Mint Truffle Pie

[COOK TIME: 30 MIN]

Ingredients

Crust:

1/2 cup powdered sugar
1 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup butter, cold

Filling:
1 lb 1 ounce semi-sweet chocolate chips
1 1/4 cup heavy cream
2 tablespoons unsalted butter
40 fresh mint leaves

Directions
Crust:
Pre-heat your oven to 350°F.
Sift dry ingredients into a large bowl. Cut butter into cubes and add them into the bowl.
Mix with your fingerstips until the mixutre resembles bread crumbs that holds together when pinched.
Pour the crumbs into a pie pan and press into the pan to form the crust.
Bake the crust for 15 minutes and then allow to cool completely on a wire rack.

Filling:
Pick roughly 40 mint leaves and give them a good washing.
Thoroughly dry the leaves in paper towels and then bruise the leaves with your rolling pin, just one or two smacks to make them fragrant.
Bring the heavy cream to a simmer over medium heat.
Remove the pan from heat and stir in the mint leaves.
Cover and allow to stand for 20-30 minutes so the mint can infuse the cream.
When the cream is ready, strain to remove the mint leaves and add the cream, the butter and the chocolate chips into a heat-safe bowl and place over a pan of gently simmering water.
Stir the mixture slowly, until completely smooth.
The end result should be a glossy, emulsified ganache, fragrant with real mint
Pour the ganache into your cooled crust and then place into the refrigerator to set.
It should take a few hours to firm up.
To store, keep the pie covered and chilled for up to 3-4 days.
Allow to stand at room temperature for about 5 minutes before cutting and serving.

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Very rich and delicious!

Peach Pie

[COOK TIME: 35 MIN]

Ingredients
2 unbaked 9 inch pie crusts
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
1/2 cup all-purpose flour
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter

Directions
Preheat the oven to 450 degrees F (220 degrees C).
Line the bottom and sides of a 9 inch pie plate with one of the pie crusts.
Brush with some of the beaten egg to keep the dough from becoming soggy later.
Place the sliced peaches in a large bowl, and sprinkle with lemon juice.
Mix gently.
In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt.
Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under.
Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust.
Cut several slits in the top crust to vent steam.
Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F
(175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents.
If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking.
Cool before serving.

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Very tasty
Sprinkle top crust with cinnamon and sugar for a little added flavor

Chocolate Cream Pie

[COOK TIME: 10 MIN]

Ingredients

1 unbaked pie crust
3 egg yolks, beaten
1 1/2 cups white sugar
3 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
3 cups milk
1 tablespoon butter
1 1/2 teaspoons vanilla extract

For Whipped Topping:

1 cup heavy cream

¼ cup sugar

1 teaspoon vanilla

Directions

Preheat oven to 400 degrees F (205 degrees C).

Line pastry with aluminum foil and a layer of pie weights or dried beans.

Bake in the preheated oven until edge of crust is golden, about 10 minutes.

Carefully remove the foil and weights; bake about 5 minutes more.
In a large mixing bowl, cream together egg yolks and sugar.

Mix in cornstarch, cocoa powder, and salt.

Add milk and stir gently.
Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat.

Stir in butter or margarine and vanilla extract.

Cool slightly, then pour mixture into pastry shell

Whip the heavy cream, sugar, and vanilla together in a small bowl until stiff peaks are formed.

Top pie with whipped cream and chill before serving

Dust with coco powder, if desired

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Creamy and Cool

Orange Meringue Pie

[COOK TIME: 15 MIN]
Ingredients
3/4 cup sugar
1/3 cup cornstarch
1 pinch salt
1 cup fresh orange juice
1/2 cup fresh lemon juice
1/4 cup water
4 eggs, separated
4 tablespoons butter, cut into pieces
2 teaspoons grated orange zest
1/2 cup diced orange segments
1/2 cup white sugar
1/4 teaspoon cream of tartar

Crust:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
3 tablespoons boiling water

Directions
To begin making pastry dough, sift 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt.
Cut in 1/2 cup butter.
Mix with your fingerstips until the mixutre resembles bread crumbs that holds together when pinched.

Add boiling water to the flour mixture.
Stir until mixture clings in a ball.
Divide dough in half, and roll out two crusts.

Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.

In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water.
Whisk in the egg yolks.
Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes.
Remove from heat, and stir in butter and orange zest.
If desired; stir in diced orange segments.
Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.

When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C).
In a large glass or metal bowl, beat egg whites until foamy.
Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form.
Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.
Bake in preheated oven until meringue topping is golden brown, about 15 minutes.

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Refreshing and Tangy

Custard Pie

[COOK TIME: 35 MIN]

Ingredients
1 (9 inch) unbaked pie crust
3 eggs, beaten
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg white
2 1/2 cups scalded milk
1/4 teaspoon ground nutmeg

Directions
Preheat oven to 400 degrees F (205 degrees C).
Mix together eggs, sugar, salt, and vanilla.

Stir well.

Blend in the scalded milk.
Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust.

Pour custard mixture into piecrust.

Sprinkle with nutmeg.
Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean.

Cool on rack.

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Best after sitting in the fridge overnight.