Yesterday was not my best day. It kind of seemed like a lot was going wrong. Then as I was getting ready to make a delicious sounding recipe (Peanut Butter Crunch Pie) I opened up my cornstarch and it was empty! Bummer! I had already made the pie crust so I had to find another recipe to make that I already had all the ingredients for as I was car less for the day. I found this one in my Better Homes and Gardens New Cook Book. It was pretty good, I was actually pleasantly surprised at how much I enjoyed it!
- 1 baked pie shell, store-bought, or make your favorite recipe,cooled
- 3 eggs, separated
- 1 1/2 cups brown sugar
- 1/3 cup all-purpose flour
- 2 1/4 cups milk
- 2 tbsp butter
- 1 tsp vanilla extract
For the Meringue:
- 1/2 tsp vanilla
- 1/4 tsp cream of tartar
- 6 Tbsp sugar
1. Mix together the brown sugar and flour in saucepan and gradually add the milk. Stir over medium heat until thickened and bubbly, cook for one additional minute. In separate bowl beat egg yolks with a fork. Add a small amount of hot sugar mixture to egg yolks, stir in about a cup. Add egg yolk mixture back to pot and bring to a gentle boil. Cook for 2 minutes. Remove from heat and stir in vanilla and butter, top with lid to keep warm.
2. Make your meringue, beat your egg whites, vanilla and cream of tartar together using either your stand mixer or electric mixer, gradually add sugar. Beat until stiff and glossy peaks form.
3. Pour butterscotch mixture into cooled pie shell and top with meringue, making sure to seal it right to the pie crust.
4. Bake at 350 degrees for 15 minutes. Cool for one hour, place in fridge and cool at least 4 hours more.
5. Eat and enjoy!
On Monday evening we had BBQ Bacon Cheeseburgers which left me with a half pound of bacon to use up somehow. I know I could have just made the standard bacon and eggs, but I usually like to get creative and use it up for dinner. I had all the ingredients on hand for this delish sounding dinner pie, except fresh basil , which my lovely husband picked up for me. It was a very satisfying meal, and very popular with the whole family. I will definitely be making this one again!
Original recipe by DonnaK at Allrecipes
- 1 (9 inch) deep dish pie crust
- 4 large tomatoes, peeled and sliced
- 1/2 cup chopped fresh basil
- 3 green onions, thinly sliced
- 1/2 pound bacon – cooked, drained, and chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- 2 cups shredded Cheddar cheese
- 1/4 cup mayonnaise
1. Pre-heat oven to 375 degrees.
2. Prepare pie crust.
3. Layer Tomatoes,then basil, green onions, spices and bacon.
4. Mix cheddar and mayo in small bowl and spread over bacon layer.
5. Cover with tin-foil and bake for 30 minutes.
6. Remove tin-foil bake for additional 30 minutes.
I am having another almost cooking free weekend. Those summer BBQ’s are just so plentiful with all this good weather we have been having. Tomorrow evening I am off to spend some time with my parents in Drumheller, so I made a little something for Hubby to snack on while we are away. He’ll miss us, and my cooking for him.
Recipe from Betty Crocker Country Cooking
- Pie crust-single
- 3 egg yolks
- 1 1/2 cups sugar
- 1/3 cup + 1 Tbsp. cornstarch
- 1 1/2 cups water
- 3 Tbsp. butter
- 2 tsp. lemon peel
- 1/2 cup lemon juice
- 2 drops yellow food coloring
- 3 egg whites
- 1/4 tsp cream of tartar
- 6 Tbsp. Sugar
- 1/2 tsp.vanilla
1. Prepare and bake pie crust.
2. Put egg yolks in small bowl, gently whisk with fork. Set aside egg whites for meringue.
3. In 2 quart saucepan mix sugar and cornstarch. Slowly add water. Bring to a boil over medium heat.Boil for 1 minute.
4. Stir half of hot sugar mixture into egg yolks, pour back into the sauce pan. Bring to boil again, boil for 1 minute.
5. Stir in butter, lemon peel, lemon juice and food coloring. Pour into baked pie shell.
6. To make meringue, Beat egg whites and cream of tartar on high speed until foamy. Add sugar 1 Tablespoon at a time and vanilla. Beat until stiff and glossy. Pour over hot lemon filling.
7. Bake at 400 degrees for 10-12 minutes.
8. Cool on counter for about 2 hours, refridgerate until ready to serve.