Tag Archives: pie

Chocolate pretzel pie

19 Oct

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I find that most people have a love/hate relationship with pretzels. I know which camp I fall into and it is not love. The strange thing is, I love salty, savoury, crunchy snacks but there is just something about pretzels that I dislike. Continue reading

Roasted cauliflower open pie – vegetarian

24 Sep

open-cauliflower-vegetarian-pie

I do not recall the exact date that roasted cauliflower became my children’s favourite cooked vegetable but suffice to say, it was a case of ‘oh happy day.’ Continue reading

No bake Oreo peanut butter chocolate tart

24 Jun

 

peanut butter chocolate Oreo tart

Did somebody say sweet tooth? Sugar cravings? Salty and sweet in one dessert? I got you covered with this decadent yet easy tart. Continue reading

Coconut cream pie with super easy pie crust

16 Jun

 

Coconut cream tart with easy crust.

I love coconut in all of its forms – freshly cracked, desiccated in cakes, served alongside spicy curries in a sambal, and especially coconut milk. Continue reading

Whisky salted caramel pecan pie squares

23 Apr

Whiskey salted caramel pecan pie squares 1

The saying ‘better than sex’ is thrown around a lot in relation to certain foods. This pie – served as squares – with the addition of whiskey caramel sauce, may not be better than sex but it sure is up there with some of the best PG-rated times you’ll ever have.  Continue reading

Chocolate brownie s’mores pie with caramelised marshmallow

24 Mar

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You’d think by now I would have learnt my lesson regarding taking photos of my baked goods but nope – I still tend to bake then serve the item to friends before I’ve had a chance to take any photos.

Such was the situation with this ooey, gooey, decadent pie. When The Hungry Mum family descended upon America last year we hit many a supermarket, stocking up on all manner of baking goods unavailable in Australia. One of my fav purchases was ginormous marshmallows, the kind of which simply aren’t seen in the Antipodes. I’d been stashing them away, waiting for the perfect recipe and it soon presented itself. Thanks to Sally’s Baking Addiction and her delectable s’mores brownie pie my packet of behemoth marshmallows got cracked open. See her fab recipe here: http://sallysbakingaddiction.com/2013/05/06/smores-brownie-pie/

I made this for a recent gathering of friends and managed to snap a few pics before it was cooked. Afterwards was a blur of people almost charging each other over in order to get a slice. As this desert is so rich a teeny sliver goes a long way.

I do also have a box of the legendary graham crackers which this recipe called for but decided to keep these for another day. I used plain sweet bickies so didn’t need the sugar as called for in the original recipe used. I also reduced the amount of sugar in the brownie as I knew the marshmallows would make the pie very sweet.

In any case this was such a hit that I reckon I’ll be called upon again to serve this delish creation.

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GATHER:

*Crust

10 plain biscuits [such as Marie], snapped in half

90grams melted butter

Place biscuits in bowl of food processor and wizz until it looks like big crumbs. Add butter and combine until it resembles wet sand. Press into a glass pie dish and place in fridge while you prepare the brownie filling.

*brownies

150g diced butter

¾ cup caster sugar

¾ cup sifted cocoa powder

½ teaspoon vanilla extract

2 eggs

½ cup plain flour

25 large marshmallows

LET’S GET TO IT:

Melt butter, sugar and cocoa in a microwave-safe bowl for 30 seconds at a time until melted and smooth when stirred. It will look gritty. Allow to cool for a few minutes.

Stir in vanilla, then eggs, one at a time.

Add flour, gently stirring, until fully incorporated. Ensure you don’t overbeat.

Tip into pie crust and use a spatula to level the top.

Bake for about 25 minutes, then remove from oven and neatly decoare the top with marshmallows. Bake for a nother two minutes but watch closely to ensure it doesn’t burn.

Allow to cool before serving.

How to make lemon meringue pie – a recipe

1 Aug

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A confession before we continue: I did not make this luscious looking creation. Rather, The Hungry Dad and Miss7 whipped it up for a family lunch at my mum’s house recently. I’m lucky – I married a man who is a great cook and our first born also loves cooking (especially desserts!).

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They chose this recipe from my ever-present copy of Australian Women’s Weekly ‘Bake.’

It is no exaggeration to say this pie was the hit of the lunch – everyone was full of compliments for my hubby and daughter. So proud!

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GATHER:

½ cup cornflour

1 cup caster sugar

½ cup lemon juice

1 ¼ cups water

2 teaspoons finely grated lemon rind

60g butter, diced

3 eggs, separated

½ cup caster sugar, extra

pastry

1 ½ cups plain flour

1 tablespoon icing sugar

140g cold butter, diced

1 egg yolk

Approx 2 tablespoons iced water

LET’S GET TO IT:

Make pastry:

Process flour, icing sugar and butter until crumbly. Add yolk and enough iced water to process until it all comes together. Knead dough on floured surface until smooth. Wrap in plastic wrap and put in fridge for 30 mins.

Tart:

Grease 24cm round loose-bottomed fluted flan tin. Roll out pastry between sheets of baking paper until large enough to line tin. Carefully ease into pan, using rolling pin as guide. Gently press into base and sides, trim edges, then place in fridge for 30 mins.

Preheat oven to 220C.

Place dough-lined tin on oven tray and line with baking paper, fill with baking weights and bake for 10 minutes. Remove weights and paper and bake another 10 minutes. Cool, turn oven off.

Combine cornflour and sugar in medium pan and slowly stir in juice and water until smooth. Cook, stirring, over high heat until mixture boils and thickens.

Reduce heat and simmer while stirring for one minute.

Remove from heat and stir in rind, butter and yolks. Allow to cool.

Spread filling into case and bake preheat oven to 220C.

Beat egg whites in bowl of electric mixer until soft peaks form and gradually add extra sugar, beating until sugar dissolves (it shouldn’t feel grainy).

Spread meringue mixture on top of tart and bake for 2 minutes / until golden.

Serve cold with cream or ice cream.

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