Pies

Peanut Butter Coconut Pie

Peanut Butter Coconut Pie by Wood and Spoon blog. This is a fluffy icebox pie made with creamy peanut butter and loads of creamy coconut flavor. The crust can be made with sweetened coconut flakes, butter and either graham crackers or vanilla wafers. This is a quick and simple dessert to make for peanut butter lovers! Find the recipe and how-to on thewoodandspoon.com

The transition from summer to fall always feels like a controversial topic. Just because Labor Day, white denim, and summer break is behind us doesn’t mean we’re all jumping head-first into a vat of pumpkin spice lattes and fuzzy scarfs, right? Even so, many of us (*raises both hands*) are eagerly awaiting fall, cooler weather, and the change of flavors, sights, and textures it promises to bring. Today’s recipe teeters somewhere between the two seasons at hand. This peanut butter coconut pie, with its chilled, fluffy filling and coconut-scented layers, is reminiscent of the things I love about summer, but it’s presented with a hefty portion of peanut butter that adds a ton of rich warmth. It’s cool yet comforting, equal parts summer and fall. Let’s dive in.

Peanut Butter Coconut Pie by Wood and Spoon blog. This is a fluffy icebox pie made with creamy peanut butter and loads of creamy coconut flavor. The crust can be made with sweetened coconut flakes, butter and either graham crackers or vanilla wafers. This is a quick and simple dessert to make for peanut butter lovers! Find the recipe and how-to on thewoodandspoon.com
Peanut Butter Coconut Pie by Wood and Spoon blog. This is a fluffy icebox pie made with creamy peanut butter and loads of creamy coconut flavor. The crust can be made with sweetened coconut flakes, butter and either graham crackers or vanilla wafers. This is a quick and simple dessert to make for peanut butter lovers! Find the recipe and how-to on thewoodandspoon.com

When Brett and I were dating, he took me on a trip to Hawaii. Truly, if ever there was a moment in time that I knew he was a keeper, it was the moment he presented me with a Delta voucher and a picture of a North Shore beach. (Brett, if you’re reading this, this is a call to action. DO THIS AGAIN!) Our 6 or so days on the island of Oahu consisted of hiking, sunbathing, and even a sunset luau, but the lingering flavor I brought home with me were a few jars of peanut butter I picked up in a gift shop. There were a number of flavored options to choose from, but the ones I chose contained chocolate, macadamia nuts, and coconut, and for months after our trip, I enjoyed spoonfuls of coconut peanut butter as an after-dinner treat.

Peanut Butter Coconut Pie by Wood and Spoon blog. This is a fluffy icebox pie made with creamy peanut butter and loads of creamy coconut flavor. The crust can be made with sweetened coconut flakes, butter and either graham crackers or vanilla wafers. This is a quick and simple dessert to make for peanut butter lovers! Find the recipe and how-to on thewoodandspoon.com

I made today’s peanut butter coconut pie as an ode to that memory. Here, a lightly salted graham cracker and flaked coconut pie crust is filled with a fluffy no-bake peanut butter filling. The whole thing is topped with whipped cream and extra toasted coconut after being chilled to firm up in the fridge. If you, like me, are still living out sweltering summery days, you can even pop this pie in the fridge for a slightly frozen twist on the original recipe! Both ways are seriously divine and will make for a seasonally appropriate treat to enjoy before we go full-on fall.

Peanut Butter Coconut Pie by Wood and Spoon blog. This is a fluffy icebox pie made with creamy peanut butter and loads of creamy coconut flavor. The crust can be made with sweetened coconut flakes, butter and either graham crackers or vanilla wafers. This is a quick and simple dessert to make for peanut butter lovers! Find the recipe and how-to on thewoodandspoon.com

To make this peanut butter coconut pie, we start with the press-in crust. Graham cracker crumbs, flaked coconut, salt, sugar, and butter are combined and pressed into a standard pie plate. After a quick bake and cool, we can begin making the filling. Peanut butter, cream cheese, and whipped cream are lightly flavored with coconut extract and smoothed into the baked crust. After chilling, additional whipped cream and toasted coconut are added on top, both for flavor and decoration. This heaping peanut butter coconut pie is intensely satisfying and is sure to be a hit with the peanut butter lovers in your life.

Peanut Butter Coconut Pie by Wood and Spoon blog. This is a fluffy icebox pie made with creamy peanut butter and loads of creamy coconut flavor. The crust can be made with sweetened coconut flakes, butter and either graham crackers or vanilla wafers. This is a quick and simple dessert to make for peanut butter lovers! Find the recipe and how-to on thewoodandspoon.com

Happy Summer, Happy Fall, Happy Whatever, just make sure you give this peanut butter coconut pie a try. I really hope you enjoy! xo, kate

If you like this peanut butter coconut pie you should try:

Peanut Butter Pie
Peanut Butter Honey Graham Ice Cream Cake
Peanut Butter Cup Bars
Southern Coconut Cream Pie
Banana Coconut Chocolate Cream Pie

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Peanut Butter Coconut Pie

This peanut butter coconut pie features a salted graham cracker crust and a fluffy peanut butter and coconut no-bake filling!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 360
  • Yield: 9 Servings 1x
  • Category: Dessert

Ingredients

Scale

For the crust:

  • 185 gm graham cracker crumbs (vanilla wafers can also be used!)
  • ¾ cup (65 gm) sweetened coconut flakes
  • 2 tablespoons sugar
  • Pinch of salt
  • 6 tablespoons (85 gm) unsalted butter, melted

For the filling:

  • 11/2 cups (360 ml) heavy cream
  • 1 block / 8 ounces (225 gm) of cream cheese, room temperature
  • 1 cup (255 gm) peanut butter
  • ½ teaspoon coconut extract
  • 11/4 cups (155 gm) confectioner’s sugar

For the topping:

  • 1 cup (240 ml) heavy cream
  • 1-/4 cup (50 gm) sugar
  • ¼ cup (20 gm) sweetened coconut flakes, toasted

Instructions

To prepare the crust: 

  1. Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine the graham cracker crumbs, coconut flakes, sugar, salt, and butter, stirring to combine. Press the crust into the sides and bottom of a standard pie pan and bake in the preheated oven, about 8 minutes or until set. Allow to cool.

To prepare the filling:

  1. In a large bowl, beat the heavy cream on medium speed until thickened to a fluffy, cloud-like consistency. Set aside. In that same bowl, beat to combine the cream cheese, peanut butter, and coconut extract until smooth and no lumps remain. Stir in the confectioner’s sugar just until smooth. Fold in the prepared whipped cream and spread the filling into the cooled pie crust. Cover with a sheet of plastic wrap and allow the pie to set up in the fridge for about 4-6 hours, or overnight. 

To prepare the topping:

  1. When ready to serve the pie, whip the topping’s heavy cream and sugar in a large bowl on medium speed until thickened to a fluffy, cloud-like consistency. Dollop on top of the pie and sprinkle with the toasted coconut flakes. Serve chilled!

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Blueberry Maple Pie

Blueberry Maple Pie by Wood and Spoon blog. This is a flaky crusted summer fruit blueberry pie naturally sweetened with maple syrup and barely spiced with a hint of cinnamon. This summer dessert transition into a fall treat seamlessly with ripe produce and warm flavors. Learn how simple it is to make an old fashioned southern lattice pie on thewoodandspoon.com by Kate Wood

After last week’s *lengthy* discussion on pie dough, I had no choice but to deliver you a pie this week. What say we put our newfound how-to skills to work? This blueberry maple pie is a delightfully delicious way to experiment with pie dough: the filling contains only simple, approachable ingredients, so the fruit and crust really shine. If you are looking for a great recipe to segue from summer to fall, this pie is definitely it.

Blueberry Maple Pie by Wood and Spoon blog. This is a flaky crusted summer fruit blueberry pie naturally sweetened with maple syrup and barely spiced with a hint of cinnamon. This summer dessert transition into a fall treat seamlessly with ripe produce and warm flavors. Learn how simple it is to make an old fashioned southern lattice pie on thewoodandspoon.com by Kate Wood

In writing the description for this pie, I had to boast that is was naturally sweetened with maple syrup- not because I’m particularly invested in natural sweeteners (I’m not), but because I know that’s really important for some of you guys, right? So yes, this blueberry maple pie is naturally sweetened, but that benefits even those of us who aren’t necessarily baking for health. The maple syrup in this pie lends interesting flavor and subtle nuance, complementing both the fruit and the added lemon zest and cinnamon. Truly, it’s a win-win for all parties involved here.

To make this blueberry maple pie, we start with perfect pie crust. My recipe utilizes all-purpose flour, butter (for flavor), and shortening (for flake), as well as sugar and salt. All of the ingredients can come together in a food processor or a large bowl of your choosing. The dough does need to chill briefly, so feel free to prep the dough the night (or week!) before. The filling here is simple: fresh berries, maple syrup, cinnamon, and the zest and juice of a single lemon. Together, they combine to make a pie filling that is juicy, sweet, and layered with flavor.

Blueberry Maple Pie by Wood and Spoon blog. This is a flaky crusted summer fruit blueberry pie naturally sweetened with maple syrup and barely spiced with a hint of cinnamon. This summer dessert transition into a fall treat seamlessly with ripe produce and warm flavors. Learn how simple it is to make an old fashioned southern lattice pie on thewoodandspoon.com by Kate Wood

Once the pie dough has been prepared, roll it out into a standard pie plate of your choosing and fill it with the blueberry mixture. The top here can be done according to your preferences: you can take this opportunity to braid or lattice, or you can just not. Either way, this pie will bake up in the bottom third of your oven to a golden brown that is actually worth writing home about.

With summer fruit on the way out and fall flavors coming to town, this blueberry maple pie is fitting and delicious for the times. Give it a try this week and let me know what you think! Happy Saturday to you, and Happy Baking!

If you like this blueberry maple pie you should try:

Blueberry Sour Cream Pie
Peach Berry Pie
Blueberry Galette with a Cornmeal Crust
Blueberry Lemon Pop-Tarts
Berry Slab Pie

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Blueberry Maple Pie

This yummy summer pie is naturally sweetened with maple syrup and scented with fresh lemon zest and a sprinkle of cinnamon!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 75
  • Total Time: 1 hour 30 minutes
  • Yield: 9 Servings 1x
  • Category: Dessert

Ingredients

Scale

For the crust:

  • 3 ½ cups (420 gm) all-purpose flour
  • 3 teaspoons (12 gm) sugar
  • 3/4 teaspoon (4 gm) salt
  • 2/3 cup (135 gm) chilled solid vegetable shortening, cut into pieces
  • 3/4 cup (11/2 sticks, 170 gm) chilled unsalted butter, cut into pieces
  • 10 tablespoons (approximately) ice water

For the filling:

  • 4 cups fresh or frozen blueberries
  • 1 cup pure maple syrup
  • 1 tsp lemon zest (from about 1 lemon)
  • 11/2 tablespoons lemon juice (from about 1 lemon)
  • ¼ cup cornstarch
  • ¼ cup all-purpose flour
  • ¾ teaspoon cinnamon
  • ¼ teaspoon salt

For the egg wash:

  • 1 egg
  • 2 teaspoons sugar

Instructions

To prepare the crust:

  1. Give the dry ingredients a whiz in the food processor to combine.
  2. Pulse in the shortening and butter, just until barely evenly dispersed.
  3. Begin adding ice water, 2 tablespoons at a time until moist clumps begin to form.
  4. Remove dough from food processor and separate in two flat round disks. Wrap in Saran wrap and chill for at least two hours prior to use.

 To prepare the pie:

  1. Preheat the oven to 375 degrees. I also like to preheat a baking steel or heavy-duty sheet pan on the bottom third of the oven- this is recommended for a crisp-bottomed crust. 
  2. In a large bowl, combine the filling ingredients. Set aside while you roll out your pie dough.
  3. On a floured surface, roll out one half of the chilled pie dough to a 1/8-1/4” thick round approximately 1” wider on all sides than the lip of your standard pie pan. Roll the dough onto a floured rolling pin and unroll into the pan. Gently work the dough into the bottom and sides of the pan. Leave about 1” of dough extending outside the perimeter of the dish and trim off any excess.
  4. Pour the fruit mixture into the pie dish. Place in the fridge while you prepare you pie top. Latticing is optional here; if you plan to leave a plain single sheet of dough on top of the filling, be sure to vent the top with a couple of slits from your knife. Crimp the edges once finished.
  5. In a small both, whisk together the egg and use a pastry brush to paint a thin layer of the egg wash on the top of the pie crust. Sprinkle with the sugar. Place the pie on the preheated baking sheet and bake for 45 minutes. At that time, check the crust; if the edges are looking too done, make a pie collar out of aluminum foil to gently drape the edges of the pie.  degrees. Continue baking for an additional 20-30 minutes, or until the middle of the pie has bubbling juices underneath and the top of the pie crust is golden brown. Allow the pie to cool on a cooling rack completely, or overnight. Cutting into the pie too soon can cause the pie to be too runny, but if this doesn’t bother you, you can cut into it as soon as it is a manageable and safe temperature. Serve with ice cream if desired!

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YOU NEED TO KNOW: How to Make Pie Dough

You Need to Know: How to Make Pie Dough. This is a step by step tutorial with photos and videos of how to make, bake, and work with homemade butter pie dough. Learn what fat to use in pie crust, how to make an egg wash, how to crimp a pie crust, how to braid a pie crust lattice, and more tips that make homemade desserts easy. Find all the tips and tricks for great pie crust here on thewoodandspoon.com

I’ll be honest: I’ve spent the last 10 minutes debating on whether to save this post until early-Novemberish when Thanksgiving dinners and holiday soirees have us all scrambling to make photo-worthy pies filled with canned pumpkin and toasty pecans. In the end, I considered my fridge full of summer berries, Chilton County peaches, and the first of this season’s cherries and decided now was as good of time as any to teach y’all how to make and bake a beautiful (and delicious!) pie dough. If you’re looking for tips on press-in crusts or store-bought varieties, this is not the post for you, but if it’s braided double crusts and flaky pastry you’re after, you’ve come to the right place. Let’s dive in on how to make pie dough.

You Need to Know: How to Make Pie Dough. This is a step by step tutorial with photos and videos of how to make, bake, and work with homemade butter pie dough. Learn what fat to use in pie crust, how to make an egg wash, how to crimp a pie crust, how to braid a pie crust lattice, and more tips that make homemade desserts easy. Find all the tips and tricks for great pie crust here on thewoodandspoon.com

What Is It?

Any homemade pie crust starts with a plain pastry dough. Unlike doughs made for tarts, strudels, or cream puffs, pie dough is typically made with three simple ingredients: flour, fat, and water. That’s it! Although other ingredients like eggs, sugar, and salt can be added to manipulate the flavor, color, and texture of your final pastry, it’s the type and proportion of those three main ingredients that makes all the difference.

Flour

The right amount and type of flour can make all the difference in a homemade pie dough. Unbleached all-purpose flour is typically chosen for standard pie crusts, but it must be handled appropriately to yield a crust that is both tender and flaky. Too much flour can create a tough or dry crust and not enough may flour may lead to a wet crust that shrinks upon baking. Although proportions are everything to a great pie crust recipe, even perfect pastry dough can be ruined by over-manipulation. Because all-purpose flour is prone to increased gluten formation, pie doughs that are overworked may wind up being tough and dense.

You Need to Know: How to Make Pie Dough. This is a step by step tutorial with photos and videos of how to make, bake, and work with homemade butter pie dough. Learn what fat to use in pie crust, how to make an egg wash, how to crimp a pie crust, how to braid a pie crust lattice, and more tips that make homemade desserts easy. Find all the tips and tricks for great pie crust here on thewoodandspoon.com

Fat

I would argue that fat is the single most important aspect of learning how to make pie dough. Fat contributes flakiness and flavor to pie dough, and different types of fat offer their own myriad of benefits. It’s widely known that shortening and lard produce the flakiest pastries thanks to its ability to coat the flour more easily than butter. Butter is often chosen for flavor, although margarine will yield similar textures. Oil is a final alternative for pie makers (I made one once here!), although it’s used less frequently and often yields a grainy crust. The amount, temperature, and method of dispersing fat into the flour makes all the difference as we’ll see in a couple paragraphs.

Water

The addition of liquid to a pie dough enables leavening. As the dough heats in the oven, steam generated from the water leavens the pastry and enhances its flakiness. Water also hydrates the dough which is helpful for gluten production, although many people add vinegar, lemon juice, or even alcohol to prevent too much gluten formation. Without enough water or liquid, pie doughs are dry or too crumbly to work with, but if too much liquid is added, crusts make shrink or become too tough.

You Need to Know: How to Make Pie Dough. This is a step by step tutorial with photos and videos of how to make, bake, and work with homemade butter pie dough. Learn what fat to use in pie crust, how to make an egg wash, how to crimp a pie crust, how to braid a pie crust lattice, and more tips that make homemade desserts easy. Find all the tips and tricks for great pie crust here on thewoodandspoon.com

How to Make Pie Dough

First, flour is combined with salt, sugar, and any other dry ingredient being used to flavor the crust. Once evenly combined, the fat is cut into the dry ingredients using a pastry cutter, a food processor, or even just your hands. Continue cutting in the fat until it has been evenly incorporated and is broken down into pea or marble-sized pieces. Keeping the fat cold and working quickly helps to ensure that the pastry will remain flaky and prevent gluten formation. Once the fat has been thoroughly integrated into the flour, ice water or another cold liquid is tossed into the sandy mixture until the flour has been barely moistened and a shaggy dough comes together.

Quite often, dough is chilled prior to use which makes it easier to handle and enhances the final baked product. Because the dough should be manipulated as little as possible, some doughs may need to sit at room temperature for 5-10 minutes to rolling to make the job easier.

Pastry Cutter vs. Food Processor, vs. Hands

99% of the time, I opt for my pastry cutter when it comes to preparing pie dough. The reason is simple: I don’t trust my fingers to do the job well but I also don’t love the clean-up involved with my food processor. A great pastry cutter can make the job quick and the clean-up simple, so, for me, it’s a win-win. With that being said, don’t sleep on those other methods. If you’re new to pie dough, a food processor might help distribute the fat into the flour more evenly, but there are some benefits to working in the fat by hand too; as your fingers flatten the fat into the flour, those chunky pieces will create holes in your crust that enhance its overall flakiness. The bottom line is, this is a choose-your-own adventure kind of deal. Do what works best for you.

You Need to Know: How to Make Pie Dough. This is a step by step tutorial with photos and videos of how to make, bake, and work with homemade butter pie dough. Learn what fat to use in pie crust, how to make an egg wash, how to crimp a pie crust, how to braid a pie crust lattice, and more tips that make homemade desserts easy. Find all the tips and tricks for great pie crust here on thewoodandspoon.com

How Is It Used?

Once prepared and chilled, homemade pie dough can be used to make any number of treats. Although it’s typically used for dessert pies, you’ll also find that same dough being used for quiche, hand pies, and more! For today’s post, I’m going to spend time talking about the areas I get the most questions about: storing pie dough, rolling, crimping, and braiding pie dough, and baking pie dough.

Storing Pie Dough

Once prepared, most pie dough need some chill time. This isn’t a Netflix and chill kind of situation: this is a temperature situation. I like to ready my pie dough for the fridge by patting it into a flat round disk and wrapping it in plastic wrap. The wrap will protect it from drying out in the fridge. If you plan to make a slab pie or any kind of squared-off pastry, you may find it easier to chill it in a flat rectangle shape that will be easier to roll out after chilling.

If you don’t plan to use your pie dough right away, you can typically store it in the fridge up to a week in advance. Any longer, and you’re better off leaving it in the freezer. Simply wrap your plastic-wrapped dough in a sheet of heavy duty aluminum foil and freeze on a flat surface. Once frozen, pie doughs can be saved up to 6 months. When you’re ready to use it, just thaw out overnight in the fridge and allow it to rest at room temperature about 10 minutes or until it’s pliable for rolling.

You Need to Know: How to Make Pie Dough. This is a step by step tutorial with photos and videos of how to make, bake, and work with homemade butter pie dough. Learn what fat to use in pie crust, how to make an egg wash, how to crimp a pie crust, how to braid a pie crust lattice, and more tips that make homemade desserts easy. Find all the tips and tricks for great pie crust here on thewoodandspoon.com

Rolling Pie Dough

As with most pastry dough, rolling pie dough is best done on a cool, lightly-floured surface. My marble counters make an excellent place for rolling, but pastry mats and other flat surfaces will work brilliantly as well. Using a lightly floured rolling pin, begin rolling from the center of the dough to the outer edges, using short, firm strokes. Every few rolls or so, gently slide your hand under the dough to make sure your surface is still thoroughly floured. If you find more flour is needed, gently roll the dough onto the floured pin and sprinkle additional flour as needed. For most crusts, pie dough should be rolled to 1/8″-1/4″ thickness. Check to make sure your dough is large enough by holding your pie plate over the rolled-out round of dough; the dough should be an inch wider on all sides, larger if you’re working with a deep-dish pie plate.

To transfer your pie dough to a pie plate, gently roll the pie dough onto your rolling pin and unroll into the pie plate! If this method doesn’t suit you, rolled-out rounds of chilled and lightly floured dough can be folded in quarters, picked up, and unfolded into the pie plate. Once in the pan, tuck the dough into the edges of the pan and begin crimping or braiding your dough as desired. If you are making a double-crust pie, you can transfer your pie dough top the same way you did the bottom crust: simply roll the dough onto your rolling pin, unroll it centered on the pie, and begin crimping your edges together as desired.

Latticed Pie

A latticed pie is one of those things many people aspire to. In fact, there are tons of Instagram accounts, Pinterest boards, and more dedicated to intricately woven pie tops. Below, you’ll see a few of my favorite simple lattices. In my own kitchen, I love to use a pizza cutter and a clear sewing ruler to keep my trimmed strips the exact size I want them to be. I don’t have the patience for much beyond this, but if you do, know the principles are the same: keep your dough cold and work quickly!

You Need to Know: How to Make Pie Dough. This is a step by step tutorial with photos and videos of how to make, bake, and work with homemade butter pie dough. Learn what fat to use in pie crust, how to make an egg wash, how to crimp a pie crust, how to braid a pie crust lattice, and more tips that make homemade desserts easy. Find all the tips and tricks for great pie crust here on thewoodandspoon.com

Crimping Pie Dough

Again, nothing fancy here, just a few of my favorite crimps! When in doubt, the back of a fork is your friend. Just pinch your edges together and crimp away!

You Need to Know: How to Make Pie Dough. This is a step by step tutorial with photos and videos of how to make, bake, and work with homemade butter pie dough. Learn what fat to use in pie crust, how to make an egg wash, how to crimp a pie crust, how to braid a pie crust lattice, and more tips that make homemade desserts easy. Find all the tips and tricks for great pie crust here on thewoodandspoon.com

Preparing Pie Dough for Baking

At some point in your baking career, you’ll stumble upon a recipe that calls for an egg wash. More often than not, this is solely for aesthetic purposes. An egg wash, prepared by combining a whole or part of an egg with some kind of liquid (water, milk, or cream), is typically brushed in a thin layer on a prepared pie dough crust prior to baking. The protein, fat, and water in the wash adds color or gloss to the finished pie crust. Below, you’ll see a sampling of a few different wash varieties. Choose whichever works best for you or go for my favorite: whole egg whisked together.

You Need to Know: How to Make Pie Dough. This is a step by step tutorial with photos and videos of how to make, bake, and work with homemade butter pie dough. Learn what fat to use in pie crust, how to make an egg wash, how to crimp a pie crust, how to braid a pie crust lattice, and more tips that make homemade desserts easy. Find all the tips and tricks for great pie crust here on thewoodandspoon.com

Blind/ Par-Baking

A blind baked (or par-baked) crust is one that has been partially or fully baked prior to adding the filling. Usually done only on single crust pies, blind baking can help prevent soggy bottoms and ensure that crusts are cooked thoroughly and evenly. To blind bake, start by docking (or poking holes with a fork) the bottom and sides of your chilled pie dough that has been rolled into a pan. Fit a crumpled sheet of parchment paper into the bottom and sides of the dough and fill it with pie weight, dried rice, or dried beans. The weight will prevent steam from bubbling underneath the dough and ensure that the crust remains flat in the pan.

You Need to Know: How to Make Pie Dough. This is a step by step tutorial with photos and videos of how to make, bake, and work with homemade butter pie dough. Learn what fat to use in pie crust, how to make an egg wash, how to crimp a pie crust, how to braid a pie crust lattice, and more tips that make homemade desserts easy. Find all the tips and tricks for great pie crust here on thewoodandspoon.com

More Help on How to Make Pie Dough

We’re nearing the end of this lengthy (but hopefully helpful?) tutorial, so I wanted to wrap things up with a few frequently asked questions. Most of these are internal questions that blaze across my brain when a failed pie attempt has me searching Google for answers or help, but some of these are questions that have been posed me to by readers like you! We’ll end on this note, but be sure to see below for my favorite double crust pie recipe. It’s been tried and true for me for years, the combination of shortening and butter yielding a flaky yet flavorful crust. Give it a try and let me know what you think! Without further ado, here’s some FAQ!

Why is my pie dough sticky? Two possible situations: either it’s not cold enough or you added too much water. Pop it in the fridge for 30 minutes or so to see if that helps!
Why did my pie crust shrink in my pan? Again, it’s probably a hydration issue. Next time, add a little less water and chill the pie crust prior to baking it. I even like to pop crusts in the freezer sometimes!
What kind of rolling pin is best? This is a personal preference thing. I prefer a wooden rolling pin with traditional handles, but you may opt for a French pin or one that is made with marble or plastic! The important thing is keeping that pin floured the whole time you roll out your dough!
Can I use different flours in my pie crust? Sure. The internet is loaded with recipes for people looking to use alternative flours. I don’t have a recipe here that I’d recommend, but I’m sure you’ll find something on the interwebs.
Is a deep-dish pie the same as a standard one? Not typically. On this site, I always specify where a deep-dish pie pan is needed, because they always hold more volume. If you attempt to make a deep-dish pie recipe in a standard pie plate, you’ll wind up with too many ingredients and not enough room. Tread lightly.
So what kind of pie plate is best? Again, this is a preference thing. I live and die by my William-Sonoma Goldtouch Pan, but many other people swear by glass or even ceramic. I will say that glass is helpful when you’re wanting the ensure a crisp, golden bottom- after all, you can look under the pie and see how the cooking is coming!
Do I have to flour or grease my pie plate? Nope, not unless the recipe you’re following specifies to do so.
How can I get a crisp-bottomed pie? Par-baking is a great option for single pie crusts, but I also love to bake my pies closer to the bottom third of the oven. Other recipes may specify to add an egg wash to the bottom of the pie.
How do I know my fruit pie is done? I always look for bubbling fruit in the middle of the pie.
What do I do if my pie crust is too brown before the filling is bubbling? Use a sheet of aluminum foil to gently cover the top. If it’s just the edges getting too dark, make a foil collar to rest around the edge of the pie like a crown.
Where can I learn more about your favorite pie crust? Check out a super old post here!
Now that I know how to make pie dough, what pie do you recommend? For a cream pie, check out my favorite Southern Coconut Cream Pie . For a summer favorite, look no further than this Peach Berry Pie . And for something a little different, try these Raspberry Champagne Pop-Tarts.

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My Favorite Pie Dough

A pie crust equal parts buttery and flaky, lightly golden, and perfectly baked- this is the only recipe for a double pie crust that you’ll ever need.

  • Author: Kate Wood
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 1 Double Crust 1x
  • Category: Pastry

Ingredients

Scale
  • 3 ½ cups (420 gm) all purpose flour
  • 3 teaspoons (12 gm) sugar
  • 3/4 teaspoon (4 gm) salt
  • 2/3 cup (135 gm) chilled solid vegetable shortening, cut into pieces
  • 3/4 cup (11/2 sticks, 170 gm) chilled unsalted butter, cut into pieces
  • 10 tablespoons (approximately) ice water

Instructions

  1. Give the dry ingredients a whiz in the food processor to combine.
  2. Pulse in the shortening and butter, just until barely evenly dispersed.
  3. Begin adding ice water, 2 tablespoons at a time until moist clumps begin to form.
  4. Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least two hours prior to use.
  5. When ready to use, roll out to 1/4″ thickness and line the bottom of a 9″ pie pan. This is enough dough to fill a deep dish pan as well. Prior to baking, brush with an egg wash, if desired. This is done by whisking 1 egg with 1 tablespoon of water and lightly brushing crust prior to use.

Notes

  • This recipe makes a double crust. If you want extra dough for decorating the top, I recommend doubling the recipe and saving leftover crust for a future pie! The dough freezes nicely when wrapped well.
  • Chilling the dough is essential. If your dough gets too warm while you are rolling it out or decorating the top, you may not get as flakey of a crust as you might desire. So work swiftly!
  • Patch up holes or tears in the crust with leftover dough. Even small holes on the bottom of the pie plate can make a burned and sticky mess of your pie and you’re not going to want to waste a drop of this deliciousness!
  • You can easily substitute the shortening for butter and visa versa, however I cannot vouch for any other substitutions. Unless you’re super anti-shortening or anti-butter, I strongly recommend this combination for a buttery, flaky crust.

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Berry Buckle

Berry Buckle by Wood and Spoon blog. This is a simple breakfast cake / dessert dotted with summer blackberries and blueberries and topped with an almond streusel. The cake bakes up well and is delicious served with whipped cream and ice cream. Learn how simple the recipe is at woodandspoon.com

Before I moved to the South, I didn’t know a thing about Southern hospitality. In my mind, hospitality was something reserved for the hotel industry and Martha Stewart. What could the word possibly mean outside of those two instances? In the 15+ years since that I’ve lived in the Deep South, I’ve slowly gotten to tiptoe in to warmth that is Southern hospitality, and I gotta say, it feels good. The kindness, the intentionality, and the service of it feels like living and breathing love. There’s nothing like it.

Berry Buckle by Wood and Spoon blog. This is a simple breakfast cake / dessert dotted with summer blackberries and blueberries and topped with an almond streusel. The cake bakes up well and is delicious served with whipped cream and ice cream. Learn how simple the recipe is at woodandspoon.com
Berry Buckle by Wood and Spoon blog. This is a simple breakfast cake / dessert dotted with summer blackberries and blueberries and topped with an almond streusel. The cake bakes up well and is delicious served with whipped cream and ice cream. Learn how simple the recipe is at woodandspoon.com

Just yesterday, Charlie’s daycare teacher offered to share some blueberries she had picked from the bushes on her property. A few hours later, she showed up at my door with a 12-gallon storage bin filled to the brim with hand-picked summer produce. No charge, no request for anything in return, just an offer from a friend who knew my baby loved blueberries. I spent the next few minutes filling bags with berries to share with my friends and tried not to get teary-eyed over the obvious symbolism that was playing out right in front of me. I was reminded that when we love others, whether via blueberries, our words, our actions, or some other form of hospitality, that love almost always gets passed on and affects so many more people that we initially imagined. It multiplies and grows.

Berry Buckle by Wood and Spoon blog. This is a simple breakfast cake / dessert dotted with summer blackberries and blueberries and topped with an almond streusel. The cake bakes up well and is delicious served with whipped cream and ice cream. Learn how simple the recipe is at woodandspoon.com
Berry Buckle by Wood and Spoon blog. This is a simple breakfast cake / dessert dotted with summer blackberries and blueberries and topped with an almond streusel. The cake bakes up well and is delicious served with whipped cream and ice cream. Learn how simple the recipe is at woodandspoon.com

I’d like to be a person that grows love. The hospitality and generosity I received in that bin of blueberries reminds me that that every little thing can make a difference, and those simple offerings of kindness rarely affect just the person we’re sharing them with. They make a difference, and the world needs more of that love. So today (or sometime in the future!), when you have the opportunity to give generously yourself and your resources, I hope you’ll remember that hospitality isn’t a job set aside for a select few- it’s an opportunity for us all.

Berry Buckle by Wood and Spoon blog. This is a simple breakfast cake / dessert dotted with summer blackberries and blueberries and topped with an almond streusel. The cake bakes up well and is delicious served with whipped cream and ice cream. Learn how simple the recipe is at woodandspoon.com

Now that I have a few freezer bags full of blueberries, I’m looking forward to recipes that will honor the fruit in a way it deserves. This berry buckle is one such recipe, and it’s so delicious and simple that I think you’re bound to like it too. Here, a vanilla and almond-scented buttermilk cake is dotted with fresh berries and baked with a simple and buttery almond streusel on top. The end result is a cake that is equal parts breakfast and dessert, which we all know is my very favorite thing to make. Served with a dollop of whipped cream or simply a cup of coffee, this berry buckle is definitely the perfect treat to make this summer. Let me tell you how.

Berry Buckle by Wood and Spoon blog. This is a simple breakfast cake / dessert dotted with summer blackberries and blueberries and topped with an almond streusel. The cake bakes up well and is delicious served with whipped cream and ice cream. Learn how simple the recipe is at woodandspoon.com

To make this berry buckle, we start by creaming butter and sugar together until it’s pale and fluffy. A single eggs and extract come next followed by buttermilk and a few simple dry ingredients. The batter is spread into an 8″ or 9″ pan and then dotted with fresh berries- any of your favorites will do. The cake is partially baked before being sprinkled with the almond streusel.

After baking, this berry buckle tastes terrific served warm with ice cream or even on its own. If you happen to have some ripe summer produce on hand, this is definitely a terrible option for utilizing it. Give the recipe a try and let me know what you think! Happy Wednesday and Happy Baking!

If you like the berry buckle you should try:

Blueberry Lemon Pound Cake
Blueberry Sour Cream Pie
Whole Wheat Blueberry Muffins
Blueberry Cornbread
Strawberry Almond Skillet Cake

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Berry Buckle

This berry buckle is a moist buttermilk cake dotted with fresh summer berries and a simple almond streusel!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 9 Servings 1x
  • Category: Dessert

Ingredients

Scale

For the streusel:

  • 3 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons unsalted butter at room temperature
  • ¼ cup sliced or chopped almonds

For the cake:

  • 1/4 cup (55 gm) unsalted butter, at room temperature
  • ¾ cup (150 gm) sugar
  • 3/4 teaspoon vanilla
  • ½ teaspoon almond extract
  • 1 large egg, at room temperature
  • 11/4 cups (150 gm) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120 gm) buttermilk
  • 11/2 cups mixed berries (I used 1 cup blackberries and ½ cup blueberries)

Instructions

To prepare the streusel:

  1. Stir to combine the flour and sugar. Use the back of a fork to cut the softened butter into the dry ingredients until it is incorporated in pea-sized crumbs. Toss in the almonds and set aside.

To prepare the cake:

  1. Preheat the oven to 375 degrees. Grease a 10” cast iron skillet and set aside.
  2. In the bowl of a stand mixer or in a large mixing bowl, cream together the butter and ¾ cup sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla, almond extract, and egg and beat to combine. Scrape the sides of the bowl. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add half of the flour mixture to the butter and stir to almost combine. Add half of the buttermilk and stir to almost combine. Repeat this process once more until all of the flour mixture and milk has been combined. Scrape the sides of the bowl and fold in any unincorporated bits.
  3. Spread the batter out in the greased skillet. Arrange the berries all over the top of the batter, pressing them down gently into the batter. Bake in the preheated oven for about 15 minutes, and then carefully sprinkle the streusel on top of the cake. Bake for an additional 12 minutes or until a toothpick inserted comes out clean. Allow to cool slightly prior to serving. 

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No-Bake Lemon Icebox Pie (and a fresh Mother’s Day Gift Guide!)

No-Bake Lemon Icebox Pie and Mother's Day Gift Guide by Wood and Spoon blog. This simple lemon icebox pie is completely no bake and terrific for novice and beginner bakers! Made with fresh lemon juice, cream cheese, and whipped cream, this fresh and summery treat is a yummy way to welcome warmer days ahead. Learn how to make this easy dessert on thewoodandspoon.com

The fabulous (and kind of embarrassing) part of writing a blog is that, in a way, you’re kind of just writing to yourself. Sure, on my most egomaniacal days, I like to imagine that I’m reaching millions of people, each paragraph of every post resonating with readers all across the world, but in all reality, I’m usually just writing to myself and my Mom. (Hi, Mom!) So today, in honor of Mother’s Day and in addition to an absolutely fabulous, insanely easy no-bake lemon icebox pie recipe that will come later, I’m going to interview myself to answer all the questions about motherhood approximately no one everyone is currently asking me.

Q: So tell me about your kids! I’m a mom to three tiny humans: Aimee (6), George (almost 5), and Charlie (1). Aimee is my bold, type A, creative mini-me. She’s a little bossy but only because her big Mama-bird heart really believes it’s her job to take care of everyone. Aimee makes friends wherever she goes, and her kindness and compassion for the people around her is admirable. George is the silliest, snuggliest kiddo in the bunch. He loves to be loved and to give out his love to anyone who will receive it. George’s laugh is one of the single-greatest sounds I’ve ever heard in my life, and thankfully, I get to hear it often. And finally, there’s Charlie. He’s the newest in the bunch, and we’re still getting to know his little personality. So far I’ve seen him to be strong-willed, fearless, and eager to keep up with his older siblings. Also, I know every mother thinks their kid is a smart, but this mother KNOWS her kid is; Charlie has mad street smarts, even as a 1-year-old. Please pray for me.
Q: Wow! It sounds like you have your hands full. How do you juggle motherhood and a work-from-home job? Let me start by saying that, besides mothers, childcare workers are the most underpaid and overworked people I’ve ever met in my life. My kids all go to school/daycare for at least a few hours each day, and I have those women to thank for my workday freedom (and sanity). While they go to school and drive their teachers insane, I get to plug away at this little site and do all the household stuff that no one cares about.
Q: Lucky you! Sounds like you’ve got it all down to a science! Wrong. Wrong, wrong, wrong, wrong. Mothering is the one thing that cannot be subjected to scientific law, because children are forever changing, morphing into little Transformer versions of people I’ve never met. For example, last Monday, one of my kids requested blueberries in his lunchbox and then proceeded to eat the entirety of the two pints I had stored in the fridge. Delighted that he was enjoying fruit so much, I brought more berries home only to have him spit at them, puckering his lips and declaring he was allergic to them. Well, I wasn’t having it. I let him sit with those blueberries until he finally came clean with his real reason for avoiding them: he wanted Cheez-It’s in his lunchbox instead. Rule #1 of parenting: WE DO NOT NEGOTIATE WITH TERRORISTS.
Q: Aww, that’s so funny. Kids do the dardest things. Tell me more! You’re right, it probably would be super funny if that was the only resistance I came up against on a daily basis. But then there’s bath time, temper tantrums, and trying to keep track of all those tiny socks. There’s spilled sippy cups in my car and sticky mouth stains on the shoulders of all my shirts. Also, have you ever tried to put long john pajamas on a baby straight from the bath? Have you ever found your phone in the garbage can or your retainer in the toilet? Have you ever found your kid hiding in the pantry with a Costco-sized bin of gummy bears 5 minutes before bedtime? *Cough* Yeah, me neither.
Q: Wow, that was kind of an intense over-share. Maybe we can get back to the fun parts of motherhood? Sorry for spoiling your fun, Karen. I was just being honest. But you’re right- there is so much good stuff to gush about when it comes to motherhood. I can’t speak to mothering older kids or adults, but I will say that one of the sweetest parts of mothering younger kids is knowing sure as anything how much they love you. You can see in their eyes and feel it in the way they linger in those morning hugs. As exhausting as the schedules and discipline and wide-open chaos can be from time to time, I know that even when they don’t acknowledge it they are receiving all the little bits of love I throw their way. What a privilege it is to be that person for someone. One day in particular will stick out in my mind forever- a few years ago, one of my kiddos crawled up in my lap and, after sitting there still for a few minutes, looked up at me and said, “Mama, you make me feel safe.” It wrecked me. Ultimately, that kind of trust is something we all are looking for from the people we love, and I get to offer it three times over. #Blessed.
Q: Such a sweet story! Any last words on mothering? I dreamed about being a mother my whole life (No, literally though. I think I scared a lot of my high school boyfriends away when I told them I just wanted to be a Mom when I grew up, but I’ll save those relationships for another interview), and I’m happy to report that motherhood is everything I dreamed it would be and more. The longer I mother my own children the more I realize that mothering isn’t reserved for the select few that grow, birth, and raise children under their own roof. As women, we’re all called to motherhood in our own unique way, and now, I am able to look back and recognize how all sorts of women mothered me throughout my own life: aunts, mothers of friends, sweet women at church, and even grown ladies I rub shoulders in the present time. So many women have poured out encouragement and love and truth into my life, and that kind of selfless, unwarranted love is precisely what mothering looks like. So for all the women out there with kids or without kids: Happy Early Mother’s Day. You have an opportunity to mother beautifully right where you are, and I hope you receive the love and gratitude you deserve for it in the coming week.

So today, if you find yourself with a Mama you want to love on this coming Mother’s Day, check out the guide I’ve prepared below! Lots of my favorite things are represented on this list, and I have a hunch you know just the person to buy them for.

No-Bake Lemon Icebox Pie and Mother's Day Gift Guide by Wood and Spoon blog. This simple lemon icebox pie is completely no bake and terrific for novice and beginner bakers! Made with fresh lemon juice, cream cheese, and whipped cream, this fresh and summery treat is a yummy way to welcome warmer days ahead. Learn how to make this easy dessert on thewoodandspoon.com

From top left clockwise:
Winc Wine Subscription
Swim Cover-Up Romper
Zalto Wine Glasses
Lululemon Wunder Under Train Leggings
Woven Slide Sandals
Citrus Press
Monogrammed Beach Tote
OPI Longwear Nail Laquer
Relaxed Denim Shorts
Faux Orchid
One Love Enzyme Cleansing Oil
Letters to My Son (or Daughter!) Book

No-Bake Lemon Icebox Pie and Mother's Day Gift Guide by Wood and Spoon blog. This simple lemon icebox pie is completely no bake and terrific for novice and beginner bakers! Made with fresh lemon juice, cream cheese, and whipped cream, this fresh and summery treat is a yummy way to welcome warmer days ahead. Learn how to make this easy dessert on thewoodandspoon.com
No-Bake Lemon Icebox Pie and Mother's Day Gift Guide by Wood and Spoon blog. This simple lemon icebox pie is completely no bake and terrific for novice and beginner bakers! Made with fresh lemon juice, cream cheese, and whipped cream, this fresh and summery treat is a yummy way to welcome warmer days ahead. Learn how to make this easy dessert on thewoodandspoon.com

Now onto this no-bake lemon icebox pie.

Why do we need this lemony dessert in our life? Because it’s no-bake. So simple. Quick to make and entirely refreshing. If you’re new to baking or, like me, just need a few things in your back pocket that are insanely delish and easy to make, this no-bake lemon icebox pie is just the thing. With a graham cracker crust and a whipped lemony cream cheese filling, this dessert is the freezer all-star us Moms need.

No-Bake Lemon Icebox Pie and Mother's Day Gift Guide by Wood and Spoon blog. This simple lemon icebox pie is completely no bake and terrific for novice and beginner bakers! Made with fresh lemon juice, cream cheese, and whipped cream, this fresh and summery treat is a yummy way to welcome warmer days ahead. Learn how to make this easy dessert on thewoodandspoon.com
No-Bake Lemon Icebox Pie and Mother's Day Gift Guide by Wood and Spoon blog. This simple lemon icebox pie is completely no bake and terrific for novice and beginner bakers! Made with fresh lemon juice, cream cheese, and whipped cream, this fresh and summery treat is a yummy way to welcome warmer days ahead. Learn how to make this easy dessert on thewoodandspoon.com

To make this no-bake lemon icebox pie, we start with the salty graham cracker crust. Butter, graham cracker crumbs, brown sugar, and salt come together into a sandy mixture that get pat into the bottom of a springform pan. The filling here is just a few ingredients too: lemon juice, cream cheese, sweetened condensed milk, and loads of whipped cream. You can think of it as a no-churn ice cream in a pie crust (aka HEAVEN!) After a long stint in the freezer, this dessert is ready to go. Make it ahead and serve it slightly thawed from the freezer for a bright, refreshing, and decadent treat. This is the perfect dessert this time of year, but would be great in the warmer months too.

I do hope you enjoy this no-bake lemon icebox pie. If you happen to try it, let me know what you think! Happy Mother’s Day to all the women out there and happy baking, friends!

No-Bake Lemon Icebox Pie and Mother's Day Gift Guide by Wood and Spoon blog. This simple lemon icebox pie is completely no bake and terrific for novice and beginner bakers! Made with fresh lemon juice, cream cheese, and whipped cream, this fresh and summery treat is a yummy way to welcome warmer days ahead. Learn how to make this easy dessert on thewoodandspoon.com

If you like this no-bake lemon icebox pie you should try:

Lemon Lavender Icebox Cake
Strawberry Icebox Pie
Lemon Poppyseed Muffins
Lemon Olive Oil Pie

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No-Bake Lemon Icebox Pie (and a fresh Mother’s Day Gift Guide!)

This Lemon Icebox Pie is a no-bake treat that can be made ahead with just a few simple ingredients!

  • Author: Kate Wood
  • Prep Time: 15
  • Total Time: 15
  • Yield: 9 Servings 1x
  • Category: Dessert

Ingredients

Scale

For the crust:

  • 16 graham crackers (240 grams) crushed to crumbs
  • ½ cup (113 gm) unsalted butter, melted
  • 6 tablespoons brown sugar, packed
  • 1 teaspoon kosher salt

For the filling:

  • 11/2 cups heavy whipping cream
  • 4 ounces cream cheese at room temperature
  • 1 (14 ounce) can sweetened condensed milk
  • 11/2 tablespoons lemon zest
  • 1/2 cup fresh squeezed lemon juice (from about 3 large lemons)

Topping:

  • ½ cup heavy whipping cream
  • 3 tablespoons sugar

Instructions

To make the crust:

  1. Combine all of the ingredients together in a large bowl until it comes together into a sandy mixture. Pat the crumbs into the bottom and 1” up the sides of a 9” springform pan. Set aside while you assemble your filling. 

To make the pie:

  1. In a large bowl, whip the heavy whipping cream on medium speed using the whisk attachment until stiff peaks form and the mixture becomes fluffy and cloud-like. Set aside.
  2. In a separate bowl, beat the cream cheese until smooth and no lumps remain. Stir in the condensed milk, lemon zest, and lemon juice until smooth. Use a rubber spatula to fold in the whipped cream until fluffy and combined. Spread the mixture into the pan on top of the crust and place in the freezer to firm up, about 2 hours. At that time, make the topping by whipping the cream and sugar on medium speed until it thickens to a cloud-like consistency. Gently spread this on top of the lemon filling and place back in the freezer to freeze until solid, about 6 hours. When ready to consume, run a warm knife along the edges of the pan to release the pie from the sides. Slice and serve cold!

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Southern Coconut Cream Pie

Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com

If you live in my neck of the woods, it’s the first day back after a much-needed spring break. Although Mondays and I don’t typically get along, I’m feeling refreshed and really happy to settle into a normal pace of life today. This past week, my family and I were hugely fortunate to vacation with our closet friends in The Bahamas, and it. was. phenomenal. It’s been years since I’ve visited the islands, and this was my very first time scoping out any area outside of the hyper-touristy Nasseau. Today, I’m going to share a Southern coconut cream pie as a nod to those island flavors as well as a few pictures from our time spent there. Also, full disclosure: I am not a travel agent. Planning trips outside of metropolitan areas is not my area of expertise, but fortunately, one of my dear friends absolutely rocks at it. So while I can’t take credit for anything that happened on this trip, I feel hugely fortunate to be on the receiving end of her travel savvy (thanks Rayne!). Lucky me.

Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com
Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com

For those that don’t know, the Exumas are a small chain of cays that make up part of The Bahamas. Envision white sand and turquoise water and stretches of unspoiled beaches. (Sidenote: You may have heard of the Exumas as a film location for the Pirates of the Carribbean movies or the famously catastrophic Fyre Festival.) For this trip, we opted to stay in a more undeveloped section known as Little Exuma in a house called the Exuma Outpost (insert my praise hands here). It was incredible. Our house was situated on a little cove that was mostly ours, and, truly, it’s probably the closet I’ll ever come to staying on a private island.

Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com

We opted to charter a boat for a couple days of our trip as a means of exploring the Exumas. Snorkeling, swimming with sea turtles and stingrays, and fishing were among the things we enjoyed on our boat days. The Exumas are definitely best seen by water and both of our tour guides were super knowledgable- I’d highly recommend. On the off days, we let the kids swim in the pool and explore the ocean, even taking time to read, sleep in, and play games. For meals, we enjoyed the hole-in-the-wall, open-air restaurants that speckled the island serving fish sandwiches and rum punch. Although Brett and I normally favor a few nice dinners or fancy outings, it was refreshing to be able to head anywhere in our sandals and jean shorts. We did opt for some in-house catering on two evenings, and that was terrific. Who better to give us a taste of local flavors than the locals themselves?!

Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com
Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com

For our family, the trip was a terrific time with friends and a chance to let our two oldest (Charlie stayed home!) get some play time and swim practice before summer arrives. Both of them fell in love with The Bahamas, and when we returned home, George said he wished he could be on vacation everyday. Me too, buddy, me too. I would absolutely recommend this kind of a vacation for a couple, family, or group that is interested in a no-frills vacation in the prettiest location possible. What the undeveloped terrain of the Exumas lacks in fancy restaurants and touristy attractions, it makes up for in relaxation, beauty, and frozen mojitos (insert more praise hands). Here’s a few more photos!

Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com
Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com
Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com

So onto this Southern coconut cream pie.

I am not a crazy coconut person (unless we’re talking Pina coladas, okay?), but I do love a good old-fashioned southern pie. This one fits the bill. Here, my favorite pie crust holds the sweetened stovetop filling made with coconut milk, coconut flakes, and a generous amount of sugar. While the pie isn’t overly coconutty, it is seriously creamy and has a decent amount of texture given the toasted coconut and crisp, buttery shell. I love this Southern coconut cream pie this time of year just before summer berries and stone fruits steal the show. If you’re looking for a last-minute dessert option for your Easter tables, HELLO. It’s here.

Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com

To make this Southern coconut cream pie, we start with the pie crust. Flour, butter, and shortening are whizzed together into a soft dough that is par-baked in a deep dish pie pan. Once cooled, you can start on the filling. Half and half is cooked with sugar, coconut milk, and flour until thickened. A single egg plus a few extra yolks are stirred in next, just until it’s bubbling and thickened again. Butter, vanilla, and sweetened coconut flakes fninsh out the filling that is now ready to be poured into the prepared pie crust. There is some wait time involved: cream pies need about 6 hours to set. Once chilled, a little extra whipped cream (ok, a lotta extra) is added, followed by some toasted coconut. Voila! Delicious.

Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com
Southern Coconut Cream Pie and our Trip to the Exumas. This is a stovetop vanilla custard pie flavored with sweetened coconut flakes and topped with a homemade whipped cream. The butter and shortening flaky pie crust is filled with the coconut milk filling and it makes for a delicious summertime or spring tropical flavored bake ahead pie for dessert. Learn how simple it is to make southern pies on thewoodandspoon.com

Give this southern coconut cream pie a whirl and let me know what you think! Also, tell me about your own travels! Have you managed to take any small outings this year? Any post-COVID trips on the horizon? I’m ready to get out and about, and this trip was the perfect way to start. Happy Monday, y’all!

If you like this southern coconut cream pie you should try:

Banana Coconut Chocolate Cream Pie
Hazelnut Mocha Cream Pie
Banana Cream Pie Cake
Vegan Coconut Lime Ice Cream Pie
Coconut Cream Pie Puffs
Banana Cream Pie with Oatmeal Cookie Crust

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Southern Coconut Cream Pie

This southern coconut cream pie features a flaky homemade crust, a sweetened coconut milk filling, and loads of whipped cream and toasted coconut on top!

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 360
  • Yield: 9 Servings 1x
  • Category: Dessert

Ingredients

Scale

For the crust:

  • 13/4 cups (245 gm) all-purpose flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 5 tablespoons chilled solid vegetable shortening, cut into pieces
  • 6 tablespoons chilled unsalted butter, cut into pieces
  • 5 tablespoons (approximately) ice water
  • 1 large egg whisked with 1 teaspoon water

For the filling:

  • 1 cup (200 gm) sugar
  • ½ cup (70 gm) all-purpose flour
  • 3/4 teaspoon salt
  • 1 can (13.5 ounces)  full fat coconut milk, shaken to combine
  • 11/4 cups (360 gm) half and half
  • 1 large egg plus 2 large egg yolks, whisked together in a small bowl
  • 2 tablespoons unsalted butter
  • 11/2 teaspoons vanilla extract
  • 1 cup sweetened flaked coconut

For the topping:

  • 1 cup heavy whipping cream
  • ¼ cup sugar
  • Additional sweetened coconut flakes, if desired

Instructions

To prepare the crust:

  1. Whiz the flour, sugar, and salt in a food processor to combine (Note: you can also do this by hand with a pastry cutter!) Pulse in the shortening and butter, just until evenly dispersed in pea-sized clumps. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. Remove dough from food processor, form it into a flat round disk, and wrap in plastic wrap. Chill in the fridge for at least an hour prior to use.
  2. When you’re ready to bake the pie, roll the dough out on a well-floured surface into a 1/8-1/4” circle about an inch larger than your pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough leaving a 1” border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate and crimp the edges as you prefer. Prick a few holes in the bottom of the dough with a fork and place the whole pan into the freezer to chill briefly, about 20 minutes. In the meantime, preheat the oven to 400 degrees.
  3. When the oven is preheated, remove the pie plate from the freezer and line the insides of it with a piece of parchment paper. Use either pie weights or dry beans/rice to weigh down the dough and bake on the lowest rack in the oven for about 15 minutes. After this initial bake, remove the pie weights, brush the entire crust with a thin layer of egg wash (the egg whisked with water), and bake on the center rack of the oven for an additional 7-10 minutes or until golden brown. Set aside to cool while you prepare your filling.

To prepare the filling:

  1. In a heavy-bottomed pan, whisk together the sugar, flour, and salt. Whisk the coconut milk and half and half together in a small bowl, breaking up any clumps that may have been in the coconut milk with a whisk. Slowly add in the milky mixture, stirring all the while, and set the pan over medium-low heat. Keep stirring regularly until the mixture comes to a bubble. Continue stirring and cooking an additional 1-2 minutes, removing from heat only once the mixture has thickened to a mayonnaise consistency. Carefully scoop up a cup of the hot mixture in a measuring cup of ladle and slowly add it to the eggs, whisking them all the while to ensure they don’t scramble under the heat of the pudding. Once the entire cup has been added, pour the egg mixture back with the remaining pudding in the pan, stir, and place back on low heat. Bring to a bubble again and cook for an additional minute and a half to thicken and then remove from heat. Stir in the vanilla, butter, and coconut and pour the mixture into the prepared pie crust. Place a sheet of plastic wrap directly on top of the filling and refrigerate until cooled and firm.
  2. Once cooled, prepare your topping by beating the whipping cream in a large bowl on medium speed until thickened to soft peaks. Slowly add in the sugar and continue whipping until thickened to a cloud-like consistency. Top the pie with the whipped cream and toast the coconut flakes on the stove until golden. Sprinkle on top and serve immediately!

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Ghirardelli Chocolate Espresso Tarts

Chocolate Espresso Tarts by Wood and Spoon blogs. These tarts have a cocoa powder and espresso shortbread crust and a rich and buttery semisweet chocolate ganache filling. To top them, a simple espresso whipped cream is added! These tarts make a great festive individual dessert but each one can easily serve as a dessert for two as well! Learn how to make homemade chocolate tarts on thewoodandspoon.com

We’re coming out of that time of year when people go nuts for all the cozy fall flavors: pumpkin, apple, maple, pecan, and more. Don’t get me wrong- I love a traditional Thanksgiving dessert as much as the average bird, but you know what’s always in season? CHOCOLATE. That single ingredient has gotten me through more breakups, celebrations, hard days, and more, and today, chocolate is the ingredient that will shine in our newest recipe: Ghirardelli Chocolate espresso tarts. Let me tell you all about them.

Chocolate Espresso Tarts by Wood and Spoon blogs. These tarts have a cocoa powder and espresso shortbread crust and a rich and buttery semisweet chocolate ganache filling. To top them, a simple espresso whipped cream is added! These tarts make a great festive individual dessert but each one can easily serve as a dessert for two as well! Learn how to make homemade chocolate tarts on thewoodandspoon.com

These chocolate espresso tarts are not for the faint of heart. These rich treats are for the chocolate lovers who aren’t afraid of a little indulgence and want to celebrate the coming weeks with a dessert special enough for the occasion. Here, a simple press-in cocoa and espresso powder-scented shortbread crust is baked in individual tart forms and filled with a silky semisweet chocolate ganache. Each serving is finished with a dollop of espresso whipped cream which complements each chocolatey bite both with flavor and texture. Here’s how to make them.

Espresso Chocolate Tarts by Wood and Spoon blogs. These tarts have a cocoa powder and espresso shortbread crust and a rich and buttery semisweet chocolate ganache filling. To top them, a simple espresso whipped cream is added! These tarts make a great festive individual dessert but each one can easily serve as a dessert for two as well! Learn how to make homemade chocolate tarts on thewoodandspoon.com

First, we start with the crust. Flour, sugar, cocoa powder, and espresso come together with a pool of melted butter. The crumbly aftermath gets pressed into the bottoms of 5 individual fluted tart pans and baked in a preheated oven. In the meantime, we can make the ganache. Ghiradelli Semi-Sweet Chocolate Chips are combined with warm whipping cream and softened unsalted butter to make a glossy ganache that will set up soft over time as it cools in the prepared crusts. Finally, when ready to serve, we top each with espresso-scented cream and any extra crumbles of the chocolate crust you may have on hand. Voila!

Chocolate Espresso Tarts by Wood and Spoon blogs. These tarts have a cocoa powder and espresso shortbread crust and a rich and buttery semisweet chocolate ganache filling. To top them, a simple espresso whipped cream is added! These tarts make a great festive individual dessert but each one can easily serve as a dessert for two as well! Learn how to make homemade chocolate tarts on thewoodandspoon.com

The holidays may look different this year, but we can make them sweeter with delicious and celebratory treats like these espresso chocolate tarts. Many thanks to Ghiradelli for sponsoring this #GhirardelliBaking post; check out their site and your local stores for both their bittersweet and semi-sweet baking chip options that make our efforts in the kitchen rewarding and delicious. Happy Baking!

Espresso Chocolate Tarts by Wood and Spoon blogs. These tarts have a cocoa powder and espresso shortbread crust and a rich and buttery semisweet chocolate ganache filling. To top them, a simple espresso whipped cream is added! These tarts make a great festive individual dessert but each one can easily serve as a dessert for two as well! Learn how to make homemade chocolate tarts on thewoodandspoon.com

If you like these Chocolate espresso tarts tarts you should try:

Double Chocolate Ganache Tart
Homemade Chocolate Truffles
Chocolate Caramel Pecan Tarts
Brownie Petit Fours
White Chocolate Ganache Shortbread

Chocolate Espresso Tarts by Wood and Spoon blogs. These tarts have a cocoa powder and espresso shortbread crust and a rich and buttery semisweet chocolate ganache filling. To top them, a simple espresso whipped cream is added! These tarts make a great festive individual dessert but each one can easily serve as a dessert for two as well! Learn how to make homemade chocolate tarts on thewoodandspoon.com
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Ghirardelli Chocolate Espresso Tarts

These chocolate espresso tarts have an espresso and cocoa powder shortbread crust and are filled with a buttery semisweet chocolate ganache. Each one is topped with a dollop of espresso whipped cream!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 180
  • Yield: 5 Tarts 1x
  • Category: Dessert

Ingredients

Scale

For the crust:

  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • ¾ cup Ghirardelli cocoa powder
  • 1 teaspoon espresso powder
  • ¼ teaspoon salt
  • ½ cup (113 gm) unsalted butter, melted

For the filling:

  • 2 cups Ghiradelli Semi-Sweet Chocolate Chips
  • 1 cup heavy whipping cream
  • ¼ cup unsalted butter
  • Pinch of salt

For the espresso whipped cream:

  • 1 cup heavy whipping cream
  • 2 teaspoons espresso powder
  • 1/4 cup powdered sugar

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees.
  2. In a medium-sized mixing bowl, whisk together the sugar, flour, cocoa powder, espresso powder, and salt to combine. Add the melted butter and stir with a spatula to just barely combine into large moist clumps. Pat the mixture between 5- 4” fluted tart pans with removable bottoms. Gently press up the sides first and then pat the remaining crust into the bottom. Bake in the preheated oven for 10 or until the crust is set. Set aside to cool while you prepare the filling and whipped cream. 

To prepare the filling:

  1. Place the chocolate chips in a large heat-safe bowl. Gently heat the cream in the microwave or over a stovetop until barely bubbling. Pour over the chocolate chips and cover the bowl with a piece of plastic wrap. Allow to sit for 5 minutes and then use a whisk to stir to combine. Add the butter and salt and stir or beat to combine. Divide the mixture between the prepared tart pans and allow to set up at room temperature. When ready to serve, spoon on dollops of espresso whipped cream and enjoy! 
  2. To prepare the whipped cream: Dissolve he espresso powder in the whipping cream in a large bowl. Whip at medium speed until soft peaks form. Add the powdered sugar and continue whipping until fluffy to your liking.

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Sweet Potato Pie Tart with Candied Pecans and Marshmallow Whipped Cream

Sweet Potato Pie Tart with Candied Pecans and Marshmallow Whipped Cream by Wood and Spoon blog. A simple pumpkin pie-esque tart made with sugared nuts, a nuts and graham cracker crust, and a fluffy sweetened whipped cream topping! This is a terrific southern holiday favorite dessert to make during thanksgiving and Christmas winter months and is a beautiful take on the classic treat. Learn how to make them on thewoodandspoon.com

When I moved to the Deep South, I learned that things are done a little differently here than they are up North. Instead of oats and cream of wheat, Southerners rely on breakfast staples like corn grits. At meals where a Northerner might make stuffing, Southerners make cornbread dressing loaded with butter and mild herbs. The tea here is always sweetened, we have our own names for different varieties of peas and beans, and the Thanksgiving staple of pumpkin pie is quite often replaced with the Southern cult favorite: sweet potato pie. Today, we’re doing the Southern thing by making a yummy (and pretty!) sweet potato pie tart with candied pecans, a graham cracker crust, and marshmallow whipped cream. Trust me- you’re going to love it!

Sweet Potato Pie Tart with Candied Pecans and Marshmallow Whipped Cream by Wood and Spoon blog. A simple pumpkin pie-esque tart made with sugared nuts, a nuts and graham cracker crust, and a fluffy sweetened whipped cream topping! This is a terrific southern holiday favorite dessert to make during thanksgiving and Christmas winter months and is a beautiful take on the classic treat. Learn how to make them on thewoodandspoon.com

So how does a sweet potato pie differ from a pumpkin pie? Turns out, not too much. Although the flavor is strikingly similar, I find it’s the texture that ends up being slightly different. When coming up with this sweet potato pie tart, my goal was simple: capture the yummy, spiced flavors of classic sweet potato pie with some of the refined appearances of a fancier tart. I think I’ve done just that. Here, a simple and buttery press-in graham cracker and pecan crust is filled with a smooth, cinnamon-spiced sweet potato filling, and topping with candied pecans and marshmallow whipped cream. It’s as cute as it is delish!

Sweet Potato Pie Tart with Candied Pecans and Marshmallow Whipped Cream by Wood and Spoon blog. A simple pumpkin pie-esque tart made with sugared nuts, a nuts and graham cracker crust, and a fluffy sweetened whipped cream topping! This is a terrific southern holiday favorite dessert to make during thanksgiving and Christmas winter months and is a beautiful take on the classic treat. Learn how to make them on thewoodandspoon.com
Sweet Potato Pie Tart with Candied Pecans and Marshmallow Whipped Cream by Wood and Spoon blog. A simple pumpkin pie-esque tart made with sugared nuts, a nuts and graham cracker crust, and a fluffy sweetened whipped cream topping! This is a terrific southern holiday favorite dessert to make during thanksgiving and Christmas winter months and is a beautiful take on the classic treat. Learn how to make them on thewoodandspoon.com

I’m sharing today’s recipes with my good friends at Kerrygold. Kerrygold has long been my go-to for butter needs, and this sweet potato pie tart is no exception. Here, their yummy butter holds together the crumb crust and lends flavor to the candied nuts. This year, they’re partnering with bakers to highlight local ingredients and flavors that pair nicely with their butter, so be sure to check out their site for more favorite holiday recipes! Even though the holidays look different each year, food remains one of those things that brings us together, even from miles away. I love that we can honor the people we love by the food we create in our kitchens. Don’t you?

Sweet Potato Pie Tart with Candied Pecans and Marshmallow Whipped Cream by Wood and Spoon blog. A simple pumpkin pie-esque tart made with sugared nuts, a nuts and graham cracker crust, and a fluffy sweetened whipped cream topping! This is a terrific southern holiday favorite dessert to make during thanksgiving and Christmas winter months and is a beautiful take on the classic treat. Learn how to make them on thewoodandspoon.com

Happy holidays to you all and thank you to Kerrygold for sponsoring this post! I hope you all will check out their site for more recipes and give this sweet potato pie tart a try! Happy Baking!

If you like this sweet potato pie tart you should try:

Sweet Potato Meringue Pie
Sweet Potato Cinnamon Rolls
Sweet Potato Buns
Black Bottom Pumpkin Pie
Pumpkin Pancakes

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Sweet Potato Pie Tart with Candied Pecans and Marshmallow Whipped Cream

This sweet potato pie tart features a butter graham and pecan crust, a candied pecan topping, and marshmallow fluff whipped cream!

  • Author: Kate
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 120
  • Yield: 9 Servings 1x
  • Category: Dessert

Ingredients

Scale

For the crust:

  • 1 cup graham cracker crumbs
  • ¾ cup finely chopped pecans
  • ¼ cup sugar
  • ½ teaspoon salt
  • ½ cup Kerrygold Unsalted Butter, melted

For the filling:

  • 1 cup sweet potato puree (made from about 1 large sweet potato, see notes)
  • 1 cup evaporated milk
  • 3 large eggs
  • ½ cup brown sugar
  • ½ cup sugar
  • 11/2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 11/2 teaspoons cinnamon
  • ¾ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon cloves

For the candied pecans:

  • 21/2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon cinnamon 
  • 1 tablespoon Kerrygold Unsalted Butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups shelled pecan halves

For the marshmallow whipped cream:

  • 1 cup heavy whipping cream
  • 5 ounces (about 1 cup) marshmallow fluff

Instructions

To prepare the pie:

  1. Preheat the oven to 350 degrees. Prepare your crust: combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom and sides of a 9” tart pan with a removable bottom. I like to press a small amount of crumbs up the length of the sides first and then press the remaining into the bottom. Bake in the preheated oven for 8-10 minutes or until the edges are turning gold and the bottom is set. 
  2. Prepare your filling: In a large bowl, whisk together the sweet potato puree and evaporated milk. Add the egg and sugar, stirring just until combined. Add the remaining ingredients and stir to combine. Pour the filling into the prepared crust and bake at 350 degrees for about 35-40 minutes or until the center of the pie is set and no longer really jiggly. Allow to cool to room temperature.

To prepare the pecans:

  1. Preheat the oven to 325 degrees Farenheit. Line a large rimmed baking sheet with foil and lightly grease with cooking spray. Set aside.
  2. In a small bowl, combine the sugar, salt, and cinnamon. In a separate bowl, stir together the butter and vanilla and then toss in the pecans. Add the sugar mixture and toss to evenly coat the nuts. Spread the nuts out on the baking pan and bake for about 20 minutes, stirring every 10 minutes. Once dry and aromatic, remove from the oven and allow to cool completely. Store in an airtight container until ready to serve. 

To prepare the whipped cream:

  1. In a large bowl or stand mixer fitted with the whisk attachment, whip the cream on medium speed until thickened and medium peaks form. Add the marshmallow fluff and continue whipping until thickened to a cloud-like consistency. Dollop on top of the pie and decorate with pecans as desired.

Notes

  • To make sweet potato puree, peel and dice one large sweet potato and boil in a medium-sized pot of water until the potatoes are tender to the fork, about 10-15 min depending on the size of your potato pieces. Puree in a blender or food processor with 2-3 tablespoons of water, or more as needed to get a thick but smooth puree. Allow to cool prior to using in pie mixture. 

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Maple Cream Tart

Maple Cream Tart by Wood and Spoon. This is a simple cream tart made with a biscoff cookie and pecan crust, a maple cream pie filling, and a homemade maple caramel. This sweet and salty holiday dessert can be made ahead and feeds a crowd. Learn how to make this beautiful fall dessert on thewoodandspoon.com

What. A. Week.

If the radio silence around here and social media has given any wonder as to whether or not this website even exists anymore, let me just reassure you: we’re still alive. Last week, Hurricane Zeta passed through our town and absolutely wreaked havoc. We remained safe in our storm shelter and our house was relatively unaffected, but the landscape of our sweet city went through the ringer. At the present moment, 6 days later, we are still without power, and nearly every street is littered with down power lines, fallen trees, and various limbs and brush that have been gathered by home and business owners alike. As someone who lived in central Florida for 10+ years, I can say that the damage we’re experiencing is some of the worst I’ve seen, and man, I’m just grateful we’re all okay.

Maple Cream Tart by Wood and Spoon. This is a simple cream tart made with a biscoff cookie and pecan crust, a maple cream pie filling, and a homemade maple caramel. This sweet and salty holiday dessert can be made ahead and feeds a crowd. Learn how to make this beautiful fall dessert on thewoodandspoon.com

I’m eager for us to catch up on all that we’ve missed (hello, election!) and the events of the past couple of weeks (birthdays! holidays! big life stuff!), but for now, I want to share this maple cream tart with you. With a spiced pecan and cookie crust and a seriously rich and cream filling, this is a decadent autumn treat that would make a great addition to your upcoming holiday tables. Let me tell you how to make it!

Maple Cream Tart by Wood and Spoon. This is a simple cream tart made with a biscoff cookie and pecan crust, a maple cream pie filling, and a homemade maple caramel. This sweet and salty holiday dessert can be made ahead and feeds a crowd. Learn how to make this beautiful fall dessert on thewoodandspoon.com

First we’ll start with the crust. Biscoff cookies are ground to a crumb and tossed with some pecans, butter, and brown sugar. YUM. After a quick bake in the oven, the cream filling is made on a stovetop using maple syrup, eggs, and milk. Spread the filling in the prepared shell and allow it to cool completely or overnight in the fridge.

Maple Cream Tart by Wood and Spoon. This is a simple cream tart made with a biscoff cookie and pecan crust, a maple cream pie filling, and a homemade maple caramel. This sweet and salty holiday dessert can be made ahead and feeds a crowd. Learn how to make this beautiful fall dessert on thewoodandspoon.com

Garnishing this maple cream tart is a cinch, but I love to up the ante with a little homemade maple caramel. Here, all the texture and decadence of caramel is combined with the nuanced flavor of maple syrup, and it makes a seriously rich topping for this otherwise humble tart. I love to added chopped salted pecans for a little texture too, but you can go with whatever suits your taste!

Maple Cream Tart by Wood and Spoon. This is a simple cream tart made with a biscoff cookie and pecan crust, a maple cream pie filling, and a homemade maple caramel. This sweet and salty holiday dessert can be made ahead and feeds a crowd. Learn how to make this beautiful fall dessert on thewoodandspoon.com

Hugs to y’all. I hope you’re doing well and settling into the weirdness that is November 2020. I’ll see you next week with another fall recipe!

If you like this maple cream tart you should try:

Pumpkin Pecan Tart with Maple Whipped Cream
Salted Maple Pie
Maple Bacon Scones
Maple Apple Cake
Maple Oatmeal Biscuits

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Maple Cream Tart

This maple cream tart features a biscoff pecan crust, a maple cream filling, and a quick and easy stovetop maple caramel.

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 30
  • Total Time: 120
  • Yield: 9 Servings 1x
  • Category: Dessert

Ingredients

Scale

For the crust:

  • 24 Biscoff cookies (186 gm), crushed to crumbs
  • 1 cup finely chopped pecans (90 gm)
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon salt

For the filling:

  • 3 tablespoons cornstarch
  • ¼ teaspoon kosher salt
  • 1 cup milk
  • ¾ cup maple syrup
  • 2 large egg yolks
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar

For the maple caramel:

  • 1 cup maple syrup (not imitation)
  • 2 tablespoons unsalted butter
  • ¼ cup heavy whipping cream
  • ¼ teaspoon salt

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees. Combine the cookie crumbs, pecans, and melted butter. Stir to combine and press into the sides and bottom of a 9” tart part with a removable bottom. Bake in the preheated oven for about 9 minutes or until set. Allow to cool while you prepare your filling.

To prepare the filling:

  1. In a medium saucepan, whisk together the cornstarch and salt. Add the milk, maple syrup, and egg yolks and stir to combine. Turn the heat to medium heat and bring to a bubble, stirring all along. Once thickened to a pudding consistency, remove from heat and place in a heat-safe bowl. Place a sheet of plastic wrap directly on top to prevent a skin from forming and place in the fridge to cool completely. 
  2. Once cooled at least to room temperature, whip the cream and sugar together until stiff peaks form. Stir the maple pudding; if you notice any clumps, you can push the pudding through a sieve to remove any clumps. Fold the whipped cream and maple pudding together until combined and spread into the prepared pie crust. Garnish with additional cookie crumbs or pecans. Allow to set up in the fridge while you prepare the caramel.

To prepare the caramel:

  1. Bring the maple syrup to a boil in a medium saucepan and continue cooking without stirring until a candy thermometer reaching 230 degrees Fahrenheit (soft ball stage). Remove the pan from heat and carefully stir in the butter, cream and salt. Place in a heat-safe jar or container to cool slightly before serving with slices of the pie. 

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Chocolate Pudding Pie

Chocolate Pudding Pie by Wood and Spoon blog. This is an old fashioned Southern chocolate cream pie with a flaky butter and shortening homemade pie crust and an egg custard filling made with cocoa powder! This is a stovetop pie that is a simple treat for a crowd all year round. Chocolate lovers will enjoy this rich dessert on thewoodandspoon.com

It’s been a while since we made fun of my husband. He’s an easy target, not because he’s an unfortunate human but because he’s such a good sport, and I have a particularly terrific time poking fun at his eating habits. If you’ve been around this block a time or two, you know he loves pudding (or, “puddin,” as he would say) but really prefers the store-bought variety. I’m talking Snack Packs. Pudding Packs. The ones that clearly have no real ingredients because they don’t even require refrigeration. He’s easy to please yet impossible to impress, but this chocolate pudding pie is one of the first wins I’ve recorded in a while. He loves it, and I can’t wait to tell you all about it!

Chocolate Pudding Pie by Wood and Spoon blog. This is an old fashioned Southern chocolate cream pie with a flaky butter and shortening homemade pie crust and an egg custard filling made with cocoa powder! This is a stovetop pie that is a simple treat for a crowd all year round. Chocolate lovers will enjoy this rich dessert on thewoodandspoon.com

Old fashioned cream pies are terrific because they generally require no baking and come together easily on the stove. This chocolate pudding pie is no exception to that rule, and, save for the baking of the pie crust, requires no oven time at all! The chocolate flavor is defined but not overly rich thanks to the mild contribution of cocoa powder here. In addition, no chopped chocolate is needed for this treat which means you get to spend less time at the cutting board and more time eating dessert. WIN.

Chocolate Pudding Pie by Wood and Spoon blog. This is an old fashioned Southern chocolate cream pie with a flaky butter and shortening homemade pie crust and an egg custard filling made with cocoa powder! This is a stovetop pie that is a simple treat for a crowd all year round. Chocolate lovers will enjoy this rich dessert on thewoodandspoon.com

To make this pie, we start with the crust. Now, you could use a store-bought or frozen variety, but I would really like for you to try my favorite homemade crust. You can find the recipe down below or read all about it here. Form the dough in whatever standard pie dish you own and then bake until it is golden. Don’t scrimp here- we want a crust that is flaky through and through!

Chocolate Pudding Pie by Wood and Spoon blog. This is an old fashioned Southern chocolate cream pie with a flaky butter and shortening homemade pie crust and an egg custard filling made with cocoa powder! This is a stovetop pie that is a simple treat for a crowd all year round. Chocolate lovers will enjoy this rich dessert on thewoodandspoon.com

Next, to prepare the filling, we starting by combining milk, sugar, flour, and cocoa powder on the stovetop. I like to add the milk really slowly to ensure all of the clumps of cocoa powder dissolve completely. After all, no one wants a clumpy pie! Heat and cook until it thickens slightly and they gradually stir some of that milk mixture into the beaten eggs. Keep whisking all throughout this phase to avoid stirring scrambled eggs into your pie. Re-heat the filling again, bringing it to a thick bubble, and then finish the mixture off with a little vanilla and butter. That’s it! So simple!

Chocolate Pudding Pie by Wood and Spoon blog. This is an old fashioned Southern chocolate cream pie with a flaky butter and shortening homemade pie crust and an egg custard filling made with cocoa powder! This is a stovetop pie that is a simple treat for a crowd all year round. Chocolate lovers will enjoy this rich dessert on thewoodandspoon.com

This chocolate pudding pie is the perfect dessert to transition us from summer into fall. Give it a try in the coming weeks and let me know what you think! Oh, and be sure to try out some of my hubby’s other faves below! Happy Monday and Happy Baking!

Chocolate Pudding Pie by Wood and Spoon blog. This is an old fashioned Southern chocolate cream pie with a flaky butter and shortening homemade pie crust and an egg custard filling made with cocoa powder! This is a stovetop pie that is a simple treat for a crowd all year round. Chocolate lovers will enjoy this rich dessert on thewoodandspoon.com

If you like this chocolate pudding pie you should try:

Banana Coconut Chocolate Cream Pie
Hazelnut Mocha Cream Pie
Banoffee Pie
Chocolate Chess Pie
Chocolate Budino

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Chocolate Pudding Pie

This old fashioned chocolate pudding pie is a custard pie made on the stovetop with rich chocolate flavor throughout!

  • Author: Kate
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 240
  • Yield: 9 1x
  • Category: Dessert

Ingredients

Scale

For the crust:

  • 13/4 cups all-purpose flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 5 tablespons chilled solid vegetable shortening, cut into pieces
  • 6 tablespoons chilled unsalted butter, cut into pieces
  • 5 tablespoons (approximately) ice water
  • 1 large egg whisked with 1 teaspoon water

For the pie:

  • 1cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 6 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 3 cups milk
  • 1 large egg plus 1 yolk, whisked together in a bowl
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract

For the topping:

  • 1 cup heavy whipping cream
  • 3 tablespoons sugar

Instructions

To prepare the crust:

  1. Whiz the flour, sugar, and salt in a food processor to combine (Note: you can also do this by hand with a pastry cutter!) Pulse in the shortening and butter, just until evenly dispersed in pea-sized clumps. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. Remove dough from food processor, form it into a flat round disk, and wrap in plastic wrap. Chill in the fridge for at least an hour prior to use.
  2. When you’re ready to bake the pie, roll the dough out on a well-floured surface into a 1/8-1/4” circle about an inch larger than your pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough leaving a 1” border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate and crimp the edges as you prefer. Prick a few holes in the bottom of the dough with a fork and place the whole pan into the freezer to chill briefly, about 15 minutes. In the meantime, preheat the oven to 350 degrees.
  3. When the oven is preheated, remove the pie plate from the freezer and line the insides of it with a piece of parchment paper. Use either pie weights or dry beans/rice to weigh down the dough and bake for about 20 minutes. After this initial bake, remove the pie weights, brush the entire crust with a thin layer of egg wash (the egg whisked with water), and bake for an additional 5-10 minutes or until golden brown. Set aside to cool while you prepare your filling.

To prepare the filling:

  1. In a heavy-bottomed pan, whisk together the sugar, cocoa powder, flour, and salt. Slowly add in the milk, stirring all the while, and set the pan over medium-low heat. Keep stirring regularly until the mixture comes to a bubble. Continue stirring and cooking an additional 1-2 minutes, removing from heat only once the mixture has thickened to a mayonnaise consistency. Carefully scoop up a cup of the hot mixture in a measuring cup of ladle and slowly add it to the eggs, whisking them all the while to ensure they don’t scramble under the heat of the pudding. Once the entire cup has been added, pour the egg mixture back with the remaining pudding in the pan, stir, and place back on low heat. Bring to a bubble again and cook for an additional minute and a half to thicken and then remove from heat. Stir in the vanilla and butter and pour the mixture into the prepared pie crust. If you find the pudding has clumps, you can use a fine-mesh strainer to strain out any while you pour it into the crust. Place a sheet of plastic wrap directly on top of the filling and refrigerate until cooled and firm.
  2. Once cooled, prepare your topping by beating the whipping cream in a large bowl on medium speed until thickened to soft peaks. Slowly add in the sugar and continue whipping until thickened to a cloud-like consistency. Serve immediately!

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