Atlantic Beach Pie

After collaborating on an illustrated Peppermint Pattie Tart place setting for BYT's holiday table decor guide, Elizabeth and I decided to turn it into a series. Each month in 2014, we'll bring you a new installment of Hand Drawn Pies-- thematically illustrated place setting 'n' pie combination for your viewing and tasting enjoyment. 

Nothing like a polar vortex to make you long for salty beach air and warm and salty summer days. Though you may not be able to take a getaway (the plane may not even be able to takeoff with all this snow), this salty citrus pie can take you there for a moment in your mind.

Atlantic Beach Pie is a classic at seafood restaurants along the North Carolina coast. According to Bill Smith, who grew up in that area, if you ate sweets after a meal of seafood, you'd get sick. The only exception was a lemon-lime pie with a saltine crust and a meringue top.

This version, which replaces the meringue with whipped cream, comes from Smith, the chef at Crook's Corner in Chapel Hill. I'd read the article about the pie on NPR, but didn't drink the Kool-Aid until I'd tried the original, while on a visit back to my old Carolina grad school haunts. Now this pie has found it's rightful place in my repertoire-- not only is it a heavenly trio of tangy, salty, and sweet, it is also a cinch to make. The ease and lightness makes it perfect for any vacation, whether in the snowy West Virginia mountains or in the hot sand on Kure Beach, after seafood or not.

Atlantic Beach Pie

Adapted from Bill Smith of Crook's Corner via NPR

Ingredients
For the crust:
1 1/2 sleeves of saltine crackers
1/2 cup unsalted butter
3 tablespoons granulated sugar

For the filling:
1 can (14 ounces) sweetened condensed milk
4 egg yolks
1/2 cup lemon or lime juice or a mix of the two
Fresh whipped cream and coarse sea salt (I used Himalayan pink salt) for garnish

Directions
1. Preheat oven to 350 degrees F. Crush the crackers finely but not to dust, using a food processor or just your hands, and place them in a medium-sized bowl. Add the sugar, then knead in the butter until the crumbs come together like dough. Press into a 8 or 9-inch pie pan. Chill for 15 minutes, then bake for 18 minutes until the crust begins to color.

2. While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. Make sure everything is completely combined. Pour into the shell and bake for 16 minutes until the filling has set. Let cool completely to room temperature and refrigerate at least 1 hour before slicing. Serve with fresh whipped cream and a sprinkling of sea salt.

Related recipes:
Florida Grapefruit-White Chocolate Pie
Key Lime Pie Popsicles
Lemon Chess Pie
Lemon-Ginger Meringue Tartlets
Lemon Meringue Pie
"Levon Helm's" Lemon Icebox Pie
Lime & Raspberry Italian Meringue Pie

Illustrations by Elizabeth Graeber

Orange Creamsicle Pie

Orange and cream--one of the best summer flavor combinations out there. When I was little, I used to enjoy it by way of a Dairy Queen Orange Mr. Misty Float-- an "orange" slushy with a scoop of vanilla soft serve; and of course, in the form of a Creamsicle. Not to be confused with the Dreamsicle, with its ice milk center, the more rich Creamsicle boasts a vanilla ice cream middle, coated with orange-flavored ice. 

Though the Creamsicle is an emblematic hot weather treat and National Creamsicle Day is apparently celebrated on August 14th, I made this pie version back in April, before I went away to the woods. There at the start of spring, I was still working through the box of Florida citrus I'd bought from a local school fundraiser, and needed to make a pie for my CSA members. I found this take on the Creamsicle, from Joy the Baker and adapted it only slightly. It's essentially an orange 'n' cream icebox pie and is just as refreshing at its popsicle counterpart. I think one member even put it in the freezer for a bit--the only thing missing was the popsicle stick.

Orange Creamsicle Pie

Adapted from Joy the Baker

Ingredients

For crust:

1 1/2 c. graham cracker crumbs

5 Tblsp. unsalted butter

1 Tblsp. sugar

1/4 tsp. salt

For filling:

3 1/2 Tblsp. cornstarch

1 c. sugar

1 Tblsp. orange zest

1/2 c. fresh squeezed orange juice

3 large egg yolks

1 c. milk

1 c. sour cream

1/4 c. unsalted butter, cut into chunks

1 c. heavy whipping cream (for whipped cream top)

Confectioner's sugar, to taste

Directions

For crust:
1. Preheat oven to 350 degrees F. Pour graham cracker crumbs in a bowl and add melted butter, sugar, and salt until well mixed. 

2. Pat the buttery crumbs into a 9-inch pie pan, pressing mixture into the bottom and sides to form a pie crust. Place in oven and bake until crust is lightly browned, about 10-12 minutes. Place on a cooling rack and let cool to room temperature before adding the filling.

For filling:

1. Combine cornstarch, sugar, orange juice, zest, egg yolks, and milk in a medium saucepan over medium heat. Cook until thick, stirring constantly.

2. Add the chunks of butter and stir until they are completely melted. Let cool for 15 minutes, then add the sour cream, stirring to incorporate. Pour filling into the cooled graham cracker crust and place plastic wrap directly onto the surface of the pie. Place in the fridge and chill for at least 3 hours. 

3. Just before serving, whip the whipped cream in a small metal bowl with a few tablespoons of confectioner's sugar, if desired. Spoon on top of the pie, and serve still chilled.

Related recipes:

"Levon Helm's" Lemon Icebox Pie

Florida Grapefruit-White Chocolate Pie

Orange and Yogurt Tart

Shaker Orange Tarts

Happy 4th of Pie!

Happy 4th of Pie/July! I'm out of the woods and back in our nation's capital and (somewhat begrudgingly) back on the intewebs! I have a lot to write about here-- progressive literary dinners, doughnut islands, students' pie poems, and father/daughter-made rhubarb custard pie at a Maine blueberry farm. But today, I think I'm going to make some sort of icebox treat, go to a few cookouts, share some favorite 4th of July pies past, and pass on the word that Elizabeth and I are running a little sale on the Pie Almanac, offering free shipping anywhere in the U.S. today! Just use the code HAPPY4TH at the checkout over at her Etsy shop.

And if you're still looking for the perfect 4th of July recipe, here's a few favorites from Independence Days past...

~ Berry Tartlets, seasonal and patriotic (and July's feature in the Pie Almanac)!
~ Blueberry Icebox Pie, good for a hot day like today (or try it with strawberries)
~ Lime & Rasperry Italian Meringue Pie, fresh fruit AND meringue--together at last!
~ Sour Cherry Pie, if you can get yer paws on those ephemeral tart cherries
~ Gooseberry Apricot Pie, last year's selection
~ And a Surry County Peach Sonker with Dip, because the New York Times is on it

Hope your day is fun and delicious! And if you make any pies, these or otherwise, I'd love to see 'em...

Illustrations by Elizabeth Graeber

Blueberry Icebox Pie at NPR Music

Last week was #pieweek at NPR. Amid all the lovely stories on Morning Edition and The Salt on how to make the perfect crust, desperation pies (aka nothing-in-the-house pies, hence the name of this blog), and how pie history is like The Game of Thrones, Nothing-in-the-House got a little tiny slice of the action when my friend Lars made my blueberry icebox pie for the NPR Music office where he works.

His rendition featured a half-pretzel, half-graham cracker crust (!), and a few peach slices and strawberries thrown into the filling. He posted pics on the NPR Music Tumblr and soundtracked it with the Black Mill Tapes Vol. 1&2 by Pye Corner Audio. Very appropriate. Thanks Lars for bringing #pieweek to Nothing-in-the-House, where every week is pie week.

Blueberry Icebox Pie

We used to go blueberry picking every summer. We'd pile in the red minivan with armloads of tupperware, drive out to the blueberry farm, and collect our buckets, strapping them around out waists with the old belts they had for borrowing. As the berries ker-plinked, ker-planked, ker-plunked into the bottom of the bucket, I imagined that I was a character in Blueberries for Sal, wandering off along the hillside, straying from my mother and happening upon a mama bear. Though these were farmed, high-bush blueberries (which I called bluebellies, since they look like little blue belly buttons), instead of wild low-bush berries, and there were certainly no bears nearby, it was still easy to pretend.

I haven't been berry picking yet this summer, though I have been picking berries out at the farmers' market, and a few weekends ago, it was fresh blueberries at the Takoma Park Market. I brought them home and whipped them up into a blueberry icebox pie, based on Nancie McDermott's recipe for a strawberry icebox pie, which I made about a month ago. As I said before, this recipe is a wonder, because it's super simple and incredibly versatile. Try it with raspberries or peaches, strawberries or bluebellies or some kind of summery combination--it'll always be good. It also requires little stove & oven time and a lot of refrigeration time, so you don't have to mess around with melted-butter crust dough while you sweat it out in your hot kitchen. Though it might not be a real berry-picking summer so far, I hereby declare this the summer of the icebox pie.

Blueberry Icebox Pie
An adaptation of Nancie McDermott's Strawberry Icebox Pie recipe from Southern Pies

Ingredients
For crust:
1 1/4 c. gingersnap crumbs
3 Tblsp. sugar
1/3 c. butter, melted

For filling:
1/3 c. cornstarch
1/3 c. water
5 c. blueberries, ideally fresh (though frozen is okay too!)
1 c. sugar
1/8 tsp. salt
1 tsp. lemon zest
2 tsp. butter
1/2 tsp. vanilla
1 1/4 c. heavy cream + 1 c. (extra cup is for topping, optional)
1 c. additional fresh blueberries, (for garnish, optional)

Directions
For crust:
1. Preheat oven to 350 degrees F. Put gingersnaps in the bowl of a food processor and pulse until crackers are finely ground into crumbs. Add sugar and melted butter and pulse until well mixed.

2. Pat the buttery crumbs into a 9-inch pie pan, pressing mixture into the bottom and sides to form a pie crust. Place in oven and bake until crust is lightly browned, about 10 minutes. Place on a cooling rack and let cool to room temperature before adding the filling.

For filling:
1. Combine cornstarch and water in a small bowl, whisking until all lumps are dissolved. Set aside.

2. Combine blueberries, sugar, salt, and lemon zest in a medium saucepan. Cook on medium heat until the blueberry mixture comes to a low boil. Stirring often, continue to cook the mixture until a sauce begins to form, about 5 minutes.

3. Re-whisk the cornstarch and water mixture and add it to the saucepan. Continue to cook and stir the sauce until it boils again, becomes thick and berries soften, approximately 3-4 minutes longer. Remove from the heat, stir in the butter and vanilla and set aside to cool to room temperature.

4. Meanwhile, whip 1 1/4c. cream in a large bowl until it becomes very thick and holds round medium peaks. Stir in the blueberry jam mixture and gently it in with the cream until evenly combined. Pour filling into the gingersnap crust and refrigerate for at least 3-4 hours, until pie is very cool and the filling is quite firm. Serve cold, with extra blueberries and topped with additional whipped cream.

Though this pie was originally intended for a Fort Reno picnic or a post-baseball game (Go Nats) treat, I ended up getting a wicked migraine that lasted for days, so was not able to partake in any of those summer activities, let alone this pie. However, it was at the ready in the fridge when my parents stopped by for a visit last week, and we enjoyed a slice after a delicious pizza dinner out at Two Amy's.

"Levon Helm's" Lemon Icebox Pie

I've seen The Last Waltz at least half a dozen times now. The Night They Drove Old Dixie Down was a favorite sing-along selection in college. I'd always hoped to make it to A Midnight Ramble--my friends' farm where I spend a lot of time is right across the river--but the closest I got was a friend producing an album in the barn. I put The Band in heavy rotation as soon as I heard that Levon Helm was sick, and his death hit me hard, or as much as the passing of a personally-influential music legend who you've never met can.

Though I'd had This Wheel's On Fire on my shelf for a while, I didn't start to read it until after that sad April day. Prior to all the sex, drugs, and rock and roll (to put it simply, but accurately) in The Band's scintillating autobiography, there is this little story amid Levon's description of his upbringing in Turkey Scratch, Arkansas:

"Mom and Arlena would bake up a couple of big cakes: one coconut, one pecan. On special occasions the two moms would collaborate on lemon icebox pies, their own invention. They'd beat two cans of Pet milk until it was whipped to foam, adding sugar and lemon juice until it congealed. Then they'd freeze it in the icebox. I loved this beyond belief. It was so sweet your mouth would pucker. After I was old enough to work, they'd have to make three pies: one for each family and one for Lavon [Levon's birth name]. And I'd guard mine. Then we'd make the radio the main feature, maybe play cards, visit."

As soon as I read that, I wanted to make a similar lemon icebox pie--so sweet and tart your mouth would pucker-- in tribute to the lone American (and Southerner) of the legendary group. I wonder if that was indeed the actual recipe--nothing but sweetened condensed milk, sugar and lemon juice. Perhaps I'll try that minimalist variety at some point, but this time I opted to add a few other ingredients, and turned to Martha Hall Foose, via Francis Lam for guidance. Ms. Foose, as you'll remember, is the Mississippi chef who invented the genius sweet tea pie. With that serving as a fine recommendation, along with Francis' glowing review of her lemon icebox pie, I didn't think I could go wrong. I swapped 'nilla wafers for the graham cracker crust, upped the lemon content for a higher pucker-factor, and made a few other adjustments. Despite a few more ingredients than Mrs. Helm's, it's still a delightfully simple pie to make.



"Levon Helm's" Lemon Icebox Pie
Adapted from Martha Foose via Salon

Ingredients
1 1/2 c. 'nilla wafer crumbs
1/8 c. granulated sugar
1/2 tsp. ground cinnamon (I ended up not using this because we were out!)
1/2 c. (1 stick) unsalted butter, melted
2 14-oz cans sweetened condensed milk (Pet brand if you're trying to be authentic)
4 large egg yolks
2 packed tsp. lemon zest (add more for more pucker)
2/3 c. fresh lemon juice
2 c. heavy cream
6 Tblsp. confectioner's sugar

Directions
1. Preheat the oven to 350 degrees F. In the bowl of a food processor, combine 'nilla wafer crumbs, sugar, cinnamon, and butter and pulse until well mixed. Pat the buttery crumbs into a 9-inch pie pan, pressing mixture into the bottom and sides to form a crust. Place in oven and bake for 6-8 minutes until golden brown. Remove from oven and let cool.
2. In a large bowl, whisk milk, yolks, lemon zest & lemon juice until well combined. Pour lemon filling into cooled crust and bake for 10 minutes or until set. Remove from the oven and let cool. Once at room temperature, chill pie for about 30 minutes.

3. When pie is chilled through, whip cream and confectioner's sugar until stiff peaks form. Spoon the whipped cream on top of the pie and mound decoratively. Chill for an additional hour. Serve cold.

Put The Big Pink on the record player, The Last Waltz (& Coal Miner's Daughter) on your TV screen, and Levon's favorite pie in the fridge, and you've got yourself the perfect tribute to this departed rock hero. Hell, you've got yourself the perfect night! Though there was no Band a playin', on the night we drove this Dixie pie down (terrible I know, I KNOW!), there were people a singin' and a bonfire in the country, a taco moon, and a field a light with disco fireflies. I might have even heard some Spike Jones on the Box.

Strawberry Icebox Pie

It's that time. The time of the narrow overlap between rhubarb season and strawberry season. When I lived up north, the reasoning behind the strawberry-rhubarb pie, though one of my all-time favorites, was puzzling, as the two fruits never seemed to coincide seasonally. Down in the more southern climes, though, you can generally acquire both fruits (or the fruit and vegetable?) in one May farmers' market trip.

As I mentioned in the last post, this past weekend finally felt like we were on the brink of summer. It was warm, all the trees were finally brilliant green and leafed-out, and I was even nursing a bit of a sunburn from the weekend prior. On our way back from Korean brunch on Saturday morning, we drove past the Mt. Pleasant Farmers' Market. As we approached, I slowed down to a cruising speed, and craned my neck out the window. "Do you see strawberries?" I asked Brent. "Totally," he replied. I slammed on the brakes "REALLY?!!" "What? No." But by then I had already pulled the car over and focused my strawberry tracking beam eyes on stacks of green quart boxes filled with those red berries.

Maybe my special vision only works on berries, though, because I didn't spot any rhubarb at the market. But no matter, I knew that for my inaugural dessert of berry season, I wanted to make this oh-so-summery strawberry icebox pie, recipe from Nancie McDermott.

As Nancie says in her book, Southern Pies, many icebox pies use gelatin to set it up, this filling is essentially just a quick strawberry jam, folded in with whipped cream, making it similar to the classic British dessert, fool. The strawberries-and-cream also make it rather Wimbledon-esque, which signals the arrival of summer. Though this pie might have some Brit-leanings, it is distinctly American, and I might be jumping the gun here, it could be just the perfect thing for your 4th of July tennis viewing party (which coincides with the men's quarterfinals this year).

Say strawberries aren't your thing, though? Perhaps you have a tree-full of mulberries in your backyard or happened upon a black raspberry patch in the park. Another thing that's superb about this pie is that it's incredibly versatile. Substitute blueberries or blackberries or raspberries for the strawberries, and you've got a recipe that will last you all summer long. In fact, you could use any type of jam, adding other flavors like ginger, vanilla, mint...the possibilities are endless. You could also try different crusts, like this pecan shortbread, almond shortbread, or for something tropical, how 'bout a gingersnap-macadamia? Whatever variation you try, this is the perfect pie to come home to after a day spent poolside (or court side), out in the sun.

Strawberry Icebox Pie
Adapted from Nancie McDermott's Southern Pies

Ingredients
For Crust:
1 1/4 c. graham cracker crumbs (about 15 cracker squares)
3 Tblsp. sugar
1/3 c. butter, melted

For Filling:
1/3 c. cornstarch
1/3 c. water
6 c. hulled and coarsely chopped strawberries, ideally fresh (though frozen is okay too!)
1 c. sugar
1/8 tsp. salt
2 tsp. butter
1/2 tsp. vanilla
1 1/4 c. heavy cream
2 c. fresh strawberries, sliced (for garnish, optional)

Directions
For Crust:
1. Preheat oven to 350 degrees F. Put graham crackers in the bowl of a food processor and pulse until crackers are finely ground into crumbs. Add sugar and melted butter and pulse until well mixed.

2. Pat the buttery crumbs into a 9-inch pie pan, pressing mixture into the bottom and sides to form a pie crust. Place in oven and bake until crust is lightly browned, about 10 minutes. Place on a cooling rack and let cool to room temperature before adding the filling.

For Filling: 
1. Combine cornstarch and water in a small bowl, whisking until all lumps are dissolved. Set aside.

2. Combine hulled and chopped strawberries, sugar, and salt in a medium saucepan. Cook on medium heat until the strawberry mixture comes to a low boil. Stirring often, continue to cook the mixture until a sauce begins to form, about 5 minutes.

3. Re-whisk the cornstarch and water mixture and add it to the saucepan. Continue to cook and stir the sauce until it boils again, becomes thick and berries soften, approximately 3-4 minutes longer. Remove from the heat, stir in the butter and vanilla and set aside to cool to room temperature.

4. Meanwhile, whip the cream in a large bowl until it becomes very thick and holds round medium peaks. Stir in the strawberry jam mixture and gently it in with the cream until evenly combined. Pour filling into the graham cracker crust and refrigerate for at least 3-4 hours, until pie is very cool and the filling is quite firm. Serve cold, with extra strawberries and/or additional whipped cream. Strawberries and cream!

Just made a trip to the strawberry patch? Check out these these other recipes for a classic strawberry pie, strawberry-apricot pie (and a song), or a strawberry-rhubarb and wine-soaked fig rustic tart.

P.S. After years of using a pretty crappy digital point-and-shoot, I finally have a great new camera, a birthday present from my awesome dad, who is, in fact, a professional photographer. I still need to learn to use it a little better (note the middle photo). But bigger and better photos, here we come!

Nutella Icebox Pie

It's winter. And when you're into (somewhat) seasonal baking and fresh ingredients are your game, this time of year can be a challenge. However, the cold season can also provide a great excuse for using "non-perishable" items for pie fillings such as... nutella. Nutella is already a cheater's ingredient, as it is the auspicious pairing of two delicious things--hazelnut and chocolate--that I daresay are greater than the sum of their parts. The Italian delight is versatile enough to be spread on your morning toast or late-night crepe, stuffed inside a doughnut, or poured in a pie crust.

We had an "It's a Wonderful Life" screening/holiday party at our house, featuring the movie projected on a sheet, blankets on the floor--picnic style, and a treats table already loaded with overflowing popcorn bowls, incredible chocolate-peppermint ice cream "sammiches," and the savory dark horse of homemade macaroni and cheese. I had seen some nutella pie recipes bandying about the internet, so I thought it would be a good addition to the #occupypottersville smorgasboard. Here's the recipe I used, adapted from Hill Country Cook.

Nutella Icebox Pie

Ingredients

For crust:

2 sleeves Oreos (or chocolate sandwich cookie substitute)

3 Tblsp. butter, melted

2 Tblsp. sugar (could probably do without since Oreos are already quite sweet)

For filling:

8 oz. cream cheese, softened

2/3 c. powdered sugar, plus 2 Tblsp.

3/4 c. nutella

2 c. heavy whipping cream

2 tsp. vanilla

Directions

For crust:

1. Preheat oven to 350 degrees F. Pulse cookies in a food processor until they form a fairly fine powder. Mix in melted butter and sugar until well incorporated. 

2. Pat filling into a 9 or 10-in. pie plate, reserving a few crumbs for topping. Bake crust for 7 minutes, let cool, then put in the freezer while you prepare the filling.

For filling:

1. In a bowl, mix the cream cheese and 2/3 c. powdered sugar using a hand mixer, about one minute. Add 3/4 cup nutella and beat until fluffy, about three minutes (continue even once it's combined so filling gets fluffy). 

2. In a separate bowl, beat 1c. of the heavy whipping cream, 1 tsp. vanilla, and 2 tablespoons of powdered sugar until stiff peaks have formed- approximately 3-4 minutes. Starting with 1/3 of the whipped cream mixture, fold the whipped cream into the chocolate mixture. Once it's combined, add the remaining whipped cream to the chocolate mixture, folding gently until thoroughly mixed. 

3. Pour the mixture into the cookie crust. Freeze approximately 4 hours or until firm (I think mine only froze for 1-2 hrs). Twenty minutes before serving, remove pie from freezer and let sit at room temperature. Beat remaining 1 c. of heavy whipping cream with 1 tsp. vanilla and extra powdered sugar, maple syrup, or bourbon to taste. Top pie with whipped cream mixture and sprinkle on cookie crumbs. Enjoy!

I have been making pretty intense pies as of late (see dark chocolate sea salt tart with candied pecans) and this one was no exception, with the triple threat of cream cheese, whipped cream, and nutella. The intense flavor and smooth filling did pair well with the swimmin' Charleston, a charmingly off-key rendition of Buffalo Gals, and parallelled the sweet revenge when George Bailey sticks it to mean ol' Potter. Bedford Falls, welcome to the Pie Enjoyment Zone. 

Related recipes:

Speculoos Icebox Pie