Blueberry Cheesecake Pie

Blueberry Cheesecake Pie

I love blueberries. I also love cheesecake. If you’ve been around Dianne’s Dishes for a while you’ve seen those phrases played out here before. What happens when you have blueberries you need to use, a pie crust that needs to be used as well, along with a block of cream cheese? You make Blueberry Cheesecake Pie!

This is an extremely simple pie to make, though it looks like it might not be. Remember though that look can be deceiving! A few simple steps, a nice bake in the oven and voila…The perfect dessert for the blueberry and/or cheesecake lover in your midst!

Blueberry Cheesecake Pie

What You’ll Need:
1 unbaked pie crust (Note: You can make one yourself, or buy one at the store.)
18 ounces of fresh blueberries
1/3 cup of organic can sugar
The zest of one lemon
The juice of one lemon
1/3 cup of unbleached all purpose flour
1 – 8 ounce package of cream cheese, softened
1/2 cup of organic cane sugar
2 eggs

Preheat oven to 350 F.

Press pie shell in to an ungreased pie dish:

Blueberry Cheesecake Pie: Pie Shell

Set aside.

Add blueberries, 1/3 cup of organic cane sugar, lemon zest and juice to a medium sized pot. Cook over medium heat stirring frequently until blueberry sauce forms. This usually takes 5-8 minutes. Stir in flour and cook for an additional minute until slightly thickened:

Blueberry Cheesecake Pie: Blueberries

Set aside and let cool.

In a mixing bowl blend together cream cheese, 1/2 cup of organic cane sugar and eggs until smooth. Pour into your prepared pie shell:

Blueberry Cheesecake Pie: Cheesecake Batter

Pour cooled blueberry mixture into the center of the cream cheese mixture:

Blueberry Cheesecake Pie: Ready to Bake

Place pie dish on to a baking sheet and bake in the preheated oven for 30-35 minutes until crust is lightly golden and the cheesecake layer is set:

Blueberry Cheesecake Pie: Baked

Remove from oven and let cool to room temperature (at least 4 hours) and then serve.

Notes: No notes for this one.

Classic Pecan Pie

Classic Pecan Pie

I love pecan pie, but I rarely eat it because yum, but oh my on the fat content! For Thanksgiving though I thought I’d try my hand at making one since I never had before. For some reason I assumed that they were difficult to make, but it truly is just a dump, stir and pour kind of recipe. Not only is it easy, but it’s delicious to boot! This isn’t something you would make every day, and is most definitely a sometimes kind of food, but oh what a sometimes it is! This my friends is comfort food at its finest!

What You’ll Need:
1 – 9 inch pie shell (Note: Sometimes I make my own pie crust, but this time I took the easy way out and got one out of the freezer section.)
1 cup of corn syrup (Note: Look for a version that isn’t made with high fructose corn syrup.)
1 cup of organic cane sugar
1 teaspoon of sea salt
3 tablespoons of melted butter, cooled
3 eggs
2 teaspoons of vanilla
2 cups of pecans

Preheat oven to 350 F.

In a large bowl stir together corn syrup, sugar, salt, butter, eggs and vanilla until smooth. Add pecans and stir until incorporated. Pour mixture into a pie shell and sit the dish on a baking sheet just in case it runs over.

Bake for 1 hour. Remove from oven and let cool before serving.

Classic Pecan Pie

Notes: No notes for this one.

Coconut Pie

Coconut Pie

As I’ve grown older I’m becoming more and more fond of coconut. Don’t get me wrong, I’ve always liked it, but I’m beginning to like it even more. There is a restaurant that I like to go to from time to time that has really fabulous down home cooked food. Their fried chicken is worth the drive all by itself! Not to mention their mashed potatoes, corn fritters and more importantly their Shaker Coconut Pie!

You may not know this about me, but I’m very good at tasting things, figuring out what is in them for the most part and then recreating them. I decided that this pie would be the perfect thing to play around with. My sister searched the internet and found something that was similar, but it wasn’t exactly what we were looking for. So I decided to go off on my own and try out a few theories. I actually nailed this one on the first try! Usually it takes a few goes, but this pie just came together perfectly! I plan to make another one for my sister and one when Jamison’s dad is here in a few weeks.

So if you like coconut then this is the pie for you. If you’re ever up around Thurmont, MD then be sure and try out Cozy…They even have a Camp David Museum on the premises too! Plus you’re a short drive from Gettysburg too so you could make a day of it.

Update 1/18/2017: Cozy has now sadly closed. The restaurant was sold and torn down. I can’t tell you how many times I’ve craved their fried chicken, corn fritters and this pie since they’ve gone. I’m leaving the reminiscence here to remember them.

Now let’s talk some pie!

What You’ll Need:
1 pie shell (Note: You can make one, or you can just pick up one at your store.)
4 eggs
1 1/2 cups of organic cane sugar
1 teaspoon of vanilla
1/2 cup of half and half
2 cups of shredded coconut
6 tablespoons of melted butter, cooled slightly

Preheat oven to 350 F.

Place pie shell into a pie plate and crimp the edges.

Coconut Pie: Pie Shell

As you can see I’m not that great at the crimping thing. Oh well. Set pie shell aside.

In a large glass bowl beat eggs until completely yellow. Stir in sugar, vanilla and half and half until well mixed. Add coconut and stir to combine. Add butter and stir to mix. Pour into the pie shell.

Coconut Pie: Ready to Bake

Bake for 30 minutes until slightly golden. Turn off the oven, put the door in the broil position and the let the pie sit for another 30 minutes.

Coconut Pie: Baked

Let the pie cool completely before slicing or it won’t be set all the way.

Notes: No notes for this one either. Wow…That’s twice in one week! 😉

Pumpkin Pie

Pumpkin Pie Tart

Today is our last rewind recipe from Thanksgiving! And what’s Thanksgiving without some sort of pumpkin pie type deal? This recipe takes the aspects of a pumpkin pie and bakes them in a tart pan. It’s a bit creamier than your standard pumpkin pie, but oh so delicious none the less! This tart is also sinfully easy and what’s not to like about that? If you want something just a little bit different, all while sticking with the “traditional” and making things easy on yourself themes then this is the dish for you!

What You’ll Need:
1 pie crust (Note: You can make your own or buy one ready to go, your choice.)
1 – 15 ounce can of pumpkin (Note: Not pumpkin pie mix.)
3 eggs
1 cup of natural brown sugar
1 cup of heavy cream
1 tablespoon of cinnamon
1 teaspoon of nutmeg
1/2 teaspoon of cloves

Preheat oven to 350 F.

Press pie crust into a 9 inch tart pan and set aside.

In the bowl of your mixer mix together pumpkin, eggs, natural brown sugar, heavy cream, cinnamon, nutmeg and cloves until completely incorporated.

Pour pumpkin mixture into the crust in the tart pan and spread out evenly. Bake for 50-60 minutes or until pie is set. (Note: You don’t want it to be really browned, just set. Pumpkin pie tends to get darker as it bakes due to the ingredients and that is fine, but you don’t want it to be too browned.) Cool to room temperature and then chill for at least 2 hours before serving. Top with whipped cream if desired.

Pumpkin Pie Tart

Note: If you want to use a gingersnap or graham cracker crust in place of the pie crust you could. You could use 15 ounces of freshly cooked pumpkin if you liked.

Gluten Free Fudgy Pie

Gluten Free Fudgy "Pie"

I made this for Thanksgiving because Jamison normally has chocolate pie for dessert, but his usual pie I knew wouldn’t cut the muster now that he can’t have gluten. This really is such a cheating sort of pie, but who cares? The end result is fabulous and all with no gluten, because it is “crustless”. I don’t think Jamison even ended up eating any of this since I made also made him a gluten free cake so he’d have something to eat if he didn’t care for this. He’s not in the least a “Let’s try new things!” kind of guy so I don’t remember him tasting it, but Alexis loved it and so did I! If you like fudge, then this is the “pie” for you!

What You’ll Need:
2 – 11.5 ounce bags of chocolate chips (Note: I used milk chocolate, but you can use semi-sweet, bittersweet or even white if you like!)
1/4 cup of heavy cream
1 can of sweetened condensed milk
1 teaspoon of sea salt
1 tablespoon of vanilla (optional)

Gluten Free Fudgy "Pie"

In a double boiler melt chocolate chips with the heavy cream until smooth. Turn off heat and slowly stir in sweetened condensed milk and sea salt and stir until completely mixed. Next add vanilla and stir to incorporate.

Pour chocolate mixture into a pie plate that has been sprayed with non-stick spray. Let sit at room temperature until firm (this could take thirty minutes to several hours depending on temperature and humidity and such) and then serve.

Notes: You could use peppermint extract instead of vanilla to make a minty pie. Or how about a little Irish Cream instead? You could also add in nuts if you liked.

Election Day Apple Pie

Election Day Apple Pie: Baked

For election day I wanted to do something that was the epitome of Americana and you just can’t get more American that apple pie! Apple pie is just one of those quintessential American dishes that you’ll find time and time again across America. As I type this the smell of the warm pie is wafting up through the house and it just screams America!

Apple pie, while delicious, is also extremely easy to make. I wanted to play around with my normal recipe a bit, so I tweaked it and what you see here is the result. It’s luscious, cinnamony and oh so delicious! Warm or cooled, this pie will definitely win raves! You could even pair it with some vanilla or caramel ice cream for an even bigger treat, but over all what’s better than a little all time American traditional food, using in season local ingredients, on election day all with a message baked right in? 😉

So if you haven’t already, don’t forget to get out there today and vote! 🙂

Election Day Pie: Vote

What You’ll Need:
1 double pie crust (Note: I actually bought crust for this pie, but you can make it from scratch if you prefer. Sometimes I do, sometimes I don’t.)
5 apples, cored and chopped (Note: I used 4 Golden Delicious apples and 1 Fuji apple. There is no need to peel the apples, unless you just want to add an extra step for yourself! ;o))
2 tablespoons of cinnamon (Note: I adore cinnamon. If you aren’t as fond of it as I am, then you can use 1 tablespoon instead.)
1 teaspoon nutmeg
1 teaspoon of vanilla powder (Note: You can omit this if you want. This was new addition that I have been wanting to try and I must say I liked the little kick it gave!)
1 cup of natural brown sugar
1/2 teaspoon of sea salt
1/2 cup of unbleached all purpose flour
1 egg, beaten
Organic cane sugar for dusting

Preheat oven to 400 F.

Press pie dough into a pie dish and set aside.

Election Day Pie: Apples

Place chopped apples in a large bowl.

Election Day Pie: Sugar and Spice and Everything Nice

Add cinnamon, nutmeg, vanilla powder, brown sugar, salt and flour and toss to coat.

Election Day Apple Pie: Ready for Top Crust

Pour apples into the pie dish. (Note: They may stand up a bit over the edge of the dish…This is ok.)

Election Day Apple Pie: Ready for Egg Wash

For the top crust you can do it one of two ways: 1) You can place the dough on top and use a knife to make vent holes or 2) You can cut out a shape(s) with small cookie cutters and then place the dough on top. Once dough is on top, crimp the edges to seal the pie and place it on a baking sheet.

Election Day Apple Pie: A Slice

Next brush the top of the pie with egg and sprinkle with sugar. Bake for 30-40 minutes until pie is golden brown. Remove from oven and let cool for at least 10 minutes before serving.

Election Day Apple Pie: A Bite

Notes: I know some people like raisins in their apple pie (me not so much) so if that sounds good to you, you could add in 1 cup of raisins as well.

Election Day Apple Pie:

So if you haven’t voted yet, what are you waiting for? Go on! Go vote! 😉

Gone With the Wind Pie

You Want Pies With That?: Gone With the Wind Pie: White Chocolate and Spearmint with a Chocolate Crust

The theme for the first “You Want Pies With That?” Challenge was “I Love That Movie!” and I immediately thought of Gone With the Wind! Thinking of Gone With the Wind brought to mind mint juleps and mint juleps for some reason made me think of white chocolate. Then my brain decided that white chocolate and mint would be perfect paired with a chocolate crust and wham….Gone With the Wind Pie was born!

I grew up in Tennessee and for years I’ve heard of mint juleps. In all honesty I’ve never had one, but they are just such a quintessential Southern tradition they immediately bring to mind Scarlet sunning herself at the barbeque surrounded by a bunch of smitten beaus! So I knew I wanted to do something along these lines. I wouldn’t say Gone With The Wind was my all time favorite movie (I would go more with The Quiet Man or Roman Holiday…Yes I have a thing for old movies!) but I did appreciate it…There is just something about Scarlet’s indomitable spirit and how nothing keeps her down that sort of draws you in, but I guess that’s neither here nor there.

This pie is rich, creamy and oh so good! Paired with some freshly made whipped cream and it was just the perfect combo. If you like mint and white chocolate, with a little chocolate chocolate thrown in for good measure, then this is the pie for you!

Be sure and stop over at the You Want Pies With That blog and see what everyone else cooked up!

What You’ll Need for the Crust:
1 sleeve of chocolate graham crackers
1/3 cup of sugar
6 tablespoons of butter, melted

Preheat oven to 375 F.

You Want Pies With That?: Gone With the Wind Pie: Chocolate Graham Cracker Crumbs

Crush graham crackers until mostly crushed. A few chunks here and there are fine. Stir in sugar and melted butter until mixed. Press mixture into a pie plate or tart pan that has been sprayed with non-stick spray. Bake for 5-6 minutes. Remove from oven and set aside.

What You’ll Need for the White Chocolate Spearmint Filling:
2 cups of heavy cream
1 – 3/4 ounce package of fresh spearmint (Note: If you can’t find spearmint any type of mint will do.)
2 – 3.5 ounce Green and Black’s White Chocolate Bars (Note: These are actually candy bars, but baking chocolate would work ok too.)
2 tablespoon of butter
1 cup of sugar
1 cup of corn starch

You Want Pies With That?: Gone With the Wind Pie: Spearmint and Heavy Cream

In a medium sized pot over low heat place heavy cream and spearmint and cook 10-15 minutes until mint is wilted. Once mint is wilted strain heavy cream and place it back in the pot.

While mint is steeping in the cream melt white chocolate with butter until smooth. (Note: I do this in the microwave. Keep an eye on it though and do it in intervals so as not to burn.)

Whisk melted chocolate mixture into mint cream until smooth. Add sugar and stir to incorporate. Cook for 1-2 minutes to melt sugar. Add corn starch and bring to a boil. Cook for 3 minutes stirring constantly. Pour mixture into baked pie shell.

Chill pie for at least 4 hours and then serve with freshly made whipped cream. You can garnish with extra mint if you like.

You Want Pies With That?: Gone With the Wind Pie: Half Way In

Notes: This is really minty. If you’re not a fan of mint then you’ll definitely want to pass on this.

pies

So there you have it…Gone With the Wind Pie! That was fun!

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Patriotic Pie

Patriotic Pie

It’s the Fourth of July! And what better way to celebrate than having a dessert that is red, white and blue! This strawberry, blueberry pie with meringue is just the ticket! It’s a simple pie to make and it turns out fabulous every time! What’s better than that?

Patriotic Pie: A Bite

As a child we always spent the 4th out at the lake. There would be burgers, hot dogs, potato salad, baked beans, homemade ice cream, fresh tomatoes, cucumbers, lots of swimming, fishing, some boating and at the end of the evening fireworks! I was thinking about that yesterday. It was a lot of fun…Sometimes you just get nostalgic…All of that to say I hope you all are having a wonderful holiday! I know we will be despite the less than stellar weather! 😉

Anyway, what does that have to do with pie? Nothing! Let’s get to the recipe shall we?

Patriotic Pie: A Slice

What You’ll Need For The Crust:
2 cups of unbleached all purpose flour
1 teaspoon of sea salt
1 1/2 sticks of very cold butter, cut into small pieces
1 cup of ice water

~OR~

1 store bought single crust

Note: If you are using the store bought crust, make sure it’s thawed if it’s frozen, but still chilled and proceed to the filling step. If you are making your own see below.

In a bowl stir together flour and salt to mix. Using a pastry cutter or a fork, cut the butter into the flour mixture until it is pebbly. Add water and stir until ball forms. (Note: Depending on the humidity you may need more or less water. Add water slowly and when the ball forms stop. If you need more than a cup don’t sweat it.) On a floured surface roll the dough out into a circle. Press into a pie dish, crimping the edges and place in the fridge for at least 1 hour to chill.

Patriotic Pie: Ready for Meringue

What You’ll Need For The Pie Filling:
3-4 cups of whole strawberries
1 cup of organic cane sugar
1/4 cup of water
1 cup of whole blueberries
1/3 cup of corn starch

Preheat oven to 375 F.

In a large pot cook strawberries, sugar and water, stirring gently so as not to squash the strawberries until strawberries are just tender and syrup has formed. Add blueberries and corn starch and stir to mix. Remove from heat when the mixture thickens (about 2 minutes).

Pour strawberry/blueberry mixture into your pie shell and bake for 20-30 minutes until pie crust edges are golden brown. Remove from oven and let cool.

What You’ll Need For The Meringue:
4 egg whites
1/3 cup of sugar

Pre-heat oven to 450 F.

In the bowl of a mixer whip egg whites and sugar on high until stiff peaks form. Spread the meringue over the top of the pie and bake for 2-3 minutes until meringue is brown. Let pie cool for 30 minutes an serve.

Patriotic Pie

Notes: Meringue not your thing? Whipped cream will work fine too. You could also use another combination of fruit if you liked.

Chocolate Pie

Jamison's Chocolate Pie

In Jamison’s family each holiday each person gets their own favorite pie. We’ve carried that tradition over and Jamison’s pie of choice is your basic chocolate pie. I came up with this version and few years ago. It is rich, creamy and oh so delicious. If it weren’t for the Pumpkin Cheesecake I might just have to make two! 😉

What You’ll Need:
1-9-inch pie shell, pre-baked
1/2 cup of unbleached all purpose flour
2/3 cup of unsweetened cocoa powder
2 1/2 cups of organic cane sugar
1 teaspoon of sea salt
2 cups of evaporated milk
4 egg yolks
1 teaspoon of vanilla extract
2 tablespoon of butter

Pre-bake a pie shell and set aside. You can use either a store bought crust or make your own. It’s completely up to you. I used a store bought version today.

Sift or whisk together flour through salt into a large sauce pan. Slowly add milk and eggs yolks and whisk until smooth. Turn stove one and cook over medium heat stirring constantly until the mixture is thick.

Remove thickened chocolate mixture from heat and stir vanilla and butter until butter melts and mixture looks glossy. Pour chocolate mixture into your prepared pie shell. Refrigerate for 4 hours to overnight. Top with whipped cream and chocolate shavings to serve.

Notes: There are no notes for this one, but you knew that already! ;o)

Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie is another one of those ultimate comfort foods. There are many ways to make the dish, but it’s hard to find a version much better than this one! It’s warm, hearty and oh so delicious!

What You’ll Need For The Crust:
4 cups of flour
1 teaspoon of salt
2 sticks of cold butter
1 1/2- 2 1/2 cups of ice water

In a food processor pulse together flour and salt to mix. Cut cold butter into pats and add to the food processor. Pulse the butter with the flour until mixture becomes crumbly and roughly the size of peas. Slowly add water until a dough ball forms. (Note: You might not need all of the water. When the ball forms stop adding water. It’s also possible that you might need a bit more water. It all depends on the humidity in the air and such. You can’t judge beforehand unfortunately so pay attention and when the ball forms stop adding water!!) Divide the dough into two balls and wrap each dough ball in plastic wrap or place in an airtight container and put in the fridge to chill for at least an hour.

Let the dough soften at room temperature for 20-30 minutes before rolling out so it will be easy to use.

What You’ll Need For The Filling:
2 large boneless, skinless chicken breasts, cooked chopped into large chunks
1 stick of butter
1 onion, chopped
6-8 large button mushroom, sliced
Sea salt
Freshly ground black pepper
1/4 cup of unbleached all purpose flour
1/3 cup of parsley, chopped
2 cups of chicken broth
2 cups of frozen mixed vegetables
1 cup of frozen peas
1 egg, beaten

Cook chicken. Add a little sea salt and black pepper and cook until chicken is done through. Cut chicken into chunks and set aside.

Preheat oven to 425 F.

Melt 1 stick of butter and saute onions and mushrooms with a pinch of sea salt and some freshly ground black pepper until tender. Add flour and cook for 1-2 minutes. Add parsley and stir to mix. Add chicken broth or water and let the mixture thicken (about 2-3 minutes). Add veggies and chicken and stir to mix. Remove from heat and set aside.

What To Do To Assemble the Pot Pie:

Roll out dough and press into a pie dish. Add filling to the pie shell. (Note: The filling will be slightly higher than the top of the dish. Push the bulk of the filling to the center of the pie shell.) Roll out the other dough ball and cover the pie, crimp the edges and cut steam holes. Brush the top of the crust with egg wash and sprinkle with coarse sea salt:

Chicken Pot Pie Baking

Bake for 35-35 minutes until crust is golden browned.

Chicken Pot Pie Baked

Remove from the oven and let sit for 10 minutes before serving.

Chicken Pot Pie

Notes: You could easily leave the chicken out of this and make it a Vegetable Pot Pie. You could substitute vegetable broth for the chicken water in this scenario to make it completely vegetarian. Leeks would also be a good addition, as would cubed potatoes. You can also make the filling and chill it before using for a day or two in the fridge or freeze in the freezer for months.