March 16th Recipes

“Pie Day”

“PIG PICKIN’ PIE”

2 sleeves ritz crackers (approx 60 crackers), crushed
1/2 c. butter (1 stick), melted
1/4 c. sugar
1 (20 oz) can crushed pineapple in heavy syrup, undrained
1 (5.1 oz) pkg (6 serving size) instant vanilla pudding mix
1 (16 oz) carton Cool Whip, thawed

Mix crackers, melted butter & sugar well then press firmly into the bottom of a 13×9 baking dish (or in bottom & up sides of 2 (9″) regular pie plates); set aside. Combine crushed pineapple (with syrup) and pudding mix in a large bowl and stir until mixed well. Fold in cool whip until all ingredients are well combined. Spoon filling into pie plate. Cover and refrigerate 4-6 hours before serving.

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“PINTO BEAN PIE”

1/2 c. mashed pinto beans, canned works fine
2 eggs
1/2 stick oleo
1 1/2 c. sugar (she uses only 1 cup)
1/2 c. coconut
1 tsp. vanilla
pecans

Mix altogether by hand aput in unbaked pie shell. Sprinkle pecans on top before baking. Bake at 350 for 35 mins.

Carolyn Starks, Moberly

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“RHUBARB CHERRY PIE”

3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1 can (16 ounces) pitted tart red cherries, drained
1-1/4 cups sugar
1/4 cup quick-cooking tapioca
4 to 5 drops red food coloring, optional
Pastry for double-crust pie (9 inches)

In a large bowl, combine first 5 ingredients; let stand for 15 minutes. Line a 9-in. pie plate with crust. Trim to 1/2 in. beyond rim of plate. Add filling. Top with a lattice or other decorative crust. Trim and seal strips to edge of bottom crust; flute edge.
Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes.

Taste of Home

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“GRITS PIE”

3/4 cup water
1/8 teaspoon salt
1/4 cup quick-cooking grits
1/2 cup butter, cubed
3/4 cup sugar
2 tablespoons all-purpose flour
3 large eggs
1/4 cup buttermilk
1 teaspoon vanilla extract
Pastry for single-crust pie (9 inches)
Whipped cream, orange slices or sliced fresh strawberries, optional

In a small saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat; cook and stir for 4-5 minutes or until thickened. Add butter; stir until melted. Remove from the heat; cool to room temperature.
In a small bowl, whisk the sugar, flour, eggs, buttermilk and vanilla. Slowly stir into grits. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Add filling.
Bake at 325° for 30-35 minutes or just until set. Serve warm or cool to room temperature. Garnish with whipped cream and orange or strawberries if desired.

Taste of Home

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“COCONUT MACAROON PIE”

1 sheet refrigerated pie crust
2 large eggs
1 can (14 ounces) sweetened condensed milk
1/4 cup butter, melted
1 teaspoon almond extract
1/4 teaspoon salt
1/4 cup all-purpose flour
1 package (14 ounces) sweetened shredded coconut

Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
In a large bowl, beat eggs, milk, melted butter, extract and salt until blended. Stir in flour. Reserve 1/2 cup coconut; stir remaining coconut into egg mixture. Transfer to pie crust. Sprinkle with reserved coconut.
Bake on a lower oven rack until golden brown and filling is set, 35-45 minutes. Cool on a wire rack.

*I would drizzle chocolate on it to make it more Macaroon like*

Taste of Home
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“GRAIN FREE COCONUT CRUST”

1 1/2 c. shredded coconut
3 Tbsp. butter or coconut oil

Combine both in food processor and pulse until well combined and desired consistency. Press into 8″ pie plate. If desired, you can double to batch for 1 pie plate because it can be thin. Bake if desired at 350 until golden brown. This crust is perfectly good un-baked but if you love the flavor of toasted coconut, this is an easy step to add. Cool and add your filling.

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“YUMMY FOR YOUR TUMMY FUDGE PIE”

1 c. sugar
1/4 c. flour
1/4 c. cocoa
1/2 c. butter or melted margarine
2 beaten eggs
1/4 tsp. vanilla
1/2 c. chopped pecans or walnuts
1 unbaked 9″ pie shell
Ice cream, optional

Mix first 6 ingredients and stir well. Stir in pecans/walnuts. Pour mixture into pie shell. Bake at 350 for 25 mins. Serve with ice cream. Makes 1 (9″ pie)

Flossie, Moberly

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“CHOCOLATE PIE”

1 1/3 c. sugar
2 c. milk
4 Tbsp. flour
4 Tbsp. cocoa
1 tsp. vanilla
2 Tbsp. butter
3 eggs

Heat milk in heavy aluminum pan.While heating, mix flour, sugar, and cocoa in a dish. Add to hot milk and cook until smooth. Beat egg yolks in with cooked mixture. Cook for 1 minute more. Add vanilla and 2 Tbsp. butter to mixture. Put into baked pie crust (9″).

Meringue
Beat 3 egg whites and 6 Tbsp. sugar until fluffy. Also add a dash of cream of tartar while beting egg whites. Beat until eggs whites are stiff and put on top of pie. Bake at 350 until meringue is a little brown on top.

Kathleen, Centralia
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“BACHELOR’S BREAKFAST”

Break 2 eggs in a rimmed plate, whip together and break up. Put in microwave for 1 min 20 secs. Pull out and stir for 15 secs. Put in 4 separtate sausage links and put back in microwave for 1 min 20 sec and add salt and pepper.

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KITCHEN TIP MINUTE:

Pie tips (all from popsugar.com)

Make sure butter is cold & mix all ingredients by cutting them in with a pastry blender.

Butter is often used in pie crusts but shortening is also another option. Butter crusts will cook up golden brown and puff up slightly due to the water content in the butter creaming steam and causing the crust to rise as it bakes. Shortening crust, is lighter in color and denser as it doesn’t puff up. The flavor will also be more neutral.

Wrap and chill dough after mixing everything together (make a little disk out of dough)

Freeze dough if not using within a day as it will discolor and blacken.

To safely transfer pie crust to pie plate, roll it around a rolling pin and transfer to pie plate by unrolling it slowily from rolling pin.

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Recipe Search:

Cinnamon rolls at gaslight in Macon

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