1 (9 inch) baked and cooled pie crust
1 cup sugar
3 Tbsp. cornstarch
1 cup water
4 Tbsp. dry peach jell-o powder
1/2 cup sugar
1 (8oz.) pkg. cream cheese (room temp)
1 tsp. vanilla
4-5 fresh peaches, peeled and sliced
1 small carton cool whip
Mix first 3 ingredients in a saucepan. Boil until thick and clear, then add the jell-o. Let cool. Meanwhile, mix together sugar, cream cheese and vanilla. Cream until smooth and spread in the bottom fo the cooled pie crust. Combine the sliced peaches with the cooled jell-o mixture. Place on top of cream cheese mixture. Cover all with cool whip (or fresh whipped cream) and refrigerate a few hours before serving. Serves 8. Serving size: 1 slice, 526 cal., 23 g. fat,
Showing posts with label Pies. Show all posts
Showing posts with label Pies. Show all posts
10/20/07
Pecan Pie
1-10" pie shell
1 1/2 cups brown sugar
4 Tbsp. melted butter
2 1/2 Tbsp. flour
5 large eggs
1 1/3 cup light corn syrup
1/4 cup molasses
1 1/2 tsp. vanilla
1 1/2 cups pecan pieces
Preheat oven to 350. Combine sugar, butter, flour and eggs in bowl and whisk together. Add the syrup, molasses and vanilla. Whisk until smooth. Arrange pecan pieces in bottom of shell and pour mix over them. Bake 50-60 minutes at 350 degrees or until fillng is set in middle.
1 1/2 cups brown sugar
4 Tbsp. melted butter
2 1/2 Tbsp. flour
5 large eggs
1 1/3 cup light corn syrup
1/4 cup molasses
1 1/2 tsp. vanilla
1 1/2 cups pecan pieces
Preheat oven to 350. Combine sugar, butter, flour and eggs in bowl and whisk together. Add the syrup, molasses and vanilla. Whisk until smooth. Arrange pecan pieces in bottom of shell and pour mix over them. Bake 50-60 minutes at 350 degrees or until fillng is set in middle.
10/13/07
Pumpkin Silk Pie
Crust:
1 cup quick or old-fashioned uncooked oats
3/4 cup flour
1/2 cup (1 stick) butter, melted
1/4 cup firmly packed brown sugar
Filling:
2-8oz. pkg. cream cheese, softened
1-16oz. can pumpkin (1 3/4 cups)
1 1/2 cups powdered sugar
2 tsp. vanilla
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
2 cups cool whip
1/4 cup coarsely chopped pecans (optional)
Heat oven to 375. Lightly grease 9 inch pie plate. For crust, combine all ingredients; mix well. Press mixture evenly onto bottom and sides of prepared pie plate. Bake 12-15 minutes or until golden brown. Cool completely.
For filling: In large mixing bowl, combine first seven ingredients. Beat on med. speed until smooth, about 1-2 minutes. By hand, gently fold in whipped topping. Spread fillig into preapred crust. Top with pecans if desired. Chill at least 3 hours or overnight.
1/10 of pie is 470 cal., 30 g. fat, 2 g. fiber
1 cup quick or old-fashioned uncooked oats
3/4 cup flour
1/2 cup (1 stick) butter, melted
1/4 cup firmly packed brown sugar
Filling:
2-8oz. pkg. cream cheese, softened
1-16oz. can pumpkin (1 3/4 cups)
1 1/2 cups powdered sugar
2 tsp. vanilla
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
2 cups cool whip
1/4 cup coarsely chopped pecans (optional)
Heat oven to 375. Lightly grease 9 inch pie plate. For crust, combine all ingredients; mix well. Press mixture evenly onto bottom and sides of prepared pie plate. Bake 12-15 minutes or until golden brown. Cool completely.
For filling: In large mixing bowl, combine first seven ingredients. Beat on med. speed until smooth, about 1-2 minutes. By hand, gently fold in whipped topping. Spread fillig into preapred crust. Top with pecans if desired. Chill at least 3 hours or overnight.
1/10 of pie is 470 cal., 30 g. fat, 2 g. fiber
10/12/07
Perfect Pecan Pie
1 cup Karo corn syrup
3 eggs, slightly beaten
1 cup sugar
2 Tbsp. butter, melted
1 tsp. vanilla
1 1/4 cup pecans (I like mine chopped up)
1 Deep Dish Pie Shell (unbaked)
Stir first five ingredients together, then mix in pecans. Pour into pie crust. Bake at 325 for 55-60 minutes.
3 eggs, slightly beaten
1 cup sugar
2 Tbsp. butter, melted
1 tsp. vanilla
1 1/4 cup pecans (I like mine chopped up)
1 Deep Dish Pie Shell (unbaked)
Stir first five ingredients together, then mix in pecans. Pour into pie crust. Bake at 325 for 55-60 minutes.
Lemon Ice Box Pie
9 inch graham cracker pie crust
1 (14oz.) can of sweetened condensed milk
3 eggs, separated
1/2 cup lemon juice
1/3 cup sugar
Preheat oven 400. In a bowl, mix together sweetened condensed milk, egg yolks and lemon juice. Continue mixing until lemon juice is fully incorporated and mixture thickens. Pour into pie shell. using a mixer, beat egg whites until soft peaks form, then gradually add sugar and beat until stiff. Spread meringue over pie, making small peaks with your spatula. Bake until peaks brown. Serves 12.
1 (14oz.) can of sweetened condensed milk
3 eggs, separated
1/2 cup lemon juice
1/3 cup sugar
Preheat oven 400. In a bowl, mix together sweetened condensed milk, egg yolks and lemon juice. Continue mixing until lemon juice is fully incorporated and mixture thickens. Pour into pie shell. using a mixer, beat egg whites until soft peaks form, then gradually add sugar and beat until stiff. Spread meringue over pie, making small peaks with your spatula. Bake until peaks brown. Serves 12.
7/27/07
Quick Key Lime Pie
2 eggs
1 egg yolk
1 can (14 oz.) sweetened condensed milk
1/2 cup fresh lime juice (key limes if you can find them)
2 Tbsp. water
1-2 drops green food coloring (optional)
1 tsp. grated lime peel
1 ready-made graham cracker crust (it would probably taste better with a homemade graham cracker crust)
1 cup whipping cream
2 Tbsp. sugar
1/2 tsp. vanilla
In a large mixing bowl beat eggs and yolk with wire whisk until combined.
Gradually add milk to yolks, beating until combined. Add lime juice, water, food coloring (if desired) and lime peel. Whisk until well mixed. Pour into crust. Place on baking sheet. Bake at 350* for 20 minutes until almost set in the center. Cool on wire rack for 1 hour. Refrigerate for at least 4 hours.
Chill small mixing bowl and beaters of electric mixter.
In chilled bowl beat cream, sugar, and vanilla on medium speed until stiff peaks form. Pipe or spoon whipped cream around edges of pie. Garnish with lime slices.
1 egg yolk
1 can (14 oz.) sweetened condensed milk
1/2 cup fresh lime juice (key limes if you can find them)
2 Tbsp. water
1-2 drops green food coloring (optional)
1 tsp. grated lime peel
1 ready-made graham cracker crust (it would probably taste better with a homemade graham cracker crust)
1 cup whipping cream
2 Tbsp. sugar
1/2 tsp. vanilla
In a large mixing bowl beat eggs and yolk with wire whisk until combined.
Gradually add milk to yolks, beating until combined. Add lime juice, water, food coloring (if desired) and lime peel. Whisk until well mixed. Pour into crust. Place on baking sheet. Bake at 350* for 20 minutes until almost set in the center. Cool on wire rack for 1 hour. Refrigerate for at least 4 hours.
Chill small mixing bowl and beaters of electric mixter.
In chilled bowl beat cream, sugar, and vanilla on medium speed until stiff peaks form. Pipe or spoon whipped cream around edges of pie. Garnish with lime slices.
7/26/07
Applescotch Pie
3 cups thinly sliced pared tart apples (about 4 medium)
1 cup packed brown sugar
1/4 cup water
1 Tbsp. fresh lemon juice
1/4 cup all-purpose flour
2 Tbsp. granulated sugar
3/4 tsp. salt
1 tsp. vanilla
3 Tbsp. butter
Pastry for 9-inch two-crust pie
Mix apple slices, brown sugar, wtaer and lemon juice in saucepan. Cover and cook over medium heat just until apples are tender...about 5 minutes.
Mix flour, granulated sugar and salt. Stir into apple mixture. Cook, sirring constantly, until syrup thickens, about 2 minutes. Remove from heat; stir in vanilla and butter.
Heat oven to 425*. Prepare pastry. Turn apple mixture into pastry-lined pie plate. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2-3" strips of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40-45 minutes until crust is golden brown.
6 servings: 630 calories per serving!!?
1 cup packed brown sugar
1/4 cup water
1 Tbsp. fresh lemon juice
1/4 cup all-purpose flour
2 Tbsp. granulated sugar
3/4 tsp. salt
1 tsp. vanilla
3 Tbsp. butter
Pastry for 9-inch two-crust pie
Mix apple slices, brown sugar, wtaer and lemon juice in saucepan. Cover and cook over medium heat just until apples are tender...about 5 minutes.
Mix flour, granulated sugar and salt. Stir into apple mixture. Cook, sirring constantly, until syrup thickens, about 2 minutes. Remove from heat; stir in vanilla and butter.
Heat oven to 425*. Prepare pastry. Turn apple mixture into pastry-lined pie plate. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2-3" strips of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40-45 minutes until crust is golden brown.
6 servings: 630 calories per serving!!?
Betty Crocker Lemon Meringue Pie
1 1/2 cups sugar
1/3 cup plus 1 Tbsp. cornstarch
1 1/2 cups water
3 egg yolks, slightly beaten
3 Tbsp. butter
2 tsp. grated lemon zest
1/2 cup fresh lemon juice
2 drops yellow food coloring (optional)
9 inch baked pie shell
Pie Meringue (recipe below)
Heat oven to 400*. Mix sugar and cornstarch in saucepan. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter, lemon zest, lemon juice and food coloring. Pour into baked pie shell.
Spoon meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. Bake until delicate brown, about 10 minutes. Cool away from draft. Refrigerate any remaining pie.
6 servings: 480 calories per serving
Meringue
3 egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar
1/4 tsp. vanilla
Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 Tbsp at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.
(You can also make a LIME Meringue pie by decreasing cornstartch to 1/3 cup and omit butter. Substitue lime zest and 1/4 lime juice...and add green food coloring instead of yellow)
1/3 cup plus 1 Tbsp. cornstarch
1 1/2 cups water
3 egg yolks, slightly beaten
3 Tbsp. butter
2 tsp. grated lemon zest
1/2 cup fresh lemon juice
2 drops yellow food coloring (optional)
9 inch baked pie shell
Pie Meringue (recipe below)
Heat oven to 400*. Mix sugar and cornstarch in saucepan. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter, lemon zest, lemon juice and food coloring. Pour into baked pie shell.
Spoon meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. Bake until delicate brown, about 10 minutes. Cool away from draft. Refrigerate any remaining pie.
6 servings: 480 calories per serving
Meringue
3 egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar
1/4 tsp. vanilla
Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 Tbsp at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.
(You can also make a LIME Meringue pie by decreasing cornstartch to 1/3 cup and omit butter. Substitue lime zest and 1/4 lime juice...and add green food coloring instead of yellow)
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