Cozy Pies - Pies - Taste of Home Cookies, Cakes, & Pies - Editors at Taste of Home

Taste of Home Cookies, Cakes, & Pies: Bake up 368 sweet sensations with three cookbooks in one - Editors at Taste of Home (2017)

Pies

Cozy Pies


WHEN THE SMELL OF AUTUMN LEAVES IS IN THE AIR AND THE TEMPERATURE STARTS TO FALL, IT’S TIME TO INDULGE IN ONE OF THESE HEARTWARMING NUT, PUMPKIN, SQUASH AND SWEET POTATO PIES. COZY UP WITH A SLICE BY YOURSELF OR SHARE A PIE WITH FAMILY AND FRIENDS OVER THE HOLIDAY SEASON.

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Fluffy Pumpkin Pie

Children love this pie—marshmallows and whipped topping make the filling light. It’s an easy recipe that I’ve shared many times.

—PHYLLIS RENFRO WHITE BEAR LAKE, MN



PREP: 1 HOUR + CHILLING ✵ COOK: 10 MIN. + CHILLING ✵ MAKES: 8 SERVINGS


Pastry for single-crust pie (9 inches)

24 large marshmallows

1 can (15 ounces) solid-pack pumpkin

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon salt

1 carton (8 ounces) frozen whipped topping, thawed

Additional whipped topping and ground cinnamon, optional

1. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.

2. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack.

3. In a small heavy saucepan, melt marshmallows over low heat. Remove from the heat. Stir in the pumpkin, cinnamon, allspice and salt; cool to room temperature.

4. Fold in whipped topping. Spoon into pastry shell. Refrigerate for at least 4 hours before serving. Garnish with additional whipped topping and cinnamon if desired.

PASTRY FOR SINGLE-CRUST PIE (9 INCHES) Combine 1 1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap, refrigerate for 1 hour.

NOTE Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

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Cranberry & Walnut Pie

For a showstopping pie, I mix cranberries, chocolate and walnuts. It’s a dessert similar to a pecan pie—with a little touch of rum.

—LORRIE MELERINE HOUSTON, TX



PREP: 30 MIN. + CHILLING ✵ BAKE: 30 MIN. + COOLING ✵ MAKES:  8 SERVINGS


Pastry for single-crust pie (9 inches)

3 large eggs

3/4 cup sugar

1/2 cup butter, melted

3 tablespoons all-purpose flour

1 cup chopped walnuts

1 cup fresh or frozen cranberries

1 cup (6 ounces) semisweet chocolate chips

2 tablespoons dark rum

1. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 450°.

2. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°.

3. In a large bowl, beat the eggs, sugar and melted butter until well-blended. Gradually add flour until blended. Stir in remaining ingredients; pour into crust.

4. Bake 30-35 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers.

PASTRY FOR SINGLE-CRUST PIE (9 INCHES) Combine 1 1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap, refrigerate for 1 hour.

NOTE Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

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Caramel-Pecan Cheesecake Pie

Cheesecake meets pecan pie. Every slice reveals its two-toned layers of rich cream cheese and caramel-nut topping.

—BECKY RUFF MCGREGOR, IA



PREP: 15 MIN. ✵ BAKE: 35 MIN. + CHILLING ✵ MAKES: 6-8 SERVINGS


1 sheet refrigerated pie pastry

1 package (8 ounces) cream cheese, softened

1/2 cup sugar

4 large eggs

1 teaspoon vanilla extract

1 1/4 cups chopped pecans

1 jar (12 1/4 ounces) fat-free caramel ice cream topping

Additional fat-free caramel ice cream topping, optional

1. Preheat oven to 375°. Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.

2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.

3. Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if the pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate for 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.

NOTE This recipe was tested with Smucker’s ice cream topping.

“This is absolutely delicious! I made it last year for Thanksgiving, then again for Christmas! Looks like a new tradition is born.”

—LILRIKI FROM TASTEOFHOME.COM

TOP TIP

A Familiar Ring

Save yourself trouble by fitting an aluminum foil ring around a pie while it’s cold, before baking. Once the ring is formed, remove it and put the pie in the oven. When edges begin to brown, set ring in place and continue baking.

FAYE HOGENSON GRESHAM, OR

Eggnog Sweet Potato Pie

Pies are therapy to me. This is one I like to make for special events and holiday celebrations. The eggnog and sweet potato make a soft filling that goes nicely with the crunchy topping.

—SARAH SPAUGH WINSTON-SALEM, NC



PREP: 25 MIN. ✵ BAKE: 55 MIN. + COOLING ✵ MAKES: 8 SERVINGS


1/4 cup caramel ice cream topping

1 unbaked pastry shell (9 inches)

2 cups mashed sweet potatoes

3/4 cup eggnog

1 large egg, lightly beaten

2 tablespoons butter, melted

1/2 teaspoon vanilla extract

1/2 cup sugar

1/2 cup packed brown sugar

3/4 teaspoon ground cinnamon

TOPPING

1/2 cup flaked coconut

1/3 cup all-purpose flour

1/4 cup packed brown sugar

1/3 cup cold butter, cubed

1/4 cup chopped pecans

1. Carefully spread caramel topping over bottom of pastry shell; set aside. In a small bowl, combine the sweet potatoes, eggnog, egg, butter and vanilla. Stir in sugars and cinnamon. Carefully spoon over caramel layer.

2. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer.

3. Meanwhile, in a small bowl, combine the coconut, flour and brown sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over pie.

4. Bake 10-15 minutes or until a knife inserted near the center comes out clean and the topping is golden brown (cover edges with foil if necessary to prevent overbrowning). Cool on a wire rack. Store the pie in the refrigerator.

NOTE This recipe was tested with commercially prepared eggnog.

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Maple-Caramel Walnut Pie

Here’s a wonderful variation on the nut pies traditionally made during the holiday season. The homemade caramel flavored with maple syrup really complements the walnuts.

—RUTH EALY PLAIN CITY, OH



PREP: 40 MIN. + CHILLING ✵ BAKE: 25 MIN. + COOLING ✵ MAKES: 10 SERVINGS


1 1/4 cups all-purpose flour

1/8 teaspoon salt

1/4 cup cold butter, cubed

1/4 cup shortening

3 to 4 tablespoons cold water

FILLING

1 cup packed brown sugar

2/3 cup maple syrup

5 tablespoons butter, cubed

1/4 cup heavy whipping cream

1/4 teaspoon salt

3 large eggs

2 teaspoons vanilla extract

2 cups chopped walnuts

1 cup walnut halves

1. In a small bowl, combine flour and salt; cut in the butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic wrap. Refrigerate for 2 hours or until easy to handle.

2. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.

3. Bake at 450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack.

4. Meanwhile, in a large saucepan, combine brown sugar, syrup, butter, cream and salt; bring to a boil over medium heat, stirring constantly. Remove from the heat; let stand for 10 minutes.

5. In a large bowl, beat eggs and vanilla. Gradually add the syrup mixture. Stir in chopped walnuts. Pour into crust. Arrange walnut halves over top.

6. Bake at 350° for 25-30 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

NOTE Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

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Sweet Potato Coconut Pie with Marshmallow Meringue

My grandmother’s sweet potato casserole contains coconut and marshmallows. I thought it would be even better as a pie.

—SIMONE BAZOS BALTIMORE, MD



PREP: 1 HOUR ✵ BAKE: 65 MIN. + CHILLING ✵ MAKES: 8 SERVINGS


1 1/2 cups all-purpose flour

1/4 teaspoon salt

1/4 teaspoon ground ginger

6 tablespoons cold butter

2 tablespoons shortening

3 to 4 tablespoons cold water

FILLING

1 cup coconut milk

3/4 cup packed brown sugar

1/4 cup cream cheese, softened

2 cups mashed sweet potatoes

3 large eggs, lightly beaten

2 teaspoons lemon juice

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

MERINGUE

4 large egg whites

1/4 teaspoon cream of tartar

1/2 cup sugar

1 jar (7 ounces) marshmallow creme

1/2 cup miniature marshmallows

1/4 cup flaked coconut

1. In a food processor, combine the flour, salt and ginger; cover and pulse to blend. Add butter and shortening; cover and pulse until mixture resembles coarse crumbs.

2. While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap in plastic wrap and refrigerate for 30 minutes or until easy to handle.

3. Preheat the oven to 425°. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges or decorate with pastry cutouts as desired. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.

4. Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325°.

5. For filling, in a small saucepan, combine coconut milk, brown sugar and cream cheese. Cook and stir until smooth. Transfer to a large bowl; cool 5 minutes. Whisk in sweet potatoes, eggs, lemon juice, vanilla, salt and cinnamon. Pour into crust.

6. Bake for 50-60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.

7. For meringue, in a large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high speed until stiff glossy peaks form and sugar is dissolved.

8. Place the marshmallow creme in a separate large bowl; fold in a third of the egg white mixture, then fold in the remaining mixture. Spread evenly over hot filling, sealing edges to crust. Sprinkle the pie with marshmallows and coconut.

9. Bake for 12-15 minutes longer or until top is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

NOTE Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

Macadamia Nut Pie

When I was young, friends of our family traveled to Hawaii and brought back macadamia nuts. My mom used them in this recipe. It’s a tasty twist on traditional pecan pie.

—BRENDA HILDEBRANDT MOOSOMIN, SK



PREP: 25 MIN. ✵ BAKE: 50 MIN. + COOLING ✵ MAKES:  8-10 SERVINGS


1 sheet refrigerated pie pastry

3 large eggs

1 cup dark corn syrup

2/3 cup sugar

2 tablespoons butter, melted

2 teaspoons vanilla extract

2 cups chopped macadamia nuts

1. Unroll pastry and place in a 9-in. pie plate; flute edges and set aside. In a small bowl, beat the eggs, corn syrup, sugar, butter and vanilla until combined. Stir in the nuts. Pour into pastry shell.

2. Bake at 325° for 50-55 minutes or until the center is set and the top is golden brown. Cool on a wire rack. Refrigerate leftovers.

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Cinnamon Pumpkin Pie

My daughter Jessica claims this is the best pumpkin pie she’s ever eaten. The recipe is a breeze to make.

—JACKIE DEIBERT KLINGERSTOWN, PA



PREP: 10 MIN. ✵ BAKE: 55 MIN. + COOLING ✵ MAKES: 6 SERVINGS


1 cup sugar

4 teaspoons cornstarch

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 large eggs, lightly beaten

1 can (15 ounces) solid-pack pumpkin

1 cup milk

1 unbaked pastry shell (9 inches)

Whipped cream in a can, optional

1. In a small bowl, combine the sugar, cornstarch, salt and cinnamon. In a large bowl, combine the eggs, pumpkin and sugar mixture. Gradually stir in the milk. Pour into the pastry shell.

2. Bake at 400° for 10 minutes. Reduce heat to 350°; bake for 45-50 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Top with whipped cream if desired. Refrigerate leftovers.

Butternut Squash Pie

I have been making this pie for more than 25 years for special occasions. It is so simple to put together, and the taste is wonderful.

—MARY ELLEN SOLESBEE GREER, SC



PREP: 10 MIN. ✵ BAKE: 50 MIN. + CHILLING ✵ MAKES: 6-8 SERVINGS


Pastry for single-crust pie (9 inches)

1 1/4 cups sugar

4 1/2 teaspoons cornstarch

1 tablespoon ground cinnamon

3 cups mashed cooked butternut squash

1/2 cup butter, softened

2 large eggs

1/4 cup water

3 teaspoons vanilla extract

Whipped cream, optional

1. Line a 9-in. pie plate with pastry; trim and flute edges. Use a leaf-shaped cookie cutter on the scraps to cut out garnish if desired; place on a baking sheet and set aside.

2. In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust.

3. Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown.

4. Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired.

TOP TIP

Shaping a Fluted Edge

Position your index finger on the edge of the crust, pointing out. Place the thumb and index finger of your other hand on the outside edge and pinch dough around the index finger to form a V shape. Continue around the edge.

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Contest-Winning Eggnog Pumpkin Pie

Try a combination of my family’s favorite holiday flavors: eggnog and pumpkin. The creamy and crunchy texture of the pie is the perfect finale to a special meal.

—LYN DILWORTH RANCHO CORDOVA, CA



PREP: 40 MIN. + CHILLING ✵ BAKE: 50 MIN. + COOLING ✵ MAKES: 8 SERVINGS


1 1/4 cups all-purpose flour

1/4 teaspoon salt

3 tablespoons shortening, cubed

3 tablespoons cold butter, cubed

3 to 4 tablespoons cold water

FILLING

2 large eggs

1 can (15 ounces) solid-pack pumpkin

1 cup eggnog

1/2 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

TOPPING

1/2 cup packed brown sugar

2 tablespoons butter, softened

1/2 cup chopped pecans

1. In a food processor, combine flour and salt; cover and pulse to blend. Add shortening and butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic wrap. Refrigerate for 1 to 1 1/2 hours or until easy to handle.

2. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.

3. In a large bowl, whisk the eggs, pumpkin, eggnog, sugar, cinnamon, salt, ginger, nutmeg and cloves until blended. Pour into crust.

4. In a small bowl, beat the brown sugar and butter until crumbly, about 2 minutes. Stir in pecans; sprinkle over filling.

5. Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

NOTE This recipe was tested with commercially prepared eggnog.

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Butterscotch Pie with Walnut-Bacon Toffee

I started to make bacon toffee, but once I got going, I ended up with a sweet and savory pie that’s just right for holiday dining.

—JULIANN STODDART CHICAGO, IL



PREP: 1 3/4 HOURS + CHILLING ✵ MAKES: 12 SERVINGS PLUS 1 POUND TOFFEE


1 1/2 cups all-purpose flour

1 3/4 teaspoons sugar

1/4 teaspoon salt

2/3 cup cold unsalted butter, cubed

5 to 6 tablespoons ice water

BACON TOFFEE

1/2 teaspoon unsalted butter

2 cups sugar

Dash salt

2 cups unsalted butter, cubed

2 cups chopped walnuts, toasted

1/2 pound bacon strips, cooked and crumbled

1/4 teaspoon vanilla extract

FILLING

3 large egg yolks

1 1/2 cups packed brown sugar

1/3 cup all-purpose flour

Dash salt

1 cup 2% milk

1/3 cup unsalted butter, cubed

1 teaspoon vanilla extract

Sweetened whipped cream

1. For crust, in a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add the ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.

2. For the toffee, grease a 15x10x1-in. pan with 1/2 teaspoon butter. In a large heavy saucepan, combine sugar, salt and remaining butter. Cook over medium heat until a candy thermometer reads 300° (hard-crack stage), stirring constantly. Remove from heat. Stir in walnuts, cooked bacon and vanilla. Immediately pour into prepared pan. Let stand until set, about 45 minutes. Coarsely chop enough toffee to measure 4 cups; set aside. Break the remaining toffee into pieces; refrigerate to serve with pie or save for another use.

3. On a lightly floured surface, roll the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate for 30 minutes. Preheat oven to 425°.

4. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.

5. For filling, place egg yolks in a small bowl; let stand at room temperature 30 minutes. In a large heavy saucepan, mix brown sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 4 minutes longer. Remove from heat.

6. Gradually whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter and vanilla until smooth.

7. Place 3 cups of the chopped toffee into crust; pour filling over toffee. Top with remaining 1 cup chopped toffee. Refrigerate, covered, at least 2 hours before serving. Serve with whipped cream and remaining toffee pieces.

NOTE To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

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Coconut Pecan Pie

I top this sweet and delicious pie with sliced bananas, whipped cream and more sliced bananas. It’s based on a recipe that my mom got from a pot holder she bought at the Patti’s 1880s Settlement in Grand Rivers, Kentucky.

—JENNIFER CHOISSER PADUCAH, KY



PREP: 15 MIN. ✵ BAKE: 25 MIN. + COOLING ✵ MAKES: 8 SERVINGS


Pastry for single-crust pie (9 inches)

7 large egg whites

1 1/2 cups sugar

1 1/2 cups flaked coconut

1 1/2 cups graham cracker crumbs

1 1/2 cups chopped pecans

Whipped cream

1. Preheat the oven to 325°. On a lightly floured surface, roll the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.

2. In a large bowl, combine egg whites, sugar, coconut, cracker crumbs and pecans. Pour into pastry shell. Bake 25-30 minutes or until set. Cool on a wire rack. Serve with whipped cream.

PASTRY FOR SINGLE-CRUST PIE (9 INCHES) Combine 1 1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap, refrigerate for 1 hour.

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Crumb-Topped Apple & Pumpkin Pie

Make a truly unique presentation with this special pie that combines cozy flavors of the season. At our house, it gets rave reviews each year and has become a holiday tradition.

—TRISHA FOX PLAINFIELD, IL



PREP: 35 MIN. ✵ BAKE: 50 MIN. + COOLING ✵ MAKES: 10 SERVINGS


1 sheet refrigerated pie pastry

2 cups thinly sliced peeled tart apples

1/4 cup sugar

2 teaspoons all-purpose flour

1 teaspoon lemon juice

1/4 teaspoon ground cinnamon

PUMPKIN FILLING

1 1/2 cups canned pumpkin

1 cup fat-free evaporated milk

1/2 cup egg substitute

1/2 cup sugar

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

TOPPING

1/2 cup all-purpose flour

3 tablespoons sugar

4 1/2 teaspoons cold butter

3 tablespoons chopped walnuts

1. On a lightly floured surface, unroll pie pastry. Transfer pastry to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine apples, sugar, flour, lemon juice and cinnamon. Spoon into crust.

2. In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes.

3. For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie.

4. Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean (cover edge with foil during the last 15 minutes to prevent overbrowning if necessary).

5. Cool pie on a wire rack. Refrigerate any leftovers.

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Praline Sweet Potato Pie

Adding a pleasant crunch, praline crumbles contrast perfectly with the smooth sweet potato filling in this recipe. It’s a fun, festive update on a classic Southern dessert.

—CAROL GILLESPIE CHAMBERSBURG, PA



PREP: 30 MIN. ✵ BAKE: 45 MIN. ✵ MAKES: 8 SERVINGS


3/4 cup sugar

3/4 cup packed brown sugar

3/4 cup half-and-half cream

3 tablespoons butter

1 1/4 cups chopped pecans

1/2 teaspoon vanilla extract

1 sheet refrigerated pie pastry

FILLING

1 3/4 cups mashed sweet potatoes

3 large egg yolks

1 cup sugar

1/2 cup whole milk

1/2 cup half-and-half cream

6 tablespoons butter, softened

2 teaspoons lemon extract

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Whipped cream

1. Line a 15x10x1-in. pan with waxed paper; set aside. For praline crumbles, in a large saucepan over medium heat, combine the sugar, brown sugar, cream and butter. Cook and stir until sugar is dissolved. Stir in pecans.

2. Bring to a boil; cook and stir until a candy thermometer reads 238° (soft-ball stage), about 10 minutes. Remove from the heat. Add vanilla; stir for 2-3 minutes or until the mixture thickens slightly and begins to lose its gloss. Quickly drop by heaping tablespoonfuls onto the prepared pan. Let stand at room temperature until set. Coarsely chop.

3. Unroll pastry into a 9-in. pie plate; flute edges. Sprinkle 1 cup praline crumbles into pastry. Place sweet potatoes, egg yolks, sugar, milk, cream, butter, extract and spices in a food processor. Cover and process just until blended. Pour into crust.

4. Bake at 450° for 15 minutes. Reduce heat to 350°. Bake 30-35 minutes longer or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.

5. Cool on a wire rack. Garnish with whipped cream and the remaining praline crumbles.

TO MAKE AHEAD Praline crumbles can be made up to 2 weeks in advance. Store in an airtight container.

Kentucky Chocolate Pecan Pie

Crunchy pecans fill a rich bourbon and chocolate crust. This is our version of a Southern classic. You can use walnuts in place of the pecans if you prefer.

TASTE OF HOME TEST KITCHEN



PREP: 15 MIN. ✵ BAKE: 40 MIN. + COOLING ✵ MAKES:  6-8 SERVINGS


3 large eggs

2 large egg yolks

3/4 cup packed brown sugar

2/3 cup light corn syrup

1/3 cup butter, melted

2 tablespoons Kentucky bourbon, optional

1 teaspoon vanilla extract

Dash salt

1 cup coarsely chopped pecans or chopped walnuts

1 unbaked pastry shell (9 inches)

1 large egg white, lightly beaten

3/4 cup semisweet chocolate chips

1 cup heavy whipping cream

2 tablespoons confectioners’ sugar

1. In a large bowl, whisk the eggs, yolks, brown sugar, corn syrup, butter, bourbon if desired, vanilla and salt. Stir in nuts.

2. Brush pastry shell with egg white. Sprinkle with chocolate chips. Pour filling over the chips. Bake at 350° for 40-45 minutes or until set. Cool on a wire rack.

3. In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Dollop on pie just before serving. Refrigerate leftovers.

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Pumpkin Mousse Pie with Gingersnap Crust

Gingersnap cookies and pumpkin taste so good together in this pie. It’s a must-have treat at our family get-togethers.

—BERNICE JANOWSKI STEVENS POINT, WI



PREP: 45 MIN. + CHILLING ✵ MAKES: 8 SERVINGS


1 1/2 cups finely crushed gingersnap cookies (about 30 cookies)

1 cup finely chopped pecans, toasted

1/3 cup butter, melted

1 envelope unflavored gelatin

1/4 cup cold water

1/2 cup packed brown sugar

1/2 cup half-and-half cream

3 large egg yolks

1 can (15 ounces) solid-pack pumpkin

2 teaspoons pumpkin pie spice

2 cups whipped topping

1/4 cup butterscotch-caramel ice cream topping

1/2 cup chopped pecans, toasted

1. Preheat oven to 350°. In a small bowl, mix the crushed cookies and chopped pecans; stir in butter. Press onto bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake 10-12 minutes or until lightly browned. Cool on a wire rack.

2. In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is dissolved.

3. In a large saucepan, whisk brown sugar, cream and egg yolks until blended. Cook over low heat until a thermometer reads at least 160°, stirring constantly. (Do not allow to boil.) Remove from heat; stir in pumpkin, pie spice and gelatin mixture. Cool completely.

4. Fold in whipped topping. Pour into crust; refrigerate until set. Drizzle with ice cream topping; sprinkle with pecans.

NOTE To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

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Buttermilk Pecan Pie

Whenever we visited my grandmother, she would make this “golden oldie.” Grandma grew her own pecans, and we never tired of cracking them and picking out the meat when we knew we’d be treated to her special pie!

—MILDRED SHERRER FORT WORTH, TX



PREP: 15 MIN. ✵ BAKE: 55 MIN. ✵ MAKES: 8 SERVINGS


1/2 cup butter, softened

2 cups sugar

5 large eggs

2 tablespoons all-purpose flour

2 tablespoons lemon juice

1 teaspoon vanilla extract

1 cup buttermilk

1 cup chopped pecans

1 unbaked pastry shell (10 inches)

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans. Pour into the pie shell. Bake at 325° for 55 minutes or until set. Cool on a wire rack. Store in the refrigerator.

Fruits of the Forest Pie

Five kinds of nuts are squirreled away in this deliciously sweet pie. You’ll find that there’s crunch in every bite!

—MARY LOU TIMPSON COLORADO CITY, AZ



PREP: 30 MIN. ✵ BAKE: 45 MIN. + COOLING ✵ MAKES: 8 SERVINGS


Pastry for single-crust pie (9 inches)

1/3 cup coarsely chopped macadamia nuts

1/3 cup chopped hazelnuts

1/2 cup salted cashew halves

1/2 cup pecan halves

1/3 cup slivered almonds

4 large eggs

1 cup light corn syrup

1/2 cup sugar

1/4 cup packed brown sugar

2 tablespoons butter, melted

1 teaspoon vanilla extract

1/4 teaspoon salt

1. Line a 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond edge of plate and flute the edges. Sprinkle macadamia nuts and hazelnuts into pastry shell. Arrange cashews, pecans and almonds over the chopped nuts.

2. In a small bowl, beat the eggs, corn syrup, sugars, butter, vanilla and salt until well blended. Pour over nuts.

3. Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. (Cover edges with foil during the last 10 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Store in the refrigerator.

“It was great! Made it twice! It was delicious!”

—DILLBERT FROM TASTEOFHOME.COM

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Gingery Pumpkin Pie

My birthday is in late November, so my mom often morphed the Thanksgiving pumpkin pie into my birthday “cake” and had all the family sing for me. This is an update on her recipe, adding lots more of our mutual favorite ingredient: ginger. The pie’s best after it’s nice and chilled. Birthday candles optional.

—EMILY TYRA MILWAUKEE, WI



PREP: 30 MIN. + CHILLING ✵ BAKE: 50 MIN. ✵ MAKES: 8 SERVINGS (1 1/2 CUPS WHIPPED CREAM)


1 1/4 cups all-purpose flour

1 tablespoon minced fresh gingerroot

1/4 teaspoon ground allspice

1/4 teaspoon salt

1/2 cup butter, cubed

3 to 5 tablespoons ice water

FILLING

2 large eggs

1 large egg yolk

1 can (15 ounces) solid-pack pumpkin

1 1/4 cups heavy whipping cream

2/3 cup packed brown sugar

1 teaspoon ground cinnamon

1 teaspoon minced fresh gingerroot

1 teaspoon molasses

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/8 teaspoon ground cardamom

1/8 teaspoon ground cloves

WHIPPED CREAM

3/4 cup heavy whipping cream

1 tablespoon maple syrup

1/4 teaspoon ground cinnamon

1. In a small bowl, mix flour, ginger, allspice and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate for 1 hour or overnight.

2. Preheat the oven to 375°. On a lightly floured surface, roll the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. In a large bowl, whisk filling ingredients until blended; pour into crust.

3. Bake on a lower oven rack for 50-60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack; serve or refrigerate within 2 hours.

4. For whipped cream, in a small bowl, beat cream until it begins to thicken. Add maple syrup and cinnamon; beat until soft peaks form. Serve with pie.

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