French Silk Chocolate Pie

Sweet Homemade French Silk Pie

Ingredients:

  • 1 refrigerated pie crusts, softened
  • oz unsweetened chocolate, cut into pieces
  • 1 cup butter, softened 
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 4 pasteurized eggs
  • 1/2 cup sweetened whipped cream
  • Chocolate curls, if desired

Directions:

  1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  2. In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
  3. Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie.

Coconut Meringue Pie

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Ingredients:

  • 1 cup sweetened flaked coconut
  • 1 9-inch pie crust, baked and cooled
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 3 egg yolks, beaten
  • 2 1/4 cups whole milk
  • 1 teaspoon vanilla extract
  • Meringue:
  • 5 to 6 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1/2 teaspoon vanilla extract

Directions:

  1. Sprinkle coconut in crust; set aside. Stir together sugar and cornstarch.
  2. Place egg yolks in a medium heavy saucepan; whisk in sugar mixture and milk alternately until smooth.
  3. Cook and stir over medium-high heat until boiling and thickened, about 10 to 15 minutes. Remove from heat and stir in vanilla; pour over coconut in crust.
  4. For Meringue: In a deep bowl, beat egg whites with an electric mixer on high speed until soft peaks form. Reduce mixer to low speed; add cream of tartar.
  5. Gradually beat in sugar, one tablespoon at a time; beat until stiff, glossy peaks form. Beat in vanilla. Spoon Meringue over hot filling, sealing carefully to edge of crust.
  6. Bake at 325 degrees until meringue is lightly golden, 15 to 20 minutes.

Pumpkin Pie

Pumpkin pie

Ingredients:

  • 1 (15 ounce) can pumpkin
  • 1 (14 ounce) can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9 inch) unbaked pie crust

Directions:

  1. 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.
  2. 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.

 

 

 

 

 

 

 

 

Shoofly Pie

Ingredients:

  • 1 ½ cups flour
  • ½ cup dark brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  •  teaspoon salt
  • ¼ pound (1 stick) cold unsalted butter
  • ¾ cup molasses
  • ¾ cup boiling water
  • ½ teaspoon baking soda
  • 1 single crust pie pastry

Directions:

  1. Heat oven to 450 degrees.
  2. Make the crumb topping: Mix flour, sugar, cinnamon, nutmeg and salt together in a bowl. Cut in the butter with a pastry cutter until the consistency resembles cornmeal.
  3. Combine molasses, water and baking soda and pour into pastry shell. Spoon the crumb mixture evenly over the top. Bake 15 minutes, lower the heat to 350 degrees and bake 20 minutes longer, or until set and firm.

Orange Cream Pie with Figs and Blackberries

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Ingredients:

  • 1 14-ounce can sweetened condensed milk
  • 5 egg yolks
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 1 6-ounce graham cracker pie crust
  • 1 8-ounce frozen whipped topping, thawed
  • 1 pint figs, quartered
  • 1 cup blackberries
  • 2 tablespoons of honey

Directions

  1. Preheat oven to 350 degrees.
  2. Whisk together condensed milk, egg yolks, orange juice and lemon juice in a bowl; pour into pie crust.
  3. Bake 12 to 15 minutes or until center of pie is set.
  4. Cool completely; cover and chill at least 4 hours or up to 2 days.
  5. Spread whipped topping over chilled pie; garnish with figs and blackberries.
  6. Drizzle with honey.

Overnight Breakfast Pie

Ingredients:

  • 8 slices of bacon
  • 1/2 cup Panko bread crumbs
  • 5 eggs
  • 2 1/2 cups frozen shredded hash brown potatoes
  • 1 cup shredded Swiss cheese
  • 1/2 cup cottage cheese
  • 1/3 cup of milk
  • 1/4 cup chopped green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 drops bottled hot sauce
  • sliced green onions optional

Directions:

  1. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towel, reserving one tablespoon drippings in skillet. Crumble bacon; set aside. Stir bread crumbs into the reserved drippings. Transfer to a small bowl; cover and chill until needed.
  2. Lightly grease a 9-inch pie plate; set aside. In a medium bowl, beat eggs with a fork until foamy. Stir in crumbled bacon, hash brown potatoes, Swiss cheese, cottage cheese, milk, 1/4 cup green onions, salt, black pepper, and hot sauce. Pour mixture into the prepared pie plate. Cover and chill 2 to 24 hours.
  3. Sprinkle pie with bread crumb mixture. Bake, uncovered, in a preheated 325 degree oven for about 50 minutes or until a knife inserted in the center comes out clean. If desired, sprinkle pie with additional sliced green onions. Makes 6 to 8 servings.

Honey Balsamic Blueberry Pie

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Ingredients

  • Refrigerated pie crusts, 2 count
  • 7 cups of fresh blueberries
  • 1/4 cup cornstarch
  • 2 tablespoons balsamic vinegar
  • 1/2 cup sugar
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon black pepper
  • 2 tablespoons butter, cut into 1/4 inch cubes
  • 1 large egg

Directions

  1. Prepare the filling: Place 1 cup of blueberries in a large bowl; crush with a wooden spoon. Stir in the cornstarch and vinegar until cornstarch dissolves. Stir in the sugar, next five ingredients, and remaining 6 cups of blueberries into the smashed berry mixture.
  2. Fit one of the two dough rolls into a greased 9 inch pie dish. Cut the second into 12 to 14 (1/2 inch wide) strips.
  3. Pour fruit into piecrust. Dot with butter cubes. Whisk together egg and 1 tablespoon of water. Lightly brush egg mixture around the edge of the pie. Arrange piecrust strips in a lattice design over filling. Trim excess dough and lightly press the edges together. Brush entire top of the pie with the remaining egg mixture. Freeze for 20 minutes or until dough is firm.
  4.  Preheat oven to 425 degrees.
  5. Bake pie on a foil lined baking sheet for 20 minutes. Reduce oven temperature to 375 degrees and bake for 20 more minutes. Cover pie with foil to prevent excess browning, bake another 25 to 30 minutes or until crust is golden or the filling in the center bubbles. Total time 65-70 minutes.
  6. Remove to a wire rack and cool for one hour before serving.