Pie Recipes - Divinity Pie Recipe (with Meringue and Pecans - and crushed saltines)

This is one of the most unusual pie recipes I've ever seen! You don't create a typical pastry crust at all, just use crushed saltine crackers as a crust. Pecans and whipped egg whites create a rich meringue inside...Let me know if you try this recipe how you like it! And thank you to Jeannie for the recipe.

Divinity Pie
3 egg whites, beaten very stiff
1 cup sugar
1 teaspoon vanilla extract
23 saltine crackers, crushed
1 cup chopped pecans

Mix all ingredients and our into a buttered Pyrex pie plate . Bake at 350° for 30 minutes

Pie Recipes - Easy Chocolate Fudge Pie

Easy Fudge Pie - makes 1 pie

unbaked pie shell - not deep dish (You can even use a frozen pie shell from the supermarket!)
1 stick (1/2 cup) butter or margarine, melted
1/4 cup baking cocoa powder
1/4 cup flour
1 cup sugar
1/4 teaspoon good quality real vanilla extract
2 eggs

Preheat oven to 350 degrees. Mix dry ingredients together. Add eggs
and stir. Add melted butter and vanilla and stir well. Pour into pie
shell and bake for 35 minutes. Serve warm or at room temp. Top with
whipped cream or vanilla ice cream if desired. Or...make it extra special and top each slice with a little scoop of vanilla ice cream, a drizzle of hot fudge sauce and a sprinkling of slivered almonds. Yum!

Taste of Home Apple Pie Bars - Even Easier than a Pie Recipe

Big thanks to Jenny for this amazing recipe...I've tried recipes very similar to this one that turn out SO well! So, if you want the taste of delicious apple pie, but not all the work - give this apple pie bar a try.


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

APPLE PIE BARS - about 2 dozen

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

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

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

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

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