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Banana Cream Pie

Banana Cream Pie

Ingredients

1 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups 2% milk
2 eggs, lightly beaten
3 tablespoons butter
1-1/2 teaspoons vanilla extract
1 pastry shell (9 inches), baked
2 large firm bananas
1 cup heavy whipping cream, whipped

Directions
In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.

Spread half of the custard into pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. Yield: 8 servings.

Recipe found here: Banana Cream Pie

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Banana-Butterscotch Cream Pie

Banana-Butterscotch Cream Pie

Ingredients
1 Pastry for a Single-Crust Pie or half of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust
1 teaspoon unflavored gelatin
1 tablespoon cold water
1 1/2 cups packed dark brown sugar
1/4 cup butter
1 cup whipping cream
1 1/2 cups whole milk
1/4 cup cornstarch
1 tablespoon all-purpose flour
salt
3 egg yolks, lightly beaten
1 egg, lightly beaten
1 teaspoon vanilla
3 bananas
2 ounces white baking chocolate, melted and slightly cooled
2 ounces dark chocolate, melted and slightly cooled

Directions
Preheat oven to 450 degrees F. If using, prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate’s edge. Crimp edge as desired. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil.

Bake for 6 to 8 minutes more or until golden. Cool on a wire rack. (If using refrigerated piecrust, follow package directions.)
In a 6-ounce custard cup stir gelatin into the cold water; set aside to soften.

In a large saucepan combine 1 cup of the brown sugar and the butter. Cook and stir over medium heat for 10 to 12 minutes or until mixture is slightly dark brown in color and smells almost burnt. Immediately add cream (mixture may sputter). Remove from heat.

In another small saucepan heat milk just until bubbly around the edges. Remove from heat.

In a medium bowl stir together the remaining 1/2 cup brown sugar, cornstarch, flour, and salt. Add egg yolks, egg, and vanilla. Whisk about 1 minute or until fluffy. Gradually stir hot milk into egg mixture. Add egg mixture to cream mixture in saucepan. Cook and stir over medium heat about 15 minutes or until thickened and bubbly. Remove from heat; stir in gelatin mixture.

Cut bananas into 1/2-inch slices; fold into cream mixture. Pour into pastry shell. Cover surface of filling with plastic wrap and chill pie for 4 to 24 hours.

Before serving, fill a small, heavy resealable plastic bag with melted white chocolate. Fill another bag with melted dark chocolate. Snip a small hole in one corner of each bag. Pipe chocolates over pie.

Recipe found here: Banana-Butterscotch Cream Pie

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Chocolate Bavarian Pie

Chocolate Bavarian Cream Pie

Ingredients
1 1/2 cups chocolate wafer cookies, crushed
1/2 cup butter, melted
1 tablespoon gelatin
1/4 cup cold water
3 egg yolks, slightly beaten
1/2 cup sugar
1/4 teaspoon salt
1 cup milk, scalded
3 egg whites, stiffly beaten
1 cup whipping cream, whipped

Directions
1 Mix crushed wafers and butter together and pat into a buttered 8 x 11-inch cake pan. Chill.

2 Soften gelatin in cold water and set aside. In top of double boiler

3 combine eg yolks, sugar, salt, and milk. Add custard to gelatin mixture and cool. Fold stiffly beaten egg whites, whipped cream, and vanilla into gelatin-custard mixture. Pour into crust.

4 May be garnished with additional cookie crumbs. Chill for several hours before serving.

Recipe found here: Chocolate Bavarian Pie

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Tropical Strawberry Cream Pie

Tropical Strawberry Cream Pie

what you need
42 NILLA Wafers, divided
3 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 cups thawed COOL WHIP Whipped Topping, divided
1 can (8 oz.) DOLE Crushed Pineapple, in juice, drained
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 cup ice cubes
2 cups sliced strawberries

make it

CRUSH 26 wafers; mix with butter until blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.

BEAT cream cheese and sugar in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP and pineapple; spread over crust.

ADD boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Stir in strawberries. Refrigerate 5 min. or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until firm. Top with remaining COOL WHIP.

Recipe found here: Tropical Strawberry Cream Pie

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Georgia Peach Pie

Georgia Peach Pie

CRUST
2 2/3 cups all-purpose flour
2 teaspoons sugar
3/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening
1/2 cup ice water

FILLING
8 large, ripe but firm peaches (3 1/2 pounds)
3/4 cup sugar
1 1/2 tablespoons fresh lemon juice
1/4 cup plus 1 tablespoon all-purpose flour
1 1/2 tablespoons unsalted butter, thinly sliced
Egg wash made with 1 egg yolk mixed with 2 tablespoons water
Bourbon Whipped Cream, for serving

Directions
In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms. Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.

On a lightly floured surface, roll out each disk of dough to a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet. Refrigerate the dough.

Preheat the oven to 400°. Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach. Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool. Drain and peel the peaches and cut them into 3/4-inch wedges. Transfer the peaches to a large bowl. Add the sugar, lemon juice and flour, toss well and let stand for 5 minutes.

Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top. Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to a 1/2 inch. Fold the edge of the pie dough under itself and crimp decoratively. Brush the remaining egg wash on the top crust and cut a few slits for venting steam.

Transfer the pie to the oven and place a baking sheet in the bottom to catch any drips. Bake for 30 minutes. Reduce the oven temperature to 375°, cover the edge of the pie with foil and bake for about 40 minutes longer, until the filling is bubbling and the crust is deeply golden on the top and bottom. Transfer the pie to a rack to cool completely. Serve with Bourbon Whipped Cream.

MAKE AHEAD The dough can be refrigerated for up to 2 days or frozen for up to 1 month. The peach pie can be stored overnight at room temperature. NOTES As an alternative to the Bourbon Whipped Cream, serve the pie with vanilla ice cream.

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Peach Melba Ice Cream Pie

Peach Melba Ice Cream Pie

Ingredients
1-1/2 cups flaked coconut
1/3 cup chopped pecans
3 tablespoons butter, melted
1 quart low-fat peach frozen yogurt, softened
1 pint vanilla ice cream, softened
1 tablespoon cornstarch
1 tablespoon sugar
1 package (10 ounces) frozen raspberries in syrup, thawed
1 cup sliced fresh or frozen peaches, thawed

Directions
Combine the coconut, pecans and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 12 minutes or until crust begins to brown around edges. Cool completely.

Spoon frozen yogurt into crust; smooth the top. Spread ice cream over yogurt. Cover and freeze for 2 hours or until firm.

In a small saucepan, combine cornstarch and sugar; drain raspberry juice into pan. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; add raspberries. Cover and chill.

Remove from freezer 10 minutes before serving. Arrange peaches on top of pie; drizzle with a little of the sauce. Pass the remaining sauce.
Yield: 6-8 servings.

Recipe found here: Peach Melba Ice Cream Pie

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Mocha Ice Cream Pie

Mocha Ice Cream Pie

Ingredients
About 28 chocolate graham cracker squares or 60 chocolate wafer cookies
1/4 cup melted butter, cooled slightly
1/4 teaspoon salt
1 2/3 cups semisweet chocolate chips, divided
1 cup toasted whole almonds, divided
2 cups whipping cream, divided
3 pints premium coffee ice cream
1 tablespoon sugar
1/2 teaspoon almond extract

Preparation
1. Preheat oven to 350°. Put graham crackers or cookies in bowl of a food processor. Blend 1 minute, or until cookies become fine crumbs (you need 2 cups). Drizzle butter over crumbs, add salt, and pulse until combined. Press firmly into a 9-in. springform pan and bake until crumbs are set, 10 minutes. Let cool on a wire rack.

2. Wipe bowl of food processor clean with a paper towel. Make ganache: Add 1 cup chocolate chips and 2/3 cup almonds and pulse 30 to 45 seconds, or until well chopped. In a microwave-safe bowl, heat 3/4 cup cream on full power (100%) just until bubbling. Pour cream over chocolate-almond mixture and let sit 30 seconds; then pulse 30 seconds, or until chocolate is melted. Pour over crust, spreading evenly, and freeze 30 minutes, or until set.

3. Put ice cream in the bowl of a stand mixer fitted with a paddle attachment; beat on medium speed until ice cream is smooth and malleable (like taffy), about 1 minute. Using a spatula, spread ice cream over ganache-covered crumbs. Freeze, covered, for at least 6 hours, or until ice cream is completely firm.

4. In a microwave-safe bowl, melt remaining 2/3 cup chocolate chips on full power until half-melted, then stir until smooth. Whip remaining 1 1/4 cups cream with the sugar and almond extract until stiff peaks form, about 4 minutes.

5. Run sides of pan under warm water just to loosen cake, being careful not to get water on cake. Remove sides of pan, set cake (still on springform base) on a platter, and, with a large knife run under hot water, cut cake into 12 equal slices. Set slices on individual plates (keep any remaining cake covered in the freezer until ready to serve). Dollop almond cream onto each slice and use a spoon to drizzle warm melted chocolate over whipped cream. Chop remaining 1/3 cup toasted almonds and sprinkle over cream and chocolate.

Recipe found here: Mocha Ice Cream Pie

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Ultimate Lemon Meringue Pie

Meringue Pie

Graham Cracker Coated Pie Shell
1 1/4 cups flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into pieces and frozen
4 tablespoons vegetable shortening, frozen
3 -5 tablespoons ice water, as needed
1/2 cup graham cracker crumbs

Lemon Filling
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
6 large egg yolks
1 1/2 cups water
1 tablespoon lemon zest
1/2 cup lemon juice (fresh from 2 – 3 lemons)
2 tablespoons unsalted butter

Meringue Topping
1 tablespoon cornstarch
1/3 cup water
1/4 teaspoon cream of tartar
1/2 cup sugar
4 large egg whites
1/2 teaspoon vanilla extract

Directions:
1 Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few times.

2 Scatter the frozen butter pieces over flour mixture.

3 Pulse in 1-second pulses about 5 times to mix in butter.

4 Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas.

5 Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time.

6 When dough forms a ball, stop processing.

7 It should take about 2 or 3 tbsp of ice water to reach this stage.

8 Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk.

9 Flour disk and wrap in plastic.

10 Refrigerate at least 30 minutes.

11 Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs.

12 Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk.

13 Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk.

14 Place into a 9 inch pie pan, and finish edges.

15 Refrigerate crust until firm, about 30 minutes.

16 Prick dough with a fork to prevent bubbling up in the oven.

17 While the oven is pre-heating to 375, put pie crust in freezer.

18 Bake at 375 for 20- 25 minutes, checking occasionally to make sure it’s browning evenly and not bubbling up.

19 Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan.

20 Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water.

21 Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened.

22 Remove from heat, whisk in zest, then juice, and finally butter.

23 Keep warm until meringue is made.

24 Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.

25 Bring to a simmer, whisking occasionally until thickened.

26 Remove from heat when translucent and thickened.

27 Preheat oven to 325.

28 In a large mixing bowl, mix cream of tartar and sugar together.

29 Beat egg whites with whip attachment of mixer until frothy. Add vanilla.

30 Beat in sugar mixture, 1 tbsp at a time.

31 Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.

32 Pour warm lemon filling into pie crust.

33 Distribute meringue evenly over the top, starting with the edges, and then the middle.

34 Make sure it attaches to the crust.

35 Lifting with the back of the spoon, create peaks in the meringue.

36 Bake until golden brown, about 20 minutes.

37 Cool completely before serving.

Recipe found here: Ultimate Lemon Meringue Pie

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Brown Sugar-Cinnamon Peach Pie

Brown Sugar-Cinnamon Peach Pie

Ingredients
1 1/3 cups cold butter
4 1/4 cups all-purpose flour, divided
1 1/2 teaspoons salt
1/2 to 3/4 cup ice-cold water
8 large fresh, firm, ripe peaches (about 4 lb.)
1/2 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 tablespoons butter, cut into pieces
1 large egg, beaten
1 1/2 tablespoons granulated sugar

Preparation
1. Cut 1 1/3 cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1 1/2 tsp. salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.

2. Preheat oven to 425º. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.

3. Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface.

4. Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 1/4 cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate, and dot with 1 1/2 Tbsp. butter. (Do not make mixture ahead or it will become too juicy.)

5. Carefully place remaining piecrust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve. Crimp edges of pie. If desired, reroll excess crust to 1/4-inch thickness. Cut into 3-inch leaves using a knife. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg; sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.

6. Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.

7. Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.

Note:
Lovely Lattice: For an equally impressive top crust, cut remaining dough disk in Step 3 into 3 (1 1/2-inch-wide) strips and 8 (1/4-inch-wide) strips using a fluted pastry wheel. Proceed as directed through Step 4. In Step 5, replace whole crust with dough strips, making a lattice design. Omit pastry leaves. Brush lattice with beaten egg, and sprinkle with sugar. Omit slits in crust. Proceed as directed in Steps 6 and 7, shielding just the edges with foil.

Recipe found here: Brown Sugar-Cinnamon Peach Pie

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Glazed Blackberry Pie

Glazed Blackberry Pie

Ingredients
5 cups fresh blackberries, divided
1 pastry shell (9 inches), baked
1 cup water, divided
3/4 cup sugar
3 tablespoons cornstarch
Red food coloring, optional
Whipped topping

Directions
Place 2 cups blackberries in pastry shell; set aside. In a saucepan, crush 1 cup berries. Add 3/4 cup water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Press berries through a sieve. Set juice aside and discard pulp.

In a saucepan, combine the sugar and cornstarch. Stir in remaining water and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Pour half of the glaze over berries in pastry shell. Stir remaining berries into remaining glaze; carefully spoon over filling.

Refrigerate for 3 hours or until set. Garnish with whipped topping. Refrigerate leftovers. Yield: 6-8 servings.

Recipe found here: Glazed Blackberry Pie

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