Getting ready for the fair...I have been practicing many different recipes...This is my favorite so far.
French Silk Pie
I N G R E D I E N T S
1 pound Belgium Chocolate (dark, semi-sweet)
4 eggs
1 pound 7 ounces sweet butter (softened)
1 1/3 cup powdered sugar
1/4 cup toasted pecans (chopped)
1 cup heavy cream
1 teaspoon vanilla
1 baked graham cracker crust (recipe follows)
I N S T R U C T I O N S
Melt the chocolate with cream slowly in a double boiler. Meanwhile, whip the butter and sugar together in a mixer (DO NOT OVER WHIP) till just incorporated. Add eggs, whip again till just incorporated. Add chocolate mixture after chocolate is melted and still warm, stir by hand until smooth and the butter is completely melted. Then add vanilla and pecans, stir to incorporate and pour into a 10" springform pan lined with a graham cracker crust. Chill at least 6 hours or over night. Remove at least 2 hours before serving and serve at room temperature. This pie may be made 4 -5 days ahead but should be kept refrigerated.
Graham Cracker Crust
Makes one 10" crust
2-3 cups crushed graham crackers
4-6 ounces melted butter
Mix crumbs and butter together, press into a 10" springform pan and bake for 10 minutes in a 350 degree oven.
7/14/09
7/4/09
Happy Fourth Of July To ALL!!!
Here is a great Cherry Pie Recipe I have...What is better on the Fourth than a Cherry Pie...
Cherry Almond Pie
Ingredients:
2 cans (14 ounces each) pitted tart cherries
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
2 tablespoons butter
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 teaspoon red food coloring, optional
Pastry for double-crust pie ((9 inches)
1 egg yolk, lightly beaten
Additional sugar
Directions:
Drain cherries, reserving 1 cup juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and salt; gradually stir in reserved cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, extracts and food coloring if desired. Fold in cherries. Cool slightly.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Pour filling into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush lattice top with egg yolk. Sprinkle with additional sugar.
Cover edges loosely with foil. Bake at 425° for 15 minutes. Remove foil. Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack. Yield: 6-8 servings.
Hope everyone's Holiday is safe...Let's bake some pies
Cherry Almond Pie
Ingredients:
2 cans (14 ounces each) pitted tart cherries
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
2 tablespoons butter
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 teaspoon red food coloring, optional
Pastry for double-crust pie ((9 inches)
1 egg yolk, lightly beaten
Additional sugar
Directions:
Drain cherries, reserving 1 cup juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and salt; gradually stir in reserved cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, extracts and food coloring if desired. Fold in cherries. Cool slightly.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Pour filling into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush lattice top with egg yolk. Sprinkle with additional sugar.
Cover edges loosely with foil. Bake at 425° for 15 minutes. Remove foil. Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack. Yield: 6-8 servings.
Hope everyone's Holiday is safe...Let's bake some pies
6/13/09
Fresh Strawberry Pie
Gotta love strawberry season. It is in full swing in my area. I had to make this wonderful pie last night to use up the last of my strawberries.
INGREDIENTS
1 (9 inch) pie crust, baked
1 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
3/4 cup water
1/2 cup heavy whipping cream
DIRECTIONS
Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
INGREDIENTS
1 (9 inch) pie crust, baked
1 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
3/4 cup water
1/2 cup heavy whipping cream
DIRECTIONS
Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
5/13/09
Spring Time
Well I decided to go and raid the Rhubarb patch and make a wonderful pie. I love this time of year. Sweet, but slightly tart rhubarb paired with nutmeg in the best pie of the season. I am grateful to live in a place where I can plant and grow wonderful produce.
RHUBARB CUSTARD PIE
8 inch baked pie shell
FOR CUSTARD:1/4 c. sugar
2 tbsp. cornstarch
1 c. milk
2 egg yolks
1/4 tsp. nutmeg
1/2 tsp. cinnamon
FOR RHUBARB SAUCE:
3 c. rhubarb, cut 1/2 inch
2/3 c. sugar
2 tbsp. water
FOR MERINGUE:
3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar
Stir together sugar and cornstarch, cinnamon and nutmeg in small saucepan. Stir in milk and cook over medium heat, stirring constantly, until mixture thickens and boils. Beat egg yolks slightly and stir a small amount of hot milk mixture into yolks, then stir that mixture back into pan. Cook and stir until custard is thickened and smooth. Cover custard to keep warm. Toss rhubarb with sugar in small pan. Add water and cook over very low heat just until rhubarb is tender-crisp - don't let it get soft. Cover sauce.
For Meringue: Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Drain rhubarb sauce and fold into custard. Turn warm custard into baked pie shell. Heap meringue onto filling; spread over filling, carefully sealing meringue to edge of crust. Bake in preheated 400 degree oven 10 minutes or until a delicate brown. Cool away from draft. If not served immediately, store pie in refrigerator.
RHUBARB CUSTARD PIE
8 inch baked pie shell
FOR CUSTARD:1/4 c. sugar
2 tbsp. cornstarch
1 c. milk
2 egg yolks
1/4 tsp. nutmeg
1/2 tsp. cinnamon
FOR RHUBARB SAUCE:
3 c. rhubarb, cut 1/2 inch
2/3 c. sugar
2 tbsp. water
FOR MERINGUE:
3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar
Stir together sugar and cornstarch, cinnamon and nutmeg in small saucepan. Stir in milk and cook over medium heat, stirring constantly, until mixture thickens and boils. Beat egg yolks slightly and stir a small amount of hot milk mixture into yolks, then stir that mixture back into pan. Cook and stir until custard is thickened and smooth. Cover custard to keep warm. Toss rhubarb with sugar in small pan. Add water and cook over very low heat just until rhubarb is tender-crisp - don't let it get soft. Cover sauce.
For Meringue: Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Drain rhubarb sauce and fold into custard. Turn warm custard into baked pie shell. Heap meringue onto filling; spread over filling, carefully sealing meringue to edge of crust. Bake in preheated 400 degree oven 10 minutes or until a delicate brown. Cool away from draft. If not served immediately, store pie in refrigerator.
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