Pies
If you love Pies as much as I do, today's post is sure to please. Check out the Butterscotch Banana Cream Pie, the Atlantic Beach Pie, and the rest of today's yumminess. Enjoy!
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 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.
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.
NO-BAKE PEANUT BUTTER PIE
This is from Megan5 at AllRecipes, and begins, "This easy no-bake peanut butter pie is creamy and delicious. It melts in your mouth and is a real crowd-pleaser."
Prep Time: 20 minutes; Additional Time: 2 hours; Total Time: 2 hours 20 minutes; Servings: 15; Yield: 2 (9-inch) pies
To view this online, go to https://www.allrecipes.com/recipe/12181/no-bake-peanut-butter-pie/.
Ingredients
1 (8 ounce) package cream cheese
1-1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9-inch) prepared graham cracker crusts
Directions
Gather the ingredients.
Combine cream cheese and confectioners' sugar in a large bowl; beat with an electric mixer until smooth and creamy.
Add peanut butter and milk; beat until smooth.
Fold in whipped topping until well combined; spoon mixture evenly into graham cracker crusts.
Cover and freeze until firm.
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!
ATLANTIC BEACH PIE
This recipe 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. Also, 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 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 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.
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.
NO-BAKE PEANUT BUTTER PIE
This is from Megan5 at AllRecipes, and begins, "This easy no-bake peanut butter pie is creamy and delicious. It melts in your mouth and is a real crowd-pleaser."
Prep Time: 20 minutes; Additional Time: 2 hours; Total Time: 2 hours 20 minutes; Servings: 15; Yield: 2 (9-inch) pies
To view this online, go to https://www.allrecipes.com/recipe/12181/no-bake-peanut-butter-pie/.
Ingredients
1 (8 ounce) package cream cheese
1-1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9-inch) prepared graham cracker crusts
Directions
Gather the ingredients.
Combine cream cheese and confectioners' sugar in a large bowl; beat with an electric mixer until smooth and creamy.
Add peanut butter and milk; beat until smooth.
Fold in whipped topping until well combined; spoon mixture evenly into graham cracker crusts.
Cover and freeze until firm.
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!
ATLANTIC BEACH PIE
This recipe 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. Also, 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 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.
Comments
Post a Comment