“Oh it’s easy as pie…”Warning…not always…
Cream Cheese Pie Crust
An electric stand mixer makes quick work of this crust, and a hand-held electric mixer will do a fine job. The dough can be refrigerated overnight, but it will have to sit at room temperature until it is soft enough to roll.
1 cup flour
In a small bowl, sift the flour and salt and set aside.
In a large bowl, using an electric mixer on low speed, combine the butter and cream cheese until smooth, about 45 seconds. Mix in the flour mixture until the dough holds together and forms large clumps that come away from the sides of the bowl, about 30 seconds.
Form the dough into a smooth ball, flatten into a 6-inch disk, wrap in plastic wrap and refrigerate for 30 minutes, or overnight. The dough is now ready to roll.
Frosty Lemon Chiffon Pie
Yield: 6 servings
1 cup cold whole milk
Sugared Lemon Slices, optional, recipe follows
In a stand mixer or with a hand mixer, beat 1/2 cup of the milk and dry whipped topping mix in a large bowl for 4 minutes, or until light and fluffy. Set aside. In another large bowl, beat 1 jar of lemon curd, lemon pudding mix, and remaining 1/2 cup of milk for 2 minutes, or until smooth and beginning to thicken. Fold whipped topping mixture into lemon pudding mixture. Spoon into pie crust. Spread slightly thawed whipped topping over lemon mixture. Swirl remaining lemon curd through whipped topping. Freeze for 30 minutes before serving. Decorate pie with sugared lemon slices, if desired.
Sugared Lemon Slices:
*RAW EGG WARNING
The American Egg Board states: “There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.
Chocolate Macadamia Nut Tart
Yield: 1 (11-inch) tart
1/2 cup all-purpose flour, plus more for dusting
Heat oven to 400 degrees F.
On a lightly floured surface, roll pate sucree into a 14-inch circle. Fit pastry into an 11-inch tart pan; trim dough evenly along edges. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes. Meanwhile, in a large bowl, whisk eggs, sugar, and bourbon until combined. Whisk in flour, salt, and butter; stir in chocolate. Pour the mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.
Bake for 10 minutes. Reduce heat to 350 degrees, and continue baking until crust and nuts are golden, about 35 minutes. If tart gets too brown, place aluminum foil over top for remainder of cooking time. Cool on wire rack.
Place the flour and sugar in the food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal, 10 to 20 seconds.
Lightly beat egg yolks; add 4 tablespoons ice water. Add to food processor while machine is running; process until the dough holds together.
Divide dough into 2 batches; turn out onto 2 separate pieces of plastic wrap. Flatten each into a circle, and wrap in plastic wrap; refrigerate for at least 1 hour.
Yield: 2 (11-inch) shells
Frozen Key Lime Pie
1 1/2 cups graham cracker crumbs (10 crackers)
For the filling:
For the decoration:
Preheat the oven to 350 degrees F.
For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely.
For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.
Note: If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.
Peanut Butter and Jelly Pie
1 Ready CrustÂ® Graham Cracker Pie Crust (6 oz.)
2. Beat with an electric mixer until well blended. Spoon into pie crust.
3. Refrigerate 2 hours or overnight. Place preserves in a small microwave-safe bowl. Microwave on high power 20-30 seconds; stir. Spoon preserves over pie filling. Serve.
*Helpful Hint: For smoother strawberry topping blend preserves approximately 20 seconds.
Toll House Pie
Nantucket Cranberry Pie
For the Filling:
For the Filling: Preheat the oven to 350 degrees F.
Place the cranberries in a buttered, 10-inch pie plate. Toss the sugar and walnuts over the berries.
For the Topping: Cream the eggs and the butter with the sugar. Add the flour and almond extract to the mixture, lightly tossing with a fork.
Pour the topping over the cranberry mixture and bake for 35 to 40 minutes. Serve warm with whipped cream.
Triple Chocolate S’more Pie
1 1/4 cups graham cracker crumbs
For the crust: Preheat the oven to 375 degrees F. Spray the inside of a 9-inch pie pan with non-stick cooking spray. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into sprayed pie pan, covering bottom and sides. Bake for 6 to 8 minutes. Set aside to cool.
For filling: In a microwave safe bowl, combine milk chocolate chips, 1/2 cup condensed milk, and 1/2 teaspoon vanilla. Microwave for 2 minutes on medium (50 percent) power. Alternately, combine all ingredients and melt in a double boiler. Stir until all chips are melted and pour into bottom of cooled crust. Set in refrigerator while preparing second layer.
For second layer, repeat above process using the vanilla chips. Pour over milk chocolate layer. Set in refrigerator while preparing third layer. For third layer repeat above process using the dark chocolate chips. Pour over white chocolate layer.
Preheat the broiler. Evenly cover top with miniature marshmallows. Place under broiler for a few minutes just until marshmallows are lightly browned. Refrigerate at least 1 hour.
Yield: 16 slices as small pieces are sufficient for even the most devoted chocoholics
Recipe courtesy Food Network
Combine the flour and salt in mixing bowl. Cut room temperature shortening into flour until mixture is uniform and shortening resembles large peas. Beat egg, water, and vinegar together to blend. Pour all of the liquid evenly over flour mixture. Stir in with fork until all of the mixture is moistened. Divide dough in half and shape each into a ball. Flatten each into a 4-inch circle. Wrap and chill dough for 15 minutes for easier rolling.
Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness. Roll to a circle about 1-inch larger than upside down 8-inch pie plate. Carefully place one dough circle into pie plate and gently press into form of plate. Trim excess dough around the edge with the back of a knife.
Preheat oven to 400 degrees F.
Peel, core, and slice apples. Mix apple slices with sugar, flour, and cinnamon. Place apple mixture in pie shell. Place second pie crust on top and form to the edges of the pie plate. Cut slits in the top crust to allow for steam to release in oven. Bake for approximately 30 to 40 minutes, until pie is fully baked and apples are tender.
Yield: 8 to 10 servings
No Sugar Pecan Pie
Preheat oven to 350 degrees F.
Mix the eggs with the sugar. Stir in the breakfast syrup and the melted butter. Stir in the pecan halves. Line a 9-inch pie pan with the pie dough. Pour in the pecan pie filling mixture. Bake for 25 minutes with edges covered with foil. Remove foil from the edges and bake for another 25 minutes or until you can insert a knife and have it come out clean. Cool and cut into 8 pieces to serve.
Martha Stewart’s Foolproof Pie Crust
2 1/2 cups all-purpose flour
Put the flour, salt and sugar into a food processor and pulse once or twice. Add the butter and process until the mixture looks grainy. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
Decant the loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough. Split into two pieces and wrap each and chill for at least 4 hours before using. Dough can be made ahead for up to one week.
Nutty Buddy Pie
7 sugar ice cream cones
Boston Cream Pie
It’s really a cake with custard filling, but the Bostonians who created this call it a pie….so who am I to tell them what to name THEIR creation?Cake:
Sift the flour and baking powder together and set aside. In a large bowl, beat the butter until soft and creamy. Add the sugar gradually. Mix thoroughly. Add the eggs all at once and beat thoroughly. Gradually add the milk and flour mixture alternating until all is mixed in. Pour into two greased 8″ cake pans. Bake at 375Â° for about 25 minutes.
Combine the sugar, flour, salt in a bowl. Swirl in the milk or cream until smooth and thick. Add the eggs and stir in. Cook in a double boiler until the eggs thicken. Cool and add the vanilla. Chill thoroughly.
In a saucepan, heat the sugar, chocolate, corn syrup and milk stirring only until the sugar is dissolved. Cook to the soft ball stage (238Â°). Add the butter and remove from heat. Place the saucepan in cold water. When the icing is lukewarm, add the vanilla. Beat it to the right consistency and spread on top of the Boston CrÃ¨me Pie!
Chocolate Almond Pie
Yield: 6 to 8 servings
16 to 20 large marshmallows
Melt marshmallows and candy bars in milk in double boiler. Remove from heat and cool. Whip cream until stiff and fold into cooled mixture. Add vanilla. Pour into prepared crust and chill. Good as is, or topped with whipped cream.
Chili’sÂ® Chocolate Chip Paradise PieÂ®
What makes this dessert so special is the way it comes to your table sizzling in a cast iron skillet. Just like fajitas. The chocolate chip cookie and graham cracker crust “pie” is topped with a scoop of vanilla ice cream, and then drizzled with chocolate and caramel syrup. It’s all served up in a hot skillet of cinnamon butter. Yum! If you want to prepare this one just like they do at the restaurant, you’ll need one of those skillets for each serving. Small iron skillets work the best, but any 6 or 8-inch frying pan will do fine. You just have to be sure your pan is super hot to get that authentic Chili’s “sizzle.” If you don’t have enough of the right pans for each serving, you can slide it all onto a plate. It may not have the sizzle of the real thing, but it’ll still taste awesome!
1 1/4 cups semi-sweet chocolate chips
9 scoops vanilla ice cream
1. Preheat the oven to 325 degrees.
Makes 9 desserts.