[ransomnote]

This was a cute video with little jokes interspersed with his opinion of pumpkin, sweet potato, pecan and key lime pie.

I enjoyed the dry humor and laughed out loud when he said pumpkin pie had been enjoyed in the US for 200 years, or 400 years, if you include 2020.

[dp0622]

Release the Kraken!!

Oh, wait...sorry wrong thread.

I LOVE pecan pie.

[skr]

He’s good at witty comparisons of England and the US.

[Hambone 1934]

LOL...

[Liz]

The ultimate in Key Lime Pieness.

Triple Layer Key Lime Pie in Cinnamon Brown Sugar Crust

Triple Layer Key Lime Pie

PREP Cinnamon Brown Sugar Crust 2 1/2 cups graham crackers crumbs 1/4 cup dark brown sugar 1 teaspoon cinnamon 1 stick melted butter 1-2 tablespoons egg whites, room temp

METHOD Filling---2 14 ounce cans sweetened condensed milk 1 cup of key lime juice 8 egg yolks, room temp 1/2 cup sour cream, room temp The Chilled Layer 8 oz cream cheese, softened 1/2 cup sweetened condensed milk 1/4 cup key lime juice 1/4 cup sour cream, room temp 2 tablespoons granulated sugar The Whipped Layer 1 1/2 cups heavy cream, very cold 2 tablespoons sugar 2 tablespoons key lime juice
combine and toss grahams, dark brown sugar and cinnamon. Make a well in center; add melted butter then incorporate til pinching the dry mix holds together. Add the egg whites to the mixture and mix well.....you need to work quickly to move the prepared crust mixture in to the spring form and form the crust or the mixture will start to dry out.

Working from the bottom of the spring form, move the crust mixture around to cover the bottom first. Work the crust mixture up the sides of the spring form all the way to the edge of the ring. Use either the bottom of a glass or dry measure cup to press down on the bottom, sides and especially where the bottom of the pan and sides come together to achieve a nice even and packed crust; bake 15 min.

While the crust is baking, add the 8 egg yolks to a large glass bowl. Using a wire whisk, whisk the yolks for about a minute. You will want the yolks nice and creamy with some air incorporated into them. No need to break out the mixer for this step. Just some good ole whisking by hand will do. Add the 2 cans of sweetened condensed milk to the mixture and continue to whisk until well blended. Add the room temperature sour cream (1/2 cup) to the mixture and whisk. The sour cream, if not at room temperature will clump, so make sure this and all ingredients are at room temp. Pour the key lime juice into the mixture and continue to whisk. You will notice that the mixture will begin to slightly thicken. This is the reaction of the acid in the key lime juice and the sweetened condensed milk. Whisk the mixture until well blended. You will see lots of air bubbles and that’s okay too. Pour this mixture into the crust that is just coming out of the oven and with either a spatula or the back of a spoon spread evenly over the bottom of the spring form. Bake in the 350-degree oven for 20 minutes. The baked layer will set up and be set all the way thru to the center. Remove from the oven and cool completely before adding the chilled layer. Do Not refrigerate until the baked layer has completely cooled or you will introduce moisture to the crust and cause it to separate.

CHILLED LAYER cream 8 oz cream cheese, 2 tb sugar til fluffy. Add /4 c room temp sour cream. Mix well. Add the 1/2 cup of sweetened condensed milk; mix well. Add 1/4 cup of key lime juice; mix well. Move to completely baked and cooled baked layer. Use a spatula or spoon to smooth over layer one. Be sure to leave room for the key lime whipped topping, the chilled layer should only come up to about 3/4 to the top. Chill in the refrigerator while you make the key lime whipped cream.

FINAL Add h/cream to chilled bowl. Add sugar and whip to soft to medium soft peaks w/ chilled beaters. Do not whip stiff. Begin adding key lime juice slowly....will cause mixture to thicken....whip to preferred consistency. Spread over pie; chill couple of hours before serving.

[SuperLuminal]

My favorite pies, in rank order:

1. Strawberry-Rhubarb;
2. Blueberry;
3. Chocolate Satin;
4. Lemon Meringue;
5. Pumpkin;
6. Banana Cream;
7. Cherry;
8. Coconut Cream;
9. Razzleberry;
10. Apple;
11. Peach;
12. Pecan; and,
13. Moon...

[Fiddlstix]

Bookmark

[rebelskid]

No mention of PawPaw pie anywhere....very sad.....

[yefragetuwrabrumuy]

Hilarious film noir animation: Key Lime Pie.

https://www.youtube.com/watch?v=auyXxSEpAbo

[Pajamajan]

Pie BUMP

[mad_as_he$$]

Shoofly pie. I use this recipe:

Ingredients
Pastry for single-crust pie (9 inches)
1/2 cup packed brown sugar
1/2 cup molasses
1 large egg, room temperature
1-1/2 teaspoons all-purpose flour
1/2 teaspoon baking soda
1 cup boiling water
1 large egg yolk, room temperature, lightly beaten
TOPPING:
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 teaspoon baking soda
Dash salt
6 tablespoons cold butter, cubed
Directions
On a floured surface, roll dough to fit a 9-in. deep-dish pie plate. Trim and flute edge. Refrigerate at least 30 minutes.
Meanwhile, preheat oven to 425°. For filling, mix brown sugar, molasses, egg, flour and baking soda. Gradually stir in boiling water; cool completely.
Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 350°.
In another bowl, whisk together first four topping ingredients. Cut in butter until crumbly. Add filling to crust; sprinkle with topping. Cover edge of pie with foil.
Bake until filling is set and golden brown, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Cover and refrigerate 1 hour.
Editor’s Note
Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Nutrition Facts
1 piece: 540 calories, 22g fat (13g saturated fat), 99mg cholesterol, 630mg sodium, 82g carbohydrate (49g sugars, 1g fiber), 6g protein.

https://www.tasteofhome.com/recipes/shoofly-pie/

Seems to please even the pickiest.

[windcliff]

ping

[the OlLine Rebel]

The best is apple CRUMB pie. My mother was a great cook and a master at this. Without the pie crust it was called apple crisp.

Plain apple pie not nearly as good.

And, best of all apples is winesap (Stayman). It’s best for everything but has become extremely rare for some reason. In my childhood was usually quite plentiful. I miss them so. Great for direct eating, with caramel, and baked in pie. Nothing better than Stayman.

[V K Lee]

You’ve made me hungry this morning (afternoon)
OMG = it’s after 4!

Pies: - not much of pumpkin pie eater. Forget the crust, eat the filling. Actually, baked sweet potato served with butter, brown sugar mixture with cinnamon/nutmeg/pumpkin pie spice, will do just fine w/o the work of crusts and golden baking. PS - the sweet potato chips are delicious (especially after adding a bit of a cayenne sprinkle. Blue Mesa Grill serves these. YUM!

Key Lime Pie - though never eaten, the pretender Lime Pie must be close to just as delicious (chocolate cookie crumb crust) filled with a mixture of lime jello and ready to cook vanilla pudding, Cool Whip...just as delicious after chilling.

Fruit Pies - best ever= peach cobbler. A true southerner speaks :-)

Thanks for the coffee break. Have a wonderful Thanksgiving Day surrounded with like minded friends and family.

[Twotone]

The cooking thread folks might enjoy this one.

[Twotone]

Has no one told this bloke that you can put chocolate in a pecan pie? Chocolate Chips make it a Toll House Pie! Yummy!

[TheConservativeParty]

That guy is hilarious! Will watch his other videos.😁

[MayflowerMadam]

“enjoyed in the US for 200 years, or 400 years, if you include 2020.”

That was funny. He’s right.

[TheConservativeParty]

ping to funny pastry thread
🥧🥧🥧🥧🥧

[luvie]

Mmmm...pecan and key lime pies. I guess they would be “odd” to someone who tastes them the first time.

[redinIllinois]

Thanks for the humor break!!