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Thursday October 10, 2013 MYT 1:42:00 PM
Thursday October 10, 2013 MYT 3:45:34 PM
by sharon thompson
Stack pie is an old-fashioned dessert from the east south-central US state of Kentucky. – Lexington Herald-Leader/McClatchy-Tribune Information Services
Eating pie by the stack
Pumpkin pie2 cups cooked pumpkin or 425g canned pure pumpkin1 cup brown sugar1 cup evaporated milk3 whole eggs2 tbsp pumpkin pie spice½ tsp salt2 tbsp butter1 9-inch (22cm) unbaked pie shellPecan pie1 cup dark corn syrup3 eggs1 cup sugar2 tbsp butter, melted1 tsp vanilla1½ cups (170g) pecans1 9-inch (22cm) unbaked pie shell
To make pumpkin pie: In medium bowl, beat together all ingredients and pour into unbaked pie shell that has been sprayed with non-stick cooking spray. Bake at 220°C for 10 minutes. Reduce oven temperature to 350 degrees (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
To make pecan pie: Preheat oven to 180°C. In a medium bowl, mix corn syrup, eggs, sugar, butter, and vanilla using a spoon. Stir in pecans. Pour filling into pie shell that has been sprayed with non-stick cooking spray. Bake on centre rack of oven for 60 to 70 minutes. Cool completely on wire rack.
To assemble: When pies are completely cool, very gently remove pecan pie from pie pan, using two spatulas, and place on a cake plate. Remove pumpkin pie from pie pan with spatulas, and place atop pecan pie. Slice into thin wedges and serve.
Tags / Keywords:
stack pie, pumpkin pecan, Kentucky
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