Pillsbury Pie Crust Pie Baking Champions

2:58 PM, Aug 29, 2013   |    comments
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FALCON HEIGHTS, Minn.--   Three local bakers are enjoying some sweet success at the Great Minnesota Get-Together this year.

Lisa Silmser, Judy Olson, and Amy Schrecengost won ribbons at this year's Pillsbury Refrigerated Pie Crust Pie Baking Championship.  They all stopped by the KARE Barn this morning to share their winning recipes.

Salted Turtle Cream Cheese Pie
(Recipe from Lisa Silmser)

1 Pillsbury Refrigerated Pie Crust
2 teaspoons sea salt

Turtle layer:
2 Tbsp butter
2/3 cup water
1/2 cup brown sugar
3 Tablespoons cornstarch
3/4 cup pecans, dry roasted and salted
1/2 cup dark chocolate morsels

Caramel fluff layer:
1 (8 oz) pkg cream cheese, softened
1 cup caramel sauce for ice cream
1 (8 oz) whipped topping, with more to garnish pie if desired

Unroll pie crust and sprinkle with sea salt. Press into the crust and then bake according to package directions for a pie shell. Cool completely. In a medium saucepan, combine butter, water, brown sugar and cornstarch. Stir on medium heat until mixture comes together into a very thick gel. Allow mixture to cool down before stirring in pecans and chocolate morsels. Spread into pie shell and refrigerate. Mix together cream cheese and caramel sauce with an electric mixer until smooth. Fold in whipped topping. Spread over the top of turtle layer. Refrigerate 2 hours. If desired, garnish with whipped topping, more caramel sauce and pie crust turtles before serving.

Pie crust turtles:
1 Pillsbury refrigerated pie crust
Pecan halves
Caramel filled candies

Unroll pie crust and cut into pieces using a star cookie cutter. Place candy in the center and pinch together sides of the star to form a little purse. Allow ends of star to bend over to the outside edges. Top with pecan half. Bake for 8 minutes at 450 degrees or until golden. Cool thoroughly before adding as garnish to pie. Serves 8.

Raspberry Chocolate Cream Pie
(Recipe from Judy Olson)

1 Pillsbury Refrigerated Pie Crust
8 oz semi-sweet chocolate
2/3 cup corn syrup
1 cup heavy cream
3 eggs
3 oz cream cheese, softened
1/4 cup sugar
1/4 tsp almond extract
1/2 pint fresh raspberries

Heat oven to 350 degrees F. Fit Pillsbury pie crust into 9-inch pie plate. Trim and flute edge. In microwave, melt 6 ounces of chocolate. Stir in corn syrup and 1/2 cup of the cream. Add eggs, one at a time, beating well after each addition. Pour into pie shell. Bake for 45 minutes or until knife inserted 1 inch from center comes out clean. If edges are browning too quickly, cover with aluminum foil around edge of crust. Cool on wire rack. (Center of pie will sink after cooling.) Beat cream cheese, sugar and almond extract until smooth. Whip the remaining 1/2 cup of cream and fold into cream cheese mixture. Spoon into center of cooled pie shell. Top with raspberries. Melt remaining 2 squares of chocolate and drizzle over berries. Refrigerate until serving. Serves 8.


Bourbon Chocolate Chip Pecan Pie
(Recipe from Amy Schrecengost)
Serves 8

1 Pillsbury Refrigerated Pie Crust
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
1 1/2 sticks butter, unsalted (softened and cut into cubes)
1 Tbsp bourbon
3/4 cup pecans, toasted and chopped
1 1/4 cups semisweet chocolate chips, divided

Unroll pie crust and transfer to a pie dish. Carefully work it into the dish, folding any overhand under and crimping the edge as you go. Wrap the crust in plastic wrap and freeze until firm, about 2 hours. Preheat oven to 350 degrees F. Whisk the flour and sugars together in a small bowl until well combined. Set aside. Using an electric mixer, beat the eggs on high speed until foamy, about 3 minutes. Switch the mixer to low speed and gradually add the flour mixture. Turn the mixer to high and beat for 2 minutes. Scrape down the bowl and then add the butter and beat on high until the mixture is combined. Next add the bourbon and beat on high for 1 minute. Fold in the toasted pecans and 3/4 cup of the chocolate chips. Pour the filling into the frozen pie shell and spread evenly. Sprinkle the remaining 1/2 cup of chocolate chips on top of the filling. Bake at 350 degrees for 25 minutes, then cover the edges of the crust loosely with aluminum foil and bake for another 25 minutes, or until toothpick inserted in the center comes out clean. Cool on wire rack before slicing.

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