Monday, November 27, 2006

Pie Recipes #197 - Chocolate Amaretto Pie Recipe

Submitted by Jeannie

1 (9-inch) unbaked pastry shell
1 (3-ounce) package cream cheese, softened
2 (1-ounce) squares unsweetened chocolate, melted
1/8 teaspoon salt
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1/4 to 1/3 cup amaretto liqueur
1 cup sliced or chopped almonds, toasted if desired

Preheat oven to 350 degrees F. In large mixer bowl, beat cream cheese, chocolate and salt until well blended. Gradually beat in EAGLE BRAND until smooth. Add eggs, mix well. Stir in liqueur and almonds. Pour into pastry shell. Bake 30 to 35 minutes or until center is set. Cool. Serve warm or chilled. Garnish as desired. Refrigerate leftovers.

Sunday, November 26, 2006

Pie Recipes #196 - Pumpkin Whoopie Pies Recipe

Pumpkin Whoopie Pies
More like little filled cakes or cookies, but they're called pies, and they sound so good that I had to include them here on the pie blog! :)
Thanks to Jeannie V. for sending in the delicious sounding recipe...

1 1/2 cups sugar
1 1/4 cup shortening
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 1/2 teaspoons cinnamon
4 eggs
2 cups pumpkin
Beat together the shortening and sugar. Mix in the egg. Sift the dry ingredients and add alternately with pumpkin. Drop onto a greased baking sheet. Bake at 375 for about 15 minutes. After the cookies cool, spread them with the following filling and top with another cookie.

4 T. flour
2 T. vanilla
4 T. milk
1 cup butter
2 cups powdered sugar
Mix the above very well, beating until fluffy. Spread on cooled cookies.

Pie Recipes #195 - Taffy Apple Pizza Pie Recipe (Sweet Pizza Recipe)

~Submitted by Jeannie V.~

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 #194 - Southern Apple Cream Pie Recipe

INGREDIENTS (Makes 2 pies)
22 oz tart apples
1 1/2 cups
1/4 cup flour
3 cups sour cream
2 eggs, beaten
1 tsp vanilla
2 deep-dish pastry shells, 9 inches wide
1 1/8 cups
3/4 cup flour
1 1/2 tsp cinnamon
1/2 cup butter

(1) Preheat the oven to 400 deg. F. In a large bowl,
combine the sugar, flour, sour cream, eggs, and
vanilla into a smooth mixture.

(2) Core, peel, and chop the apples. Boil them in a
small amount of water with a little lemon juice
for 3 to 5 minutes until they begin to get tender.

(3) Drain apples and add to the mixture.

(4) Pour into two 9-inch pastry shells.

(5) Bake at 400 deg. F for 30 minutes.

(6) While pies are baking, crumble topping ingredients
into a bowl and mix with a pastry cutter or two

(7) Remove pies from oven and cover with topping

(8) Put pies under broiler for 1 to 2 minutes until
the topping begins to bubble.

Wednesday, November 22, 2006

Pie Recipes #193 - White Chocolate Cheesecake Recipe

White Chocolate Cheesecake
Submitted by Jeannie
Editor's Note: Okay, this isn't EXACTLY a pie, but I didn't think anyone would be too offended by this gorgeous sounding cheesecake recipe! :) And since it's made in a springform pan, it's sort of like a pie...

You will need a nine-inch springform pan.

For the crust:
1-2/3 cup graham cracker crumbs
1/2 cup butter, melted
2 tablespoons granulated sugar

For the filling:
4 8-ounce packages of cream cheese
1-1/3 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1-1/3 cups white chocolate wafers or 8 ounces of white chocolate baking bars

Preheat the oven 350 degrees. In a nine-inch
springform pan, mix the graham cracker crumbs,
melted butter, and sugar together. Press the
mixture across the bottom of the pan and up
the sides to form the crust. Put the crust in
refrigerator while you mix the filling.
With the paddle attachment of your stand-type
mixer, beat the cream cheese and sugar together.
Add the eggs and vanilla and beat until smooth.
Drizzle in the melted chocolate while the beaters
are running. Pour into the crust.
Bake for 50 minutes or until the cake is done. Let
cool on a wire rack. After ten minutes, loosen the
sides with a spatula and remove the ring. Refrigerate
the cheesecake to cool completely.

Baker's note: Drizzle in the chocolate while it is
still warm. If the chocolate cools too rapidly, you
will have clumps in the cheesecake.

Pie Recipes #192 - Layered Peanut Butter Pie Recipe (Low-Carb)

Submitted by Jeannie

1 c crushed or ground pecans
4 t melted butter

2 T butter
1 oz unsw chocolate
2 T cream
1 t vanilla
8 pkgs Equal

5 T peanut butter
4 oz cream cheese
1/3 c Splenda

1 cup heavy cream
1 t vanilla
1 T cocoa

1. Crust: mix pecans and butter. Pour in pie plate, spread to cover bottom of plate and put in freezer.
2. Chocolate layer: Melt butter and chocolate in microwave approx. 2 min. Mix in cream and vanilla. Stir well. Add equal.
Pour over frozen pie crust and put back in freezer.
3. Peanut Butter layer: Mix peanut butter, cream cheese and splenda with food processor or blender. Spread over frozen

4. Whip cream with vanilla and cocoa til stiff peaks. Spread over pie and refrigerate.

Serves 12, 5.3 carbs each.

This pie is a lot of work but it tastes great. 12 slices from a pie are very small, but they are rich. The pie is only about 1 1/2" high.

Tuesday, November 21, 2006

Pie Recipes #191 - Chocolate Chip Cookie Pie Recipe

Chocolate Chip Cookie Pie
Submitted by Deb

1/2 c. margarine
1c. sugar
2 eggs
1/2 tsp. cinnamon
1 tsp. vanilla
1/2c. chopped walnuts
1 c. chocolate chips (can use butterscotch chips instead)
1 unbaked pie shell

Cream margarine and sugar. Add eggs, one at a time. Blend in flour, cinnamon, vanilla, nuts and chips. Pour into unbaked pied shell. Bake in Preheated 375 degree oven until golden and set. about 40 minutes. Good served with a scoop of ice cream.

Pie Recipes #190 - Choco Marshmallow Pie Recipe

Choco Marshmallow Pie
~Submitted by Dorina~

Ingredients :
1 chocolate ready-made pie crust
2 cups mini-marshmallows
2 tbsp milk1 cup cool whip, thawed
2 cups milk
1-1/2 cup cool whip, thawed
6 oz chocolate pudding mix
7 pcs. vanilla wafers

Instructions :1) In a sauce pan, heat marshmallows and milk over low heat until marshmallow are melted. Cool 10 minutes.

2) Stir in one cup whipped topping; set aside. In a mixing bowl, combine remaining milk, whipped topping and pudding mixes. Spoon into crust.

3) Arrange vanilla wafer cookies over pudding mixtures. Spread marshmallow mixture over cookies. Refrigerate 4 hours or until set

Serves 8

Pie Recipes #189 - Dinner Pie Recipes - Meat Loaf Pie

Meat Loaf Pie Recipe
Big thanks to PJ for sending this delicious sounding dinner pie recipe in to the Pie Recipes blog. Sounds good - and as PJ noted at the end of the recipe: "So homey!"

1 pound ground beef
1 small onion, chopped
1 egg
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 (8.75 ounce) can whole kernel corn
1 (9 inch) unbaked pie crust
2 cups prepared mashed potatoes
1/2 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).
In a skillet over medium heat, cook and stir the ground beef and onion until beef is evenly brown. Drain, and allow to cool slightly.
In a bowl, mix the cooked beef and onion, egg, ketchup, and Worcestershire sauce.
Spread the corn in the bottom of the pie crust. Layer with the beef mixture. Spoon the mashed potatoes over the beef, and top with cheese.
Bake 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

This sounds good and homeyyyyyyyyyyy

Sunday, November 19, 2006

Pie Recipes #188 - Kentucky Chocolate Pie Recipe


1 c. sugar
3 tbsp. cocoa
3 egg yolks
3 c. milk
1/2 tsp. Salt
3 heaping tbsp. flour
1 tsp. Vanilla
1 tbsp. butter

Mix sugar, cocoa and flour. Add egg yolks. Stir in milk gradually. Cook until thick. Set aside. Add butter and vanilla. Pour into prebaked 10 inch pie shell. Use egg whites for meringue just beat egg whites. Add sugar and vanilla to taste. Bake until meringue is brown.

Pie Recipes #187 - Shoo Fly Pie Recipe


4 c. Gold Medal flour
2 c. granulated sugar
1 tsp. baking powder
1/4 tsp. Salt
1/2 c. shortening (Crisco)

3/4 c. Karo (dark)
1 1/2 c. warm water
1 tsp. baking soda

1 c. Karo (corn syrup)
1/2 c. water

Mix first mixture into crumbs. Take out 1 cup of crumbs; set aside to put on top. Then add and mix 2nd mixture into smooth batter. Divide 3rd mixture into bottom of four 8 inch pie shells. Cover liquid evenly with batter and sprinkle crumbs on top. Bake at 375 degrees for 40 minutes. This recipe freezes well.

Thursday, November 16, 2006

Pie Recipes #186 - Coconut Macadamia Nut Pie Recipe

Coconut-Macadamia Nut Pie
Submitted by Dorina

1/2 (15-ounce) package refrigerated piecrusts
1 cup sugar
3 large eggs
1 cup light corn syrup
1/4 cup whipping cream
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
3/4 cup coarsely chopped macadamia nuts
1 cup flaked coconut

Garnishes: whipped cream, chopped macadamia nuts, toasted flaked coconut Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Freeze 15 minutes.Bake at 425° for 6 to 8 minutes or until golden; cool on a wire rack.Whisk together sugar and next 5 ingredients; stir in nuts and coconut. Pour into prepared piecrust.Bake at 350° for 55 to 60 minutes; cool on a wire rack. Yield: 1 (9-inch) pieSource: Southern Living Magazine.

Pie Recipes #185 - Reba McEntire's Sweet Potato Casserole Recipe

Reba McEntire's Praline Sweet Potato Casserole
Source: Best Of The Best Of Tennessee/Elvis Fans Cookbook II
Submitted by: Dorina

1 large can sweet potatoes, drained
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/3 cup granulated sugar
1/4 cup margarine, melted
2 eggs

1/4 cup margarine, melted
3 tablespoons flour
3/4 cup brown sugar
1/4 cup pecans, chopped

Mash potatoes; add salt, vanilla extract, cinnamon, sugar, melted margarine and eggs. Put into greased casserole. Mix topping ingredients and sprinkle over top of potato mixture. Bake at 350 degrees F for 30 minutes.

Pie Recipes #184 - Gingersnap Streusel Pumpkin Pie

Gingersnap Streusel Pumpkin Pie
~Submitted by Dorina~

1 (3-pound 1-ounce) package frozen MRS. SMITH'S Pumpkin Custard Pie
10 gingersnaps, coarsely crushed
1/3 cup honey-roasted almonds, chopped
2 tablespoons all-purpose flour
2 tablespoons light brown sugar
2 tablespoons butter or margarine, softened
1/4 teaspoon ground cinnamon

Remove and discard paper circle from pie. Place frozen pie on a heavy baking sheet.Bake at 400° for 30 minutes. Remove from oven.Stir together crushed gingersnaps and next 5 ingredients until crumbly; sprinkle evenly over pie.Bake at 400° for 1 hour, shielding top of pie with aluminum foil after 30 minutes. Yield: 6 servings
Source: southern living

Wednesday, November 15, 2006

Pie Recipes #183 - Zucchini Rhubarb Pie Recipe

Zucchini-Rhubarb Pie
2 eggs, lightly beaten
1 1/2 c. sugar, plus extra for topping
1/4 c. flour
1 teaspoon grated orange peel
1/4 teaspoon cinnamon
1/4 teaspoon salt
3 c. zucchini, peeled and chopped
3 c. sliced rhubarb
1 2-crust 9-inch pie shell
Preheat over to 400­F. Combine eggs and sugar, beating well. Stir in flour and seasonings. Add zucchini and rhubarb, mix well. Pour into pie shell, cover with top crust. Sprinkle with sugar. Bake 15 minutes at 400­F. Reduce to 350­F and bake 30 to 40 minutes or until done. Cool before serving.

Pie Recipes #182 - Delicata Squash Pie Recipe

Delicata Squash Pie
~Submitted by Dorina~

Serves: 6 - 8 Active Time: 20 min Total Time: 1 hour 10 min

2 delicata squash, peeled, split, seeded, diced into 1-inch cubes (about 2 cups)
1 Pillsbury Pie Shell (deep dish), thawed
1/2 cup Brown Sugar
2 large organic eggs
2/3 cup Heavy Cream
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 tsp Vanilla Extract

Preheat oven to 350 degrees.
Place squash and 1/2-inch of water in microwave-safe dish. Microwave squash 10 min or until soft; drain, let cool slightly and puree. Set aside.
Prick pie shell with fork tines; bake 12 min. Set aside.
Add brown sugar, eggs, and heavy cream to squash. Puree until well-blended. Add cinnamon, nutmeg, and vanilla; puree 1 min, until smooth.
Pour mixture into prepared pie shell; bake 50 min until filling is firm and knife inserted near middle comes out clean.
Recipe featured in Wegmans Menu Magazine Fall 2006, pg. 28
Nutrition Info: Each serving (1/8th of pie) contains 330 calories, 37g carbohydrate (0g fiber), 2g protein, 18g fat (9g saturated fat), 90mg cholesterol and 200mg sodium.

Sunday, November 05, 2006

Pie Recipes #181 - Coffee Cream Pie Recipe

Coffee Cream Pie
~Submitted by Jeannie V.~

1/3 cup ground coffee
3 cups milk
2 eggs
3 tablespoons sugar
3 tablespoons cornstarch
Tie coffee in a small muslin bag, place in
cold milk and let stand twenty minutes.
Then cook for five minutes and remove bag.
Beat eggs slightly; add to sugar and cornstarch.
Add hot milk and cook in double boiler until
thickened. Fill crust and bake in a moderately
hot oven until firm. Time in oven, 35 minutes.
Temperature, 400 degrees, 5 minutes. 350
degrees 30 minutes. Servings, 6

Christina's Tip: Make this extra special by serving a slice with a dollop of whipped cream and a bit of shaved chocolate or a light sprinkling of espresso powder. Yummercious!

Pie Recipes #180 - Gluten Free Corn Flake Pie Crust Recipe

Gluten-Free Corn Flake Praline Pie Crust
Submitted by Dorina, who said she found this at - an organic foods manufacturer. :)

An excellent gluten-free substitute for a graham cracker crust. This simple, yet delicious crust is perfect for cheesecake, cream pies and custard tarts.

Prep Time: 15 minutes, Bake time: 10 minutes, Makes: One 9-inch pie crust

1 c. organic almonds
2 c. gluten-free organic corn flake cereal
2 tbsp. turbinado sugar
1 tsp. cinnamon (optional)
1/4 c. Wild Oats Organic Unsalted Butter or non-hydrogenated margarine

Place almonds in food processor. Pulse until finely crushed. Be careful not to pulse too long or the almonds may turn into paste. Pour into bowl. Add cornflakes to food processor, pulse until finely chopped. Add to almonds. Stir in sugar and cinnamon. Melt butter or margarine. Pour into bowl and mix well. Press into bottom and onto sides of a 9-inch pie pan. Chill for one hour before filling and baking. TIP: For no-bake fillings, chill crust for one hour, then bake at 350°F for 10 minutes. Cool, and then fill. Please be aware, ingredients in products often change. Always check the label for the most recent ingredient information. If you are unsure as to whether or not a product contains gluten, please don't eat it.

Pie Recipes #179 - Streusel Apple Pie Recipe with Dried Cranberries (Craisins)

Another good one found at and this one sounded to yummy not to share ... enjoy! Dorina =)

Streusel Apple Pie with Dried Cranberries

A wonderful alternative to traditional apple pie with a crisp, streusel topping.

Prep time: 1.5 hours, Cook Time: 1 hour, Makes: One single-crust 9-inch pie

1 1/4 c. unbleached organic all-purpose flour
1/2 tsp. salt
1 Tbsp. sugar
2 Tbsp. organic, trans-fat free shortening (available at Wild Oats)
6 Tbsp. Wild Oats Organic Unsalted Butter, chilled and cut into 1/2 inch pieces
3 to 4 tsp. ice-cold waterextra flour for dusting

3 organic Granny Smith Apples, peeled, cored and quartered
5 organic McIntosh Apples, peeled, cored and quartered
3 Tbsp. Wild Oats Organic Unsalted Butter
juice from one lemon
1/2 c. sugar
2 tsp. cinnamon, ground
1/2 tsp. freshly grated nutmeg
1/4 tsp. allspice, ground
1/2 tsp. salt
2/3 c. dried cranberries
1 Tbsp. brandy
2 tsp. vanilla
3 Tbsp. Wild Oats Organic Maple Syrup

Preheat oven to 375°F. Place flour, salt, sugar, shortening in a food processor. Pulse until combined (about 10 to 12 seconds). Add half the butter, pulse until combined. Add the rest of the butter, pulse until combined. The mixture should resemble coarse cornmeal. Sprinkle 4 to 6 teaspoons water over the flour. Pulse until mixture holds together and forms a ball. Add more water if needed. Remove from processor, pat into a round disk and wrap in plastic wrap. Refrigerate for at least one hour, or for up to 2 days. Remove dough from refrigerator. Sprinkle dough and work surface with flour. Place dough on work surface, and using a rolling pin, roll out to a 11- to 13-inch circle. Roll the dough over the rolling pin, and unroll it onto pie pan. Press dough gently into pan. Use kitchen shears to trim excess dough within a half inch of the edge of the pan. Tuck excess dough underneath itself, making it even with the pie pan. Flute the edge of the crust, or use a fork to seal the crust.

Refrigerate crust for 30 minutes. Fold a 24-inch piece of foil in half and press into pie shell. Place ceramic or metal pie weights on foil. Bake for 25 to 30 minutes. Remove pie weights by carefully removing foil from pie shell. Bake 5 minutes longer for partially baked crust. Set on wire rack to cool. Increase oven temperature to 425°F.

While crust bakes, slice apples into 1/4-inch slices, and melt butter in a large skillet over medium heat. Place apples in a large bowl and toss with lemon juice. Sprinkle with sugar, spices and salt. Toss to coat evenly. Add apples to skillet, toss to coat evenly. Stir in dried cranberries, brandy, vanilla and syrup. Turn heat to medium high and cook covered for 5 minutes. Stir and cook for about 4 minutes longer, or until apples are tender and juices have caramelized and thickened. Ladle apples into crust, drizzle with remaining juices.

Top evenly with streusel (recipe below). Place pie on baking sheet and bake for 10 to 12 minutes longer.

Streusel Topping: 1 c. unbleached organic flour 1/4 c. oatmeal1/3 c. light brown sugar, packed1/3 c. sugar1 tsp. cinnamon1/2 tsp. salt7 Tbsp. Wild Oats Organic Unsalted Butter, softened Mix flour, oatmeal, both sugars, cinnamon and salt in a bowl. Using a pastry blender, cut in butter. Sprinkle streusel evenly over filling.

Pie Recipes #178 - Sweet Potato Pecan Pie Recipe

Sweet Potato Pecan Pie
Submitted by Dorina

1 frozen deep-dish pie crust, thawed, pierced all over with fork
1 - 1 pound red-skinned sweet potato (yam), pierced with fork
1/2 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) unsalted butter, melted
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
3/4 cup light corn syrup
2 large eggs
1 cup (about 4 ounces) pecan halves

Preheat oven to 400º Bake crust until pale golden, about 8 minutes; set aside. Reduce oven temperature to 350º Cook sweet potato in microwave on high until tender, about 6 minutes per side. Cut potato in half; scoop flesh into medium bowl and mash. Measure 1 cup mashed potato; place in large bowl. Whisk sugar and next 5 ingredients into mashed potato; spread mixture in prepared crust. Whisk corn syrup and eggs in bowl to blend. Stir in pecans. Pour syrup mixture over potato mixture. Bake pie until filling is set, puffed and brown, about 45 minutes. Cool pie completely. Serve at room temperature or refrigerate up to 1 day and serve cold.

Thursday, November 02, 2006

Pie Recipes #177 - Award Winning Pecan Pie Recipe (Not As Sweet)

Pecan Pie
Submitted by Karen D. who writes: "This award-winning recipe is not quite as sweet as other recipes are but it has been a family favorite for years."

3 Eggs
1 cup Sugar
1 cup Pecans, chopped
½ tsp. Vanilla
½ stick (1/4 cup) Margarine or Butter, melted
2 tsp. Vinegar
9" Pie Shell
Preheat oven to 350˚.
Mix all ingredients well and pour into pie shell.
Bake for 20 – 30 minutes.

Yield: 1 pie

Pie Recipes #176 - Pineapple Cream Cheese Pie Recipe

~Submitted by Jeannie~

1 Favorite pie crust
1 T. Cornstarch
8 oz. Crushed pineapple, slightly
16 oz. Cream cheese
4 Eggs
1/3 c. Milk or sour cream -- if you use
sour cream the pie will be lighter, but less sweet
1 Tblsp. Vanilla
½ c. Sugar
½ c. Pecans or hazelnuts toasted & chopped

In saucepan, mix pineapple & cornstarch + 2 T. sugar and cook
till thick & clear; remove/cool. Cream cheese, sugar, eggs,
milk and vanilla. Spread cooled pineapple over crust; top
w/cheese mixture; scatter nuts over top. Bake @ 400° for 10
min; reduce to 325° and bake 30-40 min.; cool and chill.

Pie Recipes #175 - Impossibly Easy Chicken Taco Dinner Pie (Using Bisquick)

Impossibly Easy Chicken Taco Pie
Submitted by Paula

2 cups cut-up cooked chicken
1/2 cup chopped onion
2 tablespoons Old El Paso® taco seasoning mix (1/2 package)
1 cup Original Bisquick® mix
1 cup milk
2 eggs
1 cup shredded Cheddar cheese (4 ounces)

1. Heat oven to 400ºF. Grease bottom and side of glass pie plate, 9x1 1/4 inches. Mix chicken, onion and seasoning mix. Sprinkle in pie plate.
2. Stir together Bisquick, milk and eggs with fork until blended. Pour into pie plate.
3. Bake 30 to 35 mintues or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 1 to 2 minutes longer or until cheese is melted. Garnish with lettuce, tomatoes and sour cream if desired.
High Altitude (3500-6500 ft) Bake 35 to 40 minutes.