Pie # 27: White Russian Pie

 If you love to drink White Russians (or as some people say "Caucasians") you will love this pie. I knew the moment I stuck my finger into the filling for a taste before completing this project that this recipe was a keeper. Try it for yourself and I promise you will love the results! I found this recipe in my new, favorite pie recipe book: Pie by Ken Haedrich. Thanks, Ken for the awesome recipe!

White Russian Pie
(Printable Version)

Crust:
Graham Cracker Crust

Filling:
2/3 cup granulated sugar
5 large egg yolks
2 tablespoons bourbon
1/2 cup cold, strong coffee (or whatever is sitting in your coffee pot from this morning)
1 envelope unflavored gelatin
1 1/2 cups cold heavy or whipping cream
2 tablespoons Kahlua or other coffee liqueur (perhaps you have some CarolAnn's sitting around? *Cough* Valerie. *Cough*)
1 teaspoon vanilla
1/3 cup powdered sugar

Prepare crust, bake and cool completely. Chill in fridge.

Combine granulated sugar and eggs yolks in the top of a double-boiler over barely-simmering water. Heat mixture, stirring non-stop until thick enough to coat the back of a spoon. (7-8 minutes) Remove from heat and whisk in bourbon. Remove from double-boiler and set custard aside to cool.

My version of a double-boiler

When it custard has cooled (or if you're impatient and you threw it in the freezer to speed up the process like I did) sprinkle the gelatin over the coffee and let soften for 5 minutes. Transfer to small saucepan and stir over heat until gelatin dissolves completely. (1-2 minutes) Remove from heat and gradually stir into custard. Scrape this mixture into a large bowl and place in fridge, stirring every couple minutes.

 

Beat cream in medium size bowl until soft peaks form. Add Kahlua and vanilla, beat briefly. Add powdered sugar and beat again.

As soon as the custard in the fridge shows signs of thickening, remove from fridge and whisk in 1/2 cup of cream mixture until smooth. Add the remaining cream in two parts by folding the mixtures together until evenly combined. Smooth into pie shell and refrigerate for at least 4 hours or overnight.

Share your new pie with friends and they will all think you are the bomb.

Pie # 26: Sugar Cream Pie

WOW. This was my first experience with Sugar Cream Pie and it certainly won't be the last. I made this recipe for dessert tonight and couldn't be more thrilled with the outcome. Sugar Cream Pie is so good. It's rich, creamy, and not over-the-top sugary. If you're like me and never tried this pie, I highly recommend you add this to your "Make Tomorrow" list. Thanks, Kirsten for sharing an awesome recipe!

Sugar Cream Pie
(Printable version)

Crust::
1 9-inch pie crust (unbaked)
I used the all-shortening recipe

Filling:
1 1/2 cups sugar
1/4 cups flour
3 tablespoons cornstarch
1/2 teaspoon salt
1 pint whipping cream
1 teaspoon vanilla
2 tablespoons butter
cinnamon or nutmeg




Combine sugar, flour, cornstarch, salt and whipping cream. Stir over medium heat until mixture becomes slightly thickened.

Remove from heat. Stir in vanilla. Pour into unbaked pie shell.

Dot with butter and sprinkle with cinnamon and/or nutmeg. (I only used cinnamon because I'm not a huge fan of nutmeg.) Bake at 375 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 20-30 more minutes or until golden on top. Cool completely and then chill in refrigerator for a few hours before serving.

Not my prettiest pie but definitely full of flavor!

De. Light. Ful.

Pie # 25: Apple Raspberry Pie

Yikes - where have I been for the past few months? New York (twice) Austin, TX and Las Vegas. Life and work keep getting in the way of my pie-baking as well as my pie-blogging. Thank goodness Pi Day rolled around to remind me to get started again. Today's recipe was a random decision. I stole found two cups of frozen raspberries at my mom's house and tossed them into my Classic Apple Pie recipe for a new twist. Needless to say, it was successful.

Apple Raspberry Pie
(Printable version)

Crust:
All-Shortening Crust

Ingredients:
1/3 cup sugar (I used slightly more)
1/4 cup flour
1/2 tea nutmeg
1/2 tea cinnamon
pinch of salt
4 cups peeled/sliced apples
2 cups raspberries (frozen or fresh)
2 tablespoons butter 




Combine apples and raspberries with sugar, flour, nutmeg, cinnamon, and salt.
Pour into bottom crust. Dot with butter before placing top crust over filling. Seal edges.
Brush with melted butter and sprinkle with raw sugar. Bake at 400 degrees for 15 minutes; reduce heat to 350 and bake for 45-60 minutes. Serve with vanilla ice cream.