HIGH FIVE PIES RECIPES

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5-INGREDIENT BUTTERSCOTCH PIE RECIPE - PILLSBURY.COM



5-Ingredient Butterscotch Pie Recipe - Pillsbury.com image

Step aside, pumpkin and apple pie! This easy butterscotch pie is your new favorite fall dessert. It’s so full of flavor, you might have a hard time believing you only need five ingredients to make it. But it really is that easy! Don’t forget that pretty drizzle of butterscotch sauce to finish it all off.

Provided by Pillsbury Kitchens

Total Time 2 hours 50 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 5

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
2 boxes (3.4 oz each) butterscotch instant pudding and pie filling mix
2 cups cold milk
2 cups frozen Cool Whip whipped topping, thawed (from 8-oz container)
1 tablespoon butterscotch topping

Steps:

  • Heat oven to 450°F. Make pie crust as directed on package for one-crust baked shell using 9-inch pie plate. Cool completely, about 30 minutes.
  • In large bowl, mix pudding mixes and milk; beat 2 minutes with whisk. Stir in 1 cup of the whipped topping; spoon into pie crust. Cover loosely, and refrigerate at least 2 hours until set.
  • To serve, spread remaining 1 cup whipped topping in center of pie, to within 1 inch from edge, and drizzle with butterscotch topping. Cut into slices. Store remaining pie in refrigerator.

Nutrition Facts : Calories 280 , CarbohydrateContent 43 g, CholesterolContent 10 mg, FatContent 2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 520 mg, SugarContent 24 g, TransFatContent 0 g

THE ULTIMATE LEMON MERINGUE PIE RECIPE - FOOD.COM



The Ultimate Lemon Meringue Pie Recipe - Food.com image

I made this pie this weekend. It's adapted from The Perfect Recipe cookbook by Pam Anderson. Wow, we agreed it was the best lemon meringue pie recipe we'd ever had. The filling is very lemony sweet/tart and fluffy. The meringue is tall and fluffy/light. Prep times are estimated. It takes a little time, but is well worth it. Lemon meringue pie was first invented in Philadelphia. This recipe represents the Mid-Atlantic U.S. region.

Total Time 1 hours 40 minutes

Prep Time 45 minutes

Cook Time 55 minutes

Yield 1 pie, 8 serving(s)

Number Of Ingredients 21

1 1/4 cups flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into pieces and frozen
4 tablespoons vegetable shortening, frozen
3 -5 tablespoons ice water, as needed
1/2 cup graham cracker crumbs
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
6 large egg yolks
1 1/2 cups water
1 tablespoon lemon zest
1/2 cup lemon juice (fresh from 2 - 3 lemons)
2 tablespoons unsalted butter
1 tablespoon cornstarch
1/3 cup water
1/4 teaspoon cream of tartar
1/2 cup sugar
4 large egg whites
1/2 teaspoon vanilla extract

Steps:

  • Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few times.
  • Scatter the frozen butter pieces over flour mixture.
  • Pulse in 1-second pulses about 5 times to mix in butter.
  • Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas.
  • Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time.
  • When dough forms a ball, stop processing.
  • It should take about 2 or 3 tbsp of ice water to reach this stage.
  • Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk.
  • Flour disk and wrap in plastic.
  • Refrigerate at least 30 minutes.
  • Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs.
  • Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk.
  • Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk.
  • Place into a 9 inch pie pan, and finish edges.
  • Refrigerate crust until firm, about 30 minutes.
  • Prick dough with a fork to prevent bubbling up in the oven.
  • While the oven is pre-heating to 375, put pie crust in freezer.
  • Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up.
  • Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan.
  • Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water.
  • Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened.
  • Remove from heat, whisk in zest, then juice, and finally butter.
  • Keep warm until meringue is made.
  • Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.
  • Bring to a simmer, whisking occasionally until thickened.
  • Remove from heat when translucent and thickened.
  • Preheat oven to 325.
  • In a large mixing bowl, mix cream of tartar and sugar together.
  • Beat egg whites with whip attachment of mixer until frothy. Add vanilla.
  • Beat in sugar mixture, 1 tbsp at a time.
  • Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
  • Pour warm lemon filling into pie crust.
  • Distribute meringue evenly over the top, starting with the edges, and then the middle.
  • Make sure it attaches to the crust.
  • Lifting with the back of the spoon, create peaks in the meringue.
  • Bake until golden brown, about 20 minutes.
  • Cool completely before serving.

Nutrition Facts : Calories 476.3, FatContent 22.1, SaturatedFatContent 10.5, CholesterolContent 168.9, SodiumContent 245.1, CarbohydrateContent 64.4, FiberContent 0.8, SugarContent 41.3, ProteinContent 6.4

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