pie

Deserts For Thanksgiving

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Dang Good Pie

Dang Good Pie

FILLING

3 tablespoons four
¼ teaspoon salt
3 eggs
6 tablespoons (1/4 stick) unsalted butter, melted and cooled.
1 cup canned crushed pineapple, drained
1 cup sweetened shredded coconut
1 ½ cups sugar
½ cup pecans, toasted and coarsely chopped
1 prepared pie crust

Set the oven rack in the middle position.  Pre-heat the oven to 350F.

To make the filling Add the flour and salt to a small bowl and whisk to combine.  Set aside.

Add the eggs to a large bowl and whisk.  Add the butter to the eggs and whisk to combine.  Add the flour
And salt and continue whisking.  Add the crushed pineapple and coconut whisking.  Add the crushed pineapple and coconut and mix in. Add the sugar and chopped pecans.

Pour the filling into the piecrust.  Bake the pie for 25 minutes, covering with rented aluminum foil if the crust is browning too quickly.  Do not allow the foil to touch the filling.  Continue baking for another 30 to 35 minutes.  The pie is done when a metal tester inserted into the center comes out clean.  The surface of the pie should be golden brown and firm.

Remove the pie from the oven and transfer to a wire rack to cool.  Place the cooked pie in the refrigerator, uncovered, for at least 3 hours before cutting.  Decorate with puffs of sweetened whipped cream around the edge of the pie before serving.    Any leftover pie should be loosely wrapped with wax paper and stored on the refrigerator.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
http://www.thasc.com

Getting Ready For Thanksgiving

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Pecan Pie and Pumpkin Pecan Pie.jpg

Eleanor Pecan Pie

  • 1 unbaked 9-inch pie shell
  • 3 or 4 eggs
  • 1 cup brown sugar
  • 1/3 cup butter
  • 1 cup light corn syrup
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
  • ¼ teaspoon salt
  • whole pecans for garnish
  • 1 pint cream, whipped, for garnish

Cream 1/3 cup butter with 1 cup brown sugar. Beat in one egg at a time, stir in 1 cup light corn syrup, 1 cup coarsely chopped pecans, 1 teaspoon vanilla, and 1/4 teaspoon salt. Fill the pie shell with the mixture.  Preheat the oven to 375 degrees F, and bake the pie in this moderate oven for about 35 to 40 minutes. When the pie is set and has cooled off, decorate the top with pecan halves.  Garnish with whipped cream around the entire edge. The whipped cream may be further trimmed with tiny leaves baked from left-over small pieces of pie crust dough.

Nancy Pumpkin Pecan Pie

  • 1 unbaked 9-inch pie shell
  • 4 eggs, slightly beaten
  • 2 cups canned or mashed cooked pumpkin
  • 1 cup sugar
  • ½ cup light corn syrup
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup chopped pecans

Flute edge of pie so that it has a high rim to hold filling. Combine all ingredients except pecans in large bowl. Stir until well blended. Pour into pie shell. Top with pecans. Bake in a 350 degrees F oven for 50 to 60 minutes or until set. Serve with whipped cream, if desired. Makes 6 to 8 servings.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Summer Pies

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Double Chocolate Chess Pie.jpgDouble Chocolate Chess Pie

For The Crust:

  • 20 chocolate sandwich cookies finely crushed
  • ¼ teaspoons salt
  • 4 tablespoons butter
  • 2 tablespoons milk

Filling:

  • 5 tablespoons cocoa powder, divided
  • 1 ½ cups sugar
  • 1/4 teaspoons salt
  • 3 tablespoons all-purpose flour
  • 1 ½ sticks butter
  • 2 tablespoons vanilla extract
  • 1 tablespoon cocoa powder
  • 4 large eggs, slightly beaten

Make the Crust: In a large bowl, combine all of the ingredients together. Pat onto bottom and sides of a 9-inch pie pan. Bake at 350 degrees F. for 7-10 minutes or until set. Remove from oven and let cool for 30 minutes

Make the Filling: Preheat oven 350 degrees F. Bake crust for 7-10 minutes. Mix 4 tablespoons cocoa, sugar, salt and flour in a bowl. Melt butter in microwave and add the cocoa mixture. Add vanilla and remaining cocoa powder. Beat in the eggs. Pour into the pie crust and bake at 350 degrees F for 45 minutes.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Christmas In July

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Christmas Grasshopper PieChristmas Grasshopper Pie

Crust:

  • 3 cups Crushed chocolate wafer cookies
  • 1/3 cup unsalted butter, melted
  • ¾ cup semisweet chocolate chips melted

Grasshopper Filling

  • 1 ¾ cups of whole milk
  • 12 ounces miniature marshmallows or 12 ounces marshmallow crème
  • ½ cup sour cream
  • 3 tablespoons crème de menthe liqueur
  • 3 tablespoons crème de cacao liqueur
  • 4-5 drops green food coloring

Holiday Marzipan Decorations:

  • ½ cup Marzipan
  • Green, Red and yellow food coloring
  • Confectioners’ sugar for dusting
  • 3 tablespoons confectioners’ sugar mixed with a 1 teaspoon water

Toppings:

  • 2 cups whipped cream
  • 8 maraschino cherries
  • Holiday Marzipan Decorations

Crust: Toss the cookies crumbs and the butter in a large bowl until well coated. Butter and flour a 10 inch pie pan. Using your hands, press the crumb mixture onto the bottom and sides of the pan. The bottom, sides and edge of the crust should be ¼ inch thick. Using your fingers, flatten the edge flush with the top of the pan. Freeze for 30 minutes. Spread the melted chocolate over the cold crust and refrigerate for 20-30 minutes to set before using.

Holiday Marzipan Decorations: Color about 1/3 cup marzipan with green food coloring. Pull off a piece of the remaining marzipan, roll it into a ½ inch ball and color it yellow. Color the remaining marzipan red. Divide the green marzipan into 6 equal pieces and roll them into balls. Roll out the red marzipan on a work surface covered with confectioners’ sugar to a thickness of 1/16 inches. Using a cookie cutter or working freehand with a knife, cut out ¾ inch flowers, curl up the edges of the petals. Roll out the yellow marzipan to a thickness of 1/15 inch. Using a plastic coffee stirrer, or working freehand with a knife, cut out 1/8 inch dots. Attach the dots to the flowers and the flowers to the balls with the confectioners’ sugar mixture

Method: Preheat the oven to 325 F. Bake the crust for 7-8 minutes or until the bottom feels crisp. Cool in the pan for 10 minutes then transfer to a rack to cool completely. To make the filling, heat the milk in the top of a double boiler set over simmering water until bubbles appear. Do not allow the milk to boil. Add about one – fourth of the marshmallows and stir until melted. Add the sour cream and stir until thick and creamy. Remove from the heat and stir in the liqueurs and food coloring. Stir until fluffy integrated. Pour the filling into the crust, cover the plastic wrap, and freeze for 2-3 hours, or until firm. Remove from the freezer 30 minutes before serving. Spoon the whipped cream into a pastry bag fitted with a large star shaped tip. Pipe seven mounds of cream in a ring around the border of the pie, just inside the crust, and a large mound in the center. Top each mound with a maraschino cherry. Place the marzipan decorations in between the mounds of cream.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Count Down To The 4th Of July

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Red Raspberry PieRed Raspberry Pie

Ingredients:

  • Two 9-inch unbaked pastry pie crusts
  • 3 cups raspberries
  • 1 ¼ cups water
  • 1 cup sugar
  • ¼ cup cornstarch
  • 1 tbsp. lemon juice
  • 2 tbsp. butter
  • Pinch of salt
  • Whipped cream (optional)
  • Vanilla ice cream (optional)

Preheat oven to 400 degrees F. Cook raspberries with water, sugar and cornstarch over medium heat until thick, stirring occasionally. Add lemon juice, butter and salt. Remove from heat. Let mixture cool in the refrigerator 30 minutes. Pour cooled mixture into unbaked pie crust. Cover with top crust and seal. Score top crust to vent. Bake for 10 minutes at 400 degrees F. Reduce heat to 350 degrees F and continue baking for 30 minutes. Serve with whipped cream or vanilla ice cream, if desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Count Down To The 4th Of July

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Strawberry Eggnog PieStrawberry Eggnog Pie

Ingredients:

  • One 9-inch baked pastry pie crust
  • 1 tsp. unflavored gelatin
  • 2 tbsp. cold water
  • ¾ cup milk, scalded
  • 2 tbsp. cornstarch
  • ½ cup sugar
  • ½ tsp. salt
  • ¼ cup milk
  • 3 large egg yolks, beaten
  • 1 tbsp. butter
  • 1 cup whipped cream
  • 1 tbsp. vanilla extract

Strawberry Pie filling:

  • 2 cups water
  • 1 cup sugar
  • 2 rounded tbsp. cornstarch
  • 1 (3 oz.) box strawberry gelatin
  • 1 lb. fresh strawberries, stemmed, hulled and sliced, plus extra for garnish

Place gelatin in a small bowl and add cold water. Scald the milk over low heat, stirring continuously, until bubbles form around the edges. Set aside. Mix together cornstarch, sugar and salt; add ¼ cup scalded milk, beaten egg yolks, butter, gelatin and cornstarch mixture in a saucepan and cook over low heat until thick. Let cool. Fold in whipped cream and vanilla. Pour into pie crust and let set in refrigerator, at least 4 hours.

To make the pie filling: Boil water, sugar and cornstarch in a saucepan over high heat. Add gelatin, reduce heat to medium, and stir until the mixture thickens. Let cool until warm but not hot. Add the strawberries to the glaze when it is warm but not set. Pour the strawberry mixture on top of eggnog mixture into baked pie crust. Chill for at least 2 hours, or until fully set and chilled.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Old Fashioned Southern Chess Pie

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Old Fashioned Southern Chess Pie

 Ingredients:

  • ½ cup butter
  • 1 ½ cups sugar
  • 1 tbsp. vinegar
  • 1 ½ tbsp. cornmeal
  • 3 large eggs, slightly beaten
  • 1 tsp. vanilla extract
  • 1 (9 inch) unbaked pie crust

 Preheat oven to 425 degrees F. Melt the butter over low heat in a small saucepan. Add the sugar and stir to combine. Remove from the heat, and add the vinegar, cornmeal, eggs and vanilla, stirring well. Pour into the crust and bake for 10 minutes. Reduce the temperature to 300 degrees F, and bake for an additional 40 to 45 minutes or until the pie is set and golden brown. Makes 6 to 8 servings.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Getting Ready For Christmas

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Ambrosia Pie

Ambrosia Pie

Ingredients:

  • 1 (11 oz.) can mandarin orange in light syrup
  • 1 (8 ¼ oz.) can crushed pineapple in heavy syrup
  • 1 (8 oz.) package cream cheese, softened
  • 1 (14 oz.) can sweetened condensed milk
  • 2 ½ cups frozen whipped topping, thawed and divided
  • ¾ cup flaked coconut, toasted
  • 1 (9 oz.) graham cracker crust (extra serving size)
  • Garnishes: maraschino cherries, pecan halves, additional toasted coconut

Method:

Drain oranges and pineapple, reserving 2 tablespoons pineapple syrup. Gently press orange and pineapple between layers of paper towels to remove excess moisture.

Beat cream cheese at medium-high speed with an electric mixer until creamy. Gradually add reserved pineapple syrup and milk, beating until smooth. Fold in 1 ½ cups whipped topping. Gently fold in orange- pineapple mixture and ¾ cup coconut. Spoon filling into crust. Cover, freeze until firm or up to 1 month.

Let pie stand at room temperature 20 minutes before serving. Dollop remaining 1 cup whipped topping on top of pie. Garnish, if desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Summer Pies

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Chocolate Pecan Pie

Chocolate Pecan Pie

  • 1/3 lb. butter or margarine
  • 6 oz. dry cocoa
  • 1 cup sugar
  • ¼ cup oil
  • 1 1/3 cups white Karo syrup
  • 5 eggs, lightly beaten
  • 2 teaspoons vanilla
  • 2 cups chopped pecans
  • 1 (10 inch) pie shell

Preheat oven to 350 degrees F. In a saucepan melt butter. Add dry cocoa, sugar and oil. Stir until well blended. Add syrup, eggs, vanilla and pecans; mix well. Pour into pie shell and bake for 50 to 60 minutes. Cool pie. Refrigerate overnight.

Serve chilled or slightly warm topped with whipped cream or vanilla ice cream.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Summer Pies

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American Apple Pie

American Apple Pie

1 box refrigerated pie crust

Filling:

  • 6 cups thinly sliced, peeled apples (6 medium)
  • 3/4 cup sugar
  • 2 tablespoons all purpose flout
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice

Method:

  1. Preheat oven to 425 degrees F.
  2. Place 1 pie crust in ungreased 9 inch glass pie plate. Press firmly against sides and bottom of pie dish.
  3. In a large bowl mix filling ingredients, spoon into crust lined pie dish. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal, flute. Cut slits or shapes in several places in top crust.
  4. Bake 40 to 45 minutes or until apples are tender and pie crust is golden brown. Cover edge of crust with 2 to 4 inch wide strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com