Moonlit Blueberry Pie With Almond Creme Chantilly
4 cups fresh blueberries, washed
3/4 cup granulated sugar
1/2 cup water
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 (9-inch) deep dish pie shell, baked
1 tablespoon butter
4 tablespoons Cointreau liqueur
1/4 cup slivered almonds, toasted
Combine 1 cup of the blueberries, sugar and water in blender and pur?e until smooth. Pour mixture into medium saucepan and add dissolved cornstarch. Heat until thickened, stirring frequently. Stir in butter and Cointreau. Add almonds and remaining blueberries, stirring gently to combine. Pour into baked pie shell and chill.
Creme Chantilly
1 cup heavy cream, whipped
2 tablespoons granulated sugar
1/4 teaspoon almond extract
Combine cream, sugar and almond extract in chilled small bowl and whip until stiff peaks form. Just before serving, spread on top of chilled pie.
Creme De Cacao Pie
1 envelope unflavored gelatine
1/2 cup cold milk
1/4 cup butter or margarine
2/3 cup granulated sugar, divided
6 tablespoons Hershey?s cocoa
3 eggs, separated (at room temperature)
1/4 cup cr?me de cacao (chocolate-flavored liqueur)
1 (9-inch) baked pastry shell
In a small bowl, sprinkle gelatine over milk; let stand 5 minutes to soften.
In medium saucepan, over low heat, melt butter; remove from heat. Stir in 1/3 cup sugar and cocoa. Add gelatine mixture; blend well.
Slightly beat egg yolks; stir into chocolate mixture. Over medium heat, cook, stirring constantly, until mixture is hot and gelatine is dissolved. Do not boil. Remove from heat; stir in cr?me de cacao. Cool to room temperature, stirring occasionally.
In large mixer bowl, beat egg whites until soft peaks form; gradually add remaining 1/3 cup sugar, beating until stiff peaks form. Fold in chocolate mixture; pour into pie shell. Cover; refrigerate until set, about 4 hours.
Refrigerate leftovers.
Kahlua Pecan Pie
1/4 cup butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons flour
3 eggs
1 cup Kahl?a
1/2 cup dark corn syrup
3/4 cup evaporated milk
1 cup whole or chopped pecans
1 chilled unbaked crust
Combine and mix well the first 4 ingredients. Beat in the eggs, one at a time. Stir in the Kahl?a, syrup and milk, and mix well. Stir in pecans and pour into pie crust. Bake at 400 degrees F for 10 minutes, then reduce heat to 325 degrees F and bake until firm ? about 40 minutes. Chill.
Chocolate Satin Mousse Pie With Kahlua Cream
Chocolate Cookie Crumb Crust
1 1/2 cups chocolate cookie crumbs (use a
good quality fudge cookie)
1/2 cup melted butter
1 tablespoon Kahl?a liqueur
1/4 cup grated chocolate
1/4 cup chopped almonds
Combine all the ingredients and pat them into a 10-inch springform pan. Bake in a 350 degree F oven for about 8 minutes or until crust is set.
Filling
3/4 cup milk
3 cups miniature marshmallows
1 tablespoon Kahl?a liqueur
1 cup cream
12 ounces chocolate (use a good quality
chocolate), broken into pieces
In the top of a double boiler, over hot, not boiling water, stir together milk and marshmallows until marshmallows are melted. Add the chocolate, stirring until chocolate is melted and mixture is blended. Allow to cool for about 1 hour in the refrigerator.
Beat cream with liqueur until stiff. Beat in cooled chocolate mixture until blended. Spoon into Chocolate Cookie Crumb Crust and refrigerate until firm.
Decorate top with chocolate leaves and peaks of whipped cream.
Serves 8.
Kentucky Horse Race Pie
Pecans, chocolate chips, and bourbon compose the classic filling in this pie. Paper-thin phyllo dough is layered with breadcrumbs to create a light, crisp crust for this traditionally heavy dessert.
Cooking spray
7 sheets phyllo dough, thawed
2 tablespoons dry breadcrumbs
2/3 cup light-or dark-colored corn syrup
1/2 cup packed dark brown sugar
1/3 cup bourbon
1/4 teaspoon salt
3 large egg whites
2 large eggs
1/2 cup chopped pecans
1/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
To prepare crust, coat a 9-inch pie plate with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to keep it from drying), place in the pie plate with edge overlapping plate rim. Lightly coat phyllo sheet with cooking spray; sprinkle phyllo with 1 teaspoon breadcrumbs. Place another sheet of phyllo over the first sheet in a crisscross design, and lightly coat with cooking spray. Sprinkle phyllo with 1 teaspoon breadcrumbs. Repeat the process with 4 phyllo sheets, cooking spray, and 4 teaspoons breadcrumbs. Top with the remaining phyllo sheet, and coat with cooking spray; fold the edges over. Set the pie plate aside.
To prepare the filling, combine the corn syrup and next 5 ingredients (corn syrup through eggs) in a large bowl, stirring with a whisk until mixture is well blended. Stir in the pecans, chocolate chips, and vanilla. Pour mixture into prepared crust. Bake at 350 degrees F for 25 minutes or until lightly browned; cover with foil, and bake an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean. Cool the pie on a wire rack.
Yield: 8 servings (serving size: 1 wedge).
Calories 303 (28% from fat); Fat 9.3g (sat 2g, mono 4.6g, poly 2g); Protein 5.2g; Carb 49g; Fiber 1.4g; Chol 53mg; Iron 1.5mg; Sodium 244mg; Calc 32mg
Daiquiri Pie
8 ounces cream cheese
1 can sweetened condensed milk
1 (6 ounce) can frozen limeade, thawed and undiluted
1/4 cup light rum
Green food coloring
1 3/4 cups frozen whipped topping, thawed and divided
1 baked 9-inch pastry shell
Beat softened cream cheese in a large mixing bowl at high speed with electric mixer until light and fluffy. Add sweetened condensed milk and limeade concentrate; beat at medium speed until smooth. Stir in rum and desired amount of food coloring. Fold in 1 cup whipped topping. Spoon filling into pastry shell and chill. Spread remaining 3/4 cup whipped topping over pie.
Macadamia Nut Cream Pie
1/2 cup granulated sugar
4 tablespoons sifted cornstarch
1/2 teaspoon salt
2 cups milk
4 egg yolks, lightly beaten
1 tablespoon butter
2 tablespoons Kahl?a liqueur
3/4 cup chopped macadamia nuts
2 cups whipped cream
1 (9-inch) baked pie shell
Combine sugar, cornstarch and salt in top of a double boiler. Slowly add milk, stirring constantly. Place over gently boiling water and cook 10-15 minutes, stirring constantly until mixture thickens to a loose custard.
Blend 1/2 cup of the hot sugar mixture into the egg yolks, 1 tablespoon at a time. Slowly pour and beat the warm egg mixture back into the remaining sugar mixture. Continue cooking 3 to 5 minutes, until the custard is thick. Add butter; cool to room temperature.
Stir in the Kahl?a and all but 1 tablespoon of the nuts. Fold in 1 cup whipped cream. Fill pie shell, garnish with remaining whipped cream and reserved nuts. Chill.
Eggnog Pie
1 (9-inch) pre-baked piecrust
Filling
1 teaspoon unflavored gelatine
1 tablespoon water
1 cup milk
2 tablespoons cornstarch
1/4 cup cold water
1/2 cup granulated sugar
1/4 teaspoon salt
3 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 tablespoon dark rum, brandy or bourbon
1 cup heavy cream
Nutmeg (for garnish)
Soften gelatine in 1 tablespoon cold water. Set aside.
Scald milk in the top of a double boiler over simmering water. Dissolve cornstarch in 1/4 cup cold water and stir into scalded milk. Then add sugar, salt and beaten egg yolks. Cook, stirring constantly, until sugar has completely dissolved, about 15 minutes.
Add softened gelatine and stir until gelatine has been dissolved. Add butter, vanilla extract and liquor, then cool.
Beat heavy cream until stiff. Fold into filling and pour into the cooled pie shell. Garnish with freshly-grated nutmeg and refrigerate until serving time.
Pink Squirrel Pie
24 almond macaroons, crushed
3 tablespoons butter, melted
24 large marshmallows
3/4 cup milk
Red food coloring
1 1/2 ounces cr?me de noyaux liqueur
1 1/2 ounces white cr?me de menthe
2 cups whipping cream, whipped
Combine macaroons and butter. Press into a 9-inch pie plate and bake at 350 degrees F for about 5 minutes. In the top of a double boiler set over boiling water, melt marshmallows in milk. Cool.
Add food coloring and liqueurs. Fold whipped cream into marshmallow mixture. Pour filling into prepared pie shell. Chill or freeze.
Garnish with additional whipped cream, if desired.
