Posted by admin on 9th March 2010
Chocolate Angel Pie
Meringue Shell
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup walnuts or pecans, finely chopped
Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating to very stiff peaks. Fold in vanilla extract and nuts. Spoon into lightly-greased, 8-inch pan to form next-like shell; build sides up 1/2 inch above edge of pan. Bake for 50 to 55 minutes at 300 degrees F. Cool.
Chocolate Cream Mixture
1 (4 ounce) bar Bakers German sweet chocolate
3 tablespoons water
1 teaspoon vanilla extract
1 cup whipping cream
Stir chocolate in water over low heat until melted. Cool until thickened. Add vanilla extract. Whip cream. Fold into chocolate mixture. Pour into meringue shell. Chill for 2 hours.
Serves 6 or 8.
One likes people much better when they
e battered down by a prodigious siege of misfortune than when they triumph. — Virginia
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Posted by admin on 5th March 2010
Reeses Mousse Pie
1 (9-inch) pie crust, baked and cooled
1 2/3 cups (10 ounce package) Reeses Peanut Butter Chips, divided
3 ounces cream cheese, softened
1/4 cup confectioners sugar
1/3 cup plus 2 tablespoons milk, divided
1 teaspoon unflavored gelatine
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 cup cold whipping cream
1 teaspoon vanilla extract
Peanut Butter Mousse Layer: Melt 1 1/2 cups peanut butter chips. Beat cream cheese, confectioners sugar and 1/3 cup milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread into cooled crust.
Chocolate Mousse Layer: Sprinkle gelatine over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatine is completely dissolved. Cool slightly.
Combine granulated sugar and cocoa in medium bowl; add whipping cream and vanilla extract. Beat at medium speed until stiff; pour in gelatine mixture, beating until well blended. Spread evenly over peanut butter layer. Refrigerate several hours.
Garnish with remaining chips.
Makes 6 to 8 servings.
Store leftovers in refrigerator.
Nothing is quite so wretchedly corrupt as an aristocracy which has lost its power but kept its wealth and which still has endless leisure to devote to nothing but banal enjoyments. All its great thoughts and passionate energy are things of the past, and nothing but a host of petty, gnawing vices now cling to it like worms to a corpse. — Alexis Charles Henri Clrel de Tocqueville
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Posted by admin on 4th March 2010
Buttermilk Cream Pie
1 cup granulated sugar minus 2 tablespoons
1/4 cup flour plus 2 tablespoons
1 (5 ounce) can evaporated milk
1 1/3 cups buttermilk
3 egg yolks
1 teaspoon vanilla extract
1 (9-inch) pie shell, baked
Mix sugar and flour and add evaporated milk, buttermilk and egg yolks. Stir until smooth. Place in medium-size saucepan over medium heat and stir constantly until it thickens and begins to boil. Remove from heat, let cool, and add vanilla extract. Pour into baked 9-inch pie shell.
Meringue
3 egg whites
6 tablespoons granulated sugar
1/4 teaspoon baking powder
Beat egg whites until stiff. Add sugar gradually. Beat well and fold in baking powder. Place on top of pie filling and bake at 325 degrees F for 15 minutes.
Do not … hope wholly to reason away your troubles do not feed them with attention, and they will die imperceptibly away. Fix your thoughts upon your business, fill your intervals with company, and sunshine will again break in upon your mind. — Samuel Johnson
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Posted by admin on 2nd February 2010
Pumpkin Pie
36% calorie reduction from traditional recipe
Pastry for single crust 9-inch pie
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated fat free milk
3 eggs
3/4 cup Equal? Spoonful*
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
*May substitute 18 packets Equal? sweetener
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edge.
Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in preheated 400 degree F oven 35 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack.
Makes 8 servings
Nutrition information per serving (1/8 pie): 176 calories; 7g protein; 22g carbohydrate; 9g sugar; 7g fat; 3g saturated fat; 88mg cholesterol; 236mg sodium; 3g fiber
Food exchanges: 1 1/2 starch, 1 fat
Three failures denote uncommon strength. A weakling has not enough grit to fail thrice. — Minna Thomas Antrim
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Posted by admin on 27th January 2010
Coffee Chiffon Pie
1 envelope unflavored gelatine
1 cup granulated sugar, divided
1/8 teaspoon salt
3 eggs, separated
1/4 cup brewed and cooled coffee with chicory
1 teaspoon coffee liqueur or vanilla extract
3/8 cup heavy cream, whipped
1 (9-inch) graham cracker pie crust
Mix together gelatine, 1/2 cup sugar and salt in top of double boiler. Beat together egg yolks and coffee. Stir into gelatine mixture. Cook over boiling water, stirring constantly, until dissolved. Remove from heat and stir in coffee liqueur or vanilla extract. Chill until it is the consistency of unbeaten egg whites.
Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff and dry. Fold in gelatine mixture and whipped cream. Turn into pie crust and chill until firm.
Stan Bad guy can win. Its a morality tale. One way or the other - hes gotta go down. — Swordfish
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Posted by admin on 6th January 2010
Lime or Lemon Pie
1 can frozen limeade
1 can sweetened condensed milk
Green food coloring
3/4 cup sour cream
1 (8 ounce) ctn. Cool Whip?
Combine the limeade and condensed milk. Add food coloring and sour cream. Fold in Cool Whip?. Pour into prepared pie shell. Chill. Garnish before serving.
Ill fares the land, to hast
ing ill a prey, Where wealth accumulates, and men decay Princes and Lords may flourish, or may fade A breath can make them, as a breath has made but a bold peasantry, their countrys pride, When once destroyed can never be supplied. — Oliver Goldsmith
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Posted by admin on 6th January 2010
Vanilla Cream Pie with Variations
2/3 cup granulated sugar
1/2 teaspoon salt
2 1/2 tablespoons cornstarch
1 tablespoon flour
3 cup milk
3 egg yolks, slightly beaten
1 tablespoon butter
1 1/2 teaspoons vanilla extract
Mix sugar, salt, cornstarch and flour in a saucepan. Stir in gradually the milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute.
Remove from heat. Stir a little of the mixture into egg yolks. Blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat.
Blend in butter and vanilla extract. Cool, stirring occasionally. Pour into cooled baked pie shell. Chill for 2 hours.
Coconut Pie
Use Vanilla Cream Pie recipe except fold in 3/4 cup moist, shredded coconut just before pouring into pie shell.
Chocolate Pie
Use Vanilla Cream Pie recipe except use 1 1/2 cups sugar and add 3 ounces or 3 squares chocolate which have been melted over hot water.
Banana Cream Pie
Use Vanilla Cream Pie recipe. Slice 3 large bananas and place in bottom of pie shell before adding cream pie mixture.
Think, in this batterd Caravanserai Whose Portals are alternate Night and Day, How Sultn after Sultn with his Pomp Abode his destined Hour, and went his way. — Omar Khayym
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Posted by admin on 24th December 2009
Marshmallow Pumpkin Pie
1 heaping cup pumpkin
1 (10 ounce) package marshmallows
1/2 teaspoon salt
1 heaping tablespoon butter
1 teaspoon pumpkin pie spice
1 baked 9-inch pie shell
Put pumpkin in double boiler. Pour in marshmallows on top. Add salt, butter and pumpkin pie spice. Stir over low heat until marshmallows have melted. Pour into pie shell. Cool.
Serve with whipped cream.
It is better to be quotable than to be honest. — Tom Stoppard
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Posted by admin on 18th December 2009
Raspberry and Cocoa Mascarpone Cream Pie
Source: Icebox Pies by Lauren Chattman
3 tablespoons raspberry jam
1 prepared 9-inch chocolate cookie or graham cracker
crumb pie crust (homemade OR store-bought)
8 ounces mascarpone cheese
1/2 cup heavy whipping cream, chilled
1/4 cup confectioners sugar
1 tablespoon unsweetened cocoa powder
1 pint fresh raspberries
Spread jam across bottom of prepared crust using a small rubber spatula. Refrigerate crust.
Combine mascarpone cheese, cream, confectioners sugar and cocoa in a large mixing bowl. Using an electric mixer, beat mascarpone mixture until smooth. Spread mascarpone mixture over jam. (At this point, pie may be refrigerated up to 1 day before continuing with recipe.) Cover pie with plastic wrap and refrigerate until filling is completely set.
Just before serving, arrange as many raspberries as will fit on top of cocoa mascarpone. Place slices of pie on individual dessert plates and scatter any remaining raspberries around each slice.
Makes 1 (9-inch) pie, 6 to 8 servings.
Mistakes live in the neighbourhood of truth and therefore delude us. — Henry C. Blinn
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Posted by admin on 8th December 2009
Crackling Coconut Cream Pie
3 tablespoons cornstarch
1/4 teaspoon salt
1 2/3 cups water
1 can regular or low fat sweetened condensed milk
4 egg yolks
1/2 cup sweetened, flaked coconut, toasted
1 teaspoon vanilla extract
1 (9-inch) frozen deep dish pie shell, baked and cooled
2 to 3 cups whipped cream (optional)
Additional toasted coconut (optional)
Mango coulis/sauce (optional)
Dissolve cornstarch and salt in water; whisk in Eagle Brand, egg yolks and coconut. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat; stir in vanilla extract. Pour filling into baked pie shell; cool. Cover and chill for 3 to 4 hours.
Spread whipped cream over top of pie and sprinkle with toasted coconut. Serve pie slices on a bed of mango coulis, if desired.
Strength does not come from physical capacity. It comes from an indomitable will. — Mohandas Karamchand Gandhi
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