Browse Category by Pie
Debbie Allen, Desserts, Pie

Classic French Berry Tart with Chocolate Shortbread Crust

2 pints fresh raspberries, blueberries, blackberries or strawberries, or an assortment of berries
1/3 cup red currant jelly mixed with 1 teaspoon water, for glazing
1-1/2 cups Pastry Cream (see below)
1-9 inch pie shell made from Chocolate Shortbread Crust (see below)

Pastry Cream
2 cups whole milk
1-1/2 teaspoons vanilla extract
6 large egg yolks
3-1/2 tablespoons unsalted butter, cut into bits at room temperature
1/2 cup sugar

1/3 cup cornstarch, sifted

In a small saucepan, bring the milk to a boil.

Meanwhile in a medium saucepan (without turning on the heat), whisk the yolks together with the sugar and cornstarch until thick and well blended. Still whisking, drizzle in about 1/4 cup of the hot milk — this will temper, or warm, the yolks so they won’t curdle. Whisking all the while, slowly pour in the remainder of the milk.

Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (making sure to get into the edges of the pot), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.

Whisk in the vanilla extract. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the pastry cream is smooth and silky.

Scrape the cream into a bowl. Press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate the pastry cream until cold.

Chocolate Shortbread Crust
1-1/4 cups flour
1 stick plus l tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces
1/4 cup unsweetened cocoa powder
1/4 cup confectioners’ sugar
1/4 teaspoon salt
1 large egg yolk

Put the flour, cocoa, confectioners’ sugar and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in — you should have pieces the size of oatmeal flakes and some the size of peas.

Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses—about 10 seconds each—until the dough, which will look granular soon after the egg is added, forms dumps and curds. Just before you reach this stage, the sound of the machine working the dough will change. Turn the dough out onto a work surface and very lightly and sparingly knead the dough just to incorporate any dry ingredients that might have escaped mixing.

Butter a 9 inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and sides of the pan. Freeze the crust for at least 30 minutes.

Center a rack in the oven and preheat the oven to 375 degrees F.

Butter the shiny side of a piece of aluminum foil and press the foil, buttered side down, onto the crust. Place the tart pan onto a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust is puffed, press it down gently with the back of a spoon. Bake for another 8 minutes or until the crust is firm and golden brown. Transfer the tart pan to a rack and cool to room temperature before filling.

Assembling the Tart

Smooth the pastry cream by giving it a couple of strong turns with a whisk. Spoon enough of the pastry cream into the tart crust to come almost to the rim, then even the surface with a rubber spatula.

Carefully lay the fruit on the cream, arranging them in any pattern that pleases you. If you are using strawberries, either halve them from top to bottom or slice them.

Bring the jelly and the water to a boil in a microwave oven or on the stovetop. Working with a pastry brush or pastry feather, dab each berry with a spot of jelly.

Or, if you like, you can glaze the entire surface of the tart, including the bit of pastry cream that peeks through the berries.

Dad, Desserts, Dorothy Lamalie, Mom, Pie

Butterscotch Meringue Pie with Pecan Crust

Crust
1/2 cup chopped pecans
1-1/4 cups flour
2 tablespoons sugar
1/2 cup cold butter, cut into 1/2-inch pieces
2 tablespoons ice-cold water
1 teaspoon vanilla extract
wax paper
parchment paper

Filling
2 cups firmly packed light brown sugar
2/3 cup flour
1/2 teaspoon salt
2-1/2 cups milk
6 egg yolks, lightly beaten
1/2 cup cold butter, cut into 1/2-inch pieces
2 teaspoons vanilla extract

Meringue
6 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

  • Prepare Crust
    1. Pulse pecans in a food processor 10 to 12 times or until finely chopped. Transfer pecans to a small bowel.
    2. Pulse 1-1/4 cups of flour and 2 tablespoon of sugar in the processor 2 or 3 times to combine.
    3. Add butter and pulse 10 or 12 times until mixture resembles coarse meal.
    4. Add pecans and pulse 2 or 3 times to combine.
    5. With processor running, pour 2 tablespoons of ice-cold water and 1 teaspoon of vanilla through the food chute and process just until the dough comes together.
    6. Transfer dough to a lightly floured surface and shape into a disk.
    7. Wrap disk in plastic wrap and chill for 30 minutes.
    8. Preheat oven to 350F.
    9. Place dough disk between two sheets of lightly floured wax paper and roll to a 12-inch circle.
    10. Fit pie crust into a 9-inch deep-dish pie plate. Fold edges under and crimp.
    11. Prick bottom and sides of dough with a fork.
    12. Line dough with parchment paper and fill with pie weights or dried beans.
    13. Bake at 350F for 20 minutes.
    14. Remove weights and parchment paper, and bake 10 to 12 minutes more or until browned.
    15. Cool completely on a wire rack (about an hour).
  • Prepare Filling:
    1. Whisk together brown sugar, flour, and salt in a medium saucepan.
    2. Gradually whisk in milk.
    3. Cook over medium heat, whisking constantly, for 8 to 9 minutes or until the mixture is smooth and begins to thicken.
    4. Gradually whisk about one-fourth of the hot sugar mixture into the egg yolks, then add the egg yolk-sugar mixture into the hot sugar mixture.
    5. Cook, whisking constantly, 2 or 3 more minutes or until the mixture is thick and smooth and just begins to bubble.
    6. Remove from heat and whisk in the butter and 2 teaspoons of vanilla.
    7. Pour filling into prepared piecrust.
  • Prepare Meringue:
    1. Beat egg whites, vanilla, and cream of tartar at high speed with an electric mixer until foamy.
    2. Gradually add 6 tablespoons of sugar, one tablespoon at a time, beating until stiff peaks form and sugar dissolves.
    3. Spread meringue over hot filling, sealing edges.
  • Bake Pie:
    1. Bake at 350F for 10 to 12 minutes or until golden brown.
    2. Remove from oven to a wire rack and cool completely (about 2 hours).
    3. Chill 4 to 6 hours before serving.
Dad, Dorothy Lamalie, Liked by, Mom, Pie

Corally’s Chocolate Pie

1 c. heavy cream
3 eggs
3/4 c. sugar
2 T. water
8 oz. bittersweet chocolate, melted and cooled
1 T. vanilla
8 T. (1 stick) unsalted butter, cut into 1/2 inch pieces and softened
1 9-inch pie crust, baked and cooled

Directions:

1. Whip cream with electric mixer on medium-high speed for 2 to 3 minutes, just until you have stiff peaks.

2. In bottom portion of a double boiler, add 1/2 inch of water. Bring to a slow simmer. In the top portion of the double boiler, combine the eggs, sugar and water. Beat constantly until egg mixture reaches 160 degrees (takes about 7 to 10 minutes). Remove top portion from heat and continue to beat egg mixture until fluffy and cooled to room temperature (about 8 minutes).

3. To the egg mixture, blend in the chocolate and vanilla. Beat in the butter, a few pieces at a time, until well combined.

4. Using a spatula, fold the whip cream into the egg-chocolate mixture. Spoon into pie shell and refrigerate until set (at least 3 hours) before serving.

Desserts, Elaine Walker, Pie

Elaine’s Blueberry Pie

3/4 cup brown sugar

3 tablespoons cornstarch

3/4 teaspoon ground cinnamon

1/4 teaspoon allspice

1/8 teaspoon cloves

4 cups fresh blueberries

9 inch double crust pie

1. Preheat oven to 375 degrees F.

2. Mix sugar, cornstarch, and spices together. Stir into blueberries.

3. Line pie dish with one pie crust. Pour berry mixture into the crust. Place second crust on top.

4. Bake pie for about 50 minutes, or until crust is golden brown and filling is bubbly.

Desserts, Elaine Walker, Pie

Rustic Peach Pie

Crust:
1-1/4 cups flour
1 tablespoon buttermilk powder
1/2 teaspoon salt
1/4 cup cold butter
1/4 cup vegetable shortening
3 to 4 tablespoons ice water

Filling:
4 to 5 large ripe peaches, peeled and sliced OR 2 pounds frozen sliced peaches, partially thawed (about 5 to 6 cups)
1/2 c. fresh raspberries
1/2 cup sugar
2 tablespoons instant Clear Jel
1/2 teaspons ascorbic acid (optional, to preserver color)
1/8 teaspoon nutmeg
pinch of salt

To make the crust:
In a large bowl, whisk together the flour, buttermilk powder and salt. Cut or rub in the cold butter and shortening until the dough is crumbly. Sprinkle ice water over the mixture 1 tablespoon at a time while tossing with a fork. After adding 3 tablespoons of water, gather the dough together into a ball. Add more water the dough crumbles and won’t hold together. Flatten into a disk, wrap and refrigerate for 30 minutes or longer.

When ready to make the pie, preheat the oven to 450*F.

To make the filling:
Whisk together the sugar, instant Clear Jel, ascorbic acid, nutmeg and salt. Add the peaches and just a few of the raspberries, tossing to combine. Set aside.

To complete the pie:
Roll the chilled dough onto a well-floured surface and roll into a 14″ circle. Trim the edges into a scalloped design. Move the crust to a pie pan. Add the filling. Fold the edges of the crust up over the peaches, leaving the center uncovered.

Bake the pie for 40 to 45 minutes until the crust is golden. Remove from the oven and sprinkle with the remaining raspberries. Serve warm with whipped cream or ice cream.

Elaine Walker, Pie

Grandma’s Fresh Strawberry Pie

2 T. cornstarch
2 c. cold water
2/3 c. water
1 small package strawberry jello
1 quart strawberries, washed and sliced
1 pie crust, baked

Mix together cornstarch, water, sugar and jello in a medium saucepan. Bring to a boil over medium heat. Cook until slightly thickened, stirring frequently.

Remove from heat and cool to almost room temperature. Stir in strawberries. Pour into baked pie crust. Refrigerate for an hour before serving. Top with whipped cream.

Elaine Walker, Pie

Pecan Pie Crust

1 c. vanilla wafer crumbs
1/2 c. ground pecans
1/4 c. butter, softened

Mix together all ingredients. (For best results, use a Cuisinart.) Press mixture firmly against bottom and sides of a 9 inch pie plate Bake at 375*F for 8 minutes.

For cheesecake crust, double the recipe and bake for 10 minutes.

Elaine Walker, Pie

Eggnog Pie

1 package Knox gelatin
1-3/4 c. eggnog, divided
3 eggs, separated
1 t. vanilla
sugar (1/3 c. plus 1/4 c.)
2-9 inch backed pie shells
optional garnish: whipped cream, shaved chocolate

Stir together the gelatin and 1/4 c. eggnog. Let set for 5 minutes.

In medium saucepan, add 1-1/2 c. eggnog and turn heat on medium.

In small bowl, mix together the egg yolks, vanilla and 1/3 c. sugar. When the eggnog in the saucepan is warm, add in the egg yolk mixture. Continue heating until the mixture coats the spoon.

Add the gelatin-eggnog to the saucepan, stirring gently. Let cool.

Whip the egg whites with 1/4 c. sugar. Fold into the cooled gelatin-eggnog.

Pour into the 2 9-inch baked pie shells. Refrigerate one hour. Top with whipped cream and shaved chocolate.

Elaine Walker, Pie

Chocolate Espresso Pie

1 ounce (or about 5 squares) Symphony or Lindt milk chocolate
2/3 c. sugar
2 T. unsweetened cocoa
2 T. plus 1 t. cornstarch
1 3/4 c. milk
1/4 c. strong brewed espresso
2 egg yolks
2 t. vanilla
Keebler shortbread pie crust

Melt chocolate over low heat. Set aside.

In medium saucepan, mix together sugar, cocoa, cornstarch. Turn heat on medium and gradually add milk and espresso, whisking constantly. Continue cooking until pudding becomes thickened and starts to boil. Remove from heat and allow to cool for a couple of mintes. Add melted chocolate, egg yolks and vanilla.

Pour pudding into Keebler crust. Bake at 375*F for 15 minutes. Cool in refrigerator for 2 hours before serving.

Elaine Walker, Pie

Chocolate Peanut Butter Pie

1 (9 inch) prepared chocolate cookie crumb crust
1 c. butter, melted
1 c. chocolate chips, melted
4 eggs
2 c. confectioner’s sugar
1 c. smooth peanut butter
1/3 c. heavy cream

Cool melted butter and chocolate so that it won’t curdle the eggs. When almost room temperature, put 3/4 c. of the butter and all the chocolate in a large mixing bowl and add eggs and confectioner’s sugar. Beat for a FULL five minutes. Mixture should be very full and thick.

In a separate bowl, mix together the peanut butter and cream.

Spoon the chocolate mixture into the pie filling. Then swirl the peanut butter filling into the chocolate filling. Refrigerate for an hour before serving.
Beat eggs with