Pies
*MERRY*�S
DULCE DE LECHE ICE CREAM PIE WITH MOCHA FUDGE SAUCE
Start this a day ahead and freeze overnight. For the crust, blend crumbled vanilla wafer cookies in a processor until crumbs form.
Crust
1/3 cup chopped pecans
2 tablespoons sugar
2/3 cup vanilla wafer cookie crumbs (from about 32 cookies)
� teaspoon ground cinnamon
2 tablespoons (� stick) unsalted butter, melted
Sauce
2 tablespoons boiling water
1 tablespoon instant espresso powder or instant coffee powder
1 cup sugar
2 tablespoons unsweetened cocoa powder
1 cup whipping cream
� cup light corn syrup
2 ounces unsweetened chocolate, finely chopped
2 tablespoons (� stick) unsalted butter
1� teaspoons vanilla extract
2 pints caramel ice cream (such as dulce de leche)
� cup chilled whipping cream
1 tablespoon powdered sugar
2 tablespoons chopped pecans
For crust:
Preheat oven to 350�F. Blend pecans and sugar in processor until pecans are finely ground. Add cookie crumbs and cinnamon and process to combine. Add butter and blend until moist clumps form. Press crust onto bottom and up sides of 9-inch glass pie dish. Bake until crust is lightly toasted, about 10 minutes. Cool completely.
For sauce:
Stir 2 tablespoons boiling water and coffee powder in small bowl until powder is dissolved. Whisk sugar and cocoa in heavy medium saucepan. Whisk in 1 cup cream, corn syrup, and coffee mixture. Add chocolate and butter. Bring to boil over high heat, stirring constantly. Reduce heat to medium and simmer until slightly thickened, stirring occasionally, about 4 minutes. Cool 30 minutes. Stir in 1 teaspoon vanilla.
Soften 1 pint ice cream at room temperature 15 minutes. Spread evenly over bottom of crust. Drizzle 3 tablespoons sauce over ice cream. Freeze until sauce sets, about 15 minutes.
Meanwhile, soften remaining 1 pint ice cream at room temperature 15 minutes. Spread evenly atop sauce. Drizzle with 3 tablespoons sauce. Freeze pie until frozen, at least 4 hours. (Sauce and pie can be made 1 day ahead. Cover and refrigerate sauce. Keep pie frozen.)
Rewarm mocha fudge sauce over low heat, stirring often. Whip � cup chilled cream, powdered sugar, and remaining � teaspoon vanilla in medium bowl until peaks form. Transfer to pastry bag fitted with star tip. Pipe rosettes of cream around top edge of pie. Sprinkle with chopped pecans. Cut pie into wedges and serve with sauce.
Makes 8 servings.
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WONG FOO�S
MAMAW�S ICE BOX PIE
1 carton of Cool Whip
1 can of Eagle Brand Milk
1 can of frozen pink lemonade or limeade concentrate
2 ready made graham cracker crust pies
Mix the Cool Whip, Eagle Brand Milk, and juice concentrate thoroughly in a big mixing bowl, and then pour the mixture into the two pie shells. Freeze for about 4 hours before serving.
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CLAIRECLAIRE'S
SOUTHERN BUTTER PIE
N.B.: This pie looks ugly, sounds weird, tastes heavenly, and could cause instant artery clogging. In short, it's more Scarlett than Scarlett.
Filling
1 cup sugar
2 tablespoons flour
4 tablespoons margarine or butter
Mix these with a fork; they should be fairly lumpy
3 well-beaten eggs
1 teaspoon vanilla
1 cup sweetened condensed milk (I like Borden's)
Add these to the first mixture, again stirring with a fork. Pour into the raw crust. Bake for an hour at 350. The top should become golden brown; it may become quite dark as the sugar caramelizes. If it becomes too brown for your liking, you may cover the top in foil. Your first few attempts at this pie may look lumpy on top; do not worry. It will still taste ridiculously good.
Crust
Makes one crust
1� cups sifted flour (don't worry too much about sifting)
� teaspoon salt
� cup shortening (if you must use margarine, make sure it's the kind specifically used for baking)
4-5 tablespoons cold water (I like to pour them all into a cup or container)
Sift flour and salt together. Cut in the shortening until the pieces are smaller than tiny peas. Sprinkle the water one tablespoon at a time over the mixture, tossing the mixture after each addition, being careful not to make the dough too sticky or mushy. I tend to use all of the water; the amount you use may depend on elevation. Form the dough into a ball; flatten on lightly floured surface. With a floured rolling pin, roll 1/8 inch thick from center to edge (or large enough to fit into your pie pan. Whatever). Drape into pie pan and crimp the edges.
Mmmmm. Southern Butter Pie.
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WONG FOO�S
TEXAS CHOCOLATE PECAN PIE
Ingredients:
1 (9 inch) unbaked pie crust
3 eggs
2/3 cup white sugar
� teaspoon salt
1/3 cup margarine, melted
1 cup light corn syrup
1 cup pecan halves
1� cups semisweet chocolate chips
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Prepare pie shell.
2. Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour into pie shell.
3. Bake until set, 40 to 50 minutes. Let cool before cutting.POULTRY
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