Bakery Blog

Sam's Place hosted the Harvestfest's Pie Contest this past Sunday. It was organized by Saco Spirit Board Member Sally Howe. We were lucky to meet some of Saco's enthusiastic bakers, who were willing to share their pie recipes!

Sally Howe with Pie Contest winner Laura Mooney

Blue ribbon winner Laura Mooney won 9 Saco Spirit Christmas Ornaments for her Chocolate-Peanut Butter Cheesecake Pie. Red ribbon winner Dianna Hill won a gift certificate for Women's Terapeutic Massage. White ribbon winner Diane Lamber won a gift certificate to The Candy Garden for her Carmel-Pecan Pumpkin Pie.

Their recipes are as follows:

Chocolate-Peanut Butter Cheesecake Pie

Crust:
1 3/4C Chocolate Wafer Crumbs
6 Tbsp Unsalted Butter, Melted
3 Tbsp Packed Dark Brown Sugar
Dash of Salt

Note: Do not use store bought pre-made crusts as they are too small for the amount of filling in the recipe

Filling:
6 Oz Cream Cheese, Softened
3/4 C Confectioner's Sugar
1/4 Tsp Kosher Salt
1 1/4C Smooth Peanut Butter
1 Tbsp Vanilla Extract
2C Heavy Cream
1 Oz Dark Chocolate, Melted (for decorating top)
2 Tbsp Smooth Peanut Butter, Melted (for decorating top)

1) Make crust: Preheat oven to 350 degrees. Combine wafer crumbs, butter, brown sugar & salt. Press mixture firmly into bottom & upsides of 9" deep dish pie plate. Bake 8-10 mins until set. Let cool completely on rack.

2) Make filling: Beat cream cheese, confectioner's sugar & salt with a mixer on medium. Speed until fluffy. Beat in peanut butter and vanilla.

3) In a seperate bowl, beat heavy cream until soft peaks form. Whisk 1/3 of whipped cream into peanut butter mixture, then gently fold in remaining whipped cream. Spoon into crust. Freeze uncovered at least 4 hours (or overnight covered with plastic wrap).

4) Before serving: Place melted chocolate in resealable sandwich baggie. Snip tip from one corner of bag to make a small hole. Hold about 5" above pie and drizzle over top. Repeat with peanut butter. Let stand 10 minutes before slicing.

Caramel-Pecan Pumpkin Pie

Crust:

1/2 Pkg Ready-made Pie Crust

Filling:

2 Eggs, Lightly Mixed

1 15oz Can Pumpkin Pie

1/4C Light Cream or Half/Half

1 Tsp Pumpkin Pie Spice

1 Tbsp Flour

Topping:

1/2C Chopped Pecans

2 Tbsp Softened Butter

1/2C Brown Sugar

3/4C Sugar

1/2 Vanilla

Preheat oven to 375 degrees. Prepare crust and place in 8" or 9" pie plate. Fold, crimp & decorate pie edge. In large bowl, combine eggs, pumpkin, cream, spice, flour, sugar & vanilla until blended. Pour into pie shell. Cover pie edges with foil. Bake 20 minutes. Remove foil and cover pie filling with topping. Bake another 30 minutes or until knife inserted in center comes out clean. Refrigerate 2 hours after cooling. Best served with ice cream or whipped cream.