Coffee Buttercrunch Pie revisited

Coffee Buttercrunch Pie
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 355.

(Note: This recipe uses uncooked eggs in the filling)

 

This is one of the most popular recipes on the blog and since I didn't make the crust exactly as Maida instructed the first go-around, I thought it was time I gave this a re-vamp. The recipe originated from Blum's in San Francisco where it was called "Coffee-Toffee Pie". 

 

This time I did make the crust with a pie crust mix and it is incredibly delicious. So much better than a pre-bought crust or the graham-cracker method I used the first time. 

 

Since she did not give a measurement for the pie crust mix (she just says "1/2 package), I wasn't exactly sure what size package she was referring to and there are many different brands and sizes. I used one of the smaller packages which amounts to approximately 5-6 ounces. I do think more is needed, especially if you want the crust to cover the sides. I only had enough to do a bottom crust layer.

 

So here it is again, made with the exact instructions, and I documented it on YouTube. Enjoy! 

CRUST

(This may be doubled. The extra crust may be frozen.)

1/2 package pie crust mix (about 5-6 ounces but you may need more - see my comments above)
1 oz. unsweetened chocolate
1/4 cup firmly packed brown sugar
2 1/2 oz. (3/4 cup) walnuts (or pecans), finely chopped
1 tsp. vanilla extract
1 TBS. water

Place the pie crust mix in a mixing bowl.

Process the chocolate until it is very fine. Add the sugar and nuts. Pulse briefly and transfer to a mixing bowl. Mix the vanilla and water and drizzle it over the mixture. Use a fork to stir and toss. The mixture will be lumpy and crumbly but it will hold together when pressed into the pan.

Press the mixture into a greased 9" pie pan. Bake at 350 for 12-15 minutes.


FILLING

1 oz. unsweetened chocolate
1/4 lb. (1 stick) butter
3/4 cup light brown sugar, firmly packed
2 tsp. instant coffee
2 eggs

Melt the chocolate over hot water and set aside to cool.

Beat the butter to soften it.

 

Gradually add the sugar and beat at medium speed for about 2 minutes.

Beat in the cooled melted chocolate and the instant coffee.

Add the eggs, one at a time, beating for 5 minutes after each, scraping the bowl as necessary.

 

Pour the filling into the crust. (Note: The crust photos are from the first time making this and it appears slightly different.)

Smooth out the filling and refrigerate for 5-6 hours or overnight. You can also freeze it (freeze until the filling is firm, then wrap it airtight.) Frozen pies should be uncovered and thawed in the refrigerator overnight.

TOPPING

Prepare the topping a few hours before serving.

2 cups heavy cream
2 TBS. instant coffee
1/2 cup confectioners sugar
Optional: Coarsely grated semisweet chocolate

Whip the cream with the coffee and sugar in a chilled bowl with chilled beaters until firm. Do not overbeat (just until it holds its shape). Smooth over the filling (you can use a pastry bag if you want it be fancy). Sprinkle with grated chocolate (optional).

Creamy Coconut Cream Cheese Pie with Bimini Chocolate Sauce

Creamy Coconut Cream Cheese Pie with Bimini Chocolate Sauce
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg.68-69.

Okay, I was not impressed with this pie. When I first tasted it, I thought I had missed something so I went back and looked at the recipe again. I could find no errors. The pie isn't sweet enough and the coconut flavor is very mild. However, the chocolate sauce really makes it. So, if you make the pie, by all means, add the sauce! Maida says that it is optional but without it, I'm afraid this would be a very bland pie. :(

I did not have creme de cacao but instead used kahlua. I'm not sure if this affected the taste - perhaps so. I've never used creme de cacao and I'm not familiar with taste of it.

Crumb Crust

I just used a ready made graham cracker crust for this. If you prefer to make your own, just mix 1 1/4 cups graham cracker crumbs, 1 TBS. sugar, 1 tsp. ginger, 1 tsp. cinnamon and 2 oz. of melted unsalted butter and press it into your pan.

Filling

6 oz. Philadelphia brand cream cheese (at room temperature)
2 TBS. sugar
1/4 cup milk
3 1/2 oz. (1 1/3 cup) shredded coconut
2 TBS. cognac or brandy
2 TBS. cream de cacao
1 envelope unflavored gelatin
1/4 cup cold water
2 cups heavy cream

Combine the cream cheese, sugar, milk, coconut, cognac (I used brandy) and creme de cacao (I used kahlua) in a food processor and blend for 30 seconds. Transfer to a mixing bowl.

Soften the gelatin in the water (about 5 min.)

Place the container of gelatin in a pan of hot water (not boiling) until it has dissolved.

Set aside 2 TBS. of the heavy cream. Whip the remaining cream until you have a soft shape.

Stir the 2 TBS. of heavy cream that you reserved into the gelatin.

Add the gelatin/cream mixture to the whipped cream while mixing.

Fold the whipped cream and the cheese mixture together. (If the mixture is runny, place the bowl in a larger bowl of ice water and fold gently until it thickens).

Pour the filling into the crust and refrigerate for at least 4 hours.

Bimini Chocolate Sauce  
1/2 cup heavy cream
6 oz. unsweetened chocolate
2 TBS. unsalted butter

Place all ingredients in a sauce pan over low heat and stir occasionally until the chocolate has melted. 

Whisk the mixture until smooth.

Serve at room temperature.
 

Spanish Lime Pie

Spanish Lime Pie Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 462.

This is a very tart frozen pie, one that makes your mouth pucker. It calls for 1 cup of lime juice so if you don't like too much tartness, you might use a tad less juice. This is an easy recipe and you can make it a few days ahead. It should be wrapped in plastic wrap and stored in the freezer.

Crust

1 1/4 cups graham cracker crumbs
1 TBS. sugar
1 tsp. cinnamon
3 oz. (3/4 stick) melted butter

Adjust rack to center of oven and preheat to 375.

Mix the graham cracker crumbs with sugar and cinnamon. Add the melted butter.

Mix

Press the crumb mixture on the bottom and up the sides of a 9-inch pie plate.

Bake at 375 for 8 minutes or until the crust is lightly brown around the edges. Cool completely.

Filling

Finely grated rind of 2 cold limes
1 cup lime juice
4 eggs, separated
2 15-ounce cans sweetened condensed milk
Pinch of salt

Mix the lime zest with the lime juice.

Stir the yolks lightly in a large mixing bowl.

Add the sweetened condensed milk.

Mix.

Gradually add the juice, stirring until smooth.

Add the salt to the egg whites and beat only until they hold they are stiff but not dry.

In two or three additions, fold the whites into the egg mixture.

Pour the mixture into the crust. You may have additional filling. If so, you can pour as much as you can into the crust, freeze the crust for about 20 minutes, and then pour the remaining filling on top, mounding it high in the center. Return to the freezer and freeze for 4-5 hours until firm. It can be frozen overnight or longer. Let stand at room temperature for about 5 minutes before serving.

Lemon Cream Cheese Pie

Lemon Cream Cheese Pie
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg.74.

Here is an easy recipe that is quick to put together - just remember to have your cream cheese at room temperature. It is creamy smooth and the topping is very tart from the addition of sour cream. However, when combined with the lemon filling, it is quite tasty. As I've mentioned previously, the crumb recipe is time consuming so if you prefer, you can use a faster crumb recipe or even a bought one.


Crumb Crust

1 1/4 graham cracker crumbs
1 TBS. granulated sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
Pinch of allspice
3 oz. (3/4 stick) unsalted butter, melted 

Mix together the above ingredients and follow the directions for a crumb crust using a 9-inch pie plate.

Filling

Finely grated rind of 1 lemon
3 TBS. lemon juice
3/4 cup creamed cottage cheese or ricotta cheese (large or small curd, regular or low fat)
8 oz. Philadelphia brand cream cheese, at room temperature
3/4 cup granulated sugar
1/2 tsp. vanilla extract
2 eggs

Preheat the oven to 350 and adjust a rack to the middle of the oven.

Mix the lemon zest and the lemon juice.

In a food processor with a metal blade, blend the cottage cheese (or ricotta) until smooth.

In a mixer bowl, beat the cream cheese until it is very smooth.

Add the sugar.

Add the vanilla.

Add the eggs, one at a time, beating well (scraping the bowl as necessary).

Add the lemon juice.

Pour into pie crust.

Bake for 30 minutes. Remove from the oven and cool.

Topping:

1 cup sour cream

1 cup whipping cream

2 TBS. granulated or powdered sugar

Chopped pistachio nuts for garnish (optional)

Combine the sugar and sour cream.

In a chilled bowl with chilled beaters (I always use the whisk attachment for this), whip the whipping cream until it holds a firm shape.

Gently fold the sour cream mixture into the whipped cream.

Spread the topping over the pie.

Refrigerate for a few hours. You can garnish this with chopped pistachios or fruit but it is fine just like this!

Apple Pie U.S.A

Apple Pie U.S.A
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg.27.

Call me un-American but I'm not a big fan of apple pie. I do like them but if given an option, I'd probably choose something else. Now Michael loves apple pie and said this one was just "so-so". I wasn't happy with how the pie looked when it came out of the oven. The crust looked burned in the center (the part that wasn't covered with foil). Aside from the crust, apple pies are very easy to make and this recipe is especially simple. 


Prepare a double amount of pie pastry for a 9-inch pie crust. Divide the pastry in half, shape each into a ball and flatten them slightly. Wrap in plastic wrap and refrigerate from one hour to overnight. Refer to the pie crust recipe for directions on rolling out the dough. Place one dough in the pie plate and store the second one in the refrigerator until you are ready to use it (you can go ahead and flatten it if you'd like).

Filling

3 TBS. unsifted all-purpose flour
3/4 cup granulated sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
About 3 lbs. apples (to make 8-9 cups, sliced)
1 oz. (1/4 stick) unsalted butter, cut into small pieces (it is best to cut the butter ahead of time and refrigerate it)
Milk
Additional sugar

Preheat the oven to 450.

Mix together the flour, sugar, cinnamon, nutmeg, salt and set aside.

Peel and core the apples and place in a large bowl. Add the sugar and flour mixture and mix thoroughly with your hands.

Flour the bottom crust and mound the apples in the center. Gently spread them around the crust. Scatter the pieces of butter over the top.

Brush (or use your fingers) water around the top rim of the bottom crust.

Roll the second pie crust around the rolling pin and gently place it over the pie. Flour your fingertips and press the rim of the top crust against the wet top rim of the bottom crust. Use scissors to trim the top crust. Now fold the edge of the top crust under the rim of the bottom crust. Press together firmly. You can raise the rim to stand upright and flute the edges if you desire.

Take a sharp knife and cut eight 1-inch slits in the top, starting one inch from the center and radiating outwards. This will allow steam and juices to escape.

Brush milk over the top of the crust.

Sprinkle with sugar.

Bake in the lower third of a 450-degree oven. Place a cookie sheet or foil below the rack to catch juices that might bubble over. Bake for 15 minutes. Then open the oven, reach in and cover the rim of the pie with foil, leaving the center portion open. You can cut the foil while the pie is pre-baking. 

Lower the oven temperature to 425 and bake for another 45 minutes (total time is 1 hour) until the crust is nicely browned and the apples are tender. 

Cool on a rack. Serve when barely cooled or at room temperature.