Milnot Pumpkin Pie

 What do you do if you have 5 cans of Milnot in your cupboard? First you make a Milnot cheesecake. Then, to spice things up, you should try this under-the-label recipe for "Classic Pumpkin Pie with Maple Whipped Cream and Walnuts."

This is pie is not dense or too sweet, and the Milnot and eggs help the pie set up like a custard. The mixture is liquid at first, but just be patient. In my oven, it took 10-15 minutes longer than the recipe called for, but it came together nicely.

The recipe calls for a whipped cream layer on top of the pie, but we just added the whip in dallops. Next time I'll try it layered on.

My mom liked it better than any other pumpkin pie she's had!

Milnot Pumpkin Pie with Maple Whipped Cream

~Print Recipe~

• 1 unbaked deep-dish pie crust shell (Trader Joe's brand was really good.)
• 1 cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 eggs
• 1 16 oz. can pumpkin
• 1 12 oz can Milnot (evaporated filled milk)
• 1/2 pint whipped cream
• 1/4 cup maple syrup
• 1 cup chopped walnuts or pecans

1. Combine sugar, spices, and salt in a medium bowl. 
2. In a large bowl, beat eggs lightly and blend in pumpkin, spice mixture and Milnot.
3. Pour into pie shell and bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake 25-35 minutes or until a knife inserted into the center comes out clean. Cool.
4. Beat cream and syrup in a chilled bowl until soft peaks form. Spread cream over pie and sprinkle with nuts.

Pastel Vasco

I had a hard time remembering to photograph this treat--too busy eating it!

 I can't begin to tell you how I've longed for this cake. Years and years of waiting...

There is a bakery on a corner of the narrow streets in the old town of San Sebastian, Spain, near the marina. Go through the glass doors of this bakery. Admire the multitude of magnificent pastries in the glass display case. Look for the petite, palm-sized cake topped with sliced almonds and dusted with powdered sugar. Smile to yourself. Order the pastel vasco from the woman behind the counter. Wait impatiently as she boxes the cake and wraps in its black and white stripped paper--and even more impatiently as she ties the whole thing with a lovely bow.

Say, "eskerrik asko" to the woman who helped you. Make your way to the marina, climb up on the thick old stone wall and prepare to have your cake. (I hope you are hungry.) Admire the water in the bay, the boats bobbing near the docks, the white sand beach curving in the distance, the laughing children at the playground, the warm summer breeze, the sunset lighting the windows of the shops, hotels and apartments. Take a bite.

This might just be my idea of a perfect evening. Part of my love for pastel vasco comes from the cake itself, but part surely comes from the experience of eating it in a town I love. If you cannot make it to San Sebastian any time soon, this dessert will be a good start.

It is rich--we're talking pastry cream here-- but not heavy or cloying. The almond flavor is perfect--present, but not overwhelming. The crunch of the toasted almonds on top compliments the creamy smooth filling. It is as if an almond croissant decided to be a pie.

My husband and I are taking our honeymoon in Spain and Portugal this summer. We will be in San Sebastian for five days. Dangerously close to the source of the best pastel vasco in the world. I might end up eating one of these each night. But you only live once, right?

Pastel Vasco

~Print Recipe~

• 1 pie crust (there is a long version, but I'm giving you the short version)

Pastry cream

• 2 cups whole milk
• 1/2 cup sugar
• 6 large eggs yolks
• 1/3 cup all-purpose flour

Pie filling

• Pastry cream from above
• 3 large eggs
• 1/2 cup almond meal
• 1 teaspoon almond extract

1. Start the pastry cream a day ahead. Bring the milk and 1/4 cup of the sugar to a boil in a medium saucepan over medium-low heat, whisking occasionally until sugar dissolved.
2. Meanwhile: in a medium bowl, whisk the yolk to break them apart. Add the remaining 1/4 cup sugar to the yolks, then sift in the remaining flour. Whisk to combine.
3. Whisk about a third of the hot milk mixture into the yolk mixture to temper the yolks. Add the yolk mixture into the milk, whisking constantly until the cream thickens and returns to a boil. Continue whisking for an additional 15 seconds while the cream boils.
4. Scrape the pastry cream into a glass or stainless steal bowl. Press plastic wrap to the surface of the cream and refrigerate until it has cooled completely, or over night.
5. When you are ready to bake the pie, set a rack to the lower third of the oven. Preheat oven to 350 degrees. Thickly butter a 9 or 10 inch pie pan and set aside.
6. To complete the filling, whisk the eggs with the almond meal and almond extract in a medium bowl. Add the pastry cream and carefully stir with a spatula to combine. (Do not whisk.)
7. Press the pie dough into the prepared pan. Add the filling. Top with a thick layer of sliced almonds. Bake pie until crust is a deep golden color, about 45 to 55 minutes.
8. Cool pie in pan on a rack. Dust with powdered sugar. Serve at room temperature.

Chocolate Peanut Butter Mousse Pie

Not the best photo, but we weren't worried about photos at the time!

Sometimes you just have to improvise. I mean, not all rental houses are stocked as fully as we might hope them to be.

But, when you are celebrating a very important person's impending nuptials with a bachelorette party to end all bachelorette parties--in Lake Tahoe no less--there must be chocolate peanut butter pie.

And so I crushed the graham crackers for the crust in a Ziplock bag with a melon (success!), because there was no food processor. And Amber "whipped" the cream for the mousse in the blender (mostly a success!), because there was not an electric beater. Having no tablespoon measuring spoon, we dutifully counted out 3 teaspoons for each one. The fact that there was no also pie pan was also a bit of a set back. Luckily, there was a Kmart down the way, so I bought one. (When is the last time you were in a Kmart? Weird!) Pie pan doesn't fit in the freezer? Refrigerator will have to do. Sometimes you just have to be flexible.

This pie is really rich (you probably got that impression from the name), but it is super easy and very delicious--if you like peanut butter and chocolate. (If you don't like peanut butter and chocolate, you should really, really work on that.) This is a chilled pie, so it's great for summer parties. Make it ahead, then just sit back and enjoy the feather boas---er, festivities.

Chocolate Peanut Butter Mousse Pie

~Print Recipe~

• Non-stick vegetable oil spray
• 7 whole graham crackers, coarsely broken
• 1/4 cup (1/2 stick), unsalted butter, melted
• 4 tablespoons sugar, divided
• 1 1/3 cups bittersweet or semi-sweet chocolate chips (about 8 ounces)
• 2/3 plus 1 3/4 cups chilled whipping cream, divided
• 2 tablespoons light corn syrup
• 2 teaspoons vanilla extract, divided
• 6 ounces (1 cup) peanut butter chips
• 2 tablespoons creamy peanut butter (like Skippy, not old-fashioned or freshly ground)

1. Preheat oven to 350 degrees. Spray a 9-inch glass pie pan with non-stick spray. Blend graham crackers, melted butter and 2 tablespoons of sugar in a food processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, around 15 minutes.
2. Meanwhile, combine chocolate chips, 2/3 cup whipping cream, corn syrup and 1 teaspoon vanilla in a microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes, checking it frequently. Whisk until melted and smooth. Spread chocolate mixture over the bottom of the crust. Freeze 10 minutes.
3. Microwave peanut butter chips and 3/4 cup cream in a large microwave-safe bowl on medium heat at 15 second intervals, stirring often, until chips soften. Whisk in peanut butter and 1 teaspoon of vanilla. Set aside and cool to barely lukewarm. In another medium bowl, beat remaining 1 cup cream and and 2 tablespoons sugar in a medium bowl until very thick, but not yet holding peaks. Fold in peanut butter mixture in 3 additions. Spoon mousse evenly over chocolate layer. Chill at least 1 hour and up to 1 day.

Graham Cracker Pie Crust

Now that I know how to make the filling for sweet potato pie and pumpkin pie from scratch (and hopefully you do, too!), it's time to step it up and make the crust from scratch as well. Putting that homemade filling in a generic pie tin crust just feels like a cop-out. Plus, you run the risk of people thinking you bought the whole thing from a bakery. The great benefit of the graham cracker crust is it is a breeze to make, and no rolling pin is needed!

What's in it:

1 plastic sealed package graham crackers (about 10 crackers)

6 Tbl butter, melted

1/4 C sugar

tsp cinnamon (optional)

How it's made:

Pre-heat oven to 375 degrees. Smash up the crackers before you open the package (it's pretty fun) and then dump the crumbs in a food processor. Pulse until the consistency is a fine crumb. Add in sugar and cinnamon and pulse to mix. Add in melted butter and pulse until thoroughly distributed, and you have a nice even consistency. Press the cracker crumbs into a 9" pie pan, evenly distributing the layer. If you do not have a food processor, you can do all this by hand in a bowl with any pounding and mixing utensil you would like to use (such as a muddler or rolling pin, etc).

Bake in oven 7-10 minutes, and cool. If recipe calls for an uncooked pie crust, chill in the fridge an hour before filling.

Enjoy!

Pumpkin Pie

This pumpkin pie recipe is for the Reids in the family who are allergic to milk. It's super easy and tasty, if you like pies. A great last minute recipe for Thanksgiving.

What's in it
1 homemade graham cracker pie crust (or store bought)
2 C cooked pumpkin
2 eggs
1/3 C real maple syrup or honey or brown sugar
salt
pumpkin pie spice (cinnamond, allspice, ground clove)
1 package Silken firm tofu

How it's made
If using real pumpkin, bake sugar pumpkin at 400 degrees for an hour until soft, and scoop out the inside (but not the seeds). Otherwise start with canned pumpkin. Preheat oven to 425 degrees. In a blender combine all ingredients except for the crust, and blend till smooth. Pour into pie crust, and bake 15 minutes at 425 and 45 more minutes at 350 until firm in the middle.

Strawberry-Rhubarb Pie

This recipe is based on the July 1995 Cooks Illustrated Strawberry-Rhubarb Pie. It's easy when you use Pillsbury Refrigerated Pie Crusts. John loves this combo and I've had varying results. So far this recipe has been consistent for me. It's important to use the right amount of thickener with a pie like this because you could easily end up with a soupy, runny mess of a pie (I've made a few of these). Here is what Cooks has to say about sugar and tapioca:

The amount of sugar and tapioca you use is relative, depending on the fruit’s quality and your taste. If you prefer a less sweet pie or if the fruit is especially sweet, use the lower sugar amount. If you like your pie juices fairly thick, or if the fruit is really juicy, then opt for the higher amount of tapioca. If you are using frozen fruit, measure it frozen, but let it thaw before filling the pie. If not, you run the risk of partially cooked fruit and undissolved tapioca.

Ingredients:
3 cups fresh strawberries, hulled and quartered
3 cups fresh rhubarb, trimmed and cut into 1/2-inch pieces
3/4 cup granulated sugar
2 teaspoons lemon juice
1/4 teaspoon vanilla extract
3–4 tablespoons quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
Pinch of salt and pepper
1 package of two Pillsbury Pie Crusts*

Directions:
Take Pillsbury Pie Crusts out of the frig so it can come to room temperature..

Heat oven to 400-375 degrees.

Toss fruit with sugar, lemon juice, vanilla extract, salt, pepper and tapioca. It’s really important to let it stand for 15 minutes.

Unroll the first crust onto a lightly floured surface. Gently roll it so it is even. Don’t over roll it because it is already the right thickness. Do this for both crusts.

Fit one piecrust into bottom of pie dish. Fill with fruit mixture. Lay second crust over top. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal.

With the dough trimmings you can gently reform and rollout to make decorations. I made little strawberries and cut some little vines for the vents.

If pie dough is very soft, place in freezer for 10 minutes before baking.

Place pie on baking sheet in the middle of the oven; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer.

*I've used other brands and they just don't turn out as well.

Becky's Lemon Meringue Pie

In honor of Mother's Day, this one is my Mom's classic pie she brings to all special occasions, and it always looks gorgeous.  It's from the 80's, and utilizes the microwave (ooh la la).

What's in it

For filling:

1 un-thawed  frozen pie crust

1 1/2 C water

1 1/4 C sugar

1/2 C lemon juice, fresh squeezed

1/3 C corn starch

1/4 tsp salt

2 Tbl butter

2 Tbl lemon zest

6 eggs, separated

For meringue:

6 egg whites

1/4 tsp cream of tartar

1/2 C sugar

1/2 tsp vanilla

How it's made

Pre heat oven to 300.

Transfer crust to glass pie pan.  Prick crust and brush 1 egg yolk over crust.  Cook on high (in microwave) 6 minutes, until brown.  

Combine next 5 ingredients, and stir until cornstarch is dissolved.  Cook uncovered until thick and clear, about 7 min.  Add butter and lemon rind, blend well.

Beat remaining 5 yolks until thick.  Whisk into lemon mixture, mix well.  Cook on high 2 min, whisk again.  Continue cooking on high 1 1/2 minutes.  Pour into pie shell.

Beat egg whites with cream of tartar, add 1/2 C sugar gradually and beat to soft peaks, add vanilla and continue beating until peaks form.  Pour meringue onto pie filling, and form into peaks.  Bake in oven for 10 minutes until lightly brown.

Sweet Potato Pie

I made this pie for my Grandma DeVault on Christmas, and boy does she have a sweet spot for pies. I've never seen her move so fast. I am not a fan of pies, but I had a slice of this one, and it was literally the best I've had in a long time - very flavorful and great texture. Everyone loved it.

This is a really simple recipe, and believe it or not, it's a little difficult to find a recipe for sweet potato pie these days. Pumpkin has sort of taken the forefront. This recipe makes two pies.

What's in it

3-4 sweet potatoes or yams (I prefer yams - the orange/red ones)

1/2 C butter, soft

1 Tbl pure vanilla extract

2 1/2 C sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp chinese five spice powder (if you have it)
4 eggs, beaten

3/4 C evaporated milk (6 oz)
2 pie crusts

How it's done
Cook the potatoes (uncut and unpeeled) until tender in boiling water, until firm but tender (about a half hour). Drain, cool, peel and mash.

Pre-heat oven to 350 degrees.

Combine mashed potatoes (yams), butter, sugar, vanilla, nutmeg, cinnamon. In a small, separate bowl, whisk eggs and milk, then blend into potato mixture. Pour mix into 2 pie shells and bake 60 minutes or until done.

Hamburger Pie

Get ready for some major white people food. This recipe came from the back of a Bisquick box back in the 80's when I was a kid, and it's one of my favorite dishes ever. I think Bisquick called it Crustless Quiche. Whenever I eat this in the break room, folks swarm. It feeds four, or two for dinner and lunch.

What's in it

1 lb ground beef

1 chopped onion

salt and pepper

1 C shredded cheese

3 eggs

1 1/2 C milk

3/4 C Bisquick or TJ's all purpose baking mix

How it's done

Preheat oven to 400 degrees.

Saute the onions and beef until cooked. Season with salt and pepper. Drain the grease and add the mixture to a pie pan. Sprinkle with cheese.

In a separate bowl, mix eggs, milk and baking mix. Pour over cheese (it will be a bit lumpy).

Bake 30 minutes, until top is golden brown. Let stand 5 minutes before cutting.

Eat with catsup on top, and green beans on the side.

This dish probably has tons of opportunity for alterations and improvements, but I've never had the guts to try - it seems sacrilegious for me.

The image above is from a newer version I've been baking, with chopped fresh broccoli mixed in. So delicious!

Pecan Pie

For most of my life I refused to touch the stuff, though it was a staple at my family's traditional Thanksgiving dinner (store bought, I would guess--not really any pie-makers in my family). Those days I was too busy savoring a fat slice of the only pie I cared for--pumpkin. Something about pecan pie creeped me out... maybe it was that oozy, gelatinous goo below the pecans.

Well, I don't remember what finally convinced me to branch out a bit and taste pecan pie for the first time, but when I did--holy sweet angels in heaven! It was delicious. For a few years after that first foray, I tried to divide my loyalty equally between the pumpkin and the pecan after our turkey dinner. Then somehow over the years pecan pie pulled ahead and is now unequivocally my first and foremost favorite pie. I wanted to make it.

So, I scoured the Internet and found plenty of recipes. Most of them had about a cup of corn syrup in them, but one on allrecipes.com touted itself as corn syrup free. (Plenty of sugar instead!) I liked the idea, but would it be any good? As it turns out, 366 people had reviewed the recipe and given it an average rating of 4.5/5, mostly commenting that it was even tastier than the corn syrup version. Done.

Here is my adapted version*:

No Corn Syrup Pecan Pie

~Print Recipe~

• 1 cup packed light brown sugar
• 1/4 cup white sugar
• 1/2 cup butter (melted)
• 2 eggs (room temperature)
• 1 tablespoon flour
• 1 tablespoon milk
• 1 teaspoon vanilla
• 1 1/2 cups pecans (I used 1 cup pecan halves and 1/2 cup chopped pecans)
• 1 unbaked 9 inch pie crust (Kate recommended the Pillsbury pre-made crusts to me. I'm now officially recommending them to you.)
  

1. Pre-heat oven to 350 degrees.
   
2. In a large bowl, beat eggs until foamy. Stir in the slightly cooled, melted butter. Quickly stir in the brown sugar, white sugar and flour so that the sugar begins to dissolve. Mix well. Add milk, vanilla and nuts. (That's it! So easy!)
3. Sprinkle both sides of pre-made pie crust with flour and place in a 9" pie pan. Pour pecan mixture into prepared crust. Cover edges of crust with tin foil or a pie crust protector.
   
4. Bake for 10 minutes at 400 degrees. (I know--it was preheated to 350 degrees. Turn it up; go with it.) Then reduce temperature to 325 degrees and bake for 10 minutes. Remove the crust protector and bake for another 25 minutes or until set and a knife inserted into the center comes out clean.
   

* This pie doesn't look completely like an ordinary pecan pie; it comes out a little darker.
* When you pour in the filling, it won't fill up the crust, but it will rise when baking.
* I baked my crusts bare for the first 20 minutes and then covered with tin foil; but my Better Homes and Gardens cookbook (old-school!) says to put it on first--which seems to make a lot more sense. It was kinda tough attaching the tin foil strips to a hot pie.
* This pie tasted pretty fantastic. Especially when served with homemade whipped cream. Try it!