Sky High Cookie Pie Food

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SKY HIGH STRAWBERRY PIE



Sky High Strawberry Pie image

I can't remember where my wife found this recipe, but it's been a crowd favorite everywhere we've taken it. We even made a reduced sugar version with Splenda instead of sugar.

Provided by Thndrus

Categories     Pie

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 5

3 quarts strawberries, divided
1 1/2 cups sugar
6 tablespoons cornstarch
2/3 cup water
10 inches deep dish pie shells, baked and cooled

Steps:

  • Bake pastry shell according to direction on package and cool.
  • In large bowl mash enough berries to make 3 cups
  • In a sauce pan combine sugar and cornstarch use less sugar if berries are very ripe.
  • Stir in mashed berries and water and mix well.
  • Bring mixture to a boil over medium heat stirring constantly.
  • Keep cooking and stirring for 2 minute.
  • Remove from heat and pour into a large bowl.
  • Chill 20 minutes in the refrigerator stirring occasionally until mixture is slightly warm.
  • Cut remaining berries to desired size.
  • Fold berries into mixture.
  • Pour into pie shell. Careful it will be piled high above the edge.
  • Chill for 2-3 hours before serving.

Nutrition Facts : Calories 330.9, Fat 6.4, SaturatedFat 1.9, Sodium 116.4, Carbohydrate 69.2, Fiber 4.8, Sugar 48.8, Protein 2.3

SKY HIGH COOKIE PIE



Sky High Cookie Pie image

SO yummy!!

Provided by Stephanie Fish

Categories     Chocolate

Time 1h

Number Of Ingredients 8

2 refrigerated pie crusts
1 c chocolate chips
1 c walnuts, chopped (optional - use whatever nut u like)
1/2 c butter (not margarine)
3/4 c sugar
1/2 c flour
2 eggs, beaten
1 tsp vanilla

Steps:

  • 1. Preheat oven to 350 degrees. Grease a 9 inch pie plate. Roll out one half of the pie dough; place in prepared pie plate. Sprinkle chocolate chips evenly over dough.
  • 2. Sprinkle walnuts on top of the chocolate chips; set aside.
  • 3. In a small saucepan, over low heat, melt butter.
  • 4. Remove from heat, then add flour, sugar, vanilla and eggs.
  • 5. Stir until all the ingredients are incorporated.
  • 6. Pour over the chocolate chips and walnuts.
  • 7. Roll out second half of dough; place on top of pie and crimp edges together. Cut a few slices in top of dough to allow the steam to escape.
  • 8. Bake in preheated oven for 35-40 minutes or until crust is golden brown.
  • 9. Before serving, drizzle chocolate and caramel sauces on top! To make chocolate sauce, melt 1/2 C chocolate chips in microwave (on low). For the caramel sauce, put 1/4 C butter, 1/4 C sugar and 1 Tbsp milk in a small sauce pan. Bring to a boil over medium heat. Cook 3-4 minutes until thickened.

SKY-HIGH VEGGIE PIE



Sky-high veggie pie image

This makes a great Sunday breaky and I'm sure would be good on a buffet table. From Kraft in the local newspaper.

Provided by Derf2440

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 (6 ounce) package seasoned stuffing mix, any flavour
5 eggs
1 cup mozzarella cheese, shredded
1 (10 ounce) package frozen spinach, thawed,well drained and chopped
1 sweet red peppers, chopped or 1 if preferred hot red pepper
1 onion, chopped
2 tomatoes, sliced
salt & fresh ground pepper

Steps:

  • Preheat oven to 400f degrees.
  • Prepare stuffing as directed on the package.
  • Lightly beat 1 egg and stir into stuffing mixture.
  • Press into greased 9 inch springform pan to form a crust.
  • Sprinkle half the cheese over the crust, evenly top with half the spinach then add all the pepper and onion.
  • Scatter remaining cheese and spinach over top, then beat the 4 remaining eggs and pour over all.
  • Top with tomato slices, season to taste with salt and freshly ground pepper.
  • Bake at 400f degrees for 40 minutes or until the pie top is completely set.

Nutrition Facts : Calories 394.6, Fat 14.7, SaturatedFat 6.3, Cholesterol 286.9, Sodium 1001.5, Carbohydrate 43.9, Fiber 5.5, Sugar 9, Protein 22.9

4-LAYER SKY-HIGH LEMON MERINGUE CAKE PIE



4-Layer Sky-High Lemon Meringue Cake Pie image

2 Layers of savory lemon cake & 2 layers of sturdy & thick pie filling, sitting on a powdered sugar crust & topped with the tallest Meringue ever!

Provided by Chef Pisces

Categories     Pie

Time 40m

Yield 1 1, 6 serving(s)

Number Of Ingredients 19

2 prepared pie crusts (refrigerated or frozen)
16 ounces williams-sonoma meyer lemon poundcake mix
2 (4 ounce) packets gelatin
1 large egg
2 tablespoons heavy cream
2/3 cup cornstarch
2/3 cup sifted cake flour
2 1/4 teaspoons salt
2 1/4 cups sugar
10 large egg yolks, lightly beaten
1 cup fresh lemon juice
4 tablespoons lemon rind
8 tablespoons unsalted butter, cut into small pieces
7 large egg whites
3/4 cup extra finely granulated sugar
1/4 teaspoon salt
1 tablespoon cream of tartar
1 teaspoon pure vanilla extract
1/3 cup powdered sugar

Steps:

  • Heat oven to 400 degrees. Mush two prepared pie crusts together to line a 9-inch super deep dish pie plate. Crimp the edges decoratively. In a small bowl, whisk together egg yolk and cream to make a glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line the bottom with parchment paper. Weight the shell with pie weights or dried beans, and bake until the edges begin to brown, 10 to 15 minutes. Remove paper and weights; continue baking until golden brown, 7 to 10 minutes more. Let cool.
  • You will need at least 4 9-inch spring-form pans to prepare each layer of the pie separately.
  • To make the first layer of pie filling, disolve a packet of gelatin in water and bring to a boil over the stove, turn down the heat and then combine 1/3 cup each of cornstarch & cake flour, 1/4 teaspoon of salt, and 1/4 cup sugar over medium heat. Gradually add 1 cups cold water, and bring to a boil again, whisking constantly, about 4 minutes.
  • Remove the pan from heat. Temper 5 egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. You do not want them to scramble/curdle. You just want to heat the beaten yolks but keep them in a creamy, liquid form. Cook over low heat for 5 minutes.
  • Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl, and let cool.
  • Once cooled, pour the filling into a 9 inch spring form pan, covered with aluminum foil, and chill in the refrigerator until firm, at least 2 hours.
  • Repeat the above steps again, for the second layer of pie, and once completed, pour into another 9-inch springform pan and let chill.
  • In two additional 9-inch spring form pans, bake two lemon cakes using one half of a box of cake mix (Williams-Sonoma Meyer Lemon Pound Cake Mix) for one pan, and 1/2 the mix for the other pan. Let the cakes cool.
  • You should now have 4 layers---- 2 springform pans of chilled pie filling, and 2 spring form pans of thin lemon cake. To assemble the pie, start with the pre-cooked crust and sprinkle a dusting of powdered sugar across the bottom of the crust with either a fork or a brush. Then open the spring form pan of pie filling and place on top of the powdered sugar crust. A layer of lemon cake goes on top of that. Then place the second pie filling layer on top of that. You want to end up with a layer of cake on the very top, and the meringue topping will sit on that top layer of cake.
  • To make the meringue, pour the egg whites and creme of tartar into a very clean and dry copper or stainless steal mixing bowl. Beat on a low speed with an electric mixer. Gradually add in the salt and extra-fine sugar, but very very slowly, and gradually turn up the speed of the mixer. You want the egg white to beat till they form soft shiny frothy peaks, but not so stiff that they aren't flexible enough to swirl. Add the Vanilla at the very last moment. With a rubber spatula, swirl the beaten meringue into a 9-inch spring form pan, covering the entire perimeter of the pan and bake for 6 minutes or until lightly brown.
  • Let the Meringue topping cool for at least a half hour, then undo the spring form pan and place on top of the other cake/pie layers.

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