Cornmeal and Condensed Milk (Chess) Pie
I grew up eating custard, which forms the basis of some of my favourite desserts. Cornmeal was a staple in my household, so aside from cornbread and sadza, I’m not opposed to using it in other recipes, such as a custard pie! Then there was glorious condensed milk. Luckily I'll never have to give it up because there are dairy-free versions, the creamy sweetness is unparalleled.
The inspiration for this recipe was the chess pie, an old recipe with origins in England made in many American Southern states, Virginia and New England. The main ingredients are typically milk, eggs, butter, sugar and cornmeal. I used condensed milk and evaporated milk to add to the richness. The cornmeal, of course, adds a bit of texture (but that also depends on the coarseness).
Lemon and chocolate are common additions to other chess pie recipes, but I wanted to stick to an original custard-like filling!
Cornmeal and Condensed Milk (Chess) Pie
Ingredients
- 1 pie crust (at room temperature)
- 1/4 cup cornmeal
- 1/4 cup condensed milk
- 1/4 cup water
- 1 tablespoon apple cider vinegar or lemon juice
- 1/4 cup evaporated milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 tablespoon flour
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 4 eggs
- 1 cup sugar
- 1/2 cup (8 tablespoons) butter
Instructions
- Roll out the pie crust in a pan. Poke small holes at the bottom and sides of the crust with a knife or fork, then put in the freezer for 15 minutes.
- Blind bake the pie crust at 425F for another 15 minutes, using pie weights, dried beans or rice on a piece of parchment paper to help make sure the crust doesn't form air pockets that puff up.
- Once your crust is done, set aside and turn your oven down to 350F.
- For the custard filling, beat the eggs and sugar until well incorporated. Whisk in the condensed milk, butter, water, vanilla, almond, vinegar, and evaporated milk.
- Whisk in the flour, salt, cinnamon, and cornmeal. All ingredients should be evenly combined. Your filling will be a bit watery, but it will have time to set.
- Bake the pie for 45-50 minutes, until it sets and is firm to touch. Let the pie cool at room temperature to finish setting for about 4 hours then chill before serving.
- Dust with icing sugar or cinnamon!
Nutrition Facts
Calories
437Fat (grams)
22.7 gCarbs (grams)
54.6 gSugar (grams)
42.8 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).
Roasted Sweet Potato and Almond Butter Pie
I’ve made a number of pies for the holidays, but this one is for the books, and can be cooked on any occasion, not just Thanksgiving!
Sweet potato or pumpkin pie
The sweet potato lends itself naturally to desserts and sweet treats, and in some instances, I prefer it over pumpkin. Both vegetables are high on the list as pantry essentials in most Zimbabwean households but for savoury dishes. They are often boiled and served with peanut butter, greens, or other starch.
I find this limiting; sorry, not sorry! You can do a lot with sweet potatoes.
In connection with the point about peanut butter, I took another direction here. If you're like me, you grew up on peanuts or "groundnuts" but can eat almonds daily. Let's be honest: a dollop of almond butter has the same impact as peanut butter atop a hot bowl of steel-cut oats. However, peanut butter is higher in saturated fats and should be eaten in moderation despite nut butter typically falling into the healthier fat category. In any case, I wanted to lean into mixing peanut butter with pumpkin (classic in Zimbabwean cuisine and in other African kitchens) and marry the almond butter with the sweet potato. The filling is made not just for any crust but one that would fortify the warm spices (cinnamon, nutmeg, ginger, cloves, etc.) - gingersnap biscuits. I'll also note that my gogo, aka paternal grandmother, always had ginger biscuits at tea time during my childhood. I have difficulty letting go, but I promise this memory has yielded excellent results.
Unlike other sweet potato pies, this one is a little denser, like pumpkin pie, but not heavy. Also, it is not too sweet, and all you need is a tablespoon or two of whipped cream to enjoy.
Roasted Sweet Potato and Almond Butter Pie
Ingredients
- 1 lb. sweet potatoes
- 1 3/4 teaspoons pumpkin pie spice
- 2 tablespoons olive oil
- 1 1/2 - 2 cups roasted sweet potato puree (as above)
- 14 oz/1 can condensed milk
- 4 tablespoons almond butter
- 5 tablespoons milk
- 5 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 eggs, beaten
- 1 teaspoon ground ginger
- 2 tablespoons butter
- 12-14 oz (2 cups + 2 tablespoons) gingersnap cookies, crushed
- 1 tablespoon pumpkin spice
- 8 tablespoons butter, melted
Instructions
- Blind bake the crust for 5 minutes at 350F, remove to cool.
- For the sweet potatoes, toss in the olive oil, season with the pumpkin spice and roast at 375F for 35-40 minutes.
- Whisk the ingredients and pour into the cooled crust, bake for 50 minutes at 350F. A toothpick should come out clean after pricking once done.
- Serve room temperature or cold with whipped cream.
Nutrition Facts
Calories
826Fat (grams)
39.4 gSat. Fat (grams)
13.4 gCarbs (grams)
111 gSugar (grams)
63.5 gProtein (grams)
12.6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Biscoff Apple Pie
Apple pie is honestly hard to resist. But so is biscoff! If you’re a fan of both, check out this Biscoff and Toffee Apple Bread Pudding recipe here.
Biscoff isn't too sweet, spiced with warm, fall flavours. Topping an apple pie, the thick layer of smooth warm melted cookie adds great texture and lends the undertones of caramel, brown sugar, cinnamon, nutmeg, and cloves.
Ingredients
5 apples, diced
6 biscoff cookies, crushed (save 1 + 1 tablespoon for garnish)
1/2 cup coconut sugar
2-3 tablespoons lemon juice
1/4 cup flour
1/3 cup biscoff
1 teaspoon cinnamon
1/2 cup heavy cream
1/4 teaspoon cloves
1/2 teaspoon nutmeg
2 pie dough crusts, thawed
1 egg (egg wash)
1 tablespoon vanilla extract
Sea salt (optional)
Vanilla ice cream
Instructions
Peel, quarter and thinly slice the apples, then add to a large bowl. Coat with the lemon juice and toss.
Add the flour, crushed biscoff cookies, and spices; evenly coat, stirring with a spoon.
Unroll one pie crust into a pie tin and press down slightly to ensure there aren't any pockets of air on the sides. Pour the apples over.
Roll over the second pie crust on top then use scissors to cut away excess dough. Use a spoon or fork to press and seal the edges, and then make four incisions in the center of the pie. Brush with egg wash then bake for 30 minutes at 350F.
Remove from oven and cool for 2 minutes while melting biscoff in the microwave for about 35 seconds or until melted. Pour over the hot pie.
Sprinkle the crushed biscoff cookies, sea salt, and serve warm with vanilla ice cream.
Peach-Infused Blueberry Pie
A recent trip to Portland, ME, inspired this recipe. I had no idea blueberries were the state fruit. As proof, you'll find blueberry cake on many dessert menus in Maine. Wild Maine blueberries are a unique variety only available at a particular time of the year, said to be smaller, juicier, and tastier than the more common type you'll find in the grocery store. Although I didn't get the chance to taste an authentic Maine blueberry dessert, here's a familiar favourite - blueberry pie!
I typically like to make open face, free form pies and am no stranger to cooking fruit, be it with a pastry or down into a jam-like consistency to make a coulis. If you are interested, check out these recipes:
If you love the taste of blueberries and want to enjoy their benefits in a unique form, this dessert is for you! The addition of lemon and cinnamon enhances the blueberry's natural flavour, and the peach nectar used to macerate them overnight another compliment. If you didn't know, yes, blueberries and peaches work well together, the perfect duo for the summer but maybe a lesser-known couple than, say, strawberries and rhubarb.
A note about the thickener - some people prefer their pies to have the juices running from the cooked down and burst berries. Others like myself want a sturdy filling that can hold up. So adding a thickener is optional but will help prevent your pie from becoming a watery mess. Again, do some research or use previous experience. Some people don't like cornstarch because too much can result in a slimy texture, for instance. Some people don't fancy using flour, but I find it works fine with blueberries and apples - you just have to double the amount compared to cornstarch. Those are the two most common thickening agents, but there are alternatives such as potato starch and arrowroot, to name a few.
Ingredients
1 lb. fresh blueberries
1/2 cup coconut sugar
1/2 cup cane sugar (adjust depending on how sweet you like your pie)
1 tablespoon lemon zest
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon salt
5-6 fresh mint leaves
1/3 cup peach nectar
1 teaspoon cinnamon
2-3 cinnamon sticks
2 tablespoons butter
2 pie crusts, room temperature
1 egg + 1 tablespoon (coconut) cream to make egg wash
1/2 cup flour or 1/4 cup corn starch or potato starch or arrowroot
Small cubes of butter
Turbinado sugar
Mascarpone cream or ice cream
Instructions
In a large bowl, add the washed and drained blueberries.
Mix in the peach nectar, lemon juice and zest, sugars, cinnamon and cinnamon sticks, mint leaves and salt. Leave in the fridge overnight (or for at least 4 hours) covered with plastic wrap.
The next day, stir the mixture and strain; keep the juice. Remove the cinnamon sticks and mint leaves.
Transfer the berries to a bowl, add the flour/thickener, mix and toss until the berries are completely covered.
Roll out one of the pie crusts and pour the macerated blueberries into the dish—place in the fridge.
Take the second pie crust and create your lattice. You can get creative! Use stencils or utensils, fabrics etc., shapes to imprint into the crust. Try to work quickly while the dough is somewhat cool before it gets too soft from your fingers' heat.
Place the shaped dough/lattice over the pie. Cut off any additional pieces hanging over the pan with kitchen shears. Seal the pie crusts with a teaspoon, then crimp the edges using two knuckles. Top the exposed parts of the pie with the butter cubes to prevent spillage and overflow from the berries' juices. Brush the pastry with the egg wash, then sprinkle with the turbinado sugar.
Place the pie in the fridge for about 15-20 minutes. Bake at 400F for 20 minutes, then at 350F for 45-55 minutes or until golden brown and the filling begins to bubble; cover the crust's edges with foil for the second half of baking to prevent them from burning.
In a small saucepan while the pie bakes, bring the remaining peach nectar with a bit of butter to a simmer, frequently stir until it thickens. Set aside.
Remove from the pie from heat and drizzle the peach nectar sauce in the gaps over the blueberries. Allow the pie to set for 10 minutes. Serve warm with mascarpone cream (whip with honey and lemon juice) or ice cream.
Loaded Peanut Pie with Gingersnap Crust
I remember the first time I tried pecan pie, it was amazing, and I didn't think I'd be interested in the other types like pumpkin and banana cream, but you can love them all!
This recipe uses roasted peanuts instead, and if this is your nut of choice or a suitable alternative to pecans, it should please you!
Both the nuts and the creamy, caramelized filling are what makes this pie formula so beloved - along with its association with the holidays, but honestly, I can eat it any time!
I used peanuts out of Georgia state from Georgia Peanuts. Check them out for your peanut needs! They offer raw nuts, brittle, nuts that are salted, roasted, or coated in honey butter toffee, to name a few options.
Georgia state is known for supplying half the U.S.'s peanuts.
Georgia Peanuts are known for their little red bag of roasted nuts but have a wide range of treats. Peanuts are the state's official crop and gross over $2 billion for the state! Crazy right? Or maybe not. Considering how much peanut butter and peanuts Americans consume, this makes sense. They also have several vitamins with many health benefits, with the most amount of protein than any other nut.
In my home county, peanuts or groundnuts as I interchangeably call them, are an important source of protein. This is especially true when meat is unavailable and is therefore used in many savoury dishes, but not so much in desserts and baked goods.
Since it is National Peanut Butter Lovers month (November), and close to the holidays, I wanted to take the classic pecan pie and make it well, peanut!
As for the crust, if you are want to venture away from the regular pie crust, try this! Graham crackers are a common option when it comes to crushed biscuits used for pie crust, but not so much gingersnap. However, the strong notes of ginger, cloves and cinnamon are so appropriate for the holidays, and compliment the peanuts pretty well. I recommend this crust for sweet potato and pumpkin pie too.
Hope you enjoy it!
Ingredients
Crust:
1 1/4 cups gingersnap biscuits
6 tablespoons butter
1 tablespoon white sugar
Filling:
1 1/2 cups skinless peanuts (I used Georgia Peanuts)
1/2 cup white sugar
1/2 cup light brown sugar
2 tablespoons melted butter
3 eggs
1/2 teaspoon cinnnamon
1 teaspoon vanilla
3/4 cup light corn syrup
Instructions
Roast the peanuts. Chop them coarsely, then spread in a small baking tray for about 20 minutes. Set aside to cool.
In a food processor or blender, crush the gingersnap biscuits. You can crush them in a ziplock bag with a rolling pin first before you do this.
In a large bowl, mix the gingersnap crumbs with the sugar and butter until all wet and evenly incorporated. Spoon this into an oil sprayed pie pan, then press with a measuring cup evenly along the sides and bottom.
Bake for 8 minutes at 350F, set aside.
In another bowl, whisk the eggs, brown sugar, white sugar, melted butter, vanilla, and corn syrup. Mix in the peanuts until evenly coated.
Pour the filling into the pan, then bake the pie for 40-45 minutes or until the filling has set completely, especially the edges. You can cover the sides of the pie to prevent burning.
Chill or serve the pie at room temperature with fresh cream or ice cream if you desire.
Tip: Occasionally check your pie to make sure you don't overcook it, otherwise your crust will be hard. You can jiggle the pie to check the doneness.