Lately my pie baking has taken some diverse turns. I’ve created a traditional Key Lime Pie. I’ve turned tradition inside out with an Apple Chile Pie. I’ve created a hybrid Oatmeal Pecan Cookie Pie. Then there is the novelty Drunk Peeps Pie.
Key Lime is a classic pie, and a favorite of many people. Part of the charm of this pie lies in the citrusy flavor, part in the light texture of a slice melting in your mouth. For me, Key Lime Pie is best enjoyed on a cold Milwaukee winter day. It calls forth images of tropical breezes, sandy beaches, and warm salt water, which as I write this on a cold a snowy April day sound pretty good.
My Key Lime Pie starts on a pistachio graham crust. I find the nutty pistachio taste provides a nice comlplement to the citrus and custard. I also use a cream cheese and whipped cream topping, and garnish it with raspberry coulis and fresh whole raspberries. Here is the recipe for Key Lime Pie.
Apple Pie is an American tradition ranking among the most popular in diners across the country. Part of it’s appeal is that there is no single thing called apple pie, and people argue about whose is the best. Debates arise over whether or not to use a top crust, what type of apples are best for a pie, should you serve warmed a la mode or room temperature. On and on we go with variations, all of which have their staunch advocates.
Apple Chile Pie is a New Mexican tradition. I used Granny Smith Apples and canned diced green chiles in a double crust pie. I chose the hot chiles, but you can use mild chiles if you prefer. Hot chiles pair well with the apples, providing a kind of “afterburn” that hits your palate once the sweetness of the apples subsides. One taster suggested a similarity to Indian chutney in that both combine sweet and spicy flavors. Here is the recipe for Apple Chile Pie.
Oatmeal cookies are among my favorites, and pecan is one of my favorite pies so an Oatmeal Pecan Cookie Pie seemed a natural combination. Whereas pecan pies use corn syrup in abundance this pie substitutes brown sugar and butter in order to give the pie more of a cookie texture. Unlike a traditional pecan pie, where the pecans rise to the top, a thin layer of golden browned oatmeal covers the pecans in the cookie pie. The result is delightful, and the recipe is very simple to follow. Here is the recipe for Oatmeal Pecan Cookie Pie.
Finally, a friend suggested I make an Easter pie and that Peeps, those sugary marshmallow chicks and bunnies, should be a key ingredient. Taking that as a challenge, I came up with a Drunk Peeps Pie. The pie is “drunk” because it uses Cointreau to give the pie some extra flavoring, and the almost finished pie is placed under the broiler for a short time to produce “toasted” Peeps.
This really is a novelty pie, one that would find more fans among children than adults. So if you like sugary pies, or if you just want to entertain your children try one. Also, if you prefer your Peeps sober, leave out the Cointreau. Here is the recipe for Drunk Peeps Pie.
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