Archive for the ‘43140 Tart & Pie’ Category

03/31/2011 1-2-3 Cookie Dough

Thursday, March 31st, 2011

Ingredients: 284 g dough, for 9″ pie plate

  • 47.4 g sugar
  • 94.7 g unsalted butter, softened at room temp.
  • 1.6 cc vanilla extract
  • 23.7 g egg, beaten, room temp.142 g cake flour + dash salte, sifted


  1. Beat sugra and butter with a stand mixer or hand mixer.
  2. Add vanilla and egg gradually and mix further.
  3. Add cake flour at once, stir slowly till incorporated.  Do not overmix.
  4. Place it in a plastic wrap.  Wrap it around.  Refrigerate more than 1 hour.
  5. Roll the dough and line the pie plate.


Reference: 1-2-3 cookie dough, Book 13, Bibliography

Divided the formula by 9.58.

03/31/2011 Lemon fantasy tart

Thursday, March 31st, 2011

Ingredients: 9″ Metal tart plate with removable bottom

  • PAM for baking
  • 284 g  1-2-3 cookie dough
  • 227 g eggs (next time 148 g)
  • 173 g sugar(next time 112 g or less)
  • 132 g heavy cream +18 g sugar, whipped together till stiff (next time 85.8 g cream and 12 g sugar)
  • 3 g lemon zest, grated (next time 2 g)
  • 120 cc lemon juice (next time 78 cc)


  1. Spray tart pan with Pam for baking.
  2. Roll out the dough to 3 mm thick and line the tart pan. Place the parchment paper on the crust, fill with the pie weights.   Bake at 325F(163C) until light golden brown for 25 min.  Cool completely for 30 min at room temp.
  3. Whisk egg and sugar.
  4. Add lemon zest and lemon juice to the egg mixtures.
  5. Fold in the whipped cream.
  6. Pour the filling into the tart shell.
  7. Bake at 350F(177C) until just set, for 45 min.
  8. Cool completely.
  9. Refrigerate for several hours until fully set.


Ref.: Lemon Fantasy Tart, Book 13, Bibliography

Slightly too sweet.

Only 65% of the filling was needed.  Next time reduce the formula for filling.

Crust shrinks while baking: add dough to the top rim of the pie before the final baking.

I covered the tart with aluminum foil to reduce the heat from above.  But the foil stuck to the filling and made a mess.  Next time, place the half sheet pan on the shelf immediately above the shelf that the tart was placed, so that nothing touches the filling.

12/30/2010 Millionaire Pie

Monday, February 14th, 2011

Ingredients: 6″ Pyrex Pie Plate

(Crust: right amount)

  • 4 large slices (64.5 g) Graham Crackers
  • 2 TBSP (26 g) unsalted butter, melted
  • PAM or unsalted butter/shortening to grease the pie plate

(Filling: Next time make 70% of the formula below)

  • 132.7 g Drained Canned Crushed Pineapples  (Weigh after draining juice )
  • 43.1 g chopped pecans, roasted and cooled
  • 77.4 g sweetened condensed milk
  • 77.4 g evaporated milk
  • 1 TBSP + 1/2 tsp  Lemon Juice
  • ——————–
  • 88.5 g Cool Whip (frozen non-dairy whipped topping), thawed
  • (optional) Maraschino Cherries for garnish



  1. Spray Pam or grease pie plate.
  2. FP graham crackers.  Add melted butter, FP again.
  3. Push graham cracker crumbs on the side and bottom of the plate with a fork.
  4. Chill in the freezer.


  1. Roast Pecans: (MW 1 Cup of nuts spread in a large plate, for 3 min, while stirring every 1 min); chop, weigh, and cool.
  2. Mix pineapples, pecans, condensed milk, evaporated milk well.  Add lemon juice and mix well.
  3. Fold Cool Whip with a spatula.
  4. Pour into the graham cracker crust.
  5. Refrigerate for at least 4 hours until set.  (This can be frozen to store.)


Adapted from: Millionaire Pie, Phyllis Cogan, and Cool Whip Pie, Beulah Ralph,  Book 21, Bibliography

Millionaire Pie seems to be originated from Texas.  Variations include replacing pecans with walnuts or other nuts, adding mandarin orange, green grapes, maraschino cherries, coconut flakes, using cream cheese, sugar, and Pineapple Juice from the can to replace condensed milk and lemon, replacing Cool Whip and cream cheese with light versions or non-sugar versions, adding instant pudding mix, using the baked pie shell instead of graham cracker pie shell, etc.

I reduced the lemon juice from the original recipes, replaced half of the sweetened condensed milk with evaporated milk, sized down from 9″ to 6″ plate etc.  The original recipe used the ready-made pie shells, so I made up a Graham Crust recipe.

When one wants to swallow cream, the pecan bits get in the way and force one to chew, which is quite annoying.  So next time, I would either leave them as halves, or cut into quarters, not as small as 5 mm or less as chopped nuts.

The conversion rate from 9″ to 6″ pie plate:  filling 0.39.  For this recipe,  filling ratio should have been 70% of the above ration: 0.27.

12/25/2010 Ms. Blu’s York Peppermint Pie I

Monday, February 14th, 2011

Ingredients: 6″ Pyrex Pie Plate

(Crust: next time slightly increase the amount of cookies)

  • 69   g, (6 pieces)  creme-filled chocolate sandwich cookies (eg. Oreo or generic Oreo)   (Next time, use 7 – 8 pieces)
  • little unsalted butter to grease the plate, or spray with regular Pam
  • 14 g  unsalted butter, melted (Use MW Auto Defrost, about 5 sec)

(Filling: next time use only 90% of the formula)

  • 98.6 g creme cheese, softened
  • 86.3 g Sweetened Condensed Milk
  • 86.3 g Evaporated Milk
  • 20 cc Lemon Juice
  • 1/2 TBSP   clear mint liqueur (peppermint schnapps)
  • 25 cc  creme de cacao  (Next time, you may reduce a little)
  • 49 g  frozen non-dairy whipped topping, thawed (Cool Whip Original)
  • ——————————–
  • some Chocolate Syrups
  • some frozen non-dairy whipped topping (Cool Whip), thawed half-way for tubing (if thawed completely, too soft to tube, if frozen too hard to tube)


(Make Chocolate Cookie Pie Crust)

  1. FP Oreo cookies and butter.
  2. Grease the pie plate with butter. (Or spray with a regular Pam)
  3. Press firmly on bottom and upside to rim of the pie plate with a fork.
  4. Chill in the freezer.

(Make Filling)

  1. Beat creme cheese until fluffy with a hand mixer.
  2. Gradually beat in sweetened condensed milk and evaporated milk until smooth.
  3. Stir in Lemon Juice.
  4. Stir in mint and chocolate liqueur.
  5. Fold in whipped toppings.
  6. Chill 20 min.
  7. Pour into crust.
  8. Chill or freeze for 4 hrs or until set.
  9. Garnish with chocolate syrup and whipped topping.
  10. Refrigerate or freeze leftovers.


Inspired by: Fluffy Grasshopper Pie, Book 16, Bibliography

Inspired by: the memory of Burger King York Peppermint Pie, sold at Burger King in 2007. I don’t have the recipe.  I just ate it in 2007.

Cool Whip was difficult to tube.

The color of evaporated milk is yellow, which discolored the filling slightly.  For the Burger King version, the color of the filling was bright white.  There was no sourness, thus lemon juice should not be included, then the filling would not harden; thus, I must put modified starch next time.   Burger King used ganache instead of chocolate syrup, I think.

The original recipe used the creme de mint instead of mint schnapps.  ( I don’t have creme de mint right now. )  The creme de mint is supposed to be mint liqueur + a lot of sugar.  Thus when using mint schnapps = mint liqueur, one should use a lot less than the amount required for creme de mint.

The conversion ratios used from 9″ pie plate to 6″ pie plate was: 3.4 for crust and 2.3 for filling.  But it was not perfect for this recipe, next time, make the crust 110% of the above formula and the filling 90 % of the above formula.

The taste is great; just not close enough to Burger King’s Pie.

02/08/2011 Cherry Pot Pie

Tuesday, February 8th, 2011


  • Pate Sucree Pastry, rolled out to 3 mm thickness
  • Canned Cherry Pie Filling or homemade filling (fruit + starch+sugar +salt, cooked together)


  1. Pour fillling into a deep baking dish.  (Needs height since it will boil over a little.)
  2. Place pasty sheet over, cut the slits on the pie crust for the vent.
  3. Bake at 350F – 425F until the top crust is done.

02/05/2011 Banana Cream Pie with Graham Cracker Crunch

Saturday, February 5th, 2011

Ingredients: 6 ” Pie Plate


  • Pam for baking
  • ————————–
  • 46.7 g graham cracker (cinnamon flavor) , ground with FP
  • (5.45 g sugar: omit this)
  • 0.25 g ground cinnamon
  • 24.6 g unsalted butter, melted ->( reduced to 20.1 g)
  • 36.8 g miniature semisweet chocolate chips
  • ——————————-


  • 79.2 g milk
  • 21.6 g eggs
  • 3.68 g egg yolk
  • (21.6 g sugar) -> reduce to 10.8 g
  • dash salt
  • 3.38 g all purpose flour
  • 0.9 g vanilla extract
  • —————————-
  • 76.6 g bananas, sliced 1/4 inch thick

(Whipped Cream Topping)

  • 26 g heavy cream
  • (1.73 g powdered sugar)->reduce to 1.5 g 
  • 0.9 g vanilla extract
  • 16.2 g miniature semisweet chocolate chips
  • 16 pieces dark chocolate & mint chips
  • fresh mint


(Crust ) 

  1. Postion the rack in the middle of the oven.  Grease the pie plate.  
  2. Stir graham, sugar, cinnamon with FP.  Add melted butter and FP.
  3. Transfer to a bowl, mix in miniature chocolate chips.
  4. Line the pie plate with the crust by pressing with the back of spoon.
  5. Bake the crust and topping for 6 min at 325F. 
  6. Cool to room temperature, for 45 min.

(Filling: Pastry/Custard Cream)

  1. MW milk until hot (150F or 65.6C).
  2. In a bowl, whisk eggs, egg yolk, salt and sugar until smooth.
  3. Whisk in the flour until smooth.
  4. Slowly pour the hot milk into the egg mixture while whisking.
  5. MW the custard while stopping and whisking frequently. -> Make Pastry Cream. (1.6 kw: total 1 min 30 sec)
  6. If you have time, pour the pastry cream through a fine strainer: I skip this.
  7. Pour it over a shallow metal plate, press plastic wrap against the surface of the cream, place in an ice-water bath, refrigerate for several hours (at least 2 hrs) until firm.
  8. Spread 1/3 of banana slices over the bottom of the crust.
  9. Transfer the Pastry Cream into a bowl, whisk until smooth.  Fold vanilla extract in Pastry Craem, fold the remaining banana in Pastry Cream (Custard Cream), spoon it over the bananas.


  1. Beat the heavy cream and powdered sugar  with medium high speed of hand mixer.  Add vanilla and beat, until firm peaks form.  Fold in miniature chocolate chips.
  2. Use a thin metal spatula to spread the whipped cream over the filling.
  3. Top with dark chocolate and mint chips, garnish with fresh mint.
  4. Refrigerate several hours.


Inspired by: Banana Cream Pie With Graham Cracker Crunch, Elinor Klivans, The Essential Chocolate Chip Cookbook, The Arizona Republic, March 12, 2008 Article.

Convertion from 9″ pie plate ->  Divide by 4.623

Instead of 6″ pie plate, I should have used 5″ pie plate.

There are too much chocolate chips and little filling.  It needs more custard cream.

Total: about 1000 kcal 

The original sugar content was 22.1% which is not acceptable, I reduced the sugar/fat contents.  And it was still too sweet.

The simple traditional recipe is much better than this chocolate chip loaded variation.  I would use chocolate syrup for topping than chocolate chips.  I would not add any chips in the crust.

I would not repeat this recipe again.  The original one used the part of graham/choco crust for aditional topping, loading with extra fat and sugar.  A person who eats like this would die young.

Another Bad American Dessert: the original 9″ pie plate size is 4623 kcal, no wonder America is the most obese country in the world.  The nutritional value is ‘F’ !

01/18/2011 Raspberry Mascarpone Tart

Tuesday, January 18th, 2011

Ingredients: 6.5″ removable bottom metal pie pan

  • some PAM for baking, or butter/shortening
  • 160 g Pate Sucree (without brushing egg wash)
  • ————–
  • 0.88 g gelatin
  • 6 g water
  • 8.6 g light corn syrup
  • 3 g lemon juice
  • 4.3 g Apricot Jam
  • —————–
  • 45.2 g mascarpone cheese
  • 22.8 g honey (increase next time)
  • 2 g vanilla extract
  • 24 g lemon juice (decrease next time)
  • 72 g heavy cream
  • 156 g raspberries


  1. Spray the pan with Pam for baking.  Roll the crust dough into 3mm thick and line the pan.  Polk with a fork.  Bake for 15 min at 350F with weight on, remove the weight and bake for 10 min.  (If the bottom rises, polk with a fork and press down while baking in the oven.)  Turn off the heat, bake at 5 min with residual heat.  Cool at room temperature completely.
  2. Mix gelatin and water in a small bowl.  Rest a while.
  3. MW gelatin/water until gelatin dissolves. (1.6kw: 4 sec)
  4. Combine the corn syrup, lemon juice, apricot jam in 1 C Pyrex MC, MW until it boils. (9 sec)
  5. Add in the melted gelatin.
  6. Cool the glaze to 75F/24C.  (Use Immediately.)
  7. Mix mascarpone, honey, vanilla, and lemon juice in 1 C Pyrex MC with a hand mixer, until well incorporated.
  8. Whip the cream to soft peaks (80%).  Fold the cream into the mascarpone mixture.
  9. Pour it into the cooled tart shell, spread it evenly.
  10. Arrange raspberries on top of the tart.  Brush the berries with the warm glaze. (If the glaze is too firm, MW very short time to melt the glaze, and apply.)
  11. Refrigerate.


Adapted from: Raspberry Mascarpone Tart, Book 13, Bibliography

filling:  mostly, original/2.5

raspberry: original/1.45

crust: original/1.775

Slightly too sour and not sweet enough.

01/17/2011 Judy Brady’s Blueberries and Graham

Monday, January 17th, 2011

Ingredients:  6″ pie plate



  1. Mix water and gelatin in a small Pyrex container, soak for 2 min.
  2. MW (1.6kw) the galatin water until gelatin dissolves for 15 sec. ( 20 sec for 1 kw: Never boil, since it reduces the setting ability of gel.)
  3. MW jam in 1 C Pyrex MC for 10 sec and stir in gelatin solution.
  4. Add salt, blueberries, stir with a spatula.
  5. Pour into the crust.
  6. Refrigerate for at least 1 hr.
  7. Spread with Honey Mascarpone Cream.


Adapted from: Judy Brady’s Blueberries and Bordeaux, Book 28, Bibliography

Original/2.3 for gelatin and water,  Original/5.83 for fruit, salt, and jam.

Judy Brady = Corriher’s friend, cook in Ft. Walton Beach, FL.

I replaced Bordeaux Crust with Graham Crust.

Corriher’s Technique: heating the preserves, adding gelatin and fruit plus optional liqueur.

Corriher’s Reasoning: Sugar in the preserves/jam prevents the pectic substances “glue” between the fruit cells from changing to water-soluble pectins and dissolving.  It helps for the fruit to keep the shape and texture.  You may add 133.3% – 150% more gelatin to harden the pie filling if preferred to be firm. 

Corriher’s variations: Instead of Honey Mascarpone Cream, use 103 cc heavy cream + 10.9 g sugar, whipped.  Or use 209.6 g sour cream sprinkled with 23.5 g brown sugar.

Total: 1136 k cal (crust: 382 kcal, mascarpone cream: 504 kcal, fruit and jam 250 kcal)

Heavy American Recipe!

01/17/2011 Graham Oreo Macademia Crust

Monday, January 17th, 2011

Ingredients: for 6″ pyrex pie plate

  • nonstick cooking spray (PAM for baking)
  • 22.6 g Graham crackers (cinnamon sugar flavor)
  • 31 g Oreo cookies
  • 29 g roasted, salted macademia nuts
  • 12.6 g unsalted butter, melted


  1. Spray a 6″ pie plate with PAM.
  2. Place a shelf in the center of the oven, prehate at 350F (177C).
  3. FP Graham, Oreo, and nuts to fine crumbs.
  4. With the machine pulsing, add melted butter.
  5. Press the crumbs onto the plate with the back of the spoon.
  6. Bake at 350F(177C) for 6 min, turn off the heat, cook 2 more min with residual heat until set.
  7. Cool completely.


Inspired by: Bordeaux Macademia Crust, Shirley O. Corriher, BakeWise, 2008 Simon & Schuster

The original formula called for Pepperidge Farm Bordeaux Cookies, which were replaced with Cinnamon Grahams and Oreo Cookies.

According to Corriher, she used less butter due to richness of nuts.  In case large concentration of sugar causes extreme hardening of the crust, she recommnds adding bread crumbs, zwieback crumbs, or nuts.


total: 382 kcal

01/06/2011 Ms. Blu’s York Peppermint Pie III

Thursday, January 6th, 2011

Ingredients: 6″ Pyrex Pie Plate

  • 90.3 g, 8 creme-filled chocolate sandwich cookies (eg. Oreo)
  • 17.5 g  unsalted butter, melted
  • PAM or unsalted butter to grease the plate
  • ———————————-
  • 10 g  creme cheese, softened
  • 31.2 g Sweetened Condensed Milk
  • 16.8 g Evaporated Milk
  • 1/2 TBSP + 1 tsp   clear mint liqueur (peppermint schnapps)
  • 1 tsp  creme de cacao
  • 1/4 tsp Instant Clear Jell (optional)
  • 58.4 g  frozen non-dairy whipped topping, Cool Whip, thawed
  • ——————————–
  • some Chocolate Syrups
  • some Cool Whip, thawed,  for decoration
  • 1/4 tsp clear mint liqueur (peppermint shnapps)
  • some Gold Dust for cake decorating (optional)


(Make Chocolate Cookie Pie Crust)

  1. FP Oreo cookies, add butter and FP.
  2. Grease the pie plate with PAM/butter.
  3. Press the crumb firmly on bottom and upside to rim of pie plate.
  4. Chill in the freezer.

(Make Filling)

  1. Beat creme cheese until fluffy.
  2. Gradually beat in sweetened condensed milk and evaporated milk until smooth.
  3. Stir in mint and chocolate liqueur.
  4. (optional) In a small container, place Instant Clear Jell, add small amount of the mixture above, vigorously stir until incorporated, repeat adding the small amount of mixture and stirring for 2 more times.  Then transfer it back to the original mixture and stir.  (The clear jell tends to absorb liquid very quickly and cause lumps: you need to add liquid very little at a time, and stir immediately and vigorously.)
  5. Fold in whipped toppings.
  6. Pour it into crust.
  7. Freeze for 4 hrs or until set.
  8. Garnish with chocolate syrups.  Whip whipped cream and mint liqueur together with a handmixer.  Pipe the cream on the pie.  You may sprinkle with gold dust for cake decorating, if you want.
  9. Freeze.


Inspired by: Burger King York Peppermint Pie, sold at Burger King in 2007.

This is very close to the Burger King version, except the chocolate syrup should be replaced with ganache to be perfect.  Since the pie is frozen, one can leave it in the room temperature for certain amount until the filling gets softened a little before serving. 

Using FP for mixing the melted butter to the crumbs is essential, if mixed manually, then the butter would be distributed rather unevenly, more difficult to spread/stick to the side of the plate and the crust gets tougher when chilled, .  The possible reasiong: FP mixing aerates the crumbs.