Mile High Bologna Pie Recipes

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MILE HIGH PUMPKIN MARINGUE PIE



Mile High Pumpkin Maringue Pie image

This is the BEST Pumpkin Pie I have ever had, people who don't like pumpkin pie have said this is great! The making of the pie can be a little persnikety, but the results are well worth it. This pie is a great culinary challenge that is sure to impress guests over the holiday season. From the 2009 Fall edition of Taste Magazine.

Provided by Stephanie G.

Categories     Pie

Time 3h10m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 20

2 1/2 cups ginger snaps, Crushed
1/3 cup butter, Melted
1 (6 ounce) package unflavored gelatin
2 tablespoons brandy (Can substitute water or alcohol free brandy flavouring)
3/4 cup light brown sugar, firmly packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
14 ounces canned pumpkin
1/2 cup milk
3 large eggs, Separated
1 teaspoon orange zest, fine
1/3 cup granulated sugar
1/2 cup sour cream
6 egg whites
1/2 teaspoon cream of tartar
1/3 cup granulated sugar
1 tablespoon cornstarch
1/4 cup gingersnap cookie, coarse ground (optional)

Steps:

  • CRUST:.
  • Preheat oven to 350°F.
  • Combine ginger snap crumbs and melted butter in a bowl. Stir to Blend. Press into the bottom and up the sides of a deep dish 9-in (23cm) pie plate. Bake in the centre of the oven for 15 minutes, or until crisp and golden around the sides. Move to a rack to cool.
  • FILLING:.
  • Sprinkle gelatin over brandy in a small bowl. Let stand until softened.
  • Scrape brandy mixture into a saucepan along with sugar, spices, pumpkin, milk, egg YOLKS, and orange zest. Cook over medium heat, stirring constantly, until mixture "mounds when dropped from a spoon".
  • Transfer filling to a metal bowl and set in a larger bowl of ice and cold water. Cool, stirring Constantly.
  • Beat egg whites and sugar until stiff peaks form. Fold into pumpkin mixture with sour cream until no streaks remain.
  • Spoon filling into cooled crust and chill until set, preferably overnight. (You can cook from this point and skip the meringue if you don't like it. Bake at 350F for 10 minutes or until the filling looks cooked. Refrigerate until served).
  • MERINGUE:.
  • Preheat oven to 350°F.
  • Whip egg whites and cream of tartar with an electric mixer at medium speed until foamy.
  • Continue whipping at medium-high speed, gradually adding sugar until fully incorporated. Continue to whip until whites hold a stiff peak.
  • Dollop over chilled pie. Place on a baking sheet and bake for 10 minutes or until meringue is golden.
  • Refrigerate until ready to serve.
  • Sprinkle with ground ginger snaps if you wish.

Nutrition Facts : Calories 687.1, Fat 20, SaturatedFat 9.3, Cholesterol 99.7, Sodium 794.6, Carbohydrate 98.6, Fiber 3.3, Sugar 53.2, Protein 28.5

MILE HIGH LEMON PIE



Mile High Lemon Pie image

This pie's texture is as airy as a cloud and almost that high! Very creamy and lemony. Cooking time does not include chilling time.

Provided by BeachGirl

Categories     Pie

Time 30m

Yield 1 9inch deep dish pie, 10 serving(s)

Number Of Ingredients 9

1 9 inch deep dish pie shell
1 envelope unflavored gelatin (I use Knox)
1 cup granulated sugar or 1 cup Splenda sugar substitute, for baking
1/2 teaspoon salt
2/3 cup fresh lemon juice
1 -2 teaspoon lemon, zest of
4 large eggs, separated
1 2/3 cups water
1/2 cup granulated sugar

Steps:

  • Bake pie shell according to package directions for a refrigerated pie.
  • In saucepan, stir together gelatine, 1 cup sugar and salt.
  • Beat together eggs yolks, lemon juice and water.
  • Stir into gelatine mixture.
  • Cook over medium heat, stirring constantly, until mixture just begins to boil.
  • Remove from heat.
  • Stir in lemon zest and chill, stirring occasionally, until partially set.
  • NOTE: You can make this in two 8-inch regular pie shells.
  • In mixing bowl, add egg whites and beat until soft peaks form.
  • Gradually add 1/2 cup sugar, beating until stiff peaks form and sugar has dissolved.
  • Fold the egg white mixture into the gelatine mixture until it becomes an even consistency.
  • Pour into baked pie shell.
  • Refrigerate and chill until firm (2 or more hours).
  • Cut into small slices.
  • If desired, dollop with whipped cream before serving.

Nutrition Facts : Calories 216.8, Fat 6.1, SaturatedFat 1.9, Cholesterol 84.6, Sodium 228.1, Carbohydrate 37.8, Fiber 0.2, Sugar 31.1, Protein 3.7

MILE HIGH PIE



Mile High Pie image

A specialty of Hotel Pontchartrain, New Orleans

Provided by Food Network

Categories     dessert

Yield 12 servings

Number Of Ingredients 12

4 ounces shelled walnuts, minced
12 ounces Nice biscuits or any light, crisp sugared biscuit cookie, ground
8 ounces unsalted butter, softened and more to grease pan
1 pound split peas
14 egg whites
1/8 cup cold water
1/2 teaspoon salt
1 1/4 cups sugar
4 drops vanilla extract
1/2 gallon round container vanilla ice cream
1/2 gallon round container strawberry ice cream
16 ounces chocolate sauce

Steps:

  • Combine walnuts and biscuits. Add butter and mash thoroughly.
  • Preheat oven to 325 degrees F. Butter a 10-inch diameter springform pan and press biscuit crust into base and 2-inches up side. Cover this crust with waxed paper, cut to fit bottom exactly. Fill pan with split peas, up to height of sides and bake "blind" for 1 hour. Let cool while still filled.
  • When crust is cooled, removed pea weights and paper. Meanwhile, whip egg whites with cold water and salt until peaked. Fold in sugar a little at a time. Add vanilla and keep cool.
  • Unmold ice cream from containers and cut horizontally through middle of each to yield 4 discs total. Place disks in pie crust, alternating strawberry and vanilla flavors. Top with meringue, letting it fall all around the ice cream. Set in freezer for 2 hours.
  • Preheat oven to 450 degrees F. Remove pie from freezer and place in oven to brown meringue tips. You may also use a blowtorch instead. Serve with chocolate sauce.

MILE HIGH LIME PIE



Mile High Lime Pie image

Going through all of my old Taste of Home recipes and found this one by a reader in Missouri. This recipe has all the richness of a lime pie but uses low fat ingredients.

Provided by DailyInspiration

Categories     Dessert

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

1 (14 ounce) can fat-free sweetened condensed milk
1 cup sour cream, reduced fat
1/3 cup lime juice, plus
2 tablespoons lime juice
5 drops food coloring, green (optional)
1 (8 ounce) carton whipped topping, reduced fat and thawed
8 inches graham cracker crust, reduced fat

Steps:

  • In a bowl, combine the milk, sour cream, lime juice, and food coloring if desired. Fold in whipped topping. Pour into the crust and refrigerate for at least 12 hours. Preparation time does not include refrigeration time.

Nutrition Facts : Calories 267.3, Fat 19, SaturatedFat 8.8, Cholesterol 37.8, Sodium 214.1, Carbohydrate 23.1, Fiber 0.5, Sugar 13.8, Protein 2.7

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