chocolate cream pie

Chocolate Cream Pie

1 (9-inch) baked pastry shell

1 cup granulated sugar
1/2 cup all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 cups milk
3 egg yolks slightly beaten
1/2 cup butter or margarine
2 teaspoons vanilla extract

Meringue
4 egg whites
1/2 teaspoon cream of tartar
6 tablespoons granulated sugar

Combine sugar, flour, cocoa and salt in medium saucepan; stir in milk. Cook over medium heat, stirring constantly until mixture boils; remove from heat. Stir half of the mixture into beaten egg yolks; return mixture to sauce pan. Continue cooking and stirring over medium heat until mixture boils; boil and stir for 1 minute. Remove from heat and stir in butter and vanilla extract. Cool for 10 minutes, then pour into pie shell.

Heat oven to 350 degrees F.

Meanwhile, prepare meringue: In a small mixer bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form. Spread this on warm pie filling, carefully sealing to the edges of crust.

Bake 5 to 8 minutes, or just until meringue is lightly browned. Cool to room temperature; chill for several hours. Refrigerate leftovers.

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buttermilk cream pie

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.

The biases the media has are much bigger than conservative or liberal. They
e about getting ratings, about making money, about doing stories that are easy to cover. — Al Franken

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cranberry cream pie

Cranberry Cream Pie

8 ounces cream cheese, softened
1 cup whipping cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 (16 ounce) can whole berry cranberry sauce
1 graham cracker crust

Beat the cream cheese until smooth.

In another bowl combine whipping cream, sugar and vanilla extract. Beat until soft peaks form. Beat into cream cheese until well blended. Fold in the cranberry sauce. Spoon into crust. Freeze.

Remove from freezer 15 minutes before serving. If properly wrapped, this pie will freeze well for up to 2 weeks.

Act as if it were impossible to fail. — Dorothea Brande

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frozen cranberry cream pie

Frozen Cranberry Cream Pie

One graham cracker crust
8 ounces cream cheese
1 cup whipping cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 (16 ounce) can whole cranberry sauce

Beat cream cheese until fluffy.

Combine whipping cream, sugar and vanilla extract; whip until thickened but not stiff. Gradually add to cream cheese, beating until smooth and creamy. Fold in cranberry sauce, reserving a few whole cranberries for garnish. Spoon into crust: freeze until firm.

Remove from freezer 10 minutes before serving. Top with additional whipped cream and reserved cranberries.

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mellowscotch pie

Mellowscotch Pie

Posted by bettyboop50 at recipegoldmine.com May 28, 2001

1 cup packed brown sugar
1/4 teaspoon salt
2 tablespoons water
2 cups cold milk, divided
1/4 cup cornstarch
2 egg yolks, slightly beaten
1 tablespoon butter
1/2 teaspoon vanilla extract
1 baked pie shell

Brown Sugar Meringue
2 egg whites
4 tablespoons brown sugar, divided
1/2 teaspoon vanilla extract

Combine brown sugar, salt and water in top of double boiler. Boil over direct moderate heat to a thick syrup, about 5 minutes. Mix 1/4 cup milk with cornstarch to make a thin paste. Add remaining 1 3/4 cups milk, then combine very gradually with hot syrup. Place over hot water and cook until thick and smooth, stirring frequently.

Once mixture is thick, cook, stirring constantly, for 15 more minutes.

Stir a small amount of the hot mixture into the egg yolks, then stir yolks into hot mixture. Set again over water; cook 3 minutes more, stirring. Remove from heat; whisk in butter and vanilla extract. Cool to room temperature before pouring into cool, baked pie shell.

Preheat oven to 325 degrees F.

To make meringue: Beat egg whites until they hold a stiff peak. Add brown sugar 2 tablespoons at a time, beating constantly. Add vanilla extract. Pile lightly on filling. Bake until firm and delicately browned, about 20 minutes.

Yield: 8 servings.

I am always grieved when a man of real talent dies, for the world needs such men more than heaven does. — Georg Christoph Lichtenberg

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magic pumpkin pie

Magic Pumpkin Pie

1 (9-inch) unbaked pie shell
1 (16 ounce) can pumpkin
1 (15 ounce) can sweetened condensed milk
1 egg
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
3/4 teaspoon cinnamon

In large bowl, blend all ingredients except pie shell. Turn mixture into pie shell. Bake at 375 degrees F for 50 to 55 minutes, or until knife inserted comes out clean; cool.

Refrigerate at least 1 hour and serve with whipped cream or topping.

Things that are not at all, are never lost. — Christopher Marlowe

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chocolate silk pie

Chocolate Silk Pie

Posted by Darlene at recipegoldmine.com 12/19/2001 9:19 am

Be sure to thoroughly chill this no-bake pie before attempting to slice it.

Serves 6-8

1 cup granulated sugar
6 ounces butter
6 ounces chocolate, bittersweet (unsweetened)
4 eggs
2 teaspoons vanilla extract
1 tablespoon Kahl?a (optional)
1 pie shell (9-inch), pre-baked
Whipped cream

Melt the chocolate in a bowl over simmering water. Set aside and allow to cool slightly. Using an electric mixer, cream together the butter and sugar until smooth. Add the chocolate, vanilla and Kahl?a (if used) and blend. With the mixer running, add 1 egg and beat for 5 minutes. Repeat with the remaining 3 eggs (mixing each for 5 minutes). Pre-bake the pie shell and allow to cool. Pour the mixture into the shell. Cover and chill in the refrigerator for at least 2 hours (overnight is best).

Serve cold, topped with whipped cream.

It is in fact nothing short of a miracle that the modern methods of instruction have not yet entirely strangled the holy curiosity of inquiry for what this delicate little plant needs more than anything, besides stimulation, is freedom. It is a very grave mistake to think that the enjoyment of seeing and searching can be promoted by means of coercion and a sense of duty. — Albert Einstein

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lemon pie

Lemon Pie

1 cup granulated sugar
5 tablespoons mixed flour and cornstarch
1/4 teaspoon salt
5 tablespoons fresh lemon juice
2 egg yolks
2 cups boiling water

Mix flour, cornstarch, salt and sugar together. Add lemon juice, then egg yolks. Then add boiling water and stir until smooth, cooking over high heat until thick. Pour into a 9-inch baked pastry shell.

Beat egg whites with 2 tablespoons sugar to make a meringue. Cover pie to the edges of crust and put into a 300 degree F oven until peaks are brown.

It is only possible to live happily ever after on a day-to-day basis. — Margaret Bonnano

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fresh coconut cream pie

Fresh Coconut Cream Pie

2 cups milk
1/2 cup granulated sugar
Pinch of salt
3 tablespoons cornstarch
4 egg yolks
1 teaspoon water
1/2 cup grated fresh coconut
1 tablespoon butter
1/2 teaspoon vanilla extract
1 (9-inch) baked pie shell

Combine milk, sugar and salt in a double boiler and bring to a near boil. Blend cornstarch, egg yolks, water, and add to milk mixture. Add coconut. Cook over hot water until custard thickens. Add butter and vanilla extract. Cool. Top with meringue or whipped cream.

Meringue
4 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup granulated sugar
1/2 cup grated fresh coconut

Beat egg whites with cream of tartar and salt until soft peaks are formed. Gradually add sugar, beating constantly. When meringue is fairly stiff, pile lightly onto filled pie. Be sure to seal edges. Sprinkle coconut on top. Bake at 400 degrees F for 10 minutes or until lightly browned.

A friend is someone who sees through you and still enjoys the view. — Wilma Askinas

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yogurt pie

Yogurt Pie

2 (8 ounce) containers any flavor yogurt desired
1 (6 ounce) container frozen whipped topping, thawed
1 (9-inch) graham cracker pie crust

Mix yogurt and whipped topping until fluffy. Pour into pie crust. Freeze. Remove from freezer about 30 minutes before serving.

In life, as in chess, forethought wins. — Charles Roberts Buxton

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