Rose’s Buttermilk Pie

MP900309163

1 1/2 c. sugar plus 3 T. for meringue
6 T. cornstarch
1/4 t salt
2 c. buttermilk
3 egg yolks (reserve 3 egg whites for meringue)
2 T. butter
1 t. vanilla (or lemon juice, if you like tart)
1/4 t. cream of tarter
Pillsbury pie crust, baked and cooled

Mix 1 1/2 c. sugar, 6 T. cornstarch, and 1/4 t. salt in large microwavable bowl. Add: 2 c. buttermilk and microwave on high for 4 minutes. Stir well with a wire whisk. Microwave on low for 5-6 minutes and stir again with whisk for 2 minutes.

Add 3 beaten and strained egg yolks. Remove and stir in 2 T. butter and 1 t. vanilla or lemon juice (if you like tart). Pour into a cooled, baked pie shell. Top with meringue and brown.

Meringue: 3 egg whites, whip in glass bowl. After whipped, add 3 T sugar and 1/4 t. cream of tarter. Cover pie to edge of crust and brown in broiler until just browned.

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Banana Berry Pie

MP900313732

1 small box banana cream pudding
1 graham cracker pie crust

2 c. milk
1 small tub Cool Whip
5 strawberries, sliced
25 raspberries (or blueberries)
2 bananas, sliced
1 Hershey bar, divided
Prepare pudding according to package directions, using 2 c. milk. Mix thoroughly. Pour into pie shell. Cover with whipped topping. Then place berries in a nice pattern with Hershey bars around the entire pie. Chill for 15 minutes before serving.

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Blackberry Cream Pie

MP900314012

1 c. plus 2 T. sugar, divided
1 8 oz carton plain creamy yogurt
4 T. flour, divided
1/8 t. salt
4 c. fresh blackberries (or blueberries or raspberries)
9 inch graham cracker pie crust
1/2 c. oats
1 T. butter

Combine 1 cup sugar, yogurt, 1 T. flour and salt. Stir well. Sprinkle 1 T. flour on the pie shell and then cover with berries. Sprinkle 1 T. sugar over berries. Evenly distribute yogurt mixture over berries. Combine oats, 1 T. sugar and melted butter. Sprinkle over yogurt and berries. Bake at 375 degrees for 45-50 minutes or until the center of the pie is firm.

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Plum Pie

MP900341745

The is a Smith family special recipe. It brings out the best in people (laughter) and the worst (stealing someone else’s pie).

1/2 c. flour
1 1/2 c. plus 1/2 c. sugar
1/2 c. milk
1/2 t. baking powder
2 c. plums, pitted
1/2 stick butter

In sauce pan boil plums, 1 1/2 c. sugar and butter for two minutes. Pour into 9X11 inch baking dish. Blend together flour, 1/2 c. sugar, milk and baking powder. Drop by teaspoonfuls over plum mixture. Bake in 350 degree oven for 35 minutes. Serve with a scoop of vanilla bean ice cream.

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Mary Ann’s Tamale Pie

Tamales

1 1/2 lbs. ground beef
1 large white onion, chopped
1 – 14 1/2 oz. can tomatoes
1 1/4 oz. pkg. taco seasoning (I really like this kind.)
1/4 c. water
3/4 c. Jiffy corn bread mix
1 T. chopped pimentos
1 small can chopped jalapeños
3/4 c. milk
1 egg, beaten
2 T. canola oil
2 c. sharp cheddar, shredded

Brown meat on medium heat in a large stock pot, adding onion at the end for another 5 minutes. Add tomatoes, taco seasoning and water. Bring to a boil on medium high heat. Then cover and reduce heat to medium low, simmering for 10 minutes.

In a large mixing bowl, combine Jiffy, pimentos, jalapeños, milk, egg and oil. Pour over meat mixture (after it has simmered for the 10 minutes). Cover and cook 15 minutes on medium low heat. Remove lid and cook 15 minutes more, adding cheese on top for the last 5 minutes. (Be careful not to burn the bottom.)

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Jefferson Davis Pie aka Kentucky Pie

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This is one pie that everybody wants around the Smith holiday table.  It takes simple ingredients and careful care to make, but it is oh, so delicious!
2 c. sugar
1 T. all-purpose flour
1. T. corn meal
1/4 t. salt
1/4 c. butter
1 t. vanilla
3/4 c. milk
4 eggs
1 pre-made pie shell (or recipe for pie crust here)

Place pie shell in pie plate, pressing down around the top edges with a fork or with your index finger.

Mix together in mixer: 2 c. sugar, 1 T. flour, 1 T. corn meal and 1/4 t. salt. Blend completely for 30 seconds. Add 1/4 c. butter, 1 t. vanilla, 3/4 c. milk and eggs–one at a time. Blend for one minute more.

Pour mixture into pie shell and bake at 350 degrees for 50 minutes, until top is browned. (At high altitude, we turned the temperature down to 325 degrees.

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Aunt Marian’s Chocolate Mousse Pie

MP900405536

This is a family tradition and a family favorite. The only problem?  You need my Aunt Marian to make it for it to turn out perfectly.  Hee hee!  Isn’t that true for some recipes?  They just taste best when the originator makes them.  Even so, this is so good, it is worth trying until you get it right.

8 oz. semi sweet chocolate chips
4 oz. dark chocolate chips
chocolate shavings of your favorite chocolate
6 T. unsalted butter @ room temp.
6 large eggs, separated
1 T. cream of tartar
1/2 c. plus 4 T. sugar
3 c. heavy cream, cold
2 t. pure vanilla extract plus 1 t.
1 box Chocolate wafer cookies (like nilla wafers)
2 T. powdered sugar

Topping:
Put 2 cups of whipping cream in the mixing bowl, add 2 tablespoons powdered sugar and 1 t. vanilla to it as it is whipping up. You don’t want it to be too sweet but I will add a little more sugar/vanilla if needed. Garnish with chocolate shavings.

Crust:
Crush up the cookies and add 6 T. melted butter. Press it in the pan. Basically do this just as you would for vanilla wafers cookie crust.  Usually I press the crust into the sides and bottom of springform pan but it can be put into pie pan or even 9×11 or just about any pan.

Put the chocolate and butter in a heat proof bowl and place over saucepan containing about 1″ of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. With a whisk, beat the egg yolks into the chocolate adding them in one at a time until smooth. Set aside.

In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat 1/2 cup sugar and continue beating until stiff peaks form. In a Chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 4 T sugar and the vanilla and continue beating until the cream holds soft peaks.

Now you’ve got all the elements prepared, put it all together. GENTLY – fold the egg whites into the chocolate mixture to lighten it.

NEXT, FOLD the whipped cream into the chocolate mixture being careful not to over work the mousse or it will be heavy.

Spoon filling into the crust. Cover and refrigerate for a few hours to set.  After it sets, put the topping on and garnish it with some chocolate shavings and it’s ready to serve.

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Easy Apple-Berry Crumble Pie

Apples

I love apples, so apple pie at Thanksgiving is usually my go-to dessert.  Add a little Blue Bell French Vanilla Bean ice cream and this is amazing!  And it has oats, too, which are heart-healthy, right?

1 ½ cups quick oats, uncooked
1 cup all purpose flour
½ cup firmly packed brown sugar
½ tsp baking soda
10 tbsp butter, melted
1 – 21 oz can apple pie filling
¾ cup sweetened dried cranberries
1/3 to ½ cup whole berry cranberry sauce
1 ½ tsp lemon juice or ½ lemon
½ tsp ground cinnamon

Heat oven to 375 degrees. Lightly spray pie plate. In medium bowl combine oats, flour, brown sugar and baking soda. Add melted butter and mix well. Set aside ¾ cup oat mixture for topping. Press remaining oat mixture firmly on bottom and sides of pie plate. Bake for 10 to 12 minutes or until lightly golden brown. Using same bowl. Stir together pie filling, cranberries, whole berry cranberry sauce, lemon juice and cinnamon. Pour over hot crust, spread evenly. Sprinkle remaining oat mixture evenly over filling. Bake 18 to 22 minutes or until topping is golden brown. Serve warm or at room temperature. *Cooks Note: Do not cover pie so that the crust will stay crisp. From Jeno.

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Peanut Butter Pie

Thanksgiving Feast

Mmm, this is very, very rich! I so love peanut butter and chocolate! It is such a respite from mincemeat and pumpkin pie at your Thanksgiving table.  I got this from Lone Star Legacy, my very favorite cookbook ever. And believe me, I have a lot of cookbooks.

1 c. crunchy peanut butter
8 oz. cream cheese, softened
1 c. sugar
2 T. butter, melted
1 c. whipped topping
1 T. vanilla
1 graham cracker crust, 9 inch
Hershey’s chocolate fudge topping to garnish

In a large bowl, mix together peanut butter, cream cheese, sugar, butter, whipped topping and vanilla. Pour into graham cracker crust. Refrigerate overnight. Top with hot fudge (Hershey’s that is heated for about 1-2 minutes in the microwave–stop often and stir).

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