Pie-a-Palooza Week

This week I will be focused on PIES! Since the very first Thanksgiving hundreds of years ago there have been pies on the table. They are one of the most traditional and rustic symbols of this holiday. This dessert is easy to make and easy to take to share. So, join me this week at News9 when we celebrate all things PIE!

Every year I get asked many questions about how to make the perfect pie. There are a few tips that can help you make the best pie possible from crust to toppings.

Crust:

• To ensure your crust does not shrink up while in the oven is simple. Keep the crust ice cold until seconds before you place it in the hot oven. Warm crusts cause the butter to weep and then shrink.
• Crimp your crusts or add decorative details but make sure to brush with an egg wash.
• Place foil around the edges of your crust while baking a pie. This will help keep the crust from burning while the pie is baking

Fillings:

• Use only the freshest ingredients!
• Don’t skimp by trying to use low fat items in lieu of what is called in the recipe. Causes a weepy pie.
• By new spices. You will taste the difference!
• Control the salt in your pies by using unsalted butter.
• When introducing eggs make sure they are room temperature.

Today we are focused on the cream pies. They are simple to make. There are only a few rules…No skimping on ingredients. In fact, The Walker Chocolate Pie is a recipe that took my Mom over 4 years to perfect. My grandmother was killed suddenly by a drunk driver when I was 4. After the loss of my grandmother I distinctly remember my family trying desperatly to recreate her elusive chocolate pie. My mother found a very archaic recipe that she made her mission to figure out. So, for many many holidays my aunts and uncles would sit around the table nit picking my Mom’s attempts to create the pie. Finally after many attempts she figured it out! So, now it is a scared recipe in my family. This recipes requires whole milk, unsalted butter and the finest cocoa powder you can find. I promise once you try it you will be hooked!

Walker Family Chocolate Pie

4 tablespoon cornstarch (6)
1 ½ cup sugar (2 ¼)
6 tablespoons unsweetened cocoa powder (9)
2 ¼ cups Hiland’s whole milk (3 3/8)
¼ teaspoon salt (1/2)
2 egg yolks (4)
3 tablespoons Braum’s unsalted butter (4 ½)
1 ½ teaspoon vanilla paste (2 ¼)
1 pre-cooked 9” pie crust
Whipped cream
Bittersweet chocolate bar

Mix cornstarch, sugar, cocoa powder salt and milk in a small bowl. Pour into double and whisk in milk and egg yolks. Heat water in double boiler and allow chocolate mixture to cook till thick, stirring constantly with a wooden spoon. Once custard is thickened. Remove from heat, stir in vanilla and butter. Stir till melted. Pour custard into prepared pie crust and cover with plastic so it touches the custard. This will help a skin from forming. Allow to chill overnight. When ready to serve top with homemade whipped cream and bittersweet chocolate shavings.

Kitchen Nugget: You will see next to many of the ingredients a number in parenthesis (). That is the amount you use if you are going to make 2 pies. Mom said that this did not “double well” meaning you could not just use double the ingredients at one time to make 2 pies. So thanks to trusty old Mom she did the hard work for me so I can pass along to you.

Buttermilk Pie

3 eggs
½ cup unsalted butter, softened
1 ½ cup white sugar
3 tbs Shawnee Mill’s all-purpose flour
1 cup Hiland buttermilk
1 tsp vanilla paste
1 tbs fresh lemon juice
1/8 tbs grated nutmeg
1- 9 inch pie crust

Preheat oven to 350 degrees, Beat eggs until frothy; add butter, sugar and flour. Beat until smooth. Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell. Bake for 40 to 60 minutes, or until center is firm and there is no jiggling.