Favorite Pie Recipes

15 years ago

Here is my recipe for my favorite pie, as requested on the Pie Vote Thread:

Chocolate Hazelnut Bavarian Cream Pie

This recipe uses melted chocolate.

Ingredients:

4 tsp gelatin

2-1/2 tbsp cold water

2-1/2 oz. Bittersweet chocolate

2/3 cup milk

5 egg yolks

1/4 cup sugar

1/8 tsp salt

1 cups hazelnuts, toasted

1 tbsp Frangelico

1-1/4 cups whipping cream

Directions:

Place a bowl and beaters in the freezer for the whipping cream, to be used later.

Soak the gelatin in the cold water in a small container.

Melt the chocolate in the top of a double boiler.

Measure the milk in a pyrex liquid measuring cup, and microwave it 45 seconds on high, or until it is scalded. Add to the chocolate and stir to blend.

Combine the egg yolks, sugar, and salt in a large mixing bowl and beat until blended. Add the milk & chocolate mixture slowly, stirring constantly, so that the eggs do not cook. Return the mixture to the double boiler and cook until it begins to thicken, stirring constantly. This will take a few minutes, probably about 10-12.

Stir in the gelatin and mix until dissolved.

Coarsely chop the hazelnuts, combine them with the chocolate mixture, and add the Frangelico.

Chill the entire mixture until about to set, which should take about 30-40 minutes or so, depending on your refrigerator. You do not want it to be too stiff, and so you should check it often, if it appears to start to cool. If it gets too stiff, you will have to warm it slightly by returning it to the double boiler with hot (but not boiling) water in the bottom, or you can float the bowl in a larger bowl of warm to hot water and stir until it is a good consistency.

Remove the bowl and beater from the freezer, and add the whipping cream to the bowl. Whip the cream until stiff, and fold into the slightly chilled chocolate mixture. Pour the combined mixture into an 8" pie pan with cookie (or graham cracker) crust and one dessert cup. Chill thoroughly (at least 12 hours) before serving.

Yield: one 8" pie and one dessert cup, or one 9" pie. I like to have a little bit of the pudding without the pie crust.

At holidays, I double the recipe. If you do not want to use Frangelico, you can use 1/2 tsp vanilla instead. You can also add extra whipped cream on top.

Lars

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Comments (18)

canarybird01
15 years ago
Lars that sounds heavenly!

Pie is my favourite dessert I guess, but I try not to make them too often. North American-style pies are unknown here. One never sees them offered in a restaurant or cafeteria.
The one exception is in an British-owned cafe where pies are sometimes made by the owner and served.

Here is how I make my apple and peach pies. Our peach tree hasn't done much these past couple of years and the supermarket peaches are dreadful.

APPLE PIE
3/4 cup sugar (or a little less)
1/2 teasp salt
1 teasp cinnamon
1/2 teasp nutmeg
1 1/2 TBS flour
2 TBS butter
4 1/2 - 5 large apples *(I prefer Granny Smith)- peeled and sliced.
Nathan's pastry - enough for double crust pie
1 TBS milk and 1 teasp sugar for top of crust

* Check quantity of apples by slicing them first into empty pieplate before lining with pastry to see if you have enough. Then remove and wipe plate clean again.

1) Preheat oven to 425 F (218 C)

2) Peel and slice apples into a mixing bowl. In another small bowl combine the dry ingredients and pour them over apples. Toss well to coat all over.

3) Line pieplate with pastry and pile coated apple slices into pieplate. Dot apples with pieces of butter.

4) Roll out top crust and put on pie, flute edges, brush crust with the milk and sprinkle with sugar.

5) Bake 10 minutes at 425F (218C) then lower heat to 350F (177C) for 35 - 40 minutes or until crust is golden.

********************************************

PEACH PIE
1 cup sugar (200 grams)
4 TBS flour
4 cups sliced peaches
1 TBS lemon juice

Using similar method as with apple pie, mix sugar with flour in mixing bowl, add sliced peaches and lemon juice.
Combine.

Pour into lined pie plate, put on top crust and use same baking temperatures and times as apple pie.
With both pies - be sure and have a drip-catching pan at the lower level of your oven in case the fruit juices bubble over.

SharonCb
lorijean44
15 years ago
My fave? Pecan pie!!

Pecan Pie

unbaked pie shell (recipe follows)
1 cup sugar
1/4 cup unsalted butter, softened
2/3 cup light corn syrup
1 tablespoon flour
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla
1 cup pecan halves

Combine sugar, butter & corn syrup until smooth. Add flour, salt & eggs together and beat. Stir in vanilla and pecans. Bake in unbaked pie shell 1 hour at 350 F.

(Note: Since the pie bakes so long, I make a collar out of foil to cover the edges of the pie crust for the first 45 minutes of baking. Remove the foil and continue baking the remaining 15 minutes.)

Connie's Pie Crust

1-1/2 cups flour
1/4 cup Crisco shortening
1/4 cup unsalted butter (chilled)
1/4 teaspoon salt
1/4 cup cold water

Stir together the flour, shortening, butter and salt. Sprinkle some of the cold water over the flour mixture and stir. Keep sprinkling the water and stirring until mixture holds together. Roll dough out for pie.

(To make in a food processor: Put flour, shortening, butter, and salt into food processor. Mix. Add cold water and pulse until ball forms; immediately remove from food processor and roll out for pie.)

Lori
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I've never been a pie maker myself (can't get the hang of the crust!) but one cookbook I have recommends not actually making the whole pie and freezing. It says to make the filling (apple, cherry, peach, whatever), then put it in a foil-lined or saran-wrap-lined pie plate until frozen through. Remove the frozen pie-shaped filling from the pie plate and keep wrapped in foil or a ziploc until ready to use. Then make the pie crust fresh and plop in the frozen filling and bake at 375 for 1 hr to 1 hr 15 min. Like I said - I'm no pie baker, but I guess if you find doing both crust and filling together results in a soggy crust or something, this is one alternative you could try.
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My favorite pie crust recipe doesn't call for lard but I see no reason why you couldn't replace lard for the shortening. I used to make lard pie crust most of the time but realized one day that while I liked it for savory pies I really like butter based crusts better for dessert pies. Foolproof Pie Dough Cook's Illustrated Vodka is essential to the texture of the crust and imparts no flavordo not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup). INGREDIENTS--For one 9-inch Single-Crust Pie 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces) 1/2 teaspoon table salt 1 tablespoon sugar 6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices 1/4 cup chilled solid vegetable shortening , cut into 2 pieces 2 tablespoons vodka , cold 2 tablespoons cold water 1. Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days. 3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to Â¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes. 4. Trim overhang to Â½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes. 5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp. Note: I've doubled this recipe for two crust pies, just rolled, filled and put the top crust on, it's wonderful. Nancy
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Elmokali, I use to always buy premade pie crusts until my Dear Mother gave me this recipe. Perfect Pie Crust Every Time 4c. unsifted flour 2 tsp. salt 1 3/4 c Crisco 1/2 c water 1 TBSP white vinegar 1 large egg No matter how much you handle this dough it will be tender and flaky. Put the 4 cups of flour and salt in large bowl. Mix well. Add crisco and using a dough blender mix until ingredients are crumbly. In a measuring cup fill with 1/2 cup water, add vinegar and egg and mix well. Combine with flour mixture, stirring with fork until moistened. Divide dough into 4 equal parts. With hands, shape dough into 4 flat round patties. Wrap in platic wrap and chill for 1/2 hour. When ready, roll into crust. Can freeze up to two weeks before using and the dough will remain nice. I haven't bought pie crust since I made this the first time. Hope you like flaky crust and try this recipe. Let me know. Punk
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jude31
15 years ago
Thanks for the recipe, Lars. What a treat to look forward to.

SharonCB, fruit pies, especially apple, are my all time favorites and Lori, your pie is beautiful as well

jude
Tracey_OH
15 years ago
I love this thread! Thanks Lars. I'm already wanting to try them all. This is one my mom always made so it brings back some great childhood memories. You can change up the flavor of the preserves and if you want to get fancy, whip up some real sweetened whipped cream instead of the cool whip. I've done that and it's just divine.

Here is a link that might be useful: Fruit in crust cheesecake pie
Lars
Original Author
15 years ago
I noticed that I forgot to put in the recipe for the crust, and so I will add my recipe for lime pie, which has a graham cracker crust. It may need to bake a bit longer for the Bavarian cream pie, since it will not be baked after the filling is added. BTW, the hazelnuts are optional in the Bavarian cream recipe, but I like the texture that they add. The hazelnuts must be very fresh, if you decide to use them.

Here's the lime pie recipe:

LarsÂ Lime Pie

Crust

6 tbsp unsalted butter
2-1/2 tbsp sugar
1-1/4 cups Graham cracker crumbs

Filling

2 tbsp cream cheese or Neufchatel cheese
2 tsp sugar
2 eggs, slightly beaten
3-4 fresh limes (enough for 1/2 cup juice, I use Bearss limes that I grow myself)
2 tbsp cornstarch
1 smidgeon salt (1/32 tsp)
1 Â 14 oz can sweetened condensed milk

Topping

1-1/4 cups heavy whipping cream
1 tbsp sugar
1 tsp cornstarch

Directions

Melt butter and add sugar. This can be done in a 9" Pyrex pie pan, or a bowl, as you prefer. Add the Graham cracker crumbs and mix with a fork to combine. Press into a 9" pie pan and bake 7 minutes at 350Â° and allow to cool.

Soften the cream cheese in a bowl with 2 tsp sugar and add the eggs. Beat to combine thoroughly. Zest the limes, preferably with a Microplane grater, to obtain 1 tbsp lime zest, to be used later. Squeeze limes to obtain at least half a cup of lime juice, and add the cornstarch . Mix this with the cream cheese/egg mixture and add the salt and condensed milk, and combine. A hand-held mixer can be used at this point, especially if you have used it to beat the cream cheese and eggs. Stir in the lime zest by hand with a spoon (not the mixer!) and pour the mixture into the slightly cooled pie shell. Bake at 375Â° for 18 minutes. Allow the pie to cool, and then chill in the refrigerator for at least two hours.

Chill the egg beaters and bowl for the whipping cream in the freezer while the pie is chilling, and then whip the cream until soft peaks form. Add the sugar and cornstarch and beat until fairly stiff. Cover the top of the chilled pie with whipped cream and serve.

Yield: 8 servings.

Lars
sally_grower
15 years ago
All this talk of pie is not so good for my diet!

This is a family favorite.

COCONUT CREAM PIE

Â¾ cup sugar
1/3-cup all-purpose flour or 3 tbls cornstarch
Â¼ tsp salt
2 cups milk
3 slightly beaten egg yolks
2 T butter
1 tsp vanilla
1 cup flaked coconut
1 9-inch baked pastry shell
1 9oz carton Cool Whip

In saucepan, combine sugar, flour and salt; gradually stir in milk. Cook and stir over medium heat till bubbly. Cook and stir 2 minutes. Remove from heat.

Stir small amount hot mixture into yolks; immediately return to hot mixture;
Cook 2 minutes, stirring constantly. Remove from heat. Add butter, vanilla and coconut

Pour into cooled baked pastry shell. Spread Cool Whip on top.

Sprinkle toasted coconut on top.
CA Kate z9
15 years ago
Country Cream Rhubarb Pie

Prepared 9" Pie Shell
1 1/2 cups sugar
2 Tbl flour
1 cup whipping cream
3 cups chopped rhubarb

Mix sugar, flour; add cream; mix well. Put rhubarb into prepared 9" pie shell. Pour liquid mixture over rhubarb.

Bake at 425Âº for 5 minutes.
Reduce heat to 325Âº for 55 minutes.
Remove from oven and allow to cool.
User
15 years ago
I made this one about a week ago, its Yummy!

Here is a link that might be useful: Old fashion Peanut Butter pie
User
15 years ago
My all time favourite pie.

Home Cookin Chapter: Recipes From Thibeault's Table

Rhubarb Pie
===========
Adjusted from Madame Benoit's Rhubarb Pie - 1978

Pastry to double crust
4 to 5 cups of rhubarb depending on size of pie plate.
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons of flour
Pinch of salt
Juice from 1/2 a lemon
1/2 teaspoon of vanilla
1 to 2 tablespoons of sugar

Heat oven to 450Â°F

Roll out dough for bottom crust and line pie plate.

Beat Eggs and then stir in both sugars, flour, lemon juice, salt and vanilla. Mix in Rhubarb.

Pour into pie shell.

Roll out remaining pastry and cut into strips. Weave pastry strips over top to create a lattice effect. Brush with milk and sprinkle with one to two tablespoons of sugar.

Option: cut out leaves either by hand or with a leaf cookie cutter, place over filling. Brush with the milk and sprinkle with sugar.

Place pie on bottom shelf and bake for 15 minutes. Move pie to middle shelf and reduce heat to 350Â°F and continue baking for 25 to 35 minutes until the crust is golden brown.
Lars
Original Author
15 years ago
Wow! I've never had rhubarb, much less rhubarb pie, and it came out #3 on Nancy's list! I'm not sure I've seen rhubarb in the market, but I'll have to look for it. I also noticed that the recipe does not mention cutting the rhubarb, and so I'm curious about that. I'm pretty sure it would need to be cut, but I don't know how or what size. Maybe you get rhubarb already cut in the market. If not, what size pieces should be used? This is a new one for me.

Lars
bcskye
15 years ago
Lars, I'm still finding rhubarb in the produce departments in our groceries. I cut the stalks in 1/2" pieces for rhubarb in pies. You can also buy rhubarb frozen and the ones I found are already cut into pieces. Try Sheshebop's strawberry rhubarb pie and you'll be hooked for life.
User
15 years ago
Lars, Rhubarb is not sold here already cut. It is sold in stalks. For this pie, the rhubarb is cut into 1/2 inches pieces.

Sorry, I forget that some things do need to be spelled out. I just assumed that 4 to 5 cups implies that the rhubarb is cut.

Ann
caliloo
15 years ago
Tracey_oh

I made your Fruit in Crust Cheesecake Pie for Smokefest dessert yesterday and it was a huge hit! I wish I had made two. Thanks so much for sharing the recipe,

Alexa
Rusty
15 years ago
Lars, thank you for posting your Chocolate Hazelnut Bavarian Creme Pie recipe.
Can't wait to try it!

Thank you for starting this thread, too.
Lots of "to tries" here.

Thought I'd put in my humble contribution.

Millionaire Pie
(From Doris P, in a local cookbook)

1 can sweetened Condensed milk.
1 can (20 oz) crushed pineapple
1 cup coconut flakes
1 cup Marachino cherries, chopped
1 cup pecans, chopped
1/2 cup lemon juice
1 12 oz tub Cool Whip*
2 prepared crusts**

Beat condensed milk and lemon juice together.
Mix in drained pineapple, coconut, cherries (I like to include a little juice from the cherries to give the pie a pretty pink color) and pecans.
Fold in Cool Whip.
Pour into crusts.
Chill overnight.

* I have used the 10 0z size that Cool Whip now comes in successfully. The 2 oz difference doesn't seem to have any effect on the finished product.

** The original recipe called for Graham Cracker crusts, which both I and my family despise.
I usually use the "No Roll" pie crust recipe (included below).
OR: To make a really 'Over-the-top' (Also called Billionaire Pie in our house) substitute chocolate cookies, such as Pepperidge Farms' Chocolate Chessman, for the graham crackers in a Graham cracker crust.

No-Roll Pie Crust
(From Mrs. D, in a company cookbook)

1 1/2 Cups flour
1 1/2 Tbsp sugar
1/2 tsp Salt
1/2 Cup salad oil
2 Tbsp cold milk
Put flour, sugar and salt in pie pan
Whisk oil and milk together (will become slightly thick)
Add to dry ingredients in pan.
Mix, and pat out to fit pan.
Flute edges. Prick well all over.
Bake at 350 degrees, about 15 minutes.

This is a great (and easy) crust for cream pies.
Always crisp and flaky.

Rusty
User
15 years ago
SharonCb, I made your Apple Pie today and it was wonderful. DH said it was exactly what a homemade apple should should taste like - not cloyingly sweet or overly spiced. The spices and dry ingredients brought out the best flavor in my freshly picked apples. The filling wasn't gummy, but held together well. Thanks!
lakeguy35
15 years ago
Here is another Pecan Pie recipe that we love. I think it's the bourbon... : )

Heart of Dixie Pecan Pie
Source Nick Malgieri

One batch Sweet Pastry Dough, for a 1-crust pie
Filling
1 cup dark corn syrup
3/4 cup sugar
6 tablespoons butter
3 large eggs
Pinch salt
2 tablespoons Bourbon
2 cups pecan halves or pieces, or a combination
Prepare and chill the dough.

David
For the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs to break up and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while preparing bottom crust.
Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge.
Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are immersed.
Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature.
centralcacyclist
15 years ago
I made David's Heart of Dixie Pecan Pie for our Thanksgiving meal on the sailboat last year. It was a huge hit. I added more pecans, though. Loves me some pecans.

I've also made Ann's rhubarb pie for a nostalgic friend. Another friend at the same dinner party declared it the best pie she had ever eaten. And she had never had rhubarb pie before she tried mine.
BeverlyAL
15 years ago
Joann, thats the exact recipe I use for Peanut Butter Pie.

Rusty, my DH's favorite pie is Millionaire Pie. I think the only difference in my recipe and yours is that I used peaches in place of the coconut. I must try it with coconut!

I can't give a recipe for my favorite pie which is fried dried peach pies. There are recipes to be found, however none of them come even close to my Grandmother's which were my favorite. Most all pies made from dried fruits and fried are the best as far as I'm concerned, that is if you have someone who knows how to make them well and isn't afraid to make the pastry with lard and cook them in a cast iron skillet.

Favorite Pie Recipes

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