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Full Online Book HomeLearning KitchenPies - Maple - Sugaring-off Pie
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Pies - Maple -  Sugaring-off Pie Post by :Atkinson Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2011

Click below to download : Pies - Maple - Sugaring-off Pie (Format : PDF)

Pies - Maple - Sugaring-off Pie

2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 cups milk
1 cup maple syrup
3 egg yolks, beaten
1 tablespoon butter
1/2 teaspoon maple extract
Cereal-Nut Crust (recipe below)
Whipped cream and peanuts for garnish

Combine sugar, cornstarch and salt in saucepan. Gradually stir in milk and syrup. Cook over medium heat, stirring constantly, until mixture thickens and boils.
Gradually beat hot mixture into egg yolks. Replace on heat. Cook and stir over low heat until mixture is very thick. Stir in butter and maple extract. Cool slightly.
Pour into baked pie shell. Chill until firm.

To serve, garnish with whipped cream and peanuts. Makes 8 servings.

Cereal Nut Crust:
1 cup crushed Rice Chex (or similar cereal)
1/4 cup sugar
1/4 cup finely chopped salted peanuts
1/4 cup soft butter or margarine
2 teaspoons hot water

Butter 9-inch pie plate.

Combine crumbs, sugar, and peanuts. Add butter and water. Blend until uniform.
With back of teaspoon pack crumbs firmly and evenly onto bottom and sides of pie plate. Form an edge around top of crust, not on rim of plate. Bake in preheated 350 degree F. oven for 10 minutes. Cool.

Source: Woman's Day Encyclopedia of Cookery
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Makes 1 -9-inch pie 1-1/2 cups crushed pretzels 1/4 cup granulated sugar 2/3 cup butter or margarine, melted 1 can (14 ounces) sweetened condensed milk 1/4 cup fresh lime juice 1/4 cup Tequila 4 Tblsp. Triple Sec liqueur 1 cup fresh or frozen strawberries, chopped 2 cups whipped cream food coloring Mix crushed pretzels, margarine, and sugar. Press into the bottom and up the sides of a 9-inch pie pan. In a bowl mix Tequila, Triple Sec, condensed milk, and lime. Pour half of the mixture in another bowl. Add strawberries and a few drops of red food coloring

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Pies - Mango -  Mango Cream Pie
Mango nectar may be found in the Mexican-food sections of most grocery stores. 1/2 (15-ounce) package refrigerated piecrusts 2 1/2 cups mango nectar 1 cup whipping cream 3 egg yolks 3/4 cup sugar 1/3 cup cornstarch 1/8 teaspoon salt 2 tablespoons butter or margarine 1 1/2 teaspoons vanilla extract Garnishes: whipped cream, fresh mango slices, fresh mint leaves Fit piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp. Bake at 425° for 7 minutes or until lightly browned; cool. Combine nectar and next 5 ingredients in a medium saucepan. Bring to a boil over medium