Sunday, December 25, 2011

Pie # 21: Sweet Potato Pie (with cinnamon roll crust)

I have never eaten sweet potato pie. We'll find out tomorrow if I like it :) From what I understand, sweet potato pie tastes very similar to pumpkin pie. This recipe came with the Cinnamon Roll Crust recipe that was pinned on Pinterest - I can't wait to sample it after dinner!

Sweet Potato Pie
(Printable version)

Cinnamon Roll Crust

1 1/2 cups cooked, mashed and cooled sweet potatoes
1 cup brown sugar
1/2 cup heavy cream
1/2 cup half & half
3 eggs
1 teaspoon vanilla
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
large marshmallows (cut in half for topping)

Prepare crust and brush with 1 egg white whisked with 1 teaspoon water. Set aside.


Peel, cut, boil, and mash sweet potatoes. Mix with brown sugar, heavy cream, half & half, eggs, vanilla, cinnamon, cloves and salt. Beat until smooth.


Slowly pour filling into pie crust.

Bake at 400 degrees for 40 minutes or until filling is puffed up and inserted toothpick comes out clean.

Remove from oven. Turn on broiler and place halved marshmallows on top of pie. Place pie under broiler until marshmallows are toasted (about 1 minute). Cool and serve.

Saturday, December 24, 2011

Cinnamon Roll Pie Crust

I found this recipe on Pinterest (I'm officially obsessed with that website) and couldn't wait to try it out! I went ahead and made the complete recipe for Sweet Potato Pie; don't worry - I'll post that in a day or two. Consider this your sneak peek.

Cinnamon Roll Crust
(Printable version)

1/2 recipe of All-Shortening Crust
Melted butter (2 tablespoons is fine)
Ground cinnamon

Make pie dough as explained in this recipe. Or, go ahead and buy pre-made pie dough - everyone will still think it's homemade, I promise!

Roll out dough on well-floured surface. Brush with melted butter and sprinkle with cinnamon.

Tightly, roll up dough as if you're rolling a cinnamon roll. Cut into 1/2 slices.

Press sliced dough into 9-inch pie plate, make sure there are no cracks or holes in the crust - you don't want any spaces between the rolls.

This is not a crust that you need to prebake. However, since it is multiple sections pressed together, make sure you brush the crust with 1 egg white and 1 tablespoon water (beaten together) before pouring the filling into the crust.

I can imagine that this crust would be great for all sorts of pies: Pumpkin Pie, Apple Pie, and of course, Sweet Potato Pie.

Friday, December 16, 2011

Pie # 20: Candy Bar Pie

Are you ready for one of the easiest pie recipes? I hope so. I don't know a lot of people who dislike chocolate, candy, or peanut butter. This pie is a simple way to impress your friends and neighbors without spending hours in the kitchen. I found this in Baking Classics. Unfortunately, I couldn't find my camera during the baking process so you'll have to make due with the two pictures I took with my phone. Enjoy! (Printable version)

Graham Cracker Crust (duh)

5 Snickers candy bars cut into 1/2 pieces
12 oz cream cheese softened
1/2 cup sugar
2 eggs
1/3 cup sour cream
1/3 cup peanut butter
2/3 cup semisweet chocolate chips
2 tablespoons whipping cream

Place candy bar chunks in pie shell. Set aside.

Beat cream cheese and sugar until smooth. Add eggs, sour cream, and peanut butter. Pour over candy bars into the pie shell. Bake at 325 for 35-40 minutes or until set.

Cool pie completely. Melt chocolate chips with whipping cream in a saucepan. Spread over pie; chill in refrigerator overnight. Yum.

Wednesday, December 14, 2011

Pie # 19: Crumble Apple Pie

I made this recipe up. I mean, I'm sure it exists in real life, but I was too lazy to look anything up. I used the pie filling from my traditional apple pie recipe and mixed up some goodies for the crumble top. Here is how it went: (Printable Version)

All shortening crust (half recipe)

Same as Apple Pie

Crumb Topping:
Brown sugar
(And no, I did not measure, but if I had to guess: 1/4-1/3 cup everything and 1 teaspoon cinnamon.)

Mix ingredients for filling and pour into unbaked pie shell.

Mix together ingredients for crumble top and sprinkle over filling. Bake at 425 for 15 minutes, reduce heat to 350 and bake for another 45-60 minutes.

Voila! Crumple Apple Pie!

Sunday, December 11, 2011

Pie # 18: Pecan Pie

It's December and that means it's time for me to try out traditional holiday pies! I've only eaten Pecan Pie once in my life time and the only thing I remember about this is that it was very, very long ago. I probably still wore glasses (Anyone who knows me, realizes that was eons ago). Anyway, I made a traditional pecan pie yesterday for a "Grown-Up Holiday Party." Since my friends and I are nearing 40 (only 15 more years!) we gathered to celebrate Christmas before our families takes priority for the rest of the month. Here is one of the pies I brought with me:

Traditional Pecan Pie from The Lost Art of Pie Making
(Printable Version)

All-Shortening Crust (half recipe)

3 eggs
1 cup corn syrup
1 cup sugar
2 Tbsp melted butter
1 tsp vanilla
pinch of salt
1 cup pecans (I added another handful)

Beat 3 eggs. Stir in corn syrup, sugar, melted butter, vanilla and salt.

Corn syrup grosses me out.

Stir in pecans.

Pour into unbaked pie shell.

Bake at 350 degrees for 50-60 minutes.

This is where I struggled: How do you know when your pecan pie is done? When I pulled mine out of the oven, it still moved a lot - as in, it hadn't set at all. I finally googled "How do I know when my pecan pie is done?" and learned that the pie sets up as it cools. At least, it's supposed to.

Mine did not set up. I have no idea why, so any suggestions would be great! The syrupy pie made a great sauce for the apple pie I also made. If your pecan pie fails as well - just remember to use it as a topper.

Wednesday, November 30, 2011

Pie # 17: Roommate Pie (Grandma Ople's Apple Pie)

I received this recipe from my roommate and best friend who has been raving about it for years. Since my goal was to gain 10 pounds make awesome desserts for Thanksgiving, I whipped up this pie last weekend. It's an easy recipe with phenomenal results. If you like apple pie, you need to make this tomorrow (or tonight if you're up for it). Keep in mind: this isn't a "basic" apple pie; the recipe is different than any other I've ever seen. (Printable Version)

All-Shortening Crust

Filling: (from All
8 Granny Smith Apples (I used 9)
1/2 cup butter
3 tablespoons flour
1/2 cup sugar
1/2 cup brown sugar
1/4 cup water

Melt butter in saucepan. Stir in butter to form paste Add white sugar, brown sugar and water; bring to boil. Reduce temperature and simmer for 5 minutes.

Fill bottom pie crust with sliced apples. Cover with lattice top.

Slowly, pour the sugar and butter mixture over the lattice top. Bake for 15 minutes at 425 degrees; reduce heat to 350 and bake for 35-45 minutes.

...And at this point I would normally post pictures of the finished product but they are on my mom's camera (maybe you could email those to me, Mom?) so you're out of luck.

Monday, November 28, 2011

Pie # 16: Pumpkin Pie Toffee Cheesecake

I hope everyone had a wonderful Thanksgiving! If yours was anything like mine, it was spent with family and great food. Anyone who actually knows me, probably knows it's difficult for me to gain weight; trust me when I say I put on a substantial amount of fat from all the desserts (specifically pie!) I ate during the holiday. You'll believe me once I post the next two pies. (Two pies this week since I didn't blog over Thanksgiving!)

First, this isn't "technically" a pie. It's a cheesecake. However, the word "pie" is in the title so I think it counts! This recipe is so easy and wonderful. You need to make it immediately - I promise it will impress you! I found it on Our Best Bites, so you know it's great. (Printable Version)

Two cups graham cracker crumbs
1/2 cup butter (melted)
*Spray 9-inch springform pan with cooking spray. Combine crumbs and melted butter in pan and press evenly. Bake at 300 degrees for 15 minutes.

2 8 oz packages cream cheese (go all-out and buy the original - none of that fat-free stuff)
1/2 cup sugar
1 tea vanilla
5 eggs
1 bag toffee bits
1 15 oz can pumpkin (We all know I'm never making homemade again)
3/4 cup whipping cream
2/3 cup sugar
1/2 tea ground cinnamon
1/4 tea pumpkin pie seasoning
1/8 tea salt

In large bowl, beat together cream cheese, 1/2 sugar and vanilla until smooth. Keep beating and add 2 eggs. stir in toffee bits and pour over baked crust. Use a spatula to spread evenly.

Mix together pumpkin, whipping cream, remaining eggs (3), 2/3 cup sugar, spices, and salt.

Very, very carefully, pour this over your yummy cream cheese concoction.

Bake at 300 degrees for 2 hours or until edges are firm but center is still jiggly when you shake the pan. Turn oven off and open door so that the cheesecake/pie cools slowly. Remove from oven after 30 minutes.

Let stand on the counter until completely cool and chill in the refrigerator for 6 hours (preferably overnight).

Top with whipped cream and leftover toffee bits. Take a bite into the best cheesecake/pie you'll ever eat.