Goshen News, Goshen, IN

Life

February 4, 2013

Top pies chosen in library 'Friends' contest

BRISTOL — Friends of the Bristol Public Library held a pie contest and pie sale Jan. 28, with nine pies entered in two categories, Cream and Fruit/Nut. This was the second event held by the volunteer group.

Ann Andre, owner of the Murphy Guest House, won the Cream Pie division with her Toasted Meringue topped Banana Foster Cream Pie. Dawn Janssen, Friends of the Library president, won the Fruit/Nut division for her Valentine Raspberry Surprise Cheese Pie.

The judges were, library board member Steve “Gil” Streeter, Ross Hougland, Edward Jones Investments and Marvin Poole. Money raised will go toward purchasing items for the Library.

The Friends’ next big book sale will be during National Library week, April 19 and 20. The next Friends’ meeting will be Feb. 26 at 7 p.m.

First Place

Fruit/Nut

Valentine Surprise Raspberry

Cheese Pie


Dawn Janssen President,

Friends of the Bristol Public Library


(set oven to 325 degrees)

INGREDIENTS

1 Graham cracker crumb (or chocolate) pie crust

6 oz container of fresh raspberries (save out 18 to 20 berries for decoration)

1 solid chocolate bar — for making chocolate curls

2 pkg (8 oz each) cream cheese — softened

1/2 Cup sugar (plus 2 Tablespoons for topping)

1 teaspoon vanilla (divided)

1 Cup sour cream (divided)

1 Tablespoon honey (if desired)

2 eggs

PIE

Beat 1/2 Cup cream cheese, ½ Cup sugar, 1 Tablespoon honey and ½ teaspoon vanilla with mixer until blended

Add 1/2 Cup sour cream; mix well

Add eggs one at a time, beating on low speed until just blended

After saving 18 to 20 whole berries, mash remaining berries through a wire mesh sieve to remove the seeds.  Divide the seedless mixture in half

Stir in one half portion of the seedless raspberries into the mixture

Pour mixture into pie crust

Bake at 325 for 40 minutes until almost set (may need a few extra minutes depending on oven)

TOPPING

Mix 1/2 Cup sour cream, 2 Tablespoons sugar and ½ teaspoon vanilla until blended

Pour sour cream mixture onto pie

Spoon remaining seedless raspberry portion onto pie and swirl a toothpick or small knife to make a spiral pattern

Bake another 10 to 12 minutes

Cool completely on a wire rack

DECORATION

Cut remaining whole raspberries in half and arrange one circle on the outside of pie then make a heart shape in the middle of the pie with the cut raspberries

Soften the chocolate bard slightly in the microwave (10 seconds at a time)

Take a potato peeler and scrape the sides of the bar to make small chocolate curls

Place the chocolate curs on the outside of the heart shape all around the heart

Refrigerate 3 hours or overnight (is best)!

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