Pies
If you've followed this blog for a while, you no doubt know that I love pies. If you do, too, today's post is sure to please. Check out the Cranberry Pie, the Best Pecan Pie, and the rest of today's yumminess. Enjoy!
FROZEN LEMONADE PIE
This is from Alana Al-Halani, an Associate Food Editor at Southern Living. The recipe starts off, "Our frozen lemonade pie is a frosty, refreshing treat that requires only 30 minutes of hands-on time."
The preliminary chit-chat goes on, "Next time you're perusing the frozen aisles, make sure to pick up a can of frozen lemonade so you can make this refreshing frozen lemonade pie. While frozen lemonade concentrate might not make the best tasting lemonade, it is a great shortcut for making a tasty frozen treat.
"There's no need to squeeze a bunch of lemons. Simply combine the concentrate with cream cheese, sweetened condensed milk, and soft whipped cream for a luscious and bright pie filling, poured into a no-bake crust that comes together in minutes. It's the perfect effortless pie for hot summers in the South."
Active Time: 30 minutes; Total Time: 4 hours 30 minutes; Serves: 8
To view this online, as well as all the tips afterward, go to https://www.southernliving.com/frozen-lemonade-pie-8640850.
Ingredients
2 cups graham cracker crumbs (from about 15 graham cracker sheets)
1/2 cup butter, melted
1/3 cup packed light brown sugar
1 (8-oz.) pkg. cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) can frozen lemonade concentrate (such as Minute Maid), thawed
1 Tbsp. grated lemon zest (from 2 large lemons), plus more for garnish
1/4 tsp. kosher salt
1-1/2 cups heavy whipping cream, divided
2 Tbsp. powdered sugar
Directions
Coat a 9-inch deep-dish pie plate with cooking spray. Stir together graham cracker crumbs, melted butter, and brown sugar in a medium bowl. Press mixture into bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes.
Meanwhile, beat cream cheese in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 minute, stopping to scrape down sides of bowl as needed.
Add condensed milk, and beat on medium speed until smooth, about 1 minute. Add lemonade concentrate, lemon zest, and salt; beat on low speed until incorporated, about 1 minute. Set aside.
Beat 1/2 cup of the heavy cream in a medium bowl with electric mixer on medium speed until medium peaks form, about 2 minutes. Gently fold whipped cream into cream cheese mixture.
Spoon mixture into prepared crust, spreading evenly. Freeze, uncovered, until firm, about 4 hours or up to 12 hours. Remove from freezer about 10 minutes before serving.
Beat powdered sugar and remaining 1 cup heavy cream in a medium bowl with electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Top pie with whipped cream; garnish with additional lemon zest. Serve immediately. Store leftovers, covered, in freezer up to 1 week.
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, which will be pulled off and/or drastically improved after the June 1, 2024.)
Note: The pie can be made with either one crust (second photo) or two (top photo). The recipe originally calls for one crust, though.
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.
ATLANTIC BEACH PIE
This is from Bill Smith and adapted by Margaux Laskey in The New York Times cooking enewsletter. For this recipe, Margaux wrote, "Like a dreamy mash-up between a key lime and lemon meringue pie, this surprisingly fast and easy dessert is adapted from Bill Smith, who retired in 2019 after 25 years as the chef at Crook’s Corner, a Chapel Hill, N.C. restaurant that closed in June 2021. He was inspired by the lemon pies he ate at seafood restaurants in Atlantic Beach, N.C., while vacationing there as a child. While a food processor makes quick work of the saltine cracker crust, you don’t really need any special equipment — you can just as easily make it with your hands. Top it with whipped cream just before serving, and if you’re feeling flush, sprinkle it with flaky sea salt as they did at Crook's Corner, and citrus zest as we do: a lazy summer’s day in pie form."
Total Time: 55 minutes, plus 4 hours' chilling; Yield: One 9-inch pie
This was featured in "A Pie to Cut Through Summer’s Heat," and can be viewed online at https://cooking.nytimes.com/recipes/1019424-atlantic-beach-pie.
While you're at it, you might want to check out Melissa Clark's guide, "How to Make a Pie Crust."
Finally, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Good recipes, guides, and more.
Ingredients
For the Crust
1-1/2 sleeves saltine (with salt) crackers (about 60 crackers)
3 tablespoons granulated sugar
1/2 cup unsalted butter (1 stick), at room temperature
For the Filling
4 egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup lemon or lime juice, or a mix of the two
Pinch of kosher salt
Fresh whipped cream, lemon or lime zest and flaky sea salt, for garnish (optional)
Preparation
Make the crust: Heat oven to 350 degrees. Using a food processor or your hands, pulse or crush the crackers finely. (Stop before all the crackers turn to dust; it’s O.K. if you have some little pieces.) Add sugar, then butter.
Pulse to combine or work the butter in with your hands until the crumbs hold together like dough. Press into and up the sides of a 9-inch pie pan. Freeze for 15 minutes, then bake for 12 to 15 minutes or until the crust gets a little color.
Make the filling: While the crust is cooling (it doesn't need to be cold), in a medium bowl, whisk egg yolks into condensed milk, then whisk in the lemon or lime juice (or both), and salt, making sure to combine them completely.
Pour into the shell, and bake for 14 to 16 minutes until the filling has set. Refrigerate until completely cold, 4 hours up to overnight. Serve with fresh whipped cream, lemon or lime zest and a sprinkling of flaky sea salt, if desired.
BEST PECAN PIE
My step-dad loved pecan pies, so I'm sure he would've loved this one. It's from Linda Larsen, a contributor at The Spruce Eats. She wrote, "This recipe makes a perfect pecan pie. By that, we mean a balanced sweet flavor, lots of toasted pecans, and the pie slices beautifully into wedges, looking just like pictures of pecan pie in a cookbook. Using a 9-inch pie shell, prepare to bake the crust and construct the sweet and delicious filling that makes these pies so popular and well loved. The method to make the pecan pie filling for this recipe is a bit unusual and offbeat, but it's not difficult to make.
"Pecan pies are traditionally enjoyed on the holidays or why not whip one up for a special occasion. Top with whipped cream or vanilla ice cream for an irresistible dessert."
Prep Time: 25 minutes; Cook Time: 55 minutes; Total Time: 80 minutes; Servings: 6 to 8 servings
To view this online, go to https://www.thespruceeats.com/best-pecan-pie-483200.
Ingredients
1 (9-inch) pie shell
1/3 cup butter
1 cup brown sugar (packed)
1/4 cup sugar
1/4 teaspoon salt
3 eggs
1/2 cup light corn syrup
1 tablespoon vanilla
1-1/2 cups pecans (coarsely chopped)
Garnish: 1 cup large pecan halves
Directions
Preheat the oven to 400 F. Place the unbaked pie crust in the freezer until ready to bake. Then line pie crust with aluminum foil and pie weights or dried beans. Bake pie shell until set, about 5 to 6 minutes.
Remove the foil and weights and bake 2 to 3 minutes longer until crust is just beginning to brown on the edges.
As soon as the pie shell comes out of the oven, decrease the oven temperature to 300 F.
Meanwhile, melt butter in a medium saucepan. Remove from heat; mix in sugars and salt with a wire whisk until combined. Beat in eggs, one at a time, then beat in corn syrup and vanilla.
Place the saucepan over very low heat. Cook and stir constantly with a wire whisk until the mixture is very warm and thickened, about 6 to 7 minutes. You have to stir constantly with a whisk so the mixture cooks evenly and the eggs don't scramble on the bottom of the pan. Remove from heat and strain into a large bowl using a medium-mesh strainer. (This is important to remove any cooked egg.) Then, stir in the chopped pecans.
Pour the hot pecan mixture into the hot pie crust. Place large pecan halves on top of the filling in a decorative pattern.
Bake the pie until the center feels set but soft when touched with your finger, and moves slightly when the pie is gently jiggled, about 40 to 55 minutes. You may need to cover the edges of the crust with foil to prevent over-browning or cover the top of the pie with foil so it doesn't get too brown.
Transfer pie to a wire rack and let cool completely for at least 5 hours. It's best eaten within 12 to 14 hours.
STRAWBERRY SLAB PIE
This is from Nicole Taylor in The New York Times cooking enewsletter. For this recipe, Nicole wrote, "On Juneteenth, which celebrates the abolition of slavery in the United States, the picnic table overflows with summertime pies and red foods, a symbol of perseverance. That makes this festive strawberry slab pie ideal for Juneteenth, though it’d be welcome anytime in berry season. The rectangular pie is made in a quarter sheet pan; if you don't have one, use a comparably sized casserole dish. Cracked black pepper in the crust and fresh ginger in the filling add a bit of spice. This isn't an especially sugary dessert, so if you want something sweeter, top it with vanilla ice cream."
Total Time: 4 hours, plus 2 hours' cooling; Yield: 12 to 16 servings
This recipe was featured in "Hot Links and Red Drinks: The Rich Food Tradition of Juneteenth," and can be viewed online at https://cooking.nytimes.com/recipes/1018797-strawberry-slab-pie.
Ingredients
For the Crust
2-1/2 cups plus 2 tablespoons all-purpose flour, plus more for rolling out dough
1 tablespoon plus 2 teaspoons granulated sugar
1 teaspoon coarse kosher salt
1 teaspoon cracked black pepper
1 cup cold unsalted butter (2 sticks), cut into 1/2-inch cubes, plus more for buttering the pan
3/4 cup ice water
2 tablespoons buttermilk
For the Filling
3 pounds fresh strawberries, small berries cut in half and larger berries cut in quarters (see note)
3 to 4 tablespoons loosely packed dark brown sugar, depending on how sweet your berries are
1 tablespoon cornstarch
1/2 teaspoon grapefruit zest
1-1/2 teaspoons grapefruit juice
1/2 teaspoon grated fresh ginger
1/4 teaspoon vanilla extract
1/8 teaspoon coarse kosher salt
Preparation
Make the crust: In a large mixing bowl, combine flour, 2 teaspoons granulated sugar, the salt and the pepper. Using a pastry blender, cut butter into flour until the largest pieces of butter are the size of lentils.
Sprinkle ice water over dough a tablespoon at a time, stirring and scooping the dough with your hands as you go to incorporate the water, until the dough just begins to adhere and you can gather it into an imperfect ball. (You may not need all the water.) Transfer dough to a piece of plastic wrap and press into a disk. Wrap tightly and place in the fridge for 30 minutes.
Lightly butter a quarter sheet pan with a 1-inch rim, including the top edge of the rim, and set aside. (Quarter sheet pans are usually 8 by 11 inches or 9 by 12 inches, depending on the manufacturer.)
Lightly flour a large work surface, a rolling pin and the dough. Roll the chilled dough into an 1/8-inch-thick rectangle. From that, cut a rectangle three inches bigger than the dimensions of your pan on each side (i.e., an 11-by-14-inch rectangle for an 8-by-11-inch pan, or a 12-by-15-inch rectangle for a 9-by-12-inch pan). Reserve the extra dough.
Gently press the dough rectangle into the quarter sheet pan, trimming excess dough at the edges. The dough should go all the way up and over the top edge of the pan, if possible. Transfer pan to refrigerator and chill for 1 hour.
Meanwhile, line another baking sheet with parchment paper. Roll out reserved dough to 1/4- to 1/8-inch thickness. Using 1- and 2-inch biscuit cutters, cut out about 30 circles of different sizes (or use all one size if you prefer), rerolling dough as necessary. Transfer circles to parchment-lined baking sheet and refrigerate.
Make the filling: Combine all ingredients in a large bowl and stir well. Set aside for about an hour, while crust chills.
Heat oven to 375 degrees. When oven is hot, paint some of the buttermilk on the edges of the pie crust. Transfer berry mixture to crust, patting the berries down into a roughly even layer. Place pan on a larger baking sheet to catch any drips. Bake for 30 minutes.
Paint buttermilk over reserved pastry circles and sprinkle with remaining tablespoon granulated sugar. Place circles all over the bubbling berries. Continue baking pie until crust is golden brown and filling is bubbling, an additional 50 to 60 minutes.
Run a small knife around the edge of the pie while it's warm. Transfer the pie in its quarter sheet pan to a wire rack. Let cool for at least 2 hours before cutting and serving from the pan.
Tip
Use smaller, fresh farm strawberries rather than conventional supermarket berries, if possible. The farm berries release less juice, which makes for a less runny filling.
NO-BAKE OREO PIE
This yumminess is from Nicole Hopper on the Southern Living site. This recipe begins, "No-bake Oreo pie recipe is an absolute dream for cookies and cream lovers—rich, decadent, and intense. Plus, it’s super easy to make using just seven readily available ingredients. The crust holds up well despite not being baked, and the filling is creamy, light, and packed with bits of cookies for an irresistible texture."
Active Time: 25 minutes; Total Time: 6 hours 40 minutes; Servings: 10
To view this online, as well as to read everything Nicole has written about this (quite a few notes), go to https://www.southernliving.com/no-bake-oreo-pie-7505842.
Ingredients
Crust
24 cream-filled chocolate sandwich cookies (about 10 oz.) (such as Oreos) (from 1 [25 1/2-oz.) pkg.)
4 Tbsp. unsalted butter, melted
1/8 tsp. kosher salt
Filling
1 cup heavy whipping cream
1 (8-oz.) pkg. cream cheese, very softened
1 cup (about 4 oz.) powdered sugar
1 tsp. vanilla extract
15 cream-filled chocolate sandwich cookies (such as Oreos) (from 1 [25 1/2-oz.) pkg.), coarsely crushed (about 2 cups)
Topping
3/4 cup heavy whipping cream
2 Tbsp. powdered sugar
Additional ingredient
2 cream-filled chocolate sandwich cookies (such as Oreos) (from 1 [25 1/2-oz.] pkg.), finely crushed
Directions
Turn cookies into crumbs:
Process cookies in a food processor until crushed into very fine crumbs, about 45 seconds.
Add butter and salt:
With food processor running, add melted butter and salt; process until well combined, about 10 seconds.
Make Crust:
Transfer mixture to an ungreased 9-inch pie plate; press crumbs evenly up sides and into bottom of pie plate. Transfer, uncovered, to freezer; freeze until Crust is hardened, about 15 minutes.
Make whipped cream:
Beat cream in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes.
Make Filling:
Beat cream cheese, sugar, and vanilla in a separate large bowl with an electric mixer on high speed until very smooth and creamy, about 45 seconds.
Add whipped cream and cookies:
Carefully fold whipped cream into cream cheese mixture in 3 additions, folding until mixture is homogeneous and well combined.
Fold in coarsely crushed cookies until evenly distributed.
Transfer Filling to chilled Crust:
Smooth filling into an even layer using a small offset spatula. Cover loosely with plastic wrap, and chill in refrigerator until Filling is completely firm, at least 6 hours or up to 24 hours.
Prepare the Topping:
Beat cream and sugar in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Transfer Topping to a piping bag.
Decorate pie:
Decorate pie as desired with Topping. Sprinkle pie with finely crushed cookies, and serve immediately.
FROZEN LEMONADE PIE
This is from Alana Al-Halani, an Associate Food Editor at Southern Living. The recipe starts off, "Our frozen lemonade pie is a frosty, refreshing treat that requires only 30 minutes of hands-on time."
The preliminary chit-chat goes on, "Next time you're perusing the frozen aisles, make sure to pick up a can of frozen lemonade so you can make this refreshing frozen lemonade pie. While frozen lemonade concentrate might not make the best tasting lemonade, it is a great shortcut for making a tasty frozen treat.
"There's no need to squeeze a bunch of lemons. Simply combine the concentrate with cream cheese, sweetened condensed milk, and soft whipped cream for a luscious and bright pie filling, poured into a no-bake crust that comes together in minutes. It's the perfect effortless pie for hot summers in the South."
Active Time: 30 minutes; Total Time: 4 hours 30 minutes; Serves: 8
To view this online, as well as all the tips afterward, go to https://www.southernliving.com/frozen-lemonade-pie-8640850.
Ingredients
2 cups graham cracker crumbs (from about 15 graham cracker sheets)
1/2 cup butter, melted
1/3 cup packed light brown sugar
1 (8-oz.) pkg. cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) can frozen lemonade concentrate (such as Minute Maid), thawed
1 Tbsp. grated lemon zest (from 2 large lemons), plus more for garnish
1/4 tsp. kosher salt
1-1/2 cups heavy whipping cream, divided
2 Tbsp. powdered sugar
Directions
Coat a 9-inch deep-dish pie plate with cooking spray. Stir together graham cracker crumbs, melted butter, and brown sugar in a medium bowl. Press mixture into bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes.
Meanwhile, beat cream cheese in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 minute, stopping to scrape down sides of bowl as needed.
Add condensed milk, and beat on medium speed until smooth, about 1 minute. Add lemonade concentrate, lemon zest, and salt; beat on low speed until incorporated, about 1 minute. Set aside.
Beat 1/2 cup of the heavy cream in a medium bowl with electric mixer on medium speed until medium peaks form, about 2 minutes. Gently fold whipped cream into cream cheese mixture.
Spoon mixture into prepared crust, spreading evenly. Freeze, uncovered, until firm, about 4 hours or up to 12 hours. Remove from freezer about 10 minutes before serving.
Beat powdered sugar and remaining 1 cup heavy cream in a medium bowl with electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Top pie with whipped cream; garnish with additional lemon zest. Serve immediately. Store leftovers, covered, in freezer up to 1 week.
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, which will be pulled off and/or drastically improved after the June 1, 2024.)
Note: The pie can be made with either one crust (second photo) or two (top photo). The recipe originally calls for one crust, though.
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.
ATLANTIC BEACH PIE
This is from Bill Smith and adapted by Margaux Laskey in The New York Times cooking enewsletter. For this recipe, Margaux wrote, "Like a dreamy mash-up between a key lime and lemon meringue pie, this surprisingly fast and easy dessert is adapted from Bill Smith, who retired in 2019 after 25 years as the chef at Crook’s Corner, a Chapel Hill, N.C. restaurant that closed in June 2021. He was inspired by the lemon pies he ate at seafood restaurants in Atlantic Beach, N.C., while vacationing there as a child. While a food processor makes quick work of the saltine cracker crust, you don’t really need any special equipment — you can just as easily make it with your hands. Top it with whipped cream just before serving, and if you’re feeling flush, sprinkle it with flaky sea salt as they did at Crook's Corner, and citrus zest as we do: a lazy summer’s day in pie form."
Total Time: 55 minutes, plus 4 hours' chilling; Yield: One 9-inch pie
This was featured in "A Pie to Cut Through Summer’s Heat," and can be viewed online at https://cooking.nytimes.com/recipes/1019424-atlantic-beach-pie.
While you're at it, you might want to check out Melissa Clark's guide, "How to Make a Pie Crust."
Finally, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Good recipes, guides, and more.
Ingredients
For the Crust
1-1/2 sleeves saltine (with salt) crackers (about 60 crackers)
3 tablespoons granulated sugar
1/2 cup unsalted butter (1 stick), at room temperature
For the Filling
4 egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup lemon or lime juice, or a mix of the two
Pinch of kosher salt
Fresh whipped cream, lemon or lime zest and flaky sea salt, for garnish (optional)
Preparation
Make the crust: Heat oven to 350 degrees. Using a food processor or your hands, pulse or crush the crackers finely. (Stop before all the crackers turn to dust; it’s O.K. if you have some little pieces.) Add sugar, then butter.
Pulse to combine or work the butter in with your hands until the crumbs hold together like dough. Press into and up the sides of a 9-inch pie pan. Freeze for 15 minutes, then bake for 12 to 15 minutes or until the crust gets a little color.
Make the filling: While the crust is cooling (it doesn't need to be cold), in a medium bowl, whisk egg yolks into condensed milk, then whisk in the lemon or lime juice (or both), and salt, making sure to combine them completely.
Pour into the shell, and bake for 14 to 16 minutes until the filling has set. Refrigerate until completely cold, 4 hours up to overnight. Serve with fresh whipped cream, lemon or lime zest and a sprinkling of flaky sea salt, if desired.
BEST PECAN PIE
My step-dad loved pecan pies, so I'm sure he would've loved this one. It's from Linda Larsen, a contributor at The Spruce Eats. She wrote, "This recipe makes a perfect pecan pie. By that, we mean a balanced sweet flavor, lots of toasted pecans, and the pie slices beautifully into wedges, looking just like pictures of pecan pie in a cookbook. Using a 9-inch pie shell, prepare to bake the crust and construct the sweet and delicious filling that makes these pies so popular and well loved. The method to make the pecan pie filling for this recipe is a bit unusual and offbeat, but it's not difficult to make.
"Pecan pies are traditionally enjoyed on the holidays or why not whip one up for a special occasion. Top with whipped cream or vanilla ice cream for an irresistible dessert."
Prep Time: 25 minutes; Cook Time: 55 minutes; Total Time: 80 minutes; Servings: 6 to 8 servings
To view this online, go to https://www.thespruceeats.com/best-pecan-pie-483200.
Ingredients
1 (9-inch) pie shell
1/3 cup butter
1 cup brown sugar (packed)
1/4 cup sugar
1/4 teaspoon salt
3 eggs
1/2 cup light corn syrup
1 tablespoon vanilla
1-1/2 cups pecans (coarsely chopped)
Garnish: 1 cup large pecan halves
Directions
Preheat the oven to 400 F. Place the unbaked pie crust in the freezer until ready to bake. Then line pie crust with aluminum foil and pie weights or dried beans. Bake pie shell until set, about 5 to 6 minutes.
Remove the foil and weights and bake 2 to 3 minutes longer until crust is just beginning to brown on the edges.
As soon as the pie shell comes out of the oven, decrease the oven temperature to 300 F.
Meanwhile, melt butter in a medium saucepan. Remove from heat; mix in sugars and salt with a wire whisk until combined. Beat in eggs, one at a time, then beat in corn syrup and vanilla.
Place the saucepan over very low heat. Cook and stir constantly with a wire whisk until the mixture is very warm and thickened, about 6 to 7 minutes. You have to stir constantly with a whisk so the mixture cooks evenly and the eggs don't scramble on the bottom of the pan. Remove from heat and strain into a large bowl using a medium-mesh strainer. (This is important to remove any cooked egg.) Then, stir in the chopped pecans.
Pour the hot pecan mixture into the hot pie crust. Place large pecan halves on top of the filling in a decorative pattern.
Bake the pie until the center feels set but soft when touched with your finger, and moves slightly when the pie is gently jiggled, about 40 to 55 minutes. You may need to cover the edges of the crust with foil to prevent over-browning or cover the top of the pie with foil so it doesn't get too brown.
Transfer pie to a wire rack and let cool completely for at least 5 hours. It's best eaten within 12 to 14 hours.
STRAWBERRY SLAB PIE
This is from Nicole Taylor in The New York Times cooking enewsletter. For this recipe, Nicole wrote, "On Juneteenth, which celebrates the abolition of slavery in the United States, the picnic table overflows with summertime pies and red foods, a symbol of perseverance. That makes this festive strawberry slab pie ideal for Juneteenth, though it’d be welcome anytime in berry season. The rectangular pie is made in a quarter sheet pan; if you don't have one, use a comparably sized casserole dish. Cracked black pepper in the crust and fresh ginger in the filling add a bit of spice. This isn't an especially sugary dessert, so if you want something sweeter, top it with vanilla ice cream."
Total Time: 4 hours, plus 2 hours' cooling; Yield: 12 to 16 servings
This recipe was featured in "Hot Links and Red Drinks: The Rich Food Tradition of Juneteenth," and can be viewed online at https://cooking.nytimes.com/recipes/1018797-strawberry-slab-pie.
Ingredients
For the Crust
2-1/2 cups plus 2 tablespoons all-purpose flour, plus more for rolling out dough
1 tablespoon plus 2 teaspoons granulated sugar
1 teaspoon coarse kosher salt
1 teaspoon cracked black pepper
1 cup cold unsalted butter (2 sticks), cut into 1/2-inch cubes, plus more for buttering the pan
3/4 cup ice water
2 tablespoons buttermilk
For the Filling
3 pounds fresh strawberries, small berries cut in half and larger berries cut in quarters (see note)
3 to 4 tablespoons loosely packed dark brown sugar, depending on how sweet your berries are
1 tablespoon cornstarch
1/2 teaspoon grapefruit zest
1-1/2 teaspoons grapefruit juice
1/2 teaspoon grated fresh ginger
1/4 teaspoon vanilla extract
1/8 teaspoon coarse kosher salt
Preparation
Make the crust: In a large mixing bowl, combine flour, 2 teaspoons granulated sugar, the salt and the pepper. Using a pastry blender, cut butter into flour until the largest pieces of butter are the size of lentils.
Sprinkle ice water over dough a tablespoon at a time, stirring and scooping the dough with your hands as you go to incorporate the water, until the dough just begins to adhere and you can gather it into an imperfect ball. (You may not need all the water.) Transfer dough to a piece of plastic wrap and press into a disk. Wrap tightly and place in the fridge for 30 minutes.
Lightly butter a quarter sheet pan with a 1-inch rim, including the top edge of the rim, and set aside. (Quarter sheet pans are usually 8 by 11 inches or 9 by 12 inches, depending on the manufacturer.)
Lightly flour a large work surface, a rolling pin and the dough. Roll the chilled dough into an 1/8-inch-thick rectangle. From that, cut a rectangle three inches bigger than the dimensions of your pan on each side (i.e., an 11-by-14-inch rectangle for an 8-by-11-inch pan, or a 12-by-15-inch rectangle for a 9-by-12-inch pan). Reserve the extra dough.
Gently press the dough rectangle into the quarter sheet pan, trimming excess dough at the edges. The dough should go all the way up and over the top edge of the pan, if possible. Transfer pan to refrigerator and chill for 1 hour.
Meanwhile, line another baking sheet with parchment paper. Roll out reserved dough to 1/4- to 1/8-inch thickness. Using 1- and 2-inch biscuit cutters, cut out about 30 circles of different sizes (or use all one size if you prefer), rerolling dough as necessary. Transfer circles to parchment-lined baking sheet and refrigerate.
Make the filling: Combine all ingredients in a large bowl and stir well. Set aside for about an hour, while crust chills.
Heat oven to 375 degrees. When oven is hot, paint some of the buttermilk on the edges of the pie crust. Transfer berry mixture to crust, patting the berries down into a roughly even layer. Place pan on a larger baking sheet to catch any drips. Bake for 30 minutes.
Paint buttermilk over reserved pastry circles and sprinkle with remaining tablespoon granulated sugar. Place circles all over the bubbling berries. Continue baking pie until crust is golden brown and filling is bubbling, an additional 50 to 60 minutes.
Run a small knife around the edge of the pie while it's warm. Transfer the pie in its quarter sheet pan to a wire rack. Let cool for at least 2 hours before cutting and serving from the pan.
Tip
Use smaller, fresh farm strawberries rather than conventional supermarket berries, if possible. The farm berries release less juice, which makes for a less runny filling.
NO-BAKE OREO PIE
This yumminess is from Nicole Hopper on the Southern Living site. This recipe begins, "No-bake Oreo pie recipe is an absolute dream for cookies and cream lovers—rich, decadent, and intense. Plus, it’s super easy to make using just seven readily available ingredients. The crust holds up well despite not being baked, and the filling is creamy, light, and packed with bits of cookies for an irresistible texture."
Active Time: 25 minutes; Total Time: 6 hours 40 minutes; Servings: 10
To view this online, as well as to read everything Nicole has written about this (quite a few notes), go to https://www.southernliving.com/no-bake-oreo-pie-7505842.
Ingredients
Crust
24 cream-filled chocolate sandwich cookies (about 10 oz.) (such as Oreos) (from 1 [25 1/2-oz.) pkg.)
4 Tbsp. unsalted butter, melted
1/8 tsp. kosher salt
Filling
1 cup heavy whipping cream
1 (8-oz.) pkg. cream cheese, very softened
1 cup (about 4 oz.) powdered sugar
1 tsp. vanilla extract
15 cream-filled chocolate sandwich cookies (such as Oreos) (from 1 [25 1/2-oz.) pkg.), coarsely crushed (about 2 cups)
Topping
3/4 cup heavy whipping cream
2 Tbsp. powdered sugar
Additional ingredient
2 cream-filled chocolate sandwich cookies (such as Oreos) (from 1 [25 1/2-oz.] pkg.), finely crushed
Directions
Turn cookies into crumbs:
Process cookies in a food processor until crushed into very fine crumbs, about 45 seconds.
Add butter and salt:
With food processor running, add melted butter and salt; process until well combined, about 10 seconds.
Make Crust:
Transfer mixture to an ungreased 9-inch pie plate; press crumbs evenly up sides and into bottom of pie plate. Transfer, uncovered, to freezer; freeze until Crust is hardened, about 15 minutes.
Make whipped cream:
Beat cream in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes.
Make Filling:
Beat cream cheese, sugar, and vanilla in a separate large bowl with an electric mixer on high speed until very smooth and creamy, about 45 seconds.
Add whipped cream and cookies:
Carefully fold whipped cream into cream cheese mixture in 3 additions, folding until mixture is homogeneous and well combined.
Fold in coarsely crushed cookies until evenly distributed.
Transfer Filling to chilled Crust:
Smooth filling into an even layer using a small offset spatula. Cover loosely with plastic wrap, and chill in refrigerator until Filling is completely firm, at least 6 hours or up to 24 hours.
Prepare the Topping:
Beat cream and sugar in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Transfer Topping to a piping bag.
Decorate pie:
Decorate pie as desired with Topping. Sprinkle pie with finely crushed cookies, and serve immediately.
Comments
Post a Comment