Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts

Sunday, October 15, 2017

Welcome Author Bethany Blake with a Prize Package #BookGiveaway and Sweet Halloween Recipe

To learn more about
Dial Meow for Murder,
click here.
Like her amateur sleuth, author Bethany Blake also runs a pet-sitting business. We're thrilled that she's stopped by to tell us about the brand new entry in her Lucky Paws Petsitting Mysteries: Dial Meow for Murder!

Bethany is also sharing a wonderful October recipe and offering a generous giveaway package, so be sure to comment on the post with a way to contact you. 


Take it away, Bethany!

—Cleo Coyle 





🐾 🐾 🐾

Halloween is coming to quaint, pet-friendly Sylvan Creek, and that can only mean:

🐾  A one-eared, drooling
Chihuahua in a tiny clown costume;

🐾  A haunted hayride gone
horribly, horribly awry; and

🐾 The world’s cutest – angriest – black cat guarding a body in a spooky mansion.


If you’ve already “visited” Sylvan Creek by reading the first book in the Lucky Paws Petsitting series, Death by Chocolate Lab, you know that pet sitter and amateur sleuth Daphne Templeton tends to stumble into sticky situations involving pets with personality. And this Halloween is no exception. 

First, Daphne finds the town’s “professional volunteer,” Lillian Flynt, dead in a creepy, crumbling lakeside Victorian. Then Daphne and her stoic sidekick, basset hound Socrates, get stuck caring for Lillian’s prized Persian, Tinkleston, whose puffball paws hide a razor-sharp set of claws.

Daphne's stoic sidekick,
basset hound Socrates
To make matters worse, Daphne’s mother, ambitious Realtor Maeve Templeton, stands to profit from Miss Flynt’s death.

Last but not least, handsome, enigmatic Detective Jonathan Black’s ex-wife – gorgeous Elyse Hunter-Black – has arrived in town with two ghostly greyhounds. The fact that Elyse is still hyphenating her name is not lost upon Daphne’s best friend, vintage-loving Moxie Bloom. And Daphne has to agree that Elyse probably wants to get her lovely hands on more than some local real estate.

Not that Daphne sees any kind of future with Jonathan. Still, it’s all kind of confusing.

Thank goodness little Sylvan Creek is full of places to grab a soothing fall snack, whether it’s pumpkin cheesecake gelato – eaten while comparing clues with Jonathan – or sage-and-butternut squash dip, shared with hippie surfer Dylan Taggart at the historic Wolf Hollow Mill.

As for me, when I need comfort food of the sweet variety, I turn to my mother’s three-layer black-bottom pie. Recently, she was kind enough to give me the original recipe, on a yellowed card that has been tucked in a box in her kitchen since my childhood. The spicy gingersnap crust blends perfectly with a layer of bitter chocolate, mellowed by sweet vanilla and whipped cream.


In a nod to the upcoming holiday, I’m adding a seasonal twist, replacing the vanilla layer with a pumpkin mousse. I’ve also streamlined the recipe to avoid a step that calls for scalding milk and adding gelatin. (Sounds like a recipe… for disaster!) I call the revised treat Tinkleston’s Sweet & Spiced Black Cat Pie, in honor of Daphne’s latest furry family member, who tends to narrow his distinctive, orange eyes right before he pounces. Little Tinks is also a lot like the pie in terms of temperament. He’s somewhat bitter, quite snappish – but sweet at heart.

At least, Daphne and Socrates hope that’s the case! 

--Bethany Blake

🐾 🐾 🐾



Sweet & Spiced Black Cat Pie


INGREDIENTS

For Crust

18 gingersnap cookies
1/4 cup melted butter

For Chocolate Layer

8 oz bittersweet chocolate, chopped
2 Tbsp softened butter
1 cup heavy cream

For Pumpkin Layer

8 oz softened cream cheese
½ cup packed light brown sugar
1 cup pumpkin puree
2 tsp vanilla extract
1 ½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
1 cup heavy cream

Directions:

Preheat your oven to 350 degrees. Crush the cookies and combine them with the butter until moistened. Pat the mixture into the bottom of a pie plate. Bake for about 10 minutes. Let cool.


Prepare the chocolate layer. Place the chocolate and butter in a bowl. Bring the cream to a boil in a small saucepan. Pour the cream over the chocolate and let stand for about a minute. Slowly whisk the chocolate until melted and smooth. (This was honestly my first time making ganache. It was so easy!)


Gently pour the chocolate into the cooled crust. Starting to look good, right? Place the pie in your refrigerator for about one hour or until set. (Use the time to lick the whisk and bowl clean.)


Next, make the pumpkin layer. Using a stand mixer if you’ve got one, beat the cream cheese and sugar until fluffy. Beat in the pumpkin, vanilla extract, cinnamon, ginger and cloves until smooth.


Using a hand mixer or good, old-fashioned biceps, whip the cream in a separate, chilled bowl. Fold half of the cream into the pumpkin mixture. Repeat with the second half of the cream, blending until just combined. 


Carefully spread the pumpkin over the chocolate layer and smooth the top. Refrigerate for about two hours or until set and firm. Garnish with whipped cream, chocolate shavings and – if you have them – little black cats before serving.




And don’t feel badly if your slices look a little… scary.

 It’s Halloween!

🎃 🎃 🎃


About the Author


Bethany Blake lives in a small, quaint town in Pennsylvania with her husband and three daughters. When she's not writing or riding horses, she's wrangling a menagerie of furry, finned and feathered family members that includes a nervous pit bull, a fearsome feline, an immortal goldfish, and an attack cardinal named Robert. Like Daphne Templeton, the heroine of her Lucky Paws Mysteries, Bethany holds a Ph.D. and operates a pet-sitting business called Barkley's Premium Pet Care.


🐾 🐾 🐾

*
*Keep in touch with Bethany!

Visit her website: bethanyblakeauthor.com

Like her on Facebook  by clicking here

Follow her on Twitter by clicking here


🐾


Bonus Giveaway from Bethany!


 🎃 Halloween Haul Prize Pack


🐾 Death by Chocolate Lab

🐾 Ominous Amish Blood-Red Popcorn 

🐾 Chocolate Black Cat  

🐾 Gourmet Chocolate and Caramel Pretzels


To learn more about or purchase
Bethany's new mystery, click
on one of the links below...

Amazon  * B&N 



Thank you so much for
joining us today, Bethany!


COMMENT TO WIN!

Leave a comment on this post by Midnight, Wednesday, October 18 (Pacific Time), and you are entered to win Bethany's new book and prize package. Be sure to leave an email address, or a link to your Facebook page, or another way we can contact you if you win.


Monday, September 25, 2017

Praline Peach Pie

 
Have you tried ClickList? You order your groceries through the Internet, then pick them up the next day.

Yes, I know what you're thinking. We make a lot of decisions in the grocery store. There are seasonal products and new items that we don't know about. Plus we're picky about our fresh fruits and veggies. There are some we would pass on if we could see them. And others that look so good we would buy them even though we hadn't planned on it.

For my life situation at the moment, ClickList is a huge time saver. Not only don't I have to go into the grocery store, but the one I prefer is the size of a football field. By the time you get to the middle, you better not have forgotten anything on the side you just left!

Anyway, they allow you to click a box saying they can substitute something. Surprise! I asked for nectarines, and I got the biggest peaches I have ever seen. They're the size of grapefruits. I do love baked peaches, so I cast around looking for a cake or pie to bake. In my Mom's old Farm Journal cookbook called Farm Journal's Complete Pie Cookbook, I stumbled upon something that sounded wonderful—Peachy Praline Pie. Wow, two delicious flavors together? I had to try it.

I thought I was being very clever by using a pecan and graham cracker crust. Hmm. Not so clever after all. After 30 minutes of baking, I smelled something burning. Yes, a graham cracker crust will burn at 400 degrees. Sigh. But I'm sharing it today anyway because we loved the pie. In the instructions, I'm lowering the heat to 350. I think that will produce the same results, sans the tiny bit of burned crust edge. Do check on it at 30 minutes and cover the crust with aluminum foil if it looks crispy.

My peaches were so big that 1/2 a peach filled a cup. If you have normal-sized peaches, plan on using 4-5 peaches. 

Warning: this is a cake for sugar lovers! It's sweet as, well, pie! If you want to tone down the sugar,  omit or decrease the sugar in the crust. And reduce the 3/4 cups sugar, depending on the sweetness of your peaches.

Peach Praline Pie
based on a recipe from Farm Journal's Complete Pie Cookbook

9" unbaked pie shell OR
9 sheets cinnamon graham crackers
1/4 cup pecans
2 tablespoons sugar
6 tablespoons butter, melted

3/4 cup sugar
3 tablespoons flour
pinch of mace
4 cups sliced peaches
1 1/2 teaspoons lemon juice
1/2 cup dark brown sugar
1/4 cup flour
1/2 cup chopped pecans
3 tablespoons butter

Crust: Place graham crackers, pecans, and sugar in a food processor.  Process until pecans are fine. While running, pour in the melted butter. Use your fingers to spread in the 9-inch pie dish.

Preheat oven to 350. In a large bowl, mix together 3/4 cup sugar, 3 tablespoons flour, and mace. Peel the peaches (with a vegetable peeler, or dunk briefly in boiling water and peel) and slice them, adding them to the bowl. Add lemon juice and turn several times to coat. Set aside.

In a smaller bowl, mix together the 1/2 cup brown sugar, 1/4 cup flour, 1/2 cup chopped pecans, and 3 tablespoons of butter. Trust me here, use your hand to mix it until the butter is incorporated and it's crumbly. Sprinkle half on the bottom of the pie pastry in the pan. Pour in the peaches. Sprinkle the remainder on top. Bake about 40-50 minutes. Check after 30 minutes. If the edge of the crust is getting too brown, top with a circle of aluminum foil around the edge.



Graham crackers, pecans, and optional sugar in food processor.

Add melted butter while running.
Pat into pie pan.

Briefly boil peaches to peel easily.

Toss peach slices with flour, sugar, mace, and lemon juice.

Scatter 1/2 praline mixture on bottom.

Add peaches

Sprinkle remainder of praline mixture on top.




Sunday, August 20, 2017

Peanut Butter Pie from Gayle Leeson


 






A very warm welcome to Gayle Leeson! Her Down South Cafe series is right up our alley. Don't miss the book giveaway at the end!











In the Down South Café series, the protagonist Amy accuses her elderly Aunt Bess of not realizing there are other food categories besides desserts. However, the older I get, the more I embrace the motto of “Life is short. Eat dessert first.”

The first book in the Down South Café series is called The Calamity Café.  Amy Flowers is ready to end her boss’s reign of terror at Lou Lou’s café (called Lou’s Joint, in honor of Lou Lou’s dad) and offers to buy the place. At first, Lou Lou flat out refuses. Later that evening, Amy gets a call from Lou Lou’s son, Pete. He says he has his mother talked into selling and asks Amy if she can meet them at the café after closing time. When Amy arrives, she and Lou Lou are the only people there. And Lou Lou is dead. Amy has to solve her boss’s murder in short order because she’s one of the police department’s prime suspects.

Silence of the Jams, the second book in the series, revisits all the eccentric characters of The Calamity Café, including George Lincoln, the obnoxious Chamber of Commerce director who is always trying to buy Amy out. George wants to tear down the café and put a bed and breakfast on the historic site. During breakfast at the Down South Café one morning just before Independence Day, George enjoys his last bite of food before collapsing onto the floor. At first, everyone thought it was a heart attack. But the autopsy reveals George was poisoned. And poor Amy has to prove her innocence once again.
The third book in the Down South Café series is Honey-Baked Homicide, and it will be released on December 5, 2017. In Honey-Baked Homicide, Amy comes face to face with the problem of the decreasing honeybee population when she begins selling honey on consignment for local beekeeper Stu Landon. The local honey is popular with café patrons, but no one knows much about the mysterious Mr. Landon…at least, not until he turns up dead in the parking lot of the Down South Café. That’s when his mysterious past begins to come to light.

No Southern café book would be complete without recipes, so all three books include them, and some of my favorites are the desserts. Here is a recipe for the peanut butter pie included in Silence of the Jams. I’ve included photographs and a video by the incredibly talented Kim Davis (https://cinnamonsugarandalittlebitofmurder.com/2017/04/peanut-butter-pie/) because she styles her photos so beautifully (and I, sadly, do not).

Peanut Butter Pie
Ingredients
3/4 cup confectioners' sugar
1/2 cup creamy peanut butter
1 9-inch piecrust, baked and cooled
2/3 cup plus 3 tablespoons sugar, divided
1/3 cup plus 1 tablespoon cornstarch, divided
3 eggs, separated
2-1/2 cups milk
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 cup water

Instructions
Preheat oven to 350 degrees (F).
Place the confectioners' sugar in a bowl.
Cut in the peanut butter with a pastry blender until crumbly.
Set aside 2 tablespoons for garnish and sprinkle the remaining crumbs into the pie shell.
In a saucepan, combine 2/3 cup sugar, 1/3 cup cornstarch, egg yolks, and milk.
Cook over medium heat until the mixture thickens. Remove from heat.
Add the butter and vanilla, stirring until the butter melts.
Pour into the pie shell.
In a small saucepan, combine the remaining sugar and cornstarch with water. Cook over low heat until thickened. Cool slightly.
Beat the egg whites until stiff.
Fold in the cornstarch mixture.
Spread the meringue over the hot filling, sealing the edges.
Sprinkle the reserved peanut butter mixture over the top.
Bake for 12 to 15 minutes or until golden brown.
Allow pie to cool completely before serving.
Yield: 8 servings



Gayle Leeson is a pseudonym for Gayle Trent. I also write as Amanda Lee. As Gayle Trent, I write the Daphne Martin Cake Mystery series and the Myrtle Crumb Mystery series. As Amanda Lee, I write the Embroidery Mystery series.

The cake decorating series features a heroine who is starting her life over in Southwest Virginia after a nasty divorce. The heroine, Daphne, has returned to her hometown of Brea Ridge to open a cake baking and decorating business and is wrestling with the question of whether or not one can go home again. She enjoys spending time with her sister, nephew, and niece, but she and her mother have a complicated relationship that isn’t always pleasant. Daphne has also reconnected with her high school sweetheart and is pursuing a rekindled romance while desperately trying to put her past behind her.

Kerry Vincent, Hall of Fame Sugar Artist, Oklahoma State Sugar Art Show Director, and Television Personality says the series is “a must read for cake bakers and anyone who has ever spent creative time in the kitchen!”

Says Dean Koontz, #1 New York Times bestselling author, “One day I found myself happily reading . . . mysteries by Gayle Trent. If she can win me over . . . she’s got a great future.”


 Leave a comment below to enter to win a copy of SILENCE OF THE JAMS!

Friday, May 19, 2017

Mocha Cream Pie

Thinking of my mother, in honor of Mother’s Day just past, I turned to the recipes of hers that I remember best: pies. It must have been a labor of love, making these for her family, because she never liked desserts. But she did like chocolate.

I realized I had written about her chocolate cream pie for MLK several years ago, and we don’t usually repeat recipes here. So I decided to look for a new twist. In addition to chocolate, my mother loved coffee—regular, espresso, whatever. And thus the idea was born: mocha cream pie! My mother’s go-to cookbook was The Boston Cooking-School Cook Book, aka Fannie Farmer, but (gasp) they had only the chocolate version and an all-coffee version. So I improvised and married the two.


MOCHA CREAM PIE
Crumb pie shell:

Note: the recipes called for chocolate wafer crumbs. I wandered up and down the fifty feet of the cookie/cracker aisle in my local market: no chocolate wafers. The best I could do was a box of chocolate animal crackers. They tasted good, but I felt a bit ghoulish crushing all those cute little animals!


1-1/2 cups chocolate cookie crumbs
1/2 cup sugar
1/2 cup melted butter

Roll the crumbs fine (or grind in a food processor). Add the sugar and the butter. 



Press smoothly into a 9" pie plate. Chill. (BTW, the Pyrex pie plate was my mother’s.) Bake in a preheated 350 degree oven for about 15 minutes. Let cool.




Mocha Cream Filling:
2/3 cup sugar
1/3 cup flour
2 Tblsp Dutch cocoa (not Nestle’s)
pinch of salt
1 cup scalded whole milk
1 cup strong coffee (hot)
2 eggs

Mix the dry ingredients.

Scalded milk
All in (keep stirring!)
Add the milk-coffee mixture gradually to the dry ingredients, stirring. Cook for 15 minutes in a double boiler (yes, that was my mother’s too), stirring constantly until the mixture thickens. Beat the eggs lightly, then add to the mixture and cook for another 3 minutes.

Seriously dark!

Pour into the crust and chill until serving. Garnish with whipped cream if you like.



Another note: this filling really didn’t want to firm up. I confess, I cheated—I stuck it in the freezer. Take it out shortly before you want to serve it, then slice it with a sharp knife. That worked fine.


The result has a rich dark color and a luscious chocolate-coffee flavor.


The next book to appear will be A Late Frost, the 11th book in the Orchard Mysteries--but it won't come out until November. Recently I've been going over the proof copy, trying to eliminate all those pesky typos, and was struck by how often my characters drink coffee. According to Word, it comes up 77 times in the text. Problem is, Meg and Seth so busy solving crimes that they seldom get around to grocery shopping. Meg has decided she's going to make some cakes and cookies to keep in the freezer--if she ever has any spare time--so she'll have something to offer guests, along with the coffee, when they show up at the back door to swap details of ongoing investigations.

www.sheilaconnolly.com








Sunday, January 15, 2017

Celebration Lemon-Cherry Pie ala Kate Carlisle


 

Although Kate Carlisle is best known as the New York Times bestselling author of the Bibliophile Mysteries, it's her second ongoing series—the Fixer-Upper Mysteries—that are coming to Hallmark Movies & Mysteries this month.

One of my books is coming to Hallmark Movies & Mysteries tonight. Celebrate with me! Framed for Murder: a Fixer-Upper Mystery, will air at 9 pm ET/8 pm CT, and will star singer/songwriter/actress Jewel in the role of Shannon, a contractor who specializes in restoring Victorian homes to their former glory—and in solving the murders that happen within their walls. Actor Colin Ferguson will play Shannon's love interest, Mac. He's a wonderful choice!

I'm delighted to celebrate with you here at Mystery Lovers Kitchen. We'll be live-tweeting during the show, so follow us both: www.twitter.com/katecarlisle www.twitter.com/mysteryloverskitchen

About the Fixer-Upper Mysteries: In the small resort town of Lighthouse Cove, California, the best man for the job is a woman: Shannon Hammer, owner of Hammer Construction Company and an expert in Victorian home restoration and renovation. Shannon discovers not only skeletons in her neighbors' closets, but murder victims, too!

The producers at Hallmark hope to bring all of the Fixer-Upper Mysteries to the screen—four books so far, with more to come: A High-End Finish, This Old Homicide, Crowned and Moldering, and Deck the Hallways. You can read free excerpts of all of the books on my website, www.KateCarlisle.com.

In honor of this career milestone, I've created a recipe that I'm calling Celebration Lemon-Cherry Pie. The first time I served this, everyone remarked on how flaky the crust is. The trick is to make sure that your shortening is very cold. I had mine in the refrigerator overnight. I'll have a printable version of this recipe available in the Secret Room at KateCarlisle.com.



Celebration Lemon-Cherry Pie

Crust:
1 C all-purpose flour
½ tsp salt
½ C vegetable shortening, very cold (refrigerate overnight if you can)
2-3 Tbsp ice cold water

Preheat the oven to 450. Whisk together the flour and salt, then cut in the shortening with a pastry blender or two knives until the pieces are about the size of lentils.



Add ice cold water 1 Tbsp at a time, stirring gently, just until the dough holds together. Too much water will make the crust hard. Too little will make it fall apart. Roll it out on a floured surface until it's about four inches larger than your pie plate (two inches on each side). Pinch dough around the crust to form little hills and valleys. Loosely tent aluminum foil around the edges of the pie crust. Line the bottom of the crust with parchment paper, and then weigh down with pie plates or something that's oven-proof and substantial but not too heavy. You're trying to keep the crust from ballooning up, but you don't want to smoosh it completely.



Bake the crust for 7 minutes, then carefully remove the aluminum foil. Bake for another 7-10 minutes, until the crust is golden brown. Cool on a wire rack.

Filling:
¾ C sugar
3 Tbsp corn starch
1 C cold water
2 egg yolks, lightly beaten
Juice of two lemons
2 Tbsp butter, cubed
1 tsp lemon zest
½ tsp lemon extract
2 drops of yellow food coloring (optional)
1 can cherry pie filling

In a heavy-bottomed saucepan, whisk together the sugar, corn starch, and salt. Stir in the water until the mixture is smooth, with no lumps. Stir constantly over medium-high heat until it thickens and begins to boil, then turn the heat to low and continue to cook and stir for 2 minutes. Remove from heat.

In a separate bowl, lightly beat the egg yolks. Add a small amount of the hot mixture to the egg yolks, stir, and return all to the saucepan. Bring to a boil over medium-low heat, stirring constantly for two more minutes. (I took a break from stirring to take this picture, and the world didn't fall apart.) Remove from heat.

Add the lemon juice, butter, lemon zest, lemon extract, and food coloring if using, and stir them in very gently. Cool to room temperature without stirring anymore. Spread into precooked crust and refrigerate for at least an hour.

Spread the cherry pie filling over the lemon filling.

Topping:
1 C heavy whipping cream
4 oz cream cheese, softened to room temperature
½ C powdered sugar
1 tsp vanilla

Whip the cream alone until it thickens and is spreadably solid. Whip in the remaining ingredients. This will give you more whipped cream than you need to do something artistic like I did with my pie, so if you like lots of topping, just pile it on and enjoy!

This pie is perfect for the Fixer-Upper Mysteries because it's a little bit sweet, a little bit tart, and it packs a big punch! If you had to pick a food that best describes you, what food would it be, and why?

We're giving away a $25 Visa Card to one lucky winner today. To enter, leave a comment with your email address so we can contact you if you win. Good luck! And don't forget to live tweet with Kate and the authors of Mystery Lovers Kitchen tonight during the movie! See you there!

Tuesday, November 22, 2016

Pie vs. Pie - Wife vs. Husband for the Best Pumpkin Pie by Cleo Coyle #Thanksgiving



Although my husband and I met in New York City, we were born and raised in small towns outside of Pittsburgh, PA, where our mothers cooked up big, beautiful Thanksgiving dinners. While Marc's mom served different side dishes than my mom, turkey (no surprise) was always the main event. And both dinners ended with big hunks of pumpkin pie. Just not the same pie.

Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

My mom used the popular recipe found on Libby's canned pumpkin. Marc's mom used another recipe, the one found on the can of Eagle Brand sweetened condensed milk.

For years, my husband insisted that his mom's version was better. The truth is, he's not a big fan of pumpkin pie. But I am! So for years I made my mom's favorite recipe and baked up a pecan or apple pie for Marc. Still...I never forgot his comment about his mother's pie, and I always wanted to do a "pie vs pie" bake off. Well...

I finally did it!


Which pie came out the winner? 

Let's start by baking up both recipes...




 PUMPKIN PIE #1


Libby's® Pumpkin Recipe*

*Recipe slightly adapted by Cleo Coyle, using her own order of ingredients and description of directions.

INGREDIENTS:

2 large eggs 
1 can (15 oz) Libby's ® 100% Pure Pumpkin
3/4 cup granulated (white) sugar
1/2 teaspoon salt 
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger 
1/4 teaspoon ground cloves 
1 can (12 fl. oz) Carnation® Evaporated Milk
1 unbaked, 9-inch (4 cup volume) pie shell

DIRECTIONS: 

(1) MAKE YOUR FILLING: First preheat your oven to 425 degrees F. Allow it to preheat a good 30 minutes. While waiting, whisk the two eggs in a large bowl. Stir in the canned pumpkin, sugar, salt, and spices. Slowly stir in the entire can of evaporated milk. Mix  well, until the filling is thick, smooth and all ingredients are blended together. 

(2) PREP YOUR PIE SHELL: Loosely curl aluminum foil around the crust's edges as a shield against the high heat. This will prevent your crust from over-browning or burning. OR you can use a baker's pie crust shield like the ones you see here. (Note: While many pie recipes tell you to apply the foil or shield near the end of the baking process, I think it's a hazard to do this with a very hot pan and much smarter to shield the crust edges before the pie goes into the oven. Just sayin'....it works for me!)

(3) BAKE: Pour the pumpkin filling into the pie shell. Bake at 425 degrees F. for 15 minutes. Reduce the temperature to 350 degrees F. and bake for an additional 40 to 50 minutes. Remove foil about ten minutes before pie is finished baking. Pie is done when top is set and no longer liquid (jiggly) and/or a toothpick inserted near the center comes out clean.






PUMPKIN PIE #2


Eagle Brand® Recipe

*Recipe slightly adapted by Cleo Coyle, using her own order of ingredients and description of directions.

INGREDIENTS:

2 large eggs 
1 can (15 oz) pumpkin (about 2 cups)
1 (14 oz) can Eagle Brand® Sweetened Condensed Milk
1/2 teaspoon salt 
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger 
1/2 teaspoon ground nutmeg
1 unbaked, 9-inch pie shell

DIRECTIONS: 

(1) MAKE YOUR FILLING: First preheat your oven to 425 degrees F. Allow it to preheat a good 30 minutes. While waiting, whisk the two eggs in a large bowl. Add the canned pumpkin, sweetened condensed milk, salt, and spices. Whisk vigorously, until the filling is thick, smooth and all ingredients are blended together. 

(2) PREP YOUR PIE SHELL: Loosely curl aluminum foil around the crust's edges as a shield against the high heat. This will prevent your crust from over-browning or burning. OR you can use a baker's pie crust shield like the ones you see here(Note: While many pie recipes tell you to apply the foil or shield near the end of the baking process, I think it's a hazard to do this with a very hot pan and much smarter to shield the crust edges before the pie goes into the oven. Just sayin'....it works for me!)

(3) BAKE: Pour the pumpkin filling into the pie shell. Bake at 425 degrees F. for 15 minutes. Reduce the temperature to 350 degrees F. and bake for an additional 35 to 40 minutes. Remove foil about ten minutes before pie is finished baking. Pie is done when top is set and no longer liquid (jiggly) and/or a toothpick inserted an inch from the crust comes out clean.


In the photo above, Pie #2 (Eagle Brand recipe)
is on the left and Pie #1 (Libby's recipe) is on the right.

THE VERDICT

I hate to admit it, but the winner is PIE #2. The husband was right, and his mom had the better recipe for many reason. Of course, it's also more calories...but, hey, it's Thanksgiving! 

WHY IT WON

The Eagle Brand recipe brought a nicer texture to the pie and that made a huge difference. The filling baked up denser and smoother with a more velvety mouthfeel. It also made a prettier pie, as you can see in the photo above, with a more appealing color and less cracking after cooling. 

HOWEVER

I must give credit to Pie #1 (Libby's pie) for being less calories AND having a better spice mix! You'll notice there are no cloves in Pie #2 (the Eagle Brand recipe). Because of that, the ginger and nutmeg seem to overwhelm the flavor, and not in a good way. I think the balance of spices is much better in my mom's favorite pie recipe.

MY SOLUTION?

Bake the best of both pies! The next pumpkin pie I bake will use the Eagle Brand recipe (for texture) but with Libby's mix of spices (for taste). Okay, I *might* reduce the cloves slightly for Marc's sake since he's not a fan while adding a bit of nutmeg, which wouldn't hurt, either.

And there you have it, 

THE BEST PUMPKIN PIE 

is when you make it your own!


May your 
Thanksgiving table
be blessed!



Alice and Marc in Central Park.

Together we write as...


☕ ☕ ☕


~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 

Friend me on facebook here.
Follow me on twitter here
 Visit my online 
coffeehouse here.


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Our bestselling hardcover is
now a bestseller in paperback!



Coffee. 
It can get a girl killed.

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A Mystery Guild Selection
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The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
15 titles includes the added bonus of recipes. 


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