ELECTRIC KITCHEN

Pies a vital part of
festive meals

"The Electric Kitchen" airing in the second half of November features guest cook Marsha Magnussen and "Pies for the Holidays."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.

Here are two recipes from the show. All the recipes, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Custard Pie

4 eggs
2/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2-2/3 cups milk
1 teaspoon vanilla
9-inch unbaked pie shell

Preheat oven to 450 degrees.

Beat eggs with an electric mixer. Add sugar, salt, nutmeg, milk and vanilla; beat well. Pour into pie shell. Bake 20 minutes; lower oven temperature to 350 degrees and continue baking 15 to 20 more minutes or until a knife inserted in pie comes out clean. Makes 8 servings.

To prevent overbrowning of pie crust, place thin strips of foil over edges of crust. Remove foil after baking pie for 20 minutes.

HECO
Pecan Pie is an enduring holiday tradition.

Pecan Pie

3 eggs
1/4 cup butter, softened
2 tablespoons flour
1/2 cup brown sugar
1/4 teaspoon salt
1 cup dark corn syrup
1 teaspoon vanilla
1 cup chopped pecans
9-inch unbaked pie shell

Preheat oven to 425 degrees. Beat eggs and butter with electric mixer. Add flour, brown sugar and salt; mix well. Stir in syrup and vanilla. Place pecans in bottom of pie shell. Pour syrup mixture over pecans. Bake 10 minutes; lower oven temperature to 325 degrees and continue baking 45 more minutes or until lightly browned. Makes 8 servings.

Nutritional information unavailable.

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