Lemon Pie

Sally’s shortbread crust 

1 cup (230g; 2 sticks) unsalted butter, melted

1/2 cup (100g) granulated sugar

2 teaspoons pure vanilla extract

1/2 teaspoon salt

2 cups + 2 Tablespoons (265g) 

all-purpose flour

Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 baking pan* with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.

Make the crust: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 18-20 minutes or until the edges are very lightly browned.

Filling ~Betty Crocker  recipe (Double if you have a large pie dish)

1 ¼ cups granulated sugar

¼ cup cornstarch

1 ¼ cups water 

2 teaspoons grated lemon zest

1/3 cup fresh lemon juice

3 egg yolks

3 tablespoons butter, cut into pieces

Topping

2 oz cream cheese, softened

1 ½ cups heavy whipping cream

1/3 cup powdered sugar

½ teaspoon vanilla
1tsp lemon juice

Decoration

1 teaspoon grated lemon zest

Steps

1.   In 2-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in water, 2 teaspoons lemon zest and the lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat. 

2.   In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 3 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 3 hours until set.

3.   When ready to serve, remove plastic wrap from filling. In chilled medium bowl, beat cream cheese until smooth. Beat in remaining Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread on top of chilled pie. Top with 1 teaspoon lemon zest. Store loosely covered in refrigerator.

Expert Tips

One medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon zest.

Leftover citrus peel or juice? Store tightly wrapped in the freezer for another recipe.

To quickly soften cream cheese, remove amount needed from wrapper, and place on microwavable plate; microwave uncovered on High about 10 seconds or just until softened.

Want to make this dessert at the drop of a hat? Make your sugar cookies ahead, and store in a plastic zip-top bag in your freezer, so all you have to do is grind them up and go.

Cream cheese helps stabilize the creamy topping, so you can make this pie ahead without worrying about the topping deteriorating.

Pecan Pie

• This pecan pie is from Sallys Baking addiction
• 
  
• I used this pie crust recipes form Sallys backing blog! Buttery Flaky Pie Crust 
• For the pie: 
• 2 and 1/2 cups (250g) shelled pecans
• 5 Tablespoons (72g) unsalted butter, melted and slightly cooled
• 1/2 cup (100g) packed light or dark brown sugar
• 1 Tablespoon all-purpose flour*
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 3 large eggs, at room temperature
• 1 cup (240ml) pure maple syrup*
• sea salt for sprinkling

Directions:

1. The crust: Prepare the pie crust recipe through step 5.
2. After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
3. Roll out the chilled pie dough and blind bake: On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish.* Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust. Chill for 20 minutes in the refrigerator or freezer. (Crust will shrink otherwise!) Line the chilled pie crust with parchment paper or aluminum foil. Fill with 2 sets of pie weights or dried beans. Bake for 15 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie.
4. The filling: Carefully spread pecans evenly inside warm pie crust. Set aside. Whisk the melted butter, brown sugar, and flour together in a large bowl until combined and thick. Whisk in the vanilla extract, salt, eggs, and pure maple syrup until combined. Pour evenly over pecans.
5. Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if the top is browning too quickly. Remove finished pie from the oven and sprinkle sea salt on top. Place on a wire rack to cool completely. The pie filling will set as it cools.
6. Slice and serve pie at room temperature. Top with whipped cream, if desired. (I used Wilton 8B Piping Tip.) Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.

Freezing: The baked pie freezes well for up to 3 months, tightly wrapped in a couple layers of plastic wrap or aluminum foil. Thaw overnight in the refrigerator and allow to come to room temperature before serving. You can also freeze the pie after you pour the filling into the cooled blind-baked pie crust. Freeze for a couple hours to set the filling, then tightly wrap the entire pie in 2-3 layers of plastic wrap or aluminum foil, then freeze for up to 1 month. When ready to bake, remove from the freezer, unwrap, and bake for about 20 minutes longer.

Make 1-5 days ahead: You can get started by combining all the filling ingredients (except the pecans) one day ahead of time. Keep it covered tightly in the refrigerator until ready to assemble the pie. You can also make the pie dough 1-5 days in advance since it needs to chill. If you want to bake the pie 1 full day in advance, bake it as directed, allow it to completely cool, then cover tightly and keep at room temperature until ready to serve the next day.

Recipe Notes:

1. You can freeze the 2nd pie dough for up to 3 months. Thaw overnight in the refrigerator before using.
2. 2 teaspoons of cornstarch work as a substitute for 1 Tablespoon of flour. Make sure the cornstarch is completely mixed in with the melted butter and brown sugar.
3. Use pure maple syrup, not breakfast syrup. Any variety of pure maple syrup is great, from golden to dark amber. Use what you love best.
4. I strongly recommend a glass pie dish so you can see when the crust on the sides is browning, which signals that the pie is finished.
5. Make sure you use room temperature eggs. Cold eggs will solidify the butter and you’ll be left with random chunks of butter in your filling.

Pumpkin Pie

Pumpkin Pie

Link to this recipe on Sally's Baking Addiction!

• Homemade pie crust (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
• one 15oz can (about 2 cups; 450g) pumpkin puree2
• 3 large eggs
• 1 and 1/4 cups (250g) packed light or dark brown sugar
• 1 Tablespoon (8g) cornstarch
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger3
• 1/4 teaspoon ground or freshly grated nutmeg3
• 1/8 teaspoon ground cloves3
• 1/8 teaspoon fresh ground pepper
• 1 cup (240ml) heavy cream
• 1/4 cup (60ml) milk (I use 1% - any is fine)
• egg wash: 1 large egg beaten with 1 Tablespoon milk

Directions:

1. For the cranberries: Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar is dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You'll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours.
2. Make the pie crust through step 5 according to my directions, tips, and pictures. Or use store-bought.
3. For the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.
4. Preheat oven to 375°F (190°C).
5. Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Using pie weights, pre-bake the crust for 10 minutes.
6. Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (Use extra to make mini pies with leftover pie dough scraps if you'd like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly - that's ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
7. Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves (see note). You'll definitely have leftover cranberries - they're tasty for snacking. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 3 days.

Make ahead tip: Pumpkin pie freezes well, up to 3 months. Thaw overnight in the refrigerator before serving. Pie crust dough freezes well for up to 3 months. Thaw overnight in the refrigerator before using. If decorating your pie with sugared cranberries, start them the night before. You'll also begin the pie crust the night before as well (the dough needs at least 2 hours to chill; overnight is best). The filling can be made the night before as well. In fact, I prefer it that way. It gives the spices, pumpkin, and brown sugar flavors a chance to infuse and blend. It's awesome. Cover and refrigerate overnight.

If you want to add the cranberries:

Sugared Cranberries

• 1 cup (120g) fresh cranberries1
• 2 cups (400g) granulated sugar
• 1 cup (240ml) water
• For the cranberries: Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar is dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You'll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours.

Link to Sally's baking addiction!

French Silk Pie

Ingredients

Crust

Use Sally’s EASY pie crust recipe from my blog (Click here)  OR 1 refrigerated pie crusts, softened as directed  Filling

3 oz unsweetened chocolate, cut into pieces

1 cup Butter, softened (do not use margarine)

1 cup sugar

½ teaspoon vanilla

4 eggs

Topping

½ cup sweetened whipped cream

Chocolate curls, if desired

Steps

1

Heat oven to 450°F. Make pie crust as directed using 9-inch glass pie plate OR BETTER yet follow this Very easy recipe (Click here). Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.

2

In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.

3

Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie.

Homemade Pie Crust

From Sally’s Baking Addictions

DOUGH FOR A DOUBLE CRUST PIE prep time: 15 MINUTES total time: 1 HOUR, 15 MINUTES (INCLUDES CHILLING)

Follow these easy instructions and create flaky, buttery pie crust at home.

Ingredients:

    2 and 1/2 cups (315 grams) all-purpose flour

    1 and 1/4 teaspoons salt

    6 Tablespoons (90 grams) unsalted butter, chilled and cubed

    3/4 cup (154 grams) vegetable shortening, chilled

    1/2 -2/3 cups (120-160 ml) ice water

Directions:

First, mix the flour and salt together in a large bowl. Add cold unsalted butter and shortening. Using a pastry blender or two forks, cut the butter and shortening until the mixture resembled coarse meal (pea-sized crumbles with a few larger bits of fat is OK). I use a pastry cutter for this step. It’s easier, less messy, and quicker. If you do not have a pastry cutter, use two forks. But buy one – they are an inexpensive addition to a baker’s kitchen.

Measure 1/2 cup of water in a glass. Add ice. Stir it around. Slowly drizzle in the very cold water 1 Tablespoon at a time, stirring with a large spatula after every Tablespoon of water that you add. You  may need up to 2/3 cup of ice water. Do not add any more water than you need to. Stop adding water when the dough begins to clump. I usually use around 1/2 cup.

Turn out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky. Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 5 days or in the freezer for up to 2 weeks).

Proceed with the pie per your recipe's instructions.

 Recipe Notes:

Make ahead: The dough may be stored in the refrigerator for up to 5 days or in the freezer for up to 2 weeks. Thaw overnight in the refrigerator before using.

NO BAKE PUMPKIN PIE IN A JAR

NO BAKE PUMPKIN PIE IN A JAR

Yield: 5-6 jars

INGREDIENTS:

PUMPKIN PIE FILLING

15 oz can pumpkin puree

5 tbsp brown sugar

1 tsp ground cinnamon

1/2 tsp pumpkin pie spice

1/4 tsp ground ginger

1/8 tsp ground cloves

2 tbsp heavy cream

CREAM CHEESE MOUSSE

3 egg whites

1/2 cup sugar

4 oz cream cheese, softened

1/4 tsp vanilla

2 cups mini marshmallows

COOKIE LAYER

3/4 cup chopped gingersnaps

3/4 cup chopped graham crackers

ADDITIONAL

Whipped cream for topping, if desired

Caramel sauce for topping, if desired

DIRECTIONS:

PUMPKIN PIE FILLING

1. Add pumpkin puree into a medium-sized bowl.

2. Add brown sugar, cinnamon, pumpkin pie spice, cloves and heavy cream and stir to combine. Set aside.

CREAM CHEESE MOUSSE

1. Add egg whites to a large mixer bowl and beat on medium-high until soft peaks form.

2. While beating, slowly add sugar, and beat until stiff peaks form. Mixture will go from being kind of frothy to smooth and will gain volume. When done, set egg white mixture aside.

3. In another bowl, mix cream cheese and vanilla together until smooth.

4. In a separate bowl, melt marshmallows in the microwave, about 15-30 seconds.

5. Add melted marshmallows to the cream cheese and stir until combined.

6. Add a small amount of the egg whites to the marshmallow mixture and fold to combine.

7. Add remaining egg whites to the marshmallow mixture and carefully fold until well combined.

8. Refrigerate for an hour or so.

TO ASSEMBLE

1. Add about 1 1/2 tablespoons of the graham cracker/gingersnap crumbs on the bottom of the jar.

2. Add 2 tablespoons of pumpkin pie filling.

3. Add 2 tablespoons of cream cheese mousse.

4. Repeat layers 1-3. You should have 2 of each layer.

5. Top the jars with a drizzle of caramel, a sprinkle of cookie crumbs and whipped cream if desired. Set in the fridge until ready to serve.

Pecan Pie

Pecan Pie

Preheat oven to *350


Pie Crust:


3 cups all-purpose flour


1 teaspoon salt


3/4 cup vegetable shortening or lard


3/4 cup salted butter, cut into pieces


1 egg, lightly beaten


1 tablespoon distilled white vinegar


Filling:


1 cup granulated sugar


3 tablespoons brown sugar


1/2 teaspoons salt


1 cup corn syrup (light or dark)


1/3 cup melted salted butter


1 teaspoon vanilla


3 whole eggs beaten


1 cup (heaping) chopped pecans


Directions 
First, whip up the pie crust: Mix the flour and salt in a bowl. Add the vegetable shortening and salted butter. Work the butter into the flour using a dough cutter until the mixture resembles tiny pebbles.

Add the egg, 5 tablespoons cold water and the white vinegar. Stir until just combined. Divide the dough in half and chill until needed. (You will only need one half for this recipe, reserve the other half for another use.)



Next make the filling: Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl.

Preheat the oven to 350 degrees F. Roll out one dough half on a lightly floured surface to fit your pie pan. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust lightly/gently with foil.

Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75!

 Allow to cool for several hours or overnight.