I love making pies, but what I used to do all the time is buy my pie crust — that was until I found out how incredibly easy it is to make your own pie crust from scratch. I have a recipe for a Double Crust Pie Pastry which comes in handy if you are making covered pies like my yummy Apple Pie, Blackberry Pie, or Peach Pie.
- 2 cups of all purpose flour
- ¾ teaspoon of salt
- ⅔ cup of shortening
- 6 tablespoons of water
- Combine flour and salt.
- Cut in shortening until crumbly.
- Add water, mixing dough with hands until a ball forms.
- Divide the dough in half, wrap, and refrigerate for an hour.
- Take dough, sprinkle flour on a surface and roll out to fit the pie plate.
You can also use this pie crust recipe for single pie crusts like my Chocolate Pie, Chocolate Chip Cookie Pie, Chess Pie, and Pecan Pie. You just take half the dough and freeze it for the next time you need a pie crust.
I will tell you that when you make this — do not sub out the shortening for butter. I tried that once because I did not have any shortening on hand. The problem came when it was time to eat it. The crust was hard as a rock, so just use the shortening!
What favorite pie could you make tonight and try out this recipe?
I made a new pie this year for Christmas and was totally excited that it actually came out extremely delicious! Stephen was craving a Coconut Cream pie and even though I had never made one before, I was pretty sure that it would come out looking good, and hopefully tasting just as good.
Ginger on Gilligan’s Island would be super proud of me!
- 1 baked 9-inch pastry shell
- 2¼ cups whole milk
- ¾ cup sugar, plus ¼ cup for the egg whites
- 3 eggs, separated
- ¼ cup cornstarch
- 1 teaspoon vanilla
- 1¾ cups toasted coconut (saving a little of it for the top of the pie)
- 1 tablespoon butter
- Preheat the oven to 400 degrees F.
- In a saucepan, whisk the 2 cups of the milk and ¾ cup sugar together.
- Place the pan over medium heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks.
- Whisk the egg mixture into the hot milk mixture. In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry.
- Whisk the slurry into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer.
- Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the vanilla, coconut, and butter. Mix well.
- Pour the filling into the prepared pan and cool the pie completely.
- Using an electric mixer with a whip attachment, whip the egg white to soft peaks. Add the remaining sugar and whip the egg white to stiff peaks.
- Spread the egg whites over the top of the pie.
- Sprinkle a little of the toasted coconut on top of the pie.
- Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown.
Have you ever made a coconut Cream Pie?
There is a pie that I make that has two names: 1) Chocolate Chip Cookie Pie — because that is what it is, and then many in my town call it a 2) Kentucky Derby Pie I won’t bet on Kentucky derby but I will make a pie that is totally Kentucky Derby! Both are the same thing and it took me forever to figure that out!
This pie is absolutely delicious and chocolatey — and really tastes just like a big old chocolate chip cookie.
- 1 pie crust
- ¾ cup butter
- ½ cup of all purpose flour
- 2 large eggs
- ½ cup of brown sugar
- ½ cup of sugar
- 1 cup of semi sweet chocolate chips
- Preheat the oven to 325 degrees.
- Prepare the pie crust according to package directions.
- Melt the butter.
- Beat the 2 eggs until foamy
- Blend together all ingredients.
- Pour mixture into a pie crust.
- Bake at 325 degrees for one hour.
This recipe is one of my go to bake sale items. It never fails when I make this pie, that it always sells for at least $50 — it’s just that good
While fixing this yummy dessert, I got to try out my cute little OXO Mini beaker measuring set. They are SO freaking cute and they make measuring so much easier than using spoons.
Small measurements don’t need to be a big mess. The OXO Good Grips 4 Piece Mini Measuring Beaker Set features Beakers designed specifically for measuring and pouring smaller amounts of ingredients such as food coloring, extracts, lemon juice and more. The Beakers stand on their own, with fill lines below the very top, making it easy to set out ingredients before you start cooking or baking. The funnel shape and spout on the top of the Beakers make filling and pouring simple. When you’re done, all four sizes are dishwasher safe and nest for compact storage. Set includes 2 oz, 1 oz, 1 T and 1 tsp beakers with colorful, easy-to-read measurement markings.
Cookies for Kids Cancer
Today, 25% of children diagnosed with cancer will not survive. There is a direct correlation between increasing research dollars and decreasing mortality rates. Progress has been made, but we are not there yet.
This year, OXO will donate up to $100,000 to support research for new and improved therapies. You can help. Bake a difference and join OXO in the movement to find a cure for pediatric cancer.
Last year, the OXO “Good Cookie” Spatula helped raise over $250,000 for pediatric cancer research as part of OXO’s partnership with Cookies for Kids’ Cancer, a 501(c)(3) nonprofit dedicated to raising funds for pediatric cancer research. The program surpassed all expectations with the “Good Cookie” Spatula being the most popular item – ever – on the OXO website. The program is back again in 2012, but the Spatula is now available in orange, the favorite color of the little boy who inspired it all. 50% of the proceeds of each cookie spatula will go to pediatric cancer research. Not only is this Spatula a great cooking tool, but it’s a constant reminder to “Be a Good Cookie.”
Find OXO here:
- Twitter: @OXO
- Instagram: @OXOGoodGrips
- Facebook: www.facebook.com/OXO
- Pinterest: www.pinterest.com/OXO
I received a set of beakers and the Good Cookie Spatula to facilitate this review. All opinions listed are my own.
Over the week with all the Thanksgiving festivities going on, I decided to make an old Southern favorite that I haven’t made in a while — Chess Pie! I’ve made a Chocolate Chess Pie before and shared it on here, but never shared with you my delicious Chess Pie recipe.
- 1 (9 inch) unbaked pie crust
- 6 tablespoons butter, softened
- 2 cups white sugar
- 1 (5 ounce) can evaporated milk
- 4 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons cornmeal
- Preheat oven to 350 degrees F.
- In a large bowl, cream together the butter and sugar until light and fluffy. Blend in milk until mixture is smooth. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Mix in cornmeal, then pour mixture into pastry shell.
- Bake in preheated oven for 1 hour, until set in center.
I have several more recipes to share with you that I created over the Thanksgiving weekend. I was quite excited that everything turned out so fabulous. It makes me realize that yes I can cook!I always doubt whether or not I can cook, even though I know that this is a God given gift and love that he has given me.
Here’s a tidbit for ya
If you love to cook, don’t be afraid to share your love with others. They enjoy your yummy treats, just as much as you enjoy making them! This is a great way to spread the love during the holidays and make gift baskets for those around you. Not only do you put lots of time and thought into the gift, but homemade says to someone “You are important to me.”
So what have you been making lately? Are you scared to try something new? Get in the kitchen and get to cooking!
I have been baking like a mad woman today — 3 pies (one of which I am sharing with you today — Chocolate Pecan Pie), sweet potatoes, one of my two turkeys, eggs for all kinds of things, cornbread for dressing — and the list just keeps going! AHHH!
My sanity will return sometime this weekend!
In the meantime, I wanted to share this yummy recipe I made today. It is HEAVENLY!
- 1 (9-inch) unbaked pie shell
- 2 cups pecan halves
- 3 large eggs, beaten
- 3 tablespoons butter, melted
- ½ cup dark corn syrup
- 1 cup sugar
- 3 ounces semisweet chocolate, chopped
- Preheat the oven to 375 degrees F.
- Cover bottom of pie crust with pecans.
- In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.
- Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack.
I have a couple of more recipes to share with you over the weekend — Chess Pie, Chocolate Peanut Butter Pie, Southern Cornbread Dressing, and jellied cranberry sauce. Then next week, I will share some leftover recipes with you that I created with our TONS of turkey that I happen to be cooking.
Have a Happy Tanksgiving (as Madea says!)
I am treating my family to a real meal tonight. I am quite sure that they will be pleased I’m even including a dessert. It is one of my favorites, and one that brings some happy memories to me when I was growing up — Old Fashioned Chocolate Cream Pie.
Every time my mom made this growing up, I stood in front of her just waiting for the pot to come off the stove. I knew as soon as her pie was filled, I would get what was left with a spoon. There is NOTHING in this world like warm yummy chocolate
I’ve now taken over the tradition and make this for my family all the time. My daughter and son love to get the pot and of course, where my mom bought a store bought crust, I make mine from scratch.
- 1 (9 inch) pie crust, baked and cooled (you can find my favorite crust recipe here)
- 2½ cups milk
- 2 egg yolks (save the whites for the meringue)
- ½ cup all-purpose flour
- 1¼ cups sugar
- 2 tbsp cocoa powder
- 1 tsp vanilla
- 2 tbsp butter
- Whisk all ingredients together, except butter, in saucepan over medium heat, whisking constantly until thickened.
- Add butter and pour into baked pie shell. Set aside.
- Take egg whites and beat on high speed until stiff peaks begin to form. Sweeten with a teaspoon of sugar and finish beating until whites are stiff.
- Top pie with meringue and bake in a 300 degree oven until meringue is browned on top.
If you are looking for a summertime dessert that takes about 3 minutes to whip up, then this is the dessert for you! I made this for our last church function and it happened to be a hit. It tastes like a delicious tall glass of lemonade!
- 1 graham cracker pie crust
- 4 cups of vanilla ice cream
- 1 can of lemonade frozen concentrate
- 1 lemon for garnish
- Put 4 cups of ice cream and the can of frozen lemonade concentrate in a mixing bowl and mix together.
- Pour into a graham cracker pie shell.
- Cover and place in the freezer for 4 hours or until firm.
- Right before serving, garnish with lemon slices and curls of the lemon rind.
These little guys are SO good, but so bad because before you know it, you will have eaten at least 7 or 8! This is another one of my desserts that I switched around to make it more suitable for the occasion–in this case, appetizers for New Year’s Eve.
To make these little tartlets, you will need to use a mini muffin pan. If you want to make them into personal pie size, use a regular muffin tin.
There is three parts to this recipe: the crust, the pie, and the whipped topping.
First up is the pie crust!
- 2 1/2 cups all-purpose flour
- 1 cup shortening
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup cold water
- 1 tablespoon distilled white vinegar
- In a large bowl, combine flour and salt. Cut in shortening until it resembles coarse crumbs.
- Mix egg, water and vinegar together. Pour into flour all at once and blend with a fork until dough forms a ball.
- Wrap with plastic and chill in refrigerator.
- When ready to use, flour a surface and roll a portion of the dough out. Cut rounds using a biscuit cutter or a cup. Form them into the muffin tin. Prick sides of each tin with a fork to keep from bubbling.
- Preheat oven to 350 degrees and bake for about 15-20 minutes.
Next Up is the Chocolate Pie Part!
- 1 (9 inch) pie crust, baked
- 3 egg yolks, beaten
- 1 1/2 cups white sugar
- 3 tablespoons cornstarch
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 3 cups milk
- 1 tablespoon butter
- 1 1/2 teaspoons vanilla extract
- In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
- Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shells. Chill before serving. Garnish with whipped topping.
- 1 cup of heavy whipping cream
- 1-2 tablespoons of sugar (more if you want it sweeter)
- Place cream and sugar in a mixing bowl and mix on high until cream begins to form. Use as topping on a dessert.
Hope you enjoy this dessert/appetizer!
My husband loves pecan pie. As I told you before, when he loves something, I do my very best to fix it for him. I am not a fan of pecans. However, this pie turned out to be so. darn. good.
Hope you enjoy!
3 eggs, beaten
1 cup dark corn syrup
1 cup white sugar
1/4 cup melted butter
1 teaspoon vanilla extract
1 cup pecan halves
Beat together the eggs, corn syrup, sugar, butter and vanilla.
Arrange pecans in bottom of pie crust and pour mixture over.
Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.
The next time you have an urge for chocolate pie, try your hand at making a Chocolate Chess Pie. It may be just a southern gal thing, but this pie is SO scrumptious!
- 1 1/2 cups white sugar
- 3 tablespoons unsweetened cocoa powder
- 2 eggs
- 1 (5 ounce) can evaporated milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- Mix sugar and cocoa together. Beat the eggs then add to the cocoa mixture. Beat in the milk, butter and vanilla.
- Pour mixture into 9 inch unbaked pie shell and bake at 350 degrees F for 45 minutes or until set. Let cool before slicing.