July 2020 - Principia School
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July 2020
In July of 2020, the Principia Alumni & Field Relations team hosted the first ever
Principia Pie Bake Off. For one week alumni and friends were invited to share
their favorite, fun recipes for all things pie. The pie was the limit! The following
pages are those recipes submitted by alums to share with all of you. We want to
thank everyone who submitted photos and recipes of their delectable creations!
We hope you have fun perusing these recipes and baking the world a better
place.
Enjoy!
1|P age
Pie Recipes
American Flag pie by Evelyn Redington from sallysbakingaddiction.com
Earned one of Fan Favorites for her Inde-Pie-dence Pie
Pie Crust:
Ingredients
• 2 and 1/2 cups (315g) all-purpose flour (spoon & leveled)
• 1 teaspoon salt
• 6 Tablespoons (90g) unsalted butter, chilled and cube
• 3/4 cup (148g) vegetable shortening, chilled
• 1/2 cup (120ml) ice water
Prepare the pie crust below:
1. Mix the flour and salt together in a large bowl. Add the butter and shortening.
2. Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it
resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes
this step very easy and quick.
3. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup
(120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml)
at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added.
2|P age
Do not add any more water than you need to. Stop adding water when the dough begins to
form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter
months (up to 3/4 cup).
4. Transfer the pie dough to a floured work surface. The dough should come together easily and
should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully
incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch
thick discs using your hands.
5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
Filling:
• 1/2 cup granulated sugar
• 1/3 cup corn starch
• 1 cup blueberries
• 1 cup blackberries
• 2 cups strawberries
• 2 cups halved dark sweet cherries (should be about 40 cherries)
• 2 teaspoons lemon juice divided
• 1/2 teaspoon almond extract divided
• Egg wash: 1 large egg, beaten with 1 Tablespoon of milk
Make the filling:
1. In a small bowl, stir the granulated sugar and cornstarch together. In a medium bowl, combine
the blueberries and blackberries together. In a large bowl, combine the strawberries and
cherries together. Stir 1/4 cup of cornstarch mixture into blueberries/blackberries. Stir
remaining cornstarch mixture into strawberries/cherries. Add 1 teaspoon of lemon juice and 1/4
teaspoon of almond extract to each fruit mixture. Place in the refrigerator for a few moments as
you roll out the crust.
2. Preheat oven to 400°F (204°C).
3. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled
dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every
few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch
pie dish. Tuck it in with your fingers, making sure it is smooth. Fold the aluminum foil several
times to form a 2-inch wide strip. Place into crust, dividing it into 1/3 and 2/3 sections as
pictured above.
3|P age
4. Spoon strawberry filling into large section, leaving any excess liquid in the bowl (you don’t
want that in the filling– discard it). Spoon blueberry filling
into smaller section. Again, discarding the excess liquid.
Place the pie in the refrigerator until top design is ready.
5. Design the flag: Remove the other disc of chilled pie
dough from the refrigerator. Roll the dough into a circle
that is 12 inches diameter. Using a sharp knife or pizza
cutter, cut 4 strips that are 2 inches wide and 6 inches
long. Using your star cookie cutter, cut 12-14 stars. Re-roll
any dough scraps if needed. Remove the pie from the
refrigerator, remove aluminum foil strip, and add top
decor to pie. Stars over the blueberries; strips over the
strawberries to form an American flag design. Use a small
knife to trim off excess dough on the sides. Crimp the
edges with a fork or flute the edges.
6. Lightly brush the pie crust with the egg wash mixture. Sprinkle with coarse sugar, if desired.
7. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven,
turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the
first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges
from browning too quickly.
8. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the
filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
4|P age
Razzleberry Pie by Evelyn Redington from thatskinnychickcanbake.com
Evelyn offers this pie as an alternative to the American Flag pie above that she often uses for a simpler
list of directions and ingredients.
Ingredients:
• 1 homemade or store bought pie crust
• 2 cups frozen raspberries
• 2 cups frozen blackberries
• 2 cups frozen blueberries
• 3/4 cup sugar
• 1/4 cup cornstarch
Topping:
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup (1 stick) butter, melted
Instructions:
1. Place the berries a colander over a large bowl and let thaw.
2. Make crumb topping by mixing together flour, baking powder, brown sugar and cinnamon in a
medium bowl. Mix in melted butter till combined. Set aside.
3. Line a 9-inch pie plate with a pastry crust. Refrigerate while prepping filling and topping.
4. Preheat oven to 375º.
5. Take one cup of berry mixture and add them along with the sugar to a saucepan. Cook over low
heat till they start to boil.
6. Mix cornstarch with a couple tablespoons of water and add to the fruit along with about a half
cup of berry juices from the bowl beneath the colander. Bring to a boil and cook till mixture
thickens and becomes clear.
7. Pour berries from the colander into a bowl. Mix in thickened berries and juices, then pour the
berry mixture into pie crust. Crumble topping over filling.
8. Bake at 375º for 15 minutes. Decrease temperature to 350º and bake another 45 minutes till
filling is bubbling. Cover with foil if topping starts to get too dark.
9. Let cool an hour or more before serving.
Notes:
Allow additional time for thawing berries. If your berries aren't very juicy, you may want to decrease
your cornstarch to 3 tablespoons.
5|P age
Apple Pie (Gluten Free) by Kelly Nortrom C ‘98
Crust:
• Dough:
• 2 c Bob’s Red Mill 1-to-1 Gluten Free Flour
• 1 c shortening
• 1 Tbsp honey
• 1 tsp salt
Dough slurry:
• 1/3 c Bob’s Red Mill 1-to-1 Gluten Free Flour
• 1/2 c water
Directions:
Blend 1 cup shortening into 2 cups flour using a food processor. Keep blending until the mixture starts
coming together; add salt and honey to the mixture and mix until completely mixed in. (If you are
substituting cold butter for the shortening, stop blending when the mixture is pea-sized to keep the
butter cold). In a small bowl, make the slurry by combining 1/2 cup water and 1/3 cup flour mixture.
Whisk until smooth and no lumps remain. Pour the slurry over the dough and toss with a large fork until
mixed together; dough will be wet. Dust countertop with gluten free flour; turn dough out onto the
counter. Sprinkle dusting of flour over the top of the dough and shape the dough into a ball or disc with
your hands. Divide the dough in half; flatten each half into a small disc and wrap in plastic wrap.
Refrigerate 20-30 minutes, or until mostly chilled but still pliable. Roll out the dough between 2 sheets
of parchment paper by laying one piece of parchment paper on the countertop, and the second place
onto of one of the unwrapped dough balls. Starting at the center of the dough and moving outward in
all directions, use a rolling pin to roll out the dough to a 9 ½ - 10” circle. Remove the top piece of
6|P age
parchment and lay the open side down into your pie plate. Slowly and gently peel back the second piece
of parchment. If there are any cracks in the crust, use your fingers to press and seal the seams. Fill with
pie filling. Do the same thing for the second crust as was done for the first. Clean up the edges by
trimming off extra dough/folding over and pinching/crimping the edges. Optional: brush the top with an
egg white wash and sprinkle with raw sugar. Fun décor ideas: use fondant tools and small star fondant
cutter to make a US flag design; divide egg wash into 3 parts and use food coloring to dye one part red
and another part blue – brush on the top of the pie to complete the design.
Apple Pie filling:
• 2/3 c sugar
• 1/4 c gluten free flour
• 1/2 tsp ground nutmeg
• 1/2 ground cinnamon
• Dash of salt
• 8 c thinly sliced, peeled Granny Smith apples (about 6 apples)
• 2 Tbsp butter
Heat oven to 425 degrees. Mix sugar, gf flour, nutmeg, cinnamon, and salt in a large bowl. Peel, core,
and thinly slice apples; cut those pieces into quarters. Stir apples into the mixture. Pour apple filling into
the pie plate, dot with butter. Cover with the top crust. Cut slits in the top crust; seal and flute the crust.
Cover edge with 3-inch strip of aluminum foil; remove the foil during the last 15 minutes of baking. Bake
40-50 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
7|P age
Apple Pie by Ashley Wray US ’13, CO’17 from Whispering Canyon Cafe at Disney's Wilderness Lodge
Makes one 9-inch pie
Pie Crust:
• 4 tablespoons butter, cut into small pieces
• 1/4 cup shortening
• 1 3/4 cup all-purpose flour
• 4 teaspoons sugar
• 1/8 teaspoon coarse salt
• 1/3 cup 2% milk
Apples:
• 1 cup water
• 6 Granny Smith Apples, peeled and sliced
• 2 teaspoons apple pie spice
8|P age
Apple Pie Batter:
• 1/2 cup butter, softened
• 2/3 cup sugar
• 2 eggs
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/4 cup heavy cream
Pie Crust Directions:
1. Combine butter, shortening, flour, sugar, and salt in bowl of electric mixer fitted with a paddle
attachment. Mix at medium speed until crumbly.
2. Add milk and mix until incorporated
3. Wrap dough in plastic wrap and rest in refrigerator for 30 minutes
4. Roll to 1/4 inch thickness and place in 9-inch pie plate
5. Set aside
Apple Directions:
1. Bring water to simmer in large pot
2. Place apples in a steamer basket and add to pot. Steam for 10 minutes. Remove from water.
3. Cool to room temperature and toss with apple pie spice.
Apple Pie Batter Directions:
1. Cream butter and sugar in bowl of stand mixer fitted with a paddle attachment until fluffy. Add
eggs and mix until just incorporated.
2. Mix flour, baking powder, and salt in small bowl. Slowly add to mixer and beat on medium speed
until combined.
3. Add cream and mix until smooth
4. Set aside until ready to bake
For Apple Pie:
1. Preheat oven to 350 F. Place 1/2 cup apple pie batter on top of pie crust, spread until smooth.
Top with apples and remaining apple pie batter.
2. Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 20 minutes, or
until golden brown.
3. Cool to room temperature before serving. If desired, top pie with whipped cream or
confectioners' sugar once cooled.
Homemade Vanilla Whipped Cream:
• 1 1/2 cups heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla bean paste or vanilla extract
Directions:
Put cream in the bowl of a stand mixer fitted with a whisk attachment. Whip until foamy and then add
the sugar and vanilla bean paste or extract. Beat until soft peaks form. Be careful not to overbeat or the
cream will become grainy.
9|P ageBanana Cream Pie by Evelyn Redington from BrownEyedBaker.com
Earned Type of Pie Award - Sweet
Ingredients:
For the cookie crust:
• 24 Nutter Butters (Can substitute Golden Oreos or Butter Cream Cookies)
• 4 Tablespoons butter or margarine
Directions:
1. Place the cookies in a food processor. Pulse a few seconds until cookies are broken up into
smaller pieces.
2. Add butter and pulse until crumbs are even consistency.
3. Press into 8-9” pie pan.
4. Bake at 350 for 9 minutes. Let cool completely before filling.
For the filling:
• 5 ripe bananas
• 4 tablespoons unsalted butter(divided)
• 2½ cups half-and-half
• ½ cup+ 2 tablespoons granulated sugar
• 6 egg yolks
• ¼ teaspoon salt
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 2 tablespoons orange juice
10 | P a g eFor the whipped cream:
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
Make the Filling:
Peel and slice 2 bananas ½-inch thick. Melt 1 tablespoon of the butter in a medium saucepan over
medium-high heat. Add the sliced bananas and cook until they begin to soften, about 2 minutes. Add
the half-and-half, bring to a boil, and cook for 30 seconds. Remove from heat, cover, and let sit for 40
minutes.
In a large bowl, whisk together the sugar, egg yolks and salt, then whisk in the cornstarch. Strain the
cooled half-and-half mixture through a fine-mesh strainer into the sugar mixture (do not press on the
bananas); whisk until incorporated. (You can discard the bananas.)
Transfer the mixture to a clean medium saucepan and cook over medium heat, whisking constantly,
until the mixture is thickened to the consistency of warm pudding and registers 180 degrees F on an
instant-read thermometer, 4 to 6 minutes. Remove from the heat and whisk in the vanilla extract and
remaining 3 tablespoons butter. Transfer the pastry cream to a clean bowl, press plastic wrap against
the surface, and let cool for 1 hour.
Peel and slice the remaining 3 bananas ¼-inch thick and toss in a small bowl with the orange juice. Whisk
the pastry cream briefly, then spread half of it over the bottom of the crust. Arrange the sliced bananas
on the pastry cream, then top with the remaining pastry cream.
Make the Whipped Cream:
Using an electric mixer fitted with a whisk, whip the cream, powdered sugar and vanilla extract on
medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and whip until soft
peaks form, 1 to 3 minutes. Spread the whipped cream evenly over the pie. Refrigerate until set, at least
5 hours or up to 24 hours.
11 | P a g eBerry Almond Tart by Hilary Barner US’65, CO’69
Makes: 10 servings
• 1 1/3 cup all-purpose flour
• 6 Tbsp. sugar
• ½ cup plus 1 Tbsp. butter
• 1 large egg, separated
• ½ cup packed almond paste broken into chunks
• 3 to 3 1/2 cups fruit (I like to use a row of strawberries sliced thin around the outside, then a
ring of raspberries and pile blueberries in the middle. But you can also use slices peaches, sliced
¼ inch thick, around the outside then combination of other berries inside.)
• 1/3 cup strawberry jam (if I only have apricot, I have used that too)
Directions:
1. In food processor or bowl combine flour, ¼ cup sugar. Add ½ cup butter cut into chunks. Whirl,
cut or rub in with your fingers until fine crumbs form. Add egg yolk, whirl, or mix with a fork
until dough holds together. Firmly pat into a ball.
2. Press dough evenly over bottom and up sides of a 10 to 11-inch tart pan with removable rim.
3. Bake in 300-degree oven until golden, 25 t0 30 minutes.
4. Meanwhile, in food processor or bowl with a mixer on medium speed, whirl or beat remaining 2
Tbsp. sugar, 1 Tbsp. butter, egg white and almond paste until smooth. Gently spread over
bottom of tart crust.
5. Return to oven and bake until crust is deep golden brown and almond paste mixture feels dry to
the touch. About 15 minutes. Let cool on a rack.
6. Arrange fruit on almond paste filling in concentric circles to make a pretty pattern.
7. Heat jam in a microwave safe bowl in microwave on full power until melted, about 1 minute,
stirring after 30 seconds. Brush evenly over fruit.
8. Chill until jam is set, about 1 hour. Or chill airtight up to 6 hours. Remove tart rim and cut into
wedges. YUM!
12 | P a g eBlackberry Pie by Ginger Roth
Earned Best Deocoration Award and one of Fan Favorites
Yield 2 9 in. pie crusts/1 pie
Crust:
• 2 cups (260 g) all-purpose flour
• 2 tablespoons of sugar (for sweet recipes, otherwise skip)
• 2 sticks Aldi Irish Butter (1 package or two sticks, 1 cup, 8 ounces, 225 g butter) cubed (if using
unsalted butter add a teaspoon of salt)
• 1/2 cup (115 ml) sour cream (full fat, NOT light sour cream)
Filling:
• 6 cups or 30 ounces fresh or frozen blackberries
• ½ cup granulated sugar
• 3 tablespoons cornstarch or ¼ cup if using frozen blackberries
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 egg
• 1 tablespoon water
• 1 tablespoon demerara sugar (Raw sugar)
Directions:
Put the butter out on the counter and let it sit for about 20 minutes to soften. Put the flour, sugar, salt
(if using) and butter into a food processor and give it a whiz until the butter is incorporated. Add sour
cream and pulse until all ingredients come together to make a ball. The minute it does, stop, pull the
crust out, coat with a light dusting of flour and wrap in plastic wrap. Refrigerate for 2 hours or
overnight.
13 | P a g eWhen ready to make your pie, preheat your oven to 425, and let your crust sit out on the counter for 10
minutes or so to take the chill off. Dust your work surface and rolling pin with flour, get a 9-inch pie pan
ready. Unwrap your pie crust and cut it in half, wrap the second half back up and place in the
refrigerator. Roll out your crust to a 12-inch circumference. If the crust starts to stick to anything, add
more flour to your crust, rolling pin or work surface. After rolling out, lay the crust in your pie pan,
pressing it down so it makes contact with the surface of the pan. Trim the edges to allow for an 1 inch
overhang over the pan edge, and if there are any cracks in the crust, use the extra crust to patch them
up. Place the crust in the refrigerator and make your filling. Take out the wrapped top crust.
Toss the blackberries, sugar, cornstarch, lemon zest, juice, and vanilla together in a bowl. Separate the
egg, reserving the white for another purpose. Mix the yolk and water together to create an egg wash.
Roll out your top crust. Into the prepared bottom crust, pour in the filling. Even the filling out so it's
flat, and then lay the top crust over your filling. Trim the top crust edges so you have an extra inch over
the sides of the pie tin. Crimp the edges of the top and bottom crust together and fold them over so
they fit inside the pie pan. Use your extra crust bits to make decorations, and make sure to cut some
holes in the top crust to allow for steam to escape. With a pastry brush or a paper towel, brush the top
crust with egg wash and sprinkle with demerara sugar.
Refrigerate your pie for another 20 minutes (to lock in the shape before you bake) and then put the pie
tin on a baking sheet and put it in the oven. Bake at 425 for 20 minutes, then turn the oven down to 375
and bake for 30 minutes. When you turn the oven temp down, check to see if any of the top crust looks
too dark and cover that part with foil.
The trick to gorgeous pie is to let cool for several hours or refrigerate it (that's what I do) so the filling is
no longer runny, then let it come to room temp before you serve. You will be so pleased with your
perfect filling and delicious crust when you cut into it.
Enjoy!
14 | P a g eCheesecake Pie with George Peaches and Berries by Betsy Hamlin US ’73, C’77
From the Principia Cookbook
Crust:
• 16 single graham crackers, crushed
• 5 Tablespoons butter
• ¼ cup walnuts
Filling:
• 1 8 oz. package and 1 3 oz package cream cheese
(use real cream cheese; the lite or fat-free options don’t get smooth.
• 2 large eggs
• ½ cup sugar
• 1 ¼ teaspoon vanilla
Topping:
• 1 cup sour cream
• 5 teaspoons sugar
• ½ teaspoon vanilla
For Crust:
Mix crumbs, butter, and nuts in bowl. Pat into bottom of ungreased 9-inch pie pan. Bake at 375 for 5
minutes. Beat eggs until thickened with beater. Then in another bowl, beat cream cheese, sugar, and
vanilla with same beater. Then add beaten eggs and beat until blended. When smooth, pour into
molded pie crust. Bake at 300 for 20 minutes. Cool 10 minutes. Spoon Topping over cheesecake and
15 | P a g ebake 5 minutes longer. Cool. Refrigerate at least 5 hours before serving. Fruit can be added on top if you
wish.
Note: It’s the creamiest cheesecake you’ll ever taste! Not heavy. Follow the directions even though they
seem unnecessary. The cheesecake will be lumpy if you mix everything together.
16 | P a g eCherry Pie by Gracie Paul US ’19 from makeyourmeal.com
Ingredients:
• 4 cups fresh sweet cherries pitted and halved (1 ½ pounds of cherries yields approximately 4 cups. We
prefer to use a combination of rainier and black sweet cherries. If you use a tart cherry variety, increase sugar to 1
cup.)
• 2/3 cup granulated sugar
• 4 tablespoons cornstarch
• 1 1/2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 1/8 tablespoon almond extract
• 2 9-inch pie crusts
• 1 1/2 tablespoons butter
• 1 tablespoon granulated sugar
Instructions:
1. In a large bowl combine the cherries, sugar, cornstarch, lemon juice, vanilla extract and almond
extract and stir well. Place the filling in the refrigerator for at least 30 minutes.
2. Preheat the oven to 375° F.
3. Follow the directions of the package of store-bought pie crust for a 2-pie crust pie. Or make your
own pie crust and put the bottom layer in a 9-inch pie pan.
4. Pour the cooled cherry mixture into the crust.
5. Cut the butter into small sections and dot the top of the cherry filling with butter.
6. Moisten edge of bottom crust with water. Place top crust on and crimp and/or flute the edges of
the crust together.
7. Make a several slits in the middle of the crust for steam to escape. Sprinkle the top crust with
sugar.
17 | P a g e8. Bake for about 50 minutes until the filling is hot and bubbling and the pie crust is brown. *Cover
edges of the crust about half way through the cooking time if becoming too brown.
9. Remove from the oven and place on a rack to cool. Once completely cool, store in the
refrigerator until ready to serve.
18 | P a g eChocolate Cream Pie by Laura Tosto C’82 from the July 3, 2020 issue of the Washington Post
Earned Mouth Watering Award and one of Fan Favorites
Make Ahead: The pie crust can be made and kept at room temperature up to 1 day in advance. The
pudding can be made ahead and refrigerated up to 4 days. If making the pudding in advance, place a
piece of plastic wrap on top of the pudding to prevent skin from forming.
Storage Notes: Leftover pie may be covered and refrigerated for up to 3 days. The crust may get soggy
after 1 day.
Ingredients:
For the pie:
• 2 large egg yolks
• 3/4 cup (150 grams) granulated sugar, divided
• 4 cups (946 milliliters) half-and-half
• 1/2 cup (65 grams) cornstarch
• 1/4 cup (25 grams) Dutch process unsifted cocoa powder
• 10 ounces (285 grams) chopped chocolate, preferably semisweet
• 2 tablespoons (30 grams) unsalted butter
• 1 1/4 teaspoons kosher salt
• 1 teaspoon vanilla extract
• 1 blind-baked pie crust, store-bought or homemade (see related recipe), cooled (see NOTE and
headnote)
19 | P a g eFor the whipped cream:
• 2 cups (480 milliliters) heavy cream
• 1/2 cup (65 grams) unsifted confectioners' sugar
• 4 ounces (115 grams) mascarpone
• 2 teaspoons vanilla extract
• 1 good-quality chocolate bar, for shaving
Directions:
Make the pie: In a small bowl, whisk together the egg yolks and 1/4 cup (50 grams) sugar until
combined (the mixture should be thick and pale in color as you whisk the ingredients together). Set
aside.
In a medium heavy-bottomed saucepan over high heat, whisk together the half-and-half, the
remaining 1/2 cup (100 grams) sugar, cornstarch and cocoa powder and cook, whisking constantly
until the mixture begins to steam, about 5 minutes. Add the chopped chocolate and continue to
whisk until the pudding comes to a boil. The mixture will start to thicken fairly fast.
Reduce the heat to medium and continue to cook, whisking constantly, for 1 minute, then remove
from the heat; the mixture should be thick, like pudding. Add the egg yolk mixture and butter and
whisk vigorously to combine, for 1 minute. Whisk in the salt and vanilla until combined.
Pour the pudding into the blind-baked pie shell (you do not have to wait for it to cool if you're
pressed for time), cover with a piece of plastic wrap and gently press it to the surface of the
pudding. Refrigerate the pie for about 4 hours, until fully set.
Make the whipped cream: At least 15 minutes before you’re ready to serve the pie, in the bowl of a
stand mixer fitted with the whisk attachment (or using a handheld mixer and a free-standing large
bowl), combine the heavy cream, confectioners’ sugar, mascarpone and vanilla. Beat the ingredients
on medium-low until fully mixed, then increase the speed to high and whip the mixture until stiff
peaks form, about 2 minutes. Pile the whipped cream on top of the pie, then use a vegetable peeler
to shower it with chocolate shavings. Refrigerate until set, about 10 minutes.
Serve cold.
Note: To blind bake a pie crust, position a baking rack in the middle of the oven and preheat to 425
degrees. Gently line your deep-dish pie crust (already fitted into the pie plate, crimped as per your
preference, and chilled in the freezer for at least 30 minutes) with foil and weigh it down with pie
weights, beans, rice or pennies. Place the pie dish on top of a large, rimmed baking sheet and
transfer to the oven. Bake for 15 minutes, then remove the foil with the weights and continue to
bake for 5 to 7 minutes, until the pie crust is light golden brown. Transfer to a wire rack and let cool
before filling.
20 | P a g eDerby Pie by Robin Sellers C’86
Ingredients:
• 2 eggs
• ½ cup flour
• ½ cup sugar
• ½ cup brown sugar (firmly packed)
• ¾ cup butter, softened
• 6 oz. semi-sweet chocolate chips
• 1 cup walnuts
• 9” unbaked pie shell
Directions:
Preheat oven to 325 degrees. In large bowl, beat eggs at high speed until foamy,
about 3 minutes. Beat in flour, sugar, brown sugar until well blended. Beat in butter.
Stir in walnuts and chocolate chips. Pour into pie shell. Bake 55-60 minutes.
Serve warmed with vanilla ice cream.
21 | P a g e4th of July Ice Cream Pie by Susie Williams, US’66, C’70
Earned Mouth Watering Award
Ingredients for 10-inch pie:
• 2 cups crushed Oreo cookies (approx. ½ package)
• 1/3 cup butter, melted
• 1 gal. Cookie Dough ice cream (or any good quality ice cream flavor of your choice)
• 1 jar Hot Fudge topping (I use Smuckers)
Whipped Cream Frosting:
• ¾ cup heavy whipping cream
• 2 T. confectioners sugar
• 1 tsp. vanilla
Topping: Blueberries and raspberries (or strawberries), washed and dried
Directions: (hint – it is best to freeze the pie between each step)
Crust:
1. Preheat oven to 350 degrees
2. Crush 2 cups Oreo cookies until fine
3. Melt 1/3 cup butter in saucepan or microwave
4. Thoroughly mix cookie crumbs and butter.
5. Press mixture on bottom and sides of pie pan.
6. Bake at 350 for 10 minutes.
7. Remove from oven and set aside to cool thoroughly.
22 | P a g eFilling:
Let ice cream soften slightly (about 5 min.) and scoop into cooled crust. Spread until even. Cover with
plastic wrap and place in freezer until frozen.
Fudge topping: Spread fudge topping over frozen ice cream (don’t worry if it doesn’t look perfect) Cover
pie with plastic wrap and place in freezer.
Whipped cream topping:
In cold bowl add ¾ cup whipping cream and 2 T. confectioners (powdered) sugar
Whip for about 2 min, then add 1 teaspoon vanilla. Continue whipping until stiff peaks form. Spread
evenly over pie, cover with plastic wrap and place in freezer.
Mentally divide pie into fourths – in upper left fourth place blueberries in rows to approximate stars;
Use raspberries or strawberries to create horizontal red stripes on remaining pie, leaving white area in
between each red row so it approximates the red and white stripes of the U.S. flag. Place in freezer and
keep frozen until served.
(You can vary this recipe for different seasons. At Christmas, I use peppermint ice cream with crushed
candy canes or red and green sprinkles on top)
23 | P a g eFrench Silk Pie by Kayleigh Wood US ’13 from the Gourmet Foods 1 class at Principia Upper School
Graham Cracker Crust:
• 1 Cup graham cracker crumbs
• ½ Cup butter, melted
• ½ Cup chopped nuts
• ¼ Cup sugar
Filling:
• ½ Cup butter, softened
• ¾ Cup sugar
• 4 Tbs. cocoa
• 3 extra large eggs
• Pinch of salt
Garnish:
• Whipped cream
• Chopped nuts
• Chocolate curls
24 | P a g eDirections:
Prepare graham cracker crust by mixing all ingredients. Pat into an 8- or 9-inch pie pan and bake at 375
degrees for 10 minutes. Remove from oven and cool.
To prepare filling:
1. Cream butter. Add sugar and cocoa and salt, then cream for 5 minutes. Scrape bowl often.
2. Add each egg separately and beat for 5 minutes after the addition of each egg. Scrape bowl
often.
3. Pour into cool pie and refrigerate or freeze.
4. Pipe whipped cream around edge and sprinkle with chopped nuts or curls. May serve
refrigerated or frozen.
*Note: Eggs must be at room temperature before using.
25 | P a g eFresh Fruit Tart by Susie Ledbetter CO’70
Dough:
• 1 stick of butter
• 1 egg
• 3 Tablespoons of powdered sugar
• ! and a half cups of Swan’s Down flour
• 1/8 tea baking powder
Directions:
1. Cream butter and sugar and add the egg.
2. Then add cup and a half of flour and baking powder. Take extra flour to work dough and then
pat into a pie or tart pan.
3. Bake dough for ten minutes and remove before it puffs up.
4. Slice fresh peaches and/or plums; wash and dry blueberries. Arrange fruit.
5. Sprinkle a little brown sugar over the blueberries and white sugar over the peaches/plums.
6. Squeeze juice of a fresh lemon and dot with butter. Bake at 350 for 45-50 minutes.
26 | P a g eFruit Pie from the Rocky Mountains by Laura Lochen CO ‘04
Ingredients:
• 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
• 1 package (8 oz) cream cheese, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 2 kiwi fruit, peeled, halved lengthwise and sliced
• 1 cup halved or quartered fresh strawberries
• 1 cup fresh or frozen blueberries
Directions:
1. Cook one big cookie according to package directions, let cool.
2. Put the cream cheese/sugar/vanilla mixture on top.
3. Decorate with fruit as desired.
27 | P a g eHamburger Pie by Lisa McCord CO ‘99
Ingredients:
• Mashed Potatoes (I use two packets of 4 cheese instant mashed potatoes)
• 1 and half pound of lean ground beef or turkey
• Chopped onion (or you could use minced onions)
• I can of green beans
• 1 can of tomato soup
• Shredded cheese
• Paprika (optional)
Directions:
1. Preheat oven 350 degrees.
2. Prepare mashed potatoes.
3. Sauté onions, cook meat, drain off fat, salt & pepper.
4. In a casserole dish, add meat & onions, then mix in green beans and soup.
5. Add mashed potatoes and cheese on top. I like to add paprika.
6. Bake at 350 degrees for 25-30 minutes.
28 | P a g eLemon {or Lime} Chiffon Pie by Anne Hughes C’62 from the Joy of Cooking
You will need: A baked Pie Shell
Soak:
1 tablespoon gelatin in 1/4 cup water
Combine, stir, and cook in a double boiler until the consistency of custard:
• 1/2 cup sugar
• 1/2 cup lemon or lime juice
• 1/2 teaspoon salt
• 4 beaten egg yolks
Directions:
Stir in the dissolved gelatin and:
1 teaspoon grated lemon or lime rind
Chill these ingredients. Whip until stiff:
4 egg whites
Beat in very slowly:
½ cup sugar
In a separate bowl beat until stiff:
1 cup heavy cream.
When the custard begins to thicken, beat it with a wire whisk until it is fluffy. Fold in the egg whites. Fold
in the cream. Fill the pie shell. Chill the pie thoroughly before serving it.
The cream may be reserved for the top.
In that case add to it: 1 teaspoon vanilla and 3 tablespoons confectioners’ sugar
29 | P a g eOreo Mud Pie by Sally Walters US ’86, CO ’90 from lifemadesimplebakes.com
Refrigerated:
• 4 Egg yolks
Baking & Spices:
• 6 oz Chocolate, semisweet
• 1/4 cup Cornstarch
• 1/2 cup Granulated sugar
• 3 tbsp Powdered sugar
• 1/2 tsp Sea salt, coarse
• 2 1/4 tsp Vanilla
Snacks:
• 1 (14 oz) pkg Oreo cookies
Drinks:
• 1/4 tsp Espresso
Dairy:
• 7 tbsp Butter, unsalted
• 3 1/2 cup Heavy cream
• 1 cup Whole
30 | P a g ePina Colada Pie by Hannah Geis US’19 Current college student from momontimeout.com
Earned Creativity Award
INGREDIENTS
• Graham Cracker Crust
• 1 1/3 cup graham cracker crumbs
• 1/4 cups granulated sugar
• 8 tbsp butter melted
Filling
• 1 cup heavy whipping cream
• 8 oz cream cheese softened
• 1/4 cup granulated sugar
• 1 tsp rum extract
• 1/2 tsp clear vanilla extract
• 20 oz can crushed pineapple very well drained
• 1 cup sweetened shredded coconut
31 | P a g eDIRECTIONS:
1. Combine the ingredients for the crust in a small bowl. Use a fork to combine.
2. Press onto the bottom and up the sides of a greased 8 to 9.5 inch pie pan.
3. Place in refrigerator while preparing the filling.
4. Whisk heavy whipping cream in a mixer until stiff peaks form. Remove from bowl and chill.
5. Beat cream cheese until smooth and fluffy. Beat in sugar and extracts until combined.
6. Fold in whipped cream, pineapple, and coconut.
7. Spoon into prepared crust and smooth top with an offset spatula.
8. Cover and refrigerate for at least 4 hours.
9. Top with Reddi-wip and toasted coconut if desired. (Directions for toasting coconut here.)
32 | P a g ePure Michigan Rhubarb Pie by Blair Anderson US ’87 and Paul Dixon US ’83 from
weekendatthecottage.com
Earned Best Team Pie and one of Fan Favorites
Crust:
Ingredients & Amounts:
• 1 egg
• 1 tablespoon of white vinegar
• ½ cup of cold water
• 2½ cups of unbleached all-purpose flour
• ½ teaspoon of kosher salt
• 2 sticks (16 tablespoons) of butter, cold
Instructions:
1. Place egg, vinegar and water into a small bowl and whisk lightly with a fork. Add 2 or 3 ice cubes
if making dough on a hot day. Set aside.
2. Stir flour and salt together in a medium-sized bowl. Add butter, cut into pieces and toss in the
flour mixture. Rub the flour and butter together between the tips of your fingers to create small,
pea-sized balls.
3. Sprinkle 4 tablespoons of the egg mixture over the butter mixture and stir together. Add 3
additional tablespoons and stir. Bring the dough together by hand. If the dough is too dry, add
more egg mixture, 1 tablespoon at a time.
33 | P a g e4. Divide dough into two equal portions, form into discs and cover each separately in plastic wrap.
Refrigerate for at least 2 hours before use.
For the Pie:
Ingredients & Amounts:
• 2 discs of pie dough
• 6½ cups of fresh rhubarb, chopped into ¼-inch pieces
• 1½ cups of granulated sugar
• 3 tablespoons of cornstarch
• ½ teaspoon of kosher salt
• 1 teaspoon of pure vanilla extract
• 2 tablespoons of butter
For service: vanilla ice cream
Instructions:
1. Prepare pie dough recipe and refrigerate two discs for at least one hour before use.
2. Place chopped rhubarb into a medium-sized bowl. Place sugar, cornstarch and salt into a small bowl
and stir. Sprinkle sugar mixture over rhubarb, add vanilla and stir together.
3. Preheat oven to 425°F. On a lightly floured surface, roll out one disc of pie dough to a 14-inch
diameter. Transfer to a 9-inch round pie plate and trim excess dough away from rim. Spoon in
rhubarb mixture. Cut butter into small pieces and nestle them in the rhubarb.
4. Roll out second disc of pie dough to 14 inches round and lay on top of the rhubarb-filled dish. Trim
off excess dough and crimp the edge. Cut slits in the top to allow steam to escape.
5. Transfer pie to oven and bake for 25 minutes. Reduce oven temperature to 350°F and continue
baking for an additional 40 minutes or until crust is golden and the filling is bubbling.
6. Cool pie to room temperature before serving with vanilla ice cream.
34 | P a g eRed, White and Blueberry Cream Pie by Mark Geiss, adapted from houseofnasheats.com
Earned Best Photo Presentation
Prep Time: 10 minutes Cook Time: 15 minutes Servings: Yield: 8 people
Ingredients:
Biscoff Cookie Crust:
• 25 biscoff cookies (about 1 1/2 cups of crumbs)
• 1/3 cup granulated sugar
• 6 tablespoons butter, melted
Filling:
• 4 ounces white chocolate, chopped
1/2 cup sugar
• 1/4 cup cornstarch
• Pinch of salt
• 2 1/2 cups whole milk
• 4 egg yolks, beaten
• 2 tablespoons salted butter
• 1 teaspoon vanilla extract
Topping:
• 2 tablespoons white chocolate, chopped
• 3/4 cup sliced strawberries
• 1 cup heavy cream
• 3 tablespoons powdered sugar
35 | P a g e• 1/2 teaspoon vanilla extract
Handful each of blueberries, raspberries, blackberries, and halved or quartered strawberries
Directions:
Crust:
1. Finely crush biscoff cookies in a food processor or by placing them in a Ziploc bag and rolling
with a rolling pin.
2. In a large bowl, combine biscoff crumbs and sugar, then drizzle with melted butter and stir with
a fork until crumbs are evenly moistened.
3. Press into a 9-inch pie dish using the bottom of a measuring cup or glass, then bake at 350
degrees F for 10 minutes or until the crust is lightly browned just around the edges. Cool
completely before filling.
4. In a heavy saucepan, combine sugar, cornstarch, and salt. Whisk in the milk, then bring to a low
boil over medium heat, stirring constantly. Continue to cook and stir for 2 minutes, until
thickened.
5. In a separate bowl, whisk the egg yolks, then add about 1 cup of the hot milk mixture to the egg
yolks and whisk well. Add the tempered egg yolk mixture back to the pan and continue to cook
and stir for 2 minutes more.
6. Remove the pudding from the heat. Stir in 4 ounces of chopped white chocolate and butter until
both have melted. Add the vanilla and stir.
Assembly:
1. Melt the remaining 2 ounces of white chocolate in short 20 second bursts in the microwave,
then drizzle and spread over the bottom of the prepared biscoff crust.
2. Arrange 3/4 cup sliced strawberries on the white chocolate, then pour the warm pudding
mixture over the strawberries. Cover with a piece of plastic wrap to prevent a skin from forming
and refrigerate for 3-4 hours until well-chilled.
3. Beat heavy cream using an electric mixer until it begins to thicken. Add powdered sugar and
vanilla and beat until soft, being careful not to overbeat and turn the cream into butter.
4. Remove plastic wrap from the pie and top with the whipped cream, then pile as many berries on
top as desired. I prefer a mix of blueberries, raspberries, blackberries, and halved strawberries,
but you could go with just one blue and one red option if you like.
36 | P a g eNotes:
Adapted from Taste of Home. The original recipe called for 1 (8-ounce) package cream cheese and 3/4
cup of sugar to be blended together, then mixed with 3/4 cup of low fat milk and 1 (3.3-ounce) package
instant white chocolate pudding mix for the filling.
For a no-bake biscoff cookie crust, just chill the crust for 1-2 hours before filling rather than baking it.
37 | P a g eSalted Key Lime Pie by Mary Schaefer CO ’84 from What’sGabyCooking.com
Earned First Place Award Fan Favorite
Ingredients:
For the Crust:
• 3/4 crushed pretzels, and more for garnish (about 6 ounces)
• 1/2 cup graham cracker crumbs
• 3 tablespoons brown sugar
• 5 tablespoons unsalted butter, melted
For the Filling:
• 4 egg yolks
• 4 teaspoons fresh lime zest
• 1/2 cup fresh key lime juice
• 14 ounce can sweetened condensed milk
• 1 teaspoon vanilla extract
Salted Whipped Cream
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• pinch of sea salt
38 | P a g e• crush pretzels and lime twists for garnish
Instructions:
1. Preheat oven to 325 F.
2. Use a food processor to pulse the pretzels into a mostly fine crumb (sand like texture), you’ll
need 3/4 for the crust and 2-3 tablespoons for garnish.
3. Add in graham cracker crumbs, brown sugar and melted butter and pulse until combined then
dump into a 9 inch pie dish. Use the bottom of a drinking glass or measuring cup to press the
crumb mixture evenly over the bottom and up the sides, keeping it as uniform as possible
4. Bake the pie crust for 15-20 mins until lightly browned. Remove to a wire rack to cool for about
30 min while you make the filling.
5. Use a stand mixer with the whisk attachment to combine the yolks and the zest, beat for 2-3
min on medium low, until light in color. Mix in condensed milk followed by lime juice and
vanilla, set aside until crust is cooled
6. Pour the filling into the cooled crust and pop into the oven for 17-20 mins, the filling will puff
slightly and might get a very pale golden color, you want the filling to still have a little wiggle.
Remove from oven, let cool for an hour. Then refrigerate about 4 hours.
7. Shortly before serving make the whipped cream. Combine the cold heavy cream, pinch of salt
and vanilla in the bowl of a stand mixer with the whisk attachment, starting on low speed
slowly add in the powdered sugar and then crank the speed to medium high and continue to
beat until soft peaks form.
8. When ready to serve, dollop salted whipped cream around the edges of the pie and top with
pretzel crumbs and a sprinkle of flaked salt!
39 | P a g eSkillet Deep Dish BBQ Chicken Pizza by Jim Redington CO ‘76
Earned Type of Pie Award-Savory
Ingredients:
• 1 cup chicken breast (cooked – can be Costco roasted cooked chicken)
• 3/4 cup barbecue sauce (DIVIDED – I use Sweet Baby Rays)
• 16 oz Trader Joe's pre-made pizza dough (great for any pizza – in refrigerated section)
• 1 Tablespoon of unsalted butter (softened)
• 1 cups mozzarella cheese (shredded)
• 6 slices of mozzarella cheese (yes... a second form of mozzarella cheese)
• 1/3 cup red onion (thinly sliced)
• 1/3 cup cilantro (chopped)
Instructions:
Ready a 12” cast iron skillet by coating with 1 tbl spoon of softened butter.
• Trader Joe's Pizza Dough is a great find! Sold in plastic bags in refrigerated section. Press it out on
counter with wax paper. It will be gummy so spread a little flower to make handling easier.
40 | P a g e• Transfer the dough to skillet and press out toward the edges of the pan and up the sides about an
inch and a half. Don't worry about getting it perfect at this stage.
• Preheat oven to 400F.
• Layer the six slices of mozzarella cheese as your first layer on the dough in pan.
• Place the chicken in a bowl. Pour in 1/4 cup of the barbecue sauce and stir to coat. Spread the
coated chicken on top of the mozzarella cheese slices as the second layer.
• Sprinkle pizza with red onion slices.
• Pour the remaining 1/2 cup barbecue sauce evenly onto the pizza.
• Sprinkle with 1 cup of the shredded cheese.
• Bake for 30/35 minutes, until golden brown.
• Carefully transfer the pizza to a cutting board and allow it to rest for 5 minutes followed by topping
with chopped cilantro.
41 | P a g eSTELLAR BLUEBERRY PIE Hilary Barner US’65, CO’69
Earned one of Fan Favorites
Crust:
• 2 ½ cups of all-purpose flour
• ½ tsp salt
• 1 ¼ cups unsalted butter, cold and cut into small cubes
• 8-10 Tbsp ice water
• 1 egg beaten with 1 Tbsp water (optional)
Filling:
• 8 cups of blueberries picked over, washed and drained
• ½ to ¾ cups sugar (this will depend on how sweet your berries are)
• 3 Tbsp lemon juice
• 2-3 Tbsp arrowroot flour or cornstarch
• ¼ tsp salt
• ½ tsp cinnamon
• ½ tsp cloves
Directions:
1. To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter
and either use a pie crust mixer to break the butter into the flour, or your fingers to rub the fat
into the flour until the mixture resembles coarse cornmeal or pulse the processor a few times to
achieve the same results. Gradually and lightly mix in the ice water a few tablespoons at a time
42 | P a g ejust until the dough comes together.
2. Turn the dough out onto a lightly floured surface and gather into a ball. Divide the ball into two
portions and flatten each into a disc with the heel of your hand. Wrap each tightly in plastic
wrap and refrigerate for at least 1 hour or up to 2 days.
3. To prebake the pie shell, roll out one of the discs of dough on a lightly floured surface and fit
into a 9 inch pie plate. Trim the dough so that there is a slight overhang at the top rim. Fold over
the overhang and form into a nice edge by crimping or using your fingers to shape (whether you
shape this now or later depends on the kind of top crust you use. Shape now if using stars).
Place shell in freezer for 20 minutes to chill. A few minutes before the 20 minutes are up, heat
the oven to 375. Remove pie crust from freezer, plate a piece of parchment paper inside and
add either pie weights or some dried beans (I keep a bag of red beans for this purpose and just
reuse). Place the shell into the oven and bake until the bottom has just started to brown,
approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and
pie weights or beans and allow to cool.
4. While the pie is baking, make the filling: Take one cup of the blueberries and combine in a food
processor or blender with ½ to ¾ths cup of sugar, lemon juice, salt, spices and 2 Tbsp of
arrowroot flour or cornstarch (arrowroot flour or powder happens to work well with the
chemistry of blueberries to make the perfect consistency to thicken and hold the fruit together
but cornstarch works too). Pulse to puree.
5. Put the blueberry mixture in a small pot over medium high heat and cook, whisking constantly,
until the liquid has just thickened – it only takes a minute or two. Pour the thickened blueberry
mixture over the rest of the fresh blueberries in a bowl and stir to combine.
6. To bake the pie: when the bottom crust has cooled, mound the blueberry mixture in the pie
shell. If making a regular top crust, leave mounded. If making stars for the top or lattice, spread
it out a bit to flatten the top so you can place the stars on it.
7. To make top crust, star decoration or lattice: Roll out the second disc of dough on a floured
surface. Then either 1) make a regular round disc 9 ½ to 10 inches across and place on top of
the pie, brush the edges of the bottom crust with a beaten egg mixed with 1 Tbsp of water and
then crimp the edges together and cut vents in the top, or 2) roll out the dough and cut strips to
weave crosswise on top of the crust to make a lattice (google for instructions if you haven’t
done this) attaching the ends to the edge of the bottom shell and then crimping the edge to look
nice, or 3) roll out the dough (not too thin) on a floured surface and cut out star shapes with a
43 | P a g ecookie cutter. Place on a floured surface to they are easy to pick up with a spatula and don’t
stick to the surface. Once all are cut, place on top of the blueberries. Optional: Sprinkle the stars
with sugar or a little cinnamon/sugar mixture.
Place pie in the freezer for 20 minutes. Heat oven to 400. Place pie on a baking sheet and set in the oven
to bake approximately 30 minutes. Then turn the pie around and reduce the heat to 350 and bake until
the pie is golden, and the filling has begun to bubble up through vents or between stars or lattice. It
might take another 25 to 45 minutes. (I have found that I need to cover the pie with a piece of foil
before turning down the oven and continuing baking, so the edge does not get too dark. But it does
need to bake about 30 minutes more after the first 30 minutes to get the blueberries to really bubble
creating the juices.) Allow to cool to room temperature before you cut it so the pieces will hold
together. Great with vanilla ice cream!
NOTE: This pie is intensely blueberry flavored but not especially sweet so is great with ice cream. If you
like a sweeter pie or if your berries are not so sweet, then go with the greater amount of sugar noted
above.
44 | P a g eStrawberry Topped Vanilla Crème Pie by Jane Seigling
This one has become kind of kitchen-sink and I make it from memory now. It is as easy as:
1. Make a 9-10” pie crust, prick the bottom and sides with a fork (or use weights to keep it from
bubbling) and bake at 350 for about 30 minutes and let it cool completely. Then add a layer of
slivered almonds to it. (They act as a barrier between the pudding and the crust to keep it from
getting soggy and add a little crunch.)
2. Make a thick vanilla pudding for the pie filling. This can be homemade, or one can do it the easy
way and use instant pudding for the pie filling – for a large pie like this one, you’ll use two 3 oz
boxes with three cups of milk. (Then, the little touches of additional flavor are kitchen-sink
additions.)
a. Or for an even better filling – mix up one 8 oz pkg of cream cheese, two 3 oz. boxes of
instant vanilla pudding, and 2-2/3 cups of milk for the filling.
3. Put the pie in the fridge while you take fresh strawberries, clean and slice them, then layer them
on top of the set pudding, saving one big one for the center.
4. The glaze is basically a jelly and there are a couple of ways to make it.
a. You can cut up and cook some of the strawberries in a saucepan with 1 cup water and 1-
1/2 cups sugar, boiling until they’re soft and a little gray, mushing them a little, then
strain the syrup. Put the syrup back in the pan, bring to a boil, and add a mixture of 2
tablespoons of cornstarch & a little water gradually, stirring until thick.
(It will become clear in a few minutes, when done.) Remove from heat and add one pkg
of Knox gelatin; stir until dissolved. Then refrigerate to cool about 15-20 minutes and
spoon it over the top of the strawberries. Refrigerate until set and ready to serve.
b. Here is another option – in a saucepan, combine ¾ cup of sugar, 2 tablespoons of
cornstarch, 1 cup of water until smooth. Bring it to a boil; cook and stir until
thickened. Remove it from the heat and stir in one 3 oz. package of strawberry gelatin
until dissolved.
45 | P a g eRefrigerate it until slightly cooled, about 15-20 minutes and then pour it over the
berries. Refrigerate until set.
5. If you make the cooked strawberry version, save the mushed strawberries, and add any
remaining glaze to them for a little homemade jam on your toast.
46 | P a g eYou can also read
