Pies Archives - Wood & Spoon

If you like this chocolate pudding pie you should try:

Banana Coconut Chocolate Cream Pie
Hazelnut Mocha Cream Pie
Banoffee Pie
Chocolate Chess Pie
Chocolate Budino

Chocolate Pudding Pie

This old fashioned chocolate pudding pie is a custard pie made on the stovetop with rich chocolate flavor throughout!

Author: Kate
Prep Time: 20
Cook Time: 35
Total Time: 240
Yield: 9 1x
Category: Dessert

Scale

Ingredients

For the crust:

1–3/4 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
5 tablespons chilled solid vegetable shortening, cut into pieces
6 tablespoons chilled unsalted butter, cut into pieces
5 tablespoons (approximately) ice water
1 large egg whisked with 1 teaspoon water

For the pie:

1cup sugar
1/2 cup unsweetened cocoa powder
6 tablespoons all-purpose flour
3/4 teaspoon salt
3 cups milk
1 large egg plus 1 yolk, whisked together in a bowl
2 tablespoons unsalted butter
2 teaspoons vanilla extract

For the topping:

1 cup heavy whipping cream
3 tablespoons sugar

Instructions

To prepare the crust:

Whiz the flour, sugar, and salt in a food processor to combine (Note: you can also do this by hand with a pastry cutter!) Pulse in the shortening and butter, just until evenly dispersed in pea-sized clumps. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. Remove dough from food processor, form it into a flat round disk, and wrap in plastic wrap. Chill in the fridge for at least an hour prior to use.
When you’re ready to bake the pie, roll the dough out on a well-floured surface into a 1/8-1/4” circle about an inch larger than your pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough leaving a 1” border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate and crimp the edges as you prefer. Prick a few holes in the bottom of the dough with a fork and place the whole pan into the freezer to chill briefly, about 15 minutes. In the meantime, preheat the oven to 350 degrees.
When the oven is preheated, remove the pie plate from the freezer and line the insides of it with a piece of parchment paper. Use either pie weights or dry beans/rice to weigh down the dough and bake for about 20 minutes. After this initial bake, remove the pie weights, brush the entire crust with a thin layer of egg wash (the egg whisked with water), and bake for an additional 5-10 minutes or until golden brown. Set aside to cool while you prepare your filling.

To prepare the filling:

In a heavy-bottomed pan, whisk together the sugar, cocoa powder, flour, and salt. Slowly add in the milk, stirring all the while, and set the pan over medium-low heat. Keep stirring regularly until the mixture comes to a bubble. Continue stirring and cooking an additional 1-2 minutes, removing from heat only once the mixture has thickened to a mayonnaise consistency. Carefully scoop up a cup of the hot mixture in a measuring cup of ladle and slowly add it to the eggs, whisking them all the while to ensure they don’t scramble under the heat of the pudding. Once the entire cup has been added, pour the egg mixture back with the remaining pudding in the pan, stir, and place back on low heat. Bring to a bubble again and cook for an additional minute and a half to thicken and then remove from heat. Stir in the vanilla and butter and pour the mixture into the prepared pie crust. If you find the pudding has clumps, you can use a fine-mesh strainer to strain out any while you pour it into the crust. Place a sheet of plastic wrap directly on top of the filling and refrigerate until cooled and firm.
Once cooled, prepare your topping by beating the whipping cream in a large bowl on medium speed until thickened to soft peaks. Slowly add in the sugar and continue whipping until thickened to a cloud-like consistency. Serve immediately!

I recently offered my grandfather a slice of tomato pie, and he said, “HUH? Tomatoes in a pie?” Turns out, tomato pie is a super Southern thing, and if you were previously unaware, now’s the perfect time to learn all about it. Today’s post is a quick one with a few summer favorites to share with you today, and then we will get to this yummy savory pie!

Tomato Pie by Wood and Spoon. This is a simple summer pie of fresh farm tomatoes, cheddar cheese, Italian herbs, and a buttery flaky crust! Learn how simple it is to make this savory pie that makes for a terrific lunch or dinner option! Serve this pie for summer gatherings! Learn more on thewoodandspoon.com

A New Activity to Consider:

I’m thinking of composting. Do you guys do this already? Now seems like the perfect time to get started, and while researching, I loved this article from GOOP! Send your favorite resources my way if you’re already doing this at home, and check out the article here!

Recipes I’m Dying to Make:

I love a classic PB&J, and this salted PB&J Ice Cream Pie from Bon Appetit looks incredible. A Ritz Cracker crust? Yes, please. I’m also intrigued by this list from FOOD 52 of 11 easy recipes for new home bakers! Tell me all about what you guys are baking at home!

Products I’m Loving:

I love everything from Supergoop, but this sunless tanner with SPF is perfect for these summer days. I usually apply a coat before I head outside and wind up with a nice little glow even after just a few minutes in the sun! I’m also loving my new Chacos. Since I barely get dressed to go anywhere at this point, I basically live in my new sandals, but I’m also super intrigued by their new customizable slides! Check them out here!

Tomato Pie

Here’s what you need to know about tomato pie: It’s cheesy. It’s savory. It’s filling yet refreshing, herbaceous yet creamy, and the whole thing is packed into a delightful buttery crust. I love to serve tomato pie as a lunch or supper option- anywhere you might ordinarily offer a savory tart or quiche. I opted to use a blend of mozzarella (for meltability) and cheddar cheese (for flavor), but a small addition of feta, parmesan, or even asiago would be yummy here too! If you need a shortcut, you can consider doing a refrigerated or frozen store-bought pie crust, but I really love my basic pie dough too much to encourage that. You decide! Give this summer tomato pie a try and let me know what you think! I’ll have another simple recipe for you in less than a week, so stay tuned! Happy Monday, y’all!

If you like this tomato pie you should try:

Tomato Galette
Sausage Kale Pinwheels
Tomato Olive Rolls
Roasted Summer Vegetable Quiche

Tomato Pie

★★★★★

5 from 2 reviews

This tomato pie is a butter crust filled with farm-fresh tomatoes, a creamy cheese topping, and loads of flavor!

Author: Kate Wood
Prep Time: 30
Cook Time: 60
Total Time: 120
Yield: 9 Servings 1x
Category: Main

Scale

Ingredients

For the crust:

1–3/4 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
5 tablespons chilled solid vegetable shortening, cut into pieces
6 tablespoons chilled unsalted butter, cut into pieces
5 tablespoons (approximately) ice water
1 large egg whisked with 1 teaspoon water

For the filling:

3 medium tomatoes, sliced 1/8-1/4” thick
Salt and pepper
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup sour cream
¼ cup mayonnaise
2 dashes hot sauce
1/3 cup chopped onion
1 teaspoon olive oil
1 tablespoon Italian seasoning

Instructions

To prepare the crust:

Whiz the flour, sugar, and salt in a food processor to combine (Note: you can also do this by hand with a pastry cutter!) Pulse in the shortening and butter, just until evenly dispersed in pea-sized clumps. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. Remove dough from food processor, form it into a flat round disk, and wrap in plastic wrap. Chill in the fridge for at least an hour prior to use.
When you’re ready to bake the pie, roll the dough out on a well-floured surface into a 1/8-1/4” circle about an inch larger than your pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough leaving a 1” border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate and crimp the edges as you prefer. Prick a few holes in the bottom of the dough with a fork and place the whole pan into the freezer to chill briefly, about 15 minutes, or longer if your dough has gotten soft. In the meantime, preheat the oven to 350 degrees.
When the oven is preheated, remove the pie plate from the freezer and line the insides of it with a piece of parchment paper. Use either pie weights or dry beans/rice to weigh down the dough and bake for about 15 minutes. After this initial bake, remove the pie weights, brush the entire crust with a thin layer of egg wash (the egg whisked with water), and bake for an additional 5 minutes or until set. In the meantime, prepare your filling.
To prepare the filling:
First, prepare the tomatoes. To remove excess liquid, sprinkle the sliced tomatoes with 1-1/2 teaspoons salt and layer them in a colander with sheets of paper towel. You can gently press down on the towels every so often to squeeze out excess juices. Do this for about 10 minutes.
In a separate bowl, combine the cheese, sour cream, mayonnaise, and hot sauce. Stir and set aside.
Once your pie crust is par-baked, sprinkle the onions on the bottom of the crust, and drizzle with olive oil. Sprinkle on a bit of salt and pepper. Begin to add the drained tomatoes in layers covering the bottom of the crust, sprinkling in salt, pepper, and the Italian seasoning as you go. I used about 1 teaspoon of salt and ½ teaspoon pepper total. Your tomatoes should fill up to about 1” below the lip of the pie crust. Spread the cheese mixture on top and place in the preheated oven to continue baking until the crust is golden and the insides are bubbling throughout about 30 minutes. Remove the pan and allow it to cool completely prior to cutting and serving warmed.

Strawberry Slab Pie

If you like this strawberry slab pie you should check out:

Triple Berry Slab Pie
Caramel Apple Slab Pie
Strawberry Rhubarb Pie
Berry Streusel Pie
Peach Berry Pie

Strawberry Slab Pie

This strawberry slab is two layers of flaky pie crust filled with vanilla-scented summer strawberries. Learn how easy it is to serve a crowd with this recipe!

Author: Kate Wood
Prep Time: 30
Cook Time: 60
Total Time: 120
Yield: 16 servings 1x
Category: Dessert

Scale

Ingredients

For the pie crust:

4–1/2 cups (585 gm) all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup (230 gm) unsalted butter, cold
14 tablespoons (200 gm) shortening, cold
10 tablespoons ice water

For the filling:

2 pounds strawberries, halved or quartered into 1” sized pieces
½ cup brown sugar
¼ cup sugar
3 tablespoons cornstarch
½ teaspoon salt
1 tablespoon vanilla extract or vanilla bean paste
1 egg
Demerara sugar, if desired

Instructions

To prepare the pie crust:

Give the dry ingredients a whiz in the food processor to combine.
Pulse in the shortening and butter, just until evenly dispersed and pea-sized clumps form.
Add 6 tablespoons of ice water and pulse, add in an additional tablespoon of water until a dough begins to form. I usually need 8 tablespoons of water.
Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes prior to use.

To prepare the filling:

Combine the strawberries, brown sugar, sugar, cornstarch, salt, and vanilla extract in a large bowl. Set aside while you prep your pan.

To assemble your pie:

Preheat an oven to 375 degrees. Prepare an egg wash by whisking 1 egg with 2 teaspoons of water. Set aside while you prepare the pie.
Roll out one half of your dough on a lightly floured surface to a 12”x17” rectangle. Once smoothed and sized, roll the dough back onto the rolling pin and transfer the dough into a 15″ x 10″ x 1″ jelly roll pan. Gently press the dough into the edges of the pan and trim off excess dough, leaving a 3/4’” overhand around all edges. Use some excess dough to fill in spots where the dough may have cracked or wasn’t long enough.
Sprinkle your prepared fruit into the pan and spread out to fill evenly. If your berries have made a ton of excess juice, you can drain a few tablespoons of it.
Roll out your remaining piece of dough to a 12”x17” rectangle. Roll the dough onto your rolling pin and transfer it to the pie. Center the pie top on the pan and fold the bottom edge over the top, crimping with your fingers as desired. Use a knife to vent the pie and brush the egg wash over the top crust. Sprinkle with demerara sugar if desired. Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and the filling inside is bubbling. Rotate the pie during baking as needed to brown evenly.

White Chocolate Raspberry Tarts

2 Comments / Pies

Learning new stuff as an adult is hard, right? As a kid, we pop off our training wheels or picked up a new instrument like it was no problem, with no hesitation at all. My kids race up and down stairs and climb on jungle gyms with no fear because it simply doesn’t exist for them. But us adults? Man, that stuff is for the birds. This past week we traveled to Vail, Colorado for a few days of skiing with friends and our 6-year old, Aimee. This was my third time skiing in my life, and it never seems to get any easier. Physically, my body is okay with it, but mentally, I’m a train wreck. By the amount of fear in my eyes, you’d guess I was on a double black diamond with zero visibility, but in reality, I’m going 0.7 MPH on a slope that is basically flat. The anxiety is totally irrational, I know, but there’s no denying it’s there.

At the same token, I’ve also taken up piano. Although I took lessons briefly as a middle schooler, 20 years away from the keys have faded most of whatever skill I acquired in that little time. Even so, I’m loving the chance to experiment and dabble in something that feels new. It’s challenging, no doubt, but the whole process also instills a sense of pride. Like, hey! Check out this old dog learning new tricks! We as humans aren’t wired to just sit back and play it safe, even though that’s what we usually end up doing. While it’s okay to stay in your wheelhouse and plug away at whatever your gifting is, it’s also incredibly fulfilling to step out of our comfort zones and into something new. When you succeed, even if it’s just skiing the beginner hill or playing something silly like “Chopsticks,” it changes something. You’re bolstered with a confidence to do more, press in, or risk it with something new. Do you know what I mean? Skiing is probably not for me, but I’m proud to say that trying new stuff isn’t just for kids. It’s for me and you too.

These white chocolate raspberry tarts are a new-t0-me sort of thing. I’m no stranger to ganache (remember my tutorial from a couple of years ago?) , but I’ve never made fruit-flavored ganache. The slightest bit of fresh raspberry juice makes these white chocolate raspberry tarts the prettiest shade of pink, and I think they may be the perfect treats for any of your upcoming Valentine’s Day events. Would you judge me if I told you that I added the raspberries 100% for that aesthetic pink? (Spoiler Alert: I totally did.)

To make them, we start with a simple press-in crust. Butter, powdered sugar, vanilla, and flour come to together in a crumbly, shortbread-esque crust that gets pressed into the bottoms of 6 teeny tart pans. I like the ones with the removable bottoms so that they all pop out nicely. After baking, the white chocolate raspberry tarts are filled with the ganache. Fresh raspberries are pressed of their juice and warmed on the stove with some heavy cream. The warm mixture gets sent through a sieve to remove any seeds and combined with the white chocolate. Once combined, the mixture is pale pink, smooth, and ready to pour into the prepared tart shells.

Once the ganache has set up, the white choclate raspberry tarts are ready for serving! You can decorate them with whipped cream, fresh berries, or even extra chocolate and dried roses like I did here. After all, what’s more romantic for Valentine’s Day than chocolate and roses? Give these little tarts a try and let me know what you think! Happy Valentine’s Day, y’all, and happy baking!

If you like these white chocolate raspberry tarts you should try:

Double Chocolate Ganache Tart
Blood Orange Swirl Cheesecake Tarts
Raspberry Streusel Cake
Berry Rhubarb Tart

White Chocolate Raspberry Tarts

These white chocolate raspberry tarts have a fruit ganache filling and a soft shortbread crust. Plus they’re pink- so cute!

Author: Kate Wood
Prep Time: 15
Cook Time: 15
Total Time: 120
Yield: 6 1x
Category: Dessert

Scale

Ingredients

For the crust:

¾ cup (170 gm) unsalted butter, at room temperature
1 teaspoon vanilla extract
1–1/2 cups (180 gm) confectioner’s sugar
1–1/2 cups (210 gm) all-purpose flour

For the filling:

Scant 2 cups (300 gm) white chocolate chips
1 cup (140 gm) fresh or frozen and thawed raspberries
1/2 cup (120 mL) heavy whipping cream

For decoration:

Fresh raspberries
Grated white chocolate
Lemon zest
Whipped cream
Whatever sounds delicious!

Instructions

To prepare the crusts:

Preheat the oven to 350 degrees. Cream the butter in a medium-sized mixing bowl until smooth. Add the vanilla and confectioner’s sugar and stir on low until combined. Stir the flour in on low until a crumbly mixture forms. When you press it between your fingers it should pack like wet sand. Divide the mixture between the 6- 4” tart pans with removable bottoms (I used about ½ cup in each pan) and press into the sides and bottom of the pan in an even layer. I find it’s easiest to press into the sides first and then smooth the remaining dough into the bottom. Place the tart pans on a rimmed baking sheet and place in the oven to pan until firm, about 13-15 minutes. Remove from oven to cool completely.

To prepare the filling:

Pour the white chocolate chips in a microwave and heat-safe bowl. Combine the raspberries and heavy cream in a heavy bottomed pan over medium-low heat. Use a potato masher to crush the raspberries and release their juices as your slowly heat the mixture. Once mashed and the mixture has barely began to bubble, remove from heat and use a fine mesh sieve to strain the mixture into the bowl of the white chocolate chips. Use a rubber spatula to smoosh any remaining juice or cream into the bowl but keep the raspberry seeds out (unless you’re into that kind of thing!) Use a whisk to stir the mixture and melt the white chocolate chips. If they don’t melt down completely, put the bowl into the microwave for 10 second increments to melt. Keep stirring and microwaving until all of the chocolate has melted. Divide the mixture into each cooled tart shell and allow to set up until completely firm. I like to do this at room temperature as opposed to the fridge. Some bubbles may pop up in the first few minutes and you can use a toothpick to pop those if you want. Once the tarts have set up you can place in the fridge to chill (if you want) or just go ahead and garnish and serve!

Fudgy Brownie Tart

6 Comments / Pies

Do you think there will come a time when we won’t welcome another perfect chocolate recipe into our arsenal of go-to’s? Will decadent slices of chocolatey goodness like this fudgy brownie tart ever not feel synonymous with holiday desserts? NOPE. Chocolate is here to stay, folks, and today I’m happy to be sharing a recipe that is worth making room for in your kitchen this coming Christmas season. This graham cracker crusted bit of brownie magic is a delicious make-ahead option for those gatherings you’ll be hosting and attending this year, and I can’t wait to tell you about it. Let’s dive in.

I love brownies. Whether they’re from a box, stuffed in an ice cream cake, or piled high with peppermint bark, brownies are my jam. Second only to a chocolate chip cookie (in my book, that is) brownies are an excellent go-to dessert-wise when we just need a sure thing. But what about those times when we’re feeling fancy or when we’re wanting something a little bit out of the box? This fudgy brownie tart is a terrific option for those moments when you need a dessert that shines but is bound to make people feel great. Here, a simple graham cracker crust adds salt and texture to the rich fudgy interior. The filling, made up of butter, melted chocolate, and sugar, benefits from the addition of Red Diamond Classic Coffee which adds an extra layer of flavor and intensity to this already bomb dessert. The small bit of brewed coffee allows the chocolate to taste more chocolatey, and the dessert as a whole develops in complexity. Truly, coffee and chocolate make a beautiful duo.

To make this fudgy brownie tart, we start with the crust. Crushed graham crackers, melted butter, brown sugar, and salt make up the bulk of the sweet and salty crumble. If you’re in the mood, you can throw in a tablespoon of that Red Diamond coffee for an extra bit of mocha flavor. The mixture gets pressed into the bottom of a fluted tart pan with a removable bottom and baked briefly while we mix up the filling. Chocolate and butter are melted together first and then eggs and sugar are whipped together in a large bowl. Whisk in the chocolate mixture and then fold in the dry ingredients. Finally, a pour of brewed coffee is added to the batter that comes together in a brownie-like consistency. I’d highly recommend a little extra coffee here because you know it’s going to taste delicious with the tart.

The final product is a simple fudgy brownie tart that feels special enough for your favorite events but easy enough for a weekday treat. You can feel free to top it with a scoop of ice cream or a dollop of whipped cream, but I prefer it with a single fork and a great cup of coffee. Many thanks to Red Diamond for sponsoring today’s post. I’m very happy to be able to partner with an Alabama local, family-owned company! Red Diamond offers the finest ground and whole bean coffee in a variety of blends, all slow-roasted from 100% Arabica coffee beans. Their classic blend is perfect for including in baked goods like this fudgy brownie tart, and it’s delicious enough to enjoy as a beverage alongside it. Check out their products at a store near you, and thank you for supporting brands that make Wood and Spoon possible. Happy baking to you all and have a great week!

If you like this fudgy brownie tart you should try:

Flourless Chocolate Cake

Molten Caramel Chocolate Cakes

Chocolate Caramel Crumble Cake

Brownie Ice Cream Sandwiches

Fudgy Brownie Tart

★★★★★

5 from 1 reviews

This fudgy brownie tart has a rich chocolate center and a sweet and salt graham cracker crust. Tastes like brownie batter!

Author: Kate Wood
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 9 servings 1x
Category: Dessert

Scale

Ingredients

For the crust:

1/3 cup (70 gm) brown sugar, packed
2 cups (200 gm) graham cracker crumbs
1/2 teaspoon salt
7 tablespoons (100 gm) unsalted butter, melted

For the filling:

6 tablespoons (90 gm) unsalted butter
½ cup (125 gm) chopped dark chocolate (70%)
¾ cup (150 gm) sugar
2 large eggs
¼ cup (35 gm) all-purpose flour
¼ cup (30 gm) cocoa powder
½ teaspoon salt
¼ cup strong-brewed Red Diamond coffee

Instructions

To prepare the crust:

Preheat the oven to 350. Whisk together the brown sugar, graham cracker crumbs, and salt in a medium sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and sides of a 9-10” tart pan with a removable bottom. Bake in the preheated oven for 9 minutes or until set. In the meantime, prepare your filling.

To prepare the filling:

In a double boiler or heavy bottomed pot set over low heat, gently melt the butter and dark chocolate, stirring regularly, until melted completely. In a large bowl, beat together the sugar and eggs until pale and slightly thickened, about 2-3 minutes. Gently fold in the melted butter and chocolate mixture and then fold in the flour, cocoa powder, and salt. Stir in the coffee just until combined and then pour the batter into the prepared crust. Bake in the oven until the top is set and only barely jiggles in the center, about 20 minutes. Allow to cool completely before cutting.

Black Bottom Pumpkin Pie

11 Comments / Pies

What are the traditions you’re looking forward to in the coming months? Is there a recipe or a feeling that you anticipate this time of year, some kind of moment that just kinda makes it feel like home? I recently had an editor at a magazine ask me a similar question, and it got me thinking. Growing up there was coffee cake on Christmas morning, leftover slices of cake for breakfast the day after my birthday, and eggs stuffed with coins hidden in the backyard on Easter, but now, as an adult with my own family, I kinda get to call the shots. I’m finally in the position to be the tradition creator in my own house, so what do I pick? What foods and songs and formalities are going to stick around for the long haul?

My guess is a lot of Moms feel worn out by the pressure to create these Pinterest-worthy parties and moments and foods for their kids around the holidays. We have access to so much, and it’s impossible not to look around and feel compelled to do and create like all of the women we see around us. To be honest, the performer in me has a hard time with just enjoying the moments that arise. Instead, I really struggle with this inner drive to do more, make things better, and spin this web of magic for my kids, especially around the holidays. In an effort to be more mentally and emotionally present, I really want to loosen my grip these few months and make more of the time by sharing me. Less garland, fewer appetizers, a messier house, but a happier Mom. A less frazzled Kate.

I love this black bottom pumpkin pie. Growing up, my Mimi made two pumpkin pies every Thanksgiving, and we’d fight over the leftover slices in the days following. Here, as a self-proclaimed Southern transplant, I took a note from all of the old charity league and church cookbooks and added a black bottom to an otherwise normal pie. What we’re left with is a fudgy layer of chocolate topped with traditional pumpkin pie filling, all wrapped in snug to my favorite shortcut of the holiday season: Diamond Nut’s Pecan Crust.

Similar to the graham cracker crusts you’ve seen in stores for ages, Diamond’s pecan and walnut crusts are pre-made crusts made with their premium nuts. Each crust is mildly flavored and can be used in a number of ways to up the ante on your favorite pie recipes. Because each are ready to use, the pie making process is so much more simple, leaving you with less hours to log in the kitchen and more time to just be present.

This black bottom pumpkin pie is mildly spiced and perfectly sweetened. I prefer to serve mine with large dollops of whipped cream, but you could very well skip that if you’d prefer. As a garnish, I opted for some chocolate shavings and candied pecan pieces, but again, totally unnecessary. The pecan pie crust and yummy autumnal filling is all the flavor this black bottom pumpkin pie requires.

To make it, we start with the black bottom. A simple chocolate ganache made with chopped semisweet chocolate and heavy creamy is prepared and spread into the bottom of the ready-made pecan crust. Next, a filling made with canned pumpkin puree, eggs, sugar, and just enough spice is stirred in a single bowl and poured on top of the set ganache bottom. This black bottom pumpkin pie bakes in a preheated oven in about thirty minutes and cools in the fridge over the course of an hour. I like to serve slices at room temperature with a cloud of fresh cream. YUM.

Many thanks to Diamond for sponsoring this post. I want to hear about the traditions you guys are dreaming up for your families this time of year. Our time is limited, and I so desperately want to be intentional with every minute. I hope this season is full of lots of love for you all, and I can’t wait to hear how you enjoy this black bottom pumpkin pie. HAPPY BAKING!

If you like this black bottom pumpkin pie you should try:

Sweet Potato Pie with Meringue Topping

Pumpkin Cheesecake Tartlets

Pumpkin Pecan Tart with Maple Whipped Cream

Pumpkin Pull-Apart Bread

Black Bottom Pumpkin Pie

★★★★★

5 from 2 reviews

This black bottom pumpkin pie has a chocolate ganache layer topped with a simple pumpkin filling and is baked in a pecan pie crust!

Author: Kate Wood
Prep Time: 20
Cook Time: 40
Total Time: 1 hour
Yield: 9 Servings 1x
Category: Pie

Scale

Ingredients

For the ganache:

3 ounces heavy cream
3 ounces semisweet chocolate chips or chopped chocolate

For the pie:

1 Diamond Pecan Pie Crust
¾ cup pumpkin puree
¾ cup evaporated milk
2 large eggs
1/3 cup sugar
1/3 cup brown sugar
1 teaspoon vanilla
2 tablespoons all-purpose flour
1–1/4 teaspoons cinnamon
¼ teaspoon salt
½ teaspoon ginger
1/8 teaspoon nutmeg
pinch of cloves

Instructions

Start by preparing the ganache. Gently heat the cream on the stove or in the microwave until it is steaming and almost bubbling. Pour the cream over the chocolate in a medium-sized bowl. Cover the bowl with plastic wrap and allow it to sit for 5 minutes. Remove the plastic wrap and whisk gently until smooth. If there are still chunks of chocolate, gently heat in the microwave in 15 second increments. Pour the mixture into the bottom of the prepared pie crust and put it in the fridge or freezer to firm up to fudge consistency.
Preheat the oven to 350 degrees. Combine the pumpkin, evaporated milk, and eggs in a large bowl. Add the sugars and vanilla and stir to combine. Add the flour and spices and stir just until smooth. Pour the mixture over the firm chocolate in the pie crust. Bake the pie in the preheated oven until the edges are set and the center wiggles like jello, about 40 minutes. Remove from the oven and allow to cool completely prior to serving with whipped cream, if desired.

Brown Butter Pear Tart

2 Comments / Pies

Is it just me, or is it way too easy to come home from vacation straight up exhausted? Brett and I spent this past weekend up north, traveling a few days in Boston and Martha’s Vineyard. It was my first time to the area, and I’m excited to report that both were equally charming in their own unique way. Per custom, I have a new recipe to share with you this week as well as the run down on everything we ate, drank, and saw during our time in the northeast. Stay tuned for the brown butter pear tart and read on for the who, what, and where details of our trip!

Where We Stayed:

What started as a trip to Martha’s Vineyard turned into a two part vacay: phase one spent enjoying the big city historical scene of Boston and phase two spent relaxing in the off-season quiet of Martha’s Vineyard. After a few recommendations from friends, we opted for a spunky modern hotel option in Boston, The Envoy, and a quaint bed and breakfast on the vineyard, the Hob Knob. Both were well suited to their respective locations and felt right for our time there. I’d definitely recommend both if you’re looking for a sure thing on your next visit!

What We Ate:

What DIDN’T we eat might be the more appropriate question. This was a non-stop parade of food, fine restaurants, and pastries. I was excited to find many delicious lunch and dinner options in Boston, but found the bakery scene proved to be rather lackluster. There was, however, no shortage of amazing cocktails and pubs, and we also loved checking out the food truck scene at Rose Kennedy Greenway.

Although we arrived in Martha’s Vineyard in what we were told was the last big week before the island shut down for the season, we still found many of the places recommended by friends to be open! Our palates were equally happy to learn that the Martha’s Vineyard Food and Wine Festival was taking place while we were there, and Brett and I were lucky enough to snag tickets to the main tasting on Saturday afternoon. Dozens of wine purveyors and chefs from the Northeast flocked to the island to serve up their goods, and it was a ball. There’s nothing like day drinking and bite-sized appetizers to help you make friends in a new place. If you’re ever in the region during the festival, I highly recommend giving it a try! See below for the full list of local restaurants we visited during our time away.

Boston Recommendations:

Fox and the Knife

An enoteca and restaurant by James Beard Award-winning chef Karen Akunowicz. We enjoyed delicious handmade pastas and Italian liquors there.

The Longfellow Bar

A neighborhood bar and restaurant in Cambridge offering shared plates with exciting flavors.

Shojo

Modern Asian cuisine in the heart of Boston’s Chinatown.

Pammy’s

New American bites in a modernized trattoria setting.

Tatte Bakery

With a number of locations across Boston, Tatte offers a variety of delicious baked goods, coffees, and lunch options in a seriously aesthetic atmosphere.

Sofra Bakery

Middle Eastern inspired baked goods. Check out their online schedule for baking classes!

The Food Trucks at Rose Kennedy Greenway

Martha’s Vineyard Recommendations:

Alchemy

Creative New American fare in a classic dining room setting.

The Port Hunter

A raw bar and approachable new American food are offered in this casual setting.

Back Door Donuts

Delicious donuts and baked goods in a carry-out setting.

State Road

New American cuisine in a cozy tavern setting.

Martha’s Vineyard Food and Wine Festival

What We Did:

Although there’s loads to do in both Boston and Martha’s Vineyard, both areas are spread out in such a way that they weren’t entirely walkable. Luckily, Uber and Lyft were both readily available, and we found it was simple to catch a ride to wherever we wanted to be. Boston is brimming with loads of historical sites and museums, so we spent a good bit of time checking out walking tours and super old buildings. Brett was eager to grab a beer at the Beantown Pub, a bar across the street from Samuel Adams’ gravesite, so that he could “drink a cold Sam Adams while looking at a cold Sam Adams.”( I’ll pause for eye rolling.) Per recommendation from friends, we took a day trip to Cambridge to get a glimpse of Harvard University. The school is spread out all over the city, but it was intriguing just to poke around and eavesdrop on random conversations. The two gentlemen sitting beside me at lunch were having an in depth conversation about hydrogen atoms, and this Dorothy immediately knew she wasn’t in Kansas anymore.

Although the landscape of Martha’s Vineyard is primarily suited for summertime activities, I found the chilly, autumnal version of the island peaceful and charming. We spent most of our time nosing through Mom and Pop stores in downtown Edgartown and taking in the coastal views. If you’re at all interested in fishing or water sports, I’d highly recommend checking out boat rentals as that would be a great way to spend a weekend there.

Brown Butter Pear Tart

Let me start by saying that I adore this tart. Months ago, I ran across a photo of a beautiful layered pear pie. It had, what appeared to be, a phyllo crust filled with thin slices of pears overlapping on one another in a concentric fashion. The crust was browned and flaked and the filling was speckled with fresh pomegranate seeds. Although I wasn’t able to find a recipe for the creation, I decided I needed to make a dessert with a similar look. The brainstorming began.

Here’s what I ended up with: a brown butter pear tart. A simple, press-in sweet pastry dough is filled with a thin layer of brown butter custard and a mountain of fresh sliced red Anjou pears. Upon baking, the pears release their juice and soften, the flavors from the fruit quietly melting into the custard underneath it. The pastry crust, albeit simple, is the perfect vehicle for the subtle flavors, as it offers texture and sweetness while still allowing the filling to sing.

This brown butter pear tart features Kerrygold unsalted butter in two fashions: first, cold chunks of butter are cut into the dry ingredients to create a tender and mildly buttery shell. The dough for the tart crust is so ridiculously delicious that I found myself eating almost as much as I pressed into the pan. Kerrygold butter is also found throughout the brown butter custard. If you need a few pointers on browning butter, please check out my how-to post here.

This brown butter pear tart is without a doubt one of the most unassuming and delightful holiday desserts I’ve made in a long time. Although we’re still a couple of days away from the holiday season, it’s never too early to get planning, and I really think you need to consider this tart in the lineup of Thanksgiving and Christmas treats. Give it a try and let me know what you think! Many thanks to Kerrygold for sponsoring this post, and thanks to you all for supporting brands that make Wood & Spoon possible. Happy baking!

Brown Butter Pear Tart

This brown butter peat tart has a sweet pastry crust, a brown butter custard, and a layered pear filling.

Author: Kate Wood
Prep Time: 30
Cook Time: 30
Total Time: 1 hour
Yield: 9 1x
Category: Dessert

Scale

Ingredients

For the pastry dough:

1–1/4 cup all-purpose flour
¼ cup sugar
¼ teaspoon salt
½ cup cold unsalted butter
1 large egg yolk, white reserved
½ teaspoon vanilla extract
2 tablespoons of ice water, plus more as needed

For the filling:

½ cup unsalted butter
1/3 cup brown sugar
1 large egg
¾ teaspoon vanilla extract
¼ cup all-purpose flour
2–3 large red pears, halved, cored, and sliced in 1/8” slices
Pomegranate seeds, about ½ cup
Toasted walnuts, if desired

Instructions

In the bowl of a food processor, combine the flour, sugar, and salt. Pulse in the butter until it resembles pea-sized crumbs. Don’t over-process. In a small bowl, whisk together the egg yolkd and vanilla. Pulse the egg yolk mixture into the flour just until combined. Add the water and pulse to combine. Don’t process it to the point of it coming together into a dough. The mixture should still be shaggy but should clump together when you squeeze a bit of the mixture together in between your fingers. If it’s still dry add another teaspoon or so of ice water and then pulse to combine. Dump the mixture out onto a clean work surface and bring the dough together into a ball. Flatten it out into a disk, wrap it is plastic wrap, and refrigerate for at least 30 minutes but preferably 2 hours.
When ready to prepare your pie, roll the dough out onto a lightly floured work surface. Roll out the dough to fit into a 9” tart pan with a removable bottom. The dough should be about 2” larger than the pan on all sides. Roll the dough onto your lightly floured rolling pin and gently unroll it into your tart pan. Gently fit the dough into the edges of your pan and use a paring knife or kitchen scissors to trim any dough that extends over 1” the lip of the pan. Press the dough gently into the sides of the pan and use any leftover dough to reinforce the sides where needed. Put the pan in the freezer to set up for 30 minutes while you preheat the oven to 375 degrees.
When ready to bake, prick the bottom of the tart dough with a fork a few times. Use a sheet of parchment to line the pastry dough inside the pan and f ill the tart pan with pie weights (you can also use dried beans or dried rice). Bake in the preheated oven for 15 minutes then remove the parchment and weights from the tart pan. Gently brush the crust with a thin layer of the egg white and bake for 5 more minutes. In the meantime, prep your filling.
Cube the butter and add to a medium heavy-bottomed saucepan to being browning it. Place the pan on medium heat and stir gently with a whisk regularly to allow the butter to melt evenly. Once melted, keep stirring regularly to allow the butter to cook, sizzle, and foam evenly. You’ll begin to notice golden flecks appearing at the bottom of the pan and the butter will become fragrant. When there are amber-colored flecks throughout the butter mixture your butter is browned! Don’t let it burn! Immediately remove it from the heat and pour into a heat-safe mixing bowl. Stir in the sugar. Stir in the egg and vanilla extract and then fold in the flour. Pour the mixture into the par-baked pastry shell and spread to even it out. Cover the filling in a layer of fanned pear slices. Keep the slices in tight on one another to prevent the filling from baking up over on top of them too much. Bake in the preheated oven for an additional 35-40 minutes or until the crust is golden and the filling it cooked underneath. The pears shouldn’t jiggle on top of the pie when the pie is done. Allow to cool serve with a sprinkle pomegranate seeds and toasted walnuts. Enjoy!

Cheddar Apple Pie

6 Comments / Pies

My favorite recipes are the ones that evoke memories. Nana’s banana bread. My mom’s baked spaghetti. Mimi’s chicken and dumplings. The foods that come attached with a series of moments or a special person are the ones that I find most comforting. They just taste like home. Since this is the first recipe of the *official* fall season (let’s be honest, I’ve been secretly dreaming of fall via my denim-filled online shopping carts and cozy coffee creamer choices for about a month now), I thought I’d go all out and share a super fallish recipe: cheddar apple pie.

Apple pie, for me and likely every other Thanksgiving-celebrating American, is an incredibly nostalgic recipe. One of my first real baking experiences was spent with floury hands in a bowl of pie dough destined to encase a gooey apple and cinnamon filling. My Mimi, who makes apple and pumpkin pies every Thanksgiving, first let me saddle up at the counter with her as a middle schooler. With two forks and some serious forearm endurance, we cut fat into dry ingredients, pat together clumps of shaggy dough, and gingerly rolled out thin slabs to fit inside of the glass dishes. It was a technique and recipe she had used for years, and I learned how to make pie dough by studying her methodical movements over the edge of the counter.

Pie dough is still sometimes a mystery to me, and although I have a favorite classic recipe, an all-butter recipe, and even a savory cornmeal dough, I’m always tinkering with the ingredients and technique to try out new combinations. Still, very few pie crusts taste as good to me as the ones that hold my Mimi’s apple pie filling, because you just can’t beat nostalgia.

This cheddar apple pie is a variation of sorts of a few different pie dough and filling recipes that I’ve used over the years. Here, the classic apple, sugar, cinnamon, and spice combination is complimented by a cheddar cheese and butter crust. Yes, we literally take a delicious block of Kerrygold aged cheddar cheese, finely shred it, and work all that goodness into the flour and butter. The final outcome is a crust whose flavor is subtle but entirely unique, a pairing that goes really well with the autumnal filling.

If you’re new to pie making, don’t let this cheddar apple pie scare you. Adding savory elements to dessert is never really my favorite thing, but here, the cheese only barely scents the crust of what is otherwise an entirely sweet and cozy pie. Loads of sugar and apple pie spice bake in with juicy apples until the insides are bubbling and thickened. If you notice you crust starts to brown too much before the filling has had a chance to thicken up, just lightly drape it in a sheet of tin foil. I always like to bake the pie with a larger sheet pan or piece of foil directly beneath it to catch any bubbled-over juices as well.

Here’s a few more basic pie tips to help you out along the way! I want you to have the best luck with this cheddar apple pie, so for best results check out these tricks I always like to adhere to:

Don’t overwork the dough! Cut your fat into the dry ingredients and stir in the water with as few steps as possible to keep your dough tender. If you work with it too long it will get tough.
Work with a chilled dough. Slightly warm or less than cold doughs will slouch and not keep their shape in the pan!
Know that all pie plates bake differently. I prefer to bake pies in my hearty metal pan because I find this yields the most evenly baked pies. Beware that pie crust tends to sag or shrink back in ceramic pie plates. I like to briefly freeze my bottom crust to help prevent this from happening.
Leave a little hangover. When you roll out your bottom crust, you’ll need about a 1-2″ hangover of dough on all sides to give you enough to work with.
Bake until the juices are bubbling! Bubbling juices in the center of the pie means that your filling will have had time to bake up. No bubbles means a runny filling.
Be patient while you wait for your pie to cool. I like to let my pie come to room temperature throughout before cutting into it. You can speed up this process by placing it in the fridge.

Honestly, there’s probably a million other things I could say about pie baking, but I’ll leave you alone for now. In the meantime, many thanks to Kerrygold for sponsoring this delicious post. I hope you all pick up some of their fab aged cheddar and unsalted butter to make this cheddar apple pie. You won’t regret it! Happy fall, y’all!

If you like this cheddar apple pie you should try:

Caramel Apple Pie

Apple Frangipane Tart

Brown Sugar Apple Bundt Cake

Chicken Pot Pie with Cheddar Cornmeal Crust

Cranberry Pear Pop-Tarts

Cheddar Apple Pie

This is a traditional cinnamon-spiced apple pie with a cheddar cheese and butter pie crust!

Author: Kate
Prep Time: 40
Cook Time: 60
Total Time: 240
Yield: 9 1x
Category: Dessert

Scale

Ingredients

For the crust:

2–1/4 cups (350 gm) all-purpose flour
2 teaspoons sugar
¼ teaspoon salt
1 cup (230 gm) unsalted butter, cold and diced
1 cup shredded cheddar cheese
1 cup ice water
2 tablespoons apple cider vinegar

For the filling:

4 lbs apples (I used about 7 fuji apples), peeled, cored and sliced 1/8” thick
1/3 cup sugar
1/3 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 tablespoon apple pie spice
2 teaspoon vanilla extract
Pinch of salt
1 egg white whisked with 1 teaspoon water

Instructions

To prepare the crust:

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse in the butter until pea-sized clumps exist throughout. Pulse in the cheese to combine barely. Pour the vinegar into your ice water and stir. Add about 5 tablespoons of the water mixture into the bowl of the processor and pulse a bit. Add water a tablespoon more at a time until the mix begins to come together into a shaggy dough. Don’t overwork it. Dump the dough out onto a clean surface and bring it together into a ball. Cut the dough in half and flatten each piece into a disk. Wrap in plastic wrap and allow to chill in the fridge for at least 2 hours.

To prepare the pie:

Preheat the oven to 425 degrees. Use a floured rolling pin to roll out half of the dough onto a floured surface into a circle about an inch wider than your pie plate on all sides. Roll the dough back onto the pin and then unroll it into the pie dish. Brush a thin layer of the egg white wash onto the pie dough and place in the freezer while you prep your filling. Combine the sliced apples with the sugar, brown sugar, flour, lemon juice, spice, vanilla, and salt. Toss to evenly coat the apples. Gently ease the dough into the edges of the pie dish and dump the filling into the prepared pie dish. Roll out the second half of dough onto a flour surface and use it to cut lattice strips or top your pie. Cut a few vent strips into the top of the pie if you opt out of a lattice and crimp the edges of the pie together as desired. Brush a thin layer of the egg white wash on top of the pie dough and place in the oven. Decrease the oven heat to 400 degrees and bake for 20 minutes. Decrease the heat to 375 and bake for an additional 30 minutes or until the filling is bubbling under the crust. You can top the pie crust with a sheet of aluminum foil if it begins to look too dark. Allow to cool completely prior to cutting!

Double Chocolate Ganache Tart

6 Comments / Pies

At any given moment, if you open our fridge or freezer, there’s bound to be a few hidden gems. Tucked in the farthest corner, say, behind a jar of pickles and last nights leftovers, you’re likely to find a secret plate of dessert that no one knows about… except for me. If you, like me, live with a bunch of hungry little people, you know the importance of staking a claim on the good stuff while you have a chance, so today I’m going to share the recipe for this double chocolate ganache tart, a dessert that I stuck a flag in and called my own.

When you’re raising toddlers, it seems as if they exist on the grass that they perceive to be not so green. Example: Aimee wants the toy George is playing with, and George wants to sit in Aimee’s chair. If George orders chicken, he wants Daddy’s sandwich. If Aimee asks for grapes she will eat Mommy’s cheese. It’s a never-ending back and forth of one-upping and musical chairs, and frankly, it’s exhausting.

Listen. There are very few things that I can claim as mine. My time, my car, my body, and basically anything else that one would think they could manage on their own is up for grabs when kids are involved. So when I make something like this double chocolate ganache tart, you better believe I’m hiding it. I’m wrapping it in foil and hiding it behind scary leftovers. I’m labeling it as something terrifying like “vegan meatball mash” or “overcooked broccoli,” and when I’m certain the children have fallen asleep, I sneak to the fridge. Gingerly, as quiet as I can be, I unwrap it, take a few bites, and return it to the fridge before anyone knows I’m even in the kitchen. Stealth is of the utmost importance when food is involved, and this tactic is especially important when hosting guests like a mother in law, cousins, or a sweet-toothed sister. You gotta James Bond to and from the fridge if you want that dessert all to yourself.

So why is this double chocolate ganache tart so special? For one, it’s got the sweet and salty flavor vibe that you know is my jam. The crust here is a pretzel and brown sugar combo held together by loads of shimmery liquid gold (aka BUTTER) and baked until it tastes like a caramelized crunch. The filling is rich with two layers of ganache, one white and one bittersweet, layered on top of one another in a balance of flavor that is almost too perfect to describe. I’m always one for a rich chocolate tart, but here, with the addition of the white chocolate, the flavor isn’t overwhelmingly bitter and it makes for a dessert that keeps you coming back for bite after bite.

This double chocolate ganache tart is being brought to you today by my friends at Kerrygold! If a luxe dessert calls for butter, I always depend on Kerrygold to bring it in terms of flavor and quality. Here, butter holds together our deliciously salted crust and plays a role in smoothing out the ganache so that is has a melt-in-your-mouth kind of feel. Butter makes everything better, but especially the secret treats you sneak for yourself. You’ve earned quality butter, so definitely depend on it for this double chocolate ganache tart.

If you have a chance, I hope you’ll make this double chocolate ganache tart this week! In the meantime, I’m going to be developing my idea for a branded tupperware that is labeled “last week’s meatloaf” or “salmon-flavored dog kibble.” You know, something to keep the wandering paws away. Don’t you think that would sell? Have a great week and pop by again later this week for a second recipe that is going to transition us to the fall flavors you’ve been waiting for. Happy baking!

If you like this double chocolate ganache tart you should try:

Chocolate Caramel Pecan Tarts

Brown Sugar Buttermilk Tart

Pretzel Millionaire Bars

Strawberry Pretzel Tart

Cookie Butter Pretzel Mousse

Double Chocolate Ganache Tart

★★★★★

4.5 from 2 reviews

This double chocolate ganache tart features two layers of ganache and a sweet and salty pretzel crust.

Author: Kate Wood
Prep Time: 15
Total Time: 120
Yield: 9 1x
Category: Dessert

Scale

Ingredients

For the crust:

5 ounces of pretzels
1/4 cup (55 gm) brown sugar
1/2 teaspoon salt
1/2 cup /1 stick (115 gm) of unsalted butter, melted

For the white chocolate ganache:

1/2 cup (120 gm) heavy whipping cream
6 ounces white chocolate, chopped
1 tablespoon unsalted butter

For the dark chocolate ganache:

1/2 cup (120 gm) heavy whipping cream
6 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter

Instructions

To prepare the crust

Preheat the oven to 350 degrees.
In a food processor, whiz the pretzels, brown sugar, and salt until the pretzels are crumbs. Add the melted butter and pulse to combine. Alternatively, you can crush the pretzel and stir the other ingredients in to combine.
Pat out the crumbs into the bottom and sides of a 10″ tart pan. Bake in the oven for 8-10 minutes until set. Set aside to cool while you prepare your ganache.

To prepare the filling:

Pour the white chocolate into a medium-sized mixing bowl. Gently heat the heavy whipping cream for the white chocolate ganache on the stove over medium-low heat. Once the cream around the edges of the pan start barely bubbling (don’t overheat it!), remove the pan from the stove and pour over the white chocolate. Whisk until smooth. Add the butter and whisk to incorporate. Pour the white chocolate ganache into the bottom of the pretzel crust and spread to smooth. Put the pan into the freezer or fridge to set up quickly while you prep your dark chocolate ganache.
To prepare the dark chocolate ganache, repeat the process as used for the white chocolate ganache. When the white chocolate ganache is fairly set, pour the dark chocolate ganache on top and spread the smooth. Allow the tart to rest until the ganache is set. Garnish with fleur de sel and either fruit or additional pretzels. Enjoy!

Blueberry Sour Cream Pie

23 Comments / Pies

There’s a few things in life that just work together. Peanut butter and jelly. Jeans and a white tee. Me and any one of the Jonas Brothers. It just works, you know? Today I’m sharing a recipe with one such combo, a pair so fitting and delicious that I’m calling it one of my favorite surprises of the summer: blueberries and sour cream. This blueberry sour cream pie is all kinds of just right, and after I give you the lowdown I think you’ll agree.

If you’re anything like me, the sound of a blueberry sour cream pie is kinda weird at first. After all, isn’t sour cream reserved for baked potatoes? For cheesy French onion dip? Nasty tuna casseroles? NOPE. Sour cream does amazing, miraculous things to baked goods when given a little love (and sugar). Here, the sour cream serves as the base for a custard-y filling that is sweetened with sugar and loads of fresh berries. The end result is a cheesecake-like filling with just the right amount of sweet and tang.

The anchor for this blueberry sour cream pie is a walnut pie crust from my friends at Diamond. I’ve been using their nuts for years, so when they asked me to come up with a recipe using their new ready-made pie crusts I jumped at the chance. I was recently introduced to sour cream pies, and I knew Diamond’s Walnut Pie Crust was the perfect vehicle for that dreamy filling. The crust has great texture, baked up wonderfully, and kept my prep time for this pie under ten minutes.

After a quick stint in the oven, this blueberry sour cream pie is topped with a simple walnut crumble and baked for a few minutes longer until it barely jiggles in the center. Upon cooling, the pie has strata-like layers of crust, custard, berries, and crumble, plus it slices like a dream. I started to serve this pie with a little bit of whipped cream, but honestly, it needs no garnish. The simplicity of a great pie crust, cream filling, and fresh summer produce is about all we need.

I hope you’ll give this blueberry sour cream pie a try and let me know what you think! It’s an easy peasy recipe to round out these summer months, and I think you’ll love it. At the very least, pick up a Diamond Nut Pie Crust for whatever you happen to be cooking up this summer. They’re fab and would make a great shortcut for all your favorite summer pies. I’m going to leave the links below to some pie fillings that would taste great in these crusts, so give it a look and let me know what you think! Happy baking, y’all!

If you like this blueberry sour cream pie you should try one of these:

Strawberry Pretzel Tart

Berry Almond Streusel Pie

Chocolate Caramel Pecan Tarts

Pumpkin Pecan Tart with Maple Whipped Cream

Blueberry Sour Cream Pie

★★★★★

5 from 1 reviews

This blueberry sour cream pie has a walnut pie crust, a sour cream custard filling, and is topped with sugared blueberries and a quick crumb topping!

Author: Kate Wood
Prep Time: 10
Cook Time: 40
Total Time: 50 minutes
Yield: 9 Servings 1x
Category: Pie

Scale

Ingredients

For the pie:

1 Diamond Walnut Pie Crust
¾ cup sour cream
¼ cup milk
1 large egg
1 egg yolk
¾ cup sugar
3 tablespoons flour
1–1/2 teaspoons vanilla
1 teaspoon lemon zest
¼ teaspoon salt
2 cups blueberries

For the crumb topping:

¼ cup flour
3 tablespoons sugar
3 tablespoons salted butter, at room temperature
3 tablespoons finely chopped walnuts

Instructions

Preheat the oven to 375 degrees. Place the pie crust on a sheet pan. In the bowl of a stand mixer, combined the sour cream, milk, egg, egg yolk, sugar, flour, vanilla, lemon zest, and salt. Beat on medium speed for 4 minutes. Pour the blueberries into the prepared crust and pour the batter over top of them. Bake in the preheated oven for 30 minutes or until the top of the pie feels kind of set but is still a little jiggly in the center. In the meantime, prepare the crumb by combining the flour, sugar, and butter with the back of a fork. Toss in the walnuts and set aside. Once the top of the pie feels kinda set, remove the pie from the oven and sprinkle on the crumb topping. Bake for an additional 15 minutes or until the crumb is golden and the pie is completely set. Allow to cool prior to serving!