Ingredients: 800 ml milk, 3 tablespoons apple spread, 1 egg, cinnamon,
Heat, while stirring, 800 ml milk with 3 tablespoons apple spread, 1 egg and a pinch of cinnamon. Bring just under boiling point. Let it cool completely and pour the mixture into the ice machine. Leave the ice machine on for about 30 minutes. Scoop the soft ice in a lockable bin and put it at least 2 hours in the freezer. Enjoy!
Ingredients: puff pastry, 2 onions, thyme, 150 grams mushrooms, 3 eggs, 100 ml milk, grated cheese, 1 tablespoon mustard, salt, pepper, nutmeg, 4 tomatoes,
Preheat the oven to 200 degrees. Coat a pie tin with a puff pastry. Bake in hot oil on medium high heat 2 sliced onions with thyme until golden brown. Add 150 grams sliced mushrooms stir fry until the mushrooms have softened. Beat 3 eggs with 100 ml milk and grated cheese, 1 tablespoon mustard, salt, pepper and nutmeg. Cut 4 tomatoes into slices. Sprinkle the bottom of the puff pastry with grated cheese. Put in the onion-mushroom mixture. Put in one layer of tomato slices. Then put the other half of the onion-mushroom mixture in and cover with a layer of tomato slices. Pour the egg-mixture in and sprinkle grated cheese over in. Put the pie tin about 35 minutes in the preheated oven. Serve with a salad. Enjoy!
Ingredients: 5 shallots, 3 spicy sausages, 50 grams chorizo, 250 grams chestnut mushrooms, salt, pepper, 4 eggs, 50 ml cream, chives, parsley, puff pastry,
Number of people: 4
Bake in a hot wok 5 chopped shallots until they are tender. Add 3 sliced spicy sausages and 50 grams slices chorizo. Stir until the sausages are brown. Add 250 grams sliced chestnut mushrooms. Bring to taste with salt and pepper and stir until the mushrooms have softened. Let it cool completely. Meanwhile preheat the oven at 200 degrees. Beat 4 eggs with 50 ml cream, chives, parsley, salt and pepper. Coat a pie tin with fresh puff pastry. Put the mushrooms and sausage in the pie tin. Pour the egg mixture over it. Put the pie about 30 minutes in the oven. Enjoy!
Ingredients: 1 onion, thyme, rosemary, oregano, 1 smoked chicken breast, 3 sundried tomatoes, 400 grams artichoke hearts, salt, pepper, 3 eggs, 100 ml cream, puff pastry for savory pie,
Number of persons: 4
Preheat the oven to 200 degrees. Bake in hot oil 1 finely chopped onion with thyme, rosemary and oregano until the onion is soft. Add 1 diced smoked chicken breast, 3 finely chopped sundried tomatoes and 400 grams chopped artichoke hearts (can), bring to taste with salt and pepper and heat well. Let it cool down a bit. Meanwhile Beat 3 eggs with 100 ml cream, salt and pepper. Coat a pie tin with puff pastry for savory pie. Put the artichoke chicken mixture in it and pour the egg mixture in it. Place the pie tin about 30 minutes in the preheated oven. Enjoy!
Ingredients: 6 sheets puff pastry, 200 grams broccoli, 250 grams diced bacon, 3 eggs, 125 ml cream, salt, pepper, 250 grams grated mature cheese, 6 cherry tomatoes,
Number of persons: 3
Preheat the oven to 200 degrees. Defrost 6 sheets puff pastry. Cut the broccoli in florets and cook al dente. Meanwhile bake 250 gram diced bacon crunchy. Let the broccoli and bacon cool down a bit. Meanwhile beat 3 eggs with 125 ml cream, salt and pepper and stir 200 grams grated mature cheese in the mixture. Coated 6 greased ovenproof dishes with puff pastry. Put broccoli in each bowl, diced bacon and cherry tomatoes. Pour the egg mixture in each bowl and sprinkle at last some grated cheese on ovenproof dishes. Place the ovenproof dishes about 30 minutes in the preheated oven. Enjoy!
Ingredients: 1 small cauliflower, 100 grams diced bacon, 1 onion, handful of peas, 250 ml cream, 3 eggs, 75 grams grated cheese, chives, salt, pepper, nutmeg, dough for savory pie,
Number of persons: 3
Cut 1 small cauliflower in florets and boil the cauliflower florets al dente in water with a little salt. Bake in a hot frying pan 100 gram diced bacon until crisp. Add 1 chopped onion and stir until the onion is soft. Add a handful peas and stir it briefly. Let everything cool. Mix 250 ml cream with 3 eggs, 75 grams grated cheese, chives, nutmeg, salt and pepper into one. Preheat the oven to 200 degrees. Coat a cake tin dough for savory pie. Fill the cake with the cauliflower and bacon. Pour the cream mixture over. Place the cake tin about 40 minutes in the preheated oven. Enjoy!
This is my favorite pie of all time. No joke. It’s so quick and easy but tastes like it took 3 days to make. Easy to make it dairy free as well… just substitute tofutti cream cheese for regular cream cheese, you’ll never know the difference! (Who would’ve thought Cool Whip has no milk in it?)
INGREDIENTS
1 cup vanilla wafer cookies
1/3 cup packed brown sugar
2 1/2 tablespoons melted butter or margarine
3/4 cup packed brown sugar
1/2 cup (4 oz.) cream cheese
1/2 cup peanut butter
1/2 teaspoon vanilla extract
8 oz. frozen whipped topping
1 1/2 cups (2 whole) sliced bananas
1/4 cup chocolate sundae syrupDIRECTIONS
Preheat oven to 350Ëš F. To prepare crust, place cookies in a food processor and process until finely ground. Add 1/3 cup brown sugar and melted butter; pulse 2 or 3 times or just until combined. Press into bottom and sides of a 9-inch pie plate coated with cooking spray. Bake for 10 minutes; cool completely on wire rack. (Or, do it the easy way and buy a pre-made Nilla wafer crust).To prepare filling, place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping.
Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.
My aunt mentioned this this pie recipe from the July 2007 Bon Appetit was to die for, so how could I resist trying it? It was really my first attempt at actually making a pie crust (I was really close to just buying one premade), but it wasn’t that hard and turned out pretty darn good! If it wasn’t for the outrageous price of blueberries (I almost went into sticker shock and I was buying frozen ones!) this pie might just be perfect. I mean, almond crumble topping? That’d make ANY pie perfect.
Makes 1 9-inch pie. Recipe from Bon Appetit.
INGREDIENTS
Crust
1 3/4 cups unbleached all purpose flour
3/4 teaspoon sugar
1/2 teaspoon salt
1/4 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup chilled lard or frozen nonhydrogenated solid vegetable shortening (aka Crisco), cut into 1/2-inch cubes
2-3 tablespoons (or more) ice waterFilling
3/4 cup plus 2 tablespoons (or more) sugar
1/4 cup cornstarch
7 cups fresh wild or regular blueberries (32 ounces) or 32 ounces frozen wild or regular blueberries (do not thaw)
2 tablespoons fresh lemon juiceTopping
2/3 cup unbleached all purpose flour
4 ounces marzipan or almond paste, broken into 1/3-inch pieces (about 3/4 cup loosely packed)
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon salt
Whipped cream or ice creamDIRECTIONS
For crust:
Blend flour, sugar, and salt in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl. Add ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together; flatten into disk. Wrap disk in plastic and refrigerate at least 1 hour. Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.Roll out pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Turn crust edges under and crimp decoratively, forming crust edge 1/4 inch above sides of pie dish. Refrigerate while preparing filling and topping.
For filling:
Whisk 3/4 cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend. Stir in blueberries and lemon juice. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes. Chill filling until cool, about 1 hour. If more sweetness is desired, stir in sugar by tablespoonfuls.For topping:
Combine first 4 ingredients in processor; blend until mixture begins to clump together. Transfer to bowl; chill 30 minutes. Position rack in bottom third of oven and preheat to 400°F. Spread blueberry filling evenly in unbaked crust. Sprinkle topping evenly over. Place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool completely. Can be made 8 hours ahead. Let stand at room temperature.Serve pie with whipped cream or ice cream.
The name of this pie is the Gold Brick Chocolate Pecan Pie, and once you’ve tried it, you’ll know why. It is so dense, yet so delicious… takes pecan pie to a whole new level. It’s a bit tricky to eat, as the chocolate topping gets quite solid and hard to break through, but boy is it good. So good that no one will care if your crust isn’t pretty.
And you know, the edible gold leaf is completely optional… hehe.
Makes 1 9-inch pie. Recipe from Emeril.
INGREDIENTS
Crust:
8 ounces flour, about 1 1/2 cups plus 2 tablespoons
1 tablespoon sugar
1/2 teaspoon salt
1 stick (1/4 pound) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
4 to 6 tablespoons ice water1 cup milk chocolate chips
2/3 cup corn syrup
1/3 cup sugar
3 large eggs, beaten
1 teaspoon pure vanilla extract
1 cup coarsely chopped pecan pieces
1/2 cup chopped bittersweet chocolate
2 tablespoons vegetable oil
1 cup heavy cream
1 tablespoon confectioners’ sugar
Edible gold leaf, torn or cut into flakes, garnish (optional)DIRECTIONS
For crust, sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.Preheat the oven to 400 degrees F.
On a lightly floured surface, roll out the dough to an 11-inch circle. Transfer to a 9-inch pie pan, trim and flute the edges. Let rest refrigerated for 20 minutes. Cover with parchment paper and pie weights. Bake until set, 12 to 15 minutes. Remove the paper and weights and cook until just golden, 8 to 10 minutes. Remove from the oven and cool.
In the top of a double boiler, gently melt the chocolate chips over almost simmering water. Remove from the heat. In a large bowl, combine the melted chocolate with the corn syrup, sugar, eggs, vanilla, and pecans. Pour into the cooled pie crust and bake for 10 minutes. Reduce the oven temperature to 350 degrees F and bake for an additional 25 minutes.
Remove from the oven and cool on a rack.
Place half of the chopped bittersweet chocolate in a small bowl. Place the remaining bittersweet chocolate and the oil in the top of a double boiler, or in a small metal bowl set over a pot of simmering water. Heat the chocolate, whisking, until melted. Pour the melted chocolate over the chocolate in the bowl, whisking to melt. Pour over the warm pie, spreading to the edges to coat the top. Refrigerate until well chilled, at least 2 hours.
In a medium bowl, whip the cream until soft peaks start to form. Add the sugar and whip to stiff peaks.
Remove the pie from the refrigerator, slice and arrange on plates. Garnish each slice with edible gold flakes and serve with whipped cream on the side.
Taylor gets cravings, and whether for cake or curry or pumpkin pie, they need to be filled. I’ve learned this from past experiences, like when he ’snuck’ a grocery store pumpkin pie into our shopping cart without me noticing (I made quite an embarrassment of myself when I proclaimed to the checker that she had made a mistake and the pie was not mine, only to have Taylor grin and say that indeed it was). Needless to say, when this most recent pie craving hit, I knew I had to make him one to avoid another store-bought pie situation.
This recipe is a great one, especially if you’re both a pumpkin and a pecan pie lover. Can’t decide which to make? This pie will solve all your problems.
I easily made this pie dairy free. Simply simmer 2 cups soymilk over low heat for 15-20 minutes until reduced by half. Presto! Evaporated (soy)milk.
INGREDIENTS
1 (9-inch) pie shell
1 15oz. can pumpkin puree
3/4 cup packed dark brown sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp allspice
pinch ground cloves
1/2 tsp salt
1 cup evaporated milk
3 large eggs
2 tsp vanilla extract
1 cup finely chopped pecans
1/2 cup packed dark brown sugar
pinch salt
2 tsp dark corn syrup
1 tsp vanilla extract
2 tsp granulated sugarDIRECTIONS
For the pie shell: Adjust oven rack to middle position and heat oven to 350 degrees. Line pie shell with foil, cover with 2 cups pie weights (pennies or dried beans are fine, too), and bake until dough under foil dries out, 20 to 25 minutes. Remove foil and weights, poke crust several times with fork, and continue to bake until firmly set and lightly browned, 10 to 15 minutes. Remove pie shell from oven (keep oven on) and set aside. (Shell can be cooled, wrapped tightly in plastic, and stored at room temperature for 1 day.)For the filling: Puree pumpkin, brown sugar, spices, and salt in food processor until smooth, about 1 minute. Cook mixture in large saucepan over medium-high heat until sputtering and thickened, about 4 minutes, and remove from heat. Meanwhile, put pie shell back in oven to warm.
Whisk evaporated milk into pumpkin mixture, then whisk in eggs and vanilla. Pour filling into warmed pie shell and bake until filling is puffed and cracked around edges and center barely jiggles when pie is shaken, about 35 minutes.
For the topping: While pie is baking, toss pecans, brown sugar, and salt in bowl. Add corn syrup and vanilla, using fingers to ensure that ingredients are well blended.
Scatter topping evenly over puffed filling and sprinkle with granulated sugar. Bake until pecans are fragrant and topping is bubbling around edges, about 10 minutes. Cool pie completely on wire rack, at least 2 hours. (Pie can be refrigerated for up to 2 days.) Serve pie at room temperature.
