Sunday Bake | Lemon Cream Gingernut Pie

Since making my Chocolate and Peanut Butter pie last week I seem to have awakened a pie-obsessive in me and have even gone out and bought a specific pie dish to continue the passion. So I hope you don't mind more pie posts in the future! For this pie in particular I combined a few different recipes as I was creating it for my sister Katie and I wanted her to love it! Lemon and Ginger is a match made in heaven, and it seriously works in this pie.

You'll need:

200g pack of Ginger Biscuits
55g Melted Butter (or more if crust isn't holding together)
1/4 Cup Sugar (57g)
2 Eggs
397g Can of Condensed Milk
2-3tbsp Lemon Zest
120ml Lemon Juice
1/2tsp Salt
250ml Double Cream
50g Icing Sugar
1tsp Vanilla Extract

Method:

Firstly set the oven to Gas Mark 4 and line a 9inch pie dish if you have one, or a cake tin like I did! You then need to blitz the biscuits in a food processor until they are rough crumbs. Add the sugar and melted butter and blitz again till it starts to come together. You then need to tip the mixture into the prepared tin and press it evenly into the base and up the sides with the back of a spoon. Then bake for 8-10 minutes.

Next you need to make the lemon filling! In a bowl whisk together the eggs, condensed milk, lemon juice, zest and salt until well incorporated. Then pour the filling into the baked pie crust and bake for 15-18 minutes until set in the center. Let it cool to room temperature, before whipping the double cream, icing sugar and vanilla extract together until it forms stiff peaks. Then spread this on top of the pie and add lemon slices for decoration if you want! You can then dive in! It does taste best after being refrigerated after a few hours though, if you can wait that long! ;)

I hope you liked this recipe! Let me know if you try it :)

Aimée
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Sunday Bake | Chocolate and Peanut Butter Pie

Pie. What a wondrous thing. This was my first dabble into the world of American cream pies and oh myy was it a good one. Yes its slightly rough round the edges, but did it taste good? Damn right it did! I made the pie for Craig after he not so subtly mentioned how much he reallllly wanted a pie that evening. I'm not gonna lie though, I'll go with any excuse if it means baking! Especially a new recipe.

I used a recipe from the Hummingbird Bakery book Cake Days, with a few alterations. It was so easy to make, and although it took a while to set in the fridge the actual assembly time was minimal! You will need a hand-held whisk though, unless you want to kill your arm!

 Ingredients:

250g Double-Chocolate Digestives (or any other double-choc biscuit you can find)
50g Unsalted Butter
3 tbsp Cornflour
160g Caster Sugar
550ml Whole Milk
3 Large Egg Yolks
180g Smooth Peanut Butter
80g Dark Chocolate
500ml Double Cream
50g Icing Sugar

Method:

1. Firstly, line a 22cm/9in spring-form cake tin with baking paper so it'll be easier for you to turn out. Then blitz the biscuits in a food processor until they are rough crumbs. Melt the butter and add this to the biscuits, then blitz again until both ingredients have come together in a rough paste. Tip the mixture into the lined tin, and press evenly over the base and up the sides using the back of a spoon. You want to try and get this as even as possible, but it is quite tricky to know whether its even. Once you're happy with it, chill it in the fridge for around 40 minutes.

2. Next you need to make the filling. Mix the cornflour and sugar in a saucepan, then mix together the milk and egg yolks and pour this into the pan. Cook over a low heat, whisking continuously until thickened. It won't seem to be doing anything for a while and then it will suddenly thicken, so stick with it! Once thickened remove it from the heat and stir in the peanut butter. Place the chocolate in a bowl and pour over about a third of the hot peanut butter filling, mixing well until the chocolate has melted and the filling is smooth and even. Pour the chocolate filling into the chilled biscuit base and cover with cling film to stop a skin forming. Then place back in the fridge for 30-40 minutes to set. Also cover the remaining peanut butter filling with clingfilm and set aside to cool to room temperature.

3. In another bowl, whip 250ml of the double cream using a hand-held whisk until it is thick and forms soft peaks. Fold this into the completely cooled peanut butter filling, ensuring it is mixed in well. Remove the pie from the fridge and top with the filling, then place it again back in the fridge for 40-50 minutes.

4. The final stage is to whip the remaining 250ml cream with the icing sugar until it forms almost stiff peaks and spoon onto the set pie filling. I then grated chocolate over the top just for added decoration.

Adapted from The Hummingbird Bakery 'Cake Days'.

It's a really great dessert to whip up for a dinner party, and can be made well in advance! Just keep it in the fridge until you need it. I hope you liked this recipe and it's inspired you to make a pie. :)

Aimée
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