Tag Archives: pie

Pumpkin Pie with Biscoff Crust and Maple Bourbon Whipped Cream.

Being the daughter of The Pie Man, it was quite a shame that I’d never made a pumpkin pie from scratch.  9 times out of 10, I choose convenience – pre-chopped onion, pre-diced butternut squash, pre-washed and bagged lettuce, you get the picture.  Time is typically a factor in my busy life.

But the Fruitaholic came to me the other day and asked if we could buy some pumpkins and bake a pumpkin pie together.  And who am I to turn down some quality time in the kitchen with my favorite boy?  And of course, knowing me, I couldn’t just make your typical pumpkin pie.  No siree.  I adapted a graham cracker crust recipe, substituting finely crushed Biscoff cookies and topped it all off with a homemade maple bourbon whipped cream using our fancy new blender (don’t worry, I topped a slice of pie with regular whipped cream for the Fruitaholic).  The pie was to die for.    I can’t stop eating it… It in no way resembles a neatly sliced pie anymore.  I’ve just been digging in with a spoon.

I’m pretty pumped that Thanksgiving is only a few short weeks away so that I have a real excuse to make this pie again.  I strongly suggest adding it to your Thanksgiving menu.  You won’t be disappointed!

Pumpkin Pie with Biscoff Crust and Maple Bourbon Whipped Cream.

Crust Recipe adapted from All Recipes Pie Filling Recipe adapted from Carpe Season Whipped Cream Recipe adapted from Bobby Flay, via The Daily Meal


    For the crust:
  • 1 1/2 Cups Finely Crushed Biscoff Cookies
  • 1/3 Cup Sugar
  • 6 Tbsp. Butter, melted
  • For the pie filling:
  • 1 Pie Pumpkin (also called Sugar Pumpkin)
  • 2 Eggs
  • 1 Cup Brown Sugar, packed
  • 1 tsp. Cinnamon
  • 1/2 Tbsp. Nutmeg
  • 1/4 tsp. Ginger
  • 1/4 tsp. Allspice
  • 1/4 tsp. Salt
  • 1/4 Cup plus 1/8 Cup Evaporated Milk
  • For the Whipped Cream:
  • 1 Half Pint Heavy Whipping Cream
  • 2 Tbsp. Grade B Maple Syrup
  • 1 Tbsp. Bourbon


Preheat oven to 375.

Mix together the Biscoff cookie crumbs, sugar and butter. Press into a 9 inch pie pan. Bake for 7 minutes, then remove from oven and allow to cool.

Meanwhile, cut the pumpkin in half and scoop out the seeds and strings with a metal spoon. Coat the cut edges with cooking spray and set cut side down on a baking sheet lined with aluminum foil.

Turn the oven temperature down to 325. When ready, roast the pumpkin for 40-60 minutes (it took about 45 for me), until the flesh is tender. Allow to cool 10-15 minutes then carefully remove skin using your fingers or a spoon.

Transfer the pumpkin to a blender or food processor and process until smooth.

Turn the oven temperature up to 425. Place half of the pumpkin puree into the bowl of a stand mixer (or a large bowl). Add the eggs, brown sugar, cinnamon, ginger, allspice and salt. Mix until combined then add the evaporated milk and stir.

Pour filling into the pie crust and bake for 15 minutes. Turn the oven temperature down to 325 and bake an additional 35-45 minutes, until set. Allow to cool, then chill.

To make the whipped cream, combine the cream, maple syrup and bourbon and whip until stiff peaks form. Spoon over the top of the chilled pie just before serving.


Triple Coconut Cream Pie.

It’s hard to believe that it’s already been 3 weeks since I was in Seattle for BlogHer Food ’12.  It was such an incredible weekend.  Not only did I learn a lot about how to improve this little old blog….

I ate.

I shopped.

I kissed a fish.

I met The Pioneer Woman.

I made lots of new friends and had the chance to finally meet some old friends in person.

During one of our many delicious meals, we discovered the most incredible pie ever made.  It was so good that those of us who ordered something different were sad that we only had a couple of bites and none of us could stop talking about (or dreaming about, or drooling over) the pie once we returned home.  It was definitely the food highlight of the trip so I decided to take a chance and try to find the recipe online.  I didn’t have the highest of hopes since it comes from one of Seattle’s greatest restaurateurs, Tom Douglas (it’s served at 12 of his 13 restaurants), but lo and behold, I found the recipe.

I immediately popped over to our forum and excitedly posted the link.  We all decided we would each make the pie and post about it on the same day, so make sure to pop over to the other blogs and see their interpretations!

I decided to try to make the for Father’s Day since my dad is the pie man in our family.  It is quite the time-consuming dessert so unfortunately Dad didn’t have a chance to try it, but it’s definitely worth taking the time to make.  I admittedly had quite a bit of trouble with the dough.  Every time I tried to roll it out, it would crack and crumble.  I ended up re-chilling it a few times before it became pliable enough to work with.  And even then it was still finicky.

Despite the fact that my pie turned out more, er, rustic looking than the one Tom Douglas has had years upon years to perfect, the heavenly taste was what just what I remember it being.  The coconut-flecked crust followed by a thin layer of coconut cream filling, topped with a fluffy pillow of vanilla pastry cream and sprinkled with a layer of toasted coconut and white chocolate curls melted in my mouth, and I may have had more than one serving in one sitting.  Luckily (and grudgingly) I shared the pie with friends so I wouldn’t be tempted to finish the whole thing at once.

It was a great reminder of a fabulous trip, but I’m already dreaming about going back to Seattle for a slice of the real thing!

Triple Coconut Cream Pie.


    For the Crust:
  • 1 Cup plus 2 Tbsp. Flour
  • 1/2 Cup Sweetened Shredded Coconut
  • 1 Stick Cold Unsalted Butter, cut into 1/2 inch cubes
  • 2 tsp. Sugar
  • 1/4 tsp. Salt
  • 1/3 Cup Ice Water, as needed
  • For the Pastry Cream:
  • 2 Cups Milk
  • 2 Cups Sweetened Shredded Coconut
  • 1 Vanilla Bean, split in half lengthwise
  • 2 Eggs
  • 1/2 Cup plus 2 Tbsp. Sugar
  • 3 Tbsp. Flour
  • 1/2 Stick Unsalted Butter, softened
  • For the Pie Topping:
  • 2 1/2 Cups Heavy Whipping Cream, chilled
  • 1/3 Cup Sugar (I used Coconut Palm Sugar)
  • 1 tsp. Vanilla Extract
  • 2 oz. Unsweetened Coconut "Chips" (I found large-shred flakes at Whole Foods)
  • 2 oz. White Chocolate Curls (Use a vegetable peeler to make curls)


For the Crust:

Add the flour, coconut, butter cubes, sugar and salt to the bowl of a food processor. Pulse until coarse crumbs form, adding the water a tablespoon at a time until the dough just sticks together (I used about 4 Tbsp.).

Transfer the dough to a sheet of plastic wrap. Pull the wrap around the dough and slightly flatten it into a rough circle. Chill for one hour.

Unwrap the dough and transfer to a floured work surface. Dust a rolling pin and your hands with flour. Roll the dough into a 1/8 inch thick circle, adding more flour as necessary to prevent sticking.

Ease the rolled dough round onto a 9-inch pie pan. Trim any excess, leaving a 1 to 1 1/2 inch overhang to account for shrinkage during baking.

Return the unbaked crust to the refrigerator and chill for one hour.

Preheat oven to 400.

Place a sheet of aluminum foil over the pie crust and fill with pie weights or dried beans. Bake until edges are golden, 20-25 minutes.

Remove crust from the oven and remove the foil and beans. Return to the oven and bake an additional 10-12 minutes. Allow to cool.

For the Pastry Cream:

Combine the milk and coconut in a medium saucepan. Using a knife, scrape the seeds from the vanilla bean and add to the milk mixture along with the pod. Place the saucepan over medium heat. Stir occasionally until tiny bubbles form along the edges of the pan (do not allow the mixture to boil). Remove pan from the heat.

In a medium bowl, whisk together the eggs, sugar and flour. While still whisking, pour 1/3 cup of the milk mixture to the coconut mixture to temper the eggs. Add the warmed egg mixture to the saucepan. Return the pan to medium-high heat and whisk until the mixture becomes very thick, about 4-5 minutes. Remove saucepan from heat and stir in the butter until melted. Discard the vanilla bean pod.

Set a medium bowl over a larger bowl filled with ice water. Transfer the pastry cream to the bowl and stir occasionally until cool (this took me about 25 minutes).

Once cool, place a piece of plastic wrap onto the surface of the pastry cream and refrigerate until cold, about an hour. *You can also prepare this step a day ahead of time.

To Finish the Pie:

Preheat oven to 350. Spread the coconut chips in a single layer on a baking sheet. Bake for 7-8 minutes until lightly browned. Stir once or twice during the toasting process, watching carefully to make sure the coconut doesn't burn.

In a mixer fitted with the whisk attachment, whip the heavy cream, sugar and vanilla on medium speed. Gradually increase the speed to high until firm peaks that hold their shape form.

Add the pastry cream to the pre-baked pie crust and spoon the whipped cream topping over it. Sprinkle the toasted coconut and white chocolate shavings over the top of the entire pie just before serving. Keep refrigerated.

Source -

Adapted from Tom Douglas via VIA Magazine


Lemon Chess Pie.

The theme for September’s What’s Baking was “Family Favorites.” You know, the one dish that’s a given to be at any and all family gatherings. Well, my family doesn’t really have a specific dish. What we do have, however, are pies.

My dad is the pie man. It’s a rare occasion where there isn’t one baking in his oven, and even more rare that he makes the same pie twice. So when trying to decide what to make in order to represent a family favorite, I knew a pie was in order. The question was, what kind?

I decided to go straight to the source. I told Dad about the theme and that I knew I wanted to bake a pie, but was having a difficult time figuring out which pie to make. Without flinching, he responded “Oh that’s easy. Lemon Chess Pie.” It’s the one pie I can remember digging into more than once, always going back for seconds.

As for the name, it’s not made of rooks and queens. Dad says the simple recipe is a Southern favorite and when the Belles would say “It’s Just Pie,” their drawl made it sounds like “Chess Pie” and so it was adopted.

It’s perfect with a cup of coffee to offset the sweetness of the pie.  Pie for breakfast?  Now that’s a family favorite.

Lemon Chess Pie – adapted from Bubby’s Homemade Pies by Ron Silver and Jen Bervin

  • 1 9-inch Deep Dish Pastry Crust
  • 2 Cups Sugar
  • 1 Stick Unsalted Butter, softened
  • 5 Eggs
  • 1/2 Cup plus 2 Tbsp. Buttermilk
  • 1/2 Cup Heavy Cream
  • 1 Tbsp. Flour
  • 1 Tbsp. Cornmeal
  • 1/4 Cup Lemon Juice
  • Zest from 2 Lemons
  • 1 Jar Lemon Curd, for topping

To blind bake the crust:

Preheat oven to 425.  Refrigerate the pie crust for at least 20 minutes.

Poke holes in the bottom of the crust with a fork.  Line the crust with foil and fill with pie weights (dried beans also work).  Bake for 20 minutes.  Remove from oven and remove foil and pie weights.

Decrease the oven temperature to 375 and bake an additional 10 minutes.  Cool crust completely before filling.

For the pie:

Preheat oven to 350.

Cream together the sugar and butter until fluffy,  Add eggs, buttermilk and cream and beat well.

Combine the flour and cornmeal then add to the wet mixture.   Mix until just incorporated.  Add lemon juice and zest and mix briefly.  Pour into pie shell.

Place the pie on a rimmed baking sheet and bake for 45 minutes, until the top is a pale golden brown.  Cool on cooling rack for 20 minutes, then refrigerate until chilled.

Cover pie with entire jar of lemon curd prior to serving.

WB Challenge #2 – Bacon and Cheddar Apple Pie.

This month’s theme for the What’s Baking Challenge was a fitting one for November:  Thanksgiving.  I hope everyone was able to spend time with family and friends and sufficiently stuffed your faces with turkey.  I know I certainly have been.  It’s leftover city around here…. Not that I’m complaining though.

While Thanksgiving has always been my Dad’s holiday, for the past couple of years, I’ve slowly been given more responsibility for our grand feast.  Last year, we hosted at our house (30 people!!) so we decided to make the turkey and take care of the appetizers while Dad made all of the sides and pies.  This year, we did the same thing but on a much smaller, more manageable scale of only 10 people.

I’ve been making this pie for the past 3 or 4 years and it’s always a hit on our Thanksgiving dessert table.  It takes a simple apple pie and elevates it to another level.  The addition of the cheddar and bacon to the crumble topping gives the pie just a little bit of that savory kick.  It’s not overwhelming, it just gives your palate a slight wake up call.

Bacon and Cheddar Apple Pie – slightly adapted from Rachael Ray

  • – 1/2 Package Center Cut Bacon
  • – 1/2 Cup Flour
  • – 1/3 Cup Brown Sugar
  • – 3 Tbsp. Unsalted Butter, chilled and cut into small cubes
  • – 1 cup Shredded Extra Sharp Cheddar
  • – 4 Golden Delicious Apples – peeled, cored and sliced
  • – 1/4 Cup Sugar
  • – Zest of One Lemon
  • – 1 Frozen Pie Crust, prebaked according to package directions

Preheat oven to 400.  Cook the bacon in a skillet over medium heat until crispy.  When bacon is cool to the touch, crumble and set aside.

Combine flour, brown sugar and butter cubes in a medium bowl.  Using your fingers, pinch the butter into the flour and sugar until crumbly.  Stir in the bacon and cheese and refrigerate.  This part can be made up to 2 days before use.

Toss apples with sugar and lemon.  Transfer to the pie crust and sprinkle bacon mixture on top.  Put the pie crust on a foil lined baking sheet and bake 15 minutes.  Cover with foil and bake another 45 minutes.  Cool before serving.