Buttermilk Pie

When I was searching for a recipe for this week's pie, I saw multiple posts for Buttermilk Pie.  And while buttermilk makes for a great pancake at breakfast or brunch, I was a little skeptical how the ingredient would be in a pie.  Much like last week's pie (minus having all the ingredients in my fridge or pantry), this pie was easy peasy and absolutely delicious.  My doubts were definitely put to rest and I will never question using buttermilk in a pie again.

P.S.  The search for the perfect pie crust may have come to an end after finding this one.

(recipe c/o Martha Stewart)

bon appétit,

Kelsey

Southern Brown Sugar Pie

Because of travels, a short work week, and a Saturday spend catching up, last Sunday snuck up on me.  And when the clock hit 2:00PM, I knew I needed to get started on my Sunday Pie.  I did a quick recipe search, and came upon this recipe, which was perfect because I already had everything I needed in my fridge and pantry.  This recipe could not have been any easier, and after seeing a new dough rolling technique, clean-up was a breeze too.  

Roll the dough between two pieces of wax paper

bon appétit,

Kelsey

A Boston Favorite

This past week, I headed north for a visit home to Boston and a quick weekend trip to NYC.  And what better pie to make in Boston than a Boston Cream Pie.  I saved this recipe, and after a weekend in NYC, we headed back to Boston and on a VERY HOT Monday night, whipped this pie cake up!  And while this was by far the most intensive recipe I've used in this pie baking journey, the end result was well worth the hours in the kitchen.

Fun Fact:  Boston Cream Pie was probably called a pie because in the mid-nineteenth century, pie tins were more common than cake pans. The first versions of Boston Cream Pie were likely baked in these pie tins.  

bon appétit,

Kelsey

Summertime Key Lime

In keeping with the "oven-free" spirit, this week's pie choice was an easy one.  And while the oven was on for a total of seventeen minutes, my apartment stayed remarkably cool {though I don't know if it was the lack of oven use or the 75 degree weather that lingered around all weekend}.  This pie was made of just a few ingredients and took a total of 30 minutes {my kind of baking!}.

I'm off to Boston and NYC this week to celebrate the end of summer at the U.S. Open with my Mom and Grandma.  Stay tuned next week for a scrumptious recipe of a Boston favorite {Hint: It's the official Massachusetts State Dessert}!

Recipe

bon appétit,

Kelsey

If you can't take the heat . . .

With temperatures soaring into the mid-90's every day, I often come to a dilemma in the kitchen: How can I create something delicious without the overbearing heat of the oven?  I don't know about you, but I would rather not sweat while cooking/baking. And though I probably didn't start this pie baking journey at the right time of the year, I had to come up with an alternative to using the oven {most pies start cooking at over 400 degrees and take up to an hour}.  I thought if I could come up with a batch of no-bake pie recipes, I could kick the dilemma to the curb, give my oven a break, and stop suffering from this unbearable heat {at least until the temps start to drop}.

As I said a couple of posts ago, when I stumbled upon this blog,  I felt that I hit the jackpot.  In searching for a pie that required little-to-no oven time, I stumbled upon this recipe for a chocolate dusted peanut butter pie.  I knew the timing for making this pie was just right for two reasons: the crust only required a 5-7 minute baking time and the filling was quick and easy.  And the best part: IT WAS ABSOLUTELY DELICIOUS!

So if you can't take the heat, you don't have to get out of the kitchen--giving your oven a break can be just as delicious.

bon appétit,

Kelsey

Back to Basic: Blueberry Pie

When I think of classic pies, the first to come to mind is apple; the next is blueberry.  And with blueberry season in full effect, I thought what better time to make a basic blueberry pie than now.

Since my first blog post,  I've googled "pie crust" more times than i'll admit, still in search of the perfect pie crust recipe.  After being close to exhausting my search, one of my favorite bloggers, Emily over at Cupcakes and Cashmere, happened to post this pie crust recipe.  I abruptly ended my google search, checked my 'fridge and pantry to ensure I had all the necessary ingredients, and quickly added the recipe to my iPad.

On Saturday I picked up two pints of fresh blueberries and a lemon {and used the juice of one whole lemon} at the local farmers market, and when combined with 3/4 cup of sugar and 3 tablespoons of cornstarch, created the perfect filling for my basic blueberry pie.

A slice of this pie was the perfect ending to championship Sunday at the PGA championship {Congrats to Jason Day for winning his first Major championship}

bon appétit,

Kelsey

Banana Cream Pie with a Salted Whiskey Caramel

When I first started baking, I didn't own a single cook book {indeed, I still don't own one}.  So I resorted to lots of blog reading, trying to acquire a collection of recipes that looked simple, yet delicious.  When I came upon this blog, I knew I hit the jackpot of food blogs.  I quickly found myself saving several recipes, and every week I get drawn into the beautiful pictures, posts, and new recipes.

So when I stumbled upon this recipe, I immediately knew it would be a pie I would make during this pie baking journey {though I had no idea it would be my second pie!}.  While I haven't quite found a bourbon cocktail that I enjoy on its own, I've never found a bourbon dessert I didn't like, and this one  did not disappoint!  The richness of the pudding, the crunchiness of the crust, and the sweetness of the whipped cream, all topped with a whiskey caramel, combined together made the perfect treat after a light dinner.

bon appétit,

Kelsey