Tag Archives: pie

Desserts, newspaper & magazine clippings, recipe, unknown source

Frozen Lime “Pie” for Dessert

I’m not really sure just why the “pie” of the Frozen Lime “pie” is in quotes- it it because there isn’t a crust so somehow it is a fake pie? But it has a topping.
No idea.

 

Frozen ‘Pie’ For Dessert FROZEN LIME “PIE” 2 large eggs 1/2 cup sugar 1/2 cup light corn syrup 1 pint half-and-half 1 teaspoon grated lime rind 1/3 cup fresh lime juice Topping (recipe follows) In a medium bowl with an electric beater, beat the eggs until thick and lemon color. Gradually beat in the sugar, continuing to beat if necessary until thick and ivory color. Add the corn syrup, half-and-half, lime rind and lime juice, beat gently until blended. Pour into an 8-by-2-inch cake span; place in freezer until mixture is frozen around the edges. Turn into a bowl and beat until just smooth. Pour into a 9-inch pie plate and place in freezer. Make Topping. When the lime mixture is partly frozen, but the top is not entirely firm, press the topping evenly over the surface. Place in freezer until topping is frozen, then wrap appropriately and store in freezer. TOPPING In an 8-inch skillet, melt 1/4 cup) butter; remove from heat and stir in 3/4 cup finely crushed graham cracker crumbs and 1/2 cup of fairly coarse ly broken walnuts. Distribute as evenly as possible in a 13- by-9-by-1-inch pan (crumb mixture will not cover bottom); bake in a preheated 375- degree oven, stirring once or twice, until lightly browned -- about 8 minutes. Cool completely.
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FROZEN LIME “PIE”

Course: after church coffee hour, Dessert
Cuisine: American
Keyword: I like pie, lime, pie

Ingredients

  • 2 large eggs
  • ½ cup sugar
  • ½ cup light corn syrup
  • 1 pint half-and-half
  • 1 teaspoon grated lime rind
  • ⅓ cup fresh lime juice
  • Topping recipe follows

Instructions

  • In a medium bowl with an electric beater, beat the eggs until thick and lemon color.
    2 large eggs
  • Gradually beat in the sugar, continuing to beat if necessary until thick and ivory color.
    ½ cup sugar
  • Add the corn syrup, half-and-half, lime rind and lime juice, beat gently until blended.
    ½ cup light corn syrup, 1 pint half-and-half, 1 teaspoon grated lime rind, ⅓ cup fresh lime juice
  • Pour into an 8-by-2-inch cake span; place in freezer until mixture is frozen around the edges.
  • Turn into a bowl and beat until just smooth.
  • Pour into a 9-inch pie plate and place in freezer.
Frozen ‘Pie’ For Dessert FROZEN LIME “PIE” 2 large eggs 1/2 cup sugar 1/2 cup light corn syrup 1 pint half-and-half 1 teaspoon grated lime rind 1/3 cup fresh lime juice Topping (recipe follows) In a medium bowl with an electric beater, beat the eggs until thick and lemon color. Gradually beat in the sugar, continuing to beat if necessary until thick and ivory color. Add the corn syrup, half-and-half, lime rind and lime juice, beat gently until blended. Pour into an 8-by-2-inch cake span; place in freezer until mixture is frozen around the edges. Turn into a bowl and beat until just smooth. Pour into a 9-inch pie plate and place in freezer. Make Topping. When the lime mixture is partly frozen, but the top is not entirely firm, press the topping evenly over the surface. Place in freezer until topping is frozen, then wrap appropriately and store in freezer. TOPPING In an 8-inch skillet, melt 1/4 cup) butter; remove from heat and stir in 3/4 cup finely crushed graham cracker crumbs and 1/2 cup of fairly coarse ly broken walnuts. Distribute as evenly as possible in a 13- by-9-by-1-inch pan (crumb mixture will not cover bottom); bake in a preheated 375- degree oven, stirring once or twice, until lightly browned -- about 8 minutes. Cool completely.
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Lime “Pie” Topping

Course: after church coffee hour, Dessert
Cuisine: American
Keyword: I like pie, lime, pie

Ingredients

  • ¼ cup butter
  • ¾ cup graham cracker crumbs
  • ½ cup broken walnuts

Instructions

  • In an 8-inch skillet, melt ¼ cup butter; remove from heat and stir in ¾ cup finely crushed graham cracker crumbs and ½ cup of fairly coarsely broken walnuts.
  • Distribute as evenly as possible in a 13- by-9-by-1-inch pan (crumb mixture will not cover bottom); bake in a preheated 375- degree oven, stirring once or twice, until lightly browned — about 8 minutes.
  • Cool completely.
chocolate, newspaper & magazine clippings, recipe, unknown source

French Chocolate Pie (It’s Chocolate + Pie + raw eggs!)

disclaimer

Here we have yet another recipe that uses raw eggs. Look, I know that eating raw eggs can lead to salmonella- hence why it is up to you dear reader to use your best judgment. Read what the CDC has to say & stick to pasteurized eggs or egg products. Know your risk factors and don’t make this recipe if you fall under one of the factors /disclaimer

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FRENCH CHOCOLATE PIE

Course: Dessert
Cuisine: American
Keyword: chocolate, chocolate pie

Ingredients

  • Rich pastry shell
  • ½ cup butter
  • ¾ cup sugar
  • 1 ounce chocolate melted and cooled
  • 1 teaspoon vanilla
  • 2 eggs
  • Whipped cream

Instructions

  • Cream butter until very light and fluffy.
  • Add sugar and cream thoroughly.
  • Add chocolate and vanilla.
  • Add one egg and beat for 5 minutes using an electric beater at medium speed.
  • Add the second egg and beat for another 5 minutes.
  • Pour into cold baked pastry and chill for at least 2 hours
  • Just before serving top with whipped cream.
chocolate, Desserts, random cards, recipe, unknown source

Chocolate Pie Filling

chocolate pie filling
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Chocolate Pie Filling

Course: Dessert
Keyword: chocolate

Ingredients

  • ⅓ cup light corn syrup
  • ⅓ cup water
  • 12 oz semi-sweet chocolate morsels
  • 3 egg yolks
  • 1 cup Heavy cream whipped
  • 1 tsp vanilla

Instructions

  • Combine and bring just to a boil while stirring constantly the corn syrup and water.
  • Remove from heat, stir until smooth, the semi-sweet chocolate morsals.
  • Beat in, one at a time, 3 egg yolks.
  • Cool approximately 10 minutes.
  • Fold in the whipped cream and vanilla.
  • Chill several hours or overnight.
baking, Desserts, MCM food, newspaper & magazine clippings, Pie, recipe, unknown source

Cherry Angel Pie

Cherry Angel Pie recipie
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Cherry Angel Pie

Course: after church coffee hour, Dessert, pie
Cuisine: American
Keyword: Cherry, Cherry Pie, I like pie, pie

Ingredients

  • 1 package cherry-flavored gelatin
  • ½ cup sugar
  • Cherry Juice & water to make 1 cup
  • ½ cup cold water
  • 1 cup cream
  • 1⅔ cups red sour cherries drained & pitted
  • Meringue crust

Instructions

  • Dissolve gelatin and sugar in hot liquid.
  • Add cold water
  • Chill until thickened to egg white consistency.
  • Fold in whipped cream and cherries.
  • Pour into prepared crust and chill until firm.
Cherry Angel Pie recipie
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Meringue crust

Cook Time50 minutes
Course: after church coffee hour, Dessert
Cuisine: American
Keyword: Cherry, Cherry Pie, I like pie, pie, Pie Crust

Equipment

  • Pie plate.

Ingredients

  • 2 egg whites
  • ⅛ tsp cream of tartar
  • ½ cup sugar
  • ½ tsp vanilla

Instructions

  • Beat 2 egg whites and ⅕ tsp cream of tartar until mixture is stiff and dry.
  • Add ½ cup sugar, two tablespoons at a time, beating after each addition until sugar is blended.
  • Add half teaspoon vanilla.
  • Spoon lightly into greased 9" pie plate, building up sides a little.
  • Bake in a 275° oven for 45-50 minutes.
baking, food, Pie, random photocopies/ Mimeographs, recipe, unknown source

Cherry Cheese Pie

 

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Cherry Cheese Pie

Course: Dessert, pie
Cuisine: American
Keyword: Cherry, pie
Author: unknown

Ingredients

Graham Cracker Crust

  • 1 ¼ cups graham cracker crumbs
  • 1 tsp flour
  • 1 tsp cinnamon
  • ½ cup butter
  • ¼ cup sugar

Filling

  • 8 oz Cream cheese
  • ⅔ cup confectioners sugar
  • 1 package Dream Whiptm
  • 1 cup milk
  • 1 tsp vanilla
  • 1 can cherry pie filling

Instructions

Crust

  • Mix together all graham cracker ingredients.
  • Pat into a 9x13" pan.
  • Bake in a 300° oven for 10 minutes.

Filling:

  • Mix cream cheese with confectioners sugar and fold in 1 package of Dream Whiptm which has been whipped with the milk and vanilla.
  • Spread on crust.
  • Top with 1 can of cherry pie filling.
  • Chill.

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