Sweet Tooth Experiments

Category Archives: Pies

Chocolate Banana Split Sundae Pie

Posted on Posted in Pies .

Chocolate Banana Split Sundae Pie

Chocolate Banana Split Pie recipe

I have always been a fan of chocolate banana split sundae. Vanilla ice-cream, banana, chocolate, cherries, nuts and strawberry, how could this not taste absolutely amazing?

The only thing is that ice-cream is not a great ‘comfort food’ in the colder months, so to mitigate this I decided to turn the banana split sundae into a pie.

I have kept the core flavors and added a few secondary complementing flavors into the mix to make the pies even tastier.

Chocolate Banana Split Pie recipe

Ingredients:

Pastry:

  • 180g plain flour
  • 20g cocoa powder
  • 100g butter
  • 50g sugar
  • 45ml water

Filling:

  • 180g dark chocolate
  • ¾ cup sugar
  • 750ml milk
  • ¼ cup corn flour
  • 5 egg yolks
  • 2 tsn vanilla extract
  • 20g butter

Topping:

  • 150g thickened cream
  • 20g icing sugar

Extra:

  • 2 chopped bananas
  • 200g strawberries chopped
  • 200g chopped pineapple
  • 20g peanuts
  • 4 glace cherries

Chocolate Sauce:

  • 30g cream
  • 50g dark chocolate

 

Method:

  1. Pre-heat the oven to 220c degrees.
  2. Place all the pastry ingredients except the water into a food processor and blitz until the mix resembles fine breadcrumbs.
  3. Add 45g of water and process until the mix resembles dough and comes away at the sides of the bowl.
  4. Knead the dough for a minute then divide into 4 balls of 60g each.
  5. With a rolling pin roll the balls to disks and place into 4 medium sized tart cases, trim edges. Place the remaining pastry aside back in the fridge.
  6. Prick the pastry with a fork a few times in the center and place the tarts in the fridge for 30 minutes.
  7. Meanwhile make the filling by placing the chocolate, sugar, milk and corn flour in a saucepan on a medium heat and whisk with a hand whisk until the mix is thick.
  8. Lightly beat the 5 egg yolks and vanilla in a bowl and add in 1 cup of the chocolate custard mix, beat.
  9. Add the yolk mix into the chocolate custard mix and beat with a hand whisk for 2 minutes while the mix boils.
  10. Take off the heat and beat in the 20g butter.
  11. Place some baking paper on the top of the custard mix to stop a skin from forming and leave for 10 minutes to cool.
  12. Take the tart cases out of the fridge and place on a baking tray covering the tarts with foil, baking for 10 minutes.
  13. Remove the foil and bake for a further 5 minutes.
  14. Once the tart cases have cooled place the chocolate custard mix in each tart base.
  15. Turn the oven down to 160c degrees.
  16. Roll the remaining pastry into 3 equal balls then roll out into a disk shape.
  17. Top the remaining disks on top of the custard and trim excess.
  18. Poke the top a few times with a fork and place in the oven for 25 minutes.
  19. Remove tarts from the oven and leave to completely cool, then place in the fridge for 30 minutes.
  20. Meanwhile, with electric beats whisk the cream and icing sugar until peaks form.
  21. Place the cream into a piping bag with a star nozzle and pipe on top of each chilled pie evenly.
  22. Cut up the strawberries, banana and pineapple and place on top of the cream.
  23. Chop up the peanuts and sprinkle on top.
  24. To make the sauce place the chocolate and cream in the microwave for 1 minute, stirring every 20 seconds until a sauce is formed.
  25. Allow sauce to cool slightly and drizzle on top of the pies.
  26. Place a cherry in the center and into the fridge to fully set for 1 hour.

 

Coconut Cream Pie recipe
Step 2
Coconut Cream Pie recipe
Step 4
Coconut Cream Pie recipe
Step 6
Chocolate Banana Split Pie recipe
Step 11
Chocolate Banana Split Pie recipe
Step 14
Chocolate Banana Split Pie recipe
Step 17
Chocolate Banana Split Pie recipe
Step 18
Chocolate Banana Split Pie recipe
Step 21
Chocolate Banana Split Pie recipe
Step 22

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Anisette Vanilla Marshmallow Pie

Posted on Posted in Pies .

Anisette Pie recipe

So after eating a few ‘black cat’ lollies I decided I MUST make a sweet treat with this flavor. Black cats would have to be one of my most favorite lollies ever!

As to what form of dessert was going to be an interesting one and I didn’t want the anisette flavor to be too savory so I opted to pair the lovely aromatic flavor of vanilla.

A cake, pie, slice and pudding was experimented, where the pie was the winner. Thus my Anisette Vanilla Marshmallow Pie was born. Now I must say the final outcome of this sweet treat is definitely only for anisette / liquorice fans. But if that is you then you will LOVE this treat.

 

Ingredients:

Pastry:

  • 200g cup plain flour
  • 30g icing sugar
  • 150g butter

Filling:

  • 240g white marshmallows
  • 140g milk
  • 15g butter
  • 1 tbsn anisette essence
  • 2 egg whites
  • 10g sugar
  • 110g thickened cream
  • 1 + 1/2 tsn vanilla essence

 

Method

  1. Pre-heat the oven to 180c degrees.
  2. Place the flour, butter, sugar and 2 tbsn water in a food processor and pulse a few times to combine. Now process until the mix combines and balls together.
  3. Roll the dough with a rolling pin on a lightly floured surface and place the dough into a tart tray.
  4. Prick the centres with a fork and place in the fridge for 20 minutes to harden.
  5. Place baking paper on top of the tart with rice and blind bake for 15 minutes.
  6. Remove the paper and rice and bake for a further 15 minutes.
  7. Place the tart shell on a tray to cool.
  8. Combine 240g marshmallows, milk, butter and essence in a saucepan and heat on medium, stirring until melted.
  9. Remove from heat and whisk until smooth and glossy, allow to cool then place in the fridge to thicken stirring occasionally.
  10. Meanwhile, beat the egg whites until soft peaks form, then slowly add the sugar and beat until stiff peaks form and mix is thick and glossy.
  11. Place the cream and vanilla in a bowl, beat until thick peaks form.
  12. Remove marshmallow mixture from the fridge and add in the egg mixture and cream mix.
  13. Using a hand whisk gently whisk until mix is smooth and all ingredients are combine.
  14. Spoon mixture into piecrust and place in the fridge for 2 hours to set.
  15. Decorate as you deem fit.

 

Note: I decorated with some chopped up licorice square lollies. I also opted in the photos for mini tart cases instead on one large tart case.

 

Anisette Pie recipe
Step 2
Anisette Pie recipe
Step 3
Anisette Pie recipe
Step 7

Anisette Pie recipe

Step 9

Anisette Pie recipe

Step 14
Anisette Pie recipe
Step 15

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

 

Email, RSS Follow
Print

Sweet Potato Spiced Pie

Posted on Posted in Pies .

Sweet Potato Spiced Pie

Sweet Potato Spiced Pie recipe

This recipe was created as I wanted to make a pumpkin pie for a Christmas catch-up dinner, however had limited time to make the pie and had no pumpkin on hand, only sweet potato. Thus a sweet potato pie was created.

After the sweet potato in the pie was deemed a dinner success I decided that I would play around with the ingredients to take the pie from great to scrumptious.

After a few alternations and tweaks the below recipe was formed.

Sweet Potato Spiced Pie recipe

 

Sweet Potato Spiced Pie recipe

Ingredients:

Base:

  • 250g butternut biscuits
  • ½ tsn ground cinnamon
  • ¼ tsn ground ginger
  • ¼ tsn all spice
  • 100g butter, melted

Filling:

  • 500g sweet potato
  • 420ml milk
  • 100g sugar
  • 1 + ½ tsn ground cinnamon
  • ½ tsn ground ginger
  • ¼ tsn all spice
  • 2 eggs

Topping:

  • 300ml cream
  • 1 tsn vanilla essence
  • ½ tsn ground cinnamon
  • 20g icing sugar

 

 Method:

  1. Preheat the oven to 160c degrees.
  2. Place all the base ingredients into a food processor and blitz until well combine and sand like in texture.
  3. Pour the mix into a 25cm pie dish and flatten with fingertips on the base and sides of the tin, place in the fridge to set.
  4. To prepare the potato cut into cubes and place into a saucepan filled with water.
  5. On a high heat boil the potato until a skewer inserted into a piece glides in and out easily.
  6. Place the pumpkin with 80ml of milk into the food processor and blitz until pureed, set aside until cooled.
  7. Add the remaining milk, sugar, spices and egg to the potato mix and beat with a hand whisk until well combined.
  8. Pour the potato filling into the prepared base and bake for 70 minutes or until set when touched on top.
  9. Place the pie on a cooling tray to cool.
  10. Meanwhile make the topping by whipping the cream with electric beaters until soft peaks form.
  11. Add the remaining ingredients and beat on low until peaks form.
  12. Once the pie is cold top with the cream and leave in the fridge for 4 hours to fully set before serving.

 

Sweet Potato Spiced Pie recipe

Step 3

Sweet Potato Spiced Pie recipe

Step 4

Sweet Potato Spiced Pie recipe

Step 6

Sweet Potato Spiced Pie recipe

Step 7

Sweet Potato Spiced Pie recipe

Step 8

 

Like this recipe? Subscribe via RSS or email to get my new entries and more

Email, RSS Follow
Print

Lemon Avocado Meringue Pies

Posted on Posted in Pies .

Lemon Avocado Meringue Pies

Lemon Avocado Meringue Pies recipe

You may notice every now and then I dabble with incorporating avocado in my baking. Is it actually a great substitute for quite a few ingredients, in particular the more naughty baking ingredients. An example of past recipes include; Avocado Chocolate and Orange Mousse Tart or my healthily Guilt-free chocolate Icing .

Though this recipe does have condensed milk, (which let’s face it it’s exactly healthy – but better than refined sugar) I have used avocado as the lemon tart filling. So instead of the sugar dense lemon curd and/or mountain of sugar in the traditional filling (along with flour and who knows what in mass produced products) you are eating nutritional vitamin rich healthy fats.

As so much lemon juice is used in this recipe you don’t taste the avocado, it literally taste exactly like a lemon tart.

To complete the treat I have whipped up some meringue and placed on the top with just a dash of sugar to keep with the lowish (lower than usual) sugar trend.

Ingredients:

Pastry:

  • 200 plain flour
  • 100 butter
  • 30g sugar

Filling:

  • 1 large avocado (200g)
  • 320ml sweetened condensed milk
  • 100ml lemon juice

Meringue:

  • 2 eggs
  • 2 tsn sugar

Method:

  1. Pre-heat the oven to 200c degrees.
  2. Place the pastry ingredients into a food processor and blitz until the mix resembles fine breadcrumbs.
  3. Add 40g of water and process until the mix resembles dough and comes away at the sides of the bowl.
  4. Knead the dough for a minute then divide into 6 balls of 60g each.
  5. With a rolling pin roll the balls into disk shapes and place into 6 small (3 tbsn capacity) tart cases.
  6. Prick the pastry with a fork a few times on the base and place the tarts in the fridge for 30 minutes.
  7. After 30 mins place some rice or baking weights onto baking paper and add to the center of each tart case to weight down the rise of the pastry base while cooking.
  8. Place the tart shells in the oven for 10 minutes.
  9. Remove the baking paper and weights and bake in the oven for a further 8 minutes or until the tart shells are slightly golden brown, set aside to cool.
  10. To make the filling place the avocado, condensed milk and lemon juice in a food processor and blitz until silky smooth.
  11. Spoon the mix into the cooled tart cases and place in the fridge for 30 mins to set.
  12. With electric beaters whisk the egg whites on medium until soft peaks form.
  13. Increase speed to high, while beating in the sugar until thick peaks form.
  14. Spoon the meringue on top of the pies and blow torch the meringue until golden brown on top, serve.

Lemon Avocado Meringue Pies recipe.

Step 2

Lemon Avocado Meringue Pies recipe

Step 4

Lemon Avocado Meringue Pies recipe

Step 6

Lemon Avocado Meringue Pies recipe

Step 7

Lemon Avocado Meringue Pies recipe

Step 9

Lemon Avocado Meringue Pies recipe

Step 10

Lemon Avocado Meringue Pies recipe.

Step 11

Lemon Avocado Meringue Pies recipe

Step 13

Lemon Avocado Meringue Pies recipe

Step 14

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print

Marshmallow Pie

Posted on Posted in Pies .

 Marshmallow Pie

Marshmallow Pie recipe

Marshmallows…very interesting little pillows of happiness. Mostly known for being an essential camping item, an ingredient in rocky-road or a special addition to a cup of chocolate/cocoa tends to be otherwise overlooked.

I was sure this little gem had more potential so I started thinking up ways of championing the old Marshmallow in some tasty baking ways.

Incorporating with chocolate was too typical, I wanted to feature the ‘marshmallow’ flavour not cover it up. The outcome – A Marshmallow Pie. Think vanilla slice taste and texture but with the ultimate twist!

Ingredients

Pastry:

  • 1 + 3/4 cup plain flour
  • ¼ cup icing sugar
  • 180g butter
  • 2 tsn vanilla essence

Filling:

  • 300g white marshmallows
  • 140g milk
  • 15g butter
  • 1 tbsn vanilla essence
  • 2 egg whites
  • 3 tbsp sugar
  • 110g thickened cream
  • 1 tbsn icing sugar
  • 1 tsn (extra) vanilla essence

 

Method

  1. Pre-heat the oven to 180c.
  2. Place the flour, butter, sugar, vanilla and 2 tbsn water in a food processor and pulse a few times to combine. Now process until the mix resembles breadcrumbs.
  3. Place the mix into a bowl and kneed until combined.
  4. Roll the dough with a rolling pin on a lightly floured surface and place the dough into a tart tray.
  5. Place in the fridge for 20 minutes.
  6. Place baking paper on top of the tart and blind bake for 15 minutes
  7. Remove the paper and beans/rice and bake for a further 15 minutes.
  8. Place the tart shell on a tray to cool.
  9. Combine 240g marshmallows, milk, butter and vanilla in a saucepan and heat on medium, stirring until melted.
  10. Remove from heat and whisk until smooth and glossy then place in the fridge to thicken stirring occasionally.
  11. While waiting beat the eggwhites until soft peaks form, then slowly add the sugar and beat until stiff peaks form and mix is thick and glossy.
  12. Place the cream, icing sugar and extra vanilla in a bowl, beat until thick and whipped.
  13. Remove marshmallow mixture from the fridge and fold in the egg mixture and cream mix.
  14. Using a whisk gently whisk until mix is smooth.
  15. Spoon mixture into piecrust and place in the fridge for 4 hours to set.
  16. Place 60g left over Marshmallows on the pie for decoration.

Notes:

  • Instead of whipping up the cream, vanilla and sugar you can simply use ½ can cool whip instead.

 

Marshmallow Pie

Ingredients

Marshmallow Pie recipe

Step 3

Marshmallow Pie

Marshmallow Pie

Step 4

Marshmallow Pie

Step 6

Marshmallow Pie

Marshmallow Pie

Step 9

Marshmallow Pie recipe

Marshmallow Pie recipe

Step 13

Marshmallow Pie

Step 15

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

 

 

 

Email, RSS Follow
Print

Greek Custard Pie

Posted on Posted in Greece, Pies, Traditional .

greek2

Greek Custard Pie

So I have touch on America with a traditional Pumpkin Pie and Italy with Cannoli’s now we are going to Greece for a custard pie.

Wait until you try this recipe out and its not even that naughty (ignoring the syrup of course).

 

Ingredients:

  • 4 cups rice milk (or normal is your not a fan)
  • 1 cup fine semolina
  • ½ cup white sugar
  • 4 eggs
  • 1 tbsn finely grated lemon rind
  • 1 tsn vanilla essence
  • 12 filo pastry sheets cut in half
  • 125g butter or oil spray

Syrup

  • 1 cup white sugar
  • 1 cup water
  • A long strip of orange rind
  • A long strip on lemon rind
  • 1 tsn cinnamon
  • 2 tbsn lemon juice

 

Method:

  1. Grease a 20cm x 30cm ovenproof dish and pre-heat the oven to 180c.
  2. Place milk in a saucepan and heat until boiling. Once boiled reduce the heat to low.
  3. Pour in the semolina and whish until smooth.
  4. Whish in another bowl the egg and sugar until smooth.
  5. Whish I cup of the semolina into the egg mix to loosen it up.
  6. Now add the egg mix to the semolina on the stove and cook stirring for 5 mins or until the mix thickens.
  7. Remove from the heat and stir in the rind and vanilla.
  8. Place a filo sheet in the dish and brush with the butter (or spray with oil spray). Repeat with half the butter and filo sheets.
  9. Spoon in the custard.
  10. Now repeat with the remaining filo and butter.
  11. With a knife score the top of the filo to 4cm squares.
  12. Cook for 50 minutes until golden brown on the top.
  13. Combine all the syrup ingredients into a pan on the stove on high until boiling. Now reduce to a simmer for 10 minutes until syrup reduces.
  14. Cut the cooked pie from where you have scored in the dish and pour over the syrup omitting the rind. Allow the syrup to soak into the pie at least 30 minutes prior to serving.

 

Notes:

  • I mention in there about oil spray. This will dramatically reduce the butter amount in the pie, thus reducing the fat content. If you’re not fussed about the extra butter then ignore the spray option.
  • If your not a fan of orange if is fine to omit the rind, many custard pie recipes don’t actually include this (I think it makes the pie better personality).
  • I also recommend using rice milk as it’s much sweeter than cows milk, which is why I only have ½ cup of sugar in the custard.

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

greek custard

Step 11 – Scoring the pastry

Email, RSS Follow
Print

Spiced Pumpkin Pie

Posted on Posted in America, Pies, Traditional .

Pumpkin Pie

Spiced Pumpkin Pie

I have mentioned before that zucchini is one of my favorite veggies, in addition to this though I LOVE pumpkin. This recipe could actually be classified as a traditional cultural recipe as Pumpkin Pie is renown as a sweet treat in America (especially at Halloween).

Similar to zucchini cake there are many many pumpkin pie recipes but this one is my favorite and has great spices incorporated.

Ingredients:

  • 2 cups of pumpkin that has been cooked then pureed in the food processor
  • 3 eggs
  • 1 + ½ thickened cream
  • 200g brown sugar
  • 2 tsn ground cinnamon
  • 1 tsn ground ginger
  • ½ tsn nutmeg
  • ½ tsn ground cloves
  • ½ tsn all spice
  • 1 28cm sweet short crust pastry shell or store brought sweet crust pastry

Method:

  • If using store brought pastry, roll out on a lightly floured surface then transfer pastry onto a lightly greased 25cm loose bottomed tart pan. Refrigerate for 30 minutes. If you are using a bought tart shell omit this step.
  • Preheat the oven to 180c.
  • Line the pan with baking paper and fill with rice (this is called blind baking which stops the center of the pastry in the tart rising).
  •  Bake for 10 minutes.
  • Increase the oven temprature to 220c.
  • Place all ingredients (how simple is this) into a food processor and process until smooth.
  • Pour batter into the tart case and cook for 10 minutes.
  • Now reduce the oven to 150c and bake for a further 30 – 40 minutes
  • Cool, then its ready to serve. I suggest serving with a dollop of cream and a good drizzle of maple syrup.

Notes:

  • This is not the most amazing tart in the world as its not as sweet as a choc pie (clearly) but it is very tasty, different and a must if you love different spices (also if you love pumpkin like me).
  • You can make your own pastry by placing 250g plain flour, 110g icing sugar and 110g chilled & cubed butter in the food processor for a few seconds until it resembles breadcrumbs. Add an egg until the mix comes away from the walls of the processor and place in plastic wrap in the fridge for 30 minutes. Then transfer pastry onto a lightly greased 25cm loose bottomed tart pan

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Email, RSS Follow
Print