3 1-ounce unsweetened chocolate
1/2 cup (1 stick) butter
4 eggs, lightly beaten
3 tablespoons light corn syrup
1½ cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 unbaked 9-inch pie shell
Melt chocolate and butter together and cool. Beat syrup, sugar, salt, and vanilla into eggs. Add chocolate and butter mixture. Beat until well-blended. Pour into shell. Bake at 350º F for 25 to 30 minutes until top is crusty and set; mixture will shake like custard. This may be topped with ice cream or whipped cream. Filling may also be used to make 30 1½-inch tarts.
Sarah (Paula)
Showing posts with label Pie. Show all posts
Showing posts with label Pie. Show all posts
Coffee-Chocolate Layer Pie
1/2 cup butter
2 cup vanilla wafer crumbs
1 package regular chocolate pudding mix
2 cups milk
1 package whipped topping mix
1/4 cup sifted powdered sugar
1½ teaspoon instant coffee granules or powder
1/2 cup cold milk
1/2 teaspoon vanilla
1/4 cup toasted slivered almonds
To make crust, melt butter in small saucepan, about 2-3 minutes. Stir in vanilla wafer crumbs. Press firmly into a 9-inch pie plate and set aside. Combine chocolate pudding mix with 2 cups of milk in a 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture starts to boil, about 5 minutes. Remove from heat and pour into crumb crust. Chill. Combine whipped topping mix, powdered sugar, and coffee granules in a small mixer bowl. Add remaining 1/2 cup milk and vanilla. Beat until light and fluffy. Spread over chilled chocolate layer in crust. Top with almonds and chill 3-4 hours.
Beverly
2 cup vanilla wafer crumbs
1 package regular chocolate pudding mix
2 cups milk
1 package whipped topping mix
1/4 cup sifted powdered sugar
1½ teaspoon instant coffee granules or powder
1/2 cup cold milk
1/2 teaspoon vanilla
1/4 cup toasted slivered almonds
To make crust, melt butter in small saucepan, about 2-3 minutes. Stir in vanilla wafer crumbs. Press firmly into a 9-inch pie plate and set aside. Combine chocolate pudding mix with 2 cups of milk in a 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture starts to boil, about 5 minutes. Remove from heat and pour into crumb crust. Chill. Combine whipped topping mix, powdered sugar, and coffee granules in a small mixer bowl. Add remaining 1/2 cup milk and vanilla. Beat until light and fluffy. Spread over chilled chocolate layer in crust. Top with almonds and chill 3-4 hours.
Beverly
Triple Crown Pie
2 eggs, room temperature
3/4 dark sugar
1/2 cup dark corn syrup
2 tablespoons butter
1/2 teaspoon vanilla
pinch of salt
1/3 cup bourbon
4½ ounce pecans, chopped
1/2 cup chocolate chips
1 9-inch unbaked pie shell
whipped cream for garnish
Preheat oven to 350º F. Beat eggs on high speed in a small bowl with an electric mixer until light and lemon-colored. Gradually beat in sugar. Reduce speed to low; add syrup, butter, vanilla, salt, and bourbon. Pour mixture into unbaked pie shell, then sprinkle pecans and chocolate chips on top. Bake until golden brown, about 40 minutes. Serve warm, topped with whipped cream.
Beverly
3/4 dark sugar
1/2 cup dark corn syrup
2 tablespoons butter
1/2 teaspoon vanilla
pinch of salt
1/3 cup bourbon
4½ ounce pecans, chopped
1/2 cup chocolate chips
1 9-inch unbaked pie shell
whipped cream for garnish
Preheat oven to 350º F. Beat eggs on high speed in a small bowl with an electric mixer until light and lemon-colored. Gradually beat in sugar. Reduce speed to low; add syrup, butter, vanilla, salt, and bourbon. Pour mixture into unbaked pie shell, then sprinkle pecans and chocolate chips on top. Bake until golden brown, about 40 minutes. Serve warm, topped with whipped cream.
Beverly
Southern Pecan Pie
1 nine-inch pastry shell
1 cup pecans
3 eggs
1 cup corn syrup
1/3 cup sugar
1/8 teaspoon salt
1/4 cup melted butter
Line pastry shell with pecans. Beat eggs well and add the corn syrup, sugar, salt, and butter. Turn into the crust and bake in a 425º F oven for 10 minutes. Reduce the heat to 350º F and bake 40 minutes longer. Let cool before serving.
Mimi
1 cup pecans
3 eggs
1 cup corn syrup
1/3 cup sugar
1/8 teaspoon salt
1/4 cup melted butter
Line pastry shell with pecans. Beat eggs well and add the corn syrup, sugar, salt, and butter. Turn into the crust and bake in a 425º F oven for 10 minutes. Reduce the heat to 350º F and bake 40 minutes longer. Let cool before serving.
Mimi
Strawberry Glaze Pie
"Better than Shoney's!!!" says the cook.
Fill baked pie shell with strawberries.
3/4 cup sugar
1/4 teaspoon salt
1 or more tablespoon cornstarch
1 cup water
Cook 5 minutes on the stove until thick and clear. Pour over berries. Chill. May add red food coloring to get a better color on the pie.
Beverly
Fill baked pie shell with strawberries.
3/4 cup sugar
1/4 teaspoon salt
1 or more tablespoon cornstarch
1 cup water
Cook 5 minutes on the stove until thick and clear. Pour over berries. Chill. May add red food coloring to get a better color on the pie.
Beverly
Dorrie's Apple Pie
We all associate this recipe with Dorrie, although she credits her grandma for it.
3 pounds green apples, peeled and cut
6-8 tablespoons sugar, to taste
ground cinnamon
4 tablespoons butter
1 small lemon, halved
2 pie crusts
Place first crust in the bottom of a 9-inch pie plate, letting the edges fall over the rim. Place half the apples on the crust, sprinkle with 3-4 tablespoons of sugar, and liberally sprinkle with cinnamon. Dab half the butter, in pats, on top of the apples. Squeeze one half of the lemon across the top. With the remaining ingredients, repeat the layers. Cover with the other pie crust, seal the edges, and make holes for steam to escape.
Bake at 350°F for 1 hour.
Dorrie
3 pounds green apples, peeled and cut
6-8 tablespoons sugar, to taste
ground cinnamon
4 tablespoons butter
1 small lemon, halved
2 pie crusts
Place first crust in the bottom of a 9-inch pie plate, letting the edges fall over the rim. Place half the apples on the crust, sprinkle with 3-4 tablespoons of sugar, and liberally sprinkle with cinnamon. Dab half the butter, in pats, on top of the apples. Squeeze one half of the lemon across the top. With the remaining ingredients, repeat the layers. Cover with the other pie crust, seal the edges, and make holes for steam to escape.
Bake at 350°F for 1 hour.
Dorrie
Bourbon Pecan Pie
3 eggs
1 cup dark brown sugar
1 cup light corn syrup
2 Tbsp butter
1 tsp vanilla
1-2 (or 3-4) Tbsp bourbon
1 ½ cup coarsely chopped pecans
1 unbaked piecrust
Beat the eggs slightly. Add sugar, corn syrup, melted butter, vanilla and bourbon. Stir to blend. Stir in pecans and pour into pie shell. Cover the edge with foil so it does not brown too fast. Place in a 350F oven and bake for 25 min. Remove foil and bake another 25-30 min or until done in the center (insert a knife halfway between the center and the edge. If it comes out clean, the pie is done.) Cool before slicing.
Martha & Sarah
French Silk Chocolate Pie
½ cup butter
¾ cup sugar
1 oz. unsweetened chocolate
2 eggs (can use pasteurized egg substitute)
1 tsp vanilla
1 baked pie shell
Melt chocolate over hot water and cool it. Cream butter. Gradually add sugar and blend in chocolate. Add vanilla and eggs, one at a time. Cream very thoroughly and put into pie shell. Chill 1-2 hrs and top with whipped cream. Tip: a double recipe fills pie shell more completely.
Paula
Paula
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