Bake Sale Wednesday, September 30th 2020 Pie Social bring them to church for dessert tomorrow

Join in the fun tomorrow with our weekly bake sale and crafts designed personal hand crafted pies and crafts. Pray with the Sophisticates after you purchase your pie and be blessed for a week! Come Back Saturday if you run out and join in the fun! Tips welcomed buy early and put a pre-order in.

Whole Pie's: Call ahead to book Pie

Whole Pie: $20.00

Pieces of pie $5.00

Maple Pecan Pie

Ingredients

• Pastry for single-crust pie

• 3 large eggs

• 1/2 cup sugar

• 1 cup maple syrup

• 3 tablespoons butter, melted

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon salt

• 2 cups pecan halves

• Whipped cream, optional

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 375°. On a floured surface, roll out dough to fit a 9-inch pie plate; transfer crust to pie plate. Trim to 1 inch beyond rim of plate; flute edges.

• In a bowl, whisk eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into crust.

• Bake until a knife inserted in the center comes out clean, 30-40 minutes. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Store in the refrigerator.

Nutrition Facts 1 piece: 561 calories, 35g fat (12g saturated fat), 111mg cholesterol, 294mg sodium, 58g carbohydrate (38g sugars, 3g fiber), 7g protein.

Contest-Winning German Chocolate Pie

Ingredients

• Pastry for single-crust pie (9 inches)

• FILLING:

• 4 ounces German sweet chocolate, chopped

• 1 tablespoon butter

• 1 teaspoon vanilla extract

• 1/3 cup sugar

• 3 tablespoons cornstarch

• 1-1/2 cups whole milk

• 2 large egg yolks

• TOPPING:

• 2/3 cup evaporated milk

• 1/2 cup sugar

• 1/4 cup butter, cubed

• 1 large egg, lightly beaten

• 1-1/3 cups sweetened shredded coconut, toasted

• 1/2 cup chopped pecans, toasted

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.

• Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 25 minutes. Remove foil and weights; bake 4-6 minutes longer or until golden brown. Cool on a wire rack.

• For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in vanilla. In a small heavy saucepan, mix sugar and cornstarch. Whisk in whole milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

• In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate mixture. Pour into crust.

• For topping, in a small saucepan, combine evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from heat.

• In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in coconut and pecans. Pour over filling.

• Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours.

Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Chocolate Coconut Pie with Coconut Crust

Ingredients

• 1 cup all-purpose flour

• 1/2 cup sweetened shredded coconut

• 1/3 cup cold butter, cubed

• 1/4 teaspoon coconut extract

• 3 to 4 tablespoons 2% milk

• FILLING:

• 4 ounces German sweet chocolate, chopped

• 1/4 cup butter, melted

• 1 can (14 ounces) sweetened condensed milk

• 1/2 cup 2% milk

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/8 teaspoon salt

• 1 cup sweetened shredded coconut

• 1/2 cup chopped almonds

• Whipped cream, optional

Buy IngredientsPowered by Chicory Directions

• Place flour and coconut in a food processor; process until coconut is finely chopped. Add butter; pulse until butter is the size of peas. While pulsing, add extract and just enough milk to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or overnight.

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.

• Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 10-15 minutes or until edges are light golden brown. Remove foil and weights; bake 5-7 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°.

• For filling, in a large saucepan, melt chocolate and butter over medium heat; cool slightly. Whisk in milks, eggs, vanilla and salt. Pour into crust. Sprinkle with coconut and almonds.

• Cover edge loosely with foil. Bake 30-35 minutes or until center is set. Remove foil. Cool on a wire rack. If desired, serve with whipped cream.

Favorite Dutch Apple Pie

Ingredients

• 2 cups all-purpose flour

• 1 cup packed brown sugar

• 1/2 cup quick-cooking oats

• 3/4 cup butter, melted

• FILLING:

• 2/3 cup sugar

• 3 tablespoons cornstarch

• 1-1/4 cups cold water

• 4 cups chopped peeled tart apples (about 2 large)

• 1 teaspoon vanilla extract

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350°. Mix flour, brown sugar, oats and butter; reserve 1-1/2 cups mixture for topping. Press remaining mixture onto bottom and up sides of an ungreased 9-in. pie plate.

• In a large saucepan, mix sugar, cornstarch and water until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from heat; stir in apples and vanilla. Pour into crust. Crumble topping over filling.

• Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

Nutrition Facts 1 piece: 494 calories, 18g fat (11g saturated fat), 46mg cholesterol, 146mg sodium, 81g carbohydrate (49g sugars, 2g fiber), 4g protein.

Buttery Blueberry Cobbler

Ingredients

• 2 cups fresh or frozen blueberries

• 1 tablespoon lemon juice

• 1-1/2 cups sugar, divided

• 1/2 cup butter, cubed

• 1 cup all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 3/4 cup whole milk

• 1 large egg, lightly beaten

• Whipped cream or whipped topping

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Directions

• In a saucepan, combine the berries, lemon juice and 1/2 cup sugar. Bring to a boil; remove from the heat. Set aside. Place butter in an 11x7-in. baking dish; melt butter in a 350° oven.

• In a small bowl, combine the remaining sugar with flour, baking powder, salt, milk and egg. Pour over melted butter. Do not stir. Spoon reserved berry mixture over batter. Do not stir.

• Bake at 350° for 40-45 minutes or until golden brown. Serve at room temperature with whipped cream or whipped topping.

Editor's Note If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts 1 each: 231 calories, 9g fat (5g saturated fat), 40mg cholesterol, 256mg sodium, 37g carbohydrate (28g sugars, 1g fiber), 2g protein.

Peanut Butter Silk Pie

Ingredients

• 3/4 cup peanut butter

• 4 ounces cream cheese, softened

• 1 cup confectioners' sugar

• 1 carton (8 ounces) frozen whipped topping, thawed

• 1 graham cracker crust (9 inches)

• Salted chopped peanuts

• Optional: Chocolate Sauce and peanut butter sauce

Buy IngredientsPowered by Chicory

Directions

• In a large bowl, beat the peanut butter, cream cheese and confectioners' sugar until smooth. Fold in whipped topping; pour into prepared crust. Refrigerate at least 2 hours before serving. Sprinkle with peanuts and if desired, top with additional whipped topping, chocolate sauce and peanut butter sauce.

Nutrition Facts 1 piece: 434 calories, 27g fat (11g saturated fat), 16mg cholesterol, 276mg sodium, 40g carbohydrate (29g sugars, 2g fiber), 8g protein.

Easy Grasshopper Pie

Ingredients

• 1-1/2 cups cold 2% milk

• 1 package (3.9 ounces) instant chocolate pudding mix

• 2-3/4 cups whipped topping, divided

• 1 package (4.67 ounces) Andes mint candies, chopped, divided

• 1 chocolate crumb crust (9 inches)

• 1/4 teaspoon mint extract

• 2 drops green food coloring, optional

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Directions

• In a small bowl, whisk milk and pudding mix 2 minutes. Stir in 3/4 cup whipped topping. Fold in 3/4 cup of the mint candies. Spoon into crust.

• Place remaining whipped topping in another bowl. Fold in extract and, if desired, food coloring. Spread over pudding mixture; top with remaining candies. Refrigerate, covered, 4 hours or until set.

Nutrition Facts 1 piece: 332 calories, 16g fat (11g saturated fat), 4mg cholesterol, 196mg sodium, 44g carbohydrate (26g sugars, 1g fiber), 4g protein.

Mom’s Lemon Custard Pie

Ingredients

• 1 cup sugar

• 1 tablespoon butter, softened

• 2 large eggs, separated

• 1 cup whole milk

• 3 tablespoons all-purpose flour

• 1/8 teaspoon salt

• 1/4 cup lemon juice

• 2 teaspoons grated lemon zest

• Pastry for single-crust pie (9 inches)

• Whipped cream, lemon slice and mint sprig, optional

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 325°. In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture.

• Pour into pie shell. Bake 1 hour or until lightly browned and a knife inserted in the center comes out clean. Cool. Garnish with whipped cream, lemon and mint, if desired. Store in the refrigerator.

Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. Nutrition Facts 1 piece: 315 calories, 14g fat (9g saturated fat), 37mg cholesterol, 217mg sodium, 45g carbohydrate (27g sugars, 1g fiber), 4g protein.