Tuesday, October 30, 2012

6 Basic To Make-Pies-sweetened condensed milk

6 Basic To Make-Pies-sweetened condensed milk

 Apricot Prune Pie/  Chocolate Fudge Pie/  Custard Pie/  Fruit Cream Cheese Pie/ Lemon meringue  Pie/ Maple Pecan Pie

Apricot Prune Pie


Wonderful summertime pie for the reason that it needs no preparing,could be manufactured in advance.

1 9- inch pastry shell

1 1/3 cups (15 oz can) sweetened condensed milk

1/4 cup lemon juice

1/2 teaspoon grated lemon rind or 1/2 teaspoon lemon extract

3/4 cup cooked prunes,finely cut

3/4 cup cooked apricots, finely cut

1/2 cup heavy cream

1 tablespoon confectioners' sugar

1/8 teaspoon vanilla extract

1. Put into mixing bowl Sweetened condensed milk,lemon juice,and lemon rind or lemon extract;inspire until finally mixture thickens.

2. Fold in prunes and apricots.

3. Pour into cooled baked pastry shell.

4.Whip cream until finally stiff; fold in sugar and vanilla. pile frivolously on pie filling.Chill & Enjoy

Chocolate Fudge Pie

 The Perfect Pie for your next party.Extra-rich,fudgy chocolate pie topped with whipped cream.

Yummy! Makes 1- 8 inch pie

1- eight inch baked pastry shell,cooled

1 1/3 cups (15 oz. can) sweetened condensed milk

2 ounces (two squares) unsweetened chocolate

1. Pour sweetened condensed milk into top of double boiler.Add chocolate and salt.

2. Cook over rapidly boiling water,stirring constantly, right up until mixture thickens and drops,rather than runs from the spoon,about 4- 8 minutes.

3.Rouse in water gradually,keeping combination smooth.Continue cooking,stirring occasionally,till mixture again thickens slightly,about 1 to three minutes.*

*4.Remove from heat.Excite in vanilla.Pour into pastry shell.

5.Cool at room temperature for about 1/2 hour; then chill in refrigerator for at least 3 hours.Top with 1/2 cup significant cream,whipped.If you are using a glassware double boiler,cover and cook for 3- 5 minutes till mixture thickens slightly.


Hope you Enjoy making one or all of these.


Fruit Cream Cheese pie


 This is a great recipe that you can vary to your hearts content.No matter which fruit you make it with,It is always super-glorious and delicious.Make one for your family and one for a friend.

1 baked nine inch pastry shell

1 1/3 cups (15 oz can) Sweetened Condensed Milk

1/4 cup lemon juice

1 package (3 oz) Cream Cheese

2 eggs , separated

Fruit** see below

1/4 teaspoon cream of tarter, if desired

4 tablespoons sugar

Use any of the following fruit:

1 cup sliced strawberries

1 cup fresh raspberries

1 cup drained,crushed pineapple

1 1/2 cups (no.2 can) red sour pitted cherries-well drained

2 medium bananas,sliced

1.Set sweetened condensed milk and lemon juice in mixing bowl;fire up right up until mixture thickens.

2. In separate bowl beat cream cheese,softened at room temperature,right until smooth.Add one egg yolk at a time ,beating well after each addition.Add fruit and mix well.

3.Fold the cheese-fruit combination into the sweetened condensed milk mixture.

4. Place into cooled baked pastry shell.

5. Add cream of tarter to egg whites;beat right up until almost stiff enough to hold a peak.Add sugar gradually,beating until finally whites are stiff and glossy, but not dry.

6.Pile egg whites frivolously on pie filling.

7. Bake in oven at 325 F until eventually frivolously browned, about 15 minutes.cool & Enjoy

Custard Pie

Always a favorite.. So velvety smooth,so rich and luscious you'll want to produce it often.

Makes 1- 9" pie

Preheat oven to 400 F

1 unbaked 9- inch pastry shell

2/3 cup sweetened condensed milk

2 cups hot water

3 eggs ,slightly beaten

1/2 teaspoon salt

1 teaspoon vanilla extract


1. Combine sweetened condensed milk with hot water.

2. Stir gradually into eggs.Stir up in salt and vanilla.

3. Pour mixture into unbaked pastry shell. Sprinkle top with nutmeg.

4. Bake in hot oven 400 F for 10 minutes .Reduce oven to 300 F and bake 25 minutes longer,or till custard is set and pastry is done.

A knife blade inserted in center of pie comes out clean when custard is done. Cool & Enjoy

Magic Lemon Meringue Pie


Perfect lemon filling without preparing. Easy as a mix,all the delight of real lemon flavor.

Makes 1- eight inch pie



1 crumb or baked pastry 8 inch pie shell,cooled

1 1/3 cups (fifteen oz can) sweetened condensed milk

1/2 cup lemon juice

1 teaspoon grated lemon rind or 1/4 teaspoon lemon extract

2 egg yolks

1. Set sweetened condensed milk,lemon juice, lemon rind or lemon extract, and egg yolks

into mixing bowl;excite until mixture thickens.

2.Pour filling into chilled crumb crust or cooled pastry shell.



1/4 teaspoon cream of tarter,if desired

2 egg whites

4 tablespoons sugar

1. Add cream of tarter to egg whites and beat until eventually almost rigid enough to hold a peak.

Then add sugar gradually,beating till rigid and glossy but not dry. Pile frivolously on pie filling

and seal to pie crust all around.

2. Bake in oven 325 F until eventually top is lightly browned,about fifteen minutes, Cool & Enjoy


Maple Pecan Pie

A taste thrill you won't want to miss.Super easy. makes 1- 9" pie

1 baked 9 inch pastry shell

1 1/3 cups (15 oz) Sweetened condensed milk

2/3 cup maple syrup

1/8 teaspoon salt

1/2 cup chopped pecans

1/2 cup hefty cream

1 tablespoon confectioners' sugar

1. Blend sweetened condensed milk, maple syrup and salt in hefty saucepan; mix well.

2. Cook over low heat,stirring occasionally, right up until combination begins to boil.Let boil,stirring constantly, until eventually combination thickens, about 4 minutes. Cool.

3. Add about half the pecans to cooked mixture, saving the rest for the top.

4. Put into cooled baked pastry shell. Sprinkle top with remaining pecans.

5.Whip cream right up until stiff and fold in sugar.

6. Pile cream lightly on pie filling. Garnish with whole pecans or toasted coconut.chill and enjoy


No comments:

Post a Comment