Pies | Cobblers
1 unbaked pastry shell (9 inches)
1 jar (7 ounces) marshmallow creme
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter, cubed
2 ounces unsweetened chocolate
2 tablespoons strong brewed coffee
1 cup heavy whipping cream, whipped
TOPPING:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
Chocolate curls, optional
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
Meanwhile, in a heavy saucepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust.
For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate for at least 3 hours before serving. Garnish with chocolate curls if desired. Yield: 6-8 servings.
Pastry for Single-Crust Pie
3 eggs
1 cup white corn syrup
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1 6-ounce package (1 cup) semisweet chocolate pieces
1 cup flaked coconut
1 cup walnut or pecan pieces
Whipped cream (optional)
Toasted flaked coconut (optional)
Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
In a medium bowl, combine eggs, corn syrup, granulated sugar, brown sugar, butter, vanilla, and salt.
In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and walnut pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.
Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or until set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut.
Pastry for Single-Crust Pie
3 eggs
1 cup white corn syrup
1/2 cup granulated sugar
1/3 cup butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup milk chocolate pieces
1/2 cup semisweet chocolate pieces
1/2 cup semisweet and white chocolate swirled pieces
1 cup flaked coconut
1/2 cup pecan pieces
1/2 cup slivered almonds
Whipped cream (optional)
Toasted coconut and/or semisweet chocolate curls (optional)
Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
In a medium bowl, combine eggs, corn syrup, granulated sugar, butter, vanilla, and salt.
In pastry shell, layer milk chocolate pieces, semisweet chocolate pieces, semisweet and white chocolate pieces, 1 cup coconut, pecans and almonds. Slowly pour egg mixture over all, allowing egg mixture to sink down into filling. To prevent overbrowning, cover edge of pastry shell with foil.
Bake the pie in a 350 degree oven for 30 minutes. Remove the foil; bake for 20 to 25 minutes more, or until the center of pie appears set when gently shaken. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut and/or chocolate curls.
2 cups brown sugar
1 tablespoon flour
1 cup light whipping cream
1 cup milk
1 teaspoon butter
1/2 teaspoon vanilla
1 prepared pie crust
Combine sugar and flour. Stir in butter, milk, cream, and vanilla. Simmer until it slightly thickens, mixing occasionally so it does not burn. Line pie plate with pastry. Pour mixture into pastry and bake at 350 degrees for 30 to 40 minutes. Filling will be firm, like jelly, but may also have some liquid on top which will thicken as it cools. Makes one shallow-dish pie.
1 cup light brown sugar
1/2 cup granulated sugar
2 tablespoons flour
Dash salt
2 eggs beaten
1/2 teaspoon butter flavoring
1 teaspoon vanilla
2/3 cup milk
1 piecrust, unbaked
Mix all ingredients until creamy. Pour into piecrust. Bake at 300 degrees for 30 minutes or until set.
1 package unsweetened Kool-Aid
1 can (14 oz.) sweetened condensed milk
1 8-ounce container Cool Whip
1 graham cracker pie crust
Mix together Kool-Aid and milk. Add Cool Whip. Pour into pie shell and refrigerate, about 1 hour.
1 9-inch pie shell, baked
1 (5 ounce) package instant vanilla pudding mix
1 1/2 cups cold milk
1 1/2 cups flaked coconut
1 (8 ounce) container Cool Whip, thawed
In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the Cool Whip into the pudding. Pour the combination into the prepared pie crust. Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.
For the crust:
2 2/3 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
12 tablespoons chilled, unsalted butter, cut into pieces
4 tablespoons vegetable shortening, cut into pieces
6 to 8 tablespoons Ice water
For the filling:
8 cups fresh peaches, sliced
2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/3 cup butter
Mix flour, sugar and salt in large mixing bowl. Add butter and shortening. Using a pastry blender or 2 knives, cut butter and shortening into flour until mixture resembles coarse meal. Drizzle 6 tablespoons ice water over mixture. Kneed with your handss just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
Roll out dough on lightly floured work surface as for a pie, but cut it into an 8-inch square and set aside. Save remaining dough and set it aside also.
Preheat oven to 475 F.
Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch oven. Allow to sit until sugar is dissolved and a syrup forms. Over medium heat, bring the peach mixture to a boil, then reduce heat to low and cook until tender, about 10 minutes. Remove from heat and add butter; stir in melted butter.
Spoon half the peach mixture into a lightly buttered 8-inch square Pyrex dish. Cover with the pastry square. Bake for 12 to 14 minutes, or until lightly browned. Spoon the remaining peach mixture over the baked pastry.
Roll out the remaining pastry, and cut into strips about an inch wide. Arrange strips in a loose lattice weave over the peach mixture. Bake an additional 15 to 20 minutes or until browned.
1 unbaked pie shell
4 eggs beaten
1/2 cup buttermilk
1/2 stick of butter, melted
1 teaspoon vanilla
1 tablespoon flour
1-1/2 cups sugar
Put eggs in mixing bowl. Add and mix remaining ingredients. Bake in uncooked shell at 350 degrees for about 45 minutes or until done.
3 eggs
1/2 cup sugar
1 cup white corn syrup
1/2 teaspoon salt
1 teaspoons vanilla extract
1/4 cups melted butter
1 cups pecans
3 tablespoons semisweet chocolate chips
Plain pastry shell
Preheat oven to 350 degrees. In a medium sized bowl, beat together eggs, and then add in sugar, mix well. Mix in corn syrup, salt, vanilla, and butter. Place pecans and chocolate chips in pie shell. Add mixture. The pecans will rise up to the top when baking. Bake in a 350 degrees oven for 50-60 minutes.
1-1/4 cups sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups water
3 eggs, separated
Zest from 1 medium lemon
1/3 cup fresh lemon juice (juice from 1-1/2 medium lemons)
1 tablespoon butter
1 baked, cooled 9-inch pie shell
Preheat oven to 350°F.
Combine the sugar, flour, salt and water in a heavy saucepan. Stir constantly over medium-high heat until mixture boils. Boil, stirring constantly and vigorously, for 1 minute. Remove from heat.
Slightly beat the egg yolks in a bowl with a fork. Mix about one-third of the boiled mixture with the egg yolks; then pour the egg yolk mixture back into the pan with the boiled ingredients, and cook for 1 more minute, stirring constantly and, again, vigorously. Remove from heat, and add the butter.
Add the lemon zest and lemon juice. Stir to mix thoroughly.
Pour into cooled, baked 9-inch pie crust and top with meringue (recipe follows), sealing meringue to edge of pastry. Bake in a 350°F oven 12 to 15 minutes or until nicely browned.
Meringue:
3 egg whites, at room temperature
6 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Beat the egg whites at high speed with an electric mixer until soft peaks form. With mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Beat in the vanilla. Pile atop pie, and bake at 350°F for 12 to 15 minutes, or until lightly browned.
1 (4-ounce) package sweet baking chocolate
1/4 cup butter or margarine
1 (12-ounce) can evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
2/3 cup flaked coconut
1/3 cup chopped pecans
1 unbaked 9-inch pie shell
Combine baking chocolate and butter in a medium saucepan; cook over low heat, stirring until chocolate melts. Remove from heat, and gradually stir in evaporated milk; set aside.
Combine sugar, cornstarch, and salt in a large bowl; add eggs and vanilla, mixing well. Gradually stir in chocolate mixture, using a wire whisk. Pour mixture into unbaked pastry shell, and sprinkle with coconut and chopped pecans.
Bake at 375° for 45 minutes. (Pie may appear soft, but will become firm after cooling.) Cool at least 4 hours.
2 pounds dried apples, sliced
3 cups boiling water
1 cup sugar
2 cups flour
2 teaspoons baking powder
1/4 cup shortening
1/2 cup buttermilk
Cook apples in boiling water until soft. Add sugar. Chill.
Mix together flour, baking powder and salt. Cut in shortening. Add buttermilk. Roll thin. Cut dough round, using a saucer. Cover one half of each round with apples. Fold and press together with fork. Fry in skillet, over medium heat, with small amount of shortening until browned on both sides.
1 cup sugar
1/2 cup corn syrup
1/4 cup butter, melted
3 eggs, well beaten
1 cup pecans
1 9-inch pie shell
Mix sugar, corn syrup, and butter; add eggs and pecans. Pour into pie shell. Bake at 350 degrees for 40 minutes.
2 tablespoons butter
1/4 cup cornstarch
3/4 cup sugar
1/4 teaspoon salt
2 cups milk
2 egg yolks, beaten
1 teaspoon vanilla
Melt butter. Blend in cornstarch, sugar, and salt. Gradually add milk. Heat to boiling over direct heat. Stir into slightly beaten egg yolks. Return to heat and cook two minutes, stirring constantly. Add vanilla. Cool thoroughly.
NOTE 1: This is a recipe that I have used for at least the last 40 years. I now substitute Splenda for the sugar and usually serve it as a pudding, in which case I add the whole egg in place of the egg yolk.
NOTE 2: I now use the microwave to make this. The procedure is about the same with cooking time cut in half and you do not have to worry about scorching and you only have to stir about every minute or so.
You can also use a double boiler but look at all the pots you have to clean!!
NOTE 3: You can make all kinds of pies/puddings from this recipe. I have added coconut, cocoa or chocolate, banana, macadamia nuts, and substituted brown sugar in place of the white sugar. I have even used 1 cup of
lemon or lime juice in lieu of 1 cup of the milk with fantastic results. For the pie, just use your favorite prepared crust and add either meringue or whipped cream topping. You know the drill on this part.
1 9-inch unbaked pasty shell
1/4 cup butter
1 1/2 squares unsweetened chocolate
1 1/2 cups sugar
1 tablespoon flour
1/2 cup undiluted evaporated milk
2 eggs
1 teaspoon vanilla
Heat oven to 350 degrees. Place butter and chocolate in a small saucepan over very low heat until melted, stirring constantly. Pour chocolate mixture into the mixing bowl; add sugar, flour, evaporated milk, eggs, salt and vanilla. Beat at moderate speed for 5 to 7 minutes unti thick and creamy. Scrap bowl occasionally with a rubber spatula. Pour chocolate mixture into pie shell and bake 40 to 45 minutes or until filling is firm. Filling will be puffy when taken from the oven and will fall as it cools. Serve cold.
1 9-inch baked pie shell
1 quart strawberries
3/4 cup sugar
4 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup water
3/4 cup heavy cream, whipped and sweetened to taste.
Wash, drain, and hull strawberries. Set aside enough whole strawberries to cover pie shell; cut others in half (you should have about a pint). Combine sugar, cornstarch, and salt in top of double boiler. Gradually add water mixing until smooth. If strawberries are not juicy, use 2/3 cup water. Add half of the strawberries. Place over boiling water and cook, stirring constantly until mixture thickens. Cover and continue cooking 10 minutes, stirring occasionally. Remove from heat; cool. Pour half the strawberry mixture into pie shell. Arrange the whole strawberries over mixture and then pour remaining half of strawberry mixture over all. Chill. Just before serving, top with whipped cream and garnish with additional strawberries.
Old-Fashioned Sweet Potato Pie
3 large sweet potatoes
1 stick butter
3 eggs, beaten
2 cups sugar
1/2 cup heavy cream
3 tablespoons flour
1 tablespoon vanilla
1 unbaked pie shell
Bake sweet potatoes. Peel and mash potatoes with butter. Sprinkle flour over potatoes and mix well. Add sugar and stir in. Add eggs one at a time mixing well; add cream and vanilla. Mix well. Pour into pie shell.
Bake at 350 degrees until brown.
1 (9 inch) pie crust, baked
1 cup white sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 eggs, separated
1 cup milk
1 tablespoon butter
1 teaspoon vanilla extract
1/4 cup white sugar
Preheat oven to 400 degrees.
In a large microwave-safe bowl combine the 1 cup sugar, cocoa powder, flour, and salt. Mix well, then stir in egg yolks and milk. Whisk until all ingredients are thoroughly combined. Cook in microwave on high, whisking every 15 seconds, until mixture has the consistency of pudding. Stir in vanilla extract and butter. Pour mixture into baked pie shell.
Meringue: In a medium glass or metal bowl whip egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie filling covering completely. Bake in preheated oven for 5 to 6 minutes, until meringue is golden brown. Cool or chill before serving.
Southern Style Spiked Chocolate Pecan Pie
9-inch pie crust in a deep dish pie plate
6 ounces semi-sweet chocolate, melted and cooled
4 large eggs
2/3 cup dark syrup
1 cup packed brown sugar
4 tablespoons unsalted butter, melted and cooled
1/3 cup bourbon
2 cups pecan halves
Preheat oven to 350 degrees.
Pour the melted chocolate into the bottom of the pie shell and spread into an even layer that just covers the bottom. Refrigerate until needed.
Whisk the eggs together until smooth. Whisk in the corn syrup, brown sugar and melted butter until smooth. Add the bourbon. Stir in the pecan halves.
Pour the filling into the chilled pie shell and place the pie plate onto a baking sheet. Bake for 40 to 45 minutes, or until the filling is puffed and risen and the crust is golden brown. Let cool to room temperature on a rack and serve with whiskey whipped cream.