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ALL DAY PIE DAY Baking 6 Holiday Pies In One Day
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Mar 14, 2025
ALL DAY PIE DAY Baking 6 Holiday Pies In One Day. Pick your favorite pie. Oatmeal, Pecan, Pumpkin Cheesecake Swirl, No Bake Chocolate, Pear with Topping, Buttermilk. These Pies are so easy to make. Try your hand with one of these. Today's Recipes: https://catherinesplates.com/holiday-pear-pie/ https://catherinesplates.com/pumpkin-cream-cheese-swirl-pie/ https://catherinesplates.com/old-fashioned-oatmeal-pie/ https://catherinesplates.com/traditional-pecan-pie/ https://catherinesplates.com/buttermilk-pie/ https://catherinesplates.com/easy-creamy-chocolate-pie/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.)
View Video Transcript
0:00
hello everyone Welcome to our all day pie day which means we're going to be
0:05
here all day making pies for you and eating them too right and eating them to
0:11
all right I'm down for that yeah look who's in the kitchen he is going to lend two hands
0:18
and also he's going to help taste test these when it's all said and done two hands one mouth one stomach six
0:26
recipes this is baking pies for the holidays so my favorites are going to be
0:33
the no baked chocolate pie a pumpkin cream cheese swirl pie and we're going
0:40
to make a pear pie with a nice crumble on it that sounds good yeah doesn't it
0:45
can't wait for that one what are your favorites well I like the the new one
0:51
here the oatmeal pie oh yeah that goes way back uh the buttermilk pie is going
0:57
to be my Numero Uno and then the traditional does that surprise y'all the traditional pecan pie
1:06
is number two they're very close very close all right three are new three are
1:11
our Classics you can find the three in my cookbook easy delectible dessert
1:17
recipes in there there's cake recipes pie recipes cookie recipes recipes for
1:24
the fall and also Christmas candy all in this book right here okay I do have a
1:30
recipe blog Katherine plates.com where you can find these recipes and the cookbook we're going to get started oh
1:37
meal we're going to do it right now for this pie we're going to be using the
1:43
frozen pie crust you want to show them that package right there these generally
1:49
come in two and they look like this right here it's a deep dish you want to make sure that you have a 9 in pie crust
1:57
for this so we've taken it out of the freezer we're just going to Tha out while we're preparing the mixture we're
2:03
going to start with 2/3 cup organic rolled
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oats oh that smells so good working with the third so I'll go
2:14
in two times oh I got plenty for oatmeal
2:20
yay all right all right now he's going to add in 2/3 cup of granulated white
2:26
sugar
2:33
and then we're going to put in one cup of light brown
2:39
sugar and we want to make sure that it is packed really good in there so we've got a one3 measuring tool here we'll go
2:46
in three times now while he's doing that I'm
2:51
going to come over here and crack three eggs I'm just going to put them in the bowl right here
3:01
that way we can make sure no shells are going
3:09
in how's he doing you guys I'm doing awesome okay we're going to add our
3:15
three eggs and then we're going to take two tablespoons of
3:22
butter all right one and we're just going to melt it in the
3:28
microwave there we go okay we're going to add our melted
3:33
butter and then I'm going to have Thomas measure out teaspoon of vanilla one
3:38
teaspoon one teaspoon I'm going to measure out some half and half 2/3
3:49
cup and you can get a big whisk big whisk big whisk big whisk coming Thomas
3:56
is going to take the big whisk we're going to blend this all together
4:02
now this pie is going to kind of be reminiscent of like a pecan
4:07
pie my understanding this recipe goes back like almost a hundred years vintage
4:13
recipe vintage recipe got it all good mixed I think so okay we're going to
4:19
pour it into our pie crust I'm going to bring over a sheet
4:24
pan that way it's easier to maneuver when we need to put it in the oven there there we go we going to go
4:31
get a spatula okay that was a perfect fit that
4:38
9 in pie plate we're going to bake this in the oven that's been preheated at
4:45
350° for 50 minutes 5 now you want to bake this on the
4:51
bottom rack and about 35 to 40 minutes
4:56
we'll take a look at the edging of our pie cro and if we need to add a pie ring we will
5:03
Thomas will show you that it's right underneath the pie press there you can also use some foil just
5:09
wrap it up in a ring a ring shape like that and then just put it on top of the crust if you
5:15
need to we want to have it nice and golden brown we don't want it too dark so we pulled this out of the oven at the
5:20
15minute mark look at how beautiful that looks it's nice and puffy you want to
5:26
cool this down completely before you dive in we're going to start with the
5:31
second pie which is the pumpkin cream cheese swirl pie we're going to start
5:37
with the crust now I've got my oven preheated at 450° because they want us to bake off the crust first now I am
5:45
using the refrigerated pillsberry pie crust I pulled it out let it rest a
5:51
little bit that way it's easy to roll out you're going to need a 9 in deep
5:56
dish pie plate I'm going to start it right here lay it on
6:05
there push all the way down to the bottom we're going to get a
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fork and I'm going to poke all over that'll keep it from ballooning up
6:20
on you I'm going to go on the sides we're going to put it in the oven
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that's been preheated at 450° for about 6 to 7 minutes we just want a light
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golden color to it in a large bowl Thomas is going to add in one cup of
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white granulated sugar now I'm using a third cup so I'm going to go in three times three times and then to that we're
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going to add in 3 tablespoons of allpurpose flour and then it says to
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beat in the cream cheese also so you going to add the flour you want to make sure that your
6:58
cream cheese is very soft for this recipe and we're going to be putting in 11 oz which is going to be 3 oz from one
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pack and then a full pack right here of 8 oz which will give us our 11 oz just
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going to prepare our hand
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mixer there we go Thomas give it a blend now you want to
7:28
make sure that it's nice and smooth okay we pulled the crust out of the oven and
7:33
we're going to let it sit on the back burner until we need it now we dropped the oven temperature down to
7:40
375 look at how smooth that is good job so what we want to do is reserve half a
7:47
cup of that mixture it's important that you put it into a small bowl CU We'll add something to it here in a little
7:54
bit but not right now and then we'll set this aside
8:00
to the end of the recipe to the remainder of that cream cheese mixture
8:06
that we have left in our Mixing Bowl here we're going to add our spices which is 1 and 1/2 teaspoons of
8:13
ground cinnamon we got to make it smell like the holidays and Ginger Ginger you're going
8:21
to need a/4 teaspoon about a quarter y I don't have my glasses on that's a
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quarter quarter that's Ginger here's
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Maryanne it's not made and then we're going to add in eighth of a
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teaspoon of ground cloves very little yep we'll go with that and then I'm
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going to add in half a teaspoon of vanilla
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extracto close strong we got lots of stuff W Oh Thomas poor
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that was a Thomas pour on there heck yeah okay I'm going to have him open up one can of 100% pure pumpkin that's a 15
9:10
oz can while he's doing that I'm going to crack in three eggs bring them to
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room temperature just crack your eggs into a separate bowl that way there's no shells going
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in you want me add this in right now yeah just add it in totally fine hang on
9:31
a second okay I got to go throw these eggshells away y'all keep an eye on my husband what no silly stuff going on
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what are you talking about this is a serious show no fun no fun I'm out of
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here he's out all right I'm going to add in the eggs boop boop boop there we go let's
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see did we get everything in there we're going to do I get to use the power tool again yeah yes you get to use the power
10:00
tool in the kitchen again now this is a brand new recipe for us yeah all right
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you're going to go in you're going to beat that until it's nice and smooth take a spatula make sure you pull
10:13
down the sides so we get all that mixed up together we're going to stop this stop
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it yep all right oh wait and then we're going to pour the mix you
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there I can do it and then we're going to pour the mixture into our pie crust
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here we're going to smooth that out we're going to bring over the reserved cream cheese mixture that we saved at
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the beginning we're going to add in one tablespoon of milk half and half heavy
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cream whatever you got blend that together we're going to take that mixture we're going to spoon it on top
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of the pumpkin mixture here in our pie crust we're going to need a knife let's
11:00
take our knife we're going to swirl kind of sunk down a little bit
11:05
there didn't it yeah it did okay we're going to bake this for 35 to 45 minutes
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until the pie is set you don't want it too jiggly in there you're going to cool it down for 30 minutes and then we're
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going to cover refrigerate it for 4 hours
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375° okay our third pie that we're making is the chocolate pie this is the
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the creamy chocolate pie it's found in my dessert cookbook this is a good one there's not
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many ingredients for this one at all we're going to be opening up two boxes
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of chocolate Jell-O instant pudding and pie filling these are 3.9 Oz each box
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just put it into a large mixing bowl I'll have Thomas do that one I'm
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going to go get get some milk we need I can read upside down one and 3/4 cup got
12:05
it I'm getting it did it get poofy with you I'm getting no no it didn't get poofy with you nothing gets poofy with
12:13
me let's see one there there we go all right make sure that the milk is nice
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and cold all right let me refresh my memory here in a large mixing bowl using
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a whisk or an electric hand mixer you're going to blend together both boxes of the pudding with the cold milk until
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nice and thick and has that pudding consistency one I'll let you do
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that all right all right you want to go ahead and pour your milk
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in and then beat that up beat it up cooking is so
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violent smash this beat this y'all are violent
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okay while he's doing that let's talk about our pie crust I am using a chocolate
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readymade or a Ready Crust whatever they're called you can find this in your
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baking aisle near where the puddings are in your
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store now we're going to take off the lid that it comes
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with and then we'll just take off the paper here there's a little piece of gum that holds it together
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we'll pull that off and then we'll give this a little rinse dry it off and it'll be ready once our pie is ready man this
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thickens up fast yeah there we go okay right I'm going
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put that by the sink how's it going a hand all right let's see W all right turn it
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off okay did y'all see that see what okay I
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don't know what you're talking about okay so we're going to place half half of the pudding mixture into our pie crust you go ahead and do that and then
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we're going to spread evenly all right that's good there and then we'll just smooth it out Place 4
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oz of cool whb make sure you thaw it out cu that wouldn't be any fun
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coip now when I say half this is 8 oz and we're going to put 4 oz into the
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pudding and we're going to blend that
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together I'm going to take the spatula get everything off the sides there so we get it nice and mixed it's getting there
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all right we're good you don't want to over mix we're going to put the remainder of this on top of the
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chocolate in our pie plate I don't want to leave them too
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much you got oh come on I was all excited
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I'll let them have this spatula here all right we're going to spread it
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on top of that chocolate get it nice and even did you see her scrape all that off
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I he's got enough to he's got the bowl the beers and all kinds of stuff going
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on we're going to take the remainder of the Cool Whip and we're going to dollop
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it all around I kind of want to leave like an edging so people kind of know
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there's some chocolate underneath there I'm just going to spread it out there we go pass that on now I'm just taking my
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spoon and I am dolloping it around kind of give it a nice little
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texture there oh yeah I like that we're going to get the chocolate chips chocolate chips we got mini chocolate
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chips and we're going to sprinkle some on here if I had known that we wouldn't have any they're right there oh Bo right
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there you must have hit them well semisweet chocolate chips okay we're going to take some and we're just going
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to sprinkle it all on top yeah there it
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is what do y'all think that's all you need look at that all right we're going
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to place the lid on it just sets in the refrigerator for 1 hour okay we're going
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to get ready for pie number four we're just going to give it a few minutes because that one's got 15 minutes left
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in there we want to be ready to start the next pie all right you guys okay
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it's ready to come out of the oven the pumpkin oh yeah it's nice and set I'm
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pulling off the ring I used that the last 10 15 minutes of the pie baking wo
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look at that now we know it's set looks delicious all right I'm just going to
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move it over here onto the rack we're going to let it cool 30 minutes I'm going to place it in the refrigerator
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let it set up we're getting ready to make the buttermilk pie this one can also be found in my dessert cookbook
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this is Thomas's favorite pie mhm okay we've got our oven preheated at
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350° everything's going to happen in a large mixing bowl so we're going to place in Sugar one and 1/4 cups I'm
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going to add in 2 tbspoon of allpurpose flour we're going to go in with a/4 t
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spoon of salt yay all right you're going to whisk all
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that together and we're going to mix in eggs one at a
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time I guess maybe I'll just crack it into the Bowl here all right ready ready
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one one two two and three three
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boy come on Sesame Street we got melted butter this is half a cup or one stick I
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cool this down a little bit oh good so I don't have scrambled eggs right that's
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what they say all right ready mhm there's the melted butter and then we're going to
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add in one cup buttermilk now if you don't have buttermilk you can take your
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one cup you can add one tablespoon of lemon
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juice or one tablespoon of distilled vinegar and then fill it up to the one
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cup line with regular milk now I'm using the buttermilk for this recipe here and
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then you would mix it up together and then let it sit for a few minutes and then you have buttermilk so it's really
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easy to make yummy all right ready for this one yep all right we got that going in it's yummy when it's baked into
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things not the drink right and then we're going to add in one teaspoon of vanilla another Thomas
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pork no we don't want to get it too wet no no time you did it anyway did it
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happen yeah there we go all right we're going to mix that all together once I'm in your head that's it that's
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it okay I'm going to take all this out of the way and bring the pie crust over we'll talk about
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that we're using another frozen pie shell we took it out let it rest for
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just a little bit on the countertop to kind of thaw out and we're going to pour that mixture right in I'm going to get a
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pan to put that on first off okay we're going to put our pie plate onto the pan
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here and then pour it in and that is all she wrote on this
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one no she's going to write a lot more cuz I'm going to eat it this pie may not be shared we go I
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don't know yet we're going to bake this in a 350° oven our oven seems to been on all
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day already we're going to bake this for 45 to 55 minutes until no longer jiggly
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on top of the pie and it's golden brown in
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color now about 25 minutes into the pie or 30 minutes I would take a look at
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your crust and if you use need to use a pie ring go ahead and put it on top of
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there so that your crust doesn't get too dark okay we're going to come back and
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we're going to start pie number five since the buttermilk pie is baking
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at 350° we thought we would go ahead and start the next pie which is Thomas's second favorite it's pecan pecan pie and
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it Cooks at 352 so we're going to kind of cook them both together so in a large
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mixing bowl Thomas is going to whisk up three eggs now we brought the these to
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room temperature now while he's whisking
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those up let me tell you about the crust here I'm using a refrigerated pie crust
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you know the kind that comes rolled up I just pulled it out of the refrigerator we're going to let it rest for just a
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few minutes to soften down so that we can unroll it easily enough now this recipe is one of our classic recipes
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that we always bring out during the holiday time so it can be found in my
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dessert cookbook in the Thanksgiving section where the classic pies are all
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right are they nice and whisked in there yeah they're nice getting whisked we're going to add in one cup of brown sugar
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and you want to make sure it's packed so go dig deep pull up and just kind of Squish it into the cup [Music]
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there and then plop that in there then we're going to add in some
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corn syrup this is light corn syrup one cup I'm just going to spray my
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cup that'll make it easy for it to come out of the
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cup three times three times there you go as long as that's the third
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cup it's a/4 cup a/4 cup then you need one more okay so we're looking for the
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line right here for the corn [Music]
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syrup we're going to pour the corn syrup in
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okay we're going to add in two tablespoons of melted
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butter now I brought this to room temperature cuz we don't want to scramble our eggs it's very important
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that when you add melted butter to eggs in your baking recipe cool down your
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butter first okay now we're going to add in what are we adding in one teaspoon but I got a half a teaspoon here and
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that's what is that vanilla
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I'm going to take the pie dough now it's been resting a little bit should I start whisking yep let's
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get that out of the way and then Thomas is going to blend that all together as I
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roll out the dough into our pie dish here y'all let us know Down Below in the comments what are your favorite pies to
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bring out for the holidays any of the ones that we made is there one that we're making that you
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want to add to your repertoire okay you want to push down
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your pie crust into your baking dish this is a 9 in deep
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dish how many of y'all make the oatmeal pie yeah that was new for us I found
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that one he was excited for that one and then it it said it was a hundred year old recipe but I don't know
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kind of fluting the edges of this pie dough
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here now in the recipe it calls to add the pecans to the mixture before you put
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it into the pie we're going to do it a little different yeah I think this year I want a smoother inside so we're going
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to skip that all right that looks really good I'm going to get a fork yeah I get it for you
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okay there you go right we're going to take the fork and we're going to press holes all
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along the crust here we don't want our crust to fall
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down okay and then what we're going to do is pour the mixture into our pie
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dough here we're not precooking it all right we're going to bring over our pecans these are half pecans
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keep going we can start in the center and spiral out or there you go whatever
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are you going to make me do so we're just going to place these
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around I think that's good okay the oven's already preheated
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at the 350° we're going to bake it on the center rack for 60 the 70 minutes you
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want to let it cool on a wire rack completely when it comes out of the oven you want to make sure that this is set
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that there's no jiggle to it when you pull it out of the oven all right we're going to be back you know when these two
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come out of the oven we still have recipe number six coming yep and it
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involves fruit it does okay we've got our pecan pie out of the oven and the
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buttermilk pie out of the oven and these are cooling down back here we took a little break so we can have some lunch
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and now we're going to come back and do our sixth pie yep what is it uh it's a
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PA pie with a crumble and we're going to be using the pecan pie crust so this is
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a readymade crust we thought that would be a really good flavor to have withs
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pears all right we're going to bring you up here we're going to show you how we're going to put this one together pretty quickly all right while he's
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chopping up pears here let me show you what we're using we have six Bartlet
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pears and we had a bowl of water and I had squeezed in some lemon juice to keep
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the pears from getting too Brown on us we just took our peeler here peeled the pear cut off both ends of the pear once
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we had did that and then Thomas is over here showing you that cut them in half
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and then I give them to Catherine so I'm just going to take the peeler start at the one one end right
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here slide it down up in there and then we're going to go down to the end where the pit is it's a very
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small core there there we go that's what you want and then what we're going to do
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is take our knife and we're just going to start slicing the pears very
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thin there we go I'm going to put these in the water and then we're going to finish the rest of them up I've got some
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paper towels lined in a large bowl here we're going to take the pears that we sliced place them in there we just kind
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of want to drain them off a little bit so they don't get our pie
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soggy and then I'm just going to Pat them down just get some of that moisture off oh my God that good and then we're
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going to start adding everything else look at that there we go two or large
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bowl Thomas is going to add 1/3 cup of sugar while I get out our delicious
28:05
spices so we're going to add in a little sprinkling of cinnamon you can do half a
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teaspoon I'm just going to go across the top with it then we're going to put in 1/4 teaspoon of some nutmeg ground
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nutmeg there you go and that's about all we got yeah we're going to put in a
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pinch of salt Boop there we go all right we're
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going to mix this all
28:36
together okay I've got the pie crust that's our bcan pie crust it's already a
28:41
readymade crust we're going to pour the pear mixture into the pie crust we're going
28:47
to clean the lid I think everything we got going on smells like the holidays oh you want me to do it okay all right
28:53
let's see now this will create its own juice in there oh it's already doing it yeah all right
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it smells
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wonderful doesn't that look good mhm all right we're going to make the crumble
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okay to make the crumble we're going to add one cup of allpurpose flour into a medium
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Bowl then I'm going to take a stick of butter you want to make sure that it is I cold we're going to cut it into pieces
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and add it to the flour
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FL now we're going to add half a cup of brown sugar to the flour all right I'm
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going to put the pieces of butter into the
29:51
flour there we go and then we'll take a pastry
29:56
cutter cut into into the butter the brown sugar and the flour till we get a
30:02
nice crumb for the top of our pie you got the strength for this after the six
30:08
[Music] pies there you
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go now when we mixed up the pears we forgot the corn starch and you need that
30:24
to kind of thicken up the juices that it makes in the pie here so we pulled the
30:30
pears out my pie crust went with it so I pieced it back
30:36
together so that's why it looks the way it does right there he's like laughing at it's already got almost a crumble on
30:43
it I know it's a crumble on the bottom now anyway we kind of try to fix that back up together there how's that
30:49
looking wo that's looking good yeah that looks good let me see now
30:55
we're going to sprinkle that all over the pear make a nice crumble across the top
31:03
hide your airs along the way smile I am smiling we're on the last
31:11
one I'll be smiling when I'm eating that see both of those oatmeal pie all three
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of them we got some in the refrigerator some sitting back behind us and one
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right here now the pear pie will go in the oven at
31:29
425° we're going to bake it for 15 minutes then we're going to place a
31:34
sheet of foil over the top we're not going to scrunch it around it just lay it across the top of it we're going to
31:40
bake an additional 15 minutes until the pears are nice and soft and then we're
31:46
going to cool the pie completely before we cut into it all right you guys we'll
31:51
be back with all six of our pies we did it here's our six pies we have the
31:58
oatmeal pie that we did first then we had the pumpkin cream cheese swirl pie
32:05
we did the oh the chocolate no baked pie the buttermilk pie the pecan pie and we
32:12
had the pear pie with topping and that pecan crust okay we're going to pick one
32:19
and we're going to give it a taste for you did y'all guess right is this what we would have picked after everything
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we've said here goes our bite oh do y'all see the cream cheese swirl
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on this pumpkin look at that oatmeal here's our
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bite I'm ready for the holidays oh my gosh the spices in
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there those are good wow M it's so
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smooth how's yours amazing that's the oatmeal
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pie oh my God that is so good all right you guys give us a thumbs
33:08
up on these pies happy holidays everyone Happy Thanksgiving Merry Christmas we'll
33:14
see yall on the next episode bye bye
#Baked Goods
#Bakeries
#Desserts
#Food
#Gourmet & Specialty Foods