Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts

Monday, April 28, 2008

Key Lime Pie

I made this on Saturday for Greek Orthodox Easter which was yesterday, April 27th. This was a great hit with everyone and it was easy to make.

One 8" or 9" pie crust, either plain, shortbread or graham cracker, already baked
1/2 cup key lime juice*
One 14oz size sweetened, condensed milk
3-4 egg yolks (do not use whites)
Whipped cream or topping**

1. Preheat oven to 350 degrees. Position rack in middle height of oven.

2. In a bowl, mix the lime juice, the milk and the egg yolks until combined. Use 3 egg yolks if you want a tight, firm pie. Use 4 if you don't mind a looser filling.

3. Pour filling into pie crust and bake at 350 degrees for 15 minutes.

4. Remove from oven - pie filling will not be set. Refrigerate for at least six hours until filling sets.

5. Add whippped topping and serve!

* I don't recommend buying the fresh key limes and trying to juice them yourself. You'd have an easier time getting blood out of a stone. The bottled key lime juice can be found at your grocer's in the same aisle as canned fruit juices and it works just as well!

** I prefer whipped cream but also use Cool Whip. I would not use Dream Whip (remember that stuff?) since it has too strong a vanilla flavor that might conflict with the key lime flavor.

Thursday, November 15, 2007

Lemon Meringue Pie

My mother used to make lemon merigue pies all the time - it was one of the best desserts she made. Usually she would make two at a time. My mother used the My-T-Fine brand lemon pudding mix for her filling. If you grew up on the East Coast you probably remember this brand. It is very difficult to find anymore but Amazon's grocery division is a great source.

The recipe below is one that has been adapted from Saveur magazine and relies upon a lemon curd that is very easy to make and packs a powerful tart punch!

INGREDIENTS:

8 tbsp (1 stick) butter
1/2 cup plus 1 tbsp fresh lemon juice
1 1/2 cup sugar
5 eggs, separated
1 tbsp plus 2 tsp cornstarch
Baked pie crust

INSTRUCTIONS:

1. Preheat oven to 400 degrees. Prepare pie crust and place in 9” pan. Place pie weights or dried beans on aluminum foil and place in center of pan. Bake for 12 minutes. Remove from oven, remove foil and weights, prick bottom with a fork and bake another 10 minutes until brown.

2. Filling: in a small pot combine butter, lemon juice and ¾ cup sugar and heat over medium heat until bubbles form around the edges. Meanwhile whisk 1 egg white and 5 egg yolks and ½ cup sugar in large bowl until thick and pale then whisk in cornstarch.

3. Drizzle hot lemon mixture into egg mixture while whisking constantly. Cook mixture over medium heat, stirring constantly, until it is as thick as pudding, about 10 minutes.

4. Place filling in a bowl, cover with plastic wrap and chill in the refrigerator. Place into cooled pie crust and smooth to cover the bottom. Refrigerate for 2 hours.

5. Meringue: beat 5 egg whites until soft peaks form then add ¼ cup sugar and beat until still peaks forms. Cover filling and edges of crust with meringue. Bake for 2 minutes in a 475 degree oven until brown areas appear on the meringue. Refrigerate until ready to serve.

Wednesday, November 14, 2007

Coconut Cream Pie

Either you love it or you hate it. I love it. And this makes one big *ss pie, let me tell you. It weighs about five pounds it seems.

INGREDIENTS

5 1/3 cup milk
1 1/3 cup sugar
½ cup cornstarch
6 eggs
Pinch of salt
2 cups sweetened coconut – shredded
1 2.6 oz box of Dream While topping mix
Baked pie crust

INSTRUCTIONS

1. Preheat oven to 400 degrees. Prepare pie crust and place in 9” pan. Place pie weights or dried beans on aluminum foil and place in center of pan. Bake for 12 minutes. Remove from oven, remove foil and weights, prick bottom with a fork and bake another 10 minutes until brown.

2. Filling: Bring 4 1/3 cups milk to a boil in a medium pot over medium heat. Meanwhile, whisk together sugar, cornstarch, eggs and salt in a large bowl. Drizzle hot milk into egg mixture while whisking constantly, Return mixture to pot and cook, stirring constantly, over medium heat until very thick, about 15 minutes. Stir in 1 ½ cups coconut. Transfer coconut custard to a large bowl, cover surface with plastic wrap, and let cool to room temperature.

3. Place custard in the baked pie shell.

4. Topping: place topping mix (both envelopes) and 1 cup milk into a large bowl and beat to stiff peaks. Transfer topping to cover the pie filling.

5. Toast remaining ½ cup coconut in either a frying pan or in a 450 degree oven for a few minutes until brown – make sure coconut does not burn. Sprinkle over the top of the pie.

Tuesday, November 13, 2007

Cherry Pie


This is probably my favorite of all pies. Being so close to Michigan and sour cherries, it is nice to make this when cherries are in season. Remember that this recipe uses canned sour cherries - you can buy them in the canned fruit section of your supermarket.

INGREDIENTS:

3/4 cup sugar
3 tbsp corn starch
2 cans red tart cherries (14.5 oz each)
1 tbsp butter
2 crusts for a 9-inch pie
1 egg, well beaten
1 tbsp water

INSTRUCTIONS:

1. Preheat oven to 400 degrees.

2. Drain the cherries and reserve the juice from only one can.

3. In a saucepan stir the cherry juice into the combined mixture of sugar and cornstarch. Cook over medium heat, stirring constantly until thickened.

4. Remove from heat. Gently stir in cherries.

5. Pour filling into the pastry lined pan. Dot with butter.

6. Adjust top crust, seal and vent. Beat together the egg and 1 tbsp water to make an egg wash. Brush top crust with egg wash.

7. Bake 30-40 minutes or until crust browns and filling begins to bubble. If necessary cover edges with aluminum foil during last 15 minutes.

Monday, November 12, 2007

Pie Crust

As part of the Thanksgiving "run up," I'll be posting lots of my pie recipes. I love pie - there is just something about the layers of crust, fruit filling, and more crust. Or meringue, fruit filling, and crust. Or crumb topping, fruit filling, and crust. You get the idea.

A great pie can't begin without a great crust. I've tried many versions - even that dreaded, lazy person's, no-roll, greasy one made with vegetable oil. Remember when that was popular back in the late 1970s and 80s? Feh. If you are going to make a pie, you need to make sacrifices. But if you have a great recipe and great equipment, then that is half the battle.

INGREDIENTS:

1 1⁄2 cups flour
1⁄2 tsp. salt
4 tbsp. chilled shortening
4 tbsp. chilled butter
1 egg, lightly beaten
6 tbsp ice water

INSTRUCTIONS:

1. Sift together flour and salt into a medium bowl.

2. Cut in shortening and butter with a pastry cutter (or rub in with your fingers) until mixture resembles coarse crumbs.

3. Add egg and sprinkle in 2–3 tbsp. ice water, stirring with a fork until dough just holds together.

4. Form dough into a flat round disc. Wrap and refrigerate for at least 1 hour.

5. Roll out dough into a 12" circle on a floured work surface.

6. Line a 9" pie pan with dough and crimp edges. Crust is ready to be filled and baked.

7. Makes one pie crust.

Photo: Anne Coleman's Pie Crust, Saveur Magazine