It’s National Pie Day!
Holy Cow Batman, we nearly missed it — today is National Pie Day. No, not Bye, Bye Miss American Pie — but rich lemon meringue and scrumptious pecan pie. I can not let such a momentous holiday pass without offering up a recipe or two:
Caviar Pie
1 (9-inch) pie shell
1 (3 to 4 ounce) jar black caviar
Fresh lemon juice
2/3 cup dairy sour cream
3 to 4 tablespoons finely chopped onions
3 finely chopped hardboiled eggs
Bake pie shell until golden brown. Cool. Spread caviar evenly over pie shell. Sprinkle caviar with fresh lemon juice. Mix together the onion and sour cream, and spread over the caviar. Top these layers with the finely chopped eggs. Cover with plastic wrap and chill thoroughly.
Breakfast Pie
1 unbaked pie shell
1 pound sausage, cooked and drained
2 cups frozen hash browns, thawed
Grated Cheddar cheese
4 eggs
1/4 cup milk
Cut up cooked sausage and arrange over bottom of pie crust. Layer hash browns on top of sausage. Sprinkle with grated cheese.
Beat the eggs and milk together and pour over all. Bake at 350 degrees F for 35-40 minutes or until center is set. Let sit for a couple of minutes before cutting.
Satin Peanut Butter Chocolate Pie
1 cup creamy peanut butter
2 cups granulated sugar
16 ounces cream cheese (at room temperature)
2 tablespoons butter, melted
2 teaspoons vanilla extract
1 1/2 cups whipping cream
2 graham cracker crusts
3 (1.45-ounce) Hershey bars
3 tablespoons milk
Beat peanut butter, sugar, cream cheese, butter and the vanilla extract in a large bowl with electric mixer until smooth and creamy.
In another bowl, beat whipping cream until soft peaks form. Gently fold whipped cream into peanut butter mixture.
Spoon into crusts, dividing mixture equally. Refrigerate for 6 hours.
Melt Hershey bars with milk in saucepan over low heat. Spread or swirl over pie fillings. Refrigerate until firm.