Pie # 41: Cherry Custard Pie

I made this pie for a neighbor as a graduation gift. Jeremy has been requesting a pie since August 2011 and I finally gave in. (Make sure you share with your mom, Jeremy!) He'll have to let me know how it tasted, though, because I wasn't able to sample.

Cherry Custard Pie
Recipe from Ken Haedrich's Pie
(Printable version)

Crust:
All-shortening Crust Recipe

Filling:
2 large eggs
1 egg yolk
2/3 cup sugar
1 cup half-and-half
1/2 cup whipping cream
1/2 teaspoon vanilla extract
1 1/2 tablespoons triple sec
pinch of salt
1 1/2 cups fresh cherries (I used frozen)


Prebake your crust and allow to cool completely.

Combine eggs, yolk, and sugar in large bowl. Blend with electric mixer on medium speed. Add half-and-half, whipping cream, vanilla, triple sec and salt; blend briefly. Slowly pour mixture into pie shell.

One at a time, drop the cherries into the filling. Bake at 350 degrees until filling is set (around 45 minutes).

Let cool completely and chill overnight in refrigerator.

Pie # 40: Butterfinger Pie

Mini pies are pretty adorable. They also make sharing much easier. Since Butterfingers are (by far) my favorite candy bar, I assumed (correctly) that this recipe would be a success. Extra bonus: it's really easy. Any 8-year-old could make it.

Butterfinger Pie
Shout out to Ken Haedrich for yet another recipe!
(Printable version)

Crust:
6 mini store-bought graham cracker pie crusts

Filling:
8-oz package of cream cheese (softened)
1 cup powdered sugar
2 tablespoons brown sugar
1/2 cup smooth peanut butter
1/2 teaspoon vanilla
2/3 cup whipping cream
One 2.1 ounce Butter Finger candy bar (chopped)


Pre-bake crusts according to directions on package.

In a large bowl, beat cream cheese until smooth and creamy. Add both sugars and beat until smooth. Add peanut butter and vanilla; beat again until smooth. Place bowl in fridge.

In a different bowl, beat the cream on high until stiff. Fold into peanut butter mixture.

Sprinkle some of the candy bar into the bottom of the pie crusts. Spoon filling on top and sprinkle with remaining candy bar crumbs.

Chill in fridge for 1-2 hours before eating. Yummmmm.

Pie # 39: Butterscotch Banana Cream Pie

I have never had a banana cream pie because my mother has a strong dislike for bananas in general. When I bit into this smooth cream pie, however, the light flavor instantly became one of my favorites. Everyone who missed out on taste-testing this masterpiece is really going to regret it… This is a pie that can be made year-round because grocery stores always have a full stock of bananas.

Butterscotch Banana Cream Pie

Adapted from PIE by Ken Haedrich

(Printable version)

Crust

Vanilla Wafer Crust

Filling

¾ cup dark brown sugar

¼ cup corn starch

Big pinch of salt

2 ¾ cups light cream or whole milk (I used whole milk)

3 large egg yolks

2 tablespoons unsalted butter, cut into small pieces

1 teaspoon vanilla extract

Garnish

3 large ripe bananas

Fresh whipping cream (I’ve gotten pretty tired of making this; Cool Whip is now my whipping cream of choice)

Prepare crust and set aside to cool completely.

Combine brown sugar, corn starch and salt in saucepan. Add cream/milk and egg yolks; whisk well for medium heat until mixture starts to thicken. Once mixture is thick, turn heat down slightly and continue to cook for 1 minute (whisking nonstop). Remove from heat and whisk in butter, one chunk at a time. Finally, whisk in vanilla extract.

Immediately pour filling into pie shell. Press a piece of plastic wrap directly onto the filling with no air pockets so a skin won’t form. Place in fridge to chill for several hours or overnight.

When ready to serve, slice up 3 bananas and arrange over pie filling. Spread whipped cream over the top and enjoy.

Vanilla Wafer Crust

Why have I not thought of this before?? Honestly, this crust is hands-down the best crumb-crust recipe I've run across. Make it tonight with your favorite cream pie filling and you don't regret it. (Although your thighs might.)

Vanilla Wafer Crust

Adapted from Ken Haedrich's PIE

(Printable Version)

1 ¾ cups finely ground vanilla wafers (start with about 4 cups crumbled crackers)

2 tablespoons flour

2 tablespoons light brown sugar

½ teaspoon ground cinnamon

Big pinch of salt

6 tablespoons melted butter

Crunch up crackers to make fine crumbs. Mix with dry ingredients.

Add melted butter and mix with fork until everything sticks together.

Epic fail: I only took two pictures of this process.

Press into 9-inch pie plate and bake at 350⁰ for 7 minutes.

Allow to cool completely before building your pie.