Browsing Tag


Caramel Pumpkin Pie

November 7, 2011

This weekend Joey and I got together with a group of young couples at our church on Saturday night to share what we are thankful for, what God is doing in our lives and eat pie. Pretty awesome, right?

Since we are still pretty new to our town and church, I knew I couldn’t bring just any old pie. I needed a pie that pulled out all the stops. And when I want a recipe that is sure to impress and go above and beyond without being complicated or overly fussy, I go to Gourmet Today. It a monster of a cookbook, coming in at just over 1,000 pages, and one that I’m realizing I don’t use nearly enough.

But before you think that this pie is just like a hundred other pumpkin pies, let me assure you it isn’t. The sugar and water are cooked until the mixture caramelizes, then gets infused with a hefty dose of heavy cream and spices that are substantial but not overpowering.

Edited on Monday to Add: The pie was a hit! There was only one slice left, and Joey took that problem off my hands on the way home from church.

Caramel Pumpkin Pie
Adapted slightly from Gourmet Today

*1 1/3 cups graham cracker crumbs
*4 tablespoons butter, melted
*3 tablespoons sugar
*1/4 to 1/2 teaspoon ground cinnamon

*2/3 cup sugar
*1/4 cup water
*1 1/2 cups heavy cream
*1 1/4 cups solid-pack pumpkin (not pumpkin pie filling)
*1 teaspoon ground ginger
*1 teaspoon ground cinnamon
*1/8 teaspoon nutmeg
*1/4 teaspoon salt
*3 large eggs, lightly beaten

*Preheat oven to 375°F. In a large bowl, combine the graham cracker crumbs, butter, sugar and ground cinnamon until well combine. Transfer mixture to a 9-inch pie plate and press into the plate and up the sides to form a shell. Set aside.
*In a large heavy saucepan, bring sugar and water to a boil, stirring until sugar is dissolved. Boil, without stirring, washing down sides of pan occasionally with a pastry brush dipped in cold water and gently swirling pan for even cooking until mixture is a deep golden carmel, about 10 minutes.
*Reduce heat to moderate and carefully add half of the cream (mixture will bubble vigorously), stirring until caramel is dissolved, about 2 to 3 minutes. Stir in remaining crema and bring just to a simmer. Remove from heat.
*Whisk together pumpkin, spices and salt in a large bowl. Whisk in hot cream mixutre, then eggs, whisking until well combined and smooth.
*Pour filling into prepared pie shell. Bake until filling is firm and just slightly wiggles in the center when the pie plate is touched, about 40 minutes.
*Cool pie compltely on a rack, about 2 hours.

Happy Baking!

Peanut Butter Pie for Mikey

August 12, 2011

I don’t personaly know Jennifer Perillo, nor did I know her husband, Mikey. But like thousands of others across the web, I was brought to tears after reading her touching post in the wake of her husband’s sudden and premature death.

When I first heard the news, I thought immediately to what we as a blogging community could do to offer love and support. Jennifer herself provided the answer: make Mikey’s favorite peanut butter pie on Friday and enjoy it with loved ones. Such a simple, meaningful and delicious call to action that hundreds of bloggers are answering today.

Joey and I will be enjoying this pie at home with a couple of friends who are staying with us tonight, counting our blessings and being thankful for each and every day we have with one another. Life is such a precious gift, and I hate thinking about how much time we waste being angry over petty things or how busy we get with superficial details.

And the pie? It’s as good as it gets. Quite similar to a giant peanut butter cup spooned into a chocolate cookie crust. I can’t imagine a better way to celebrate loved ones.

I hope you make time to eat peanut butter pie soon, too.

Peanut Butter Pie
Adapted from In Jennie’s Kitchen: Creamy Peanut Butter Pie 

*1 purchased chocolate cookie crust
*4 ounces milk chocolate chips
*1/4 cup chopped pecans
*1 cup heavy cream
*8 ounces cream cheese, softened
*1 cup creamy peanut butter
*1 cup confectioner’s sugar
*1 teaspoon vanilla extract
*1 (14-ounce) can sweetened condensed milk

*Melt the chocolate chips in the microwave until smooth. Spoon mixture into the bottom of the prepared pie crust. Top with the chopped pecans. Refrigerate until ready to use. 
*In the bowl of an electric mixer, beat the heavy cream until stiff peaks form. Transfer to another bowl and refrigerate until ready to use.
*Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner’s sugar.  Add the sweetened condensed milk and vanilla extract. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
*Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into pie crust. Refrigerate for three hours or overnight before serving. Top with additional chopped pecans, if desired.

Happy Baking!


Coffee Cheesecake Ice Cream Pie

May 16, 2011

Sorry for the delay in posting, friends. I was excited to share this recipe on Friday before I left to celebrate my best friend’s wedding in Minneapolis for the weekend. But blog host site issues kept me from posting before I left and the weekend was 100% computer-free.

Last week was unbelievably hot for Iowa in May. On more than one day, temperatures reached far into the 90’s, turning my thoughts to ice pops and ice cream pie. This ice cream pie in particular will be making an appearance many times this summer, I can already tell.

It’s unbelievably simple, rich, smooth and creamy. The perfect blend of sweet ice cream and tangy cheesecake frozen into a single no-bake pie. I could continue to wax on about this pie, but really, with a name like Coffee Cheesecake Ice Cream Pie, do I really need to?

Didn’t think so.

Coffee Cheesecake Ice Cream Pie

*1 pre-packaged graham cracker crust
*2 (8-ounce) packages cream cheese, softened
*2/3 cup powdered sugar
*1/2 teaspoon vanilla extract
*1/3 cup milk (I used 2%)
*1 pint coffee-flavored ice cream (I used Starbucks), softened
*1/2 cup chocolate chips, melted (optional)

*With an electric mixer, beat the cream cheese until smooth. Add in the powdered sugar, vanilla extract and milk and beat until creamy. Add in the ice cream and beat until smooth. Pour mixture into graham cracker crust and freeze in the freezer for at least 3 to 4 hours, or until completely firm and frozen.
*Before serving, drizzle with melted chocolate, if desired.

Happy Baking!


No-Roll Pie Dough

May 11, 2011

Good morning and happy Wednesday, friends!

I want to introduce you to someone. Her name is Alice, and she is as sweet and real as they come. Her blog, Savory Sweet Life, is packed with family-friendly recipes and tempting goodies. But what really caught my eye a few months back was the pie dough recipe Alice shared.

Well, it wasn’t so much the recipe itself but the concept. A no-roll pie dough? Did such a thing really exist all these years? And was it possible that for all these years I could have been making pie shells without all the grief of rolling and fluting? It appears so.

Of course for a fancy, finished feel, rolling dough still has its place, but for everyday, this method has become my go-to.

Over the past few weeks, I’ve been testing out pie dough recipes, looking for a favorite. When I opened up the June issue of Martha Stewart Living, I knew I had a winner. Her Pate Brisee, the French version of pie dough, was chock full of butter – a great sign of you’re looking for light, flaky crust. And when it came out of the oven it didn’t disappoint!

Pate Brisee
Adapted from Martha Stewart Living, June 2011

*2 1/2 cups all-purpose flour
*1 teaspoon salt
*1 teaspoon sugar
*2 sticks butter, cold and cut into cubes
*1/4 to 1/3 cup ice cold water

*In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
*With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
*With your hands, press pie dough into a lightly-greased pie plate, working to be sure the dough is pressed into an even layer of thickness on the bottom and up the sides of the plate. Bake per recipe instructions.

Happy Baking!

Pie Bites

January 10, 2011

One of my earliest food memories is of baking pies with my mom. Thinking about it now, I’m not sure my mom made that many pies, but the times she did burn bright in my memory. Not of the actual pie, but of the scraps. My mom would brush the scraps of pie crust with cinnamon sugar and put them in the oven with the pie as a special treat for me to eat. Flaky, delicious finger-food. Perfect for little hands that couldn’t wait for a pie to bake and cool.

So last week, instead of baking a whole pie, I put together a batch of flaky pie crust and cut it out like cookies. And you know what I realized? It’s a whole lot more fun than a whole pie. A perfect sweet bite at the end of a meal, and great for people like me who like to mix it up. Smears of Nutella, fruit preserves, and yes, peanut butter, keep things interesting.

And this pie crust? To die for. Flaky, light and, most importantly, easy. For anyone who has struggled with flaky pie crust, I know your pain. My grandmother makes the world’s best pies, and my mom knows it. So growing up, her standards for the pie crusts I made were very high. In fact, it wasn’t until this year that I felt I was getting closer to pie crust perfection. With this crust, you, too, can get there.

So here’s to pie and desserts to get you thought the week!

Pie Bites
(Printable Recipe)

*1 1/4 cups flour
*8 Tbsp. unsalted butter, cubed
*1/4 tsp. kosher salt
*1/4 cup ice water
*1 large egg yolk, lightly beaten
*2 Tbsp. sugar
*1 tsp. ground cinnamon
*1/2 cup Nutella or Fruit Preserves

*Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat mat. (I recently got a Silpat for Christmas and can’t say enough good things about it!)
*In the bowl of a food processor, combine the flour, butter and salt. Pulse 5 to 10 times, until mixture resembles coarse crumbs. Be careful not to pulse too many times. The butter should still be slightly clumpy.
*Combine the water and egg yolk. Add in the water and egg yolk mixture and pulse until dough starts to come together. Press the dough into a disc and wrap in plastic wrap. Refrigerate for an hour.
*Roll dough into 1/4-inch thickness on a lightly floured surface. Cut into circles with a cookie cutter of the top of a drinking glass. Transfer to baking sheet. Combine the sugar and cinnamon and sprinkle over circles.
*Bake for 16 to 20 minutes, until edges are just slightly browned. Remove from oven and cool slightly. While circles are still warm, spread with Nutella.

Happy Baking!


Related Posts Plugin for WordPress, Blogger...