Category Archives: Pie

Chocolate Pecan Bourbon Pie

chocolate-pecan-bourbon-pie

Chocolate-Pecan-Bourbon Pie
Adapted from Michele Stuart’s “Perfect Pies”
Makes one 9-inch pie

Crust
• 1 RECIPE TRADITIONAL PASTRY PIECRUST (RECIPE BELOW)
• 2 TABLESPOONS HEAVY CREAM (TO GLAZE THE PIE EDGES)

Filling
• 3 LARGE EGGS, ROOM TEMPERATURE
• 1/2 CUP PLUS 1 TABLESPOON SUGAR
• 1 1/4 CUPS DARK CORN SYRUP
• 1/2 TABLESPOON PURE VANILLA EXTRACT
• 1 TABLESPOON BOURBON
• 5 TABLESPOONS UNSALTED BUTTER, MELTED AND KEPT WARM
• 1 1/2 CUPS CHOPPED PECANS
• 3/4 CUP SEMISWEET CHOCOLATE CHIPS

1. Preheat the oven to 350 degrees F.
2. To Prepare the Pie Shell: On a lightly floured work surface, roll out half a ball of dough into a 10-inch circle.
3. Place the circle in a 9-inch pie plate so the edges of the circle drop over the rim.
4. Using your thumb and index finger, crimp the edges of the pie shell.
5. Brush the edges with heavy cream to create a golden brown finish. Set the pie shell to the side.
6. For the Filling: Using an electric mixer on medium speed, mix the eggs, sugar, corn syrup, vanilla, and bourbon. (Be sure to scrape the sides and bottom of the bowl at least twice while mixing.)
7. Add the warm melted butter, and mix well.
8. In a separate bowl, combine the pecans and chocolate. Sprinkle the mixture over the bottom of the pie shell. Pour the filling over the nuts and chips.
9. Place the pie plate on a baking sheet, and bake for 40 to 45 minutes, or until the pie is firm. (The middle will remain a little loose but firm up after the pie is removed from the oven.)
10. Transfer the pie to a wire cooling rack, and let it cool for 2 to 3 hours before serving.
11. Serve with a drizzle of Bourbon Sauce or ice cream.

Note: This pie is best served at room temperature or warmed at 350 degree F for about 10 minutes. Store it in the refrigerator for up to 5 days, or wrap it in plastic wrap and freeze it for up to 2 weeks.

Traditional Pastry Piecrust

If you’d prefer not to use all-Crisco, you can substitute an equal amount of butter or use a half-butter, half-shortening mixture.

Makes enough for 2 single 9- or 10-inch piecrusts
• 2 CUPS UNBLEACHED ALL-PURPOSE FLOUR
• 1 TEASPOON SALT
• 3/4 CUP PLUS 2 TABLESPOONS CRISCO, COLD
• 5 TABLESPOONS ICE-COLD WATER
• 1/4 CUP HEAVY CREAM, FOR GLAZING THE CRIMPED EDGES

1. In a medium bowl, mix the flour and salt.
2. Add the Crisco.
3. With a pastry blender or your fingertips, mix the ingredients until the dough forms coarse, pea-sized crumbs. (You don’t want the Crisco to become too incorporated.)
4. Add the water, 1 tablespoon at a time, delicately incorporating each tablespoon. (You may have to use 1 more or 1 less tablespoon than the recommended amount, depending on the humidity.) You’ll know you’ve added the right amount of water when the dough forms a ball that easily holds together.
5. Wrap the ball of dough in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
6. Divide the dough in half. You now have enough dough for either two 9- or 10-inch single crusts or one double-crust.
7. For this pie,wrap and store one-half of the dough in the refrigerator for up to 5 days for future use. Take the remaining half of the dough, and use it for this recipe.

Bourbon Sauce

Makes 2 cups
• 1/2 POUND (2 STICKS) UNSALTED BUTTER, CUT INTO TABLESPOONS
• 1 CUP FIRMLY PACKED DARK BROWN SUGAR
• 1/2 CUP HEAVY CREAM
• 2 TABLESPOONS BOURBON

1. In a heavy-bottom medium saucepan, melt the butter and brown sugar over medium heat, whisking continuously for 6 to 8 minutes, or until the butter melts and the sugar is dissolved and turns light brown.
2. Slowly whisk in the cream, and then the bourbon.
3. Use immediately, or let the sauce cool to room temperature. Transfer it to an airtight storage container and refrigerate for about 1 week.

To see my books visit http://www.amazon.com/-/e/B007F5H0H4
To see my other blog visit https://godslittlemiraclebook.wordpress.com/

Advertisements

Impossible Custard Pie

Impossible Custard Pie

Impossible Custard Pie

Magically makes its own crust!
1/2 cup Bisquick
3/4 cup sugar
4 eggs
2 cup milk
1 cup flaked coconut
1 tsp. vanilla
1 TBS. butter, softened

Combine all ingredients and pour into 9-inch buttered pie pan. Bake at 400 degrees for 25-30 minutes until custard sets. Like magic it layers into crust, custard, coconut topping. Cool.

Tip: One cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter.

To see my books visit http://www.amazon.com/-/e/B007F5H0H4
To see my other blog visit https://godslittlemiraclebook.wordpress.com/

French Silk Pie

French silk Pie

French Silk Pie

1 C. butter
1 ½ C. sugar
4 oz. unsweetened chocolate
2 t. vanilla
4 eggs
9-inch pie crusts, baked/cooled.

Melt and cool chocolate.
Cream butter, gradually adding sugar until light and fluffy.
Blend in cooled chocolate and vanilla.
Add eggs one at a time.
Put in pie shell. Chill.
Enjoy!

To see my books visit here.
To view my other blog visit here.
qrcode.2

Chocolate Chip Pie

choc. chip pie

Want to avoid corn syrup? Here is one for you.

Chocolate Chip Pie

2 eggs
½ C. flour
½ C. white sugar
½ C. brown sugar
1 C. butter, melted and cooled
1 C. chocolate chips
1 C. walnuts (I prefer pecans)

Beat eggs. Add flour, and sugars. Beat until well blended. Blend in melted butter. Stir in chips. Put into 9-inch pie shell (unbaked) 325 degrees for about 1 hour. Serve warm with whipped topping.

To see my books visit here.
To view my other blog visit here.
qrcode.2

Oat-Crisp Vegan Pumpkin Pie

Oat crisp pumpkin pie

Rustic Vegan Oat Crisp Pumpkin Pie

My daughter, who doesn’t like pumpkin pie, tried this and said it was the best she’s ever eaten.

A decadent veganized version of classic pumpkin pie served with luxurious coconut whipped cream! To allow for optimal cooking and cooling time, this pie is best baked the day before you plan to eat it.

Ingredients
Pumpkin Pie Filling
• 1½ cups pure pumpkin puree
• 1 cup evaporated cane sugar
• ¼ tsp salt
• ¼ tsp vanilla extract
• ¼ tsp pumpkin pie spice
• ½ tsp cinnamon
• ⅔ cup almond or soy milk
• 2 tbsp coconut cream
• 2 tbsp ground flax seed
• 3 tbsp cornstarch

Oat Crisp Pie Crust
• 1 cup + 2 tbsp oats
• ⅔ cup whole wheat flour
• ⅓ cup brown sugar
• ⅓ cup vegan butter
• 2 tbsp water
• 2 tbsp flax
• ¼ tsp cinnamon
• ⅛ tsp salt

Coconut Whip
• 1 can high-quality canned coconut cream
• ¼ tsp vanilla
• 1 tbsp maple syrup

Instructions
Pie Filling + Oat Crisp Crust
1. Preheat your oven to 300F.
2. In a medium-large bowl whisk together all of the filling ingredients. Refrigerate for 15 minutes while you work on the crust.
3. Combine all of the crust ingredients. Use your hands or a pastry blender to break up the vegan butter into pea-sized or smaller pieces. Squeeze a little bit of dough in your hand to see if it holds together. Add a few teaspoons of water if it’s too dry.
4. Drop about ¾ of the dough into your pie plate (I used a 10″ non-stick tart pan.) Use your fingers to evenly press the dough flat. Use the remaining ¼ of the dough to build the crust up the sides by about ¾”. Try to avoid making the corners too thick.
5. Bake the crust at 300F for 10 minutes.
6. After the crust has baked, pour the filling into the crust and use a spatula to even out the surface. Bake for 1 hour and 40 minutes, or until the small cracks form around the outer edges of the fillings and the center is dry to the touch.
7. Let the pie cool at room temperature before chilling in the refrigerator.
8. Serve with coconut whipped cream!
Coconut Whipped Cream
1. Simply place your canned coconut cream in the fridge until well chilled. Then, turn the can upside down and open the “bottom” of the can. With good quality coconut cream, half of the can should be a thick coconut milk and the other half should be a thick, dense layer of coconut cream.
2. Scoop the thick cream into a bowl, add a dash of vanilla extract and 2 tbsp maple syrup.
3. Whip on high until light and fluffy.

In case you’re looking for a great devotional book for the new year or a wonderful historical fiction, check them out here in paperback and e-reader.
Looking Deeper at Amazon.com.Kindle TheLateSooner'sDaughter-cover-mockup2

Southern Buttermilk Pie

Buttermilk pie

SOUTHERN BUTTERMILK PIE

1 cup buttermilk
1 ¾ cup sugar
3 large eggs
3 tablespoon flour
1 tablespoon loosely packed lemon zest
3 tablespoons fresh lemon juice
1 teaspoon fresh lemon juice
1 teaspoon vanilla
1 teaspoon nutmeg

Preheat oven to 400 degrees. Mix everything together and pour into an unbaked 9″ pie shell. Sprinkle the top lightly with nutmeg. Bake 15 minutes. Reduce oven to 350 and bake 45 minutes. Cool completely to allow filling to set.

In case you’re looking for a great devotional book for the new year or a wonderful historical fiction, check them out here in paperback and e-reader.
Looking Deeper at Amazon.com.Kindle TheLateSooner'sDaughter-cover-mockup2

Easy Pumpkin Puree

Pumpkin Puree

Every fall our family has a pumpkin party. We take a hayride into the pumpkin patch my husband planted and gather the bounty. For years I cut the pumpkins in half, scraped out the seeds and put them face-down on the cookie sheet in the oven to bake in order to make the most delicious puree for pies or muffins. I found an easier way online this year. Sooooo much easier!

How to Make Pumpkin Puree, the Easy Way.
Ingredients
• Pumpkin
Instructions
1. Preheat oven to 350 degrees
2. Put the whole pumpkin in oven
3. Bake 45 minutes to 2 hours, depending on the size of your pumpkin
4. It’s done when the tip of your knife sticks into the skin a little ways (The skin will still be tough-it’s not going to turn into a baked potato!)
5. Remove pumpkin from oven and allow to cool
6. Optional: To speed cooling, remove top of pumpkin to let the steam escape, but be careful, it’s hot!
7. Once cool enough to handle, cut into large chunks removing stringy stuff and seeds
8. Run pumpkin chunks through food processor or blender

Buttermilk Pie

Buttermilk pie

Haven’t tried this yet, but it looks yummy. You might make this as a special treat today to cheer people up on this glorious tax day.

SOUTHERN BUTTERMILK PIE:
½ C. buttermilk
1¾ C. sugar
2 large eggs
3 tbsp. flour
pinch of salt
1 stick butter
1 tsp. vanilla
1 tsp. nutmeg

Preheat oven to 400 degrees. Mix everything togher and pour into an unblked 9 inch shell. Sprinkle The top lightly with nutmeg. Bake 15 minutes. REduce over to 350 derees and bake 43 minutes. Cool to allow filling to set.

Blackbottom Pecan Pie

blackbottom Pecan pie

When our children were little we waited for the first hard freeze in the fall. On a cool, wet Saturday in late October or early November we headed south of Kansas City to a pecan grove near Pleasanton, Kansas armed with boxes and gunnysacks to carry our treasure.

The farmer had a large clamp on the front of his Ford tractor. He attached the clamp around the tree.

“Get back. It’s gonna rain pecans.”

When he activated the machine the whole ground shook as if there were an earthquake and it did rain pecans. As soon as he backed off, all pickers swarmed in like hungry ants at a picnic.

One year we picked a hundred pounds of pecans.

Our next stop would be a few miles down the road. For five cents a pound, we could get the pecans cracked. Then the real work began—picking the meat out of the shells. The taste was much sweeter than the monster nuts we get from California today.

Pecan pie has been a prized favorite in our family every fall. There is never a Thanksgiving or Christmas gathering without at least two pecan pies.

Pecan Pie
3 eggs
2/3 cup sugar
1 cup dark corn syrup
1/3 cup melted butter
1 cup pecan halves
1 9-inch unbaked pastry shell

Heat the oven to 350 degrees.
Beat the eggs thoroughly with sugar, a dash of salt, corn syrup, and melted butter. Add pecans. Pour into unbaked pastry shell.
Bake in moderate oven for 50 minutes or till knife inserted halfway between outside and center of filling comes out clean. Cool. Serve with a dollop of Dream Whip.

Note: To make it a Blackbottom Pecan Pie, add 1 cup chocolate chips to the bottom before you pour in the pecan batter.

This recipe is found in the book and e-book Family Favorites from the Heartland