Buko Pie

Ingredients:
For the filling:
For the crust: 2-3 cups grated buko
2 cups sifted all-purpose flour 1 1/2 cups milk
1/2 cup margarine 1/2 cup sugar
1/3 cup water 2 tbsp. gelatin
3 egg yolks
1/4 cup butter
1/3 cup cornstarch
Procedure:
1. Prepare the crust. Put flour in a bowl and add the margarine. Pour water into the bowl. Form
dough into a ball and divide into two. One should be bigger than the other.
2. Place the bigger ball between two floured sheets of wax paper. Roll out. Invert into an 8-inch
pie plate. Fit well, making sure the crust also covers the sides of the pie plate. Bake in a 350oF
oven for 20 minutes.
3. Prepare the filling. Place all ingredients in a saucepan and cook over low heat until creamy.
Let it cool a bit.
4. Pour filling over the crust and spread evenly.

5. Roll out remaining dough and invert over the pie. Trim the sides and press down on the edges
to seal. You can also cut the rolled out dough in strips and form the top crust into a lattice design.
6. Bake for another 10 minutes or until the top part turns golden brown. For a glossy finish,
brush top with beaten egg white before baking.
 Cherry Pie

INGREDIENTS

For the filling: For the pie

 3/4 cup granulated sugar  1 (14- to 16-ounce) package prepared pie crusts,
 1/4 cup cornstarch thawed if frozen (or 2 homemade pie crusts)
 1 1/2 pounds (about 4 1/2 cups) fresh sweet cherries,  1 large egg
stemmed and pitted  1 teaspoon water
 1 tablespooon vanilla extract  1 tablespoon coarse sugar, such as demerara
 1/4 teaspoon kosher salt

INSTRUCTIONS

1. Cook the filling on the stovetop. Whisk the sugar and cornstarch together in a large saucepan. Add the cherries, vanilla, and
salt and toss to coat in the sugar-cornstarch mixture. Cook over medium-high heat until the cherries begin to break down and the
mixture begins to simmer and thicken slightly, 8 to 10 minutes. Remove from the heat to cool slightly while you prepare the
crust, or move to an airtight container for longer term storage in the refrigerator or freezer.
2. Preheat the oven and prepare the pie shell. Arrange a rack in the middle of the oven, set a baking sheet on it, and heat the
oven to 375°F. Unroll one of the pie doughs and transfer it to a 9-inch standard pie pan. Press the dough into the bottom and
along the sides of the pie plate, being careful not to puncture the dough.
3. Egg wash and fill the pie shell. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush
the inside of the pie crust with a thin layer of the egg wash (save the remaining for brushing the top crust). Pour the cooled filling
into the crust.
4. Make a lattice top crust. Unroll the second pie dough and lightly flour the surface. Cut into 1-inch wide strips. Transfer
every other strip to the top of the pie, spacing them evenly. Create a lattice pattern by alternating and folding in the remaining
strips (here's a step-by-step tutorial).
5. Egg wash and sugar the top crust. Brush the lattice crust and edges of the pie dough with the egg wash, then sprinkle
generously with the coarse sugar.
6. Bake the pie on the hot baking sheet. Place the pie on the hot baking sheet and bake until the filling is bubbling, 40 to 45
minutes. If the edges of the pie crust are browning too quickly, cover the edges of the pie with aluminum foil during the last 10
minutes of baking.
7. Cool before slicing. Transfer the pie to a wire cooling rack and cool completely before slicing, about 4 hours.
 SOUTHERN PECAN PIE

Ingredients
 1/2 cup granulated sugar  2 tsp vanilla extract
 1/2 cup packed light brown sugar  2 tsp all purpose flour
 1/2 cup light corn syrup  pinch of salt
 3 tbsp Land O Lakes® Butter with  1 1/2 cups pecan halves
Canola Oil or Regular Butter melted  1 pie crust
 3 eggs beaten and room temperature

Instructions

1. Preheat oven to 375˚F. In a medium sized bowl, whisk together both sugars until combined.
2. Next whisk in corn syrup, melted Land O Lakes® Butter with Canola Oil, beaten eggs and vanilla until
mixture is smooth.
3. Quickly whisk in flour and pinch of salt until mixture is smooth but somewhat thickened.
4. Add pecan halves and use a spatula to combine.
5. Pour pecan filling into pie shell.
6. Bake for 15 minutes then lower temperature to 350˚F and bake 30-40 minutes or until center of pie
jiggles only slightly. If it shakes too much, leave it in the oven to bake longer. The pie should be almost
stable.
7. Remove pie from oven and allow to cool to room temperature, then serve.
 Key Lime Pie

INGREDIENTS
 200g granita biscuits  4 Coles Brand Australian free range
 1/4 cup (20g) desiccated coconut egg yolks
 100g butter, melted  Lime zest, to serve
 397g can Coles Brand sweetened  WHIPPED COCONUT CREAM
condensed milk  270ml can coconut cream
 1 tablespoon finely grated lime rind  1/2 cup (125ml) thickened cream
 1/2 cup (125ml) lime juice  2 tablespoons icing sugar

Instructions
1. Place the can of coconut cream in the fridge overnight to settle.
2. Preheat oven to 160C. Grease a 22cm fluted tart pan with removable base. Place the biscuits in a food
processor and process until finely crushed. Add coconut and butter and process until combined. Spoon
into prepared pan and use the back of a spoon to press the mixture evenly over the base and side of the
pan. Place in the fridge for 30 mins to chill.
3. Whisk the condensed milk, lime rind, lime juice and egg yolks together in a large bowl. Pour over the
biscuit base. Place on a baking tray. Bake for 30 mins or until just set. Set aside for 15 mins to cool
slightly then place in the fridge to chill.
4. To make the coconut cream, open the can of coconut cream and scoop the firm cream at the top into a
bowl. Discard the clear-ish liquid at the bottom of can. Add thickened cream and icing sugar. Use an
electric mixer to beat until soft peaks form.
5. Place the key lime pie on a serving plate. Spoon the coconut cream over the pie. Sprinkle with lime zest
to serve.
 Banana Cream Pie

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 1/4 cup cornstarch
FOR THE PIE CRUST  1/2 teaspoon kosher salt
 1 1/4 cup all-purpose flour  1 1/2 cups milk
 1/2 teaspoon kosher salt  1 teaspoon vanilla extract
 2 tablespoons oil  1/2 cup heavy whipping cream cold
 1/4 cup unsalted butter cold (half a stick)  4 1/2 bananas medium-sized
 1/4 cup ice water (approx) FOR THE WHIPPED CREAM
FOR THE BANANA CREAM TOPPING
FILLING  3/4 cup heavy whipping cream cold
 6 large egg yolks  3 tablespoons powdered sugar
 1/2 cup granulated sugar

Instructions
TO MAKE THE PIE CRUST:
1. Combine the flour and salt in a large bowl.
2. Add the oil, and stir until the mixture resembles coarse meal.
3. Cut the butter into thin slices and toss in the flour mixture to coat.
4. Dribble ice water in, a tablespoon at a time, mixing just until the mixture can hold it’s shape.
5. Gather the dough into a ball, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at
least an hour.
6. Roll the dough out to ¼” thickness, and fold into thirds. Fold into thirds again, then one more time, and
refrigerate for another hour.
7. Preheat the oven to 375 degrees F.
8. Unwrap the dough and roll to about two inches larger than the diameter of your pie plate.
9. Slip the dough into the ungreased pie plate, and prick with a fork.
10. Fill the unbaked pie shell with ceramic pie weights or dry beans, and bake for 32 to 38 minutes, or until
golden.
11. Cool completely before filling.
TO MAKE THE FILLING:
1. Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
2. Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising
from the surface.
3. Add the hot milk to the egg mixture, a little at a time, whisking to combine.
4. When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat.
5. Cook the pastry cream, whisking, until thickened.
6. Stir in the vanilla, and pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. Use the
back of a ladle to press the mixture through the sieve.
7. Press a layer of plastic wrap directly onto the surface, and refrigerate for 2 hours minimum.
8. Whip the cream until it holds stiff peaks, and fold it into the pastry cream.
9. Line the bottom of the pre-baked pie crust with slices of fresh banana, and spread half the filling on top
in an even layer.
10. Place another layer of sliced bananas over the filling, and smooth the remaining filling on top.
11. Garnish with whipped cream and more sliced bananas.
TO MAKE THE WHIPPED CREAM TOPPING:
1. Whip the cream and powdered sugar together until it holds soft peaks.
2. Transfer the mixture to a piping bag fitted with a 1M open star tip.
3. Pipe swirls of whipped cream around the edge of the pie and garnish with sliced bananas.
 Blueberry Pie

Ingredients
 2/3 cup to 3/4 cup (130 to 150 grams)  2 pounds (900 grams) fresh blueberries
granulated sugar, adjusted according to (about 6 cups)
sweetness of berries  1 tablespoon butter, cut into small squares
 1/4 cup (30 grams) cornstarch  1 egg yolk
 2 teaspoons freshly grated lemon zest  1 tablespoon heavy cream
 1/8 teaspoon ground allspice  1 tablespoon coarse sugar, for garnish
 1/8 teaspoon ground cinnamon  Instructions
 1/8 teaspoon kosher salt
 PREPARE BOTTOM CRUST
Roll out half of the pie dough to fit an 8- or 9-inch pie dish. To prevent the dough from sticking and to
ensure uniform thickness, roll from the center of the dough outwards and keep lifting up and turning the
dough a quarter turn as you roll.

Check for the correct size by inverting the pie dish over the dough. The dough should be about 2 inches
larger than the dish.

Being careful not to stretch the dough, fit into pie dish then trim dough to within 3/4-inch of the edge of
the dish. Refrigerate while you make the pie filling.

o MAKE PIE FILLING

Stir sugar, cornstarch, lemon peel, allspice, cinnamon and salt in a large bowl. Add blueberries and gently
toss to combine. Transfer the blueberry filling to the prepared pie crust. Refrigerate while you prepare the
lattice crust.

 ASSEMBLE AND ADD LATTICE CRUST

Roll out the second half of dough to a similar size as before. Cut into 3/4-inch strips. Lay five strips over
filled pie, parallel and equally spaced from one another.
 Carefully fold back the second and fourth strips then lay another strip of dough perpendicular to them.
Unfold second and fourth strips over new strip. Fold back the first, third and fifth strips then lay another
strip of dough perpendicular to them. Unfold the first, third and fifth strips over the new strip. Repeat until
pie has been covered with a lattice crust. (Watch us do this in our video: how to make a lattice crust).
Trim dough strips to 3/4-inch of the edge of dish. Fold edges of strips and bottom dough underneath itself,
creating a thicker border that rests on the lip of the dish. Crimp edges.

Dot the butter over the open areas of the lattice. Make egg wash by whisking egg yolk and cream together
then brush over pie dough. Sprinkle tablespoon of coarse sugar over crust. Refrigerate pie 20 minutes or
freeze for 5 minutes before baking.

 TO FINISH
Heat oven to 400 degrees F. Position an oven rack in the lower third of the oven then place a baking sheet
on rack. (The baking sheet will catch any drips from the pie while baking).

Bake chilled pie on hot baking sheet for 20 minutes, reduce heat to 350 degrees F then continue to bake
for 35 to 45 minutes, or until the crust is golden and juices in the filling are bubbling eagerly. If, while
baking, the crust begins to brown too much, cover with aluminum foil and continue to bake until done.
Cool 2 to 3 hours before cutting to allow filling to set.
 Lemon Meringue Pie

Ingredients
Pie Crust:
 1 1/4 cups all-purpose flour, plus more for  1/2 teaspoon fine salt
dusting (see Cook's Note)  1/2 cup fresh lemon juice plus 2 teaspoons
 2 tablespoons cold vegetable shortening gently packed lemon zest
 1 teaspoon sugar  4 large egg yolks
 1/2 teaspoon fine salt  3 tablespoons unsalted butter, cut into small
 1/2 teaspoon apple cider vinegar pieces
 6 tablespoons very cold unsalted butter, cut Meringue:
into small pieces  5 large egg whites
 3 to 6 tablespoons ice water  3/4 cup sugar
Filling:  1/4 teaspoon cream of tartar
 1 cup sugar  Pinch fine salt
 5 tablespoons cornstarch  1/2 teaspoon pure vanilla extract
Directions
1. For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture
looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized
pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the
dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until
the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the
plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm,
at least 1 hour and preferably overnight. (Freeze up to 2 months.)
2. On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish,
gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate
for 2 hours.
3. Preheat the oven to 375 degrees F.
4. Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with
the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper
inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully
remove the parchment and weights and bake until the crust is deep golden brown on the edges and
lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.
5. For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice
and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the
sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to
 bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to
the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat.
Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute.
Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated.
Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface
of the filling (see Cook's Note). Refrigerate while you make the meringue.
6. For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment
along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a
saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook,
whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl
to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.

7. Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset
spatula to make sure the meringue completely covers the filling and meets the crust all around the edges.
(This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks
in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown,
keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is
completely cool and set, about 4 hours.
 CHOCOLATE CREAM PIE

Ingredients
Chocolate Custard Filling:  3 Egg Yolks
 2 Tablespoons Butter  2 cups Whole Milk
 1 1/2 cups Semi-Sweet Chocolate may 
use milk chocolate if you want a sweeter Whipped Cream:
pie  2 cups Heavy Whipping Cream
 1 teaspoon Pure Vanilla  1/2 cup Powdered Sugar
 3/4 cup Sugar 
 1/4 cup Cornstarch  Pre-Baked Pie Crust: -- All-Butter Pie
 3 Tablespoons Unsweetened Cocoa Crust Recipe
Powder 
 1/4 teaspoon Salt Garnish:
 1 cup Heavy Cream  Shaved Chocolate Bar
Instructions
1. Place the chopped chocolate, butter, and vanilla extract in a mixing bowl and set aside.
2. In a medium saucepan, whisk together the sugar, cornstarch, cocoa, and salt.
3. Whisk in 1/2 cup of cold heavy cream until the mixture is smooth. Repeat with another 1/2 cup of the
cream. Whisk in the egg yolks.
4. Place the saucepan over medium heat, and gradually whisk in the whole milk.
5. Bring to a boil, whisking constantly. Let boil for 1 minute.
6. Remove the pan from the heat and pour the mixture over the chocolate and butter.
7. Whisk until the chocolate is melted and the mixture is silky smooth.
8. Place plastic wrap on surface of the custard to prevent a skin from forming, and chill for 3-4 hours.
9. Make pie crust and pre-bake according to directions here -- All-Butter Pie Crust Recipe. Let cool. Once
cooled and chocolate custard has completely chilled and set-up, spread chocolate filling into pie crust.
10. In a large mixing bowl, whip heavy cream until soft peaks form. Fold in powdered sugar and continue to
beat until peaks form. Spread or pipe over chocolate custard.
11. Sprinkle with grated chocolate bar.
 Strawberry Pie

Ingredients:
Crust:  3/4 cup granulated sugar
 2-1/2 cups all-purpose flour  1/2 cup cornstarch
 1 tablespoon granulated sugar  1 tablespoon fresh lemon juice
 2 teaspoons salt  1/4 teaspoon orange extract
 1 cup cold unsalted butter, cubed  1-2 tablespoons heavy cream (crust topping)
 1/2 cup very cold water  1-2 tablespoons coarse sparkling sugar (crust
Filling Ingredients: topping)
 3 pounds fresh strawberries, hulled and
quartered

Crust Method:
1. Pulse flour, sugar and salt once in the food processor to stir, then add cold butter cubes, pulsing a few times more
until crumbly.
2. Add the water through the chute in a thin stream, pulsing a few times as you do until dough comes together.
3. Divide dough into two disks, wrap in plastic wrap and refrigerate 30 minutes to an hour.
4. When ready to assemble pie, roll out disks one at a time, 1/8 inch thick, with the first disk lining a deep dish pie
plate.
5. Trim edges and flute the dough in the plate, line with parchment and pie beads or dry beans, and blind bake at
425°F. For 12 minutes.
6. Remove pie crust and cool while you prepare the filling.
Filling Method:
1. Prepare pie dough and blind bake bottom crust.
2. Place strawberries, sugar, cornstarch and lemon juice in a saucepan; cook over low heat until mixture thickens
then remove from heat and stir in the extract; cool.
3. Roll out second half of pie dough an eighth inch thick and use a pastry wheel to cut strips.
4. Place strawberry filling into the bottom crust.
5. Top filling with crust strips. Interweaving them; when all are on their trim the edges and press the ends down
onto the edges of the bottom crust.
6. Brush top lattice lightly with heavy cream and sprinkle with coarse sugar.
7. Bake pie at 375°F. For 50-60 minutes until browned and filling is firm.
8. Cool completely before slicing and serving.
 Raspberry Pie

Ingredients

 2-1/4 cups all-purpose flour  1/4 teaspoon almond extract

 1 tablespoon sugar  2 tablespoons butter
 1 teaspoon salt  1 egg white, lightly beaten
 3/4 cup shortening  2-1/4 cups fresh or frozen cranberries,
 1 egg yolk, lightly beaten thawed and coarsely chopped
 4 to 5 tablespoons cold water  2-1/4 cups fresh or frozen raspberries
 1 teaspoon almond extract  1-1/4 cups plus 1 tablespoon sugar,
 FILLING: divided
 2-1/4 cups fresh or frozen cranberries, thawed  2 tablespoons quick-cooking tapioca
and coarsely chopped  1/4 teaspoon almond extract
 2-1/4 cups fresh or frozen raspberries  2 tablespoons butter
 1-1/4 cups plus 1 tablespoon sugar, divided  1 egg white, lightly beaten
 2 tablespoons quick-cooking tapioca
Directions

 In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. In a small bowl,
combine the egg yolk, cold water and almond extract; gradually add to flour mixture, tossing with a fork
until dough forms a ball.

 Divide dough in half so that one ball is slightly larger than the other. On a lightly floured surface, roll out
larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate.

 In a large bowl, combine the cranberries, raspberries, 1-1/4 cups sugar, tapioca and extract; stir gently and
let stand for 15 minutes. Spoon filling into crust; dot with butter. Roll out remaining pastry; make a lattice
crust. Trim, seal and flute edges. Brush with egg white; sprinkle with remaining sugar.

 Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until crust is golden
brown and the filling is bubbly. Cool completely on a wire rack. Refrigerate until serving.