Best Mile High Bologna Pie Recipes

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MILE-HIGH LEMON MERINGUE PIE



Mile-High Lemon Meringue Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 17

1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons cold vegetable shortening
6 tablespoons cold unsalted butter, cut into small pieces
1 teaspoon apple cider vinegar
3 to 4 tablespoons ice water
4 large egg yolks
1 1/4 cups sugar
5 tablespoons cornstarch
1/2 teaspoon salt
1 1/2 cups water
1 tablespoon finely grated lemon zest, plus 1/2 cup lemon juice (from 2 to 3 lemons)
3 tablespoons unsalted butter
5 large egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and pulse a few times until combined. Add the butter and pulse just until coarse crumbs form. Add the vinegar and 3 tablespoons ice water; pulse until the dough comes together but is slightly crumbly. Pinch the dough - if it's too crumbly, pulse in more ice water 1 teaspoon at a time. Turn out the dough onto a large sheet of plastic wrap. Wrap the dough, then flatten into a disk. Refrigerate until firm, at least 1 hour or overnight.
  • On a lightly floured surface, roll out the dough into a 13-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself, then crimp the edges. Refrigerate the crust until firm, at least 1 hour.
  • Preheat the oven to 375˚ F. Prick the bottom of the crust with a fork, line with parchment paper and fill with pie weights or dried beans. Place the crust on a rimmed baking sheet and bake until golden brown around the edges, about 15 minutes. Remove the parchment and weights and continue baking until the crust is a deep golden brown on the bottom, 20 to 30 more minutes. Remove from the oven and let cool while preparing the filling but leave the oven on.
  • Make the filling: Whisk the egg yolks in a medium bowl until smooth; set aside. Whisk the sugar, cornstarch and salt in a medium saucepan to combine. Whisk in the water and lemon juice and turn the heat to medium. Bring to a gentle simmer and cook, whisking, until thickened, about 5 minutes. Slowly whisk about one-quarter of the sugar mixture into the egg yolks. Whisk in another one-quarter of the sugar mixture until smooth, then pour the mixture back into the saucepan. Continue cooking, whisking constantly to keep the egg yolks from scrambling, about 1 more minute. Stir in the butter and lemon zest until the butter melts; remove from the heat.
  • Immediately make the meringue while the filling is still hot: Combine the egg whites and cream of tartar in a large bowl and beat with a mixer on medium-high speed until soft peaks form, 1 to 2 minutes. Very slowly beat in the sugar; continue beating until firm glossy peaks form, about 4 minutes more (do not overbeat). Give the lemon filling a quick stir, then pour into the crust. Immediately spread the meringue on top of the hot filling, spreading it all the way to the crust; use the back of a spoon to make swoops and peaks. Bake until the meringue is golden brown in spots, 5 to 7 minutes; do not overbake to avoid weeping.
  • Remove the pie to a rack and let cool 1 hour, then refrigerate until completely cooled before slicing, about 4 hours.

MILE HIGH PIE



Mile High Pie image

A specialty of Hotel Pontchartrain, New Orleans

Provided by Food Network

Categories     dessert

Yield 12 servings

Number Of Ingredients 12

4 ounces shelled walnuts, minced
12 ounces Nice biscuits or any light, crisp sugared biscuit cookie, ground
8 ounces unsalted butter, softened and more to grease pan
1 pound split peas
14 egg whites
1/8 cup cold water
1/2 teaspoon salt
1 1/4 cups sugar
4 drops vanilla extract
1/2 gallon round container vanilla ice cream
1/2 gallon round container strawberry ice cream
16 ounces chocolate sauce

Steps:

  • Combine walnuts and biscuits. Add butter and mash thoroughly.
  • Preheat oven to 325 degrees F. Butter a 10-inch diameter springform pan and press biscuit crust into base and 2-inches up side. Cover this crust with waxed paper, cut to fit bottom exactly. Fill pan with split peas, up to height of sides and bake "blind" for 1 hour. Let cool while still filled.
  • When crust is cooled, removed pea weights and paper. Meanwhile, whip egg whites with cold water and salt until peaked. Fold in sugar a little at a time. Add vanilla and keep cool.
  • Unmold ice cream from containers and cut horizontally through middle of each to yield 4 discs total. Place disks in pie crust, alternating strawberry and vanilla flavors. Top with meringue, letting it fall all around the ice cream. Set in freezer for 2 hours.
  • Preheat oven to 450 degrees F. Remove pie from freezer and place in oven to brown meringue tips. You may also use a blowtorch instead. Serve with chocolate sauce.

MILE HIGH LEMON PIE



Mile High Lemon Pie image

This pie's texture is as airy as a cloud and almost that high! Very creamy and lemony. Cooking time does not include chilling time.

Provided by BeachGirl

Categories     Pie

Time 30m

Yield 1 9inch deep dish pie, 10 serving(s)

Number Of Ingredients 9

1 9 inch deep dish pie shell
1 envelope unflavored gelatin (I use Knox)
1 cup granulated sugar or 1 cup Splenda sugar substitute, for baking
1/2 teaspoon salt
2/3 cup fresh lemon juice
1 -2 teaspoon lemon, zest of
4 large eggs, separated
1 2/3 cups water
1/2 cup granulated sugar

Steps:

  • Bake pie shell according to package directions for a refrigerated pie.
  • In saucepan, stir together gelatine, 1 cup sugar and salt.
  • Beat together eggs yolks, lemon juice and water.
  • Stir into gelatine mixture.
  • Cook over medium heat, stirring constantly, until mixture just begins to boil.
  • Remove from heat.
  • Stir in lemon zest and chill, stirring occasionally, until partially set.
  • NOTE: You can make this in two 8-inch regular pie shells.
  • In mixing bowl, add egg whites and beat until soft peaks form.
  • Gradually add 1/2 cup sugar, beating until stiff peaks form and sugar has dissolved.
  • Fold the egg white mixture into the gelatine mixture until it becomes an even consistency.
  • Pour into baked pie shell.
  • Refrigerate and chill until firm (2 or more hours).
  • Cut into small slices.
  • If desired, dollop with whipped cream before serving.

Nutrition Facts : Calories 216.8, Fat 6.1, SaturatedFat 1.9, Cholesterol 84.6, Sodium 228.1, Carbohydrate 37.8, Fiber 0.2, Sugar 31.1, Protein 3.7

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