"Lo, Children Are An Heritage of the LORD: and the Fruit of the Womb is His Reward" - Psalm 127:3

Tuesday, December 3, 2013

Bittersweet Pie and Pumpkin Streusel Pie Recipes

Well thanks to my Mom, we don't have to wait long for recipes! Here they are - 

Bittersweet Pie - 
1 1/2 cups milk
40 marshmallows
1/4 tsp. salt
8 oz. cool whip
1/2 tsp. vanilla
1/4 c. grated unsweetened chocolate (we cheat and use milk chocolate)

Melt marshmallows in milk (we use the microwave), add salt and vanilla.   Cool completely, stirring several times as it cools. Add cool whip and chocolate.  Pour into prepared pie shell and refrigerate.  We used graham cracker crust, which is excellent with this.  If you use regular pie crust, be sure it is cooked and cooled completely before filling. 

Pumpkin Pie with Streusel Topping
2 (15-oz) cans pumpkin
3/4 c + sugar
1/2 t. salt
2 tsp. pumpkin pie spice
3 eggs
1 1/4 cups milk
1 (6-oz) can evaporated milk
unbaked pie shell

Combine pumpkin, sugar, salt and spice. Blend in eggs, milk and evaporated milk. Pour into pie shell. Bake at 400 degrees for 40 minutes. Reduce heat to 350 degrees and top with streusel topping. Bake for 10 minutes or until done.

Streusel Topping
1/4 c. brown sugar
1/2 t. cinnamon
2 T. flour
2 T. butter
3/4 c. chopped pecans
Cut butter into dry ingredients, adding nuts after butter has been incorporated.

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