Ingredients
4 cups milk
2 cups bread cubes
3 eggs
½ cup sugar
¼ tsp salt
1 tsp vanilla
3 Tbl butter
Directions
Scald milk and pour it over the bread cubes. Let stand 10 minutes. Beat eggs slightly, then add sugar, salt and vanilla. Pour into a buttered baking dish and add milk and bread. Add melted butter and stir well. Place dish in shallow pan of boiling water. Bake at 350 degrees for 1 ¼ hours.
Peter served this beautiful pie at Thanksgiving in 2003. The fluffy chiffon was a nice change from the traditional pumpkin and pecan pies. Whipped cream is still compulsory.
Ingredients
Crust
Nonstick vegetable oil spray
2 cups shortbread cookie crumbs
3 ½ Tbl unsalted butter, melted
Filling
¼ cup water
1 ½ tsp unflavored gelatin
4 large eggs, separated
2/3 cup sugar
1/3 cup fresh lemon juice
1 tsp grated lemon peel
½ cup chilled whipping cream
Topping
½ cup sugar
1/3 cup water
2 cups fresh or frozen whole cranberries (about 8 ounces)
½ cup currant jelly
Directions
Crust
Preheat oven to 350°F. Spray 9-inch deep-dish glass pie dish with nonstick spray. Mix cookie crumbs and melted butter in small bowl. Press crumb mixture over bottom and up sides of prepared dish. Bake until golden brown, about 20 minutes. Cool on rack.
Filling
Place ¼ cup water in small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Whisk egg yolks, 1/3 cup sugar, lemon juice and lemon peel in top of double boiler to blend. Cook over barely simmering water until custard thickens, whisking frequently, about 6 minutes. Transfer to large bowl. Add gelatin to hot custard; whisk to dissolve. Place over bowl of ice water; stir until cool and thickened but not set, about 12 minutes. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 1/3 cup sugar; beat until stiff but not dry. Fold egg white mixture into custard in 2 additions. Using electric mixer, beat cream in medium bowl until peaks form. Fold into lemon mixture. Transfer filling to cooled crust. Cover with plastic and chill overnight. (Can be made 2 days ahead. Keep chilled.
Topping
Stir sugar and 1/3 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; bring to boil. Add cranberries; cook until half have popped, about 5 minutes. Add jelly; stir until melted. Cool to room temperature. Gently spoon topping over pie. Chill at least 30 minutes to set. (Can be made 4 hours ahead; keep refrigerated.)
Ingredients
Crust:
6 oz semisweet chocolate chips (@ 1 cup)
5 Tbl butter
2 ½ cups crisp rice cereal
¼ cup mini semisweet chocolate chips
Filling:
8 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
¾ cup creamy peanut butter
2 tsp real vanilla extract
1 cup heavy cream
Topping:
3 oz milk chocolate
2 Tbl heavy cream
milk chocolate for curls to garnish
Directions
Crust:
Melt 6 oz chips and butter in double boiler on low heat. Remove from heat and stir until smooth. Gently stir in rice cereal until completely coated. Set aside to cool until lukewarm and stir in mini chips. Press into bottom and sides of a buttered 9″ pie plate. Chill for 30 minutes.
Filling:
In a large bowl with an electric mixer, beat cream cheese until fluffy. Beat in condensed milk, peanut butter and vanilla. In a medium bowl, beat heavy cream until soft peaks form. Fold the whipped cream into the peanut butter mixture. Pour filling into chilled crust.
Topping:
In a double boiler, melt the milk chocolate over hot, not simmering, water. Add heavy cream and stir constantly until blended. Set aside to cool slightly, then drizzle the chocolate over the top of the pie. Refrigerate until firm (at least 2 hours, overnight is best). Garnish with milk chocolate curls. (Use a vegetable peeler on a bar of chocolate to make curls – white and milk chocolate together might look & taste good.).
From Southern Living, February 2006. Makes two pies.
Ingredients
2 refrigerated pie crusts
2 (8 oz) packages cream cheese, softened
½ cup sugar
1 large egg
Lemon Chess Pie Filling (below)
Directions
Fit each pie crust into a 9-inch pieplate. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 425 degrees for 5 minutes. Remove weights and foil. Bake 2 more minutes or until golden brown. Cool crusts completely on wire racks. Beat cream cheese, sugar and egg at low speed with electric mixer until smooth. Spread cream cheese mixture evenly over both crusts. Spoon Lemon Chess Pie Filling evenly over cream cheese mixture in crusts. Bake at 350 degrees for 35 minutes or until set, shielding edges to prevent excess browning, if needed. Cool completely on wire racks. Garnish if desired.
Lemon Chess Pie Filling:
2 cups sugar
4 large eggs
¼ cup butter, melted
¼ cup milk
1 Tbl lemon zest
¼ cup fresh lemon juice
1 Tbl all-purpose flour
1 Tbl cornmeal
¼ tsp salt
Whisk together all ingredients. Use filling immediately.
This is a simply wonderful pie and is very rich. The recipe was given to Doris by the wife of one of Scott’s friends about 15 years ago.
Make (please do not buy) a graham cracker crust for an 8-inch pie pan. Bake for about 8 to 10 minutes at 350 until toasty. Let cool thoroughly before putting in the chocolate mixture.
Melt one large Hershey Bar (with or without almonds) with ¼ cup milk and 8 large marshmallows over water or in a double boiler until oozy. Stir to mix well. When it has cooled to room temperature, combine it with a ½ pint of heavy cream whipped to fairly stiff peaks. Fold the 2 mixtures together and pour into pie crust. Cool or chill before serving.
Ingredients
2/3 cup granulated sugar
2 Tbl flour
1 tsp cinnamon
¼ tsp each: cloves, nutmeg, salt
6 cups coarsely diced, peeled tart apples
1 unbaked 10-inch pie shell
¾ cup flour
½ cup firmly-packed brown sugar
6 Tbl butter
1/3 cup chopped nuts
Directions
Combine 2/3 cup sugar, two Tbl flour, the spices and salt. Toss together with diced apples until well mixed. Spoon into pie shell. Bake in preheated 400-degree oven for 25 minutes. Meanwhile, blend ¾ cup flour with the brown sugar until well blended. Cut in butter until mixture looks like coarse meal. Stir in nuts. Take pie from oven and sprinkle with sugar-butter mixture. Return to oven and continue baking 30 to 35 minutes, or until browned and apples are tender.
Ingredients
4 cups unsifted flour
1 Tbl sugar
1 tsp salt
1 ¾ cup Crisco
1 Tbl vinegar – white or cider
1 large egg
Directions
Mix first three ingredients in a bowl with a fork. Add shortening and mix until crumbly. In a small bowl, beat with fork ½ cup water, vinegar and egg. Combine the two mixtures, stirring with fork until all ingredients are moistened. Divide dough into five portions and with hands shape into flat round patty ready for rolling. Wrap each in plastic and chill for at least 30 minutes or put in freezer for future use.
Made each year by Stephanie’s friend, Jay.
Ingredients
1 2/3 cups graham cracker crumbs
¼ cup melted butter
¼ cup sugar
3 blocks (8 oz each) cream cheese, softened
1 cup sugar
3 eggs
16 oz sour cream
1 ½ tsp vanilla extract, separated
3 tsp sugar
Directions
Mix graham cracker crumbs, butter and sugar together. Press against bottom and sides of a nine-inch spring-form pan. Beat cream cheese until light and fluffy. Continue beating and slowly add one cup sugar. Add eggs, one at a time. Stir in one tsp vanilla. Pour over crust. Bake in a preheated oven at 375 degrees for 45 minutes, or until set. (Often takes longer!) Beat sour cream at medium speed for two minutes. Add ½ tsp vanilla and sugar. Continue beating for one minute. Spread over hot cheesecake. Bake at 400 degrees for five minutes. Cool on wire rack. Cover and chill for at least eight hours.
Peter made this for the first time when Robin hosted a ladies bridge party shortly after moving to St. Petersburg. It wasn’t until the mid-1990s, after attended a baking class at the Disney Institute, that he started to bake in earnest, eventually filling Nana Hazel’s role as Birthday Cake Maker.
Ingredients
1 lb cream cheese
3 eggs
1 cup sugar
¼ tsp. salt
½ tsp. almond extract
½ tsp. vanilla extract
½ pint sour cream
Directions
Cream cheese, eggs and sour cream need to be at room temperature. Beat cream cheese until fluffy. Add eggs, 2/3 cup sugar, 1/8 tsp. salt and almond extract. Beat until thick and lemon-colored. Pour into buttered 9-inch pie pan. Bake in preheated moderate oven (350 degrees) for 25 minutes. Cool on rack for 20 minutes. Mix together sour cream, 1 ½ tsp. sugar, 1/8 tsp. salt and vanilla; blend well. Spread sour cream mixture on cake. Bake at 350 degrees for 10 minutes. Cool and then chill thoroughly.
Ingredients
4 eggs
1 ½ cups sugar
1 lb cottage cheese
1 lb cream cheese
juice from ½ lemon
2 tsp vanilla
3 Tbl flour
3 Tbl cornstarch
¼ lb melted butter
1 pint sour cream
Directions
Beat eggs and gradually add sugar. Continue to add the ingredients in the order listed. Bake at 350 degrees for one hour. Turn off the oven and leave inside the oven for one hour.
a little of each 