The Everything Pie Cookbook (33 page)

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

4 egg yolks

2. In the bowl of a double boiler, whisk together the egg

¾ cup sugar

yolks and sugar until smooth.

2⁄3 cup all-purpose flour

1 tablespoon orange zest

3. Gradually whisk in the flour so that there are no lumps,

2 cups milk

then whisk in the orange zest.

1½ cups ricotta cheese

¼ cup pine nuts

4. Stream in the milk, whisking constantly, until smooth.

1 (10-inch) Short Crust for Tarts, molded

Heat the double boiler until the water simmers. Cook,

and unbaked (See Chapter 2)

stirring constantly, until the custard thickens.

1 egg, beaten

Powdered sugar, for garnish

5. Remove from the heat and stir in the ricotta cheese and

pine nuts.

Homemade Ricotta

6. Spread the filling into the molded tart crust. Lay the

Making ricotta cheese at home is easy and

second crust over the top and use the edge of the pan

tastes better than store-bought. Combine

1 quart whole milk, 2 cups heavy cream, ½

to trim off any excess. Pinch the edges together and

teaspoon salt, and ¼ cup lemon juice in a

brush the top of the crust with beaten egg.

nonreactive saucepan. Gently heat the

milk, stirring constantly, until it reaches a

7. Place the tart on a baking sheet and bake for 50 to 55

boil. Cook for about 2 minutes or until the

mixture curdles, then remove from the heat

minutes, or until the tart is golden brown. Cool to room

and strain into cheese cloth. Allow the

temperature and dust with powdered sugar before

cheese to drain overnight in the refrigera-

serving.

tor. It stays fresh for 2 days.

2 14

Chapter 15

Ice Cream pies

Peppermint Ice Cream Pie

Strawberry Salted-Caramel Pie

216

223

Chocolate Caramel Cookie Pie

Blueberries and Cream Pie

216

223

Butter Pecan Pretzel Pie

Lemon Ice Cream Pie

217

224

Tin Roof Sundae Ice Cream Pie

Dark-Chocolate Brownie Pie

217

225

Brownie a la Mode Pie

Honey-Roasted Peanut and

218

Caramel Pie

226

Vanilla Almond Crunch Pie

219

Mint Chocolate Cookie Pie

226

Rocky Road Pie

220

Triple-Berry Sorbet Pie

227

Chocolate Chip Cookie

Dough Pie

Peach Sorbet Pie

221

227

Peanut Butter Ripple Pie

Neapolitan Pie

222

228

Cookies and Cream Pie

222

2 15

Peppermint Ice Cream Pie

Nothing is more refreshing than a chilly, mint-flavored ice cream pie studded with chocolate.

IngredIents  | ServeS 8

1. In a large bowl, add the ice cream and stir until it

3 pints peppermint ice cream

begins to soften. Add the mini chocolate chips and half

½ cup mini chocolate chips

of the crushed peppermint candy. Stir until evenly

4 candy canes, or 10 round peppermint

incorporated.

candies, crushed, divided

1 (9-inch) Chocolate Cookie Crust, baked

2. Carefully spoon the ice cream mixture into the

and cooled (See Chapter 2)

prepared crust. Spread so that it is even, then cover

1 (12-ounce) jar hot fudge sauce

with plastic and place in the freezer for at least 4 hours

or overnight.

3. To serve, set the pie out on the counter to warm up for

5 minutes. Warm the hot fudge sauce according to the

directions on the jar. Serve with the warmed sauce and

garnish with the reserved peppermint candy.

Chocolate Caramel Cookie Pie

This pie has a similar flavor to the popular Twix candy bar and could not be easier to prepare!

IngredIents  | ServeS 8

1. Into the bottom of the prepared crust, add 1⁄3 cup of the

1 cup caramel ice cream topping

caramel topping and one-third of the crumbled

12 shortbread cookies, roughly crumbled

cookies. Cover and freeze for 1 hour.

1 (9-inch) Traditional Graham Cracker

Crust, baked and cooled (See Chapter 2)

2. Spread half of the ice cream over the frozen caramel

1 quart chocolate ice cream

mixture, then top with 1⁄3 cup of the caramel topping

¼ cup milk chocolate ice cream topping

and one-third of the cookies. Cover and freeze for 1

hour.

3. Spread the remaining ice cream over the pie. Drizzle

the remaining caramel sauce, the remaining cookies,

and the milk chocolate ice cream topping over the pie.

Chill for 2 hours. Allow the pie to warm up on the

counter for 5 minutes before serving.

2 16

Butter Pecan Pretzel Pie

This sweet and salty pie is a pecan lover’s delight!

IngredIents  | ServeS 8

1. In a small saucepan, combine the butter and light

2 tablespoons butter

brown sugar over medium heat. Bring the mixture to a

¼ cup packed light brown sugar

boil and cook until the mixture smells nutty. Remove

¼ teaspoon vanilla

from the heat and stir in the vanilla. Set aside to cool.

1 quart butter pecan ice cream

2. Spread half of the butter pecan ice cream into the

1 (9-inch) Pretzel Crust, baked and

cooled (See Chapter 2)

prepared crust. Drizzle the brown sugar sauce over the

½ cup whole pecans, toasted

ice cream and arrange half of the toasted pecans over

the top. Cover the pie and chill for 30 minutes.

3. Spread the remaining ice cream over the top and

garnish the pie with the remaining pecans. Cover and

chill for 2 hours. Allow the pie to warm up on the

counter for 5 minutes before serving.

Tin Roof Sundae Ice Cream Pie

It is said the tin roof sundae got its name from the sound of peanuts hitting the metal

canisters when they were scooped, which sounded like rain hitting a metal roof.

IngredIents  | ServeS 8

1. In a large bowl, combine ¾ cup of the chocolate-

1 cup chocolate-covered peanuts,

covered peanuts and the vanilla ice cream. Drizzle in

divided

the fudge, but do not overmix.

1 quart vanilla ice cream

2⁄3 cup chocolate fudge ice cream

2. Spoon the ice cream into the prepared crust, then wrap

topping

and freeze for 2 hours.

1 (9-inch) Chocolate Cookie Crust, baked

and cooled (See Chapter 2)

3. Once chilled, drizzle the caramel topping on the pie

½ cup caramel ice cream topping

and arrange the reserved peanuts on the top. Let the

pie stand for 5 minutes before serving.

C h a p t e r 15
  i C e   Cr e a m   Pi e s

2 17

Brownie a la Mode Pie

In this pie vanilla ice cream is studded with chunks of freshly baked fudge brownies.

IngredIents  | ServeS 8

1. Heat the oven to 350ºF. Spray an 8" × 8" square baking

Nonstick cooking spray

pan with nonstick spray, line the pan with parchment

6 tablespoons butter, divided

paper, then spray the paper with nonstick spray.

1 ounce bittersweet chocolate, chopped

2. In a small bowl, combine 3 tablespoons butter and

1 cup sugar

chopped chocolate. Melt in the microwave using

1 egg

1 egg yolk

30-second bursts, stirring well in between, until smooth.

½ teaspoon vanilla

Set aside to cool.

½ cup all-purpose flour

3. In a medium bowl, combine the remaining butter,

1 tablespoon Dutch-processed cocoa

powder

sugar, egg, egg yolk, and vanilla until smooth. Add the

½ teaspoon salt

melted chocolate mixture and whisk to combine.

1 quart vanilla ice cream

4. Sift in the flour, cocoa powder, and salt. Whisk until no

1 (9-inch) Chocolate Cookie Crust, baked

and cooled (See Chapter 2)

large lumps of flour remain, then spread it evenly in the

½ cup chocolate syrup

prepared pan.

5. Bake for 20 to 30 minutes, or until the brownies are set

in the center. Remove from the oven and allow to cool

completely in the pan. Once cooled, cut into ¼-inch

pieces.

6. In a large bowl, combine the ice cream with 2 cups of

the chopped brownies. Once mixed well, spread the

ice cream into the prepared crust. Garnish the top of

the pie with additional brownie pieces, pressing them

slightly into the ice cream. Cover and chill for 2 hours.

7. Allow the pie to warm up on the counter for 5 minutes

before serving. Top each slice with a drizzle of

chocolate syrup.

2 18

Vanilla Almond Crunch Pie

Toasted almond gives this simple pie a lot of great, nutty flavor. If you like,

you can substitute the caramel sauce for fudge or omit altogether.

IngredIents  | ServeS 8

1. Heat the oven to 325°F and line a shallow baking sheet

1 cup blanched almonds

with parchment paper.

1⁄3 cup sugar

2. In a small bowl, combine the almonds, sugar, and

2 tablespoons water

water. Toss to coat. Spread the almonds on the

1 quart vanilla ice cream

prepared baking sheet and bake until golden brown,

1 (9-inch) Traditional Graham Cracker

Crust, baked and cooled (See Chapter 2)

about 16 to 20 minutes. Cool completely on the pan,

½ cup Salted Caramel Sauce (See

then break up into small pieces.

Chapter 2)

3. In a large bowl, combine the ice cream with the

almonds until evenly distributed. Spread into the

prepared crust and drizzle the top with the caramel

sauce.

4. Freeze for 2 hours to set. Allow to stand for 5 minutes

before serving.

C h a p t e r 15
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2 19

Rocky Road Pie

Created in 1929, rocky road ice cream can be made with any kind of toasted nut you prefer.

IngredIents  | ServeS 8

1. In the bottom of the prepared crust, spread 2

1 (9-inch) Chocolate Cookie Crust, baked

tablespoons of the chocolate chips, half of the

and cooled (See Chapter 2)

marshmallows, and 2 tablespoons of the almonds.

½ cup mini chocolate chips

1 cup mini marshmallows

2. Spread half of the ice cream over the crust, then top

½ cup flaked almond, toasted

with half of the remaining chocolate chips, half of the

1 quart chocolate ice cream, slightly

remaining marshmallows, and half of the remaining

softened

almonds. Spread the remaining ice cream over the top,

¼ cup heavy cream

then cover with plastic and chill for 2 hours.

4 ounces milk chocolate, chopped

2 teaspoons butter

3. In a small saucepan, bring the cream to a simmer. Shut

¼ teaspoon vanilla

off the heat and add the chopped milk chocolate,

butter, and vanilla. Let stand for 1 minute, then whisk

until smooth. Cool to room temperature.

4. Once the pie has chilled, spread the chocolate sauce

over the top. Top with the remaining chocolate chips,

marshmallows, and almonds. Allow the pie to stand at

room temperature for 5 minutes before serving.

2 2 0

Chocolate Chip Cookie Dough Pie

This pie uses egg-free cookie dough pieces, making it not only extra tasty but safe for everyone to eat.

IngredIents  | ServeS 8

1. In a medium bowl, combine the flour, light brown

1 cup all-purpose flour

sugar, sugar, butter, vanilla, and cream cheese until

1⁄3 cup packed light brown sugar

smooth. Stir in the chocolate chips.

3 tablespoons sugar

2. Scoop the dough out onto a parchment-lined baking

4 tablespoons butter, softened

sheet by rounded teaspoons. Freeze for 2 hours. Once

¼ teaspoon vanilla

1 tablespoon cream cheese, softened

frozen, cut the cookie dough pieces in half.

½ cup mini chocolate chips

3. In a large bowl, combine all but ½ cup of the chopped

1 quart vanilla ice cream

cookie dough with the vanilla ice cream until evenly

1 (9-inch) Traditional Graham Cracker

Crust, baked and cooled (See Chapter 2)

distributed. Spoon the ice cream into the prepared

½ cup chocolate fudge ice cream

crust.

topping, for garnish

4. Garnish the top of the pie with the reserved cookie

dough pieces. Cover and chill for 3 hours.

5. Allow the pie to warm up on the counter for 5 minutes

before serving. Drizzle the chocolate topping on each

slice to garnish.

C h a p t e r 15
  i C e   Cr e a m   Pi e s

2 2 1

Peanut Butter Ripple Pie

This pie is made with vanilla ice cream, but you can make it with chocolate ice cream

in a chocolate crust for a more peanut-butter-cup-like experience.

IngredIents  | ServeS 8