This week I made Blackberry Pie Bars. Well, to be honest I actually made Triple Berry Pie Bars cause the frozen triple berry mix was on sale and raspberries, blueberries and blackberries are all delicious and I’m cheap so it makes for a good combination. And as it turns out it doesn’t hurt the recipe one bit to change-up the berries a bit. I’m actually glad I did cause this thing has a very thick filling and I think just having blackberries would have been a bit too much for me. I like the contrast that using multiple berries give it.
This is a pretty simple recipe and if making homemade berry pies scares you some I think you should give this a try since you don’t have to roll out a traditional pie crust. You just have to press this into the pan. Although a helpful hint from me here, whenever I do a crust like this I always freeze my butter for several hours first. It helps make it easier to cut the butter into the other ingredients and if you work quickly the butter won’t have time to melt.
The filling I found to be very interesting and tasty! It’s not a traditional berry pie filling. It has the addition of eggs and sour cream and I think it gives it a great richness and keeps the berries from being to sour. Sometimes when you’re making a berry pie it’s hard to know if you’re adding too much or not enough sugar to the berries. This addition of sour cream made the filling creamy and just rounded out everything nicely. The recipe said to bake for 50 min but I had to add another 15 to that. But all ovens are different so just keep an eye on it.
In the end I would highly recommend this recipe, it’s delicious. I cooled mine and then let it sit in the fridge over night so it would set up well. There’s nothing worse than cutting into a berry pie that hasn’t rested and the filling just runs all over the place. When I pulled it out this morning it sliced really well and then I just popped a piece in the microwave for about 30 seconds, topped it with vanilla bean ice cream and had the breakfast of champions! That’s right, pie bars and ice cream for breakfast…I’m hitting the proper food groups there…berries and milk! I’m not on trial here!!!!!
There’s a reason why some things are labeled as “classic” and in dessert making a chess pie is one of those classic pies. I’ve been asked and I have also asked people why it’s called “chess” pie and I still haven’t been able to figure it out. The closest thing I’ve come to getting an answer is that in England something similar was referred to as a cheese pie and American’s messed up the name and called it chess. I don’t know if that’s right or not and if you know I would love an answer on that. Also, another mystery of the chess pie is whether it is a classic southern recipe as a cousin to the pecan pie or a New England recipe. Being from the South I think all yummy things started there so I’m going to declare it as Southern!
Now this weekend I made a Chocolate Chess Pie which I have to admit I’ve never made before. And now I’m kicking myself for not making one sooner. This recipe was simple and made one damn tasty pie. The next time I have to bring a pie to something this one will be at the top of the list.
I didn’t stray from the recipe one bit and I suggest you don’t either. I know some people might be tempted to add nuts or cookie pieces to this and while I’ll admit that that would probably be tasty try it this way to begin with. I served it at room temperature with a little whip cream and it was smooth and fudgy and really delicious. My favorite part is the very top layer that just gives the pie a little crunch on the top. I had to stop myself from cutting another slice immediately.
So, if you’re looking for a simple and delicious dessert I highly recommend this one. You probably have most of the ingredients in your kitchen right now! So…go…go make one now!
This is a great summer dessert…introducing the Lemon Sour Cream Pie! It has been a little hotter than normal here in San Diego so I’ve been trying to pick nice cold desserts and sweet treats to make and I think this pie may stay on my list as a go to recipe. It’s pretty simple to make and if you follow the directions pretty fool proof.
You’re basically going to make a lemon curd and while I know that kind of freaks some people out, let me tell you that it’s easier than you might think. The only thing that makes it a little difficult is the constant stirring. You can’t walk away from it once you get started. If you burn it, there’s no saving it…trust me. So make yourself comfortable, snag your favorite whisk and prepare yourself to go to town on this thing for about 8 to 10 minutes.
I made two slight changes to this recipe. First, I doubled the amount of lemon zest. With the addition of sour cream I felt like the lemon might get downplayed a little and I like a nice tart lemon taste. The extra lemon zest just gave it a little more zip but it didn’t make me pucker up all sour like. The second change was for the whip cream topping. I sometimes take issue with homemade whip cream because it taste a little, well like nothing to me. So when I make my own I add a little extra sugar, about a 1/4 tsp of vanilla and a pinch of salt. It just gives it a little extra something that I enjoy.
I chilled the pie for about 4 hours, sliced it up and Anthony and I enjoyed a nice refreshing piece of pie last night to help cool us down. So a thumbs up for this one, if you’re looking for a good summertime dessert I would highly recommend this one.