Pies and Mini Pies (13 page)
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon all spice
1/4 teaspoon ginger
2 egg yolks
3/4 cup sugar
1/3 cup lemon juice
1 tablespoon grated lemon rind
2 egg whites
Canned cream
To make crust, combine vanilla wafers rolled very fine, butter, brown sugar, nutmeg, cinnamon, all spice and ginger.
Filling – Mix egg yolks, sugar, lemon juice and grated lemon rind. Beat egg whites separately and add. Beat 3/4 cup canned cream that has been chilled. Add canned cream last. Put filling in pan that has been lined with crumb mixture. Sprinkle a few crumbs on top for garnish. Freeze fast and serve right from freezer.
Note: Canned cream is not the same as evaporated milk. Both Nestle and Carnation make a product called Table cream or Thick Cream in a can in the baking aisle.
Waikki Pie
Coconut Crust:
3 tablespoons softened butter or margarine
3 cups shredded coconut
Combine butter and coconut. Press evenly into lightly buttered 9” pie plate, building up sides. Bake at 300 degrees F for 20 to 25 minutes or until crust is golden. Cool. Regular pastry shell may be used.
Filling:
1 cup unsweetened pineapple juice
1/2 teaspoon salt
3/4 cup sugar
1 tablespoon lemon juice fresh or frozen
1 envelope unflavored gelatin
1/2 cup cold water
3 well beaten egg yolks
3 stiff beaten egg whites
1/2 cup heavy cream whipped
Combine pineapple juice, salt, sugar and lemon juice. Heat until sugar dissolves. Soften gelatin in cold water. Dissolve in hot mixture. Gradually stir into egg yolks and mix well. Chill until partially set; fold in egg whites and whipped cream. Pour into cooled baked coconut crust. Chill until firm.
French Silk Chocolate Pie
Baked, cooled pie shell or ready-made pie shell
Chocolate Filling:
2 squares unsweetened chocolate (1 ounce each)
1/2 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
2 large eggs
Melt the chocolate in microwave at 50% power, stirring every 30 seconds until melted. Let cool. In a small bowl, combine margarine and sugar; blend well. Stir in chocolate and vanilla. Add eggs, beating for 5 minutes after each egg. Pour into cooled pie shell. Chill 2 hours or until firm. Before serving, top with whipped cream and walnuts or pecans, if desired.
French Silk Chocolate Mini Pies
** Use 2 9" crusts for 12 muffin cups or 24 mini muffin cups.
** Refrigerator pie crusts may be used.
** Add filling from French Silk Chocolate recipe after baking and cooling the mini pie crusts.
Spray muffin pans with Pam. Add a strip of parchment paper to the muffin cup to use as handles for removing the tiny pies easily. Fill muffin cups with pastry as directed below, depending on your mini pie size.
Muffin/Cupcake Pan: 2-3/4” mini pies
Pie crust:
Cut 3-1/2” or 4" circles with a biscuit cutter or use a bowl to cut the circle. Shape the pie crust into each regular size muffin cup. Bake at 450 degrees F for 8 to 10 minutes or until lightly browned.
Mini Muffin Pan: 1-3/4” mini pies
Pie Crust:
Make your favorite pie crust recipe. Roll the dough into 24 balls about 1" in diameter. Press the balls into the bottom and up sides of muffin cups. Bake at 400 degrees F 6 to 8 minutes or until lightly browned.
Refrigerated Pie Crust:
Cut 3" circles using a round cutter and shape into each mini muffin cup or roll the dough into 24 balls about 1" in diameter. Press the balls into the bottom and up sides of mini muffin cups. Bake at 400 degrees F 6 to 8 minutes or until lightly browned.
Oreo Cookie Pie
3 egg whites
Dash of salt
3/4 cup sugar
1 cup crushed Oreo® cookies (crumbs)
1/2 teaspoon vanilla
1/2 cup chopped nuts
Beat egg whites with salt. Gradually add sugar and beat until very stiff. Add the cookie crumbs, vanilla and nuts. Put in a buttered 9” pie tin and bake at 325 degrees F for 35 minutes. Top with whipped cream and chocolate shavings or mini chocolate chips.
Hershey Bar Pie
1 9” graham cracker crust
6 bars 1.45 ounces almond or plain Hershey® chocolate
18 large marshmallows
1/2 cup milk
2 cups whipped cream
Prepare pie crust. Melt chocolate and marshmallows with milk in double boiler; cool. Fold in whipped cream. Spoon into crust. Refrigerate at least 8 hours. Garnish with additional whipped cream and shaved chocolate if desired.
Hershey Bar Mini Pies
Graham Cracker Crust for Mini Muffin Pan: 1-3/4” mini pies
2 cups graham cracker crumbs
6 tablespoons butter, melted
5 tablespoons sugar
In a bowl, mix graham cracker crumbs, butter and sugar. Form an oblong ball in your hand by squishing the dough. If the dough doesn't stay together in a ball, more butter might be needed.
Spray muffin pans with Pam. Add a strip of parchment paper to the muffin cup to use as handles for removing the tiny pies easily. Form the dough into balls about 1 1/2" in diameter. Press the balls into the bottom and up sides of muffin cups.
Bake at 325 degrees F for 8 minutes. The crusts need to cool before removing from pan. As they cool, they will form a crust.
Yield: 24 graham cracker mini crusts.
Mile High Pie
Crust:
1 cup flour
1/2 cup margarine, melted and cooled
1/2 cup chopped pecans
1/4 cup brown sugar
Beat sugar into margarine. Stir in flour and nuts. Spread evenly in a shallow pan. Do not pat down. Bake in preheated over 350 degrees F for 15-20 minutes. Cool. Crumble crust and sprinkle 2/3 of the crumbs in a 13 x 9 dish. Set aside remaining crumbs.
Filling:
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
10 ounces frozen strawberries, partially thawed
1/2 teaspoon lemon juice
1 1/2 cups Cool Whip®
Beat egg whites with cream of tartar until stiff peaks form. Beat in sugar, strawberries and lemon juice. Beat for 10 minutes. Fold in Cool Whip®. Spread over crumbs, then sprinkle remaining crumbs on top. Cover and freeze. Thaw slightly before serving. Cut into large squares.
Daiquiri Pie
1 baked or unbaked graham cracker crust
4 ounce package lemon pudding and pie filling
1/3 cup sugar
3 ounce package lime Jell-O®
2 eggs, beaten
2 1/2 cups water
1/2 cup light rum
1 3/4 cups thawed Cool Whip®
Combine pudding powder, sugar and Jell-O® in a pan. Mix the eggs with the water. Stir 1/2 cup of the eggs and water into the pudding mixture. Add remaining egg water and bring to a boil over medium heat, stirring constantly. Remove from heat; stir in rum. Blend Cool Whip® into chilled mixture. Spoon into crust and chill 2 hours. Garnish with whipped topping.
Daiquiri Mini Pies
Graham Cracker Crust for Mini Muffin Pan: 1-3/4” mini pies
2 cups graham cracker crumbs
6 tablespoons butter, melted
4 tablespoons sugar
In a bowl, mix graham cracker crumbs, butter and sugar. Form an oblong ball in your hand by squishing the dough. If the dough doesn't stay together in a ball, more butter might be needed.
Spray muffin pans with Pam. Add a strip of parchment paper to the muffin cup to use as handles for removing the tiny pies easily. Form the dough into balls about 1 1/2" in diameter. Press the balls into the bottom and up sides of muffin cups.
Bake at 325 degrees F for 8 minutes. The crusts need to cool before removing from pan. As they cool, they will form a crust.
Yield: 24 graham cracker mini crusts.
Pineapple Jell-O® Pie
Graham cracker crust
1 cup crushed pineapple
12 large marshmallows
3 teaspoons strawberry Jell-O®
1 cup whipped cream
2 teaspoons powdered sugar
Heat pineapple and add to marshmallows. Add to Jell-O® and cool. Add whipped cream to which 2 teaspoons powdered sugar has been added. Put in graham cracker crust.
Pineapple Jell-O® Mini Pies
Graham Cracker Crust for Mini Muffin Pan: 1-3/4” mini pies
2 cups graham cracker crumbs