Category: Pies


Good grief, it’s been almost a year. A year!! SO MUCH has happened in that year, and I wasn’t sure if I would ever get to come back. I’ve wanted to, but it just hasn’t been in the cards until now. I wasn’t sure if anyone would even care at this point if I came back. But I’ve heard from a few loyal readers (I have loyal readers! I had no idea!) and they’re asking for more. That is so incredibly gratifying, you guys. Seriously. It almost made me cry. I’ve always said that if my blog helps one person enjoy food a little more, I’ll keep going. So here I am, in the kitchen again, with recipes to share. I have some truly amazing food to show you, starting next week 🙂

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This week’s recipe is rather a show stopper. Especially when you tell people what it is. I have to smile at people’s reactions when I tell them I’ve made a FIVE POUND apple pie. There’s always the stop-to-make-sure-they-heard-that-right face and then the “Wow!” as they let it sink in. I have fun “wowing” people with my food 🙂 Yes; a full 5 pounds of apples go into this pie. It’s my special pie. The one I make when I want to perform a true culinary labor of love for someone. This pie takes the better part of half a day to make- more if you make the pie crust yourself. DO NOT let that put you off! The majority of that time is cooking, cooling, and baking time. Making the pie is really easy; it’s just that the preparation takes time. But sometimes the very best things take a lot of time…

Start with a whole bunch of apples and a few other ingredients:

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Now, the original recipe that this idea came from had a whole convoluted list of steps- most of them unnecessary. I’m not sure if the lady was just trying to make it sound like she was positively slaving away over the pie to get a pat on the back or if she really, truly thought that making a pie had to be that difficult. People tend to think that pie making is complicated, but it really isn’t. In fact, a pie is one of the very simplest things to bake. There’s no raising of dough or tiptoeing around the house because  you don’t want what’s in the oven to fall. You make the filling, make the crust if you don’t want to buy one (another process that’s touted as difficult, but that’s another post), put the former into the latter, and bake until done. So, while this particular recipe has a couple of extra steps compared to a “regular” apple pie, I’ve simplified this process to be as easy as it can get. In that vein, let’s get started!

The first step is peeling, coring, and slicing the apples. Make sure you have a big bowl of acidulated water for your apples to go into so they don’t rust (turn brown). All that means is water with acid in it. If you have lemon juice, use that. Orange or lime juice works too. If you don’t have any of those, you can use apple cider vinegar. For 2 liters of water use a tablespoon of whichever acid you happen to have on hand. So, I peeled and cored my apples- cutting them into halves so I could use a melon baller to cut the core out…

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But I totally cheated with the slicing part. I’ve wanted a food processor for YEARS. As in, since I left home at 19. I’m 36 as of this writing. So when I found an insanely wonderful deal on the food processor I’ve wanted since I first saw it, I went to my husband and asked pretty please. Being the wonderful man and biggest fan of my food that he is, he said yes! So today, for the first time, I used my beautiful, brand new Kitchenaid food processor!

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That is absolutely a dream come true. Yes; I’m a food nerd. I accept that. 🙂

So now that the apples are sliced and ready, the hardest part of making the filling is over! Drain the apples well and put the whole batch into a frying pan or pot big enough to hold them along with the butter, sugar, and spices.

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Cook them until they are just beginning to soften. You want them to have plenty of crunch left, but they should be partially cooked.

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Once the apples are cooked enough, turn off the heat and take them out of the pan with a slotted spoon. Make sure you drain as much of the liquid off of them as you can. Put the apples slices into a colander over a bowl (or, in my case, the pasta insert that goes into my stock pot) and set it aside while we deal with the leavings in the pan.

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We’re going to cook this down into what amounts to caramel. Don’t panic; this step is very easy, it just takes some time. Turn the burner back on and bring the apple liquid to a fast boil.

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Give this a stir every couple of minutes and continue to cook at a fast boil until the liquid begins to thicken. Check the bowl that the apples are over a couple of times to add any more collected liquid into the pan. Thickening the liquid can take upwards of 8-10 minutes. Just keep an eye on it.

This is pretty much there:

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At this point you should stay with the pan, stirring continuously. Lower the heat a bit so that you get a steady boil instead of a fast boil. You’re looking for larger bubbles that are a little slower to pop. Keep cooking and stirring until you end up with the consistency of the caramel topping you would put over ice cream.

Now you can turn the heat off (so the caramel doesn’t burn) and add the vanilla and heavy cream…

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Turn the heat back up to medium low and boil the caramel until it’s nice and thick again. You should be able to scrape the spoon along the bottom of the pan and leave a nice clean path:

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Add the apples back into the pan and discard any liquid that may have accumulated in the bowl under them. Stir the apples to coat them in the caramel and let the pan sit until the apples are at room temperature. You’ll need to stir them every 4 or 5 minutes to keep the cooling process going. You’ll notice that the apples have quite a bit of liquid in them again and that’s ok. We can fix that:

IMG_20151117_122356142Cornstarch to the rescue! Once the apples are at room temperature, sprinkle them with 3-4 tablespooons of cornstarch. Stir the apples well to mix the cornstarch into the liquid and you’re set! The sauce will be very cloudy, but that will clear up once it’s cooked.

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Do not, I repeat: DO NOT try to add the cornstarch while the apples are hot!! Anyone who has tried to make gravy by adding cornstarch directly to the hot drippings and broth can tell you that doing so will only end in gluey lumps of cornstarch. So do yourself a favor and wait until the apples are cooled to add the cornstarch.

Before the pie is assembled, mix up the egg wash. This is what you’ll brush over the top of the pie to give it that nice, shiny top crust that you find in restaurants. You can mix the egg with a tablespoon of water, but using heavy cream instead will give you a slightly thicker, and much richer wash. Take my advice: use the cream.

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Mix the cream and the egg VERY well; you don’t want streaks of egg white on top of your pie.

Now put your bottom crust in your pie pan and add the apples to it. I like to mound them slightly in the middle; it gives the pie a very classic shape and, since the apples are already cooked, you don’t have to worry about them getting cooked all the way through or the apples shrinking as the pie bakes, leaving a disappointing hollow cavern under the crust.

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Take your top crust and put it over the pie pan, crimping the edges to seal the top and bottom crust together.

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I do a simple roll under and crimp, but if you want to do something fancier, have at it. The pie will be all the more impressive for it!

The next step is to brush on the egg wash. You don’t want it pooling all over the place, but do brush the egg wash on with a fairly heavy hand.

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With a sharp knife, cut some vents into the top. You could cut shapes, but I stick with simple, classic slits. Just make sure you vent the pie somehow, or the top crust won’t survive and the steam won’t be able to escape and you’ll have runny filling.

Wrap the edges of the pie with aluminum foil or put a pie shield on it and into the oven it goes at 400 degrees. My pies usually take a total of 70-80 minutes, but that will vary by oven. After the first 40 minutes, check the pie. It should still be fairly light but beginning to brown. Go ahead and uncover the edges and continue baking it. At the one hour mark check it again. It should be browning well now and you should be getting a little bit of bubbling from the filling. For the pie to be done, it needs to be uniformly browned and the filling needs to boil for at least 10 minutes.

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Isn’t that a beautiful color?! That deep, rich, glossy color comes from the egg wash. The crust would be dull and pale without it- not unlike the pre-egg wash photo above. My crust buckled a bit, though, and I can tell you why: I made the mistake of making the top crust too tight. I know; it sounds funny, but it’s true. I didn’t make sure the middle had enough dough before crimping the outside. I should have laid my crust over the top, run my hands over the mound in the middle, and then crimped the edge. The crust shrank as it baked (naturally), so it separated. It really doesn’t matter though; I’m not entering it into a beauty contest and the taste far outweighs any homeliness the pie may posses!

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This is not a super sweet, gloopy, apple-esqe flavored pie. The sauce to fruit ratio is very nearly perfect and the flavor is absolutely, without a doubt APPLE. At least 95% of the filling you see above is actual, honest to God fruit- not some fruit flavored, sugary gel with a few pieces of apple in it. This is a prime example of everything an apple pie should be. And once you’ve tasted it, you may never want a piece of any other kind of apple pie again. And that’s ok; you know how to make your own now! So go ahead; make this pie and wow your family and friends. I think you’ll find it just as fun as I do 😉

The Recipe:

5 Lbs Apples (Honeycrisp or similar firm fleshed, sweet-tart apple)

6 T Butter (salted is preferred, but unsalted will work too)

1/2 C Brown Sugar, packed

1/4 White Sugar (add extra if the apples are too tart)

1 t Cinnamon

Large Pinch Nutmeg

1/4 C + 1 T Heavy Cream, Divided

1 t Vanilla

3-4 T Cornstarch

1 Egg

2 Ready Made Pie Crusts or Enough dough to make a double crust pie

The Method:

*Fill a very large bowl about halfway with cold water. Add the juice of half a lemon, lime, or orange. OR add 1 T Apple Cider Vinegar.

*Peel, core, and slice the apples to about 1/8 inch, keeping them in the water as much as possible to prevent rusting.

*In a pot or frying pan large enough to hold the apples, melt the butter over medium high heat.

*Add the apples, sugars, and spices and cook, covered, for about 10 minutes. The apples should be starting to cook through but still have plenty of crunch.

*Remove the apples with a slotted spoon to a colander or other strainer set over a bowl.

*Bring the liquid from the apples to a fast boil and hold it there, periodically adding any accumulated liquid from the bowl under the strainer.

*Once the liquid begins to thicken, lower the heat until you get a moderate boil; the bubbles should be a bit larger and pop more slowly than before. Hold this boil until the sauce has reduced to the consistency of the caramel sauce that goes over ice cream.

*Shut the burner off at this point and add the vanilla and the 1/4 C of heavy cream.

*Turn the burner back onto medium low and boil the caramel until it is once again thickened as in the last step.

*Take the pan off the heat and stir in the apples.

*Cool the mixture to room temperature. This may take a couple of hours.

*Preheat the oven to 400 degrees.

*Sprinkle cornstarch over the filling and mix well to incorporate.

*Whisk the egg and 1 T heavy cream very well and set aside.

*Prepare a 10 inch common depth or 9 inch deep dish pie plate with a bottom crust.

*Pour the filling in and place the top crust over it, making sure to secure it (run your hands over it to smooth it) from the middle outwards before crimping the edges. Make sure the edges are sealed.

*Brush the egg wash over the entire top of the pie. Don’t skimp on this step.

*Cut steam vents into the top crust.

*Wrap the outer edge of the pie plate with foil (make sure it doesn’t rest on the crust) or cover with a pie shield.

*Bake the pie until beginning to brown.

*Remove the foil or shield.

*Bake until uniformly brown and the filling has bubbled for at least 10 minutes. May take 70-80 minutes total bake time.

 

 

 

So after being informed by my BFF that the print feature I added awhile back actually prints the entire blog post instead of only the recipe like I wanted it to, I have (with a little help from a more experienced blogger) figured out how to make only the recipe in each post printable. Yay! So from now on you will be able to print only the best part of each post: the recipe! And when I get time here and there I will go back and add the feature to all of my other posts (which number 72 as of today, so it may take me a little while to get it done). Thank you all for sticking with me thus far! ❤

As you know, I much prefer to use real food (“whole”, “natural”, etc) ingredients when I cook and bake. I try to stay away from processed foods as much as I can, but sometimes the classics are based on foods that are not really good for you. Take pecan pie, for example. One of the main ingredients is corn syrup. Granted; it’s not as bad as high fructose corn syrup (which is ultra processed- WAY more than regular corn syrup), but it’s still definitely not a health food. In fact, my mom can’t eat anything with corn syrup in it without getting a bad headache. So for Thanksgiving last year I set out in search of a recipe for pecan pie that doesn’t use corn syrup. I found several that use honey instead. Score! Honey is most definitely a health food, and you can use it in place of corn syrup in many recipes (but there will need to be other adjustments to the recipe too, so don’t just start swapping honey for corn syrup willy nilly). So I played around with combining some of the recipes and this is the result. My mom LOVES it and no one who’s tried it so far dislikes it.

Pecan pie is actually a very simple pie. All you need is some basic ingredients:

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If you’re using salted butter like I am here, you won’t need extra salt. If you use unsalted butter (which is what most recipes call for) you’ll need to add a little salt to the filling.

You’ll notice, I’m sure, that I don’t have a pie crust pictured. You’ll need one, but the method you use to procure one I’ll leave to you. I used a refrigerated just-roll-it-out-in-the-pan crust from the store. By all means; if you want to make your own, please do! I didn’t because I don’t have anyplace to roll out a pie crust. The great thing about making your own pie crust is that you can make the pie any size you want. You can do a full pie or you can use a muffin tin or individual tart pans to make tiny pies. Either way, it’s up to you.

First you’ll need to melt your butter. Put the butter in a medium sized saucepan over very low heat. Once the butter is just melted, take the pan off the heat and let it sit for a little while; long enough for the butter to cool slightly.

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In the meantime, line your pie pan with the crust and then put the pecans in the bottom. How much you need will depend on the size of your pie pan. The pan I used is a 9 inch, regular depth pan. I used about a cup of chopped pecans, maybe a tiny bit over that:

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Most recipes call for whole pecans to be laid out nicely in the bottom of the crust. I don’t do that. One reason is that whole pecans are crazy expensive. Stupidly expensive. Another reason is the trouble I have cutting a pie that uses whole pecans. The pecans tend to just squish down and make a mess out of the filling. So I use chopped pecans and they work just fine.

Next, add the brown sugar, honey, vinegar, vanilla, and salt (if you need it) to the butter. Whisk all of that together very well. It will take a little mixing to get everything incorporated into the butter- that’s a lot of butter.

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As you can see, there’s still a tiny bit of butter around the edges that hasn’t been incorporated yet. It’s ok; it will get mixed in once I add the eggs…

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There we go! All mixed together and ready to go over the pecans. Gently pour this mixture over the pecans, scraping the pan with a spatula to get all the goodness into the pie pan. Once you do, you’ll notice something:

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Yep. Bubbles. Little bubbles coming to the surface as the gaps between the pecan pieces are filled. But they’re nothing to worry about. You can try to jiggle the pan a bit to get rid of them, but you don’t need to. The pecans will float to the surface as the pie bakes and the bubbles will dissipate then.

Time to go in the oven! Place this on a foil lined cookie sheet so that if the pie overflows the pan will catch it (which I’ve never had happen, but better safe than scrubbing charred sugar off the bottom of your oven) and bake for 45-60 minutes, until the center is set. It shouldn’t jiggle when you shake the pan gently.

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Ok, so my pie isn’t perfect. The crust on the right side there wasn’t pressed to the side of the pan correctly, so it shrank down a bit. Not a huge deal. The huge deal is that this pie almost burned. I should have taken it out of the oven about 3 minutes before I did. I missed the timer when it sounded. I’m lucky I walked through the kitchen when I did. So keep an eye on the timer and make sure you choose a loud one! Anyway, I managed to save my pie and not have to make another.

One of the problems I’ve noticed with pies that substitute another ingredient for corn syrup is that the filling is runnier than it should be.

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As you can see, that isn’t a problem with this recipe! The center looks a little runny, but really that’s just where I pushed the filling in with a knife to cut the pie (which would have been much worse had I used whole pecans). This recipe really is the best I’ve found for pecan pie- period. The flavor is amazing and not sickeningly sweet like the corn syrup recipes out there. The texture is heavenly! And it’s made using one of nature’s super foods- how much better could it get?!

The Recipe:

1/2 C (1 Stick) Butter

1 C Brown Sugar

1/2 C Honey

1 T Apple Cider Vinegar

2 t Vanilla

1/4 t Salt (ONLY IF USING UNSALTED BUTTER!)

3 Eggs, lightly beaten

1- 1 1/2 C Pecan Pieces

9 inch unbaked Pie Crust

The Method:

*Preheat oven to 350 degrees.

*Prepare pie pan or plate with the unbaked crust.

*Melt butter in a saucepan over low heat.

*Once melted, remove from heat and add the next 5 ingredients.

*Whisk well, incorporating the butter into the other ingredients.

*Add the eggs and whisk very well.

*Pour the pecans into the pie crust so that they cover the entire bottom.

*Gently pour the filling over the pecans, scraping the saucepan to get all of the filling you can.

*Bake the pie for 45-60 minutes; until the pie is set in the center.

*Let cool completely before slicing, but chilling is not necessary. If having something that has eggs in it left on the counter and not in the fridge bothers you, you can go ahead & refrigerate it. But I left this pie out for 4 days before finishing the last piece and I didn’t even have a hint of tummy trouble. There’s so much sugar and fat in the filling that spoilage isn’t an issue for quite some time.

I’ve had some requests for a “print recipe” feature, so I looked around and found one of those! You can now find a new button on each post. It’s labeled “print and PDF” and it can be found at the very bottom of each post along with the sharing buttons. You’re welcome and thanks for your continued support! ❤

I have a confession to make… I am not a chocoholic. There. I said it. I feel better now. What’s the big deal you ask? Well it’s precisely this: Evidently the world believes that you cannot be a real woman if you are not hopelessly addicted to chocolate. I have gathered from people’s responses to my confession that if you don’t constantly need chocolate like a heroin addict needs a fix then you have committed treason against woman kind and cannot count yourself as one of them. Personally I think that’s stupid. That’s like saying a man isn’t a man unless he absolutely can’t live without beer. My husband hates beer- and believe me he is all man! So when it comes to people talking about how they just can’t go a day without chocolate I just smile and try to not comment. That being said, I think a world without chocolate would be a sad place indeed. While not my absolute favorite thing in the world, I do enjoy it quite a lot from time to time. Every now and then I just want something rich and chocolatey. This pie is perfect for that. Actually this pie is perfect for a few things now that I think on it. Not only is it perfect for a little something chocolatey, it’s also good for those who don’t keep baking chocolate and whipping cream on hand. It’s also perfect for those who are still intimidated by the process of tempering eggs. (For those not yet in the know: combining small amounts of boiling mixture into eggs while stirring like crazy so the eggs don’t curdle in the finished product is “tempering the eggs”.) And for those who are with me in committing treason against women this might just get you back in good graces! :.)

Start with a blind baked pie crust. Blind baking is, of course, baking the pie crust while it is empty. To do this you really do need some pie weights so that it doesn’t bubble in places and ruin the crust for the filling. These are my pie weights…

That’s right- they are just beans. Plain old, ordinary, cheap beans. Sure, you can buy pie weights. They are sold as either clay balls (similar in size to beans) or as a steel chain of beads (also similar in size to beans) for anywhere from about $6 up to about $20. But why in the world would you do that if you can use beans for a fraction of the cost?! For my pie weights I used a bag of beans I had kicking around the back of my pantry for the last 2 years and they work a treat! Just line your pie pan with your crust, line your crust with parchment paper, and pour in your beans. Here’s a tip for a faster baking crust: preheat your beans in another pie pan in the oven. If you don’t, the crust that should take 10-20 minutes to bake will take 40-50 minutes because the beans have to heat up first. You can reuse the beans just like the purchased pie weights- you just can’t ever use them in anything else. After they’ve been baked like that they will never be edible again. But you can use them for years as pie weights so it’s ok :.)

Once you’ve baked your crust you should have something that looks like this…

“It’s broken!” you say. Yes, it is. But that’s ok. They are small cracks and once the filling goes in it won’t matter. Small cracks are not a big deal. Big bubbles because you didn’t use pie weights are the deal breaker.

Next, make your pudding. As I mentioned, this recipe does not call for cream or baking chocolate. This is all it takes for a chocolate cream pie…

I bet you already have all of this in your pantry (and fridge), don’t you? Good! Now on to making the pudding. Once you start this it is going to look like it will never work. When you beat the eggs and the sugar together the result will be very grainy. I couldn’t get a picture that wasn’t blurry so I don’t have one to include. And when you add the rest of the ingredients to the egg & sugar mixture it will look like this…

I know what you’re thinking. You’re thinking the same thing I did the first time I made this pie. “How on Earth will that ever turn into smooth chocolate pudding?!” And the next step really isn’t any more comforting. Now is when you whisk in the milk. This is what you end up with…

It’s foamy and grainy and not much of a confidence booster. But all will be well! Put this over medium-low heat and start whisking- constantly. Don’t go anywhere. Stay at that stove whisking because the amount of cornstarch in this recipe means that once it heats up the mixture will thicken incredibly quickly. As in all of a sudden you’ve magically gone from liquid to pudding. It’s that quick cooking! Here’s what you’ll end up with…

VERY thick, wonderfully rich chocolate cream pie filling. Or you can chill it at this point and have an excellent pudding. It’s not quite as smooth as pudding made with baking chocolate but it’s still very tasty. Add some whipped cream to smooth it out a bit and it would be perfect with just a bowl and spoon. But today we’re making pie so transfer this to a bowl and put some plastic wrap on it, making sure that the wrap actually touches the surface of the pudding so it doesn’t get a skin.

Once the pudding has cooled for about 15 minutes you can put it in the pie shell. You will have just enough to fill a 9 inch pie. Once you put the filling in the crust put plastic wrap on it again to prevent a skin and put the pie in the fridge to chill completely. This is what you will end up with…

It’s a thing of beauty! Now you have a few options for topping the pie. You can use a meringue, you can use Cool Whip if you must, or you can go the classic route and use homemade whipped cream. As it happened I had just enough whipping cream left over from another recipe to make a batch of freshly whipped cream for the top of my pie. I LOVE fresh whipped cream! It really does make Cool Whip look and taste absolutely pitiful in comparison. Here’s how my finished pie looked…

It tasted better than it looked, I assure you. Had I let the filling chill completely before trying to cut the pie it would have been alot cleaner. As it was, I needed it for after dinner and had gotten a late start on making it. I tried to get a good photo of a slice of the pie but it just wouldn’t cooperate. Nevertheless, it was an excellent pie that I didn’t need any special ingredients for. Easy, tasty, and way better than what you can get out of a box in the freezer section!

The Recipe:

Adapted from Chocolate Cream Pie II on Allrecipes.com

1 (9 inch) pie crust, baked

4 Egg Yolks, beaten

1 1/2 C Granulated Sugar

4 T Cornstarch

1/2 C Unsweetened Cocoa Powder

1/2 t Salt

3 C Milk

1 T Butter

1 1/2 t Vanilla Extract

The Method:

*In a large mixing bowl, cream together egg yolks and sugar. This will not cream completely- it will be grainy but that’s fine.

*Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.

*Pour mixture into a large saucepan and cook over medium-low heat, stirring constantly until boiling.

*Remove from heat and stir in butter and vanilla extract.

*Cool 15 minutes, then pour mixture into pie shell.

*Chill completely before serving.

*Garnish with desired topping.