BOB Recipe: Lemon Meringue Pie

from:  Pinnacle Foods Corp
Product:  Cream Corn Starch

BOB Recipe:  Lemon Meringue Pie

1/4 cup corn starch
1 cup sugar
1/4 cup lemon juice
3 egg yolks
1 1/2 cups water
1 teaspoon grated lemon rind (optional)
1 tablespoon margarine or butter
1 (9-inch) regular pre-baked pie shell

Directions For Filling:
In a medium saucepan, combine corn starch, sugar and lemon juice; mix well.  Beat egg yolks; add to corn starch mixture.  Add water.  Bring mixture just to boiling over medium heat and simmer gently for 5 minutes, stirring constantly.  Remove from heat.  Add margarine and grated lemon rind to thickened mixture and stir until thoroughly blended.  Pour into baked pie shell.  Prepare meringue.

Directions for Meringue:
3 egg whites
6 tablespoons sugar

Preheat oven to 400 F.  With electric mixer at high speed, beat egg whites until soft peaks form.  Gradually add sugar.  Continue to beat on high speed to form stiff, glossy peaks.  Spread meringue over filling, carefully sealing entire edge of crust to prevent shrinking.  Bake for 8 to 10 minutes or until golden.  Cool on cake rack away from draft for 2 hours.  Refrigerate, serve cold.

Rum-kissed Sweet Potato Pie

I’d certainly pick up a cream pie from a line up of pies — pumpkin or sweet potato pie would “I hate to say it” just be ignored or refused.    But it’s the season for making these pies, and really, my hubby just begged for me to make one for him….not for us (lol).   He said his mom would make sure there’s sweet potato pie at this time of the year.    Not with my family — sweet potatoes or “camote” never get to be baked or made into a baked dish.  Raw unpeeled sweet potatoes were just pierced  twice “not so deep”  with tines of fork and boiled until tender.  And we’d enjoy the baked yams or sweet potatoes with margarine and a sprinkle of white sugar, that’s it!   Ok, I had to make a sweet potato pie.  I consulted some friends, browsed some online recipes and took some notes.  I knew then what I’d need to add with my sweet potato pie — a little bit of “rum” magic!

Start roasting the sweet potatoes, it takes an hour to get the sweet potatoes ready to be pureed/mashed.

I’d just use a store-bought pie crust and blind baked it.  Remember to take out the pie crust from the freezer and leave it to thaw for about 30 minutes before handle it and fit into the pie dish and flute edges.   Line pie shell with foil and if you have another pie dish of same size (preferably glass pyrex dish), use it instead of putting pie weights (rice or beans).

Ready for my rum-kissed sweety pie?  Here’s the recipe, and yes, there’s rum!

Rum-kissed Sweet Potato Pie
Serve each slice with a dollop of whipped cream or marshmallow fluff.

1 blind-baked store-bought or favorite pie crust (see tip # 1)

Filling:
2 cups baked sweet potato puree  (see tip # 2)
1/4 cup (1/2 stick) butter, melted
1/2 cup light brown sugar, packed
1/4 cup maple or maple-flavored pancake syrup
3 large eggs
1 egg yolk
1 teaspoon pure vanilla extract
1/2 teaspoon pumpkin pie spice mix
1/2 teaspoon ground cinnamon
1/4 teaspoon iodized salt
3/4 cup evaporated milk
1/4 cup dark rum

Preheat oven to 375.  In a large bowl, beat together all filling ingredients with mixer  until smooth.  Pour into the partially-baked pie crust.  Cover pie edges with aluminum foil (to prevent overbrowning of the pie edges).  Bake for about 5o minutes or until the center of pie is set.  Cool the pie to room temperature before serving.

Tip # 1 – Fit pie crust into a 9-inch pie pan.  Crimp edges.  Line pie shell with foil and fill with uncooked rice or beans.   Blind bake in 375 F oven for 20 minutes.  Remove foil and pie weights (rice or beans) before filling.

Tip # 2 – Pierce each sweet potato (use 3 medium sized) with a fork  2 or times and place them on a foil-lined large baking tray.  Roast at 425 F for about an hour, until potatoes are soft (turn sweet potatoes over halfway through the baking time).  Cool slightly before peeling and mash using fork or potato masher.

Great Apple Pie

You don’t even have to make your own crust, just use a store-bought frozen Deep Dish Pie Crust.

from:  the Suburban Woman

GREAT APPLE PIE

Pie Filling:
7 cups sliced pared apples (6 MacIntosh & 1 Granny Smith)
2/3 cup sugar
1/2 teaspoon ground cinnamon (I use 1 teaspoon)
1 1/2 tablespoons butter

Combine apples, sugar and cinnamon.  Turn into pie shell and then dot with butter.

Topping:
1 cup all-purpose flour
1/2 cup light brown sugar, firmly packed
1 1/4 teaspoons ground cinnamon
1/2 cup butter

Cut in butter into flour, brown sugar and cinnamon mixture until crumbly.  Pile topping on apple mixture.  Bake at 400 F for 50 minutes.

Millrose Restaurant’s Milk Chocolate Pecan Pie

Found this wonderful chocolate pecan pie recipe.

from:  Millrose Restaurant (Pastry Chef Joanne Peters)
Source:  the Suburban Woman

Millrose Restaurant’s Milk Chocolate Pecan Pie

In food processor, blend together:
4 oz melted butter
2/3 cup brown sugar

Then add to mixture just until combined:
3 eggs

Then add all the following and blend:
1/2 cup corn syrup
1 1/4 teaspoons vanilla extract
1 oz bourbon
1/2 teaspoon salt

Then add and pulse:
2 tablespoons flour

Remove mixture from food processor and transfer to a large bowl.  Fold in:
4 oz milk chocolate, melted
1 1/3 cups chopped pecan pieces
1 cup whole pecans

Pour into your favorite prepare 9-inch pie crust.  Bake pie on cookie sheet in 325 F oven for 20 minutes.  Turn temperature down to 300 F and bake additional 25 minutes.  Pie should look dry on top and be slightly puffed.  Let cool completely before cutting with a serrated knife.  Serve with fresh whip cream or ice cream.

BOB RECIPE: Classic Chicken Pot Pie

from:  Pillsbury
Product:  Refrigerated pie crusts

BOB RECIPE:  Classic Chicken Pot Pie

Prep Time: 25 minutes  Start to Finish:  1 hour and 5 minutes

Crust:
1 box (15 oz) refrigerated pie crusts, softened as directed on box

Filling:
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed

Heat oven to 425 F.  Make pie crusts as directed on box for Two-Crust pie, using 9-inch glass pie plate.

In 2-quart saucepan, melt butter over medium heat.  Add onion; cook 2 minutes, stirring frequently, until tender.  Stir in flour, salt and pepper until well blended.  Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in chicken and mixed vegetables.  Remove from heat.  Spoon into crust-lined pie plate.  Top with second crust; seal edge and flute.  Cut slits in several places in top crust.

Bake 30 to 40 minutes or until crust is golden brown.  During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.  Let stand 5 minutes before serving.   6 servings.

BOB RECIPE: Chocolate Chip Pie

from:  Nestle
Product:  Semi sweet chocolate morsels

BOB RECIPE:  CHOCOLATE CHIP PIE

1 unbaked 9-inch deep dish pie shell*

2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz) Semi sweet chocolate morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)

Preheat oven to 325 F.

Beat eggs in large mixer bowl on high speed until foamy.  Beat in flour, granulated sugar and brown sugar.  Beat in butter.  Stir in morsels and nuts.  Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between outside edge and center comes out clean.  cool on wire rack.  Serve warm with whipped cream, if desired.

*If using frozen pie shell, use deep-dish style, thawed completely.  Bake on baking sheet; increase baking time slightly.