French Silk Pie

For Crust:
30 chocolate wafers (see Ingredient Notes)
2 tablespoons chopped pitted dates
2 tablespoons water
1 tablespoon canola oil
cooking spray

For Filling:
1 tablespoon brewed coffee
1 tablespoon water
1 1/2 teaspoons unflavored gelatin
1 large egg
1/2 cup 1% milk
8 tablespoons packed light brown sugar, divided
1/3 cup unsweetened cocoa powder, preferably Dutch-process
2 ounces bittersweet (not unsweetened) chocolate, chopped
1 1/2 teaspoons vanilla extract
2 tablespoons dried egg whites (see Ingredient notes), reconstituted according to package directions (equivalent to 3 egg whites)
1/2 teaspoon cream of tartar
Chocolate shavings (see Tip), optional

Preheat oven to 325F.

Coat a 9-inch pie pan with cooking spray.

For the crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.

Bake the crust until crisp, about 10 minutes. Cool completely on a wire rack.

For the filling and garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.

Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.

Place egg whites and cream of tartar in a large bowl. Beat with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.

Whisk one-fourth of the meringue into the chocolate mixture until smooth. Scrape chocolate mixture into the remaining meringue and use a whisk to incorporate it with a folding motion. Spoon into the crust and chill, uncovered, until set, about 3 hours.

If desired, garnish with chocolate shavings before serving.

Ingredient Notes: Many commercial cookies and wafers contain partially hydrogenated oil, a source of trans-fatty acids. Fortunately, brands made without these oils, such as Newmans Own Organics and Mi-Del, are every bit as tasty. Look for them in the natural-foods section of large supermarkets.

Dried egg whites, such as Just Whites, reconstituted, can be substituted for fresh egg whites.

Tip: To make chocolate shavings: Place a block of chocolate (2 ounces or larger) on wax paper and microwave on Defrost until slightly softened but not melted, 15 to 30 seconds. Use a swivel-bladed vegetable peeler to shave off curls. If the chocolate gets to hard to shave easily, warm it again.

10 servings

Cooking with Brown Sugar: 51 Recipes


Easy Peach Pie

9-inch unbaked pastry crust
1 cup of sugar
1/8 teaspoon of ground cinnamon
6 medium-sized fresh peaches, quartered
3 tablespoons of flour
2 tablespoons of butter

Mix the sugar, flour, and cinnamon together and sprinkle half of mixture over the unbaked pie crust. Arrange the peaches in single layer over the crust. Dot with butter and bake at 400 degrees about 1 hour, or until juices thicken and crust is light brown.


Pyrex Portables Pie Carrier with 9-Inch Pie Plate

Mixed Nut Pie

1 9″ unbaked pie shell
3 eggs, lightly beaten
2/3 cups dark brown sugar, packed
1 tablespoon all purpose flour
1/4 teaspoon salt
1 cup light corn syrup
4 tablespoons butter, melted
1 teaspoon pure vanilla extract
1 cup chopped mixed nuts, unsalted (peanuts, macadamias, cashews,walnuts etc…)
1 cup pecan halves, more if needed for design

Whipped Cream:
1 1/2 cups heavy cream
1/4 cup confectioners sugar, sifted

Shaved chocolate for garnish

Preheat oven for 375 degrees F.

In a large bowl, combine the eggs, sugar, flour, salt, syrup, butter and vanilla. Beat well until thoroughly mixed. Stir in the chopped mixed nuts and pour into the pie shell. Arrange the pecan halves on top of the mixture in a decorative pattern. Bake until the edges of the pie fill set, but the center
still jiggles slightly. About 45-50 minutes.

Allow the pie to cool slightly.

While the pie is cooling prepare the whipped cream. In a large bowl, add the heavy cream and beat until just beginning to thicken. Add the confectioners sugar and continue to beat until desired thickness is reached.

Servings: 8


Cooking with Brown Sugar: 51 Recipes

Tipsy Apple Peach Pie

8 large Granny Smiths
4 large peaches, canned are fine
1/2 cup dark rum
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/2 cup firmly packed brown sugar
2 cups all-purpose flour
1 tablespoon granulated sugar
generous pinch of salt
1 cup butter
6 tablespoons ice water

Peel, core, and cut up the apples. Peel and cut up the peaches.

Marinate fruit in rum, cinnamon, nutmeg, ginger and brown sugar. Let sit for about 2 hours.

Prepare piecrust: Measure flour, granulated sugar and a generous pinch of salt into a food processor fitted with a metal blade. Pulse once or twice to mix. Add butter and pulse on and off until mixture resembles small peas. Add ice water all at once. Pulse a few more times, just until dough starts to come together. Turn dough onto counter and flatten into a disk. Wrap dough well in plastic or wax paper, and refrigerate for at least 30 minutes before rolling out.

Drain fruit and place in crust fitted into deep dish. Add top crust and slash top. Brush with milk and bake 10 minutes at 425 degrees. Finish baking at 350 degrees for around 35 minutes.

Instead of discarding marinade, thicken it slightly and serve over ice cream.


Cooking with Brown Sugar: 51 Recipes

Chocolate Pecan Pie

1 uncooked pie crust
3 eggs
1 cup Mrs. Butterworth’s pancake syrup
1 cup sugar
2 tablespoons butter, melted and cooled
1 teaspoon vanilla
2 cups whole pecans
1 cup dark chocolate morsels

Beat the eggs slightly. Mix in the syrup, sugar, butter, and vanilla. Stir in the pecans and chocolate chips.

Bake at 350º for about 1 hour and 15 minutes or until the center is no longer jiggly. Keep an eye on it and throw a piece of tin foil over the top if it starts getting too brown.

Cool for a couple hours before serving.


KitchenAid 5-Speed Ultra Power Hand Mixer, Empire Red

Kahlua Black Russian Pie

24 marshmallows; large
1/2 cup milk
1 chocolate bar; for curls (optional)
1 cup whipping cream
3 oz Kahlua
2 tablespoons butter; melted
1 cup Oreo cookie crumbs
1/8 teaspoon salt

Combine cookie crumbs and butter in and 8-inch pie pan. Mix well and press firmly in an even layer over bottom and sides of pan to form a crust. Place in freezer until firm.

Meanwhile, melt marshmallows with milk and salt over hot water. Cool until mixture will mound on a spoon. Stir in Kahlua. Beat cream stiff and fold into marshmallow mixture. Chill about 30 minutes, until mixture holds ripples when stirred lightly.

Turn into chilled cookie shell and freeze firm.

Before serving, arrange a circle of chocolate curls in the center (optional) and cut into wedges


Prepworks by Progressive Ultimate 19-Piece Measuring Cup and Spoon Set

Key Lime Pie

1/2 cup each shredded unsweetened coconut and key lime juice
1 pinch cream of tartar
4 egg yolks
1/2 cup plus 2 tablespoons sugar
5.3 oz box shortbread cookies, broken into pieces
7 egg whites
14 oz can sweetened condensed milk
2 tablespoons butter, melted

Heat oven to 350 degrees.

In a food processor, pulse cookies, coconut and 2 tablespoons sugar until finely ground. Pulse in butter.

Pat crumbs into bottom and up sides of a pie pan. Bake crust 10 minutes.

In a bowl, whisk yolks, milk and lime juice.

In another bowl, whisk 2 egg whites until nearly stiff, fold into yolk mixture. Pour filling into crust. Bake until custard is set but slightly jiggly in center, 20 minutes.

Let cool. Refrigerate 4 hours.

Heat broiler.

In bowl, whisk remaining egg whites, sugar and cream of tartar. Bring 1″ water to simmer in a pot. Place bowl on top of pot. Whisk until mixture is warm and smooth, then beat until soft peaks form. Beat until stiff but not dry. Spread meringue in peaks over pie. Broil until meringue is golden brown

Makes one pie.


Pyrex 2-Pack Easy Grab Glass Pie Plate, 9.5-Inch

Banana Cream Pie

1 refrigerated pie dough round for a 9 in (23 cm) pie
1 teaspoon pure vanilla extract
4 large egg yolks
3 ripe bananas
1/2 cups sugar
1/2 tablespoon fresh lemon juice
1/4 cup cornstarch
1 1/2 cups heavy cream
1/4 teaspoon salt
3 tablespoons confectioner’s sugar
2 cups whole milk, heated

Preheat the oven to 400°F (200°C). Line a 9in (23cm) pie dish with the pie dough. Prick the dough all over with a fork.

Line the dough with wax paper, then fill with baking beans. Place the pie dish on a baking sheet. Bake for 10 minutes or until the pastry looks set. Remove the paper and beans and prick the dough again. Bake for about 10 minutes more, until the pastry is golden brown. Transfer to a wire rack and let cool.

Meanwhile, beat the egg yolks, sugar, cornstarch, and salt together well in a medium saucepan until the mixture is pale yellow. Whisk in the hot milk and vanilla. Cook over medium heat, stirring constantly, just until thickened and beginning to boil. Reduce the heat to low and let cook and bubble gently, stirring, for 2 minutes more. Strain through a wire sieve into a bowl, press a piece of plastic wrap on the surface, and let cool.

Thinly slice the bananas and toss with the lemon juice. Spread them in the pie shell, then top with the custard. Cover with plastic wrap and refrigerate until chilled, at least 2 hours.

Beat the cream and confectioner’s sugar until stiff peaks form. Spread over the filling and serve chilled.


Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers

Layered Lemon Pies

Pastry for two single-crust pies (9 inches)
1-1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
2 cups cold water
3 egg yolks, lightly beaten
1/3 cup lemon juice
1/4 cup butter, cubed
1 teaspoon grated lemon peel
1 teaspoon lemon extract
3 drops yellow food coloring, optional

Second Layer:
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1-1/2 cups cold 2% milk
2 packages (3.4 ounces each) instant lemon pudding mix

Topping:
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 carton (16 ounces) frozen whipped topping, thawed

Line two 9-in. pie plates with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on wire racks.

In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, lemon peel, extract and food coloring if desired. Cool to room temperature without stirring. Spread lemon mixture into crusts. Refrigerate for 30 minutes or until firm.

In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Gradually beat in milk. Add pudding mix; beat 2 minutes longer. Let stand for 2 minutes or until soft-set. Gently spread into pies. Refrigerate for 30 minutes or until set.

For topping, in a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping. Spread over tops of pies. Refrigerate until set.

Serving Size: 20 Servings

Pyrex Glass Bakeware Pie Plate 9″ x 1.2″ Pack of 2