The Everything Pie Cookbook (18 page)

1 tablespoon butter

5. Pour the warm lemon mixture over the cream cheese.

Chill the pie for 4 hours or overnight before serving.

Frozen Concentrates

It is easy to turn a citrus pie into a lemon-

ade pie by substituting the fresh juice with

thawed lemonade concentrate. Since the

concentrates contain extra sugar, you may

want to reduce the sugar in the recipe by 2

tablespoons. Pink lemonade and limeade

work well, too.

114

Orange Marmalade Pie

The little bits of sugary orange rind in the marmalade add an extra burst of flavor with each bite.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (9-inch) pastry crust

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

4 tablespoons butter, softened

layer of aluminum foil and add pie weights or dry

½ cup sugar

beans. Bake for 8 minutes, then remove the paper and

2 eggs

weights and bake for an additional 10 minutes, or until

2 tablespoons orange liqueur

½ cup orange marmalade

the crust is golden brown all over. Remove from the

oven and set aside to cool.

3. Reduce the oven temperature to 350°F.

4. In a large bowl, cream together the butter and sugar

until light and fluffy.

5. Add in the eggs, one at a time, and beat well. Add the

orange liqueur and marmalade and mix until well

combined.

6. Pour the mixture into the prepared crust and bake for

25 to 30 minutes, or until the top of the pie is golden

brown. Cool to room temperature before serving.

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115

Chocolate Lime Pie

Tart lime and rich chocolate make for a delicious dessert.

IngredIents  | ServeS 8

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

8 ounces cream cheese, room

condensed milk, and melted chocolate until smooth.

temperature

1 (14-ounce) can condensed milk

2. Add the lime juice, lime zest, vanilla, and salt and

1 cup semisweet chocolate chips, melted

blend until well combined. Spread into the prepared

¼ cup fresh lime juice

crust.

1 teaspoon lime zest

3. Top the pie with the prepared whipped cream and chill

1 teaspoon vanilla

for 3 hours before serving.

¼ teaspoon salt

1 (9-inch) Traditional Graham Cracker

Crust, baked and cooled (See Chapter 2)

1 recipe Stabilized Whipped Cream

(See Chapter 3)

Lime Cream Pie

This pie is similar to Key Lime Pie, but is made with regular lime juice and a little extra sugar.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

4 egg yolks

2. Whisk the egg yolks in a large bowl until lighter in

1 cup sweetened condensed milk

color.

½ cup fresh lime juice

1 teaspoon lime zest

3. Whisk in the condensed milk, lime juice, lime zest, and

1 tablespoon sugar

sugar. Mix until well combined, then allow to stand for

1 (9-inch) Traditional Graham Cracker

5 minutes.

Crust, baked and cooled (See Chapter 2)

4. Pour the filling into the prepared crust and bake for 15

to 20 minutes, or until the pie is set. Chill overnight

before serving.

116

Margarita Pie

This pie is wonderful after a spicy Mexican meal.

IngredIents  | ServeS 8

1. In a large bowl, whisk together the lime juice, orange

¼ cup lime juice

juice, tequila, and lime zest.

¼ cup orange juice

2. Add in the sweetened condensed milk and cream

2 tablespoons tequila, optional

cheese and whisk until smooth. Let stand for 10

2 teaspoons lime zest

minutes.

1 (14-ounce) can sweetened condensed

milk

3. Fold 1 cup of the Stabilized Whipped Cream into the

8 ounces cream cheese, softened

lime mixture, then spoon the mixture into the prepared

1 recipe Stabilized Whipped Cream (See

Chapter 3), divided

crust. Top with the remaining whipped cream and chill

1 (9-inch) Pretzel Crust, baked and

for 4 hours before serving.

cooled (See Chapter 2)

Dreamsicle Pie

This pie tastes just like the beloved ice cream treat.

IngredIents  | ServeS 8

1. In a large bowl, dissolve the gelatin in the hot water.

1 (3-ounce) box orange-flavored gelatin

2. In a measuring cup, combine the cold water with the

2⁄3 cup boiling water

ice cubes until there is 1¼ cups of ice and water. Pour

½ cup cold water

the ice water into the hot gelatin and stir until the

1 cup ice cubes

gelatin starts to thicken. Remove any unmelted ice.

1 cup heavy cream

3 tablespoons powdered sugar

3. In a medium bowl, whip the cream with the powdered

½ teaspoon vanilla

sugar and vanilla until it forms medium peaks. Fold the

1 (9-inch) Traditional Graham Cracker

cream into the gelatin, then chill for 15 to 20 minutes,

Crust, baked and cooled (See Chapter 2)

Whipped cream, for garnish

or until the mixture is very thick.

4. Spoon the mixture into the prepared pie crust. Chill for

3 hours or until set. Garnish with whipped cream.

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117

Orange Mousse Pie

If you like, you can add a few dark chocolate curls to the top of the pie.

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

1¼ cups milk

layer of aluminum foil and add pie weights or dry

¼ cup orange juice

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

1 tablespoon orange zest

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

½ cup sugar

3 tablespoons cornstarch

until the crust is golden brown all over. Remove from

2 egg yolks

the oven and set aside to cool.

¼ teaspoon salt

3. In a medium saucepan, combine the milk, orange juice,

1 tablespoon butter

orange zest, sugar, cornstarch, egg yolks, and salt.

1 teaspoon vanilla

Whisk until smooth, then cook over medium heat,

½ teaspoon unflavored powdered

gelatin

stirring constantly, until it begins to simmer and

1 tablespoon cold water

thicken.

1 cup heavy cream

4. Remove from the heat and add the butter and vanilla.

3 tablespoons powdered sugar

1 teaspoon vanilla

Stir until melted. Pour through a strainer into a separate

bowl. Place a layer of cling film directly on the custard

and chill for 1 hour.

5. In a small bowl, mix the powdered gelatin with the

cold water. Let stand 10 minutes, then melt in the

microwave for 10 seconds. Allow to cool for 5 minutes

or until cool to the touch.

6. In a medium bowl, add the cream, powdered sugar,

and vanilla. Whip on medium-high speed until it starts

to thicken. Slowly pour in the cooled gelatin and whip

until the cream forms medium peaks. Cover and chill

for 30 minutes.

7. Add half of the whipped cream to the orange mixture

and gently fold to incorporate. Pour into the prepared

crust and garnish the top with the remaining whipped

cream. Chill for 4 hours before serving.

118

Triple Citrus Meringue Pie

This pie is a fun twist on a traditional lemon meringue pie.

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

4 egg yolks

layer of aluminum foil and add pie weights or dry

1⁄3 cup cornstarch

beans. Bake for 12 minutes, then remove the paper and

1½ cups water

weights and bake for an additional 10 minutes, or until

1¼ cups sugar

¼ teaspoon salt

the crust is golden brown all over. Remove from the

3 tablespoons butter

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

1 tablespoon lemon juice

3. In a medium saucepan, whisk together the egg yolks,

1 tablespoon lime juice

cornstarch, water, sugar, and salt. Cook the mixture

2 tablespoons orange juice

over medium heat, whisking constantly, until it comes

1 recipe Foolproof Meringue (See

Chapter 3)

to a boil. Boil for 1 minute, then remove from the heat

and whisk in the butter and citrus juices. Pour through

a strainer into a separate bowl, then pour directly into

Cutting Clean Slices

the prepared crust.

Want to cut attractive, sharp-looking pie

slices? Use a thin-bladed knife dipped in

hot water and wiped dry for each cut. The

4. Spread the meringue onto the filling while it is still hot,

warm knife trick is also good for cutting

making sure the meringue completely covers the filling

very cold pies, such as ice cream or frozen

and the inside edge of the crust. Bake for 10 to 12

fluff pies. The heat from the knife will make

each slice look picture perfect!

minutes, or until the meringue is golden brown.

Remove from the oven and cool to room temperature,

uncovered, before slicing.

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119

Orange Raspberry Pie

Fresh raspberries are a must for this pie. Frozen raspberries are too watery.

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

layer of aluminum foil and add pie weights or dry

1 tablespoon lemon juice

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

1 cup orange juice

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

8 egg yolks

2 tablespoons cornstarch

until the crust is golden brown all over. Remove from

8 tablespoons unsalted butter

the oven and set aside to cool.

1 cup fresh raspberries

3. In a medium saucepan, combine the sugar, lemon

1 recipe Spiked Whipped Cream

(See Chapter 3)

juice, and orange juice and stir until the sugar is melted.

4. Whisk in the egg yolks and cornstarch. Cook over

medium heat, whisking constantly, until bubbling and

thick. Reduce the heat to low and stir in the butter until

melted. Remove from the heat to cool slightly.

5. Spread the raspberries onto the bottom of the prepared

crust. Pour the curd through a strainer into the

prepared crust. Cover the pie with plastic and chill for 4

hours.

6. Spread the chilled pie with the Spiked Whipped Cream.

Serve immediately.

12 0

Lemon Chiffon Pie

This light and refreshing pie is the perfect end to a barbecue or picnic.

IngredIents  | ServeS 8

1. In a small bowl, combine the gelatin and the water.

1 tablespoon unflavored powdered

Allow to stand until completely bloomed, about 10

gelatin

minutes.

¼ cup cold water

4 egg yolks

2. In a double boiler, combine the egg yolks, sugar, lemon

1⁄3 cup sugar

zest, and lemon juice. Cook the mixture, whisking

1 tablespoon lemon zest

constantly, until thickened and lighter in color, about 10

½ cup lemon juice

minutes. Remove from the heat and add the bloomed

4 egg whites

gelatin. Whisk until dissolved. Allow to cool until it

¼ teaspoon salt

starts to thicken.

¼ cup sugar

1 (9-inch) pastry crust, baked and cooled

3. In a large, clean bowl, whip the egg whites with the salt

1 recipe Stabilized Whipped Cream (See

until they are very frothy. Gradually add in the sugar,

Chapter 3)

beating constantly, until the whites form medium

peaks.

Does Your Pastry Crust Shrink?

4. Working in thirds, fold the egg whites into the lemon

If you notice that after baking your pastry

crust shrinks significantly or the sides of the

mixture, making sure no large streaks of egg white

crust collapse, you may be overworking the

remain. Pour the mixture into the prepared crust and

dough. Use a light touch when mixing and

chill until firm, about 4 hours.

rolling out pastry dough. Also, a good long

chill in the refrigerator once the crust is in

the pan will prevent shrinking.

5. Once chilled, prepare the Stabilized Whipped Cream.

Top the pie and chill for 30 minutes before serving.

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12 1

Lemon Chess Pie

Lemon adds a refreshing zip to the traditional chess pie.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

4 eggs

2. In a large bowl, whisk together the eggs, butter, and

¼ cup butter, melted

sugar until smooth.

2 cups sugar

1 tablespoon yellow cornmeal