Thursday, September 28, 2006

Pie Recipes #140 - Butter Coconut Pie Recipe

Submitted by Jeannie - thanks!

Makes 1 (9-inch) pie
1 (9-inch) frozen piecrust
1 cup sugar
1 tablespoon all-purpose flour
3 large eggs, lightly beaten
1 (3.5-ounce) can sweetened flaked coconut
1/2 cup evaporated milk
1/3 cup butter or margarine, melted
1 teaspoon vanilla extract
LINE piecrust with parchment paper; fill with pie weights or dried
BAKE at 400° for 10 minutes or until crust is lightly browned. Remove
paper and weights.
COMBINE sugar and flour in a large bowl; stir in eggs, blending well.
Stir in coconut and next 3 ingredients, blending well. Pour filling
into prepared piecrust.
BAKE at 325° for 35 to 40 minutes or until pie is set. Prep: 15 min.,
Bake: 40 min.

Pie Recipes #140 - Caramel Apple Pecan Pie Recipe

Caramel Apple Pecan Pie

· 2 pastry shells, 9-inch
· 4 Granny Smith apples peeled and cored, thinly sliced
· 1/2 cup Pecans chopped
· 1/4 cup Sugar
· 1/4 lb Caramels coarse chopped
· 2 tb Flour
· 1/4 cup Milk
· Milk for top
· Sugar for top

PREPARATION:Preheat oven to 375°. Fit 1 round of rolled pastry into a 9-inch pie pan. In a large bowl, toss together apples, pecans, sugar, caramels, flour and milk. Spoon mixture into pie shell. Top with the remaining rolled pastry. Fold the edge of the top pastry under the bottom pastry. Pinch together and flute the edge all around with a fork. Cut several slits in the top so the steam can escape during baking. Brush top with milk and sprinkle with sugar. Bake until crust is golden brown, about 45 minutes. Pie is best served slightly warm. 8 Servings

Pie Recipes #139 - Mock Apple Pie Recipe (with Ritz Crackers)

Here's a delicious Mock Apple Pie recipe that uses Ritz Crackers for the filling. The amazing thing about it is that it absolutely tastes like apple pie! I would also add some cinnamon to the cracker mix.

2 cups water
1/1 2 cups sugar
2 tsp. cream of tartar
20 Ritz crackers

3/4 cup brown sugar
1/2 stick soft butter
2 Tbsp. flour

Boil first three ingredients 2 minutes. Drop in whole crackers, boil 2 minutes without stirring. Put in baked pie shell and cover with crumb crust.Blend sugar, butter and flour with fork until mixed well.

Wednesday, September 27, 2006

Pie Recipes #138 - Three Fruit Pie Recipe

4 cup thickly sliced unpeeled nectarines
1 cup blueberries
1 cup raspberries
1 tbsp. lemon juice
3/4 cup sugar
3 tbsp. minute tapioca
1/4 tsp. nutmeg
2 tbsp. unsalted butter
Double pie crust
Bake at 425F for 15 minutes then reduce to 375 for 35 minutes or until fruit is done.

Pie Recipes #137 - Kool Aid Pie Recipe

~Submitted by Wanda~
1 package unsweetened kool-aid, any flavor
1 can sweetened condensed milk
1 8-oz container coolwhip
1 graham cracker pie crust

Mix kool-aid and sweetened condensed milk thoroughly. Fold in cool whip. Pour into pie shell and chill 1 hour in fridge.

Tuesday, September 26, 2006

Pie Recipes #136 - Peach Cobbler Recipe

I know, this isn't TRULY a pie, but a cobbler is so close that I'm going to add cobblers to our pie recipes too. :) Thanks to Brenda for sending in this peach cobbler recipe.

1/4 c. Butter
4 c. Peeled & sliced peaches, apples
Or nectarines
1/2 c. Sugar
1 tbsp. Plus 2/3 c. Baking mix
1/2 tsp. Ground cinnamon
2 tbsp. Brown sugar, firmly packed
2 tbsp. Milk

In 1-quart shallow casserole, combine peaches, sugar, 1 tablespoon baking mix and cinnamon. In medium bowl, mix remaining 2/3 cup baking mix with brown sugar. Cut in butter until mixture is size of small peas. Stir in milk until moistened. Drop by spoonfuls onto peaches. Bake at 400 degrees for 30 minutes or until toothpick inserted into crust comes out clean. Let stand 5 minutes. 6 servings

Pie Recipes #135 - Chocolate Divinity Pie Recipe

Chocolate Divinity Pie
~Submitted by Jeannie~

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 cup chopped pecans
2 teaspoons Amaretto
1/4 pound semisweet chocolate
3 tablespoons hot water or coffee
1 cup cream, whipped

Beat egg whites until foamy. Add salt and cream of tartar and beat until
soft peaks form. Gradually add sugar and continue beating until very stiff.
Fold in pecans and 1 teaspoon of the Amaretto.
Spread into lightly greased 8-inch pie plate, forming a crust, with the
sides rising above the edge of the plate. Bake at 350° for 35 minutes. Cool.

Melt chocolate in double boiler. Add hot liquid and blend. Cool and fold in
remaining teaspoon of Amaretto and whipped cream. Turn into meringue shell
and chill.

Serves 6

Pie Recipes #134 - Old-Fashioned Cream Pie Recipe


3/4 cup sugar
2 tablespoons flour, slightly rounded
1 cup whipping cream
2/3 cup half and half
1 pinch salt, (small pinch)
1 egg white, beaten

Mix sugar, flour & salt. Add whipping cream and half & half. Stir well.
Beat egg white and fold in last. Pour in crust and sprinkle well with nutmeg. Bake at 300 degrees until almost set (about 40 minutes); it thickens after it gets cold. Serve cold.

Pie Recipes #133 - Easy Chocolate Cheesecake Pudding Pie (Low-Fat)


graham cracker crust
chocolate pudding (sugar free, fat free)
cheesecake pudding (sugar free, fat free)
4 cups milk

In the bowl of an electric mixer, combine 2 cups cold milk with chocolate pudding; mix for 2 minutes.In a separate bowl, stir 2 cups cold milk with cheesecake pudding; mix with electric mixer for 2 minutes.

Remove cover from a store bought graham cracker crust and pour the chocolate pudding mix into pie shell.

Next, pour cheesecake pudding mixture over chocolate pudding.

Cover with the plastic cover that comes with the pie shell and refigerate for at least one hour before serving.

Monday, September 25, 2006

Pie Recipes #132 - Low Carb Pie Crust Recipe

Basic Low-Carb Pie Crust
Thanks to Beadlady for sending this in

3/4 cup plain whey protein powder
1/4 cup oat flour
1/4 cup almond flour
1/2 cup shortening or lard
1-2 Tablespoons very cold water

Mix together whey protein powder, oat flour, and almond flour. Cut in
shortening or lard into flour mixture using pastry blender, It will
resemble little peas when done. Add water, 1 Tablespoon at a time until
dough can hold together. Refrigerate till chilled for easier handling.
This dough can be rolled out by putting between two pieces of waxed
paper. Spray PAM on a pie plate (glass/Pyrex works best) before putting
crust in. If you take the pie crust over the rim, be sure to put
aluminum foil or pastry rim-guards
around edges to prevent it browning too much before pie filling is done.

Pour filling into crust and bake per directions.

Entire crust has 30 grams carbs

NOTE : To add flavor to the regular pie crust recipe, add any ONE of the

2 teaspoons lemon peel
1 teaspoon orange peel
2 Tablespoons baking cocoa
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon instant coffee to water

Pie Recipes #131 - Ice Cream Pumpkin Pie Recipe

Ice Cream Pumpkin Pie
submitted by: Jackie

1 can (16 oz) pumpkin
1 can (14 oz.) sweetened condensed milk
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 pint butter pecan ice cream, softened
1 graham cracker crust (10 inches), baked & cooled
Whipped cream
Chopped nuts

Directions:In a mixing bowl, combine first 6 ingredients, beat well. Stir in icecream. Spoon into crust. Freeze several hours or overnight. Let piestand at room temperature for 10 minutes before serving. Garnish withwhipped cream and nuts.

Pie Lover's Must Have:
A great way to store all your baked goodies

Pie Recipes #130 - Tiny Pecan Tarts

1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
1 egg
3/4 cup packed brown sugar
1 tablespoon margarine, melted
1/2 cup chopped pecans
Preheat the oven toe 325 degrees F (165 degrees C).
Beat softened margarine or butter and cream cheese until thoroughly combined. Stir in flour.
Using 24 ungreased 1 3/4 inch mini muffin cups, press a rounded teaspoon of pastry evenly into the bottom and up the sides of each cup.
To Make The Filling: Beat the egg and mix in the brown sugar, melted margarine or butter and the chopped pecans.
Fill each pastry-lined muffin cup with about 1 heaping teaspoon of pecan filling. Bake at 325 degrees F (165 degrees C) for about 30 minutes or until pastry is golden and filling is puffed. Cool slightly in the muffin cups, then remove and cool completely on a wire rack.

Sunday, September 24, 2006

Pie Recipes #129 - Sweet Potato Pie

Sweet Potato Piesubmitted by: furialau
Makes: 12 servings

45 NILLA Wafers
1/4 cup plus 1 Tbsp. butter or margarine, divided
2 Tbsp. sugar
1 can (40 oz.) sweet potatoes, drained
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1/4 cup sugar
1/4 cup dark corn syrup
2 eggs
1 tsp. pumpkin pie spice
1 tsp. vanilla
1 cup miniature marshmallows

Directions;Preheat oven to 325°F. Finely crush 35 of the wafers; place in medium bowl. Melt 1/4 cup of thebutter. Add to wafer crumbs along with 2 Tbsp. sugar; mix well. Pressfirmly onto bottom and up side of 9-inch pie plate. Melt remaining 1Tbsp. butter. Coarsely crush remaining 10 wafers; place in small bowl.Add melted butter; mix well. Set aside for later use. Place sweet potatoes, cream cheese, 1/4 cup sugar, the corn syrup, eggs,spice and vanilla in medium bowl. Beat with electric mixer on mediumspeed until mixture is well blended. Pour into crust. Bake 1 hour to 1hour 5 min. or until knife inserted in center comes outclean, topping with the wafer mixture and marshmallows after 55 min. Coolcompletely on wire rack. Refrigerate until ready to serve. Store leftoverpie in the refrigerator.

Pie Recipes #128 - Tye Dye Pie Recipe

Tye Dyed Pie Recipe
from Stephanie
It sounds delicious and is just fun to say! :) Tye dye pie, tye dye pie...hehe

2 pkgs (4 servings size) white chocolate instant pudding
2 1/2 cup cold milk
1/2 tsp vanilla
1 1/2 cup thawed frozen non dairy whipped topping
1 1/4 cup M&M mini baking bits, divided
1 prepared dark chocolate cookie crumb pie crust

In large bowl, combine pudding and milk, stir until slightly thickened. Add Vanilla. Stir in whipped topping and 1 cup M&M's. Spread into pie crust. Freeze 1 hour until firm. Let sit 10 minutes at room temperature before serving. Garnish with non dairy whipped topping and M&M's. Store covered in freezer.

Pie Recipes #127 - Open Face Pie Recipe

Open Face Pie
Submitted by Stephanie

1-10" unbaked pastry shell
11 cups quartered pared apples (about 11)
2 cups sugar
4 tbsp
1 tsp salt
1/3 cup light cream
1/4 milk
1/8 tsp cinnamon

Heat unbaked shel with the apples. Thoroughly combine the sugar, flour and vream and milk; beat. Pour over apples. Sprinkle with cinnamon. Bake in 375F oven for 1 1/2-2 hours or till apple are soft. Cover pie loosly with foil for first hour of baking then remove foil.

Saturday, September 23, 2006

Pie Recipes #126 - Paula's Easy Chocolate Cream Pie

Chocolate Cream Pie
Submitted by Paula:
This is one of those super fast and easy "don't have time for whipping up dessert" pies.
2 boxes jell-o instant chocolate pudding
1 cup cold milk
1 large container (16 oz) vanilla cool whip (save out about 1/2 cup)
1 large Hershey's chocolate bar
1 graham cracker crust (plain or chocolate, your choice)

Mix both boxes of pudding mix with the milk. Fold in the cool whip. Spread into crust. Top with dollops of cool whip around edge and chocolate shavings in center. Best if chilled for about 1 hour, but can be eaten right away.
Looks fantastic and is sooooo good.

Pie Recipes #125 - Mrs. Butterworth's Pecan Pie Recipe

Thanks to Amaquinna for submitting this one too.

3/4 cup white corn syrup 1/4 cup Mrs. Butterworth's Syrup 3 large eggs 1/2 cup brown sugar 1/2 cup white sugar 1/4 tsp. salt 2 tsp. butter 1 tsp. vanilla 1 1/2 cups chopped pecans 1 9" or 10" pastry shell

Mix ingredients and pour in shell. Bake at 275 degrees for 45 minutes or until top of pie has just cracked open.

My notes: I substitute almonds for the pecans. This makes a very rich pie so make your servings small and as an extra treat serve with vanilla ice cream.

Pie Recipes #124 - Cantaloupe Cream Pie

Cantaloupe Cream Pie
Submitted by Amaquinna

1 cup granulated sugar
2 tbsp. flour
3 eggs, beaten
1 cup cantaloupe, pureed
1 tsp. vanilla extract
2 tbsp. butter or margarine
1 8" pastry shell, baked
1 cup whipped cream

Combine the sugar and flour in a saucepan; add eggs, mixing well. Stir in the cantaloupe puree. Cook over medium heat for 8 to 10 minutes, stirring constantly, until the mixture boils and thickens. Remove from heat, and stir in the vanilla and butter. Cool. Pour cooled filling into the baked pastry shell; spread the top evenly with whipped cream.

Chill and serve.

My notes:You can cut the cantalope into small pieces if you do not have a way to puree. Actually I did this for years and really prefer it.

Pie Recipes #123 - Amish Sugar Pie Recipe

Amish Sugar Pie
Submitted by Jeannie

1 unbaked 8" pie shell
1 cup brown sugar
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups evaporated milk
3 tablespoons butter
cinnamon to taste

Preheat oven to 350F. In a small bowl blend together the sugar,
flour and salt. Spread in bottom of pie shell. Pour the milk over
the sugar mixture, but do not stir. Dot with the butter and sprinkle
cinnamon over all. Bake for 50-60 minutes, or until filling bubbles
in center.

Notes: This will not be a firm custard, so don't despair if it
doesn't look like the custard pies you are accustomed to! Pie is
best served at room temperature.

Pie Recipes #122 - Low Carb Pecan Pumpkin Pie

Pecan Pumpkin Cream Pie (Low-Carb)
Submitted by a reader

3/4 cup half & half
1 cup heavy cream whipped with splenda or equal sweeten to taste
1 package (4 serving size) JELL-O sugar free fat free instant vanilla pudding
2/3 cup toasted pecans
1/2 cup solid pack pumpkin ( don't use pumpkin pie filling)
1 teaspoon pumpkin pie spice
1 home made pecan pie crust
pecan halves to garnish

In a large bowl mix half & half and pudding mix. Beat with a wire whiskuntil well blended. Let stand 5 mins. Stir in 2 cups of whipped cream,pumpkin, pumpkin pie spice and pecans. put the mixture in to the piecrust refrigerate for 4 hours .

Pecan Pie Crust
1 1/2 cups pecans chopped fine
1/2 cup Splenda AS
1/2 stick butter melted

Mix pecans and Splenda together, add butter mix pecan mix into nine inch pie plate put into 375° oven for 10min. let cool add filling. enjoy.

Friday, September 22, 2006

Pie Recipes #121 - 3 Layer Pie

3 Layer Pie
Submitted by Peg

2 cups flour
1 cup margarine, melted
2 cups finely chopped nuts
Mix the above ingredients together and pat into a 9x13-inch pan. Bake at 350 until golden brown (about 22 to 25 minutes).
8-oz. cream cheese, softened
2 cups powdered sugar
1 cup Cool Whip

Mix together and spread on crust when it cools.
1 large package instant chocolate pudding mix
1 regular package instant vanilla pudding mix
3 cups cold milk
Mix together with an electric mixer and beat until thick (about 2 to 3 minutes). Pour on top of second layer.
Top with Cool Whip and chill for at least 1 hour.

Pie Recipes #120 - Lemon Impossible Pie Recipe

Lemon Impossible Pie
Submitted by Peg

1/3 cup lemon juice
1 cup white sugar
4 egg, lightly beaten
1 cup flaked coconut
1/2 cup all-purpose flour
1-2/3 cups milk

Preheat oven to 400 degrees. Lightly grease a 9 or 10-inch pie plate.
In a large bowl combine lemon juice, sugar, eggs, coconut, flour and milk. Stir unti well blended and pour mixture into the pie plate. Bake at 400 for about 35 minutes, or until set.
Recipe source: Michaels Recipe Collectors yahoo group

Pie Recipes #119 - Chocolate Cherry Ice Cream Pie

Chocolate-Cherry Ice Cream Pie
submitted by: Jackie

Ingredients:1/2 cup maraschino cherries, chopped, 2 Tbsp. juice from jar reserved
1 pint vanilla ice cream, softened
1 pkg. prepared Oreo pie crust
1/2 cup and 2 Tbsp. hot fudge sauce from a jar
1 pint chocolate fudge brownie ice cream, such as Ben and Jerry's,softened
1 container frozen whipped topping, thawed
Additional maraschino cherries, optional

Directions:Stir chopped cherries and juice into vanilla ice cream until combined;spread into crust. Freeze until firm, about 1 hour. Spread 1/2 cup fudgetopping over pie; freeze until firm, about 15 minutes. Spread withchocolate fudge brownie ice cream; freeze until firm, at least 1 hour.Spread pie with whipped topping. Stir 1 1/2 tsp. water into remainingfudge sauce; drizzle over pie. Garnish with additional cherries, ifdesired.

Pie Recipes #118 - Lemon Cream Cheese Pie

Lemon Cream Cheese Pie
Submitted by a reader - thanks! :)

A great double-layered pie for summer with lemon topping covering a creamy cheesecake filling. Make the crust from scratch like the pros, or take the easy route with a pre-made graham cracker crust found in the baking aisle. Either way it's pie heaven.
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar

Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 egg

Lemon Filling
1/2 cup granulated sugar
2 tablespoons cornstarch
dash salt
1 cup water
2 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon butter
1. Preheat oven to 350 degrees.
2. Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.
3. Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.
4. As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often.
5. Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat.
6. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving. Slice into 6 pieces to serve restaurant-size portions.

Thursday, September 21, 2006

Pie Recipes #117 - Apple Pie Bars from Taste of Home

Here's an email I just got from Jenny, and I was REALLY thrilled to get this recipe! :) I used to make these, but had lost the recipe until Jenny sent it to me. Yippee! You guys will all love this recipe - and so will everyone who eats these delicious apple squares...

Hi Christina,
Here is a delicious recipe for Apple Pie Bars that I got from Taste of Home. Everytime I make them I get asked for the recipe.

APPLE PIE BARS - about 2 dozen

4 cups flour 4 egg yolks
1 tsp salt 2 TBL lemon juice
1 tsp baking powder 8 - 10 TBL. cold water
1 cup shortening

In a large bowl, combine the flour, salt and baking powder. Cut in shortening until mixture resembles course crumbs. In a small
bowl, whisk egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide
in half. Chill for 30 minutes. Roll out 1 portion of dough between 2 large sheets of waxed paper into a 17-in x 12-in. rectangle.
Transfer to an ungreased 15-in x 10-in x 1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even
with top edge.

7 cups finely chopped peeled apples
2 cups sugar
1/4 cup flour
2 tsp. cinnamon
dash of nutmeg

In a bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread over crust. Roll out remaining pastry to fit top of pan; place
over filling. Trim edges; brush edges between pastry with water or milk; pinch to seal. Cut slits in top. Bake at 375 for 45 - 50 minutes
or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over bars before cutting.

1 cup confectioners' sugar
1 TBL milk
1 TBL lemon juice

Pie Recipes #116 - Strawberry Bavarian Cream Pie (in Rice Krispies Crust)

Strawberry Bavarian Cream Pie
Thanks to Brenda for this recipe! :)

CRUST:1 1/2 oz. Rice Krispies
4 tbsp. Peanut butter
1 tbsp. Honey

Microwave peanut butter and honey to soften. Add Rice Krispies and mix well. Press into a 9 inch pie pan

FILLING:2 c. Sliced strawberries1 pkg. Sugar free vanilla pudding (small package)2 c. Skim milkSpread strawberries over crust. Mix pudding according to the directions, using skim milk. Pour over the strawberries. Chill and enjoy.

Pie Recipes #115 - White Chocolate Berry Pie

White Chocolate Berry Pie
submitted by: furialau

Ingredients:1 pkg. refrigerated pie crusts
5 squares white chocolate
2 Tbsp. milk
4 oz. cream cheese, softened
1/3 c. powdered sugar
1 tsp. orange peel, grated
1 c. whipping cream, whipped
2 c. raspberries

Directions:Bake pie crust according to package directions. Cool completely.Microwave 4 squares of the white chocolate and milk for about 2 minutes,or until almost melted. Stir until melted. Beat cream cheese, powderedsugar and orange peel in a small bowl until smooth. Beat in whitechocolate mixture. Fold whipped cream into mixture. Spread on the bottomof cooled sheel. Top with raspberries and drizzle melted white chocolate.Refrigerate 1 hour before serving

Pie Recipes #114 - Hawaiian Pie Recipe

Hawaiian Pie
Submitted by a reader

Toasted coconut and pineapple are what makes this Hawaiian Pie.

1 prepared graham cracker crust
· 3 bananas
· 1 can sweetened condensed milk
· 1/3 cup fresh lemon juice
· 1- 8 ounce can crushed pineapple, drained
· 1/2 pint whipping cream*
· 1/4 cup sugar*
· toasted coconut
· toasted and chopped nuts - pecans, macadamias

PREPARATION:Slice banana over bottom of pie crust. Beat milk with lemon juice. Spread over bananas. Spread pineapple over milk layer. Whip the cream and the sugar. Spread over top of pie. Decorate with coconut and nuts. Refrigerate until firm. * Substitute 8 ounce tub of whipped topping for homemade whipped cream.

Wednesday, September 20, 2006

Pie Recipes #113 - Recipe to Make 20 Pie Crusts at Once

20 Pie Crusts

Here's an excellent recipe for making pie crusts in BULK. :) Great for when making pies for bake sales OR when you want to freeze a bunch of pie crusts and have them ready to use all season long. Using the lemon-lime soda will help create a very flaky crust, similar to what a small addition of vinegar will do. :) Enjoy, pie lovers!

5 pounds flour
2 1/2 teaspoons salt
3 pounds of quality vegetable shortening
2 - 2 1/2 cups lemon-lime soft drink

Mix flour and salt; cut in shortening until it looks like small peas. Add

soft drink gradually; will be slightly sticky. Cover pie dough with plastic

wrap and let rest one hour. Form into 20 balls or 16 balls for large crusts

and wrap in plastic wrap and place in freezer bags and freeze. Thaw one

hour before needed.

Note: Do not add more salt because the soft drink has salt in it. I have

added the tip to cover with plastic wrap. I find that it usually takes two

12-ounce cans of soft drink for this, Letting it rest one hour is VERY


It changes the texture. I also flatten the balls into round disk-shaped


They thaw faster. (I pop them into the microwave on defrost for one minute

and that is usually enough to thaw and use quickly.) This is a wonderful and

very flaky, tender pie crust that you will love.

Pie Recipes #112 - Taffy Apple Pie (In peanut butter cookie crust)


Refrigerated peanut putter cookie dough
1 8 oz. bar of softened cream cheese
1/2 cup brown sugar
1 teaspoon vanilla
2 Granny Smith apples
1/4 cup chopped peanuts
caramel topping

Cut off 1/3 of the cookie dough. With remaining dough knead and then spread out evenly onto round cookie sheet. Bake according to directions on package. Allow to cool. Mix cream cheese, brown sugar and vanilla. Spread onto cooled cookie. Slice and arrange apples onto cookie. Sprinkle nuts and cinnamon over apples and drizzle caramel topping over all.

Pie Recipes #111 - Millionaire Pie Recipe


1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

1 (14-ounce) can sweetened condensed milk (not evaporated)
1/3 cup lemon juice
1/2 teaspoon vanilla extract
1/3 cup chopped pecans
1/3 cup maraschino cherries
1/2 cup chopped canned peaches, drained
1 (8-ounce) can crushed pineapple, well drained
1 (8-ounce) container frozen whipped topping, thawed, reserving 1/4 cup for topping

In a bowl, mix together all crust ingredients until well blended. Press mixture onto bottom and sides of a 9-inch pie plate. Chill.In a bowl, mix together sweetened condenses milk, and lemon juice. Stir in next 5 ingredients until blended. Fold in whipped topping. Pour mixture into prepared crust. Refrigerate. When serving, top with reserved topping.

Pie Recipes #110 - Apple Candy Pie

Thanks to Jeannie for all of today's pie recipes! :) If you have a pie recipe to submit, please send it to me at and I'll add it to our ever-growing collection!

Apple Candy Pie
6 c. apples, peeled, cored & sliced
3/4 c. sugar
4 tbsp. flour
1 9" pie shell
2 tbsp. butter
2 tbsp. lemon juice
4 tbsp. butter
1/2 c. brown sugar
2 tbsp. milk
1/2 c. pecans

Combine apples, 3/4 c. sugar & flour. Place in pie shell, dot w/2 tbsp. butter & sprinkle 2 tbsp. lemon juice over the top. Bake in a 400 F. oven for 50 mins. While pie is baking, melt 4 tbsp. butter. Stir in 1/2 c. brown sugar & 2 tbsp. milk, heat to boiling. Remove from heat & add 1/2 c. pecans. Spread over top of pie when done, return to oven for 5 mins., until topping bubbles & crust is glazed. Cool at least 1 hr. before cutting.6-8 servings.

Tuesday, September 19, 2006

Pie Recipes #109 - Keebler's Grasshopper Pie

Keebler's Grasshopper Pie
Submitted by Jeannie

1 (8-oz.) pkg. cream cheese, softened
1 (14-oz.) can "Eagle Brand" sweetened condensed milk
Green food coloring
16 "Keebler Grasshopper" fudge mint cookies, coarsely crumbled
1 (8-oz.) container frozen nondairy whipped topping, thawed
1 (6-oz.) "Keebler Ready Crust" chocolate pie crust

With mixer, beat cheese until fluffy; gradually beat in sweetened condensed
milk until smooth. Stir in food coloring, then crushed cookies. Fold in
whipped topping. Pour into crust. Chill at least 3 hours. Garnish: chocolate
shavings, additional cookie pieces, or mint leaves). Refrigerate leftovers.

Pie Recipes #108 - Almond Joy Pie

Almond Joy Chocolate Pie
Thanks again to Jeannie!

For the crust:
20 Almond Joy candy bar Miniatures
or 10 Almond Joy Snack Size bars
3/4 cup graham cracker crumbs

For the filling:
1/2 cup sugar
1/3 cup cornstarch
1/4 cup Hershey's Cocoa
1/4 tsp salt
1 1/2 cups milk
1 tsp. vanilla
16 Almond Joy candy bar Miniatures or
8 Almond Joy Snack Size bars, cut in 1/2" pieces.
(Candy will cut easier if placed in freezer 15 min
before cutting.)
sweetened whipped cream or whipped topping (optional)


For the crust:
Preheat the oven to 325 degrees. Lightly butter a 9" pie plate.

Place ingredients in a food processor. Process until mix is
thoroughly blended. Press onto bottom & up the sides of a
prepared pie plate. Bake for 10 minutes. Allow to cool
completely on a rack.

For the filling:
In a medium saucepan, stir together sugar, starch, cocoa & salt.
Blend in the milk. Cook over medium heat, stirring constantly
with a wire whisk, until it boils. Boil and stir for 1 minute.
(Mix will be very thick.) Remove from heat; blend in vanilla.
Add candy pieces and stir until melted.

Pour into prepared crust; press plastic wrap onto surface.
Refrigerate. Top with sweetened whipped cream, if desired.

Servings: 6 - 8

Pie Recipes #107 - Fried Apple Pies

Fried Apple Pies
Submitted by Jeannie

1 (21-ounce) can apple pie filling
1 (5-ounce) package refrigerated pie crust **** (biscuits see note)
Cooking oil
Sugar, for sprinkling

Remove crust from package, unfold and cut crust into 8
equal pie shape pieces. Place 1 heaping tablespoon of
fruit on pastry leaving a 1/2-inch edge all around. Taking
another piece of pastry, dip finger in water and dampen
edges of pastry all around. Place on top of the filling
pressing to seal. Dip end of dinner fork in flour and press
continuously around edge to insure a proper seal. One
box of crust will make 8 pies.

Pour cooking oil into a cast iron skillet, a little less tan
1/2-inch deep. This would be 1 1/2 cups oil in a 10-inch
skillet. Heat over medium high heat, when oil is hot,
place pies in a skillet and cook for approximately 2
minutes on each side until golden brown. Drain on a
paper towel. Repeat until all pies are cooked or you may
wrap and freeze extra pies for another day. While hot,
sprinkle with sugar.

******For an even easier method use canned biscuits that have
been rolled out on a 5 or 6-inch round circle. Seal pies as

Serve pies with vanilla ice cream.

Pie Recipes #106 - Mystery Pie Recipe

Mystery Pie
Submitted by Jeannie V.

3 beaten egg whites

1 cup sugar

1 cup chopped pecans

1 tsp. vanilla extract

23 rolled (crushed) Ritz crackers

1/2 pint whipping cream

2 tbs. instant cocoa

1/4 stick margarine


Beat egg whites & sugar until stiff. Fold in remaining ingredients

except whipped cream & cocoa. Place in Buttered pie plate. Shape to

sides & bottom of plate. Bake at 350° F for 30 minutes. Cool. Whip

1/2 pint of whipping cream with 2 TBS instant cocoa. Use to top

cooled pie.

Monday, September 18, 2006

Pie Recipes #105 - White Chocolate Raspberry Cream Pie Recipe

White Chocolate Raspberry Cream Pie
Serves 8.

1 1/2 cups cold milk
2 small packages White Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) container cool whip whipped topping , thawed
3/4 teaspoon grated lemon peel
1 cup fresh raspberries
1 (6 ounce) Graham Cracker Pie Crust

Pour milk into medium bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick.)
Gently stir in whipped topping and lemon peel.
Spoon raspberries into crust; cover with pudding mixture. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Pie Recipes #104 - Strawberry Creme Parfait Pie

Strawberry Creme Parfait Pie

1 baked pie shell
1 pkg. strawberry Jell-O
1 1/2 cups hot water
1 pint vanilla ice cream
1 cup sliced strawberries, drained

Dissolve Jell-O in hot water. Spoon in one pint of vanilla ice cream and stir until melted. Place in refrigerator until thickened, but not set about (15 to 25 minutes).

Fold in one cup drained sliced strawberries. Turn filling into pie shell.

Chill until firm, 20 to 30 minutes.

Pie Recipes #103 - Oreo Ice Cream Pie

Oreo Ice Cream Pie
24 Oreos
1/2 cup butter, melted
1/2 gallon ice cream
1 German chocolate bar
1/2 cup butter
2/3 cup granulated sugar
2/3 cup evaporated milk
1/8 teaspoon salt
1 teaspoon vanilla extract
Cool Whip
Nuts, for garnish
Crush Oreos and melted butter in a 13 x 9-inch pan. Soften ice cream and pour into crust. Freeze.Melt chocolate bar, 1/2 cup butter, sugar, evaporated milk and salt. Bring to a boil, and let boil for 4 minutes. Add vanilla extract. When cool, pour on top of ice cream.
Top with Cool Whip.
Garnish with nuts.

Pie Recipes #102 - Toffee Mallow Dream Pie

Toffee Mallow Dream Pie
1/3 cup butter
1 cup all-purpose flour
1/3 cup diced toasted almonds
2 tablespoons honey

Toffee Filling
1 cup heavy cream
1 (7 ounce) jar Marshmallow Crème
5 (3/4 ounce) Heath bars, crushed

Melt butter in skillet. Add flour, almonds and honey; cook over medium heat stirring constantly until mixture begins to brown (3 to 4 minutes). Set aside 1/3 cup. Press remaining into bottom and sides of 8-inch pie pan. Cool.
Whip cream until stiff. Fold in marshmallow and toffee bars. Spoon into crust. Sprinkle reserved crumb mixture. Chill or freeze until firm.
Garnish with more almonds.

Sunday, September 17, 2006

Pie Recipes #101 - Fourth Street Rose Rhubarb Pie

2 ea Eggs
1/2 c Sugar
1/4 c Flour
2 c Frozen strawberries
1 ea Pie shell
2 c Frozen rhubarb
1 x -----streusel topping------
1/2 c Sugar
1/4 c Shortening
1/4 c Butter
1 ea Pinch of salt
3 tb Liquid honey
3/4 c Flour

Recipe Instructions:
Pre heat Oven 425 degrees f Wisk eggs in large bowl. Wisk sugar, flour until smooth. Set aside. Cut rhubarb, fold into Egg mixture. Put in Pie shell. Bake 15 minutes, remove and reduce heat to 350 degrees. Apply Topping and bake for 40 minutes.

Pie Recipes #100 - Double Crust Lemon Pie

2 Large Lemons
4 Eggs
2 c Sugar
2 ea Pastry Crusts
1/2 ts Salt

Recipe Instructions:
Grate and reserve peel from both lemons (2 full tsp). Pare lemons, removing white membrane. Cut lemons into very thin slices and quarter slices. Place slices in bowl with lemon peel, Sugar and salt; let set. Heat Oven to 425 deg. Prepare pastry. Beat eggs until foamy. Pour over lemon slices and sugar; mix well. Pour into pastry-lined Pie plate. Cover with top crust, seal and flute. Brush crust with water and sprinkle with sugar. Cover edges with foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake until crust is golden brown, 45 to 55 minutes. If you love Lemon you will enjoy this old Shaker recipe!

Pie Recipes #99 - Cape Code Cranberry Pie Recipe

2 c Cranberries
1 c Flour
1 1/2 c Sugar
1/2 c Melted butter
1/2 c Chopped nuts
1/4 c Melted shortening
2 Eggs, well beaten

Recipe Instructions:
1. Preheat Oven to 325F. 2. Spread the cranberries in the bottom of a well greased ten inch Pie plate. 3. Sprinkle with one half cup of the Sugar and the nuts. 4. Add the remaining Sugar to the eggs, beating well. Beat in the flour, butter, and shortening. Pour over the cranberries. 5. Bake about 1 hour, or until crust is golden brown. Source: The New York Times Heritage Cook Book Susan Anderson

Pie Recipes #98 - Broccoli Cheese Pie

10 oz Broccoli *
1 ts Dried Oregano
1 c Evaporated Skim Milk
1 ea Carrot, sliced thin,blanched
1 ea Egg
1 ea Small Red Pepper **
3 1/2 oz Feta
1 ea Pie Shell (8-inch)

Recipe Instructions:
* Broccoli should be cut into long-stemmed florets, blanched, drained ** Red Pepper should be cut in julienne strips Preheat Oven to 325". Place one layer of broccoli in Pie shell or directly into 8-inch Pie dish. Crumble Cheese on top, cover with remaining broccoli, arranging it with stems pointing center and the flowers to the outside. Add the carrots and red pepper. Mix egg, oregano and evaporated skim milk. Pour over vegetables. Bake loosely covered with foil for one hour or until filling is set. Uncover for last 10 minutes of baking. Nutrient content per serving: 196 calories, 11 grams fat, 8 grams protein, 17 grams carbohydrate, 47 milligrams cholesterol, 336 milligrams sodium, 2.6 milligrams beta carotene. SOURCE: Tyler Morning Telegraph, Wed., Feb. 27, 1991

Pie Recipes #97 - Banana Cream Pie Recipe (Easy Version)

1 Banana
1 Baked 9" Pie shell,cooked
2 pk (4 serv)banana or vanilla; 2
1/2 c Cold milk
1 regular size box Instant pudding
2 cups Thawed kool whip topping

Recipe Instructions:
Slice Banana into Pie shell.Prepare Pie filling as directed on package for pie,using 2 1/2 cups milk.Fold in 1/2 cup of the Whipped Topping and pour over Banana in shell.Chill at least 3 hours.Top with remaining whipped topping;garnish with Banana slices and mint,if desired

Pie Recipes #96 - Amish Custard Pie Recipe

1/3 c Sugar
3 c Milk
2 ts Flour
1/4 ts Nutmeg
1/2 ts Salt
1 9" unbaked Pie shell
3 Eggs

Recipe Instructions:
Combine sugar, flour, salt and eggs and mix until smooth. Heat Milk to boiling point. Add 1 cup Hot Milk to Egg mixture. Pour that into the remaining Hot milk. Pour into unbaked Pie shell. Sprinkle nutmeg over top. Bake at 350 degrees F. for 45-60 minutes. Source: The Best Of Amish Cooking by Phyllis Pellman Good

Saturday, September 16, 2006

Pie Recipes #95 - Banana Caramel Pie Recipe

1 cup brown sugar, dark
1/4 cup flour
1/4 teaspoon salt
1/4 cup water cold
2 each egg yolks
1 cup water boiling
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 cup evaporated milk
1 each pastry crust 8" or 9" (baked and cooled)
4 each bananas ripe

Mix sugar, flour, and salt in saucepan. Stir in cold water and egg yolks; beat smooth. Gradually stir in boiling water, then cook, stirring constantly, about 3 minutes, until smoothly thickened. Stir in butter, vanilla, and evaporated milk. Cool slightly, then pour into baked pie shell.

Shortly before serving slice bananas and arrange over filling. Top with whipped cream or with meringue made out of the 2 left-over egg whites.

Pie Recipes #94 - Bake Sale Lemon Meringue Pie

1 refrigerated pie crust (half of 15-ounce -- room

temperature 1 package)
1 teaspoon all purpose flour

1 1/4 cups sugar

1/3 cup sugar

1 1/2 cups water

6 tablespoons cornstarch

5 large eggs -- separated

1 tablespoon grated lemon peel

1 Pinch salt

1/2 cup fresh lemon juice

2 tablespoons unsalted butter -- (1/4 stick) room

1/2 teaspoon cream of tartar

Position rack in center of oven and preheat to 450=B0F. Unfold pie crust. Press out fold lines. If crust cracks, wet fingers and push edges together. Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter glass pie dish. Fold edges over; crimp decoratively. Pierce crust all over with fork. Bake until crust is pale golden, about 12 minutes. Cool crust completely on rack. Whisk 1 1/4 cups sugar, water, 5 tablespoons cornstarch, egg yolks, lemon peel and salt in heavy medium saucepan to blend. Whisk over medium heat until mixture comes to boil. Whisk over medium heat until mixture comes to boil. Whisk until mixture thickens, about 2 minutes. Remove from heat. Add lemon juice and butter; whisk until smooth. Cool completely, stirring occasionally, about 1 hour. Preheat oven to 350=B0F. Mix 1/3 cup sugar and 1 tablespoon cornstarch in small bowl. Beat egg whites in large bowl until foamy; add cream of tartar and beat until soft peaks form. Add sugar mixture 1 tablespoonful at a time, beating until stiff peaks form after each addition. Spread cooled lemon filling in crust. Spoon dollops of meringue around edge of pie atop filling. Spoon remaining meringue onto center of pie. Spread meringue to cover filling, mounding in center and sealing completely to crust edge. Using rubber spatula or spoon, swirl meringue decoratively, forming peaks. Bake pie until meringue peaks are light brown, about 12 minutes. Transfer to rack and cool completely. refrigerate pie until cold, about 1 1/2 hours. (Can be prepared 3 hours ahead. Keep refrigerated.) 8 Servings

Pie Recipes #93 - Apple Delight Pie Recipe

2 c Apples, cooked (or more for

-larger pies) Sugar, to taste Allspice, to taste
1 c Self rising flour, unsifted

1 c Sugar

1/2 c Margarine, not softened

Pour cooked apples, sweetened and spiced to taste, in pie dish. Mix together by hand the flour, sugar and margarine, leaving mixture chunky. Sprinkle over pie. Bake at 350~ until golden brown.

Pie Recipes #92 - Apple Cinnamon Cranberry Pie Recipe

2 Pie crust (9 inch)

3/4 cup Sugar

1/4 cup Cornstarch

1 teaspoon Cinnamon

5 cups Apples, peeled -- sliced

2 cups Cranberries -- fresh or frozen

1/3 cup Corn syrup -- light or dark

1 tablespoon Butter or margarine

Milk Sugar

9-inch pan. Heat oven to 450F. In a large bowl, stir sugar, corn starch and cinnamon until well mixed. In another large bowl, mix apples, cranberries and corn syrup. Add fruit to sugar mixture. Mix to combine. Spoon into pie crust-lined pan. Dot with butter. Top with second crust; flute.Cut four 4-inch slashes in center of crust forming a criss-cross design. Peel back center points and press lightly in crust to hod and form 8 petals. Brush crust with milk; sprinkle with sugar. Bake at 450F for 10 minutes. Reduce temperature to 350F; continue baking 40 to 45 minutes or until golden brown. Cool completely on wire rack. Store in refrigerator.

Pie Recipes #91 - Amaretto Chocolate Fudge Pie Recipe

4 oz. unsweetened chocolate

1 3/4 sticks unsalted butter (14 Tbsp)

1 1/2 c. sugar

2 tbsp. sugar

30 amaretti -- crushed

(Italian almond macaroons -- available at sp foods shops & some supermarkets)
4 eggs -- room temp.

1/4 tsp. salt

3 tbsp. light corn syrup

1/4 c. heavy cream

1/4 tsp. almond extract

3/4 tsp. vanilla

2 tbsp. Amaretto

Whipped cream as an accompaniment

In the top of a double boiler melt 1 ounce of the chocolate with
6 tablespoons of the butter and let the mixture cool. In a 9 x 3

inch springform pan combine 2 tablespoons of the sugar with the amaretti, stir in the chocolate mixture, and combine the mixture well. Press the crumb mixture onto the bottom and 1/3 of the way up the side of the pan and chill the crust. In the top of a double boiler melt together the remaining 3 ounces of chocolate and the remaining 8 tablespoons butter and let the mixture cool. In a bowl with an electric mixer beat together the eggs and the salt, add the remaining 1 1/2 cups sugar, a little at a time and beat the mixture until it is thick and pale. Beat in the corn syrup, the heavy cream, the vanilla, the Amaretto, and the chocolate mixture. Pour the filling into the crust, bake the pie in the middle of a preheated 350 degree oven for 45 minutes and let it cool on a rack. Run a thin knife around the edge of the pan, remove the side of the pan, and serve the pie with the whipped cream.

Friday, September 15, 2006

Pie Recipes #90 - Apple Pie in Cheddar Crust

Servings: 6

-------------------------------CHEDDAR CRUST
2 c Unbleached Flour; Sifted

1 1/4 c Cheddar; Md, Shredded

1/2 ts Salt

2/3 c Vegetable Shortening

1 x Water; Iced


7 c Apples; *

1/2 c Sugar

2 tb Unbleached Flour

1/2 ts Cinnamon; Ground

2 tb Butter Or Regular Margarine

1 ea Egg Yolk; Lg, Beaten

1 tb Water

* Use tart cooking apples such as Macs or Granny Smith's. Core, pare and thinly slice the apples.


Combine the flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed. Press the dough firmly into a ball.


Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out. This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked. Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.) Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry lined pie plate. Roll out the remaining pastry to an 11-inch circle. Gently fold into quarters and cut steam slits in the folds. Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate. Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate. Combine the egg yolk and water, then brush the mixture over the top crust and rim. Bake in a 400 degree F. oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown. Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired.


Pie Recipes #89 - Almond Topped Pear Pie Recipe

3 tablespoons cornstarch
1/4 teaspoon ginger, powder
1/8 teaspoon salt
1/2 cup karo syrup or dark corn syrup
2 tablespoons butter or regular margarine
1 teaspoon lemon juice
1/2 teaspoon lemon rind grated
1 each pie shell unbaked 9-inch
4 1/2 cups pears pared, thinly sliced
--- Almond Topping-------------------------------
1 cup flour unbleached
1/2 cup brown sugar firmly packed
1/4 teaspoon ginger, powder
1/2 cup butter or regular margarine
1/2 cup almonds coarsely chopped

Combine the cornstarch, ginger and salt in a large bowl. Add the corn
syrup, melted butter, lemon juice and lemon rind, stirring until smooth.
Add the pears and toss until well coated with the corn syrup mixture.

Arrange the mixture into the unbaked pie shell. Prepare the Almond Topping and sprinkle over the pears.

Bake in a preheated 400 degree F. oven for 15 minutes, then reduce the heat to 350 degrees F. and bake an additional 30 minutes or until the topping and crust are golden brown.

Cool on a wire rack.

Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter,
using a pastry blender, until crumbly. Stir in the almonds.

Pie Recipes #88 - Adobe Pie Recipe

1 3/4 cups chocolate wafer crumbs
1/4 cup butter
1 teaspoon amaretto
1 pint vanilla ice cream softened
1 pint coffee ice cream softened
2 ounces chocolate (semi-sweet) grated

In a medium bowl, place the cookie crumbs, melted butter and Amaretto. Mix the ingredients together.

Press mixture into a buttered pie pan to form a pie shell. Preheat oven to 350 deg. Bake the pie crust for 6-8 min. Let cool and then freeze for 15 min.

Spread the vanilla ice cream evenly over the bottom of crust and freeze for 15 min. or until ice cream is firm. Spread the coffee ice cream evenly on top of the vanilla ice cream.
Sprinkle chocolate shavings over the top and freeze.

Wednesday, September 13, 2006

Pie Recipes #87 - Mocha Pecan Pie Recipe

Mocha Pecan Pie


(8 servings)

6 oz Chocolate, semi-sweet
1/4 c Coffee liqueur
1 tb Instant coffee,dry
1/2 c Brown sugar packed
1 c Corn syrup
3 Eggs, beaten
1/4 c Butter, melted
2 ts Vanilla
1/4 ts Salt
1 c Pecans coarsly chopped
1 9''pie-shell unbaked
1 c Pecan halves


Directions: In heatproof bowl set over simmering water, melt chocolate with coffee liqueur and instant coffee granules. Stir until smooth. Remove from heat; stir in brown sugar until dissolved. Stir in corn syrup, eggs, butter, vanilla, salt and chopped pecans. Pour filling into pie shell;arrange pecan halves decoratively on top . Bake at 350F for 45-50 minutes, or until edges feel set but centre still jiggles slightly. Let cool on wire rack before serving. Calories: you don't want to know. from HomeMakers magazine, April 1992

Pie Recipes #86 - Pumpkin Gingersnap Pie Recipe

Pumpkin Gingersnap Pie
Yield: 4 servings

1 1/2 c Cold half and half cream
3 1/2 oz Cool Whip whipped topping
1 c Pecans
1 c Gingersnaps
1/2 cn Canned pumpkin
1 1/2 T Pumpkin pie spice
1 ea Prepared graham cracker crumb

Beat half and half cream and pie filling in a large mixing bowl with a wire whisk for 1 minute.Let stand 5 minutes.Fold in topping and remaining ingredients;spoon into crust.Freeze until firm.Let stand at room temperature for 10 minutes before serving to soften.Store leftovers in freezer.

Pie Recipes #85 - Caramel Date Cream Pie Recipe

1 ( 14-ounce ) can Eagle® Brand Sweetened Condensed Milk( NOT evaporated milk )
2/3 cup chopped dates
2/3 cup chopped pecans
2 tablespoons milk
1 cup ( 1/2 pint ) whipping cream, whipped
1 (6-ounce ) package graham cracker crumb crust

Caramelize Eagle® Brand by preferred method. Stir in dates, pecans and milk; cool. Chill thoroughly. Fold in whipped cream. Pour into crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.

To caramelize Eagle® Brand Microwave: Pour Eagle® Brand into 2-quart glass measure. Microwave on 1/2 power Medium 4 minutes, stirring after 2 minutes. Reduce to 1/3 power (LOW); microwave 12 to 16 minutes or until thick and light caramel-colored, stirring briskly every 2 minutes until smooth. Cool. Chill thoroughly.

Stovetop: Pour Eagle® Brand into top of double broiler; cover. Place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and light caramel-colored. Beat until smooth. Cool. Chill thoroughly.

Oven: Preheat oven to 425°. Pour Eagle® Brand into 8 or 9-inch pie plate. Cover with aluminum foil; place in shallow pan. Fill pan with hot water. Bake 1 to 1/2 hours or until thick and light caramel-colored. Remove foil; cool. Chill thoroughly.
**********Caution: Never heat unopened can.

© 1999 Eagle Family Foods

Pie Recipes #84: Vinegar Pie Recipe

1 cup sugar
2 tablespoons unbleached flour
1 cup cold water
5 tablespoons vinegar
2 1/2 tablespoons butter
4 large eggs; beaten


Combine sugar and flour.
Add the rest of the ingredients and place in a saucepan.
Cook until thick and pour into prepared pie crust.
Bake in a 375 degrees F. oven until crust is brown.

Yield: 6 servings

Cookbook of the Day: Betty Crocker's Bisquick Impossible Easy Pies

Love those Bisquick Impossible Pie recipes? :) If you're never heard of them, they create a crust while they bake - a lot less effort than making pastry yourself. So, this book is an obvious one to add to your cookbook shelf:


Monday, September 11, 2006

Pie Recipes #83 - Swedish Apple Pie Recipe

Swedish Apple Pie
1 C. flour
1 T. sugar
1 egg
1 tsp. cinnamon
pinch of salt
¾ C melted butter
¼ C. nuts (optional)
1 C. sugar

for 9X9 inch pan, fill 2/3 full of apples. Sprinkle sugar and cinnamon on top. Combine remaining ingredients in bowl and pour over apples. Bake at 350 for 45 minutes. Note Peaches or most any fruit can be substituted for apples.

Pie Recipes #82 - Pumpkin Mousse Pie Recipe

Pumpkin Mousse Pie

9 ounces graham crackers
3/4 cup plus 1/3 cup plus 2 tablespoons granulated sugar
3 tablespoons Dutch-process cocoa powder
3/4 teaspoon ground cinnamon, plus 1 tablespoon for dusting
1/4 teaspoon plus a pinch ground nutmeg
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1/4 cup brandy
2 tablespoons unflavored powdered gelatin
3 large eggs, room temperature
1 1/2 cups homemade Pumpkin Purée or canned
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup sour cream
1 1/2 cups heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract

Heat oven to 325°. In a food processor, combine graham crackers, 1/3 cup plus 2 tablespoons granulated sugar, cocoa powder, 1/4 teaspoon cinnamon, and pinch nutmeg; process until finely ground. Transfer to a medium bowl; mix in butter with a wooden spoon. Press mixture onto bottom and sides of a 10-inch tart pan. Bake until set, 12 to 15 minutes. Set crust aside to cool. In a small bowl, place brandy and 2 tablespoons water. Sprinkle gelatin powder over liquid; set aside to soften, 10 minutes. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs on medium-low speed until fluffy. While the mixer is running, combine remaining 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Cook, stirring occasionally, until temperature registers 245° (firm-ball stage) on a candy thermometer, about 5 minutes. Immediately turn mixer to high speed. Carefully drizzle sugar mixture into eggs in a thin stream; continue to beat until mixture increases in volume and is pale yellow, about 5 minutes. Meanwhile, place bowl with softened gelatin over a saucepan of simmering water; stir until gelatin has dissolved. Turn mixer to low; add gelatin mixture to egg mixture. Add pumpkin purée, remaining 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, the allspice, ginger, salt, and sour cream; combine. Pour filling into pie crust; refrigerate until set, 4 hours or overnight. To serve, whisk heavy cream, confectioners’ sugar, and vanilla in a medium bowl until stiff. Pipe whipped cream in rosettes onto pie (or spread the whipped cream evenly over the top of the pie with a spatula). Sift remaining tablespoon cinnamon on top. Serve chilled.
Serves 8 to 10.

Pie Recipes #81 - Peanut Butterfinger Pie Recipe

Peanut Butterfinger Pie

For the crust: 14 Oreo cookies
4 T. butter, melted

For the filling: 7 Butterfinger bars, 1 coarsely chopped for garnish
1/2 C. sugar
2 T. cornstarch
2 C. milk
2 egg yolks
1/2 C. creamy peanut butter
1/2 C. chocolate chips
1 1/2 C. whipping cream

For the topping: 2 C. whipping cream

Preheat the oven to 375°F. To make the crust, finely crush the Oreo cookies in a food processor. Add the melted butter to the cookie crumbs and continue processing until well blended. Transfer the mixture to a 9-inch pie pan, sprayed lightly with cooking spray, and press evenly over the bottom and halfway up the sides. Bake for 8 minutes. The crust may rise slightly during baking. Use the flat bottom of a drinking glass to gently flatten the crust. Cool completely before filling.

To make the filling, finely chop 6 candy bars and divide into 2 ( 1/2 cup) portions and 1 (1 cup) portion, and set aside. In a medium saucepan, combine the sugar, cornstarch, milk and egg yolks. Place the saucepan on medium-high heat, stirring constantly until mixture thickens and begins to boil. Remove from heat. Add peanut butter and whisk until smooth. Set aside 1 cup of peanut-butter mixture in a medium mixing bowl. Cover with plastic wrap. Add the chocolate chips and 1/2 cup of finely chopped candy bars to remaining mixture in the saucepan. Stir until chips are melted. Pour this mixture into the cooled crust. Cover with plastic wrap so the wrap lies flat against the surface of the chocolate layer. Refrigerate.

To make the peanut-butter layer, whip 1 1/2 cups cream until stiff peaks form. Fold in the reserved, cooled peanut-butter mixture and 1/2 cup of finely chopped candy bars. Remove pie from refrigerator and remove plastic. Mound peanut butter mixture evenly over chocolate layer and spread to the edges. To make the topping, whip 2 cups of cream in a medium bowl until stiff peaks form. Fold in 1 cup of finely chopped candy bars. Spoon the whipped cream evenly over filling. Sprinkle the coarsely chopped candy bar on top of the pie. Cover loosely and refrigerate until ready to serve.

Pie Baking Necessities: Pie Plate with High Domed Lid

Because we pie bakers love to SHARE our amazing baked goodies with family and friends. :) That's exactly why this high-domed lidded pie plate is ideal to tote your freshly baked pies when you go visiting.

Wednesday, September 06, 2006

Pie Recipes #80 - Chocolate Nut Pie Dessert Recipe

1/2 cup chopped walnuts
1 cup all-purpose flour
1/2 cup butter
1 (8 ounce) package cream cheese
1 cup confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
1/2 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix 1/2 cup chopped walnuts, flour and butter until well blended . Press mixture into a 9x13 inch pan. Bake in preheated oven for 15 to 20 minutes, or until lightly browned. Allow to cool.
In a medium bowl, beat cream cheese and sugar until smooth. Fold in 1 1/2 cups of the whipped topping. Spread over cooled crust.
In a medium bowl, mix chocolate pudding according to directions on package. Spread over cream cheese layer. Prepare vanilla pudding according to directions on package and spread over chocolate layer. Top with remaining whipped topping and sprinkle with 1/2 cup chopped walnuts.

Pie Recipes #79 - Alaskan Snow Pie Recipe

1 cup all-purpose flour
1/2 cup toasted and chopped almonds
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
2 egg whites
1/4 cup white sugar
1/2 gallon raspberry ice cream, softened
1/4 cup raspberry syrup

In a medium bowl combine flour, almonds, brown sugar, and cinnamon. Mix well, then add melted butter or margarine. Stir thoroughly, then press mixture into a 9-inch pie pan. Bake crust in preheated 350 degree F (175 degree C) oven for 8 to 10 minutes. Remove and cool completely.
Preheat broiler.
In a small mixing bowl beat egg whites until frothy. Add white sugar one tablespoon at a time, beating constantly until stiff peaks form.
Spread softened ice cream into cooled pie shell. Cover completely with meringue.
Brown meringue in preheated broiler just until meringue begins to turn golden. Watch very closely! Pour just enough raspberry syrup onto each serving plate to thinly coat the bottom of plate. Place a slice of pie on each plate and serve immediately.

Pie Recipes #78 - No Bake Avocado Pie Recipe

1 (9 inch) prepared graham cracker crust
2 avocados - peeled, pitted and pureed
1/2 cup lemon juice
1 (5 ounce) can sweetened condensed milk

In a medium mixing bowl combine avocado, lemon juice, and condensed milk. Blend well and pour into graham cracker crust. Chill before serving. Garnish with whipped topping.

Pie Recipes #77 - No Crust Strawberry Pie Recipe

24 ounces fresh strawberries
1 (2.1 ounce) package sugar-free cook and serve vanilla pudding mix
1 (.6 ounce) package sugar-free strawberry flavored gelatin
2 cups water

Rinse and hull strawberries. Distribute evenly in a 10 inch pie pan.
In a medium saucepan combine pudding mix, gelatin mix, and water. Stir well and bring to a full boil. Pour mixture over strawberries and refrigerate for 4 to 6 hours. Top with light frozen whipped topping prior to serving, if desired.

Tuesday, September 05, 2006

Pie Recipes #76 - French Mint Pie Recipe

French Mint Pie
1 c. powdered sugar
2 eggs
1/4 lb. butter
1/2 tsp. mint flavoring
2 squares unsweetened chocolate

Dissolve chocolate over hot water and let cool. Beat sugar and butter until smooth. Add eggs one at a time, blending until smooth after each addition. Add chocolate and mint. Spread into 9" crumb crust and chill for several hours. Top with your favorite topping and chocolate curls if desired.

More recipes everyday at

Pie Recipes #75 - Crockpot Caramel Pie Recipe

2 cans (14 oz ea) Sweetened condensed milk
1 graham cracker pie crust
Whipped Cream
Heath Toffee Bars
chocolate curls

Pour milk into crock pot and cook on low 6 hours, stirring every 30 minutes or so until milk is the color of caramel. Pour into pie crust and chill in refrigerator for 1-2 hours. When COMPLETELY cool and ready to serve, top each slice with whipped cream and garnish with chopped Heath Toffee Bars and chocolate curls.
Serves 8

Pie Recipes #74 - Amish Vanilla Pie Recipe

1/2 cup brown sugar
1 tablespoon flour
1/4 cup dark corn syrup
1 1/2 teaspoon vanilla
1 egg, beaten
1 cup water
1 unbaked pie shell
1 cup flour
1/2 cup brown sugar
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup butter

Combine first 5 ingredients in 2-quart saucepan. Slowly stir in water. Cook over medium heat until mixture comes to a boil, stirring constantly. Let cool. Combine topping ingredients and mix until crumbly. Pour cooled mixture into pie shell and top with crumb topping. Bake at 350 for 40 minutes or until golden brown.
This recipe for Amish Vanilla Pie serves 6

Pie Recipes #73 - Banana Cream Pie with Toasted Coconut Topping

1/2 cup sugar
6 tablespoons all-purpose flour
1/4 teaspoon salt
2 1/2 cups milk
2 egg yolks or 1 large egg, slightly beaten
1 tablespoon butter
1/2 teaspoon vanilla extract
3 ripe bananas
1 baked pie shell, 9-inch
1/2 cup shredded coconut
1/2 cup heavy cream, whipped, sweetened with a little sugar if desired

Mix sugar with flour and salt in top of a double boiler. Gradually stir in milk; continue cooking, stirring constantly, over boiling water until thickened. Cover and cook for an additional 10 minutes, stirring occasionally.

To the beaten egg add a small amount of the milk mixture while stirring vigorously; return egg mixture to the milk mixture in the double boiler and cook, stirring constantly, for 2 more minutes over hot water (not boiling). Remove from heat; add butter and vanilla then cool. Slice 2 bananas into the baked pie shell. Pour cooked mixture over bananas all at once. Chill for 1 hour or more. Put coconut in a shallow pan and toast by baking at 350 for 10 minutes, stirring occasionally. Coconut should be lightly browned. Cool coconut and set aside. Just before serving, spread pie with whipped cream and thinly slice remaining banana. Sprinkle toasted coconut evenly over the top of the pie and arrange banana slices around the pie's outer edge.