November 13, 2009 at 2:31 PM EST - Updated June 21 at 10:37 AM
Chocolate Cream Pie w/meringue
3/4 cup white sugar
1/3 cup all-purpose flour
2 cups milk
2 (1 ounce) squares unsweetened chocolate
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
1 (9 inch) Baked pie shell
Combine sugar, flour, milk, and chopped up chocolate in 2 quart saucepan. Stirring constantly, cook over medium heat until mixture begins to bubble. Continue stirring for 2 minutes.
Mix a little of the hot mixture into the egg yolks, beating rapidly to avoid cooking the yolks. Stir the warm yolk mixture into the remainder of the chocolate mixture, and cook for an additional 2 minutes. Remove from heat, and stir in butter or margarine and vanilla.
Pour filling into baked pie shell, and chill until set. Top with meringue.
3 egg whites
1/4 teaspoon cream of tarter
1/2 teaspoon vanilla
6 tablespoons sugar
Add cream of tartar and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spread on top of warm chocolate pie filling, being careful to seal the edges. Bake at 350 degrees for 12 - 15 minutes or until golden brown.
PEANUT BUTTER CREAM PIE W/MERINGUE
3/4 cup Powdered sugar 1/2 cup Smooth peanut butter 1 cup Sugar -- divided 3 cups Milk -- divided 3 Eggs -- separated 6 tablespoons Cornstarch -- divided 3 tablespoons Flour 1/4 teaspoon Salt 2 tablespoons Butter 2 teaspoons Vanilla -- divided 1 Pie shell -- baked 1/4 teaspoon Cream of tartar
Beat together the powdered sugar and peanut butter until the mixture is crumbly; set aside. In a large, heavy saucepan, combine 2/3 c sugar and 2 cup milk; heat to scalding or until bubbles start to form on the bottom. Do not let it boil. Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 T cornstarch, flour and salt. Stir to make a paste. Whisk in the remaining 1 cup cold milk, whisking until the mixture is smooth. Pour in some of the hot milk mixture, stirring to combine. Add mixture in bowl to the milk in the saucepan. Cook over medium-low heat, stirring constantly, until the mixture bubbles up in the center. Add the butter and 1 t vanilla. Remove from heat and let custard cool.
Preheat oven to 350 degrees.. Sprinkle 2/3 of the crumbly peanut butter mixture in the bottom of the baked (and cooled) pastry shell. Pour the cooled custard mixture over the top. In a large mixer bowl, place the egg whites, cream of tartar and remaining 1 teaspoon vanilla. Beat until stiff peaks form. Gradually, while beating, add the 4 tablespoons remaining sugar and 3 T remaining cornstarch. Continue beating until whites are very think and glossy. Spread on top of pie; sprinkle the remaining peanut butter mixture on top.
Bake for 10 to 15 minutes; watching carefully, or until the meringue is golden brown.
6 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash ground cloves
1 recipe Pastry for Double-Crust Pie (see below)
1 tablespoon butter or margarine
1. In a large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add to apples and toss until apples are coated. Set apple mixture aside.
2. Prepare Pastry for Double-Crust Pie. Divide dough in half. Form each half into a ball. On a lightly floured surface, roll out 1 ball of dough into a 12-inch circle. Ease pastry into a 9-inch pie plate.
3. Transfer apple mixture to pastry-lined pie plate. Dot with butter or margarine. Trim pastry even with pie plate. For top crust, roll out remaining dough. Cut slits in top crust. Place top crust on the filling. Seal and flute the edge. Brush with milk, if desired.
4. To prevent overbrowning, cover the edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until the top is golden brown and apples are tender. Makes 6 to 8 servings
Pastry for Double-Crust Pie: Stir together 2 1/4 cups all-purpose flour and 3/4 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 8 tablespoons water total).