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‘Pies’ Category

  1. Boston Cream Pie

    November 7, 2006 by joe

    (YIELD:    48 PORTIONS)

    1 lb. 9 oz. cake flour
    2-1/2 t. baking powder
    10 oz. fat
    1 lb. 14 oz. sugar
    1-1/2 tsp. salt
    1-1/4 c. milk
    5 eggs
    1-2/3 c. milk
    1 t. vanilla

    procedure:
    cake layers:
    1. mix flour/ baking powder, and fat at low speed for 2 minutes. scrape down bowl, mix for 3 minutes more, add combined sugar, salt, and milk. mix 3 minutes more,
    2. add half of combined eggs, milk, and vanilla. mix 30 seconds on low speed, scrape down bowl, mix 2 minutes, add remaining eggs mixture, mix 1 minute. scrape down bowl. mix 2-1/2 mjlnutes, pour into greased baking pan, bake 40-45 minutes at 350 degrees.

    custard filling:
    6 oz. cornstarch
    1 lb. sugar
    1/2 tsp. salt
    1 pt. milk, cold
    2 1/2 qts milk, hot
    10 eggs, beaten
    2 tsp. vanilla

    procedure:
    1. combine dry ingredients, add cold milk and stir until smooth,
    2. add cold mixture to hot milk, stirring constantly, cook over hot water until thick,
    3, add eggs gradually to thickened mixture, cook 7 minutes. remove from heat. add vanilla, cool. spread between layers of cake/ 1-1/2 cups per cake, sprinkle with chopped nuts and whipped topping,

    Source: KJFSC

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  2. Pumpkin Chiffon Pie

    October 24, 2006 by joe

    (YIELD: 3 PIES)

    2 c. sugar
    1c. brown sugar, packed
    1-1/2 tsp. cinnamon
    1-1/2 tsp. ginger
    1-1/2 tsp. allspice
    1/2 tsp. ground cloves
    1-1/2 c. water
    9 eggs
    3/4 c. milk
    15 oz. canned pumpkin
    1/2 tsp. salt
    3 baked pastry shells

    procedure:

    1. combine 1/2 cup sugar in heavy saucepan, with brown sugar,
    spices, and water.
    2. beat yolks with milk and pumpkin; stir into gelatin mixture,
    3. cook stirring constantly until gelatin dissolves.
    4. chill mixture, stirring occasionally, until mixture mounds slightly when dropped from spoon,
    5. beat egg whites and salt until stiff but not dry. gradually
    add remaining 1-1/2 cups sugar and beat until very stiff, fold in gelatin mixture, turn into baked pastry shells,
    6. chill until firm, serve topped with whipped cream optional.

    (the recipe calls for gelatin mixture, not listed in the ingredients, i assume this to be a package or two of unflavored gelatin).
    source: KJFSC

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