Category Archives: pie

From the can to the pie pan sweet potato pie

A follower requested an easy sweet potato pie recipe for the busy family. I took a couple of days to think over an easy recipe to come up with, consulted with my creative team (my co-workers, family) and I came up with this one bowl recipe. It’s quick, easy, great for a last minute holiday get together, or for the main Thanksgiving dessert, because you will be able to bake it (double it if you want) and forget about it. You can use your time to perfect those mashed potatoes, drink more wine, or just take a quick nap.¬†

My friend and co-worker Melanie came up with the name, so if you hate it, blame her ūüôā¬†

Easy sweet potato pie

1 40 oz can of sweet potatoes, drained and rinsed

1 can of sweet condensed milk 

2 tsp pumpkin pie spice or a combo of 1 tsp cinnamon, 1 tsp nutmeg 

3 eggs

1 tsp vanilla extract

1/2 tsp kosher salt

Unbaked pie crust (fresh homemade or frozen)

Preheat oven to 425 degrees

Add all ingredients to a big bowl and mash with a potato masher or puree with an immersion blender

whisk out any lumps and pour into the unbaked pie crust

Bake for 15 minutes, then reduce heat to 375 and cook for 30-40 minutes or a toothpick comes out clean

Let sit for 15 minutes before serving. Can serve immediately or wrap tightly, can be kept at room temperature for up to 3 days. 

Garnish with ice cream or whipped cream

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Dial up and sweet potato pie

I love the movie You Got Mail. I love, love it. Meg Ryan and Tom Hanks, sigh. It’s the cutest and the lines are hilarious. I would own a little bookstore, selling cakes and pies to take home with your books and cloth bags. This is my sweet potato pie, which I would put in a foil tin and sell by the slice/pie. Deep down I am a romantic, a lover of cute movies and short haircuts. Make this pie, smile at strangers, sharpen some pencils and welcome the changing seasons.¬†

This recipes makes enough filling for two pies, so keep one and share one. 

Sweet potato pie

3 medium sweet potatoes roasted and mashed (bake at 350 for 1.5 hours, peel while warm)

1 stick of unsalted butter at room temp

5 oz can evaporated milk

1 3/4 cup sugar

3 eggs, beaten

1 tsp vanilla

1 tsp cinnamon 

2 unbaked pie shells

Preheat oven to 350 degrees

Mix first four ingredients in a stand mixer or by hand until smooth

Add eggs until mixed, fold in vanilla and cinnamon

Bake pies for about 1 hour, to 1.25 hours or until middle is set

Cool and serve

Top with homemade ice cream or whipped cream

Can freeze filling for up to two months. Bring to room temp and bake

Can freeze baked pies for a month. 

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Key lime (lemonish) pie with cookie crust

There are so many ways you can make key lime pie. Purists would tell you a certain way to do it, someone who wants to make it quicker would tell you another way. Basically it’s how you want to make it.

We went to Trader Joe’s this weekend, and they had Meyer Lemon cookie thins at the register. I had already intended to make key lime pie, but wasn’t sure what I was going to use for the crust. Once I saw the cookies, I knew I was going to use them.¬†

http://www.traderjoes.com/fearless-flyer/article.asp?article_id=38

 

Few things I might do differently with my key lime pie:

1. Always extra zest and juice. Always. If it calls for a teaspoon, I add a half a teaspoon more. 1/2 cup of juice becomes a tad more. I just like the extra tartness

2. For this recipe I used half key lime lemon juice, and half fresh lime juice. Gave it a lemon/lime combo

3. Zest in my whipped cream. *I just add some heavy cream (say 1/2 cup) 2 T of powdered sugar (more if you want) and whip until medium peaks. Fold in about 1/2 tsp of lime zest for flavor and color

 

My key lime pie:

Preheat oven to 350 degrees

Crust

Box of Trader Joe’s Meyer lemon cookie thins, crushed

2 T of melted butter

pinch of salt

 

Mix all ingredients together and place in a pie tin. Bake for 10-12 minutes or until edges are brown. Set aside while you make filling. 

Filling 

1 T plus 1/4 tsp lime zest (I usually use 4-6 limes)

2 egg yolks

14 oz (1 can) of sweetened condensed milk 

1/2 cup to 3/4 cup lime juice or a combo lime/lemon (I did a combo for this recipe)

*homemade whipped cream as described above 

 

Place all ingredients in a mixing bowl and mix until creamy and thick. Place in pie crust and bake for 15 minutes, or until middle is set. Let cool for up to two hours and add lime zest whip cream. Chill in fridge for five days if not serving right away. 

Enjoy!

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Lemon meringue pie

So I am a tart. Or I think I am. I like things tart, I like to bake tart. So by definition, I am a tart (this is where my wanna be British part comes out) Here is how I made this lovely little gem, which thankfully the light cooperated and I was able to get lovely pictures of. My notes are to use more lemon zest and juice (a tad more) than a recipe calls for. Don’t feel you have to make pie crust if that isn’t your thing, I used Nila Wafers in mine. Have fun, update or old school it, whatever your fancy.¬†

Lemon Meringue Pie

Pie Crust:

2 cups crushed graham crackers, or cookie crumbs (can also use a baked pie crust as well)

4 Tablespoons butter, melted

1/3 cup sugar

pinch of kosher salt (table if you don’t have kosher)

Preheat oven to 375 degrees

Mix everything together until moist. Pat into a springform pan until even. Cook for 10 minutes or until brown on the edges. Set aside while you make the lemon curd

 

Lemon Curd (from the Professional Pastry Chef by Bo Friberg)

1 1/2 cups lemon juice

zest of 6-8 lemons

8 eggs

24 oz of sugar (1 pound 8 oz)

12 oz unsalted butter

*Ice bath with bowl and strainer ready

 

Combine lemon juice and zest

Beat eggs and sugar in a heavy stainless steel saucepan. Add lemon juice and zest over medium heat, stirring constantly

As mixture heats up, add butter, in one inch cubes, stirring until butter is melted, and lemon curd is thick, do not overheat or burn. 

Strain immediately in a bowl that is in an ice bath 

Pour curd into pie crust, about halfway to 3/4 full and refrigerate for at least two hours, if not overnight. 

 

Meringue topping:

3 egg whites

6 tablespoons sugar

1/2 tsp vanilla

Whip egg whites until 3x in volume, slowly add sugar. Whip until stiff peaks, adding vanilla. 

 

At this point you can broil the top for a few seconds to get the brown crust, or if you are cool and have a torch, torch the ends for a few seconds. Either way brown it up and make it yours!

*I pipe my meringue on to make it fancy, but you can just smooth it and make a tower with a spatula. 

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A key lime pie trick and many hats

key lime

We all wear many hats. And sometimes those hats can weigh us down. And sometimes we can handle juggling with no problem. Right now I think I am doing a pretty good job of handling my many hats.¬† I have had the good luck of branching out from baking, to baking for friends, to doing orders, birthday cakes, etc. I have been able to branch out from there and do magazines, recipe testing, and hopefully one day a cookbook with a dear friend. 2 years ago I would have laughed at anyone who said that food and food photography were going to be my late in life passion. But damn if I don’t love the obsession of a fruit or a dish you just have to make, and executing it just like you thought you could. Or a pie recipe or a cake recipe that sounds perfect for your mood, and you go for it. I am always planning what I am going to make ahead of time for something that might not even be coming up for quite awhile. I think it’s that oldest kid thing in me. So I made this key lime pie for a summer party last year. I am seriouly in love with this picture, I purposely made it look a little rustic because I feel pie, taking a pie to someone’s house is a tradition that has been happening forever. The secret to my key lime pie is the whipped cream-I add lime zest to it to give it that extra little kick. It tints the whipped cream with flecks of green in it. Try it sometime, it changes everything.

Aprons and stuff

I am a city girl (which is kinda laughable since I don’t live in like a HUGE city or anything) I like having a Target nearby, I like having a Trader Joe’s not too far, etc. Yet there are days I dream of being a farm housewife, wearing an apron and having a pie cool on a windowsill. Is this a Midwest thing, or is it the fact that despite my honest sense of independence and self reliance, in the end I think I would be very good domestically? Who knows….

But pie is like my favorite thing to make. I make crust with veg shortening, and I make it in the mixer, but it is by far some of the best pie crust I have ever made. Embrace your inner 50’s housewife if that is what you want, we all have dreams. I still need Target….ImageImage