“THE PIE LADY “
Is a special monthly guest post by Beth Navarro. So, you get it…it changes monthly. As in, get this recipe now because it won’t be here next month! Here’s more about Beth plus this month’s featured pie. Pie faces.“Pie makes everybody happy.” Laurie Halse Anderson wrote that in her book The Impossible Knife of Memory and I have to agree. It does. I love pie. Always have. I didn’t want a birthday cake growing up, I wanted a pie.
Beth Navarro is an author, blogger and lover of pie. www.bethnavarro.com
Pappadeaux’s Sweet Potato Pecan Pie With Bourbon Sauce
- 1 (9 inch) pie shells, unbaked
- Sweet Potato Filling
- 1 1/4 cups cooked mashed sweet potatoes ( 2 medium)
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 egg, lightly beaten
- 1/4 cup heavy cream
- 1/4 teaspoon vanilla extract
- 1 pinch salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon allspice
- 3/4 teaspoon nutmeg
- 3 tablespoons butter, softened
- Pecan Pie Filling
- 1 1/4 cups sugar
- 1 1/4 cups dark corn syrup
- 3 eggs, lightly beaten
- 3 tablespoons unsalted butter, softened
- 1/4 teaspoon vanilla extract
- 1 pinch salt
- 3/4 teaspoon ground cinnamon
- 1 1/4 cups chopped pecans
- Bourbon Sauce
- 1 1/2 cups heavy cream
- 1 cup milk
- 1 (3 1/2 ounce) boxes vanilla instant pudding mix
- 3 tablespoons Bourbon or 3 tablespoons brandy or 3 tablespoons rum
1 teaspoon vanilla extract
- Preheat oven to 325°F.
- Sweet Potato Filling:Combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth (do not overmix).
- Pecan Filling: Combine all ingredients.
- Bourbon sauce: Whisk all ingredients together until creamy and smooth.
- To Assemble: Spoon sweet potato filling into the pastry shell.
- Fill shell evenly to the top with the pecan filling.
- Bake at 1 1/2 hours or until a knife inserted into the center of the pie comes out clean.
- Store pie at room temperature for 24 hours before serving.
Serve pie slices with Bourbon Sauce.
This one is for my husband. He’s been wondering when I’d finally do something chocolaty. So here it is! This one is simple and delicious and tastes even better then a s’more in my opinion. I never liked that chocolate piece in my s’more. I know, I know! Sacrilege. But here’s my problem with it. You got the warm, melty marshmallow then a hard cold piece of chocolate. Ruins it for me. But THIS is perfect. Toasty marshmallows then a layer of perfect warm squishy brownie and, of course, a graham cracker crust. Yum. I might start requesting my s’mores over the fire with a brownie instead. Enjoy!
- 10 full-sheet graham crackers (or 1.5 cups graham cracker crumbs)
- 6 Tablespoons (90g) melted unsalted butter
- 1/3 cup (65g) granulated sugar
- 10 Tablespoons (150g) unsalted butter
- 1 and 1/4 cups (250g) granulated sugar
- 3/4 cup + 2 Tablespoons (74g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 large eggs, cold
- 1/2 cup (62g) all-purpose flour (measured correctly)
- 25 large marshmallows (1/2 of a standard package or use mini marshmallows
Preheat oven to 325F degrees.
Make the crust: Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter and sugar. Press into an ungreased 8-inch or 9-inch pie dish. Set aside.
Make the brownies: Melt the butter, sugar, cocoa, and salt in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Set aside for a few minutes as you get the other ingredients ready. You don’t want the mixture to be piping hot.
Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. The batter will be thick and look shiny. Add the flour, beating with a whisk until fully combined. Try not to overmix the batter at this point. Spoon into crust.
Bake for 28 minutes. Remove from the oven and top with marshmallows. Return to the oven and continue to bake for an additional 3 minutes to melt the marshmallows. If the marshmallows aren’t toasted, turn on your broiler for 1 minute. Remove from the oven and allow to cool to room temperature before slicing. Run a very sharp knife under warm water when slicing; it helps slice neat pieces.
Pie tastes best at room temperature or reheated the day it is made. Any leftover slices should be heated for about 30 seconds in the microwave. Store pie at room temperature for up to 7 days. Do not freeze.
*For ease, you can use a box brownie mix instead to fill 1 pie!
Makes 8-10 servings.
Recipe adapted from The S’mores Cookbook
I hate tomatoes. Okay not all tomatoes, but I only really love them when they are cooked down to a sauce or in a salsa. So this pie didn’t seem too likely for me to make. But I saw this recipe and knew I wanted to give it a try. For one, it’s gorgeous. Tomatoes are pretty. And two, this pie challenge of mine was to branch out and try things new things. So here we go! This pie came out wonderfully. The flavors of the roma tomatoes, herbs, cheese and herbed mayo came together for the perfect bite. I’m so glad I made this one. But the best part of these pie making days I’m finding are the 30-35 minutes after I put the pie in the oven. The time my friend and I (the amazing woman behind the camera in these photos, Ms. Beauty in The Bite herself) sit outside on her porch and chat. Pie brings people together! And then of course the first bite after it comes out of the oven. Well, that is heaven.
- 2 c. all-purpose flour
- 1 tbsp. baking powder
- Kosher salt
- 1/4 tsp. herbes de Provence
- 6 tbsp. chilled unsalted butter
- 3/4 c. milk
- 2 lb. Roma tomatoes
- 2/3 c. mayonnaise
- 1 tsp. herbes de Provence
- 2 tsp. extra-virgin olive oil
- 2 tbsp. chopped fresh basil
- 1 tbsp. finely chopped fresh chives
- Kosher salt
- Freshly ground pepper
- 2 c. shredded aged Cheddar
- 1 tbsp. unsalted butter
- Make crust: In a food processor, pulse flour, baking powder, 1 teaspoon salt, and herbes de Provence until combined. Add butter and pulse until mixture resembles small peas. Transfer to a large bowl and add milk, stirring until mixture is shaggy. Knead a few times, until dough comes together to form a ball. Divide dough into 2 pieces, one slightly larger than the other.
- Place larger dough half on parchment paper and cover with a second sheet. Roll out dough to create a 12-inch circle that is about 1/4-inch thick. Transfer to a baking sheet and refrigerate until chilled, about 20 minutes. Repeat with remaining dough half, rolling it out to a slightly thinner 12-inch circle. While dough is chilling, preheat oven to 400 degrees F.
- Make filling: Bring a large pot of water to a boil. Place a large bowl of ice water in the sink. Use a sharp knife to carefully score a small X in the bottom of each tomato, then plunge into boiling water for 30 seconds. Using a slotted spoon, immediately transfer tomatoes to ice-water bath for about 1 minute. Transfer to a paper-towel-lined plate to drain. Once tomatoes are cool enough to handle, peel and slice into 1/4- to 1/2-inch-thick rounds; remove seeds and set tomatoes aside.
- In a small bowl, whisk together mayonnaise and herbes de Provence; set aside.
- Remove thicker dough circle from refrigerator and fit into a 9-inch pie plate. Trim edges of dough, leaving 1/2-inch overhang all around. Brush dough with oil, then arrange half the tomato slices in overlapping layers on bottom. Sprinkle with half the basil and chives, season with salt and pepper, and sprinkle with 1 cup Cheddar. Arrange remaining tomatoes over Cheddar. Sprinkle with remaining basil and chives, season with salt and pepper, top with herbed mayonnaise, then sprinkle with remaining Cheddar. Remove remaining crust from refrigerator and place over the top of tart. Fold overhang under the edge of bottom crust and crimp edges to seal. Brush crust with butter.
Bake until crust is golden, 30 to 35 minutes. Transfer tomato pie to a wire rack and let cool for at least 1 hour before serving.
One 9-inch-round unroll-and-bake refrigerated pie crust, thawed
1 teaspoon olive oil, for the grill pan
1 pound fresh peaches, peeled, pitted and halved (about 2 large or one 10-ounce bag frozen peaches, thawed)
1 teaspoon white balsamic vinegar
1/3 cup sugar
2 tablespoons unsalted butter, at room temperature
1 1/2 teaspoons lemon juice (from 1/2 small lemon)
Pinch fine sea salt
Thyme Whipped Cream:
1 cup heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
2 teaspoons chopped fresh thyme
For the crostata: Preheat the oven to 375 degrees F. Place the pie crust on a parchment-lined baking sheet.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the oil over the grill pan. Drizzle the peach halves with the balsamic vinegar, then grill flat-side down until softened and grill-marked, 3 to 4 minutes. Slice the peaches into wedges and arrange in a circle over the crust, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough.
Combine the sugar and 2 tablespoons water in a small saucepan and cook without stirring
until it has become a deep amber color, about 5 minutes. Remove from the heat and slowly whisk in the butter, lemon juice and salt. Immediately pour the caramel over the peach slices.
Bake the crostata until golden, 20 to 25 minutes.
For the thyme whipped cream: Meanwhile, combine the heavy cream, sugar, vanilla and salt in the bowl of an electric mixer. Whip until the cream has soft peaks, about 2 minutes. Gently fold in the thyme.
Let the crostata cool for 15 minutes to let the caramel settle, then cut into wedges and serve with a dollop of thyme whipped cream.
Recipe courtesy of Giada De laurentiis: http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-peach-and-caramel-crostata.html
- 2 boxes (5.3 oz. each) all-butter shortbread cookies broken
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, 3 tbsp. melted and 2 tbsp. cold
- 3 ounces bittersweet chocolate (60% to 70% cacao), in 3 hunks
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 tablespoon amber rum
- 1 cup heavy cream, chilled
- 1 teaspoon pure vanilla extract
- 2 large bananas
- 1 tablespoon confectioners’ sugar
- Using a food processor, mix the shortbread with a pinch salt; process in long pulses until finely ground and beginning to stick to the sides. Add the melted butter and pulse just until incorporated. Transfer the crumbs to a 9-inch pie plate and press evenly into the bottom and up the sides. Freeze the pie shell.
- Place 2 oz. chocolate in a small bowl and set aside. In a heavy saucepan, whisk together the milk, granulated sugar, cornstarch and remaining salt. Whisk in the egg yolks over medium-high heat until the custard boils and is very thick, about 5 minutes. Remove from the heat, measure out 1/2 cup of the hot custard and add to the bowl of chocolate; let sit for a minute (the chocolate will melt by itself). Meanwhile, whisk the remaining 2 tbsp. (cold) butter into the custard in the saucepan. Stir in the rum and transfer the rum custard to a heatproof bowl. Refrigerate until well chilled, stirring occasionally, about 2 hours.
- Meanwhile, stir the chocolate custard, then stir in 1 tbsp. cream and the vanilla. Remove the pie shell from the freezer and spread the chocolate custard across the bottom. Refrigerate to firm up.
- Working over the pie shell, cut the bananas into 1/4-inch thick slices, letting them fall to cover the bottom. Spoon the rum custard over the bananas, smoothing the top. Refrigerate for 2 hours to set.
- Whip the remaining cream with the confectioners sugar until it forms soft peaks. Spread on top of the rum custard and refrigerate for at least 20 minutes or until serving time.
Just before serving, using a vegetable peeler, shave curls off the remaining 1 oz. chocolate onto the top of the pie.