PIES

by **Noel+** » Sat Apr 05, 2008 10:01 pm

Here are a few of our favorite Christmas pie recipes! Please add your own!

Pumpkin Pie

Best Flaky Pastry:
1 cup Gold Medal all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
2 to 3 tablespoons cold water

Filling:
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 ounces) pumpkin (not pumpkin pie mix) - make your own
1 can (12 ounces) evaporated milk

Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9 x 1-1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry even with plate. Cut scraps of rolled pastry with tiny leaf-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge.

Heat oven to 425 F.

Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in remaining ingredients.

To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 15 minutes.

Reduce oven temperature to 350 F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Immediately refrigerate any remaining pie after serving.

Note:
The cutouts that top the filling are baked on a cookie sheet while the oven is at 425°F. It will take just a few minutes for them to bake golden brown. Let cool. Once pie has baked and cooled, top with baked pastry in the branch of leaves pattern.

Top this pie with "spiced cream clouds" without last-minute fuss! For 8 nice dollops, simply beat 1/2 cup whipping (heavy) cream with 1 tablespoon packed brown sugar and 1/4 teaspoon ground cinnamon in a chilled small bowl with an electric mixer on high speed until stiff. If making ahead, drop the whipped cream by 8 dollops onto waxed paper and freeze uncovered at least 2 hours, then cover tightly and freeze no longer than 2 months. If you plan to add a candy pumpkin when serving, make a depression in each dollop before freezing. Once on the pie, the frozen dollops need to stand only 5 minutes before serving.

by **Noel+** » Sat Apr 05, 2008 10:03 pm

Brandywine Pie

3 cups cornflake crumbs
1/3 cup softened butter
3 tsp. sugar

In a large bowl mix all together and line in a pie dish.

Topping:

1 1/2 tsp. gelatin
1/4 cup cold water
3 eggs separated
2 tsp. brandy essence or 2 tablespoons brandy
1 1/4 cups heavy cream
1 cup sugar

Mix gelatin with cold water and dissolve over boiling water.

Beat the egg whites until stiff and gradually beat in the sugar.

Beat the cream until stiff.

Beat the egg yolks till lemon colored and add the brandy. Mix in the gelatin mixture.

Fold all ingredients together and pour over base. Let set in fridge before serving.

by **Noel+** » Sat Apr 05, 2008 10:04 pm

Lemon Mouse Pie

3 cups cornflake crumbs
1/3 cup softened butter
3 tsp. sugar

In a large bowl mix all together and line in a pie dish.

Topping:

1 1/2 tsp. gelatin
1/4 cup cold water
3 eggs separated
2 tsp. brandy essence or 2 tablespoons brandy
1 1/4 cups heavy cream
1 cup sugar

Mix gelatin with cold water and dissolve over boiling water.

Beat the egg whites until stiff and gradually beat in the sugar.

Beat the cream until stiff.

Beat the egg yolks till lemon colored and add the brandy. Mix in the gelatin mixture.

Fold all ingredients together and pour over base. Let set in fridge before serving.

by **Noel+** » Sat Apr 05, 2008 10:07 pm

Chocolate Peanut Butter Pie

Ingredients:
1 (6 oz.) Keebler (R) Ready Crust (R) Graham Cracker Pie Crust
1 (14 oz.) can Chocolate Sweetened Condensed Milk (NOT evaporated milk)
1/4 cup creamy peanut butter
1 (8 oz.) container frozen non-dairy whipped topping, thawed (3 1/2 cups)

1. In large bowl, combine sweetened condensed milk and peanut butter, mix well.
2. Fold in whipped topping.
3. Spoon into crust. Freeze 6 hours.
4. Garnish as desired. Freeze leftovers.

by **Noel+** » Sat Apr 05, 2008 10:10 pm

Kahlua Cheescake

3/4 c Gingersnap crumbs
3/4 c Graham cracker crumbs
1/4 c Powdered surgar
1/4 c Melted unsalted butter
2 pk 8 oz. cream cheese, softened
1 c Granulated sugar
4 Eggs
1 cn (1 pound) pumpkin
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1/4 ts Ground nutmeg
1/2 c Kahlua

In a bowl, combine gingersnap and graham cracker crumbs with powdered
sugar and butter. Toss to combine. Spread evenly onto bottom of
8-inch springform pan. Bake at 350 degrees F 5 minutes. Cool.

In a mixer bowl, beat cream cheese until smooth. Gradually add granulated
sugar and beat until light. Add eggs, one at a time, beating until
well after each addition.

Transfer 1 cup mixture to seperate bowl and
blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua. Pour half of
pumpkin mixture into prepared crust. Top with half of cream cheese
mixture. Repeat layers using remaining pumpkin and cream cheese
mixtures.

Using table knife, cut through layers with uplifting motion
in four to five places to create marbled effect.

Place on baking
sheet and bake at 350 degrees F for 45 minutes. Without opening oven
door, let cake stand in turned off oven 1 hour.

Remove from oven and
cool, then chill. Remove from pan.

by **Noel+** » Sat Apr 05, 2008 10:17 pm

Bailey's Irish Cream Cheesecake

CRUST
1 1/2 pk Graham crackers; crushed
1/3 c Sugar
6 tb Butter; melted

FILLING
24 oz Cream cheese; softened
1 1/2 c Sugar
3 T Cocoa
1 pt Whipping cream
5 Jumbo eggs separated
2 Env. knox gelatin
1/2 c Bailey's irish cream

Prepare crust:
Combine graham crackers, 1/3 cup sugar and 6 tb butter. Pat into bottom of a cheesecake pan and bake at 350 F for 10 minutes.

Prepare filling:
Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into 1 cup sugar. Add to gelatin mixture and cook over med. heat. stirring constantly until mixture thickens and bubbles. Cool.
Beat cheese in large bowl until light and fluffy. Add cocoa and beat again. Add Bailey's and beat some more. Slowly add gelatin mixture and blend well. Beat egg whites until soft peaks form. Add remaining 1/2 cup sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight.