Category: Pies and Pastries

Pies and Pastries

Lemon Cookie Pie

cathysmahaLeave a comment

I’ve seen several variations of this pie and have wanted to make it for some time. This recipe is delicious. I served it to guests and gave extra pieces to my family. Everyone loved it. It is quite rich, so a small piece per serving is appropriate. My only regret was not adding more lemon juice. The taste was wonderful but next time I would taste the lemon mixture to determine if I should add more lemon juice. My daughters and I also discussed how good this would be with a dollop of lemon curd, raspberry sauce or fresh raspberries on each serving. This is a wonderful pie to serve when it is hot outside!

Lemon Cookie Pie

INGREDIENTS:
  • Graham Cracker Crust (Fork-Lore:or store bought which I used)
    • 1 1/2 cups (165g) ground graham crackers 
    • 1/4 cup (50g) granulated sugar
    • Pinch of kosher salt
    • 6 tbsp unsalted butter, melted
  • Lemon Pie Filling
    • 8 oz full fat cream cheese, room temp
    • 14 oz can sweetened condensed milk
    • Zest of 1 lemon 
    • 1/2 cup (115g) lemon juice (Fork-Lore: or more to taste liking)
    • 1 3/4 cups (430g) heavy whipping cream
    • 3 tbsp powdered sugar
    • 1 tbsp dry milk powder (optional)
  • 1 1/2 bags Tate’s Bake Shop lemon cookies (regular or gluten free)  
  • Optional: Lemon Curd, Raspberry Sauce or fresh raspberries
DIRECTIONS:
  1. Graham Cracker Crust:
    • Mix together the ground graham crackers, sugar, and salt. Then stir in the melted butter until evenly combined. Press the crust into a 9″ pie dish, covering the bottom and sides. Place in the refrigerator while we make the filling.
  2. Lemon Pie Filling
    • In a medium bowl using a fork, mash the cream cheese until spread out. Then stir in the sweetened condensed milk. Once roughly combined, switch to a whisk and vigorously mix until completely smooth. Then whisk in the zest and juice until well combined. 
    • In a separate bowl using a hand or stand mixer with the whisk attachment, add the heavy whipping cream, powdered sugar, and milk powder if using. Whip on high speed until light, fluffy, and smooth with firm peaks, about 2 minutes. Careful not to over whip as the mixture should still be smooth and creamy.
    • Scoop half of the whipped cream into the lemon mixture and use a rubber spatula to fold to combine. 
    • Spread 1/3 of the filling into the bottom of the chilled crust. Place a layer of cookies on top, breaking some of the cookies to cover as much of the surface as possible.
    • Spread another 1/3 of the filling on top and place another layer of cookies on top.
    • Finish with a final layer of the lemon filling and then top with the remaining whipped cream. The filling will likely overtake the crust but that’s ok! We’re making a big, thick pie. 
    • Sprinkle the top with some crushed cookies and chill uncovered overnight. The next day, serve chilled and enjoy!
  3. Fork-Lore Optional: Serve with a dollop of lemon curd on top.

Recipe from ButternutBakeryBlog

Appetizers · Pies and Pastries

Peach & Prosciutto Flatbread with Balsamic Reduction

cathysmahaLeave a comment

Each peach season I look forward to a sweet and savory flatbread or pizza with peach and prosciutto. This time I took the easy way out with store-bought flat bread. The original recipe called for ricotta, but I’m just not a fan. The mozzarella and parmesan were perfect for me. And, don’t forget the balsamic reduction! A yummy easy dinner for hot summer nights!

Peach & Prosciutto Flatbread with Balsamic Reduction

INGREDIENTS:
  • Stonefire Artisan Flatbread (I used one for this recipe)
  • 2 slices fresh mozzarella, diced into small cubes
  • 1 oz. parmesan cheese, shredded (1/4 cup)
  • 1 medium fresh peaches
  • balsamic reduction
  • 1/8 cup slightly packed fresh basil leaves, chopped (or to taste)
DIRECTIONS:
  1. Preheat oven to 400 degrees.
  2. Layer prosciutto over crust into an even layer, aligning pieces side by side (if they overlap slightly that’s fine). Sprinkle with mozzarella cubes and parmesan cheese.
  3. Cut peaches in half and core. Laying peaches with sliced side down, cut peaches into slices (I thinly sliced). Layer peaches evenly over pizza.
  4. Bake 10 minutes or until edges are lightly golden.
  5. Remove from oven, sprinkle with fresh basil, and drizzle with balsamic reduction. Cut into slices and serve warm.
  6. Notes
    • There’s no need to peel the peaches before adding them to the pizza! 

Recipes inspired from CookingClassy

Holidays · Pies and Pastries

Homemade Eggnog Pie

cathysmahaLeave a comment

Oh my gosh, this recipe is amazing. Daughter, Megan, made it for our holiday dinner in addition to our traditional Rum Cake and it was amazing. The family may have voted for this Eggnog Pie slightly over our beloved Rum Cake. I never thought that would be possible. Megan took the original recipe and kicked it up a notch with a homemade graham cracker crust and homemade eggnog, sans the alcohol, because of the kids. Even if you’re not an eggnog fan, I think you’ll love this pie!

Homemade Eggnog Pie

INGREDIENTS:
  • 2 cups cold eggnog OR make your own (recipe below)
  • 1 large box of Jell-O instant vanilla pudding
  • 1 cup whipped cream (or cool whip)
  • Splash or rum (optional)
  • pre made graham cracker crust OR make your own (recipe below)
  • sprinkle of nutmeg
  • Homemade Eggnog Option:
    • 4 beaten egg yolks
    • 2 cups milk
    • 1/3 cup sugar
    • 1 cup whipping cream
    • 2 tablespoons light rum (optional)
    • 2 tablespoons bourbon (optional)
    • 1 teaspoon vanilla
    • Ground Nutmeg
  • Graham Cracker Crust
    • 2 cups graham cracker crumbs (about 16 full sheet graham crackers)
    • 1/3 cup packed light or dark brown sugar
    • 1/2 cup (8 Tbsp) unsalted butter, melted
DIRECTIONS:
  1. Mix together eggnog, vanilla pudding, whipped cream (or Cool Whip).
  2. Pour into graham cracker crust.
  3. Homemade Eggnog Option:
    • In a large heavy saucepan, combine the egg yolks, milk and sugar. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat Place the pan in a sink or bowl of ice water and stir for 2 minutes. Stir in whipping cream, rum, bourbon, and vanilla. Cover and chill for 4 to 24 hours. Use in recipe above or to serve as a beverage, sprinkle with nutmeg.
  4. Homemade Graham Cracker Crust:
    • Stir the graham cracker crust ingredients together. Pour into a 9 or 10-inch springform pan or pie dish and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. Freeze for 10–20 minutes as you prepare the filling.

Pie Recipe adapted from B. Dylan Hollis on Instagram

Homemade Eggnog Recipe from The Better Homes and Gardens Cookbook

Graham Cracker Crust recipe from SallysBakingAddiction