Dessert Pie Recipes
Classic Pecan Pie
•3 Eggs
•1½ cup Roasted Pecans
•1 cup Brown Sugar
•1 cup Corn Syrup
•2 tbl melted Butter
•1 teaspoon Vanilla extract
•1 unbaked 9-inch Pie Shell
Total Prep Time 20 min.
•1½ cup Roasted Pecans
•1 cup Brown Sugar
•1 cup Corn Syrup
•2 tbl melted Butter
•1 teaspoon Vanilla extract
•1 unbaked 9-inch Pie Shell
Total Prep Time 20 min.
Directions: Beat eggs with a wire whisk or fork. •Add butter, syrup, sugar and vanilla; mix well. •Chop 1 1/4 Cup Pecans and Stir in. •Pour into Pie Crust. •Arrange rest of whole pecans on top of pie.
•Bake at 350° for 50-55 min.
•Roasting Pecans: Simply cook in microwave for one minute. Turn pecans over and put them back in for another minute.
•Many cooks call for Light Corn Syrup but Dark works just as well and adds extra richness to the Pecan Pie
Key Lime Pie
•3 eggs
•1 can (14 oz.) Condensed Milk
•1/2 Cup Key Lime juice
•1 Graham Cracker pie crust
Total Prep Time 25 min.
Key Limes are a distinct variety, different from the more easily found green lime. See KeyLime.com for the full story. A Key Lime Pie is not green!!!
•1 can (14 oz.) Condensed Milk
•1/2 Cup Key Lime juice
•1 Graham Cracker pie crust
Total Prep Time 25 min.
Key Limes are a distinct variety, different from the more easily found green lime. See KeyLime.com for the full story. A Key Lime Pie is not green!!!
Directions: Separate the eggs, set aside the whites. •Combine milk and egg yolks. Beat with electric mixer at low speed. •Slowly add lime juice and continue beating until well blended. •Pour into pie shell. The acidity of the juice thickens the milk and eggs into a custard. •Bake at 350° for 12 minutes to set the yolks and kill any salmonella in the eggs.
If you can't find fresh Key Limes, a bottled lime juice such as Nellie & Joe's Famous Key West Lime Juice is a passable alternative.
Traditional Key Lime Pie does not have a meringue topping. But if you prefer simply add a pinch of sugar to the egg whites, beat them until stiff but not dry. After the pie has cooled, Spoon the beaten egg whites on top of the custard. Then run the pie under a hot broiler for a minute until the meringue is slightly browned.
Coconut Macaroon Pie
•3 Eggs
•2 cups Sugar
•2 cups Sweet Milk
•1 stick Butter
•2 tbl Flour
•3 cups grated Coconut
•pinch of Salt
•2 unbaked 9-inch Pie Shell
Total Time 20 min.
•2 cups Sugar
•2 cups Sweet Milk
•1 stick Butter
•2 tbl Flour
•3 cups grated Coconut
•pinch of Salt
•2 unbaked 9-inch Pie Shell
Total Time 20 min.
Makes 2 pies - Directions: Melt Butter & set aside. •Beat the Eggs well and add the Sugar, Salt and Flour. •Stir thoroughly. •Add milk, then coconut, and last of all the melted butter. •Stir all ingredients together and pour into unbaked pie shells. Bake at 350° degrees for about 45 minutes until firm and slightly brown.
Serve warm. However, this pie keeps well and is just as good served cold, that is if it lasts that long.
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Chocolate Pie
•4 large Eggs
•2 cups Sugar
•2 cups Milk
•½ cup unsweetened Cocoa Powder
•¼ cup Cornstarch
•2 tsp Vanilla
•1 pinch Salt
•1 prebaked 9-inch Pie Shell
Total Prep Time 35 min.
Directions: Separate eggs and save whites for meringue. •In a large saucepan beat egg yolks. •Add the cocoa, cornstarch, salt, and 1 ½ cups sugar. Beat with a whisk till well blended. •Over low heat, gradually add the milk, whisk till smooth, and cook slowly till thickened, stirring constantly. •Remove the pan from the heat, add the vanilla, stir, and let cool. •Pour the mixture into the pie shell.
Meringue: In a mixing bowl add ½ cup Sugar to the Egg Whites and beat them until stiff but not dry. •Spread the meringue over the top of the pie, bake at about 350 degrees F. just till the top browns. •Chill and Serve.
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