America's Best Pies 2014-2015: Nearly 200 Recipes You'll Love (2014)

images

images

CHOCOLATE

Caramel Pecan German Chocolate French Silk Pie

Chocolate Caramel Pecan Pie

Chocolate Cream Pie

Turtle Pie

Chocolate Sin Pie

Mint Chocolate Chip Cream Pie

Chocolate Mousse Mint Pie

Happy Pigs in Chocolate Pie

Yummy Chocoanna Pie

Tuxedo Brownie Pie

Zhahn-DOO-Yuh Banana Panna Cotta Pie

CARAMEL PECAN GERMAN CHOCOLATE FRENCH SILK PIE

Beth Campbell, Belleville, WI
2005 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Crisco Classic Chocolate

CRUST

1 cup flour

½ cup shortening

¼ cup cold water

Pinch of salt

CARAMEL PECAN LAYER

20 caramels

2 tablespoons milk

½ cup chopped pecans

GERMAN CHOCOLATE FRENCH SILK LAYER

1½ cups whipping cream

6 ounces German sweet chocolate

1 ounce semisweet chocolate square

⅓ cup butter

⅓ cup sugar

2 egg yolks, lightly beaten

For the Crust: Combine flour and salt in a bowl. Cut shortening into the flour and salt until the particles are about the size of small peas. Sprinkle the water into the particles until all the flour is moistened (don’t mix too much or crust will be tough). Gather the pastry into a ball and refrigerate until dough is chilled (overnight or at least for a few hours). Preheat oven to 475°F. Roll out on a lightly floured board until it is about two inches larger than the pie pan you are using. Fold the pastry into quarters, unfold, and ease into the pie plate, pressing firmly against the bottom and sides, and pinching the crust edges into whatever designs you prefer. For baked pie shell, prick the bottom and side thoroughly with a fork and bake at 475°F until lightly browned, about 8 to 10 minutes. Let it cool.

For the Caramel Pecan Layer: Combine 20 caramels with 2 tablespoons of milk in a saucepan on low heat, stirring frequently until smooth. Stir in ½ cup chopped pecans. Pour into the baked piecrust and cool. When totally cooled, pour in the chocolate French silk mixture and refrigerate.

For the German Chocolate French Milk Layer: In a heavy saucepan, combine cream, both chocolates, butter, and sugar. Cook over low heat for 10 minutes or until the chocolate melts, stirring constantly. Remove from the heat. Gradually stir half of the hot mixture into the beaten egg yolks. Return all to the saucepan. Cook over medium to low heat for 5 minutes or until it begins to bubble. Remove from the heat. Place the saucepan in a bowl of ice water or in the freezer, stirring often, for about 25 minutes or until the mixture stiffens and it is difficult to stir. Put the chocolate mixture into a medium mixing bowl. Beat the cooled chocolate mixture for 2 to 3 minutes or until the mixture is light and fluffy. Spread the filling over the caramel mixture in the crust. Cover and refrigerate for 5 to 24 hours. Garnish as desired.

images

Caramel Pecan German Chocolate French Silk Pie

CHOCOLATE CARAMEL PECAN PIE

Dionna Hurt, Longwood, FL
2005 Crisco National Pie Championships
Amateur Division 1st Place Crisco Classic Chocolate

CRUST

1 bag Oreos, crushed

¾ stick butter, melted

FILLING ONE

½ cup cream

1 bag caramels

1 cup pecans

FILLING TWO

2 (8-ounce) packages cream cheese

1 cup powdered sugar

½ cup cocoa

1 tablespoon half and half

2 cups heavy cream

For the Crust: Mix Oreos and butter together, and press into 9-inch pie pan.

For Filling One: In medium saucepan, heat ½ cup cream until steamy. Add caramels and stir until smooth. Add pecans to caramel and stir. Pour into prepared crust.

For Filling Two: In a medium bowl, mix together cream cheese and sugar until smooth. Add cocoa and 1 tablespoon half and half and beat until very smooth. Set aside. In a separate bowl, whip heavy cream until stiff. Fold whipped cream into cocoa mixture until incorporated. Layer cocoa mixture onto caramel mixture and chill.

Chocolate Caramel Pecan Pie

images

CHOCOLATE CREAM PIE

Phyllis Bartholomew, Columbus, NE
2004 Crisco National Pie Championships
Amateur Division 1st Place Crisco Classic Chocolate

CRUST

2 cups flour

1 cup cake flour

1 cup butter-flavored Crisco shortening

1 whole egg

1 tablespoon cider vinegar

½ teaspoon salt

⅓ cup ice water

FILLING

3 egg yolks

1½ cups sugar

3 tablespoons cornstarch

⅓ to ½ cup unsweetened cocoa powder

½ teaspoon salt

3 cups milk or half-and-half

1 tablespoon butter

1½ teaspoons vanilla

MERINGUE

¾ cup egg whites

¾ teaspoon cream of tartar

2 tablespoons cornstarch

⅛ teaspoon salt

½ cup sugar

½ teaspoon vanilla

For the Crust: Preheat oven to 425°F. Cut the shortening into the flour until it resembles coarse crumbs. Beat together the other ingredients and stir into the flour. Mix just until incorporated. Form dough into a disk and wrap in plastic wrap. Refrigerate to chill. Roll out about ⅓ of the dough between 2 sheets of plastic wrap. Place in a 9-inch pie dish. Bake for about 10 minutes or until golden. Cool.

For the Filling: In a bowl, mix together the yolks and sugar. Mix in the cornstarch, cocoa powder, and salt. Add the milk and stir gently. Put into a large saucepan and cook over medium heat, stirring constantly until it boils. Remove from heat and add the butter and vanilla. Pour into baked pie shell and top with meringue (recipe follows) or whipped topping.

For the Meringue: Preheat oven to 350°F. Beat the egg whites until frothy. Add the cream of tartar. Continue to beat until soft peaks form. Combine the sugar, cornstarch, and salt. Slowly start adding the sugar to the whites while whipping on high speed. Whip until the sugar is dissolved. Add the vanilla, mix, and add to the top of pie. Bake 12 to 15 minutes or until golden brown.

TURTLE PIE

Jeanne Ely, Mulberry, FL
2011 American Pie Council National Pie Championships
Amateur Division 3rd Place Crisco Classic Chocolate

CRUST

3 cups flour

1 teaspoon salt

¼ cup shortening

1 cup butter-flavored shortening

1 egg

5 tablespoons cold water

1 tablespoon vinegar

LAYER ONE

1 cup pecan halves

Butter-flavored Crisco spray

Salt

LAYER TWO

14-ounce can sweetened condensed milk, label removed

LAYER THREE

½ cup margarine

¾ cup sugar

4 squares melted unsweetened chocolate, cooled

2 eggs

2 cups heavy cream, whipped

For the Crust: Preheat oven to 350°F. Cut together flour, salt, and shortening until oatmeal-like in consistency. Beat egg in a cup; add water, vinegar, and almond flavoring. Beat together and pour into flour mixture. Blend well. Roll out dough and place in 9-inch pie plate. Bake until golden brown. Cool.

For Layer One: Place pecan halves in baking dish, spray with butter flavor Crisco spray, and sprinkle with salt. Bake on a cookie sheet at 350°F for 10 minutes. Cool and place in bottom of pie shell.

For Layer Two: Boil with the label removed, 1 can sweetened condensed milk for 3 hours, turning every half hour. Cool completely, and then spread sweetened condensed milk on top of the roasted pecans.

For Layer Three: Cream together margarine and sugar. Stir in cooled chocolate. Add 1 egg at a time, beating 5 minutes between each egg. Fold in whipped cream. Spread on top of pie. Chill until firm. Decorate as desired.

Turtle Pie

images

CHOCOLATE SIN PIE

Christine Montalvo, Windsor Heights, IA
2007 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Crisco Classic Chocolate

CRUST

½ cup chopped pecans

½ cup butter, melted

¼ cup sugar

1 cup all-purpose flour

FILLING ONE

1 cup frozen whipped topping, thawed

8-ounce package cream cheese

1 teaspoon vanilla

1 cup confectioners’ sugar

1 cup toffee chips, divided

FILLING TWO

5.9-ounce package instant chocolate pudding mix

1⅓ cups milk

TOPPING

2 cups frozen whipped topping, thawed

GARNISH

Mini chocolate chips for garnish

For the Crust: Preheat oven to 350°F. Mix together pecans, sugar, melted butter, and flour. Pat into bottom and up the sides of a 9-inch pie pan. Bake until lightly browned, about 20 to 25 minutes.

For Filling One: In a mixing bowl, blend 1 cup whipped topping, cream cheese, vanilla, and confectioners’ sugar until creamy. Spread into cooled crust. Sprinkle ¼ cup of toffee chips evenly over cream cheese mixture.

For Filling Two: Whisk together pudding mix and milk. Spread evenly over cheese layer.

For the Topping: Spread the whipped topping on top of the pudding layer.

For the Garnish: Sprinkle top with remaining toffee chips. Garnish with mini chocolate chips. Chill 1½ to 2 hours.

MINT CHOCOLATE CHIP CREAM PIE

Johnna Poulson, Celebration, FL
2004 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Crisco Classic Chocolate

CRUST

1⅓ cups flour

¼ teaspoon salt

2 teaspoons sugar

½ cup Crisco shortening

3 to 4 tablespoons ice cold water

FILLING

2 cups half-and-half

1 cinnamon stick

2 cups heavy whipping cream

1 cup sugar

¼ cup flour

3 tablespoons cornstarch

4 large egg yolks

¼ cup unsweetened cocoa powder

2 ounces bittersweet chocolate, chopped (Ghirardelli or Lindt chocolate)

1 teaspoon vanilla extract

1 tablespoon butter

2 tablespoons crème de menthe

TOPPING

1¼ cups whipping cream

1 tablespoon powdered sugar

½ teaspoon pure peppermint extract

3 tablespoons finely chopped plain chocolate bar

Fresh mint for garnish

For the Crust: Combine flour, salt, and sugar in a bowl; blend in shortening with fingers until mixture resembles coarse meal. Sprinkle cold water over mixture until ingredients are moist. Form into a ball and chill overnight. On the following day, preheat oven to 425°F and then roll dough between two sheets of waxed paper to ⅛-inch thickness. Place into pie tin. Dock bottom and sides of pastry shell. Spray the bottom of an additional pie tin and place on top of pastry. Flip pans over so they are upside down and bake for 10 to 12 minutes. Remove from oven and turn the pans right side up. Lift the additional pie tin off carefully. Let cool to room temperature.

For the Filling: Pour half-and-half in saucepan, add the cinnamon stick, and heat to almost boiling. Remove from heat and place in the refrigerator for half an hour to combine flavors.

Remove cinnamon stick and add the whipping cream to the mixture. In a separate mixing bowl, mix sugar, flour, and cornstarch. Add egg yolks one at a time. Blend with a fork until incorporated. Fold in cocoa powder. Add mixture to the cream mixture and heat slowly while constantly stirring. When the mixture begins to thicken, add bittersweet chocolate. Continue cooking the mixture until thick. Once it has reached a smooth consistency, remove from heat; add vanilla, butter, and crème de menthe. Pour directly into prebaked pie shell. Press plastic wrap directly on the surface of the pie and refrigerate overnight.

For the Topping: Whip cream until almost stiff. Add powdered sugar and peppermint extract. Gently fold in chopped chocolate. Remove pie from refrigerator and gently lift plastic. Spoon or tube whipped cream on top of pie. Garnish with fresh mint.

CHOCOLATE MOUSSE MINT PIE

Andy Hilton, Davenport, FL
2013 American Pie Council Crisco National Pie Championships
Professional Division 1st Place Crisco Classic Chocolate

CRUST

½ cup butter-flavored Crisco

18 ounces Oreo cookies

FILLING ONE—SWEETENED MINT CREAM CHEESE

16 ounces cream cheese, at room temperature

¾ cup sugar

1½ teaspoons mint extract

FILLING TWO—CHOCOLATE MOUSSE

16 ounces semisweet chocolate

3 egg yolks

8 ounces milk chocolate

3 egg whites

8 tablespoons butter, unsalted

¼ cup powdered sugar

3 teaspoons mint extract

3 cups heavy cream

For the Crust: Preheat oven to 350°F. In a food processor, process the Oreo cookies to a crumb. Melt the butter Crisco in a microwave and pour into the cookie crumbs mixing with a fork until everything is moist. Place buttery crumb into a 9-inch pie pan. Spread the crumb out evenly along the bottom and sides of the pan. (Use a second pie pan to press down on the crumb.) Bake for 7 minutes and remove from the oven to cool.

For Filling One—Sweetened Mint Cream Cheese: Beat cream cheese with a mixer until smooth, add sugar, and beat again until smooth. Blend in mint. Fill half of the pie crust with sweetened mint cream cheese layer.

For Filling Two—Chocolate Mousse: Gently melt butter, milk chocolate, and chocolate chips in a double boiler; this will be thicker than not. Set aside to cool. Beat egg whites and salt to form soft peaks. Add powdered sugar and beat to stiff peaks. Beat the 3 cups of heavy cream to stiff peaks. Add egg yolks to the cooled chocolate and blend. Fold egg whites into the chocolate. Fold whipped cream into the egg whites and chocolate, and add mint and gently blend. Pour over the sweetened mint cream cheese layer. Cover with plastic wrap and place in refrigerator overnight. Garnish with whipped cream before serving.

Chocolate Mousse Mint Pie

images

HAPPY PIGS IN CHOCOLATE PIE

Valarie Enters, Sanford, FL
2013 American Pie Council Crisco National Pie Championships
Professional Division Honorable Mention Crisco Classic Chocolate

CRUST

18 ounces Crushed Oreos

½ cup butter-flavored Crisco

3 tablespoons cocoa

FILLING ONE

2 (8-ounce) packages softened cream cheese

⅓ cup sugar

1 egg

¼ cup sour cream

1½ teaspoons vanilla

2 tablespoons cocoa

4 ounces melted sweet chocolate

BROWNIES

⅔ cup unsalted butter

½ cup sugar

¼ cup water

12 ounces chocolate chips

4 eggs

2 teaspoons of vanilla

1½ cups flour

½ teaspoon baking soda

½ teaspoon salt

FILLING TWO—MOUSE

1 gelatin envelope

¾ cups milk

1 teaspoon vanilla

1 teaspoon chocolate extract

1 cup marshmallow cream

1 cup chocolate chips

½ cup sugar

1 cup whipping cream, whipped

GANACHE

6 ounces of chocolate chips

6 ounces of heavy whipping cream

2 tablespoons unsalted butter

1 tablespoon corn syrup

FONDANT PIGS

Pink fondant from craft store

For the Crust: Mix ingredients and press into a pie plate.

For Filling One: Mix softened cream cheese with sugar, then add egg, sour cream, vanilla, cocoa, and chocolate. Pour into Oreo crust and bake at 325°F for 25 to 30 minutes. Set in fridge and allow to cool.

For the Brownies: Melt butter, sugar, and water in a saucepan. Add chocolate chips. Stir until melted well. Mix together eggs and vanilla. Add to saucepan. In a separate bowl mix together flour, baking soda, and salt. Add to chocolate mixture and pour into a greased 9 x 13 pan. Bake at 350°F for 25 minutes. Cut into small squares till you have 1 cup of brownie bits. Save rest for another use.

For Filling Two—Mousse: Heat milk and add gelatin, let gelatin bloom for 5 minutes, then add chocolate chips and sugar. Add extracts and marshmallow cream. Fold whipped cream into cooled mixture. Spread half onto filling one and sprinkle brownie bits, follow with remainder of mousse.

For the Ganache: Heat cream in microwave, add chocolate chips. Stir in rest of ingredients and, using a sieve, pour over cooled pie.

For the Fondant Pigs: Create fondant pigs with pink fondant available from local craft stores.

Happy Pigs in Chocolate Pie

images

YUMMY CHOCOANNA PIE

Alberta F. Dunbar, San Diego, CA
2013 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Crisco Classic Chocolate

CRUST

1½ cups all-purpose flour

½ teaspoon salt

½ cup Crisco shortening

3 to 4 tablespoons ice water

FILLING ONE

6 ounces cream cheese, softened

¼ cup half-and-half dairy creamer

1 teaspoon coffee extract

6 ounces semisweet chocolate, melted and cooled

¾ cup heavy cream (whip before adding to mixture)

FILLING TWO

2 large bananas (or 3 medium)

½ cup honey glazed almonds, sliced

¾ cup caramel ice cream topping

FILLING THREE

6 ounces cream cheese softened

1 teaspoon banana extract

6 ounces milk chocolate, melted and cooled

¾ cup heavy cream (whip before adding to mixture)

TOPPING

2½ cups heavy cream

¼ cup powdered sugar, sifted

1 teaspoon vanilla extract

GARNISH

½ cup honey almonds, sliced

Chocolate curls or flakes

For the Crust: Preheat oven to 450°F. Mix flour and salt together, cut in shortening using pastry blender or 2 knives, until flour is blended and forms pea-size chunks. Sprinkle with 1 tablespoon of water at a time. Toss lightly with a fork until dough forms a ball. Roll on a lightly floured surface until pastry is large enough to fit a 9-inch deep dish pie pan, with ½-inch overlap. Transfer pastry to pie pan, fold edges under, and flute using fingers. Prick bottom with fork and bake for 10 to 12 minutes or until golden brown. Cool completely before adding filling.

For Filling One: In a medium bowl, beat cream cheese and half-and-half together until smooth. Add coffee extract and cooled semisweet chocolate, blend well. Fold in whipped cream. Spread evenly into the pie crust then chill in refrigerator for 20 minutes or until set.

For Filling Two: Place sliced bananas over chilled layer. Sprinkle with almonds and drizzle caramel over filling. Chill in refrigerator until ready to add top layer.

For Filling Three: Repeat directions for filling one. Carefully spread mixture over banana slices. Chill until set.

For the Topping: Combine ingredients and beat on high until smooth. Reserve ⅓ of mixture for piping border of pie. Frost pie with remaining cream. Pipe border around pie.

For the Garnish: Sprinkle almonds over center of pie and chocolate curls (or flakes) over piped border.

Yummy Chocoanna Pie

images

TUXEDO BROWNIE PIE

Patricia Lapiezo, La Mesa, CA
2013 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Crisco Classic Chocolate

CRUST

3 cups all-purpose flour

5 tablespoon ice water

1 teaspoon salt

1 tablespoon vinegar

1¼ cups butter-flavored Crisco shortening

1 egg, lightly beaten

FILLING

1 cup semisweet chocolate chips

½ cup biscuit baking mix

¼ cup butter

2 eggs

1 (14-ounce) can sweetened condensed milk

1 teaspoon vanilla

¾ cup chopped semisweet chocolate

TOPPING ONE

10 ounces frozen raspberries, thawed

½ cup granulated sugar

1 tablespoon cornstarch

TOPPING TWO

1 (8-ounce) package cream cheese, softened

¼ teaspoon white chocolate flavoring

⅓ cup powdered sugar

1½ cups heavy whipping cream, stiffly beaten

1 cup chopped white chocolate, melted and cooled

1 to 2 teaspoons cocoa powder

Fresh raspberries

For the Crust: Combine flour and salt in large bowl. Cut in shortening. In a small bowl, combine water, vinegar, and egg. Stir into flour mixture until dough comes together. Shape dough into two disks and refrigerate at least 1 hour. Roll out 1 disk to fit a 10-inch pie dish. Crimp edges and prick bottom and sides of crust. Bake at 400°F for 10 minutes. Turn oven down to 325°F and prepare filling.

For the Filling: In a small saucepan melt chocolate chips with butter. In a large mixing bowl, beat the chocolate mixture with the milk, baking mix, eggs, and vanilla until smooth. Stir in chopped chocolate. Pour into prepared pie crust and bake 35 to 40 minutes or until center is set. Cool and prepare raspberry topping.

For Topping One: In a blender, puree the thawed raspberries. In a medium saucepan combine the puree with the sugar and cornstarch. Cook over medium heat until thickened. Pour over brownie filling. Cool completely before preparing white chocolate topping.

For Topping Two: In a medium bowl, beat the cream cheese and sugar until fluffy. Beat in flavoring and fold in whipped cream. Separate ½ cup of the topping and stir the cocoa powder into it. Stripe a pastry bag with the chocolate whipped cream first, and then fill with the white chocolate topping. Pipe decoratively over top of pie and decorate with fresh raspberries. Refrigerate.

Tuxedo Brownie Pie

images

ZHAHN-DOO-YUH BANANA PANNA COTTA PIE

Grace Thatcher, Delta, OH
2013 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Crisco Classic Chocolate

CRUST

2 cups flour

½ teaspoon salt

10 tablespoons Crisco shortening

3 to 4 tablespoons cold water

FILLING

⅓ cup hazelnuts (toasted and reserved)

8½ ounces Nutella

5 ounces mascarpone

4 teaspoons whole milk

3 bananas

CARMELIZED BANANAS

1 tablespoon butter

1 tablespoon brown sugar

1 sliced banana

(Makes 3¼ ounces of banana after cooking)

BANANA PANNA COTTA

2 tablespoons water

1 teaspoon gelatin

1 cup cream

⅓ cup sugar

¼ teaspoon vanilla

¼ teaspoon banana extract

Dash salt

TOPPING

1½ cups whipping cream

¾ cup Nutella

For the Crust: Preheat the oven to 425°F. Into a large mixing bowl, sift together the flour and salt, then add all of the Crisco shortening. Cut the shortening into the flour with a pastry blender until the mixture develops a course texture. Sprinkle the water over the mixture a spoonful at a time and toss until the dough begins to cohere. Gather the dough into a ball and press together with your hands, cover with plastic wrap, and refrigerate for at least one hour before using. Prepare pie crust in a 9-inch pie pan and prebake for 10 to15 minutes.

For the Filling: Place all ingredients except hazelnuts in a bowl and mix with a hand mixer until the mixture lightens, about 1 minute. Spread ⅓ of filling on bottom of crust, then sprinkle with the hazelnuts. Spread another ⅓ of the filling on top of nuts. Slice bananas into ¼-inch slices. Place two layers of bananas over the filling. Cover with the remaining filling.

For the Caramelized Bananas: Place butter and sugar in a medium-sized skillet over medium heat until butter has melted and add bananas that have been sliced into ¼-inch thick slices. Cook on one side until caramelized, then turn over and do the second side. Bananas should be cooked through. Set aside.

images

Zhahn-DOO-Yuh Banana Panna Cotta Pie

For the Panna Cotta: Bloom 1 teaspoon of gelatin in 2 tablespoons water for about 5 minutes; set aside. Heat cream, sugar, and salt to 175°F. Remove from heat and add softened gelatin mixture. Stir until dissolved. Place mixture in an ice water bath and continue to stir until the temperature of the mixture drops to 50°F. Stir in the vanilla and banana extracts. Puree in the caramelized banana with a stick blender. Pour Panna Cotta on top of the filling.

For the Topping: In a large bowl, beat whipping cream with an electric mixer on medium speed until soft peaks form, then beat in Nutella until incorporated but not over mixed. Refrigerate until ready to use. Pipe whipped cream decoratively over top of pie.