Pumpkin Chiffon Pie Recipe
Ingredients:
3 egg-yolks; beaten
3/4 c of sugar (brown)
1.5 c of pumpkin (canned)
1/2 tsp of salt
1/2 c of milk
1 tsp of cinnamon
1/2 tsp of nutmeg
1 envelope of gelatin (plain)
1/4 c of water (cold)
3 egg-whites; beaten stiffly
1/4 c of sugar (white, granulated)
1 baked pie-shell (9 inches)
Instructions:
Combine the yolks, brown sugar, pumpkin, salt, milk, cinnamon and nutmeg in a double-boiler. Mix well. Cook it’til thick while constantly stirring.
Dissolve the gelatin using the (cold) water, and then stir it into the mixture. When it’s thick, take it out of the heat.
Let the mixture cool for about 10-15 minutes at room temperature or ’til it’s not too hot. Cover with cling wrap and then place inside the fridge. Chill ’til it sets partially.
While waiting – beat the egg-whites and sugar ’til it stiffens. Fold it into the pumpkin mixture; and then pour entire mixture into the pie-shell. Chill ’til it sets. Garnish pie w/ whipped-cream on top.
>> Pumpkin Chiffon Pie Recipe
Caribbean Key Lime Pie Recipe
Ingredients:
3 & 1/2 cans of desiccated coconut
1/4 c of sugar (superfine)
2 large eggwhites
14 oz of sweetened milk (condensed)
1/2 c of freshly-squeezed key lime-juice
1 tsp of freshly-grated key rind of lime
1 Tbsp of rum (dark)
1 c of sourcream
3 large eggyolks
3 large eggwhites
6 Tbsps of sugar (granulated)
Instructions:
Layer coconut in 10×13″ flat bake sheets. Have them toasted at three hundred fifty degrees Fahrenheit for about 10 mins ’til golden-browned, stirring frequently. Remove it from oven & allow to cool.
Adjust oven temp to two hundred fifty degrees Fahrenheit.
Separately beat eggwhites ’til stiffened peaks form then gradually add sugar ’til dissolved completely. Fold the coconut in. You press mixture onto buttered 9″ pie pan then have it baked for about 7 mins ’til set. Cool.
Combine milk, rind, rum & juice in bowl. You beat yolks in. Add sourcream gently then mix thoroughly. You pour mixture onto cool crust. You swirl the meringue all over filling’s top.
Then bake again at three hundred fifty degrees Fahrenheit for about 20 mins ’til meringue turns brown then cool & chill for half an hour prior to serving.
You beat eggwhites in another bowl ’til soft-peaks form then add sugar gradually, beating ’til stiff & sugar dissolves completely.
>> Caribbean Key Lime Pie Recipe
Old-Fashioned Coconut Pie Recipe
Ingredients:
1 pastry shell (9.5 inch); unbaked
2 pcs of eggs
1.5 c of white sugar
1/2 tsp of salt
Half a cup of margarine; melted
1/4 c of flour
1.5 c of coconut (fresh); grated & divided
Half a cup of milk
Instructions:
Prepare the unbaked pastry shell. Then, beat eggs, salt and sugar together ’til lemon-colored. Put in flour along w/ margarine; mix well.
Next, beat the milk in and fold a cup of coconut in. Pour the filling to pastry shell. To finish, top w/ the rest of the coconut. Bake over 325 deg F about an hr.
>> Old-Fashioned Coconut Pie Recipe
Lime or Lemon Pie Recipe
Ingredients:
1 regular can of limeade (frozen)
1 regular can of sweetened milk (condensed)
3/4 c of sour-cream
Food color (green)
1 carton of Cook WhipR (8 ozs)
Instructions:
Combine milk and limeade then add sour-cream and food color. Fold the Cool WhipR in. Pour in to prepared pastry shell and chill. To finish, garnish pie before it is served
>> Lime or Lemon Pie Recipe
Lemonade Meringue Pie Recipe
Ingredients:
1 pie pastry shell (9 inch); baked
1 c of dairy sour-cream
3 pcs of yolks of egg; beaten slightly
1 box of pudding-mix (regular-vanilla flavor, small)
1/3 c of frozen concentrate (lemonade); thawed
1-1/4 c of milk
Instructions:
Combine yolk and sour cream then stir pudding-mix, lemonade and milk in saucepan. Cook ’til it boils and thickens. Remove pan from the heat.
Then, spoon filling in to pastry shell. Next, top the filling w/ meringue (earlier made w/ whites) and spread so edges will be sealed. Bake over 350 deg F about 12 – 15 mins ’til meringue will brown.
>> Lemonade Meringue Pie Recipe
French Silk Pie Recipe
Ingredients:
1 c of cream (whipping)
1 pack of chocolate pcs (semisweet, 6 ozs)
1/3 c of butter
2 pcs of yolk of egg; beaten
1/3 c of white sugar
3 Tbsps of cream (whipping) or creme-de-cacao
1 pastry pie shell (8″ or 9″); baked
Whipped cream, optional
Mini chocolate pcs or choco curls, optional
Instructions:
Combine 1 c of cream (whipping), butter, sugar and choco pcs in heavy 2 quart saucepan. Then, cook on low stove heat, constantly stir ’til chocolate melts about ten mins. Remove the saucepan off the heat. Slowly stir 1/2 of hot mix into beaten yolks.
Next, return the egg mix into saucepan and cook on medium-low stove heat for 3 – 5 mins. Constantly stir ’til mixture slightly thickens and a bit bubbly. Remove the saucepan off from the heat.
Blend cream (whipping) or creme de cacao in. Place the saucepan into bowl w/ iced water. Occasionally stir for 20 mins or ’til mixture will stiffen and become difficult to mix. Transfer the chocolate mix into a separate bowl.
Then, beat cooled choco mixture w/ a mixer (electric) over medium – high mixer speed about 2 – 3 mins or ’til fluffy and light. Spread the filling into pastry pie shell. To finish, cover then chill for 5 hrs or as long as 24 hrs or ’til set. Before serving, top w/ cream (whipped) then sprinkle w/ choco pcs or curls, if preferred; serves 10.
>> French Silk Pie Recipe
Simply Divine Pumpkin Pie Recipe
Ingredients:
1 box of vanilla filling and pudding (3-1/4 ozs)
1/4 c of sugar (brown); packed firmly
1.5 tsps of pumpkin-pie spice
1-1/4 c of milk
1/4 tsp of salt
1-3/4 c of pumpkin (canned or cooked); mashed
1 Tbsp of butter; melted
1 pastry shell (9-inch); unbaked
Instructions:
Combine pudding-mix, salt, milk, sugar and pumpkin-pie spice. Stir pumpkin and butter in. Pour onto unbaked pastry shell.
Then, bake over 375 deg for 40-45 mins or ’til bottom-crust turns golden-brown and the filling sets. Garnish w/ whipped cream or topping. You can use 3/4 tsp cinnamon, 1/4 tsp ginger and 1/2 tsp nutmeg in place of pumpkin-pie spice.
>> Simply Divine Pumpkin Pie Recipe
Guava Custard Pie Recipe
Ingredients:
1/2 regular can of milk (condensed)
2 c of fresh milk (whole)
3 Tbsps of white sugar
4 pcs of eggs
1 Tbsp of juice (lemon)
6 pcs of guavas (medium)
Pastry shell; baked
Instructions:
Peel the guavas and remove the seeds; then, cut to small pcs. Combine the eggs, the milk, the sugar, the juice (lemon) and the guavas in correct order. Pour in to pastry shell. To finish, bake over 450 deg F about 10 mins. Reduce the heat (325 deg F) then bake for 30 – 40 mins more ’til knife will come clean when taken out after inserting
>> Guava Custard Pie Recipe
Sour Cream Mince Pie Recipe
Ingredients:
1 unbaked pie crust (9-inch)
9 oz of mincemeat (condensed); crumbled
2 c of sourcream
1 c of apple-flavored juice
1 apple (medium); pared & chopped
2 large eggs
1 Tbsp of flour
2 Tbsps of sugar (granulated)
2-3 Tbsps of nuts; chopped
1 tsp of vanilla
Instructions:
Have oven preheated to four hundred twenty-five degrees Fahrenheit.
Combine juice & mincemeat in saucepan. Allow to boil for 1 min. In bowl, have flour stirred into apples then coat evenly, add the mincemeat-mixture. Pour this mixture into pie crust then have it baked briefly for 15 mins.
Combine sourcream, extract, vanilla & sugar in bowl, beat ’til smooth. Have this mixture poured into mincemeat-mixture then sprinkle w/ nuts all over.
Continue baking for 8-10 mins ’til set. Completely cool then chill.
>> Sour Cream Mince Pie Recipe
Banana Cream Pie Supreme Recipe
Ingredients:
1/2 c of scaled milk
2 pcs of egg yolks (large)
1/2 c of sugar (granulated)
3 Tbsps of flour (all purpose)
1-1/2 Tbsps of butter (unsalted)
1 tsp of vanilla
3 pcs of sliced bananas
1-1/2 Tbsps of juice (lemon)
1 pc of crust (nut)
1 c of cream (whipping); whipped into soft peaks
Cream topping (whipped)
1/8 c of nuts (optional)
1 tsp of gelatin powder (unsweetened)
Instructions:
Beat yolks then slowly add sugar, while beating continuously. Add gelatin and flour; beat thoroughly. Slowly add (scalded) milk, while whisking continuously. Transfer on a saucepan then cook above moderate heat; whisk constantly. Let it boil then continue to boil it for a min, while whisking constantly.
Take out from heat then add vanilla and butter; whisk thoroughly till smooth. Let it cool; peel bananas and slice then toss them with (lemon) juice and place inside the refrigerator. Combine one-fourth of whipped cream onto cooled mixture of egg; mix them well and fold in bananas and the rest of cream.
Transfer onto the crust and spread evenly. Spread topping on top. Place inside the refrigerator for two hrs till set.
>> Banana Cream Pie Supreme Recipe
Lemon Drop Pie Recipe
Ingredients:
1 c of lemon drop
3 Tbsps of cornstarch
1/4 tsp of salt
2 Tbsps of flour (all-purpose)
3 pcs of eggs; whites separated from yolks
1/3 c of juice (lemon)
1 Tbsps of lemon zest; grated
2 Tbsps of butter
1-3/4 c of boiling hot water
1 pie crust (9-inch); baked
Instructions:
Pour the water onto lemon drop candies into saucepan then let it stand for 2 hrs. Boil the liquid ’til drops will dissolve, constantly stirring. Combine the dry-type ingredients. Then, sift in to warm liquid, constantly stirring.
Beat yolks ’til lemon-colored. Add butter and yolks to the thickened mix and thoroughly blend. Cook for 3 mins.
Slowly add the zest and juice from the lemon; thoroughly blend. Pour in to the pie crust. Make the meringue then brown in oven.
>> Lemon Drop Pie Recipe
Caramel Candy Pie Recipe
Ingredients:
1 pc of pie crust (9 inch, of your choice)
For the Filling:
1 pk of gelatin (unflavored)
1/4 c of water (cold)
1 c of milk
1 pkg of caramels (14 oz)
1-1/2 c of cream (whipped)
For the Topping:
2 Tbsps of sugar (granulated)
1/4 c of almonds; slivered
Instructions:
Soften the gelatin with water then set on the side. Combine caramels and milk on a saucepan; cook above gentle heat till caramels melt and the mixture becomes smooth, while occasionally stirring. Add the gelatin and stir till dissolved completely.
Place inside the refrigerator for 60 mins till set; stir occasionally. Fold the mixture of caramel onto the cream. Spread onto the crust evenly and place inside the refrigerator for 2 hrs till firm.
Combine almonds and sugar on a skillet above gentle heat; cook till sugar melts and the almonds turn golden, while stirring continuously. Quickly spread onto greased baking sheer or foil. Let it cool to harden; break it apart. Garnish onto the pie.
>> Caramel Candy Pie Recipe
Banana Caramel Pie Recipe
Ingredients:
1 baked pastry-shell
A can of sweetened condensed-milk (Eagle-Brand)
2-3 caramelized bananas
Bars of candy
Frozen cold whip
Instructions:
Pour milk carefully into 9″ pie pan then have it covered w/ foil. Put in shallow large-sized pan filled w/ heated water. Have it baked for about an hour at four hundred twenty degrees Fahrenheit ’til caramel-colored & thick. Beat well ’til smoothened. Cool.
You arrange slices of bananas in pastry shell’s bottom. Pour over milk then add another banana layer. Top w/ whip. Have candies crushed finely then sprinkle them all over pie. Then chill thoroughly prior to serving.
>> Banana Caramel Pie Recipe
Creamy Lemon Meringue Pie Recipe
Ingredients:
1 pc of pie crust (or Graham, 8-inch or 9-inch)
3 pcs of eggs (separated)
14 oz of condensed milk (Eagle Brand, sweetened)
1/2 c of juice (from lemon concentrate)
Food color (yellow)
1/4 tsp of cream-of-tartar
1/3 c of sugar (granulated)
Instructions:
Preheat the oven (350 degrees F). Beat the yolks in a bowl then add juice, condensed milk, and few drops of coloring; stir thoroughly. Pour onto pie crust.
Beat whites of egg and tartar till peaks form soft. Slowly add the sugar, while beating constantly till stiff. Spread over the pie and seal the edges. Bake inside preheated oven foe 12-15 mins till golden. Let it cool and place inside the refrigerator till chilled thoroughly.
>> Creamy Lemon Meringue Pie Recipe
Rice Krispies Pie Crust Recipe
Ingredients:
1 c of Rice-Krispies; rolled
2 Tbsps of white sugar
1/2 c of coconut (desiccated)
1/4 c of butter; melted
Instructions:
Blend all ingredients together then press onto a pie plate (9-inch). Bake about 7 – 8 mins over 425 deg F. Then, let it cool; refrigerate and chill before putting filling in. Goes well w/ ice-cream pies; makes one crust (9-inch).
>> Rice Krispies Pie Crust Recipe
Browned Butter Pecan Pie Recipe
Ingredients:
1/2 c of butter
1/4 c of honey
3/4 c of light corn-syrup
1 c of sugar (granulated)
3 eggs (large)
1 tsp of extract (vanilla)
1/8 tsp of salt
1 unbaked pie crust (9-inch)
1 c of pecans; chopped
Whipping cream
Instructions:
Have oven preheated to four hundred twenty-five degrees Fahrenheit. Cook the butter slowly in saucepan placed over mid-heat for 5-8 mins, don’t stir ’til golden-brown. You pour this into small bowl then set it aside.
Combine salt, extract,, eggs, sugar, honey, & corn-syrup in processor. You add the butter then continue blending. Add the pecans the pulse quickly.
You pour the mixture onto pie crust. Have pie baked for about 10 mins at four hundred thirty-five degrees Fahrenheit then reduce into three hundred twenty-five degrees Fahrenheit then continue baking for 40 mins more.
>> Browned Butter Pecan Pie Recipe
Avocado Cream Pie Recipe
Ingredients:
1 pc of avocados (2 pcs small or large)
1/2 c of juice (lemon)
1 c of milk (condensed, sweetened)
8 oz of cream cheese
8 oz of whipped cream (Cool Whip)
1 pc of pie crust (Graham, 9-inch)
Instructions:
Combine avocados, lemon juice, condensed milk, and cream cheese inside the processor; blend thoroughly. Pour onto the pie crust and garnish it with whipped cream. Place inside the freezer for 45 mins before serving.
>> Avocado Cream Pie Recipe
Bonbons Ice Cream Pie Recipe
Ingredients:
1 prepared choco pie crust
A pint of softened icecream
24 bon-bons icecream nuggets
A pack of whipping cream
Chocolate-flavored syrup
Instructions:
Spoon the icecream into prepared pie crust then cover w/ bonbons. Press them down gently into icecream then freeze.
Prior to serving, you cover the pie w/ whipping cream then drizzle w/ choco syrup all over. Serve at once.
>> Bonbons Ice Cream Pie Recipe
Raspberry and Cocoa Mascarpone Cream Pie Recipe
Ingredients:
3 Tbsps of jam (raspberry)
1 choco-cookie or graham-cracker pie shell (9-inch)
8 ozs of cheese (Mascarpone)
1/4 c of powdered sugar
1/2 c of heavy cream for whipping; chilled
1 Tbsp of powdered cocoa (unsweetened)
1 regular pint of raspberries (fresh)
Instructions:
Spread the jam evenly on base of crust w/ a rubber scraper. Chill crust. Mix cheese, powdered sugar, cocoa and cream together in large bowl. Beat cheese mixture w/ a mixer ’til smooth and spread onto the jam.
Cover w/ cling wrap then chill ’til filling completely sets. A few mins before it is served, arrange raspberries over cocoa-cheese filling. Place pie slices individually on plates then scatter a few raspberries around every slice. This recipe can make 1 pie (9-inch); serves 6 – 8;
>> Raspberry and Cocoa Mascarpone Cream Pie Recipe
Quick and Easy Lemonade Pie Recipe
Ingredients:
1 pack of lemonade-mix (0.18 oz)
1 can of sweetened milk (condensed, 14 ozs)
8 ozs of nondairy topping; whipped
1 graham-cracker pie pastry shell (9-inch)
Instructions:
Combine sweetened milk, lemonade-mix and topping in large mixing bowl.
Mix ’til smooth then pour onto crust. Chill overnight or ’til firm.
>> Quick and Easy Lemonade Pie Recipe
Fried Dried Fruit Pies Recipe
Ingredients:
2 c of dried fruits
Water
1 c of sugar (granulated) plus 1 Tbsp
2 c of flour (all-purpose)
3/4 c of shortening
1 tsp of salt
Instructions:
Put dried fruits directly in saucepan then add water enough to have everything covered. Have it cooked over mid-heat ’til tender. Then drain once done then add 1 c sugar.
You mix 1 Tbsp sugar, shortening, 5-6 Tbsps water, slat & flour. Blend well then roll to form a ball. You pinch out some dough then roll them into 4″ diameter rounds.
Spoon 2 Tbsps of fruit mix on a portion of 4″ pastry, then fold it over & have edges pressed together. You prink the top using your fork.
Have oil heated in stick-free skillet then place the pies into heated oil, have them fried ’til browned on both side.
>> Fried Dried Fruit Pies Recipe
Corn Topped Beef Pie Recipe
Ingredients:
1 & 1/2 lbs of lean beef (ground)
1/2 c of celery; chopped
1 bottle of chili-sauce
1 apple; unpeeled & chopped
1 pack of muffin-mix
1/4 tsp of cumin
1/4 tsp of pepper
8 oz of whole-kernel corn; drained
Instructions:
Cook celery & beef in skillet ’til meat is browned. Drain excess fat off. Add the cumin, pepper, apples, & chili-sauce. You spoon the meat-mixture into 10″ square bake pan.
Follow the package instructions in preparing corn-muffin mix. Add the corn onto butter. You spread the batter over meat-mixture evenly ’til dish’s outer corner.
Have pie baked at four hundred degrees Fahrenheit for 30-35 mins ’til cornbread becomes golden-browned. Cool for 5-10 minx prior to serving.
>> Corn Topped Beef Pie Recipe
White Chocolate Raspberry Cream Pie Recipe
Ingredients:
1.5 c of chilled milk
1 Cool Whip (8 ozs), thawed
2 packs of Instant Pie-Filling and Pudding (JELL-O White-Chocolate Flavored)
3/4 tsp of lemon zest; grated
1 c of raspberries (fresh)
1 graham-cracker pie shell (Honey Maid, 6 ozs)
Instructions:
Pour the milk in mixing bowl. Put in the pudding mix. Beat w/ whisk for a minute ’til mixture thickens. Stir lemon zest and Cool Whip gently in.
Spoon the raspberries to the crust and cover w/ pudding-mixture. Cool in the fridge for 4 hrs ’til set. Then, store pie leftovers, if any, inside the refrigerator. Makes 8 servings.
>> White Chocolate Raspberry Cream Pie Recipe
Best Ever Pie Crust Recipe
Ingredients:
1 c of margarine; softened
1/2 c of powdered sugar
2 c of flour
Instructions:
Combine the ingredients together and mix throroughly. Press mixture onto two pie plates (8-9 inch). Bake over 350 deg F about 15 – 20 mins. Fill w/ any type of filling.
>> Best Ever Pie Crust Recipe
Hot Fudge “Pie” Recipe
Ingredients:
1/4 c of butter or margarine
1/4 c of cocoa
1-1/4 c of white sugar
3 pcs of eggs; well-beaten
1/4 c of flour (all-purpose)
Instructions:
Melt the butter and add it to the combined dry ingredients. One by one, add the eggs, mix thoroughly after every egg. Pour in to an ungreased square-shaped 9-inch pan. To finish, bake over 300 deg F about 30 – 40 mins; serve w/ ice-cream while still warm.
>> Hot Fudge “Pie” Recipe
Fresh Coconut Cream Pie Recipe
Ingredients:
2 c of milk
Salt
1/2 c of white sugar
4 yolks of egg
3 Tbsps of cornstarch
1 tsp of water
1 pastry shell ( 9″); baked
1/2 c of coconut (fresh); grated
1 Tbsp of butter
Half a tsp of vanilla flavor extract
4 whites of egg
1/4 tsp of cream-of-tartar
1/4 tsp salt
1/2 c of coconut (fresh); shredded
1/4 c of white sugar
Instructions:
Combine sugar, salt and milk into a bowl above boiling water. Blend water, yolks and cornstarch then add it to the milk mix. Add the coconut and cook on the top of boiling water ’til custard becomes thick. Add vanilla and butter then cool and top w/ cream (whipped) or meringue.
Beat the whites of egg w/ salt and cream-of-tartar ’til soft-peaks form. Gradually put in 1/4 c of sugar, constantly beating. When the meringue becomes somewhat stiff, lightly pile onto the pie and seal the edges; top w/ coconut. Bake over 400 deg F about 10 mins or ’til lightly brown.
>> Fresh Coconut Cream Pie Recipe
No Bake Pumpkin Pie Recipe
Ingredients:
1 c of chilled milk
1 can of pumpkin (16 ozs)
1 tsp of cinnamon
2 boxes of instant pudding (vanilla, 4 ozs)
1/4 tsp of cloves
1 graham-cracker crust
1/2 tsp of ginger
Instructions:
Pour the milk in mixing bowl. Then, add the pudding; beat w/ whisk for 1-2 mins ’til it thickens. Stir pumpkin along w/ spices in; mix thoroughly.
Next, pour filling into the crust. Refrigerate for 3 hrs or more. Top w/ cream (whipped).
>> No Bake Pumpkin Pie Recipe
Strawberry Pie Recipe
Ingredients:
1 box of strawberry-flavored gelatin (small)
1 c of boiled water
A pint of vanilla-flavored icecream
1/2 c of ice water
1 c of sliced strawberries (fresh)
1 baked pie shell
Whipping cream
Instructions:
Add the gelatin into boiled water , stirring ’til dissolved completely. Then you add the ice water. Have the icecream cut into six pcs then add into heated liquid.
Mix ’til mixture starts to become thick & will mound once spooned. You fold the berries in. Pour this mixture onto cooled pie shell then garnish w/ whipping cream & strawberry slices.
>> Strawberry Pie Recipe
Coffee Chiffon Pie Recipe
Ingredients:
1 pk of gelatin (unflavored)
1 c of sugar (granulated)
1/8 tsp of salt
3 pcs of eggs (separated)
1/4 c of brewed coffee (with chicory); cooled
1 tsp of liqueur (coffee or vanilla extract)
3/8 c of whipped cream (heavy)
1 pc of pie crust (Graham, 9 inch)
Instructions:
Combine salt and gelatin inside a bain-marie; mix thoroughly. Beat coffee and yolks; add onto the mixture of gelatin. Cook, while constantly stirring, till dissolves. Take out from the heat then add liqueur.
Place inside the refrigerator till chilled. Beat whites of egg till peaks have formed soft. Gradually beat in half cup of sugar till stiff. Fold mixture of gelatin and cream. Transfer onto the crust then place inside the refrigerator till firmed.
>> Coffee Chiffon Pie Recipe
Frango Chocolate Cappuccino Mousse Pie Recipe
Ingredients:
1/2 c of butter; softened
1/2 c of confectioner’s sugar
1 c of flour
3 oz of cream cheese; softened
4 tsps of cappuccino powder (instant, Amaretto-flavored)
1 tsp of vanilla extract
1-1/2 c of chocolates (Frango); melted and cooled
2 c of cream (whipped)
1/2 c of pecans; chopped finely
For the garnish:
Chocolates (Frango)
Pecans; halved
Instructions:
Preheat the oven (350 degrees F). Combine confectioner, butter, chopped pecans, and flour; mix them well. Pat firmly onto the base and sides up of a 9 inch pie dish. Bake inside preheated oven for 15 mins.
Take out from the oven then let it cool. Mix (cream) cheese, powdered cappuccino, melted Frango chocolate, and vanilla. Fold the (whipped) cream into the mixture. Spoon onto the crust.
Place inside the refrigerator for three hrs. Serve chilled and garnish as desired.
>> Frango Chocolate Cappuccino Mousse Pie Recipe
Marshmallow Banana Pie Recipe
Ingredients:
3 pcs of bananas
2 c of mini marshmallows
1 pie shell (9 inch); baked, or
Graham-cracker crust; baked
1 pack of instant pudding (vanilla)
Instructions:
Slice the bananas in to pie shell. Meanwhile, prepare filling as stated in package instructions. Pour onto bananas and let it stand for 5 mins. Sprinkle the marshmallows onto the filling then broil about few mins ’til marshmallows turn light brown and chill.
>> Marshmallow Banana Pie Recipe
Butterscotch Meringue Pie Recipe
Ingredients:
1 pc of baked pie crust (9 inch)
1 c of sugar (light brown)
1/4 c of cornstarch
1 c of water
1-2/3 c of milk
1/2 tsp of salt
1/3 c of butter (unsalted)
3 pcs of eggs (separate whites and yolks)
1-1/2 tsps of vanilla extract
1/4 tsp of cream-of-tartar
6 Tbsps of sugar (granulated)
Instructions:
Preheat the oven (400 degrees F). Combine cornstarch, salt, and sugar inside a medium saucepan; mix thoroughly then gradually add milk and water, while constantly stirring. Add the butter and cook above moderate heat till mixture boils and becomes thick. Let it continue to boil for a min.
Take out from heat then gradually add one-half of mixture onto the bowl with yolks, while constantly stirring. Blend onto saucepan and let it boil once more for a minute, while constantly stirring. Take out from heat then add vanilla; blend thoroughly and pour onto crust.
Beat whites with tartar till frothy and smooth. Gradually add sugar, while beating constantly. Continue beating till mixture becomes glossy and smooth. Spread it above the filling and seal onto pie edges tightly.
Bake for 8-10 mins till top becomes browned.
>> Butterscotch Meringue Pie Recipe
Blueberry Bang Belly Recipe
Ingredients:
2 c of flour (all-purpose) plus 3 Tbsps
2/3 c of shortening
2 tsps of baking-powder
1 tsp of salt
1/2 c of milk
4 c of blueberries
1 & 1/2 c of sugar (granulated)
Instructions:
Sift together your flour, salt, & baking powder, Cut in shortening ’til it resembles a course meal. Gradually pour milk in, blend thoroughly. Knead, roll & then fit 1/2 of dough into greased 13×9-inch pie plate.
Combine blue berries, sugar & 3 Tbsps of flour in saucepan. Have it cooked over mid-heat ’til bubbly. Pour over prepared crust then cover w/ the other half.
Have pie baked at heated oven ’til golden browned.
>> Blueberry Bang Belly Recipe
Bran Pie Crust Shells Recipe
Ingredients:
1/3 c of bran
1/2 tsp of salt
2 c of flour; sifted
6 Tbsps of chilled water
2/3 c of shortening
Instructions:
Finely crush the bran to make crumbs; combine w/ salt and flour. Cut 1/3 c of shortening in to cornmeal consistency. Cut the rest of shortening in to pea-type consistency.
Sprinkle chilled water onto mixture, small amounts every time, and mix w/ fork ’til dough turns fairly moist so it holds together. Next, turn dough on wax paper sheet then shape dough to one ball. Lastly, roll it out so it will two pie pans (8″ or 9″).
>> Bran Pie Crust Shells Recipe
Coconut Almond Cream Pie Recipe
Ingredients:
1-1/3 c of coconut flakes (add 1/2 c)
1 c of toasted almonds; chopped finely
3 Tbsps of melted butter (or margarine)
14 oz of milk (condensed, Eagle Brand)
4 pcs of egg yolks (large)
1/2 c of water (at room temperature)
1 tsp of almond extract (or 2 Tbsps of almond-flavored liqueur)
1 pkg of pudding mix (vanilla, not instant)
8 oz of sour cream (at room temperature)
Cream (whipping); whipped
Instructions:
Preheat the oven (325 degrees F). Combine (1-1/3 cups) coconut, butter, and almonds; press mixture firmly onto the base and up the sides of a 9 inch pie dish. Bake inside the oven for 20 mins. Let it cool.
Beat the yolks with (condensed) milk inside the saucepan. Add almond extract, pudding, and water; beat thoroughly till blended well. Cook above moderate heat till bubbly and thick; stir constantly. Let it cool for 15 mins.
Add (sour) cream and beat thoroughly. Add the remaining coconut then stir thoroughly. Pour onto the crust and cover; place inside the refrigerator till chilled. Too it with the cream.
>> Coconut Almond Cream Pie Recipe
Chocolate Rice Pie Recipe
Ingredients:
5 extra-large eggs
1/2 c of sourcream
1 lb of cheese (Ricotta)
A shot of orange-flavored liqueur
1 c of sugar (granulated)
8 oz of softened creamcheese
1/2 c of dry cocoa powder (Hershey)
1 tsp of flavoring (almond)
2 c of cooked rice; drained (Minute-rice)
1/2 c of breadcrumbs
Instructions:
Beat the extract, cocoa, sugar, cramcheese, liqueur, sourcream, Ricotta & eggs together. Add cool rice that was already cooked.
Spread butter over 8″ square bake pan. You add the crumbs then shake off excess. You pour filling in. Have pie baked at three hundred fifty degrees Fahrenheit for about an hour ’til set.
Best when served w/ whipping cream & chocolate shavings.
>> Chocolate Rice Pie Recipe
Easy Chicken Pot Pie Recipe
Ingredients:
1 & 2/3 c of frozen veggie mix; thawed
1/2 c of milk
A can cream-of-mushroom soup
1 c of sliced chicken; cooked
1 c of bake mix (Bisquick)
1 large egg
Instructions:
Have oven preheated to four hundred degrees Fahrenheit. Combine soup, meat & veggies then pour mixture into 9″ pie pan.
Combine the rest of the ingredients using your fork ’til blended well. Pour this mixture in pie pan. Have it baked for about 30 mins ’til golden-browned.
>> Easy Chicken Pot Pie Recipe
Coconut Dream Pie Recipe
Ingredients:
1 pc of baked pie crust (9 inch, cooled)
For the Filling:
2/3 c of sugar (granulated)
1/4 c of cornstarch
1 c of coconut milk (unsweetened)
1/4 tsp of salt
1-1/2 c of milk (whole)
4 pcs of egg yolks (large)
3 Tbsps of butter (unsalted, cut into tablespoons)
2 tsps of vanilla
1-1/2 c of sweetened coconut (toasted); shredded
For the Topping:
1-1/2 c of cream (heavy)
1 tsp of vanilla
2 Tbsps of powdered sugar
Nutmeg (freshly grated, for garnish)
Instructions:
Combine cornstarch, salt, and sugar inside a saucepan till mixed well. Gradually add quarter cup (coconut) milk, while whisking thoroughly till formed to paste and smooth. Add remaining (coconut) milk with (whole) milk; let mixture boil gently above moderate heat, while constantly whisking. Take out from heat.
Whisk yolks inside a bowl till smooth. Add half cup mixture of coconut; whisk thoroughly then add onto saucepan. Increase heat then let it boil, while constantly whisking. Continue boiling for a min or till thick, whisk constantly.
Take out from heat then scrape bottom and whisk thoroughly till smooth. Add pieces of butter and whisk till they melt. Add (1-1/4 cups) of shredded coconut with vanilla; whisk them well. Spoon onto the crust then wrap a plastic wrapper directly onto the filling; place inside the refrigerator for four hrs till chilled thoroughly.
Beat cream gently for half a min. Add vanilla with powdered sugar; beat thoroughly till peaks form soft and mixture becomes smooth. Remove plastic wrapper and spread over mixture of cream. Sprinkle nutmeg above and saved shredded coconut.
>> Coconut Dream Pie Recipe
Coconut Cherry Pie Recipe
Ingredients:
1 pastry shell (unbaked)
A can of cherry-pie filling
1/4 c of sugar (granulated)
1/2 c of flour (all-purpose)
1 c of coconut
1/4 c of butter
Instructions:
Have pastry shell baked for about 5 mins at four hundred fifty degrees Fahrenheit ’til browned.
Heat the filling ’til boiling then pour over pastry shell. have butter melted then add sugar & flour. Add the coconut, sprinkling them over filling.
Have pie baked at three hundred fifty degrees Fahrenheit for about 20 mins ’til browned.
>> Coconut Cherry Pie Recipe
Nutter Butter Chocolate Cream Pie Recipe
Ingredients:
24 pcs of sandwich mini cookies (NUTTER BUTTER Peanut-Butter); divided
24 marshmallows (large)
Cocktail peanuts (unsalted, Planters); chopped
1/2 c of choco chips (semisweet)
1/2 c of milk
1.5 c of cream (heavy); whipped & divided
8 pcs of cookies; coarsely chopped & put aside
1/4 c of margarine or butter; melted
Instructions:
Crush cookies (16 pcs) finely to create crumbs. Combine margarine or butter and crumbs then press on side and bottom of pie baking plate (9-inch) and chill. On low stove heat, put milk, marshmallows and choco chips in 2 quart saucepan and stir ’til smooth and melted. Remove pan from the heat and completely cool.
Fold in 1.5 c of cream (whipped) and cookie pcs (chopped) gently to the marshmallow mix. Spoon filling into crust and chill about 3 hrs or more. Garnish w/ the rest of cream (whipped) along w/ chopped up peanuts when serving
>> Nutter Butter Chocolate Cream Pie Recipe
Chocolate Icebox Pie Recipe
Ingredients:
2 c of milk
1-1/2 oz of chocolate (baking)
1/2 tsp of salt
2/3 c of sugar (granulated)
3 Tbsps of cornstarch
3 pcs of egg yolks (large)
2 Tbsps of butter (unsalted)
1 tsp of vanilla
Instructions:
Scald the milk together with chocolate. Combine cornstarch, sugar, and salt; stir onto the milk. Cook inside a bain-marie for ten mins till thick. Add little mixture onto the beaten yolks; add onto the bain-marie then cook again for two mins, while stirring constantly.
Add vanilla and butter; let it cool then beat thoroughly. Pour onto the crust and top it with (whipped) cream. Place inside the refrigerator till firmed and chilled.
>> Chocolate Icebox Pie Recipe
Chicken Pot Pie Recipe
Ingredients:
2 c of flour; unsifted
2/3 c of cornmeal
1 & 1/2 tsps of paprika
1/2 tsp of dried mustard
1/2 tsp of dili
1/2 c of butter; chilled; sliced into pcs
2 Tbsps of chilled veggie shortening
1 & 1/2 lbs of skinned & deboned chicken-breasts
1/3 of butter
1/2 c of flour
4 chicken bouillon-cubes
1 c of thick cream
1 pack of frozen broccoli, green beans, pearl onions & redpepper mix; thawed
10 oz of peas (frozen); thawed
1 egg (large); beaten w/ 1 Tbsp of water
Instructions:
Combine spices, salt, cornmeal & flour in processor then add the shortening & butter. Pulse ’til crumby. Add 1/3-1/2 c of cold-water ’til dough forms into ball then remove from processor & slightly flatten.
You have it wrapped in cling wrap then chill for half an hour. Roll out dough into floured working surface into 16×14″ rectangle.
Slice it crosswise to half-inch strips then weave them tightly together on bake sheet lined w/ foil. Have it wrapped w/ cling-wrap then chill.
Have chicken covered w/ cold-water then boil. You reduce the heat then simmer w/o cover ’til meat turns tender. Transfer into platter then refrigerate w/ cover. Have the liquid measured to have 3 c then set it aside.
Using that saucepan, you melt the butter then add flour in. Stir while cooking ’til it boils. Add the reserved liquid, pepper, salt, paprika, bouillon & cream. Continue boiling, stir ’til thick.
Have oven preheated to four hundred degrees Fahrenheit. Have chicken cut into inch-sized cubes. Pour sauce over w/ veggies. Have it heated then spoon evenly into buttered 2 & 1/2-qt casserole.
Have pastry inverted over the dish’s top then you remove the foil. You trim the pastry edges. Pinch forming rims, then crimp the edges.
Have the pastry brushed w/ eggwash then bake pie ’til golden-browned & filling turns bubbly, approx 45 mins.
>> Chicken Pot Pie Recipe
Apricot Pie Recipe
Ingredients:
4 c of apricots; freshly sliced
1 c of white sugar
Nutmeg (ground)
1/3 c of flour (all-purpose)
1 Tbsp of juice (lemon)
Double crust (9-inch) pastry
Milk
Sugar, if needed
Instructions:
Toss sugar, nutmeg, flour along w/ apricots in mixing bowl. Sprinkle w/ juice then mix thoroughly. Press on pie pan (9-inch); add in filling. Next, roll the rest of the pastry for a lattice-crust.
Next, place it over the filling and seal then flute the edges. Then, brush w/ milk; sprinkle w/ sugar. With a foil, loosely cover the pastry edges. Bake over 375 deg F about 45 – 55 mins or ’til golden-brown.
>> Apricot Pie Recipe
Baked Coconut Pie Recipe
Ingredients:
1 & 1/2 c of sugar (granulated)
2 Tbsps of flour
3 large eggs
1 & 1/2 c of milk
4 Tbsps of butter
3.5 ounces of coconut
A dash salt
1 tsp extract (vanilla)
1 pie-shell (unbaked)
Instructions:
Combine flour, sugar, eggs, salt, vainlla, coconut & butter. Blend well w/ beater. Have mixture poured into your pie crust.
Bake it for about 10 mins at four hundred degrees Fahrenheit. Adjust into three hundred twenty-five degrees Fahrenheit then continue baking for additional 45 mins.
>> Baked Coconut Pie Recipe
Can’t Go Wrong Pie Crusts Recipe
Ingredients:
3 c of pastry flour
1-1/4 c of shortening
5 Tbsps of chilled water
A tsp salt
A pc of egg; well-beaten
1 Tbsp of vinegar (white)
Instructions:
Sift salt and flour into large mixing bowl. W/ pastry cutter, cut shortening in ’til blended well. In 1 cup-liquid measuring glass, mix vinegar, egg and water . Blend the egg mix into the flour mix w/ use of fork.
Divide dough into 3 equal pcs. Roll every piece out on surface floured lightly or you can wrap w/ cling wrap then freeze. This recipe makes three 8 inch crusts.
>> Can’t Go Wrong Pie Crusts Recipe
Ambrosia Cream Pie Recipe
Ingredients:
11 oz of canned orange segments (Mandarin); drained well
8 oz of canned pineapple (crushed); drained well
1 c of milk (whole)
1 pkg of pudding & pie filling mix (small, vanilla)
1 c of nondairy topping (frozen, whipping); thawed
4 oz of coconut flakes (sweetened)
6 oz of pie crust (crumbs)
Additional topping (whipped)
Additional coconut (sweetened)
Instructions:
Chop the oranges then gently press them along with pineapple in paper towel(s) to absorb excess liquid. Combine pudding & filling mix and milk; stir thoroughly. Add the topping then stir thoroughly. Add the coconut, pineapple, and oranges; stir thoroughly.
Pour onto the crust and cover. Place inside the refrigerator till firm. Garnish additional coconut and topping, if preferred.
>> Ambrosia Cream Pie Recipe
Berry Cheesecake Pie Recipe
Ingredients:
3 c of finely-ground Graham-crackers
3/4 c of melted butter
3 Tbsps of raspberry/strawberry gelatin
12 oz of softened creamcheese
1/3 c of water
14 oz of sweetened milk (condensed)
1 c of shaved milk-chocolate
3/4 c of thick cream
1 Tbsp of sugar (granulated)
2 Tbsps of liqeuer (strawberry/raspberry)
1/4 c of raspberries (fresh) or strawberry halves
Instructions:
Have oven preheated to three hundred fifty degrees Fahrenheit. For the crust: you combine butter in crumbs then stir ’til moistened evenly. Lightly press this into sides & bottom of 9″ pie pan. Have it baked about 10 mins then transfer into racks to cool.
For the filling: You sprinkle the gelatin all over water then leave for 3 mins ’til gelatin softens. Have it heated over mid-heat ’til gelatin melts & liquid turns clear. Slightly cool.
Beat creamcheese in bowl ’til creamy & smooth. Add the milk then beat continuously ’til smooth. Set on low-speed then drizzle gelatin-mixture. Adjust to mid-speed then beat for additional 2 mins ’til smoothened.
In another bowl, you beat 3/4 c thick cream at mid-speed ’til foamy. Adjust to mid-high then beat ’til soft-peaked. Fold the whipping cream & chocolate shavings in gently into creamcheese-mixture. You spoon this mixture onto crust then refrigerate for 4 hrs ’til firm.
For the garnish: Beat sugar & 1/2 c thick cream ’til soft peaked. Drizzle w/ liqeuer then beat at mid-high speed ’til stiff-peaks are formed. Place in piping bag w/ star-tip. Start piping rosettes atop cheesecake then garnish w/ strawberries or raspberries.
>> Berry Cheesecake Pie Recipe
Cheddar Crumble Apple Pie Recipe
Ingredients:
1 unbaked pie-shell (9″) w/ rim
1/2 c of flour (unbleached) plus 4 tsps
1/2 tsp of cinnamon
1/3 c of sugar (granulated)
1/3 c of brown-sugar
5 tsps of butter
1 & 1/2 lbs of Grany-Smith apples
1 tsp juice of lemon
1 & 1/2 c of cheese; grated
1/4 tsp of nutmeg
Instructions:
Topping: You combine 1/2 c flour, sugars, & cinnamon, blend butter in ’til crumbly then set it aside.
For the filling: You toss the apples & juice of lemon together then add flour, nutmeg & cheese. Toss & mix thoroughly. Have the apples arranged around crust then sprinkle w/ topping.
Have pie baked at three hundred seventy-five degrees Fahrenheit for 40-50 mins. Best when served warm w/ vanilla-flavored icecream.
>> Cheddar Crumble Apple Pie Recipe
Tuna and Herb Pie Recipe
Ingredients:
8 whole-meal bread slices; remove crusts
4 large eggs
1/2 c of plain yogurt
3/4 c of milk
1 Tbsp juice of lemon
Ground pepper (black0
15 ounces of tuna in can; drained & flaked
2 small shallots; chopped finely
1/2 c of grated cheese (Cheddar)
1 Tbsp of chopped dili
Instructions:
Have bottom of stick-free shallow 7×11″ tin pan lined w/ sliced of bread. Combine pepper, juice, yogurt, milk & eggs together then whisk well. You spread the tuna all over the slices of bread then sprinkle w/ shallots, dili & cheese.
You pour egg-mixture slowly all over then tuna then bake pie at three hundred degrees Fahrenheit for about 25 to 30 mins ’til filling sets. Slice into serving-size squares.
>> Tuna and Herb Pie Recipe
Raspberry Truffle Cream Pie Recipe
Ingredients:
1 pack of raspberry-chips (Hershey’s, 10 ozs)
1/3 c of milk
8 ozs of nondairy topping (frozen); whipped & thawed
2 c of mini marshmallows
1 crumb piecrust (6 ozs)
Topping, whipped, if preferred)
Instructions:
Place milk and raspberry-chips in microwave safe bowl. Microcook over High about 1 min or ’til chips melt and the mixture becomes smooth if stirred. Put in marshmallows and microwave over High about 1 min and stir. Microwave for 30 sec more everytime, stirring every after heating, ’til marshmallows melt.
Spread half a cup of chip mix onto base of piecrust. Cool the rest of mixture up to room-temperature and fold topping (whipped) in and spoon onto the piecrust. Cover and chill for 4 – 6 hrs or ’til firm. If preferred, garnish w/ topping (whipped) when serving.
>> Raspberry Truffle Cream Pie Recipe
Luscious Lime Pie Recipe
Ingredients:
1/4 c of margarine or butter
2.5 c of mini marshmallows
1 pack of gelatine (unflavored)
1/4 c of chilled water
2.5 c of 100%PRCTG%-natural cereal (Quaker)
1 regular can of sweetened milk (condensed)
1 c of juice (lime, fresh or bottled)
1 c of cream (heavy); whipped
10 small drops of food color (green)
4 small drops of food color (yellow )
Instructions:
For the crust, put the cereal into greased large bowl. Meanwhile, melt butter and marshmallows together in heavy pan on low stove heat. The, pour mixture over the cereal and mix thoroughly.
Grease hands and evenly press the mixture onto sides and bottom of greased 9 inch pie-plate w/ your hands and chill. Meanwhile for the filling, first soften the gelatine w/ chilled water and stir on low stove heat ’til dissolved. Mix gelatine, juice, food colors and milk (condensed).
Chill ’til mixture turns to thicken slightly. Fold the cream (whipped) into the gelatine mix and chill ’til mixture will mound. Spoon in to cooled crust. To finish, chill ’til set.
>> Luscious Lime Pie Recipe
Chocolate Ice Cream Pie Recipe
Ingredients:
6 oz of semi-sweet choco chips
5 oz of milk (evaporated)
2 c of mini mallows
1 qt of softened vanilla icecream
1 Graham-cracker crust (9-inch)
Instructions:
Combine choco chips, mallows & milk in thick saucepan then have mixture cooked over mid-heat. Stir often ’til mallows melt then cool.
You layer one-half of icecream & choco sauce into prepared crust. Then repeat the layering. Cover & freeze ’til pie becomes firm. Stand pie at room-temp for 5 mins prior to serving.
>> Chocolate Ice Cream Pie Recipe
Foolproof Meringue Recipe
Ingredients:
1 Tbsp of cornstarch
3 pcs of whites of eggs
1/2 c of boiling hot water
2 Tbsps of chilled water
1 tsp of vanilla flavr extract
6 Tbsps of white sugar
Instructions:
Mix the cornstarch and chilled water in saucepan, add the boiling hot water then cook, constantly stirring ’til clear. Then, let it cool. Next, beat sugar and whites. Add the vanilla flavor extract.
Continue beating ’til peaks are formed. Add the cooled cornstarch-mix. Mix then beat ’til stiff-peaks are formed. Spread onto pie.
>> Foolproof Meringue Recipe
French Silk Chocolate Pie Recipe
Ingredients:
1 pastry pie shell (baked, 8-inch)
1/2 c of butter
1 chocolate square (1 oz, unsweetened)
1/2 tsp of vanilla flavor extract
3/4 c of white sugar
2 pcs of eggs
Instructions:
First, melt the chocolate then let it cool. Then, cream the butter while slowly adding sugar; cream well. Stir melted, cooled chocolate in. Add the vanilla.
One by one, add the eggs beating five mins after every addition. Then, turn the filling in to the cooled pie shell. To finish, chill the pie inside the freezer about 10 mins and into the fridge for 1-2 hrs before it is served.
Garnish w/ nuts and whipping cream, if preferred.
>> French Silk Chocolate Pie Recipe
Coconut Cream Pie Recipe
Ingredients:
For the Filling:
1/4 tsp of salt
4 Tbsps of sugar (granulated)
2 c of milk (whole)
3 pcs of egg yolks; beaten slightly
1 c of coconut; shredded
1 pc of baked pie crust (9 inch)
2 tsps of vanilla extract
5 Tbsps of flour
For the Meringue:
2 pcs of egg whites (large)
4 Tbsps of sugar (granulated)
1/2 c of coconut; shredded
Instructions:
Combine salt, sugar, and flour then add yolks and milk; mix thoroughly and cook till thick. Add vanilla and a cup of coconut. Let it cool for a while. Transfer onto the crust.
Beat the whites of egg till foamy. Gradually add sugar, while beating continuously till sugar has blended well. Continue to beat till mixture becomes stiff. Spread above the filling and sprinkle it with half cup of coconut.
Place inside the oven and bake (325 degrees F) for fifteen mins till slightly brown.
>> Coconut Cream Pie Recipe
Apple Cream Pie Recipe
Ingredients:
1/4 c of margarine or butter; melted
1/4 c of walnuts; roughly chopped
1/4 c of juice (lemon)
1.5 c of graham-cracker crumbs
1/4 tsp of cinnamon (ground)
1 can of sweetened milk (condensed, 14 ozs)
1 c of sour-cream (low fat)
1 Tbsp of white sugar
1 can of apple filling for pies (16 ozs)
1/4 tsp nutmeg (ground)
Instructions:
Preheat the oven 350 deg F). Meanwhile, combine melted margarine or butter w/ graham-cracker crumbs inside a baking pan (1-quart). Press mixture onto base of pan evenly. Blend milk, juice and sour-cream together in medium bowl.
Spoon and evenly spread mixture onto layer of graham-cracker crumb.
Then, spoon apple-pie filling onto creamed layer then bake about 25-30 mins or ’til set. Slightly cool.
Mix sugar, walnuts, nutmeg and cinnamon together in bowl. Then, top pie w/ nuts. Serve cold or warm.
To create own apple filling. Wash, pare then core 3-4 crisp, firm apples. Then toss fruit in saucepan while slicing apples and add 1/2 Tbsp of juice of lemon so apples do not brown.
Add 1 c of white sugar, 1/2 tsp of cinnamon, salt, nutmeg and 3 Tbsps of cornstarch onto fruit. Then, pour 1.5 c of water; bring to boil, frequently stirring. Reduce heat then simmer ’til it thickens.
>> Apple Cream Pie Recipe
Oregon Fruit Pies Recipe
Ingredients:
A can of cherries (Royal-Anne); undrained
1/2 c of sugar (granulated)
2 Tbsps of cornstarch
2 c of flour
1/2 c of shortening
1/2 tsp of salt
5-6 Tbsps of ice water
Oil
Instructions:
Mix sugar & cornstarch in saucepan placed over mid-heat. You add the cherries w/ juice. Allow to boil for 3-4 mins, stir often ’til sauce turns transparent. Slightly cool.
Mix salt & flour then blend shortening in ’til it resembles coarse textured crumbles. Gradually add water enough ’til dough binds together. Form into a ball then have dough divided into 12 pcs.
Have every piece rolled out in floured working surface into 5-inch circles. Place 1/4 c filling into every circle then fold it over & seal the edges w/ fork.
Have 1 & 1/2-inches oil heated in fry pan. Cook pies for 3 mins in batches ’til golden-brown in each side. Let them drain well on paper-towels. Sprinkle w/ icing sugar once cooled.
>> Oregon Fruit Pies Recipe
Pecan Meal Pie Crust Recipe
Ingredients:
2 c of pecan-meal
4 Tbsps of butter (unsalted); softened
1/4 tsp of salt
3 Tbsps of white sugar
Instructions:
Mix all the ingredients together. Blend w/ fork ’til moistened uniformly. Preheat the oven (375 deg F).
Then, grease pie baking plate (9″ or 10″). With use of flat bottommed glass or with fingertips, evenly press mixture onto sides and bottom of pie baking plate. To finish, bake for 10-15 mins ’til rich-brown
>> Pecan Meal Pie Crust Recipe
Cheddar Crust Apple Pie Recipe
Ingredients:
1 & 3/4 c of flour (all-purpose)
1/3 c of butter flavored shortening
3-4 Tbsps of ice water
1 & 1/2 c of finely-shredded cheese (Cheddar)
5 c of peeled & thinly-sliced cooking-apples
1 & 3/4 c of sugar (granulated)
1 tsp of cinnamon (ground)
1/4 tsp of salt
1/3 c of butter
Instructions:
Topping: You mix 3/4 c flour, 3/4 c sugar & 1/4 tsp salt in mixing bowl. Blend the butter in ’til mixture becomes crumble. Stir the Cheddar in gently.
You stir 1 c flour & 1/4 tsp of salt, blend shortening in ’til it resembles small sized peas. Add the cheese then sprinkle mixture w/ 1 Tbsp water, tossing w/ fork ’til moistened & molded into ball.
You roll the dough out into floured working surface into 12″ circle. Fit into 9″ pie pan. Trim edges w/ 1/2-inch then fold this under the pastry. Don’t prick.
You combine the sugar, apples, 1/4 c flour, 1/4 tsp salt & cinnamon in mixing bowl, blend well then transfer into crust. Sprinkle the topping over your filling then have edges covered w/ foil.
You bake the pie at three hundred seventy-five degrees Fahrenheit for about 25 mins. You remove the foil sheet then bake continuously for 20-25 mins more ’til top becomes golden & fruit turns tender.
>> Cheddar Crust Apple Pie Recipe
Mile-High Lime Pie Recipe
Ingredients:
1 can of sweetened milk (fat-free condensed, 14 ozs)
1 c of sour-cream (reduced-fat)
1/3 c and 2 Tbsps of juice (lime)
5 small drops of food color (green), optional
A carton of whipping cream topping (reduced-fat, 8 ozs); frozen & thawed
A graham-cracker crust (8-inch, reduced-fat)
Instructions:
In mixing bowl, mix sour-cream, juice, milk then food color if preferred. Fold the topping (whipped) in. Pour filling into crust. Chill for 12 hrs or more; makes 8 servings.
>> Mile-High Lime Pie Recipe
Magic Pumpkin Pie Recipe
Ingredients:
1 pastry shell (9 inch); unbaked
1 can of pumpkin (16 ozs)
1 can of sweetened milk (condensed, 15 ozs)
1 pc of egg
3/4 tsp of cinnamon
Half a tsp of salt
Half a tsp of nutmeg
Half a tsp of ginger
Instructions:
In a large mixing bowl, combine all the ingredients but the pastry shell. Pour mixture in to pastry shell. Then, bake over 375 deg F about 50 – 55 mins or ’til knife will come clean when taken out after inserting. Cook then refrigerate for an hour or more then serve w/ topping or cream (whipped).
>> Magic Pumpkin Pie Recipe
Caramel Apple Pie Recipe
Ingredients:
1 & 1/2 c of graham-cracker crumbs
1 & 1/2 tsps of cinnamon
3 Tbs of sugar (granulated)
1/3 c of melted butter
1 & 1/4 c of pecans; chopped
3/4 c of caramel icecream topping
5 peeled Granny-Smith apples; cored & thinly-sliced
1/2 c of brown-sugar
5 Tbs of butter
1/4 tsp of salt
8 oz of creamcheese
1 large egg
1 tsp of extract (vanilla)
1/4 c of sugar (granulated)
3/4 c of heavy whipping cream
1/2 c of caramel-topping
2 Tbs of sugar
Instructions:
Have oven preheated to three hundred seventy-five degrees Fahrenheit. For the crust: Combine, sugar, butter, crumbs & cinnamon in medium bowl, blend well then press lightly into 10″ pie pan including sides.
Have crust baked for 6-8 mins ’til golden. Have the shell removed from the oven then completely cool. You pour the caramel icecream topping onto shell then sprinkle it w/ 1 c pecans. Have it refrigerated for a while.
For the filling: You melt butter in skillet placed over mid-heat. You add the salt, cinnamon & brown-sugar, stirring w/ wooden ladle. Have the apples added then stir. Let it cook slowly over mid-heat for 15-20 mins ’til tender & soft.
Allow to cool about 10 mins then pour this onto pie crust. Have the oven temp reduced to three hundred fifty degrees Fahrenheit.
For the cheese-topping: You combine sugar & cream cheese, stir for 6 specs ’til smoothened. Then add juice, vanilla & egg, beating quickly ’till well-blended.
You pour the filling into pie crust then bake it for half-an-hour. You remove it from the oven, cool and have it refrigerated for 4 hrs.
Thirty minutes prior to serving remove from your fridge then top w/ whipping cream & sugar then add pecans & caramel, swirling w/ knife.
>> Caramel Apple Pie Recipe
Pineapple Cheese Pie Recipe
Ingredients:
16 oz of softened creamcheese
1 c of icing sugar
1/4 tsp of extract (almond)
1 tsp of extract (vanilla)
1 c of whipped cream
8 oz of pineapples; crushed
Graham-cracker crust
Instructions:
Beat creamcheese, extracts & vanilla together ’til smoothened. You then add the pineapples. Then pour this mixture into prepared crust. You whip the cream w/ sugar then pipe beautifully over pie prior to serving.
>> Pineapple Cheese Pie Recipe
Apple Cider Pie Recipe
Ingredients:
2 tsps of vinegar (cider)
1/4 c of chilled water
1/3 c of butter or margarine (cold); cut to small pcs
2 c of flour (all-purpose)
1/4 c of solid shortening (vegetable)
3 c of apple-cider
3/4 c of white sugar
1.5 tsps of white sugar
1/2 tsp of cinnamon (ground)
1/4 c of flour (all-purpose)
1/8 tsp of nutmeg or mace (ground)
5 pcs of apples (Braeburn or Granny-smith, large, 2.5 lbs)
3 pcs of apples (Cortland or Golden-Delicious, large, 1.5 lbs)
Instructions:
Boil the apple-cider in saucepan for 20 mins or ’til reduced into half a cup then cool for 20 mins. This may be prepared three days before. To create crust, mix vinegar and water in measuring cup. Process butter, shortening and flour w/ on and off turns ’til coarse-textured crumbs will form.
While the processor is still on, add the water-mixure. Process ’til dough leaves the side of the bowl. Mix vinegar and water in a measure (1-cup) so crust can be formed by-hand. Put the flour into medium bowl.
Next, cut shortening and butter in w/ two knives or a pastry cuter ’til mixture will resemble coarse-textured crumbs. Then, stir water mix in w/ fork ’til crumbs will together clump in one dough. Then, gather the dough to one ball and divide into two, flatten every half into one disk then wrap w/ wax-paper.
Refrigerate for 45 mins or ’til fairly firm to roll. Prepare the filling by combining flour, mace/nutmeg, cinnamon along w/ sugar in large mixing bowl. Half, core then pare apples. Then, cut every half to wedges 1/2-inch thick and cut the wedges into half-crosswise.
Put in sugar mix along w/ reduced apple-cider. Toss ’til coated evenly. Preheat the oven (425 deg F). Next, position the rack into lowest-part of the oven.
Prepare pie pan (9-inch). Roll 1/2 dough out to a 12 inch circle on lightly-floured surface w/ lightly-floured pin. Fit the circle in pie pan. Spoon the filling onto piecrust, making sure it’s higher on the middle.
Roll the rest of dough to a 12 inch circle. Put it over the filling and press the edges then roll them up so a rim evenly forms. Crimp or flute decoratively and brush the top w/ water. Sprinkle w/ 1.5 tsps sugar.
Then, cut the slits on the top so steam can escape. Put the pie onto baking sheet so drips may be caught, if there are any. Bake 25 mins then reduce temperature (350 deg F).
Bake 40 – 50 mins more ’til crust turns golden-brown, apples become tender if pierced thru slit then the juices will bubble. When done, remove it and transfer to rack. Can be served completely cool or while still warm.
>> Apple Cider Pie Recipe
Candy Apple Walnut Pie Recipe
Ingredients:
6 c of thinly-sliced apples
2/3 c of walnuts; chopped
1/2 c of cinnamon
Red-hot candies
1/3 c of sugar plus 2 Tbsps; divided
1/3 c of flour (all-purpose)
2 deep dish pie pastry
1 cantaloupe (medium)
3 oz of softened creamcheese
1/4 c of sugar (granulated)
2 small envelopes of gelatin (unflavored)
1/2 c juice of orange
1 Graham-Cracker crust; chilled
Cantaloupe-balls
Sweetened whipping cream
Instructions:
Toss apples, cinnamon, walnuts, flour, 1/3 c sugar & candies together in bowl. Have this poured into pie pastry. You break the 2nd crust into tiny pieces then toss it w/ 2 Tbsps sugar. Generously sprinkle this over the apples.
Have it baked at three hundred seventy-five degrees Fahrenheit for 55-60 mins ’til candies will melt & will bubble over crumbles-crust. Completely cool.
Have the melon cut into half then peel it & have seeds removed. Slice into small chunks then process in blender ’til smooth. Mix 1/2 c pureed melon & creamcheese in blender ’til smooth.
You add the other half of puree then set mixture aside. You mix juice, gelatin & sugar together in saucepan, leave for 2 mins. Have it cooked over low-heat, stir ’til sugar & gelatin will dissolve.
Gradually add melon mix in, stir well. You pour this mixture into the chilled pie-crust. Put back in your fridge & chill ’til firm. You spread the whipping cream above & garnish w/ cantaloupe-balls.
>> Candy Apple Walnut Pie Recipe
Deep South Lemon Pie Recipe
Ingredients:
5 pcs of egg whites (large)
2 Tbsps of sugar (granulated)
14 oz of milk (condensed, sweetened)
1/2 c of juice (lemon)
1/2 tsp of food color (yellow)
1 pc of baked cracker crust (Graham)
Instructions:
Prepare the Graham pie crust as stated in its package instructions. Bake (350 degrees F) for eight mins. Save half cup of the crumbs. Grate a tablespoon of lemon zest then sprinkle onto the crust and let it stand till filling is done.
Beat the whites of egg till stiff then gradually add sugar. Combine (condensed) milk, food color, and juice inside a bowl; mix thoroughly and fold onto beaten whites of egg. Pour onto the crust then sprinkle the saved crumbs. Place inside the refrigerator.
>> Deep South Lemon Pie Recipe
Raspberry Pie Recipe
Ingredients:
Graham-cracker crust
8 oz of softened creamcheese
1/2 c of sugar (granulated)
1 tsp of extract (vanilla)
1 box of raspberries (large) w/ juice; frozen
2 Tbsps of cornstarch
3 Tbsps of sugar (granulated)
Cool-whip
Instructions:
Have oven preheated to three hundred fifty degrees Fahrenheit. You beat the creamcheese, extract, sugar & eggs together then pour this mixture all over prepared crust. Have pie baked for 15-18 mins ’til set. Cool.
Have the raspberries heated then add 3 Tbsps sugar, blend cornstarch in to thicken. Cool then spread this mixture all over the filling. Pipe w/ cream as desired. Have it refrigerated for hours prior to slicing.
>> Raspberry Pie Recipe
German Chocolate Pie Recipe
Ingredients:
4 oz of German Sweetened Chocolate (Baker’s)
1/4 of butter
13 oz of milk (evaporated)
1 & 1/2 c of sugar (granulated)
3 Tbsps of cornstarch
2 large eggs 1/8 tsp of salt
1 tsp of extract (vanilla)
1 & 1/3 c of coconut
1 pie crust (9-inch); unbaked
1/2 c of pecans; chopped
Instructions:
Have butter & chocolate melted in saucepan placed over low-heat, stir ’til blended well. You remove pan from the heat then blend milk in gradually.
Mix salt, cornstarch & sugar. Beat extract & eggs in then blend choco mixture in gradually. You pour this into prepared crust.
Have pecans & coconut combines then sprinkle this over filling. Have pie baked for 45-50 mins at three hundred seventy-five degrees Fahrenheit ’til browned & puffed.
Cool about 4 hrs before slicing.
>> German Chocolate Pie Recipe
Pumpkin Chiffon Pie Recipe
Ingredients:
3 pcs yolks of eggs
3/4 c of sugar (brown)
1.5 c of pumpkin (canned)
1/2 tsp of salt
1/2 tsp of nutmeg
1 tsp of cinnamon
1 pack of gelatine (plain)
1/4 c of chilled water
1/2 c of milk
3 pcs of whites of eggs; beaten stiffly
1 piecrust (9 inch); baked
1/4 c of white sugar
Instructions:
Combine yolks, sugar, pumpkin, salt, cinnamon, nutmeg and milk together. Cook over boiling water ’til thick, constantly stirring. Soak the gelatine into chilled water and mix in the heated mixture. Next, chill ’til set partially.
Beat the whites then add in sugar; beat ’til stiff. Then, fold in to the pumpkin mix. Pour onto cooled piecrust and refrigerate ’til set. When serving, garnish w/ cream (whipped).
>> Pumpkin Chiffon Pie Recipe
Famous Pumpkin Pie Recipe
Ingredients:
2 pcs of eggs; beaten slightly
16 oz of pumpkin (canned)
3/4 c of sugar (granulated)
1/2 tsp of salt
1 tsp of cinnamon (ground)
1/2 tsp of ginger (ginger)
1/4 tsp of cloves (ground)
12 oz of evaporated milk (canned)
1 pc of pie crust (unbaked, 9 inch)
Instructions:
Combine eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves, and milk; mix thoroughly. Pour onto the crust and bake inside preheated oven (425 degrees F) for fifteen mins. Lower down the temperature (350 degrees F) and bake for another 40-50 mins. Let it cool and garnish Cool Whip if preferred.
>> Famous Pumpkin Pie Recipe
Buttermilk Cream Pie Recipe
Ingredients:
14 Tbsps of sugar (granulated)
6 Tbsps of flour
1-1/3 c of buttermilk
5 oz of milk (canned, evaporated)
3 pcs of egg yolks (large)
1 tsp of vanilla
1 pc of baked pie crust (9 inch)
For the Meringue:
3 pcs of egg whites (large)
6 Tbsps of sugar (granulated)
1/4 tsp of baking powder (Calumet)
Instructions:
Combine flour with sugar then add milk, yolks, and buttermilk; stir till smooth. Transfer on a saucepan above moderate heat; stir continuously till thick and boiling. Take out from the heat then let it cool; add the vanilla. Pour onto the pie crust.
Beat the whites of egg till stiff then gradually add the sugar, while beating constantly. Fold Calumet powder onto the mixture. Spread above the filling. Bake (325 degrees F) for fifteen mins.
>> Buttermilk Cream Pie Recipe
Lime Cream Pie Recipe
Ingredients:
1 can of sweetened milk (condensed, 14 ozs)
1/2 c of juice concentrate (lime), or
Food color (green, fresh), optional
A c of cream (whipping, 1/2 pint); whipped
A pie-crust (graham crackers crumb, 6 ozs)
Instructions:
In a medium mixing bowl, blend together the juice, sweetened milk then food color if preferred. Fold cream (whipped) in and pour in to crust. Refrigerate for 3 hrs or ’til set. When serving, garnish when desired and refrigerate the leftovers, if any.
>> Lime Cream Pie Recipe
Creamy Lemon Pie Recipe
Ingredients:
1 pc of pie crust (Graham, 8 or 9 inch)
3 pc of egg yolks (large)
14 oz of milk (condensed, sweetened)
1/2 c of juice (freshly squeezed lemon)
1-2 pcs of lemon zest; grated
Food color (yellow)
Cream (whipped)
Instructions:
Preheat the oven (325 degrees F). Beat the eggs, milk, juice, zests, and food color. Pour onto the crust then bake inside preheated oven for half an hour. Let it cool then place inside the refrigerator till chilled. Serve chilled and garnish cream with slices of lemon.
>> Creamy Lemon Pie Recipe
Classic Chicken Pot Pie Recipe
Ingredients:
15 oz of mixed veggies; drained
10 oz of canned chicken (cooked); drained
10 & 3/4 oz cream-of-chicken soup
2 frozen prepared crusts (9-inch); thawed
1/4 tsp of thyme
Instructions:
Have oven preheated to three hundred fifty degrees Fahrenheit. Combine the seasoning, soup, veggies & meat in bowl, mixing well.
Have a crust fitted into 9″ pie plate then pour veggie mix into it. Top w/ 2nd crust then have the edges crimped to tightly seal. Prick the top surface w/ your fork.
Have pie baked for half an hour ’til golden. Slightly cool prior to slicing.
>> Classic Chicken Pot Pie Recipe
Lemon Cream Pie Recipe
Ingredients:
1-1/4 c of white sugar
3 Tbsps of flour
1/3 c of cornstarch
2 c of water
1 c of cream (heavy (1/2 of a pint)
1/4 tsp of salt
1 Tbsp of lemon rind; grated
1/2 c of fresh juice (lemon)
1 pie shell (9 inch); baked
2 Tbsps of powdered sugar
2 pcs of eggs (large)
1 tsp of vanilla flavor extract
Instructions:
Combine flour, sugar, salt and cornstarch in medium-sized saucepan. Stir water in ’til smooth. Then, bring to boil, constantly stirring and boil for a minute.
Meanwhile, beat the eggs w/ a mixer in separate bowl ’til thick and fluffy. Slowly fold 1/3 the sugar mix in. Return the egg mix to the sugar mix in the saucepan then combine well.
Bring to just boil, take off the heat. Then, fold lemon juice and rind to thickened mixture. Pour filling into the pie shell and cool it to room-temperature on rack.
Chill for 2 – 3 hrs or ’til firm and set before it is served. Beat the cream w/ vanilla and powdered sugar. Spread onto filling when serving. Cut pie into eight pieces then transfer it to plates
>> Lemon Cream Pie Recipe
Mock Orange Chiffon Pie Recipe
Ingredients:
1 regular pint of sour-cream
A can of sweetened milk (condensed, 14 ozs)
1 Cool WhipR (9 ozs)
1/4 c of orange drink (powdered)
A can of oranges (Mandarin, 11 ozs), optional
1 graham-cracker crust (9-inch), or
1 pie shell; baked
Instructions:
Combine the first four ingredients well then pour in to pie shell or crust. Well-refrigerate before it is served. Garnish w/ oranges if desired
>> Mock Orange Chiffon Pie Recipe
Irish Coffee Ice Cream Pie Recipe
Ingredients:
1 pack of crushed choco-wafer cookies
1/2 c of melted butter
1/4 c of pecans; chopped
1 Tbsp of coffee-based liqueur
2 Tbsps of sugar (granulated)
1 qt of softened coffee-flavored icecream
1 c of whipped cream; chilled
1 Tbsp of whiskey (Irish)
1 tsp of instant powdered espresso
Choco-coffee bean-shaped candies
Instructions:
Have oven preheated to three hundred fifty degrees Fahrenheit. Combine butter, liqueur, pecans & crumbs. Press tightly into 9″ pie plate then have it baked for 8 mins. Cool then freeze for 60 mins.
You spread the icecream into crust evenly. Freeze ’til icecream sets. You beat the whipped cream into soft-peaks. You add the powdered espresso, whiskey & sugar, whipping ’til sift. Transfer this into piping bag w/ large star-shaped tip.
Beautifully pipe over icecream then garnish w/ candies. You freeze the pie for 8 hrs or more.
>> Irish Coffee Ice Cream Pie Recipe
Fresh Cherry Pie Recipe
Ingredients:
2 pie crusts
4 c of red tart cherries
1 & 1/4 c of sugar (granulated)
2 & 2/3 Tbsps of instant tapioca
1 Tbsp juice of lemon
1/4 tsp extract (almond)
1 & 1/2 Tbsps of butter
Instructions:
Have pastry prepared then line one 9″ pie plate w/ it. You save the extra pastry & refrigerate both for a while.
Have cherries pitted then thoroughly toss them w/ sugar, juice, extract & tapioca. Leave for ten minutes. Pour this into the unbaked pastry shell. Dot w/ butter
You cover it w/ the 2nd crust then have the edges sealed. Have pie baked at four hundred fifty degrees Fahrenheit for approx 10 mins then adjust heat into three hundred fifty degrees Fahrenheit, bake it for 4-45 mins more.
>> Fresh Cherry Pie Recipe
Steak and Onion Pie Recipe
Ingredients:
1 c of onions; sliced
1/4 c of shortening; melted
1/4 c of flour (all-purpose)
2 tsps of salt
1/2 tsp of paprika
1/8 tsp of pepper
A dash of ginger (ground)
A dash of all-spice (ground)
1 lb of rounded steak; sliced into inch-sized squares
9-inch pastry pie
2 c of potatoes; diced
Instructions:
Have onions sauteed in heated shortening, then set it aside. Mix all-spice, ginger, paprika, pepper, salt & flour. Dredge the meat into flour-mixture. Cook in heated shortening ’til browned.
You add enough water then simmer w/ cover for 60 mins ’til meat becomes tender. Add potatoes then continue simmering w/ cover for about 15 mins ’til cooked.
You pour onto buttered 1 & 1/2-qt casserole then add onion above. Place pastry atop then have the edges sealed. Create slits so that steam comes out freely.
Have pie baked for four hundred fifty degrees Fahrenheit for about 25 mins.
>> Steak and Onion Pie Recipe
My Better Half Pie Recipe
Ingredients:
2/3 c of white sugar
1/4 tsp of salt
1/3 c of cornstarch
3 c of half-and-half
2 Tbsps of vanilla flavor extract
3 pcs of eggs; beaten slightly
1 Tbsp of butter
1/2 c of coconut; flaked
3 Tbsps of cocoa powder
3 Tbsps of white sugar
1 pie shell or crust (8-inch); baked
2 Tbsps of half-and-half
1/2 c nuts (Macadamia); chopped
Salt
2/3 c of sugar
3 c of half-and-half
Cornstarch
Instructions:
Layer the base of crust w/ nuts (Macadamia) before baking. Stir 2/3 c of sugar, salt, cornstarch w/ 3 c of half-and-half in a medium-sized saucepan; blend eggs in. Cook on medium stove heat, constantly stirring ’til mixture will boil.
Stir and boil for a minute. Take out pan from the heat; then stir vanilla and butter in. Pour 1.5 c of filling onto a separate bowl. Put 1/2 c of coconut in.
Pour the coconut-cream filling onto crust. Meanwhile, stir 3 Tbsps of sugar, 2 Tbsps of half-and-half and cocoa; blend w/ the filling left in pan. Return pan to the heat; bring to a boil, constantly stirring.
Remove pan from the heat; slightly cool. Pour onto coconut-cream filling and cover w/ cling wrap. Then, refrigerate ’til cold. Top w/ cream (whipped) then sprinkle w/ choco curls and flaked toasted coconuts.
>> My Better Half Pie Recipe
Butterscotch Pie Recipe
Ingredients:
14 oz of condensed milk (sweetened, canned)
9-1/3 oz of water
1-1/2 c of butterscotch chips
1 c of sugar (granulated)
3 pcs of eggs (separated)
3 Tbsps of cornstarch
1 pc of pie crust (baked)
Instructions:
Combine milk and water inside the saucepan above moderate heat; let it simmer then add the morsels, while stirring constantly till they melt. Add cornstarch and two-thirds cup of sugar onto the bowl with the yolks; beat thoroughly. Add little milk mixture and stir thoroughly; add onto the saucepan and stir thoroughly.
Continue to cook while stirring constantly till thick. Pour onto the crust. Beat the whites till stiff then gradually add the rest of the sugar, while beating constantly. Spread above the filling and seal the edges. Place inside the oven and bake (350 degrees F) for twenty-five mins.
>> Butterscotch Pie Recipe
Kiwi Cream Pie Recipe
Ingredients:
1.5 c of wafers (vanilla); crushed
1 tsp of cinnamon
1 small pack of gelatine (unflavored)
1/2 c of chilled water
1/2 c of white sugar
8 ozs of yogurt (plain)
1/3 c of margarine; softened
1 Tbsp of juice (lemon)
2 pcs of kiwi
1 c Cool Whip
Instructions:
Peel then slice the kiwi. Combine the wafers, margarine and cinnamon in large bowl. Press mixture onto sides and bottom of pie baking plate (9-inch) to even the crust. Refrigerate about 1 hr.
Meanwhile, soften the gelatin into a small saucepan w/ chilled water. Next, cook over medium-high heat then stir ’til gelatin dissolves and cool. Then, beat the sugar, juice and yogurt together; stir into gelatine. Refrigerate until it partially sets, occasionally stirring.
Fold 1/2 Cool Whip in and pour in to refrigerated crust. Refrigerate w/ cover for a few hours ’til set. To finish, arrange the kiwi over the top; mound rest of Cool Whip into the middle. Serves 8.
>> Kiwi Cream Pie Recipe
Crackling Coconut Cream Pie Recipe
Ingredients:
1/4 tsp of salt
3 Tbsps of cornstarch
1-2/3 c of water
14 oz of canned condensed milk (low fat or regular, sweetened)
4 pcs of egg yolks (large)
1/2 c of toasted of coconut flakes (sweetened)
1 pc of frozen pie crust; baked then cooled
1 tsp of vanilla extract
2-3 c of cream (whipped)
Additional coconut flakes
Mango sauce
Instructions:
Dissolve the salt and cornstarch with water. Add yolks, coconut, and condensed milk; cook above moderate heat till bubbly and thick, while constantly stirring. Take out from the heat then add vanilla; stir thoroughly. Pour onto the crust and let it cool.
Place inside the refrigerator, covered, for 3-4 hours till chilled. Spread the cream above the filling then sprinkle coconut. Serve along with mango sauce if preferred.
>> Crackling Coconut Cream Pie Recipe
Cherry Cream Cheese Pie Recipe
Ingredients:
1 Graham-cracker pie pastry
8 oz of creamcheese
14 oz of sweetened milk (condensed)
1/3 c juice of lemon
21 oz of cherry-pie filling
1 tsp of extract (vanilla)
Instructions:
Allow creamcheese to soften at room-temp. Place creamcheese in bowl then beat ’til fluffy & light. Gradually add the milk, beat ’til smooth. Pour over juice & extract then blend ’til mixed well.
You pour the mixture into prepared crust then have pie chilled for 3 hrs ’til firm. Top w/ cherry-pie filling.
>> Cherry Cream Cheese Pie Recipe
Carob and Honey Cream Pie Recipe
Ingredients:
1 lb of softened cream cheese
1/4 c of honey (pure)
1/2 c of cream (heavy)
2 Tbsps of vanilla extract
1 pc of baked pie crust (9 inch)
1 c of halved pecans
3 Tbsps of carob (powder)
Instructions:
Combine (cream) cheese, cream, vanilla, and honey; beat them well. Divide mixture to two portions; add powdered carob onto one portion. Place the mixture with carob onto the base of crust; cover it with second portion. Arrange the pecans decoratively on top.
Place inside the refrigerator for 8 hrs (or overnight).
>> Carob and Honey Cream Pie Recipe
Lemon Blender Pie Recipe
Ingredients:
1 c of milk (evaporated)
6 oz of canned concentrated lemonade
8 oz of light creamcheese; sliced into chunks
A box of instant lemon-flavored pudding-mix
1 Graham-cracker crust
Instructions:
Have concentrated lemonade & milk combined in your blender. Add the chunks of creamcheese gradually, blend after every addition ’til smooth.
You add the pudding-mix, blending ’til smoothened. Pour this mixture onto crust. Have pie refrigerated for 3 hrs or more prior to serving.
>> Lemon Blender Pie Recipe
Cherry Filling Recipe
Ingredients:
1 c of cherries (canned)
3 Tbsps of cornstarch
3/4 c of sugar (granulated)
1/2 tsp of flavoring (almond)
4 food color drops (red)
Instructions:
Have cherries drained then save one-forth cups liquid. Dissolve the cornstarch in drained liquid. Add the coloring & sugar into previous mixture then cook ’til thickened.
Add the flavoring & cherries then cool completely.
>> Cherry Filling Recipe
Blueberry Sour Cream Pie Recipe
Ingredients:
1 & 1/4 c of flour plus 8 & 1/2 Tbsps
4 Tbsps of sugar (granulated)
1/2 c of butter; unsalted
1/4 tsp of salt
4 Tbsps of cold water
1 c of sourcream
3/4 c of sugar
3/4 tsp of extract (almond)
2 & 1/2 c of fresh blueberries
1/3 c of pecans; chopped
1 large egg
Instructions:
Combine 1 & 1/4 c flour, 1/4 c butter, 2 Tbsps sugar & pinch salt in processor. You add the water then mix ’til well incorporated. Have pastry rolled onto disc in floured working surface then fit in pie-plate.
Freeze about 10 mins then cover w/ foil & weights. Have it baked for about 12 mins at four hundred degrees Fahrenheit ’til set. Have the foil & weights removed once done.
Combine sourcream, 3/4 c sugar, 2 & 1/2 Tbsps flour, egg, extract, salt & bluebrries. Blend well then pour over prepared crust. Have it baked for about 25 mins ’til set.
Combine 6 Tbsps flour, 1/4 c of butter, & 2 Tbsps of sugar in pastry-blender. Have the pecans added, stir. Pour over your pie then bake it for 12 more mins ’til browned lightly. Cool.
>> Blueberry Sour Cream Pie Recipe
Bing Cherry Parfait Pie Recipe
Ingredients:
A box of cherry-flavored gealtin (small)
1 c of heated cherry-flavored syrup
A pint of vanilla icecream
1 pastry shell (9-inch); baked then cooled
1/4 c of ice water
A can of dark-sweet cherries; drained
Instructions:
Have gelatin dissolved in heated syrup then pour over ice water. You cut the icecream into 6 chunks then add gelatin-mixture, stirring ’til melted.
Have mixture chilled for 20-30 mins ’til it starts to slowly thicken & mound once spooned. Fold the cherries in then spoon in pastry shell. You chill your pie for 20-25 mins ’til firm.
>> Bing Cherry Parfait Pie Recipe
Orange Mallow Pie Recipe
Ingredients:
1 pie shell
3 c of mini marshmallows
3/4 c of juice (orange)
2 Tbsps of juice (lemon)
1 Tbsp of orange zest; grated
1.5 c of cream (whipping); chilled
Instructions:
In a saucepan, mix orange zest, juices and marshmallows together on low stove heat and stir ’til melted. Chill ’til it thickens, occasionally stirring. Beat the cream into refrigerated bowl ’til stiff.
Fold cream into orange mix. Pour filling to pie shell and chill for 4 hrs or more. To make lemon pie instead of orange pie, use lemon zest instead of orange zest, 1/2 c of water instead of juice (orange) and use 1/3 c of juice (lemon) instead.
>> Orange Mallow Pie Recipe
Banana Split Ice Cream Pie Recipe
Ingredients:
1 choco-cookie crumb crust (9-inch)
2 medium sliced bananas
2 c of softened vanilla icecream
2 c of softened strawberry icecream
20 oz of pineapple; crushed; drained
1 c of thick whipped cream
1/4 c of walnuts; chopped
1/4 c of cherries (Maraschino)
Instructions:
Have the banana slices arrange at crust’s base. You spread your vanilla icecream in single layer all over slices of banana. Top w/ strawberry icecream layer.
Top w/ pineapples. Spread stiff-peaked whipped cream over pineapples then sprinkle w/ nuts. Chill for about 4 hrs ’til firm. Then garnish w/ cherries as you please.
>> Banana Split Ice Cream Pie Recipe
Banana Cream Pie Recipe
Ingredients:
1 pc of pie crust (9-inch, or “No-Fuss Homemade” Pastry)
3/4 c of sugar (granulated)
1/3 c of cornstarch
2-1/2 c of milk (whole)
1 Tbsp of butter (unsalted)
1 Tbsp of vanilla extract
3 pcs of bananas (ripe, large); 1 sliced, 1 mashed, and 1 sliced for garnish
1-1/2 c of cream (heavy)
5 pcs of egg yolks
Instructions:
Line a foil on a pie crust then fill it with beans. Place inside the oven and bake at 400 degrees F for 15 mins. Remove the foil with the weights and continue to bake for 10-15 mins till golden. Let it cool onto the rack.
Combine cornstarch and half cup of sugar inside a saucepan; mix them well. Add the milk and cook above moderate heat for 5 mins, while constantly stirring. Take out from the heat then gradually add one cup of the mixture onto the egg yolks, while constantly stirring. Add the mixture of yolks back onto the saucepan above moderate heat.
Let boil and stir constantly; continue to cook for 3-5 mins till thickened and still stir constantly. Take out from the heat then add two teaspoons of vanilla and butter; stir thoroughly and place a plastic wrapper on the surface. Let it cool for 15 mins then arrange the slices of banana over the base of the crust, in one layer.
Combine the mashed banana with the filling; mix thoroughly and pour onto the crust with bananas. Place a plastic wrapper directly on the filling and place inside the refrigerator for four hours till firm. Combine remaining vanilla and sugar with the cream; beat thoroughly till its peaks are forming stiff. Remove the cover from the pie and top it with the mixture of cream; garnish it with banana slices.
(No-Fuss Homemade Pastry)
Ingredients:
1/2 c of shortening
1-1/4 c flour; sifted
1/2 tsp of salt
3-4 Tbsps of water (cold)
Instructions:
Combine flour, salt, and shortening; mix thoroughly till blended well. Gradually add (cold) water, while stirring constantly till formed to a dough. Shape it to a ball and press to a disk then wrap with plastic. Place inside the refrigerator for half an hour.
Roll it out on floured working surface to a round, 2-inch bigger than the base of the pie dish. Carefully place the dough and fit it well. Flute the edges.
>> Banana Cream Pie Recipe
Free Form Fruit Pie Recipe
Ingredients:
2 c of flour (all-purpose)
1 tsp of sugar (granulated)
1 tsp of salt
1/2 c of shortening
1/2 tsp of baking-powder
1/2 c of butter; chilled
1/2 c of water (cold)
3 c of mixed fruits
1 & 1/4 c of sugar (granulated)
3 Tbsps of cornstarch
A pinch salt
2 Tbsps butter
A pinch nutmeg
Instructions:
Mix sugar, flour, salt & baking powder in bowl. Cut butter in gradually then transfer into processor. Pulse 8 to 10 times ’til butter gets crumbled. You add the shortening then pulse for twice or thrice more.
Pour water in then pulse 2-3 additional times ’til dough starts to separate from bowl’s sides.
Transfer dough onto bowl then manually mix ’til dough binds together. Form into ball then wrap w/ cling wrap & have it refrigerated for half an hour.
Combine mixed fruits, sugar, cornstarch & nutmeg then set mixture aside. You roll one-half dough into 14″ diametered circle. Dot w/ butter. Have dough fitted around circle all over filling. Bring it up at middle leaving 2-inch opening at center.
Have surface brushed w/ eggwash then have pie baked at four hundred degrees Fahrenheit for about 20 mins. Reduce the heat into three hundred seventy-five degrees Fahrenheit then continue baking for 35-45 mins ’til filling bubbles & crust turns golden.
>> Free Form Fruit Pie Recipe
Special Meringue Recipe
Ingredients:
5 pcs of whites of egg
1 jar of Marshmallow-Creme (7 ozs)
Salt
Instructions:
Beat whites w/ salt ’til soft-peaks are formed. Add in Marshmallow-Creme then beat ’til stiff-peaks are formed. Spread onto pie then bake over 350 deg F about 12 – 15 mins.
>> Special Meringue Recipe
Almond Bar Ice Cream Pie Recipe
Ingredients:
7 Hershey’s Almond Bars
1/4 c of milk
18 marshmallows (large)
Half pint of whipped cream
2/3-1 qt of vanilla-flavored icecream
Graham-cracker crust
Instructions:
Have choco bars melted in double-boiler then add the milk & mallows. Completely cool. Add whipped cream into Hershey-mixture. Pour this into Graham-cracker crust then chill ’til set.
Have enough icecream softened then spread evenly on pip pan. Have pie stored in your freezer ’til about to serve.
>> Almond Bar Ice Cream Pie Recipe
Peanuts ‘n’ Marbles Recipe
Ingredients:
2 small boxes of pudding-mix (white choco)
1.5 c of milk
1 choco-cookie pie crust (Fudge, Smucker’s Magic-Shell)
1/2 c of peanut-butter (creamy)
Instructions:
Place the pudding-mix into medium-sizes bowl. Put milk in; mix thoroughly. Melt peanut-butter on stove or in microwave; make sure not to burn.
Again, add peanut-butter into the mixture. Pour onto pie crust, put the Magic-Shell onto the top. Chill for 20 – 30 mins or ’til set or ’til it is to be served
>> Peanuts ‘n’ Marbles Recipe
Caramel Pie Recipe
Ingredients:
3 Tbsps of butter (or margarine)
4 Tbsps of flour (all purpose)
1 c of sugar (dark brown)
1 pc of egg (large)
1 c of milk
1 pc of pie crust (baked, 8-inch)
1 c of cream (whipping)
Instructions:
Combine butter, sugar, and flour; beat thoroughly till creamy. Combine egg and milk; beat thoroughly then add onto the mixture of butter. Cook inside a bain-marie till thick. Let it cool.
Transfer inside the crust; spread evenly. Top it with (whipped) cream.
>> Caramel Pie Recipe
Hershey’s Chocolate Petal Crust Recipe
Ingredients:
1/2 c of margarine or butter
1 c of white sugar
1/4 tsp of salt
1 pc of egg
3/4 tsp of baking-soda
1 tsp of vanilla flavor extract
1-1/4 c of flour (all-purpose, unsifted)
1/2 c of Hershey’s Cocoa
Instructions:
Cream margarine or butter, egg, vanilla flavor extract and sugar ’til fluffy and light. Combine cocoa, baking-soda, salt and flour; add into cream mixture. Then, shape the easy dough to two pcs of 1.5-inch rolls. Next, wrap it in wax-paper and chill ’til firm.
Then, cut a roll to 1/8 inch slices then arrange, w/ touching edges on sides and bottom of 9-inch greased pie plate. Bake over 375 deg F about 8-10 mins and cool. Keep dough leftovers in the freezer, if any, and use it for cookies or piecrusts.
>> Hershey’s Chocolate Petal Crust Recipe