Category Archives: pies and tarts

A Dozen Pumpkin Recipes from Willow Bird Baking

My pumpkin craze is far from over, y’all. Just a fair warning.

The pumpkin shortage over the past two seasons must have really scarred me, because it seems like every time I pass a display I pick up a couple more cans. I don’t mind; my pumpkin stash has come in handy plenty o’ times. Here are a few of my favorite pumpkin recipes, hand-picked to be perfect for your Thanksgiving meal. Enjoy!

1. Jack O’ Lantern Whoopie Pies
2. Pumpkin Spice Pull Apart Bread with Butter Rum Glaze
3. One-Skillet Gooey Pumpkin Cookie Cake

4. Mini Pumpkin Pies
5. Pumpkin Cheesecake Stuffed Snickerdoodles
6. Pumpkin Streusel Swirled Cream Cheese Pound Cake

7. Pumpkin Cheesecake Bread Pudding
8. Vegan Pumpkin Nut Bread
9. Easy Sopapilla Pumpkin Cheesecake Bars

10. Chocolate Pumpkin Truffles
11. Pumpkin Pecan Streusel Breakfast Braid
12. Browned Butter Pumpkin Croquemcake with White Chocolate Chai Mousse

…and you guys know there’s more where that came from. Pumpkin and I are BFFs.

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Peanut Butter Pie for Mikey, and for Dad

I was a little girl, maybe 8 years old. My sisters and I were sitting at the breakfast table, bowls of cereal in front of each of us. My dad sat across from us waiting to brush my hair into a tail and clip one of my bows on it before shepherding us off to school.

I’d slept the whole night enveloped in my pink-and-blue quilt under pink-and-white striped wallpaper with a rose border halfway up, unaware of anything wrong in the world. None of my army of teddy bears and dolls had murmured a warning of danger. I didn’t have a gut feeling worthy of a sappy novel. But at breakfast, Dad surprised us all by saying, “I went to the emergency room last night; I thought I was having a heart attack.”

You would have to know me — like, really, really know me — to understand how I reacted. You’d have to know that I firmly believe that my dad is the best man besides Jesus Himself to have ever lived. You’d have to know that by the time I was 8, I’d already started fretting about his mortality. That I’d already started praying that he’d live forever — and not just in the spiritual sense that I now recognize is more valuable. His soul living forever didn’t amount to enough to my 8-year-old heart.

If you knew all that, you wouldn’t be surprised that I cried tears of shock and asked every question I could think to ask. It turns out that Dad (who has always worked two or three jobs to take care of our family) was actually feeling pains from an ulcer, not from a heart attack. I thanked God.

I also thanked God years later when my dad was safely out of surgery for prostate cancer. I also thanked God when my dad finished the radiation treatments for said cancer. I can’t even tell you how I thanked God when we found that, finally, his cancer was gone completely. And I thank God on my knees every time we get new tests that show that, yes, it’s still gone.

Last week I read Jennie’s post, as so many of us did, and saw that she had suddenly lost her husband of 16 years. Just like that. One morning everything’s as it should be and the next, the world has a surreal, devastating new landscape. My heart was crushed for her and her little girls.

This week, when I thanked God to celebrate my Dad’s 60th year in the world, I knew I wanted to make a peanut butter pie. I wanted to make a virtual hug for Jennie and her family, a memorial pie for Mikey, a token of love for my family, a birthday pie for my dad.

Remember what’s important, y’all.

Almost No-Bake Peanut Butter Pie


Recipe by: Adapted from All-Recipes
Yields: about 8-10 slices

Pie Ingredients:
1 1/4 cups chocolate sandwich cookie crumbs (just grind ’em up, cream and all)
1/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
3/4 cup white sugar
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream

Whipped Cream Ingredients:
2 cups heavy whipping cream
4 tablespoons confectioners’ sugar
peanuts and/or mini peanut butter cups for garnish (optional)

Directions:
Preheat oven to 375 degrees F. Combine the cookie crumbs and melted butter with a fork and press into a 9-inch pie plate. Spend a few minutes working on it to make sure there aren’t gaps and that it’s a thin layer (I had to discard some of my cookie crumbs because 1 1/4 cups turned out to be a bit too much for my pie plate). Bake for 10 minutes. Cool completely.

In a large mixing bowl, beat the cream cheese, peanut butter, sugar, butter, and vanilla until smooth. Whip the cream to soft peaks. Stir 1/3 of the cream into the peanut butter mixture to lighten it up, then gently fold the rest of it in. Gently spoon the filling into your crust and use an offset spatula or the back of a spoon to smooth it out. Chill this for a few hours.

To make whipped cream, whip cream and confectioners’ sugar together until you reach soft peaks. Spoon this over your peanut butter pie and top with peanuts and mini peanut butter cups for garnish, if desired. Serve immediately.

P.S. Are you thinking up your own filled cupcake for the Willow Bird Baking Cupcake Challenge? Bake your creation and email photos to juruble ‘at’ gmail.com by Wednesday, September 7, 2011. I’ll feature your cupcake on WBB! Find more details and some cupcake inspiration here.

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Itsy Bitsy Berry Cream Pies

It happens every year. Early in the springtime, the Sunday comes when I find a neon card tucked inside of my church bulletin, scrounge around in my purse for a pen, and scrawl out some contact information. I drop the card in the jar in the lobby on my way out. I wait for the email telling me where to come for training, inevitably miss training, go to the makeup training. Finally, it’s the first night of Vacation Bible School. I try to find some fun earrings to wear (for some reason, fun earrings have always struck me as a key tool in childcare), and head over to the church.

Last year there was a ranch theme, so every night was spent air-lassoing imaginary animals, tipping our imaginary cowperson hats, conducting chili tastings (I couldn’t make this stuff up), playing with ranch paraphernalia foreign to many of those city kids, and hearing stories about Jesus.

I took great delight in dancing and singing wholeheartedly during worship while all of my third grade charges stared, trying to decide whether I was cool or embarrassing. No comment on their verdict. But we all had a lot of fun.

One of the boys last year (I’ll call him John) stood out to me from the first night. He was subdued, and his freckled face wore the same blank expression no matter what the activity. He seemed guarded, like he had already reached the stage where he wasn’t sure if it was still cool to have fun.

In music class, though, he was different. The music teacher (I’ll call him Mr. Maestro) had a wry sense of humor that John responded to right away. As a result, John would chirrup witty responses to Mr. Maestro’s questions and call out periodically in class. The interruptions were sometimes too frequent, and I could tell by the edge in Mr. Maestro’s voice that he thought John was a bit of a troublemaker. I knew John was actually very sweet, but I wasn’t concerned, since Mr. Maestro was never unfair, just firm.

As an aside, trying not to peg students as “the troublemaker” or “the clown” or “the slacker” is a constant, noble effort of good teachers everywhere. Kids are so dynamic, and most of them truly want to please the adults around them; for this reason, it’s vital to continually give them a fresh slate and the opportunity to remake themselves. That doesn’t mean it’s not a struggle.

On the very last day in music class, Mr. Maestro made a lovely point about helping others. In response, John began enthusiastically, “I sometimes help my mom!” Before he could continue, Mr. Maestro responded, “Oh, do you? That’s nice,” to cut him off at the pass and get on with the lesson. Something turned over in my heart as I watched John disappointedly release the breath with which he had hoped to tell his story.

Before you judge Mr. Maestro too harshly, please think back to a time when you’ve been interrupted repeatedly by a child eager to tell a story. It can be taxing. Some days in my own class, I feel like 75% of my job is shutting down off-topic story telling. Some of those stories were about So-and-so’s sister who ate half a gluestick, but some of them were probably truly charming, edifying additions to our class. We just don’t always have the time. I just don’t always have the energy. We’re all human.

Nevertheless that night, seeing John’s crestfallen face and remembering the emphasis in VBS training on listening to every child, I was determined to do something.

Back downstairs at worship at the end of the night, I was worried John would have long since forgotten his story. I screamed over the din of about a bajillion hyper children and the ecstatic worship music, “John, what was that you were saying about helping your mom?”

The way his face immediately lit up touched my heart; sure enough, this was a special story to him. He explained that his mom was sick and very tired, and so he sometimes swept the floor or did the dishes. With childlike sincerity, he revealed that he was glad he got to serve her.

I could tell he was thankful to share his story, but I was beyond thankful to hear it. It was a moment when God reminded me again (He does so often) that my job is to love Him with all of my heart, mind, and soul, and to love others just as much as I love myself.

Vacation Bible School started up again this week, and while John isn’t in my class this year, I do have more than 20 fourth graders to lead. And you’d better believe I’m doing a ton of listening! So far I’ve heard about video games, making homemade ice cream, a dying grandfather, a new baby sister, and baseball. What serious, funny, sad, crazy, and important things they have to say!

So, in honor of all of those sweet little ones, here are some sweet little pies! I loved my Aunt Pat’s Strawberry Cream Pie so much that I decided to make it in miniature — and in blueberry! These little pies are bright, fresh, and creamy in addition to being adorable finger foods. They’re an especially great first step for a home cook who’s nervous about rolling out a pie crust, since there’s no rolling involved. Happy summer!

Itsy Bitsy Berry Cream Pies


Recipe by: Adapted from my Aunt Pat’s Strawberry Cream Pie recipe
Yields: about 56 mini pies

Crust Ingredients:
4 cups flour
2 teaspoons salt
3/4 cup cold shortening or lard
3/4 cup cold butter, chopped
6-8 tablespoons cold water

Cream Filling Ingredients:
1/2 cup sugar
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon salt
2 cups milk
1 egg, slightly beaten
1/2 cup whipping cream
1 teaspoon vanilla extract
1.5 cups of diced fresh strawberries (or about 1.5 cups blueberries)

Glaze Ingredients:
1 cup fresh strawberries (or blueberries)
1 cup water
1/2 cup sugar
4 teaspoons cornstarch

Directions:
Note on timing: To make the preparation of these mini pies even more manageable, I prepared and baked the pie shells a day in advance. I then made the cream filling, diced the berries, and made my glaze on the day I was planning to serve them. They really benefit from at least a few hours in the fridge before serving.

Make the crust dough: Pulse flour and salt together to combine. Add scoops of lard and pulse into the mixture has the texture of coarse sand, about 10 seconds. Add in chunks of butter and pulse until butter pieces are no larger than small peas, about 10 pulses. Add minimum amount of water and pulse on low. If dough remains crumbly and doesn’t come together, add another 2 tablespoons of water. Add as little as is required to enable the dough to be rolled into a ball. Form the dough into a disk, wrap in plastic, and refrigerate for 20-30 minutes.

After the dough has chilled, preheat the oven to 450 degrees F. Take about 1/4 of the dough out of the fridge at a time. Pinch off walnut-sized balls. Place a ball in each well of an ungreased mini-muffin pan. Using your fingers, work the dough up the sides of each well. Use a fork to “dock” the bottom and sides of the dough –poke holes in it so that it doesn’t puff up too much as it bakes. Bake for 12-15 minutes or until lightly browned. Cool the mini pie shells in the pan for 5 minutes or so before gently removing them (you can use a table knife to help you lever them out) to a cooling rack to cool completely.

Make cream filling: While the crust bakes, prepare your cream filling. Prepare an ice water bath in a bowl big enough to accommodate your saucepan. Mix sugar, cornstarch, flour, and salt in a saucepan over medium-high heat. Stir in the milk and bring to a boil, stirring constantly. Reduce heat and cook until thickened, still stirring constantly. Spoon out about 1/4 cup of your hot mixture and gradually drizzle it into your beaten egg, whisking constantly. This will temper the egg so that when you add it back into the hot mixture, it won’t cook. Add the egg into the hot mixture, continuing to stir constantly. Bring this just to boiling.

Set the saucepan in the ice water bath and stir it periodically as it cools. Once cool enough, chill the mixture in the refrigerator. During this time, whip the cream and vanilla together to stiff peaks. Take the chilled mixture from the fridge and beat it to break it up. Stir in about 1/3 of the cream to lighten it, and then gently fold in the rest of the cream until well combined. Chill until ready to use.

Assemble the pies: Using a piping bag (or a ziplock with the corner cut off), pipe cream into each pie shell. Top with diced strawberries or blueberries. Chill these while you make your glaze.

Make the glaze: Crush 1 cup of strawberries (or blueberries) and cook with water in a saucepan over medium-high heat for two minutes. Strain through a fine mesh sieve and discard the pulp. Add the juice back to the saucepan over medium-high heat and gradually stir in sugar and cornstarch. Cook until thickened. If you want, you can tint this glaze with food coloring to desired hue, but mine was plenty bright enough! Cool the glaze slightly, and then spoon over the top of your mini pies. Chill pies for at least a few hours for best results.

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