Text 13608, 56 rader
Skriven 2011-07-20 18:59:38 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: American food 568
=============================
-> DSh> And what is your favorite flavor of pie?  Or name several.
-> 
-> DSh> Mine are pecan, lemon meringue, blueberry and apple.  I also like
key
-> DSh> lime pie, but don't get it often.
-> 
-> Jeez, Dale, I just like pie. I'm not sure I can narrow it down to a
couple
-> of favorites.  There are a bunch of them I really love:
-> 
-> Apple, peach, rhubarb and it's cousin strawberry rhubarb, blueberry,
-> lemon meringue, and key lime (like for you, that one's a rare treat -
but
-> if I find a bag of key limes on the markdown table at Stop & Shop, I 
-> always buy it and make a pie.)
-> 
-> Also: Gooseberry, pineapple, and cherry.  And Maryanne and I developed
-> an awesome mixed fruit pie recipe after tasting one we bought at one of
-> the local orchards. They called it "Fruits of the forest pie," and it
-> had apple, blueberry, strawberry, and raspberries.  We add other stuff
-> for our version.

Pumpkin ice cream pie is one of mine; my mother clipped the recipe from an
old Parade magazine years ago.  I'll eat just about all of them, although
blueberry wouldn't make my list.  

Frozen Gala Ice Cream Pie [Parade's Test Kitchens]

1 1/2 c crushed cereal flakes (can use sugar coated)
1/3 c firmly packed brown sugar
1/3 c butter or margerine, melted
1 quart butter pecan [butter almond, or vanilla] ice cream
1 c canned pumpkin
1/2 c sugar
1 ts cinnamon
1/4 ts ginger
1/4 ts nutmeg

Pie crust: Combine crushed cereal flakes, brown sugar, and melted butter.
Press firmly on bottom and sides of a 9" pie plate. Chill about one half
hour.

Filling: Soften ice cream; combine with remaining ingredients; mix well.
Spoon into chilled crust. Freeze several hours or overnight. (Remove from
freezer; if very hard, at least 20 minutes before serving)

Just before serving, decorate with whipped cream, garland of halved candied
cherries, pineapple tidbits, pecan meats, and halved, seeded, Tokay grapes.

[I never bother with anything but the whipped cream. It vanishes just the
same. I got two separate requests for the recipe when I brought it to a
Thanksgiving Eve service tonight....]

Source: Ruth Hanschka, FIDO NCE, 11-23-95
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