Category Archives: Graham Cracker Crust Pies

Pie #16 – Buttermilk Pie

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After last weeks unfortunate savory treat (which surprisingly the kids liked), I decided to make another sweet desert pie. On this lazy Sunday of daylight savings, it’ll be buttermilk pie. This is probably the easiest one I’ve made so far. No technique, just mix it up. This one comes from blogspot.

The crust!:

1 unbaked 9 inch pie shell (didn’t feel like doing scratch today so I store-bought a graham cracker crust)

The filling!:

2 cups sugar

1 stick butter, room temperature

4 tbsp. flour

3 eggs, slightly beaten (because some level of effort is needed)

1 cup buttermilk

1 1/2 tsp. vanilla extract

In a large bowl, blend the butter, flour and sugar. Add eggs, vanilla extract and buttermilk. Pour into the unbaked pie shell and bake for one hour at 325 degrees or until knife inserted in center comes out clean. Cool and serve.

I took this to some friends house for their 5 year olds birthday party and they were happy with the way it came out. It has a slight crunch off the top and then a nice gooey sweetness. The graham cracker crust adds to the texture in a very good way. It beats white cake with buttermilk frosting.

Pie #5 – Pumpkin Chiffon Pie

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First off, Happy Holidays! I hope that whoever reads this had a lovely holiday with family and friends. On Christmas Eve, our house hosted a small group of friends and neighbors and an abundance of munchies was shared. Aside from seafood linguini, crabcakes, crab legs, and shrimp, there was pie:)

Pumpkin Chiffon is nothing more than whipped cream and pumpkin butter pie. But man is it yummy!

To put this one together you need:

1 jar (11 oz.) of New Canaan Farms pumpkin butter

1 5.8 oz. box of Instant vanilla pudding ( i didn’t have enough so I added a couple of tblsp of vanilla yogurt too)

1 pt. heavy whipping cream

graham cracker pie crust

nutmeg and chopped pecans

Mix the pumpkin butter and vanilla pudding mix into a 2 qt. bowl. Using an electric mixer, add the whipping cream into the mixture until it forms stiff peaks. Pour into the pie crust and chill for at least an hour before serving. Garnish with nutmeg and pecans. Voila! Christmas Eve desert for friends! And now 365 days till Christmas…

Pie #4 – Grasshopper pie

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Shopping for ingredients on this one was a lazy and expensive proposition. Lazy because I decided to buy ready-made crust. Expensive because of the liqueur that I only needed a couple of tablespoons of.

The pie calls for 1 1/3 cup whipping cream 4 egg yolks, 3/4 cup super-fine sugar (what is super-fine?), 1 tbsp creme de menthe, 1/3 cup creme de cacao, and 1 1/2 tbsp gelatin.

you whisk 1/3 cup whipping cream, gelatin, yolks, liqueur, and super-fine sugar over medium low heat for about 4 minutes. Pour into metal bowl and set in a larger bowl that’s filled with ice and cold water. That gets the mix to thicken. Stir periodically for about 10 minutes to set.

Pore the remaining whipping cream into a bowl and with an electric mixer, mix till cream is stiff. Fold whipping cream into the cold mixture until everything is well combined. Pour into crust and refrigerate for three hours until set. Garnish with mint chocolate flakes.

Then eat part of remaining mint chocolate bar as reward:)

Pie #2 – Mud Pie

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I need to adjust my routine in order to work on the pies. My wife went shopping to pick up the ingredients I didn’t have. And for that I thank her.

A mud pie is nothing more than a cold fudge sunday in graham cracker crust. So very easy to make and quick too. It took about 30-45 minutes to put it together.

Blend a cup of graham cracker crumbs into a half stick of melted butter and form the crust into a 9 inch pie pan. Bake 15 minutes. Let cool completely. Your house will smell yummy. Spoon in a cup and a half of softened chocolate ice cream as a layer. Then layer a cup and a quarter of fudge sauce on top of that. Garnish the top with a quarter cup of slightly toasted almond chips on top. Wrap loosely with cellophane, separating the plastic wrap from the filling with toothpicks. Let set in the freezer. Make sure the surface is even:) Otherwise your frozen pie will list to the side.

The pie is quite rich and small slices are recommended:)