25+ Delicious Chelsea Winter Pie Recipes for Every Occasion

Chelsea Winter, a renowned chef and beloved cookbook author from New Zealand, has been delighting food enthusiasts with her approachable and delicious recipes for years.

Among her many culinary creations, her pies stand out as true comfort food classics.

From savory meat pies to sweet, indulgent desserts, Chelsea’s pies are perfect for any occasion.

In this blog post, we are thrilled to share over 25 of Chelsea Winter’s most beloved pie recipes.

Whether you’re looking to warm up with a hearty meat pie, indulge in a sweet treat, or find the perfect dish for a family gathering, you’ll find inspiration in these delectable recipes.

Let’s dive into the world of Chelsea Winter pies and discover the magic of her flavorful creations.

25+ Delicious Chelsea Winter Pie Recipes for Every Occasion

Chelsea Winter’s pie recipes offer something special for every palate and occasion.

Her unique ability to blend comforting ingredients with expert techniques results in pies that are both delicious and accessible to home cooks.

Whether you’re preparing a pie for a festive holiday meal, a casual family dinner, or simply to satisfy a craving for something sweet, Chelsea’s recipes provide plenty of inspiration.

We hope this collection of over 25 pie recipes by Chelsea Winter brings joy to your kitchen and helps you create memorable meals for your loved ones.

Chicken and Leek Pie

This Chicken and Leek Pie is a comforting and hearty dish, perfect for family dinners. Chelsea Winter’s take on this classic pie is creamy, flavorful, and packed with tender chicken and fresh leeks. It’s an ideal recipe to warm you up on a chilly evening and impress your loved ones with its delicious taste.

Ingredients:

• 500g chicken thighs, boneless and skinless, diced
• 2 large leeks, cleaned and sliced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons flour
• 1 cup chicken stock
• 1 cup milk
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1 sheet puff pastry
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 200°C (390°F).
2. In a large skillet, heat the butter and olive oil over medium heat. Add the leeks and garlic, cooking until softened.
3. Add the diced chicken and cook until the chicken is no longer pink.
4. Sprinkle the flour over the chicken and leek mixture, stirring well to coat.
5. Gradually add the chicken stock and milk, stirring constantly until the mixture thickens.
6. Stir in the Dijon mustard, and season with salt and pepper.
7. Pour the mixture into a pie dish.
8. Cover the filling with the puff pastry, trimming the edges to fit the dish. Make a few small slits in the pastry to allow steam to escape.
9. Brush the pastry with the beaten egg.
10. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
11. Let the pie cool slightly before serving.

This Chicken and Leek Pie is a testament to Chelsea Winter’s ability to transform simple ingredients into a mouth-watering meal. The creamy filling, combined with the flaky puff pastry, creates a perfect harmony of textures and flavors. Serve it with a side of green salad or steamed vegetables for a complete and satisfying meal.

Beef and Red Wine Pie

Chelsea Winter’s Beef and Red Wine Pie is a rich and savory delight that combines tender beef with the robust flavor of red wine. This pie is perfect for a cozy dinner, offering a deep and satisfying taste that will leave everyone wanting more. It’s a great way to elevate a simple beef pie into a gourmet experience.

Ingredients:

• 600g beef chuck steak, diced
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 1 cup beef stock
• 2 tablespoons Worcestershire sauce
• 1 tablespoon flour
• 1 sheet shortcrust pastry
• 1 sheet puff pastry
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 180°C (350°F).
2. In a large pot, heat the olive oil over medium heat. Add the beef and brown on all sides.
3. Remove the beef from the pot and set aside.
4. In the same pot, add the onion, carrots, and garlic, cooking until softened.
5. Stir in the tomato paste and cook for another minute.
6. Add the red wine, beef stock, and Worcestershire sauce, bringing the mixture to a simmer.
7. Return the beef to the pot and simmer for 1-2 hours, or until the beef is tender and the sauce has thickened.
8. Stir in the flour to thicken the sauce further, if necessary.
9. Season with salt and pepper to taste.
10. Line a pie dish with the shortcrust pastry.
11. Pour the beef mixture into the pastry-lined dish.
12. Cover with the puff pastry, trimming the edges to fit and making a few small slits in the top to allow steam to escape.
13. Brush the top with the beaten egg.
14. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown.
15. Let the pie cool slightly before serving.

This Beef and Red Wine Pie showcases Chelsea Winter’s talent for creating hearty and flavorful dishes. The tender beef, combined with the rich, wine-infused sauce, makes for an indulgent pie that’s perfect for special occasions or a comforting family dinner. Pair it with mashed potatoes or roasted vegetables for a truly memorable meal.

Vegetable and Feta Pie

This Vegetable and Feta Pie is a delightful vegetarian option from Chelsea Winter, combining a variety of fresh vegetables with the tangy flavor of feta cheese. It’s a light yet satisfying pie that’s perfect for lunch or dinner, offering a burst of color and taste in every bite.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup baby spinach
• 200g feta cheese, crumbled
• 1 tablespoon fresh thyme leaves
• 1 sheet puff pastry
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C (390°F).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened.
3. Add the red bell pepper and zucchini, cooking until they are tender.
4. Stir in the baby spinach and cook until wilted.
5. Remove the skillet from the heat and stir in the crumbled feta cheese and fresh thyme leaves.
6. Season with salt and pepper to taste.
7. Pour the vegetable mixture into a pie dish.
8. Cover the filling with the puff pastry, trimming the edges to fit and making a few small slits in the top to allow steam to escape.
9. Brush the top with the beaten egg.
10. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
11. Let the pie cool slightly before serving.

Chelsea Winter’s Vegetable and Feta Pie is a fantastic option for vegetarians and vegetable lovers alike. The combination of fresh, vibrant vegetables and tangy feta cheese, encased in a flaky puff pastry, creates a delicious and satisfying meal. Serve it with a side of mixed greens or a tomato salad for a complete and wholesome dining experience.

Creamy Fish Pie

Chelsea Winter’s Creamy Fish Pie is a delightful and comforting dish that brings the ocean’s bounty to your dinner table. With its creamy, savory filling and buttery mashed potato topping, this pie is perfect for seafood lovers looking for a hearty and satisfying meal.

Ingredients:

• 500g white fish fillets (such as cod or haddock), diced
• 1 cup milk
• 1 cup fish stock
• 1 onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup frozen peas
• 1 cup corn kernels
• 2 tablespoons fresh parsley, chopped
• 4 large potatoes, peeled and diced
• 2 tablespoons butter (for mashed potatoes)
• 1/2 cup milk (for mashed potatoes)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 180°C (350°F).
2. In a large pot, boil the diced potatoes until tender. Drain and mash with butter and milk. Set aside.
3. In a saucepan, heat the milk and fish stock over medium heat. Add the diced fish and cook until just done. Remove the fish and set aside, reserving the liquid.
4. In another saucepan, melt the butter and sauté the onion until soft. Stir in the flour and cook for a minute.
5. Gradually add the reserved liquid, stirring constantly until thickened.
6. Add the peas, corn, and cooked fish to the sauce. Stir in the chopped parsley and season with salt and pepper.
7. Pour the mixture into a baking dish and top with the mashed potatoes.
8. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbling.
9. Let the pie cool slightly before serving.

This Creamy Fish Pie by Chelsea Winter is a comforting and hearty meal that combines tender fish with a creamy sauce and a buttery mashed potato topping. It’s perfect for a cozy family dinner, offering a rich and satisfying flavor that will delight seafood enthusiasts.

Salmon and Spinach Pie

This Salmon and Spinach Pie from Chelsea Winter is a nutritious and flavorful dish that pairs the rich taste of salmon with the vibrant freshness of spinach. Encased in a flaky pastry, this pie is an excellent choice for a healthy and delicious dinner.

Ingredients:

• 500g salmon fillets, skin removed and diced
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 1/2 cup cream cheese
• 1 tablespoon fresh dill, chopped
• 1 sheet puff pastry
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C (390°F).
2. In a skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened.
3. Add the fresh spinach and cook until wilted.
4. Remove the skillet from the heat and stir in the cream cheese, chopped dill, and diced salmon. Season with salt and pepper.
5. Pour the mixture into a pie dish.
6. Cover the filling with the puff pastry, trimming the edges to fit and making a few small slits in the top to allow steam to escape.
7. Brush the top with the beaten egg.
8. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
9. Let the pie cool slightly before serving.

Chelsea Winter’s Salmon and Spinach Pie is a perfect combination of rich salmon and fresh spinach, all encased in a crispy, flaky pastry. This pie is not only delicious but also packed with nutrients, making it a great choice for a wholesome family meal.

Seafood Medley Pie

This Seafood Medley Pie by Chelsea Winter is a delightful mix of shrimp, scallops, and fish, all brought together in a creamy, savory sauce. It’s a luxurious dish that’s perfect for special occasions or when you want to treat yourself to a gourmet meal.

Ingredients:

• 200g shrimp, peeled and deveined
• 200g scallops
• 200g white fish fillets, diced
• 1 cup fish stock
• 1 cup milk
• 2 tablespoons butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons flour
• 1 cup heavy cream
• 1 tablespoon fresh thyme, chopped
• 1 sheet puff pastry
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C (390°F).
2. In a saucepan, heat the fish stock and milk over medium heat. Add the shrimp, scallops, and fish, cooking until just done. Remove the seafood and set aside, reserving the liquid.
3. In another saucepan, melt the butter and sauté the onion and garlic until soft.
4. Stir in the flour and cook for a minute.
5. Gradually add the reserved liquid, stirring constantly until thickened.
6. Add the heavy cream and fresh thyme, cooking until the sauce is thick and creamy. Season with salt and pepper.
7. Stir the cooked seafood into the sauce.
8. Pour the mixture into a pie dish.
9. Cover the filling with the puff pastry, trimming the edges to fit and making a few small slits in the top to allow steam to escape.
10. Brush the top with the beaten egg.
11. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
12. Let the pie cool slightly before serving.

The Seafood Medley Pie by Chelsea Winter is a luxurious and flavorful dish that brings together a variety of seafood in a rich, creamy sauce. It’s perfect for special occasions or when you want to indulge in a gourmet meal. Serve it with a side of fresh salad or steamed vegetables for a complete and delightful dining experience.

Mushroom and Lentil Pie

Chelsea Winter’s Mushroom and Lentil Pie is a hearty and delicious vegetarian option that combines the earthy flavors of mushrooms with the protein-rich goodness of lentils. Encased in a golden pastry, this pie is perfect for a cozy dinner that will satisfy even the most devout meat-lovers.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 300g mushrooms, sliced
• 1 cup green lentils, cooked
• 1 tablespoon tomato paste
• 1 cup vegetable stock
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 sheet puff pastry
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C (390°F).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened.
3. Add the sliced mushrooms and cook until they release their moisture and become golden.
4. Stir in the tomato paste, vegetable stock, thyme, rosemary, and cooked lentils. Simmer until the mixture thickens.
5. Season with salt and pepper to taste.
6. Pour the mixture into a pie dish.
7. Cover with the puff pastry, trimming the edges to fit. Make a few small slits in the top to allow steam to escape.
8. Brush the top with the beaten egg.
9. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
10. Let the pie cool slightly before serving.

Chelsea Winter’s Mushroom and Lentil Pie is a flavorful and satisfying vegetarian dish. The combination of mushrooms and lentils creates a rich, meaty texture that pairs perfectly with the flaky puff pastry. This pie is ideal for a comforting meal that everyone will enjoy.

Spinach, Feta, and Sweet Potato Pie

This Spinach, Feta, and Sweet Potato Pie by Chelsea Winter is a vibrant and nutritious vegetarian option. The sweetness of the potatoes contrasts beautifully with the salty feta and fresh spinach, creating a well-balanced and delicious pie that’s perfect for any meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 large sweet potatoes, peeled and diced
• 4 cups fresh spinach
• 200g feta cheese, crumbled
• 1 tablespoon fresh dill, chopped
• 1 sheet puff pastry
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C (390°F).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened.
3. Add the diced sweet potatoes and cook until tender.
4. Stir in the fresh spinach and cook until wilted.
5. Remove from heat and stir in the crumbled feta cheese and fresh dill. Season with salt and pepper.
6. Pour the mixture into a pie dish.
7. Cover with the puff pastry, trimming the edges to fit. Make a few small slits in the top to allow steam to escape.
8. Brush the top with the beaten egg.
9. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
10. Let the pie cool slightly before serving.

The Spinach, Feta, and Sweet Potato Pie by Chelsea Winter is a colorful and flavorful vegetarian dish that is sure to impress. The combination of sweet potatoes, fresh spinach, and tangy feta creates a delightful balance of flavors that is perfect for a nutritious and satisfying meal.

Pumpkin and Chickpea Pie

Chelsea Winter’s Pumpkin and Chickpea Pie is a warm and hearty vegetarian dish that combines the creamy texture of pumpkin with the satisfying crunch of chickpeas. This pie is perfect for a cozy autumn dinner, offering a delicious and filling meal that everyone will love.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 small pumpkin, peeled and diced
• 1 can chickpeas, drained and rinsed
• 1 tablespoon curry powder
• 1 cup coconut milk
• 1 tablespoon fresh coriander, chopped
• 1 sheet puff pastry
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C (390°F).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened.
3. Add the diced pumpkin and cook until tender.
4. Stir in the curry powder and cook for another minute.
5. Add the chickpeas and coconut milk, simmering until the mixture thickens.
6. Remove from heat and stir in the fresh coriander. Season with salt and pepper.
7. Pour the mixture into a pie dish.
8. Cover with the puff pastry, trimming the edges to fit. Make a few small slits in the top to allow steam to escape.
9. Brush the top with the beaten egg.
10. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
11. Let the pie cool slightly before serving.

Chelsea Winter’s Pumpkin and Chickpea Pie is a comforting and hearty vegetarian dish that combines the creamy texture of pumpkin with the satisfying crunch of chickpeas. The addition of curry powder and coconut milk adds a delightful depth of flavor, making this pie perfect for a cozy autumn dinner. Serve it with a side salad or steamed vegetables for a complete and satisfying meal.

Classic Chicken and Vegetable Pie

Chelsea Winter’s Classic Chicken and Vegetable Pie is a comforting and timeless dish that combines tender chicken with a medley of fresh vegetables in a rich, creamy sauce. Encased in a flaky pastry crust, this pie is perfect for a hearty family meal that everyone will love.

Ingredients:

• 2 tablespoons olive oil
• 500g chicken breast, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup peas
• 1 cup corn kernels
• 2 tablespoons flour
• 1 cup chicken stock
• 1 cup milk
• 1 teaspoon thyme
• 1 sheet puff pastry
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C (390°F).
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned.
3. Add the onion, garlic, and carrots, cooking until softened.
4. Stir in the peas and corn kernels.
5. Sprinkle the flour over the mixture and stir well.
6. Gradually add the chicken stock and milk, stirring constantly until the sauce thickens.
7. Stir in the thyme and season with salt and pepper.
8. Pour the mixture into a pie dish.
9. Cover with the puff pastry, trimming the edges to fit. Make a few small slits in the top to allow steam to escape.
10. Brush the top with the beaten egg.
11. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
12. Let the pie cool slightly before serving.

Chelsea Winter’s Classic Chicken and Vegetable Pie is a delicious and hearty meal that brings together tender chicken and fresh vegetables in a creamy sauce. The flaky pastry crust adds a wonderful texture, making this pie a perfect choice for a satisfying family dinner.

Chicken, Bacon, and Leek Pie

This Chicken, Bacon, and Leek Pie by Chelsea Winter is a flavorful and indulgent dish that combines succulent chicken with crispy bacon and tender leeks in a creamy sauce. The combination of these ingredients, wrapped in a golden pastry crust, creates a pie that is sure to be a hit at any dinner table.

Ingredients:

• 2 tablespoons olive oil
• 500g chicken thighs, diced
• 200g bacon, chopped
• 2 leeks, sliced
• 2 cloves garlic, minced
• 2 tablespoons flour
• 1 cup chicken stock
• 1 cup cream
• 1 teaspoon fresh thyme
• 1 sheet puff pastry
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C (390°F).
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned.
3. Add the chopped bacon and cook until crispy.
4. Add the sliced leeks and garlic, cooking until softened.
5. Sprinkle the flour over the mixture and stir well.
6. Gradually add the chicken stock and cream, stirring constantly until the sauce thickens.
7. Stir in the fresh thyme and season with salt and pepper.
8. Pour the mixture into a pie dish.
9. Cover with the puff pastry, trimming the edges to fit. Make a few small slits in the top to allow steam to escape.
10. Brush the top with the beaten egg.
11. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
12. Let the pie cool slightly before serving.

Chelsea Winter’s Chicken, Bacon, and Leek Pie is a rich and flavorful dish that combines succulent chicken, crispy bacon, and tender leeks in a creamy sauce. The golden pastry crust adds a delightful texture, making this pie a perfect choice for an indulgent dinner that will please the whole family.

Chicken and Mushroom Pie

Chelsea Winter’s Chicken and Mushroom Pie is a comforting and savory dish that brings together tender chicken and earthy mushrooms in a creamy sauce. Encased in a buttery pastry crust, this pie is perfect for a cozy meal that will satisfy both your taste buds and your soul.

Ingredients:

• 2 tablespoons olive oil
• 500g chicken breast, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 300g mushrooms, sliced
• 2 tablespoons flour
• 1 cup chicken stock
• 1 cup milk
• 1 teaspoon fresh thyme
• 1 sheet puff pastry
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 200°C (390°F).
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned.
3. Add the onion and garlic, cooking until softened.
4. Add the sliced mushrooms and cook until they release their moisture and become golden.
5. Sprinkle the flour over the mixture and stir well.
6. Gradually add the chicken stock and milk, stirring constantly until the sauce thickens.
7. Stir in the fresh thyme and season with salt and pepper.
8. Pour the mixture into a pie dish.
9. Cover with the puff pastry, trimming the edges to fit. Make a few small slits in the top to allow steam to escape.
10. Brush the top with the beaten egg.
11. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
12. Let the pie cool slightly before serving.

Chelsea Winter’s Chicken and Mushroom Pie is a comforting and savory dish that combines tender chicken and earthy mushrooms in a creamy sauce. The buttery pastry crust adds a delightful texture, making this pie a perfect choice for a cozy and satisfying meal. Serve it with a side of steamed vegetables or a fresh salad for a complete dinner.

Apple and Cinnamon Pie

Chelsea Winter’s Apple and Cinnamon Pie is a classic dessert that brings the comforting flavors of sweet apples and warm cinnamon together in a flaky pastry crust. Perfect for any occasion, this pie is sure to be a hit with family and friends.

Ingredients:

• 6 large apples, peeled, cored, and sliced
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons flour
• 1 sheet shortcrust pastry
• 1 sheet puff pastry
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 180°C (350°F).
2. In a large bowl, combine the apple slices, sugar, cinnamon, nutmeg, lemon juice, and flour. Mix well.
3. Roll out the shortcrust pastry and line a pie dish with it.
4. Pour the apple mixture into the pastry-lined pie dish.
5. Cover with the puff pastry, trimming the edges to fit. Make a few small slits in the top to allow steam to escape.
6. Brush the top with the beaten egg.
7. Bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown and the filling is bubbling.
8. Let the pie cool slightly before serving.

Chelsea Winter’s Apple and Cinnamon Pie is a delightful dessert that combines the sweet and tart flavors of apples with the warmth of cinnamon and nutmeg. The flaky pastry crust adds a perfect texture, making this pie an ideal treat for any occasion. Serve it with a scoop of vanilla ice cream for an extra special touch.

Lemon Meringue Pie

Chelsea Winter’s Lemon Meringue Pie is a refreshing and zesty dessert that features a tangy lemon filling topped with a fluffy meringue. The combination of the tart lemon and sweet meringue creates a perfect balance of flavors that is sure to impress.

Ingredients:

• 1 sheet shortcrust pastry
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 cup water
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 4 egg yolks, beaten
• 2 tablespoons butter
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Roll out the shortcrust pastry and line a pie dish with it. Bake the pastry for 10-12 minutes, or until golden.
3. In a saucepan, combine the sugar and cornstarch. Gradually add the water, stirring constantly. Cook over medium heat until the mixture thickens and comes to a boil.
4. Remove from heat and stir in the lemon juice, lemon zest, and butter. Gradually whisk in the beaten egg yolks. Return to heat and cook for 2-3 minutes, stirring constantly.
5. Pour the lemon filling into the baked pastry shell.
6. In a large bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, beating until stiff peaks form.
7. Spread the meringue over the lemon filling, making sure to seal the edges.
8. Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
9. Let the pie cool completely before serving.

Chelsea Winter’s Lemon Meringue Pie is a delicious and refreshing dessert that combines a tangy lemon filling with a sweet and fluffy meringue topping. The contrast of flavors and textures makes this pie a perfect choice for a special occasion or a delightful treat for any day.

Chocolate Cream Pie

Chelsea Winter’s Chocolate Cream Pie is a rich and indulgent dessert that features a smooth and creamy chocolate filling topped with whipped cream. This pie is a chocolate lover’s dream, perfect for satisfying any sweet tooth.

Ingredients:

• 1 sheet shortcrust pastry
• 1 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 3 cups milk
• 4 egg yolks, beaten
• 200g dark chocolate, chopped
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Roll out the shortcrust pastry and line a pie dish with it. Bake the pastry for 10-12 minutes, or until golden.
3. In a saucepan, combine the sugar, cornstarch, and salt. Gradually add the milk, stirring constantly. Cook over medium heat until the mixture thickens and comes to a boil.
4. Remove from heat and gradually whisk in the beaten egg yolks. Return to heat and cook for 2-3 minutes, stirring constantly.
5. Remove from heat and stir in the chopped chocolate, butter, and vanilla extract until smooth.
6. Pour the chocolate filling into the baked pastry shell. Chill in the refrigerator for at least 2 hours, or until set.
7. In a large bowl, beat the heavy cream and powdered sugar until stiff peaks form.
8. Spread the whipped cream over the chilled chocolate filling.
9. Serve chilled.

Chelsea Winter’s Chocolate Cream Pie is a rich and indulgent dessert that features a smooth and creamy chocolate filling topped with fluffy whipped cream. This pie is a perfect treat for any chocolate lover, offering a deliciously satisfying end to any meal. Serve it chilled for the best experience.

Note: More recipes are coming soon!