Struggling to land on the perfect pie for Christmas dinner? Why not consider all options and also explore some non-tradtional ideas? It’s for Christmas, after all!
Christmas time is a special time, so why have the plain old pies during the festive weeks? Most foodies prefer classic pies djuring Christmas – a flaky, steady crust (ideally shortbread), a luscious filling, a flaky body and a flavourful topping. What else does your dinner takle need? Though there are many different kinds of pies, during Christmas, double-crust fruit pies (apple, pecan, cherry), custard pies, meringues, chiffon pies and the contemporary ice cream pies are the mst popular.
Rich, fudgy variants like a Mississippi mud pie orn old-fashioned choclate pies are big hits, but then again icebox pies and plant-based options like coconut cream pies (with vegan cream filling) are emerging as popular. While tradtional recipes tend to include dried fruits and seasonal prouce like cranberries, cherries, pears and winter apples, many foodies prefer a touch of the contemporary with crustless vanilla pies or stylised silk pies which are easy to digest, don’t cause bloating and tend to have better shelf life. The best kinds of festive pies are the ones where a seasonal base flavor is complemented by an intense flavouring agent, like lemon, chocolate, coffee, caramel, maple, pecan etc. Here are some ideas which can help you decide your festive menu!
Cranberry Orange Chocolate Pie
Using two fruits in one pie can often get tricky. However, cranberries can complement the natural sweetness in orange and make way for a delicate layered flavor profile that’s rich and palatable. This festive pie has two layers – a vibrant tangy cranberry filling paired with a luscious orange-infused creamy base. Combine these layers within a buttery crust and hints of chocolate and you have the perfect centerpiece for your Christmas celebration.
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
For the Filling:
- 3 cups fresh or frozen cranberries
- 1 cup granulated sugar
- Zest of 1 orange
- 1/4 cup fresh orange juice
- ½ cup Cadbury Choco Chips Dark
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
For the Topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, softened
- 1/4 teaspoon ground cinnamon
Method
- In a food processor, combine the flour, sugar, and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, and pulse until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- On a floured surface, roll out the chilled dough to fit a 9-inch pie dish.
- Place the rolled-out dough in the pie dish, trim the edges, and crimp
- In a bowl, combine the cranberries, sugar, orange zest, orange juice, cornstarch, cinnamon, chocolate chips and vanilla extract.
- Toss until the cranberries are well coated.
- Pour the cranberry mixture into the prepared pie crust. In a separate bowl, combine the flour, oats, brown sugar, softened butter, and cinnamon.
- Mix until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the cranberry filling.
- Place the pie on a baking sheet to catch any drips.Bake in the preheated oven for 40-45 minutes or until the crust is golden brown and the filling is bubbly. Cool and serve
Gingerbread Chocolate Cream Pie
This pie melds tigether the warm spices of gingerbread with rich chocolate; the crust is made from gingersnap cookie crumbs, which contribute a spicy and slightly sweet flavor. The addition of melted butter and sugar binds the crumbs together, creating a firm and flavorful base for the pie.
Ingredients:
For the Crust:
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling:
- 1 cup Cadbury Choco Chips Dark
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup whipped cream
- Gingersnap cookie crumbs (for garnish)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine gingersnap cookie crumbs, melted butter, and sugar.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust for about 8-10 minutes, then let it cool completely
- In a heatproof bowl, melt the chocolate chips using a double boiler or in the microwave, stirring until smooth. Set aside
- In a saucepan, combine heavy cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens.
- In a separate bowl, whisk the egg yolks. Gradually whisk in about half of the hot cream mixture to temper the eggs.
- Pour the egg mixture back into the saucepan with the remaining cream mixture. Cook for an additional 2 minutes, stirring continuously.
- Remove the saucepan from heat and stir in the melted chocolate, butter, and vanilla extract until smooth.
- Pour the chocolate filling into the cooled gingerbread crust. Refrigerate the pie for at least 4 hours Spread whipped cream over the chocolate filling.