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Post by NancyRogers on Sept 17, 2002 7:05:57 GMT -6
Please click on this category and hit reply to add your favorite holiday pies to this section.
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Post by KD7LBR on Sept 18, 2002 8:18:29 GMT -6
CHOCOLATE CHIP-PECAN PIE Serving Size: 1 Pie
1/2 cup semi-Sweet Chocolate Chips 1 unbaked 8-inch Pie Shell 2 eggs -- large 3/4 cup dark corn syrup 1/2 cup sugar 1/4 cup butter or margarine 1/4 teaspoon salt 3/4 cup pecan halves
Melt the butter or regular margarine and set aside. Sprinkle the chocolate chips over the bottom of an 8-inch unbaked pie shell.
Freeze at least 1 hour. Combine eggs, corn syrup, sugar, melted butter, and salt in a bowl. Beat until well blended, using an electric mixer set to medium speed. Stir in the pecans and pour over the chocolate chips in the pie shell.
Bake in a 375 degree oven for 50 minutes or until the custard is set. Cool on a wire rack.
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Post by KD7LBR on Sept 18, 2002 8:21:04 GMT -6
CHOCOLATE PECAN CHRISTMAS FUDGE PIE
1 1/4 c. chocolate wafer crumbs 1/3 c. melted margarine
Combine above ingredients. Firmly press mixture on bottom and sides of 9" pie plate. Bake at 350 degrees for 6 to 8 minutes.
1/2 c. margarine, softened 3/4 c. firmly packed brown sugar 3 eggs 1 (12 oz.) pkg.chocolate chips, melted 2 tsp. instant coffee granules 1 tsp. vanilla 1/2 c. flour 1 c. chopped pecans
Cream margarine, gradually add brown sugar, beating at medium speed of mixer until well blended. Add eggs, one at a time, beating after each addition.
Stir in melted chocolate and next 4 ingredients. Pour mixture into prepared crust. Bake at 375 degrees for 25 minutes. Cool completely.
Can be served with whipped cream, chocolate syrup or maraschino cherries. Great pie, but very rich.
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Post by KD7LBR on Sept 18, 2002 8:23:13 GMT -6
Double Layer Pumpkin Pie
4 oz, cream cheese, softened 1 tbsp. milk or half&half 1 tbsp. sugar 1-1/2 C. thawed CoolWhip 1 gaham cracker crumb crust 1 cup cold milk or half&half 2 pkg(4-serving size) Jell-O Vanilla Flavor Instant pudding an pie filling 1 can (16oz) pumpkin 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cloves
Mix cream cheese, 1 tbsp milk an sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup milk into bowl. Adding pudding mix. Beat with wire whisk until well blended. 1 to 2 minutes(mixture will be thick). Stir in pumpkin an spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Makes 8 servings.
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Post by KD7LBR on Sept 18, 2002 8:24:34 GMT -6
Harvest Pecan Pie
2 cups pecan halves, toasted in butter 1 unbaked (10 inch) pie shell 1 ¼ cups packed light brown sugar 2 tablespoons flour 1 teaspoon kosher salt 1 ¼ cups light corn syrup 2 tablespoons molasses 1 ½ teaspoons vanilla extract ¼ teaspoon almond extract 5 eggs, lightly beaten
Arrange the pecans over the bottom of the pie shell. Preheat the oven to 325 degrees.
Mix brown sugar, flour and salt in a bowl. Mix corn syrup, molasses and flavorings in a bowl. Add the syrup mixture and the eggs to the flour mixture and mix well.
Pour carefully into the prepared pie shell without disturbing the pecans. Bake for 40 to 45 minutes or until the center is set. Cool on a wire rack for 1 hour before serving.
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Post by April B. on Nov 24, 2003 13:24:18 GMT -6
Fresh Pumpkin Pie Ingredients: 4 cups fresh pumpkin 3 eggs 1 teaspoon cinnamon 1/2 to 1 teaspoon nutmeg 1/2 to 1 teaspoon ginger 1/4 to 1/2 cup sugar (optional) 2/3 cup half and half One 9-inch pie crust Cook and blend enough pumpkin to make 4 cups. Set aside. In bowl combine eggs, cinnamon, nutmeg, ginger and sugar (if using). Mix well and add to pumpkin. Mix well. Add half and half and blend until color is uniform. Pour into 9-inch pie crust. Bake in preheated 400 degree oven for 45 to 55 minutes or until knife comes out clean. Cover edges with foil to prevent over-browning of crust.
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Post by April B. on Nov 24, 2003 13:25:53 GMT -6
Sweet potatoe Pie 4 medium sweet potatoes 2 eggs 1 cup sugar 1 teaspoon vanilla extract pinch of salt 1/4 teaspoon nutmeg 1 stick butter 1/2 cup of evaporated milk 1 unbaked pie crust Boil sweet potatoes until soft, peel and beat till no lumps. Add remainder of ingredients, beat until creamy. Pour into pie shell and bake at 350 degrees until crust is brown. Serves 6-8.
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Post by April B. on Nov 24, 2003 13:34:48 GMT -6
SWEET POTATO PIE 1 unbaked 9-inch pastry shell 1 LB. sweet potatoes, baked and peeled 2 large eggs, beaten 1 C. sugar 1/8 t. nutmeg 2 T. flour 1/2 C. plus 2 T. milk 9 T. margarine or butter, melted 3 T. white corn syrup 1/4 t. vanilla extract Bake sweet potatoes in oven or microwave until soft. Remove from oven and, when cool enough to handle, peel. Place in bowl of electric mixer and beat until smooth. Add eggs and beat 2 to 3 minutes. Combine sugar, nutmeg and flour. Stir to blend. Add to sweet potato mixture. Mix until well-blended. Add milk and stir to blend. Melt butter or margarine. Stir in corn syrup and vanilla. Add to sweet potato mixture. Beat until well-blended. Pour into unbaked pastry shell. Bake in a preheated 375-degree oven for about 45 minutes, or until set. Makes 8 servings.
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Post by April B. on Nov 24, 2003 13:41:53 GMT -6
PUMPKIN SPICE PIE Pie 1 15-ounce can pure pumpkin 3/4 cup pure maple syrup 3/4 cup whipping cream 3 large eggs 2 tablespoons (1/4 stick) unsalted butter, melted 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt 1 Flaky Pie Crust made from scratch or a nine inch deep dish frozen pie crust Whipped cream 1 cup chilled whipping cream 3 tablespoons powdered sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract or 1 tablespoon imitation vanilla non-alcohol extract For pie: Position rack in bottom third of oven and preheat oven to 350°F. Whisk pumpkin, maple syrup, whipping cream, eggs, butter, cinnamon, nutmeg, cloves and salt in large bowl to blend well. Pour pumpkin mixture into prepared pie crust. Bake until filling is just set in center and crust is golden, about 1 hour. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.) For whipped cream: Using electric mixer, beat 1 cup chilled whipping cream, 3 tablespoons powdered sugar, 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract in large bowl until soft peaks form. Using an electric mixer, beat cream in a large well-chilled bowl. For stabilized whipped cream: Mix 1/2 teaspoon unflavored gelatin and 1 tablespoon water in a small bowl and let set for 5 minutes. Set the bowl in a skillet filled with warm water over low heat and simmer until melted. Using electric mixer, beat 1 cup chilled whipping cream in a large bowl . Just before the cream becomes soft and billowy, slowly add the sugar, cinnamon and vanilla extract to the whipped cream at the sides of the bowl. Continue to whip as you do. Whip the cream until barely stiff. Add melted and cooled gelatin all at once to cream during whipping. Stop whipping when cream forms soft peaks. Finish beating with whisk to adjust the consistency. Serve immediately or cover and refrigerate. Serve pie cold or at room temperature with whipped cream.
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