Hot Date Pie

This pie is so worth the time and effort put into making it. I didn't change a thing, though crushing gingersnaps a major pain so buy them already crushed. Taken from Betty Crocker's Harvest Pie.

And can I just ask why are cloves seasonings freaken $8 for a tiny little container? Is there something illicit you can do with them? Like roll your own cloves smokes? Come on. This purchase better last me a year.

Hot Date Pie

Ingredients:

Sweet Potato Filling
2 large sweet potatoes
2/3 cup brown sugar, packed
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
2 tablespoons dark molasses
3 large eggs
1 cup whipping cream

Cranberry-Pecan Streusel
1/3 cup sweetened dried cranberries
1/3 cup hot water
1/4 cup all-purpose flour
1/4 cup firmly packed dark brown sugar
2 tablespoons butter, melted
3/4 cup pecans, coarsely chopped

Crust
1 refrigerated pie crust, softened as directed on box
1 cup crushed gingersnaps (about 20)
1/2 cup pecans, coarsely ground
1/4 cup powdered sugar
2 tablespoons butter, melted


Directions:

1. Heat oven to 400°F. Wash and pierce sweet potatoes. Place on rimmed baking sheet. Bake 1 hour to 1 hour 10 minutes. Remove from oven and let cool to room temperature, about 1 hour. Cut lengthwise in half; scoop out inside; discard skins. Mash sweet potatoes until no lumps remain.
2. Combine dried cranberries and hot water. Set aside until ready to put into the streusel.
3. Turn oven temperature down to 350°F.
4. Unroll and place crust into ungreased deep-dish 9-inch glass pie plate. Crimp edges. Combine remaining crust ingredients. Press in bottom and about 1/2 inch up side of pie crust. Bake 10 minutes. Remove from oven and let cool completely on cooling rack, about 30 minutes.
5. Beat all filling ingredients except molasses, eggs, cream and sweet potatoes together in large bowl with whisk. Beat in 1 1/2 cups mashed sweet potatoes, molasses and eggs. Beat in cream. Pour mixture into cooled crust. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake about 40 minutes or until filling is set around edges.
6. Drain cranberries. Stir in remaining streusel ingredients. Gently sprinkle streusel around edge of crust. Bake for an additional 20 minutes or until set.
7. Remove from oven and let cool completely on cooling rack, about 3 hours.

Lazy girl pie

This is my version of the Betty Crocker Blueberry Pudding Pie recipe. The original recipe calls for frozen blueberries, which my little convenience store didn't have. Being too lazy to go out, I made do with what I had in the freezer which turned out to be a Yoplait berry smoothie mix. I picked out the yogurt bits, and just used the frozen berries for the pie.

Lazy Girl Pie

Ingredients:
1 refrigerated pie crust, softened as directed on box
1 1/2 cups fresh or frozen berries, thawed, well drained
3 eggs
1 cup sour cream
3/4 cup half-and-half
1/3 cup sugar
1 1/2 teaspoons vanilla
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

Directions:

1. Heat oven to 425°F. Make pie crust as directed on box for one pie using 9-inch glass pie plate. Bake 7 minutes.
2. Remove crust from oven; sprinkle berries over bottom of crust.
3. In large bowl, beat all remaining ingredients with electric mixer on medium speed 1 to 2 minutes or until smooth. Pour over berries.
4. Return to oven; bake 10 minutes. Reduce oven temperature to 350°F; cover edges of crust with foil. Bake 30 to 32 minutes or until knife inserted in center comes out clean. Let stand 20 minutes. Serve warm or cool, though cold is better. Store in refrigerator.

Strawberry Gluten-Free Pie

This pie was a bit of an experiment. I used a pie recipe from Ginger Lemon Girl's blog, replacing the gelatin in the pie filling with xanthan gum, and a gluten free crust recipe from Betty Crocker.

The pie crust was a total failure. It wouldn't congeal together. The cold butter was a problem. Then trying to smooth out a layer of cream cheese on the bottom of the cooked crust completely disintegrated it. I think I may try this recipe next time: cream cheese pie crust.

The xanthan gum is a bit gross to work with. I doubt that syrupy Jello would be much better, but I couldn't get the image of crushed up bone marrow out of my head. :p Not very appetizing.

Tastes great though :) The crust is weird, but not inedible. The strawberries are fantastic, and just don't think too much about the filling.

Mocha Walnut Pie

I pulled this recipe from AllRecipes.com, and it turned out pretty well!

I am damned proud that it stayed pie shaped.

Don't overdo the nuts. I used 1 1/2 cup of walnuts, and it was very, very nutty.

More Recipes from Movies

Looking for the icing recipe from the pink cake in Black Swan? They've got it here: http://www.movierecipes.net/

It's like IMDB for recipes!

Also Google has a Recipe filter now on the left hand side. Nice!

Old Joe's Horny Past Pie

I read online that someone else imagined this as a double cherry pie. That sounds fantastic! Good double cherry pie recipes are hard to come by. Here is a chocolaty version from Betty Crocker. I think Joe would approve.

Recipe: Double Chocolate-Cherry Torte

INGREDIENTS

• 2 packages (8 oz each) semisweet baking chocolate, coarsely chopped
• 1 cup butter or margarine
• 6 eggs
• 8 oz white chocolate baking squares, coarsely chopped (about 1 1/2 cups)
• 1 1/2 cups whipping cream
• 4 oz cream cheese (from 8-oz package), softened
• 1 can (21 oz) cherry pie filling
• 1/4 teaspoon almond extract
• 2 tablespoons amaretto

INSTRUCTIONS

1. Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In 3-quart saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly, until smooth. Cool 30 minutes.
2. In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until about triple in volume. Using rubber spatula, fold eggs into cooled chocolate mixture. Pour into springform pan.
3. Bake 15 to 20 minutes or until edge is set but center is still soft and jiggles slightly when moved. Cool completely in pan, about 1 hour 30 minutes. Then cover and refrigerate 1 hour 30 minutes.
4. In medium microwavable bowl, place white chocolate and 2 tablespoons of the whipping cream. Microwave uncovered on High 20 to 40 seconds, stirring after 20 seconds, until chocolate is melted. Stir until well blended. In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in white chocolate mixture until smooth. Add 1 cup of the pie filling; beat on medium speed until well blended and cherries are broken up.
5. In chilled medium bowl, beat remaining whipping cream and almond extract on high speed until stiff peaks form. Fold in cherry-chocolate mixture until well blended. Spread over semisweet chocolate layer. Refrigerate at least 2 hours but no longer than 48 hours.
6. In small bowl, stir remaining pie filling and liqueur until well blended. Remove side of pan. Cut torte into wedges; place on individual dessert plates. Top individual servings with cherry sauce.

Source: http://www.bettycrocker.com/recipes/double-chocolate-cherry-torte/4320198e-a7c1-4323-85cd-ce74e6aa1f8d

Disclaimer: I work for General Mills in the Betty Crocker Cookbook Library. I am not being paid to or asked to promote their recipes, but I thought you should know.

Jenna's First Kiss Pie

Another pie we have to speculate at, but with this one, I think we can take the "kiss" as a clue.

Recipe: HERSHEY'S Chocolate Pie with Chocolate Petal Crust

INGREDIENTS

• CHOCOLATE PETAL CRUST 
• 1/2 cup (1 stick) butter or margarine, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1/2 cup HERSHEY'S Cocoa
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/3 cups (8 oz.) HERSHEY'S MINI KISSES Brand Milk Chocolates 
• 1/3 cup milk 1-1/2 cups miniature marshmallows 
• 1 cup (1/2 pt.) cold whipping cream 
• Sweetened whipped cream 
• Additional HERSHEY'S MINI KISSES Brand Milk Chocolates

INSTRUCTIONS

1. Prepare CHOCOLATE PETAL CRUST. 
2. Microwave chocolate pieces with milk in large microwave-safe bowl at MEDIUM (50%) 1 minute; stir until well blended. Stir in marshmallows. Microwave 30 seconds; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating until marshmallows are melted. Cool to room temperature.
3. Beat whipping cream in medium bowl until stiff; carefully fold into chocolate mixture. Spoon into prepared crust. Refrigerate until firm, about 4 hours. Garnish with sweetened whipped cream and chocolate pieces. Cover; refrigerate leftover pie. 8 servings. 

CHOCOLATE PETAL CRUST Recipe

1. Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, cocoa, baking soda and salt; beat into butter mixture. Shape soft dough into two rolls, about 7-1/2 inches long. Wrap each roll in wax paper or plastic wrap; refrigerate several hours or overnight.
2. Heat oven to 375°F. Grease 9-inch pie plate.
3. Cut one roll into 1/8-inch-thick slices; place on bottom and up side of prepared pie plate, edges touching. (Spaces between slices of dough in crust fill in during baking.)
4. Bake 8 to 10 minutes. Cool completely. Enough dough for 2 crusts.

Source: http://www.hersheys.com/recipes/6171/HERSHEY'S-Chocolate-Pie-with-Chocolate-Petal-Crust.aspx