Feeds:
Posts
Comments

Posts Tagged ‘pie’

Very Lemony Meringue Pie

Ingredients
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

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

Directions
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

Advertisements

Read Full Post »

Orange Chiffon Pie

Ingredients
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

Directions
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

Read Full Post »

county-fair-cherry-pie

County Fair Cherry Pie

Ingredients
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

Directions
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

Read Full Post »

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

Read Full Post »

amazing-strawberry-cream-pie

Amazing Strawberry Cream Pie

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

FILLING:
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

Directions
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

Read Full Post »

fluffy-key-lime-pie

Fluffy Key Lime Pie

Ingredients
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)

Directions
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

Read Full Post »

white-chocolate-mousse-cherry-pie

White Chocolate Mousse Cherry Pie

Ingredients
14 Oreo 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 envelope unflavored gelatin
3 cups heavy whipping cream, divided
1/4 cup sugar
1/4 teaspoon almond extract
1 cup cold 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
Chocolate syrup and curls, optional

Directions
In a food processor, combine cookies and nuts; cover and process until cookies are finely chopped. Add butter; cover and pulse until mixture resembles coarse crumbs.

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 small 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 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 bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold whipped cream mixture 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 syrup and curls if desired. Yield: 8-10 servings.

Recipe found here: White Chocolate Mousse Cherry Pie

Read Full Post »

Older Posts »

%d bloggers like this: