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Pie Recipe

Pie Recipe

Easy Sweet Potato Pie



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Ingredients

2 cups of mashed sweet potatoes (I baked my sweet potatoes at 425° F for 1 hour or until soft)
2 large eggs
1 (12 oz) can evaporate milk
1/2 cup white sugar
1/2 cup brown sugar
4 Tbsp butter, melted
1/4 tsp ground nutmeg
1 tsp ground cinnamon
1/4 tsp salt
1 tsp vanilla extract
1 (9 or 10 inch) pie crust (mine is 10 inches)

Instructions:

1. Preheat oven to 350° F

2. In a large bowl add all the ingredient, except the pie crust and mix with a whisk or a electric mixer until nice and smooth

3. Transfer sweet potato mixture into pie crust and spread evenly. Bake for 50-55 minutes or until a toothpick inserted in the middle comes out clean.

4. Allow pie to cool a little bit at room temperature than place into the fridge to set (2-3 hours)

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Pie Recipe

MAMA GRACE’S CHOCOLATE PIE



MAMA GRACE’S CHOCOLATE PIE
{with or without meringue}
Makes one 8-9” pie

One unbaked pie dough round, either homemade or store-bought
1 cup sugar
½ cup flour
1 12oz can evaporated milk plus enough whole milk to make 3 cups total
2oz unsweetened chocolate, chopped
1oz semisweet chocolate, chopped
4 eggs, separated (plus one more white if you’re making meringue)
1 Tbs unsalted butter
1 ½ tsp vanilla

-for the meringue-
5 egg whites, room temperature
1 tsp vanilla
1 tsp cream of tartar
7 Tbs sugar

In a standard pie dish (not a deep or oversized pie dish), blind bake a pie crust at 450F for 10 minutes with pie weights, then remove the weights and bake another 3-5 minutes until the crust looks golden and no longer wet-looking. Turn off oven, remove and set aside.

In a 3qt saucepan, combine the flour, sugar, and milk. Whisk together. Add chopped chocolate. Over medium high heat, whisk until chocolate melts and the mixture gets thick and bubbly, as long as 5-10 minutes. Remove from heat. Spoon about ½ cup of the chocolate mixture into the egg yolks, stirring constantly to temper the eggs. Add the yolks/chocolate mixture to the saucepan, stir well. Return pot to medium heat and allow to bubble up and simmer for about 2 minutes or so until nice and thick. Remove from heat, and stir in butter and vanilla. Pour into the baked pie shell.

You may choose NOT to top your pie with meringue. If that’s the case, then at this point you may allow the pie to cool at room temperature then chill in the refrigerator for four hours before cutting and serving with homemade whipped cream! OR if you’d like to top with meringue, then keep reading…

Turn the oven on to 350F. In a mixer, combine 5 egg whites, 1 teaspoon cream of tartar, 1 teaspoon vanilla. Whisk on medium high until soft peaks form. With mixer on medium high, add all of the sugar one tablespoon at a time. Then turn mixer to high and whisk for 2-3 minutes until glossy, fluffy, stick peaks form. Pile meringue in the middle of the pie, spreading gently to the outer edges, making sure to seal the meringue to the pie crust which will help keep the meringue from shrinking. Bake for 5-7 minutes or until meringue is lightly browned. Allow pie to cool entirely on the counter 1-2 hours. Refrigerate uncovered in the refrigerator. Serve cooled. Cut with a wet, sharp knife.

Alternately, you might wish to serve the chocolate pie with homemade whipped cream. Find that recipe in our recipe/episode archives.

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Pie Recipe

How To Cook Buko Pie With Pinay In The Kitchen



Buko pie is a traditional Filipino baked young coconut (buko) custard pie. It originated in the province of Laguna, where I was from. This popular “pasalubong” or homecoming gift uses young coconut milk cooked in condensed or evaporated milk and sugar as the pie filling, then baked. Nowadays, variations of this pie include macapuno (thick and sticky coconut), pandan, vanilla or almond essences. In this recipe, I used frozen young coconut meat since fresh ones are not readily available where I live. Also, instead of making my own crust, I used frozen store bought pie crust to make the procedure easier and faster. The result is still the same crunchy, creamy, rich coconut flavor that we enjoy in a traditional Buko Pie.

Hi kamusta? Welcome to Pinay In The Kitchen. Today, we’re going to make Buko Pie. Here’s how:

Buko Pie

Ingredients:

Frozen pie crust
32 oz grated young coconut meat
3/4 cup granulated sugar
1/2 cup cornstarch diluted in 1/2 cup coconut water
1/2 cup evaporated milk

Cooking Instructions:

1. In a pot, boil the evaporated milk.
2. Add in the sugar and whisk until dissolved.
3. Mix in the young coconut meat and let boil for about 5 minutes.
4. Pour in the diluted cornstarch and continue mixing until mixture becomes thick. Set aside to cool to room temperature.
5. Preheat the oven to 375F.
6. Roll out the frozen pie crust onto a baking pan, then spread the mixture evenly on top.
7. Cover the top with another pie crust and trim the edges.
8. Seal the edges of the pie by pressing them with a fork.
9. Make a few slits on top to prevent bubbles from forming in the crust.
10. Bake for 45 minutes or until the crust turns golden brown.

Serves 4 to 6

So there you have it, Buko Pie. Please check down below for the exact measurement of the ingredients. If you like this recipe, please don’t forget to hit the thumbs up button and subscribe to this channel. Follow us on Facebook and Instagram for more upcoming recipes. Paalam!

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Pie Recipe

Green Beans & Potatoes with Smoked Turkey Wings Recipe |Holiday Series |Cooking With Carolyn



Green Beans & Potatoes w/ Smoked Turkey Wings RECIPE LINK |

HOLIDAY SERIES PLAYLIST VIDEO LINK |

I found my 7 Quart Cuisinart Cast Iron Enamel Round Casserole at Marshalls!! But here’s a link for reference

Red Velvet Cake VIDEO LINK |

Southern Coconut Pineapple Cake VIDEO LINK |

Sausage & Sage Cornbread Dressing VIDEO LINK |

Sweet Potato Pound Cake with Rum Glaze VIDEO LINK |

Sauteed Collard Greens with Smoked Turkey VIDEO LINK |

Flaky Pie Crust VIDEO LINK |

How to Cut Recipes in Half VIDEO LINK |

Grand Diamond Seasoning Products LINK|
_____________________________________________________________

Steak & Shrimp Chili VIDEO LINK |

Southern Style Smothered Chicken (CROCK POT Recipe) VIDEO LINK |

CROCK POT RECIPE PLAYLIST LINK |

Sauteed Collard Greens with Cabbage VIDEO LINK |

Roasted Mixed Vegetables VIDEO LINK |

Collard Greens with Smoked Turkey Wings VIDEO LINK |

Honey Citrus Brine Chicken VIDEO LINK |

Oven Baked Root Beer Glazed BBQ Ribs VIDEO LINK |

Old Fashioned Chocolate Cream Cheese Pound Cake VIDEO LINK |

Cameren’s Crab & Bacon Fettuccine Alfredo VIDEO LINK |

Lobster, Crab, & Shrimp Baked Macaroni & Cheese VIDEO LINK |

Check out Thrive Market’s 30 day Free Trial where you can buy healthy shelf stable foods saving 20%-50% off and have them shipped to your door.

Thrive Market Affiliate Link |

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Pie Recipe

COKE MILK — Thirsty #30



Today I’m mixing milk with Coke. Find out how it tastes — then hang on for another experiment involving the two almost friends. New videos every Monday, Thursday, and Saturday!

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Thirsty #29, Tasting Japanese Kid Beet:

If you’d like to help by contributing closed captions, or subtitles in another language, please follow this link:

This video is not sponsored.

Open Your Eyes music courtesy of audionetwork.com and royalty-free Sprightly from iMovie. If you’re reading this, you are in my circle of besties. Comment: “I’d climb K2 for you” below. 🙂

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