Flan Berry Pie


1 pastry pie crust
1 cup frozen unsweetened raspberries
1 cup frozen blueberries
1 cup frozen blackberries
1 cup frozen pitted tart cherries
1 1/2 cups sugar
2 teaspoons vanilla
4 tablespoons cornstarch mixed with 2 tablespoons water
1/2 cup dulce de leche (from 13.4-oz can)
1/2 cup sweetened condensed milk (not evaporated)
1/2 cup evaporated milk
2 tablespoons orange-flavored liqueur
2 medium or 3 small eggs
1 egg white, if desired
1 tablespoon sugar, if desired


1 Heat oven to 350°F. Spray 9-inch pie plate with cooking spray. Unroll 1 pie crust in pie plate. Press firmly against side and bottom. 2 In 2-quart saucepan, heat berries and cherries over medium heat 5 minutes, stirring occasionally; drain. Stir in 1 1/2 cups sugar and the vanilla. Heat 5 minutes longer, stirring constantly; drain. Reduce heat to low. Stir in corn starch mixture; cook 5 minutes longer or until very thick and gooey, stirring constantly, but gently so as not to mash berries. Remove from heat; let cool about 5 minutes. 3 Spoon dulce de leche into crust-lined pie plate. In small bowl, beat milks, liqueur and 2 medium or 3 small eggs with wire whisk. Gently pour into pie plate. Gently scoop berry mixture on top. Top with second crust. Wrap excess top crust under bottom crust edge. Brush top crust with egg white; sprinkle with 1 tablespoon sugar. 4 Bake 45 to 50 minutes or until golden brown. Cool 1 hour before serving. Cover and refrigerate any remaining pie.

Flan Pie


  • Pastry for single-crust pie (9 inches)
  • 4 eggs
  • 1 cup milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • Fresh raspberries and blackberries


  • Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  • Meanwhile, in a blender, combine the eggs, milk, condensed milk, sugar, vanilla and salt; cover and process until smooth. Pour filling into crust.
  • Bake at 400° for 15 minutes. Reduce heat to 350°; bake 20 minutes longer or until a knife inserted near the center comes out clean. Cover edges with foil the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour.
  • Cover and refrigerate until chilled. Garnish with fruit. Refrigerate leftovers.

Pumkin Flan Pie

  • 1½ cup whole-wheat or all-purpose flour
  • ½ cup butter
  • ½ tsp salt
  • 3 TBSP water
  • 1 can evaporated milk
  • 1 can condensed milk
  • ½ cup pumpkin puree
  • 1 TBSP vanilla
  • ¼ cup cream cheese
  • 4 eggs

First you need to make the pie crust
  1. Preheat oven to 400° F.
  2. Mix together flour, butter, salt and water with a fork.
  3. Roll out and put in pie pan.
  4. Prick bottom and sides and bake for 10 minutes.
Then the pumpkin flan filling
  1. Blend together milk, pumpkin, vanilla, cream cheese and eggs.
  2. Pour mixture over pie crust and bake at 350°F for 35-40 minutes or until a toothpick comes out clean.  Cover pie with foil before backing to prevent burning.
  3. Let it cool down before serving and enjoy.

Coconut Flan Pie


  • Single Crust pastry pie crust
  • 3/4 cup lite coconut milk
  • 1 (14 oz.) can sweetened condensed milk
  • 3 large eggs
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut


  • HEAT oven to 400°F. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Flute edges. Thoroughly prick bottom and sides with fork to prevent shrinking. Bake 10 minutes. Reduce oven temperature to 350°F.
  • COMBINE coconut milk, sweetened condensed milk, eggs, water and vanilla in blender container. Process 1 minute or until blended. Add coconut. Process for 30 seconds. Pour into partially baked pie crust.
  • BAKE 50 to 55 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Chill 2 hours.
  • A deep-dish 9-inch frozen crust can be substituted in this recipe. Allow to thaw at room temperature 10 minutes. Follow directions above to prick with a fork and bake before adding filling. 

Classic Flan Tart Pie

  • 1 3/4 cups whipping cream
  • 1 cup milk (do not use low-fat or nonfat)
  • Pinch of salt
  • 1/2 vanilla bean, split lengthwise
  • 1 cup sugar
  • 1/3 cup water
  • 3 large eggs
  • 2 large yolks
  • 7 tablespoons sugar

Position rack in center of oven and preheat to 350°F (165°C). Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.

Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.

Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins.

Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)

To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.

What Pies are on my Mind Today? - Flan

Hey Yall,

Right now I am craving Flan.  I love Flan.  It's so creamy and just melts in your mouth.  Though traditional Flan is not in the form of a pie, I wanted to dig up some Flan Pie recipes to share.  Recipes to follow.

Mexican Hot Chocolate Pie


1 1/4 cups Crushed Graham Crackers
1/3 cup Butter
3 tbsp Sugar
1 tsp Chili Powder

Combine the Graham Crackers, sugar and chili powder in a bowl. Melt the butter and slowly pour it into the bowl, mixing until the entire mixture is evenly coated. Press the mixture evenly into a 9″ pie pan and bake for 8 minutes in a 350-degree oven. Remove and let cool before adding filling.
*If you opt for a pre-made crust, take the chili powder and sprinkle it evenly around the crust prior to adding the filling.

2 cups Semi-sweet chocolate Chips
1/4 cup Butter
1 cup Milk
1/4 cup Powdered Sugar
1/4 tsp Cinnamon
1/2 tsp Chili Powder

Place chocolate chips, powdered sugar, cinnamon and chili powder into blender and set aside. Combine milk and butter in a saucepan over low heat, stirring regularly. When butter is melted and before milk boils, remove from heat and slowly pour into blender. Mix at a low speed to combine all ingredients. Pour into crust and refrigerate until filling solidifies.


1 cup Heavy Whipping Cream
2 tbsp Sugar
2 tbsp any flavored extract

In a mixing bowl, whip the cream at a medium speed, adding the sugar a tablespoon at a time. Once incorporated, increase speed until cream begins to thicken, then add the flavored extract. Continue until evenly incorporated and soft peaks form, but take care to stop before the cream turns into butter.

Decorate the top of the pie with the cream prior to serving or add to each slice after cutting.

Mexican Apple Pie


1/2 pound piloncillo (unrefined brown sugar; also called panela)
3/4 cup water
4 (1-inch-wide) strips orange zest
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
2 1/2 pound medium apples
3 tablespoons all-purpose flour
Pastry Pie Crust (for a double-crust pie)
1 tablespoon milk
1 teaspoon sugar

Cooks' notes: 
•If you can?t get piloncillo, substitute 1 cup packed dark brown sugar and 2 tablespoons unsulfured molasses (not blackstrap). Syrup will take longer to reduce.
•To achieve an ideal balance of sweet and tart apples, we suggest 2 Golden Delicious or Gala, 2 Granny Smith or Winesap, and 2 McIntosh or Northern Spy (you'll need about 6 apples total).
Pie is best the day it is baked but can be made 1 day ahead and kept, loosely covered with foil (once cool), at room temperature.


Put a large heavy baking sheet in middle of oven and preheat oven to 425°F.

Bring piloncillo, water, zest, spices, and 1/8 teaspoon salt to a boil in a small heavy saucepan, covered, stirring occasionally until piloncillo has dissolved. Remove lid and boil over medium-low heat until syrup is thickened and reduced to about 3/4 cup, 6 to 10 minutes. Discard zest and cool syrup slightly.  MAKE SURE SYRUP DOES NOT GET STIFF!

Meanwhile, peel and core apples, then cut into 1/2-inch-wide wedges.
Toss apples with flour, then with syrup.

Roll out 1 piece of dough (keeping remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate.

Trim edge, leaving a 1/2-inch overhang, and chill shell.

Roll out remaining piece of dough on a lightly floured surface with a lightly floured rolling pin into a 16-by 11-inch rectangle. Cut dough crosswise into 11 (1 1/4-inch-wide) strips.

Stir apple mixture, then spoon evenly into pie shell. Weave a tight lattice pattern over pie with pastry strips.

Trim all strips flush with edge of pie plate. Fold bottom crust up over edge of lattice and crimp. Brush lattice (but not edge) with milk and sprinkle with sugar.

Bake pie on hot baking sheet 20 minutes.
Reduce oven temperature to 375°F and bake until crust is golden and filling is bubbling, 50 to 60 minutes more. Cool pie to warm or room temperature, about 1 1/2 hours.

Mexican Chocolate Pie - Pastel de Chocolate Mexicano


2 cups graham cracker, crushed
1 cup pecans, finely chopped
1/2 cup butter or margarine melted
2 cups milk
1 package (3 5/8 oz. size) chocolate pudding and pie filling mix
1 circular tablet Mexican Chocolate
1 (8 oz.) package cream cheese

Optional Garnish:
Whole or coarsely chopped pecans, for garnish
Chocolate shavings, for garnish


In a bowl, combine crushed graham crackers and nuts. Set one cup of graham cracker crumb mixture aside. To the remaining mix, add melted butter and press on bottom and up sides of a 9-inch pie pan. Heat milk and Mexican chocolate over low heat. Add pudding and stir occasionally until thickened. Add softned cream cheese to pudding and stir until melted. Pour contents into pie pan and let cool. Refrigerate several hours before serving. If desired, garnish edges and top with reserved graham cracker crumb mixture.

Decorate top with whole or chopped pecans or chocolate shavings.

Mexican Chocolate Cream Pie


  • 1 1/2 cups graham cracker crumbs (about 10 cookie sheets), divided
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon 
  • 1/8 teaspoon salt
  • 2 tablespoons egg white 
  • 2 tablespoons butter, melted 
  • Cooking spray 
  • 1/2 cup sugar 
  • 2 tablespoons cornstarch 
  • 1 tablespoon unsweetened cocoa
  • 1/4 teaspoon instant espresso powder
  • 1/8 teaspoon salt 
  • 1/8 teaspoon ground red pepper
  • 1 large egg 
  • 1 large egg yolk 
  • 1 3/4 cups 2% reduced-fat milk
  • 2 ounces dark chocolate, chopped 
  • 1 1/2 cups frozen reduced-calorie whipped topping, thawed 


  • Preheat oven to 375°.
  • To prepare the crust, reserve 1 tablespoon crumbs for topping. Combine the remaining crumbs, 2 tablespoons sugar, cinnamon, and 1/8 teaspoon salt in a bowl, stirring well. Stir in egg white and butter. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 9 minutes or until lightly toasted; cool completely on a wire rack.
  • To prepare filling, combine 1/2 cup sugar and the next 7 ingredients (through egg yolk) in a bowl, stirring well with a whisk. Place the milk in a medium, heavy saucepan over medium-high heat; cook until milk reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add chocolate; stir until smooth.
  • Place pan in a large ice-filled bowl for 10 minutes or until mixture cools, stirring occasionally. Spoon filling into crust, and cover surface of filling with plastic wrap. Chill for 3 hours or until set; remove plastic wrap. Spread the whipped topping over filling; sprinkle with reserved cracker crumbs.

Mexican Chocolate Pecan Pie

Chocolate Pecan Pie {Recipe & Photo Compliments of Chef Marcela Valladolid from her cookbook “Mexican Made Easy”}


Nonstick cooking spray
1½ cups graham cracker or Maria cookie crumbs
12 tablespoons (1½ sticks) unsalted butter, plus 7 tablespoons, melted
½ cup plus 2 tablespoons (packed) light brown sugar
6 tablespoons light corn syrup
3 cups pecan halves
¼ cup Mexican crema or heavy cream
1 disc Mexican chocolate or 3 ounces bittersweet chocolate, finely chopped


1. Spray a 9-inch pie dish with cooking spray.
2. Process the cookie crumbs, 7 tablespoons melted butter, and 2 tablespoons of the brown sugar in a food processor until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the pie dish. Cover and freeze while preparing the filling (or for up to 1 week).
3. Preheat the oven to 350°F.
4. Combine the 12 tablespoons butter, remaining ½ cup brown sugar, and the corn syrup in a heavy medium saucepan. Bring to a boil over medium-high heat, stirring often. Boil for 1 minute. Stir in the pecans and crema. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat, add the chocolate, and stir until melted and smooth.
5. Pour the hot filling into the crust. Using a spoon, evenly distribute the nuts. Bake until the filling bubbles all over, about 15 minutes. Transfer the pie to a rack and cool completely before serving.

Mexican Chocolate Pudding Pie


1 box instant chocolate pudding & pie filling
whole milk or almond milk
1 1/2 tsp organic cinnamon
pinch ground nutmeg
graham cracker pie crust
1 cup whipping cream
1/4 cup powdered sugar (you can substitute granulated sugar)
chocolate shavings or chocolate chips to top, optional


Make the instant pudding according to package directions, substituting almond milk for regular (unless feeding to a child who has not yet been introduced tree nuts).

2. Fill pie crust with pudding and chill for at least 3 hours.

Make the whipped cream: whip together cream and sugar with an electric mixer (or whisk by hand, which will take longer) until it holds soft peaks. Keep chilled until pudding is set in pie crust. When ready, top pie with whipped cream, spreading evenly.

4. Sprinkle top with chocolate chips or shavings and serve!

Mexican Chocolate Cinnamon Pie


¼ cup melted butter
1 ½ cups vanilla wafer crumbs


2 tablespoons powdered sugar
1 tablespoon sliced almonds (optional)
1 cup heavy whipping cream


3 cups milk
1 tablespoon unsweetened cocoa powder
¼ teaspoon almond extract
5 oz chocolate cook and serve pudding mix
¾ teaspoon cinnamon

Preheat the oven to 350 degrees F.
Mix the melted butter and wafer crumbs, then press the mixture on to the base and sides of a 9 inch pie dish.
Bake for about 11 minutes or until golden brown. Let the crust completely cool.
Mix the cinnamon, cocoa and chocolate pudding mix in a 2 quart pan, then stir in the milk.
Let the pudding mix cook according to the instructions on the packet for making pie.
Remove the mixture from the heat and stir in the almond extract.
Spread the filling over the cooled crust.
Cover and chill for 3 hours or until set.
Beat the whipping cream until you get stiff peaks, then stir in the powdered sugar.
When you are ready to serve the pie, add some of the cream to each serving and garnish with the almond slices.

Mexican Pumpkin & Sweet Potato Pie (Dulce de Camote)


¼ lb peeled, chopped sweet potato
4 ounces pureed pumpkin
⅔ cup milk
3 tablespoons brown sugar
1 pastry pie crust
1 beaten egg
¼ teaspoon salt
1 ½ teaspoons vanilla extract
⅛ teaspoon nutmeg
3 tablespoons white sugar
⅓ cup softened butter
Whipped cream, to serve 


Preheat the oven to 350 degrees F.
Boil the sweet potato in a pan of salted water, then mash them.
Add in the pumpkin puree and mash together.
Combine the sugar, salt, and butter, whisking it until creamy.
Add the sweet potato and pumpkin and mix well.
Add the milk, vanilla extract, nutmeg, and egg and keep whisking.
Spoon this mixture into the pie crust and bake for 20 minutes or until done.
Let the pie cool for 10 minutes, and then serve it with a dollop of whipped cream.

What Pies are on my Mind Today? - Mexican

Hey Yall,

I love Mexican and wanted to see what I could dig up for pies that are Mexican related.  I hope you like my choices, that follow this post.  Feel free to chime in with comments below.

Deep Dish Blueberry Peach Pie

This is by Bakeaholic Mama Blog!  Click the image to get the recipe!

Smores Pie

This is by Bakeaholic Mama Blog!  Click the image to get the recipe!

Dutch Apple Cherry Pie

This is by Bakeaholic Mama Blog!  Click the image to get the recipe!

Apple Pie with Cinnamon Crust

This is by Bakeaholic Mama Blog!  Click the image to get the recipe!

Maple Brown Sugar Cream Pie with Brown Sugar Meringue

This is by Bakeaholic Mama Blog!  Click the image to get the recipe!

Creamy Pear Pie

This is by Our Best Bites Blog!  Click the image to get the recipe!

Fresh Cherry Pie

This is by Pink Parsley Blog!  Click the image to get the recipe!

Peanut Butter Banana Cream Pie with Hot Fudge Sauce

This is by Pink Parsley Blog!  Click the image to get the recipe!

Peach Cream Cheese Tart

This is by Pink Parsley Blog!  Click the image to get the recipe!

Brown Sugar-Cinnamon Peach Pie

This is by Pink Parsley Blog!  Click the image to get the recipe!

Triple Chocolate Pumpkin Pie

This is by Pink Parsley Blog!  Click the image to get the recipe!

Butterscotch Pie

This is by The Boys Made Me Do It Blog!  Click the image to get the recipe!

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