It's Friday. You've made it. Celebrate with pie! Whether you prefer key lime or coconut -- perhaps you're more of a rum-walnut type of fan -- each of these treats comes together in about an hour or less.
Rum-walnut chocolate chip pie: You'll love the combination of chocolate with walnuts and rum in this very rich pie, perfect for chocolate lovers! Each slice is great served slightly warmed with a big glass of milk.
Key lime pie: This is the recipe for Key lime pie purists, the filling containing nothing more than egg yolks, condensed milk, Key lime juice and zest. Top it with meringue or whipped cream, whichever you prefer.
Coconut macaroon pie: Saddlebag Lake Resort Owner Carmen Earnst was happy to share the recipe with us, noting that "the coconut pie we make at Saddlebag Resort is a favorite of our family. It is from the first edition of the 'Farm Journal's Complete Pie Cookbook' published in 1965."
And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at email@example.com.
RUM-WALNUT CHOCOLATE CHIP PIE
Total time: About 1 hour | Serves 10 to 12
Note: Adapted from Cold Springs Tavern. If using a homemade pie shell, blind-bake the crust (lined first with foil and weights, then with weights removed) just until set, about 10 to 15 minutes. For store-bought pie crust, par-bake the pie shell just until set, using the instructions on the package.
2 tablespoons rum, preferably Puerto Rican white rum
3/4 teaspoon vanilla
1/3 cup sugar
2/3 cup brown sugar
Scant 1/2 cup (2 ounces) flour
1 cup chopped walnuts
1 (12 ounce) bag semi-sweet chocolate chips, divided
1 1/2 sticks (3/4 cups) butter
1 par-baked pie shell
1. Heat the oven to 350 degrees. In a large bowl, whisk together the eggs with the rum and vanilla. Whisk in the sugar and brown sugar until incorporated, then whisk in the flour. Fold in the walnuts and half of the chocolate chips until evenly incorporated.
2. In a medium saucepan, melt the butter. Remove from heat and stir in the remaining chocolate chips until melted and combined.
3. Fold the melted butter and chocolate mixture into the large bowl with the rest of the filling. Pour the filling into the par-baked pie shell. Place the pie in the oven and bake just until the pie sets (it will jiggle slightly when tapped), 30 to 45 minutes.
4. Remove and cool completely before serving.
Each serving: 477 calories; 6 grams protein; 48 grams carbohydrates; 3 grams fiber; 31 grams fat; 14 grams saturated fat; 83 mg cholesterol; 85 mg sodium
HEILMAN'S KEY LIME PIE
Total time: 25 minutes, plus cooling and chilling times | Serves 8
Note: Adapted from Bob Heilman's Beachcomber Restaurant in Clearwater, Fla. The restaurant uses Eagle Brand condensed milk in the recipe and serves the pie topped with whipped cream, though meringue can be substituted. Make the pie using a prepared crust; the restaurant recommends a "short" pastry crust. As it says, "A graham cracker crust is inappropriate."
4 egg yolks, beaten
2 cups condensed milk
2/3 cup Key lime juice (from about 1 pound of Key limes)
Zest from 1 Key lime
1 pre-baked (8- to 9-inch) pie shell, preferably a short crust
Whipped cream or meringue, for topping
1. Heat the oven to 350 degrees.
2. In a large bowl, whisk together the egg yolks and condensed milk until combined. Mix in the lime juice and zest until thoroughly combined. This makes a scant 3 cups of filling.
3. Pour the filling into the prepared pie shell and place the pie in the oven. Bake just until the filling is set and jiggles only slightly when tapped, 10 to 15 minutes. Remove from the heat and cool on a rack, then refrigerate the pie, uncovered, until completely set, preferably overnight.
4. Top as desired and serve.
Each serving (without topping): 377 calories; 9 grams protein; 54 grams carbohydrates; 1 gram fiber; 15 grams fat; 7 grams saturated fat; 118 mg cholesterol; 42 grams sugar; 190 mg sodium
SADDLEBAG LAKE RESORT'S COCONUT MACAROON PIE
Total time: About 1 hour, plus cooling time | Serves 8
Note: Adapted from Saddlebag Lake Resort, which adapted it from the "Farm Journal's Complete Pie Cookbook."
2 eggs, slightly beaten
1/2 cup water
1 1/2 cups sugar
1/4 cup flour
1/4 teaspoon salt
1/2 cup (1 stick) butter, melted
1 1/3 cups sweetened flaked coconut, plus extra for sprinkling over the top of the pie if desired
Unbaked 9-inch pie shell
1. Heat the oven to 325 degrees.
2. In a large bowl, whisk together the eggs, water, sugar, flour, salt and butter. Fold in the coconut. Pour the filling into the unbaked pie shell and top with a little extra coconut if desired to brown as the pie bakes.
3. Place the pie in the oven and bake until lightly golden and the custard is set (it will jiggle only slightly when tapped), 45 to 55 minutes, rotating halfway through baking. If the pie colors too quickly before it is set, loosely tent with foil.
4. Remove and cool before serving.
Each serving: 456 calories; 4 grams protein ; 59 grams carbohydrates; 1 gram fiber; 24 grams fat; 14 grams saturated fat; 77 mg cholesterol; 45 grams sugar; 221 mg sodium