The Hungry Housewife » pie

Maple Pumpkin Pie

The Hungry Housewife — Wed, 16 Nov 2011 21:23:03 +0000

What is your favorite holiday pie? Mine by far is pumpkin and cherry. I can’t have Thanksgiving without it. This maple pumpkin pie is my all time favorite. The maple and cinnamon gives it just that little something extra.
Pumpkin pie is very easy to make. You can take a short cut and use a pre-made pie crust. I won’t tell a soul.

Maple Pumpkin Pie

5.0 from 1 reviews

Recipe type: Dessert

Author: Leslie Green – The Hungry Housewife

Prep time: 20 mins

Cook time: 70 mins

Total time: 1 hour 30 mins

Serves: 8

Maple pumpkin Pie..they perfect holiday pie.

Ingredients

PIE CRUST
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 teaspoon table salt
1tablespoon sugar
6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices
1/4 cup chilled solid vegetable shortening , cut into 2 pieces
2 tablespoons vodka , cold
2 tablespoons cold water
PIE FILLING
1 15 oz. can pumpkin (NOT pumpkin pie filling)
1/2 cup sugar
1/4 cup pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon salt
3 eggs, lightly beaten
1 cup half and half or whole milk
1 tablespoon maple extract

Instructions

PIE CRUST

Mix the flour, salt, and sugar together in a medium bowl.
With a pastry fork,two forks or your fingers, mix the butter and shortening into the flour mixture (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour).
Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
Flatten dough into 4-inch disk.
Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Preheat the oven to 375.
On a lightly floured surface, roll out the pie dough large enough to fit a 8″ or 9″ pie pan.
Place it in your pie pan and put it in the freezer for about 15 minutes.
Meanwhile in a large bowl, mix together the pumpkin, sugar, maple syrup, cinnamon and salt.
Add the eggs and beat with a fork until mixed thoroughly.
Slowly add the half and half and maple extract, stir until combined.
Remove pie crust from the freezer and fill the crust with the pumpkin filling.
Cover the edges of of the pie crust with foil or a pie crust sheild.
Bake for 35 minutes, then remove the foil and bake for an additional 35 minutes or until the center is set or when a tooth pick or a knife inserted in the center comes out clean.
Cool on a wire rack.

Notes

The maple extract is optional. It might be hard to find in your area.
-Pie filling inspired by Better Homes and Gardens
-Pie crust from Cooks Illustrated

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Cherry Pineapple Surprise

The Hungry Housewife — Thu, 07 Apr 2011 09:01:00 +0000

Cherry Pineapple Surprise a.k.a dump cake.
My Mom used to make dump cake all the time. I think that is where my love of canned cherry pie filling came from. I don’t normally keep pie filling on hand, probably because I know I am nasty and I will, in a weak moment, pop the can open and eat it straight. WHAT? Don’t look at me like that.
The fine folks at Lucky Leaf are very good to me. They sent me some more pie filling. Cherry, my favorite. Did you know that Lucky Leaf Pie filling does not have any of that high fructose corn yuck in it?
Nope it doesn’t!

The recipe they sent along with the cherry pie filling was Cherry Pineapple Surprise. Umm-yum.
Lucky Leaf has a BUNCH of recipes on their site. So if you ever need any inspiration on what to do with your pie filling click here.
This recipes tastes like my childhood!
Like any dump cake recipe, it is best eaten when completely cooled. I have the patients of a gnat ( do gnats even have patients? Hmm, sounded good), so I ate it when it was still warm. It was like slop. It needs time to set up.

Also, if you do easter dinner. Check out this recipe for a yummy Maple Citrus Ham Glaze using Lucky Leaf Apple Sauce.

LUCKY LEAF CHERRY PINEAPPLE SURPRISE
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1 can (20 0z) crushed pineapple (do not drain)
1 box (18.25oz) yellow cake mix (the kind without the pudding mix)
1 can (21oz) Lucky Leaf Premium Cherry Pie Filling
1 cup melted butter or margarine
1 bag (7 oz) shredded coconut
1 cup chopped nuts of choice..I used pecans

Preheat oven to 350. Lightly grease a 9 x 13 baking dish. In the prepared baking dish, pour in the pineapple. Then cover the pineapple with the Lucky Leaf Premium Cherry Pie FIlling and spread around as much as possible. Sprinkle the dry cake mix evenly over the top. Pour the melted butter over the top, covering evenly. Top with the coconut and nuts. Bake for 50-60 minutes or until brown and bubbly on top. Half way through, I put some foil over the top so the coconut and nuts did not burn.

*Lucky Leaf provided me with product at no cost to me. I was not paid for my review and the opinions are mine.*

White Chocolate Mocha Pie

The Hungry Housewife — Mon, 18 Oct 2010 09:01:00 +0000

Does anyone really know what goes on behind the doors of a closed refrigerator? Do you think the eggs and the milk just have a plutonic relationship? Or how about the left over salsa and the cheese..do you think they silently stare at each other from across the dark, cool shelves? I mean, does the light even go off? Hmmmm? Well, I am hear to tell you that it is not so inocent when we close the fridge doors.

One night, after I had closed up the kitchen for the night, I put the kids to bed and slipped into a slumber. The next morning I woke up and made my necessary pot of coffee. I opened the fridge to get my creamer out and noticed something different, something very different. A dessert I had not seen before was in-front of me. Knowing very well my husband does not cook/bake and my kids had certainly not become culinary geniuses at the young ages of 5 and 7, there was only one explanation…. my fridge had become a literal red light district, a sexual underground if you will when the doors closed. Money was exchanged. Unspeakables happened. I dare not think of the dirty deeds that were done. This dessert is proof. Remember my Mocha Tart and my Mini Pies? Two totally separate desserts. Well until last night that is. I think the mocha tart was Mr. Suave and the poor mini pies were the unsuspecting victims. The courting that must have went on is mind blowing. Well I am glad my two desserts made happy sweet dessert love together. The result was heavenly.

WHITE CHOCOLATE MOCHA PIE

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1 Pre Made Chocolate Graham Cracker Pie Crust(or make your own)

4 Ounces of Philadelphia Cream Cheese, softened

3/4 cup Heavy Cream

1/4 cup Sugar

3/4 Tbsp Instant Espresso Powder

1 Bag Semi-Sweet Chocolate Chips

In a medium sauce pan over medium heat, melt cream cheese.

Whisk in the heavy cream and sugar.

Add in the instant espresso powder and mix until combined.

Bring mixture to just under a boil(bubbles will be forming around the edges)

Place the chocolate chips in a medium bowl.

Pour the hot cream mixture over the chocolate chips and let sit 5 minutes without stirring.

After 5 minutes, whisk the chocolate until smooth.

Pour into your pie crust and place in the refrigerator for a few hours or overnight until set.

This can be made several days in advance.

WHITE CHOCOLATE MOUSE TOPPING

1 cup heavy cream

4 oz cream cheese, mixed until smooth

3 Tbsp Sugar
4 oz White Chocolate, chopped

1 tsp vanilla

In a small saucepan, bring about 1 inch of water to a boil. Make a double boiler by placing a bowl on top on the saucepan with the boiling water so it fits snuggle over the top without touching the water.

Put the white chocolate in the bowl, and stir until completely melted. set aside.

In a medium bowl, combine the cream, sugar with an electric mixer and vanilla until it starts to thicken.

Add the softened cream cheese in 3 parts, mixing well in-between each addition.

Whip to a whip creamed consistency.

Fold in the melted chocolate.

Spoon onto the chilled pie and place in the refrigerator for 1 hour.

White Chocolate Mini Pies

The Hungry Housewife — Mon, 04 Oct 2010 18:50:00 +0000

Ok..Ok. So I have renamed myself “Leslie the Loser”. Yep, Leslie the Loser is my new name.

How lame am I? Seriously!? I have had ZERO motivation to blog or even really turn on my computer for that matter. I think some little anti blogger elf came in my room in the middle of the night and stole my blogging mojo. Little bastard. I have so many yummy recipes to share with you but have been too lazy to type them up. I have a pile of scrap papers with recipes scribbled on them that I need to type up anyway..so why not just blog about them? Cause I am a Loser..remember? A lazy looser at that! Wow, I am down on myself tonight aren’t I? I am sure some of you have abandoned me. And I am sure you feel like I have abandoned you. I am sorry, I really am. I do enjoy sharing my food and I enjoy reading all of my favorite blogs too, but just not lately. Forgive me? I will try to be a better blogger.

Can I make it up to you with this heavenly little dessert? Please tell me I can. Bribes are good.

This is another one of my Philly Cream Cheese recipes. With another cheesy video to go along with it. It’s funny at the end..remember along with being big fat looser, I am also a total dork.(the dorkness starts at about 6:49)

I am not sure to call these mini pies or tarts. But regardless, they are sooooooo good. And soooooo easy to make. Oh, and they are pretty as well. Just make sure you have plenty of people around to eat them up or you might eat 3 of them yourself. Trust me on this one. (cough-cough).

WHITE CHOCOLATE MINI PIES

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6 pre-made mini graham cracker crusts

1 egg white, beaten

1 cup heavy cream

4 oz cream cheese, mixed until smooth

4 oz White Chocolate, chopped

1 tsp vanilla

6 Tbsp Nutella

Fresh Berries for garnish

Preheat oven to 375

Brush the graham cracker crusts with beaten egg white and bake for 5 minutes. Remove the

from oven and allow them to cool completely.

Put the white chocolate in the bowl, and stir until completely melted. set aside.

In a medium bowl, combine the cream, sugar with an electric mixer and vanilla until it starts to thicken.

Add the softened cream cheese in 3 parts, mixing well in-between each addition.

Whip to a whip creamed consistency.

Fold in the melted chocolate.

Cover and place the chocolate, cream cheese mixture in the fridge for about one hour.

Place one tablespoon of the Nutella in each of the tarts.

Place the chocolate mixture in a zip lock bag, snip off the edge and pipe it into the mini pie shells.

Garnish with fresh berries.

Refrigerate until ready for serving.