Chocolate covered key lime pie on a stick @MotherOfDragons ? Sounds like someone was visiting the state fair of Texas. No, wait, then it would have been deep fried chocolate covered key lime pie on a stick!
We love pies more than is reasonable. For S1’s graduation last month, we had cherry, strawberry rhubard, and apple pies. Tomorrow is his birthday and he wants lemon meringue pie instead of cake.
We bought Tom Douglas’ Dahlia Bakery Cookbook just to get his triple coconut cream pie recipe. https://kcts9.org/programs/recipes/desserts/triple-coconut-cream-pie
https://kcts9.org/programs/recipes/desserts/triple-coconut-cream-pie
Any good low sugar/carb recipes?
Thx for the recipe, Magnetron.
Cooking Light often has make-overs. This link may not work but you can google low-fat coconut cream recipe. I haven’t tried it yet.
http://www.myrecipes.com/recipe/coconut-cream-pie
@veruca No trouble at all! I usually make this pie free-form (you can pick up the slices by hand that way), but I’m sure it would work in a pan as well.
Crust Ingredients:
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 cup (115 grams) cold unsalted butter, cut into small cubes or shredded
1/4 cup (60 ml) ice water, plus more as needed (I just fill a liquid measuring cup w/ ice and water so it stays cold)
1 egg (beaten for egg wash)
Filling Ingredients:
2 chicken breasts (boneless/skinless)
1/2 cup shredded mozzarella cheese
4 to 5 thinly-sliced cherry tomatoes (I like to use multi-colored ones, adds a nice look to the pie)
a little olive oil (for cooking the chicken)
spices to taste (I like to use a bit of oregano, salt, pepper, paprika, fresh basil, and a touch of red pepper flakes)
Directions:
In a food processor, place flour, salt, and butter. Pulse until the mixture has a coarse “crumb-like” texture (If the butter pieces are really small this can be done by hand/with a spoon). Transfer to a bowl. Slowly add ice-cold water (at least the 1/4 cup) until dough no longer seems very dry. The dough will be very firm and crack in some places, so don’t worry about that. Gently knead the dough a few times until it all comes together. Shape into a ball and place in fridge for at least a full hour.
Preheat the oven to 425 F/190 C and line a baking sheet with parchment paper. Set aside
Cut the chicken into small/medium cubes. In a frying pan, heat the olive oil and cook chicken, adding spices about midway through. Once chicken is cooked through, set aside and pat dry with paper towels to get rid of excess grease. Otherwise the bottom of the pie will fry instead of bake and become quite hard.
Take the dough out of the fridge. On a lightly floured surface, roll the dough out to approximately a 12-inch circle. Transfer to baking sheet. Spoon the chicken filling onto the dough, leaving a border of 2 or 3 inches. Spread shredded cheese evenly on top of chicken (I like to add some fresh basil here as well). Top with the thinly-sliced tomatoes. Gently fold dough up over the filling, overlapping dough as needed. Press gently to seal the edges and brush crust with egg wash.
Bake for about 25-35 minutes, or until crust is golden brown.
Enjoy!
Thanks!!
I make a lot of pies, generally to excellent reviews.
My all time favorite is Bumbleberry Pie, which I’ve also heard called Forest Berry. Apple, rhubarb, and berries, usually strawberry, raspberry, and blueberry.
One of my favorite unusual pies to make is purple sweet potato pie, made with purple sweet potatoes. Ideally the color comes out nice and bright, though sometimes when I’ve made it the color is a little more grey.
Speaking of sweet potato–I love sweet potato pies and frequently make Mark Bittman’s version. I don’t consider it very unusual myself. But when I told my mother I wanted to make it for Thanksgiving (in the northeast), she tried to discourage me and then said we should just tell people it was pumpkin, because she thought people would think sweet potato pie was strange. Funnily enough, she once told me that not long after she married my dad, she brought pumpkin pie to Thanksgiving and people didn’t eat much–they were all apple pie people! Anyway, my sweet potato pie has gotten great reviews at Thanksgiving, though most probably just assume it is pumpkin.
I’ve recently been making a lot of pies from the Four and Twenty Blackbirds Pie Book, and they have all been interesting and delicious. The big hit has been the buttermilk chess pie. It was addictive. I also liked the green chili chocolate pie.
Key lime pie with graham cracker crust is heaven for me.
I like me a plain fruit pie, but if you’ve never had a cherry pie made from sour cherries, you’ve never had a real cherry pie. They are only in season for about two weeks, and not all the farmer’s markets carry them, but so worth it. They do freeze well (pit them first!) so you can buy a lot and make pie later.
Low sugar cheaters fruit tart: We like chocolate but you can use any flavors:
1 crumb crust (sometimes I make it, a lot of times I use Oreo crust)
1 instant fat free sugar free pudding mix (we like cholcoate), mix with 1 3/4 cup skim milk let set for 5 min.
Strawberries, blueberries and raspberries
1 Package Dr. Oetker clear glaze - I order from Amazon.
Spread about half of pudding as a thin layer on pie crust, go slightly up the side. Slice strawberries in half and make 2-3 rings setting them on pointed edge so looking pretty. Pile some raspberries in the middle and separate the 2 with a ring of blueberries piled up. Make glaze according to directions and spoon over pie. Cool in frig. This is mostly fruit since the glaze barely holds the fruit together and seems very elegant but so easy and good.
I also do a 2 berrie pie, blueberry pie with added raspberries. A great flavor combination.
For crust, also cook on the lowest rack or even the bottom of the oven to cook the crust.
I grew up on sweet potato pie and a crust-less square slightly dryer version my mother bakes. We call it sweet potato bread but its not that either. Love it! I didn’t taste pumpkin pie until about two tears ago and I will never eat it again. Blah!.
My grandmother would make a blackberry doobie with fresh berry picked by the cousins during the summer when we all gathered at her house. I just like the wonderful smell all through her little house.
I grew up on the South Side of Chicago, so both sweet potato and bean pies were grocery store staples year round. I didn’t learn about the connection between bean pies and the Nation of Islam until 25 years later. I just thought that was soul food.
My SIL made spaghetti pie for my pups when I was in the hospital, and they loved it. Her version is similar to the following -
http://thepioneerwoman.com/food-and-friends/spaghetti-pie/
but she uses 80% ground beef instead of the ground turkey, because ground turkey is almost as horrible as Tofu crumbles. Nothing satisfies like beef.
And instead of spraying the deep dish pie plate with cooking spray, we smear on butter-flavored Crisco.
Sometimes I add in 1/4 cup of fresh diced green peppers.
I used to make double this recipe, for 2 pies, because work once, eat twice, as DH and I both like the leftovers for lunch.
Like many families, we have pasta almost every week, so another variation can be a nice change, but still easy on the budget.
For the past several years, by request, I have served this on March 14th.
@raclut, I grew up eating avocado pie. It’s delicious, similar to key lime pie, but less dense. The trick is to puree the heck out of the avocado in a blender or food processor.
I always make my crust from scratch. If you don’t like pie crust, it might be because store bought crusts are generally nasty. Use butter, shortening, flour, salt, water and vodka (prevents shrinking without adding any additional flavor) and your crust will taste great and have an excellent texture.
I learn something new on CC every day, even on a pie thread!
Never heard of a doobie before. Seems like it is similar to a cobbler?
Never heard of bean pie and its history either. Very interesting.
Fun thread
Thanks @3puppies
I just came across this recipe today on Facebook - one of those “Tasty” videos.
https://www.buzzfeed.com/riemcclenny/these-key-lime-pie-pops-are-perfect-to-cool-off-in-the?utm_term=.xkbqQrXYG3#.qpdg9PXxlA
For crusts, the best I’ve made have been made with half butter for flavor, half leaf lard for flakiness. Yum. Bought crusts are indeed generally nasty. Good homemade crusts are delicious.
I don’t like pie crust or wet meringue. So my favorite pie is plain cheesecake. Close second is this, which is really a chocolate pavlova:
I have pie once a year. I enjoy hot apple pie with ice cream on Thanksgiving. I prefer light fruit tarts over the summer.
As far as avocado goes I am looking at recipes to incorporate it. I read that you can use avocado’s to make a yummy chocolate pudding. (which could be put into a pie)