Grasshopper Pie

http://kokocooks.com/2011/09/grasshopper-pie/


 I once made this pie using double stuff Oreos. Big mistake. All the extra “cream” melted when the crust baked, forming greasy pools on the surface. That’s why I stick to reduced fat cookies.

Adapted from Martha Stewart

grasshopper pie

ingredients

Crust

6 Tbs butter, melted, plus extra for the pie plate

¾ c sweetened shredded coconut

1 ½ c crushed chocolate wafer sandwich cookies (reduced fat Oreos work great)

Filling

½ c sugar

2 c heavy cream

3 Tbs green crème de menthe (or clear, with 4 drops of food coloring)

1 envelope (1/4 ounce) unflavored gelatin

5 large egg yolks

½ tsp peppermint extract

instructions

1. Preheat oven to 350°F. Lightly butter a 9-inch pie plate. Whisk together the coconut, cookie crumbs, and ¼ c of the sugar. Add melted butter and stir well until combined. Press mixture into the pie plate. Bake until just set, 10-12 minutes. Cool completely.
2. Prepare an ice water bath by filling a large bowl halfway with ice cubes. Pour enough cold water in to fill to the top of the ice. Set aside.
3. In a medium bowl, beat ½ c whipped cream until stiff peaks form. Set aside. Place crème de menthe (and food coloring) in a small bowl. Sprinkle gelatin over it. Set aside. Beat egg yolks and remaining ¼ c sugar in a medium heat-proof bowl. Set aside.
4. Heat the other 1 ½ c cream and peppermint extract over medium heat until warm. Add gelatin mixture and whisk until gelatin is melted. Temper the egg yolks by slowly drizzling about ½ c of the warm cream mixture into the egg yolk mixture, whisking constantly. Pour egg mixture back into the pan of remaining cream. Heat until cream mixture reaches 150ºF, stirring constantly.
5. Transfer the pan to the ice water bath. Whisk until the mixture thickens to the consistency of pudding, about 2 minutes. Remove the pan from the bath. Gently fold in the chilled whipped cream with a rubber spatula until well combined.
6. Spoon mixture into the pie crust. Chill until set.

Boston Cream Pie Recipe

Boston Cream Pie

PREP TIME   35 Min

TOTAL TIME   2 Hr 35 Min

SERVINGS   8

FROM BETTY CROCKER

 

Cream Filling

2	large eggs
1 1/2	cups milk
1/3	cup granulated sugar
2	tablespoons cornstarch
1/8	teaspoon salt
2	teaspoons vanilla

 

Cake

	Baking spray with flour to grease pan
1 1/4	cups all-purpose flour or 1 1/2 cups cake flour
1	cup granulated sugar
1/3	cup butter or margarine, room temperature
3/4	cup milk
1 1/2	teaspoons baking powder
1	teaspoon vanilla
1/2	teaspoon salt
1	large egg

Chocolate Icing

3	tablespoons butter or margarine
3	oz unsweetened baking chocolate
3	to 4 tablespoons water
1	cup powdered sugar
3/4	teaspoon vanilla

1.  Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to separate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
2.  In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
3.  Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with the baking spray.
4.  In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
5.  Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
6.  In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
7.  To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
8.  Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.

Strawberry Pie Filling Recipe

  

{Canning} Strawberry Pie Filling

Serves: 7 quarts

 

Makes 7 quarts

Ingredients

• 6 quarts Fresh or thawed Strawberries
• 6 cups Granulated sugar
• 2-1/4 cup Clear Jel
• 7 cups Cold water
• ½ cup Bottled Lemon Juice

Instructions

1. Wash well and drain fruit in a covered bowl or pot. Combine sugar and Clear Jel in a large kettle. Stir. Add water and, if desired, food coloring. Cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained berries immediately and fill jars with mixture without delay, leaving 1 inch head-space. Process in water bath for 30 minutes at a full rolling boil.
2. * Pour in a deep dish pie crust and bake until crust is golden brown. 425 for 15 minutes and reduce heat to 350 for 30 minutes.

http://www.rockindeals4you.com/other/canning-strawberry-pie-filling

Root Beer Float Pie Recipe

Root Beer Float Pie Recipe photo by Taste of Home

Servings 8

• Prep: 15 min. + chilling
 OVERNIGHT IN FRIG.

Ingredients

• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
• 3/4 cup cold root beer
• 1/2 cup fat-free milk
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 graham cracker crust (9 inches)
• Maraschino cherries, optional

Directions

• Set aside and refrigerate 1/2 cup whipped topping for garnish. 
• In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. 
• Fold in half of the remaining whipped topping. 
• Spread into graham cracker crust.
• Spread remaining whipped topping over pie. 
• Refrigerate for at least 8 hours or overnight.
• Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired. Yield: 8 servings.

Make It > http://oak.ctx.ly/r/4u40

LEMON CHEESECAKE WITH BLUEBERRY SAUCE NO BAKE

CRUST
1/2 cup melted butter
1/4 cup white sugar
2 cups graham cracker crumbs
Mix crust ingredients and press onto the bottom of a 9x13 baking pan. Bake at 325 for about 8 minutes. Cool before filling.

FILLING
Large size Cool Whip
1 small box of lemon jello
1 cup of boiling water
1 cup white sugar
8 ounce cream cheese (room temperature)
2 teaspoons vanilla
1/4 teaspoon lemon extract

Dissolve the lemon jello in the boiling water and let it cool to room temperature (don't let it set up). 

Beat the cream cheese, white sugar and both extracts together until creamy and smooth. Beat the cooled jello and the cream cheese mixture into the Cool Whip until it is very well mixed. Pour onto the cooled crust and chill at least 2 hours.

BLUEBERRY SAUCE
2 cups fresh blueberries
1/2 cup white sugar
2 tablespoons cornstarch
1/3 cup water
1/2 teaspoon vanilla extract

Mix the sugar and cornstarch in a medium size sauce pan and gradually add the water (whisking to mix). Stir in blueberries and bring to a simmer. Simmer until it thickens then simmer one minute longer. Stir in the vanilla. Serve warm or cold.
http://coleensrecipes.blogspot.com/search/label/LEMON%20DESSERTS