Friday, November 22, 2013

Chocolate Pie, Banana Cream Pie, Very Berry Pie, and Peach Pie

**This is my go to chocolate pie recipe and was a hit at Thanksgiving! **
On the crust I left the cream centers in the oreos and it didn't hurt it at all!
Emeril's Vintage Chocolate Pie
Emeril Lagasse, 2000

1 cup plus 2 tablespoons sugar
3/4 cups heavy cream
3/4 cups buttermilk
3 1/2 tablespoons cornstarch
Pinch salt
4 egg yolks
2 1/2 ounces Hawaiian Vintage Chocolate, or other good quality semisweet chocolate
1 tablespoons butter
3/4 teaspoon vanilla
1 (9-inch) Chocolate Cookie Crust, baked, recipe follows

Prepare crust first, let cool completely while preparing filling.

In a small saucepan combine the sugar, heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time, for the sugar and cornstarch to dissolve and the mixture to thicken, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.

In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat into thoroughly combined, about 30 seconds. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick).

Pour the chocolate batter into the prepared pie crust and refrigerate until firm and cool, at least 4 hours.

Chocolate Graham Cookie Crust:
2 cups graham cracker cookie crumbs
1 1/2 cups Oreo cookie crumbs (white centers removed)
1/4 cup granulated sugar
1 stick unsalted butter, melted
Preheat oven to 375 degrees F.

In the bowl of a food processor or blender, process the graham crackers and Oreos to make crumbs.
In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but it will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Bake the crust for 15 minutes.
Remove the crust from the oven and let cool completely before filling.
Banana Cream Pie
I seriously can not make a pie from powdered pudding anymore...after having the homemade deliciousness you will never go back!
I used a graham cracker crust** or you can bake a homemade one!vanilla custard filling:1 c. sugar
1/4 c. cornstarch
dash of salt
5 large egg yolks
2 c. milk (whole)
1/2 c. evaporated milk
2 t. pure vanilla extract
3 T. butter (no substitute)
2-3 ripe (but not black-ripe) bananas, soak in lemon juice to prevent browning.
Pour the custard into a bowl and lay plastic wrap across the top of the custard, touching it (this will prevent a skin from forming). Refrigerate for 30 minutes. Add half of the custard to the pie shell. Layer the bananas on top:Pour the rest of the custard on top, smoothing it to the edges. Cover again with the plastic wrap touching the custard and refrigerate for 4 more hours before serving. Top with your  a whipped topping.

Very Berry Pie
This is my most favorite pie recipe...sometimes I'll swing by Deseret book for a slice!
Lion House Recipe:
Pie Crust:
1/4 C. butter
1/3 C. lard
1/4 C. margarine
1/3 C. shortening
1 Tbs. sugar
1/2 tsp. baking powder
1 tsp. salt
1 Tbs. nonfat dry milk powder
1 1/2 C. pastry flour plus
1 1/2 C. bread flour or 3 C. all purpose flour
1/2 C. plus 1 Tbs. cold water
1 16 oz. bag no sugar added frozen boysenberries
1 8 oz. bag no sugar added frozen blueberries
1 8 oz. bag no sugar added frozen raspberries
1 3/4 C. sugar
1/2 tsp salt
1/2 C. cornstarch
**Honestly I can't ever find boysenberries I've checked all the stores in Utah I improvised with the mix from Costco of Raspberries, blueberries, and blackberries.  It still taste wonderful!
***I have my husband roll out my pie crust, he can get them thin and keep them beautiful...I tear them apart and they are way too thick.

To make crust, in mixer cream butter, lard, margarine, and shortening. In bowl, mix sugar, baking powder, salt, and dry milk powder; add to creamed butter mixture and mix briefly. Add pastry flour and beat until blended. Add bread flour and mix slightly. Pour in water and beat again only until water is just blended in. Divide dough into two or three balls. Roll each out on floured board. Line pie pan with dough and cut off excess dough. Flute edges. Prick holes in bottom with fork. Bake empty pie shell at 375 degrees for 12-15 minutes or until light golden brown. Or fill unbaked pie shell and bake according to recipe. Makes 2 to 3 pie shells. Note: This crust may also be made by hand-cutting fats into dry ingredients.
To make filling, thaw all berries; pour berries and all juice in mixing bowl. In separate bowl, mix sugar, salt, and cornstarch; pour on top of berries. Mix well with rubber spatula. Fill crusts, add top crusts, and bake at 375 degrees for 45-50 minutes or until golden brown.

Yield: 2 piesFrom: Chef Brenda Hopkin, The Lion House Bakery

Peach Pie
Sami Carter
I've never made a peach pie before but my five year old kept requesting one we just kind of made up a recipe and it tasted so yummy!  Make sure you make a homemade crust and bake the bottom first before you fill it :)
1 Quart of Bottled Peaches
1 tsp. Almond extract
1 cup of sugar
1 pinch of nutmeg
1 Tbsp. Cinnamon
4 Tbsp. Butter cut up
Combine peaches with ingredients except butter.  Cut up the butter and sprinkle on top.  Lay a top crust on top, I just used my little pampered chef tool to cut the zig zaggy things.  I then baked at 375 for 40 minutes.


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