Stack Pie | Two Years Blogging
It seems as though the hands on the clock went round especially fast these past twelve months. Wasn’t it just yesterday I was posting about my one year Blog-iversary? I felt like such a new-by, and compared to so many seasoned bloggers, I still am. Yet, another year later, I continue to experience such joy and fulfillment sharing my love of baking with all of you. This baking journal began as nothing more than a hobby, but it has turned out to be more rewarding than I could have imagined. Every comment I receive from each of you propels me forward, carrying me back to the kitchen with the hope of creating a recipe that in turn inspires you in some way. With each new ‘Like’, Sally Field comes to mind as she accepts her Oscar for Norma Ray. “They like me. They really like me.” So thank you for your loyalty and kindness. It couldn’t be more appreciated.
As I turn my attention to the coming year. I have tons of ideas and stacks of recipes I can’t wait to share with you. I invite you to join me on this culinary journey. It won’t be nearly as fun without you.
And with that, I bring you a recipe I have been wanting to make for literally years. Why, oh why, did I wait so long? Buried deep in my ‘pie folder’ of clipped recipes, resides a torn page from a magazine I can no longer recall. What I can remember is how my eyes grew as large as Kumquats when I surveyed the image of three lemon curd pies stacked one on top of the other. I turned giddy with excitement at the concept. We think nothing of layering cakes, but PIE? Brilliant!
With the arrival of my second blogging anniversary I decided it was high time to resurrect that patient and enduring clipping from my files and see just exactly what stack pie was all about. Enter Google search. Imagine my delight when I read that stack pies probably originated in my home state of Kentucky. Surrounding folklore and legend there is much written about this baking triumph. Articles I read about stack pie are filled with theories trying to explain why they gained localized popularity during the 1930s and 40s. It is thought that perhaps they were engineered as a space saving technique developed to transport numerous pies to church socials and community gatherings. Other stories point to its celebratory nature. As guests would arrive at weddings and other special occasions, they came bearing pies, stacking them one by one, offering thin slices as dessert. The true origin could be nothing more than the innovativeness of a baker who in a moment of brilliance hit upon what in my opinion is the best thing that ever happened to pie. As a blogger and recipe developer, I find that to be just as logical of an explanation as any other. Isn’t that what so many of us are striving for in the world of food today. Take something great, and make it even better. Can you say Cronut!
Now, as I round second, heading towards third, I ask you to celebrate with me another year of blogging under my belt. From this Kentucky Girl I bring you my version of stack pie. I believe you will be just as enamored with it as I was when first I laid eyes on that magazine photo all those many years ago.
You won’t have to choose between coconut, chocolate, or banana when you have a slice of this cream pie. Each are decadently represented in this stacked pie creation.
Coconut Chocolate and Banana Cream Stack Pie
Pie Shells
4 cups all-purpose flour
4 teaspoons granulated sugar
1 1/2 teaspoons salt
1 cup (2 sticks) butter, well chilled, cut into 1/2-inch cubes
1/2 cup chill vegetable shortening, cut into 1/2-inch cubes
7 – 8 tablespoons ice water
Have ready three 8 or 9-inch pie dishes.
Blend flour, sugar, and salt in a food processor. Add butter and shortening, and pulse until the mixture resembles coarse meal with some pea-sized pieces remaining. Turn the processor on and slowly drizzle in ice water until the dough begins to come together. Stop short of the dough forming a ball in the processor. (You may not need to use all the ice water.) Remove the dough to a lightly floured surface, and divide it into 3 equal pieces. Shape each piece into a ball, wrap in plastic wrap, and chill for at least 1 hour.
Remove one disk of dough from the refrigerator and place it on a lightly floured surface. With a floured rolling pin, roll the dough into a circle approximately 10-inches in diameter. Roll the dough around the rolling pin and unroll it over the pie dish; crimp the edges. Chill for 30 minutes. Repeat the process with the remaining 2 disks of dough.
While the pie shells are chilling, preheat the oven to 425˚
Remove the unbaked shells from the refrigerator. Prick the bottom of each shell, line with foil, and fill with pie weights or dried beans. Bake the shells for 15 minutes, then remove the foil and pie weights. Continue to bake another 5 to 8 minutes, or until the shells are golden brown. Remove to a rack and cool completely before filling.
Coconut and Banana Cream Fillings
4 tablespoons cornstarch
4 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups whipping cream
1 cup sugar
2 sticks butter, cut into 8 pieces
2 cups sweetened flaked coconut
1/2 cup sour cream, divided
In a small bowl, stir together the cornstarch, water, and vanilla. Bring the cream, sugar, and butter to a boil in a heavy medium saucepan. Add cornstarch mixture and bring to a boil. Remove from the heat, and divide the mixture between two medium bowls. Add the coconut to one of the bowls and stir to combine. Cool both fillings completely. Mix 1/4 cup of sour cream into each bowl of filling. Cover and refrigerate several hours or overnight.
Chocolate Cream Filling
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 egg yolks, slightly beaten
2 ounces unsweetened chocolate, finely chopped
1 ounce bittersweet chocolate, finely chopped
2 tablespoons bourbon
1 tablespoon butter
2 tablespoons cocoa nibs
Mix sugar, cornstarch, and salt together in a medium saucepan. Gradually stir in the milk. Cook the mixture over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into the beaten egg yolks. Blend into the remaining mixture in the saucepan. Boil and stir for 1 minute more. Remove from the heat and stir in the chocolate, butter, and bourbon. Pour the filling into a bowl and cover the surface with plastic wrap. Chill for several hours or overnight.
Caramelized Bananas
3 medium bananas, sliced into 1/3-inch thick slices
3 tablespoons butter
3 tablespoons firmly packed light brown sugar
2 tablespoons bourbon, (optional)
Melt butter in a large skillet over medium heat. Add the brown sugar and stir until melted and just beginning to bubble. Add the sliced bananas in a single layer. Saute the bananas until golden brown and caramelized on both sides. Add the bourbon and continue to saute until it has mostly cooked off, about 1 minute. Remove from heat and set aside to cool.
Assembling the Pies
Remove the fillings from the refrigerator. Remove the pie shells from the pie dishes. Line one of the pie shells with the caramelized bananas. Spoon the plain vanilla filling over the bananas. Sprinkle the cocoa nibs over the bottom of the second pie shell, and spoon in the chocolate filling. Spoon the coconut filling into the third pie shell.
Place the banana pie on a serving platter. Stack the chocolate pie on top of the banana pie, followed by the coconut pie on top of the chocolate pie. Cover and refrigerate for at least 1 hour.
For Serving
1 cup whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Toasted coconut and chocolate shavings
Whip the cream in a medium bowl until it begins to thicken. Add the sugar and vanilla and continue to beat until it holds soft peaks.
Remove the pie from the refrigerator. Top with the whipped cream. Sprinkle on the coconut and chocolate shavings.
Yield: 10 to 12 servings
Source: Mary Weinberg | Sifting Focus Coconut Cream Filling adapted from Epicurious.com
Happy 2nd Blog-iversary, Mary! Your staging and photography are exquisite and the are recipes delicious. We love you, Mary. We really love you!!
Clara, what better way to begin my week than with such a lovely comment from you. I so appreciate the compliments, and the love you sent warms my heart beyond words.
My oh my, what a dessert of beauty! Creams and crusts -my favorite!!! Happy blogaversary. I have loved every post. Your photos are amazing, and the recipes are fabulous. Thanks to you, I have baked more and become better at it! Keep on baking!
Thanks Sher for being there for me and supporting me in this adventure. More accurately, thanks for INSISTING I start a blog. It has been one of the most rewarding things I have ever done. XX
No way! How have I never heard of stacked pies before?! GENIUS! It looks incredible. And just as you had filed away that magazine clipping, I shall be filing (bookmarking) yours so I can try this too someday.
P.S. Happy Blog Anniversary! Wishing you all the best and looking forward to spending lots more of my time here 🙂
Nazia, now that I’ve attempted the first one, I think I will be re-visiting Stack Pie often. Thank you for following along with Sifting Focus. Your comments are always appreciated!
Oh my goodness! I’ve never seen anything like it before in all the million of recipes I’ve come across over the years. This must of tasted delish! Happy 2nd Birthday to my favorite blogger and sister!
XX. Love you!
Brilliant indeed and beautifully photographed. I wrote a book called Savory Pies I only wish I had thought of some sort of stacked savory version. It would have been a great cover! Thanks for the inspiration and good blogging and happy anniversary. GREG
Such a compliment coming from a photographer. Thank you, and thanks for the good wishes.
First – H A P P Y H A P P Y 2 N D B L O G – I V E R S A R Y Mary ! You bring beauty and joy and happy tummies to so many…thank you so much.
So, about this Pie…
…this crazy, funny-looking, Dr.Seuss inspired stacking of PIES had me thinking that you’d accidentally inhaled too much powdered sugar…but, I was wrong!
One bite and I now know that NOTHING compares to this pie stacking thing and I will now have to turn my nose up at any sad, lonely, single layer pie.
Stacking means 3 distinct flavors! The chewy Coconut and pure Banana and creamy Chocolate combination is dreamy-delicious. And you make the best pie crust! And the giant plop of whipped cream….I’m writing and salivating….
Dr. Seuss could write the perfect book on this whimsical Pie delight you made.
I can only say that it is as FUN for the eyes as it is for the mouth!
THANK YOU, MARY!
Thank you Michele for the lovely comment and for all the support you have shown me since day one of this endeavor. It so very appreciated. XX
Quietly, i watched you debate, take photography classes, launch, grow and
blossom year one into year two.
My pride in you in only exceeded by my admiration of you and your love of
what you do.
Doctors who treat patients with dry mouth should prescribe that they subscribe
to your blog and read every posting and look carefully at your photography so
that their salivary gland start to work just like mine do as i look at your pictures,
but they go into overdrive when i taste your creations.
Thank you Dad for all your love and support, always, and in all ways. XX
This was literally one of the best things I have ever had the pleasure of enjoying from you! everyone absolutely loved it. the combination of each of the three pies were exponentially better than the three individually!
Thank you god-son! You are one of my best taste-testers. XX
Well, well, well! A Stack Pie! Why have I not heard of this skyscraper dessert?
I am head over heels with delight! A very happy second anniversary! My only wish is to have a giant slice of that pie!
That was my wish too Deb. This one was for me!
First of, Happy 2nd Blogiversary!! I`m really glad I have found your blog. I always enjoy reading your writing. Do not even get my started on your photography. All your photos are gorgeous! Sometimes, I gawked at them, without blinking, really! 🙂
Secondly, this!! I am in love with this idea! I want to pin this a thousand times, if I could. I really can`t wait to see what else you come up with, Mary!
Such a SWEET comment Lynna. I so appreciate your kind words and ‘follow’ship.
This stacked pie is amazing! Love the pictures so much–can’t even imagine how good this must have tasted.
Congrats on two years!
Thank you Laura! I must say it was satisfying to get lost in all those creamy layers – not to mention all that crust, crust, and more crust.
Mary,
From one visual extravaganza to the next you continue to amaze. I have had the great pleasure of not only enjoying many of your incredible desserts but also witnessing the total passion you have for every detail of the process. From the beginning steps of preparing your ingredients, the final photographed piece of art, to the ultimate tasting experience, your heart is in everything you do.
Each post has a story and that for me is an added bonus of getting to know you as the author and baker extraordinaire.
Such kind words Kathy. Truly appreciated!
Bake on Mary! Like others, I’ve never heard of stacked pies…brilliant! Wish I knew if my Gramma, rest her little baking soul, ever heard of them since she was from the south.
Time may lapse in between visits on SF but whenever I pop on I’m always so impressed and in awe of your talent and passion.
Thanks Tracy. This pie was lots of fun to make and even more fun to eat. I too wish I could ask my grandmas about stack pie. I have a feeling they probably had heard of it since it seems it has serious roots in KY soil.
Congrats Aunt Mary! I have enjoyed helping you out throughout the two years! This dessert, as always, looks amazing!
You are one of my most favorite helpers. We need another baking day soon. XX