Pies
I absolutely love pies. If you do, too, today's post is sure to please. Check out the Mississippi Mud Pie, the Key Lime Pie, or any of the other pies in today's post. Enjoy!
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.
BLUEBERRY LATTICE PIE
This is from Molly O’Neill in The New York Times cooking enewsletter. Molly wrote, “Here's a showstopper of a summer pie if there ever was one. In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown. Don't be intimidated by the lattice top. Just take your time, and do your best. No matter what it looks like, it'll taste delicious.”
Yield: 8 servings; Time: 2 hours 30 minutes
This was featured in “On Blueberry Hill”, and can be viewed online at https://cooking.nytimes.com/recipes/9290-blueberry-lattice-pie.
Also, check out “How to Make a Pie Crust,” by Melissa Clark. Very helpful!
Ingredients
The Crust:
2-1/2 cups all-purpose flour
2 teaspoons plus 2 tablespoons sugar
2 teaspoons kosher salt
1/2 cup cold unsalted butter, cut in small pieces
6 tablespoons cold vegetable shortening
6 to 8 tablespoons ice water
1 egg, beaten with 1 teaspoon water
The Filling:
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup all-purpose flour
1 teaspoon grated orange zest
6 cups fresh blueberries, cleaned
Preparation
To make the crust, combine the flour, 2 teaspoons of sugar and salt in a large bowl. Use your fingers to rub in the butter and shortening until the mixture resembles coarse meal. Gradually and lightly mix in just enough ice water so the dough can be gently pressed into a ball. Flatten into a disk, wrap in plastic and refrigerate for 1 hour.
To make the filling, preheat the oven to 400 degrees. Combine the sugar, cinnamon, flour and orange zest. Place the blueberries in a large bowl and toss with the sugar mixture.
Divide the dough in half and roll out 1 piece on a lightly floured surface and fit into a 9-inch pie plate. Place the filling in the dish. Roll out the remaining dough, cut 1/2-inch-wide strips and weave into a lattice top. Seal, trim and crimp the edges. Brush the top pastry with the egg wash and sprinkle it with the remaining sugar.
Bake for 30 minutes. Reduce temperature to 325 and bake until crust is browned and filling is set, about 20 minutes longer. Cool on a rack. Cut into wedges and serve.
MISSISSIPPI MUD PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 prepared 9-inch chocolate crumb pie crust
1 cup Powdered sugar
1 cup (6 oz.) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels
1/4 cup (1/2 stick) butter or margarine, cut up
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
3/4 cup chopped nuts, divided (optional)
2 pints coffee ice cream, softened slightly, divided
1 garnish of whipped cream (optional)
Directions
Heat sugar, morsels, butter, cream & corn syrup in small, heavy-duty saucepan over low heat, stirring constantly, until butter is melted & mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.
Drizzle 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup sauce, 1/4 cup nuts and remaining ice cream. Drizzle with remaining sauce; top with remaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving.
PINEAPPLE CREAM PIE
This is another one of those gems from the infamous long-since-forgotten emailing lists.
Ingredients
1 graham cracker crust or pre-baked regular crust
8 ounces cream cheese, softened
1 can sweetened condensed milk
1 large can crushed pineapple, well drained
1/2 to 1 cup chopped pecans
Directions
Beat cream cheese until fluffy. Beat in sweetened condensed milk. Stir in pineapple and pecans. Put into pie crust and top with whipped cream or Cool Whip. Refrigerate for several hours.
STRAWBERRY SLAB PIE
This is from Betty Crocker, and begins, "If summer were a dessert, this would be it. Easy to assemble with store-bought crust, layered with lemony cream cheese, and loaded with fresh strawberries, this slab pie is perfect in every way."
Prep Time: 45 minutes; Total Time: 4 hours; Makes 16 servings
To view this online, click here.
Ingredients
Crust
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Filling
3/4 cup sugar
1/4 cup cornstarch
1/2 cup water
1 tablespoon fresh lemon juice
6 cups sliced fresh strawberries (about 2 lb)
1 package (8 oz) cream cheese, softened
1 tablespoon finely grated lemon peel
Sweetened whipped cream, if desired
Directions
Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
Bake 9 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 15 minutes.
Meanwhile, in 2-quart saucepan, beat sugar, cornstarch, water and lemon juice with whisk. In small bowl, mash 1-1/2 cups of the sliced strawberries with bottom of whisk or fork to make 1 cup finely mashed strawberries; stir into pan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Pour into medium bowl; cool 5 minutes. Stir remaining sliced strawberries into cooked strawberry mixture.
In small bowl, mix cream cheese and lemon peel until well blended. Spread in bottom of cooled baked crust. Spoon strawberry mixture into pan; spread evenly.
Refrigerate until set, about 3 hours. Just before serving, top pieces with sweetened whipped cream. Cover and refrigerate any remaining pie pieces.
Tips from the Betty Crocker Kitchens
tip 1
Be sure to soften cream cheese to room temperature; if cold, filling will be hard to spread.
tip 2
You can use cooking parchment paper or waxed paper to roll out the dough for easier cleanup.
KEY LIME CREAM PIE
This is from The New York Times cooking e-newsletter’s Melissa Clark, and post on The TODAY Show’s website. The recipe begins, “Key lime pies are an iconic American dessert. But they're not always so easy to make. They've gotta be decadent but light, cool and creamy ... and this one has it all!
“Technique tip: Be sure to allow 2 hours after the pie is cooked to chill. The pie can be made ahead of time and left in the refrigerator up to one day.”
Cook Time: 30 minutes; Prep Time: 30 minutes; Servings: 8
Special equipment: Electric mixer
View this here.
Ingredients
1-3/4 cups graham cracker crumbs (from about 11-12 sheets of crackers)
6 tablespoons unsalted butter, melted
2 tablespoons sugar
4 large egg yolks
One (14-ounce) can sweetened condensed milk
2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice or regular lime juice (from 5 to 6 limes)
Pinch of fine sea salt
1 cup heavy cream
1 tablespoon confectioners' sugar
1 lime (optional, for garnish)
Preparation
Preheat oven to 350 degrees and place a rack in the center of the oven. In a large bowl, stir together graham cracker crumbs, butter and sugar. Transfer to a 9-inch pie plate and press crumb mixture into an even layer on the bottom and up the sides.
Place pie plate on a rimmed baking sheet and transfer to oven. Bake until golden brown, about 10 to 12 minutes. Transfer to a wire rack to cool.
Meanwhile, in the bowl of an electric mixer, whisk egg yolks until pale and fluffy, about 5 minutes. Turn the mixer down to low and slowly add the condensed milk, scraping sides if needed. Whisk in lime zest and juice until just combined.
Scrape the mixture into cooled pie shell, then return to oven and bake until filling has just set, 15 to 20 minutes. Transfer to a wire rack to cool to room temperature, then refrigerate until completely chilled, at least 2 hours and up to one day.
Just before serving, in the bowl of an electric mixer set with the whisk attachment, beat together cream and confectioners sugar until thick and fluffy. Dollop whipped cream on slices of the cooled pie. If you’d like, grate the zest from a lime over the whipped cream for a gorgeous green accent. Serve.
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.
BLUEBERRY LATTICE PIE
This is from Molly O’Neill in The New York Times cooking enewsletter. Molly wrote, “Here's a showstopper of a summer pie if there ever was one. In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown. Don't be intimidated by the lattice top. Just take your time, and do your best. No matter what it looks like, it'll taste delicious.”
Yield: 8 servings; Time: 2 hours 30 minutes
This was featured in “On Blueberry Hill”, and can be viewed online at https://cooking.nytimes.com/recipes/9290-blueberry-lattice-pie.
Also, check out “How to Make a Pie Crust,” by Melissa Clark. Very helpful!
Ingredients
The Crust:
2-1/2 cups all-purpose flour
2 teaspoons plus 2 tablespoons sugar
2 teaspoons kosher salt
1/2 cup cold unsalted butter, cut in small pieces
6 tablespoons cold vegetable shortening
6 to 8 tablespoons ice water
1 egg, beaten with 1 teaspoon water
The Filling:
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup all-purpose flour
1 teaspoon grated orange zest
6 cups fresh blueberries, cleaned
Preparation
To make the crust, combine the flour, 2 teaspoons of sugar and salt in a large bowl. Use your fingers to rub in the butter and shortening until the mixture resembles coarse meal. Gradually and lightly mix in just enough ice water so the dough can be gently pressed into a ball. Flatten into a disk, wrap in plastic and refrigerate for 1 hour.
To make the filling, preheat the oven to 400 degrees. Combine the sugar, cinnamon, flour and orange zest. Place the blueberries in a large bowl and toss with the sugar mixture.
Divide the dough in half and roll out 1 piece on a lightly floured surface and fit into a 9-inch pie plate. Place the filling in the dish. Roll out the remaining dough, cut 1/2-inch-wide strips and weave into a lattice top. Seal, trim and crimp the edges. Brush the top pastry with the egg wash and sprinkle it with the remaining sugar.
Bake for 30 minutes. Reduce temperature to 325 and bake until crust is browned and filling is set, about 20 minutes longer. Cool on a rack. Cut into wedges and serve.
MISSISSIPPI MUD PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 prepared 9-inch chocolate crumb pie crust
1 cup Powdered sugar
1 cup (6 oz.) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels
1/4 cup (1/2 stick) butter or margarine, cut up
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
3/4 cup chopped nuts, divided (optional)
2 pints coffee ice cream, softened slightly, divided
1 garnish of whipped cream (optional)
Directions
Heat sugar, morsels, butter, cream & corn syrup in small, heavy-duty saucepan over low heat, stirring constantly, until butter is melted & mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.
Drizzle 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup sauce, 1/4 cup nuts and remaining ice cream. Drizzle with remaining sauce; top with remaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving.
PINEAPPLE CREAM PIE
This is another one of those gems from the infamous long-since-forgotten emailing lists.
Ingredients
1 graham cracker crust or pre-baked regular crust
8 ounces cream cheese, softened
1 can sweetened condensed milk
1 large can crushed pineapple, well drained
1/2 to 1 cup chopped pecans
Directions
Beat cream cheese until fluffy. Beat in sweetened condensed milk. Stir in pineapple and pecans. Put into pie crust and top with whipped cream or Cool Whip. Refrigerate for several hours.
STRAWBERRY SLAB PIE
This is from Betty Crocker, and begins, "If summer were a dessert, this would be it. Easy to assemble with store-bought crust, layered with lemony cream cheese, and loaded with fresh strawberries, this slab pie is perfect in every way."
Prep Time: 45 minutes; Total Time: 4 hours; Makes 16 servings
To view this online, click here.
Ingredients
Crust
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Filling
3/4 cup sugar
1/4 cup cornstarch
1/2 cup water
1 tablespoon fresh lemon juice
6 cups sliced fresh strawberries (about 2 lb)
1 package (8 oz) cream cheese, softened
1 tablespoon finely grated lemon peel
Sweetened whipped cream, if desired
Directions
Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
Bake 9 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 15 minutes.
Meanwhile, in 2-quart saucepan, beat sugar, cornstarch, water and lemon juice with whisk. In small bowl, mash 1-1/2 cups of the sliced strawberries with bottom of whisk or fork to make 1 cup finely mashed strawberries; stir into pan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Pour into medium bowl; cool 5 minutes. Stir remaining sliced strawberries into cooked strawberry mixture.
In small bowl, mix cream cheese and lemon peel until well blended. Spread in bottom of cooled baked crust. Spoon strawberry mixture into pan; spread evenly.
Refrigerate until set, about 3 hours. Just before serving, top pieces with sweetened whipped cream. Cover and refrigerate any remaining pie pieces.
Tips from the Betty Crocker Kitchens
tip 1
Be sure to soften cream cheese to room temperature; if cold, filling will be hard to spread.
tip 2
You can use cooking parchment paper or waxed paper to roll out the dough for easier cleanup.
KEY LIME CREAM PIE
This is from The New York Times cooking e-newsletter’s Melissa Clark, and post on The TODAY Show’s website. The recipe begins, “Key lime pies are an iconic American dessert. But they're not always so easy to make. They've gotta be decadent but light, cool and creamy ... and this one has it all!
“Technique tip: Be sure to allow 2 hours after the pie is cooked to chill. The pie can be made ahead of time and left in the refrigerator up to one day.”
Cook Time: 30 minutes; Prep Time: 30 minutes; Servings: 8
Special equipment: Electric mixer
View this here.
Ingredients
1-3/4 cups graham cracker crumbs (from about 11-12 sheets of crackers)
6 tablespoons unsalted butter, melted
2 tablespoons sugar
4 large egg yolks
One (14-ounce) can sweetened condensed milk
2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice or regular lime juice (from 5 to 6 limes)
Pinch of fine sea salt
1 cup heavy cream
1 tablespoon confectioners' sugar
1 lime (optional, for garnish)
Preparation
Preheat oven to 350 degrees and place a rack in the center of the oven. In a large bowl, stir together graham cracker crumbs, butter and sugar. Transfer to a 9-inch pie plate and press crumb mixture into an even layer on the bottom and up the sides.
Place pie plate on a rimmed baking sheet and transfer to oven. Bake until golden brown, about 10 to 12 minutes. Transfer to a wire rack to cool.
Meanwhile, in the bowl of an electric mixer, whisk egg yolks until pale and fluffy, about 5 minutes. Turn the mixer down to low and slowly add the condensed milk, scraping sides if needed. Whisk in lime zest and juice until just combined.
Scrape the mixture into cooled pie shell, then return to oven and bake until filling has just set, 15 to 20 minutes. Transfer to a wire rack to cool to room temperature, then refrigerate until completely chilled, at least 2 hours and up to one day.
Just before serving, in the bowl of an electric mixer set with the whisk attachment, beat together cream and confectioners sugar until thick and fluffy. Dollop whipped cream on slices of the cooled pie. If you’d like, grate the zest from a lime over the whipped cream for a gorgeous green accent. Serve.
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