Your best pie recipes
Good Key Lime pie might be an exotic dessert that'll impress your guests especially in the doldrums of winter. I recently made this recipe with a graham cracker crust and whipped cream topping and it was good(it has a somewhat "cheesecakey texture" which I loved): http://southernfood.about.com/od/keyl...
I got my key limes from my trip to Florida but I noticed my local supermarket had real key limes for only 50 cents more per pound than what I paid in Florida. The next I make it, I might increase the lime juice from 1/4 cup to somewhere between 1/4 and 1/2 cup. 10 Key limes yielded about 1/2 cup of juice so it's not an expensive recipe.
My all time favorite is a chocolate pecan pie, but more often than not I leave out the pecans and end up with a fudge pie. I've seen it posted on several boards and I think it originated from Eagle Brand sweetened condensed milk. Melt together 1 cup of chocolate chips with 1/4 cup of butter and one can of sweetened condensed milk. Stir until chips are melted and sauce is smooth. Remove from heat, stir in 2 eggs, 1 tsp vanilla and 1 1/2 cups pecans. Mix well, pour in a 9-inch pie shell, bake in preheated 350 degree oven for 40-45 minutes.
This is a no-bake pie (except for 5 minutes for the crust) that has an awful lot of steps, but is delicious. You can, if you're so inclined--and I do on occasion when I'm in a hurry--use store-bought chocolate crust.
Elsie's Peanut Butter Pie
1 pack Nabisco chocolate wafers
1/4 c. margarine, melted (more if needed)
1 8-oz. pkg. cream cheese, softened
1/2 c. peanut butter (more if needed)
2 tbsp. sugar
1/4 c. butter, softened (real butter)
1/2 to 1 c. whipping cream
1 tbsp. vanilla
Crush wafers into crumbs. Add melted margarine and press into 9” springform pan. Bake 5 minutes at 350°. Chill.
Whip cream until stiff. Transfer to another bowl. Into mixer bowl put cream cheese, peanut butter, sugar, butter, and vanilla. Beat until light and fluffy, scraping bowl. Fold in whipped cream. Spread over crust and chill.
Sometimes I put a layer of straight peanut butter on the crust before putting in the filling, and then drizzle some chocolate ganache on the top.
Nothing like a fresh simple homemade apple pie - I have never used a recipe but, this is what I do..Always use a vegetable base frozen deep dish pie shell ie: Marie Calendars, Ms. Smith. I mix fresh hard Granny Smith with Fuji. I slice, peel and core about 6-8 then juice 1 lemon over them to keep from getting brown. Then mix about 1/4 cup water or apple juice with about 3/4 cup white or brown sugar. Sometimes I sprinkle in dried cranberries, raisins, toasted pecans or walnuts. What ever I may have and be in the mood to add. At the end, I sprinkle about 1/4 cup flour and mix the whole thing. - Oh and, I add cinnamon or pumpkin spice. Then I top and bake. Usually I punch out a heart or ? with a cookie cutter at the top and put the shaped dough onto the side of the hole. This adds a place for steam to escape and helps the apples to cook. I never have a problem and it's so yummy warm w/ vanilla bean ice cream! :)KQ
This is my husband's favorite pie. Whenever I've brought it to a party, it always goes quickly...people are always intrigued with the "upside-down"-ness of it...and it tastes fabulous.
Upside-Down Apple Pecan Pie
1 C. chopped pecans
1/2 C. firmly packed brown sugar
1/3 C. melted butter
Crust for 2-crust pie
6 Granny Smith apples, peeled, cored and thinly sliced
1/4 C. sugar
1/8 tsp. nutmeg
1/2 tsp. cinnamon
Heat oven to 375. In 9 inch deep dish pie pan, combine pecans and brown sugar, pour butter evenly over pecans and brown sugar. Place bottom crust over pecan mixture in pan. In large bowl combine apples and remaining ingredients, mix lightly. Spoon into crust lined pan. Top with remaining crust, fold edge of top crust under bottom crust and seal edges. Cut slits in top crust. Bake 40 - 50 minutes or until apples are tender and crust is golden brown. Cover edge with foil last 20 minutes. Cool upright for 5 minutes.
place serving plate over pie pan and invert.
Cool 1 hour.
I think that's where I got it many many years ago...it's been a long time. My hubby is not a foodie/chowhound-type and he rarely asks for specific foods or dishes, but after I made this pie the first time (I think it was like 1990?) he said that he HAD to have it every Thanksgiving and Christmas...and his eyes light up every year when I make it and when he eats it! :)
By the way, I save all of my recipes on my computer...I had about 10 years' worth collected and then had a hard drive crash that was irreparable...and no back-up. OUCH! But google was my best friend! I typed in "Upside Down Apple Pecan Pie" and found the recipe, so our holidays were saved!!! (I'm backing up my hard drive now!!)
Don't know if it's my "best," but it's really good.
pie crust, baked
1 egg white, beaten, optional
5 cups blueberries, fresh or frozen
3/4 cup water
1/4 cup water
3 tablespoons cornstarch
2/3 cup sugar
1/4 cup freshly squeezed lemon juice
1/8 teaspoon salt, optional
whipped cream, optional
Measure out 1 cup of the blueberries, choosing he softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.
Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.
When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.
Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust.
Just before serving, if desired, pipe or spread the whipped cream around the sides of the pie, leaving the center open so you can see the gorgeous berry filling!
For when rhubarb hits the market:
Grandma's (and my!) Rhubarb Pie
Dough for double pie crust (homemade)
9" Pyrex pie dish
Roll dough for bottom crust; fit into plate.
5 cups rhubarb, chopped about 3/4"
1-1/4 cups sugar
5 Tbsp flour
finely grated rind of 1 small orange
and turn into the pie shell. Dot with 1 Tbsp butter. Cover with top crust, seal, crimp and cut slits in top for steam.
Bake at 425F for 10 minutes, then lower heat to 325F and bake for another 40-50 minutes, or until done.
If you like, substitute a cup of strawberries for one of the rhubarb. I myself much prefer rhubarb pie straight up, as above.
Here are my top two, Pecan and Apple. Both are terrific. I like the Pecan so much because it is filled with Pecans top to bottom, not just on top like traditional pecan pie. The Apple is perhaps even better:
WORLD’S GREATEST PECAN PIE
1/2 cup sugar
1 cup DARK Karo syrup
3 eggs, lightly beaten
1 1/2 cups chopped pecans
4 T butter
1 t. vanilla
1/2 t each cloves and allspice
1 t. cinnamon
1 unbaked pie shell
Preheat to 350.
Bring sugar and syrup to a boil. Allow to cool. Add next seven ingredients and mix well.
Pour into pie shell.
Decorate with pecan halves and bake for 35 minutes.
SOUR CREAM-APPLE PIE
5 tart apples, peeled and sliced (I prefer Granny Smith)
1 cup golden raisins
2 T minced candied ginger
1 cup sour cream
1/3 cup granulated sugar
2 t. cinnamon
1 egg, beaten
1 t. vanilla
1/3 cup butter
3 T. toasted chopped walnuts
1 unbaked pie crust
- toss apples, raises and ginger together. Arrange in pie crust
- combine sour cream, 1/3 cup brown sugar, white sugar, 3 T. flour, cinnamon, egg and vanilla
- pour mixture over apples
- bake at 400 for 25 minutes
- combine butter, 1/2 cup flour, 3/4 cup packed brown sugar and walnuts
- cover top of pie with this mixture
- reduce oven to 350 and bake 45-55 minutes
If you'd like one ultra-simple dish (this lends itself TOO well to spur-of-the-moment dessert) we love the ridiculously easy lemon pie based on sweetened condensed milk. It might be nice as a "light" tart selection.
Mix the juice of a couple of lemons (about a 1/4 to 1/2 cup depending on your preference for tartness) with two cans of sweetened condensed milk, lemon zest to your preference, and about a cup each of sour cream and whipped cream.
Pile into any baked crust or tart shells of your choice and garnish with mint, lemon slices or whipped cream.
It's definitely "grandmother food" but so good.
This is my husband's favorite:
Apple /Cranberry Streusel Pie
Your favorite 9 inch pie crust.
About 4 cups apples, (I do a mixture, mostly granny smith)
Toss apples with 2 cups fresh cranberries, 1/3 cup flour, 1 cup sugar and 1 tsp apple pie spice (or as much as you like)
Turn into pie shell.
mix streusel mixture (below) and spoon on top of fruit:
1/3 cup flour
4 tbs butter or marg
1/4 cup sugar
1/2 tsp cinnamon
Bake at 425 for 50-60 mins
Jamie Oliver has a wonderful ricotta and mascarpone pie with orange zest and chocolate sprinkled over the top. The crust top is lattice, but it's not woven and it comes out looking fabulous, what with the melted choc. bits all over the top. I'm sure it's here on Chowhound somewhere because I've posted it at least once before. It's from his Kitchen book.
Peanut Butter Praline Pie with Ganache Topping
24 Nutter Butter cookies, crushed
5 Tablespoons melted butter
Combine cookie crumbs and melted butter and mix thoroughly. Press onto bottom and up sides of a 10x10x2 Corning Ware baking dish.
1/3 cup butter
1/4 cup packed light brown sugar
2 Tablespoons sugar
2 Tablespoons water
1/2 cup pecan chips
Melt butter in small saucepan and stir in brown sugar and sugar. Thoroughly combine the cornstarch with water and stir into brown sugar mixture. Stir constantly over medium heat until bubbly. Remove from heat and stir in pecans. Drizzle onto cookie crust and refrigerate (do NOT cover).
3 ounce (4 serving) Cook & Serve JELL-O Vanilla pudding
4.6 ounce (6 serving) Cook & Serve JELL-O Vanilla pudding
1/4 cup creamy peanut butter
2 cans evaporated milk
5 ounces Reese’s peanut butter chips
8 ounce container Cool Whip, thawed
Stir pudding mix and peanut butter together in saucepan. Gradually whisk in milk until smooth. Stir constantly over medium heat, until pudding thickens and boils. Stir in peanut butter chips to melt. Pour pudding mixture into a bowl and place plastic wrap directly on surface. Refrigerate several hours or until chilled. Stir to soften. Fold in Cool Whip. Carefully spread over praline layer in crust.
8 ounces Hershey’s Symphony Creamy Milk Chocolate with Almonds & Toffee Chips or milk chocolate
3/4 cup whipping cream
Finely chop chocolate and place in a small bowl with the whipping cream. Microwave and stir on 30 second intervals until chocolate is completely melted.
Let cool, then spread over filling.
12 miniature Reese’s peanut butter cups, halved
Arrange the 24 miniature peanut butter cup halves evenly around the edge of the pie, placing them so the pretty ridges show.
Cover and refrigerate overnight.