Graham Cracker Pie Crust

Adapted from Original Recipe by: Chef Jean-Pierre 

Makes Two 9-inch Pies.

RECIPE INGREDIENTS

Crust:

• 8 ounces Graham Cracker or Cinnamon Graham Crackers
• 1 cup Unsalted/Lightly Salted Mixed Nuts, Macadamia, Walnut, Pecan, Almond or whatever makes you happy.
• 1/2 cup Sweetened Flaked Coconut
• 1/4 cup Brown Sugar
• 4 ounces Unsalted Butter melted
• One pinch of Salt

RECIPE INSTRUCTIONS

 

9 inch Pie Pan

Preheat Oven to 325°F / 162°C

• To prepare the crust process all ingredients until you reach the consistency of wet sand. Arrange in your pie plate pack the crust the way the chef did in the video and pre-Bake for 10 minutes, take out of the oven and cool at least 15/20 minutes before filling.

South Florida Key Lime Pie

 Adapted from Original Recipe by: Chef Jean-Pierre

RECIPE INGREDIENTS

Crust:

• 8 ounces Graham Cracker or Cinnamon Graham Crackers
• 1 cup Unsalted/Lightly Salted Mixed Nuts, Macadamia, Walnut, Pecan, Almond or whatever makes you happy.
• 1/2 cup Sweetened Flaked Coconut
• 1/4 cup Brown Sugar
• 4 ounces Unsalted Butter melted
• One pinch of Salt

Filling:

• 20 ounces Sweetened Condensed Milk
• Zest of 2 or 3 Limes
• 1 tablespoon 100% Pure Vanilla Extract
• 6 large Eggs Yolks
• 6 ounces Fresh squeezed Lime Juice
• One pinch of Salt

Whipped Cream:

• 2 cups Heavy Whipping Cream
• 4 tablespoons Powdered Sugar
• 1 teaspoon 100% Pure Vanilla Extra

RECIPE INSTRUCTIONS

 

10 inch Pie Pan

Preheat Oven to 325°F / 162°C

• To prepare the crust process all ingredients until you reach the consistency of wet sand. Arrange in your pie plate pack the crust the way the chef did in the video and pre-Bake for 10 minutes, take out of the oven and cool at least 15/20 minutes before filling.

Reduce Oven Temperature to 300°F / 150°C

• Mix the condensed milk, lime zest, vanilla and egg yolks mix well and add the lime juice and quickly incorporate. Pour into the Pre-Baked shell and bake for 30 minutes, or until the filling has set and does not “jiggle” in the middle.  Let the pie rest for about 60 minutes at room temp and refrigerate for at least 3 to 4 hours (better overnight).

For the Whipped Cream:

• Cool the bowl in the freezer for at least 30 minutes.  Whip the cream, and sugar together till soft and avoid over-beating.
  Serve topped with whipped cream and lime-zest, lime slices for garnish.

Sweet Potato Pie

 Pie Crust

1 1/2 C Flour

1/2 tsp Salt

1/2 C Butter Flavored Shortening Chilled

1/3 C Ice Water

Filling

3 large Orange Fleshed Sweet Potatoes scrubbed

8 Tbs Butter melted

3/4 C packed Brown Sugar

1/2 C Sugar

2 Eggs beaten

1/4 C Half-and-Half

3/4 tsp Cinnamon

1 tsp nutmeg

Whipped Cream for serving

For the crust

Sift flour and salt into a medium bowl. Add the shortening. Using a pastry blender cut in the shortening until the mixture is coarse crumbs. Stirring with a fork slowly add enough water for the mixture to clump together. Shape dough into a disk, wrap in saran wrap and refrigerate for an hour. 

On a lightly floured surface roll the dough into a 13 inch circle and transfer to a 9-inch pie pan. Cut excess dough leaving enough to fold the edges into desired look.Cover with plastic wrap and refrigerate while making the filling.

Filling

Bring a pot of lightly salted water to a boil. Add the sweet potatoes and reduce heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain and run under cold water until cool enough to handle. Peel the sweet potatoes ad place in a medium bowl.

Mash with a mixer on medium speed until very smooth. Measure 3 cups of mashed sweet potatoes, Keep any extra for another use.

Preheat the oven to 400. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 C of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown about 15 minutes. If the pie shell puffs do not prick.

In a mixing bowl on low speed mix the mashed sweet potatoes, the remaining butter and 1/2 c brown sugar, the sugar, eggs, half-and-half, cinnamon, and nutmeg. Pour into the partially backed pie shell. Smoothing the top.

Reduce oven temperature to 359. Bake until a knee inserted in the center of the filling comes out clean. About 1 1/2 hours. Cool completely on a wire cake rake. Cover and refrigerate until ready to serve with whipped cream.

Peach Pie

Filling

4 cups sliced fresh Peaches

1 cup Sugar divided

2 Tb Flour

1 cup Sour Cream

1 Egg

1/4 tsp Salt

1/2 tsp Vanilla

Crust

3/4 cup Shortening

2 cups Flour

1 tsp Salt

5-7 Tb cold Water

Topping

1/3 cup Sugar

1/3 cup Flour

1/4 cup Butter

1 tsp Cinnamon

Crust: Cut shortening into flour and salt add cold water until it sticks together. be careful to not over mix. Refrigerate for 30 minutes. Roll out into a 9-inch pie plate. 

Filling: Sprinkle peaches with 1/4 cup sugar, let stand. Combine 3/4 cup sugar , flour, egg, salt, and vanilla. Fold in sour cream. Stir mixture into peaches. Pour into pie crust. Bake at 400 for 15 minutes, then turn down to 350 for 20 minutes. 

Topping: Combine sugar, flour, softened butter and cinnamon.  Remove pit from oven and sprinkle on topping. Banke another 10 minutes at 400.

Pie Crust

4 cups Flour

1 3/4 cup Shortening

2 tsp Salt
1 Tb Sugar

1 Egg

1/2 cup Cold Water

2 tsp Vinegar

Mix flour and salt in a mixing bowl. Cut in shortening, can mix in food processor. Add in remaining ingredients and knead until it sticks together, be careful to not over mix. Cut in half and cover in saran wrap and let rest in fridge for at lest 30 minutes.

If cooking for a shell after putting in pie dish cover with parchment paper and fill with bean and bake at 350 for 10-15 minutes until golden.

Chocolate Cookie Crust

1 1/2 cup Graham Crackers Crumbs
1 1/2 cup Oreo Cookie Crumbs (white centers removed)
1/4 cup Sugar
3/4 stick Butter (melted)

In a food processor or blender process the graham crackers and the Oreo cookies to make crumbs.

In a bowl mix together all ingredients and press the mixture evenly into a 9-inch pie pan. Place in a preheated over at 375 degrees  and bake for 15 minutes.

Remove crust from the oven and let cool completely before filling.

Emeril's Chocolate Cream Pie

1 cup plus 2 Tb Sugar

3/4 cup plus 1 3/4 cups Heavy Cream

3/4 cup Buttermilk

3 1/2 Tb Cornstarch

Pinch of Salt

4 Egg Yolks

4 oz Good Quality Semi Sweet Chocolate (finely chopped)

1 Tb Butter

3/4 tsp Vanilla

3 Tb Powder Sugar

1 9-inch Chocolate Cookie Crust 

In a small saucepan combine sugar, 3/4 c heavy cream, buttermilk, cornstarch, and pinch of salt, and whisk until smooth over medium high heat and bring to a boil for 5 minutes, whisking constantly. 

In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolk and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter, and vanilla. Continue whisking until thoroughly  combined (will be very thick)  Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.

Mix the other 1 3/4 cups of heavy cream in a mixing bowl with powder sugar. Mix until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cooled chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust, and refrigerate until firm and cool, at least 4 hours. Refrigerate remaining whipped cream until you are ready to serve the pie.

Graham Cracker Crust

1 1/2 c Crushed Graham Crackers
3 Tb Sugar
1 tsp Cinnamon
1/3 c Melted Butter

Combine all ingredients and press into pie pan. Bake at 350 for 10 minutes.

Cream Cheese Pie

2 8 oz pkgs Cream Cheese
3 Eggs
3/4 c Sugar
1/2 tsp Vanilla
1/2 Tb Lemon Juice
1/4 c sugar
1 rsp Vanilla
8 oz Sour Cream
Graham Cracker Crust

Blend cream cheese, eggs, sugar, vanilla, and lemon juice in a blender until smooth. Pour into pie crust and bake at 325 for 25 minutes. It should look a little runny. Take from oven while you blend sour cream, sugar, and vanilla in a blender. I like to make sure there isn't too many air bubbles from the blender or the top will not look smooth. Pour carefully over cooked cream cheese. Bake at 350 for 10 minutes. Let cool and refrigerate over night.