GOAT CHEESE, HONEY AND THYME CHEESECAKE

INGREDIENTS

  • 1 cup graham cracker
  • 2 tbsp unsalted butter – melted
  • pinch of salt
  • 2 ½ cups soft goats cheese
  • 2/3 cup local honey
  • 2/3 cup sour cream
  • 3 eggs
  • 1 teaspoon fresh thyme leaves
  • zest of 1 lemon
  • pinch of salt

INSTRUCTIONS

  1. In a food processor whizz up the graham crackers until they resemble breadcrumbs and then pour in the melted butter until completely combined.
  2. Press into an 18cm loose-bottomed cake tin and place in the fridge for 15 minutes. Meanwhile pre-heat the oven to 150°C.
  3. Then place the graham cracker in the oven to bake for 15 minutes.
  4. While it’s baking, beat the goats cheese and the honey in a large bowl until smooth.
  5. Add the sour cream and beat again until smooth.
  6. Mix in the eggs, one at a time.
  7. Add the thyme leaves, lemon zest and a pinch of salt and stir in until everything is well incorporated.
  8. Pour the batter on top of the graham cracker base and bake for 40 minutes until the top has set but still has a little wobble in the center.
  9. Remove from the oven and leave to come to room temperature in the tin. Then transfer to the fridge and leave to chill for at least 4 hours.
  10. Remove from the tin and drizzle with honey before serving.

Original Recipe by From the Larder

 

CHAI SPICE SWEET POTATO PIE

INGREDIENTS

  • 2 cups sweet potato puree
  • 1 and 1/2 cups sweetened condensed milk
  • 2 large eggs, at room temperature
  • 2 ⁄3 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cardamom
  • 1/8 teaspoon black pepper
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 ⁄2 teaspoon ground ginger
  • 1 ⁄2 teaspoon ground nutmeg
  • 1 ⁄4 teaspoon ground cloves
  • 1 (9 inch) all-butter pie crust

INSTRUCTIONS

  1. Preheat oven to 400 degrees (F).
  2. Roll out the pie dough on a well floured work surface, rolling it to a 12-inch round. Gently place the dough in a 9-inch pie pan and either trim the edges or crimp them decoratively; place in the fridge while you prepare the filling.
  3. In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted the whisk attachment, combine the sweet potato, sweetened condensed milk, eggs, brown sugar, vanilla, and spices; beat at medium speed for 2 minutes, or until well combined.
  4. Remove crust from fridge and pour the filling in.
  5. Bake at 400 degrees for 15 minutes, then reduce the heat to 350 degrees and bake for an additional 50 minutes, or until the edges are set and the center is almost set (it will still be a little wobbly).
  6. Cool on a wire rack for at least one hour before slicing. Serve with whipped cream or ice cream.

Original Recipe by Baker by Nature

SALTED HONEY PIE

INGREDIENTS

  • 1 all-butter pie crust
  • 4 large egg yolks, lightly beaten
  • 2 1/2 cups heavy whipping cream
  • 1 cup unpacked light brown sugar
  • 1/3 cup cornstarch, sifted
  • 1/2 tsp salt
  • 1/2 cup honey
  • 2 tsp vanilla extract
  • Sea salt, optional

INSTRUCTIONS

  1. Prepare the pie crust in a deep dish 8 inch pie pan, or a 9 inch pie pan, and set it in the fridge. Do not pre-bake it. Preheat the oven to 375 degrees.
  2. Add the egg yolks to a large bowl. Set aside.
  3. To make the filling, heat the heavy cream, brown sugar, cornstarch and salt in a medium saucepan on medium heat until it comes to a rolling boil, stirring regularly. It should start to thicken.
  4. Once the mixture comes to a full boil, remove it from the heat.
  5. Temper the eggs by adding a little bit of the cream mixture to the eggs and whisking, then adding a little more. Add the remaining cream mixture and stir until combined and smooth.
  6. Add the honey and vanilla extract to the custard and stir until well combined.
  7. Pour the mixture into the pie crust.
  8. Bake the pie for 40-45 minutes. It will bubble up and start to brown on top.
  9. Remove the pie from the oven. It will still be pretty jiggly. Set it on the counter to cool until it comes to room temperature. It will firm up as it sits.
  10. Refrigerate the pie until it’s cold and fully firm.
  11. Sprinkle the sea salt onto the pie and serve.

Original Recipe by Life Love and Sugar

PERSIMMON TART

INGREDIENTS

  • ½ cup unsalted butter
  • 3 tablespoons all-purpose flour
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • ¼ cup lemon juice
  • 1 teaspoon ground cinnamon
  • 1 all butter pie crusts
  • 3 pounds Fuyu persimmons – peeled, cored, and sliced
  • 1 tablespoon cinnamon sugar, or to taste

INSTRUCTIONS

  1. Preheat the oven to 425 degrees F.
  2. Melt butter in a saucepan. Stir in flour to form a paste. Add white sugar, brown sugar, lemon juice, and cinnamon; bring to a boil. Reduce heat and simmer until sugar is dissolved.
  3. Line a 9-inch pie plate with 1 crust. Fill with sliced persimmons, mounding them slightly in the center. Pour sugar-butter mixture over the persimmons.
  4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden brown, about 45 minutes more. Cool pie completely on a wire rack, about 2 hours.

Original Recipe by All Recipes

CLASSIC PECAN PIE

INGREDIENTS

  • 2 eggs
  • ½ cup butter melted
  • 1 ¼ cups pecans chopped
  • 1 cup brown sugar
  • ¼ cup white sugar
  • 1 ½ tablespoons flour
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 premade pie crust or homemade crust

INSTRUCTIONS

  1. Preheat oven to 400°F
  2. Whisk eggs in a large bowl and stir in butter. Add in remaining ingredients and stir well.
  3. Pour into the prepared pie shell and cover edges of pie crust with tinfoil to prevent them from over browning.

Bake at 400°F for 15 minutes, reduce heat to 350°, and bake for an additional 35 minutes. Cool completely.

Original Recipe by Spend with Pennies