Good Food Every Day

Eggnog Pie
Prep Time: 5 minutes Cook Time: 4 hours Servings: 8

Ingredients

1 graham cracker crust prepared (homemade or store bought)
1 package 3.4 ounces instant vanilla pudding
1½ cups eggnog
1 cup whipped topping (like cool whip) thawed
grated nutmeg or cinnamon optional

Instructions

Use an electric mixer to beat together the instant vanilla pudding mix and the eggnog until thick.
Fold in the whipped topping until fully incorporated. Pour the mixture into the prepared graham cracker crust. If desired, sprinkle with a bit of grated nutmeg.
Refrigerate at least 4 hours before serving.

Few days ago we were toaling with a patient about pie, and rhubarb came up. No one liked Strawberry Rhubarb, including me. But I have this recipe that a friend gave me many years ago that I DO like, so I['m sharing it.



Rhubarb Orange Pie

4 C cut rhubarb
1 orange, cut into cubes
¾ c brown sugar
¾ c granulated sugar
¼ tsp nutmeg
1/3 c flour
1/3 c melted butter
Pie crust/shell

Combine rhubarb, oranges, nutmeg and flout. Pour into shell. Pour melted butter over all. Weave strips of pie crust over top in lattice. Bake at 350 degrees for 40-25 minutes.

Blackberry Sour Cream Pie
Yield: 8 servings Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes

Ingredients

one 9-inch unbaked pie shell
1 cup sour cream
1 cup + 2 tablespoons sugar (separated)
5 tablespoons all-purpose flour
1/4 teaspoon salt
4 cups fresh blackberries
1/4 cup bread crumbs
1 tablespoon melted butter

Instructions

Preheat oven to 375° F
Using a small bowl, combine 1 cup of sugar, sour cream, flour and salt.
Place blackberries in unbaked pie shell and spread sour cream mixture over berries.
Mix bread crumbs and 2 tablespoons of sugar in another small bowl. Add melted butter and stir until combined and crumbly.
Sprinkle crumbs over top of pie and bake for 40-45 minutes.

Easy Million Dollar Pie

Ingredients:

2 ready-made Graham Cracker Crust
20 oz can drained Crushed Pineapple
1/3 cup chopped pecans
14 oz Sweetened Condensed Milk
1/2 cup Shredded Coconut
2 tbsp Lemon Juice
8 oz thawed Cool Whip
9 Maraschino Cherries (for garnish)

Directions:

Combine pineapple, 1/2 of the pecans, 1/2 the coconut, sweetened condensed milk, and lemon juice in a large bowl mixing well.
Fold in Cool Whip. 3.jpg
Pour mixture into crusts.
Sprinkle top with remaining shredded coconut and pecans.
Top with cherries.
Freeze at least 4 hours.

CHOCOLATE, PECAN, AND PUMPKIN SEED PIE WITH GINGERSNAP CRUST
YIELD Makes 1 (9") pie ACTIVE TIME45 minutes TOTAL TIME1 hour 30 minutes, plus cooling

INGREDIENTS
For the crust:
20 gingersnaps (about 4 1/2 ounces)
3/4 cup raw pecans (about 3 ounces)
1 tablespoon (packed) light brown sugar
1/8 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces

For the filling:
1 1/2 cups pecan halves (about 6 ounces)
1/2 cup raw pumpkin seeds
6 tablespoons unsalted butter
3 ounces unsweetened chocolate, coarsely chopped
1/4 cup heavy cream
4 large eggs
1/2 cup (packed) light brown sugar
1/2 teaspoon kosher salt
1/4 cup plus 1 tablespoon molasses
Special equipment:
A 9" pie pan (not deep dish), pastry brush

PREPARATION
* Make the crust:
Preheat oven to 350°F. Pulse gingersnaps, pecans, brown sugar, and salt in a food processor until finely ground. Add butter and pulse until dough sticks together when pressed. Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Bake crust until golden brown, 8-10 minutes. Let cool completely.
* Make the filling:
Spread pecans and pumpkin seeds on a rimmed baking sheet. Toast in 350°F oven until warmed through and lightly fragrant, 5 minutes; let cool.
Meanwhile, heat butter, chocolate, and cream in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring, until melted and smooth, about 5 minutes. Let cool slightly.
Whisk eggs and brown sugar in a large bowl until frothy. Whisk in salt and 1/4 cup molasses until smooth, then slowly add chocolate mixture, whisking constantly, until combined. Stir in half of toasted pecans and pumpkin seeds. Pour mixture into prepared crust. Arrange remaining pecans and pumpkin seeds evenly over filling.
Bake pie until filling is set around the edges but jiggles slightly in the center when shaken, 25–30 minutes.
Meanwhile, whisk remaining 1 Tbsp. molasses and 1 tsp. water in a small bowl.
Remove pie from oven and transfer to a wire rack. Using pastry brush, immediately brush surface with molasses mixture to glaze; let cool before serving.

Do Ahead
Pie can be made 1 day ahead; store at room temperature.

Maple Pumpkin & Sweet Potato Pie
Makes: One 9-in. pie Prep time: 15 minutes Cook time: 1 hour 20 minutes

1 medium sweet potato
1 (15-oz.) can pumpkin puree
¾ cup heavy cream
¼ cup packed light or dark brown sugar
2 large eggs
¼ cup pure maple syrup
½ tsp. cinnamon
Pinch nutmeg
Pinch allspice
1 tsp. vanilla extract
1 9-in. store-bought refrigerated pie dough

1. Preheat the oven to 375˚. Roast the sweet potato on a baking sheet lined with foil for 40 to 45 minutes. Once cool enough to handle, peel and puree the roasted potato in a food processor.

2. In a large bowl, combine the potato puree, pumpkin puree, cream, brown sugar, eggs, maple syrup, cinnamon, nutmeg, allspice and vanilla, and mix well to combine.

3. Place the pie dough into a 9-in. pie tin. Transfer the sweet potato mixture to the crust and bake for 35 to 40 minutes or until the filling is set. Let cool for 2 hours before serving.

Peach-Blackberry Pie
Total: 3 hr 20 min Prep: 1 hr 50 min Cook: 1 hr 30 min Yield: 8-10 servings

Ingredients

For the Crust:
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup cold shortening, cut into pieces

For the Filling:
3 pounds mixed yellow and white peaches, peeled, pitted and sliced 1/2 inch thick
1/3 to 1/2 cup packed light brown sugar
1/3 to 1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/2 teaspoon ground nutmeg
2 tablespoons peach eau de vie (brandy)
1/4 cup cornstarch or instant tapioca
1 cup blackberries
2 tablespoons cassis liqueur
2 tablespoons cold unsalted butter, cut into small pieces
2 to 3 tablespoons heavy cream
2 to 3 tablespoons turbinado sugar

Directions

Make the crust: Combine the flour, granulated sugar and salt in a food processor and pulse a few times. Scatter the butter and shortening over the flour mixture and pulse until it resembles coarse meal. Gradually add 4 to 7 tablespoons ice water, pulsing until the dough just comes together. Remove the dough from the machine and lightly knead on a flat surface to form a disk. Wrap the dough in plastic wrap and refrigerate at least 1 hour. Position a rack in the bottom of the oven and preheat to 375 degrees F.
Make the filling: Combine the peaches, brown and granulated sugars, cinnamon, ginger, nutmeg, peach eau de vie and cornstarch or tapioca in a large bowl and mix until well combined. Toss the blackberries with the cassis in a separate bowl. Let sit 10 minutes, then use a slotted spoon to spoon the berries into the peach mixture and toss. Divide the chilled dough in half and roll out each half into a 13-to-14-inch round on a lightly floured surface. Transfer one of the rounds to a 9-inch deep-dish pie plate. Spoon the fruit into the crust using a slotted spoon; add some of the juices that have accumulated in the bowl (about 1/4 cup). Scatter the butter over the top. Roll up the remaining dough round on the rolling pin, then unroll it on top of the filling. Trim the edges of both crusts to a 3/4-inch overhang. Fold the edges over; press to seal and crimp the edges. Cut 6 slits in the top crust to allow steam to escape. Brush the top of the pie with the cream and sprinkle with the turbinado sugar. Place the pie on a baking sheet and bake on the bottom oven rack until the crust is golden and the juices bubble thickly through the slits, 1 hour, 20 minutes to 1 hour, 30 minutes. (Cover the crust's edge with foil if it browns too quickly.) Let the pie cool about 3 hours before serving.

Pretzel-Crust Cherry Chocolate Pie
Total: 1 hr 40 min Active: 30 min Yield: 8 to 10 servings

Ingredients

Two 13.8-ounce tubes refrigerated pizza dough
30 chocolate covered pretzels
3 cups jarred sour cherries, plus 1 1/4 cups cherry juice from the jar
3 tablespoons cornstarch
1/3 cup granulated sugar
1 tablespoon baking soda
2 tablespoons unsalted butter, melted
1 tablespoon white pearl sugar

Directions

Special equipment: a 1-inch round piping tip and a pastry brush

Preheat the oven to 325 degrees F.
Roll out 1 tube of dough and cut into a 12-inch circle. Fit the circle into the bottom and up the sides of a 9-inch pie dish. Trim the edges with a paring knife if needed. Place the chocolate-covered pretzels in a single layer on the bottom and up the sides of the crust and set aside.
Place the cherries in a large bowl. Whisk the cherry juice and cornstarch in a medium saucepan until smooth. Add the granulated sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 1 minute. Pour the sauce over the cherries and gently fold to combine. Pour into the piecrust.
Cut the remaining piecrust into eight 1-inch thick strips. Use the back of a 1-inch round piping tip to cut out 33 circles from the remaining dough. Mix the baking soda with 1/4 cup water in a small bowl and stir to combine. Brush the dough strips and circles with the baking soda.
Lay 4 evenly-spaced strips across the pie in one direction. Lay the remaining 4 strips of dough perpendicular to the other strips and weave a lattice design. Trim the excess dough at the ends. Place the dough circles on the crust around the rim of the pie to create a border.
Loosely tent the pie with foil and bake until the crust is golden brown, about 1 hour. Remove the foil and bake until the crust is brown and completely cooked, about 5 minutes more. Brush the crust with the butter and sprinkle with the pearl sugar. Let sit at room temperature for 1 hour and up to overnight before serving.

Three-Flavor Diner Pie
Total: 5 hr 20 min (includes chilling time) Active: 55 min Yield: 8 servings

Ingredients

Crust:
36 chocolate wafer cookies
3 tablespoons sugar
6 tablespoons unsalted butter, melted

Pudding:
2 ounces white chocolate chips (about 1/3 cup)
1/3 cup creamy peanut butter
4 cups milk
3/4 cup sugar
1/2 cup cornstarch
Kosher salt
6 large egg yolks, beaten
4 ounces miniature semisweet chocolate chips (about 1/2 cup)
1/2 medium banana

Toppings:
1 1/2 cups whipped cream or frozen whipped topping, thawed
2 tablespoons salted roasted peanuts, roughly chopped
2 tablespoons miniature semisweet chocolate chips

( Read more... )

Berry Almond Cream Pie
Prep Time: 1 hour 15 minutes Cook Time: 10 minutes Total Time: 1 hour 25 minutes Yield: 8-10 slices

Ingredients

Refrigerated pie crust

PIE FILLING
2 1/2 cups (380g) chopped mixed berries, washed, stems removed*
3 tbsp (45ml) water
1 1/4 cups (259g) sugar
5 1/2 tbsp cornstarch
1 1/2 cups (360ml) heavy whipping cream, cold
3/4 cup (86g) powdered sugar
12 oz mascarpone cheese*
1 1/4 tsp almond extract

ALMOND WHIPPED CREAM
3/4 cup (180ml) heavy whipping cream, cold
6 tbsp (44g) powdered sugar
1/2 tsp almond extract
Berries

( Read more... )