Pecan Pumpkin Pie

Won my work's pumkin pie contest with this one! The Orange Zest is definitley something that sets this one apart!



Pecan Pumpkin Pie



makes 1 - 9 inch pie



Ingredients:

• 2 eggs


• 1/2 cup white sugar


• 1/2 cup packed brown sugar


• 1 tablespoon all-purpose flour


• 1 teaspoon ground cinnamon


• 1/4 teaspoon ground nutmeg


• 1/4 teaspoon ground ginger


• 1/2 teaspoon salt


• 2 cups solid pack pumpkin puree


• 1 (14 ounce) can sweetened condensed milk


• 2 tablespoons butter


• 1 tablespoon orange zest


• 1/4 cup packed brown sugar


• 3/4 cup pecan halves

Instructions:

1. Combine eggs, sugars, flour, spices and salt. Blend in pumpkin. Gradually add milk; mix well.


2. Pour into 9-inch pie shell. Bake in 450 degree F (230 degrees C) oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake 40 to 50 minutes longer.


3. Sprinkle pecan mixture over pie the last 10 minutes before removing from the oven.


4. To Make Topping: Combine 2 tablespoons butter, 1 tablespoon grated orange rind, 1/4 cup brown sugar and 3/4 cup whole pecans.

Source: http://allrecipes.com/Recipe/Pecan-Pumpkin-Pie-I/Detail.aspx



from noreply@blogger.com (Luthfi Rahman) http://www.piarecipes.com/2013/12/pecan-pumpkin-pie.html

Triple-Chocolate Pumpkin Pie

A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top teases the eye -- and the appetite.

Triple-Chocolate Pumpkin Pie



SERVINGS:12



Ingredients:

• 2 cups finely ground graham cracker crumbs (about 16 crackers)


• 3 ounces (6 tablespoons) unsalted butter, melted


• 1 tablespoon granulated sugar


• 2 tablespoons packed light-brown sugar


• 1/2 teaspoon coarse salt


• 1/2 teaspoon ground cinnamon


• 3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped


• 6 ounces semisweet chocolate (preferably 55 percent cacao), chopped


• 2 ounces (4 tablespoons) unsalted butter, cut into small pieces


• 1 can (15 ounces) solid-pack pumpkin


• 1 can (12 ounces) evaporated milk


• 3/4 cup packed light-brown sugar


• 3 large eggs


• 1 tablespoon cornstarch


• 1 teaspoon pure vanilla extract


• 1 1/2 teaspoons coarse salt


• 3/4 teaspoon ground cinnamon


• 3/4 teaspoon ground ginger


• 1/4 teaspoon ground nutmeg


• Ground cloves


• 1 ounce milk chocolate, melted

Instructions:

Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.

Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.

Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.

Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.

Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Source: http://www.marthastewart.com/312484/triple-chocolate-pumpkin-pie



from noreply@blogger.com (Luthfi Rahman) http://www.piarecipes.com/2013/12/triple-chocolate-pumpkin-pie.html

Chocolate Cream Pie

This is the classic Chocolate Cream Pie that you have been searching for. Consistency, depth of chocolate flavor and level of sweetness are perfect



Chocolate Cream Pie



Serves: 6

Yield:1



Ingredients:

• 1 2/3 cups water


• 3 tablespoons cornstarch


• 5 tablespoons cocoa


• 1 (14 ounce) can eagle brand sweetened condensed milk


• 3 egg yolks, beaten


• 2 tablespoons butter


• 1 teaspoon vanilla


• 1 (9 inch) baked pastry shells

Instructions:

1. Mix water and cornstarch and cocoa until smooth.


2. Sir in Eagle Brand milk and egg yolks.


3. Cook until thick in saucepan or microwave.


4. Stir in 2 tablespoons butter.


5. Add vanilla.


6. Cool slightly (stirring occasionally).


7. Pour into baked pie shell.


8. For meringue: Preheat oven to 400°.


9. Top with meringue and brown.


10. Or may top with whipped cream after chilling pie.

Source: http://www.food.com/recipe/chocolate-cream-pie-43100





from noreply@blogger.com (Luthfi Rahman) http://www.piarecipes.com/2013/11/chocolate-cream-pie.html

Grandma's Lemon Meringue Pie

This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk,,



Grandma's Lemon Meringue Pie



makes 1 - 9 inch pie



Ingredients:

• 1 cup white sugar


• 2 tablespoons all-purpose flour


• 3 tablespoons cornstarch


• 1/4 teaspoon salt


• 1 1/2 cups water


• 2 lemons, juiced and zested


• 2 tablespoons butter


• 4 egg yolks, beaten


• 1 (9 inch) pie crust, baked


• 4 egg whites


• 6 tablespoons white sugar

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).


2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.


3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.


4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Source: http://allrecipes.com/Recipe/Grandmas-Lemon-Meringue-Pie/Detail.aspx



from noreply@blogger.com (Luthfi Rahman) http://www.piarecipes.com/2013/11/grandmas-lemon-meringue-pie.html