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

Pecan Cranberry Tart

This tart has all the goodness of pecan pie with a sweet-tart hit from the cranberries. It's served with Sweet Buttermilk Ice Cream; buttermilk adds tang to ice cream giving it a frozen yogurt-like taste.

Ingredients:

• 1 Recipe Tart Shells, recipe below
• 3 egg whites
• 2 whole eggs
• 1/3 cup butter
• 1 1/2 cups packed brown sugar
• 1 cup light-colored corn syrup
• 1 vanilla bean, halved lengthwise or 2 tsp. vanilla extract
• 2 cups pecans halves, toasted
• 1 cup cranberries

Tart Shells:

• 2/3 cup softened butter
• 1 1/3 cups powdered sugar
• 1 teaspoon kosher salt
• 2 eggs
• 2 egg yolks
• 3 cups all-purpose flour

   

  Directions:

   

  1. Heat oven to 350 degrees F. Prepare Tart Shells. In medium bowl beat egg whites and whole eggs until combined; set aside.

  2. In small saucepan combine butter, brown sugar, and corn syrup. Scrape seeds from vanilla bean; add to pan with bean. Bring just to boiling over medium heat. Gradually whisk into egg mixture. With slotted spoon remove and discard vanilla bean.

  3. Arrange pecan halves and cranberries in cooled tart shells. Pour syrup mixture over.

  4. Place tarts on large baking sheet. Bake 35 to 40 minutes or until filling is set. Makes 2 tarts (10 servings each).

   

  Tart Shells:

   

  1. In mixing bowl beat butter with electric mixer on medium-high until light. Add powdered sugar and kosher salt; beat 1 minute. Beat in eggs and egg yolks; beat 1 minute more. Gradually beat in flour. Divide dough in half. Wrap in plastic; refrigerate 1 hour. On lightly floured surface, roll each half to 16x6-inch rectangle about 1/4 inch thick. Transfer to two 14x5-inch rectangular tart pans with removable bottoms. Trim edges. Chill 1 hour. Heat oven to 350 degrees F. Bake 10 minutes or until edges begin to brown; cool.

  Make Ahead Tip:

  • Bake tart shells 1 day ahead. Wrap; store at room temperature.
    

   

  Source: recipes.com 

Chocolate Chunk And Caramel Pecan Pie

Ingredients:

• 1/2 cup butter
• 3/4 cup light-color corn syrup
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 2 tablespoons water
• 1/4 teaspoon salt
• 1 cup whipping cream
• 2 teaspoons vanilla
• 2 1/2 cups pecan halves
• Pastry for a Single-Crust Pie
• 3 eggs, lightly beaten
• 6 ounces dark, bittersweet, or semisweet chocolate, chopped
• Whipped cream (optional)

Pastry for Single Crust Pie:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup shortening
• 1/4 cup butter, cut up, or shortening
• 1/4- 1/3 cup ice water

Directions:

1.For caramel sauce, in a medium heavy saucepan, heat butter over low heat until melted, stirring frequently. Stir in corn syrup, granulated sugar, brown sugar, the water, and salt. Bring to boiling over medium heat, stirring constantly; reduce heat. Boil gently, uncovered, for 10 to 12 minutes or until reduced to 1 3/4 cups, stirring frequently. Remove from heat. Carefully whisk in cream and vanilla. Cool for 30 minutes.

2. Meanwhile, preheat oven to 350 degrees F. Spread pecans in a single layer in a shallow baking pan. Bake in the preheated oven for 8 to 10 minutes or until lightly browned, stirring once. Remove from oven.

3. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired.

4. For filling, transfer 1-1/4 cups of the caramel sauce to a large bowl. Stir in eggs until combined. Stir in pecans and chocolate. Pour filling into pastry shell. Cover edge of pie with foil to prevent over browning. Bake for 25 minutes. Remove foil. Bake about 20 minutes more or until filling sets. Cool on a wire rack.

5. To serve, reheat the remaining caramel sauce over low heat. Spoon warm sauce over pie. If desired, serve with whipped cream. Makes 8 servings.

Pastry for Single Crust Pie:
 

1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

Tip:

• Test Kitchen Tip:

  If you have any leftover caramel sauce, transfer to an airtight container, cover, and store in the refrigerator for up to 5 days. To serve, heat over low heat until warm. Serve over ice cream or desserts.

Source: recipes.com

Sweet Potato Pie

Ingredients:

2 cups sweet potato (about 1 pound)
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9-inch) unbaked pie crust
Whipped cream and pecan halves for garnish

Directions:

Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.

Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools. Garnish with whipped cream and pecans.

Source: AllRecipe.com

Coconut Custard Pie

Ingredients:

1 (9 inch) Refrigerated unbaked pie crust
3 eggs, beaten
3/4 cup granulated sugar
1/4 teaspoon kosher salt
1 tablespoon vanilla extract
1 egg separated
1 1/2 cups heavy cream
1 cup milk
1/2 cup shredded coconut
1/2 teaspoon freshly grated nutmeg

Directions:

Preheat oven to 400 degrees. Separate one egg and keep yolk and white separate.

In a medium saucepan, combine the milk and heavy cream. Heat until just starting to boil – be sure to watch it because it will go from barely simmering to heavy boiling rather quickly. Remove from heat and set aside.

In a large bowl, using a hand mixer, combine the one egg yolk, the three whole eggs (beaten), sugar, salt and vanilla. Mix thoroughly.

Slowly add in the hot milk mixture continuing to beat continuously so that the egg mixture already in the bowl does not “cook”. Once the hot milk mixture is completely blended in, add in the coconut and mix well.

Place the unbaked pie crust on a cookie sheet lined with a parchment paper or foil. Brush the insides (bottom, sides and top) with the egg white to help prevent the crust from getting soggy. Carefully pour the custard mixture into the pie crust.

Bake for 35 minutes then carefully… carefully place strips of aluminum foil over the exposed crust to prevent it from getting too dark. Reduce the oven temp to 250 degrees and bake for about another 20 minutes or until the filling is just about set. It should not be liquid but definitely not solid. It should still jiggle a little.

Remove from oven and cool on rack. When pie is just about room temperature place in refrigerator and chill for at least 2 hours before serving.

Note: I add 3 drops of yellow food coloring just after I add the coconut to the hot milk mixture to make it look even more delicious!

Source: Hoosier Mama Pie Company

Chocolate Silk Pecan Pie

Ingredients:

1 refrigerated pie crust, softened as directed on package
1/3 cup granulated sugar
1/2 cup dark corn syrup
3 tablespoons butter or margarine, melted
1/8 teaspoon salt, if desired
2 eggs
1/2 cup chopped pecans
1 cup hot milk
1/4 teaspoon vanilla
1 1/3 cups semisweet chocolate chips
1 cup whipping (heavy) cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
Chocolate curls, if desired 

Directions:

Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie plate. Heat oven to 350°. Beat granulated sugar, corn syrup, butter, salt and eggs in small bowl with electric mixer on medium speed 1 minute. Stir in pecans. Pour into pie crust in pie plate. Bake 35 to 45 minutes or until center of pie is puffed and golden brown. Cool 1 hour.

Source: bettycrocker.com

Pumpkin Roll

Ingredients:

3 large eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt.

Filling:

8 ounces Cream cheese, softened
4 tablespoons Butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

Directions:

In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.

Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well, and makes about 10 servings.

 Source: Foodgasms

Oreo Turkey Bites

Ingredients:

◾Double Stuff Oreo Cookies
◾Candy Corn
◾Whoppers
◾Peanut butter cups
◾Chocolate frosting
◾Yellow Frosting
◾Optional: Red frosting
◾Optional: black sprinkles for eyes

Directions:

1) Grab a cookie and put a tiny bit of frosting inside, this will help hold the candy corn a bit better!

2) Insert your candy corn. It seems that 5 candy corns, smaller tips inserted into the cream center works best.

3) Put a dab of frosting on the opposite end of the cookie from where you just inserted the candy corn, and then secure the cookie to the “base” cookie. Placing the cookies against the wall while they dry may help them keep their shape better!

4) While your cookies are drying open a peanut butter cup (have a parent do this part kids!) – and cut a sliver off of one end.
 
5) Once your cups are ready, flip your cookies over, but still keep them next to the wall in case the frosting is not completely dry yet. Place a dab of frosting on peanut butter cup and place it on the cookie as shown below.
 
6) For the heads you will put a dab of frosting on a whopper and attach it to the top of the peanut butter cup.

7) Use a dab of frosting and flue on a white tip of a candy corn for a beak, put 2 yellow dots for eyes and if you would like a smaller black dot for the center of the eye. (You can use frosting, a sprinkle, a mini chocolate chip for the black part of the eye).
 
Once the beak stays put and everything seems to be sturdy, you can stand these cute little guys up and draw on some little feet if you would like. You can even add a little goggler under the neck!

To be extra creative and use them as place card holders, create your place card, adhere it to a toothpick and you can insert that into the center of the cookie!

Source: Our Best Bites