Merry Christmas Y'all!

 

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Mint Chocolate Chip Pie

 

24  Oreos

1/4 c butter; melted

  for the filling:

1 1/4 c heavy cream

8 oz cream cheese; softened

1 1/4 c powdered sugar

  green food coloring

3/4 ts vanilla extract

3/4 ts peppermint extract

1 c chocolate chips; plus more for garnish

1 c Andes mints; rough chop

  chocolate; melted for drizzling

 

Make Crust: In a food processor, pulse Oreos until they form coarse crumbs. Add butter and blend until completely combined.

 

Press crumb mixture into bottom and evenly up sides of a 9" pie dish. Refrigerate at least 1 hour before adding filling.

 

Make Filling: Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl.

 

To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.

 

Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.

 

Yield: 8 servings

 

 

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Coconut Custard Pie

I love comfort food....period.   And for me, comfort food can be an appetizer, entrée and a comfort dessert.   The comfort dessert journey began as a child....I remember all the things that family members made including banana pudding, chocolate cake and peanut butter cookies.  

A number of years back, I remember watching Mama Dip on TV.  Mama is the Queen of Comfort Food.  She has been operating her restaurant in Chapel Hill, NC for many years and her life story is quite interesting.  

This is her Coconut Custard Pie....and it is a slice of heaven with each bite.  

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Coconut Custard Pie

Pies

3/4 cup sugar
2 teaspoons self-rising flour
1/2 teaspoon nutmeg
1/4 stick butter; melted
3  eggs, beaten
1 teaspoon vanilla extract
1 cup milk
1 cup fresh or frozen grated coconut
1  9-inch pie shell; unbaked

Preheat oven to 375F.

In a bowl, blend together the sugar, flour and nutmeg. Add the butter, eggs, vanilla and milk. Mix well. Stir in the coconut.

Pour into the pie shell and bake for 45 minutes or until firm.  My bake time was longer, so check to be sure there is NO jiggle in the middle. 

Notes:  © Mama Dip

            MAMA DIP'S KITCHEN

            408 W. Rosemary Street
            Chapel Hill, NC 27514
            (919) 942-5837

Yield: 8 servings


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Ready for the Oven

 

I use my upside down cooling racks to place pie

in oven.   Makes it so much easier to remove when hot

and I don't have to worry about damaging the fragile crust

with a pot holder.  

Coconut Custard Pie with Whipped Cream and Flaked Coconut

Bon Appétit and Enjoy 

YOUR Wonderful World!

Strawberries...Strawberries....YUM!

Every recipe that Cook's Country provides is outstanding...and I have never had a bad recipe from them!     

The original recipe called for a "crumb" crust.    I make a far superior "lard" pastry 

crust and it would make both my grandmas proud.    Enjoy...this is 

one of the best summer pies....and strawberries to boot!   Also, I had a few extra

strawberry slices and used them to decorate the pie edge.   

I am positive that Cook's Country would approve!

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Strawberry Chiffon Pie

1 9 inch pre baked pastry crust

2 teaspoons unflavored gelatin

2 tablespoons water

2 1/2 c strawberries; hulled and diced

1 c strawberries; sliced

3/4 cup (5 1/4 ounces) plus 2 tablespoons sugar

2 tablespoons cornstarch

1/4 teaspoon salt

2 tablespoons lemon juice

2 large egg whites

1/8 teaspoon cream of tartar

1/2 cup heavy cream, chilled

FOR THE FILLING: Sprinkle gelatin over water in small bowl and let sit

until gelatin softens, about 5 minutes. Process hulled whole strawberries

in food processor until completely smooth, about 1 minute. Transfer to

fine mesh strainer set over medium bowl and press on solids to extract 1

cup of juice; discard solids. Whisk 3/4 cup sugar, cornstarch, salt, and

strawberry juice together in small saucepan.

Bring juice mixture to a boil to activate the cornstarch over medium heat, stirring constantly. Cook

until slightly thickened, about 1 minute. Off heat, whisk in gelatin

mixture until dissolved. Transfer to large bowl, stir in lemon juice, and

let cool completely, about 30 minutes, stirring occasionally.

Using stand mixer fitted with whisk, whip egg whites and cream of tartar on

medium low speed until foamy, about 1 minute. Increase speed to

medium high and whip whites to soft, billowy mounds, about 1 minute.

Gradually add remaining 2 tablespoons sugar and whip until glossy, stiff

peaks form, 2 to 3 minutes. Whisk one third of meringue into cooled

strawberry mixture until smooth. Fold remaining meringue into strawberry

mixture until only few white streaks remain.

In now empty mixer bowl, whip cream on medium low speed until foamy, about

1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3

minutes. Gently fold whipped cream into strawberry mixture until no white

streaks remain. Fold in sliced strawberries. Spoon filling into crust and

spread into even layer using back of spoon. Refrigerate pie for at least 3

hours or up to 24 hours. Serve.

Notes:  Cook's Country

Yield: 8 servings

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Beautiful Gala Apples

Gala Apples have Arrived

My favorite dessert will always be Apple Pie, either with or without Ice Cream!   Been using this recipe for many of years but this time, I used my Lodge Cast Iron Skillet.  I did line the skillet with parchment paper but next time, I probably would skip it....just not necessary.  

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Dutch Apple Pie

Desserts, Fruits, Pies

1 9 inch pastry; deep dish

5 1/2 cup Granny smith apple; peeled, cored

1 tablespoon lemon juice

1/2 cup sugar

1/4 cup brown sugar, packed

3 tablespoon cornstarch

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

  Crumb Topping:

1/2 cup flour

1/2 cup coconut

1/2 cup sugar

1/4 cup brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup butter; melted

  Smuckers Butterscotch Topping; or home prepared

Preheat oven to 375F.

Fit pie crust into pie plate. In a large bowl, mix sliced apples, lemon juice, both sugars,cornstarch, cinnamon and nutmeg. Pile into crust. Take a little time to fill all the nooks with apple slices. You don't want this to bake and collapse without any filling.

Prepare topping: In a medium bowl, combine flour, coconut, sugar, brown sugar, baking powder and baking soda. Melt butter and pour over top of mixture. Combine until crumbly but DO NOT pack the ingredients. Keep it light and fluffy. The addition of the baking powder and soda keeps the clumps expanded. Sprinkle crumbles evenly over apples.

Bake for 50 minutes.

Remove from oven when golden brown...let cool for two hours on rack.

Warm Butterscotch Ice Cream topping in hot water for ten minutes. Slowly

dribble topping over Crumb Topping. Serve with your choice of ice cream, if

desired.

Notes:  ©WHStoneman

Yield: 8 servings

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Pie Crust in Skillet

Do not pack the crumble...keep it light and fluffy

Hot from the oven!

Now just have to wait for pie to cool just a bit....and that won't get here soon enough!   

 I didn't use the Butterscotch Topping today, but is really does taste good with or without.  

Bon Appétit and Enjoy 

Your Wonderful World!

Oatmeal Pie

Old Fashioned never goes out of style

 

I haven't made this pie in years simply because I forgot about it.  My Grandmother Lola had it scratched out on a book marker I found many years ago.  She was the Queen of Piemakers!  Lola knew how to make the best pie crusts..but most likely I will have to blame her success on the lard she used.  When you live on a farm, you use everything at hand.   This pie is what Grandma made when she couldn't afford pecans...since it is reminiscent of a pecan pie. 

Cooling...but not quick enough!

  I flip my cooling racks over.  The rack legs make a very

convenient handles for placing and removing from a hot oven.  

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Oatmeal Pie

Pies

3 large eggs
2/3 cup sugar
2/3 cup corn syrup; dark
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup butter; melted
2/3 cup rolled oats
1  pie shell, 9 unbaked

Preheat oven to 350F.

Combine first six ingredients. Fold in oats and pour into shell. Bake for 50 minutes.

Notes:  ©WHStoneman/LolaStoneman

Yield: 6 servings


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Bon Appétit and Enjoy 

YOUR Wonderful World!

Key Lime Pie and....

...other adventures!  

We are leaving tomorrow, February 4 for a week long cruise on the Carnival Fantasy.  One of my favorite things to do is be at sea, cruising to no where.  But this weeks adventure will be taking us to Key West, Nassau and Freeport and then back to Charleston.  

I mentioned to friends we were going to Key West for our first stop.  I love Key West and one of my favorite places to eat there is Blue Heaven.  Outstanding food and Bon Appetit has reviewed them a couple of times.  My favorite breakfast ever was served to me about 15 years ago....Eggs Benedict with Lobster and Lime Hollandaise Sauce.  My oh, my...that was good.   But who can't think about Key West and NOT think about KEY LIME PIE!     So...I had to make one.    

I use the regular recipe on the bottle of Nelly and Joe's Key Lime Juice.  You can get this in about any grocery...we even have it here in Kingston at the Food City.  It is NOT stocked with the regular lime or lemon juices but located in the baking section around the cheesecake mixes on the flour aisle.  

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Key Lime Pie (Authentic)

desserts, pies

4 large eggs
14 ounce sweetened condensed milk
1/2 cup key lime juice
1  9 prepared pastry shell
1/2 tablespoon sugar, or more
1/3 teaspoon cream of tarter

Preheat oven to 350F.

Separate egg yolks and whites in separate bowls.  Beat egg yolks until light.  Add condensed milk and slowly add 1/2 cup lime juice stirring as you go.  Stir mixture until thickened;  the acidity of the key lime juice will "cook" the mixture into a custard.  Pour mixture into prebaked pie crust.

Make a meringue with the egg whites.  While beating egg whites, add sugar,  one tablespoon at a time.  Add a little cream of tarter. Cover pie with meringue and bake for a few minutes until meringue is lightly browned.

Note:  Be sure and perforate pie crust with fork before baking crust. Chill pie until ready to serve.

Yield: 6 servings


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Bon Appétit and Enjoy 

YOUR Wonderful World!

Dutch Apple Pie

Fall is in the air...and apples are wonderful this year.   Nothing says Fall like a Dutch Apple Pie.

Ready for the Oven

I always bake fruit pies on a rack with a parchment lined baking sheet.   You will thank yourself later if the pie should boil over and burn to your best baking sheet.  

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Dutch Apple Pie

Pies

1 9 inch pastry; deep dish

5 1/2 c Granny smith apple; peeled, cored

1 tb lemon juice

1/2 c sugar

1/4 c brown sugar, packed

3 tb cornstarch

1/2 ts ground cinnamon

1/4 ts nutmeg

  Crumb Topping:

1/2 c flour

1/2 c coconut

1/2 c sugar

1/4 c brown sugar

1 ts baking powder

1 ts baking soda

1/2 c butter; melted

  Smuckers Butterscotch Topping; or home prepared

Preheat oven to 375F.

Fit pie crust into pie plate. In a large bowl, mix sliced apples, lemon juice, both sugars,cornstarch, cinnamon and nutmeg. Pile into crust. Take a little time to fill all the nooks with apple slices. You don't want this to bake and collapse without any filling.

Prepare topping: In a medium bowl, combine flour, coconut, sugar, brown sugar, baking powder and baking soda. Melt butter and pour over top of mixture. Combine until crumbly but DO NOT pack the ingredients. Keep it light and fluffy. The addition of the baking powder and soda keeps the clumps expanded. Sprinkle crumbles evenly over apples.

Bake for 50 minutes.

Remove from oven when golden brown...let cool for two hours on rack.

Warm Butterscotch Ice Cream topping in hot water for ten minutes. Slowly dribble topping over Crumb Topping. Serve with your choice of ice cream, if desired.

Notes:  ©WHStoneman

Yield: 8 servings

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Ice Cream anyone?  

Bon Appétit

and 

Enjoy YOUR Wonderful World!

Lemon Delicious Pie

This has to be one of my favorite pies...light and delicious.  I found this recipe in my Grandmother's Bible of all places scribbled out on a "scrap" of paper.   And it was a scrap since she saved everything.   Funny how our generation throws out everything and her 1920's generation saved everything.  

I have made a few alterations but still have kept the integrity of the original recipe.  Rose Levy Beranbaum's "THE PIE AND PASTRY BIBLE" is my personal choice for pastry and yes, I do...USE LARD for the best pie crusts. 

Ready for Blind Baking

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Lemon Delicious Pie


1 cup sugar
3 tablespoon cornstarch
2 ounce butter
1/4 cup lemon juice
3  egg yolks, unbeaten
1 cup milk
1 cup sour cream
1  9" pie shell, baked
      ----TOPPING----
   whipped cream or
   whipped meringue from 3 egg whites

Mix sugar and cornstarch.  Combine with butter, lemon juice, egg yolks and milk.  Cook in top of a double boiler until thick and cooked.  Remove from heat and let cool.

When cool, stir in sour cream.  Pour into baked pie shell.

Serve with whipped  cream or make meringue with 3 egg whites.

Meringue:   3  egg whites   1/4 teaspoon cream tartar   6 tablespoons sugar

Preheat oven to 425F. 

In Mixing bowl, beat egg whites until frothy.  Add cream of tartar and beat until stiff peaks form.  Gradually beat in sugar and continue beating until stiff and glossy.  Pile meringue lightly on cooled pie making sure it touches edge of pastry to prevent it from shrinking.  Bake five to six minutes.

Notes:  W. H. Stoneman & Grace Harlow Sooy

Yield: 8 servings


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Filling Finished Cooking in Double Boiler (about 20 minutes of continuous stirring)

And the Finished Dessert for Enjoyment!

  

Luscious...with Fresh Summer Strawberries

Crunchy Caramel Apple Pie

I have been very bad with my "pie craving"...but here is another great one.  This was a BH&G prize winner from back in the 80's.   Still good and comforting.  

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Crunchy Caramel Apple Pie

Desserts, fruits, Pies

1  9 pastry crust, unbaked

1/2 cup sugar

3 tablespoon flour

1 teaspoon cinnamon

1/8 teaspoon salt

6 cup granny smith apples, peeled

      ----CRUMB TOPPING----

1/2 cup butter

1 cup brown sugar

1/2 cup flour

1/2 cup rolled oats, quick cooking

      ----TOPPING----

1/2 cup pecans, chopped

1/4 cup caramel ice cream topping

Preheat oven to 375F.

Prepare pastry for crust. On lightly floured surface, roll out dough to 12 inch circle. Transfer pastry to a 9" pie plate. Ease pastry into pie plate, below, being careful not to stretch pastry. Trim, below, crimp edge as desired.

In large mixing bowl, stir together sugar, flour, cinnamon and salt. Add apple slices and toss until coated. Transfer apple mixture to pastry lined pie plate.

Crumb Topping: Using a pastry blender, cut butter into topping mixture until it resembles coarse crumbs. Sprinkle Crumb topping over apple mixture.

To prevent over browning, cover edge of pie with foil. Bake for 25 minutes.  Remove foil and continue baking for 25 to 30 minutes, until top is golden.  Remove from oven, sprinkle pie with pecans, then drizzle with caramel topping. Cool on wire rack.

Notes:  ©Better Homes & Gardens

Yield: 8 servings

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Sour Cream Apple Pie!

While reconstructing my computer disaster from last week, I stumbled upon an old family favorite from Gourmet 11/92.  Sour Cream Apple Pie...and this cold winter day just called out for something baked and delicious.   Actually, I have used a version of this recipe from way back in the 60's that my Grandmother used to make.   She was a terrific baker and bread crafter....guess that is where I didn't fall far from the tree.  While I am still practicing the "art of baking", I keep getting better!

I have changed the Gourmet recipe a little.   Same basic ingredients but I have found that the crumble topping over-bakes when you follow the directions.   I bake the pie for 35 minutes at 350F. convection, then add the topping to finish baking for another 25 to 30 minutes until golden.  The full hour just makes the crumble too dark for me.   Enjoy!!

Ready for the Oven

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Sour Cream Apple Pie Gourmet

Pies

1  pie shell, 9 inch, unbaked; chilled
  For the topping:
3 tablespoons unsalted butter, softened
1/4 cup plus 2 tablespoons sugar
1 teaspoon cinnamon
2 tablespoons all-purpose flour
  For the filling:
1 1/3 cups sour cream
2/3 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
3 tablespoons all-purpose flour
2 1/4 lb granny smith apples

Prepare pastry shell from your favorite method or Pillsbury ReadiMade crusts in the dairy case work great!. Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and flute the edge decoratively. Chill the shell while making the topping and the filling.

Preheat oven to 350F. Make the topping: In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling.  Make the filling: In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth, add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well.

Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it. Bake the pie in the middle of the oven for 1 to 1 1/4 hours, or until it is golden and the apples are tender, transfer it to a rack, and let it cool completely. Serve the pie with the ginger whipped cream.

Notes:  ©Gourmet  Magazine Vol 11-92

Yield: makes 1 pie


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After 35 minutes, the Crumble Topping is Added 

Hot from the oven...and I don't know if I can wait for it to cool...but maybe that will give me enough time to get to the store for vanilla ice cream before the snow hits tonight!   

                                                         

                 Bon Appétit!!

Chocolate Pie Tonight!!

Chocolate Meringue Pie

It's what's for supper...

but I will have to post all the details

later since my hard drive went crazy!  

I hate when this happens!!     

But today, I have things back in order and it has been a long haul to recover many lost recipes, fonts, etc.  

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Double Chocolate Pudding

Chocolate, pudding

6 extra-large egg yolks
1/2 c sugar
1/4 cup cornstarch
3 tb cocoa powder
  pinch salt
2 c milk
1 oz semisweet chocolate; chopped
2 tb unsalted butter
1 1/2 ts pure vanilla extract
2 tb heavy cream

Directions: Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.

Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.

Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.

This recipe makes enough for a 9" pie pan or a 10" tart pan.

Notes:  ©2011 Television Food Network

Yield: 6 servings


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For the Meringue:

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Meringue

Pastry, Pies

3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar

In large mixing bowl combine 3 egg whites, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar. Beat with mixer on medium speed until soft peaks form. Gradually add 6 tablespoons sugar, beating the meringue until stiff and glossy peaks form and all the sugar is dissolved.

Spread with offset spatula or pipe with a star tip pastry bag.

Bake the pie in a 350°F oven for 15 minutes. Cool on a wire rack for 1 hour. Refrigerate 3 to 6 hours before serving.

Notes:  ©WHStoneman

Yield: one serving


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Butterscotch Pecan Pie

I am crazy for pie....and this one from 

Nestle's is out of this world good!  

Courtesy Nestle's

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Butterscotch Pecan Perfection Pie

Pies

1 9 inch deep-dish pie shell; unbaked
1 2/3 cups  NESTLÉ® butterscotch morsels; divided
3/4 cup light corn syrup
3 large eggs; at room temperature
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 cups pecan halves; coarsely chopped
1 1/2 cups whipped cream (optional)

Preheat oven to 350º F.

Microwave directions continue, but melting is a double boiler also works.

Melt 1 1/3 cups morsels in medium, uncovered microwave-safe bowl on medium high  (70%) power for 1 minute; Stir. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.

Add corn syrup, eggs, flour and salt to melted morsels. Beat on medium until smooth. Stir in pecans. Pour pecan mixture into pie shell.

BAKE for 40 to 45 minutes or until knife inserted into center comes out with little bits of filling attached. If browning too quickly, cover with foil. Cool on wire rack for 2 hours. Refrigerate 1 hour or until serving
time.

To garnish and serve:   Line  baking sheet with  parchment paper.  Place remaining morsels in heavy-duty plastic bag. Microwave on medium high (70%) power for 30 to 45 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle 10 circular designs about 2 inches high and wide onto prepared baking sheet. Refrigerate for 5 to 10 minutes or until firm.

PLACE 10 dollops of whipped cream around edge of pie. Remove drizzle designs from refrigerator. With tip of knife, gently remove designs from wax paper and insert, standing up, into dollops. Serve immediately.

TIPS:  1/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels can also be melted and made into drizzle designs instead of the Butterscotch Flavored Morsels.

Notes:  ©Nestle's

Yield: 10 servings


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Lemon Delicious Pie

SAVE YOUR FORK...there's PIE!

Thanks to Mad Hungry Lucinda Scala Quinn, she has shared one of the easiest and most forgiving pastry crusts anywhere.  It is perfect .....without exception.   Great for any use including pot pies and deep dish fruit pies.  I am using this crust for my Lemon Delicious pie.  I found this pie recipe about thirty years ago in a Lansing State Journal newspaper.  It remains a favorite every time I make it. 

Here is the crust!!  

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Cream Cheese Pastry Dough

Pastry

8 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/4 cup heavy cream
1 1/2 cups all-purpose flour plus
2 tb flour; for dusting
1/2 teaspoon coarse salt

For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results. From the book 'Mad Hungry,' by Lucinda Scala Quinn (Artisan Books).

Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.

Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap.  Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.

Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.

Makes 10 pocket pies or 1 double-crusted 10-inch pie.

Notes:  ©Martha Stewart Living/Quinn

Yield: 2 10" rounds


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And on to the Lemon Delicious Pie

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Lemon Delicious Pie

Desserts, fruits, Pies

1 cup sugar
3 tablespoon cornstarch
2 ounce butter
1/4 cup lemon juice
3  egg yolks, unbeaten
1 cup milk
1 ts Penzey's Lemon Extract
1 cup sour cream
1  9 pie shell, baked

      ----TOPPING----
1  whipped cream or
1  meringue from 3 egg whites
 
Mix sugar and cornstarch.  Combine with butter, lemon juice, egg yolks and milk.  Cook in top of a double boiler until thick and cooked.  Remove from heat, add Lemon Extract  and let cool.

When cool, stir in sour cream.  Pour into baked pie shell.

Serve with whipped  cream or make meringue with 3 egg whites.

Meringue:   3  egg whites   1/4 teaspoon cream tartar   6 tablespoons sugar.

Preheat oven to 425F.  

In mixing bowl, beat egg whites until frothy.  Add cream of tartar and beat until stiff peaks form.  Gradually beat in sugar and continue beating until stiff and glossy.  Pile meringue lightly on cooled pie making sure it touches edge of pastry to prevent it from shrinking.  Bake five to six minutes.

Notes:  ©W. H. Stoneman

Yield: 8 servings


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In lieu of a traditional crust, I have also used Pepperidge Farms Puff Pastry.  It really makes a great presentation!!  

Ready for Serving..

 

This pie would be perfect with this 

new whipped topping I have discovered!

 

 

Bon Appétit

and 

Enjoy YOUR Wonderful World!

My Favorite Pecan Pie

The day before Thanksgiving and time to start baking a few things including my favorite pie, PECAN!

My old standby recipe from years gone by....   

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Pecan Pie

desserts, pies

4 large eggs; lightly beaten
3/4 cup sugar
1/2 teaspoon salt
1 1/2 cup light corn syrup
2 tablespoon butter; melted
1 teaspoon vanilla extract
1 3/4 cup pecans, chopped
1 9" unbaked pastry shell

Preheat oven to 350F.

In a bowl beat eggs with sugar and salt. Add corn syrup, butter and vanilla and whisk until smooth and frothy. Scatter pecans evenly in bottom of pie shell and pour egg mixture on top. Bake until filling is set, about  1 hour. Cool 30 minutes.

Variation:  Chocolate-Pecan Pie.  Scatter 2 ounces chopped chocolate with pecans and stir 1/4 cup Grand Mariner liqueur into filling mixture.

Yield: 8 servings


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Wishing YOU a Happy Thanksgiving!!

Sara's Saucepan Pie Crust

While flipping through web pages, I ran across Martha Stewart's Radio Blog pages.  Since I don't have SAT radio, I didn't know this existed until I rented a vehicle in Miami for vacation travel.   After returning home, I had to investigate the blog pages    ...and I ran across this!!   Hard to believe something could be so simple, but it really works and tastes great.  Thanks again to Martha and Sara!  

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Sara's Saucepan Pie Crust

New Finds!, pastry

1/3 cup cooking oil
1/4 cup water
1 cup self-rising flour


Bring cooking oil and water to boil in a small saucepan -- it takes just a few seconds! Then remove from heat.

Add 1 cup flour and stir. It will quickly pull away from the pan and form a ball. Don't over stir....will make your dough tough. 

Place into a pie plate (non-greased) and wait a few minutes for it to cool enough so you can touch it with your fingers. Press out evenly into the pan, pushing it up the sides with your fingers. Pinch a decorative edge.  That's it!

Notes:  Everyday Food, M Stewart


** Exported from Now You're Cooking! v5.86 **

I blind baked the crust at 375F for 15 minutes.  Removed the pie weights and continued for 10 more minutes until firm and dry.  After cooling, I filled with a chocolate mousse and topped with freshly whipped cream.  So easy and quick....hope you enjoy!

Ready for blind baking 425F for 15-18 minutes

Crisp Golden Crust

Rich Chocolate Mousse with Fresh Whipped Cream

I have taken this to another level.....by adding two tablespoons of cocoa powder and two tablespoons Splenda.  The dough comes together just like a Pâte  à Choux or cream puff dough.   After patting into my 8" tart pan with a removable bottom, I smooth it out with the palm of my hand and then use a flat bottom straight side measuring cut to keep it an even thickness.

After a brief mixing

Smoothing out crust with measuring cup

Into the Freezer for 15 minutes resting time and to chill before blind baking

The crust cooled to room temperature and then I filled with a quick vanilla custard pudding mixture...so easy and tasty.   The crust almost has the consistency of a shortbread without all the butter calories.