June 28th, 2008, 11:30 PM #1
I'm headed to Catalina in two weekends to go camping with some old friends and we're having a pie making contest.
Anybody have any really corking pie recipes that I can have? The more unusual the ingredients the better.
The only catch is that I have to be able to transport it to Catalina... so nothing that needs to stay frozen.
June 28th, 2008, 11:33 PM #2
i f***ing love pie like you wouldn't believe...
but the kinds i make aren't unusual or mind blowing... i've only gots strawberry, key lime, berry, vanilla cream, coconut cream & chocolate cream in my repertoire. sorry.
June 29th, 2008, 12:22 AM #3
Well are any of them any good??
Originally Posted by lunchbox
June 29th, 2008, 01:11 AM #4
June 29th, 2008, 10:24 AM #5
MMMMM, Pie! If anyone goes up to Lake Sabrina in the Eastern Sierras, make sure to get a slice of pie at the little grill place where you rent the boats overlooking the lake. Great f-ing pie!!!
Wish I had a recipe for you, Doc. Good luck in the contest.
June 29th, 2008, 10:28 AM #6
i don't keep making them if they ain't.
Originally Posted by Dr. Naysay
June 29th, 2008, 11:58 AM #7
Are you also taking cowboy costumes with you so you can play Brokeback Mountain with your friends?
June 29th, 2008, 01:03 PM #8
fine, fine. i give in. btw. trdi makes me laugh.
i've been told by a special friend that this key lime pie recipe is obscenely delicious. his words.
you can actually use regular limes for it since the rind is easier to zest and the difference in taste isn't so noticeable once it's been cooked into a pie.
4 tspn grated lime zest + 1/2 cup strained juice from 3-4 limes. (it takes 3 limes to get that much zest, btw).
4 large egg yolks.
1 14 oz can sweetened condensed milk.
graham cracker crust:
11 full-size graham crackers, processed to fine crumbs (1 1/4 cups).
3 tbsp granulated sugar.
5 tbsp unsalted butter, melted.
whipped cream topping:
3/4 cup heavy cream, chilled
1/4 cup confectioner's sugar
1/2 lime, sliced paper thin and dipped in sugar (opt)... props to you if you can figure this out. it was too sour and the lime slices too juicy for it to be of any confectionary benefit to me for garnishing purposes.
1. for the filling: whisk zest and yolks in medium bowl until tinted light green. ~2min. beat in condensed milk, then juice. set aside at room temperature to thicken.
2. for the crust: adjust oven rack to center position and heat oven to 325 degrees. mix crumbs and sugar in medium bowl. add butter; stir with fork until well blended. (i used a spoon last time and it blended it better... not sure if it makes a difference or if it was just a co-winkie-dink... but the better it's blended, the easier it'll be to form the crust). scrape mixture into 9-inch pie pan to form even crust; press crumbs over bottom and up sides f pan to form an even crust. bake until lightly browned and fragrant, ~15 min. transfer to wire rack; cool to room temperature, ~20 min. (don't fret if you don't have a wire rack... i just leave it out and it's fine).
3. pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15-17 min. return to wire rack (again... you can just leave it out); cool to room temperature. refrigerate until well chilled, at least 3 hrs. (can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day... i don't do this, but i do keep it in a covered pie/cake container in the fridge).
4. for the whipped cream: up to 2 hrs before serving, whip the cream in medium bowl to very soft peaks. adding confectioners' sugar 1 tbsp at a time, continue whipping to just-stiff peaks. decoratively pipe whipped cream over filling or spread evenly with rubber spatula. garnish with optional sugared lime slices and serve.
*i usually do the whipped cream whenever and not up to 2 hrs prior like it says, but i use one of those kitchenaid mixers to whip it to stiff peaks so it doesn't go soft on me later (ya, ya... har).
anyhow. it's easy to make and my most favorite to make, fitting for summertime as well. i'm drunk right now doc so whether or not you end using this, if you give me some positive karma for typing that all out, i'd be most happy.
it's adapted from this book called "the best recipe", they test out various recipes for each thing and publish the one with the best results. can't say anything i've ever made from it has ever gone wrong. hope that helps.
have fun in catalina.
June 29th, 2008, 01:06 PM #9
Drunk at 1:03 P.M............that's some solid work there Lunchie.....
June 29th, 2008, 01:11 PM #10