Monday, November 12, 2007
End Thanksgiving with pie
No matter how much turkey, stuffing, and vegetables everyone consumes on Thanksgiving Day, there always seems to be room for dessert. Pies offer a sweet taste of tradition to end a delicious meal.
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Sweet Potato Pie
2 cups mashed sweet potatoes
1/2 cup butter, softened
2 eggs, separated
1 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup evaporated milk
1/4 cup granulated sugar
1 9-inch unbaked pie crust
Preheat oven to 400 degrees. In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.
Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture. Pour into pie shell and bake for 10 minutes. Reduce heat to 350 degrees and continue baking until firm, about 30 additional minutes. Makes 8 servings.
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Pecan Pie
3 eggs
1 cup dark corn syrup
1 cup granulated sugar
2 tablespoons sifted all-purpose flour
1 teaspoon vanilla extract
1-1/2 cups chopped pecans
1 9-inch deep dish pie crust
Preheat the oven to 350 degrees. In a medium bowl, mix together the sugar and flour until flour is blended in. Stir in the eggs, corn syrup and vanilla. Mix in the pecans and pour the filling into the pie crust. Bake until a knife inserted halfway between center and edge comes out clean, about 50 to 55 minutes. Cool before serving. Makes 8 servings.
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Frozen Pumpkin Pie
1-1/2 cups crushed gingersnap cookies
1 tablespoon granulated sugar
1/4 cup butter or margarine, melted
1 cup pumpkin puree
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups frozen whipped topping, thawed
2 cups vanilla ice cream, softened
Preheat oven to 300 degrees. In a small bowl mix together the crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter. Press mixture evenly into a 9-inch pie plate. Bake for 15 minutes; cool.
In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping. Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and additional crushed gingersnaps if desired. Makes 8 servings.
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Pantry Pointers
Glass and dull-metal pie pans work best for baking pies.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com