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Tag Archives: pie

Chocolate Mint Pie

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When I was growing up the chef at the local country club was a dessert genius! He had a million incredible recipes but one that really stood out was something he called, Tipton Pie. When I started baking I spent an inordinate amount of time trying to find this recipe but never did. However, this one is very close. If you like this recipe save it! I dug it out of an old Baker’s recipe book and you can’t find that little booger anywhere to save your life… trust me, I’ve tried.

This recipe is incredibly simple and no-bake (a nice perk considering it is 103 degrees today). If raw eggs make you nervous just get the pasteurized ones at the grocery store. Also, if you are hardcore you could make this with real whipped cream but I don’t recommend it. Strangely, Cool Whip is your best bet as it sets up better than real whipped cream. Can you believe that I am saying that?! But it is true.

Chocolate Mint Pie

Ingredients:

  • 1/2 cup butter
  • 3/4 cup sugar
  • 3 ounces unsweetened chocolate, melted and cooled
  • 1 teaspoon vanilla
  • 1/2 teaspoon peppermint extract
  • 3 eggs
  • 1 cup thawed Cool Whip
  • 1 baked 9-inch pie shell (I use a graham cracker crust)

Cream butter, gradually beat in sugar and continue beating until light and fluffy. Add melted chocolate, vanilla and peppermint extract. Add eggs one at a time, beating about 1 minute after each. Fold the Cool Whip into the chocolate mixture and spoon into pie shell. Chill at least 4 hours.

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Key Lime Pie

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The weather has been pretty drab up here in the Great White North (i.e. Iowa). I really don’t mind the cold but I hate the grey. My sister called me to tell me about this recipe because she knows I adore key lime pie. And with all the grey weather what could possibly make me feel better than a summer dessert like this one?

One look at the recipe should tell you how simple and quick it is. You can whip this together on a weeknight or at the last minute. I know the name says “Key lime” but I’m cheap and I just keep whatever off-brand lime juice I can find in my fridge so that’s what I used. But if you are feeling fancy buy some key limes (you’ll probably need around 20 or so limes because key limes are so small) and juice them yourself.

Key Lime Pie

Ingredients

  •             1 (9 inch) prepared graham cracker crust
  •             3 cups (2 cans) sweetened condensed milk
  •             1/2 cup sour cream
  •             3/4 cup key lime juice
  •             1 tablespoon grated lime zest (optional)

Preheat oven to 350 degrees F. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. Don’t wait for the pie to brown. Chill pie thoroughly before serving.

Yeller-Bellied Yank Pie

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This pie is called “Jefferson Davis Pie.” For those of you who don’t remember 8th grade history he was the Confederate president. Yes, they had one. Now, I love Southern cooking. Have you seen the ingredients I cook with? But, I’m about as big a Yank as you can be. So, I’ve renamed my pie. It is now “The Yeller-Bellied Yank Pie” and it is delicious. Though I can’t promise that this pie will not give you the sudden urge to wear a big hat, mix a mint julep, and watch the ponies run.

Note: I have a monster 9 ½ in pie pan that is a deep-dish. If I didn’t have such an enormous pie pan this would probably make 2 pies.

Jefferson Davis Pie (aka Yeller-Bellied Yank Pie)

Ingredients:

  • 1 cup white sugar
  • 1 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 cup butter, melted
  • 1 cup heavy cream
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 recipe pastry for a 9 inch single crust pie

Preheat oven to 425 degrees. In a large bowl, mix white sugar, brown sugar, and flour. Add butter, cream, eggs and vanilla. Mix until well blended. Pour into unbaked pie shell.

Bake at 425 degrees for 10 minutes, then reduce temperature to 350 degrees and continue baking for 45 to 50 minutes.