Pies - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

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  • Mamere's Country-Style Lemon Pie

    Mamere's Country-Style Lemon Pie

    Mamere Zeringue was my grandmother on Mom's side of the family. She was not only a fabulous cook, but would have been considered a top pastry chef in her day. Although most country-style lemon pies are made with a similar recipe, this one has a bit less lemon juice so it's not quite as citrusy as a tart lemon pie. If a tart flavor is desired, add 2 tablespoons of fresh lemon juice to the recipe.

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    Mamere Zeringue was my grandmother on Mom's side of the family. She was not only a fabulous cook, but would have been considered a top pastry chef in her day. Although most country-style lemon pies are made with a similar recipe, this one has a bit less lemon juice so it's not quite as citrusy as a tart lemon pie. If a tart flavor is desired, add 2 tablespoons of fresh lemon juice to the recipe.

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  • Okra and Shrimp Pie

    Okra and Shrimp Pie

    Okra, or gombo, was brought to Louisiana by the Africans in the early 1700s. The vegetable was quickly adapted for use in many dishes, gumbo, pies, etc... Okra and shrimp can be eaten alone or made into a pie like this recipe. Many Louisianans make large batches of this dish to freeze for later use in gumbos or stews.

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    Okra, or gombo, was brought to Louisiana by the Africans in the early 1700s. The vegetable was quickly adapted for use in many dishes, gumbo, pies, etc... Okra and shrimp can be eaten alone or made into a pie like this recipe. Many Louisianans make large batches of this dish to freeze for later use in gumbos or stews.

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  • Mamere's Sweet Potato Pie

    Mamere's Sweet Potato Pie

    The Beauregard yam is one of the sweetest yams in Louisiana. This unique variety was originally produced at Louisiana State University in the late 1980s. The small Beauregard sweet potatoes are the best kind to use in this pie.

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    The Beauregard yam is one of the sweetest yams in Louisiana. This unique variety was originally produced at Louisiana State University in the late 1980s. The small Beauregard sweet potatoes are the best kind to use in this pie.

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  • Purple Plum Torte

    Purple Plum Torte

    Air date: September 6, 2016. Source: Chef John Folse

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    Air date: September 6, 2016. Source: Chef John Folse

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  • Honey Pecan Pie

    Honey Pecan Pie

    No one really knows how many variations there are for this premier holiday dessert. Pecan pies can be flavored with everything from figs to persimmons and even swirled in chocolate. This favorite recipe seems to outshine them all. 

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    No one really knows how many variations there are for this premier holiday dessert. Pecan pies can be flavored with everything from figs to persimmons and even swirled in chocolate. This favorite recipe seems to outshine them all. 

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  • Creole Tomato Basil Pie

    Creole Tomato Basil Pie

    This pie with a heavy Italian influence first appeared in Natchitoches, the oldest city in Louisiana. The dish, though Creole in origin, has been given a Cajun spin with the addition of crawfish tails and andouille. 

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    This pie with a heavy Italian influence first appeared in Natchitoches, the oldest city in Louisiana. The dish, though Creole in origin, has been given a Cajun spin with the addition of crawfish tails and andouille. 

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  • Tender Pie Crust

    Tender Pie Crust

    Tuesday, January 5 2016 6:39 PM EST2016-01-05 23:39:15 GMT
    Air date: January 5, 2016. Source: Chef John Folse. More >>

    Air date: January 5, 2016. Source: Chef John Folse.

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  • Juirdmon (Cushaw Pumpkin Pie Filling)

    Juirdmon (Cushaw Pumpkin Pie Filling)

    Thursday, December 24 2015 4:19 PM EST2015-12-24 21:19:40 GMT
    Air date: December 24, 2015. Source: Chef John Folse More >>

    Air date: December 24, 2015. Source: Chef John Folse

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  • Chef John Folse's Yambilee Pie

    Chef John Folse's Yambilee Pie

    Thursday, October 29 2015 6:12 PM EDT2015-10-29 22:12:00 GMT
    There are no two ingredients more associated with Halloween or the fall season than sweet potato and pumpkin. In fact, when cooked, the color and texture of these ingredients are often indistinguishable. Personally, I love the rich flavor of yams in desserts, and somehow this yambilee pie has become my holiday favorite.More >>
    There are no two ingredients more associated with Halloween or the fall season than sweet potato and pumpkin. In fact, when cooked, the color and texture of these ingredients are often indistinguishable. Personally, I love the rich flavor of yams in desserts, and somehow this yambilee pie has become my holiday favorite.More >>
  • Chef Folse's Apple and Blueberry Hand Pies

    Chef Folse's Apple and Blueberry Hand Pies

    Tuesday, October 20 2015 1:03 PM EDT2015-10-20 17:03:45 GMT
    Hand Pies, or Turnovers, are baked or deep-fried pastries that can have sweet or savory fillings. This version is filled with apples and blueberries, but feel free to substitute with other fruits or nuts.More >>
    Hand Pies, or Turnovers, are baked or deep-fried pastries that can have sweet or savory fillings. This version is filled with apples and blueberries, but feel free to substitute with other fruits or nuts.More >>
  • Chef Folse's Honey Pecan Pie

    Chef Folse's Honey Pecan Pie

    Thursday, May 28 2015 12:20 PM EDT2015-05-28 16:20:04 GMT
    No one really knows how many variations there are for this premier holiday dessert. Pecan pies can be flavored with everything from figs to persimmons and even swirled in chocolate. This favorite recipe seems to outshine them all.More >>
    No one really knows how many variations there are for this premier holiday dessert. Pecan pies can be flavored with everything from figs to persimmons and even swirled in chocolate. This favorite recipe seems to outshine them all.More >>
  • La Maison De Campagne Lemon Pie

    La Maison De Campagne Lemon Pie

    Tuesday, March 17 2015 5:09 PM EDT2015-03-17 21:09:21 GMT
    I wasn't much of a lemon pie aficionado until my first visit to this “house in the country” in Lafayette, Louisiana. I don't know what it was about the pie that caught my attention. It may have been the bowl of fresh lemons sitting on the counter next to the pie, or possibly the clouds of perfectly browned meringue crowning it. Later, I discovered that it was not only the look, but also the incredible taste that made me return as a fan of one of the oldest and simplest country-style desserts.More >>
    I wasn't much of a lemon pie aficionado until my first visit to this “house in the country” in Lafayette, Louisiana. I don't know what it was about the pie that caught my attention. It may have been the bowl of fresh lemons sitting on the counter next to the pie, or possibly the clouds of perfectly browned meringue crowning it. Later, I discovered that it was not only the look, but also the incredible taste that made me return as a fan of one of the oldest and simplest country-style desserts.More >>
  • Easy Skillet Apple Pie

    Easy Skillet Apple Pie

    Thursday, October 16 2014 6:58 PM EDT2014-10-16 22:58:35 GMT
    Who doesn't love hot apple pie with a scoop of your favorite ice cream? Only thing is, I often hear that it's just too time consuming to make. Well, this recipe is just what the doctor ordered…or should I say baker!More >>
    Who doesn't love hot apple pie with a scoop of your favorite ice cream? Only thing is, I often hear that it's just too time consuming to make. Well, this recipe is just what the doctor ordered…or should I say baker!More >>
  • Gluten-Free Chocolate Meringue Pie

    Gluten-Free Chocolate Meringue Pie

    Friday, July 18 2014 2:25 PM EDT2014-07-18 18:25:53 GMT
    Who doesn’t like a nice chocolate meringue pie? In this gluten-free version, I am using a chocolate especially made for this dish.More >>
    Who doesn’t like a nice chocolate meringue pie? In this gluten-free version, I am using a chocolate especially made for this dish.More >>
  • Old-Fashioned Lemon Pie

    Old-Fashioned Lemon Pie

    Prep Time: 1 Hour Yields: 8 Servings Comment: This is a great low-fat alternative to the full calorie recipe with all the same flavor! Ingredients for Pie: 1 (9-inch) prepared pie crust 2 cups skim milk ¾More >>
    This is a great low-fat alternative to the full calorie recipe with all the same flavor! More >>
  • Fig And Pecan Pie

    Fig And Pecan Pie

    Prep Time: 1 Hour Yields: 6–8 Servings Comment: Figs were the most plentiful fruit available to the early Cajuns and Creoles. During the late summer, figs were canned in almost every household in BayouMore >>
    Figs were the most plentiful fruit available to the early Cajuns and Creoles. During the late summer, figs were canned in almost every household in Bayou Country. In addition, pecan trees can be found in backyards across the state.More >>
  • Chef Folse's Mixed Berry Tartlets

    Chef Folse's Mixed Berry Tartlets

    Prep Time: 2½ Hours Yields: 4 Tartlets Comment: A tart is a free-form pie baked on a flat baking sheet. For a sweet presentation, this recipe makes smaller versions or "tartlets." Ingredients: 1 poundMore >>
    A tart is a free-form pie baked on a flat baking sheet. For a sweet presentation, this recipe makes smaller versions or "tartlets."More >>
  • La Maison De Campagne Lemon Pie

    La Maison De Campagne Lemon Pie

    Prep Time: 1 Hour Yields: 6–8 Servings   Comment: I wasn't much of a lemon pie aficionado until my first visit to this "house in the country"in Lafayette, Louisiana. I don't know what it was aboutMore >>
    Prep Time: 1 Hour Yields: 6–8 Servings   Comment: I wasn't much of a lemon pie aficionado until my first visit to this "house in the country"in Lafayette, Louisiana. I don't know what it was aboutMore >>
  • Oretha’s Sweet Potatoes Pie

    Oretha’s Sweet Potatoes Pie

    A delicious recipe that is 2nd only to the "Big Bird" (Turkey) for Thanksgiving Ingredients: 2 large potatoes 1 stick of butter 1 ½ cups sugar 2 large eggs 1 teaspoon vanilla flavorMore >>
    A delicious recipe that is 2nd only to the "Big Bird" (Turkey) for Thanksgiving Ingredients: 2 large potatoes 1 stick of butter 1 ½ cups sugar 2 large eggs 1 teaspoon vanilla flavorMore >>
  • Tomato Pie

    Tomato Pie

    Prep Time: 1 Hour Yields: 6–8 Servings Comment: Although tomatoes originated in America, they are much more associated with Spanish and Italian cooking. During tomato season, the Italians create wonderfulMore >>
    Prep Time: 1 Hour Yields: 6–8 Servings Comment: Although tomatoes originated in America, they are much more associated with Spanish and Italian cooking. During tomato season, the Italians create wonderfulMore >>
  • Honey Pecan Pie

    Honey Pecan Pie

    Prep Time: 1 Hour Yields: 1 (9-inch) Pie Comment: No one really knows how many variations there are for this premier holiday dessert. Pecan pies can be flavored with everything from figs to persimmonsMore >>
  • Red Velvet Whoopie Pies

    Red Velvet Whoopie Pies

    Prep Time: 30 Minutes Yields: 15 Whoopie Pies   Comment: Every Thursday in the month of July, Chef John Folse is "Stirrin' It Up" with kids from all around the Baton Rouge area. Abby McKey of St. AmantMore >>
  • Pinot Noir-Poached Wild Pear Tart

    Pinot Noir-Poached Wild Pear Tart

    Prep Time: 1and 1/2 HoursYields: 6 Servings Comment:There are many pears on the market that are perfect for poaching such as Bartletts, Boscs and Kiefers. In Bayou Country, the wild pears are plentifulMore >>
  • Creole Tomato Basil Pie

    Creole Tomato Basil Pie

    Prep Time: 2 Hours Yields: 6–8 Servings Comment: This pie with a heavy Italian influence first appeared in Natchitoches, the oldest city in Louisiana. The dish, though Creole in origin, has been givenMore >>
  • Holiday Chocolate Pecan Pie

    Holiday Chocolate Pecan Pie PREP TIME: 1 Hour SERVES: 6-8 COMMENT: Why not create an unusual holiday twist to an otherwise great pecan pie recipe? Here, I have added chocolate to enrich theMore >>
  • 4th of July Key Lime Pie

    Prep Time: 2¨ö Hours Yields: 8-12 Servings Comment: Key limes, also known as bartender or Mexican limes, are much smaller than the more common Persian lime. These tiny limes are available throughoutMore >>
  • Classic Pumpkin and Pecan Pie

    Classic Pumpkin and Pecan Pie

    Prep Time: 1 and 1/2 Hours Yields: 1 (9-inch) Pie Comment: The months of October and November shout pumpkin and pecans. We immediately think of individual pumpkin and pecan pies greasing the holidayMore >>
  • Plaquemine Parish Orange Meringue Pie

    Plaquemine Parish Orange Meringue Pie

    Prep Time: 1 Hour Yields: 8 Servings Comment: When the Spanish arrived in Louisiana in 1762 to take control of New Orleans from the French, they brought with them numerous products new to the Gulf region:More >>
  • Strawberry Mascarpone Tart with Port Glaze

    Strawberry Mascarpone Tart with Port Glaze

    Prep Time: 2 Hours Yields: 8 Servings Comment: This time of year, you can't have too many fruit tarts. Here, ripe strawberries drizzled with Port glaze top a luxurious no-bake mascarpone filling. TheMore >>
  • Ginger-Pumpkin Meringue Pie

    Ginger-Pumpkin Meringue Pie

    Prep Time: 4 Hours Yields: 8 Servings Comment: Here a fluffy springtime meringue comes to harvest season. Wow your guests with the exotic flavor of ginger added to a pumpkin meringue. Ingredients forMore >>
  • Port Hudson Buttermilk Pie

    Port Hudson buttermilk Pie

    Prep Time: 1½ Hours Yields: 8-10 Servings Comment: Port Hudson is the site of one of the Civil War's most famous battles. This pie is said to have been served during the Civil War period. ButtermilkMore >>
  • Purple Plum Torte

    Purple Plum Torte

    Prep Time: 1 and 1/2 Hours Yields: 6-8 Servings Comment: Gaston and Olga Hirsch arrived in the United States shortly after World War II. They settled in Donaldsonville, La., 45 miles west of New Orleans.More >>
  • Juirdmon: Cushaw Pumpkin Pie Filling

    Juirdmon: Cushaw Pumpkin Pie Filling

    Prep Time: 1 Hour Yields: 3 and 1/2 Pounds Comment: Most of the old Cajun and Creole cooks referred to the meat of the cushaw, a green and white, striped crookneck pumpkin, simmered in sugar and spices,More >>
  • Purple Plum Torte

    Purple Plum Torte

    Prep Time: 1and 1/2 Hours Yields: 6-8 Servings Comment: Gaston and Olga Hirsch arrived in the United States shortly after World War II. They settled in Donaldsonville, La., 45 miles west of New Orleans.More >>
  • Bourbon Pecan Pie

    Bourbon Pecan Pie

    The abundance of pecans has made this pie a staple on the Southern table. There are innumerable recipes for pecan pie across the South. Here we have substituted the traditional ingredients of white sugar and light corn syrup with brown sugar and cane syrup to give the pie a little extra Louisiana flair.More >>
  • Chef Folse's Bourbon Pecan Pie

    Chef Folse's Bourbon Pecan Pie

    Prep Time: 1 Hour Yields: 8-10 Servings Comment: The abundance of pecans has made this pie a staple on the Southern table. There are innumerable recipes for pecan pie across the South. Here we haveMore >>
  • Chef John Folse's No-Bake Strawberry Pie

    Chef Folse: No-Bake Strawberry Pie

    Prep Time: 15 Minutes Chill Time: 5 Hours Yields: 6-8 Servings Comment: It's that time of the year...when those wonderfully sweet, delicious Ponchatoula strawberries make it to market. There are soMore >>
  • BANANA PUDDING PIE

    BANANA PUDDING PIE

    Prep Time: 1 Hour Yields: 8 Servings Comment: This comfort classic is a crowd-pleaser especially for the kids. Prepare this sweet treat for a special occasion or just a weeknight surprise. It's likeMore >>
  • Chef John Folse's Cherry Pie

    Chef John Folse's Cherry Pie

    America's No. 1 Pie PREP TIME: 1 1/2 Hours YIELDS: 8 Servings COMMENT: Move over apple, there's a new contender for All-American pie. Not quite traditional, this wonderfully sweet and tart cherry pieMore >>
  • Chef John Folse's Lemon Chiffon Pie with Gingersnap Crust

    Chef John Folse's Lemon Chiffon Pie with Gingersnap Crust

    PREP TIME: 5 Hours YIELDS: 8 Servings Comment: One taste of this pie with its light billowy filling and it's easy to see how it drew its name from a sheer silky fabric. The sweet spiciness of the gingersnapMore >>
  • Chef John's Folse's Tart of Sautéed Apple Calvados

    Chef John's Folse's Tart of Sautéed Apple Calvados

    Prep Time: 1 Hour Yields: 6 Servings Comment: Calvados or apple brandy along with Kirsch, which is cherry brandy, are used to create the filing for these delicious apple turnovers or tarts. ServeMore >>
  • Chef John Folse's Purple Plum Torte

    Chef John Folse's Purple Plum Torte

    Prep Time: 1 1/2 Hours Yields: 6-8 Servings Comment: Gaston and Olga Hirsch arrived in the United States shortly after World War II. They settled in Donaldsonville, La., 45 miles west of New Orleans.More >>
  • Chef John Folse's Pineapple Meringue Pie

    Chef John Folse's Pineapple Meringue Pie

    Prep Time: 2 Hours Yields: one 9” pie Comment: Shake up your spring with a twist on an old classic. Sweet pineapple replaces tart lemon in this oh so traditional pie that’s perfect for a potluck orMore >>
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