A Friend in Need, Deserves a Pie Indeed!

Hello Thanksgivers! Fat Toaders here to share some of our favorite pie recipes for this holiday season! Pick one or four of these delicious recipes to finish off your amazing Turkey Day Feast.

All of these recipes wouldn’t be complete without some of our mouthwatering Goat’s Milk Caramel Sauces so make sure to stop by our online store to pick up a few jars to complete these recipes and of course we won’t tell anyone if you save a couple jars for yourself!

P.S. I would TOADALLY recommend our EPIC CARAMEL JAR for some serious baking this holiday season!

PIE #1

Pumpkin Praline with Caramel Drizzle

Pumpkin Praline with Caramel Drizzle
Recipe By: Pie Provisions

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Ingredients:
1 Bottom Pie Crust (in a pie pan), keep refrigerated until ready to use.
2oz Fat Toad Farm Maple Caramel (BUY HERE) 

Praline Pecan Topping:
1 cup Pecan Halves, chopped
¾ cup Light Brown Sugar
¼ tsp Salt
3 Tbs Unsalted Butter, Melted

Pumpkin Filling:
1 15oz Can Pumpkin
1 12oz Can Evaporated Milk
2 Large Eggs
1 cup Light Brown Sugar
1 Tbs All-Purpose Flour
½ tsp Salt
1¾ tsp Cinnamon
1½ tsp Ginger
1 tsp Nutmeg
1/4tsp Allspice

Directions for Praline Pecan Topping:
*You can toast the pecans up to 3 days ahead of time if needed*
1. Pre-heat oven to 350° F.
2. Place chopped pecan halves onto a baking sheet, and bake for 5 minutes or until toasted. Pecan halves are toasted once the air smells nutty and the pecans have turned a shade of dark brown. Remove pecan halves and allow to cool.
3. Combine cooled, toasted pecan halves, light brown sugar, and salt in a medium bowl. Mix until combined. Add melted butter. Using your hands or a wooden spoon, mix until combined. Set aside.

Directions for Pumpkin Filling:
1. Combine pumpkin, evaporated milk, and eggs in a medium bowl. Mix until combined.
2. Combine light brown sugar, flour, salt, cinnamon, ginger, nutmeg, and allspice in a separate, large bowl. Mix until combined.
3. Pour the wet ingredients on top of the dry ingredients. Using a whisk, mix until combined and no lumps remain. Set aside.

Assembly:
1. Pre-heat oven to 350° F.
2. Remove the bottom pie crust from the refrigerator. Par-bake the bottom crust by lining the crust with parchment paper and fill it to the brim with pie weights (or dried beans!).
3. Bake the weighted pie for 15 minutes on the bottom rack.
4. Remove weighted pie from the oven. Carefully remove the pie weights (or beans) as well as the parchment paper.
5. Pour pumpkin filling into par-baked pie crust. Return to oven for 35 minutes.
6. Rotate pie and bake for an additional 15 minutes. If the filling is set, remove the pie from the oven and continue on to step 7. If the pie is still wobbly, return to the oven for 10-15 minutes, until set.
7. Using your hands, evenly sprinkle the praline pecan topping over the entire surface of the pie.
8. Return the pie to the oven. Bake for an additional 15 minutes. Remove it from the oven and allow to cool.
9. As the pie cools, drizzle Fat Toad Farm Maple Caramel over the top of the pie.
Serve pie warm or cold with whipped cream. This pie will last in the refrigerator for up to 7 days. Buy Fat Toad Farm Caramel online at our farm store!

 

PIE #2

Salted Bourbon Caramel Chocolate Cream Pie

Salted Bourbon Caramel Chocolate Cream Pie
Recipe By: Pie Provisions

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Ingredients:
1 Dark Chocolate Bar of Your Choice (for topping the pie)

Chocolate Pie Crust:
1 Box of Pie Provisions Pie Crust Mix
¼ cup Cocoa Powder

Chocolate Pastry Cream Filling:
2½ cups Whole Milk
½ cup Heavy Cream
3 Large Egg Yolks, lightly beaten
¾ cup Sugar
3 Tbs Cornstarch
¼ tsp Salt
½ cup Semi-Sweet Chocolate Chips
½ cup Bitter-Sweet Chocolate Chips
1 tsp Vanilla Extract
2 Tbs Unsalted Butter

Salted Bourbon Caramel Whipped Cream Topping:
2 cups Heavy Whipping Cream
2oz Fat Toad Farm Salted Bourbon Caramel (BUY HERE)

Directions for Chocolate Pie Crust:
*this can be done up to 3 days in advance *
1. Combine Pie Provisions Pie Crust Mix with cocoa powder. Mix until combined.
2. Continue with instructions provided inside Pie Provisions Pie Crust Mix packaging for pie crust.
3. Roll out and place in 9” pie pan. Crimp the edges. Keep refrigerated until ready to use.

Directions for Blind Baked Chocolate Pie Crust:
*this can be done up to 2 days in advance or on the day you plan to serve this pie*
1. Pre-heat oven to 350° F.
2. Remove pie crust from the refrigerator. Blind Bake by lining the crust with parchment paper and fill it to the brim with pie weights (or dried beans!).
3. Bake the weighted pie for 25 minutes on the middle rack.
4. Remove weighted pie from the oven. Carefully remove the pie weights (or beans) as well as the parchment paper.
5. Using a fork, prick the crust along the entire surface of the bottom of the pie as well as the sides of the pie. Return to the oven for 10-15 additional minutes, or until the crust is golden brown. Remove the crust from the oven and cool on a wire rack.

Directions for Chocolate Pastry Cream:
*this can be done up to 3 days in advance. It needs a minimum of 4 hours to cool to thicken up*
1. Combine milk, heavy cream, and egg yolks in a medium bowl. Stir to combine.
2. Combine sugar, cornstarch, and salt in a separate bowl. Stir to combine.
3. Weight out semi-sweet and bitter-sweet chocolate chips. Set aside.
4. Combine the dry ingredients with the wet ingredients in a medium pot over medium heat. Using a whisk, stir to combine.
5. Continue to whisk while the mixture begins to warm up and slowly thicken. After 4-8 minutes of continuous whisking (to prevent the bottom from burning!), the mixture will begin to boil. Once it begins to boil, set a timer for 30 seconds. Continue to whisk the thickening pasty cream until the timer goes off.
5. Remove the pastry cream from the heat and add in the butter, vanilla, semi-sweet chocolate, and bitter-sweet chocolate. Stir until the butter and chocolates are completely melted and vanilla is mixed throughout.
6. Strain the pastry cream into a heat proof container to cool. Place plastic wrap directly in contact with the pastry cream to prevent a film from forming. Allow the pastry cream to cool in the refrigerator and thicken for a minimum of 4 hours or a maximum of 3 days.

Directions for Whipped Cream Topping:
*Do not make ahead of time. Make when ready to top the pie*
1. Combine the heavy whipping cream and Fat Toad Farms Salted Bourbon Caramel in a stand mixer.
2. Whip on high until fluffy and voluminous (approximately 2 minutes).

Assembly:
1. Spread the cooled chocolate pastry cream inside the baked chocolate pie crust, filling the pie shell completely.
2. Evenly top the pie with fresh caramel whipped cream.
3. Using a vegetable peeler, shave chocolate directly from the bar over the whipped cream and serve. This pie will last in the refrigerator up to 3 days.

PIE #3

Caramel Pumpkin Pie

Caramel pumpkin pie

Ingredients

  • 15 ounce pumpkin (1 can) – make sure you’re using pumpkin not pumpkin pie filling!
  • 8 oz Fat Toad Farm Caramel (BUY HERE) 
  • 2 eggs
  • 3 tablespoons dark brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons dark rum
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 1 cup freshly whipped cream to garnish
  • 1 9” pie crust

Directions

Preheat oven to 425ºF.  Mix up a batch of your favorite pie crust dough, enough to cover a 9” pie pan.  Our favorite crust recipes come from King Arthur Flour.

In a large mixing bowl, combine pumpkin, Fat Toad Farm Caramel and eggs. Add remaining ingredients and mix thoroughly.  Pour pumpkin mixture into pie crust. Spread evenly and gently tap to remove any air bubbles.  Bake for 15 minutes. Reduce oven temperature to 350ºF. Bake 45 to 50 minutes or until knife inserted near center is clean when removed.  Allow pie to cool before serving with fresh whipped cream.

PIE #4

Goat’s Milk Caramel Pecan Pie

Insta-pecan pie
For the crust
1/3 c. chilled butter plus chilled lard (I do about half and half, but any proportion will work)
1 c. flour
1 T. powdered sugar (optional)
1 T. apple cider vinegar
2 or more T. ice water
(Obviously you can also use a store-bought crust if you’re short on time or just feeling lazy.)
Preheat oven to 400 degrees F.  Use your fingers to work the flour and powdered sugar into the cold butter/lard until you have a relatively uniform, crumbly mixture. Make a “well” in the middle of the mixture and pour the vinegar plus 1 T. ice water into the well. Use one finger to incorporate the liquid, starting from the center of the well and working outward. Add ice water 1 T. at a time until you have a dough that holds together in a ball, but does not stick to your hands. If it is too crumbly, add ice water 1 t. at a time. If it is too sticky, add flour 1 T. at a time. This dough can be made ahead of time and stored in the refrigerator for several days, or in the freezer for several weeks. Form the dough into a disk and roll out on a floured surface. Place the crust into a greased 9″ pie dish and prick the bottom several times with a fork.
For the filling
1 c. brown sugar
1/4 c. white sugar
1/2 t. fine grain sea salt
1/2 c. butter, melted
1/4 c. boiling water
4 eggs, beaten well
1 T. goat’s milk (or any kind of milk)
1 1/2 t. vanilla extract OR bourbon
2 c. raw pecans
1/4 c. of your favorite flavor of Fat Toad Farm Goat’s Milk Caramel, plus about 1/4 c. more for drizzling on top (BUY HERE)
Mix the brown sugar, white sugar, salt and melted butter. Add the boiling water. Stir until sugar and salt dissolve. Add the beaten eggs and milk, and mix well. If you want a very boozy-tasting pie, add 1 1/2 t. bourbon. Otherwise, add 1 1/2 t. vanilla extract. I prefer the bourbon. Mix in the pecans. Spread 1/4 c. caramel on bottom of prepared crust. Heat up the caramel first if it helps to spread it. Pour the filling into the crust and bake at 400 degrees F for 10 minutes, and then reduce the heat to 350. Bake about 30 minutes more, or until the pie puffs up, and a knife inserted into the center comes out relatively clean. Cool the pie for at least two hours. Before serving, drizzle about 1/4 c. more caramel on top. It helps to heat up the caramel for this step as well. Try putting it in the microwave for about 20 seconds.

ENJOY!

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PIE #5 

CARAMEL WHOOPIE PIE

(So not a pie in a traditional sense but, gosh am I thankful to have these in my life.)

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Ingredients:

For cakes:

2 cups all-purpose flour

1/2 cup cocoa powder

1 1/4 teaspoons baking soda

1 teaspoon salt

1 cup buttermilk (shaken)

1 teaspoon vanilla

1 stick unsalted butter, softened

1 cup packed brown sugar

1 large egg

For filling:

1 stick unsalted butter, softened

1 cup confectioner’s sugar

2 cups Marshmallow Fluff

6 oz of your favorite Fat Toad Farm Goat’s Milk Caramel (BUY HERE) 

Directions:

Cakes: Preheat oven to 350°F. Whisk together flour, cocoa, baking soda, and salt in a bowl. Beat together butter and brown sugar in mixer at medium-high speed until fluffy, then add egg, beat until combined. Add flour mixture and buttermilk alternately, mix until smooth. Spoon 1/8-cup mounds of batter onto greased baking sheet, 2 inches apart. Bake for 11 to 13 minutes. Allow to cool.

Filling: Beat together butter, confectioner’s sugar, marshmallow, and caramel in a bowl with electric mixer at medium speed until smooth. Refrigerate for at least one hour.

Assemble: Spread two tablespoons frosting between cake tops and bottoms.

Eat up!

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