Monday, November 30, 2009

Thanksgiving Pies 2009

Frozen Cranberry (a thanksgiving staple for my family)
  • 1 can whole berry cranberry sauce
  • 1 8oz cool whip, thawed
  • vanilla to taste
  • 1 8oz cream cheese, softened
  • graham cracker crust
Mix cream cheese & vanilla until lumpy. Add cool whip. Then fold in already broken up cranberry sauce. Place in crust & freeze. Remove from freezer 5-10 min before serving. The key to this pie - do not over mix! Lumps are good!

Cream Cheese Pie (another super easy & tasty pie)
  • 1 pgk cream cheese, softened
  • 1/2 cup powdered sugar
  • 8 oz cool whip, thawed
Mix cream cheese and sugar with beater until smooth in consistency. Then add cool whip and mix - comes out light, smooth, and fluffy. I like putting this one in an oreo crust & topping with cherry or raspberry pie filling.

Brownie Cheesecake (new this year - and SOO rich you can only have a small slice with a large glass of milk...but oh so good)
  • 1 pie crust (when making a lot of pies I get lazy and buy the pillsbury refrigerated kind...)
  • 1 pkg cream cheese, softened
  • 3 Tbsp sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1 pkg Brownie Mix that comes with the hot fudge packet (around 15 oz - the only one I could find was 20 oz, so I just eyed it)
  • 1/4 cup oil
  • 2 Tbsp water
  • 1/2 cup chopped pecans
Heat oven to 350. Prep pie crust in 9" pie pan. In medium bowl, combine cream cheese, sugar, vanilla, and 1 egg; beat until smooth. Set aside. Reserve hot fudge packet from mix for topping. In large bowl, combine brownie mix, oil, 1 Tbsp water and remaining 2 eggs; beat 50 strokes with spoon. Spread 1/2 cup brownie mixture in bottom of crust-lined pan. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture (which I added a little water too because mine was too thick, it also helped this layer stay on top of the cream cheese mixture instead of sinking into it) - spread evenly. Sprinkle with pecans. Bake at 350 for 40-50 min or until center is puffed and crust is golden brown. Microwave hot fudge till runny (around 30 sec), stir in remaining Tbsp of water. Drizzle fudge over top of pie. Cool completely. Store in fridge.

Caramelized Pecan Pie (my favorite! I have to have this every year)
  • 9" unbaked pie shell
  • 1/4 cup caramel topping
  • 2 (8oz) pkg cream cheese, softened
  • 3 eggs
  • 1 cup pecan halves
  • 1/2 cup sugar
  • 1 tsp vanilla
Place nuts in bottom of shell (I usually press them down a little), cover with caramel. Mix cream cheese, sugar, and vanilla until fluffy. Blend in eggs. Pour over topping. Bake at 325 for 45 min. Chill. Garnish with additional nuts and caramel.

Lemon Supreme Cheesecake (new this year & everyone loved it)
  • 1 1/2 cup vanilla water crumbs (about 40 cookies)
  • 2 Tbsp sugar
  • 1 tsp grated lemon peel
  • 1/4 cup melted butter
  • 3 (8oz) pkg cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 cup heavy cream
  • 1 Tbsp grated lemon peel
  • 3 Tbsp lemon juice
  • 1/4 tsp salt
  • 1 (10 oz) jar lemon curd, chilled (this was almost a little too much for me - next time I might just use 3/4 a jar, but everyone else liked it the way it was)
  • 1/2 cup whipped cream (the real kind, not cool whip)
  • 1 Tbsp sugar
Heat oven to 325. Mix crust ingredients until combined. Press crumb mix in bottom of 9" ungreased spring form pan. In mixing bowl beat cream cheese on medium speed until fluffy. Gradually beat in 3/4 cup sugar until smooth. Add eggs one at a time beating after each addition on low. Beat in 1 cup cream, lemon peel, lemon juice and salt until smooth. Pour over crust in pan. Bake 55-60 in or until set but slightly jiggly in center. Cool in pan on a rack for 20 min. Carefully loosen the sides of the pan, but do not remove from pan. Cool another hour and 30 min, then tighten the pan and refrigerate. In small bowl stir lemon curd until softened. Spread evenly over cheesecake within 1/2 inch from edge, refrigerate at least 3 hours or overnight. Carefully loosen and remove from pan. Top with 1/2 cup whipped cream. (you could also garnish this with lemon curls and it would be really pretty - I like my food to be pretty)

Irresistible Apple Pie
  • Two 9" unbaked pie shells
  • 6 cups sliced, peeled apples (the thinner the better - Pink Ladies are my fav to use, tart is best!)
  • 2 Tbsp orange juice
  • 1/3 cup brown sugar
  • 1/3 cup sugar
  • 3 Tbsp flour
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 2 Tbsp butter or marg.
  • 1-2 tsp milk
  • 1 tsp sugar
Toss apples & orange juice in large bowl. Combine brown sugar, sugar, flour, cinnamon, salt and nutmeg. Toss with apples until coated. Spoon into pie shell. Dot with butter. Moisten edge of pastry with water. Cover with top crust (I usually use a fork to press the edges down - it looks pretty and seals the pie). Brush top with milk & sprinkle with sugar. Carve in your signature design to let your pie vent. Cover with sheet of foil to prevent over browning. Bake at 400 for 40 min - remove foil - bake 10-20 min longer. Cool to room temp.

Custard (my dad's fav - I'm not a big fan, but it was the first one to go this it's worth a try if you've never had it before)
  • 4 eggs
  • 2/3 cup sugar
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1 tsp vanilla
  • 2 cups milk, scalded
  • 9" unbaked pie shell
Whip eggs, sugar, salt, nutmeg, and vanilla until lemon colored. While still processing, add milk until well blended. Pour into pie shell. Bake at 350 for 30 min or until knife comes out clean.

Pumpkin - just a generic recipe on a can, so I'm not posting it, but the picture is pretty! =)

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