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Category Archives: Pies

PI(E) DAY

14 Tuesday Mar 2017

Posted by Ceri Wilkin in Pies, Recipes

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chocolate, custard, delicious, Dessert, easy, family, fruit, mini, pi(e) day, sweet

RASPBERRY, WHITE CHOCOLATE MINI PIES

1 egg

1 tablespoon water

2 tablespoons flour

1 package puff pastry sheets, thawed

4 ounces cream cheese, softened

2 tablespoons sugar plus more for decorating

1/2 cup white chocolate chips

1 package raspberries

Heat the oven to 400F. Beat the egg and water in a small bowl with a fork.

Sprinkle the flour on the work surface. Unfold one pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Using a round cutter, cut 12 (3-inch) circles. Repeat with the remaining pastry sheet.

Stir the cream cheese and 2 tablespoons of the sugar in a medium bowl until the mixture is smooth. Stir in the white chocolate chips.

Brush the edges of 12 pastry circles with the egg mixture. Place about 1 tablespoon cream cheese mixture in the center of each. Top with 1 to 3 raspberries. Place the remaining pastry circles over the filling. Press the edges firmly to seal. Crimp the edges with a fork. Brush the pastries with the egg mixture and sprinkle with the remaining sugar. Using a sharp knife, cut a small slit in the top of the filled pastries. Place onto baking sheet and bake for 20 minutes or until the pastries are golden brown.

Enjoy!

EGG CUSTARD PIE

Heat oven to 350F. In a medium bowl, combine 2 lightly beaten eggs with 1 3/4 cups eggnog, 2 tablespoons bourbon, 1 tablespoon sugar, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg and 1/4 teaspoon salt. Whisk until well combined. Pour into crust, bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. Refrigerate at least an hour before serving.

Enjoy!

Recipe adapted from relish, November 2015

relish.com/

KEY LIME PIE

13 Wednesday Jul 2016

Posted by Ceri Wilkin in Dessert, Pies, Recipes

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Arkansas & Missouri Railway, Mum, summer, train, Van Buren

It had been a long time intention to travel on the Arkansas & Missouri Railroad from Springdale to Van Buren – and we had an excellent day – traversing the tracks that were laid in 1882, with snacks and hot coffee readily available in our passenger car, listening to the wonderful, informative commentary and enjoying the stunning sights, before disembarking in the historic downtown of Van Buren for lunch, a trolley tour and a spot of shopping.

seated in a comfortable vintage car on the way to Van Buren

seated in a comfortable vintage car on the way to Van Buren

a glimpse of the gorgeous scenery from the caboose

a glimpse of the gorgeous scenery from the caboose

 

 

 

 

 

 

We arrived back in Springdale, stopped at the supermarket to pick up essentials, and deposited Mum and the groceries at home before heading to church. Usually we go out to eat after attending the Wednesday evening service, but as we had been gone all day, we decided to go home for a relaxed, light, easy dinner and delicious dessert.

KEY LIME PIE

key lime pie

3 eggs

1/2 cup key lime juice

1 tablespoon freshly grated lime zest

1 (14-ounce) can condensed milk

Graham Cracker pie crust

Heat oven to 325F.

Beat eggs, condensed milk, key lime juice and lime zest in medium bowl until well blended. Pour into pie crust. Place in oven and bake for 30 to 35 minutes or until center is set. Cool for 15 minutes. Refrigerate for two hours or until chilled before serving. Serve with whipped cream if desired.

Enjoy!

VINEGAR PIE

23 Wednesday Mar 2016

Posted by Ceri Wilkin in Pies, Recipes

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easy, quick, unusual

As soon as we saw the recipe for this unusual pie in the morning paper, I knew I had to make it. I found it to be rather bland, but because the name is a little off-putting and unappetizing, it sat untouched in the refrigerator for 4 days before anyone gathered up the courage to try it.

VINEGAR PIE

vinegar pie

1 (9-inch) pie crust

1/4 cup butter

2 eggs

1/2 cup sugar

1/2 cup brown sugar

1/4 cup flour

1/2 teaspoon nutmeg

3 tablespoons apple cider vinegar

Heat oven to 400F. Line a pie plate with the crust. Melt butter, set aside. Beat the eggs in a small bowl, set aside. Beat the eggs in a small bowl, set aside.

In a large bowl, blend both sugars, flour and nutmeg until no lumps remain. Stir in vinegar, eggs, melted butter and 3/4 cup water until well blended. Pour into pie shell. Bake for 30 to 40 minutes or until filling is just set in the center. Remove from oven and let cool completely.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, March 2016

www.arkansasonline.com/

SOUTHERN PECAN PIE

18 Monday Jan 2016

Posted by Ceri Wilkin in Pies, Recipes

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best, delicious, Dessert, favorite food, Martin Luther King Jr.

Although Martin Luther King Junior Day was signed into law as a federal holiday in 1983, it wasn’t until 2000 that it was officially observed in all of the 50 States. According to historical accounts, Martin Luther King Juniors favorite food was Pecan Pie, so we recognized his extraordinary life with this delicious Southern dessert.

SOUTHERN PECAN PIE

1 piecrust

1 tablespoon powdered sugar

4 eggs

1 1/2 cups light brown sugar

1/2 cup butter, melted and cooled to room temperature

1/2 cup granulated sugar

1/2 cup chopped pecans

2 tablespoons flour

2 tablespoons milk

1 1/2 teaspoons vanilla essence

1 1/2 cups pecan halves

Heat oven to 325F.
Fit piecrust into a 10 inch pie dish, sprinkle with powdered sugar.
Whisk eggs in a large bowl until foamy, whisk in brown sugar, butter, sugar, chopped pecans, flour, milk and vanilla essence.
Pour mixture into piecrust and top with pecan halves.
Bake at 325F for 30 minutes, reduce the oven temperature to 300F, and bake for 30 more minutes.
Turn the oven off and let pie stand in oven, with door closed, 3 hours.
Enjoy!

Recipe adapted from Southern Living, October 2011
www.southernliving.com › Food › Recipes‎

HAM, MUSTARD AND BEER MINI PIES

16 Sunday Aug 2015

Posted by Ceri Wilkin in Pies, Recipes

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delicious, family, friends, pie, savory

I prepared these flavorful Ham, Mustard and Beer Mini Pies as part of a dinner I was making for friends. Unfortunately, they weren’t fully cooked when we sat down to dine, and we had moved on to dessert by the time they were ready. However, I shared them the next day with my family, and relished this little taste of home.

HAM, MUSTARD AND BEER MINI PIES

ham mustard and beer pies

50 grams butter

1 clove garlic, peeled and crushed

2 teaspoons grainy mustard

50 grams flour

1 cup beer

1/2 cup milk

1 tablespoon worcestershire sauce

1 cup grated sharp cheddar

400 grams ham, diced

puff pastry

egg wash

10 slices mozzarella

Heat butter in a medium saucepan. Saute garlic and mustard until fragrant. Add flour and cook for 2 minutes. Slowly add beer, stirring constantly until smooth. Add milk and sauce. Simmer gently for 10 minutes. Cool then mix in cheese and ham.

Heat oven to 180C. Cut 10cm x 12cm circles and line a lightly greased muffin tin. Divide ham mixture between cases. Cut 10cm x 8 cm pastry circles to cover pies. Crimp with fingers to seal, brush with egg wash and cut a cross on top. Bake for 20 minutes or until golden. Before serving, top with mozzarella and grill until melted.

Enjoy!

Recipe adapted from New Zealand House and Garden

www.stuff.co.nz/life-style/home-property/nz-house-garden/

CHEESE AND SAUSAGE QUICHE

06 Monday Jul 2015

Posted by Ceri Wilkin in Pies, Recipes

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delicious, dinner, easy, light, lunch, piecrust, quick, tart

As the school year was coming to an end, like every other busy Mama, I was trying to fit too much into one day. Between a morning walk, paying bills, yoga, dropping a buggy at a friends hours, and squeezing in a facial, I didn’t have the continuous 35 to 40 minutes at home that was required to cook the Cheese and Sausage Quiche I had planned for a light dinner. So I lowered the oven temperature to 175F and cooked it for an hour, and, like my day, it turned out perfectly.

cheese and sausage quiche - whole

– with things being so busy, it was the next day before I was able to capture a picture of the quiche, and by then it was rather picked over!!

CHEESE AND SAUSAGE QUICHE

cheese and sausage quiche piece

1 (1-pound) package of ground pork sausage

1 onion, chopped

1/3 cup chopped green bell pepper

1 3/4 cups shredded sharp cheddar cheese

1 tablespoon flour

1 (9-inch) frozen unbaked piecrust

2 eggs

1 cup evaporated milk

2 tablespoons chopped parsley

1/4 teaspoon garlic powder

salt and freshly ground black pepper

Heat oven to 350F. Brown sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until sausage crumbles. Remove from skillet, reserve 1 tablespoon of drippings in skillet.

Saute onion and bell pepper in hot drippings over medium-high heat for 3 minutes or until tender. Stir together cheese, flour, sausage, onion and bell pepper. Place piecrust shell on a baking sheet, and spoon mixture into piecrust.

Whisk together eggs, evaporated milk, parsley, and garlic powder, in a bowl until smooth. Season with salt and pepper. Pour over sausage mixture.

Bake for 35 to 40 minutes or until golden brown and set.

Enjoy!

Recipe adapted from Southern Living, April 2014

www.southernliving.com/

KEY LIME PIE and CHOCOLATE CREAM PIE and BANANA CREAM PIE

08 Monday Jun 2015

Posted by Ceri Wilkin in Pies, Recipes

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Dessert, family, favorites, greek yogurt, sweet

My daughter loves pie. Occasionally she will randomly articulate the word, will ask almost anyone she encounters if they like pie, uses it as a secret code between her and her friends, and requests we eat it at every available opportunity.

She hasn’t found a flavor she doesn’t adore (except maybe apple), and her favorite usually happens to be whichever one she has eaten most recently. She delights in the filling, but not always the crust. Here are three I have made recently for our family.

KEY LIME PIE

key lime pie

CRUST

1 cup graham cracker crumbs

1 tablespoon brown sugar

1/8 teaspoon salt

2 ounces white chocolate, grated

3 tablespoons butter, melted and cooled

2 tablespoons canola oil

FILLING

1/2 cup plain Greek yogurt

1/2 cup fresh Key lime juice

1/2 teaspoon grated lime rind

3 egg yolks

1 (14-ounce) can sweetened condensed milk

Heat oven to 350F.

To prepare crust, combine crumbs, sugar, salt and chocolate in a bowl, stirring well to combine. Add butter and oil, stir to combine. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray.Bake for 8 to 10 minutes or until beginning to brown. Cool completely on a wire rack.

To prepare filling, place yogurt, key lime juice, lime rind, egg yolks and condensed milk in a bowl, beat with a mixer at medium speed for 2 minutes. Pour mixture into prepared crust. Bake for 12 to 14 minutes or until set. Cool pie on a wire rack, cover and chill at least 2 hours.

Enjoy!

Recipe adapted from Cooking Light, July 2013

www.cookinglight.com/

CHOCOLATE CREAM PIE

chocolate cream pie

3/4 cup sugar

1/3 cup flour

1/4 teaspoon salt

2 cups milk

2 eggs

1 tablespoon butter

1 cup chocolate chips

1 teaspoon vanilla

1 baked and cooled 9-inch pastry shell

In a saucepan, mix sugar, flour and salt. Add 1 cup of the milk, mix until smooth, and bring to a boil over medium heat. Continue to stir and boil until smoothly thickened, about 2 minutes. Remove from heat. With fork, beat eggs with remaining milk, gradually stir into hot mixture, then put back over heat and boil again until mixture thickens a bit more, about 1 minute. Remove from heat, and stir in butter, chocolate and vanilla. Stir until chocolate is completely melted. Pour into baked shell and chill. Serve with whipped cream if desired.

Enjoy!

BANANA CREAM PIE

banana cream pie

GRAHAM CRACKER CRUST

18 square graham crackers

1/4 cup light brown sugar

1/4 teaspoon freshly grated nutmeg

pinch of salt

8 tablespoons unsalted butter, melted

FILLING

2 cups half-and-half

1/2 cup milk

1/4 cup light brown sugar

1/4 cup sugar

1/3 cup cornstarch

3 egg yolks, beaten

2 tablespoons butter

1 teaspoon vanilla

2 ripe bananas

1 cup cream, whipped with 2 tablespoons of confectioners sugar and 1 teaspoon of vanilla extract

Heat oven to 325F.

TO MAKE PIE CRUST

Place graham crackers in a food processor and pulse until there are no large pieces. In a medium bowl, combine crumbs, 1/4 cup brown sugar, nutmeg, salt and melted butter. Mix thoroughly, scrape mixture into 9-inch pie plate. Using the bottom of a measuring cup, press the crumbs against the bottom and up the sides of the pan, making the crust as even as possible. Bake for 10 minutes, then cool on a wire rack.

TO MAKE FILLING

In a medium saucepan, whisk together the 1/2 and 1/2, milk, brown sugar, sugar, cornstarch and egg yolks. Over medium heat, using a whisk, cook the mixture, stirring constantly and taking care to scrape the bottom and sides of the pan, until the mixture starts to thicken and bubble. About 3 to 4 minutes. Stir in butter and vanilla and set aside to cool slightly. Chop the bananas and mix into the filling, scrape filling into crust.

Cover pie and refrigerate for 6 hours or overnight. Cover with whipped cream.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2015

www.arkansasonline.com/news/features/food/

 

CORN AND BACON PIE

04 Wednesday Feb 2015

Posted by Ceri Wilkin in Pies, Recipes

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asiago, bacon, corn, crust, family dinner, gruyere, red bell pepper, savory

This has been one of my all-time favorite meals to cook. The kids were in and out of the kitchen, and creativity was high. My oldest wanted cornmeal as a prop for a movie he was making. My youngest was contending with stuffed toy snakes, placed dramatically around the house, and my daughter was making a music video and wanted me to come and observe. I made the time between sautéing onions, whisking crust and filling ingredients and taking dessert out of the oven to watch and wrestle, laugh and feel an overwhelming sense of love and gratitude.

CORN AND BACON PIE

corn and bacon pie

CRUST

1 cup flour

3/4 cup cornmeal

1/2 teaspoon salt

1/4 cup chilled unsalted butter, cut into 1/2-inch cubes

3 tablespoons shortening, diced

3 to 4 tablespoons iced water

FILLING

1/2 pound bacon, coarsely chopped

1 1/2 cups sweet onion, chopped

1 cup chopped red bell pepper

2 1/2 cups frozen corn kernels, thawed, patted dry

1 1/2 cups half and half

3 eggs

1 teaspoon dried thyme (I was out of thyme so substituted tarragon)

1/2 teaspoon salt

1/2 teaspoon Worcestershire sauce

1/4 teaspoon freshly ground black pepper

1 cup chopped green onions

1 cup grated Gruyere cheese

1/2 cup grated asiago cheese

CRUST

Whisk flour, cornmeal and salt together in a large bowl. Cut in butter and shortening until mixture resembles coarse meal. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Shape dough into disk. Wrap, chill at least 30 minutes.

Heat oven to 400F. Spray a 9-inch diameter glass pie dish with nonstick spray. Place large piece of parchment paper on work surface. Place dough in center, cover with second sheet of parchment. Roll out dough to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared pie dish. Carefully peel off remaining parchment. Fit crust into dish, sealing any tears. Trim off excess dough.

FILLING

Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 tablespoons drippings. Add onion and pepper to skillet. Saute until almost tender, about 8 minutes. Add corn, sauté until very tender, about 3 minutes longer.

Whisk half and half, eggs, thyme or tarragon, salt, Worcestershire and black pepper. Mix in green onions, then corn mixture. Sprinkle bacon then cheeses over bottom of crust. Pour in egg mixture.

Bake pie until filling is golden and just set in center, about 55 minutes. Let pie cool at least 30 minutes. Serve warm.

Enjoy!

Recipe adapted from Bon Appetit, February 2008

www.bonappetit.com/

SALTED CHOCOLATE TART and FUDGE PIE

26 Wednesday Nov 2014

Posted by Ceri Wilkin in chocolate, Dessert, Pies, Recipes

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evaporated milk, graham cracker crust, hazelnut, no-bake, piecrust, salted

Two quick and simple chocolate pie recipes, to add a little sweetness to your celebration.

SALTED CHOCOLATE TART

salted chocolate tart

1 cup cream

8 ounces chocolate, chopped

2 tablespoons hazelnut liqueur

9-inch graham cracker piecrust

1/4 cup toasted hazelnuts, chopped

1 teaspoon flaky sea salt

In a medium saucepan, bring cream to a simmer. Off heat, whisk in chocolate until melted, then stir in liqueur. Pour into crust. Sprinkle with nuts and salt. Chill until set, about 2 hours.

Enjoy!

Recipe adapted from Rachael Ray Magazine, July/August 2014

www.rachaelraymag.com/recipes/

FUDGE PIE

chocolate pie

2/3 cup evaporated milk

6 ounces semisweet chocolate morsels

2 tablespoons butter

1 cup sugar

2 tablespoons flour

2 eggs

2 teaspoons vanilla extract

3/4 teaspoon salt

1 (9-inch) frozen unbaked piecrust shell

Heat oven to 375F. Microwave the milk, chocolate morsels and butter in a large microwave-safe bowl, for 1 to 1 1/2 minutes, or until melted and smooth, whisking at 30 second intervals.

Whisk sugar and flour into chocolate mixture. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Pour mixture into pie shell.

Bake for 35 to 40 minutes or until set.

Cool 10 minutes before serving.

Enjoy!

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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