PIE
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1 teaspoon Pumpkin Pie Spice
Directions:-
Preheat the oven to 425 degrees.
Roll out the pie crust dough and transfer into a pie plate.
Prepare the filling by combining all ingredients in a food processor or blender and blend until creamy.
Spoon filling into prepared pie crust and spread evenly.
Bake for 15 minutes, after which bring the heat of the oven down to 350 degrees and continue baking for 35-40 minutes.
Let the pie cool at room temperature before popping into the fridge to chill for another 4 hours before serving.
Nutrition Information per Serving: Total calories 290g, protein 2.7g, total fat 11g, total carbohydrates 48g, cholesterol 0mg, sodium 176mg
Pumpkin Mascarpone Pie
A gorgeous and delectable traditional pumpkin pie with an artsy twist! Create your own pattern on the topping for a pie that is worthy of a spot at an art gallery, a sure-fire way to impress your guests!
Serves 8
1 hour 15 minutes
Ingredients:-
1 Pie Crust
1 cup Mascarpone Cheese, softened
1 cup Pumpkin Puree
1 can (15oz) Evaporated Milk
½ cup Brown Sugar
2 Eggs, lightly beaten
1 Egg Yolk, lightly beaten
2 tablespoons Honey
1 teaspoon ground Cinnamon
½ teaspoon Vanilla
¼ teaspoon ground Nutmeg
Directions:-
Preheat the oven to 375 degrees.
Roll out pie crust dough and transfer to a pie plate.
Set up an electric mixer and whip mascarpone cheese together egg yolk, vanilla and honey. Set mixture aside.
Mix together pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon and nutmeg in a separate mixing bowl.
Pour pumpkin mixture into prepared pie crust.
Next, spread mascarpone mixture on top of the pumpkin filling. Swirl the mascarpone through the pumpkin filling to create patterns.
Pop pie into the oven to bake for 50 minutes.
Let pie cool at room temperature for 1 hour before chilling in the fridge for 2 hours before serving.
Nutrition Information per Serving: Total calories 210g, protein 9g, total fat 9.8g, total carbohydrates 22g, cholesterol 98mg, sodium 103mg
SLAB PIE RECIPES
Banana Cream Slab Pie
A simple and absolutely creamy and delicious banana cream slab pie is perfect for serving up to party guests.
Serves 12
2 hours
Ingredients:-
3 Pie Crusts
3 cups Milk
2 Eggs
¾ cup Sugar
¼ cup Cornstarch
3 Bananas, cut into slices
3 tablespoons Butter, softened
1 teaspoon Vanilla
½ teaspoon Salt
For the Topping:
1½ cups Heavy Whipping Cream
¼ cup Sugar
1 teaspoon Vanilla
Directions:-
Pre-heat the oven to 400 degrees.
Roll out pie crust dough and fit into a half-sheet pan, trimming off any excess, leaving ½-inch hanging off the sides before folding the excess inward and tucking into the side of the pan. Poke holes into the bottom of the crust and freeze for 20 minutes.
To prepare the filling, first heat up 34 cup sugar, cornstarch and salt in a saucepan.
Whisk in milk, then eggs and let the mixture come to a boil, cooking for 10-12 minutes to thicken, whisking all the time with a whisk.
Pour mixture through a strainer into a large bowl and then add butter and vanilla.
Chill in the fridge for about 30-45 minutes.
Next, place the pie crust into the pre-heated oven to bake for 15-20 minutes. After baking, let the pie crust cool at room temperature for 20 minutes.
While the pie crust cools, set up an electric mixer and whip heavy cream to thicken. Pour in sugar and vanilla and whip until soft peaks form.
Layer sliced bananas on the bottom of cooled pie crust.
Pour filling over the bananas and spread topping over the filling.
Before serving, chill in fridge for at least an hour.
Nutrition Information per Serving: Total calories 456g, protein 6.5g, total fat 56g, total carbohydrates 50.8g, cholesterol 60mg, sodium 407mg
Caramel Apple Slab Pie
The heavenly combination of caramel and crisp apples come together in this gorgeous slab pie suitable for feeding a room full of hungry dessert lovers
Serves 12
2 hours
Ingredients:-
2 Pie Crusts
3½ pounds Granny Smith Apples, cut into thin slices
2/3 cup Sugar
½ cup All-Purpose Flour
1 teaspoon ground Cinnamon
For the Topping:
1 cup Brown Sugar
1 cup Rolled Oats
½ cup All-Purpose Flour
½ cup Butter
For the Caramel:
1 cup Brown Sugar
½ cup Half-and-Half
4 tablespoons Butter
1 tablespoon Vanilla
Pinch of Salt
Directions:-
Pre-heat the oven to 375 degrees.
Lightly grease a 15x10 inch pan with cooking spray.
Roll pie crust dough into a 19x13 inch rectangle. Transfer dough into the pre-greased baking pan, trimming to ½ inch over the sides of the pan. Fold the excess inward and flute.
Toss slices apples in sugar, 1/3 cup flour and cinnamon until well combined.
Spread the apples onto the pie crust evenly.
Next, prepare the topping by mixing together rolled oats, brown sugar and flour.
Using a fork, cut butter into dry ingredients until you get pea-sized crumbs.
Sprinkle over the top off the sliced apple layer in the pie crust.
Pop the pie into the oven and bake for 40-45 minutes, after which let the pie cool at room temperature for about 15 minutes.
In the meantime, prepare the caramel by first heating up all ingredients for the caramel in a medium saucepan over medium heat, stirring all the time.
Let mixture cook for about 5-7 minutes until thickened.
Drizzle caramel over the top of the apple slab pie.
Serve pie either warm or chilled.
Nutrition Information per Serving: Total calories 543g, protein 4.7g, total fat 23.8g, total carbohydrates 80.6g, cholesterol 34mg, sodium 269mg
Ham and Swiss Cheese Slab Pie
A gorgeous and absolutely tasty savory pie filled with ham, caramelized onions and Swiss cheese that comes together in less than an hour for a great brunch or light lunch.
Serves 9
45 minutes
Ingredients:-
2 sheets Puff Pastry
¾ cup Swiss cheese, grated
¼ pound Deli Ham, cut into thin slices
¼ cup Caramelized Onions, chopped
1 Egg, beaten
1 tablespoon Milk
1 tablespoon Dijon Mustard
1 tablespoon fresh Parsley, chopped
1 teaspoon fresh Thyme, chopped
¼ teaspoon Garlic Powder
Directions:-
Pre-heat the oven to 400 degrees and line a baking sheet with a piece of parchment, set aside.
Mix together eggs, milk, garlic powder and parsley in a mixing bowl until well combined. Set aside.
Trim puff pastry sheets into 10-inch squares and place one sheet onto the prepared baking sheet.
Spoon Dijon mustard over the sheet of puff pastry and spread evenly all the way to the edges.
Layer cheese over the mustard with a ½-inch border on all sides.
Place ham slices over the cheese layer, after which sprinkle chopped onions, thyme and any remaining cheese over the ham.
Measure out and reserve 1 tablespoon of beaten egg, brushing the remaining egg mixture over the cheese layer.<
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Gently place the other sheet of puff pastry over the top layer of filling and brush the sides with the reserved egg mixture. Fold the bottom edges up over the top sheet of pastry and crimp with a fork.
Brush the top sheet of puff pastry with remaining egg mixture.
Using a sharp knife, make 3 x 2-inch slits on the top crust.
Pop pie in the oven to bake for 25 minutes.
Before serving, let pie cool at room temperature for 10-15 minutes.
Nutrition Information per Serving: Total calories 66g, protein 5g, total fat 4g, total carbohydrates 1.7g, cholesterol 34mg, sodium 210mg
Meyer Lemon Meringue Slab Pie
Light and refreshing, this Meyer lemon meringue slab pie is perfect for summer!
Serves 10
45 minutes
Ingredients:-
2 Pie Crusts
½ cup Meyer Lemon Juice
6 Eggs, at room temperature and separated
2 cups + 3 tablespoons Sugar, divided
¼ cup + 1 teaspoon Cornstarch
½ cup Skimmed Milk, divided
4 tablespoons Butter, divided
3 tablespoons Flour
Zest of 2 Lemons
¼ teaspoon Sea Salt
Directions:-
Pre-heat the oven to 425 degrees.
Roll out the pie crusts dough and transfer onto a baking sheet, overlapping the crusts, and then rolling out the middle overlapping part in the baking sheet.
Pinch the edges of the pie crust.
Melt 1 tablespoon butter in the microwave and brush over the pie crust with a pastry brush.
Drizzle 2 tablespoons of sugar over the edges of the crust.
Bake the crust for 20 minutes until golden brown, and then reduce the heat of the oven to 250 degrees.
Set up an electric mixer and beat egg whites on medium speed until slightly fluffy. Gradually add ½ cup of sugar and continue whisking until stiff peaks form, set meringue aside.
Heat up 1½ cups sugar, cornstarch, flour, lemon juice and zest, milk and salt in a medium saucepan over medium heat.
Stir the mixture and let it come to a boil.
Whisk in the rest of the butter until it completely melts into the mixture.
Next, pour in ½ cup of lemon mixture to the egg yolks and beat until well combined. Return the egg mixture into the sugar mixture and let the mixture come to a boil, stirring all the time to thicken.
Pour filling into the baked pie crust and spoon meringue over, spreading evenly over the top.
Pop pie into the oven to bake for 11-13 minutes until the top of the meringue has turned a golden brown color.
Let pie cool at room temperature before chilling for at least 2 hours in the fridge before serving.
Nutrition Information per Serving: Total calories 448g, protein 6g, total fat 20g, total carbohydrates 62.9g, cholesterol 111mg, sodium 320mg
Pumpkin Slab Pie
A beautiful pie to look at, and delectable enough to tantalize your taste buds, this pumpkin slab pie is ready to serve a crowd with satisfying results.
Serves 24
1 hour 25 minutes
Ingredients:-
3 Pie Crusts
2 cans (15oz) Pumpkin Puree
1 cup Sugar
2 cups Crème Fraiche
4 Eggs
4 teaspoons Pumpkin Pie Spice
2 teaspoons Vanilla Extract
Directions:-
Pre-heat the oven to 350 degrees.
Stir together pumpkin puree, sugar, crème fraihe, eggs, pumpkin pie spice and vanilla extract in a large bowl.
Roll out pie crust dough into a 11x15-inch rectangle and transfer onto a 9x13-inch baking pan.
Trim any excess hanging off the sides of the pan, leaving a ½-inch piece, folding inwards and tucking in at the edges.
Spoon pie filling into crust and spread evenly with the back of a spatula.
Bake for 50-55 minutes until the custard has set and the crust is a lovely golden brown color.
Let the pie cool at room temperature for at least 30 minutes.
Nutrition Information per Serving: Total calories 209g, protein 3g, total fat 12g, total carbohydrates 22.5g, cholesterol 41mg, sodium 138mg
Key Lime Slab Pie
Whip up this delicious summery key lime slab pie for your next party! All your guests will love you for it.
Serves 12
1 hour 25 minutes
Ingredients:-
2 Graham Cracker Pie Crusts
2 cups Milk
1 cup Sugar
4 Egg Yolks
½ cup Key Lime Juice
6 tablespoons Cornstarch
1 tablespoon Lime Zest
¼ teaspoon Salt
For the Topping:
2 cups Heavy Whipping Cream
¼ cup Sugar
1 teaspoons Vanilla Extract
Directions:-
Pre-heat the oven to 350 degrees and lightly grease a 9x13-inch baking tray with cooking spray.
Press the graham cracker pie crust dough into the bottom of the greased baking tray.
Pop pie crust into the oven to bake for 10 minutes and let cool at room temperature while you prepare the filling.
Heat sugar, salt and cornstarch in a saucepan over medium heat.
Whisk in milk and let mixture come to a boil, stirring all the time, cook for about 1 minute.
Add the egg yolks into the hot mixture one at a time, whisking to thoroughly combine after each addition. Cook for 3 minutes until thickened.
Take the saucepan off the heat and stir in lime juice and zest.
Fill up a large bowl about 1/3 of the way up with ice cubes and water and place the saucepan into the ice bath to cool the mixture immediately.
The filling should be thick when you pour it into the pie crust.
Next, prepare the whipped cream: set up an electric mixer and whip cream until soft peaks form, at which time, slowly add in the sugar and vanilla extract until all the sugar has dissolved.
Spread the topping over the pie filling and sprinkle lime zest for garnish.
Pop into the fridge to chill for at least 1 hour before serving.
Nutrition Information per Serving: Total calories 363g, protein 4.7g, total fat 20g, total carbohydrates 42.8g, cholesterol 101mg, sodium 423mg
Peach Slab Pie
A fantastic way to use up fresh peaches when this gorgeous succulent fruit is in season! This delectable peach slab pie easily feeds a small party of 12-16 people and everyone will definitely have a smile on their faces.
Serves 16
1 hour
Ingredients:-
2 Pie Crusts
6 cups fresh Peaches, cut into slices
¾ cup Brown Sugar
1 Egg, beaten
2 tablespoons Cornstarch
2 tablespoons Lemon Juice
1 teaspoon ground Cinnamon
¼ teaspoon ground Ginger
1/8 teaspoon Salt
Directions:-
Pre-heat the oven to 400 degrees.
Roll out 1 portion of pie crust dough into a 11x15-inch rectangle and transfer onto a 9x13-inch baking pan, let the sides hang over the sides of the pan.
Roll out the other portion of pie crust dough to the same sized rectangle and set aside.
Next, prepare the filling: mix together brown sugar, cornstarch, cinnamon, ginger and salt in a large mixing bowl.
Fold in peaches and pour lemon juice in and give the mixture a few stirs to combine all ingredients.
Spoon filling into the prepared pie crust and gently cover with the other sheet of pie crust dough, pinching the sides of the bottom crust and top crust together to seal the filling inside the pie.
With a sharp knife, make 4-5 slits into the top crust.
Using a pastry brush, brush crust with beaten egg and pop pie into the oven to bake for 35-40 minutes.
Let the pie cool at room temperature before serving.
Nutrition Information per Serving: Tot
al calories 178g, protein 2g, total fat 8g, total carbohydrates 24.5g, cholesterol 10mg, sodium 148mg
Buttermilk Slab Pie
This is THE pie to make if you are a fan of buttermilk! Creamy buttermilk custard flavored with a hint of nutmeg and lemon over a flaky and buttery crust that is simply heavenly.
Serves 16
1 hour
Ingredients:-
2 Pie Crusts, chilled
1½ cups Buttermilk
1 cup Sugar
3 Eggs
1 Egg White
8 tablespoons unsalted Butter, melted
2 teaspoons Lemon Zest
1 tablespoon Lemon Juice
1½ teaspoon Cornstarch
½ teaspoon ground Nutmeg
1/8 teaspoon Salt
Directions:-
Pre-heat the oven to 400 degrees and lightly grease a 9x13-inch baking tray with cooking spray.
Roll out the pie crust dough into a rectangle that is large enough to fit into the greased baking tray and trim off the excess dough until you get ½-inch border hanging off the edges of the pan.
Fold the ½-inch border inwards and tuck into the sides of the pan.
Using a fork, poke a few holes into the bottom of the pie crust.
Pop pie crust into the oven and bake for 20 minutes.
Brush the bottom of the pie crust with egg white, set aside.
Reduce the heat of the oven to 325 degrees.
Whisk eggs, cornstarch and sugar together in a large mixing bowl.
Add buttermilk and butter, combine well after each addition, and then pour in lemon juice and zest, nutmeg and salt. Mix all ingredients together to thoroughly combine.