It's A Pie Party! Lemon Meringue Pie and Pecan Pie
I hope you enjoy these pie recipes, as much as my family enjoys eating them. These recipes have been passed down through the generations. Enjoy!
Lemon Meringue Pie
1 cup of sugar
1/4 cup corn starch
1 1/2 cup cold water
3 egg yolks
grated zest and juice (about 1/4 cup) 1 large lemon
1tbsp of butter
1 baked (9inch) pie shell
Meringue
3 egg whites
1/3 cup sugar
Preheat oven 350. In a medium saucepan combine 1 cup of sugar and corn starch. Stir in water until smooth. Stir in egg yolks, lemon zest and juice. Stirring constantly, bring to a boil over medium heat; boil 1 minute. Remove from heat stir in butter. Spoon hot filling into baked pie shell.
In a medium bowl beat egg whites at high speed until foamy. Continue beating until peaks form. Gradually beat in 1/3 cup of sugar. Spread meringue evenly over hot filling sealing crust. Bake 15 to 20 minutes or until golden. Cool on wire rack. Then refrigerate.
Pecan Pie
2 TBsp of flour (I used gluten free flour)
1 cup sugar
3 eggs
3/4 cup of corn syrup
1 tsp vanilla extract
1 1/2 cup chopped pecans
1 9 inch pie shell uncooked
Blend flour and sugar combine with well beaten eggs. Add corn syrup, nuts, and vanilla. pour into 9 inch pie shell uncooked. Bake at 350 for 45 to 50 minutes.
The Best Pecan Pie Recipe | Melissa Clark | NYT Cooking
Get the recipe:
Pie Queen Melissa Clark is back! Today she’s showing us how to make her Maple-Honey Pecan Pie. Pecan pie is often made with corn syrup, but by swapping it out for a combination of maple syrup and honey, you get a complex and richly flavored confection that’s still wonderfully gooey in the center.
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Classic Lemon Meringue Pie | Betty Crocker Recipe
A perfect balance of sharp, tangy citrus and sweet pillowy meringue, this Classic Lemon Meringue Pie will be a welcome addition to any dessert table.
Betty Crocker Classic Lemon Meringue Pie recipe:
Chocolate Pie and Pecan Pie!! Cooking with Brenda Gantt !i hope you enjoy much#Cookingwithbrenda
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Cooking, cookery, or culinary expressions is the craftsmanship, science, and art of utilizing hotness to plan nourishment for utilization.
Cooking methods and fixings shift generally, from barbecuing food over an open fire to utilizing electric ovens to baking in different sorts of stoves, reflecting neighbourhood conditions.
At its most basic, cooking means applying heat to food. Whether the food is baked, fried, sautéed, boiled, or grilled, it's all cooking.
Evidence suggests our ancestors began cooking over an open fire over 2 million years ago.
People still cook some foods over an open flame, in addition to using tools like microwaves toasters, and stovetops.
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Classic Pecan Pie Recipe - How to Make Perfect Pecan Pie
Learn how to make a Classic Pecan Pie Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Classic Pecan Pie Recipe!
Professional Baker Teaches You How To Make LEMON MERINGUE PIE!
Lemon Meringue Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-inch pie
Serves 8 to 10
Ingredients
Dough:
1 cup + 2 Tbsp (150 g) cake & pastry flour
1 Tbsp (12 g) sugar
1/2 tsp (3 g) salt
1/2 cup (115 g) cold unsalted butter, cut into pieces
3 Tbsp (45 ml) cold water
1 ½ tsp (7 ml) lemon juice or white vinegar
1 egg white, lightly whisked
Lemon Curd Filling
1 cup (200 g) sugar
¼ cup (30 g) cornstarch
1 cup (250 ml) water
6 large egg yolks
½ cup (125 ml) fresh lemon juice
2 Tbsp (30 g) unsalted butter
Meringue
4 large egg whites, at room temperature
½ tsp (3 g) cream of tartar
1/3 cup (70 g) sugar
3 Tbsp (24 g) icing sugar, sifted
Directions
1. Sift the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).
2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into a disc, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.
3. Roll out the dough on a lightly floured work surface until it is in a circle that is just under ¼ inch thick. Lightly dust a 9” pie plate with flour. Press the dough into the pie plate and trim away any excess dough, pinch the edges to create a fluted pattern and chill for 30 minutes.
4. Preheat the oven to 400 F (205 C). Line the chilled pie shell with tin foil and fill the foil with dried beans, raw rice or pie weights. Bake the pie shell for 20 minutes, then carefully remove the foil and weights and bake the crust for 8 to 10 minutes more, until the centre of the pie shell is dry-looking and just starts to brown a little. Immediately after removing the pie shell from the oven, brush the hot crust with a little of the whisked egg white. This will create a barrier to keep the crust crispy once filled. Reduce the oven temperature to 325 F(160 C).
5. For the filling, whisk the sugar and cornstarch together in a medium saucepot, then whisk in the cold water. Have the other ingredients measured and nearby. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy.
6. Pour about a cup of this thickened filling into the egg yolks while whisking, then return this to the pot and whisk just one minute more. Whisk in the lemon juice and cook until the filling just returns to a simmer. Remove the pot from the heat and whisk in the butter then immediately pour the hot filling into the cooled pie shell (the filling will seem very fluid, but it will set up once chilled). Cover the surface of the filling with plastic wrap to keep it hot. Immediately prepare the meringue topping.
7. Whip the egg whites with the cream of tartar on medium speed until foamy, then increase the speed to high and gradually pour in the granulated sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted.
8. Remove the plastic wrap from the hot lemon filling, then dollop half of the meringue directly onto the filling (the filling will still be very soft, so work gently). Be sure to spread the meringue so that it completely covers the lemon filling and connects with the outside crust, then use a bamboo skewer or paring knife to swirl the meringue just a touch (this will secure it to the lemon curd). Dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and creates spikes. Bake the pie for about 20 minutes at 325 F (160 C), until the meringue is nicely browned. Cool the meringue completely to room temperature before chilling for at least 4 hours.
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