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
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
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
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
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
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
Bluegrass Pie Recipe
Ingredients:
Pie Crust:
1-1/2 c of flour; sifted
1/2 tsp of sugar (granulated)
1/2 tsp of salt
8 Tbsps of butter (unsalted, very cold); cut to pieces
2 Tbsps of shortening (solid, very cold)
4 Tbsps of water (ice)
For the Filling:
4 Tbsps of butter (unsalted)
1/4 c of sugar (brown)
1/2 c of sugar (granulated)
2 Tbsps of flour
1/4 c of bourbon
1/2 c of corn syrup (dark)
1/8 tsp of salt
1 tsp of vanilla extract
1 c of walnuts; chopped
1 c of chocolate morsels (or more)
3 pcs of eggs (large)
For the Tangy Whipped Cream
1 c of cream
1 c of sour cream (or creme fraiche)
Instructions:
Combine salt, sugar, and flour; add the butter pieces and solid shortening; cut till mixture seems flaky. Sprinkle (ice) water and transfer on a processor; pulse till smooth and formed to a dough. Flatten the dough to disk and wrap it with a plastic wrapper. Place inside the refrigerator for half an hour.
Roll the dough to a round, 3-4 inches bigger than the pie dish. Set on the dish and let it extend to 3/4-inch beyond dish rim. Crimp edges and place inside the refrigerator for half an hour till chilled.
Preheat the oven (375 degrees F). Combine sugar and butter; beat thoroughly till fluffy and creamy. Add the flour; mix thoroughly till absorbed well. Add the eggs individually, while mixing continuously.
Add syrup, vanilla, bourbon, and salt; mix thoroughly and fold the nuts into the mixture. Sprinkle the morsels onto the base of crust and pour over prepared batter. Place inside preheated oven then bake for 40 mins. Take out from the oven; let it set then top it with a vanilla sherbet or “tangy whipped cream”.
To make the tangy cream, use chilled beaters and beat the cream thoroughly till its peak form slightly stiff. Fold the (sour) cream onto the mixture.
>> Bluegrass Pie Recipe
East Texas Buttermilk Pie Recipe
Ingredients:
1 pc of baked pie crust (9 inch)
3 Tbsps of flour
1-1/2 c of sugar (granulated)
1/2 tsp of salt
1/2 c of melted butter
3 pcs of eggs; beaten slightly
1 tsp of vanilla extract
1 c of buttermilk
Nutmeg (to taste)
Cinnamon (to taste)
Instructions:
Combine sugar, salt, and flour; mix thoroughly and add onto the butter, buttermilk, vanilla, and eggs. Mix thoroughly then pour onto the crust. Sprinkle cinnamon and nutmeg. Bake (350 degrees F) for fifty mins.
>> East Texas Buttermilk Pie Recipe
Butterscotch Pies Recipe
Ingredients:
2 c of sugar (granulated)
1 c of butter
2 c of milk (whole)
3 pcs of egg yolks (large)
9 Tbsps of flour; sifted
2 pcs of pie crusts (baked)
9 Tbsps of milk
Instructions:
Brown the sugar, butter, and milk on a nonstick skillet. Beat milk, flour, and yolks; add onto skillet then cook till thickened. Pour onto the crusts and top them with vanilla flavored meringue. Bake at 400 degrees F till browned.
>> Butterscotch Pies Recipe
Chess Pie Recipe
Ingredients:
1 pc of unbaked pie crust (9 inch)
1/2 c of melted butter (or margarine)
1-1/2 c of sugar (granulated)
3 pcs of eggs (large)
1/8 tsp of salt
1 tsp of vanilla extract
3/4 Tbsps of vinegar
Instructions:
Prepare the crust. Combine sugar with butter then let it simmer gently for about 5 mins; stir constantly. Take out from the heat then let it cool for a while, stir continuously. Add the eggs individually, while beating continuously.
Add salt, vinegar, and vanilla; mix thoroughly and pour onto the crust. Bake (400 degrees F) for about 15 mins; lower down the heat (350 degrees F) and continue baking for 20-30 mins. Gently shake the pie; if it slightly quivers then that is done already.
>> Chess Pie Recipe
Custard Pie Recipe
Ingredients:
10 pcs of eggs (beaten)
1 c of sugar (granulated)
1/2 tsp of nutmeg (ground)
1 tsp of vanilla extract
4 c of milk (scalded)
1 Tbsp of butter
Instructions:
Scald the milk with butter then let it cool. Combine eggs, nutmeg, vanilla, and sugar; add the scalded mixture. Pour onto the crust-lined pie dish. Bake (450 degrees F) for 20 mins. Turn off the heat and let the pie sit inside the oven, at about 60 minutes.
>> Custard Pie Recipe
Orange Custard Cream Pie Recipe
Ingredients:
1 can of sweetened milk (condensed, 14 ozs)
4 pcs of eggs; divided
1/2 c of juice (orange)
1 pastry shell (9-inch); baked
2 Tbsps of liqueur (orange)
1/2 c of white sugar
Salt
1/2 tsp of cream-of-tartar
Instructions:
Preheat conventional oven (350 deg F). For the filling, combine milk, liqueur and juice (orange) and yolks; mix well. Pour in to pastry shell then bake about 15 – 20 mins ’til set. Take out from oven then increase temperature (450 deg F).
For our meringue, blend sugar and whites in metal mixing bowl. Place bowl on top of boiling water then stir about 1-2 mins ’til sugar dissolves and mixture becomes warm.
Take bowl off the heat.
Then, add salt along w/ cream-of-tartar; beat ’til meringue will stand in soft-peaks. Spread meringue onto pie then put back to oven, bake 5 mins ’til golden. Before serving, cool it to room-temperature.
>> Orange Custard Cream Pie Recipe
Crystal Light Lemonade Pie Recipe
Ingredients:
1 pc of pie crust (Graham)
1/4 c of milk
8 oz of cream cheese
1 pkg of Lemonade mix (Crystal Light)
8 oz of whipped topping (Cool Whip)
Instructions:
Combine milk and (cream) cheese; mix thoroughly till mixture becomes smooth and add the lemonade. Blend thoroughly and add whipped topping. Pour onto the crust and place inside the refrigerator for 3-4 hrs.
>> Crystal Light Lemonade Pie Recipe
Peanut Butter Custard Pie Recipe
Ingredients:
1 pie shell (10 inch deep-dish); baked & cooled
1/3 c of cornstarch
3 pcs of yolks of large eggs
3 c of milk
2 Tbsps of margarine or butter
1/2 c of white sugar
1/2 c of peanut butter (creamy)
1/4 tsp of salt
1-1/4 tsps of vanilla flavor extract
3 pcs of whites of large eggs
1/4 tsp of cream-of-tartar
1/3 c of white sugar
Instructions:
While cooling the crust, make the filling. Mix milk, yolks, cornstarch salt and sugar in 2 quart saucepan. Add the margarine in. Cook for 15 mins on medium-low heat, frequently stirring ’til mixture thickens and boils then boil for 1 min.
Remove pan from the heat and stir vanilla and peanut butter in. Pour the filling onto cooled crust. Refrigerate w/ cover ’til set for 4 hrs or more.
For the meringue, beat the whites ’til stiff. Slowly add cream-of-tartar and sugar; beat ’til glossy. Then, spread meringue onto pie sealing edges of crust. Bake over 375 deg F then toast ’til golden-brown.
Cool pie to room-temperature. Before pie is served, top w/ 8 ozs of cream (whipped and thawed). Makes 8-10 servings.
>> Peanut Butter Custard Pie Recipe