31 Days Of Pie, Day 13: Coconut Cream Pie

31-days-opening-100px Day 13 of 31 Days Of Pie is Coconut Cream Pie.

Ladies and gentleman, I give you a favorite. As in lifelong-all-time-I-will-always-go-for-this-pie pie.  It’s actually tied with Banana Cream Pie, but either will do. And I’m not sure why it’s a favorite, but it has been since childhood days. And when it comes to Coconut Cream Pie, I’m embarrassed to admit I like them all, from homemade to the trashiest frozen version. Guilty pleasure, I suppose. But today’s recipe is definitely a winner, and why shouldn’t it be? It comes from Cook’s Illustrated so you can rest assured it’s delicious and that it works. This pie always disappears instantly in our house, even though I actually like it the next day once the topping has had a chance to thicken and deflate a bit. It just gets denser, if that makes sense.



Coconut Cream Pie


6 ounces animal crackers
2 tablespoons unsweetened shredded coconut
1 tablespoon granulated sugar
4 tablespoons unsalted butter, melted and cooled

1 (13 1/2-ounce) can coconut milk
1 cup whole milk
1/2 cup unsweetened shredded coconut
1/2 cup granulated sugar
1 tablespoon granulated sugar
3/8 teaspoon table salt
5 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter cut into 2 pieces
1 teaspoon vanilla extract

Whipped Cream and Garnish
1 1/2 cups heavy cream (cold)
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon unsweetened shredded coconut, toasted in a small dry skillet until golden brown

1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, pulse animal crackers, coconut, and sugar to fine crumbs, eighteen to twenty 1-second pulses; then process until powdery, about 5 seconds. Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened. Empty crumbs into 9-inch glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time. Set on wire rack and cool to room temperature, about 30 minutes.

2. For the filling: Bring coconut milk, whole milk, shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure that sugar dissolves. Following illustrations 1 through 6, whisk yolks, cornstarch, and remaining 1 tablespoon sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3 or 4 additions; whisk well to combine. Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (To determine whether filling has reached boil, stop whisking; large bubbles should quickly burst on surface.) Off heat, whisk in butter and vanilla until butter is fully incorporated. Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.

3. For the whipped cream: Just before serving, beat cream, sugar, and vanilla with electric mixer until soft peaks form, 1 1/2 to 2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.

Recipe from Cooks Illustrated

31 Days Of Pie, Day 12: Chocolate Black-Bottom Pie

31-days-opening-100pxHere’s a pie that requires no oven, which is fine in summer but with today’s storm in California all I want to do is bake then eat. But still, it’s a fantastic pie that puts chocolate IN YOUR FACE. It comes from Martha Stewart and the rum and macadamia nuts totally throw it over the top for me. And yet again, Adam knocked the styling out of the ballpark, as usual.
This is dedicated to all the chocolate lovers out there.

Chocolate Black-Bottom Pie

3 1/4 cups heavy cream
8 ounces semisweet chocolate, chopped
1 tablespoon spiced rum
1 Easy Press-In Pie Crust  made with chocolate wafers
1/2 cup toasted macadamia nuts, coarsely chopped
2 tablespoons confectioners’ sugar
1. In a medium microwave-safe bowl, microwave 1 1/4 cups cream until hot, about 3 minutes. Add chocolate and let stand until melted, 5 to 10minutes. Whisk to combine, then whisk in rum. Pour 1 1/2 cups chocolate mixture into crust (reserve remaining chocolate mixture). Sprinkle nuts over top. Refrigerate pie 3 hours (or up to 2 days).2. In a large bowl, using an electric mixer, beat 2 cups cream with sugar on high until stiff peaks form, 2 minutes. Top pie with whipped cream, then dot with reserved chocolate mixture. With a skewer, gently swirl chocolate through whipped cream.

31 Days Of Pie, Day 11: Double Chocolate Malted Tart

31-days-opening-100pxDay 11 of 31 Days Of Pie is a Double Chocolate Malted Tart.

Today’s a little different.  I know this is 31 Days Of Pie, but we’re going with a tart today. It’s close enough to a pie, right? Crust + Filling = Pie. Which is what this recipe is all about. However, this is no ordinary tart. Coming from our friend Aida, it’s as luscious, rich, and thick as you could ever imagine, with a multi-layered flavor that goes beyond basic chocolate thanks to the addition of malt powder.  I shall confess that I am not the world’s greatest chocolate lover, but this? Oh man, this. Just take a bite, marvel at its richness, and let it melt in your mouth. Then repeat. It’s a winner.


Double Chocolate Malted Tart

8 tablespoons (1 stick) unsalted butter
1 1/2 cups chocolate wafer cookies crumbs (recommended: Nabisco Famous Wafers)
11 ounces milk chocolate, finely chopped
2/3 cup heavy cream
1/3 cup malted powder (recommended: Carnation Malted Milk)


Melt 6 tablespoons of the butter. Combine cookie crumbs and butter in a small bowl and mix until thoroughly moistened.

Transfer to an 8-inch tart pan. Using the back of a cup or measuring cup, press mixture into the pan with a removable bottom until evenly covering the bottom and sides of the pan. Set in freezer until set, at least 20 minutes.

Meanwhile, place chocolate in a medium heatproof bowl and set aside. Place cream in a small saucepan and bring to a simmer over medium-low heat.

Remove from heat and whisk in malted milk powder until smooth and pour over chocolate. Let sit until chocolate is starting to melt, about 1 minute. Gently stir until all chocolate is melted and smooth. Stir in remaining 2 tablespoons of butter, small piece by piece, until evenly incorporated.

Turn mixture into the prepared tart crust and spread until even. Cover loosely and refrigerate until filling is set, at least 1 1/2 hours.

31 Days Of Pie, Day 10: Banofee Pie

31-days-opening-100px Day 10 of 31 Days of Pie is Banoffee Pie.

It seems timely to post this as Kate and William are here in the states. This traditional British dessert is more important to me than the language they gave us. That’s how serious I am about this pie. And to think I went most of my adult life without Banoffee Pie leaves me ashamed and saddened. So I’m on a mission to make up for lost time. It’s an easy pie that requires no baking, just a little stovetop time for the toffee. It couldn’t be easier, and to be honest I love it the next day when things have had a chance to settle. Not that it really ever lasts that long in my universe. England, thank you.


Banoffee Pie from Saveur Magazine

For the pie crust:
1 stick unsalted butter, melted
1 10-oz. package of digestive biscuits, such as McVities brand

For the filling:

1 stick of unsalted butter
½ cup (4 oz) packed dark brown sugar
1 14-oz. can condensed milk, such as Carnation brand
4 bananas

1. Make the crumb crust: Crush the digestive biscuits in a food processor until you get a fine crumb texture. Transfer to a bowl and stir in melted butter. Press into a 9″-diameter tart base with a removable bottom. Press the mixture up the sides of the tart form with the back of a spoon. Chill the crust in refrigerator for at least one hour.

2. Make the toffee: Melt the butter in a small saucepan. Stir in the brown sugar and melt over low heat. Add the condensed milk and bring the mixture to a boil for a few minutes, stirring continuously. The toffee should darken slightly. Pour the filling into the crust. Cool and chill again for at least one hour until the caramel is firm.

3. To serve, remove the tart from the pan and carefully transfer to a serving plate. Slice the bananas and place them in a single layer on top of the caramel. Whip the cream and spoon it over the toffee and bananas, sealing the filling in. Sprinkle the top of the pie with grated chocolate.

Recipe reprinted from Saveur Magazine

31 Days Of Pie, Day 9: Buttermilk Pecan Pie with Raisins

31-days-opening-100px Day 9 of 31 Days Of Pie is a Buttermilk Pecan Pie with Raisins from the venerable Cooks Illustrated.

For those with an affinity for All Things Pecan Pie (raising hand and jumping up and down right here), this is a spectacular addition to your repertoire. Buttermilk lends a tangy tart flavor, and the raisins are quite unexpected. At least for me they were, and I loved everything about it. Cooks Illustrated mentions that omitting the nuts and raisins makes this a buttermilk chess pie, so you can do that, too. Like all things Cooks Illustrated, it’s specific and very very tested. Happy Tuesday!



Buttermilk Pecan Pie with Raisins

Pie Shell
1 1/4 cups unbleached all-purpose flour, plus extra for dough and rolling surface
2 tablespoons confectioners’ sugar
1/2 teaspoon table salt
8 tablespoons unsalted butter, chilled, cut into 1/4 -inch pieces
2 tablespoons vegetable shortening, frozen, cut into small pieces
1 large egg white, chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup
1 large egg yolk, beaten with 1/8 teaspoon water

6 tablespoons unsalted butter, cut into 1-inch pieces
1 1/2 cups granulated sugar
1/2 teaspoon table salt
3 large eggs
2/3 cup buttermilk
1/2 cup whole pecans (2 ounces), toasted and chopped into small pieces
1/2 cup raisins, chopped fine


1. For Pie Crust: Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter and shortening over dry ingredients.

2. Sprinkle egg white mixture over flour mixture and, with blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together. Shape dough into ball with hands, then flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.

3. Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make 1/2-inch overhang. Tuck overhanging dough under so that folded edge is flush with rim of pan.

4. Chill shell until firm, about 1 hour. Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim, (illustration 2). Prick foil with fork (illustration 3) and return shell to refrigerator while oven is heating.

5. Adjust oven rack to center position and heat oven to 400 degrees. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer. Remove from oven, and set aside while preparing the filling.

6. Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.

7. For Pie: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then buttermilk. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans and raisins.

8. Pour mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely,

Recipe reprinted from Cooks Illustrated

31 Days Of Pie, Day 8: Apple Pie with Cheddar Cheese Crust

31-days-opening-100pxDay Eight From Kate!

About the only difficult thing with this whole 31 Days Of Pie program is narrowing it down to only 31. There are just so many great pie recipes out there! Once again we return to our friend Kate because, well, she’s Kate! And her recipe for apple pie features a cheddar cheese crust. Yes, you heard me right. It’s a touch of savory to the sweet apples, and it’s uniquely delicious. This is a pie that, if left alone, will be devoured by yours truly in seconds.

Once again thanks to Kate for letting us run her recipes. I wholeheartedly encourage you to take a Pie Workshop with her, I really really really do. Best thing ever.  Kate wrote this for Kerrygold and since they have such delicious cheeses you should probably get some. And get some for me, too.

Here are dates for Kate’s upcoming pie workshops, get on it! And they’d make a fantastic gift for someone, too.




Apple Pie with a Cheddar Cheese Crust from Kate McDermott

Art of the Pie Double Crust Pie Dough

(adapted for use with Kerrygold Dubliner or Kerrygold Cheddar Cheese – both are great)

2 1/2 cups all-purpose flour

12 Tablespoons Kerrygold Irish Butter (salted or unsalted) cut into various small pieces – pea to walnut size

2 oz (4 Tablespoons) Kerrygold Dubliner Cheese, grated and chopped fine with a knife

1/2 teaspoon kosher salt

6-8 Tablespoons of ice water (this is an average but it can take a little more or a little less)



Procedure for Dough

Combine all ingredients but the ice water in a large bowl.

With clean hands or pastry cutter, blend the mixture together until it looks like coarse meal with some lumps in it.

Sprinkle ice water over mixture and stir lightly with a fork.

Squeeze a handful of dough together. Mix in a bit more water if it doesn’t keep together.


Divide the dough in half and make two chubby disks about 5 inches across.

Wrap the disks separately in plastic wrap and chill for about an hour.


Take out one disk and put it on a well floured board. Sprinkle some flour onto the top of the disk. Thump

the disk with your rolling pin several times. Turn it over and thump the other side.


Sprinkle more flour onto the top of the crust if needed to keep the pin from sticking and roll the crust out

from the center in all directions. When it is an inch or so larger than your pie pan, fold the dough over the top of the pin and lay it in the pie pan carefully.


Don’t worry if the crust needs to be patched together; just paint a little water where it needs to be patched

and “glue” on the patch piece.


Put the filling in the pie and repeat the process with the other disk.


Apple Pie Filling

For a 9” Deep Dish Apple Pie

About 10 cups heritage apples (skin on), quartered and cored.

1/2 cup flour

1/2 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon allspice

2 gratings nutmeg

1 Tablespoon cider vinegar or fresh squeezed lemon

1 teaspoon Kerrygold Butter chopped into little pieces


Egg Wash

1 egg white mixed with 2 Tablespoons of water

1-2 Tablespoons sugar


Procedure for Filling

Slice apples in 1/2 inch slices.

In a large mixing bowl put all ingredients together except butter and mix lightly until most of the apple surfaces are covered.


Constructing the Pie

Pour into an unbaked pie crust, mounding high.

Dot with butter.

Roll out 2nd crust and place on top. Roll up edges and crimp edges with a fork.

Cut vent holes.

Paint with egg white wash.

Sprinkle sugar on top.


Baking the Pie

Preheat oven to 425 degrees F and bake for 20 minutes. Reduce heat to 375 degrees F and bake for 40-50 minutes longer.

If you get your ear close to the top of the pie you should hear some sizzle in the crust and a gentle whumping sound from inside the pie letting you know that your pie is done!

Cool for at least 1 hour.

31 Days Of Pie, Day 7: Chocolate Peanut Butter Pie

31-days-opening-100pxDay 7 of 31 Days Of Pie comes from my friend Joy.

There are a few things I must say before I jump into Day #7’s Pie. Consider it a bit of news, if you will.

1. If I peel back the curtain, you’ll see that pies are photographed in groups at our studio, usually 5-10 at a time, then taken home or given to photo staff. There’s no way we could or should eat this much food.  And maybe if you’re lucky, we’ll make Frankenpies and drive them to your house or pass over the fence to our neighbor  (6! Pies! In! One! Dish!).

2. The pie in today’s post came home with me, no doubt about it, and enjoyed with Adam’s family. More on this in a bit.

3.  Joy The Baker. I can just say that all day. Joy. The. Baker. My friend. And her friendship makes me feel happy and like a better person, especially when I am basically living for her Sunday Posts. It’s my way of sitting at the table with her drinking coffee and reading the news. I’m not sure she knows this, nor am I’m sure she’d want me in a tattered robe sitting across from her. At least there’s no bedhead, sadly. Baldness can suck it.

4. Ok, on to this pie.

Duality aside, nothing makes me happier than old-fashioned pies that conjure up images of country kitchens and loud swinging screen doors (you can almost hear a radio show off in the distance, right?) Also, nothing makes me happier than modern over-the-top fun pies, filled with so much spirit that the ooohs-and-ahhs from people become giddy laughs. THIS IS THAT PIE.  And it also gets bonus points for me for being salty, which is a fantastic way to cut through what could be an overly sweet pie. It’s not for the faint of heart, this pie makes a bold statement, but so will your family and friends when they see it. In fact, if you’re Adam’s brother you might throw out some expletives right in front of the sentence, so that “HOLY $*@&  @&&#*  CHOCOLATE PEANUT BUTTER PIE” can be heard no less than 8 houses down the street.


Joy The Baker’s Chocolate Peanut Butter Pie from her new book, Homemade Decadence.


  • 1 1/2 cups heavy cream
  • 1 (8-ounce) package cream cheese, at room temperature
  • ¼ cup packed light brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup smooth all-natural peanut butter
  • Graham Cracker Crust or Chocolate
  • Cookie Crust (recipes below)


  • 11/2 cups heavy cream
  • 1/4 cup confectioners’ sugar

OPTIONAL GARNISH (Matt: Joy says optional but really, you’re telling me you’d skip these things? Do it. Trust).

  • 1/2 cup coarsely chopped peanut butter cups
  • ½ cup coarsely chopped salted pretzels
  • 2 ounces dark chocolate, melted


  1. For the filling, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream until it holds soft peaks, 4 to 5 minutes. Transfer to a medium bowl.
  2. In the same bowl of the electric mixer (you don’t have to rinse it out) fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and pliable, about 3 minutes. Add the brown sugar, salt, and vanilla extract and beat well. Beat in the peanut butter until smooth. Remove the bowl from the mixer and gently fold in a quarter of the whipped cream. Gently fold in another quarter of the whipped cream. Repeat twice with the remaining whipped cream until the mixture is well incorporated but still fluffy. Spoon the filling into the prepared crust.
  3. For the whipped cream topping, in the clean bowl of an electric mixer fitted with the whisk attachment, beat the cream and confectioners’ sugar until it holds soft peaks, 4 to 5 minutes. Top the pie with the whipped cream mixture. Cover lightly with plastic wrap and refrigerate for at least 4 hours before serving.
  4. Just before serving, generously sprinkle with the chopped peanut butter cups or salted pretzels, or drizzle with melted chocolate.
  5. The pie will last, well wrapped in the refrigerator, for up to 4 days. makes one 9-inch pie.


  • 1 cup graham cracker crumbs
  • 1 tablespoon sugar
  • Pinch of salt
  • 5 tablespoons unsalted butter, melted and cooled slightly


  1. Put a rack in the upper third of the oven and preheat the oven to 350°F.
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Add the butter and stir with a fork until the mixture is thoroughly moistened. The mixture will not form a dough ball, but will stay a crumby texture.
  3. Dump the crumb mixture into a 9-inch pie dish and, using your fingers, evenly press the mixture along the bottom and sides of the dish.
  4. Bake until the crust is slightly golden brown, 12 to 15 minutes. Remove the pie dish from the oven and let cool completely before filling. makes one 9-inch pie crust



31 Days Of Pie, Day 6: Cranberry Pie

31-days-opening-100px Day 6 is Kate’s Cranberry Pie. We love you, Kate!

This is an important pie. It’s a flip-my-switch, convert-me kinda pie. Sort of like when someone makes amazing brussels sprouts and serves them to sprouts hater. That’s what this pie is for me. How? Oh, it’s that tart thing. Specifically, that cranberry tart thing. Small doses, yes. Big amounts? Insert pucker face. I’ve always considered myself cranberry adjacent, and that’s a fine place for me to be. Until this pie. It’s a fantastic way to feature fresh cranberries, it’s oh-so-seasonal, and if you love cranberries you’ll love this pie. And if you don’t, well, you’ll love this pie. Trust me. I do. Again, a winner from Kate McDermott and I’m so glad Adam pushed to include this. Happy Saturday!


Cranberry Pie

1 qt (4 cups) cranberries, chopped (add some whole berries, too)
1-1/4 c sugar
2-3 teaspoons cornstarch (Kate says there’s a lot of pectin in cranberries so little thickener is needed)
pinch of nutmeg
pinch of salt
1 T butter
1 egg white
1 Art of the Pie double crust recipe  or your crust recipe of choice.   (Matt and Adam say use Kate’s crust recipe! Do it!)



Put cranberries, sugar, cornstarch, nutmeg and salt in a large bowl and mix well. Set aside.

Roll out bottom crust and place in pie plate.

Put cranberry filling in pie plate and dot with butter. Set aside.

Separate egg white into a small bowl and fork beat with 1 tbsp water. Set aside.

Roll out remaining dough disk and carefully lay top crust over filling.
Trim excess dough, crimp edges of pie and cut some vents in top crust.

Brush crust with egg mixture.

Sprinkle with 1-2 teaspoons of sugar.

Bake on the middle rack of the oven until crust is just golden, about 40 minutes at 375 F. Depending on your oven, it may take a little more time!

Note: Use a food processor to chop the cranberries quickly. I chop 3 cups of the cranberries and add 1 cup whole for a filling with varied texture.

31 Days Of Pie, Day 5: Thoroughbred Pie

31-days-opening-100px Day #5 of 31 Days Of Pie is a Thoroughbred Pie from Cook’s Country.

A Southern favorite, Thoroughbred Pie has always been just a weeeeeeeeee bit tooooo sweeeeeeet for me, which I say making that face that silently announces that I’m being nice when all I really want to say is “THIS IS TOO SWEET TO EAT”. Luckily, in our research for 31 Days Of Pie we came across Cook’s Country recipe for it and were happy to see that they reduced the amount of sugar and created more of a balance in each bite, making sure to let the nuts and chocolate shine through. Because sometimes too much is too much, but this one? It’s a true winner.



Thoroughbred Pie


1 (9-inch) unbaked pie shell
3 ounces bittersweet chocolate, chopped fine
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
3 tablespoons bourbon
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
2 large eggs plus 1 yolk, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups walnuts, toasted and chopped


1. Cover pie shell with plastic wrap and refrigerate 40 minutes, then freeze 20 minutes. Adjust oven rack to lower-
middle position and heat oven to 375 degrees. Line chilled pie shell with two 12-inch squares parchment paper,
letting parchment hang over edges of dough. Top with pie weights and bake until surface of dough no longer looks
wet, 20 to 25 minutes.

2. Remove pie from oven and reduce oven temperature to 325 degrees. Carefully remove parchment and weights
and sprinkle chocolate over bottom of hot crust. Let sit 5 minutes, then spread chocolate into even layer; set aside.

3. Melt butter in small saucepan over medium-low heat. Cook, stirring constantly, until butter is nutty brown, 5 to 7
minutes. Off heat, slowly stir in bourbon (mixture will bubble strongly) and let cool 5 minutes.

4. Whisk granulated sugar, brown sugar, cornstarch, and salt in large bowl until combined. Add eggs, yolk, and
vanilla, whisking until smooth. Slowly whisk in warm butter mixture until incorporated. Stir in walnuts and pour
filling into chocolate-lined crust. Bake until filling is puffed and center jiggles slightly when pie is gently shaken, 35
to 40 minutes. Cool on wire rack 4 hours. Serve with Bourbon Whipped Cream. (Pie can be refrigerated, covered, for
2 days.)

Recipe reprinted from Cook’s Country

31 Days Of Pie, Day 4: Salted Caramel Pecan Pie

31-days-opening-100px Day 4 of 31 Days of Pie comes from Jamie Deen and Food Network. IT IS SO GOOD.

Walking Contradiction Alert: Didn’t I just say yesterday that I’m a purist when it comes to Pecan Pie? Ok, forget that. Because today’s pie is in my top 5 favorites of all time. I’m not kidding. It’s a dangerous pie to put anywhere near me, I can’t stop eating it. It comes from Jamie Deen, and we’ve made it a few times already which counts for something, I’m pretty sure. Not only is it a great pie recipe, but the finishing touches of flake salt send it over the top. Salty and sweet, I will forever love this pie. Oh, and please don’t try to substitute table salt for the flakes, you’ll only end up with a salty pie, not a salted pie.


 Salted Caramel Pecan Pie


1 deep-dish frozen pie crust (or you can make your own)
1 cup packed dark brown sugar
1 cup light corn syrup
6 tablespoons unsalted butter, cut into pieces
1 tablespoon flaky sea salt, plus more for garnish
3 large eggs, lightly beaten
2 cups chopped pecansDirections

Preheat the oven to 350 degrees F.Place the pie crust on a baking sheet, prick with a fork and bake for 15 minutes.

Add the brown sugar, corn syrup, butter and salt to a medium saucepan. Place over medium heat and stir while the mixture melts. Bring to a boil. Remove from the heat and cool. Whisk in the eggs and the pecans. Add to the pie shell on the baking sheet and bake for 50 minutes. Cool completely before serving.

Recipe courtesy Jamie Deen, Food Network