Summer Pies

Chocolate Marshmallow Pie

 

Chocolate Marshmallow Pie

 For the crust:

One 9-inch baked chocolate cookie or one 9-inch baked pastry crust

 Ingredients:

  • 30 large marshmallows
  • 3 ounces semisweet or milk chocolate
  • ½ cup milk
  • 1 cup whipped cream
  • 1 cup whipped cream (optional)
  • Chocolate shavings (optional)

 Method:

Heat marshmallows, chocolate and milk in double boiler until melted. Remove from heat; cool. When mixture has cooled, fold in 1 cup whipped cream. Pour into baked pie crust. Refrigerate until ready to serve.

 For the garnish:

Top with whipped cream and chocolate shavings, 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

 

Fantastic Football Food

Ham And Cheese Lattice Pies

ham-and-cheese-lattice-pies
Cook’s Tip: These pies can be made in advance, freeze uncooked and baked fresh when desired.

Ingredients:
9 ounces fresh ready-made puff pastry
1/3 cup finely chopped ham
2/3 cup full-fat soft cheese
2 tbsp chopped fresh chives
1 egg, beaten
2 tbsp freshly grated Parmesan cheese
pepper

Method:
Roll out the pastry thinly on a lightly floured counter. Cut out 12 rectangles measuring 6 x 2 inches.
Place the rectangles onto greased cookie sheets and leave to chill for 30 minutes.
Meanwhile, combine the ham, cheese and chives in a small bowl. Season with pepper to taste.
Spread the ham and cheese mixture along the center of 6 of the rectangles, leaving a 1 inch border around each one. Brush the border with a little beaten egg.
To make the lattice pattern, fold the remaining rectangles lengthwise. Leaving a 1 inch border, cut vertical lines across one edge of the rectangles using a sharp knife.
Unfold the rectangles and place them over the rectangles topped with the ham and cheese mixture set on the cookie sheets. Seal the dough edges well and lightly sprinkle with the grated Parmesan cheese.
Bake in a preheated oven at 350 degrees F for 15-20 minutes. Serve hot or cold.

Makes 6

Tested in the THASC kitchen. Photo by THASC.

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

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Pier House Lime Pie

Pier house key lime pie.jpg
Who can resist a Key Lime Pie!

 

Pier House Key Lime Pie

Ingredients

Crust:

1-5 1/2-ounce packet graham crackers, crushed (about 1 2/3 cups)

1/4 cup granulated sugar

1/4 cup plus 2 tablespoons butter, melted

Filling:

4 egg yolks

1 14-ounce can sweetened condensed milk

1/2 cup key lime juice

1/2 teaspoon cream tartar

Meringue:

4 egg whites

4 tablespoons superfine sugar

Method

Preheat oven to 325 degrees F.

Separate eggs.  Allow at least three hours to prepare ahead.

Prepare the crust by combining all crust ingredients.  Blending well.  Firmly press the cracker mixture evenly over the bottom and sides of a 9-inch pie plate.  To make it smooth and even, place a smaller pie plate on top of the crumb filled plate and press the smaller plate firmly all around the sides and bottom.  Bake at 350 degrees F. for 6 to 9 minutes.  Cool.

To prepare filling, using an electric mixer, beat egg yolks on high speed until thick and light in colour.  Turn off mixer and add half of the key lime juice and the cream of tartar, then the remaining lime juice.  Mix until well blended.  Pour into prepared crust and bake until set, about 10-15 minutes, or until centre is firm and dry to the touch.  Freeze for at least 3 hours before topping with meringue.

To prepare the meringue, heat egg whites in a double boiler with the sugar, stirring frequently to 110 degrees F.  Beat on high speed until peaks are formed.  Top the frozen pie and return to freezer until serving.  Pie will keep for several days.

Yields: 1 9-inch pie

Tried and tested in the THASC kitchen

Coconut Cream Pie

Coconut Cream Pie.jpg

 

Coconut Cream Pie

Ingredients

¾ cup sugar

7 tablespoons flour

¼ teaspoon salt

2 large eggs

3 cups milk, scalded, divided *

1 teaspoon pure vanilla extract

¾ to 1 cup coconut, shredded or flaked

1 9-inch pie crust (baked and cooled pastry or graham cracker)

2 large egg whites for meringue

2 to 4 tablespoons sugar for meringue

Sweetened whipped cream, optional

Toasted coconut, shredded or flaked, optional

Method

In a large saucepan, whisk together sugar, flour, salt and eggs.  Add 1 or 2 tablespoons pf scalded milk to egg mixture, whisking constantly.  Gradually add remaining scalded milk while still whisking.  Heat mixture on low heat, stirring constantly until it begins to boil.  Reduce heat to low and simmer.  While stirring, cook for 2 to 3 minutes.  Remove saucepan from heat.  Stir in vanilla.  Allow mixture to cool to room temperature.  Fold in coconut.  Pour filling into prepared pie shell.  Here are 2 toppings for this pie

Method 1: Meringue; With electric mixer, beat egg whites and 4 tablespoons sugar together until stiff peaks form.  Spoon meringue over pie. Making sure meringue covers contents of pie and touches pie shell all around to prevent meringue from shrinking.  Use back of spoon or a spatula to make decorative peaks in meringue.  Preheat oven to 350 degrees; bake 15 to 20 minutes.

Method 2: Whipped cream and coconut; Spoon, or using a pastry bag, pipe sweetened whipped cream over top of pie; sprinkle toasted coconut over surface.  Refrigerate until serving.

*NOTE: Use milk, cream, evaporated milk, unsweetened coconut milk, or a combination of milks

Tried and tested in the THASC kitchen.

Cherry Cream Pie

Pumpkin or Apple Pie not your thing? Try a Cherry Pie.

Cherry Cream Pie
Cherry Cream Pie

Ingredients

Pie Crust
Easy Vanilla Wafer Piecrust
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 can (21 ounces) cherry pie filling (or your favorite pie filling)

Vanilla Wafer Piecrust

  • 1 cup crushed vanilla wafers
  • ¾ stick (6 tablespoons) butter, melted
  • ½ cup pecans, crushed

Directions

IMG_8116_Fotor
A truly lovely looking pie

Making the crust: Heat oven to 350 degrees F. In a medium mixing bowl, mix all ingredients together. Pat into the bottom and up the sides of a 9 inch pie pan. Bake 12 to 15 minutes until golden brown, then line with vanilla wafers. Let cool before filling.

Making the pie: In a large mixing bowl, with the electric mixer, beat the cream cheese until fluffy. Add the condensed milk and lemon juice, and beat until no lumps remain. Pour into the prepared piecrust and refrigerate for at least four hours. Overnight is best. Top with pie filling and serve.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

IMG_8117_Fotor
Eat this pie all year long

Perfect Apple Pie- Sweet Treat Saturday

The perfect time of the year to start thinking about pie-making. This pie is a keeper!

Perfect Apple Pie
Perfect Apple Pie

Prep time: 40 min
Cook time: 40 min
Ready: 120 min
Yield: 8 servings

Calls for…

  • Double crust classic crisco pie crust
  • 6 cups peeled, thinly sliced apples
  • 3/4 cup sugar
  • 2 tsp Pillsbury Best all purpose flour
  • 3/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ground nutmeg
  • 1 tsp lemon juice

Preparation…

  1. Prepare recipe for double crust pie. Roll out dough from bottom crust. Place in 9in pie plate. Press to fit without stretching dough trim even with pie plate.
  2. Heat oven to 425 degrees. Combine apples, sugar, flour, cinnamon, salt, nutmeg and lemon juice in large bowl.
  3. Spoon into prepared pie crust. Roll out dough for top crust and place onto filled pie. Trim ½ inch beyond edge, fold top crust under bottom crust edge to seal, crimp and flute edges, cut splits in top crust or pick with fork to allow steam to escape.
  4. Bake 40 to 45 minutes or until apples are tender and crust is golden

FullSizeRender (1)_Fotor

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Key Lime Pie- Sweet Treat Saturday

Keylime Pie
Keylime Pie

What you’ll need…

  • 1 baked pie shell
  • 2 cans sweetened condensed milk
  • 1 package cream cheese
  • 4 egg yolks
  • 1.2 cups key lime juice

Mix condensed milk, yolks, juice and cheese into food processor or blender. Pour into baked pie shell. Top with meringue from the egg whites and place under broiler for about 30 seconds or until lightly browned. Watch closely.

Meringue:

  • 4 egg whites
  • ½ cup sugar
  • 1 teaspoon vanilla

Beat 4 egg whites until stiff, but still glossy. Add ½ cup sugar in small amounts, beating constantly. Add 1 teaspoon vanilla while still beating. Spread on pie, making sure that the edges of the crust are covered so that the meringue does not weep away when stored. Try not to have too many high peaks as these will brown faster under the broiler. If humidity is very high, add a pinch of cream of tartar to the egg whites before beginning to beat. Note: The addition of the cream cheese makes this pie stand up better than most key lime versions, and it adds just a subtle “what is it” to the finished product.

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

Tomato Cheese Pie with Sesame Asparagus- A Little Light Lunch

A truly versatile dish for A Little Light Lunch,
serve with our sesame asparagus or a green salad.
A great get together supper for all. Enjoy!

Tomato Cheese Pie
Tomato Cheese Pie

Ingredients:

  • Ready for the Table
    Ready for the Table

    1 prepared pie crust

  • 1 cup nonfat or light ricotta cheese
  • ½ cup nonfat or low-fat cottage cheese
  • ½ cup shredded nonfat cheddar cheese
  • ½ cup frozen cholesterol-free egg product, defrosted, or 2 eggs
  • 2 tablespoons all-purpose flour
  • ½ teaspoon dried oregano leaves
  • ¼ teaspoon garlic powder
  • 1 medium tomato, thinly sliced
  • 1 tablespoon grated parmesan cheese (optional)
  • 1 tablespoon snipped fresh parsley
  • ¼ teaspoon dried oregano leaves

Directions:

Sesame Asparagus
Sesame Asparagus

Preheat oven to 375 degrees F. Combine filling ingredients in medium mixing bowl. Spoon into prepared crust. Bake for 30 minutes. Top with tomato slices. Sprinkle remaining ingredients evenly over tomato.

Bake for additional 10 to 15 minutes, or until knife inserted in center of pie comes out clean. Let stand for 10 minutes before serving. Makes 6 servings.

Sesame Asparagus:

  • 20 spears fresh asparagus
  • 10 mushrooms, thinly sliced
  • 2 teaspoons sesame oil
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon sesame seed, toasted

Fill a small sauce pan with ½ inch water. Bring to boil and add asparagus. Cover for 6-7 minutes or until bright green. Place the mushrooms into the water with the asparagus about 3 minutes before the asparagus is cooked. Drain and plunge the asparagus into cold water to retard the cooking process.

In a small bowl, whisk together the sesame oil and lemon juice and stir in the sliced mushrooms and sesame seeds.

Place the vegetable in a serving bowl and sprinkle a few extra sesame seeds on top for garnish.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Macadamia Nut Torte- Sweet Treat Saturdays

Macadamia Nut Torte
Macadamia Nut Torte

Ingredients:

  • FullSizeRender (4) copy½ cup (generous) chopped macadamia nuts
  • ½ cup chocolate chips
  • 1 cup light corn syrup
  • 3 eggs
  • ¼ cup sugar
  • ¼ cup brandy
  • ¼ cup heavy cream
  • ¼ cup melted butter
  • 1 teaspoon vanilla
  • 1 unbaked pie shell

Directions:FullSizeRender copy

In an unbaked pie shell, add macadamia nuts and chocolate chips. Distribute evenly throughout the pie shell.

Mix together corn syrup, eggs, sugar, brandy, heavy cream, melted butter and vanilla. Fill the pie shell with this mixture.

FullSizeRender (1) copyBake at 400 degrees for 10 minutes, remove from oven and cover pastry rim with foil or a pastry rim.

Reduce heat to 350 degrees and bake until golden brown (about 40 minutes) watch your pie carefully the last 10 minutes. Cool to room temperature, then refrigerate.

Enjoy!

FullSizeRender (3) copy

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Fresh Strawberry Pie

Red and white, you add the blue. Fresh strawberry pie, delicious for all your 4th of July celebrations.

Fresh Strawberry Pie
Fresh Strawberry Pie
Strawberry Pie blog 2
Wash and prepare you strawberries the day before if you wish, refrigerate.

Ingredients:

  • 1 quart fresh strawberries
  • ½ stick butter
  • 3 teaspoons corn starch
  • 1 cup sugar
  • 1 cup water
  • 1 drop red food coloring, optional
  • 1 pre-baked pie shell
Strawberry Pie blog 3
Make your roux, strawberry sauce, ahead of time if you wish, refrigerate.

Cook ½ of the berries with one cup of water for 5 minutes. Mix well the cornstarch and sugar together and add to the boiled berries. Add butter and one drop of food coloring if you wish. Cook 25 minutes more. Let pie cool.

Put the berries from the refrigerator into a baked pie shell and pour the above roux (strawberry sauce) one the raw berries. Top with fresh whipped cream and serve immediately.

If you have prepared your pie shell, strawberries and roux ahead of time. This is how to assemble your pie. Place the raw berries from the refrigerator into the cooked cooled pie shell. Microwave your roux – strawberry sauce, for about 2 minutes. Pour over the raw berries. Top with whipped cream and serve immediately.

Roux, strawberry sauce. Refrigerate if not using right away.
Roux, strawberry sauce. Refrigerate if not using right away.

We have included our recipe for the pie crust. We used for fresh strawberry pie. It’s very simple to put together, and a nice change from plain pastry pie shell.

Crust:
1 cup chopped walnuts
1 cup flour
1/3 cup granulated sugar
1 oz. whipping cream
Pinch of salt

Blend all ingredients together using a hand whip. Pat into a 9 inch pie pan. Bake at 350 degrees F for 25 minutes. Let cool completely before filling with your raw fresh strawberries.

Whipped Cream:

  • Ready for the oven. Make the day before if you wish, refrigerate.
    Ready for the oven. Make the day before if you wish, refrigerate.

    1 cup heavy cream

  • 1 tablespoon confectioners’ sugar
  • 1 teaspoon vanilla extract (optional)

In a large bowl, whip cream until stiff peaks are just about to form. Fold in sugar and vanilla, beat 5 to 9 more seconds. Serve with your strawberry pie. For great results, put your whisk and bowl in the freezer for about 10 minutes before whipping your cream.

Ready for the table.
Ready for the table.
Strawberry Pie blog 6
Change it up with our pie crust.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com