Pie Recipes

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Emptynester
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Pie Recipes

Postby Emptynester » Thu Jul 10, 2008 4:34 pm

Peeper's Fresh Strawberry Pie

One baked pie shell
2 pints of fresh strawberries, washed and capped
One container of strawberry glaze
I container of strawberry cream cheese
Whipped cream

Mix the strawberries and glaze. Spread the cream cheese into the bottom of a cooled pie shell. Scoop the strawberry glaze mixture into the shell on top of the cream cheese. Refrigorate for several hours. Serve with a good helping of whipped cream.

Tasty and fresh!!

Contributor: Peeper
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Emptynester
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Harmony's Pie Crust

Postby Emptynester » Thu Jul 10, 2008 4:35 pm

Harmony's Pie Crust

Makes 1 large top & bottom crust.

2 cups sifted all purpose flour
1 teaspoon salt
2/3 cup chilled shortening
2 tblsp chilled butter
4 tablespoons ice water (more or less).

Contributor: Harmony
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Emptynester
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Lazy Day Pie – Looks more like cobbler by JusSue

Postby Emptynester » Thu Jul 10, 2008 4:36 pm

Lazy Day Pie – Looks more like cobbler by JusSue

1/2 cup butter
2 cups sugar , divided
1 tablespoon baking powder
1 cup milk
4 cups peach, fresh sliced
1 tablespoon lemon juice
1 dash cinnamon

Melt butter in a 13- x 9-inch baking dish.

In separate bowl: Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring jus until dry ingredients are moistened only.

Pour batter over butter (do not stir). repeat DO NOT STIR

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Repeat DO NOT STIR

Sprinkle with cinnamon, if desired.

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Will serve about ten...I love ice cream on it...

Notes: I change the fruits according to season and can use frozen and canned fruits...if canned fruits of course need less sugar since do not have to cook the fresh peaches...I have adjusted the sugar by mixing sugar and sugar substitutes etc...any questions let me know...a handful of blueberries in this also was way DH better liked
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Emptynester
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Peach Cream Pie from Peeper

Postby Emptynester » Thu Jul 10, 2008 4:37 pm

Peach Cream Pie from Peeper

1 single pie crust
¾ cup sugar
3 Tablespoons flour
5 fresh peaches
¾ cup Whipping cream
dash cinnamon

Make a single pie crust
Put in pie pan
Mix 3/4 cup white sugar and 3T. flour
put half of mixture into pie crust in pie pan
Peel 5 peaches and cut in half
Place face down on sugar mixture in pie pan
Add the remaining sugar mixture
Pour 3/4 cup whipping cream over all
Sprinkle with cinnamon
Bake at 450 for 10 minutes
Lower heat to 350 and bake another 30 to 35 minutes

I cover the edges with aluminum foil to keep them from over browning.

Notes: I'd like to suggest you bake your pie a few minutes longer than the 30 to 35 minutes at 350. (Remember, you start out at 450 for the first ten). I turned on my oven light;; hung around the kitchen and waited for a couple "bubbles" to appear on the pie since I wanted to be sure the flour/whipping cream solidified a bit. I promise you will love this pie!!!!:~D
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Kathryn-in-Canada
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Divine Double Chocolate Pie

Postby Kathryn-in-Canada » Sat Oct 25, 2008 12:10 pm

Divine Double Chocolate Pie (from Eagle Brand Canada website via Kathryn)

(from http://canada.eaglebrand.com/recipepage.asp?rid=736)

A doubly rich and satisfying dessert with 2 chocolates, if you please. Try it your way... white on semi-sweet, white on dark chocolate, or dark on white.

prep time: 15 min. plus baking time
servings: 6-8 portions

INGREDIENTS

* 1 pkg (250 g) regular or light cream cheese, softened
* 1 can (300 mL) Regular or Low Fat Eagle Brand®
* 1 egg
* 1/3 cup (75 mL) white chocolate chips, melted
* 1 cup (250 mL) semi-sweet chocolate chips, melted
* 1 (9”/23 cm) graham cracker or chocolate flavoured pie crust

INSTRUCTIONS

* Beat cream cheese until fluffy; gradually beat in Eagle Brand and egg.
* Remove 1/3 cup (75 mL) Eagle Brand mixture; whisk into melted white chocolate chips; set aside.
* Whisk remaining Eagle Brand mixture with melted semi-sweet chocolate chips; pour into prepared pie crust. Spoon white chocolate mixture over semi-sweet chocolate layer and gently swirl with knife to marble*.
* Bake in preheated 325ºF (160ºC) oven for 20-25 minutes or until just set. Cool thoroughly and garnish as desired.

*Marbling: To get that great marbling effect in two-tone cheesecakes, drop the second mixture in spoonfuls onto the base mixture. Let settle, then gently swirl a narrow spatula through light and dark mixtures

This is a really easy really recipe that provide almost professional results. And it is very rich so 1/8 of the pie is a serving (thus one pie serves 8 generously - not always the case with a 9" pie!)

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Cowinkie
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Re: Pie Recipes

Postby Cowinkie » Sun Nov 23, 2008 8:34 pm

SWEET POTATO PIE

INGREDIENTS:

2 cups mashed sweet potatoes (I use canned)
1/4 pound butter, softened
2 eggs, separated
1 cup packed brown sugar
1/4 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup evaporated milk
1/4 cup white sugar
1 (9 inch) unbacked pie crust

DIRECTIONS:

1. Preheat oven to 400*
2. In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and
evaporated milk. Mix together well.
3. Beat egg whites until stiff peaks form: add 1/4 cup white sugar and fold into sweet potato mixture.
4. Pour into pie shell and bake at 400* for 10 minutes. REDUCE heat and bake at 350* for 30 minutes or until firm. Cool and
serve plain or with cool whip/ whipped cream.

NOTES: People ask me for this recipe all the time. They tell me they don't make pumpkin pies any more. It is my most requested recipe. Sweet potato pie is fast, easy and inexpensive to make. I always double the recipe and make two.

This pie is on the sweet side...you can cut the brown sugar by a 1/4 cup without changing the pie. I usually end up cooking mine an extra 5-7 minutes at 350*. However my existing oven is old...so keep an eye on yours to see how it does.
Live boldly, take risk, no regrets...Jillian Michaels

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Cowinkie
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Key Lime Pie...

Postby Cowinkie » Mon Jun 14, 2010 1:47 pm

Key Lime Pie

Ingredients:
1 (9 inch) prepared graham cracker crust (store bought works fine if you don't want to make one)
2 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice (or equal amounts of lemon and lime juice or bottled key lime juice)
1 tablespoon grated lime zest

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. If bubbles do not appear, cook 10 minutes. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Trust me...Yummmmmm, Yummmmm :D
Live boldly, take risk, no regrets...Jillian Michaels

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Emptynester
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Re: Pie Recipes

Postby Emptynester » Sat Apr 09, 2011 2:51 pm

EASY BLENDER WHOLE LEMON PIE

1 (9") unbaked pie shell
1 thin skinned lemon
1 1/4 c. sugar
1 stick butter, cut into chunks
4 eggs
Dash of salt

Quarter lemon and remove seeds. Put all ingredients into blender (that's right, the whole lemon including rind) and blend 1 1/2 minutes. Pour into unbaked pie shell. Bake at 350 degrees for 30 to 40 minutes until set.

YUM-O!!!
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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OKay
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Mom's Chocolate Pie recipe

Postby OKay » Thu Jul 12, 2012 10:34 am

I was writing this recipe as Mom as telling it from her memory....

1 1/2 cup milk scalded over low heat on stove top.

In different small pan heat/mix good until dissolved -
2 T butter
2 T sugar
2 T cocoa
Can be 3 T of each to make a richer tasting pie

While those are heating - mix this together in bowl
1/2 cup milk
3/4 - 1 c sugar
Salt
3 egg yolks (save whites to use in meringue)
Stir up good to dissolve corn starch/sugar

When milk has skim on it (scalded) add
2 T butter
1 tsp vanilla

Add other ingredients and cook until starts bubbling/thickening

For meringue -
Beat 3 egg whites with a little salt
Dump in 1/2 c sugar
Beat the dickens out of it
Add little vanilla

Put chocolate mixture into pie shell
Cover the top with meringue and make sure to get a good seal around the edges (meringue to pie shell)

Brown meringue top in oven.

Mom said - "This sounds like a lot of steps but it goes together very fast and easy."

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Nancy
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Re: Pie Recipes

Postby Nancy » Tue Jul 24, 2012 11:37 am

Mom’s Pie Crust

4 C. all-purpose flour
2 t. salt
1 T. sugar
1 ¾ C. Shorting
1 egg, Beaten
1 T. Vinegar
½ C. cold water

In a large bowl, combine flour, salt and sugar.
Cut in shortening until crumbly.
In a cup, mix egg, vinegar and water;
drizzle this over other mixture and work it until well blended.
Chill about an hour.
Divide into four or five balls; freezes well.


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