Elle's Kitchen: Pecan Pie

My Favorite Pie!

Ingredients:

1 cup light corn syrup

3 eggs

1 cup sugar

2 tabl. butter, melted

1 teas. vanilla extract

1 1/2 cups pecans

1 unbaked 9'' deep dish pie crust

Preheat oven to 350F.  

Thoroughly stir together the first 

5 ingredients using a spoon.

Then mix in the pecans.

Pour into pie crust.  Bake on center rack of 

oven for 60 to 70 minutes. 

If pie crust is over-browning, cover edges with foil.

 Cool for 2 hours.  

Store pie in refrigerator (using a pie keeper is

 helpful to keep the pie from picking up any

odors from other foods.)

Pecan Pie is now my favorite pie.  I used to think

Pumpkin Pie was my favorite but now I find I

prefer to eat Pumpkin Bread.  I never made pecan

pie until a few years ago, we never made it in my

house growing up and I thought it would be difficult.

Oh how wrong I was, this is one of the simplest 

pies you can make!

Enjoy!

Elle's Kitchen: Chocolate Pecan Pie

 

It has been 3 years since our last

Summer of Pie!  That was before this

blog even existed.  The next summer

was the Summer of the World when

we circumnavigated the globe, last

year was the Summer of Fun.  With a

full house for the summer, it seemed

like a good time to have some pie.  This

year we will call it:

 

The Summer of Pie²

 

In the last 3 years I have realized that

Pecan Pie is now my favorite pie, replacing

my former favorite Pumpkin Pie.  Since I

have already posted a recipe for Pecan Pie

for National Pie Day, I decided to change

things up a bit and make a Chocolate Pecan

Pie.  I have never made nor eaten this type

before, I hope it's good!

 

Ingredients:

 

3 tabl. butter, melted

3 eggs, beaten

3/4 cup brown sugar

2 tabl. flour

1 teas. vanilla

3/4 cup dark corn syrup

1 1/2 cup pecan halves

1/2 cup mini chocolate chips

1 unbaked 9'' pie shell

 

 

Preheat oven to 350º F.

 

Melt butter and set aside.

 

In a medium sized bowl, add the beaten eggs.

Stir in brown sugar, flour, vanilla and corn

syrup until combined. 

 

Add butter and stir.

 

Add pecans and chocolate chips and combine.

 

Pour mixture into pie shell.

 

Place on sheet tray and bake for

50 to 60 minutes.

 

Check back on Wednesdays for the

next three months and if you have

any favorite pie recipes, send them!

Elle's Kitchen: Apple Blueberry Crumble Pie

 

It is Wednesday, so It's time for

another pie!  This is a quick and

easy recipe.

 

Preheat oven to 425º F.

 

 

Ingredients for the Crumb Topping:

 

2/3 cup sugar

2/3 cup flour

1/2 cup chopped walnuts

4 tabl. butter

 

 

Place topping ingredients in a bowl

and mix together.  I find this is easily

done with clean hands.

 

 

Ingredients for the Pie:

 

1  9'' pie shell

 

1 pint blueberries

3 granny smith apples, peeled & sliced

2/3 cup sugar

2 tabl. flour

2 tabl. corn starch

1 tabl. lemon juice

1/2 teas. cinnamon

dash of nutmeg

 

 

Mix all of the pie ingredients in a large

bowl.  Place in pie shell. 

 

 

Cover with crumble ingredients.

 

Bake at 425º F. for 15 minutes, reduce heat

to 350º F. and continue baking until the filling

is bubbling, about 40 additional minutes.

I added a pie crust shield when I reduce the

temperature to protect the crust from burning.

 

 

I'm thinking I'll add some vanilla ice

cream a la mode.  Enjoy!

Elle's Kitchen: Lemon Meringue Pie

 

We are at week 3 of the Summer of Pie².

This week we will be enjoying a lovely

Lemon Meringue.

 

 

Ingredients:

2 cups graham cracker crumbs

1/2 cup melted butter

1/2 cup finely chopped walnuts

4 eggs, separated

2 (14 oz.) cans sweetened condensed milk

3/4 cup fresh squeezed lemon juice

zest of 2 lemons

1/4 teas. cream of tartar

1/2 cup sugar, preferably bakers sugar if you have it

 

 

Preheat oven to 375º F.

In a medium bowl combine crumbs,

melted butter and walnuts and mix well.

 

 

Press into bottom and sides of a 10''

deep dish pie plate and bake for

8 to 12 minutes or until set.  Remove

from oven and cool completely.

(Keep oven on.)

 

 

In a medium bowl combine egg yolks,

sweetened condensed milk, lemon juice

and zest; mix well.  Pour into cooled crust

and place in refrigerator.

 

 

Note: Before this step I wipe a large

bowl, spatula and mixer blades with

vinegar and then wash in hot, soapy

water.  You do not want any grease

on your utensils.

 

In large bowl combine egg whites

and cream of tartar, beat until soft

peaks form.  Gradually add sugar,

beating until stiff peaks form.

 

 

Spoon meringue onto top of lemon

filling, spread over pie being sure to

seal the meringue to the edge of the

crust.  Swirl and peak meringue with

a spoon.

 

 

Bake the pie for 10 to 15 minutes or

until meringue is golden brown. Place

pie in refrigerator and chill for 4 to 6

hours before serving.

 

Enjoy!

Elle's Kitchen: Strawberry Pie

 

We are just at the end of Strawberry

season in our neck of the woods and

I had to be sure to include a Strawberry

Pie in this year's Summer of Pie!

 

 

Ingredients:

baked pie crust, cooled

strawberries, stemmed

8oz. cream cheese, softened

1/2 cup confectioners sugar

2 tabl. raspberry liqueur

apricot preserves

 

 

Mix cream cheese, confectioner's sugar,

and raspberry liqueur until well mixed.

 

 

Spread cream cheese mixture in

bottom of pie shell.

 

Top with strawberries as shown.  Melt

a bit of the apricot preserves in the microwave

and brush on top of the berries to make them

glisten.

 

 

Chill and serve.

 

Enjoy!