Posts Tagged: Pie Recipes

Pie Recipes — No Comments
24
Jan 11

Pineapple Crunch Pie

Ingredients:

Pastry for a 2 crust pie
2 Tablespoons cornstarch
2 Tablespoons sugar
Dash salt
1 (20 oz.) can crushed pineapple in heavy syrup, undrained
1 Tablespoon lemon juice
1 Tablespoon butter

Topping:

1/4 cup firmly packed brown sugar
2 Tablespoons butter
1 Tablespoon corn syrup
1/2 cup chopped pecans

Directions:

1. Preheat oven to 425 degrees F.

2. In a medium saucepan, combine cornstarch, sugar and salt; mix well. Stir in pineapple.

3. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil for 1 minute.

4. Remove from heat; stir in lemon juice and 1 Tablespoon butter.

5. Pour into crust lined pan. Top with second crust. Seal the edges and flute. Cut slits in the top crust.

6. Bake for 15-20 minutes, or until light golden brown.

7. Meanwhile. in a small heavy saucepan, combine all, topping ingredients.

8. Cook over low heat until sugar is dissolved, stirring constantly.

9. Remove pie from oven. Spoon and spread warm topping mixture over top of pie.

10.Cover edges of crust with strips of foil to prevent excessive browning.

11. Bake at 425 degrees F for an additional 10-15 minutes or until crust is a deep golden brown.

Pie Recipes — No Comments
24
Jan 11

Almond Caramel Pie

Ingredients:

1 bottom pie crust.
1/4 cup butter, softened
2 teaspoon flour
1 (7 oz.) pkg almond paste, cut into small pieces
2 eggs
1 cup caramel ice cream topping
3 Tablespoons flour
1 cup sliced almonds

Topping:

1-2 cups whipping cream
2-3 Tablespoons powdered sugar

Directions:

1. Preheat oven to 400 degrees F.

2. In a small bowl, combine butter, 2 teaspoon flour, almond paste and eggs at medium speed until well blended. (Mixture will
not be smooth.)

3. Spoon mixture into crust lined pan.

4. Bake at 400 degrees F for 17-20 minutes or until the filling is set and light golden brown.

5. Reserve 1/3 cup of the caramel topping.

6. In a small bowl using a wire whisk, blend remaining caramel topping and 3 Tablespoons flour. Stir in almonds.

7. Carefully spoon over filling in pie pan. Return to oven.

8. Bake an additional 9-12 minutes or until golden brown. Cool on wire rack 30 minutes. Refrigerate 24 hours.

9. In a large bowl, beat whipping cream and powdered sugar until stiff peaks form.

10. Pipe or spoon whipped cream around edge of chilled pie, leaving a 4 inch circle in the center.

11. Just before serving, drizzle about 2 teaspoon of the reserved caramel topping over each piece of pie.

Pie Recipes — No Comments
22
Jan 11

Mississippi Mud Pie

Ingredients:

1/2 cup butter, melted
1/2 (8 1/2 ounce) package chocolate wafers
1 quart coffee ice cream, softened
1 1/2 cups chocolate fudge ice cream topping
Whipped cream, chocolate curls for garnish

Directions:

1. Crush chocolate wafers and set aside. Melt butter in large pan over low heat, then add the crushed wafers and mix to coat well.

2. Press the crumb mixture into a 9 inch pie plate and cool.

3. Spoon the softened ice cream into the crust. Freeze until firm.

4. Top with fudge sauce (unheated). Freeze for 8 hours.

5. Before serving, top with whipped cream and chocolate curls.

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