Pumpkin Pie fit for a Queen:
9 inch pie crust, unbaked
1 1/2 c. pumpkin
1/3 c. brown sugar
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. salt
1 c. evaporated milk
1/4 c. water
1/3 c. orange marmalade
1/2 c. graham cracker crumbs
1/2 c. sugar
1/2 tsp. cinnamon
3 tbsp. melted butter
Combine until crumbly.
Beat eggs slightly, stir in pumpkin, brown sugar, cinnamon, nutmeg, salt.
Blend in milk, water, and orange marmalade. Pour into pie shell.
Bake at 350 for 20 minutes. Remove from oven and sprinkle with topping, bake 30 more minutes.
kentuckey Pecan Pie
Pastry for 9 inch one crust pie
2/3 cup sugar
1/3 margarine or buttr , melted
1 cup corn syrup
2 tablespoons bourbon (mine are pretty generous tablespoons!)
1/2 teaspoon salt
1 cup pecan halves or pieces
1 cup semisweet chocolate chips
Heat oven to 375. Prepare pastry. Beat sugar, margarine, corn syrup, bourbon, salt and eggs with hand beater (I use my Kitchen Aid). Stir in pecans and choc. chips. Pour into pastry-lined pie plate. Bake until set, 40 to 50 mnutes. Refridgerate until chilled, at least 2 hours. Immediately refridgerate any remaining pie.
From Betty Crocker’s American Country Cooking
1 cup flour
3 oz cream cheese
1 stick butter
you can blend it in your mixing bowl w/a pastry hook and just press it into your pie pan instead of rolling it out (of course, if you’re making a 2-crust pie, that won’t work for the top crust! 🙂
It’s buttery and oh so YUMMY!!!!
**Cherry Cheese Pie**
~1 graham cracker crust (the larger 10 inch crust…Keebler??…works best)
~8 oz. cream cheese, room temp
~1/4 cup sugar (optional…it makes it extra sweet)
~8 oz. container Cool Whip, thawed
~one can cherry pie filling
Beat cream cheese (and sugar if using) until fluffy. Add the container of cool whip and beat well. Spread into graham cracker crust. Allow to chill in frig for two hours. Take out and top with pie filling. Chill for another hour.
Both of them are so good. Especially for the holidays. And they make great gifts. Happy baking! And drinking of course! (the cook has to have a sample or three!)
Chocolate crust recipes follows
1 ¾ cups semi sweet chocolate chips, divided
1 cup whipping cream
¼ cup + 2 Tablespoon Kahlua, divided
24.oz cream cheese, softened
1 cup sugar
1/3 cup cocoa
1 teaspoon vanilla extract
1 tablespoon powdered sugar
Prepare chocolate crust.
In microwave safe bowl, place ¾ cup chocolate chips. Microwave on high for 1 minute or until chips are melted, stir. Add ¼ cup whipping cream dn ¼ cup Kahlua, stil until blended. set aside.
In mixer bowl, beat cream cheese and sugar until fluffy. Add cocoa; beat until blended. Add eggs, one at a time, beating well after each. Stir in vanilla dn reserved chocolate mixture. Pour over prepared crust. Bake 10 minutes at 400. Decrease to 275 and bake 45 minutes. Remove from oven to cool; loosen cake from rim of pan and remove. In microwave safe bowl, place remaining chocolate chips. Microwave on high 1 minute or until melted, stir. Stir in ¼ cup whipping cream and 2 tablespoons kahlua; blend well. Spread on top of cake. Refrigerate 6 hours. AT serving time, beat remaining whipping cream and powdered sugar until stiff; garnish cake with small rosettes of whipped cream refrigerate leftover cake.
Mix 1 ½ cups chocolate wafer crumbs, ¼ cup melted butter and 2 tablespoons sugar. Press onto bottom and part way up sides of 9 inch springform pan. Freeze 5 minutes. Bake at 350 for 10 min.
Pumpkin Kahlua Marbled Cheesecake
3/4 cup ginger snap crumbs
3/4 cup graham cracker crumbs
1/4 cup powdered sugar
1/4 cup melted unsalted butter
1 lb. cream cheese, softened
1 cup sugar
1 (1 lb.)can pumpkin
1/2 teaspoon pumpkin pie spice
1/2 cup kahlua
In bowl, mix gingersnap and graham cracker crumbs with powdered sugar and butter. Press onto bottom and part way up sides of 8 inch spring form pan. Bake at 350 F, 5 min. Cool.
In bowl, beat cream cheese until smooth and light. Slowly beat in sugar until light. Add eggs, 1 at a time, beating well after each addition.
Transfer 1 cup mixture to separate bowl; blend in pumpkin, pie spice and Kahlua. Pour half of pumpkin into prepared crust. Top with half of cheese mixture. Repeat layers. Draw knife through mixture to marble.
Place on baking sheet; bake 350 F, 45 min. Let stand in turned off oven 1 hour. Cool, then chill.
2 pkgs Mori-Nu Silken Tofu-firm (light or regular)
3/4 cup Honey
3 tsp Vanilla
1/2 cup Cocoa Powder
In a food processor whip tofu until smooth. Heat honey 90 seconds in microwave on medium high. Pour honey over cocoa powder-stir until smooth. Add vanilla. Add chocolate mixture to tofu and continue blending for one minute. Pour into pre-made pie shell or custard cups and chill for 1 to 2 hours.