Pies

It's time for another Pies post (because, as you might realize by now, I love pies). Today's offerings include Heavenly Key Lime Pie and Pecan Pie. Enjoy!

STRAWBERRY PIE



Several summers ago, 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!

PECAN PIE

This is from Southern Living, and begins, "This pecan pie recipe is a true classic: simple, reliable, and darn good."

Prep Time: 10 minutes; Cook Time: 30 minutes; Active Time: 20 minutes; Total Time: 3 hours 20 minutes; Servings: 8; Yield: 1 (9-inch) pie

To view this online, click here.

Ingredients

1/2 (15-oz.) package refrigerated piecrusts

4 large eggs

3/4 cup granulated sugar

1 cup light corn syrup

1/2 cup butter or margarine, melted

1/4 cup firmly packed light brown sugar

1 tsp. vanilla extract

1/4 tsp. kosher salt

1 cup pecans, coarsely chopped

Directions

Preheat oven to at 350°F. Unfold 1 piecrust, and roll to press out fold lines. Fit into a 9-inch pie plate according to package directions; fold edges under, and crimp.

Whisk together eggs and next 6 ingredients in a saucepan over low heat until well blended, 1 to 2 minutes.

Pour filling into piecrust.

Sprinkle with pecans.

Bake at 350°F on lower rack 60 minutes or until pie is set, tenting pie with foil during last 15 minutes cooking time to prevent nuts from burning. Let cool completely, about 2 hours.

HEAVENLY KEY LIME PIE

This is from Southern Living, and begins, "Fresh and bright, Key lime pie is a much-loved dessert any time of the year."

Prep Time: 15 minutes; Bake Time: 15 minutes; Cool Time: 1 hour; Chill Time: 1 hour; Total Time: 2 hours 30 minutes; Servings: 6 to 8

To view this online, go to https://www.southernliving.com/recipes/heavenly-key-lime-pie.

Ingredients

1 (14-oz.) can sweetened condensed milk

3 egg yolks

2 tsp. Key lime zest*

1/2 cup Key lime juice

1 (9-inch) graham cracker piecrust

1 cup whipping cream

3 Tbsp. powdered sugar

Garnish: fresh Key lime slices*

Directions

Preheat oven to 350°F. Whisk together condensed milk and next 3 ingredients until well blended.

Pour mixture into piecrust.

Bake at 350°F for 15 minutes or until pie is set. Cool completely on a wire rack (about 1 hour). Chill 1 hour before serving.

Beat whipping cream at high speed with an electric mixer 2 to 3 minutes or until soft peaks form, gradually adding powdered sugar.

Top pie with whipped cream. Garnish, if desired.

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.

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.

ORANGE CHESS PIE

This comes from Diana Rattray, who writes for The Spruce Eats. For this recipe, Diana wrote, “This refreshing orange chess pie is an amazing dessert, and it can be enjoyed any time of the year! With fresh orange juice and grated zest and fresh lemon juice, it is bright and bursting with citrus flavor.

“I've included a simple pie crust recipe, but you can use a frozen crust or refrigerated pie dough. Follow the instructions for partially baking a pie crust.” Prep Time: 30 minutes; Cook Time: 65 minutes; Total Time: 95 minutes; Yield: 8 Servings

To view this online, click here.

Ingredients

Pie Crust (or use a purchased 9-inch pie shell)

1-1/4 cups all-purpose flour

4 ounces chilled butter, cut in small pieces

1/2 teaspoon salt

1 scant teaspoon granulated sugar

3 to 4 tablespoons of ice water

Filling

1-1/2 cups sugar

1 tablespoon all-purpose flour

2 tablespoons cornmeal

1/4 teaspoon salt

6 tablespoons butter, melted

2 tablespoons milk

finely grated zest of 1 orange

1/3 cup fresh squeezed orange juice

1-1/2 tablespoons lemon juice (about half of a lemon)

4 large eggs, lightly beaten

Preparation

Pie Crust

Put the 1-1/4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of sugar in a food processor and pulse to blend. Add half of the chilled butter pieces and pulse 5 or 6 times. Add the remaining chilled butter pieces and pulse another 5 or 6 times. You should have visible pieces of butter in the mixture with some the size of peas.

Sprinkle about 2 tablespoons of the ice water over the flour and pulse a few times.

Add more water, about 2 to 3 teaspoons at a time, pulsing a couple of times after each addition. When the mixture begins to clump together, turn it out onto a floured surface.

With your hands, knead just enough to shape the dough into a disk. Overworking the dough can cause shrinkage when the pie is pre-baked, so handle it as little as possible.

Wrap the disk in plastic wrap and refrigerate for about 45 minutes.

Heat the oven to 375° F.

Roll the disk out into a 12-inch circle about 1/8-inch thick. Keep checking and adding flour to the work surface if you notice any sticking.

Fit the pastry into the pie plate and crimp the edge as desired.

Line the pastry with parchment paper or foil and fill about 2/3 full with pie weights or dried beans.

Bake for 15 minutes. Remove the parchment or foil with the pie weights. Prick the dough all over, and then bake for about 5 minutes longer, or just until you begin to see a little color. Remove the crust to a rack and reduce the oven temperature to 350° F.

Orange Filling

In a mixing bowl combine the 1-1/2 cups of sugar, 1 tablespoon of flour, cornmeal, 1/4 teaspoon of salt, 6 tablespoons of melted butter, the milk, orange zest and juice, the lemon juice, and the lightly beaten eggs. Beat with an electric mixer until well blended.

Pour the orange filling mixture into the partially baked pie crust. Bake at 350° F for about 40 to 45 minutes, or until set. Check the pie for browning after about 20 to 25 minutes. If necessary, put a pie shield or homemade foil ring over the edges of the crust to prevent over-browning.

Remove the pie from the oven and let it cool on a rack. Chill before serving.

Serve this pie with freshly whipped cream or thawed whipped topping.

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.

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