WALNUT MERINGUE PIE
Walnuts and buttery crackers add crunch to meringue baked in a pie plate. The airy shell is filled with fruit and whipped cream for a luscious dessert.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Beat egg whites in large bowl with electric mixer on high speed until soft peaks form. Add salt and baking powder. Gradually add sugar, beating until well blended after each addition; continue beating until stiff peaks form. Add vanilla; mix well. Gently stir in walnuts and crackers. Spread onto bottom and up side of well-greased 9-inch pie plate.
- Bake 25 to 30 min. or until lightly browned. Cool completely on wire rack.
- Fill with fruit and whipped topping just before serving.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
WALNUT PIE CRUST
This pie crust can be made and frozen for up to 2 months before using.
Provided by stephanie
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Yield 8
Number Of Ingredients 3
Steps:
- In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
- Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 5.2 g, Cholesterol 11.4 mg, Fat 14.1 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 31 mg, Sugar 3.5 g
PASSION-FRUIT MERINGUE PIE
The combination of flavors and textures in this pie is utterly irresistible: sweet-tart passion-fruit puree is amped up with condensed milk, then poured into a crisp, salty crust and piled high with toasted meringue.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 10
Steps:
- Crust:Preheat oven to 350 degrees.
- Pulse crackers in a food processor until finely ground. Pulse in butter and granulated sugar until combined. Firmly press into bottom and up sides of a 9-inch pie dish. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack; let cool completely.
- Filling:Reduce oven temperature to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, and passion-fruit puree. Pour filling into crust.
- Bake until center is set but still quivers when pie dish is nudged, 15 to 17 minutes. Transfer to a wire rack; let cool completely.
- Meringue Topping:Add topping shortly before serving. In the bowl of a mixer fitted with the whisk attachment, beat egg whites on medium-high speed until frothy. Increase speed to high and gradually add both sugars and salt, beating until stiff peaks form, 5 to 7 minutes. Pipe or spread meringue on pie, making sure it touches the crust all around. Lightly brown meringue with a kitchen torch.
FLORIDA CITRUS MERINGUE PIE
Why limit a fantastic dessert to just one kind of citrus fruit? Thanks to orange and lemon, this lovely pie packs a bold sweet-tart flavor! -Barbara Carlucci, Orange Park, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 8-10 minutes. Remove foil and weights; bake until golden brown, 5-8 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., Meanwhile, in a large saucepan, mix sugar, cornstarch and salt. Whisk in water and orange juice. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer (mixture will be thick). Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon juice, butter, and lemon and orange zests., For meringue, in a large bowl, beat egg whites with vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue over filling, sealing to edge of crust; swirl top with the back of a spoon., Bake until meringue is golden brown, 13-16 minutes. Cool on a wire rack 1 hour. Chill 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 415 calories, Fat 17g fat (10g saturated fat), Cholesterol 140mg cholesterol, Sodium 318mg sodium, Carbohydrate 62g carbohydrate (41g sugars, Fiber 1g fiber), Protein 6g protein.
MERINGUE CRUST
This is one of my favorite crusts.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell.
- Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.
Nutrition Facts : Calories 53.4 calories, Carbohydrate 12.7 g, Protein 0.9 g, Sodium 86.6 mg, Sugar 12.6 g
WALNUT PIE CRUST RECIPE
This crust combines walnuts, cinnamon, and butter. This crust works well with all sorts of pies from vanilla cream to pumpkin. It also works well with fruit pies with precooked fillings. Since it is a crumbly crust, it even works well as a crust for a cheesecake.
Provided by KISS THE COOK
Categories Dessert
Time 21m
Yield 1 crust, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. You will need one buttered, nine-inch deep-dish pie pan either a light-colored or glass pan.
- Place the flour, sugar, cinnamon, and salt in a small bowl and stir to combine.
- Place the nuts in a food processor or blender and pulse just long enough to chop the nuts finely, not into a paste. Scrape the nuts into the flour mixture and stir to combine.
- Add the melted butter and combine well.
- Press the mixture into the buttered pie pan making certain that the crust is of even thickness.
- Bake for 15 to 18 minutes or until it just starts to brown on the edges. Do not over bake. A light-colored or glass pan will absorb less heat than a dark one and help ensure against over baking.
Nutrition Facts : Calories 180.7, Fat 15.8, SaturatedFat 6.1, Cholesterol 22.9, Sodium 95.7, Carbohydrate 10, Fiber 0.8, Sugar 8.6, Protein 1.8
WALNUT MERINGUE PIE CRUST WITH FRUIT FILLING
Make and share this Walnut Meringue Pie Crust With Fruit Filling recipe from Food.com.
Provided by Mercy
Categories Pie
Time 2h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Beat the egg whites until soft peaks form.
- Add the salt and baking powder.
- Gradually beat in the sugar; continue beating until stiff and glossy.
- Add the vanilla extract.
- Lightly fold in the walnuts and cracker chunks.
- Spread the mixture over the bottom and sides of a well-greased pie plate; building up the sides.
- Bake at 325°F for 25 to 30 minutes.
- Cool completely on a wire rack.
- Just before serving, fill the center with the drained fruit.
- Serve the whipped cream on the side.
Nutrition Facts : Calories 259.3, Fat 13.7, SaturatedFat 4.3, Cholesterol 20.4, Sodium 183.9, Carbohydrate 32.1, Fiber 0.8, Sugar 26.1, Protein 3.7
AUNT GRETA'S WALNUT MERINGUES
Steps:
- Heat oven to 300 degrees F.
- Whip the egg white with a whip attachment until stiff.
- Add the sugar, cinnamon, and salt and continue whipping until stiff and glossy. Fold in the walnuts.
- Drop by spoonfuls onto a parchment lined sheet pan and bake 35 to 40 minutes. Cool and remove from the pan. Store in an airtight container.
PECAN MERINGUE PIE
My good friend sent me this recipe and when I made it, it was every bit as delicious as she said! I love making it for Thanksgiving.-Anne Powers, Munford, Alabama
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Add cream of tartar to whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until sugar is dissolved. Continue beating until stiff peaks form. Fold in vanilla, cracker crumbs and pecans., Spread into a greased 9-in. pie plate. Bake until lightly browned, 25-30 minutes. Cool completely on a wire rack. , For topping, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Spread over meringue; if desired, sprinkle with additional pecans. Refrigerate until serving.
Nutrition Facts : Calories 373 calories, Fat 23g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 96mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
LEMON MERINGUE PIE WITH PECAN CRUST
Categories Mixer Dessert Bake Picnic Lemon Pecan Summer Family Reunion Chill Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 17
Steps:
- Make crust:
- Mix first 5 ingredients in large bowl; add butter and shortening. Using electric mixer, beat at low speed until mixture resembles coarse meal. Add 2 tablespoons ice water. Beat until dough holds together, adding more water by 1/2 tablespoonfuls if dry. Gather dough into ball; flatten into disk. Wrap disk in waxed paper and chill until firm enough to roll, at least 1 hour and up to 1 day.
- Roll out dough between sheets of waxed paper to 12-inch round. Peel off top sheet of paper. Invert dough into 9-inch-diameter glass pie dish; peel off paper. Press dough gently into dish. Trim overhang to 3/4 inch; turn under and crimp edge decoratively. Freeze crust until firm, about 30 minutes.
- Position rack in center of oven and preheat to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until golden at edge, about 15 minutes. Remove foil and beans; continue to bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes. Cool completely on rack.
- Reduce oven temperature to 325°F.
- Make filling and topping:
- Whisk 1 3/4 cups sugar and 1/3 cup cornstarch in heavy medium saucepan to blend. Gradually add 1 1/2 cups water and lemon juice, whisking until cornstarch dissolves and mixture is smooth. Add yolks and peel; whisk to blend. Cook over medium-high heat until filling thickens and boils, whisking constantly, about 8 minutes. Pour into prepared crust.
- Using electric mixer, beat whites and cream of tartar in large bowl until soft peaks form. Gradually add remaining 1/3 cup sugar, beating until stiff and shiny. Mound meringue atop warm lemon filling, spreading to seal to crust at edges.
- Bake pie until meringue is golden, about 20 minutes. Cool pie 1 hour. Refrigerate up to 6 hours; serve cold.
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