Pie By The Slice Recipe

Bake crust

Preheat oven to 375°F (190°C). If your prepared pie crust is unbaked, blind-bake it: line crust with parchment and pie weights or dried beans, bake 15 minutes, remove weights and parchment, then bake 5–8 minutes until golden. Let cool completely.

Make pastry cream

In a medium saucepan, whisk together 0.75 cup granulated sugar and 0.25 cup cornstarch. In a separate bowl whisk 3 egg yolks until smooth. Gradually whisk 2.5 cups cold whole milk into the sugar-cornstarch mixture until combined. Reserve 1/2 cup of the milk mixture and slowly whisk a ladleful of the hot milk into the beaten yolks to temper them. Return tempered yolks to the saucepan. Cook over medium heat, whisking constantly, until mixture thickens and comes to a gentle boil (about 5–7 minutes). Continue to cook and whisk 1 minute, then remove from heat. Stir in 2 tbsp unsalted butter and 1 tsp vanilla extract until smooth. Pour pastry cream into a bowl, cover surface with plastic wrap to prevent skin, and chill until just set, about 1–2 hours.

Assemble pie

Slice 3 medium ripe bananas into 1/4-inch rounds. Arrange a single layer of banana slices on the bottom of the cooled baked pie crust. Spoon or pour chilled pastry cream over the bananas, smoothing the top. Arrange additional banana slices on top if desired for visible layers. Chill the assembled pie in the refrigerator for at least 2 hours to set.

Finish with whipped cream

Just before serving, whip 1 cup heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract to soft peaks. Spread or pipe whipped cream over the pie and garnish with a few banana slices. Slice and serve chilled.

Bake crust

Preheat oven to 375°F (190°C). Blind-bake a prepared 9-inch crust as above: line with parchment and weights, bake 15 minutes, remove weights and bake 5–8 minutes until golden. Cool slightly.

Make lemon curd filling

In a medium saucepan, whisk together 1 cup granulated sugar, 0.25 cup cornstarch and 1/8 tsp salt. Gradually whisk in 1.5 cups water until smooth. Place over medium heat and bring to a simmer, whisking frequently until thickened. In a small bowl, whisk 4 egg yolks. Temper the yolks by whisking a few spoonfuls of the hot sugar mixture into them, then return the yolks to the saucepan, whisking constantly. Bring to a gentle boil and cook 1 minute more until very thick. Remove from heat and whisk in 3/4 cup fresh lemon juice, 1 tbsp lemon zest, and 2 tbsp unsalted butter until smooth. Immediately pour filling into the warm baked crust and smooth the top.

Make meringue and bake

Reduce oven temperature to 325°F (165°C). In a clean, grease-free bowl, beat 4 egg whites with 1/4 tsp cream of tartar until soft peaks form. Gradually add 1/2 cup granulated sugar, a tablespoon at a time, continuing to beat until stiff, glossy peaks form. Spoon or spread meringue over the hot lemon filling, making sure the meringue seals to the crust edge to prevent weeping. Bake at 325°F for 12–15 minutes, or until meringue is lightly golden. Cool on a rack for at least 1 hour, then refrigerate 2 hours before slicing to fully set.

Bake crust

Preheat oven to 375°F (190°C). Blind-bake a prepared 9-inch crust as described for the other pies and cool completely.

Toast coconut

Spread 3/4 cup sweetened shredded coconut on a baking sheet and toast in a 350°F (175°C) oven for 5–7 minutes, stirring once, until golden. Watch carefully to avoid burning. Set aside to cool.

Make coconut filling

In a saucepan whisk together 0.75 cup sugar and 0.25 cup cornstarch. In a bowl whisk 3 egg yolks. Combine 1.75 cups whole milk and 3/4 cup coconut milk; slowly whisk into the sugar-cornstarch mixture until smooth. Bring the mixture to a simmer over medium heat, whisking constantly, until it thickens (5–7 minutes). Remove about 1/2 cup of the hot mixture and whisk it into the beaten yolks to temper, then return yolk mixture to the pan and cook 1 more minute. Remove from heat and stir in 2 tbsp butter, 1 tsp vanilla extract, and 1/2 cup toasted shredded coconut. Pour filling into the cooled baked crust, smooth the top, and chill for at least 2 hours to set.

Whipped topping and garnish

Whip 1 cup heavy cream with 2 tbsp powdered sugar to soft peaks. Spread or pipe over the chilled coconut filling and sprinkle remaining toasted coconut on top. Chill until serving and slice chilled.

Prepare filling

Preheat oven to 425°F (220°C). In a large bowl combine 3 cups hulled strawberries (halved if large) and 3 cups sliced rhubarb. Sprinkle 1 cup granulated sugar, 0.25 cup cornstarch, 1 tbsp lemon juice and 1/8 tsp salt over fruit. Toss gently to coat and let sit 10 minutes to macerate and release juices.

Assemble pie

Roll the unbaked pie dough into a 9-inch bottom in a pie pan. Spoon the strawberry-rhubarb filling into the crust, mounding slightly. Trim the top crust and either lattice or full top: if using a full top, cut vents for steam. Crimp edges to seal.

Egg wash and bake

Whisk 1 egg with 1 tbsp milk to make egg wash. Brush the top crust with egg wash and sprinkle a little extra sugar over the top if desired. Bake at 425°F (220°C) for 15 minutes, then reduce oven temperature to 375°F (190°C) and continue baking 30–35 minutes more, until filling is bubbly and crust is golden. If the crust browns too fast, tent with foil.

Cool and serve

Remove pie from oven and let cool at least 2 hours (preferably longer) so the filling sets. Slice and serve at room temperature or slightly chilled.