Pies & Pastries

[ladyseville]

Gianduia Pie

For the crust:
22 Nabisco Famous Chocolate Wafers
1/2 C. toasted and skinned hazelnuts
1/4 C. ( 1/2 stick) butter, melted and slightly cooled
1 T. granulated sugar
1/8 t. salt
1/2 t. vanilla extract

For the filling:
3/4 C. toasted and skinned hazelnuts
1 1/2 C. heavy cream, chilled
1 t. vanilla extract
1 (13-oz.) jar Nutella

To prepare the crust, preheat oven to 350°F. In a food processor, place cookies and nuts and process until finely ground. Add melted butter, sugar, salt and vanilla and pulse to moisten cookie mixture. Press the mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted. Bake until crisp, 6 to 8 minutes. Cool completely before filling.

To prepare the filling, in a food processor, add nuts and chop finely. Set aside. With an electric mixer, whip the cream and vanilla until stiff peaks form. In a separate bowl, combine 1/4 of the whipped cream with the Nutella. Stir until smooth. Gently fold Nutella mixture back into the remaining whipped cream. Fold in the reserved hazelnuts. Scrape the filling into the prepared pie shell and smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about 6 hours.

[ladyseville]

Eagle's Coconut Custard Pie

9 inch unbaked pastry shell
1 C. flaked coconut
3 eggs
14 oz. sweetened condensed milk
1 1/4 C. hot water
1 t. vanilla extract
1/4 t. salt
1/8 t. ground nutmeg

Preheat oven to 425° F. Toast 1/2 cup coconut; set aside. Bake pastry shell 8 minutes; cool slightly. Meanwhile, in medium bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into prepared pastry shell. Sprinkle with toasted coconut. Bake 10 minutes. Reduce oven temperature to 350° F.; bake 25 to 30 minutes longer or until knife inserted in center comes out clean. Cool. Chill if desired. Refrigerate leftovers.

FOR CUSTARD PIE: Omit coconut. Proceed as above.

[ladyseville]

Bolton's Landing's Buttermilk Pie

A 300-degree baking temperature gives this pie a super-creamy texture. The recipe requires an unusually long baking time, however, and you should allow several hours or overnight for the pie to set up. Also, the filling is softer than most buttermilk pies when it comes out of the oven, which could fool some people into thinking they've made a mistake. Don't worry — just refrigerate the pie overnight. You'll be amazed at the difference.

3 eggs
1/2 cup margarine, melted
1 cup buttermilk
2 cups sugar
1-1/2 teaspoons flour
1-1/2 teaspoons self-rising flour
1 teaspoon vanilla
9-inch unbaked pie crust for single-crust pie

Heat oven to 300 degrees.

Beat together eggs, margarine, buttermilk, sugar, flour, self-rising flour and vanilla until eggs are thoroughly combined (mixture does not need to be beaten until it foams). Pour into pie crust.

Bake 60 to 70 minutes or until the edges appear to be gelled. (The pie may look as if it's not baking, but do not raise oven setting. The low temperature makes for a smooth texture.) The pie will puff a bit, then fall in the oven. It may seem very soft and jiggly when it comes out of the oven, but it will firm as it cools. Also, the best buttermilk pies have a bit of "ooze" so don't worry if yours doesn't make a perfect triangle even after it has set up.

Serves 6 to 8.

[ladyseville]

Blueberry Custard Pie

1/2 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon ground cinnamon
3 cups blueberries -- fresh or frozen
3 tablespoons orange juice
1 1/4 cups milk
3 egg yolks
1/2 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 teaspoon lemon extract -- or lemon juice
3 egg whites
1/2 teaspoon cream of tartar
6 tablespoons granulated sugar
1 9 inch pie crust -- baked

Preheat oven to 350ºF.

In a saucepan, stir together 1/2 cup sugar, 3 tablespoons cornstarch and the cinnamon. Stir in the blueberries and orange juice.

Cook and stir until the mixture is bubbly. Cover and set aside. For the custard, in a saucepan, combine the milk, egg yolks, 1/2 cup sugar, 2 tablespoons cornstarch and the salt. Cook and stir until bubbly. Cook and stir for 2 minutes longer. Stir in the extract. Cover and set aside.

In a medium mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the 6 tbl. sugar, beating until stiff peaks form. Pour the berry mixture into the pie crust. Carefully spread the custard evenly over the blueberries. Spread the meringue over the custard, spreading to the edge to seal.

Bake for 15 minutes. Cool on a wire rack. Store in the refrigerator.

[ladyseville]

Buttered Rum Banana Pecan Pie Recipe
1 refrigerated piecrust (from 15-oz. package)

5 T. butter or margarine (divided)

1 C. chopped pecans

2 ripe medium bananas, sliced

20 caramels

3 T. whipping cream

2 T. dark rum

1 1/4 C. powdered sugar

Topping (See recipe below)

Preheat oven to 450°F.

Prepare piecrust according to package directions for one-crust baked shell, using 9-inch pie pan. Bake in preheated oven 9 to 11 minutes or until lightly browned. Cool completely.

In large skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until golden brown, 3 to 4 minutes, stirring constantly. Spoon pecans evenly over cooled baked shell. Layer banana slices over pecans.

In small heavy saucepan, combine caramels, remaining 3 tablespoons butter and whipping cream. Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. Remove from heat. Add rum; blend well. Beat in powdered sugar until well blended. Immediately spread over banana slices. Cool at room temperature 1 1/2 hours to allow caramel to settle.

Prepare topping. Spread over cooled filling. Refrigerate at least 2 hours before serving. Store in refrigerator.

Topping:
1 C. whipping cream
2 T. powdered sugar
1 t. vanilla extract

In small bowl, beat ingredients until stiff peaks form.


Makes 8 servings.

[ladyseville]

Peaches and Cream Pie Recipe

3/4 C. all purpose flour
1/2 t. salt
1 t. baking powder
1 small box (3 oz.) cook-and serve-vanilla pudding mix
3 T. butter, softened
1 egg
1/2 C. milk
1 29-oz. can sliced peaches, drained; reserve the syrup
1 8-oz. package cream cheese, softened
1/2 C. sugar
1 T. white sugar
1 t. ground cinnamon

Preheat oven to 350 degrees.

Grease sides and bottom of a 10-inch deep-dish pie pan. In a medium mixing bowl, mix together flour, salt, baking powder and dry pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan.

Arrange peach slices on top of the pudding mixture. In a small bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and cinnamon; sprinkle over top.

Bake for 30 to 35 minutes, until golden brown. Chill before serving.

[ladyseville]

Ghirardelli Gay Nineties Silk Pie

Crust:
4 oz. (4 squares) bittersweet chocolate
1 C. coarsely chopped pecans
1/2 C. packed brown sugar
1 T. butter, cut up

Break chocolate into small pieces and combine with remaining ingredients in a blender or food processor; process for 20 seconds, or until crumbly. (If a blender is used, blend chocolate first, then add remaining ingredients.) Press crumbs into a 9-inch pie plate. Chill while preparing filling.

Filling:
1 C. butter, softened
1 1/2 C. sifted powdered sugar
3 eggs, well beaten
2 T. bourbon whiskey
8 oz. bittersweet chocolate
1/4 C. heavy cream

Cream butter with sugar until fluffy. Beat in eggs and bourbon. Break chocolate into small pieces. In a heavy saucepan, melt broken chocolate with cream, stirring constantly.

Mix chocolate into creamed mixture. Spread into prepared crust. Freeze for one hour, or until slightly frozen. Spread with White Laced Whipped Cream to serve.

Makes 8 servings.

[ladyseville]

White Chocolate-Strawberry Pie Recipe
Crust:

1 refrigerated pie crust (from 15-oz. pkg.), softened as directed on package

Filling:
1 2/3 C. milk
1 t. unflavored gelatin
1 (3-oz.) pkg. vanilla pudding and pie filling mix (not instant)
3/4 C. white vanilla chips
1/2 pint (1 C.) whipping cream

Topping:
1 qt. (4 C.) fresh strawberries
3 T. white vanilla chips
2 T. oil

Heat oven to 450°F. Make pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Bake 9 to 11 minutes or until lightly browned. Cool.

Meanwhile, in medium saucepan, combine milk and gelatin; mix well. Let stand 5 minutes. Stir in pudding mix. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat; let stand 5 minutes.

Add 3/4 cup vanilla chips to pudding mixture; stir occasionally until melted.

Place plastic wrap over surface of pudding; refrigerate 1 hour to cool.
In small bowl, beat whipping cream until stiff peaks form. Fold 1/3 of whipped cream into cooled pudding mixture. Fold in remaining whipping cream. Spoon pudding mixture into cooled baked pie shell; spread evenly.
Twist stems of strawberries to remove or use tip of sharp knife, being careful to not cut berries. Place strawberries, pointed ends up, on filling, gently pressing about 1/4 of each berry into filling.

In small saucepan, heat 3 tablespoons vanilla chips and 2 teaspoons oil over low heat until melted, stirring constantly until smooth. Drizzle over strawberries.

Refrigerate at least 3 hours or until serving time.

Serves 8.

[ladyseville]

Grasshopper Mint Pie

CHOCOLATE COOKIE CRUST:
nonstick cooking spray
1/2 teaspoon water
1 teaspoon instant coffee granules
1 egg white
1 cup chocolate cookie crumbs

PIE:
1 7 1/2 ounce marshmallow creme
1 cup fat-free ricotta cheese
2 tablespoons creme de cacao
1/4 cup creme de menthe
1 1/2 cups thawed frozen fat-free whipped topping
1 tablespoon fat-free fudge topping

Chill Chocolate Cookie Crust.

Meanwhile, in medium bowl, combine marshmallow creme, fat-free ricotta, and creme de cacao and beat with an electric mixer on low speed until smooth. Add creme de menthe and beat until blended. Fold in light whipped topping. Spoon filling into chilled crust.

Freeze at least 5 hours, until firm. Just before serving, drizzle fat-free fudge topping over pie.

Chocolate Cookie Crust: Preheat oven to 375ºF. Lightly coat a 9-inch pie plate with nonstick cooking spray. In small bowl, combine water and instant coffee, mixing well. Stir in egg white.

In large bowl, combine cookie crumbs and egg white mixture, stirring wick a fork until crumbly. Using back of large spoon, press crumb mixture onto bottom of prepared pie place. Bake 8 to 10 minutes.

[ladyseville]

Lincoln County's Black Jack Pie Recipe

1 9-inch baked pie crust
2/3 C. sugar
1/3 C. cornstarch
1/4 t. salt
3 C. milk
3 eggs, separated
1 T. butter
2 t. vanilla
4 T. cocoa
9 T. sugar, divided
2 T. Jack Daniel's Whiskey

Prepare pie crust and cool. Combine next four ingredients in saucepan. Separate eggs (reserve whites for meringue). Beat egg yolks and add to ingredients in saucepan; blend well. Stir mixture over medium heat until it boils. Stir and boil for 1 minute, being careful not to let it burn. Remove from heat and stir in butter and vanilla. Combine cocoa, 3 tablespoons sugar and Jack Daniel's Whiskey; add to filling. Return to heat, stirring constantly, just until it starts to boil again. Remove from heat; pour into prepared pie crust.

Preheat oven to 350°F. While pie is still hot, beat egg whites until foamy. Gradually add 6 tablespoons of sugar and beat until stiff. Spread meringue over pie, carefully sealing edges to crust. Bake for 8 minutes or until golden brown. Cool.

Makes 6 to 9 servings.

[ladyseville]

The Pontchartrain Hotel's Mile-high Ice Cream Pie

Crust:
1 1/2 C. sifted flour
1/2 t. salt
1/2 C. shortening
4 to 5 T. cold water

Sift together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle one tablespoon cold water over flour mixture and gently toss with fork.

Form into a ball with fingers and roll out to one-eighth-inch thickness on lightly floured surface. Fit loosely into a 9-inch pie pan, pricking well. Bake for 10 to 12 minutes at 450°F. Cool completely before filling.


Filling

1 1/2 pints vanilla ice cream
1 1/2 pints chocolate ice cream
1/2 pint strawberry ice cream
1/2 pint peppermint ice cream
8 egg whites
1/2 t. vanilla
1/4 t. cream of tartar
1/2 C. sugar

Layer ice cream in pie shell. Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy and sugar is dissolved. Spread meringue over ice cream, sealing to edges of pastry. Broil for 30 seconds to one minute to brown meringue. Freeze for several hours or overnight.


Chocolate Sauce
2 squares German sweet chocolate
2 squares unsweetened chocolate
1/2 C. sugar
1/2 C. cream, divided

Melt chocolate with sugar and one-fourth cup of the cream in double boiler, stirring until well blended and thick. Add balance of cream to achieve pouring consistency. Drizzle chocolate sauce over each serving of pie.

Makes 8 to 12 servings.

[ladyseville]

Raspberry Chocolate Pie

2 (3.5 ounce) Lindt Dark Truffle bars
2 Tablespoons whipping cream
1 (8 ounce) package Neufchatel cream cheese
3 Tablespoons powdered sugar
1/4 cup black raspberry-flavored liqueur
1 3/4 cups whipping cream
1 (6 ounce) Oreo pie crust
1 (10 ounce) jar raspberry sauce
1/2 cup dark chocolate fudge topping, warmed, thinned with milk if necessary
1/2 pint fresh raspberries - mint leaves

In small saucepan over low heat, melt truffle bars with 2 Tablespoons whipping cream, stirring occasionally; cool. In large mixer bowl, beat cream cheese and sugar until fluffy. Beat in melted chocolate and black raspberry-flavored liqueur until combined. In small bowl, whip 1 3/4 cup whipping cream; fold into chocolate mixture. Spoon mixture evenly into prepared crust. Refrigerate, covered, overnight.

To Serve: Divide raspberry sauce equally among each of 8 dessert plates. Arrange wedge of pie over sauce. Drizzle hot fudge from spoon over top of pie to edge of plate. Garnish with cluster of fresh raspberries and sprig of mint.

Serves 8

[Kitchen Witch]

CHOCOLATE CREAM PIE

3 c milk
3 (1-oz) squares unsweetened chocolate
1 1/2 c sugar
1/2 t salt
2 1/2 cornstarch
2 T flour
1 T cocoa powder
3 egg yolks, slightly beaten
1 T butter
1 1/2 t vanilla extract

baked pie shell

meringue (see below)

Heat milk and chocolate together in saucepan over low heat until chocolate is melted, stirring occasionally. Combine sugar, salt, cornstarch, flour, and cocoa in saucepan. Gradually stir in hot milk mixture. Cook over medium heat, stirring constantly until mixture thickens and reaches a boil. Boil 1 minute. Remove from heat. Stir 1 c hot mixture into beaten egg yolks. Return all yolk mixture to saucepan. Bring just to simmer, stirring constantly, until custard thickens slightly. Remove from heat, and stir in butter and vanilla. Pour custard into bowl. Cover with plastic wrap, pressing plastic
Directly on top of custard. Cool slightly so it is no longer hot but still warm. Spoon custard into cooled pie shell, spreading evenly. Cover with meringue, making sure that the meringue is "sealed" to the crust all around the pie. Bake at 400 degrees until golden brown, 6 to 8 minutes.

MERINGUE: 4 egg whites, 1/2 t cream of tartar, 1/2 c sugar; Combine egg whites and cream of tartar in mixing bowl. Beat until foamy, about 30 seconds. Continue beating on medium-high speed until egg whites form soft peaks, about 30 seconds. Gradually beat in sugar, 1 T at a time. Continue beating until stiff peaks form and meringue has a glossy look and sugar is dissolved. 3-4 minutes. Makes meringue for 1 pie.

[Kitchen Witch]

RHUBARB STRAWBERRY PIE

1 1/4 cups sugar
1/8 teaspoon salt
1/3 cup flour
2 cups fresh rhubarb, cut into 1 inch pieces
2 cups fresh strawberries
2 tablespoons butter
1 tablespoon sugar
1 pastry for 2 crust pie

Combine 1 1/4 cup sugar, salt, and flour. Arrange half the strawberries and rhubarb in a pastry lined 9 inch pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Install top crust and flute edges to make high standing rim. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents in top crust. Bake in hot 425F oven 40 to 50 minutes or until rhubarb is tender and crust is browned.

[Kitchen Witch]

LIME PARTY PIES

14 oz (1 can) sweetened condensed milk
6 oz (1 can) frozen limeade concentrate -- thawed
1/2 cup lime juice
1/4 teaspoon butter flavoring
2 drops green food coloring
2 8 oz containers frozen whipped topping -- thawed and divided
2 6 oz chocolate-flavored crumb crusts

Combine first 5 ingredients in a large mixing bowl; beat lime mixture at medium speed with an electric mixer until well blended. Set aside 1 cup whipped topping. Stir 2 cups whipped topping into lime mixture; gradually fold in remaining whipped topping, except for reserved 1 cup. Spoon lime filling into prepared crusts. Dollop reserved 1 cup whipped topping around outer edges of pies. Cover pies and freeze. 2 each 9-inch pies.

[Kitchen Witch]

MUD PIE

26 chocolate sandwich cookies, finely crushed
1/4 cup margarine, melted
1 quart coffee or chocolate ice cream, softened
11/2 cups hot fudge sauce
1 cup heavy whipping cream, stiffly whipped

Mix cookie crumbs and margarine in a small bowl. Press over bottom and up sides of a 9-inch pie plate.

Fill crust with ice cream. Top with fudge sauce and freeze until firm, about six hours.

[ladyseville]

Orange Creamsicle Pie

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
1 quart vanilla ice cream, softened
6 ounces orange juice concentrate, thawed
cool whip lite
orange slices

In small bowl, combine crumbs, sugar and margarine; press onto bottom and sides of 9" pie plate. Set aside. In large bowl, with electric mixer on medium speed, blend ice cream and orange juice concentrate. Spread in prepared crust. Freeze until firm, about 4 hours. Before serving, garnish with Cool Whip and orange slices.

[ladyseville]

Almond Mocha Pie

1 teaspoon instant coffee granules
2 tablespoons boiling water
1 7 ounce milk chocolate candy bar with almonds
1 8 ounce carton frozen whipped topping - thawed
1 9 inch pastry shell - baked
chocolate curls and additional whipped topping - optional

In a small bowl, dissolve coffee in boiling water; set aside.

In a microwave or sauce pan, melt the candy bar; cool slightly.

Fold in half of the whipped topping. Fold in coffee and remaining whipped topping. Pour into pastry shell; freeze.

Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional whipped topping if desired.

Yield: 6-8 servings.

[ladyseville]

Peanut Butter Cream Cheese Pie

20 Oreo cookies, crushed
1/4 cup butter
3 ounces cream cheese, softened
1/3 cup peanut butter
1 cup powdered sugar
1/2 cup milk
3/4 cup cool whip

Mix crushed cookies with butter and press into pie plate. Bake at 400ºF for 5 minutes, then cool.

Combine cream cheese, peanut butter, sugar and milk, stirring until smooth.

Pour into prepared crust and refrigerate.

Immediately before serving, top with cool whip.

[ladyseville]

Chocolate Velvet Cream Cheese Pie

2 cups milk chocolate chips
8 ounces cream cheese, softened
1 teaspoon vanilla
1 cup whipping cream, whipped
1 prepared chocolate cookie pie crust

In a medium microwave-safe bowl, microwave morsels on medium-high power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Cool to room temperature.

In a large mixing bowl, beat melted chocolate, cream cheese and vanilla until light in color.

Fold in whipped cream. Spoon into pie crust. Refrigerate until firm.


Top with sweetened whipped cream, chocolate curls and nuts if desired.