The holiday season is in full swing, which means holiday meals and of course, holiday pies. And if you’ve been using the same crust for all of your pies, don’t be afraid to try something new.
Different kinds of pie crust are especially important if you’re expecting guests who have food allergies. Navigating traditional holiday meals and desserts can be especially challenging for folks who don’t eat gluten. Typically, traditional pie crusts are made with flour, making it impossible for gluten-free guests to enjoy your homemade apple pie.
Research shows that the holiday season is the peak time for pie consumption. During Thanksgiving, Americans enjoy 46% of the pies eaten annually and during Christmas, an additional 41% of pies are consumed. That means an astounding 87% of pie consumption occurs during the holiday season.
For Thanksgiving at our house, I knew one of our guests could not eat gluten and I didn’t want them to miss out on having pie for dessert so I considered my options.
I decided to try to make a pie crust inspired by macaroons, which are typically made with egg whites and shredded coconut. I made the same mixture I would use if I was actually making macaroons but I pressed the mixture into a pie crust instead.
Once the crust was baked and out of the oven, I decided to add a layer of melted dark chocolate to the crust before I filled it. For filling, I used a whipped pumpkin creation that was a perfect fit for the macaroon crust because the whipped filling is chilled, not baked. My guest was impressed with the outcome.
Even if you don’t have to create a pie crust to meet a specific dietary need, it’s still fun to come up with alternative crusts.
One good trick is to make a hybrid of a graham cracker and traditional flour-based pie crust. All you have to do is pat some graham cracker crumbs into your crust before baking it — it adds a little crunch to your pie.
Some grocery stores now carry pretzel pie crusts that can be found next to the graham cracker crusts in the baking aisle. I knew my family would enjoy trying something different, so I bought one and made a whipped butterscotch filling. The result was so successful that the pie has already been requested as a dessert for our Christmas dinner.
This whipped butterscotch pie features a pretzel crust.
JANINE LADEMAN
Whipped Pumpkin Pie with Coconut Crust
12-ounce bag of sweetened shredded coconut
2 egg whites, beaten
1/2 cup dark chocolate, melted
1 cup pumpkin pie filling
10 ounces marshmallows
1/2 cup heavy cream
Add the coconut and egg whites to a bowl and mix well. Transfer to a pie dish and press the coconut into the bottom and sides, then set the dish in an oven preheated to 350 degrees.
Bake for 12 to 15 minutes or until the edges begin to brown slightly. Remove from oven and cool.
When the crust is cooled, add the melted chocolate and spread it in an even layer on the bottom. Let the chocolate cool until it is firm.
Next, make the filling by adding the pie filling to a large pot and setting it over medium heat on the stove. Once the pumpkin pie filling is warmed, turn the heat to low and add the marshmallows. Stir the marshmallows and pie filling constantly to prevent them from scorching while the marshmallows melt.
Once the marshmallows are fully melted, and mixed well with the pie filling, transfer to a bowl and set it in the refrigerator to cool.
Add the cream to a bowl and beat with an electric mixer until it thickens into whipped cream. Combine the whipped cream and the pumpkin mixture together and stir well, then transfer it to the prepared pie crust.
Set the pie in the refrigerator and chill for four hours before serving.
Cherry Berry Pie with Graham Cracker Crumble Crust
14-ounce package of prepared pie crusts
1/2 cup graham cracker crumbs, divided
14-ounce can of cherry pie filling
14-ounce can blueberry pie filling
1 1/2 cups fresh blueberries
Remove the pie crusts from the package and bring them to room temperature. Add half of the graham cracker crumbs to the bottom of a pie dish and spread them in an even layer. Set one of the pie crusts on top and press it into the bottom and sides of the dish.
Place a layer of parchment paper or cheesecloth over the crust and add about one cup of dried beans (or other pie weights) and place the crust in an oven preheated to 350 degrees.
Bake for 10 to 12 minutes or until the crust begins to brown. Remove from oven and set aside. Add the cherry and blueberry pie fillings and the fresh blueberries to a bowl and stir together, then transfer the mixture into the pie crust.
Spread the remaining pie crust on a clean workspace and sprinkle it with the remaining graham cracker crumbs, then gently press the crumbs into the crust. Set the crust on top of the filling and gently press the sides of the crust to seal the pie. Use a fork or knife to prick a few vent holes in the top.
Set the pie in an oven preheated to 350 degrees and bake for 45 to 50 minutes or until the crust is golden brown.
Pretzel Crust Butterscotch Pie
6-ounce pretzel pie crust
2.6-ounce package of Dream Whip
2 (1.85-ounce) packages of instant butterscotch pudding
2 3/4 cup milk, divided
Add both envelopes of the Dream Whip to a bowl, then add one cup of the milk and beat with an electric mixer on high until soft peaks form, about 6 minutes.
Add the pudding mixes and the remaining milk and beat on high for two minutes, stopping halfway to scrape the sides with a spatula.
Transfer the pie filling to the pretzel crust and place it in the refrigerator to set for 4 hours or until firm.
