Bevelyn's Top Five Helpful Hints
1. Always store eggs in the refrigerator. Separate eggs when cold for best results, then let egg whites warm to room temperature (approximately 15 minutes). Egg whites beat to a greater volume at room temperature. Refrigerate egg yolks in a sterile, covered container until ready to use.
2. Whites will not beat well if any part of the egg yolk gets into the bowl or if there is residual oil in the bowl.
3. Use a glass, stainless steel, or copper bowl with deep, rounded sides to beat egg whites; do not use plastic bowls.
4. When zesting lemons and oranges, grate off only the outer skin of the fruits, stopping before you reach the bitter white pith.
5. Buy ground spices in small containers or grind whole spices yourself for the freshest taste.
Avocado Lemon Pie
Crust:
1-1/3 cups crisp graham cracker crumbs
3 tablespoons granulated sugar
1/3 cup butter, melted
Filling:
1 (14-ounce) can sweetened condensed milk
1 teaspoon grated lemon zest
1/2 cup freshly squeezed lemon juice
2 egg yolks, lightly beaten
1/8 teaspoon salt
2 tablespoons granulated sugar
1 cup pureed fresh ripe avocado pulp
To prepare crumb pastry shell: Using a food processor, pulse crumbs several times until fine throughout. In a large mixing bowl, combine crumbs and sugar. Using clean hands, mix with butter until they hold together. Turn into a 9-inch glass pie plate. Spread over bottom and up sides. Using a flat bottom glass, press evenly over bottom; press crumbs against sides with a large spoon. Using hands, mold crumbs firmly around the rim. Cool completely on a wire rack before filling.
To prepare filling: In a large mixing bowl, combine milk, zest, and juice, stirring until slightly thickened. Stir in beaten egg yolks, salt, and sugar, mixing well. Fold in pureed avocado pulp. Turn into shell. Chill 3 hours before serving. Delicious served with sweetened whipped cream.
Peanut Butter Freeze Pie No. 1
Pastry crumb shells:
2-2/3 cups chocolate wafer crumbs
2/3 cup butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 cup creamy peanut butter
1 (16-ounce) container frozen whipped topping, thawed
1-1/2 cups sifted confectioners sugar
Grated semisweet baking chocolate, for garnish
To prepare pastry crumb shells: Preheat oven to 375° F. Combine crumbs and butter until mixed thoroughly. Turn into pie plate. Press firmly over bottom and around sides. Bake 8 minutes for a firm crust. Remove from oven; cool completely on a wire rack before filling. Can be chilled 3 hours instead of baking, if desired. Yields 2 (9-inch) chocolate crumb pastry shell
To prepare filling: Using an electric mixer, beat cream cheese and peanut butter until fluffy and smooth. Gradually add whipped topping and sugar until blended well. Divide mixture and turn into shells. Freeze overnight. Garnish with grated chocolate, if desired. Serve frozen.
German Chocolate Bourbon Angel Pie
Be an angel and make someone you love a favorite pie!
Meringue shell:
3 egg whites, stiffly beaten
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1 cup granulated sugar
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
Filling:
2 (4-ounce) packages sweet baking chocolate
1/4 cup water
1 tablespoon bourbon
1 teaspoon pure vanilla extract
1 (8-ounce) carton whipping cream
3 tablespoons granulated sugar
1 cup toasted, finely chopped pecans
To prepare meringue shell: Preheat oven to 225° F. Butter bottom, sides, and rim of a 10-inch glass pie plate; set aside. Using an electric mixer, beat egg whites until foamy. Gradually add salt, cream of tartar, sugar, vinegar, and vanilla extract, and sugar, beating until stiff and shiny. Quickly spread over bottom and around sides of prepared plate to form a shell. Bake 15 minutes, then increase heat to 275° F. Bake 1 hour or until light golden brown. Remove from oven; cool completely on a wire rack.
To prepare filling: In top of double boiler, over boiling water, combine chocolate, water, bourbon, and vanilla extract, gently stirring until chocolate is melted and smooth. Remove from heat; set aside to cool. Using an electric mixer, beat cream until soft peaks form. Gradually add sugar, beating until thick and smooth. Fold into cooled chocolate mixture. Lightly spread over meringue shell. Sprinkle pecans over top. Chill 3 hours before serving.