Raspberry Jam Cheesecake Pie
Crust:
– ¼ cup melted butter (50g)
– ½ cup shredded coconut (100g)
– ⅓ cup sugar (75g)
– ½ tsp sea salt (2.5g)
– 1 large egg
Cheesecake Filling:
– 2 cups cream cheese, room temp (500g)
– 1 cup sugar (200g)
– ½ cup sour cream, room temp (100g)
– 1 tsp lemon zest (5g)
– 4 large eggs, room temp
– 6 Tbsp cake flour (50g)
– 1 Tbsp rose water (15g)
Berry Drizzle:
– 2 cups raspberries (400 g), divided
– ¾ cup sugar (180 g)
– 1 lemon, halved
– 1 Tbsp rose water (15 g)
– ¾ cup quartered strawberries (100 g)
Instructions:
1. Crust
– Preheat oven to 350°F (180°C).
– Mix melted butter, sugar, salt, and egg. Stir in shredded coconut.
– Press into a 9-inch (23 cm) pie mold. Bake 10 minutes. Cool completely.
2. Cheesecake
– Blend cream cheese, sugar, and lemon zest until smooth.
– Add eggs one at a time, mixing well.
– Stir in sour cream, rose water, and flour.
– Pour over crust. Bake at 340°F (170°C) for 30–35 minutes, until just set.
– Chill at least 4 hours.
3. Berry Sauce
– Cook 1½ cups raspberries (300 g), sugar, and lemon halves over high heat until soft.
– Remove lemon halves, squeeze in juice, discard rinds.
– Stir in rose water. Chill 1 hour.
– Fold in remaining raspberries and strawberries before serving.
4. Assemble
– Unmold cheesecake.
– Spoon sauce on top.
– Serve cold. Optional: top with whipped cream or edible flowers.
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Pumpkin Pie
Ingredients:
– 2 large eggs
– 15 oz / 425g pumpkin purée
– ¾ cup sugar (150g)
– 1 tsp ground cinnamon (3g)
– ½ tsp salt (3g)
– ½ tsp ground ginger (1g)
– ¼ tsp ground cloves (0.6g)
– 12 oz / 354ml evaporated milk
– 1 9-inch (23cm) pie crust
Instructions:
1. Preheat oven to 425°F (220°C).
2. Whisk together eggs and pumpkin.
3. In a separate bowl, mix sugar, cinnamon, salt, ginger, and cloves. Add to pumpkin mixture and stir well.
4. Gradually whisk in evaporated milk until smooth.
5. Pour filling into unbaked pie crust.
6. Bake at 425°F (220°C) for 15 minutes. Lower temperature to 350°F (175°C) and bake for 40–50 minutes more, until the center is just set. A knife inserted should come out clean.
7. Cool completely on a wire rack before serving.
Storage:
– Refrigerate leftovers for 3–4 days.
– Freeze for up to 3 months (airtight container).
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Apple Pie
Ingredients:
– 8 Tbsp unsalted butter (113g)
– 3 Tbsp all-purpose flour (24g)
– ¼ cup water (60ml)
– 1 cup sugar (200g)
– 2¼ lbs Granny Smith apples, peeled and cored (approx. 1 kg)
– 1½ tsp ground cinnamon (3g)
– 1 double pie crust (top and bottom)
– 1 egg + 1 Tbsp water for egg wash
Instructions:
1. Preheat oven to 425°F (220°C).
2. Melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
3. Add water and sugar, whisk well, and bring to a boil. Reduce heat and simmer for 3 minutes, whisking often. Remove from heat.
4. In a bowl, toss sliced apples with cinnamon. Pour warm sauce over apples and stir to coat.
5. Roll out bottom crust to a 12-inch (30cm) circle. Transfer to a 9-inch (23cm) pie plate. Add apple mixture, mounding slightly in the center.
6. Roll out top crust to an 11-inch (28cm) circle. Cut into 10 strips and arrange in a lattice pattern.
7. Mix egg and water, then brush over the lattice crust.
8. Bake at 425°F (220°C) for 15 minutes. Lower heat to 350°F (175°C) and bake for 45 minutes more, until apples are soft and filling bubbles through the lattice.
9. Cool at room temperature for 1 hour before serving.
Storage:
– Room temp: 2 days (covered)
– Fridge: 4 days (covered)
– Freezer: 3 months (airtight container)
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Pecan Cream Pie
Ingredients:
– 1 box (3.4 oz / 96g) instant pudding mix (cheesecake, white chocolate, or vanilla)
– 1½ cups milk (360ml)
– 1 package (8 oz / 226g) cream cheese, softened
– ½ cup brown sugar (100g)
– 2 tsp vanilla extract (10ml)
– 1⅓ cups toasted chopped pecans (160g), divided
– 8 oz / 226g Cool Whip, divided
– 1 6-oz (170g) graham cracker crust or baked 9-inch (23cm) pastry crust
– 8 whole pecans, for garnish (optional)
Instructions:
1. Whisk pudding mix and milk for 2 minutes until thick. Refrigerate to set.
2. Beat cream cheese until smooth. Add brown sugar and vanilla; beat until fully blended.
3. Stir in chilled pudding and 1 cup (120g) pecans.
4. Fold in half the Cool Whip until smooth. Spoon into pie crust.
5. Top with remaining chopped pecans and dollops of Cool Whip. Garnish with whole pecans if desired.
6. Chill loosely covered for at least 2 hours until firm.
To toast pecans:
Spread on a baking sheet and bake at 350°F (175°C) for 5 minutes. Stir and bake 1 minute more.
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Key Lime Cream Pie
Crust:
– 1½ cups graham cracker crumbs (180g, from ~12 whole crackers)
– ⅓ cup packed light brown sugar (65g)
– 4 Tbsp unsalted butter, melted (56g)
Filling:
– 2 cans sweetened condensed milk (2 × 14 oz / 792g total)
– 1 cup plain Greek yogurt (240g, 2% or whole milk)
– 1 Tbsp grated lime zest (6g)
– ¾ cup fresh lime juice (180ml)
Topping:
– 1 cup cold heavy cream (240ml)
– 2 Tbsp confectioners’ sugar (15g)
– 1 tsp grated lime zest (2g)
– 8–10 thin lime slices (for garnish)
Instructions:
1. Crust:
– Preheat oven to 375°F (190°C).
– Mix crumbs, sugar, and melted butter until evenly combined.
– Press into a 9-inch (23cm) deep-dish pie pan, forming a ¼-inch (6mm) thick crust. Bake for 10 minutes. Cool on a wire rack.
2. Filling:
– Lower oven to 350°F (175°C).
– Whisk together condensed milk, yogurt, lime zest, and lime juice until smooth.
– Pour into cooled crust and bake for 15 minutes. Filling should wobble slightly.
– Cool at room temp for 30 minutes, then chill in fridge for 3 hours.
3. Topping:
– Beat heavy cream until soft peaks form. Add sugar and beat to medium peaks.
– Spread whipped cream over chilled pie. Garnish with lime zest and slices.
– Slice cold and wipe knife between cuts for clean edges.
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Egg Custard Pie
Ingredients:
– 3 large eggs, beaten
– ¾ cup sugar (150g)
– ¼ tsp salt (1g)
– 1 tsp vanilla extract (5ml)
– 1 egg white, beaten (for brushing crust)
– 1 pre-made 9-inch pie shell (23cm)
– 2½ cups milk, scalded and cooled (600ml)
– Optional: ground nutmeg for topping
Instructions:
1. Preheat oven to 400°F (205°C).
2. In a large bowl, whisk together eggs, sugar, salt, and vanilla.
3. Slowly add cooled scalded milk and whisk until smooth.
4. Brush the inside of the pie shell with beaten egg white to prevent sogginess.
5. Pour custard mixture into the prepared shell.
6. Lightly dust the top with ground nutmeg using a fine mesh strainer.
7. Bake for 40–50 minutes, until edges are firm and center jiggles slightly.
8. Cool completely on a wire rack, then refrigerate until ready to serve.
