Meringue has always been one of those things that intimidated me in the kitchen. I never had a desire to even attempt making a meringue for my pies because I felt like it was sooooo high maintenance. Last week I was testing new recipes and I really wanted a topping that would stand on its own. So I attempted a meringue.
Not only was it just as easy as making my standard whipped cream, but it stood up for perfect. Plus those browned edges look delicious.
You can definitely use fresh eggs, but I had just picked up some pasteurized egg whites and they turned out great.
If you use fresh eggs I do think the mix with firm up a little easier. My meringue was very delicate, but still had a great flavor and was able to keep the shape I formed.
Easy Meringue Topping
Recipe Type: Baking
Author: Kellie Rice
Serves: 1 pie
Easy Meringue Topping
6 egg whites or 1 cup of liquid egg whites
3 tbsp of sugar
1/8 tsp of salt
1 tbsp of vanilla
(Here you can add any extract or color you want)
Preheat the oven to 350 degrees.
Wipe down a standing mixer with a little dab of distilled vinegar.
Pour the egg whites into the mixture and let sit for about 10 minutes until room temp.
Start whipping the egg whites on a medium speed.
Add in the salt and vanilla.
As you see peaks beginning to form add in the sugar.
You want to whip the mix long enough that the sugar dissolves.
Once the mix is thick and you can pull a spoonful up and it stands on its own you can pour onto your pie. (About 10 minutes)
I piled mine on top of the pile then made peaks with the back of a spoon.
Bake for a few minutes until lightly browned.
I topped this one with a little chocolate cookie crumble. I promise you this really is an easy meringue topping. The only extra step from whipped cream is browning the edges.
When the holidays come around there is nothing I want more then a huge slice of pecan pie. This year I wanted to change it up a little and add chocolate. If I am making something for the first time I usually go to the NYTimes recipe section online. They always have incredible recipes with very detailed reviews. I saw a recipe that had the chocolate melted into the butter then baked. They reviews were all over the place so I decided to just wing it and try creating my own recipe.
I know a lot of my recipes have millions of ingredients and are half a page long, but one thing I am way too lazy to do is make my own pie crust. I usually have rolls of premade crust in my freezer. Perfect for those pie cravings. These giant dark chocolate chips are an absolutely perfect for this pie. I don’t think I would like it as much if the chocolate was melted in. I really enjoyed how you could taste that classic pecan pie filling with big bites of melty dark chocolate.
Pecan pie has always been my Dad’s favorite dessert. When I was a child a did not appreciate pecans the way I do now and I used to pick them all out of my pie. I would be left with that perfect sugary filling and crunchy crust. My mom always made us homemade whipped cream so that is a habit I carried with me. If you are in a kid free household this whipped cream is perfect to spike with a little bourbon.
Chocolate Pecan Pie
Recipe Type: Baking, Pie
Serves: 8 slices
Classic pecan pie with a dark chocolate twist.
1 Prepared sheet of pie dough
2 tbsp of melted salted butter cooled
2 cups of pecans (toasted)
1 cup of sugar
1 cup of light corn syrup
1/2 cup of dark chocolate chips
2 tbsp of pure vanilla extract
2 tbsp of bourbon (optional)
1 cup of heavy whipping cream
1/2 cup of powdered sugar
1 tsp of bourbon
Preheat the oven to 350 degrees.
Mix together the butter, eggs, corn syrup, vanilla and sugar.
Add bourbon if desired.
Mix in the pecans and chocolate.
Place pie dough into a pie dish and pour the filling over the top.
Tap the dish on the counter to help the pecans rise to the top.
Bake for 45-50 minutes or until the middle sets.
I covered the pie with foil before baking and removed 15 minutes before finishing so the crust would not burn.
Let the pie cool before serving.
For the whip cream:
In a large clean dry bowl add the cold heavy cream, sugar and bourbon (vanilla if you don’t want bourbon).
Mix with a hand mixer on high until soft peaks form.
What is better than a huge cheesy pizza folded in half to capture all the excess toppings? A hand pie crust filled with pizza toppings! All the goodness without the mess. I’m talking bubbling melted mozzarella, juicy veggies, garlic and marinara in a crispy crust. Did I mention kid friendly? My boyfriend’s kids were highly skeptical, but once they bit into them and realized it was pizza it was two thumbs up!
I have seriously been trying to pack every meal with veggies lately. This hand pie has red peppers, green peppers, yellow onions, olives, mushrooms – so easy to customize. I would have added jalapenos, but the jar I had was so spicy. As in unbelievably spicy. You know how you can go to Subway on a Monday and have their jalapenos and they are perfect, but you go a few days later and they are miniature fire bombs? I think that is what is going on with these. I just happened to buy a jar filled with all the seeds from the other jars.
These hand pies are different from calzones because I skipped the ricotta and added marinara. You do not have to put the sauce inside the hand pie. I just prefer the sauce to cook into the veggies. Just make sure you go fairly light so it does not spill out the sides.
Pizza Hand Pies
Recipe Type: Dinner, Pizza
Crispy pizza crust stuffed with meats, cheeses and veggies.
Egg wash (1 egg yolk plus water)
Mixture of Italian cheese – provolone, mozzarella, Parmesan
Preheat your oven to 425.
Divide the pizza dough into 4 equal balls.
Roll out into 4 equal ovals on a lightly floured surface.
Spoon about 1 tsp of marinara over the center of the dough. Do not get too close to the edge. Leave about an inch.
Add the pepperoni and veggies.
Top with a handful of shredded cheeses.
Pull one side of the dough over the topping to meet the opposite edge.
Use a fork to crimp the dough together.
Roll the crimp one time and use the fork or fingers to pinch down again.
It is important to add the extra roll over the dough edge to keep all those toppings locked up.
Use a knife to cut 3 slits on the top to let steam out.
Brush egg wash over crust.
Drizzle olive oil and sprinkle with Italian seasoning.
Bake for 20 minute until crust is golden brown.
Keep an eye on them because they cook very fast. I cooked mine for 25 minutes. I should have pulled them out a few minutes earlier.
I hope you enjoy! This is one of my favorite meals. It is quick and easy with a fast clean up. I highly recommend heating the rest of the marinara with some crushed red pepper and olive oil for dipping! Yum!