Pie Recipes #174 - Candy Apple Pie Recipe

CANDY APPLE PIE
Submitted by Jeannie V.

Crust:

1 1/2 C. graham cracker crumbs
3 T. sugar
1/2 tsp. cinnamon
1/3 C. butter (melted)
3/4 C. caramel ice cream topping
1 C. chopped pecans



Apple Filling:

5 Granny Smith apples (remove peel and
core and slice very thin)
5 T. butter
1/2 C. brown sugar
1/4 tsp. salt
1 tsp. cinnamon

Cream Cheese Topping

8 oz. cream cheese
1 tsp. vanilla extract
1 egg
1 T. lemon juice
1/4 C. sugar

Topping:

3/4 C. heavy cream, whipped
2 T. sugar
1/2 C. caramel topping
1/4 C. chopped pecans



Make the Crust: Preheat oven to 375 degrees.



In a medium size bowl, combine the crumbs, sugar, cinnamon and

melted butter. Mix well and press into a 10-inch pie plate, and up

the sides. Bake for 6 to 8 minutes until golden in color. Remove pie

shell from oven and cool completely. Pour caramel into pie shell

and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell

while making apple filling.



Make the Apple Filling: In a large (12-inch) skillet over medium heat,

melt butter and add brown sugar, salt and cinnamon. Stir with a

wooden spoon. Add apples and stir. Cook over medium to medium-

high heat for 15 to 20 minutes until apples are softened and tender.

Let cool for 10 minutes and pour into pie shell. Reduce oven to

350 degrees.



Make the Cream Cheese Topping: In a medium bowl, using a hand

held mixer on low speed, combine cream cheese and sugar for about

1 minute until smooth. Add egg, lemon juice and vanilla and beat

from1 more minutes until bully blended. Pour over apple filling in pie

shell. Bake for30 minutes until an inserted knife comes out clean.

Remove pie from oven and let cool. Refrigerate for 4 ours. Let stand

outside the refrigerator for 30 minutes before serving.



Make the Topping: Top with whipped cream, caramel and pecans

Pie Recipes #173 - Lemon Freeze Pie

LEMON FREEZE PIE
~Submitted by Jeannie V~

1 (6-oz.) can evaporated milk
1 cup graham cracker crumbs
1/4 cup lemon juice
1-1/2 teaspoons grated lemon rind
1/8 teaspoon salt
1/2 cup sugar
3 eggs, separated

1. Chill milk until icy. Line refrigerator tray with half the crumbs.
Combine lemon juice, rind, salt and sugar in saucepan; blend in
beaten egg yolks. Cook, stirring constantly, over low heat until
mixture thickens. Cool.

2. Beat egg whites until stiff peaks form. Whip chilled milk. Fold
egg whites and whipped milk into lemon mixture. Turn into crumb-
lined tray. Top with remaining crumbs; freeze. Serve in wedge-
shaped pieces.

Makes 8 servings.

Pie Recipes #172 - Lemon Cake Pie Recipe

Lemon Cake Pie
~Submitted by Lynda~

Pastry for 9-Inch One-Crust Pie
3 eggs -- separated
2 tablespoons grated lemon peel
2/3 cup lemon juice
1 cup milk
1 1/4 cups sugar
1/3 cup all-purpose flour (do not use self rising flour)
1/4 teaspoon salt

Heat oven to 350F. Prepare pastry. Beat egg whites in large mixer bowl until stiff peaks form; reserve. Beat egg yolks; beat in lemon peel, lemon juice and milk. Add sugar, flour and salt; beat until smooth. Beat lemon mixture into egg whites on low speed until blended, about 1 minute. Pour into pastry-lined pie plate.

Bake until golden brown, 45 to 50 minutes. Serve with sweetened whipped cream, if desired.

Yield: 8 servings.

Pie Recipes #171 - Peanut Butter Cup Pie Recipe

PEANUT BUTTER CUP PIE
~Submitted by Lynda~

1 1/2 c. cold half & half
1 pkg. milk chocolate instant pudding -- (4 serving size)
3 1/2 c. cool whip (thawed -- not frozen)
1 1/2 c. chopped peanut butter cups
1 chocolate crumb pie crust

Pour half & half in to a large bowl, add pudding mix and beat about 1 minute, till well blended. Let stand 5 minutes. Fold in the cool whip and candy. Spoon into crust. Freeze 6 hours or overnight. Allow to soften 10 minutes before serving. Store in freezer. I like to garnish each serving w/ a dollop of cool whip and a mini peanut butter cup!!

Pie Recipes #170 - S&W Custard Pie Recipe

S&W Custard Pie Recipe
= Submitted by Jeannie V. =

1 1/4 cups sugar
2 tablespoons butter -- at room temperature
1/2 tsp salt
4 large eggs -- beaten
2 cups milk
1 teaspoon pure vanilla extract
1 pie shell -- (10-inch) unbaked

Preheat oven to 425 degrees. In a mixing bowl, combine sugar, butter and
salt and beat with electric mixer until smooth. Add eggs and mix until
well-blended; then add milk and vanilla and beat until smooth. Turn mixture
into pie shell and bake 15 minutes. Reduce heat to 350 degrees and bake
until edges set and middle is still jiggly, about 12-15 minutes longer (a
table knife inserted into pie should come out clean). Let pie cool, then
chill slightly before serving.

Molly Lingenfelter, from ``My Mother's
Southern Kitchen''

Pie Recipes #169 - Sugar-Free & Low Fat Pumpkin Pie

SUGAR FREE PUMPKIN PIE (Low-Fat)
Submitted by Sue B.

INGREDIENTS: 9-inch unbaked pastry shell, 1 can (16-ounces) pumpkin, 1 can (12-ounces) evaporated skim milk, 3 eggs, 5 1/2 tsp's. sugar substitute, 1/4 tsp. salt, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground nutmeg, 1/8 tsp. ground cloves.

DIRECTIONS: Beat first 3 ingredients in a medium bowl then beat in remaining ingredients. Pour mix into pastry shell. Bake at 425° for 15 minutes. Reduce heat to 350° and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack.

Pie Recipes #168 - Low Fat Pumpkin Chiffon Pie Recipe

PUMPKIN CHIFFON PIE
(Low-Fat)
Submitted by Sue B.

INGREDIENTS: Reduced-fat graham cracker crust, 2 3/4 cups cold skim milk, 2 pkgs. (1.5-ounces each) instant sugar-free vanilla pudding mix, 15-ounce can solid pack pumpkin, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground cloves, Light frozen whipped topping and additional cinnamon (optional).

DIRECTIONS: In a mixing bowl, combine milk and pudding mix. Beat for 1 minute (mixture will be thick). Add pumpkin and spices. Beat 1 minute longer. Pour into pie crust. Cover and refrigerate for 2 hours or until firm. If desired, garnish with whipped topping and sprinkle with cinnamon.

Pie Recipes #167 - Pumpkin Pie Dessert Squares Recipe

Pumpkin Pie Dessert Squares
~Submitted by Marie~

1 pkg yellow cake mix
1/2 c. butter, milted
1 egg

Filling
14oz can pumpkin pie mix
2 eggs
2/3 c. milk

Topping
1 c. reserved cake mix
1/4 c. sugar
1 T. cinn
1/4 c. butter

Grease bottom of 13 x 9 pan. Preheat oven 350 degrees.
Reserve 1 c. cake mix. Combine remaining cake mix, butter and egg. Press into pan. Prepare filling by comb. filling ingred. until smooth. Pour over crust. Combine topping ingred. Sprinkle over filling. Bake 45-50 min. until knife comes out clean.Serve with whip cream.

Pie Recipes #166 - 5 Layer Dessert Recipe

5 Layer Dessert
(Although not actually a pie, it does have a graham racker crust and is cut into squares... or use a pie pan and slice as pie)
Submitted by Wanda

1. Crust: Chrushed graham crackers moistened with orange juice (diluted frozen concentrate) 2. Sprinkle chrushed pecans over crust.
3. Fill with instant chocolate pudding & pie filling - made according to the PIE directions.
4. Frost with coolwhip.
5. Sprinkle with chrushed pecans. There are your 5 layers.

I worked at the Ramada Inn years ago and on the Sunday buffet, this was the favorite dessert. We always ran out of it. It was heavenly!

Pie Recipes #165 - 5 Minute Candy Bar Pie Recipe

5 Minute Candy Bar Pie
Submitted by Wanda


(From a Keebler Pie crust)
1 chocolate pie shell
1 & 1/4 c cold milk
2 small packages chocolate or vanilla instant pudding (4-serving size)
1 tub coolwhip (8oz), thawed, divided
4 bars chocolate covered wafer candy bars (1.5 oz each), cut into 1/4 " pieces, divided (Kit Kat candy bars)
Beat milk, pudding mixes and half of the coolwhip in medium bowl with a wire whisk. Mix will be thick. Reserve 1/4 c of candy bars. Stir remaining candy into pudding mixture. Spoon mix evenly into crust. Spread remaining coolwhip over pudding layer in crust. Sprinkle top with remaining candy.

Pie Recipes #164 - Black Bottom Pecan Pie Recipe

Black Bottom Pecan Pie
Submitted by Lynda

2 eggs
3/4 cup corn syrup (light or dark -- I have used both)
1/2 cup semisweet chocolate chips -- (3 ounces) melted
1 tablespoon butter -- melted
1 teaspoon vanilla extract
1/4 cup sugar
1/4 teaspoon salt
1 cup pecan halves
1/2 cup sweetened flaked coconut -- toasted
One 9-inch chocolate graham cracker pie crust

Preheat the oven to 375 degrees F. In a medium bowl, combine the eggs, corn syrup, melted chocolate, butter, vanilla, sugar, and salt, mix well. Stir in the pecans and coconut, mix well. Pour into the pie crust and bake for 40 to 45 minutes or until firm in the center. Allow to cool completely before serving. Serves: 6 to 8

Pie Recipes #163 - Betty Boop Pie Recipe

Betty Boop Pie
Submitted by Lynda

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tub Cool whip (12 oz) -- you can use fat free
1 Small can frozen pink lemonade
1 can Eagle Brand Sweetened Condensed Milk

Mix all ingredients together and pour into a baked graham cracker pie crust. Let sit 30 minutes before refrigerating to keep crust from sweating. Serves 4 if you are lucky!!

Pie Recipes #162 - Banana Chocolate Cream Pie Recipe

BANANA CHOCOLATE CREAM PIE
Submitted by Lynda

2 pkgs. chocolate pudding and pie filling mix (not instant) (3 1/2 oz. each) 2 c. milk
2 oz. unsweetened chocolate -- melted
2 firm -- lg. bananas, peeled, sliced
1 c. whipping cream -- whipped

CHOCOLATE COOKIE CRUST:
2 c. chocolate wafer crumbs
1/2 c. butter -- melted

Combine pudding mix with milk in a saucepan. Follow package directions for preparing pie filling. Stir in melted chocolate. Remove from heat. Cool. Alternately layer pudding and bananas into prepared Chocolate Cookie Crust. Chill. Garnish with whipped cream and banana slices. Makes 1 (8 or 9 inch) pie.

CRUST: Combine chocolate wafer crumbs and melted butter. Blend well. Press evenly over bottom and sides of 8 or 9 inch pie pan. Chill.

Pie Recipes #161 - Zo Pie Recipe

Zo Pie

Submitted by Jeannie

16 Ritz crackers

3 Egg whites

1/2 Teaspoon baking powder sifted together with

1 Cup sugar

2/3 Cup chopped nuts, either pecans or walnuts

1 Teaspoon vanilla

Topping:

1/2 Pint whipping cream

Sugar to taste

Place crackers and nuts in a blender and whirl until quite fine. Beat

egg whites until stiff, gradually adding sugar mixture when the whites

are almost stiff. Fold in nut-cracker mixture all at once and add

vanilla. Pour into lightly greased 8" pie plate and bake 350 for 30

minutes. Cool completely.

Whip cream, sweeten with sugar and spread over entire top of cooled

pie. Garnish with either cocoa or curls of chocolate. Refrigerate at

least three hours but it's better if you wait eight hours before

serving.

Pie Recipes #160 - Mock Pecan Pie Recipe

Mock Pecan Pie
Submitted by Jeannie

1 - 9 inch unbaked pie crust
4 eggs
1/2 cup butter or margarine, melted
1 cup dark corn syrup
1 cup white sugar
1 teaspoon vanilla extract
1 pinch salt
1 cup rolled oats

Directions
1 Beat the eggs. Stir in melted butter, syrup, sugar,
salt, and vanilla. Mix thoroughly. Stir in oats. Pour
filling into crust.
2 Bake at 350 degrees F (175 degrees C) for 35 to 40
minutes.

Pie Recipes #159 - Easy Peach Cobbler Recipe

EASY PEACH COBBLER
Submitted by Brenda

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 #158 - Crustless Pumpkin Pie Recipe

PUMPKIN DESSERT

1 lg. can pumpkin filling
3 eggs, beaten
3/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt
1 c. evaporated milk

Mix together in the order listed above. Bake in glass dish or custard cups at 350 degrees for 45 minutes or until toothpick inserted into dessert comes out clean.

This would be a great pumpkin dessert to make for people who can't eat flour! Gluten free pumpkin pie dessert - delish! Serve with whipped cream or vanilla ice cream, just like you would with regular pumpkin pie.

Pie Recipes #157 - Banana Split Pie

BANANA SPLIT PIE
Submitted by Wanda

1 graham cracker crust
2 small bananas
1 quart vanilla ice cream, softened
hot fudge sauce
cold pineapple preserves
chopped walnuts
coolwhip (or whipped cream)
maraschino cherries

Slice bananas into bottom of shell. Spoon softened ice cream over top. Freeze two hours. Top with fudge sauce. pineapple preserves, coolwhip, nuts and cherries.

Pie Making Helpful Tips

Laurie R. sent in these helpful pie making tips to make delicious pies! Enjoy.

Hi Christina,

Although I have plenty of pie recipes I thought that'Tips' are also important so here are my tips formaking a perfect pie!

1. To prevent juices from leaking out of pies, insertuncooked pieces of macaroni in several of the slits inthe top of the pie.

2. Sprinkle fine bread crumbs on the bottom crust toavoid leaking from pies.

3. If you have leftover pastry, roll it very thin,place in muffin tins, fill with 1 tsp. jam and garnishwith coconut. Bake @350 for 10-12 mins.

4. Cut leftover pastry in fancy shapes, bake anddecorate smooth topped pies.

5. Sprinkle a little granulated sugar over the meringue before browning to produce a topping thatwill cut more easily.

6. Drain juice from canned fruits and rinse well with cold water. Washes away those unneeded calories.

7. Heat canned cherry pie filling and add a littlewater. It makes a sauce consistency. Stir in brandy to taste. Molds or desserts are delicious with this topping.

8. An 8 inch pie makes appx. 6 servings. A 9 inch pie makes about 8 servings.

Love household hints? Visit: http://householdhints.blogspot.com for household hints. New tips & hints posted every day!

Pie Recipes #156 - Cranberry Nut Pie Recipe

Cranberry-Nut Pie
~Submitted by Marie~

1 pkg cranberries...washed
1/4c. sugar
1/4 c. walnuts
Put ingredients into pie shell

Topping
1 egg. beaten
1/4 c. sugar
1/2 c. flour
1/3 c. butter
blend egg with sugar and flour
drop by spoonfull onto cranberry-nut mixture....drop butter by spoonful on top

Bake 325 degrees for 45-60 min. until lightly browned

Pie Recipes #155 - Easy Key Lime Pie Recipe

Easy Key Lime Pie
Submitted by Peg (she says her sister-in-law Anne M. gave her the recipe)

1 (8-oz.) cream cheese
1 can sweetened condensed milk
Beat for exactly 5 minutes.

Add:1/2 tsp. vanilla1/3 to 1/2 cup key lime juice

Beat for exactly 5 minutes. Pour into a graham cracker crust. Refrigerate overnight or at least several hours.

Decorate with Cool Whip (or whipped cream) if desired.

Pie Recipes #154 - Black Bottom Pie Recipe

Black Bottom Pie
Submitted by Peg

1/2 cup sugar
1 TBSP cornstarch
2 cups milk, scalded
4 beaten egg yolks
1 tsp. vanilla
1 cup semisweet chocolate chips
1 (9-inch) baked pie shell
1 envelope (1 TBSP) unflavored gelatin
1/4 cup cold water
1/2 tsp. rum extract OR 2 TBSP light rum
4 egg whites
1/2 cup sugar
Cool Whip (or whipped cream, which I prefer)

In a small bowl, combine 1/2 cup sugar and the cornstarch. Slowly add scalded milk to the egg yolks. Stir in sugar mixture.Put all of this mixture into a saucepan. Cook and stir over medium heat till custard thickens and coats a spoon. Remove from heat; add vanilla. Put 1 cup of the custard into a bowl and add the chocolate and stir until melted. Pour into pastry shell; chill. Meanwhile, soften gelatin in cold water; add to remaining hot custard. Stir until dissolved. Stir in rum extract (or light rum). Chill till slightly thickened. Beat egg whites till soft peaks form. Gradually add 1/2 cup sugar; beat until stiff peaks form. Fold in custard-gelatin mixture. Chill if necessary until mixture mounds. Pile over chocolate layer; chill till set. Top with whipped topping .

Recipe source: Peg S (This recipe came from Better Homes and Gardens New Cook Book:)

Pie Recipes #153 - Frozen Orange Chocolate Pie Recipe

Orange-Chocolate Pie (Freezer Dessert)
Submitted by Peg

Do you remember that delicious, creamy orange and vanilla ice
cream treat you loved as a child? Now you can have it just about
anytime you want to with this convenient make-ahead desert!

1 cup miniature marshmallows
1 cup (6 ounces) of semisweet chocolate chips
1 cup of evaporated milk
1 pink of softened vanilla ice cream
1 pint of softened orange sherbet
1 9-inch graham cracker crust
1/3 cup coarsely chopped pecans (optional)

In a saucepan, combine the marshmallows, chocolate chips and
milk. Brink to a boil over medium heat, cook and stir for 2
minutes or until the mixture is melted together before removing
from heat. Cool completely.

While the chocolate mixture is cooling, alternately arrange
scoops of ice cream and sherbet in the crust and smooth out the
top (the back of a wooden spoon does this nicely). Pour the
chocolate sauce over the pie and sprinkle with pecans (if
desired). Cover and freeze for up to four hours before serving.
This pie can remain frozen for up to 2 months.

The Orange-Chocolate Pie yields between 6 and 8 servings.

Recipe source: crazylady Yahoo group (Karen the Crazylady)

Pie Recipes #152 - Frozen Strawberry Pie Recipe

Frozen Strawberry Pie
Submitted by Peg

Prep: 25 minutes + freezing
This recipe makes two attractive pies using store bought chocolate crumb crusts.
1 package (8 oz.) cream cheese, softened
1 cup sugar
1 tsp. vanilla extract
4 cups chopped fresh strawberries
1 carton (12-oz.) frozen whipped topping, thawed
1/2 cup chopped pecans, toasted
2 chocolate crumb crusts (9-inches)
In a large mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in the strawberries. Fold in the whipped topping and pecans. Pour into crusts. Cover and freeze for 3-4 hours or until firm. Remove from the freezer for 15-20 minutes before serving.
YIELD: 2 pies (6 servings each)
Recipe from Taste of Home magazine (June/July, 2005)

Pie Recipes #151 - Oreo Tailgate Tire Pie Recipe

Oreo Tailgate Tire Pie
Submitted by Jeannie

36 Oreo cookies (divided use)
1/4 cup margarine, melted
24 large marshmallows
1/2 cup milk
1 1/2 cups heavy cream, whipped

Coarsely chop 10 cookies; set aside. Finely roll 26 cookies; combine
with margarine. Press evenly into bottom and side of 9-inch pie
plate. Refrigerate.

Stir marshmallows and milk in 2-quart saucepan over medium heat until
melted and smooth; cool completely. Gently fold 2 cups whipped cream
into cooled marshmallow mixture; fold in chopped cookies. Spoon into
prepared pie crust. Refrigerate 4 hours or until firm. Makes 8
servings

Pie Recipes #150 - Cream Cheese Brownie Pie

Cream Cheese Brownie Pie
Submitted by Jeannie

Roberta Sonefeld's original Cream Cheese Brownie Pie
won the Pillsbury Bake-Off and the $1 million first
prize.

Following is the Hopkins, S.C., woman's recipe that
won the Fast and Fabulous Desserts and Treats
category.

Preparation Time: 15 minutes.

Ready in 4 hours, 5 minutes.

1 Pillsbury Refrigerated Pie Crust from 15-ounce
package, softened as directed on package
1 8-ounce package cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla
3 eggs
1 15.1-ounce package Pillsbury Thick n' Fudgy Hot
Fudge Swirl Deluxe Brownie Mix
1/4 cup oil
2 tablespoons water
1/2 cup chopped pecans

Heat oven to 350 degrees. Prepare pie crust as
directed on package for one crust filled pie using
9-inch pie pan.

In medium bowl, combine cream cheese, sugar, vanilla
and one of the eggs; beat until smooth. Set aside.

Reserve hot fudge packet from brownie mix for topping.
In large bowl, combine brownie mix, oil, one
tablespoon of the water and remaining two eggs. Beat
50 strokes with spoon.

Spread 1/2 cup brownie mixture in bottom of
crust-lined pan. Spoon and carefully spread cream
cheese mixture over brownie layer. Top with remaining
brownie mixture, spread evenly. Sprinkle with pecans.

Bake at 350 degrees for 40 to 50 minutes or until
center is puffed and crust is golden brown. If
necessary, cover edge of crust with strips of foil
after 15 to 20 minutes of baking to prevent excessive
browning. Pie may have cracks on surface.

Place hot fudge from packet in small microwave-safe
bowl. Microwave on high for 30 seconds. Stir in
remaining tablespoon water. Drizzle fudge over top of
pie. Cool three hours or until completely cooled.
Store in refrigerator.

Pie Recipes #149 - Cool Peppermint Pie Recipe

Cool Peppermint Pie
Submitted by Jeannie

1 READY CRUST® Chocolate Pie Crust (6-oz)
8 (.5 oz) chocolate covered peppermint patties, broken into quarters
1/4 cup milk
1 tub (8 oz.) frozen non-dairy whipped topping, thawed


1. Place peppermint patties in a microwave-safe bowl and add milk.

2. Microwave high (100%) 30-45 seconds. Stir until candy is melted and
mixture is smooth. Cool 5 minutes.

3. Fold in non-dairy whipped topping. Spread into crust. Cover and
place in freezer.

Servings: 8

Pie Recipes #148 - Chocolate Fudge Pie Recipe

Chocolate Fudge Pie
Submitted by jeannie

1 cup (250 ml) sugar
1/2 cup (125 ml) butter
2 egg yolks
2 oz (55 g) melted unsweetened chocolate
1/3 cup (80 ml) all-purpose flour
1 tsp (5 ml) vanilla extract
1 cup (250 ml) coarsely chopped walnuts or pecans,
or whole peanuts
2 egg whites, beaten until stiff

Cream together the sugar and butter. Beat in the egg yolks and
chocolate. Add the flour, vanilla, and nuts, mixing to combine
thoroughly. Fold in the beaten egg whites. Pour into a well greased
8- to 9-inch (20 - 23 cm) pie pan and bake in a preheated 325F (165C)
oven for 30 minutes. Makes 1 pie to serve 6 to 8.

Pie Recipes #147 - Peanut Butter Cream Pie with Crumb Topped Meringue

Peanut Butter Cream Pie with Crumb Topped Meringue
Submitted by Brenda

3/4 c. Confectioners''s sugar
1/2 c. Smooth peanut butter
2/3 c. Plus 4 tbsp. Granulated sugar,
Divided usage
3 c. Milk, divided usage
3 eggs, separated
6 tbsp. Cornstarch, divided usage
3 tbsp. Flour
1/4 tsp. Salt
2 tbsp. Butter
2 tsp. Vanilla, divided usage
1 baked 9-inch pie shell
1/4 tsp. cream of tartar


Beat together the confectioners' sugar and peanut butter until the mixture is crumbly; set aside. In a large, heavy saucepan, combine 2/3 cup granulated sugar and 2 cups milk; heat to scalding or until bubbles start to form on the bottom. Do not let boil. Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 tablespoons cornstarch, flour and salt. Stir to make a paste. Whisk in the remaining 1 cup cold milk, whisking until the mixture is smooth. Pour in some of the hot milk mixture, stirring to combine. Add mixture in bowl to the milk in the saucepan. Cook over medium-low heat, stirring constantly, until the mixture bubbles up in the center. Add the butter and 1 teaspoon vanilla. Remove from heat and let custard cool. Preheat oven to 350 degrees. Sprinkle 2/3 of the crumbly peanut butter mixture in the bottom of the baked and cooled pastry shell. Pour the cooled custard mixture over the top. In a large mixer bowl, place the egg whites, cream of tartar and remaining 1 teaspoon vanilla. Beat until stiff peaks form. Gradually, while beating, add the 4 tablespoons granulated sugar and remaining 3 tablespoons cornstarch. Continue beating until whites are very thick and glossy. Spread on top of pie; sprinkle the remaining peanut butter mixture on top. Bake for 10 to 15 minutes, watching carefully, or until the meringue is golden brown. Cool. Makes 8 servings.

Pie Recipes #146 - Rhubarb Cream Pie Recipe

Rhubarb Cream Pie
Submitted by Brenda

1-1/2 c. Sugar
3 tbsp. Flour
1/2 tsp. nutmeg
1 tbsp. Butter
2 well-beaten eggs
3 c. Cut rhubarb
1 recipe plain pastry

Blend sugar, flour, nutmeg and butter. Add eggs; beat smooth; pour over rhubarb in 9 inch pastry-lined pie pan. Top with pastry. Bake in very hot oven, 450 degrees, for 10 minutes then in moderate oven, 350 degrees, for about 30 minutes.

Pie Recipes #145 - Low Calorie Pumpkin Cream Pie

Pumpkin Cream Pie
Submitted by Brenda

1-1/2 c. Cold skim milk
1 pkg. Sugarless instant pudding mix
1 c. Pumpkin
1 tsp. Pumpkin pie spice
1 c. Prepared whipped topping (non-dairy)

Combine milk, pudding mix, pumpkin and spice. Beat at low speed for 1 minute. Fold in whipped topping. Pour into shallow dish or baked pie shell. Chill approximately 3 hours. 1 Serving = 1 milk exchange, 1/6 vegetable exchange, 35 optional calories.

*This would be a good Weight Watchers pumpkin pie alternative!*

Pie Recipes #144 - Texas Style Sweet Potato Pie Recipe

Texas Style Sweet Potato Pie
Submitted by a reader

BLEND TOGETHER:
2 cups cooked peeled sweet potatoes, mashed until smooth
1 1/2 cups half and half
1/4 cup brown sugar
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
2 slightly beaten eggs

Pour into a 9-inch pie shell. Decorate top with pecan halves. Bake for 15 minutes at 425 degrees F, then lower the temperature to 350 degrees and bake for another 45 minutes or until an inserted knife comes out clean. Cool on countertop and top with whipped cream if desired.

Pie Recipes #143 - Triple Layer Mud Pie Recipe

Triple Layer Mud Pie
Submitted by Jeannie

• 2 (1-oz.) squares semi-sweet baking chocolate
• 1/4 c. sweetened condensed milk
• 1 (9-in.) premade chocolate-cookie-crumb pie crust
• 2 c. cold milk
• 2 (4-serving size) pkg. chocolate instant pudding mix
• 1 (8 oz.) tub frozen whipped topping , thawed, divided

Melt baking chocolate in small saucepan; remove from
heat. Add condensed milk and stir until smooth. Pour
mixture into the crust and refrigerate for 10 minutes.
Pour milk into large bowl. Add pudding mixes and beat
with a wire whisk until smooth (mixture will be
thick). Spread 1 1/2 cups of pudding in crust.
Immediately stir half of the whipped topping into
remaining pudding. Spread over crust. Top with
remaining whipped topping. Refrigerate 3 hours.

Pie Recipes #142 - Cool and Creamy Candy Bar Pie Recipe

Cool & Creamy Candy Bar Pie
Submitted by Melanie

1 (4 ounce) bar German sweet chocolate, chopped (or Hershey bar will do)
1/3 cup milk
4 ounces cream cheese, softened
1/ 4 cup powdered sugar
1 (12 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared vanilla wafer crust

Directions:
1. Microwave chocolate and 2 tablespoons of the milk in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted and mixture is smooth.
2. Beat in cream cheese, powdered sugar, and remaining milk with wire whisk until blended. Refrigerate 10 minutes. Fold in the whipped topping until no streaks remain. Spoon into crust.
3. Refrigerate pie for 4 hours before serving.
My family likes for me to freeze the pie for 4 hours, because it tastes like an ice cream pie. You will need to let it stand at room temperature about 15 minutes before cutting.

Pie Recipes #141 - No Bake Peach Pie Recipe

No Bake Peach Pie
~Submitted by Jean~
1 9 inch baked pie shell
4 cups sliced peaches
3 T. corn starch
1/2 cup water
1 cup sugar
1 T. butter
Crush 1 cup of peaches and put rest of the peaches in pie shell. Combine crushed peaches with corn starch, water and sugar, bring to a boil and cook until clear, add butter and cool. Pour over peaches in pie shell and make sure all are covered. Chill 2 hours before serving.