This is another of the pies I made for Pie Night and it was quite the hit. This one had no alcohol in the pie itself, and just a couple tablespoons in the sauce for it. The recipe was adapted from a recipe I found at the Driscoll’s berries web page.
6 ounces worth of gluten free shortbread cookies
4 ounces worth of gluten free graham crackers
2 tablespoons crystallized ginger
3 tablespoons butter
1 package (¼ ounce packet) unflavored gelatin
1 cup canned unsweetened cream of coconut (not coconut milk)
1/3 cup plain yogurt
4 or 5 limes
4 six ounce packages raspberries
1 cup heavy cream
2/3 cup confectioners’ sugar
2 tablespoons honey
2 tablespoons tequila
The gluten-free shortbread cookies had a lot of moisture in them, and didn’t work out quite like the original recipe called for. My first attempt at the crust from this turned into a cake. In my second attempt, I substituted gluten free graham crackers for some of the shortbread cookies, and that worked out much better.
The original recipe also called for sweetened cream of coconut. I was unable to find this product. Instead, I used unsweetened cream of coconut. Then I looked up online how much sugar was in the sweetened version of the product, subtracted how much was in the unsweetened version, and added the difference. However, I didn’t write down the amount. I think it was 3 tablespoons but I could be way off.
Preheat oven to 350°
Chop the ginger
Process shortbread cookies, graham crackers and ginger in a food processor
Melt the butter
Add butter to the cookie mixture
Process until thoroughly mixed
Press into a pie plate
Bake for 10 minutes
Allow to cool
Mix gelatin and ¼ cup water in a glass mixing bowl
Simmer a pot of water on the stove
Once gelatin has bloomed, place the mixing bowl over the pot of water until the gelatin has dissolved
grate about 1 teaspoon worth of lime zest
squeeze enough limes to get ¼ cup of lime juice
Combine cream of coconut, sugar, yogurt, lime zest and lime juice in a large bowl
Stir until smooth
Mix dissolved gelatin thoroughly in
Mix in one package of raspberries
Pour into the pie crust
Refrigerate 4 hours or until set
Sauce and whipped cream
Process remaining raspberries in food processor until they are so much pulp
Strain raspberry pulp into a bowl (i.e., remove all the seeds)
Combine heavy cream and confectioners’ sugar in a mixing bowl
Whip the cream until stiff peaks form
Mix half the raspberry puree into the whipped cream
Spread whipped cream over top of the pie
Combine remaining raspberry stuff with honey and tequila
This pie turned out quite well. Everyone at Pie Night loved it. The caramel was a bit boozier than I thought it would be, but I coulda been doing it wrong. Recipe comes from Dennis Wilkinson. As is normal, I’ve modified it slightly.
1 cup all-purpose flour
1 stick cold butter
1 tablespoon sugar
1½ ounces cold water
1½ ounces vodka
Pretty standard crust, except there’s a bit more liquid than I normally would use for one crust.
Mix the flour, sugar, and salt in a food processor
Cut the butter into 1 tablespoon pieces
Add the butter to the flour mixture
Pulse the food processor until all the chunks of butter are less than pea size
Transfer the flour mixture to a bowl
Combine the water and vodka into a cup
Add the liquid to the flour, alternately adding some and mixing it with a pastry cutter or fork
Work the dough until the liquid is pretty thoroughly combined and the flour forms a ball
Mush the dough into a disc
Wrap it in sandwich paper
Chill for a half hour to an hour in the fridge
Roll into a crust
Place the crust in a 9 inch pie plate (deep dish works better, but I didn’t do that)
Crimp the edges
Weight with foil and pie weights
Bake at 400° for 20 minutes, then remove the weights and bake for 10 more
Remove from oven and allow to cool
1 cup sugar
⅓ cup water
1 tablespoon corn syrup
1 cup heavy cream
2 ounces Grand Marnier (original recipe calls for 1 ounce, but I don’t have a 1 ounce measure)
Grate all the zest from the orange
Combine sugar, corn syrup and water in a saucepan
Cover and bring to a boil
Remove the cover and continue boiling until sugar starts turning brown
Swirls the pan on the burner periodically until the sugar is reddish brown (it really does turn a reddish brown)
Add the cream and Grand Marnier
Stir until dissolved
Continue boiling until it’s pretty thick (original recipe says thread stage which I have no clue how to judge)
Add the orange zest
Pour it into the pie shell
The caramel was boozier than I expected. Perhaps sticking to the original amount mighta made it more acceptable to me, as I don’t drink or eat anything with more than a trace of alcohol left in it. I kinda expected it to have cooked off considering how long it was boiling.
4½ semisweet bakers chocolate
2 tablespoons cocoa powder
2 tablespoons corn starch
⅔ cup sugar
1 cup heavy cream
1 can (14½ ounces) Guinness stout
¼ cup water
1 packet gelatin
1 tablespoon unsalted butter
Combine the water and gelatin in a small saucepan
Separate the egg yolks and discard the egg white
Melt the chocolate in the microwave
In a medium saucepan, combine the cocoa powder, corn starch, sugar, and salt
Whisk in the cream
Whisk in the egg yolks
Whisk in the Guinness
Whisk in the chocolate
Cook and stir the mixture over medium-high heat until thick enough to coat a spoon
Heat the gelatin until it dissolves
Whisk in the gelatin
Remove from heat and strain the chocolate through a strainer into a bowl
Whisk in the butter
Pour into the pie shell (the one with the caramel, not a new one)
Cool to room temperature, then chill in the refrigerator until set
At this point, I had some leftover chocolate, though not a lot. I really should have used a deep dish pie plate. C’est la vie.
Serve with whipped cream.
Click through to the original recipe to see a lovely photo. I didn’t get a good photo of my edition of the pie.
This is the recipe I used for the Mushroom Pie at Pie Night yesterday. I’ve made it once before, in about 2006 or 2007. In the original mushroom pie recipe on AllRecipes.com, the mushroom mixture is the stuffing for a puff pastry. The exact same stuff made great filling for a traditional pie.
1 tablespoon olive oil
10 ounces sliced crimini mushrooms (I bought pre-sliced)
1 large onion
6 slices fakin’ bacon (or 4 of real bacon if not being fed to vegetarians)
¾ cup heavy cream
about 4 ounces Swiss cheese
about 1 teaspoon fresh dill
2 crusts for double-crust pie
Preheat the oven to 350°
Shred the cheese
Peel and chop the onion
Chop the fakin’ bacon into about half inch pieces
In a large skillet heat the olive oil over medium high heat
Add the mushrooms, onion, and bacon
Cook and stir for about 5 minutes until vegetables are tender
Reduce heat to medium
Add the cream and dill
Cook and stir for about 10 minutes
Remove from heat
Stir in the cheese
Pour mushroom mixture into a pie crust
Cover with top pie crust and flute the edge to seal
Here’s the recipe for the Shrimp Pie I made for Pie Night last night. It comes from Cooking Light Annual Recipes 2006
. They took a reader submitted recipe and lightened it up. I kinda added some of the fat back. (As always, the recipe below is how I made it, not how it appears in the cookbook.)
1¼ cups all-purpose flou
¼ cup semolina flour
2 teaspoons sugar
¼ teaspoon salt
2 tablespoons butter
1 tablespoon vegetable shortening
¼ cup ice water
½ teaspoon cider vinegar
Preheat oven to 375°
Chill butter, then cut into small pieces
Combine all-purpose flour, semolina flour, sugar, and salt in food processor
Add butter and vegetable shortening
Process until the mixture is a course meal
Combine ice water and vinegar
Add vinegar-water mixture to flour
Mix with a fork until well combined
Coat a deep dish pie plate with cooking spray
Press mixture into pie plate and up the sides
Bake for about 5 minutes
Cool on a wire rack
Filling and Pie
1 tablespoon olive oil
12 ounces uncooked, deveined shrimp
¼ cup cream cheese
½ cup egg substitute
2 teaspoons all purpose flour
1 cup evaporated milk
2 ounces Havarti cheese
1/8 teaspoon salt
Chop shrimp into bite sized pieces
Heat olive oil in a large skillet on medium-high heat
Add shrimp and cook until you’re sure it’s cooked
Combine cream cheese and ¼ cup of egg substitute in a mixing bowl
Beat with a mixer at medium speed until well blended
Add flour and beat one minute minute
Add remaining egg substitute and milk and beat until mixed
Yes, it’s time for Pie Night again. Come to Voxx Coffee on Eastlake Ave on May 7th at 7:30 p.m. for a pie extravaganza!
The concept for Pie Night is simple. I make lots of pie (10 pies for the last pie night, plus another dozen brought by others) and people eat pie. There is no charge for Pie Night.
Pie Night starts at 7:30 p.m. sharp and ends at 10:00 p.m. Please arrive promptly. I will not save pie for you. As noted, Pie Night itself is free. Beverages, including beer and wine, are available from Voxx Coffee for reasonable prices. Pie Night welcomes your pies if you have made them yourself; no store-purchased pies please. Pie accessories such as whipped or iced cream are welcome. Children are welcome so long as you don’t mind them listening to adult conversations.
For those who have dietary restrictions, let me know when you R.S.V.P. so that I may accommodate you. I’m quite happy to make dairy-free and gluten-free pies and can likely deal with other issues as well.
Please invite your friends or forward this invite. I started Pie Night to meet people!
In lieu of regular content on this blog (for the moment), I give you a Pie Night announcement!
The next Pie Night will be Saturday the 15th of January at 7:30 PM.
What is Pie Night? Pie Night is where I make a lot of pie in a glorious attempt to buy friends. If I can be bribed by pie, I figure a lot of other people can be too. Feel free to bring your own pies (not store bought), though this is by no means required. The only requirement for attendance is that you eat pie!
Please note the start time and the location! There are some changes this time around. Voxx Coffee (Facebook) has graciously agreed to provide the space free of charge. The start time is a little later than previous start times as well. We’ll have 2½ hours to consume pie. Please do not bring beverages. Voxx has beverages (including beer and wine) at reasonable prices.
It’s a bit shorter notice than previous incarnations, but here’s the official announcement/invite to the next Pie Night! It will be Friday, June 18th, running officially from 3 p.m. until whenever. Show up any time before the pie is consumed. Location will be my place; the pool if it’s sunny, inside if not. Take off from work early and enjoy a bit of sun and tasty pastries. Please state if you are planning to come and if you are bringing a pie in comments.
What is Pie Night? Do you need to ask? It’s all about pie! I make pie. Other people make pie. People eat pie. You do not have to bring pie. You have to eat pie if you come.
Really, that’s all there is to it.
My address: 2301 Fairview Ave E, Seattle.
Oh, and to answer the inevitable question: no I do not know what pies I will make. I never decide until a day or two before.
With all the hullaballoo in my family, I haven’t gotten around to posting this to the blog yet. Most everyone will have seen it on Facebook, though. Next Pie Night will be Sunday, January 17th, nominally from 4 pm until 11 pm.
Do you like pie? Then come to pie night! Friends and enemies alike are welcome!
You can bring a pie, but you don’t have to. If you do bring a pie, please make/assemble it yourself; purchasing a pie at Whole Foods is verboten. Feel free to bring beverages, whipped cream, ice cream, or other pie accoutrements.
Where? 2301 Fairview Ave E in Seattle. Ring WEISS on the call board.
Please note in the comments here or add yourself to the Easy as Pie Night Facebook event if you plan to come, and if you plan to bring pie. I need to know approximately how many pies to make.
Any last minute questions or need of directions? Call 206-607-9177.