Recipe: Single Crust Pies (10)

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10-28-99 Single Crust Pies

KellyWA (07:29:29) : BANANA CARAMEL PIE

1 c Dark Brown Sugar
1/4 c All-purpose flour
1/4 ts Salt
1/4 c Cold water
2 Egg yolks
1 c Boiling water
1 tb Butter
1/2 ts Vanilla
1/4 c Evaporated milk
1 8" or 9" pastry shell (baked and cooled)
4 Ripe bananas

Mix sugar, flour, and salt in saucepan. Stir in cold water and egg yolks; beat smooth. Gradually stir in boiling water, then cook, stirring constantly, about 3 minutes, until smoothly thickened. Stir in butter, vanilla, and evaporated milk. Cool slightly, then pour into baked pie shell. Shortly before serving slice bananas and arrange over filling.

Top with whipped cream or with meringue made out of the 2 left-over egg whites.

Donna,CA (06:51:26) :

2 cups sugar
1 cup white syrup
1/2 cup water
Cook until sugar is dissolved and boiling clear. Add:
2 cubes of margarine
Cook and stir often until mixture reaches 285 degrees. Then add:
2 cups raw peanuts

Cook and stir constantly until mixture reaches 305 degrees. Remove from heat, add 1 teaspoon of baking soda. Pour onto greased cookie sheet (or marble slab if available) and stretch it out as it cools. When completely stretched, turn it over on the cookie sheet and let cool until you can break into pieces. This is a really nice soft, crunchy peanut brittle. Hope you like it.

KellyWA (04:21:26) : Oreo Mud Pie

26 Oreo chocolate sandwich cookies, finely crushed (about 2 cups crumbs)
1/4 cup margarine, melted
1 quart coffee ice cream, softened
1 1/2 cups chocolate fudge sauce
Prepared whipped topping and additional whole cookies, for garnish

Mix cookie crumbs and spread in small bowl; press on bottom and side of 9-inch pie plate. Spread ice cream into prepared crust. Top with fudge sauce. Freeze 6 hours or until firm. Serve garnished with whipped topping and additional whole cookies.

KellyWA (04:19:38) : Pear Chocolate Silk Pie

1/3 cup butter
1 1/4 cup chocolate wafer cookie crumbs
1/4 cup granulated sugar
1 can (16 oz.) pear halves
1 package (16 oz.) semi-sweet chocolate chips
2 tablespoons strongly brewed coffee
1 teaspoon orange extract
1 cup heavy cream

To prepare crust, melt butter in a small saucepan. Combine chocolate wafer crumbs, sugar and melted butter; mix well. Press crumb mixture gently into a pie plate, distributing evenly over bottom of plate and up the sides. Bake at 375 degrees for 6 to 8 minutes. Remove from oven and set aside to cool.

Drain pears, reserving 6 tablespoons liquid. Slice 1 pear half and reserve for garnish. Dice remaining pear halves and set aside. In the top pot of a double-boiler combine chocolate chips with reserved pear liquid, coffee and orange extract. Stir over medium heat until chocolate chips are melted and mixture is smooth. Remove from heat.

Cool to room temperature. In separate bowl, whip cream to soft peaks. Gently fold whipped cream into chocolate mixture. Fold in diced pears. Spoon mixture into pie plate. Garnish with reserved pear and refrigerate until set, approximately 4 hours.

KellyWA (04:13:11) : Kentucky Pie

1 recipe Pastry for Single-Crust Pie
3 slightly beaten eggs
3/4 cup light-colored corn syrup
3 Tbsp. granulated sugar
3 Tbsp. brown sugar
3 Tbsp. butter, softened
1 tsp. vanilla
1/8 tsp. salt
1/2 cup finely chopped pecans
1/3 cup bourbon
1 6-oz. pkg. semisweet chocolate pieces
1 1/2 cups pecan halves

Prepare Pastry for Single-Crust Pie. On a lightly floured surface, roll dough to a 12-inch circle. Line a 9-inch pie plate with pastry. Trim to 1/2 inch beyond edge; fold under extra pastry and flute edge. Do not prick pastry.

For filling, in a large mixing bowl combine eggs, corn syrup, granulated sugar, brown sugar, butter, vanilla, and salt; mix well. Stir in chopped pecans and bourbon.

Pat chocolate pieces lightly onto bottom of pastry shell. Pour filling atop chocolate pieces. Arrange pecan halves atop filling.

Bake in a 350 degree oven about 1 hour or until a knife inserted near the center comes out clean. (Cover edges of pie loosely with foil the last 30 minutes to prevent over browning.) Serves 10.

Pastry for Single-Crust Pie: Stir together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Cut in 1/3 cup shortening till pieces are the size of small peas. Using 4 to 5 tablespoons total cold water, sprinkle 1 tablespoon water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form into a ball.

Susannahoh (02:09:05) : Some recipes from our community cookbook
OLDHAM KENTUCKY PIE
Connie Finney Rhoten

1/4 cup margarine (not butter)
1 cup sugar
3 eggs
3/4 cup light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup chocolate chips
2 tablespoons bourbon
1/2 cup chopped walnuts
1 pie shell

Cream butter, add sugar, and beat well with a mixer. Add eggs and syrup, and then salt and vanilla; mix well. Add chocolate chips, nuts, and bourbon. Pour into unbaked pie crust and bake at 350 degrees for forty-five minutes. Serve warm with whipped cream.

lottie-ak (01:23:36) : This just won the Newman's Own recipe contest. I'm going to try it this weekend as it sounds very easy and very good.

A DROWNING POOL OF PRALINE IN A CHOCOLATE TART

Tart Shell:
3/4 cup butter (1 1/2 sticks) softened
1 1/2 cups all-purpose flour
1/3 cup confectioners' sugar

Praline-Chocolate Filling:
2 bars (3 ounces each) organic sweet dark chocolate or sweet dark chocolate with
orange oil, broken into pieces
3/4 cup heavy or whipping cream
1 bag (9 1/4 ounces) caramels, unwrapped
1 1/2 cups pecans, toasted and coarsely chopped

Preheat oven to 375 F.
To prepare Tart Shell: Pulse together all tart shell ingredients in a food processor until they form moist crumbs. Sprinkle crumbs in 9-inch tart pan with removable bottom and press together to form crust on bottom and up sides; prick dough all over with fork. Line shell with foil and fill with pie weights, dried beans, or uncooked rice. Bake for 25 minutes; remove foil and weights and bake for another 15 to 20 minutes until golden, pressing crust with back of spoon if it puffs and loosely covering dark spots with foil.

To prepare Praline-Chocolate Filling: Combine chocolate and 1/4 cup cream in 1-quart saucepan. Melt, stirring frequently over medium-low heat. Pour chocolate mixture, reserving 2 tablespoons, in bottom of cooled crust; spread evenly. Chill 20 minutes (chill reserved 2 tablespoons also).

In 2-quart saucepan over medium-low heat, heat caramels and remaining 1/2 cup cream until melted and smooth, stirring occasionally. Stir in pecans and quickly pour over chocolate layer; spread evenly.

In 1-quart saucepan, over low heat, heat reserved chocolate mixture 1 to 2 minutes, stirring until melted, or microwave 10 seconds. Using a fork, drizzle in zigzag pattern over top of tart.
Chill at least 1 hour. Store in refrigerator. Makes 24 servings.

KellyWA (12:20:22) : Wonderful Watermelon Pie

1 container (12 ounces) frozen non-dairy
whipped topping, thawed
1 box (3 ounces) watermelon-flavored gelatin
(strawberry works fine)
1/4 cup water
2 cups watermelon balls
9-inch crumb pie shell

In large bowl, fold whipped topping, gelatin and water together. Fold in watermelon balls. Spoon into crumb pie shell. Chill for 2 hours before serving. Makes 8 servings.

Dawn-NY (09:31:49) : PUMPKIN CREAM CHEESE PIE
CRUST
1 pk Phyllo dough

FILLING
8 oz Cream cheese
1 can Pumpkin
3 tb Milk
4 Egg whites
2 tb Pumpkin pie spice
1/4 cup Maple syrup
1 tb Vanilla

Crust: Unroll it out of the package and lay on top of pie which has been sprayed with Pam; press down and trim excess.

Filling: Mix everything in a food processor or blender and pour into crust. Brush the crust with milk. Wrap aluminum foil around the edges and bake it at 350 degrees for about 30 minutes. Remove foil and brush with a little egg white and return to oven to brown crust, about 10 minutes.

Dawn-NY (09:31:34) : Strawberry Pie with Cracker Crust

MERINGUE CRACKER CRUST:
3 Egg whites
1 c Sugar
1/8 t Mace
1 t Vanilla
12 Soda crackers, crushed
1 t Baking powder
3/4 c Chopped walnuts

FILLING:
1 1/2 c Fresh strawberries, crushed
1/4 c Sugar
1 t Lemon peel
1 Envelope unflavored gelatin
1/4 Cold water
2 qts (about 30) Whole, fresh strawberries

MERINGUE CRACKER CRUST:
Beat egg whites until stiff. Combine sugar and mace; add 1 T at a time to egg whites, beating well after each addition. Add vanilla. Combine crushed crackers, baking powder and nuts. Fold into egg white mixture. Spoon into buttered 10" pie plate, pushing mixture to conform to shape of pie plate.. Bake at 350 degree F for 30 minutes. Cool. (This crust is also excellent for chiffon or ice cream pie.)

STRAWBERRY FILLING:
Combine crushed strawberries, sugar and lemon peel. Soften gelatin in cold water in pan. Heat gently to melt the gelatin. Add to crushed berry mixture. Chill until mixture begins to thicken. Spread half the mixture over the bottom of cooled crust. Add enough whole berries, stem end down and close together, to fill pie. Carefully spoon remaining crushed berry mixture around whole berries. Chill until firm. Serve with whipped cream, if desired.