The Eat Food NOT Money Cookbook

Super easy pecan pie

This is the easiest pecan pie recipe I know.

What you’ll need:

3 eggs, slightly beaten
1 c corn syrup (it can be light or dark)
2 Tbl butter, melted
1 tsp vanilla
1 ½ c pecan halves
1 (9 inch) pie shell, unbaked

Mix together eggs, corn syrup, sugar, butter and vanilla until well blended. Fold in pecans. Pour into pie shell. Bake @ 350 degrees for 50 – 55 minutes or until knife inserted in center comes out clean. Cool. Top with whipped topping if desired.

Variation: Chocolate pecan pie: Melt 4 ounces (½ cup) semi-sweet chocolate (chips or bar) with the butter and follow the remaining instructions.

eggs – $1.09/ dozen
corn syrup – $1.29
butter – $1.75/pound
vanilla – $2.25
pecans – $3.00
pie shell – $2.00
chocolate chips – $2.50
Total – $5.78 plain/$6.53 chocolate

December 27, 2008 Posted by | -chocolate, -pies, DELICIOUS DESSERTS | , , , , , | 1 Comment

No crust coconut pie

What you’ll need:

4 eggs, beaten
1 ¾ c sugar
2 c milk
6 Tbl butter, melted
1 Tbl vanilla
2 c shredded coconut

Preheat the oven to 350 degrees. Combine all the ingredients in a large bowl and stir until it’s well blended. Grease 2 (9 inch) pie plates. Divide the coconut mixture evenly between the two pans and bake for 30 – 40 minutes or until it’s golden brown.

eggs – $1.09/ dozen
sugar – $1.99/4 lb bag
milk – $3.99/gallon
butter – $1.75/pound
vanilla – $2.25
shredded coconut – $2.25/bag
Total – $3.75

December 20, 2008 Posted by | -pies, DELICIOUS DESSERTS | , , , | Leave a comment

Easy as pie pie

How to…

Make any cream or meringue pie in three easy steps

What you’ll need:

Pie shell
Whipped topping or
4 egg whites & ½ c sugar

1. Buy the frozen already made pie shells. And the cheap ones are just as good as the name brand. I’ve done a lot of experimenting with pie shells and I’ve discovered that the cheaper ones are flakier after they’re baked. Then tend to have more shortening in them which makes a better crust to me. Bake according to package directions making sure to poke holes in it with a fork first to prevent bubbles.

2. Use instant pudding in all cases except lemon. The instant lemon just doesn’t taste the same as the cooked. Maybe it’s just me but I think there is a definite difference. And use ½ cup less milk than the recipe for pie (usually found on the side of the box) tells you to use. It just makes a thicker pie and I like that. I don’t want pudding mixed with some crust. I want pie!

3. Frozen whipped topping is good just make sure you thaw it out completely before you top your pie with it. And remember the rule about food sitting at room temperature for more than two hours. Don’t let it happen for your own safety and those that are eating your food! Thaw your topping in the refrigerator to prevent any food borne illness issues from occurring. If you want to top your pie with meringue there is usually a good recipe on the box of most puddings that are intended for meringue pie (lemon, coconut, chocolate) but here’s my meringue recipe:

What you’ll need:

4 egg whites
About ½ c sugar

Let the egg whites sit at room temperature for about 20 minutes. Beat them on the highest speed your mixer has. Continue beating them until they have tripled in volume. They will triple if you let them warm and beat them long enough I promise. It usually takes about 10 minutes of beating them for them to get to triple the original volume. While still beating them slowly add the sugar. Beat until stiff peaks form. This means when you lift the (turned off) beaters out of the meringue the meringue that came from the bowl stays standing up. Place large ‘mounds’ of meringue around the top of your pie and then spread it out filling in any holes and sealing it on the edges. Bake in a preheated 400 degree oven for about 5 minutes. Watch closely! Once it starts to brown it’ll brown fast! Let cool for about 10 minutes before you put your pie in the fridge.

pie shell – $2.00
pudding – $0.49/ box
whipped topping – $0.99
Total – $3.48

December 7, 2008 Posted by | -how to..., -pies, DELICIOUS DESSERTS, HOLIDAYS/SPECIAL OCCASIONS | , , , , , , | Leave a comment