MEXICAN CHOCOLATE PECAN PIE
Provided by Marcela Valladolid
Time 2h42m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Crust: Preheat the oven to 350 degrees F. Spray a 12-inch diameter pie dish with vegetable oil cooking spray.
- In a food processor, add the graham crackers and pulse into crumbs. Add the butter and sugar and pulse until the crumbs are moistened. Press the mixture onto the bottom and sides of the prepared pie dish. Refrigerate the crust for 10 minutes. (The crust can be made 1 week ahead, covered and frozen).
- Filling: Combine the butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, over medium heat, stirring often. Boil for 1 minute, then stir in the pecans and cream. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat. Add the chocolate and stir until melted and the mixture is well blended. Pour the hot filling into the crust. Bake until the filling bubbles all over, about 15 minutes. Transfer the pie to a wire rack and cool completely before serving, about 2 hours.
PARADISE PINEAPPLE PIE
This quick-to-fix recipe makes two yummy pies that will be a hit at any carry-in dinner. Lemon juice and crushed pineapple flavor the fluffy filling that's topped with a sprinkling of coconut. I like garnish with a sprig of mint. -Bonnie Baumgardner Sylva, North Carolina
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 pies (6 servings each).
Number Of Ingredients 6
Steps:
- Place the milk in a large bowl; fold in whipped topping. Add pineapple and lemon juice; stir for 2 minutes or until slightly thickened. Pour into crusts. Sprinkle with coconut. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 402 calories, Fat 17g fat (10g saturated fat), Cholesterol 11mg cholesterol, Sodium 225mg sodium, Carbohydrate 57g carbohydrate (47g sugars, Fiber 1g fiber), Protein 4g protein.
CHILI'S CHOCOLATE CHIP PARADISE PIE RECIPE - (3.8/5)
Provided by Unicorn1259
Number Of Ingredients 21
Steps:
- CRUST: Preheat oven to 350°F. Melt butter in a medium microwave-safe bowl. When butter is completely melted, add graham cracker crumbs and sugar. Combine well. Transfer to a one-quart casserole dish. Press firmly into bottom of dish. Top evenly with chocolate chips. Bake for 5 minutes, or until chocolate is melted. With rubber spatula, spread melted chocolate out smoothly. FILLING: Combine dry ingredients in a large mixing bowl. Add milk, oil, and vanilla and mix on low, until smooth. With mixer still on low, add chocolate chips, coconut, and walnuts. When thoroughly mixed, pour filling over crust. Bake, uncovered, at 350°F, for 35 to 40 minutes, or until a wooden pick comes out clean. TO SERVE: Spoon 2 tablespoons butter on ovenproof plate and place in oven until butter melts. Remove plate from oven and place large piece of warm pie right on top of the melted butter. Top pie with a scoop of vanilla ice cream. Top with hot fudge & caramel toppings. Sprinkle with walnuts and enjoy!
PARADISE PIE
Pure heaven! A cookie-like crust filled with rich Chocolate. Not for dieters! My boys' favorite birthday cake.
Provided by Iron Bloomers
Categories Pie
Time 40m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- • Pie crust: Make as you would for any single crust pie adding sugar and chips into flour mixture before adding water. Continue as if you were going to roll it once it's ready go to next step.
- Dump into pie pan and with fork or damp fingers (fingers work best) press evenly into pan.
- Prick with fork all over.
- Bake at 425° till lightly golden and done.
- Cool completely.
- • Filling: In medium sauce pan over medium heat, combine chocolate, cream and marshmallows. Stir constantly until melted and well blended.
- Be careful not to scorch--turn down heat once it starts to melt.
- Cool completely.
- When cool, fold in Cool Whip and pour into cooled pie shell. Refrigerate at least 3 hours (overnight is best).
- To serve, top with more Cool Whip.
ITALIAN MERINGUE FOR MERINGUE PIES
Provided by Marcela Valladolid
Categories condiment
Time 15m
Yield About 6 cups (enough to top a 9-inch pie)
Number Of Ingredients 4
Steps:
- Put the sugar, 1/4 cup water and the corn syrup into a small saucepan and stir until the sugar is dissolved. Bring the mixture to a boil over medium heat and cook, without stirring, until the syrup registers 240 degrees F (soft-ball stage) on a candy thermometer, about 5 minutes.
- Meanwhile, while the sugar is cooking, put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-low speed until foamy, about 1 minute. Sprinkle in the cream of tartar and increase the mixer speed to medium; whisk until soft peaks form, about 3 minutes.
- When the syrup reaches the correct temperature, reduce the mixer speed to low and slowly drizzle the hot syrup down the inside of the mixer bowl in a slow, steady stream (be sure not to let the syrup hit the whisk to avoid splattering). Increase the mixer speed to high and whip until the whites are stiff and glossy, about 4 minutes.
- Use the meringue immediately to top a lemon meringue pie.
HIGH ALTITUDE MERINGUE FOR PIE
Many years ago when I moved to a high altitude area, I found that my meringues on my pies were flat and weepy, unlike those I had made at a lower altitude. I found this recipe, and I was back to making Lemon Meringue Pies again. It adds volume and is much more stable. Works great at any altitude.
Provided by PAT79
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- In a glass or ceramic bowl, stir together the cornstarch, sugar and salt. Mix in the water. Heat in the microwave until the mixture is thick and clear, about 2 minutes at full power. Set aside to cool slightly.
- Beat egg whites in a large glass or metal bowl until foamy. Gradually pour in the sugar mixture while continuing to whip the egg whites until thick and stiff enough to hold a peak. Cover pie filling completely with meringue, sealing to the edges. Bake as directed in the recipe, or in a preheated 450 degrees F (220 degrees C) oven until golden brown, 7 to 8 minutes.
Nutrition Facts : Calories 46.1 calories, Carbohydrate 10.4 g, Protein 1.4 g, Sodium 21.3 mg, Sugar 9.5 g
PARADISE PIE (AKA MEXICAN MERINGUE)
This very easy to prepare soft meringue topped with fresh fruit is always a hit! Ideal with blue and red berries to celebrate American Independence Day.
Provided by bliss
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat over to 375. Butter a cake or pie pan.
- Beat egg whites with cream of tartar until soft peaks form, add sugar and vanilla and beat until stiff peaks form. Pour into buttered pan. Bake 10 minutes, then reduce heat to 350 and bake 30 minutes or until top is light golden-colored.
- Beat the cream until whipped and spread over meringue, top with fresh berries or peaches or bananas or kiwi or any fruit of your choice.
Nutrition Facts : Calories 210.4, Fat 11, SaturatedFat 6.8, Cholesterol 40.8, Sodium 39.2, Carbohydrate 26.2, Sugar 25.2, Protein 2.4
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