Pecan
Chocolate Chip Pie
4 eggs
1 cup
sugar
1 cup
light corn syrup
1
teaspoon vanilla extract
1/2 cup
butter, melted
1 cup
chopped pecans
1/2 cup
semisweet chocolate chips
1 unbaked
pastry shell (10 inches)
In a large bowl, beat the
eggs, sugar, corn syrup and vanilla. Add
butter
and mix well. Stir in pecans and chocolate chips. Pour into
pie
shell.
Bake at
350° for 50-55 minutes or until set. Cool on a wire rack.
Yield:
10-12 servings.
Cherry Almond Mousse Pie
1 can (14
ounces) sweetened condensed milk, divided
1 ounce
unsweetened chocolate
1/2
teaspoon almond extract, divided
1 frozen
pie shell (9 inches), baked
1 jar (10
ounces) maraschino cherries, drained
1 package
(8 ounces) cream cheese, softened
1 cup
cold water
1 package
(3.4 ounces) instant vanilla pudding mix
1 cup
heavy whipping cream, whipped
1/2 cup
chopped toasted almonds
Chocolate
curls, optional
In a
small saucepan over low heat, cook and stir 1/2 cup milk and
chocolate
until the chocolate is melted and mixture is thickened,
about 4
minutes. Stir in 1/4 teaspoon extract. Pour into pie shell;
set
aside.
Set aside
eight whole cherries for garnish. Chop the remaining
cherries;
set aside. In a large bowl, beat cream cheese until
fluffy.
Gradually beat in water and remaining milk. Beat in pudding
mix and
remaining extract. Fold in whipped cream. Stir in chopped
cherries
and almonds.
Pour over
pie. Chill 4 hours or until set. Garnish with whole cherries and chocolate
curls if desired.
Pumpkin
Pie
30 ounces
of pureed pumpkin (We loved the home grown pumpkin- I had to use an immersible
blender to get it smooth enough)
1 ½ c. sugar
2 tsp.
cinnamon
1 tsp/
salt
1 tsp/
ground ginger
1 tsp/
ground nutmeg
6 eggs
1 can of
evaporated milk
2 unbaked
pie shells
In a large bowl, combine pumpkin, sugar
and spices. Mix it up well. Add the eggs and mix with a fork, lightly beating
the mixture. Add the milk. At this point the mixture is very liquid – hint, put
the empty shells in the oven and pour the mixture in while on the rack. Cover edges
with foil. Bake at 375* for 25 minutes. Remove foil edges and bake 25- 30
minutes more. It is done when a knife comes out clean.
Buttermilk
Pie
1 baked pie shell
3 large
eggs
¾ c.
sugar
3 TB
flour
1 ½ c
buttermilk
1 tsp. vanilla
3 TBS
fresh lemon juice
1 tsp.
lemon rind
1 tsp.
butter melted
½ tsp. ground nutmeg
Beat eggs and sugar until light and lemony
colored. Add flour and beat until well mixed. Add buttermilk, vanilla lemon
juice, lemon rind and butter. Pour into baked pie shell and dust with nutmeg.
Bake 375* fir 25-30 minutes.
Coconut
Cream Pie
2 c
coconut milk (it was a can)
½ c.
sugar
3 TB. Cornstarch
Pinch of
salt
3 large
egg yolks
2/3 c
shredded coconut
1 ½ tsp
coconut extract
½ tsp.
vanilla
1 baked
pie shell
In medium saucepan, whisk together coconut
milk, sugar, cornstarch and slat. Bring to a boil over medium heat, whisking
constantly until you feel like your arm’s going to fall off. Remove from heat
and in a medium bowl lightly whisk egg yolks until frothy. Whisk ¼ of the warm
milk mixture into the egg yolks and then return mixture to saucepan. Whisking
constantly, heat mixture until it starts to thicken about one minute more. Stir
in shredded coconut, coconut extract and vanilla. Pour into a bowl and cover
surface with wax paper of plastic wrap. Chill
Topping
1 ¼ c.
heavy cream
2/3 c.
shredded coconut
2 TB sugar
1/8 coconut
extract
1/8 tsp
vanilla
Toast coconut and set aside to cool. Pour
prepared coconut custard into baked pie shell. Whip cream until it forms soft
peaks. Stir in sugar and extracts. Spread over pie and press toasted coconut on
top.
I go this along with other great pie recipes
from the book Pie by Sarah Weeks. It is a cute little mystery also!
Chocolate
Cream Pie
1 c.
sugar
3 TB
cornstarch
2 TB
cocoa powder
Pinch of
salt
3 c. milk
3 egg
yolks
1 tsp.
vanilla
1 TB
butter
In a sauce pan, combine sugar, cornstarch,
cocoa powder and salt. In a separate bowl beat egg yolks and milk. Add to
saucepan and blend. Cook over medium heat, stirring constantly until mixture
thickened. Remove from heat. Stir in vanilla and butter. Pour into a baked pie shell. Chill. (I added sliced bananas to the bottom for
Carter)
