Top Secret Restaurant Recipes 2 (30 page)

MANGO SAUCE

2 11.5-ounce cans Kern’s mango juice

RASPBERRY SAUCE

I ½ cups water
2 cups frozen raspberries
½ cup granulated sugar

GARNISH

canned whipped cream 4 thin lime slices, halved

1. Preheat oven to 325 degrees.

2. Use an electric mixer on medium speed to combine sweetened condensed milk, egg yolks, and lime juice. Mix just until ingredients are combined.

3. Pour filling into graham pie shell and bake on middle rack for 20 minutes or until filling jiggles only slightly when shaken. Cool. Cover pie and chill in refrigerator for a couple hours before serving.

4. Make mango sauce by bringing two cans of Kern’s mango juice to a boil in a medium saucepan over medium heat. Reduce heat and simmer for 30 minutes or until sauce thickens. Cover and chill.

5. Make raspberry sauce by combining water and raspberries in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer raspberries for 10 minutes. Use a potato masher or a large spoon to crush the raspberries as they boil. Strain raspberry seeds from water, then put the liquid back into the saucepan and add the sugar. Bring mixture back to a boil, reduce heat and simmer for 15 to 20 minutes or until the sauce thickens. Cover and cool sauce until you are ready to serve the pie.

6. Prepare dessert by dribbling some mango sauce and some raspberry sauce onto a small plate (you can use spoons or squirt bottles for this). Place a slice of pie onto the sauce, add a dollop of whipped cream to the top of the pie slice with one half of a thin lime slice on top of the whipped cream.

CRUST

1 cup graham cracker crumbs
¼ cup butter, melted (½ stick)
2 tablespoons granulated sugar

CREAM CHEESE FILLING

one 8-ounce pkg. cream cheese,
softened
¼ cup granulated sugar
½ teaspoon vanilla extract
I egg

LEMON FILLING

½ cup granulated sugar
2 tablespoons cornstarch
dash salt
1 cup water
2 egg yolks
2 tablespoons fresh lemon juice
I tablespoon butter

1. Preheat oven to 350 degrees.

2. Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.

3. Prepare the cream cheese filling by mixing cream cheese with ¼ cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.

4. As the pie cools, make the lemon filling by combining ½ cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often.

5. Whisk in egg yolks, then add lemon juice and butter When mixture simmers again immediately remove it from the heat.

6. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving. Slice into 6 pieces to serve restaurant-size portions.

¼ cup butter, softened (½ stick)
¼ cup vegetable shortening
1 ¼ cups all-purpose flour
1 tablespoon granulated sugar
¼ teaspoon salt
1 egg yolk
2 tablespoons ice water

FILLING

3 eggs
1 15-ounce can pumpkin
½ cup granulated sugar
¼ cup packed dark brown sugar
I teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¾ cup whole milk
¼ cup heavy cream

1. Prepare the crust by beating together the butter and shortening until smooth and creamy. Chill until firm.

2. Sift together the flour, sugar and salt in a medium bowl.

3. Using a pastry knife or fork, cut the chilled butter and shortening into the dry ingredients until the flour is mixed in and it has a crumbly texture. Mix egg yolk and ice water into the dough with a spoon then form it into a ball with your hands. Don’t work the dough too much or your crust will lose its flakiness. Flakey crust is good crust. Cover dough ball with plastic wrap to sit until the filling is ready.

4. Prepare filling by beating eggs. Add pumpkin and stir well to combine.

5. Combine sugars, cinnamon, salt, ginger, cloves, and nutmeg in a small bowl. Stir spice mixture into the pumpkin. Mix in milk and cream.

6. Preheat oven to 425 degrees. While oven preheats let filling sit so that it can come closer to room temperature.

7. Unwrap pie dough, then roll it flat on a floured surface and line a 9-inch pie dish.

8. When oven is hot pour filling into pie shell, and bake for 15 minutes. Reduce heat to 350 degrees and bake for another 50 to 60 minutes or until a knife stuck in the middle comes out clean.

9. Cool pie, then chill. Slice chilled pie into 6 pieces to serve restaurant-size portions. Whipped cream on top is optional, but highly recommended.