Posted by admin on 28th August 2009
Lemon Layer Cream Cheese Pie
Recipe and photograph used with permission of General Mills
?The Pillsbury Company
1 Pillsbury? Refrigerated Pie Crust
(from 15 ounce package)
Filling
2/3 cup granulated sugar
2 tablespoons cornstarch
1 cup cold water
2 egg yolks
3 tablespoons lemon juice
1 tablespoon butter or margarine
2 teaspoons grated lemon peel
1/3 cup granulated sugar
1 (8 ounce) package cream cheese, softened
1 egg
Topping
1/2 cup whipping cream, whipped
Prepare pie crust according to package directions for one-crust filled pie using 9-inch pie pan.
Heat oven to 375 degrees F.
In medium saucepan, combine 2/3 cup sugar and cornstarch; mix well. Gradually add cold water, stirring constantly until blended. In small bowl, beat egg yolks slightly; stir into sugar mixture in saucepan. Cook over medium heat for 10 minutes or until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice, butter and lemon peel; blend well.
In small bowl, combine 1/3 cup sugar and cream cheese; beat until smooth. Add egg; blend well. Spoon and spread cream cheese mixture in prepared crust. Spoon lemon mixture over cream cheese mixture; spread carefully to cover.
Bake at 375?F for 35 to 40 minutes or until crust is golden brown. (Center will not be set.) Cool 30 minutes. Refrigerate 1 1/2 hours or until completely chilled. Serve topped with whipped cream. Store in refrigerator.
NUTRITION INFORMATION PER SERVING: SERVING SIZE: 1/8 of Recipe Calories 420; Calories from Fat 230
% DAILY VALUE Total Fat 26 g 40 %; Saturated 14 g 70 %; Cholesterol 145 mg 48 %; Sodium 250 mg 10 %; Total Carbohydrate 41 g 14 %; Dietary Fiber 0 g 0 %; Sugars 26 g; Protein 5 g;Vitamin A 15 %; Vitamin C 2 %; Calcium 4 %; Iron 4 %
DIETARY EXCHANGES: 2 Starch, 1 Fruit, 5 Fat OR 3 Carbohydrate, 5 Fat
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Posted by admin on 27th August 2009
Chocolate Raspberry Frozen Pie
12 ounces vanilla yogurt
1 (3.9 ounce) package vanilla instant pudding mix
1/2 cup milk
2 cups whipped cream
1/2 cup crushed reduced-fat chocolate wafer cookies
6 ounces chocolate graham cracker pie crust
Beat yogurt, dry pudding mix and milk together until thickened. Stir in whipped cream and crushed cookies. Pour mixture into pie crust.
Cover and freeze 4 hours until frozen through. Let stand at room temperature for 10 minutes before serving. Top with fresh raspberries, if desired.
Serves 8.
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Posted by admin on 25th August 2009
Burnt Caramel Pie
1 1/2 cups granulated sugar, divided
1 1/2 cups evaporated milk, scalded
3 tablespoons all-purpose flour
3 eggs, separated
1 tablespoon butter or margarine
1 teaspoon vanilla extract
Salt
1 (9-inch) pie crust, baked
1/4 cup plus 2 tablespoons granulated sugar
Sprinkle 3/4 cup sugar evenly in a 10-inch cast iron skillet; place over medium heat. Caramelize sugar by constantly stirring with a wooden spoon. Remove sugar from heat; gradually add the milk, stirring constantly.
Combine 3/4 cup sugar and flour; add to caramelized sugar mixture Beat egg yolks. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Return to low heat; cook, stirring constantly, until smooth and thickened. Add butter, vanilla, and pinch of salt, stirring well. Spoon custard into pie crust, and set aside.
Add a pinch of salt to egg whites, and beat (at room temperature) until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over custard, sealing to edges. Bake at 425 degrees F for 10 minutes or until meringue is golden brow. Cool pie completely before serving.
Yield: about 8 servings.
Per Serving: 383 Calories; 13g Fat (29.7% calories from fat); 7g Protein; 61g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 232mg Sodium
Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 3 Other Carbohydrates
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Posted by admin on 25th August 2009
Oreo Peanut Butter Pie
1 Oreo Pie Crust
1 egg white, slightly beaten
3 ounces cream cheese, softened
2/3 cup granulated sugar
2/3 cup chunky peanut butter
2 tablespoons milk
2 cups prepared whipped topping
18 Oreo Chocolate Sandwich Cookies, coarsely
chopped (about 2 1/4 cups), divided
2 tablespoons Planters Cocktail Peanuts, chopped and toasted
Brush pie crust with some egg white; bake at 350 degrees F for 5 minutes. Cool completely.
Beat cream cheese and sugar in large bowl with electric mixer until creamy. Add peanut butter and milk; beat until smooth, about 2 minutes. Fold in whipped topping and 1 3/4 cups chopped cookies. Spread into pie shell; refrigerate overnight.
Sprinkle pie with remaining chopped cookies and toasted nuts to serve.
Makes 8 servings.
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Posted by admin on 20th August 2009
Jeff Davis Pie
1/2 cup butter
2 cups firmly packed light brown sugar
4 eggs, separated
2 tablespoons plain flour
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon allspice
1 cup half-and-half
1/2 cup chopped pecans
1/2 cup raisins
1/2 cup chopped dates
1/2 cup granulated sugar
1 teaspoon cream of tartar
1 deep dish pie shell, unbaked
Beat egg yolks and stir in half-and-half.
Cream together butter and brown sugar, then add to egg yolks mixture.
Sift together nutmeg, cinnamon, allspice and flour and add to egg mixture. Stir in dates, raisins and pecans. Pour into pie shell and bake in preheated 325?F oven for 30 minutes.
While pie is baking, beat egg whites until they hold stiff peaks. Add 1/2 cup sugar and cream of tartar. Mix well. Spread over top of baked pie and return to oven. Cook until meringue is light brown.
If we don want to see the map of Central America covered in a sea of red, eventually lapping at our own borders, we must act now. — Ronald Reagan
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Posted by admin on 9th August 2009
Cake Pie
Posted by MaryEllen29 at recipegoldmine.com 4/20/02 4:01:00 pm
Prepare a cake mix, or your favorite recipe for cake. Crumble some of it and mix it with 1/2 can or 1/2 recipe of your favorite frosting (heating the frosting to make it very soft is recommended). Press this into the bottom of a pie pan and fill it halfway up. Take vanilla, chocolate, or strawberry ice cream and let it soften (not melt) in the fridge for 1/2 hour.
Swirl the ice cream over the cake in the pie pan, so it looks like swirls of frosting. Put sprinkles on the top and serve. This can be made ahead and frozen, but let thaw before serving.
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Posted by admin on 4th August 2009
Mamas Lemon Sponge Pie
Posted by Annet222 at recipegoldmine.com May 22, 2001
Makes one 8-inch pie.
1 cup granulated sugar
1 tablespoon butter
2 heaping teaspoons flour
Juice from one lemon
(or just a bit less than 1/4 cup)
2 egg yolks
1 cup milk
Mix together all the above ingredients in order.
Beat egg whites until stiff; fold into lemon mixture. Pour into unbaked pie shell. Bake at 325 degrees F for approximately 45 minutes.
Now when I made it (I goofed) ….I forgot an ingredient…the milk…so when I made it the second time I added it…and honestly I preferred it without it….though I think Ill try it again…but use 1/2 cup milk and see how I like that.. The one I made had a wonderful lemon filling…the crust did get baked well…and there was a crusty type topping…really good actually…and a lot cheaper than the bought variety for sure..
For a 10 inch pie…(which isn in a frozen crust) you just add 1/2 more of every ingredient…and of course it would have to bake longer…
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Posted by admin on 2nd August 2009
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.
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Posted by admin on 28th July 2009
SMores Truffle Pie
1 graham cracker pie crust
2/3 cup whipping cream
12 ounces semisweet chocolate chunks
2 cups miniature marshmallows
1/4 cup milk
8 ounces whipped topping, thawed, or 2 half-pints
whipping cream, whipped
Microwave 2/3 cup whipping cream in bowl on HIGH for 1 1/2 minutes. Add chocolate; let stand 2 minutes. Whisk until chocolate is melted and smooth. Pour into crust; refrigerate 30 minutes.
In separate bowl, microwave marshmallows and milk on HIGH for 1 1/2 minutes, stirring after 1 minute. Refrigerate for 15 minutes.
Stir in whipped topping or whipped cream. Spread over chocolate mixture in pie crust. Refrigerate 3 hours.
Sprinkle with marshmallows, chocolate shavings, miniature chips or cocoa powder to garnish.
I was angry with my friend I told my wrath, my wrath did end. I was angry with my foe I told it not, my wrath did grow. — William Blake
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Posted by admin on 23rd July 2009
Lime Yogurt Pie
1 small box lime gelatin
2 (6 ounce) containers key lime pie yogurt
1 (8 ounce) container frozen whipped topping, thawed
1 (9-inch) graham cracker crust
In a bowl, combine gelatin powder and yogurt. Fold in whipped topping. Spread into crust. Refrigerate for at least 20 minutes before servings.
Yields 6 to 8 servings.
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