Pies & Pastries

[ladyseville]

White Chocolate Mousse Cherry Pie

14 cream-filled chocolate sandwich cookies
3/4 cup chopped macadamia nuts
2 tablespoons butter, melted

FILLING:
1 tablespoon cornstarch
2 tablespoons water
1 can (21 ounces) cherry pie filling
1/2 teaspoon almond extract

WHITE CHOCOLATE MOUSSE:
1 cup cold milk
1 package (3.3 ounces) instant white chocolate pudding mix
1 envelope unflavored gelatin
3 cups heavy whipping cream, divided
1/4 cup sugar
1/4 teaspoon almond extract
Chocolate curls, optional

In a food processor, combine cookies and nuts; cover and process until cookies are finely chopped. Add butter; cover and pulse until mixture begins to hold together. Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.

For filling, combine cornstarch and water in a saucepan until smooth. Stir in pie filling. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in extract. Cool completely.

For mousse, in a large bowl, whisk milk and pudding mix for 2 minutes; set aside. In a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat.

In a large mixing bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. Fold into pudding. Refrigerate until slightly firm, about 30 minutes.

Spread cooled filling into crust; top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate curls if desired.

[ladyseville]

Tin Roof Fudge Pie

2 squares (1 ounce each) semisweet baking chocolate
1 tablespoon butter
1 pastry shell (9 inches), baked

PEANUT LAYER:
20 caramels
1/3 cup heavy whipping cream
1-1/2 cups salted peanuts

CHOCOLATE LAYER:
8 squares (1 ounce each) semisweet chocolate, coarsely chopped
2 tablespoons butter
1 cup heavy whipping cream
2 teaspoons vanilla extract
Whipped cream and salted peanuts, optional

TOPPING:
3 caramels
5 teaspoons heavy whipping cream
1 tablespoon butter

In a small saucepan, melt chocolate and butter over low heat; stirring until smooth. Spread onto the bottom and up the sides of crust; refrigerate until the chocolate is set.

For peanut layer, in a saucepan, melt caramels and cream over low heat, stirring frequently until smooth. Remove from the heat; stir in peanuts. Spoon into pie shell; refrigerate.

For chocolate layer, in a small saucepan, melt chocolate and butter over low heat, stirring until smooth. Remove from the heat; let stand for 15 minutes.

Meanwhile, in a mixing bowl beat cream and vanilla until soft peaks form. Carefully fold a third of the whipped cream into the chocolate mixture; fold in the remaining whipped cream. Spread over peanut layer; refrigerate until set. Garnish with whipped cream and peanuts if desired.

For topping, in a small saucepan, melt caramels, cream and butter over low heat. stirring until smooth. Drizzle over pie. Store in the refrigerator.

[ladyseville]

Cream Cheese-Pineapple Pie

PINEAPPLE LAYER:
1/3 cup sugar
1 tablespoon cornstarch
1 can (8 ounces) crushed pineapple with juice

CREAM CHEESE LAYER:
1 package (8 ounces) cream cheese, softened to room temperature
1/2 cup sugar
1 teaspoon salt
2 eggs
1/2 cup milk
1/2 teaspoon vanilla
1 9-inch unbaked pie shell
1/4 cup chopped pecans

Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture i thick and clear. Cool; set aside.

Blend cream cheese, sugar and salt in mixer bowl. Add 2 eggs, one at a time, beating after each addition.

Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry-it bakes out.)

Spread cooled pineapple layer over bottom of pie shell.

Pour cream cheese mixture over pineapple; sprinkle with pecans.

Bake at 400° for 10 minutes; reduce heat to 325° and bake for 50 minutes. Cool.

[Kitchen Witch]

Strawberry Rhubarb Pie


Pie filling requires:
2 cups sliced Rhubarb (fresh or frozen)
2 cups of sliced strawberries
1/2 cup of sugar
2 pats of butter
2 teaspoons cornstarch


Preheat oven 350 degrees cook for about an hour and a half, 90 min.
Let cool
Can eat warm or cold

[ladyseville]

Chocolate-Ricotta Pie

1 1/2 cups all-purpose flour
2 tablespoons cornmeal
3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total)
1/4 cup sugar, plus 3/4 cup
Pinch salt
1 stick (4 ounces) unsalted butter, melted and cooled slightly
1/2 cup water
8 ounces semisweet chocolate chips (about 1 1/3 cups)
3/4 cup ricotta cheese
3 ounces cream cheese, at room temperature
1 large egg
3 large egg yolks

Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
Preheat the oven to 350 degrees F.

Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell until golden, about 10 minutes longer. Cool completely.

Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.

In a double boiler, melt the chocolate over very softly simmering water.

Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.

Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving.

The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.

[Kitchen Witch]

SIMPLY DELICIOUS NO-BAKE PEACH PIE

½ cup milk
20 large marshmallows

Melt marshmallows in milk; let cool. Add 8 oz. whipped topping; blend. Add 5-6 cups skinned and sliced peaches. Pour into baked 9 inch pie shell. Let set up well.

[Kitchen Witch]

FRESH BLUEBERRY PIE

¾ cup sugar
3 tbsps. corn starch
1/8 tsp. salt
¼ cup cold water
5 cups fresh blueberries, washed and divided
1 tbsp. butter
1 tbsp. lemon juice
1 baked pastry shell

In a saucepan over medium heat, combine first four ingredients until smooth. Add 3 cups berries and bring to a boil; cook and stir for 2 minutes until thick and bubbly. Remove pan from heat; add butter, lemon juice and rest of the berries; stir until butter is melted; let cool. Pour mixture into a pastry shell; refrigerate.

[Southern Belle 2067]

1 cup cane syrup
1/2 cup sugar
3 Tablespoons butter, melted
3 eggs
1 cup pecans, chopped
grated rind 1/2 lemon

Cook sugar, syrup and butter while eggs are being beaten. Beat eggs in syrup slowly, add nuts. Pour in unbaked pastry. Bake in moderate oven until firm. Serve with whipped cream or cool whip.

I came up with this recipe after trying several different ways to make it different from the regular pecan pie it is good to.

[Southern Belle 2067]

SPECIAL APPLE PIE FILLING

1 unbaked 9-inch Pillsbury refrigerated pie crust
6 large apples, peeled and cored
12 teaspoon salt
1/4 cup melted butter
1 cup brown sugar
5 3-inch graham crackers, crushed
1/2 teaspoon cinnamon
1 teaspoon lemon juice

This pie is delicious, because the crushed graham crackers used for thickening give it an extra-special flavor. Bake it in a lattice top or whole vent crust. Bake 350* for 45 minutes or until bubbly

[Kitchen Witch]

Pineapple Pie


2 C. sifted powdered sugar
1 stick margarine or butter, softened
2 large eggs(see Note)
1/8 tsp. salt
1/4 tsp. vanilla extract
2 baked 9-inch pastry piecrusts
1 C. heavy cream
1/2 C. sifted powdered sugar
1 C. crushed pineapple, well drained
1/2 C. chopped pecans


If you concerned about using raw eggs, please use imitation eggs such as eggbeaters.


Cream 2 cups powdered sugar and butter with electric mixer. Add eggs, salt and vanilla. Beat until light and fluffy. Spread mixture evenly into baked piecrusts. Chill.

Whip cream until stiff. Blend in powdered sugar. Fold in pineapple and pecans. Spread mixture on top of filling and chill thoroughly.

[Kitchen Witch]

OATMEAL COCONUT PIE

2/3 cup quick oats
2/3 cup melted butler or margarine
2/3 cup sugar
2/3 cup light corn syrup
2/3 cup coconut
1 tsp. vanilla
2 eggs, well beaten
1 unbaked pie crust

Mix all ingredients. Pour into pie crust Bake at 350° for 45 minutes or till set.

[Southern Belle 2067]

Triple-Layer Lemon Pie

This pie packs a punch of lemon meringue but lets you skip the task of separating the egg and beating the egg whites.

2 cups cold milk
2 pkg (4-serving size each) Jell O lemon Flavor Instant Pudding and Pie Filling
1 Tbsp. lemon juice
1 honey Maid Graham Cracker Pie Crust (6-oz.)
1 tub (8-oz.) Cool whip Whipped Topping, thawed and divided

Pour milk into large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 minutes or until blended. ( Mixture will be very thick).

Spread 1-1/2 cups of the pudding onto the bottom of crust, set aside. Add half the whipped topping to remaining pudding, stir gently until well blended. Spread over pudding layer in crust, top with the remaining whipped topping.

Refrigerate 3 hours or until set. Garnish with lemon zest and 1/2 cup sliced strawberries just before serving.

Makes 8 servings. 1 slice.

[Kitchen Witch]

KENTUCKY MINCEMEAT PIE

23 ounces mincemeat -- canned
8 ounces crushed pineapple -- drained
2 cups apples -- sliced
2 pie crusts (9 inch)
1 tablespoon sugar

Combine first 3 ingredients in bowl and set aside.

Fit 1 pie crust into a 9-inch pie plate according to package directions. Spoon mincemeat mixture into pie crust.

Roll remaining piecrust to press out fold lines; cut with a 3-inch leaf-shaped cutter. Mark veins on leaves with a pastry wheel or sharp knife. Arrange pastry leaves over mincemeat mixture; sprinkle with sugar.

Bake at 425 degrees F. for 30 to 32 minutes or until golden. Shield edges of pie with strips of aluminum foil after 12 minutes to prevent excessive browning. 10 servings.

[Southern Belle 2067]

Peaches 'n' Cream Pie

Pastry for a double crust (9")
1 cup sugar
1/4 cup all purpose flour
1 Tbsp. quick-cooking tapioca
Dash salt
1 cup heavy whipping cream, divided
1/4 tsp. pure vanilla extract
4 cups sliced fresh or frozen peaches, thawed
Additional sugar

Preheat the oven to 400*F.

Line a 9" pie plate with bottom pastry; trim pastry even with the edge of plate. In a bowl combine the sugar, flour, tapioca and salt, mix well. Set aside 2 Tbsp. cream. Combine remaining cream with vanilla, add to the sugar mixture. Add peaches, toss to coat. Let stand for 15 minutes. Pour peach mixture into crust. Roll out the remaining pastry, make a lattice top crust. Seal and flute edges. Brush with reserved cream, sprinkle with additional sugar. Cover edges loosely with foil.

Bake for 55 to 55 minutes or until golden and bubbly. Cool on a wire rack. Store pie in the refrigerator.

Yield 6 to 8 servings