PUMPKIN PIE WITH WHIPPED CREAM AND CINNAMON
Steps:
- For the crust: Combine the water and vinegar in a liquid measuring cup and stick it in the fridge (or even the freezer) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets or pulse in the food processor, incorporating the butter so that about three-quarters of the mixture is mealy. (It's ok if there are still some slightly larger bits of butter.) Drizzle in the cold water and vinegar and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together. Turn it out onto a clean surface, divide the dough in two and pat into discs. One disc will be used for the pie; save the other disc for another use. Refrigerate for 30 minutes.
- Adjust a rack to the lower third of the oven (with a pizza stone if you have one) and preheat the oven to 425 degrees F. On a floured surface, roll out one of the discs to a circle just larger than 12 to 13 inches.
- Press the dough into a 9 1/2-inch pie plate, trim any excess off, leaving a 1/2-inch overhang, fold the edges under so they sit flush with the plate and crimp them with your fingers. Dock the pie crust using a fork. Freeze for 15 minutes. Place a piece of parchment paper over the crust and fill with dried beans or pie weights and bake, about 15 minutes. Remove the parchment and then bake until pale, 3 to 5 minutes. Reduce the temperature to 375 degrees F.
- For the filling: Combine the pumpkin, brown sugar, granulated sugar, maple syrup and salt in a heavy-bottomed pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, stirring until glossy to caramelize the sugars, 10 to 15 minutes. Reduce the heat to medium-low and whisk in the cream and milk. Place the eggs in a heat safe bowl. Once the milk mixture is steamy, temper the eggs by adding a few ladles of the mixture, one at a time, to the eggs while whisking vigorously, then add them to the pumpkin mixture, whisking to combine until very smooth. Stir in the cinnamon, nutmeg and vanilla. Pour the mixture into the pie crust and bake until the edges are set but the center is still a little jiggly, 30 to 40 minutes. The internal temperature should be 175 degrees F. Let cool completely. Serve with fresh whipped cream and extra cinnamon.
CHOCOLATE CINNAMON CREAM PIE
Provided by Lillian Chou
Categories Milk/Cream Mixer Chocolate Dessert Bake Kid-Friendly Chill Cinnamon Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- Make crust:
- Preheat oven to 350°F with rack in middle.
- Stir together all crust ingredients. Press over bottom and up side of a 9-inch pie plate. Bake until set, 12 to 15 minutes, then cool.
- Make filling:
- Melt chocolate in a large bowl.
- Stir together cornstarch and 2 tablespoons brown sugar in a small bowl.
- Whisk together whole eggs and yolks in another bowl, then whisk in cornstarch mixture.
- Stir together milk, cream, salt, and remaining brown sugar in a heavy medium saucepan and bring just to a boil over medium heat. Pour half of milk mixture into egg mixture in a slow stream, whisking, then pour egg mixture into remaining milk mixture. Bring to a boil over medium-low heat, whisking constantly, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Strain through a fine-mesh sieve into melted chocolate and whisk to combine.
- Transfer hot filling to crust and chill, its surface covered with parchment, until filling is cold, about 3 hours.
- Make whipped cream:
- Beat cream with confectioners sugar and cinnamon using an electric mixer until it holds stiff peaks. Spoon over chilled filling.
- Make chocolate curls:
- Hold chocolate in your hands (or microwave on low power in 10-second intervals) until surface softens slightly. Using a vegetable peeler (preferably Y-shaped), "peel" large chocolate curls onto a paper towel. If curls are too brittle or don't form easily, rewarm chocolate just until surface softens.
- Sprinkle curls on pie.
OATMEAL CINNAMON CREAM PIES
A soft and chewy oatmeal cookie with a cinnamony filling. Sure to be a favorite in any lunch box! Store in an airtight container between layers of waxed or parchment paper in the refrigerator.
Provided by Kimberly
Categories Desserts Cookies Sandwich Cookie Recipes
Time 42m
Yield 30
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine flour, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon in a bowl.
- Combine butter, brown sugar, white sugar, eggs, molasses, and 1 teaspoon vanilla extract in a separate bowl; beat with an electric mixer until creamy and smooth. Stir in flour mixture until dough comes together. Stir in oats.
- Drop cookie dough onto the lined baking sheets, a few inches apart, using a 2-teaspoon cookie scoop.
- Bake in the preheated oven until edges are starting to brown, 7 to 10 minutes. Transfer to a wire rack to cool completely.
- Stir hot water and 1/4 teaspoon salt together in a small bowl until salt is dissolved. Let cool, about 5 minutes.
- Combine marshmallow cream, shortening, confectioners' sugar, 3/4 teaspoon vanilla extract, and 1/4 teaspoon cinnamon in a large bowl; beat with an electric mixer on high speed until fluffy. Mix in cooled salt water.
- Spread some of the filling on the back of 1 cooled cookie. Add another cookie to form a sandwich. Repeat with remaining filling and cookies.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 24.1 g, Cholesterol 28.7 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 155.8 mg, Sugar 14.3 g
CINNAMON PIE
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- In a large bowl, combine the sugar, flour, cinnamon and salt. Add the beaten egg, butter, and vanilla. Mix well and add the milk.
- Pour mixture into an unbaked 10 inch pie crust (glass pie plate is best).
- Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake for an additional 45 minutes. Let cool and serve. Refrigerate any leftovers.
Nutrition Facts : Calories 301.7 calories, Carbohydrate 41.2 g, Cholesterol 34.5 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 4.9 g, Sodium 192.1 mg, Sugar 27.3 g
CINNAMON ROLL CREAM PIE
A new take on the beloved cinnamon roll, this pie's crust and topping is a glorious display of mini cinnamon rolls with a sumptuous creamy cinnamon filling.
Provided by Food.com
Categories Pie
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For the pie crust:.
- Preheat the oven to 400 degrees F.
- Combine the 3 pie dough sheets and roll into a rectangle roughly 22 x 10 inches, dusting with flour if needed to prevent it sticking to the rolling pin and work surface.
- Mix the melted butter and vanilla together in a small bowl. Mix the brown sugar and ground cinnamon in a separate small bowl.
- Brush the dough all over with the melted butter mixture. Sprinkle evenly with cinnamon-sugar.
- Starting at a long edge, roll the dough up tightly into a snake. Cut the dough into pieces 1/2-inch thick to make tiny 'cinnamon roll' pieces.
- Take 2/3 of these cinnamon roll pieces and gently roll each one with a rolling pin to flatten slightly. Then place these all over the base and sides of a 9-inch pie pan. Use your fingertips to firmly press them together into an even layer. Make sure there are no gaps.
- Place the remaining cinnamon roll pieces onto a lined cookie sheet spaced 1 inch apart and set aside.
- Blind bake the pie crust:.
- Cut a large piece of parchment paper then use it to line the pie pan on top of the cinnamon roll pastry. Pour in ceramic baking beans or uncooked rice to weigh down the pie dough.
- Bake for 10 minutes. Lift away the baking beans with the parchment paper and bake for a further 5 minutes.
- Set aside the baked crust.
- Bake the top pieces:.
- Take the cookie sheet of extra cinnamon roll pieces and bake for 20 minutes.
- Set aside to cool.
- Make the cream filling:.
- Combine the sugar, flour, cinnamon and salt in a pot and stir together briefly. Add the milk and cream and stir together.
- Place the egg yolks into a medium bowl and set aside.
- Place the milk mixture over a medium-low heat on the stove and stir until it thickens. Remove from the heat. Pour about 1/3 cup of this hot mixture into the egg yolks and quickly stir together.
- Pour the egg yolk mixture back into the pot of milk mixture.
- Return to a low heat and stir for 2 minutes then remove from the heat. While hot, stir in the vanilla and butter then set aside to cool.
- Finish the pie:.
- Once the crust has blind baked, pour in the cooked creamy filling and spread into an even layer.
- Turn the oven down to 350 degrees F and bake the pie for a further 15-20 minutes until browned on top.
- Top with the baked cinnamon roll pieces in a decorative pattern.
- Set aside to cool completely before slicing and serving.
Nutrition Facts : Calories 352, Fat 24.4, SaturatedFat 12.2, Cholesterol 96.5, Sodium 238.1, Carbohydrate 30.4, Fiber 1.4, Sugar 15.2, Protein 3.6
CINNAMON CREAM PIE
Make and share this Cinnamon Cream Pie recipe from Food.com.
Provided by Oolala
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together the cream, sugar and flour.
- Pour into the pie crust and sprinkle with cinnamon.
- Bake at 400 degrees F. for 50 minutes.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 306.5, Fat 24, SaturatedFat 12.2, Cholesterol 61.1, Sodium 134, Carbohydrate 20.9, Fiber 1, Sugar 6.3, Protein 2.7
VANILLA CINNAMON CREAM PIE
Steps:
- 1. With vegetable peeler, cut peel from orange in strips. Cut peel into thin strips. In pan, mix orange peel strips, milk and stick cinnamon. Cook and stir over low heat 15 minutes. Remove from heat; cool slightly. Strain milk into a medium bowl; discard peel and stick cinnamon. In the same pan, mix sugar and cornstarch. Gradually stir in warm milk. Cook and stir over medium high heat until mixture is thickened and bubbly. Reduce heat and cook and stir for 2 more minutes. Remove from heat and gradually stir 1 cup hot mixture into beaten eggs. Return all of the egg mixture into pan. Bring to gentle boil (Do not boil rapidly). Cook and stir 2 minutes more. Remove from heat. Stir in margarine or butter and vanilla. In small pan, heat preserves till melted; spoon onto bottom of baked pastry shell. Gently pour hot filling on top of preserves. Cover surface with plastic wrap. Chill. In small bowl, beat whipping cream and liqueur or powdered sugar with mixer on low speed until oft peaks form. Drop form a spoon into mounds on top of pie. Sprinkle with ground cinnamon if desired. Cover and chill until serving. Serves 8
CINNAMON PIE
This is a favorite with all the men in our family. This was my great grand-mothers recipe that she made often. Simple to make - when cut you will see 3 different layer colors. *Note - due to several reviews I am updating to strongly suggest the following: You need to use at least a 9" deep dish pan for this recipe. A normal 9" will not work. This recipe does not set up if you halve it. The batter is very thin.
Provided by CindiJ
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Mix first six ingredients together with wire whisk- batter will be slightly lumpy.
- The batter is very thin.
- Pour into unbaked 10" or 11" pie crust. If you do use a 9" make sure it is a deep dish. This fills the shell completely and this is normal.
- Bake approximately 45 minutes or until set. If you see that it is not setting up properly, cover crust with foil or crust protector and bake an additional 10-15 minutes until set.
- Let cool before cutting.
Nutrition Facts : Calories 380.4, Fat 12.8, SaturatedFat 4.5, Cholesterol 100.6, Sodium 180.2, Carbohydrate 63.5, Fiber 1.9, Sugar 50.1, Protein 4.8
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- Preheat the oven to 450 degrees F. Roll a store-bought or homemade pie crust out on a floured work surface, into a 14-inch circle. Hold one side of the pie crust over the rolling pin and carefully roll it over the top of the rolling pin to transfer it to a deep-dish pie pan. Don't stretch the pie crust, but gently move it into the center of the pie pan. Turn the edges underneath and crimp the edges to seal. Do this with a fork or with your fingers.
- Place a large piece of foil or parchment paper over the pie crust and gently shape it over the dough. Fill the foil with ceramic pie weights, or dried beans. Bake the crust for 10-15 minutes. Take out of the oven and cool completely. Remove the foil and weights.
- Once the pie crust is cool, pour the heavy cream in the bowl of a stand mixer with a whip attachment. Add 1/3 cup brown sugar and beat on high until whipped to firm peaks. Scoop the whipped cream out of the mixing bowl and refrigerate until ready to use.
- Next place the cream cheese, remaining 1/3 cup brown sugar, and cinnamon in the stand mixing bowl. Beat on high to soften the cream cheese. Then turn on low and alternate adding the instant pudding powder and the milk, until both are well combine and the mixture is smooth.
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