Blondie Pie Filling Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.
• Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter.
• Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve.

Steps:

• Preheat the oven to 350 degrees F. Butter and flour 9 x 13-inch baking pan. In a small sauce pan melt the butter. Put the light brown sugar in a large bowl, add the butter, and stir to combine. Cool to room temperature. Beat in the eggs and vanilla. In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture into the wet ingredients, mixing just until a smooth batter is formed. If using the chips, stir them into the batter. Transfer the batter to the prepared pan. Bake until lightly browned and toothpick inserted in the center come out clean, about 20 minutes. Cool the blondies in the pan slightly before inverting them onto a cooling rack. Cool completely. Cut into 8 squares and serve.
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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).

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch pan with cooking spray.
• Mold the pie crust to fit the pan. It may be thin in some spots; that's ok, just try to get it as even as possible.
• Beat butter and brown sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into the butter until completely blended; repeat with the second egg.
• Mix flour, pumpkin pie spice, baking soda, and salt together in a separate bowl. Add to pumpkin mixture and beat to combine. Fold butterscotch chips and pecans into the mixture; pour into the pie crust.
• Bake in preheated oven until a knife inserted in the center comes out clean, 25 to 35 minutes. Dust with confectioners' sugar.