One of the great desserts at any restaurant is pie. While they can seem like a challenge to make at home, with a little time and the right recipes you can make a great pie too. Here are 2 great pies you can try the next time you're looking for a great dessert:
Chocolate Mint Mousse Pie
- 150 grams of sugar
- 350 milliliters of milk
- 40 grams of cornstarch
- 225 grams of mint chocolate chips
- 275 grams of crushed graham crackers
- 75 grams of butter
- 60 grams of powdered sugar
- 250 grams of heavy cream
- 5 milliliters vanilla
Melt the butter in a shallow bowl. Combine the graham crackers, butter, and 75 grams of sugar in a bowl and combine well. Press the mixture into the bottom of a 25 centimeter pie tin and bake in an oven for 7 minutes at 190 degrees. Let the pie crust cool for an hour before adding the filling.
In a heavy saucepan, combine sugar, cornstarch, and the mint chocolate chips. Gradually add the milk and stir constantly over medium heat until it boils. Let it boil for one minute. Transfer it to a large bowl and cover it with plastic wrap to avoid any film forming on the top of the mousse. Let it cool until it reaches room temperature.
Chill a metal bowl in the freezer for 30 minutes. Take the bowl out and add powdered sugar and vanilla. Mix until stiff peaks form.
Fold the chocolate mixture into the whipped cream and spoon it into the cream. Chill the pie for 2–3 hours and serve.
Strawberry Rhubarb Pie
- 500 grams of flour
- 375 grams of shortening
- 10 grams of salt
- 1 egg
- 15 milliliters of white vinegar
- 150 milliliters of water
- 300 grams of sugar
- 150 grams of fresh strawberries, hulled and sliced
- 45 grams of quick-cooking tapioca
- 1 gram of nutmeg
- 450 grams of rhubarb, chopped
Crumb together the flour, shortening, and 9 grams of salt in a large bowl. Beat the egg in a separate, smaller bowl. Add the vinegar and water. Combine the liquid mixture with the flour mixture and mix well. Split the dough into 5 separate bowls and flatten the dough until 25 centimeters in diameter. Freeze 3 pie shells before cooking.
In an additional large bowl, combine the sugar, tapioca, nutmeg, and remaining gram of salt. Add the rhubarb and strawberries and mix well to coat all the fruit. Let it stand for 20 minutes. Fill the bottom pastry shell with the fruit mixture. Moisten the edges of the pastry shell and combine the top and bottom shells. Cook the pie at 200 degrees for 40 minutes. Serve immediately with ice cream.
The next time you make dessert, give one of these pies a try to surprise and delight your family. Check it out to see if they compare to pies at your favorite restaurants.