The Dish - Orlando Sentinel: Test Kitchen bonus: Four pie recipes in honor of Pi Day

The Dish - Orlando Sentinel Sentinel Food Editor Heather McPherson offers a different view from the kitchen window.

Test Kitchen bonus: Four pie recipes in honor of Pi Day Mar 13th 2013, 19:34 French Silk Chocolate Pie French Silk Chocolate Pie 6-8 servings Crust 1 box Pillsbury refrigerated pie crusts, softened as directed on box Filling 3 oz Hershey’s unsweetened chocolate, cut into pieces 1 cup LAND O LAKES Butter, softened (do not use margarine) 1 cup sugar 1/2 teaspoon vanilla 4 pasteurized eggs Topping 1/2 cup sweetened whipped cream Chocolate curls, if desired 1. Heat oven to 450F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes. 2. In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended. 3. Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie. SOURCE: PILLSBURY Open Sesame Pie Open Sesame Pie Yield: 6-8 servings Crust 1 box Pillsbury refrigerated pie crusts, softened as directed on box 2 tablespoons sesame seed, toasted Filling 1 package unflavored gelatin 1/4 cup cold water 1 package (8 oz) chopped dates (1 3/4 cups) 1/4 cup sugar 1/4 teaspoon salt 1 cup milk 2 egg yolks 1 teaspoon vanilla 1 1/2 cups whipping cream 2 tablespoons sugar 1/8 to 1/4 teaspoon nutmeg 1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Press toasted seeds into bottom of crust-lined pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes. 2. Meanwhile, in small bowl, sprinkle gelatin over 1/4 cup cold water; set aside to soften. In 2-quart saucepan, mix dates, 1/4 cup sugar, the salt, milk and egg yolks. Cook over medium heat 10 to 12 minutes, stirring constantly, until mixture is slightly thickened. Remove from heat. Stir in softened gelatin and vanilla until gelatin is dissolved. Refrigerate, stirring occasionally, until date mixture is thickened and partially set. 3. In small bowl with electric mixer, beat whipping cream and 2 tablespoons sugar on high speed until stiff peaks form. Fold whipped cream into date mixture. Spoon filling into cooled baked shell; sprinkle with nutmeg. Refrigerate at least 2 hours before serving. Store in refrigerator. SOURCE: PILLSBURY Chick-n-Broccoli Pot Pies Chick-n-Broccoli Pot Pies Yield: 10 servings 1 can (12 oz) Pillsbury Grands! Jr. Golden Layers refrigerated biscuits 2/3 cup shredded Cheddar or American cheese 2/3 cup crisp rice cereal 2 cups Green Giant frozen broccoli cuts, thawed 1 cup cubed cooked chicken or turkey 1 can (10 3/4 oz) reduced-sodium condensed cream of chicken or mushroom soup 1/3 cup slivered or sliced almonds 1. Heat oven to 375F. Separate dough into 10 biscuits. Place 1 biscuit in each ungreased muffin cup; firmly press in bottom and up sides, forming 1/2-inch rim over edge of muffin cup. Spoon about 1 tablespoon each of cheese and cereal into each biscuit-lined cup. Press mixture into bottom of each cup. 2. Cut large pieces of broccoli in half. In large bowl, combine broccoli, chicken and soup; mix well. Spoon about 1/3 cup of chicken mixture over cereal. Cups will be full. Sprinkle with almonds. 3. Bake at 375F. for 20 to 25 minutes or until edges of biscuits are deep golden brown. SOURCE: PILLSBURY Quick Crescent Pecan Pie Bars Quick Crescent Pecan Pie Bars Yield: 24 bars Crust 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet Filling 1/2 cup chopped pecans 1/2 cup sugar 1/2 cup corn syrup 1 tablespoon butter or margarine, melted 1/2 teaspoon vanilla 1 egg, beaten 1. Heat oven to 350F. 2. If using crescent rolls: Unroll dough; separate dough into 2 long rectangles. Place in ungreased 13×9-inch pan; press over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place in ungreased 13×9-inch pan; press over bottom and 1/2 inch up sides to form crust. 3. Bake 8 minutes. Meanwhile, in medium bowl, mix filling ingredients. Pour filling over partially baked crust. 4. Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store at room temperature. SOURCE: PILLSBURY

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