Panasonic NN-S676 - Page 38

Prepare pastry according to recipe or package directions.
If desired, for a single crust homemade pastry recipe,
substitute 1/2 cup whole wheat flour for 1/2 cup
all-purpose flour.
Microwave pie crusts are light in color. A few drops of
yellow food coloring may be mixed with the liquid before
adding liquid to the flour mixture. This will give the crust
a paie yellow color.
Roll dough out and gently place in pie plate.
Trim edge so a 3/4-inch overhang remains. Roll
overhang down to rim of pie plate. Flute edge.
Prick bottom and sides of pastry with fork.
Let pie crust rest 10 minutes. This rast time helps reduce
shrinkage.
If desired, brush with dark com syrup or molasses for
sweet fillings, or brush with Worcestershire or soy sauce
for savory fillings.
For frozen crust, thaw and remove from foil pie plate
and place in an 8- or 9-inch glass pie plate. Place on an
inverted pie plate. Heat 1/2 minute, then prick crust and,
if desired, brush with dark corn syrup, molasses,
Worcestershire or soy sauce.
For crumb crusts, combine 1/3 cup butter and 1/4 cup
sugar in medium bowl. Heat at HIGH 11/2 to 2 minutes,
or until] butter is melted. Stir in 11/4 cups crumbs (graham
crackers, chocolate or vanilla wafers). Firmly pat into
greased 9-inch pie plate.
Cook according to directions given in chart.
Visually check for doneness. Pastry crusts should be
opaque. If crust is undercooked, add cooking time in
15 second increments.
Let stand until cool. Chill crumb crusts.
PIE CRUST CHART
Homemade or
Mix
APPROX.
COOKING TIME
(in minutes)
Refrigerated — 41/2 to 5
[Frozen 2 to } 2 to 22 |
Fae eee ae 2 to ee
or Cookie Crumb
COCONUT LEMON MERINGUE PIE
11/2 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
11/2 cups boiling water
3 eggs, separated
1/2 cup lemon juice
3 tablespoons butter or margarine
Grated pee! of 1 lemon
9-inch pie shell, baked (see chart this page)
1/3 cup sugar
1/4 cup coconut
Yield: 8 Servings
in 3-quart casserole, combine 1% cups sugar,
cornstarch and salt, stir in boiling water and cover
with lid. Cook at HIGH for 6 to 74 minutes or
until thickened. Halfway through cooking, stir twice.
Stir small amount of hot mixture into egg yolks;
return to hot mixture, beating unti! well blended.
Add lemon juice, butter and lemon peel. Pour into
pie shell; set aside. meanwhile, beat egg whites
until soft peaks form; gradually add remining
sugar and beat until stiff. Spread meringue over
filling, making sure it touches crust all around
the pie edge. Sprinkle with coconut.
Cook at HIGH for 4 to 6 minutes, or untit meringue
is set. cool completely.
CHOCOLATE ROCKY ROAD PIE
1 package (35/g oz.) chocolate pudding and pie
filling mix
13/4 cups milk
1 to 11/2 cups miniature marshmallows
1/2 to 1 cup coarsely chopped walnuts
9-inch chocolate cookie crumb crust, baked
(see chart this page)
Yield: 8 Servings
Combine pudding mix and milk in 4-cup glass measure.
Cook at MEDIUM-HIGH for 6 to 8 minutes or until pudding
is thickened, stir until smooth. Cook 5 minutes then fold
in marshmallows and nuts. Turn into prepared crust:
chill untit firm. Garnish with toasted coconut or
chopped nuts.
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