Cheesy Refried Bean Dip

If you need an easy, delicious dip, this is it!

Cheesy Refried Bean Dip

This easy recipe comes from Temp-tations:  http://www.temp-tations.com/recipe/cheesy-refried-bean-dip

Strawberry Pie

Could anything say Christmas dessert better than this beautiful pie? Now you can have strawberry pie any time of year and not just when strawberries are in season since this recipe uses frozen strawberries. Easy+Beautiful+Delicious=A Winner! Enjoy!

Strawberry Pie

1 (16 oz.) bag frozen whole strawberries*

1 (3 oz.) strawberry gelatin
1 cup sugar
4 tbsp. cornstarch
2 cups strawberry juice/water
1 (9") baked pie shell
whipped cream

Cut strawberries in half (or fourths if particularly large) while still frozen.  Thaw strawberries in a strainer over a bowl to capture the strawberry juice.  (There will only be a small amount of juice.)  In a 3 qt. saucepan, mix gelatin, sugar, and cornstarch.  Put the juice from the strawberries into a 2-cup measuring cup, and finish with water to equal two cups.  Gradually add the juice/water mixture to the saucepan, and cook over medium heat stirring constantly until mixture is boiling and is clear and thick.  Set aside and let cool until mixture is at room temperature.  Add the thawed strawberries.  Pour into a baked pie shell until full as there may be excess filling depending on the depth of the shell.  Refrigerate 2-3 hours.  Top with whipped cream before serving.

*If you can't find a 16 oz. bag, buy a 32 oz. bag of frozen, whole strawberries and use half of it.

 Click here for printable format

Perfect Pie Crust:  http://easyaspiecanbe.blogspot.com/2013/12/perfect-pie-crust-recipe-and-tutorial.html

Whipped Cream:  http://easyaspiecanbe.blogspot.com/2013/12/whipped-cream-recipe-and-tutorial.html 

This recipe was shared with me by friend Holly Hendrix.

Whipped Cream Recipe and Tutorial

The finishing touch on any cream pie is homemade whipped cream. This recipe, by Chef Anna Olson, has a special ingredient that stabilizes the cream but does not change the texture or taste. You can pipe it, you can dollop it--every swirl and swish will stay in place for several hours.  You will never buy the stuff in the tub or can after making and tasting this easy whipped cream recipe. Plus...I include a tutorial on how to mound it on your pie for a knock-your-socks-off presentation!

A 16 oz. carton of heavy whipping cream is shown, but you will only need 1 cup (8 oz).

Whipped Cream

1 cup (8 oz.) heavy whipping cream

1 tablespoon instant nonfat dry milk

3 tablespoons sugar 

 

Place a metal, glass, or ceramic 3- or 4-qt. mixing bowl and beaters into the freezer for 10 minutes. Add all ingredients to the mixing bowl, and with an electric mixer at medium-high speed, beat just until the cream reaches stiff peaks and loses its gloss. Keep refrigerated.

Whipped Cream 101:  Once you have whipped the cream for a minute or two, you’ll notice that the beaters leave trails.  The longer you whip, the thicker and more noticeable these trails become.  Most recipes call for either soft or stiff peaks.  For soft peaks, if you lift up the beaters and look, the peak should curl down and melt back into the mound.  For stiff peaks, keep beating until the peaks stand straight up and appear firm when beaters are lifted. For a great visual guide, click here.

Click here for printable format  
   

*Stabilization tip given in Anna Olson's Top 10 Baking Questions Answered:  https://www.foodnetwork.ca/baking/blog/anna-olsons-top-10-baking-questions-answered/
   

Note:  I have a KitchenAid stand mixer, but I prefer to use a hand mixer for whipped cream and meringue.  I feel it gives more control over the end product.

This is the coconut cream pie I made for this blog post.  I removed half the pie right after topping it with the whipped cream and toasted coconut.  This is a photo of the pie taken four hours later.  The whipped cream did not deflate, weep, or get runny.

Placing Whipped Cream on a Pie Tutorial:

After following the above directions, your whipped cream should look like this:

Take a spoonful of cream, and place it where you would like your perimeter to be:

With the back of your spoon, apply light pressure, and spread the cream slightly outward, inward, and to the side to form a bigger, flatter section:

Take a second spoonful, and place it to the side of the first using the back of your spoon to spread the cream in the same way.  Continue around the perimeter of the pie:
 

Fill the center with a spoonful of cream and slightly spread:

Repeat the process making your next layer of whipped cream slightly smaller in diameter:

Repeat with a third layer making the diameter smaller than the second layer:

 Using the back of your spoon, push into the whipped cream while pulling up to make peaks:

Done!  :)

If desired, add a decorative finish to the top of the whipped cream:

 

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Perfect Pie Crust Recipe and Tutorial

The best pie crust recipe on the planet is The Pioneer Woman Cooks Perfect Pie Crust.  Once you make it, you will make no other.  It is flaky, tender, and has a wonderful taste.  You make the dough ahead of time, and then freeze it, so it is ready when you are.

Click here for the recipe link and a wonderful tutorial

I divide Ree Drummond's recipe into halves, so I will have generous pie crusts.  I freeze them for at least 24 hours before rolling them out.  When I'm ready to use a crust, I remove one from the freezer and allow it to sit on the counter to thaw slightly...about 20 minutes.  Then I remove it from the bag and get started!  Here is my work station with everything ready to go:  a spatula, pastry mat, rolling pin, water, flour, pie plate, and pie crust.  If you don't have a pastry mat, just use your counter top!  :)

Here is the amount of flour I put on the mat:

And here is the amount of flour I put on the dough:

Roll the dough from the center outward.  It will split in places, and when it does, you just cup your hand around the outside edges, and push it back together:

Once it's slightly bigger than its original size, move it to the side with your spatula, lightly flour the area where the dough was, and flip the dough over onto the newly floured area.  Add a dusting of flour to the top side, spread it over the dough with your hand, and continue rolling from the center outward.  Keep the dough circular by occasionally pushing the edge in gently with sides of hands:

Roll the dough 2-3 inches larger than your inverted pie plate:

With the spatula, loosen the pie crust edges all the way around:

Using both hands, lift the crust and fit it into the pie plate:

It might tear in places.  If it does, after it's in the plate, moisten the tear edges with water and press together.  Put some flour on top of the tear to absorb the water.  You can see several tears in this crust I had to fix:

Trim overhanging edge of dough 1 inch from rim of plate. Tuck the excess dough under itself above the rim:

Finish the edges as desired.  I like to flute the edges.  I place my index finger outside the pastry edge and knuckles on the inside.  I pinch the pastry in a rounded V shape.  I had to take the photos separately since I was the only photographer available.  :)

After fluting, press the sides of the pie shell firmly against the sides and lower rim of the pie plate.  You can see in the photo below where I've pressed the dough against the lower rim of the Fiesta pie plate.  For a pre-baked crust, prick the crust all over with a fork, turn the oven on 400 degrees, and place the pie crust in the refrigerator for the dough to relax while the oven is heating.  This will reduce shrinkage.

Place the crust in the oven when it reaches 400 degrees.  Watch the crust.  If it starts to puff up in the middle, just poke it with a fork.  Here is my crust puffing up:

The crust will be done when it is lightly browned...about 20-25 minutes.  Allow to cool, and then fill, or store it until the next day in an airtight container.

Pastry for Single-Crust Pie Baked with Filling:  Do not prick pastry.  Bake as directed in individual recipe.

Pastry for Double-Crust Pie:  Roll out dough as described above, and fit into pie plate.  Do not prick pastry. Trim pastry even with rim.  For top crust, roll out a second crust, place desired pie filling into pie shell, top with pastry for top crust, and trim top crust 1/2 inch beyond edge of pie plate.  Fold extra pastry under bottom crust; flute edge.  Cut slits for escape of steam.  Bake as directed in individual recipe.