Pies - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals one of my favorite desserts, pies, and includes Chocolate Pecan Pie and 4-Ingredient Frozen Lemonade Pie. Enjoy!

YOGURT CUSTARD PIE

This is from the infamous long-since-forgotten emailing list. Yields: 8 Slices. It begins, “This quick and easy recipe is a great one to make with your children. With only a handful of ingredients, and very little preparation, this is a pie that everyone is sure to enjoy.”

Ingredients

2 eggs

1 cup plain lowfat yogurt

1/2 cup sugar

1 teaspoon vanilla

1 cup peaches, sliced

1/2 cup cherries, pitted, chopped

1 - 9 inch pie crust

Directions

Preheat oven to 350°F. Beat eggs until well blended and whisk in yogurt and sugar. Stir peaches and cherries (or any other of your favorite fruits) into mixture and pour into pie shell. Bake for 30 minutes, until the custard sets around the edge. The inner 2-3 inches should still remain somewhat soft. Chill, slice and serve.

PEANUT BUTTER PIE

This is from Samantha Seneviratne at The New York Times cooking e-newsletter. Samantha wrote, "Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a little whipped cream. But if that doesn’t convince you, the chocolate cookie crust may. This version relies on five ingredients, instead of pre-made cookies, with the cocoa giving it a deep chocolate flavor. The crust is pressed into a well-buttered pie plate, baked, then cooled, ready to be filled and chilled. When it's time to serve, you have options: Finish it with a decorative chocolate topping or a puff of lightly sweetened whipped cream and a sprinkling of cocoa powder."

Yield: 8 to 10 servings; Time: 50 minutes, plus chilling

To view this online, go to https://cooking.nytimes.com/recipes/1018635-peanut-butter-pie.

Note: While you're at it, check out "How to Make a Pie Crust", a guide by Melissa Clark. It's very helpful, and you're bound to find some useful info in it.

Ingredients

For the crust:

6 tablespoons unsalted butter, melted, plus more for the pan

3/4 cup granulated sugar

3/4 cup unsweetened cocoa powder (not Dutch-processed)

1/2 cup all-purpose flour

1/2 teaspoon kosher salt

For the filling:

1 1/4 cups heavy cream

1 1/2 cup smooth, sweetened peanut butter, like Jif or Skippy

1 8-ounce block full-fat cream cheese, at room temperature

2/3 cup light brown sugar

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

2 ounces semisweet chocolate, chopped (optional)

1 tablespoon unsalted butter (optional)

Preparation

Make the crust: Heat the oven to 350 degrees. Have a nonstick standard 9-inch pie plate ready, or generously butter a 9-inch standard pie plate. In a medium bowl, whisk together the sugar, cocoa powder, flour and salt. Add butter, stirring and mashing with a fork, until the crumbs are evenly moistened.

Transfer the crumbs to the prepared pan and press them evenly into the bottom and sides until crust is about 1/4-inch thick. Bake crust until it looks dry and set, 10 to 12 minutes. Transfer the pan to a rack to cool completely, about 30 minutes.

Make the filling: In a large bowl, whip the cream to stiff peaks using an electric mixer at medium-high speed. Set aside. In another large bowl, beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes. Use a large rubber spatula to gently fold the whipped cream into the peanut butter mixture. Transfer the mixture to the prepared pan and smooth the top. Chill uncovered for at least 4 to 6 hours, until filling is set.

Make the topping, if using: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. Transfer the chocolate mixture to a small plastic bag, and cut a 1/8-inch hole in one corner. Drizzle the chocolate over the top to make a decorative pattern. (You may have some left over depending on your taste.) Serve immediately.

4-INGREDIENT FROZEN LEMONADE PIE

This is from the Food Network, and begins, ""This easy-to-make pie is sweet and tart - just like the drink. Don't stop at lemon, though; try any other fruit sorbet for a variation."

Active Time: 15 minutes; Total Time: 2 hours 20 minutes (includes freezing time); Yield: 6 to 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/4-ingredient-frozen-lemonade-pie-3365016.

Ingredients

1 cup lemon sorbet

3/4 cup sweetened condensed milk

2/3 cup heavy cream

One 9-inch graham cracker pie crust

Directions

Put the sorbet in a medium microwave-safe bowl and heat until melted. Stir in the condensed milk and let cool.

Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds a ribbony shape when you run the beaters through it (do not let it form soft peaks), 2 to 3 minutes. Gently stir the thickened cream into the lemon sorbet mixture and pour into the pie crust. Smooth out into an even layer. Cover loosely with plastic wrap and freeze until set, about 2 hours or up to overnight.

MILLION DOLLAR CREAM PIE

This comes from Carroll Pellegrinelli, who wrote for The Spruce Eats. (Check out her website at https://carrollpellegrinelli.com/. You won't regret it!)

For this recipe, Carroll wrote, " Million Dollar Pie thankfully doesn't live up to its name cost-wise, but its popularity on Pinterest proves it's worth adding to the recipe vault. Also called Millionaire Pie or Millionaire's Pie, this creamy concoction blends canned pineapple, toasted nuts, and shredded coconut into sweetened condensed milk. It gets its lofty height from the addition of a whipped dessert topping. Some versions incorporate cream cheese, and others call for heavy cream, but they all result in a luxurious bite of sweetness.

"The basic recipe can branch into many directions, with maraschino cherries making frequent appearances, oranges joining the pineapple, shortbread or flaky pastry replacing the standard graham cracker crust, frozen adaptations, and even a chocolate-pecan impostor.

"You can start with this classic rendition, then adjust, modify, and remaster it to your stomach's content. The recipe makes two pies with one can of condensed milk, but you can cut the ingredients in half to make just one."

Prep Time: 20 minutes; Cook Time: 0 minutes; Total Time: 20 minutes; Chilling Time: 2 hours; Yield: 2 pies (16 servings)

To view this online, go to https://www.thespruceeats.com/million-dollar-cream-pie-304933.

Ingredients

1 (14-ounce) can sweetened condensed milk

2 tablespoons lemon juice

2 (8-ounce) cans crushed pineapple (drained)

1 cup sweetened shredded coconut

1 cup chopped toasted pecans

2 (8-ounce) containers frozen whipped topping (thawed)

2 (9-inch) graham cracker crusts

Directions

In a large bowl, combine the condensed milk and lemon juice. Let stand for 5 minutes to thicken.

Add pineapple, 3/4 cup of the coconut and 3/4 cup of the pecans. Stir until thoroughly combined.

Fold in whipped topping and divide evenly between two crusts.

Spread the remaining 1/4 cup of coconut on a cookie sheet and toast in 350 F oven, stirring occasionally, until lightly browned, approximately 5 to 8 minutes.

Sprinkle toasted coconut and remaining pecans onto the pie.

Refrigerate 2 hours or until firm.

CHOCOLATE PECAN PIE

It seems like I've been getting on more and more recipe emailing lists lately. This recipe is from Crisco. Prep Time: 15 minutes; Cook Time: 1 hour

You can view this online at https://www.crisco.com/recipes/chocolate-pecan-pie-656.

Ingredients

Single-Crust Classic Crisco® Pie Crust

3 large eggs

1 cup light corn syrup

1 cup sugar

3 tablespoons butter, melted

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

1 1/2 cups pecan pieces or halves

1/2 cup semi-sweet chocolate chips

Directions

Prepare Single-Crust Classic Crisco Pie Crust dough according recipe. Line 9-inch pie plate with prepared dough. Flute edges as desired. Chill until ready to use.

Heat oven to 350°F.

Whisk eggs in large bowl. Add corn syrup, sugar, butter, vanilla and salt. Whisk until blended. Stir in pecans and chocolate chips. Pour filling into pie crust.

Bake 60 to 65 minutes or until center springs back when lightly tapped. Cool completely on wire rack.

CLASSIC CRISCO® PIE CRUST

This recipe is from Crisco. Prep Time: 10 minutes; Cook Time: 12 minutes; Yield: 8 servings

View this online at https://www.crisco.com/recipes/classic-crisco-pie-crust-1242.

Ingredients

SINGLE-CRUST

1 1/3 cups all-purpose flour

1/2 teaspoon salt

1/2 cup cold Crisco® All-Vegetable Shortening

3 to 6 tablespoons ice cold water

DOUBLE-CRUST

2 cups all-purpose flour

3/4 teaspoon salt

3/4 cup cold Crisco® All-Vegetable Shortening

4 to 8 tablespoons ice cold water

DEEP-DISH DOUBLE-CRUST

2 2/3 cups all-purpose flour

1 teaspoon salt

1 cup cold Crisco® All-Vegetable Shortening

6 to 10 tablespoons ice cold water

Directions

Stir flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.

Shape dough into a ball for single pie crust. Divide dough in half and shape into two balls for double crust pie. Flatten into 1/2-inch thick disk(s). Wrap disk(s) in plastic wrap. Chill 30 minutes or up to 2 days.

Roll dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate.

For SINGLE-CRUST pie, fold edge under and press to form a standing rim. Flute edge as desired. Chill until ready to use.

For DOUBLE-CRUST pie, roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Place dough over filled pie crust. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal. Flute edges as desired. Cut several 1/2-inch slits in top crust to vent steam. Bake according to specific recipe directions.

For SINGLE-CRUST Baked Pie Shell

Heat oven to 425°F. Thoroughly prick bottom and sides of unbaked pie crust with fork. Bake on lowest rack in oven 15 minutes or until golden brown. Cool completely on wire rack before filling.