Pies

Nutella Cream Pie

If you are a Nutella fan, this might be a new favorite pie for you.

Nutella Cream Pie

1 Prebaked single crust 9″ deep dish pie shell
3 cups milk
3/4 cup sugar
4½ Tbl cornstarch
1/4 tsp salt
4 egg yolks, beaten
3/4 cup Nutella (or other brand chocolate hazelnut spread)

Combine milk, sugar, cornstarch, and salt in large saucepan.  Heat over medium heat to boiling, stirring constantly.  Add a small amount of hot milk mixture to egg yolks to warm (whisking constantly), and then add egg yolks to milk mixture (whisking constantly).  Boil 1 minute stirring constantly till thick and smooth.  Remove from heat and add Nutella and stir until completely combined.  Beat several times while cooling a bit.  Pour filling into baked pie shell while slightly warm. Cover with wax paper. Cool completely in refrigerator until set.  Serve with whipped cream and a sprinkle of chopped hazelnuts.

Pies

Macadamia Nut Pie

This post is thanks to my mother, Sue Ann. She brought this pie to our family dinner last night, it’s amazing! I enjoyed another piece this morning for breakfast! Thanks Mom XO!

Macadamia Nut Pie

1 pre-baked 9″ pie shell
3 cups milk
1 cup sugar
6 Tbl flour
2 Tbl cornstarch
1/2 tsp salt
3 egg yolks, well beaten
3 Tbl butter, softened
2 tsp vanilla
1½ cups chopped macadamia nuts, divided
Whipped cream for topping

In a saucepan, heat milk to scalding. In another saucepan, stir together sugar, flour, cornstarch, and salt. Very gradually in a slow steady stream, beat scalded milk into egg yolks. Now, slowly pour and whisk this mixture into the dry ingredients in the other saucepan. Bring mixture to a boil over medium heat, stirring constantly. Mixture will thicken. Remove from heat and mix in butter, vanilla, and 1/2 cup chopped macadamia nuts. Cool to warm and pour into pie shell. Cover loosely with plastic wrap and chill. When ready to serve, spread sweetened whipped cream over pie filling and sprinkle with remaining 1 cup chopped macadamia nuts.

One Year Ago: Chocolate Orange Cream Pie Chocolate Orange Cream Pie

Two Years Ago: Nutella Brownies Bites Nutella Brownie Bites

Three Years Ago: Strawberry Oatmeal Pecan Strawberry Oatmeal Pecan Muffins

Pies

Eggnog Cream Pie

Time to brush up on those pie baking/eating skills. Here is a great place to start,

Eggnog Cream Pie.

Eggnog Cream Pie

Eggnog Cream Pie 2

Eggnog Cream Pie 3 Eggnog Cream Pie 4 Eggnog Cream Pie 5

1 Prebaked single crust 9″ deep dish pie shell (recipe below)
3 cups eggnog
3/4 cup sugar
4½ Tbl cornstarch
1/4 tsp salt
4 egg yolks, beaten
2 Tbl butter
1 tsp vanilla
1/4 tsp nutmeg

Combine eggnog, sugar, cornstarch, and salt in large saucepan.  Heat over medium heat to boiling, stirring constantly.  Add a small amount of hot milk mixture to egg yolks to warm (whisking constantly), and then add egg yolks to milk mixture (whisking constantly).  Boil 1 minute stirring constantly till thick and smooth.  Remove from heat and add butter, vanilla, and nutmeg.  Beat several times while cooling a bit.  Pour eggnog filling into baked pie shell while slightly warm. Cover with wax paper. Cool completely in refrigerator until set for clean slices.  Serve with whipped cream and a sprinkle of nutmeg.

Single Crust 9″ Deep Dish Prebaked Pie Shell:
1 cup flour
1 tsp sugar
1/2 tsp salt
1/3 cup shortening, cold
3 Tbl ice water

Combine flour, sugar, and salt.  Cut shortening into flour mixture.  Add water 1 Tbl at a time, stirring with a fork.  When dough comes together, shape into a disk and refrigerate for about an hour. Roll out on well floured surface, place in pie plate, crimp edges. Poke with fork, lay foil gently down inside, place pie weights (or dry beans). Bake in 425° preheated oven for 10 minutes. Gently take out foil with weights, turn heat down to 350° and bake 10 minutes more.

One Year Ago: Zucchini Crust Personal Pizza Zucchini Crust Personal Pizza

Two Years Ago: Apple Pumpkin Pecan Cake Apple Pumpkin Pecan Cake

Three Years Ago: Eggnog Chocolate Chip Cake Eggnog Chocolate Chip Cake

Dessert, Pies

Double Coconut Cream Pie

I had the most delicious lunch today, the most coconuty coconut cream pie! Rich and creamy with lots of sweet chewy coconut. Dreamy! I do realize that most people would probably eat it for dessert, I’m just a little different. ;o)

Double Coconut Cream Pie

Double Coconut Cream Pie 2

1 (9 inch) deep dish pie shell, baked, pastry or graham cracker
2 (13.5 oz) cans coconut milk
4 1/2 Tbl cornstarch
1/4 tsp. salt
3/4 cup sugar
4 egg yolks, beaten
2 Tbl butter
1½-2 cups sweetened shredded coconut

Combine coconut milk, cornstarch, salt, and sugar in large sauce pan. Heat to boiling over medium heat, whisking constantly. Add a small amount of hot coconut milk mixture to egg yolks to warm, and then add egg yolks to coconut milk mixture. Boil 1 minute stirring constantly till thick and smooth.  Remove from heat and stir in butter. Cool for about a half hour, stirring frequently. Stir coconut into lukewarm filling. Pour into baked pie shell, cover with piece of parchment or wax paper. Cool completely in refrigerator. Serve with whipped cream and toasted coconut.

One Year Ago: Chocolate Peanut Butter Chip Muffins Chocolate Peanut Butter Chip Muffins

Two Years Ago: Peanut Butter & Strawberry Jam Brownies Peanut Butter & Strawberry Jam Brownies

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Dessert, Pies

Chocolate Orange Cream Pie

A love of the flavor combination of chocolate and orange came from my Dad. Roger loves Orange Sticks, dark chocolate covered orange jelly sticks that come all in a row in a long thin box. Do you know what I’m talking about? I don’t think a Christmas or Birthday (actually for my Dad that is the same day) went by that he didn’t receive one of those boxes. Then comes along the wonderful creation of the Chocolate Orange, genius, brilliant! Well, maybe that’s going overboard, it is yummy. So today I give you my Chocolate Orange Cream Pie, not genius or brilliant…just pretty yummy. This is for you Dad, love ya! Yes, I will be bringing some over to you and Mom tomorrow! ;o)

Chocolate Orange Cream Pie

9″ Deep Dish Chocolate Cookie Crumb Crust:
1½ cups cookie crumbs (chocolate wafers like Nabisco Famous Chocolate Wafers)
6 Tbl butter, melted

Preheat oven to 375°. Stir together chocolate cookie crumbs and butter. Press into pie plate, bottom and up sides. Bake for 8 minutes. Cool.

Orange Cream Pie Filling:
1 large orange, juice (1/3 cup) and fine zest
2 2/3 cups milk
4½ Tbl cornstarch
1/4 tsp salt
3/4 cup sugar
4 egg yolks, beaten
2 Tbl butter
1/2 tsp vanilla
1 drop red food coloring

Combine orange juice, zest, milk, cornstarch, salt, and sugar in large saucepan. Heat to boiling over medium to medium high heat, whisking constantly.  Put egg yolks in small bowl, whisk into yolks a small amount of hot milk mixture to warm the yolks, and then slowly add them back to milk mixture.  Boil 1 minute whisking constantly until thick and smooth.  Remove from heat and stir in butter, vanilla, and red food coloring.  Beat several times while cooling.  Pour into baked pie shell when it has cooled to just warm.  Cover with wax or parchment paper, cool completely in refrigerator (at least 3 hours) until filling is cold and set.  Serve with drizzled chocolate and whipped cream.

One Year Ago: Nutella Brownie Bites Nutella Brownie Bites

Two Years Ago: Strawberry Oatmeal Pecan Muffins Strawberry Oatmeal Pecan Muffins

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pies

Snickerdoodle Cream Pie

After making my Triple Chocolate Brownie Cream Pie, this idea popped into my head. Not all things that pop into my head are great ideas, believe me…but this one is yummy! If you are a cream pie fan, and a snickerdoodle/cinnamon fan, this is a pie I think you will love! Cinnamon, creamy goodness with chewy chunks of snickerdoodle throughout.

Snickerdoodle Cream Pie

Snickerdoodle Cream Pie 1    Snickerdoodle Cream Pie 2    Snickerdoodle Cream Pie 3

Snickerdoodle Chunks:
½ cup butter, softened
¾ cup sugar
1 egg
1 ½ cups flour
1 tsp cream of tartar
½ tsp baking soda
1/8 tsp salt
3 Tbl sugar
2 tsp cinnamon

Preheat oven to 350°. Spray a 9″x9″ pan with non-stick spray. Cream butter and 3/4 cup sugar. Mix in egg. Add flour, cream of tartar, baking soda, and salt; mix well. Stir together the 3 Tbl sugar and cinnamon, sprinkle 1 Tbl evenly in bottom of prepared pan. Spread batter in pan and sprinkle another 1 Tbl of cinnamon/sugar evenly over the top. Bake for 15 minutes. Cool, cut into small chunks, put in a large bowl, sprinkle remaining cinnamon/sugar and toss. Cover and set aside. Make cinnamon graham cracker crust.

Cinnamon Graham Cracker Crust:
1¹⁄3 cups graham cracker crumbs
1/4 cup sugar
1 tsp cinnamon
5 Tbl butter, melted

Mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter and press into 9″ deep dish pie plate and bake in preheated 375° oven for 8 minutes. Cool while making the cream pie filling.

Vanilla Cream Pie Filling:
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
4 egg yolks
1/2 cup  white vanilla chips
3 Tbl butter
1 tsp vanilla

Combine sugar, cornstarch, and salt in heavy saucepan, whisk until combined. In small bowl whisk together milk and egg yolks. Add milk mixture to saucepan slowly, whisking until mixture is smooth. Cook over medium heat, whisking constantly, until mixture starts to bubble and thicken, about 6-8 minutes. Turn heat down to simmer and cook, whisking constantly, another minute more until thick. Remove from heat, stir in white vanilla chips, butter, and vanilla.  Beat several times while cooling to just warm. Fold snickerdoodle chunks into vanilla cream filling (reserve some little snickerdoodle chunks for garnish if desired). Pour into crust, cover with plastic wrap or wax paper. Chill until cold and set throughout, at least 4 hours (I usually chill overnight). Serve with whipped cream, reserved snickerdoodle chunks and a sprinkle of cinnamon sugar.

One Year Ago: Chocolate Covered Oreo Peanut Butter Cup Sandwiches Chocolate Covered Peanut Butter Oreo Sandwich

Two Years Ago: Peanut Butter & Jelly Oatmeal Crumb Cake Peanut Butter & Jelly Oatmeal Crumb Cake

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.