chocolate pudding pie from smittenkitchen.com

Pudding filling:
1/4 cup cornstarch
1/3 cup plus 2 tablespoons sugar, divided
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
1 cup chilled heavy cream

Bittersweet chocolate shavings for garnish (optional)

Prepare pie dough: Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with a fork, then chill shell 30 minutes. While shell chills, preheat oven to 375°F with a baking sheet on middle rack. Line shell with foil and fill with pie weights*.

Bake on baking sheet until pastry is set and edge is pale golden, about 25 minutes. Carefully remove weights and foil, then bake shell on baking sheet until pale golden all over, 15 to 20 minutes more. Cool shell.

Make pudding filling: Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, two minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.

Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least two hours.

Just before serving, beat cream with remaining two tablespoons sugar until it just holds soft peaks. Spoon onto pie and garnish with bittersweet chocolate shavings, if you’re feeling fancy.

Do ahead: Pie dough can be made and chilled up to two days. Pie, without whipped cream, can be chilled up to one day before serving. Whipped cream is best added at the last minute, however, I did find that ours held up surprisingly well for a day (so far), if you feel like winging it.

sweet corn and zucchini pie from pinchofyum.com


4 tablespoons butter
half of a yellow onion, diced
2 ears sweet corn
2 large zucchini, sliced very thinly (about 4 cups)
8 ounces sliced mushrooms
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
12 ounces shredded cheese (I used Mozzarella, cheddar and romano)
4 eggs, beaten
1-2 tbsp seasoned bread crumbs

Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.

Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, bread crumbs and the beaten egg. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.

It will bubble up a little bit as it bakes, so put a pan under to catch drips if it’s really full. sprinkle with fresh herbs and serve

Yoder’s amish chocolate pie

  • 1 cup sugar
  • 2 1/2 tablespoons flour
  • 2 tablespoons cocoa
  • 1 1/2 cups milk
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 3 tablespoons butter, melted
  • 1 9-inch baked pie crust (Try my Amish Never Fail Pie Crust recipe above!)
  • Whipped cream
  • Chocolate shavings
  1. In a large sauce pan, whisk together the sugar, flour, and cocoa.
  2. In a medium bowl, whisk together the milk, yolks, and vanilla. Pour into the sauce pan.
  3. Turn the heat to medium and stir in the vanilla and butter. Bring to a simmer and allow to thicken.
  4. Pour into the baked pie crust and smooth the top. Let cool at room temperature for 2 hours and chill in the refrigerator for an additional 2 hours.
  5. Top with whipped cream and chocolate shavings.

Veggie Pot Pie from 12tomatoes.com

  • 1 sheet frozen, store-bought puff pastry, thawed
  • 1 1/2 cups carrots, chopped
  • 1 cup potato, diced
  • 3/4 cup vegetable broth
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 onion, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 tablespoons heavy cream
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground mustard seed
  • Kosher salt and freshly ground pepper, to taste
  1. Preheat oven to 400º F.
  2. Bring a large pot of cold, salted water to boil and cook potatoes for 8 minutes, or until tender. Drain and set aside..
  3. In a large skillet or Dutch oven, heat olive oil over medium heat and saute carrots and onion until tender. 8-10 minutes.
  4. During the last 1-2 minutes of cooking, add drained potatoes and garlic and cook until fragrant. Season with salt and pepper, thyme and oregano.
  5. Transfer vegetables to a separate bowl.
  6. Melt butter in the Dutch oven and stir in flour to create a roux. Whisk continuously to remove lumps and cook for 2 minutes to cook flour.
  7. Once smooth, whisk in vegetable broth and heavy cream and cook for 5-10 minutes, or until mixture thickens.
  8. Season with salt and pepper and ground mustard seed.
  9. Return vegetables to Dutch oven and stir to make sure everything is evenly coated.
  10. Take thawed puff pastry sheet, unfold it and gently press it into a large baking dish, making sure it comes up at least a little on all sides.
  11. Pour vegetables into puff pastry crust, place baking dish in oven and cook for 20 minutes, or until set and bubbly.
  12. Remove from oven and let cool 5 minutes before serving.

Sugar Cream Pie from 12tomatoes.com/

  • 1 pie shell, store-bought or homemade
  • 2 cups heavy cream
  • 1 cup sugar
  • 1 cup half-and-half
  • 2 egg yolks
  • 1/3 cup all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg, optional
  • 1/4 teaspoon salt
  • Preheat oven to 350º F and place pie dough in a standard pie dish.
  • Combine sugar, flour, nutmeg and salt in a large bowl and whisk together.
  • Pour in heavy cream and mix together until fully blended and incorporated.
  • In a separate bowl, whisk together half-and-half, egg yolks and vanilla extract, then gently stir egg yolk mixture into heavy cream mixture.
  • Pour pie filling into pie crust, then crimp the edges of the pie dough and brush with melted butter.
  • Sprinkle cinnamon across the top of pie, then place in oven.
  • Bake for 60-70 minutes, or until center is just set, but still jiggles slightly when shaken. (After about 1 hour, pie filling will boil. Allow to bubble for 10 minutes then remove from oven.)
  • Remove from oven and let cool completely before slicing and serving. Enjoy!

 

Bill Smith’s Atlantic Beach Pie

For the crust:

  • 1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)
  • 1/ 2cup softened unsalted butter
  • tablespoons sugar
For the filling:

  • One14-ounce can sweetened condensed milk
  • egg yolks
  • 1/2 cup lemon or lime juice or a mix of the two
  • Fresh whipped cream, for garnish
  • Coarse sea salt, for garnish
  1. Preheat oven to 350° F.
  2. Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown. note: crust took at least 15 min more to become golden, set on convection bake at 375.
  3. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.

Pecan Pie from 12tomatoes.com

PIE SHELpecan-pieL

  • 1 1/4 cups flour
  • 2 tablespoons confectioners’ sugar
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, chilled, divided into 1/4″ pieces
  • 2 tablespoons vegetable shortening, frozen and cut into small pieces
  • 1 large egg white, chilled, and thoroughly mixed with ice water (about 2 tablespoons)
  • 1 large egg yolk, beaten with 1/8 teaspoon water

FILLING

  • 4 tablespoons unsalted butter, cut into 1-inch pieces
  • 1/2packed dark brown sugar
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup maple syrup, grade B.
  • 1 tablespoon vanilla extract
  • 1 1/2 cups whole pecans, toasted, and chopped into small pieces, plus extra whole pecans for topping
  1. For crust, mix together the flour, sugar, and salt in a blender or food processor. Scatter butter and shortening over the dry ingredients and pulse until the mixture resembles a coarse cornmeal (about 15 seconds).
  2. Move the mixture to a medium bowl,and using a rubber spatula, fold the egg white mixture into the flour mixture until the dough sticks together.
  3. Shape the dough into a ball with your hands, then flatten into a 4-inch disk.
  4. Dust the dough lightly with flour, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour.
  5. Roll the dough out on a lightly floured surface into a 13″ circle and transfer to a 9″ pie pan.
  6. Press the dough into the corners and sides of the pan, then trim the edges of the dough to make a 1/2″ overhang. Tuck the overhanging dough under so the folded edge is flush with the rum of the pan, and crimp or flute the edges.
  7. Chill the shell in the fridge until firm (about 1 hour).
  8. Prick the sides and the bottoms of the shell with a fork and line the entire shell with aluminum foil, pressing the foil firmly against the shell, then prick the foil with a fork.
  9. Preheat the oven to 400F.
  10. Bake the shell for 15 minutes, pressing down on the crust midway through the baking to flatten any puffing.
  11. Remove the foil after 15 minutes, and bake another 10 minutes until the bottom begins to color. Remove from the oven, and brush the sides and bottom with egg yolk, and return to the oven for about another minute until the yolk glazes over.
  12. Remove from oven and let cool while preparing the filling. Lower the oven temperature down to 275F.
  13. While the oven cools, set up a small pot of boiling water, and melt the butter for the filling in a large, microwave safe bowl.
  14. Mix in sugar and salt until the butter is absorbed.
  15. Beat in eggs, then maple syrup and vanilla extract, and rest the bowl over the boiling water, stirring until the mixture is shiny and warm to the touch.
  16. Remove the mixture from the heat and stir in the chopped pecans.
  17. Press the pecan mixture into the warm shell, then bake in the oven for 30 minutes. After 30 minutes, press the unchopped pecans into the top of the pie with a spatula, then bake for another 30 minutes.
  18. Let the pie cool after baking for at least 4 hours.
  19. Serve the pie with whipped cream or ice cream.

 

Ann Marotto’s Fresh Tomato Pie

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  • FOR THE PASTRY
  • 1 cup flour
  • 1/2 cup low-fat cottage cheese
  • 8 tablespoons (1 stick) chilled unsalted butter, cut into pieces
  • 1/2 teaspoon kosher salt
  • FOR THE FILLING
  • About 2 teaspoons Dijon-style mustard
  • 2 to 3 large beefsteak tomatoes, sliced thick and evenly
  • 1 cup grated low-fat Swiss cheese
  • About 8 basil leaves, stacked, rolled and cut crosswise into very thin slices (julienne; about 2 tablespoons)
  • 2 tablespoons chopped flat-leaf parsley
  • Kosher or coarse sea salt
  • Freshly ground black pepper
  • 1/2 cup shredded low-fat mozzarella cheese
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Have ready an ungreased 9-inch pie plate or fluted quiche

For the pastry: Combine the ingredients in a large bowl and, using your fingers or a pastry blender, cut the mixture until it comes together as a smooth dough, with the butter well incorporated. Form the dough into a ball, flatten it slightly, wrap in wax paper or plastic wrap and refrigerate for 30 minutes or up to 24 hours. note: play around with this maybe use food processor for butter and flour and then add cottage cheese and pulse, don’t think mine dough was incorporated enough.

On a lightly floured surface or between two pieces of wax paper, roll out the dough slightly larger than the pie plate or quiche pan and press the dough into the plate or pan. Prick the bottom with the tines of a fork, cover loosely and refrigerate for 30 minutes.

Preheat the oven to 425 degrees.

Line the pie shell with aluminum foil and pour ceramic pie weights or dried beans evenly on the foil. Bake for 8 minutes, then carefully remove the weights or beans and the foil, and bake for 2 minutes. (At this point, the crust will not be fully baked.) Cool.

For the filling: Preheat the oven to 350 degrees.

Brush the bottom of the cooled pie shell with a thin, see-through coating of the mustard. Layer the tomato slices, Swiss cheese, basil and parsley, seasoning each layer lightly with salt and pepper to taste. Scatter the mozzarella and Parmesan evenly over the top; bake for 30 to 40 minutes.

Serve warm.

 

Strawberry Pie from shortstopblog.com

1 quart (about 2 pounsp26ds) fresh strawberries
1 cup sugar
3 tablespoons cornstarch
juice of 1/2 lemon or 2 tbsp.
1 unbaked pie crust
1/2 cup whipping cream, optional

Wash strawberries and hull (removing the green tops and core). Chop 1/2 of the berries with into small pieces then whirl with emersion blender

Place chopped berries into a sauce pan and begin to cook over medium heat. Mix sugar and cornstarch in a small bowl; add to pan with crushed berries. Add lemon juice and cook on low heat for about 10 minutes or until mixture thickens. Remove from heat.  cool 10 min or so.

Cut remaining strawberries into halves and mix with the cooked mixture.

Preheat oven to 425 degrees. Place pie crust into 9″ or 10″ pie plate. Flute edges. Prick with fork all over, about 40 times. Place piece of foil inside pie crust, lightly pressing around inside bottom edges of crust. Fill with dried beans. (The beans allow the pie crust to remain its shape.)

Bake for 10 minutes. Remove from oven and remove beans and foil. Return to oven and bake for 5 minutes until edges are golden brown.

Pour strawberry mixture into baked pie shell. Chill in refrigerator for at least 2 hours, or until pie is set. (May require overnight to fully set.) Serve topped with whipped cream, if desired.

http://www.shortstopblog.com/2010/04/its-time-best-fresh-strawberry-pie.html

Caramelized Onion and Butternut Squash Tart from food52.com

  • ab355b42-4d20-4439-b905-c7f9e0d8a340--unspecifiedrecipe pastry dough (see below)
  • large butternut squash, peeled, seeded, and cubed
  • tablespoon olive oil
  • large yellow onions, halved and sliced
  • tablespoons unsalted butter
  • eggs
  • ounces crème fraîche
  • ounces Gruyère, grated
  • ounces Parmesan, grated
  • teaspoon sea salt
  • teaspoon freshly ground black pepper
  • 4sprigs thyme
  1. Melt butter in large saucepan over medium heat. Add onions, thyme sprigs, and 1/2 teaspoon salt, stirring to mix. Cover and reduce heat to low. Cook, stirring occasionally, until dark golden brown, about 45 minutes. Remove thyme stems.
  2. Meanwhile, preheat oven to 450° F. Toss butternut squash with olive oil and 1/2 teaspoon salt and spread out on baking sheet. Bake until browned and very soft, stirring once, about 40 minutes.
  3. Reduce oven heat to 350° F. Roll dough out until thin and press into a well-greased 10-inch tart pan. Prick all over with a fork and bake in oven 10 minutes.
  4. In a medium mixing bowl, combine eggs, crème fraîche, gruyère, Parmesan, and black pepper.
  5. Spread caramelized onions in bottom of tart and top with butternut squash. Pour gruyère mixture over the squash, making sure to spread it evenly throughout the tart.
  6. Bake until golden brown and cooked through, about 30 to 40 minutes.
Pastry Dough

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 teaspoon salt
  • stick butter
  • tablespoons ice water
  1. Cut butter into 1-tablespoon pieces and freeze for 10 minutes.
  2. Mix flour and salt in food processor or large bowl.
  3. If using food processor, add butter and mix until mixture resembles small pea-sized balls. If mixing by hand, work quickly, mixing the butter in with your hands until it forms small pea-sized balls.
  4. Add in ice water and mix just until dough forms and comes together. Form into disk, wrap in plastic, and place in fridge for 20 minutes.