Irresistible Desserts For The Holidays IV: Summer Squash, Torta de Santiago, Brazilian & Mexican Date w/Meringue 🌞

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Yellow Summer Squash Custard Pie
By Diana Rattray

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 8 servings

This uncommon squash pie is a custard-like dessert pie made with cooked summer squash, eggs, and butter. It's a sweet pie with an unexpected main ingredient.

Make the homemade crust or use a frozen or purchased refrigerated pie crust for the recipe to save time. If you use a purchased crust, partially bake the crust following the package directions.

Ingredients

For the Pastry:

1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon granulated sugar
4 tablespoons unsalted butter
1/4 cup well-chilled shortening
3 to 4 tablespoons ice water

For the Squash Filling:

5 medium summer squash
1/2 teaspoon salt, more to taste
2 large eggs
1 large egg yolk
3/4 cup granulated sugar
1/4 cup heavy cream
1/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
2 tablespoons all-purpose flour
1 teaspoon grated nutmeg, optional

Steps to Make It

Homemade Pie Crust

Gather the ingredients.

In a food processor, pulse the 1 1/2 cups of flour, 1/4 teaspoon of salt, 1 tablespoon of sugar to blend. Add the pieces of cold butter and shortening and pulse in four 2-second bursts, or until the mixture is blended but there are still pieces of fat the size of small peas.

Add 3 tablespoons of ice water in a steady stream while the processor runs. Turn it off and continue adding small amounts of ice water while pulsing, until the dough forms large clumps and holds together when squeezed.

Transfer the dough to a floured surface and lightly work it to make a cohesive dough. Don't overwork the dough. Pat it into a disk and wrap it in plastic wrap. Refrigerate the disk for about 30 minutes.

Heat the oven to 400 F.

On a floured surface, roll the chilled dough out to a circle about 2 inches larger in diameter than the pie plate. Fit the dough into the pie plate. Trim and flute as desired.

Fit a sheet of foil over the bottom and sides of the crust and fill it with pie weights or dry beans.

Bake the lined crust with the weights for 15 minutes. Reduce the oven temperature to 375 F.

Remove the weights and foil and return the crust to the oven. Bake for about 8 minutes longer. Remove the crust to a rack and set aside.

Squash Filling

Gather the ingredients.

Rinse the squash; pat dry. Slice the squash into 1/4-inch slices.

Fill a large saucepan with about 2 inches of water; bring the water to a boil over medium heat. Add 1/2 teaspoon of salt to the water along with the sliced squash. Reduce the heat to medium-low and cover the pan; cook for about 5 to 7 minutes, or until the squash is tender. Drain the squash.

Transfer the drained squash to the empty saucepan or to a bowl and mash. Carefully drain off any excess water. For a very smooth filling, process the squash in a blender or food processor.

In a large bowl, whisk the two eggs and egg yolk. Whisk in the 3/4 cup of sugar, heavy cream, melted butter, vanilla, 2 tablespoons of flour, and the nutmeg, if using. Add the mashed squash and blend thoroughly.

Pour the squash mixture into the baked pie shell and place it on a baking sheet. (If you happen to have some leftover filling, put it in buttered ramekins and bake it alongside the pie. If desired, lightly sprinkle grated nutmeg over the filling.

Bake the pie at 375 F for 35 to 45 minutes, or until the filling is set and firm. When the crust is browned, place a pie shield over the edge to avoid over-browning.

Tip

For lemon flavor, omit the vanilla extract and add 1 tablespoon of lemon extract along with the finely grated zest of a lemon.


https://www.thespruceeats.com/yellow-squash-pie-3061459


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Torta de Santiago (Spanish Almond Pie)
posted by Olivia Mesquita

Torta de Santiago (in Galician) or Tarta de Santiago (in Spanish) means Pie or Cake of St. James and is a Spanish almond pie (or sometimes cake) that is said to have been originated in Galicia during the Middle Ages. It is specially popular among the pilgrims and tourists in Santiago de Compostela, the area where the remains of the apostle Santiago are believed to be buried.

This pie/cake is so deliciously moist and not too sweet, perfect as a snack accompanied by a latte on a lazy afternoon.


Ingredients

Crust:

1 1/4 cups all purpose flour
1 1/2 tbsp sugar
6 tablespoons cold butter, cut in small cubes
1 egg
1 tsp vanilla extract
Butter and flour to grease/dust pan

Filling:

1/2 cup sugar
Zest of one lime
1/2 teaspoon cinnamon
3 eggs
3/4 cup almond flour plus 2 tablespoons, Bob's Red Mill has a good one
1 tablespoon amaretto, optional

Decoration:

Santiago cross stencil
Confectioners sugar

Instructions

Crust:

In a large bowl, mix the flour and the sugar together.

Add the cold butter and mix with your hands, working the butter into the dry ingredients, until the mixture resembles sand. (Yes, you can do this in a food processor if you'd like!)

Add the rest of the ingredients and mix well until you have a smooth and consistent dough.

Cover and refrigerate for 30 minutes.

Grease and dust a tart pan (or springform pan) with butter and flour. Reserve.

Once the dough has chilled for 30 minutes, use your fingers to press the dough into the tart pan, taking care to push it into the sides. Pat until the crust is even and, using a fork, make some holes all over the bottom. Reserve.

Filling:

Preheat oven to 375 degrees with a rack in the middle.

In the bowl of a stand mixer, add the sugar, the lime zest and the cinnamon. Mix on low just to combine.

Add the eggs, one at a time, and mix well. (If using the amaretto, add it with the eggs)

Mix in the 3/4 cup almond flour until smooth.

Pour the batter into the prepared tart pan and dust the remaining 2 tablespoons almond flour on top, for a crunchy finish.

Bake for 30-40 minutes or until the top is golden brown and a tooth pick inserted in the middle comes out clean. Reserve to cool.

Once the pie is cool, remove from the tart pan and transfer to a serving platter/stand.

Place the Santiago cross in the middle and sprinkle confectioners sugar on top of the pie. Remove the cross to reveal the drawing.

Serve at room temperature or cold.

https://www.oliviascuisine.com/torta-de-santiago-spanish-almond-pie/


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Brazilian Pie Recipe
by Julie Howell

Introduction

Brazilian Pie is a classic dessert that has gained popularity worldwide for its unique flavor profile and visually appealing presentation. This recipe is a simplified version of the traditional Brazilian dessert, which typically consists of a vanilla pudding mixture, whipped cream, and a sprinkle of cocoa powder. In this article, we will guide you through the preparation and assembly of this delightful dessert.

Quick Facts

Ready In: 1 hour 40 minutes
Serves: 8

Ingredients

170g (6 oz) vanilla pudding mix
3 tablespoons instant coffee
3 tablespoons powdered cocoa mix
2 5/8 cups milk
1 cup whipping cream
1 cup baked pie shell
1/4 cup sliced almonds

Directions

Combine the Pudding Mixture:
In a saucepan, combine the vanilla pudding mix, instant coffee, and powdered cocoa mix. Whisk until well combined.

Cook the Mixture:
Cook the mixture over medium heat, stirring frequently, until it comes to a full boil.

Cool the Mixture:
Remove the saucepan from heat and continue to stir frequently until the mixture cools.

Chill the Mixture:
Place the plastic wrap directly onto the pudding mixture and chill in the refrigerator for 1 hour.

Beat the Whipped Cream:
Beat the whipping cream until stiff.

Fold in Whipped Cream:
Fold the whipped cream into the chilled pudding mixture until well combined.

Pour into Pie Shell:
Pour the mixture into the baked pie shell.

Garnish with Almonds:
Garnish with sliced almonds.


https://www.chefsresource.com/recipes/brazilian-pie-recipe/


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Mexican Date Pie With Meringue

If you've never tasted homemade Mexican date pie with its fluffy
meringue topping, then you don't know what you are missing.

It's a homemade dessert pie that even non date lovers say tastes
out of this world. It's that good! You must simply try this traditional
Mexican dessert recipe, and it's so easy to make!

Ingredients:

1 cup white sugar,
yolks of 2 eggs,
1 cup sweet cream or milk,
chopped dates to cover bottom of pie shell,
pecans (optional), and
2 egg whites for meringue.

To make this traditional Mexican dessert recipe, line pie plate with
pie crust, and put a layer of chopped dates in bottom. Then mix
together sugar, egg yolks, and cream. Pour mixture on top of dates,
and bake in 350°F oven till it appears done. Pecans may be also
added, if preferred.

Beat whites of eggs stiff, sweeten with sugar, and spread over top of
pie for a meringue. Return briefly to oven to brown.

Grandma's Tip

This Mexican pie tastes amazingly richer when cream is used instead of milk. Mmm, it's so good!

https://www.homemade-dessert-recipes.com/mexican-dessert-recipes.html


Yes you should definitely try that Mexican Date Pie!