CITRUS ICEBOX PIE
A graham cracker crust and creamy, citrusy filling come together in this simple icebox pie. Top it with homemade whipped cream for a refreshing and satisfying treat you can make and enjoy year round.
Provided by Lasheeda Perry
Categories dessert
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the crust: Preheat the oven to 350 degrees F. Stir together the graham cracker crumbs, sugar and melted butter in a medium bowl until combined. Use the bottom of a measuring cup to press the crumbs firmly into the bottom and up the sides of a 9-inch pie plate. Bake until the crumbs have toasted and set, 8 to 10 minutes. Transfer to a wire rack and let cool completely.
- For the filling and graham cracker layer: Puree the cream cheese and sweetened condensed milk in a food processor until silky and completely smooth, scraping down the sides of the bowl with a rubber spatula as needed. Add the citrus zest, juice and salt, then pulse until combined.
- Pour half of the filling into the cooled cookie crust, then sprinkle with the chopped graham crackers. Top with the remaining filling, then smooth out the top into an even layer with an offset spatula. Refrigerate until chilled through and set, at least 4 hours but preferably overnight.
- For the whipped cream topping: Whisk together the heavy cream and confectioners' sugar in a large bowl until stiff peaks form. Transfer to a piping bag fitted with a star tip. Pipe large star-shaped dollops of whipped cream around the edge of the pie, then decorate with lime and lemon rounds-you can cut slits in them first then twist the rounds, if desired. Cut the pie wedges and serve chilled.
ALMOND CHERRY PIE - 2003 1ST PLACE FRUIT/BERRY
Steps:
- Crust:
- In large bowl, stir together flour, salt and baking powder. Cut in shortening. Break egg into a liquid measuring cup. Add vinegar and enough water to make 1 cup. Beat with fork to mix. Add liquid to dry ingredients, stirring lightly with fork until moistened. Divide into 5 equal parts. Shape into flat 6-inch disks and wrap in plastic. Refrigerate 2 disks; freeze the rest. After 30 minutes, roll 1 refrigerated disk into a 10-inch round. Fit into 9-inch pie plate. Leave dough over edge of plate (do not trim off excess).
- Preheat oven to 400 degrees F.
- Filling:
- In medium saucepan, combine 3/4 cup of the sugar and cornstarch. Stir in reserved 3/4 cup cherry liquid. Bring to a boil, stirring constantly with whisk. Cook 1 minute. Whisk in butter, almond extract, food coloring and remaining sugar. Remove from heat. Fold in cherries. Set aside. In small saucepan, combine milk, sugar and almonds for topping. Bring to boil, stirring and cooking 3 minutes.
- Topping:
- For lattice top, roll dough disk into a 10-inch round. Cut dough into 1/2-inch wide strips. Pour filling into bottom crust. Weave strips in lattice design over filling. Trim strips even with bottom crust. Moisten strips with water, fold under with bottom crust and pinch rim to make fluted edge. Brush strips with sugar almond topping.
- Bake until crust is golden brown, about 30 to 45 minutes.
RICK BAYLESS'S YUCATECANSTYLE FRESH COCONUT PIE
Steps:
- Preheat the oven to 325 degrees F. Toast the almonds on a baking sheet in the oven stirring occasionally, until golden, 7 to 10 minutes. Cool; set 1/2 cup of the almonds aside. In a food processor; pulverize the remaining almonds with the sugar. Add the bread and pulse the machine until reduced to fine crumbs. Drizzle in the melted butter and pulse to mix thoroughly. Evenly pat the mixture over the bottom and sides of a 3/4-inch deep, 9-inch tart pan with a removable bottom. Refrigerate several minutes to set.
- Twist a corkscrew (or dive an ice pick or screwdriver) into 2 of the coconut's "eyes" (the dark indentations on one end), then drain the trapped liquid into a cup (strain if it contains any bits of coconut shell). Place the coconut on a baking sheet and put into the oven for about 15 minutes to help loosen the flesh from the shell. With a hammer crack the coconut into several pieces, then use a small knife or screwdriver to pry the flesh from the shell. Use a paring knife or a vegetable peeler to peel away the dark brown skin.
- In a food processor (or, with determination and stamina, using a four-sided grater) grate the coconut into medium fine shreds. Measure out 2 1/2 cups for the pie; reserve the remainder for the garnish. Raise the oven temperature to 350 degrees F. In a small (1 to 1 1/2 quart) saucepan, combine the coconut water, cream and sugar. Simmer over medium heat, stirring frequently, until reduced to 1 cup, 10 to 15 minutes. Pour into a large bowl, then stir in the 2 1/2 cups of coconut, the reserved 1/2 cup almonds, the egg yolks and vanilla. Set the prepared crust onto a baking sheet, scoop in the coconut filling and bake in the middle of the oven until set and lightly browned on top, 30 to 35 minutes. Cool on a wire rack.
- While the pie is baking, toast the reserved coconut on a baking sheet in the oven, stirring occasionally, until nicely browned, 7 to 10 minutes. Cool the pie completely and slice. Place the pie back in the oven and heat for 10 minutes. Serve with sour cream and coconut.
LIME COCONUT PIE
Provided by Food Network
Time 8h30m
Number Of Ingredients 12
Steps:
- Combine cookie crumbs, coconut and melted butter. Press half of mixture onto bottom and up sides of 10 inch glass pie dish, building up sides to form an edge. Reserve remaining mixture for topping.
- Combine 4 tablespoons butter, lime juice, cornmeal, salt and 3/4 cup sugar in large metal bowl set over pot of simmering water. Cook slowly, scraping sides of bowl and whisking occasionally, 15 minutes. Add the 6 egg yolks all at once and cook, whisking occasionally until thickened, about 15 minutes. Press plastic wrap onto surface of custard. Refrigerate until cool, whisking occasionally.
- Preheat oven to 275 degrees F. Beat egg whites, cream of tartar and remaining 1/2 cup sugar until stiff and glossy. Gently fold half of beaten whites into lime custard. Then fold in remaining whites and lime zest.
- Pour filling into pie shell and sprinkle with reserved topping, covering evenly. Bake 45 minutes, until pie has risen and coconut is golden brown. (The filling should be slightly cracked and firm when pressed in the center). Cool completely. Cover with plastic and refrigerate until well chilled, at least 6 hours or overnight.
RASPBERRY CHOCOLATE MINT RIBBON PIE-2003 1ST PLACE OTHER
Provided by Food Network
Categories dessert
Time 4h35m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Crust:
- Cut shortening into salt and flour until mixture is pea-sized pieces. Add cold water slowly until mixture forms a ball. Refrigerate several hours or overnight.
- Preheat the oven to 475 degrees F.
- Roll out on a floured board. Put in pie pan. Prick crust on bottom of pan with a fork. Bake for 8 to10 minutes until light brown. Cool.
- Chocolate Filling:
- In the bowl of a mixer, combine the butter and powdered sugar and beat together until fluffy. Add the egg yolks, 1 at a time, beating after each addition. Add the peppermint and melted chocolate and mix until combined.
- Beat the egg whites in a separate mixer until they hold stiff peaks. Gently fold the whites into the butter mixture.
- Cream Cheese Filling:
- Mix together powdered sugar, vanilla and cream cheese. Fold in whipped cream until smooth.
- Raspberry Filling
- Cook until raspberries are partially cooked and run through a cheesecloth or sieve to get the seeds out. Return to heat and add sugar and cornstarch. Boil over medium heat. Spread 1/2 of the raspberry filling into baked pie shell gently. Spread 1/2 of the chocolate filling over that and chill. Spread 1/2 the cream cheese filling over the chocolate filling. Repeat the layers.
CARAMEL APPLE PIE - 2003 1ST PLACE APPLE
Steps:
- Pie Crust:
- Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
- Filling:
- Preheat oven to 450 degrees F.
- Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.
- Streusel Topping:
- Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.
FRUITS OF THE FOREST PIE-2003 FIRST PLACE NUT
Steps:
- To prepare crust by hand:
- In a narrow bowl, combine flour, salt and shortening. Using 2 knives scissors-style, cut fat into flour until only small pea-size bits of shortening remain.
- Sprinkle water over flour mixture as you toss with a fork. Don't keep stirring. Turn only about 8 to 10 times. Continue with Step 3 below.
- Or prepare crust using a food processor:
- Chill flour, shortening, butter, water.
- Measure flour into work bowl. Add salt and pulse 3 times.
- Add shortening. Pulse 6 times. Add butter that has been cup up into chunks. Pulse 4 times.
- Add water 1 tablespoon at a time. Pulse after each addition.
- Pour out of bowl onto plastic wrap. Create a 5-inch disk and flatten. Refrigerate.
- After about 15 minutes in the refrigerator, remove your disc. Place a piece of plastic wrap or parchment paper on the counter. Flour it. Cover the disk with another piece of wrap or parchment. Roll out from the center, until disk is about 11 inches in diameter. Remove top wrap, flour the surface lightly and drape crust over rolling pin. Center over pie plate and put it in. Smooth into 9 1/2-inch pie pan. Remove wrap. Trim edge to about 1/2 inch around outside of pan.
- Fold edge under and flute using thumb and forefingers to make a stand up edge. Refrigerate until ready to fill.
- To prepare filling and topping:
- Heat oven to 350 degrees F.
- Coarsely chop macadamias and almonds, put all nuts (separate large nuts from chopped) on cookie sheet and toast 5 to 6 minutes. Cool. Put hazelnuts into a kitchen towel and rub together to remove skins. Chop hazelnuts.
- Combine filling ingredients. Mix well. Sprinkle chopped nuts on bottom of crust. Arrange pecan halves, slivered almonds and cashews in attractive pattern on bottom of unfilled crust. Pour filling into pan deflecting on back of a spoon. Larger nuts will rise up to top. Cover edge of crust with foil.
- Bake for 45 minutes to 50 minutes. Test with a stainless steel knife in center. When it comes out clean, it's done. Cool completely on wire rack. Serve after cooling or wrap in heavy foil and refrigerate until next day to serve.
RICH AND VELVETY CUSTARD PIE - 2003 1ST PLACE CUSTARD
Provided by Food Network
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Crust:
- Mix all the dry ingredients together and cut in the shortening to resemble course crumbs. Beat the remaining ingredients, except the egg white, together and add to flour. Stir only to incorporate. Wrap in plastic and chill for several hours. Roll out and line pie dish. Bake crust (halfway) in a preheated 350 degree oven for 20 minutes. Brush with an egg white and bake an additional 5 minutes.
- Filling:
- Preheat the oven to 400 degrees F.
- Scald the milk and half-and-half.
- Mix together the eggs, sugar, salt and vanilla. Add the hot milk. Very carefully pour through a fine strainer and into the pie shell. Grate nutmeg over the top of the filling.
- Bake for 10 minutes on the bottom rack and then move to the middle rack and reduce the heat to 325 degrees F. Bake for approximately 25 minutes, or until knife inserted in the middle comes out clean or until the middle of the pie is almost set. It will continue to cook after it is taken out of the oven. Cool on a rack.
ORANGE COCONUT PIE
This pie took first place in a Food Network pie contest and looks delicious. I haven't actually made it yet, but it sounded so good I had to post it.
Provided by Janie Marie
Categories Pie
Time 26m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Pie Crust:
- Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
- Filling:
- In saucepan combine sugar, cornstarch, and salt. Gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat, cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into yolks. Return mixture to saucepan, bring to a gentle boil. Cook and stir 2 minutes more. Remove from stove. Stir in butter, orange peel and orange juice.
- Turn into pastry shell. Refrigerate.
- Meanwhile prepare next layer by combining cream cheese and powdered sugar until well blended. Beat in the whipped topping until light and fluffy. Spread over orange filling.
- Top with whipped topping and sprinkle with shredded coconut as desired. Chill until serving.
Nutrition Facts : Calories 685.5, Fat 39.3, SaturatedFat 13.6, Cholesterol 126.2, Sodium 449.7, Carbohydrate 76.1, Fiber 1.4, Sugar 34.3, Protein 8
ORANGE COCONUT PIE
Make and share this Orange Coconut Pie recipe from Food.com.
Provided by Theresa Thunderbird
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 7
Steps:
- Cream sugar and butter together until fluffy.
- Add eggs one at a time, beating after each addition.
- Stir in remaining ingredients.
- Pour into pie shell and bake at 350°F until filling is firm, about 45 minutes.
More about "orange coconut pie 2003 1st place citrus recipes"
ORANGE COCONUT CREAM PIE | IMPERIAL SUGAR
From imperialsugar.com
ORANGE COCONUT CREAM PIE | DIXIE CRYSTALS
From dixiecrystals.com
TROPICAL COCONUT-CITRUS PIE - SOUTHERN LIVING
From southernliving.com
RICH AND VELVETY CUSTARD PIE - 2003 1ST PLACE CUSTARD
From foodnetwork.cel29.sni.foodnetwork.com
ORANGE COCONUT PECAN PIE - GARLIC & ZEST
From garlicandzest.com
CONTEST: ORANGE COCONUT PIE - RECIPE CIRCUS
From recipecircus.com
PECAN-COCONUT PIE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
FRUITS OF THE FOREST PIE-2003 FIRST PLACE NUT RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
CITRUS AND COCONUT PIE - TASTE.COM.AU
From taste.com.au
ORANGE COCONUT PIE – 2003 1ST PLACE CITRUS – RECIPES NETWORK
From recipenet.org
RICK BAYLESS'S YUCATECANSTYLE FRESH COCONUT PIE RECIPE | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
ORANGE COCONUT PIE - 2003 1ST PLACE CITRUS RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love