This is part of BA's Best, a collection of our essential recipes. Using coconut oil in place of some of the butter suggests hints of the tropics, and yogurt folded into the whipped cream reinforces the tang of the lime juice. This key lime pie recipe is part of BA's Best, a collection of our essential recipes.
Anyone who has taken a bite of Milk Bar's best selling crack pie immediately knows the reason for the sassy name. This rich, salty-sweet pie recipe has an irresistible oat cookie crust. Think of this like a Samoa cookie in pie form.
It's perfect with whipped cream on top, but if you want to use up the extra egg whites, make a marshmallow topping. Bonus: you can torch it, for even more drama. Make sure to isolate your cut-outs toward the center of the top crust. The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius. The curd can be made at least a day ahead, as can the crust. Look no further for the quintessential pumpkin pie.
It's grandma's recipe, and she hasn't changed it since Adding barley malt syrup offers a rounder, less-sweet note in this take on pecan pie. Look for it at health food stores. Reducing the liquid in this mile-high apple pie recipe to a syrupy consistency concentrates the flavor and yields the ideal juicy sauciness. Tart and fruity, a dollop of velvety meringue ups the luxury quotient of this decadent chilled number. Curry crust? Trust us: This lightly spiced crumb will win Best in Show.
Pie Recipes | PBS Food
If you want to take it even further, add a teaspoon of toasted crushed cumin seeds, too. Finally, a plum pie recipe that gives the stone fruit its due. The mascarpone cream is a surprise layer beneath the fruit—the best kind of surprise. Blind-baking the crust is essential: It keeps it from getting soggy when the custardy filling is added. If the idea of a buttermilk pie recipe is new to you, that's an even better reason to make it. If you're all about that whole salty and sweet thing, there is no better pie for you than this supremely well balance peanut butter honeycomb pie.
Who can say no to ice cream pie? Ground gingersnap cookies offer a zingy backdrop to sweet fresh blueberries and peach ice cream, all dressed with piquant crystallized ginger. The filling for this blueberry pie with ginger will be loose when it comes out of the oven, but as long as you let it rest for the full 4 hours, it will firm beautifully.
Few dishes say summer like a classic blueberry pie. And for anyone seeking a foolproof formula for the beloved bubbling berry dessert, this is the recipe to put in your arsenal. Although lavender may seem like an unnecessary frill on what should be an inherently simple delight, rest assured, fresh blueberries are undoubtedly the star here, with a subtle hint of the floral sweetness to play a supporting role.
Because blueberries and almonds are a natural dream team, this gracefully demure nut was an obvious choice for the crunchy streusel topping. Besides providing a delightfully sugary contrast to the juicy and not-too-sweet berry filling, the golden crumble saves you the trouble of having to roll out and arrange a top crust—which means a little less stands between you and a warm slice of blueberry pie with vanilla ice cream melting over its steaming innards.
TIP: For a crisp crust no more soggy bottom! These convenient handheld mini apple pies takes a few notes from the classic dessert for a delicious modern twist. The favorite childhood vanilla wafer cookie makes a comeback in the form of a crunchy crust. Similar to a graham cracker pie crust, the wafer cookies are crushed and mixed with melted butter to mold into muffin cups. Sour Granny Smith apples are cooked in a skillet on the stovetop and are warmly seasoned with staple fall spices to create the filling.
Rich mascarpone becomes delightfully fluffy and when folded into a fresh batch of whipped cream for a decadent pie topper. This modern take on the traditional tomato pie starts with a gluten-free crust that is buttery, delightfully crumbly, and, even better—tastes like bacon. Rendered bacon fat is easiest to work with if it has solidified after chilling in the refrigerator.
Use a tablespoon measure to scoop the solidified bacon fat into a small bowl to freeze; once frozen, simply pop it out of the bowl and give it a rough chop. All of that said, feel free to use a different solid fat here, such as coconut oil, if you prefer. Enough about the crust, though. Featuring homemade mayo , the filling is just richly creamy enough and just herbaceous enough to make your peak season tomatoes feel extra special. And the fact that the whole thing is Paleo-friendly is just the cherry on top! This step is crucial to a great final product as the salt helps drain the tomatoes of excess liquid without messing up their texture.
We recommend baking this tomato pie in a 9-inch glass pie dish or light metal pie pan to prevent over-browning the crust. Made with a fiber cereal-crusted pie shell, this strawberry yogurt cream pie is the ultimate no-bake dessert. Featuring finely ground speculoos cookies we used Biscoff brand in the crust, larger crumbles in the pecan streusel topping, and a decadent salted cookie butter caramel sauce both in the filling and drizzled over top, this fruit pie is anything but boring.
This method of par-cooking the slice apples and pears will help your fruit achieve a delightfully tender, but not-too-mushy texture through the baking process. Love it, hate it, or over it, nobody can deny that the color, ubiquitously deemed millennial pink across the Internet, is quite eye-catching and completely appropriate for springtime. And in honor of what seems to be the shade of the moment, we created this all-pink-everything pie. The only component of this effortlessly elegant tart that needs to bake is the puff pastry base itself.
All of those glorious summer fruit juices are going to start seeping into your puff pastry and will lead to sogginess if prepared too far in advance. When life gives you lemons, use it to make this pie! The filling is pure heaven, not too sweet, and full of tartness from lemon juice and zest. Some say peanut pie is a poor man's version of pecan pie. Others say its salty-sweet punch was inspired by a now-vanishing gas station treat created by pouring a five-cent packet of salted pea- nuts into a bottle of ice-cold Coca-Cola.
When you daydream of silky, rich, chocolate pie you're definitely thinking of Dad's famous, Truffle Pie with Amaretto Cream.
Store leftover pie, covered, in refrigerator. This pie will be a vibrant note on your sideboard. Surprisingly, pecan pie is a relative latecomer to the Southern table. Recipes for milk-custard-based pecan pies can be found as early as , but it wasn't until the s when promotional recipes for a syrup-based pecan pie appeared on the labels of Karo syrup bottles that its popularity soared.
Twenty years later, Marion Brown's landmark Southern cookbook proclaimed it "the South's most popular pie. A stellar riff on the flavors of German chocolate cake, for which the Lone Star State also claims bragging rights. Three different types of apples and fresh cranberries, baked together under a perfectly woven lattice crust. This pie is as delicious as it is gorgeous.
What makes it so special?ejabojyzutem.tk
The fragrant, tart, and tasty apple ripens to a deep red while still on the tree, but it continues to ripen after it is picked and transforms to a nearly black hue. The Arkansas Black Apple Pie just needs a drizzle of Caramel Sauce and a scoop of ice cream to make your night perfect. If you find fine domesticated persimmons at your local grocery store or farmers' market, they should be easy enough to puree.
It doesn't get much better than this decadent version of a Southern classic. White chocolate, bourbon, and caramel give this pecan pie a flavor much more dynamic than the original.
Never had a cushaw? It is a winter squash that originates from Mesoamerica. Now you'll find cushaws around the Lousiana area.