Chef Karys’ Mother’s Day Pie Recipes

Mother’s Day is this coming Sunday, and hopefully you have already sorted out the perfect outing to treat your mum, be it a master mixology lesson, a Champagne-fuelled afternoon learning the secrets to oyster shucking, or a decadent dinner for two. To top it off, a special homemade dessert is bound to make Mum feel extra warm and fuzzy.

Nothing says “I love you” like a great big slice of pie; just ask Butter’s Executive Pastry Chef, Karys Logue, who has shared below her two favourite recipes for Mother’s Day baking: Milk And Cookies Cream Pie and Apple Pie. Whether you are surprising her with a fully finished dessert, or rounding up the gang for a hands-on activity the whole family can enjoy—these Butter-approved recipes show that a little baking goes a long way in showering your mum with all the love and attention she deserves.

Milk And Cookies Cream Pie

“This nostalgic recipe is inspired by childhood memories of taking freshly baked cookies and dunking them into a cool glass of milk. While I preferred chocolate, my mum would always reach for the Oreos; of course, you can use whatever cookies you prefer in your own version. Rolling out and cutting the tiny cookies is great fun for kids, just make sure you leave enough to decorate the top of your pie!” –Chef Karys

For condensed milk mousse:
• 313ml milk
• 95g sugar
• 40g cornstarch
• 3 egg yolks
• 41g butter
• 7g gelatin
• 100ml condensed milk
• 347g whipped cream

For chocolate cookie crust:
• 1050g chocolate cookie crumbs
• 142g sugar
• 310g butter, melted

For chocolate chip cookies:
• 140g butter
• 116g sugar
• 116g brown sugar
• 2 small eggs, whisked
• 1 tsp vanilla extract
• ¾ tsp salt
• ¼ tsp baking powder
• ¾ tsp baking soda
• 306g all-purpose flour
• 233g chocolate pieces

For condensed milk mousse:
1. Bloom your gelatin sheets by placing them in ice water.
2. Place milk into a pot with half the sugar. Combine remaining half of the sugar with the cornstarch.
3. Pour a splash of milk into the cornstarch mixture and whisk slowly to create a smooth slurry.
4. Whisk egg yolks into the slurry mixture.
5. Bring milk in a pot to a boil.
6. Slowly stream in the slurry mixture to the hot milk. Keep the pot on low heat and continue whisking constantly.
7. Keep whisking until mixture boils for about 30 seconds. During this time it will thicken significantly, this is normal. Remove from heat.
8. Add butter and bloomed gelatin sheets. Strain through basket strainer and add condensed milk.
9. Cool the mixture to around 40°C.Gently fold in the whipped cream.

For chocolate cookie crust:
1. Combine all ingredients in a bowl. Mixture should be moist enough to just hold its shape when squeezed into a ball.
2. Press crumb mixture into a 9-inch pie tin. Freeze well.
3. Bake at 350°F for 8 minutes. Use a spoon to smooth out the shape of the crust again (if it has sunk in at all). Bake for another 4 minutes.
4. Chill well, and it is ready to use!

For chocolate chip cookies:
1. Using a paddle attachment on a stand mixer, cream together the butter and sugars.
2. Add the eggs in three stages, scraping down the bowl in between each addition.
3. Sift the dry ingredients together in a separate bowl, then incorporate into the wet mixture in two additions. Continue mixing until a homogenous dough is formed.
4. Add the chocolate chips and mix until just incorporated.
5. Roll out the dough between two sheets of parchment paper to about ½ cm thickness. Chill well.
6. Remove top piece of parchment paper and bake in a 325°F (175°C) oven for about 9 minutes.
7. Use a small ring cutter to cut cookies (about 2-3 cm diameter) to decorate the top of your pie.
8. Finish baking for another 2-4 minutes.
9. Cool, and save the trim cookie around the circles to use as cookie crumb inside the pie!

To assemble:
1. Fill chocolate cookie crust halfway with condensed milk mousse (about 250g). Smooth it into the sides of the shell using a spatula or spoon so that it fills the bottom corners of the shell and is flat on top.
2. Sprinkle a generous amount of chocolate chip cookie ‘trim’ pieces.
3. Drizzle condensed milk (about 45g) over the cookie pieces.
4. Add another layer of condensed milk mousse, around 250g, and shape it into a nice dome.
5. Spoon whipped cream on top of the mousse, and use the back of the spoon to give a natural, wavy appearance.
6. Garnish with 10-12 of the small cookies.

*Tip: For a simpler recipe, you can always use a store-bought chocolate crust, then fill with your homemade cream and top with cookies.

Apple Pie

“Mum wasn’t much of a baker growing up, but one thing she would always make for us was this apple pie recipe, whether it was for getting good grades at the end of term, an at-home celebration or around the holidays. She taught me how to braid the lattice crust as a kid, and we sometimes made it into crumbles or pops. Feel free to adapt with a hint of cinnamon, lemon juice, brown butter or honey to your liking.” –Chef Karys

For apple filling:
• 5-6 gala apples (peeled and sliced)
• 75g white sugar
• 60g brown sugar
• 30g cornstarch
• ½ tsp cinnamon
• 1 pinch salt
• 2 ½ tbsp water
• 1 tbsp lemon juice
• 25g butter

For pie crust:
• 385g flour
• 20g sugar
• 1 ¼ tsp salt
• 270g butter
• 115ml water (cold)

For egg wash:
• 1 egg
• 1 egg yolk
• 1 tbsp cream
• 1 pinch salt


For apple filling:
1. In a bowl, combine the sugars, cornstarch, cinnamon and salt. Toss in the apple slices and mix until evenly coated.
2. Combine the water, lemon juice and butter into a saucepan over medium heat. Once the mixture comes to a boil, add in the apple mix and continue to stir.
3. Allow mixture to cook over medium heat for about 3-5 minutes, stirring regularly.
4. Apples should be only slightly tender, with some bite in the center. Remove from heat.

For pie crust:
1. Combine the flour, sugar and salt in a mixing bowl. Using an electric mixer on low speed, add the cubes of butter one by one, and mix for 1-2 minutes before gradually adding the cold water. At this stage, it is important not to over mix. By allowing tiny streaks of butter to remain, your pie dough will be extra flaky.
2. Portion your dough in two; roughly 450g for the base and 350g for the top. Chill for a minimum of one hour.
3. Roll each portion into a round disc, about 9 inches diameter. Chill for another 20 minutes.
4. Mould the base into the pie tin, crimping the edges to form a decorative border. Poke a few holes in the bottom of the shell using a fork.
5. Place the pie shell in the freezer for a minimum of 30 minutes.
6. Line the pie shell with parchment paper and fill with beans or rice for blind baking. Bake at 175°C for around 15 minutes. Remove the blind baking materials and bake for 5-8 minutes more to ensure a nice colour and baked bottom. Allow the base to cool.

To assemble:
1. Add cooked and cooled apple filling mixture.
2. Slice the top portion of pie dough into 10 strips and layer them to create a lattice pattern.
3. Prepare egg wash by whisking all ingredients together. Brush lightly on top of the lattice and around the pie shell border.
4. Bake pie for 32-38 minutes, or until the crust is fully baked and apple filling is bubbly.
5. Remove and cool before serving.

Short on time? Head to Butter and choose from our full range of nostalgic desserts, or opt for our brand new Medley Cake ($600), the latest Butter addition letting you mix and match up to eight different slices of all your favourite cakes and pies. Available at Butter LANDMARK or online via GO.

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