Recipes: Double Chocolate Pumpkin Pie

• Prep Time:15 min
• Cook Time:50 min
• Serves:8

 

Tagged:
chef, chocolate, chocolate chips, christmas, dessert, food channel, holiday, homemade, pie, pumpkin, thanksgiving,

Who'd think of putting chocolate in pumpkin, or that it would be so delicious! The Food Channel's latest pie recipe is over-the-top delicious!

For an easy pie crust recipe, click here.

 

 

 

Foodie Byte

Adding melted chocolate chips as a top layer means the pie will get hard on top with a smooth, custardy layer underneath.

Ingredients

Prepared pie shell
1 can pumpkin
1 tablespoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon ginger
1/2 teaspoon allspice
pinch salt
2 eggs
1 can sweetened condensed milk
1 12-ounce bag semi-sweet chocolate chips, chopped (divided into half)

Preparation

Preheat oven to 425 degrees.
Chop the chocolate chips and divide in half.
Mix all ingredients together, using only half the chocolate chips.
Pour in unbaked pie shell.
Bake at 425 degrees for 15 minutes.
After 15 minutes, drop it to 350 degrees for 35 minutes.
After pie has baked, take the other half of the bag of chocolate chips, melted, and spread it over the top.
Let cool and serve.

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Recipes: Cranberry Meringue Pie

• Prep Time:30 min
• Cook Time:15 min
• Serves:8

 

Tagged:
chef, christmas, dessert, food channel, fruit, holiday, meringue, pie, thanksgiving,

If you love meringue pies, you'll love this one with a holiday focus. Cranberry Meringue Pie is the perfect complement to your traditional meal!

See separate meringue recipe here.

For an easy pie crust recipe, click here.

 

 

Foodie Byte

You can substitute orange juice for half of the water if you want a more citrusy flavor. You can also add a layer of lemon curd before putting on the meringue.

Ingredients

Prepared pie crust
For pie filling:
1 cup sugar
2 cups water
2 12-ounce bags of fresh cranberries
For meringue:
1/4 teaspoon cream of tartar
3 egg whites (large)
2/3 cup sugar
pinch of salt
1 teaspoon vanilla

Preparation

Boil down the sugar, water and cranberries into a cranberry sauce, which takes about 15 minutes on stovet op over medium to high heat, stirring vigorously throughout.
Strain, so you just have the pulp.
Let cool.
Bake prepared pie crust according to package directions for a filled fruit or cream pie; if using homemade crust, bake according to your recipe.
Take prepared pie crust while it is still warm, and pour in filling.
Make meringue by beating egg whites with an electric mixer until foamy, adding cream of tartar as you whisk the egg whites.
Important: Make sure cream of tartar does not get stuck on the sides--stop the mixer as needed to scrape.
Once it has soft, foamy peaks, slowly add sugar.
Continue to beat until peaks form, then add 1 teaspoon vanilla and a pinch of salt.
Pillow meringue onto top of cranberries.
Bake at 350 degrees for 15 minutes or until meringue is nicely browned.
Serve cold.

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Articles: It's Time for Pie!

The holidays bring out the pie in us all...

Food News

It's time for pie, and we have some great ones on The Food Channel--easy to make and enjoy for your homemade holidays! Check out some of our latest recipes, and a few old favorites in the links below.

Cranberry Meringue Pie

Double Chocolate Pumpkin Pie

Holiday Mincemeat Pie

Perfectly Easy Pecan Pie

Creamy Chocolate Pie

Sweet Potato Pecan Pie

Holiday Apple Pie

Pumpkin Custard Pie with Apple Pecan Crunch

Cherry Apple Pie with video.

Black Walnut Pumpkin Pie with video.

Homemade Blueberry pie video.

Oatmeal Pecan pie with video.

Midwestern Fruit Pie

Rhubarb Pie

 

 

For an easy pie crust recipe, click here.

 

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Recipes: Pumpkin Custard Pie with Apple-Pecan Crunch

• Prep Time:30 minutes
• Cook Time:55 minutes
• Serves:4

 

Tagged:
apple jelly, dry roasted nuts, eggs, lemon juice, mini pumpkins, pumpkin pie spice,

Not quite a pie, not quite a custard. This deliciously moist dessert is light, airy and bursting with that warm, "cuddly" taste, if you know what we mean. There is just something about the smell of pumpkin cooking that instantly puts a smile on your face, and this treat will put a smile on the face of even that one relative that is a little hard to crack.

 

Foodie Byte

Ingredients

4 mini pumpkins
1/4 cup plus 1 tablespoon apple jelly
1/2 teaspoon lemon juice
1/4 cup chopped, dry roasted nuts of your choice
1 cup solid pack pumpkin
4 eggs, beaten
1 teaspoon pumpkin pie spice

Preparation

Preheat oven to 350°F.
Cut off the stem end of each pumpkin, about a quarter of the way down.
With a spoon, scoop out stringy flesh and seeds; set aside.
In a small bowl, add apple jelly and microwave for 15 seconds, or until hot.
Remove, add lemon juice and whisk smooth.
Scoop out 1 tablespoon of jelly to another small bowl and stir in the chopped nuts, mixing well; set aside.
In a large bowl, whisk pumpkin, remainder of melted apple jelly, eggs and pumpkin pie spice.
Evenly divide among the hollowed out pumpkins.
Place on a pan and gently sprinkle prepared nuts on top of each so that they don't immediately sink into batter. It is fine if some do, they will rise back up as they are in the oven.
Bake 50-55 minutes, or until the filling has puffed up and is firm to the touch.
Remove from oven to cool 5 minutes before serving.
Or if desired, refrigerate completely before serving.
　

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Recipes: Creamy Meringue

 

Tagged:
chef, christmas, dessert, food channel, holiday, meringue, pie, thanksgiving,

Meringue is one of those crucial toppings that you love, but don't always know how to make successfully. Here's a foolproof recipe from one of our Food Channel culinary artists! Pair it with any cream filling and enjoy.

See the Meringue episode of Kitchen Lingo for help!
 

 

 

 

Foodie Byte

Be sure to break your egg whites carefully, using an egg separator or your hand, to make sure you don't get any yolk particles into the egg whites, or they won't peak properly.

Ingredients

1/4 teaspoon cream of tartar
3 egg whites (large)
2/3 cup sugar
pinch of salt
1 teaspoon vanilla

Preparation

Separate egg whites from egg yolks.
Beat egg whites with an electric mixer until foamy, adding cream of tartar as you whisk the egg whites.
Important: Make sure cream of tartar does not get stuck on the sides--stop the mixer as needed to scrape.
Once it has soft, foamy peaks, slowly add sugar.
Continue to beat until peaks form, then add 1 teaspoon vanilla and a pinch of salt.
Pillow meringue onto top of cranberries.
Bake at 350 degrees for 15 minutes or until meringue is nicely browned.
Serve cold.

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Sicilian Rice Ball Casserole

This casserole takes one of my favorite appetizers (arancini) and turns it into a weeknight meal. Freezes well, great for potlucks and family friendly!

I can't take full credit for this, this is pure genius from my friend Julia of Julia's Healthy Italian. I originally shared this in 2011, but I thought it was time to reshoot the photos. I tweaked her recipe to lighten it up a bit, but she takes full credit for the creativity. Servings are large and very satisfying, you could serve a simple green salad on the side if you want more greens.

The filling is ground turkey with a little sausage that adds lots of flavor, plus peas and sauce. If you don't like peas, swap it with another vegetable. I'm thinking of trying a broccoli and sausage version next. I've made this with brown rice, it works fine too.

Julia usually makes double and freezes the second casserole to use later. I halved her original, but it makes sense to make two for the same amount of work it takes to make one. I serve mine with a little extra sauce on the side and have also made this with brown rice and it works great.

Click Here To See The Full Recipe...

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Recipes: Leftover Turkey Chowder

• Prep Time:10 minutes
• Cook Time:20 minutes

 

Tagged:
broth, chowder, corn, creamy, easy, leftovers, mccormick, potatoes, quick, soup, thanksgiving, turkey,

This hearty chowder is chock full of chunky potatoes, turkey and corn in a creamy broth.

Recipe courtesy of McCormick®.

 

Foodie Byte

Ingredients

1 tablespoon butter
1/2 cup chopped onion
2 cups water
4 medium red potatoes, peeled and cut in 1/2-inch cubes (about 2 cups)
2 cups milk
1 ounce McCormick® Original Country Gravy Mix
2 cups cubed cooked turkey
1 can (8 3/4 ounces) whole kernel corn, undrained
1 teaspoon McCormick® Sage, Rubbed

Preparation

Melt butter in large saucepan on medium heat. Add onion; cook and stir 3 minutes. Add water and potatoes; bring to boil. Reduce heat; cover and simmer 5 minutes or until potatoes are tender.
Stir milk into Gravy Mix until smooth. Stir into saucepan. Add turkey, corn and sage; bring to boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally.

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