Favourite Type of Pies

[Nibbler]

~drooling~

I have to agree with Passion, apple pie and vanilla ice cream are still my all time favorite.

If the pie is home made I will never turn it down regardless of filling, I really do like all pies.

Okay now this thread has made me hungry for a good home made pie. Other than waiting until I can get down to my parents place for a piece of Mom's apple pie, I too will substitute Farmer's Market pies. I believe Dominion usually carries them. That is where I'll be heading I soon as I submit this post and log off.

 

[Keyser Soze]

My mother makes a Boston creme pie with a graham cracker crust that is to die for ... the crust makes all of the difference.

 

[WhOiSyOdAdDy?]

My mother makes a Boston creme pie with a graham cracker crust that is to die for ... the crust makes all of the difference.

mmmmmm... crust

 

[mike2003]

Chocolate-Bourbon Pecan Pie

Start with a savoury crust, use top-quality dark chocolate (buy blocks and chunk it yourself. You can't get good chocolate in chips -- anywhere.) Make sure you use real bourbon, and that there is enough that each of the pecans will give a burst of flavour from the bourbon. Use enough pecans to fill the pie shell -- the chocolate and other fillings are just to fill in the gaps between the pecans, not to try and minimize the pecans required.

Let it sit overnight, well wrapped so the bourbon doesn't keep vaping off.

Properly done, a 2" slice from a typical 8-10" pie plate should put as much alcohol in your system as half a shot of straight booze. A couple slices can sure make the office party easier to deal with...

mmmmm that's sound delicious

*insert homer simpson drool sound*

 

[The BIG Show]

how bout chicken pot pie?

 

[groo39]

post the full recipe!!!!!!

Have to wait a while -- the cookbooks and recipies are packed away in one of a few dozen boxes.

It's nothing fancy -- the only "tricks" the recipie are using a savoury instead of a flaky crust, using premium chocolate, and using lots of fresh toasted pecans. The actual filling is just a standard chess/pecan filling with bourbon replacing other liquids where possible. The recipie I have doesn't provide a crust recipie, just recommends a savoury.

Once it's ready for the fridge, I just like to pour a final shot of bourbon over the top and wrap it up tight so the alcohol has to be absorbed instead of vapourizing -- gives it that extra tang.

 

[longduck]

Ya gotta love Key Lime!

My absolute favourite.

I'm not a dessert person but I'll take a good Key Lime any time!