Blondie Pie Filling Recipes

BLONDIE PIE

Steps:

• Heat the oven to 325°F.
• Dump the graham crust into a 10-inch pie tin. With your fingers and the palms of your hands, press the crust firmly into the pie tin, covering the bottom and sides evenly. Set aside while you make the filling. Wrapped in plastic, the crust can be refrigerated or frozen for up to 2 weeks.
• Put the pie tin on a sheet pan and pour in the blondie pie filling. Bake the pie for 30 minutes. It will set slightly in the center and darken in color. Add 3 to 5 minutes if that's not the case. Let cool to room temperature.
• Just before serving, cover the top of the pie with the cashew praline.
• Any other nut (brittle and praline) will do in this pie, but cashews balance the white chocolate so well without overwhelming the other ingredients. With a stronger nut, this will most likely become a peanut butter blondie pie, or a hazelnut blondie pie, etc.
• Warm the graham crust slightly in the microwave to make it easy to mold.

BLONDIE PIE FILLING

Steps:

• Combine the white chocolate and butter in a microwave-safe bowl and gently melt them on medium, in 30-second increments, stirring between blasts. Once melted, whisk the mixture until smooth.
• Put the egg yolks and sugar in a medium bowl and whisk together until smooth. Pour in the white chocolate mixture and whisk to combine. Slowly drizzle in the heavy cream and whisk to combine.
• Stir the flour, cashew brittle, and salt together in a small bowl, then carefully fold them into the filling. Use immediately, or store in an airtight container in the fridge for up to 2 weeks.
• Blondie pie is great as a fall pie when garnished with Pumpkin Ganache (page 208).

APPLE PIE BLONDIES

Steps:

• mix ingredients (all but last two) in the order listed - batter will be very thick - mix until all dry ingredients are incorporated, but try not to over mix, and fold in apples as gently as possible.
• press batter down into a greased 9 X 13 pan with the back of a large spoon to even out.
• sprinkle with cinnamon sugar evenly.
• bake at 350 for 30-35 minutes, until just beginning to brown on top.
• allow to cool before cutting to prevent crumbling.