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Web Extra: Winning Recipes from the 2015 National Pie Contest

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Each year, the American Pie Council hosts a National Pie Championship. The following are some of the 2015 Best of Show winners from the professional and amateur divisions.  Winners include a First Place Professional entry by Jaynie Buckingham of Austin for her Just Peachy Key Lime Habanero Pie.

Find more winning entries here.

2015 Amateur Entry

Chocolate Buzz

Crust
10 Pepperidge Farm Milano dark chocolate cookies, finely ground
6 Oreo cookies, finely ground
2 Tbsp. melted butter

Combine the crust and butter and press into 9 ½ inch pie pan. Bake at 350 degrees 8 minutes. Remove from oven and cool.

Filling
7 oz. semisweet chocolate, finely chopped
¾ cup coffee ice cream (Trader Joe's Coffee Blast)
3 cups miniature marshmallows
1 ½ cups heavy whipping cream
¼ cup powdered sugar

In a microwave safe bowl, combine the chocolate, ice cream, and marshmallows and heat 1 min. Stir and continue heating at 30 second intervals until chocolate is melted and marshmallows begin to melt. Whisk ingredients together until smooth. Cool. Remove approximately 1/3 cup of filling and spread over bottom of crust. Refrigerate.

In a large mixing bowl, beat the whipping cream with the powdered sugar until soft peaks form. Fold in one cup into the chocolate mixture. Continue beating the remaining cream until stiff. Fold into chocolate mixture. Spread in pie pan and smooth top. Prepare coffee topping.

Coffee Topping
1 8-oz. pkg cream cheese, softened
½ cup powdered sugar
½ cup white chocolate chips
1/3 cup melted coffee ice cream
1/8 tsp. instant espresso
1-2 tsp. coffee flavoring
1 cup heavy cream
¼ cup powdered sugar
Chocolate espresso beans, if desired

In a large bowl, beat the cream cheese and ½ cup powdered sugar until well blended. In a microwave safe bowl, place the ice cream, chips, and espresso powder. Microwave on high at 30 second intervals until melted, stirring occasionally. If espresso doesn’t completely dissolve, strain mixture. Cool and then beat into cream cheese mixture until well blended. Add coffee flavoring to taste. Beat the 1 cup heavy cream with ¼ cup powdered sugar until stiff and fold into cream cheese mixture. Decoratively pie over top of pie, and if desired, decorate with chocolate espresso beans.

 

2015 Amateur Entry

Comstock Cherry Chocolate Lover's Pie

Crust
1 ½ cups chocolate wafer crumbs
¼ cup butter, melted
Preheat oven to 375°
Mix chocolate wafer crumbs and melted butter in bowl. Press onto bottom and up sides of ungreased 8-inch pie pan. Bake 8 minutes in preheated oven. Cool.

Filling
1 8-ounce package cream cheese, softened
½ cup granulated sugar
2 T light cream (half and half)
1 tsp vanilla
1 1-ounce square unsweetened chocolate, melted
½ cup whipping cream, whipped
1 can Comstock Cherry Pie Filling
Beat cream cheese, sugar, cream and vanilla in a medium size bowl. Divide mixture in half. Stir melted chocolate into half of the cream cheese mixture. Fold whipped cream into remaining cream cheese mixture. Pour chocolate mixture into cooled crust. Top with half of cherry pie filling, then top with whipped cream mixture and remaining pie filling. Chill well.

Topping
1 cup heavy whipping cream
¼ cup powdered sugar
10-12 maraschino cherries with stems
Dark melting chocolate
Combine cream and powdered sugar in cold mixing bowl. Beat until stiff peaks form. Refrigerate until ready to use. Drain stemmed cherries on paper towels. Melt chocolate in melting pot or microwave. Dip cherries into chocolate and set on waxed paper. Garnish chilled pie with cream and dipped cherries. Serves 8.

2015 Professional Entry

Peanut Butter Satin Pie

Serves 8-10

Crust
1 1/2 cups ground peanut butter cookies
2 Tbsp sugar
6 Tbsp unsalted butter, melted

Filling
8oz cream cheese, softened
1 cup powdered sugar
1/2 cup creamy peanut butter
2t vanilla extract
1/8 tsp salt
1 8oz container frozen whipped topping, thawed

Topping
Sweetened whipped cream
chopped peanut butter cups

Preheat oven to 350. Mix crust ingredients together. Press in a deep dish pie plate and bake 8 minutes. Cool completely.

Beat together filling ingredients together until smooth. Spread in pie crust. Garnish with whipped cream and chopped peanut butter cups.

2015 Professional Entry

1 Jaynie Buckingham Just Peachy Key Lime Habero Pie Citrus Austin, TX

Just Peachy Key Lime Habanero Pie

Filling:
1 can condensed milk
4 egg yolks
lime zest
1/2 C lime juice
1 C peach habanero jelly reduced

In a medium bowl, gently whisk together condensed milk, egg yolks, 1/3 jelly, Key lime juice, and zest. Pour into the prepared, cooled crust. Chill completely 3 hours then top with remaining jelly. Garnish with whipped cream.

Vanilla Wafer Crust
1 1/2 cups Vanilla Wafers Crumbs
3 T sugar, 6T butter

Mix sugar and crumbs together. Melt butter add crumb mixture. Press into greased pie pan and set in freezer for about five to seven minutes.

  ndy Hilton Pumpkin and Maple Crown Pumpkin avenport, FL

Pumpkin and Maple Cream Pie

Crust:
Pumpkin and Maple Cream Pie
Andy Hilton, Davenport, FL
2015 APC National Pie Championships Professional Division
1st Place Pumpkin


Crust
1 1/4 cups all purpose flour 1/4 cup butter
1/4 cup shortening
½ tablespoon sugar
¼ teaspoon baking powder
4 to 5 tablespoons ice cold water

For the crust: Preheat the oven to 350. Whisk together the dry ingredients in a bowl. Place cold Butter and cold shortening on top of the flour mixture. Cut in with a pastry blender until the Butter and Shortening are the size of small peas. Sprinkle with 4 tbs of cold water and fluff with a fork, sprinkle with 4 or 5 tbs of water and fluff until the dough comes together. Form a ball with the dough, wrap in plastic and place in the refrigerator for 30 min.

Filling 1
1 ¼ cup heavy whipping cream
4.5 oz white chocolate chips
1 ½ (8oz) packages cream cheese
½ cup sugar
1/8 cup Maple syrup


For filling 1: Using a heavy sauce pan bring ¼ cup of heavy cream to a simmer, remove from heat. Add the White Chocolate and gently stir until smooth and creamy. Beat Cream Cheese and sugar with a stand mixer until smooth. Scrape the walls and beater, beat again for another minute. Mix in Chocolate mixture, mix for a minute, add Maple Syrup and mix for a minute. Whip 1 cup Heavy Cream to stiff peaks, fold in Cream Cheese mixture to the whipped cream. Fill crust ½ full with Maple cream. Gently cover with plastic and freeze overnight.


Filling 2
1/3 cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
1 large egg
½ of a 15 oz. can pumpkin
½ of a 14 oz, can sweetened condensed milk

For filling 2: Mix sugar, cinnamon, salt, ginger, cloves in small bowl and set aside. Beat egg in large bowl. Stir in pumpkin and sugar and spice mixture. Gradually stir in the sweetened condensed milk.

Pour into pie shell over the frozen cream. Bake in preheated oven bake for 40 – 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Top with sweetened whipped cream (optional), keep refrigerated until ready to serve.

Optional
1 can Comstock/Wilderness Apple Pie Filling

For the Optional Toppping: To add an extra creativity and flavor to this pie you can top with 1 can of Comstock/Wilderness Apple Pie Filling before topping with whipped ceam.

 

1 Caroline Imig The Perfect Apple Pie Apple Oconto, WI

2015 Professional Entry

The Perfect Apple Pie

Crust:
The Perfect Apple Pie
Caroline Imig, Oconto, WI
2015 APC National Pie Championships Professional Division 1st Place Apple and
Best of Show

Crust
2/3 cup plus 2 Tablespoons Shortening
2 cups All Purpose Flour
1 teaspoon salt
4-5 Tablespoons cold ice water
Preheat oven to 400 degrees. Cut shortening into flour and salt until particles are the size of small peas. Sprinkle in ice water, 1 Tablespoon at a time, tossing with a fork until all flour is moistened and a ball of dough can be formed. Add more water if necessary. Refrigerate dough until ready to roll.
Filling
8 cups thinly sliced apples (peeled, quartered, cored and slices crosswise)
¾ cup sugar
1 teaspoon lemon juice
1 teaspoon cinnamon
¼ teaspoon apple pie spice
1 tablespoon flour
Mix all ingredients with the apple slices. Roll out refrigerated pie crust dough, place in pie pan. Add apple mixture. Top with remaining crust. Cut a few small slashes in top crust for a steam vent. With pastry brush, brush on egg wash (beat one egg with 1 Tablespoon of milk).
Bake in a 400 degree oven for 10 minutes, then reduce heat to 375 and continue baking for another 20 minutes.

Chocolate Raisin Walnut Pie - Best of Show, Professional: Andrea Spring, Bradenton, Fla.

Chocolate Walnut Raisin Pie (Photos courtesy of the American Pie Council)

Crust

  • 1 1/2 cups Crisco shortening
  • 1 teaspoon white vinegar
  • 2 tablespoon milk
  • 1/2 cup hot water
  • 4 cups all purpose flour
  • 2 teaspoon salt
  • 1 tablespoon cornstarch


Combine shortening, vinegar and milk. Pour in hot water. Mix well. In separate bowl, mix together flour, salt and cornstarch. Combine flour mixture with shortening mixture until dough forms. Separate into four equal balls. Wrap in film wrap and refrigerate 1 portion and freeze remainder for future use. Refrigerate for at least one hour before rolling out.

Filling

  • 3 eggs
  • 2/3 cup granulated white sugar
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/3 cup melted butter
  • 1 cup dark corn syrup
  • 3/4 cup milk chocolate chips
  • 1 cup dark raisins
  • 3/4 cup chopped walnuts


Mix eggs, vanilla extract, sugar, cinnamon, butter and corn syrup until well blended. Add chocolate chips and walnuts, mix well. Set aside. 
Preheat oven to 400 degrees. Roll out one portion of pie dough. Place in 10 pie pan. Sprinkle raisins over bottom of pie shell. Carefully pour filling over raisins. Bake for 10 minutes at 400 degrees. Lower temperature to 350 degrees for 30 minutes or until center of pie is just set.

 

Lemon Swirl Cream Cheese Pie - Best of Show, Amateur: Kate Stewart Rovner, Plano, Tex.

Lemon Swirl Cream Cheese Pie

Lemon Curd 

  • 1 teaspoon finely grated lemon zest
  • 1/2 cup fresh lemon juice
  • 1/2 cup sugar
  • 3 eggs, lightly beaten
  • 1/4 cup butter, cut into small cubes

Vanilla Wafer Crumb Crust 

  • 1 1/2 cup vanilla wafer crumbs
  • 3/4 cup almonds, finely ground and toasted
  • 2 teaspoon lemon zest
  • pinch of salt
  • 7 tablespoons melted butter

Lemon Cream Cheese Filling 

  • 2 (8-oz) packages cream cheese, softened
  • 2/3 c sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon lemon extract
  • Reserved lemon curd

Garnish 

  • 1/2 c heavy whipping cream
  • 2 tablespoon powdered sugar
  • 1/2 teaspoon vanilla
  • About 12-15 fresh raspberries
  • 1 lemon, cut into thin slices and quartered

Prepare Lemon Curd: In a 1 1/2-quart saucepan, whisk together lemon zest, lemon juice, and sugar. Whisk in eggs and butter. Cook over medium-low heat, whisking frequently for 7 minutes or until curd is thick. Remove from heat and use a food mill or sieve to strain curd into a small bowl. Remove 1/2 cup of lemon curd, reserving remaining lemon curd. Press plastic wrap directly onto surfaces. Cool 30 minutes. Heat oven to 350 degrees. Spray a 9-inch pie plate with Crisco No-Stick spray. Prepare Vanilla Wafer Crumb Crust: In a medium mixing bowl, use a fork to toss together vanilla wafer crumbs, almonds, lemon zest and salt. Stir in melted butter. Press mixture onto bottom and sides of prepared pie plate. Bake for 12 minutes on bottom oven rack. Remove from oven and set aside. Prepare Cream Cheese Filling: In a medium mixing bowl, beat cream cheese and sugar at medium speed for 2 minutes or until smooth. Add eggs, one at a time, and beat at low speed until incorporated. Beat in sour cream, vanilla, and lemon extract. Beat in reserved Lemon Curd. Pour into baked crust. Dollop remaining 1/2 cup Lemon Curd onto Filling and swirl into Filling with a small knife. Bake for 30 minutes or until center is nearly set. Remove from oven and place on a wire rack. Cool for 2 hours. Cover and refrigerate overnight. Prepare Garnish: In a chilled, medium mixing bowl, beat whipping cream, powdered sugar, and vanilla with a hand-held electric mixer, starting at lowest speed and increasing gradually each minute, until stiff peaks are formed. Using a #32 tip, pipe whipped cream decoratively around border of pie. Decorate with fresh raspberries and lemon slices. Refrigerate until serving time.

 

Mango Cream Pie - Best of Show, Junior Chef: Devin Davis

Mango Cream Pie

Prep Time 45 minutes 
Cook Time 10 - 15 minutes 
Chill Time 3 to 4 hours

Pretzel Pie Crust 

  • 1 cup all purpose flour
  • 1/3 cup finely crushed pretzels
  • 1/2 cup Crisco Butter Flavored Shortening
  • 1 teaspoon sugar
  • 3 tablespoons water

Preheat oven to 425 degrees F. Position knife blade in food processor bowl; add flour, crushed pretzels, Crisco, sugar and water. Top with cover, and process pulsing 3 or 4 seconds until dough just forms, shape into a ball. Press with floured hands to a 5 to 6 inch circle, place dough between floured wax paper and roll out, remove top piece of wax paper and flip dough into 9 inch deep dish pie plate, remove other sheet. Fit in pie plate with hands and trim access dough from around edge. Prick with fork all over sides and bottom. Bake at 425 degrees F for 10 to 15 minutes. Let cool completely.

Creamy Filling 

  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 4 ounce cream cheese, room temperature
  • 1/3 cup sugar

In medium size bowl add heavy whipping cream, and beat with an electric mixer until soft peaks form. Then add powdered sugar and vanilla, continue beating until firm peaks form. Set aside. In separate bowl add cream cheese and 
sugar, blend well. Then fold whipped cream into cream cheese mixture. Spread on bottom of pie crust and refrigerate. Mango Topping 

  • 1 cup boiling water
  • 1 - 3oz. package lemon flavored jello
  • 2 tablespoon sugar
  • 1/2 cup ripe mango, peeled, pitted and pureed ( Approximately 1 small mango)
  • 2 cups ripe mango, peeled, pitted and chopped ( Approximately 2 large mangos)


Combine boiling water and jello, stirring until dissolved. Add sugar, pureed mango and chopped mango and stir well. Pour on top of cream filling in pie crust, return to the refrigerator and chill 3 to 4 hours. 
To puree mango place mango into food processor and pulse 10 to 12 or until puree consistency. * To chop mango place in food processor and pulse 4 to 6 times.

Whipped Cream Topping 

  • 1 cup heavy whipping cream
  • 4 tablespoons powdered sugar
  • 1 teaspoon vanilla

In medium size bowl add cream and beat with electric mixer until soft peaks form. Add powdered sugar and vanilla, continue beating until firm. Spoon topping into pastry bag and decorate leaving some of the mango top showing. Note: For fast setting, put in freezer for 30 minutes then into the refrigerator until set

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