Pies
I love pies. What's not to love? If you have a fondness for them, too, today's post is sure to please. Check out the Key Lime Pie, the Ginger Pumpkin Pie, and the rest of today's yumminess. Enjoy!
PEANUT BUTTER PIE
I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
This is in my e-cookbook, Off The Wall Cooking.
Ingredients
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Directions
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
KEY LIME PIE
This yumminess is from Vaughn Vreeland in The New York Times cooking enewsletter. For this recipe, Vaughn wrote, "Key limes, with their distinct tartness and slightly floral aroma, lend a delightfully sharp flavor to this classic American pie. They can be hard to find, especially out of season and outside of Florida, and juicing the diminutive limes can sometimes feel like a big effort. This recipe allows you to choose your own adventure: fresh fruit for Key lime purists, bottled stuff for shortcut seekers, or a blend of Persian lime juice (from the limes most commonly found in grocery stores) bolstered with a little lemon juice, for those seeking a solid substitution. The amount of salt in the crust may seem like a lot, but it offsets the tart curd and rich whipped topping. Try adding ¼ cup of unsweetened shredded coconut to the crust for a fun twist on the classic. This pie freezes like a dream, providing a great make-ahead dessert and a taste of the beach any time."
What do I have to say about this recipe? Yum!!!
Time: 1-1/4 hours, plus 4 hours' cooling and chilling; Yield: One 9-inch pie
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1024568-key-lime-pie.
Ingredients
For the Crust
1-1/2 cups graham cracker crumbs (from 12 full graham crackers)
1/4 cup packed light brown sugar
1 teaspoon kosher salt (such as Diamond Crystal), or 1/2 teaspoon table salt
6 tablespoons unsalted butter, melted and cooled
For the Filling
1 (14-ounce) can sweetened condensed milk
3 large egg yolks
1 tablespoon fresh finely grated Key lime zest and 1/2 cup juice (see Tip)
1/2 teaspoon kosher salt (such as Diamond Crystal), or 1/4 teaspoon table salt
For the Topping
3/4 cup heavy whipping cream
1-1/2 tablespoons confectioners’ (or granulated) sugar, plus more to taste
1/4 teaspoon kosher salt (such as Diamond Crystal) or 1/8 teaspoon table salt
1 or 2 Key limes, to zest for garnish
Preparation
Heat oven to 325 degrees. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, light brown sugar, salt and butter until well combined. Pour the mixture into a 9-inch pie plate and press it firmly against the bottom and sides. (The bottom of a small measuring cup is useful for ensuring even thickness.)
Bake the crust for 15 minutes, until the color begins to deepen slightly. Cool completely.
While the crust cools, prepare the filling: In a medium bowl, whisk together the sweetened condensed milk, yolks, lime zest and salt. Add the lime juice and whisk until evenly combined and noticeably thicker, about 1 minute. (You may be tempted to prepare the curd in advance, but don’t do so more than 5 minutes before baking, as the lime juice may cause the mixture to curdle.)
Pour the filling into the cooled crust and bake for 15 to 20 minutes, until the curd is set at the edges and slightly jiggly in the middle. Transfer to a rack to cool completely at room temperature, about 1 hour, then cover and refrigerate for at least 3 hours and up to overnight.
Just before serving, make the topping: In a large bowl, beat the cream, confectioners’ sugar and salt with an electric mixer on medium-high speed until you have stiff peaks, about 2 minutes. Top the chilled pie with the cream, and then finely grate lime zest on top to garnish. Slice and serve. Leftovers will keep in an airtight container in the refrigerator for about 4 days, or in the freezer for up to one month.
Tip
If you can’t find fresh Key limes, regular grocery-store limes, also known as Persian limes, will work fine. In order to better match the distinct tartness of a Key lime, use about 1/3 cup lime juice and add enough lemon juice to reach 1/2 cup. Bottled Key lime juice is also OK, though it might not have quite as bright flavor as fresh Key limes.
GINGER PUMPKIN PIE
This is from Kathy Kingsley, who wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
Unfortunately, the old link for this no longer works. But this is yummy enough that I wanted to add it, and give credit to Kathy, as she came up with this pie.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
SPICY PUMPKIN PIE
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/154.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154
Ingredients
1 (9-inch) pastry shell
1 tsp ground cinnamon
1-1/2 cup pumpkin (canned)
1/2 tsp ground nutmeg
2 eggs; beaten
1/2 tsp ground ginger
1 cup low-fat milk
1/4 tsp Salt
3 tbsp liquid cal-free sweetener
1 pinch ground cloves
2 tbsp brown sugar, packed
Light vanilla ice cream
Directions
Prick pastry shell with a fork. Bake in 450F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
FOUR-FLAVOR SHEET PAN PIE
This yumminess comes from the Food Network, and begins, “A clever sheet pan hack gives you quadruple the Thanksgiving pie fun (and saves the time and effort of making four individual pies). Apple, cherry, pumpkin and pecan coexist peacefully in one giant slab that feeds a crowd.”
Level: Intermediate; Total: 2 hr; Active: 1 hr; Yield: 16 to 18 servings
To view this online, click here.
Ingredients
Crusts:
Two 14.1-ounce boxes refrigerated rolled pie crust (4 crusts total)
All-purpose flour, for dusting
1 large egg, lightly beaten
1/4 cup turbinado sugar
Apple Pie:
2 pounds mixed apples (such as Granny Smith, Gala and McIntosh), peeled, cored and sliced 1/4-inch thick
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter
2 teaspoons all-purpose flour
3/4 teaspoon ground cinnamon
Kosher salt
Sour Cherry Pie:
2 cups drained jarred sour cherries, plus 3/4 cup juice from the jar
2 tablespoons cornstarch
1/4 cup granulated sugar
Pumpkin Pie:
1-1/3 cups canned pure pumpkin puree
2/3 cup evaporated milk
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 large egg
Pecan Pie:
1/2 cup packed light brown sugar
1/2 cup light corn syrup
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs
Kosher salt
3/4 cup roasted pecan halves
Directions
For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.
Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.
CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE
This recipe is from FamilyTime, and begins, “Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!”
Serves: 12; Prep. time: 25 minutes; Cooking time: 11 minutes
To view this online, click here.
Ingredients
1 cup graham cracker crumbs
1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa
1/4 cup granulated sugar
1/3 cup butter, melted
2-3/4 cups (16 ounces) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided
2 cups heavy whipping cream, divided
2 teaspoons Powdered sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.
Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
Beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.
Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.
Peanut Butter Pie,Key Lime Pie,Food Network,Four-Flavor Sheet Pan Pie,Ginger Pumpkin Pie,New York Times,Spicy Pumpkin Pie,Chocolate Lover's Chocolate Mousse Pie,
PEANUT BUTTER PIE
I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
This is in my e-cookbook, Off The Wall Cooking.
Ingredients
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Directions
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
KEY LIME PIE
This yumminess is from Vaughn Vreeland in The New York Times cooking enewsletter. For this recipe, Vaughn wrote, "Key limes, with their distinct tartness and slightly floral aroma, lend a delightfully sharp flavor to this classic American pie. They can be hard to find, especially out of season and outside of Florida, and juicing the diminutive limes can sometimes feel like a big effort. This recipe allows you to choose your own adventure: fresh fruit for Key lime purists, bottled stuff for shortcut seekers, or a blend of Persian lime juice (from the limes most commonly found in grocery stores) bolstered with a little lemon juice, for those seeking a solid substitution. The amount of salt in the crust may seem like a lot, but it offsets the tart curd and rich whipped topping. Try adding ¼ cup of unsweetened shredded coconut to the crust for a fun twist on the classic. This pie freezes like a dream, providing a great make-ahead dessert and a taste of the beach any time."
What do I have to say about this recipe? Yum!!!
Time: 1-1/4 hours, plus 4 hours' cooling and chilling; Yield: One 9-inch pie
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1024568-key-lime-pie.
Ingredients
For the Crust
1-1/2 cups graham cracker crumbs (from 12 full graham crackers)
1/4 cup packed light brown sugar
1 teaspoon kosher salt (such as Diamond Crystal), or 1/2 teaspoon table salt
6 tablespoons unsalted butter, melted and cooled
For the Filling
1 (14-ounce) can sweetened condensed milk
3 large egg yolks
1 tablespoon fresh finely grated Key lime zest and 1/2 cup juice (see Tip)
1/2 teaspoon kosher salt (such as Diamond Crystal), or 1/4 teaspoon table salt
For the Topping
3/4 cup heavy whipping cream
1-1/2 tablespoons confectioners’ (or granulated) sugar, plus more to taste
1/4 teaspoon kosher salt (such as Diamond Crystal) or 1/8 teaspoon table salt
1 or 2 Key limes, to zest for garnish
Preparation
Heat oven to 325 degrees. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, light brown sugar, salt and butter until well combined. Pour the mixture into a 9-inch pie plate and press it firmly against the bottom and sides. (The bottom of a small measuring cup is useful for ensuring even thickness.)
Bake the crust for 15 minutes, until the color begins to deepen slightly. Cool completely.
While the crust cools, prepare the filling: In a medium bowl, whisk together the sweetened condensed milk, yolks, lime zest and salt. Add the lime juice and whisk until evenly combined and noticeably thicker, about 1 minute. (You may be tempted to prepare the curd in advance, but don’t do so more than 5 minutes before baking, as the lime juice may cause the mixture to curdle.)
Pour the filling into the cooled crust and bake for 15 to 20 minutes, until the curd is set at the edges and slightly jiggly in the middle. Transfer to a rack to cool completely at room temperature, about 1 hour, then cover and refrigerate for at least 3 hours and up to overnight.
Just before serving, make the topping: In a large bowl, beat the cream, confectioners’ sugar and salt with an electric mixer on medium-high speed until you have stiff peaks, about 2 minutes. Top the chilled pie with the cream, and then finely grate lime zest on top to garnish. Slice and serve. Leftovers will keep in an airtight container in the refrigerator for about 4 days, or in the freezer for up to one month.
Tip
If you can’t find fresh Key limes, regular grocery-store limes, also known as Persian limes, will work fine. In order to better match the distinct tartness of a Key lime, use about 1/3 cup lime juice and add enough lemon juice to reach 1/2 cup. Bottled Key lime juice is also OK, though it might not have quite as bright flavor as fresh Key limes.
GINGER PUMPKIN PIE
This is from Kathy Kingsley, who wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
Unfortunately, the old link for this no longer works. But this is yummy enough that I wanted to add it, and give credit to Kathy, as she came up with this pie.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
SPICY PUMPKIN PIE
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/154.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154
Ingredients
1 (9-inch) pastry shell
1 tsp ground cinnamon
1-1/2 cup pumpkin (canned)
1/2 tsp ground nutmeg
2 eggs; beaten
1/2 tsp ground ginger
1 cup low-fat milk
1/4 tsp Salt
3 tbsp liquid cal-free sweetener
1 pinch ground cloves
2 tbsp brown sugar, packed
Light vanilla ice cream
Directions
Prick pastry shell with a fork. Bake in 450F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
FOUR-FLAVOR SHEET PAN PIE
This yumminess comes from the Food Network, and begins, “A clever sheet pan hack gives you quadruple the Thanksgiving pie fun (and saves the time and effort of making four individual pies). Apple, cherry, pumpkin and pecan coexist peacefully in one giant slab that feeds a crowd.”
Level: Intermediate; Total: 2 hr; Active: 1 hr; Yield: 16 to 18 servings
To view this online, click here.
Ingredients
Crusts:
Two 14.1-ounce boxes refrigerated rolled pie crust (4 crusts total)
All-purpose flour, for dusting
1 large egg, lightly beaten
1/4 cup turbinado sugar
Apple Pie:
2 pounds mixed apples (such as Granny Smith, Gala and McIntosh), peeled, cored and sliced 1/4-inch thick
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter
2 teaspoons all-purpose flour
3/4 teaspoon ground cinnamon
Kosher salt
Sour Cherry Pie:
2 cups drained jarred sour cherries, plus 3/4 cup juice from the jar
2 tablespoons cornstarch
1/4 cup granulated sugar
Pumpkin Pie:
1-1/3 cups canned pure pumpkin puree
2/3 cup evaporated milk
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 large egg
Pecan Pie:
1/2 cup packed light brown sugar
1/2 cup light corn syrup
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs
Kosher salt
3/4 cup roasted pecan halves
Directions
For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.
Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.
CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE
This recipe is from FamilyTime, and begins, “Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!”
Serves: 12; Prep. time: 25 minutes; Cooking time: 11 minutes
To view this online, click here.
Ingredients
1 cup graham cracker crumbs
1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa
1/4 cup granulated sugar
1/3 cup butter, melted
2-3/4 cups (16 ounces) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided
2 cups heavy whipping cream, divided
2 teaspoons Powdered sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.
Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
Beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.
Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.
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