Sweet as Pie

Ready to up your dessert ante? Take the traditional after-dinner treat to the next level with the help of these three pie recipes, all tried-and-true favorites at Springfield hotspots.

By Savannah Waszczuk | photos by Kevin O’Riley Styled by Abby Gust

Mar 2015


Mile-High Lemon Meringue Pie

The Mile-High Lemon Meringue Pie at Beth’s Bake Shoppe & Tea Room (417-866-5533, bethsbakeshoppe.com) provides the perfect combination of sweet and tart. Create the pie yourself, or visit Beth’s and snag a slice (only available on select days). You can also order an entire ready-to-devour pie to take home and share.


3 egg whites, at room temperature
½ teaspoon vanilla
6 tablespoons sugar

To Prepare Meringue: 

Place egg whites and vanilla in a mixing bowl. Beat with mixer until frothy. Add sugar 1 tablespoon at a time, and continue to beat until stiff peaks form. 


1 cup sugar
¼ cup + 1 tablespoon cornstarch
4 egg yolks
Juice from ½ a lemon
¼ teaspoon salt
2 cups water
5 tablespoons butter
2 tablespoons lemon zest
1 prepared par-baked pie crust

To Prepare Filling: 

Place sugar and cornstarch in pan, and mix together. Add egg yolks, lemon juice, salt and water. Mix together. Place on medium heat on stove top. While constantly stirring, heat mixture to a boil for two minutes. Pudding should be thick. Remove from heat, and add butter and lemon zest. Place pudding mixture into pre-baked 9-inch pie crust. Chill for two hours or overnight. Remove from refrigerator. Top mixture with meringue, spreading over the top and sealing the edges well. Bake at 350°F for 10 to 12 minutes or until golden brown. Cool, then serve.


Homemade 9-inch Pie Crust

by Beth’s Bake Shoppe & Tea Room


1 1/3 cups flour
½ teaspoon salt
½ cup Crisco or lard
3 to 4 tablespoons cold water

To prepare:

Place flour in a mixing bowl. Form a well in flour, and cut in Crisco or lard and salt with a pastry cutter until well blended. Add 3 to 4 tablespoons cold water with fork until dough pulls away from sides. Do not over mix or roll. Place dough on floured surface. Knead a few times to coat with flour. Roll into a circle. Place over pie plate. Let dough sink into plate. Pinch edges with fingers, and par-bake 10 to 12 minutes for a pre-baked pie shell or fill with filling for an unbaked pie shell. If making a two-crust pie, top pie with second crust, and pinch with fingers. Brush pie crust with egg wash, and sprinkle with sugar. Bake filled pie 35¬ 45 minutes or until golden brown. 


Sun-kissed Strawberry Pie

For the ultimate strawberry-flavored indulgence, dig into a big slice of this strawberry pie from The Pie Box through Dining by Design. Make the pie for your next dinner party, or order a whole pie from The Pie Box through Dining by Design (417-886-4743, mypiebox.com). 


1 prepared 10-inch pie crust
¾ cups water
1 cup sugar
2 tablespoons cornstarch
3-ounce package strawberry gelatin
4 cups fresh strawberries, quartered
Fresh whipped cream for garnish

To Prepare Pie:  

Bake crust at 450°F for approximately 8 minutes until golden. Do not poke crust. Cook water, sugar and cornstarch on the stove until thickened. Add gelatin powder, and stir until smooth. Allow to cool. Arrange strawberries in cooled crust, and pour filling over the top. Refrigerate until thickened, and let set. Garnish with fresh whipped cream.


Dirty Grasshopper Pie

A dreamy combination of rich chocolate and mint filling meets mouthwatering ganache in The Dirty Grasshopper Pie by Fork & Crust Pie Company. Learn how to make the pie yourself, or order an entire pie to enjoy at home from Fork & Crust (870-715-9734, forkandcrust.com). You can try some of the other delicious pie creations by Fork & Crust at City Butcher and Barbecue.


Dark Chocolate Filling:

â…” cup bittersweet chocolate
â…“ cup semi-sweet chocolate
1 tablespoon butter
2 egg yolks
â…“ cup sugar
â…“ cup cocoa
4 tablespoons cornstarch
Pinch of salt
2 cups milk
¼ cup heavy cream
4 tablespoons crème de menthe
9-inch prepared pie shell

Mint Filling:

¼ cup butter, softened
3 ounces cream cheese
3 tablespoons crème de menthe
2½ cups powdered sugar
Green food coloring


1¼ cups semi-sweet chocolate chips
2 tablespoons butter
2 tablespoons heavy cream 
1½ tablespoons creme de menthe


â…“ cup white chocolate chips
1 tablespoon canola oil
Green food coloring

To Prepare the Chocolate Filling:

Place bittersweet and semisweet chocolates and butter in a bowl. Microwave for 30 second intervals, and stir until smooth. Set aside. In another bowl, slightly beat the egg yolks. Set aside. In a saucepan, combine sugar, cocoa, cornstarch and salt. Whisk until combined. Add milk and cream, and stir until combined. Heat on medium heat until mixture reaches a light boil. Lower heat, and simmer for two minutes, stirring constantly. The mixture should thicken slightly. Slowly pour a portion of the mixture into the bowl with egg yolks, stirring constantly, to temper the yolks. Add the mixture back into the pan, and cook for another 2 minutes. The mixture will thicken up. Remove from heat, and add chocolate. Stir to combine completely. Stir in crème de menthe. Pour the filling into a prepared pie shell, and place in the refrigerator for 2 hours or freezer for 30 minutes to cool.

To Prepare Mint Filling:

Beat butter and cream cheese until smooth. Add the crème de menthe, and combine. Add powdered sugar, and mix until smooth. Add food coloring. Spread this mixture over the chocolate filling. Return to the refrigerator for 30 minutes. 

To Prepare Ganache:

Melt chocolate, butter and cream in microwave at 30-second intervals, and stir until smooth. Add crème de menthe. Spread over the mint filling. Place back in refrigerator for 30 minutes.

To Prepare Drizzle: 

Microwave the white chocolate and oil in 30-second intervals, and stir until smooth. Add green food coloring to desired color. Place pie on counter. Drizzle chocolate over pie to reach your desired look.