The Tiny Kitchen Pecan Pie

The Tiny Kitchen Pecan Pie

Pre-heat oven to 350 degrees

1/2 cup sugar
3 Tablespoons all-purpose flour
1 1/2 cup light corn syrup
3/4 cup molasses
3 eggs large
3 Tablespoons Bourbon
1 Tablespoon orange zest
1/2 teaspoon vanilla
1 1/2 cups pecans
1 single-crust pie shell pastry (9 inches)

In a large mixing bowl, whisk together eggs, sugar, light corn syrup and molasses. Then add bourbon, orange zest, vanilla and pecans and mix until blended then pour into a pastry shell and place on a baking sheet.(this keeps pie from bubbling over in the oven). Bake for 30 to 35 minutes or until crust is golden brown and middle is set. Remove from oven and cool on rack. Serve with scoop of whipped cream, ice cream or alone — it is great either way.

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The Tiny Kitchen Key Lime Pie

Pre-heat oven to 400 degrees.  9 inch pie pan

9 whole graham crackers

2 Tablespoons sugar

1/4 cup butter melted

Put graham crackers and sugar in food processor.  Pulse until fine crumbs.  Place pan with butter into oven allowing the butter to just melt in bottom of 9 inch pie pan.  Watch carefully so that the butter does not burn.  Remove from oven and pour graham cracker crumbs in bottom of pan and mix with fork until all crumbs are coated with the melted butter.  Press with bottom of glass into bottom of pan and allow to extend up the sides, pressing crumbs against side.  Place pan into the oven again and bake for 8 to 10 minutes or until golden brown.  Set aside and allow to cool on wire rack while you make the filling.

Key Lime Pie Filling:

4 cups water

2 Tablespoons Key Lime zest

1/4 cup Key Lime juice

1 1/2 cups sugar

6 eggs — separated  (Save whites for meringue)

pinch of sea salt

3 Tablespoons cornstarch

2 Tablespoons butter

Pour water into a sauce pan with zest and bring to boil.  Put cornstarch into the cold lime juice and mix into a slurry.  Set aside.  Stir in sugar and pinch of salt into boiling zest and water.  Continue stirring until sugar is dissolved. Mix egg yokes in separate bowl until thick and creamy then add a small amount of the water, sugar, zest mixture into the egg yokes, mixing and being careful not to let the hot liquid cook the egg yokes.  After the yokes are tempered pour all into the mixture and cook on medium low.  Stirring constantly.  Pour slurry into the hot mixture and continue stirring constantly until thickened.  (If you need to add additional corn starch for thickening purposes, just mix a teaspoon with 2 tablespoons of cold water allowing each addition to cook long enough for the taste of cornstarch to cook away).  After the mixture is thickened, remove from heat and add butter a few small amounts at a time and stir allowing the butter to melt into the filling.

Cover with plastic wrap and allow to cool completely before pouring into the graham cracker shell.

Meringue:

6 egg whites that you reserved

pinch of sea salt

1/2 teaspoon cream of tarter

1/2 cup sugar

1 teaspoon vanilla

Beat with mixer until stiff peaks form.  Slowly pour in sugar and continue beating until well mixed and the peaks are stiff.  Add vanilla and mix until blended.

After filling has cooled, pour into pie shell and then frost with meringue.  Place into a hot 400 degree oven and allow to bake until meringue is golden brown.  Make sure you watch it very closely because it will burn quickly.  Remove from oven and allow to cool on rack and eat.

NOTE:  This pie does not keep well so if you make it, it would probably be best if you have enough people to eat it all at one time.

The Tiny Kitchen Cinnamon Bread Pudding

The Tiny Kitchen Cinnamon Bread Pudding

Another use for slightly stale, day old Cinnamon Bread is slicing it and laying it in a well sprayed baking dish side by side.

Preheat oven to 365 degrees

Mix together:
5 large eggs
1 teaspoon cinnamon
2 cups whole milk
1 cup whipping cream
1/2 cup Agave for sweetener
1 teaspoon vanilla
1 Tablespoon Orange zest (optional)

Pour this mixture gently over the top of the bread that is in the baking dish and gently press down, making sure that all the slices are soaked throughly with the egg mixture. Let sit for 15 mintues so that the bread will be saturated.

Get another pan, large enough to hold the baking dish with a little room to spare and place the baking dish into it. Run the tap water until it is as hot as it can get and then fill the larger pan up to about 1/2 of the baking dish on the outside beging extremely careful not to get the water into the mixture at all. (This set-up is called a water bath or bain-marie) Be very careful when you put into the oven so that the hot water doesn’t splash out. Cover with tin foil and bake for 30 minutes or until set. Then remove tin foil and bake another 20 minutes or until it is slightly browned.

Let cool slightly and then serve with powdered sugar sprinkled on top, whipping cream, caramel sauce or just as it is. It is wonderful and so rich.

Options: raisins, chopped nuts, coconut or anything else you might like to try.