What would Thanksgiving be without pie? I mean, come on, you have to have at least one pie!
When I was in Jr. High, my mom started a tradition...a tradition that was a blessing and a curse. The tradition that she started was to make a pie for each of us. So, after Thanksgiving dinner each year, we would watch "A Christmas Story" and eat pie. I'm the kind of person who can't resist options. So, if there are six kinds of pie, I don't want to have just one kind! So, every year, I would try a sliver or small slice of each kind of pie...which basically resulted in a full plate of different kinds of pie!
As our family has grown, so have the number of pies! We definitely "scaled down" this year (back to only 5 kinds of pie...but a total of 7 pies), but if I remember correctly, one year we made 18 pies! Yikes!
I'm going to share some of our favorite pie discoveries tonight (get ready for a LOT of recipes and one really long blog).
I hope you like them!
Above: Raspberry Pie using the Enrichment Night Pie Dough recipe. We simply used the pie dough recipe and two cans of raspberry pie filling per pie for the raspberry pies. We then brushed the pie crusts with an egg wash and sprinkled it with granulated sugar. We then followed the bake time for the pie crust recipe.
Enrichment Night Pie Crust Recipe
Ingredients (amounts refer to two-crust pies):
Two Pies:
2 cups flour, rounded
1 cup shortening, level
1 tsp. salt
½ cup cold water
Four Pies:
4 cups flour, rounded
2 cups shortening, level
2 tsp. salt
1 cup cold water
Six Pies:
6 cups flour, rounded
3 cups shortening, level
3 tsp. salt
1 ½ cups cold water
Directions:
Always use Crisco brand butter-flavored shortening.
Mix together: flour, shortening and salt with fingers until well blended. Slowly add water. If slightly sticky, press palm in plate of flour and pat dough ball. Form small ball of dough in pan (baseball size approximately). Roll on slightly floured surface. Place bottom crust in pan. Trim edges with back side of a table knife. Fill pie. Top with vented top crust after you moisten edge with finger to seal both crusts.
Bake at 400 degrees (375 degrees if your oven cooks too hot) for 50-60 minutes or until the pie shakes loose.
Refrigerate leftover dough. Bring to room temperature before using.
Here are some other pie recipes that were given to us along with the pie crust recipe at the Relief Society Enrichment activity years ago.
Apple Pie
Ingredients:
1 gallon of apples (canned in water)
6 ½ cup sugar
1 cup instant clear gel
½ square margarine
1 ½ cup diluted apple juice
2 tsps. Apple pie spice
Directions:
Examine gallon of canned apples and remove tough cores and skins, if any.
Bring apples, juice and margarine to a boil (medium high heat). Sprinkle with apple pie spice.
Mix sugar and instant clear gel with a fork. After apples boil, add sugar and clear gel mixture. Lower heat. Boil until thickened and clear. Cool. Refrigerate.
After putting in crust, sprinkle with apple pie spice before putting on top crust.
Razzleberry Pie
Ingredients:
5 cups water
3 ½ cups sugar
1 pkg. raspberries
1 pkg. boysenberries
1 pkg. blackberries
1 round cup pie tone (mixed with water until dissolved)
Note: Pie tone supplied at: Steffs, 3555 S. 700 W., SLC, UT or Kitchen Needs, Riverdale Road, Ogden, UT
Directions: Bring water and sugar to a boil. Add package of blackberries. Bring to a boil. Add pie tone mixture and cook until thickened. Remove from heat and pour into ice cream pale. Then gently fold in raspberries and boysenberries. Let cool, then refrigerate.
Blueberry Pie
Same as above, except use 3 packages of frozen blueberries.
Boysenberry pie
Same as above, except use 3 packages of frozen boysenberries.
Cherry Pie
Ingredients:
1 gallon cherries
6 cups sugar
4 tsp. almond extract
1 round cup pie tone (mixed with water until dissolved)
Directions:
Mix cherries, sugar and almond extract. Mix rounded cup of pie tone with enough water to dissolve (not quite 1 cup).
Bring cherries to a boil. Lower heat and add pie tone. Cook until thickened.
If filling appears to be too thin, stir in some tapioca. Tapioca can also be added later after cooling if too thin.
Basic Cream Pie Filling
(Makes enough for 2 pies)
Ingredients:
5 cups milk
2 eggs
1 cup sugar
1 (3 oz.) package of jello brand pudding (not instant pudding)
1 tsp. vanilla
½ tsp. lemon juice (if making any kind except chocolate)
½ cup corn starch
1-2 cups Cool Whip
1 pint whipping cream
Directions:
Mix all of your ingredients together in your pan. Cook on high until it is almost to a boil. Reduce your heat to medium and take off when it has started to boil again.
Mix 1-2 cups Cool Whip with 1 pint whipping cream after whipping.
Savory Pies using the Enrichment Pie Crust
Chicken Filling
Ingredients:
5-6 chicken breasts (5 cups chicken)
4 cups carrots (cooked about 10 minutes)
3 cups potatoes (cooked about 7 minutes)
1 cup celery (cooked about 10 minutes)
½ package frozen peas.
1 ½ cup flour
Directions:
Place chicken breasts in water. The water should be about 2 inches above the chicken. Boil until done.
Remove chicken and add 2 Tbsp. chicken base. Bring to a boil and thicken with flour and water (it should take about 1 ½ cup flour). After the gravy has cooked add chicken carrots, potatoes, celery and frozen peas.
Beef Filling
Ingredients:
2 lbs. ground beef
1 medium onion, chopped
Schillings brown beef gravy
Schillings beef stew mix (plus)
8 cups water
Cook until thickened
4 cups carrots (cooked about 10 minutes)
3 cups potatoes (cooked about 7 minutes)
1 cup celery (cooked about 10 minutes)
½ package frozen peas
Directions:
Brown ground beef and medium onion. Mix Schillings brown beef gravy, Schillings beef stew mix and 8 cups water in a saucepan until thickened.
Add carrots, potatoes, celery and frozen peas.
Above: Caramel Pie, Dear Abby's Pecan Pie, Eggnog Pie, and Banana Cream Pie
Banana Cream PieIngredients:
9 inch baked pie shell
3 T. cornstarch
1 1/3 c. water
14 oz. sweetened condensed milk
3 egg yolks, beaten
2 T. butter or margarine
1 tsp. vanilla extract
3 bananas, sliced and dipped in lemon juice from concentrate and drained
Whipping cream, whipped
Directions:
In heavy saucepan, dissolve cornstarch in water; stir in condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat. Add butter and vanilla. Cool slightly. Arrange 2 sliced bananas on bottom of prepared pie shell. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers.
Source: Mom will have to provide that!
Above: Caramel Pie without topping. It can be served without any topping, or you can top it with meringue or whipped cream.
Above: Caramel Pie topped with whipped cream. If you prefer, you can simply place a dollop of whipped cream on each slice. It is a pretty rich pie and putting a ton of whipped cream on top (as pictured above) is really decadent. Though it is the prettiest way to serve it!
Caramel Pie
This pie is time consuming and takes some patience, but it is worth it!
Ingredients:
4 T. cornstarch
1 ½ c. water, divided
2 eggs separated
1 ½ c. sugar
½ c. butter
1 tsp. vanilla
1 baked 9 inc. pie shell
1 T. sugar
In a bowl, dissolve the cornstarch with ¾ c. water. Beat the egg yolks and stir them into the cornstarch mixture. Set aside.
In a heavy saucepan with high sides, cook ¾ c. sugar over low to medium heat until it is completely melted and a golden brown color (increase the heat if the sugar takes a long time to melt. Don’t stir the sugar until the majority has melted on its own. Stirring too early will cool the sugar and make it take longer to melt).
Once the sugar is completely melted, add the remaining ¾ c. sugar, the butter, and the remaining ¾ c. water. This may create a cloud of steam, so stand back while you are adding the water!.
Bring the mixture to a boil and stir until the butter has melted and the sugar has completely dissolved.
(Usually, once the second batch of sugar is added with the water, the first batch of melted sugar hardens and becomes a ball of caramel candy. Try to break this up as best as you can. Stir this mixture—including the hardened caramel—until everything has dissolved. You may have to remove the ball of hardened caramel if it does not completely melt. But give it some time, because it usually does melt—or at least it shrinks considerably.)
Stir the cornstarch/egg mixture into the saucepan and bring the mixture to a low boil, stirring it constantly. Continue to boil slowly until the mixture thickens about 2 minutes.
Take the mixture off the heat, stir it until smooth, and let it cool. Stir in the vanilla and pour the filling into the baked pie shell.
To make a meringue topping for the pie, beat the egg whites until soft peaks form. Add 1 T sugar and continue beating until stiff peaks form. Spoon the meringue on top of the pie filling, spreading it right up to the edge of the filling. Bake at 350 for about 15 minutes or until the top of the meringue is delicately browned. Chill the pie before serving. Can be topped with whipped cream instead, if desired.
Source: The Anne of Green Gables Treasury, ISBN 0-14-017231-9, published 1991.
Notes: It takes awhile for the sugar to melt and caramelize, but this is such a yummy and unique pie. Feel free to use a little more corn starch if the mixture isn't setting up. But don't use too much because it will diffuse the caramel flavor of the filling. I stink at making meringue, so I almost always top this with whipped cream and it is fantastic!
Decadent Peanut Butter Pie
Ingredients:
1 prepared chocolate cookie pie crust
1 c. creamy peanut butter
½ c. sugar
8 oz. cream cheese, softened
4 ½ c. coolwhip, divided
1 jar 11.75 oz. hot fudge topping, divided
Drizzle:
2 T. hot fudge topping
2 T. creamy peanut butter
Directions:
Combine in a medium bowl, the peanut butter, cream cheese and sugar. Gently fold in 3 cups whipping topping. Spoon mixture into the pie shell. Using a spatula smooth mixture to edges of pie. Reserve 2 T of hot fudge topping and place remaining hot fudge topping into microwave bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread hot fudge topping over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining whipped topping (1 ½ c.) over hot fudge layer, being careful not to mix the two layers. Place the 2 T. hot fudge topping in a small plastic bag and knead for a few seconds. But a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 T. peanut butter going in the opposite direction of the hot fudge toppings.
Source: Mom will have to provide it. I don't know!
Eggnog Pie
Ingredients:
1 T. unflavored gelatin
¼ c. cold water
1/3 c. sugar
2 T. cornstarch
¼ tsp. salt
2 cups commercially prepared eggnog
1 tsp. vanilla extract
1 tsp. rum extract
1 c. whipping cream, whipped
1 baked 9” pastry shell
Directions:
In a small bowl, sprinkle gelatin over water; let stand 1 minute. In a saucepan, combine sugar, cornstarch and salt. Stir in eggnog until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in gelatin until dissolved. Remove from the heat; cool to room temperature. Stir in extracts; fold in whipped cream. Pour into pastry shell. Refrigerate until firm.
Source: Mom will have to provide it. I don't know!
French Apple Pie
Ingredients:
Pastry for 9 in. pie
¾ c. sugar
¼ c. flour
½ tsp. nutmeg
½ tsp. cinnamon
Dash of salt
6 c. thinly sliced pared tart apples (about 6 medium)
2 T. margarine or butter
Directions:
Heat over 425. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon, and salt. Stir in apples. Turn on to pastry lined pie plate; dot with margarine. Top with crumb topping.
Mix 1 c. all purpose flour, ½ c. firm margarine or butter, and ½ c. brown sugar until crumbly. Bake 50 minutes. Cover topping with aluminum foil during last 10 minutes of baking. Best served warm.
Source: Mom will have to provide it. I don't know!
Heavenly Lemon Pie
Ingredients:
1 c. sugar
4 heaving T. cornstarch
¼ c. butter
1 T. grated lemon peel
¼ c. lemon juice
3 unbeaten egg yolks
1 1/3 c. milk
1 c. 8 oz. dairy sour cream
1 baked 9 inch pastry shell
Whipped cream
Directions:
Mix sugar and cornstarch; set aside. In saucepan melt butter, add lemon peel, juice, egg yolks and milk; blend. Gradually add sugar and cornstarch; cook over medium heat until thick. Mixture will be lumpy. Cool. Stir in sour cream; pour into pie shell. Chill. Top with whipped cream.
Source: Mom will have to provide it. I don't know!
Pineapple Pie
Ingredients:
1 (20 oz) can crushed pineapple
3 cup liquid (drained pineapple juice and water)
1 ½ cup sugar
½ cup cornstarch
2 Tablespoon lemon juice
2 tablespoon butter
2 eggs, beaten
Directions:
Boil juice, sugar, and cornstarch. Add pineapple. Remove thickened mixture from the stove and add 2 beaten eggs. Return to the stove and cook on low for a few more minutes. Remove from heat and add lemon juice and butter. Stir until well combined. Chill. Pour chilled mixture into a pre-cooked pie crust (can be homemade or store-bought frozen). Top with whipping cream and keep refrigerated.
Source: Mom will have to provide it. I don't know!
Pumpkin Pie (Karo)
Ingredients:
½ c. sugar
½ tsp. Salt
1 tsp. cinnamon
½ tsp. ginger
1/8 tsp. cloves
2 eggs
½ c. Karo light or dark syrup
1 (15 oz) can pumpkin
12 oz. evaporated milk
9 inch Deep dish pie, unbaked
Directions:
Mix sugar, salt and spices in a bowl. Add eggs and beat slightly. Add remaining ingredients; blend well. Pour pumpkin filling into pie crust. Bake at 425 for 15 minutes reduce oven temperature to 350 and continue baking for 40 to 50 minutes or until knife inserted in pie center comes out clean. Cool a minimum of 2 hours before serving.
Source: This is a Karo Syrup recipe.
Perfect Pumpkin Pie (Eagle Brand)
Ingredients:
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND®
Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
Directions:
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Source: This is an Eagle sweetened condensed milk recipe.
Famous Pumpkin Pie (Libby’s)
Ingredients:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions:
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.
FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.
FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.):Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change.
Source: This is a Libby's recipe.
Lite 'n Easy Crustless Pumpkin Pie
Ingredients:
Nonstick cooking spray
2 tablespoons water
2 envelopes (7 grams each) unflavored gelatin
2 1/4 cups NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1/2 cup packed dark brown sugar or low calorie sweetener equivalent
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
Light whipped topping (optional)
Fresh raspberries (optional)
Directions:
Coat a 9-inch deep-dish pie plate with nonstick cooking spray.
Place water in medium bowl; sprinkle gelatin over water. Let stand for 5 to 10 minutes or until softened. Mixture may be firm. Bring 1 cup evaporated milk just to a boil in small saucepan. Slowly stir hot evaporated milk into gelatin. Stir in remainingevaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
Pour mixture into prepared pie plate. Refrigerate for 2 hours or until set. Garnish with whipped topping and raspberries, if desired.
Source: This is a Libby's recipe.
Raspberry Swirl Cheesecake Pie
Ingredients:
8 oz. cream cheese, softened
1 can 14 oz. sweetened, condensed milk
¼ c. lemon juice divided
1 egg
1 Keebler chocolate or graham cracker pie crust
½ c. seedless raspberry preserves
Directions:
In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk and 3 tablespoons of lemon juice. Add egg, beating until just combined. Pour half of cream cheese mixture into crust. In small bowl combine preserves and remaining lemon juice. Spoon half of preserves mixture over cream cheese mixture in crust. Top with remaining cream cheese mixture and remaining preserves mixture. Use knife or narrow spatula to swirl preserves into cream cheese mixture. Bake at 300 for 50 to 55 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate for at least 3 hours.
Source: Mom will have to provide it. I don't know!
Classic Pecan Pie
To pack lots of pecans in the filling, we kept the fat in this easy piecrust to a minimum, resulting in a biscuit-like crust.
Crust:
1 cup all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup fat-free milk
1 tablespoon butter or stick margarine, melted
Cooking spray
Filling:
1 large egg
4 large egg whites
1 cup light or dark-colored corn syrup
2/3 cup packed dark brown sugar
1/4 teaspoon salt
1 cup pecan halves
1 teaspoon vanilla extract
Directions:
To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, granulated sugar, baking powder, and 1/4 teaspoon salt in a bowl. Add milk and butter; toss with a fork until moist.
Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to an 11-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.
Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute.
Preheat oven to 350°.
To prepare the filling, beat the egg and the next 4 ingredients (egg through 1/4 teaspoon salt) at medium speed of a mixer until well-blended. Stir in the pecan halves and the vanilla extract. Pour the mixture into the prepared crust. Bake the pie at 350° for 20 minutes, then cover with foil. Bake the pie an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean. Do not overbake. Cool pie on a wire rack.
Yield: 10 servings (serving size: 1 wedge)
Nutrition Information: CALORIES 288 (29% from fat); FAT 9.2g (sat 1.5g,mono 5.1g,poly 2g); IRON 1.1mg; CHOLESTEROL 25mg; CALCIUM 52mg; CARBOHYDRATE 48.1g; SODIUM 253mg; PROTEIN 4.3g; FIBER 1g
Source: Cooking Light, NOVEMBER 1999
Notes: You can also use a frozen pumpkin pie crust or the Enrichment night pie crust recipe found above.
Pecan-Chocolate Chip Pie
Ingredients:
1 ½ cups pecan halves
1 store-bought or homemade pie crust in a deep dish 9-inch pie plate
½ cup semisweet chocolate chips
1 tablespoon all-purpose flour, plus more for coating chocolate chips
3 large eggs, lightly beaten
1 cup packed light-brown sugar
1 cup light corn syrup
½ teaspoon pure vanilla extract
¼ cup (1/2 stick) salted butter, melted
Directions:
Preheat oven to 375 degrees. Spread pecans in crust. In a small bowl, toss chocolate chips in a little flour to coat, then scatter evenly over pecans. In a medium bowl, stir together vanilla, butter, and flour until well combined. Pour filling over pecans and chocolate chips.
Bake until filling is set and crust is browned, about 70 minutes. (If pie browns too quickly, loosely tend with foil.) Let cool on a wire rack at least 1 hour. Serve warm or at room temperature.
Nutrition information: 8 servings. 586 calories, 32 g fat, 5.7 g protein, 76.7 g carbs, 3 g fiber.
Source: Everyday Food Magazine published by Martha Stewart. Recipe by Emeril Lagasse.
Caramel-Pecan Pie
Create this rich gooey caramel pecan piefor your family and friends. It is a perfect special occasion pie.
Prep: 20 min., Bake: 38 min., Cook: 7 min.
Yield: Makes 8 servings
Ingredients:
1/2 (15-ounce) package refrigerated piecrusts
28 caramels
1/4 cup butter
1/4 cup water
3/4 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup coarsely chopped pecans, toasted
Chocolate-Dipped Pecans (optional, see below)
Directions:
Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack.
Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired.
Southern Living, NOVEMBER 2005
Chocolate-Dipped Pecans
Prep: 20 min.
This recipe goes with Caramel-Pecan Pie
Yield: Makes 20 pecans
1 (6-ounce) package semisweet chocolate morsels
20 pecan halves, toasted
Microwave chocolate morsels in a microwave-safe bowl on HIGH for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals.
Dip half of each pecan in melted chocolate; place on a wax paper-lined baking sheet. Let cool completely. Store in a single layer in an airtight container for up to 2 days.
Source: Southern Living, NOVEMBER 2005
Above: Dear Abby's Pecan Pie. The pecans didn't rise to the top like they do in most pecan pies, but it was super easy and it tasted fantastic.
Dear Abby's Pecan Pie
Serves: 8
Ingredients:
1 cup sugar
1 cup brown sugar
3 eggs
1 teaspoon salt
1/3 cup butter
1 teaspoon vanilla
1 cup pecans
Directions:
Beat the eggs. Add the remaining ingredients, in the order given; work in the nuts. Pour into a 9 inch unbaked pie shell. Bake at 300 degrees for 40-45 minutes.
Source: http://www.cdkitchen.com/recipes/recs/198/DearAbbysPecanPie65027.shtml
Notes: This recipe by Abigail Van Buren (aka Pauline Phillips) is published from time to time in her "Dear Abby" column. Jeanne Phillips, the original Abby's daughter, and the current "Dear Abby" adds this tip: The original recipe stated that the pie should be baked 45-50 minutes in a preheated 350 degree gas oven. If an electric oven is used, it may be necessary to add 15-20 minutes to the baking time. (Begin testing the pie with a toothpick after 45 minutes.)
Key Lime Pie
Key-lime pie takes its name from the type of lime it is made with, the Key lime, which grows in the Florida Keys. The Key lime has a mild, delicate fragrance, and the flavor is sweeter and more tart than that of the commonly found dark green, seedless Persian lime. Condensed milk and a graham-cracker crust are also common to the Key-lime pie, which has remained essentially unchanged over the years.
Look for brightly colored, smooth-skinned limes that are heavy for their size. Small brown areas on the skin won't affect flavor or succulence, but a hard or shriveled skin will. You'll know the pie is done when the center is set but still quivers when the pan is nudged. Before serving, chill the pie in the freezer for 10 minutes; this will make slicing easier.
Ingredients:
Makes 1 pie.
1 1/2 cups graham-cracker crumbs
6 tablespoons unsalted butter, melted and cooled
5 tablespoons sugar
1 (14 ounces) can sweetened condensed milk
4 large egg yolks
1/2 cup freshly squeezed key-lime juice
1 tablespoon grated key-lime zest, plus more for garnish
1 1/2 cups heavy cream, chilled
Directions:
Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, key-lime juice, and zest. Pour into the prepared, cooled crust.
Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.
Source: Martha Stewart website.
Coconut-Key Lime Pie
A classic Key lime pie gets upgraded for the holidays with coconut milk in the filling. If that wasn't enough, the dessert is gilded with toasted shredded coconut sprinkled on top of a billowy whipped cream topping.
Ingredients:
1 can (14 ounces) sweetened condensed milk
1 can (13.5 ounces) unsweetened coconut milk
1/3 cup fresh or bottled Key lime juice
7 large egg yolks
1 Easy Press-In Pie Crust, made with graham crackers
2 cups cold heavy cream
2 tablespoons confectioners' sugar
3 tablespoons sweetened shredded coconut, toasted
Directions:
Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).
In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.
Source: Martha Stewart website.
Easy Press-In Pie Crust
With store-bought cookies, some butter, and a bit of salt and sugar, you can make an irresistible homemade pie crust -- no rolling required. Ideal for icebox pies, press-in crusts are a Thanksgiving shortcut: Bake the crust a day or two ahead, fill it the night before, then add a topping before serving. Whether you use graham crackers or chocolate or vanilla wafers, our simple recipe will turn out a perfect crust every time.
Ingredients:
Makes one 9-inch pie crust.
6 ounces cookies (about 12 graham crackers, 46 vanilla wafers, or 30 chocolate wafers, such as Famous)
3 tablespoons sugar
1/4 teaspoon coarse salt
5 tablespoons unsalted butter, melted
Directions:
Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.
Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.
Source: Martha Stewart website.
White Chocolate-Key Lime Pie
Yield: Makes 1 (9-inch) pie
Ingredients:
1 cup whipping cream
1 (11-ounce) package white chocolate morsels
1 tablespoon sour cream
1 teaspoon grated lime rind
1/3 cup fresh Key lime or lime juice
1 (9-inch) ready-made graham cracker crust or your favorite prepared recipe
Garnish: lime slices
Directions:
Combine cream and white chocolate morsels in a medium saucepan over low heat. Cook 5 minutes or until morsels melt, stirring constantly. Remove from heat. Add sour cream, lime rind, and juice; stir well. Pour into crust. Cover and chill at least 8 hours. Garnish, if desired.
Source: Coastal Living, MARCH 2004
Key Lime Pie
Ingredients:
2 large eggs
2 large egg whites
1/2 cup Key lime juice (such as Nellie and Joe's Famous Key West Lime Juice)
1 teaspoon grated lime rind
1 (14-ounce) can fat-free sweetened condensed milk
1 (6-ounce) reduced-fat graham cracker crust
1 1/2 cups frozen reduced-calorie whipped topping, thawed
Directions:
Preheat oven to 350°.
Beat eggs and egg whites at medium speed of a mixer until well-blended. Gradually add juice, rind, and milk to egg mixture, beating until well-blended. Spoon mixture into crust, and bake at 350° for 20 minutes or until almost set (the center will not be firm but will set up as it chills). Cool pie on a wire rack. Cover loosely, and chill 4 hours. Spread whipped topping evenly over filling.
Yield: 8 servings (serving size: 1 wedge)
Nutrition Information: CALORIES 288 (18% from fat); FAT 5.9g (sat 3g,mono 1.5g,poly 1.1g); IRON 0.6mg; CHOLESTEROL 56mg; CALCIUM 141mg; CARBOHYDRATE 49.2g; SODIUM 198mg; PROTEIN 7.6g; FIBER 0.8g
Source: Cooking Light, JUNE 1999
