a little of each

A family's cookbook

Lemon Sponge Pie June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 2:45 pm
Tags: , , , ,

 

Ingredients

prepared pie shell

3 Tbl softened butter

1 ¼ cup sugar

4 eggs, separated

3 Tbl flour

1 ¼ cup milk

zest of two lemons

¼ cup lemon juice

dash of salt

 

Directions

Cream together the butter and sugar. Beat in egg yolks, flour, salt, milk, lemon juice and zest. Beat egg whites until stiff but not dry. Fold into milk mixture. Pour into cooked pie shell. Bake at 375 for 15 minutes, then reduce heat to 300 degrees and continue baking for 45 minutes.

Advertisements
 

Heavenly Pie

Filed under: Desserts — alittlemoreofeach @ 2:24 pm
Tags: , , , ,

 

 

Ingredients

1 cup sugar

¼ tsp. cream of tartar

4 eggs, separated (both yolks and whites are used)

 

Sift the first two ingredients together. Beat the egg whites until stiff but not dry. Gradually add sugar mixture, beating until thoroughly blended. Use this meringue to line the bottom and sides of a well-greased 9” or 10” pie pan. Bake in a slow oven (275 degrees) for one hour. Cool.

 

Filling:

½ cup sugar

3 Tbl lemon juice

1 Tbl lemon zest

pinch of salt

1 pint or ½ pint cream (Nana wasn’t sure which)

 

Beat the egg yolks slightly, then stir in sugar, lemon juice, zest and salt. Cook in top of double broiler over boiling water until mixture is very thick (eight to 10 minutes). Cool. Whip cream and add half to lemon/egg mixture and use this to fill the pie shell. Cover with remaining whipped cream. Let stand 24 hours in refrigerator before serving.

 

Lemon Chiffon Pie with Glazed Cranberries

Filed under: Desserts — alittlemoreofeach @ 2:10 pm
Tags: , , , , ,

 

 

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.)

 

Peanut Butter Cream Pie

Filed under: Desserts — alittlemoreofeach @ 2:07 pm
Tags: , , , , ,

img_4818

 

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

img_4820Directions

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.).

 

Lemon Cheesecake Pies

Filed under: Desserts — alittlemoreofeach @ 2:05 pm
Tags: , , , , , ,

 

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.

 

Very Easy Chocolate Pie

Filed under: Desserts — alittlemoreofeach @ 2:03 pm
Tags: , , , ,

 

 

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.

 

Apple Crumb Pie

Filed under: Desserts — alittlemoreofeach @ 2:02 pm
Tags: , , , , ,

 

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.