Pie Recipe #48 - Pecan Pie

There's nothing sweeter than a good pecan pie. This is the usual companion to the ever-popular pumpkin pie for our Thanksgiving dessert (along with pumpkin chocolate chip cookies and pumpkin spice fudge). It really is simple to make-mix the ingredients, pour into a pie shell, bake, and finally, enjoy!! Ingredients: 9-inch pie crust (homemade or pre-made), 2/3 cup granulated sugar, 1/3 cup butter, melted, 1 cup corn syrup, 1/2 teaspoon salt, 3 eggs, 1 cup pecan halves or broken pieces (I leave some whole, for looks). Instructions: Preheat oven to 375 degrees. Prepare pastry. In a medium bowl, beat sugar, butter, corn syrup, salt and eggs. Stir in pecans. Pour into pastry-lined pie plate. Bake 40 to 50 minutes or until set. Serve with a scoop of vanilla ice cream or a dollop of whipped cream. "Betty Crocker's 40th Anniversary Edition Cookbook", 1990. "As easy as pie!"

Pie Recipe #47 - Apple Butter-Pumpkin Pie

This is the final recipe of the pumpkin pie variety show. Apple butter swirled on top of the pumpkin filling gives an appealing look to an appetizing pie. Ingredients: Crust: 1/2 cup pecan pieces, finely chopped, 1 1/4 cups graham cracker crumbs, 1/4 cup granulated sugar, 4 tablespoons unsalted butter, melted. Filling: 1 envelope (1/4 ounce) unflavored gelatin, 1 8-ounce package cream cheese, at room temperature, 1/2 cup granulated sugar, 1 tablespoon pumpkin pie spice, pinch of salt, 1 15-ounce can pumpkin puree, 1/2 cup heavy cream, 1/2 cup apple butter. Instructions: Preheat oven to 350 degrees. Mist a 9-inch pie plate with cooking spray. Make crust: Spread pecans on a baking sheet; toast until nuts are golden and fragrant, about 8 minutes, shaking pan twice (I did mine in a small dry pan on top of the stove). Transfer to a bowl to cool; chop finely. Mix pecans, graham cracker crumbs, sugar and butter until evenly moistened. Press into pie plate. Bake until edges are golden brown, about 10 minutes. Let cool on a wire rack. Make filling: In a small bowl, sprinkle gelatin over 1/4 cup cool water; let stand for 5 minutes to soften. Using an electric mixer on medium-high speed, beat cream cheese, sugar, pumpkin pie spice and salt until smooth. Mix in pumpkin puree. Place bowl of gelatin in a pan of simmering water and warm, stirring, until melted, about 2 minutes. When gelatin is clear and smooth, remove bowl and stir in 1/2 cup pumpkin filling. Fold gelatin mixture into remaining pumpkin filling. In a smaller bowl, whip cream until stiff peaks form, then fold into pumpkin filling. Spoon filling into pie crust and smooth top. Spoon apple butter around top of filling; press lightly into filling with spoon. Drag a small knife through apple butter in a swirl pattern to create a marble effect, taking care not to hit crust. Chill for at least 3 hours or overnight. "All you" magazine, Issue 11, Nov. 16, 2012, pg. 91. "As easy as pie!"

Pie Recipe #46 - Frost-on-the-Pumpkin Pie

#3 on the pumpkin pie list is a simple mix-it-up-and-pour-it-in kind of recipe. Purchase an already-made graham cracker crust and you won't even need an oven. The sour cream in the filling made it a little tangy; my suggestion would be to try cream cheese instead or vanilla yogurt in place of the sour cream. Real whipped cream could replace the frozen whipped topping also. Ingredients: Crust: 1 1/4 cups (18 squares)graham cracker crumbs, 3 tablespoons granulated sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves, 1/3 cup butter or margarine, melted OR: 1 pre-made graham cracker crust. Filling: 1 cup sour cream (or cream cheese or yogurt), 1 cup canned pumpkin, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, 8 ounces frozen whipped topping, thawed. Instructions: Preheat oven to 350 degrees. In a small bowl, combine all crust ingredients; stir until blended. Reserve 2 tablespoons of the crumbs for the topping. Press remaining crumbs over bottom and up sides of a 9-inch pie plate. Bake in preheated 350 degree oven for 6 minutes. Cool completely. In a large bowl, combine all filling ingredients except whipped topping; beat 2 minutes at medium speed. Fold in 1 cup of the whipped topping; pour into prepared and cooled crusst. Spread remaining whipped topping over filling; sprinkle with reserved 2 tablespoons crumbs. Refrigerate at least 4 hours or until serving time. This is a handwritten (must be old) recipe I found in one of my old cookbooks-not sure of its origin. "As easy as pie!"

Pie Recipe #45 - Caramel Cream Pumpkin Pie

Second week of the pumpkin pie marathon adds caramel and meringue to the typical pumpkin pie. This recipe is a day-long procedure, so plan activities (or a nap) for the in-between waiting periods. Ingredients: 1 9-inch pie crust, either homemade (see recipe #1) or boughten, 1 cup granulated sugar, 1 teaspoon lemon juice, 2 cups half-and-half (I used whipping cream), 8 eggs, seperated, 1/3 cup packed dark brown sugar, 1/4 cup cornstarch, 1 teaspoon vanilla extract, 4 teaspoons unflavored gelatin, 1 cup pumpkin puree or canned pumpkin (room temperature), 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon ground ginger, 1/2 cup whipping cream. Meringue Topping: 8 egg whites (from above eggs), 1 2/3 cups granulated sugar, a pinch of salt. Instructions: For filling, in a large saucepan combine granulated sugar, 1/3 cup water, and lemon juice. Stir over low heat until sugar has dissolved. Increase heat to medium-high; cook until a medium amber color (slightly lighter than a penny), about 10 minutes. Remove from heat; pour in half-in-half (mixture will bubble vigorously but calm down quickly). Return to low heat; stir until caramel dissolves into cream. Keep warm. (I just turned off the heat but left the pan on the burner-it stayed warm for the next step) In a large bowl whisk together egg yolks, brown sugar, cornstarch, vanilla, and 1/2 teaspoon salt until well combined. While whisking, slowly pour warm caramel mixture into bowl; continue whisking until well combined. Transfer to a large saucepan (I used the same one I made the caramel in); whisk over medium heat until thickened, about 8 minutes. Transfer to a large bowl; cover surface of cream completely with plastic wrap to avoid forming a skin. Refrigerate at least 2 hours (nap time!). Preheat oven to 375 degrees. Prepare pie crust and press into a 9-inch pie plate. Prick bottom and sides with the tines of a fork. Bake in preheated 375 degree oven for 20-25 minutes, or until lightly browned. Cool on a wire rack. Once crust is cool, spread 1/2 of the caramel mixture in an even layer onto prepared crust. In a large microwave-safe bowl soften gelatin in 2/3 cup water; let stand several minutes. Heat in microwave on 50 percent power 1 1/2 - 2 minutes or until gelatin is dissolved, swirling every 30 seconds. Stir in pumpkin puree, spices, 6 drops orange food coloring (if desired), and remaining half of the caramel cream. In a small bowl beat whipping cream until stiff peaks form; gently fold into pumpkin mixture. Spread over caramel in prepared crust. Refrigerate at least 4 hours (clean up the kitchen, then take another nap). Make meringue topping: In a large glass bowl combine 8 egg whites, 1 2/3 cup granulated sugar, and a pinch of salt. Place bowl over a large saucepan half-filled with simmering water. Beat with a handheld electric mixer until egg whites are warm to the touch. Continue beating and remove when egg whites exceed 160 degrees when tested with a candy thermometer, about 15 minutes. If necessary, continue beating until stiff, shiny peaks form. Spread meringue over top of pie or use a pastry bag to pipe stars in the design of choice. If desired, brown lightly with a kitchen torch (I popped mine under my oven broiler for just a couple of minutes). Refrigerate until serving time. The meringue topping could be substituted with whipping cream and a spinkling of cinnamon, but the meringue is definitely worth the fuss. "Better Homes and Gardens", November 2012, Meredith Corporation, pg. 136. "As easy as pie!"