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Bringing Home the Bakin'

bake my cake and eat it, too

Category Archives: Pie

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This past week has been filled with celebrations for my family.  My younger sister went to Prom and graduated from high school, and my older sister celebrated her birthday.  With these celebrations came lots of fun, family time, and most importantly… food.  To get “back on track” after everyone’s diets were derailed, I decided to prepare a guilt-free dessert to satisfy any sweet tooth in a healthy way.  These personal-sized raw coconut cream pies are every bit as delicious as the “real deal” but left us feeling nourished and satisfied!  Although the recipe says to defrost the pies, we all enjoyed them most when eaten frozen — they taste almost like ice cream sandwiches!

Raw Coconut Cream Pie with Dark Chocolate Crust

Prep time: 10 Minutes
Yield: Makes 12 Personal Size Pies

Crust Ingredients:

  • 1/2 Cup Raw Cashews or Macadamia Nuts
  • 1/2 Cup Shredded Plain Coconut
  • 1 Tbsp Coconut Oil
  • 2 Tbsp Agave
  • 2 Tbsp Cocoa
  • Dash of Salt

Filling Ingredients:

  • 1 1/4 Cup Coconut Cream (*Refrigerate a can of coconut milk for 24-48 hours and skim thick, white milk from the top, leaving remaining oil at bottom of can)
  • 1/2 Cup Coconut Oil
  • 3-4 Tbsp Agave
  • 1 Banana
  • 1/4 Tsp Salt
  • 1 Tsp Vanilla Extract

Directions:

  1. Place crust ingredients in your food processor and blend until smooth.
  2. Spray a muffin tin with a healthy, non-stick cooking spray.
  3. Evenly press dough down into muffin tin.
  4. Place in the freezer.
  5. Place all filling ingredients in a separate food processor bowl (or washed bowl) and blend until smooth.
  6. Remove crust from freezer.
  7. Evenly top crust with coconut cream filling.
  8. Place in the freezer and let set for 2-3 hours.
  9. Remove from freezer and let thaw for 10-15 minutes before serving (depending on the texture you choose).
  10. Feel free to top these with coconut whipped cream and/or shredded coconut.
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Forgive me for neglecting to photograph the most important process: the marbling.  This tart really was a stand out, though — such a fun and unique twist to the traditional pumpkin pie.

Marbled Pumpkin Gingersnap Tart – Deb Perelman, of Smitten Kitchen

Ingredients:

Crust
4 ounces (115 grams) gingersnap cookies (about 16 cookies), coarsely broken
3 ounces (85 grams) graham crackers (five and a half 2 1/2 x 4 7/8-inch graham cracker sheets)
4 Tablespoons (55 grams or ½ stick) salted butter, melted

Cheesecake Batter
4 ounces (115 grams) cream cheese, well softened
3 Tablespoons (40 grams) granulated sugar
1 large egg yolk

Pumpkin Batter
1 large egg
1 large egg white
1 1/4 cups (10½ ounces or 300 grams, about 1/2-3/4 of a 15-ounce can) pumpkin purée
1/4 cup (50 grams) granulated sugar
1/4 cup (50 grams) brown sugar
1/2 teaspoon table salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
few fresh gratings of nutmeg
1 cup (235 ml) heavy cream

Directions:

Make crust
Preheat your oven to 425 degrees. Remove any children sensitive to loud noises from the premises, and finely grind the gingersnaps and graham crackers in a food processor (yielding 1½ cups). Add the melted butter, and process until the cookie- crumb mixture is moistened. Press the mixture firmly into the bottom and up the sides of a 9- inch- diameter tart pan with removable bottom. (I like to use the bottom and outer side of a measuring cup to help pack the crumbs into the base and neatly up the walls of my crumb crusts.) Place pan on rimmed baking sheet.

Make Cheesecake Batter
Mix together the ingredients in a small bowl until smooth.

Make Pumpkin Batter
Beat the egg and the egg white lightly in a large bowl. Whisk in the pumpkin, sugars, salt, cinnamon, ginger, cloves, and nutmeg. Gradually whisk in the cream.

Assemble Tart
Pour the pumpkin batter into gingersnap-graham crust. Dollop the cheesecake batter over pumpkin batter, then marble the two together decoratively with a knife. Try not to pierce the bottom crust as you do. Bake for 10 minutes, then reduce temperature to 350 degrees and bake for another 30 to 40 minutes, or until a knife or toothpick inserted into the center comes out clean.

To Serve
Cool the tart completely on a rack, or in the fridge if you, like me, prefer it cold. Serve immediately, and refrigerate any leftovers. Theoretically, it keeps for several days, but the crumb crust will get a little soft on the bottom after day one.

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This post is slightly belated, but the stretch from Thanksgiving to winter break was filled with long nights in the library, and early morning final exams.  This year, other than my staple pies (pumpkin and key lime), I made two delicious desserts.  The first dessert that I made was Dorie Greenspan’s Tourtley Apple Tart, a delicious combination of apple and almond, paired with a crumbly shortbread-esque crust.  This tart could definitely replace a more traditional apple pie. The second dessert I made was a chocolate pie with a chocolate and pretzel crust.  It, too, was delicious,  but had a much more mellow chocolate flavor than I had expected.

 

Tourtely Apple Tart – Dorie Greenspan,  for the recipe visit: http://thewhimsicalcupcake.wordpress.com/2011/04/19/a-tourtely-apple-tart-twd/

 

Chocolate Pie with Chocolate Pretzel Crust – Food Network

Chocolate Pie 
MAKES: one 9-inch pie
2 cups milk
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
2 tablespoons brewed coffee, cooled
1/2 teaspoon vanilla extract
4 ounces semisweet chocolate, chopped

Heat the milk in a large saucepan until hot but not boiling. Whisk the sugar, cornstarch and salt in a large bowl, then whisk in the egg yolks, coffee and vanilla. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg mixture into the pan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 3 to 5 minutes. Remove from the heat and whisk in the chocolate until melted. Transfer to a bowl and cool slightly, stirring a few times to prevent a skin from forming.

Pour the filling into the crust; press plastic wrap directly onto the surface and chill until set, at least 4 hours. Top with whipped cream and shaved chocolate.

For the Crust:

Ingredients:

  • 1 cup ground chocolate cookies
  • 1 cup finely chopped pretzels
  • 3 tablespoons sugar
  • 7 tablespoons unsalted butter, melted
Directions:

Preheat the oven to 350 degrees F. Grind the cookies, pretzels and sugar in a food processor. Add the melted butter and pulse until moist. Press into a 9-inch pie plate and bake until firm, 18 to 22 minutes. Let cool before filling.

 

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I only made one of the desserts for last night (coming soon!!) because my mom feared I would be too busy with school work to make them all as I have done in the past.  So, after we all grimaced at the sight and smell of bakery-bought desserts, I decided I needed to redeem myself.  Today when I woke up, slowly easing out of the food coma that settled in after last night’s dinner, I decided I could bake again.  As per my mom’s request, I made a pumpkin pie.  It was so delicious, and kept our house smelling good for another day :).

~

Gingersnap Pecan Crust – Gourmet Magazine

  • 5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
  • Flour for dusting
  • 1 cup finely crushed gingersnap cookies (5 ounces; 20 2-inch cookies)
  • 1/2 cup finely chopped pecans (2 ounces), toasted
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  1. Put oven rack in middle position and preheat oven to 350°F. Butter and flour pie plate, knocking out excess flour.
  2. Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.

Pumpkin Filling – Martha Stewart

  • 1 cup packed light-brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 1/2 cups fresh Pumpkin Puree, or canned
  • 3 large eggs, lightly beaten, plus 1 egg for glaze
  • 1 1/2 cups evaporated milk
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine.
  2. Fill pie shell with pumpkin mixture.
  3. Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.

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It’s so good to be home.  I never really appreciated having 24-hour access to a kitchen at home, but these past two months at school have really helped me to realize how much I have truly missed baking.  Yes, I’ve joined culinary clubs, but making dinner at the Ronald McDonald house, while totally fulfilling and heartwarming, just doesn’t cut it.  Deciding what to make to reestablish my presence in the kitchen was a task more daunting than I had expected.  Leafing through my mom’s stack of cooking magazines, I found just what I was looking for: Crack Pie.  Clearly doubting my culinary grace, I chose a recipe that exuded appeal… it had to be really good if it was so addicting that it earned the title also assigned to a highly addictive drug.  And it was.

 

 

Crack Pie – Momofuku Milk Bar

Ingredients

Oat Cookie Crust

  • Nonstick vegetable oil spray
  • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
  • 5 1/2 tablespoons (packed) golden brown sugar, divided
  • 2 tablespoons sugar
  • 1 large egg
  • 3/4 cup plus 2 tablespoons old-fashioned oats
  • 1/2 cup all purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon (generous) salt

Filling

  • 3/4 cup sugar
  • 1/2 cup (packed) golden brown sugar
  • 1 tablespoon nonfat dry milk powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted, cooled slightly
  • 6 1/2 tablespoons heavy whipping cream
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • Powdered sugar (for dusting)

Preparation

Oat Cookie Crust

  • Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
  • Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.

Filling

  • Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Cover; keep chilled.
  • Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

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