The Everything Pie Cookbook (9 page)

baking sheet. Bake for 50 to 55 minutes, or until the

1 tablespoon fresh lemon juice

filling is set and the top is golden brown. Allow to cool

1 (9-inch) pastry crust, unbaked

to room temperature before serving.

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Vanilla Cream Pie

Fresh vanilla beans offer the best flavor for this pie and produces a pretty, speckled custard.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (9-inch) pastry crust, unbaked

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

2 cups whole milk or half-and-half

double layer of aluminum foil and add pie weights or

2⁄3 cup sugar

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

1 vanilla bean, split and the seeds

scraped out

and weights and bake for an additional 10 minutes, or

¼ cup cornstarch

until the crust is golden brown all over. Remove from

3 egg yolks

the oven and set aside to cool.

¼ teaspoon salt

2 tablespoons butter

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

1 recipe Stabilized Whipped Cream (See

vanilla bean and seeds, cornstarch, egg yolks, and salt.

Chapter 3)

Whisk until smooth, then cook over medium heat,

stirring constantly, until it begins to simmer and

thicken, about 8 minutes.

Vanilla Bean Paste

Vanilla bean paste, made from vanilla

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

beans and a thick sugar syrup, is available

in specialty stores and online. It can be

melted. Pour through a strainer into a separate bowl,

used in the same measure as vanilla extract

then pour directly into the prepared crust.

and is perfect in recipes where the visual

impact of the beans matters. One table-

5. Place a layer of cling film directly on the custard and

spoon of vanilla bean paste is equal to 1

vanilla bean.

chill for at least 6 hours or overnight.

6. Once the pie has chilled, prepare the Stabilized

Whipped Cream and top the pie. Chill for 30 minutes

before serving.

4 8

Coconut Cream Pie

A chocolate cookie crust or graham cracker crust also work well with

this pie. If you have it, fresh shredded coconut can be used here.

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

1½ cups whole milk

layer of aluminum foil and add pie weights or dry

½ cup sugar

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

3 tablespoons cornstarch

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

1 egg yolk

2 eggs

until the crust is golden brown all over. Remove from

1¾ cups shredded sweetened coconut,

the oven and set aside to cool.

divided

¼ teaspoon salt

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

2 tablespoons butter

cornstarch, egg yolk, eggs, 1½ cups of shredded

1 teaspoon vanilla

coconut, and salt. Whisk until smooth, then cook over

1⁄8 teaspoon coconut extract

medium heat, stirring constantly, until it begins to

1 recipe Stabilized Whipped Cream (See

simmer and thicken.

Chapter 3)

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

coconut extract. Stir until melted. Pour directly into the

prepared crust.

5. Place a layer of cling film on the custard and chill for at

least 6 hours or overnight.

6. Once the pie has chilled, prepare the Stabilized

Whipped Cream and top the pie. Chill for 30 minutes

before serving. Garnish with the reserved coconut.

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4 9

Chocolate Cream Pie

Nothing beats a simple, rich chocolate cream pie. Make this pie

with a chocolate cookie crust to drive chocoholics wild.

IngredIents  | ServeS 8

1. In a medium saucepan, combine the milk, sugar, cocoa

2 cups whole milk or half-and-half

powder, cornstarch, egg yolks, and salt. Whisk until

2⁄3 cup sugar

smooth, then cook over medium heat, stirring

¼ cup Dutch-processed cocoa powder

constantly, until it begins to simmer and thicken.

¼ cup cornstarch

2. Remove from the heat and add the butter, chopped

2 egg yolks

¼ teaspoon salt

chocolate, and vanilla. Stir until melted. Pour through a

2 tablespoons butter

strainer into a separate bowl, then pour directly into the

2 ounces semisweet chocolate, chopped

prepared crust.

1 teaspoon vanilla

3. Place a layer of cling film directly on the custard and

1 (9-inch) Traditional Graham Cracker

Crust, baked and cooled (See Chapter 2)

chill for at least 6 hours or overnight.

1 recipe Stabilized Whipped Cream

(See Chapter 3)

4. Once the pie has chilled, prepare the Stabilized

Whipped Cream and spread it on the pie. Chill for 30

minutes before serving.

The Chocolate Matters

Consumers have become more sophisti-

cated and demand higher-quality ingredi-

ents in their grocery stores. Where once

only generic baking chocolate was avail-

able, now there are chocolate bars to suit

all tastes. Consider splurging on a bar with

a higher cacao percentage, anything over

65 percent. The end result will be a richer,

more robust chocolate flavor.

5 0

Banana Cream Pie

Using ripe bananas is the key to a flavorful pie. If your bananas are a little green,

put them in a paper bag overnight to accelerate the ripening.

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

3 ripe bananas, peeled and sliced ¼-inch

thick

layer of aluminum foil and add pie weights or dry

1½ cups whole milk

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

½ cup sugar

weights and bake for an additional 10 minutes, or until

3 tablespoons cornstarch

the crust is golden brown all over. Remove from the

1 egg

oven and set aside to cool.

¼ teaspoon salt

2 tablespoons butter

3. Evenly layer the banana slices in the prepared crust. Set

1 teaspoon vanilla

aside.

1 recipe Stabilized Whipped Cream

(See Chapter 3)

4. In a medium saucepan, combine the milk, sugar,

cornstarch, egg, and salt. Whisk until smooth, then

cook over medium heat, stirring constantly, until it

begins to simmer and thicken.

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

Stir until melted. Pour through a strainer into a separate

bowl, then pour directly into the prepared crust.

6. Place a layer of cling film directly on the custard and

chill overnight.

7. Once the pie has chilled, prepare the Stabilized

Whipped Cream and top the pie. Chill for 30 minutes

before serving.

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Butterscotch Meringue Pie

Butterscotch is simply brown sugar custard, but there is

nothing simple about the delicious, complex flavor.

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 milk

layer of aluminum foil and add pie weights or dry

1 cup heavy cream

2

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

⁄3 cup packed light brown sugar

weights and bake for an additional 10 minutes, or until

¼ cup cornstarch

2 egg yolks

the crust is golden brown all over. Remove from the

¼ teaspoon salt

oven and set aside to cool.

2 tablespoons butter

3. In a medium saucepan, combine the milk, cream, light

1 teaspoon vanilla

brown sugar, cornstarch, egg yolks, and salt. Whisk

1 recipe Foolproof Meringue

(See Chapter 3)

until smooth, then cook over medium heat, stirring

constantly, until it begins to simmer and thicken.

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

Stir until melted. Pour through a strainer into a separate

bowl, then pour directly into the prepared crust.

5. Prepare the Foolproof Meringue and spread onto the

filling while it is still hot, making sure the meringue

completely covers the filling and the inside edge of the

crust. Bake for 10 to 12 minutes, or until the meringue is

golden brown. Remove from the oven and chill in the

refrigerator for 2 hours, uncovered, before slicing.

5 2

Southern Pecan Pie

No gathering in the South is complete without a fresh pecan pie.

In the summer, try it with vanilla or chocolate ice cream.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

2 tablespoons all-purpose flour

2. Whisk together the flour and sugar. Add the eggs, corn

½ cup sugar

syrup, salt, butter, and vanilla. Whisk until smooth.

2 eggs

1 cup corn syrup

3. Spread the pecans into the crust in an even layer. Pour

¼ teaspoon salt

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

2 tablespoons butter, melted

counter to release any air bubbles.

1 teaspoon vanilla

1½ cups coarsely chopped pecans

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

1 (9-inch) Mealy Pie Crust, unbaked

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

(See Chapter 2)

Cool to room temperature before serving.

Pumpkin Pie

Filled with warm spices and creamy pumpkin, this traditional

pie is a perfect ending to a Thanksgiving or holiday meal.

IngredIents  | ServeS 8

1. Heat the oven to 425°F.

¾ cup sugar

2. In a large bowl, whisk together the sugar, cinnamon,

1 teaspoon cinnamon

salt, allspice, cloves, and nutmeg until well combined.

½ teaspoon salt

¼ teaspoon allspice

3. Add the eggs, pumpkin, and evaporated milk and

¼ teaspoon ground cloves

whisk until smooth.

1⁄8 teaspoon fresh grated nutmeg

2 eggs

4. Pour the mixture into the prepared pastry crust and

15 ounces pumpkin purée

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

12 ounces evaporated milk

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

1 (9-inch) pastry crust, unbaked

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.

C h a p t e r 4
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5 3

Lemon Meringue Pie

Tart and sweet, lemon meringue pie is popular all year round.

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.

½ cup lemon juice

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

1 recipe Foolproof Meringue (See

Chapter 3)

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

over medium heat, whisking constantly, until it comes

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

Meyer Lemons

and whisk in the butter and lemon juice. Pour through

Next time you make a lemon pie, why not

try Meyer lemons? A cross between a

a strainer into a separate bowl, then pour directly into

lemon and an orange, this fruit has a sweet,

the prepared crust.

mildly tangy citrus flavor. Originally from

China where they are grown in pots, Meyer

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

lemons have gained in popularity in Ameri-

can cooking and can be found in produce

making sure the meringue completely covers the filling

markets from November to March.

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

minutes, or until the meringue is golden brown.

Remove from the oven and cool to room temperature,

uncovered, before slicing.

5 4

Chapter 5

Fruit pies

Apple Pie with a Spicy

Strawberry Pie

Cheddar Crust

65

56

Cherry-Pear Crumble Pie