Sunday, February 12, 2012

Rick's request for pie!

Find the link here:
Meal Plan Monday 6

Rick's request for a pie, although it has to accommodate his diabetes, reminded me how much my family loves pies!
The pies that I made for Rick are really simple but he loves them when he has a craving for something sweet.
 Four layer Chocolate Pies (low sugar)
2 Deep dish pie crusts baked and cooled
2 (8 oz.) pkgs. cream cheese at room temp
1 cup confectioner's sugar
1 carton fat free whipped topping, divided
2 lg. pkg. sugar free chocolate instant pudding
4 cups fat free milk

Combine cream cheese, 1 cup confectioner's sugar and 1 cup whipped topping until smooth. Spread in bottom of cooled pie crusts. Mix 2 pkg. chocolate pudding with milk until blended. Pour over cream cheese layer. Refrigerate to set for 15 minutes. Spread remaining topping over each pie.

 Here are some family favorites that I have made repeatedly over the years.

3 egg yolks
1-1/2 cups brown sugar
2 cups milk
6 Tbsp. flour
4 Tbsp. butter
6 Tbsp. water
1/2 teaspoon salt
1 teaspoon vanilla extract
1 prebaked 9 inch deep dish pie crust
Combine sugar, milk, flour, water, and salt. Bring to a boil over
medium heat in a heavy saucepan. Boil 2 minutes, stir small
amount hot mixture into beaten egg yolks. Return to cooked
mixture and boil 1 additional minute. Remove from heat and stir
in butter and vanilla extract. Pour into baked pie crust. Prepare
Meringue from 3 egg whites, 1/4 cup sugar, and 1/2 tsp. vanilla
extract. Beat until stiff peaks form. Spread over pudding and
bake at 350 for 10-15 minutes until golden.

1 cup sugar
1/4 cup flour
1/2 cup dry cocoa
2 cups milk
3 eggs, separated
2 Tbsp. butter
1 teaspoon vanilla extract
6 Tbsp. sugar
1 teaspoon vanilla extract
1 pre-baked 9 inch pie crust.
In heavy saucepan, combine sugar, flour , cocoa and milk. Bring to boil over
medium heat.
Boil 2 minutes and remove from heat. Stir 1/4 cup hot mixture into beaten egg
yolks and
then return to hot mixture stirring constantly. Return to heat and cook 2
minutes more.
Remove from heat and stir in butter and vanilla extract. Pour into baked crust.
Beat 3 egg whites, 6 Tbsp. sugar, and 1 teaspoon vanilla extract until stiff
peaks form.
Spread over hot pudding and bake at 350 for 10-15 minutes until golden brown.

PEANUT BUTTER PIE like "Little Joe's" Oneonta, AL
1 Pre-baked 9 inch Deep Pie Crust
Peanut Butter Layer:
1 cup confectioner's sugar
1/3 cup creamy peanut butter
Combine sugar and peanut butter until crumbly. Set aside.
Custard Filling:
1-1/2 cups sugar
6 Tbsp. flour
1/4 tsp. salt
2-1/4 cups milk
3 Egg yolks, beaten
1/4 cup butter
1 teaspoon vanilla extract
In heavy 3 qt. saucepan, combine sugar, flour, salt and milk. Over medium heat,
bring to boil, boil for 2 minutes. Remove from heat. Stir 1/2 cup hot mixture
beaten egg yolks; return to hot mixture, stirring while adding. Return to heat
bring to boil; boil 2 minutes, stirring constantly. Remove from heat and add
butter and vanilla.
3 egg whites
1/4 tsp. cream of tartar
6 Tablespoons sugar
1/2 tsp. vanilla extract
Beat until stiff peaks form.
Sprinkle 1/2 cup Peanut Butter Sugar Mixture in bottom of baked pie crust.
Top with 1/2 of the cooked custard.
Sprinkle 1/2 cup of Peanut Butter Sugar Mixture over custard.
Fill crust with remaining custard.
Top with prepared Meringue.
Bake at 350 degrees for 12-15 minutes until golden.
Sprinkle with remaining 1/3 cup Peanut Butter Sugar Mixture.

Fried Apple or Peach Pies
2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup shortening
4 Tbsp. ice water
1 Tbsp. vinegar
Mix flour, salt, & baking soda. Cut in shortening with fork or pastry blender
crumbly. Sprinkle with water and vinegar. Form into dough. Refrigerate 2 hours
or overnight. Roll on lightly floured surface. Do not overwork dough. Makes 8-10
fried pies or 1 deep dish pie pastry.
3 cups peeled and diced apples or peaches
1/2 cup water
2/3 cup sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
2 Tbsp. flour
Alternate Dried Fruit (use 2 pkgs.) chopped
and 1-1/2 cups water, sugar, flour and spices.
Cook fruit and water until tender but not mushy. Add remaining ingredients and
cook until thick. Use heaping Tbsp. of filling for each fried pie. Fry in 1/2"
oil in iron skillet. Turn once.
Glaze if desired:
Combine 1 cup confectioner's sugar and 1/4 cup water. Brush on hot pies.

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