Pies
If you love Pies as much as I do, today's post is sure to please. Check out the Decadent Peanut Butter Pudding Pie, the Cranberry-Lime Pie, and the rest of today's yumminess. Enjoy!
BUTTERSCOTCH BANANA CREAM PIE
This recipe is from Vaughn Vreeland in The New York Times cooking enewsletter. For this recipe, Vaughn wrote, "This is grown-up banana pudding in pie form. One bite, and you may never want banana pudding any other way. Salted butterscotch pudding pairs with ripe, sweet bananas for a balanced (and slightly boozy, if using rum) filling. A crunchy pistachio and vanilla wafer crust nestles the thick custard, while a not-too-sweet crème fraîche topping lightens the whole thing. Be sure to slice and serve this pie directly from the refrigerator — if it doesn’t stay cold, it may be messy. (Watch me make my Thanksgiving pies on YouTube.)
Prep Time: 20 minutes; Cook Time: 1 hour 15 minutes, plus 5 hours'cooling and chilling; Total Time: 1 hour 35 minutes, plus 5 hours'cooling and chilling; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026222-butterscotch-banana-cream-pie. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Crust
1-1/2 cups vanilla wafer crumbs (from about 50 wafers)
1/4 cup granulated sugar
6 tablespoons melted butter
1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt
1/4 cup shelled unsalted pistachios, very finely chopped
For the Banana Pudding
4 large egg yolks
3 tablespoons cornstarch
3/4 packed cup dark brown sugar
1 cup heavy cream
1 cup whole milk
2 tablespoons unsalted butter, at room temperature
1 tablespoon dark rum or vanilla extract
1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt, or more to taste
3 to 4 ripe medium bananas, cut into 1/4-inch-thick slices
For the Whipped Cream
1/4 cup crème fraîche or sour cream
1 cup cold heavy cream
2 tablespoons powdered sugar
2 teaspoons rum or vanilla extract
1/4 cup shelled unsalted pistachios, finely chopped, for garnishing
Preparation
Make the crust: In a medium bowl, mix together the wafer crumbs, granulated sugar, butter, salt and pistachios. Pour the crust mixture into a 9-inch pie plate and use the bottom of a lowball glass or measuring cup to press evenly along the bottom and sides. Freeze for 10 minutes. Meanwhile, heat oven to 350 degrees.
Bake the crust for 15 minutes, until it begins to turn a slightly deeper golden brown. Cool completely.
Make the pudding: In a small bowl, whisk together the egg yolks and cornstarch until thickened. Set aside close to the stove. In a heavy saucepan, heat the brown sugar and 2 tablespoons of water over medium until the sugar dissolves, stirring occasionally. Bring to a boil and continue to cook for 4 to 6 minutes, until the bubbling slows. (It should reach about 240 degrees on an instant-read thermometer; be careful not to burn it). Turn off the heat, and add the cream and milk carefully as they will bubble vigorously at first. Whisk thoroughly. You may have some bits of undissolved sugar, but they will continue to melt.
Return to medium heat and cook the cream mixture until it begins to simmer, an additional 3 to 5 minutes. Carefully and slowly pour about 1/4 cup of the hot cream into the yolk mixture, whisking constantly. Pour the yolk mixture into the saucepan while whisking, then continue to cook, whisking continuously, until large bubbles form on the surface. Remove from the heat, then whisk in the butter, rum and salt. Taste the pudding and stir in more salt if you’d like.
Layer half of the banana slices over the bottom of the cooled crust. Pour the warm pudding over the bananas and smooth out the top. Place the remaining bananas on top, cover loosely with plastic wrap so a skin doesn’t form and let cool at room temperature for about 30 minutes. Chill the pie completely, for at least 4 hours or overnight.
Make the whipped cream: Use a hand mixer and a large bowl or a stand mixer fitted with a whisk attachment to beat the crème fraîche and heavy cream on high speed until medium-stiff peaks form, 2 to 3 minutes. Add the powdered sugar and rum and beat until just incorporated. Dollop the whipped cream on top of the chilled pie, top with chopped pistachios and slice and serve immediately. The pie will keep, refrigerated, for up to 4 days.
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: The pie can be made with either one crust (lower photo) or two (top photo). My dad's original recipe was with one crust, but either way is great. If you make it with two crusts, place foil over the top for the first 10 - 15 minutes, then remove.
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.
CRANBERRY-LIME PIE
This is from Ann Redding & Matt Danzer from the November 2016 issue of Bon Appetit. The recipe begins, "The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius." Makes 8 servings.
To view this online, go to https://www.bonappetit.com/recipe/cranberry-lime-pie.
Ingredients
Crust
4 ounces gingersnap cookies (about 16 if using Nabisco)
1 cup pecans
4 tablespoons unsalted butter, melted
3 tablespoons light brown sugar
Filling and Assembly
1 12-ounce package fresh (or frozen, thawed) cranberries, plus 4 ounces (about 1-1/4 cups) for serving
2-1/2 cups granulated sugar, divided
3 large eggs
2 large egg yolks
1 teaspoon finely grated lemon zest
2 teaspoons finely grated lime zest, divided
1/2 cup fresh lime juice
Pinch of kosher salt
3/4 cup (1-1/2 sticks) unsalted butter, room temperature, cut into pieces
Whipped cream (for serving)
Preparation
Crust
Preheat oven to 350°. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10–15 minutes. If crust slides down sides, gently press back up. Let cool.
Do Ahead: Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.
Filling and Assembly
Bring 12 oz. cranberries, 1 cup granulated sugar, and 1/4 cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. Let cool. Purée in a blender until very smooth.
Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, 1/2 cup sugar, and 1 tsp. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8–10 minutes. Let cool until just warm.
Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes. Scrape into crust and chill until firm, about 2 hours.
Bring 1/2 cup granulated sugar and 1/2 cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barely starting to soften, about 1 minute. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20–30 minutes.
Toss remaining 1/2 cup granulated sugar and 1 tsp. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.
Do Ahead: Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature 2 hours before serving.
DECADENT PEANUT BUTTER PUDDING PIE
This is from Everyday Diabetic Recipes, and begins, "You don't have to ignore your sweet tooth when it's telling you to eat something rich and creamy. Our Decadent Peanut Butter Pudding Pie uses lighter ingredients, but has so much flavor you'd never even know!"
Chill Time: 4 hours; Serves: 10; Serving Size: 1 slice
To view this online, go to https://www.everydaydiabeticrecipes.com/Pie/Decadent-Peanut-Butter-Pudding-Pie.
Ingredients
1-1/2 cup fat-free (skim) milk
1 (4-serving) package sugar-free instant vanilla pudding mix
1/3 cup reduced-fat peanut butter
1/2 teaspoon vanilla extract
1-1/2 cup frozen fat-free whipped topping, thawed and divided
1 (1.5-ounce) package peanut butter cups, chopped
1 (9-inch) reduced-fat graham cracker pie crust
Directions
In a large bowl, using a wire whisk, combine milk and pudding until thickened. Whisk in peanut butter, vanilla, and 1 cup whipped topping. Stir in peanut butter cups.
Pour mixture into pie crust then spread remaining 1/2 cup whipped topping over pie. Cover and chill at least 4 hours before serving.
Notes
Instead of using store-bought graham cracker crust, you can make your own diabetes-friendly Graham Cracker Crust!
4-INGREDIENT SMORES PIE
This is from the Food Network, and begins, "This gooey and chocolaty pie tastes just like the campfire treat."
Active Time: 10 minutes; Total Time: 6 hours 25 minutes (includes chilling times); Yield: 8 servings; Level: Easy
To view this online, click here.
Ingredients
14 ounces milk chocolate chips
3/4 cup heavy cream
One 9-inch prepared graham cracker crust
15 marshmallows
Directions
Combine the chocolate chips and cream in a large microwave-safe bowl and heat for 2 1/2 minutes. Stir until completely smooth (the chocolate may appear separated at first, but just keep stirring). Pour into the prepared pie crust, loosely cover with plastic wrap and refrigerate until set, about 4 hours or up to overnight.
Preheat the broiler.
Use kitchen shears to cut each marshmallow in half, on a bias, from one corner to the opposite corner. Arrange the marshmallow halves, cut-side down, on top of the chilled pie. Broil until golden, watching closely and rotating the pan as needed, about 1 minute. Let the pie cool completely, then cover loosely with plastic wrap and return to the fridge until the ganache sets again, 1 to 2 hours.
DELAWARE CREAM CHEESE-PINEAPPLE PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1/3 c Sugar
1 tb Cornstarch
8 oz Crushed pineapple w juice
8 oz Cream cheese; softened
1/2 c Sugar
1 t Salt
2 Eggs
1/2 c Milk
1/2 t Vanilla
1 9" unbaked pie shell
1/4 c Pecans; chopped
Directions
Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.
Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry – it bakes out.)
Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.
Bake at 400 degrees for 50 minutes. Cool.
BUTTERSCOTCH BANANA CREAM PIE
This recipe is from Vaughn Vreeland in The New York Times cooking enewsletter. For this recipe, Vaughn wrote, "This is grown-up banana pudding in pie form. One bite, and you may never want banana pudding any other way. Salted butterscotch pudding pairs with ripe, sweet bananas for a balanced (and slightly boozy, if using rum) filling. A crunchy pistachio and vanilla wafer crust nestles the thick custard, while a not-too-sweet crème fraîche topping lightens the whole thing. Be sure to slice and serve this pie directly from the refrigerator — if it doesn’t stay cold, it may be messy. (Watch me make my Thanksgiving pies on YouTube.)
Prep Time: 20 minutes; Cook Time: 1 hour 15 minutes, plus 5 hours'cooling and chilling; Total Time: 1 hour 35 minutes, plus 5 hours'cooling and chilling; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026222-butterscotch-banana-cream-pie. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Crust
1-1/2 cups vanilla wafer crumbs (from about 50 wafers)
1/4 cup granulated sugar
6 tablespoons melted butter
1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt
1/4 cup shelled unsalted pistachios, very finely chopped
For the Banana Pudding
4 large egg yolks
3 tablespoons cornstarch
3/4 packed cup dark brown sugar
1 cup heavy cream
1 cup whole milk
2 tablespoons unsalted butter, at room temperature
1 tablespoon dark rum or vanilla extract
1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt, or more to taste
3 to 4 ripe medium bananas, cut into 1/4-inch-thick slices
For the Whipped Cream
1/4 cup crème fraîche or sour cream
1 cup cold heavy cream
2 tablespoons powdered sugar
2 teaspoons rum or vanilla extract
1/4 cup shelled unsalted pistachios, finely chopped, for garnishing
Preparation
Make the crust: In a medium bowl, mix together the wafer crumbs, granulated sugar, butter, salt and pistachios. Pour the crust mixture into a 9-inch pie plate and use the bottom of a lowball glass or measuring cup to press evenly along the bottom and sides. Freeze for 10 minutes. Meanwhile, heat oven to 350 degrees.
Bake the crust for 15 minutes, until it begins to turn a slightly deeper golden brown. Cool completely.
Make the pudding: In a small bowl, whisk together the egg yolks and cornstarch until thickened. Set aside close to the stove. In a heavy saucepan, heat the brown sugar and 2 tablespoons of water over medium until the sugar dissolves, stirring occasionally. Bring to a boil and continue to cook for 4 to 6 minutes, until the bubbling slows. (It should reach about 240 degrees on an instant-read thermometer; be careful not to burn it). Turn off the heat, and add the cream and milk carefully as they will bubble vigorously at first. Whisk thoroughly. You may have some bits of undissolved sugar, but they will continue to melt.
Return to medium heat and cook the cream mixture until it begins to simmer, an additional 3 to 5 minutes. Carefully and slowly pour about 1/4 cup of the hot cream into the yolk mixture, whisking constantly. Pour the yolk mixture into the saucepan while whisking, then continue to cook, whisking continuously, until large bubbles form on the surface. Remove from the heat, then whisk in the butter, rum and salt. Taste the pudding and stir in more salt if you’d like.
Layer half of the banana slices over the bottom of the cooled crust. Pour the warm pudding over the bananas and smooth out the top. Place the remaining bananas on top, cover loosely with plastic wrap so a skin doesn’t form and let cool at room temperature for about 30 minutes. Chill the pie completely, for at least 4 hours or overnight.
Make the whipped cream: Use a hand mixer and a large bowl or a stand mixer fitted with a whisk attachment to beat the crème fraîche and heavy cream on high speed until medium-stiff peaks form, 2 to 3 minutes. Add the powdered sugar and rum and beat until just incorporated. Dollop the whipped cream on top of the chilled pie, top with chopped pistachios and slice and serve immediately. The pie will keep, refrigerated, for up to 4 days.
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: The pie can be made with either one crust (lower photo) or two (top photo). My dad's original recipe was with one crust, but either way is great. If you make it with two crusts, place foil over the top for the first 10 - 15 minutes, then remove.
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.
CRANBERRY-LIME PIE
This is from Ann Redding & Matt Danzer from the November 2016 issue of Bon Appetit. The recipe begins, "The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius." Makes 8 servings.
To view this online, go to https://www.bonappetit.com/recipe/cranberry-lime-pie.
Ingredients
Crust
4 ounces gingersnap cookies (about 16 if using Nabisco)
1 cup pecans
4 tablespoons unsalted butter, melted
3 tablespoons light brown sugar
Filling and Assembly
1 12-ounce package fresh (or frozen, thawed) cranberries, plus 4 ounces (about 1-1/4 cups) for serving
2-1/2 cups granulated sugar, divided
3 large eggs
2 large egg yolks
1 teaspoon finely grated lemon zest
2 teaspoons finely grated lime zest, divided
1/2 cup fresh lime juice
Pinch of kosher salt
3/4 cup (1-1/2 sticks) unsalted butter, room temperature, cut into pieces
Whipped cream (for serving)
Preparation
Crust
Preheat oven to 350°. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10–15 minutes. If crust slides down sides, gently press back up. Let cool.
Do Ahead: Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.
Filling and Assembly
Bring 12 oz. cranberries, 1 cup granulated sugar, and 1/4 cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. Let cool. Purée in a blender until very smooth.
Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, 1/2 cup sugar, and 1 tsp. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8–10 minutes. Let cool until just warm.
Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes. Scrape into crust and chill until firm, about 2 hours.
Bring 1/2 cup granulated sugar and 1/2 cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barely starting to soften, about 1 minute. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20–30 minutes.
Toss remaining 1/2 cup granulated sugar and 1 tsp. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.
Do Ahead: Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature 2 hours before serving.
DECADENT PEANUT BUTTER PUDDING PIE
This is from Everyday Diabetic Recipes, and begins, "You don't have to ignore your sweet tooth when it's telling you to eat something rich and creamy. Our Decadent Peanut Butter Pudding Pie uses lighter ingredients, but has so much flavor you'd never even know!"
Chill Time: 4 hours; Serves: 10; Serving Size: 1 slice
To view this online, go to https://www.everydaydiabeticrecipes.com/Pie/Decadent-Peanut-Butter-Pudding-Pie.
Ingredients
1-1/2 cup fat-free (skim) milk
1 (4-serving) package sugar-free instant vanilla pudding mix
1/3 cup reduced-fat peanut butter
1/2 teaspoon vanilla extract
1-1/2 cup frozen fat-free whipped topping, thawed and divided
1 (1.5-ounce) package peanut butter cups, chopped
1 (9-inch) reduced-fat graham cracker pie crust
Directions
In a large bowl, using a wire whisk, combine milk and pudding until thickened. Whisk in peanut butter, vanilla, and 1 cup whipped topping. Stir in peanut butter cups.
Pour mixture into pie crust then spread remaining 1/2 cup whipped topping over pie. Cover and chill at least 4 hours before serving.
Notes
Instead of using store-bought graham cracker crust, you can make your own diabetes-friendly Graham Cracker Crust!
4-INGREDIENT SMORES PIE
This is from the Food Network, and begins, "This gooey and chocolaty pie tastes just like the campfire treat."
Active Time: 10 minutes; Total Time: 6 hours 25 minutes (includes chilling times); Yield: 8 servings; Level: Easy
To view this online, click here.
Ingredients
14 ounces milk chocolate chips
3/4 cup heavy cream
One 9-inch prepared graham cracker crust
15 marshmallows
Directions
Combine the chocolate chips and cream in a large microwave-safe bowl and heat for 2 1/2 minutes. Stir until completely smooth (the chocolate may appear separated at first, but just keep stirring). Pour into the prepared pie crust, loosely cover with plastic wrap and refrigerate until set, about 4 hours or up to overnight.
Preheat the broiler.
Use kitchen shears to cut each marshmallow in half, on a bias, from one corner to the opposite corner. Arrange the marshmallow halves, cut-side down, on top of the chilled pie. Broil until golden, watching closely and rotating the pan as needed, about 1 minute. Let the pie cool completely, then cover loosely with plastic wrap and return to the fridge until the ganache sets again, 1 to 2 hours.
DELAWARE CREAM CHEESE-PINEAPPLE PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1/3 c Sugar
1 tb Cornstarch
8 oz Crushed pineapple w juice
8 oz Cream cheese; softened
1/2 c Sugar
1 t Salt
2 Eggs
1/2 c Milk
1/2 t Vanilla
1 9" unbaked pie shell
1/4 c Pecans; chopped
Directions
Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.
Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry – it bakes out.)
Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.
Bake at 400 degrees for 50 minutes. Cool.
Comments
Post a Comment