BLACK BOTTOM PIE

Black Bottom Pie

Unsalted butter, for pie plate
All-purpose flour, for dusting
Pate Brisee
1 1/2 ounces semisweet chocolate, coarsely chopped
1/4 cup cold water
1 envelope gelatin
4 large eggs, separated
1 cup sugar
2 tablespoons cornstarch
2 cups milk
2 teaspoons pure vanilla extract
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 tablespoon dark rum
1 cup heavy cream
1/4 cup chocolate shavings, for decorating


To make the crust: Lightly butter a 10-inch pie plate. On a lightly floured board, roll out the half of the pate brisee to a 1/8-inch thickness (unused dough can be wrapped and plastic and stored in the refrigerator or freezer). Place the dough in the pie plate, and press it into the bottom edges and along the sides. Trim the dough using scissors or a sharp paring knife. Crimp or decorate the edges of the crust if desired. Chill crust for 30 minutes.


Preheat the oven to 375 degrees. Carefully line the pie plate with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights. Bake until edges of pastry begin to turn golden, about 15 minutes. Carefully remove pie weights and parchment paper. Continue to bake until crust is golden brown, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely.


To make the filling: Prepare an ice-water bath. In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate; set aside. Place 1/4 cup cold water in a small bowl, and sprinkle gelatin over it; set aside to soften.


In a medium bowl, whisk together 4 egg yolks, 1/4 cup sugar, and the cornstarch; set aside. In a medium saucepan, combine milk and 1/4 cup sugar. Bring just to a boil. Add about one-quarter of the hot-milk mixture to the egg mixture, whisking constantly, until combined. Return egg-milk mixture to saucepan, and bring to a boil. Remove from heat when mixture has boiled and thickened, 3 to 4 minutes.


Measure out 1 cup of custard, and transfer to a medium bowl. Add the melted chocolate and vanilla to it, stirring until the chocolate is melted. Transfer the bowl to the ice-water bath to cool completely. When cool, spread evenly in the bottom of the pie crust. Transfer pie crust to refrigerator until set, about 5 minutes. Add softened gelatin to remaining custard. Transfer pan to the ice-water bath to cool until just beginning to set.


In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt and cream of tartar until soft peaks form. With machine running, gradually add remaining 1/2 cup sugar, and beat until stiff glossy peaks form. Stir 1/3 of whipped egg whites into custard to lighten. Gently but thoroughly fold in remaining whites and rum. Spread over chocolate layer. Refrigerate pie for at least 3 hours and up to overnight.


Whip cream until stiff peaks form. Spread over custard or pipe on top with a pastry bag fitted with a star tip. Sprinkle chocolate shavings on top. Chill until ready to serve.

BUTTERMILK CHESS PIE

Old Fashioned Buttermilk Chess Pie

1-1/2 cups granulated sugar

1 rounded tablespoon of cornmeal

2 rounded tablespoons of all purpose flour

Pinch of salt

1/2 cup of butter, melted and cooled

1/2 cup of buttermilk

2 teaspoons of pure vanilla extract

4 large eggs

Zest from one lemon, chopped fine

Juice of 1/2 of a lemon

1 unbaked pie shell,homemade or commercial (Pillsbury recommended)

Homemade whipped cream

Freshly grated nutmeg

Prebake the pie shell if desired, according to package directions. Preheat oven to 350 degrees F. Whisk together the sugar, cornmeal, flour and salt. To that add the butter, buttermilk, and vanilla; mix. Beat the eggs, add and mix. Stir in lemon zest and juice. Place pie crust into a 9 inch pie plate and pour mixture into the pie shell.

Bake at 350 degrees F for 30 to 35 minutes or until golden brown and set. Use a pie shield (or aluminum foil) on the edges after about 20 minutes to prevent crust from overbrowning. Can also tent entire pie with aluminum foil if the top of the pie itself is overbrowning.

Let cool completely on a rack. Serve with a dollop of whipped cream and a grating of fresh nutmeg on top.

~Cook's Notes~

For a classic chess pie, increase sugar to 2 cups, increase cornmeal to 2 tablespoons, omit the buttermilk and replace it with 1/4 cup of milk, omit the lemon juice & zest, and add 1 tablespoon of vinegar. All other ingredients are the same. 

For a traditional buttermilk pie, eliminate the cornmeal, reduce eggs to 3 and separate them- you'll beat the egg whites separate and fold those into the filling before putting it into the pie shell. Increase the buttermilk to 1-1/2 cups - everything else stays the same, except you fold in those beaten eggs whites at the end, then turn the filling into pie shell. Bake in the middle of the oven at 325 degrees for 1 hour (instead of the 350 degrees). 

LEMON CURD FRIED PIES

Hubig's Homage Mini Lemon Curd Fried Pies
Makes about 10

1 package refrigerated pie dough (such as Pillsbury)
Lemon Curd (recipe follows)
Oil for frying
For the Lemon Drizzle
About 1/2 cup powdered sugar
Juice of 1/2 to 1 lemon

Follow package directions to thaw or soften pie dough. Place on waxed paper or a cutting board. Use a 2-1/2-inch round biscuit or cookie cutter to cut rounds from the dough.

Place about 1 teaspoon lemon curd in the center of a round. Fold over the edges. With the tines of a fork, press the edges together firmly. (Filling should not squirt out the side, but if it does, just remove the excess with a clean spoon or your finger.) Dip the fork in water if it looks like it's sticking to the dough.

Heat oil over medium-high heat in a 10-inch skillet to frying temperature. Test with a scrap of dough. When the oil bubbles all around the edge of the dough and it turns golden brown on one side within a minute or two, the oil is hot enough.

Carefully slip the filled pies into the hot oil, and keep an eye on them. With a spatula and tongs, gently turn them over when the pressed-together outer edge starts to look golden brown. Cook until second side is browned as well, about another minute, then drain and remove to a plate lined with paper towels.

When all the pies are cooked, make the drizzle. Put the powdered sugar into a small bowl, and squeeze the fresh lemon juice through a strainer onto the sugar. Stir well, until there are no lumps; the glaze should fall freely off the edge of a spoon. If drizzle is too thick, add small amounts of lemon juice (or water if you run out) until it is thin enough.

Hold a spoonful of the drizzle over the plate of pies and move your hand back and forth quickly to make stripes on the pies. Repeat until all the pies have glaze on them.

Like any fried food, these pies are best served hot.

Microwave Lemon Curd Filling for Fried Pies
Makes about 2 cups

1/2 cup unsalted butter, cut in pieces
3 large eggs
1 tablespoon fresh lemon zest
1/2 cup fresh-squeezed lemon juice
1 cup granulated sugar

In a microwave-safe bowl, melt butter in the microwave on 50 percent power.
In a separate bowl, lightly beat the eggs. Whisk in the lemon zest, lemon juice and sugar. Slowly whisk into the hot melted butter until well combined.

Cook in the microwave on high for 1-minute intervals only, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon, about 3 or 4 minutes. After it coats the back of a spoon, microwave it for an additional 30 seconds.

The curd will thicken further as it cools. Pour into small clean glass jars or one larger bowl. Refrigerate.
Covered and refrigerated, lemon curd will keep several weeks.

PIE Variations:
Use your favorite pie filling instead of lemon curd. With apple filling, add cinnamon or freshly grated nutmeg to the filling and/or drizzle.
Make the pies larger. To make hand-size pies about the size of Hubig's, cut out 6-inch circles of dough.

You can also gather up and re-roll the scraps of dough to make more pie circles.
Bake the pies on a sheet of parchment in a 375-degree oven until browned.
Brush the glaze on instead of drizzling it. You could make the glaze a bit thicker for this purpose.

Make the glaze with cream or milk instead of lemon juice.
The key to the glaze is adding tiny amounts of liquid at a time; otherwise you will have to add more powdered sugar to get the correct thickness and end up with more than you want.

What else to do with lemon curd:
Serve with scones and clotted or Devonshire cream, the classic usage.
Use as cake filling between layers; fill tarts and top with whipped cream.
Fold together with an equal amount of unsweetened whipped cream or whipped topping to use as a spread or filling for cakes or tarts.
Give as a gift.

SWEET POTATO FRIED PIES

Hubig's Tribute Miniature Sweet Potato Fried Pies
Makes about 20

Filling
1 cup sweet potato puree (1 large sweet potato, peeled, cooked, mashed until smooth)  
2 tablespoons brown sugar, packed
1 large egg, lightly beaten
1/2 teaspoon vanilla extract (optional)
1/4 teaspoon cinnamon
Generous grating of fresh nutmeg
Pinch of salt
1 or so tablespoons evaporated milk or half and half

To assemble and cook:
Pie dough to equal 2 crusts for a 9-inch pie
Oil for frying

Prepare filling: Combine sweet potato puree, sugar, egg (if using), vanilla, cinnamon and nutmeg in a medium bowl. Mix well. Slowly add 1 tablespoon evaporated milk and blend. (Add another 1 tablespoon if not using the egg.) Add more milk if needed to make a mixture that is stiff but still spreadable. If the filling is too soupy, it will leak out of the pies.

To assemble: Roll out dough on a floured surface to 1/8 inch thick. Use a 2-1/2-inch round biscuit or cookie cutter to cut rounds from the dough.
Place about 1 teaspoon of the puree in the center of a round. Fold the round in half over the filling until the edges are even. With the tines of a fork, press the edges together firmly. (Filling should not squirt out the side, but if it does, just remove the excess with a clean spoon or your finger.) Dip the fork in water if it looks like it's sticking to the dough.

Heat oil over medium-high heat in a 10-inch skillet to frying temperature. Test with a scrap of dough. When the oil bubbles all around the edge of the dough and it turns golden brown on one side within a minute or two, the oil is hot enough.

Carefully slip the filled pies into the hot oil, and keep an eye on them. With a spatula and tongs, gently turn them over when the pressed-together outer edge starts to look golden brown. Cook until second side is browned as well, about another minute, then drain and remove to a plate lined with paper towels..
Like any fried food, these pies are best served hot.

PIE Variations:
Make the pies larger. To make hand-size pies about the size of Hubig's, cut out 6-inch circles of dough.
You can also gather up and re-roll the scraps of dough to make more pie circles.
Bake the pies on a sheet of parchment in a 375-degree oven until browned.
Add a couple of tablespoons of minced toasted pecans to the filling.
You can make a glaze with sifted powder sugar and cream or milk added in tiny increments to a thin consistency. Drizzle it over the pies.  

STRAWBERRY AND CHOCOLATE HAND PIES

Strawberry and Chocolate Hand Pies
Makes 12 hand pies

3 (9-ounce) rounds pie dough of your choice, chilled
1 pound fresh or frozen strawberries, hulled, chopped, PLUS 1/3 pound fresh strawberries, cut in small dice
3/4 cup granulated sugar
4 teaspoons cornstarch
1/4 cup balsamic vinegar
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
2 ounces bittersweet chocolate, finely chopped
1 egg, well beaten
Crystal sugar, for garnish

Place the 1 pound of fresh or frozen chopped strawberries in a medium pot with sugar, cornstarch, balsamic vinegar and lemon juice. Stir and bring to a boil over high heat.
Lower heat and simmer, stirring frequently, about 10-12 minutes or until mixture is thickened and glossy. Do not let the bottom scorch. Stir constantly if needed.
Remove from heat and let cool 1 minute. Stir in vanilla.
Pour into a metal bowl or other container. Refrigerate, uncovered, until thoroughly chilled. Stir in 1/3 pound diced fresh strawberries.
Line a baking sheet with parchment.

To assemble:
Place one piece of dough on a lightly floured work surface, and roll it into a 9-inch circle. With a pizza cutter or fluted pastry wheel, cut into four quarters. Lightly brush all cut edges with beaten egg.
On each quarter, sprinkle 2 teaspoons chocolate and top with 2 tablespoons strawberry mixture. Fold each quarter over the filling and press down edges to seal. Trim edges of each triangular hand pie with the cutter and place 2 inches apart on the prepared baking sheet. Repeat with remaining dough and filling. Throughly chill pies before proceeding, at least one hour. (Pies can be refrigerated up to overnight before baking. Wrap tray in plastic wrap if refrigerating more than one hour.)

To bake: 
Preheat oven to 425 degrees.
With the tip of a pairing knife, cut three small slits in the top of each hand pie. Brush lightly with beaten egg, then sprinkle with crystal sugar. Bake about 25 minutes, or until golden brown. Remove form oven and let cool on pan.
Store airtight at room temperature up to 3 days. If
desired, reheat about 8-10 minutes at 400 degrees.

FRESH STRAWBERRY PIE

	Fresh Strawberry Pie 2 (8 inch) pie shells, baked 2 1/2 quarts fresh strawberries 1 cup white sugar 2 tablespoons cornstarch 1 cup boiling water 1 (3 ounce) package strawberry flavored Jell-O® In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature. Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries. Refrigerate until set. Serve with whipped cream, if desired.

SWEET POTATO PIE

Sweet Potato Pie

3 large sweet potatoes, peeled and cut into 2-inch cubes

1/4 cup (1/2 stick) butter, cut into chips

3 large eggs, well beaten

1/2 cup natural dark molasses (unsulphured)

1/4 cup honey

1/2 cup sugar

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/8 teaspoon ground nutmeg

1/8 teaspoon ground mace

1 teaspoon grated orange zest

1/2 cup half-and-half

1 Basic Pie Crust

3/4 cup pecan halves

Preheat oven to 425°F. Put sweet potatoes in a large, heavy pot and add enough water to cover. Bring to a boil, then let boil until tender and drain.

Transfer potatoes to a large mixing bowl and mash well with a fork while they are still hot. (You should have about 2 cups.) Add butter chips and stir until all are melted. Add eggs, molasses, honey, sugar, salt, spices, orange zest, and half-and-half and mix together well. 

Pour into prepared pie crust and smooth top with a rubber spatula. Arrange pecan halves evenly over top of pie.

Bake for 15 minutes. Reduce oven temperature to 350°F and bake until pie is set and pecans are toasted, about 35 to 40 minutes. Remove from oven and let cool at least 10 minutes. Serve warm or at room temperature.

Makes one 9-inch pie, 6 servings.

"The sweet potatoes grown in south Louisiana are delicious, and that's all I need to know. I love to see the syrup ooze from the sweet potatoes as they bake in the oven. 

CHOCOLATE CHESS PIE

CHOCOLATE CHESS PIE 

 Serves: 8

INGREDIENTS

1¼ cup granulated sugar

3 tablespoons unsweetened cocoa powder

¼ teaspoon espresso powder (optional) Medaglia d, Oro

pinch of salt

4 tablespoons butter, melted and slightly cooled

5 ounces evaporated milk

1 teaspoon vanilla extract

2 eggs, lightly beaten

1 (9 inch) unbaked pie crust

INSTRUCTIONS

Preheat oven to 350º F.

Whisk sugar, cocoa, and espresso powder (if using) and salt together. Pour butter and evaporated milk into sugar and cocoa mixture and beat on high speed. Add vanilla and eggs. With mixer speed on high speed, mix for approximately 2-3 minutes to lighten.

Pour mixture into 9 inch unbaked pie shell and bake for 35-40 minutes. The center of the pie will be a bit soft. Allow to cool on a wire rack for at least an hour before slicing. The pie will continue to set as it cools.

TART LA BOUILLE

Tart la Bouille
For 2 

• Sweet Dough Pie Shells:
• 1/2 cup(s) sugar
• 1/4 cup(s) butter
• 1  egg, beaten
• 2 teaspoon(s) vanilla
• 3 cup(s) flour
• 2 teaspoon(s) baking powder
• 1/2 teaspoon(s) salt
• 1/2 cup(s) milk
• 
  
• Filling:
• 1 1/4 cup(s) sugar
• 6 tablespoon(s) flour
• 4  eggs, beaten
• 5 cup(s) milk
• 4 teaspoon(s) vanilla
• 1  recipe Sweet Dough Pie Shells

Tarte à la Bouille (Cream Custard Pie) 

1. Sweet Dough Pie Shells:
   Cream the sugar and butter together. Add the egg and vanilla, mixing well. Stir in the flour, baking powder, salt and milk.

Roll out the dough and place it into 2 pie plates, reserving a small amount of dough. Cut the reserved dough into strips to place

CONDENSED MILK PIE

CONDENSED MILK PIE

1 box of vanilla wafers, crushed

1/3 stick of butter

Mix and pat into a pie plate.

Filling:

1 can sweetened condensed milk

3 egg yolks

1 teaspoon vanilla

1 cup of pecans

Cook in double boiler until thick.  Add the 1 cup of pecans.  Pour mixture in vanilla wafer crust and refrigerate until cool.  Top with whipped cream or whipped topping.

8 servings

Flavor by substituting a different extract other than vanilla or a teaspoon pf any liqueur you choose.

BOURBON APPLE PIE

BOURBON APPLE PIE
SERVINGS
8-12

2 1⁄2 lbs apples
1 cup sugar
1 tablespoon sugar
3 tablespoons flour
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
6 tablespoons butter

1⁄2 cup Bourbon
2 (9 inch) pie crusts
1 orange, zest of large orange
1 egg

Preheat oven to 400 degrees. Peel and core the apples. In a large bowl mix sugar, flour, cinnamon, nutmeg, ginger and apples. Toss to coat evenly.
In a wok or large skillet over medium heat, melt butter and add apple mixture. Cook until apples start to soften and brown slightly, about 7-10 minutes. Reduce heat to low and add bourbon (you can use brandy instead). Simmer down to a light syrup, about 10 minutes. Remove from heat and add the orange zest.
Put one pie crust into a 9" deep pie dish. Add filling. Slice the second pie crust into 1/2" strips. Lattice the top using the strips and using a basting brush coat lattice with egg wash (beaten egg plus 1 tablespoon of water). Sprinkle evenly with tablespoon of sugar.
Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees and bake for 50 more minutes. Keep a cookie sheet on the oven rack below to catch any spillage from the pie. Serve warm with ice cream and La Lechera Dulce de Leche.

PEANUT BUTTER PIE

No Bake Peanut Butter Pie
1 (8 ounce) package cream cheese 

1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped
topping, thawed
2 (9 inch) prepared graham cracker
crusts

1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm. Serve frozen with Hershey's Chocolate Syrup as a sauce.

CHOCOLATE ESPRESSO PIE

Chocolate Espresso Pie

For Chocolate Pastry:

1 1/2 cups all-purpose flour

3 tablespoons unsweetened cocoa powder

2 tablespoons packed brown sugar

1/2 teaspoon salt

1/2 cup butter, cut up

5 tablespoons cold water

For Chocolate Filling:

2 cups whipping cream

6 ounces 60% to 70% dark chocolate or bittersweet chocolate, chopped

1 cup granulated sugar

6 egg yolks, lightly beaten

3 tablespoons brewed espresso or strong brewed coffee

1 teaspoon vanilla

Sweetened whipped cream

Chocolate curls and/or shavings (optional)

1. For Chocolate Pastry: In a food processor, combine flour, cocoa powder, brown sugar and salt. Cover; process until just combined. Add butter. Cover; process with on/off turns until butter pieces are pea-size. With processor running, quickly add water through feed tube until dough just comes together.

Transfer mixture to a large mixing bowl; gather flour mixture into a ball, kneading gently until it holds together. Gently pat dough into a disk.

On a lightly floured surface, roll the dough from center to edges into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch glass pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Using a fork, prick the bottom and side of the pastry shell, being sure to prick where bottom and sides meet. Line pastry with a double thickness of foil.

Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until pastry is set and looks dry. Cool on a wire rack. Set baked pie pastry shell aside.

For filling: In a medium heavy saucepan, combine the whipping cream, chocolate and granulated sugar. Cook and stir over medium heat about 10 minutes or until mixture comes to boiling and thickens. (If chocolate flecks remain, use a wire whisk to beat mixture until blended.)

Gradually stir about half of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Cook and stir for 2 minutes. Remove from heat; stir in espresso and vanilla. Cool slightly. Pour warm filling into the baked pie pastry shell. Cover and chill for 8 to 24 hours or until filling is set.

To serve, cut into wedges and top each serving with whipped cream. If you like, garnish whipped cream with chocolate curls and espresso beans.

FRESH STRAWBERRY PIE

Fresh Strawberry Pie

Makes 2 pies
2 (8 inch) pie shells, baked
2 1/2 quarts fresh strawberries (that’s the large baskets, if you’re using the small baskets you’ll need five of them
2 cup white sugar
4 tablespoons cornstarch
2 cups water
(3 ounce) package strawberry flavored
gelatin

Directions:
1. In a saucepan, mix together the sugar, jello and corn starch; make sure to blend corn starch in completely. Add the water, and bring to a boil over medium heat until mixture thickens. Remove from heat. Let mixture cool to room temperature.

2. Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.

3. Refrigerate until set. Serve with whipped cream, if desired.

CHESS PIE

Chess Pie

5 eggs
2 cups sugar
1 Tbsp. Cornmeal
1/4 cup plus 2 Tbsp butter, melted
2 Tbsp lemon juice
1 ½ tsp. Vanilla extract
Pastry (recipe follows)

Beat eggs with a wire whisk or fork; add next 3 ingredients, mixing well. Stir in lemon juice and vanilla; pour into prepared pastry shell. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 30 minutes.

Pastry:
1 1/3 cups flour
½ tsp. Salt
1/8 tsp ground nutmeg
1/3 cup vegetable oil
3 Tbsp cold milk

Combine flour, salt and nutmeg; add oil and milk, stirring until mixture forms a ball.
Roll Dough to 1/8 inch thickness ona lightly floured surface. Fit pastry into a 9-inch pie plate.

BUTTERMILK PIE

Buttermilk Pie

1 ½ cups sugar
1 Tbsp. Flour
1 Tbsp. Grated lemon zest
4 lare eggs
1 cup buttermilk
1 stick butter, melted
1 unbaked 10inch basic pie crust shell
Preheat oven to 350 degrees.

Combine the sugar, flour and lemon zest. Whisk in the eggs, one at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into a boughten pie crust and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Served with whipped cream and a mint leaf or strawberry.

SUPREME LEMON PIE

Supreme Lemon Pie
6 to 8 serves

Classic Crust:
(have all ingredients very cold or frozen)
1 1/3 cups flour
½ tsp. Salt
½ cup shortening
3 Tbsp ice water
Preheat oven to 425 degrees

Combine the flour and salt. Cut in the shortening until the mixture resembles coarse meal. Sprinkle with the water, one Tbsp. At a time and toss lightly with a fork until dough forms a ball.
Press the dough between your hands to form a 5-to 6 inch "pancake." Lightly flour a work surface as well as your rolling pin. Roll the dough into a circle about an inch larger than an upside-down 9-inch pie plate. Fold the dough into quarters and carefully unfold and press into the pie plate. Fold the edge under and flute. Prick the bottom and sides with a fork. Bake until lightly browned, 10 to 15 minutes. Remove from the oven and cool completely.

Fluffy Filling:
1 8-ounce package cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
1 6-ounce can frozen lemonade concentrate, thawed
1 4-serving box lemon flavor instant pudding and pie filling mix
1 cup whipping cream, whipped to stiff peaks

For the Fluffy Filling:
Combine the cream cheese and condensed milk in a mixing bowl. Beat at low speed until smooth. Add the lemonade concentrate. Blend well. Beat in the pudding mix until smooth. Fold in the whipped cream and spoon into the baked pie crust. Make a shallow depression in the filling, 1-inch from the edge and refrigerate. That means make a bowl for the clear filling leaving a one-inch dam of fluffy filling to hold the clear filling.

Clear Filling:
½ cup cornstarch
1/3 cup plus 1 ½ cups water
4 egg yolks
½ cup fresh lemon juice and the zest of the lemons you squeeze
1 ½ cups granulated sugar
1 Tbsp. Butter

For the Clear Filling:
Combine the cornstarch and 1/3 cup of the water in a small bowl. Stir to blend. Combine the egg yolks and lemon juice in a medium-sized mixing bowl. Beat until smooth. Combine the granulated sugar and the remaining 1 ½ cups of water in a medium-size saucepan over medium heat and cook until the mixture comes to a boil. Stir in the cornstarch mixture slowly. Cook and stir until the mixture is thick and clear. Remove from the heat.
Stir in the egg yolk mixture slowly until blended. Return to the heat. Cook and stir until the mixture just comes to a boil, 1 to 2 minutes. Remove from the heat. Stir in the butter. Cool completely and spread gently into the "bowl" shaped well in the center of the fluffy filling. Mound it up, there will be plenty.

Topping:
1 cup whipping cream
2 Tbsp powdered sugar
3/4 tsp. Vanilla
For the Topping:
Beat the whipping cream in a small bowl at high speed with an electric mixer until stiff peaks form. Beat in the powdered sugar and vanilla. Spread over the clear filling. Refrigerate until firm.

PECAN PIE

PECAN PIE

½ cup light corn syrup
½ cup dark corn syrup
4 eggs, lightly beaten
2 Tbsp melted butter
½ Tbsp. Vanilla
1 Tbsp. Bourbon
Grated zest of one orange
1 tsp. Cinnamon
1 tsp. Nutmeg
1 cup chopped pecans
1 uncooked 9-inch deep dish pie crust-boughten or homemade
1 ½ cups pecan halves for the top

Combine corn syrups, eggs, butter, Vanilla and Bourbon, orange zest, cinnamon and nutmeg. Mix well. Fold in chopped pecans. Pour mixture into pie crust. Place pecan halves on top of pie, making concentric circles. Bake in oven at 350 for 1 hour, or until a knife inserted in the center of the pie comes out clean.
 

RHUBARB PIE

Rhubarb Pie

1 recipe basic pastry (two crust)

4 cups chopped rhubarb
2 cups sugar
Grated rind of 1 orange
2 Tbsp cornstarch
1/4 cup orange juice
½ tsp. Cinnamon
2 Tbsp butter
1 egg yolk
2 Tbsp milk
1/4 cup confectioners’ sugar
Heavy cream
Preheat oven to 450.

Roll out half the pastry and place it in the bottom of the pan. Add the rhubarb. Sprinkle on the sugar and orange rind. Mix the cornstarch with the orange juice and pour it over the fruit. Sprinkle on the cinnamon. Dot with small pieces of the butter. Roll out the rest of the pastry and fit over top of the pie. Trim off the excess pastry. Crimp the two edges of the pastry together with a fork or the fingers. Brush the pastry with egg yolk combined with the milk. Bake in the preheated oven for 40 minutes, until the crust is golden. Dust with powdered sugar and serve with a jug of heavy cream.

NOTE: I always cut up my rhubarb and mix it with sugar and orange zest at least a few hours before baking the pie, preferably overnight. It makes a noticeable difference (to me anyway).