Coconut-Pumpkin Chiffon Pie

Make and refrigerate without the topping a day ahead. Whip and add the topping before serving.

Ingredients:

1/2 cup milk

2 envelopes unflavored gelatin

1 (15-oz.) can pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon table salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

4 large pasteurized eggs, separated

1 cup plus 3 Tbsp. sugar, divided

1 1/4 cups sweetened shredded coconut, divided

1 cup graham cracker crumbs

5 tablespoons butter, melted

2 cups heavy cream

2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350°. Whisk together milk and gelatin in a 3-qt. saucepan; let stand 1 minute. Cook over medium heat, stirring constantly, 1 minute or until gelatin dissolves. Stir in pumpkin, next 4 ingredients, egg yolks, and 1/2 cup sugar. Cook, stirring constantly, 5 to 7 minutes or until slightly thickened. (Do not boil.) Transfer to a bowl; chill 40 minutes or to room temperature, stirring halfway through.

2. Meanwhile, place coconut in a single layer on a baking sheet, and bake at 350° for 8 to 10 minutes or until golden, stirring occasionally.

3. Stir together graham cracker crumbs, butter, 1 Tbsp. sugar, and 1 cup coconut. Press mixture into a 10-inch pie plate. Freeze 10 minutes or until ready to use.

4. Beat egg whites at high speed with a heavy-duty electric stand mixer, using whisk attachment, 8 minutes or until soft peaks form. Add 1/4 cup sugar, and beat 2 to 3 minutes or until stiff peaks form.

5. Gradually fold egg whites into pumpkin mixture. Pour into crust. Chill 2 hours or until set.

6. Beat cream and vanilla at medium speed 1 to 2 minutes or until soft peaks form. Add remaining 6 Tbsp. sugar, and beat 1 to 2 minutes or until stiff peaks form. Top pie with cream mixture and remaining 1/4 cup coconut. Serve immediately.

Source: southernliving.com

Southern Pecan Pie

For Thanksgiving or Christmas, this Southern-style dessert is expected on many tables. A couple tablespoons of bourbon add Southern cheer to the pecan pie recipes.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 1/4 cup finely chopped pecans
• 4 - 5 tablespoons cold water
• 3 eggs
• 1 cup corn syrup
• 2/3 cup sugar
• 1/3 cup margarine or butter, melted
• 1 tablespoon all-purpose flour
• 2 tablespoons bourbon whiskey
• 1 teaspoon vanilla
• 1 1/2 cups pecan halves
• Whipped cream

Directions:

1. For pastry, in a bowl stir together the 1-1/4 cups of flour and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.

2. On a lightly floured surface, flatten dough with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Do not prick pastry.

3. For filling, in a mixing bowl beat eggs lightly with a rotary beater until combined. Stir in corn syrup, sugar, margarine, the 1 tablespoon flour, the bourbon, and vanilla. Mix well. Stir in the pecan halves.

4. Place pastry-lined pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool.

5. Serve with whipped cream. Cover and chill to store. 

 

Makes: 8 servings.

 

Source: recipes.com

Chocolate Chess Pie

A Southern dessert classic, this chess pie is loaded with pecans. Serve it with Texas-size dollops of whipped cream.

Ingredients:

• 1 recipe Pastry for a Single-Crust Pie
• 2 cups sugar
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon cornmeal
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 4 eggs, lightly beaten
• 1/2 cup milk
• 1/2 cup butter, melted
• 1 teaspoon vanilla
• 1 cup chopped pecans
• Whipped cream (optional)

Pastry for Single-Crust Pie:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 3 - 4 tablespoons cold water 

Directions:

1. Preheat oven to 350 degrees F. Prepare Pastry for a Single-Crust Pie; set aside.

2. For filling, in a large bowl, combine sugar, cocoa powder, cornmeal, flour, and salt. In a medium mixing bowl, whisk together eggs, milk, butter, and vanilla. Stir egg mixture into sugar mixture until smooth. Stir in pecans.

3. Pour filling into pastry-lined pie plate. Bake about 1 hour or until filling is set and crust is golden. If crust begins to brown too fast, reduce oven temperature to 325 degrees F and cover edge of crust with foil. Cool pie on a wire rack. (Filling will fall slightly during cooling.) Chill within 2 hours. If desired, serve with whipped cream. Makes 8 to 10 servings.

 

Pastry for Single-Crust Pie:
 

1. In a medium bowl, stir together the flour and salt. Using a pastry blender, cut in the shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Sprinkle additional cold water, 1 tablespoon at a time, over mixture until all of the dough is moistened. Form the dough into a ball. On a lightly floured surface, flatten dough. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.

Make Ahead Tip:

• Cover and chill cooled pie for up to 24 hours.

Source: recipe.com

Graham Cracker-Pecan Sweet Potato Pie

Simple ingredients combine for a sumptuous holiday dessert.

Ingredients:

• 3 tablespoons butter
• 3 tablespoons granulated sugar
• 3/4 cup finely crushed graham crackers (about 10 squares)
• 1/2 cup finely chopped pecans
• 2 cups mashed, cooked sweet potatoes*
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• Dash cloves
• 2 eggs, lightly beaten
• 1 cup half-and-half or light cream
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon rum extract or vanilla extract
• 6 tablespoons sugar 

Directions:

1.  In a medium saucepan melt butter; stir in 3 tablespoons sugar. Add crushed crackers and pecans; toss to mix well. Spread in a 9-inch pie plate; press evenly onto bottom and up the sides. Chill about 1 hour.

2. Preheat oven to 375 degrees F. For filling, in a large bowl stir together sweet potatoes, brown sugar, ginger, cinnamon, salt, nutmeg, and cloves. Add 2 eggs; beat lightly with a fork just until combined. Gradually stir in half-and-half until well combined.

3. Place the graham cracker crust on the oven rack. Pour filling into pie shell. To prevent over browning, cover edge of pie with foil. Bake 20 minutes. Uncover edge of pie. Bake pie 20 to 25 minutes or until the a knife inserted in center comes out clean. Reduce oven temperature to 350 degrees F.

4. Meanwhile, allow 3 egg whites to stand at room temperature for 30 minutes. In a large mixing bowl, combine egg whites, cream of tartar, and rum extract. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the 6 tablespoons sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves (rub a small amount between two fingers; it should feel completely smooth).

5. Immediately spread meringue over hot pie filling, carefully sealing to edge of crust to prevent shrinkage. Bake for 15 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving. Makes 8 servings.

Tip:

• *Test Kitchen Tip:

  To make mashed cooked sweet potato, drain one 17.2-ounce can whole sweet potatoes if necessary and transfer to a medium mixing bowl. Mash with potato masher or electric mixer on low speed.
  
  Measure 2 cups mashed sweet potato for pie.
  

Source: recipe.com

Mile-High Peanut Butter-Brownie Pie

Ingredients:

1 Pillsbury refrigerated pie crust, softened as directed on box
1 (15.5 ounce) package Chocolate Chunk Brownie Mix
1/4 cup peanut butter chips
1/3 cup vegetable oil
3 tablespoons water
1 egg
1 (8 ounce) package cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1 (8 ounce) container frozen whipped topping, thawed
2 tablespoons peanuts, chopped
2 tablespoons mini semi-sweet chocolate chips

Directions:

Heat oven to 350 degrees F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.

In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.

Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.

In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.

 

Source: Pillsbury.com