Category Archives: Pie and Tart Crusts

Two Bite Chocolate Cream Pies

Two Bite Chocolate Cream Pies

While there is nothing like a full-sized cake or pie, there is something very appealing about little desserts. They’re cute – a shrunken down version of their full-sized cousins – and can pack in a lot of flavor. Best of all, you can usually eat more than one without feeling guilty. So I’m easily tempted by miniature versions of desserts, and when I saw a ... Read More »

Caramel Banana Cream Pie

Caramel Banana Cream Pie

A cream pie is usually a pie with a custard or pudding base that is topped off with a lot of whipped cream. In the case of banana cream pie, the standard recipe has vanilla pudding covering a layer of fresh banana slices – and whipped cream on top, of course. The standard is a classic because it has a good combination of flavors, it’s ... Read More »

Mojito Key Lime Pie

Aside from limeade, one of my favorite lime drinks is a mojito, a rum-based drink that mixes fresh lime juice with sugar and fresh mint. I like the way that the mint brightens up the flavor of the drink to make it even more refreshing than it would be with lime alone. The combination of mint and lime works well in other recipes, as well; ... Read More »

Easy Peach Galette

Easy Peach Galette

When summer comes around, I start looking for quick and easy desserts to make. One of my favorite things to put together is a fruit galette. It’s a rustic looking tart made with a pie crust or piece of puff pastry that is rolled out onto a baking sheet, topped with fresh fruit, and baked. The sides of the pie crust are folded up slightly ... Read More »

Lime Meringue Tart

Lime Meringue Tart slice

Most tart doughs don’t have a very distinct flavor of their own, and if they are flavored, it’s usually something to complement the flavor of the tart filling, as is the case when you add lemon zest to the dough for a lemon tart. Otherwise, the tart crust adds texture but its flavor stays very much in the background. The Browned Butter Tart Dough makes ... Read More »

Browned Butter Tart Dough

Browned Butter Tart Dough, unformed

When I first saw David Lebovitz mention a new (to him, at least) tart dough technique, I was intrigued. There are all kinds of dough that you can use as the base for a tart, but most are similar to pie dough or pate brisee, where cold butter is cut into a flour mixture and either rolled or pressed into a pan. This tart dough ... Read More »

Vanilla Yogurt Cheesecake

Vanilla Yogurt Cheesecake, from above

I recently had an interesting discussion about how many types of cheesecake there are. My friend seemed to feel that there were an almost uncountable number of cheesecake flavors – cookie dough, mocha, raspberry, marble, etc. – that all these were types of cheesecake. I disagreed. While there are lots of different cheesecake recipes, a basic cheesecake with different types of add-ins does not make ... Read More »

Plum Pie

Plum Pie, whole

One of the things that appeals to me so much about pie is that they are both incredibly versatile and incredibly familiar at the same time. You can put just about any kind of fruit into a pie, from apples to pineapples, and still enjoy a sweet dessert with a flaky pastry crust, even though the flavor is entirely different. The process to make pies ... Read More »

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