Tag: pie

Posted on » by Michael » Theme:

Banana Pie (Torta de Banana)

I thought this was delicious. It was almost like a torte /crumb topping. I served it warm with (purchased) vanilla ice cream. About 10 minutes before serving I popped it in a 375 F degree oven for 10-15 minutes.

Ingredients:

  • ½ cup sugar
  • 1 teaspoon cinnamon
  • 2 ½ cups flour
  • 2 cups sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon baking powder
  • 1 stick melted butter
  • 8 – 10 sliced bananas

Instructions:

  1. Preheat oven to 350°F.
  2. Coat a 9”x 13” glass pan with baking spray with flour.
  3. In a bowl mix ½ cup of sugar and 1 teaspoon of cinnamon. Reserve
  4. In a mixer mix flour, 2 cups of sugar, 1 teaspoon of cinnamon, baking powder and butter until well mixed.
  5. Add 1/3 of the flour mixture to the glass pan.
  6. Add a layer of bananas to cover flour mixture and sprinkle half of the sugar/cinnamon mixture over bananas.
  7. Add 1/3 of the flour mixture and another layer of bananas.
  8. Sprinkle the other half of the sugar/cinnamon mixture over the bananas.
  9. Add the last 1/3 of the flour mixture.
  10. Bake for 40 minutes or until golden brown.
  11. It can be served warm with ice cream or cold.

https://lortie2017.wixsite.com/brazilian-food-blog/copy-of-salpicao-de-frango-1

Posted on » by Dana & Nancy » Theme:

Coconut Key Lime Pie

Coconut Key Lime Pie
Recipe from blog A Cozy Kitchen

Ingredients:
1 cup finely ground graham cracker crumbs
2 tablespoons granulated sugar
1/4 teaspoon salt
6 tablespoon butter, melted
1 (15-ounce) can full-fat unsweetened coconut milk
1 1/2 teaspoons finely grated key lime zest (from about 4 key limes)
1/3 cup fresh key lime juice (from about 6 key limes)
5 large egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 teaspoon salt
2 tablespoons sweetened or unsweetened coconut flakes
2 tablespoons powdered sugar
1 cup heavy cream

Directions:
1.  For the crust:  Preheat the oven to 350 degrees F. In a medium bowl, mix together the graham cracker crumbs, sugar, salt and butter. Pour the mixture into a standard 9-inch pie dish, making sure to press the crumbs up the sides and all over the bottom of the dish until you have a nice, even layer of crust.  Bake in the oven for 10 to 12 minutes, until lightly golden brown. Remove and set aside, letting the crust cool completely. Turn the oven down to 325 degrees F.

2. For the filling:  In a small bowl, set aside three tablespoons of the coconut cream that’s sitting at the top of the can of coconut milk. Place the bowl of coconut cream in the refrigerator to be used later as part of the topping. Stir the remaining coconut cream and coconut milk together, making sure to break up any large clumps. In a large bowl, whisk together the coconut milk, key lime zest, key lime juice, egg yolks, sweetened condensed milk and salt.

3. Place the cooled pie dish on a baking sheet and transfer to the middle rack of the oven. Pour in the filling and allow to bake for 45 to 50 minutes, until the top is firm to the touch yet still a wobbly. Once done, remove from the oven and let cool for approximately 10 minutes. Transfer the pie to the fridge letting it set for at least 2 hours. While the oven is still on, place the coconut flakes on a baking sheet and toast for about 5 minutes in the oven, until lightly golden brown. Set aside and turn oven off.

4. For the topping:   Right before serving add the reserved, refrigerated coconut cream and powdered sugar to the bowl of a stand-up mixer with the whisk attachment; beating approximately 2 minutes until smooth. With the mixer running, pour in about 2 tablespoons of heavy cream beating until incorporated. Slowly pour in the rest of the heavy cream until smooth and medium peaks form, about 2 minutes.

5. Spread the whipped cream on top of the pie, sprinkle the toasted coconut flakes on top, slice and serve.

Posted on » by Ashley » Theme:

Rhubarb Custard Pie


Our Swiss Pantry
Mrs. Willis W. (Magdalena) Lehman

4 cups rhubarb
¾ cup sugar
1 ¼ cups sugar
4 tablespoons flour
½ teaspoon salt
2 tablespoons butter
3 eggs, well beaten

Mix rhubarb and 3/4 c. sugar; let stand till watery. Work 1 1/4 c. sugar, flour and salt into butter; add eggs, then add to rhubarb. Pour into an unbaked 10″ pie shell and bake 15 minutes at 400° then 45 minutes at 325°.

If frozen rhubarb is used, pour off water before adding sugar.

MacGourmet Rating:: 5 Stars

Standard Pastry
Betty Crocker’s Cookbook

8- or 9-inch one-crust pie
1 cup all purpose flour*
½ teaspoon salt
⅓ cup plus 1 tablespoon shortening, or 1/3 cup lard
2 – 3 tablespoons cold water

10-inch one-crust pie
1 ⅓ cups all purpose flour*
½ teaspoon salt
½ cup shortening, or 1/4 cup plus 3 tablespoons lard
3 – 4 tablespoons cold water

8- or 9-inch two-crust pie
2 cups all purpose flour*
1 teaspoon salt
⅔ cup plus 2 tablespoons shortening, or 2/3 cup lard
4 – 5 tablespoons cold water

10-inch two-crust pie
2 ⅔ cups all purpose flour*
1 teaspoon salt
1 cup shortening, or 3/4 cup plus 2 tablespoons lard
7 – 8 tablespoons cold water

* if using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in flavor and texture from those made with plain flour.

Measure flour and salt into bowl. Cut in shortening thoroughly . Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1-2 teaspoons water can be added if needed).

Gather dough into ball; shape into flattened round on lightly floured cloth-covered board (for two-crust pie, divide dough in half and shape into 2 flattened rounds). With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold into quarters; unfold and ease into pan.

For one-crust pie: trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll pastry under, even with pan; flute. Fill and bake as directed in recipe.

For baked pie shell: prick bottom and side thoroughly with fork. Bake at 475° for 8-10 minutes.

For two-crust pie: turn desired filling into pastry-lined pie pan. Trim overhanging edge of pastry 1/2 inch from rim of pan. Roll second round of dough. Trim overhanging edge of pastry 1 inch under lower edge, pressing on rim to seal; flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake as directed in recipe.

Note: if possible, hook fluted edge over edge of pie pan to prevent shrinking and help keep shape.