February 1, 2013
Sweet Potato Pie
February: Sweet Potato Month
As Valentine’s Day draws near, February focuses on sweethearts—and sweet potatoes! Islander follows the old adage that a way to her man’s heart is through his stomach and makes a southern-style staple as a dessert for Highlander. So she bakes a sweet potato pie for her sweetie pie! Instead of peeling, boiling and mashing sweet potatoes, this recipe is made even easier and quicker by using a canned casserole. Sweet potato pie is considered food for the soul—classic and comforting, it is a heartwarming treat to make and eat during Sweet Potato Month.
(Adapted from Glory Foods)
- 1 can (15 ounces) mashed sweet potatoes (we used Glory Foods brand sweet potato casserole)
- 3 tablespoons butter, melted
- 2 eggs
- 1 cup sweetened condensed milk (not quite a full 14-ounce can)
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 9-inch deep dish pie crust/shell, raw and frozen
In a microwavable measuring cup, melt the butter and set aside to cool slightly. In a large bowl, beat the eggs with the sweetened condensed milk. Stir in the vanilla extract.
Add the melted butter. Stir in the cornstarch. Then mix in the mashed sweet potatoes until the batter is smooth. Pour into the pie crust.
Place on a cookie sheet and bake in the center of a preheated oven at 400 degrees F for 10 minutes. Remove from the oven, place foil or pie crust shields around the rim of the pie, return to the oven and bake at a reduced heat of 300 degrees F for another 40 minutes. Test for doneness by inserting a toothpick in the center of the pie (it should come out clean; if not, bake for another 5-10 minutes). Remove from the oven and cool the pie completely. Slice into 6-8 wedges and serve with a dollop of whipped cream (optional).
- Draw a heart on the sweet potato pie using the nozzle of canned whipped cream for a festive and fun Valentine’s food.
- Search our blog for other recipes containing sweet potatoes as an ingredient.
- Search our blog for more pie recipes.
January 24, 2013
Chocolate Peanut Butter Pie
January 24: National Peanut Butter Day
Islander and her brother often travel together to attend work-related conferences because they are in the same field. On one of their trips, the weary travelers walked to a restaurant near their hotel and quickly devoured their dinner. But they also wanted to eat something sweet afterwards. They split a chocolate peanut butter pie—oh my! It was a deliciously decadent and terrific treat after a long day of traveling.
Upon her return home, Islander searched online for a simple recipe for chocolate peanut butter pie. She found a basic recipe that allowed her to add creative combinations of toppings of her choice (see the Notes below for other decorating ideas), although it is perfect as a plain pie, too.
On National Peanut Butter Day, give chocolate peanut butter pie a try!
(Adapted from The Pioneer Woman)
- 1 cup creamy peanut butter
- 1 (8 ounces) bar cream cheese, softened
- 1 ¼ cup powdered sugar
- 1 container (8 ounces) non-dairy whipped topping (Cool Whip)
- chocolate pie crust (we used Keebler brand Ready-Crust)
Cream together the peanut butter and cream cheese. Gradually add the powdered sugar and mix until well blended. Stir in the non-dairy whipped topping until light and fluffy.
Pour into the chocolate pie crust. Use a spatula to smooth out the top. Refrigerate for an hour or until firm. Decorate as desired.
- Make this chocolate peanut butter pie pretty by sprinkling chocolate curls/chips and peanut butter baking morsels, drizzling melted chocolate or peanut butter or adding crushed peanuts or chopped chocolate peanut butter candies (such as Reese’s brand) on top.
- Search our blog for more recipes containing peanut butter.
January 23, 2013
French Silk Pie
January 23: National Pie Day
Scared of salmonella but still want a slice of French silk pie? The classic confection contains raw eggs but we wanted to try a recipe that uses cooked eggs—just to be safe, especially when serving guests whose digestive systems are sensitive (like Islander’s).
French Silk Pie is like a chocolate pudding cream pie but richer and velvety smooth. We chocoholics now prefer it over the latter but the raw eggs made this a rare indulgence.
Cook’s Country adapted Pillsbury’s award-winning original French silk pie recipe by cooking the eggs over a double boiler and increasing the amount of chocolate (we especially liked that part!) for a fuller flavor and deep, dark color. Now we can enjoy this delicious dessert without worrying too much about salmonella poisoning.
For peace of mind, have a piece of French Silk Pie (with cooked eggs in the filling) for National Pie Day.
(Adapted from Cook’s Country)
- 1 baked pie crust (we used Pillsbury brand deep dish frozen crust)
- 2 cups heavy whipping cream, divided use
- 3 whole eggs
- ¾ cup sugar
- 2 tablespoons water
- 1 teaspoon vanilla
- 1 stick (½ cup) butter, softened and cut into chunks
- 8 (1 ounce each) squares unsweetened chocolate (we used Bakers brand), melted
- chocolate shavings or curls (optional)
Brown the pie crust in the oven and let cool. In a large bowl, beat the cream until stiff peaks form. Refrigerate the cream while preparing the other ingredients. In a glass mixing bowl, combine the eggs, sugar and water.
Place over a pot of simmering hot water to act as a double boiler. Avoid scrambling the eggs by immediately beating the egg mixture on high speed until smooth, pale and frothy (about 7-10 minutes or until a thermometer reaches 160 degrees F). Remove the bowl from the double boiler and continue beating on high speed for another 10 minutes or until cool. Beat in the vanilla and softened chunks of butter. Mix in the melted chocolate until smooth.
Gently fold in half of the whipped cream until well blended with the chocolate. Pour into the prepared crust. Smooth the top with a spatula. Refrigerate at least three hours or overnight to set until firm. With the remaining whipped cream, fill a pastry bag and pipe decorative swirls over the pie. Sprinkle the top with chocolate shavings or curls (optional). Refrigerate until ready to serve.
- Substitute one cup of the whipped cream for Cool Whip non-dairy whipped topping. Cool Whip is smoother and light but firm for piping the decorations on pies.
- Substitute unsweetened baking squares for semi-sweet for a sweeter French Silk Pie.
- Substitute the store-bought pastry pie shell for a homemade recipe.
- Search our blog for other pie recipes.