Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts

Wednesday, February 3, 2016

Red Velvet Cream Pie / #FoodieExtravaganza

I love Valentine's Day, but I try not to take it too seriously. Of course, you should show your love to those that are important to you everyday, but it is fun to send funny, lovey dovey heart cards, eat chocolate, and make Red Velvet Cream Pie! This pie is rich and sooo creamy. Add the whipped cream topping and you will be in love with this pie! Make sure you make it the day of the morning  you want to serve it. It needs 4-6 hours to set up and chill. Happy Valentine's day! 

Looking for more pie recipes? No worries! We are all about pie today at #FoodieExtravanganza. Scroll down below this post to see what everyone else made for this day!
chocolate, red coloring, graham cracker crust, whipped cream topping
Red Velvet Cream Pie

10 Chocolate Graham Crackers
4 tablespoons Butter, melted
1/3 cup Sugar
4 Egg Yolks, beaten
3/4 cup Sugar
1/4 cup Cornstarch
3 cups Whole Milk
3 ounces semi sweet chocolate chips
1 teaspoon red food coloring
1 tablespoon Butter
1 1/2 teaspoons vanilla
2 cups Heavy Duty Whipping Cream
1 cup Confectioner's Sugar
Edible Heart Decorations

preheat oven to 350 degrees
graham crackers, sugar, butter
 Mix together the crushed graham cracker crumbs, sugar and butter.
chocolate, graham crackers, butter, sugar
Pour mix into a 9" pie plate and pat down around plate, and up the sides until it is covered. Use a flat object, like the bottom of a measuring cup to flatten crumbs. Bake in oven for 10 minutes. Allow to cool completely.
Stir together the sugar and cornstarch. Over medium high heat, add the milk, stirring to combine.
Add the chocolate and red food coloring. Keep stirring until the chocolate is completely melted, the color is red, and the mix has thickened  with a couple bubbles. Once the bubbles begin, continue to cook and stir for 90 seconds more. Quickly remove from heat.

 Take 1 cup of the very hot filling and slowly integrate it into the eggs. I like to pour a little in, and whisk it together, then pour a little more in and whisk again. The purpose is to temper the eggs. You are basically getting the eggs used to the heat before you pour them in to the hot filling. If they are not tempered they will curdle and start to cook, which will ruin your filling. It would not be usable because you would basically have scrambled egg in your pie filling.
Pour the egg yolk mixture into the pot with the hot filling. Bring to a gentle boil, all the while stirring or whisking. Stir for another 90 seconds. Remove from heat. Add vanilla and butter and stir well.

Pour filling in to cooled pie crust. Cover with plastic wrap and refrigerate for 5-6 hours.
 Place whipped cream and sugar in a mixing bowl. Mix together on high until it is thick and fluffy.
Fill a pastry bag with the whipped cream and using a Wilton M1 tip, decorate the top of your pie. Sprinkle with hearts and serve!

Thank you to Wendy from A Day in the Life on the Farm for hosting today!

Here's is what other members of the #FoodieExtravaganza family made for today:

Foodie Extravaganza
Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
Thanks for stopping by today!


    Sunday, September 13, 2015

    Grandma's Lemon Meringue Pie/#SundaySupper

    Today at #SundaySupper we are honoring our grandparents by celebrating Grandparent's Day!
    My grandmother passed away many years ago, but she was a wonderful cook, and I always remember her making Lemon Meringue Pie. I don't have the recipe that my Grandma used to make her creamy, luscious pie, but I found one that taste very close, and just a bite of one piece sent me back in time to another life! I love how food brings wonderful memories flooding back.  I think Grandma would like this pie!

    Grandma's Lemon Meringue Pie

    Monday, June 29, 2015

    Easy Cherry Pie Stars

    To call this recipe Easy Cherry Pie Stars is really an understatement. If you have the ingredients on hand, this recipe will not take you 30 minutes, and most of that time is spent waiting for the stars to bake! This is a great little meal ender for a last minute get together, and it is wonderful for a large group because it is so easily put together! Of course, I think it's a natural for the 4th of July also!!
    cherries, easy to make,pie, blueberries, confectioner's sugar, lemon
    Easy Cherry Pie Stars

    Wednesday, February 4, 2015

    Cherry Pie Bites/Day 4 of 14 Days of Valentine's/#Foodie Extravaganza

     Today we are celebrating Valentine's day with
    Cherry Pie Bites!

    Today is also the day for 
    This month's main ingredient is cherries
    which makes this recipe perfect for both parties!

    These Cherry Pie Bites are simple, simple, simple!
    I would have loved to use fresh cherries, but I called everywhere
    I could think of, and no one has fresh cherries here in North Carolina yet!
    So, I used canned cherries and pre made pie crust for
    the easiest pie bites ever!
    Cherry Pie Bites

    Thursday, August 8, 2013

    Creamy Peach Hand Pies

    Today I am participating in the Behind The Curtain Dessert Challenge. This is a fun challenge that really gets your creativity flowing. This months two ingredients? Peaches and Cream. Can you say yum!? I wanted to make something special, and several different ideas came to mind, but these Creamy Peach Hand Pies were the clear winner! They are simple to make (I used ready made pie crust), incredibly cute, and you can be sure that whoever tastes these pies will love them!
    Creamy Peach Hand Pies
    (loosely adapted from A Feast for The Eyes)

    3 ripe Peaches
    1/4 cup Sugar plus 2 teaspoon Sugar
    1 1/2 tablespoons Flour
    Pinch Salt
    1 1/2 ounces Heavy Whipping Cream
    1 large Egg Yolk
    1/4 teaspoon Vanilla
    1/2 teaspoon Cinnamon
    1 box unbaked Pie Shells
    1 Egg,  beaten
    Peel, halve, and pit your peaches.
    Place your peaches in a pan on top of the stove.
    Heat the peaches over medium heat until they are soft 
    and the juices have emptied into the pan.  
    This will help prevent the crust from becoming soggy.
    This should take about 10-15 minutes.
    Once the peaches are nice and soft, cut the peaches
    into thin slices. Set aside.
    Mix together the 1/4 cup sugar, flour and salt.
    In a separate bowl , mix together the cream, egg yolk,
     vanilla and cinnamon. Add in the dry ingredients and mix 
    until smooth.
    Pour the cream mix over the peaches.
    This is the pie mold that I used. It isn't really necessary
    to use this mold to make the pies, but it is fun to use!

      Place the closed mold on the pie crust.
    Cut two for each pie. One will become the 
    pie top and one will become the pie bottom.
    Set your mold up like this. I put 2 teaspoons of
     peaches and cream filling in each pie.
    Edge each of the pie crust pieces with the beaten egg.
    This will help the edges stay together.
    Fold the two pie pieces together.
    Pierce the pies in a few places, and sprinkle with the
    2 teaspoons sugar. Bake at 400 degrees for 18-20 minutes.
    Enjoy your pies!

    Thanks for joining me today, and please check out 
    all the other recipes for today's challenge!

    Lady Behind the Curtain Dessert Challenge

    Thursday, November 15, 2012

    Sweet Potato Hand Pies!

    Everything Thanksgiving has been going through my head now for about 2 or 3 weeks. I am constantly churning over ideas like menu items, seating charts, table settings, and of course ~ dessert. When I discovered that this months Improv Cooking Challenge was all about making something great with sweet potatoes and honey, I had the perfect recipe. I have been thinking about expanding the dessert course to include a dessert bar, so everyone can munch through out the day. Later after dinner, I will fill up the dessert bar with all the traditional pies and cakes and some non traditional tastes that are fun! I think these little Sweet Potato Hand Pies are perfect, and are destined to become part of our tradition!
    Sweet Potato Hand Pies
    (adapted from Pillsbury)
    Makes 14 pies

    3/4 cup of mashed Sweet Potato
    1 teaspoon Brown Sugar
    1 teaspoon Honey
    1/4 teaspoon ground Cinnamon
    1/4 teaspoon Vanilla
    1/8 teaspoon ground Nutmeg
    1 box Pillsbury refrigerated Pie Crusts, softened
    1 Egg, beaten
    1 tablespoon Sugar

    Preheat oven to 400 degrees.
    Bake a fresh sweet potato in the oven
     for approx. 30-40 minutes. Let cool, and then
    peel the skin off.
    In a small bowl, mix together the sweet potatoes, brown sugar,
    honey, cinnamon, vanilla, and nutmeg.
    It can be mixed with a spoon and spatula.
    Unroll the pie crust.
    Cut out 7 4" round circles. 
    I used a cookie cutters.
    Place a heavy teaspoon of sweet potato
     mix onto each pie crust round, just slightly off center.
    Brush the crust edges with water.
    Fold the crusts in half, and then seal them by crimping
    the edges together with a fork.
    Brush the tops of each pie with egg, 
    and sprinkle sugar over the tops.
    Bake in oven for 16-18 minutes.
    Enjoy hot or cold!

    Check out what everyone else made:

    Sunday, July 15, 2012

    Mini Chocolate Strawberry Pie and The Last Day of Our Giveaway!

    It's the last day to enter our giveaway, and to celebrate~we made pie! Chocolate Strawberry Pie to be  exact! These pies are the perfect make ahead mini dessert for parties, family dinners, or backyard get togethers. They actually taste best if made ahead of time and then refrigerated until you are ready to eat them. They are easy to put together with filo dough crust, chocolate pastry cream and fresh strawberries!
    Chocolate Strawberry Pie
    (makes 16 pies)
     1 roll (1/2 box) Filo Dough
    1/2 stick melted Butter
    1 1/4 cups whole Milk
    2 oz Semi Sweet Chocolate
    3 Egg Yolks
    1/4 cup Sugar
    1 tablespoon Flour
    1 1/2 teaspoons Cocoa Powder
    2 tablespoons+2 teaspoons Cornstarch
    1 teaspoon Vanilla
    approx 12-15 Fresh Strawberries
    Whipped Cream (I used canned)
    Filo is easy to work with as long as you keep it covered
    at all times. It does not like air! Open your roll of filo,
    set it next to your work area, and place a piece of saran wrap over the 
    filo sheets. I used 5 sheets to make 4 crust cups.
     Take one filo sheet and place it on a cutting board or 
    other work surface. Using a pastry brush, and starting at the 
    edge, going toward the center, brush your melted butter over the filo.
    When you are done, take another piece of filo from your stack,
     and place it over your buttered piece. Brush this piece just like you 
    did the first one. Continue doing this until all 5 pieces are brushed with butter.
    Preheat your oven to 350 degrees.
    Cut out 4" circle of the filo. I apologize for no pics.
    I used a 4" lid and cut around it with a paring knife.
    Place the filo dough into a regular size muffin tin.
    It is not necessary to spray or grease the tin.
    You will only get about 4 circles out of every 5 pieces.
    To get sixteen pieces, do this a total of 4 times.
    Bake your filo for 8-9 minutes.
    Let cool and remove from pan.
    In a saucepan, warm the milk on low heat. In a separate
    bowl, while the milk is warming, mix together the egg yolks,
    sugar, flour, cocoa powder, and cornstarch. Once the  milk
    is steaming, add the semisweet chocolate to the steaming milk.
    Whisk until it is fully incorporated.
    Add half of the chocolate milk to the egg mix. This is 
    called tempering the eggs. 
     Once you add the milk, 
    whisk the egg mix constantly. You are getting the eggs
    used to the heat of the milk without cooking them.
    Add the milk and egg mix back into the pan 
    with the rest of the milk. Keep stirring.
    Heat the milk and egg mix for 1-2 minutes until the 
    custard reaches 170 degrees and becomes very thick.
    Remove from heat, and add vanilla.
    Chill before filling crust cups.
    To fill the crust, slice a strawberry into 1/4's and place 
    1 piece into the bottom. Cover with chocolate pastry cream.
    If you are preparing a lot of these and want to have
    as much done as you can ahead of time stop here.
    Do the rest right before serving.
    Fill the top of the chocolate with whipped cream.
    Top the whipped cream with a strawberry, sliced
    lengthwise, or a whole strawberry is you have 
    one that is small and not so heavy that it falls
    down into the whipped cream. 
    Thanks for joining me today!

    This is the last day to enter our giveaway.
    The giveaway closes at 11:59pm PST tonight.

    You can enter by leaving me a comment telling me what your favorite mini dessert is.  
    You can  go back to the post for the last week and enter on those days by leaving a comment on that page. For 2 extra entries, like us on our fan page on facebook, and follow us here at The Freshman Cook. 
     The winner will be announced tomorrow. Good Luck!!!