Recipe: (34) Pie's the Limit! Part 1

TALK TKL - 10-27-97 - Part 1 (of 2)
The Pie's the Limit!
Bourbon-Pecan Pumpkin Pie
Chocolate Pecan Pie
Maple-Glazed Gingersnap Apple Pie
Boston Cream Pie With Fresh Raspberries
Concord Grape Pie
Prebaked crust for cooked fillings From American Heart Association Cookbook
Mile-High Strawberry Pie
Lemon Sour Cream Pie
Lemon Meringue Pie (Gayle's Bakery)
Peanut Butter Pie
CHOCOLATE ICE BOX PIE
Shoo-Fly Pie
Peanut Butter Pie
Top Gun Bourbon and Sweet Potato Pie
Jeff Davis Pie
Lemon Sour Cream Pie
Pecan Pie
Pineapple Pecan Pie
Banana Cream Cheese Pie
Banana-Orange Cream Pie
Coconut Cream Cake
Coconut Custard Blender Pie
Cream Cheese-Lemon Pie
Walnut-Crumb Apple Pie
White Russian Pie
Upside-Down Apple Pecan Pie
Frosted Apple-Raisin Pie
Banana Cream Pie
Jack Daniels C.Chip Pecan Pie
German Chocolate Pie
Kiddie Frozen Pie
Pumpkin Chiffon Pie
Caramel Pecan Pie
Skippy Ice Cream Pie

BOURBON-PECAN PUMPKIN PIE
Source: Southern Living magazine
Yield: 8 servings

3 Egg; slightly beaten
16 oz Pumpkin, canned
3/4 c Sugar, brown
1 1/2 c Half & half
3 T Bourbon
1 ts Cinnamon, ground
1/2 ts Ginger powder
1/4 ts Salt
1 Pie shell, 9", unbaked
2 T Butter
1/4 c Sugar, brown
1 c Pecan halves
1/4 c Bourbon; divided

Combine eggs, pumpkin, 3/4 cup sugar, half-and-half, 3 tablespoons
bourbon, cinnamon, ginger, and salt; mix well. Pour mixture into the
pie shell; bake at 425 for 10 minutes. Reduce heat to 350, and bake
an additional 45 minutes or until set. Set aside to cool.
Combine butter and 1/4 cup brown sugar in a saucepan; cook over medium
heat, stirring until sugar dissolved. Add pecans and 2 tablespoons
bourbon, stirring to coat. Spoon mixture over the pie.
Heat the remaining bourbon in a saucepan just long enough to produce
fumes (do not boil); remove from heat, ignite, and pour over pie.
Serve pie when flames die down.

---

Chocolate Pecan Pie
Source: Misha

4 oz. Bakers German sweet
or
4 squares Bakers semisweet chocolate
2 Tbs. margarine or butter
1/3 cup sugar
1 cup Karo light or dark corn syrup
3 eggs - slightly beaten
1 tsp. vanilla
1 1/4 cups pecan halves
1 unbaked 9" pie shell
Microwave chocolate and butter in bowl on high 1-2 minutes or until
butter is melted, stirring halfway through heating time. Stir until
chocolate is completely melted. Stir in sugar, syrup, eggs, and vanilla
until well blended. Stir in pecans. Pour into pie shell. Bake at 350
degrees F for 50 minutes or until filling is firm 2 inches from the
edge. Cool on wire rack.
----------------------------------------------------------------------------
Bill,DC (9:12:18 pm) : *
Maple-Glazed Gingersnap Apple Pie
Source: Jo Anne Merrill
Serving Size : 8

1 9 inch pie crust -- unbaked
6 cups apple slices -- thin
1/2 cup sugar
1/4 cup packed brown sugar
1/2 cup gingersnap cookies -- crushed
1/2 teaspoon cinnamon
1/2 cup black walnuts -- chopped
1/4 cup margarine -- melted
1/4 cup maple syrup

1. Line a 9-inch pie pan with the bottom crust.
2. Place half of the THINLY sliced apples in the crust; set aside.
3. In a mixing bowl, combine sugars, gingersnaps, cinnamon, nuts and butter;
sprinkle half over apples in crust. Top with remaining apples and sugar
mixture.
4. Roll out remaining pastry to fit top of pie. Cut a few slits in pastry,
place over apples and seal. Cover LOOSELY with foil and bake at 375 degrees
for 35 minutes. Meanwhile, bring syrup to a gentle boil in a small saucepan.
5. Remove pie from oven; remove foil and brush hot syrup over pie and into
vents. Return pie to oven and bake, uncovered, 20 minutes longer. Serve
warm.

Linda /Tennessee (9:12:51 pm) :
Boston Cream Pie With Fresh Raspberries

White chocolate pastry cream:
2 cups milk
1 vanilla bean, split lengthwise
3/4 cup plus 1 tablespoon granulated sugar
1/4 cup cornstarch
6 large egg yolks
6 ounces white chocolate, finely chopped
2 tablespoons unsalted butter
Genoise cake:
7 large eggs
7 large egg yolks
1 cup granulated sugar
1 1/2 cups all-purpose flour
7 tablespoons unsalted butter, melted
Ganache:
3/4 cup heavy cream
3 tablespoons water
1 pound semisweet chocolate, finely chopped
Preparation:

Make the pastry cream:
1.In a medium saucepan over high heat, bring the milk and the vanilla
bean to a boil. Meanwhile, in a medium mixing bowl, mix together the
sugar and the cornstarch so that no lumps of starch remain. Mix in the
egg yolks, and using a wire whisk, whisk together until the mixture is
combined.
2.When the milk comes to a boil, slowly whisk half of it into
the egg mixture. Pour the contents of the bowl back into the saucepan
with the remaining milk and whisk continuously over medium heat until
thick, about 3 to 5 minutes. Add the chopped white chocolate and the
butter, and continue mixing until both melt. Strain the mixture into a
medium bowl and cover it with plastic wrap, so that the wrap covers the
surface of the cream. Refrigerate until well chilled, at least 1 hour.
This may be made one day in advance.

Make the genoise cake:
3. Position a rack in the center of the oven and preheat to 3500F. Line
the bottoms of two 13 1/2 x 9 1/2-inch baking pans with parchment or
waxed paper. Lightly butter the parchment. Flour the pans lightly,
shaking off any excess.
4. In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the eggs, yolks and sugar. Place the bowl over a pot of simmering water on the stove and whisk constantly until the eggs are just warm. Return the bowl to the mixer stand, and using a wire whip attachment, whip the egg mixture until it triples in volume and forms fluffy, soft peaks. Scrape the batter into a large bowl and sift the flour on top of it. With a rubber spatula, partially fold the flour into
the mix. Gently fold in the melted butter.
5. Divide the batter between the prepared pans. Bake the cake for 12 to 15 minutes until golden. Cool the cakes in the pans set on a wire rack.

Make the ganache:
6.In a saucepan over high heat, bring the cream and water to a boil.
Place the chocolate in a medium bowl. Pour the boiled cream over the
chocolate. Allow it to melt for a few minutes, then whisk until smooth.

Assembly:
7.With a sharp paring knife, using a 6 1/2inch plate or other disc as a
guide, carefully cut out two circles of genoise from each sheet of cake.
Leave the circles in place until you're ready to use them, but lift off
the scraps of cake from the pan and discard them. 8.Carefully lift one
genoise circle from the pan and place it on a tin bottom of a springform
pan or other small platter. Evenly spread one-third of the pastry cream
over this layer. Top with another cake layer. Spread one-third of the
pastry cream over this layen Repeat once more and top with the final
layer of sponge. Refrigerate until ready to serve. 9.When you're ready
to serve the cake, remelt the ganache over a double boiler. Top the cake
generously with the ganache so that it drips down the cake sides. Use a
small offset metal cake spatula to smooth the ganache into an even layer
on the sides of the cake. Garnish the cake with fresh raspberries.

Concord Grape Pie
Source: Company's Coming "Pies" by Jean Pare

Pastry for a 2 crust pie
5 cups Concord grapes (about 2 pounds)
1 cup Granulated sugar
1/3 cup All-Purpose flour
Grape Skins
seeded grape pulp
1/4 tsp. salt
2 tsp. Lemon juice
1/4 - 1/2 tsp. granulated sugar

Roll pastry and line 9' pie plate. Roll top crust. Cover with
plastic to keep moist.
Slip skins from grapes. Place skins in small bowl and place pulp in
medium saucepan. Bring pulp to a boil. Cover and cook slowly about
10 minutes until soft. Put through food mill or sieve to remove
seeds.
In medium bowl stir first amount of sugar and flour. Add grape skins,
pulp, salt and lemon juice. Mix well. Pour into pie shell. Dampen
edges. Place top crust in position. Trim and flute to seal. Cut
vents in top.
Sprinkle with remaining sugar. Bake on bottom rack of 350 degree oven
about 50 minutes until browned and cooked.

Candy,VA (9:13:15 pm) :

Prebaked crust for cooked fillings
From American Heart Assos Cookbook

1 cup dry crumbs, made from melba toast, graham crackers, cornflakes or
other crisp cereal
1/4 cup sugar
2 T oil
1/4 t cinnamon

Preheat oven to 375 degrees
Toss ingredients until crumbs are well moistened with oil. Press carefully
into a pie pan, covering bottom and sides. Bake 10 minutes. Yield: 1 9inch
crust

Bill,DC (9:13:31 pm) :

Mile-High Strawberry Pie
Source: The California Culinary Academy
Serving Size : 9

10 ounces frozen strawberries or raspberries -- thawed
1/2 cup sugar -- or to taste
1 tablespoon lemon juice
2 large egg whites
3/4 cup whipping cream
1 baked pie shell or crust

In a large bowl, combine berries, sugar, lemon juice, and egg whites. Beat
with an electric mixer until soft peaks form and mixture is very thick (15
to 20 minutes). In a separate bowl, whip the cream to soft peaks and fold
into berry mixture. Gently pile filling high in pie crust and freeze until
firm. About 30 minutes before serving, transfer pie from freezer to
refrigerator.

NOTES : Any berry can be substituted in this quick dessert.

Cow, AR (9:14:43 pm) : Lemon Sour Cream Pie
Lancaster , KY /cookbook

1/2 cup sugar
2 Tablespoons cornstarch
1 envelope unflavored gelatin
1 cup milk
1 teaspoon lemon zest
1/4 cup lemon juice
3 slightly beaten egg yolks
1/4 cup margarine or butter.
1 8 oz package of cream cheese, soften
1/2 cup powdered sugar
1 8oz container of sour cream
1 teaspoon vanilla
1 baked pie crust

For Filling, in a med. saucepan combine sugar, cornstarch and gelatin.
Gradually stir in milk. Add lemon peel, lemon juice, yolks and butter. Cook
and stir over med heat until mix is thickened and bubbly. Reduce heat; cook
and stir for 2 min more. Remove from heat; cool. Beat cream cheese in a
large mixer bowl u;ntil softened. Add powdered sugar and beat until light
and fluffy. Beat in sour cream and vanilla. Stir in lemon mixture. Pour
filling into baked shell and chill for 4 or more hours. Sooooogood

Linda /Tennessee (9:16:30 pm) :

Lemon Meringue Pie (Gayle's Bakery)
Recipe By : Gayle & Joe Ortiz, The Village Baker's Wife

Please read ---NOTES--- below
***FILLING***
1 1/8 cups sugar
1/2 cup plus 2 tablespoons cornstarch
2 1/2 cups cold water
5 large egg yolks
2 tablespoons butter
2 tablespoons lemon zest
1/2 cup fresh lemon juice -- strained
cooled pie shell - 10 inch
***MERINGUE***
5 large egg whites
3/4 cup sugar
1/4 teaspoon cream of tartar

Yields: one 10-inch pie.

Preheat the oven to 400 degrees.

Start the filling only when you are ready to prepare the whole pie; this
pie cannot be made in stages. In the top of a double boiler, off the heat,
combine the sugar and cornstarch. Add the water and, using a whisk, stir
until the mixture is well dissolved, making sure no cornstarch lumps
remain. Whisk in the egg yolks and stir until the mixture is smooth.
Place the egg mixture over boiling water, and cook, whisking continuously.
After about 7 minutes, the mixture will thicken rapidly. After it has
thickened, cook for 1 minute. Whisk in the butter, then remove from the
heat. Quickly whisk in the lemon zest and juice and stir until blended.
Immediately cover the mixture to keep it warm. Set aside.

To make the meringue, make sure all your mixing equipment is grease free.
Then, with a whisk combine the egg whites, sugar, and cream of tartar in
the bowl of a tabletop mixer. Place the bowl over a pan of barely simmering
water. Stir continuously with the whisk until the mixture is just warm to
the touch.

Return the bowl to the mixer, fit the mixer with the whip attachment, and
whip at high speed until the meringue forms soft peaks, about 2 minutes.
The meringue should be glossy and smooth, not chunky.
Pour the lemon filling into the cooled fully baked 10-inch pie shell and
spread it out evenly.

So that the meringue is easy to spread evenly, place it 3 or 4 places on
the filling, rather than piling it all in the center. (If you have a cake
turntable, placing the pie on it while applying the meringue makes the
process easier.) Using an icing spatula, spread the meringue completely
over the surface of the pie. Make sure the meringue meets the outside rim
of the crust all the way around the pie (so that it will create a seal with
the crust when baked). Place the remaining meringue in the center of the
pie. Use the spatula to shape the meringue into the classic dome, complete
with swirls that will brown nicely.

Place the pie on the center tack in the oven and bake for 6 minutes. Most
of the meringue will be a very light brown, with some areas still white and
the higher peaks a darker brown.

Set the pie on a wire rack in a draft-free location and let cool for 4
hours before serving.

Notes:
ABOUT MERINGUE : Many recipes are based on a combination of egg whites and sugar, and although the amounts, methods, and techniques vary to create
different results, most involve whipping. Proper whipping of egg whites is
not as mystifying or difficult as many people think. Following two basic
rules will usually result in successfully whipped egg whites. First, always
use equipment that is totally grease-free. Second, if you're unsure how
long to whip the whites, it's usually better to underwhip than overwhip
them.This is especially true when whipping egg whites with a tabletop or
handheld mixer; once you've checked their consistency, you can whip them
just a bit longer with a whisk if necessary.
SOFT PEAK: Egg whites at soft peak are usually whipped without sugar at
medium to high speed.They will lust barely hold a peak, still look foamy,
and slide around freely in the bowl.
MORE NOTES:
Although the ingredients and proportion are fairly standard for this pie,
our technique is a little unusual. We feel the additional steps are well
worth the efiort. We have discovered that it is very important for the
filling to be warm when the meringue is applied. This helps seal the
meringue to the filling so the two don't separate when cut. Instead of
pouring the filling directly into the crust right after it is made and
letting it cool, the filling is kept warm in the double boiler until the
meringue is ready.
Some meringues develop beads of moisture, are chunky and unappetizing, or
fall apart when cut. Heating the egg whites and sugar together before
whipping solves these problems and makes a silky smooth meringue that
slices beautiflilly. (Not even one drop of moisture beaded up on the
meringue when we tested the recipe during a major rainstorm.)
This pie is best the day it is made. It may be stored uncovered at room
temperature overnight, but some liquid will form under the crust the next
day.
Caution: This recipe must be made in a 10-inch pie plate. It makes too much
filling to work in a 9-inch pie plate.

Bill,DC (9:16:34 pm) :

Peanut Butter Pie
Recipe By : Jo Merrill
-
1 cup chunky peanut butter
1 teaspoon vanilla extract
2 tablespoons margarine -- melted
3 large eggs -- beaten slightly
1 cup dark corn syrup
1/2 cup sugar
1 9 inch pie crust
whipped cream

Combine peanut butter, vanilla and melted margarine in bowl. Blend well.
In large bowl place the eggs, corn syrup and sugar. Beat until thoroughly
combined. Stir the 2 mixtures together until completely blended. Pour into
the pie shell and bake in a preheated 450-degree oven for 10 minutes; lower
temperature to 325 degrees and bake for 35-40 minutes longer, or until firm
to the touch.
Cool on wire rack. Serve warm or chilled with sweetened whipped cream if
desired.

CHOCOLATE ICE BOX PIE
(from old BETTER HOMES AND GARDEN COOKBOOK)

1 c. sugar
1/3 cup all-purpose flour
1/4 tsp. salt
2 c. milk
3 slightly beaten egg yolks
2 tbs. butter or margarine
2 tsp. vanilla
baked pie shell (pastry recipe follows)

In saucepan, combine sugar, flour, and salt; gradually stir in milk.
Cook and stir over medium heat till mixture boils and thickens. Cook
2 min. longer. Remove from heat.

Stir small amount hot mixture into yolks; return to hot mixture; cook
2 minutes, stirring constantly. Remove from heat. Add butter and
vanilla; cool to room temperature. (To prevent a crust from forming,
but clear plastic wrap or waxed paper directly on top, touching
surface of the hot pudding clear to sides of bowl.) Pour into baked
pastry shell.

PASTRY
(for 1 crust)
1 c. flour
1/2 tsp. salt
1/2 c. shortning
ice water to make crust form a ball

Mix flour and salt; cut shortning in with pastry blender. Add ice
water until ball forms. If you make a ball and make a tic-tac-toe
sign with the side of your hand on top of the ball. (This helps make
the crust roll out rounder.) Roll out on a floured surface. Put in
dish as you would any other pie crust. Prick for baked pie shell and
bake at 450 degrees for 10-12 minutes or until light brown.

Bill,DC (9:18:41 pm) :

Shoo-Fly Pie
Recipe By : Elizabeth Powell
Serving Size : 8

--- Bottom Part ---
3/4 cup dark corn syrup
1/4 cup molasses
1 teaspoon baking soda
1 whole egg -- lightly beaten
1 cup water -- boiling
--- Top Part ---
1 cup all-purpose flour
2 tablespoons vegetable shortening
2/3 cup brown sugar
1 whole 9 inch pie shell
whipped cream

Preheat oven to 400 degrees. Prepare 1 unbaked 9-inch pie shell.

BOTTOM PART: In medium size mixing bowl, combine corn syrup, molasses and
water; stir in baking soda. Beat a little of the molasses mixture into
lightly beaten egg, stir this back into the mixing bowl.

TOP PART: With pastry blender, mix together flour, shortening and brown
sugar until it is the texture of coarse crumbs. Take 1 cup of the crumb
mixture and mix it into the molasses mixture, then pour into unbaked pie
shell. Scatter remaining crumbs on top.

Bake in 400-degree oven for 25 minutes or until crust is lightly browned and
filling is puffy. Remove from oven, let cool to room temperature before
cutting. Top with whipped cream.

Angel, La. (9:19:22 pm) :

Peanut Butter Pie

4 oz. pack of cream cheese
1/2 cup smooth peanut butter
1 cup powdered sugar
8 oz. cool whip

Whip cream cheese until fluffy. Add peanut butter and powdered sugar and
blend until smooth then put in cool whip. Pour into pie shell and chill.

Candy,VA (9:19:28 pm) :

Fresh Strawberry Pie
(American Heart Assosiation Cook Book)

An attractive, tasty desert, especially good served with whipped cottage
cheese lightly dusted with cinnamon.

1 9 inch baked pie shell
3/4 c sugar
2 T cornstarch
2 T white corn syrup
1 c water
2 T strawberry gelatin powder
1 quart fresh whole strawberies, trimmed

Mix the sugar, cornstarch, syrup and water together. Bring to boil and cook
till thick and clear. Add the gelatin powder, stirring until dissolved.
Cool.

Arrange whole straberries to cover the bottom of the baked pie shell. Pour
the gelatin mixture over the strawberries and chill until set. Makes 8
servings.

Bill,DC (9:20:11 pm) :

Top Gun Bourbon and Sweet Potato Pie
Recipe By : Jo Anne Merrill

2 cups sweet potatoes -- mashed
3 eggs
4 tablespoons margarine
1 cup sugar
1 teaspoon vanilla
1 teaspoon nutmeg
1 tablespoon lemon juice
1/2 cup bourbon
1 9 inch pie crust -- unbaked

Mix together all ingredients thoroughly. Pour into 9-inch unbaked pie crust
and bake at 325 degrees for 45 minutes.

This has a strong bourbon taste. You might want to use only half the bourbon
called for with another liquid to make up the remaining liquid needed.

Serving Ideas : Serve at Thanksgiving and Christmas especially.

NOTES : This is a favorite recipe of the men at the Top Gun Fighter School.


Linda /Tennessee (9:20:25 pm) :

Jeff Davis Pie

2 cups sugar
1 tablespoon all purpose flour
1 cup sweet cream
1 cup butter (no substitutions)
6 eggs beaten
1 unbaked 9" pie shell
sugar for meringue

Combine sugar, flour, and cream with the butter and beat until
light and frothy. Add beaten eggs. Pour into pie shell. Bake
at 400 for 10 minutes, reduce heat to 325 degrees and bake for
25-35 minutes. For meringue, use 3 egg whites and 3 tablespoons
sugar.

VARIATIONS:
1. Whip whites of eggs separately and fold into pie.
2. Cook the pie filling in the top of a double boiler until it
thickens, cool, put into baked shell and top with meringue.

---

Cow, AR (9:21:07 pm) :

Lemon Sour Cream Pie
Lancaster , KY /cookbook

1/2 cup sugar
2 Tablespoons cornstarch
1 envelope unflavored gelatin
1 cup milk
1 teaspoon lemon zest
1/4 cup lemon juice
3 slightly beaten egg yolks
1/4 cup margarine or butter.
1 8 oz package of cream cheese, soften
1/2 cup powdered sugar
1 8oz container of sour cream
1 teaspoon vanilla
1 baked pie crust

For Filling, in a med. saucepan combine sugar, cornstarch and gelatin.
Gradually stir in milk. Add lemon peel, lemon juice, yolks and butter. Cook
and stir over med heat until mix is thickened and bubbly. Reduce heat; cook
and stir for 2 min more. Remove from heat; cool. Beat cream cheese in a
large mixer bowl u;ntil softened. Add powdered sugar and beat until light
and fluffy. Beat in sour cream and vanilla. Stir in lemon mixture. Pour
filling into baked shell and chill for 4 or more hours. Sooooogood

---

Angel, La. (9:21:57 pm) :

Pecan Pie
Recipe by Liz Mathews
Makes one pie

1 cup sugar
1/2 stick butter
3 eggs
1/2 cup karo syrup
1 teaspoon vanilla
1 cup pecans

Mix all ingrediants. Bake at 350 degrees for 55 minutes.

---

Angel, La. (9:23:17 pm) :

1 can crushed pineapple ( drained)
Pecans
1 can eagle brand milk(condensed)
9 oz. Cool Whip
1 T. lemon Juice
2 graham cracker crust

Mix altogeather and put on graham cracker crust.
Makes 2 pies.

---

Banana Cream Cheese Pie

Crust:
1 1/2 vanilla wafer crumbs
1/4 c. sugar
6 Tab. melted butter or margarine
Mix ingrediets together and press into a 9-inch pie pan. Bake 10 minutes at
350F degrees. Set aside to cool.

Filling:
16 oz. cream cheese, softened
1 c. sugar
3 eggs
1/2 c. mashed bananas
1 sliced banana

Beat the softened cream cheese with an electric mixer until light and
fluffy.
Gradually add the sugar, mixing well after each addition. Add the eggs, one
at a time, beating after each. Stir in the mashed bananas. Pour filling
into the cooled pie shell and place sliced bananas on top. Bake for 50
minutes
in a preheated 350F degree oven. Cool on a wire rack and refrigerate until
ready to serve.
Originated by Jenee Burns
June 13, 1992

---

Bill,DC (9:24:04 pm) :

Banana-Orange Cream Pie
Recipe By : Jo Anne Merrill
Serving Size : 6
Categories : Pies

1 9 inch pie crust -- baked
3 bananas
1 cup sour cream
1 cup milk
instant vanilla pudding mix -- family size
1 tablespoon margarine -- melted
2 tablespoons orange marmalade -- melted

Spread the orange marmalade evenly and in a thin layer in baked pie crust.
You can also use apricot preserves with tasty results. Use thoroughly
ripened bananas. Slice the bananas on top of the marmalade.
Combine sour cream and milk; stir in pudding mix. Blend until smooth and
slightly thick. Mix in the melted margarine.
Pour over the bananas. Chill.

Serving Ideas : Serve topped with whipped cream.
----------------------------------------------------------------------------
Betsy-TKL (9:25:42 pm) :
Newsgroups: rec.food.recipes
From: japlady@nwu.edu (Rebecca Radnor)
{ Exported from MasterCook Mac }
Coconut Cream Cake
Recipe By: Serving Size:
Serving Size: 1
Preparation Time: 0:00
Categories: Cakes Desserts
Amount Measure Ingredient Preparation Method
1 Stick margarine
1 teaspoon Soda
1/2 cup Shortening
1 cup Buttermilk
2 cups Sugar
1 cup Coconut
5 Eggs separated
1 teaspoon Vanilla
2 cups Flour
1 cup Nuts chopped
-----FROSTING-----
8 ounces Package cream cheese
1 teaspoon Vanilla
1/2 Stick butter
1/2 cup Nuts
1 Box powdered sugar
Cream margarine and shortening. Add sugar and egg yolks; beat well.
Combine flour and soda to creamed mixture alternately with buttermilk. Stir
in coconut, vanilla and nuts. Fold in stiffly beaten egg whites and pour
mixture into three greased 8 inch round cake pans or one long 3-quart
baking dish. Bake in 350 degree oven 30 minutes for round pans or 50
minutes for one long pan. Frost with the frosting Frosting: Beat cream
cheese and butter until smooth.
Add sugar and mix well. Add remaining ingredients and beat until smooth.
----------------------------------------------------------------------------
Betsy-TKL (9:27:41 pm) :
Newsgroups: rec.food.recipes
From: japlady@nwu.edu (Rebecca Radnor)
{ Exported from MasterCook Mac }
Coconut Custard Blender Pie
2 cup Milk
4 Eggs
1/3 cup Butter or Margarine
1/2 cup Flour
3/4 cup Sugar
1 cup Shredded coconut
1 1/2 teaspoon Vanilla
1/2 teaspoon Nutmeg
Combine all ingredients in blender container. Blend on high for 1 minute.
Pour into greased and floured 10" pie dish. Bake at 350F degrees for 45
minutes or until custard is set. Source: Connie Putnam, Warren, MI
----------------------------------------------------------------------------
Bill,DC (9:28:34 pm) : * Exported from MasterCook *
Cream Cheese-Lemon Pie
Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :6:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cookie crumbs -- * see note
2 tablespoons margarine -- melted
1 cup sugar -- ** see note
1 dash salt
12 ounces cream cheese
1/2 cup lemon juice
2 large eggs
1 cup sour cream
1 tablespoon lemon zest -- not dried
* Use vanilla wafer or graham cracker crumbs.
** You won't need all the sugar; usually about 7/8 cup is sufficient.
1. Mix crumbs with 2 tablespoons melted margarine, 3 tablespoons sugar and
salt. Blend well then press mixture on sides and bottom of a greased 8-inch
pie plate.
2. In a mixing bowl, combine cream cheese and lemon juice; blend well. Add
eggs and 1/2 cup sugar; beat very well with a wire whisk until smooth. Pour
into crumb crust.
3. Bake in preheated 350-degree oven for 20 minutes or until firm. Remove
from oven and let cool only 5 minutes.
4. Mix sour cream, lemon zest and 3-4 tablespoons sugar. Spread this mixture
over pie filling; bake 10 minutes more.
5. Cool for a few minutes then refrigerate and chill 4-6 hours before
serving.
- - - - - - - - - - - - - - - - - -
NOTES : This is a delicious version of a cheesecake and pie combined.
----------------------------------------------------------------------------
Candy,VA (9:32:04 pm) : WALNUT-CRUMB APPLE PIE
1 9 inch shell, unbaked
3/4 c flour
1/2 c light brown sugar, packed
1/2 t cinnamon
1/2 t nutmeg
1/4 c chopped walnuts
1/2 t baking soda
1/3 c boiling water
1/4 c light molasses
1 20oz can sliced apples, drained
1/4 c margarine
......................
Preheat oven to 400.
Combine flour, sugar and spices
Cut in margarine until mixture has a crumbly consistency. Mix in nuts. Turn
half of mix into unbaked shell.
In large bowl, dissolve baking soda in boiling water. Add molasses and
apples. Pour apples on top of flour mix in the pie shell. Cover with
remaining flour mix.Place in oven on a cookie sheet and bake 40 minutes
----------------------------------------------------------------------------
Betsy-TKL (9:32:36 pm) :
From: hack@netcom.com (Magick)
Newsgroups: rec.food.recipes
White Russian Pie
40 chocolate wafers, crushed
5 Tablespoons butter, melted
7 Tablespoons coffee-flavored liqueur, divided
3 eggs, separated
1 envelope Knox unflavored gelatin
6 Tablespoons sugar, divided
1/2 cup water
1/4 cup vodka
1 cup whipping cream, whipped
chocolate curls, for garnish
Preheat oven to 350.
Combine cookie crumbs, butter and 4 Tbs. coffee liqueur
in a medium bowl. Press mixture firmly onto bottom and
upside of a 9" pie plate.
Bake 3 minutes; cool completely on wire rack.
Combine gelatin and 4 Tbs. sugar in a small saucepan.
Combine egg yolks and water in a small bowl; beat well.
Add to gelatin mixture. Let stand without stirring for
3 minutes, allowing gelatin to soften.
Heat gelatin mixture over low heat, stirring constantly,
until gelatin is completely dissolved. To test for
undissolved gelatin, run a finger over the surface of
the stirring spoon. If it is smooth, the gelatin is
completely dissolved; if it feels granular, continue
heating until it feels smooth.
Stir in vodka and remaining coffee liqueur. Pour mixture
into a large bowl and place in refrigerator, stirring
occasionally. Chill until mixture mounds slightly when
dropped from a spoon. Remove from refrigerator.
Beat egg whites with remaining sugar until stiff peaks form.
Fold egg white mixture into gelatin mixture with a rubber
spatula, gently cutting down to bottom of bowl, scraping
up side of bowl, then folding over top of mixture. Repeat
until egg whites are evenly incorporated.
Fold whipped cream into gelatin mixture as described above.
Spread into pie crust; refrigerate until firm. Garnish,
if desired.
----------------------------------------------------------------------------
Vicki,lla (9:35:56 pm) : UPSIDE-DOWN APPLE PECAN PIE
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/3 cup butter or margarine, melted
1 package Pillsbury All Ready Pie Crusts (or substitute your own pie
crust if you like - you will need enough for a 2 crust pie)
6 cups (6 medium) sliced, peeled apples
1/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
Preheat oven to 375 degrees F. In a 9-inch pie pan, combine pecans,
brown sugar, and butter; spread evenly over bottom of pan. Prepare
pie crust according to package directions for two-crust pie, placing
bottom of crust over pecan mixture in pan.
In a large bowll, combine apples, sugar, flour, cinnamon,
and nutmeg; mix lightly. Spoon into pie crust-lined pan. Top with
second crust and flute; cut slits in several places. Bake for 40 to
50 minutes or until crust is golden brown and apples are tender.
Cool pie upright in pan for 5 minutes. Place serving plate over
pie; invert. Carefully remove pan. Some nuts may remain in pan;
replace on pie with knife. Cool at least 1 hour before serving.
Garnish as desired.
----------------------------------------------------------------------------
Vicki,lla (9:37:17 pm) : FROSTED APPLE-RAISIN PIE
Pastry for 2-crust pie
3/4 cup sugar
2 tbsp. flour
1/8 tsp. salt
1/2 tsp. cinnamon
6 cups sliced, peeled tart apples
1/2 cup seedless raisins
2 tbsp. orange juice
4 tbsp. butter or margarine
Orange Frosting (recipe follows)
Combine sugar, flour, salt and cinnamon; mix with apples and raisins;
place in pastry-lined 9" pie pan. Sprinkle with orange juice; dot with
butter. Adjust top crust and flute edges; cut vents. Bake in hot oven
(400F degrees) about 40 minutes, or until crust is browned and apples are
tender.
Spread Orange Frosting over hot pie.
ORANGE FROSTING
Mix together 1 cup confectioners sugar, 3 tbsp. strained
fresh orange juice and 1 tsp. graded orange peel.
----------------------------------------------------------------------------
Vicki,lla (9:38:37 pm) :
Banana Cream Pie
1 cup sugar
1/2 cup all-purpose flour or 1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
4 eggs
3 tablespoons butter
1 1/2 teaspoons vanilla
1 9-inch Baked Pastry Shell
Meringue for pie
For filling, in a medium saucepan combine sugar, flour or cornstarch, and
salt; gradually stir in milk. Cook and stir over medium heat till thickened
and bubbly. Reduce heat, cook and stir 2 minutes more. Remove from heat.
Separate egg whites; set whites aside for meringue. Beat egg yolks slightly.
Gradually stir 1 cup of the hot mixture into yolks. Return egg mixture to
saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove
from heat. Stir in butter and vanilla. Pour hot filling into Baked Pastry
Shell. Spread meringue over hot filling; seal to edge. Bake in a 350F oven
for 12 to 15 minutes or till golden. Cool. Cover; chill to store. Makes
8 servings.
For banana cream pie, slice three bananas into bottom of pie crust, then
pour hot filling over and bake as usual. Garnish with whipped cream and
sliced bananas instead of the meringue.
----------------------------------------------------------------------------
Vicki,lla (9:40:38 pm) : Newsgroups: rec.food.recipes
Subject: Jack Daniels C.Chip Pecan Pie
Jack Daniels Chocolate Chip Pecan Pie
3 extra large eggs, slightly beaten
1 c sugar
2 T butter, melted
1 c dark corn syrup
1 t vanilla
1/4 c Jack Daniels
1/2 c semi-sweet chocolate chips
1 c whole pecans
1 10-inch pie crust, unbaked
Preheat oven to 375 degrees (F). Combine eggs, sugar,
butter, syrup, and whiskey. Mix well and strain [I dont
strain, w/no ill effects]. Sprinkle most of the chips over bottom of
crust. Cover with pecans. Pour filling over chips and
pecans. Sprinkle top with remaining chips.
Bake 35-40 minutes or until knife inserted halfway
between center and the edge comes out clean [chips sprinkled on
top will make this difficult -- they melt.] Let cool 30 min
before cutting.
Makes 6-8 servings.
Do not drive after eating this pie! ;)
--
----------------------------------------------------------------------------
Bill,DC (9:40:38 pm) : * Exported from MasterCook *
German Chocolate Pie
Recipe By : Jo Anne Merrill
Serving Size : 10 Preparation Time :1:00
Categories : Pies Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9 inch pie crust
4 sweet chocolate squares -- chopped
1/4 cup margarine
1 teaspoon vanilla extract
3 eggs
1 can coconut-pecan frosting, ready-to-spread
3 tablespoons all-purpose flour
whipped cream -- for garnish
Have ready the 9-inch unbaked pie crust.
In small saucepan over low heat, melt chocolate and margarine. Stir
constantly until smooth. Remove from heat and stir in vanilla. In small
bowl, beat eggs until well blended. Add frosting and flour; blend well. Stir
in chocolate mixture.
Pour into pie crust. Bake at 350 degrees for 45-55 minutes, or until knife
inserted near edge comes out clean. (Filling will rise during baking.) Cool
completely and garnish with whipped cream if desired. Store in refrigerator.
- - - - - - - - - - - - - - - - - -
NOTES : Easy to prepare, delicious dessert.

---

Bill,DC (9:42:40 pm) :
Kiddie Frozen Pie
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :2:00
Categories : Desserts Pies & Pastry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups milk
1 package instant pudding mix
1/2 cup cookie crumbs
1 9 inch pie crust
1 cup heavy whipping cream
Blend milk with pudding as directed. Pour into freezer tray and freeze until
mushy. Stir in crumbled cookies and pour into pie shell. Freeze until solid.
Top with whipped cream. Sprinkle top with more crumbled cookies or chopped
nuts.
- - - - - - - - - - - - - - - - - -
NOTES : For cookie crumbs, choose cookies compatible with pudding flavor:
e.g., macaroons with coconut pudding, Oreos with chocolate or vanilla
pudding, or gingersnaps with butterscotch pudding.
-

---

Candy,VA (9:41:11 pm) :

Pumpkin Chiffon Pie:
From Am Heart Assos Cookbook

1 9 inch pie shell, baked
1 envelope unflavored gelatin
1/4 c cold water
1 c sugar
3T cornstarch
1/2 t salt
1/2 t ginger
1/4 t nutmeg
1 t cinnamon
1 can of pumpkin
1 c evaporated skim milk
2 T margarine
4 egg whites
1/4 c crushed pecans

Solten gelatin in the cold water.

Combine 1/2 c of sugar with the cornstarch, salt,
ginger, nutmeg & cinnamon..Add pumpkin & milk.
Mix well. Cook over medium heat till thickened,
stirring constantly. Add the gelatin mixture and
margarine, stirring till dissolved. Cool until partially
set.

Beat the egg whites until soft peaks form, and gradually
beat in the remaining 1/2 c sugar. Continue beating
until stiff, and fold into the pumpkin mixture. Place in
pastry shell. Garnish with crushed pecans (optional)
Serve chilled

---

Vicki,lla (9:43:16 pm) : CARAMEL PECAN PIE

36 Kraft caramels
1/4 c. water
1/4 c. margarine
3/4 c. white sugar
1/4 tsp. salt
1/2 tsp. vanilla
3 eggs, beaten
1 c. pecans halves
9-inch unbaked pastry shell

Melt caramels with the water and margarine in covered double boiler.
Stir occasionally until smooth. Combine sugar, salt, eggs, and
vanilla. Gradually add melted caramel sauce; mix well. Stir in pecan
halves. Pour into pastry shell. Bake at 350 degrees for 45 minutes.
Pie filling will appear very soft but becomes firm as it cools.

---

Skippy Ice Cream Pie
From: Boston-Baden hazel@netcom.com

1 cup Skippy Ceramy or Super Chunk peanut butter
1/2 cuop confectioners sugar
1 quart vanilla or chocolate ice cream, softened
1 pepared graham cracker or cookie crumb crust
2 TABLESPOONS semisweet chocolate chips, melted; or favorite ice cream
topping
2 TABLESPOONS chopped peanuts
In large bowl combine peanut butter and confectioners sugar; stir until
blended. Mix in softened ice cream until smooth but not melted. Spoon
into crust. Freeze 2 hours or until firm. Before serving, drizzle with
melted chocolate. Sprinkle with chopped peanuts. Makes 8 servings.
----------------------------------------------------------------------------
END OF FILE - Part 1 (of 2)
The Kitchen Link