Monday, August 28, 2006

Pie Recipes #72 - Chocolate Raspberry Truffle Tart

Chocolate Raspberry Truffle Tart

Crust: 1 refrigerated pie crust (from 15 oz. package), softened as directed on package
1 egg white
2 T. ground almonds

Filling: 6 oz. sweet chocolate, broken into pieces
1/4 C. butter
2 egg yolks
2 t. raspberry-flavored liqueur (optional)
2 C. fresh raspberries

Topping: 1/4 C. seedless raspberry jam
1/4 t. almond extract
1 oz. sweet chocolate
1 t. oil
1/4 C. sliced almonds
Mint leaves

Crust: Preheat oven to 375ºF. Prepare pie crust as directed on package for one-crust baked shell using a 9-inch tart pan with removable bottom or a 9-inch pie pan. Bake in preheated oven for 7 minutes. Remove crust from oven. Lightly brush crust with egg white; sprinkle with ground almonds. Return to oven; bake 5 to 10 minutes longer or until golden brown. Cool while preparing filling.

Filling: In a medium saucepan, combine chocolate and butter; stir over low heat until melted and smooth. Remove from heat. In a small bowl, beat egg yolks slightly; add liqueur, if using. Add egg yolk mixture to chocolate. With a wire whisk, beat over low heat for 3 to 4 minutes or until mixture thickens. Pour into cooled baked shell. Arrange raspberries over filling.

Topping: Melt jam in a small saucepan over low heat. Stir in almond extract; blend well. Gently brush over raspberries. In another small saucepan, melt chocolate with oil. Drizzle over raspberries. Sprinkle with sliced almonds. Refrigerate 30 minutes or until set. Garnish with mint leaves. Store in refrigerator.

Pie Recipes #71 - Nutty Chocolate Caramel Mud Pie Recipe

Nutty Chocolate Caramel Mud Pie Recipe

2 C. sliced toasted almonds
1 C. caramel
2 quarts chocolate ice cream
2 cups dark chocolate chunks
2 1/2 C. cookie crumbs or graham crackers
2 T. butter
1/2 C. light brown sugar
Mint leaves
Whipped cream
Shaved chocolate

For crust, line pan with parchment paper. Remove cream center from cookies and grind with brown sugar, half cup almonds and cookies until coarse. Add butter, mix and line spring pan to make a crust.For pie, create layers starting with the chocolate ice cream, then caramel and chocolate chunks. Layer the pie twice and top with the remaining toasted almonds.Garnish with whipped cream, shaved chocolate, fresh mint and a cherry. Put in freezer overnight.Serves 8 to 10 people.

Pie Baking Tips: Creating a Seal on a Two Crust Pie

For a two-crust pie, brush a little water around the edge of the bottom crust before placing the top crust. This creates a good seal once the two are crimped together.

Pie Recipes #70 - Graham Wafer Pie Recipe

1 1/4 cup graham wafer crumbs
1/4 cup melted butter
1/4 cup sugar
2 cups milk
3 egg yolks
3 egg whites
1/2 cup granulated sugar (divided)
2 1/2 tbsp cornstarch
Pinch salt
Mix crust ingredients thoroughly. Put aside one quarter cup mixture for topping. Line 9" pie tin with remaining mixture. Mix milk, egg yolks, 5 tbsp of sugar, cornstarch and salt and cook in double boiler until mixture begins to thicken, stirring constantly. Pour over crust. Beat egg whites very stiff, adding gradually the 3 tbsp. sugar set aside. Spread over top of pie and sprinkle reserved crumbs on top. Bake until meringue is golden.

Pie Recipes #69 - Buttermilk Lemon Pie Recipe

2 cups Sugar
3 tablespoons Flour
1/4 teaspoon Nutmeg
1/2 cup Butter -- melted
1 cup Buttermilk
3 large Eggs
1 Lemon -- juice and zest
1 Unbaked pie crust

Mix sugar, flour and nutmeg. Add melted butter and beat until creamy. Add eggs, one at a time. Mix in the milk and lemon. Pour into uncooked 9" pie crust. Bake at 400F for 10 mins and then at 325F for 30 minutes.

Pie Recipes #68 - Ultimate Blueberry Pie (with Cream Cheese)

1 9" baked pie shell

8 ounces Cream cheese
1/2 cup Sugar
1 teaspoon Vanilla
1/2 cup Heavy cream
10 ounces Blueberry preserves
1 1/2 cups Heavy cream -- whipped stiff
3 tablespoons Sugar
1 tablespoon Unflavored gelatin
2 cups Blueberries -- drained well

Cool baked crust thoroughly. In deep bowl, beat together cream cheese, sugar, vanilla nd 1/2 c. cream until it becomes thick, pudding-like consistency. Pour into crust. Gently spoon preserves on top in a "revel" pattern. Chill 1 hr. Whip 1-1/2 c. cream until soft peaks appear, then sprinkle on sugar and gelatin and continue to beat cream until very firm.Fold in 1-1/2 c. blueberries. Dollop whipped cream/berry mixture onto pie.Garnish with 1/2 c. blueberries. Chill several hours before serving.

Sunday, August 27, 2006

Pie Recipes #67 - Cappuccino Cream Pie with Macadamia Crust

Macadamia Crust:
1 1/2 Cups graham cracker crumbs
3/4 Cup toasted ground macadamia nuts
1/3 Cup sugar
1 Teaspoon ground cinnamon
1/2 Teaspoon ground nutmeg
3 Tablespoons unsalted butter -- melted

Cappuccino Filling:
3 Cups milk
1/2 Cup sugar
1/3 Cup flour
5 Ounces white chocolate = cut into small pieces
3 Tablespoons instant espresso powder
a Dash pure vanilla extract
5 egg yolks
1 1/2 Cups heavy cream =whipped until stiff
Chocolate-covered espresso beans

this piewas designed to be a grown-up version of a childhood favorite, chocolate cream pie. The addition of macadamia nuts in the crust and white chocolate in the filling makes this version a bit more sophisticated than the pie you may have enjoyed as a child. For the crust, in a large bowl combine crumbs, nuts, sugar, cinnamon, and nutmeg and mix well. Add butter and mix well to moisten the nut mixture. Press the mixture into a well-greased 12-inch flan or tart pan with a removable bottom. Chill for 30 minutes. For the filling, place milk, sugar, and flour in a heavy-bottomed saucepan and mix well so that there are no lumps. Add the chocolate, espresso powder, and vanilla. Cook, stirring, over medium heat until mixture is thick enough to coat the back of a spoon. Place the egg yolks in a small bowl and whisk in enough of the milk mixture to warm the yolks up to the temperature of the milk. Pour the yolk mixture into the saucepan and cook, stirring, over medium heat until very thick. Pour into the prepared crust and refrigerate for at least 2 to 3 hours. Just before serving, top with whipped cream and garnish with chocolate-covered espresso beans. Serve chilled

Pie Recipes #66 - Apricot Pineapple Pie Recipe

1 1/2 cups Dried apricots
1 1/2 cups Water
6 tablespoons Sugar
1 can Crushed pineapple (8 oz)
1 1/2 tablespoons Cornstarch
3 tablespoons Butter
Pastry for 8" double pie -- crust

This filling is intense and sweet-tart, like the traditional apricot-pineapple jam. With knife or kitchen shears, cut each apricot into quarters. Put apricots in saucepan, add water, bring to boil, cover and cook over medium heat 10 minutes. Add sugar and cook 5 minutes more. Drain, reserving 3/4 cup juice. Set apricots aside. Drain crushed pineapple, reserving 1/4 cup juice. Set pineapple aside. In mixing bowl, dissolve cornstarch in reserved pineapple juice.Add reserved apricot juice. Put mixed juices in saucepan, add dash salt and cook over medium heat until mixture thickens, stirring continually. Mix drained apricots and pineapple thoroughly. Mix with thickened juices and pour into unbaked pie shell. Dot with butter. Cover with top crust, crimp edges and pierce with fork. Bake at 400'F. 25 minutes.

Pie Recipes #65 - Topsy Turvy Apple Pie Recipe

1/4 cup Firmly packed brown sugar
1 tablespoon Marg. or butter -- melted
1 tablespoon Corn syrup
1/4 cup Pecan halves
15 ounces Pkg refrigerated pie crusts
1 teaspoon Flour

2/3 cup Sugar
2 tablespoons Flour
1/2 teaspoon Cinnamon
4 cups Sliced peeled apples

In 9 in. pie pan, combine brown sugar, marg. and corn syrup; spread evenly over bottom of pan. Arrange pecans over mixture in pan. Prepare pie crust according to package directions for two crust pie; place bottom crust over mixture in pan. Heat oven to 425F. In small bowl, combine sugar, 2 T. flour and cinnamon; mix well. Arrange half of apple slices in pie crust-lined pan; sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal and flute. Cut slits in several places. Bake at 425 F. for 8 min. or until apples are tender and crust is golden brown.(Place pan on foil or cookie sheet during baking to catch ay spillage.) Loosen edge of pie; carefully invert onto serving plate. Serve warm or cold with whipped cream.

Pie Recipes #64 - Applesauce Raisin Crumb Pie Recipe

Applesauce Raisin Crumb Pie
Submitted by Thom

1 can (16 ounces) or 1 jar (15 Ounces) applesauce
1 cup firmly packed dark brown sugar
1/4 cup butter
Dash of salt
1 cup golden raisins
4 eggsUnbaked
10-inch pie shell
3/4 cup buttermilk biscuit mix
1/4 cup granulated sugar
2 tablespoons butter

Into a 2-quart saucepan turn the applesauce and brown sugar. Bring to a boil, reduce heatand simmer for 20 minutes; remove from heat. Add 14 cup butter and the salt; stir untilbutter is melted. Stir in raisins. Cool to room temperature.In a small mixing bowl beat eggs well; add to cooled applesauce mixture and blend well. IPour into pie shell. Bake in a preheated 375-degree oven, on rack. below center, for 20 minutes?Meanwhile in a medium mixing bowl stir together the biscuit mix and granulated sugar; with a pastry blender cut in the 2 tablespoons butter until the size; of small peas. After piehas baked for 20 minutes, sprinkle the biscuit-mix mixture evenly over top and continue baking in the 375-degree oven until crust and top are golden brown — 25 more minutes. Place pan on wire rack to cool before cutting.

Pie Recipes #63 - Fideriser Torte Recipe

Fideriser Torte

This is a hearty torte made only in the Praettigauer Valley of the Canton Graubuenden in Switzerland. In my hometown, we often eat this for Vieri (roughly translated as Foursies) our 4 o'clock snack to carry us over to dinnertime. It is great with a cup of tea.Kirsch is a Swiss alcohol made of cherries and can be found in most liquor stores as Kirsch or Kirschwasser. Most likely it will be the cheaper Austrian Kirsch -- inferior for drinking, but fine for baking needs.

Almonds 3/4 c
Butter 1/4 c
Brown sugar 1/2 c
Egg, beaten 1
Kirsch 1 tbsp
Flour 1 c
Lemon peel, grated1 tbsp
Cinnamon 1/2 tsp
Salt pinch
Cassis jam 1/2 c
Egg yolk, beaten 1
Milk 1/2 tbsp

Preheat your oven to 180 C (360 F).In a processor, finely grind the almonds. Set aside 2 tbsp for use in the torte pan later.In a large bowl, cream the butter. Add the sugar and cream until smooth. Add the egg and beat with an electric mixer for 2-3 minutes until smooth.While still mixing, add the kirsch in a stream.In a separate bowl, combine the flour, lemon peel, cinnamon, and salt. Add to the liquid mixture and gently combine.Add the main bulk of the ground almonds and gently combine.Butter a springform torte dish and coat with the reserved ground almonds. Add half of the pie dough and press down evenly with a fork.Spread the cassis jam over the pie dough, leaving a 1 cm (1/2 inch) border of dough.On a floured counter, use your hands to form the remaining pie dough into a cover. Place it over the jam and use your fingers to seal the edge.In a small bowl, mix together the egg yolk and milk. Brush this over the surface of the torte. Bake in the oven for 45 minutes.

Pie Recipes #62 - Weight Watchers Sweet Potato Pie (4 Points)

Sweet Potato Pie:
Makes 12 servings

3/4 cup all purpose flour
1/4 cup plus 1 tablespoon of whole wheat flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup vegetable oil
3 tablespoons ice water

2 pounds sweet potatoes or yams (about 3 potatoes) cooked, peeled and mashed
1 1/2 cups low-fat milks (1%)
1/2 cup fat-free egg subsitute
1/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon brandy
1/8 teaspoon ground mace

1. To prepare the crust, in a small bowl, whisk the all-purpose flour, while wheat flour, sugar, salt and cinnamon. Add the oil, with your fingers, work in until the mixture resembles coarse crumbs. Stir in the ice water, 1 tablespoon at a time, until the mixture forms a soft dough. Make the dough into a ball and wrap in plastic wrap and refrigerate for at least one hour.

2. Preheat oven to 400 degrees. Place the dough between 2 sheets of wax paper and roll out to 9 inch in diameter and place in an 8 inch pie plate. Refrigerate while you make the filling.

3. In a large bowl then add filling ingredients which will include everything else. Add to the refrigerated pie crust and bake for 10 minutes at 400 degrees, then reduce heat to 325 degrees and bake an additional 80-90 minutes or until filling is firm. Cool and serve warm with fat free Coolwhip. It has a point value of 4 points if you are on Weight Watchers.

Thanks to
Susan from

for this fabulous Weight Watchers recipe!

Saturday, August 26, 2006

Pie Recipes #61 - Ice Cream Sundae Pie Recipe

Are you kidding me? :) All your favorite sundae flavors tucked happily into a pie crust - this is the ULTIMATE easy summer dessert!

2 pt. vanilla ice cream
1 (12 oz.) jar chocolate fudge topping (Smucker's)
1 (6 oz.) chocolate flavored ready-crust pie crust
1/4 c. chopped nuts
Whipped cream
Maraschino cherries

In mixing bowl, stir slightly softened ice cream until smooth. Spoon into pie crust and cover with inverted plastic lid. Freeze until hard.
To serve: After cutting pie, spoon topping over each slice. Garnish with whipped cream, nuts and cherries.

Pie Recipes #60 - Butter Pecan Ice Cream Pudding Pie


1 1/2 c. cold milk
1 c. (1/2 pt.) vanilla ice cream, softened
1 (6 serving size) pkg. Jello butter pecan flavor instant pudding & pie filling
1 baked 9" pie shell, cooled

1. Thoroughly blend milk and ice cream in a bowl.
2. Add pie filling mix.
3. Beat slowly with hand beater or at low speed until blended, about 1 minute.
4. Pour immediately into pie shell.
5. Chill until set, about 3 hours.

Pie Recipes #59 - Gooseberry Pie Recipe


3 c. gooseberries, cleaned and stemmed
2 c. sugar
2 tbsp. honey
1/2 c. flour
1 unbaked pie shell
Dough for top crust

Put 1 1/2 cups gooseberries into unbaked pie shell. Add 1 cup sugar, 1 tablespoon honey and 1/4 cup flour. Stir gently. Repeat with other half of ingredients.
Put top crust on pie, crimp edges and sprinkle with sugar. Prick top crust with a fork. Bake at 450 degrees for 10 minutes, then reduce heat to 350 and bake another 30 minutes. Turn off oven and leave pie inside until it cools. Let pie cool completely before cutting.

Pie Recipes #58 - Deep Dish Plum Pie Recipe


4 c. diced plums
1 c. sugar
1/4 c. flour
1/4 tsp. salt
1 tbsp. butter
Pie pastry

Place plums in pie dish. Combine sugar, flour and salt and sprinkle over plums. Dot with butter. Roll out pastry 1/8" thick. Moisten pie dish rim and lay pastry over plums. Seal edges and prick top. Bake at 400 degrees for about 35 minutes.

Pie Recipes #57 - Purple Plum Pie Recipe


1 (3 oz.) pkg. raspberry flavored gelatin
1 c. boiling water
1 (1 lb.) can pitted purple plums drained
1/2 c. cold water
2 (2 oz.) env. whipped topping mix
1 c. milk
1 tsp. vanilla
1 (9 inch) baked pie shell
Dissolve raspberry gelatin in boiling water in bowl. Place drained plums and 1/2 cup cold water in blender jar. Blend until mixture is in small chunks (do not blend until smooth). Stir plum mixture into gelatin. Refrigerate until mixture mounds slightly when dropped from a spoon.
Prepare 2 envelopes whipped topping mix with milk and vanilla according to package directions. Divide prepared topping in half. Fold 1/2 into gelatin mixture. Pour gelatin mixture into baked pie shell. Chill pie in refrigerator until set. Chill remaining prepared topping. To serve, top pie with puffs of remaining prepared topping. Makes 6 to 8 servings.

Pie Recipes #56 - Magnolia Pie (Buttermilk Pie) Recipe


2 cups sugar
1 stick butter, room temperature
4 tablespoons flour
3 eggs, slightly beaten
1 cup buttermilk
1 1/2 teaspoons vanilla
1 unbaked 9-inch pie shell

In large bowl cream together sugar, butter and flour. Add eggs, buttermilk and vanilla.
Pour into unbaked pie shell and bake for 1 hour at 325 degrees or until knife inserted in center comes out clean.
Cool and serve.

Friday, August 25, 2006

Pie Recipes #55 - Peach Chiffon Pie with Oatmeal Coconut Crust


1 c. oatmeal, uncooked
1/2 c. brown sugar
1/2 c. flaked coconut
1/3 c. melted butter

Combine all ingredients in 9 inch pie plate. Mix well and press into sides and bottom evenly. Chill 1/2 hour.

30 lg. marshmallows
1/2 c. milk
1 pkg. Dream Whip (according to pkg.)
3 c. diced fresh peaches or nectarines

Combine marshmallows and milk in medium saucepan. Stir over low heat until all marshmallows are melted. Let cool. Fold in Dream Whip. Add peaches and blend well and spoon into crust and chill several hours.

Pie Recipes #54 - Coconut Crust Ice Cream Pie - Frozen Desserts


8 oz. pkg. coconut (14 oz. pkg., 2 crusts)
1/4 c. sugar
1/4 c. butter
1/2 gallon coffee ice cream

1/4 c. pecans1 jar butterscotch sauce

Mix coconut, sugar and butter together in fry pan. Stir until toasted. Put in pie tin (makes 2 pies). Soften ice cream and when crust is cool, put pecans on top, add ice cream. Refreeze.
When ready to serve, place hot butterscotch sauce in bottom of plate and serve pie on top.

Pie Recipes #53 - Dutch Apple Pie - Old Fashioned Favorites


1 1/2 c. flour
1/2 tsp. salt
1/2 c. shortening
4-5 tbsp. water, cold

7 apples, peeled, cored and sliced thin
1/2 c. sugar
3/4 tsp. cinnamon

1/3 c. sugar
3/4 c. flour
6 tbsp. butter

To make crust: mix flour and salt. Cut in shortening. Sprinkle with water and toss with a fork until the dough balls up. Turn onto floured surface. With the side of your hand, make 3 "karate chops" in one direction; then 3 more at a right angle.
Sprinkle with flour; roll with rolling pin to fit 9 inch pie plate. Flute edges. Mix sugar and cinnamon with apples, pour into pie plate. Cut butter into flour and sugar. Sprinkle over apples. Pat with a spoon. Bake at 400 degrees for 35-40 minutes.
NOTE: Golden Delicious apples are especially nice.

Pie Recipes #52 - Bisquick Apple Crunch with Caramel Sauce


The flavor of caramel apples, served warm, along with biscuit topping. A cozy kind of dessert to curl up with in front of TV. You will like this dessert. Nice served with whipped cream.

1/4 cup Betty Crocker’s Bisquick baking mix
1 cup brown sugar (packed)
1/2 tsp. salt
1 tsp. vinegar
1 cup water
1 tsp. vanilla
1 Tbsp. butter or margarine

5 cups sliced, pared apples (about 5 medium)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 cups Bisquick baking mix
1/2 cup milk
1/8 tsp. cinnamon

Heat oven to 400* F. Prepare Caramel Sauce. Blend baking mix, sugar and salt in saucepan. Stir in vinegar and water. Cook, stirring constantly, over medium heat until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in vanilla and butter. Cool. Place apples in ungreased square pan, 8 x 8 x 2 inches. Sprinkle with 1/2 teaspoon cinnamon and the nutmeg. Stir 1 1/2 cups baking mix and milk to a soft dough. Scatter dropped dough over apples and spread dough over apples as best you can; sprinkle with 1/8 teaspoon cinnamon. Pour Caramel Sauce over top. Bake 35 to 40 minutes at 400* F. or until apples are tender. 6 servings Betty Crocker’s Bisquick Cookbook

Wednesday, August 23, 2006

Pie Recipes #51 - Cantaloupe Pie Recipe

1 ripe cantaloupe
1/4 cup granulated sugar
2 (1/4-ounce) packets unflavored gelatin
1/2 cup orange juice
1 (3-ounce) package cream cheese, softened
1 (9-inch) graham cracker pie crust
  1. Thoroughly wash and dry outside of canteloupe and then cut in half and remove the seeds and peel; reserve a few thin slices for garnish and dice the remainder. Puree in a blender.
  2. In a small saucepan, combine sugar and unflavored gelatin. Stir in orange juice and mix well. Cook over medium heat, stirring constantly, until dissolved. Remove from the heat and stir in the cantaloupe.
  3. Combine 1/2 cup of the cantaloupe mixture with softened cream cheese and blend until smooth. Return to the cantaloupe mixture and blend well. Pour into a graham cracker pie crust and chill until firm, about 4 hours. Garnish with the reserved cantaloupe.

Pie Recipes #50 - Banana Blueberry Pudding Pie Recipe

1 (16-ounce) package vanilla wafers
2 large bananas, sliced
1 cup blueberries
2 (3-ounce) packages cream cheese
1 (14-ounce) can NESTLÉ® CARNATION® Sweetened Condensed Milk
3/4 cup water
1 (3 1/2-ounce) package instant banana pudding mix
1 cup heavy cream

Line a 9-inch pie plate with vanilla wafers, reserving any excess for garnish. Layer bananas and blueberries on top of the vanilla wafers.
In a large bowl beat softened cream cheese with an electric mixer on medium speed until fluffy. Add sweetened condensed milk and beat until smooth. Beat in water and instant banana pudding mix. Chill for 10 minutes.
In another bowl beat cream with an electric mixer on medium speed until soft peaks form. Fold into the chilled pudding mixture. Pour mixture into the prepared pie crust. Garnish with excess vanilla wafers. Chill.
Makes 8 servings.

Pie Recipes #49 - Not Just Another Pumpkin Pie Recipe

Not Just Another Pumpkin Pie
Submitted by Christi

9" unbaked pie shell
2 T. butter, softened
3/4 cup sugar
3 eggs
1/2 t. salt
1/4 t. ginger
1/4 t. nutmeg
1/2 t. cinnamon
1 cup canned pumpkin (unseasoned)
1 cup evaporated milk

Preheat oven to 450. In electric mixer, mix all ingredients. Beat well.
Pour into unbaked pie shell and bake 10 minutes at 450, then reduce heat
to 325 and continue to bake for 45 minutes. Delicious when served with a
thin slice of sharp cheddar cheese, or sprinkled with a dash of
cinnamon. This pumpkin pie isn't heavy. On the contrary, it's light and
airy. Serves 8

Pie Recipes #48 - Joy of Baking's Raspberry Tart

Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon (2 grams) salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water

2 cups fresh raspberries
2 tablespoons (30 grams) granulated white sugar

Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary. Do not process more than about 30 seconds.

Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax.

Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry into an 11 inch (28 cm) round. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). Transfer the pastry to a parchment paper lined baking sheet and sprinkle the pastry with 1 tablespoon of sugar. Leaving about a 1 1/2 inch (4 cm) border all around, cover the pastry with the raspberries, stem ends down. I like to start at the outside edge and work toward the center of the pastry in concentric circles, making sure the raspberries are placed close together. (If possible, use raspberries that are of uniform size.) Gently fold the edges of the pastry up and over the filling, pleating as necessary, being careful not to squash the raspberries. Sprinkle the remaining 1 tablespoon of sugar over the raspberries.

Bake the tart in a preheated 450 degree F (205 degree C) oven for about 20 minutes or until the pastry is golden brown and the raspberries have given off just a little of their juice. (You want the raspberries to hold their shape and not be mushy.) Remove from oven and place on a wire rack to cool. Dust with powdered sugar. Serve plain or with softly whipped cream or vanilla ice cream.

Makes one free form tart.


Killeen, Johanne & Germon, George. 'Cucina Simpatica'. Harper Collins Publishers. New York: 1991.

Tuesday, August 22, 2006

Pie Recipes #47 - Peach Cream Pie Recipe

Peach Cream Pie
Submitted by Dorina

3/4 cup white sugar
2 tablespoons all-purpose flour
1/3 teaspoon ground nutmeg
1/3 teaspoon ground cinnamon
6 fresh peaches - pitted, skinned, and sliced
1 1/2 cups heavy whipping cream
1 recipe pastry for a 9-inch single crust pie

Directions:Preheat oven to 400 degrees F (205 degrees C). In a small bowl, mix sugar, flour, nutmeg and cinnamon. Sprinkle a handful in the bottom of uncooked pie shell. Fill pie shell with sliced peaches, and sprinkle with remaining sugar mixture. Cover peaches with heavy cream; you may not need all the cream.
Bake pie for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 50 minutes longer.

Pie Recipes #46 - German Chocolate Pie Recipe

German Chocolate Pie
12 servings

Pie Filling:
3 Cups Sugar
7 Tbs. Baking Cocoa
13 oz Evaporated Milk
4 eggs, Beaten
1/2 Cup butter
1 tsp. Vanilla
2 Cup coconut, flaked
1 Cup pecans, chopped
2 ea Unbaked 9-inch Pie Shells (use recipe below)

Pie Crust:1/3 cup plus 1 tablespoon shortening or 1/3 cup lard 1 cup all-purpose flour 1/4 teaspoon salt 2 to 3 tablespoons cold water

Pie Crust:Combine flour and salt in bowl. Add shortening or butter and blend with fork or pastry cutter until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. Place dough on a lightly floured surface and roll into a 10 to 11 inch circle. Line 9-inch pie pan. Flute edges. Chill until use.

Pre-heat oven to 350 degrees F. Melt the margarine and set aside.Combine the sugar and baking cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter, and vanilla. Blend well. Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350 degree F. oven for about 40 minutes.Cool on racks. Decorate the top with whip cream and chocolate sprinkles.

Pie Recipes #45 - Butter Tart Pie Recipe

3 Eggs3/4 c Brown sugar; packed3/4 c Corn syrup3 tb Butter; melted4 ts Flour; all purpose1 1/2 ts Vanilla1/4 ts -salt2 1/4 c Currants or raisins1 Pie shell, 9", unbaked

In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or rasisns. Pour in pie shell. Bake in 400F for 5 minutes. Remove heat to 250F. Bake for about 30 minutes longer or till centre is just firm to the touch, covering eadges of pastry with foil if browning too much. Let cool completely before cutting. MAKES:10 Serving This version of butter tarts (a Canadian speciality) is easier to prepare than the traditional individual tarts. It is very rich and best served in small pieces.

Pie Recipes #44 - Diabetic Old Fashioned Lemon Meringue Pie

Old Fashioned Lemon Meringue Pie
Recipe By : The Art of Diabetic Cooking
Serving Size : 8

Pastry Shell -- baked
3/4 C Granulated Fructose
1 C Water
1/4 Tsp Salt
1/2 C Corn Starch
3/4 C Water
4 Egg Yolk -- slightly beaten
1/2 C Lemon Juice
2 Tbsp Margarine
1 Tsp Lemon Peel -- dried
4 Egg White
1/4 Tsp Cream Of Tartar
2 Tbsp Fructose
2 Tbsp Granulated Sugar Replacement

Combine the 3/4 c fructose, the 1 c water and salt in a saucepan. Stir and cook until boiling. Combine cornstarch and the 3/4 c water in a small bowl, and mix thoroughly. Stir cornstarch mixture slowly into boiling fructose mixture. Cook until thick and clear. Remove from heat. Combine beaten egg yolks and lemon juice. Stir in to thickened hot mixture. Return to heat and continue cooking stirring constantly until mixture boils rapidly again. Remove from heat; then stir in margarine and lemon peel. Pour into pie shell. For meringue: Combine egg whites and cream of tartar in a mixing bowl and beat until frothy. Combine the 2 T. fructose and sugar replacement in a small cup. Continue beating egg whites, gradually adding combined sweeteners, until stiff. Spread on filling and bake at 325 for about 5 min or till lightly browned.

Pie Recipes #43 - Sweet Potato Cheesecake Pie

Sweet Potato Cheesecake Pie
Yield: 16 servings
1 cup Gold Medal all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 egg yolk
3 medium sweet potatoes, cooked and mashed
1 tablespoon butter or margarine, melted
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
4 eggs

Pecan Crumb Topping:1/2 cup Gold Medal all-purpose flour1/2 cup packed light brown sugar6 tablespoons butter or margarine, softened1 teaspoon ground cinnamon1 cup chopped pecans
Whipping (heavy) cream, if desired

Heat oven to 400 F. Stir flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoon cinnamon and the egg yolk until mixture forms a ball. Pat about two-thirds of the dough on bottom only of 10" springform pan (with side removed) to make bottom crust 1/8 inch thick. Bake 8 to 10 minutes or until crust just begins to brown around edge.
Reduce oven temperature to 300 F. Attach side to pan. Pat remaining dough about 1 inch up inside of pan.
Beat sweet potatoes, 1 tablespoon butter, 1 teaspoon cinnamon, the nutmeg and vanilla in medium bowl with mixer on low speed until blended; set aside. Beat cream cheese and 1 cup sugar in large bowl on medium speed about 1 minute or until smooth. Beat in sweet potato mixture on low speed about 1 minute or until blended. Beat in eggs, one at a time. Pour batter into springform pan. Place springform pan in larger pan on oven rack. Pour very hot water into larger pan to one-third the height of springform pan.
Bake 1 hour 30 minutes or until center is set, adding very hot water to larger pan as needed.
Meanwhile, make Pecan Crumb Topping:Stir flour, brown sugar, butter and cinnamon in small bowl until crumbly. Stir in pecans.
Sprinkle Pecan Crumb Topping over cheesecake. Bake about 30 minutes longer or until topping is set. Cool 30 minutes. Loosen side of cheesecake from pan; remove side of pan. Refrigerate uncovered 3 to 4 hours or until chilled. Serve with whipped cream if desired. Store covered in refrigerator.

Monday, August 21, 2006

Pie Recipes #42 - Impossible Brownie Pie Recipe

Impossible Brownie Pie

4 eggs
1/2 c. Bisquick
1/2 c. packed brown sugar
1/4 c. margarine, softened
1 bar (4 oz.) sweet cooking chocolate, melted & cooled
1/2 c. granulated sugar3/4 c. chopped nuts
Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inch. Beat all ingredients except nuts until smooth (approximately 2 minutes with hand mixer). Pour into plate; sprinkle with nuts. Bake until knife inserted in center comes out clean, 30-35 minutes. Cool 5 minutes. Serve with ice cream, if desired. .

Pie Recipes #41 Impossible Pina Colada Pie Recipe

Impossible Pina Colada Pie
4 eggs
1/4 c. milk
2 tsp. rum extract + 2 tbsp. milk or 1/4 c. rum
2 tbsp. butter, softened
1 (15 oz.) can cream of coconut
1 (8 oz.) can crushed pineapple in juice, drained
1 c. flaked coconut
1/2 c. Bisquick
1 c. flaked coconut

Heat oven to 350 degrees. Grease pie plate, 10 x 1-1/2 inch. Beat all ingredients except last cup of coconut until well blended. Pour into plate. Sprinkle with remaining coconut. Bake until knife inserted in center comes out clean, 40-45 minutes

Pie Recipes #40 - Impossible Cherry Pie (using Bisquick)

Impossible Cherry Pie
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) can pitted cherries, drained, with juice reserved
3 eggs
1/2 cup biscuit baking mix (Bisquick or generic works fine)
1/2 teaspoon almond extract
1 teaspoon vanilla extract
2 tablespoons butter
Preheat oven to 350 degrees F. Grease a 10-inch pie plate.
With electric mixer blend sweetened condensed milk, cherry juice, eggs, biscuit mix and extracts. Arrange cherries on bottom of pie plate. Cover with sweetened condensed milk mixture. Bake for 35 to 40 minutes or until custard is firm. Allow to stand 5 minutes before serving or let it chill.

Pie Recipes #39 - Ikea's Swedish Apple Pie Recipe (copycat recipes)

Here's a fantastic copycat recipe for the swedish apple pie/cake they serve at Ikea stores!

Skånsk äppelkaka- Scanian Apple Cake
The southernmost province of Sweden - Scania - is famous (at least within Sweden) for its food. This Scanian apple cake is a true calorie bomb but so delicious that it has to be eaten at least once even if you will have to stick to a water-and-bread diet for few days afterwards.

Ingredients: * 16 large apples
* 500 g (1 lb) granulated sugar
* 400 ml dried bread crumbs
* plenty of butter

Proceed as follows: 1. Peel the apples, remove the cores and cut them in thin slices. 2. Butter a suitable form and cover the bottom with a thin layer of sugar and bread crumbs. 3. Place half of the apple slices in the form and spread half of the sugar and half of the bread crumbs on top of the slices. 4. Add the remaining apple slices and cover them with the remaining sugar and bread crumbs. 5. Slice ice-cold butter over the form, using a cheese slicer, so that the contents of the form is covered by a thin butter layer. 6. Bake in the oven at 175° C for 10 minutes. 7. Slice a new butter layer over the contents of the form. 8. Bake for another 10 minutes at 175° C. 9. Raise the oven temperature to 250° C and bake for a further 20 minutes.

Pie Recipes #38 - Rhubarb Zucchini Pie Recipe

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.

Sunday, August 20, 2006

Pie Recipes #37 - Apple Crumb Pie with Sour Cream Recipe


2 tbsp. flour
3/4 c. sugar
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 egg, slightly beaten
1 c. sour cream
1 tsp. vanilla
2 c. thinly sliced apples
9 inch pie shell (unbaked)

Sift flour, sugar, salt and nutmeg into large bowl. Stir in beaten egg, sour cream and vanilla. Fold in apples, spoon into unbaked pastry shell. Bake at 400 degrees for 15 minutes. Lower heat to 350 degrees. Bake 30 minutes longer.
Prepare crumb topping. Remove pie from oven. Reset oven to 400 degrees, sprinkle pie with topping. Return pie to oven. Bake 10 minutes, longer or until topping is nicely brown.

Mix 1/2 cup sugar, 1/3 cup flour, 1 teaspoon ground cinnamon and 1/4 cup melted butter in small bowl until crumbly.

Pie Recipes #36 - Nectarine Pie Recipe

1 9" unbaked pie shell
4 medium nectarines
2/3 cup sugar
4 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon almond extract
1 cup heavy cream
1/4 teaspoon salt

Combine sugar, flour, salt, cinnamon, cream and almond extract. Set aside. Preheat oven to 400F. Placenectarines in boiling wtaer for 30 to 45 seconds. then plunge into cold water and remove skins. Cut in half and remove pits. Place halves flat side down in pie shell. Pour cream mixture around nectarines and bake 35 to 40 minutes. Serve warm with ice cream.

Pie Recipes #35 - Apple Pear Tart Recipe

Apple Pear Tart Recipe

Basic Rich Pastry (recipe below)
Dry beans
5 very ripe medium cooking apples, peeled, cored and chopped (5 cups)
2/3 cup sugar
1/3 cup dry white wine
1/4 cup butter
1/8 teaspoon ground cinnamon
1 tablespoon quick-cooking farina
1/4 cup Kirsch or cherry liqueur
1/2 teaspoon vanilla
1/4 cup dry white wine
1/4 cup apricot preserves
1 teaspoon sugar
1/8 teaspoon ground cinnamon
2 medium cooking apples, cored and sliced
2 medium pears, peeled, cored and sliced
1 tablespoon cognac or brandy

For tart shell, prepare Basic Rich Pastry: On a lightly floured surface roll pastry dough to a circle 12 inches in diameter.Fit dough into a 10 or 11 inch flan pan with a removable bottom; press bottom and sides gently to remove air bubbles. Turn the overlapping dough edges to inside; press against sides of pan. Prick sides with fork.Line the bottom and sides of pan with heavy-duty foil and dry beans. Bake in a 400 oven for 20 minutes. Remove foil and beans. Bake 10 to 15 minutes more or till golden; set aside.

For filling, in a saucepan combine 5 cups apples, 2/3 cup sugar, 1/3 cupwine, butter, and 1/8 teaspoon cinnamon. Cook, covered, about 10 minutesor till apples are tender. Slowly sprinkle farina over apples; stirconstantly. Bring to boiling; reduce heat. Simmer 5 minutes or tillmixture is thickened; stir frequently. Remove from heat; stir in Kirschand vanilla. Cool slightly. Spread in bottom of baked tart shell.In a small saucepan combine the 1/4 cup wine, apricot preserves, 1 teaspoon sugar and 1/8 teaspon cinnamon. Bring to boiling; add sliced apples and pears. Cook about 7 minutes or till apples are translucent.Drain, reserving liquid.Arrange apple slices in a circle and pear slices in rows. Cook reservedliquid till reduced to 2 tablespoons; stir in cognac. Spoon over fruit.Serves 10.

Basic Rich Pastry
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup cold butter
1 tablespoon shortening
1 egg yolk
2 tablspoons cold water

Combine flour and salt. Cut in butter and shortening with a fork or pastrycutter until mixture resembles coarse crumbs. Make a well in the center.Beat together egg yolk and water. Add to flour mixture. Using a fork, stirjust till dough forms a ball.Turn onto a lightly floured surface and knead 3 or 4 times. Wrap in clearplastic wrap and chill 20 minutes in frezzer or 2 1/2 hours in refrigeratorbefore rolling. Makes one 10 inch shell.

Pie Recipes #34 - Dirt Pie - Fun Dessert Recipe for Kids

Sure, this recipe might sound incredibly UNappetizing, but it is in fact a fun dessert for kids! Oreo cookie crumbs are the delicious 'dirt' base.

1 large bag oreo cookies
1 c. 10x sugar
1/2 stick softened butter
1 (8 oz.) pkg. softened cream cheese
2 boxes instant vanilla pudding
3 1/2 c. milk
1 (12 oz.) container cool whip

Chop Oreo cookies in food processor until cookies look like dirt.
Mix butter, cream cheese and sugar together until smooth.

Blend pudding, milk and Cool Whip together.

Combine pudding and cream cheese mixture together until lumps are smooth.

In 9 X 13 pan, layer cookie mixture then pudding mixture, leaving enough cookie mixture for the top. Decorate with gummy worms on top.

Pie Recipes #33 - No Bake Mango Pie Recipe


1 graham cracker crust
8 oz. cream cheese
8 oz. Cool Whip, sugar free
½ cup milk
1 teaspoon cinnamon
4 large ripe mangoes

Peel and slice mangoes, add cinnamon, set aside.
Beat cream cheese and milk until smooth. Add Cool Whip. Mix well.

Add mangoes and pour into pie crust.

Chill until firm.


Pie Recipes #32 - Dinner Pie Recipes - Easy Taco Pie

The very first savory pie recipe listed here on the Pie Recipes blog! Enjoy...


1 can of Crescent Rolls
1 lb. lean ground beef
1 8 oz. container of sour cream
1 8 oz. package of finely shredded mild Cheddar cheese
1 package taco seasoning (dry)
1/2 package water (use taco seasoning package)
1/2 bag crushed tortilla chips

Spray a 9 inch glass pie plate with cooking spray. Line the pie plate with the Crescent Rolls, making sure to overlap, Fill any gaps and bring up to edge.
Sprinkle with half the tortilla chips. Brown and drain beef. Add Taco Seasoning and water. Simmer for 10 minutes.

Top crescent rolls and chips with meat mixture. Top with sour cream and shredded cheese and the remaining tortilla chips.

Bake in a 350°F oven for 20-25 minutes.

Serve with extra sour cream, salsa or salsa con queso and shredded lettuce, tomatoes or other toppings of your choice.

Friday, August 18, 2006

Pie Recipes #31 - Granny's Favorite Apple Pie Recipe



2 3/4 cups sifted all purpose flour
1/2 tsp. salt
1 cup shortening
1/4 cup butter
2 to 3 tbsp. cold water


4 apples (tart apples preferred)
1/2 cup brown sugar
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbs starch


Combine flour, shortening, salt, and butter with pastry blender until mixture is crumbly. Gradually stir in water to form dough. Divide dough in half and shape into a flat round shape. Wrap in plastic wrap or waxed paper and chill for half an hour. Fit one of the circles into a 9 inch pie pan. fill with filling and cover with second sheet of dough. You may also cut the top layer into strips before placing it on top of the filling.


Peel apples and cut into thin wedges. Combine with sugars, cinnamon and nutmeg. Mix together. Put filling into pie crusted pan. Bake at 400°F for 40-50 minutes.
Serve warm with whipped cream.

Submitted by: granny smith

Pie Recipe #30 - Simplest Old Fashioned Cherry Pie Recipe


4 teaspoons flour
1 1/2 cups sugar
1 can tart cherries
1 cup cherry juice

Mix flour and sugar, add juice and cherries last.
Pour into an unbaked pie shell.

Bake at 325°F for 50 minutes.

Pie Recipe #29 - Diabetic Sweet Potato Pie Recipe (Sugar-Free)


39% calorie reduction from traditional recipe.

Pie Pastry for single-crust 9-inch pie
2 cups cooked, mashed sweet potatoes (about 2 pounds)
2 eggs, lightly beaten
1 cup Equal® Spoonful*
1 tablespoon flour
1 teaspoon lemon juice
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (12 ounces) evaporated fat-free milk

Roll pastry on a lightly floured surface into a circle 1 inch larger than inverted 9-inch pan. Ease pastry into pan; trim and flute edge
Mix sweet potatoes with electric mixer in large bowl until smooth. Stir in eggs, Equal® flour, lemon juice, vanilla, spices, salt and evaporated milk. Pour mixture into pastry shell.

Bake in preheated 400° F oven 40 to 45 minutes or until filling is set and sharp knife inserted near center comes out clean.

Cool completely on wire rack. Refrigerate until serving time.

Makes 8 servings.

* May substitute 24 packets Equal® sweetener.

Pie Recipe #28 - Pecan Pie with Caramel Sauce Recipes


4 eggs, lightly beaten
1 cup corn syrup, light or dark
1 cup sugar
2 tbs butter, melted
1 tsp vanilla
1 1/2 c. pecans
1 unbaked 9 inch pastry shell
Carame l sauce
1 egg, lightly beaten
1/2 c. brown sugar
1/2 c. butter
1/2 c. canned milk

1) Preheat oven to 350 degrees. In a medium mixing bowl, mix together eggs, corn syrup, sugar, butter, and vanilla
2) Add pecans. Pour into unbaked pie shell.

3) Bake in oven for 45 to 55 minutes, or until toothpick inserted in the center and around the edges comes out clean.

4) Drizzle Caramel Sauce over pecan pie.

Pie Recipe #27 - Low Calorie Fresh Strawberry Pie Recipe (Weight Watchers)


2 cups graham cracker crumbs
1/2 cup butter, reduced-calorie
2 cups fresh strawberries, sliced
1 1/2 tablespoons cornstarch
4 packages Sweet 'n Low sweetener, or Equal
3/4 cup unsweetened pineapple juice

Melt butter over low heat. Add graham cracker crumbs. Mix well.
Press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray.

Wash and slice strawberries. Mix cornstarch with 1/4 cup pineapple juice. Cook over low heat until thickened and clear, stirring constantly.

Add remaining pineapple juice and stir until thick. Remove from heat and add Equal.

Stir in fruit. Spoon into graham cracker crust. Chill. Serve with low-calorie whipped topping, if desired.

8 servings. Serving Size: 8

Pie Recipe #26 - Pumpkin Praline Pie Recipes


1 can pumpkin puree
1/3 cup (packed) dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 cup heavy cream
1 prepared pie crust

Adjust oven rack to lowest position. Heat oven to 400 degrees F.
Whisk pumpkin, sugar, spices, salt, and vanilla in mixing bowl until blended. Whisk in eggs one at a time. Whisk in cream. Pour filling into pie shell.

Bake 20 minutes.


2 tablespoons unsalted butter
1/4 cup (packed) dark brown sugar
1/4 cup dark corn syrup
1/2 teaspoon vanilla extract
1 cup coarsely chopped macadamia nuts or pecans

Whisk butter, sugar, corn syrup, and vanilla together in small saucepan. Heat to boiling, stirring constantly. Reduce heat; simmer 5 minutes.
Scatter nuts over pie and cover with topping. Reduce oven heat to 350 degrees F. Bake just until pie is set, 30-35 minutes. If edge browns too quickly, cover it with strips of foil.

Let cool completely.

Serves 8.

Pie Recipe #25 - Chocolate Silk Pie Recipe


1 unbaked single pie crust
1 cup semisweet chocolate chips
1/2 cup (1stick) butter
1 cup sugar
pinch of salt
1 tbsp unsweetened cocoa powder
3 eggs
2/3 cup evaporated milk
1 tsp vanilla

Preheat oven to 350 degrees.
In large, microwave-safe bowl, melt chocolate chips and butter at 50% power for 2 minutes until butter is melted; stir until smooth, Whisk in salt, sugar, cocoa powder, eggs, evaporated milk and vanilla extract, whisk until well blended. Pour chocolate mixture into crust.

Bake 30 minutes or until filling has puffed, but center still wiggles. Cool completely. Refrigerate until ready to serve. Garnish with whipped cream and chocolate shavings, if desired.

Notes: Try baking pie shell 8 minutes in preheated 350 degree oven before filling shell. I have used half Splenda and half sugar with good results.

Wednesday, August 16, 2006

Pie Recipe #24 - Mississippi Mud Pie Recipe

1 cup powdered sugar
1 cup semisweet chocolate morsels
1/4 cup margarine or butter, cut up
1/4 cup whipping cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
3/4 cup chopped pecans
2 pints coffee ice cream, divided
Prepared chocolate crumb crust


Combine sugar, chocolate morsels, butter, cream, and syrup in a small pan.
Cook over low heat, stirring constantly, until smooth.
Stir in vanilla and cool.
Put 1/3 of this sauce in the bottom of the crust. Sprinkle with 1/3 of nuts.
Put 1 pint of ice cream over the nuts.
Freeze for 10 minutes.
Repeat layer.
Top with last 1/3 of sauce and nuts.
Freeze for at least 1 hour or until ready to serve.

Pie Recipe #23 - Butterscotch Meringue Pie Recipe

6 tablespoons all purpose flour
3/4 cup brown sugar
1/2 teaspoon salt
2 cups scalded milk
3 eggs, separated
3 tablespoons butter
1/2 teaspoon vanilla
1 - 8 inch baked pie shell
Mix flour, brown sugar and salt thoroughly in top of double boiler.
Add 1 cup of the scalded milk and stir over direct heat until smooth; add remaining milk, then place over boiling water.
Cook stirring constantly until thick and smooth (about 5 minutes); continue cooking for 10 minutes longer, stirring frequently.
Beat egg yolks thoroughly; stir in a little of the hot mixture into the beaten yolks, then pour back all at once into double boiler, stirring quickly.
Cook for 3 minutes longer, stirring constantly.
Remove from heat, add butter and vanilla and stir until mixed.
Pour into baked and cooled pastry shell.

Top with homemade meringue & bake until golden.

Tuesday, August 15, 2006

Pie Recipe #22 - Fresh Rhubarb Pie Recipe

Fresh Rhubarb Pie
Yield: 8 servings

1 Double crust pastry/9-in
=see recipe
1 1/2 c Sugar
2 1/2 tb Cornstarch
1/4 ts Ground nutmeg
1/2 ts Grated orange rind
1/4 c Orange juice
2 tb Butter or margarine
4 c Rhubarb; sliced

Preparation Time: 0:20
Roll half of pastry to 1/8-inch thickness on a lightly
floured surface. Place in a 9-inch pieplate; trim off
excess pastry along edges. Cover with plastic wrap, and
chill until ready to fill. Combine sugar, cornstarch, and
nutmeg in a heavy saucepan, stirring to blend cornstarch
well. Stir in orange rind, juice, and butter. Cook over
medium heat, stirring constantly, until thickened and
bubbly. Stir in rhubarb. Spoon rhubarb mixture into
prepared pastry shell. Roll remaining pastry to 1/8-inch
thickness; cut into 1/2-inch strips. Arrange strips,
lattice fashion, across top of pie. Trim strips even with
edges; fold edges under and flute. Bake at 425 degrees for
10 minutes. Reduce heat to 350 degrees and bake an
additional 30 minutes or until crust is browned. Yield:
one 9-inch pie.

Pie Recipe #21 - Raspberry Peach Pie

Raspberry-Peach Pie

-- 2-crust pie dough-chilled
1/3 c All-purpose flour
1 c Sugar
2 c Peaches; fresh or frozen,
Thawed, drained, reserving
2 c Raspberries; fresh or
Thawed, drained, reserving
1/2 c Hazelnuts; pecans, or
1 tb Rum; (optional)
2 1/2 tb Butter
** glaze **
--sugar dissolved in water

Preheat oven to 375 degrees F.
Roll out dough for the bottom crust, and place in a 9 inch pie pan. Trim.
Chill. To make the filling, mix the flour and sugar together. Add the
drained fruit, nuts, and optional rum. Stir in 1/2 of the drained juices.
Toss together with your hands until well mixed. Place the filling in the
crust. Dot with the butter.

To add a top crust, brush lip of bottom crust with water to adhere. Press
on a lattice crust, or top with a full crust, pierced or decorated. Brush
with glaze. Bake for 3/4 hour in hot oven, or until crust is golden and
juices are bubbling.

Variation: Substitute blueberries for raspberries.

Pie Recipe #20 - Cranberry Cheesecake Pie


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk (15oz) refrigerated pie
1 cn (16oz) whole bery cranberry
1/2 c Chopped pecans
1 c Granulated sugar, divided
1 tb Cornstarch
12 oz Cream cheese
1 tb Milk
2 Eggs
1 c Sour cream
1/2 ts Vanilla extract

Preheat oven to 450F. Prepare crust as on package for
either a 9" pie or 10" tart (using pan with removable
bottom.) Bake 9-11 minutes until light golden brown.
(Prick bottom withfork before baking.)

Lower heat to 375F. Combine cranberry sauce, pecans,
1/3 cup sugar and corntarch; pour into shell.

In another bowl, beat cream cheese, 1/2 cup of the
sugar, milk and eggs at medium speed. Spread evenly
over cranberry layer. Bake 25-30 minutes or until set.

Mix sour cream, remaining sugar and vanilla until well
blended and spread evenly over pie. Bake another 5
minutes. Cool. Chill until cold and serve.

Per serving: 461 cal., 6 g. pro., 53 g carb., 26g
(51%) fat, 89 mg chol., 283mg sod., 1 g fiber.

Wednesday, August 09, 2006

Pie Recipe #19 Blueberry and White Chocolate Cheese Pie


~Submitted by Deb A.~

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Hazelnuts -- Roasted/Ground
1/2 c Brown Sugar
4 tb Butter -- Melted
4 oz White Chocolate -- finely
8 oz Cream Cheese -- softened
1/4 c Sour Cream
2 c Blueberries
1/4 c Sugar
Zest of One Lemon
White Chocolate Shavings

Line bottom of a 9-inch tart pan with parchment paper.
Mix crust ingredients
and press into pan bottom and slightly up the sides.

Melt white chocolate in double boiler over hot but not
boiling water. Stir constantly. In a separate bowl,
whip cream cheese for 3 minutes. Add the melted white
chocolate; beat for another minute. Add sour cream;
beat until
very smooth. Using a star tip and pastry bag, pipe
filling to the crust in concentric circles, starting
in the center. Fill entire crust; chill until firm.

For the topping: Rinse fresh blueberries and toss
with the 1/4 cup sugar. Heap the blueberries on top of
the filling. Garnish with lemon zest and white
chocolate shavings.

Pie Recipe #18 - Lemonade Pie (Easy as...Well, Pie!)


2 graham cracker pie crusts
2 cans eagle brand milk
1 11 1/2oz. can frozen lemonade concentrate
2 tubs cool-whip

Allow lemonade to thaw at room temperature. Mix together eagle brand milk, lemonade and cool whip.
Pour into pie crusts and allow to chill before serving. Fast and easy for anyone.

Pie Recipe #17 - Chocolate Chip Pie


1 c. sugar
1 c. brown sugar
1 c. flour
2 large eggs, slightly beaten
1 c. melted unsalted butter
1/2 c. coarsely chopped pecans or walnut
1 1/2 c. chocolate chips
1 (10-inch) unbaked pie crust

Mix white sugar, brown sugar and flour. Stir in eggs and butter, combining well. Fold in pecans and chocolate chips.
Spread mixture in crust, and bake at 325°F., 60 to 70 minutes or until a knife inserted in the center comes out clean.

This pie freezes exceptionally well, if it lasts that long.

Makes 8 servings

Pie Recipe #16 Diabetic Apple Pie with Equal Sweetener (Diabetic Dessert Recipes)


28% calorie reduction from traditional recipe.

Pie Pastry for double-crust, 9-inch pie
3 tbsp. cornstarch
1 cup Equal® Spoonful*
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
8 cups peeled, cored, sliced Granny Smith or other baking apples (about 8 medium)

Roll 1/2 the pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate.
Combine cornstarch, Equal®, cinnamon, nutmeg and salt. Sprinkle over apples in large bowl and toss to coat. Arrange apples in pie crust.

Roll remaining pastry into circle large enough to fit top of pie. Place over apples. Seal edges, trim and flute. Cut a few slits in top of pastry to allow steam to escape. Bake in preheated 400°F oven 40 to 50 minutes or until crust is golden and apples are tender.

Cool on wire rack. Serve warm or at room temperature. Makes 8 servings.

* May substitute 24 packets Equal® sweetener.

For Another Diabetic Pie Recipe & Other Diabetic Recipes CLICK HERE

Monday, August 07, 2006

Pie Recipe #15 - Fresh Peach Pie (Pie Recipes)

Fresh Peach Pie
Yield: 8 servings
6 c Sliced fresh peaches
1 1/3 c Sugar
1/4 c All-purpose flour
1/2 ts Ground nutmeg
3/4 ts Vanilla extract
3 tb Butter or margarine; melted
Double crust pastry/ 9-in
Vanilla ice cream (optional)

Preparation Time: 0:20 Combine peaches, sugar, flour, and nutmeg in a saucepan; set aside until syrup forms. Bring mixture to a boil; reduce heat to low, and cook 10 minutes or until peaches are tender, stirring often. Remove from heat; add vanilla and butter, blending well. Roll out half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pieplate; trim off excess pastry along edges. Spoon peach filling into pastry shell. Roll remaining pastry to 1/8-inch thickness; cut into 1/2-inch strips. Arrange strips, lattice fashion, across top of pie. Trim strips even with edges; fold edges under and flute. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 30 minutes or until crust is browned. Serve with ice cream, if desired. Yield: one 9-inch pie.

Pie Recipe #14 - Rhubarb Applesauce Pie

Title: Rhubarb Applesauce Pie
Yield: 8 Servings
3/4 c Applesauce
2 1/2 c Rhubarb;cut in 1/2" pieces
1 c Sugar
1/4 ts Salt
1/2 ts Cinnamon
1/4 ts Nutmeg
3 tb Quick-cooking tapioca
Pastry for two 9-inch crusts
2 tb Butter or margarine

Preheat oven to 425 degrees. Combine applesauce with rhubarb, sugar, salt, cinnamon, nutmeg and tapioca; mix well. Turn into pastry-lined 9-inch pie pan. Dot with butter. Cover with lattice pastry top. Pie will boil over some, so place on a cookie sheet. Bake for about 50 minutes or until filling starts to bubble and crust is golden. Per serving: 380 cal., 18 gr fat, 14 mg chol., 390 mg sodium.

Thanks to Deb A for the recipe!

Pie Recipe #13 - Banana Pudding Pie Recipe

7 ripe bananas, sliced
2 cups whole milk
1 5 oz. pkg. French vanilla pudding mix (instant)
1 8 oz. pkg. Philadelphia cream cheese, softened
1 tablespoon banana flavored liquor or extract
1 14 oz. can condensed milk (sweetened)
1 12 oz. tub Cool Whip, thawed
1 graham cracker crust

Mix the pudding mix with the milk in a blender or with an electric mixer. Use the type of instant pudding mix which doesn't require cooking.
In a separate bowl, blend condensed milk with the cream cheese until smooth, then fold in the Cool Whip.
Combine cream cheese mixture and pudding mixture, and stir in the liquor or banana extract, combining well.
Slice the bananas and layer over the bottom of the pie crust. Spread mixture over bananas.
Refrigerate until serving time. Garnish with chocolate curls or additional Cool Whip and banana slices.

Friday, August 04, 2006

Pie Recipe #12 -- Sour Cream Raisin Pie

Pastry for 1-crust pie
2 eggs
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup sour cream
1 cup raisins

Prepare pastry and line an 8-inch pie pan. Refrigerate it while you make the filling.

Beat eggs lightly, then stir in sugar, salt, cinnamon, nutmeg and cloves. Stir in sour cream and raisins and pour into a chilled pastry shell. Bake at 450 degrees F for 10 minutes, then reduce heat to 350 degrees F. Bake 30 minutes longer or until a knife inserted in center comes out dry. Serve warm.

Pie Recipe # 11 -- Coconut Black Bottom Pie Recipe


1 teaspoon butter
1 1/3 cups flake coconut
2 teaspoons unflavored gelatin
1/4 cup cold water
1 cup sugar
2 tablespoons cornstarch
dash of salt
2 3/4 c. milk
2 egg yolks, beaten
1 1/2 teaspoons vanilla extract
2 squares unsweetened chocolate
1 prepared 9 inch pie shell
2 egg whites

Butter a small baking sheet and toast 1/3 of a cup of the coconut. Set aside.
Soften the gelatin and 1/4 cup of cold water. In a small saucepan, combine 3/4 cup of sugar, corn starch, milk and salt. Bring to a boil over medium heat stirring constantly about five minutes.
To temper the eggs, stir a small amount of the hot mixture into egg yolks, and add egg yolk mixture to saucepan. Continue to cook one minute.
Add 1-1/2 c. of the hot mixture into the softened gelatin and stir well until dissolved. Stir in 1/2 teaspoon vanilla extract and 1 cup coconut. Place in refrigerate and chill until mixture has thickened but not fully set.
In a small saucepan add chocolate and 2 tablespoons of sugar to the remaining egg yolk mixture, stirring over low heat until chocolate melts. Stir in the remaining vanilla extract and cool. Pour into the pie shell and chill.
Beat egg whites until soft peaks form and eggs are foamy but not dry, gradually adding in the remaining sugar. Fold gently into the chilled gelatin mixture. Spread over the chocolate in the pie shell. Sprinkle with the buttered, toasted coconut.
Serve cold with whipped cream and garnish with chocolate curls, if desired.

Kitchen Crafts 'n' More

Pie Recipe #10 - Ann Landers' Best Ever Lemon Pie and Meringue Recipe

1 baked 9-inch pie shell
1 1/4 cup granulated sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 1/2 teaspoon lemon extract
2 teaspoons vinegar
3 tablespoons butter
***Never-Fail Meringue***
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons granulated sugar
1 teaspoon vanilla extract
1 pinch of salt


Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick -- about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue, and brown in oven.

Never-Fail Meringue

Blend cornstarch and cold water in a saucepan. Add boiling water, and cook, stirring until clear and thickened. Let stand until COMPLETELY cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees F for 10 minutes or until top is lightly browned.

This recipe for Ann Landers' Best Ever Lemon Pie And Meringue serves/makes 8

Thursday, August 03, 2006

Pie Recipe #9 - Oh My Strawberry Pie

I just found this utterly decadent sounding Oh My! Strawberry Pie Recipe over on the bfeedme blog. With a healthy splash of Grand Marnier for good measure, it looks like the ultimate summertime strawberry pie to indulge in. :)

Pie Recipe #8 - Rustic Apple Tart

An easy, delicious and rustic apple tart. Enjoy!

Pie Recipe #7 - Colonial Innkeepers Pie Recipe

The Colonial Innkeepers Pie
1 C Flour
3/4 C Sugar
1 Tsp Baking Powder
1/2 Tsp Salt
1/3 C Butter Or Margarine
1/2 C Milk
1/2 Tsp Vanilla
2 Eggs
1 ea Pie Crust (9 Inch)* -- unbaked

2 1 Oz. Sqs. Unsweetened Baking Chocolate
3/4 C Boiling Water
1 C Sugar
1/3 C Butter Or Margarine
2 tsp Vanilla
1/2 C Chopped Nuts

Shaved Chocolate
Whipped Cream Or Vanilla Ice Cream

*Use glass pie plate.

FOR THE PIE:Sift together flour, sugar, baking powder, and salt. Combine thebutter, milk and vanilla and add dry ingredients to this. Beat 2minutes. Add the eggs and beat 2 minutes more. Pour into unbaked pieshell.

FOR THE SAUCE:Melt chocolate in boiling water. Add sugar and bring to a boil. Removefrom heat and add butter and vanilla. Pour sauce over pie batter;sprinkle nutmeats over the top. Bake at 350° F 55 to 60 minutes oruntil done. Garnish with whipped cream or vanilla ice cream andshavings of chocolate.

Pie Recipe #6 -- Never Fail Pie Crust Recipe - Easy Pastry Recipes

Never Fail Pie Crust

Here's the recipe that one of our recipe contributors, Debbie B, swears by!

1 lb. room temperature shortening
5 cups flour, sifted
1 tsp. baking powder
1 tsp. salt
1 egg
cold water
1 tsp. vinegar

Cut shortening into flour, baking powder & salt with a pastry cutter. Continue until pieces are the size of large rice. Whisk egg in a clear measuring cup. Fill to 3/4 cup mark with cold water. Whisk again. Add egg mixture to flour mixture. Mix with a fork and then with your hands. Don't overwork (work until it all sticks together). Makes enough crust for 3 - 4 double crust pies. Divide dough into 6 or 8 balls. Freezes well wrapped in plastic wrap.

For a Filled Shell:

Flour the countertop. Roll rolling pin in flour. Flatten ball of pie crust dough and then roll with rolling pin. Start in the center & roll outwards. Make a circle large enough to fit in your pie plate. Fold in 1/2 and lift into plate. Fit into plate. With a knife cut around pie plate lip to trim off excess pie crust. You can add this to the dough you roll for another crust. Fill shell with filling & if you need a top crust roll it out. Lay top crust on top. Trim around edges with a knife. Use a fork and press edges together all the way around. Cut 4 slits in the top of the crust, starting about 1/2" from the center of the pie.

For a sugary top sprinkle white granulated sugar on top before baking.

For a shiny top use a pastry brush and brush milk or watered down beaten egg on top before baking.

Baked Pie Shell:

Line tin loosely with crust. Trim edges. With a fork poke many holes in the crust. Bake at 400°F for 10 - 12 minutes or until crust is golden brown. Cool before filling.

Pie Recipe #5 - Southern Living's Blackberry Pie Recipe

Southern Living recipes are some of my favorites. Here's a fantastic Fresh Blackberry Pie that will knock your socks off!

Pie Recipes - #4 - Light and Fresh Cranberry Pecan Pie

~Submitted by Deb A~
Yield: 12 servings

2 tb Corn oil margarine, melted
1 c Graham-cracker crumbs
- (14 squares)
2 tb Sugar
1 tb Non-fat milk

1 oz Semisweet chocolate
- (2 squares)
1/2 c Corn oil margarine
2 c Fresh cranberries, rinsed
1/3 c Brown sugar, firmly packed
1/3 c Chopped pecans
1 tb Sherry or brandy
2 Egg whites
Pinch of salt
2/3 c Sugar
1 c Unbleached all-purpose flour

1/4 c Flaked coconut
1/4 c Whole pecans

Heat oven to 325 degrees. To make crust, combine melted margarine, crumbs
and sugar in a small bowl. Stir in milk to moisten. Press firmly in
bottom of 10-inch pie pan sprayed with non-stick vegetable coating.
Melt chocolate and margarine over very low heat. Spread berries evenly
over crust; sprinkle with brown sugar, chopped nuts and liquor. Beat egg
whites and salt until frothy. Continue beating and gradually add sugar.
Stir melted mixture and flour into egg whites, pour over cranberries.
Sprinkle with coconut, decorate with pecans. Bake until center does not
wiggle, 40 to 50 minutes. Serve warm. Makes 12 servings.

Wednesday, August 02, 2006

Pie Recipe #3 -- Farmers Almanac 1st Place Apple Pie Recipe

Farmers Almanac Award Winning Apple Pie Recipe. :) Enjoy!

1st Place Winner
Mary Anderson
Lowell, Indiana

2 1/2 cups flour
1 level tsp. salt
1/2 lb. lard
4-6 tbsp. cold water

Place flour and salt in a large mixing bowl. Cut small teaspoon-sized pieces of lard into the flour (about 5 pieces at a time), with a hand pastry cutter or fork. When all the lard is worked into flour (should have a crumble-like look) start adding cold water, 2 tablespoons at a time, until flour mixture pulls away from sides of the bowl. Separate dough into 2 equals parts, cover, and refrigerate while preparing apples. Note: This crust recipe is enough for two 9" apple pies, and the leftover dough can be frozen.

7 cups cut-up apples ( I recom-
mend Granny Smith or
Jonathan apples)
3/4 cup sugar
1 rounded tsp. cinnamon
1 tsp. lemon juice
1 tbsp. cold water
1 stick butter
1 level tsp. flour

In a large bowl, add apples, sugar, cinnamon, lemon juice and water. Stir well. Cut tiny pieces of butter into apples, using 2/3 of the stick. Sprinkle flour over apple mixture and stir and toss well. Cover and set aside.
Using 1/2 of dough mixture, separate into 2 equal pieces. Flour rolling surface and dough lightly, and roll out 1 crust for the bottom, and place in pie pan. Add apple mixture. Cut remaining butter into small pats. Roll out crust for top of pie. Place over apples. When the top crust is trimmed and pinched shut, cut several slits in it. Bake at 375ºF for about 70 minutes OR until crust is a light/medium golden brown.

Pie Recipe #2 -- Old Fashioned Rhubarb Custard Pie

1 10-inch unbaked pie crust
1 cup sugar
1 cup milk
3 large eggs
1 tsp. vanilla
1 pinch salt
4 cups chopped rhubarb
Fill pastry crust with rhubarb. Mix sugar and milk until sugar is dissolved. Add slightly beaten eggs, vanilla and salt and pour over the rhubarb. Bake at 325º for 90 minutes, or until knife comes out of center clean.

Pie Recipe #1: All-American Cherry Pie Recipe

Around here, it's been a great year for cherries. :) Take advantage of the bounty with this delicious homemade cherry pie recipe.

This recipe is a traditional summertime favorite. Enjoy! (Please post comments if you try the recipe.)

4 Cups Fresh tart cherries
2 Tablespoons Kirsch -- optional
1 1/3 Cups Sugar
Pastry for 9" double-crust
2 Tablespoons tapioca, quickcooking -- plus 2 TB
pie shell -- unbaked
2 Tablespoons Butter

1. Heat oven to 450 degrees. Sort, rinse, stem and pit cherries.
Mix cherries, sugar, tapioca and kirsch in large bowl; let stand for 1 minutes.

2. Pour fruit into unbaked pie shell and dot with butter.
Cover with top crust (slashed to allow steam to escape) or lattice pastry.
Bake 10 minutes at 450 degrees.
Then reduce oven temperature to 350 degrees and continue baking
until golden brown, about 40 more minutes.
Cool on wire rack. Nutrition information per serving: 501 calories; 22 g fat; 8
mg cholesterol; 496 mg sodium; 38 percent calories from fat.