Pie in the Sky

Hey y'all, I'm Paula Deen, and today I'm making pies

Whether you're in the mood for something savory or something sweet, I've got the perfect pie to please any palate

First up, it's my chicken pot pie that's so rich and creamy

that it could only be called the Lady and Sons. And then next is a sinfully wonderful white chocolate macadamia nut pie

And then finally, it's my mystery pecan pie with a perfectly Paula surprise inside

So I hope you brought your appetite because it's time to fill up on a day of decadence

Michael

Michael, I gotta run the store. I'll be back in a little bit. Girls, guess what time it is

It's shopping time. One more trip to Kitchen Caboodle. Whenever I want a little something special to use in my kitchen, I'm sure to visit Kitchen Caboodle

It's a great place to go because you never know what you're going to find there

They have everything from helpful cooking gadgets to beautiful serving dishes to, well, who knows

Like this great little pie marker. It makes preparations on top of your pie for you to cut along

So you never have to worry about who's going to get the biggest piece

I'll have to add this to my shopping cart today. But what did I come here for again

Oh, yeah, some pretty plates for my pies. And, hmm, I wonder if they have something here to send a pie in

You know, I could browse all day in this store, but I better get back to the kitchen if we're going to get all those pies done in time

Thanks, Janice. You always have such a great selection. I know y'all probably think that I stay at Kitchen Caboodle

But I tell y'all what, I just do love that little store. And I wanted to go find some pretty plates for my pies

because that's what today's show is about. It's all about pies. Look at that beautiful plate

And I got some other stuff down in here that I'm gonna be talking to y'all in a little bit about

So in the meantime, I'm gonna be making the Lady and Son's Chicken Pot Pie

Once a week I used to make an old-timey chicken pot pie

and everybody loved it. But I wanted one that was delicious and also pretty

So I came up with this one, and I'm using some boneless chicken breast

that I've cut into cubes. And we're gonna saute that in about a third of a stick of butter

I'm gonna put this in the sink. I wanted to get rid of that bowl

because I didn't want to forget that I had raw chicken in it. You want to be very, very careful

and make sure you use clean utensils and wash your hands after handling poultry

All right, so I'm going to put a little salt in this, a little seasoning salt

and a little black pepper. And I'm going to come back over here and check our puff pastry

It's a great product. But we're going to take our sheet of puff pastry

All right, now I'm going to just slice through that just like that

This is such a wonderful product. So what we're going to do is lay out our dough and we're going to lattice this

You want to make sure that your crust is going to fit the bowl that you're using

So I think about four lattices will work. Now I'm going to take every other strip and I'm going to come in here and lattice this

And it doesn't have to be perfect because I've found that imperfections is really pretty

and it gives it a little interest in the shape. All right, so we've got the top to our pie and you see how easy that was

Now I'm going to brush this so it'll have a pretty shiny top

At the restaurant, we just use one whole egg and we beat up the yolk and the white

And this will give it a pretty glazed look. It'll be nice and shiny and pretty and brown

Okay, so we're going to put this in the oven and bake this off

All right, so we're gonna let that bake off for a few minutes

And now we gonna turn around and come back to our pot of chicken which is looking good So I gonna go ahead and add some onion to that Ooh my gracious that strong

And garlic. All right, I'm gonna sprinkle this with flour. Oh, I think about two tablespoons

That flour is gonna help produce a nice, rich stock. All right, so now I'm gonna take heavy cream

And you could use milk or half and half, but at the restaurant we use heavy cream

All right, now a little bit more. And you see I'm kind of slowly adding that

All right, so we're just gonna let that simmer. And I've got some sauteed carrots

that still got a little crunch to it. And these are just frozen green peas

I wouldn't use a canned pea. Now we're gonna have some chicken flavor

but we're not gonna have quite as much as I would like. So I'm gonna help it along by using a chicken base

And you can actually buy this product at the grocery store now. It's in the soup section, actually

Now you'll wanna be careful with this product, though, because it contains a tremendous amount of salt

So you'll wanna be very careful that you don't put too much salt in your pot pie

And I'm gonna finish it off it off with just a little nutmeg. It's amazing what fresh nutmeg does for cream sauces

All right, now I'm going to turn around here and check on our pie crust. I've got one over

here that's ready, and you see how there's so much butter in that puff pastry that it

can't hardly stay on that pan. Look how pretty that looks. And I'm going to see if this one's

ready yet. Oh yeah, it's nice. It's perfect. It's perfect. I'm just gonna stack it up right

there with the other one. Okay, this is ready. You see I've got it hot and bubbly. So you

could make this the day before of the morning of and put it in the refrigerator and then

just come back and heat it up. And it's just amazing that you can have this kind of meal

in, what, 15 to 20 minutes? Just amazing. And remember now, when you're making your pie

you want to make sure that you bake this off in an ovenproof dish. I'm going to bring this

up here, and I want to clean it off just a little bit. And then we're just going to take

We're gonna make our latticed puff pastry shell, and we're just gonna sit it up on our pie

And we're gonna do a little push down on it. I want that rich, creamy sauce to kinda bubble up

and adhere to that crust. I'm gonna throw these in the oven

and when we come back, I'm gonna share with you my cousin Johnny's white macadamia nut pie

that's over the top. All right, those pies are looking good

but I'm going to give them just a couple of more minutes. In the meantime, we're going to turn around here

and we're going to make one of my cousin Johnny's specialty pies

Now, Johnny owns a bakery called Gabriel's Bakery in Marietta, Georgia. And I asked Johnny, I said, you know, I want the favorite recipe of your husband's

Because I really wanted this to be a man pleaser. So she said, this one's it, Paula

So we're going to start off by making a ganache. I've put some semi-sweet dark chocolate chips in the bowl

And I'm going to heat up some heavy cream. Now, I'm not going to bring this to a bowl, but while that's heating up, I'm going to come over here

and I'm going to put my sugar, just a granulated sugar, and I'm going to add some softened cream cheese

I'm going to beat the cream cheese and the sugar together. in the meantime our chips are in the bowl and we're going to pour our hot cream

over that and we're just going to stir those just like that and you see how quickly you have ganache

there's nothing to it just a fancy word for something very very simple all right i'm just

going to set that to the side now and let it cool because we're fixing

to get to the really good part of this pie. I think

this pie might be a man catcher. You know what I mean, girls

Alright, I'm going to add some heavy cream that hadn't been whipped

Just going to add it very, very slowly. This is a real rich pie Alright Now I going to in some heavy cream that been whipped We just going to fold that in by going to the bottom of the bowl with our spatula

and coming up on the other side because we don't want it to break down on us

Okay. And then we're going to fold in our macadamia nuts. And I've got some wonderful fresh orange zest

Oh, and it smells so good and strong. We're going to just fold that in

And now we're going to fold in the best part. And that's the melted white chocolate

Oh, gosh, I could eat that just like that. All right, we're just going to fold that in

Hey, Gertie girl, I can't believe you don't weigh 200 pounds. And I can't believe I don't weigh three

All right, that looks out of this world. All right, so all we're going to do now is put that in a prepared pie crust that's been baked off

Oops, and speaking of pies, I smell chicken pot pie. That's what you're smelling, isn't it, Gertie

Oh, look at these beautiful pies. I'm just going to sprinkle it just like I do at the restaurant with a little fresh chopped

parsley and a couple of spoons for eating. Oh, they look so good

All right, so we're going to come back over here to our pie, and this has been baked off

and we're just going to fill our pie crust with this delectable filling

Okay, this one's ready to go into the freezer. And I've got another one in here that's actually ready

Watch it, Rennie. It's all ready for the ganache. This is sinful looking

All right, now I'm going to do this kind of slow and gentle. I'm putting this warm chocolate ganache over sugar and cream cheese and macadamia nuts and

oh my gracious. Now just when you think this pie is done, it ain't. I'm going to put some whipping

cream on it. But before I do that, I'm actually going to taste these pies, these chicken pot pies

I think they've cooled enough for me to taste them, and they look just too good

And this is the way I like to eat mine. I like to break off that little edge and get in there and chase it

Mm-mm-mm, mm-mm, mm-mm. I can see why it's a favorite at the restaurant

I just love it. Just when y'all think it couldn't get any better, y'all come right back

because I'm going to finish up this pie, and then I'm going to make a mystery pecan pie that's unforgettable

Okay, I've got some whipped cream in the pastry bag, and I'm gonna just pipe some

whipped cream onto our pie. I actually let that ganache kind of chill. All right, now

I'm gonna just sprinkle it with a few extra nuts, and I'm gonna pop this back in the freezer

so to my sorry I don't get to taste it right now. But I'm gonna get to it in the next 10 minutes

Oh, it looks delicious. All right. Pecan pies. I know you probably

all had a pecan pie, but I've got a new pecan pie

recipe for y'all, and this was sent to me from a friend from New Orleans

All right, now I've got three eggs busted. I'm gonna add some sugar, and I'm gonna add some

white corn syrup. Now a lot of people use white corn syrup for their pecan pies

A lot of people use the dark corn syrup. To me it doesn't too much make a difference as long as there's syrup in it

We're just gonna whisk this around. It doesn't have to be beat up too, too good

Alright, and I'm gonna add the vanilla. Alright. This is our syrup layer

layer and this is gonna be the surprise layer that in this pecan pie And we gonna start with cream cheese a little bit more sugar a little salt to cut the sweetness you know what I mean

A little more vanilla, and one more egg. And we're just going to incorporate that together

A pecan pie is great for a beginner. So if you want to surprise the family, pull this recipe out on them and see what happens

All right, now we're going to add our cream cheese to the bottom of the pie

Looks like melted white chocolate, doesn't it? Just going to kind of smear that around evenly

All right, here we go. Now I'm using a chopped pecan. You can use a whole one, but it makes it much, much easier to slice by the piece when your

nuts are chopped up like this one. So you have to decide what you want

All right, now this is the standard filling right here for a pecan pie

Now all we're gonna do is take this and pour it on top of those nuts, and then when this

pie is done, all the nuts will have risen to the top. Now if I can just get it to the oven without spilling it

And you can see that I'm gonna bake this in a raw pie shell

because this pie is actually gonna bake for about 45 minutes. So you don't wanna pre-bake your shell or it would get too brown

I got it in there without spilling it, so we're gonna come over here and check on this one

Oh, my gracious. Look how good that looks. I'm actually going to put it over here on this corner because I got a great breeze coming in that door

So I'm going to let that sit right there and cool. And now I'm fixing to go get that white chocolate macadamia nut pie out

And sample it to make sure it's good enough for my family and friends

And I'm gonna see what we have. Look at it gooshin' down

It almost looks like it's got a heartbeat. Johnny, I think you got your winner, baby girl

Let's see, now I think a little bit more cream is in order. and a little bit more nuts

Let's see what we got here. Oh, my gracious. I swear it'll make you sash your mama

Y'all hang around because when we come back, I'm going to give you some tips

on shipping that pecan pie to somebody that you love. Half the fun, to me, of making pies is sharing them with people that I love

And there's no better pie to share with folks than the pecan pie

It's one of the sturdiest of all the pies. Remember when I walked in at the opening of the show and I had a paper bag full of stuff

Well, this is one of the things that I had in there. So what I'm going to do is just drop that pie down into the bottom half of that container

and I'm going to take some parchment paper, and I'm going to seal this lid in there really, really good

and I'm going to tape that down. That will help keep it secure in the bottom of that container

Perfect. All right. What we're going to do now is we're going to use what they call a peanut

And all I'm going to do is tuck the pie down in here, and then I'm going to put the peanuts back on top of it

so it won't allow that pie to move around. And I even made some tags off of the computer to go on this

And you see that it reads, best dishes from my kitchen to yours. So be sure and go to your computer and make your little labels

These work out great. I had a wonderful time with y'all today making all these recipes

and I hope y'all will try some of these recipes. I hope you love them. In fact, look at that mystery pecan pie

Have you ever seen a pecan pie with cream cheese in it

Neither have I. I know you're going to love it. And as always, I send y'all love and best dishes from my kitchen to yours