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PIE PAGES
EVERY ONE LIKES PIE!!
HERE ARE A FEW OF OUR FAVES:
KARO CLASSIC PECAN PIE:
- 1 cup Karo® Light OR Dark Corn Syrup
- 3 eggs
- 1 cup sugar
- 2 tablespoons butter, melted
- 1 teaspoon Spice Islands® Pure Vanilla Extract
- 1-1/2 cups (6 ounces) pecans
- 1 (9-inch) unbaked or frozen** deep-dish pie crust
- Preheat oven to 350°F.
- Mix corn syrup, eggs, sugar, butter and vanilla using
a spoon. Stir in pecans. Pour filling into pie crust.
- Bake on center rack of oven for 60 to 70 minutes (see
tips for doneness, below). Cool for 2 hours on wire rack before serving.
- **To use prepared frozen pie crust: Place cookie sheet
in oven and preheat oven as directed. Pour filling into frozen crust and
bake on preheated cookie sheet.
- RECIPE TIPS: Pie is done when center reaches 200°F.
Tap center surface of pie lightly - it should spring back when done. For
easy clean up, spray pie pan with cooking spray before placing pie crust in
pan. If pie crust is overbrowning, cover edges with foil.
- NUTRITION TIP: To reduce calories, substitute new Karo®
Lite Syrup for the Karo® Light or Dark Corn Syrup.
- High Altitude Adjustments: Reduce sugar to 2/3 cup and
increase butter to 3 tablespoons. Reduce oven temperature to 325°F.
Not So Sweet Pecan Pie
3 eggs well
beaten 3 T. butter - melted
1 C. corn
syrup 1 tsp. vanilla - pinch of
salt
1/2 C. brown
sugar 1 C. chopped pecans
Place pecan on unbaked pie shell. Beat the
rest of ingredients together
Pour over nuts.
Bake 400' for 15 minutes, reduce heat to
350' for 30-35 minutes or
until knife come out clean.
Pecan
Pie
Ingredients:
2 Eggs
1 Cup Sugar
1 Tbls. Flour
1/2 tsp. salt
4 Tbls. melted
Butter or Oleo
1 tsp. Vanilla
2/3 Cup Light Corn
Syrup
1/3 Cup Milk
1 Cup Hudson pecans
(halves or pieces)
Directions:
Mix all ingredients
together and bake in
a pie shell 15
minutes
at 400 degrees and
then 30 to 40
minutes at 325
degrees.
Brown
Butter Pecan Pie
Ingredients:
1/2 cup butter
1 cup light corn
syrup
1 cup sugar
3 eggs
1 teaspoon pure
vanilla extract
1/8 teaspoon salt
1 1/2 -2 cups Hudson
pecan halves
1 unbaked 9 inch pie
crust
Directions:
Preheat oven to 425
degrees.
Place pecans in
bottom of crust.
In
small saucepan, cook
butter over low heat
until it becomes
golden brown. Be
careful not to burn.
Then let butter
cool.
In a mixing bowl
stir together corn
syrup, sugar, eggs,
vanilla and salt
until well combined.
Then stir in cooled,
brown butter.
Pour the browned
butter mixture over
the pecans. Bake for
10 minutes at 425
degrees. Then reduce
oven temperature to
325 degrees and
continue to bake pie
for 35 to 40 minutes
or until filling is
set.
Sweet Potato Pecan-Topped Pie
Ingredients:
pastry for 10-inch pie shell
4 large cooked, mashed sweet potatoes
1 (13 oz) can evaporated milk
2 cups sugar
2 teaspoons nutmeg
1 tablespoon flour
4 oz butter, softened
pecan topping
Pecan Topping Ingredients:
2 tablespoons melted butter
1 cup packed dark brown sugar
1 cup pecans, chopped
1 teaspoon nutmeg
Directions:
Line 10-inch pie pan with pastry.
Mix sugar, flour and nutmeg.
Add dry mixture to sweet potatoes and butter.
Stir in milk. Mix thoroughly.
Pour into pie shell.
Bake in 350 degree oven for 30 minutes.
Mix pecan topping ingredients together. Add topping to pie and
bake 15 minutes more or until knife comes out clean when inserted
in center.
Serves 6 to 8.
BUTTERMILK PIE
INGREDIENTS
1/2 Cup Butter (melted) [or margarine]
1 1/2 Cups Sugar
3 T. Flour
3 eggs (beaten)
pinch salt
1 t. Vanilla
1 Cup Buttermilk
Nutmeg to sprinkle on top (optional)
METHOD
Combine the ingredients in order: mix the butter with the
sugar, add the flour and mix well; add the eggs and mix
well add the salt, vanilla, and finally the buttermilk.
Beat until smooth.
Put it in a deep dish pie shell and bake at 400F for 10 minutes,
then reduce to 350F for 50-60 minutes.
Pie should turn a nice golden brown and a knife inserted
should come out clean.
Peppermint Chiffon Pie
Ingredients for the graham cracker crumb crust:
1 1/3 cups graham cracker crumbs (approx. 18 crackers)
1/4 cup sugar
1/4 cup softened butter or margarine
1/4 tsp. ground nutmeg or cinnamon (optional)
Directions to make the crust:
Preheat the oven to 375 degrees.
In a medium mixing bowl, combine the cracker crumbs, sugar,
butter, and nutmeg or cinnamon.
Blend until crumbly. Save out 1/3 cup of the crumbs to sprinkle
on top of the pie if desired.
Press the remaining crumbs evenly over the bottom and sides of a
9" pie tin. Make a small rim along the top.
Bake at 375 degrees for 8 minutes or until the edges are lightly
browned. Allow to completely cool.
Ingredients for the pie filling:
1 envelope unflavored gelatin
1/4 cup cold water
3/4 cup milk
1/2 cup sugar
1/4 tsp. salt
1 cup crushed peppermint stick candy
4 egg yolks, slightly beaten
4 egg whites, beaten stiff
whipped cream
Pie filling directions:
Soak the gelatin in the cold water.
Meanwhile, scald the milk. Stir in the candy, sugar, and salt.
Add the egg yolks to the milk mixture. Cook over a double boiler
until the mixture coats the spoon.
Stir in the gelatin. Chill until syrupy.
Fold the egg whites into the chilled mixture. Pour into the crumb
crust. Chill until firm (about 3 hours).
Serve with whipped cream and the reserved crumbs.
Mason's Kentucky Pie
Ingredients:
4 Tbsp. butter, softened
3 oz. cream cheese, softened
1 cup flour
1 egg
1/2 cup butter, melted
1/3 cup flour
1 cup semi-sweet chocolate morsals
1 cup nuts, chopped
1 cup sugar
1 Tbsp. bourbon OR 1 tsp. vanilla
1/8 tsp. salt
whipped cream, for garnish
Directions:
Preheat the oven to 325 degrees F.
Cream together the 4 Tbsp. of butter and the cream cheese. Add
1 cup flour. Mix well. Roll in wax paper and chill for 1 hour.
Roll the dough out and fit into a 9" pie plate.
Beat the eggs until they are frothy in either a food processor
or a blender.
Add the melted butter, 1/3 cup flour, chocolate morsals, nuts,
sugar, bourbon or vanilla, and the salt. Process just until the
chocolate morsals are coarsely chopped. DO NOT OVER-PROCESS!
Pour into the pie shell and bake at 325 degrees F for 45-60
minutes or until the center rises and the pastry is tanned.
Serve garnished with whipped cream.
Peach Cobbler
Filling Ingredients:
5 cups sliced peeled peaches (about 3 lbs.)
1/2 cup sugar
1/4 cup water
2 Tbsp. flour
1 Tbsp. lemon juice
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/2 tsp. cinnamon
1/4 tsp. salt
2 Tbsp. butter or margarine
Batter Ingredients:
1/2 cup unsifted all-purpose flour
1/2 cup sugar
1 egg, slightly beaten
2 Tbsp. butter or margarine, softened
1/2 tsp. baking powder
1/4 tsp. salt
Directions:
Preheat the oven to 375 degrees.
For Filling:
In a medium bowl, combine the peaches, sugar, flour, lemon
juice, vanilla and almond extracts, cinnamon, salt, and water.
Place into an 8 x 8 x 2 inch baking dish. Dot with the butter.
For Batter:
In a medium bowl, combine all batter ingredients. Beat with a
wooden spoon until smooth. Drop by spoonfuls evenly over batter.
(The batter will spread during baking.)
Bake for 35 to 40 minutes, or until peaches are tender and
crust is golden.
Serve warm with cream or vanilla ice cream.
Makes 9 servings.
SENSATIONAL DOUBLE LAYER PUMPKIN PIE
INGREDIENTS
4 ounces cream cheese, softened
1 tablespoon milk or half-and-half
1 tablespoon sugar
1 1/2 cups thawed Cool Whip Whipped Topping
1 ready-made graham cracker crust
1 cup cold milk or half-and-half
2 packages (4-serving size) vanilla flavor instant pudding and pie filling
1 can (16 ounces) pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
METHOD
Mix cream cheese, 1 tablespoon milk and sugar in large
bowl with wire whisk until smooth.
Gently stir in whipped topping.
Spread on bottom of crust.
Pour 1 cup milk into bowl.
Add pudding mix.
Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture
will be thick.)
Stir in pumpkin and spices using wire whisk; mix well.
Spear over cream cheese layer.
Refrigerate at least 3 hours.
Garnish with additional whipped topping and nuts if desired.
Makes 8 servings.
Spanish custard ;
Serves 6-8
6 Eggs
1 cup Sugar
1/8 teaspoon Salt
4 cups Milk
3/4 teaspoon Vanilla
Pre-heat the oven to 325. Whisk together the eggs, sugar, and salt. Heat the milk in a
saucepan until just steaming. Remove from the heat and slowly whisk in the egg mixture.
Whisk in the vanilla. Place the mixture in small individual Pyrex or other oven-ready
bowls. Place the bowls in a large baking dish and add water to the pan halfway up the
sides of the bowls. Place in oven and bake for 1 to 1 1/2 hours or until the custard is
well set. Chill in the refrigerator at least 3 hours. At service time, gently run a butter
knife between the outside of the dish and the custard. Invert on a small plate.
PEANUT BUTTER PIE
INGREDIENTS
2 cup whole milk
3 egg yolks
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp. salt
3 Tbsp. cornstarch
1 1/2 tsp. butter
4 Tbsp. peanut butter
1/2 tsp. vanilla
METHOD
Combine sugars, salt and cornstarch in saucepan.
In separate bowl beat yolks into 1 cup milk till frothy.
Add to dry ingredients along with remaining milk
and the peanut butter.
Cook over med. heat (stirring frequently) until thick.
Remove from heat and beat in butter and vanilla.
Pour into a 9"" pre-baked traditional crust or crumb crust,
chill thoroughly before
TWO-TONE CREAM PIE:
INGREDIENTS
9-inch baked pastry shell
1 package (4 3/4 oz.) vanilla pudding and pie filling
3 1/2 cups milk
1 cup Peanut Butter Chips
1 cup Semi-Sweet Chocolate Chips or Mini-Chips
Whipped Topping
METHOD
Prepare pastry shell; cool.
In medium saucepan combine pudding mix and milk.
Stir constantly over medium heat until mixture comes to full
boil; remove from heat.
Pour 2 cups hot pudding into small bowl and add peanut butter
chips; stir until melted and smooth.
To remaining hot pudding, add chocolate chips; stir until
melted and smooth.
Pour chocolate mixture into baked pastry shell.
Gently pour and spread peanut butter mixture over top.
Chill several hours or overnight.
Garnish with whipped topping.
STRAWBERRY PHILLY PIE
INGREDIENTS
1 8oz. pkg. Philadelphia cream cheese
2 tbsp. milk
1 baked 9 inch pastry shell
1 quart fresh strawberries
3/4 cup sugar
2 tbsp. cornstarch
1/3 cup water
few drops of red food coloring
METHOD
Place the cream cheese in a bowl and cream it until soft and
smooth.
Gradually blend in the milk.
Spread half of this mixture on the bottom of the pastry shell.
Cover with half of strawberries.
Cut the remaining berries in half.
Combine the sugar and cornstarch.
Add the water, stirring until well blended.
Add the remaining strawberries and cook until thickened,
stirring constantly.
Add red food coloring.
Mix well, pour immediately over the strawberries in pastry shell.
Chill. Decorate with remaining cream cheese mixture.
AMERICAN
AS APPLE PIE
INGREDIENTS
6 large firm apples
Juice of 1/2 lemon
3 tbsp. apple cider or apple jack
1/2 cup sugar
1 tsp. cinnamon
Double pie crust, frozen or homemade
6 tbsp. almonds
1 tsp. sugar
1/3 cup heavy cream
1 egg yolk
2 tbsp. milk or cream
METHOD
Peel, core and quarter the apples.
Put in a large mixing bowl and sprinkle with lemon juice.
Toss the apples with the cider, sugar, and cinnamon.
Let stand for up to an hour, tossing from time to time.
Blanch the almonds.
Chop or grind with the teaspoon of sugar.
Line a 10 inch pie pan with pie dough and sprinkle the
almond-sugar mixture over the bottom of the shell.
Keep the rest of the dough chilled until ready to use.
If desired, pre bake the crust.
Preheat the oven to 400 degrees.
Transfer the apples to the pie shell, mounding them higher in
the center and leaving the sugary liquid behind in the bowl.
Add the heavy cream to this liquid and beat until it is slightly
thickened.
Pour the mixture over the apples to coat them.
Drape the top crust over the apples and crimp the edges,
using the tines of a fork or your fingers.
Make several slashes in the top to allow steam to escape.
Decorate with cutouts, if you like and brush with the egg yolk
beaten with the milk or cream to form a glaze.
Bake for 10 minutes.
Lower the heat to 350 degrees, and bake for 50 more minutes
or until the crust is golden.
If the edge darkens too much during the baking, cover it with foil,
leaving the center open, and continue baking.
Cool and serve with ice cream, if desired.
Makes 8 to 10 servings
PEANUT BUTTER PIE
INGREDIENTS
2 cup whole milk
3 egg yolks
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp salt
3 Tbsp cornstarch
1 1/2 tsp butter
4 Tbsp peanut butter
1/2 tsp vanilla
METHOD
Combine sugars, salt and cornstarch in saucepan.
In separate bowl beat yolks into 1 cup milk till frothy.
Add to dry ingredients along with remaining milk
and the peanut butter.
Cook over med. heat (stirring frequently) until thick.
Remove from heat and beat in butter and vanilla.
Pour into a 9" pre-baked traditional crust or crumb crust,
chill thoroughly before
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