Pies
I love pies. Today's offerings are all yummy enough to grace anyone's table. Check out the Key Lime Pie (or the Easy Key Lime Pie), the Harvest Walnut Pumpkin Pie, or any of the other yummy pies in today's post. Enjoy!
SWEET POTATO PIE
This is from the infamous long-since-forgotten emailing list. Makes 2 pies
Ingredients
Pie filling:
1-1/2 stick of butter
4 peeled medium sweet potatoes (yams)
1-1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 large eggs
1 cup sugar
Juice from 1/2 lemon
2 tbsp. vanilla flavor
2 8” shallow pie shell/crust
Directions
Boil sweet potatoes in large covered pot for 30 minutes or until soft. Drain the sweet potatoes. In a large mixing bowl, combine all ingredients and blend with mixer on medium speed for 2-3 minutes or until the mixture is smooth. Pour 1/2 of the sweet potato filling into each pie shell/crust. Bake the pies at 350 degrees until crust is light brown (25-30 minutes). Allow pies to cool for 30 minutes. Serve with whipped cream or topping of your choice.
DELAWARE CREAM CHEESE-PINEAPPLE PIE
This also comes from the infamous long-since-forgotten emailing list.
Ingredients
1/3 c Sugar
1 tb Cornstarch
8 oz Crushed pineapple w juice
8 oz Cream cheese; softened
1/2 c Sugar
1 t Salt
2 Eggs
1/2 c Milk
1/2 t Vanilla
1 9" unbaked pie shell
1/4 c Pecans; chopped
Directions
Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.
Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.)
Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.
Bake at 400 degrees for 50 minutes. Cool.
KEY LIME PIE
This recipe is from Joyce LaFray Young and adapted by The New York Times cooking newsletter. The recipe begins, "This recipe came to The Times in a 1991 magazine article by film critic David Edelstein about Florida culinary specialties like conch chowder, alligator, stone crabs and Key lime pie. Key limes are small, yellowish, seedy and wildly more tart than their ordinary Persian counterparts. Unfortunately, Key limes grow slowly, so many Florida farmers replaced their Key lime trees with Persian ones. You can buy bottled Key lime juice at most supermarkets, but you can also make this easy pie with regular limes, although it won't be quite as delightfully tart."
Yield: One 9-inch pie; Time: 30 minutes, plus 3 hours' freezing
This was originally featured in "Food; That Old Poisoned Arrow", and can be viewed online at https://cooking.nytimes.com/recipes/10862-key-lime-pie.
Note: I enjoyed reading the article that this was in (check the link above), especially the part about eating alligator (mentioned as "chicken-of-the-swamp"). (Hint: apparently, it didn't taste like chicken.) I highly recommend reading the article.
Ingredients
4 egg yolks
1 14-ounce can sweetened condensed milk
1/2 cup Key lime juice (see note)
1/2 teaspoon cream of tartar
1 9-inch graham cracker crust
Whipped cream
Preparation
Heat the oven to 325 degrees. With an electric mixer, beat the egg yolks on high speed until thick and light in color. Add the condensed milk and mix on low speed. Still on low speed, add half the lime juice, cream of tartar and then the remaining lime juice, mixing after each addition. Mix well until blended.
Pour into pie crust and bake for 10 to 15 minutes, or until the center is firm and dry to the touch. Freeze for at least 3 hours. Serve with whipped cream.
Tip
Key lime juice is a tricky one. You generally have to buy it bottled, even in the Keys (it's usually found in specialty markets). The pie is great with regular limes, but it's not as distinctively tart. (One possibility is to mix regular lime juice with a bit of lemon juice.)
HARVEST WALNUT PUMPKIN PIE
This comes from Allrecipes, and begins, "A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Servings: 8; Yield: 1 9-inch pie
To view this online, go to https://www.allrecipes.com/recipe/268384/harvest-walnut-pumpkin-pie/.
Ingredients
1 (15 ounce) can plain pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon maple-flavored extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
Walnut Topping
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter, cubed
1/2 cup chopped walnuts
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Cook's Note
Substitute an unbaked pie shell for the graham cracker crust if preferred.
CRUNCHY CHOCOLATE TRUFFLE PIE
This comes from Shannon Allison-Leszek in the October 2005 issue of Vegetarian Times, page 82. The recipe begins, "When she’s not bartending at her in-laws’ restaurant or taking care of her two-year-old, Shannon Allison-Leszek spends her time cooking delicious vegan food that even her non-veg family members love. The surprising list of ingredients in this recipe add up to chocolate heaven—hats off to Shannon for finding just the right balance of flavors and textures. (She confided that it took several tries to get it just right.) 1st-place winner in the 2005 Recipe Contest."
Makes 12 servings
To view this yumminess online, go to https://www.vegetariantimes.com/recipes/crunchy-chocolate-truffle-pie/.
Ingredients
1 cup semi-sweet chocolate chips
1 12-oz. container firm silken tofu
1/2 cup pure maple syrup
1 cup creamy peanut butter
1 9-inch premade graham cracker crust
1/2 cup chopped chocolate-covered pretzels
Preparation
Place chocolate chips in microwave-safe bowl, and microwave on high for 30 seconds. Stir chocolate, and heat 30 seconds more. Repeat heating and stirring until chocolate is just melted. Set aside.
Combine tofu and maple syrup in food processor, and blend 3 minutes, or until smooth. Add peanut butter, and process until smooth. Add melted chocolate, and process once more until smooth.
Pour peanut butter-chocolate mixture into pie crust, smoothing the top; refrigerate 20 minutes. Sprinkle pretzels on top, and serve, or refrigerate until ready to eat.
EASY KEY LIME PIE
This is from Sarah Epperson on MyRecipes. The recipe begins, "Dessert doesn’t get easier, or more delicious, than a no-bake key lime pie. Requiring just a handful of ingredients, this easy pie is a great recipe for less experienced bakers—especially considering what a crowd-pleaser it is. Perfect for the hot summer months when you’d rather reduce your oven use, the luscious key lime filling sets up to creamy perfection with the help of Cool Whip. Though we provide instructions for a homemade graham cracker crust, you can make this key lime pie recipe all the easier (and skip the oven altogether) by opting for a pre-made, store-bought pie crust instead."
Active Time: 10 minutes; Total Time: 5 hours; Makes 8 servings; Serving Size: 1 slice
To view this online, go to https://www.myrecipes.com/recipe/easy-no-bake-key-lime-pie.
Ingredients
2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup (4 oz.) salted butter, melted, plus more for greasing dish
1 (14-oz.) can sweetened condensed milk
1/2 cup key lime juice
1 tablespoon lime zest (from 2 limes)
1 (8-oz.) container frozen whipped topping (such as Cool Whip), divided
1 lime, thinly sliced
Directions
Preheat oven to 325°F. Stir together graham cracker crumbs, sugar, and butter in a medium bowl to combine. Press crumb mixture firmly into a lightly greased 9-inch pie. Bake in preheated oven until crust is golden brown, 18 to 20 minutes. Remove from oven, and let cool completely on a wire rack, about 30 minutes.
Stir together milk, lime juice, and lime zest in a large bowl until fully combined. Fold in 2 cups of the whipped topping. Transfer mixture to cooled pie crust, and chill at least 4 hours or overnight.
Fill a piping bag with remaining 1 cup whipped cream, and pipe a border along edge of pie. Top with lime slices.
SWEET POTATO PIE
This is from the infamous long-since-forgotten emailing list. Makes 2 pies
Ingredients
Pie filling:
1-1/2 stick of butter
4 peeled medium sweet potatoes (yams)
1-1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 large eggs
1 cup sugar
Juice from 1/2 lemon
2 tbsp. vanilla flavor
2 8” shallow pie shell/crust
Directions
Boil sweet potatoes in large covered pot for 30 minutes or until soft. Drain the sweet potatoes. In a large mixing bowl, combine all ingredients and blend with mixer on medium speed for 2-3 minutes or until the mixture is smooth. Pour 1/2 of the sweet potato filling into each pie shell/crust. Bake the pies at 350 degrees until crust is light brown (25-30 minutes). Allow pies to cool for 30 minutes. Serve with whipped cream or topping of your choice.
DELAWARE CREAM CHEESE-PINEAPPLE PIE
This also comes from the infamous long-since-forgotten emailing list.
Ingredients
1/3 c Sugar
1 tb Cornstarch
8 oz Crushed pineapple w juice
8 oz Cream cheese; softened
1/2 c Sugar
1 t Salt
2 Eggs
1/2 c Milk
1/2 t Vanilla
1 9" unbaked pie shell
1/4 c Pecans; chopped
Directions
Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.
Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.)
Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.
Bake at 400 degrees for 50 minutes. Cool.
KEY LIME PIE
This recipe is from Joyce LaFray Young and adapted by The New York Times cooking newsletter. The recipe begins, "This recipe came to The Times in a 1991 magazine article by film critic David Edelstein about Florida culinary specialties like conch chowder, alligator, stone crabs and Key lime pie. Key limes are small, yellowish, seedy and wildly more tart than their ordinary Persian counterparts. Unfortunately, Key limes grow slowly, so many Florida farmers replaced their Key lime trees with Persian ones. You can buy bottled Key lime juice at most supermarkets, but you can also make this easy pie with regular limes, although it won't be quite as delightfully tart."
Yield: One 9-inch pie; Time: 30 minutes, plus 3 hours' freezing
This was originally featured in "Food; That Old Poisoned Arrow", and can be viewed online at https://cooking.nytimes.com/recipes/10862-key-lime-pie.
Note: I enjoyed reading the article that this was in (check the link above), especially the part about eating alligator (mentioned as "chicken-of-the-swamp"). (Hint: apparently, it didn't taste like chicken.) I highly recommend reading the article.
Ingredients
4 egg yolks
1 14-ounce can sweetened condensed milk
1/2 cup Key lime juice (see note)
1/2 teaspoon cream of tartar
1 9-inch graham cracker crust
Whipped cream
Preparation
Heat the oven to 325 degrees. With an electric mixer, beat the egg yolks on high speed until thick and light in color. Add the condensed milk and mix on low speed. Still on low speed, add half the lime juice, cream of tartar and then the remaining lime juice, mixing after each addition. Mix well until blended.
Pour into pie crust and bake for 10 to 15 minutes, or until the center is firm and dry to the touch. Freeze for at least 3 hours. Serve with whipped cream.
Tip
Key lime juice is a tricky one. You generally have to buy it bottled, even in the Keys (it's usually found in specialty markets). The pie is great with regular limes, but it's not as distinctively tart. (One possibility is to mix regular lime juice with a bit of lemon juice.)
HARVEST WALNUT PUMPKIN PIE
This comes from Allrecipes, and begins, "A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Servings: 8; Yield: 1 9-inch pie
To view this online, go to https://www.allrecipes.com/recipe/268384/harvest-walnut-pumpkin-pie/.
Ingredients
1 (15 ounce) can plain pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon maple-flavored extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
Walnut Topping
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter, cubed
1/2 cup chopped walnuts
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Cook's Note
Substitute an unbaked pie shell for the graham cracker crust if preferred.
CRUNCHY CHOCOLATE TRUFFLE PIE
This comes from Shannon Allison-Leszek in the October 2005 issue of Vegetarian Times, page 82. The recipe begins, "When she’s not bartending at her in-laws’ restaurant or taking care of her two-year-old, Shannon Allison-Leszek spends her time cooking delicious vegan food that even her non-veg family members love. The surprising list of ingredients in this recipe add up to chocolate heaven—hats off to Shannon for finding just the right balance of flavors and textures. (She confided that it took several tries to get it just right.) 1st-place winner in the 2005 Recipe Contest."
Makes 12 servings
To view this yumminess online, go to https://www.vegetariantimes.com/recipes/crunchy-chocolate-truffle-pie/.
Ingredients
1 cup semi-sweet chocolate chips
1 12-oz. container firm silken tofu
1/2 cup pure maple syrup
1 cup creamy peanut butter
1 9-inch premade graham cracker crust
1/2 cup chopped chocolate-covered pretzels
Preparation
Place chocolate chips in microwave-safe bowl, and microwave on high for 30 seconds. Stir chocolate, and heat 30 seconds more. Repeat heating and stirring until chocolate is just melted. Set aside.
Combine tofu and maple syrup in food processor, and blend 3 minutes, or until smooth. Add peanut butter, and process until smooth. Add melted chocolate, and process once more until smooth.
Pour peanut butter-chocolate mixture into pie crust, smoothing the top; refrigerate 20 minutes. Sprinkle pretzels on top, and serve, or refrigerate until ready to eat.
EASY KEY LIME PIE
This is from Sarah Epperson on MyRecipes. The recipe begins, "Dessert doesn’t get easier, or more delicious, than a no-bake key lime pie. Requiring just a handful of ingredients, this easy pie is a great recipe for less experienced bakers—especially considering what a crowd-pleaser it is. Perfect for the hot summer months when you’d rather reduce your oven use, the luscious key lime filling sets up to creamy perfection with the help of Cool Whip. Though we provide instructions for a homemade graham cracker crust, you can make this key lime pie recipe all the easier (and skip the oven altogether) by opting for a pre-made, store-bought pie crust instead."
Active Time: 10 minutes; Total Time: 5 hours; Makes 8 servings; Serving Size: 1 slice
To view this online, go to https://www.myrecipes.com/recipe/easy-no-bake-key-lime-pie.
Ingredients
2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup (4 oz.) salted butter, melted, plus more for greasing dish
1 (14-oz.) can sweetened condensed milk
1/2 cup key lime juice
1 tablespoon lime zest (from 2 limes)
1 (8-oz.) container frozen whipped topping (such as Cool Whip), divided
1 lime, thinly sliced
Directions
Preheat oven to 325°F. Stir together graham cracker crumbs, sugar, and butter in a medium bowl to combine. Press crumb mixture firmly into a lightly greased 9-inch pie. Bake in preheated oven until crust is golden brown, 18 to 20 minutes. Remove from oven, and let cool completely on a wire rack, about 30 minutes.
Stir together milk, lime juice, and lime zest in a large bowl until fully combined. Fold in 2 cups of the whipped topping. Transfer mixture to cooled pie crust, and chill at least 4 hours or overnight.
Fill a piping bag with remaining 1 cup whipped cream, and pipe a border along edge of pie. Top with lime slices.
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