We recommend a mealy piecrust for the bottom of this juicy pie. Mealy crust is made by cutting the fat into the dough until it resembles cornmeal. This crust resists getting soggy as would a crust made from flaky pie dough. The topping is a variation of one we use for fruit crumble or crisp. In fact, you could make this without a bottom crust to be scooped and ser...
This version of a Southern classic is served up at The Ham Shoppe in Valle Crucis, North Carolina.
This is my favorite "easy" quiche recipe that uses bacon, cheddar and Monterey Jack cheeses, canned green chiles and scallions, eggs and half and half. I typically "short cut" the time by using a frozen pie crust.
The name is a combination of "banana" and "toffee". Sweetened condensed milk is simmer for several hours to form a toffee pudding. The mixture is topped with bananas and a coffee flavored whipped cream. Variation: You can use the same filling in a simple single pie crust as well.
Fresh blueberries are combined with lemon, cornstarch and Maker's Mark Bourbon to make the filling for this delicious pie. A cream cheese layer is added, also laced with Maker's Mark. Bake a pre-made frozen crust or make your own.