How to make 4 fantastic pies – Pumpkin Cream Cheese, Sour cream lemon, coconut cream and pecan! | #fantastic #pies #Pumpkin #Cream #Cheese #Sour #cream #lemon #coconut #cream #pecan | Smiths Bakery | sour cream lemon pie

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How to make 4 fantastic pies – Pumpkin Cream Cheese, Sour cream lemon, coconut cream and pecan!  Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!

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These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. sour cream lemon pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

How to make 4 fantastic pies – Pumpkin Cream Cheese, Sour cream lemon, coconut cream and pecan!

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It’s the Holidays! My favorite time of year – filled with baking and tons of comfort foods! Last year I shared my 4 pie crusts and this year I’m sharing my 4 favorite pies!
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Stabilized Whipped Cream


1 flaky pie crust, uncooked
1 C sugar
3 Tbsp flour
11 oz cream cheese
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
3 eggs
1 15 oz can pumpkin
1 Tbsp milk
Preheat oven to 375.
Beat sugar, flour and cream cheese on low until smooth.
Put aside 1/2 C of the cream cheese mixture in a small bowl.
Add remaining ingredients to the rest of the cream cheese mixture except the milk.
Beat on medium speed, scrapping bowl constantly, until smooth.
Pour into crust.
Stir milk into reserved cream cheese mixture.
Spoon over pumpkin mixture.
Cut though cream cheese and pumpkin with knife in S Shaped curves in one continuous motion for marbled design.
Cover edge of crust to prevent burning. Bake 45-60 min (you want just a SLIGHT jiggle in the center). Remove the crust cover during the last 15 min of baking. Cool 30 min. Refrigerate overnight. Serve with fresh whipped cream


9 inch pate sucree crust blind baked
1 C sugar
3 ½ Tbsp cornstarch
1 Tbsp lemon rind grated
½ C fresh lemon juice
3 egg yolks
1 C milk
¼ C butter
1 C sour cream
Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in sauce pan, and cook over med heat until thick.
strain the curd into another bowl
Stir in the butter (I use frozen butter to help it cool) and cool to room temp.
Stir in the Sour cream and Pour into pie shell.
Refrigerate and serve with Stabilized whipped cream

pate sablee crust
1 whole egg
1 egg white
1/2 C light corn syrup
1/2 C white sugar
1 1/2 Tbsp butter, melted
3/4 tsp vanilla extract
1 C chopped pecans
Preheat oven to 325 degrees.
press the pate sablee into a 9 inch round tart pan
In a large bowl stir together the eggs, corn syrup, white sugar, butter, and vanilla just until combined.
Stir in the chopped pecans. Spread the filling evenly over the crust
Bake for 45 minutes
Allow to cool completely on a wire rack before slicing into bars.


9 inch pate sucree crust blind baked
1/3 C cornstarch
1/2 tsp salt
1 1/2 C whole milk
1 Can coconut milk
4 egg yolks
3/4 C sugar
2 tsp vanilla
3 Tbsp butter
1 C unsweetened shredded coconut
1/2 C sweetened coconut shredded in a food processor
Stir the cornstarch and salt in a saucepan
Whisk in the whole milk and coconut milk
Cook over medium, stirring constantly, bring it to a boil, let it boil 1 min.
In a separate bowl whisk the egg yolks and sugar until light and ribbony
in a thin stream pour 1/3 of the milk mixture into a bowl with the egg yolks, stirring constantly to temper the eggs
Pour the warm egg mixture back into the saucepan and boil another min.
Remove from heat and add the vanilla, butter and shredded coconut.
let it cool, stirring occasionally, then pour into the pie crust.
Place in the refrigerator to cool and set.
Before serving top with stabilized whipped cream

Perfect Turkey and Gravy –
3 fall drinks
homemade eggnog
caramel popcorn
homemade andes mints

ASHLEE MARIE is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I’m self taught and if I can do it you can do it I hope that my videos help you learn to make dishes and desserts you’ve always dreamed of making

Bosch Universal Mixer
Bosch Bowl Scraper
Portable single burner
Oven Thermometer
Candy Thermometer

CONTACT ME – I’d love to work with you


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How to make 4 fantastic pies – Pumpkin Cream Cheese, Sour cream lemon, coconut cream and pecan!



  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water


  • 1 cup chopped potato

  • 1/2 cup chopped onion

  • 3 tbs. margarine or butter

  • 1/3 cup all-purpose flour

  • 1/2 tsp dried thyme or sage, crushed

  • 1 1/4 cup beef broth

  • 1 1/2 cup chopped carrots and peas

  • 2 cups ground beef

How to make 4 fantastic pies – Pumpkin Cream Cheese, Sour cream lemon, coconut cream and pecan!


Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
  2. Image titled Make Meat Pies Step 2
    Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.

    • Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
    • Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
    • Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
    • Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.

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    How to make 4 fantastic pies – Pumpkin Cream Cheese, Sour cream lemon, coconut cream and pecan!

  3. Image titled Make Meat Pies Step 3
    Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.

    • Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
    • Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
  4. Image titled Make Meat Pies Step 4
    Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.

    • It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
    • If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.

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  5. Image titled Make Meat Pies Step 5
    Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.

Making the Filling

  1. Image titled Make Meat Pies Step 6
    Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]

    • If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
  2. Image titled Make Meat Pies Step 7
    Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]

    • Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
    • Be careful whenever handling hot grease.


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  1. Image titled Make Meat Pies Step 8
    Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

    • You can peel your potato if desired.
    • If you want something different, try using a sweet potato instead.
    • You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
  2. Image titled Make Meat Pies Step 9
    Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]

    • Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
    • Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
    • Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

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Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.

    • Avoid stretching the pastry.
  3. Image titled Make Meat Pies Step 12
    Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.
  4. Image titled Make Meat Pies Step 13
    Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish.
  5. Image titled Make Meat Pies Step 14
    Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.
  6. Image titled Make Meat Pies Step 15
    Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.

    • Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
  7. Image titled Make Meat Pies Step 16
    Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]

    • When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.

How to make 4 fantastic pies – Pumpkin Cream Cheese, Sour cream lemon, coconut cream and pecan!


Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls

    • Dust your workstation with flour to prevent dough from sticking.
  2. Image titled Make Meat Pies Step 18

    How to make 4 fantastic pies – Pumpkin Cream Cheese, Sour cream lemon, coconut cream and pecan!

    Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.
  3. Image titled Make Meat Pies Step 19
    Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.
  4. Image titled Make Meat Pies Step 20
    Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.

    • Brush the top of your pockets with egg or melted butter to keep the top moist.
  5. Image titled Make Meat Pies Step 21
    Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

    • Enjoy with a side of ketchup.

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.

    • Make sure your meat is fully cooked before adding it to your filling.
  2. Image titled Make Meat Pies Step 23
    Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]

    • 8 ounces of raisins.
    • 4 ounces of dried figs (chopped).
    • 2 ounces dried cherries (chopped)
    • 2 apples, peeled, cored, and chopped.
    • 1 lemon zested and juiced.
    • 1 orange zested and juiced.
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon freshly ground allspice
    • 1/4 teaspoon freshly ground clove
    • 6 ounces dark brown sugar


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  1. Image titled Make Meat Pies Step 24
    Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño  chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie.
  2. Image titled Make Meat Pies Step 25
    Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like!
  3. Image titled Make Meat Pies Final

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  1. Stacey Orsaba says:

    In the coconut cream pie recipe I didn’t notice any heavy whipping cream, however it was mentioned in the video! Help! Do I just use whole milk and canned coconut milk? Or does it also need the HWC?

  2. Rahel Blanc says:

    I love Thanksgiving

  3. Sam loves METAL!! m/ says:

    hmmm have to be lemon meringue pie! 😉

  4. Emily Wire says:

    omg Ashlee!! what mixer do you have? I've only seen a kitchen aid style mixer but yours looks genius!!

  5. Scintillating Singer says:

    my favourite pie is Plain old choclate pie mixed
    i dont get it home made i buy it from a shop though so i would love to see you make somthing similar
    i 💗 your channel i subscribed

  6. John Wild says:

    I actually have two pies that are tied for my absolute favorites. Rhubarb Pie, NOT Strawberry Rhubarb, just STRAIGHT rhubarb. I have LOVED Rhubarb Pie since I was about 1 or 2 years old, I love the tartness with the sugar, it's not too sweet, like strawberry rhubarb is. My mom would make this for me every birthday along with my favorite cake, (red velvet.) My other favorite pie is Blackberry Pie. I was born, and grew up in the last house on a dead end street that ended in a 1/4 cul de sac. The end of the cul de sac was blocked by blackberry bushes, and our side yard butted up against the bushes. Some of my earliest memories are berry picking with my moms sister, (my Aunt Velma, but we called her Selma Lou,) she had suffered a stroke, and was paralyzed on her right side, and all us kids and my mom COMBINED still could not pick the berries as fast as she could. We all had 2 empty coffee cans tied together with twine and hung behind our necks and hanging down in front of us to fill, and my aunt would fill hers two to three times to the one time for the rest of us. With those berries & rhubarb my mom and gram would make the best pies, cobblers, muffins, and breads. Every time I make a rhubarb or blackberry pie it always brings back very fond childhood memories.

  7. Fallstar says:

    My favorite 4 pies from friends and family:

    Cranberry Pecan Pie (It is a cream cheese base, so there is very little of the goop most pecan pies have)
    Mincemeat Pie
    Apple Pie (Super thin slices, hot peppers, cheddar crust)
    Raspberry-Rhubarb Pie

  8. Fallstar says:

    Is there a specific reason you poured the tempered eggs over the wooden spoon?

  9. nattakarn sukanake says:

    I love it, thank you.

  10. Kristina says:

    I love dutch caramel apple pie.

  11. ithinkplenty says:

    Going to try the pumpkin recipe, but sub with sweet potatoes since my family absolutely loves sweet potato pie. Thanks for your recipes. I decided to subscribe today!

  12. Tressa's Southern Home Cooking says:

    Ashley, I love these kinds of videos that you do because I learn so much!! Congrats on the 20,000 subs and I know your channel will just keep growing. I have been with you from the beginning but I do not always comment. I really enjoy the way you teach all the tips and tricks and I really appreciate all of your hard work. Hope you had a great holiday!! I cannot wait to try that lemon pie too!!—Tressa Daigle

  13. Beth Gates says:

    Those are allllllll amazing!!! You should try making a shoofly pie 😍. My husband is from Pa, and the " Wet Bottom" is his favorite. It is a classic Amish pie. My family has grown to love it (we are all from Ca ).

  14. PEACE LOVE says:

    Definitely tweeting this! Who knew making a pie was so simple??? Or is it that you just make it look so easy?!?! I'm actually motivated to give it a go! My son's favorite is pumpkin and I love lemon, but we'll devour them both. I love Meyer lemons and will use them for the pie.
    I also love and fudge and divinity. Don't they sound like they'd make a divine pie? (How'd ya like my play on words there, eh?!) So, my challenge for you is to come up with a pie that tastes like fudge & divinity combined! Can it be done? Has it been done?!

  15. The Sensible Mom says:

    Your pies look and sound delicious! Thanks for sharing! 🙂

  16. thescramble says:

    These look so fantastic–you're always so fun to watch, too! Huge congrats on 20K subscribers–so well deserved and I'm sure you'll keep shooting higher.

  17. The Vegetarian Baker says:

    All looks amazing. Congrats on 20K subscribers!

  18. Downshiftology says:

    That pumpkin cream cheese pie sounds amazing!

  19. My Fussy Eater (Ciara Attwell) says:

    Amazing! Coconut cream pie is my absolute favourite!

  20. Claudia Villasenor says:

    I would love to see your versions of banoffee or a butterscotch pie 🙂

  21. Bradce97 says:

    Your videos is 10/10 all the time, love every single one of them! <3
    Here in Sweden we always eating blueberry time at the fall time, and I think that's my favorite one, and at the christmas time I always make my Saffron pie which is also my all time favorite! (and I also make saffron buns for christmas, we use a lot of saffron for christmas time here).

  22. Rayan A says:

    Yay you made more videos

  23. Herson Amaya says:

    I love Apple Pie. Great vid keep the good work up

  24. Jaqueline Martinez says:

    I'll try. thanks😊

  25. Jaqueline Martinez says:

    there is no sour cream in Guatemala, what can I use insted?

  26. MsJcmJcm says:

    Ashlee, your recipes are Fabulous!

  27. Rachel S says:

    Looks so yummy!!! Can you adopt me???? Lol 😁

  28. BreeAnna Boggs says:

    Hmm, looks so good, can't wait to make that sour cream lemon pie. Hope you have a great Thanksgiving!

  29. Rachel Sweets says:


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