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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Mince Almond Pie Recipe
Ingredients:
1 pie shell; unbaked
27 oz of instant mincemeat (regular)
1/4 c of liqueur (Amaretto)
3/4 c of almonds; silvered
Instructions:
Have oven preheated to four hundred degrees Fahrenheit. Position rack at lowest oven layer.
Combine the amaretto & mincemeat into mixing bowl, blend well then spoon over pie shell. Then top w/ almonds.
Have pie baked for 25 mins ’til bubbly. Completely cool.
>> Mince Almond Pie Recipe
Vanilla Creme Pie Recipe
Ingredients:
1 pie shell; baked
1/4 tsp of salt
1/3 c of flour
3 pcs yolks of eggs
1 Tbsp of butter
2/3 c of white sugar
1 tsp of vanilla flavor extract
2 c of milk
Instructions:
Scald the milk. Combine the dry-type ingredients then pour the milk on them; constantly stir. Cook ’til thick and smooth. Beat yolks and add some amount of mixture onto them.
Next, combine the yolks w/ custard and cook for a minute. Put in vanilla and butter. Slightly cool then pour onto pie shell. Thoroughly cool before it is served.
To make butterscotch pie, use sugar (brown) instead of white sugar.
To make choco cream pie, put 2.5 Tbsps of cocoa into dry-type ingredients.
To make coco cream pie, put 1/2 c of flaked coconut into filling then cover w/ meringue and sprinkle w/ 1/4 c of coconut. Then bake for 20 mins over 325 deg F.
>> Vanilla Creme Pie Recipe
Hawaiian Banana Cream Pie Recipe
Ingredients:
2 white of eggs (room-temperature)
1 c of nuts (Macadamia or cashew); chopped
1 can of coconut (3.5 ozs); flaked
2 Tbsps of sugar (brown)
1 tsp of vanilla flavor extract
3 Tbsps of cornstarch
1.5 c of milk
3 yolks of eggs; beaten
3/4 c of white sugar
1 Tbsp of margarine or butter; melted
2 pcs of bananas
1/2 c of cream (whipping); whipped
1/2 c of nuts (Macadamia or cashew); chopped finely
Instructions:
Beat whites ’til stiff-peaks form. Then, combine 1 c of nuts, sugar (brown) and coconut; fold in to whites. On the sides and in the bottom of the pie baking pan (9-inch), spread the mixture forming into one shell. Then, bake over 375 deg F about 7 – 10 mins or ’til lightly brown; cool onto a rack.
Meanwhile, combine cornstarch and sugar in saucepan. Then, combine milk and yolks; gradually add into sugar mix, constantly stirring ’til smooth and add in butter. Next, cook on medium stove heat ’til mixture will come to boil; constantly stir. Boil for a minute.
Take out pan from the heat and stir vanilla in; cool. Next, fold the cream (whipped) into a cooled custard. Next, slice a banana then line the shell w/ slices. Then, spoon the custard onto bananas.
Chill for 2 hrs w/ cover (cling wrap). Before pie is served, sprinkle half a cup of nuts on outer edges of pie. To finish, slice the rest of banana then place the slices on the nuts
>> Hawaiian Banana Cream Pie Recipe
Blackberry Sour Cream Pie Recipe
Ingredients:
1 qt of blackberries (fresh)
1/2 c sugar (granulated) w/ 2 Tbsps more
1 unbaked pastry shell (9-inch)
1/4 c of flour (all-purpose)
1 c of sourcream
Instructions:
Have berries washed then dried. Combine thoroughly flour & 1/2 c sugar then pour your berries over & toss well to completely cover & distributed evenly.
Transfer them into pastry shells, spreading and slightly mounding them in the middle.
You mix 2 Tbsps sugar & sourcream then drop tablespoonfuls into your pie.
Cover lightly w/ foil for 60 mins then put into preheated oven (350 degrees Fahrenheit).
Have foil removed then bake for additional 15 mins ’til browned lightly.
>> Blackberry Sour Cream Pie Recipe
Frozen Cranberry Cream Pie Recipe
Ingredients:
1 graham-cracker crust
1 c of cream (whipping)
1/4 c of white sugar
8 ozs of cream-cheese
1/2 tsp of vanilla flavor extract
A can of sauce (whole-cranberry)
Instructions:
Beat the cream-cheese ’til fluffy. Then, combine sugar, vanilla and cream (whipping); whip ’til it thickens but doesn’t turn stiff then slowly add in to the cream-cheese. Beat ’til creamy and smooth. Fold cranberry sauce in but reserve a couple of cranberries to use later for garnishing.
Spoon in the crust and freeze ’til firm. Take out from the freezer for 10 mins before it is served. Top w/ additional cream (whipped) and remaining cranberries.
>> Frozen Cranberry Cream Pie Recipe
Strawberry Cream Pie Recipe
Ingredients:
1 pastry shell (9-inch)
1/2 c of almond bits
2.5 c fruit (fresh)
1/4 c of white sugar
1/2 c of water
2 tsps of cornstarch
1/2 c of white sugar
1/2 tsp of salt
3 Tbsps of cornstarch
2 c of milk
3 Tbsps of flour
1 pc of egg; lightly beaten
1 tsp of vanilla flavor extract
1/2 c of cream (heavy); whipped
Instructions:
To make cream-filling, mix 3 Tbsps of cornstarch, 1/2 c of white sugar, 1/2 tsp of salt and 3 Tbsps of flour. Stir milk in gradually and constantly stir then bring it to a boil. Lower heat, cook then stir ’til it thickens.
Stir a bit of hot mix in w/ egg and then pour back into the hot mix. Bring to just a boil, constantly stirring; cool and chill. Then beat thoroughly then fold vanilla flavor extract and whip cream in.
To make pie, choose any available fruits in-season. Toast almonds then sprinkle onto piecrust. Pour filling into crust. Spread 2 c of fruits onto filling.
Meanwhile, crush 1/2 c of fruits and add the water. Then, cook for 2 mins and sieve. Combine cornstarch and sugar; stir gradually in juice. Stir; cook ’til clear and thick.
Add few food color drops if desired. Slightly cool and then pour onto fruits on pie. Chill until ready to serve.
>> Strawberry Cream Pie Recipe
Cranberry Cream Pie Recipe
Ingredients:
8 oz of softened cream cheese
1 c of cream (whipping)
1/4 c of sugar (granulated)
1/2 tsp of vanilla
16 oz of canned cranberry sauce (whole berry)
1 pcs of pie crust (Graham)
Instructions:
Beat (cream) cheese inside a bow till smooth; set aside. Combine cream, vanilla, and sugar on a bowl till peaks form soft. Add onto the (cream) cheese and beat till blended well. Fold (cranberry) sauce onto the mixture.
Spoon onto the crust and place inside the freezer. Take out from the freezer and let it stand for 15 mins. Serve.
>> Cranberry Cream Pie Recipe
Lemon Butter Cream Pie Recipe
Ingredients:
2 pcs of eggs
1 c of white sugar
6 Tbsps of juice (lemon)
2 yolks of eggs
1 pastry shell (8-inch); baked
1/4 c of white sugar
1/2 c of butter
2 tsps of lemon zest; grated
1/8 tsp of salt
2 whites of eggs
Instructions:
Cream sugar and butter ’til fluffy and light. Add yolks and eggs, one by one then beat well every after adding each egg. Blend lemon juice and zest.
Cook on a bowl over boiling water, constantly stirring ’til it thickens. Cool it slightly and pour in to cooled pastry shell. Then, add the salt into whites; beat ’til frothy.
Next, beat sugar in, one Tbsp each time, while constantly beating ’til soft-peaks are formed. Spread it over the filling and carefully seal the crust. To finish, bake over 325 deg F about 12 – 15 mins or ’til nicely browned.
>> Lemon Butter Cream Pie Recipe
Citrus Cream Crumble Pie Recipe
Ingredients:
1 pc of baked pie crust (9 inch)
1 pk of gelatin (unflavored)
1/4 c of water (cold)
4 pcs of eggs (large)
1/2 c of juice (lemon)
3 Tbsps of juice (orange)
1-1/4 c of sugar (granulated)
1/4 c of cornstarch
1/4 tsp of salt
1-1/4 c of water
1 tsp of lime zest
1-1/2 c of whipped topping (frozen)
8 pcs of shortbread cookies (pecan); crumbled
Instructions:
Soften the gelatin with (cold) water inside a small bowl. Combine cornstarch, salt, and sugar inside a mixing bowl; mix thoroughly. Beat the eggs inside a saucepan till frothy then add water and juices; mix thoroughly. Add the mixture of sugar; stir thoroughly and cook above moderately high heat for 10 to 12 mins till thickened.
Take out from the heat then add lime zest and gelatin; stir thoroughly. Place inside the refrigerator till chilled and set. Save half cup from the mixture of juice and pour the remaining onto the crust. Fold the topping onto the saved mixture then spread above the filling.
Place inside the refrigerator for another hour. Sprinkle the crumbled cookies above. Serve chilled.
>> Citrus Cream Crumble Pie Recipe
Cheese Pie Recipe
Ingredients:
1 Graham-cracker crust
12 oz of softened creamcheese
2 large eggs
2 Tbsps of extract (vanilla) plus 1 tsp
3/4 c of sugar (granulated) plus 3 &b 1/2 Tbsps
1 c of sourcream
Instructions:
For the crust: You combine creamcheese, 3/4 c of sugar, eggs & 2 tsps of extract, beating ’til fluffy & light. You pour the filling onto crust. Bake for three hundred twenty-five degrees Fahrenheit for about 28 mins. Cool once done.
Mix sourcream, 1 tsp of extract & 3 & 1/2 Tbsps of sugar separately then spread atop pie. Have your pie baked at three hundred twenty-five degrees Fahrenheit for about 10 mins. Cool then refrigerate pie ’til ready to serve.
>> Cheese Pie Recipe
Strawberry Pineapple Cream Pie Recipe
Ingredients:
Single crust pie pastry
1 box of regular pudding-mix (vanilla, 3-1/8 ozs)
1-1/4 c of milk
2 tsps of cornstarch
1 can of pineapple (8-1/4 ozs); crushed
1 tsp of vanilla flavor extract
3 c of strawberries (fresh)
1/2 c of cream for whipping
2 Tbsps of white sugar
Food color (red), optional
Whip cream; unsweetened
Instructions:
Prepare the pastry then roll it out. Line 9-inch baking pie pan. Trim pastry into 1/2-inch beyond the edge. Then, flute edges and prick the pastry.
About 10-12 mins, bake over 450 deg F or ’til golden and cool onto rack.
To make filling, cook pudding-mix in a saucepan as stated in package instructions but use 1-1/4 c of milk. Drain thoroughly the pineapple and reserve 1/3 c of liquid. Then, fold the vanilla flavor extract and pineapple in pudding.
Next, cover the surface w/ wax-paper or clear wrap. Cool it to room-temperature but don’t stir. Next, whip 1/2 c of cream (whipping) ’til soft-peaks form. Then, fold cream in pudding-mix,
Turn pineapple mix onto baked pie shell. Crush 1/2 c of strawberries into saucepan; stir reserved pineapple-liquid in. Bring it to boil then reduce the heat; simmer about 2 mins. Press the hot mix through the sieve and discard the pulp.
Mix cornstarch and sugar; stir gradually into strawberry mix sieved earlier. Return the mix into the saucepan and cook then stir ’til bubbly and thickened. Tint strawberry mix w/ a bit food color (red), if preferred.
Slice the rest of strawberries into half-lengthwise. Arrange the slices of berries onto filling. Then, spoon berry mix over it and cover then chill for a few hours. Garnish the pie w/ whip cream (unsweetened).
>> Strawberry Pineapple Cream Pie Recipe
Butterscotch Cream Pie Recipe
Ingredients:
For 9 inch Pie Filling:
1 c of sugar (brown)
1/2 tsp of salt
1/4 c of cornstarch
1 c of water
1-2/3 c of milk (whole)
1/3 c of butter (unsalted)
3 pcs of egg yolks; beaten slightly
1-1/2 tsps of vanilla extract
For 8 inch Pie Filling:
3/4 c of sugar (brown)
1/2 tsp of salt
3 Tbsps of cornstarch
3/4 c of water
1-1/4 c of milk (whole)
1/4 c of butter (unsalted)
2 pcs of egg yolks; beaten slightly
1 tsp of vanilla extract
Instructions:
Preheat the oven (400 degrees F). Combine cornstarch, salt, and sugar inside a 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 the heat then gradually add one-half of the mixture onto the bowl with yolks, while constantly stirring. Blend onto the saucepan and let it boil again while constantly stirring. Take out from the heat then add vanilla; blend thoroughly.
Pour onto the crust and place inside the refrigerator till chilled. Spread whipped topping on top and decorate nuts.
>> Butterscotch Cream Pie Recipe
Peanut Butter Mousse Pie Recipe
Ingredients:
2 c of crumbs (brownie)
1/2 c of butter; finely chopped
1/4 c of choco chips
A c of butter
A c of sugar (brown)
1 c of peanut butter (chunky)
1 Cool Whip (16 or 12 ozs); whipped
1 Tbsp of butter
1/2 c of choco chips (milk or semisweet)
1.5 tsps of light syrup (corn)
2 – 3 Tbsps of half-and-half
Instructions:
Combine crumbs of brownie, 1/4 c of choco chips and 1/2 c of butter. Press onto base of springform baking pan (10-inch). Place into freezer and prepare filling.
To create filling, mix 1 c of sugar (brown) and 1 c of butter in microwave-safe medium bowl then microwave about 3 mins, stirring half-way. Refrigerate about 10 mins. Place the mixture into medium-sized bowl then beat w/ peanut butter for a minute w/ the use of mixer over low-speed.
Beat over high-speed for 2 mins more. Add the Cool Whip then beat for a minute over low-speed ’til blended. Pour onto frozen crust then return it to the freezer about 30-60 mins.
For the topping, combine the butter, choco chips, light syrup and half-and-half in microwave-safe small bowl then microwave 1 min. Whip ’til smooth then pour onto filling’s top; spread evenly and freeze for half an hour ’til set. Thaw inside refrigerate or serve while frozen before pie is served; serves 10.
>> Peanut Butter Mousse Pie Recipe
Peppermint Chiffon Pie Recipe
Ingredients:
1/4 c of white sugar
1-1/3 c of graham-cracker crumbs (18 pcs of crackers)
Graham-cracker crust
1/4 c of margarine or butter; softened
1/4 tsp of cinnamon or nutmeg (ground), optional
1 pack of gelatine (unflavored)
1/4 c of chilled water
1/2 c of white sugar
3/4 c of milk
1 c of peppermint candy; crushed
1/4 tsp of salt
4 pcs of yolks of eggs; beaten slightly
4 pcs of whites of eggs; beaten ’til stiff
Whip cream
Instructions:
Preheat the oven (375 deg F). Combine butter, sugar, crumbs and cinnamon or nutmeg in medium bowl. Then, blend ’til crumbly. Next, set aside 1/3 c of crumbs; used for later, to be sprinkled onto pie.
Evenly press rest of crumbs onto sides and bottom of pie plate (9-inch). Make tiny rim along top. Then, bake about 8 mins or ’til edges turn light-brown. Cool completely before putting filling in.
To make the filling, soak gelatine into chilled water. Scald milk then stir candy, salt and sugar in. Add yolk into milk mix. Cook atop boiling water ’til mixture will coat a spoon.
Then, stir gelatine in. Chill ’til syrupy. Then, fold whites in chilled mix. Pour onto pie crust and chill for 3 hrs ’til firm. Top w/ crumbs earlier set aside and whip cream to serve.
>> Peppermint Chiffon Pie Recipe
Praline Cream Pie Recipe
Ingredients:
1 pastry shell (9-inch); baked
5 Tbsps of cornstarch
1 c of cream
3/4 c of white sugar
2-3/4 c of milk (whole)
2 pcs of eggs; beaten
1 tsp of vanilla flavor extract
20 caramels; wrapped
1 Tbsp of butter
1/3 c of toffee or butter-brickle; crushed
Instructions:
Combine constarch and sugar; mix w/ milk. Then, place the milk on medium stove heat, cook ’til creamy and thick; stir to avoid scorching. Beat the eggs and pour little amount pudding mix in eggs, rapidly stirring. Pour the egg mix onto the rest of pudding mix.
Cook 2-3 mins more, stirring constantly. Stir vanilla flavor extract and butter in. Meanwhile, unwrap the caramels then add them to pudding mix. Stir ’til caramels will begin melting.
Add in butter-brickle pcs then stir. Pour mixture onto the baked pastry shell. Refrigerate for 3-4 hrs. Serve w/ whipped cream topped on every pie slice then sprinkle w/ butter-brickle. To create smoother texture of custard, replace whole eggs w/ 3 yolks.
>> Praline Cream Pie Recipe
Strawberry Banana Cream Pie Recipe
Ingredients:
1/2 c of white sugar
1/4 tsp of salt
2 c milk
2 Tbsps of cornstarch
1.5 tsps vanilla flavor extract
A regular pint of strawberries (fresh); sliced
4 pcs of yolks of eggs
1 pastry shell (9-inch); baked
2 pcs of bananas (small), or
1 pc of banana (large),
Cream (whipped), optional
Instructions:
Combine salt, sugar and cornstarch in medium saucepan. Meanwhile, blend milk and yolks together in separate bowl. Stir little amt of milk mix into dry-type ingredients to make an even paste. Blend the rest of milk mix gradually.
Cook on medium stove heat, constantly stirring, ’til mixture boils and thickens. Boil, constantly stirring for 1 min. Take out of heat. Then, stir vanilla flavor extract in.
Set pan onto bowl w/ iced water; stir to quickly cool. Set 1/4 c of slices of strawberry aside to use as garnish. Then, arrange the rest of slices into pastry shell. Meanwhile, peel then slice the bananas.
To finish, pour 1/2 of custard mix onto strawberries and top w/ slices of banana. Then, cover w/ the rest of custard mix and cover. Refrigerate ’til chilled thoroughly. Top pie w/ reserved slices of strawberries and garnish w/ cream (whipped) before serving.
>> Strawberry Banana Cream Pie Recipe