SOUTHERN CORNERS
***PIES***
PIE RECIPES
- MUD PIE**
- PEANUT BUTTER**
- WHOLE PUMPKIN PIE**
- GOLDEN PECAN PIE**
- FRESH STRAWBERRY PIE**
- DOTTIE'S CHOCOLATE PIE**
- ALABAMA PECAN PIE**
Mud Pie
1 pkg. Oreo's, crushed (save 3/4 c. for topping)
1/4 c. melted butter, add to oreo's & put in 9"x13" pan
Place in freezer while making 2nd layer
Melt together:
1/4 c. butter
2 oz. unsweetened chocolate
Add 3 beaten egg yolks
2 c. powdered sugar
Fold in 3 beaten egg whites
Add 1/2 cup chopped nuts & 1 teas. vanilla
Pour over crust
Put on 1/2 gallon any flavor ice cream
Top with the rest of the crushed oreo's & freeze until ready to
serve.
In the recipe it says vanilla or peppermint ice cream, but you can use
any ice cream.
Peanut Butter Pie
1/2 cup creamy peanut butter
8 oz. cream cheese, room temp.(can be Light)
1/2 tsp. Vanilla
1/2 cup powdered sugar
8 oz. frozen whipped topping, thawed
Graham cracker or chocolate pie Crust
Salted peanuts, chopped
Cream peanut butter, cream cheese, vanilla and powdered sugar
together, then FOLD in the thawed whipped topping and put into baked
9-inch pie crust, graham cracker or chocolate crust. Top with salted
peanuts, or you may use your favorite nuts.
NOTE: I sometimes add
chopped mini peanut butter cups or chopped snickers bars.
Baked Whole Pumpkin Pie
A 4 to 6 lb pumpkin
6 eggs
2 cups whipping cream
1/2 cup brown sugar
2 tsp molasses
1/2 tsp freshly grated nutmeg
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp powdered ginger
2 Tbs butter
Remove the top of the pumpkin and scrape out the seeds and membranes
as though you were making a jack-o'lantern. Mix the remaining
ingredients together EXCEPT the butter and pour into the pumpkin. Top
with the butter, put the lid of the pumpkin in place, and place in a
large baking dish. Bake at 350F (180C) for 1 to 1+1/2 hours, until
the mixture has set. Serve from the pumpkin at the table, scraping a
little of the pumpkin flesh to accompany each serving. Serves 6 to 8.
GOLDEN PECAN PIE
Pastry For Filled One Crust
PieFilling
1/3cup Firmly Packed Brown Sugar
1'1/2tsp Flour
1'1/4cup Light Corn Syrup
3 Eggs
1'1/4tsp Vanilla
2tbs Butter Or Margarine, Melted
1cup Pecan Halves Or Broken Pecans
Prepare pastry for filled one crust pie using 9in pie pan. Heat oven to375degrees. In large bowl, combine brown sugar, flour, corn syrup, eggs andvanilla; beat well. Stir in butter and pecans. Pour into pastry linedpan.Bake for 40 to 50 minutes or until center of pie is puffed and golden brown.
Fresh Strawberry Pie
6 cups (1.5 L) firm ripe strawberries
1-9 in. pastry pie crust, baked and cooled
1/2 cup plus 1 Tbs sugar
3 Tbs cornstarch (cornflour)
2 Tbs cold water
1 Tbs fresh lemon juice
1 cup heavy cream
Pick over the berries carefully, removing the stems and hulls.
Wash in a sieve or colander under cold running water and place on paper towels to drain.
Pat the berries completely dry. Arrange half of them (the most perfect ones) in the pie
shell and set aside. Coarsely chop the remaining berries and combine them with 1/2 cup
(125 ml) sugar in a stainless steel saucepan. Bring the berries to a simmer over moderate
heat, stirring occasionally. In a small bowl mix the cornstarch, water, and lemon juice
together to form a smooth paste. Pour the paste into the strawberry mixture, stirring
constantly, and continue to cook for 2 to 3 minutes, until the mixture thickens. Puree the
strawberry mixture through a fine mesh sieve, pressing down hard with a wooden spoon or
spatula to extract as much of the berries as possible before discarding the seeds. Taste
the puree and add more lemon juice or sugar, as desired. Pour the puree over the berries
and spread it evenly with a rubber spatula. Cover the pie loosely with aluminum foil or
wax paper and refrigerate for at least two hours.
Just before serving whip the cream and 1 Tbs sugar until it is stiff.
Spread on top of the pie.
Dottie's Chocolate Pie
1-12 oz. package semi-sweet chocolate chips
3 Tbs. milk
2 Tbs. sugar
4 eggs, separated
1 baked pie shell
Combine first three ingredients in a saucepan and heat over low flame until melted and
smooth. Be careful not to scorch the chocolate. Allow to cool slightly and beat in the
four egg yolks, one at a time.* Allow to cool to room temperature. Beat 4 egg white until
stiff and fold into chocolate mixture. Put in baked pie shell and refrigerate. Serves 8.
ALABAMA PECAN PIE
1/2 cup butter
3/4 cup cane syrup
1/4 cup sugar
1 cup pecan halves
3 eggs
Cream butter and sugar, add well-beaten eggs. Beat well and add syrup
and
nut meats. Pour into unbaked pie shell and bake in moderate oven (350°)
for
40 to 50 minutes or until firm.
SOUTHERN CORNERS
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