Pies

[The Virginian]

What no Pie thread? Well there is now!

I am going to share my all time favorite pie recipe!

[The Virginian]

Okay,
Here it is:

Hawaiian Pie

2 Egg Yolks
1/2 Cup Lemon Juice
1 Can Eagle Brand Milk
( Beat - Then add 1 Sm Can Crushed Pineapple)

1 Graham Cracker Pie Shell
1 Banana - Sliced - ( Line Pie Shell)

1 Container of Whipped Cream

Add Mix to Pie Shell
Top With Whipped Cream

Sprinkle Top with Liberal amounts of Cherries, Pecans & Coconut.

Chill in Refrigerator for 2 Hours before Serving.

Makes a great Summer Desert!

[Cheesy FL-Vol]

I wasn't sure where to fit this in, but here it is:

Gingered Pumpkin Cheesecake

Ginger Graham Cracker Crust:
1 cup crushed graham cracker crumbs
3 Tablespoons melted butter
2 Tablespoons sugar
1/2 teaspoon ground ginger

Filling:
1 lb natural or regular cream cheese
3/4 cup firmly packed brown sugar
1-1/4 cups cooked sweet potatos, yams or pumpkin
3 eggs
1/2 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/3 cup chopped candied ginger

Gingered Pumpkin Cheescake directions:
To prepare crust, mix together in a bowl, cracker crumbs, butter, sugar & ginger. Pat into the bottom and partly up the sides of a 9 inch springform pan. Bake in a preheated 325 degree oven for 8 minutes, let cool.

To prepare filling: Place in a food processor or mixer the cheese & sugar, and process, or beat until smooth. Mix in pumpkin and eggs. Add cream, vanilla, cinnamon, ginger & cloves, mixing until smooth. Pour into the crust lined pan. Bake in the middle of a preheated 325 degree oven for 25 minutes or until just barely set. Turn off the oven and leave the door ajar, and let cool in the oven for 1 hour longer. Chill. To serve, sprinkle the top with candied ginger, remove pan sides and cut into wedges.

Notes and observations: I used canned pumpkin. I found first cooking time required more than 25 minutes, but that may just be because of my oven, because my cheesecake would end up too soft in the middle. I also found that problem was solved by using a slightly larger springform pan, making a slightly thinner cheesecake. I also do not use the candied ginger.

A time saver is that I do not use the food processor anymore, way too messy, and cleanup time. An electric mixer and a large bowl works fine, especially if you let the cream cheese get to room temperature.

[Apple]

Kangerooks
Message #6
04/12/10 10:51 AM

Hmmmm, most of it is just family recipes passed down generation to generation (you know, eyeball this, pinch of that.)
I did make a frozen peanut butter pie this weekend that everyone loves.

1 - 8 oz pkg cream cheese
1 tsp vanilla
3/4 powdered sugar
3/4 peanut butter
1 container Cool Whip

Cream the cheese, vanilla, peanut butter & sugar together. Fold in Cool Whip. Pour into graham cracker crust. Top with more Cool Whip. Freeze for four hours.
Yummy.

[cronewitch]

Black Berry Pie

Bake pie shells
Pick black berries
Rinse off black berries and drain well

Put half of the blackberries in a sauce pan with sugar and cornstarch cooking and stirring until thick.

Sprinkle powdered sugar in the pie shells then put other half of berries in the pie shells.

Pour boiling hot berries onto the raw berries and quickly spread to the edges. Let cool

Serve covered in whipped cream or with vanilla ice cream to break up the blackness.

My recipe doesn't have quantities it depends how many black berries you want to pick.

[moxie]

Does anyone have a really good, easy, key lime pie recipe? Thanks! No meringue topping though...prefer whipped cream.

[ty]

Apr 19, 2011 21:33:36 GMT -5 @moxie said:

Does anyone have a really good, easy, key lime pie recipe? Thanks! No meringue topping though...prefer whipped cream.

Recipe courtesy Emeril Lagasse, 2002

Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans condensed milk
1 cup key lime or regular lime juice
2 whole eggs
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest
Directions
Preheat the oven to 375 degrees F.

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees F.

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

[moxie]

^EXCELLENT!! Thank you, KK. That sounds both yummy and easy! I think I could use low fat or light sour cream to reduce calories, fat.

[TD2K]

Pie? Low calorie?

[drwhowho]

Flourless Chocolate Cake

Ingredients

12 ounces semisweet or bittersweet chocolate, chopped
12 tablespoons (1 1/2 sticks) unsalted butter
1/4 teaspoon fine salt
6 large eggs, room temperature
1 1/2 cups granulated sugar
Confectioners' sugar and/or cocoa powder, for dusting

Directions

Serving suggestion: Really Vanilly Whipped Cream, recipe follows, or ice cream

Preheat oven to 325 degrees F. Butter and flour a 9 by 2-inch spring form pan.

Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.

Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.

When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.

Copyright 2007 Television Food Network, G.P. All rights reserved
Really Vanilly Whipped cream:

1 cup (1/2 pint) heavy or whipping cream
2 teaspoons pure vanilla paste or extract
2 teaspoons confectioners' sugar

Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

[gavinsnana]

Here are 3 pies I am making for Thanksgiving:

Pecan Pie

1 (9") unbaked pie crust
1/2 c. butter
1 c. sugar
4 eggs
3/4 c. corn syrup (light)
1/2 tsp. salt'1 tsp vanila
1 1/2 c. pecans

Cream the butter until soft. Add the sugar gradually and continue to cream until the mixture is light and fluffy. Beat egss with a whisk or beater until they are blended and slightly bubbly.
Add eggs and corn syrup to the mixture. Beat until mixed well. Add salt and vanilla. Stir in pecans

Pour into unbaked pie shell and bake @ 375 for 45 min.

Enjoy!

[gavinsnana]

Fudge Pecan Pie

1/2 c sugar
1/3 c Hershey's coco
1/3 c unsifted all-purpose Flour
1/4 tsp light corn syrup
3 eggs
3 tbsp. butter (melted)
1 1/2 tsp vanilla
1/2 c. pecans ( I like pecans so I put in 1 cup)
9 " unbaked pie shell

Combine sugar, coco, flour, salt, corn syrup, eggs, melted butter & vanilla in large mixing bowl. Stir 50 strokes or until mixed well. Blend in pecans

Pour into unbaked pie shell and bake @ 350 for 55-60 min.

Let cool.. For best results and flavor, let stand 1 day before serving.

Enjoy!

[gavinsnana]

And the 3rd Pie, Easy Lemon Meringue Pie

1 box (4 serving size) of lemon jello pie filling (NOT INSTANT)
2/3 c. sugar
2 tbsp. marg. or butter
6 tbsp. sugar
2 1/4 c water
3 eggs, separated
2 tbsp. lemon juice
1 baked 9" pie shell.. cooled

Combine pie filling mix, sugar & 1/4 cup of the water. Blend in egg yolks and remaining water. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Blend in lemon juice and butter. Cool 5 min. stirring twice. Pour in pie shell. Beat egg whites until good and foamy. Gradually beat in 6 table spoons sugar and keep beating until mixture will form stiff shiny peaks

Spread over pie. Bake at 435 degrees for 5 to 10 Min. or until meringue is browned. Cool a few hours before serving.

[Apple]

Pepperdoo's super easy pie crust! More than one poster (myself included) will vouch for this recipe--I used it for half a dozen pies this Thanksgiving and it turned out great, both in a recipe with an unbaked crust and one with a pre-baked crust. I made the pies at work and didn't have room to roll out dough, so this was perfect.

Pepperdoo's pie crust:
Pat-in-pan Pie Crust

Ingredients:

1 1/2 c plus 3 tbs all-purpose flour

1 1/2 ts sugar

1/2 t salt

1/2 c vegetable oil

3 tb cold milk

Directions:


Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended. In a measuring cup, combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first up the sides of the plate, then across the bottom. Flute the edges. Shell is now ready to be filled. If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425 degrees. Dock the surface of the pastry with a fork and bake 15 minutes, checking often, and docking more if needed. VARIATION: For a 10-inch shell, use 2 cups all-purpose flour; 2 teaspoons sugar; 1 teaspoon salt; 2/3 cup vegetable oil; 3 tablespoons milk. "Quick, crisp but tender, it needs no rolling out. I highly recommend this pie crust, especially if you think you can't make a good pie. This recipe can only be used for one-crust pies - you CAN'T double the recipe and roll out a top crust. The mixture is just too tender to transfer from the pastry board or cloth to the pie." (Marcia Adams) Cooking from Quilt Country

[Apple]

Best Ever Pumpkin Pie (at least that's what a few coworkers and contractors said when I baked it for them). It makes two deep pies, I made the mistake of not reading that part, two batches made 5+ regular pies. I used Pepperdoo's pie crust and pre-cooked it the way her instructions said (didn't weight it down with beans like this recipe). Followed the recipe almost exactly--except I used two 15 oz cans of pumpkin instead of one 29 oz can, and light brown sugar because I didn't have dark.

americanprofile.com/articles/pumpkin-pies-with-cinnamon-pecan-topping-recipe/

If you like, skip the topping. These pies are great with or without it.

2 (9-inch) deep-dish pie crusts

Topping:

1/2 cup (1 stick)butter, at room temperature
1 cup all-purpose flour
2/3 cup packed brown sugar
1 cup chopped pecans or walnuts
1 teaspoon cinnamon
1 teaspoon vanilla extract

Filling:

1 1/2 cups packed dark brown sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground clove
1/2 teaspoon ground nutmeg
4 eggs
2 eggs yolks
2 teaspoons finely grated orange rind
1 (29-ounce) can pure pumpkin (not pie filling)
2 (12-ounce) cans evaporated milk

1. Preheat oven to 425F.

2. To “blind bake” pie crusts, place parchment paper in the bottom of pie crusts. Place pie weights or dried beans on top of paper. Place in oven and bake 10 to 15 minutes, until firm. Remove from oven; remove weights and paper. Return crusts to oven and bake 5 minutes longer, until light golden. Let cool 5 minutes before adding filling.

3. To prepare topping, combine all ingredients in a small bowl; mix with a fork until crumbly. Set aside.

4. To prepare filling, combine all ingredients in a large bowl. Whisk well. Pour into pie crusts.

5. Bake pies 15 minutes. Reduce oven temperature to 350F and continue baking 30 minutes. Remove from oven and sprinkle on topping. Return to oven and bake 15 minutes or until a knife inserted into the center comes out clean. If fluted edges of crusts begin to brown too much, place foil rings or metal pie crust shields over edges during last 15 minutes of baking.

Serves 16

Recipe by Chef Chris Koetke


ETA: that figures they'd move the recipe on me--the new link is here relish.com/recipes/best-pumpkin-pies/

[moon/Laura]

Kahlua Cream Cheese Pie[/size]

1 1/4 c. graham c racker crumbs
1/4 c. sugar
1/4 c. cocoa
1/3 c. butter, melted

2 (8 oz.) pkgs. cream cheese
3/4 c. sugar
1/2 c. cocoa
2 eggs
1/4 c. strong coffee
1/4 c. kahlua
1 tsp. vanilla
8 oz. sour cream
2 tbsp. sugar
1 tsp. vanilla
6-8 chocolate curls

Combine first 4 ingredients; mix well. Press firmly into bottom of 9 inch spring-form pan. Bake at 325 degrees for 5 minutes; cool. (note: I prefer to use either a pre-made chocolate pie crust, or press the crumbs into a pie pan. You'll have some leftover filling using this method though because you have to leave room for the sour cream topping.)

Beat cream cheese with mixer until fluffy. Add 3/4 cup sugar gradually, mixing well. Add 1/2 cup cocoa. Add eggs, one at a time. Stir in next 3 ingredients and pour mixture into pan on top of crust. Bake at 375 degrees for 25 minutes (If using pie crust instead, you may need to decrease bake time a bit. It's a cheesecake-y type filling but not as firm).

Combine sour cream, sugar, and vanilla; spread over top of cheesecake. Bake at 425 degrees for 5-7 minutes. Cool to room temperature and chill 8 hours or overnight.

This recipe came from Cooks.com, and is inspired by the pie made at Marie Callendar's restaurants.

[Happy prose]

Thanks Moon.

[Deleted]

I'm going to try this no bake peanut butter pie
chocolatecoveredkatie.com/2012/09/09/no-bake-peanut-butter-pie/

[Apple]

Chocolate Covered Katie has some awesome recipes, I've liked all of hers that I've tried.

The kahlua pie looks good, I just might have to make some kahlua.

[Apple]

pepperdoo

So, I had planned to pull out the ingredients for making the no fail crust again today.  I only need to make one pie this Thanksgiving, but I was going to go ahead and make a bunch of "pie mix" to put in the pantry for future use.  Turns out I didn't have to because I still had one bag from last time I did this!

Anyway, thanks again for this recipe, because it's completely become my "go to" recipe for pie crust.  I don't worry that I can't make a top crust--so they say, I'm still tempted to try it anyway, even if it looks messy-- because I prefer a "dutch" or crisp type topping anyway.