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

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CREAM

Amish Cream Pie

Banana Coconut Pecan Delight

Banana Split Pie

Blueberry Mousse Pie

Caribbean Sunset Coconut Pie

Tres Leches Caramel Cream Pie

Peanut Butter-Banana Cream Pie

Triple Decadence

Strawberry Cream Delight

Old Time Butterscotch Cream Pie

Sub-Lime Blueberry Coconut Truffle Pie

Pammie’s Banoffee Cream Pie

German Chocolate Pie

I’d Éclair Some More Cream Pie

AMISH CREAM PIE

Terri Fiez, Verona, WI
2003 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Cream

CRUST

1 cup flour

⅛ teaspoon salt

½ cup butter-flavored Crisco

¼ cup cold water

FILLING

¾ cup white sugar

¼ cup cornstarch

¼ teaspoon salt

2½ cups light cream or half-and-half (or 1 pint half-and-half plus ½ cup milk for liquid)

½ cup butter, softened

¼ cup brown sugar

1 teaspoon vanilla

1 teaspoon cinnamon (to sprinkle as a garnish)

For the Crust: Preheat oven to 475°F. Cut shortening into dry ingredients with pastry blender until pea-size pieces form. Then add water and cut until dough forms a ball. Roll out and place in pan. Prick bottom and sides of crust with a fork and bake for 8 to 10 minutes. Cool crust.

For the Filling: Preheat oven to 325°F. In medium saucepan, combine white sugar, cornstarch, and salt. Whisk in cream and cook over medium heat until thickened and bubbly, stirring constantly. Remove from heat, add butter, brown sugar, and vanilla and stir well. Pour into baked pie shell and sprinkle lightly with cinnamon. Bake for 30 minutes. Watch carefully as filling will bubble over the edge if cooked too long. Cool completely before serving. Store in refrigerator.

BANANA COCONUT PECAN DELIGHT

Michele Stuart, Norwalk, CT
2011 American Pie Council Crisco National Pie Championships
Professional Division 1st Place Cream

CRUST

2 cups flour

1 teaspoon salt

¾ cup Crisco

5 tablespoons very cold water

Cream for brushing pie crust

VANILLA CREAM FILLING

3 egg yolks, beaten

½ cup sugar

¼ teaspoon salt

⅓ cup flour

1⅓ cups whole milk

¾ cup water

1 teaspoon vanilla

1 cup bananas, thinly sliced

COCONUT CREAM FILLING

½ cup sugar

¼ teaspoon salt

⅓ cup flour

1⅓ cups milk

¾ cup water

¼ cup cream of coconut

3 egg yolks, beaten

½ teaspoon vanilla

½ teaspoon coconut extract

½ cup sweetened coconut

PECAN WHIPPED CREAM

2 cups heavy cream

¼ cup confectioners’ sugar

1 teaspoon vanilla

¼ cup coconut

¼ cup toasted pecans

For the Crust: Preheat oven to 425°F. Mix dry ingredients, then cut in shortening. Add water one tablespoon at a time until dough comes together. Form into a ball, wrap in plastic, and chill for at least 30 minutes. Roll out and put in a 9-inch pan. Brush edge of crust with cream. Blind bake the pie shell for 15 to 20 minutes or until golden brown. Let crust cool before filling.

For the Vanilla Cream Filling: Place the egg yolks in a mixing bowl, beat well, and set them aside. In a medium-sized saucepan, whisk together the sugar, salt, and flour. Add the milk and water to the whisked dry ingredients and heat the saucepan over medium heat, constantly whisking and scraping the sides of the pan. Monitor the mixture carefully; when it begins to simmer and becomes thick and bubbly after approximately 4 minutes, let it cook for 1 more minute. Add 2 tablespoons of the heated mixture to the egg yolks and mix them together well. Pour the egg yolks into the cream in the saucepan and let the cream simmer for 2 minutes, stirring and scraping the sides constantly to prevent burning. Add the vanilla.

Place the bananas on the bottom of the pie shell. Pour the vanilla filling over the sliced bananas.

For the Coconut Cream Filling: In a small bowl, beat egg yolks. Set aside. In a medium saucepan, combine the sugar, salt, and flour and whisk well. Add the milk, water, and cream of coconut to dry ingredients and place the saucepan over medium heat. Once the mixture begins to simmer and thicken, stir 1 tablespoon of the heated mixture into the egg yolks. Pour the egg yolks into the cream mixture and let it simmer for 3 to 4 minutes, stirring constantly. Stir in the vanilla and coconut extract. Add the sweetened coconut and mix it in evenly. Pour the coconut cream filling over the banana cream.

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Banana Coconut Pecan Delight

Refrigerate the pie and allow to cool for at least 2 hours.

For the Pecan Whipped Cream: Combine the heavy cream, confectioners’ sugar, and vanilla in a mixer on high speed. Continue mixing for about a minute or until a creamy consistency is achieved. Fold in toasted pecans. Garnish the pie with whipped cream and coconut.

BANANA SPLIT PIE

Jill Jones, Palm Bay, FL
2006 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Cream

CRUST

1 cup flour

6 tablespoons shortening

½ teaspoon salt

3½ tablespoons cold water

FILLING

1 large banana

2 tablespoons lemon juice

3 cups milk

8 ounces cream cheese

8 ounces Cool Whip

1 small package (3.4 ounces) instant vanilla pudding

1 small package (3.4 ounces) instant chocolate pudding

4 ounces strawberry cream cheese

4 ounces pineapple, crushed

GARNISH

½ cup Hershey syrup

½ cup chopped peanuts

8 maraschino cherries

For the Crust: Preheat oven to 425°F. Blend ingredients together in a bowl until dough forms. Roll out dough and place in pie pan. Bake for 9 to 12 minutes.

For the Filling: Slice banana and soak the slices in the lemon juice. Set aside. Mix strawberry cream cheese with pineapple, set aside. Mix ½ regular cream cheese with 1½ cups of milk and vanilla pudding mix until thick and blended, set aside. Mix remaining cream cheese and milk with the chocolate pudding mix until thick and blended. Drain bananas and place on the bottom and sides of the prepared pie crust. Spread out the strawberry cream cheese and pineapple mixture on top of the bananas. Then add the chocolate pudding on top. Layer the vanilla pudding on top of the chocolate pudding.

Garnish with 8 ounces Cool Whip, nuts, cherries, and chocolate syrup. Let stand in the refrigerator for 1 hour before serving.

BLUEBERRY MOUSSE PIE

Jeanne Ely, Mulberry, FL
2008 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Cream

CRUST

3 cups flour

1 teaspoon salt

¼ cup Crisco shortening

1 cup Crisco butter-flavored shortening

1 egg

5 tablespoons cold water

1 tablespoons vinegar

½ teaspoon almond flavoring

FILLING

1 stick butter

½ cup sugar

1 (10-ounce) jar blueberry fruit spread

3 squares almond bark, melted

2 eggs

11 ounces extra creamy Cool Whip topping

TOPPING

3 cups fresh blueberries

⅓ cup orange juice

⅓ cup sugar

⅓ cup water

3 tablespoons cornstarch

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

For the Filling: Beat butter and sugar until creamy. Add fruit spread and melted almond bark to butter and sugar mixture. Add eggs one at a time, beating for 5 minutes for each egg. Fold in Cool Whip. Add to baked pie shell and cool in refrigerator.

For the Topping: In medium saucepan, combine all ingredients. Cook over medium heat until thickened. Allow to cool. Place topping on top of mousse filling. Garnish as desired.

Blueberry Mousse Pie

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CARIBEAN SUNSET COCONUT PIE

Naylet LaRochelle, Miami, FL
2010 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Cream

CRUST

1¾ cups finely chopped shortbread cookies

1 tablespoon sugar

½ cup flour

¼ cup butter, melted

FILLING

½ cup heavy whipping cream, cold

1 teaspoon unflavored gelatin

½ cup sugar

3 tablespoons cornstarch Pinch of salt

1½ cups coconut milk

4 egg yolks

4 ounces cream cheese

1 teaspoon vanilla extract, preferably Mexican vanilla extract

⅔ cup chopped macadamia nuts

TOPPING

1½ cups heavy whipping cream

2 tablespoons powdered sugar

17-ounce can grated coconut in heavy syrup, very well drained

¼ cup toffee chips

Macadamia nuts, for garnish

For the Crust: Preheat oven to 375°F. Combine all crust ingredients in a large bowl, mixing with a fork. Press the crumb mixture onto bottom and up the sides of a 9-inch pie plate. Bake for 20 to 22 minutes, until crust is light golden brown. Remove from oven and let cool while preparing filling.

For the Filling: Pour ½ cup whipping cream into a small bowl. Sprinkle gelatin over cream and let sit for 5 minutes. In a large saucepan, whisk together sugar, cornstarch, salt, and coconut milk. Cook over medium heat. Add the egg yolks one at a time, whisking between each addition. Whisk in the cream cheese. Cook until mixture begins to boil; let boil for 1 minute. Reduce heat to low. Add the gelatin mixture. Continue to whisk until coconut filling is smooth. Remove from heat; stir in the vanilla extract. Mix until well combined. Sprinkle macadamia nuts over bottom of pie crust. Pour coconut filling over nuts. Refrigerate for 3 to 4 hours.

For the Topping: Remove pie from refrigerator; carefully layer the grated coconut over filling, making sure to not touch the edges of the pie. In a medium bowl, beat 1½ cups whipping cream until soft peaks form. Add sugar and beat until stiff peaks form. Carefully spread the whipped cream over grated coconut. Pipe rosettes around perimeter of pie. Sprinkle macadamia nuts on top of rosettes. Sprinkle all the toffee chips in the center of pie.

Pie holds well in the refrigerator and can be refrigerated for storage. The whipped cream/nut/toffee topping can be added right before serving, if necessary.

TRES LECHES CARAMEL CREAM PIE

Christine Montalvo, Windsor Heights, IA
2009 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place

CRUST

1 cup unsalted butter, room temperature

½ cup granulated sugar

1 cup all-purpose flour

1 cup finely ground shortbread cookies

FILLING

12-ounce can dulce de leche caramel, divided

12-ounce can sweetened condensed milk

1 can evaporated milk

1 cup whole milk

3 egg yolks

3 tablespoons cornstarch

2 tablespoons sugar

2 whole cinnamon sticks

2 teaspoons vanilla extract

TOPPING

1 cup heavy whipping cream

4 tablespoons powdered sugar

Remaining dulce de leche

½ cup toffee chips

For the Crust: Preheat oven to 350°F. Using an electric mixer, cream the butter and sugar together on medium high speed for 3 to 4 minutes. Add flour and ground shortbread cookies to the mixture and blend for 3 to 4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 9-inch pie pan. Bake the crust for 20 to 25 minutes, or until golden brown. Allow the crust to cool completely.

For the Filling: Spread ½ of the can of dulce de leche caramel evenly over bottom of cooled pie crust. Set aside while you make the filling. In a medium saucepan, stir the sweetened condensed milk, evaporated milk, and whole milk until well blended. Add cinnamon sticks. In a bowl, beat egg yolks. In another bowl, mix the cornstarch and sugar together. Stir the cornstarch mixture into the eggs. Heat milk mixture over low heat, stirring until hot. Whisk some of the hot milk into the egg mixture, whisking constantly to temper the eggs. Pour the egg milk mixture into the milk mixture in the saucepan and heat until very thick and bubbling, stirring constantly. Remove from the heat and stir in vanilla extract. Remove cinnamon sticks and pour into prepared pie crust and cover with plastic wrap. Refrigerate for at least 3 hours or overnight.

For the Topping: Whip cream with powdered sugar. Warm remaining dulce de leche in a microwave until smooth and easily pourable. Drizzle dulce de leche over top of pie. Pipe whipped cream around edges of pie. Sprinkle with toffee chips.

Tres Leches Cream Pie

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PEANUT BUTTER–BANANA CREAM PIE

Veselina Iovanovici
2010 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Cream

CRUST

12 ounces oatmeal cookies, crumbled

½ cup chopped roasted unsalted peanuts

½ teaspoon cinnamon

½ cup butter, melted

PEANUT BUTTER FILLING

2 cups confectioners’ sugar

1½ cups creamy peanut butter

8 ounces cream cheese

1 teaspoon vanilla

1½ cups peanut butter cups, cut into ¼ inch cubes

⅔ cup chopped roasted unsalted peanuts

BANANA CREAM FILLING

4.6-ounce box Jell-O Cook & Serve banana pudding

2 tablespoons cornstarch

3 cups milk

16 ounces whipping cream or 2 (8-ounce) containers whipped topping

4 bananas

1 cup peanut butter cups for decorating

TOPPING

½ cup confectioners’ sugar

½ teaspoon vanilla

Reserved cream from banana filling

For the Crust: Preheat oven to 375°F. Mix together cookie crumbs, peanuts, cinnamon, and butter. Press mixture on bottom and sides of two 9-or 10-inch pie dishes. Bake for 7 to 8 minutes. Remove from oven and let cool on a wire rack.

For the Peanut Butter Filling: With a mixer, beat cream cheese, gradually adding the sugar and vanilla until mixture is nice and smooth. Add peanut butter to cream cheese mixture and beat until incorporated. Spread mixture over the crust, sprinkle with chopped peanuts and peanut butter cups and press gently.

For the Banana Cream Filling: In a medium size saucepan, add banana pudding mix and cornstarch, slowly whisking in the milk. Cook over a medium heat until bubbly. Remove from heat and chill in refrigerator. Meanwhile beat cream. Reserve ⅓ of the cream for decorating. Fold the remaining cream into the chilled banana pudding. Slice bananas, arrange over the peanut butter mixture, top with banana cream.

For the Topping: Mix remaining cream from banana filling with ½ cup confectioners’ sugar and ½ teaspoon vanilla. Pipe over the pie. Sprinkle with peanuts and peanut butter cups. Chill before serving.

TRIPLE DECADENCE

Patricia Lapiezo, La Mesa, CA
2005 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Cream

CRUST

3 cups unbleached flour

1 cup plus 2 tablespoons Crisco

1 teaspoon salt

5 tablespoons ice water

1 tablespoon vinegar

1 egg, slightly beaten

2 ounces semisweet chocolate, melted

CHOCOLATE NUT LAYER

½ cup semisweet chocolate chips

½ cup heavy whipping cream

½ cup finely chopped toasted pecans

MILK CHOCOLATE COFFEETOFFEE LAYER

8 ounces milk chocolate, chopped

1½ cups heavy whipping cream

2 teaspoons instant espresso powder

½ cup toffee bits

WHITE CHOCOLATE TOPPING

8-ounce package cream cheese, softened

⅓ cup powdered sugar

2 tablespoons crème de cacao

6 ounces white chocolate, melted

1 cup heavy whipping cream, stiffly beaten

GARNISH

1 cup heavy whipping cream

1 to 2 tablespoons powdered sugar

⅓ cup grated semisweet chocolate

Melted milk chocolate

For the Crust: Preheat oven to 400°F. Combine flour and salt in a large bowl. Cut in shortening. In a small bowl, combine egg, water, and vinegar. Gradually add liquid to flour mixture until dough comes together. Refrigerate 1 hour. Prepare enough dough for a 10-inch pie. Roll out and place in pie pan. Bake for approximately 20 minutes, or until browned. When crust comes out from oven, brush bottom with 2 ounces melted semisweet chocolate. Cool completely.

For the Chocolate Nut Layer: In a small saucepan, heat the whipping cream to simmer. Stir in chocolate chips and stir until smooth; stir in nuts. Spread over bottom of prepared crust. Chill while preparing remaining fillings.

For the Milk Chocolate Coffee Toffee Layer: In a small saucepan, heat ½ cup whipping cream with the espresso powder to a simmer. Place chopped chocolate in a medium bowl. Pour hot cream over chocolate. Let stand 5 minutes. Stir until smooth. In a large mixing bowl, beat the remaining whipping cream until soft peaks form. Fold ½ into chocolate chip mixture. Beat remaining cream until slightly stiffer. Fold into the chocolate mixture. Fold in toffee bits. Spread over first layer.

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Triple Decadence Pie

For the White Chocolate Topping: In a medium mixing bowl, beat the cream cheese and sugar until fluffy. Blend in liqueur. Add melted chocolate, beating on low speed until blended. Fold in whipped cream. Spread over second layer.

For the Garnish: Drizzle milk chocolate over top of pie. Beat whipping cream and powdered sugar until stiff. Stir in grated chocolate. Pipe a border around edge of pie. Refrigerate until set.

STRAWBERRY CREAM DELIGHT

Carole Socier, Bay City, MI
2007 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Cream and Best of Show

CRUST

1 cup all-purpose flour

¼ cup crushed vanilla wafers

½ teaspoon salt

⅓ cup Crisco shortening

3 to 4 tablespoons cold water

STRAWBERRY LAYER

¾ cup sugar

¼ cup cornstarch

⅛ teaspoon salt

1½ cups water

3-ounce package strawberry Jell-O

2 cups frozen unsweetened strawberries

CREAM LAYER

3-ounce package cream cheese, softened

⅓ cup powdered sugar

1 teaspoon vanilla

⅛ teaspoon salt

1 cup whipping cream, whipped

For the Crust: Preheat oven to 350°F. In mixing bowl, combine flour, crushed wafers, and salt. Cut in Crisco shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of water over mix. Gently toss with fork. Repeat with remaining water until all is moistened. Form dough into ball. On lightly floured surface, flatten dough with hands. Roll into a 12-inch circle. Transfer into a 9-inch pie plate. Trim, flute, and prick bottom and sides of pie crust with a fork. Bake for 10 to 12 minutes or until golden brown. Cool.

For the Strawberry Layer: Combine sugar, cornstarch, and salt in medium saucepan. Gradually stir in water. Cook and stir until mixture comes to a boil and is thick and clear. Add Jell-O and stir until dissolved. Add frozen strawberries and refrigerate until slightly thickened.

For the Cream Layer: Combine cream cheese, powdered sugar, vanilla, and salt in medium-sized bowl. Beat until smooth. Add whipped cream. Spoon half of mixture into prepared crust. Top with half of strawberry mixture. Repeat layers. Garnish with more whipped cream and fresh strawberries.

OLD TIME BUTTERSCOTCH CREAM PIE

Christine Montalvo, Windsor Heights, IA
2013 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Cream

CRUST

2 cups all-purpose flour

1 cup cake flour

1 cup Crisco

1 whole egg, beaten

1 tablespoon apple cider vinegar

⅓ cup ice water

FILLING

1 cup dark brown sugar

¼ cup butter

1 tablespoon corn syrup

¼ cup water

3 tablespoons all-purpose flour

3 tablespoons cornstarch

1¾ cups milk

3 egg yolks

½ cup sugar

¾ teaspoon salt

1 teaspoon vanilla extract

GARNISH

Whipped cream

For the Crust: In food processor, blend flours together. Cut the Crisco into small pieces and add to processor. Pulse until mixture resembles small peas. Transfer mixture to a large mixing bowl. In a separate small bowl, mix the egg, vinegar, and ice water. Mix well. Pour over flour mixture in the bowl. Using a fork, combine just until the dough comes together. Do not over mix. Form dough into a disk, wrap in plastic, and chill for several hours or overnight. Makes 2 9-inch crusts. Roll out bottom crust and place in pie dish. Bake at 375°F for 15 to 20 minutes or until golden brown. Cool.

For the Filling: Mix together brown sugar, butter, corn syrup, and water in a heavy-bottomed medium saucepan. Cook, stirring constantly, over medium heat until mixture reaches 250°F on a candy thermometer, about 15 minutes. Immediately lower heat to keep the temperature at 250°F, keeping butterscotch warm over low heat. Mix together flour and cornstarch in a medium bowl. Add ½ cup milk, whisking until smooth. Whisk in egg yolks, then set aside. Combine sugar, salt, and remaining 1¼ cups milk in a heavy saucepan and bring just to a boil over medium heat, about 10 minutes. Whisk ½ cup hot milk mixture into yolk mixture, then whisk yolk mixture into remaining hot milk. Cook over low heat, whisking constantly, until thick and boiling, about 1 minute. Boil for 1 minute more, remove from heat, and stir in vanilla. Immediately mix together warm butterscotch and custard mixture. Pour into baked pie shell. Allow cooling to room temperature, then refrigerating until set, about 2 hours.

For the Garnish: Just before serving, top pie with whipped cream, leaving butterscotch exposed in center.

Old Time Butterscotch Cream Pie

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SUB-LIME BLUEBERRY COCONUT TRUFFLE PIE

Julie DeMatteo, Clementon, NJ
2004 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place

CRUST

1⅓ cups flour

½ teaspoon salt

½ cup Crisco shortening

3 tablespoons ice water

1 egg white, lightly beaten

FILLING

1 packet unflavored gelatin

2 tablespoons cold water

1½ cups heavy cream

14-ounce can cream of coconut

¼ cup lime juice

2 teaspoons grated lime zest

6 ounces white baking chocolate, chopped

20-ounce can blueberry pie filling

6 tablespoons toasted coconut

Lime slices for garnish

For the Crust: Preheat oven to 400°F. Combine the flour and salt in a medium bowl. Cut in Crisco until mixture forms crumbs. Sprinkle with water, 1 tablespoon at a time, until dough forms a ball. Flatten to make a pancake of dough. Lightly flour work surface and roll dough to a 10-inch circle. Place into a 9-inch pie plate and flute edges, then prick all over with a fork to prevent shrinkage. Brush egg white over pie crust. Bake until golden brown, 10 to 12 minutes.

For the Filling: In a cup, sprinkle gelatin over the cold water. In a medium saucepan, combine the heavy cream, cream of coconut, lime juice, and lime zest and bring to a boil. Remove from heat and stir in the gelatin and white baking chocolate, whisking until melted and smooth. Pour into cooled crust and refrigerate until set. Once set, spread blueberry pie filling over top. Sprinkle toasted coconut around edge of pie and garnish with lime slices.

PAMMIE’S BANOFFEE CREAM PIE

John Sunvold, Orlando, FL
2013 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Cream

CRUST

1½ cups graham cracker crumbs

3 tablespoons sugar

5 tablespoons melted butter

FILLING ONE

1 can dulce de leche (caramel)

3 to 5 bananas (ripe, but not overripe)

FILLING TWO

½ cup plus 2 tablespoons sugar

¼ teaspoon salt

¼ cup cornstarch

½ cup heavy cream

5 egg yolks

2 cups milk

1 tablespoon vanilla extract

2 tablespoons butter

TOPPING

2¼ cups heavy cream

6 ounces white chocolate (broken into small pieces)

GARNISH

1 milk chocolate bar

For the Crust: Mix all ingredients together and press mixture into pie plate. Bake in a 375°F oven for 10 minutes, or until brown. Allow to cool down to room temperature.

For Filling One: Spread ⅓- to ½-inch layer of dulce de leche on cooled baked crust. Slice bananas and place on caramel. Drizzle more dulce de leche on banana, if desired. Chill.

For Filling Two: Mix sugar, salt, and starch in a pot. In a bowl, whisk egg yolks, milk, and cream slightly. Slowly add the milk, egg yolk, and cream mixture. Heat over medium heat, whisking frequently, until thick and bubbling (but not rapidly boiling). Once the cream is bubbling, continue to cook and whisk for 30 to 60 seconds more. Finally, add the butter and vanilla and mix until the cream is smooth. Set aside until just warmer than room temperature. Place as much of the cream on top of the caramel/banana as your pan allows. It is unlikely that all of this cream will be used. Chill.

For the Topping: Bring one cup of cream to a boil over medium heat. Add white chocolate and stir constantly until the chocolate is melted and mixture is combined. Remove from heat and let cool to room temperature. Refrigerate for at least four hours. In a large bowl, beat the rest of the cream with an electric mixer set on high speed. Beat until soft peaks form. Slowly add the white chocolate mixture and continue to beat until stiff. Top pie and refrigerate for 4 hours.

For the Garnish: Top with milk chocolate curls made by drawing a vegetable peeler or knife down the side of a chocolate bar. Be generous with the chocolate.

Pammie’s Banoffee Cream Pie

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GERMAN CHOCOLATE PIE

Jennifer Nystrom, Morrow, OH
2013 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Cream

CRUST

1 tablespoon granulated sugar

½ teaspoon salt

⅓ cup ice cold water

1 tablespoon cider vinegar

8 tablespoons (½ cup) Crisco vegetable shortening, cold, cut into ½ inch cubes

8 tablespoons (1 stick) very cold butter, cut into ½ inch cubes

2¾ cups all-purpose flour

½ cup canned coconut pecan frosting

FILLING ONE

¾ granulated sugar

3 tablespoons cornstarch pinch of salt

2 cups whole milk

3 large egg yolks

2 tablespoons butter

1 teaspoon vanilla extract

½ cup semisweet chocolate chips

2 tablespoons toasted coconut

2 tablespoons toasted and chopped pecans

FILLING TWO

½ cup granulated sugar

3 tablespoons cornstarch pinch of salt

1 (13.5-ounce) can coconut milk

½ cup whole milk

3 large egg yolks

2 tablespoons butter

1 teaspoon coconut extract

1 teaspoon vanilla extract

TOPPING

1½ cups heavy whipping cream

1 teaspoon vanilla

2 tablespoons granulated sugar

¼ cup chocolate syrup

2 tablespoons toasted coconut

2 tablespoons toasted and chopped pecans

Chocolate curls

For the Crust: Preheat oven to 375°F. Place the paddle of your stand mixer in the freezer for at least an hour. While your paddle is in the freezer, mix the sugar, salt, water, and vinegar together in a glass measuring cup until salt and sugar are dissolved. Refrigerate until very cold. Put the flour into the bowl of your stand mixer. With the paddle that has been in the freezer, on low speed mix in the cold, cubed shortening. When that is incorporated, add the butter and continue to mix on low speed until about the consistency of small peas. Do not over mix. Add the cold water/vinegar mixture and mix just until incorporated. You may need to mix in 1 to 2 tablespoons more of ice cold water depending on the humidity of the day. When the dough is just coming together, remove the bowl from the mixer and carefully make two balls out of the dough. Form both balls into disks and cover tightly with plastic wrap. Refrigerate dough for at least 2 hours. Remove one disk of dough and roll out to fit a 9-inch deep dish pie plate. (Reserve second disk for another use.) Place a piece of parchment paper over dough and fill the plate with pie weights or dried beans. Blind bake the crust for 20 minutes. Remove parchment paper and weights and continue baking another 5 to 10 minutes or until crust is just beginning to turn golden brown. Place foil around the edges to prevent overbrowning. Cool crust completely. When crust is completely cooled, spread the coconut pecan frosting evenly over the bottom of the pie shell.

For Filling One: Whisk the sugar, cornstarch, and pinch of salt in a large, heavy bottomed saucepan. Whisk in the milk and egg yolks. Place pan over medium-high heat and bring mixture to a boil, stirring constantly. This will take about 5 minutes. Continue cooking and stirring for another 1½ minutes. Remove mixture from heat and whisk in the butter, vanilla, and the chocolate chips. Whisk until the butter and chocolate chips are completely melted and well incorporated. Put mixture in a medium-sized bowl, cover the top with plastic wrap, and place in the refrigerator until cool. Once cooled, evenly spread the cooled chocolate filling over the frosting in the pie pan. Sprinkle 2 tablespoons toasted coconut and 2 tablespoons toasted pecans over the chocolate filling.

For Filling Two: Whisk the sugar, cornstarch, and pinch of salt in a large, heavy bottomed saucepan. Whisk in the coconut milk, whole milk, and egg yolks. Place pan over medium-high heat and stirring constantly, bring mixture to a boil. This will take about 5 minutes. Continue cooking and stirring for another 1½ minutes. Remove mixture from the heat and add the coconut extract, vanilla extract, and butter and whisk until butter is completely melted and well incorporated. Put mixture in a medium-sized bowl and cover the top with plastic wrap and place in the refrigerator for about 30 minutes. Once cooled, carefully and evenly spread the cooled coconut filling over the chocolate filling. Place a piece of plastic wrap directly over the top of this. Refrigerate for at least 30 minutes.

For the Topping:

When ready to serve the pie, make the topping by placing the whipping cream, vanilla, and granulated sugar in a large mixing bowl. Beat at high speed until soft peaks form. Add the chocolate syrup and continue whipping until desired consistency. Remove the plastic wrap from the top of the pie. Either pipe or spread the whipped cream mixture over the top of the pie. Sprinkle the remaining toasted coconut and pecans over the top. Shave chocolate curls over the top if desired.

German Chocolate Cream Pie

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I’D ÉCLAIR SOME MORE CREAM PIE

Kathryn Hanson, Orlando, FL
2013 American Pie Council Crisco National Pie Championships
Professional Division Honorable Mention Cream

CRUST

1½ cups Nilla Wafers, crushed

2 tablespoons sugar

Pinch of salt

½ cup unsalted butter, melted

FILLING

¾ cup sugar

¼ cup cornstarch

¼ teaspoon salt

1 vanilla bean, scraped

1½ cups milk

1½ cups heavy cream

3 egg yolks, slightly beaten

2 tablespoons butter

1 (8-ounce) package cream cheese, softened

Toping

1 cup heavy cream

1 tablespoon powdered sugar

Hot fudge sauce

For the Crust: Preheat oven to 400°F. Mix the crushed Nilla Wafers, sugar, and salt together. Melt the butter and add to the Nilla Wafer mix. Press into pie plate and bake until set.

For the Filling: In medium saucepan, combine sugar, cornstarch, and salt. Stir in vanilla bean, heavy cream, and milk, blending until smooth. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove vanilla bean. Boil 2 minutes. Remove from heat. Blend a small amount of hot mixture into egg yolks. Return to saucepan, blending well. Cook until mixture just begins to bubble, stirring constantly. Remove from heat; stir in butter. Refrigerate until set. In separate bowl whip the cream cheese. Slowly add the vanilla filling to cream cheese, mixing until there are no lumps. Pour into the cooled cookie pie crust. Refrigerate until set.

For the Topping: Whip cream with powdered sugar. Top with a layer of whipped cream and drizzle chocolate syrup.

I’d Éclair Some More Cream Pie