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The Cook Stove / Pies & Deserts
Chocolate Banana Cream Pie
½ cup sugar
¼ cup corn starch
¼ teaspoon salt
1½ cups milk
1 cup whipping cream
3 egg yolks, lightly beaten
1 tablespoon butter
2 teaspoons vanilla extract
1 pastry shell (9 inch), baked
4 squares (1 oz. Each) semisweet chocolate, melted
2 medium firm bananas, sliced
Whipped cream and chocolate shavings, optional
In a saucepan, combine sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Add a small amount of egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla. Pour half into the pastry shell; cover and refrigerate for 1 hour. Do not stir. Arrange bananas over filling. Carefully spoon chocolate custard over all. Refrigerate for at least two hours. Garnish with whipped cream and chocolate shavings if desired.
Maple Pecan Pie
3 eggs
½ cup sugar
1 cup maple syrup
3 tablespoons butter, melted
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup pecan halves
1 unbaked pastry shell (9 inch)
In a bowl, whisk eggs and sugar until smooth. Add syrup, butter, vanilla, salt and pecans. Pour into pie shell. Bake at 375 degrees for 40-45 minutes or until a knife inserted near the center comes out clean.
Peanut Butter Pie
1/3 cup creamy peanut butter
1 package (3 oz.) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners’ sugar
¼ cup milk
1 carton (8 oz.) frozen whipped topping, thawed
1 chocolate crumb crust (9 inch)
2 tablespoons chopped peanuts and chocolate curls if desired.
In a mixing bowl, beat peanut butter, cream cheese and butter until smooth. Add sugar and milk; fold in whipped topping. Pour into the crust. Cover and freeze for at least 4 hours. Remove from the freezer just before serving. Garnish with peanuts and chocolate curls if desired.
Coconut Macaroons
2 egg whites
2/3 cup sweetened condensed milk
½ teaspoon salt
2 ½ cups coconut
1 teaspoon vanilla flavoring
½ teaspoon almond flavoring
Beat egg whites until stiff and dry.
Combine, milk, salt, coconut and flavorings.
Mix thoroughly. Carefully fold into egg whites.
Drop by teaspoonfuls onto well oiled baking sheet.
Bake in slow oven (325 degrees) about fifteen minutes.
Makes about 30.
Pumpkin Pie with Cheese Crust
Filling
2 cups milk
1 teaspoon cinnamon
¼ teaspoon salt
2/3 cup brown sugar
½ teaspoon ginger
2 eggs, slightly beaten
1½ cups cooked pumpkin, fresh or canned.
Cheese Crust
2/3 cup of flour
3 tablespoons shortening
½ teaspoon salt
1 ½ cup grated cheese
2 tablespoons cold water
Sift flour, measure and sift with salt.
Cut in shortening and cheese with two spatulas.
Work water in lightly with spatula until little balls of dough
just hang together in one large ball. Turn onto lightly floured board.
Roll in sheet 1/8 inch thick. Shape pastry to fit pie pan.
Combine ingredients for the filling. Mix thoroughly.
Pour into pastry-lined pan. Bake in hot oven (425 degrees)
about 25 minutes, or until an inserted knife comes out clean.
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