This ain’t your typical Thanksgiving double crust pie, though, for those of y’all that are takin’ it literal like, where is the top pie crust?! The buttermilk layer is THE top of this double “crusted” sweet potato pie. This is THE kinda pie that makes you wanna pause, take a deep breath, and savor every bite like it’s your last. Rich, creamy, and downright decadent!

The Lowdown on This Double Crusted Sweet Potato Pie

Cuisine Inspiration: Southern classic with a twist!

Primary Cooking Method: Baking

Dietary Info: Vegetarian

Key Flavor: Sweet, spiced, and buttery with a tangy twist from the buttermilk custard

Skill Level: Intermediate, but it’s nothing a little love and patience can’t handle!

Foolproof for Beginners

If you’ve never made a sweet potato pie with a buttermilk layer before, don’t stress boo. This recipe walks you through every step, from rolling that crust to layering the fillings.

Old School Meets New Vibes

It’s got all the warm, cozy flavors of a classic sweet potato pie but with an upgrade from the smooth buttermilk layer. Big Mama would be proud of this one, y’all!

A Recipe to Make Ahead

No need to rush on the big day! This pie holds up like a champ in the fridge. You can make it the night before, let it chill, and slice it up when you’re ready.

Ingredients you’ll need to make Double Crusted Sweet Potato Pie

For the Sweet Potato Pie Filling

• Sweet Potatoes: These bring the creamy, natural, sweet base to the pie. Stick with fresh ones if you can, but canned will do in a pinch (just make sure they’re plain, no syrupy extras).
• Oil: Helps those potatoes bake up tender.
• Salted Butter: Adds richness and flavor to the sweet potato filling.
• Granulated Sugar: Keeps it classic.
• Eggs: They bind the filling together. Room temp eggs mix in so much better, boos!
• Vanilla Extract: Because every sweet potato pie needs a splash of vanilla!
• Evaporated Milk: Makes the filling creamy without being too heavy.
• All-Purpose Flour: Thickens up the filling just right.
• Nutmeg & Cinnamon: These spices bring all the cozy, holiday vibes to your double crust sweet potato pie!
• Kosher Salt: Balances the sweetness.

For the Buttermilk Pie Filling

• Unsalted Butter: Keeps the custard smooth.
• Granulated Sugar: Sweetens the custard without overpowering it.
• Eggs: Beat them well so the filling stays silky smooth!
• Vanilla Extract: Stick with the good stuff for the best flavor.
• All-Purpose Flour: Thickens the filling so it doesn’t run all over the place.
• Cornstarch: Adds stability to the custard, making it slice beautifully.
• Kosher Salt: Just a pinch to enhance all the flavors in your buttermilk sweet potato pie.
• Buttermilk: The star of this filling, y’all! It adds a tangy twist that balances all the sweetness from the sweet potatoes.
  
• Pie Crust: My all-butter pie crust is the real deal, boos! But if you’re short on time, store-bought will work. Just don’t tell Auntie Rose! (Seriously though, try mine. Once you make it, you’ll see why homemade is worth it).

How to make Double Crusted Sweet Potato Pie

Step 1: Prep the Crust

1

Set the first disc of pie dough on a lightly floured countertop, then using a rolling pin, roll to a circle. Gently roll the circle onto your rolling pin and place over the pie plate and unroll. Press the pie dough into the plate.

2

Use kitchen shears or a small sharp knife to trim the edges of the pie dough so they’re even. Pinch the edges of the dough together and flip up slightly to create a thick rim all around the pie. Finally, using your thumb and finger of one hand and thumb of the other, crimp the rim all around the pie.

3

Dock the dough by using a fork to poke holes on the bottom crust.

4

Place the pie plate onto a baking sheet. Line the crust with parchment paper, then fill with pie weights. Par-bake until the crust looks a little dry, but not completely cooked through.

Step 2: Make the Sweet Potato Pie Filling

5

Stick a fork all over each potato multiple times to allow steam to escape and rub oil on the surface of each potato. Place on the prepared pan and bake, flipping the potatoes halfway through.

6

Remove potatoes from oven and let cool slightly on parchment paper until still warm but able to handle. Carefully remove the skin from potatoes.

7

Place the potatoes in the bowl of a stand mixer, fitted with the whisk attachment. Turn the mixer on medium low for about 20 seconds then stop. Repeat these two or three times, each time rinsing the strings from the whisk.

8

Add butter to warm potatoes and mix on medium until butter has absorbed.

9

Slowly add sugar on medium low and mix until incorporated. Scrape down the bottom and sides of bowl as needed.

10

Add the eggs one at a time, waiting for each to incorporate into the batter.

11

Slowly pour in the vanilla and evaporated milk while the mixer is on low. Scrape the bottom of the bowl to ensure the batter is mixed evenly.

12

Add the flour, salt, cinnamon, and nutmeg.

13

Mix into the batter, and set aside.

Step 3: Mix the Buttermilk Pie Filling

14

Add the butter and sugar to the bowl of the stand mixer and whisk together on medium.

15

Add in the eggs and vanilla in 3 separate additions, scraping down after each addition and allowing to fully incorporate.

16

Add flour, cornstarch, salt, and buttermilk.

17

Mix well until well combined.

Step 4: Assemble the Pie and Bake It Up!

18

Pour the sweet potato batter into the crust.

19

Immediately pour the buttermilk batter on top of that until batter reaches the bottom of the edge of your crust.

20

Return to the oven and continue baking until the center of the pie is slightly jiggly in the center and an inserted toothpick comes out moist, but clean, and the top is light golden brown.

What to serve with a double crust sweet potato pie

• Top It Off: Top it with whipped cream and drizzle on some caramel sauce. My vegan caramel sauce is a must-try!
• Ice Cream: Warm pie and vanilla bean ice cream? Yes please! Coffee or strawberry ice cream works, too.
• Something Sippable: Go with spiced apple cider, eggnog, or sweet peach tea to keep it classic and cozy.
• Pie Pairings: Bring on the pie variety, boos! Serve it with chocolate bourbon pecan pie, chocolate chess pie, or lemon icebox pie for the ultimate Thanksgiving dessert table.

Menu Option: Southern Thanksgiving Dinner With Double Crusted Sweet Potato Pie

Deep-fry a turkey to crispy, golden-brown skin and tender, juicy meat perfection! This bird is infused with a flavorful homemade injection and rubbed down in cajun seasoning, resulting in an out-of-this-world Thanksgiving experience!

Harvest Apple and Pear Fall Salad tossed in Apple Cider Vinaigrette is made with fresh greens, crisp Autumn fruit, smoky bacon, tangy feta and sweet-sticky cider dressing.

Garlic Mashed Potatoes are smooth and silky, creamy, deliciously buttery and beyond garlicky!

Fresh-Baked Southern Cornbread in just about an hour! This classic recipe creates a super moist, buttery and fluffy Cornbread that makes for the perfect snack or side.

Recipe Substitutions

• Sweet Potatoes: Can’t find sweet potatoes? You can swap them with canned sweet potato puree or even pumpkin puree in a pinch. Just make sure to drain the canned puree well so it doesn’t throw off the texture.
• Evaporated Milk: No evaporated milk in the pantry? Heavy cream or half-and-half works like a charm. You can even use full-fat coconut milk for a little extra richness and a subtle tropical vibe.
• Butter: If you’re running low on butter, margarine can step in, but I’m gonna tell you now, real butter is where it’s at for that true, old-school flavor.
• Flour: Need this to be gluten-free? Use a 1:1 gluten-free flour blend, and you’re good to go. I’ve even heard almond flour works in small amounts if you’re experimenting!
• Spices: If you’re out of nutmeg or cinnamon, pumpkin pie spice will get the job done. It brings all those warm, cozy vibes in one go.
• Buttermilk: No buttermilk? Mix a cup of whole milk with a tablespoon of white vinegar or lemon juice, let it sit for 5 minutes, and bam – instant buttermilk.
• Pie Crust: Don’t have time to make crust from scratch? Store-bought works just fine. If you really wanna jazz it up, sprinkle a little cinnamon sugar on the crust edges before baking.

Expert Tips and Tricks for making the best double crusted sweet potato pie recipe

1. Don’t Skip the Strings: Sweet potatoes can be sneaky with those little stringy bits. Whipping them warm and rinsing the whisk a few times is key to getting that silky-smooth filling. Trust me, it’s worth the extra step!
2. Room Temp is Everything: Make sure your butter, eggs, and buttermilk are at room temperature. This helps everything mix together and keeps the pie from cracking during baking.
3. Crust Love: Par-baking the crust is non-negotiable! It keeps the bottom crust from getting soggy and gives you that perfect golden base to hold all that creamy goodness.
4. Mind the Jiggle: When checking for doneness, the center should have a slight jiggle, like a set custard. Overbaking will dry it out, and ain’t nobody got time for dry pie.
5. Chill Time is Real: Let the pie cool completely at room temp before chilling it in the fridge. That resting time is what sets the layers perfectly and makes slicing easy.
6. Make It Shine: Brush the edges of your crust with a little egg wash for that bakery-style golden finish.
7. Serve It Right: Let the pie sit at room temp for about 60 minutes before serving if you’ve been storing in the fridge. A cold pie is fine, but room temp pie? That’s where the flavors really come alive.

How to store Double Crusted Sweet Potato Pie

So, you’ve got some of that delicious Double Crusted Sweet Potato Pie left over? Let’s make sure it stays just as tasty for later!

Storing at Room Temperature:

• Short-Term Storage: If you’re planning to enjoy the rest within a day, you can keep the pie covered on the countertop. Just make sure it’s in a cool place, and cover it with plastic wrap or a pie cover to keep it fresh.

Refrigerator Storage:

• Keep It Chilled: For longer storage, wrap the pie tightly with plastic wrap or aluminum foil and place it in the refrigerator.
• Shelf Life: The pie will stay fresh in the fridge for up to 4 days. The flavors might even deepen a bit, making it even more delicious!

How long will Double Crusted Sweet Potato Pie last in the fridge?

Up to 4 Days: You can store your pie in the refrigerator for up to four days. Just make sure it’s well-wrapped to prevent it from drying out or absorbing any fridge odors.

Tip: If you’re like me and love planning ahead, this pie holds up well, so making it a day or two in advance works perfectly.

Can I freeze buttermilk sweet potato pie?

Absolutely, you can! Freezing is a great way to preserve your pie for even longer.

Freezing Instructions:

1. Cool Completely: Let the pie cool down to room temperature. This prevents ice crystals from forming, which can mess with that perfect texture.
2. Wrap It Up:
   • Whole Pie: Wrap the entire pie tightly in plastic wrap, then a layer of aluminum foil for extra protection.
   • Individual Slices: Alternatively, you can slice the pie and wrap each piece individually. This makes it easy to grab a single serving when the craving hits.
3. Label and Date: Write the date on the foil or container so you know how long it’s been stored.
4. Freeze: Place the pie or slices in the freezer. It will keep well for up to 3 months.

Thawing Instructions:

• In the Refrigerator: When you’re ready to enjoy, transfer the pie to the refrigerator and let it thaw overnight.
• At Room Temperature: If you’re in a hurry, you can let it sit at room temperature for a few hours.
• Warm It Up (Optional): To get that fresh-out-of-the-oven feel, warm the pie in a preheated oven at 300°F for about 10-15 minutes.

A Little Note:

• Avoid Re-Freezing: Once you’ve thawed the pie, it’s best not to refreeze it. The texture can change, and we want every bite to be just right.
• Fresh Toppings: If you’re adding whipped cream or any other toppings, wait until after thawing to keep everything tasting fresh.

Frequently asked questions

More Sweet Potato Pie Recipes

• Big Mama’s Sweet Potato Pie
• Black Folks Sweet Potato Pie
• Sweet Potato Pie Trifle
• Sweet Potato Pecan Pie (With How To Video)
• Sweet Potato Chess Pie Recipe
• Sweet Potato Pie Cookies

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Double Crusted Sweet Potato Pie

Double Crusted Sweet Potato Pie brings together creamy sweet potato filling with rich buttermilk goodness, all wrapped in a flaky crust that'll have everyone asking for seconds (and the recipe!).

Course Dessert

Cuisine American

Prep Time 1 hour hour 20 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Cool Time 5 hours hours 30 minutes minutes

Total Time 8 hours hours 10 minutes minutes

Servings 12 slices

Calories 473kcal

Author Jocelyn Delk Adams

Equipment

• Sheet Pans
• Stand mixer
• 9-inch Pie Dish

Ingredients

Sweet Potato Pie Filling

• 2 medium sweet potatoes 11 ounces each
• Oil
• ½ cup salted butter room temperature
• 1 ¼ cup granulated sugar
• 2 large eggs room temperature
• 2 teaspoons pure vanilla extract
• ½ cup evaporated milk
• 1 tablespoon all-purpose flour
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt

Buttermilk Pie Filling

• ½ cup unsalted butter melted
• 1 ½ cup granulated sugar
• 3 large eggs room temperature and beaten
• 1 tablespoon pure vanilla extract
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch plus 1 teaspoon
• ¼ teaspoon kosher salt
• 1 cup buttermilk room temperature
• 1 Pie Crust

Instructions

• Preheat oven to 400F. Place rack in middle position. Prepare sheet pan by lining with parchment paper.
• Scrub, rinse, and dry sweet potatoes. Stick a fork all over each potato multiple times to allow steam to escape.
• Rub oil on the surface of each potato. Place on the prepared pan and bake for about 50 minutes, flipping the potatoes halfway through. Use a toothpick or skewer to check for doneness; the toothpick should slide easily into the potato with no resistance. If not done, bake for a few more minutes.
• Remove potatoes from oven and let cool slightly on parchment paper, about 20 minutes (until still warm but able to handle). Carefully remove the skin from potatoes. You should have 1 ¾ cup of mashed potatoes. (You can gently press on them with a fork or whisk and measure them into a measuring cup.)
• Meanwhile, set the first disc of pie dough on a lightly floured countertop, then using a rolling pin, roll to a 12-inch circle. Gently roll the circle onto your rolling pin and place over the pie plate and unroll. Gently press the pie dough into the plate. There should be about a 1-inch overhang of dough. Dock the dough by using a fork to poke holes on the bottom crust. With the overhang, use kitchen shears or a small sharp knife to trim the edges of the pie dough so they’re even and only about a ½ inch overhang. Pinch the edges together and flip up slightly to create a thick rim all around the pie. Finally, using your thumb and finger of one hand and thumb of the other, crimp the rim all around the pie. Cover loosely in plastic wrap and place in refrigerator until needed.
• While warm, place the potatoes in the bowl of a stand mixer, fitted with the whisk attachment. Turn the mixer on medium low for about 20 seconds then stop. (Once you start to mix the baked potatoes, long little stringy pieces will attach to the whisk; you'll want to rinse the whisk to get rid of those). Repeat these two or three times, each time rinsing the strings from the whisk.
• Add butter to warm potatoes and mix on medium until butter has absorbed, about 1 minute. Slowly add sugar on medium low and mix until incorporated. Scrape down the bottom and sides of bowl as needed.
• If you see more strings at this step, remove them. Add the eggs one at a time, waiting for each to incorporate into the batter.
• While the mixer is on low, slowly add the vanilla and evaporated milk. Scrape the bottom of the bowl to ensure the batter is mixed evenly.
• Finally, add the flour, salt, cinnamon, and nutmeg and mix into the batter. Set aside.
• Reduce oven to 350F.
• Remove the pie crust from the refrigerator and place onto a baking sheet. Then line the crust with parchment paper, then fill with pie weights. Par-bake for 10 minutes, until the crust looks a little dry, but not completely cooked through.
• To make the buttermilk pie filling, add the butter and sugar to the bowl of the stand mixer and whisk together on medium for about 5-6 minutes.
• Add in the eggs and vanilla in 3 separate additions, scraping down after each addition and allowing to fully incorporate.
• Add flour, cornstarch, and salt, then buttermilk and mix well until well combined.
• Remove the crust from the oven and pour the sweet potato batter into the crust. Then immediately pour the buttermilk batter on top of that until batter reaches the bottom of the edge of your crust. (Most of the buttermilk batter will sink into the sweet potato pie, but that’s okay.)
• Return to the oven and continue baking until the center of the pie is slightly jiggly in the center and an inserted toothpick comes out moist, but clean, and the top is light golden brown, about 1 hour 5-10 minutes.
• Remove the pie from the oven and cool to room temperature, about 1 hour 30 minutes. Then place in the refrigerator until chilled and set, about 4 hours.
• Remove from the refrigerator about 30 minutes before serving, slice, and enjoy!

Notes

1. Don’t Skip the Strings: Sweet potatoes can be sneaky with those little stringy bits. Whipping them warm and rinsing the whisk a few times is key to getting that silky-smooth filling. Trust me, it’s worth the extra step!
2. Room Temp is Everything: Make sure your butter, eggs, and buttermilk are at room temperature. This helps everything mix together and keeps the pie from cracking during baking.
3. Crust Love: Par-baking the crust is non-negotiable! It keeps the bottom crust from getting soggy and gives you that perfect golden base to hold all that creamy goodness.
4. Mind the Jiggle: When checking for doneness, the center should have a slight jiggle, like a set custard. Overbaking will dry it out, and ain’t nobody got time for dry pie.
5. Chill Time is Real: Let the pie cool completely at room temp before chilling it in the fridge. That resting time is what sets the layers perfectly and makes slicing easy.
6. Make It Shine: Brush the edges of your crust with a little egg wash for that bakery-style golden finish.
7. Serve It Right: Let the pie sit at room temp for about 60 minutes before serving if you’ve been storing in the fridge. A cold pie is fine, but room temp pie? That’s where the flavors really come alive.

Nutrition

Serving: 1 slice | Calories: 473kcal | Carbohydrates: 65g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 298mg | Potassium: 240mg | Fiber: 2g | Sugar: 50g | Vitamin A: 5991IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg

The post Double Crusted Sweet Potato Pie appeared first on Grandbaby Cakes.

Say it with me y’all: pies ain’t just for Thanksgiving boos. You can get into a good pie at any time. That’s where this coconut custard pie comes in. It’s made with mostly pantry staples and even a store-bought pie crust if you want. Straight up, this coconut egg custard pie recipe is so darn good, you won’t ever deny a slice. Let’s get into it.

The Lowdown of the Best Coconut Custard Pie Recipe

Cuisine Inspiration: Classic American vibes

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: All coconut in a smooth custard package

Skill Level: Easy y’all (No Sweat Fam!)

A Coconut Lover’s Dream

If you’re a coconut lover, this pie is hollerin’ your name! It’s packed with coconut flavor from the milk, all the way to the shredded coconut. I grew up on Big Mama’s pineapple coconut cake, so I know my way around coconut desserts!

Incredible Texture

The texture of this pie is outta this world. It’s creamy and smooth with a nice crunch from the toasted coconut on top. Each bite melts in your mouth!

Easy Peasy Boos!

Some folks call this the “impossible coconut custard pie” because it’s impossibly easy to make. Seriously, you just mix everything together, pour it in a pie crust, and bake it up boos!

Ingredients You’ll Need to make Coconut Egg Custard Pie

• Pie Crust: A homemade crust will give you that extra flakiness, but no judgment if you go the easy route! You can get a store-bought one to save time. Either way, it’s gonna be tasty.
• Coconut Milk: Unsweetened is the way to go. It gives the pie that rich coconut flavor without too much sweetness.
• Butter: Salted butter adds a nice flavor balance. IIt helps bring out all those delish flavors. And don’t try to skip it – butter makes everything better boos!
• Eggs: These help set up your pie and build structure.
• Granulated Sugar: This sweetens up this coconut egg custard pie just right. If you want to cut back on sugar, you can use a sugar substitute like Stevia or Splenda.
• All-Purpose Flour: This helps thicken the custard. Just a little bit does the trick!
• Coconut Extract: Just a little boosts the coconut flavor even more!
• Sweetened Shredded Coconut: Coconut of course adds texture and extra coconut flavor. If you want, you can use unsweetened shredded coconut to cut down on sweetness a bit.

How to make Coconut Custard Pie

Step 1: Make the Butter and Coconut Milk Mixture

1

Add coconut milk and butter to a saucepan.

2

Heat over medium heat until the butter has melted. Do not boil. Once it’s fully melted, stir and let it cool slightly.

Step 2: Mix the Custard Filling

3

Add eggs, sugar, flour, and extract to a medium bowl.

4

Whisk until smooth. Then, pour in the milk and butter mixture and whisk again.

5

Add in 1 ¼ cup coconut.

6

Whisk until the coconut is well incorporated.

Step 3: Pour Filling and Bake It Up!

7

Pour the mixture into a chilled pie shell and garnish the top with the remaining ¼ cup shredded coconut. Place it on top of a small sheet pan.

8

Bake until the pie is set, but the center is slightly jiggly and the top is golden brown.

What to serve with old fashioned coconut custard pie

• Dollop it Up: Ain’t nothing like a slice of coconut custard pie with a big ol’ dollop of homemade whipped cream on top. It’s light, fluffy, and just sweet enough.
• A La Mode: A scoop of ice cream on the side never hurt nobody. Vanilla ice cream is always a winner, but you can go for many other flavors like strawberry ice cream, raspberry ice cream, or even mocha ice cream.
• Drizzle It Up: Drizzle a little caramel sauce over your pie slice! I’ve got a killer recipe for regular caramel sauce and a vegan version too, so everyone can get in on the yumminess.

Recipe Substitutions

• Coconut Milk: If you want to tone down the coconut flavor a bit, you can use regular milk.
• Coconut Extract: If you don’t have coconut extract on hand, vanilla extract works just fine.
• Add a Nutty Twist: Sometimes I like to add a handful of toasted almonds or pecans to the filling. It gives the pie a nice crunch and adds a little extra flavor. Just mix them in with the shredded coconut before pouring the filling into the crust.
• Gluten-Free Option: If you need a gluten-free option, you can use a 1:1 gluten-free flour substitute. The pie will still come out great, and you won’t have to miss out on any of that creamy goodness. Just make sure your pie crust is gluten-free too!

Expert Tips and Tricks for making the best impossible coconut custard pie

1. Use Shredded Coconut, Not Flakes: Y’all, make sure to buy shredded coconut and not coconut flakes. Flaked coconut has bigger pieces and won’t give you that even texture we want in our pie filling.
2. Cool Completely Before Chilling: Let the pie cool completely at room temp before you stick it in the fridge. This helps the custard set up properly and keeps it from getting watery.
3. Don’t Skip the Sheet Pan: Always place your coconut custard pie on a small sheet pan before baking. It catches any drips and makes it easier to handle when you’re putting it in and out of the oven.
4. Mix Slowly and Steadily: When you’re adding the hot coconut milk and butter mixture to the eggs, do it slowly and keep whisking. This way, you won’t end up with scrambled eggs in your pie. We want a smooth custard boos, not breakfast!

How to store Coconut Custard Pie

You can store the whole pie inside the fridge or slice it up and store individual pieces, whatever works best for you. Just cover it up real good with plastic wrap or aluminum foil and you’re good to go.

How long will Coconut Custard Pie last in the fridge?

Kept cool and covered inside the fridge, it will stay fresh for about 3-4 days. However… Mine barely lasts two days because we can’t resist sneaking extra slices!

Can I freeze coconut egg custard pie?

If you need to keep it longer, you can freeze it. Wrap it up tight in plastic wrap and then in aluminum foil to keep it protected – it’ll be good in the freezer for up to 2 months. When you’re ready to dig in, just let it thaw in the fridge overnight.

Frequently asked questions

I hope you have as much fun makin’ this Coconut Custard Pie as you do eatin’ it! Doesn’t matter if you’re a die-hard coconut lover or just lookin’ for a sweet treat to brighten your day, either way, it’s got you covered. Now, go ahead and whip it up – and save me a slice if you can!

Favorite Pie recipes To try

• Kool-Aid Pie
• Chess Pie
• Southern Egg Pie (Egg Custard Pie)
• Key Lime Pie
• Banana Pudding Pie

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Coconut Custard Pie

When I say Coconut Custard Pie, I mean you're going to taste that coconut! The smooth custard filling with the coconut flakes and crispy pie crust – It's bomb, y'all!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 3 hours hours

Servings 8 servings

Calories 1520kcal

Author Jocelyn Delk Adams

Equipment

• pie plate
• Mixing Bowls
• small saucepan

Ingredients

• 1 9- inch deep dish pie crust thawed, but still chilled
• 1 cup unsweetened coconut milk
• 4 tablespoons salted butter
• 3 large eggs room temperature
• 1 cup granulated sugar
• 1 ½ tablespoon all-purpose flour
• 1 teaspoon coconut extract
• 1 ½ cup sweetened shredded coconut divided

Instructions

• Preheat oven to 325F.
• Heat coconut milk and butter over medium heat until butter has melted. Do not boil. Let cool slightly, for about 10 minutes.
• In a medium bowl, whisk together eggs, sugar, flour, and extract until smooth.
• Add in milk and butter mixture and whisk until smooth. Mix in 1 ¼ cup coconut.
• Pour mixture into chilled pie shell and garnish top with remaining ¼ cup shredded coconut.
• Place on a small sheet pan and bake until the pie is set, but the center is slightly jiggly and the top is golden brown.
• Remove pie from oven and let cool to room temperature, about 1 hour. Place in refrigerator and continue cooling until the pie is set and chilled, about 2 hours. Serve with whipped cream and enjoy!

Notes

How to store Coconut Custard Pie

You can store the whole pie inside the fridge or slice it up and store individual pieces, whatever works best for you. Just cover it up real good with plastic wrap or aluminum foil and you’re good to go.

How long will Coconut Custard Pie last in the fridge?

Kept cool and covered inside the fridge, it will stay fresh for about 3-4 days. However… Mine barely lasts two days because we can’t resist sneaking extra slices!

Can I freeze coconut egg custard pie?

If you need to keep it longer, you can freeze it. Wrap it up tight in plastic wrap and then in aluminum foil to keep it protected – it’ll be good in the freezer for up to 2 months. When you’re ready to dig in, just let it thaw in the fridge overnight.

Nutrition

Calories: 1520kcal | Carbohydrates: 155g | Protein: 17g | Fat: 94g | Saturated Fat: 36g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 39g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 1015mg | Potassium: 395mg | Fiber: 5g | Sugar: 33g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 7mg

The post Coconut Custard Pie appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Best pie I have ever tasted. The whole family loved it.”

—COURTNEY

I’ve posted pecan pie recipes here before but none like the one boos! This chocolate bourbon pecan pie has quickly become a staple holiday pie recipe in my home, and it’s sure to be one in yours too. The best part? It’s got chocolate and bourbon! This is a straight up dessert showstopper.

The Lowdown of the Best Chocolate Bourbon Pecan Pie Recipe

Cuisine Inspiration: Southern comfort with a twist!

Primary Cooking Method: Baking

Dietary Info: Absolute indulgence. Can be made gluten-free with ingredient swaps.

Key Flavor: Fudgy, crunchy, buttery, boozy, sweet, gooey and luscious

Skill Level: Intermediate (Pull those baking skillz out!)

Textures on Textures

The gooey filling, crunchy pecans, and flaky crust offers a bomb mixture of textures that just melt in your mouth. This pie is legit so addictive.

Flavors on Flavors

The warmth of the bourbon along with the deep dark chocolate and toasted pecans make the most wonderful irresistible flavor combo boos. Ain’t nothing like this chocolate pecan pie with bourbon y’all.

Crowd-Pleaser

Perfect for holidays, potlucks, or any celebration you can think of – this pie is guaranteed to attract a crowd and have them begging for your secret.

Ingredients You’ll Need to Make Bourbon Chocolate Pecan Pie

• Corn Syrup: This helps create a silky and glossy pie filling that stays smooth and gooey once baked up.
• Toasted Pecans: Can’t have a pecan pie without these. Don’t go skipping the “toasted” portion of this recipe. The extra step creates a more flavorful result. 
• Granulated Sugar: This helps build the perfect balance of sweetness in the pie filling.
• Unsalted Butter: Butter gives us the ultimate richness and flavor throughout the pie.
• Eggs: Nothing helps your pie foundation set up like these.
• Bourbon: Just a little will give some delish smoky notes to the pie filling giving such depth of flavor.
• Pure Vanilla Extract: This adds aromatic essence to the overall filling.
• Kosher Salt: Salt enhances the overall flavors and also balances the sweetness.
• Semisweet Chocolate Chips: These bring in the perfect amount of chocolate increasing the decadence of the pie.

How to Make Chocolate Bourbon Pecan Pie

1

Start by making your homemade pie crust or prepping a frozen crust if using. (If you want your pie crust not to be soggy, make sure you blind bake).

2

In a saucepan, combine sugar, corn syrup, and butter. Heat over medium, stirring continuously. Once the butter has melted and the sugar has dissolved, remove the mixture from the heat. Transfer liquid to a large heat-safe bowl and cool.

3

Whisk together the eggs, bourbon, vanilla, and salt in a separate bowl. Once cool enough, whisk the egg mixture into the sugar mixture. Add the pecans and chocolate chips to the rest of the ingredients. Pour the filling into the prepared pie crust.

4

Bake the pie for 50-60 minutes. The pie is done when the edges are set but the middle is still a bit wobbly when touched. Remove the pie from the oven and set it on a wire rack to cool to room temperature.

How to Serve Pecan Pie with Bourbon and Chocolate

• A La Mode: Serve a slice of pecan pie with bourbon and chocolate warm with a scoop of this homemade vanilla ice cream. Undefeated combo boos.
• Dollop It Up: Top a slice of pie with this homemade whipped cream to lighten the indulgence up.
• Drizzle It Up: Go even more indulgent with drizzles of caramel sauce or chocolate ganache on top of each slice.

Meal Plan: Southern Holiday Dinner with Chocolate Bourbon Pecan Pie

Baked turkey wings in a delish savory sauce is an easy option for a holiday meal.

Oyster dressing has so much flavor and texture that pairs perfectly with those turkey wings.

Green bean casserole is such a beloved holiday side dish that’s super flavorful and creamy.

Southern sweet potato casserole is sweet, smooth, creamy and absolutely delicious as a side at your holiday meal.

Recipe Substitutions

• Pecans: Replace with other nuts like walnuts for a similar crunch but different flavor profile.
• Granulated Sugar: You can swap with homemade brown sugar which you can make using granulated sugar and molasses.
• Corn Syrup: Use maple syrup instead for more of a natural sweetener.
• Unsalted Butter: You can replace with salted butter. Just leave out the salt in the recipe.
• Semisweet Chocolate Chips: You can replace with milk or dark chocolate chips here.

Recipe Variations and Additions

• Get Coconut-ty: Sprinkle some toasted coconut flakes over the top of the pie for a little tropical remix and added crunchy texture.
• Swap Out the Crust: Go with a graham cracker crust to add a bit of a change to the pie crunch.
• Zest It Up: Grate some orange or lemon zest and add to the filling before baking to brighten up the flavors even more.

Expert Tips and Tricks for making Bourbon Chocolate Pecan Pie

• Master the Crust Boos: Starting with a homemade crust takes your pie to another level with its flaky all butter notes.
• Go Room Temp: In order for your pie to set up just right, you gotta make sure those eggs are room temp before adding to the mix.
• Clever Measuring Cup Tip: Here’s one of my fave tricks. Spray the inside of your measuring cup with nonstick spray before measuring the corn syrup. This allows it to slide right on out without any sticky leftovers.
• Blind Bake that Crust: If you want your pie crust to not be soggy, poke holes along the sides and bottom of the pie crust then line with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes before adding your filling.

How to Store Chocolate Pecan Pie

Make sure your pie is cooled down completely then cover it tightly with plastic wrap or foil. Then it’s ready to toss in the fridge.

If you’re reheating a whole pecan pie recipe, warm it in a preheated 350˚F oven for about 15-20 minutes or until warmed nicely. If you want to just reheat individual slices, pop in a microwave for about 20-30 seconds. Couldn’t be easier.

How Long Will Bourbon Chocolate Pie Last in the Fridge?

Your leftover chocolate pecan pie should last about 3-4 days.

Can I Freeze it?

Yep for sure boos! Cool your pie all the way down, then wrap it in foil or put in a freezer bag. Add the label with the date. It should last for up to 2-3 months. When you’re ready to enjoy it again, thaw the pie overnight in the fridge, then reheat it in the oven if you would like.

Frequently Asked Questions

My Favorite Pecan Recipes

• Sweet Potato Pecan Pie
• Southern Pecan Pie
• Butter Pecan Cheesecake
• Bourbon Sticky Buns
• Pecan Pie Bars
• Pecan Pie Upside Down Cake

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Chocolate Bourbon Pecan Pie

This Chocolate Bourbon Pecan Pie is packed with indulgent chocolate, spiced bourbon, and a deliciously sweet and gooey pecan filling.

Course Dessert

Cuisine south, Southern

Prep Time 35 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8 slices

Calories 726kcal

Author Jocelyn Delk Adams

Equipment

• pie plate
• Pie Weights
• small saucepan
• Sheet Pans

Ingredients

• 1 1/2 cups pecans
• 1 Perfect Pie Crust Dough or you can use 1 frozen pie crust
• 1 cup granulated sugar
• 1 cup corn syrup
• 1/2 cup unsalted butter 1 stick
• 4 large eggs room temperature
• 1/4 cup bourbon
• 1 1/2 tsp pure vanilla extract
• 1 tsp kosher salt
• 1 cup semisweet chocolate chips

Instructions

• Preheat the oven to 350 degrees. Spread the pecans over a baking sheet pan. Toast the nuts for 10 minutes, tossing halfway through.
• Transfer the pecans to a heat-safe bowl and allow them to completely cool.
• If using a homemade crust, prepare the recipe according to its instructions. Or grab your frozen crust.
• Preheat the oven to 325 degrees. Whether using a homemade or frozen pie crust, it’s important to pre-bake. Use a fork to poke around the bottom and sides of the crust, place a sheet of parchment paper over the top, and add pie weights to the middle. The parchment paper will help you to easily lift out the weights. Bake for 10-12 minutes, or until firm and slightly golden.
• In a small saucepan, combine the sugar, light corn syrup, and butter. Heat over medium heat, stirring continuously. Once the butter has melted and the sugar has dissolved, remove the mixture from the heat. Transfer the liquid to a large heat-safe bowl and allow it to cool.
• In the meantime, whisk together the eggs, bourbon, vanilla, and salt in a separate small bowl.
• Once cool enough, gradually add the egg mixture to the sugar mixture. Whisk to combine.
• If not already in halves and pieces, chop up the pecans. Add the pecans and chocolate chips to the rest of the ingredients. Stir to combine.
• Slowly pour the filling into the prepared pie crust.
• Bake the pie for 50-60 minutes. Check the pie halfway through, if the edges are browning too quickly cover them with aluminum foil. The pie is done when the edges are set but the middle is still a bit wobbly when touched.
• Remove the pie from the oven and set it on a wire rack to cool to room temperature. This is a gooey pie so if you want more set up, pop in the fridge for cleaner slices. Then slice and serve it up.

Video

Notes

NOTE to Blind Bake Crust: If you want your pie crust to not be soggy, poke holes along the sides and bottom of the pie crust then line with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes before adding your filling.

*NOTE: The filling’s texture is quite fudgy. If you’d like a more “set” texture (for easier slicing), cover and refrigerate the pie for 1-2 hours.

How to Store Chocolate Pecan Pie

Make sure your pie is cooled down completely then cover it tightly with plastic wrap or foil. Then it’s ready to toss in the fridge.

If you’re reheating a whole pecan pie recipe, warm it in a preheated 350˚F oven for about 15-20 minutes or until warmed nicely. If you want to just reheat individual slices, pop in a microwave for about 20-30 seconds. Couldn’t be easier.

How Long Will Bourbon Chocolate Pie Last in the Fridge?

Your leftover chocolate pecan pie should last about 3-4 days.

Can I Freeze it?

Yep for sure boos! Cool your pie all the way down, then wrap it in foil or put in a freezer bag. Add the label with the date. It should last for up to 2-3 months. When you’re ready to enjoy it again, thaw the pie overnight in the fridge, then reheat it in the oven if you would like.

 

Nutrition

Calories: 726kcal | Carbohydrates: 83g | Protein: 7g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 539mg | Potassium: 260mg | Fiber: 4g | Sugar: 67g | Vitamin A: 495IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg

The post Chocolate Bourbon Pecan Pie appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“This is the best buttermilk pie I’ve ever tasted. And the bonus… it came from my kitchen!”

—TAVA F.

Y’all buttermilk pie doesn’t get enough shine. Southerners tend to get down with chess pie or egg pie more often but this buttermilk pie deserves its props. It’s got that classic buttermilk tang that adds depth of flavor to the creamiest custard filling. The buttermilk pie recipe itself comes from my grandmother “Big Mama”, the matriarch of my family. Then I go to town on that vanilla flavor adding ample vanilla to the mix so you taste it in each bite. Let’s get into it!

The Lowdown of The Best Southern Buttermilk Pie Recipe

Cuisine Inspiration: Southern Comfort

Primary Cooking Method: Baking

Dietary Info: Can be made Gluten-Free with ingredient swaps

Key Flavor: Tangy smooth, rich, creamy and vanilla-y

Skill Level: Easy y’all (No Sweat Fam!)

Easy Peasy Y’all

We use simple ingredients and straightforward instructions to whip this absolutely perfect pie up y’all. The effort is minimal but the result to is maxed out!

Texture Perfection

The buttermilk creates a rich tangy yet light custard. It’s the perfect contrast to the flaky buttery crust giving you all the textures in each bite.

Unexpected Holiday Perfection

This generational pie is just perfect for any occasion from a Sunday supper to a fancy holiday. It’s Southern nostalgia on a plate.

Ingredients You’ll Need to Make this Buttermilk Pie Recipe

• Unsalted Butter: There’s nothing like butter. It adds ample richness to the filling.
• Granulated Sugar: This sweetens the custard to perfection.
• Eggs: These bind the filling adding richness and creaminess to the texture.
• Vanilla Extract: I love the aromatic warmth this brings to the pie.
• Flour and Cornstarch: These help thicken the custard just right so when you slice it, the shape holds perfectly.
• Salt: Salt enhances all those amazing flavors we have going on while balancing the sweetness.
• Buttermilk: This liquid adds a bomb tangy twist to this Southern pie.
• Pie Crust: This is the buttery, flaky base holds our filling together.

How to Make Buttermilk Pie

Step 1: Make the Filling

1

In your stand mixer, beat butter and sugar until they’re light and fluffy. This should take around 5-6 minutes.

2

Add eggs and vanilla gradually, making sure each bit is fully mixed in before adding the next.

3

Now, it’s time to add the flour, cornstarch, and salt to thicken the pie and help it set up.

4

Follow up with the buttermilk and mix until it’s all well combined and happy together.

Step 2: Fill and Bake It Up!

5

If you’re using homemade crust, roll it out and lay it in the pie plate or prep your frozen pie plate. Poke holes with a fork on the sides and bottom! Line it with parchment paper and fill it up with pie weights to ensure it bakes evenly. Give it a 10-minute pre-bake, then pull out the weights and parchment.

6

Pour your buttermilk filling into the crust.

7

Bake at 400°F for the first 10 minutes. After that, drop the heat to 350°F and let it bake for another 25-35 minutes or until it is almost set with just a little jiggle left. Leave it in the turned-off oven for 30 minutes to set.

How to Serve Easy Buttermilk Pie

• Dust it Up: Add a sprinkle of homemade powdered sugar to the top for a cute garnish.
• Berry it Up: Sprinkle some fresh berries on top or serve each slice with some strawberry sauce or warmed strawberry preserves. Delish boos!
• Dollop It Up: Add a spoonful of this fresh whipped cream recipe to each slice you serve up.

Meal Plan: Easy Soul Food Sunday Supper with Buttermilk Pie

Smothered turkey chops are the ultimate main dish to serve for an easy yet delish Sunday supper with soul food vibes.

Southern fried corn is a perfect yet easy side dish that gives soul notes to this menu.

Mustard greens are a huge soul food hit when made using my mama’s recipe. Get those greens in your system before enjoying your buttermilk pie slice.

Corn pone has all of the delish cornbread vibes but with a creamier texture. Delish boos!

Recipe Substitutions

• Pie Crust: If you don’t feel like making a homemade pie crust, swap in a frozen store-bought to make this pie even easier to make.
• Buttermilk: I suggest using store-bought buttermilk for this. But in an extreme pinch, you can easily make your own buttermilk by adding a tablespoon of white vinegar or lemon juice to a cup of whole milk and letting it sit for about 10 minutes. Easy peasy boos.
• Vanilla Extract: Feel free to really amp up that vanilla flavor by adding vanilla bean paste instead.
• Granulated Sugar: You can really get that sweetening popping by swapping in some brown sugar. None around? Make homemade brown sugar by adding molasses.

Recipe Variations and Additions

• Gluten-Free: Replace the flour with your fave gluten-free 1:1 ratio substitution here.
• Get Chocolatey: Add a little cocoa powder to the custard filling to give it more indulgence.
• Drizzle It Up: Add drizzles of caramel sauce or chocolate ganache over the top of slices and sprinkle with flaky salt. That’s some good eatin!
• Spice It Up: Sprinkle in some nutmeg or cinnamon to give cozy vibes.
• Zest It Up: Add some lemon, lime or orange zest to your filling to brighten the flavors.
• Pie Crust Switch Up: You can switch up the standard pie crust and replace with a graham cracker crust.

Expert Tips and Tricks

• Quality Wins: Lean on high quality ingredients to make this simple pie pop. Upgrade your butter, eggs, buttermilk and vanilla so you get the best results.
• Temperature is SUPER IMPORTANT: Don’t add your cold eggs or buttermilk to the mix here. If the eggs and buttermilk are chilled, that custard won’t even think about setting up right.
• Blind Bake It Up: To prevent a soggy crust, pre-bake your crust before you add the filling.
• Use a Pie Shield: Baking a pie for about an hour can brown that crust quickly. I throw on a pie shield if I find that crust is browning way too fast. Also you can add foil.
• Wobble, Wobble: The edges should be set while the center will give a slight wobble wobble but not be complete liquid. You might be tempted to keep on baking if you see it jiggling somewhat but don’t or you will overbake it. It will continue to set up as it cools.
• Chill Out: Don’t dive in right away. Let the pie set up just right so let it cool to room temp for a few hours then add to the fridge. It will let that custard texture set up like a BOSS.

How to Store Buttermilk Custard Pie

Let your pie cool down to room temp then wrap it snugly with plastic wrap or aluminum foil. It should be stored in the fridge but you can eat your slices at room temp or even warmed if you prefer.

How long will Southern buttermilk pie last in the fridge?

It should last for about 3-4 days in the fridge.

Can I freeze?

For longer storage, make sure your pie is wrapped tightly in plastic wrap then add to a freezer bag. Or wrap slices individually then add to a plastic bag. Add a label with the date. Thaw in the fridge when you’re ready to enjoy a slice. It should last in the freezer for up to 3 months.

Frequently Asked Questions

More Pie Recipes to Try

• Soul Food Sweet Potato Pie
• Peach Cobbler
• Chocolate Pie
• Key Lime Pie
• Kool-Aid Pie
• Vinegar Pie

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Buttermilk Pie Recipe

This classic Southern pie is perfection! The creamy custard filling is made with rich tangy buttermilk and flavored with wonderful vanilla bean essence.   

Course Dessert

Cuisine south, Southern

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 404kcal

Author Jocelyn Delk Adams

Equipment

• Pie Weights
• pie plate
• Rolling Pin

Ingredients

• 1/2 cup unsalted butter melted
• 1 1/2 cups granulated sugar
• 3 large eggs room temperature and beaten
• 1 tbsp vanilla extract
• 2 tbsp all-purpose flour
• 1 tbsp plus 1 teaspoon cornstarch
• 1/4 tsp salt
• 1 cup buttermilk room temperature
• 1 homemade pie crust in pie plate blind baked

US Customary – Metric

Instructions

• Preheat oven to 400°F.
• Add butter and sugar to bowl of your stand mixer and beat together until light on medium speed for about 5-6 minutes.
• Add the eggs and vanilla paste in increments and mix together until incorporated.
• Next add flour, cornstarch and salt then buttermilk and mix until well combined.
• If using my pie crust recipe, roll one of the disks out into the pie plate then use a fork to poke holes along the sides and bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. If you would like, you can brush some egg wash on the outside of the crust as well (just take 1 egg and whisk together with a teaspoon of water).
• Pour pie filling into pie crust shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 25-35 additional minutes then turn off the oven and allow to sit in oven for 30 minutes. Pie should turn a nice golden brown and a knife inserted should come out clean. If you find that the crust is browning too quickly, add a pie shield or foil on the outside halfway through the bake.

Notes

CRUCIAL PIE TIP: Make sure all of your ingredients are room temperature.  It will help the custard set up.

HOW TO STORE

• Cool it Down: Let it cool to room temperature post-baking.
• Wrap it Up: Cover your pie snugly with plastic wrap or aluminum foil.
• Fridge Time: Pop it in the refrigerator; it’s best enjoyed within 3-4 days.
• Slice and Store: Already cut? No problem, just wrap the slices or put them in an airtight container before refrigerating.
• Freeze if Needed: For longer storage, freeze your pie well-wrapped. Thaw in the fridge when you’re ready to enjoy.

Nutrition

Calories: 404kcal | Carbohydrates: 52g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 143mg | Potassium: 83mg | Sugar: 40g | Vitamin A: 495IU | Calcium: 51mg | Iron: 0.9mg

The post The Best Buttermilk Pie appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Made this today for my egg custard loving husband, as part of his Christmas gift. He RAVED about it, so thanks for a great recipe.”

—linDEN S.

Y’all this was my Big Mama’s absolute favorite pie. I was so blessed to be able to share the story behind it in a holiday issue of Southern Living where I wrote a recipe dedicated to her and her recipe.

This egg pie is a silky, flaky, sweet and smooth custard pie. In honor of my Big Mama, and all of your steady-handed, gracious grandmothers, I’m sharing her iconic Egg Pie recipe. Make it with love y’all, it’s the most important ingredient. Always.

The Lowdown of This Egg Pie Recipe

Cuisine Inspiration: Southern Comfort Vibes

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Sweet, Creamy and Luscious

Skill Level: Easy y’all (No Sweat Fam!)

Smooth As Silk

That egg custard is beyond creamy with a finish that is super rich, smooth and indulgent.

No Fuss, All Flava!

You won’t believe how easy it is to make this egg custard pie boos. It requires the simplest of pantry ingredients and the most straightforward instructions to pull it off.

Southern Nostalgia

There’s a reason why the Southern old schoolers love this pie so much. Each bite takes you back to nostalgic Southern goodness.

Ingredients You’ll Need to Make Egg Custard Pie

• Pie Crust: Either make your own homemade pie crust or buy a store-bought. It’s your world boos. If you go with store bought, just be sure to thaw the crust according to package instructions, prick the bottom with a fork and blind bake so it won’t end up soggy ya dig.
• Whole Milk: This liquid creates that perfectly smooth consistency.
• Salted Butter: Big mama used salted butter to balance the sugar and enhance all of the overall flavors.
• Eggs: You gotta have these boos! They give us the richness and help stabilize the pie filling.
• Granulated Sugar: This pie has the perfect amount of sweetness thanks to this.
• All-Purpose Flour: Flour helps our pie set up it’s structure so it won’t end up too runny.
• Vanilla: Woodsy, floral and sweet, aromatic vanilla adds such a great pop to this pie.
• Ground Nutmeg: Nutmeg is an intense spice that has a very distinct aroma.

How to Make Egg Pie

For the Crust:

1. In a bowl, whisk together flour, sugar, and salt—the basics!
2. Toss in cold butter cubes and use a pastry cutter to mix until you’ve got some nice crumbly bits going on.
3. Slowly pour in cold water (start with 1/4 cup) until the dough forms. Give it a quick knead and shape into a ball.
4. Wrap it up tight in plastic and let it chill in the fridge for 45-55 minutes.

For the Filling:

1. Heat milk and butter in a pot over medium-low until the butter melts, then let it cool down.
2. In a bowl, whisk together eggs, sugar, flour, vanilla, and nutmeg. Once the mixture cools a bit, whisk that in until smooth.

To Assemble:

1. Get your oven preheated to 425°F. Roll out half of the dough to about 1/4-inch thick, then pop it in the pie plate. Make sure prick the bottom with a fork.
2. Line the crust with parchment and throw in some pie weights, then bake for 10 minutes. Drop the oven to 325°F after.
3. Pour that custardy goodness into the crust, brush the edges with a quick egg wash, and bake for 45-55 minutes until the pie’s got a slight jiggle.
4. If the crust starts getting too golden, cover the edges with foil or a pie shield. Hit it with a little extra nutmeg, slice it up, and serve it up!

How to Serve Southern Egg Pie

• Classic Vibes: Just dust some homemade powdered sugar over your finished pie and serve it up OG style.
• Dollop It Up: Add a nice spoonful of homemade whipped cream on top of each slice.
• Berry It Up: Toss a few fresh berries on the side or add a nice spoonful of strawberry sauce or strawberry preserves.
• With a Cozy Drink: Enjoy a slice with a mug of wassail, spiced apple cider, eggnog or white chocolate hot cocoa.

Meal Plan: Classic Southern Dinner with Southern Egg Pie Dessert

Southern Smothered Pork Chops in that silky sauce are a boss move as your main dish for this menu.

Candied sweet potatoes by my mama are always on the table when we serve up a Southern meal.

Succotash is an often overlooked Southern side dish but boy oh boy is it the bomb!

This Southern hot water cornbread recipe is the ultimate bread to serve before you get into a slice of this egg pie dessert.

Recipe Substitutions

• Milk: You can add more richness to the filling by replacing with half-and-half.
• Salted Butter: You can use unsalted here but add in a teaspoon of salt.
• Granulated Sugar: Add some depth with molasses by swapping the granulated sugar for brown sugar.
• Vanilla Extract: Deepen the vanilla flavor by replacing with vanilla bean paste.
• Nutmeg: No nutmeg? Use cinnamon or a blended spice like apple pie spice for more intensity.

Recipe Variations and Additions

• Swap the Crust: Go with a graham cracker crust to change up the flavors.
• Gluten-Free: Go with a gluten-free crust and replace the flour in the filling with a 1:1 ratio gluten-free flour.
• Add Ins: Fold in some chopped strawberries or even chocolate chips for a different flavor profile.
• Zest It Up: Brighten up the flavors by tossing the zest of a lemon, lime or orange into. your filling.

Expert Tips and Tricks to Make Egg Custard Pie Recipe

• Go Fresh: If possible, use fresh ground nutmeg! When freshly grated, nutmeg releases a strong, warm aroma and an undeniably rich flavor.
• Go Room Temp: Make sure those eggs are room temp so the custard sets up just right.
• Pour Carefully: Avoid dumping in the mixture, we don’t want splashing, spilling or too many pockets of air.
• Don’t over-bake!: Before removing the pie, take a second look and move it around a bit. The pie should still be somewhat giggly in the center.
• Be Patient: Don’t be tempted to slice before chilling. I know, all this hard work and you gotta wait to eat? Hard ask. But, this pie tastes and cuts best when chilled.

How to Store Southern Egg Pie

You can stash your cooled leftover pie right in the pie plate with plastic wrap on top or add to an airtight container in the fridge. If you want to serve at room temp, just leave a slice out for 20-30 minutes. When you wanna warm a slice, pop in the microwave and heat in 20 second intervals until you get it how you like it.

How long will this egg custard pie recipe last in the fridge?

It should last for about 4-5 days in the fridge.

Can I freeze it?

You can but I honestly don’t recommend it. The custard will change texture and not be as smooth once thawed. Just sayin.

Frequently Asked Questions

Favorite Custard Pie Recipes

• Buttermilk Pie
• Vinegar Pie
• Pecan Pie
• Key Lime Pie
• Chess Pie
• Chocolate Chess Pie

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Southern Egg Pie

Eggs, butter, vanilla and a dash of nutmeg come together to make this to-die-for custardy Southern Egg Pie with a perfectly flaky buttery crust!

Course Dessert

Cuisine soul food, Southern

Prep Time 35 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Resting Time 45 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 8 servings

Calories 371kcal

Author Jocelyn Delk Adams

Equipment

• pie plate

Ingredients

For the Crust

• 1 1/4 cup all-purpose flour
• 1 tsp granulated sugar
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter very cold, cut in cubes
• 1/4 cup cold water up to 1/3 cup

For the Egg Custard Filling

• 1 cup whole milk
• 4 tbsp salted butter
• 3 large eggs room temperature
• 1 cup granulated sugar
• 1 1/2 tbsp all-purpose flour to thicken
• 1 1/2 tsp vanilla extract
• 1/4 tsp ground nutmeg plus more for garnish

US Customary – Metric

Instructions

For the Crust

• In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
• Next add your cold butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
• Slowly add the cold water into the flour until a ball of dough forms. Start with a 1/4 cup and add more water if you need it. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.
• Remove the dough from the bowl and round into a bowl. Cover the ball tightly with plastic wrap and place in the refrigerator for 45-55 minutes to rest.

For the Filling

• Add milk and butter to a medium pot over medium low heat. Once the butter has melted, allow the mixture to cool to room temperature.
• While it cools, whisk together eggs, sugar, flour, vanilla and nutmeg in a medium sized bowl and set aside. Whisk in the milk/butter mixture until smooth.

To Assemble

• Preheat the oven to 425 degrees.
• Remove dough from the fridge and add a bit of flour to a working surface or clean counter and place dough on it. Using a rolling pin, quickly roll dough out to about 1/4-1/3 inch thickness and place in your pie plate. Prick the bottom with forks.
• Line the dough with parchment paper and add pie weights to your crust then bake for 10 minutes.
• Next remove pie crust from the oven and reduce heat to 325 degrees.
• Next pour your filling into the pie, brush the crust with an egg wash (just 1 egg and 1 teaspoon of water whisked together( and bake for 45-55 minutes or until pie jiggles just slightly. Sprinkle with additional nutmeg and serve. If you see that the crust is browning too quickly, add some foil to the outside or a pie shield to keep it from browning any further.

Video

Notes

IMPORTANT NOTE: Make sure your eggs are room temperature so the custard will set up.

How to Store Southern Egg Pie

You can stash your cooled leftover pie right in the pie plate with plastic wrap on top or add to an airtight container in the fridge. If you want to serve at room temp, just leave a slice out for 20-30 minutes. When you wanna warm a slice, pop in the microwave and heat in 20 second intervals until you get it how you like it.

How long will this egg custard pie recipe last in the fridge?

It should last for about 4-5 days in the fridge.

Can I freeze it?

You can but I honestly don’t recommend it. The custard will change texture and not be as smooth once thawed. Just sayin.

Nutrition

Calories: 371kcal | Carbohydrates: 43g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 110mg | Sodium: 335mg | Potassium: 84mg | Fiber: 1g | Sugar: 27g | Vitamin A: 670IU | Calcium: 52mg | Iron: 1mg

The post Southern Egg Pie (Egg Custard Pie) appeared first on Grandbaby Cakes.

Move over caramel! This butterscotch pie has all those notes you love about caramel flavor but with deeper notes of butter and molasses in each bite. It doesn’t play around y’all! Trust me, If butterscotch instant pudding or butterscotch cups are a fave of yours, you’ll love how we elevated those flavors in this homemade pie. Let’s get into it!

The Lowdown of This Butterscotch Pie Recipe

Cuisine Inspiration: Classic Southern Comfort

Primary Cooking Method: Stovetop and Baking

Dietary Info: Contains Dairy and Eggs. Can be made gluten-free with ingredient swaps.

Key Flavor: Rich buttery sweet filling with citrusy meringue topping.

Skill Level: Easy y’all (No Sweat Fam!)

Dreamy Filling Texture

That silky smooth and beyond creamy filling is giving you that wonderful melt-in-your-mouth texture that delivers the goods!

Topping Remix

We switch it up adding a light and fluffy orange hinted meringue topping to our pie giving us that fresh citrusy zing that balances the sweetness of the butterscotch like a BOSS.

Holiday Showstopper

Y’all this butterscotch pie recipe is a scene-stealer for reals. With that torched meringue topping and insanely rich filling, this baby is gonna have all of your guests straight up addicted.

Ingredients You’ll Need to Make Homemade Butterscotch Pie Recipe

• All-purpose flour: This helps create structure for our pie crust and filling.
• Granulated sugar: Just a little sweetens our pie dough.
• Salt: We gotta add some to enhance the overall flavor and balance the sweetness.
• Unsalted Butter: Very cold butter creates a flaky crust while butter in our butterscotch is essential for adding that addictive richness to our filling.
• Brown sugar: This adds a deep molasses flavor and sweetness to our pie filling boos.
• Eggs: The yolks are the main thickener in our filling while the whites create our perfect meringue topping.
• Whole milk: Whole milk provides extra fat and creaminess to our custardy filling.
• Vanilla extract: Those warm aromatic notes add nuance and depth.
• Cream of tartar: This helps stabilize the egg whites in the meringue, giving you the tall wispy meringue that will set your pie apart.
• Orange extract: This will give you concentrated citrus flavor that pairs so perfectly with that sweet buttery butterscotch.

How to make Butterscotch Pie

Step 1: Make the Filling

1

Mix ½ cup of brown sugar with flour. Beat egg and egg yolks together then add to the sugar mixture. Next pour in milk and beat well with a whisk then set aside.

2

Brown remaining brown sugar in a heavy pan over medium heat then add in 1 tbsp of hot water. Whisk a little into the egg mixture to bring it up to temperature then slowly whisk egg-milk mixture into the sugar.

3

Once thickened, remove from heat and add vanilla and butter. Stir it together.

Step 2: Pour, Bake and Add Topping

4

Add filling to pre-baked crust then bake in 350 preheated oven for 15-20 minutes then let cool.

5

Make your meringue then pile on top of cooled pie. Spread to the edges then if desired, torch the top.

How to Serve Homemade Butterscotch Pie

• Al La Mode: Adding a scoop of homemade vanilla ice cream or something fun like cookie butter ice cream or sweet potato ice cream is a bomb pairing.
• Comfort Food Dinner: Serve up some chicken and gravy, smothered potatoes, and oyster dressing and don’t forget a slice of this homemade butterscotch pie.
• Elegant Dinner Partay!: Serve up the best lamb chops, jollof rice and Southern green beans with slices of this.

Meal Plan: Simple Thanksgiving Spread with Butterscotch Pie Dessert

Harvest salad is the easiest yet most delish way to start off your low-key Thanksgiving spread.

This honey glazed ham can be made in a slow cooker or in an oven keeping hands off with this easy main dish recipe.

These twice baked potatoes are a delish side dish that’s gooey, melty and delish.

And finally this Butterscotch pie is the best dessert to end this meal perfectly.

Recipe Substitutions

• Orange Extract: It can also be replaced with orange juice or orange zest if the extract isn’t available.
• Light Brown Sugar: Use dark brown sugar for more molasses flavor or if you only have granulated sugar and molasses, you can learn how to make brown sugar from scratch instead to use in this recipe.
• Milk: You can use half-and-half or a heavy whipping cream for an even more indulgent richer butterscotch.
• Vanilla Extract: Go with a deeper vanilla flavor using a vanilla bean paste instead.

Recipe Variations and Additions

• Swap the Topping: Replace the meringue with fresh whipped cream if you are feeling that vibe more.
• Skip the Topping: Go super classic and just dust some powdered sugar on top of your pie.
• Black Bottom It: Add a layer of chocolate ganache to the top of your pie crust before pouring in your butterscotch filling.
• Salt it Up: Sprinkle flaky sea salt over the butterscotch to give a nice contrast to the sweetness in the filling.
• Add Warm Spices: Just a few mix-ins like nutmeg, allspice or cinnamon can provide some cozy flavors to the mixture.

Expert Tips and Tricks

• Separate Cold: Separate your eggs while they’re still cold. You’ll lessen the chance of getting yolk into your whites. And you need pure whites in order to whip that meringue into shape.
• Pre-Bake Your Crust: This extra step will ensure that the crust stays crispy and flaky and not soggy after the filling is added.
• Keep it Clean: Make sure there are no traces of oil or butter on any of the bowls, utensils, or equipment used to make the meringue. This will affect the texture of the fluffy meringue.
• Cool Down: Make sure the filling has cooled completely before you add that meringue on top so it won’t weep.

How to store 

Butterscotch Pie is so deliciously creamy when served cold from the fridge y’all. Once it’s cooled completely, you should pop in the fridge. To store in the fridge you’ll want to take care not to let plastic wrap stick to the delicate meringue on top. Use a few toothpicks and poke them into the meringue about halfway. This will allow the plastic wrap to sit above the pie, but still, keep it covered for freshness.

How long will butterscotch pie last in the refrigerator?

The pie will last in the fridge for about 3 days due to the meringue topping which will start to weep some.

Can I freeze leftovers?

Honestly boos, I don’t recommend freezing this pie. The meringue is made with egg whites and will not freeze well.

Frequently Asked Questions

Boos, when you wanna shake up your pie scene, make this delish homemade butterscotch pie. It has so many layers of indulgent flavors from that buttery, rich and sweet filling to the flaky pie crust to the silky citrus meringue. It all works together perfectly. Get ready to get into it y’all.

More delicious pie recipes

• Shoofly Pie
• Mississippi Mud Pie
• Banana Pudding Pie
• S’mores Pumpkin Pie
• Chocolate Chess Pie
• Pecan Pie

Print

Butterscotch Pie

In this butterscotch pie, rich butterscotch custard is poured into a homemade flaky pie crust and topped with a sweet orange meringue.

Course Dessert

Cuisine American

Prep Time 1 hour hour 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 2 hours hours

Servings 8 servings

Calories 450kcal

Author Jocelyn Delk Adams

Equipment

• Pie Weights
• Saucepan Set
• pie plate

Ingredients

For the Pie Crust

• 1 1/4 cup all-purpose flour
• 1 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 cup salted Butter very cold, cubed
• 1/4 cup water very cold, up to 1/3 cup

For the Filling

• 1 cup light brown sugar divided
• 1 tablespoon all-purpose flour
• 1 large egg
• 2 large egg yolks
• 1 1/4 cup whole milk
• 2 teaspoon vanilla extract
• 1 tablespoon salted butter

For the Orange Meringue

• 4 large Egg whites
• 1/2 teaspoon Cream of tartar
• 1 cup Granulated sugar
• large pinch of fine sea salt
• 1 teaspoon vanilla extract
• 2 teaspoons orange extract

Instructions

For the Crust

• In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
• Next add your butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
• Slowly add the cold water into the flour until a ball of dough forms. Start with 1/4 cup and add more water if you need it. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.
• Remove the dough from the bowl and round into a ball. Cover the ball tightly with plastic wrap and place in the refrigerator for 45-55 minutes to rest.

For the Filling

• Mix ½ cup of brown sugar with flour. Mix egg and egg yolks and add to the sugar mixture. Add milk and beat well with a whisk then set aside.
• Brown remaining brown sugar in a heavy pan over medium heat. Allow the sugar to melt slowly. When completely dissolved, continue to cook until the syrup is a golden color.
• When sugar is browned, add 1 tbsp of very hot water, whisking constantly. Add a little of the sugar mixture into the egg mixture whisking quickly and consistently. Once eggs are up to temperature, continue whisking then slowly add the egg-milk mixture into the browned sugar. Cook until it thickens.
• Remove from heat and add vanilla and butter.

To Assemble

• Preheat the oven to 425 degrees.
• Remove dough from the fridge and add a bit of flour to a working surface or clean counter and place dough on it. Using a rolling pin, quickly roll dough out to about 1/4-1/3 inch thickness and place in your pie plate.
• Line the dough with parchment paper and add pie weights to your crust then bake for 15-20 minutes.
• Next remove pie crust from the oven and lower the temperature to 350.
• Pour filling into baked pie crust.
• Bake at 350 degrees for 15-20 minutes then allow to cool. In the meantime, prepare the meringue.

For the Meringue

• Bring a medium pot filled with about 2 inches of water to a simmer over medium-low heat. Set a medium bowl over the pot, add all the ingredients, and whisk to combine. Then heat, whisking constantly, or beating with a hand mixer, until the mixture reaches 160 F on a thermometer.
• Remove the bowl from the heat and continue to whisk or transfer the heated mixture to the bowl of a stand mixer fitted with the whip attachment. Whip the mixture on medium-high speed until it reaches medium peaks, 2 to 3 minutes for the regular meringue, or 4 to 5 minutes for the mile high version.
• Pile the meringue on top of the cooled pie. Spread the meringue out to the edges, but keep it mounded a bit higher in the middle. If desired, toast the meringue with a kitchen torch.

Notes

How to store 

Butterscotch Pie is so deliciously creamy when served cold from the fridge y’all. Once it’s cooled completely, you should pop in the fridge. To store in the fridge you’ll want to take care not to let plastic wrap stick to the delicate meringue on top. Use a few toothpicks and poke them into the meringue about halfway. This will allow the plastic wrap to sit above the pie, but still, keep it covered for freshness.

How long will butterscotch pie last in the refrigerator?

The pie will last in the fridge for about 3 days due to the meringue topping which will start to weep some.

Can I freeze leftovers?

Honestly boos, I don’t recommend freezing this pie. The meringue is made with egg whites and will not freeze well.

Nutrition

Serving: 1g | Calories: 450kcal | Carbohydrates: 70g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 232mg | Potassium: 193mg | Fiber: 1g | Sugar: 54g | Vitamin A: 555IU | Calcium: 88mg | Iron: 1mg

The post Butterscotch Pie Recipe appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“All I can say is WOW!!!!!!! I followed the recipe to the tee & it came out immaculate”

—ANDRETTA

This pecan pie is the best classic pie that you can prepare in no time. Nutty, sweet, and beyond buttery, this pie was made to be on your holiday table boos. Whether it’s your first time baking one or you’re a seasoned pro, my family recipe for this nut-filled treat is a classic, no-frills kinda pie, and it’s the ONLY ONE YOU’LL EVER NEED. Bold Statement but complete facts!

The Lowdown of This Pecan Pie Recipe

Cuisine Inspiration: Classic Southern

Primary Cooking Method: Baking!

Dietary Info: Can be made Gluten-Free with easy swaps

Key Flavor: Nutty, Buttery, Gooey and Caramel Like Vibes

Skill Level: Easy y’all (No Sweat Fam!)

Amazing Flavor

I stand by saying this is the best pecan pie recipe ever because it delivers the perfect balance of sweetness and nuttiness. The flavors are rich, complex, and beyond satisfying, making it the OG dessert to serve on your holiday table y’all.

Nostalgic Comfort

There’s something deeply comforting about a slice of homemade pecan pie boos. It reminds me of family gatherings, holiday cheer, and the joy of sharing good food with my loved ones. I know once you make my family recipe, it will bring back so many fond memories for you.

Easy Peasy!

Despite how gourmet it all tastes, this easy pecan pie is surprisingly no-fuss y’all. The filling comes together in mere minutes, and even if you’re a baking newbie, you can kill it making this recipe because it’s so straightforward and manageable.

Ingredients You’ll Need to make Best Pecan Pie Recipe

• Butter: This pumps up the richness and indulgence in that addictive filling.
• Sugar: I use two different sugars, granulated (white) sugar and brown sugar to round out the sweetness adding slight undertones of molasses.
• Corn Syrup: If you want that perfect caramel-like gooey center, you gotta add this to the mix.
• Eggs: These are the stabilizers in this recipe allowing that pecan pie filling to set up.
• Vanilla: This adds a wonderful aromatic note to the pie.
• Flour: We add jut a little to set up the pie a bit so it won’t be syrupy or runny in the end.
• Pecans: I use pecan halves but if you want them smaller, you can use chopped or a mix of both for different textures. Do you boos!
• Pie Crust: I like to use a homemade pie crust. If you go with store-bought, you’ll need to get a 9 in crust.

How to Make Pecan Pie

Step 1: Mix Up the Pecan Pie Filling

1

Whisk together both of the sugars in a medium-sized bowl until combined.

2

Add the corn syrup, melted butter, beaten eggs, and vanilla and mix with the whisk until the mixture is smooth. 

3

Add the flour and pinch of salt and quickly whisk until the mixture is smooth but somewhat thickened.

4

Add the pecan halves and use a spatula to combine.

Step 2: Assemble and Bake It Up!

5

Pour the pecan filling into your 9 inch pie shell or homemade pie crust that has been blind baked.

6

To protect your crust, add a pie shield or some foil on the outside halfway through the bake.

7

Bake the pie in the preheated oven for fifteen minutes and then lower the temperature to 350˚F and bake for 30-40 minutes or until the center of the pie jiggles only slightly. If it shakes too much, leave it in the oven to bake longer. You want the pie to be mostly stable.

How to Serve Southern Pecan Pie

• A La Mode: Ain’t nothing like a slice of warm Southern pecan pie with a scoop of vanilla ice cream. But honestly have fun with the flavors and mix it up with a scoop of corn ice cream, raspberry ice cream or even coffee ice cream. Do you boos!
• Dollop It Up: Get your spoon ready to add some fresh whipped cream on top of each slice.
• Classic Southern Supper: Go traditional and serve up some smothered pork chops, candied sweet potatoes, Southern green beans and fried cornbread and serve this up for dessert.

Meal Plan: Soul Food Thanksgiving with Pecan Pie

Fried turkey is always on the menu for our Thanksgiving.

My Auntie’s Cornbread Dressing is an absolute must on a Thanksgiving menu boos!

Collard Greens are my fave veggie side for holiday meals. Plus you will feel good and healthy before having a slice of delish calorie filled pie.

Baked mac and cheese makes me weak in the knees during the holiday season.

Recipe Substitutions

• Brown Sugar: If you only have granulated sugar at the crib, you can easily make your own brown sugar by adding molasses.
• Corn Syrup: Swap in maple syrup or even honey here. The texture won’t be as gooey but it will still taste delish.
• Vanilla Extract: Amp up more vanilla flavor by replacing the extract with vanilla bean paste or go with something different like almond extract to bring in more nutty flavor.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Jocelyn, This is my go-to pecan pie recipe! I made 6 pies last year and am already getting requests from my family for this Thanksgiving. Thank you for this wonderful recipe.”

—MERRIE

Recipe Variations and Additions

• Gluten-Free: Replace the flour in the recipe with your fave 1:1 ratio gluten-free flour. And also make sure you use a gluten-free crust here.
• Change the Crust: Go with a graham cracker crust to switch up the texture and have some fun.
• Booze It Up: Add a little bourbon to the filling for some depth and grown folk flava!
• Spice It Up: Sprinkle in some warm spices like cinnamon, nutmeg or cloves to give some Fall flavors to the mix.

Expert Tips and Tricks

• Master the Crust Y’all: Starting with a homemade crust can truly elevate your pecan pie recipe boos. My go-to is an all-butter crust recipe that delivers flakiness and rich flavor and it’s worth the extra effort.
• Go Room Temp: Make sure your eggs are at room temp before adding them to the mix. This helps that pie filling set up just right.
• Stir with Care: When you add the flour and pecans, stir gently to combine. Vigorous stirring can break those pecans up and change the end texture.
• Clever Measuring Cup Tip: Spray the inside of your measuring cup with nonstick spray before measuring the corn syrup. This allows it to slide out like a boss without any sticky leftovers.
• Blind Bake that Crust: Poke holes along the sides and bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes so the crust doesn’t get soggy when the filling is added.

How to Store

Allow your pie to cool down completely, then cover it tightly with plastic wrap or aluminum foil. You can then pop it in the fridge.

If you’re reheating a whole pecan pie recipe, warm it in a preheated 350˚F oven for about 15-20 minutes or until warmed through. If you’re reheating individual slices, they can be warmed in a microwave for about 20-30 seconds. Easy peasy!

How Long Will Southern Pecan Pie Last in the Fridge?

It will typically last for about 3-4 days.

Can I Freeze Pecan Pie?

Absolutely boos! First allow the pie to cool completely, then wrap it securely in aluminum foil or a heavy-duty plastic freezer bag. Make sure you label with the date. It should last for up to 2-3 months. When you’re ready to get into it again, thaw the pie overnight in the fridge, then reheat it in the oven if you want.

Frequently Asked Questions

Y’all this pecan pie recipe is legit the best one online. Seriously I ain’t playing. That gooey texture is easier to achieve than you think. Plus you only need straightforward ingredients to pull it off. Let’s get into it boos.

More Southern Pie Recipes

• Pumpkin Pie
• Southern Egg Pie
• Big Mama’s Sweet Potato Pie
• Sheet Pan Pie with 3 flavors in 1
• Chocolate Bourbon Pecan Pie
• Sweet Potato Pecan Pie
• Buttermilk Pie
• Black Folks Sweet Potato Pie

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Southern Pecan Pie Recipe

This Southern Pecan Pie is the best classic pie that you can prepare in no time. Nutty, sweet and oh so buttery, this pie was made to be on your holiday table!

Course Dessert

Cuisine American, Cajun/Creole, Southern

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 466kcal

Author Jocelyn Delk Adams

Equipment

• Pie Weights
• pie plate
• pastry blender

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup light brown sugar packed
• 1/2 cup light corn syrup
• 3 tbsp unsalted butter melted
• 3 large eggs beaten and room temperature
• 2 tsp vanilla extract
• 2 tsp all-purpose flour
• pinch of salt
• 1 1/2 cups pecan halves
• 1 9 in pie crust

US Customary – Metric

Instructions

• Preheat oven to 375˚F. In a medium sized bowl, whisk together both sugars until combined.
• Next whisk in corn syrup, melted butter, beaten eggs and vanilla until mixture is smooth. 
• Quickly whisk in flour and pinch of salt until mixture is smooth but somewhat thickened.
• Add pecan halves and use a spatula to combine.
• Pour pecan filling into pie shell. If using my pie crust recipe, roll one of the disks out into the pie plate then use a fork to poke holes along the sides and bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights then add the filling. If you would like, you can brush some egg wash on the outside of the crust as well (just take 1 egg and whisk together with a teaspoon of water).
• Bake for 15 minutes then lower temperature to 350˚F and bake 30-40 minutes or until center of pie jiggles only slightly. If it shakes too much, leave it in the oven to bake longer. The pie should be almost stable. If you find that the crust is browning too quickly, add a pie shield or some foil on the outside halfway through the bake.
• Remove pie from oven and allow to cool to room temperature, then serve.

Video

Notes

How to Store

Allow your pie to cool down completely, then cover it tightly with plastic wrap or aluminum foil. You can then pop it in the fridge.

If you’re reheating a whole pecan pie recipe, warm it in a preheated 350˚F oven for about 15-20 minutes or until warmed through. If you’re reheating individual slices, they can be warmed in a microwave for about 20-30 seconds. Easy peasy!

How Long Will Pecan Pie Last in the Fridge?

It will typically last for about 3-4 days.

Can I Freeze Pecan Pie?

Absolutely boos! First allow the pie to cool completely, then wrap it securely in aluminum foil or a heavy-duty plastic freezer bag. Make sure you label with the date. It should last for up to 2-3 months. When you’re ready to get into it again, thaw the pie overnight in the fridge, then reheat it in the oven if you want.

Nutrition

Calories: 466kcal | Carbohydrates: 56g | Protein: 5g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 166mg | Potassium: 145mg | Fiber: 2g | Sugar: 43g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

This post was originally published in October 2019. It has been updated with new content and more images.

The post Southern Pecan Pie Recipe appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Super easy to make and a hit!”

—PAM

Y’all I love me a chocolate pie, and this chocolate chess pie is just about as comforting and decadent as they come. It’s a showstopper with it’s tender fudge like texture that melts in your mouth. It is smooth and rich almost like a brownie in pie form. Bake up one of these and pop it on the dessert table next time you have some chocoholics around. They will get their whole lives with a slice of this showstopper.

The Lowdown of This Chocolate Chess Pie

Cuisine Inspiration: Southern

Primary Cooking Method: Baking

Dietary Info: Indulgent. Pie filling is gluten-free.

Key Flavor: Decadent Chocolate Goodness

Skill Level: Easy y’all (No Sweat Fam!)

Simple Ingredients

I bet you already have most if not all of these ingredients in your pantry and fridge. No need to make a special trip to the grocery store boos. The beauty of this pie is in its simplicity.

Textures on Textures, Flavors on Flavors

The contrast between the crisp crust and the gooey, rich pie filling will have your taste buds doing a legit happy dance.

The Ultimate Crowd-Pleaser

It’s perfect for family dinners, holiday feasts, or Tuesday nights when you need a little chocolate therapy.

Ingredients You’ll Need to Make the Best Chocolate Chess Pie Recipe

• Eggs: These help give that dreamy texture. Make sure you use room temp so that custardy filling sets up just right.
• Pure Vanilla Extract: This adds just enough aromatic warmth to the pie to elevate that chocolatey goodness.
• Salt: Just a little balances the sweetness and rounds out the flavors perfectly.
• Unsalted Butter: Butter always makes everything so much better. That richness is necessary for making that chocolate filling pop even more.
• Bittersweet Chocolate: Rich, bold, and intense! This chocolate ain’t here to play; it comes to slay bringing all the complexity to this pie.
• Granulated Sugar: This is gonna sweeten up our chocolate just perfectly.
• Pie Crust: Whether you decide to go with a homemade pie crust like my Big mama would make or grab a store-bought to save some time, it’s still gonna provide the perfect crisp foundation for the filling to shine.

How to Make a Chocolate Chess Pie

Step 1: Whisk the Egg Mixture

1

In a small bowl, add eggs, vanilla and salt to a glass bowl.

2

Whisk until fully combined.

Step 2: Melt The Chocolate and Finish the Filling

3

Heat a small saucepan to medium heat, then add the butter and chocolate.

4

Continuously stir the mixture for about 4-6 minutes until both ingredients have fully melted into a smooth silky sauce.

5

Add sugar and stir to dissolve the sugar completely.

6

Slowly add the egg mixture to the chocolate and whisk well to mix everything evenly.

Step 3: Bake It Up!

7

Pour into the crust and carefully transfer the pie into the oven.

8

Bake for 40-50 minutes, or until the pie puffs up, the surface cracks, the crust is browned, and the filling is mostly firm with a little jiggle in the center. Cool for an hour then serve it up!

How to Serve The Best Chocolate Chess Pie Recipe

• Classic Vibes: Serve the best chocolate chess pie recipe you will ever have with a dusting of powdered sugar and it’s all good.
• Dollop it Up: Y’all ain’t nothing like a slice of this chess pie with chocolate served up with a big ole dollop of fresh whipped cream.
• Ice Cream: Ain’t nothing like a slice warmed up with a scoop of vanilla ice cream, cookies and cream ice cream or even coffee ice cream.
• Southern Comfort Dinner: Make some smothered pork chops, sour cream mashed potatoes, Southern green beans, delish drop biscuits and this pie for dessert.
• Thanksgiving Dinner Plan: Get those turkey legs, cornbread dressing, collard greens, candied yams on the table along with this pie as the finisher.

Meal Plan: Thanksgiving Pie Buffet

My big mama’s sweet potato pie is a classic pie that must be served along with this chocolate chess pie on your buffet.

A Southern pecan pie is absolutely perfect to serve on your Thanksgiving dessert table.

Lemon meringue pie is a light bright dessert to add to your lineup along with the chocolate chess pie.

The best apple pie is a classic that you gotta serve up!

Recipe Substitutions

• Granulated Sugar: Swap this out for brown sugar and add a hint of caramelized molasses to the flavor mix.
• Unsalted Butter: You can use salted butter for this filling. Just remember to leave out the salt in the recipe.
• Bittersweet Chocolate: Semisweet chocolate is a great sub as it only adds a little more sugar to the mix. Just reduce the sugar if you want to balance it out. Dark chocolate also works. Add more sugar if you want to sweeten it a bit.
• Vanilla: You can replace the extract with some vanilla bean paste for a more intense vanilla flavor or use almond extract for a slightly different flavor profile.

Recipe Variations and Additions

• Vegan: Grab your fave plant-based butter and egg replacers to make the filling dairy free. Make sure your crust is also dairy free as well.
• Gluten-Free: The filling is already gluten-free but you will want to make sure you use a gluten-free crust so your gluten sensitive boos can enjoy.
• Spice It Up: Add a little warm spice like nutmeg or cinnamon for a cozy remix.
• Bold Coffee Kick: Toss in just a splash of coffee or espresso to intensify the chocolate flavor even more.
• Pie Crust Swap: Replace the standard pie crust with a fun crunchy graham cracker crust.

Expert Tips and Tricks

• Blind Bake Your Crust: If you want a crispy bottom crust, make sure you bake your crust ahead for about 10-15 minutes ahead (with parchment paper and pie weights). When you add the filling, it won’t bake into a soggy crust if you do.
• Go High Quality: Make sure you grab some good quality chocolate because it will create a richer chocolate filling with better flavor in the end.
• Go Room Temp: When making a custard pie, you gotta use room temperature eggs so it sets up properly while baking.
• Chill Out: Let that pie completely set up by letting it cool completely before you start slicing.

Storing Leftovers

You can stash your totally cooled leftover pie right in the pie plate with plastic wrap on top or add to an airtight container in the fridge. If you want to serve at room temp, just leave a slice out for about 30 minutes. When you’re ready to bring back that warmth to your slice, just zap in the microwave in 20 second intervals until you get it to the temp you want.

How long will chocolate chess pie last in the fridge?

It should last for about 4-5 days in the fridge.

Can I freeze?

Oh for sure boos! Wrap leftovers in plastic wrap then toss in a freezer bag. Don’t forget to label with the date. It can stay frozen for up to 3 months. When you want to indulge again, thaw in the fridge overnight.

Frequently Asked Questions

This chocolate chess pie recipe is the ultimate indulgent dessert. And it couldn’t be easier to make y’all. No fancy ingredients are needed but the pay off is just perfection. Get into it boos.

More Delish Pie Recipes

• Southern Egg Pie
• Sweet Potato Pecan Pie
• Caramel Pie
• Chocolate Mousse Pie

Print

Chocolate Chess Pie

With its rich, fudgy filling, Chocolate Chess Pie is a beloved Southern treat! This buttery, sweet, decadent pie makes a great addition to any holiday table!

Course Dessert

Cuisine American, south, Southern

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 334kcal

Author Jocelyn Delk Adams

Equipment

• pie plate

Ingredients

• 2 large eggs room temperature
• 1 1/4 tsp pure vanilla extract
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter cubed
• 1 oz bittersweet chocolate chopped
• 1 cup granulated sugar
• 1 9 inch pie crust blind baked ahead- SEE NOTES

Instructions

• Preheat the oven to 325 degrees.
• In a small bowl, whisk together the eggs, vanilla, and salt until smooth and fully combined.
• Heat a small saucepan to medium heat, then add the butter and chocolate. Continuously stir the mixture for about 4-6 minutes, or until both ingredients have fully melted and come together into a smooth sauce.
• Remove the saucepan from the heat, add in the sugar, and stir to dissolve the sugar completely.
• Whisking the entire time, slowly add the egg mixture to the chocolate and mix until everything is combined.
• Pour the filling into the parbaked pie crust, carefully transfer to the middle rack in the oven, and bake for 40-50 minutes, or until the pie puffs up, the surface cracks, the crust is browned, and the filling is mostly firm all the way through.
• Place the pie on a cooling rack and cool to room temperature for at least an hour before cutting and serving.

Notes

NOTE: For a deeper brown, crispier crust, pre-bake the crust for about 10 minutes before adding your filling.  If you find that your crust is browning too fast, you can cover with foil

Storing Leftovers

You can stash your completely cooled leftover pie right in the pie plate or add to an airtight container in the fridge. If you want to serve at room temp, just leave a slice at room temp for about 30 minutes. When you’re ready to bring back that warmth to your slice, just zap in the microwave in 30 second intervals until you get it to the temp you want.

How long will chocolate chess pie last in the fridge?

It should last for about 4-5 days in the fridge.

Can I freeze?

Oh for sure boos! Wrap leftovers in plastic wrap then toss in a freezer bag. Don’t forget to label with the date. It can stay frozen for up to 3 months. When you want to indulge again, thaw in the fridge overnight.

Nutrition

Calories: 334kcal | Carbohydrates: 37g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 250mg | Potassium: 61mg | Fiber: 1g | Sugar: 26g | Vitamin A: 416IU | Calcium: 16mg | Iron: 1mg

The post Chocolate Chess Pie appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“This is serious apple pie perfection! Loved it.”

—KATHERINE

I’m going to come right out and say it — I think this Dutch apple pie might just be my favorite type of apple pie! It contains all the best parts of classic apple pie BUT with a sweet streusel topping AND caramel! I mean, who wouldn’t love that combo? The flavors pop in the most sensational way, and it is a showstopper to serve at holidays and special occasions throughout the fall season. Get into it.

The Lowdown of the Best Dutch Apple Pie Recipe

Cuisine Inspiration: Dutch American

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free or dairy-free with ingredient swaps

Key Flavor: Warm, Spiced Apples with a Sweet, Buttery Crumb Topping

Skill Level: Intermediate

Warm Fall Vibes

This pie brings out all those warm, cozy feels we love about the fall season with that spiced apple filling and buttery crumble. Nothing warms up your bones like a slice of this.

Remix on the Classic

Next time you want a slice of traditional apple pie, turn things up a notch and go with this dutch apple pie recipe instead. It delivers delish textures and flavors plus that spiced caramel sauce is EVERYTHING!

Holiday Crowd-Pleaser

Whip up this beauty and add to your holiday dessert table. It is guaranteed to be an absolute hit.

Ingredients You’ll Need to make this Easy Dutch Apple Pie

• All-purpose flour: This serves as the foundation of our tender crust.
• Granulated & brown sugar: I use a blend in the apple filling so you get a mix of deep, rich molasses flavor throughout!
• Salt: Just a little helps to balance and enhance the sweetness.
• Unsalted Butter: Butter adds abundant richness and creamy flavor to the elements of this pie from the crust and crumble to the caramel sauce.
• Water: The water needs to be ice-cold so it doesn’t melt the butter. It helps us create flaky pie crust layers.
• Ground Cinnamon and Nutmeg: These add warmth to our filling and caramel giving a unique essence that reminds you of fall.
• Pure Vanilla Extract:  It gives the perfect amount of aromatic notes to our pie.
• Apples: I use Honeycrisp apples for their tart, juicy, and sweet flavor.
• Lemon juice: This prevents the apples from browning while adding just a touch of acidity and brightness.
• Cornstarch: Just a little helps thicken the apple filling.
• Heavy whipping cream: For a velvety smooth and decadent spiced caramel topping, you gotta use this.

How to make a Dutch Apple Pie

Step 1: Make the Pie Dough

1

Whisk the flour, sugar, and salt together until combined. Add the butter cubes to the flour, and use a pastry cutter to cut it into the flour until crumbs appear.

2

Add the cold water until a ball of dough forms. Knead the dough quickly to bring it together then chill.

3

Once rested, remove the dough from the fridge and flour your work surface. Roll out your dough and wrap it around a rolling pin.

4

Transfer it to a greased and floured 9-inch pie plate. Fit the crust to the plate, flute the edges, then add it to the freezer for 20 minutes then blind bake with pie weights.

Step 2: Make the Crumble and Apple Pie Filling

5

Combine dry ingredients then stir together the butter and vanilla in a separate bowl. Pour wet mixture over dry ingredients and toss until crumbs develop, then cover and refrigerate.

6

Add the apples, both sugars, lemon juice, and spices to a large bowl and toss together. Let it sit at room temp for an hour, then drain the liquid into a large saucepan. Add the cornstarch and toss to coat apples. Over high heat, reduce the liquid in the saucepan to about ⅓ cup. Mix the reduced apple liquid into the apples.

Step 3: Assemble, Bake and Make the Caramel

7

Layer the apples over the pre-baked pie crust, spreading them out evenly.

8

Remove the crumble from the fridge and sprinkle liberally on top of the apples, leaving the baked pie crust bare.

9

Bake for 40-50 minutes, or until the apples are tender when pierced.

10

Melt butter in a saucepan, then whisk in brown sugar, cream, and cinnamon until the sugar has dissolved. Bring to a boil for a few minutes, then take it off the heat, stir in a pinch of salt. Serve your pie with spiced caramel and ice cream!

How to Serve Apple Dutch Pie

• A La Mode: Dutch apple pie and ice cream go together like peanut butter and jelly. I love going classic with my homemade vanilla ice cream or punching up the flavors with this cookie butter ice cream or apple pie ice cream.
• Dollop It Up: Add a nice big ole spoonful of creamy homemade whipped cream to your plate.
• Fall Comfort Food Dinner: Serve up my fave Southern baked chicken, some mashed sweet potatoes, this roasted butternut squash and don’t forget some pumpkin cornbread. This dutch pie will be right at home after you finish.

Meal Plan: Fall Holiday Feast with Dutch Apple Pie Dessert

These baked turkey wings are a must to serve up on your holiday table.

Baked candied yams have all the fall celebration flavors you know and crave.

Southern turnip greens with that delish potlikker are a must!

This honey cornbread is a nice way to soak up all those bomb gravies and sauces before you dig into your dutch apple pie.

Recipe Substitutions

• Apples: Golden Delicious, Granny Smith, and Braeburn are all great options to swap in.
• Cornstarch: If you don’t have any, use an equal amount of arrowroot starch or even flour in a pinch.
• Brown Sugar: If you ran out, you can easily learn how to make brown sugar with granulated sugar and molasses boos.
• Heavy Cream: For every cup you need, substitute with ⅞-cup of half-and-half and 2 tablespoons of butter.

Recipe Variations and Additions

• Apple Mix Up: Combine different apple varieties so you get unique mixes of sweetness and tartness throughout the filling.
• Gluten-Free: Replace the flour with your fave 1:1 ratio gluten-free baking flour. The textures may change slightly but it will still be so bomb y’all.
• Dairy Free: Swap out the butter for your fave plant-based butter and use a vegan replacement for the heavy cream.
• Get Nutty: Add chopped nuts like walnuts or pecans to the crumble topping for some added texture in the mix.

Expert Tips and tricks

• Plan Ahead: Make sure you give yourself ample time to make the pie before it needs to be served. With baking and cooling, it can take upwards of 4-5 hours to complete (but, it’s totally worth the wait)!
• Chill Out: Make sure your butter is super chilled before working it into the dry crust ingredients. 
• Pre-bake the crust: Pre-bake the crust so it doesn’t turn soggy from the apple juices soaking in.
• Evenly slice the apples: To ensure tender apples at the end, thinly and evenly slice them before baking this Dutch apple pie.
• Refrigerate the streusel: This will help the crumbs form more easily before baking the pie.

How to Store Dutch Apple Pie

Cover any leftover pie with plastic wrap or add to a pie plate or carrier and store on the counter for up to 3 days. Pop the caramel in the fridge.

If you wanna serve leftovers warm, preheat the oven to 350 degrees F, then add the pie to a piece of parchment paper or foil and cover it with foil. Bake it for 12-15 minutes, or until warm all the way through. You can heat the caramel sauce in the microwave in 20 second intervals until it gets to the temperature you like.

How long will apple dutch pie last in the refrigerator?

It will keep in the fridge for up to 5 days.

Can I freeze ?

Absolutely boos. Transfer the apple pie to a freezer-safe container or wrap in plastic wrap super well. Label with the date and freeze for up to 3 months.

Frequently Asked Questions

I can’t lie y’all. My dutch apple pie recipe is gonna knock your socks off. It has all those classic fall vibes in a unique package. The flavors pop and the textures are irresistible. Get into this recipe boos.

More pie recipes 

• Chocolate Bourbon Pecan Pie
• Mississippi Mud Pie
• Sweet Potato Pecan Pie
• Caramel Pie
• S’more Pumpkin Pie
• Kool-Aid Pie

Print

Dutch Apple Pie

This Dutch Apple Pie features a flaky crust, spiced apples, and a buttery crumb topping. Served with caramel sauce, your tastebuds will fall in love.

Course Dessert

Cuisine American

Prep Time 2 hours hours 10 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 3 hours hours 35 minutes minutes

Servings 8 servings

Calories 740kcal

Author Jocelyn Delk Adams

Equipment

• Mixing Bowls
• Apple Corer
• Pie Weights
• pie plate
• pastry blender

Ingredients

For the Pie Crust

• 1 1/4 cup all-purpose flour
• 1 tsp granulated sugar
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter very cold, cut into cubes
• 1/4 cup very cold water up to 1/3 cup

For the Apple Filling

• 6 medium Honeycrisp apples peeled and thinly sliced, about 8 cups
• 1/3 cup granulated sugar
• 1/3 cup dark brown sugar packed
• 1 tsp lemon juice freshly squeezed
• 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1/4 tsp ground nutmeg
• 4 tbsp cornstarch

For the Crumble Topping

• 3/4 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/4 tsp ground cinnamon
• 1/8 tsp kosher salt
• 6 tbsp unsalted butter melted
• 1 tsp pure vanilla extract

For the Spiced Caramel Sauce

• 1/2 cup unsalted butter
• 1 cup light brown sugar packed
• 6 tbsp heavy whipping cream
• 1/2 tsp pure vanilla extract
• 1/4 tsp ground cinnamon
• pinch of salt

Instructions

For the Pie Crust

• In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
• Next add your cold butter cubes to the flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
• Start with ¼ cup of cold water and slowly add the flour until a ball of dough forms. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.
• Remove the dough from the bowl and roll into a ball. Cover tightly with plastic wrap and place in the refrigerator for 30-45 minutes to rest.

For the Apples

• Add apple slices along with both sugars, lemon juice, cinnamon, salt and nutmeg to a large bowl toss to mix everything together.  Let the pie filling sit out at room temp for about an hour.

For the Crumble

• Add flour, sugar, cinnamon and salt to a medium sized bowl and toss together making sure to break up everything.  Stir together the butter and vanilla in a separate small bowl and pour over the dry ingredients.  Toss everything together until crumbs develop then cover and refrigerate.

To Finish Apples, Pre-Bake Crust and Assemble

• Once the pie dough has rested, remove the dough from the fridge and lightly flour the surface.  Roll out your dough, wrap around a rolling pin and transfer to a greased and floured 9 inch pie plate.  Fit to the plate then flute the edges to your liking then add back in the freezer for 20 minutes.
• Preheat the oven to 400 degrees.  Remove the crust from the freezer and line with parchment covering the edges and fill with pie weights to just the level.  Bake pie for about 15 minutes then remove from the oven and remove the pie weights.  Gently prink the bottom and sides of the crust with a fork several times and bake for another 8-10 minutes then remove and cool on a wire rack.  Reduce the temperature of the oven to 375.
• Next take the apple filling that’s been sitting and drain the liquid in the filling into a liquid measuring cup up to ½ cup. Make sure to gently press the apples down so you get the liquid. Pour the liquid into a medium saucepan. The apples should be left in the bowl.
• Add the cornstarch to the apples and toss together to coat then set aside.
• Over high heat, reduce the liquid in the saucepan to about a 1/3 cup.  Takes about 4-6 minutes.  Do light swirling during this then remove.
• Pour the reduced apple liquid over the fruit and stir everything together. 
• Layer the apples over the prebaked pie crust, spreading them out and pressing the slices down.
• Finally remove the crumble from the fridge and break up crumbles with a fork. Liberally sprinkle on top of the apples leaving the baked pie crust bare.
• Bake for 40-50 minutes or until the apples are tender when poked and pierced with a fork.  To make sure your pie crust doesn’t overbrown, cover with foil or a pie crust shield. 
• Let cool to room temperature and then serve warm with caramel below and vanilla ice cream of course.

For the Spiced Caramel

• Melt butter in a saucepan.
• Add brown sugar, heavy cream, vanilla extract and cinnamon and whisk constantly over medium heat until sugar is dissolved.
• Bring to a boil and allow to boil for 3-4 minutes. Don’t go over that time.
• Remove from heat, stir in a pinch of salt and allow to cool. Serve with pie.

Notes

• Don’t have a pastry cutter? You can use 2 forks to cut the butter into the flour.
• Don’t have pie weights? Use 1lb of dry beans instead.

How to Store Dutch Apple Pie

Cover any leftover pie with plastic wrap or add to a pie plate or carrier and store on the counter for up to 3 days. Pop the caramel in the fridge.

If you wanna serve leftovers warm, preheat the oven to 350 degrees F, then add the pie to a piece of parchment paper or foil and cover it with foil. Bake it for 12-15 minutes, or until warm all the way through. You can heat the caramel sauce in the microwave in 20 second intervals until it gets to the temperature you like.

How long will apple dutch pie last in the refrigerator?

It will keep in the fridge for up to 5 days.

Can I freeze ?

Absolutely boos. Transfer the apple pie to a freezer-safe container or wrap in plastic wrap super well. Label with the date and freeze for up to 3 months.

Nutrition

Calories: 740kcal | Carbohydrates: 104g | Protein: 4g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 351mg | Potassium: 258mg | Fiber: 4g | Sugar: 71g | Vitamin A: 1205IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 2mg

The post Dutch Apple Pie appeared first on Grandbaby Cakes.

If you’ve never had shoofly pie, you’re in for such a treat boos because this unique dessert is unlike any you have ever tasted. This classic Amish recipe has such rich molasses flavor that’s perfectly complimented by the sweetness of the buttery brown sugar crumble on top! We have every texture imaginable in this pie from the crispy crust and crunch of that crumble to a gooey molasses filling that melts in your mouth. Get into y’all.

The Lowdown of This Shoofly Pie Recipe

Cuisine Inspiration: Pennsylvania Dutch Vibes

Primary Cooking Method: Baking!

Dietary Info: Sweet, Super Rich and Decadent. Can be made gluten-free with some ingredient swaps.

Key Flavor: Gooey Molasses Caramelized Vibes with Buttery Crumble topping!

Skill Level: Easy Y’all (No Sweat Fam!)

This Ain’t Your Common Pie

If you are tired of the same ole same ole pies, you gotta try this one. The unique molasses filling gives you flavor vibes you probably haven’t tried before, and it’s simply delish.

Old School Charm

Sometimes you gotta go back to a classic, and this OG pie with so much history is a straight up slice of nostalgia served on a plate.

Easy Peasy

If you are a beginner pie baker, you will love this pie. It doesn’t require a complicated lattice due to the simple crumble topping. Plus, that filling comes together so easily with straightforward whisking.

Ingredients You’ll Need to Make Shoofly Pie

• Store Bought (or Homemade) Pie Shell: Whether you go with a homemade pie crust or grab a store-bought option for ease, it will taste amazing. Do you boos!
• Molasses: This deep intense sweetness and flavor is what gives this pie its signature taste.
• Dark Brown Sugar: This sweetens up our filling with more molasses flavor and adds moisture creating a sticky-sweet filling!
• All Purpose Flour: We use just a little to create structure within the filling so it sets right up as it cools. 
• Baking Soda: A little soda will help the filling puff up a bit and take up space in the pie crust.
• Egg: These help create a more stable, custard-like filling! 
• Vanilla: I add just enough to bring some aromatic depth to the pie.
• Boiling Water: molasses is an extremely concentrated ingredient, so we need to thin it out a little to avoid an overly sweet and pungent pie. 
• Cinnamon + Nutmeg: both spices work together to add warmth and essence to the overall flavors.
• Baking Powder: We add just a pinch to lighten the crumble and help it to poof up some in the oven. 
• Salted Butter: That richness and irresistible flavor can’t be beat, plus when chilled, it makes the ultimate crisp crumble.

How To Make Shoofly Pie

Step 1: Make the Filling

1

Add dark brown sugar, baking soda, and flour to a large bowl. Then toss in the molasses, egg and vanilla.

2

Mix until it’s nice and smooth boos.

3

Slowly pour in the boiling water while continuously whisking so you don’t curdle the egg. It should turn a little foamy.

4

Carefully pour the filling into your pre-baked pie crust.

Step 2: Prep the Crumble and Bake

5

Combine the flour, dark brown sugar, baking powder, and spices. Mix until combined.

6

Cut the butter into the flour until coarse crumbs form.

7

Evenly spead the crumble over the top of the liquid filling. Be sure to get all around the edges!

8

Bake for 40-50 minutes, or until mostly set with a slight jiggle in the center. The pie will puff up but that will settle as it cools.

How to Serve Pennsylvania Dutch Shoofly Pie Recipe

• Ice Cream: Serve a slice up warm with a scoop of vanilla ice cream and watch it melt down the sides like a boss.
• Dollop It Up: A scoop of fresh whipped cream is also a nice compliment too.
• Drizzle It On: Give a nice spoonful of chocolate ganache or easy caramel sauce on top.
• Classic Comfort Food Meal: Serve up a delish Southern baked chicken dish along with sour cream mashed potatoes, butter beans and flaky biscuits.

Meal Plan: Rustic Family Supper with Shoofly Pie For Dessert

Mississippi pot roast is such a simple yet hearty main dish to serve for this menu.

Sour cream mashed potatoes can soak up those delish juices just perfectly.

Honey cornbread with hints of brown butter round out our rustic vibes before shoofly pie for dessert.

Spiced apple cider is a wonderful cozy drink that would pair well with slices of your pie after your family supper.

Recipe Substitutions

• Dark Brown Sugar: Light brown sugar is fine to use though the flavors will be less intense. If you don’t have any lying around, make your brown sugar with granulated sugar and extra molasses.
• Molasses: For a less intense filling, use maple syrup instead.
• Spices: Replace your individual ground cinnamon and ground nutmeg with a pre-made spice blend like pumpkin pie spice.
• Salted Butter: You can go with unsalted butter here. Just sprinkle in some salt to balance out the sweetness.

Recipe Variations and Additions

• Gluten-Free: Just replace all of the flour in this recipe with your fave 1:1 ratio gluten-free flour blend. The texture may change slightly but it will still be delish.
• Use Coffee: For a more intense filling, swap out the boiling water for coffee. It will give the flavor ingredients deeper richer notes.
• Add Chocolate: Tossing in a little cocoa powder can give a delish rich chocolatey flavor that can knock this pie out of the park.
• Booze it Up: Toss some bourbon or whiskey into your filling to add a little adult remix.
• Swap the Crust: For more texture, switch out the pie crust and replace with a graham cracker crust.

Expert Tips and Tricks

• Pick the Right Molasses: If you want a super deep rich flavor, go with a dark or robust molasses. If you want it a little more subtle, go with light. Avoid blackstrap since it will taste bitter in the end.
• Go Cold: Make sure your butter is very cold when you make your crumble so those coarse crumbs are defined once baked up.
• Blind Bake: Make sure you pre-bake your crust so it won’t get soggy when you add the filling.
• Watch Your Crust Bake: Since you are pre-baking, that crust can get too brown in a second. Either cover with foil halfway through the bake or use a pie shield to protect the color.

How to Store Homemade Shoofly Pie

Leftovers should be cooled completely then tightly covered. It can be stored at room temp for a couple of days. If you want to store longer, pop in the fridge.

How long will this shoofly pie recipe last in the fridge?

It should last in the fridge for about 5-6 days.

Can I freeze it?

For sure boos. Cover individual slices with plastic wrap then add to a freezer bag releasing all air. Make sure you label with the date. It can stay frozen up to 3 months.

Frequently Asked Questions

This shoofly pie recipe is such an unexpected surprise with wonderful intense flavors in each bite. The textures snap off too! I love having that gooey filling paired with that crumble topping. You will love it too! Get at it!

More Pie Recipes 

• Chocolate Chess Pie
• Banana Pudding Pie 
• Chocolate Bourbon Pecan Pie
• S’mores Pumpkin Pie
• Sweet Potato Pie
• Chess Pie
• Egg Pie
• Vinegar Pie

Print

Shoofly Pie

Shoofly pie is a traditional Amish dessert made with crisp, buttery pie crust, an indulgent molasses filling, and a spiced crumble topping!

Course Dessert

Cuisine Southern

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Cool 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 10 servings

Calories 334kcal

Author Jocelyn Delk Adams

Ingredients

For the Crust

• 9 inch deep dish unbaked pie shell, pre-baked or 1 homemade single pie crust , prebaked

For the Filling

• ½ cup dark brown sugar
• 2 teaspoons all purpose flour
• ½ teaspoon baking soda
• ½ cup robust molasses
• 1 large egg room temperature
• 1 teaspoon pure vanilla extract
• 1 cup boiling water

For the Crumble Topping

• 1 cup all-purpose flour
• ½ cup dark brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• ½ teaspoon nutmeg
• ¼ cup salted butter very cold and cut into cubes

Instructions

For the Filling

• Preheat the oven to 375 degrees.
• In a medium-sized bowl, whisk together the dark brown sugar, flour and soda. Add in the molasses, egg, and vanilla extract. Beat until smooth and well-combined.
• Slowly pour in the boiling water while whisking quickly and consistently to avoid curdling the raw egg. The mixture will start to look foamy.
• Carefully pour the molasses filling into your pre-baked crust.

For the Crumble Topping

• In a mixing bowl, combine the flour, dark brown sugar, spices and baking powder. Mix until combined.
• Using your fingers, a pastry cutter, or a fork, cut the butter into the flour until coarse crumbs form.
• Use a spoon or your hands to evenly spread the crumble over the top of the liquid filling. Be sure to get all around the edges!

To Bake

• Carefully transfer the pie into the oven. Bake for 40-50 minutes, or until mostly set with a slight jiggle in the center. The pie will puff up but that will settle as it cools and continue to set completely.
• Remove the pie from the oven and set it on a wire rack. Allow it to cool for 30 minutes. Serve warm with vanilla ice cream or whipped cream if you like!

Notes

How to Store Homemade Shoofly Pie

Leftovers should be cooled to room temperature then tightly covered. It can be stored at room temp for a couple of days. If you want to store longer, then pop in the fridge.

How long will this shoofly pie recipe last in the fridge?

It should last in the fridge for about 5-6 days.

Can I freeze it?

For sure boos. Cover individual slices with plastic wrap then add to a freezer bag releasing all air. Make sure you label with the date. It can stay frozen up to 3 months.

Nutrition

Calories: 334kcal | Carbohydrates: 55g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 212mg | Potassium: 319mg | Fiber: 1g | Sugar: 34g | Vitamin A: 166IU | Vitamin C: 0.01mg | Calcium: 78mg | Iron: 2mg

The post Shoofly Pie appeared first on Grandbaby Cakes.