Genie's Southern Kitchen

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From:

Jolene· (Original Message)

Sent: 1/22/2007 6:30 AM

White Chocolate Pie

2 sticks butter. melted
2 oz. white chocolate, melted
1 cup powdered sugar
4 eggs
1/2 tsp. vanilla
1 prepared chocolate crust
whipped cream and toasted almonds

Combine butter and chocolate: gradually add powdered sugar till well blended. Add eggs one at a time, beating well after each. Add vanilla, beat till thick. Pour into prepared pie shell. Refrigerate over night. Garnish before serving.

Crust:
1&1/2 cups chocolate wafer crumbs
1/4 cup sugar
2 tsps. instant coffee powder
1/2 cup melted butter

Combine and press into 9" pie pan, Bake at 350° for 10 minutes; cool,

From: ChadsAngel

Sent: 1/26/2007 10:02 PM

White Chocolate Pecan Pie

1 Unbaked Pie Crust
¼ Cup Butter or Margarine; melted
½ Cup Sugar
½ Cup Light Corn Syrup
¾ Cup Chopped Pecans; toasted
1 tsp. Vanilla
¼ tsp. Salt
2 Large Eggs; beaten
6 Oz White Chocolate Baking Squares; chopped
1 Cup Pecan Halves

Bake pie crust at 450 degrees for 5 minutes. Combine butter, sugar and corn syrup. Cook over low heat, stirring constantly until sugar dissolves. Let cool slightly. Add chopped pecans and next three ingredients; stir well. Pour filling into prebaked pie crust; sprinkle with two-thirds of chopped white chocolate. Top with pecan halves. Bake at 325 degrees for 50-55 minutes or until set. Cover with aluminum foil during last 10 minutes of baking to prevent excessive browning. Let cool on wire rack. Place remaining chopped white chocolate in small heavy-duty zip-top plastic bag in hot water until chocolate melts. Remove bag from water. Snip a tiny hole in one corner, using scissors; drizzle chocolate over pie.

From:

Grammit (Original Message)

Sent: 31/03/2007 19:39

White Chocolate Pecan Pie

1 9" pie shell
2 Tbsp. butter
2 cups chopped pecans
1-1/2 cups vanilla milk chips
1/4 cup milk
2 cups heavy whipping cream
1/3 cup powdered sugar
1 tsp. vanilla

PREPARATION:

Prepare a pie crust and place it in a 9" pie pan or a 10" tart pan. Blind bake* the crust until golden brown.

Cool completely.

Melt butter in a heavy skillet over medium heat. Stir in pecans and cook until nuts are golden brown, about 6 minutes, stirring constantly. The nuts can burn very quickly, so make sure that you watch carefully. Cool at room temperature for 1 hour.

In small heavy saucepan, melt vanilla milk chips in milk over low heat. Cool at room temperature for 1 hour too.

In large bowl, beat whipping cream with powdered sugar and vanilla until stiff peaks form. Fold in cooled pecans and cooled vanilla milk chip mixture. Spoon into cooled crust and refrigerate at least 4 hours before serving. May also be frozen and served frozen. Serves 8-10

*Definition: Blind bake means to bake a pie crust without a filling. There are several techniques used to ensure that the pie crust holds it shape when baked empty. Pie weights can be placed in the shell to keep it from puffing. The shell can be lined with foil and dried beans or peas. Pricking the crust with a fork before baking also helps the crust keep its shape.

From:

Genie· (Original Message)

Sent: 10/2/2007 7:32 PM

White Chocolate-Banana Cream Pie
Keys: Pies Tropical Fruits
Yield: 1

Ingredients:

40 x chocolate wafers
1/3 cup butter or margarine melted
1/2 cup granulated sugar
1/4 cup cornstach
1/4 tsp salt
2 1/2 cup milk
3 x slightly beaten egg yolks
4 oz white chocolate finely chopped
1 x and 1/4 tsp. vanilla
4 med bananas
1 cup whipping cream
2 tbl sifted powdered sugar

Method:
Crush 30 chocolate wafers into fine crumbs (should be about 1 and 1/2
cups). In a bowl combine crumbs and melted butter or margarine; toss
to mix well.
Spread into a 9- inch pie plate. Press onto bottom and sides to form a
firm, even crust; cover and chill. For filling, in a saucepan combine
granulated
sugar, cornstarch and salt. Stir in milk. Cook and stir over medium
heat till thickened and bubbly. Cook and stir two minutes more. Remove
from heat. Gradually
stir 1 cup of hot filling into yolks.

Pour yolk mixture into hot filling in pan. Bring just to boiling.
Reduce heat; cook and stir 2 minutes more; remove from heat. Stir in
chopped white chocolate
and 1 teaspoon of the vanilla. Stir till chocolate has melted.

Slice 2 bananas onto the chilled crust. Spread half of the filling
over all. Layer remaining chocolate wafers on filling. Chop 2
remaining bananas and place
on chocolate wafers. Cover with remaining filling. Cover and chill at
least 4 hours. Before serving, combine whipped cream, powdered sugar
and remaining
1/4 teaspoon vanilla in a chilled bowl. Beat with an electric mixer on
medium speed till stiff peaks form. Spread whipped cream over pie.

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