Skip to comments.Post your PI Day recipes! (vanity)
Posted on 03/14/2010 12:16:58 PM PDT by Ellendra
There's a thread full of math jokes, historical trivia, and pie/PI pictures, but no recipes. So, FReepers, feel free to post your favorite pie recipes here:
One PInt of bourbon; One PInt of gin; One PInt of coke. Add a PImento.
PI are round.
Everybody knows that.
There will be no end to this.
Granny`s Caramel Pie Recipe
1 cup sugar PLUS
6 tablespoons sugar
1/4 cup flour
3 beaten egg yolks
2 1/4 cups milk
1 baked pie crust
3 egg whites
Place 1/2 cup white sugar in a heavy skillet. Cook on low heat, stirring, until sugar is melted and makes a dark brown syrup.
While sugar is melting, mix 1/2 cup sugar, flour, egg yolks and milk together in a bowl When sugar in skillet (or heavy saucepan) is browned, add milk mixture slowly into syrup. Cook and stir over low heat until syrup is dissolved in milk mixture. Continue stirring over low heat until custard is thick. Pour into baked crust.
Top with meringue made with 3 egg whites stiffly beaten, then fold in 6 tablespoons sugar, 1 tablespoon at a time, until all 6 tablespoons have been added. Spread meringue over the filling. Bake at 350degrees until meringue is browned.
Chocolate Sundae Pie
1/2 C. Water
1/8 tsp salt
1 C. Evaporated Milk
1 Tbsp Gelatin
4 Egg Yolks
4 Tbsp Cold Water
1/2 C. Sugar
4 Egg Whites (beaten stiff)
1/4 Tsp Nutmeg
3 Tbsp Grated Bitter Chocolate
1/2 Tsp Vanilla
1 C. Whipped Cream
9 prepared pie crust
Instructions: Heat milk in a double boiler with the nutmeg. Beat yolks with sugar and salt. Pour hot milk into eggs, a little at a time stirring briskly. When fully blended return to double boiler. Cook until mixture is the consistency of thick cream. Remove from heat, add gelatin (which has been soaking 5 minutes in cold water), add vanilla, and stir. Then allow to cool. When cool, beat the egg whites until stiff and fold into the custard. Pour into a baked pie crust, and cool in the refrigerator. Cover with whipped cream and grated chocolate. (Note: Some may have concerns about the egg whites being folded into the custard without further cooking. These can be replaced with regular whipping cream.)
This recipe was handed down from my very southern grandmother to my mother. I never understood why it was called Chocolate Sundae Pie with so little chocolate in the recipe. Quite frankly, I still dont understand.
FRESH FRUIT STRAWBERRY PIE
1 (9 inch) pie shell
1 qt. fresh strawberries (whole or halved)
3/4 c. sugar
2 tbsp. cornstarch
1 1/2 c. water
1 (3 oz.) pkg. wild strawberry or plain strawberry Jello
Cook sugar, cornstarch, and water until thick and clear. Remove from heat and stir in Jello until dissolved. Pour over strawberries that have been placed in cooled pie shell. Cool cooked mixture a little before pouring over berries. Chill and allow to set in refrigerator before serving. Top with whipped cream or Cool Whip if desired. May also use fresh peaches with peach Jello.
PEACH CREAM CHEESE PIE
1 (9 inch) pie shell
2 c. sliced peaches
1/3 c. heavy cream
1/2 c. sugar, divided
1 (8 oz.) pkg. cream cheese
1 tsp. grated lemon rind
2 tsp. lemon juice
Bake pie shell in 400 degree oven for 5 minutes. Remove and cool. Arrange peaches in shell.
Combine 2 eggs, cream and 1/4 cup of sugar and beat to mix. Pour over peaches.
Beat cream cheese, 1 egg, 1/4 cup of sugar, lemon rind and lemon juice until smooth. Pour slowly over fruit to cover. Bake in 375 degree oven for 30 minutes. Cool. Chill until served.
COCONUT CREAM PIE
2 egg yolks
1/2 c. sugar
3 tbsp. flour
Pinch of salt
1 1/2 c. milk
1 tsp. vanilla
1 c. coconut
1 baked pie shell
2 egg whites
Pinch of salt
Pinch of cream of tartar
4 tbsp. sugar
Combine egg yolks, sugar, flour, salt and small amount of milk and blend. Pour remainder of milk in double boiler and let heat. Stir egg mixture into hot milk and stir until thickens. Remove from heat and add vanilla and coconut. Mix together and pour into baked shell and top with meringue. Bake at 425 degrees until brown.
MERINGUE: Beat whites, salt and cream of tartar together until peaks and add sugar gradually. Put on pie.
SORRY...I didn’t read very well...NO RECIPES!
I guess I’m hungry!
Actually, I thought you were the only one who read it right. There’s another thread floating around with no recipes at all, so I was hoping for some recipes here. Thank you!
Sir. i bear a rhyme excelling
in mystic force and magic spelling
celestial sprites elucidate
all my own striving cant relate I learned this one from the great Indian Chief SOH-CAH-TOA Caddis the Elder
Fluffy Key Lime Cream Cheese Pie
1 8" graham cracker crust
1 can sweetened condensed milk (nonfat works fine)
1/2 cup key lime juice (Nellie & Joe's)
1/2 pt. heavy whipping cream*
4-6 oz. cream cheese, at room temperature
Beat whipping cream to stiff peaks; set aside.
In mixing bowl, combine sweetened condensed milk with key lime juice. With mixer on low speed, beat in cream cheese until blended and fluffy and no lumps remain. Fold whipping cream into cream cheese mixture. Pour into graham cracker crust. Chill before serving, about 3 hours. Garnish with toasted coconut and key lime slices, if desired.
*Note: Can also use 8 oz. Cool Whip (I tried the extra creamy kind and it worked well).
the name is mammy's cupboard
they have a recipe book but would not put the recipe in the book because they did not want to be responsible for accidents
which is where the disclaimer comes in - do this at your own risk
they make the caramel from eagle brand sweetened condensed milk - in the can - they boil the unopened cans - for 4 hours
mom said to place the cans on something inside the pot (so they are not touching the bottom of the pot) and cover them with water (completely cover them with water) - slowly boil them for 4 hours (very low boil - almost a simmer) - then turn them off and allow them to cool
the danger is if the cans are not completely covered with water, they say the cans can explode - but none of the steel magnolias i know have had that happen
the pie is not baked - they slice bananas in a graham cracker pie crust and put the caramel on top - then whipped cream
4 hours is a long time but seems like an easy way to make caramel - and easy cleanup
That pie is good but it can’t touch the real caramel pie (where you brown the sugar in an iron skillet). I remember my grandmother making these years ago. They are so good (and rich)!
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