S’mores Pie

This is my first ever collaborative post! Paul helped me with this pie. He cooks dessert every once in a while, and one of his dessert specialties is pudding. I was just hanging around the house on the weekend, and then it hit me: S’mores Pie.

I don’t know where it came from, but I decided that I needed to make S’mores Pie, so this is a collaborative Sugar and Spice original recipe! Also, this is a no-bake recipe, so no turning on the oven, only the stovetop.

Paul and I came up with the recipe ourselves, and it is written below. I just whipped up the crust in about five minutes, and Paul did me a huge favour and made the chocolate pudding filling, then I made the same marshmallow fluff that I used for his birthday cake.

One piece of advice Paul made sure to tell me to write down is that you can’t stop stirring the pudding, or you will not get the silky consistency that you need in a good pudding.

I will say that the whole, uncut pie was so easy to photograph, but it was nigh impossible to get a clean slice, because of that gooey, delicious marshmallow. If I get a good (or at least acceptable) picture of the inside of the pie, I’ll update this post. Still, the pie was totally worth it.

Ingredients

Yield: 1 9-inch pie

For the crust:

2 c. graham cracker crumbs
½ c. butter, melted
½ c. sugar

For the filling:

½ c. sugar
1/3 c. cocoa
2¼ tsp. cornstarch
Pinch salt
1 egg, beaten
2½ c. milk
1/3 tsp. vanilla
2 tbsp. butter

For the topping:

1/3 c. water
¾ c. sugar
¾ c. light corn syrup
3 large egg whites, at room temperature
½ tsp. cream of tartar
1 tsp. vanilla

To make the crust, combine the graham cracker crumbs, butter, and sugar in a bowl. Press into a pie plate into an even layer across the bottom and up the sides. Refrigerate until needed.

To make the chocolate pudding filling, whisk together the sugar, cocoa, cornstarch, and salt thoroughly in a medium saucepan.

On medium heat, slowly whisk in the beaten egg and milk. Whisk constantly (and I mean constantly!), until boiling. Keep whisking approximately 5 minutes until the pudding is thick enough to fully coat the spoon back.

Remove from heat, and whisk in the butter and vanilla. Pour into the prepared pie plate and chill completely.

To make the marshmallow fluff, combine the water, sugar, and corn syrup in a saucepan with a candy thermometer attached. Whisk to combine, and heat over medium-high heat. Do not stir the mixture any more.

In a completely grease-free mixer bowl with the whisk attachment, place the egg whites and cream of tartar. When the sugar syrup reaches 225° F, start whipping the egg whites to soft peaks.

When the sugar syrup reaches 240° F, take it off the heat and slowly start adding it to the egg whites in a thin, steady stream. Once all of the syrup is added to the egg whites, turn the mixer to medium-high and continue whipping.

Continue to whip for 7-8 minutes, or until the mixture looks stiff and glossy. Add the vanilla and whip until the fluff has cooled.

Top the chocolate pudding filling with the marshmallow topping, and toast with a kitchen torch. Chill pie completely, then slice and serve.

Cinnamon Pie


Happy belated Pi(e) Day!!

I know, I know, I’m a few days late, but this pie was worth the wait. It is definitely reminiscent of Christmas time and the holidays, but cinnamon is such a wonderful flavour. I found this recipe, and couldn’t resist. The pictures on the original recipe made this pie look so fluffy that I had to make it.

Honestly, it was so simple to make as well! It does need cream cheese and heavy cream (which I don’t personally keep on hand at all times, but some people do!), but other than that, it took about 10 minutes to whip up the filling. Please, please make your own pie crust, because homemade pie crust is about a thousand times better than the stuff you can buy from the store.

Take the time to celebrate Pi Day in your own way. This pie is a good start!

Ingredients

Yield: 1 9-inch pie

1 8-oz. pkg. cream cheese, softened
1 c. packed brown sugar
2 eggs plus 1 egg yolk
1¼ c. heavy cream
¼ c. flour
3½ tbsp. cinnamon
2 tsp. vanilla
1 tsp. salt
½ tsp. nutmeg
1 recipe pie crust

Preheat oven to 350°F. Roll out pie crust and line pie plate. Trim crust and crimp edges. Refrigerate until needed.

In the bowl of a mixer, combine the cream cheese and brown sugar until combined and fluffy. Add in the eggs and beat well.

Scrape down the sides of the bowl, and add the cream, flour, cinnamon, vanilla, salt and nutmeg. Whisk until combined and smooth.

Pour the filling into the pie crust, and bake in the preheated oven for 35 minutes, or until the center of the pie seems set when jiggled, but not completely firm. Bake for another 5 minutes or so if needed.

Cool completely, and chill. Dust with powdered sugar before serving, and serve with whipped cream if desired.

Caramel Pear Pie


This is a combination that I didn’t know whether or not it would work out. I mean, I knew it should taste pretty good, but I was still a bit unsure of how the final result would be.

Oh. My. God.

This pie blew me away! So good!

Paul absolutely loved it. As in, he didn’t say a word until his first piece was done, then proceeded to tell me “That’s one of the best pies I’ve had in a long time”, followed by “That needs to go on your blog.” So sweet.

But yes, this was a really good pie. Make it. Sooooo fantastic. I really can’t say more. It’s a great pie all around. 🙂 I found the original recipe here, and the only thing I left out was the Chai. I left it out, because I incorporated the Chai spice in the Pear Cake with Chai Caramel Frosting that will be coming out on the blog as well. (Spoiler alert – I went on a pear and caramel kick, and it was awesome!)

Ingredients

Yield: 1 9 inch pie

1 recipe Flaky Butter Pie Crust
1 c. caramel sauce, homemade or store bought
6-7 medium or large pears
2 tsp. lemon juice
1/3 c. plus 2 tbsp. sugar
2 tbsp. flour
1 egg
1 tbsp. water

Peel, core and slice pears thinly. Toss pears in lemon juice and 2 tbsp. of sugar. Set aside for 20-30 minutes.

Preheat oven to 400°F.

Roll out pie crust and trim edges. Drain the extra juice from the pears, then add the rest of the sugar and flour and toss. Press the pears tightly into the pie crust, mounding slightly in the middle. Cover with either a lattice-top crust or a single layer crust. If topping with a single layer crust, be sure to cut slits in the crust for ventilation.

Beat the egg and water together, and brush over the top of the pie.

Place in the preheated oven, and bake for 20 minutes. Lower the temperature to 350°F and continue baking for 30-35 minutes, until the crust is golden and the filling is bubbling.

Remove from oven and allow to cool completely before slicing and serving.

Gingerbread Cream Pie with Cinnamon Meringue


I told you this was coming! I’m a crazy woman. I came up with the idea of a gingerbread cream pie a few weeks back. I searched high and low on Pinterest, to no avail. See, I’m picky when it comes to recipes. There were recipes for Gingerbread Cream Pie, but they all started with pre-made pie crusts and whipped topping. (I’m weird, but I can taste the fake of pre-made oil based whipped topping. Phhhhfffffflllllcckkk. It’s gross.)

Also, these pictures are terrible. I apologize, but there was no way to get a clean slice. I did the best I could. As is life. Oh well.

Anyways, because I didn’t love the recipes I found, I decided to make one myself!! How exciting. Paul was over the moon when I told him what I was going to make. Excited might be an understatement.

I didn’t want to start from scratch, so I actually took some inspiration from this recipe, of Kitchen Magpie fame. I pretty much used her recipe and made my own changes to make it Gingerbread pie.

Cream pies are usually custard based, so flapper pie was the perfect base for this Gingerbread Cream Pie. I just changed a few things. First, I asked Paul’s opinion for a crumb crust or pastry crust. He voted hands down for crumb crust, so I made a decision – gingersnaps, or something else? I ended up going with the something else – speculaas, a Dutch spice cookie. (If you’ve ever had Cookie Butter from anywhere, that’s what speculaas is but in actual cookie form.)

I crushed up the speculaas and mixed it with butter to form a crumb crust. I baked the crust, then added my Gingerbread inspiration to the rest of the pie, and BAM. Gingerbread Cream Pie with Cinnamon Meringue. You. Are. Welcome. 🙂 (But seriously, go try this pie!)

Ingredients:

Yield: 1 9-inch pie

For the crust:

1¼ c. speculaas cookies, crushed (you can use gingersnaps)
¼ c. butter, melted

For the filling:

2½ c. milk
½ c. sugar
¼ c. cornstarch
3 egg yolks
1 tsp. vanilla
pinch of salt
3 tbsp. Fancy molasses
½ tsp. ginger
½ tsp. cloves
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. cardamom

For the meringue:

3 egg whites
¼ c. sugar
¼ tsp. cream of tartar
1/8 tsp. cinnamon

Preheat oven to 350°F.

In a small mixing bowl, combine the melted butter and crushed cookies. Press into the bottom and up the sides of a pie plate. Bake for 10-15 minutes. Set aside to cool.

In a medium saucepan, combine all of the filling ingredients. Whisk together until cohesive. Cook over medium heat until mixture boils and thickens, stirring constantly. Mixture should become thick enough to coat the back of a spoon, and when a finger is run down the spoon, the mixture does not fill in the gap.

Set aside to cool while making the meringue. In the bowl of a mixer fitted with the whisk attachment, add egg whites, sugar, and cream of tartar. Beat until stiff peaks form. Add in the cinnamon, and beat again to evenly distribute the cinnamon.

Pour the filling into the pre-baked pie crust. Top with dollops of meringue, using a knife to gently push the meringue in an even layer across the pie. Swipe up through the meringue with small strokes to make small peaks across the top of the pie.

Bake for about 10 minutes, or until meringue peaks are turning golden. Leave to cool on a wire rack until room temperature, then chill in the refrigerator.

Coconut Cream Pie

Okay, I admit it. Up until now, I haven’t been the biggest coconut fan. I’ve always liked it, but I’ve never LOVED coconut. I think the Coconut Cookies I made a few weeks back, along with this pie, is truly opening me up to loving coconut. While I’m still not a fan of Pina Coladas (the pineapple-coconut combination just doesn’t do it for me… sorry team. It’s not BAD, it’s just…. mojitos are better!) I am really starting to appreciate coconut as its own flavour.

Paul has been bugging me, almost relentlessly, for pie lately. His excuse is that it’s Fall now, and Fall means pie. Today, I bit the bullet, and made him pie. I’m happy I did too, because this pie is phenomenal. Like, I can’t even explain how great it is. The coconut filling has just a touch of almond extract, and for me, that made the coconut flavour sing even more!!
I found the original recipe here, and followed it word for word. I haven’t made a ton of cream pies, so I’m still getting used to the custard idea. But, again, I am so, so happy I made this pie. Just trust me, and go make this pie for yourself!

Ingredients

Yield: 1 9 inch pie

|For the crust:

1 recipe Flaky Butter Pie Crust (or half, if you don’t want to freeze the leftovers)

For the custard cream:

3 c. milk
1/3 c. flour
2/3 c. sugar
Pinch of salt
1 c. unsweetened shredded coconut
3 egg yolks, slightly beaten
4 tbsp. (or ¼ c.) butter
2 tsp. vanilla
¼ tsp. almond extract

For the whipped cream:

1 c. heavy cream
1 tsp. vanilla
3 tbsp. icing sugar

Prepare the pie crust according to the recipe. Blind bake at 350°F, with pie weights, for 15-20 minutes until golden. Remove from oven and let cool.

In a large saucepan, whisk together the flour, sugar, salt, and coconut and set aside.

In a small saucepan or microwave-safe liquid measuring cup, heat 1 c. of milk until scalding. (I used the microwave – I could quickly heat 1 cup at a time without burning the milk.)

With the burner on medium low heat, whisk the milk into the coconut mixture in the saucepan. Cook until the mixture thickens slightly. While the mixture is cooking/thickening, heat 1 c. of milk until scalding. Once the mixture has thickened, whisk the second cup of scalded milk into the saucepan and continue cooking.

Heat the last cup of milk until hot and scalded. Once the mixture has thickened again, whisk the 3rd cup of milk into the coconut mixture, and let it cook again, until thickened even more.

Once the mixture has thickened more, temper the egg yolks by spooning about half a cup of the coconut mixture into the eggs and whisking vigorously while doing so. Do not stop whisking until the mixture has come together – you don’t want the eggs to cook. Once the eggs have been incorporated, place the small amount of egg mixture back into the pan with the rest of the custard base, and whisk until cohesive.

Add in the butter, vanilla, and almond extract, and cook until almost boiling, or until a pudding-like consistency is reached.

Immediately take the custard off the heat and let it cool for 20 minutes. Pour the custard into the blind-baked shell, and let cool.

For the whipped cream, whip together the cream, vanilla and sugar until soft peaks form. Top the custard with the whipped cream, garnish with toasted coconut, and chill.

Wait until the pie is completely chilled until slicing and serving.