PUMPKIN PIE WITH BOURBON-MAPLE WHIPPED CREAM AND CINNAMON CRUNCH
"A graham cracker crust is almost foolproof, and its sweetness goes really well with the pumpkin," says Bobby.
Provided by Bobby Flay
Categories dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 27
Steps:
- Make the cinnamon crunch: Preheat the oven to 350 degrees F. Combine the flour, oats, light muscovado sugar and cinnamon in a food processor and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, 20 to 25 minutes. Let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
- Make the crust: Combine the graham cracker crumbs, melted butter and cinnamon in a bowl and mix until combined. Press evenly into the bottom and up the sides of a 10-inch pie plate. Brush with the beaten egg. Bake until golden brown and firm, about 12 minutes. Let cool on a rack.
- Reduce the oven temperature to 300 degrees F. Make the filling: Whisk the eggs, egg yolks, dark muscovado sugar, granulated sugar and molasses in a medium bowl. Whisk in the pumpkin puree, cinnamon, ginger, nutmeg, cloves and salt. Whisk in the heavy cream, milk and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the melted butter.
- Place the pie plate on a baking sheet, pour the pumpkin filling into the crust and sprinkle additional cinnamon over the top. Bake until the filling is set around the edges but the center still jiggles slightly when shaken, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, about 2 hours.
- Make the whipped cream: Combine the heavy cream, vanilla seeds, maple syrup and bourbon, to taste, in a large chilled bowl and whip until soft peaks form. Top the pie with the whipped cream and cinnamon crunch.
- Top off your feast with one (or more!) of these tasty pies.
EASY CRUNCH BERRY PIE
This is a fresh, simple approach to making a company-worthy pie. The playful Cap'n Crunch cereal crust is fun to bite into, and it's the perfect complement to a mixed berry no-bake filling. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine crushed cereal and melted butter. Using the bottom of a glass, press cereal mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 10-12 minutes. Cool completely on a wire rack., Combine berries, 1/2 cup sugar, lemon juice and zest; let stand 10 minutes. Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Transfer berry mixture to a food processor or blender; pulse until smooth. Press through a fine-mesh strainer to remove seeds. Microwave gelatin on high until melted, about 10 seconds; stir into berry mixture., Beat cream cheese and remaining sugar until smooth. Gradually beat in cream and berry mixture. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours. If desired, top with sweetened whipped cream and additional berries.,
Nutrition Facts : Calories 492 calories, Fat 37g fat (23g saturated fat), Cholesterol 105mg cholesterol, Sodium 369mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
LEMON CRUNCH PIE
Like a cheese cake with added ginger
Provided by mooparsons
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Crush biscuits
- Melt butter
- Mix biscuits into butter
- Press into the base of loose bottomed sponge cake tin
- Mix together other ingredients except cream
- Slowly add the cream and stir together (can use fork or blender)
- Pour onto crumb base and leave in the fridge to set
TRUE BLUE CUSTARD CRUNCH PIE
This is delicious warm and even better after refrigerating! The custard like filling and crunchy topping are so complimentary. It is not your ordinary blueberry pie and is so simple to prepare.
Provided by Beth Zelle
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Beat together sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
- Bake in the preheated oven for 25 minutes.
- While the filling is baking, prepare the streusel crunch topping: In a medium bowl combine 3 tablespoons flour and 2 tablespoons sugar. Cut the cold butter into the flour mixture until crumbly. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie.
- Bake until the topping is golden brown, about 15 additional minutes.
Nutrition Facts : Calories 378.4 calories, Carbohydrate 44.3 g, Cholesterol 47.2 mg, Fat 21.2 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 8.7 g, Sodium 244.7 mg, Sugar 26.8 g
CARAMEL NUT CRUNCH PIE
This cool and creamy pie has a lot going for it. It's easy to make, it can be assembled well in advance to save time, and it's impressive enough to serve guests. To make this dessert even more decadent and delicious, you can chop extra peanuts and candy bars and crumble a few more cookies to sprinkle over the top. -Andrea Bolden, Unionville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Mix cookie crumbs and peanuts; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 10-12 minutes. Cool on a wire rack., Fold candy bars into ice cream; spread into prepared crust. Drizzle with caramel and fudge toppings. Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional caramel and fudge toppings before serving.
Nutrition Facts : Calories 733 calories, Fat 39g fat (17g saturated fat), Cholesterol 64mg cholesterol, Sodium 487mg sodium, Carbohydrate 88g carbohydrate (66g sugars, Fiber 4g fiber), Protein 11g protein.
PEANUT BRITTLE AND CARAMEL CRUNCH ICE CREAM PIE
Sea salt and peanuts up the ante in this salty-sweet treat.
Provided by Sarah Tenaglia
Categories Dessert Kid-Friendly Backyard BBQ Frozen Dessert Peanut Summer Birthday Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 17
Steps:
- For caramel sauce:
- Place cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Mix in butter and sea salt; set vanilla cream aside.
- Stir sugar, 1/3 cup water, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Whisk in vanilla cream (mixture will bubble). Set sauce aside.
- For pie:
- Preheat oven to 375°F. Line 9-inch-diameter pie dish with foil. Finely grind graham crackers and brown sugar in processor. Add butter and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of foil-lined pie dish. Freeze 15 minutes.
- Bake crust until brown, about 15 minutes. Freeze 1 hour. Using foil, lift crust from dish; carefully peel off foil. Return crust to pie dish. Drizzle 1/2 cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1 1/2 pints ice cream into crust; smooth top. Drizzle 3 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle with 1/2 cup brittle. Freeze 1 hour. Spoon remaining 1 1/2 pints ice cream over; smooth top. Drizzle 2 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle edge of pie with 1/2 cup brittle. Freeze 4 hours. DO AHEAD: Pie can be made 3 days ahead; tent with foil and freeze. Cover and chill remaining sauce.
- Cut pie into wedges. Rewarm sauce and pass separately.
LEMON CRUNCH PIE
Make and share this Lemon Crunch Pie recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Filling: Combine pie filling mix, sugar, and 1/4 cup of water in a saucepan; blend in egg Add remaining water and cook according to directions on package.
- Stir in lemon juice and cool slightly.
- Crunch: Cream butter and brown sugar together.
- Toss cereal, coconut, flour and salt together.
- Add to butter/sugar mix and blend until crumbly.
- Press 1/3 of mixture into bottom of an ungreased 8" square pan.
- Spread lemon filling over bottom layer.
- Squeeze handfuls of crumble mixture together and break into large pieces over the surface of the filling to form chunky topping Bake for 30-35 minutes until golden brown.
- Cool slightly and serve.
Nutrition Facts : Calories 393.1, Fat 16.9, SaturatedFat 11.6, Cholesterol 56.9, Sodium 247.1, Carbohydrate 59.6, Fiber 1.6, Sugar 33, Protein 3
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