Pie Recipes #236 - Easy Lemon Pie

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

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

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

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 #218 - Triple Layer Mud Pie Recipe

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

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

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.