Pies
If you've followed this blog for a while, you're probably away that one of my favorite desserts is pie. There's just something about pies that I just love.
To that end, here are six yummy pie recipes to help you through the day, including Strawberry Pie and Key Lime Cream Pie. Enjoy!
CHILLY CHOCOLATE PIE
This is from My Daily Moment, and begins, “This simple, creamy chocolate pie is a simple fix for a weeknight, after-dinner treat. You work hard all day - why not get your just desserts?”
Serves: 8
To view this online, click here.
Ingredients
1 cup whipping cream
10 ounces Hershey's chocolate almond bar
6 tablespoons water
1 8-inch graham cracker crust pie shell
Directions
Melt chocolate bar in water over low heat stirring frequently. Remove from heat and allow cooling. Meanwhile, whip cream until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into piecrust and refrigerate until ready to serve, or at least 2 hours.
Ready in 30 min.
STRAWBERRY PIE
Last summer, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?
Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.
Ingredients
1 quart strawberries
1 C sugar
3 Tablespoons corn start
3/4 cup hot water
1 pie crust
Directions
Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown.
Note: If you're using a store-bought pie crust, bake until brown according to the package directions.
Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.
Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!
CHERRY DREAM PIE
This is from the infamous long-since-forgotten emailing list.
1 graham cracker pie crust
3 egg yolks
1 (14 oz) can Eagle Brand sweetened condensed milk
1/3 C. lemon juice
1 (21 oz) can cherry pie filling chilled
whipped topping (optional)
Preheat oven to 350. In medium bowl, beat egg yolks; stir in sweetened condensed milk & lemon juice. Pour into prepared crust; bake 8 minutes. Cool. Chill 3 hours or overnight. Prior to serving, top with pie filling. Garnish with whipped topping. Refrigerate leftovers.
CREAMY LEMONADE PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 (5 oz) can evaporated milk
1 (3.4 oz) pkg. instant lemon pudding mix
2 (8 oz) pkg. cream cheese softened
3/4 C. lemonade concentrate
1 graham cracker crust
Directions
In mixing bowl combine milk & pudding mix; beat on low speed for 2 minutes. In another mixing bowl, beat cream cheese until light & fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover & refrigerate for at least 4 hours.
FROZEN LEMONADE PIE
This comes from Pat and Gina Neely from The Food Network's Down Home with the Neelys. Total Time: 8 hr 18 min; Prep: 10 min; Inactive: 8 hr; Cook: 8 min; Yield: 8 servings
Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/frozen-lemonade-pie-recipe.html?oc=linkback
For the Crust:
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons unsalted butter, melted
For the Filling:
2 cups heavy cream
1 14-ounce can sweetened condensed milk, chilled
1 6-ounce can frozen lemonade concentrate (do not thaw)
For the Topping:
1 cup blueberries
1 cup raspberries
2 tablespoons sugar
1 tablespoon fresh lemon juice
Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.
Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.
About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.
Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.
KEY LIME CREAM PIE
This is from The New York Times cooking e-newsletter’s Melissa Clark, and post on The TODAY Show’s website. The recipe begins, “Key lime pies are an iconic American dessert. But they're not always so easy to make. They've gotta be decadent but light, cool and creamy ... and this one has it all!
“Technique tip: Be sure to allow 2 hours after the pie is cooked to chill. The pie can be made ahead of time and left in the refrigerator up to one day.”
Cook Time: 30 minutes; Prep Time: 30 minutes; Servings: 8
Special equipment: Electric mixer
View this here.
Ingredients
1-3/4 cups graham cracker crumbs (from about 11-12 sheets of crackers)
6 tablespoons unsalted butter, melted
2 tablespoons sugar
4 large egg yolks
One (14-ounce) can sweetened condensed milk
2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice or regular lime juice (from 5 to 6 limes)
Pinch of fine sea salt
1 cup heavy cream
1 tablespoon confectioners' sugar
1 lime (optional, for garnish)
Preparation
Preheat oven to 350 degrees and place a rack in the center of the oven. In a large bowl, stir together graham cracker crumbs, butter and sugar. Transfer to a 9-inch pie plate and press crumb mixture into an even layer on the bottom and up the sides.
Place pie plate on a rimmed baking sheet and transfer to oven. Bake until golden brown, about 10 to 12 minutes. Transfer to a wire rack to cool.
Meanwhile, in the bowl of an electric mixer, whisk egg yolks until pale and fluffy, about 5 minutes. Turn the mixer down to low and slowly add the condensed milk, scraping sides if needed. Whisk in lime zest and juice until just combined.
Scrape the mixture into cooled pie shell, then return to oven and bake until filling has just set, 15 to 20 minutes. Transfer to a wire rack to cool to room temperature, then refrigerate until completely chilled, at least 2 hours and up to one day.
Just before serving, in the bowl of an electric mixer set with the whisk attachment, beat together cream and confectioners sugar until thick and fluffy. Dollop whipped cream on slices of the cooled pie. If you’d like, grate the zest from a lime over the whipped cream for a gorgeous green accent. Serve.
To that end, here are six yummy pie recipes to help you through the day, including Strawberry Pie and Key Lime Cream Pie. Enjoy!
CHILLY CHOCOLATE PIE
This is from My Daily Moment, and begins, “This simple, creamy chocolate pie is a simple fix for a weeknight, after-dinner treat. You work hard all day - why not get your just desserts?”
Serves: 8
To view this online, click here.
Ingredients
1 cup whipping cream
10 ounces Hershey's chocolate almond bar
6 tablespoons water
1 8-inch graham cracker crust pie shell
Directions
Melt chocolate bar in water over low heat stirring frequently. Remove from heat and allow cooling. Meanwhile, whip cream until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into piecrust and refrigerate until ready to serve, or at least 2 hours.
Ready in 30 min.
STRAWBERRY PIE
Last summer, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?
Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.
Ingredients
1 quart strawberries
1 C sugar
3 Tablespoons corn start
3/4 cup hot water
1 pie crust
Directions
Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown.
Note: If you're using a store-bought pie crust, bake until brown according to the package directions.
Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.
Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!
CHERRY DREAM PIE
This is from the infamous long-since-forgotten emailing list.
1 graham cracker pie crust
3 egg yolks
1 (14 oz) can Eagle Brand sweetened condensed milk
1/3 C. lemon juice
1 (21 oz) can cherry pie filling chilled
whipped topping (optional)
Preheat oven to 350. In medium bowl, beat egg yolks; stir in sweetened condensed milk & lemon juice. Pour into prepared crust; bake 8 minutes. Cool. Chill 3 hours or overnight. Prior to serving, top with pie filling. Garnish with whipped topping. Refrigerate leftovers.
CREAMY LEMONADE PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 (5 oz) can evaporated milk
1 (3.4 oz) pkg. instant lemon pudding mix
2 (8 oz) pkg. cream cheese softened
3/4 C. lemonade concentrate
1 graham cracker crust
Directions
In mixing bowl combine milk & pudding mix; beat on low speed for 2 minutes. In another mixing bowl, beat cream cheese until light & fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover & refrigerate for at least 4 hours.
FROZEN LEMONADE PIE
This comes from Pat and Gina Neely from The Food Network's Down Home with the Neelys. Total Time: 8 hr 18 min; Prep: 10 min; Inactive: 8 hr; Cook: 8 min; Yield: 8 servings
Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/frozen-lemonade-pie-recipe.html?oc=linkback
For the Crust:
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons unsalted butter, melted
For the Filling:
2 cups heavy cream
1 14-ounce can sweetened condensed milk, chilled
1 6-ounce can frozen lemonade concentrate (do not thaw)
For the Topping:
1 cup blueberries
1 cup raspberries
2 tablespoons sugar
1 tablespoon fresh lemon juice
Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.
Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.
About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.
Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.
KEY LIME CREAM PIE
This is from The New York Times cooking e-newsletter’s Melissa Clark, and post on The TODAY Show’s website. The recipe begins, “Key lime pies are an iconic American dessert. But they're not always so easy to make. They've gotta be decadent but light, cool and creamy ... and this one has it all!
“Technique tip: Be sure to allow 2 hours after the pie is cooked to chill. The pie can be made ahead of time and left in the refrigerator up to one day.”
Cook Time: 30 minutes; Prep Time: 30 minutes; Servings: 8
Special equipment: Electric mixer
View this here.
Ingredients
1-3/4 cups graham cracker crumbs (from about 11-12 sheets of crackers)
6 tablespoons unsalted butter, melted
2 tablespoons sugar
4 large egg yolks
One (14-ounce) can sweetened condensed milk
2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice or regular lime juice (from 5 to 6 limes)
Pinch of fine sea salt
1 cup heavy cream
1 tablespoon confectioners' sugar
1 lime (optional, for garnish)
Preparation
Preheat oven to 350 degrees and place a rack in the center of the oven. In a large bowl, stir together graham cracker crumbs, butter and sugar. Transfer to a 9-inch pie plate and press crumb mixture into an even layer on the bottom and up the sides.
Place pie plate on a rimmed baking sheet and transfer to oven. Bake until golden brown, about 10 to 12 minutes. Transfer to a wire rack to cool.
Meanwhile, in the bowl of an electric mixer, whisk egg yolks until pale and fluffy, about 5 minutes. Turn the mixer down to low and slowly add the condensed milk, scraping sides if needed. Whisk in lime zest and juice until just combined.
Scrape the mixture into cooled pie shell, then return to oven and bake until filling has just set, 15 to 20 minutes. Transfer to a wire rack to cool to room temperature, then refrigerate until completely chilled, at least 2 hours and up to one day.
Just before serving, in the bowl of an electric mixer set with the whisk attachment, beat together cream and confectioners sugar until thick and fluffy. Dollop whipped cream on slices of the cooled pie. If you’d like, grate the zest from a lime over the whipped cream for a gorgeous green accent. Serve.
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