BUTTERSCOTCH MERINGUE PIE
One of my favorite desperation pies, butterscotch meringue pie is nostalgic, homey, comforting and so very tasty. I do hope you enjoy it--and if you think you don't like butterscotch, be prepared to change your mind.
Provided by Jenni Field
Categories Pies and Tarts
Time 5h30m
Number Of Ingredients 13
Steps:
- Whisk together the cornstarch, salt, whole milk, and egg yolks until smooth. Set aside convenient to the stove.
- In a heavy saucepan, melt the butter.
- Add the brown sugar and stir together until all the sugar is moistened.
- Cook over medium heat until the butter/sugar mixture is boiling, stirring frequently with a long-handled wooden spoon or heat-resistant spatula.
- As soon as the butter/sugar mixture barely starts to smoke, carefully pour in the heavy cream. It will bubble up and spatter. The sugar will seize up into a hard mass. Worry not. Continue to cook and stir, switching to a whisk to make things a bit easier, until the sugar melts back into the cream.
- Once the mixture is smooth again, pour about half of it into the egg mixture, whisking all the while. Then pour the egg mixture back into the pan.
- Cook over medium to medium-high heat until the mixture comes to a boil. Boil, stirring constantly, for 2 minutes. Do not slack on this part, or the pudding will not set up correctly. 2 full minutes. Set a timer.
- Strain the pudding through a fine-mesh strainer into a bowl. Stir in the vanilla. Fill the prepared pie shell so it is full up to the crimped edge. Set aside for a few minutes while you make the meringue.
- In a metal bowl set over a pot of simmering water, whisk the whites, salt, and brown sugar together until all the sugar has dissolved and the mixture is very hot--about 165F.
- Remove the bowl from the heat and beat on medium speed with a hand mixer until the mixture thickens somewhat and lightens in color.
- Add the vanilla and beat on high speed until the tips of the meringue just curl over a bit at the ends when you hold the beaters upright.
- Dollop the finished meringue onto the pie filling and carefully spread it out so it completely covers the filling and meets the crust all the way around.
- Using an offset spatula, press it onto the meringue and then lift straight up to make swoops and peaks if you'd like.
- Place under the broiler, watching it carefully, or use a torch to brown your meringue. Chill overnight before serving. Share. Or don't. Enjoy!
Nutrition Facts : Calories 362 calories, Carbohydrate 50.6 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 15.9 grams fat, Fiber 0 grams fiber, Protein 5.1 grams protein, SaturatedFat 9.2 grams saturated fat, ServingSize 1, Sodium 412 milligrams sodium, Sugar 45.7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
STRAWBERRY CLOUD PIE
My kids really love this easy and very tasty pie.And it's something they can whip up in a few minutes together when they suddenly get a sweet-tooth.
Provided by melisa evans
Categories Fruit Desserts
Time 20m
Number Of Ingredients 4
Steps:
- 1. In a large bowl mix together cut-up strawberries,strawberry gel and cool whip until well blended.Then pour into graham cracker pie crust and garnish with remaining strawberries.Chill for about 2 hours,slice and enjoy!!!
CLOUD NINE - DESSERT RECIPE - (5/5)
Provided by Tbird
Number Of Ingredients 6
Steps:
- Drain pineapple, reserving 1/4 c syrup. Beat cream cheese; gradually add syrup. Prepare topping mix and fold into cream cheese mixture. Add sugar, nuts, pineapple and cherries. Chill 3 hours.
CLOUD NINE PIE
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Butter a 9-inch pie plate.In a large mixer bowl at high speed, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form when beaters are raised. Gradually beat in sugar and continue beating until stiff peaks form when beaters are raised. Add vanilla and beat into meringue. Fold in nuts, cracker crumbs, and baking powder. Spoon batter into pie plate, forming a high edge.Bake 25 minutes. Turn off heat and leave in oven 15 minutes. Cool on a wire rack.Spread with whipped cream. Cover with plastic wrap and refrigerate 12 hours. Garnish with chocolate if desired.
Nutrition Facts : Nutritional Facts Serves
CLOUD NINE CHOCOLATE PIE
My nephew first made this and I used to ask for him to make it all the time. I finally started making it this year. ALCOHOL within--- not cooked out --- Sooo yummy!
Provided by Penny Babcock-Stallcup
Categories Chocolate
Time 4h20m
Number Of Ingredients 8
Steps:
- 1. Combine Chocolate and 1 1/2 Tablespoons cream in heavy saucepan; cook over low heat until the chocolate melts. Beat cream cheese in a small mixing bowl, add sugar, ! Tablespoon cream and the chocolate mixture ( I usually wait til it melts and cools a minute or so). Gradually add kahlua. Set aside.
- 2. Whip remaining cream in separate bowl until stiff with electric mixer on high spped; add powdered sugar. Fold the chocolate mixture from step1 into this blending until smooth. Spoon into crust. Freeze until firm ( I usually leave all day or overnight). Add coll whip before serving to each slice. Store in freezer - if there is any left!
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