Posts Tagged ‘pie’

Raspberry Custard Pie

Pastry for single-crust pie (9 inches)
3 eggs
2 cups sugar
1/2 cup all-purpose flour
1/3 cup evaporated milk
2 teaspoons vanilla extract
Dash salt
5-1/2 cups fresh or frozen raspberries

1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter

Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges; set aside. In a large mixing bowl, beat eggs. Add the sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries. Pour into crust.

For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45-50 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Recipe found here: Raspberry Custard Pie


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Very Lemony Meringue Pie

1-1/4 cups sugar
1/3 cup cornstarch
1 cup cold water
3 egg yolks
1/3 cup lemon juice
3 tablespoons butter
1 pastry shell (9 inches), baked

1 tablespoon cornstarch
1/3 cup cold water
3 egg whites
1 teaspoon vanilla extract
Dash salt
6 tablespoons sugar

Preheat oven to 325°. In a saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat. Add lemon juice and butter; stir until butter is melted and mixture is blended. Pour hot filling into pastry shell.

In a saucepan, combine cornstarch and water until smooth. Cook and stir over medium-low heat until mixture is thickened, about 2 minutes.

Remove from the heat. In a bowl, beat egg whites, vanilla and salt until foamy. Gradually beat in sugar, 1 tablespoon at a time, on medium speed until soft peaks form and sugar is dissolved. Gradually beat in cornstarch mixture, 1 tablespoon at a time, on high until stiff peaks form.

Spread evenly over hot filling, sealing edges to crust. Bake 18-20 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate pie for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.

Recipe found here: Very Lemony Meringue Pie

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Orange Chiffon Pie

1 envelope unflavored gelatin
3/4 cup sugar
1/4 teaspoon salt
1/2 cup milk
3 egg yolks, lightly beaten
3/4 cup orange juice
1/4 cup lemon juice
1 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1 cup heavy whipping cream, whipped
1 pastry shell (9 inches), baked
Oranges slices
Fresh mint, optional

In a saucepan, combine the gelatin, sugar and salt. Add milk and egg yolks. Cook and stir over medium heat until mixture comes to a boil and gelatin is dissolved. Remove from the heat; add juices and peel. Chill until partially set.

Fold in whipped cream and chill until mixture mounds. Spoon into pie shell; chill thoroughly. Garnish with orange slices and mint if desired. Yield: 6-8 servings.

Recipe found here: Orange Chiffon Pie

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County Fair Cherry Pie

1-1/4 cups sugar
2 tablespoons cornstarch
Dash salt
4 cups pitted tart cherries
Pastry for double-crust pie (9 inches)
Star cookie cutters (1/2 inch and 2 inches)
Confectioners’ sugar

In a large saucepan, combine sugar, cornstarch and salt; stir in cherries. Let stand 30 minutes.

Cook and stir cherry mixture over medium heat until mixture boils and starts to thicken.

Pour into jars or freezer containers, leaving 1/2-in. headspace. Cool. Cover with lids; refrigerate or freeze. Yield: 3 cups filling for one pie.

To make pie: Preheat oven to 375°. Line a 9-in. pie plate with bottom pastry; add filling. (If filling is frozen, thaw in the refrigerator overnight.) Flute edges of pastry. Bake 45 minutes or until crust is golden brown and filling is bubbly. Cover edges during the last 20 minutes to prevent overbrowning.

Meanwhile, cut remaining pastry into 12-14 large stars and 16-18 small stars; place on an ungreased baking sheet.

Bake at 375° 8-10 minutes or until golden brown. Remove to wire rack to cool. Sprinkle with confectioners’ sugar. Place stars randomly over cooled pie. Sprinkle edges of pie with confectioners’ sugar. Yield: 6-8 servings.

Recipe found here: County Fair Cherry Pie

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Glazed Blackberry Pie

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

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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Amazing Strawberry Cream Pie

1/2 cup crushed Oreo cookie crumbs (7 cookies)
2 tablespoons sugar
2 tablespoons butter, melted

4 ounces cream cheese, softened
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup mashed fresh strawberries
1/2 cup heavy whipping cream
2 tablespoons confectioners’ sugar

Combine the cookie crumbs, sugar and butter; press into a 7-in. pie plate. Bake at 375° for 8 minutes. Cool completely on a wire rack.

In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Stir in the strawberries. In another small bowl, beat cream until it begins to thicken.

Gradually add confectioners’ sugar, beating until stiff peaks form. Fold into the cream cheese mixture. Spoon into the crust. Refrigerate for 4 hours or overnight. Yield: 3-4 servings.

Recipe found here: Amazing Strawberry Cream Pie

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Fluffy Key Lime Pie

1 package (.3 ounce) sugar-free lime gelatin
1/4 cup boiling water
2 cartons (6 ounces each) Key lime yogurt
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1 reduced-fat graham cracker crust (8 inches)

In a large bowl, dissolve gelatin in boiling water. Whisk in yogurt. Fold in whipped topping. Pour into crust.

Cover and refrigerate for at least 2 hours or until set. Yield: 8 servings.

Recipe found here: Fluffy Key Lime Pie

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