PIE FOR CAKE LOVERS

cake [k ā k] n. - baked good made from or based on a mixture of flour, sugar, eggs, and fat

Don't get me wrong, I love a good cake.  Sweet, moist and delicious, cake is great.  And so easy.  But cake is no pie.  Even so, some Cake People insist cake is tops.  (How anyone can prefer cake over pie is beyond me, but they do exist.)  Whether you're in the mood for a cakey pie or need to baby-step a cake-lover into the wonderful world of pie, these recipes bridge the gap.

Pina Colada Pie 

2 cups sugar
1/4 cup butter, softened
4 eggs
1/4 cup flour
1 can (8-ounces) crushed pineapple, well drained
1 cup coconut
1 tsp vanilla
1 Basic 9” Pie Crust (unbaked)
 
Preheat oven to 325 degrees.
Combine sugar, butter, eggs, flour, and vanilla.
Stir in pineapple and coconut.
Pour into pie shell and bake one hour in oven.
Cool before cutting.

Strawberry Pie 

1 Basic 9" Pie Crust
2 pounds fresh strawberries
1/4 cup cornstarch
3/4 cup sugar
2 tbsp lemon juice
Whipped Cream
 
Blind bake pie crust.
Cut half of the strawberries into thick slices and set aside.
Put the remaining strawberries into a saucepan and crush them (a potato masher works well).
Add the cornstarch and sugar and stir until the cornstarch is completely dissolved.
Cook over medium heat, stirring constantly, until the mixture boils and thickens.
Remove from heat and stir in lemon juice, then cool 20-30 minutes, stirring occasionally, until just slightly warm.
Stir in the sliced strawberries and pour the filling into the pie crust.
Refrigerate for 2-3 hours, until the filling is softly set.
Before serving, cover the pie with whipped cream.

Strawberry Cream Pie 

1 Basic 9" Pie Crust
6 ounces cream cheese
2 ounce Neufchatel cheese
1/4 cup sugar
1 1/2 tsp flour
1/4 cup vanilla yogurt
2 egg whites
1/2 tsp vanilla
1 1/2 cups fresh strawberries, cut in half lengthwise
1/4 cup strawberry jelly
 
Blind Bake pie crust and chill.
 
Preheat oven to 325 degrees.
Combine cream cheese, Neufchatel cheese, sugar, and flour.  Mix until creamy.
Beat in yogurt, egg whites, and vanilla.  Mix well.
Pour mixture into cooled pie crust.
Bake 25 minutes or until set, then set out to cool.
Melt jelly over low heat in small saucepan (making a glaze).
Place strawberries on top of cooled pie.
Brush jelly glaze over strawberries, allowing it to run down to cheese mixture.
Refrigerate 3+ hours.

S’more Pie 

1 ounce semisweet chocolate chips
1 can (14 oz. size) sweetened condensed milk
3 cups miniature marshmallows
1 teaspoon vanilla extract
1 Graham Cracker Crust
 
Melt the chocolate chips and marshmallows in a sauce pan over low heat.
Stir in the condensed milk and vanilla.
Let sit for about ten minutes and then stir again and turn off heat. Make sure all the marshmallows and chocolate are melted completely.

Pour the chocolate and marshmallow mix into the pie crust and sprinkle with the remaining graham crackers.

Angel Cheesecake Pie 

1 Cookie Crust
1/3 cup sugar
1 envelope unflavored gelatin
1/4 tsp salt
1/2 cup whole milk
1 egg yolk
12 oz. softened cream cheese
1 tbsp lemon juice
1 tsp vanilla
1 egg white
2 tbsp sugar
1 cup whipping cream
2 tbsp powdered sugar

Combine 1/3 cup sugar, gelatin and salt in medium saucepan. Blend in egg yolk and milk and mix well. Cook over medium heat, stirring constantly, until mixture comes to a boil and gelatin is completely dissolved. Remove from heat and blend in cream cheese, lemon juice and vanilla. Beat until fluffy.

Chill in refrigerator until mixture is thickened, but not set. Beat egg white until soft peaks form, then beat in 2 Tbsp. sugar and beat until stiff. Beat cream with powdered sugar until thick. Fold egg whites and cream into cream cheese mixture. Spoon into cooked cookie crust and chill before serving.

Black Bottom Pie 

1 Graham Cracker Crust
2 cups whole milk or half & half
1/2 cup sugar
1 1/4 tbsp cornstarch
4 large egg yolks
1 tbsp gelatin
1 1/4 squares unsweetened chocolate
1 tsp vanilla
4 stiffly beaten egg whites
1/2 cup sugar
1/4 tsp cream of tartar
1 tsp vanilla
1 pint whipping cream
Grated chocolate
 
Soak gelatin in 1/3 cup water.
 
Separate eggs. 
 
To yolks, add hot milk, and stir until well mixed.  
Return to pot and cook at low heat until spoon is well coated.
Stir in gelatin (which was soaked water).
Divide custard in half.

In one half add melted chocolate and vanilla. Stir thoroughly.
Pour on top of crust.
Refrigerate until "set".
 
Whip egg whites until stiffened.  Gently fold in cream of tartar, sugar, and vanilla.  
 
Gently fold egg white mixture into 2nd custard half.  
Pour on top of cooled chocolate custard and refrigerate.
Beat cream. Put on top of custard after it has been thoroughly cooled and is firm.
 
Garnish top with chocolate shavings.

Brownie Pie 

6 ounces semi-sweet chocolate
2 eggs
1 cup sugar
1/2 cup flour
3/4 tsp baking powder
1/4 tsp salt
1 stick butter, melted
1 tsp vanilla
1 cup chopped pecans
1 Basic 9" Pie Crust (unbaked)
 
Preheat oven to 350 degrees.
Melt chocolate.
Stir in beaten eggs and sugar.
Add flour, baking powder, and salt - mix well.
Stir in melted butter, vanilla, and pecans.
Pour into pie crust.
Bake 30 minutes.

Brownie Cheesecake 

8 oz (1 pkg) Brownie Mix
16 oz cream cheese, softened
3 tbsp heavy whipping cream
1/2 cup sugar
2 eggs
1 tsp vanilla
1 cup chocolate chips, Melted

Grease the bottom of a 9" springform pan.
Prepare the brownie mix as directed on package. Pour batter into pan and bake for 15 minutes at 350 degrees.
Combine the cream cheese, whipping cream, sugar, and vanilla until well-blended.
Add the eggs, one at a time, mixing well after each addition.
Pour cheese mixture over brownie layer.
Spoon melted chocolate over the cream cheese mixture, then cut through with a knife for a marble effect.
Bake at 350 degrees for 35 minutes.
Chill before serving.

Amaretto Cheesecake 

1 Cinnamon Crust (unbaked)
24 oz cream cheese
4 eggs
1 cup sugar
1/4 cup heavy whipping cream
1/3 cup Amaretto (up to 1/2 cup)

Topping:
8 oz sour cream
1 tbsp Amaretto
1 tbsp plus 1 tsp sugar

Preheat oven to 375 degrees.
Prepare Cinnamon Crust in a 9" springform pan.
Prepare the filling: Beat the cream cheese and 1/3 cup Amaretto until light and fluffy.
Gradually beat in 1 cup sugar and the whipping cream.
Add the eggs one at a time (beating well after each addition).
Pour the mixture into the crust and and bake 45-50 minutes.
Prepare the topping: Mix the 1 tbsp sugar, sour cream, and 1 tbsp Amaretto.
Spoon the mixture over the cheesecake when done and return to the oven for 5 minutes at 500 degrees.
Chill in the refrigerator before serving.

Black Forest Cheesecake 

1 Chocolate Crust
16 oz. cream cheese, softened
2/3 cup sugar
2 eggs
1/4 cup heavy cream
6 oz. semisweet chocolate chips, melted
1/4 tsp almond extract

Topping:
1 (21 ounce) can cherry pie filling
Whipped cream

Prepare Chocolate Crust in a 9" springform pan.. Bake at 350 degrees for 10 minutes.
Combine cream cheese and sugar until well-blended.
Add eggs, one at a time, mixing well after each addition.
Blend in heavy cream, chocolate and extract, and mix until smooth.
Pour mixture into the crust and bake at 350 degrees for 45 minutes.
Chill for at least 6 hours.
Add the topping just before serving: cover the cheesecake to within 1 1/2 from the edge with cherry pie filling. Place dollops of whipped cream around the edge.

Red Velvet Cheesecake 

1 Graham Cracker Crust (use brown sugar instead of white sugar)

24 oz. cream cheese, softened
1 1/2 cups white sugar
4 eggs, beaten slightly
3 tbsp unsweetened cocoa
1 cup sour cream
1/2 cup buttermilk
1 tbsp vanilla
1 tsp white vinegar
2 oz. red food coloring

Topping:
4 oz. cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1 tsp vanilla

Strawberries for garnish

Prepare Graham Cracker Crust in a 9" springform pan.
Bake at 350 degrees for 10 minutes; cool slightly.
In a large bowl combine cream cheese and sugar and beat with a mixer until combined.
Add eggs, one at a time, beating well after each addition.
Add cocoa, sour cream, buttermilk, vanilla extract, vinegar and red food coloring and continue to beat until filling is smooth and well mixed.
Pour batter into prepared crust and bake at 325 degrees for 75 minutes or until cheesecake looks almost set. Chill before serving.
Prepare the topping: Beat the cream cheese and butter in a large bowl until smooth.
Gradually add powdered sugar and vanilla, beating until smooth.
Spread evenly over the top of the cheesecake.
Garnish with fresh strawberries, if desired.