Tie-dye cake

I know. I know. This is in no way related to "pie," but hey, it's dessert. It'll do.

I bought this mix at Target...

Got the colored batters all ready! As you can see, I messed up the math on the drops for red and orange, so they're more pink and melon colored.

.

Cake pans all ready!

Finished product:

It tastes like cake, so nothing special, but it is pretty cool and colorful. Didn't come with frosting which was lame. Wouldn't do it again, but it was fun to experiment with creating colored batter from one mix.

Baby Pumpkin Pie

This is a baby:

This is a pie:

Both are made of pumpkins!  Mmmm yummy pumpkins.

This pie turned out a little too clovey. It's important to measure things... apparently.

Ingredients:

1 recipe pastry for a 9 inch single crust pie
3 eggs
1 egg yolk (or not as I dropped mine in the sink)
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon (using a 1/2 tablespoon spoon isn't bright)
1/2 teaspoon ground nutmeg (using a 1/2 tablespoon spoon isn't bright)
1/2 teaspoon ground ginger (using a 1/2 tablespoon spoon isn't bright)
1/4 teaspoon ground cloves (using a 1/2 tablespoon spoon isn't bright)
1 1/2 cups milk
1/2 cup heavy whipping cream (I was out of this and used extra milk)
2 cups pumpkin puree

Directions:

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a large bowl, combine eggs, egg yolk, white sugar and brown sugar. Add salt, cinnamon, nutmeg, ginger and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell.
3. Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set.

Original recipe: http://allrecipes.com/Recipe/Moms-Pumpkin-Pie/Detail.aspx

How to carve up a pie pumpkin:

Wash the exterior of the pumpkin in cool or warm water, no soap.
Cut the pumpkin in half.
Scoop out the seeds.
Put it in a microwaveable bowl
Put a couple of inches of water in the bowl, cover it, and put in the microwave.  It may take 20 minutes or more.
Scoop out the cooked pumpkin
Blend for 2-3 minutes
Done!

Science Builds a Better Pie

Amy Rowat, a biophysicist and assistant professor at the University of California, Los Angeles, teaches a class on science and food in which students examine all aspects of apple pie. She shares some of her insights and explains how the home baker can apply them in the kitchen.

nytimes.com/interactive/2013/07/03/dining/science-builds-a-better-pie.html

Liz Lemon Custard Pie

aka Grandma's Lemon Meringue Pie

This pie was an exercise in what can I make without going out. I made some of my own substitutions, and some from the comments. It probably didn't help I was very distracted by a hungry baby during the early boiling stages. It turned out very thick and egg custard like. But yummy lemony goodness abounded!

Ingredients:

Pie Guts:

1 1/4 cup white sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

2 tablespoons lemon extract

1 tablespoon vanilla extract

2 tablespoons butter

4 egg yolks, beaten

1 (9 inch) pie crust, baked

Topping:

4 egg whites

6 tablespoons white sugar

Directions:

Preheat oven to 350 degrees F.

To Make Lemon Filling: 

1. In a medium saucepan, whisk together 1 1/4 cup sugar, flour, cornstarch, and salt. 
2. Stir in water, lemon and vanilla extract. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. If you're me, decide this is a good time to feed the baby. Let sit boiling on stove for 15 minutes.
3. Stir in butter. 
4. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. 
5. Whisk egg yolk mixture back into remaining sugar mixture. 
6. Bring to a boil and continue to cook while stirring constantly until thick. If you're me, you will take this opportunity to check on the baby. Return to super thick mixture you've concocted.
7. Remove from heat. 
8. Pour filling into baked pastry shell.

To Make Meringue: 

1. In a large glass or metal bowl, whip egg whites until foamy. Decide that it's kinda foamy and add the sugar now.
2. Add sugar gradually, and continue to whip until stiff peaks form. Realize this is a watery mess. Break out your electric mixer. Mix on low so as not to wake the baby for 15 minutes. It still won't be stiff, but it's more like foam now.
3. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until top is golden brown. Or 15 minutes if you're me, and the baby insisted on being fed again. It's amazing my recipes ever turn out honestly.

Sunday's Apple Pie

So aptly named! Plus it didn't require brown sugar which my supply of is quite old.

Sunday's Apple Pie

Ingredients

•  2 prepared 8 inch pastry shells
•  6 tart apples - peeled, cored and sliced
•  1/2 cup white sugar
•  2 teaspoons ground cinnamon
•  2 tablespoons all-purpose flour
•  3 tablespoons butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place sliced apples in a large bowl. In a small bowl combine sugar, cinnamon, and flour. Stir well and pour mixture over apples. Cut half of butter or margarine into small pieces and add to apples. Toss apples until thoroughly coated.
3. Pour apples into pastry-lined pie pan. Dot apples with the rest of butter or margarine. Place second pastry on top. Seal edges and cut steam vents in top crust. I also brushed the top of the crust with softened butter.
4. Bake in preheated oven for 45 to 55 minutes, until crust is golden brown.

From http://allrecipes.com/recipe/sundays-apple-pie/detail.aspx

This is possible THE BEST pie I have ever made.

Last Minute Pecan Pie

This pie was an exercise in "crap the stores are closed" plus "what can I substitute for what."

Didn't have a pre-made crust and couldn't buy one so I made one of the simplest pie crusts I could find. Thank you, Internets!

PECAN PIE - PIE CRUST
CRUST:
3 c. plain flour
2 sticks butter
6 tbsp. water

CRUST: Mix well and pat with fingers into pie pan (will make 2).

from http://www.cooks.com/rec/doc/0,1637,158175-234193,00.html

and then for the filling, I used a more complex recipe...

Pecan Pie filling

Ingredients 

•  1 3/4 cups white sugar
•  1/4 cup dark corn syrup (thank goodness we had this! would've ruined the whole thing)
•  1/4 cup butter
•  1 tablespoon cold water
•  2 teaspoons cornstarch
•  3 eggs
•  1/4 teaspoon salt
•  1 teaspoon vanilla extract (or almond extract, rum, maple syrup, whatever's handy)
•  1 1/4 cups chopped pecans 
•  1 (9 inch) unbaked pie shell (or make your own like me!)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
3. In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
4. Bake in preheated oven for 45 to 50 minutes, or until filling is set.

from http://allrecipes.com/recipe/pecan-pie/

How it looked...

at first it was a little scary, bloated coming out of the oven, but after a few minutes, it settled down.

 

How it tasted....

Bland. Apparently using the old bag of pecans I had on hand, even unopened, was a bad plan. Pecans are very important!

Or possibly I just expected the pie to make me OD on sugar like Grandmas, and this is what regular pecan pie actually tastes like...

Key Lime Pie

This was the easiest key lime pie ever! I even screwed up the ingredients, and it was still awesome!

Key Lime Pie VII from AllRecipes.com


Ingredients

1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice (or 1/4 cup from one lime if you're not able to find "key lime juice")
1 tablespoon grated lime zest (or a lot more if you're measuring-challenged like me)

Directions


Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.

Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Happy Meme Day Pie!

It's Memorial Day! Or as I like to think of American holidays, create your own meme to reflect your feelings toward today's holiday!

Anywho, let's make a pie!

This is Betty Crocker's Caramel Toffee Apple Pie with Pecans!


Ingredients

Filling

• 6 medium apples (mixed varieties, such as 4 Gala, 2 Granny Smith), peeled, cored and sliced (about 6 cups)
• 3/4 cup granulated sugar
• 1 tablespoon plus 2 teaspoons cornstarch
• 1 tablespoon butter or margarine
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 container (4 oz) snack-size cinnamon applesauce
• Juice of 1/2 medium lemon (about 2 tablespoons)
• 1/2 cup toffee caramel dip

Crust

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 1/2 cup chopped pecans
• 1 egg, beaten
• 1 1/2 tablespoons half-and-half or milk
• 2 tablespoons white decorator sugar crystals, if desired

1. Heat oven to 400°F. Cover cookie sheet with foil; set aside. In 4-quart saucepan, cook all filling ingredients except toffee caramel dip over medium heat about 5 minutes, stirring occasionally, until butter melts and mixture develops "juice."
2. Unroll 1 crust; smooth crust with hands. Sprinkle 1/4 cup of the pecans on crust, leaving 1 1/2 inches around edge. Using rolling pin, press pecans into crust without them breaking through other side of crust. Run spatula under crust; place in ungreased 9-inch glass pie plate, pecan side up.
3. Spoon half of the filling mixture into crust. Spoon and spread caramel dip evenly over top. (Hint: Use 1 teaspoon to measure and another teaspoon to scrape dip out of spoon.)
4. Spoon other half of filling mixture on top. Unroll second crust; smooth crust with hands. Sprinkle remaining 1/4 cup pecans on crust, leaving 1 1/2 inches around edge. Using rolling pin, press pecans into crust without them breaking through other side of crust. Place crust over top of filling, pecans side up. Seal edge and flute.
5. Stir together egg and half-and-half; lightly brush over entire crust, including fluted edge, brushing gently on areas that have pecans. Sprinkle evenly with sugar crystals. (I didn't do the sugar) Cut 2 slits in top crust. Place pie on foil-covered cookie sheet.
6. Bake 20 minutes. Reduce oven temperature to 350°F. Bake 40 to 45 minutes longer or until juice begins to bubble through slits in crust and crust is golden brown. Cool 1 hour 30 minutes before serving. (I only waited about 30 minutes. PIE!!!)

Cutting in!

Best served with ice cream.

Hot Date Pie

This pie is so worth the time and effort put into making it. I didn't change a thing, though crushing gingersnaps a major pain so buy them already crushed. Taken from Betty Crocker's Harvest Pie.

And can I just ask why are cloves seasonings freaken $8 for a tiny little container? Is there something illicit you can do with them? Like roll your own cloves smokes? Come on. This purchase better last me a year.

Hot Date Pie

Ingredients:

Sweet Potato Filling
2 large sweet potatoes
2/3 cup brown sugar, packed
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
2 tablespoons dark molasses
3 large eggs
1 cup whipping cream

Cranberry-Pecan Streusel
1/3 cup sweetened dried cranberries
1/3 cup hot water
1/4 cup all-purpose flour
1/4 cup firmly packed dark brown sugar
2 tablespoons butter, melted
3/4 cup pecans, coarsely chopped

Crust
1 refrigerated pie crust, softened as directed on box
1 cup crushed gingersnaps (about 20)
1/2 cup pecans, coarsely ground
1/4 cup powdered sugar
2 tablespoons butter, melted


Directions:

1. Heat oven to 400°F. Wash and pierce sweet potatoes. Place on rimmed baking sheet. Bake 1 hour to 1 hour 10 minutes. Remove from oven and let cool to room temperature, about 1 hour. Cut lengthwise in half; scoop out inside; discard skins. Mash sweet potatoes until no lumps remain.
2. Combine dried cranberries and hot water. Set aside until ready to put into the streusel.
3. Turn oven temperature down to 350°F.
4. Unroll and place crust into ungreased deep-dish 9-inch glass pie plate. Crimp edges. Combine remaining crust ingredients. Press in bottom and about 1/2 inch up side of pie crust. Bake 10 minutes. Remove from oven and let cool completely on cooling rack, about 30 minutes.
5. Beat all filling ingredients except molasses, eggs, cream and sweet potatoes together in large bowl with whisk. Beat in 1 1/2 cups mashed sweet potatoes, molasses and eggs. Beat in cream. Pour mixture into cooled crust. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake about 40 minutes or until filling is set around edges.
6. Drain cranberries. Stir in remaining streusel ingredients. Gently sprinkle streusel around edge of crust. Bake for an additional 20 minutes or until set.
7. Remove from oven and let cool completely on cooling rack, about 3 hours.

Lazy girl pie

This is my version of the Betty Crocker Blueberry Pudding Pie recipe. The original recipe calls for frozen blueberries, which my little convenience store didn't have. Being too lazy to go out, I made do with what I had in the freezer which turned out to be a Yoplait berry smoothie mix. I picked out the yogurt bits, and just used the frozen berries for the pie.

Lazy Girl Pie

Ingredients:
1 refrigerated pie crust, softened as directed on box
1 1/2 cups fresh or frozen berries, thawed, well drained
3 eggs
1 cup sour cream
3/4 cup half-and-half
1/3 cup sugar
1 1/2 teaspoons vanilla
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

Directions:

1. Heat oven to 425°F. Make pie crust as directed on box for one pie using 9-inch glass pie plate. Bake 7 minutes.
2. Remove crust from oven; sprinkle berries over bottom of crust.
3. In large bowl, beat all remaining ingredients with electric mixer on medium speed 1 to 2 minutes or until smooth. Pour over berries.
4. Return to oven; bake 10 minutes. Reduce oven temperature to 350°F; cover edges of crust with foil. Bake 30 to 32 minutes or until knife inserted in center comes out clean. Let stand 20 minutes. Serve warm or cool, though cold is better. Store in refrigerator.

Strawberry Gluten-Free Pie

This pie was a bit of an experiment. I used a pie recipe from Ginger Lemon Girl's blog, replacing the gelatin in the pie filling with xanthan gum, and a gluten free crust recipe from Betty Crocker.

The pie crust was a total failure. It wouldn't congeal together. The cold butter was a problem. Then trying to smooth out a layer of cream cheese on the bottom of the cooked crust completely disintegrated it. I think I may try this recipe next time: cream cheese pie crust.

The xanthan gum is a bit gross to work with. I doubt that syrupy Jello would be much better, but I couldn't get the image of crushed up bone marrow out of my head. :p Not very appetizing.

Tastes great though :) The crust is weird, but not inedible. The strawberries are fantastic, and just don't think too much about the filling.

Mocha Walnut Pie

I pulled this recipe from AllRecipes.com, and it turned out pretty well!

I am damned proud that it stayed pie shaped.

Don't overdo the nuts. I used 1 1/2 cup of walnuts, and it was very, very nutty.

More Recipes from Movies

Looking for the icing recipe from the pink cake in Black Swan? They've got it here: http://www.movierecipes.net/

It's like IMDB for recipes!

Also Google has a Recipe filter now on the left hand side. Nice!

Old Joe's Horny Past Pie

I read online that someone else imagined this as a double cherry pie. That sounds fantastic! Good double cherry pie recipes are hard to come by. Here is a chocolaty version from Betty Crocker. I think Joe would approve.

Recipe: Double Chocolate-Cherry Torte

INGREDIENTS

• 2 packages (8 oz each) semisweet baking chocolate, coarsely chopped
• 1 cup butter or margarine
• 6 eggs
• 8 oz white chocolate baking squares, coarsely chopped (about 1 1/2 cups)
• 1 1/2 cups whipping cream
• 4 oz cream cheese (from 8-oz package), softened
• 1 can (21 oz) cherry pie filling
• 1/4 teaspoon almond extract
• 2 tablespoons amaretto

INSTRUCTIONS

1. Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In 3-quart saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly, until smooth. Cool 30 minutes.
2. In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until about triple in volume. Using rubber spatula, fold eggs into cooled chocolate mixture. Pour into springform pan.
3. Bake 15 to 20 minutes or until edge is set but center is still soft and jiggles slightly when moved. Cool completely in pan, about 1 hour 30 minutes. Then cover and refrigerate 1 hour 30 minutes.
4. In medium microwavable bowl, place white chocolate and 2 tablespoons of the whipping cream. Microwave uncovered on High 20 to 40 seconds, stirring after 20 seconds, until chocolate is melted. Stir until well blended. In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in white chocolate mixture until smooth. Add 1 cup of the pie filling; beat on medium speed until well blended and cherries are broken up.
5. In chilled medium bowl, beat remaining whipping cream and almond extract on high speed until stiff peaks form. Fold in cherry-chocolate mixture until well blended. Spread over semisweet chocolate layer. Refrigerate at least 2 hours but no longer than 48 hours.
6. In small bowl, stir remaining pie filling and liqueur until well blended. Remove side of pan. Cut torte into wedges; place on individual dessert plates. Top individual servings with cherry sauce.

Source: http://www.bettycrocker.com/recipes/double-chocolate-cherry-torte/4320198e-a7c1-4323-85cd-ce74e6aa1f8d

Disclaimer: I work for General Mills in the Betty Crocker Cookbook Library. I am not being paid to or asked to promote their recipes, but I thought you should know.

Jenna's First Kiss Pie

Another pie we have to speculate at, but with this one, I think we can take the "kiss" as a clue.

Recipe: HERSHEY'S Chocolate Pie with Chocolate Petal Crust

INGREDIENTS

• CHOCOLATE PETAL CRUST 
• 1/2 cup (1 stick) butter or margarine, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1/2 cup HERSHEY'S Cocoa
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/3 cups (8 oz.) HERSHEY'S MINI KISSES Brand Milk Chocolates 
• 1/3 cup milk 1-1/2 cups miniature marshmallows 
• 1 cup (1/2 pt.) cold whipping cream 
• Sweetened whipped cream 
• Additional HERSHEY'S MINI KISSES Brand Milk Chocolates

INSTRUCTIONS

1. Prepare CHOCOLATE PETAL CRUST. 
2. Microwave chocolate pieces with milk in large microwave-safe bowl at MEDIUM (50%) 1 minute; stir until well blended. Stir in marshmallows. Microwave 30 seconds; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating until marshmallows are melted. Cool to room temperature.
3. Beat whipping cream in medium bowl until stiff; carefully fold into chocolate mixture. Spoon into prepared crust. Refrigerate until firm, about 4 hours. Garnish with sweetened whipped cream and chocolate pieces. Cover; refrigerate leftover pie. 8 servings. 

CHOCOLATE PETAL CRUST Recipe

1. Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, cocoa, baking soda and salt; beat into butter mixture. Shape soft dough into two rolls, about 7-1/2 inches long. Wrap each roll in wax paper or plastic wrap; refrigerate several hours or overnight.
2. Heat oven to 375°F. Grease 9-inch pie plate.
3. Cut one roll into 1/8-inch-thick slices; place on bottom and up side of prepared pie plate, edges touching. (Spaces between slices of dough in crust fill in during baking.)
4. Bake 8 to 10 minutes. Cool completely. Enough dough for 2 crusts.

Source: http://www.hersheys.com/recipes/6171/HERSHEY'S-Chocolate-Pie-with-Chocolate-Petal-Crust.aspx

Car Radio Pie

I suppose I'll have to use some imagination for this pie as it's only mentioned in passing. We haven't had an apple pie yet, and this one looks beautiful!

Recipe: Apple Pie for Someone You Love by Marcy Goldman

INGREDIENTS

• Enough butter pastry for one nice size tart pan
• 6 to 8 apples, such as a combination of Golden Delicious because they keep their shape well and Cortland or Macintoshes. 
• Cinnamon.
• Butter. 
• Smidgen of apple cider .

INSTRUCTIONS

1. Pare your apples. 
2. Butter your pan.
3. Arrange your apples on the pan bottom. Dot with butter and dust with sugar. Put a dash of cinnamon on top, and one smaller dash of lemon juice.
4. Roll your crust out. Use a heart shaped cookie cutter (or any shape you like).
5. Lay the dough out on the apples, press lightly - properly rolled dough will naturally curve itself around the apples. Make sure it all nestles together just so. Bake in a hot stove ...not scorching but just enough heat.
6. Reduce heat and let things settle. Bring it out of the oven. Flip it over on a serving plate. 

Source: http://thismovieismylife.blogspot.com/2008/01/apple-pie-for-someone-you-love-kitchen.html

Lonely Chicago Pie

Simple description: Cinnamon, spices and sugar underneath rich melted chocolate and smashed berries.

Recipe:

INGREDIENTS

1/2 cup sugar
1/2 cup brown sugar
1 tbsp cornstarch
1 tbsp ground cinnamon
1 dash of nutmeg
1 egg, beaten
2 tbsp butter, melted
1 tsp vanilla extract
1 1/2 cups milk
1 unbaked 9-inch deep-dish pie crust
1/4 cup fresh strawberries, lightly crushed
1/4 cup fresh blackberries, lightly crushed
3/4 cup semisweet chocolate chips
1 tsp butter


INSTRUCTIONS

1. Preheat oven to 400F.
2. In a large bowl, combine the sugar, cornstarch, cinnamon, nutmeg, and salt. Add the beaten egg, butter, and vanilla. Mix well and add the milk.
3. Pour mixture into crust.
4. Bake for 15 minutes, then reduce heat to 350F and bake 40 minutes.
5. Top pie evenly with crushed berries, return to oven and bake 10 minutes longer.
6. Let cool completely on rack.
7. Melt together chocolate chips and 1 tsp butter, pour thoroughly over baked pie. Allow to chill in fridge before serving.

Source: http://www.dashofnutmeg.com/2010/04/lonely-chicago-pie-pi-day-2010.html

Alternate recipe: http://pieinspired.blogspot.com/2009/02/lonely-chicago-pie.html (Photo source)

Pregnant Miserable Self Pitying Loser Pie

Simple description: “Lumpy oatmeal with fruitcake mashed in. Flambéed of course …”

Recipe:

(Picture is my guess for what this pie might look like. I could be totally wrong.)

INGREDIENTS

• 1 packet (450g) shortcrust pastry
• 200g blueberries
• 190g caster sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornflour
• 100ml water
• 3 eggs, beaten 
• 170g demerara sugar
• 280ml glucose syrup
• 170ml double cream 
• 6 tablespoons butter, melted
• 125g uncooked rolled oats 
• 100g finely chopped fruitcake 
• 2 teaspoons vanilla extract 
• 2 tbsp brandy

INSTRUCTIONS

1. Line a 25cm loose-based tin with approximately two thirds of the shortcrust pastry. Reserve the trimmings. Chill the pastry case in the fridge until ready to use.
2. Heat the blueberries, 40g of the caster sugar and the lemon juice in a saucepan until the juices begin to run from the fruit. Mix the cornflour with the water, then stir a little of the hot juices from the pan into the cornflour mixture. Stir this mixture back into the pan and continue stirring until thickened. Set aside to cool.
3. Pre-heat the oven to 350 degrees F.
4. In a large mixing bowl, combine the eggs, demerara sugar, remaining caster sugar, glucose syrup, cream, butter, oats, fruitcake and vanilla extract. Mix well and stir in the blueberry mixture. Pour into the prepared pastry case.
5. Roll out the remaining pastry and cut into long strips about 2cm wide. Create a lattice on top of the blueberry filling, by laying out the strips of pastry at 2 cm intervals across the pie, turning the pie 90 degrees and adding a second row of pastry strips to form a criss-cross pattern.
6. Bake in the pre-heated oven for 45 minutes or until browned and set.
7. Pour the brandy onto the hot pie and set fire to it carefully with a match. Allow the alcohol to burn off and serve.

Source: http://www.indielondon.co.uk/Film-Review/waitress-why-not-bake-a-falling-in-love-chocolate-mousse-pie

Strawberry Chocolate Oasis Pie

Simple description: "Just a pie! It’s downright expert. A thing’a beauty … how each flavor opens itself, one by one, like a chapter in a book. First, the flavor of an exotic spice hits ya … Just a hint of it … and then you get flooded with chocolate, dark and bittersweet like an old love affair. And finally strawberry, the way strawberry was always supposed to taste but never knew how."

Recipe:

INGREDIENTS

Chocolate Silk Filling

1/4 cup unsalted butter
5 ounces coarsely chopped, bittersweet chocolate
1 package miniature marshmallows
1/3 cup whipping cream
1 teaspoon pure vanilla extract

2 tsp Chai Spice (recipe follows)

Fresh Strawberry Filling
2 cups strawberries, slightly crushed
1/3 cup sugar
1/3 cup water
4 tablespoons cornstarch
1 tablespoon balsamic vinegar
1 Tbsp brandy

2 1/2 cups strawberries, diced if large, or halved if small

Garnish
2 cups whipping cream; whipped with 3 tablespoons confectioners’ sugar
chocolate shavings

One chocolate crumb crust (recipe follows)

For the Chocolate Cookie Crust:

• 2 cups chocolate cookie crumbs<
• 1/4 cup dark brown sugar
• 6 tbsp butter, melted

INSTRUCTIONS

Bake and cool the prepared pie crust. Set aside.

• In a small saucepan over lowest heat, slowly melt the chocolate, chai spice, and butter together. 
• Remove from heat and stir in the marshmallows to melt and then add the cream and vanilla. 
• Refrigerate while making strawberry filling.
• For the Strawberry Filling, crush or mash the first amount of strawberries. 
• Combine the sugar and cornstarch in a small bowl and whisk. 
• In a medium saucepan, heat the crushed berries with sugar until they start to get a little liquidy. 
• Cook and then add the cornstarch mixture until lightly bubbling and thickening. 
• Remove from heat and stir in brandy and vinegar. 
• Cool 15 minutes and then fold in fresh strawberries. 
• Refrigerate or cool to room temperature. 
• To assemble pie, spoon chocolate filling into pie shell. 
• If the filling is too thick and cold, add some whipping cream to form the filling (slightly thicker than pudding). Top with the strawberry filling and refrigerate for several hours or overnight to set. Sprinkle the top with chocolate shavings.

Preheat oven to 350 degrees F.

Melt butter and sugar together in a saucepan over medium heat. Gradually add cookie crumbs and stir to combine well. Press crumb mixture onto the bottom and up the sides of a 9-inch pie dish. Bake crust 10 to 12 minutes. Cool completely.

Chai Spice Mix

2 teaspoons fennel, whole
2 teaspoons cloves, whole
1 tablespoon cardamom, ground
2 teaspoons cinnamon, ground
2 teaspoons ginger, ground

• With a small food processor, grind up the whole fennel and cloves.
• Transfer to a small bowl and add remaining spices. Mix to combine.

Source: http://whiteapples.typepad.com/blog/2010/06/gonna-fill-it-up-with-strawberry-love.html

Other variations found here and here.

Naughty Pumpkin Pie

Recipe:

INGREDIENTS

3/4 cup brown sugar, packed
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 (15 oz.) can pure pumpkin
3 Tablespoons liquor (I used Captain Morgan spiced rum)
1 (12 oz.) can evaporated milk
1 9-inch deep dish pie shell or 2 9-inch regular pie shells, unbaked


INSTRUCTIONS

1. Preheat your oven to 425 degrees.
2. Combine the brown sugar, salt, cinnamon, ginger and cloves in a bowl.  
3. In a large bowl, whisk the eggs.
4. Add the pumpkin and spice mixture and stir well.
5. Stir in the alcohol. 
6. Add the evaporated milk and mix well.  If you're worried about the pie getting too runny, omit the amount of alcohol used from amount of milk poured in.
7. Pour the pumpkin mixture into the pie shell(s) and transfer to a rimmed baking sheet.
8. Bake for 40-50 minutes or until the center passes the knife test.  Let cool for 2 hours.
9. Add a dollop of rum whipped cream (whip together heavy cream + confectioner's sugar + a splash of rum) and drizzled on some melted semisweet chocolate.

Source: http://www.threebakingsheetstothewind.com/2010/10/sugared-cinema-waitress-2007.html