Symphony Pie Recipes

SYMPHONY PIE RECIPE - (4.6/5)

Steps:

• Break up Symphony bars and add milk in large microwave safe bowl. Heat in microwave for 45 seconds or until chocolate is melted; stirring after 15 second intervals. Remove and mix with spoon so that all of the chocolate is melted. Add Cool Whip and mix very well. (I put one scoop in the chocolate first and mixed that in to cool the chocolate before I add the rest of the cool whip) Do this for several minutes making, sure that all of the chocolate is incorporated. Pour chocolate mixture into Shortbread Pie Crust and spread evenly. Cover and freeze for 3 hours before served. It will stay good in the freezer for weeks.

HAWAIIAN VANILLA SYMPHONY

Steps:

• Preheat oven to 300 degrees F.
• Spicy Poached Pear:
• In a saucepan, combine sugar, water, citrus zest and spices. Bring to a boil.
• Cut the top of the pears off, about 1-inch from the top, and place in fresh water with the lemon juice. Peel the base of the pears, with a spoon and make a cavity in the center by removing the seeds. Poach the pear bases in boiled syrup at 200 degrees F for 1 hour. Remove from heat. Refrigerate. After refrigerated cut off a little of the bottom in order to have the pear sit up straight.
• Hawaiian Creme Brulee:
• In a saucepan, heat the milk, beans and the cream. In a bowl, mix the yolks with the granulated sugar. When milk mixture is hot, temper to yolks.
• Pour a little of the hot mixture to the yolk mixture and mix. Continue procedure until temperature of yolks is at least warm. Strain the egg mixture back into the saucepan. Pour all but 1/2 cup of the brulee mixture into a pan (reserve for brioche), sitting in a water bath (bain marie). Put in a preheated 300 degree F oven for 35 minutes.
• When brulee is cooked, cool in the refrigerator and place in a small piping bag.
• Candied Raspberry:
• In saucepan bring water and sugar to a boil with the ginger, lemon and vanilla. Boil just until the sugar completely dissolves. Pour over raspberries and place in refrigerator. Caramelized Pain Perdu:
• With the ring mold, cut a slice of brioche to form a circular shape. Heat pan with some clarified butter. Dip brioche slice in reserved Hawaiian brulee mix and set in pan. Sprinkle granulated sugar on top and fry brioche until golden. Turn over and sprinkle with granulated sugar until also golden. Place fried brioche on a plate and set aside.
• To Plate:
• In the center of the plate, place ring mold. Fill a ring mold with vanilla bean ice cream. Level it flat with a spatula. Place the circular brioche above the ice cream. The poached pear will then be placed over the brioche. With a spoon, put a little of the candied raspberry mixture into pear cavity. With piping bag, fill remainder of the cavity with creme brulee. Take the pear top and mount on the filled pear base. Take some of the raspberry sauce and spoon around the dessert to finish it off. Enjoy!

SOUTHERN MOON PIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
• To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.
• Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.
• Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
• To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.

TRADITIONAL SHOOFLY PIE

Steps:

• Place pie crusts in 9 inch pie pans. Chill the crusts approximately 1 hour before use.
• Preheat oven to 425 degrees F (220 degrees C).
• In a medium bowl, stir together the baking soda and warm water. Mix in the molasses and stir until foamy. Transfer the mixture to the pie crusts.
• In a medium bowl, mix together flour, sugar and baking soda. Use a pastry blender to cut the butter into the flour mixture until very fine crumbs have formed. Sprinkle the crumbs over the molasses mixture in the pie crusts.
• Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 minutes, or until crust is lightly browned and the filling has set.

SHOOFLY PIE

Steps:

• On a floured surface, roll dough to fit a 9-in. deep-dish pie plate. Trim and flute edge. Refrigerate at least 30 minutes., Meanwhile, preheat oven to 425°. For filling, mix brown sugar, molasses, egg, flour and baking soda. Gradually stir in boiling water; cool completely., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 350°., In another bowl, whisk together first four topping ingredients. Cut in butter until crumbly. Add filling to crust; sprinkle with topping. Cover edge of pie with foil., Bake until filling is set and golden brown, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.

"SYMPHONY" BROWNIES

Steps:

• Preheat oven to 350 degrees, or 325 degrees for glass baking dish.
• Lightly grease the bottom only of an 11 x 7 inch baking pan; set aside.
• In a large mixing bowl prepare brownie mix according to directions on the package, using 2 eggs, 1/4 cup water and 1/2 cup oil.
• Stir until smooth.
• Spread half the batter evenly into prepared pan.
• Unwrap candy bars and place them on top of the batter.
• Top with remaining brownie batter.
• Bake 40 minutes or until a toothpick inserted near center comes out with only a few moist crumbs clinging to it.
• Remove pan from oven and let cool on wire rack before cutting into squares or other shapes.

SHOOFLY PIE

Steps:

• Heat oven to 450 degrees.
• Make the crumb topping: Mix flour, sugar, cinnamon, nutmeg and salt together in a bowl. Cut in the butter with a pastry cutter until the consistency resembles cornmeal.
• Combine molasses, water and baking soda and pour into pastry shell. Spoon the crumb mixture evenly over the top. Bake 15 minutes, lower the heat to 350 degrees and bake 20 minutes longer, or until set and firm.