PIES 1
FROZEN CHOCOLATE CREAM PIE - Sarah
1-1/2 cups graham cracker crumbs
5 T sugar, divided
1/3 cup margarine, melted
1/2 cup plus 4 tsp semisweet chocolate chips, divided
5 T milk, divided
1 pkg (3 oz) cream cheese, softened
3-1/2 cups whipped topping, divided
In a bowl, combine cracker crumbs and 3 tablespoons sugar. Stir in margarine. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. In a microwave bowl, combine 1/2 cup chocolate chips and 2 tablespoons milk. Microwave, uncovered, on high for 1-2 minutes or until melted. Stir to blend; set aside. In another bowl, beat cream cheese and remaining sugar. Stir in chocolate mixture and remaining milk; beat until smooth. Set aside 1/2 cup whipped topping for garnish. Fold remaining whipped topping into chocolate mixture. Spoon into prepared crust. Freeze for 4 hours or until firm. Garnish with the reserved whipped topping and remaining chocolate chips. Yield: 8 servings
SWEDISH CHEESE PIE - M.J.
1 9" pastry pie shell
2 cups cottage cheese
3 large eggs
1/4 cup flour
1/4 cup sugar
1 cup light cream
1/2 cup almonds, Toasted, Chopped fine
Preheat the oven to 350º Press the cottage cheese through a sieve. Place in a large mixing bowl and beat until smooth. Add the eggs, flour, sugar, cream, and finely chopped almond and blend well. Pour the mixture into the prepared crust and bake for about 45 minutes or until a knife comes out clean. Remove the pie from the oven and chill before serving
PAN KAKA - M.J.
Thick Swedish Pancake
1/4 cup butter
1 pinch salt
1 1/2 cups milk
4 eggs
1 1/2 cups flour
Melt butter in 9 x 13-inch pan. Stir together the eggs, salt and flour. Add milk, but do not beat. Pour into pan with the melted butter. Bake at 400º until browned, about 30 minutes. Will puff up like popovers. Cut into serving slices and serve immediately with any berries or syrup.
PEACH CUSTARD - C W
Cover bottom of 9" unbaked pie shell with drained peach slices.
Pour the following mixture over peach slices:
2 or 3 eggs, lightly sprinkled with
salt
3 cups milk
1/2 cup sugar
1 teaspoon vanilla
Sprinkle top of pie with cinnamon
Bake 10 minutes at 400º, then, 1/2 hour at 350º
When knife inserted into pie comes out clean, pie is done
CRUSTLESS BROWNIE PIE
1 cup sugar
1/2 cup flour
1/4 cup cocoa
1/2 cup butter or margarine, softened
2 eggs
1 tsp vanilla
Pinch of salt
1/2 cup chopped pecans or walnuts
Whipped cream or ice cream
Combine first 7 ingredients; beat 4 minutes at medium speed of an electric
mixer. Stir in nuts. Spread batter evenly in a buttered 9-inch pie plate. Bake at 325º for 35 to 40 minutes, pie will puff, then fall slightly). Serve with whipped cream or ice cream. Serves 6 to 10.
PEACHES & CREAM PIE
3/4 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3.5 ounce) package instant vanilla pudding mix
3 tablespoons butter, softened
1 egg
1/2 cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 tablespoon white sugar
1 teaspoon cinnamon
Preheat oven to 350º. Grease sides and bottom of a 10 inch deep-dish pie pan. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour into pie pan. Arrange the peach slices on top of the pudding mixture. Beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving
CANTALOUPE CREAM PIE
1 (9 inch) prepared graham cracker crust
2 cups sugar
6 tablespoons cornstarch
4 egg yolks, beaten
4 cups milk
1 teaspoon vanilla
1/4 cup butter, softened
1 1/2 cups cantaloupe - peeled, seeded and cubed
In microwave bowl, combine sugar and cornstarch. Mix in egg yolks, then milk. Beat on high speed with mixer for 1 minute. Microwave 5 minutes. Beat with mixer for 1 minute. Microwave an additional 5 minutes. Stir vanilla and butter or margarine into milk mixture. Puree the cantaloupe in a blender or food processor and mix into the custard. Pour mixture into graham cracker crust. Chill at least one hour before serving. Garnish with whipped cream.
COCONUT CUSTARD PIE 2
4 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 1/2 cups milk
1 cup flaked coconut
1 (9 inch) pie shell
1/4 cup packed brown sugar
2 tablespoons butter, softened
Preheat oven to 400º Beat eggs slightly, stir in sugar, salt and vanilla. Gradually stir in milk. Add 1/2 cup coconut to filling, and reserve remaining 1/2 cup for the top. Pour filling into pie shell. Bake at 400º for 25 to 30 minutes, or until knife inserted into center of pie comes out clean. Cool pie completely. Before serving, mix 1/2 cup coconut with butter and brown sugar. Sprinkle on top of pie. Broil, about 3 or 4 inches away from heat, for 2 to 4 minutes
RHUBARB CREAM PIE
1 (9 inch) deep dish pie crust
1 1/2 cups sugar
1/4 cup flour
3/4 teaspoon nutmeg
3 eggs, beaten
4 cups chopped rhubarb
In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell. Bake in preheated oven for 50 to 60 minutes
SWEET POTATO PIE WITH BOURBON WHIPPED CREAM
2 c. baked & mashed sweet potatoes
3/4 c. dark brown sugar
3 eggs
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 tsp. vanilla
1 T bourbon
1 1/4 c. light cream
4 T butter, melted
Preheat the oven to 400º. Combine the sweet potatoes and sugar, then beat in the eggs, spices, salt, vanilla and bourbon. Stir in the light cream and melted butter. Pour the filling into the pie shell and bake for 15 minutes; reduce the oven heat to 300º and bake an additional 30 minutes.
Serves 8.
For the bourbon whipped cream: 4 tbsp. granulated sugar 2 tbsp. bourbon. Pour the heavy cream into a chilled stainless steel bowl, along with the bourbon. Beat the cream, adding the sugar gradually, until it mounds softly. Serve with the pie.
CRUSHED PINEAPPLE SOUR CREAM
1 (9 inch) pie crust, baked
1 (8 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix
2 tablespoons white sugar
1 cup sour cream
In a large mixing bowl combine pineapple, dry pudding mix, and sugar. Stir well, then add sour cream. Beat on low speed for 2 minutes. Pour mixture into prepared pie shell. Chill before serving. Garnish as desired.
APRICOT WHIPPED CREAM
1 1/2 cups dried apricots
1 1/2 cups water
1 T quick-cooking tapioca
1/4 cup cocoanut
1 1/4 cups sugar
1 cup chilled carnation milk for whipping
1 teasponn vanilla
1 T lemon juice
Baked pie shell
Wash apricots. Add water, cover. Simmer for about 20 minutes. Add tapioca. Cook until it is clear. Add 1 cup sugar. Heat to boiling, cook unntil thick. Remove from fire. Chill. Whip carnation milk. Add lemon juice. Fold in 1/4 cup sugar. Add flavoring. Toast coconut in moderate oven 375º Pour apricot mxutre into baked pie shell. Cover with whipped carnation milk. Sprinkle with coconuts. Chill.
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