50 Sweet Pie Recipes: cooking, #1

By JESSICA INGLATERRA

Explore the delicious world of pastry with our eBook "Dream Pies: 50 Irresistible Recipes." Get ready for an exciting culinary journey where each page is a promise of divine flavors and memorable moments!

 

 From classic pies to innovative creations, this eBook brings together the best sweet pie recipes, carefully selected to transform your kitchen into a gastronomic paradise. From the first bite, you'll be transported to a universe where sweetness takes center stage.

 

 What you'll find in "Dream Pies":

 

Step-by-step recipes, meticulously explained to ensure success in every creation.

Variety for every taste: pies with fresh fruits, creamy textures, crunchy delights, and much more.

Tips from experienced chefs to enhance your skills in the art of pastry.

Inspiration for special occasions or simply to sweeten your day-to-day life.

 By acquiring this eBook, you not only gain access to a treasure trove of recipes but also unlock a new chapter in your culinary journey. Amaze friends and family with irresistible desserts that will delight taste buds and create lasting memories.

 

 Don't wait any longer! Turn your kitchen into a sweet laboratory and discover the pleasure of creating pies that go beyond the ordinary. Get "Dream Pies" now and dive into a world of flavors that will captivate even the most discerning palates. Your next kitchen success starts here!

 

 

 

 

 

• Language: English
• Publisher: jessica inglaterra
• Release date: Feb 2, 2024
• ISBN: 9798224603008

Book preview

JESSICA DIOGO

50 SWEET

PIE

RECIPES

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1

About the Author

Jessica Diogo was born in Guarabira in Paraíba - Brazil.

She moved as a newborn to the capital João Pessoa.

In 2014 she graduated in Literature but did not continue, her passion for cooking was stronger.

In 2021 she decided to create recipe e-books to earn extra income.

Today she works on the internet and one of her main income comes from the sale of e-books.

Jessica Diogo

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50 SWEET PIE RECIPES

Jessica Diogo

Copyright © 2024

No part of this book may be used or reproduced in any way without the written permission of the publishers.

All rights reserved by

jesus editor

Rua: Maria Madalena Ramalho Bandeira, 28 -

Mandacaru

58027-095 - João Pessoa/PB

Jessica Diogo

3

INDEX

About the Author————————————————————————————————————-—01

Copyright——————————————————————————————————————————02

1.Grasshopper Pie——————————————————————————————————————-—05

2.Pecan Pie Bars—————————————————————————————————————————07

3.Chocolate Meringue Pie——————————————————————————————————-—09

4.Strawberry-Rhubarb Pie—————————————————————————————————-—13

5.Apple Pie Bars—————————————————————————————————————————15

6.Sweet Potato Pie——————————————————————————————————————-—18

7.Chocolate Peanut Butter Pie—————————————————————————————————21

8.Brownie Pie—————————————————————————————————————————-—23

9.Blueberry Pie————————————————————————————————————————-—25

10.Peach Pie——————————————————————————————————————————-—27

11.Coconut Cream Pie——————————————————————————————————————30

12.Chocolate Chess Pie————————————————————————————————————-—33

13.Oreo Pie————————————————————————————————————————————35

14.Mississippi Mud Pie——————————————————————————————————————37

15.Coffee Ice Cream Pie—————————————————————————————————————40

16.Ancho Chile-Spiced Pecan Pie————————————————————————————————43

17.Buttermilk Pie—————————————————————————————————————————46

18.Banana Cream Pie—————————————————————————————————————-—48

19.Dreamy Apple Pie———————————————————————————————————————51

20 P. ecan Pie——————————————————————————————————————————-—53

21.Chocolate Pie————————————————————————————————————————-—55

22 Atlantic Beach Pie———————————————————————————————————————57

23 Double Cherry-Almond Slab Pie—————————————————————————————-—59

24 Rhubarb Pie——————————————————————————————————————————62

25 German Chocolate Pie———————————————————————————————————-—65

26 Lemon Icebox Pie———————————————————————————————————————67

27 Cherry Crumb Pie———————————————————————————————————————69

28 Chess Pie————————————————————————————————————————————71

29 Peach Galette—————————————————————————————————————————73

30 P umpkin Pie——————————————————————————————————————————75

31.Cranberry-Orange Pie————————————————————————————————————77

32 Chocolate Pecan Pie————————————————————————————————————-—80

33.Cherry Pie———————————————————————————————————————————82

34.Homemade Apple Pie—————————————————————————————————————85

35.Lemon Meringue Pie——————————————————————————————————————87

36.Strawberry Pie—————————————————————————————————————————90

37.No-Bake Key Lime Pie—————————————————————————————————————92

38.Apple-Pear Lattice Pie—————————————————————————————————————94

39.Maple Pecan Pie————————————————————————————————————————96

40.Apple-Cranberry Galette———————————————————————————————————98

41.French Silk Pie—————————————————————————————————————————-100

42.Spiced Apple Pie————————————————————————————————————————102

43.Pumpkin Cream Pie——————————————————————————————————————-105

44.Sweet Potato Pie with Marshmallow Meringue——————————————————————-107

45.Caramel Apple Pie———————————————————————————————————————109

46.Pumpkin Meringue Pie———————————————————————————————————-—111

47.Apple Crumb Pie————————————————————————————————————————114

48.Nantucket Cranberry Pie———————————————————————————————————116

49.Strawberry Pretzel Pie————————————————————————————————————-118

50.Key Lime Pie——————————————————————————————————————————-120

Recognition ——————————————————————————————1-22

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GRASSHOPPER PIE

INGREDIENTS

15 chocolate sandwich cookies, such as Oreos 3 tbsp. butter, melted

24 large marshmallows (or a 13-oz. container of marshmallow fluff) 2/3 c. half-and-half

2 tbsp. creme de menthe liqueur, plus more to taste 2 tbsp. creme de cacao liqueur

Drop or two of green food coloring (optional) 1 c. heavy cream

Extra cookie crumbs, for sprinkling

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METHOD OF PREPARATION:

Step 1

Place the cookies and melted butter into the bowl of a food processor and pulverize (or, if you have some aggressions or energy to expend, you can crush them in a large zip-top bag). Press the crumbs into the bottom and up the sides of a 9-inch pie pan, reserving a few to sprinkle over the pie later. Place the crust in the freezer while you make the filling, at least 15 minutes.

CONTINUATION

METHOD OF PREPARATION:

Step 2

In a saucepan, heat the marshmallows and half-and-half over low heat, stirring constantly. As soon as it's all melted and combined, place saucepan in a bowl of ice to cool down quickly. (Stirring occasionally will hasten this process.) Once cool, add creme de menthe and creme de cacao. Taste and add more creme de menthe if needed. Add one to two drops green food coloring, if using.

Step 3

In a mixing bowl, beat the heavy cream until stiff. Pour the cold marshmallow mixture into the whipped cream and fold together gently.

Step 4

Pour the filling into the chocolate crust. Sprinkle the reserved cookie crumbs over the top. Place the pie in the freezer and freeze until very firm, at least 2 hours. Remove from the freezer 10 minutes or so before you want to slice and serve.

Image 8

PECAN PIE BARS

INGREDIENTS FOR THE CRUST

1 c. butter

3/4 c. granulated sugar

1/2 tsp. salt

2 1/4 c. all-purpose flour

INGREDIENTS FOR THE FILLING

1/2 c. butter, melted

1 c. dark corn syrup

1 c. light brown sugar

4 large eggs

1 tbsp. vanilla extract

1 tsp. salt

3 c. pecan halves

––––––––

METHOD OF PREPARATION:

Step 1

For crust: Preheat the oven to 350°F. Butter or spray the bottom and sides a 13-by-9-inch baking pan with baking spray. Line the pan with parchment paper or foil letting the excess extend over the edges of the pan.

CONTINUATION

METHOD OF PREPARATION:

Step 2

Cube the butter and place in a saucepan over medium heat. Cook until the butter smells nutty and the solids have turned brown, 6 to 8 minutes.

Immediately pour the butter into a medium bowl to stop the cooking.

Whisk in the sugar and salt. Add the flour, and stir until it is fully moistened. Press the crust evenly into the bottom of the prepared pan.

(The crust will be moist. Press carefully to reach all edges and corners of the pan).

Step 3

Bake for 15 minutes. Remove and lightly press down any large bubbles in the crust.

Step 4

For the filling: In a large bowl, whisk together the melted butter, corn syrup, brown sugar, eggs, vanilla, and salt until smooth. Stir in the pecans. Pour over the baked crust.

Step 5

Bake at 350°F until the topping is puffed and set (it should not wiggle), 30 to 35 minutes. Let cool completely in the pan. Use the excess parchment or foil to lift the bars out of the pan. Cut into squares to serve.

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CHOCOLATE

MERINGUE PIE

INGREDIENTS FOR THE CRUST

1 all-butter pie crust

Flour, for