Honey Pie

This pie has got to be the ugliest pie I have ever made. First off, the crust slide back into the pie pan during the blind bake. This was extremely disappointing since I’ve had that issue before and thought I conquered the problem. Secondly, when I got the pie out of the oven it looked like a HUGE balloon, then it fell with a splash. Thirdly, it didn’t even smell like a pie had just finished baking.  A picture speaks a thousand words….need I say more.

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INGREDIENTS                                                                   Bake 350° for 35 mins.
9 inch pie crust (blind bake)

FILLING
~ 3/4 cup plus 2 tablespoons honey
~ 3 tablespoons unsalted butter
~ 4 large eggs
~ 1 tsp vanilla
~ 1/2 tsp  nutmeg

DIRECTIONS
~ Warm honey in a saucepan over low heat.
~ Remove from heat, and stir in butter.
~ Whisk together eggs, vanilla, nutmeg, and 1/4 teaspoon salt.
~ Stir into honey mixture.
~ Refrigerate until cooled, up to 1 hour.
~ Add honey filling to pie crust and bake.

 

 

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Sour Cream Rhubarb Pie

  

During my childhood rhubarb was always made into a treat.  My Aunts never made a dessert with only rhubarb (just too tart for them). Instead, we had apple/rhubarb cobbler with a cinnamon crumb topping, and of course everyone’s favorite strawberry rhubarb pie, with a huge dollop of homemade whip cream. This pie is another delicious way to have your rhubarb and eat it too.

INGREDIENTS                                                               Bake 400° for 10 mins.                                                                                                                        Lower to 350° for 30 mins.

  • 1 1/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon pure vanilla
  • 3 cups rhubarb (fresh or frozen), cut into 1/2-inch pieces

Crumb Topping

  • 1/3 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 cup butter, softened

You Will Need: (9-inch) pie dish whether you make it or buy it.

FILLING
~ Combine the sugar, flour and salt.
~ In a separate bowl, whisk together the eggs, sour cream and vanilla.
~ Add egg mixtures to the flour mixture.
~ Add the rhubarb to the bottom of pie shell.
~ Pour the egg/flour mixture over the rhubarb.
~ Bake

TOPPING
~ Meanwhile, in a small bowl, combine ALL the ingredients for the crumb topping.
~ Mix with a fork until crumbly.

~ Remove the pie from the oven and sprinkle the crumb topping over the top.
~ Return to the oven to bake for another 15 minutes or until the topping is lightly browned.

 

adapted by  https://www.splendidtable.org/recipes/sour-cream-rhubarb-pie

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Possum Pie

You’ll find this pie served at diners and restaurants all across the state of Arkansas. Many times it’s called “possum pie,” ’cause it fools folks into thinking it’s one kind of pie, when it’s really another (“playing possum”)! I think it is fun name for a pie and I didn’t have to pick fur out of my teeth!

INGREDIENTS                                                                        BAKE 350° for 15-20 mins.

Crust
1 cup flour
1 cup of heaping finely chopped pecans
1 stick butter (salted) melted
1 1/2 tsp of sugar

Filling 1
4 ounces cream cheese, softened
1/2 cup confectioners’ sugar
1 cup frozen whipped topping (top pie with remaining whipped topping)

Filling 2
1 (4-serving size) package instant chocolate fudge pudding
1 1/2 cups milk

DIRECTIONS

Crust
~  Mix flour and pecans
~  Add butter
~  Add sugar
~  Press mixture into a 9-inch pie pan
~  Bake and cool

Filling 1
~  Beat cream cheese and confectioners’ sugar until smooth.
~  Add 1 cup of whipped topping.
~  Spread mixture evenly over crust.

Filling 2
~ Whisk pudding and milk until thickened.
~ Spread mixture on top of Filling 1.
~ Dollop remaining whipped cream on top of pie.
~ Sprinkle with remaining tablespoon pecans.

Refrigerate 4 hours, or until ready to serve.

Adapted by
http://www.mrfood.com/Pie/Arkansas-Pie#3SkerOk6sbBIhy4K.99

 

 

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Pineapple Cheese Pie

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Cheese pies are often topped with fruit or fruit sauce, after the pie comes out of the oven. This pie is different, the fruit is actually at the bottom of the pie. There is another layer of rich cream cheese that adds to the subtle flavor of the pineapple. What is most surprising is the unique use of nutmeg with the pineapple, making the pineapple pop with flavor.

INGREDIENTS                                                                    Bake 400° for 10 mins. reduce heat to
9″ inch pie shell                                                                            325° for 30 more minutes.

Filling 1
I cup crushed pineapple (include juice)
1/4 cup sugar
1 Tbsp cornstarch
1/2 tsp nutmeg

Filling 2
3 ounces cream cheese (at room temp)
2 eggs
1/2 cup milk
1 tsp lemon zest

Topping
1/4 cup finely chopped pecans

DIRECTIONS

Filling 1
~ mix sugar and cornstarch in small saucepan (over med. heat)
~ add pineapple
~ cook over heat until mixture is translucent and thicker.
~ add nutmeg after you take mixture off stove
~ let cool before adding to bottom of pie crust

Filling 2
~ Cream cream cheese until fluffy
~ Add 1/2 cup sugar
~ Add 2 eggs
~ Add 1/2 cup milk
~ Add lemon zest
~ Layer over pineapple mixture

Sprinkle with remaining nuts.

 

 

 

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