The Everything Pie Cookbook (17 page)

combined with almond liqueur for a nutty treat.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

1 stick unsalted butter, melted

2. In a large bowl, whisk together the butter, light brown

¾ cup packed light brown sugar

sugar, corn syrup, almond liqueur, almond extract,

¾ cup light corn syrup

vanilla, and eggs until well combined.

2 tablespoons almond liqueur

¼ teaspoon almond extract

3. Spread the sliced almonds evenly on the bottom of the

1 teaspoon vanilla

pastry crust, then pour the egg mixture over the top.

3 eggs

Tap the pie gently on the counter to release any air

1 cup sliced almonds, lightly toasted

bubbles.

1 (9-inch) pastry crust, unbaked

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

Almonds

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

Almond trees are native to the Middle

Cool to room temperature before serving.

East. While most people consider almonds

to be nuts, they are in fact drupes, or fruit-

covered seeds. Recent research indicates

that almonds may help lower cholesterol

and be beneficial for people who suffer

from heart disease.

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Salted Peanut Pie

The salty and sweet flavor of this pie makes it almost addictive. If you prefer,

you can use unsalted peanuts if you do not like the combination.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

¾ stick unsalted butter, melted

2. In a large bowl, whisk together the butter, peanut

¼ cup creamy peanut butter

butter, light brown sugar, corn syrup, vanilla, and eggs

¾ cup packed light brown sugar

until well combined.

½ cup light corn syrup

1 teaspoon vanilla

3. Spread the peanuts evenly on the bottom of the pastry

3 eggs

crust, then pour the egg mixture over the top. Tap the

1 cup salted peanuts

pie gently on the counter to release any air bubbles.

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.

Maple Walnut Pie

The warm flavors of this pie make it a nice treat on a cold winter’s day.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

1¼ cups pure maple syrup

2. In a large bowl, whisk together the maple syrup, butter,

2 tablespoons unsalted butter, melted

cream, and sugar until well combined. Add the

¾ cup heavy cream

cinnamon, flour, eggs, and salt. Whisk until smooth.

¼ cup sugar

½ teaspoon cinnamon

3. Spread the walnuts onto the bottom of the pastry crust.

1 tablespoon all-purpose flour

Carefully pour the filling over the top. Place on a baking

3 eggs

sheet and bake for 45 to 55 minutes, or until the filling

¼ teaspoon salt

is puffed all over and set. Cool to room temperature

1¼ cup chopped walnuts

before slicing.

1 (9-inch) pastry crust, unbaked

10 8

Banana Macadamia Nut Pie

This pie can also be made with walnuts and a dash of cinnamon.

Toasted coconut makes a delicious garnish.

IngredIents  | ServeS 8

1. In a small bowl, combine the gelatin with the cold

1 envelope unflavored powdered gelatin

water. Allow to stand for 10 minutes.

2 tablespoons cold water

2. In a double boiler, combine the half-and-half, light

¾ cups half-and-half

brown sugar, and egg yolks. Cook, whisking constantly,

¾ cup packed light brown sugar

until the mixture thickens, about 8 to 10 minutes.

4 egg yolks

¼ teaspoon salt

Remove from the heat and stir in the salt and vanilla.

1 teaspoon vanilla

Fold in the mashed bananas. Set aside.

3 ripe bananas, peeled and mashed

3. Melt the gelatin in the microwave for 10 seconds. Set

4 egg whites

aside to cool.

¼ teaspoon cream of tartar

¼ cup sugar

4. In a very clean bowl, combine the egg whites with the

½ cup heavy cream

cream of tartar. Whip until the whites are very frothy

1 cup chopped, toasted macadamia

then slowly add in the sugar. Whip until medium peaks

nuts, divided

are formed.

1 (9-inch) Traditional Graham Cracker

Crust, baked and cooled

5. Stir the melted gelatin into the banana mixture, then

1 recipe Stabilized Whipped Cream (See

Chapter 3)

fold the egg whites into the mixture in 3 additions until

only a few streaks of white remain. Set aside.

Toasting Nuts

6. In a medium bowl, whip the cream to firm peaks. Fold

When making a pie where the filling is not

the cream, along with ¾ cup of the macadamia nuts,

baked or when nuts are used as a garnish,

it is a good idea to toast them before use.

into the banana mixture, then carefully spread the

Toasting releases the nuts’ natural oils,

mixture into the prepared crust. Chill for 4 hours or

gives the nuts a robust flavor, and helps

overnight.

them become crisp. Nuts that are baked in

pies do not require toasting, but they can

be. The nuts are insulated in the filling and

7. Once chilled, top with Stabilized Whipped Cream and

should not burn.

garnish with the remaining macadamia nuts. Chill for

30 minutes before serving.

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Praline Pecan Pie

Looking for a different kind of pecan pie? Give this creamy version a try!

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

8 ounces cream cheese, room

2. In a medium bowl, cream together the cream cheese,

temperature

1 egg

egg, sugar, and vanilla until creamy and smooth. Pour

1⁄3 cup sugar

into the prepared shell. Top with the chopped pecans.

1 teaspoon vanilla

3. In a separate bowl, whisk together the eggs, sugar, corn

1 (9-inch) pastry crust, unbaked

syrup, and vanilla. Carefully pour this mixture over the

1 cup chopped pecans

cream cheese mixture.

2 eggs, beaten

¼ cup sugar

4. Bake for 45 to 55 minutes, or until the filling is set. Cool

2⁄3 cup light corn syrup

to room temperature before serving.

1 teaspoon vanilla

Chocolate Chip Pecan Pie

Feel free to add a little extra chocolate or pecans to this pie.

Chopped white chocolate would also be lovely here.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

2 tablespoons salted butter, melted and

2. In a medium bowl, combine the butter, sugar, corn

cooled

syrup, coffee liqueur, vanilla, flour, and cinnamon.

½ cup sugar

2⁄3 cup corn syrup

Whisk until smooth. Add the eggs and mix well.

2 tablespoons coffee liqueur

3. On the bottom of the pastry crust, evenly layer the

1 teaspoon vanilla

pecans and chocolate chips. Pour the filling over the

2 tablespoons flour

pecans and chocolate.

¼ teaspoon cinnamon

2 eggs

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

1 cup whole pecans

60 minutes, or until the filling is golden and puffed all

½ cup mini chocolate chips

over. Allow to cool for 2 hours before serving.

1 (9-inch) pastry crust, unbaked

110

Coconut Walnut Pie

If you prefer, you can use semisweet chocolate chips rather than white chocolate chips in this pie.

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

2 tablespoons all-purpose flour

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

½ cup sugar

and eggs until completely combined.

2 cups milk

2 eggs

3. Add the corn syrup, salt, butter, and vanilla and blend

¼ cup corn syrup

well.

¼ teaspoon salt

2 tablespoons butter, melted

4. Fold in the coconut, walnuts, and white chocolate

1 teaspoon vanilla

chips.

½ cup sweetened shredded coconut

¾ cup chopped walnuts, toasted

5. Pour the mixture into the prepared pastry crust and

½ cup white chocolate chips

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

1 (9-inch) pastry crust, unbaked

oven for 10 minutes, then reduce the heat to 350°F and

bake for an additional 35 to 45 minutes, or until the

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

Walnuts

center. Cool completely before slicing.

According to the California Walnut Com-

mission, walnuts are the oldest tree food.

Walnuts originated in Persia and were

brought to England by traders and sol-

diers. Walnuts were brought to California

in 1867, and today California walnut grow-

ers produce as much as two-thirds of the

walnuts sold worldwide.

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Bourbon Pecan Pie

Bourbon-laced fluffy cream cheese filling and crunchy pecans fill a nutty pecan crust.

IngredIents  | ServeS 8

1. In a large bowl, cream together the cream cheese and

8 ounces cream cheese, softened

½ cup of the powdered sugar. Set aside.

1 cup powdered sugar, divided

2. In a separate bowl, whip the heavy cream with the

1 cup heavy cream

remaining powdered sugar and vanilla until it forms

1 teaspoon vanilla

medium peaks.

1½ cups chopped pecans, toasted, plus

more for garnish

3. Beat the whipped cream into the cream cheese

1 (9-inch) Graham Pecan Crust, baked

and cooled (See Chapter 2)

mixture until almost combined, then add chopped

1 recipe Salted Caramel Sauce

pecans and fold until evenly mixed.

(See Chapter 3)

4. Pour into the prepared crust and chill overnight. Serve

with a drizzle of Salted Caramel Sauce.

Mocha Walnut Pie

This pie provides a lot of flavor per slice. If you want to reduce the

chocolate flavor, omit 1 ounce of the melted chocolate.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

2 tablespoons all-purpose flour

2. Whisk together the flour and light brown sugar. Add the

½ cup packed light brown sugar

eggs, corn syrup, melted chocolate, cocoa powder,

2 eggs

espresso powder, salt, butter, and vanilla and mix well.

1 cup corn syrup

2 ounces semisweet chocolate, melted

3. Spread the walnuts onto the crust in an even layer. Pour

2 tablespoons cocoa powder

the filling over the walnuts and tap the pie gently on the

1 teaspoon instant espresso powder

counter to release any air bubbles.

¼ teaspoon salt

2 tablespoons butter, melted

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

1 teaspoon vanilla

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

1 cup chopped walnuts, toasted

Cool to room temperature before serving.

1 (9-inch) pastry crust, unbaked

112

Chapter 9

Citrus pies

Lemon Cheese Pie

Triple Citrus Meringue Pie

114

119

Orange Marmalade Pie

Orange Raspberry Pie

115

120

Chocolate Lime Pie

Lemon Chiffon Pie

116

121

Lime Cream Pie

Lemon Chess Pie

116

122

Margarita Pie

Frozen Lemon Pie

117

122

Dreamsicle Pie

Blood Orange Curd Pie

117

123

Orange Mousse Pie

Daiquiri Pie

118

124

113

Lemon Cheese Pie

A lemony cream cheese filling is topped with a tart lemon topping. This is for lemon lovers!

IngredIents  | ServeS 8

1. In a medium bowl, cream together the cream cheese

8 ounces cream cheese, room

and condensed milk until smooth.

temperature

1 (14-ounce) can condensed milk

2. Add ¼ cup lemon juice, lemon zest, vanilla, and salt

½ cup fresh lemon juice, divided

and blend until well combined. Spread into the

1 teaspoon lemon zest

prepared crust.

1 teaspoon vanilla

3. In a medium saucepan, combine ¼ cup lemon juice,

¼ teaspoon salt

sugar, cornstarch, water, and egg yolk. Cook over

1 (9-inch) Traditional Graham Cracker

Crust, baked and cooled (See Chapter 2)

medium heat, stirring constantly, until the mixture

1⁄3 cup sugar

simmers and thickens.

3 teaspoons cornstarch

½ cup water

4. Remove from the heat and add the butter. Stir until

1 egg yolk

melted.