Did you know that January 23 was National Pie Lover’s Day? Okay, okay, we know there will be a little kick-back here and can feel the debate mounting.
For millions of people March 14 is a popular and celebrated day of the pie. You know, pie…as in pi or 3.14. But, according to The American Pie Council (Yes, that’s a real thing) the celebration on January 23 began in 1986 to commemorate Crisco’s 75th anniversary of “serving foods to families everywhere.” This makes January 23 the official pie lover’s day and March 14 simply pie day.
Of course, pies can be savory as in chicken pot pie or they can be sweet (oh yeah!) as in blueberry, pecan and coconut cream. Whichever you prefer, we won’t judge you – unless you invite us to a pie eating contest, then we’re there!
In love of National Pie Lover’s Day, we’d like to offer a few tasty pie Toastilla recipes for your judging pleasure!
Just because we know you’re eager to try these recipes out, we’ll make the recipe simple and provide our wrapping technique below. Additional tips before starting are:
Rudy's Blueberry Pie
You’ve heard us talk about Biscoff cookies before and that’s because they are A-MAZE-ING! We love them and often use them as a base in our sweet Toastilla recipes. And Rudy’s Blueberry Pie is no exception. We prefer to use fresh blueberries, but you can also use frozen if you let them thaw a bit.
We prefer to break up the Biscoff cookies first and layer the center of the tortilla. Then in a bowl, mix about ½ cup of blueberries with a “dollup” ehem, a small spoonful, of blackberry preserves. We like to gently press the blueberries just enough to let some of the juices out and mix with the other ingredients. Add the honey for a bit of added sweetness and stir these all together. Then fill, fold and toast. Voila! Easy blueberry pie.
KG Pecan Pie
Pecan pie needs no introduction, but we’ll give you one anyway. Pecan pie is sweet, toasty, and warm. Just like smores in the fireplace on a cool night. Few pies are as homey as our pecan, and with a scoop of ice cream on the side you just might have a dream dessert.
The first thing you want to do is to toast your chopped pecans on the stove with salted butter. This should only take a couple minutes on medium heat. Then add the brown sugar, corn syrup and dash of vanilla. Stir it and let it rest.
Next, break up the Biscoff cookies and layer the center of the tortilla. Then add your pecan mix to the Biscoff cookies. Fold and toast!
Once ready, let your pecan pie Toastilla sit for a minute while you add a scoop of vanilla bean or buttery pecan ice cream to the side. You’ll love it!
The Chilly Pie
In our house we love play-with-words. Chilly pie is called so, because it’s a delicious Toastilla pie to serve on a chilly day – well, it goes well on any day really.
This is an amazingly simple recipe with only three ingredients and will probably have you coming back for more. Add a side of sour cream or nacho cheese to dip into and you’ll find that this recipe is great for watching the big game, cuddling up to watch the stars at night, or simply to play cards with the family.
Break the crackers into a few pieces and layer in the center of the tortilla. Pour your preferred amount of chili and sprinkle with cheese.
Fold and toast!
This really is an easy recipe and the best part is that there is a good chance you already have all the ingredients in your pantry or refrigerator. You can use canned chili, or as we do, you can make these Toastillas for lunch with left over chili from chili-night.