pie – Hip Hop Cookbook

Coconut Cream Pie

David — Mon, 23 Mar 2009 23:48:57 +0000

1 crust pie dough
1/3 cup cornstarch
1/2 cup sugar
milk
4 egg yolks
2 tsp vanilla
2 cups flaked frozen coconut, thawed
whipped cream

Blind bake the crust and cool.
Combine the cornstarch, sugar, 1/2 cup milk, 4 egg yolks, and the vanilla. Mix until smooth.
In a saucepan, heat 2 1/2 cups milk until it comes to a low simmer.
Whisk in the mixture over medium low heat until thickened.
Fold in the coconut. Pour in the shell.
Chill at least 2 hours.
Serve topped with whipped cream.

Raspberry Pie

David — Sun, 25 Jan 2009 05:05:40 +0000

pastry for a double crust pie
4 cups frozen raspberries, thawed, drained
1/2 cup sugar
the juice of half a lemon
2 tbsp cornstarch
1 tbsp butter, thinly sliced

Preheat the oven to 450 F. Line a pie plate with the bottom crust.
Combine the raspberries, sugar, lemon, and cornstarch. Mix well.
Pour in the crust.
Dot with the butter.
Top with the remaining crust and make slits.
Place in the oven and bake for 15 minutes.
Reduce the heat to 375 F. Bake for 15 minutes. Cover with foil and bake 10 minutes longer.
Cool. Serve warmed with vanilla ice cream.

Pear Pie

David — Mon, 22 Sep 2008 03:08:19 +0000

pastry for a double crust pie
3 medium bartlett pears, peeled, sliced
2/3 cup sugar
3 tbsp flour
the juice of 1 lemon

Preheat the oven to 425 F.
Prepare the crust and lay in the bottom of a pie plate.
Combine the pears, sugar, flour, and lemon juice. Arrange in the pie plate.
Roll out the top crust and lay on top. Make slits.
Place in the oven and bake for 35 minutes, until golden brown.
Serve warm with vanilla ice cream.

One Crust Butter Pie Crust

David — Tue, 03 Jul 2007 20:07:12 +0000

1 cup flour
1/4 tsp salt
1/4 cup cold butter, cut in small chunks
3 tbsp cold water

Combine in a food processor the flour, salt and butter. Process until it has a crumb like texture.
Add the water and process until the dough starts to form a ball, for no more than 20 or 30 seconds.
Shape into a ball and then wrap in plastic. Chill half an hour.
Roll out to fit the pie plate, or as directed by the recipe. If the crust requires baking before being filled, bake at 475 F for 12 to 15 minutes.
Double the recipe if you require 2 crusts.

Pistachio Cream Pie

David — Tue, 01 May 2007 15:18:26 +0000

1 1/2 cups graham cracker crumbs
5 tbsp butter, melted
3 cups cold milk
2 pckg. pistachio jell-o pudding
1 cup heavy cream
1 tbsp sugar

Preheat the oven to 350 F.
Combine the butter and graham crackers and press into the bottom and half way up the sides of a 9" pie plate. Bake about 6 to 8 minutes. Cool.
Pour milk into a large bowl and whisk in the pudding powders. Continue beating 2 minuts. Spoon half the mixture over the cooled crust.
Whip the cream with 1 tbsp sugar. Add one cup of the whipped cream to the remaining pudding mixture and fold in. Pour over the pudding on the crust.
Spread on the remaining whipped cream. Chill at least 3 hours.
Serve.

Key Lime Pie

David — Sat, 03 Feb 2007 04:26:51 +0000

pastry
1/2 cup cold butter
2 cups all-purpose flour
1/4 teaspoon salt
about 1/3 cup ice water
For filling
1 pound cream cheese, softened
3/4 cup fresh lime juice
a 14-ounce can sweetened condensed milk
1 teaspoon finely grated fresh lime zest
1 cup crème fraîche
1/4 cup icing sugar

Make pastry shell
Cut butter into bits. In a bowl with a pastry blender or your fingertips blend all pastry shell ingredients except ice water until mixture resembles coarse meal. Stir in enough ice water, 1 tablespoon at a time, to form a dough. Form dough into a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 1 day.
On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and fit into a 9-inch (1-quart) glass pie plate. Trim dough, leaving a 1/2-inch overhang, and crimp edge. Prick shell all over with a fork. Chill shell 30 minutes.
Preheat oven to 350°F. Line shell with foil and fill with pie weights or raw rice. Bake shell in lower third of oven 20 minutes. Carefully remove foil and weights or rice and bake shell until golden, about 10 to 15 minutes more. Cool shell completely on a rack.
In a food processor blend cream cheese, lime juice, and condensed milk until smooth. Add zest and pulse just until combined.
Pour filling into shell.
In a bowl with an electric mixer beat crème fraîche with icing sugar until it forms soft peaks and spread evenly over filling. Arrange lime slices on top of pie. Chill pie, loosely covered, at least 6 hours and up to 1 day

Grapefruit-Caramel Meringue Pie

David — Fri, 02 Feb 2007 23:20:15 +0000

1 cup fresh pink or Ruby Red grapefruit juice
Coarsely shredded zest of 3 pink or Ruby Red grapefruits (1/2 cup)
1 dozen large eggs, 6 eggs lightly beaten, 6 eggs separated
3/4 cup plus 1 1/3 cups sugar
2 sticks (1/2 pound) butter, softened, plus 4 tablespoons melted
9 whole graham crackers
1/2 pound cream cheese, softened
3/4 cup heavy cream
1 1/2 cups Caramel sauce

directions1. Bring a medium saucepan filled with 2 inches of water to a simmer over moderate heat. In a medium heatproof bowl, whisk the grapefruit juice and zest with the 6 whole eggs, 6 egg yolks and 3/4 cup of the sugar. Set the bowl over the saucepan and cook, stirring frequently, until a thick curd forms, about 15 minutes; don't worry if the curd looks slightly curdled. Strain the curd through a fine sieve set over a bowl, pressing on the solids; discard the solids. Whisk the softened butter into the curd until blended. Place a sheet of plastic directly on the curd and refrigerate until set, about 3 hours. 2. Meanwhile, in a food processor, crush the graham crackers; pour in the melted butter and pulse just to combine. Pat the crumbs over the bottom of a 9-inch springform pan. Refrigerate for 30 minutes. 3. In a medium bowl, using an electric mixer, beat the cream cheese until fluffy. Beat in 3/4 cup of the Caramel Sauce. In another medium bowl, beat the heavy cream until soft peaks form. Fold the heavy cream into the caramel cream cheese. 4. Spoon the grapefruit curd into the springform pan and tap gently to form an even layer. Spoon the caramel cream on top in a smooth, even layer. Drizzle the remaining 3/4 cup of Caramel Sauce all over the caramel cream and freeze until slightly set, about 1 hour. 5. Meanwhile, bring a medium saucepan filled with 2 inches of water to a simmer. In the bowl of a standing electric mixer, combine the 6 egg whites with the remaining 1 1/3 cups sugar, set the bowl over the simmering water and whisk over low heat until the sugar is dissolved and the egg whites are hot to the touch. Transfer the bowl to the mixer fitted with a whisk and beat at medium-high speed until the whites are stiff and glossy, about 8 minutes. Spread the meringue over the caramel. Swirl decorative peaks in the meringue. Freeze the pie until firm, at least 4 hours. 6. Before serving, preheat the broiler and position a rack 8 inches from the heat. Broil the meringue just until it begins to brown, about 2 minutes, shifting the pan for even browning. Alternatively, brown the meringue with a propane torch. Carefully remove the ring and transfer the pie to a platter. Let stand in the refrigerator for 30 minutes before serving.

Peanut Butter Cream Pie

David — Sat, 02 Dec 2006 06:38:41 +0000

1 1/4 cups chocolate chips
5 tbsp butter
2 1/2 cups rice crispies
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
3/4 cups creamy peanut butter
2 tsp vanilla
1 cup heavy cream

Melt the chocolate chips with the butter in the microwave. Stir in the rice crispies.
Press into a greased 9" pie plate. Chill.
Whip the cream. Chill.
Beat the cream cheese with an electric mixer until fluffy. Beat in the condensed milk, peanut butter, and vanilla.
Fold the chilled cream into the mixture.
Pour the mixture into the crust and chill for at least 3 hours.
Serve.

Cereal and Banana Pie

David — Thu, 30 Nov 2006 05:25:22 +0000

4 cups cornflakes, crushed
2 tbsp sugar
2 tbsp butter, melted
2 bananas, sliced
lemon juice
8 oz. cream cheese
300 ml sweetened condensed milk
1 tsp vanilla

Preheat the oven to 350 F.
Combine the cornflakes, butter, and sugar and then press it into the bottom and up the sides of a 9" pie plate.
Bake for 5 minutes and then cool.
Toss the bananas with 1 tbsp of lemon juice. Lay them over the bottom of the pie shell.
Combine the cream cheese, condensed milk, 1/3 cup lemon juice, and vanilla. Mix well. Pour it over the bananas.
Chill for 6 hours. Serve.