Homemade Butter Tarts | Grandma’s Recipe Has Only 3 Ingredients!

Homemade Butter Tarts | Grandma’s Recipe Has Only 3 Ingredients!

Homemade Butter Tarts.

 

 

An awesome family favorite, the Butter Tart is the number 1 tart in our family!   Did you know that Butter Tarts are uniquely Canadian and this gooey confection is often judged by its syrup factor.  If the the syrup runs up your arm as you try to eat it, you know you have a winner!  Why there are even Butter Tart Tours so that you can do a day trip and eat your way through dozens of butter tart bakeries!  Check out the Kawartha Butter Tart Tour , even a Butter Tart Festival! Wowser!

 

Homemade Butter Tarts come with raisin or without, with pecans, walnuts.  I prefer the classics, no fruit or nuts for me!  And you can get them just about anywhere – at the grocer, convenience store, restaurants, diners and now even coffee stores.  I must admit I can rarely resist just having one.  They are quite calorie friendly too – about 300 calories per tart – and loaded with – you guessed it! Sugar.

There are lots of great recipes out there and its find to try new ones, like this one I found on food.com – it’s kind of cool and gives a really good history of the butter tart and its Canadian roots!

Homemade Butter tarts are a Canadian tradition. In my family the Butter Tart is known as a Honey Tart and such a rare treat that it was always coveted and one just wouldn’t do.  My Grandma would always have a dozen or so freshly baked tarts on hand and would laugh out loud at the expressions on our faces.

 The combination of the sweet sticky filling and the melt in your mouth flaky pastry far surpassed any of the store bought treats consumers load up on today.  All by using a simple pastry recipe and being creative with eggs, brown sugar and vanilla.  Yes that’s all it takes.  And the secret ingredient?  Well that’s easy – love.  In the case of my siblings and I – from our Mom and Grandmother – because Mom would make these deliciously sweet mini pies for special occasions too!

So here it is – passed down by four generations….to you!

Homemade Butter Tarts

12 small  tart shells using my pastry recipe –Tip:  I grease the tin with shortening, as this will help to ease the tarts out of the tart tin.  (You can use a small muffin tin as well)

  • 1 egg
  • one cup Brown sugar
  • 1 tsp Vanilla

Pour the filling into the tart shells about 2/3 full.  Bake in the bottom third of an oven at 350F for 20 – 30 minutes.  Let cool and enjoy!

 

 

5 from 1 vote
Calories: 17075 kcal
Author: Judy
Ingredients
  • 12 tart shells
  • 1 egg
  • 1 cup Brown sugar
  • 1 tsp Vanilla
Instructions
  1. Mix all 3 ingredients in a small bowl.
  2. Using a tablespoon, pour into each tart shell, filling 2/3 full.
  3. Bake at 350F for 10 to 12 minutes.
Nutrition Facts
Amount Per Serving
Calories 17075 Calories from Fat 8766
% Daily Value*
Total Fat 974g 1498%
Saturated Fat 405g 2025%
Cholesterol 978mg 326%
Sodium 9837mg 410%
Potassium 353mg 10%
Total Carbohydrates 1672g 557%
Dietary Fiber 161g 644%
Sugars 375g
Protein 329g 658%
Vitamin A 4.8%
Calcium 20.7%
Iron 1778.9%
* Percent Daily Values are based on a 2000 calorie diet.
Homemade Lemon Meringue Pie | Lemony Delicious!

Homemade Lemon Meringue Pie | Lemony Delicious!

Homemade Lemon Meringue Pie Recipe from scratch.

This Homemade Lemon Meringue Pie Recipe is so delicious, you'll never use a mix again! Fresh citrus flavor in every bite & just look at all that meringue!

 

You know up until a few months ago, I always used the lemon pie filling mixes, thinking that I couldn’t possibly find the time, or have the patience to make this delightful recipe.  Boy was I wrong!

This Homemade Lemon Meringue Pie recipe is so easy you will never use a lemon pie filling mix again!Click To Tweet

And the difference in flavour is amazing!  There are lots of great recipes out there too – I also like one that I found in Canadian Living Magazine!

This Homemade Lemon Meringue Pie Recipe is so easy  — you will become a Pie Baking Rock Star!

This Homemade Lemon Meringue Pie Recipe is so easy to make. At Pie Lady Bakes we're all about taking a classic recipes and making it easy for you!

– 1  – 9″ pie shell  – prepared and baked shortcrust pastry

Filling:
– 3 egg yolks
– 1 ½ cups sugar
– 1/3 cup cornstarch plus 1 tbsp.
– 1 ½ cups water
– 3 tbsp. butter
– 2 tsp. lemon peel grated
– 1 cup lemon juice freshly squeezed,about 3 – 4 large lemons

Meringue:
– 3 egg whites
– 6 tbsp. sugar
– 1/2 tsp. pure vanilla extract

Juice 3-4 large fresh lemons and put some of the peel aside to make lemon zest.

The first tip to making a lovely creamy lemon meringue pie is that you have to stay with it and keep stirring at the stove!

And the second if not equally important tip is to mix a small amount of the hot filling into the beaten eggs first, and stir rapidly- – the last thing you want are lemony scrambled eggs and have to start all over again.

And that’s it!

This Homemade Lemon Meringue Pie Recipe is so easy to make. At Pie Lady Bakes we're all about taking a classic recipes and making it easy for you!

My recipe for piecrust is so easy – you can get the recipe at The Best Homemade Piecrust Recipe or you can use a ready made pie shell from the grocer – if you wish, just make sure you bake it first.  Another tip to lighten up the calorie load is to use a graham cracker pie crust.  No baking required when you use a ready made crust!

 

Homemade Lemon Meringue Pie | Lemony Delicious!
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 
Course: Dessert
Cuisine: North American
Servings: 6
Calories: 1114 kcal
Author: Judy
Ingredients
  • 1 9" pie shell One prepared and baked shortcrust pastry
Filling:
  • 3 egg yolks
  • 1 ½ cup sugar
  • 1/3 cup cornstarch plus 1 tbsp.
  • 1 ½ cup water
  • 3 tbsp. butter
  • 2 tsp. lemon peel grated
  • 1 cup lemon juice freshly squeezed,about 3 - 4 large lemons
Meringue:
  • 3 egg whites
  • 6 tbsp. sugar
  • 1/2 tsp. pure vanilla extract
Instructions
  1. In small bowl, beat egg yolks with whisk. Set aside
  2. *Tip: chill bowl and beaters in the refrigerator until you are ready to make the meringue.
  3. In 2-quart saucepan, mix sugar and cornstarch;
  4. gradually stir in water.
  5. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  6. Immediately stir at least half of hot mixture into egg yolks;
  7. stir back into hot mixture in saucepan.
  8. Boil and stir 2 minutes; remove from heat.
  9. Stir in butter, lemon peel, lemon juice.
  10. Pour into pie crust.
  11. Set the pie aside on the counter to cool.
  12. In medium bowl, beat egg whites with electric mixer on high speed until foamy.
  13. Beat in sugar, a little at a time; continue beating until stiff and glossy.
  14. Peaks will form when ready.
  15. Beat in vanilla.
  16. Spoon onto pie filling.
  17. Spread over filling, carefully sealing meringue to edge of crust.
  18. Bake 8 to 12 minutes at 350F/180C or until meringue is light brown.
  19. Cool, then serve or cover in a pie box and put in the refrigerator
Nutrition Facts
Homemade Lemon Meringue Pie | Lemony Delicious!
Amount Per Serving
Calories 1114 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 28g 140%
Cholesterol 681mg 227%
Sodium 503mg 21%
Potassium 456mg 13%
Total Carbohydrates 149g 50%
Dietary Fiber 2g 8%
Sugars 96g
Protein 19g 38%
Vitamin A 37.7%
Vitamin C 129.9%
Calcium 10.8%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.

Awesome Pecan Pie Recipe

Awesome Pecan Pie Recipe

Easy Pecan Pie

Pecan pie is a great recipe for beginner pie bakers.  I was once a beginner pastry chef too!  But as I have gained more experience, my creativity has resulted in many different recipes – straying from the traditional tried and true – to venturing out on my own.  As any good pie baker will tell you, we all love to take a basic recipe and add our own awesomeness to it!

pecan pie

 

Pecan pie has been around forever and is often on the dessert menu in restaurants and available at the supermarket.  It has always, to me, left a little bit to be desired.  What I mean by that is that some recipes are very bland.  You would think that it would turn out to be just one big butter tart with nuts in it wouldn’t you? Or as delicious as a handful of pralines?   I just haven’t found that to be the case.  I like to use all sugar or honey in my pecan pie – not the over-processed corn syrup that is often recommended.

So over the years, I’ve been experimenting with different ingredients, trying to create a pie that could truly be called awesome.  I think you’ll agree that this recipe is exactly that.  And the awesomeness?  Real semi-sweet chocolate chips.    Served warm – this pie is like one big chocolate pecan cookie!

This recipe uses my Insanely Easy Piecrust Recipe. 

Enjoy this pecan pie post?

Then sign up here for my newsletter and to make sure you get all of the latest posts and as a welcome bonus – you will receive my e-cookbook absolutely free!

 

 

Awesome Pecan Pie
Author: Judy
Ingredients
  • 1 baked shortcrust pastry deep dish pie shell
  • 1 cup of packed dark brown sugar
  • 1 cup of liquid honey
  • 1 tbsp.  Molasses
  • 5 tbsps. unsalted butter
  • ½ tsp salt
  • 2 cups chopped pecans
  • 1 cup semi-sweet chocolate chips
  • 2 tsp pure vanilla extract
  • 3 eggs beaten
Instructions
  1. Mix the sugar, honey, molasses, butter and salt in a saucepan and bring to a boil on medium to low heat, stirring constantly.
  2. Remove the saucepan from the heat, and then add the nuts and the chocolate chips.
  3. Beat the eggs in a separate bowl with a whisk and then add them to the filling.
  4. Let the filling cool slightly, before putting it into the warm pie shell.
  5. You might need to put the pie shell back into the oven to warm it up before adding the pecan filling.
  6. Bake in the lower third of an oven at 350F for 35 to 45 minutes.
Recipe Notes
This pie is amazing served warm with a scoop of French Vanilla Ice Cream.

Pecan pie is a great recipe for beginner pie bakers. The awesomeness is real chocolate chips stirred in with the pecan filling just at the end!

Easiest Cherry Pie Recipe

Easiest Cherry Pie Recipe

cherry pie

Cherry Pie Recipe inspired by Grandma!

Cherry pie and summer go together like bees and honey!  Am I right?  The sweet juicy goodness of cherries smothered in a buttery flaky pie crust, well I don’t think there is anything that tastes sweeter.

Cherries are everywhere in the grocery stores and markets right now, we eat them at home just like peanuts.  But when I’m ready to bake a pie, I want the easiest way possible, so I use fresh frozen sour cherries.  So let’s get started!

This is the recipe my Grandma used, and cherry was Dad’s favourite.  My sweetie Mark loves cherry pie too!  What’s not to love?

You will need pastry dough for a two crust pie.  You can get my Insanely Easy Pie crust recipe here.   Baking is just so wonderfully creative and so relaxing.

Cherry pie and summer go together like well, cherry pie and summer! Am I right? Those sweet juicy cherries smothered by flaky, buttery pastry. Delicious!

 Ingredients:

4 cups of frozen sour cherries (or fresh pitted cherries)

1 cup of sugar

¼ cup of corn starch

1 tbsp. lemon juice

Cook cherries in a saucepan over medium heat until they start to simmer and the juice releases stirring continuously – you don’t want the cherries or sugar to burn. Remove from heat.

In a separate bowl, mix the sugar and cornstarch together.  Pour the mixture into the hot cherries and mix thoroughly.

Put the cherry mixture back onto low heat, bring to a simmer once more and keep cooking until the filling has thickened, again stirring often.  This should take about 2 minutes.

Remove from heat and let it cool before using.

 

Bake at 375F/190C for about 45 to 55 minutes and voila!  A delicious pie just for you with very little effort.

 

Easiest Cherry Pie
A simple, yet tried and true cherry pie recipe that will turn a novice baker into a rockstar!
Author: Judy
Ingredients
  • 4 cups of frozen sour cherries or fresh pitted cherries
  • 1 cup of sugar
  • ¼ cup of corn starch
  • 1 tbsp. lemon juice
Instructions
  1. If using frozen cherries, make sure they are thawed.
  2. Cook cherries in a saucepan over medium heat until they start to simmer and the juice releases stirring continuously – you don’t want the cherries or sugar to burn. Remove from heat.
  3. In a separate bowl, mix the sugar and cornstarch together. Add the lemon juice. Pour the mixture into the hot cherries and mix thoroughly.
  4. Put the cherry mixture back onto low heat, bring to a simmer once more and keep cooking until the filling has thickened, again stirring often. This should take about 2 minutes.
  5. Remove from heat and let it cool before using.
Cherry pie and summer go together like well, cherry pie and summer! Am I right? Those sweet juicy cherries smothered by flaky, buttery pastry. Delicious!

The Best Homemade Pumpkin Pie Recipe!

The Best Homemade Pumpkin Pie Recipe!

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The best homemade pumpkin pie recipe ever!

And when I say I eat it for Breakfast, Lunch and Dinner, you know I mean it.  I’ve been known to savor a slice of pie for breakfast, standing over the sink.  You too?  It really tastes so much better that way.

homemade pumpkin pie recipe, pumpkin pie, best pumpkin pie, easy pumpkin pie recipe, how to make pumpkin pie from scratch, pumpkin pie recipe without condensed milk, easiest pumpkin pie recipe

Family celebrations just wouldn’t be complete without a homemade pumpkin pie.

This classic dessert is the star of many family celebrations like Thanksgiving, Christmas and Easter.   Just the thought of  the heady aroma of spice and sweetness that fill our homes at that time makes me really want a slice of that pie RIGHT NOW!

 Some folks love their pie wreathed in whipped cream.  Or ice cream.  Just the pie for me thanks.  Oh and is there enough for seconds?  I’ll be back for more.

Pumpkin is actually a vegetable and typically synonymous with Autumn, giving thanks and Hallowe’en!  Part of the squash family you can cook the meat of the pumpkin down (peeled and diced) and once that is done – puree it in the food processor.

homemade pumpkin pie recipe, pumpkin pie, best pumpkin pie, easy pumpkin pie recipe, how to make pumpkin pie from scratch, pumpkin pie recipe without condensed milk, easiest pumpkin pie recipe

But in today’s busy world, few of us have time for all of that effort, when cooked pumpkin is available all year long at the grocery store – in a can.  Besides I would much rather spend the time save by going outdoors for a walk with my grandchildren and the dogs, that feverishly cooking over a hot stove.  You know what I mean.

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This is also one of those great pie recipes that you can make a couple of days ahead.  It will keep up to a week in your refrigerator.  I’ve frozen pumpkin pies too and they’ve been fine.  You may want to warm them up in the oven – around 300F for 10 to 15 minutes.

 

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I think pumpkin pie is where my passion for baking and pies actually began.  Yes this was another one of those pies baked by Grandma – but I learned to enjoy my Mom’s pumpkin pie even more.

Grandma’s tended to be a dark version that you often see and very spicy.

Mom’s homemade pumpkin pie recipe was lighter in color, with a lovely blend of spice and sweetness.

Hands down it was the best.  So much so that when I went away to college – a full pumpkin pie would travel back to school with me.  I was really popular after a long weekend at home!

Fast forward a few years and pie became a staple in our family catering business menu.  The bulk of our business was banquet catering – for weddings, sports and business events.  Mom’s homemade pumpkin pie recipe was always asked for so we usually planned on making enough so that most could have seconds. You really can’t eat just one piece of pumpkin pie!

homemade pumpkin pie recipe, pumpkin pie, best pumpkin pie, easy pumpkin pie recipe, how to make pumpkin pie from scratch, pumpkin pie recipe without condensed milk, easiest pumpkin pie recipe

When combining the pumpkin, eggs, sugar, milk flour and spices, make sure you mix all ingredients really well – using either a hand mixer or  a large food processor with a really deep bowl.

Since I’ve probably baked a few hundred pumpkin pies during my forty years as a baker I do have a couple of important tips!

  1. This liquid is very light and will spray everywhere so I use a really deep mixing bowl and even cover my kitchen counter with a towel.
  2. When filling the pie crust shell, only fill about three quarters full – the filling will expand as it cooks.
  3. There is no need to Blind Bake (pre-bake) the pie shell.  This recipe temperature and time is perfect.

 

Best Pumpkin Pie
Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
 
Hands down the easiest and most delicious pumpkin pie recipe I have ever made. Lightly spiced, using milk and eggs, it is rich and creamy and you will be more than happy with the result!
Author: Judy
Ingredients
  • One deep dish or two 9” unbaked shortcrust pastry pie shells
  • 1 can of prepared pumpkin
  • 2 cups milk or use 2 cups sour cream!
  • 2 cups sugar
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 2 Eggs
  • 2 heaping tbsp flour or gluten free flour!
Instructions
  1. Mix all ingredients really well – using either a hand mixer or food processor.
  2. Tip: This liquid is very light and will spray everywhere so I use a really deep mixing bowl and even cover my kitchen counter with a towel.
  3. Fill pastry recipe pie shell ¾ full, the filling will expand as it cooks.
  4. Bake at 350 for 50-60 minutes, depending on your oven
  5. Pie is finished when a knife comes out clean in the centre – it may crack a little around the edges.
Recipe Notes
Prep time does not include making the piecrust - just rolling it out and filling. You could add another 30 minutes for that. Serve warm with real whipped cream!

 

 

You may also enjoy: Kahlua Pumpkin Pie Recipe | A Classic Goes Mayan!

OR Best Gluten Free Pumpkin Pie Recipe

Easy Strawberry Rhubarb Pie

Easy Strawberry Rhubarb Pie

Easy Strawberry Rhubarb Pie.

This Easy Strawberry Rhubarb Pie recipe means Spring will be here soon! The tangy combination of sweet strawberries and tart rhubarb is the best!

Strawberry Rhubarb Pie means Spring is coming!  The opportunities are endless when it comes to fruit pies and tarts.  They are perfect choices for beginner pastry chefs and pie bakers.  And with Spring just around the corner, my mouth starts to water just thinking about all the delicious fruit pies we can make.

This Easy Strawberry Rhubarb Pie recipe means Spring will be here soon! The tangy combination of sweet strawberries and tart rhubarb is the best!

One of the first plants that usually pops up on a vegetable garden in North America is the lowly rhubarb plant.  Yet when the tender spring stalks are cooked with the right amount of sugar and spice, a delicious pie is the result!

There are lots of strawberry rhubarb pies out there.  Some of my favorites include Brown-eyed Baker and Sally’s Baking Addiction.  Both experienced food bloggers with amazing recipes!

Combining rhubarb with either fresh or frozen strawberries results in an Easy Strawberry Rhubarb Pie that tastes like a sweet and tangy ambrosia, kind of like strawberry rhubarb jam.  Yum!

This Easy Strawberry Rhubarb Pie recipe means Spring will be here soon! The tangy combination of sweet strawberries and tart rhubarb is the best!

The trick to choosing rhubarb for pies is to pick or choose the youngest, tender stalks and peel them.  Thick stalks may look like more, and a shorter way to fill your measuring cup, but the older stalks become woody, and you or your guest will be picking a straw like material out of their teeth.  Need I say more?

Strawberries, rhubarb, sugar and lemon.  An easy combination for a very delicious spring time treat! Following the recipe, prepare the fruit and add the sugar and lemon.  You cook the mixture just like you would for jam.  Spoon the slightly cooled strawberry rhubarb jam filling into your prepared pie crust and bake.  You will fall in love with this delicious and easy recipe!

Follow my recipe for The Best Homemade Pie Crust Ever!  You will need enough for a two crust pie.  No time to make piecrust?  Frozen or ready made piecrust to the rescue!  There are lots of brands on the market.

This Easy Strawberry Rhubarb Pie recipe means Spring will be here soon! The tangy combination of sweet strawberries and tart rhubarb is the best!

 

Strawberry Rhubarb Pie
Author: Judy
Ingredients
  • One two crust pastry recipe and deep dish pie plate see recipes page!
Filling2 cups of fresh strawberries, washed, hulled and sliced
  • 1 cup of fresh rhubarb peeled and chopped into small pieces
  • 1 1/2 cup of sugar
  • lemon juice and lemon zest
  • 2 tablespoons cornstarch
Instructions
  1. Mix the strawberries, rhubarb and sugar together
  2. Add the lemon juice and lemon zest
  3. Stir in the cornstarch - this thickener will give your pie a rich texture
  4. Place all of the filling into the bottom pie crust/pie plate, mounding it nicely in the centre
  5. With a sharp knife or pastry roller, cut strips of pastry dough - about 1" thick
  6. Weave the strips on top of the filling to create a lattice effect
  7. Trim the edges of the lattice where it meets the fluted edge
  8. Brush the lattice and fluted edges with an egg yolk wash
  9. Bake at 400F for 10 minutes and then at 350F for 35 minutes or until crust is golden and filling is bubbling nicely
  10. Serve when cool.
Recipe Notes
A huge scoop of vanilla ice cream really makes this pie delish!

This Easy Strawberry Rhubarb Pie recipe means Spring will be here soon! The tangy combination of sweet strawberries and tart rhubarb is the best!