Category Archives: Pie

Lemon Cream Pie

Lemon Cream Pie by

For sure at the top of my lemon dessert list, this Lemon Cream Pie is so tangy and tart with just the perfect amount of sweet.  I found it many years ago in Real Simple magazine but I’ve made some changes over time and it’s become a King Family classic.  In the original recipe they use gingersnaps for the crust – but I love it with speculoos or biscoff cookies.  Even if all you have around is graham crackers it will taste fantastic.  It tastes like sunshine, so it’s a great pie for a bad mood, there’s no possible way to be grumpy when eating a slice of sunshine!

9 ounces speculoos (or gingersnaps or graham crackers) about 2 cups
6 tablespoons melted butter
2 tablespoons granulated sugar
1/2 teaspoon kosher salt

2 large eggs
1 14 ounce can sweetened condensed milk
1 tablespoon finely grated lemon zest, plus more for serving
1/2 cup fresh lemon juice
1/2 teaspoon kosher salt
1 cup heavy cream
2 tablespoons sugar

  1. Heat oven to 350° F. In a food processor, process the cookies or grahams until fine crumbs form. Add the butter, granulated sugar, and ½ teaspoon of the salt and pulse until moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, using a straight-sided dry measuring cup to help. Place on a rimmed baking sheet and bake until the edges are dry and set, 16 to 18 minutes. (Note: The bottom will still appear moist and soft but will become firmer as it cools; this is a crunchy cookie crust, not a soft, graham cracker-style one.) Let cool.
  2. In a medium bowl, whisk together the eggs, condensed milk, lemon zest and juice, and salt. Pour the mixture into the crust and bake until set in the center, 18 to 20 minutes. Let cool and then refrigerate until firm, at least 2 hours.
  3. Using an electric mixer, whip the cream and confectioners’ sugar on medium until soft peaks form, 2 to 3 minutes. Spread on the pie, sprinkle with the additional zest, and serve immediately.

Recipe adapted from Real Simple Lemon Cream Pie

Caramel Pecan Pie

Caramel Pecan Pie by

A King family classic and my hubs very most favorite of all of the many pies we eat, so this is MAJOR.  It’s such a perfect crunchy, melty, nutty sensation and it’s a dessert with an old world kind of royal presence that puts a jeweled crown on top of any meal it’s accompanied with.  This recipe came straight from the pie master general Joyce King.  She used to go half corn syrup and half maple syrup but lately she’s been making it full tilt maple which you think will be too sweet but it’s actually less sweet and more of a flavorful knockout than with just the corn syrup.  Of course the pie will turn out and be adored with whatever variety you use, but we recommend the splurge of maple syrup, you won’t regret it.  I was recently commissioned to make this pie for a birthday which is why there is a rather unsightly aluminum pie pan, but the recipients praised it to the last crumb!  And bonus, it’s one of the easiest pies ever! -CK 2.0

1  9″ traditional unbaked pie shell.  We recommend our King Family Pie Crust found here on the blog
3 eggs
1 cup brown sugar
1/3 cup melted butter
1 cup maple syrup (or you can use all corn syrup or half corn syrup and half maple syrup.  We love the trader joe’s grade B maple syrup – it’s a splurge that’s well worth it)
1/2 teaspoon vanilla
1 1/3 cup whole pecans

  1. Preheat oven to 350 and prepare your pie crust
  2. Beat eggs and sugar then add butter, syrup and vanilla
  3. Evenly spread your pecans into your unbaked pie crust then pour your filling over the nuts making sure they are nicely distributed.
  4. Bake for about 45 minutes, it’s okay for your pie to still jiggle in the middle – just a jiggle, not liquid.  Just make sure the sides are set when you take it out – it will set up as it cools, which takes a solid hour or two.
  5. Serve with heaps of vanilla ice cream or fresh whip cream and enjoy!




Chocolate Peanut Butter Pie


Peanut Butter and Chocolate is the ultimate merger of flavors. It’s like the combination sunshine and a hammock, finding new hella cute shoes and then realizing that they are extremely comfortable. It’s basically better than sliced bread—or whatever the kids are saying these days. So when my friend told me about this recipe, I knew what must be done. For me, for the world, for you. This must be made and shared and devoured. This pie is easy to make, and it’s chocolatey and creamy and rich—what more can you ask for? Now go forth and discover this goodness yourselves…

14 oz of chocolate wafers (or Oreos, or Oreo thins)
1 cup (16 tablespoons) butter, divided
1 1/2 cups + 2 tablespoons creamy peanut butter, divided
1 cup powdered sugar
1 cup chocolate chips
1/2 cup heavy whipping cream

Finely crush the chocolate wafers. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.

Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.

Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hours until ready to serve. Let sit for about 15 minutes on the counter before serving.

-CK 1.0

Found through my good friend, Emily on Kevin and Amanda.

Maple Lime Custard Pie

Maple Lime Custard Pie by

Happy St. Patrick’s Day!!  No better way to celebrate than with Maple Lime Custard Pie.  My neighbor brought me a huge basket of limes from her tree so I started pouring through my books and this beauty called to me.  I was concerned that the maple would make it too sweet but with the sour limes, 2 kinds of creams and bright zest, the balance is mouth watering perfection!  Nothing bums me out more than a lemon or lime pie that doesn’t hit a strong sour note, and this one is just right.  If you feel like it have some fun with the crust, pat in the pan crusts love to be messed with.  This recipe calls for a “pecan biscotti crust” and I didn’t have biscotti’s so I made my own crust using biscoff’s (also known as speculoos) and graham crackers.  You can throw in a handful of nuts, coconut, oats, or warm spices like cardamom or nutmeg.  If that freaks you out just follow the recipe below, I’m certain you’ll love it.  I opted not to use food dye, but if you want to amp up your green it would only take a few drops!

Biscoff Graham Cracker Crust:

Around 6-7 graham crackers and about 12-15 biscoff’s – enough to make 1 1/2 cups crumbs (you can go all biscoff or all graham cracker too – just get to about 1 1/2 cups crumbs)
3 tablespoons sugar
1/4 teaspoon kosher salt
6 tablespoons butter melted

Lime Custard Pie:

1/2 cup sour cream
1/4 cup granulated sugar
finely grated zest of 1/2 lime
1/2 teaspoon kosher salt
4 large eggs
1 large egg yolk
1/3 cup fresh lime juice (from about 3 limes)
1 cup maple syrup (preferably Grade B which I buy at Trader Joe’s – it’s the best tasting)
1/4 cup heavy cream

  1. Preheat oven to 375. To make the crust, put your graham crackers and biscoff cookies into a food processor and mix them until totally crushed and well blended.  Then add the sugar and salt while your processor is on low and pour the butter in slowly.  Once it’s all combined turn out into your pie pan and press into the pan being sure you get it fairly even and up to the very top.  Bake for about 7 minutes until it just starts to brown.  Let cool while you prepare your filling.
  2. Set oven at 325.  For the pie, combine the sour cream, sugar, lime zest, and salt in a large bowl and mix well.  Beat in the eggs and egg yolk one at a time, mixing well after each addition.  Add the lime juice, maple syrup, and heavy cream, and mix until well combined.
  3. Carefully pour the filling into the pie shell; to avoid disturbing the crumb crust, slow the stream by pouring it over a rubber scraper and let the filling dribble into the pan.  Bake on the middle rack of the oven for 35-40 minutes, rotating 180 degrees when the edges start to set, about 30 minutes in.  The pie is finished when the edges are set and puffed slightly and the center is no longer liquid, but still wobbly.  If you over-bake the custard can separate.  Allow to cool a solid 2-3 hours before serving.  The pie keeps great in a fridge for a good 3 days or so.

Recipe adapted from Four and Twenty Blackbirds Pie Book 2013



Vanilla Cream Pie with Raspberry Sauce

Vanilla Cream Pie with Raspberry Sauce by

There are times when you just want a cream pie because they are fantastically delicious and there are also times when you call your husband from the store to see if you are low on milk and he doesn’t realize there’s an extra gallon in the other fridge so you end up with 2 and a half gallons, this pie works brilliantly for both of these times.  It has a really  handy versatility, I served it multiple ways throughout the week, I enjoyed the raspberries the most, but I did strawberries as well and its also nice with blueberries or even drizzled in a nice chocolate sauce like the one we used for our coconut crunch cake.  You will likely recognize the recipe because I use this as a base for my banana cream pie, coconut cream pie, and chocolate cream pie, it’s my cream pie go to for reasons you will certainly taste and agree with.  I doubled the recipe for this pie which easily fills a deep dish pie pan and leaves enough extra filling for 2-3 ramekins of pudding to give your kids for snacks or put in your mouth at that low energy sugar hungry time between 2:30 and 4, you know what I’m talking about.  Now go get your cream pie on people!

Crust: Single 9-10 inch traditional pie crust
1 cup flour
1/2 teaspoon salt
1/3 cup Crisco shortening
4 tablespoons ice cold water

Chocolate layer:
1/2 cup chocolate chips or chopped chocolate
1 tablespoon butter or coconut oil

1 1/3 cups sugar
1/2 cup cornstarch
1/2 teaspoon salt
5 cups milk (recipe calls for whole milk, I was trying to burn through 1% so I used mostly that and about 1.5 cups cream, but it would turn out fine with whatever you have)
8 egg yolks (you could get away with 7, recipe actually calls for 10, but I don’t usually use that many for such a large quantity of filling)
4-5 tablespoons butter
2 1/2 teaspoons vanilla

Raspberry Sauce: 
2 cups or so raspberries
2-3 teaspoons sugar
raspberry syrup (optional)

  1.  To make the crust, mix your flour and salt, then add the Crisco and cut it into the flour with a pastry blender as you add the cold water.  It will start to come together at which point you can pull in all the dry parts with your hands and quickly knead it into a ball.  Flour your work surface and roll it into a thin circle.  Roll it on to your rolling pin and slowly into your (ungreased) pie pan.  Make a ridge around the outside and crimp as desired.  Poke all over with holes or put beans or pie weights into your crust with parchment before baking.  Blind bake at 450 7-9 minutes until lightly browned.
  2. While crust is cooling make your chocolate layer.  You’re welcome to skip this if you want, but I love having a chocolate painted crust, its just a thin layer but adds so much to the over-all flavor.  Melt your chocolate and butter (or oil) in a glass pyrex in the microwave on defrost or in 20 second increments until the chocolate loses it’s shape and you can whisk it all smooth.   Paint the bottom and sides of your crust with this chocolate and put it into the freezer or fridge so it can harden while you make your filling.
  3. Put sugar and cornstarch in a large saucepan with a thick bottom.  With your burner on medium/high (I keep mine just above medium) slowly pour in the milk and stir until combined then add your egg yolks one at a time, whisking after each until no yellow streaks remain.  Now switch to a heat proof rubber spatula and stirring constantly bring to a simmer.  Once the bubbles come up scrape down the sides of the bowl and whisk until smooth then return to the heat and stir constantly for 1 minute while your mixture slowly bubbles (wear an apron!).  Remove from the heat and stir in butter and vanilla until all is combined then pour into your prepared pie crust.  Remember this is a double quantity so you will likely have extra to eat as pudding or save for a donut or eclair filling!
  4. Put plastic wrap directly over the top before refrigerating.  Be sure to let it cool a solid 4 hours or so then it will be set before you slice and serve.
  5. To make the Raspberry sauce, smash up about 1/3 of the raspberries with sugar then mix that up with the whole raspberries and syrup (if using) and pour on top of each individual piece as you serve.  It’s also fantastic with a little whip cream on top of the raspberry sauce.

Recipe from Joy Of Cooking vanilla cream pie


Chocolate Cream Pie

chocolate cream pie by

When I really need a chocolate fix this is my go to pie, it’s pretty easy, super rich and chocolatey, loved by all so it disappears quickly, and versatile so you can easily put your own spin on it.  And as a bonus it’s extra handy when you have a bunch of yolks left over from last weeks white sticky frosting.  It follows my basic cream pie recipe that I use for vanilla cream pie, coconut cream pie, banana cream pie, etc. etc. but I’ve developed my own recipe as the Joy Of Cooking version tries to make this way too complicated.  Once you feel that you have this one down, you can change your flavor in a number of fun ways.  I sometimes use more unsweetened and bittersweet chocolate for an extra rich flavor, but my husband likes his chocolate pie a little less rich so you can use sweeter chocolate to ease up on the richness.  It’s also fun to add the Lindt chile chocolate so you get that little hint of hot after each bite, or go with milk chocolate and make it a sweet smooth and creamy dream.  Another idea is to mix your chocolate with mint chips or just add a half teaspoon of mint extract to make a deep dark chocolate mint pie then crush peppermint Oreos on top of your whip cream.  This recipe will fill a deep dish pie pan, but if you’re using a normal 9 inch that’s fine, it’s always nice to have some extra pudding in a bowl as a reward for your efforts!  I like it best served with whipped cream and shaved chocolate but do whatever you feel good about, you truly can’t go wrong!

Crust: Single 9-10 inch traditional pie crust 

1 cup flour

1/2 teaspoon salt

1/3 cup Crisco shortening

4 tablespoons ice cold water


For the filling: 


1 cup sugar

1/3 cup cornstarch

1/4 teaspoon salt

3 3/4 cups whole milk (if you don’t have whole use what you have, or mix lowfat milk with cream)

7 egg yolks (save whites for a fancy frosting or meringue)

3-4 tablespoons unsalted butter

2 teaspoons vanilla

4 ounces unsweetened chocolate chopped

4 ounces semi-sweet or bittersweet chocolate chopped


  1. Pre-heat oven to 450. Mix flour and salt together then add shortening.  Combine with a pastry cutter until it looks like coarse crumbs then add water, start with 3 tablespoons, but I usually end up using all 4.  Work with your hands until you form a nice pliable dough.  Turn out onto a floured surface and roll into a circle then roll on to your rolling pin and back out into your pie pan.  Make a ridge and crimp however you would like.  I got a little creative with my crimp and punched out circles that I layered around the crust, I honestly don’t like the way it turned out, but it’s fun to try new things.  Poke a million holes with a fork or weigh down with parchment and pie weights or beans.  Bake for about 8 minutes until nicely browned.  Let cool.
  2.  Put sugar, cornstarch and salt into a medium/large heavy saucepan.  I use this all clad one, anything decent sized with a good thick bottom will work.
  3. Gradually whisk in your milk
  4. Vigorously whisk in your egg yolks one at a time until no yellow streaks remain.
  5. Stirring constantly with a heatproof rubber spatula, bring to a simmer over medium heat.  Remove from heat once bubbles come up and scrape down the corners of your saucepan then whisk until smooth.
  6. Return to heat and whisking constantly, bring a simmer and cook for 1 minute. (make sure you’re wearing an apron as sometimes the bubbles pop on to you!)
  7. Take off the heat and whisk in your butter, vanilla and chopped chocolate whisking vigorously until smooth.  (I was totally sick and didn’t whisk long enough which is why you can see that my filling isn’t totally smooth, if yours doesn’t look smooth enough you can pour into crust through a sieve).
  8. While your filling is still hot pour into pre-baked crust and put plastic wrap directly over the top.
  9. Chill for a good 4 hours before serving.  This pie keeps nicely in the fridge for a good 5 days or so.

Recipe adapted from Joy Of Cooking chocolate cream pie


Salty Caramel Chocolate Pie

salty caramel2If you’re intimidated by traditional pie crust, first you should check this out, then you should make a Salty Caramel Chocolate Pie that requires no dough making, rolling, or crimping.  It’s a “pat in the pan” crust which are the easiest ever and no longer only for graham crackers, you can pat into your pan speculoos biscuits, animal crackers, saltines, or in this case, pretzels!  This is most likely not the pie your grandma has made for years, but we are all about new traditions that start with you.  The salty crust perfectly sets off the caramel filling and of course there’s a silky layer of ganache on top because: obvious.  Your first bite will do that thing that perfectly balanced salty/sweet treats do where your mouth floods and demands you take another bite STAT! My Mother who is visiting wants me to tell you to have some cold milk with this because it’s very rich, and she’s looking out for you.  Also I recommend serving cold and trying to keep cold as the caramel likes to ooze as it warms up, which is yummy, but messy.

Pretzel Crust –

8 ounces (225 grams) pretzels

8-10 tablespoons melted butter (if your crust is still dry, add a little more)

Filling –

1/2 cup water

1 1/2 cups sugar

1/2 cup honey

1/2 cup heavy cream

1/2 cup brown butter (you don’t need to use brown butter, but it’s a nice touch if you have time)

2 tablespoons mascarpone (I was out so I used cream cheese with terrific results)

1 teaspoon vanilla extract

1/2 teaspoon sea salt


Topping –

1/4 cup heavy cream

4 ounces bittersweet chocolate choppped


IMG_9627Crust – Grind the pretzels in a food processor or blender until finely ground, pour in the butter and mix (hands work well for this) until the texture is that of wet sand.  Add more butter if your mixture seems dry.  Firmly press crumbs into a 9 inch pie pan.  Chill the crust in the freezer or fridge for 15 minutes.  Bake in a 400 oven for 8 minutes and let cool completely on a wire rack.

Filling – In a heavy bottomed saucepan, stir together water, sugar and honey until the sugar is mostly disolved.  Cook over medium high heat, moving the pan around occasionally (but DO NOT STIR) until the caramel has turned a dark amber and reached around 320-340 degrees on a candy termometer.  Keep smelling it, you don’t want it to smell like it’s burning at all and steam is okay, but smoke is bad.

Remove caramel from the heat and slowly pour the cream into the pan, whisking constantly.  Use caution as your caramel will bubble and steam.  Whisk in the butter, mascarpone, then the vanilla and salt.  Pour the filling into your pre-baked pie shell, and refrigerate it, uncovered until fully set – about 4-5 hours.

Topping – Heat the cream until scalded, then pour it over your chopped chocolate.  Let it sit for a minute, then whisk until glossy.  Spread or drizzle ganache over the filling, allow it to set, sprinkle with flake salt and serve.

This pie can be refrigerated for up to 1 week, covered well in plastic wrap.  Serve cold and push a piece of foil into the void after serving so your caramel doesn’t ooze into the gap.  For easier slicing, run your knife under hot water to prevent the caramel from sticking to the blade.



Recipe adapted from First Prize Pies by Allison Kave.


Guest Post! Chocolate Granola Pie

chocolate chip granola pie1

It’s my very favorite pie, YES, I’m going there!  It has everything anyone could possibly want in a pie with it’s crunchy top, gooey center, and the perfect combo of chocolate oats and nuts.  Fun fact #1: It’s THE EASIEST PIE EVER! Fun fact #2:  The little people you get to hang with this holiday season would love to make it with you! Fun fact #3: The recipe is up now on the beautiful and brilliant Westerly Commons blog!

Please go there right this minute and if you aren’t following them, do that right away, you’ll certainly be glad you did.  Also take a minute to get stocked up on the cutest childrens clothing available to mankind.  We are so honored to be featured there – thank you Westerly Commons!


Salted Caramel Apple Pie

IMG_8914When I became I King 8 years ago I quickly learned that cake for your birthday is not the word around here, so if I baked a beautiful cake for my husband on his birthday he would be like “what do you want me to do with that?”  It’s been a pleasure learning the art of pie making which of course begins with a beautiful flaky crust.  The King crust is Crisco all the way, but if you come from the school of butter crusts go on ahead and do that, we won’t be mad.

We all love apple pie, especially when you drowned it in caramel and sprinkle it with raw sugar and flake salt – the combination makes this classic into an epic flavor party that you won’t want to miss.  I know there are a few versions of this pie out there, but I’m a Four and Twenty Blackbirds devotee so mine is very slightly adapted from the one they are famous for. Just for fun I used the triangle in my toddlers shape ball to cut out this top crust and it turned out pretty amazing, but do whatever you like.  I’m also a fan of the fat lattice they do at the aforementioned Four and Twenty Blackbirds – just do something fun and pretty.  Now go be the star of your Thanksgiving feast and make this STAT!

King Crust – Combine 2 Cups flour, ⅔ Cup Crisco, 1 tsp Salt and 7-8 TBS ice cold water. Mix with pastry cutter or potato masher, then with hands until a nice dough forms. Cut into 2 balls, roll them out thin, cut one into strips for lattice, or use a cookie cutter to make a decorative top, and place the other into your pie plate.


1 C plus 2 TBS sugar
¼ C water
1 stick unsalted butter
½ C heavy cream

Filling –
2 lemons
6-7 baking apples
2-3 dashes angostura bitters (I use them, it adds a little something, but don’t sweat it one bit if this rare ingredient is not in your pantry, it will taste great without)
⅓ cup raw or demerara sugar
¼ teaspoon cinnamon
¼ teaspoon allspice
pinch nutmeg
one grind blk pepper
¼ teaspoon kosher salt
2 tablespoon flour
¼ teaspoon flake salt (maldron is easy to find)
Egg wash (1 lrg egg whisked w/ 1 tsp water and pinch of salt)
Demerara sugar (also known as raw or turbinado sugar) for finishing

Caramel – Whisk together 1 cup of the sugar and the water in a medium-low heat until the sugar is just dissolved. Add the butter and bring to a slow boil. Continue cooking over medium heat until the mixture turns a deep golden brown (do not stir!) almost copper, but you don’t want to see smoke so not too crazy long. Remove from heat and immediately but slowly add the heavy cream – be careful, the mixture will bubble rapidly and steam. I like to add salt at this stage instead of putting salt on top of your filling before you top it with crust.  I just whisk in 1/2 teaspoon of kosher salt after the cream.  Whisk the final mixture together well and set aside to cool while you prepare your apple filling.

Filling – Juice lemons into a large mixing bowl removing any seeds. Prepare the apples using an apple peeling machine or core, peel and finely slice them with a sharp knife or on a mandoline. Dredge the apple slices in the lemon juice. sprinkle lightly with the remaining 2 TBS sugar. Set aside to soften slightly and release some of the juices, 20-30 minutes. Once you’ve done this pour your extra juice out of the bowl, it’s very important you don’t fill your crust with loads of juice because no one wants an apple pie soup.  I like to do this before I add the spices so none of those wash out and I get all the flavor.

In a small bowl, sprinkle the angostura bitters over the raw sugar. Add the cinnamon, allspice, nutmeg, black pepper, kosher salt, and flour and mix well. Add the prepared apples to the sugar-spice mixture, leaving behind any excess liquids that might have gathered. Gently turn apples to evenly distribute the spice mix.IMG_7876

Tightly layer the apples in the prepared pie shell so that there are minimal gaps, mounding the apples slightly higher in the center. Pour a generous ½ cup to ¾ cup of the caramel sauce evenly over the apples (use the larger quantity if you like a sweeter pie). Note that you won’t use all of the caramel, and it saves for weeks in the fridge. If you didn’t add salt to your caramel, then sprinkle with ¼ tsp of the flake salt, but skip this if you put salt in your caramel. Assemble the lattice on top of the pie and crimp the edges as desired.

Chill the pie in the fridge for 10-15 minutes to set the pastry. Meanwhile, position the oven racks in the bottom and center positions, place a rimmed baking sheet on the bottom rack and pre-heat oven to 400.


Brush the pastry with the egg wash to coat, being careful not to drag the caramel onto the pastry (it will burn) and sprinkle with the desired amount of demerara sugar and flake sea salt. Place the pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20-25 minutes, or until the pastry is set and beginning to brown. Lower the oven temp to 375 move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling, 30-35 minutes longer. Test the apples for doneness with a skewer or sharp knife; they should be tender and should offer just the slightest resistance.

Allow to cool completely on a wire rack, 2-3 hours. Serve slightly warm or at room temperature. Pie will keep refrigerated for 3 days, or room temp for 2 days.

Recipe adapted from Four and Twenty Blackbirds Pie Book