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| Pies Chocolate Peanut Butter Pie Makes 2-8 inch pie Ingredients: 2 (9 inch) prepared graham cracker crust 1 cup peanut butter 3/4 cup butter (imitation) 3 cups confectioners' sugar 1 (3 ounce) package instant chocolate pudding mix 2 cups soy milk 1 (8 ounce) container frozen non-dairy whipped topping, thawed Directions: 1. Melt the butter or margarine and peanut butter in the microwave till soft. Remove, and add confectioners' sugar a little at a time till the mixture is like a soft dough. Spread into the pie crusts. 2. Mix the milk with the pudding. Pour in the peanut butter mixture in each crust. Chill till firm. 3. Spread whipped topping over chocolate pudding layer. Classic Pumpkin Pie Makes 1-9 inch pan Ingredients: CRUST 1 cup all-purpose flour 1/8 teaspoon salt 1/3 cup butter (imitation), chilled 3 tablespoons cold water FILLING 2 egg replacers 1 cup firmly packed brown sugar 1/2 cup heavy non-dairy whipping cream 1 (15 ounce) can pumpkin 1 teaspoon pumpkin pie spice 1/2 teaspoon salt GINGER WHIPPED CREAM 1/2 cup heavy non-dairy whipping cream 1 tablespoon sugar 1/4 teaspoon ground ginger Directions: 1. Heat oven to 425 degrees. Stir together flour and salt in large bowl; cut in butter until crumbly. Stir in enough water, with fork, just until flour is moistened. Shape dough into a ball; flatten ball. 2. Roll out ball on lightly floured surface into 1-2 inch circle. Place in 9-inch pie pan. Crimp of flute edge. Set aside. 3. Beat eggs at medium speed in large mixer bowl until thick and lemon-colored (2-3 minutes). Add all remaining filling ingredients; beat until well mixed (1-2 minutes). 4. Pour filling ingredients into prepared pastry. Bake for 10 minutes. Reduce oven temperature to 350. Continue baking for 40-50 minutes or until knife inserted in center comes out clean. Cool completely. 5. Beat 1/2 cup chilled whipping cream at high speed in chilled small mixer bowl, sraping bowl often, until soft peaks form. Add 1 tablespoon sugar and ginger. Continue beating until stiff peaks form (1-2 minutes). 6. To serve, top each serving with a dollop of whipped cream. Sprinkle with additional ground ginger, if desired. Store pie and whipped cream in refrigerator. Cranberry Apple Pie Makes 1-9 inch pie Ingredients: 6 tart apples - peeled, cored and sliced 1 (12 ounce) package fresh cranberries 1 1/2 cups white sugar 1/3 cup quick-cooking tapioca 1 (9 inch) deep dish pie crust 2/3 cup unsalted butter (imitation) 3/4 cup packed brown sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 1/2 cups all-purpose flour 1 egg replacer Directions: 1. Preheat oven to 325 degrees F (165 degrees C). Defrost and partially bake pie shell according to package directions. 2. Chop apples into chunks the size of cranberries. Chop cranberries into smaller pieces. Combine apple pieces, cranberries, and sugar in a large bowl. Cover, and let sit approximately 20 minutes. Add tapioca to fruit mixture; let sit 15-20 minutes longer, until tapioca has absorbed fruit juice. Fill partially baked pie shell. 3. To make Streusel Topping: Combine butter, brown sugar, salt, cinnamon, and flour. Work mixture with fingertips until crumbly. Top the pie with this mixture. Brush exposed pie shell with slightly beaten egg for a golden color. 4. Bake in the preheated oven, on bottom oven rack until cooked through, 45-60 minutes. (Pie tends to drip juice so protect your oven by baking on cookie tin covered with tin foil.) Honey Crunch Pecan Pie Makes 1-9 inch pie Ingredients: 2 cups all-purpose flour 1 teaspoon salt 3/4 cup shortening 6 tablespoons cold water 1 teaspoon distilled white vinegar 4 egg replacers lightly beaten 1/4 cup packed brown sugar 1/4 cup white sugar 1/2 teaspoon salt 1 cup light corn syrup 2 tablespoons butter (imitation), melted 1 teaspoon vanilla extract 1 cup chopped pecans 1 tablespoon bourbon (optional) 1/3 cup packed brown sugar 3 tablespoons (imitation) butter 3 tablespoons honey 1 1/2 cup pecan halves Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. To make crust; In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into a 9-inch pan. 3. To make filling; In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell. 4. Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes. 5. To make topping; Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves - about 2 minutes. Add pecans. Stir until coated. Spoon topping evenly over pie. 6. Keep foil on edges of pastry and return pie to oven for an additonal 10-20 minutes, until topping is bubbly and golden brown. Cool to room temp. before serving. |