By Bailee Harris
While everyone has different holiday traditions, one common thread that most families share is food.
DeSoto County business owners have shared their favorite festive dishes for you to try this holiday season.
Heather Ries, owner of Mrs. Hippie Eats, shared her recipe for Roasted Pineapple Cream Pie.
“My grandmother used to make a version of this pie every year,” Ries said. “It was my favorite thing on earth…But man, it screams the holidays to me. I miss my Mimi and in the past decade or so I’ve recreated my own elevated version of her pineapple cream pie. And it is delicious if I do say so myself!”
- Pineapple- 1 pineapple sliced or diced into equal pieces
- 1 C Brown Sugar
- 1 Vanilla Bean, cut in half and scrape seeds
- 1 t cinnamon
- ½ t nutmeg
- ¼ t cloves
- ¼ t salt
Place all ingredients in a shallow pan, toss together, and roast in a 375-degree oven for about 30-45 minutes until caramelized around the edges, set aside to cool
- ¾ c butter, cold and diced
- ¾ c Crisco, cut small
- 3 c all-purpose flour
- 1 egg
- 5 tbsp. cold water
- 1 tbsp. white vinegar
- 1 tbsp. sugar
Place flour in the bowl of a food processor along with salt and sugar and pulse to mix a few seconds. Add Crisco and cold butter and pulse until you see small pea-like sized pieces in the flour. Mix cold water, vinegar, and egg together and add to the processor and pulse until the dough starts to come together. It will form a few loose balls. At this point you will dunk the dough onto a lightly floured surface and form it into two round disks- you only need one for this pie. Cover with plastic and refrigerate for at least an hour.
Take dough from the fridge to cool while the oven preheats to 400 degrees. Put a piece of parchment in the pie pan and fill with dried beans- this will help the pie from puffing in the center. Blind bake the dough for 15 minutes. Pull out of oven, remove beans and reserve for another pie later. Place back in the oven for 5 minutes to brown the center. Remove and cool completely.
- 2 c heavy cream
- ½ c confectioners’ sugar
- 1 t vanilla
- ½ vanilla bean
Put cream in a mixer bowl, scrape the seed from ½ vanilla bean and whisk until soft peaks form, add vanilla extract and sugar and continue to mix until hard peaks form.
Assemble the pie
Take cooled piecrust and fill with the whipped cream. Smooth out the top, arrange the roasted pineapple in a decorative pattern over the whipped cream. Place in the fridge to set and cool for one hour. Slice and serve!
Bailee Harris is a journalism student at Ole Miss-DeSoto and contributor to DeSoto County News.