Pies
If you've followed this blog for a while, you know I love pies. (And you're probably thinking I should have posted this yesterday, which was Pi(e) Day. Ah, well!)
Anywho, here are six yummy pie recipes to help you through the day, including Dulce de Leche Banana Pie and Peanut Butter Pie. Enjoy!
ORANGE CHESS PIE
This comes from Diana Rattray, who writes for The Spruce Eats. For this recipe, Diana wrote, “This refreshing orange chess pie is an amazing dessert, and it can be enjoyed any time of the year! With fresh orange juice and grated zest and fresh lemon juice, it is bright and bursting with citrus flavor.
“I've included a simple pie crust recipe, but you can use a frozen crust or refrigerated pie dough. Follow the instructions for partially baking a pie crust.” Prep Time: 30 minutes; Cook Time: 65 minutes; Total Time: 95 minutes; Yield: 8 Servings
To view this online, click here.
Ingredients
Pie Crust (or use a purchased 9-inch pie shell)
1-1/4 cups all-purpose flour
4 ounces chilled butter, cut in small pieces
1/2 teaspoon salt
1 scant teaspoon granulated sugar
3 to 4 tablespoons of ice water
Filling
1-1/2 cups sugar
1 tablespoon all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon salt
6 tablespoons butter, melted
2 tablespoons milk
finely grated zest of 1 orange
1/3 cup fresh squeezed orange juice
1-1/2 tablespoons lemon juice (about half of a lemon)
4 large eggs, lightly beaten
Preparation
Pie Crust
Put the 1-1/4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of sugar in a food processor and pulse to blend. Add half of the chilled butter pieces and pulse 5 or 6 times. Add the remaining chilled butter pieces and pulse another 5 or 6 times. You should have visible pieces of butter in the mixture with some the size of peas.
Sprinkle about 2 tablespoons of the ice water over the flour and pulse a few times.
Add more water, about 2 to 3 teaspoons at a time, pulsing a couple of times after each addition. When the mixture begins to clump together, turn it out onto a floured surface.
With your hands, knead just enough to shape the dough into a disk. Overworking the dough can cause shrinkage when the pie is pre-baked, so handle it as little as possible.
Wrap the disk in plastic wrap and refrigerate for about 45 minutes.
Heat the oven to 375° F.
Roll the disk out into a 12-inch circle about 1/8-inch thick. Keep checking and adding flour to the work surface if you notice any sticking.
Fit the pastry into the pie plate and crimp the edge as desired.
Line the pastry with parchment paper or foil and fill about 2/3 full with pie weights or dried beans.
Bake for 15 minutes. Remove the parchment or foil with the pie weights. Prick the dough all over, and then bake for about 5 minutes longer, or just until you begin to see a little color. Remove the crust to a rack and reduce the oven temperature to 350° F.
Orange Filling
In a mixing bowl combine the 1-1/2 cups of sugar, 1 tablespoon of flour, cornmeal, 1/4 teaspoon of salt, 6 tablespoons of melted butter, the milk, orange zest and juice, the lemon juice, and the lightly beaten eggs. Beat with an electric mixer until well blended.
Pour the orange filling mixture into the partially baked pie crust. Bake at 350° F for about 40 to 45 minutes, or until set. Check the pie for browning after about 20 to 25 minutes. If necessary, put a pie shield or homemade foil ring over the edges of the crust to prevent over-browning.
Remove the pie from the oven and let it cool on a rack. Chill before serving.
Serve this pie with freshly whipped cream or thawed whipped topping.
WORLD'S BEST CHOCOLATE PIE
This also comes from Diana Rattray at The Spruce Eats. She wrote, "This pie is made extra tasty with baker's chocolate and homemade whipped cream topping."
Prep Time: 20 minutes; Cook Time: 14 minutes; Total Time: 34 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/worlds-best-chocolate-pie-3053489.
Ingredients
Pie:
1 (9-inch) prepared graham cracker pie shell
1 cup of sugar
2 tablespoons cornstarch
2 tablespoons flour (all-purpose)
1/4 teaspoon salt
3 cups of milk
3 egg yolks (slightly beaten)
4 (1-ounce) squares Baker’s unsweetened chocolate
2 tablespoons butter (unsalted)
2 teaspoons vanilla
Topping:
2 cups heavy whipping cream
1/2 cup sugar
1/2 teaspoon Hershey’s cocoa
Directions
Blend the sugar, cornstarch, flour, salt, and 1 cup of milk together with a wire whisk.
Whisk in the remaining 2 cups of milk.
Cook over medium heat for 8 to 9 minutes, until the mixture thickens, stirring constantly.
Remove from heat and whisk in the egg yolks.
Return to medium heat and cook, stirring constantly for 2 to 3 minutes more.
Remove from heat and stir in the chocolate squares, butter, and the vanilla. Stir until smooth and all the chocolate is melted.
Cool for 5 to 10 minutes, stirring occasionally. Pour into graham cracker pie and shell refrigerate for 4 hours.
For the topping, beat the whipping cream until soft peaks form.
Add the sugar slowly and beat until stiff peaks form.
Spread onto the cooled pie.
Sprinkle with 1/2 teaspoon of Hershey’s cocoa and serve.
KEY LIME PIE
This comes from the infamous long-since-forgotten emailing list. However, the person who emailed it wrote, “Found at www.delish.com/recipes. This is supposedly from Joe’s Stone Crab in Miami Beach.”
Ingredients
Filling:
5 egg yolks
2 cans (14-ounce) sweetened condensed milk
1 C fresh lime juice
Zest of 1/2 lime
Graham Cracker Crust:
10 graham crackers, crushed
1/4 C sugar
5 Tbs melted butter
Whipped cream, optional
Directions
Mix crackers, sugar & butter. Form crust in a 12” pie pan. Bake 8 minutes at 375 degrees F. Remove & cool.
Mix yolks, milk, juice & zest. Pour filling into crust & bake another 8 minutes at 375 degrees F. Remove & let cool. Once cool, place in freeze until ready to use. Before serving, remove from freeze & let thaw at room temp. for 15 minutes. Top w/whipped cream if desired.
Found at www.delish.com/recipes. This is supposedly from Joe’s Stone Crab in Miami Beach.
MINI CHERRY PIES
This is from Anne Thornton on the Food Network.
Prep Time: 30 minutes; Inactive Time: 1 hour; Cook Time: 30 minutes; Total Time: 2 hours; Yield: 24 mini pies; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/anne-thornton/mini-cherry-pies-recipe-2047351.
Ingredients
Pie Crust:
2-1/4 cups all-purpose flour, plus more for bench and cutters
2 tablespoons sugar
1/4 teaspoon fine sea salt
2 sticks chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons ice water, plus more as needed
Filling:
4 cups fresh pitted cherries
1 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon zest
Cooking spray
Special equipment: 1-1/2-inch and 2-inch round cookie or biscuit cutters
Directions
For the crust: In a food processor, combine the flour, sugar, salt and butter. Pulse the processor until the mixture resembles fine sand. Remove the lid and add the ice water to the mixture. Run the processor just until the mixture rolls itself into a little ball. If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together. Gather the dough into a ball. With a bench scraper or knife, divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes.
Cook's Note: At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use.
For the filling: In a saucepan, combine the pitted cherries and 1 cup water over medium-low heat for 10 minutes. In a small bowl, combine the sugar and cornstarch. Using a whisk, swirl the ingredients together, making sure that there aren't any lumps in the cornstarch. Add the sugar-cornstarch mixture and lemon zest to the cherries. Cook the cherry mixture until it comes to a rolling boil. Cook 1 minute more, until thickened. Allow the cherry filling to cool slightly while you prepare the crust.
Preheat the oven to 425 degrees F. Spray a 24 cup mini muffin tin or 2 (12 cup) mini muffin tins with cooking spray.
Roll the dough disks out into 10-inch rounds on a well-floured work surface. With a 1-1/2-inch round cookie or biscuit cutter, edge lightly dipped in flour, cut 24 rounds from the first rolled out disk. With a 2-inch round cookie or biscuit cutter, edge lightly dipped in flour, cut 24 rounds from the second rolled out disk. You should have a total of 24 (1 1/2-inch) rounds and 24 (2-inch) rounds for matching top and bottom crusts.
Gently fit the 2-inch dough rounds into the bottom of the prepared mini muffin tin. Make sure to pat down the bottom and the excess coming up the sides. Spoon about 1 heaping tablespoon cooled pie filling into each crust-lined cup. Fit the top of each mini pie with a 1 1/2-inch dough round, pushing down gently and sealing the bottom crust and top crust by crimping the edges together with a fork. With a sharp paring knife, make 3 small incisions on the top crust, to allow the steam to escape.
Bake until the edges are golden brown and the filling is bubbly, about 12 minutes. Allow to cool on a wire rack, and then remove from the muffin tin.
DULCE DE LECHE BANANA PIE
This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.
Ingredients
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil
Preparation
Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.
Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.
In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.
In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.
PEANUT BUTTER PIE
This is from Samantha Seneviratne at The New York Times cooking e-newsletter. Samantha wrote, "Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a little whipped cream. But if that doesn’t convince you, the chocolate cookie crust may. This version relies on five ingredients, instead of pre-made cookies, with the cocoa giving it a deep chocolate flavor. The crust is pressed into a well-buttered pie plate, baked, then cooled, ready to be filled and chilled. When it's time to serve, you have options: Finish it with a decorative chocolate topping or a puff of lightly sweetened whipped cream and a sprinkling of cocoa powder."
Yield: 8 to 10 servings; Time: 50 minutes, plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1018635-peanut-butter-pie.
Note: While you're at it, check out "How to Make a Pie Crust", a guide by Melissa Clark. It's very helpful, and you're bound to find some useful info in it.
Ingredients
For the crust:
6 tablespoons unsalted butter, melted, plus more for the pan
3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-processed)
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
For the filling:
1-1/4 cups heavy cream
1-1/2 cup smooth, sweetened peanut butter, like Jif or Skippy
1 8-ounce block full-fat cream cheese, at room temperature
2/3 cup light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 ounces semisweet chocolate, chopped (optional)
1 tablespoon unsalted butter (optional)
Preparation
Make the crust: Heat the oven to 350 degrees. Have a nonstick standard 9-inch pie plate ready, or generously butter a 9-inch standard pie plate. In a medium bowl, whisk together the sugar, cocoa powder, flour and salt. Add butter, stirring and mashing with a fork, until the crumbs are evenly moistened.
Transfer the crumbs to the prepared pan and press them evenly into the bottom and sides until crust is about 1/4-inch thick. Bake crust until it looks dry and set, 10 to 12 minutes. Transfer the pan to a rack to cool completely, about 30 minutes.
Make the filling: In a large bowl, whip the cream to stiff peaks using an electric mixer at medium-high speed. Set aside. In another large bowl, beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes. Use a large rubber spatula to gently fold the whipped cream into the peanut butter mixture. Transfer the mixture to the prepared pan and smooth the top. Chill uncovered for at least 4 to 6 hours, until filling is set.
Make the topping, if using: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. Transfer the chocolate mixture to a small plastic bag, and cut a 1/8-inch hole in one corner. Drizzle the chocolate over the top to make a decorative pattern. (You may have some left over depending on your taste.) Serve immediately.
Anywho, here are six yummy pie recipes to help you through the day, including Dulce de Leche Banana Pie and Peanut Butter Pie. Enjoy!
ORANGE CHESS PIE
This comes from Diana Rattray, who writes for The Spruce Eats. For this recipe, Diana wrote, “This refreshing orange chess pie is an amazing dessert, and it can be enjoyed any time of the year! With fresh orange juice and grated zest and fresh lemon juice, it is bright and bursting with citrus flavor.
“I've included a simple pie crust recipe, but you can use a frozen crust or refrigerated pie dough. Follow the instructions for partially baking a pie crust.” Prep Time: 30 minutes; Cook Time: 65 minutes; Total Time: 95 minutes; Yield: 8 Servings
To view this online, click here.
Ingredients
Pie Crust (or use a purchased 9-inch pie shell)
1-1/4 cups all-purpose flour
4 ounces chilled butter, cut in small pieces
1/2 teaspoon salt
1 scant teaspoon granulated sugar
3 to 4 tablespoons of ice water
Filling
1-1/2 cups sugar
1 tablespoon all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon salt
6 tablespoons butter, melted
2 tablespoons milk
finely grated zest of 1 orange
1/3 cup fresh squeezed orange juice
1-1/2 tablespoons lemon juice (about half of a lemon)
4 large eggs, lightly beaten
Preparation
Pie Crust
Put the 1-1/4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of sugar in a food processor and pulse to blend. Add half of the chilled butter pieces and pulse 5 or 6 times. Add the remaining chilled butter pieces and pulse another 5 or 6 times. You should have visible pieces of butter in the mixture with some the size of peas.
Sprinkle about 2 tablespoons of the ice water over the flour and pulse a few times.
Add more water, about 2 to 3 teaspoons at a time, pulsing a couple of times after each addition. When the mixture begins to clump together, turn it out onto a floured surface.
With your hands, knead just enough to shape the dough into a disk. Overworking the dough can cause shrinkage when the pie is pre-baked, so handle it as little as possible.
Wrap the disk in plastic wrap and refrigerate for about 45 minutes.
Heat the oven to 375° F.
Roll the disk out into a 12-inch circle about 1/8-inch thick. Keep checking and adding flour to the work surface if you notice any sticking.
Fit the pastry into the pie plate and crimp the edge as desired.
Line the pastry with parchment paper or foil and fill about 2/3 full with pie weights or dried beans.
Bake for 15 minutes. Remove the parchment or foil with the pie weights. Prick the dough all over, and then bake for about 5 minutes longer, or just until you begin to see a little color. Remove the crust to a rack and reduce the oven temperature to 350° F.
Orange Filling
In a mixing bowl combine the 1-1/2 cups of sugar, 1 tablespoon of flour, cornmeal, 1/4 teaspoon of salt, 6 tablespoons of melted butter, the milk, orange zest and juice, the lemon juice, and the lightly beaten eggs. Beat with an electric mixer until well blended.
Pour the orange filling mixture into the partially baked pie crust. Bake at 350° F for about 40 to 45 minutes, or until set. Check the pie for browning after about 20 to 25 minutes. If necessary, put a pie shield or homemade foil ring over the edges of the crust to prevent over-browning.
Remove the pie from the oven and let it cool on a rack. Chill before serving.
Serve this pie with freshly whipped cream or thawed whipped topping.
WORLD'S BEST CHOCOLATE PIE
This also comes from Diana Rattray at The Spruce Eats. She wrote, "This pie is made extra tasty with baker's chocolate and homemade whipped cream topping."
Prep Time: 20 minutes; Cook Time: 14 minutes; Total Time: 34 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/worlds-best-chocolate-pie-3053489.
Ingredients
Pie:
1 (9-inch) prepared graham cracker pie shell
1 cup of sugar
2 tablespoons cornstarch
2 tablespoons flour (all-purpose)
1/4 teaspoon salt
3 cups of milk
3 egg yolks (slightly beaten)
4 (1-ounce) squares Baker’s unsweetened chocolate
2 tablespoons butter (unsalted)
2 teaspoons vanilla
Topping:
2 cups heavy whipping cream
1/2 cup sugar
1/2 teaspoon Hershey’s cocoa
Directions
Blend the sugar, cornstarch, flour, salt, and 1 cup of milk together with a wire whisk.
Whisk in the remaining 2 cups of milk.
Cook over medium heat for 8 to 9 minutes, until the mixture thickens, stirring constantly.
Remove from heat and whisk in the egg yolks.
Return to medium heat and cook, stirring constantly for 2 to 3 minutes more.
Remove from heat and stir in the chocolate squares, butter, and the vanilla. Stir until smooth and all the chocolate is melted.
Cool for 5 to 10 minutes, stirring occasionally. Pour into graham cracker pie and shell refrigerate for 4 hours.
For the topping, beat the whipping cream until soft peaks form.
Add the sugar slowly and beat until stiff peaks form.
Spread onto the cooled pie.
Sprinkle with 1/2 teaspoon of Hershey’s cocoa and serve.
KEY LIME PIE
This comes from the infamous long-since-forgotten emailing list. However, the person who emailed it wrote, “Found at www.delish.com/recipes. This is supposedly from Joe’s Stone Crab in Miami Beach.”
Ingredients
Filling:
5 egg yolks
2 cans (14-ounce) sweetened condensed milk
1 C fresh lime juice
Zest of 1/2 lime
Graham Cracker Crust:
10 graham crackers, crushed
1/4 C sugar
5 Tbs melted butter
Whipped cream, optional
Directions
Mix crackers, sugar & butter. Form crust in a 12” pie pan. Bake 8 minutes at 375 degrees F. Remove & cool.
Mix yolks, milk, juice & zest. Pour filling into crust & bake another 8 minutes at 375 degrees F. Remove & let cool. Once cool, place in freeze until ready to use. Before serving, remove from freeze & let thaw at room temp. for 15 minutes. Top w/whipped cream if desired.
Found at www.delish.com/recipes. This is supposedly from Joe’s Stone Crab in Miami Beach.
MINI CHERRY PIES
This is from Anne Thornton on the Food Network.
Prep Time: 30 minutes; Inactive Time: 1 hour; Cook Time: 30 minutes; Total Time: 2 hours; Yield: 24 mini pies; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/anne-thornton/mini-cherry-pies-recipe-2047351.
Ingredients
Pie Crust:
2-1/4 cups all-purpose flour, plus more for bench and cutters
2 tablespoons sugar
1/4 teaspoon fine sea salt
2 sticks chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons ice water, plus more as needed
Filling:
4 cups fresh pitted cherries
1 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon zest
Cooking spray
Special equipment: 1-1/2-inch and 2-inch round cookie or biscuit cutters
Directions
For the crust: In a food processor, combine the flour, sugar, salt and butter. Pulse the processor until the mixture resembles fine sand. Remove the lid and add the ice water to the mixture. Run the processor just until the mixture rolls itself into a little ball. If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together. Gather the dough into a ball. With a bench scraper or knife, divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes.
Cook's Note: At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use.
For the filling: In a saucepan, combine the pitted cherries and 1 cup water over medium-low heat for 10 minutes. In a small bowl, combine the sugar and cornstarch. Using a whisk, swirl the ingredients together, making sure that there aren't any lumps in the cornstarch. Add the sugar-cornstarch mixture and lemon zest to the cherries. Cook the cherry mixture until it comes to a rolling boil. Cook 1 minute more, until thickened. Allow the cherry filling to cool slightly while you prepare the crust.
Preheat the oven to 425 degrees F. Spray a 24 cup mini muffin tin or 2 (12 cup) mini muffin tins with cooking spray.
Roll the dough disks out into 10-inch rounds on a well-floured work surface. With a 1-1/2-inch round cookie or biscuit cutter, edge lightly dipped in flour, cut 24 rounds from the first rolled out disk. With a 2-inch round cookie or biscuit cutter, edge lightly dipped in flour, cut 24 rounds from the second rolled out disk. You should have a total of 24 (1 1/2-inch) rounds and 24 (2-inch) rounds for matching top and bottom crusts.
Gently fit the 2-inch dough rounds into the bottom of the prepared mini muffin tin. Make sure to pat down the bottom and the excess coming up the sides. Spoon about 1 heaping tablespoon cooled pie filling into each crust-lined cup. Fit the top of each mini pie with a 1 1/2-inch dough round, pushing down gently and sealing the bottom crust and top crust by crimping the edges together with a fork. With a sharp paring knife, make 3 small incisions on the top crust, to allow the steam to escape.
Bake until the edges are golden brown and the filling is bubbly, about 12 minutes. Allow to cool on a wire rack, and then remove from the muffin tin.
DULCE DE LECHE BANANA PIE
This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.
Ingredients
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil
Preparation
Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.
Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.
In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.
In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.
PEANUT BUTTER PIE
This is from Samantha Seneviratne at The New York Times cooking e-newsletter. Samantha wrote, "Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a little whipped cream. But if that doesn’t convince you, the chocolate cookie crust may. This version relies on five ingredients, instead of pre-made cookies, with the cocoa giving it a deep chocolate flavor. The crust is pressed into a well-buttered pie plate, baked, then cooled, ready to be filled and chilled. When it's time to serve, you have options: Finish it with a decorative chocolate topping or a puff of lightly sweetened whipped cream and a sprinkling of cocoa powder."
Yield: 8 to 10 servings; Time: 50 minutes, plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1018635-peanut-butter-pie.
Note: While you're at it, check out "How to Make a Pie Crust", a guide by Melissa Clark. It's very helpful, and you're bound to find some useful info in it.
Ingredients
For the crust:
6 tablespoons unsalted butter, melted, plus more for the pan
3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-processed)
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
For the filling:
1-1/4 cups heavy cream
1-1/2 cup smooth, sweetened peanut butter, like Jif or Skippy
1 8-ounce block full-fat cream cheese, at room temperature
2/3 cup light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 ounces semisweet chocolate, chopped (optional)
1 tablespoon unsalted butter (optional)
Preparation
Make the crust: Heat the oven to 350 degrees. Have a nonstick standard 9-inch pie plate ready, or generously butter a 9-inch standard pie plate. In a medium bowl, whisk together the sugar, cocoa powder, flour and salt. Add butter, stirring and mashing with a fork, until the crumbs are evenly moistened.
Transfer the crumbs to the prepared pan and press them evenly into the bottom and sides until crust is about 1/4-inch thick. Bake crust until it looks dry and set, 10 to 12 minutes. Transfer the pan to a rack to cool completely, about 30 minutes.
Make the filling: In a large bowl, whip the cream to stiff peaks using an electric mixer at medium-high speed. Set aside. In another large bowl, beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes. Use a large rubber spatula to gently fold the whipped cream into the peanut butter mixture. Transfer the mixture to the prepared pan and smooth the top. Chill uncovered for at least 4 to 6 hours, until filling is set.
Make the topping, if using: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. Transfer the chocolate mixture to a small plastic bag, and cut a 1/8-inch hole in one corner. Drizzle the chocolate over the top to make a decorative pattern. (You may have some left over depending on your taste.) Serve immediately.
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