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Cheesecake-Leann Weekes

Filling:

  • 3 packages cream cheese (softened)
  • 1 cup sugar
  • 3 eggs
  • 1/4 teaspoon vanilla

Beat cream cheese until smooth. Add sugar a little at a time to incorporate. Add eggs one at a time. Add vanilla and combine. DON’T OVER MIX!

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 3 Tablespoons sugar
  • 6 Tablespoons butter
  • 1 teaspoon cinnamon

Mix together thoroughly. Press firmly into a 9″ or 10″ pie pan. Fill crust will the filling. Bake at 300 for 60 minutes

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Lemon Butter Pie

Prep Time 10minutes mins

Cook Time 15minutes mins

chilling 4hours hrs

Total Time 4hours hrs 25minutes mins

Equipment

  • shallow 9 1/2 inch pyrex or metal pie plate, you want something that can go in the freezer if you plan to freeze your pie.
  • instant read thermometer
  • silicone whisk and spoonula are very handy but optional

Ingredients

crust

  • 1 1/2 cups graham cracker crumbs (Stephanie made this for my birthday and it was so much graham crackers. Maybe cut in 1/2)
  • 4 Tbsp butter, melted

lemon butter filling

  • 1/2 cup fresh squeezed lemon juice
  • 3 large eggs
  • 1 large egg yolk
  • 3/4 cup granulated sugar
  • 1 cup unsalted butter, cut in 1 tablespoon sized pieces. The butter should be firm but not cold. Room temperature is good.

(My coworker tripled the recipe and put it in 2 9X13 pans and served in squares like lemon bars. This would be good for a big group.)

Instructions

  • Preheat oven to 350F. Butter a shallow 9 inch pie dish.
  • Mix the graham cracker crumbs with the melted butter. I find this works best if I use my fingers. Once it’s all combined and evenly moistened, gently press it into your pie dish. Don’t worry about messy edges, one of the charms of this lemon pie is the ragged crumb crust.
  • Bake the pie crust for 8 minutes, then set aside to cool.
  • To make the lemon butter filling put the lemon juice, eggs and yolk, and sugar into a medium sized heavy saucepan. Whisk everything together well.
  • Heat, whisking or stirring constantly, over medium to medium high heat until the mixture thickens and reaches 180F. Note: if you haven’t made curd or egg thickened sauces or puddings before you may want to stick to medium heat.
  • Push the lemon curd through a strainer to remove any stray lumps of egg. Stir to cool the curd to 140F (this won’t take long.)
  • Transfer to a food processor and turn the machine on. Add the pieces of butter, one at a time, letting each incorporate before adding the next.
  • Turn the creamy lemon into your pie crust and spread out evenly. Refrigerate the pie for at least several hours before serving. If you would like a firmer consistency you can pop the pie in the freezer.
  • Serve the pie cold, or even frozen. If serving straight from the freezer you may want to let it sit on the counter for 10 minutes or so to soften a bit.

(Author: Sue Moran) https://theviewfromgreatisland.com/wprm_print/lemon-butter-pie

Nutrition

Calories: 344kcal | Carbohydrates: 26g | Protein: 3g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 287mg | Potassium: 65mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 813IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg

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Homemade Coconut Cream Pie

Ingredients

  • 1 unbaked pie crust
  • 4 large egg yolks
  • 1/4 cup (30g) cornstarch
  • 1 (14 ounce) can full fat coconut milk
  • 1 cup (240ml) half-and-half
  • 2/3 cup (130g) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (80g) sweetened shredded coconut
  • 2 Tablespoons (30g) unsalted butter, softened to room temperature
  • 1 teaspoon pure vanilla extract
  • optional: 1/2 teaspoon coconut extract

Whipped Cream

  • 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
  • 3 Tablespoons (20g) confectioners’ sugar or granulated sugar
  • 3/4 teaspoon pure vanilla extract
  • optional for garnish: unsweetened coconut shavings, coconut chips, or sweetened shredded coconut

Instructions

  1. Pie crust: I like to make sure my pie dough is prepared before I begin making coconut cream pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
  2. Preheat oven to 375°F (190°C). Fully blind bake the pie crust. (Follow how to blind bake pie crust instructions through step 9. I skip the optional dough strip trick in step 4, though that trick guarantees thick pie crust edges. Crimp or flute the pie crust edges before baking.)  Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
  3. Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
  4. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using).
  5. Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.
  6. For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
  7. Pipe or spread the whipped cream on top. I used Ateco 849 piping tip to pipe. Garnish with extra coconut, if desired. Chill the pie uncovered up to a few hours or you can serve it immediately.
  8. Cover leftovers and store in the refrigerator for up to 5 days.

sallysbakingaddiction.com/coconut-cream-pie/#tasty-recipes-69101

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German Chocolate Pie – Andrew and Andrea

Ingredients

  • Make pie dough
  • 1 (4-ounce) package German’s® Sweet Baking Chocolate
  • 1/4 cup unsalted butter
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1 1/3 cups sweetened flaked coconut, divided
  • 1 cup coarsely chopped pecans
  • Whipped cream or ice cream, optional, for serving

 Preheat the oven to 350 F.

Roll out pie dough and place in pie dish.

In a heavy saucepan over low heat, melt the German’s sweet baking chocolate and butter. Remove from heat. 

Add sweetened condensed milk, flour, eggs, vanilla extract, and salt. Mix well. 

Reserving 1/3 cup coconut for garnish, stir in remaining 1 cup coconut and chopped pecans. 

Pour into the prepared pastry shell. 

Garnish with remaining 1/3 cup coconut. Bake 40 to 50 minutes or until the top is firm and the coconut is lightly browned. 

Cool completely before cutting.

Serve with whipped cream or ice cream, if desired, and enjoy!

German Chocolate Pie
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Whipping Cream

  • 1 Cup Whipping Cream
  • 1/4 Cup Powdered Sugar
  • 1 tsp. Vanilla

Beat till stiff peaks. Serve on pie or other dessert

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Peach Pie (This recipe is from Grandpa Carl Morgenegg’s Aunt Esther Morgenegg, she was Great Grandpa Edgar Morgenegg’s brother Arthur’s wife)

This recipe makes one 9″ pie, you can double to make two pies or one 10″ pie

Combine

  • 2 cups pineapple juice
  • 2/3 cup sugar
  • pinch salt
  • 5 level TBS cornstarch mixed with a little juice

Cook until thick. Pour enough into a baked pie shell to just cover the bottom. Slice peaches into the shell over the juice until pie is nice and full. Cover with rest of filling. Cool. Cover with fresh whipped cream. Chill and serve.

Grandma Lee Morgenegg says this is absolutely delicious.

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Sun-Sational Cheesecake

  • 1 cup graham cracker crumbs (vanilla wafers for crust is great!)
  • 3 Tbs sugar
  • 3 Tbs margarine, melted
  • ********
  • 3 8oz pkgs cream cheese, softened
  • 1 cup sugar
  • 3 Tbs flour
  • 2 Tbs lemon juice
  • 1 Tbs grated lemon peel
  • 1/2 tsp vanilla
  • 4 eggs (1 separated)
  • ********
  • 3/4 cup sugar
  • 2 Tbs cornstarch
  • 1/2 cup water
  • 1/4 cup lemon juice

Combine crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees, 10 minutes.

Combine cream cheese, sugar, flour, juice, peel, and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white; reserve yolk for glaze. Pour over crust. Bake at 450 degrees, 10 minutes. Reduce over temperature to 250 degrees; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture; cook 3 minutes, stirring constantly. Cool slightly. Spoon over cheesecake; chill.

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Pink Peppermint Pie

  • 24 Large Marshmallows
  • 1/2 Cup Milk
  • 1 teaspoon salt
  • 1/8 teaspoon salt
  • 6 drops peppermint extract
  • 6 drops red food color
  • 1 cup chilled whipping cream
  • 2 tablespoons crushed peppermint candy

Purchase graham cracker crust or chocolate cookie crust. Heat marshmallows and milk in saucepan over low heat, stirring constantly, just until marshmallows are melted. remove from heat; stir in vanilla, salt, peppermint extract and food color. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

Beat whipping cream in chilled bowl until stiff. Stir marshmallow mixture until blended; fold into whipping cream. Pour into crust. Refrigerate at least 12 hours. Just before serving, sprinkle with crushed candy.

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Fresh Peach Pie

8-inch pie

  • Pastry for 8-inch pie top and bottom crust
  • 4 cups peeled and sliced fresh peaches (about 7 medium)
  • 2/3 cup sugar (or less depending on how sweet the peaches are)
  • 3 Tablespoons flour
  • 1/4 teaspoon cinnamon (I don’t use this)

9-inch pie

  • Pastry for 9-inch pie top and bottom crust
  • 5 cups peeled and sliced fresh peaches (about 9 medium)
  • 1 cup sugar (or less depending on how sweet the peaches are)
  • 1/4 cup flour
  • 1/4 teaspoon cinnamon (I don’t use this)

Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, and cinnamon; stir in peaches. Turn into pastry lined pie plate. Cover with top crust. Cut slits for steam to escape; seal edges. Cover edges with 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.

Bake until crust is brown and juice begins to bubble through slits in crust, 35-45 minutes.

Tip: When baking pies bake close to the bottom of the oven. This will get the bottom crust to bake so it isn’t as soggy. If you are worried it will start to spill over and you will need to put a pan under it place the pie on the upper rack, but move it close to the bottom. Don’t put the pan under until you need to.

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Fresh Apple Pie

8-inch

  • Pastry for top and bottom
  • 1/2 cup sugar
  • 3 Tablespoons flour
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • Dash of salt
  • 5 cups thinly sliced apples, peeled and cored (about 5 medium)

9-inch

  • Pasty for top and bottom
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • Dash of salt
  • 6 cups thinly sliced apples, peeled and cored (about 6 medium)

Heat oven to 425 degrees. Prepare pastry dough and place bottom in pie pan. Mix sugar, flour, nutmeg, cinnamon, and salt. Stir in apples. Turn into pasty-lined pie plate. Cover with top crust. Cut slits into the top; seal the edges. Cover edge with 3-inch strip of aluminum foil; remove during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through the slits in crust, 40 to 50 minutes.

Tip: When baking pies bake close to the bottom of the oven. This will get the bottom crust to bake so it isn’t as soggy. If you are worried it will start to spill over and you will need to put a pan under it place the pie on the upper rack, but move it close to the bottom. Don’t put the pan under until you need to.