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
Simply Divine Pumpkin Pie Recipe
Ingredients:
1 box of vanilla filling and pudding (3-1/4 ozs)
1/4 c of sugar (brown); packed firmly
1.5 tsps of pumpkin-pie spice
1-1/4 c of milk
1/4 tsp of salt
1-3/4 c of pumpkin (canned or cooked); mashed
1 Tbsp of butter; melted
1 pastry shell (9-inch); unbaked
Instructions:
Combine pudding-mix, salt, milk, sugar and pumpkin-pie spice. Stir pumpkin and butter in. Pour onto unbaked pastry shell.
Then, bake over 375 deg for 40-45 mins or ’til bottom-crust turns golden-brown and the filling sets. Garnish w/ whipped cream or topping. You can use 3/4 tsp cinnamon, 1/4 tsp ginger and 1/2 tsp nutmeg in place of pumpkin-pie spice.
>> Simply Divine Pumpkin Pie Recipe
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
No Bake Pumpkin Pie Recipe
Ingredients:
1 c of chilled milk
1 can of pumpkin (16 ozs)
1 tsp of cinnamon
2 boxes of instant pudding (vanilla, 4 ozs)
1/4 tsp of cloves
1 graham-cracker crust
1/2 tsp of ginger
Instructions:
Pour the milk in mixing bowl. Then, add the pudding; beat w/ whisk for 1-2 mins ’til it thickens. Stir pumpkin along w/ spices in; mix thoroughly.
Next, pour filling into the crust. Refrigerate for 3 hrs or more. Top w/ cream (whipped).
>> No Bake Pumpkin Pie Recipe
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
Peanuts ‘n’ Marbles Recipe
Ingredients:
2 small boxes of pudding-mix (white choco)
1.5 c of milk
1 choco-cookie pie crust (Fudge, Smucker’s Magic-Shell)
1/2 c of peanut-butter (creamy)
Instructions:
Place the pudding-mix into medium-sizes bowl. Put milk in; mix thoroughly. Melt peanut-butter on stove or in microwave; make sure not to burn.
Again, add peanut-butter into the mixture. Pour onto pie crust, put the Magic-Shell onto the top. Chill for 20 – 30 mins or ’til set or ’til it is to be served
>> Peanuts ‘n’ Marbles Recipe
Double-Layer Pumpkin Pie Recipe
Ingredients:
4 oz of softened cream cheese
1 Tbsp of milk (or half-and-half)
1 Tbsp of sugar (granulated)
1-1/2 c of whipped topping; thawed
6 oz of pie crust (Graham)
1 c of milk (cold, or half-and-half)
2 pkgs of pudding & pie filling (instant, vanilla)
16 oz of pumpkin (canned)
1 tsp of cinnamon (ground)
1/2 tsp of ginger (ground)
1/4 tsp of cloves (ground)
Instructions:
Combine (cream) cheese, sugar, and a tablespoon of milk inside a bowl; mix thoroughly till smooth and add thawed topping then stir gently. Spread onto the base of the crust. Combine a cup of milk and pudding & pie filling; beat thoroughly for 1-2 mins till blended well.
Add the spices and pumpkin; stir thoroughly and spread above the layer of (cream) cheese. Place inside the refrigerator for three hrs. Garnish additional (whipped) topping with nuts.
>> Double-Layer Pumpkin 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
Mile High Coconut Pie Recipe
Ingredients:
1 pie pastry crust (9 inch); baked
1/4 tsp of salt
3/4 c of white sugar
1 tsp of vanilla flavor extract
3 Tbsps of cornstarch
3 pcs of yolks of eggs; beaten slightly
2 c of milk
1/4 tsp of baking-powder
2 Tbsps of butter
4 pcs of whites of eggs
1 c of coconut; flaked
1/2 c of white sugar
Instructions:
First, make the filling by combining sugar, salt and cornstarch; mix thoroughly. Add yolks then stir. Put in milk and slowly cook ’til thick, constantly stirring. After the pudding thickens, add vanilla, coconut and butter then pour in to crust.
To make the meringue, first beat the whites w/ baking-powder ’til stiff. Put in 1/2 c of sugar then blend thoroughly. Cover the pie w/ meringue, sealing edges. Bake in the oven at 325 deg F about 15 mins ’til golden-brown.
>> Mile High Coconut Pie Recipe