Sunday, February 25, 2007
More Pie action
So, been busy doing some stellar pies this winter and wanted to get the word out about them before I forget the recipes. I've been mixing it up a bit since Thanksgiving.
Here's a great pie I turned into a lemon meringue. The crust is awesome but touchy if you want to do it yourself. The butter action in it made the crust want to slide down the pie tin. But still super good and the lemon is awesome. I think I doubled the zest and that was good, to.
Lemon Chess Pie
Here's my new reigning favorite pie. I made a graham cracker crust for it rather than the nilla wafer crust they suggest but whoo, what a pie! For the chocolate I used Green and Black's dark chocolate & ginger chocolate bar plus a swiss dark chocolate. Next time I'm going to shred my own ginger. The ginger really added a lot to the pie which was already super. I forgot to pick up milk for the recipe and so used soymilk instead but it turned out just fine so perhaps that's the way to go next time. I added a couple dollops of sour cream to make up for the less fat which might have been key, too. Super pie though. I still remember this one so fondly.
Chocolate Pie
This maple buttermilk is another raging good pie. The buttermilk plus the maple syrub was awesome. The custard turned out perfect and the syrup gave it a nice flavor. I experimented with another buttermilk pie last year but it wasn't nearly as good as this one. Five gold stars!
Maple Buttermilk Pie
This apple pie was on my thanksgiving list but I can't remember if I got to it or not. Anyway, second time around it was great. The sourcream is a subtle yet awesome addition.
Creamy Apple Pie
Here's the last pie. It's a regular favorite. I use the graham cracker crust in this one for that chocolate pie and others. I double the recipe though and use sugar in the raw sugar which has big crystals that are raging good later in crust form. Anyway, it's a key lime and nice and tart. When I do the fruit pies I steal all the zest I can from the lime / lemon before squeezing it and then dump a bunch of it into the pie. The zest is a nice extra bit. Some people don't like getting chunks and bits in their pies but that isn't me.
Key Lime Pie
Here's a great pie I turned into a lemon meringue. The crust is awesome but touchy if you want to do it yourself. The butter action in it made the crust want to slide down the pie tin. But still super good and the lemon is awesome. I think I doubled the zest and that was good, to.
Lemon Chess Pie
Here's my new reigning favorite pie. I made a graham cracker crust for it rather than the nilla wafer crust they suggest but whoo, what a pie! For the chocolate I used Green and Black's dark chocolate & ginger chocolate bar plus a swiss dark chocolate. Next time I'm going to shred my own ginger. The ginger really added a lot to the pie which was already super. I forgot to pick up milk for the recipe and so used soymilk instead but it turned out just fine so perhaps that's the way to go next time. I added a couple dollops of sour cream to make up for the less fat which might have been key, too. Super pie though. I still remember this one so fondly.
Chocolate Pie
This maple buttermilk is another raging good pie. The buttermilk plus the maple syrub was awesome. The custard turned out perfect and the syrup gave it a nice flavor. I experimented with another buttermilk pie last year but it wasn't nearly as good as this one. Five gold stars!
Maple Buttermilk Pie
This apple pie was on my thanksgiving list but I can't remember if I got to it or not. Anyway, second time around it was great. The sourcream is a subtle yet awesome addition.
Creamy Apple Pie
Here's the last pie. It's a regular favorite. I use the graham cracker crust in this one for that chocolate pie and others. I double the recipe though and use sugar in the raw sugar which has big crystals that are raging good later in crust form. Anyway, it's a key lime and nice and tart. When I do the fruit pies I steal all the zest I can from the lime / lemon before squeezing it and then dump a bunch of it into the pie. The zest is a nice extra bit. Some people don't like getting chunks and bits in their pies but that isn't me.
Key Lime Pie
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Glad to see you're still at it. By the by, how many egg whites in that last meringue? I recall one year when your mom was using a large cooking spoon and a spatula to serve up... something like thirty eggs wasn't it? Melon may be able to help me out here, since my memory is going, but that sucker was like a foot tall. The term "critical mass" was being tossed around...
Yeah wasn't that a glorious pie! I only used three or maybe four for this one. I ended up with a dozen egg whites a couple weeks ago but gave them to a friend for cookies rather than trying to outdo that earlier pie.
I can't really say enough good things about that maple and chocolate pie. If you just want the world's finest chocolate pudding you couldn't go wrong with that recipe, either.
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I can't really say enough good things about that maple and chocolate pie. If you just want the world's finest chocolate pudding you couldn't go wrong with that recipe, either.
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