National Pie Day Giveaway with Linda Hundt
Got pie?
Today you should treat yourself to a slice because it is national pie day!
In honor of this momentous occasion, allow me to introduce you to my friend Linda Hundt.
Linda is the owner of Sweetie-licious Bakery Cafe {two locations in Michigan} and an award-winning baker. She has won numerous national pie championships, won Best of Show in a Crisco competition and was the winner of the Food Network’s Amazing Pie Challenge. {She’s also won dozens of other regional and national titles!}
Linda’s original shop is just 10 miles from me in a small town in Michigan. It is a lovely, retro place full of lace and pink and PIE!!! I visited there several times, wrote about her awesome mission statement in one of my books and love to treat my family to a pie or muffin or cookie from her shop when I’m able.
Linda and I actually were high school cheerleaders at schools across town from each other back in the 1980’s. How fun it was to connect with her as adults when I wandered into her shop with my kids one day.
She has just released a cookbook and, in honor of national pie day, is giving a signed copy away to one of you! Simply comment letting us know your favorite pie. {Leaving the recipe is optional but we’d love that!}
I’ll go first.
Key Lime
- 2 cups graham-cracker crumbs
- 1 stick unsalted butter, melted and cooled
- 1/4 cup sugar
- 2 cups sweetened condensed milk
- 8 large egg yolks
- 3/4 cup freshly squeezed Key lime juice
- 2 tablespoons grated Key lime zest
Directions
Heat oven to 375°F. Combine graham-cracker crumbs, butter, and sugar in a medium bowl; mix well. Press into a deep-dish pie plate, and bake until lightly browned, about 10-12 minutes.
Reduce oven temperature to 325°F. Whisk together condensed milk and egg yolks. Add Key lime juice and zest and mix until smooth. Pour into the crust.
Bake until the center is set but not over-done, 15 to 17 minutes. Let cool completely on a wire rack. Chill before serving. Garnish with real whipped cream. Enjoy!
Banana carmel
Key Lime is hands down THE best! Must have the TRUE Key Limes though for my taste. :)
Definitely peach pie!
cherry, but also love any cream pie with real whip cream!
Key Lime, so I am thrilled with the recipe! Thanks!
Any apple pie my hubby and daughter make. Each time is different from the last, and each one is awesomely delicious.
Cherry Pie alamode, or apple pie alamode – or bluberry pie alamode, voirtually any pie alamode works for me :)
My own peanut butter- no bake pie
Teaser: it has Mascarpone cheese and cocoa in it, too!!!! SO easy!
Would consider posting that recipe?!? Sounds good!
Love Coconut Cream Pie and also Apple Crumb Pie. YUM! I would love to win this book and learn how to make scrumptious pies. Thanks for letting us know about the book. Wow, Linda, those pies look amazing! Wish I lived close to your bake shop.
Definitely “Lemon Cream Pie” – we LOVE anything lemon in our house. Sour cream is mixed with the lemon and it’s topped with whipping cream. Yum!!
My mom’s peach. It’s awesome. :-)
Chocolate pie!
My favorite minister when asked what his favorite pie is will always say “I only like two kinds of pie–warm and cold.” And I have to agree with him.
I really love chocolate pie, with triple berry and peach a tie for second. I really don’t make pie much, so I could probably use the help!!
Carissa from eastern Iowa
My favorite pie is Chocolate-Peanut Butter Pie! This is the recipe for this pie.
Ingredients
3 cups Multi-Bran Chex® cereal
3 tablespoons butter or margarine
1 tablespoon peanut butter
1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
2 cups milk
1/4 cup peanut butter
Directions
Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin. In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer. Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust. In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set.
My favorite is Pecan Pie. A dear lady from my home church has the best recipe- she says her secret is 1/2 light and 1/2 dark Karo corn syrup for the corn syrup ingredient.
My grandmother’s oatmeal pie! It tastes a lot like pecan but only healthier.
My favorite pie is Dutch Apple, with the apples cooked all the way but not mushy, and vanilla ice cream. Yummy!
My mamaw’s pumpkin pie is my favorite. She uses sweetened condensed milk and nutmeg. It is so yummy!
I love Key Lime Pie! So happy the recipe was on the blog today! Always looking for a good Key Lime Pie recipe. Thank you for the new one. I love to bake pies and sweets, funny thing is I don’t eat very many at all, but I love to give them to people. God Bless, have a great day and a safe trip!
Is it strange that my favorite pie varies with the season? In the winter, I crave deep dish apple with a streusel topping or tart cherry. In the summer, I’m all about lemon meringue.
Hard to decide, but I think I will go with Pecan. I would love to visit your bakery. My mom is known for baking great pies. So I would love this book.
My mom just passed away this month and she would make pies for everyone’s birthday, anniversary, any celebration. At her funeral, the pastor did an anagram on the word pie for her! She made a delicious raspberry pie.
It would have to be pumpkin. I love it during the Thanksgiving holidays.
I can’t believe you listed key lime first! it is my FAVORITE!!!!