Triple Treat Pie Food

TRIPLE TREAT TORTE

Steps:

• In a small bowl, cut butter into flour until crumbly; stir in the peanuts. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 16-20 minutes or until golden brown. Cool completely on a wire rack., For filling, in a large bowl, beat the sugar, cream cheese and peanut butter until smooth. Fold in 1 cup whipped topping. Spread over crust. , For topping, in another bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Spread over filling. Top with remaining whipped topping. Sprinkle with chocolate if desired. Cover and refrigerate 4 hours or overnight.

TATE PIE (TRIPLE CHOCOLATE CREAM PIE)

Steps:

• For the crust: Line a 9-inch pie plate with the All-Butter Easy Pie Dough. Dock the bottom and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Line the crust with parchment, fill it with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and parchment and bake the crust for 10 minutes more, or until the bottom begins to turn golden brown and is cooked through. Set aside to cool completely.
• For the ganache: In a heavy saucepan over low heat, combine the cream, butter and vanilla and cook, stirring, until the butter has completely melted. Increase the heat to medium high and bring the mixture to a simmer. Remove the pan from the heat and pour in the chopped chocolate. Leave the pan undisturbed for a few minutes to allow the chocolate to melt. Whisk until the ganache has emulsified and is shiny.
• For the pastry cream filling: Whisk together the milk, cream, granulated sugar, cornstarch, vanilla, salt and egg yolks in a heavy saucepan over medium heat until thickened and just starting to bubble. Transfer to a large bowl and stir in half the chocolate ganache until well combined. Place a piece of plastic wrap on the surface and let cool in the refrigerator at least 1 hour
• For the assembly: Pour the remaining ganache into the crust and, using the back of the spoon or an offset spatula, spread it along the bottom and up the sides until the inside of the crust is completely coated; let it set up in the refrigerator, at least 15 minutes. Once the ganache has set, spread the pastry cream filling into the crust and refrigerate while you make the whipped cream.
• Whip the cream in a medium bowl with an electric mixer fitted with the whisk attachment until it begins to thicken. Add the confectioners' sugar and cocoa powder and continue to beat until it holds stiff peaks.
• Gently spoon the whipped cream on top of the pastry cream and spread it carefully and evenly until it just touches the edges of the dough. Chill the pie in the refrigerator for a few hours to set.
• Before serving, melt the chocolate pieces and drizzle chocolate over the pie.
• In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
• In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
• Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic and refrigerate for at least 20 minutes.

TRIPLE TREAT PIE

Steps:

• 1. Preheat oven to 350* Prepare a 9" pie plate or springform pan with food release spray. Set aside.
• 2. Combine melted butter, brownie mix, and egg, until just combined.
• 3. Spread the brownie mixture into the prepared pan. Bake 15-20 minutes -- do not overbake. Remove from the oven and allow to cool 20 minutes.
• 4. After 20 minutes, with buttered fingers, press the soft brownie gently and evenly along the bottom and up the side of the pan, to form a crust. Cool completely.
• 5. While the crust is cooling, crush 6 candy bars.
• 6. In a medium mixing bowl beat the softened cream cheese until fluffy and smooth. Fold in the whipped topping, then the crushed candy.
• 7. Pour the filling into the cooled crust. Refrigerate at least 2-4 hours until completely chilled.
• 8. Garnish with the remaining candy bar, if you wish, and/or a chocolate drizzle. Serve with pride! However you make it, this is a deliciously decadent dessert. NOTES: 1) You may use any candy bar you wish! 2) I'm a chocoholic, so I used chocolate cool whip, but plain or another flavor would work just as well -- whatever would pair well with your candy choice. 3) You could make this dessert elegant by making individual servings in ramekins. Or you could serve buffet-style bites by baking the brownie in small muffin cups (my deMarle pans work perfectly for this) and filling them individually. Don't forget to reduce the baking time a little. 4) Instead of brownie mix for the crust, you may like to try refrigerated cookie dough. 5) For a cool Summer treat, this pie could be served frozen. Just allow a few minutes on the counter before serving.

TRIPLE-LAYER PISTACHIO PUDDING PIE

Steps:

• Mix chocolate and condensed milk until blended; spread onto bottom of crust. Sprinkle with half the nuts. Refrigerate until ready to use.
• Beat pudding mixes and 2% milk with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups over chocolate layer in crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP and nuts.
• Refrigerate 3 hours or until firm.

TRIPLE THREAT COCONUT CREAM PIE

Steps:

• For Pie Shell:
• Process flour, salt, sugar and coconut together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about five to seven one-second pulses.
• Using fork, mix sour cream and ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for two 1-second pulses. Repeat with remaining sour cream mixture.
• Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 teaspoons ice water (start with less), and process until dough forms large clumps and no dry flour remains, two to three one-second pulses.
• Flatten into 4-inch disk; wrap in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling. You may also place wrapped disks in freezer bags and refrigerate for up to two days, or freeze up to six months. Simply bring to a pliable (but cold!) temperature before rolling out.
• Place in 9-inch pie plate, trim and flute edges, and cover with foil. Fill foil to top rim with pie weights or dry beans.
• Blind bake pie shell at 400F for 20 minutes. Remove from oven, reduce temperature to 350°F Remove pie weights and foil, and bake at 350F an additional 10-20 minutes, or until shell is golden brown--not just "blonde." Let cool completely.
• For Filling:.
• Bring the coconut milk, milk, coconut, vanilla bean, 1/3 Cup sugar and salt to a simmer in a medium saucepan over medium-high heat, stirring occasionally with a wooden spoon to dissolve the sugar.
• When the mixture reaches a simmer, whisk the egg yolks to break them up, then whisk in the remaining 1/3 Cup sugar and cornstarch until well combined and no lumps remain.
• Gradually whisk the simmering liquid into the yolk mixture to temper it, and then return the mixture to the saucepan, scraping the bowl with a rubber spatula. Vanilla bean can be discarded at this time.
• Bring the mixture to a simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on the surface and the mixture is thickened, about 30 seconds.
• Off the heat, whisk in the coconut extract (and vanilla if you're subbing) and butter. Pour the filling into the cooled crust, press a sheet of plastic wrap directly on the surface of the filling, and refrigerate until the filling is cold and firm, at least 3 hours.
• For the topping:.
• When ready to serve, beat the cream and sugar in the chilled bowl of an electric mixer at medium speed to soft peaks; add the vanilla and rum, if using. Continue to beat to barely stiff peaks. Spread or pipe the whipped cream over the chilled filling. Sprinkle the toasted flaked coconut and shaved chocolate over the whipped cream. Serve.

LATTICE-TOPPED TRIPLE-CHERRY PIE

Steps:

• Strain syrup from Morello cherries into measuring cup. Combine drained Morello cherries, 1/4 cup of strained Morello syrup, and cornstarch in medium bowl; stir to blend. Combine remaining strained Morello syrup, dried cherries, cinnamon, nutmeg, and star anise in heavy large saucepan. Cover and simmer over medium-low heat until cherries are plump, about 10 minutes. Uncover, increase heat to medium, and simmer until mixture bubbles thickly and is reduced to 3/4 cup, stirring occasionally, about 10 minutes longer. Discard cinnamon stick, nutmeg, and star anise. Add Bing cherries and sugar and stir over medium-low heat until sugar dissolves; increase heat to medium and simmer until fresh cherries are tender when pierced with sharp knife, about 5 minutes. Add Morello cherry mixture and stir over medium heat until mixture bubbles and thickens, about 3 minutes. Transfer pie filling to medium bowl and cool completely. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.
• Position rack in bottom third of oven and preheat to 400°F. Roll out 1 pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Spoon cooled filling into crust. Roll out second pie crust disk on lightly floured surface to 13x10-inch rectangle. Cut dough rectangle lengthwise into 3/4-inch-wide strips. Arrange 5 dough strips across cherry filling in 1 direction and 5 strips in opposite direction, forming lattice and spacing evenly, weaving if desired. Brush bottom crust edge lightly with cream and press dough strips to crust to seal. Trim any overhang from dough strips. Turn dough edge of bottom crust up over dough strips, pinching gently to seal. Crimp edges decoratively. Brush edges and lattice lightly with whipping cream.
• Place pie on rimmed baking sheet and bake until crust is golden brown and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool to lukewarm, about 2 hours.
• Serve pie lukewarm or at room temperature with vanilla ice cream.

TRIPLE BERRY PIE

Steps:

• Ease one disc of pie dough into an ungreased 9-inch pie pan. Refrigerate while you prepare the filling.
• Combine the brown sugar and lemon zest in a medium bowl. Rub together until fully incorporated. Add the cornstarch, nutmeg and salt and mix well. Add the raspberries, blackberries and blueberries and gently toss to coat with the sugar mixture. Set aside.
• To make a stencil, print out a Pi symbol that is about 4 1/2 by 5 1/2 inches. Trace the symbol onto the back of a paper plate. Cut out the symbol. You now have your template.
• Place a disc of dough on a lightly floured surface. Lightly flour the pie crust and place the template in the center. Cut out the Pi symbol and remove it carefully from the disc. Leave the remaining dough on the work surface.
• Add the lemon juice to the bowl of berries and gently toss until incorporated.
• Remove the pie pan from the refrigerator and spoon the berry mixture into it. Top the pie with the disc of dough you cut the Pi symbol from. Seal the edges and use a paring knife trim away any excess dough. Place the pie in the freezer.
• Preheat the oven to 400 degrees F. Lightly dust your work surface again with flour if needed. Place the third disc of dough on the surface. Punch out six each of the following, making the digits about 2 inches high: 3 •̣ 1 4.
• Make an egg wash by beating the egg and 1 tablespoon water until smooth in a small bowl. Remove the pie from the freezer and brush the top with the egg wash. Place the numbers and dots around the edges of the pie in this order 3 • 14, repeating until you have used them all. Brush the top with egg wash again.
• Place the pie pan on a baking sheet. Bake until the crust is golden brown and the filling is bubbling, about 50 minutes. Allow the pie to cool completely on the sheet pan before slicing.

TRIPLE BERRY MINI PIES

Steps:

• In a small saucepan, combine 1/2 cup blueberries, raspberries, sugar and cornstarch. Cook and stir until mixture starts to thicken, about 5 minutes. Remove from heat; stir in strawberries, butter and remaining 1 cup blueberries. Transfer berry mixture to a bowl; cool to room temperature., Preheat oven to 425°. On a work surface, unroll crusts. Cut 8 circles with a 4-in. biscuit or cookie cutter. Press crusts onto bottom and up sides of ungreased muffin cups. Spoon berry mixture into muffin cups. Bake until filling is bubbly and crust golden brown, 12-15 minutes. Cool in pan 5 minutes; remove to wire racks to cool.

TRIPLE FRUIT PIE

Steps:

• In a large bowl, combine fruits and extract; toss to coat. In another bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 minutes. , Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into the crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges. , Bake at 400° for 20 minutes. Reduce heat to 350°; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly.