Banana Cream Pie
http://www.soulfoodqueen.net/2017/09/banana-cream-pie.html
Buttermilk Pie
http://www.soulfoodqueen.net/2017/09/buttermilk-egg-pie.html
Apple Pie
http://www.soulfoodqueen.net/2017/03/cast-iron-skillet-apple-pie.html
Sweet Potatoe Pie
http://www.soulfoodqueen.net/2016/01/easy-sweet-potatoe-pie-2.html
Chocolate Pie
http://www.soulfoodqueen.net/2015/03/chocolate-pie.html
Egg Custard Pie
http://www.soulfoodqueen.net/2015/02/egg-custard-pie.html
Fried Fruit Pies
http://www.soulfoodqueen.net/2014/03/fried-fruit-pies.html
Old Fashioned Pecan Pie
http://www.soulfoodqueen.net/2014/03/old-fashioned-pecan-pie.html
Huckleberry Pie
http://www.soulfoodqueen.net/2014/12/huckleberry-pie.html
Chess Pie
http://www.soulfoodqueen.net/2014/12/chess-pie.html
Baked Apple Dumpling
http://www.soulfoodqueen.net/2015/01/baked-apple-dumplings.html
Strawberry Pie
http://www.soulfoodqueen.net/2014/06/soulfoodqueennet-strawberry-pie.html
Buttermilk Pie
When, I was growing up around my grandmother in East Texas in
1960..."Folks", She will cook morning, noon and supper. No fast food
here! She was one of the best cook around. I could sit and watch her
cook in her country kitchen all day long.
My grandmother could turn a dish into a master piece ........ One day she bake a Buttermilk pie for dinner, A Buttermilk pie is a custard-like pie. Traditional of the United Kingdom, it almost unknown today but is now a traditional pie of the southern States.
Meringue
This Thanksgiving year, take it easy on yourself. Come On Open up the Libby's can pure Pumpkin, buy the crust in the red box and just have fun!
Happy Holidays!
Libby’s Pumpkin Pie Recipe from the back of the can.
Ingredients:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
(let set over night in refrigerator this will help make favor of the pie really good).
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Sweet Potato Pie has to be my all time favorite dessert. I can make it any day of the week and absolutely love it. I like the regular pie crust not the graham cracker crust. Sometimes it’s hard to find a good sweet potato pie.
Ingredients:
4 large sweet potatoes or yams (I like yams better)
2 whole eggs
2 egg yolks
1 can of evaporated milk (use less if you what your pie thick)
1 1/2 stick of unsalted butter
1 tablespoon of vanilla extract
1 tablespoon lemon extract
1 tablespoon nutmeg
dash salt
1 1/2 cup of white sugar
2 deep dish pie crusts
Directions:
Preheat oven to 425° F. Place sweet potatoes on a baking sheet and roast (skin on). Bake until soft. Remove from oven. Allow to cool . Remove the skin carefully. Or boil potatoes with skin on in water until fork tender. Place sweet potatoes into large bowl. Sprinkle salt and butter. Mash with a potato masher until smooth. Mix nutmeg and add sugar. Mix well. (you may use a mixer, on low speed this will help make the pie smooth) Add the whole eggs first and mix, now add the egg yolks and mix well. Slowly add evaporated milk, vanilla, lemon extract.Mix until a smooth .cut the oven to 375° F. Place pie shells on a baking sheet. Pour sweet potato mixture into pie shells evenly making some peaks. Bake on center rack for 45 minutes or until peaks are dark brown. Allow to completely cool.
http://www.soulfoodqueen.net/2017/09/banana-cream-pie.html
Buttermilk Pie
http://www.soulfoodqueen.net/2017/09/buttermilk-egg-pie.html
Apple Pie
http://www.soulfoodqueen.net/2017/03/cast-iron-skillet-apple-pie.html
Sweet Potatoe Pie
http://www.soulfoodqueen.net/2016/01/easy-sweet-potatoe-pie-2.html
Chocolate Pie
http://www.soulfoodqueen.net/2015/03/chocolate-pie.html
Egg Custard Pie
http://www.soulfoodqueen.net/2015/02/egg-custard-pie.html
Fried Fruit Pies
http://www.soulfoodqueen.net/2014/03/fried-fruit-pies.html
Old Fashioned Pecan Pie
http://www.soulfoodqueen.net/2014/03/old-fashioned-pecan-pie.html
Huckleberry Pie
http://www.soulfoodqueen.net/2014/12/huckleberry-pie.html
Chess Pie
http://www.soulfoodqueen.net/2014/12/chess-pie.html
Baked Apple Dumpling
http://www.soulfoodqueen.net/2015/01/baked-apple-dumplings.html
Strawberry Pie
http://www.soulfoodqueen.net/2014/06/soulfoodqueennet-strawberry-pie.html
Buttermilk Pie
My grandmother could turn a dish into a master piece ........ One day she bake a Buttermilk pie for dinner, A Buttermilk pie is a custard-like pie. Traditional of the United Kingdom, it almost unknown today but is now a traditional pie of the southern States.
Easy Pie Crust
There’s nothing more American than homemade pie with a good homemade
tender flakey crust! I am giving you three of the best recipe crust I
found so you can try them.
If you fail don't give up! you can always buy kroger ready made Pie crust In the red box....my back up!
Martha Steward:
Shortcut your way to wonderful pies all summer. Prepare the crust and topping ahead, and keep them in the freezer.
prep: 40 mins
total time: 1 hour 40 mins
yield: Makes 2
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces
Directions
Step 1
To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
Step 2
Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
Step 3
Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
Step 4
To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
Step 5
Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
Step 6
Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
Lynne's Pie Crust Improv Guide: One Formula, Three tricksIf you fail don't give up! you can always buy kroger ready made Pie crust In the red box....my back up!
Shortcut your way to wonderful pies all summer. Prepare the crust and topping ahead, and keep them in the freezer.
prep: 40 mins
total time: 1 hour 40 mins
yield: Makes 2
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces
Directions
Step 1
To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
Step 2
Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
Step 3
Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
Step 4
To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
Step 5
Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
Step 6
Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
Ingredients
Pie crust has intimidation written all over it. So
let's bring it down to where it belongs — you only need a few key pieces
of information. For me it comes down to one formula plus three tricks.
Trust me, you can do this.
So when you make this crust, fill it with sweetened fruit and you
have homemade pie. Just take it step by step — and then show off like
crazy.
The Formula:
For one single-crust 9 to 10 inch pie, which holds 4 to 6 cups of fruit, you'll need:
2. If you're doing it by hand, put everything into a mixing bowl, and smoosh the butter chunks and flour mix together quickly with your fingers (work fast because you don't want to melt the butter, you want it in big flakes) until the mixture looks like what's described above.
Next, we add something wet:
TRICK #2: Chill, Chill, Chill. Every time you mix or handle the dough, chill it again. That's how it gets tender. This means once it's mixed, gather it in a ball and flatten it into a disk, wrap it in plastic wrap and chill 30 minutes to overnight. Once you've rolled it out and put it in a pie pan (use shiny metal, not dark or glass), or a cookie sheet, chill it again 30 minutes to overnight.
TRICK #3: Don't let the dough get warm until it's in the oven.
That's it — you have pie crust dough.
To make a pie, you don't even need a pie pan. You could use a skillet, or cookie sheet, or upside down roasting pan — yeah, any flat metal surface will do.
Roll out the dough, chill it, then pile lots of sweetened fruit in the center (4 to 5 cups), flip over the sides, and you have a pie ready to bake. Bake at 400ºF until the juices are bubbling, and the crust is rich golden brown.
And there you have it — the pie crust formula with three tricks.
The Formula:
For one single-crust 9 to 10 inch pie, which holds 4 to 6 cups of fruit, you'll need:
- 1 1/4 cups flour, measured by dipping into the flour and leveling off (preferably all-purpose, unbleached and organic)
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 stick stone-cold unsalted butter, cut into 1-inch chunks
2. If you're doing it by hand, put everything into a mixing bowl, and smoosh the butter chunks and flour mix together quickly with your fingers (work fast because you don't want to melt the butter, you want it in big flakes) until the mixture looks like what's described above.
Next, we add something wet:
- 4-5 tablespoons ice water
- 1 tablespoon vinegar (which helps make the crust tender)
Now the tricks to finish up the crust:
TRICK #1: Don't overmix. Toss the wet and dry together with a fork (in the mixing bowl) or with a very few pulses (in food processor). You want it clumpy. You do not want it to look like cookie dough.TRICK #2: Chill, Chill, Chill. Every time you mix or handle the dough, chill it again. That's how it gets tender. This means once it's mixed, gather it in a ball and flatten it into a disk, wrap it in plastic wrap and chill 30 minutes to overnight. Once you've rolled it out and put it in a pie pan (use shiny metal, not dark or glass), or a cookie sheet, chill it again 30 minutes to overnight.
TRICK #3: Don't let the dough get warm until it's in the oven.
That's it — you have pie crust dough.
To make a pie, you don't even need a pie pan. You could use a skillet, or cookie sheet, or upside down roasting pan — yeah, any flat metal surface will do.
Roll out the dough, chill it, then pile lots of sweetened fruit in the center (4 to 5 cups), flip over the sides, and you have a pie ready to bake. Bake at 400ºF until the juices are bubbling, and the crust is rich golden brown.
And there you have it — the pie crust formula with three tricks.
Lemon Meringue Pie
I
have tried so many recipes for this pie and this is the best of all of
them. My recipe is okay but I will not dare give it to you when you can
get the best. MILE HIGH LEMON MERINGUE PIE, adapted from Martha Stewart Thank you folks at Martha Stewart kitchen.
Ingredients
Ingredients
1 Store Bought Pie Pastry
Lemon Filling
1 large egg
2 tablespoons heavy cream
1/3 cup cornstarch
1/3 cup sifted cake flour
1/4 teaspoon salt
1 1/4 cups sugar
5 large egg yolks, lightly beaten
1/2 cup fresh lemon juice
2 tablespoons lemon rind
4 tablespoons unsalted butter, cut into small pieces
Meringue
7 large egg whites
3/4 cup sugar
1/4 teaspoon salt
Directions
Bake the pastry shell according to directions and allow to cool.
For the lemon filling, combine cornstarch, cake flour, salt, and
sugar in a medium saucepan over medium heat. Martha notes that this
should be a nonreactive saucepan. I only had one kind, and it turns out
it was nonreactive. Copper saucepans are, apparently, reactive. Don’t
use copper saucepans in this recipe.
Gradually add two cups of cold water and bring the mixture to a boil, whisking constantly. This should take about four minutes.
Remove the nonreactive saucepan from the heat. Pour a small amount
of the hot mixture into the egg yolks to temper them and keep the lemon
filling from becoming lemon-and-scrambled-egg filling, then add the
eggs to the nonreactive saucepan. Cook over low heat for five minutes.
Remove the pan from the heat again and whisk in the lemon juice and
rind. Add the butter one piece at a time, but in a fairly methodical
manner while the mixture is warm enough to melt the butter.
When the butter is fully melted and absorbed into the mixture, pour
it into a large bowl and let it cool. Place wax paper directly on top
of the surface to prevent a skin from forming.
When cool, pour the filling into the pastry shell, cover with
aluminum foil, and refrigerate for approximately one hour, until firm.
When the lemon filling is firm, make the meringue by combining the
egg whites, sugar, and salt in a heat-proof bowl. Set over a pan of
simmering water and beat until warm and the sugar and salt are dissolved
into the egg whites.
Remove bowl from heat and whip into stiff peaks. This alone makes
pre-stand mixer cooks who could make any kind of lemon meringue pie,
much less a beautiful one, head and shoulders above all the rest of
humanity.
Spread the meringue over the pie so that it touches the crust all
around. This will, at least in theory, reduce the “weeping” that occurs
(in which watery puddles form at the bottom of the pie pan after pieces
are removed). Using the flat part of a spatula, lightly tap all over
the surface of the meringue to encourage well-intentioned, “it came out
this way all on its own” peaks.
Broil until brown, approximately two minutes.
Pumpkin Pie Recipe
This Thanksgiving year, take it easy on yourself. Come On Open up the Libby's can pure Pumpkin, buy the crust in the red box and just have fun!
Happy Holidays!
Libby’s Pumpkin Pie Recipe from the back of the can.
Ingredients:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
(let set over night in refrigerator this will help make favor of the pie really good).
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Sweet Potatoe Pie Recipe
Sweet Potato Pie has to be my all time favorite dessert. I can make it any day of the week and absolutely love it. I like the regular pie crust not the graham cracker crust. Sometimes it’s hard to find a good sweet potato pie.
Ingredients:
4 large sweet potatoes or yams (I like yams better)
2 whole eggs
2 egg yolks
1 can of evaporated milk (use less if you what your pie thick)
1 1/2 stick of unsalted butter
1 tablespoon of vanilla extract
1 tablespoon lemon extract
1 tablespoon nutmeg
dash salt
1 1/2 cup of white sugar
2 deep dish pie crusts
Directions:
Preheat oven to 425° F. Place sweet potatoes on a baking sheet and roast (skin on). Bake until soft. Remove from oven. Allow to cool . Remove the skin carefully. Or boil potatoes with skin on in water until fork tender. Place sweet potatoes into large bowl. Sprinkle salt and butter. Mash with a potato masher until smooth. Mix nutmeg and add sugar. Mix well. (you may use a mixer, on low speed this will help make the pie smooth) Add the whole eggs first and mix, now add the egg yolks and mix well. Slowly add evaporated milk, vanilla, lemon extract.Mix until a smooth .cut the oven to 375° F. Place pie shells on a baking sheet. Pour sweet potato mixture into pie shells evenly making some peaks. Bake on center rack for 45 minutes or until peaks are dark brown. Allow to completely cool.