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    Pink Pineapple Pie

    Pink Pineapple Pie has a hint of berry flavor thanks to a little strawberry puree mixed into the batter. Colorful sprinkles baked right into the graham cracker crust add an extra ounce of fun!

    It’s been a while since I’ve made a pie, and this one has all the summer vibes. Pink Pineapple Pie – it’s fun to say, isn’t it? I recently learned that pink pineapples are totally a thing, but I didn’t use them for this recipe. Instead I decided to add a little strawberry goodness to my favorite no-cook pineapple pie filling.

    I really wanted this pie to look happy and fun. So first thing I did was whip up a graham cracker crust and add some pink and yellow sprinkles. (I’m a crust sprinkle-er from way back, see here and here). It’s too easy, with just graham crumbs, butter, and sprinkles. It bakes for 10 minutes to set the crumb, and the rest is a no-bake affair.

    The pie filling is so creamy with a no-nonsense list of ingredients: sweetened condensed milk, lemon juice, crushed pineapple, and strawberry puree. I had hoped the puree would give the filling a more pink color, but in the end it needed a little help with drops of pink food color. Whisk this up until well combined.

    Next add in some whipped cream -ah! This makes the pie so light. Fold it all together until no obvious white streaks remain.

    Pour the filling into the cooled crust and chill. It takes about 3 hours to firm in the refrigerator. The spring form collar will slide right off easily because of the butter in the crust. If you don’t have a 9-inch spring form pan, you can make this in a 9 inch deep dish pie pan.

    I had so much fun with the garnishes. I used more whipped cream, more sprinkles, some pineapple leaves, a strawberry half, and a little pineapple cube. It kind of looks like an umbrella drink you’d get at Benihana!

    I’d almost re-name this ‘Happy Pie’ if Pink Pineapple Pie wasn’t so darn catchy and a much better description. It’s cheerful-looking for sure, and so tasty! It’s a cold, creamy treat that’s easy to make when you crave something tropical on a hot day.

    Pink Pineapple Pie

    Heather Baird

    This creamy, tropical-tasting pie is a refreshing dessert that’s easy to make. Serve slices chilled on a hot day.

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    Prep Time 20 minsCook Time 10 minsTotal Time 30 mins

    Course DessertCuisine American

    Servings 8

    Equipment9-inch spring form pan
    Ingredients US CustomaryMetric Crust1 3/4 cups graham cracker crumbs1/2 cup unsalted butter melted1/3 cup pink and yellow jimmies ice cream sprinklesPie filling14 oz. sweetened condensed milk 1 can8 oz. crushed pineapple undrained 1 small can1/4 cup lemon juice1/4 cup strawberry puree sieved to remove seeds2-3 drops liquid pink food color1 cup heavy cream3 tablespoons granulated sugarGarnishes1/2 cup heavy cream whipped to stiff peaks1 tablespoon granulated sugar1/4 teaspoon vanilla extract3 tablespoons pink and yellow sprinklesPineapple leaves1/2 strawberry1 cube pineapples or wedge
    Instructions CrustPreheat the oven to 350F.Combine the graham cracker crumbs and unsalted butter in a bowl. Mix with a rubber spatula until all the crumbs are coated with butter and the texture resembles wet sand. Add the sprinkles and fold them in until well dispersed. Pour the crumbs into a 9-inch spring form pan and press in the bottom and 2 inches up the sides. Bake for 10 minutes. Cool crust completely.Pie fillingCombine sweetened condensed milk, undrained pineapple, lemon juice, and strawberry puree in a large bowl. Whisk together until well combined. Add drops of pink food color. Whisk again to disperse color.In a separate medium bowl, whip the heavy cream until slightly thickened. Slowly add in the granulated sugar 1 tablespoon at a time. Beat to stiff peaks. Add the whipped cream to the pineapple mixture and fold together until well incorporated. Pour the filling into the crust. Refrigerate until set, 3-4 hours.GarnishesBeat the heavy cream in a medium while gradually adding the granulated sugar. Add the vanilla extract and beat to stiff peaks. Transfer the whipped cream to a piping bag fitted with a large closed start tip. Pipe stars of whipped cream around the top edge of the pie. Pipe stars in the center of the pie also. Immediately add sprinkles. Place three or more pineapple leaves standing upright in the center of the pie. Add the strawberry half and pineapple to finish. Store in the refrigerator until ready to serve.
    NotesIf you don’t have a spring form pan, this pie can be made in a 9-inch-deep dish pie pan.
    If you don’t have pink food color on hand, try using a few drops of red.
    You’ll need about 5 oz. of fresh or frozen strawberries (thawed) to yield the 1/4 cup of puree for this recipe.

    Keyword crused pineapple, heavy cream, strawberry puree

    You may also enjoy: LEGGI TUTTO

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    Easy No-Bake Mimosa Pies in Glasses

    Serve up some brunch time fun with these Easy No-Bake Mimosa Pies in pretty glasses. A cup of chilled champagne is stirred right into the zesty orange pie filling.

    I’ve had brunch on my mind with Mother’s Day coming up. My regular menu needs a refresh, so I created a brand new recipe based on an old nostalgic favorite. First, can we all agree that the unofficial cocktail of brunch would have to be the mimosa? I think so.

    This recipe gives me all the Betty Draper vibes. It’s based on a mid-century recipe called Creamy Jell-O Pie. If you’ve ever made it, then you know it’s practically mousse in a pie crust. In fact, you could probably omit the crust in this recipe and just serve it as mousse. But since I love a graham crust, I patted some buttered crumbs into the bottom of each pretty dessert glass.
    The filling starts with a 3 oz. box of orange Jell-O. You probably already know the first step of making Jell-O is dissolving it in hot water. The second step is adding cold water, but instead, we’re adding chilled sparkling wine or champagne. Mix it up well and fold it together with freshly whipped cream.

    Pour the filling over the crust, chill, and garnish. It’s so easy! And there’s no mistaking its inspiration with all that champagne flavor sparkling through.

    Talk about fluffy! For the best, and tastiest results get Jell-O brand gelatin with no artificial sweeteners or high fructose corn syrup. It’s easy to find because it says this right on the box in a big green bubble. I don’t often use convenience foods in my baking, but I honestly appreciate Jell-O’s versatility. There’s a reason it’s been around for so long!
    Served in footed glasses, these easy no-bake mimosa pies look beautiful presented together on a serving tray. If you’d rather enjoy this as pie you can slice, the filling can be poured into a 9-inch graham cracker pie crust.

    Easy No-Bake Mimosa Pies in Glasses

    Heather Baird

    Serve up some brunch time fun with these Easy No-Bake Mimosa Pies in pretty glasses. A cup of chilled champagne is stirred right into the zesty orange pie filling.
    See my variations for an alcohol-free version and an Orange Creamsicle version in the recipe notes.

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    Prep Time 25 minsTotal Time 25 mins

    Course DessertCuisine American

    Servings 6

    Ingredients US CustomaryMetric Pie crust3/4 cup graham cracker crumbs2 tablespoons unsalted butter meltedMimosa filling1 small box orange Jell-O 3 oz.2/3 cup boiling water1 cup chilled champagne or sparkling white wine1 cup heavy whipping cream3 tablespoons granulated sugarGarnishes1/2 cup heavy cream2 tablespoons granulated sugar6 fresh orange wedgesZest of one orange6 mint sprigs
    Instructions Pie crustStir together graham cracker crumbs and melted butter in a medium bowl. Mash together with a rubber spatula until the crumbs are completely coated and resemble wet sand.In the bottom of six footed dessert glasses or cups (about 8 oz. each), divide the crumbs between the glasses (this will be slightly more than 2 tablespoons of buttered crumb per glass). Tamp down gently with a spoon or the bottom of a shot glass. Refrigerate while you work on the pie filling.Mimosa fillingCombine the orange Jell-O and boiling water in a large bowl. Whisk together until the Jell-O is dissolved. Add in the chilled champagne/wine and whisk again until combined and slightly thickened.Place 1 cup heavy cream in the bowl of an electric mixer fitted with the whip attachment. Beat until soft peaks form. Add dissolved Jell-O mixture to the whipped cream and fold together until creamy and consistent with no white streaks remaining. Divide the mixture between dessert cups, filling them within 1-inch of the top of the glasses. Refrigerate until firm, about 3-4 hours.GarnishesBeat the heavy cream in the bowl of an electric mixer while gradually adding the granulated sugar. Beat until stiff peaks form. Dollop or pipe whipped cream on top of the set pie filling. Sprinkle orange zest over cups. Stand an orange wedge upright into the whipped cream and place mint sprigs beside the orange slices.Refrigerate until ready to serve.
    NotesFor an alcohol-free version of this dessert, use white sparkling grape juice in place of the champagne.
    Creamsicle version: Replace the champagne with an equal amount of cream soda. Add 1 teaspoon vanilla extract to the pie filling. Garnish with whipped cream.
    The crust, filling and whipped cream topping can be made and assembled 2 days in advance. Garnish with the zest, mint, and fresh orange slices just before serving.

    Keyword heavy cream, orange Jell-O, pink champange pastry cream

    You may also enjoy: LEGGI TUTTO

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    Ube White Chocolate Ganache Tart

    Purple sweet potato gives this ganache tart delicious flavor and a naturally purple hue. Classic French shortcrust pastry is the perfect foil for the rich filling.Spring is yet to come, but flower-shaped tarts are already blooming in my kitchen! I've been gathering a few new baking tools lately and donating old ones, which feels good on the precipice of the new season. You may recall that I recently purchased a new madeleine pan (see here) and using it inspired me and gave my baking a boost! Around the same time I purchased this blossom tart pan, and I've just been waiting for the right inspiration to use it.This year I'm making an effort to explore ingredients that give foods a naturally vibrant hue. Purple yam, known as ube (pronounced ooh-bae), is one of those ingredients that imparts bold purple color naturally – and it doesn't just look good! It tastes good too, with beautiful sweet potato flavor.Continued, click to read more… LEGGI TUTTO

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    Black Bottom Eggnog Pie

    Make spirits bright with a slice of eggnog pie! A layer of rich chocolate covers the pecan cookie crust for a delicious twist on this quintessential holiday flavor.  

    Eggnog is a mainstay of the season and I miss it when the holidays are over. Come January, it slowly disappears from the dairy case, not to return until Santa does next year. We’ve been relishing this treat nightly with gingersnaps around a cozy fire. It’s like our own tiny celebration of the season. 

    This pie offers a different way to celebrate with eggnog  – a sliceable version wrapped in a pecan cookie crust. It’s rich with a bottom stripe of chocolate and lots of whipped cream on top.

    Nearly a whole package of Keebler Pecan Sandies and a little melted butter make the crust for this pie. It’s a simple foundation that gets a quick bake. Chocolate chips are scattered across the bottom of the hot crust and melt quickly for the ‘black bottom’.

    This recipe doesn’t use commercial eggnog as an ingredient, it’s a scratch-made affair that deserves plenty of whipped cream and freshly grated nutmeg on top, just like any good glass of eggnog should be enjoyed.

    A hefty dose of bourbon in this pie keeps with tradition, but if you’re serving this to kiddos or have other considerations, replace the bourbon with an equal amount of whole milk.

    [click to print]
    Black Bottom Eggnog Pie
    Yields one 9-inch pie2 cups (200 grams) ground pecan shortbread cookie crumbs
    1/4 cup (57 grams) unsalted butter, melted
    1/2 cup (85 grams) semi-sweet chocolate morsels
    2 1/4 cups (532 ml) heavy whipping cream
    1/3 cup (65 grams) granulated sugar
    1/2 cup (120 ml) bourbon
    1/2 teaspoon freshly grated nutmeg
    1 envelope unflavored gelatin
    1/4 cup (60 ml) cold water
    6 egg yolks, lightly beaten
    1 tablespoon unsalted butter
    3/4 cup heavy whipping cream, whipped to stiff peaks
    3 whole pecan shortbread cookies
    More freshly ground nutmeg for garnishPreheat oven to 350°F.
    Stir together cookie crumbs and melted butter in a mixing bowl; press firmly into the bottom of a 9″ deep-dish pie plate. Bake for 8 minutes. Remove crust from the oven and immediately sprinkle chocolate morsels onto warm crust. Let stand 5 minutes or until morsels melt; carefully spread melted chocolate over the bottom of the crust with a spatula. Set aside to cool completely.In a saucepan over medium heat, stir together whipping cream, sugar, bourbon and 1/2 teaspoon nutmeg. Stirring constantly, heat the mixture until it steams but do not boil.Sprinkle gelatin over cold water in a small bowl and let stand 1 minute.Whisk egg yolks lightly to break them up in a separate medium bowl. Gradually whisk 1/4 of the warm cream mixture into the bowl of egg yolks. Add the yolk mixture to remaining warm cream mixture in the pan, whisking constantly. Stir in the bloomed gelatin. Cook at a simmer 3 to 5 minutes, whisking constantly, until the gelatin is melted and the custard reaches 160°F on an instant read thermometer.Remove from heat, and stir in 1 tablespoon of butter until it melts. Cool custard filling to room temperature, about 25 minutes. Pour the filling into the crust. Chill pie in the refrigerator at least 4 hours or until firm.Transfer whipped cream to a piping bag fitted with an open star tip and pipe a thick rope of whipped cream around the outside edge of the pie. Crumble the 3 whole pecan shortbread cookies and sprinkle on top of the pie; sprinkle on ground nutmeg for garnish.Use a sharp knife and gentle pressure to slice pie, as the chocolate layer in the crust will harden as the pie chills in the refrigerator. This pie can be stored in the refrigerator up to one week.Note: 1/2 cup whole milk can be swapped in for the bourbon in this recipe.
    link Black Bottom Eggnog Pie By Heather Baird Published: Tuesday, December 22, 2020Tuesday, December 22, 2020Black Bottom Eggnog Pie Recipe LEGGI TUTTO

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    Mini Apple Pies

    There’s nothing better than classic apple pie, unless it’s having one all to yourself! These little individual pies are big on flavor, and their sweet, buttery pastry crusts bake to golden perfection.I return to this time-honored classic for every kind of occasion, but I especially enjoy making it on patriotic holidays. It somehow feels reverent and dignified, having an apple pie on our buffet on Memorial Day or July 4th. Its origins lie across the pond, but it has become an American symbol, perfected by the hands of our predecessors and steeped in tradition.Individual desserts have always felt special to me, so I decided this year we’d all have our own little apple pie. The apple filling formula is pretty standard and easy to mix up, but the crust recipe is different from regular pie crust. I learned to make pate sucrée in pastry class, and I’ve found it holds up well to nearly any type of juicy pie filling – and it’s perfect for mini pies!
    A food processor makes quick work of forming the dough and it helps keep it cool, as warm hands will melt the cold butter pieces dispersed throughout the dough. Once processed, it will need to rest 30 minutes before rolling. I used a large pastry cutter to stamp dough rounds from the pastry, but you could also flip over your mini pie pans and trim around them 1″ larger than the pan rims.
    These little pies will need to be vented, and you could do so by cutting a slit in the tops of the pies, but I wanted to make these extra-cute for our holiday.A reinforced vent hole can be made with two small, nesting cookie cutters. To do this, first cut a circle from the rolled pastry for a top crust; set aside. Then, use the larger cutter to stamp a shape from the rolled pastry (here, a star). Lay it on the top center of the circle. Use the smallest cutter to cut a vent hole through the stamped shape and pastry round. Now you’re ready to top a pie!
    After fluting the edges of the pie crusts together, cover the pies with egg wash using a pastry brush and immediately sprinkle with coarse sugar. This makes the top crust golden brown and crunchy!

    The thyme in my little herb planter is full of twisty green sprigs, so I added a pinch of chopped fresh thyme to the pie filling. This is optional, but I really love the flavor.I’m serving these pies directly from the little glass pans they were baked in. You can find the pans I used here, if you’re looking for a set of your own.Wishing you a safe and happy holiday weekend!

    Mini Apple PiesYields about eight 5-inch piesFor 8 pies, make two batches of pastry crust, or you can halve the pie filling recipe and make just one batch of pate sucrée to yield just 4 pies.Pate sucrée crust2 cups (10oz/284g) all-purpose flourPinch of salt7/8 cup (14 tablespoons/198g) unsalted butter, cold and cubed1/2 cup (3.5 oz./100g) fine granulated sugar1/2 teaspoon vanilla extract1 egg, slightly beatenPlace the flour, salt, and sugar in the bowl of a food processor, pulse to combine. Add the cubed butter on top of the flour and pulse repeatedly in short bursts until the mixture looks crumbly. Add the vanilla and egg and pulse until the mixture forms a ball to one side of the bowl. Remove the dough and flatten into a circle. Cover with plastic wrap and let rest 30 minutes before use.Apple pie filling1/2 cup (100g) granulated sugar1/2 cup (106g) brown sugar, packed3 tablespoons all-purpose flour1 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg5 large, tart, firm apples, thinly sliced (tested with Granny Smith)1 tablespoon lemon juiceIn a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.Assemble the piesEgg wash (1 egg beaten with 1 tbsp. water)Coarse crystal sugarPreheat the oven to 375°F.Roll the dough on a lightly floured work surface using a floured rolling pin. Cut 7-inch rounds from the dough and fit inside the pie pans. Fill each pie with the apple filling until heaping. Gather the dough and re-roll to 1/4-inch thickness.Cut more pastry rounds to fit the top of each pie. Cut a vent in the center of each pie using a small cookie cutter (or cut 3 slits in the top of the pie using a paring knife). Top the pie with the crust and press edges of the crusts together and flute. Brush pies with egg wash then sprinkle with coarse sugar. Bake the pies for 15-17 minutes, or until the pastry turns golden brown.Allow pies cool before serving, or serve warm with scoops of vanilla ice cream on top.
    link Mini Apple Pies By Heather Baird Published: Monday, May 25, 2020Monday, May 25, 2020Mini Apple Pies Recipe LEGGI TUTTO

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    Peanut Butter Pie

    Classic no-bake peanut butter pie is rich and creamy with a crisp chocolate cookie crust. It’s quick to make and a real crowd-pleaser!It’s been over two months since we’ve eaten any kind of restaurant food or take-out, so I confess: I am a little sick of my own cooking. This past week my usual creative dinners were replaced with prepackaged ravioli, canned soups and pop-tarts for dessert. I simply ran out of steam and interest. However, I plan to do better next week armed with simple oldie-but-goodie recipes that I haven’t made in while. This peanut butter pie is one of those recipes, and a wonderful comfort food. Even though I have made it countless times, I have never posted it here. Today’s the day!
    When I say I’ve made this pie countless times, I do mean it. On one occasion – my parent’s anniversary party in 2017 – I made about 20 peanut butter pies with the help of my sister-in-law (and some ready-made crusts). I didn’t get any great pictures of the pies, but here’s a little photo collage of the menu and the sweets I made. I may have spent more time on the tiered cake than all of the pies – but the pies were the most raved about by the guests! This recipe truly is a crowd-pleaser.
    The pie begins with a cookie crust. Traditionally it is cream-filled chocolate sandwich cookies, but you can replace the cookie crumbs with equal amounts of graham cracker crumbs.
    Cream cheese and smooth peanut butter are the creamy foundation of this pie, along with a can of sweetened condensed milk. Then, whipped cream is folded in to make a cloud-like pie filling.
    The filling is poured into a chilled crust and refrigerated. At this point, you could call it a day and call the pie finished. If you’re looking for a little more eye appeal, you can dress it up with a topping of whipped cream and simple chocolate decors.
    This technique for making chocolate decors is one of my favorites, and you may remember it from these Tiramisu Cupcakes. It’s so easy to achieve by spreading chocolate on long strips of parchment paper, rolling the strips, and then chilling them.
    When you unroll the sheet, tah-dah! Beautifully curved chocolate pieces.

    I love how they look on top of this pie. It’s an extra step and completely optional, but a nice touch for a special occasion.

    Our family has a lot to celebrate this month with some Happy Birthdays and Mother’s Day next week. I have no idea what these occasions will look like for us. Even though our state is opening we are cautious because case numbers are still growing here. I can’t wait for the day when we can safely have a slice of this very pie together!Well wishes! xo

    No-Bake Peanut Butter PieYields one 9-inch pie20 cream-filled chocolate sandwich cookies, pulverized (about 2 cups)1/4 cup (57g) butter, melted1 package (8 oz) cream cheese, softened1 cup (270g) creamy peanut butter1 can (14 oz.) sweetened condensed milk1 teaspoon vanilla extract1 cup (240 ml) heavy cream, whippedToppings1/3 cup (80 ml) heavy cream, whippedChocolate decors or shavings (see video for technique)Pour cookie crumbs into a large mixing bowl. Add the melted butter and stir until crumbs are coated. Press crumb mixture firmly into bottom and up sides of ungreased 9-inch pie plate; chill while preparing the filling.In the bowl of an electric mixer, beat the cream cheese and peanut butter together until fluffy. Add the sweetened condensed milk, beating until smooth; mix in the vanilla extract. Fold in the whipped cream.Pour the mixture into the chilled crust. Refrigerate for 4 hours or until set. Garnish with additional whipped cream and chocolate decors, if desired.Variations:For a graham crust, swap cookie crumbs for graham crumbs in equal amounts.The heavy cream in the pie filling can be replaced with one 8 oz container of whipped topping (no judgement).
    link Peanut Butter Pie By Heather Baird Published: Friday, May 01, 2020Friday, May 01, 2020Peanut Butter Pie Recipe LEGGI TUTTO