Pie Colorado Springs Recipes

PALM SPRINGS KEY LIME PIE

Steps:

• PIE CRUST-----------.
• In a mixing bowl, combine vanilla wafer crumbs, graham wafer crumbs and finely chopped pecans.
• Pecans can be processed in a food processor.
• Reserve 1/2 cup of vanilla/graham wafer mixture to be used on top of pie.
• Add margarine or butter to mixture and blend with a pastry blender or fork.
• Prepare a 9 inch oven proof pie dish by spraying with a vegetable spray, then dusting lightly with flour.
• Shake off any excess flour off pie dish and discard (This prevents the shell from sticking to the dish when baked).
• Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon.
• Place pie dish in freezer compartment for at least 30 minutes to cool and firm up.
• FILLING-----------.
• Place eggs in a bowl of warm water for about 15 minutes before cracking and separating.
• Separate eggs, and make sure that the egg whites DO NOT have any yolk.
• If any egg yolk accidentally gets into the egg whites, take a piece of bread and dip it over the yolk and this should remove it.
• In a mixing bowl, whisk egg yolks until smooth.
• Add lime juice, grated lime zest, condensed milk, green food coloring and whisk until well blended.
• In a separate bowl, beat egg whites until frothy; add cream of tartar and beat until egg whites form soft peaks.
• Add sugar gradually, beating continuously until stiff peaks form.
• Gently fold the beaten egg whites into the milk mixture using a spatula until incorporated.
• Preheat oven to 375 F degrees.
• Pour filling mixture into cooled pie shell and level.
• Sprinkle top with reserved wafer/pecan mixture.
• Bake in preheated 375 F oven for 25 to 30 minutes or until top is golden brown.
• Remove from oven and let cool completely on a wire rack.
• Refrigerate pie for at least 1 hour before serving.
• TOPPING-----------.
• In a medium size chilled mixing bowl or a 2 cup measure, whip 1/2 cup whipping cream until the cream just starts to thicken.
• Add vanilla extract and beat for a few seconds.
• Add sugar gradually, beating continously until thickened.
• DO NOT OVERBEAT, OTHERWISE YOU WILL FORM BUTTER.
• Just before serving, decorate pie with whipped cream to your liking.
• For a nice presentation, slice about 4 thin slices of lime, cut one edge of the slice, twist slightly and push into pie in 4 areas.
• Place a dollop of whipped cream in front and back of the projecting slice of lime.

MILE-HIGH CHICKEN POTPIE

Steps:

• In a small bowl, beat egg yolk with 2 tablespoons water. In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add yolk mixture, tossing with a fork; add additional water 1 tablespoon at a time, as needed, until dough forms a ball. Divide dough into two portions, one with three-quarters of the dough and one with the remainder. Shape each into a disk; cover and refrigerate 1 hour or overnight. , For filling, in a Dutch oven, melt butter. Saute potatoes, carrots, celery and onion until crisp-tender, 5-7 minutes. Stir in flour, bouillon, tarragon and pepper. Gradually stir in cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken and peas; set aside to cool completely., On a lightly floured surface, roll out larger portion of dough to fit bottom and up the sides of an 8-in. springform pan. Place dough in pan; add cooled filling. Roll remaining dough to fit over the top. Place over filling. Trim, seal and flute edge. Cut slits in top. Chill for at least 1 hour., Lightly beat egg white with 1 teaspoon water. Brush over the top crust; sprinkle with celery seed. Place pie on a rimmed baking tray., Bake at 400° until crust is golden brown and filling is bubbly, 50-55 minutes. Cool on a wire rack for at least 30 minutes before serving.