FACSE National Standard 8.5.10: Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.
No Fail Pie Crust (makes one bottom crust)
Preheat oven to 475 degrees.
Mix together:
1 c. flour
½ t. salt
Cut 1/3 c + 2 T shortening into flour mixture.
Mix together in a separate bowl and gently add to flour mixture, 1 tablespoon at a time:
½ egg (2 T)
1 tsp vinegar
1 T + 1 tsp water
Roll out dough in a circle as thin as you can on a floured piece of waxed paper, making it measure 1 inch larger than the pie pan. Gently place in pie pan. Fold under edges and make a decorative edge. Poke holes in the crust every inch with a fork.
Bake for 8 – 10 minutes or until slightly brown. Cool thoroughly before adding a cream filling.
French Silk Pie
¾ c. butter
2 ¼ c. powdered sugar
3 squares unsweetened chocolate
1 t. vanilla
3 eggs (at room temperature)
Cream butter and sugar well. Blend in melted chocolate and vanilla. Add eggs, I at a time, beating 4 minutes after each addition. Pour into cooled pie shell. Chill for at least 1 ½ hours. Top with whipped cream, if desired.
Deluxe Pecan Pie
3 eggs, slightly beaten
1 c. corn syrup
1 c. sugar
2 T. butter, melted
1 tsp. vanilla
1 ½ c. pecans
1 9” pie shell
Mix eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake at 350 degrees for 50-55 minutes or until a knife inserted half way between center and edge comes out clean. Allow to cool at room temperature and serve.
Chocolate Pecan Pie
Follow recipe for Deluxe Pecan Pie. Melt 4 squares (1 oz. each) semi-sweet chocolate with butter.
Vanilla Cream Pie
¾ c. granulated sugar
1/3 c. flour
¼ t. salt
2 c. milk
3 slightly beaten egg yolks
2 T. butter
1 tsp. vanilla
Combine sugar, flour and salt in a medium saucepan. Gradually stir in milk and cook over medium heat stirring continuously. After the mixture becomes bubbly, cook for 2 minutes stirring constantly. Stir a small amount of the hot mixture into the egg yolks, then return egg mixture to pan, stirring constantly. Remove from heat. Add butter and vanilla and mix well. Pour into a baked, cooled pie shell. Refrigerate before serving.
Chocolate Cream Pie
- Prepare Vanilla Cream Pie increasing sugar to 1 cup.
- Chop 2- 1 oz. squares of unsweetened chocolate. Add with milk.
Banana Cream Pie
- Slice bananas into cooled baked pie shell.
- Top with Vanilla Cream Pie filling.
- Refrigerate before serving.
Coconut Cream Pie
Add 1 cup flaked coconut to Vanilla Cream Pie Filling.
Old-Fashioned Pumpkin Pie
8-INCH:
1 egg
1 ¼ c. canned pumpkin
2/3 c. sugar
¼ tsp. salt
¾ tsp. cinnamon
¼ tsp. ginger
1/8 tsp. cloves
1 ¼ c. evaporated milk or light cream
9-INCH
2 eggs
1 can (16 oz) pumpkin (2 c.)
¾ c. sugar
½ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves
1 2/3 c. evaporated milk or light cream
10-INCH
3 eggs
2 ¾ c. canned pumpkin
1 c. sugar
¾ tsp. salt
1 ½ tsp. cinnamon
¾ tsp. ginger
½ tsp. cloves
2 ¼ c. evaporated milk or light cream
Heat oven to 425 degrees. Prepare pastry. Beat egg(s) slightly with a rotary beater; beat in remaining ingredients. Pour into pastry-lined pie pan. (To prevent spills, place pie pan on oven rack when filling with pumpkin mixture.) Bake 15 minutes.
Reduce oven temperature to 350 degrees. Bake 8-inch pie 35 minutes longer, 9-inch pie 45 minutes longer, and 10-inch pie 55 minutes longer or until knife inserted in center comes our clean. Cool. If desired, serve with sweetened whipped cream.
Cherry Cheese Pie
8 oz. cream cheese, softened
1 – 14 oz. can condensed milk
1/3 c. lemon juice
1 tsp. vanilla
1 graham cracker crust
21 oz. can cherry pie filling, chilled
In a medium mixer bowl, beat cream cheese until light and fluffy. Gradually beat in sweetened condensed milk. Stir in lemon juice and vanilla. Pour into pie crust. Refrigerate until well chilled, about 2 hours. Top with cherry pie filling before serving.
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11/19/03
Boyden