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
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.
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
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.
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 teaspoon table salt
1 tablespoon sugar
6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices
1/4 cup chilled solid vegetable shortening, cut into 2 pieces
2 tablespoons vodka, cold
2 tablespoons cold water
2 pounds frozen strawberries
2 tablespoons juice from 1 lemon
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup (7 ounces) sugar
Pinch table salt
1 pound fresh strawberries, hulled and sliced thin
4 ounces cream cheese, softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup heavy cream, chilled
For the crust:
Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.
Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press fork tines against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 additional minutes until crust is golden brown and crisp. Cool on wire rack.
For the filling:
Cook frozen berries in large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jamlike, about 25 minutes (mixture should measure 2 cups).
Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.
Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours.
For the topping:
With electric hand-held mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with topping on side.
6 cups apples
1 cup apple cider or juice
2/3 cup sugar
2 teaspoons cornstarch
2 teaspoons water
1/2 teaspoon cinnamon; ground
1 teaspoon butter
Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle. Line a 9-inch pie tin with the pastry.
Trim the edge to 1/2-inch beyond the rim of the pie tin.
Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil. Reduce the heat to low and simmer for 8 minutes or until the apples are tender. Drain the apples, reserving the syrup. Add enough additional apple cider to the syrup to make 1 1/3 cups.
Return the syrup and apples to the saucepan. Combine the cornstarch and water in a small bowl and stir until well blended. Stir the cornstarch mixture and the cinnamon into the apple mixture.
Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin.
Roll out the remaining pastry to an 11-inch circle. Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds. Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin. Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie.
Bake in a 400 degree oven for 40 to 45 minutes or until golden brown. Cool on a wire rack until slightly warm before cutting and serving.
1 square semisweet chocolate
1 cup whipping cream
2 tablespoons sugar
1 pkg. vanilla instant pudding, 4 serving size
1 cup milk
1/2 teaspoon vanilla
1 graham cracker crust
About 30 minutes before serving, in small pan over low heat, melt chocolate. Remove pan from heat.
In small bowl, with mixer at medium speed, beat whipping cream and sugar until soft peaks form.
Make pie filling as label directs except use only 1 cup milk and add vanilla extract. Stir 2 tablespoons pudding into melted chocolate until blended. Fold whipped cream into remaining pudding. Spoon into pie shell. With spoon, drop chocolate mixture in dollops on top of pie filling. Using knife, cut through filling a few times to give marbled effect.
Refrigerate pie 20 minute sor until ready to serve.
3 eggs, beaten
1/2 cup dark brown sugar
1 cup light corn syrup
3 tablespoons butter
1 1/2 teaspoons vanilla
1/8 teaspoon salt
1 cup chopped pecans
1 tablespoon flour
1 unbaked 9 inch pie shell
Whipped cream and pecan halves for garnish
Preheat oven to 375.
Mix eggs and brown sugar. Blend in corn syrup; melt butter and add along with vanilla and salt. Blend in chopped pecans with flour and stir into mixture; pour into 9 inch pastry lined pie plate.
Bake in 375 oven for 40 minutes or until firm.
Garnish with whipped cream and pecan halves if desired.