WHOOPIE PIE WITH CAKE MIX AND PUDDING RECIPES

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BUTTERNUT SQUASH PIE RECIPE - NYT COOKING



Butternut Squash Pie Recipe - NYT Cooking image

This is a pie of exceptional delicacy. Unlike traditional pumpkin pie, no vegetal tones or stodgy finish mar the radiance of this pie, which stops just short of a custard and glows with the burnish of spice. The candied squash and ginger relish adds freshness and bite to an otherwise rich and creamy pie.

Provided by The New York Times

Total Time 2 hours

Yield 1 9-inch pie

Number Of Ingredients 23

1 1/4 cups/183 grams all-purpose flour
Scant 1/2 teaspoon salt
2 tablespoons/23 grams solid vegetable shortening, chilled
5 tablespoons/71 grams cold unsalted butter, in 5 pieces
1 large egg, beaten
2 large eggs plus 2 egg yolks
1 1/2 teaspoons vanilla extract
1/2 cup/100 grams dark brown sugar
1/4 cup/50 grams granulated sugar
1/4 teaspoon fine sea salt
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Pinch cayenne pepper
1 1/2 cups/355 grams roasted squash purée (see note)
1 1/4 cups/295 milliliters heavy cream
Whipped cream, for garnish (optional)
3/4 cup finely diced peeled butternut squash
1 1/2 tablespoons finely diced lemon peel (cut from thin lemon slices)
1 1/2 tablespoons lemon juice
3 tablespoons sugar
Scant 1/2 teaspoon salt
2 tablespoons finely diced candied ginger

Steps:

  • Make the crust: Combine flour and salt in food processor bowl, and pulse. Remove lid, scatter vegetable shortening and butter over surface, and pulse 5 or 6 times.
  • Combine beaten egg and 3 tablespoons ice water. Pulse liquid into dry ingredients, continuing until mixture is evenly moist and dough looks curdy, about 10 seconds. Turn onto work surface, and press firmly into disk, adding drops of water if dough feels dry. Wrap in plastic wrap and refrigerate at least 30 minutes or overnight.
  • Roll dough into 15-inch round on lightly floured surface, about 1/8 inch thick, and fit into shallow 9-inch pie pan. Trim and crimp edges, cover with plastic wrap and refrigerate 1 hour. Meanwhile, place large pizza stone on lowest rack in oven, and heat at 425 degrees for 1 hour. (If you don't have a pizza stone, you can go without. It can help prevent a soggy bottom crust.)
  • Line chilled pie pan with aluminum foil and fill with dried beans or pie weights. Bake on pizza stone for 25 minutes. Remove foil, and bake until crust dries out and crimped edges begin to color, 3 to 5 minutes. Lower oven heat to 300 degrees.
  • While crust bakes, prepare filling: Combine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth. Add squash purée, and process until smooth. With machine running, pour in heavy cream, and process to combine.
  • Scrape filling into hot prebaked shell, and bake on pizza stone for 20 minutes. Turn the oven up to 325 degrees and continue baking for another 20 to 25 minutes until filling is set two-thirds of the way in from the perimeter and the center still jiggles, about 40 to 45 minutes total (custard will continue to cook after pie is removed from oven). Tent edges loosely with foil if browning too quickly.
  • Meanwhile, prepare the candied squash and ginger relish, if using: Combine squash, lemon peel, lemon juice, sugar and salt in small bowl, and stir well. Macerate 30 minutes. Turn into small saucepan and cook over low heat, stirring frequently, until tender and liquid is reduced by half, about 10 minutes. Remove from heat and cool. Add ginger and mix well.
  • Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.

HOT CHOCOLATE PIE RECIPE - PILLSBURY.COM



Hot Chocolate Pie Recipe - Pillsbury.com image

Now you can drink your hot chocolate and eat it, too! This over-the-top pie starts with a layer of fudge, followed by chocolate pudding (with dark chocolate chips!) and marshmallow whipped cream. Top it all with drizzles of fudge, marshmallow bits and crushed peppermints.

Provided by Pillsbury Kitchens

Total Time 4 hours 15 minutes

Prep Time 35 minutes

Yield 8

Number Of Ingredients 11

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup dark chocolate chips
1/3 cup heavy whipping cream
1 tablespoon butter
2 3/4 cups milk
1 box (5 oz) Jell-O™ Cook & Serve chocolate pudding & pie filling mix (not instant)
1/2 cup dark chocolate chips
1 cup heavy whipping cream
1 jar (7 oz) marshmallow creme
2 tablespoons vanilla marshmallows bits
4 peppermint candies, unwrapped, crushed

Steps:

  • Heat oven to 450°F. Make and bake pie crust as directed on box for One-Crust Baked Shell in ungreased 9-inch pie plate. Cool on cooling rack, 20 minutes.
  • In 1-quart heavy saucepan, mix Fudge Layer and Sauce ingredients. Cook over medium-low heat, stirring constantly, until chips are melted. Remove from heat; stir until smooth. Reserve 2 tablespoons fudge mixture in small microwavable bowl for drizzle; cover and refrigerate until needed. Spread remaining mixture in bottom of cooled baked pie shell. Refrigerate 10 minutes.
  • Meanwhile, in 4-quart saucepan, cook milk and pudding mix over medium heat 10 to 14 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add 1/2 cup chocolate chips; stir until melted and smooth. Let stand 5 minutes.
  • Pour chocolate pudding mixture on top of fudge layer; spread smooth. Cover filling with plastic wrap. Refrigerate at least 3 hours until set.
  • When ready to serve, remove plastic wrap from filling. In chilled medium bowl, beat whipping cream until soft peaks form; add marshmallow crème, and beat until blended and smooth. Spread on top of pudding layer. Remove reserved fudge mixture from refrigerator; uncover and microwave on High 15 to 20 seconds or until thin enough to drizzle. Drizzle over top of pie. Sprinkle marshmallow bits and crushed candies on top. Cut into wedges to serve. Store loosely covered in refrigerator.

Nutrition Facts : Calories 610 , CarbohydrateContent 74 g, CholesterolContent 60 mg, FatContent 5 1/2 , FiberContent 3 g, ProteinContent 6 g, SaturatedFatContent 18 g, ServingSize 1 Serving, SodiumContent 480 mg, SugarContent 46 g, TransFatContent 1/2 g

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HOT CHOCOLATE PIE RECIPE - PILLSBURY.COM
Now you can drink your hot chocolate and eat it, too! This over-the-top pie starts with a layer of fudge, followed by chocolate pudding (with dark chocolate chips!) and marshmallow whipped cream. Top it all with drizzles of fudge, marshmallow bits and crushed peppermints.
From pillsbury.com
Reviews 4.5
Total Time 4 hours 15 minutes
Calories 610 per serving
  • When ready to serve, remove plastic wrap from filling. In chilled medium bowl, beat whipping cream until soft peaks form; add marshmallow crème, and beat until blended and smooth. Spread on top of pudding layer. Remove reserved fudge mixture from refrigerator; uncover and microwave on High 15 to 20 seconds or until thin enough to drizzle. Drizzle over top of pie. Sprinkle marshmallow bits and crushed candies on top. Cut into wedges to serve. Store loosely covered in refrigerator.
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