Mini Sweet Potato Pies

12 purchase graham cracker crumb tart shells (2 4 oz. pkg.)
1 egg white, lightly beaten
1 tsp. water
2 23 oz. cans sweet potatoes, drained.
2/3 c. whipping cream
1/4 c. pure maple syrup
3 egg yolks
2 tsp. pumpkin pie spice
1 c. sugar
4 egg whites
1 tsp. vanilla
1/8 tsp. salt

Preheat oven to 375. Place tart shells in a 15x10x1 baking pan. In a small bowl combine egg white and water. Brush beaten egg white over crusts. Bake for 5 minutes; set aside to cool.

For filling, in a large bowl combine sweet potatoes and whipping cream; mash and stir until smooth. Stir in maple syrup, egg yolks and pumpkin pie spice. Spoon filling evenly in tart shells. Bake for 30 minutes. Cool on a wire rack for 2 hours.

Meanwhile, preheat boiler. For meringue, in top of double boiler combine sugar, 4 egg whites, vanilla and salt. Beat with electric mixer on low speed for 20 sec. Place over boiling water (upper pan must not touch water). Cook, beating constantly with electric mixer on high speed, for 8-10 minutes or until mixture is fluffy, holds soft peaks and reaches 160 on instant read thermometer. Remove from heat. Beat 30 sec more, scraping sides and bottom of pan.

Mound meringue mixture on baked pies, forming peaks. Broil 5-6 inches from heat for 1-2 minutes or until tops are lightly browned. Cool on wire rack for 10 minutes before serving. Cover and refrigerate to store.

Maple Cinamon Pumpkin Pie

• This is a really good pumpkin pie recipe. I thought the maple flavor would be stronger, but it's barely there. It's there enough, though, that it's really good. Especially if you use Karla's pie crust recipe. 
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• 1  recipe Pastry for Single-Crust Pie
• 1  15-oz. can pumpkin
• 1/2  cup sugar
• 1/4  cup pure maple syrup or maple-flavored syrup
• 1  tsp. ground cinnamon
• 1/2  tsp. salt
• 3  eggs, lightly beaten
• 1  cup milk
• 1  recipe Maple Whipped Cream (optional)

directions

1. Preheat oven to 375F. Prepare and roll out Pastry for Single-Crust pie
2. For filling, in a bowl combine pumpkin, sugar, maple syrup, cinnamon, and salt. Add eggs; beat with a fork until combined. Gradually add milk; stir until combined.

3. Carefully pour filling in pastry shell. Cover edge of pie crust with foil. Bake 30 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours.

4. To serve, if desired, top with Maple Whipped Cream. Makes 8 servings.

Maple Whipped Cream: In chilled medium bowl combine 1 cup whipping cream and 1 tablespoon pure maple syrup. With mixer on medium speed beat until soft peaks form.

Grape and Pear Pie

1 recipe for Double pie crust or 2 rolled refrigerated unbaked pie crusts
1/3 c. flour
1/4 c. packed brown sugar
2 tbsp. butter, melted
1 tsp. shredded orange peel
5 cups whole seedless black or red grapes
2 med. red pears, cored and sliced (2 cups)
1 egg white

Preheat oven to 375. Prepare pastry for double crust pie. For filling, in large bowl stir together brown sugar, flour, melted butter, and orange peel. Add grapes and pears; toss.

On lightly floured surface, slightly flatten 1 ball of pastry. Roll dough from center to edges into 12 inch circle. Transfer into 9 inch pie plate. Trim even with rim of pie plate. Pour filling into pastry. Roll remaing dough into a circle about 12 inches in diameter. Cut slits in pstry to allow steam to escape. Place pastry on filling; trim to 1/2 inch. beyond edge of pie plate. Fold top pastry edge unter bottom pastry. Place on baking sheet.

In small bowl combine egg white with 1 tbsp water. Brush on top of pie with egg white mixture. Cover edge of pie with foil. Bake 35 minutes; remove foil.  Bake 35 to 40 minutes more or until top of pastry is golden and steam is escaping fro slits in t top crust. Remove from oven. Cool 6 hours. Store, loosely covered in fridge up to 24 hours.

Brazilian Chocolate Pie (Torta De Brigadeiro)

Lindsay Walden
7 eggs
1 pack of shredded coconut (100 grams)
7 spoons of Nesquick chocolate powder
7 spoons of sugar
4 spoons of oil
2 spoons of butter
1 spoon of baking powder

Beat everything in blender, then bake in a pan. When it’s done, cover it with topping and chocolate sprinkles.
Topping:
1 can sweet condensed milk
4 spoons Nesquick chocolate powder
1 teaspoon butter

Mix them in oven until let it boil for a little bit (not too much so it doesn’t get too thick).

Cherry O’Cream Cheese Pie

Lindsay Walden
Cream Cheese Filling:
Whole container of Cool Whip
1/3 cup lemon juice
1 (8-oz) pkg. cream cheese
1 can Eagle Brand milk
1 teaspoon lemon rind (grated)

Filling:
1 can cherry pie filling

Beat Eagle Brand and lemon juice. Add lemon rind. Fold in cream cheese at room temperature. Add whipped cream or Cool Whip. Fold into baked pie shell. Top with cherry filling. Refrigerate for 1-3 hours before serving.

Karla’s Super Pie Crust

Karla Ward

Double crust pie for deep dish 9 or 10 inch pie pan:
2 cups flour
2 tablespoons sugar
3/4 teaspoon salt
1/2 cup butter
1/4 cup shortening or lard
Ice water
Milk
Raw sugar

Mix the first three ingredients with a fork. Add butter and shortening and cut up with a pastry blender, a couple of knives, or just your fingers until really small. Add ice water by the tablespoon until the dough clumps together. Use slightly more than half of the dough to make the bottom crust, dot with margarine, fill with berry, peach, apple, or whatever filling. Top with remaining dough either made into a lattice, rolled out and cut into shapes, or just rolled out plain. When the pie is almost done, brush with a little bit of milk and sprinkle with raw sugar. If you do this last step too early, the sugar will just dissolve into the crust. It will still be shiny and taste good, it just won't have the little sugar chunks on it!

French Apple Pie

Rachel Ward

Pie crust
1/3 to 2/3 c. sugar
¼ c. flour
½ tsp. cinnamon
½ tsp. nutmeg
Dash of salt
5 c. thinly sliced, peeled, tart apples (about 5)
Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pie crust. Sprinkle apples with crumb topping.
Crumb topping: Mix 1 c. flour, ½ c. brown sugar, and ½ c. firm butter until crumbly. Cover topping with aluminum foil during last 10 minutes of baking to prevent browning. Bake at 425 for 50 minutes. Serve warm.

Cafe Rio Key Lime Pie

Lindsay Walden
1/2 cup key lime juice
1 can sweetened condensed milk
3 egg yolks
1 9" graham cracker crust

Combine the milk, egg, and lime juice. Blend until smooth. Pour into pie crust and bake at 350 degrees for 15 minutes. Allow to stand for 10 minutes before refrigerating for at least 3-4 hours. Serve with whipped cream.

Pumpkin Pie

Julie M. Ward
(Makes 2):
2 cups canned pumpkin (1 large can)
1/2 cup milk
1 cup sugar
1 cup brown sugar
3 eggs
1/2 tsp ginger
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg

Beat eggs then mix in ingredients well. Pour into pie shells and bake at 375 degrees for 45 minutes.

Crust Dough (for 2):
2 cup flour
3/4 cup shortening
1 tsp salt
1/2 cup water (but maybe not all)

Cut shortening into flour and salt until it's crumbly or pea-sized balls. Add water little by little to form dough, mixing with hands. Divide in two, roll out for pie dishes.

Pot Pie

Karla Ward

1 frozen puff pastry sheet
1/4 - 1/2 pound bacon
2 cloves garlic, pressed (or minced)
1 bunch green onions
1 package fresh sliced mushrooms
2 tablespoons flour
1 1/4 cup chicken broth
1 bunch fresh broccoli, separated into florets
Salt, pepper, herbs
Thaw out the pastry sheet as you work with the rest of the recipe. Brown the bacon and remove from pan reserving the bacon grease. Brown the garlic and onion in reserved drippings, then add the mushrooms and cook for a few minutes until they are getting soft. (If you don't have enough bacon grease to do this, you can add a little cooking oil at this point). Stir in flour and then slowly add the broth. Add the broccoli, salt and pepper. I also add some herbs that I bought in France, so I don't know what you would substitute, but you could try rosemary, sage, thyme, etc. Cover and cook until broccoli is tender. Put everything in a 10 inch pie pan. Roll the pastry sheet out until it's about 12 inches square. Cover the pie pan and seal around the edges. Cut slits in the top for the steam and bake for about 25 minutes at 425 degrees.