Raspberry Cream Pie
2. To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
3. Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
4. In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
5. Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.
source :www.foodnetwork.com
Meringue-Topped Pecan Custard Pie
Directions
·
On
a lightly floured surface, roll pastry to a 1/8-in.-thick circle; transfer to a
9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate
30 minutes. Preheat oven to 425°.
·
Line
unpricked pastry with a double thickness of foil. Fill with pie weights, dried
beans or uncooked rice. Bake on a lower oven rack until edges are light golden
brown, 12-15 minutes. Remove foil and weights; bake until bottom is golden
brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
·
In
a large heavy saucepan, mix sugar and flour. Whisk in milk and butter. Cook and
stir over medium heat until thickened and bubbly. Reduce heat to low; cook and
stir 2 minutes longer. Remove from heat.
·
In
a small bowl, whisk a small amount of hot mixture into egg yolks; return all to
pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes.
Remove from heat. Stir in pecans and vanilla.
·
For
meringue, in a large bowl, beat egg whites, vanilla and cream of tartar on
medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating
on high after each addition until sugar is dissolved. Continue beating until
soft glossy peaks form.
·
Transfer
hot filling to crust. Spread meringue evenly over filling, sealing to edge of
crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a
wire rack. Refrigerate at least 6 hours before serving.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups
all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly.
Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds
together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Editor's Note
Let pie weights cool before storing. Beans and rice may be
reused for pie weights, but not for cooking.
Nutrition Facts
1 piece: 522 calories, 33g fat (15g saturated fat), 126mg
cholesterol, 272mg sodium, 51g carbohydrate (32g sugars, 2g fiber), 8g protein.
