Triple Treat Pie Recipes

TRIPLE BERRY PIE

Steps:

• Ease one disc of pie dough into an ungreased 9-inch pie pan. Refrigerate while you prepare the filling.
• Combine the brown sugar and lemon zest in a medium bowl. Rub together until fully incorporated. Add the cornstarch, nutmeg and salt and mix well. Add the raspberries, blackberries and blueberries and gently toss to coat with the sugar mixture. Set aside.
• To make a stencil, print out a Pi symbol that is about 4 1/2 by 5 1/2 inches. Trace the symbol onto the back of a paper plate. Cut out the symbol. You now have your template.
• Place a disc of dough on a lightly floured surface. Lightly flour the pie crust and place the template in the center. Cut out the Pi symbol and remove it carefully from the disc. Leave the remaining dough on the work surface.
• Add the lemon juice to the bowl of berries and gently toss until incorporated.
• Remove the pie pan from the refrigerator and spoon the berry mixture into it. Top the pie with the disc of dough you cut the Pi symbol from. Seal the edges and use a paring knife trim away any excess dough. Place the pie in the freezer.
• Preheat the oven to 400 degrees F. Lightly dust your work surface again with flour if needed. Place the third disc of dough on the surface. Punch out six each of the following, making the digits about 2 inches high: 3 •̣ 1 4.
• Make an egg wash by beating the egg and 1 tablespoon water until smooth in a small bowl. Remove the pie from the freezer and brush the top with the egg wash. Place the numbers and dots around the edges of the pie in this order 3 • 14, repeating until you have used them all. Brush the top with egg wash again.
• Place the pie pan on a baking sheet. Bake until the crust is golden brown and the filling is bubbling, about 50 minutes. Allow the pie to cool completely on the sheet pan before slicing.

TRIPLE TREAT PIE

Steps:

• 1. Preheat oven to 350* Prepare a 9" pie plate or springform pan with food release spray. Set aside.
• 2. Combine melted butter, brownie mix, and egg, until just combined.
• 3. Spread the brownie mixture into the prepared pan. Bake 15-20 minutes -- do not overbake. Remove from the oven and allow to cool 20 minutes.
• 4. After 20 minutes, with buttered fingers, press the soft brownie gently and evenly along the bottom and up the side of the pan, to form a crust. Cool completely.
• 5. While the crust is cooling, crush 6 candy bars.
• 6. In a medium mixing bowl beat the softened cream cheese until fluffy and smooth. Fold in the whipped topping, then the crushed candy.
• 7. Pour the filling into the cooled crust. Refrigerate at least 2-4 hours until completely chilled.
• 8. Garnish with the remaining candy bar, if you wish, and/or a chocolate drizzle. Serve with pride! However you make it, this is a deliciously decadent dessert. NOTES: 1) You may use any candy bar you wish! 2) I'm a chocoholic, so I used chocolate cool whip, but plain or another flavor would work just as well -- whatever would pair well with your candy choice. 3) You could make this dessert elegant by making individual servings in ramekins. Or you could serve buffet-style bites by baking the brownie in small muffin cups (my deMarle pans work perfectly for this) and filling them individually. Don't forget to reduce the baking time a little. 4) Instead of brownie mix for the crust, you may like to try refrigerated cookie dough. 5) For a cool Summer treat, this pie could be served frozen. Just allow a few minutes on the counter before serving.