Pensacola Chefs Share Their Favorite Holiday Pie Recipes

by Kelly Oden

The holiday season is a favorite among pie enthusiasts, think apple, pecan, pumpkin, rhubarb, pear and sweet potato. Add in a little caramel, a bit of custard or a scoop of ice cream on the side and you’ve got a sweet treat for the ages. This month, we’ve asked a few local chefs to share a favorite holiday pie recipe with our readers and

they responded with something for everyone—classic apple, bourbon pecan, sweet corn custard tart and chocolate pear cardamom. We can attest to the fact that they were all delicious and as you can see, beautiful. So, grab your apron, mixer and rolling pin and start your holiday baking!

Sweet Corn Custard Tart

Courtesy of Jen Knight, End of the Line Cafe

INGREDIENTS

Custard Filling

• 1 cup fresh corn kernels

• 1 cup of vegan heavy cream

• 1/2 cup sugar

• 1 cup liquid egg replacer (like Just Egg)

• 1 teaspoon agar agar powder

Cookie Crumble

• 2.5 cups cookie crumble (chocolate, ginger snap)

• 1⁄4 cup melted vegan butter

METHOD

Cookie Crumble

1. Mix sugar, cookie crumbs and melted butter together.

2. Press into a greased 9-inch tart pan or springform pan.

3. Bake for eight minutes at 350 F. Cool completely.

Custard Filling

1. In a blender, combine corn, heavy cream and agar. Blend until smooth.

2. Separately whisk eggs and sugar together. Mix into corn cream and pour into the cooked crumble crust.

3. Bake at 200 F for 30 to 40 minutes, until set.

4. Chill before serving. Pairs well with fresh fruit and whipped cream.

Maple Sweet Potato Cream Pie with Biscoff Crumble

Courtesy of Pastry Chef Mikosha Franklin, Jackson’s Steakhouse

INGREDIENTS

Pie Crust

• 2.5 cups all-purpose flour

• 1/2 teaspoon salt

• 3/4 cup buttermilk (cold)

• 3/4 cup vegetable shortening

• 2 tablespoons butter (chilled)

Cream

• 8 ounces cream cheese (softened)

• 1/2 cup sugar

• 2 large eggs

Custard Filling

• 2 pounds sweet potatoes

• 1 cup butter (Soften)

• 1.5 cups sugar

• 1/2 cup brown sugar

• 4 large eggs

• 1/2 teaspoon ginger

• 1 teaspoon nutmeg

• 1 teaspoon cinnamon

• 1 teaspoon allspice

• 1 teaspoon vanilla extract

• 2 tablespoon all-purpose flour

METHOD

Pie Crust

1. Combine shortening, butter, flour and salt in a medium bowl using a fork until mixture is crumbly. Add buttermilk using the well technique until dough comes together. Roll dough on a floured surface to about 1.5 inches over the pie pan. Press and mold in a pie pan and set to the side.

Creme

1. In a standing mixer, combine cream cheese and sugar on medium speed for 5 minutes.

2. Scrape down the sides of the bowl. Add 1 egg at a time, mix until smooth and creamy. Set to the side.

Custard Filling

1. Bake sweet potatos 40 to 50 minutes at 350 F or until soft.

2. Let cool and remove skin.

3. Blend sweet potato, sugar, butter, ginger, nutmeg, cinnamon, allspice and vanilla extract in a blender until smooth. Add 1 egg at a time on low speed until fully incorporated. Scrape down sides of the blender, add in flour and blend for 30 seconds, until smooth and creamy.

4. Pour filling into pie shell filling 3/4 of the shell. Spoon in several scoops of cream around the top of the pie. Using a toothpick, swirl custard and cream in a circular motion. Let sit for 15 minutes.

5. Bake at 325 F for 45 to 60 minutes. Make sure the pie is set in the center, remove and cool completely before serving.

Spiced Apple Custard Pie

Courtesy of Peter Devezin, Sous Chef, The Burrow

INGREDIENTS

Pie Crust

• 3 3/4 cups all-purpose flour

• 6 tablespoons sugar

• 3/4 teaspoon salt

• 1.5 cups cold unsalted butter, cubed

• 3 egg yolks

• 3 teaspoons vanilla extract

• 3–6 tablespoons cold water

Custard Filling

• 3/4 cup whole milk

• 1/2 cup heavy cream

• 1/4 cup + 1 tablespoon sugar

• 1.5 tablespoons cornstarch

• 1 teaspoon vanilla extract

• 1/8 teaspoon salt

• Pinch of nutmeg

Spiced Apples

• 4 medium apples, peeled, cored and sliced

• 2 tablespoon butter

• 3 tablespoon brown sugar

• 1 teaspoon cinnamon

• 1 teaspoon vanilla extract

• 1 tablespoon pimento dram (or dark rum)

Apple Spiral Topping

• 2 to 3 Granny Smith apples, thinly sliced

• Juice of one lime in 2 cups cold water

• Optional: melted butter or syrup for brushing

METHOD

Make the Crust

1. Whisk together flour, sugar and salt.

2. Cut in cold butter with your hands or a pastry cutter until crumbly with pea-sized bits.

3. Whisk yolks and vanilla; drizzle over flour mixture. Add cold water a tablespoon at a time just until the dough holds together.

4. Form into a disk, wrap and chill for 1 hour (or overnight).

Make the Custard

1. Heat milk, cream and half the sugar until warm (don’t boil).

2. In a bowl, whisk cornstarch, remaining sugar and salt. Slowly add some warm milk to temper, then pour it all back into the pot.

3. Cook on medium, whisking constantly, until thickened. Remove from heat, stir in vanilla and sprinkle in nutmeg.

4. Let cool completely in the fridge (about 2 hours) before using.

Make the Spiced Apples

1. Melt butter in a skillet over medium heat. Add apple slices; cook 3 to 4 minutes

2. Add brown sugar and cinnamon; cook 4 to 5 minutes more until syrupy.

3. Stir in vanilla and pimento dram; cook for 1 minute. Cool slightly.

Prep the Apple Spiral

1. Soak thin apple slices in lime water for 5 to 10 minutes to prevent browning. Drain and pat dry.

Assemble & Bake

1. Preheat the oven to 375 F

2. Roll out dough and line a 9-inch pie pan. Trim edges.

3. Spread custard evenly on bottom of pan.

4. Spoon spiced apples over the custard.

5. Arrange Granny Smith slices in a spiral pattern on top, overlapping slightly.

6. Brush with melted butter or syrup if desired.

7. Bake for 45 to 50 minutes, until crust is golden and apples are tender.

8. Cool completely before slicing.

Bourbon Pecan Pie

Courtesy of Chef Gus Silivos

INGREDIENTS

• Vegetable cooking spray

• 2 cups pecans, chopped

• 1/2 cup dark chocolate morsels

• 1/4 cup butter, softened

• 3/4 cup granulated sugar, divided

• 1 teaspoon vanilla extract

• 1 large egg

• 1/4 cup fat-free milk

• 2 tablespoons bourbon (optional)

• 1/4 cup Dutch process cocoa

• 2 tablespoon all-purpose flour

• 4 egg whites

• 1/4 teaspoon cream of tartar

• 1/2 cup (thawed) reduced-fat whipped topping

• 1 tablespoon unsweetened cocoa

• 1 tablespoon powdered sugar

METHOD

1. Preheat oven to 300 F. Coat bottom and sides of an 8-inch spring form pan with cooking spray.

2. Microwave chocolate morsels in a small microwave-safe bowl at MEDIUM (50% power) for 1 minute or until melted and smooth, stir at 30-second intervals.

3. Beat butter and 1/2 cup granulated sugar at medium speed with an electric mixer until well blended (about 2 minutes). Add vanilla and egg; beat one minute. Add milk and, if desired, bourbon; beat one minute. (Mixture will look curdled.)

4. Add melted chocolate, beating just until blended. Gradually add cocoa, flour and chopped pecans, beating at low speed just until blended.

5. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold 1/4 of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into prepared pan.

6. Bake at 300 F for 45 minutes or until set. (A wooden pick inserted in center will come out with just a few crumbs on it.) Remove torte from oven; immediately run tip of a small knife around edge of torte. Let cool on wire rack 30 minutes. (Torte will rise to top of pan while baking but will sink while it cools.) Remove sides of spring form pan.

7. Optional: Spoon whipped topping into a Ziploc freezer bag (do not seal). Snip one corner of bag to make a small hole. Pipe dollops of whipped topping around base of torte. Sprinkle torte with cocoa and powdered sugar.

Pear and Chocolate Pie with Walnuts

Courtesy of Pastry Chef James Allen, Union Public House

INGREDIENTS

Crust

• Enough pie dough for a double crust

Filling

• 6 to 7 cups pears, peeled and cored

• 1/4 cup walnuts, chopped

• 1 tablespoon lemon juice

• 1/2 cup sugar

• 2 tablespoons cornstarch

• 3/4 teaspoon cardamom

• 1/4 teaspoon salt

• 1 each egg yolk

• 5 ounces bittersweet chocolate

• 2 tablespoons sugar

METHOD

1. Chill the pie dough for at least two hours. Roll out the bottom crust dough to 1/8 inch and line a 9-inch pie pan. Trim the dough flush with the rim of the pan. Chill the bottom crust.

2. Preheat oven to 425 F. Prepare egg wash by beating the egg yolk together with 1 tablespoon of water.

3. Place the pears in a large bowl then, add the lemon juice, sugar, cornstarch, cardamom, walnuts and salt. Fold the fruit until the sugar and cornstarch is no longer visible.

4. Take the bottom crust out of the fridge and cover the bottom of the pie shell with the bittersweet chocolate. Scoop the fruit mixture on top of the chocolate until the filling is even.

5. Roll out the top crust to a diameter of ten inches. Brush egg wash on the edge of the bottom crust and then place the top crust over the filling. Crimp the edges together with a fork or your fingertips. Brush egg wash over the top crust and sprinkle with sugar. Cut vents into the top crust.

6. Bake the pie for fifteen minutes at 425 F then turn the temperature down to 375 F and bake for another 30 to 35 minutes. The top crust will be golden brown and the pears will be bubbling through the vents.

7. Cool thoroughly before serving.