I created this recipe to have a go-to pie that I could easily change up just by changing the fillings. The main thing on which I wanted to focus was getting the texture/consistency right so that it would work with a variety of filling combinations. I didn’t want it to be as egg-y and custard-like as a chess pie but also didn’t want it to be brownie/cake-like. I think this recipe is the perfect middle ground.
The flavor possibilities are as limitless as you are creative. However, within this post, I have listed several different filling options that I think would be tasty.
First, the crust. I’m not about to make my own crust but I don’t like the frozen crusts either (I think they turn out too dry and brittle). So, my favorite pie crust to use is refrigerated dough such as this:
It is important to let the crust sit at room temperature for about 15 minutes before you unroll it into your pie pan. If the dough is too cold, it will be brittle and will crack when unrolling.
You can pre-heat your oven to 350 degrees and prepare the pie filling while the pie dough acclimates to room temperature.
The filling base:
Soften a stick of butter (salted or unsalted). This usually means 30-45 seconds in the microwave if you don’t already have it softened to room temperature.
Add 1 cup of sugar.
Add 1/3 cup of brown sugar.
Stir. Your bowl of ingredients should look like this:
Add 1/4 cup of flour, 2 eggs, and 1 tsp. Vanilla extract.
Add 1/4 cup of corn syrup.
Stir to combine.
This is your pie filling base. You are ready to add flavors. Your filling should be about 1 1/2 cups, so fill your measuring cup to the 1 1/2 line with any or any combination of fillings you like. Here are some ideas:
White chocolate chips
Mint chocolate pieces
Here are some spice/flavor variations to consider as well. I would recommend adding up to 1 tbsp. of any of these:
You can also substitute any other flavored extract instead of using vanilla extract.
For my pie, I added cinnamon, chocolate chips, and chopped walnuts to the pie base and gave it a quick stir to combine.
Next, you simply unroll your crust over a 9 inch pie plate, trim the excess crust from around the edges of the pie plate, and use a rubber spatula to transfer the filling into the crust.
Bake for 45 minutes. Remove from oven and allow to cool at room temperature 30 minutes before slicing. This gives the pie time to rest and set up so it is the right consistency for slicing.
Slice and enjoy.
Try a new flavor combination next time!