Pies & Pastries

[mmchummel]

Jamaican Pumpkin Pie

Ingredients:
1/2 tsp ground cloves
2 tbsps sugar
1 1/4 cups gingersnap cookie crumbs (about 25 cookies)
3 tbsps melted butter
1/4 tsp dry Jamaican jerk seasoning
1 can solid-pack pumpkin
1/2 cup light brown sugar
1/2 tsp imitation rum extract
1 quart BLUE BUNNY® Premium Lite Butter Pecan Ice Cream, softened
whipped cream and pecan halves, for garnish

Preparation:
Combine crust ingredients in a small bowl; mix well. Press onto bottom and sides of a 9 inch pie pan. Bake at 350 degrees F. for 6 minutes. Cool. If jerk seasoning is not finely ground, grind in a coffee mill or with a mortar and pestle. In a large mixing bowl, combine jerk seasoning, pumpkin, brown sugar, rum extract and cloves; mix well. Add ice cream, beat on low speed just until blended. Pour into pie shell. Freeze at least 2 hours. If frozen solid, pie may be removed from freezer 10 minutes before serving. Garnish with whipped cream and pecan halves. Makes 8 servings.

[mmchummel]

One-Hundred-One-Year-Old Pastry Recipe

Original recipe yield: 2 - 9 inch shells.

“This is an old pie crust recipe, made with egg and vinegar, along with the usual ingredients.”

INGREDIENTS:
· 2 1/2 cups sifted all-purpose flour
· 1/2 teaspoon salt
· 1 cup shortening
· 1 egg
· 1 tablespoon distilled white vinegar
· 1 1/2 cups cold water

DIRECTIONS:

1. In a large bowl, mix flour and salt. Cut shortening into the flour until it is the size of peas.
2. In a 2 cup measuring cup, beat the egg lightly. Add vinegar, then fill to 1 1/2 cups with cold water.
3. Add just enough liquid to flour mixture to hold the dough together. It should be approximately 4 tablespoons. Reserve remaining liquid for your next batch of dough.
4. Handle dough as little as possible. Roll out and use as desired.

[mmchummel]

Grandma’s Lemon Meringue Pie

INGREDIENTS:
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

---

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg
yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

[patm099]

Peanut Butter Pudding Pie

2 cups milk
1(3 oz) pkg cookand serve vanilla pudding mix
1 cup peanut butter chips
1 graham cracker crust (9")
2 1/2 cups whipped topping
1/3 cup milk chocolate chips
1 tsp shortening

In a medium saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until it comes to a boil. Reduce heat; stir in peanut butter chips. Cook until melted. Pour into crust. Cover and refrigerate overnight or at least 3-4 hours until set. Spread whipped topping over top of pie. Melt chocolate chips and shortening; stir together. Cool for five (5) minutes or until it still can be drizzled but not hot enough to “melt” the whipped topping. Keep refrigerated until ready to serve. Refrigerate any leftovers.

[patm099]

Best Ever Pecan Pie

1 cup sugar
3/4 cup light corn syrup
1/2 cup (1 stick) butter
3 large eggs, beaten
1 1/2-2 cups roasted pecans
1/2 tsp pure vanilla extract
1/2 tsp salt
1 deep dish unbaked pie shell

Combine sugar, corn syrup, and butter (do not use margarine or oleo). Cook over medium heat, stirring constantly until mixture comes to a boil. Slowly blend a small amount into the eggs to temper. Add tempered eggs to sugar/syrup mixture. Stir in pecans, vanilla and salt. Pour into pie shell. Bake at 350 degrees for 35-45 minutes. Watch closely.

[Aline]

Spiced Rhubarb Pie

(6 to 8 servings)

Pastry for a 2-crust pie
5 cups of 1-inch pieces for rhubarb
1-1/4 cups sugar
3 tbsp quick-cooking tapioca
2 tbsp butter
1/2 tsp cinnamon
1/4 tsp grated nutmeg
1/8 tsp ground cloves
Pinch of salt

Preheat oven to 450 F.

Line a 9-inch pie plate with half of pastry.

Mix remaining ingredients and turn into prepared pie plate.

Cut remaining pastry into strips and make a lattice top for the pie. Trim, turn under and flute the edge.

Bake for 15 minutes. Reduce heat to 350 F and bake for about 30 minutes longer, until rhubarb is tender and crust is brown.

[Aline]

Orange Custard Pie

Pastry for a 1-crust pie
4 eggs, lightly beaten
3/4 cup sugar
1-1/2 cups half-and-half cream, scalded
2 tsp grated orange rind
1-2/3 cups orange juice
2 or 3 oranges, sectioned
1-1/2 tsp cornstarch
3 tbsp Grand Marnier

Preheat oven to 425 F. Place rack in lower half of oven.

Line a 9-inch pie plate with pastry. Brush pastry with a little of the beaten eggs and chill.

Mix remaining eggs with sugar and cream. Add orange rind and 1-1/3 cups of orange juice. Pour into pastry-lined pie plate.

Bake for about 35 minutes, until a knife inserted into center comes out clean.

Arrange orange sections over the baked custard.

Mix remaining orange juice and cornstarch. Cook, stirring, until thick. Add the liqueur and pour over oranges. Chill.

6 to 8 servings.

[patm099]

German Chocolate Pie

1 (12 oz) pkg German chocolate
1/3 cup milk
2 Tbsp sugar (heaping)
1/2 pkg (4 oz) cream cheese
1 (8 oz) container Cool Whip, thawed
1 graham cracker crust

In a medium saucepan, heat chocolate in 3 Tbsp milk on low until melted. Beat sugar and cream cheese together; Add it and remainder of milk to chocolate mixture; beat until smooth. Fold in whipped topping blending again until smooth. Spoon into crust. Freeze until firm. Garnish with shaved chocolate if desired.

[patm099]

Creamy Chocolate Pie

3 (1 oz) square unsweetened chocolate
1 (14 oz) can sweetened condensed milk (not evaporated milk)
1/4 tsp salt
1/4 cup hot water
1 tsp vanilla extract
1 cup (1/2 pint) whipping cream, whipped
1 graham cracker crust

In a saucepan, over medium heat, melt chocolate with milk and salt. Cook and stir constantly until thick and fudgy (5-8 minutes). Add water, cook and stir until mixture thickens and boils. Remove from heat; add vanilla. Cool 15 minutes. Chill 20-30 minutes; stir. Fold in whipped cream. Pour into crust and chill for at least 3 hours. Garnish as desired.

[patm099]

Egg Custard

4 eggs, beaten
2/3 cup sugar
1 tsp vanilla
1/4 tsp salt
1/4 tsp nutmeg
2 1/4 cups milk
1 unbaked pie shell

Combine eggs, sugar, vanilla, salt and nutmeg beating until well blended. Gradually stir in milk and mix well. Pour into pie shell and sprinkle top with a little extra nutmeg. Bake at 400 degrees for 12 minutes then reduce heat to 325 degrees and bake for 35-40 minutes or until a knife inserted in the center comes out clean. Cool before serving. Keep refrigerated.

[BetK]

BILLIONAIRE PIE

1 can sweetened condensed milk
1 large carton nondairy whipped topping
1 (20 oz.) can crushed pineapple, drained
1 can cherry pie filling
1/2 C. chopped pecans
2 graham cracker crusts

Blend condensed milk and whipped topping together. Add drained pineapple, cherry pie filling and pecans. Mix well. Pour into pie crusts and refrigerate until completely chilled. May be topped with whipped cream and cherries. Makes two pies.

BetK

[BetK]

STACK PIE

This is the wedding cake of the pie world!!! A traditional Kentucky pie (predates the civil war!!!):

Seriously. Back in the day, if you had to bring pie for a crowd at a picnic on your friend’s plantation, it was just too hard to move a bunch of pies separately, so someone came up with the idea to stack them together. It’s basically a bunch of chess pies glued together with caramel frosting.

This recipe makes 4 layers, but just keep doubling the recipe as many times as you need for the appropriate height!

You need:
Enough crust for a double crust pie.
Four 9” pie tins (don’t use foil).
Divide pastry into 4ths.
Roll out and line pans, but just come up to the edge, don’t crimp.
Set aside.
Preheat oven to 350° F

FILLING:
10 egg yolks (use jumbo if possible)
3 cups sugar
1 cup evaporated milk
1 ½ cups (3 sticks) butter, melted and cooled
1 TB vanilla
1 TB grated orange rind
Pinch of salt

Beat yolks for 3 minutes, add sugar gradually, beat to yellow and light looking, slowly add milk and melted butter.
When blended, add vanilla, orange zest and salt. Fill the pie shells evenly. Bake 10 minutes, then with a toothpick, pop any air bubbles on tops of pies.
Continue to bake 15 – 18 more minutes, or until golden (popping bubbles as they appear).
Immediately cut away excess pastry with a sharp knife from all but one pie (that will be the bottom pie) and discard.

Meanwhile, make frosting:
3 Cups Brown Sugar
2/3 Cups Whole Milk
2 Sticks butter
3 Cups Powdered Sugar
1 Dash of salt
2 Tsp. Vanilla
Cook sugar, milk, and butter for 2 minutes after it begins to boil. Take off heat, add powdered sugar and vanilla. Beat by hand until thick enough to spread. *Sometimes this takes 5 minutes, and it could take up to 20 minutes.

Stack:
VERY IMPORTANT: Chill pies.
Remove three trimmed pies from their pans. Blob some frosting on the top of the bottom pie, spread around carefully. Position second pie on top. Repeat with as many pies as you have. Serve within 2 days!

Try serving one of these at a wedding. Forget cakes my friends. There is nothing more romantic than pie.

BetK

[BetK]

French Silk Pie

1 cup sugar
3/4 cup butter
1 teaspoon vanilla
3 squares of melted unsweetened chocolate
3 eggs

Cream together first 3 ingredients.

Add three eggs, one at a time and beat with electric mixer on high for 2 whole minutes after each egg for a total of 6 minutes.

Beat in melted unsweetened chocolate.

Pour into baked 9" piecrust. Refrigerate one hour or more.

Serve with whipped cream. Fresh raspberries work great as an added garnish.

BetK

[BetK]

Apple Pie In A Bag

PIE FILLING
5 apples, peeled and sliced
1/2 cup granulated sugar
3 tablespoon all-purpose flour
1/2 teaspoon cinnamon
1 tablespoon lemon juice

CRUMB TOPPING
1 cup light brown sugar
1/2 cup all-purpose flour
1/8 lb (1/4 stick) butter

MISCELLANEOUS
1 unbaked 9-inch pie crust
1 large brown grocery bag
Preheat oven to 400° F.

Combine granulated sugar, flour, and cinnamon. Coat sliced apples with sugar mixture. Put mixture in unbaked pie crust and sprinkle with lemon juice. Combine brown sugar and flour and cut butter into mixture until crumbly. Sprinkle over top of apples. Place pie pan in large grocery bag. Fold over front and pin shut.

Bake at 400° F for 1 to 1-1/4 hours.

BetK

[BetK]

Strawberry Glazed Pie

5 cup fresh strawberries
1 cup granulated sugar
1/4 teaspoon salt
3 tablespoon cornstarch
1 tablespoon lemon juice
1 baked & cooled 9 pie shell

Wash, drain thoroughly, and hull strawberries. Arrange about 3 cups of whole berries over bottom of baked pastry shell. Crush remaining berries in a saucepan. In a bowl, mix sugar, salt and cornstarch; stir into crushed berries. Heat slowly, stirring constantly, until mixture comes to a boil and thickens. Remove from heat and stir in lemon juice. Cool, then spoon over berries in pie shell Chill until glaze is set. Before serving, garnish with Whipped Cream Topping.

MICROWAVE DIRECTIONS: Crush 2 cups berries in a deep 1 quart glass bowl. Stir in lemon juice. Combine sugar, salt and cornstarch in small bowl. Stir into crushed berries. Microwave at full power 3 to 6 minutes stirring every 1-1/2 minutes until mixture is thickened.

BetK

[BetK]

Perfection Pecan Pie

CRUST
1 cup all-purpose flour
1/8 teaspoon salt
1/2 cup Crisco shortening
Water

FILLING
1/4 cup butter or margarine, softened
1 cup sugar
4 eggs
3/4 cup light corn syrup
2 teaspoon vanilla
1-1/4 cup pecan halves

Preheat oven to 375°.

For crust, combine flour and salt. Cut in Crisco with pastry blender (or two knives) until flour is just blended into form of pea-size chunks. Add all of water. Toss lightly with fork until dough will form a ball. Press between hands to form 5 to 6" pancake. Flour rolling surface and pin lightly. Roll dough into circle and trim 1" larger than upside-down 9" pie plate. Loosen dough, carefully. Fold into quarters. Unfold and press into pie plate. Fold edge under. Flute as desired.

For filling, cream butter and sugar in mixing bowl. Beat in eggs, syrup and vanilla. Stir in pecans. Pour filling into unbaked pie shell. Bake @ 375° for 5 minutes. Reduce heat to 325°. Bake for 45 minutes or until knife inserted in center comes out clean. Cool to room temperature before cutting.

Makes one 9" pie.

BetK

[patm099]

Peach Cream Pie

1/3 cup flour
3/4 cup sugar
Pinch of salt
1/2 pint whipping cream
1 cup peaches, sliced very thin
1 unbaked pie shell

Preheat oven to 350 degrees.

Blend all ingredients except peaches; set aside. Place peaches into the pie shell in layer(s). Pour cream mixture over and bake for 50 minutes @ 350 degrees. Make sure filling has thickened.

[patm099]

Ashley’s Favorite Peach Pie

1 cup canned milk
2/3 cup sugar
1 Tbsp cornstarch
3 egg yolks
1 cup mashed peaches ( fresh, cooked & peeled or canned)
1 Tbsp lemon juice
1 pie prebaked pie shell

Scald milk and sugar. Mix with cornstarch (add small amount of milk to cornstarch first, then pour into the remainder of milk mixture), cook until thickened. Add egg yolks using same method as with cornstarch, cook five more minutes. Stir in mashed peaches and add lemon juice. Pour into cooked pie shell and refrigerate several hours.

[b-man]

Chocolate Mousse Pie

Ingredients:

Crust:

21 chocolate sandwich cookies (such as Oreos)
1/4 cup (1/2 stick) unsalted butter, cut into pieces

Mousse:

12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
Pinch of salt
3 3/4 cups chilled whipping cream
1/4 cup sugar
Chocolate shavings (optional)

For Crust: Preheat oven to 350F. Butter 9-inch-diameter springform
pan with 2 3/4-inch-high sides. Finely grind cookies in processor.
Add butter and process until mixture is evenly moistened. Press crumb
mixture onto bottom and up sides of prepared pan to form thin crust.
Bake crust 5 minutes. Transfer crust to rack and cool completely.

For Mousse: Combine chocolate, vanilla and salt in processor. Bring
1 cup cream to boil in heavy small saucepan. With processor running,
gradually pour hot cream through feed tube and process until
chocolate is melted and smooth. Transfer mixture to large bowl. Cool
to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into
chocolate mixture. Pour mousse into prepared crust. Chill until set,
about 6 hours. (Can be prepared 1 day ahead.)

Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer
to pastry bag fitted with medium star tip. Pipe rosettes of cream
around edge of cake. Garnish with chocolate shavings.

B-man

[hj1]

Frozen Strawberry Margarita Pie

This is a repost as to be placed in the Pie catagory.

1 pkg. (10 oz.) frozen strawberries in syrup…thawed
1 pkg. (8 oz.) Philly Cream Cheese…softened
1 9-inch graham cracher pie crust
1/2 cup frozen strawberry Margarita mix…thawed
1 container (4 oz.) Cool Whip topping
Scoop of Vanilla or Strawberry Ice Cream… optional at serving time

Place strawberries-cream cheese-Margarita mix into a blender.

Cover …blend well on medium speed. Pour mixture into a medium size bowl …fold in Cool Whip topping.

Pour mixture into graham cracker pie crust.

Freeze for 4 to 6 hours or until firm.

Garnish with lemon or lime slices.
Can add a scoop of ice cream on top. Oh my… this is sinfully good!!

Let pie stand at room temperature for 5 minutes before cutting.

Re-freeze any remaining pie. Yield: 10 servings.
hj