Wednesday, May 09, 2007

Time for Pie

***Update***
Dinner was really, really good, and pretty easy to make. Whip up a ham and tomato pie for your next dinner guests!
***

JO and I saw the darling movie Waitress last night - go see it! But take a napkin cause you'll drool over all the yummy pies. I've been inspired to look up many pie recipes and here is tonight's dinner.

Ham and Tomato Pie
1 (8-oz) pkg diced, cooked ham
1/2 c sliced green onions (about 4 onions)
1 (9-inch) frozen unbaked pie shell
1 T Dijon mustard
1 c (4-oz) shredded mozzarella cheese, divided
2 medium plum tomatoes, thinly sliced
1 large egg
1/3 c half-and-half
1 T chopped fresh basil
1/8 tsp pepper
Garnishes: fresh basil sprigs, tomato slices
1. Saute ham and green onions in a large nonstick skillet over medium heat, five minutes or until ham is brown and any liquid evaporates.
2. Brush bottom of pie shell evenly with mustard; sprinkle with 1/2 c mozzarella cheese. Spoon ham mixture evenly over cheese, and top with single layer of sliced tomatoes.
3. Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining 1/2 c cheese.
4. Bake on lowest oven rack at 425 for 20 to 23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve; garnish, if desired.

Chocolate Raspberry Mousse Pie

36 gingersnaps, finely ground (about 1 1/2 c)
6 tablespoons butter, melted
8 ounces semi-sweet chocolate chips (real chocolate please, at room temperature)
3 1/2 cups heavy cream, divided
1 (12 ounce) package frozen unsweetened raspberries, thawed
9 tablespoons sugar, divided
1 (1/4 ounce) envelope unflavored gelatin
1/3 cup orange juice
chocolate curls, for decoration (optional)

  1. Mix the butter and the gingersnap crumbs.
  2. Press onto the bottom and sides of a 9" pie pan.
  3. Freeze 15 minutes or until ready to use.
  4. Place the chocolate in a bowl.
  5. Bring 1/2 c of cream to the boiling point.
  6. Pour the cream over the chocolate and stir until melted and smooth.
  7. Pour the chocolate mixture evenly over the bottom of the pie crust.
  8. Freeze at least 20 minutes.
  9. Cook the raspberries and sugar over medium heat until the raspberries soften (3-4 minutes).
  10. Strain the raspberry mixture to remove seeds and return to pot.
  11. Set aside.
  12. Sprinkle gelatin over orange juice, let stand 1 minute.
  13. Put pot with raspberry mixture over medium heat and stir in genatin mixture until completely dissolved.
  14. Remove from heat and pour into medium bowl.
  15. Refrigerate until mixture is the consistency of egg whites (approx 20 minutes).
  16. Whip 2 c cream with 1 tbsp sugar until stiff peaks form.
  17. Fold 1/3 of the whipped cream into the raspberry mixture.
  18. Add the remaining whipped cream until just combined.
  19. Pour raspberry mixture into crust, mounding towards the center of the pan.
  20. Refrigerate 1-2 hours, until the filling is set but still soft.
  21. Whip the remaining cream and sweeten with the remaining sugar.
  22. Use to decorate the edge of the pie.
  23. Decorate with chocolate curls if desired.

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