Originally Published: May 16, 2008 9:31 p.m.
Pie. The three-letter word that excites most peoples' taste buds in any season. Today we feature some more of the community recipes sent in as well as a couple of different twists on the usual pie offerings.
CHOCOLATE MINT BAVARIAN PIE
This is from Jerry and Karen Myhr of Prescott Valley. It may be a bit of nostalgia from the many people here from the Midwest, as it came from a Kitchen Klatter 1960s-era radio show. They state that Lucille, the show's host, says you must measure the mint flavoring exactly and this recipe will give you results fine restaurants build fame on.
Vanilla Wafer Crust:
1-1/3 cups crushed vanilla wafer crumbs
1/4 cups sugar
4 tbsp. butter
Combine finely crushed crumbs with sugar and melted butter. Press into 9-inch pie tin. Bake in 375 oven for five or six minutes. Crust may be used without baking, but baking adds the extra crunch and flavor. Sounds worth doing! Cool crust slightly.
Bavarian Mint Filling:
1/2 cup butter
1/4 cup sugar
2 squares unsweetened chocolate1 tsp. mint flavoring (for filling)
1 bar German sweet chocolate
1 cup heavy cream, whipped
2 tbsp. powdered sugar
1/4 tsp. mint flavoring (topping)
Put unsweetened chocolate and German sweet chocolate bar in top of double boiler to melt.
Cream butter and sugar together until as smooth
as whipped cream. Add 3 eggs that have been beaten until extremely light and frothy. Add melted chocolate and stir until very smooth. Lastly, add mint flavoring and stir well. Turn into cooled crumb crust.
Topping: When firm, cover with heavy cream that has been whipped until thick and to which you have added the 2 tbsp. powdered sugar and 1/4 tsp. mint flavoring. If you have leftover crumbs from the crust you may sprinkle on top of whipped cream for a nice presentation.
Also from Jerry and Karen Myhr, and it is a family favorite from the 1950s. That sounds like a real "tried and true" recipe.
1 large package large marshmallows (about 33)
1/2 cup milk
2 squares baking chocolate, grated (reserve 3 tbsp. for garnish on top)
1/20 pint whipping cream, whipped
1/2 tsp. vanilla
Prepared 9 inch Graham cracker crust
Heat the marshmallows and milk in double boiler to melt, blending with a spoon. Cool enough to not melt the grated chocolate. Blend the grated chocolate, minus the reserved 3 tbsp. and the vanilla, into the whipped cream and then stir into the cooled marshmallow mix. Pour final mixture into the graham cracker crust. Sprinkle top with reserved grated chocolate.
CREAMY WATERMELON PIE
As we move into summer and melon season, this sounds refreshing and light and just a little different.
1 can (14 oz.) sweetened condensed milk
1/4 cup lime juice
1 2/3 cup whipped topping
2 cups seeded cubed watermelon
1 graham cracker crust
Watermelon balls and fresh mint garnish, opt.
In bowl, combine milk and lime juice; fold in whipped topping and cubed watermelon. Pour into crust.
Refrigerate at least 2 hours before slicing to firm up. Garnish with watermelon balls and mint if desired. Serves 6-8.
DELICIOUS TOMATO PIE
Not all pie is served for dessert, so here is a main dish pie as tomatoes come into season.
1-1/4 pounds plum tomatoes (about 5 large), cut into 1/2 inch slices
1 pastry shell (9 inches), baked
1/2 cup thinly sliced green onions
2 tbsp. minced fresh basil
1/4 tsp. each salt and pepper
1/2 cup reduced-fat mayonnaise
1/2 cup shredded reduced cheddar cheese
2 bacon strips, cooked and crumbled
2 tbsp. shredded parmesan cheese
Place half of tomatoes in pastry shell. Top with onions and remaining tomatoes. Sprinkle with basil, salt and pepper. Combine mayonnaise and cheese; spread over tomatoes, leaving 1-1/2 inch around edge. Sprinkle with bacon and parmesan cheese. Serves 6-8.
NOTE: The Myhrs' recipe for Brownie Delight has a story with it which I mention to encourage families to tell these stories to pass down to keep traditions going for the young. Summer is also a time for family celebrations and reunions which is the perfect time for simple or elaborate family cookbooks and the kids can help, too.