The Everything Pie Cookbook (15 page)

2 eggs

butter until completely combined. Add the eggs, salt,

¼ teaspoon salt

vanilla, and coconut extract and mix well. Slowly whisk

1 teaspoon vanilla

in the warm milk until smooth. Fold in the coconut.

¼ teaspoon coconut extract

1 cup sweetened shredded coconut

4. Pour the mixture into the prepared pastry crust and

1 (9-inch) pastry crust, unbaked

place on a baking sheet. Bake in the lower third of the

oven for 10 minutes, then reduce the heat to 325°F and

Little Bakers

bake for an additional 30 to 40 minutes, or until the

Cooking with your kids is a great way to

filling is set at the edges and just slightly wobbly in the

build memories and develop confidence in

center. Do not overbake or the custard will become

the kitchen. Rubbing in butter, mixing cold

fillings, and even peeling fruit are good

watery. Cool completely before slicing.

jobs for young children. Older children can

help whip egg whites, stir custards, and

chop fruit. Encourage your children to get

involved in baking. Nothing tastes better

than a treat they made themselves!

9 2

Chocolate Fudge Pie

Serve this pie with some whipped cream if you find it too rich. Want to

take it over the top? Drizzle some hot fudge over each slice.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

2 ounces unsweetened chocolate,

2. In a double boiler, melt the chocolate and butter until

chopped

2 tablespoons butter

smooth. Remove from the heat.

2 eggs

3. In a large bowl, combine the eggs, egg yolks, light

2 egg yolks

brown sugar, and corn syrup. Add in the melted

½ cup packed light brown sugar

chocolate, vanilla, and cocoa powder and whisk until

¾ cup corn syrup

well combined.

1 teaspoon vanilla

1 tablespoon cocoa powder

4. Pour the mixture into the pastry crust and place on a

1 (9-inch) pastry crust, unbaked

baking sheet. Bake for 35 to 45 minutes, or until the

filling is just set. Serve slightly warm.

Peanut Butter Custard Pie

Any nut or seed butter would work well in this pie, but peanut butter has universal appeal.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

4 eggs

2. In a large bowl, whisk together the eggs, butter, peanut

1 stick butter, melted

butter, and sugar until smooth. Add the vanilla, cream,

1⁄3 cup peanut butter

and vinegar. Whisk until well combined.

¾ cup sugar

1 teaspoon vanilla

3. Pour the mixture into the pastry crust and place on a

¼ cup heavy cream

baking sheet. Bake for 50 to 55 minutes, or until the

1 tablespoon white vinegar

filling is set and the top is golden brown. Allow to cool

1 (9-inch) pastry crust, unbaked

to room temperature before serving.

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9 3

Caramel Custard Pie

The caramel flavor in this the pie comes from browning the butter as the sugar caramelizes.

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

1 stick butter

2. In a medium saucepan over medium heat, combine the

1 cup packed light brown sugar

butter and light brown sugar. Bring the mixture to a boil

3 eggs

and cook, stirring frequently, for 5 minutes, or until the

1¾ cups evaporated milk

butter smells nutty. Cool for 2 minutes.

2 tablespoons all-purpose flour

1 teaspoon of vanilla

3. In a large bowl, whisk together the eggs, milk, flour,

1 (9-inch) pastry crust, unbaked

and vanilla. Slowly whisk in the cooled brown sugar

mixture. Pour into a blender and process until smooth.

Browning Butter

Brown butter has a nutty flavor and aroma

4. Pour the mixture into the pastry crust and place on a

and can be used in cookie crusts for extra

baking sheet. Bake for 5 minutes, then reduce the heat

flavor. Browning butter is simple. In a shiny

to 325°F and bake for an additional 30 to 40 minutes, or

bottom pot, add the butter and cook over

medium heat until the butter is nut brown.

until the filling is set and the top is golden brown. Allow

Be sure to stir the butter often to prevent

to cool to room temperature before serving.

burning.

9 4

Pumpkin Cream Cheese Pie

This pie has a slightly tangy flavor and a creamy texture. It takes traditional pumpkin pie to the next level.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

8 ounces cream cheese, room

2. In a large bowl, cream together the cream cheese, light

temperature

¾ cup packed light brown sugar

brown sugar, cinnamon, salt, ginger, and cloves.

1 teaspoon cinnamon

3. Add the eggs, one at a time, and beat until thoroughly

½ teaspoon salt

incorporated. Add the pumpkin, evaporated milk, and

½ teaspoon ground ginger

vanilla and mix until smooth.

¼ teaspoon ground cloves

3 eggs

4. Pour the mixture into the pastry crust and place on a

1 cup pumpkin purée

baking sheet. Bake for 45 to 55 minutes, or until the

1 cup evaporated milk

pumpkin filling is set at the edges but still slightly

1 teaspoon vanilla

wobbly in the center. Cool for 1 hour at room

1 (9-inch) Traditional Graham Cracker

Crust, baked and cooled

temperature, then chill overnight before serving.

Apple Butter Pumpkin Pie

Apple butter adds a tart, refreshing edge to the traditionally sweet pumpkin pie.

Reduce some apple cider to use as a drizzle for special occasions.

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

¾ cup sugar

2. In a large bowl, whisk together the sugar, cinnamon,

1 teaspoon cinnamon

salt, ginger, and cloves until well combined.

½ teaspoon salt

¼ teaspoon ginger

3. Add the eggs, egg yolk, pumpkin, apple butter, and

¼ teaspoon ground cloves

evaporated milk and whisk until smooth.

2 eggs

1 egg yolk

4. Pour the mixture into the prepared pastry crust and

1 cup pumpkin purée

place on a baking sheet. Bake in the lower third of the

¾ cup apple butter

oven for 15 minutes, then reduce the heat to 350°F and

1 cup evaporated milk

bake for an additional 40 to 45 minutes, or until the

1 (9-inch) pastry crust, unbaked

filling is set at the edges and just slightly wobbly in the

center. Cool for 3 hours on a wire rack before slicing.

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9 5

Cheesecake Pie

Chopped fresh fruit drizzled with melted chocolate makes a great accompaniment to this pie.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

8 ounces cream cheese, room

2. Cream together the cream cheese, sour cream, heavy

temperature

1⁄3 cup sour cream

cream, and sugar until well blended and smooth.

1⁄3 cup heavy cream

3. Add in the egg, egg yolk, and vanilla and mix well.

½ cup sugar

1 egg

4. Pour the mixture into the pastry crust and place on a

1 egg yolk

baking sheet. Bake for 40 to 45 minutes, or until the

1 teaspoon vanilla

center is just set. Turn off the oven and crack the door.

1 (9-inch) Traditional Graham Cracker

Leave the pie to cool for 30 minutes, then remove from

Crust, baked and cooled (See Chapter 2)

the oven and cool to room temperature. Chill for 2

hours before serving.

French Coconut Pie

Rich and sweet, this pie is for coconut lovers. Garnish the finished

pie with some toasted coconut for a special touch.

IngredIents  | ServeS 8

1. Heat the oven to 400°F.

1½ cups sugar

2. In a large bowl, whisk together the sugar, eggs, butter,

3 eggs

vinegar, and vanilla. Stir in the coconut.

1 stick butter, melted

1 tablespoon white vinegar

3. Pour the mixture into the pastry crust and place on a

1 teaspoon vanilla

baking sheet. Bake for 10 minutes. Reduce the heat to

1 cup shredded, sweetened coconut

375°F and bake for 15 minutes, then reduce the heat to

1 (9-inch) pastry crust, unbaked

350°F for 20 to 30 minutes, or until the pie is golden

brown and the filling is set. Cool to room temperature

The Gift of Pie

before serving.

Pie makes a delicious gift, and if you give it

in a beautiful pie dish, wrapped in a pretty

tea towel, you have a perfect hostess gift

or bridal shower present.

9 6

Egg Custard Pie

Egg custard, with a hint of fresh nutmeg, is a classic dessert. Bake it

in a pie crust and you have a pie that is a standout!

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

3 cups whole milk

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

4 eggs

medium heat. Remove from the heat and cool slightly.

¾ cup sugar

½ teaspoon salt

3. In a large bowl, combine eggs, sugar, and salt. Whisk

1 teaspoon vanilla

until smooth, then gradually whisk in milk and vanilla.

¼ teaspoon fresh grated nutmeg

1 (9-inch) pastry crust, unbaked

4. Pour the mixture into pastry crust and dust with nutmeg.

Place pie on a baking sheet and bake in the lower third

of the oven for 8 minutes, reduce heat to 325°F and bake

for an additional 40 to 50 minutes, or until the filling is

set at the edges and just slightly wobbly in the center.

Cool to room temperature before slicing.

Maple Chess Pie

Real maple syrup is required to give this pie its delicious flavor.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

4 eggs

2. In a large bowl, whisk together the eggs, butter, maple

1 stick butter, melted

syrup, and sugar until smooth.

¼ cup maple syrup

¾ cup sugar

3. Add the cornmeal, vanilla, milk, and vinegar. Whisk

1 tablespoon yellow cornmeal

until well combined.

1 teaspoon vanilla

¼ cup milk

4. Pour the mixture into the pastry crust and place on a

1 tablespoon white vinegar

baking sheet. Bake for 50 to 55 minutes, or until the

1 (9-inch) pastry crust, unbaked

filling is set and the top is golden brown. Allow to cool

to room temperature before serving.

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9 7

Irish Coffee Pie

Top this pie with a little Irish cream–laced whipped cream for the

adults or some cocoa whipped cream for the kids.

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

2¼ cups milk

2. In a medium saucepan over medium heat, bring the

2 eggs

milk to a simmer. Remove from the heat to cool slightly.

2 egg yolks

¾ cup sugar

3. In a large bowl, whisk together the milk, eggs, egg

½ teaspoon salt

yolks, sugar, salt, Irish cream, vanilla, and espresso

¼ cup Irish cream liqueur

powder until well blended.

1 teaspoon vanilla

¼ teaspoon instant espresso powder

4. Pour the mixture into the prepared pastry crust and

1 (9-inch) pastry crust, unbaked

place on a baking sheet. Bake in the lower third of the

oven for 10 minutes, then reduce the heat to 325°F and

bake for an additional 35 to 45 minutes. Cool

completely before slicing.

Peach Custard Pie

The custard in this pie is sour cream based. The tang of the sour cream complements the sweet peaches.

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

1 cup sour cream

2. In a large bowl, whisk together sour cream, egg yolks,

4 egg yolks

sugar, cornstarch, cardamom, and vanilla. Set aside.

1 cup sugar

2 tablespoons cornstarch

3. Arrange the peach slices on the bottom of the pastry

1⁄8 teaspoon cardamom

crust. Carefully pour the custard over the top. Bake for

1 teaspoon vanilla

25 to 30 minutes, or until the custard just begins to set.

4 peaches, peeled, pitted, and cut into

½-inch slices

4. Spread the Butter Crumble over the top of the pie and

1 (9-inch) pastry crust, unbaked

return to the oven for 20 to 25 minutes, or until the

1 recipe Butter Crumble (See Chapter 3)

crumble is golden brown and the filling is set. Cool to

room temperature before serving.

9 8

Buttermilk Pie

Buttermilk sounds a little scary, but it is not overpowering. It gives this pie a sweet and lightly tangy flavor.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1½ cups sugar

2. In a large bowl, whisk together the sugar, butter, flour,

½ cup butter, melted