Tag Archives: Pie

Frozen Peach Yogurt Pie

This Yogurt Pie dessert is perfect for the summer… Even as it’s ending! Also, it’s one that doesn’t require much preparation. I have to confess, that I am using canned fruit. I know, I know, I am in Guate where produce is available year round, but this dessert comes together so fast and so easy, it’s forgivable when you’re going to be hosting an unexpected lunch party. It’s been a while since I’ve had this on my Pinterest board marked up, and as soon as I knew we  had family coming over for a weekend get together, I knew I had to try it.

This is a sweet, light and very forgiving dessert, as it’s mainly yogurt, you feel like you’re cheating. One thing I do recommend, is that you make this dessert the night before you are going to serve it. That way the pie won’t stay frozen that long and when it thaws it won’t create so much water. You can mix and match different types of fruit (peaches, kiwi, strawberries.. any kind of berries!).

I decided to prepare the graham crust from scratch, so I used what I had at home: Galletas Maria. These Costa Rican cookies are a staple in every central american home. I remember learning how to “cook” (well, technically chill) a pie made with whole Maria Cookies as the crust. Reading more about the company who makes them, I found out that they were established in 1919 in Costa Rica by a spanish businessman called Felipe Pozuelo. Fast forward to 1964, and they are acquired by Riviana Foods Inc.. I never realized there was so much history behind a brand that it’s been in my home since I can remember.

Peach Yogurt Icebox Pie

Frozen Peach Yogurt Pie

Adapted from Frozen Blueberry Coconut Yogurt Pie and Martha Stewart

One 9-inch pie

Ingredients for the Crust:

6½ounces graham crackers or Galletas Maria (12 crackers), finely ground (1½ cups)
2 ½ ounces (5 tablespoons) unsalted butter, melted
1/4 cup sugar
1/8 teaspoon salt

Ingredients for Filling:

3 cups vanilla greek yogurt
1  29oz. can of Peaches, drained *See notes bellow

Directions:

  1. Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
  2. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.
  3. While the graham crust cools, you can prepare the filling. Drain the peaches from their syrup.
  4. Slice them, trying to make them the same size. Reserve about ½ a cup of peaches.
  5. Dice the reserved peaches and mix them with the yogurt.
  6. Evenly spread mixture into prepared graham cracker crust, top with peaches.
  7. Freeze covered for at least 6 hours. If frozen ahead of serve time, thaw in refrigerator or counter top for about 30-60 minutes before serving.

Notes:

  • I used Galletas Maria, a Costa Rican brand so famous across Central America, it’s a staple from our childhood.
  • You can replace the Graham crust recipe for a pre-made crust.
  • You can also replace the can of peaches with one pound of fresh peaches sliced thin.

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Pasta, Bacon and Potato Pie

I made this pasta pie a few years ago, for Halloween.  This is a perfectly comforting savory dish that can be served as a main course, I highly recommend you pair it with tomato soup. (you can try ours if you feel like make one from scratch).  The combination of potatoes, pasta, cheese and bacon is outstanding.  Next time, I think I’ll add a few chopped sundried tomatoes to it… or maybe fresh ones, what do you think? Maybe a little basil, too.

I adapted this recipe from Living Magazine, by substituting 1/4 lb prosciutto for 1/2 lb bacon and also substituted 1 crumbled red chile for 1/4 teaspoon red pepper flakes.

Pasta, Bacon and Potato Pie

Pasta, Bacon and Potato Pie

Adapted from Martha Stewart Living, October 2005
Serves 6

Ingredients

1 3/4 pounds russet potatoes (3 to 4 medium)
2 tablespoons unsalted butter, softened
2 scallions, white and light-green parts, finely chopped
Coarse salt and freshly ground pepper
1 cup whole milk
1 cup heavy cream
1/4 teaspoon red pepper flakes
4 large eggs
4 large egg yolks
1/4 cup sour cream
1 1/2 cups Parmesan cheese, grated
1/4 teaspoon freshly grated nutmeg
2 tablespoons extra-virgin olive oil
1 shallot, finely chopped
1/2 large bunch (14 ounces) Swiss chard, stemmed and coarsely chopped
3/4 pound penne, cooked according to package instructions
1/2 pound bacon, cut into squares
3 tablespoons fresh oregano, coarsely chopped

Special equipment:
A springform pan

Procedure:

  1.  Preheat oven to 375 degrees.
  2. Cook whole potatoes in boiling water until they are tender, about 20 min (check them with a fork).  Let cool slightly.
  3. Peel potatoes; discard skin. Mash with a potato masher.
  4. Stir potatoes, butter, and scallions in a medium bowl; season with salt and pepper. Press potato mixture evenly into bottom of a 9-inch springform pan. Bake until light golden, 25 to 30 minutes. Let cool on a wire rack.
  5. Bring milk and cream to a boil in a medium saucepan over medium-high heat, stirring occasionally. Remove from heat; stir in chile. Whisk in eggs, egg yolks, sour cream, Parmesan, and nutmeg. Season with salt and pepper; set aside.
  6. Heat oil in a large skillet over medium heat. Add shallot; cook, stirring occasionally, until light golden, about 2 minutes. Add chard; cook, stirring occasionally, until wilted, 3 to 4 minutes. Season with salt and pepper.
  7. Stir pasta, Parmesan mixture, chard mixture, prosciutto, and oregano in a large bowl. Spread over crust. Bake until golden brown and set, about 45 minutes. Let cool slightly before serving.

Pasta, Bacon and Potato Pie

Pasta, Bacon and Potato Pie

Pasta, Bacon and Potato Pie

Pasta, Bacon and Potato Pie

Pasta, Bacon and Potato Pie

Pasta, Bacon and Potato Pie

Pasta, Bacon and Potato Pie

Pasta, Bacon and Potato Pie

Pasta, Bacon and Potato Pie

Pasta, Bacon and Potato Pie

Pasta, Bacon and Potato Pie

Pasta, Bacon and Potato Pie

Pasta, Bacon and Potato Pie

Pasta, Bacon and Potato Pie

Very Berry Pie (Mixed Berries Pie)

I love pies… Not so much baking them since I am still a bit hesitant on the crust… I know, I know… practice makes perfect, but the two teachers I had for baking were my grandmothers, and they completely rock at it- I am intimidated. So, I cheated for this recipe: I bought pre-made pie crust. If you want to make your own, I’d recommend that you follow this recipe for the Pate Brisee from a recipe that Helga already posted about a year ago.

So, back to topic. Berries are in season, and after browsing for recipes left and right to be able to use the strawberries, raspberries, blackberries and blueberries that I had available (I love berries!) I decided to go with a pie. This is a no-hassle worry free pie! The original recipe from the Neely’s has just Strawberries, but I wanted to use all the berries! They make all their recipes look so easy – check their video here – so I knew that it would be great. I also added a tablespoon of Tapioca flour, that way the juices wouldn’t run. If you like the pie to run its juices hold the tapioca flour!

Very Berry Pie

Very Berry Pie
(Mixed Berries Pie)
Recipe adapted from The Neely’s on The Food Network
Serving Size: 8

Ingredients:

2 sheets roll-out pie crust
2 tablespoons butter, melted
White sanding sugar, for top of crust
5 cups of mixed berries (strawberries, raspberries, blackberries and blueberries), washed and hulled
1/2 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon tapioca flour
Pinch salt

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Roll out 1 sheet of the pie crust and put in a 9-inch pie plate, crimping the edges for a pretty presentation. Roll out the other sheet and cut into 1/2-inch thick strips with a sharp knife or pastry wheel.
  3. In a medium bowl, mix together all of the filling ingredients and pour into the crust.
  4. Arrange the strips over the top of the pie in a lattice pattern, tucking in the edges, or layer the circular shapes on top of the strawberries.
  5. Brush the top with the melted butter and sprinkle the sanding sugar.
  6. Bake the pie for 25 minutes and then reduce the temperature to 350 degrees F and bake until the top is golden brown, another 30 minutes.
  7. Let it cool before serving with Whipped Cream, if desired.

*Notes: For a fancier crust: use a 1 to 1 1/2-inch circular cookie cutter and cut out circles. You can make pretty designs with a Top cutter like this one that will make designs easy for you.

Very Berry Pie

Very Berry Pie

Very Berry Pie

Very Berry Pie

Very Berry Pie

Very Berry Pie

Very Berry Pie

Very Berry Pie

Very Berry Pie

Very Berry Pie

Very Berry Pie