This isn't your traditional crust with lard or shortening. It is not quite as flaky, it isn't quite as hard to make and isn't quite as bad for you either. But honestly? I think it's fabulous.
The crust is a variation of the Canola Oil crust, but without sugar. I think crusts should be slightly salty and buttery and the fillings should be sweet. Just me.
I had some really good pictures of the crust in the pan and working the crust around the edges. But I happened to delete them all instead of copy them all. Sorry...
But here's the deal with it. I've known people to freak out about their crusts, but really, it doesn't matter. If it looks crazy in the pan, doesn't matter. The filling goes inside it and you see just the edge. So, go around the pie and pinch off or add to make it mostly even. Then pinch it to a small ridge. Then once that's done and relatively even, you can give it a tiny pinch, like I did, or press it down with a fork, or leave it be! No biggy.
1 cup mashed sweet potatoes (canned)
2 Tablespoons butter
1 cup sugar
1/4 cup evaporated milk (plus 1 Tablespoon)
1 teaspoon vanilla
Blend these ingredients, then add
1 1/2 teaspoon cinnamon
Bake 350 for 50 minutes.
Pour the remainder into a small, greased casserole dish and bake as well. I baked this one for about 20 minutes at the 350 temperature. That way you get to sample some of what you baked right away! I'm really thinking here.
Okay, pie #3 I used the Pioneer Woman's Pie That'll Make You Cry, otherwise known as Pecan Pie. Click on the link for the recipe.
I have never been a pecan pie lover. I actually made this pie for the fireman last year for Christmas.
I didn't know what I was in for.
It is one of the easiest, tastiest pies I've ever had. It's a little different than most pecan pie's. It's butterier, like toffee almost. And not firm and gelatinous, but creamy and ooey gooey.
Oooey gooey are some of my favorite words.
Chop up your cup of pecans. The pecans go right in the crust, the topping pours right over it.
The pecans slowly emerge, after being covered in the sugary substance.
They pop on to the top and while baking become sugared and candy coated with a crunchy sweet topping.
Bake at 350 for 50 minutes. The middle will be slightly jiggly, but not overly so.
Pie #4 is Jessica's Chocolate Chip Cookie Pie from How Sweet It Is.
What can I say about this pie? What can't I say about this pie? I have dreams about this pie.
I made it for fun one night when my parents came for supper. I think I dove head first into the remainder of the pie after they left. I think I woke up the next morning with pie crust on my forehead.
The pie is gooey and rich and creamy. The crust is salty and flaky against it. Holding it, cradling it like a loved one. And by all that's holy, please please warm it slightly and place a small scoop of vanilla bean ice cream on top of it.
You won't be sorry.How Sweet It Is link for the recipe and her pictures. As they are much, much better examples of how wonderful this pie is.
Beat eggs till foamy, mix in white and brown sugars, flour. Blend in a whole stinkin cup of melted and cooled butter, then fold in 1 cup of chocolate chips. Bake at 325 for 60 minutes.
Sigh, I was happy this day.
It's a beautiful thing.
Can you imagine how my kitchen smelled?
P.S. Don't forget to check out my Christmas Baking Giveaway this week. Leave a comment, be entered to win!