The Everything Pie Cookbook (16 page)

eggs, buttermilk, vanilla, and salt until smooth.

1⁄3 cup flour

4 eggs

3. Pour the mixture into the prepared pastry crust and

11⁄3 cups buttermilk

place on a baking sheet. Bake in the lower third of the

1 teaspoon vanilla

oven for 15 minutes, then reduce the heat to 325°F and

1⁄8 teaspoon salt

bake for an additional 30 to 40 minutes, or until the pie

1 (9-inch) pastry crust, unbaked

is a rich golden brown on the top. Cool completely

before slicing.

Mocha Pie

A sweet, gooey custard meets the coffee shop in this chocolatey pie.

Serve it slightly warm for a special treat.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

2 tablespoons all-purpose flour

2. In a large bowl, whisk together the flour and sugar. Add

½ cup sugar

the eggs, corn syrup, melted chocolate, cocoa powder,

2 eggs

espresso powder, salt, butter, and vanilla. Whisk until

1 cup corn syrup

smooth.

2 ounces semisweet chocolate, melted

2 tablespoons cocoa powder

3. Spread the chocolate chips onto the crust in an even

1 teaspoon instant espresso powder

layer. Pour the filling over the chocolate chips and tap

¼ teaspoon salt

the pie gently on the counter to release any air bubbles.

2 tablespoons butter, melted

1 teaspoon vanilla

4. Bake for 50 to 60 minutes, or until the filling is puffed

½ cup semisweet chocolate chips

all over and set. Cool to room temperature before

1 (9-inch) pastry crust

serving.

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  C u sta r d  P i e s

9 9

Butternut Squash Pie

Butternut squash has a mild, naturally sweet flavor and is an excellent substitute for pumpkin.

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

1 medium butternut squash

2. Cut the top and bottom off the butternut squash, then

1 cup packed light brown sugar

cut the squash in half length-wise and scrape out the

1 teaspoon cinnamon

seeds. Place the squash cut side down on a parchment-

½ teaspoon salt

lined baking sheet and roast for 45 to 55 minutes, or

¼ teaspoon fresh grated nutmeg

2 eggs

until a paring knife slips easily through the flesh. Cool

12 ounces evaporated milk

to room temperature, scoop out the flesh, and purée in

½ teaspoon vanilla

a blender until smooth. It should yield approximately

1 (9-inch) pastry crust, unbaked

1½ cups. Supplement with pumpkin purée, if needed.

3. In a large bowl, whisk together the light brown sugar,

Timesaving Trick

cinnamon, salt, and nutmeg until well combined.

Butternut squash purée is available in most

grocery stores in the frozen section. Be

4. Add the squash purée, eggs, evaporated milk, and

sure to fully thaw the purée before use. If

vanilla. Whisk until smooth.

you cannot find butternut squash purée,

you can replace it with pumpkin purée or

mashed sweet potatoes.

5. Pour the mixture into the prepared pastry crust and

place on a baking sheet. Bake in the lower third of the

oven for 15 minutes, then reduce the heat to 350°F and

bake for an additional 40 to 45 minutes, or until the

filling is set at the edges and just slightly wobbly in the

center. Cool for 3 hours on a wire rack before slicing.

10 0

Zucchini Pie

No one will ever guess the secret vegetable in this pie . . . unless you tell them!

IngredIents  | ServeS 8

1. Boil the zucchini until it is fork-tender. Drain well and

4 medium zucchini, peeled, seeded, and

allow to cool.

sliced 1-inch thick

2 eggs

2. Heat the oven to 375°F.

1½ cups sugar

3. Place the zucchini in a blender or food processor and

¼ cup all-purpose flour

blend until smooth.

½ teaspoon salt

¼ cup butter

4. Pour the mixture into a large bowl and add the eggs,

2 cups evaporated milk

sugar, flour, salt, and butter and whisk until smooth.

1 teaspoon vanilla

½ teaspoon cinnamon

5. Add the milk, vanilla, cinnamon, and nutmeg and

¼ teaspoon fresh grated nutmeg

whisk until well combined.

1 (9-inch) pastry crust, unbaked

6. Carefully pour the mixture into the pastry crust. Place

the pie on a baking sheet and bake in the lower third of

the oven for 20 minutes. Reduce the heat to 350°F and

cook for an additional 35 to 45 minutes, or until the pie

is set and a thin knife inserted into the center of the pie

comes out mostly clean. Cool completely before

serving.

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101

Martha Washington Pie

Inspired by the chocolate-coated coconut Martha Washington candy,

this dense coconut pie has a chocolate ganache topping.

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

¾ cup milk

2. In a medium saucepan, bring the milk to a simmer over

4 tablespoons butter, softened

medium heat. Remove from the heat and cool slightly.

2 tablespoons all-purpose flour

¾ cup sugar

3. In a large bowl, whisk together the butter, flour, and

1 egg

sugar until well combined.

1 egg yolk

¼ teaspoon salt

4. Add the egg and egg yolk and beat well. Slowly pour in

1 teaspoon vanilla

the milk, whisking constantly, then add the salt and

1½ cups sweetened shredded coconut

vanilla. Fold in the coconut.

1 (9-inch) pastry crust, unbaked

¼ cup heavy cream

5. Pour the mixture into the prepared pastry crust and

1 tablespoon butter

place on a baking sheet. Bake in the lower third of the

4 ounces semisweet chocolate, chopped

oven for 10 minutes. Reduce the heat to 325°F and bake

for an additional 25 to 35 minutes, or until the filling is

set at the edges and just slightly wobbly in the center.

Cool for 1 hour before making the topping.

6. In a small saucepan, bring the cream to a bare simmer.

Remove from the heat and add the butter and

chocolate. Let stand 1 minute, then whisk until smooth.

Cool the mixture for 10 minutes, then carefully spread

over the pie. Chill until the topping is set, about 30

minutes.

10 2

Chapter 8

Nut pies

Caramel Pecan Pie

Banana Macadamia Nut Pie

104

109

Chocolate Hazelnut Pie

Praline Pecan Pie

105

110

Macadamia Nut Pie

Chocolate Chip Pecan Pie

105

110

Chocolate Macadamia Nut Pie

Coconut Walnut Pie

106

111

Almond Pie

Bourbon Pecan Pie

107

112

Salted Peanut Pie

Mocha Walnut Pie

108

112

Maple Walnut Pie

108

10 3

Caramel Pecan Pie

Nutty pecans combine with caramel for a pie that has a similar flavor to pralines!

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (9-inch) pastry crust, unbaked

2. Line the pie crust with parchment paper or a double

1 cup sugar, divided

layer of aluminum foil and add pie weights or dry

2 cups whole milk

beans. Bake for 15 minutes, then remove the paper and

½ cup flour

weights and bake for an additional 10 to 12 minutes, or

½ teaspoon salt

2 egg yolks, beaten

until the crust is golden brown all over. Remove from

1 tablespoon butter

the oven and set aside to cool. Leave the oven on.

1 teaspoon vanilla

3. In a medium saucepan, add ¼ cup sugar over medium-

1 cup chopped pecans, toasted

low heat. Cook, swirling occasionally but not stirring,

2 egg whites

until the sugar melts and becomes light amber in color.

¼ teaspoon cream of tartar

Gradually whisk in the milk and cook until the caramel

¼ cup sugar

is dissolved. Remove from the heat.

Cooling Pies

4. In a large bowl, combine the remaining sugar, flour,

The idea of warm pie fresh from the oven is

and salt. Gradually whisk in the milk mixture. Once

enticing, but in most cases cutting into a

smooth, return to the saucepan and cook, stirring

pie before it has a chance to cool is not a

good idea. The filling needs time to set,

constantly, over medium heat until bubbling and thick,

and it can only do that if it has a chance to

about 8 minutes.

cool all the way down. If you want a warm

slice of pie, try reheating it in the oven for

5. Whisk the egg yolks in a small bowl. Combine ½ cup of

5 minutes or in the microwave for 10 to 20

seconds.

the hot milk mixture into the eggs, then immediately

whisk the tempered egg yolks into the saucepan. Cook

for 2 minutes, whisking constantly.

6. Remove from the heat and add the butter, vanilla, and

pecans. Pour into the prepared pastry shell.

7. In a large, clean bowl, whip the egg whites and cream

of tartar until they are very frothy. Gradually add in the

sugar, beating constantly, until the whites form stiff

peaks. Spread over the pie and bake for 8 to 10

minutes, until golden. Cool completely to room

temperature before serving.

10 4

Chocolate Hazelnut Pie

This pie is like chocolate hazelnut fudge baked in a pastry crust.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

2 ounces unsweetened chocolate,

2. In a double boiler, melt the chocolate and butter.

chopped

2 tablespoons butter

Remove from the heat.

2 eggs

3. In a large bowl, combine the eggs, egg yolks, sugar,

2 egg yolks

corn syrup, and chocolate hazelnut spread. Add in the

½ cup sugar

melted chocolate, vanilla, and cocoa powder.

½ cup corn syrup

¼ cup chocolate hazelnut spread

4. Spread the hazelnuts onto the bottom of the pastry

1 teaspoon vanilla

crust, then pour the mixture over the top. Place on a

1 tablespoon cocoa powder

baking sheet and cook for 40 to 50 minutes, or until the

¾ cup toasted hazelnuts, chopped

filling is just set. Serve slightly warm.

1 (9-inch) pastry crust, unbaked

Macadamia Nut Pie

Macadamia nuts are native to Australia and were planted in Hawaii in the 1920s.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

1 stick unsalted butter, melted

2. In a large bowl, whisk together the butter, sugar, corn

¾ cup sugar

syrup, rum, vanilla, and eggs until well combined.

¾ cup dark corn syrup

2 tablespoons dark rum

3. Spread the chopped macadamia nuts evenly on the

1 teaspoon vanilla

bottom of the pastry crust then pour the egg mixture

3 eggs

over the top. Tap the pie gently on the counter to

1¼ cup chopped macadamia nuts, lightly

release any air bubbles.

toasted

1 (9-inch) pastry crust, unbaked

4. Place the pie on a baking sheet and bake for 50 to 60

minutes, or until the filling is puffed all over and set.

Cool to room temperature before serving.

C h a p t e r 8
  nu t   P i e s

10 5

Chocolate Macadamia Nut Pie

This no-bake pie is creamy, fluffy, and a hit with macadamia nut lovers.

IngredIents  | ServeS 8

1. Cream together cream cheese, egg yolk, sugar, and

8 ounces cream cheese, room

vanilla until smooth. Whisk in the melted chocolate

temperature

and set aside.

1 egg yolk

1⁄3 cup sugar

2. In a clean bowl, whisk the egg white until it is very

1 teaspoon vanilla

frothy. Slowly add in the sugar and beat until it forms

3 ounces semisweet chocolate, melted

medium peaks.

1 egg white

3. In a separate bowl, whip the cream until it holds firm

2 tablespoons sugar

1⁄3 cup heavy cream

peaks.

4 ounces chopped macadamia nuts

4. Gently fold the egg whites into the cream cheese

1 (9-inch) Chocolate Cookie Crust, baked

mixture. Once no streaks of egg white remain, fold in

and cooled (See Chapter 2)

the cream along with the chopped nuts. Spoon into the

prepared crust and chill overnight.

How to Fold

Folding is the process of carefully incorpo-

rating two mixtures together without

deflating them. There are two tricks to

make this easier. First, always bring your

spatula straight down and then sweep it up

over the top of the mixture. Second, rotate

the bowl ¼ turn after each sweep. The less

strokes you use, the less likely you will be

to lose any volume.

10 6

Almond Pie

This pie is similar in texture to a pecan pie, but uses toasted almonds