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Archive for the ‘Desserts – pies’ Category

Ginger-spiced pumpkin pie

Posted by moderndaygourmet on October 14, 2007

I made this pie last night and it was delicious. The recipe came from Weight Watchers and it’s only 2 points, yet it tastes just like any other pumpkin pie. This one is a keeper. It’s well worth making your own crust, by the way. There’s just no comparison in taste and flakiness to store bought crusts and making crust is super easy.

1 large egg
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
15 oz canned pumpkin
3/4 cup fat free evaporated milk
1 pie crust, unbaked

Preheat oven to 425. In a large bowl, lightly beat egg. Stir in sugar, salt, cinnamon, vanilla, ginger and nutmeg. Add pumpkin and evaporated milk. Stir until well combined and pour into pie shell.

Bake for 15 minutes. Reduce heat to 350 and bake until toothpick inserted into the center comes out clean, about 25 minutes. Cool 1 hour before serving.

This is delicious with whipped cream (or, if you want to continue the WW benefits, Cool Whip Lite is a fine substitute).

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Cream Pies

Posted by moderndaygourmet on September 2, 2007

My aunt Gloria makes amazing cream pies. She travels to visit us most holidays so instead of bringing food, she makes the pies when she gets there. I am always anxiously waiting for them!

3 egg yolks
3/4 cup sugar
2 tablespoons flour
1 cup milk
1 tablespoon butter
1 baked piecrust (8 inches)

Place all but pie shell in top of double boiler. Cook over water, stirring, until thick. Remove from heat and add variation (see *). Cool slightly and pour into pie crust.

Meringue:
3 egg whites
1 tablespoon water
1/8 teaspoon salt
1/4 teaspoon cream of tartar
6 tablespoons sugar

Beat all but sugar until frothy. Add sugar 1/2 teaspoon at a time, beat until stiff peaks. Spread on cooled filling and bake at 300 for 15-20 minutes until browned.

* Variations on filling:

For lemon, add 2 lemons, juice and zest
For chocolate, add 1 ounce melted bittersweet chocolate
For coconut, add 2/3 cups flaked coconut
For banana, add 2 sliced ripe bananas to bottom of pie shell before filling

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Chocolate Fudge Pie

Posted by moderndaygourmet on September 2, 2007

This is one of my favorite recipes that I got from Cooking Light. It’s incredibly rich tasting and you would never dream it was “light.” You can either make the pie dough yourself or buy it. Personally, I think it’s just as easy to make it and it tastes SO much better than a store bought crust. I’ll post the pie crust recipe next. As an aside, I was quite amused once to find a package of “pie crust mix” on sale online somewhere. That’s what, a bag of flour? With a dash of salt in it?

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1 cup packed brown sugar
1/2 cup unsweetened cocoa
1 tablespoon all-purpose flour
3/4 cup 2% reduced-fat milk
1/3 cup light-colored corn syrup
1 tablespoon butter, melted
1 teaspoon vanilla extract
2 large eggs
2 large egg whites
1 cup frozen fat-free whipped topping, thawed
1/2 teaspoon unsweetened cocoa (optional)

Fit dough into a 9-inch pie plate. Fold edges under; flute. Place pie plate in freezer until ready to use.

Combine brown sugar, 1/2 cup cocoa, and flour in a large bowl. Combine milk and next 5 ingredients (milk through egg whites); stir with a whisk until well blended. Add milk mixture to brown sugar mixture; stir until combined.

Pour mixture into crust. Bake at 350° for 50 minutes or until just set. Cool on a wire rack to room temperature. Cover; chill at least 4 hours. Spread whipped topping evenly over filling; sprinkle with 1/2 teaspoon cocoa, if desired.

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Millionaire Pie

Posted by moderndaygourmet on August 30, 2007

This is a great summer dessert, which my mom made all the while I was growing up.  I always called it strawberry pie but she always knew what I meant.

1 can Eagle Brand milk
1 package frozen strawberries
1 small can of crushed pineapple, drained
1/4 cup lemon juice
1 cup chopped pecans (Better if they’re toasted)
1 1/2 cups coconut
1 large tub Cool Whip
2 large graham cracker crusts

Combine all ingredients but crust; pour into crusts and refrigerate.

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