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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Strawberry Chiffon Pie Recipe
Ingredients:
1 pie shell; baked
1/3 c of chilled water
1 pack of gelatine (unflavored)
3/4 – 1 c of white sugar
Salt
3 pcs of yolks of eggs
3 Tbsps of juice (lemon)
2.5 c of strawberries
Whites of egg (Dried), or
3 whites of eggs (fresh) and 1 c of cream (whipping)
Strawberries (halved), optional
Mint or strawberry leaves, optional
Instructions:
Stir the gelatine in chilled water in small-sized saucepan. Let it stand for 1 min. Add yolks, salt, sugar and juice. Cook the mixture on medium stove heat, constantly stirring, ’til mixture comes into a just boil and remove it from the heat.
Then, transfer the gelatine mix into medium-size bowl then stir strawberries in. Cover then chill ’til mixture will mound when it is spooned, occasionally stirring. In medium-sized bowl, whip the cream into soft-peaks of beat the dried egg-white product into stiff-peaks as stated in package instructions.
With rubber scraper or wooden-spoon, fold egg-white mix or cream (whipped) into the strawberry mix. Spoon the filling onto cooled piecrust. Refrigerate w/ cover for 4 hrs or more ’til filling becomes firm. To serve, garnish w/ strawberries along w/ mint or strawberry leaves, when preferred; serves 8.
>> Strawberry Chiffon Pie Recipe
Blue Ribbon Cherry Pie Recipe
Ingredients:
1 & 1/4 c of sugar (granulated)
3 Tbsps if cornstarch
1 Tbsp of softened butter
1/4 tsp of salt
1/2 c of cherry-flavored juice
2 tsps juice of lime
1/4 tsp of food color (red)
1/4 tsp of extract (almond)
3 c of canned cherries; drain & reserve the liquid
2 & 1/4 c of flour (sifted)
2/3 c of shortening
1/3 c of milk
1 tsp of sugar (granulated)
1 tsp of salt
1 eggyolk
1 eggwhite
Instructions:
Cherry-pie filling: You combine cornstarch, sugar & salt then blend butter in. Separately mix juices, extract, & food color. Pour mixture into dry components then add your canned cherries. Set aside.
Pastry: You sift salt, sugar & flour together then blend half of shortening ’til mixture appears like a cornmeal. Add rest of shortening, blend well. You beat the yolks & juice of lemon together then add milk in.
Pour this mixture into dry components, toss using your fork ’til it forms a softened dough, shape into ball. Have it divided into half. You roll the 1st-half to 1/8″ thick then pat into your pan. Have the bottom coated w/ eggwhites.
Pour in cherry-filling mixture into pan.Have the 2nd half rolled & sliced into thin strips to create your lattice cover. Seal edges. Get a 3″ foil strip then loosely fold around pie edges. Have pie baked for 50-55 mins at four hundred degrees Fahrenheit.
>> Blue Ribbon Cherry Pie Recipe
Strawberry Marshmallow Pie Recipe
Ingredients:
1 pastry shell
1/2 c of milk
1 pack of strawberries; frozen
1 pack of strawberry-flavored Jell-o
16 marshmallows (large)
1 c of boiled water
1 c of whipping cream
Instructions:
Bake pastry shell according to package instructions. Have the berries thawed then set them aside. You combine Jell-O w/ boiled water, mixing ’til Jell-O dissolves completely.
Add the strawberry liquid plus water enough to create 1 c liquid, blend thoroughly. Chill ’til it starts to set.
Combine milk & mallows in saucepan. Cook mixture over low-heat then cool. You fold the whipping cream in then set it aside.
You add the strawberries into chilled Jell-O. You combine this mixture into mallow-cram mixture. Blend well then pour over prepared crust. Chill ’til firm.
>> Strawberry Marshmallow Pie Recipe
Cherry or Strawberry Cheese Pie Recipe
Ingredients:
1 ready-made pie shell (baked)
8 oz of softened creamcheese
A can of sweetened milk (condensed)
1/3 c juice of lime
1 tsp of extract (vanilla)
21 oz of chilled cherry-pie filling
Instructions:
You beat the creamcheese in mixing bowl ’til fluffy. You gradually add the milk in ’til smoothened. Stir extract & juice in then pour this mixture into baked crust.
Let it chill for 3 hrs ’til set. Then top w/ cherry-pie filling prior to serving.
>> Cherry or Strawberry Cheese Pie Recipe
Banana Pie Royale Recipe
Ingredients:
2 pkgs of yogurt (yogurt, 8 oz each)
2 Tbsps of flavoring (rum)
2 pkgs of small pudding & pie filling mix (instant, banana cream)
1 pc of prepared pie crust (Graham, 9 inch)
1 pc of banana (large); peeled and sliced
1/2 c of toasted coconut shreds
2 c of whipped topping (frozen, nondairy); thawed
1/4 c of milk
Instructions:
Combine milk, flavoring, pudding & pie filling, and yogurt inside a bowl; beat thoroughly till thick. Fold in the topping. Spoon one-half of mixture onto the crust. Arrange slices of banana on the crust, in one layer and spoon over the remaining mixture.
Sprinkle coconut shreds around the edge. Place inside the refrigerator for half an hour. Garnish with more slices of banana and keep inside the refrigerator till ready to serve.
>> Banana Pie Royale Recipe
Pink Meringue Pie Recipe
Ingredients:
1 pastry shell; baked
A can of cherry-pie filling
3 eggwhites
1/4 tsp of cream-of-tartar
1/2 tsp of extract (vanilla)
6 Tbsps of sugar (granulated)
10 food coloring drops (red)
Instructions:
Have oven preheated to four hundred degrees Fahrenheit. Have cherry-pie filling heated in skillet placed over low-heat for 5-10 mins. You pour this into pastry shell. Cool then top w/ pink-meringue.
For your meringue: Sprinkle cream-of-tartar over eggwhites. You beat eggwhites ’til foamy. Add sugar gradually. Blend in extract & food color as well. Beat continuously ’til glossy & stiff. Spread this over the pie.
Place pie in your oven & baked ’til meringue sets & is browned.
>> Pink Meringue Pie Recipe
Jim’s Key Lime Pie Recipe
Ingredients:
1 Graham-Cracker crust
2 medium cans of sweetened milk (condensed, Eagle)
3 eggyolks
1/4 tsp of oil (lime)
1 pack of gelatin (unflavored)
1 c of lime-flavored juice (Nellie and Joe’s Hey-West); separated
Instructions:
Combine yolks, oil & milk, blend well. Pour in 3/4 c lime-juice then set mixture aside. Have rest of lime-juice heated in your microwave ’til very hot.
You whisk gelatin onto heated juice, stir to avoid lumps. You add this mixture into filling using mixer set at high-speed.
Blend ’til everything is incorporated well then pour this over crust. Chill for 4 hrs ’til set. You add the topping & serve.
>> Jim’s Key Lime Pie Recipe
Cantaloupe Pie Recipe
Ingredients:
1 pc of cantaloupe (cooked); mashed pulp
1/2 c of sugar (granulated)
8 Tbsps of flour; sifted
1/4 tsp of salt
1 Tbsp of butter (unsalted)
1 pc of pie crust (baked)
2 Tbsps of water
3 pcs of egg yolks (large)
For the Meringue:
3 pcs of egg whites (large)
1/4 tsp of cream-of-tartar
6 Tbsps of sugar (granulated)
Instructions:
Combine sugar, flour, and salt; add onto the hot mashed pulp; mix thoroughly till thick. Combine water and yolks; beat thoroughly then gradually add mixture of cantaloupe and heat. Continue to cook till creamy and thick, while stirring constantly. Add the butter then pour onto the crust.
Combine egg whites and tartar; beat thoroughly till almost stiff. Gradually add the sugar, while beating continuously. Continue beating till glossy and stiff. Spread above the filling and seal the edges.
Bake inside preheated oven (400 degrees F) till browned on the surface.
>> Cantaloupe Pie Recipe
Banana Meringue Pie Recipe
Ingredients:
1/2 c & 6 Tbsps of sugar (granulated)
6 Tbsps of flour (all purpose)
1/4 tsp of salt
3 pcs of eggs (separated)
2-1/2 c of milk
1 Tbsp of butter (or margarine)
1/2 tsp of vanilla extract
2-3 pcs of bananas (ripe)
Baked pie crust (9 inch)
1/16 tsp of salt
1/4 tsp of cream of tartar
Instructions:
Combine half cup of sugar, salt, and flour; mix thoroughly then add the milk. Cook inside a bain-marie till thick, while constantly stirring. Cover then cook for another 10 mins, while occasionally stirring. Beat the yolks then slowly add little milk; add onto the bain-marie then cook for 2 mins, while constantly stirring.
Take out from the heat then add vanilla and butter; let it cool. Place slices of bananas onto the shell and pour the cooled mixture above. Combine whites of egg, tartar, and salt; beat till stiff then slowly add remaining sugar, while beating continuously till stiff. Lightly pile onto the pie and spread onto the edge.
Place inside the oven and bake (325 degrees F) for 18 mins.
>> Banana Meringue Pie Recipe
Frozen Pina Colada Pie Recipe
Ingredients:
2 c of coconut-macaroon cookies; crushed
5 tbsps of butter; softened
20 mallows
1 c of Pina-colada (Hueblein)
1 c of heavy whipped cream
Instructions:
Combine butter & crumbs, mixing well. You press this mixture into sides & bottom of 9″ pie pan then set it aside.
Have mallows melted w/ Pina-colada on saucepan placed over low-heat. Cool at room-temp, mixing ’til smooth. Thoroughly fold this mixture into whipping cream then pour onto pie crust.
Freeze for hours. Thirty minutes before you serve, have pie removed from the freezer then transfer into your fridge. Garnish w/ mint-leaves & pineapples as desired.
>> Frozen Pina Colada Pie Recipe
Florida Key Lime Pie Recipe
Ingredients:
14 oz of sweetened milk (condensed)
8 oz of cream cheese; softened
1/2 c & 2 Tbsps of juice (lime)
Instructions:
Combine condensed milk, cream cheese, and juice; mix thoroughly. Pour onto (8 or 9 inch) Graham crust. Place inside the refrigerator till chilled.
>> Florida Key Lime Pie Recipe
Apple Streusel Pie Recipe
Ingredients:
1/4 c cranberries (dried)
1/4 c of blueberries (dried)
1/4 c of cherries (dried)
6 apples (large, mixed Roma/Gala); peeled, cored & thinly sliced to 1/8-inch
1/3 c of light cream or half-and-half
3/4 c of white sugar
1/4 tsp of salt
1 tsp of apple-pie spice
1/3 c of flour
3 c of sugar (brown); packed
1/3 c of walnuts or pecans; toasted & chopped finely
3 Tbsps of butter
1/4 tsp of nutmeg (ground)
A recipe of pastry piecrust (use recipe below, ingredients as follow)
3 – 4 Tbsps of water
1/4 tsp of salt
1-1/4 c of flour
1/3 c of shortening
A recipe of vanilla-type icing (use recipe below, ingredients as follow)
1 c of confectionaries’ sugar; sifted
1/4 tsp of vanilla flavor extract
1 Tbsp of milk
Instructions:
For the vanilla-icing, blend all ingredients together then add a bit of milk so consistency becomes drizzling. To create pastry for pie, stir salt and flour together in bowl. Cut shortening in ’til coarse-textured crumbs of pea-sizes are resembled. Sprinkle the water, one Tbsp every time then toss ’til moistened.
Next, form into one ball then roll dough into one 12 inch circle on slightly-floured surface. Fit dough into pie plate (9-inch). Trim it to 1/2-inch beyond edges then fold it under then flute.
Prepare the pastry and roll it out then place into pie plate (9-inch) then line edge w/ double-thick foil. Next, bake 450 deg F about 8 mins. Remove the foil then bake for 5-6 mins more ’til golden; cool onto rack afterwards. Lower the heat (375 deg F).
Place dried-fruit in small mixing bowl and put boiling hot water onto them. Let it stand for 5 mins; drain. Slice the apples thinly in food-processor; mix in bowl w/ dried-fruit. Mound mixed-fruit into baked piecrust and arrange fruits so they fit in crust.
In separate bowl, mix 3 Tbsps of flour, salt, apple-pie spice then sugar. Stir half-and-half in then pour carefully onto fruits. In medium-sized bowl, mix 1/3 c of flour, sugar (brown), nutmeg and nuts. Cut butter in ’til coarse-texture crumbs of pea sizes are resembled.
Sprinkle over filling. Then, cover edges of crust w/ foil then bake about 25 mins. Take out foil then bake about 20-25 mins ’til fruit becomes tender and turns golden. Then, cool about 45 mins on rack.
Next, drizzle w/ vanilla-icing then chill in fridge. Bring it to room-temperature before it is served.
>> Apple Streusel Pie Recipe
Lemon Peach Pie Recipe
Ingredients:
1 can of sweetened milk (condensed)
16 oz o peaches soaked in thick syrup; sliced, drained & chopped
Juice from a lemon
Graham-cracker pie crust
8 oz of non-dairy whipped-topping
Instructions:
Pour milk directly into bowl then add the whipped-topping, juice & peaches, mix thoroughly. Then pour this mixture into prepared crust then refrigerate ’til chilled completely.
>> Lemon Peach Pie Recipe
Cherry Parfait Ice Cream Pie Recipe
Ingredients:
1 qt of softened vanilla icecream
1 choco crumb shell
A can of whipped-cream topping
21 oz of cherry-pie filling
Instructions:
Stir one-half of icecream in small bowl w/ spoon ’til it achieves a thin consistency good fro spreading. Have it spread generously over crust then top w/ 1/2 filling.
Place inside your fridge & freeze for 45 mins ’til nearly frozen. Add rest of the icecream then spread them over but frozen filling that’s in the crust then freeze ’til firm for 3 hrs minimum.
Top w/ rest of cherry-pie filling then garnish w/ whipped topping.
>> Cherry Parfait Ice Cream Pie Recipe
Strawberry Cookie Pie Recipe
Ingredients:
1 pack of frozen cookie-dough; thawed
1/2 c of icing sugar
8 oz of creamcheese
2 c of strawberries; sliced
1/3 c of cornstarch
2 c of strawberries; crushed
1 c of sugar (granulated)
Whipping cream
Instructions:
Fit dough snuggly into pan then press lightly to have it compacted. Briefly bake ’til golden.
You mix the icing sugar & creamcheese then spoon over cookie crust. Place 2 c of berries that are sliced above.
Have the crushed strawberries cooked w/ cornstarch & sugar ’til thickened. Allow to cool then you pour this mixture over the berries. You garnish w/ whipping cream.
>> Strawberry Cookie Pie Recipe
Lemon Ice Cream Pies Recipe
Ingredients:
2 Graham-cracker crusts
Graham-cracker crumbs
2 qts of vanilla icecream
6 oz of lemonade; frozen
Instructions:
Soften icecream & lemonade. Beat & combine together ’til creamy. You pour this mixture into prepared crusts then freeze ’til ready to serve. Sprinkle w/ crumbled Graham crackers.
>> Lemon Ice Cream Pies Recipe
Red Raspberry Meringue Pie Recipe
Ingredients:
3 pcs of whites of eggs
1 c of white sugar
1/2 tsp of baking-powder
1 tsp of vanilla flavor extract
14 pcs of crackers (Ritz); crushed
3/4 c of nuts; chopped
1 box of raspberries (red, frozen)
1 c of cream; whipped
Instructions:
Thoroughly drain raspberries. Beat whites ’til stiff. Add vanilla and sugar gradually. Meanwhile, mix crackers, nuts and baking-powder together. Fold it into egg-white mixture.
Next, bake about 45 mins in pie plate (9-inch) over 325 deg F; thoroughly cool. Whip the cream and fold raspberries in. Fill the meringue crust w/ cream mix. Refrigerate 1 hr before it is served.
>> Red Raspberry Meringue Pie Recipe
Cherry Pie Filling Recipe
Ingredients:
1 & 1/4 c of sugar (granulated)
2 Tbsps of instant tapioca
1/4 tsp of extract (almond)
5 c of cherries (fresh)
Instructions:
Combine tapioca & sugar in bowl then add the cherries. Toss ’til coated evenly. Stand for 20 mins ’til syrup comes out, stir occasionally. You pour this mixture carefully into prepare pie crust then bake following previous directions.
>> Cherry Pie Filling Recipe
Apricot Cream Fried Pies Recipe
Ingredients:
1 pack of apricots (dried, 6 ozs)
1-1/3 c of water
1/4 c of white sugar
Canola oil
2 Tbsps of cream-cheese
1 pack of pie shells; refrigerated
Instructions:
Bring water w/ apricots to boil on medium stove heat. Then, cook for half an hour; drain well. Mash w/ a masher ’til smooth. Completely cool.
Process cream-cheese and sugar in blender ’til smooth. Put in the apricots and pulse 2-3 times ’til blended. Then, roll crusts into 12 inch circles and cut each to 9 circles (4-inch). Spoon two big tsps of apricot mix onto 1/2 of every pie circle.
Use water to moisten the edges; fold the dough on fruit mix, pressing the edges for sealing. Crimp the edges w/ use of fork earlier dipped into flour. Then, pour in oil about 1/2-inch deep in heavy large skillet and heat over 350 deg F.
Next, fry the pies for 2 mins on every side, in different batches. If baking is preferred, put on baking sheet pans greased lightly. Bake over 425 deg F about 12 mins.
>> Apricot Cream Fried Pies Recipe
Huckleberry Cheese Pie Recipe
Ingredients:
1 & 1/4 c of flour (all-purpose)
1/2 c of melted butter
1/2 c of icing sugar pus 5 tsps
3/4 c of sugar (granulated)
4 c of fresh huckleberries
1/4 c of cornstarch
1/3 c water
8 oz creamcheese
1 Tbsp juice of lemon
1 tsp of lemon rind; grated
1 tsp of extract (vanilla)
1 c of whipped cream
Instructions:
For the base: You combine 5 tsps icing sugar w/ flour. Cut butter in then lightly press mixture into sides & bottom of 2 nine-inch pie pans. Have them baked for about 8-10 min at three hundred seventy-five degrees Fahrenheit ’til golden-browned. Have them cooled in racks.
Topping: You mix cornstarch & 3/4 c sugar in saucepan, blend in water & berries. Stir while cooking over mid-heat ’til boiling. Allow to boil about 2 mins then cool.
Filling: Beat creamcheese, juice, sugar, zest & extract ’til fluffy & light. Fold the whipping cream in. You spoon one-half of mixture into every crust then pour over some topping all over the filling. Place in your fridge & chill for 60 mins.
>> Huckleberry Cheese Pie Recipe
Cranberry Mince Pie Recipe
Ingredients:
2/3 c of sugar (granulated)
2 Tbsps of cornstarch
1 & 1/2 c of rinsed cranberries (fresh); drained
2/3 c of water
2 Pastry crust pie
27 oz of prepared minecemeat
1 eggyolk w/ 2 Tbsps water
Instructions:
Have oven preheated to four hundred twenty-five degrees Fahrenheit. Position rack in the lowest oven layer.
Combine cornstarch & sugar in saucepan then pour water in. Cook over high-heat, stir ’til it boils. You add the cranberries then continue boiling. Adjust heat then allow to simmer for 5-10 mins, stir often.
Place mincemeat onto pastry line 10″ pie pan then arrange cranberries on top. Cover w/ 2nd crust then create small slits at the center. then seal & flute.
You brush surface w/ eggwash then have pie baked for half an hour ’til golden.
>> Cranberry Mince Pie Recipe
Coconut Pie Recipe
Ingredients:
1/2 c of melted butter
1 & 1/2 c of sugar (granulated)
3 large beaten eggs
1 Tbsp of vinegar (white)
1 & 1/4 c of coconut
1 tsp of extract (vanilla)
Instructions:
Have all of the ingredients combined then pour carefully onto unbaked 9″ pastry shell. Have pie baked at three hundred fifty degrees Fahrenheit for 60 mins.
>> Coconut Pie Recipe
Pineapple Cream Pie Recipe
Ingredients:
3 pcs of eggs, whites separated from yolks
1/4 tsp of salt
3/4 c of white sugar
1/3 c of flour
1 c of pineapple (crushed); drained
2 c of milk
1 piecrust (9-inch); baked
2 Tbsps of butter
Instructions:
Scald the milk. Mix salt, sugar, butter, yolks and flour. Gradually add heated milk, constantly stir. Cook over boiling water ’til it thickens.
Add the pineapple and cool. Pour onto baked piecrust. Make meringue by beating whites to stiff-peaks w/ 4 Tbsps of sugar and pour onto filling.
Bake over 350 deg F about 12 mins. Add in whole pcs of eggs into mixture for a variation. Top w/ cream (whipped) before it is served.
>> Pineapple Cream Pie Recipe
Lime Meringue Pie Recipe
Ingredients:
1.5 c of white sugar
1/3 c of cornstarch
3 pcs of eggs; whites separated from yolks
1.5 c of water
1/4 c of juice (Key-lime or regular-lime)
1 small drop of food color (green), optional
1/4 tsp of cream-of-tartar
1/2 tsp of vanilla flavor extract, optional
1 graham-cracker crust (6 ozs)
Slices of lime, to garnish
Instructions:
Preheat the oven (350 deg F). Stir cornstarch and 1 c of sugar together in medium-sized saucepan. Then, stir yolks and water in ’til smooth. Then, cook at medium-stove heat, constantly stirring, ’til mixture will boil.
Reduce the heat then cook for a minute; take out of heat. Stir juice w/ the food color, if preferred, ’til well-blended. Put it aside.
Meanwhile, beat the whites w/ cream-of-tartar over high-speed in separate bowl ’til foamy. Then add 1/2 c of sugar, one Tbsp every time, constantly beating ’til whites become glossy, forming soft-peaks and sugar dissolves. Beat vanilla flavor extract in, if preferred.
Pour the filling onto crust. Then, spread the meringue onto filling. Start w/ little amounts over the edges; seal all of the crust. Cover the pie w/ the last meringue and evenly spread in nice swirls.
To finish, bake about 12 – 15 mins ’til peaks turn lightly brown. Cool to room-temperature. Garnish w/ slices of lime, if preferred.
To bake pie in a microwave instead of a conventional oven, prepare graham-cracker crust into microwaveable pie glass pan (8-inch). In microwave-safe bowl, mix cornstarch and 1 c of sugar together. Stir yolks and water in ’til smooth. Next, cook at high-power and stir every two mins, for 6 mins or ’til mixture will boil.
Stir juice in w/ the food color, if preferred, ’til blended well; set it aside. Meanwhile, beat the whites w/ cream-of-tartar, vanilla and sugar. Pour filling to the crust and spread the meringue on it, the same way as it is prepared in earlier method of baking.
Cook at high-power for 3 – 3.5 mins. Rotate a quarter-turn every min, ’til tip of knife comes clean when taken out after inserting horizontally. Cool to room-temperature. To finish, garnish w/ slices of lime , if preferred.
>> Lime Meringue Pie Recipe
Lemon Pie Recipe
Ingredients:
1 c of sugar (granulated)
2 Tbsps of flour
1 Tbsp of grated peel of lemon
4 large eggs
6 Tbsps juice from lemon
1/2 c of melted butter
1/2 tsp of extract (vanilla)
1/4 tsp of extract (almond)
1 nine-inch deep-dish pastry shell; frozen
1/4 c of almonds; silvered
Instructions:
Have oven preheated to three hundred fifty degrees Fahrenheit. Have the oven racks place on lower-third oven layer.
Combine the flour & sugar together. Beat the eggs in separate bowl then add flour mixture, beating for 3 mins ’til light & bit thickened.
Add lemon peel, extracts, juices & butter. Pour this mixture into pastry shell. Have pie placed on bake sheet. Then bake for 20-25 mins ’til filling sets & is browned lightly.
Have the almonds toasted in skillet placed over mid-heat, stir for 4-4 mins ’til lightly-browned. Sprinkle these almonds all over pie. Let it cool before serving.
>> Lemon Pie Recipe
Avocado Lime Pie Recipe
Ingredients:
1 pc of avocado (ripe, large)
14 oz of canned milk (condensed, sweetened)
Grated lime zests
1/2 c of juice (freshly squeezed lime)
2 pcs of egg yolks (large)
1 pc of baked pie crust (9-inch)
1/16 tsp of salt
For the Garnish:
Avocado
Nuts (chopped)
Instructions:
Mash the avocado thoroughly. Combine the sweetened (condensed) milk, juice, and zests; mix thoroughly till mixture becomes thick. Fold the avocado on the mixture.
Transfer onto pie crust and place inside the refrigerator till chilled. Garnish it with balls of avocado and sprinkle freshly squeezed juice from lemon and nuts.
>> Avocado Lime Pie Recipe
Cherry Pie Recipe
Ingredients:
A can of cherries (sweetened)
1 c of sugar (granulated)
6 tsps of cornstarch
2/3 c of cherry-flavored juice
A pinch salt
1-2 tsps of butter
1/2 tsp of flavoring (almond)
Instructions:
Drain the cherries then reserve the juice. Heat the cherry liquid then ad sugar & cornstarch. Stir ’til well dissolved.
You pour this mixture into cherries arranged on top of unbaked crust. Have pie baked for about 10 mins at four hundred twenty-five degrees Fahrenheit. Later adjust temp into three hundred fifty degrees Fahrenheit then continue cooking about 20 mins.
>> Cherry Pie Recipe
Lemon Chess Pie Recipe
Ingredients:
1.5 c of white sugar
3 pcs of eggs; well-beaten ’til light
1/4 c of fresh juice (lemon)
1/2 tsp of lemon rind
1/8 tsp of salt
3 Tbsps of butter; melted
1 pastry shell (8-inch)
Instructions:
Combine butter, salt, lemon rind and juice, sugar and eggs thoroughly. Pour in to unbaked pastry shell. To finish, bake over 350 deg F for 35 – 40 mins or ’til well-browned.
>> Lemon Chess Pie Recipe
Cherry Meringue Pie Recipe
Ingredients:
3 eggwhites at room-temp
3/4 c of sugar (granulated)
1/4 tsp cream-of-tartar
8 oz of softened creamcheese
1 tsp of extract (vanilla)
2 & 1/2 c of sugar
2 & 1/2 c of Cool-whip topping
21 oz of cherry-pie filling
1 c of mini mallows
Instructions:
Have oven preheated to two hundred seventy-five degrees Fahrenheit.
Fit & cut parchment-paper to rounded pizza plate. Put a serving-platter onto the round cut paper then draw once circle w/ pencil.
Have the eggwhites separated from eggyolks. Place cream-of-tartar & eggwhites in bowl then beat w/ mixer on high-speed ’til frothy. Add sugar gradually then beat ’til meringue sets & will form into stiffened peaks.
Use spatula to pour frothy eggwhites into middle circle of parchment-paper, forming like pie plate, push it up on edges as if they were the pan’s sides. You leave an inch border all around paper edges.
Have this baked in oven’s middle layer for about 1 – 1 & 1/2 hrs ’til browned & crisp. Put off your oven then open its door, leave meringue there for additional 1 hour. Completely cool prior to filling.
For the filling: You combine creamcheese, sugar & extract then add mallows in. Fold the whipped topping in. Spoon into serving plates then lift your baked meringue softly from parchment-paper then place them on top of topping.
You spoon your creamed mixture onto shell then evenly spread, push sides gently. Pour the berry-filling all over then cover w/ plastic-wrap & have it refrigerated ’til ready to serve.
>> Cherry Meringue Pie Recipe
Cherries Jubilee Pie Recipe
Ingredients:
16 & 1/2 oz of dark-sweet cherries; pitted & undrained
1 pack of blackcherry gelatin
A pint of vanilla-flavored icecream; softened
1 c of thawed whipping topping
Graham-cracker pie pastry/crust
Almonds; sliced
1/3 c of toasted almonds
Instructions:
Have the cherries drained then reserve the juice. Have the cherries blotted w/ paper-towels. You add enough water into juice in order to have 1 & 1/4 c of liquid.
Transfer into microwaveable bowl then heat liquid in high-temp for about 2 mins. You add the gelatin then stir for it to completely dissolve.
You spoon the icecream into gelatin-mixture, stirring ’til smoothened. Have it refrigerated for 5-10 mins ’til it appears like unbeaten eggwhite.
You fold in the topping, cherries & almonds into icecream mixture then pour onto crust. Have pie refrigerated for 3-4 hrs ’til firm. Then garnish w/ extra whipped-topping & almonds as you please.
>> Cherries Jubilee Pie Recipe
Orange Meringue Pie Recipe
Ingredients:
1 c of white sugar
1.5 c of chilled water
1/4 c of sour juice (orange)
1/4 c of cornstarch
3 yolks of eggs; beaten
1 tsp of margarine
1/3 c of white sugar
1 pie crust shell (9-inch); baked
3 whites of eggs
Instructions:
Preheat the oven (350 deg F). Combine 1 c of cornstarch and sugar in medium saucepan. Stir gradually into water ’til smooth. Blend in yolks.
Constantly stir on medium stove heat and bring to boil. Then boil about 1 min. Take the pan off the heat. Put in margarine along w/ juice; stir well.
Pour mixture onto pie crust. Meanwhile, in separate bowl, beat whites on high blender speed ’til foamy. Slowly beat 1/3 c of sugar in, continue to beat ’til stiff-peaks form.
Then, meringue onto hot pie filling. To finish, bake about 15 – 20 mins ’til meringue turns golden-brown. Cool then refrigerate or freeze.
>> Orange Meringue Pie Recipe
Key Lime Pie Recipe
Ingredients:
15 ozs of sweetened milk (condensed)
1 Tbsp of rind (Omani lime); grated
1/2 c of juice (Omani lime)
2 yolks of egg; beaten slightly
1/4 tsp of salt
Instructions:
Preheat the oven (350 deg F). Beat 2 whites along w/ 2 Tbsps of sugar to create meringue. Meanwhile, combine all the ingredients on low stove heat into saucepan; then stir ’til it thickens. Pour in to baked pie crust then cover w/ meringue. To finish, bake about 10 – 15 mins or ’til meringue turns lightly brown.
>> Key Lime Pie Recipe
Banana Breeze Pie Recipe
Ingredients:
1/3 c of butter
1/2 tsp of cinnamon
1/4 c of sugar (granulated)
1 c of crushed corn-flakes
8 oz softened creamcheese
A can of sweetened milk (condensed)
1 tsp of extract (vanilla)
1/2 c of bottled juice of lemon plus 2 Tbsps
5 medium ripened bananas
Instructions:
Have butter melted then add cinnamon & sugar in saucepan placed over low-heat, stirring constantly ’til bubbly. You remove saucepan from the heat then add flakes, blend well. Evenly press the mixture into 9″ pie plate then chill.
You beat creamcheese ’til fluffy & light. Then add extract & 1/3 c juice, stirring ’til thickened. You have 3 bananas sliced then line them in crust.
Pour your filling carefully into prepared crust. Have it refrigerated for 2-3 hrs ’til firm. Slice 2 more bananas then dip onto juice. Have pie garnished w/ slices of bananas.
>> Banana Breeze Pie Recipe
Lemon Pie Recipe
Ingredients:
1 c of white sugar
2 c of boiling hot water
5 Tbsps of flour mixed w/ cornstarch
5 Tbsps of fresh juice (lemon)
1/4 tsp of salt
2 yolks of eggs
Instructions:
Combine cornstarch, sugar, salt then flour together. Blend in juice and yolks. Add hot water then stir ’til smooth. Cook on high stove heat ’til it thickens.
Pour in to baked pie shell (9-inch). Beat the whites w/ 2 Tbsps of sugar for meringue. To finish, cover the pie up to crust edges and bake over 300 deg F ’til peaks turn brown.
>> Lemon Pie Recipe
Apricot Cream Pie Recipe
Ingredients:
3-1/2 c of canned apricots (peeled)
1 canned milk (condensed, sweetened)
3 Tbsps of juice (pineapple)
1/4 c of juice (lemon)
1 pc of pie crust (Graham)
1 c of cream (whipping)
Instructions:
Drain the apricots and mash them. Add condensed milk and juices; mix thoroughly. Transfer onto the crust and place inside the refrigerator to chill for overnight. Place cream on top.
>> Apricot Cream Pie Recipe
Caribbean Ice Cream Pie Recipe
Ingredients:
1 pack of desiccated coconut
2 Tbsps of rum
1/2 gal of softened vanilla icecream; divided into half
Food color drops (green)
1/3 c of butter
2 grated limes w/ juice
8 oz of pineapples; crushed & drained
Instructions:
Combine butter & coconut flakes in skillet placed over mid-heat, cook ’til toasty & golden. Reserve two tablespoons.
Transfer the rest into sides & bottom of 9″ pie pan then chill. You combine one-half of icecream w/ rum & pineapples then spread generously over the crust, freeze.
Combine peel & lime juice w/ food color into the other one-half of icecream then mound it above a layer of crushed pineapple. Sprinkle w/ coconut flakes, freeze.
>> Caribbean Ice Cream Pie Recipe
Mango Meringue Pie Recipe
Ingredients:
2 tsp of white sugar
1.5 c of flour (all-purpose)
8 Tbsps of cold butter (unsalted); cut to pea-size pcs
3 – 4 Tbsps of iced water
3 Tbsps of shortening (vegetable)
2 Tbsps of cornstarch
3/4 c of water
4 pcs of yolks of egg (large)
2 Tbsps of fresh juice (lemon)
2 pcs of eggs (large)
3 pcs of mangoes (ripe); peeled & sliced
1/2 c of white sugar
4 Tbsps of butter (unsalted)
1/2 c of white sugar
5 pcs of whites of eggs (large)
1/4 tsp of salt
Cream-of-tartar
To make dough, flatten shortening in between two wax-paper sheets to 1/8-inch thick. Remove upper sheet then draw criss-cross pattern w/ a knife on shortening so it is divided into half-inch squares. About 30 mins or more, put in freezer.
In large mixing bowl, combine sugar and flour together. Work cold butter to mixture w/ use of pastry cutter ’til a coarse meal is resembled. Quickly blend in squares of shortening. Sprinkle onto iced water then mix w/ fingers ’til dough forms into balls.
Wrap dough w/ plastic wrap then chill for 2 hrs up to overnight. Meanwhile, roll dough on lightly-floured surface into one 12 inc circle, 1/2-inch thick. Then fit dough into pie baking plate (9-inch).
Fold hanging dough under its self and crip decoratively against rims of plate. Prick all of pan’s bottom w/ fork. Then, freeze about 30 mins.
Set rack into center of oven then preheat (400 deg F). Next, line pie crust w/ foil then weigh down w/ weights for pies or dry beans; bake about 20 mins. Remove foil, weights then bake 8 mins more or ’til very light brown. Cool pan on rack.
For the filling or curd, whisk juice, 1/4 c of water along w/ cornstarch together in medium mixing bowl ’til smooth. Next, whisk yolks and eggs in. Puree mangoes w/ remaining water into blender.
Combine sugar, puree and butter in medium glass pan then bring it to boil on medium stove heat. Constantly whisk then drizzle 1/2 of hot mixture into cornstarch-mixture slowly. Return mixture into saucepan.
Cook, constantly whisking, scraping base of pan ’til small bubbles appear for ten seconds. Then, strain curd onto fine sieve pouring into pie crust. Let it cool about an hour; refrigerate ’til set and chilled.
For meringue, combine whites, salt, cream-of-tartar and 1/2 c of sugar inside dry large mixing bowl then set onto a pan w/ boiling water. Constantly whisk ’til mixture becomes lukewarm. Take out pan from heat then continue whisking ’til whites form stiff-peaks.
Using spoon’s back, spread meringue onto filling of pie. Make sure meringue covers crust. Pull meringue strands w/ spoon. Set pie below a heated broiler about 20 secs or use a torch to pass flame over meringue ’til lightly brown into spots.
>> Mango Meringue Pie Recipe
Old-Fashioned Lemon Pie Recipe
Ingredients:
1.5 c of white sugar
2 Tbsps of cornstarch
1.5 c of water
1/3 tsp of cream-of-tartar
1 Tbsp of butter
3 pcs of eggs
1 pie crust; baked
2 pcs lemons (juiced); zests grated
Instructions:
Combine 1 c of water, butter and 1 c of sugar in pan. Let it boil for 3 mins. Mix cornstarch w/ 1/2 c of water then add to pan. Stir it well.
Next, add the lemon juice and grated zests. Add yolks then thoroughly stir ’til mixture will thicken. Remove pan from the heat; let it cool.
Meanwhile, beat whites ’til stiff then add the rest of sugar to the white gradually then fold 1/3 of egg-white mix into filling. Then, pour the filling into prepared pie crust. Add the cream-of-tartar to the remaining egg-white mixture so meringue will form
Top w/ meringue. Preheat oven (400 deg F) then turn off right before putting pie in. Bake pie about 15 mins ’til meringue turns golden-brown.
>> Old-Fashioned Lemon Pie Recipe