STACK PIE RECIPE | ALLRECIPES
This is a Southern pie, similar to chess pie, stacked 3 layers high, with caramel icing. It is very rich, but a loved Christmas tradition.
Provided by SouthInYourMouth
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Total Time 1 hours 50 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the pie crusts in 3 pie pans, and set aside.
- Beat together the eggs, sugar, melted butter, flour, and vanilla extract in a bowl until smooth, and stir in 1 cup of cream. Pour the mixture in equal amounts into the pie crusts.
- Bake in the preheated oven until the filling has set, about 35 minutes. Let the pies cool, and trim off the excess pie crust down to the top of the filling.
- Place the brown sugar, 1 cup of cream, and 1/2 cup of sugar in a heavy saucepan over medium-low heat, bring to a boil, and cook, stirring constantly to prevent burning, until a candy thermometer reads 140 degrees F/60 degrees C, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove from the heat, and beat the mixture with a wooden spoon until thickened and cool. Stir in the butter and vanilla extract, and continue beating until the butter is incorporated, about 5 minutes. The icing should be thin and smooth, like a glaze.
- Spread a thin layer of the caramel glaze on top of each pie, and firmly stack the pies together. Glaze the edges of the stacked pie.
Nutrition Facts : Calories 745.5 calories, CarbohydrateContent 91.5 g, CholesterolContent 141.8 mg, FatContent 40.9 g, FiberContent 1.7 g, ProteinContent 5.9 g, SaturatedFatContent 19.5 g, SodiumContent 348.1 mg, SugarContent 68.7 g
STACK PIE RECIPE | ALLRECIPES
This is a Southern pie, similar to chess pie, stacked 3 layers high, with caramel icing. It is very rich, but a loved Christmas tradition.
Provided by SouthInYourMouth
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Total Time 1 hours 50 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the pie crusts in 3 pie pans, and set aside.
- Beat together the eggs, sugar, melted butter, flour, and vanilla extract in a bowl until smooth, and stir in 1 cup of cream. Pour the mixture in equal amounts into the pie crusts.
- Bake in the preheated oven until the filling has set, about 35 minutes. Let the pies cool, and trim off the excess pie crust down to the top of the filling.
- Place the brown sugar, 1 cup of cream, and 1/2 cup of sugar in a heavy saucepan over medium-low heat, bring to a boil, and cook, stirring constantly to prevent burning, until a candy thermometer reads 140 degrees F/60 degrees C, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove from the heat, and beat the mixture with a wooden spoon until thickened and cool. Stir in the butter and vanilla extract, and continue beating until the butter is incorporated, about 5 minutes. The icing should be thin and smooth, like a glaze.
- Spread a thin layer of the caramel glaze on top of each pie, and firmly stack the pies together. Glaze the edges of the stacked pie.
Nutrition Facts : Calories 745.5 calories, CarbohydrateContent 91.5 g, CholesterolContent 141.8 mg, FatContent 40.9 g, FiberContent 1.7 g, ProteinContent 5.9 g, SaturatedFatContent 19.5 g, SodiumContent 348.1 mg, SugarContent 68.7 g
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- Trim the piecrusts so that the rims of your pie plates are exposed. Preheat your oven to 350 degrees F. In a small saucepan, melt 1 1/2 cups of the butter. Whisk the eggs until they are light. Add the granulated sugar, the melted butter, and 1/2 teaspoon of the vanilla, and whisk until well combined. Fold in 1 cup of the cream. Pour 1 1/2 cups of the filling into each piecrust. Place the pies in the oven, two or four, as room allows, and bake them until the filling is set in the middle, about 35 minutes. Allow the pies to cool in the pie plates. While the pies are cooling, make the icing. In a large saucepan, combine 1 cup of the cream, the brown sugar, and the salt. Stir until the sugar is dissolved. Over medium-high heat, bring the mixture to a soft boil. Cook it for 5 minutes, without stirring, until the mixture thickens a bit, or reaches 238 degrees F on a candy thermometer. Remove the saucepan from the heat, stir in the remaining 3 tablespoons of butter, and let the mixture cool for 15 minutes. Stir in the remaining teaspoon of vanilla. Beat the icing until it is thick and creamy. If the icing seems too firm to spread, beat in additional cream, 1 tablespoon at a time. Run a long, thin spatula around and under one of the pies to slip it out of its pan. Place it on a cake dish or large plate, and spread the top lightly with about 1/2 cup of the icing. Stack the second pie on top of the first, and spread the top with about 1/2 cup of the icing. Repeat with the third pie. Stack the fourth pie on top. Frost it with the remaining icing.
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