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Posts tagged ‘pie’

Sweet Potato Cream Cheese Pie Recipe

Ingredients
CRUST

  • 2 cups all-purpose flour
  • 1 cup cake flour
  • ½ teaspoon salt
  • 1/3 cup ice water
  • 1 cup butter-flavored Crisco, frozen and cut into small pieces
  • 1 large egg
  • 1 teaspoon apple cider vinegar

    FILLING
  • 1 cup baked sweet potato (peeled), packed
  • 3 eggs, slightly beaten
  • 6 oz. cream cheese, softened
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 1/4 cup butter, melted and cooled

Direction

  1. For the crust:
    • In food processor, combine the flours and salt.
    • Add the shortening pieces and pulse until dough resembles coarse crumbs.
    • Set aside. In a small bowl, beat together the egg, vinegar, and water.
    • Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together
    • Do not over mix. Form dough into 2 discs, wrap in plastic, and chill for at least one hour overnight.
    • Roll out one piece of pie crust into a 12-inch circle.
    • Fit into a 9-inch deep-dish pie pan and flute edges.
    • Reserve 2nd piece of dough for another time by freezing it.
  2. For the filling:
    • Preheat oven to 350°F. Mash sweet potatoes.
    • Add all the other ingredients to sweet potatoes and mix with mixer until smooth.
    • Pour into pie shell.
    • Bake for 20 to 30 minutes or until set.
    • Remove from oven.
    • Cool completely.
    • Garnish with whipped cream.

Category:

baking, Holiday Recipes, Pies, Recipes, Seasonal

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Classic Pecan Pie Recipe: Step-by-Step Guide

INGREDIENTS

CRUST

  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • 1/3 cup Crisco shortening (cold)
  • 3 to 5 tablespoons cold water

Filling

  • 4 eggs
  • 1/2cup dark corn syrup
  • ½ cup light Karo corn syrup
  • 1/3 cup butter
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1½ cups pecan halves

Directions

  1. For the crust:
    • In a medium bowl, combine flour and salt.
    • Using a pastry blender or a fork, cut in the Crisco until particles are the size of small peas.
    • Sprinkle flour mixture with water, 1 tablespoon at a time, mixing with a fork.
    • Add water until dough is just moist enough to hold together.
  2. For the filling:
    • In a large mixing bowl, lightly beat the eggs until they are slightly frothy.
    • Stir in both of the corn syrups, butter, sugar, and vanilla. Mix well.
    • Add the pecan halves.
    • Pour filling into a prepared unbaked pie shell and cover the edge of crust with foil.
  3. Preheat the oven to 350°F.
  4. Bake the pie for 25 minutes and remove the foil.
  5. Continue to bake for 20 to 25 minutes, or until a knife inserted close to the center comes out clean.
  6. Cool the pie completely and refrigerate until ready to serve.

Category:

baking, Pies, Recipes

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Homemade Pumpkin Pie Recipe: Step-by-Step Guide

INGREDIENTS

CRUST

  • 1 cup flour
  • ½ teaspoon salt
  • 1/4 tablespoon sugar
  • ½ cup shortening
  • 1 egg
  • 1½ tablespoons water (ice-cold)
  • 1/4 tablespoon vinegar

FILLING

  • 1 small cooking pumpkin (4 to 6 inches)
  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 teaspoon pumpkin pie spice
  • 1 smidgen fresh ground nutmeg
  • 1/4 teaspoon pure vanilla
  • 2 eggs
  • 14 oz. can sweetened condensed milk

Directions

  1. For the crust:
    • Mix flour, salt, and sugar, then cut in shortening with fork or pastry cutter until crumbly.
    • Add egg, water, and vinegar.
    • Scrape out of bowl onto floured surface. Roll into ball, wrap in plastic wrap, and refrigerate ½ to hour.
    • Roll dough out on a floured surface and place in pie pan.
  2. For the filling:
    • Cut pumpkin in half and scrape out seeds and string membranes of pumpkin.
    • Quarter pumpkin. In a double steamer, steam pumpkin until soft and skin peels off by touch (45 minutes to 1 hour).
    • Mash with potato masher, then squeeze water out of mashed pumpkin through cheesecloth.
    • Pre-heat oven to 425 degrees
    • Combine pumpkin, sugar, salt, cinnamon, pumpkin pie spice, nutmeg, and vanilla, and mix well.
    • Add eggs and milk. Mix well.
    • Pour into unbaked pie crust. Bake for 15 minutes.
    • Reduce heat to 350°F and cover crust edge. Bake for 40 to 50 minutes.
    • Let cool 3 hours before serving. Refrigerate.

Category:

baking, Pies, Recipes

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Lemon Ice box pie

Ingredients:

  • 1 – 9-inch graham cracker pie crust
  • 1 egg white beaten with 1 tsp water
  • 1 pkg (8 oz) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 Tbsp grated fresh lemon rind
  • Whipped cream
  • Fresh lemon wedges

DIRECTIONS:

  1. Preheat oven to 350° F.
  2. Brush inside of crust with beaten egg white; bake 5 minutes.
  3. Cool crust completely.
  4. Beat cream cheese and sweetened condensed milk in medium bowl with electric mixer until smooth.
  5. Add lemon juice and rind; beat until smooth.
  6. Pour filling into crust.
  7. Refrigerate at least 4 hours but no longer than 8 hours. Serve garnished with whipped cream and lemon wedges.
Quick and Delicious Cooking Ideas

Category:

baking, Pies, Recipes

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Delicious Cocoa Cream Pie Recipe

Cocoa Cream Pie Makes 6-8 servings

Ingredients:

  • 1 baked 9-inch pie crust or graham cracker crumb crust, cooled
  • 1/4 tsp. salt
  • 3 cups milk
  • 3 tbsp. butter or margarine
  • 1 1/4 cups sugar
  • ½ cup cocoa
  • 1/3 cup cornstarch
  • 1½ tsp. vanilla extract
  • whipped cream

Directions:

  1. Prepare crust and cool.
  2. Stir together sugar, cocoa, cornstarch, and salt in medium saucepan. Gradually add milk, stirring until smooth.
  3. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute.
  4. Remove from heat; stir in butter and vanilla.
  5. Pour into prepared crust. Press plastic wrap directly onto surface to keep a film from forming.
  6. Cool to room temperature.
  7. Refrigerate 6 to 8 hours.
  8. Serve with whipped cream and garnish as desired. Cover and refrigerate leftover pie
Fun and Easy Recipes for Every Baker

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baking, Pies, Recipes

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Summer Fruit Tart

SUMMER FRUIT TART
Active Time: 20 minutes Total Time: 30 minutes Amount: 10 servings
INGREDIENTS:

  • (16 oz) Refrigerated Sugar Cookie Dough or your favorite, room temperature
  • 6 (or more depending on size) of your choice of fruit thinly sliced, such as
    • Apricot
    • peaches
    • kiwis
    • strawberries
    • blueberries
    • blackberries
    • Raspberries
  • 1 cup Essential Everyday White Baking Chips
  • 2 tablespoons milk
  • ¼ (8 ounce) Cream Cheese, softened
  • 1/4 cup Apricot Preserves (or your favorite preserves) for the glaze
  • fresh mint leaves, for garnish if desired



DIRECTIONS:

  1. Press cookie dough into and up sides of a 10-inch tart pan.
  2. Bake in a preheated 350°F oven 10-12 minutes or until golden brown.
  3. Remove from oven and gently press down cookie dough with back of a spoon along bottom of pan only; cool completely.
  4. In medium microwaveable bowl, combine baking chips and milk; microwave (HIGH) in 30 second intervals, stirring each time, until chips are melted (about 1 minute).
  5. Add cream cheese; using an electric mixer, mix on medium until well combined and fluffy.
  6. Spread cream cheese mixture over cooled cookie crust. Top with fruit slices in desired pattern.
  7. Place preserves in a small microwaveable bowl. Microwave (HIGH) 30 seconds.
  8. Brush preserve over all fruit.
  9. Garnish with mint leaves, if desired.
Fun and Easy Recipes for Every Baker

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baking, Recipes

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Delicious Coconut Cream Pie Recipe

Coconut Cream Pie

Makes 8 servings

FILLING:

  • 1/2 cup sugar
  • 3 1/2 tablespoons cornstarch
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup sweetened flaked coconut


TOPPING:

  • 1/2 cup sweetened flaked coconut
  • 3/4 cup cold heavy cream or whipping cream
  • 3 tablespoons sifted confectioners’ sugar
  • 1 teaspoon vanilla extract

Directions:

  1. For the crust: I recommend using the Almond Crumb Crust prepare and prebake the crust as directed. Set aside.
  2. For filling:
    • Whisk the sugar, and cornstarch together in a medium size heavy saucepan.
    • Whisk in the milk and place over medium heat and cook, whisking until the mixture thickens
    • and starts to boil-about 5 to 7 minutes.
    • Remove from the heat.
    • Whisk in the vanilla, coconut extract, and coconut.
    • Pour the filling into the pie shell and smooth the top with a spoon.
    • Place a piece of plastic wrap over the filling a smooth with your fingers to remove any air gaps (The plastic keeps “skin” from forming.)
    • Transfer the pie to a rack and cool thoroughly
    • Refrigerate overnight.
  3. For topping:
    • Put the coconut into a skillet over moderate heat and toast, stirring constantly, for 3 to 5 minutes, or until golden brown.
    • Immediately, transfer to a plate.
    • About 10 minutes before you plan to serve the pie, chill a bowl and your electric mixer’s beaters for 5 minutes.
    • Beat the cream until it holds soft peaks, then beat in the confectioners’ sugar.
    • Add the vanilla and beat until the cream is stiff but not grainy.
    • Spread the cream over the pie and sprinkle with toasted coconut.
Fun and Easy Recipes for Every Baker

Category:

baking, Pies, Recipes

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