PEANUT BUTTER BANANA PUDDING SLAB PIE

 

Refrigerated desserts sound so good to me when it's hot outside.  Taste of the South July issue had a picture of this on the cover.  The idea of peanut butter added to banana pudding was intriguing to me, and when I saw that the crust was made of pretzels, I knew I had to make this.  I didn't realize the meringue wasn't a normal meringue, and honestly it was almost my favorite part.  It was a little labor intensive but well worth it for the texture and flavor of it.  I kept thinking of Elvis loving peanut butter with mashed banana sandwiches while I was making it -- I had never heard of that combination until him.  So if your family loves peanut butter and bananas this is a great summertime dessert for a crowd.  Another positive note about it is that you can do everything except the Swiss Meringue the day before, and that is perfect if you are entertaining.

2-1/4 c finely crushed pretzels

1/2 c firmly packed light brown sugar

1/4 c all-purpose flour

3/4 c unsalted butter, melted

1-1/3 c bananas sliced into 1/4" rings (about 2-3 medium bananas)*

2 t fresh lemon juice

2 c whole milk

2/3 c heavy whipping cream

1/3 c plus 1/4 c granulated sugar, divided

5 large egg yolks

1/4 c cornstarch

1/4 t kosher salt

1/2 c creamy peanut butter

2 TB unsalted butter softened

1 t vanilla extract

Swiss Meringue

Preheat oven to 350 degrees.  In a medium bowl, stir together crushed pretzels, brown sugar and flour.  Add melted butter, stirring until well combined.  Firmly pressed mixture into bottom and up the sides of a 13x9 rimmed baking sheet or metal pan.  Bake until set and fragrant, 12-15 minutes.  Let cool completely on a wire rack.

In a small bowl, toss banana slices in lemon juice.  Arrange banana slices on crust in a single layer.

In a medium sauce pan, heat milk, cream, and 1/4 c granulated sugar over medium heat until steaming but not boiling.  In a medium bowl, whisk together egg yolks, cornstarch, salt and remaining 1/3 c sugar until smooth.  Whisk hot milk mixture into yolk mixture.  Return mixture to saucepan, and cook whisking constantly, until mixture starts to boil (mixture will be thick). Let boil, whisking constantly until cornstarch flavor has cooked out, 2-3 minutes.  Remove from heat, and whisk in peanut butter, softened butter, and vanilla. 

Pour and spread filling on top of bananas in prepared crust.  Cover with plastic wrap, pressing directly on surface of custard to prevent a skin from forming.  Refrigerate until cold, at least 3-4 hours or overnight.

Top with Swiss Meringue.  Using a handheld kitchen torch, carefully brown meringue to desired color.  Serve immediately or refrigerate until ready to serve.  Refrigerate leftovers.

*I wanted my bananas all touching so that every bite would get banana so I used more bananas.

SWISS MERINGUE

(Makes about 4 cups)

1 c sugar

1/2 c egg whites, room temperature (about 4 egg whites)

1/4 t cream of tartar

1/4 t kosher salt

1/4 t vanilla extract

In a heatproof bowl whisk together sugar, egg whites, cream of tartar and salt with a handheld whisk.  Place bowl over a saucepan of simmering water.  Cook, whisking frequently until sugar is completely dissolved and an instant-read thermometer inserted in the mixture registers 120-130 degrees.

Carefully take the bowl off of heat.  Using a mixer beat at high speed until stiff peaks firm and bowl is cool to the touch, about 4-6 minutes.  Beat in vanilla.  Use immediately.

SCOTT'S TOMATO PIE

 

Also on the blog is Carla's Tomato pie that I have made for years, and it is delicious!  Scott recently made this one, and I love it too!  The tomatoes in this one are sliced instead of chunked like in Carla's, and this one is more of an Italian flavor, with basil, red wine vinegar, and the addition of Parmesan.  I have made it several times this summer, and everyone loved it every time I made it.  Full disclosure -- I made Carla's one time and it was loved as well.  Try them both if you love summer tomatoes as much as we do.  Neither will disappoint!  The picture is Scott's, and I chose to add Parmesan on top of my pie so it will look like this picture except with a little melted Parmesan on top.

6-8 medium tomatoes, either heirloom or fresh from a farmer's market

3 t salt divided

2 t red wine vinegar

Unbaked pie crust

2-3 c shredded sharp white cheddar cheese

1/3 c mayonnaise

1/4 c chopped green onion

1/2 c freshly grated Parmesan cheese, divided

2 TB all-purpose flour

2 TB chopped fresh basil*

1 TB chopped fresh oregano*

1 TB chopped fresh dill, optional*

1/2 t black pepper

Place tomato slices on 3 layers of paper towels, and sprinkle with 1-1/2 t salt.  Let stand for 1 hour.  Pat tomatoes dry.  Drizzle with vinegar.  Reserve 7 slices for top.

Preheat oven to 375 degrees.

In a medium bowl combine cheddar, mayo, green onion, flour, herbs and remaining 1-1/2 t salt.

Sprinkle half of Parmesan in bottom of prepared crust.  Top with half of tomato slices, half of cheddar mixture and repeat with other half of tomatoes and cheddar.  Top with reserved tomato slices and sprinkle remaining Parmesan cheese.  

Bake until edges of crust begin to lightly brown, about 55 minutes to an hour, covering edges with foil to prevent excess browning, if necessary.  Let cool on a wire rack for 1 hour before serving.  This step is necessary or the pie will be too soft.

*The dill in my herb garden bolted so I didn't have it any of the times I made this pie, but the original recipe called for it so I listed it as optional.  The second time I made it I wasn't at home and didn't have fresh herbs so I sprinkled Italian seasoning instead, and it was still tasty.

PEACH TARTE

Every summer I make DeDe's peach cobbler when peaches are in season.  There is no denying it is truly scrumptious.  Since Justin has been trying to keep his blood sugar in check and he loves peaches, I decided to make a simpler peach dessert.  This tarte recipe has less crust and less sugar, and I served it with sweetened whipped cream instead of Blue Bell vanilla,  so it was definitely a better choice for him.  Granted, even a small piece for him wasn't great for his blood sugar, but it was definitely better than him having the cobbler and ice cream.  It was much easier and quicker to make; he loved it, and actually I enjoyed it as well.  It was the perfect finale to our shrimp diablo dinner!

Crust:

10 TB unsalted butter, chilled

1-1/4 c. (6-1/4 oz) all purpose flour

1 TB sugar

1/2 t. salt

1/4 c. ice water

Grate 2 TB butter on large holes of box grater and place in freezer.  Cut remaining 8 TB butter into 1/2" cubes.  

Pulse 3/4 c. flour, sugar, and salt in food processor until combined, 2 pulses.  Add cubed butter and process until a paste forms, about 30 seconds.  Using your hands carefully break paste into 2" chunks and redistribute evenly around processor bowl.  Add remaining 1/2 c. flour and pulse until mixture is broken into pea size or slightly larger pieces, approximately 4-5 pulses.  Transfer mixture to medium bowl.  Add grated butter and toss until butter pieces are separated and coated with flour.

Sprinkle 2 TB ice water over mixture.  Toss with rubber spatula until mixture is evenly moistened.  Sprinkle remaining 2 TB ice water over mixture and toss to combine.  Press dough with spatula until dough sticks together.  Transfer dough to sheet of Saran.  Draw edges of plastic over dough and press firmly on sides and top to form compact mass.  Wrap in plastic and flatten to form 5" disk.  Refrigerate dough for at least 2 hours or up to 2 days.  Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling.  (Wrapped dough can be frozen for up to 1 month.  If frozen, let dough thaw completely on counter before rolling.)

Roll dough into 10" circle on well-floured counter.  Slide it onto a piece of parchment paper that is on an inverted rimmed baking sheet.  Turn under 1/2" dough and pinch it to form a 9" round with raised rim.  Cut 3 venting slits in dough.  Refrigerate it while you prepare peaches.

Peaches:

3 TB unsalted butter, softened

1/2 c. plus 2 TB sugar

1/4 t. salt

2 lbs ripe but firm peaches, peeled, pitted, and quartered

1 TB bourbon (optional)

Adjust rack to middle position and heat oven to 400 degrees.  Smear butter over bottom of a 10" oven safe skillet.  Sprinkle 1/2 c. sugar over butter and shake skillet to distribute sugar in even layer.  Sprinkle salt over sugar.  Arrange peaches in circular pattern around age of skillet, cut side down, nestling fruit snugly.  Tuck remaining peaches into center, squeezing in as much fruit as possible.

Place skillet over high heat and cook without stirring fruit, until juice is released and turns from pink to deep amber, 8-12 minutes.  If necessary, adjust skillet's placement on burner to even out hot spots and encourage even browning.  Remove skillet from heat.  Carefully flip prepared dough and slide it over fruit, making sure dough is centered and not touching the edge of the skillet.  Brush dough lightly with water and sprinkle with remaining 2 TB sugar.  Bake until crust is very well browned, 30-35 minutes.  Transfer skillet to wire rack set in rimmed baking sheet and let cool for 20 minutes.

Place inverted plate on top of crust.  With 1 hand firmly securing plate, carefully tip skillet over bowl to drain juice.  When all juice has been transferred to bowl, return skillet to wire rack, remove plate and shake skillet firmly to redistribute peaches.  Carefully invert tarte onto plate, and set onto wire rack.  If peaches have shifted during unfolding, gently nudge them back into place with a spoon.

Pour juice into now-empty skillet.  Stir in bourbon, if using and cook over high heat, stirring constantly, until mixture is dark and thick and starting to smoke, 2-3 minutes.  Return mixture to bowl and let cool until mixture is the consistency of honey 2-3 minutes.  Brush mixture over peaches.  Let tarte cool for at least 20 minutes.  Cut into wedges and serve with sweetened whipped cream and vanilla.  

KIM'S CORN AND ZUCCHINI PIE

                                   
This pie can be served multiple ways -- as a quiche, a side dish, or a main for vegetarians.  I loved it but wasn't sure my boys would like it, because neither is wild about zucchini.  How wrong I was!  JT had seconds and Logan thought it was tasty, and that the zucchini wasn't too overpowering. Since it is so thick it goes a long way too.  It is so nice to have a side dish that covers all the bases.  Grill a piece of meat and serve this pie, and you have dinner.  You could also make a salad and have it for lunch.  Like I said this is a multi-functioning dish!  Thanks for the recipe Kim!

1/2 stick unsalted butter
1/2 medium onion, diced
2 ears corn, cut off the cob
2 large zucchini, sliced thinly, preferably with a mandoline, 
       (about 4 cups)
8 oz. sliced mushrooms
1 TB dried basil
1 t. dried oregano
1/2 t. Kosher salt
Fresh black pepper to taste
12 oz. shredded cheese (I used 4 oz. mozzarella and 8 oz. Swiss)
About 1/3 c. grated Parmesan (or more if you wish)
4 eggs, beaten

Preheat the oven to 375 degrees.  Spray a pie plate with Pam or line it with parchment paper.

Heat the butter in a large, deep skillet over medium high heat.  Add the onions, zucchini, and mushrooms.  While the veggies saute, cut the corn off the cob.  Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes.  Remove from heat and gently drain off any excess liquid.  Cool the mixture for a few minutes.

Stir in the basil, oregano, salt, pepper, beaten eggs, Parmesan and all except one cup of cheese.  Transfer the mixture to the pie plate. If desired, arrange some of the zucchini on top so it looks decorative.  I didn't because I didn't want my boys to immediately see zucchini. Top with the remaining cup of cheese.

Cover loosely with greased foil and bake for 20 minutes.  Remove foil and bake an additional 10 minutes or so, until the top edges brown and the mixture is firm.  Let stand about an hour before cutting into slices.  Refrigerate leftovers.

SEEDLESS DEWBERRY/BLACKBERRY COBBLER

                         
                                 
Picking wild dewberries in the Spring has become a family tradition. My grown children love to ride four wheelers through the pasture looking for the ripest dewberries (all while wearing snake boots I might add!)  I picked them with my mom when I was a child, and once she was too busy teaching school and all the other multitude of things she was doing my dad would come home with enough of them for her to make a cobbler.  None of us liked the millions of seeds so she made a seedless cobbler.  It was heavenly, especially with the dollop of homemade vanilla ice cream she would always pair with it.  Yes, I was spoiled by delicious food, and I have managed to pick up where my mama left off.  My children are following that lead as well and are all excellent cooks and definitely lovers of good food -- hence Eric naming this blog Bella Vista Food Snob, since we live on Bella Vista Trail! So, now that it is past dewberry season I decided to use the recipe and make blackberry cobbler, especially since I had forgotten to take a picture of the dewberry cobblers I made this Spring.  Blackberries are a little sweeter than dewberries so I adjusted the amount of sugar, but otherwise the recipe is the same.  Our HEB had the biggest, juiciest, sweetest blackberries I have ever found, and it was hard not to eat them instead of using them in the cobbler, so I asked Logan to back to the store and get some more so we could just eat them! I think this cobbler is "moanable" -- especially if you put a dollop of Blue Bell vanilla on it.

6 generous cups of dewberries or blackberries, rinsed
1-1/2 to 2 c. sugar *
4 TB flour
1/2 stick unsalted butter
pinch of Kosher salt
3 TB cornstarch
2 pie crusts **
1 egg white

Put the berries in a medium sized pot and barely cover with water. With the smaller dewberries it took about 2 cups water, and with the huge blackberries it took 3 cups water.  Bring the water to a boil and let them simmer to make juice.  Press on the berries with a potato masher or the back of a spoon periodically to release the juice.

Pass the berry mixture through a fine mesh sieve to removed the seeds and pulp, stirring and mashing the berries to squeeze out all the juice.  Discard the seeds and pulp.  Return the juice to the pot and add the sugar, starting with the least amount and with a small spoon tasting the juice until you like the sweetness.   Put the flour in a small container with a lid and add just enough juice to be able to shake it up until all the flour is mixed into it and then add it to the juice in the pot.  Be sure to scrape all the flour mixture out of the container.  Add the butter and salt.  Whisk well to be sure there aren't any lumps.

Bring to a slow boil.  Mix the cornstarch in 1/3 cup of water and add to the boiling mixture.  Whisk until thickened and glossy, only about 5 minutes.  Remove from heat and set aside to cool.

Preheat oven to 375 degrees.  Heavily grease a 9" square baking dish with butter.  Cut the pie crusts into approximately 1" strips.

Smear a little of the berry mixture on the bottom of the dish.  Criss-cross pie crust on it.  Pour half of the berry mixture on it.  Count your strips of pie crust and determine how many you need for the top. Put the rest of them on this layer, but you probably won't have enough to criss-cross on this layer.  Pour the rest of the berry mixture and then criss crops the last of the pie crust on top.  

Mix the egg white with 1 teaspoon water and gently brush the top crust.  Sprinkle the crust lightly with sugar.  

Bake for about 45 minutes or until the crust is golden and the filling is bubbling.  Let cool about 30 minutes before serving.  Serve with heavy cream or vanilla ice cream, if you prefer your cobbler ala mode, like we do.  Store leftovers in the refrigerator, if there are any!

*For the dewberries I ended up using 2 cups of sugar, and for the sweet blackberries I only used 1-1/2 cups of sugar.  You definitely want to taste as you add sugar to the juice to determine your level of sweetness.

**You can make your own crust, but I use the Pillsbury pie crusts in the long red box that is sold in the refrigerated biscuit section of the grocery store.  There are two rolls of crust in each box.  Lay them out about 15 minutes or more to soften before using them.

STRAWBERRY BUTTERMILK PIE

                        
This picture doesn't do the pie justice, but I have been told (ahem Scott!) that you prefer to make recipes from the blog that have pictures.  When I make it again, I will try and get a better picture. Trust me though -- if you love buttermilk pie and you love strawberries like I do, this is a great combination.  I have made it twice this month, and the second time when JT realized I was taking it to KK's for a swim day he requested that I bring him home a piece saying it was his favorite.  The buttermilk portion doesn't have as much sugar as most buttermilk pie recipes have, so if you have a favorite recipe then use that recipe and simply put strawberries in the baked crust first.  I am blogging this the way I found it in the Taste of the South magazine and because JT likes things less sweet.  If I were making it just for myself I would probably use 1-1/4 c. sugar, but then I like things really sweet.  I am very happy with it as it is so I will continue using this recipe.

1 baked pie crust (please don't use the frozen junk in a foil pan!)
1 c. sugar
3 TB all-purpose flour
1/4 t. kosher salt
3 large eggs
1 large egg yolk
1/2 c. unsalted butter, melted
1/2 c. whole buttermilk
1 t. vanilla extract 
Freshly grated nutmeg, optional
1 lb. fresh strawberries, halved
2 TB strawberry preserves, melted
Whipped cream for serving, optional

Preheat oven to 350 degrees.

In a large bowl, whisk together sugar, flour and salt.  Add eggs, egg yolk, melted butter, buttermilk, and vanilla. With your zester, lightly grate a little fresh nutmeg in as well.  Whisk all these ingredients until smooth.  Arrange strawberries in the bottom of the baked crust, with the cut side down.  Pour egg mixture over the strawberries.

Bake until set, about 45 minutes, loosely covering with foil during the last 10 minutes or so to prevent excess browning, if necessary.  Let cool completely on a wire rack.  Brush top of pie filling with melted jam.  Serve with whipped cream, if desired and refrigerate leftovers. 

MARTINA’S PEACH COBBLER

On The Chew one day Martina McBride was making her mom’s peach cobbler that was a family favorite.  It was interesting to me because she poured boiling water over the top crust.  The Chew hosts appeared appalled at how much sugar she poured over the top crust before the boiling water, and liking things really sweet myself, I knew I had to try it.  It was a bit too sweet for Justin, but I loved it.  What I especially loved was that the top crust was almost crispy with a sugar coating.  I might try and do a little less sugar next time to appease him, but I would be happy with it just the way it is.

Cobbler:

6 medium ripe peaches (peeled)
Juice of ½ lemon
1/3 c. sugar (plus ¾ c.)
3 TB melted butter
1 t. baking powder
¼ t. salt
½ c. whole milk
1 c. sifted flour

Topping:

1 TB cornstarch
1 c. sugar
¼ t. cinnamon
2/3 c. boiling water
Vanilla ice cream (to serve)

Preheat oven to 375 degrees.  Preheat gas grill to medium-high heat.  Place halved peaches on grill, cut-side down, and cook until charred.  Remove peaches to a cutting board and allow to cool slightly.  When cool enough to handle, slice the peaches lengthwise into ¼” slices.  To a large mixing bowl, add sliced peaches, 1/3 c. sugar and lemon juice.  Let macerate for 30 minutes then arrange them in the bottom of a 13x9” baking dish.

Combine the remaining ¾ c. sugar, butter, baking powder, salt, milk, and flour in a medium bowl.  Pour the batter over the peaches.  It’s okay if the batter doesn’t cover all the fruit; it spreads during baking.    

To make the topping combine the cornstarch, sugar and cinnamon together and sprinkle over the top of the batter.  Pour the boiling water evenly over the topping.  Bake for 45 minutes or until browned and bubbly.  Serve with vanilla ice cream.

TIP:  If the peaches are not ripe enough, toss one quart of peeled peach slices with the juice of half a lemon and 1/3 c. sugar in a large bowl and let macerate for about 30 minutes, or use canned peaches.  For an added treat add a cup of raspberries to the peaches.

ERIC’S AWARD WINNING LEMON-LIME MERINGUE TARTS

My son Eric works for a production company in LA, and since the name is Pilgrim their main holiday party is at Thanksgiving.  So the Wednesday before Thanksgiving they had a big shindig, including a pie baking contest.  Eric entered these lemon tarts that he got out of Rebecca Rather’s Pastry Queen cookbook.  (The Tuxedo Cake in my blog is also from her cookbook -- the lady knows her stuff!!)  Eric won prettiest pie, voted on by 200 co-workers, best fruit pie, and the grand prize for best all around pie, which were selected by judges.  His prizes totalled $2550!!!  So the picture is actually what he entered and included lemons and limes that were sugared and then torched.  One judge told him he didn't even like lemon, but that Eric's pie was great so he gave him a score of 10 out of 10. To say I’m a proud mama doesn’t even come close to it.  One interesting note is that out of 62 pies his was the only entry that had meringue on it – could that really be a Southern thing?  The meringue is made in a unique way and is truly wonderful, tasting more like marshmallow cream than typical meringue.  All the components of the pies are wonderful – the crust, the curd and the meringue.  They are a bit of a chore to make but if you love lemon meringue, these are worth your time.  He made them for us at Xmas and they are truly heavenly.

CRUST:

1-1/2 c. pecans

2 sticks unsalted butter, room temperature, plus more for greasing the pans

1 c. powdered sugar

2 t. vanilla extract

1-1/2 c. flour

¼ t. salt

LEMON-LIME CURD:

10 extra large egg yolks (reserve whites for meringue)

1-1/2 c. sugar

½ c. freshly squeezed lemon juice

½ c. freshly squeezed lime juice

Zest of 2 lemons

2 TB unsalted butter

MERINGUE:

10 extra large egg whites, room temperature

3 c. sugar

To make the crusts preheat the oven to 350 degrees.  Arrange the pecans on a baking sheet in a single layer and toast them in the oven for 7-9 minutes, until golden brown and aromatic.  With your fingers, butter eight 4-3/8”, 1 cup capacity disposable foil tartlet pans, using about 2 TB softened butter.  Using a mixer fitted with a paddle attachment, cream the butter and sugar in a large bowl on medium-high speed until fluffy, about 3 minutes.  Add the vanilla, then gradually add the flour and salt and combine on low speed until incorporated.  Add the nuts and mix on low speed just until they are incorporated.  Form the dough into a ball – it will be sticky – and cover it with plastic wrap.  Refrigerate at least 30 minutes.

Preheat the oven to 350 degrees again.  Remove the dough from the frig, divide into 8 equal portions, and press into the prepared pans, making sure it comes up to the top edge of the pans.  If the dough sticks to your hands, dust them with flour as often as necessary.  Bake the crusts about 20 minutes, until golden brown.  Remove from the oven and cool at least 30 minutes before filling with lemon-lime curd.  (Don’t worry if the tart bottoms look wrinkly.)  At this point the crusts can be cooled and stored in airtight containers for up to 2 days.

To make the curd whisk the egg yolks, sugar, lemon and lime juices, and zest in the top of a double boiler.  Add the butter to the egg yolk mixture and whixk until melted and smooth.  Cook about 50 minutes, stirring lightly with a whisk about every 15 minutes.  The curd should be thick, resembling the consistency of loose custard.  Transfer the warm mixture to a bowl and cover it with plastic wrap, pressing the wrap onto the surface of the curd, sealing it and leaving no air between the wrap and the curd.  Refrigerate the curd for at least 4 hours and up to 3 days.  For express cooling, freeze it for at least 1 hour.

To make the meringue set a large, perfectly clean metal bowl over a pot of simmering water.  Pour in the egg whites and sugar.  (If there is a trace of fat in the bowl, the eggs won’t reach their proper volume.)  Heat the egg whites and sugar while whisking constantly until the sugar melts and there are no visible grains in the meringue.  Take a little meringue mixture and rub it between your fingers to make sure all sugar grains have melted.  Remove the meringue from over the simmering water and whip it with a mixer fitted with a whisk attachment on low speed for 5 minutes; increase the speed to high and beat 5 minutes longer, until the meringue is stiff and shiny.

Position an oven rack in the center of the oven and preheat the broiler (unless you have a kitchen torch).  To assemble the tarts, spoon the chilled lemon-lime curd into the crusts, filling them about three-quarters of the way to the top.  Pile the meringue on top of the curd.  Style the meringue with your fingers by plucking at it to tease the meringue into jagged spikes.  Having a bit of meringue stuck to your fingers will help you form big spikes on the tarts.  (For those who do not like the hands on approach, stroking the meringue with the back of a spoon works almost as well, but is not as much fun.)  Set the tarts on the middle rack of the oven and broil until the meringue topping turns golden brown, about 1 minute.  Watch the tarts closely, as they can turn from browned to burned in a matter of seconds.  (If you are using a kitchen torch, hold it 2-3” away from the meringue and move the flame slowly around the meringue until it is browned all over.)  The tarts should be served the day they are assembled.

MINI PECAN PIES

 I remember my mom making heavenly mini pecan pies that were perfect to just pop in your mouth for a quick treat.  This year for Thanksgiving I decided to try and find the perfect recipe for them because I couldn’t find her recipe.  I made 3 different recipes, and these were by far our favorites and actually the easiest because of the crust.  I also made one recipe with chocolate chips added, and it was enjoyable to have options and of course an excuse to have more than one at a time!   Next time I will use this basic recipe and just add chocolate chips instead of doing a separate recipe for the chocolate ones.  Have to admit though the basic pecan ones were definitely the favorites.

2 Pillsbury pie crusts

¾ c. white sugar

1 c. Karo

¾ t. vanilla

1/3 c. melted butter

3 eggs, beaten

1 heaping c. finely diced pecans*

½ c. mini semi sweet chocolate chips, optional*

Preheat the oven to 350 degrees.  Grease 3 mini muffin tins.  Roll out the pie crust and cut with a circle cookie cutter, biscuit cutter, or small glass that is about 3” in diameter.  Press the pie crust circles into the muffin tin.  (You will need to roll out the scraps after the first ones are cut in order to get 18 out of each pie crust.)

In a medium mixing bowl stir together the sugars, syrup, vanilla, butter, and eggs.  Add about a teaspoon of pecans* to each pie cup.  Fill the cup with the filling almost to the top but not so much that the filling will flow over the top of the crust.  The pecans will float to the top.  Bake for 22-25 minutes, until golden brown.  Remove from the oven and using a spoon gently remove them from the tin onto a wire rack.  They come out easier when they are hot, especially if any of the filling accidentally overflowed onto the tin.  Cool completely and store in an airtight container.  The recipe makes about 36 mini pies.** 

*If making chocolate pecan pies reduce the amount of pecans to about ½ c. and add the pecans and chocolate chips at the same time.  Basically cover the bottom of the pie cup with pecans and then chocolate chips.  

**I had some filling leftover but not enough crust for more mini pies.  I sprayed a small oven-safe dish and tore up the remaining scraps of pie crust and put them in the bottom of the dish; chopped a few more pecans into the filling and poured it over the crust and baked it at 325 degrees about 30-35 minutes.  Voila a small pecan "cobbler" for the 3 of us tonight.  Can't waste any of the goodness!

COCONUT CREAM PIE WITH MACAROON PRESS-IN CRUST

Jeana and I saw this recipe in a Bon Appetit magazine, and I promised her I would make it for her birthday.  It wasn’t difficult and was tasty, but honestly every step used a different bowl/pan so I’m not sure the clean-up was worth the pie.  I am putting this on the blog, because we all love coconut, and I want to be able to access the crust recipe.  Having said that, if you don’t mind all the dishes and you love coconut, this is a very light but tasty dessert and not overly sweet.  At some point I might use the crust to make Scott's coconut cream pie just for fun.

CRUST:

Nonstick oil spray (such as Pam)

1 large egg white

1-3/4 c. unsweetened shredded coconut

¼ c. sugar

2 TB unsalted butter, room temperature

¼ t. Kosher salt

2 oz. bittersweet chocolate, melted, slightly cooled

CUSTARD AND ASSEMBLY:

2 wide strips lime zest

1-3/4 c. whole milk

¾ c. unsweetened coconut milk

¼ c. raw, skin-on almonds, coarsely chopped

2 TB unsweetened shredded coconut

2 oz. bittersweet chocolate, melted, slightly cooled

3 large egg yolks

¼ c. cornstarch

¼ t. Kosher salt

½ c. + 2 TB sugar

2 TB chilled unsalted butter

1 t. fresh lime juice

1-1/2 c. heavy cream

2 t. vanilla, optional

Preheat oven to 325 degrees.  Heavily coat a 9” pie pan with nonstick spray.  Mix egg white, coconut, sugar, butter and salt with a rubber spatula in a large bowl until evenly combined and the consistency of a stiff paste.  Using your hands, press mixture evenly onto bottom and up sides of pie pan.  Bake until edges are golden brown and bottom is set and just barely golden, 15-20 minutes.  Transfer pie pan to a wire rack and let crust cool.  (Leave oven on to toast almonds and coconut.)  Brush crust with melted chocolate.

Bring lime zest, milk, and coconut milk to a simmer in a medium saucepan.  Cover and let sit off heat 30 minutes.

Toast almonds on a rimmed baking sheet, tossing once until slightly darkened and fragrant, 8-10 minutes.  Let cool.  Toast coconut on the same baking sheet, tossing once, until edges are golden, about 4 minutes.

Stir almonds into melted chocolate in a small bowl.  Spread in an even layer on a sheet of parchment paper.  Sprinkle toasted coconut over chocolate almonds and chill until firm, 8-10 minutes.  Coarsely chop, then cover and chill.

Pluck out lime zest from milk mixture and discard.  Return milk mixture to a simmer.  Whisk egg yolks, cornstarch, salt and ½ c. sugar in a medium bowl to combine.  Whisking constantly, gradually add ½ c. milk mixture to egg mixture.  Whisking constantly add egg mixture to milk in saucepan and cook over medium heat until mixture is thickened and bubbling (it will look like thick pudding).  Remove from heat and whisk in butter and lime juice.

Scrape custard into crust and press a piece of plastic wrap against surface.  Chill until set, about 2 hours.

Just before serving, whip cream and remaining 2 TB sugar and optional vanilla in a small bowl to medium-stiff peaks.  Spoon over custard, leaving about a 1” border, and swirl decoratively.  Scatter chocolate-almond bark around perimeter.  (If you aren’t serving the whole pie, only put enough whipped cream over the area you are serving.)  Pie without cream can be made 3 days ahead if kept chilled.