Pie Recipes

Pie Recipes - Chocolate Fudge Pie

2011-03-04T12:39:00.000-08:00

V & A Fudge Pie
A decadent chocolate fudge pie with chopped walnuts. Serve with a scoop of ice cream and a little drizzle of chocolate syrup or sauce. Delicious!

Ingredients
2/3 cup margarine
6 oz semi-sweet chocolate bits
4 eggs
1 cup sugar
3/4 cup all-purpose flour
1 tsp vanilla
1/2 cup chopped walnuts
Melt butter in a saucepan and add the chocolate bits. Stir to blend
over low heat. When melted, set aside.
Beat eggs in medium speed until lemon colored. Add sugar gradually.
Add the melted chocolate then the flour and vanilla until well
blended. Stir in 1/2 of the chopped walnuts. Pour into lightly
greased ceramic or glass pie pan. Bake at 350 degrees for 30 minutes
until top is crusty but firm.

Pie Recipes - Snickers Pie Recipe

2011-01-17T18:13:00.000-08:00

Snickers Pie

CRUST
1 1/2 c graham cracker crumbs
1 tbsp sugar
6 tbsp butter, melted
Heat oven to 350°. Combine ingredients & press into a buttered 9" glass pie pan. Bake about 5 min. Cool on rack. Maintain oven temperature.

FUDGE LAYER
6 tbsp flour
1/2 tsp baking powder
1/8 tsp salt
1/2 c butter, cut in pieces
4 oz semisweet chocolate, chopped
1 oz unsweetened chocolate, chopped
1/2 c sugar
1 large egg
1 large egg yolk
1 tsp vanilla

Sift flour, baking powder & salt into medium bowl. Combine butter & chocolates in a double boiler. Stir until melted & smooth. Cool slightly. Using an electric mixer beat sugar, egg & egg yolk in a medium bowl until slightly thickened. Add vanilla & cooled chocolate mixture. Mix until well blended. Add dry ingredients & mix until just combined. Pour into crust & bake until almost set - about 15 to 17 minutes. Cool for 10 minutes.

8 (1/2 oz size) Snickers -- Cut up & place on fudge layer.

CREAM CHEESE LAYER
1 pkg (10 oz) cream cheese, room temperature
1/3 c sugar
1 large egg
1 tsp vanilla

With an electric mixer beat cheese & sugar. Add egg & vanilla. Beat until smooth. Spread mixture over Snickers & bake for about 15 minutes or until set. Cool on rack.

TOPPING
2 oz milk chocolate
2 tbsp whipping cream
Melt & to drizzle on top. Refrigerate. Serve chilled. Makes 12 servings

Problems with Burnt Pie Crusts? Try this...

2010-10-16T12:35:00.001-07:00

A brilliant solution to the edges of pie crusts that seem to burn no matter what you do! This silicone pie crust shield will prevent the edges from ever burning again. You'll use it time and again...

Pie Recipes Blog - Easy Chess Pie

2010-10-16T12:30:00.000-07:00

A simple old fashioned recipe for Easy Chess Pie.

Easy Chess Pie

1 9" pie shell,unbaked
4 ea Eggs
1 c Sugar
1/4 c Butter, softened
1 tb Vinegar
1 tb Cornmeal
1 tb Flour
1 ts Vanilla

Combine filling ingredients in mixing bowl;beat on high speed 3 to 5

minutes or until very well mixed.Pour into pastry shell. Bake @ 350 degrees

25 to 35 minutes or until golden brown and firm.Cool before serving.

Pie Recipes - Chocolate Pecan Pie

2010-07-06T07:54:00.001-07:00

A bit of bitter chocolate adds depth to a regular, sinfully indulgent pecan pie! Serve with a little ice cream or whipped cream to take it over the top, and enjoy this gourmet dessert.

Chocolate Pecan Pie

9-inch pie crust, unbaked
2 squares bitter chocolate
3 Tablespoons butter
1 cup light corn syrup
3/4 cup sugar
3 eggs, slightly beaten
1 teaspoon vanilla
1 cup coarsely chopped pecans
1/2 cup cream, whipped

Melt chocolate and butter over hot water. Combine syrup and sugar in saucepan. Bring to boil over high heat, stirring until sugar is dissolved. Boil 2 minutes. Add chocolate mixture. Pour slowly over eggs, stirring constantly. Add vanilla and nuts. Stir to mix well. Pour into unbaked pie shell.

Bake at 375 degrees for 45 to 50 minutes. Cool. Top with unsweetened whipped cream.

Serves: 8

Easy Apple Pie Bars with Lemony Glaze

2010-03-23T09:25:00.000-07:00

Just posted a delicious, simple and fast recipe for apple pie bars at http://kitchencraftsnmore.blogspot.com/2010/03/apple-pie-bars-recipe-deliciousness-of.html. These will become a new family favorite the first time you bake a batch!

Pie Recipes Blog - Chocolate Chip Pie with Coconut Recipe

2009-12-10T14:16:00.000-08:00

Chocolate Chip-Lovers Pie
Submitted by a reader. This one sounds decadent, with all those gorgeous chocolate chips and pecans and coconut to boot!

1 cup butter at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
6 ounces chocolate chips
3/4 cup pecans, chopped
1/2 cup flaked coconut
1 unbaked, 9-inch pie shell
Whipped cream (easiest to make with one of these) or ice cream, to top

Preheat oven to 350 degrees.

In a medium mixing bowl, cream butter and sugar. Add vanilla. Add eggs and beat well. Stir in flour.

Gradually stir in chocolate chips, pecans and coconut. Pour mixture into pastry shell.

Bake at 350 degrees for 35 to 40 minutes. Top will be a deep golden color while center may still be soft.

SERVES: 8

Pie Recipes - Fried Chocolate Pies

2009-12-10T14:13:00.001-08:00

Fried Chocolate Pies

2 cups sugar
1/4 cup coca
4 heaping Tbsp. cornstarch
2 cups milk
1 Tbsp. butter
1 tsp. vanilla

Stir first three ingredients until mixed throughly. Add milk. Cook until very thick. Add butter and vanilla. Stir constantly. Refrigerate. This must be cold.

Crust

2 tsp. salt
1/2 cup milk
1/2 cups Wesson oil
2 3/4 sifted all-purpose flour
Mix flour and salt. Pour Wesson oil into 1 cup.(measuring) Add milk (DO NOT MIX). Add all at once to flour. Stir until mixed. Shape into balls. Place between two 12-inch squares of waxed paper(dampen table to prevent slipping). Roll into 1/2-inch thick. Peel off top paper. Cut 5-inch squares or circles. Place a large spoonful of filling on each circle. Fold over filling to make a half circle. Seal edges with fork dipped in flour. Fry 4 to 5 minutes in 1-inch Wesson oil.

No More Burnt Pie Edges - Pie Crust Guard

2009-06-28T18:19:00.000-07:00

Now, here's an ingenious invention - a simple pie crust guard that prevents those nasty, burnt edges of your pastry. Simply pop this guard on the pie while it's baking to prevent it from burning. Such a simple device, but it works so well!

Pie Recipes - Delicious and Easy Peach Cobbler Recipe

2009-06-28T18:09:00.000-07:00

Sure, this is technically not a pie recipe, but this delicious peach (or apricot) cobbler recipe is a keeper! So simple to make and absolutely scrumptious! Thanks to Brenda for sending it in.

PEACH COBBLER
5 fresh peaches or 1 qt. CannedPeaches (Freestones are best)
3/4 c. Sugar

Peel, pit and halve peaches. Place in a large saucepan with the sugar. Bring to a boil while stirring occasionally.

Beat together:1 c. Flour 2 tsp. Baking powder 1/2 tsp. Salt 1 c. Sugar 3/4 c. Milk 1 egg

Pour boiling fruit and juice into an 8 or 9 inch square pan sprayed with Pam (or just butter the pan). Don't put more than 1/2 inch of juice in the baking pan. Pour the batter over the hot peaches and juice. Melt:1/2 cube margarinePour over the batter in a drizzle. Sprinkle with cinnamon and nutmeg. Bake at 350 degrees for 30 to 40 minutes. Serve plain or with milk, Half & Half or ice cream. Apricots may be substituted for the peaches.

Pie Recipes - Betty Boop Pink Lemonade Pie

2009-03-27T08:47:00.000-07:00

Seriously - this sounds delicious AND adorable! Would make a great, refreshing summertime dessert. Enjoy! (Thanks to Lynda for submitting this delicious pie recipe.)

Betty Boop Pie

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 - Lemon Buttermilk Pie with Whole Wheat Crust (tastes like graham crackers)

2009-02-17T18:26:00.000-08:00

Buttermilk Lemon Pie with a Whole Wheat Pastry Crust
This one really struck my fancy, since Stephen came up with a delicious and truly unique pie filling AND a (partially) whole wheat crust that I think would work well with many creamy or custardy fillings.

MAKES: 1 pie
PREP: 20 minutes
CHILL: 5 hours
BAKE: 1 hour 5 minutes

Stephen's Piecrust (see recipe below)
1 1/2 cups sugar
3 tablespoons all-purpose flour
4 large eggs
1/2 cup salted butter, melted and cooled to room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 tablespoon lemon juice

1. Form Stephen's Piecrust dough into a ball, and flatten with palm of hand. Roll between 2 sheets of wax paper to a 12- to 13-inch circle. Carefully transfer to a 9-inch deep-dish pieplate, pressing to fit into bottom and up sides. Flute edges, if desired. Chill at least 1 hour.

2. Preheat oven to 325°. Line piecrust with foil, and fill with pie weights or dried beans. Bake at 325° for 15 minutes, remove weights and foil, and bake 10 minutes more or until just set. Remove from oven, and set aside.

3. Reduce oven temperature to 300°. Whisk together sugar and flour in a large bowl. Whisk in eggs gradually, and slowly add butter. Whisk in buttermilk and next 3 ingredients.

4. Pour filling into crust. Bake at 300° for 40 to 45 minutes or until just set (center will jiggle). Remove to cooling rack. Chill pie until cold, at least 4 hours or overnight.

Stephen's Piecrust
PREP: 10 minutes
1/2 cup salted butter, softened
2 tablespoons packed light brown sugar
2 tablespoons granulated sugar
1 1/4 tablespoons honey
1 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons whole-wheat flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Cream first 3 ingredients at medium speed in the bowl of an electric mixer fitted with paddle attachment. Add honey, and mix well. Add remaining ingredients and mix just until incorporated. Mixture will be crumbly.

This recipe was found on cottageliving.com

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

2008-11-16T09:40:00.000-08:00

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

2008-11-14T07:17:00.000-08:00

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

2008-11-09T11:09:00.000-08:00

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.

===============

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

Healthy Pie Recipes - Weight Watchers Blackberry Cobbler Recipe

2008-07-23T09:35:00.000-07:00

~~Blackberry Cobbler~~
"WeightWatchers"/"Diabetic"
Thanks to Linda for sending in this healthy version of a blackberry cobbler.

2 quarts blackberries
2/3 cup sugar and 1/4 cup NutraSweet Spoonful
1 teaspoon cinnamon
2 cups pancake mix
1/3 cup sugar and 2 tablespoons NutruaSweet Spoonful

Preheat oven to 350 degrees. Gently mix 2 quarts blackberries with1/2 cup sugar and 1/4 cup NutraSweet Spoonful. Pour into 9 by 13inch pan. Sprinkle 1 teaspoon cinnamon on top of sugaredblackberries. Combine 2 cups of pancake mix, 1/3 cup sugar, 2tablespoons NutraSweet and stir enough water to make stiff dough.With fork spread on top of berries. Bake 30-35 minutes or untilberries are bubbly and dough is golden brown.
Calories 187 Fat 1 gram Fiber 6g Carbohydrate 43g Sodium329mg Cholesterol 0mgWeight Watcher Points – 3 Points

Pie Recipes #248 - Old Fashioned Vinegar Pie Recipe (replaces Lemon Pies)

2008-02-25T18:03:00.000-08:00

Old fashioned Vinegar Pie Recipe
~Submitted by Linda~

1/2 c. butter, softened
3 eggs
1 1/4 c. sugar
1 tsp. vanilla
2 T. vinegar
1 8" unbaked pie shell
Cream together butter and sugar until light and fluffy.
Add vinegar, eggs and vanilla. Beat well. Pour into pie shell.
Bake in 350 degree oven, for 45 minutes, or until knife blade
inserted halfway between center and edge of pie comes out clean.
Cool on rack.
Makes 6-8 servings

Pie Recipe #247 - Butterscotch Pecan Pie Recipe

2008-02-12T08:58:00.000-08:00

Here's a delicious new pie recipe sent in by Linda, who says it's one of her favorites.

Butterscotch Pecan Pie
~ Submitted by Linda ~

3 eggs
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup light brown sugar, firmly packed
2 tablespoons melted butter
1 cup pecan halves
pie shell, unbaked, 9-inch
sweetened whipped cream

PREPARATION: In a medium mixing bowl, whisk eggs to beat slightly. Stir in corn syrup, salt, vanilla extract, brown sugar, and butter; stir to blend well.Stir in nuts and pour into unbaked pie shell. Bake at 400° F.for 15 minutes; reduce heat to 350° and bake 30 to 35 minutes longer. Outer edge of filling should appear set. Let butterscotch pecan pie cool completely on a rack. If desired, decorate the edge with whipped cream. Yum!!

Pie Recipes #246 - Harvest Pie Recipe

2007-12-19T06:22:00.000-08:00

HARVEST PIE
Here's a delicious and unique pie recipe to try - filled with delights such as apples, cranberries, walnuts and lots of spices. Delicious!

2 homemade or pre-prepared pie crusts
5-6 Granny Smith apples
1-2 Cortland (or other red) apples
1 tablespoon lemon juice (freshly squeezed)
1 cup fresh cranberries (frozen would also work fine here)
1/2 cup coarsely chopped walnuts or pecans
1/2 cup brown sugar
1/3 cup flour
1 teaspoon cinnamon
1 tablespoon freshly grated orange zest
1/4 teaspoon ginger
1/4 teaspoon nutmeg (optional)
few drops vanilla
1/4 cup half and half (to brush top of pie)
2-3 tablespoons white sugar (for sprinkling)

Preheat oven to 425°F.

Wash, peel and core apples. Slice into half inch thick slices and mix both kinds of apples together. Sprinkle with lemon juice.

Combine flour, cinnamon, ginger, nutmeg. Sprinkle a few drops (not too much) of vanilla over brown sugar.

Spread apple slices inside bottom pie shell and top with remaining ingredients evenly (except for white sugar and half and half).

Cut second pie crust into strips and twist into a spiral; lay across top of pie to make a decorative top crust. Brush with half and half (half milk, half cream). Sprinkle with granulated white sugar across top of pie.

Bake in preheated oven at 425°F for 15 minutes. Reduce heat to 325 and continue cooking for another 30 minutes or until is golden brown and filling is bubbly.

Pie Recipes #245 - Eggnog Pie Recipe

2007-12-15T08:42:00.000-08:00

EGG NOG PIE

1 1/4 c. egg nog
1 tbsp. Knox gelatin
1 tbsp. water
3 beaten egg yolks
1 c. whipping cream
1 tsp. vanilla
1 pie shell
Nutmeg

Heat egg nog. Dissolve gelatin in water and add to egg nog. Remove from heat and add beaten egg yolks. Cool. Whip cream until fluffy and add vanilla. Fold into eggnog mixture. Add a dash of salt. Pour into pie shell and sprinkle with nutmeg. Refrigerate and serve the next day.

Pie Recipes #244 - Abby's Famous Pecan Pie Recipe Copycat Recipe

2007-12-04T09:15:00.000-08:00

Dear Abby's Famous Pecan Pie Recipe - Copycat Famous Pie Recipes

1 (9-inch) unbaked pie crust
1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
1/2 teaspoon salt
1 teaspoon vanilla
1 heaping cup pecan halves

Directions:
Heat oven to 350 degrees. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour filling into unbaked pie crust; sprinkle with pecan halves. Bake for 45 to 50 mins or until center is set. (Toothpick inserted in center will come out clean when pie is done.) If crust or pie appears to be getting brown, cover with foil for the remaining baking time. Remove from oven and cool. It is utterly delicious - everyone will love it!

Pie Recipes #243 - Rhubarb and Pineapple Pie

2007-11-10T10:08:00.000-08:00

A whole new alternative to the traditional rhubarb fruit pie recipe -- this one includes delicious pineapple to sweeten the fruit mixture!

Rhubarb and Pineapple Pie
Ingredients:
2 cups rhubarb
1 cup crushed pineapple
pastry for double crust
1 cup sugar
2 tablespoons flour
1/8 teapoon salt
2 eggs beaten

Procedure:
Set oven to 425 Deg F. Peel rhubarb and cut into one half inch peices before measuring. Line a pie plate with plain pastry. Mix Rhubarb with sugar, flour, salt and eggs. Spoon or pour 1/2 the mixture into bottom shell.spread half the pineapple over the rhubarb. repeat these two layers. Cover with top crust. Press edges together and trim. prick top to let steam escape. If a glazed surface is desired, brush top of pie with milk, cream or melted butter. or slightly beaten egg white. Bake in quick oven (425deg F) 10 minutes, Reduce heat and continue baking in moderate oven (325 deg F.) 30 Minutes.

Pie Recipes #242 - Grandma's Custard Rhubarb Pie Recipe

2007-11-10T10:05:00.000-08:00

Pie Recipes
Grandma's Custard Rhubarb Pie

Rhubarb Custard Pie
Ingredients:
Fruit:

2 1/2 c. rhubarb, diced (3/8" or 1 cm)

Custard:

4 eggs (US large)
1 2/3 c. milk
3/4 c. sugar
1/2 tsp salt
1 tsp vanillaProcedure:
Preheat oven to 450 F.

Prepare your favorite pie crust in sufficient quantity for a 9-inch, one crust pie.

Put the pastry in a 9" pie pan and bake for 10 minutes, then remove from the oven. (This helps assure a fully baked crust under all of the liquid.)

Reduce oven to 325 F.

While crust is baking, prepare fruit. Wash and dice rhubarb. (I think any really tart fruit will work here. I'm looking forward to making this pie with cranberries, gooseberries, and crabapples.)

Prepare custard: In a large bowl, beat eggs together, then add milk, sugar, salt and vanilla. Mix well.

Put fruit in (partially) pre-baked pie shell. Spread evenly. Pour custard over fruit. There should be enough custard that the fruit floats, but not little fruit that pieces of fruit will float apart.

Bake an hour (or more), until custard is set.

Serve cool. Refrigerate for storage (this *is milk and eggs, after all.)

PS. The easy custard recipe given above would also be a delicious custard all on its own! You can serve it over stewed or fresh fruit. Yum!

Pie Recipes #241 - Organic Blackberry Pie with Whole Wheat Crust (Healthy Pie Recipes)

2007-09-26T08:40:00.000-07:00

BLACKBERRY PIE

Crust:
1 1/2 c. whole wheat flour
1 stick butter
1 teaspoon salt
5-8 teaspoons ice water

Filling:
5 cups fresh organic blackberries
1/3 cup sugar (any kind)
1/4 cup arrowroot powder (or flour)

Blend butter and flour using a pastry blender. Add salt. Add water as needed. DO NOT use too much water. Dough should form a ball. Wrap in plastic wrap and refrigerate.
Preheat oven to 400°F.
Place the berries in a large bowl. Fold in arrowroot and sugar. Set aside.
Sprinkle workspace with flour. Remove dough from refrigerator and roll out to about 1/4 inch thick. Place pie pan on top of rolled out dough. Make sure there is at least 1 1/2 inch past the side of the pie pan on all sides.
Carefully fold dough in half. Place gently in pie pan and unfold.
Spread filling in pie pan evenly, smoothing out.
Bake for 30-40 minutes or until bubbling is visible.
Let cool for 25-30 minutes before serving.
Enjoy!
Submitted by: JerLig

Pie Recipes #240 - Irish Coffee Pie Recipe

2007-09-26T08:37:00.000-07:00

Here's a delicious chilled pie recipe that is filled with flavor - great for coffee lovers. Looking for more coffee recipes? Visit the Coffee Creations Blog

IRISH COFFEE PIE

1 graham cracker crust
1 box Dream Whip (use 2 packages)
2 teaspoons instant coffee
1/2 cup cold milk
1/3 cup water
5 tablespoons whiskey
1 small package Cool Whip
chocolate curls

In the bowl of an electric mixer, combine Dream Whip, instant coffee and milk.
Beat on high speed for 1 minutes. Stir in 1/3 cup water and whiskey. Beat until light and fluffy.
Blend in Cool Whip. Pour into pie crust and sprinkle with chocolate curls. Freeze for about 1 hour before serving.

Pie Recipes #239 - Ruth's Pumpkin Eggnog Pie Recipe

2007-09-26T08:33:00.000-07:00

A unique twist on the old-fashioned favorite -- pumpkin pie.

RUTH'S PUMPKIN EGGNOG PIE

My mother-in-law shared this recipe with me 25 years ago. It's always a hit!
Follow any basic pumpkin pie recipe that includes evaporated milk as an ingredient, but substitute canned eggnog for the evaporated milk. Bake according to your recipe.
Rich - very rich!
Submitted by: Deb Hickle

Pie Recipes #238 - Copycat Recipe for Cracker Barrel's Cherry Chocolate Cobbler

2007-08-13T07:23:00.000-07:00

Cracker Barrel's Cherry Chocolate Cobbler
A delicious copycat recipe for you to try!

1-1/2 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cups butter
1 (6 oz.) pkg. Nestle's semi-sweet chocolate morsels
1/4 cups milk
1 egg
1 (21 oz.) can cherry pie filling
1/2 cups nuts, finely chopped

Preheat oven to 350F. In large bowl, combine flour, sugar, baking
powder, salt and butter; cut with pastry blender until crumbs are
size of large peas. Melt over hot (not boiling) water, Nestle's
semi-sweet chocolate morsels. Remove from heat and cool slightly
at room temperature (about 5 minutes). Add milk and egg to melted
chocolate and mix well. Blend chocolate into flour mixture. Spread
cherry pie filling in bottom of 2 quart casserole. Drop chocolate
batter randomly over cherries. Sprinkle with chopped nuts.
Bake at 350 F for 40 - 45 minutes. Serve warm with heavy cream.

Pie Recipes #237 - Raisin Custard Pie - Old Fashioned Pie Recipes

2007-08-13T07:21:00.000-07:00

Raisin Custard Pie
This is an old-time favorite pie recipe!

1/2 cup sugar
3 tbls. cornstarch
3 egg yolks
2 cups milk
2 teas. lemon juice
1/2 cup raisins
1 9-inch pastry shell, baked
MERINGUE:
3 egg whites
1/4 cup sugar

In medium saucepan, combine sugar and cornstarch. Whisk in the egg
yolks and milk until thoroughly combined.Cook over medium heat,
stirring constantly,until mixture comes to a boil;boil for 1
minute.Remove from heat.Add lemon juice and raisins.Pour into pie
shell.For meringue, beat egg whites in a small bowl until foamy.
Gradually add sugar, about 1 tablespoon at a time, beating until
stiff and glossy.Spread over warm pie, making sure meringue covers
all the filling.Bake at 350 degrees for 10-15 minutes or until light
golden brown. Serves 8

Pie Recipes #236 - Easy Lemon Pie

2007-07-17T10:31:00.000-07:00

EASY LEMON PIE
Thanks to Jeannie for this one...it sounds so delicious and so easy! You could also just use the filling to make a lemon pudding-type dessert and then top with whipped cream. Yummy!

1 pastry shell
2 egg yolks, beaten
1 (14 oz.) can sweetened condensed milk
1/2 c. lemon juice
Preheat oven to 400 degrees. Prick pie shell with a fork and bake in
preheated oven for 8 minutes, or until crust is lightly browned. Remove from
oven and cool. In a medium mixing bowl, blend egg yolks and condensed milk. Stir in lemon
juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until
it thickens. Pour into pie crust and refrigerate at
least 1 hour before serving.

Pie Recipes #235 - Chocolate Peanut Butter Pie with Bananas

2007-07-17T10:28:00.000-07:00

CHOCOLATE PEANUT BUTTER PIE
Thanks to Marilyn for submitting this latest pie recipe - this one has the addition of bananas. As usual, if you prefer, you can always use whipped fresh cream instead of Cool Whip in this recipe. :) Yum...and the Oreo crust option sounds especially delightful!

Chocolate crust
1/2 cup creamy peanut butter
2 medium bananas, sliced
2 packages Instant Chocolate Pudding & Pie Filling
1-1/2 cups Cool Whip
3 cups milk

Use a 9 inch prepared chocolate crumb crust. Or make one by crushing 22 Oreo cookies and then mixing the crumbs with 1/4 cup melted margarine or butter - then press firmly on bottom and sides of pie plate and refrigerate for 30 minutes. Spread 1/2 cup creamy peanut butter over bottom of crust. Arrange slices of 2 medium bananas over peanut butter. Beat pudding mix and milk with mixer on low for 1 minute. Pour pudding over bananas. Refrigerate at least 2 hours. Top with Cool Whip. Garnish as desired.

Pie Recipes #234 - Low Fat Yogurt Pie Crust Recipe

2007-07-03T10:34:00.000-07:00

This is a great way to cut back on a lot of the fat in a traditional pastry recipe - by using plain yogurt. Two recipes for yogurt pie crusts are here: Yogurt Pie Crusts

Pie Recipes #233 - Elvis Presley's Sweet Potato Pie Recipe (from Graceland)

2007-06-19T09:45:00.000-07:00

Elvis Presley's Sweet Potato Pie"
I got this from Graceland!!!!!!!
By: Elvis Presley
pies, celebrity
Thanks to Linda for submitting this famous pie recipe. :) Enjoy, Elvis fans (and all lovers of good sweet potato pie!)

2 small sweet potatoes; 3/4 pound
1 medium russet potatoes; baking type
1/2 cup butter
1 cup brown sugar; packed
1/2 teaspoon nutmeg; fresh; grated
3 large eggs; beaten
1 1/4 cup evaporated milk
1/2 teaspoon vanilla extract
1 single 9 pie crust; unbaked

Place all of the well-scrubbed potatoes in a 3-quart saucepan. Cover
with cold water and bring to a boil over high heat. Reduce heat to a
simmer and cook until potatoes are very soft, about 20-30 minutes.
Drain and when cool enough to handle, peel. In medium bowl, combine

potatoes, butter, brown sugar and nutmeg. Using a potato masher,
cream the potatotes until very smooth. In small bowl, beat eggs, 1
cup evaporated milk and vanilla together.
Beat this mixture into the potatoes. Mix thoroughly. Pour into
piecrust and drizzle the remaining 1/4 cup of milk on top. Bake 15
minutes in a preheated 450 degree oven then turn heat to 325~ and
continue baking for 30 minutes or more until the filling is set.

Serves 6

Pie Recipes #232 - Fluffy Peanut Butter Pie (No Bake)

2007-06-19T09:44:00.000-07:00

FLUFFY PEANUT BUTTER PIE

1 package Jello brand Butterscotch Cook & Serve Pudding
1/2 c. marshmallow cream
1/2 c. peanut butter
1 8-inch Pie crust

Prepare the pudding per package directions. Add marshmallow and
peanut butter and stir til melted and thick. Pour into an (8 inch)
baked pie crust. Chill and top with Cool Whip before serving. You can
double this recipe if you want a higher pie.
(serves 6-8)

Pie Recipes #231 - Summertime Dessert - Peanut Butter Cup Pie Recipe

2007-05-24T19:31:00.000-07:00

PEANUT BUTTER CUP PIE
Thanks to Lynda for this recipe!

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 #230 - Wiley's Farm B and B - Blueberry Pie Recipes

2007-04-06T12:18:00.000-07:00

My grandson, Tyler, asked me when I was going to make that wonderful blueberry pie that everyone in the family loves...especially him. Didn't I have any blueberries left from all the picking we did last summer somewhere in my freezer? I said I did and so I pulled out the time-worn recipe and once again made the pie that everyone loves...especially Tyler! ... Lynn Willey, Innkeeper

Ingredients
1 cup sugar
3 Tablespoons cornstarch
1 teaspoon cinnamon
1/8 teaspoon salt
1 cup water
1 quart blueberries
1 Tablespoon lemon juice
1 Tablespoon butter
1 baked 9-inch pie shell
Topping
1 cup whipping cream
1 Tablespoon sugar
1 teaspoon vanilla

Mix sugar, cornstarch, cinnamon, and salt. Add water and 1 cup berries. Cook and stir until thick. Add lemon juice and butter and the rest of the berries. Cool. Pour into baked pie shell.
Topping: Whip cream, adding sugar and vanilla. Top pie with whipped cream.

Pie Recipes #229 - Grandma's Oil Pastry Recipe - No Shortening Needed - Easier than Regular Pie Dough

2007-04-06T12:14:00.000-07:00

Pie Recipe #229
Old Fashioned Oil Pastry Recipe (No Shortening or Lard - Healthier and Easier!)

1/2 cup oil
1/4 cup milk
Stir in 2 cups flour and 1 tsp salt.
Roll out and you have it!

:) Couldn't get much easier could it?

Pie Recipes #228 - Old Fashioned Coconut Cream Pie Recipe

2007-03-25T09:54:00.000-07:00

Old-Fashioned Coconut Cream Pie

3/4 Cup plus 2 Tablespoons sugar
3 Tablespoons plus 1 teaspoon cornstarch
1/8 Teaspoon salt
3 Egg yolks, beaten
1 1/2 Cups half-and-half
1 Cup milk
1 Tablespoon butter or margarine
1 1/2 Teaspoons vanilla extract
1/2 Cup flaked coconut (reserving some to brown)
1 Teaspoon coconut extract
1 Baked 9-inch pie crust

Topping:
3/4 Cup whipping cream
1/3 Cup sifted powdered sugar

Combine sugar, cornstarch, and salt in heavy saucepan; stir well.
Combine egg yolks, half-and-half, and milk and beat until blended.
Gradually stir into sugar mixture until smooth. Cook over medium
heat, stirring constantly. until mixture thickens and boils. Boil 1
minute, stirring constantly. Transfer to glass and stir in butter,
coconut, and coconut extract. Cover with plastic wrap and cool to
room temperature. Pour cooled custard in pie crust, cover, and chill
until firm.

Beat whipping cream and powdered sugar until stiff peaks form. Spread
over chilled pie filling and cover with toasted coconut.

Pie Recipes #226 - No Bake Peanut Butter Pie - Great Summertime Dessert

2007-03-11T11:01:00.000-07:00

No Bake Peanut Butter Pie
Submitted by Linda

4 ounces cream cheese
1 cup confectioners' sugar, sifted
1 cup crunchy peanut butter (I use creamy peanut butter)
1/2 cup milk
8 ounces frozen whipped topping, thawed
1 deep-dish chocolate flavored crust

In a large mixer bowl combine cream cheese and confectioners' sugar;mix well. Add peanut butter and mix. Slowly add milk and mix well.Fold in whipped topping. Pour into pie shell and cover. Freeze for atleast 30 minutes. Drizzle each serving with chocolate syrup.

Do you LOVE peanut butter pie recipes? Here are some more peanut and peanut butter pie recipes you'll love:
All of Our Peanut or Peanut Butter Pie Recipes

Pie Recipes #225 - Weight Watchers Fruit Crusted Strawberry Kiwi Banana Cream Pie

2007-03-11T10:59:00.000-07:00

Fruit-Crusted Strawberry-Kiwi Banana Cream Pie
"WeightWatchers"
POINTS® Value 2
Servings 6

Submitted by Linda

1 oz fat-free sugar-free instant banana pudding and pie filling mix
2 cup fat-free evaporated milk
1 cups strawberries, thinly sliced
2 medium kiwifruit, peeled and sliced

Prepare pudding according to package directions but use fat-free
evaporated
milk instead of regular skim milk.

Cover bottom of a 9-inch glass pie plate with a layer of sliced
strawberries

Pour pudding on top of strawberries. Smooth pudding surface with a
wooden spoon and garnish with remaining strawberries and with kiwi slices.

Refrigerate pie for at least 2 hours. Slice into 6 pieces and serve.

Pie Recipes #224 - Crazy Granny's Blackberry Pie

2007-02-19T09:05:00.000-08:00

CRAZY GRANNY'S BLACKBERRY PIE
Thanks again to Linda from Alabama for sending in this pie recipe. :) Not sure if her GRANNY was crazy, or the pie itself...hmmm....no matter, it sounds great!

1 unbaked pie crust
4 cups fresh blackberries, washed and drained
1 1/2 cups heavy cream
3/4 cup sugar
4 TBSP self-rising flour
1/2 tsp cinnamon
1/4 tsp salt

Preheat oven to 350 degrees. Prepare the crust and place in the pie
plate. Pour in berries. Mix sugar, flour, cinnamon and salt in a
bowl. Pour in cream; mix well with a spoon (don't use mixer!). Pour
over berries. Bake at 350 degrees until the center is set, about 1
hour. Cool before serving; best served after being refrigerated. Can
be slightly reheated if you want it to melt the ice cream you put on
it.)

NOTE:I used 1 cup of whipping cream and 1/2 cup of skim milk in the
recipe and it worked beautifully. Crazy Granny said to cook for 35-
45 minutes, but both times I made it, it actually took closer to 1
hour and 15 minutes. This is a lovely pie to look at, as well as
scrumptious to eat :). A nice make-ahead dessert for a company
dinner. Enjoy.

Pie Recipes #223 - Grandma's Raisin Pie Recipe

2007-02-19T09:01:00.000-08:00

GRANDMA'S RAISIN PIE
Submitted by Linda, in Alabama

3/4 c. sugar
1T cornstarch
1/4 t. salt
1 c. water
1/2 c.dark corn syrup
1 1/2 c. raisins
1 T. lemon juice
2 t. margarine
pastry for a double-crust pie ( 9 inches )
cool whip (optional )

In a sauce pan, combine sugar, cornstarchand salt.Stir in water,
corn syrup and raisins. Cook and stir until bubbly; cook and
stir 2 minutes more. Remove from heat; stir in lemon juice and
margarine. Pour into pastry. ( filling willbe thin. ) Cover with
top crust; seal and flute edges. Cut slitsin the top. Bake at
425 degrees for 10 minutes. Reduce temperature to 375 degrees;
bake 30 minutes more or until crust is golden. Serve with cool
whip if desired. Yield: 8 servings.

Pie Recipes #222 - Vanilla Pumpkin Pie Recipe

2007-02-11T12:54:00.000-08:00

Pie Recipe #222
Vanilla Pumpkin Pie Recipe
What Makes it Special: The addition of some vanilla to the pumpkin filling

1 1/2 cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 eggs
3/4 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 1/4 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1 (9 inch) unbaked pie crust
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Pour filling into pie shell.
Bake for 20 minutes at 450 degrees F (230 degrees C) then turn oven temperature down to 350 degrees F (175 degrees C) and continue baking 40 more minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack before serving.

Pie Recipes #221 - Crazy Crust Apple Pie Recipe (makes it's own crust!)

2007-02-11T12:51:00.000-08:00

Pie Recipe #221
CRAZY CRUST APPLE PIE
Why It's Special: Because there's no need to fuss with pastry! This pie bakes and creates it's own crust while it does so. Fantastic!

1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water
2/3 cup shortening
1 egg
1 (21 ounce) can apple pie filling
1 tablespoon lemon juice
1/2 teaspoon apple pie spice

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a medium mixing bowl, combine flour, sugar, baking powder, and salt. Mix well, then add water, shortening, and egg. Mix on low speed until ingredients are combined, then beat on medium speed 2 minutes. Spread into pie pan.
In a medium bowl mix together pie filling, lemon juice, and apple pie spice. Spread over crust; do not stir.
Bake in preheated oven for 40 to 45 minutes, until crust is browned.

Pie Recipes #220 - Lemon Custard Pie - Old Fashioned Pie Recipes

2007-02-04T09:54:00.000-08:00

Lemon Custard Pie
Submitted by Dorina

Cook:60 Min

1 cup all-purpose white flour
1 tablespoon granulated sugar
1/8 teaspoon salt
1 tablespoon butter
3 tablespoons vegetable oil, preferably canola oil
3 lemons
2 tablespoons granulated sugar
1/2 teaspoon salt
2 large eggs
3 large egg whites
powdered sugar, for dusting

To make crust: Lightly oil a 9-inch pie plate or coat with nonstick cooking spray. In a medium-sized bowl, stir together flour, sugar and salt. In a small saucepan over low heat, melt butter, swirling it in the pan for about 30 seconds, until light brown. Pour into a small bowl and let cool. Stir in oil. Using a fork, slowly stir the butter-oil mixture into the flour until the mixture is crumbly. Gradually stir in enough ice water (1 to 2 Tablespoons) so that the dough will hold together. Press the dough into a flattened disk.Place two 14-inch sheets of plastic wrap overlapping by 2 inches on the work surface. Place pastry in the center and cover with two more overlapping sheets of plastic wrap. With a rolling pin, roll the dough into a circle about 12 inches in diameter. Remove the top sheets and invert the dough over the prepared pie plate. Carefully peel away the remaining plastic wrap. Fold the edges under at the rim and crimp. Chill the pastry while you prepare the filling.

To make filling: Place oven rack in lowest position; preheat oven to 350 degrees F (175 degrees C). Grate zest from lemons into a medium-sized saucepan; set aside. With a sharp knife, remove the white pith from the lemons and discard. Working over the saucepan to catch the juice, cut the lemon segments from their surrounding membranes, letting them drop into the saucepan. Squeeze any remaining juice from the membranes into the saucepan. Stir in sugar and salt. Bring to a simmer over medium heat, stirring, until sugar dissolves. Remove from heat.In a medium-sized bowl, whisk together the eggs and egg whites. Slowly whisk the hot lemon-sugar mixture into the eggs.

Pour into the pie shell and bake for 20 to 25 minutes, or until the filling is set and light golden on top. Let cool on a rack. Before serving, dust with confectioner's sugar .

Pie Recipes #219 - 1920's Sugar Pie Recipe

2007-02-02T19:20:00.000-08:00

1920's Sugar Pie Recipe
Submitted by Jeannie V.

This is an old recipe from the 20's.

1 9-inch unbaked pie shell
Combine and mix well
3 eggs, beaten
1 1/2 cups sugar
1/2 cup butter
1 1/2 cups light cream (half-n-half)
1 teaspoon lemon extract
Pour into pie shell and bake at 375 F. until golden brown.
(Test as for custard or pumpkin pie, inserting knife in
center and if it comes out clean, it is done)

(I test by shaking pie slightly and if the center does not
move, it is done)

Pie Recipes #218 - Triple Layer Mud Pie Recipe

2007-02-02T19:18:00.000-08:00

Triple Layer Mud Pie
Submitted by Jeannie V.

• 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 Baking Tips - How to Get Crusts to Seal Together Properly

2007-02-02T19:17:00.000-08:00

Here's a handy pie baking tip to make sure your pie crusts seal together, so that all the delicious filling doesn't bubble out during baking:

When making a two-crust pie, I brush a little water around the edge of my bottom crust before putting on the top crust. This creates a good seal once the two are crimped together--I never have any filling bubbling out between the crusts, ruining my pie's appearance.

Original tip by: Vistola
Submitted to the Pie Recipes blog by: Jeannie

Pie Recipes #217 - Hershey Bar Chocolate Cream Pie

2007-02-02T19:14:00.000-08:00

Hershey Bar Chocolate Cream Pie
~Submitted by Paula, who wrote these comments:
"This is one of those super fast and easy "don't have time for whipping up dessert" pies. "

2 boxes jell-o instant chocolate pudding
1 cup cold milk
1 large container (16 oz) vanilla cool whip (save out about 1/2 cup)
1 large Hershey's chocolate bar
1 graham cracker crust (plain or chocolate, your choice)

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

Looks fantastic and is sooooo good.

Pie Recipes #216 - Coconut Cream Pie (A different version)

2007-01-20T18:03:00.000-08:00

Coconut Cream Pie
~Submitted by Jeannie~

1 1/2 c. milk

Pinch salt

1 c. sugar

Little brown sugar

3 tbsp. flour, level

3 egg yolks

1 tsp. vanilla

Coconut to taste

Cook to pudding consistency. Put small amount of coconut in bottom of baked pie shell and pour pudding on top. Make meringue out of the 3 egg whites and brown under broiler.

Pie Recipes #215 - Fried Chocolate Pies

2007-01-16T07:41:00.000-08:00

Pie Recipes #214 - Eclair Pie

2007-01-16T07:40:00.000-08:00

Eclair Pie
Thanks to Lynda for submitting this recipe!

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c milk
2 pkgs. instant French vanilla pudding
8 oz cool whip
1 box graham crackers
2 T cocoa
2 T margarine
2 T light Karo syrup
2 T vanilla extract
2 c confectioner's sugar

Mix milk and instant pudding mix; add cool whip. Line an 11x13 pan with whole graham crackers. Cover with 1/2 the pudding mixture; add another layer of graham crackers; cover with the remaining pudding mix; and cover with a final layer of graham crackers. In a saucepan on low heat melt margarine with cocoa, syrup and vanilla; add sugar; add milk as needed to thin. Pour over crackers; refrigerate.

Pie Recipes #213 - Cherry Vanilla Ribbon Pie Recipe

2007-01-16T07:38:00.000-08:00

Cherry Vanilla Ribbon Pie
~Submitted by Lynda~

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 baked pastry shell -- (9 or 10-inch)
1 package cream cheese -- (8 oz) softened
1 can Sweetened Condensed Milk (NOT EVAPORATED MILK-- (14 oz)
3/4 cup cold water
1 pkg instant vanilla flavor pudding mix
1 cup Whipping Cream -- whipped
1 can cherry pie filling -- (21 oz) chilled

1 In large mixing bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk until smooth.
2 On low speed, beat in water and pudding mix until smooth.
3 Chill 10 minutes.
4 Fold in whipped cream.
5 Spread half the pudding mixture in prepared pastry shell; top with half the cherry pie filling.
6 Repeat.
7 Chill 2 hours or until set.
8 Refrigerate leftovers.

Pie Recipes #212 - Texas Pie Recipe - Pie Recipe with Cherries and Coconut

2007-01-06T19:44:00.000-08:00

TEXAS PIE RECIPE
This recipe, submitted by Linda, is an easy way to make a delicious dessert for your family!

2 cans cherry pie filling
1 large can crushed pineapple, drained
1 box yellow cake mix
1/2 c. chopped pecans
2 sticks margarine
1/2 c. coconut

Place pie filling in 9x13 pyrex. Sprinkle dry cake mix evenly overfilling. Sprinkle coconut and pecans over cake mix. Pour meltedmargarine over all. Bake at 350 degrees for 40 minutes. Takes only 1pan.

Pie Recipes #211 - Old Fashioned Egg Custard Pie Recipe

2007-01-06T19:40:00.000-08:00

~~Old Fashioned Egg Custard Pie~~
Submitted by Linda

1/4 c. butter, softened
2/3 c. sugar
2 eggs
3 tbsp. Flour
3/4 c. evaporated milk
1/4 c. water
1 tsp. Vanilla
Nutmeg
1 unbaked pie shell

Cream butter, gradually add sugar, beating well. Add eggs and flour.Mix well. Stir in milk and water and vanilla. Pour into pie shell.Bake 20 minutes at 400 degrees then reduce heat to 300 degrees for15 more minutes.

Pie Recipes #210 - Mock Apple Pie Using Zucchini

2006-12-25T11:34:00.000-08:00

MOCK APPLE PIE (ZUCCHINI PIE)
This is a fantastic recipe for all of you who garden. With a bumper crop of zucchini, you're often left wondering: "What can I do with it ALL??" Here's a fantastic dessert to make a delicious pie with zucchini that tastes a lot like traditional apple pie.

6 c. zucchini (NOTE: extra large zucchini are preferred, they're firmer)
1 1/4 c. sugar
1 1/2 tbsp. flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. cinnamon
Dash of salt and nutmeg
Dough for double pie crust

Pare zucchini, wash and slice lengthwise. Remove seeds. Slice like apples. Add a little water and bring to a boil in a large saucepan. Simmer for about 15 minutes or until tender. Cool and drain well. Add rest of ingredients and place into an unbaked 9 inch pie crust. Cover with top pie crust and flute to seal edges. Cut slits into top of crust for steam to escape. Bake at 350 degrees for 45 to 60 minutes.

Pie Recipes #209 - Caramel Apple Pie Recipe

2006-12-25T11:31:00.000-08:00

CARAMEL APPLE PIE

6-8 med. sized apples
3/4 bag Kraft caramels or one pkg. caramel wraps
Bisquick
Brown sugar
Cinnamon
Caramel ice cream topping
2 (9 inch) deep-dish pie crusts

If using Kraft caramels, melt caramels according to directions on bag. Spread a thin layer of melted caramel or lay one and a half caramel wrap sheets on pie crust bottom. Slice half of your peeled apples into pie crust that has had a layer of caramel applied. Sprinkle layer of apple with cinnamon to taste. (Don't be afraid to sprinkle generously.) Sprinkle 2 heaping tablespoonfuls of Bisquick over cinnamon apple layer. Next, sprinkle 3 heaping tablespoonfuls of brown sugar.
Continue with "building" the pie by starting with another layer of caramel and continuing as above. Top pie with a layer of caramel, two sheets of caramel wraps if using this product, so you end up with a finished pie containing 3 layers of caramel and 2 layers of apple with dried ingredients.

Cover pie with top crust and slit top to allow steam to escape while baking. Spread caramel ice cream topping over top crust for your glaze and bake on cookie sheet. Bake at 350 degrees for 50-60 minutes (or until golden brown). Let pie cool before serving as filling will be hot.

Pie Recipes #208 - Creamy Pumpkin Cream Cheese Pie Recipe

2006-12-25T11:28:00.000-08:00

Creamy Pumpkin Cheese Pie

Ingredients :
CRUST:
1 1/2 cup graham cracker crumbs
2 tbsp sugar
2 tbsp water
1 tbsp vegetable oil

CREAM CHEESE FILLING:
4 oz light cream cheese
1/2 cup 5% ricotta cheese
1/3 cup sugar
1 egg
1 tsp. vanilla extract

PUMPKIN PIE FILLING:
1 cup canned pumpkin
2/3 cup 2% evaporated milk
3/4 cup packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg

ICING:
3 tbsp light sour cream
2 1/2 tsp. sugar

Instructions :
Preheat oven to 350. 9-inch springform pan or 9-inch deep dish plate.
1) CRUST - In a bowl combine graham crumbs, sugar, water and oil; press into bottom and sides of pan; set aside.

2) CREAM CHEESE FILLING - In a food processor, combine cream cheese, ricotta, sugar, egg and vanilla; process until smooth. Pour into prepared crust.

3) PUMPKIN PIE FILLING - In a food processor combine pumpkin, evaporated milk, sugar, cinnamon, ginger and nutmeg until well blended. Spoon carefully over cheese filling.

4) ICING - In a small bowl, stir together sour cream. Pour in a squeeze bottle or in a small plastic sandwich bag with the very tip of the corner cut off. Draw 4 concentric circles on top of pumpkin filling. Run a toothpick through the circles at regular intervals.

5) Bake 50 minutes or until just slightly loose at centre. Cool on wire rack. Chill before serving.

Pie Recipes #207 - Frozen Coconut Pie Recipe

2006-12-25T11:26:00.000-08:00

Frozen Coconut Pie
Thanks to Deb for another great pie recipe. :)

Ingredients :
1 pkg.3oz.cream cheese softened
1 tablespoon sugar
1/2 cup milk
1 1/3 cups flaked coconut
1(8oz.)cool whip thawed
1/2teaspoon vanilla
1 prepared graham cracker crumb crust

Instructions :
Beat cream cheese and sugar in large bowl. gradually add milk, beat until smooth. Stir in coconut, whipped topping and vanilla. Spoon into crust. Freeze 4 hours or until firm. Garnish with toasted coconut and maraschino cherries, if desired. Let stand at room temp.15 minutes or until pie can be cut easily. Store leftover pie in freezer.

Makes 8 servings

Pie Recipes #206 - Hot Fudge Pie Recipe

2006-12-17T10:57:00.000-08:00

Hot Fudge Pie

Submitted by Deb - thanks for today's pie recipes, Deb!

1 stick margarine
1 cup sugar
3 T flour
3 T cocoa
2 eggs, lightly beaten
1 t. vanilla
1 shallow pie shell

Melt margarine in saucepan. Remove from heat. Add sugar, flour, and cocoa. mix well. Add eggs and vanilla. Pour into pie shell. Bake at 350 F. for 30-35 minutes or until center is almost set. Serve warm with ice cream.

Pie Recipes #205 - Mississippi Mud Ice Cream Pie Recipe

2006-12-17T10:56:00.000-08:00

Mississippi Mud Ice Cream Pie
Recipe by : Adriana Lorini
Recipe submitted by: Deb

Prep: 20 min
Makes: 10 servings
Freeze: 6 1/2 hours or up to 2 weeks

Ingredients:
1 chocolate graham ready-made pie crust
2 pints each vanilla and coffee ice cream, 1 pint of each slightly softened to start with
2/3 cup chocolate-fudge ice cream topping
1/2 cup chopped toasted pecans

Instructions:1) Spoon tablespoonfuls softened ice cream into ready-made pie crust, alternating flavors, packing them down as to you. Drizzle with half the topping and nuts. Freeze for 3 hours or until firm. 2) Soften remaining ice cream. Scoop onto pie. Sprinkle with remaining topping and nuts. Freeze 3 hours or until firm. Remove from freezer 15 minutes before serving

Pie Recipes #204 - Reduced Fat Tiramisu Pie Recipe

2006-12-17T10:53:00.000-08:00

Reduced Fat Tiramisu Pie
Submitted by Deb

Ingredients :
1 Ready Crust Graham Cracker pie crust
1 15oz container fat free ricotta cheese or 2 (8oz) packages fat free cream cheese softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
2 tbsp. brandy
6 lady fingers, split
1/2 cup strong black coffee
1 cup light frozen whipped topping, thawed
1 square semi-sweet chocolate, shaved
cocoa powder

Serves: 8

Instructions :
1) Mix ricotta cheese or cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Blend in brandy. Arrange ladyfingers on bottom of pie crust and drizzle with coffee.
2) Pour cheese mixture into pie crust
3) Bake at 350, 40 minutes or until center is almost set. Cool. refrigerate 3 hours or overnight. Garnish with whipped topping, chocolate shavings, and cocoa just before serving.

Pie Recipes #203 - Peanut Butter Fudge Oreo Cookie Pie Recipe

2006-12-12T10:21:00.000-08:00

~~PEANUT BUTTER FUDGE OREO COOKIE PIE~~
Submitted by Linda

1 Keebler ready-made Oreo pie crust
1 (4oz) box instant French vanilla pudding mix
1 cup cold milk
3-4 tablespoons creamy peanut butter (or more if you like)
1 jar chocolate fudge sauce (Smuckers or Dove)
1 regular container Cool Whip (thawed)

Have pie crust ready. Carefully spread/frost the bottom and sidesof pie crust with fudge sauce (if really thick microwave for afew seconds). You won't need to use the whole jar.In a bowl, blend instant pudding and 1 cup milk using a whisk.Using an electric mixer, add the peanut butter (mixture will bethick). Spoon onto the fudge layered pie crust.Top with Cool Whip. Garnish with any Oreo crumbs from the piecrust.Refrigerate.

This is so quick and easy but everyone thinks it takes a longtime because of the taste. Doesn't last long at events.

Pie Recipes #202 - Old Fashioned Blackberry Pie Recipe

2006-12-12T10:19:00.000-08:00

Old Fashioned Blackberry Pie Recipe
Submitted by Linda

1 c. sugar
2 tbsp. minute tapioca
1/8 tsp. salt
1/2 tsp. grated lemon peel
3 c. fresh blackberries
1 tbsp. butter or margarine

PASTRY FOR 9 INCH PIE, DOUBLE CRUST:
2 c. flour
1 tsp. salt
3/4 c. shortening
1/3 c. cold water

Blend sugar, tapioca and salt in bowl. Add blackberries and lemon
peel.
Stir and set aside while making crust. Pastry crust: Sift flour and
salt into a bowl. Cut in shortening with blender. Add water and toss
lightly. Make two balls. Roll out bottom crust. Place in pie pan and
add filling. Dot with butter. Roll out top crust. Dampen lower crust
edge.
Place top crust on. Seal edges. Cut designs with sharp knife for
escape of steam. Sprinkle with a small amount of sugar. Bake 425
degrees for 15 minutes, then 375 degrees for about 40 minutes

Pie Recipes #201 - Brown Sugar Pie Recipe

2006-12-12T10:16:00.000-08:00

~~Brown Sugar Pie~~
Submitted by Linda

5 eggs
4 c. brown sugar
1/2 c. butter
1 c. milk
2 tbsp. flour
1 tsp. vanilla

Mix ingredients well. Pour into unbaked pie crusts and bake at 350
degrees for about 30 minutes. Makes 2 pies.

Pie Recipes #200 - Maple Pumpkin Pie Recipe from Light and Tasty Magazine

2006-12-05T09:55:00.000-08:00

Maple Pumpkin Pie
Submitted by Linda

Prep: 15 min. + chilling
Bake: 55 min

.1-1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup canola oil
1 teaspoon cider vinegar
2 to 4 tablespoons cold water

FILLING:
1 can (15 ounces) solid-pack pumpkin
3/4 cup egg substitute
1/2 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon maple flavoring
1/4 teaspoon ground nutmeg
1 cup fat-free evaporated milk

In a small bowl, combine the flour, sugar, salt and baking powder.Stir in oil and vinegar. Gradually add water, tossing with a forkuntil a ball forms. Shape into a 6-in. circle. Roll out between twopieces of plastic wrap to fit a 9-in. pie plate. Remove top piece ofplastic wrap; invert pastry into a 9-in. pie plate coated withnonstick cooking spray. Remove remaining plastic wrap. Trim pastryto 1/2 in. beyond edge of plate; flute edges. Refrigerate for 20minutes or until chilled.In a large bowl, combine the pumpkin, egg substitute, syrup,cinnamon, ginger, maple flavoring and nutmeg; mix just untilblended. Gradually stir in milk. Pour into pastry shell.Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 45-50minutes or until a knife inserted near the center comes out clean.Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.

Nutritional Analysis: 1 piece equals 282 calories, 10 g fat (1 gsaturated fat), 3 mg cholesterol, 245 mg sodium, 42 g carbohydrate,3 g fiber, 8 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.

Source: Light and Tasty magazine

Pie Recipes #199 - Fried Sweet Potato Pies Recipe

2006-12-05T09:53:00.000-08:00

Fried Sweet Potato Pies
Submitted by Linda

Serves/Makes: 25

Ingredients:
4 1/2 cups plain or self-rising flour
3 tablespoons granulated sugar
1/2 cup shortening (lard, Crisco)
2 eggs
1 cup milk

***Filling:***
3 cups mashed sweet potatoes
2 cups granulated sugar
3 eggs, lightly beaten
1 (5 ounce) can evaporated milk
1/4 cup unsalted butter, melted
3 tablespoons all-purpose flour
1 teaspoon Pure vanilla extract
Oil for frying
confectioners sugar for dusting, optional

Directions:In a bowl, combine flour and sugar; cut in shortening untilmixture resembles coarse crumbs. Combine eggs and milk;add to flour mixture, tossing with a fork until a ball forms.DON'T overmix! Cover and chill several hours.Filling: In a large bowl, combine ingredients; stir untilsmooth. Divide dough into 25 portions. On a floured surface,roll each portion into a 5-inch circle. Spoon 2 tablespoons offilling on half of each circle, keeping away from the edges.Moisten edges with water; fold dough over filling and pressedges with a fork to seal. Prick tops with a fork 4 to 5times. In an electric skillet, heat 1/2 inch shortening to 375 degrees. Fry pies, a few at a time, for 1 minute on each sideor until golden brown.Drain on a rack or on paper towels. Dust with confectioners sugar, if desired. What you don't eat (if any), store inrefrigerator.

Pie Recipes #198 - Maple Syrup Pie Recipe

2006-12-05T09:50:00.000-08:00

Maple Syrup Pie
Submitted by Linda

Makes 2 pies

Ingredients:
Pastry for 2-crust pie
1 cup maple syrup
1/2 c water
3 tbsp cornstarch
2 tbsp cold water
1/4 c chopped nuts

Preparation Method:

Boil the maple syrup and 1/2 cup of water for 5 minutes.Blend the cornstarch with the 2 tablespoons of water and addto the syrup. Cook, stirring constantly, until mixture is smoothand transparent. Add the butter and chopped nuts and let itcool. Bake between two crusts at 400 degrees F for 25-30minutes.

Pie Recipes #197 - Chocolate Amaretto Pie Recipe

2006-11-27T11:51:00.000-08:00

CHOCOLATE AMARETTO PIE
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.

Pie Recipes #196 - Pumpkin Whoopie Pies Recipe

2006-11-26T11:10:00.000-08:00

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.

Filling
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)

2006-11-26T11:08:00.000-08:00

TAFFY APPLE PIZZA
~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

cinnamon

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

2006-11-26T11:04:00.000-08:00

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

PROCEDURE
(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
knives.

(7) Remove pies from oven and cover with topping
recipe.

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

Pie Recipes #193 - White Chocolate Cheesecake Recipe

2006-11-22T10:49:00.000-08:00

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)

2006-11-22T10:46:00.000-08:00

LAYERED PEANUT BUTTER PIE
Submitted by Jeannie

CRUST:
1 c crushed or ground pecans
4 t melted butter

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

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

WHIPPED CREAM:
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
pie.

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.

Pie Recipes #191 - Chocolate Chip Cookie Pie Recipe

2006-11-21T11:09:00.000-08:00

Chocolate Chip Cookie Pie
Submitted by Deb

1/2 c. margarine
1c. sugar
2 eggs
1/2c.flour
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

2006-11-21T11:07:00.000-08:00

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

2006-11-21T11:05:00.000-08:00

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!"

INGREDIENTS
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

DIRECTIONS
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

Pie Recipes #188 - Kentucky Chocolate Pie Recipe

2006-11-19T12:04:00.000-08:00

KENTUCKY CHOCOLATE PIE

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

2006-11-19T12:02:00.000-08:00

SHOO - FLY PIE

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

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

THIRD MIXTURE
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.

Pie Recipes #186 - Coconut Macadamia Nut Pie Recipe

2006-11-16T19:21:00.000-08:00

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

2006-11-16T19:16:00.000-08:00

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

Topping
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

2006-11-16T19:13:00.000-08:00

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

Pie Recipes #183 - Zucchini Rhubarb Pie Recipe

2006-11-15T12:34:00.000-08:00

Zucchini-Rhubarb Pie
Ingredients:
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
Procedure:
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

2006-11-15T12:28:00.000-08:00

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.

Pie Recipes #181 - Coffee Cream Pie Recipe

2006-11-05T11:22:00.000-08:00

Coffee Cream Pie
~Submitted by Jeannie V.~

Ingredients:
1/3 cup ground coffee
3 cups milk
2 eggs
3 tablespoons sugar
3 tablespoons cornstarch
pastry
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

2006-11-05T11:19:00.000-08:00

Gluten-Free Corn Flake Praline Pie Crust
Submitted by Dorina, who said she found this at www.wildoats.com - 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)

2006-11-05T11:16:00.000-08:00

Another good one found at www.wildoats.com 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

Crust
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

Filling
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

2006-11-05T11:11:00.000-08:00

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.

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

2006-11-02T18:31:00.000-08:00

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

2006-11-02T18:28:00.000-08:00

PINEAPPLE CREAM CHEESE PIE
~Submitted by Jeannie~

1 Favorite pie crust
1 T. Cornstarch
8 oz. Crushed pineapple, slightly
drained
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)

2006-11-02T18:24:00.000-08:00

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.

Pie Recipes #174 - Candy Apple Pie Recipe

2006-10-27T11:51:00.000-07:00

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

2006-10-27T11:49:00.000-07:00

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

2006-10-24T15:14:00.000-07:00

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

2006-10-24T15:11:00.000-07:00

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

2006-10-23T11:07:00.000-07:00

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

2006-10-23T11:05:00.000-07:00

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

2006-10-23T11:04:00.000-07:00

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

2006-10-23T11:02:00.000-07:00

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

2006-10-21T10:13:00.000-07:00

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

2006-10-21T10:07:00.000-07:00

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.