Monday, December 08, 2014

pies


Once I realized that I didn't have to master the art of the perfect pie crust (meaning: it's ok to buy a frozen or pre-made crust), the whole world of pie opened up to me. And now pie has become my favorite dessert. More so than cake. I don't even know what to say about that and I can't believe I just typed it, but it's totally true.

This weekend, I made two pies. I'd like to share the recipes with you because they were both delicious, and not terribly complicated, especially if you use a pre-made crust like I did.

Pie #1: Double Cream Blueberry Mike has always loved blueberry pie the best. We both like this one because of the sour cream layer on top. It cuts the sweetness and adds a really creamy consistency. I followed the recipe exactly and the pie turned out top notch. The combination of the blueberries and cinnamon and that creamy topping was just really perfect. I'm definitely going to make it again soon.

Pie #2: German Chocolate

1 uncooked pie shell (deep dish is best)
1 4-oz package semi-sweet baking chocolate (or 4 oz chocolate chips)
1/4 cup butter
1 12-oz can evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 large eggs
1 teaspoon vanilla
2/3 cups flaked coconut (I use sweetened)
1/3 cup chopped pecans (optional, and since Mabel is allergic, I always opt out)
1 cup sweetened whipped cream
chocolate shavings (or chopped chocolate chips)

Defrost the pie shell, or make the dough from scratch and place in a large deep dish pie plate. Set aside.

Combine the baking chocolate and the butter in a small pan over low heat. Stir until the chocolate melts and the mixture is smooth. Remove from the heat and slowly stir in the evaporated milk. Set aside.

Combine the sugar, cornstarch, and salt in a large bowl. Add eggs and vanilla and mix well. Gradually stir in the chocolate mixture, using a whisk. Pour the mixture into the unbaked pie shell and sprinkle with coconut and nuts.

Bake at 375 degrees for 45 minutes. The pie might appear soft, but it will become firm while cooling. Chill in the fridge for at least 4 hours. Top with whipped cream and chocolate shavings.


Fun fact: Both of these pies are copy cat recipes of Marie Callender's pies. Marie Callender's started in my home town and played heavily into my childhood. It wasn't Thanksgiving (or any holiday, really) without a Marie Callender's pie or two or three. And dinner at their restaurant was always a treat.

4 comments:

  1. Thank you for sharing these. I'm excited to make the German chocolate pie for my dad when he come to visit again. He has German chocolate cake for his birthday each year so this would be a fun change up if he likes it. I too learned to enjoy baking pies more after my grandmother let me in on her "secret" to a great pie crust. She had made her own for so many years (she makes us our favorite pie each year for our birthday) that when she switched we didn't even know the difference. I laughed when she told me.

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  2. Hello pies!! I love pie too. And ain't nothing wrong with buying a crust. :) I made a banana cream pie recently from scratch and honestly, it wasn't very good. Next time I'm using the recipe I got from you for the black bottom banana cream pie.

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  3. Time to show you how easy it is to make a good pie crust (but definitely not as pretty) :)

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  4. Good idea to use a pre-made crust! I just wanted to let you know that this blog post inspired me to start making pies whenever we needed a real dessert -- you know, having dinner guests over, a potluck, that sort of thing. A pie just feels more like a fancy dessert than, say, brownies or ice cream. I've since made pumpkin pie, pecan pie, and banoffee pie. The banoffee is always a huge hit and it's so easy! It's basically banana cream pie with a layer of dulce de leche (which is so easy to make). I'll be trying your blueberry pie next, thanks!

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