The Pie Party is a beloved annual Placer Land Trust tradition. It started as our holiday member appreciation party, and has since moved to springtime so we can enjoy the beautiful weather outdoors. (While eating delicious pie — what could be better?) Our members and staff have shared some of their favorite recipes, and we’ve collected them here for you to try!
Got a recipe of your own to share? Send it to us by email here!
From Sarah Darney, Placer Land Trust Staff
· Chocolate pie crust
· 3 (3.9oz) box instant chocolate pudding
· 1 cup milk
· 1 cup peppermint mocha creamer
· 8 oz cream cheese, softened
· 1 ¼ cup powdered sugar
· ½ tsp vanilla
· ½ tsp peppermint extract
· 1 (8oz) container whipped topping
· ¾ cup red & green choc chips
· 4 tsp unflavored gelatin
· 1 cup heavy cream
· ¼ cup powdered sugar
· 1 tsp vanilla
1. In bowl, mix pudding mix, milk and creamer. Wisk for 2 mins then put in fridge for 5 mins.
2. Remove from fridge and place 1 ½ cups into pie crust. place in freezer for 2 hours
3. In the bowl of mixer, cream together cream cheese and powdered sugar. Add in vanilla and peppermint extract. Fold in whipped topping followed by choc chips
4. Place cream cheese mixture on top of pudding and place back in freezer for 1 hour
5. Place cold water into bowl pour gelatin over top. Let stand for 5 minutes
6. While the gelatin sets. with wisk heavy cream, powdered sugar and vanilla
7. Once gelatin is set, place in microwave for 10 secs to turn to liquid
8. Turn the mixture on medium and start to beat the cream, sugar and vanilla. Slowly pour in gelatin and beat on high for 2 mins until stiff peaks form
9. Place into a piping bag and pipe stars
10. Sprinkle with candy cane pieces and serve chilled.
From Eden Rock, Placer Land Trust Staff
(makes 2!)
3 cups pumpkin puree
¾ cup honey
2 Tbs. molasses
¼ tsp. powdered cloves
3 tsp cinnamon
1 ½ tsp. ginger
1 tsp salt
4 eggs, slightly beaten
1 can evaporated milk (or 2 cups scalded milk)
Mix in order listed
Pour into two whole wheat pie shells and bake 10 minutes at 450, then 40 minutes at 350, or until set.
From Julia Boorinakis Harper, Placer Land Trust Staff
I’ve always loved Shepherd’s Pie, but I didn’t truly understand its curative powers until devouring a giant plate of it in a cafe in Oxford after a long, soaking-wet walk in some very typical English weather. This is my homemade version of that perfect plate! Shepherd’s Pie is often made with leftover cooked meat, but is just as good this way. And it’s quick to make, so you can whip it up after a day of hiking or adventuring outdoors — the colder you are, the better it tastes!
Serves 4 to 6 (depending on how hungry everyone is)
• 1 1/2 lbs russet potatoes, peeled and cubed
• 1 lb ground beef, preferably grass-fed/organic, 15% fat
• 1 Tb olive oil
• 1 yellow onion, finely chopped (food processor makes this extra quick)
• 3 carrots, peeled, finely chopped
• 1/2c finely chopped mushrooms (optional, if you have them on hand)
• 2 Tb tomato paste
• Fresh or dried herbs (rosemary, sage, oregano, thyme – whatever you have handy), to taste
• Salt and pepper, to taste
• 1/2 to 1 cup broth or water (add a bit of extra tomato + seasoning if using water)
• 1/4c butter
• 1/2 to 1c milk or buttermilk
• Handful of grated cheese
• Frozen peas, warmed and buttered, for serving
Preheat oven to 325°.
Place potatoes in a pot of water, bring to boil; boil until fork-tender, about 20 minutes.
While potatoes cook, heat oil in a 6-quart Dutch oven or oven-safe pot. Add the onions, carrots, and mushrooms and sauté until tender. Add meat, breaking it up with a spatula. Cook until meat is browned, then stir in tomato paste and cook a few minutes longer. Add herbs and broth — it should be juicy but not soupy, and the meat should no longer be pink. Season with salt and pepper to taste.
When potatoes are very tender, drain and mash in the pot with butter, milk, and salt to taste. They should be soft and spreadable, a little looser than regular mashed potatoes.
Scrape down sides of the Dutch oven with a spatula. Dollop potates over the top of the meat mixture, spreading to form an even layer. Sprinkle cheese over the top and add a few dots of butter.
Cover and bake for 15-20 minutes, until everything looks bubbly. I like to let it rest in the hot oven for another 5 minutes or so, with the lid off, so the cheesy top crisps a bit. Serve with generously buttered peas on the side!
From Jim McBride (who brought the concept of the Pie Party to Placer Land Trust!)
1 cup sugar
¼ cup cornstarch
1.5 cups cold water
3 egg yolks, reserve the whites
Zest of 1 lemon
¼ cup lemon juice
1 Tbsp butter
½ tsp salt
9 inch prebaked pie crust*
*I have only made 1 successful homemade pie crust — store bought pie crust is perfectly acceptable here.
In a saucepan whisk together the sugar and cornstarch, add water, cook and stir until boiling. In a small bowl whisk the egg yolks, slowly add boiling mixture into the egg yolks to temper them, stirring constantly. Return mixture to saucepan add rest of ingredients and cook until mixture returns to a boil. Gently pour hot filling into prepared crust. Immediately top with meringue and bake.
Meringue:
3 egg whites
½ tsp cream of tartar
1/3 cup sugar, adding 1 Tbsp at a time
Combine all ingredients in bowl and beat until stiff peaks form. Spread over top of hot lemon filling, making sure the meringue touches the edges of the pie crust. Bake at 350 degrees for 15-20 minutes until meringue is golden brown.
From Jim McBride
Crust:
1 1/3 cups unbleached all-purpose flour, more for rolling out the crust
1 tsp granulated sugar
¼ tsp. plus 1/8 tsp salt
4 Tbsp chilled unsalted butter, cut into ½ inch pieces
4 Tbsp vegetable shortening, chilled and cut into ½ inch pieces (put in freezer 15 minutes before cutting)
Filling:
3 oz unsweetened chocolate, coarsely chopped
4 Tbsp unsalted butter
4 large eggs
1 cup light corn syrup
1 cup granulated sugar
¼ tsp salt
2 Tbsp espresso powder
2 Tbsp coffee liqueur
2 cups lightly toasted, coarsely chopped pecans
About ½ cup pecan halves
Prep:
Make the crust: Pulse flour, sugar, and salt in food processor just to blend. Add the butter and shortening and pulse several times until the mixture resembles coarse cornmeal, 8-10 pulses. Transfer the mixture to a medium bowl. Tossing and stirring quickly with a fork gradually add enough cold water (2-4Tbsp) that the dough just begins to come together. It should clump together easily if lightly squeezed but not feel wet or sticky. With your hands, hater the dough and form into a ball. Flatten into a disk and wrap it in plastic. Chill dough for 2 hrs or up to 2 days before rolling. The dough can also be frozen for up to 2 months; thaw in refrigerator before using.
Remove dough from the refrigerator and let it sit at room temp until pliable, 10-15 minutes. On lightly floured surface with a lightly floured rolling pin, roll the dough into an 1/8-inch-thick, 13-inch diameter round. Be sure to pick up the dough several times and rotate it, reflouring the surface lightly when needed. Transfer dough to a 9-inch pie pan and trim the edges so there is a ½ inch overhang. Fold the overhang underneath itself to create a raised edge and then decoratively crimp or flute the edge. Chill until the dough firms up, at least 45 minutes in the refrigerator, or 20 minutes in the freezer.
Position a rack in the center of the oven and heat to 350 degrees. Line the pie shell with parchment paper and fill with dried beans or pie weights. Bake until the edges of the crust are light golden brown, 25-30 minutes. Carefully remove the parchment and beans or weights. Transfer the shell to a rack to cool.
ALTERNATIVE DOUGH INTRSUCTIONS:
1. Purchase pre-made pie crust.
Filling prep: Melt chocolate and butter, stirring with a spatula until smooth.
In a medium bowl, whisk eggs, corn syrup, sugar, and salt. Dissolve espresso in 1 Tbsp hot water and add to egg mixture, along with coffee liqueur and the melted chocolate. Whisk to blend.
Evenly spread the toasted pecan pieces in the pie shell, to form a decorative border, arrange to pecan halves around the perimeter of the pie shell, on top of the pecan pieces, keeping the points of the pecans facing in and the backs just toughing the crust. Carefully pour the filling over the pecans until the shell is ¾ full. Pour the remaining filling into a small pitcher. Transfer the pie to the oven and pour in the remaining filling. (The pecans will rise to the top as the pie bakes)
Bake until the filling puffs up, just starts to crack, and appears fairly set. 45-55 minutes. Transfer to a rack and allow it cool completely (at least 4 hrs, good luck waiting that long!) before serving.
From Dave Lukens
Ingredients:
1/3 cup sugar
1 cup creamy peanut butter
1 box cream cheese
1 tablespoon butter
2 teaspoons vanilla extract
1 tub cool whip
2 Oreo chocolate piecrusts
Mix butter, sugar, peanut butter, and cream cheese.
Blend with electric beaters until smooth, starting with low speed then going to high. Add cool whip and blend again.
Pour in vanilla extract. Blend until light brown.
Divide and pour mixed ingredients into the two piecrusts. Smooth out with a spatula to fill crusts and flatten the top.
Refrigerate overnight. Optional: top cut pieces with whipped cream.
The original recipe called for 1 cup of sugar, but I’ve found that to be too sweet. 1/3 cup is more than enough.
From Linda Ashcraft
Ingredients
Crust:
2 cups crunchy chocolate cookies (without filling)
5 tablespoons unrefined coconut oil
1/8 teaspoon kosher salt
1/3 cup unsweetened shredded coconut
Filling:
2 3/4 cups whole milk
2/3 cup sugar
1/3 cup cornstarch
2 teaspoons vanilla extract
3/4 teaspoon kosher salt
4 large egg yolks
1 1/4 cups unsweetened shredded coconut
Topping:
1/2 cup unsweetened coconut flakes
1 1/2 cups heavy whipping cream
Shaved chocolate or chocolate sprinkles, for garnish
- For the crust: Preheat the oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment and set it aside.
- In a food processor, combine the chocolate cookies with the coconut oil and salt and pulse until the mixture is sandy and starts to clump together. Add the coconut and pulse just a couple more times to get it evenly distributed.
- Press the mixture firmly into the bottom of the prepared pan, pressing it up against the sides to give it a 1- to 1 1/2-inch-tall crust. Bake until set, about 25 minutes. Let it cool.
- For the filling: In a medium saucepan, whisk together the milk, sugar, cornstarch, vanilla, salt and egg yolks. Cook over medium-high heat, whisking constantly, until thickened, 3 to 5 minutes. Stir in the shredded coconut and pour into the cooled crust. Refrigerate until set, about 2 hours. (This can be done up to 2 days in advance; keep covered in the refrigerator.)
- For the topping: Toast the coconut in a dry skillet over medium heat, stirring often, until golden brown, about 5 minutes. Let it cool.
- With an electric mixer or in a stand mixer fitted with a whisk attachment, beat the heavy cream to stiff peaks. Spread it on the pie, then sprinkle with the toasted coconut flakes. Top with shaved chocolate or chocolate sprinkles. Refrigerate until ready to serve.
- When you’re ready to take it out of the pan, run a small offset spatula around the edge and carefully remove the sides. Enjoy!
From Cathy Haagen-Smit
Ingredients:
1 deep 9- or 10-inch pastry shell
1 egg white, beaten
1 cup cooked ham, chopped
1 1/2 cups grated swiss cheese
4 eggs
1 1/2 cups cream
pepper to taste
1 cup corn kernels
1 4-ounce can green chile
1/2 cup chopped green onions
Brush the pastry shell with beaten egg white and bake at 425 degrees until crust is set but not brown.
Spread the ham over the bottom of the shell. Sprinkle swiss cheese to cover the ham.
Beat the eggs with the cream, add a little salt and pepper. Add the corn, chiles and green onions to the eggs.
Pour this mixture over the cheese. Bake at 350 degrees until custard is set (about 50 minutes.)
From Karen Killebrew
1/3 cup butter
1 large onion, chopped
1/4 cup flour
1 1/4 cups chicken stock
1 1/4 cups milk
1 cup shredded sharp Cheddar cheese
1 cup shredded jarlsburg cheese
2 teaspoons stoneground mustard
1 teaspoon dried marjoram
1/2 teaspoon dried dill
freshly ground pepper to taste
3 cups small broccoli florets
3 1/4 cups 1/2-inch cubes ham
1 sheet puff pastry, thawed
Directions
1. Preheat oven to 400°F. Melt butter in a large saucepan over medium heat. Add onion and cook for 10 minutes, stirring frequently. Stir in flour and cook for 2 minutes more.
2. Slowly stir in stock and milk and cook for a few minutes to thicken slightly. Add cheese a little at a time, then stir in mustard, marjoram, dill and pepper. Cook for a few minutes more, then stir in broccoli and ham. Transfer to a deep dish pie plate.
3. Cut pastry into 2-inch strips and lay across ham mixture in both directions in a lattice pattern. Bake for 30 minutes or until pastry is golden brown.
From Mary Darney
½ cup sugar, divided
¼ cup slivered almonds, toasted and ground
2 tbsp. cornstarch
2 egg whites
1/8 tsp cream of tarter
Sauce & Topping:
½ cup sugar
1 tbsp cornstarch
1/3 cup water
1 pint fresh raspberries
1 quart vanilla ice cream
2 cups fresh mixed berries
1) In a small bowl, combine ¼ cup sugar, almonds and cornstarch. In a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tbsp at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in almond mixture. Spread evenly over the bottom and up the sides of a greased 9-in pie plate.
2) Bake at 275 degrees for 1 to 1-1/2 hours or until light golden brown. Turn off oven and do not open door; let crust dry for 1 hour. Cool on wire rack.
3) For sauce, combine sugar and cornstarch in a saucepan. Gradually stir on water until smooth; add raspberries. Bring to boil over medium heat; cook and stir for 1 minute or until thickened. Set aside to cool.
4) To serve, scoop ice cream into crust; top with mixed berries and sauce. Serves immediately. Freeze leftovers.
From Shawna Martinez
9-10” pie dish
GRAHAM CRACKER CRUST
1. Make crust first – preheat oven to 375 degrees
2. Mix:
• 1 ½ cups Graham crackers, crushed (about 10 sheets)
• ¼ cup sugar
• 6 Tblsp butter, melted
3. Spread and pat into pie plate
4. Bake for 7 minutes
5. Cool at least 15 minutes
FILLING
1. Preheat oven to 350 degrees
2. Mix:
• 1- 8 ounce package cream cheese, beaten until smooth
• 1- 14 ounce can sweetened condensed milk (NOT evaporated milk!)
3. Add and mix each ingredient
• 3 egg yolks (reserve whites to make meringue if desired)
• ½ cup key lime juice (quarter 5-6 key limes and extract juice through garlic press) – you can use bottled key lime juice, but it isn’t as good
4. Add filling to cooled pie crust and bake for 10-12 minutes until filling begins to set
TOPPING
You can use the egg whites to make meringue or just use whipped cream when serving.
To make meringue:
1. Beat room temperature egg whites with mixer until foamy, then add 5 tblsp sugar, ½ tsp. Vanilla and ¼ tsp cream of tartar. Beat until stiff peaks form. Spread on top of pie then bake until browned – about 10-12 minutes.
From Cindy Whitson-White
Milk Bar Crack Pie is seriously addicting. A combination of salty and sweet, the pie has a crispy oat cookie crust and an ooey gooey butter filling.
INGREDIENTS
OAT COOKIE CRUST
· Nonstick vegetable oil spray
· 9 tablespoons (1 stick plus 1 tablespoon or 127 g) unsalted butter, room temperature, divided
· 5 1/2 tablespoons (70 g) packed light brown sugar, divided
· 2 tablespoons (25 g) granulated sugar
· 1 large egg, room temperature
· 3/4 cup plus 2 tablespoons old-fashioned oats
· 1/2 cup (62 g) all purpose flour
· 1/8 teaspoon baking powder
· 1/8 teaspoon baking soda
· 1/4 teaspoon generous salt
FILLING
· 3/4 cup (150 g) granulated sugar
· 1/2 cup (100 g) packed light brown sugar
· 1 tablespoon nonfat dry milk powder
· 1/4 teaspoon salt
· 1/2 cup (1 stick or 113 g) unsalted butter, melted, cooled slightly
· 6 1/2 tablespoons heavy whipping cream
· 4 large egg yolks
· 1 teaspoon vanilla extract
· Powdered sugar for dusting
INSTRUCTIONS OAT COOKIE CRUST
1. Preheat oven to 350°F. Line a 13×9 cookie sheet (rimmed) with parchment paper and coat with nonstick spray. Set aside.
2. In the bowl of a stand mixer (or using a hand mixer), combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar. Beat mixture until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as necessary. Add egg and beat until pale and fluffy, about 2 more minutes. Add oats, flour, baking powder, baking soda, and salt and beat on medium speed until well blended, about 1 minute.
3. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. If the dough is sticking to your fingers, wet them with water and continue pressing oat mixture out evenly. Cookie layer should be about 3/8-inch thick.
4. Bake until light golden on top, 12 to 14 minutes. Transfer baking pan to rack and cool cookie completely.
5. Using hands (or a food processor), crush oat cookie into small crumbles and place in a large bowl. Add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
FILLING
1. Position rack in center of oven and preheat to 350° F.
2. In the bowl of a stand mixer fitted with the whisk attachment (or you can whisk vigorously by hand), combine both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla, and whisk until well combined and mixture is pale in color.
3. Pour filling into crust. Bake pie at 350° F for 30 minutes (filling may begin to bubble). Reduce oven temperature to 325° F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight.
4. Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.
From Nancy Holtz-McMahan
• 1 pie crust placed on bottom if pan
• 4-5 Fuji apples peeled and sliced
• Filling mixture: (mix with apples)
• 1/2 cup sugar
• Dash salt and cinnamon
• 2 Tbsp flour
Put apple mixture in pie plate.
Topping:
• 1/2 cup sugar
• 3/4 cup flour
• 1/2 cup butter
• Dash salt and cinnamon
Mix together with pastry blender and put mixture on top of apples.
Bake: 425 deg. for 15 min.
375 deg. for 30 min.
