All things PIE

• All things PIE jones Posted : 11/15/2006 12:46:45 PM As Thanksgiving is nearly upon us I'm sure many of you are bringing out your best pie recipes. For some reason I have volunteered to bake a pie for the family gathering and I don't have the slightest clue how to do it! So post here your best pies, your easiest pies, your holiday pies. If anyone has any diabetes-friendly pie recipes they would be especially welcomed by me as some of my in-laws are on restricted diets. TIA! LIKE 9 REPLIES 123 VIEWS LAST POST CHERISE CAVER Like Share You have posted to a forum that requires a moderator to approve posts before they are publicly available. Hey, it's way more fun when you sign up or log in Connect With Connect With Sign Up Login
• sooner Posted : 11/15/2006 12:56:12 PM This is an awesome, fairly easy pecan pie! Carmel Pecan Pie 1 (9 inch) unbaked pie crust 34 individually wrapped caramels, unwrapped 1/4 cup butter 1/4 cup milk 1/2 cup brown sugar 3 eggs 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1 1/2 cup pecan halves Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside. In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust. Bake in the preheated oven for 50 to 60 minutes, or until pastry is golden brown. Allow to cool until filling is firm. 0 LIKE Like Share You have posted to a forum that requires a moderator to approve posts before they are publicly available. Hey, it's way more fun when you sign up or log in Connect With Connect With Sign Up Login
• jjsmom06 Posted : 11/15/2006 1:00:01 PM This is an awesome, fairly easy pecan pie! Carmel Pecan Pie 1 (9 inch) unbaked pie crust 34 individually wrapped caramels, unwrapped 1/4 cup butter 1/4 cup milk 1/2 cup brown sugar 3 eggs 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1 1/2 cup pecan halves Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside. In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust. Bake in the preheated oven for 50 to 60 minutes, or until pastry is golden brown. Allow to cool until filling is firm.   Kelli- that is awesome sounding...I LOVE pecan pie![sm=dance.gif] 0 LIKE Like Share You have posted to a forum that requires a moderator to approve posts before they are publicly available. Hey, it's way more fun when you sign up or log in Connect With Connect With Sign Up Login
• sooner Posted : 11/15/2006 1:04:21 PM Oops, I forgot - be sure to use a DEEP DISH crust. It's too much filling for a regular. That pie is amazing - and I never liked pecan pie before. 0 LIKE Like Share You have posted to a forum that requires a moderator to approve posts before they are publicly available. Hey, it's way more fun when you sign up or log in Connect With Connect With Sign Up Login
• Paula Diffenbaugh Posted : 11/15/2006 4:32:02 PM That sounds like something fun and easy.  My 4-year-old who loves helping could do all the unwrapping of the caramels.  I'm definately trying this one. 0 LIKE Like Share You have posted to a forum that requires a moderator to approve posts before they are publicly available. Hey, it's way more fun when you sign up or log in Connect With Connect With Sign Up Login
• jones Posted : 11/19/2006 11:24:32 AM Hm, yesterday I baked a practice pie from a recipe for low-carb sugarless pumpkin pie that I found online. It was HORRIBLE. Very very runny and just terrible, not pie-like at all although the flavor wasn't bad. Can anyone help me improve upon this recipe? I was thinking of changing the soy milk into evaporated milk though that will up the carbs a bit. Here it is -   1 15 oz can pumpkin 2 eggs 2/3 cup unsweetened soy milk (or milk or cream - milk has more carbs, so adjust) 1/3 cup cream 1 C sugar equivalent from artificial sweetener 1 teaspoon dark molasses (optional) 2 teaspoon cinnamon 1 scant teaspoon t nutmeg 1/4 teaspoon ground ginger Pinch cloves 1/4 t salt 0 LIKE Like Share You have posted to a forum that requires a moderator to approve posts before they are publicly available. Hey, it's way more fun when you sign up or log in Connect With Connect With Sign Up Login
• Michelle Posted : 11/19/2006 1:11:38 PM I'm not sure you'd still need the cream in that if you're changing the soy milk to evap milk, losing that extra liquid should help firm it up.  0 LIKE Like Share You have posted to a forum that requires a moderator to approve posts before they are publicly available. Hey, it's way more fun when you sign up or log in Connect With Connect With Sign Up Login
• Frazer Posted : 11/19/2006 1:22:39 PM i just use frozen pie from the freezer (i don't think that helps you[&:][&:]) 0 LIKE Like Share You have posted to a forum that requires a moderator to approve posts before they are publicly available. Hey, it's way more fun when you sign up or log in Connect With Connect With Sign Up Login
• jones Posted : 12/1/2006 6:38:17 PM For anyone who might be interested I cut the soy milk in half on that recipe and the pie came out good. [sm=wink2.gif] 0 LIKE Like Share You have posted to a forum that requires a moderator to approve posts before they are publicly available. Hey, it's way more fun when you sign up or log in Connect With Connect With Sign Up Login
• Cherise Caver Posted : 12/7/2006 1:21:04 AM darn, I have a great chocolate silk pie recipe...if only I could find it 0 LIKE Like Share You have posted to a forum that requires a moderator to approve posts before they are publicly available. Hey, it's way more fun when you sign up or log in Connect With Connect With Sign Up Login