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Overcoming the fear of making homemade pies
I learned to make my famous pecan pies from an adaptation of a recipe found in River Roads cookbook, by the Junior League of Baton Rouge. I only bake pies at Christmas and Thanksgiving. I'm afraid I'm passing down the same baking handicap to Erin. Joy on the other hand, loves to make pies. She is undaunted by the fear of making a homemade pie crust. To her, pie making is just second nature. But then, as I have told ya'll before, Joy is an excellent cook. I'm going to overcome the fears and make one pie per month.
Here are some recipes Joy gave me to put me on the right path. Ya'll can enjoy them too! Mix sugar, flour, salt & cocoa. Add enough milk to moisten. Beat egg yolks and add milk, stir in other mixture. Cook over medium heat, stirring constantly until thickened. Cook for about one minute, remove from heat and add vanilla & butter, stirring well. Pour into baked pie shell.
Blend eggs whites with cream of tartar at high speed until frothy. Gradually add 6 T sugar and beat until stiff and glossy. Cover pie with meringue mixture and bake at 375 degrees until browned.
Cook pie filling according to package directions adding sugar. Cut cream cheese into mixture so it will dissolve quickly. Joy uses a little more cream cheese than the recipe calls for. Fold beaten egg whites into lemon mixture and pour into baked pie crust.
Blend flour & shortening, add egg and mix well. Put into center of pie plate, press out till pie plate is covered. Bake at 400 degrees until light brown.
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