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Posts Tagged ‘pie’

Golden Peach Pie

Golden Peach Pie

Ingredients
Pastry for double-crust pie (9 inches)
5 cups sliced peeled fresh peaches (about 5 medium)
2 teaspoons lemon juice
1/2 teaspoon grated orange peel
1/8 teaspoon almond extract
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons butter
Milk

Directions
Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a large bowl, combine the peaches, lemon juice, orange peel and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter.

Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Set cutouts aside. Place top crust over filling. Trim, seal and flute edges. Brush pastry and cutouts with milk; place cutouts on top of pie. Cover the edges loosely with foil.

Bake at 400° for 40 minutes. Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.

Recipe found here: Golden Peach Pie

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Coffee Ice Cream Pie

Coffee Ice Cream Pie

Ingredients

Crust
30 chocolate wafers, crushed (about 1 1/2 cups)
1/2 cup butter or margarine, softened
1/4 cup coconut
3 tablespoons finely chopped cashews or macadamia nuts

Filling
1 quart (4 cups) coffee ice cream, slightly softened

Topping
1 cup hot fudge topping, warmed
Whole cashews or macadamia nuts, if desired

Steps
1 In medium bowl, mix crushed chocolate wafers, butter, coconut and chopped cashews. Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes. Carefully spoon softened ice cream into chilled crust. Cover and freeze about 2 hours or until firm.

2 Top individual servings with fudge topping; garnish with whole cashews. Cover and freeze any remaining pie.

To make cutting the pie easier, remove it from the freezer about 10 to 15 minutes before serving.

Sprinkle each slice with chocolate-covered coffee beans.

Recipe found here: Coffee Ice Cream Pie

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Root Beer Float Pie

Root Beer Float Pie

Ingredients
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
3/4 cup cold diet root beer
1/2 cup fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 graham cracker crust (9 inches)
Maraschino cherries, optional

Directions
Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half of the remaining whipped topping. Spread into graham cracker crust.

Spread remaining whipped topping over pie. Refrigerate for at least 8 hours or overnight.

Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired. Yield: 8 servings.

Recipe found here: Root Beer Float Pie

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Cool and Creamy Watermelon Pie

Cool and Creamy Watermelon Pie

Ingredients
1 package (3 ounces) watermelon gelatin
1/4 cup boiling water
1 carton (12 ounces) frozen whipped topping, thawed
2 cups cubed seeded watermelon
1 graham cracker crust (9 inches)

Directions
In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping; fold in watermelon. Spoon into crust. Refrigerate for 2 hours or until set. Yield: 6-8 servings.

Recipe found here: Cool and Creamy Watermelon Pie

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Classic Pecan Pie

Classic Pecan Pie

1 cup Karo® Light OR Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked or frozen** deep-dish pie crust

Directions

Preheat oven to 350°F.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.

**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.

High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.

VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.

Recipe found here: Classic Pecan Pie

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Lemonade Icebox Pie

Lemonade Icebox Pie

Ingredients
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3/4 cup thawed lemonade concentrate
1 carton (8 ounces) frozen whipped topping, thawed
Yellow food coloring, optional
1 graham cracker crust (9 inches)

Directions
In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate. Fold in whipped topping and, if desired, food coloring. Pour into crust. Cover and refrigerate until set. Yield: 8 servings.

Recipe found here: Lemonade Icebox Pie

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Fluffy Strawberry Meringue Pie

Fluffy Strawberry Meringue Pie

Ingredients
3 egg whites
1/4 teaspoon cream of tartar
1 cup sugar
1/2 cup crushed saltines (about 12 crackers)
1/2 cup chopped pecans
1 teaspoon vanilla extract
2 pints fresh strawberries, divided
4 cups miniature marshmallows
1 carton (8 ounces) frozen whipped topping, thawed
Red food coloring, optional

Directions
In a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the crackers, pecans and vanilla.

Spread onto the bottom and up the sides of a greased 10-in. deep-dish pie plate. Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack.

Set aside one strawberry for garnish. Slice half of the strawberries; set aside. In a bowl, mash the remaining strawberries; drain juice, reserving 1/2 cup. In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set.

Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture. Add food coloring if desired. Spoon into meringue shell. Garnish with the reserved strawberry. Refrigerate for 3 hours or until set. Refrigerate leftovers. Yield: 8-10 servings.

Recipe found here: Fluffy Strawberry Meringue Pie

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