Beech Tree News Network

Recently, I’ve become interested in learning to make pies. On Sundays, my family has patiently taste-tested various pies, giving me good feedback. Some recipes required more than one try, while others were surprisingly easy. I hope you enjoy the pie recipes below.

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Buttermilk Pie Recipe                                                           (https://www.southernliving.com/recipes/classic-southern-buttermilk-pie)

Ingredients:

1 1/2 c. sugar

3 T. all-purpose flour

3 large eggs

1 c. buttermilk

1/2 c. butter, melted

1 T. loosely packed lemon zest

3 T. fresh lemon juice

1 tsp. vanilla extract

1 pastry crust

Garnishes: fresh berries, whipped cream, fresh mint

Directions:

1.      Preheat oven to 350°. Whisk together sugar and flour in a large bowl. Whisk eggs and next 5 ingredients into flour mixture; pour into pastry crust.

2.      Bake at 350° for 35 to 45 minutes or until almost set, shielding edges with aluminum foil after 15 minutes. Transfer to a wire rack, and cool 1 hour.

Chess Pie                                                                                                                                         (Zora and Marilyn’s)

Ingredients:

3 eggs, beaten

1 ¼ c. sugar

1 pinch cornmeal

2 tsp. vinegar

1 tsp. vanilla

6 T. butter, melted

Uncooked pie shell

Directions:

Mix ingredients and pour into pie shell. Bake for 45 minutes at 375°. Remove from oven and let cool completely.

Chocolate Pie                                                                                                                               (Virginia’s)

Ingredients:

1 pie shell, baked

Filling

1 ½ c. sugar

3 T. cocoa

3 T. cornstarch

3 egg yolks (save whites for meringue)

2 c. milk

2 tsp. vanilla

2 T. butter

Meringue

3 egg whites

½ tsp. cream of tartar

½ c. sugar

Directions:

1.      Bake the pie shell according to package directions.

2.      For the filling, combine sugar, cocoa and cornstarch. Gradually add beaten egg yolks and milk. Cook in a heavy sauce pan on medium heat until thick (using a candy thermometer, heat to 200-230 degrees for 2 minutes), stirring constantly. Take off heat and add vanilla and butter. Mix well. Pour into baked shell.

3.      For meringue, beat egg whites and cream of tartar in a medium bowl on high speed until soft peaks form. Gradually beat in sugar on medium speed. Beat 4 minutes or until sugar is dissolved and stiff glossy peaks form. Spread over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking. Bake at 350 degrees for 15 minutes or until meringue is lightly browned. Cool 1 hour on wire rack.

Storage: If only storing 3 to 6 hours before serving, there's no need to cover. For storage longer than 6 hours, insert wooden toothpicks into meringue halfway between the center and edge of the pie; loosely drape clear plastic wrap over the toothpicks. Refrigerate for up to 2 days.

French Coconut Pie                                     (https://www.justapinch.com/recipes/dessert/dessert-pie/french-coconut-pi...)

Ingredients:

1 unbaked pie shell, homemade or store bought

3 eggs, beaten

1 ½ c. sugar

1 stick butter, softened

1 tsp. vanilla extract

1 T. white vinegar

1 c. shredded coconut (full cup, but not packed)

Directions:

1.      Preheat oven to 350°.

2.      In a medium bowl, add lightly beaten eggs and then mix in the remaining ingredients in order.

3.      Pour into unbaked pie shell. Bake at 350° for 1 hour or until set in center and golden brown on top (center should not jiggle). Remove from oven and let cool completely.

Amish Custard Pie                                                                 (https://www.allrecipes.com/recipe/12687/amish-custard-cottage-cheese-pie/)

Ingredients:

1 (16 ounce) package small curd cottage cheese

1 c. white sugar

3 T. all-purpose flour

1 tsp. fresh lemon juice

1 pinch salt

3 egg yolks

3 egg whites

1 (12 fluid ounce) can evaporated milk

1 1/2 c. milk

2 (9 inch) pie shell

Directions:

1. Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
2. Preheat oven to 425 degrees F.
3. In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.
4. In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.
5. Bake for 15 minutes at 425 degrees F, then reduce oven to 350 degrees F and bake for an additional 25 minutes or until knife inserted in center comes out clean.
6. Cool on racks, then refrigerate. Flavor improves if served a day after baking.

Pecan Pie                                                                                                                                                    (Barbara’s)

Ingredients:

3 eggs                                                                   

½ c. sugar                                                 

1 c. corn syrup (light or dark)                              

½ tsp. salt

1 tsp. vanilla

1 c. coarsely chopped pecans

Directions:

Beat eggs slightly, add sugar, corn syrup, salt, and vanilla.  Blend well, but do not overbeat.  Stir in chopped pecans.  Pour into a deep dish 9-inch pie shell.  Bake in a preheated 350° oven for 50 to 55 minutes or until a silver knife, inserted, comes out clean.

Transparent Pie                                                                              (Southern Living, November 2017, p. 118)

Ingredients:

1 pie crust (deep dish)

Filling:

1 ½ c. granulated sugar

4 tsp. all-purpose flour

1/8 tsp. kosher salt

6 T. unsalted butter, melted

3 large eggs

½ c. half-and-half or evaporated milk

½ tsp. pure vanilla extract

Directions:

1.      Preheat oven to 375^°F. Line pastry crust with parchment paper and fill with pie weights or dried beans. Bake in preheated oven for 15 minutes. Transfer crust to a wire rack, remove pie weights and parchment paper, and cool for about 30 minutes. Increase oven temperature to 400^°F.

2.      Whisk together sugar, flour, and salt in a large bowl. Add melted butter to flour mixture, stirring with a fork until mixture is combined and resembles damp sand.

3.      Whisk eggs in a medium bowl until well beaten. Add half-and-half and vanilla, and whisk until well combined. Pour egg mixture over sugar-butter mixture, and whisk (or mix) to combine into a smooth, thick, creamy yellow filling. Pour into the prepared piecrust.

4.      Bake at 400^°F for 5 minutes. Reduce oven temperature to 375^°F. Bake until edges puff up and center is fairly firm, wiggling only slightly when you gently nudge the pie plate, about 25 to 35 minutes. Transfer pie to a wire rack, and cool to room temperature, about 2 hours.

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Ted Allen said, “People want honest, flavorful food, not some show-off meal that takes days to prepare” (https://www.quotezine.com/food-quotes-the-30-greatest-sayings-on-cooking...). Although I’m not the best cook, my family and I have enjoyed these recipes. And they provide a sweet end to any meal.