White Pie Recipes

Steps:

• Combine the sugar and egg yolks in the top of a double boiler over barely simmering water.
• Heat the mixture, whisking constantly, until thick enough to coat the back of a spoon, about 7-8 minutes.
• Remove pan from heat; whisk in bourbon; remove insert from the double boiler and set the custard aside to cool.
• When the custard has cooled, pour the coffee into a small bowl; sprinkle the gelatin over the coffee; set aside for 5 minutes.
• Transfer the coffee mixture to a small saucepan and gently heat, whisking until the gelatin has dissolved, about 1-2 minutes.
• Remove from the heat and gradually whisk into the custard mixture.
• Scrape the custard into a large bowl and refrigerate, whisking every few minutes.
• As soon as you refrigerate the custard, using a chilled bowl and chilled beaters, beat the cream using an electric mixer, until soft peaks form.
• Add in the Kahlua and vanilla and beat briefly.
• Add in the powdered sugar and beat briefly again, until stiff but not grainy.
• As soon as the refrigerated custard shows signs of thickening, remove it from the refrigerator and whisk in about 1/2 cup of the whipped cream until smooth.
• Add the remaining whipped cream in 2 parts, gently folding the mixtures together until evenly combined.
• Transfer the filling into the chilled pie shell, smoothing the top.
• Cover with loosely tented foil and refrigerate for at least 4 hours or overnight.
• Garnish with chocolate-covered coffee beans before serving.

Steps:

• In a saucepan cook flour, cornstarch, sugar, salt,egg whites and milk until bubbling, stirring constantly; continue to cook and stir another 3 minutes.
• Remove from heat and add butter, white vanilla and almond extract, stir.
• Lay plastic wrap on pudding surface and allow to cool; pour into cool pie shell and chill, again covering surface with plastic wrap.
• When ready to serve top with whipped topping and sprinkle with ground almonds.

Steps:

• Combine all crust ingredients and mash into the bottom of a greased 9x11 cake pan. Bake for 10 minutes in a 300 degree F oven. Set crust aside to cool while you prepare the filling.
• Combine cream, sugar, eggs, vanilla, and cornstarch into a medium sauce pan and bring to a boil over a medium flame. As the filling begins to thicken, add the butter, vanilla, and white chocolate chips. When the filling has thickened turn off the heat and whisk in the cream cheese. Pour the filling on top of the crust.
• Allow to cool in the refrigerator for at least thirty minutes. Then take the Cool Whip and spread over the top of the filling. Garnish with the remaining macadamia nuts and chill until ready to serve.

Steps:

• For the Chocolate Wafer Crust:
• Coat a 9-inch pie pan with 2 teaspoons of the butter. In a food processor, chop the chocolate cookies into fine crumbs. Transfer to a small bowl and mix in the rest of the melted butter. Pat the mixture over the bottom and sides of the pan. Chill for at least 30 minutes.
• Set a rack in the middle of the oven and preheat to 350 degrees. Bake the pie crust for 8 to 10 minutes, until set and dry. Place on a rack to cool.
• For the Grasshopper Filling: Finely chop the white chocolate and put it in a medium bowl. In a small saucepan, over medium heat, bring 1/2 cup of the cream just to a simmer. Pour it over the chocolate and stir with a whisk until smooth and blended. Stir in the remaining 1/2 cup of cream and refrigerate for 30 minutes, until completely chilled. Whip to soft peaks, about 2 minutes, and place in the refrigerator until ready to use. In a small bowl, soften the gelatin by stirring in into the milk. Set aside.
• Combine the yolks, eggs, and sugar in a medium bowl or double boiler and place it over a pan of slowly boiling water. Whisk until very hot to the touch but not scrambled (160 degrees). Remove the bowl from the heat and continue to whisk (you may switch to an electric mixer) until mixture is thick, double in volume, and, when tipped from a spoon, holds a ribbon shape for 2 seconds, about 2 minutes. Whisk in the creme de menthe and/or peppermint extract, if using.
• Set the bowl of the gelatin over the pan of simmering water until gelatin has dissolved, about 1 minute, then whisk it into the egg mixture. Set aside to cool down to tepid. Whip the white chocolate cream until just thickened, then fold it into the egg mixture. Scrape the filling into the pie shell and refrigerate until set, at least 2 hours or overnight.
• Garnish with chocolate curls or sprinkles.

Steps:

• For the stew: Melt butter in a large skillet over medium. Add the leeks to the pot and season with salt and pepper. Cook, stirring frequently, for 5 to 6 minutes, or until the leeks start to soften and turn golden brown. Stir in the garlic, sage and thyme and cook for 1 minute.
• Stir in the beans then sprinkle over the flour and mix well to combine. Slowly pour in the broth, turn the heat up to medium-high and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until thickened and the leeks are very tender. Add the frozen peas, sour cream and lemon juice to taste. Set aside to cool slightly.
• While the stew cools, make the buttermilk biscuits: Whisk together the flour, baking powder, salt and garlic powder in a large bowl. Add in the butter and cut or snap it into the flour until the pieces of butter are about the size of a pea. Stir in the grated cheese and make a well in the center. Pour in the buttermilk and gently mix until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and bring the dough together. Press it out into a 2-centimeter (1-inch) thick rectangle, then fold it over onto itself. Press and fold the dough two more times, then flatten again to 2 centimeters (1 inch) thick. Trim any wonky edges and cut the dough into 8 rough squares.
• If serving immediately, preheat the oven to 400 degrees F/200 degrees C. Transfer all or a portion of the stew to a casserole dish and top with all or a portion of the biscuits. Brush the biscuits with the melted butter and bake for 30 to 35 minutes. Allow the pot pie to cool slightly before serving.

Steps:

• Preheat a pizza stone if you use one along with the oven to 425 degrees F.
• Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.

Steps:

• In a large mixing bowl, combine the apples, pears, and 1/3 cup sugar; mix well.
• Add in the wine and mix again; set aside for 1 hour, stirring occasionally.
• Drain off all the juice and transfer drained juice to a saucepan; bring to a boil.
• Continue to boil gently until reduced to 1/2 to 2/3 cup.
• Pour reduced juice back over the fruit and mix well.
• In a small mixing bowl, combine 2 tablespoons sugar and the cornstarch; stir this mixture into the fruit.
• Stir in the lemon zest, vanilla, and salt.
• Turn the filling into the chilled pie crust; dot the top with butter.
• Roll out the remaining half of the double crust pie pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
• Moistened the outer edge of the pie shell with a pastry brush.
• Invert the top pastry over the filling; center, and peel off wax paper.
• Press the top and bottom pastries together along the dampened edge.
• Trim the pastry flush with the edge of the pan.
• Crimp pie pastry edges as desired.
• Poke several steam vents in the top of the pie with a fork or paring knife.
• Place pie on the center oven rack and bake in a 400 degree oven for 30 minutes.
• Lower the temperature to 375 and rotate the pie 180° (the side facing the back of the oven should now be facing the front of the oven.
• Bake 25-30 minutes or until the pie is golden brown.
• Transfer pie to a wire rack and let cool for 2 hours before serving (very important).

Steps:

• Pour 1 cup of the cold milk into medium bowl. Add dry devil's food flavor pudding mix. Beat with wire whisk 1 minute. (Mixture will be thick.) Gently stir in 1/2 of the whipped topping. Spoon evenly into crust.
• Pour remaining 1 cup cold milk into another medium bowl. Add dry white chocolate flavor pudding mix. Beat with wire whisk 1 minute. (Mixture will be thick.) Gently stir in remaining whipped topping. Spread over pudding layer in crust.
• Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Steps:

• In small bowl, soak gelatin in cold water; set aside.
• In saucepan, mix 1/2 cup sugar, flour, salt and milk.
• Cook over low heat, stirring until mixture comes to a boil.
• Boil for 1 minute; remove from heat.
• Stir in softened gelatin.
• Cool.
• When partially set, beat until smooth.
• Blend in vanilla, almond extract and whipped cream.
• In separate bowl, beat egg whites and cream of tartar until stiff.
• Add 1/2 cup sugar and beat until soft peaks from.
• Fold into gelatin mixture; then fold in flaked coconut.
• Divide into baked pie shells.
• If desired, sprinkle with additional flaked coconut.
• Store in refrigerator until ready to serve.

Steps:

• Preheat oven to 350°. In a small bowl, combine 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle half the mixture in the bottoms of both pie crusts; bake until lightly browned, 7-10 minutes. , Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, about 10-15 minutes, stirring occasionally. Drain. , In a large bowl, mash potatoes with butter; beat until fluffy. Add eggs, condensed milk and vanilla; mix well. Stirring continuously, slowly add evaporated milk; mix until smooth. Add remaining sugar, cinnamon and nutmeg; mix well. Pour potato mixture into prepared crusts; do not over-fill. Sprinkle with remaining cinnamon sugar mixture. Bake until pie is set or until a knife inserted in the center comes out clean, about 45 minutes. Cool on a wire rack 1 hour before serving. If desired, sprinkle with confectioner's sugar.

Steps:

• prepare pie crust.
• mix pudding, half and half, and milk with an electric mixer on high for about 5 mins (until stiff peaks form).
• pour over pie crust.
• refrigerate for 1 hour.