The Pie Recipes
(a mash-up from the Farm Journal’s Complete Pie Cookbook and Allison Kave) Makes one 9” pie (This pie combines the flavors found in Samoa cookies; chocolate, co
Keywords
- pie recipe
- easy pie
- cookie recipe
- cherry pie
- pecan pie
- rhubarb
- strawberry
- nut
- squash
- pie filling
- blueberry filling
- key lime
- sugar
- butter
- easy pie crust
- chocolate
- cardamon
- lattice crust
- lattice
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Cooking tools:
- Pie dish
- Offset spatula
- Fine-mesh sieve
- Mason jar
- Cooling rack
- Baking sheet
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Saucepan
- Whisk
- Fork
- Wooden spoon
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Kitchen towel
- Oven mitt
- Plastic wrap
Ingredients
- 2 cups cookie crumbs (shortbread, chocolate or vanilla wafers, graham crackers all work well)
- ¼ teaspoon salt
- 5-6 tablespoons melted butter (depends on the cookie; you're looking for a moist mixture that you can pat into the bottom and up the sides of your pie plate)
- 3 oz. dark chocolate (60%)(not unsweetened) finely chopped
- 3 oz. heavy cream
- 2½ cups whole milk
- ⅔ cup sugar for the burnt sugar
- ½ cup sugar to add to the pudding
- ⅓ cup flour
- ½ teaspoon salt
- 3 large egg yolks, beaten together with a fork
- 1 teaspoon good quality vanilla
- 2 tablespoons unsalted butter, cut into small pieces
- ½ cup heavy cream
- 1-2 teaspoons confectioners' sugar
- ¼ teaspoon good quality vanilla
- 1 cup sugar
- ½ cup water
- ½ cup coconut cream (this is the thick layer on the top of the coconut milk)
- 1 tablespoon butter
- ½ teaspoon good quality vanilla
- toasted desiccated coconut*, to garnish
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