Pies
Most of us have a favorite dessert, or, at least, group of desserts. My favorite happens to be pies. To that end, here are six pie recipes to help you through the day, including Key Lime Cream Pie and Chilly Chocolate Pie. Enjoy!
STRAWBERRY CREAM PIE
This is from allrecipes, and was submitted by paniece, who wrote, "I have been baking this strawberry and cream pie since my daughters were very small. They are now 40 and 42. So, as you can see, I have been making this pie for a long time. It is always the one they request when we have BBQs in the summertime. I even make it for them in the winter when I can find fresh strawberries. I think you will like it also. My granddaughter said I should name it 'To Die For Strawberry Cream Pie.'"
Prep Time: 20 minutes; Additional Time: 1 hour; Total Time: 1 hour 20 minutes; Servings: 8; Yield 1 (9-inch) pie
To view this online, go to https://www.allrecipes.com/recipe/231506/strawberry-cream-pie-to-die-for/.
Ingredients
1 quart strawberries, sliced
1 (13.5 ounce) package strawberry glaze
1 (4 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 cup heavy whipping cream
1 (9 inch) baked pie crust
Directions
Stir together strawberries and glaze in a large bowl until evenly coated. Place in the refrigerator to chill.
Meanwhile, stir together cream cheese, confectioners' sugar, vanilla, and cinnamon in a medium bowl until well combined.
Beat heavy cream in a large bowl with an electric mixer just until it begins to thicken; add cream cheese mixture and continue beating until thick. Pour mixture into baked pie crust; top with strawberry mixture. Chill in the refrigerator before serving, at least 1 hour.
Cook’s Note
I slice the bigger berries and leave the smaller ones whole.
You can find strawberry glaze in the produce section of the grocery store.
TRIPLE FRUIT PIE
This was in an email from FamilyTime, and begins, “Berries and rhubarb are plentiful and inexpensive. Try making this pie. It is so good!!”
Serves: 6-8; Prep. time: 5 minutes; Cooking time: 30
Ingredients
1-1/4 cups fresh blueberries
1-1/4 cups fresh raspberries
1-1/4 cups chopped rhubarb
1/2 teaspoon almond extract
1-1/4 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
pastry shell, for double-crust pie (9 inches)
Directions
In a large bowl, combine fruits and extract; toss to coat. In another bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into the crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly.
Note: Frozen berries and rhubarb may be substituted for fresh; thaw and drain before using.
CRANBERRY PIE
My dad loved to cook, and usually came up with decent recipes. He sent this one in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” (It can be found in my e-cookbook Off the Wall Cooking.)
Note: While the recipe calls for only the bottom crust (the second photo), the pie can be made with either one or two crusts.
Ingredients
2 T cornstarch
1 C sugar
1/4 tsp. salt
1-1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Directions
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
Ingredients
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1-1/4 C hot water
1 C raisins
1 T margarine
1-1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Directions
Make as above.
STRAWBERRY PIE
Several summers ago, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?
Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.
Ingredients
1 quart strawberries
1 C sugar
3 Tablespoons corn start
3/4 cup hot water
1 pie crust
Directions
Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown.
Note: If you're using a store-bought pie crust, bake until brown according to the package directions.
Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.
Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!
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.
CHILLY CHOCOLATE PIE
This is from My Daily Moment, and begins, “This simple, creamy chocolate pie is a simple fix for a weeknight, after-dinner treat. You work hard all day - why not get your just desserts?”
Serves: 8
To view this online, click here.
Ingredients
1 cup whipping cream
10 ounces Hershey's chocolate almond bar
6 tablespoons water
1 8-inch graham cracker crust pie shell
Directions
Melt chocolate bar in water over low heat stirring frequently. Remove from heat and allow cooling. Meanwhile, whip cream until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into piecrust and refrigerate until ready to serve, or at least 2 hours.
Ready in 30 min.
STRAWBERRY CREAM PIE
This is from allrecipes, and was submitted by paniece, who wrote, "I have been baking this strawberry and cream pie since my daughters were very small. They are now 40 and 42. So, as you can see, I have been making this pie for a long time. It is always the one they request when we have BBQs in the summertime. I even make it for them in the winter when I can find fresh strawberries. I think you will like it also. My granddaughter said I should name it 'To Die For Strawberry Cream Pie.'"
Prep Time: 20 minutes; Additional Time: 1 hour; Total Time: 1 hour 20 minutes; Servings: 8; Yield 1 (9-inch) pie
To view this online, go to https://www.allrecipes.com/recipe/231506/strawberry-cream-pie-to-die-for/.
Ingredients
1 quart strawberries, sliced
1 (13.5 ounce) package strawberry glaze
1 (4 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 cup heavy whipping cream
1 (9 inch) baked pie crust
Directions
Stir together strawberries and glaze in a large bowl until evenly coated. Place in the refrigerator to chill.
Meanwhile, stir together cream cheese, confectioners' sugar, vanilla, and cinnamon in a medium bowl until well combined.
Beat heavy cream in a large bowl with an electric mixer just until it begins to thicken; add cream cheese mixture and continue beating until thick. Pour mixture into baked pie crust; top with strawberry mixture. Chill in the refrigerator before serving, at least 1 hour.
Cook’s Note
I slice the bigger berries and leave the smaller ones whole.
You can find strawberry glaze in the produce section of the grocery store.
TRIPLE FRUIT PIE
This was in an email from FamilyTime, and begins, “Berries and rhubarb are plentiful and inexpensive. Try making this pie. It is so good!!”
Serves: 6-8; Prep. time: 5 minutes; Cooking time: 30
Ingredients
1-1/4 cups fresh blueberries
1-1/4 cups fresh raspberries
1-1/4 cups chopped rhubarb
1/2 teaspoon almond extract
1-1/4 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
pastry shell, for double-crust pie (9 inches)
Directions
In a large bowl, combine fruits and extract; toss to coat. In another bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into the crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly.
Note: Frozen berries and rhubarb may be substituted for fresh; thaw and drain before using.
CRANBERRY PIE
My dad loved to cook, and usually came up with decent recipes. He sent this one in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” (It can be found in my e-cookbook Off the Wall Cooking.)
Note: While the recipe calls for only the bottom crust (the second photo), the pie can be made with either one or two crusts.
Ingredients
2 T cornstarch
1 C sugar
1/4 tsp. salt
1-1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Directions
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
Ingredients
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1-1/4 C hot water
1 C raisins
1 T margarine
1-1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Directions
Make as above.
STRAWBERRY PIE
Several summers ago, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?
Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.
Ingredients
1 quart strawberries
1 C sugar
3 Tablespoons corn start
3/4 cup hot water
1 pie crust
Directions
Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown.
Note: If you're using a store-bought pie crust, bake until brown according to the package directions.
Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.
Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!
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.
CHILLY CHOCOLATE PIE
This is from My Daily Moment, and begins, “This simple, creamy chocolate pie is a simple fix for a weeknight, after-dinner treat. You work hard all day - why not get your just desserts?”
Serves: 8
To view this online, click here.
Ingredients
1 cup whipping cream
10 ounces Hershey's chocolate almond bar
6 tablespoons water
1 8-inch graham cracker crust pie shell
Directions
Melt chocolate bar in water over low heat stirring frequently. Remove from heat and allow cooling. Meanwhile, whip cream until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into piecrust and refrigerate until ready to serve, or at least 2 hours.
Ready in 30 min.
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