MILE-HIGH PUMPKIN PIE
The sky's the limit with this homemade pie! A generous cloud of toasted marshmallow meringue towers over a layer of classic spiced pumpkin filling. This is one indulgent dessert that's also a total showstopper.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the pie dough: Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until pea-size pieces remain. Sprinkle in 2 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, pulsing after each addition.
- Put the dough on a large piece of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight. (The dough can also be frozen for up to 2 months.)
- Lightly flour a work surface. Roll out the chilled dough into a 12-inch round and transfer to a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour and up to overnight. (If refrigerating overnight, cover with plastic wrap.)
- Preheat the oven to 350 degrees F. Line the chilled dough with foil and fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 minutes more. Transfer to a wire rack to cool completely.
- For the filling: Gently whisk the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until just smooth (do not overmix). Pour the filling into the cooled crust and smooth the top. Bake until the filling is set around the edges but still slightly jiggly at the center, 50 minutes to 1 hour. Transfer to a rack to cool completely.
- For the marshmallow meringue: Bring a few inches of water to a simmer in a medium saucepan. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk to combine. Remove the bowl from the stand mixer base and place over the simmering water (make sure the bottom of the bowl is not touching the water). Cook, whisking constantly, until the sugar is completely dissolved and the mixture feels hot to the touch. Return the bowl to the stand mixer and whisk on medium-high speed until stiff peaks form, 5 to 6 minutes. Add the marshmallow fluff and vanilla, then beat on medium-high until just combined.
- Gently mound the meringue on top of the filling. Use an offset spatula to spread the meringue all the way to the edges of the crust to completely cover the filling, then make decorative swirls and peaks. Toast the meringue using a kitchen torch or broil 1 to 2 minutes until golden brown (watch the meringue closely if broiling to prevent burning). Slice the pie into wedges and serve.
MILE-HIGH BOLOGNA PIE
From America's Best Lost Recipes, cookbook. If you like bologna, then this is the pie for you. We could find no precedent for this particular recipe and had to rely on Barbara to give us a few clues as to its origin: "As a young homemaker on a tight budget, I became very inventive when it came to stretching a pound of meat to feed my family. This recipe was a spin-off of the Michigan Pasty, a ground beef, potato, and onion combination wrapped in pie crust. My first version did not include a crust. I cooked the ingredients in an electric fry pan and served it from the pan. Some time later, I decided to change its presentation and piled the browned and partially cooked ingredients into a pie plate, added a top crust, and baked it. My creation became Mile High Bologna Pie. When my daughter-in-law asked me how to make this dish, I knew my son, who is fussy about his food, really liked it." Barnara Estabrook-Rhinelander,Wisconsin
Provided by mightyro_cooking4u
Categories Meat
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Adjust an oven rack to the middle position.
- Preheat oven to 425 degrees Fahrenheit.
- Heat 1 Tablespoon oil in a large nonstick skillet until shimmering.
- Working in two batches, cook the bologna in a large skillet over medium heat until lightly browned on both sides, about 6 minutes.
- Transfer to a large plate.
- Heat the remaining 1 Tablespoon oil in the now-empty skillet until shimmering.
- Cook the onion until softened, about 3 minutes.
- Add the potatoes and carrots and cook, tossing occasionally, until just beginning to brown, about 8 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the water, cover, and cook until the potatoes and carrots are just tender, about 15 minutes.
- Stir in the peas and season to taste with salt and pepper.
- Let the vegetables cool until just warm, about 30 minutes.
- Spoon the vegetables into the pie shell.
- Arrange the bologna over the top of the vegetables.
- Top with the remaining chilled circle of dough and crimp the edges as desired.
- Cut four 2-inch slits in the top of the dough; brush top with beaten egg.
- Bake until the crust is golden brown, about 30 minutes.
- Let cool for 5 minutes.
- Serve, drizzling ketchup over the top.
MILE HIGH PIE
A specialty of Hotel Pontchartrain, New Orleans
Provided by Food Network
Categories dessert
Yield 12 servings
Number Of Ingredients 12
Steps:
- Combine walnuts and biscuits. Add butter and mash thoroughly.
- Preheat oven to 325 degrees F. Butter a 10-inch diameter springform pan and press biscuit crust into base and 2-inches up side. Cover this crust with waxed paper, cut to fit bottom exactly. Fill pan with split peas, up to height of sides and bake "blind" for 1 hour. Let cool while still filled.
- When crust is cooled, removed pea weights and paper. Meanwhile, whip egg whites with cold water and salt until peaked. Fold in sugar a little at a time. Add vanilla and keep cool.
- Unmold ice cream from containers and cut horizontally through middle of each to yield 4 discs total. Place disks in pie crust, alternating strawberry and vanilla flavors. Top with meringue, letting it fall all around the ice cream. Set in freezer for 2 hours.
- Preheat oven to 450 degrees F. Remove pie from freezer and place in oven to brown meringue tips. You may also use a blowtorch instead. Serve with chocolate sauce.
MILE-HIGH LEMON MERINGUE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and pulse a few times until combined. Add the butter and pulse just until coarse crumbs form. Add the vinegar and 3 tablespoons ice water; pulse until the dough comes together but is slightly crumbly. Pinch the dough - if it's too crumbly, pulse in more ice water 1 teaspoon at a time. Turn out the dough onto a large sheet of plastic wrap. Wrap the dough, then flatten into a disk. Refrigerate until firm, at least 1 hour or overnight.
- On a lightly floured surface, roll out the dough into a 13-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself, then crimp the edges. Refrigerate the crust until firm, at least 1 hour.
- Preheat the oven to 375˚ F. Prick the bottom of the crust with a fork, line with parchment paper and fill with pie weights or dried beans. Place the crust on a rimmed baking sheet and bake until golden brown around the edges, about 15 minutes. Remove the parchment and weights and continue baking until the crust is a deep golden brown on the bottom, 20 to 30 more minutes. Remove from the oven and let cool while preparing the filling but leave the oven on.
- Make the filling: Whisk the egg yolks in a medium bowl until smooth; set aside. Whisk the sugar, cornstarch and salt in a medium saucepan to combine. Whisk in the water and lemon juice and turn the heat to medium. Bring to a gentle simmer and cook, whisking, until thickened, about 5 minutes. Slowly whisk about one-quarter of the sugar mixture into the egg yolks. Whisk in another one-quarter of the sugar mixture until smooth, then pour the mixture back into the saucepan. Continue cooking, whisking constantly to keep the egg yolks from scrambling, about 1 more minute. Stir in the butter and lemon zest until the butter melts; remove from the heat.
- Immediately make the meringue while the filling is still hot: Combine the egg whites and cream of tartar in a large bowl and beat with a mixer on medium-high speed until soft peaks form, 1 to 2 minutes. Very slowly beat in the sugar; continue beating until firm glossy peaks form, about 4 minutes more (do not overbeat). Give the lemon filling a quick stir, then pour into the crust. Immediately spread the meringue on top of the hot filling, spreading it all the way to the crust; use the back of a spoon to make swoops and peaks. Bake until the meringue is golden brown in spots, 5 to 7 minutes; do not overbake to avoid weeping.
- Remove the pie to a rack and let cool 1 hour, then refrigerate until completely cooled before slicing, about 4 hours.
MILE HIGH LIME PIE
Going through all of my old Taste of Home recipes and found this one by a reader in Missouri. This recipe has all the richness of a lime pie but uses low fat ingredients.
Provided by DailyInspiration
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine the milk, sour cream, lime juice, and food coloring if desired. Fold in whipped topping. Pour into the crust and refrigerate for at least 12 hours. Preparation time does not include refrigeration time.
Nutrition Facts : Calories 267.3, Fat 19, SaturatedFat 8.8, Cholesterol 37.8, Sodium 214.1, Carbohydrate 23.1, Fiber 0.5, Sugar 13.8, Protein 2.7
MILE HIGH PUMPKIN MARINGUE PIE
This is the BEST Pumpkin Pie I have ever had, people who don't like pumpkin pie have said this is great! The making of the pie can be a little persnikety, but the results are well worth it. This pie is a great culinary challenge that is sure to impress guests over the holiday season. From the 2009 Fall edition of Taste Magazine.
Provided by Stephanie G.
Categories Pie
Time 3h10m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 20
Steps:
- CRUST:.
- Preheat oven to 350°F.
- Combine ginger snap crumbs and melted butter in a bowl. Stir to Blend. Press into the bottom and up the sides of a deep dish 9-in (23cm) pie plate. Bake in the centre of the oven for 15 minutes, or until crisp and golden around the sides. Move to a rack to cool.
- FILLING:.
- Sprinkle gelatin over brandy in a small bowl. Let stand until softened.
- Scrape brandy mixture into a saucepan along with sugar, spices, pumpkin, milk, egg YOLKS, and orange zest. Cook over medium heat, stirring constantly, until mixture "mounds when dropped from a spoon".
- Transfer filling to a metal bowl and set in a larger bowl of ice and cold water. Cool, stirring Constantly.
- Beat egg whites and sugar until stiff peaks form. Fold into pumpkin mixture with sour cream until no streaks remain.
- Spoon filling into cooled crust and chill until set, preferably overnight. (You can cook from this point and skip the meringue if you don't like it. Bake at 350F for 10 minutes or until the filling looks cooked. Refrigerate until served).
- MERINGUE:.
- Preheat oven to 350°F.
- Whip egg whites and cream of tartar with an electric mixer at medium speed until foamy.
- Continue whipping at medium-high speed, gradually adding sugar until fully incorporated. Continue to whip until whites hold a stiff peak.
- Dollop over chilled pie. Place on a baking sheet and bake for 10 minutes or until meringue is golden.
- Refrigerate until ready to serve.
- Sprinkle with ground ginger snaps if you wish.
Nutrition Facts : Calories 687.1, Fat 20, SaturatedFat 9.3, Cholesterol 99.7, Sodium 794.6, Carbohydrate 98.6, Fiber 3.3, Sugar 53.2, Protein 28.5
MILE-HIGH LIME PIE
Convenience items speed along the preparation of this light and fluffy make-ahead pie. The lime filling is very sweet, creamy and piles high in the crust. -Candi Smith of Blue Springs, Missouri
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the milk, sour cream, lime juice and food coloring if desired. Fold in whipped topping. Pour into the crust. Refrigerate for at least 12 hours.
Nutrition Facts : Calories 355 calories, Fat 9g fat (6g saturated fat), Cholesterol 12mg cholesterol, Sodium 171mg sodium, Carbohydrate 57g carbohydrate, Fiber 1g fiber), Protein 7g protein.
More about "mile high bologna pie recipes"
MILE-HIGH CHOCOLATE PIE RECIPE | BON APPéTIT
From bonappetit.com
MILE-HIGH MERINGUE PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (19)Calories 470 per servingTotal Time 2 hrs 48 mins
- To make the filling: Mix the sugar, Instant ClearJel (or cornstarch), and salt together in a saucepan.
- Heat the mixture over medium heat until it's very hot; it may come to a boil, or it may just "seethe" a bit, like it's trying to boil and not quite making it.
- Rub a piece of butter over the surface to prevent a skin from forming. Cover with plastic wrap, and chill for several hours before topping with the meringue.
MILE-HIGH BOLOGNA PIE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THE PONCHARTRAIN HOTEL'S MILE HIGH PIE RECIPE - NOLA.COM
From nola.com
MILE-HIGH BOLOGNA PIE RECIPE – FOOD HOUSE
From foodhousehome.com
12 OVER-THE-TOP MILE-HIGH PIE RECIPES | TASTE OF HOME
From tasteofhome.com
MILE-HIGH MEATLESS LASAGNA PIE - BETTER HOMES & GARDENS
From bhg.com
MILE HIGH BOLOGNA PIE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MILE-HIGH BOLOGNA PIE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
5 MILE HIGH PIES TO MAKE FOR SUMMER | FN DISH - FOOD …
From foodnetwork.com
MILE HIGH BOLOGNA PIE - BEVERLY'S BACK PORCH - PRINTABLE …
From sites.google.com
MILE HIGH LEMON MERINGUE PIE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
BEST MILE HIGH MUD PIE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
ALLRECIPES
From allrecipes.com
MILE HIGH BOLOGNA PIE RECIPES- WIKIFOODHUB
From wikifoodhub.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #main-ingredient #preparation #easy #meat #3-steps-or-less #4-hours-or-less
You'll also love