The Holidays are Here!
It's finally that time of year for gathering with friends and family, creating memories, and making delicious food. This year we asked our Executive Sous Chef, Hector Berumen, for three holiday dessert recipes, and he did not disappoint! Check out these pie recipes that are perfect for celebrating.
Pecan- Pumpkin Pie
Crust:
- 1 box (14.1 oz) refrigerated Pillsbury Pie crusts softened as directed on box and 1 teaspoon all-purpose flour
Filling:
- 2 large eggs, room temperature
- 1 can (15 ounces) pumpkin
- 1/2 cup maple syrup
- 1/4 cup sugar
- 1/4 cup heavy whipping cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Toppings:
- 2 large eggs, room temperature, lightly beaten
- 1 cup chopped pecans
- 1/2 cup sugar
- 1/2 cup maple syrup
- Whipped topping
Directions:
1. Heat oven to 450°F. Sprinkle both sides of pie crust with 1/2 teaspoon flour; smooth flour over crust. Place crust in a 9-inch glass pie plate. Carefully line pastry with double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over the edge to prevent excessive browning.
2. Bake for 10 minutes. Carefully remove foil; bake 3 to 4 minutes longer or until pastry begins to brown and has become set. Reduce oven temperature to 350°F.
3. In medium bowl, beat all pumpkin filling ingredients with whisk until blended. Pour filling into partially baked crust. In another medium bowl, beat all pecan filling ingredients except pecans with whisk until blended. Stir in pecans. Carefully spoon mixture over pumpkin layer.
4. Bake 30 to 35 minutes or until a knife inserted 1 inch from the edge comes out clean. Cool completely on the cooling rack, about 2 hours. Store covered in refrigerator.
Lemon Pie
Crust:
- 1 box (14.1 oz) refrigerated Pillsbury Pie crusts softened as directed on box and 1 teaspoon all-purpose flour
Filling:
- 1 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 cups water
- 3 large egg yolks, beaten, room temperature
- 1 tablespoon butter
- 1/4 cup lemon juice
- 1 teaspoon grated lemon zest
Meringue:
- 3 large egg whites, room temperature
- 1/4 teaspoon salt
- 1/2 cup sugar
Directions:
1. In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to the saucepan. Bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into the pastry shell.
2. In a bowl, beat egg whites and salt until stiff (but not dry) peaks form. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° until the meringue is golden, 12-15 minutes. Cool.
Pumpkin Pie
Crust:
- 1 box (14.1 oz) refrigerated Pillsbury Pie crusts softened as directed on box and 1 teaspoon all-purpose flour
Filling:
- Egg wash: 1 large egg beaten with 1 Tablespoon milk
- one 15 oz can pumpkin puree
- 3 large eggs
- 1 and 1/4 cups dark brown sugar
- 1 Tablespoon cornstarch
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup heavy cream
- 1/4 cup milk
Directions:
1. Preheat the oven. Then you can start by mixing all the ingredients for your filling: pumpkin puree, eggs, cinnamon, ginger, nutmeg, and salt. Whisk it all together until smooth.
2. Pour the mixture into your pie crust (store-bought or homemade is fine). Bake in the preheated oven.
3. Now you'll reduce the heat and continue to bake. This helps the pie to cook evenly without cracking. Once a knife inserted 1 inch from the crust comes out clean, then it's ready. The center should be just a little jiggly. Let cool and serve, refrigerate, or freeze.