Recipe Tuesday...Time for Pie!!!!!

The Hubs loves Pistachio's and one day we were out and about and we came across a diner and they had Pistachio Pie and he loved it.  So I have been wanting to make him one. Here are 2 recipes, one easy on more difficult.

Banana Pistachio Pie

by the Editors of Publications International, Ltd.

Banana Pistachio Pie

YIELD Makes 8 servings
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INGREDIENTS

3/4	cup cinnamon graham cracker crumbs
2	tablespoons reduced-fat margarine, melted
2	packages (4-serving size each) fat-free sugar-free instant pistachio pudding and pie filling mix
2‑1/2	cups fat-free (skim) milk
1	large ripe banana, sliced
1/4	teaspoon ground cinnamon
1	cup thawed frozen reduced-fat whipped topping
Additional thawed frozen reduced-fat whipped topping (optional)

PREPARATION:

1. Combine graham cracker crumbs and margarine in small bowl; stir with fork until crumbly. Press crumb mixture onto bottom of 9-inch pie plate.
2. Prepare pudding mix according to manufacturer's pie directions, using 2-1/2 cups milk. Gently stir in banana and cinnamon; fold in 1 cup whipped topping. Pour into prepared crust. Refrigerate at least 1 hour. Top with additional whipped topping before serving, if desired.

Chocolate Pistachio Pie

From O, The Oprah Magazine

Pie Dough

• 2 cup(s) all-purpose flour
• 2 tablespoon(s) sugar
• 1/2 teaspoon(s) salt
• 3 tablespoon(s) cocoa, preferably Dutch-processed
• 12 tablespoon(s) (1 1/2 sticks) cold unsalted butter, cut into small pieces
• 1/2 teaspoon(s) vanilla extract (optional)

Pie Filling

• 1 1/2 cup(s) half-and-half
• 3 large egg yolks
• 3/4 cup(s) dark brown sugar
• 1 tablespoon(s) cornstarch
• 2 tablespoon(s) cocoa powder
• 1/8 teaspoon(s) salt
• 4 ounce(s) bittersweet chocolate, finely chopped
• 3 tablespoon(s) unsalted butter
• 1 1/2 teaspoon(s) vanilla extract
• 3/4 cup(s) heavy cream
• 5 teaspoon(s) pistachio paste (available at kingarthurflour.com)
• 2 teaspoon(s) sugar
• 1 tablespoon(s) pistachios, finely chopped
• Chocolate shavings, for garnish (optional)

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Directions

1. To Make Pie Dough: Stir together flour, sugar, salt, and cocoa in a large bowl.
2. Use a pastry blender or a fork to cut in butter until the mixture resembles coarse mealwith pea-size bits of butter throughout. (Or combine dry ingredients in a food processor, then pulse in butter.)
3. Drizzle in 1 to 2 tablespoons of ice water at a time (up to 6 tablespoons total), tossing after each addition, and using only enough water to make dough clump together when squeezed. Add vanilla (if using).
4. Pat dough into a 4-inch circle, tightly cover with plastic wrap or parchment, and chill for 30 minutes or up to 2 days (or freeze for up to 3 months).
5. To Make Pie: Preheat oven to 400°F. Cut cold dough into 4 pieces and grate into a 9-inch pie plate using large holes of a box grater; work quickly to keep dough cold. Press dough into bottom, sides, and along the rim of pan to uniform thickness. Trim excess dough; crimp edges. Chill 20 minutes.
6. Line shell with parchment paper and fill with rice or pie weights. Bake 10 to 12 minutes; remove rice and paper and bake until crust is cooked through, 8 to 10 more minutes. Cool on a rack.
7. Whisk half-and-half, yolks, brown sugar, cornstarch, cocoa, and salt in a medium saucepan. Cook over medium-high heat, stirring constantly, until it thickens and bubbles. Cook 1 minute more; remove from heat. Stir in bittersweet chocolate, butter, and vanilla. Pour into pie shell; cool completely. Transfer to refrigerator to set, at least 2 hours or up to 2 days.
8. When serving, make a topping by beating heavy cream, pistachio paste, and sugar (if using) in a cold bowl to soft peaks. Sprinkle pie with pistachios and chocolate shavings (if using); add a dollop of pistachio cream to each slice.

I hope you enjoy these!

Have a Rave of a Day!!!!

Recipe Tuesday...Pies

Who doesn't like Pie?  Fruit pie, cream pie even fried pies.  I just love pie.  Here are a few of my faves from various sites.

Maple Pumpkin Pie

David Prince

Serves 8

Hands-on Time: 10m

Total Time: 3hr 30m

Ingredients

• Basic Flaky Piecrust
• or 1 store-bought piecrust, fitted into a 9-inch pie plate
• 2 large eggs
• 1 15-ounce can pure pumpkin puree
• 1 cup heavy cream
• 1/2 cup pure maple syrup
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground cloves

Directions

1. Set an oven rack in the lowest position and heat oven to 350º F. Place the pie plate on a foil-lined baking sheet.

2. In a large bowl, whisk together the eggs, pumpkin, cream, maple syrup, cinnamon, ginger, salt, and cloves.

3. Pour the pumpkin mixture into the crust and bake until the center is set, 60 to 70 minutes. Let cool to room temperature before serving.

Tip

The pie can be prepared and refrigerated, loosely covered with plastic wrap, for up to 2 days. Bring to room temperature before serving.

Nutritional Information

Calories 377; Fat 24g; Sat Fat 15g; Cholesterol 124mg; Sodium 275mg; Protein 6g; Carbohydrate 37g; Fiber 3g

Sour-Cream Apple Crumb Pie

Mikkel Vang

Serves 8

Hands-on Time: 35m

Total Time: 1hr 35m

Ingredients

• FOR THE CRUST: 
• 1 1/4 cups all-purpose flour, plus more for the work surface
• 3/4 teaspoon kosher salt
• 1 1/2 teaspoons granulated sugar
• 6 tablespoons unsalted butter, cold and cut into pieces
• 3 tablespoons solid vegetable shortening, cold
• 3 to 6 tablespoons ice water
• FOR THE FILLING: 
• 1 pound Cortland, Empire, or McIntosh apples
• 2 pounds Granny Smith apples
• 1/4 cup fresh lemon juice
• 1/4 cup granulated sugar
• 2 1/2 teaspoons ground cinnamon
• 1/2 cup (about 2 ounces) walnuts, finely chopped
• 1/2 cup sour cream
• 1/2 cup raisins
• FOR THE TOPPING: 
• 1 cup all-purpose flour, plus more for the work surface
• 1/4 cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• pinch of kosher salt
• 8 tablespoons (1 stick) unsalted butter, cold and cut into pieces

Directions

1. Make the crust: Combine the flour, salt, and sugar in a food processor. Add the butter and shortening and pulse to form a coarse crumble. While the motor is running, add the ice water, 1 tablespoon at a time, until the dough just comes together. Turn out onto a lightly floured surface and knead just until smooth. Shape into a disk and wrap in plastic. Refrigerate for 45 minutes.

2. On a lightly floured surface, roll the dough into a circle about 14 inches in diameter and place in a 9-inch pie plate. Using your fingers, fold over any overhang and crimp the edge. Refrigerate until ready to use.

3. Make the filling: Heat oven to 375° F.

4. Peel, core, and slice all the apples 1/4 inch thick. Gently toss them in a bowl with the lemon juice, sugar, and cinnamon. Stir in the sour cream and raisins. Spoon into the crust and sprinkle the walnuts over the top.

5. Make the topping: Combine the flour, sugar, cinnamon, and salt in a food processor. Add the butter and pulse to form a medium crumble (with pieces about the size of peas). Sprinkle the topping over the apples and walnuts. Bake for 1 hour, or until the crust is golden brown and the apples are tender.

Tip

The pie can be made and refrigerated the day before. To warm, bring the pie to room temperature, then heat at 350° F for 20 minutes.

Nutritional Information

Calories 549; Calories From Fat 49%; Fat 30g; Sat Fat 16g; Cholesterol 58mg; Sodium 188mg; Carbohydrate 73g; Fiber 7g; Sugar 39g; Protein 6g

Coconut Cream Pie

Recipe courtesy of Emeril Lagasse

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

35 min

Level:

--

Serves:

1 pie

Ingredients

• 1 blind-baked 9-inch pastry shell
• 2 1/4 cups whole milk
• 3/4 cup sugar, plus 1/4 cup for the egg whites
• 3 eggs, separated
• 1/4 cup cornstarch
• 1 teaspoon vanilla
• 1 3/4 cups toasted coconut
• 1 tablespoon butter

Directions

Preheat the oven to 400 degrees F. In a saucepan, whisk the 2 cups of the milk and 3/4 cup sugar together. Place the pan over medium heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks. Whisk the egg mixture into the hot milk mixture. In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry. Whisk the slurry into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the vanilla, coconut, and butter. Mix well. Pour the filling into the prepared pan and cool the pie completely. Using an electric mixer with a whip attachment, whip the egg white to soft peaks. Add the remaining sugar and whip the egg white to stiff peaks. Spread the egg whites over the top of the pie. Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown.

Bourbon Pecan Pie: aka Douglas' Dark Rum Pecan Pie

Recipe courtesy Paula Deen

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

35 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

• 1 cup sugar
• 3 tablespoons butter, melted
• 1/2 cup dark corn syrup
• 3 large eggs, beaten
• 1 1/2 to 2 cups pecan halves
• 2 tablespoons good-quality bourbon
• 1 (9-inch) deep-dish pie shell, unbaked

Directions

Preheat the oven to 375 degrees F.

In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.

What are your Favorite Pies and do you have any family recipes for them, I would love to try them.