Momma Magliones Pecan Pie Wamaretto Whipped Cream Recipes

MOMMA MAGLIONE'S PECAN PIE W/AMARETTO WHIPPED CREAM

Steps:

• Preheat oven to 350 degrees and heat water in a double boiler.
• Combine sugars and butter in the double boiler, stir and cook until butter is melted and sugars are mixed inches.
• Add the eggs one at a time quickly mixing with a wire whisk after each addition so they don't cook in the hot mixture.
• Add all the rest of the ingredients and cook in the double boiler for 5 minutes.
• Pour into an unbaked pie shell and bake for 50-60 minutes.
• While the pie is baking, prepare the whipped cream. Whip the heavy cream and sugar in an electric mixer with a whisk attachment until it begins to thicken and you can see the waves in the cream from the whisk.
• Add the amaretto liquor and whip until stiff peaks form. (Tip: Put your mixing bowl in the freezer for about 5 minutes before using to help thicken the whipped cream faster).
• When pie is done, let cool and then serve topped with the amaretto whipped cream.

AMARETTO WHIPPED CREAM

Steps:

• In a bowl whisk until smooth (Approx. 2 minutes) instant pudding, cold milk and Amaretto.
• Chill in the fridge for at least an hour.
• Just before serving whisk into pudding mixture the entire container of Cool Whip.
• Serve with fresh fruit, cake pieces, or as a topping to your favorite pie.

GRANDMA'S COMPLETELY DIFFERENT PECAN PIE

Steps:

• Beat egg whites until very fluffy.
• Add baking powder.
• Very slowly add sugar while mixer beats (will become thick and heavy).
• With rubber spatula, fold in cracker crumbs (you can roller crackers in a plastic bag to make fine crumbs).
• Fold in nuts and vanilla.
• Pour into greased 8" or 9" round pie pan. Bake in a preheated 350 degree oven for 30 minutes. Do not under-bake, will puff up and then settle and crack.
• Cool, then chill in refrigerator.
• Night before or early morning, seal to edge with whipped cream.
• Decorate with fine graham cracker crumbs. This is even better the longer it sits with the whipped cream on it to soften it all the way through.

PECAN-FIG PIE WITH BRANDIED WHIPPED CREAM

Steps:

• For filling:.
• Stir figs, brandy, and water in heavy small saucepan over low heat until liquid is absorbed, about 5 minutes; cool. Mix brown sugar, corn syrup, and next 4 ingredients in medium bowl. Stir in pecans, then fig mixture.
• Preheat oven to 375°F Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edge of dough over, forming double edge, and crimp decoratively, pressing to top edge of dish. Pierce all over with fork. Freeze crust 15 minutes.
• Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Bake until crust is pale golden, pressing with back of fork if crust bubbles, about 10 minutes. Reduce oven temperature to 325°F
• Spoon filling into warm crust. Bake until filling is puffed at edges and set in center, about 40 minutes. Let stand until cool, at least 1 hour. (Can be prepared 1 day ahead. Cover and chill.)
• For cream:.
• Beat cream, sugar, and brandy in medium bowl. Whisk until peaks form. (Can be made 4 hours ahead. Cover; chill.) Serve pie with cream.

GINA'S CHOCOLATE PECAN PIE WITH WHIPPED CREAM

Steps:

• Heat oven to 350 degrees.
• Line 9" pie plate with pie crust.
• To beaten eggs in a medium mixing bowl, add sugar and mix until combined.
• Add flour and mix well (flour helps the pie to solidify). Then mix in vanilla.
• Spray a glass measuring cup with non-stick spray. Measure 3/4 cup dark corn syrup (the spray will allow the syrup to easily flow out). Add to the mixture.
• Stir in the bourbon.
• Spread pecans and chocolate chips in the bottom of the pie crust.
• Stir the melted butter into the filling mixture.
• Pour the filling into the pie plate.
• Bake at 350 degrees for 50-60 minute until center is set.
• Allow to cool on a wire rack away from heat.
• Make whipped cream by beating cream with an electric mixer for a few minutes until thick and smooth.
• Add sugar and blend well, about 2 minutes.
• Fold in vanilla.
• Top each piece of pie with a dollop of whipped cream.

MOCHA PECAN PIE WITH COFFEE WHIPPED CREAM

Steps:

• For Crust:
• Combine first 4 ingredients in processor. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Blend in orange juice and enough water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling.) Preheat oven to 350° F. Roll out dough on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter glass pie dish. Trim edges and crimp decoratively. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Bake crust until pale golden, about 10 minutes. Cool on rack.
• For Filling:
• Melt butter in heavy small saucepan over medium heat. Stir in cocoa, then cream and espresso powder. Pour into large bowl. Add corn syrup, sugar, eggs, vanilla and salt; whisk until well blended. Stir in pecans. Pour filling into pie crust. Bake until puffed and set, about 1 hour. Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
• Cut pie into wedges. Transfer to plates. Serve with dollops of Coffee Whipped Cream.