Recipe: (41): TALK TKL 10-27 Pie's the Limit! Part 2 (of 2)

TALK TKL - 10-27-97 - Part 2 (of 2)
The Pie's the Limit!
Pumpkin and Maple Sugar Pie
Chocolate Cherry Pie
Triple-Tier Chocolate Pie
Raisin Cookie Pie
Shoo Fly Pie
Chocolate Cream Meringue Pie
Nutty Cranberry Pie
New Orleans Chocolate Pecan Pie
No Fail Pie Crust
Excellent Pie Crust
Fresh Peach Pie
Peaches 'n' Cream Pie
Pumpkin Pie
Cold Pumpkin Pie Filling
Tainted Raspberry Info
Southern Fried Chocolate Pies
Apple Pie Morning Glory
Condensed Milk Lemon Pie
Crazy Crust Pies
Banana Split Pie
Dang Good Pie
Down Home s Fresh Blueberry Cream Pie
Ten Minute German Sweet Chocolate Cream Pie
Peanut Butter & Hershey Kisses Layer Pie
Ritz Cracker Pie
Rich Chocolate Cream Pie
No-Bake Pie
Maple Oatmeal Pie
Lime Chiffon Pie
Kahlua Pumpkin Pie
Easy Pineapple Pie
Fresh Strawberry Pie
No Bake Fruit Pie (Low Fat)
French Coconut Pie
My Mother's Toll House Cookie Pie
Deep-Dish Peach Pie
Never Too Full For Cranberry Cherry Pie
Macadamia Christmas Pie
Borden Holiday Egg Nog Pie
Low-Fat Maple Pumpkin Pie
Pumpkin Pie (America)

Bill,DC (9:44:52 pm) : * Exported from MasterCook *
Pumpkin and Maple Sugar Pie
Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :0:50
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces pumpkin, canned
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 tablespoon margarine
1 cup sugar
1 cup milk
2 tablespoons maple syrup
2 eggs
1 9 inch pie crust -- unbaked
1 whipped cream -- optional
In a mixing bowl, combine all ingredients except the last two. Pour into the
pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 and
continue baking for about 45 minutes more, or until knife inserted near the
center comes out clean.
Cool to room temperature, refrigerate. Garnish with whipped cream if
desired. Try to use REAL maple syrup for this pie; it does not taste the
same with the imitation type.
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Vicki,lla (9:44:59 pm) : Chocolate Cherry Pie
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold butter or margarine
FILLING:
1 can (14 ounces) sweetened condensed milk
1 cup (6 ounces) semisweet chocolate chips
1/2 teaspoon salt
1 can (21 ounces) cherry pie filling
1/4 to 1/2 teaspoon almond extract
Whipped cream and maraschino cherries, optional
In a bowl, mix flour, sugar and salt. Cut in butter until mixture
resembles coarse crumbs. Press firmly onto the bottom and sides of a 9-in.
pie plate Bake at 350'F for 15-20 minutes or until golden brown. Cool
completely. In a saucepan, combine milk chocolate chips and salt; cook and
stir over LOW heat until chocolate melts. Stir in pie filling and extract
Pour into crust. Chill 2-3 hours or until firm. Garnish with whipped cream
and cherries if desired. Yield: 8 servings.
(Taste of home Feb/March 97)
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Vicki,lla (9:46:31 pm) : Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Triple-Tier Chocolate Pie
Triple-Tier Chocolate Pie
Baked Pastry Shell
3 egg whites
1/2 teasoon vinegar
1/4 teaspoon ground cinnamon
1/2 cup sugar
1/2 of a 16 ounce package marshmallows (about 30)
1 cup milk
1 cup whipping cream
2 squares (2 ounces) unsweetened chocolate, coarsely chopped
1/8 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped walnuts
For meringue shells, in a small mixer bowl combine egg whites, vinegar,
and cinnamon. Beat with electric mixer on medium speed till soft peaks
form. Gradually add sugar. Spread over the bottom and up the sides of
baked pastry shell. Bake in a 325 oven for 15 minutes. Remove from oven;
cool on wire rack.
Meanwhile, for filling heat marshmallows, milk, 1/4 cup of the whipping
cream, chocolate, and salt till marshmallows and chocolate are just melted.
Stir in vanilla; cool without stirring. Beat remaining whipping cream to
soft peaks. Fold the whipped cream and nuts into the chocolate mixture.
Chill till the mixture mounds when spooned. Turn into the baked meringue
shell. Chill till firm. Cover and chill to store.
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Bill,DC (9:46:50 pm) : * Exported from MasterCook *
Raisin Cookie Pie
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:45
Categories : Pies & Pastry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/8 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/3 cup sugar
1/3 cup brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
1/2 cup raisins
1/2 cup walnuts -- chopped
1 9 inch pie crust
vanilla ice cream
Sift together flour, baking soda, and salt. In a large bowl, cream butter
with sugars. Beat in egg and vanilla. Gradually add flour mixture and mix
well. Stir in raisins and nuts. Spread into pie crust. Bake for 20 to 25
minutes at 375 degrees. Cool and serve with ice cream.
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Candy,VA (9:47:06 pm) : Shoo Fly Pie
pie pastry for a 9 inch one-crust pie
1 3/4 c flour
2/3 c firmly packed light brown sugar
1/8 t salt
1/4 c margarine
1 t baking soda
1 c boiling water
1/2 c molasses
Preheat oven to 350. Line a 9 inch pie pan with pie pastry. Combine flour
with brown asugar and salt.Cut in the margarine until the mix resembles corn
meal. Reserve 1 cup for the topping, and pour the remainder into the pie
shell. Add baking soda to the hot water, stir in the molasses and pour over
the crumbs in the pie shell. Sprinkle the reserved crumbs on top and bake
40-50 minutes, or until crust is browned and filling has puffed up. Serve
warm.
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Vicki,lla (9:51:00 pm) : From: gregw@erich.triumf.ca
Newsgroups: rec.food.recipes
Subject: Chocolate Cream Meringue Pie
Chocolate Cream Meringue Pie
One baked 9" pie shell
Filling
1/2 cup flour
1 cup sugar
2 - 3 oz. unsweetened chocolate, coarsely chopped
1/4 tsp. salt
3 cups milk
3 egg yolks, lightly beaten
1 1/2 tsp. vanilla
1 tbsp. butter
Blend flour, sugar and salt in a saucepan. Add milk gradually, stirring
until
smooth. Cook over medium heat, stirring constantly, until mixture thickens.
Remove from heat. Add chocolate; stir until thoroughly blended.
Add a small amount of cooked mixture to beaten egg yolks. Add to remaining
mixture in saucepan. Return to heat and bring to a boil. Remove from heat.
Stir
in vanilla and butter. Cover with waxed paper and cool slightly. Turn cooled
filling into pie shell.
Meringue
3 egg whites
1/4 tsp. cream of tartar
1/3 cup sugar
Beat egg whites and cream of tartar until foamy. Add sugar gradually,
continuing to beat until soft peaks are formed. Spread over filling. Seal to
edge of crust to prevent shrinking. Bake at 275 for 15 minutes or until
lightly
browned.
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Candy,VA (9:52:40 pm) : NUTTY CRANBERRY PIE
Pastry for 1 9 inch two-crust pie, unbaked
1 c sugar
1 1/2 T cornstarch
1/3 c light corn syrup
3/4 c water
1 t grated orange or lemon rind
3 c fresh cranberries
1/2 c seedless raisins
3/4 c walnuts ( finely chopped)
2 T oil
.............
Preheat oven to 425. Combine sugar and cornstarch. Mix the corn syrup and
lemon peel with the water and add to the sugar and cornstarch.
Bring to a boil, then stir in the cranberries and raisins. Boil until the
cranberries pop, then remove from the heat and add the nuts and oil. Cool
until this mixture is lukewarm.
Pour cranberry mixture into an aunbaked 9 inch pie shell. Top with lattice
crust. Bake at 425 for 20 minutes, then reduce heat to 375 and bake for 20
minutes.
Serve hot or cold
FROM AMERICAN HEART ASSOSIATION RECIPES
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Vicki,lla (9:53:05 pm) : Newsgroups: rec.food.recipes
From: eastman@solstice.jpl.nasa.gov (Sherri Eastman)
Subject: Chocolate Pecan Pie
New Orleans Chocolate Pecan Pie
Crust
Use a 9" unbaked pastry shell
Filling
2 eggs
1 cup sugar
4 Tablespoons cornstarch
8 Tablespoons butter, melted
1/4 cup Praline liqueur
1 cup pecans, chopped
6 ounce package semisweet chocolate chips
Whipped cream or vanilla ice cream
Praline liqueur for garnish
Preheat oven to 350 degrees
Beat eggs slightly. Combine sugar and cornstarch and gradually add to
eggs, mixing well. Stir in the melted butter. Add the Praline liqueur.
Add pecans and chocolate chips. Pour into unbaked pastry shell. Bake
45-50 minutes. Cool. Garnish with whipped cream or a scoop of vanilla ice
cream. Spoon 1 Tablespoon Praline liqueur over all.
Serves 7 to 8
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Candy,VA (9:56:03 pm) : NO FAIL PIE CRUST
1 3/4 cup flour,unsifted
1 t salt
1/2 c saffola oil
3 t cold water
Mix with a fork. Divide and roll between two pieces of wax paper. Makes a
two crust pie.
From Stratfor Hall Cookbook
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Candy,VA (10:03:15 pm) : EXCELLENT PIE CRUST
3 cups flour
1 1/4 c Crisco
1/2 t salt
.......blend well
1 large egg
3 T cold water
1 T vinegar
.......Add to above mix and blend
Chill pastry dough, then roll out
This dough is great, does not crumble:)
From Patti Leonti, a former neighbor
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Crabby, VA (10:15:07 pm) : Fresh Peach Pie
Crust for Pie and Lattice or top Crust
(I don't lattice!)
3/4 c. sugar
3 tbls. all purpose flour
1/4 tsp. cinnamon
1/4 tsp. nutmeg
sprinkle of cloves
dash salt
5-6 cups sliced peaches
2 tblsp. Butter.
Put bottom pastry in pie pan. Combine sugar, lour, spices, and salt. Add to
peaches; mix lightly. Fill shell Dot with butter and extra spice if
desired..
Add to crust or lattice. Bake in 400 degree oven for 45 min. or until done.
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Mysti (10:15:58 pm) : Peaches 'n' Cream Pie
Crust:
1 1/2 cups crushed gingersnap cookies
1/2 cup plus 2 tablespoons butter or
margarine, melted
1/4 cup sugar
Filling:
1 quart peach ice-cream, softened
2 fresh peaches, sliced
For crust, combine cookie crumbs, butter and sugar. Press firmly onto the
bottom and up the sides of a 9-inch pie pan. Spoon the ice cream onto the
crust, gently swirling the top with the back of a spoon. Arrange the peach
slices attractively on top of the ice cream. Cover with plastic wrap or
aluminum foil and freeze until firm (2-4 hours).
Serves 8
From the Market Basket July 1994
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Candy,VA (10:16:48 pm) : Pumpkin Pie
FROM LOW CHOLESTEROL, OAT BRAN BOOK
Although pumpkin pie is usually thought of as being high in fat,
cholesterol,and calories, this delicious version can be included in a
PRUDENT diet thanks to the use of low fat milk and only one egg yolk.
CRUST;
3/4 c unbleached flour
1/2 c oat bran
1/2 t salt (optional)
1 T brown sugar (omit with savory fillings)
1/3 c tub margarine, cold
3 T very cold water
.........
Lightly oil a 9 inch pie pan. Preheat oven to 425. Combine flour, oatbran,
salt and brown sugar.Using a pastry blender or 2 forks, cut in margarine
until coarse crumbs.
Add water and stir until dough takes shape of a ball.
Turn out on floured surface and knead few times. Shape into ball.
Roll with rolling pin to create 10 inch circle. Place in pie pan. Crimp
edges, prick the bottom of crust with a fork.
Bake for 12-15 minutes until lightly browned. Cool. The crust is now ready
to receive a cold filling.
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Candy,VA (10:20:24 pm) : COLD PUMPKIN PIE FILLING
1 whole egg plus 4 egg whites
1 can pumpkin
2/3 c honey
1/4 c oat bran
1 t cinnamon
1 1/2 c evaporated skim milk
1/2 t ginger
1/8 t cloves
1/4 t nutmeg
Preheat oven to 425. In a large bowl, beat egg and egg whites with egg
beater. Add pumpkin, honey, oat bran, cinnamon, milk, ginger, cloves and
nutmeg.Mix until thoroughly combined.
Transfer to uncooked pie shell. Bake 10 minutes then lower oven to 350. Bake
for 45-50 minutes until center is set.
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Betsy-TKL (10:23:48 pm) :
Tainted Raspberries
Fresh raspberries from Guatemala are suspected to have caused an outbreak of
cyclospora, which is
a parasitic infection.
Consumers are being alerted to not purchase or eat any fresh raspberries
imported from Guatemala.
There have been reports of illness in at least seven states since April. The
states are California,
Maryland, Nebraska, Nevada, New York, Rhode Island and Texas. Shipments of
the raspberries
has been halted, and people are being urged to see their doctor if they have
eaten these raspberries
and begin having any symtoms.
An outbreak of cyclospora occured last year in the United States and Canada
from these same
raspberries. Guatemala thought they had eliminated the problem by harvesting
the raspberries
before the rainy season. They thought the cause of last year's outbreak was
because they harvested
during the rainy season.
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Bill,DC (10:29:57 pm) : * Exported from MasterCook *
Southern Fried Chocolate Pies
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:30
Categories : Chocolate Ethnic
Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour -- fat removed
1 teaspoon salt
1/2 cup vegetable shortening -- * see note
1/3 cup water -- cold
3/4 cup sugar
1/2 cup cocoa powder -- unsweetened
1 stick margarine -- cold
oil
* Use peanut or safflower oil or solid vegetable shortening for frying.
1. For crust: sift flour and salt together; cut in the shortening with a
pastry blender or 2 knifes, until mixture resembles coarse cornmeal.
2. Add ice water a little at a time while tossing with a fork, until dough
holds together. Do not get too moist.
3. Roll out dough to 1/8 inch thick. Cut into circles about five inches in
diameter.
4. Mix cocoa powder with the sugar. Place 2-3 tablespoons of this mixture
onto one half of the circle and place 3 very thin slices of cold margarine
on top. Fold opposite side over mixture and seal with a fork dipped in
flour.
5. Pour oil to a depth of about 1/2 inch in a heavy skillet. Heat over
medium-high heat until very hot. Place pies in a single layer in oil and
fry, turning to brown each side. An iron skillet works best.
Serve hot, warm, or cold.
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sara (10:32:22 pm) : this one's good, velma:
Apple Pie Morning Glory
Mother
1 egg, well beaten
1/2 c. brown sugar
1/2 c. granulated sugar
1 tsp. vanilla
pinch of salt
1/2 c. flour
1 tsp. baking powder
4 apples, medium size, pared and chopped or sliced
1/2 c. pecans, chopped
Combine all ingredients and pour into greased 9-inch pie plate and bake in
350 degree oven 30 minutes. Note: this pie does not need a pastry shell, but
can be used if desired.
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sara (10:33:56 pm) : this one's good, too:
Condensed Milk Lemon Pie
Mother
Blend:
1 can sweetened condensed milk
1/2 c lemon juice + grated rind
2 egg yolks, but save whites for meringue
optional: if you don t want a meringue top, you can put 2 whole eggs in at
this point instead of the 2 egg yolks
Pour into:
1 baked 8 inch pie shell
Cover with meringue:
2 T. sugar
2 egg whites
Bake:
350 degrees for 10 minutes. Chill.
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sara (10:34:38 pm) : this is an old one but a good one and so versatile!
Crazy Crust Pies
Mother
Crust:
1 cup flour
2 Tb. sugar
1 tsp. baking powder
1/2 tsp. salt
3/4 c. water
2/3 c. solid vegetable shortening
1 egg
Oven 425 degrees.
No need to sift flour; measure by lightly spooning into cup and leveling
off. In small mixer bowl, combine flour, sugar, baking powdr, salt, water,
shortening, and egg. Blend well at lowest speed; beat 2 minutes at medium
speed. Spread batter in 10 or 9 inch deep dish pie pan. Carefully spoon
filling into center of batter. Do not stir. Bake at 425 for 40 to 45 minutes
until crust is golden brown.
Apple Filling:
1 can (1 lb. 5 oz.) apple pie filling
1 Tb. lemon juice
1/2 tsp. apple pie spice or cinnamon
Cherry Filling: Pumpkin Filling:
1 can (1 lb. 5 oz.) cherry pie filling 1 can (1 lb.) cooked pumpkin
3/4 c. sugar
Mincemeat Filling: 1/2 tsp. salt
1/2 tsp. cinnamon
1 can (1 lb. 5 oz.) mincemeat pie filling 1 can (5 1/3 oz.) or 2/3 cup
1 Tb. lemon juice evaporated milk
1/2 tsp. cinnamon 1 egg
With mixer, beat until well
blended.
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Liana,TX (10:35:01 pm) : Banana Split Pie
1 pkg. Dream Whip
(two envelopes)
1 8oz cream cheese
1 c. powdered sugar
4 bananas
2 cans crushed pineapple,
drained
1 large Cool Whip
Graham cracker crust
cherries & nuts (optional)
Mix first 6 ingredients together.
Put into graham cracker crust.
Add cherries and nuts for garnish,
if desired.
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sara (10:35:56 pm) : this one's from my granny!
Dang Good Pie
Granny Baldwin
3/4 stick butter, melted 3 eggs, beaten
1 tsp. vanilla 1 unbaked pie shell
1 c. sugar and 3 Tb. flour, mixed together
1 small can Angel Flake coconut
1 large can crushed pineapple, drained
Beat eggs well. Mix sugar and flour; add to eggs. Mix all other ingredients,
except pie shell. Pour into unbaked pie shell. Bake in 300 or 325 degree
oven for 1 hour until done.
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sara (10:37:08 pm) : velma: this one's for you! it's my very BEST pie
recipe!
Down Home s Fresh Blueberry Cream Pie
Mother and Sara
1 cup sour cream
2 T. all-purpose flour
3/4 c. sugar
1 tsp. vanilla
1/4 tsp. salt
1 egg, beaten
2 1/2 cups fresh blueberries
1 unbaked 9 inch pie shell
Topping:
3 T. flour
3 T. butter, softened
3 T. chopped pecans
Combine sour cream,flour, sugar, vanilla, salt and egg. Beat 5 minutes at
medium speed of an electric mixer or until smooth. Fold in blueberries. Pour
into pastry shell and bake at 400 degrees for 25 minutes.
Combine topping ingredients, stirring well. Sprinkle over top of pie. Bake
10 additional minutes. Chill completely before serving.
This recipe comes from a restaurant in Middletown, Kentucky. While we were
waiting for Joshua to be born, we sampled their home-cooked meals and this
delicious pie. It s a delight, even for people who don t usually like
blueberry pie.
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sara (10:38:45 pm) : here's one for the chocoholics in the bunch:
Ten Minute German Sweet Chocolate Cream Pie
Mother
1 package (4 oz) German s sweet chocolate
1/3 c. milk
2 T. sugar
1 pck (3 oz) cream cheese, softened
3 1/2 c. or 1 container (8 oz) cool whip, thawed
1 baked 8 inch graham cracker crumb crust, cooled
Heat chocolate and 2 T. of the milk in saucepan over low heat, stirring
until chocolate is melted. Beat sugar into cream cheese; add remaining milk
and chocolate mixture and beat until smooth. Fold chocolate mixture into
whipped topping, blending until smooth. Spoon into crust. Freeze until firm,
about 4 hours. Garnish with chocolate curls, if desired. Store any leftover
pie in freezer.
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Liana,TX (10:39:00 pm) : PEANUT BUTTER & HERSHEY
KISSES LAYER PIE
from Hershey's Chocolate
Lover's Cookbook
18 Hershey's Kisses Milk Chocolates
1 c (1/2 pt) whipping cream, divided
1 baked 9-in. pie crust, cooled
1 pkg (6-serving size) vanilla
pudding and pie filling mix *
1/2 c. Reese's Creamy Peanut Butter
2 c. milk
1 Tblsp. powdered sugar
1/4 tsp. vanilla extract
Additional Hershey's Kisses
Chocolates, (optional)
* Do not use instant pudding mix.
Remove wrappers from chocolate
pieces. In small microwav-safe
bowl, place chocolate pieces and
2 Tblsps. whipping cream. Micro-
wave at high for 1 min. or until
chocolate is melted and mixture is
smooth when stirred.
Spread chocolate mixture over
bottom of pie shell; refrigerate 30-
min. or until set.
In 2-qt saucepan, place pudding mix
and peanut butter. Using wire whisk,
gradually blend in milk, stirring until
smooth. Cook over medium heat,
stirring constantly, until pudding
thickens and boils; remove from heat.
Cool 10 min.; stirring frequently. Pour
pudding over chocolate mixture in pie
crust. Refrigerate several hours or
until firm.
In small mixer bowl, beat remaining
whipping cream, powdered sugar, and
vanilla until stiff. Spread over top of
pie. Garnish with additional chocolate
pieces, if desired. Cover; refrigerate
levtover pie.
8 servings.
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sara (10:40:02 pm) : Ritz Cracker Pie
Mother
Beat stiff:
3 egg whites
Add:
1 tsp. cream of tartar
21-25 crushed Ritz crackers
1 c. sugar
1 tsp. vanilla
3/4 c. chopped pecans
Grease a pie pan
Bake 350 degrees for 25 minutes
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Liana,TX (10:40:09 pm) : RICH CHOCOLATE
CREAM PIE
from Hershey's Chocolate
Lover's Cookbook
1 pkg. (6-serving size) vanilla cook
& serve pudding & pie filling mix*
3 c. milk
2 c. (12-oz. pkg.) Hershey's Semi-
Sweet Chocolate Chips or
1 3/4 c. (10 oz pkg.) Hershey's
Semi-Sweet Chocolate Chunks
1 baked 9-in. pie crust, cooled
Whipped topping, (optional)
*Do not use instant pudding mix
In medium saucepan, combine pudding
and pie filling, and milk. Cook over
medium heat, stirring constantly, until
mixture comes to a full boil.
Remove from heat; immediately add
chocolate chips to hot mixture, stirring
until chips are melted and mixture is
smooth. Pour into baked pie crust.
Place plastic wrap directly onto
surface; refrigerate several hours or
overnight. Garnish with whipped
topping, if desired.
About 8 servings.
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Liana,TX (10:41:13 pm) : No-Bake Pie
1 pint ice cream (any kind)
1 cup cold milk
1 3 oz package instant pudding
mix (aame as ice cream)
1 graham cracker crust
Let ice cream soften slightly &
mix in milk. Add pudding &
stir well. Pour into shell; put into
refrigerator for at least one hour
before serving.
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sara (10:42:04 pm) : MAPLE OATMEAL PIE
3 eggs, beaten
2 cups dark maple syrup
2/3 cup quick cooking oatmeal
2/3 cup shredded coconut
3 tbsp. melted butter
1 tsp. vanilla
1/2 cup walnut pieces
9" unbaked pie shell
Mix all ingredients except pie shell together.
Pour into unbaked pie shell and bake at
325 degrees F. for 45 minutes.
Cool and serve.
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Crabby, VA (10:42:18 pm) : Lime Chiffon Pie
Martha James
1 can condensed milk
1/2 c lime juice
Grated rind of one lime
2 eggs, sepatated
2 Tbls. sugar
Stir milk, lime juice and lime rind together. Add well-beaten yolks and
sugar. Beat well. Beat whites until they will hold a peak. Fold into
mixture. Pile in a cool placee pie shell and place in fridge to set.
Serve with whipped Cream. Or a Merigue may be put on the pie before placing
in fridge.
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Charlene in MA (10:43:37 pm) : KAHLUA PUMPKIN PIE
1 9 inch unbaked pie shell
1 cup undiluted evaporated milk
1/2 cup light brown sugar, packed
1/4 cup Kahlua
1/4 cup light corn syrup
1 1/2 tsp. pumpkin pie spice
1/4 tsp salt
2 large eggs
1 1/2 cups can pumpkin
Kahlua Cream Topping
Prepare pie shell so it has a high rim. Beat milk,sugar,Kahlua, corn syrup,
spice and salt together until well blended. Stir in eggs and pumpkin until
mixture is smooth. Bake pastry shell in hot oven, 450 for 7 to 8 minutes
until it begins to brown lightly. Stir filling, Pull oven rack part way out
and slowly pour pumpkin mixture into shell. Reset heat control to 325 and
continue baking until filling is barely set in center, about 40 minutes.
Cool pie on wire rack. Serve with Kahlua Cream Topping.
KAHLUA CREME TOPPING
Beat 1 cup whipping cream with 1 tbsp. each of powdered sugar and Kahlua,
just until stiff. Turn into serving bowl and drizzle with 1 tbsp. Kahlua.
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Betsy-TKL (10:44:06 pm) :
Date: Sun, 19 Dec 1993 17:18:47 EST
Sender: Foodlore/Recipe Exchange EAT-L@VTVM1.BITNET
From: Gabi Shahar GABI%MOTCOMIL.MCIL@MCILNVL.COMM.MOT.COM
EASY PINEAPPLE PIE
Pastry dough, thawed, enough for one pie
1 can pineapple pieces in syrup
4 cups sour cream
1 package Vanilla Pudding Mix
1 cup softened butter or margarine
Press the pastry dough into a pie tin. Bake until golden brown.
While still hot, wet the dough with 1/2 cup pineapple syrup.
Layer the pineapple pieces on the pie shell.
Prepare the filling: mix together the sour cream, pudding mix and butter
or margarine.
Pour the filling into the pie shell up to the rim of the tin.
Refrigerate overnight, serve cold.
Can be garnished with whipped cream or baked bits of pastry dough.
Source: brochure of the Shahaf pastry dough.
Translated by Gabi Shahar.
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Liana,TX (10:46:26 pm) : Fresh Strawberry Pie
(from a very, very old Electric Company newsletter)
1 quart fresh strawberries
1 pkg. (3 oz.) cream cheese
2 tblsp. milk
9 inch baked pie shell
1/2 cup water
1 cup sugar
1/4 cup cornstarch
1/8 tsp salt
1/4 tsp red food coloring
1 cup whipping cream
Wash and stem strawberries. Soften cream cheese with milk and spread in
bottom of pie shell. Place 1/2 of the choicest berries in pie shell. Heat
remaining berries in water. When berries are soft, add to mixture of sugar,
cornstarch and salt. Return to heat and cook until thick. Add food coloring.
Pour over berries in pie shell. Chill. Top with whipped cream before
serving.
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Betsy-TKL (10:47:37 pm) : NO BAKE FRUIT PIE (low fat)
Preheat oven to 400F. Mix two cups Grape-Nuts cereal and 1/4 cup apple
juice concentrate. Pat into 12-inch non-stick pie pan. Bake 5 to 10
minutes till browned.
Let cool before filling. Gradually add 2 tbls. arrowroot (powder) to
1/2 cup strawberry-apple juice. Stir as arrowroot is added to get
lump-free mixture. Pour into saucepan with 1 1/2 cups of strawberry-
apple juice. Heat over medium heat, stirring constantly. Liquid will
become cloudy, then crystal-like, then start to boil.
Boil for 3 minutes until thicker than honey. Set aside to cool. Arrange
three sliced peaches, 1 pint halves strawberries, 3 sliced kiwis and 30
halved green seedless grapes over cooled pie crust to form pattern. Pour
thin layer of fruit glaze over it. Refrigerate at least 30 minutes before
serving. Makes one 12-in. tart. Serving size, 1/12 of tart. 146 calories,
0.5 grams fat, trace saturated fat, 0 mg. cholesterol.
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Liana,TX (10:51:43 pm) : French Coconut Pie
from Diane Walker
1 stick melted butter
1 1/2 cups sugar
3 whole eggs, beaten
1 can flake coconut (1 cup)
1 tablespoon vinegar
1 teaspoon vanilla
Mix all ingredients and pour into unbaked pie shell. Bake in moderate oven
(350) for 1 hour or until golden brown. Serve it hot with vanilla ice cream.
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Betsy-TKL (11:01:31 pm) :
From: wilson@cluster.unca.edu
Newsgroups: rec.food.cooking
>
My Mother's
Toll House Cookie Pie
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar, packed
1 cup butter, melted and cooled to room temperature
1 cup Nestle toll house morsels
1 cup chopped walnuts
1 unbaked pie shell
Beat eggs until foamy. Add flour and sugars and beat until well blended.
Blend in melted butter. Stir in morsels and nuts. Pour into pie shell
and bake at 325 for 1 hour. Serve warm with whipped cream or ice cream.
Mother's notes: Recipe may be doubled.
May be frozen after baking.
1 cup butter = 2 sticks, "I use 1 1/2 sticks."
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Liana,TX (11:02:57 pm) : Deep-Dish Peach Pie
from Reader's Digest Great Recipes for
Good Health
8 medium-size, firm ripe peaches, peeled,
pitted, and sliced 1/2 in. thick
1/4 cup plus 4 tsp. firmly packed light brown
sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons flour
1 tablespoon unsalted margarine, softened
1. Preheat the oven to 375. In an ungreased
1-quart baking dish or souffl dish, place the
peaches, the 1/4 cup brown sugar, the
cinnamon, and nutmeg, and stir together.
2. In a small bowl, blend the remaining
brown sugar with the flour and margarine
and sprinkle evenly over the peaches.
3. Bake for 30 minutes or until the peaches
are tender. Serve warm or cold, topped if
you like with your favorite low/no fat ice
cream or whipped topping.
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sara (11:29:55 pm) : these look yummmy!
NEVER TOO FULL FOR CRANBERRY CHERRY PIE
1 (21 oz.) can cherry pie filling
1 (16 oz.) can whole cranberry sauce
1/4 c. sugar
3 tbsp. quick cooking tapioca
1 tsp. lemon juice
1/4 tsp. cinnamon
2 tbsp. butter or margarine
MilkPASTRY:
2 c. sifted all-purpose flour
1 tsp. salt
3/4 c. Crisco
3-4 tbsp. water
Combine all but the butter and milk; let stand 15 minutes. Combine flour and
salt; cut in Crisco with pastry blender or two knives until mixture is
uniform (should be fairly coarse). Sprinkle with water, a tablespoon at a
time; toss lightly with fork. Work into firm ball roll out half for bottom
crust, half for lattice strips. Preheat oven to 400 degrees; line 9 inch pie
plate with half of pastry. Add filling; dot with butter. Place lattice crust
over filling, seal, and flute edges. Brush lattice top with milk. Bake 40-45
minutes or until crust is golden brown; cover edges of crust with foil after
15 minutes to prevent over browning. Makes one pie.
MACADAMIA CHRISTMAS PIE
2 (3 1/2 oz.) jars macadamia nuts
1/3 c. flaked coconut
1 (9 inch) unbaked pastry shell
4 eggs, lightly beaten
1 c. light corn syrup
1/2 c. sugar
1/4 tsp. salt
1 1/2 tsp. vanilla extract
1/2 c. whipping cream
1 1/2 tbsp. cream of coconut
Rinse macadamia nuts with hot water; drain well and pat dry with paper
towels. Coarsely chop nuts. Press coconut onto bottom and sides of unbaked
pastry shell; set aside. Combine eggs and next 4 ingredients; stir in
macadamia nuts. Pour filling into prepared pastry shell. Bake at 350 degrees
for 15 minutes. Reduce temperature to 325 degrees and bake an additional 35
minutes or until filling is set. Cool. Beat whipping cream until soft peaks
form; stir in cream of coconut. Dollop mixture on top of each serving of
pie. Yield: One 9 inch pie.
BORDEN HOLIDAY EGG NOG PIE
2 pkgs. sm., Jello vanilla pudding
2 c. Borden Egg Nog
1 tbsp. light rum
1 baked 9 inch pie shell, cooled
1 1/4 c. milk
1/8 tsp. ground nutmeg
Dream Whip whipped topping
Combine pudding mix, egg nog, milk and nutmeg in a saucepan. Cook and stir
over medium heat until mixture comes to a full bubbling boil. Remove from
heat, add rum and cool 5 minutes, stirring twice. Pour into pie shell. Cover
surface of filling with plastic wrap. Chill at least 3 hours. Garnish with
whipped topping and ground nutmeg or chopped candied fruits or pecans.
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Evie (11:31:32 pm) : Low-Fat Maple Pumpkin Pie
Serves: 8
Work Time: 45 minutes
Total Time: 2 hours
2/3 cup sugar 1/4 cup nonfat liquid creamer 1 1/4 teaspoons cinnamon 1/2
teaspoon ground ginger 1/4 teaspoon cloves 1/4 teaspoon nutmeg 1/2
teaspoon salt 1 16-ounce can pumpkin 1/4 cup maple syrup 1/2 cup
substitute eggs 1 egg white 1 1/4 cup evaporated skimmed milk 1 deep-dish
8" or regular 9" pie crust, commercial or homemade 8 pecan halves
(optional)
1. Preheat the oven to 425 degrees.
2. In a small bowl, combine the sugar, creamer, cinnamon, ginger, cloves,
nutmeg, and salt and mix well.
3. In a large bowl, add the pumpkin, syrup, substitute eggs, egg white, and
milk and mix well with a large whisk or spoon to blend thoroughly.
4. Fill the pie crust. Around the edge, place the pecan halves (if using)
rounded side on the filling but touching the edge of the crust, long ends
pointing toward center, or in a circle around the center (there will be one
pecan half per slice).
5. Carefully place the pie on a lower (not lowest) rack in the center and
bake for 15 minutes.
6. Lower the heat to 350 degrees (put foil on the crust edges if browning
too quickly) and bake for an additional 40 to 55 minutes or until a knife
inserted in the center comes out clean.
7. Serve warm, room temperature, or cold.
Each serving: About 298 calories, 5.9 g total fat (2.3 g saturated), 1 mg
cholesterol, 450 mg sodium.
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Margaret, MA (11:47:03 pm) :
Pumpkin Pie (America)
unbaked 9" pie shell
2 large eggs
1/2 cup sugar
2 Tbs. molasses
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/4 tsp. allspice
2 cups canned pumpkin
1-1/2 cups evaporated milk
1.Mix all ingredients except pie shell. Blend well. Turn into pie shell and
bake at 400 degrees about 45-60 minutes or until a knife inserted in center
comes out clean.
From: Memorex Library, International Recipes
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END OF FILE - Part 2 (of 2)
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