Recipes tagged with « Pie »
Chocolate Cherry Cream Pie
A no-bake pie blending softened cream cheese with powdered sugar into a creamy base. Cherry preserves swapped in for pie filling, folded with whipped topping and a quarter cup of mini chocolate chips stirred throughout. Spread thickly into a cocoa cookie crust. Chilled for several hours until firm yet scoopable. Dollops of whipped cream and leftover chips finish it with a cool, sweet pop. A splash of brandied cherries amps the garnish. The sweet tang of cream cheese paired with chocolate and cherries delivers layered textures. Watch for creamy thickness before chilling. Blending rather than overmixing keeps the filling airy. Refrigeration time slightly flexed.
Citrus-Spiced Strawberry Pie
A chilled strawberry pie thickened with ginger ale and tapioca starch instead of soda and cornstarch. Orange gelatin swaps in place of typical strawberry. The tartness from a splash of fresh blood orange juice wakes up the palate. Lightly macerated berries folded in for texture contrast and natural sweetness. Prepare crust with a touch of finely chopped toasted pecans for added crunch. Quick set in fridge with close attention to gel clarity and viscosity. Whipped cream on top, gently spiced with cinnamon, adds a warm counterpoint. Reliable, flavorful, and suited for warm days when a light dessert is best.
Silky Chocolate Cream Pie
Silky chocolate cream filling set in a flaky pre-baked crust, made safer by tempering eggs and gently melting dark chocolate. Heavy cream for a fluffy finish. Replaced granulated sugar with coconut sugar for subtle caramel notes. Sour cream folds in for a slight tang. Chill deepens flavors, held overnight to set. Topped with whipped cream thickened by instant pudding powder and sprinkled with toasted hazelnuts instead of plain chopped chocolate for crunch and aroma. Precision on temp and textures avoids grainy, curdled messes.
Maple Sugar Pie Twist
A rich maple custard pie with a flaky crust, rebalanced with a pinch less sugar and half the butter replaced by coconut oil for a subtle tropical note. Enhanced texture through cornstarch and arrowroot combo thickener with a dash of cinnamon for warmth. This adapts traditional Maple Pie fundamentals, tuned for home kitchens and flavor layers. Techniques focus on dough handling, blind baking cues, and cooking to custard consistency. Ideal cold or room temp, garnished with whipped cream or vanilla ice cream. No nuts, vegetarian friendly. Pay attention to crust browning and custard jiggle - key indicators of doneness. Adds lengthier chilling for firm slice.
Rustic Mexican Beef Pie
Ground beef baked in a flaky homemade crust infused with spice and a blend of smoky, tangy flavors. Uses a yogurt-based dough for tenderness balanced with cold butter pieces to reach flaky texture. Savory base with celery, onion, jalapeño softened slowly, then browned meat layered with chili spices, beef broth, and fresh tomatoes reduced down for a thick filling. Final touch of melting Monterey Jack cheese; option for smoky chipotle sauce instead of chili for deeper heat. Partially blind-baked crust avoids sogginess. Can freeze filling after cooking for quick future meals.
Coconut Cream Pie Twist
Flaky crust with a hint of almond flour. Coconut custard thickened with arrowroot instead of cornstarch. Grated coconut toasted with cinnamon. Whipped topping spiked with lime zest. Chilled for set and flavor meld. Eight servings.