Pies
1 (9") baked pie shell
2/3 C sugar
1/4 C cornstarch
1/2 tsp. salt
3 C milk
4 egg yolks, slightly beaten
2 tbsp butter, softened
2 tsp vanilla extract
1 C coconut
1 C sweetened whip cream

Bake pie shell; cool.

Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk, then egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in butter, vanilla and 3/4 cup coconut. Pour into pie shell.

Press plastic wrap onto filling. Refrigerate for at least 2 hours, but not longer than 48 hours.

Top with whipped cream and sprinkle balance of coconut on top. (I toast the coconunt for the topping. Place it on a cookie sheet and stick it in the oven for a bit. Check it frequently until it's browned.)
Posted by Donna on Friday, September 30, 2005 at 04:54 PM
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4 ounces Baker's German's sweet chocolate
1/3 cup milk
1 tablespoon sugar
1 small package (3 ounces) cream cheese, softened
8 ounces Cool Whip, thawed
1 prepared 8- or 9-inch chocolate cookie crumb or graham cracker crust

In a saucepan, combine chocolate with 2 tablespoons of the milk; heat over low heat, stirring, until chocolate is melted. Beat sugar into the cream cheese; add remaining milk and the chocolate mixture. Beat until smooth. Fold whipped topping into the chocolate mixture until blended.

Spoon filling into crust then freeze until firm. Garnish with additional whipped topping and cookie crumbs or chocolate curls.

Take out of freezer and let stand at room temperature for about an hour before serving. Store in freezer.
Posted by Donna on Wednesday, July 13, 2005 at 12:29 AM
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1 9-inch pie crust (frozen, or homemade-recipe here.
1⅔ cups (10 oz pkg.) Reese's peanut butter chips, divided
1 3-oz. package cream cheese
? cup powdered sugar
⅓ cup plus 2T milk, divided
1 tsp. unflavored gelatin
1T cold water
2T boiling water
? cup sugar
⅓ cup cocoa powder
1 cup cold whipping cream
1 tsp. vanilla extract

Melt 1? cups peanut butter chips. Beat cream cheese, powdered sugar, and ⅓ cupmilk in medium bowl until smooth. Add melted chips and beat well. Beat in remaining 2T milk and spread into a cooled pie shell.

Sprinke gelatin over cold water in a small bowl and let stand one minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly. Combine sugar and cocoa in a medium bowl, and add whipping cream and vanilla. Beat on medium speed of a mixer until stiff and pour in gelatin mixture, beating until well-blended. Spoon into crust over peanut butter layer. Refrigerate for several hours and garnish with remaining chips. Cover and refrigerate leftover pie.

Makes 6 to 8 servings.
Posted by Donna on Monday, November 08, 2004 at 04:09 AM
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Filling

3/4 cup sugar
3 tbsp cornstarch
3 tbsp flour
1/2 tsp salt
2 1/2 cups milk
2 squares baking chocolate
2 egg yolks, beaten
1 tsp vanilla

Meringue

3 egg whites
6 tablespoons sugar
1/2 teaspoon vanilla

9-inch Pie Shell

See 9-inch Single Crust recipe.

Grate or cut chocolate into 2 cups milk, place in top of a double boiler to melt. Combine sugar, cornstarch, flour, and salt and blend with 1/2 cup milk. Cook mixture over boiling water, stirring constantly, for about 10 minutes, or until chocolate mixture has thickened. Continue to cook for about 10 minutes longer, stirring occasionally.

Gradually stir half of the hot chocolate mixture into beaten egg yolks; return egg mixture to the double boiler, stirring well. Cook over boiling water, stirring occasionally, for 5 minutes. Remove from heat. Stir in vanilla. Pour filling into a 9-inch baked pie shell.

Beat eggs until frothy. Add sugar gradually and continue beating until stiff peaks form. Add vanilla. Spread on pie.

Bake in oven at 300 degrees for 10-15 minutes, until meringue starts to brown.
Posted by Donna on Saturday, March 20, 2004 at 07:35 PM
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2 cups sugar
2 tbsp cornmeal
1 tbsp flour
1/4 tsp salt
1/2 cup margarine
1/4 cup milk
1 tbsp vinegar
1 tsp vanilla
4 large eggs

Mix ingredients well in a large bowl with an electric mixer on medium speed. Pour into an unbaked pie
shell
. Bake at 350 degrees for 50-55 minutes.

Remove from oven and let pie stand for 1 hour before cutting.

Note: For coconut chess pie, add 1 cup flaked coconut. For chocolate chess pie, add 3 1/2 tbsp cocoa.
Posted by Donna on Friday, March 19, 2004 at 08:41 AM
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Crust

See 8-inch Single Crust recipe.

Filling

2 tbsp butter flavor crisco
1/2 cup sugar
3 tbsp flour
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1 cup water
1 egg
2 tbsp cider vinegar

Crust

Heat oven to 350 degrees. Bake crust partially for 3 minutes.

Filling

Combine butter flavor crisco and sugar in medium bowl. Mix at low speed of electric mixer until well blended. Add flour, cinnamon, clove and allspice. Add water, egg and vinegar. Stir until well blended. Transfer to double boiler.

Cook and stir over simmering water until thick. Pour over partially baked crust.

Bake for 45 minutes or until filling starts to bubble. Cool to room temperature before serving.
Posted by Donna on Wednesday, March 03, 2004 at 10:12 PM
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8, 9 or 10-inch Single Crust

1 1/3 cups all-purpose flour
1/2 tsp salt
1/2 cup shortening
3 tbsp cold water

8 or 9-inch Double Crust

2 cups all-purpose flour
1 tsp salt
3/4 cup shortening
5 tbsp cold water

10-inch Double Crust

2 2/3 cups all-purpose flour
1 tsp salt
1 cup shortening
7-8 tbsp cold water

Combine flour and salt in bowl.

Cut in shortening using pastry blender (or 2 knives) until all flour is blended into form pea-size chunks.

Sprinkle with water, one tablespoon at a time. Toss lightly with form until dough will form a ball.

For single crust:

Press dough ball between hands to form 5 to 6-inch "pancake." Flour rolling surface and rolling pin lightly. Roll dough into circle.

Trim 1 inch larger than upside-down pie plate. Loosen dough carefully.

Fold into quarters. Unfold and press into pie plate.

Fold edge under and flute.

For recipe calling for baked pie shell, heat oven to 425 degrees. Prick bottom and sides thoroughly with fork (fifty times) to prevent shrinkage. Bake for 10-15 minutes.

For double crust:

Press dough ball between hands to form 5 to 6-inch "pancake." Flour rolling surface and rolling pin lightly. Roll dough into circle.

Trim 1 inch larger than upside-down pie plate. Loosen dough carefully.

Fold into quarters. Unfold and press into pie plate.

Divide dough in half. Roll each crust separately and transfer bottom crust to pie plate as described above.

Trim edge even with pie plate. Moisten pastry edge with water.

Add desired filling to unbaked shell. Lift top crust onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust and flute. Cut slits in top crust for escape of steam.

Bake according to filling recipe.
Posted by Donna on Wednesday, March 03, 2004 at 10:01 PM
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