Pies
By now, you probably know that I love pies. So, to end the week, here are six yummy pie recipes to help you through the weekend, including a Honey Pie and a Cherry Dream Pie. Enjoy!
FROM SCRATCH PUMPKIN PIE
This is from Nancy Fuller on the Food Network.
Active Time: 35 minutes; Total Time: 3 hours 35 minutes (includes chilling and cooling times); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/nancy-fuller/from-scratch-pumpkin-pie-2251073.
Ingredients
Pumpkin:
1 medium sugar pumpkin (about 3 pounds)
Canola oil, for oiling pumpkin
Easy Pie Crust:
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
Filling:
One 14-ounce can sweetened condensed milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons molasses
2 tablespoons canola oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
3 large eggs
Directions
For the pumpkin: Preheat the oven to 375 degrees F.
Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
HONEY PIE
This is from Clarice Lam on the Spruce Eats. Clarice wrote, "When famed Brooklyn pie shop Four and Twenty Blackbirds opened its doors and our eyes to their salted honey pie in 2010, all of NYC lost their minds. This legendary pie has a silky honey filling encased in a buttery crust and is rounded out with a lightly caramelized top and flakes of Maldon salt.
"A Modern Twist on Chess Pie
"Although this pie one of Four and Twenty Blackbirds’ signature original creations, it has ties to more traditional southern custard-based pies like buttermilk and chess pie. Both pies contain dairy, eggs, butter, sugar, and a thickener with the main differences being the type of dairy and thickener used. Chess pies frequently use milk, cream, and cornmeal while buttermilk pies use (surprise!) buttermilk and flour or cornstarch.
"Bee Selective When Choosing Honey
"For my version of honey pie, I browned the butter for a rich, nutty depth of flavor. Since honey is the star of the show here, the type of honey used is important. I always try to use local honey since it supports your local farmers and is less processed. Any high quality raw honey will work as well.
"Different honeys have different flavors so keep that in mind when selecting the type of honey for this pie. You can go mild with a wildflower honey or choose something with a bold flavor profile, like buckwheat honey, for a more intense honey kick."
Prep Time: 20 minutes; Cook Time: 60 minutes; Cooling/Resting Time: 4 hours; Total Time: 5 hours 20 minutes; Servings: 8 to 10 slices; Yield: 1 pie
To view this online, go to https://www.thespruceeats.com/honey-pie-recipe-6560702.
Ingredients
For the Crust:
1-3/4 cups all-purpose flour, more as needed
4 ounces (1/2 cup) cold unsalted butter, cubed
1/2 teaspoon fine salt
1/2 teaspoon granulated sugar
5 tablespoons ice water
For the Filling
5-1/2 ounces (11 tablespoons) unsalted butter
3 large eggs
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon fine salt
1 tablespoon pure vanilla extract
3/4 cup raw honey, preferably local
1/2 cup lowfat buttermilk
1 teaspoon lemon zest
1-1/2 tablespoons lemon juice
For the Honey Whipped Cream
1-1/2 cups cold heavy cream
2 tablespoons raw honey, preferably local
1 tablespoon lightly packed dark brown sugar
1/4 teaspoon fine salt
Directions
For the Crust
Gather the ingredients.
Combine the flour, cold butter, salt, and sugar in a stand mixer bowl fitted with the paddle attachment.
Start the mixer on low speed for about 10 seconds then switch to medium speed. Continue to paddle, breaking up the butter until the chunks are the size of small peas, about 3 minutes.
With the mixer running, drizzle in the ice water until the dough comes together. Do not overmix. It should look like a shaggy mass but hold its shape when pressed together.
Remove the dough from the bowl, flatten it into a disc, wrap in plastic, and place in the fridge for 45 minutes to rest.
Once the dough has chilled and rested, remove it from the fridge and place the disc onto a floured work surface. Dust the top with more flour and roll out the dough to a 14-inch round, about 1/8-inch thick.
Carefully roll it up onto the rolling pin and drape it over your pie pan. Lightly lay the dough into the bottom of the pan and press it into the sides. There will be some overhang. Do not stretch your dough, this will cause it to shrink in the oven.
Fold the overhang under itself and crimp the edges however you desire. Place the pie pan into the freezer for at least an hour. It is important for the crust to be frozen when putting it in the oven so it retains its shape and doesn’t get soggy.
For the Filling
Gather the ingredients.
Position a rack in the center of the oven and heat to 375 F.
Cut the butter into small chunks and place in a small saucepan over medium heat to melt.
Once the butter is completely melted, turn the heat to medium-low and continue to cook the butter until it turns a toasty amber color, about 8 minutes.
Remove the brown butter from the heat, pour into a heat-proof vessel, and set aside.
Whisk together the eggs, sugar, cornstarch, salt, and vanilla in a medium bowl. Set aside.
Whisk together the honey and buttermilk in a small pot over medium heat and bring just to a boil.
Slowly add the hot honey mixture to the egg mixture while whisking until completely homogeneous.
Add the browned butter, and lemon zest and juice. Whisk to combine.
Remove the pie crust from the freezer and pour the custard into the shell.
Place the pie on a rimmed baking sheet and bake until the top is a deep amber color and the crust is golden brown, 40 to 50 minutes (start checking for doneness early). The center should still jiggle like a soft set jelly, it will continue to set as it cools.
Allow the pie to cool on a wire rack for at least 3 hours before placing it in the fridge.
For the Honey Whipped Cream
Gather the ingredients.
Combine the heavy cream, honey, brown sugar, and salt in a stand mixer bowl fitted with the whisk attachment.
Whisk on medium-high speed until you get silky stiff peaks. No over whipping, we’re not trying to make butter here!
Transfer the whipped cream to a bowl, cover in plastic and place in the fridge to chill until ready to use.
The pie can be served at room temperature or cold with or without a dollop of honey whipped cream.
Recipe Tip
I prefer raw local honey, but if that’s not available regular store bought honey will work.
Recipe Variations
• If honey altogether is not your thing, try using maple or golden syrup.
• Too lazy to bake? Leave it to the experts to deliver a pie to your door!
How To Store or Freeze
The pie can be kept in an airtight container or wrapped in the fridge for up to 4 days, and up to 3 months in the freezer.
Make Ahead
The pie crust can be made ahead of time and kept wrapped in plastic for up to 3 days in the fridge or 3 months in the freezer. If freezing the dough make sure to thaw it in the fridge the night before you want to bake the pie.
BROWNIE PIE
This is from Elizabeth Mervosh at Allrecipes. Elizabeth wrote, "This brownie pie is rich and fudgy with a perfectly crisp crust. Definitely serve with ice cream, whipped cream, and salted caramel."
Prep Time: 30 minutes; Freeze Time: 30 minutes; Cool Time: 1 hour 30 minutes; Bake Time: 55 minutes; Total Time: 3 hours 25 minutes; Servings: 6; Yield: 1 brownie pie
To view this online, go to https://www.allrecipes.com/recipe/8487044/brownie-pie/.
Ingredients
Crust:
1-1/4 cups all-purpose flour, plus more for rolling
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons ice water, or more as needed
Filling:
10 tablespoons unsalted butter, melted and cooled
3/4 cup granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2 tablespoons canola oil
1 teaspoon vanilla extract
3/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour
2 teaspoons instant espresso granules
1/2 teaspoon kosher salt
1/2 cup chopped walnuts or hazelnuts
1/2 cup semisweet chocolate chips, divided
Directions
For the crust, combine flour, sugar, and teaspoon salt in a food processor and pulse about 3 times until combined. Scatter cold butter over flour mixture in food processor. Pulse about 6 times until butter resembles pea-sized pieces. Drizzle 3 tablespoons water over butter mixture. Pulse about 6 times until couscous-like beads of dough form, adding 1 more tablespoon ice water if needed.
Transfer dough to a work surface, and press into a single mass. Shape and flatten dough into a disk. Wrap in plastic wrap, and chill for at least 1 hour or up to 2 days.
Unwrap dough and place on a lightly floured work surface. Let dough sit at room temperature for 10 minutes to soften. Dust top of dough with flour. Using a lightly floured rolling pin, roll disk into a 12-inch circle. Place in a 9-inch pie plate, pressing into bottom and up sides of pie plate. Fold edges under, and crimp as desired. Cover with plastic wrap, and freeze for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Place parchment paper over dough in pie plate; fill with pie weights or dried beans.
Bake in the preheated oven until crust is starting to set, about 15 minutes. Carefully remove pie plate from oven and take off parchment paper and pie weights. Return pie plate to oven, and bake until pie crust is light golden brown, 8 to 12 minutes. Transfer to a wire rack; let cool to room temperature, about 20 minutes.
Whisk together melted butter, sugar, eggs, egg yolk, canola oil, and vanilla extract in a bowl until blended and smooth. Whisk in cocoa, flour, instant espresso, and salt just until combined. Stir in nuts and 1/4 cup chocolate chips. Scrape mixture into cooled crust, and smooth top with a small offset spatula. Sprinkle remaining 1/4 cup chocolate chips on top of the pie.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes, covering the crust with aluminum foil if it gets too dark. Let cool 20 minutes before serving.
MAPLE SUGAR PIE
This is from Baking at Home. Prep Time: 15 minutes + crust; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Yield: 6-8 slices
To view this online, go to https://bakingathome.com/recipe/maple-sugar-pie/.
Ingredients
1 pie crust, placed in a 9” pie pan
1 C. Maple Grove Farms® Pure Maple Syrup
1 C. brown sugar
3 eggs
2 tsp. Spice Islands® Pure Vanilla Extract
1/2 tsp. salt
1/4 tsp. Spice Islands® Ground Nutmeg
1/8 tsp. Spice Islands® Ground Saigon Cinnamon
1/3 C. butter
2/3 C. whipping cream
1 Tbsp. Clabber Girl® Corn Starch
Directions
Preheat oven to 375°.
Place pie crust in the freezer while preparing the filling.
In a bowl, whisk together the syrup, sugar, eggs, vanilla, nutmeg and cinnamon.
In a saucepan, heat the butter, whipping cream and corn starch until the butter is melted and the mixture starts to boil. Stir continuously and allow to gently boil for 1 minute.
Remove from the heat and use the mixture to temper the egg mixture (very slowly pour the cream into the eggs while gently whisking).
Pour into the chilled pie crust and bake for 15 minutes. Reduce heat to 350°F and bake an additional 35-45 minutes or until the top is golden brown and the center is set. Cover the crust with foil if it is getting too dark during baking.
CREAMY LEMONADE PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 (5 oz) can evaporated milk
1 (3.4 oz) pkg. instant lemon pudding mix
2 (8 oz) pkg. cream cheese softened
3/4 C. lemonade concentrate
1 graham cracker crust
Directions
In mixing bowl combine milk & pudding mix; beat on low speed for 2 minutes. In another mixing bowl, beat cream cheese until light & fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover & refrigerate for at least 4 hours.
CHERRY DREAM PIE
This is from the infamous long-since-forgotten emailing list.
1 graham cracker pie crust
3 egg yolks
1 (14 oz) can Eagle Brand sweetened condensed milk
1/3 C. lemon juice
1 (21 oz) can cherry pie filling chilled
whipped topping (optional)
Preheat oven to 350. In medium bowl, beat egg yolks; stir in sweetened condensed milk & lemon juice. Pour into prepared crust; bake 8 minutes. Cool. Chill 3 hours or overnight. Prior to serving, top with pie filling. Garnish with whipped topping. Refrigerate leftovers.
FROM SCRATCH PUMPKIN PIE
This is from Nancy Fuller on the Food Network.
Active Time: 35 minutes; Total Time: 3 hours 35 minutes (includes chilling and cooling times); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/nancy-fuller/from-scratch-pumpkin-pie-2251073.
Ingredients
Pumpkin:
1 medium sugar pumpkin (about 3 pounds)
Canola oil, for oiling pumpkin
Easy Pie Crust:
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
Filling:
One 14-ounce can sweetened condensed milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons molasses
2 tablespoons canola oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
3 large eggs
Directions
For the pumpkin: Preheat the oven to 375 degrees F.
Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
HONEY PIE
This is from Clarice Lam on the Spruce Eats. Clarice wrote, "When famed Brooklyn pie shop Four and Twenty Blackbirds opened its doors and our eyes to their salted honey pie in 2010, all of NYC lost their minds. This legendary pie has a silky honey filling encased in a buttery crust and is rounded out with a lightly caramelized top and flakes of Maldon salt.
"A Modern Twist on Chess Pie
"Although this pie one of Four and Twenty Blackbirds’ signature original creations, it has ties to more traditional southern custard-based pies like buttermilk and chess pie. Both pies contain dairy, eggs, butter, sugar, and a thickener with the main differences being the type of dairy and thickener used. Chess pies frequently use milk, cream, and cornmeal while buttermilk pies use (surprise!) buttermilk and flour or cornstarch.
"Bee Selective When Choosing Honey
"For my version of honey pie, I browned the butter for a rich, nutty depth of flavor. Since honey is the star of the show here, the type of honey used is important. I always try to use local honey since it supports your local farmers and is less processed. Any high quality raw honey will work as well.
"Different honeys have different flavors so keep that in mind when selecting the type of honey for this pie. You can go mild with a wildflower honey or choose something with a bold flavor profile, like buckwheat honey, for a more intense honey kick."
Prep Time: 20 minutes; Cook Time: 60 minutes; Cooling/Resting Time: 4 hours; Total Time: 5 hours 20 minutes; Servings: 8 to 10 slices; Yield: 1 pie
To view this online, go to https://www.thespruceeats.com/honey-pie-recipe-6560702.
Ingredients
For the Crust:
1-3/4 cups all-purpose flour, more as needed
4 ounces (1/2 cup) cold unsalted butter, cubed
1/2 teaspoon fine salt
1/2 teaspoon granulated sugar
5 tablespoons ice water
For the Filling
5-1/2 ounces (11 tablespoons) unsalted butter
3 large eggs
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon fine salt
1 tablespoon pure vanilla extract
3/4 cup raw honey, preferably local
1/2 cup lowfat buttermilk
1 teaspoon lemon zest
1-1/2 tablespoons lemon juice
For the Honey Whipped Cream
1-1/2 cups cold heavy cream
2 tablespoons raw honey, preferably local
1 tablespoon lightly packed dark brown sugar
1/4 teaspoon fine salt
Directions
For the Crust
Gather the ingredients.
Combine the flour, cold butter, salt, and sugar in a stand mixer bowl fitted with the paddle attachment.
Start the mixer on low speed for about 10 seconds then switch to medium speed. Continue to paddle, breaking up the butter until the chunks are the size of small peas, about 3 minutes.
With the mixer running, drizzle in the ice water until the dough comes together. Do not overmix. It should look like a shaggy mass but hold its shape when pressed together.
Remove the dough from the bowl, flatten it into a disc, wrap in plastic, and place in the fridge for 45 minutes to rest.
Once the dough has chilled and rested, remove it from the fridge and place the disc onto a floured work surface. Dust the top with more flour and roll out the dough to a 14-inch round, about 1/8-inch thick.
Carefully roll it up onto the rolling pin and drape it over your pie pan. Lightly lay the dough into the bottom of the pan and press it into the sides. There will be some overhang. Do not stretch your dough, this will cause it to shrink in the oven.
Fold the overhang under itself and crimp the edges however you desire. Place the pie pan into the freezer for at least an hour. It is important for the crust to be frozen when putting it in the oven so it retains its shape and doesn’t get soggy.
For the Filling
Gather the ingredients.
Position a rack in the center of the oven and heat to 375 F.
Cut the butter into small chunks and place in a small saucepan over medium heat to melt.
Once the butter is completely melted, turn the heat to medium-low and continue to cook the butter until it turns a toasty amber color, about 8 minutes.
Remove the brown butter from the heat, pour into a heat-proof vessel, and set aside.
Whisk together the eggs, sugar, cornstarch, salt, and vanilla in a medium bowl. Set aside.
Whisk together the honey and buttermilk in a small pot over medium heat and bring just to a boil.
Slowly add the hot honey mixture to the egg mixture while whisking until completely homogeneous.
Add the browned butter, and lemon zest and juice. Whisk to combine.
Remove the pie crust from the freezer and pour the custard into the shell.
Place the pie on a rimmed baking sheet and bake until the top is a deep amber color and the crust is golden brown, 40 to 50 minutes (start checking for doneness early). The center should still jiggle like a soft set jelly, it will continue to set as it cools.
Allow the pie to cool on a wire rack for at least 3 hours before placing it in the fridge.
For the Honey Whipped Cream
Gather the ingredients.
Combine the heavy cream, honey, brown sugar, and salt in a stand mixer bowl fitted with the whisk attachment.
Whisk on medium-high speed until you get silky stiff peaks. No over whipping, we’re not trying to make butter here!
Transfer the whipped cream to a bowl, cover in plastic and place in the fridge to chill until ready to use.
The pie can be served at room temperature or cold with or without a dollop of honey whipped cream.
Recipe Tip
I prefer raw local honey, but if that’s not available regular store bought honey will work.
Recipe Variations
• If honey altogether is not your thing, try using maple or golden syrup.
• Too lazy to bake? Leave it to the experts to deliver a pie to your door!
How To Store or Freeze
The pie can be kept in an airtight container or wrapped in the fridge for up to 4 days, and up to 3 months in the freezer.
Make Ahead
The pie crust can be made ahead of time and kept wrapped in plastic for up to 3 days in the fridge or 3 months in the freezer. If freezing the dough make sure to thaw it in the fridge the night before you want to bake the pie.
BROWNIE PIE
This is from Elizabeth Mervosh at Allrecipes. Elizabeth wrote, "This brownie pie is rich and fudgy with a perfectly crisp crust. Definitely serve with ice cream, whipped cream, and salted caramel."
Prep Time: 30 minutes; Freeze Time: 30 minutes; Cool Time: 1 hour 30 minutes; Bake Time: 55 minutes; Total Time: 3 hours 25 minutes; Servings: 6; Yield: 1 brownie pie
To view this online, go to https://www.allrecipes.com/recipe/8487044/brownie-pie/.
Ingredients
Crust:
1-1/4 cups all-purpose flour, plus more for rolling
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons ice water, or more as needed
Filling:
10 tablespoons unsalted butter, melted and cooled
3/4 cup granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2 tablespoons canola oil
1 teaspoon vanilla extract
3/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour
2 teaspoons instant espresso granules
1/2 teaspoon kosher salt
1/2 cup chopped walnuts or hazelnuts
1/2 cup semisweet chocolate chips, divided
Directions
For the crust, combine flour, sugar, and teaspoon salt in a food processor and pulse about 3 times until combined. Scatter cold butter over flour mixture in food processor. Pulse about 6 times until butter resembles pea-sized pieces. Drizzle 3 tablespoons water over butter mixture. Pulse about 6 times until couscous-like beads of dough form, adding 1 more tablespoon ice water if needed.
Transfer dough to a work surface, and press into a single mass. Shape and flatten dough into a disk. Wrap in plastic wrap, and chill for at least 1 hour or up to 2 days.
Unwrap dough and place on a lightly floured work surface. Let dough sit at room temperature for 10 minutes to soften. Dust top of dough with flour. Using a lightly floured rolling pin, roll disk into a 12-inch circle. Place in a 9-inch pie plate, pressing into bottom and up sides of pie plate. Fold edges under, and crimp as desired. Cover with plastic wrap, and freeze for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Place parchment paper over dough in pie plate; fill with pie weights or dried beans.
Bake in the preheated oven until crust is starting to set, about 15 minutes. Carefully remove pie plate from oven and take off parchment paper and pie weights. Return pie plate to oven, and bake until pie crust is light golden brown, 8 to 12 minutes. Transfer to a wire rack; let cool to room temperature, about 20 minutes.
Whisk together melted butter, sugar, eggs, egg yolk, canola oil, and vanilla extract in a bowl until blended and smooth. Whisk in cocoa, flour, instant espresso, and salt just until combined. Stir in nuts and 1/4 cup chocolate chips. Scrape mixture into cooled crust, and smooth top with a small offset spatula. Sprinkle remaining 1/4 cup chocolate chips on top of the pie.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes, covering the crust with aluminum foil if it gets too dark. Let cool 20 minutes before serving.
MAPLE SUGAR PIE
This is from Baking at Home. Prep Time: 15 minutes + crust; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Yield: 6-8 slices
To view this online, go to https://bakingathome.com/recipe/maple-sugar-pie/.
Ingredients
1 pie crust, placed in a 9” pie pan
1 C. Maple Grove Farms® Pure Maple Syrup
1 C. brown sugar
3 eggs
2 tsp. Spice Islands® Pure Vanilla Extract
1/2 tsp. salt
1/4 tsp. Spice Islands® Ground Nutmeg
1/8 tsp. Spice Islands® Ground Saigon Cinnamon
1/3 C. butter
2/3 C. whipping cream
1 Tbsp. Clabber Girl® Corn Starch
Directions
Preheat oven to 375°.
Place pie crust in the freezer while preparing the filling.
In a bowl, whisk together the syrup, sugar, eggs, vanilla, nutmeg and cinnamon.
In a saucepan, heat the butter, whipping cream and corn starch until the butter is melted and the mixture starts to boil. Stir continuously and allow to gently boil for 1 minute.
Remove from the heat and use the mixture to temper the egg mixture (very slowly pour the cream into the eggs while gently whisking).
Pour into the chilled pie crust and bake for 15 minutes. Reduce heat to 350°F and bake an additional 35-45 minutes or until the top is golden brown and the center is set. Cover the crust with foil if it is getting too dark during baking.
CREAMY LEMONADE PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 (5 oz) can evaporated milk
1 (3.4 oz) pkg. instant lemon pudding mix
2 (8 oz) pkg. cream cheese softened
3/4 C. lemonade concentrate
1 graham cracker crust
Directions
In mixing bowl combine milk & pudding mix; beat on low speed for 2 minutes. In another mixing bowl, beat cream cheese until light & fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover & refrigerate for at least 4 hours.
CHERRY DREAM PIE
This is from the infamous long-since-forgotten emailing list.
1 graham cracker pie crust
3 egg yolks
1 (14 oz) can Eagle Brand sweetened condensed milk
1/3 C. lemon juice
1 (21 oz) can cherry pie filling chilled
whipped topping (optional)
Preheat oven to 350. In medium bowl, beat egg yolks; stir in sweetened condensed milk & lemon juice. Pour into prepared crust; bake 8 minutes. Cool. Chill 3 hours or overnight. Prior to serving, top with pie filling. Garnish with whipped topping. Refrigerate leftovers.
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