Pies - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with pies, and inclues Frozen Cranberry-Cream Pie and Orange Chess Pie. Enjoy!

MILLION DOLLAR CREAM PIE

This comes from Carroll Pellegrinelli, who wrote for The Spruce Eats. (Check out her website at https://carrollpellegrinelli.com/. You won't regret it!)

For this recipe, Carroll wrote, "Million Dollar Pie thankfully doesn't live up to its name cost-wise, but its popularity on Pinterest proves it's worth adding to the recipe vault. Also called Millionaire Pie or Millionaire's Pie, this creamy concoction blends canned pineapple, toasted nuts, and shredded coconut into sweetened condensed milk. It gets its lofty height from the addition of a whipped dessert topping. Some versions incorporate cream cheese, and others call for heavy cream, but they all result in a luxurious bite of sweetness.

"The basic recipe can branch into many directions, with maraschino cherries making frequent appearances, oranges joining the pineapple, shortbread or flaky pastry replacing the standard graham cracker crust, frozen adaptations, and even a chocolate-pecan impostor.

"You can start with this classic rendition, then adjust, modify, and remaster it to your stomach's content. The recipe makes two pies with one can of condensed milk, but you can cut the ingredients in half to make just one."

Prep Time: 20 minutes; Cook Time: 0 minutes; Total Time: 20 minutes; Chilling Time: 2 hours; Yield: 2 pies (16 servings)

To view this online, go to https://www.thespruceeats.com/million-dollar-cream-pie-304933.

Ingredients

1 (14-ounce) can sweetened condensed milk

2 tablespoons lemon juice

2 (8-ounce) cans crushed pineapple (drained)

1 cup sweetened shredded coconut

1 cup chopped toasted pecans

2 (8-ounce) containers frozen whipped topping (thawed)

2 (9-inch) graham cracker crusts

Directions

In a large bowl, combine the condensed milk and lemon juice. Let stand for 5 minutes to thicken.

Add pineapple, 3/4 cup of the coconut and 3/4 cup of the pecans. Stir until thoroughly combined.

Fold in whipped topping and divide evenly between two crusts.

Spread the remaining 1/4 cup of coconut on a cookie sheet and toast in 350 F oven, stirring occasionally, until lightly browned, approximately 5 to 8 minutes.

Sprinkle toasted coconut and remaining pecans onto the pie.

Refrigerate 2 hours or until firm.

ORANGE CHESS PIE

This comes from Diana Rattray, who writes for The Spruce Eats. For this recipe, Diana wrote, “This refreshing orange chess pie is an amazing dessert, and it can be enjoyed any time of the year! With fresh orange juice and grated zest and fresh lemon juice, it is bright and bursting with citrus flavor.

“I've included a simple pie crust recipe, but you can use a frozen crust or refrigerated pie dough. Follow the instructions for partially baking a pie crust.” Prep Time: 30 minutes; Cook Time: 65 minutes; Total Time: 95 minutes; Yield: 8 Servings

To view this online, click here.

Ingredients

Pie Crust (or use a purchased 9-inch pie shell)

1-1/4 cups all-purpose flour

4 ounces chilled butter, cut in small pieces

1/2 teaspoon salt

1 scant teaspoon granulated sugar

3 to 4 tablespoons of ice water

Filling

1-1/2 cups sugar

1 tablespoon all-purpose flour

2 tablespoons cornmeal

1/4 teaspoon salt

6 tablespoons butter, melted

2 tablespoons milk

finely grated zest of 1 orange

1/3 cup fresh squeezed orange juice

1-1/2 tablespoons lemon juice (about half of a lemon)

4 large eggs, lightly beaten

Preparation

Pie Crust

Put the 1-1/4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of sugar in a food processor and pulse to blend. Add half of the chilled butter pieces and pulse 5 or 6 times. Add the remaining chilled butter pieces and pulse another 5 or 6 times. You should have visible pieces of butter in the mixture with some the size of peas.

Sprinkle about 2 tablespoons of the ice water over the flour and pulse a few times.

Add more water, about 2 to 3 teaspoons at a time, pulsing a couple of times after each addition. When the mixture begins to clump together, turn it out onto a floured surface.

With your hands, knead just enough to shape the dough into a disk. Overworking the dough can cause shrinkage when the pie is pre-baked, so handle it as little as possible.

Wrap the disk in plastic wrap and refrigerate for about 45 minutes.

Heat the oven to 375° F.

Roll the disk out into a 12-inch circle about 1/8-inch thick. Keep checking and adding flour to the work surface if you notice any sticking.

Fit the pastry into the pie plate and crimp the edge as desired.

Line the pastry with parchment paper or foil and fill about 2/3 full with pie weights or dried beans.

Bake for 15 minutes. Remove the parchment or foil with the pie weights. Prick the dough all over, and then bake for about 5 minutes longer, or just until you begin to see a little color. Remove the crust to a rack and reduce the oven temperature to 350° F.

Orange Filling

In a mixing bowl combine the 1-1/2 cups of sugar, 1 tablespoon of flour, cornmeal, 1/4 teaspoon of salt, 6 tablespoons of melted butter, the milk, orange zest and juice, the lemon juice, and the lightly beaten eggs. Beat with an electric mixer until well blended.

Pour the orange filling mixture into the partially baked pie crust. Bake at 350° F for about 40 to 45 minutes, or until set. Check the pie for browning after about 20 to 25 minutes. If necessary, put a pie shield or homemade foil ring over the edges of the crust to prevent over-browning.

Remove the pie from the oven and let it cool on a rack. Chill before serving.

Serve this pie with freshly whipped cream or thawed whipped topping.

SWEET AND TANGY LEMONADE PIE

This is from Linda Larsen on The Spruce Eats. She wrote, " Ice cream pies are the perfect dessert for any summer meal. They are super simple to make, easy to serve, and fun to eat.

"Try substituting different fruit juice concentrates in this delicious, super easy three-ingredient recipe. I like putting the lemony ice cream mixture into a chocolate or gingersnap cookie crust for a nice flavor contrast.

"You could also make this recipe into little tartlets by spooning the ice cream mixture into small tartlet shells. If you don't like crumb crusts, make a pastry crust, bake it, let it cool completely, then fill with the ice cream mixture.

"This recipe can also be changed by adding more ingredients. Some finely chopped dark or white chocolate would be delicious. Add chopped fresh or frozen fruit, or top the pie with whipped cream or, for a flavor contrast, some hot fudge sauce. Use your imagination and enjoy making tons of ice cream pies all summer long."

Prep Time: 20 minutes; Cook Time: 0 minutes; Freeze Time: 4 hours; Total Time: 4 hours 20 minutes; Makes 8 servings

To view this online, go to https://www.thespruceeats.com/lemonade-pie-483231.

Ingredients

6 cups vanilla ice cream (or lemon ice cream, softened)

1 6-ounce can frozen lemonade concentrate (thawed)

1 9" graham cracker crust (either homemade or purchased)

Directions

If you're making your own graham cracker crust, make it in a nine-inch pan. If you're buying a crust, buy the 9-ounce size that is labeled "two extra servings". Otherwise, there will be too much filling for the crust.

In a medium bowl, mix the ice cream and lemonade concentrate with a hand mixer until blended.

Immediately spoon the ice cream mixture into the graham cracker crust.

Freeze at least four hours until firm.

Let stand at room temperature for 10 minutes before cutting to make serving easier.

LEMON-RASPBERRY WHOOPIE PIES

This comes from Erin McDowell on Pure Wow. This recipe begins, "Important question: Is a whoopie pie a cookie, pie, sandwich or cake? We’ll let you be the judge. But one thing’s for certain: These lemon-raspberry whoopie pies are easy, fun and festive.

"'The cakes are light and soft, and the creamy filling sandwiches them securely together,' Erin McDowell, pastry chef and author of The Fearless Baker, tells us. 'Take care not to over bake the cakes, or they may dry out a bit. Wrap the finished cakes tightly in plastic wrap, and they travel particularly well in bags, lunchboxes or picnic baskets.'

"Now do you know anyone who’s hosting a picnic?"

Prep Time: 45 minutes; Cook Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 15 servings

You can view this online at https://www.purewow.com/recipes/lemon-raspberry-whoopie-pies.

Ingredients

Pies

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

Zest of 1 lemon

1 teaspoon pure vanilla extract

1 large egg, at room temperature

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine sea salt

1 cup whole milk

2 tablespoons lemon juice

Filling

2/3 cup seedless raspberry jam

3 tablespoons heavy cream

1 cup unsalted butter, at room temperature

4 1/4 cups confectioners’ sugar, plus more for finishing

3/4 teaspoon pure vanilla extract

1 1/2 cups fresh raspberries

Directions

Make the Pies: Preheat the oven to 400°F, and line two baking sheets with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and lemon zest until light and fluffy, about 4 minutes. Add the vanilla and mix to combine. Add the egg and mix until well incorporated—scrape the bowl well.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Stir the whole milk and lemon juice. Add about 1/3 of the flour mixture to the mixer and mix until incorporated. Add half of the milk mixture and mix to combine. Continue to alternate these two mixtures until all of the ingredients are incorporated and the batter is smooth.

Scoop the batter into 1/4 cup-sized mounds onto the prepared baking sheets, leaving about 3 inches in between each piece to allow room for spreading. Bake until the edges of the cakes are beginning to brown and the center springs back when you touch it, 10 to 12 minutes. Cool completely.

Make the Filling: In a medium bowl, whisk together the jam and cream. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and powdered sugar until light and fluffy, about 3 minutes. Add the raspberry cream mixture and mix to incorporate, then beat in the vanilla. Transfer the frosting to a piping bag (or a gallon zip-top bag), and cut 1/2-inch opening from the tip.

Turn over half of the cooled cakes. Pipe frosting into the center until it is about 1/2-inch from the outer edge. Place 4 to 6 raspberries around the outside, pressing into the frosting so they are flush with the edges of the cake. Place one of the remaining cakes on top, and press gently to adhere. Serve within 8 hours. Just before serving, dust the tops with confectioners’ sugar.

DULCE DE LECHE BANANA PIE

This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!

Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.

Ingredients

1 cup Gold Medal™ all-purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

1 can (13.4 oz) dulce de leche

3 ripe medium bananas

1 cup whipping cream

1/4 cup powdered sugar

1/2 cup semisweet chocolate chips

1 teaspoon vegetable oil

Preparation

Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.

Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.

Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.

In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.

In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.

FROZEN CRANBERRY-CREAM PIE

This was in the November 2013 issue of Vegetarian Times (page 40). It begins, "Sweet-tart cranberry sauce is swirled together with Greek frozen yogurt for an easy holiday dessert. If you’re not a fan of allspice, try ground cloves or cinnamon instead. For a sweeter, creamier pie, double the amount of frozen yogurt." Makes 8 servings. Great for holiday table

To view this online, go to https://www.vegetariantimes.com/recipes/frozen-cranberry-cream-pie/.

Ingredients

1 12-oz. bag fresh or frozen cranberries

3/4 cup packed light brown sugar

1/8 tsp. ground allspice

1 cup vanilla Greek frozen yogurt, softened 10 to 15 minutes

1 9-inch prepared graham cracker crust

Preparation

Bring cranberries, light brown sugar, 1/2 cup water, allspice, and a dash of salt, if desired, to a simmer in large saucepan over medium-high heat. Reduce heat to medium-low, and simmer 10 minutes, or until mixture is thickened. Mash with potato masher to break up any remaining whole cranberries. Transfer to large bowl, and cool.

Fold frozen yogurt into cooled cranberry sauce. Spread in prepared crust. Freeze 2 hours, or until firm.