Walnut Whiskey Pie

Posted by FootsieBear at recipegoldmine.com 10/6/2001 2:00 pm

Caroline makes this for New Year’s Eve. Goes well with anything, especially champagne.

1/3 cup butter
3/4 cup brown sugar
3 eggs
1 cup corn syrup (Karo)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup Jack Daniels Tennessee whiskey or
    a good Kentucky Bourbon
1 cup walnut pieces

Make a pie shell. For filling, beat eggs, cream in sugar and butter. Mix in corn syrup, vanilla and salt. Add whiskey, beat. Stir in walnuts. Pour filling into shell and float a few whole walnut meats on the surface. Bake at 425 degrees F for 30 minutes, then at 375 for another 30 minutes or until done (firm in center). Cool.

Daiquiri Pie

Posted by JBic at recipegoldmine.com 7/5/01 6:29:50 am

8 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 tablespoon grated lime rind
1/2 cup fresh lime juice
1/3 cup light rum
9-inch graham cracker crust
1 cup whipping cream
1 tablespoon light rum
1 teaspoon grated lime rind

Beat cream cheese until smooth and fluffy. Gradually add milk, beating until well blended. Add lime rind, juice and 1/3 cup rum. Mix well and pour into pie crust. Refrigerate 3-4 hours.

Gradually add lime juice to whipping cream and beat until stiff. Spread on cooled pie. Sprinkle with grated rind.

Deep Dish Amaretto Pecan Pie

1 1/2 cups granulated sugar
5 eggs
1/4 cup butter, melted
1 1/4 cups light corn syrup
1/2 cup amaretto liqueur
3 cups chopped pecans, divided
2 Sugar Crusts

In a medium mixing bowl, whisk sugar and eggs. Add butter, corn syrup and amaretto. Put 1 1/2 cups chopped pecans on top of each of 2 sugar crust-lined pans. Pour liquid mixture on top of pecans. Bake at 350 degrees F for 40 to 45 minutes or until filling is firm, but do not over-brown.

Sugar Crusts
1 cup butter
1 cup granulated sugar
3 eggs
4 cups all-purpose flour
1 teaspoon salt

Place butter and sugar in mixing bowl and beat until creamy. Add eggs, one at a time, scraping sides of bowl after each addition.

Sift flour and salt and add to creamed mixture. Mix until dough comes together. Remove from bowl and knead the dough into a ball. Wrap with plastic and refrigerate at least one hour.

Roll half of the dough 1/4-inch thick and line a springform pan half way up the sides. Repeat process with remaining dough. Cover; place in the refrigerator until needed.

Makes 2 crusts.

Amaretto Cherry Cream Pie

Prepare and bake a single 10-inch pie crust; cool.

Cream Layer
2/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups half-and-half
1 cup milk
3 egg yolks, lightly beaten
1 tablespoon Golden Crisco shortening
1/2 teaspoon almond extract

Combine granulated sugar, cornstarch and salt in medium saucepan. Stir in cream and milk. Cook and stir on medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir half of mixture into beaten egg yolks. Mix well. Return mixture to saucepan. Blend well. Boil and stir one minute. Remove from heat. Stir in Golden Crisco shortening and almond extract. Cool to room temperature. Refrigerate.

Filling
1 (14 ounce) can pitted red tart cherries in water
1/2 cup reserved cherry liquid
2/3 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
Pinch of salt
1 tablespoon Amaretto liqueur
1 teaspoon red food color (optional)
1/2 teaspoon fresh lemon juice
1/2 teaspoon vinegar
1 tablespoon Golden Crisco shortening

Drain cherries, reserving 1/2 cup liquid. Pat cherries with paper towels. Combine 2/3 cup granulated sugar, cornstarch, flour and salt in medium saucepan. Mix until smooth. Cook and stir on medium heat until mixture is thickened and clear. Add cherries. Cook and stir on low heat 10 to 15 minutes. Remove from heat. Stir in Amaretto, food coloring, lemon juice, vinegar and Golden Crisco shortening. Cool to room temperature.

Topping
1 1/2 teaspoons unflavored gelatine
2 tablespoons plus 2 teaspoons water
1 1/2 cups whipping cream
6 tablespoons confectioners’ sugar
1 teaspoon almond extract
1 (1 1/4 ounce) white chocolate bar, shaved
Slivered almonds

Combine gelatine and water in very small saucepan. Cook and stir on low heat until gelatine dissolves. Cool until warm, but still liquid. Beat whipping cream in medium bowl at high speed of electric mixer until soft peaks form. Beat in gelatine slowly. Beat in confectioners’ sugar and almond extract.

Assemble pie: Spread cream layer in cooled pie crust. Cover with cherry filling. Pipe topping over filling in decorative fashion. Sprinkle with shaved chocolate and slivered almonds. Refrigerate.

Chocolate Brandy Pie

1/2 cup butter or margarine
2 eggs
1 cup granulated sugar
1 (5 ounce) can evaporated milk
1 teaspoon vanilla extract
2 to 3 tablespoons brandy
3 1/2 tablespoons cocoa
1 (9-inch) graham cracker crust
Whipped cream (optional)
Shaved chocolate curls (optional)

Mix first 7 ingredients 2 to 3 minutes in blender. Pour into graham cracker crust. Bake at 325 degrees F for 40 to 50 minutes.

May be served with whipped cream topping and shaved chocolate curls.

Whipped Kahlua Pie

1 chocolate cookie crust
1 quart coffee ice cream
2 cups Cool Whip, thawed
1/3 cup Kahl?a
4 Heath candy bars, crushed

Soften ice cream a bit and fold in Cool Whip, Kahl?a and 3 of the crushed candy bars. Put mixture in pie shell. Sprinkle with remaining crushed candy bar.

Mai Tai Pie

2 cups flaked coconut
1/4 cup melted butter
8 ounces cream cheese
1 (14 ounce) can sweetened condensed milk
2 tablespoons orange flavored liqueur
1 (6 ounce) can unsweetened orange juice concentrate, thawed
1/3 cup light rum
1 (4 1/2 ounce) container Cool Whip, thawed
Orange slices

Combine coconut and butter, mixing well. Press into bottom and up sides of a 9-inch pie pan. Bake at 300 degrees F for 25 minutes. Cool.

Beat cheese until fluffy. Add milk and orange concentrate and beat until smooth. Add rum and liqueur. Fold in Cool Whip. Pour into cooled pie crust and refrigerate 6 hours.

Garnish with orange slices.

Serves 7.