Pies & Pastries

[b-man]

Easy Summer Pie


Make a graham cracker 9-inch crust. I bake mine in the microwave. Let cool.

Take one jar of Marshmallow Creme (any size), one container of Cool Whip (again any size), one (16 ounce) can crushed pineapple, drained. I do mine in my food processor but you can whip it together with a mixer. Put the Marshmallow Creme in food processor or mixer bowl. Mix a bit, add Cool Whip a bit at a time, mixing using on and off pulses. Add drained pineapple and use on and off pulses to mix. Spoon into crust and freeze. Remove from freezer about 20 minutes before serving. You can use any fresh fruit such as sliced strawberries, raspberries, blueberries or whatever you have.

B-man

[b-man]

Peach Praline Pie


Prepare one unbaked pie shell.

Filling

4 cups canned (drained) sliced peaches
1/2 cup granulated sugar
2 tablespoons tapioca
1 teaspoon lemon juice

Mix and let set while you make the Topping.

Topping

1/4 cup butter
1/2 cup all-purpose flour
1/4 cup brown sugar
1/2 cup chopped pecans

Mix with hands until crumbly. Put 1/4 of this on bottom of unbaked pie shell. Put peach mixture on top. Put remaining topping on top of the peach mixture. Bake at 350 degrees F for about 50 minutes.

B-man

[b-man]

Tropical Orange Pie


Ingredients:

1 (9-inch) unbaked pie shell
1 (14 ounce) sweetened condensed milk
3 eggs
3/4 cup frozen pineapple orange concentrated, thawed
1/3 cup water
2 tablespoons lemon juice
3/4 cup whipping cream

Preheat oven to 325 degrees F. Prick pie crust all over with fork. Bake 8 to 10 minutes or until set and dry.

For filling with rotary beater or fork, beat eggs in medium sized bowl. Gradually stir in sweetened condensed milk, stir in juice concentrate, water and lemon juice.

Spoon filling into partially baked pie crust. Bake 35 to 40 minutes or until set. Cool 1 hour.

Cover and chill at least 3 hours.

To serve, with mixer, beat whipping cream until soft peaks form. Spread over pie. Serve. Refrigerate any remaining pie.

B-man

[b-man]

Frozen Ambrosia Pie


Ingredients:

1 (11 ounce) can mandarin oranges in light syrup
1 (8 1/4 ounce) can crushed pineapple in heavy syrup
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 1/2 cups frozen whipped topping, thawed and divided
3/4 cup flaked coconut, toasted (toasted coconut, see below)
1 (9 ounce) graham cracker crust **(Extra Serving Size)**

Garnishes: maraschino cherries, pecans, toasted flaked coconut (as, desired)

Drain oranges and pineapple, reserving 2 tablespoons pineapple syrup. Gently press oranges and pineapple between paper towels to remove excess moisture.

Beat cream cheese at medium high speed of an electric mixer until creamy. Gradually add reserved pineapple syrup and milk, beating until smooth. Fold in 1 1/2 cups whipped topping. Gently fold in orange pineapple mixture and 3/4 cup coconut. Spoon filling into crust. Cover; freeze until firm.

Let pie stand at room temperature 20 minutes before serving. Dollop remaining 1 cup whipped topping on top of pie. Garnish: as, desired.

How to toast coconut: Toasting coconut enhances the flavor and lightly colors the coconut a very light golden brown color. Spread the coconut in a single layer on a baking sheet with shallow sides. Bake at 325 degrees F, tossing occasionally, for about 10 minutes.

B-man

[b-man]

Frozen Coconut Caramel Pie


Ingredients:

1/4 cup butter
1 (7 ounce) package flaked coconut
1 (8 ounce) package cream cheese
1 (14 ounce) can Eagle Brand sweetened condensed milk
1 (16 ounce) container Cool Whip, thawed
2 baked 9-inch pie shells
1 (12 ounce) jar caramel ice cream topping

Melt butter in large skillet. Add coconut and chopped pecans; cook until golden brown. Stir frequently. Set mixture aside.

Combine cream cheese and Eagle Brand milk; beat until smooth. Fold in cool whip. Lay 1/4 of cream cheese mixture in each pie shell. Drizzle 1/4 of caramel topping on each pie shell. sprinkle 1/4 of coconut mixture evenly over each pie. Repeat layers with remaining ingredients. Cover and freeze until firm. Let frozen pie stand at room temperature for 5 minutes before slicing.

B-man

[b-man]

Cherry Cheese Pie


This pie is simple to make, and as good as any pie shop's pie. The weight of the pie will surprise you also.


Ingredients:

1 (9-inch) graham cracker crumb crust or baked pastry shell
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can Eagle Brand sweetened condensed milk
1/3 cup ReaLemon lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling, chilled

In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla extract. Pour in prepared crust. Chill at least 4 hours or until set.

Top with cherry pie filling before serving. Refrigerate remaining pie after serving.

I prefer to make this pie the day before. Chill and top with cherry pie filling. The flavors are more blended then. Enjoy!


B-man

[Aline]

Rhubarb Strawberry Pie

2-1/2 cups diced rhubarb
3/4 cup sugar
2-1/2 Tbsp Minit tapioca
1 tsp lemon juice
1/8 tsp nutmeg
1/8 tsp salt
2 cups fresh strawberries
1 Tbsp butter
Pastry


Combine first 6 ingredients; let sit 10 minutes. Lightly fold in strawberries. Pour mixture into deep, pastry-lined 9-inch pie plate. Dot with butter and cover with pastry. Slash crust and rub with cream or milk.

Bake at 425 F for 10 minutes then lower heat to 350 F and bake 30 minutes or until crust is golden brown.

[Aline]

Butterscotch Cream Pie

2 cups all purpose flour
2 tbsp ground pecans, toasted
¼ tsp salt
½ cup unsalted butter, cut into pieces and chilled
2 tbsp golden brown sugar, packed
1 egg yolk
4 to 6 tbsp cold water

Filling

1 cup pecan halves, lightly toasted
1 cup golden brown sugar, packed
1/3 cup all purpose flour
1 cup milk
3 tbsp unsalted butter
1 tbsp vanilla extract
1 egg yolk

Topping

1 cup whipping cream
2 tbsp sugar
1 tsp vanilla extract
chopped toasted pecans, for garnish


For crust, combine flour, ground pecans and salt. Cut in butter until an even, crumbly texture. In a separate bowl, whisk brown sugar with egg yolk and 4 Tbsp water and add to flour. Mix just until dough comes together, adding a little more water, if needed. Wrap and chill for 30 minutes.

On a lightly floured surface, roll out dough to 1/8-inch thick. Line a 10-inch pie shell with dough and trim. Chill for 20 minutes.

Preheat oven to 375° F. Line pie shell with aluminium foil and weight with pie weights, rice or dried beans. Bake for 18 to 20 minutes, then remove foil and weights and bake for 5 to 7 minutes more, until centre of pie shell is dry and edges are lightly browned. Allow to cool.

For filling, line bottom of baked pie shell with toasted pecan halves. In a saucepot, mix brown sugar and flour together, crushing any visibly large lumps of brown sugar. Whisk in milk until smooth. Stir filling over medium low heat to start dissolving sugar, then stir in butter. Cook filling for about 8 minutes, stirring constantly, until it thickens. Remove from heat and scrape into a bowl. Stir in vanilla and egg yolk. Scrape filling into pie shell and spread evenly. Chill for at least 2 hours before topping.

For topping, whip cream to soft peaks and fold in sugar and vanilla. Spread evenly over butterscotch filling and garnish with chopped pecans. Chill until ready to serve.

Pie with filling can be made up to 2 days in advance, and topped up to 6 hours in advance.

Yield: 1 10-inch pie. Makes 8 to 12 servings

[Aline]

Maple Apple Cream Pie

1 unbaked pastry shell (9 inches)
2 Tbsp butter or margarine
6 medium Golden Delicious apples (about 2 lbs), peeled & cut into eighths
1/2 cup packed brown sugar
1/3 cup maple syrup
2 Tbsp cornstarch
1 can (12 ounces) evaporated milk
1 egg yolk
1 tsp vanilla extract
1/2 cup whipping cream
1/4 tsp ground cinnamon
1 Tbsp sugar


Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

In a skillet, melt butter. Add apples and brown sugar; cook and stir until apples are tender and coated, 15-20 minutes. Cool to room temperature. Spread evenly into shell.

In a saucepan, combine syrup and cornstarch until smooth. Gradually add milk. Bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Remove from heat. Gradually stir 1/4 cup into egg yolk; return all to pan. Cook over low heat for 2 minutes. Remove from heat; add vanilla. Cool to room temperature. Pour over apples. Chill until set, about 2 hours.

In a mixing bowl, beat cream until soft peaks form. Add cinnamon. Gradually add sugar, beating until stiff peaks form. Serve with pie. Store in the refrigerator.

[Aline]

This is my grandmother's recipe from her 1930s cookbook. This pie was made every year at Christmas. Hope you enjoy!

Raisin Pie

1 cup boiling water
2 cups seedless raisins
¾ cup brown sugar
½ tsp cinnamon
4 Tbsp flour
Cold water
¼ tsp salt
2 Tbsp butter
1 Tbsp vinegar
1 tsp vanilla


Add raisins to the boiling water and simmer for 5 minutes. Add brown sugar and cinnamon. Mix flour into a soft paste with cold water. Pour and stir the flour paste into the boiling raisin mixture; stir and cook until thicken.

Add salt, butter, vinegar, and vanilla.

Bake in hot oven 425 F until pastry dough is brown and cooked, 30-35 minutes.

[Aline]

Combine the best tastes of classic apple and runny butter tarts in this new decadent take on butter tarts.

2 apples (such as McIntosh, Crispin or Spy)
2 Tbsp all-purpose flour
1/4 tsp cinnamon
Generous pinch nutmeg
1/4 cup coarsely chopped pecans or unblanched almonds (optional)
3 Tbsp butter, melted
3 Tbsp packed brown sugar
1 egg, lightly beaten
1/2 cup corn syrup
1 tsp vanilla
1/4 tsp salt
12 pastry-lined tart cups
1/3 cup coarsely chopped pecans or almonds (optional)


Peel and core apples; chop into 1/4-inch pieces to make 2-1/2 cups.

In bowl, toss apples with flour, cinnamon and nutmeg until evenly coated. Stir in 1/4 cup pecans (if using). Set aside.

In small bowl, stir butter with sugar until dissolved. Whisk in egg just until blended. Whisk in corn syrup, vanilla, and salt.

Fill each tart shell with scant 1/4 cup apple mixture, pressing to fill shells. Whisk butter mixture; drizzle 1 Tbsp over each tart to coat apples. Evenly divide remaining butter mixture among tarts. Sprinkle evenly with 1/3 cup pecans (if using).

Bake in 375 F oven for 18 to 20 minutes or until rich golden brown. Makes 12 tarts.

[Aline]

Graham cracker crust
4 oz pkg softened cream cheese
1 cup powdered sugar
1/2 cup smooth peanut butter
1/2 cup milk
1 large tub Cool Whip
1/2 cup chopped salted peanuts


Put graham cracker crust in pie dish to make a base. Beat cream cheese, sugar, peanut butter and milk together until smooth. Fold in Cool Whip. Put mixture on top of base. Sprinkle peanuts on top. Freeze. Take out of freezer 5 minutes before cutting. Delicious!

[Aline]

1 cup molasses
½ cup all-purpose flour
1 cup brown sugar
¼ tsp baking soda
1½ cups boiling water


Mix all ingredients together. Pour into unbaked pie shell. Bake at 350 F for 40 minutes, until pie puffs up and thickens.

[Aline]

6 eggs, beaten
1-1/2 cups white sugar
2-1/2 cups mashed potatoes
6 Tbsp melted shortening
2 tsp vanilla
4 cups flour
2 tsp salt
8 tsp baking powder
3/4 tsp nutmeg


Cover and put in fridge overnight or all day. Roll out the dough and cut into doughnut shapes.

Deep fry until golden brown.

Dip in heated maple syrup, remove and place onto cooling rack until cool.

[Aline]

1 cup water
½ cup butter
1 cup sifted all-purpose flour
1/8 tsp salt
4 eggs


Combine water and butter in a heavy saucepan and place over medium heat. Cook until butter is melted and water comes to a boil.

Remove from heat and add the flour and salt all at once.

Stir vigorously with a wooden spoon until mixture is smooth and leaves side of pan, and forms a ball around the spoon. If a ball does not form almost immediately, hold the saucepan over low heat and beat briskly a few seconds. Cool slightly.

Add the eggs, one at a time, and beat until the mixture is smooth and glossy after each addition.

Drop the mixture by rounded tablespoonfuls or spoon pastry into icing bag with a 1-inch plain piping tube attached and pipe into desired shapes on a lightly-greased baking sheet, leaving 2 inches between the puffs to permit spreading.

Bake in a preheated 450 degree oven on shelf above center for 8 minutes. Reduce oven temperature to 350 degrees and bake for 20 to 40 minutes longer, depending on size of puffs, until dry and browned, no bubbles of fat remain on the surface and the sides of the puffs feel rigid. Remove from baking sheet immediately and let cool on racks. Cut a cap off each puff and fill with pastry cream. Replace the cap and dust with confectioners’ sugar.

NOTE: You may use an electric mixer to beat in eggs.

ÉCLAIRS

Using a spoon or large round pastry tube, shape the cream puff mixture on a baking sheet to finger lengths. Bake, cool and slit each puff at the side. Fill with pastry cream and frost with melted chocolate or chocolate glaze.

BEIGNETS SOUFFLÉS

Flavor cream puff mixture with ¼ teaspoon orange extract or 1 tablespoon rum and drop by tablespoons into deep hot fat (370 F). Fry until brown on all sides. Serve hot, sprinkled with confectioners’ sugar.

[Aline]

3/4 cup milk
2 Tbsp butter
1 Tbsp sugar
1/8 tsp salt
3/4 cup sifted all-purpose flour
3 eggs


Combine milk, butter, sugar and salt in heavy saucepan. Cook over medium heat until butter is melted and sugar is dissolved, stirring constantly. Beat in flour and eggs as directed in recipe posted above (Basic Chou Pastry).

Pipe out as desired on a lightly-greased baking sheet. Bake in preheated 450 degree oven for 8 minutes. Reduce oven temperature to 350 degrees and bake for 20 to 40 minutes longer, depending on the size of the puffs or éclairs, until dry. Cool on wire rack. Fill as desired.

[Kitchen Witch]

Almond Pie Crust


1 3/4 cups Toasted almonds -- blanched
3 tablespoons Unsalted butter -- melted
2 tablespoons White corn syrup

Coarsely chop almonds and stir in the melted butter.
Add corn syrup. Spoon into a 9-inch buttered pie plate.
Press onto bottom and up sides of plate.

[Kitchen Witch]

Amish Pat in Pan Pie Crust


1 1/2 cups Flour
3 tablespoons Flour
1 1/2 teaspoons Sugar
1/2 teaspoon Salt
1/2 cup Vegetable oil
3 tablespoons Cold milk

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 pie plate, the across the bottom.
Flute the edges. Makes one single crust 8 or 9-inch pie.

[Kitchen Witch]

Baked Crumb Crust


-----GRAHAM CRACKERS (ABOUT 16-----
1/3 cup Margarine
1/3 cup Butter
1 1/3 cups Graham crackers Crumbs
1/4 cup Sugar
-----VANILLA WAFERS(ABOUT 24 2-----
1/4 cup Margarine -- -=OR=-
1/4 cup Butter
1 1/3 cups Vanilla wafers Crumbs
-----CHOCOLATE WAFERS(18 2-1/4-----
1/3 cup Margarine -- -=OR=-
1/3 cup Butter
1 1/3 cups Chocolate wafers Crumbs
-----GINGERSNAPS (ABOUT 20 2-----
1/3 cup Margarine -- -=OR=-
1/3 cup Butter
1 1/3 cups Gingersnaps crumbs
-----ZWIEBACK-----
6 tablespoons Margarine -- -=OR=-
6 tablespoons Butter
1 1/3 cups Zwieback crumbs
1/4 cup Sugar
-----CEREAL FLAKES (ABOUT 4 CUPS-----
1/2 cup Margarine
1/2 cup Butter
1 1/3 cups Corn Cereal flakes -- -=OR=-
1 1/3 cups Wheat cereal flakes
1/4 cup Sugar

Let butter or margarine soften.
Place a long length of waxed paper on pastry board; stack crackers,
or pour cereal, down center. Make double fold in paper; tuck ends under.
Gently roll fine with rolling pin. In a 2 cup measuring cup, mix 1-1/3 cups
of crumbs, sugar, and butter with fork until crumbly.
Set aside 3 tablespoons (optional). With the back of spoon,
press rest to bottom and sides of 9" pie plate, forming small rim

. Bake at 375 F. for 8 minutes. Cool; fill; top with reserved crumbs.

[Aline]

(8 servings)

1-1/4 pounds ricotta cheese
1/3 cup sugar
Pinch of salt
4 eggs, separated
1 teaspoon almond extract
1/3 cup finely chopped citron (lemon)
2 tablespoons kirsch
2 tablespoons orange juice
1 teaspoon grated orange rind
Confectioners' sugar


Preheat oven to 400 F.

Force the cheese through a sieve. Stir in the sugar, salt, egg yolk, almon extract, citron, kirsch, orange juice and rind. Beat the egg whites until stiff but not dry and fold into the cheese mixture.

Pour mixture into pastry-lined pie plate. Use the pastry strips to make a lattice over the top.

Place in oven and immediately reduce the heat to 375 F. Bake for about 45 minutes, or until the filling is set and a knife inserted into center comes out clean.

Turn off the heat and allow pie to cool to room temperature in the oven. Pie will fall somewhat as it cools. Sprinkle with confectioners' sugar. Chill.

[Kitchen Witch]

CHOCOLATE CHESS PIE

3 oz. unsweetened chocolate
1/2 cup butter
1 5-oz. can evaporated milk
2 eggs, beaten
1 tsp. vanilla
2 cups sugar
2 Tbsp. flour
1 9-inch pie shell

In a saucepan, melt chocolate, add butter and melt. Add evaporated milk, eggs, vanilla, sugar and flour and cook over medium heat for 5 minutes stirring constantly. Pour into pie shell and bake at 375 degrees for 20 - 25 minutes.

[Kitchen Witch]

Old South Butterscotch Pie

1 baked pie crust
1 1/4 c firmly packed dark brown sugar
1/4 tsp salt
2 tbsp water
2 c milk
4 1/2 tbsp cornstarch
3 egg yolks
2 tbsp butter
1/2 tsp vanilla
1 cup heavy cream, whipped
1/4 c pecan halves

Combine brown sugar, salt and water in double boiler; boil about 5 minutes until a thick syrup. Mix the cornstarch with 1/4 cup of the milk, then combine with remaining milk and add to hot syrup, cooking until thickened - stirring constantly; cook 15 minutes longer, stirring constantly.
Beat the egg yolks, adding a small amount of the milk mixture and whisking to combine. Return egg mixture into pan with milk mixture and cook, stirring, 5 minutes more. Add the butter and vanilla, cool.
Pour into baked and cooled crust. Garnish with whipped cream.

[Aline]

2 squares semisweet chocolate
¼ cup butter
1 can Eagle Brand Sweetened Condensed Milk
½ cup hot water
2 eggs, beaten
1 tsp vanilla extract
Pinch of salt
1¼ cups pecan halves or pieces
1 (9-inch) unbaked pastry shell


Melt chocolate with butter. Stir in Eagle Brand, hot water and eggs; mix well. Remove from heat; stir in vanilla, salt and pecans. Pour into prepared pastry shell.

Bake in preheated oven at 350 F for 40 minutes or until center is set. Cool slightly. Serve warm or chilled. Garnish as desired.

[kaci]

Butterscotch Pie-Fannie Farmer 1896 Cookbook


4 tablespoons Butter
6 tablespoons Flour
3/4 cup Brown Sugar
1/2 teaspoon Salt
2 Eggs
2 cups Milk
3 tablespoons Caramel Syrup

CARAMEL SYRUP
1/2 cup Sugar
1/3 cup Boiling Water

Cream Butter and add flour gradually.
Then add sugar mixed with egg slightly beaten and salt.
Scald milk with three teaspoons caramel syrup and add gradually to mixture.
Cook fifteen minutes in a double boiler, stirring constantly until mixture thickens,
and afterwards occasionally.

CARAMEL SYRUP

Caramalize 1/2 cup sugar, add 1/3 cup boiling water, And let boil until a thick syrup
is formed.
Place in a precooked pie shell. Cool.

Yield: 6 servings



Fannie Farmer Boston Cooking School Cookbook Copywrite 1896

[Kitchen Witch]

SUGAR-FREE APPLE PIE

You will need for this recipe one double pastry crust.

Preheat oven to 450* F. Prepare pasty, line pie plate with bottom crust; set aside

Over medium heat, in small saucepan, combine and stir constantly until thick and bubbly (about 3 to 5 minutes):
6 oz. apple juice, from frozen concentrate -- unsweetened
2 tablespoons flour, heaping
1 teaspoon cinnamon
1/4 teaspoon salt

Stir in:
5 large apples, Macintosh, Granny Smith or combination, peeled and sliced

Transfer mixture to pie crust and dot with:
1 tablespoon butter or margarine

Top with second crust, seal, trim and flute edges; slit top to allow steam to escape. Brush top very lightly with water and sprinkle with:
1/8 teaspoon nutmeg, if desired.

Bake in preheated oven 15 minutes. Reduce heat to 350* F. bake for 30 minutes more or until pie is done.

[Aline]

1/2 cup butter
3/4 cup sugar
2 squares (1 oz each) unsweetened chocolate
2 eggs
2 cups whipped topping


Cream together butter and sugar. Stir in melted chocolate.

Add eggs, one at a time, beating 5 minutes each time (this is the secret of the silky texture).

Fold in the whipped topping. Chill for 2 hours. Pour into a 9-inch baked pie shell.

*This comes from a community fundraising cookbook. It says to chill before pouring into the baked pie shell. I don't know if this is a mistake or so that your crust doesn't become soggy.

[Kitchen Witch]

Pumpkin Dutch Apple Pie

A candied layer of walnuts is broiled on top of the creamy pumpkin pie for an elegant version of this traditional holiday dessert. Sort of a Pumpkin Pie Brûlée for the pilgrim set!


1 9-inch deep-dish pie shell, unbaked
1 1/4 C coarsely chopped walnuts
3/4 C packed brown sugar
1 can (15 oz.) pure pumpkin
1 can (12 fl. oz.) evaporated milk
3/4 C granulated sugar
2 large eggs, lightly beaten
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
3 T butter, melted

Directions: PREHEAT oven to 425° F.

COMBINE walnuts and brown sugar in small bowl. Place 3/4 cup nut- sugar mixture on bottom of pie shell. Combine pumpkin, evaporated milk, granulated sugar, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour into pie shell.

BAKE for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.

COMBINE butter and remaining nut-sugar mixture; stir until moistened. Sprinkle over cooled pie. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly. Cool before serving.

[kaci]

From the world-famous advice columnist, Abigail Van Buren

Abby's Famous Pecan Pie

1 9-inch unbaked pie crust
1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
1/2 teaspoon salt
1 teaspoon vanilla
1 heaping cup pecan halves

Heat oven to 350 degrees. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour filling into unbaked pie crust; sprinkle with pecan halves. Bake for 45 to 50 minutes or until center is set.
(Toothpick inserted in center will come out clean when pie is done.) If crust or pie appears to be getting brown, cover with foil for the remaining baking time. Remove from oven and cool. You can top it with a bit of whipped cream, but even plain, nothing tops this!

Note- for the pie crust, I have been using a 9 inch deep pie shell, which I buy at the grocery store, they are frozen and come 2 to a package.

That is dark brown sugar, and pack it hard into the cup, that is what firmly packed means, push down on the surgar with a spoon.

The butter is marked to show how much is needed for melted 1/3 cup.

It is easy to make.

I used a stick of spaghetti raw to stick into the pie to see if it is done, you can break the stick in 1/2 in case you need another piece.l

When you pour the pie into the shell, it will not come to the top, but during baking it will rise up to the top, so that is why you need to get a deep shelled one.

Try baking for 45 minutes, if not done keep trying 5 minutes more until your spaghetti comes out clean. I insert it in the middle of the pie, you can also try the side after you try the middle. I have been baking this for about 50 minutes or so. I bake the pie on the 2nd shelf of the oven, depends upon your oven.

Every oven bakes different.

This is a "Speciality Of the House) recipe from the Phoenix Hotel at Lexington, Kentucky, I begged this from the pastry chef to share with you.


NOTE: This is in my Cook book What's Cooking in Kentucky page 256 I
bought when we were in Lexington.


I make this a lot for my GS and he loves it.

[kaci]

Chili's Chocolate Chip Paradise Pie



What makes this dessert so special is the way it comes to your table sizzling in a cast iron skillet. Just like fajitas. The chocolate chip cookie and graham cracker crust "pie" is topped with a scoop of vanilla ice cream, and then drizzled with chocolate and caramel syrup. It's all served up in a hot skillet of cinnamon butter. Yum! If you want to prepare this one just like they do at the restaurant, you'll need one of those skillets for each serving. Small iron skillets work the best, but any 6 or 8-inch frying pan will do fine. You just have to be sure your pan is super hot to get that authentic Chili's "sizzle." If you don't have enough of the right pans for each serving, you can slide it all onto a plate. It may not have the sizzle of the real thing, but it'll still taste awesome!

Cookie Layer
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter (1 stick), softened
1/3 cup granulated sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut

Crust Layer
6 tablespoons butter
1/4 cup sugar
1 1/2 cups graham cracker crumbs

1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts

Cinnamon Butter
1/2 cup butter (1 stick), softened
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon

9 scoops vanilla ice cream
chocolate syrup
caramel syrup
6 tablespoons chopped walnuts
1. Preheat the oven to 325 degrees.
2. Combine the flour, baking soda and baking powder in a medium bowl.
3. In a separate large bowl, beat together the butter and sugar with an electric mixer. Continue beating for about 30 seconds or until mixture turns lighter in color. Add the egg, milk, and vanilla and beat until smooth.
4. Slowly mix the dry mixture into the wet mixture. Beat until well-combined and then mix in the coconut flakes. Set this cookie dough aside for now.
5. Melt 6 tablespoons of butter in a medium bowl in the microwave on high temperature for about 30 seconds. Add the sugar and stir well for 30 seconds. Add the graham cracker crumbs and stir. Press this mixture into the bottom of a 9x9-inch baking dish or pan.
6. Sprinkle the cup of chocolate chips evenly over the graham cracker crust.
7. Press the cookie dough into the dish, covering the chocolate chips. Use flour on your fingers to keep the soft dough from sticking.
8. Sprinkle the chopped walnuts over the dough. Use your fingers to press the nuts into the dough.
9. Bake for 40-45 minutes or until the edges of the "pie" become light brown.
10. Prepare the cinnamon butter by creaming together the butter, sugar and cinnamon in a small bowl with an electric mixer on high speed.
11. When you are ready to make your dessert, heat up a small skillet over medium heat. When the skillet is hot, remove it from the heat then add about 1 tablespoon of the cinnamon butter to the pan. It should quickly melt and sizzle. Slice the "pie" into 9 pieces and place one into the hot skillet. If the "pie" has cooled, you can reheat each slice by zapping it in the microwave for 30-40 seconds.
12. Place a scoop of ice cream on top of the "pie." Drizzle chocolate and caramel syrup over the dessert and then sprinkle about 2 teaspoons of chopped walnuts over the top. Repeat for the remaining ingredients and serve sizzling in the skillet.

Makes 9 desserts.

[doremi]

I'm so soryy that my message is not really related to the recipe. I just wondered if "dessert experts" would know what did I do wrong... It's about pie pastry cream/custard. I used potato starch same amount, instead of corn starch while I was cooking egg mixture. It was pudding like texture, I put them in the refridge. I thought it will be harden even more. Next day, it was SOUP!!! What did I do wrong???

[Aline]

Originally Posted by doremi

I'm so soryy that my message is not really related to the recipe. I just wondered if "dessert experts" would know what did I do wrong... It's about pie pastry cream/custard. I used potato starch same amount, instead of corn starch while I was cooking egg mixture. It was pudding like texture, I put them in the refridge. I thought it will be harden even more. Next day, it was SOUP!!! What did I do wrong???

Can you post the recipe and cooking method so we can see what you did and be able to help you?

Thanks
Aline

[doremi]

Thank you for your quick reply! Here is my recipe...

5 extra large egg yolks, room temperature
3/4 cup sugar
3 Tbs corn starch
1 1/2 cups scalded milk
1/2 tsp pure vanilla extract
1 tsp cognac
1 Tbs unsalted butter
1 Tbs heavy cream

In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 min., or until very thick. Reduce to low speed, and add the corn starch. With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constatnly with a wooden spoon, until the mixture thickens, 5-7 min. When the custard comes to a boil and appears to curdle, switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 min. The custard will come together and become very thick, like pudding. Stir in the vanilla, cognac, butter and heavy cream. Puor the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

Again, I used potato starch 3 Tbs instead of corn starch. Also, I had to cook longer than this recipe said. Since this is my first time custard, I was careful. Then, I put it in the refrigerater through the night. I thought it would've helped it to be harder, but it became totally soupy.

I hope you can help me out here!!!
Thanks again

[Kitchen Witch]

Cornstarch, arrowroot, potato starch, and tapioca do break down and get runny after a day or two when making pie fillings. That is normal for starches. The fact that you cooked it longer is what made it break down as much as it did.

From my notes:

Tips:
To avoid lumps, mix the starch with an equal amount of cold liquid until it forms a paste, then whisk it into the liquid you're trying to thicken. Once the thickener is added, cook it briefly to remove the starchy flavor. Don't overcook--liquids thickened with some starches will thin again if cooked too long or at too high a temperature.
Cornstarch, arrowroot, and tapioca are the most popular starch thickeners. They have different strengths and weaknesses, so it's a good idea to stock all three in your pantry.
Starch thickeners give food a transparent, glistening sheen, which looks nice in a pie filling, but a bit artificial in a gravy or sauce. If you want high gloss, choose tapioca or arrowroot. If you want low gloss, choose cornstarch.
Cornstarch is the best choice for thickening dairy-based sauces. Arrowroot becomes slimy when mixed with milk products.
Choose arrowroot if you're thickening an acidic liquid. Cornstarch loses potency when mixed with acids.
Sauces made with cornstarch turn spongy when they're frozen. If you plan to freeze a dish, use tapioca starch or arrowroot as a thickener.
Starch thickeners don't add much flavor to a dish, although they can impart a starchy flavor if they're undercooked. If you worried that your thickener will mask delicate flavors in your dish, choose arrowroot. It's the most neutral tasting of the starch thickeners.
Tapioca starch thickens quickly, and at a relatively low temperature. It's a good choice if you want to correct a sauce just before serving it.
Substitutes: roux (Higher in fat, but best for gravies, stews, and gumbos.) OR instant flour (Use twice as much. Flour turns sauces opaque, imparts a starchy flavor, thins out if cooked too long, and breaks down if frozen and thawed.) OR potato (Adding grated potato to soups or stews will thicken them.) OR nut flours (These have a more pronounced flavor.)

[Aline]

After doing an internet search about potato starch, the results produced the same info as KW's at the Cook's Thesaurus website. I also found this info:

From a celiac recipe site:

For pudding and pie fillings: Cornstarch, potato starch, tapioca or arrowroot. Since starches get watery after a day or so, a mild flavored gluten-free flour may be used. Look for a gluten-free flour combination with the least "gritty feel" such as sweet rice flour or a general rice flour and starch mixture.

From a professional baker's site:

Stirred or stovetop custards never get as thick as a baked custard have because their gel formation, primarily from eggs, is interrupted by stirring before it totally sets. They are often used as a sauce or as an ice cream base. For stirred custard mixtures, the eggs are cooked to the proper doneness when a thin film adheres to a metal spoon dipped into the custard. This point of coating a metal spoon is 20 to 30 degrees below boiling. Stirred custards should not boil. The finished product should be soft and thickened but not set. Stirred custards will thicken slightly after refrigeration.

Baked custards, the lightest of all, contain milk rather than cream and a relatively low ratio of eggs. As it is not unmolded, this custard does not need the extra thickening power of additional egg yolks. The gel is not stirred during the baking process, thus giving a more solid texture. Baked custard mixtures are done when a metal knife inserted off center comes out clean. The very center still may not be quite done, but the heat retained in the mixture will continue to cook it after removal from the oven. Cooking longer may result in a curdled and/or weeping custard. Cooking a shorter period may result in a thickened but not set custard.

Making Creamy Custard Pie Fillings on the Stovetop: Some fillings in pies are simple egg custards thickened with cornstarch. Whole eggs as well as egg yolks are used to add body and richness to the filling. Whisk constantly Use a wire whisk to stir the cornstarch, sugar and water mixture while it cooks to keep lumps from forming.

Pour slowly. When adding the hot cornstarch mixture to the egg yolks, place the bowl on a damp towel to keep it stable while you whisk. Spoon in the hot mixture slowly. Eggs need time to adjust to heat; they curdle if they're exposed to heat too quickly.

Cook thoroughly. Once the eggs are added to the filling, they must be cooked thoroughly. This not only kills bacteria but also ensures the eggs will not break down the cornstarch and cause the filling to be runny.

Cool slightly. If cooking a pie filling (like a pastry cream or pudding) over the stovetop, be sure that you let it cool slightly before pouring it into your cooled, pre-baked pie shell. A hot mixture added to a cool crust is likely to create a soggy bottom crust, while a completely cooled filling just won't adhere to the layer below it. A warm filling is ideal. (How to prevent soggy pie crusts).

Strain before using Strain the mixture through a fine sieve into a pitcher or measuring cup to remove any tell-tale signs of small, cooked egg white lumps.

The usual custard proportions are 1 egg plus 2 tablespoons sugar for each cup of milk. This is the minimum ratio of eggs to milk which will produce a properly thickened custard, although as many as 4 eggs may be used and the sugar may be increased to 4 tablespoons. Increasing the sugar makes the custard less firm and lengthens the cooking time. Increasing the eggs make the custard more firm and shortens its cooking time.

Any stirring when the custard has cooled to incorporate the flavorings will thin it.

Sugar also increases the coagulation temperature and time. Don't dump the sugar directly onto the eggs and let it sit; this causes the yolks to "burn" into hard little lumps that detract from your creamy custard. Rather, add the sugar while your whisk is moving; this way, the sugar will be gradually incorporated into the eggs. However, too much sugar prevents the eggs from coagulating.

Custards curdle basically because it was cooked too fast or at too high a temperature.

Eggs are the key to the chemical reaction that creates custards, and the success of the custard depends on what happens to the eggs.

"Eggs are the main thickener in most custards and the yolks make them smooth and rich," says Sarah Phillips, author of "Baking 9-1-1." "Both egg yolks and whites contain proteins, which change from liquid to solid, called coagulation, when cooked or baked. This means that the liquid egg becomes firmer. As heating continues the egg eventually becomes semi-gelled or fully gelled when cooled, giving you the custard's texture."

The American Egg Board says, "When egg mixtures such as custards or sauces are cooked too rapidly, the protein becomes overcoagulated and separates from the liquid leaving a mixture resembling fine curds and whey." This is known as curdling, or syneresis.

To prevent sunrises or curdling," the Egg Board says, "use a low temperature, stir, if appropriate for the recipe, and cool quickly by setting the pan in a bowl of ice or cold water and stirring for a few minutes.

For stirred custard mixtures, the eggs are cooked to the proper doneness when a thin film adheres to a metal spoon dipped into the custard. This point of coating a metal spoon is 20 to 30 degrees below boiling. Stirred custards should not boil. The finished product should be soft and thickened but not set. Stirred custards will thicken slightly after refrigeration.

[bookwoman]

After indulging in some good victals at a friend's house in Germantown, MD this wonderfull desert pie was presented. I had to have the recipe and am now sharing it with all of you!

Recipe Name: FRESH PEAR AND APPLE PIE
Category: PIES
Serves: 6

4 each Apples (4 cups sliced)
4 each Firm Pears (4 cups sliced)
2 tbsp Lime Juice
2/3 Cup Brown Sugar, firmly packed
1/4 Cup Cornstarch
1/2 tsp Cinnamon
1/4 tsp Nutmeg
2 tbsp Butter
1 as req Pastry for a 9 inch pie

Preheat oven to 350 degrees

Prepare pastry or thaw frozen pastry and set aside. Peel and slice
apples and pears. Place in large bowl and toss with lime juice. Combine
brown sugar, cornstarch, cinnamon and nutmeg in small bowl. Toss with
apple and pear slices until coated. Turn into a 9x1-1/2 inch deep dish
pie plate. Dot with butter. Roll out pastry for top crust. Cut slits to
vent steam during baking and place over filling. Seal and flute edges.
Bake at 350 degrees for 45 to 50 minutes or until crust is lightly
browned.

[Kitchen Witch]

Almond Pie Crust


1 3/4 cups Toasted almonds -- blanched
3 tablespoons Unsalted butter -- melted
2 tablespoons White corn syrup

Coarsely chop almonds and stir in the melted butter.
Add corn syrup. Spoon into a 9-inch buttered pie plate.
Press onto bottom and up sides of plate.




CHOCOLATE ALMOND ICE CREAM PIE


4 cups chocolate almond ice cream, slightly softened
1 cup hot fudge sauce
whipped cream
toasted almonds
chocolate curls
maraschino cherries

PREPARATION:
Layer scoops of ice cream with sauce in the pie crust. Cover tightly and freeze until firm, at least 4 hours. Serve with additional toppings, whipped cream, toasted almonds, chocolate curls, etc. if desired. 8 servings

If desired, swirl marshmallow creme in ice cream before pouring into crust.

[uspatriot]

Oreo Pudding Pie
2 cups milk
2 packages (4-serving size each) Instant Chocolate Pudding
10 oreos cut in half
8 oz. cool whip or 1 1/2 cups whipping cream, whipped
1 oreo pie crust
Mix milk and pudding mixes. Spoon 1 1/2 cups pudding into the pie crust. Top with the oreos. Mix rest of the pudding with the cool whip or whipped cream and spoon over oreos. Refrigerate 3 hours. Garnish pie with extra whip cream and oreo bits, if desired.

[Kitchen Witch]

CHERRY CREAM PIE

1 8 oz. package of cream cheese softened
1 cup of sour cream
1/2 cup of milk
1 pkg. (3 3/4 oz. size) instant vanilla pudding mix
1 (1lb 5oz can) of cherry pie filling
1 baked frozen or unbaked crumb pie crust

Beat together first 3 ingredients using slow speed on your mixer. Fold in pudding mix. Reserve 1/2 cup of the cherry pie filling; marble the remainder into the pudding mixture. Pour into the pie shell; top with the remaining pie filling. Chill thoroughly.

[ladyseville]

Chocolate Chip Pie

1 C. sugar
1 C. brown sugar
1 C. flour
2 large eggs, slightly beaten
1 C. melted unsalted butter
1/2 C. coarsely chopped pecans or walnut
1 1/2 C. chocolate chips
1 (10-inch) unbaked pie crust

Mix white sugar, brown sugar and flour. Stir in eggs and butter, combining well. Fold in pecans and chocolate chips.

Spread mixture in crust, and bake at 325°F., 60 to 70 minutes or until a knife inserted in the center comes out clean. This pie freezes exceptionally well, if it lasts that long.

Makes 8 servings.

[ladyseville]

Peanut Butter Pie

2 oz. cream cheese
1 C. confectionary sugar
1/3 C. half and half
1 t. vanilla
1 C. peanut butter
1 1/2 C. heavy cream whipped

Using an electric mixer, combine cream cheese, confectionary sugar, cream, vanilla and peanut butter together.

Whip the cream until very stiff in a small bowl. Add 1/3 of the whip cream to the peanut butter mixture. Fold in the rest of the whipped cream. Spoon into prepared crust. Refrigerate until ready to serve.