The Everything Pie Cookbook (14 page)

(See Chapter 3)

Cream and spread over the pie. Chill for 30 minutes

before serving.

8 4

Chocolate Butterscotch Pie

The caramel notes from the butterscotch custard are enhanced by the earthy chocolate.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (9-inch) pastry crust, unbaked

2. Line the pie crust with parchment paper or a double

2 cups milk

layer of aluminum foil and add pie weights or dry

2 tablespoons Dutch-processed cocoa

powder

beans. Bake for 15 minutes, then remove the paper and

2⁄3 cup packed light brown sugar

weights and bake for an additional 10 to 12 minutes, or

¼ cup cornstarch

until the crust is golden brown all over. Remove from

2 egg yolks

the oven and set aside to cool.

¼ teaspoon salt

2 ounces bittersweet chocolate,

3. In a medium saucepan, combine the milk, cocoa

chopped

powder, light brown sugar, cornstarch, egg yolks, and

2 tablespoons butter

salt. Whisk until smooth, then cook over medium heat,

1 teaspoon vanilla

stirring constantly, until it begins to simmer and

1 recipe Spiked Whipped Cream

thicken.

(See Chapter 3)

4. Remove from the heat and add the chopped chocolate,

butter, and vanilla. Stir until melted. Pour through a

strainer into a separate bowl, then pour directly into the

prepared crust.

5. Cover the custard with a layer of cling film and chill for

4 hours or overnight.

6. When ready to serve, prepare the Spiked Whipped

Cream and spread over the top of the pie. Serve

immediately.

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8 5

Peach Cream Pie

This pie combines silky vanilla custard with fresh peaches to make a delightfully refreshing pie.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (9-inch) pastry crust, unbaked

2. Line the pie crust with parchment paper and add pie

1½ cups milk

weights or dry beans. Bake for 15 minutes, then remove

1⁄3 cup sugar

the paper and weights and bake for an additional 10 to

3 tablespoons cornstarch

12 minutes, or until the crust is golden brown all over.

1 egg

1 teaspoon vanilla

Remove from the oven and set aside to cool.

1 tablespoon butter

3. In a saucepan, whisk together the milk, sugar,

6 peaches, peeled, pitted, and cut into

¼-inch slices

cornstarch, and egg until well mixed. Cook this mixture

¼ cup sugar

over medium heat, whisking constantly, until it comes

½ teaspoon cinnamon

to a boil and thickens.

1 tablespoon butter

4. Remove from the heat and add the vanilla and butter.

2 tablespoons cornstarch

Pour the custard through a strainer, then pour the

3 tablespoons water

custard into the cooled pie crust.

1 recipe Stabilized Whipped Cream

(See Chapter 3)

5. Press a layer of plastic wrap directly onto the custard.

Chill for at least 4 hours or overnight.

Berry Good Toppings

Give your pie a special touch with a fresh

6. In a large bowl, mix the peaches with the sugar and

fruit topping. Purée fresh berries with a lit-

cinnamon. Let stand for 10 minutes.

tle powdered sugar and lemon juice, strain,

and you have a delicious sauce for dressing

7. In a large skillet over medium heat, melt the butter.

a plate or drizzling over whipped cream.

Fresh fruit sauces will stay fresh for up to 3

Pour the peaches into the melted butter and cook,

days in the refrigerator.

stirring constantly, until the peaches are soft.

8. In a small bowl, combine the cornstarch and water.

9. Bring the peach mixture to a boil and add the

cornstarch. Cook until thickened. Turn off the heat and

allow to cool for 10 minutes.

10. Use a slotted spoon to drain off excess juices, top the

custard layer with the peaches. Chill the pie covered in

plastic for 1 hour. Prepare the whipped cream and

spread it over the pie. Chill for 30 minutes before serving.

8 6

Chocolate-Covered Cherry Pie

This pie is perfect for Valentine’s Day, or anytime you want to treat your sweetie.

IngredIents  | ServeS 8

1. In a medium saucepan, combine the milk, sugar, cocoa

2 cups whole milk

powder, cornstarch, and egg. Whisk until smooth, then

2⁄3 cup sugar

cook over medium heat, stirring constantly, until it

¼ cup cocoa powder

begins to simmer and thicken.

¼ cup cornstarch

2. Remove from the heat and add the butter, chopped

1 egg

2 tablespoons butter

chocolate, and vanilla. Stir until melted. Pour through a

2 ounces semisweet chocolate, chopped

strainer into a separate bowl. Place a layer of cling film

1 teaspoon vanilla

directly on the custard and cool slightly.

3 ounces unsweetened chocolate,

chopped

3. In a microwave-safe bowl, melt the chocolate with the

½ cup sweetened condensed milk

condensed milk until smooth. Pour the mixture into the

1 (9-inch) Traditional Graham Cracker

bottom of the prepared crust. Top with 1 cup of the

Crust, baked and cooled (See Chapter 2)

drained cherries.

1¼ cups maraschino cherries, drained

and patted dry

4. Carefully spread the custard over the cherries. Cover

1 recipe Stabilized Whipped Cream

the filling with cling film and chill for 4 hours.

(See Chapter 3)

5. Once chilled, prepare the whipped cream and spread it

over the pie. Garnish with the remaining cherries. Chill

Fixing a Lumpy Custard

If, after thickening, your custard has lumps,

for 30 minutes before serving.

just pour the mixture into a blender or

food processor and blend for a few sec-

onds to work out the lumps. Pour the cus-

tard through a strainer to remove any

remaining lumps the blender missed.

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8 7

Chocolate Mousse Pie

Whipped cream makes this mousse pie extra creamy and decadent.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (9-inch) pastry crust, unbaked

2. Line the pie crust with parchment paper or a double

1½ cups milk

layer of aluminum foil and add pie weights or dry

½ cup sugar

beans. Bake for 15 minutes, then remove the paper and

2 tablespoons Dutch-processed cocoa

powder

weights and bake for an additional 10 to 12 minutes, or

2 tablespoons cornstarch

until the crust is golden brown all over. Remove from

2 egg yolks

the oven and set aside to cool.

¼ teaspoon salt

1 tablespoon butter

3. In a medium saucepan, combine the milk, sugar, cocoa

1 ounce bittersweet chocolate, chopped

powder, cornstarch, egg yolks, and salt. Whisk until

1 teaspoon vanilla

smooth, then cook over medium heat, stirring

½ teaspoon powdered gelatin

constantly, until it begins to simmer and thicken.

1 tablespoon cold water

4. Remove from the heat and add the butter, chopped

1 cup heavy whipping cream

chocolate, and vanilla. Stir until melted. Pour through a

3 tablespoons powdered sugar

1 teaspoon vanilla

strainer into a separate bowl. Place a layer of cling film

Shaved chocolate, for garnish

directly on the custard and chill for 1 hour.

5. In a small bowl, mix the powdered gelatin with the

cold water. Let stand 10 minutes, then melt in the

microwave for 10 seconds. Allow to cool for 10 minutes

or until cool to the touch.

6. In a medium bowl, add the cream, powdered sugar,

and vanilla. Whip on medium-high speed until it starts

to thicken. Slowly pour in the cooled gelatin and whip

until the cream forms medium peaks. Cover and chill

for 30 minutes.

7. Add half of the whipped cream to the chocolate

mixture and gently fold to incorporate. Pour into the

prepared crust and chill for 4 hours before serving.

Garnish with the remaining whipped cream and shaved

chocolate.

8 8

Butterscotch Coconut Pie

Combining butterscotch pie and coconut cream pie produces

a pie filled with nutty, complex flavors and textures.

IngredIents  | ServeS 8

1. In a large pot, whisk together the light brown sugar, salt,

1 cup packed light brown sugar

sugar, milk, egg yolks, cornstarch, and flour. Bring to a

¼ teaspoon salt

boil and cook until it thickens and simmers.

½ cup sugar

2. Remove from the heat and add the vanilla and butter.

1¾ cups milk

Stir until the butter is melted. Pour the mixture through

2 egg yolks

¼ cup cornstarch

a strainer into a bowl and fold in the coconut.

3 tablespoons all-purpose flour

3. Pour into the prepared crust and press a layer of plastic

1 teaspoon vanilla

wrap directly onto the custard. Chill for at least 4 hours

2 tablespoons unsalted butter

or overnight.

1 cup shredded sweetened coconut,

toasted

4. Once chilled, top with the Stabilized Whipped Cream.

1 (9-inch) Traditional Graham Cracker

Crust, baked and cooled (See Chapter 2)

Chill for 30 minutes before serving.

1 recipe Stabilized Whipped Cream

(See Chapter 3)

Toasting Coconut

Toasted coconut is versatile, and kept in a

zip-top bag in the freezer, it keeps for up

to 3 months. To make it, simply spread

shredded, sweetened coconut on a baking

sheet and bake at 350°F for 8 to 10 min-

utes, or until all the coconut is golden

brown. Watch it carefully; it burns easily.

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8 9

Chocolate and Toasted Coconut Meringue Pie

Milk chocolate, toasted coconut, and a fluffy meringue give this pie a lovely delicate flavor.

IngredIents  | ServeS 8

1. In a medium saucepan, combine the half-and-half,

1 cup half-and-half

coconut milk, sugar, cocoa powder, cornstarch, egg

1 cup coconut milk

yolks, and salt. Whisk until smooth, then cook over

2⁄3 cup sugar

medium heat, stirring constantly, until it begins to

2 tablespoons cocoa powder

simmer and thicken.

¼ cup cornstarch

2 egg yolks

2. Remove from the heat and add the butter, chopped

¼ teaspoon salt

chocolate, and vanilla. Stir until melted. Pour through a

2 tablespoons butter

strainer into a separate bowl, then fold in the coconut.

2 ounces milk chocolate, chopped

Pour directly into the prepared crust.

1 teaspoon vanilla

3. Heat the oven to 375°F.

1 cup shredded sweetened coconut,

toasted

4. Prepare the Foolproof Meringue and spread onto the

1 (9-inch) Chocolate Cookie Crust, baked

and cooled (See Chapter 2)

filling while it is still hot, making sure the meringue

1 recipe Foolproof Meringue (See

completely covers filling and the inside edge of the

Chapter 3)

crust.

5. Bake for 10 to 12 minutes, or until the meringue is

Don’t Care for Meringue?

golden brown. Remove from the oven and chill,

Just because a recipe calls for meringue

does not mean you have to use it. Whipped

uncovered, until set.

cream can be used in place of meringue in

almost any cream pie recipe without dam-

aging the overall flavor. Other options

include fruit glaze, chocolate sauce,

chopped candy, and fresh fruit.

9 0

Chapter 7

Custard pies

Coconut Custard Pie

Maple Chess Pie

92

97

Chocolate Fudge Pie

Irish Coffee Pie

93

98

Peanut Butter Custard Pie

Peach Custard Pie

93

98

Caramel Custard Pie

Buttermilk Pie

94

99

Pumpkin Cream Cheese Pie

Mocha Pie

95

99

Apple Butter Pumpkin Pie

Butternut Squash Pie

95

100

Cheesecake Pie

Zucchini Pie

96

101

French Coconut Pie

Martha Washington Pie

96

102

Egg Custard Pie

97

9 1

Coconut Custard Pie

For extra flavor, try toasting the coconut before mixing it into the filling.

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

11⁄3 cups milk

2. In a medium saucepan, bring the milk to a simmer over

2 tablespoons all-purpose flour

medium heat. Remove from the heat and cool slightly.

1 cup sugar

6 tablespoons butter, softened

3. In a large bowl, whisk together the flour, sugar, and