Pie Day 2017

Shipton's French Silk Pie (chocolate---Better Homes & Gardens)

1 prepared pastry shell
1 C whipping cream
1 C semisweet chocolate chips
1/3 C butter
1/3 C sugar
2 beaten egg yolks
3 TBS creme de cacao or whipping cream
1 C whipped cream

1.  Bake shell according to directions.  Set aside.  Meanwhile, in a medium heavy saucepan combine the 1 C. whipping cream, the chocolate chips, butter, and sugar.  Cook over low heat, stirring constantly, until chocolate is melted (about 10 min).  Remove from heat.  Gradually stir half of the chocolate mixture into beaten egg yolks.  Return egg mixture to chocolate mixture in saucepan.  Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 mins).  Remove from heat.  (Mixture may appear to separate.)  Stir in the creme de cacao or whipping cream.  Place the saucepan in a bowl of ice water (I fill my sink with ice water).  Stir occasionally, until the mixture stiffen and becomes hard to stir (about 20 min).  Transfer chocolate mixture to a medium mixing bowl.

2.  Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 min or until light and fluffy.  Spread filling in the baked pastry shell.  Cover and refrigerate pie for 5-24 hours (It's even better after it's chilled).  To serve, top with whipped cream.

Leland's Pumpkin Pie (Libby's recipe)

prepared pie shell

3/4 C granulated sugar

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

2 large eggs

1 15-oz can pumpkin 

1 12-oz-can evaporated milk

Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.  Beat eggs in large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.

Pour into pie shell

Bake in preheated 425 over for 15 min.  Reduce temperature to 350.  Cover the crust with foil.  Bake for an additional 40-50 mins or until knife inserted near center comes out clean.  Col on wire rack for 2 hours.  Serve immediately or refrigerate.

Gavin's French Cherry Pie (Jackie Call's recipe)

1/2 small pkg (3 oz) cream cheese

1/2 C powdered sugar

1/2 tsp vanilla

1 C. cool whip

1 can prepared cherry pie filling

Soften cream cheese and add sugar and vanilla together.  Whip cream and fold into cream cheese mixture.  Pour into graham cracker crust of cooled baked crust and spread evenly. Pour cherry filling over the top.  Chill 4-5 hours. 

Sennika's Blueberry Pie (Better Homes and Gardens)

2 prepared shells

5 cups fresh or frozen blueberries (allow frozen berries to thaw at room temperature for 45 minutes)

3/4 C sugar

3 TBS flour

1/2 tsp finely shredded lemon peel or a splash of lemon juice

In a large bowl combine the sugar, flour, lemon, and berries.  Gently toss berries until coated.  Transfer berry mixture to the pastry-lined pie plate.  Trim bottom pastry to edge of pie plate (and cut slits in the top) or add a lattice top.   

Cover crust with foil.  Bake at 375 oven for 25 min.  Remove foil.  Bake pie for 25-30 additional minutes or until filling is bubbly and pastry is golden.  Cool on wire rack.