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
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
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
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
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
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