Recipes
|
info
|
|
Be My Valentine Pie
1. In a 4-cup glass measuring cup stir together water and gelatin. Cook, uncovered, on 100% power (high) for 1 1/2 to2 minutes.
2. Add vanilla ice cream to the hot gelatin mixture, stirring till ice cream is melted. Chill mixture for 35 to 30 minutes, stirring twice during chilling (the mixture should mound when you drop it from a spoon.
3. Pour chilled ice cream mixture into pie shell. Chill about 4 hours or till ice cream is set.
4. If desired, arrange milk chocolate kisses in a heart shape atop pie. Serves 8
NUTRITIONAL
Calories252
Protein3 g
Fat13 g
Sodium159 mg
Ingredients
|
Category:
Pies
|
Like this recipe? Leave your comment
here
|
|
Bishop Pie
Melt butter; stir in flour and 1 c of the nuts. Continue stirring until a thick paste is formed, with no flour lumps. Press into bottom of a 13x10 baking pan and bake 15 min at 375F. Cool. Prepare first layer of filling by combining cream cheese, sugar, and 1 c whipped topping. Beat with electric mixer at med speed for 2-3 min. Spoon into cooled crust, then smooth with spatula. Combine pudding and milk in the mixing bowl used for the first filling. Beat well, then pour over the cream cheese layer. As soon as the chocolate layer firms up a bit, spoon on more whipped topping, smoothing and adding until there is an additional 1/2" layer above the chocolate. Sprinkle with remaining pecans and chill for at least 3 hours.
Ingredients
|
Category:
Pies
|
Like this recipe? Leave your comment
here
|
|
Black Bottom Pie
Mix the dry ingredients for the crumbs. Using a pastry blender or hands, work in the shortening until mixture is like coarse crumbs. For the liquid part, dissolve the baking soda in the boiling water,then add molasses and egg yolk. Fill unbaked pie shell with alternate layers of liquid part and crumbs, ending with crumbs. Bake at 400 degrees until edges start to brown (about 10-15 minutes). Reduce to 325 degrees and bake about 20 minutes more or until firm.
Ingredients
|
Category:
Pies
|
Like this recipe? Leave your comment
here
|
|
Blackberry Pie
Sift together flour and salt in a mixing bowl.Cut in shortening with a pastry blender until mixture resembles large coarse crumbs. Sprinkle water over flour mixture,using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together).Turn out onto a lightly floured board and shape with your hands into two balls,one slightly larger than the other.Chill dough for 1 hour,then roll out large ball to fit the bottom of a 9 or 10\" pie dish.Now,mix sugar and all-purpose flour in a separate bowl,then add a dash of salt and stir in berries.Pour mixture into the empty pie shell,then roll out remaining ball of dough to make top crust.Crimp and trim edges,then slash the top crust in several places.Bake in a preheated 375 degree oven for 25 to 30 minutes or until golden brown.Makes 1 - 10\" pie.
Ingredients
|
Category:
Pies
|
Like this recipe? Leave your comment
here
|
|
Blazing Cranberry Pie
Several hours ahead: In saucepan, place raisins and cranberries and water; soak for 20 minutes. Meanwhile wash and pick over cranberries. Add cranberries and sugar to the raisins and cook, covered, until skins burst (about 10 minutes). Cool. Start heating oven to 425 Degrees F. Roll out bottom crust of pie; fit into pieplate, set aside. Roll out top crust, cut into 1/2 inch strips for lattice top. Fill lined pie plate with cooked cranberry filling; on top arrange strips to make lattice top. Flute edges. Bake 30 minutes, or until crust is well brown. Serve slightly warm. To Flame: Dot several open spaces with sugar cubes dipped in lemon extract; light with match. Serve at once as is or with vanilla icecream .
Ingredients
|
Category:
Pies
|
Like this recipe? Leave your comment
here
|
|
Blue Goo Pie
Combine first three ingredients. Slice bananas over pie crust. Fill pie with filling and top with blueberry mix. Store in refrigerator or serve immediately.
Ingredients
|
Category:
Pies
|
Like this recipe? Leave your comment
here
|
|
Blueberry Chill Pie
Empty pie filling into a strainer to drain excess liquid, reserving some blueberries and liquid for garnish. In medium bowl, combine condensed milk, lemon juice and vanilla. Mux until well blended. Fold in whipped topping and mix well. Mound 1/3 of mixture into crust and gently spread flat. Spoon a layer of blueberries over the mixture. Top with rest of mixture. Freeze until firm, about 3 hours. Let stand at room temperature for 15-20 minutes before serving. Garnish with reserved blueberries and liquid as desired.
Ingredients
|
Category:
Pies
|
Like this recipe? Leave your comment
here
|
|
Blueberry Cream Pie
CRUST: Combine the first four ingredients; press into the bottom and sides of an ungreased 9" pie pan. Bake at 350 degrees F. for 8-10 minutes or until crust just begins to brown. Cool.
FILLING: In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cool 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners sugar. Chill 30 minutes or until set.
TOPPING: Press 2 1/2 cups of blueberries through a sieve; set aside 1 cup of the juice (add water if necessary to make 1 cup of liquid). Discard pulp. In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from the heat; cool 15 minutes. Gently stir in the remaining 2 1/2 cups of berries; carefully spoon over filling. Chill 3 hours or until set. Store in the refrigerator.
Ingredients
|
Category:
Pies
|
Like this recipe? Leave your comment
here
|
|
Blueberry Crumb Pie
Combine first 4 ingredients; stir well. Place blueberries in unbaked pastry shell; sprinkle 1 tablespoon sugar over berries. Spread sour cream mixture over berries. Combine breadcrumbs, 1 tablespoon sugar, and butter; sprinkle over top. Bake at 375 degrees for 45 to 50 minutes or until center is firm. Yield: one 9-inch pie.
Ingredients
|
Category:
Pies
|
Like this recipe? Leave your comment
here
|
|
Blueberry Lattice Pie
Prepare and chill the dough. To make the filling, combine 1 cup of the blueberries with the sugar in a nonreactive saucepan. Bring to a simmer over low heat, stirring occasionally, until the sugar is melted and the mixture is very liquid about 5 minutes. Combine the cornstarch and water in a small bowl and whisk the blueberry and sugar mixture into it. Return everything to the pan and cook, stirring constantly, over low heat, until the mixture comes to a boil, thickens and becomes clear. If it does not become clear, continue to cook over low heat for a few more minutes, until it does. Pour into a large bowl and stir in the remaining filling ingredients, except the blueberries, then add the remaining 3 cups blueberries. Cool. Set a rack at the upper and lower thirds of the oven and preheat to 400 degrees. Roll out the bottom crust and arrange in pan. Pour the cooled filling into the bottom crust. Prepare a lattice top crust. Flute the edge of the pie and carefully brush it with egg wash. If you wish, sprinkle the top of the pie with sugar. Place the pie in the oven on the lower rack and reduce the temperature to 375 degrees. Bake for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling. If the top crust has not colored sufficiently after 30 minutes of baking, move the pie to the upper rack of the oven for the last 10 minutes. Cool the pie on a rack. Yield: one 9-inch pie.
Ingredients
|
Category:
Pies
|
Like this recipe? Leave your comment
here
|
|
Blueberry Meringue Pie
Wash berries; crush 1 cup of them, reserving remainder. Blend 1/2 cuup sugar and cornstarch. Add crushed berries and water, and cook slowly, stirring constantly, until mixture thickens and bubbles. Remove from heat; add lemon juice and reserved whole berries. Pour into baked pie shell. Beat egg whites until foamy; add sugar, a tablespoon at a time, and continue beating until meringue stands in stiff peaks. Spoon meringue over top of hot filling, pressing against inner edge of crust to seal. Bake at 350 degrees for 15 to 20 minutes or until meringue in lightly tipped.
Ingredients
|
Category:
Pies
|
Like this recipe? Leave your comment
here
|
|
Blueberry Tart
For the pastry, cut 125 g softened mono-unsaturated margarine into 250 g flour. Add up to 70 ml cold water, roll the dough into a ball and leave in a cool place to rest for 15 minutes.
Butter and lightly flour a 25 cm tall tin with a removable base. Roll out the pastry and line the tin. Mix 20 g flour with 100 g caster sugar and spread it over the bottom of the pastry case. Fill the case with 750 g blueberries and dot them with a total of 30 g of margarine. Bake in a preheated 240C oven for 25 to 30 minutes.
Remove from oven, dust with 50 g icing sugar. Serve warm.
Ingredients
|
Category:
Pies
|
Like this recipe? Leave your comment
here
|
|
Bob Hope s Favorite Lemon Pie
Combine cornstarch and 1 cup plus 2 tbl. of sugar, add water slowly, stirring constantly, until thick and smooth. Add slightly beaten egg yolks, butter, lemon rind and juice and salt. Cook 2 or 3 minute. Pour into baked shell. Cover with meringue made from 3 egg whites, beaten stiff and 2 tbl. sugar. Bake in a slow oven 15 minutes or until brown.
Ingredients
|
Category:
Pies
|
Like this recipe? Leave your comment
here
|
|
Bon Bon Pie
Cover bottom of 9" chocolate cookie crust with 1 1/4 boxes of Nestles Bon Bon Ice Cream Nuggets. Mix instant vanilla pudding mix with milk, food coloring and peppermint extract. Spoon over Bon Bons and freeze 5 hours. Decorate with melted chocolate, whipped topping and more Bon Bon nuggets.
Ingredients
|
Category:
Pies
|
Like this recipe? Leave your comment
here
|
|
Booneville Butterscotch Pie
1. Place butter in HEAVY 10-inch skillet. Heat until melted. Add brown sugar and 1/2 cup milk; mix well. Bring to a boil and cook for 5 minutes, stirring constantly.
2. Beat the egg yolks; stir in remaining milk. Combine flour and salt; stir egg mixture into this. Add small amount of the hot brown sugar mix gradually. Stir and return this to the mixture in skillet. Cook over low heat, stirring constantly, until thickened.
3. Cool slightly and blend in 1 teaspoon vanilla. Pour into pre-baked and cooled pie crust.
4. Beat egg whites until stiff peaks form; slowly add sugar and continue to beat until sugar is dissolved. Fold in the remaining 1/4 teaspoon vanilla. Pile this on top of pie, sealing to edges. Bake in preheated 325-degree oven for about 10-15 minutes or until lightly browned. Serve warm or cold.
Ingredients
|
Category:
Pies
|
Like this recipe? Leave your comment
here
|
|
Boston Cream Pie
Oven 350°F
TO MAKE THE CAKE:
Lightly grease two 8-inch round layer cake pans. Line the bottoms of the pans with parchment or waxed paper, grease again, then sprinkle with flour to coat completely. Shake out any excess flour. Set aside. Sift together the flour, baking powder, and salt three times and leave it in the sifter. Set aside. In the large bowl of an electric mixer, beat the eggs for 3 to 4 minutes, until thick and lemon colored. Gradually add the sugar and beat for another 5 minutes (by hand beat for 8 minutes). Add the vanilla, mixing until blended. Melt the butter in the hot milk. Using a rubber spatula, mix in the hot milk, pouring it into the batter all at once. Sift the flour into the mixture, gradually folding it in at the same time. The folding in of the milk and dry ingredients should only take about 1 minute. The batter will be thin. Divide the batter between the prepared pans. Bake for 20 to 25 minutes, or until a cake tester inserted in center of cake comes out clean. Cool on wire racks for about 10 minutes. Remove the cakes from the pans and continue to cool. Prepare the Pastry Cream Filling. When cooled and chilled, spread the pastry cream between the cake layers. Then spread the chocolate galze over the top cake layer. Allow the glaze to set for 2 hours before serving.
TO MAKE THE CREAM FILLING:
In a heavy-bottomed saucepan, combine the sugar, flour, and salt. Add the hot milk gradually, stirring constantly with a wire whisk to remove any lumps. Cook over medium high heat, stirring constantly until bubbly. Cook and stir for 2 minutes, until it begins to thicken. Remove from the heat. Stir a few teaspoonfuls of the hot mixture at a time into the egg yolks, beating constantly until well blended. After combining, return the mixture to the saucepan. Stir and cook for 2 minutes longer, until thick and smooth. Remove from the heat. Add the vanilla. Gradually stir in the butter. Cover the surface of the pastry cream with plastic. When the pastry cream is cool, chill in the refrigerator.
TO MAKE THE CHOCOLATE GLAZE:
In a small saucepan, combine the chocolate chips, milk, and butter. Cook over very low heat until melted and smooth. Gradually combine the chocolate mixture with the confectioners sugar. Stir in the vanilla. Cool until thick enough to spread.
YIELD: 8 servings
Ingredients
|
Category:
Pies
|
Like this recipe? Leave your comment
here
|
|
Bourbon Pie
Beat eggs gradually, add sugar. Add butter and bourbon and mix well. Blend in corn starch. Stir in nuts and choc. chips. Pour into unbaked shell. Bake at 350 degrees 45 to 50 minutes. Serve warm with whipped cream.
Ingredients
|
Category:
Pies
|
Like this recipe? Leave your comment
here
|
|
Breton Apple Pie
Butter 10- or 9-inch springform pan. Line bottom with parchment or wax paper cut to fit. Cream butter until light. Slowly add sugar, beating until mixture lightens. Beat in rum and vanilla. Add egg yolks, 1 at time, beating until mixture is very smooth and light. Beat in flour until absorbed, without overmixing.
Place 1/2 dough in pan and press with fingertips evenly over bottom of pan and out 1 inch up sides. Spread Apple Filling over dough.
Flour remaining dough and press into 10- or 9-inch disk on cardboard or tart pan bottom. Slide dough over filling and press into place, making sure sides are straight and even. Brush top with egg wash. Trace lattice pattern on top with fork tines.
Bake at 350 degrees 40 to 45 minutes, until deep golden and slightly risen. Cool briefly in pan, then unmold onto rack to cool. Makes about 8 servings.
Like the classic gateau Breton which uses a cross between a pound cake and a pastry dough-this dessert lightens a rich dough with a cooked apple filling. Try substituting pears or a compote of slightly underripe peaches or apricots for the apples.
Apple Filling
2 pounds Golden Delicious apples 1/2 cup sugar 3 tablespoons butter 2 tablespoons lemon juice 2 tablespoons dark rum
Peel, core and slice apples into large saucepan. Add sugar, butter, lemon juice and rum. Cook, covered, until apples exude juices. Remove cover. Reduce heat and cook until juices evaporate. Cool before using.
Ingredients
|
Category:
Pies
|
Like this recipe? Leave your comment
here
|
|
Brown Sugar Pie
Preheat oven to 350 degrees. Beat egg yolks and add 1/2 cup of milk. Stir in brown sugar, salt, cornstarch and 1 1/2 cups milk. Mix well and cook over medium-heat, stirring constantly until bubbly and thick. Remove from heat and stir in butter and vanilla. Pour into prepared pie shell.
Beat egg whites until frothy. Gradually add granulated sugar and beat until stiff peaks form. Spread meringue over pie and bake in preheated oven until meringue is golden brown.
Ingredients
|
Category:
Pies
|
Like this recipe? Leave your comment
here
|
|
Brownie Pie
Add 1/2 cup nuts to prepared brownie mix. Pour mixture into 2 pie shells. Sprinkle remaining nuts on top. Bake 20 minutes at 350 degrees F. The brownie mixture should be slightly underdone. Serve hot or cold with mocha ice cream. Serves 12.
Ingredients
|
Category:
Pies
|
Like this recipe? Leave your comment
here
|
