Fishing Forum
Skip to Content


Report Post | Register to Reply
Pie Recipes
Here is our special thread just for pie recipes. Please feel free to add any recipes that you may have.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Apple Plum Pie In reply to
Prep: 25 min, Cook: 45 min.
  • 2 refrigerated pie crusts
  • 1/2 cup plus 1 Tbs. sugar
  • 1/2 tsp. ground cinnamon
  • 1 Tbs. all purpose flour
  • 1/8 tsp. salt
  • 1-1/2 lbs. fresh purple plums, pitted and quartered
  • 1 lb. Golden Delicious apples, peeled and thinly sliced
  • 2 tsp. fresh lemon juice
  • 1 Tbs. unsalted butter, cut up
  • 1 Tbs. milk

Preheat oven to 400°F. On a slightly floured surface, roll out dough into a 14 inch circle about 1/8 inch thick. Fold in half and ease gently into a 9 inch pie pan. Unfold dough, letting pastry edge overhang sides of pan. Combine 1/2 cup sugar, cinnamon, flour and salt in a bowl. Stir in plums, apples and lemon juice. Toss to coat. Turn filling into pie shell and dot with butter. Fold overhanging pastry along sides of pie plate to partially enclose the fruit, pleating gently as you go. Brush pastry border with milk. Sprinkle remaining 1 Tbs. sugar over top of pie. Bake 45-50 minutes, or until fruit is bubbly in center and crust is golden. Let cool completely on a wire rack.
This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Buttermilk Pie In reply to
Prep: 10 min, Cook: 50 min.
  • 1/4 cup all purpose flour
  • 1-3/4 cups sugar
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter, melted
  • 3 eggs, lightly beaten
  • 1 cup buttermilk
  • 1/2 tsp. vanilla extract
  • 1 tsp. lemon peel, grated (optional)
  • 1 frozen 9 inch pie shell, unbaked
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg

Preheat oven to 350°F. Sift flour, sugar and salt together in a mixing bowl. Whisk in melted butter and beaten eggs until mixed thoroughly. Add in next 3 ingredients and mix thoroughly. Pour mixture into pie shell and dust with cinnamon and nutmeg. Bake 50-55 minutes until filling is just set and golden.


This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Cherry Chocolate Pie In reply to
Prep: 15 min, Cook: 10 min, plus refrigeration time.
  • 1 cup buttermilk baking mix
  • 1/4 cup cocoa
  • 1/4 cup unsalted butter, softened
  • 2 Tbs. sugar
  • 3 Tbs. boiling water
  • 6 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1 cup whipping cream, chilled
  • 1-1/4 lbs. cherry light pie filling
  • 1 Tbs. chocolate fudge topping (optional)

Prepare chocolate pie shell: Preheat oven to 450°F. Combine first 4 ingredients in a bowl. Add boiling water. Stir vigorously until a very soft dough forms. Press dough firmly with floured fingers in an ungreased 9 inch pie plate, bringing dough onto rim of plate. Flute if desired. Bake 8-10 minutes, until set. Cool.

Combine cream cheese, powdered sugar and vanilla in a bowl and mix until well blended. Beat whipping cream in another bowl until stiff. Fold in cream cheese mixture. Spoon into pie shell and spread with pie filling. Drizzle with topping. Refrigerate at least 8 hours, until set.
This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Double Berry Pie In reply to
Prep: 10 min, Cook: 40 min.
  • 2 cups blackberries, or black raspberries, thawed if frozen
  • 1 cup unsweetened frozen raspberries, thawed
  • 1-1/3 cups sugar
  • 3 Tbs. all purpose flour
  • 1/8 tsp. ground cinnamon
  • 1/2 tsp. lemon zest
  • 2 ready-made pie crusts
  • 2 tsp. unsalted butter

Preheat oven to 400°F. Combine first 6 ingredients in a mixing bowl and mix thoroughly. Place one pie crust in the bottom of a 9 inch pie pan. Gently arrange dough in pan, pressing lightly along the sides so that 1 inch hangs over edge of pan. Fill with fruit mixture and dot with butter. Cut a 3 inch slit in center of remaining pie crust and center on top of pie. Pinch overhanging dough together, roll under and crimp with thumb and forefinger to seal dough around the edge. Place pie on a pie ring or small baking sheet to catch dripping juices. Bake 40-45 minutes or until juices bubble around edges and crust is golden brown.
This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Easy Blizzard Pie In reply to
Prep: 10 min, plus freezing time.
  • 1 quart plus 1 cup vanilla ice cream, softened
  • 5 ounces chocolate sandwich cookies, vanilla filled, crushed
  • 1/2 cup frozen dessert topping

Combine first 2 ingredients in a bowl. Fold in whipped topping and transfer to a glass dish. Freeze at least 2 hours.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Lower Fat Cherry Chocolate Pie In reply to
Prep: 15 min, Cook: 10 min, plus refrigeration time.
  • 1 cup buttermilk baking mix
  • 1/4 cup cocoa
  • 1/4 cup unsalted butter, softened
  • 2 Tbs. sugar
  • 3 Tbs. boiling water
  • 6 ounces fat-free cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1 cup light frozen dessert topping
  • 1-1/4 lbs. cherry light pie filling
  • 1 Tbs. chocolate fudge topping

Prepare chocolate pie shell: Preheat oven to 450°F. Combine first 4 ingredients in a bowl. Add boiling water. Stir vigorously until a very soft dough forms. Press dough firmly with floured fingers in an ungreased 9 inch pie plate, bringing dough onto rim of plate. Flute if desired. Bake 8-10 minutes, until set. Cool.

Combine cream cheese, powdered sugar and vanilla in a bowl and mix until well blended. Fold in dessert topping. Spoon into pie shell and spread with pie filling. Drizzle with topping. Refrigerate at least 8 hours, until set.
This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Report Post | Register to Reply
Ambrosia Cream Pie In reply to
1 (11 ounce) can mandarin orange segments, well drained
1 (8 ounce) can crushed pineapple, well drained
1 cup milk
1 small box vanilla instant pudding and pie filling mix
1 cup frozen nondairy whipped topping thawed
1/2 cup sweetened coconut flakes
1 (6 ounce) crumb pie shell
Additional whipped topping (optional)
Additional coconut (optional)
Chop orange segments. Lightly press orange pieces and pineapple between layers of paper towels to remove excess moisture.
In medium bowl, combine milk and pudding mix; stir well. Add whipped topping; stir well. Add coconut, oranges and pineapple; stir well. Pour into crust. Cover; refrigerate overnight or until firm enough to cut.
Garnish with additional whipped topping and coconut if desired.

Report Post | Register to Reply
Apricot Cream Pie In reply to
3 1/2 cups canned, peeled apricots
1 can sweetened condensed milk
3 tablespoons pineapple juice
1/4 cup lemon juice
1 graham cracker crust
1/2 pint whipping cream
Drain apricots; mash. Add remaining ingredients. Mix well. Pour into graham cracker pie crust. Chill overnight. Top with whipped cream.
Yields 8 servings.

Report Post | Register to Reply
Avocado Cream Pie In reply to
1 large or 2 small avocados
1/2 cup lemon juice
1 cup sweetened condensed milk
8 ounces cream cheese
1 (8 ounce) container Cool Whip
1 (9-inch) graham cracker crust
Blend all ingredients in food processor. Pour into graham cracker crust. Garnish with Cool Whip and freeze about 45 minutes and serve.

Report Post | Register to Reply
Avocado Lime Pie In reply to
1 large ripe avocado
1 (14 ounce) can sweetened condensed milk
Grated rind of lime
1/2 cup fresh lime juice
2 egg yolks
Dash of salt
1 baked 9-inch pie shell
Avocado for garnish
Chopped nuts
Mash avocado well (there should be about 1 1/4 cups).
Combine sweetened condensed milk, lime rind and lime juice until mixture is thickened. Fold in avocado. Turn into baked pastry shell and chill for several hours.
Garnish with avocado balls (cut avocado in half and scoop out balls with melon cutter). Cover with fresh lemon juice. Sprinkle with chopped nuts.

Report Post | Register to Reply
Banana Cream Pie In reply to
1 (9-inch) pie shell or No-Fuss Homemade Pastry
3/4 cup granulated sugar
1/3 cup cornstarch
2 1/2 cups milk
5 egg yolks
1 tablespoon unsalted butter
1 tablespoon vanilla extract
3 large ripe bananas
1 1/2 cups heavy cream
Line pie shell in pan with foil; fill with dried beans. Bake in 400 degree F oven 15 minutes. Remove foil and weights. Bake 10 to 15 minutes or until golden brown. Cool on rack.
Mix 1/2 cup sugar and cornstarch in heavy-bottomed saucepan. Add milk; cook, stirring, over medium heat to thicken, 5 minutes. Remove from heat. Slowly stir 1 cup hot mixture into yolks in small bowl. Stir yolk mixture back into saucepan. Return to medium heat. Bring to boiling, stirring constantly. Cook, stirring, 3 to 5 minutes, until very thick. Remove from heat. Stir in butter and 2 teaspoons vanilla extract. Place plastic wrap on surface. Cool 15 minutes.
Slice 1 banana; arrange slices in single layer over bottom of crust. Mash second banana in bowl; stir into custard filling. Pour into crust. Place plastic wrap directly over filling. Refrigerate for 4 hours or until firm.
Beat cream, remaining sugar and vanilla extract in bowl until stiff peaks form. Uncover pie. Top with cream. Garnish with third banana, sliced.
No-Fuss Homemade Pastry
1/2 cup shortening
1 1/4 cups flour
1/2 teaspoon salt
3 to 4 tablespoons cold water
Mix shortening, flour and salt with pastry cutter until blended. Slowly pour in cold water, stirring until mixture begins to come together. Shape dough into ball; Press into disk. Wrap in plastic wrap and chill for 30 minutes.
On a floured surface, roll chilled dough into a circle 2 inches larger than bottom of pie plate. To lift pastry onto pie plate, carefully roll halfway around your rolling pin. Gently unroll dough onto pie plate, then press dough into plate without stretching. Flute edges.

Report Post | Register to Reply
Banana Cream Pie In reply to
1 graham cracker pie crust*
1 (3 ounce) package instant vanilla pudding
8 ounces whipped cream (approximation, may be little less)
8 ounces cream cheese
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large bananas (should be firm and yellow)
About 1/4 cup melted chocolate chips
Chocolate rainbow sprinkles
Make pudding according to directions (I often use banana pudding instead of the vanilla or try to make a batch of vanilla and banana pudding and then mix the two). Set in fridge while you make the rest of the recipe.
Cream together the cream cheese, sugar and vanilla extract. Beat whipped cream to form stiff peaks and then fold into cream cheese mixture.
Remove pudding from fridge and line bottom part of graham cracker crust with a 1 inch-thick layer of pudding. Place bananas on top. Spoon cream cheese mixture over top. Top this with melted chocolate chips mixed with a little bit of heavy cream to thin it out. Lastly, sprinkle chocolate rainbow sprinkles over top.

Report Post | Register to Reply
Banana Cream Pie 3 In reply to
1 graham cracker pie crust
1 (3 1/2 ounce) box instant vanilla pudding
1 (3 1/2 ounce) box instant banana pudding
2 cups milk
8 ounces cream cheese, softened
1 (8 ounce) carton nondairy whipped topping
3 ripe bananas
1/2 cup shredded coconut
Mix vanilla and banana pudding together with milk. Add cream cheese and mix with hand mixer until thickened. Place in graham cracker crust and top with whipped topping, sliced bananas and coconut. Chill for at least 1 hour before serving.

Report Post | Register to Reply
Banana Cream Pie Supreme In reply to
1/2 cup milk, scalded
2 large egg yolks
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1 1/2 tablespoons butter, unsalted
1 teaspoon vanilla extract
3 bananas, sliced
1 1/2 tablespoons lemon juice
1 cup whipping cream, whipped to soft peaks
1 nut crust
Whipped cream topping
1/8 cup nuts, optional
1 teaspoon gelatin powder, unsweetened
Heat the milk over medium heat to scald.
Beat the egg yolks and gradually add the sugar. Then beat in the flour and gelatin. Gradually stir in the scalded milk, constantly beating with a whisk. Transfer to medium saucepan and cook over medium heat, stirring constantly, (use a whisk). The mixture may lump as it begins to thicken. Bring the mixture to a boil and boil for 1 minute, stirring constantly. Remove the pan from the heat and whisk the butter and vanilla extract in until smooth. Cool the mixture to room temperature.
Peel the bananas, slice, and toss with the lemon juice. Keep refrigerated until ready to add.
Whip the whipping cream until firm but not stiff. Mix about 1/4 of the cream into the cooled egg mixture to lighten it, then fold the remaining cream and bananas into the egg mixture.
Fill the pastry shells and smooth to even.
Spread the whipped cream topping over the top and refrigerate for at least 2 hours.

Report Post | Register to Reply
Banana Meringue Pie In reply to
1/2 cup plus 6 tablespoons granulated sugar
6 tablespoons all-purpose flour
1/4 teaspoon salt
2 1/2 cups milk
3 eggs, separated
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract
2 or 3 ripe bananas
Baked 9-inch pie shell
Dash of salt
1/4 teaspoon cream of tartar
Mix 1/2 cup sugar, the flour and salt in top part of double boiler. Add milk and cook over boiling water until thickened, stirring constantly. Cover and cook 10 minutes longer, stirring occasionally. Beat egg yolks. Add a small amount of milk mixture slowly to yolks; return to double boiler and cook 2 minutes, stirring. Remove from heat; add butter and vanilla extract. Cool. Slice bananas into shell; pour cooked mixture over them at once. Add salt and cream of tartar to egg whites; beat until stiff. Gradually add 6 tablespoons sugar, continuing to beat until very stiff. Pile lightly on pie; spread to edge. Bake at 325 degrees F for about 18 minutes.

Report Post | Register to Reply
Banana Pie Royale In reply to
2 (8 ounce) containers pineapple yogurt
1/4 cup milk
2 tablespoons rum flavoring
2 small boxes instant banana cream pudding and pie filling mix
2 cups frozen nondairy whipped topping, thawed
1 prepared 9-inch graham cracker crust
1 large banana
1/2 cup shredded coconut, toasted
In large bowl, combine yogurt, milk, rum flavor and pudding mix. With wire whisk, beat until thickened; fold whipped topping into pudding mixture until no streaks remain. Spoon half of pudding mixture into crust.
Peel and slice banana. Arrange in single layer on pie. Spoon remaining pudding mixture on top. Sprinkle toasted coconut around edge; refrigerate 30 minutes or until dessert time.
Garnish top with additional banana slices.
Makes 8 servings.

Report Post | Register to Reply
Black and White Pie In reply to
8 ounces miniature marshmallows
1 cup milk
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup whipped cream
2 (1 ounce) squares unsweetened chocolate, grated
1 graham cracker crust
1/2 cup ground nuts
Put marshmallows and milk in top of double boiler. Heat until marshmallows are melted. Set aside to cool. When cool, stir in salt and vanilla extract. Reserving about 1 tablespoon of chocolate, fold in whipped cream and balance of chocolate. Pour into cooled graham cracker crust. Top with nuts and reserved chocolate. Place in refrigerator to set.

Report Post | Register to Reply
Blueberry Custard Pie In reply to
2 cups blueberries
1 (9-inch) baked pie crust, well chilled
1 tablespoon all-purpose flour
1 cup granulated sugar
1 cup evaporated milk
3 large eggs, lightly beaten
1 teaspoon vanilla extract
Preheat oven to 425 degrees F.
Place blueberries into pie crust. Set aside.
In a medium bowl, mix flour with sugar; gradually add evaporated milk, stirring until smooth; whisk in eggs and vanilla extract until blended. Pour mixture over blueberries. If desired, sprinkle with a dash each of cinnamon and nutmeg. Bake for 15 minutes.
Reduce heat to 350 degrees F. Bake for 35 minutes longer. Cool completely before slicing.
Yields 6 servings.

Report Post | Register to Reply
Avocado Pie In reply to
1 (3 ounce) box lime or lemon Jell-O
1/4 teaspoon salt
1 cup boiling water
1 (8 3/4 ounce) can crushed pineapple
2 tablespoons lime juice
1 ripe medium avocado, peeled and halved
3 ounces cream cheese
1 cup whipped cream or prepared Dream Whip topping
1 (9-inch) crumb crust
Dissolve Jell-O and salt in boiling water.
Drain pineapple, combining the syrup with lime juice; add cold water to make 3/4 cup. Add to gelatin. Chill until very thick.
Meanwhile, dice half of the avocado. Mash the remaining half until smooth. Blend cheese into mashed avocado until creamy. Then fold cheese mixture, diced avocado, pineapple and whipped cream or prepared whipped topping into thickened gelatin. Spoon into crust. Chill until firm. Garnish with drained pineapple slices or lime slices, if desired.

Report Post | Register to Reply
Bavarian Torte Pie In reply to
Crust
1/2 cup butter, softened
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
3/4 cup flour
1/2 cup chopped pecans
Beat butter, sugar and vanilla extract. Gradually add flour and beat mixture. Stir in pecans. Press mixture into and up 1 inch on side of a 10-inch springform pan. Preheat oven to 450 degrees F.
Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
Mix cream cheese and sugar until smooth. Beat in egg and vanilla extract. Pour mixture into lined pan.
Topping
1 (29 ounce) can peaches or pears, drained
1 teaspoon granulated sugar
1/2 teaspoon cinnamon
Combine peaches, sugar and cinnamon. Toss gently. Arrange over cream cheese. Bake for 10 minutes at 450 degrees F, then 25 to 30 minutes at 400 degrees F. Cool in pan for 20 minutes.
Remove sides of pan. Refrigerate until ready to serve.

Report Post | Register to Reply
Berry Cheesecake Pie In reply to
Makes 12 servings.
Crust
3 cups finely ground graham crackers (about 18 boards)
3/4 cup (1 1/2 sticks) butter, melted
Filling
3 tablespoons raspberry- or strawberry-flavored gelatin
1/3 cup water
12 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3/4 cup heavy cream
1 cup (4 ounces) shaved milk chocolate
Garnish
1/2 cup heavy cream
1 tablespoon granulated sugar
2 tablespoons raspberry- or strawberry-flavored liqueur
1/4 cup fresh raspberries or halved strawberries
Preheat oven to 350 degrees F.
Crust: In large bowl, stir together graham cracker crumbs and butter until crumbs are evenly moistened. Press crumb mixture over bottom and up sides of 9-inch glass pie plate. Bake for 10 minutes. Transfer the pie dish to a wire rack; let cool.
Filling: In small saucepan, sprinkle gelatin over the water; let stand until gelatin is softened, about 3 minutes. Heat over medium-low heat until gelatin is melted and liquid is clear, about 3 minutes. Let cool slightly.
In large bowl, beat cream cheese until smooth and creamy, about 1 minute. Add sweetened condensed milk; beat until smooth. On low speed, drizzle in gelatin mixture. Increase to medium-high speed; beat 2 minutes or until smooth.
In medium-size bowl, beat the 3/4 cup heavy cream on medium speed until foamy. Increase speed to medium-high; beat until soft peaks form. Gently fold whipped cream and shaved chocolate into cream cheese mixture. Spoon into crust. Refrigerate 4 hours or until firm.
Garnish: In medium-size bowl, beat together the 1/2 cup heavy cream and sugar until soft peaks form. Drizzle in the liqueur; beat on medium high speed until stiff peaks form. Gently spoon the whipped cream mixture into a pastry bag fitted with a star tip. Pipe rosettes decoratively on top of the cheesecake. Garnish the top of the cheesecake with the raspberries or strawberries.

Report Post | Register to Reply
Black-Bottom Sweet Potato Pie In reply to
Basic Piecrust for a Double-Crust Pie
3 large orange-fleshed sweet potatoes
(Louisiana yams), scrubbed
8 tablespoons (1 stick) butter, melted
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, beaten
1/4 cup half-and-half
3/4 teaspoon ground cinnamon
1 teaspoon ground nutmeg
On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8 inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan.
Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.
Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes.
Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl. Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside.
Preheat the oven to 400 degrees F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it.
Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shell, smoothing the top.
Reduce the oven temperature to 350 degrees F. Bake until a knife inserted in the center of the filling comes out clean, about 1 1/2 hours. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve.
Makes 8 servings.
Basic Piecrust
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter-flavored vegetable shortening, chilled
1/3 cup iced water
Sift the flour and salt into a medium bowl. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits.
Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.
Makes one 9-inch pie crust.

Report Post | Register to Reply
Black Bottom Pie In reply to
1/2 cup granulated sugar
1 tablespoon cornstarch
2 cups milk, scalded
4 egg yolks, beaten
1 (6 ounce) package semisweet chocolate chips
1 teaspoon vanilla extract
1 (9-inch) deep pie shell, baked
1 envelope unflavored gelatine
1/4 cup cold water
4 egg whites
1/2 cup granulated sugar
1 cup whipping cream, whipped
Combine sugar and cornstarch. Slowly add scalded milk to beaten egg yolks. Stir into sugar-cornstarch mixture. Cook in top of double boiler until custard coats a spoon.
To 1 cup of the custard, add chocolate pieces. Stir until chocolate is melted. Add vanilla extract. Pour into cooled pie shell and chill.
Soften gelatine in cold water and add to remaining hot custard. Stir until dissolved. Chill until slightly thick.
Beat egg whites, adding sugar gradually, until mixture stands in stiff peaks. Fold in custard-gelatine mixture. Pour over chocolate layer and chill until set. Top with whipped cream and chocolate curls or shavings.

Report Post | Register to Reply
Black Forest Brownie Pie In reply to
Yield: 8 servings
Chocolate Crust
24 chocolate wafers
3 tablespoons butter or margarine, melted
Filling
1/4 cup butter or margarine, melted
2 (1 ounce) squares unsweetened chocolate, melted
2/3 cup granulated sugar
1 large egg
1/4 cup milk
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup chopped nuts
Frosting
1/2 cup semisweet chocolate chips
2 teaspoons whipping cream
1 can cherry pie filling
Chocolate Crust: Finely crush chocolate wafers to make 1 1/4 cups crumbs; pour into a 9-inch pie pan. Mix with 3 tablespoons melted butter or margarine and press firmly over pan bottom and up side. Bake at 350 degrees F until darker brown at rim, 8 to 10 minutes. Cool.
Combine butter, chocolate, sugar, egg, milk and vanilla extract; beat well. Add flour and nuts; beat well. Spread batter into crust. Bake at 350 degrees F until top looks dry and feels firm when gently touched, 18 to 20 minutes. Cool.
Spread top with frosting. When frosting is cool, transfer cherries from can with a slotted spoon to top dessert.
Frosting: In a 1- to 1 1/2-quart pan over low heat, stir baking chips with whipping cream just until smooth. Use warm.

Report Post | Register to Reply
Black Forest Pie In reply to
1/4 cup butter, melted)
2 ounces unsweetened chocolate, melted
2/3 cup granulated sugar
1 egg
1/4 cup milk
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup chopped walnuts
Prepared chocolate pie crust
1/2 cup chocolate chips
2 tablespoons whipping cream
1 (15 ounce) can cherry pie filling
In a large bowl, combine butter, melted chocolate, sugar, egg, milk and vanilla extract; beat well. Add flour and walnuts; mix well. Spread batter into chocolate pie crust. Bake at 350 degrees F for 18 to 20 minutes or until top looks dry and feels firm when gently touched. Cool.
In a pan over low heat, stir together chocolate chips and whipping cream until smooth; spread over pie. When frosting is cool, transfer cherries from can with a slotted spoon to top the pie.

Report Post | Register to Reply
Blender Lemon Pie In reply to
4 eggs
1 1/2 cups granulated sugar
1/2 cup (1 stick) butter or margarine
1 whole lemon, cut into 12 pieces, (remove seeds)
1 unbaked deep dish pie crust
Put eggs, sugar, butter and lemon pieces into a blender or food processor, and blend until the mixture is completely smooth. Pour into crust, and bake at 350 degrees F for 35 to 40 minutes or until the edges of the pie begins to turn light brown and the center starts to set.
Remove from oven and let cool. The pie will set more as it cools. Serve with whipped cream.

Report Post | Register to Reply
Brownie Bottom Pudding Pie In reply to
4 squares Baker's semi-sweet baking chocolate
or 1 (4 ounce) package Bakers' German's sweet baking chocolate
1/4 cup (1/2 stick) butter or margarine
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup flour
1/2 cup chopped nuts (optional)
2 1/2 cups cold milk
2 packages (4 serving size) Jell-0 chocolate flavor instant
pudding & pie filling
Thawed Cool Whip® whipped topping
Preheat oven to 350 degrees F for glass pie plate). Grease bottom and sides of 9-inch pie plate.
Microwave chocolate and butter in large microwavable bowl on high 2 minutes. Stir until chocolate is melted.
Stir in sugar, eggs and vanilla extract. Mix in flour, then nuts, mixing well. Spread in prepared pie plate. Bake 25 to 30 minutes. Cool.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 2 minutes.
Spread over brownie pie. Top with whipped topping. Garnish with grated Baker's chocolate. Refrigerate until ready to serve.
Makes 8 servings.

Report Post | Register to Reply
Brownie Pie In reply to
2/3 cup evaporated milk
2 tablespoons butter
1 (6 ounce) package semisweet chocolate chips
2 eggs
1 cup granulated sugar
2 tablespoons flour
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla extract
1 pie shell, unbaked
Preheat oven to 375 degrees F.
Mix milk, butter and chocolate in double boiler. Beat until chocolate melts. Stir in remaining ingredients, adding vanilla extract last. Pour into uncooked pie shell. Bake for 35 minutes.
Serve with ice cream or whipped topping.

Report Post | Register to Reply
Brownie Pie 2 In reply to
14 Girl Scout Thin Mint Cookies, slightly chilled
3 egg whites
Dash of salt
1/2 teaspoon vanilla extract
3/4 cup granulated sugar
1/2 cup chopped nuts
Whipped cream, chocolate bits or
shaved chocolate (for garnishes)
Preheat oven to 325 degrees F. Grease a 9-inch pie pan.
Roll chilled cookies to crush. Beat together egg whites and salt until soft peaks form. Add vanilla extract. Add sugar gradually, beating until stiff peaks form. Fold in cookie crumbs and nuts. Pour into prepared pie pan, spreading evenly. Bake for 35 minutes. Remove from oven and cool completely.
Serve with whipped cream garnished with chocolate bits, or shaved chocolate.

Report Post | Register to Reply
Burnt Caramel Pie In reply to
1 1/2 cups granulated sugar, divided
1 1/2 cups evaporated milk, scalded
3 tablespoons all-purpose flour
3 eggs, separated
1 tablespoon butter or margarine
1 teaspoon vanilla extract
Salt
1 (9-inch) pie crust, baked
1/4 cup plus 2 tablespoons granulated sugar
Sprinkle 3/4 cup sugar evenly in a 10-inch cast iron skillet; place over medium heat. Caramelize sugar by constantly stirring with a wooden spoon. Remove sugar from heat; gradually add the milk, stirring constantly.
Combine 3/4 cup sugar and flour; add to caramelized sugar mixture Beat egg yolks. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Return to low heat; cook, stirring constantly, until smooth and thickened. Add butter, vanilla, and pinch of salt, stirring well. Spoon custard into pie crust, and set aside.
Add a pinch of salt to egg whites, and beat (at room temperature) until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over custard, sealing to edges. Bake at 425 degrees F for 10 minutes or until meringue is golden brow. Cool pie completely before serving.
Yield: about 8 servings.

Report Post | Register to Reply
Buttermilk Chess Pie with Southern Comfort Raspberry Sauce In reply to
Dough
2 cups flour
1/4 cup granulated sugar
1 teaspoon kosher salt
8 tablespoonss butter (1 stick), divided into several pieces
1/3 cup shortening, divided into several pieces
1/4 cup ice water
In a food processor combine the flour, sugar, and salt. Add the butter and shortening. Process (or pulse) until the mixture is coarse. Add the water slowly, being careful not to over-process. Remove the dough, roll out on a floured surface, and place in a 9-inch pie pan. (You will have dough left over; sprinkle with sugar and cinnamon, then bake it for a snack.)
Filling
1 1/4 cups granulated sugar
1 tablespoon flour
4 eggs
1 cup buttermilk
1 tablespoon lime juice
2 teaspoons vanilla extract
1 tablespoon grated nutmeg (fresh-grated makes all the difference)
8 tablespoons butter (1 stick), melted
Preheat oven to 350 degrees F.
In a bowl mix all of the ingredients except the butter, then whisk it in. Pour into the prepared crust and bake for 45 minutes or until a wooden pick or knife blade inserted in the center comes out clean. Serve with Southern Comfort Raspberry Sauce.
Southern Comfort Raspberry Sauce
12 ounces fresh or frozen raspberries (or your favorite berry)
4 tablespoons Southern Comfort
3 tablespoons granulated sugar
4 tablespoons water
Place all of the ingredients in a saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes or until the berries are soft. Transfer the mixture to a blender and purče. Pass the purče through a fine strainer, such as a chinois, pressing with the back of a spoon to extract all of the liquid.

Report Post | Register to Reply
Cake Pie In reply to
Prepare a cake mix, or your favorite recipe for cake. Crumble some of it and mix it with 1/2 can or 1/2 recipe of your favorite frosting (heating the frosting to make it very soft is recommended). Press this into the bottom of a pie pan and fill it halfway up. Take vanilla, chocolate, or strawberry ice cream and let it soften (not melt) in the fridge for 1/2 hour.
Swirl the ice cream over the cake in the pie pan, so it looks like swirls of frosting. Put sprinkles on the top and serve. This can be made ahead and frozen, but let thaw before serving.

Report Post | Register to Reply
Cannoli Pie In reply to
1 (15 ounce) container ricotta cheese
1 cup confectioners' sugar
1/4 cup chopped maraschino cherries
1/4 cup chopped blanched almonds
1/4 cup miniature semisweet chocolate chips
1 (9-inch) chocolate graham cracker pie crust
In a large bowl, combine the ricotta cheese and confectioners' sugar; mix until smooth and well combined. Stir in the cherries, almonds, and chocolate chips.
Spoon the mixture into the pie crust, cover, and freeze for at least 3 hours.
Remove the pie from the freezer and allow to sit for 10 to 15 minutes before cutting. Store any leftovers covered in the freezer.
Top each slice with a dollop of whipped cream and a maraschino cherry just before serving.

Report Post | Register to Reply
Bluegrass Pie In reply to
Pie Crust
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon granulated sugar
8 tablespoons unsalted butter, very cold
2 tablespoons solid shortening, very cold
About 4 tablespoons ice water
Mix flour, salt and sugar. Cut butter into pieces. Cut in butter and shortening until mixture resembles flaky meal. Sprinkle in ice water. Work into a ball that cleans the sides of the mixing bowl. (To mix in a food processor, place dry ingredients in work bowl. Top with pieces of cold butter and shortening, and pulse until mealy. With machine running, pour in ice water all at once. When dough forms a ball that knocks around sides of the bowl, stop machine at once.)
Flatten dough into a disk. Wrap with plastic wrap and chill 30 minutes (or freeze).
Roll dough into a circle 3 to 4 inches wider than pie plate, set in the plate, and trim with scissors so dough extends 3/4 inch beyond the rim. Fold this overhand under so it is even with plate's rim and crimp into large flutes. Chill 30 minutes, while you prepare the filling.
Filling
4 tablespoons unsalted butter
1/4 cup brown sugar
1/2 cup granulated sugar
2 tablespoons flour
3 eggs
1/2 cup dark corn syrup
Pinch of salt
1 teaspoon vanilla extract
1/4 cup bourbon
1 cup chopped walnuts
1 cup chocolate chips (or more — may also use
half white and half dark chocolate)
Preheat oven to 375 degrees F.
Cream butter and sugars until fluffy. Add flour and mix until absorbed. Add eggs, one at a time, mixing well after each addition. Add corn syrup, salt, vanilla extract and bourbon. Fold in nuts. Sprinkle chocolate chips over the bottom of the pie crust. Immediately pour in batter. Bake 40 minutes. Remove from oven and let set before serving. The pie should be chewy but not runny. It may be re-warmed slightly for serving. Served topped with vanilla ice cream or Tangy Whipped Cream.
Tangy Whipped Cream
1 cup cream
1 cup sour cream or crčme fraîche
In a cold bowl with cold beaters, whip cream to medium-stiff peaks. Fold in sour cream.

Report Post | Register to Reply
Burnt Orange Meringue Pie In reply to
1 cup granulated sugar
1/3 cup cornstarch
1 1/2 cups water
4 egg yolks, lightly beaten
1/4 cup fresh orange juice
2 tablespoons grated orange peel
2 tablespoons butter or margarine
1 baked 9-inch pie shell
Meringue
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
2 tablespoons orange flavored liqueur
Preheat oven to 400 degrees F.
Combine sugar and cornstarch in medium saucepan. Blend water and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in orange juice, orange peel and butter. Immediately pour mixture into prepared pie shell.
Combine egg whites and cream of tartar in a large mixer bowl, making sure bowl and beaters are free of any grease. Gradually beat in sugar 2 tablespoons at a time, beating until whites are stiff and glossy. Do not underbeat.
Fold in orange liqueur. Spread meringue over pie filling, sealing carefully to edges of crust. Bake until meringue is just golden brown, about 9 minutes. Cool completely on rack before slicing and serving.
Serves 8.

Report Post | Register to Reply
Buttermilk Cream Pie In reply to
1 cup granulated sugar minus 2 tablespoons
1/4 cup flour plus 2 tablespoons
1 (5 ounce) can evaporated milk
1 1/3 cups buttermilk
3 egg yolks
1 teaspoon vanilla extract
1 (9-inch) pie shell, baked
Mix sugar and flour and add evaporated milk, buttermilk and egg yolks. Stir until smooth. Place in medium-size saucepan over medium heat and stir constantly until it thickens and begins to boil. Remove from heat, let cool, and add vanilla extract. Pour into baked 9-inch pie shell.
Meringue
3 egg whites
6 tablespoons granulated sugar
1/4 teaspoon baking powder
Beat egg whites until stiff. Add sugar gradually. Beat well and fold in baking powder. Place on top of pie filling and bake at 325 degrees F for 15 minutes.

Report Post | Register to Reply
Butterscotch Cream Pie In reply to
Filling for 9-inch pie
1 cup brown sugar, packed
1/4 cup cornstarch
1/2 teaspoon salt
1 cup water
1 2/3 cups milk
1/3 cup butter
3 egg yolks, slightly beaten
1 1/2 teaspoons vanilla extract
Filling for 8-inch pie
3/4 cup brown sugar, packed
3 tablespoons cornstarch
1/2 teaspoon salt
3/4 cup water
1 1/4 cups milk
1/4 cup butter
2 egg yolks, slightly beaten
1 teaspoon vanilla extract
Preheat oven to 400 degrees F.
Mix in saucepan brown sugar, cornstarch and salt. Gradually stir in water and milk. Add butter. Cook over medium heat until mixture thickens and boils. Boil 1 minute.
Remove from heat. Gradually stir at least half of hot mixture into egg yolks. Blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly.
Remove from heat. Blend in vanilla extract. If pie is to be finished with meringue instead of Whipped Cream Topping, pour immediately into baked pie shell. Spread meringue lightly on top, sealing to edge of crust to prevent shrinking. Bake for 8 to 10 minutes or until delicately browned. Let cool at room temperature.
Whipped Cream Topping
Instead of using meringue, this pie may be chilled thoroughly and topped with sweetened whipped cream. Decorate with toasted nuts, if desired.

Report Post | Register to Reply
Butterscotch Meringue Pie In reply to
1 (9-inch) pie shell, baked
1 cup packed light brown sugar
1/4 cup cornstarch
1/2 teaspoon salt
1 cup water
1 2/3 cups milk
1/3 cup butter
3 egg yolks (reserve whites)
1 1/2 teaspoons vanilla extract
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
Mix brown sugar, cornstarch and salt in a saucepan. Gradually stir water and milk into ingredients in saucepan. Add butter (NOT margarine) to ingredients in saucepan. Cook the mixture over medium heat (stove burner set to medium), stirring constantly, until it thickens and boils. After it reaches the boiling point, boil it for one minute. Remove the saucepan from the burner.
Slightly beat egg yolks. Gradually stir at least half of the hot mixture into the beaten egg yolks. Blend this mixture into the remaining mixture in the saucepan. Boil the mixture for one minute, stirring constantly. Remove the saucepan from the burner. Blend vanilla extract into the mixture in the saucepan. Pour the mixture into the baked pie crust.
Make a meringue with the leftover egg whites. Add cream of tartar to the egg whites. Beat the egg whites and the cream of tartar until they are frothy. Gradually beat in the sugar, a little at a time. Beat the mixture until it is stiff and glossy.
Spread the meringue over the hot pie filling. To prevent weeping or shrinking, tightly seal the meringue to the edge of the crust. Bake the pie in a 400 degree F oven for 8 to 10 minutes to brown the meringue.

Report Post | Register to Reply
Butterscotch Pie In reply to
1 can sweetened condensed milk
1 1/2 cups butterscotch morsels
1 cup granulated sugar, divided
3 tablespoons cornstarch
3 eggs, separated
1 baked pie shell
Combine milk with 2/3 can water in a saucepan. Heat to simmer. Add butterscotch morsels. Stir until melted. Add 2/3 cup sugar and cornstarch to egg yolks in a bowl. Beat well. Stir a small amount of hot mixture into egg yolks. Stir egg yolks into the hot mixture. Continue cooking, stirring until thickened. Pour into pie shell. Beat egg whites until soft peaks form. Add remaining sugar gradually, beating until stiff. Cover pie mixture. Seal edges. Bake at 350 degrees F for 25 minutes.

Report Post | Register to Reply
Butterscotch Pies In reply to
2 cups granulated sugar
9 tablespoons milk
1 cup butter
3 egg yolks
2 cups milk
9 tablespoons flour
2 baked pie shells
Brown sugar, the 9 tablespoons milk and butter in a skillet until as brown as you want it. Beat the egg yolks, 2 cups milk and flour. Pour into the skillet and cook until thick. Pour into pie shells. Top with vanilla-flavored meringue and brown in the oven.

Report Post | Register to Reply
Cantaloupe Pie In reply to
Cooked, mashed pulp of 1 cantaloupe
1/2 cup granulated sugar
8 tablespoons flour
1/4 teaspoon salt
3 egg yolks
2 tablespoons water
1 tablespoon butter
1 baked pie shell
Combine dry ingredients and add to hot pulp. Stir until thick. Beat yolks and water. Add a little cantaloupe mixture to yolks to heat gradually. Continue cooking, stirring until thick and creamy. Add butter and pour into baked, cooled pie shell. Cover with Meringue.
Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
Beat all the ingredients until stiff. Top pie and bake in preheated 400 degrees F oven until delicately brown on top.

Report Post | Register to Reply
Caramel Candy Pie In reply to
Single pie crust of your choice
Filling
1 envelope unflavored gelatin
1/4 cup cold water
1 cup milk
1 (14 ounce) package caramels
1 1/2 cups whipped cream
Topping
2 tablespoons granulated sugar
1/4 cup slivered almonds
Preheat oven to 450 degrees F.
Make pie crust of your choice for an unfilled one crust pie using a 9 inch pie pan. Bake at 450 degrees F for 9-11 minutes or until light golden brown. Cool completely.
In a small bowl, soften gelatin in water; set aside.
In a medium heavy saucepan, combine milk and caramels, cook over low heat until caramels are melted and mixture is smooth, stirring frequently. Add softened gelatin; stir until gelatin is dissolved. Refrigerate about 1 hour or until mixture is slightly thickened but not set; stirring occasionally.
Fold caramel mixture into whipped cream. Pour into cooled baked crust; spread evenly. Refrigerate 2 hours or until firm.
In a small skillet, combine sugar and almonds; cook over low heat until sugar is melted and almonds are golden brown, stirring constantly. Immediately spread on foil or greased cookie sheet. Cool; break apart.
Just before serving, garnish pie with caramelized almonds.

Report Post | Register to Reply
Caramel Pie In reply to
3 tablespoons butter or margarine
4 tablespoons all-purpose flour
1 cup dark brown sugar
1 egg
1 cup milk
1 (8-inch) baked pie shell
1/2 pint whipping cream
Cream butter or margarine, flour and brown sugar. \
Beat egg with milk and add to creamed mixture. Cook in double boiler until thick. Cool.
Fill baked pie shell with mixture. Top with whipped cream.

Report Post | Register to Reply
Carob and Honey Cream Pie In reply to
1 pound cream cheese, softened
1/4 cup honey
1/2 cup heavy cream
2 tablespoons vanilla extract
3 tablespoons carob powder
1 (9-inch) pie shell, pre-baked
1 cup pecan halves
Blend thoroughly the cream cheese, honey, cream and vanilla extract. Divide into 2 portions and add carob powder to 1 portion. Spread the carob portion on the bottom of the baked pie shell and cover with the other portion of cream cheese mixture. Decorate with pecans and refrigerate for at least 8 hours or overnight.

Report Post | Register to Reply
Chess Pie In reply to
1 (9-inch) pie shell, unbaked
1/2 cup butter or margarine, melted
1 1/2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
Pinch of salt
3/4 tablespoon vinegar
Prepare unbaked pie shell. Mix butter and sugar and simmer slowly, stirring, for 5 minutes. Remove from heat and let cool slightly, stirring constantly.
Add eggs, one at a time, beating well. Add vanilla extract, salt and vinegar; mix well. Pour filling into pie shell and bake at 400 degrees F for 15 minutes; reduce heat to 350 degrees F and bake for 20 to 30 minutes. Shake pie gently. It is done when center quivers slightly.
Do not try to double recipe. Pie keeps well in the refrigerator overnight. Can freeze and reheat. Pie may be cut in slivers for finger desserts.

Report Post | Register to Reply
Chocolate Angel Pie In reply to
Meringue Shell
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup walnuts or pecans, finely chopped
Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating to very stiff peaks. Fold in vanilla extract and nuts. Spoon into lightly-greased, 8-inch pan to form next-like shell; build sides up 1/2 inch above edge of pan. Bake for 50 to 55 minutes at 300 degrees F. Cool.
Chocolate Cream Mixture
1 (4 ounce) bar Baker's German sweet chocolate
3 tablespoons water
1 teaspoon vanilla extract
1 cup whipping cream
Stir chocolate in water over low heat until melted. Cool until thickened. Add vanilla extract. Whip cream. Fold into chocolate mixture. Pour into meringue shell. Chill for 2 hours.
Serves 6 or 8.

Report Post | Register to Reply
Chocolate Chess Pie In reply to
1 (9-inch) pie shell, unbaked
1 1/2 cups granulated sugar
3 tablespoons cocoa
1/4 cup margarine, melted
2 eggs, slightly beaten
1/8 teaspoon salt
1 (5.33 ounce) can evaporated milk
1 teaspoon vanilla extract
1/2 to 3/4 cup chopped pecans (optional)
Prepare unbaked pie shell.
Mix sugar, cocoa and margarine. Stir well. Add eggs and beat with electric mixer for 2 1/2 minutes.
Add salt, milk and vanilla extract. Stir in pecans, if desired. Pour filling into pie shell. Bake at 350 degrees F for 35 to 45 minutes.

Report Post | Register to Reply
Chocolate Cherry Cream Pie In reply to
22 graham crackers
2 tablespoons granulated sugar
6 tablespoons butter, melted
1 small box instant chocolate pudding mix
1/2 container Cool Whip
1 can cherry pie filling
Crush crackers into fine crumbs. Combine well with sugar and butter. Press firmly into 9-inch pie plate. Bake at 350 degrees F for 8 minutes. Cool before filling.
Prepare pudding as directed for pie filling. Chill for 30 minutes, then spread into crust. Spread Cool Whip carefully on top. Spoon cherries on top. Chill for 2 hours before serving.

Report Post | Register to Reply
Chocolate Cream Pie In reply to
1 (9-inch) baked pastry shell
1 cup granulated sugar
1/2 cup all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 cups milk
3 egg yolks slightly beaten
1/2 cup butter or margarine
2 teaspoons vanilla extract
Meringue
4 egg whites
1/2 teaspoon cream of tartar
6 tablespoons granulated sugar
Combine sugar, flour, cocoa and salt in medium saucepan; stir in milk. Cook over medium heat, stirring constantly until mixture boils; remove from heat. Stir half of the mixture into beaten egg yolks; return mixture to sauce pan. Continue cooking and stirring over medium heat until mixture boils; boil and stir for 1 minute. Remove from heat and stir in butter and vanilla extract. Cool for 10 minutes, then pour into pie shell.
Heat oven to 350 degrees F.
Meanwhile, prepare meringue: In a small mixer bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form. Spread this on warm pie filling, carefully sealing to the edges of crust.
Bake 5 to 8 minutes, or just until meringue is lightly browned. Cool to room temperature; chill for several hours. Refrigerate leftovers.

Report Post | Register to Reply
Chocolate Ice Box Pie In reply to
1 (9-inch) pie shell, baked
1 (14 ounce) can sweetened condensed milk
2 (1 ounce) squares unsweetened chocolate
1/4 teaspoon salt
1/2 cup water
1/2 teaspoon vanilla extract
1 cup whipping cream, whipped
Prepare baked pie shell. Cook first 3 ingredients in top of double boiler over hot water until thick. Add water slowly and let thicken again. Stir in vanilla extract. Pour into pie shell; refrigerate. Serve cold with whipped cream on top.

Report Post | Register to Reply
Chocolate Icebox Pie In reply to
2 cups milk
1 1/2 squares baking chocolate
2/3 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon salt
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
Scald milk with baking chocolate. Mix in sugar, cornstarch, salt, and then stir in milk and cook in double boiler for 10 minutes until thickened.
Stir a small amount of the liquid into beaten egg yolks, being careful not to curdle them, then add the rest of the liquid. Stir and cook for 2 minutes.
Add butter and vanilla extract, then cool. Beat well and pour into pastry shell, top with whipped cream, and chill until quite firm.
Servings: 6

Report Post | Register to Reply
Chocolate Pie In reply to
1 1/4 cups granulated sugar
1/2 cup cocoa
1/3 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 tablespoons butter
1 1/2 teaspoons vanilla extract
Combine all dry ingredients; gradually stir in milk while on medium heat and bring to a boil. Boil for 1 minute. Remove from heat and add butter and vanilla extract. Pour into a baked deep dish pie shell. Cover with plastic wrap and chill several hours; then cover with whipped cream and shaved chocolate.

Report Post | Register to Reply
Chocolate Silk Pie In reply to
1/2 cup butter (no substitute)
3/4 cup confectioners' sugar, sifted
2 (1 ounce) squares cooking chocolate, melted
1 teaspoon vanilla extract
2 eggs, cold
1 (9-inch) pie shell, baked
1 cup heavy cream, whipped
Cream butter. Add sugar. Beat until light and smooth. Add melted chocolate and vanilla extract. Beat until smooth. Add eggs one at a time; beat 5 minutes after each addition. Pour into baked pie shell. Chill in refrigerator until set.
Top with whipped cream or Dream Whip.

Report Post | Register to Reply
Chocolate Silk Pie In reply to
Serves 6-8
1 cup granulated sugar
6 ounces butter
6 ounces chocolate, bittersweet (unsweetened)
4 eggs
2 teaspoons vanilla extract
1 tablespoon Kahlúa (optional)
1 pie shell (9-inch), pre-baked
Whipped cream
Melt the chocolate in a bowl over simmering water. Set aside and allow to cool slightly. Using an electric mixer, cream together the butter and sugar until smooth. Add the chocolate, vanilla and Kahlúa (if used) and blend. With the mixer running, add 1 egg and beat for 5 minutes. Repeat with the remaining 3 eggs (mixing each for 5 minutes). Pre-bake the pie shell and allow to cool. Pour the mixture into the shell. Cover and chill in the refrigerator for at least 2 hours (overnight is best).
Serve cold, topped with whipped cream.

Report Post | Register to Reply
Citrus Cream Crumble Pie In reply to
1 baked 9-inch pie shell
1 envelope unflavored gelatine
1/4 cup cold water
4 eggs
1/2 cup lemon juice
3 tablespoons orange juice
1 1/4 cups granulated sugar
1/4 cup cornstarch
1 1/4 cups water
1/4 teaspoon salt
1 teaspoon lime peel
1 1/2 cups frozen whipped topping
8 pecan shortbread cookies
Soften gelatine in bowl with 1/4 cup cold water.
In a bowl combine sugar, corn starch, and salt. Mix well.
In saucepan, beat eggs until frothy and lemon colored. Add juices and water, mix well. Stir in sugar mixture. Cook over medium-high heat until thickened about 10-12 minutes.
Remove from heat and stir in gelatine and lime peel. Chill until mixture begins to set.
Remove 1/2 cup of the citrus mixture. Pour remaining into pie shell-shill. Fold whipped topping into remaining citrus mixture. and spread on top of set filling. Let chill an additional hour.
Crumble pecan shortbread cookies and sprinkle on top of pie before serving.

Report Post | Register to Reply
Cappuccino Pie In reply to
1 (8 ounce) container cappuccino or coffee nonfat yogurt
1/4 cup granulated sugar
1 envelope KNOX Unflavored Gelatine
1/2 cup strong coffee or espresso, cooled
1 1/2 cup prepared nonfat whipped topping
1 (9-inch) prepared OREO Pie Crust
Additional whipped topping, fresh raspberries and
chocolate sauce, for garnish
Blend yogurt and sugar in large bowl.
Sprinkle gelatine over coffee in saucepan; let stand 1 minute. Over low heat, stir until gelatine completely dissolves, about 3 minutes. Remove from heat; cool slightly.
Blend gelatine mixture into yogurt mixture. Fold in 1 1/2 cups whipped topping. Pour gelatine mixture into prepared cookie crust. Chill at least 2 hours or until firm.
Garnish with dollops of additional whipped topping, raspberries and chocolate sauce. Cut into wedges to serve.
Makes 8 servings.

Report Post | Register to Reply
Caramel Apple Pie In reply to
Pie Dough (recipe below)
7 large Granny Smith or Pippin apples, peeled and cored
1 cup granulated sugar
3 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon
1/2 teaspoon salt
Juice of 1/2 lemon
1 tablespoon heavy cream
1 large egg
Caramel Topping (recipe below)
Butter and flour a 9-inch glass pie plate. On a lightly floured surface roll the dough to a 12-inch round about 1/8-inch thick. Line the pie plate, being sure to press the dough into the bottom and up the sides without stretching. Chill 30 minutes.
Roughly chop the apples into small pieces, about the size of lima beans. (The apples should measure about 9 cups chopped.)
Combine with the sugar, tapioca, cinnamon, salt and lemon juice in a large bowl. Set aside until the juices begin to run, about 10 to 15 minutes.
Beat together cream and egg to make a glaze and brush over the edges and bottom of the crust. Mound the apple filling in the pie shell. It will be quite full. Roll out the remaining dough to a large round about 1/8-inch thick. Place over the filling a seal the edges together by gently pressing together. Trim any excess dough with scissors and flute the edges. Brush the top with the remaining egg glaze. Using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust. Cut 5 or 6 slits in a spoke pattern beginning 1/2-inch from the center hole and ending 1/2-inch from the outside edge. Chill for 30 minutes before baking.
Preheat oven to 425 degrees F. Place the pie plate on a cookie sheet and bake 10 - 15 minutes, or until the top is golden brown. Reduce the heat to 300 degrees F and continue baking until the juice visible in the center becomes thick and bubbly, about 1 hour (if the edges are browning too quickly, cover with aluminum foil). Meanwhile prepare the caramel topping. Spoon the hot caramel over the top of the pie to coat and return to the oven. Bake 5 minutes longer, or until the caramel sets. Cool on a rack before serving.
Caramel Topping
1/2 cup packed brown sugar
4 tablespoons unsalted butter
2 tablespoons heavy cream
1/2 cup pecan halves
In a small saucepan combine brown sugar, butter and cream. Bring to a boil and cook for 2 minutes. Remove from the heat and stir in the pecan halves.
Dough
2 cups all-purpose flour
1/2 cup lard
2 1/2 tablespoons unsalted butter
1/2 teaspoon salt
About 1/2 cup ice water
In a large bowl combine the flour with the lard, butter and salt. Mix lightly with your fingertips until the dough forms grape-size pieces. You should be able to see chunks of fat. Stir in the iced water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Seal the bag, pressing out any air, and chill for as little as 1 hour or as long as 3 days. The pie dough can be frozen for as long as a week.

Report Post | Register to Reply
Caramel Delites Tropical Pie In reply to
Samoas Crust
4 Girl Scout Caramel Delites cookies
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons butter, melted
Cut each of 4 Caramel Delites in half and then carefully slice pieces off each half. You want to roughly dice the cookies. Mix these pieces with graham cracker crumbs, sugar and butter.
Preheat oven to 375 degrees F. Pat to cover bottom and side of a 9-inch pie pan. Bake on middle rack of the oven 8 minutes. Edges of crust should be slightly brown. Refrigerate.
Coconut Mousse Filling
1/4 cup cold water, plus hot water and ice water
1 tablespoon unflavored powdered gelatine
1/2 cup cream of coconut
5 egg yolks
3/4 cup granulated sugar
1 cup heavy cream
Place 1/4 cup cold water in small mixing bowl and sprinkle gelatine over top; set aside. Stir cream of coconut into gelatine mixture and place bowl in a pan of hot water to form a shallow water bath to dissolve the gelatine.
In top of a double boiler over simmering water, whisk eggs and sugar until they reach 130 degrees F on an instant-read thermometer. Then beat egg yolks at high speed of an electric mixer 5 minutes. Mixture will become light and thick. On low speed of electric mixer, slowly add gelatine mixture to egg yolks.
Place bowl of egg yolk mixture in a larger bowl filled with ice water. Stir with a rubber spatula continually until mixture thickens to a sauce consistency.
In a clean, chilled bowl, whip heavy cream until stiff peaks form. Set aside.
When egg yolk mixture is thickened, fold 1/3 of whipped cream into it. When incorporated, add another third, fold, and then fold in final third. Fill shell with cream mixture and chill 3 to 5 hours.
Whipped Cream Topping
3/4 cup heavy cream
1/3 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
1/3 cup toasted coconut *
8 Girl Scout Caramel Delites cookies,
halved crosswise into half moons
1 whole Girl Scout Caramel Delite cookie
* Place in a single layer on a baking sheet and bake in a 350 degrees F oven for 10 minutes or until golden. Shake pan periodically to turn coconut or turn it with a spatula.
When ready to serve, whip cream with confectioners' sugar and vanilla extract until still peaks form. Spread cream over top of pie, sprinkle with coconut and garnish with cookie halves around edge and a whole one in the center.

Report Post | Register to Reply
Caramel Pecan Topped Pumpkin Pie In reply to
3/4 cup brown sugar, well packed
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 (16 ounce) can pumpkin
3 eggs, beaten
1 1/2 cups (1 large can) undiluted evaporated milk
1/4 teaspoon maple flavoring
1 unbaked 10-inch pastry shell
1/3 cup brown sugar, well packed
3 tablespoons whipping cream
1/2 cup chopped plus whole pecans
Preheat oven to 400 degrees F.
Combine the 3/4 cup brown sugar, flour, salt, cinnamon, ginger, nutmeg and pumpkin. Stir in the eggs, evaporated milk and maple flavoring. Pour into the pastry shell, bake for 40 to 45 minutes or until filling is set.
Meanwhile, in a small pan, mix the 1/3 cup brown sugar and 3 tablespoons whipping cream. Bring to a boil, and boil for 1 minute. Spread the hot caramel mixture on hot baked pie. Put pecans on top and return to oven for 5 minutes.

Report Post | Register to Reply
Caribbean Key Lime Pie In reply to
2 (3 1/2 ounce) cans flaked coconut
2 egg whites
1/4 cup superfine sugar
To prepare crust, place coconut in thin layer on 2 (10 x 13-inch) cookie sheets. Toast coconut at 350 degrees F for 10 minutes or until light golden brown. Stir frequently, and watch carefully. Remove from oven and let cool.
Meanwhile, reduce the oven temperature to 250 degrees F.
In small mixing bowl, beat egg whites to stiff peaks, then slowly beat in superfine sugar until completely dissolved. Fold in cooled coconut. Press this mixture into greased 9-inch pie place and bake for 7 minutes until set. Remove from oven and let cool.
Filling
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh squeezed Key lime juice
1 teaspoon freshly grated Key lime rind
1 tablespoon dark rum
1 cup sour cream
3 egg yolks
Blend together sweetened condensed milk, lime juice, lime rind and rum in large mixing bowl. Beat in the egg yolks. Gently mix in sour cream to combine well. Pour into cooled crust. Swirl meringue over top of filling. Bake at 350 degrees F for 20 minutes or until meringue is nicely browned. Cool, then chill at least 30 minutes before serving.
Meringue
3 egg whites
6 tablespoons granulated sugar
Beat egg whites in large mixing bowl until soft peaks are formed. Gradually beat in sugar until whites are stiff, but not dry, making sure the sugar is dissolved.

Report Post | Register to Reply
Cheese Pie In reply to
1 (9-inch) graham cracker crust
12 ounces cream cheese, softened
2 eggs
3/4 cup granulated sugar
2 tablespoons vanilla extract or 1/2 teaspoon almond extract
1 cup sour cream
3 1/2 tablespoons granulated sugar
1 teaspoon vanilla extract
Prepare pie crust. Combine cream cheese, eggs, 3/4 cup sugar and 2 teaspoons vanilla or almond extract and beat until light and fluffy. Pour filling into pie crust and bake at 325 degrees F for 28 minutes. Remove from oven; cool.
Mix sour cream, 3 1/2 tablespoons sugar and 1 teaspoon vanilla extract and spread on top of pie. Bake at 325 degrees F for 10 minutes. Cool; refrigerate for several hours before serving.

Report Post | Register to Reply
Cherry Almond Mousse Pie In reply to
1 (14 ounce) can sweetened condensed milk, divided
1 (1 ounce) square unsweetened chocolate
1/2 teaspoon almond extract, divided
1 (9-inch) pastry shell, baked
1 (10 ounce) jar maraschino cherries, drained
8 ounces cream cheese, softened
1 cup cold water
1 (3.4 ounce) box instant vanilla pudding mix
1 cup dairy whipping cream, whipped
1/2 cup chopped toasted almonds
Chocolate curls, optional
In a saucepan over low heat, cook and stir 1/2 cup milk and chocolate until the chocolate is melted and mixture is thickened, about 4-5 minutes. Stir in 1/4 teaspoon extract. Pour into pastry shell. Set aside. Reserve eight whole cherries for garnish. Chop the remaining cherries. Set aside.
In a mixing bowl, beat the cream cheese until light. Gradually beat in water and remaining milk. Add pudding mix and remaining extract. Mix well. Fold in whipped cream. Stir in chopped cherries and almonds. Pour over the pie. Chill 4 hours or until set.
Garnish with whole cherries and chocolate curls.
Makes 8-10 servings.

Report Post | Register to Reply
Cherry-O Cream Cheesecake Pie In reply to
1 graham cracker crust (either homemade or already prepared)
8 ounces cream cheese, softened
1 can sweetened condensed milk
1/3 cup ReaLemon lemon juice
1 teaspoon vanilla extract
1 can cherry pie filling, chilled
Whip cream cheese until fluffy. Gradually beat in sweetened condensed milk and blend. Blend in ReaLemon lemon juice and vanilla extract. Pour into pie crust and chill until firm.
Top with chilled cherry pie filling and chill for at least 2 hours.

Report Post | Register to Reply
Chocolate Chess Pie In reply to
1 1/2 cups granulated sugar
3 tablespoons cocoa
2 eggs, beaten
1 (5.3 ounce) can evaporated milk
1/4 cup margarine, melted
1 teaspoon vanilla extract
1 1/2 to 2 cups chopped pecans
1 (9-inch) pie shell
Blend sugar and cocoa. Add eggs and milk. Mix well. Stir in margarine and vanilla extract. Add pecans. Stir well. Pour into unbaked pie shell. Bake at 350 degrees F for 50 minutes.

Report Post | Register to Reply
Chocolate Fluff Pie In reply to
Crust
3 cups flaked coconut
3/4 cup toasted pecans
1/2 cup melted butter
Combine all crust ingredients. Press into a 10-inch glass pie pan. Bake 15 minutes. Let cool on wire rack.
Filling
4 ounces sweet chocolate
2 cups miniature marshmallows
2 tablespoons sugar
Pinch of salt
8 ounces cream cheese, softened
4 cups Cool Whip, thawed
1/2 teaspoon vanilla extract
Melt chocolate in double boiler with marshmallows, sugar, salt and milk. Stir until melted. Remove from heat.
Beat cheese until smooth. Beat in chocolate mixture. Mix well. Blend in vanilla extract. Set aside to cool.
Fold in Cool Whip. Blend into cooled pie shell. Garnish with shaved chocolate. Refrigerate overnight.
Makes 8 servings.
Source: masgoodies

Report Post | Register to Reply
Chocolate Oatmeal Pie In reply to
1 1/2 teaspoons granulated sugar
3/4 teaspoon salt
1/2 cup oil
2 tablespoons milk
1 1/2 cups all-purpose flour
3 eggs
1 cup granulated sugar
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup coconut
1/2 cup rolled oats
1/2 cup semisweet chocolate chips
In large bowl, combine flour, the 1 1/2 teaspoons sugar and the 3/4 teaspoon salt. Set aside.
In a small bowl, combine the oil and milk add to the flour mixture in the large bowl. Mix until all are moistened. Press this mixture into a 9-inch pie pan, and set aside.
In large bowl, beat the eggs, add the 1 cup sugar, syrup, butter, vanilla extract and the 1/4 teaspoon salt. Mix until just moistened. Stir in coconut, oats and chocolate chips. Pour into crust and bake at 350 degrees F for about 55 minutes or until center appears to be set. Cool on wire rack. Chill and serve with whipped topping if desired.

Report Post | Register to Reply
Chocolate Raspberry Frozen Pie In reply to
12 ounces vanilla yogurt
1 (3.9 ounce) package vanilla instant pudding mix
1/2 cup milk
2 cups whipped cream
1/2 cup crushed reduced-fat chocolate wafer cookies
6 ounces chocolate graham cracker pie crust
Beat yogurt, dry pudding mix and milk together until thickened. Stir in whipped cream and crushed cookies. Pour mixture into pie crust.
Cover and freeze 4 hours until frozen through. Let stand at room temperature for 10 minutes before serving. Top with fresh raspberries, if desired.
Serves 8.

Report Post | Register to Reply
Chocolate Rice Pie In reply to
5 extra large eggs
1 pound ricotta cheese
1/2 cup sour cream
1 shot orange liqueur
8 ounces cream cheese, softened
1 cup granulated sugar
1/2 cup dry Hershey baking cocoa
1 teaspoon almond flavoring
2 cups rice, cooked and drained (not Minute Rice)
1/2 cup plain bread crumbs for crust
Beat together eggs, ricotta, sour cream, liqueur, cream cheese, sugar, cocoa and almond extract. Blend in cooled, cooked rice.
Grease an 8-inch square pan with butter. Add bread crumbs. Shake excess crumbs out, then pour in filling. Bake at 350 degrees F for 50 to 60 minutes, or until set. Serve with whipped cream and shavings of chocolate.

Report Post | Register to Reply
Cinnamon Bun Pie In reply to
Serves 8 to 10.
3/4 cup plus 2 tablespoons (1 3/4 sticks)
butter, melted, divided
1 cup chopped pecans
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1 (17 1/2 ounce) package refrigerated
flaky biscuits (8 biscuits)
Note: Be sure to use flaky biscuits for this one. And to enjoy every last bit of pecan flavor, remove any pecans left in the bottom of the pie plate after inverting and place them over the top of the pie.
Preheat the oven to 375 degrees F.
Coat the bottom of a 9-inch deep-dish pie plate with 2 tablespoons melted butter; set aside.
In a small bowl, combine the pecans, sugar, and cinnamon; mix well. Sprinkle 1/4 of the pecan mixture over the bottom of the pie plate.
Place the remaining 3/4 cup melted butter in a small bowl.
Separate each biscuit into 3 layers. Dip the biscuit pieces one at a time in the melted butter, coating each piece thoroughly. Layer 8 biscuit pieces in the bottom of the pie plate, completely covering the pecan mixture.
Repeat the pecan mixture and biscuit layers 2 more times. Top with the remaining pecan mixture and drizzle with any leftover melted butter. Bake for 20 to 25 minutes, or until the biscuits are golden and cooked through.
Allow to cool for 10 minutes, then invert onto a serving platter and slice into wedges. Serve warm.

Report Post | Register to Reply
Coconut Macaroon Pie In reply to
1 unbaked pie shell
1 1/2 cups coconut flakes
1 1/2 cups granulated sugar
1/2 cup chopped pecans
2 eggs
1/2 cup butter, melted
Pinch of salt
1/2 cup water
1/4 cup flour
Preheat oven to 325 degrees F.
In bowl combine all ingredients and pour into pie shell.
Bake for 45 minutes or until golden brown.
Let stand for 15 minutes before serving.

Report Post | Register to Reply
Coconut Mounds Pie In reply to
3 (1 ounce) squares unsweetened chocolate
1/2 cup butter
3 eggs, slightly beaten
3/4 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon vanilla extract
2/3 cup sweetened condensed milk
2 2/3 cups flaked coconut
Melt chocolate and butter in saucepan over low heat. Stir in eggs, sugar, flour and vanilla extract. Pour into greased 9-inch pie pan.
Combine milk and coconut; spoon over chocolate mixture, leaving a 1/2 to 1 inch border around outside of pie. Bake at 350 degrees F for 25 to 30 minutes or until coconut is golden brown. Cool.

Report Post | Register to Reply
Coconut Popcorn Pie In reply to
2 quarts popped popcorn, unsalted
1 (4 ounce) can flaked coconut, toasted
1 cup granulated sugar
1 cup light corn syrup
1/2 cup butter
1/4 cup water
2 teaspoons salt
1 teaspoon vanilla extract
1 quart vanilla, spumoni or butter pecan ice cream
Sweetened fresh or defrosted frozen fruit or chocolate sauce, if desired
1 (12-inch) pizza pan
Mix popcorn and coconut in a large buttered bowl.
Combine sugar, syrup, butter or margarine, water and salt in saucepan. Bring to boil over low heat, stirring until sugar dissolves. Continue cooking until syrup reaches the hard crack stage (290-295 degrees F). Stir in vanilla extract. Pour syrup in fine stream over popcorn mixture; stir until particles are evenly coated with syrup. Turn half of popcorn mixture onto buttered pizza pan; spread in thin layer covering bottom of pan. Mark off into wedge-shaped servings. Repeat using remaining popcorn mixture; cool. Cover one layer with ice cream; top with second popcorn layer. Store in freezer.
To serve, cut into wedges. Serve plain or with fruit or sauce.

Report Post | Register to Reply
Colonial Innkeeper's Pie In reply to
Sauce
1 1/2 squares unsweetened chocolate
1 cup water
2/3 cup granulated sugar
1/4 cup butter
Melt chocolate in water. Add sugar and bring to a boil. Stir constantly. Remove from heat. Stir in butter and set aside.
1 cup flour, sifted
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup shortening
1/2 cup milk
1 1/2 teaspoons vanilla extract
1 egg
1 unbaked 9-inch pie shell
1/2 cup chopped walnuts
Mix flour, sugar, baking powder, salt. Add shortening, milk and vanilla extract. Beat 2 minutes. Add egg and beat. Pour batter into pie shell. Stir chocolate sauce and pour carefully over batter. Sprinkle with walnuts. Bake at 350 degrees F for 50-60 minutes. Enjoy!

Report Post | Register to Reply
Cream Cheese Brownie Pie In reply to
1 (15 ounce) package refrigerated pie crust,
softened as directed on package
8 ounces cream cheese, softened
3 tablespoons granulated sugar
1 teaspoon vanilla extract
3 eggs (divided)
1 (15.1 ounce) package hot fudge brownie mix
1/4 cup vegetable oil
2 tablespoons water (divided)
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Prepare pie crust as directed for 1-crust filled pie using a 9-inch pie pan.
In medium bowl, combine cream cheese, sugar, vanilla extract and 1 egg; beat until smooth and set aside. Reserve hot fudge packet from brownie mix for topping.
In large bowl combine brownie mix, oil, 1 tablespoon of the water and remaining 2 eggs; beat 50 strokes with a spoon.
Spread 1/2 cup brownie mixture on bottom of crust. Spoon and carefully spread the cream cheese mixture over top, the top with remaining brownie mixture; spread evenly. Sprinkle with pecans. Bake 40-50 minutes or until center is puffed and crust is golden brown (if necessary, cover edge of crust with foil the last 15 minutes if browning too quickly). Pie may have cracks on surface.
Place hot fudge from brownie mix in small microwave safe bowl. Microwave on HIGH for 30 seconds and stir in remaining 1 tablespoon water. Drizzle fudge over top of pie. Cool 3 hours or until completely cool.
Store in fridge.
Makes 8 servings

Report Post | Register to Reply
Cream Puff Pie In reply to
Crust
1/2 cup water
1/4 cup butter
1/2 teaspoon salt
1/2 cup all-purpose flour
2 eggs
Filling
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, lightly beaten
2 cup milk
1 teaspoon vanilla extract
2 cups whipping cream, divided
Chocolate sauce and/or fresh strawberries/raspberries
Preheat oven to 400 degrees F.
Crust: In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until smooth ball forms. Remove from heat. Beat in eggs, one at a time. Continue stirring vigorously until the mixture is smooth and shiny. Spread in the bottom and halfway up the sides of a well greased 9-inch pie plate. Bake 35 to 45 minutes. Cool completely.
Filling: Combine sugar, flour and salt in the top of a double boiler. Stir in eggs and milk until smooth. Cook over simmering water, stirring constantly, until mixture thickens. Remove from heat; stir in vanilla extract. Cool.
Fold in 1 cup whipped cream. Pour into crust. Top with remaining whipped cream. Chill for 2 hours.
Garnish with chocolate sauce and/or raspberries.
Makes 6 to 8 servings.

Report Post | Register to Reply
Creamsicle Pie In reply to
2/3 cup boiling water
1 small box orange gelatin
1/2 cup cold water
Ice cubes
1 (8 ounce) container Cool Whip®
6 ounces shortbread crust
Cool Whip® (for garnish)
Orange slices (for garnish)
Stir boiling water into gelatin in large bowl for 2 minutes or until dissolved.
Mix cold water and ice to make 1 1/4 cups. Gradually add to gelatin, stirring until slightly thickened (consistency of unbeaten egg whites). Remove any remaining ice.
Stir in the container of Cool Whip with a wir whisk until smooth. Refrigerate 10 to 15 minutes or until mixture is very thick and will mound. Spoon into crust. (There is likely to be some left over.) Refrigerate 3 hours or until firm.
Decorate top of pie with Cool Whip and orange slices just before serving.

Report Post | Register to Reply
Custard Crunch Mince Pie In reply to
1 (9-inch) unbaked pie shell
1 cup granulated sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
3 eggs, slightly beaten
1/4 cup butter, melted
1 cup mincemeat
1/2 cup chopped walnuts
Preheat oven to 400 degrees F.
Blend dry ingredients and slowly add to eggs. Add remaining ingredients and mix well. Pour into pie shell and bake for 15 minutes. Reduce oven temperature to 325 degrees F and bake for 30 minutes.

Report Post | Register to Reply
Double Layer Pumpkin Pie In reply to
4 ounces cream cheese, softened
1 tablespoon milk or half-and-half
1 tablespoon granulated sugar
1/2 cup thawed Cool Whip®
1 graham cracker pie crust
1 (16 ounce) can pumpkin
2 small packages vanilla flavor instant
pudding and pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup cold milk into bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set.
Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.
NOTE: May add 1/4 cup toasted chopped pecans to cream cheese mixture. Spread on bottom of crust, then continue as above.

Report Post | Register to Reply
Double-Look Cake Pie In reply to
Top part
1/2 cup granulated sugar
1/4 cup margarine or shortening
1 egg
1/2 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
Lower part
1/2 cup granulated sugar
1/3 cup hot water
1/4 cup cocoa
1/4 teaspoon vanilla extract
For top part, cream shortening (or margarine), sugar and egg. Add milk alternately with sifted flour and baking powder; add vanilla. Set aside.
For lower part, combine sugar and cocoa. Add hot water and vanilla extract. Pour into unbaked pie crust, then pour top part over lower part. Bake 40 minutes in 350 degree F oven.
Serve as you like, warm or cold, topped or plain.

Report Post | Register to Reply
Dropped Chocolate Pie In reply to
2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/3 cup shortening
1/3 cup butter
6 to 7 tablespoons cold water
4 ounces semisweet chocolate chips
3/4 cup granulated sugar
1/4 cup cornstarch
3 cups milk
4 ounces unsweetened chocolate, chopped
5 egg yolks, beaten
1 tablespoon butter
2 teaspoons vanilla extract
Sweetened whipped cream (optional)
Grated chocolate (optional)
For crust, in a large mixing bowl stir together flour, the 2 tablespoons cocoa, and salt. Using a pastry. blender, cut in shortening and 1/3 cup butter until pieces are pea-size. Sprinkle 1 tablespoon of water over the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all the dough is moistened.
Preheat oven to 450 degrees F.
Divide dough in half. Form each half into a ball. Cover and refrigerate one ball. On a lightly floured surface, flatten remaining ball. Roll from center to edges into a 12-inch circle. Transfer to a 9-inch pie plate; avoid stretching. Gently press into plate. Trim edges. Line with double-layer of foil.
Bake pastry for 8 minutes. Remove foil; bake 5 minutes more or until firm and dry. Sprinkle with the semisweet chocolate chips. Cool completely on a wire rack. Reduce oven temperature to 325 degrees F.
For filling, in a 2-quart saucepan stir together sugar and cornstarch. Stir in milk and unsweetened chocolate. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.
Slowly stir 1 cup of the hot mixture into the beaten egg yolks. Pour egg yolk mixture into hot filling in pan. Bring just to boiling; reduce heat. Cook and stir for 2 minutes. Remove from heat. Stir in butter and vanilla extract. Let cool 10 minutes.
Meanwhile, on a lightly floured surface, flatten chilled dough. Roll from center to edges to form a 12-inch circle. Pour warm filling mixture into baked pastry shell. Place pastry top over the filling mixture, pressing into pastry edge to seal. Trim dough to edge of pie plate.
Gently prick top of pastry with a fork. Bake for 25 minutes or until crust is firm and dry. Cool for 1 hour on a wire rack. Cover and chill for 2 to 24 hours before serving.
To serve, invert a serving platter on top of pie. Turn pie upside-down. Remove pie plate. If desired, top with whipped cream and grated chocolate.
Makes 10 to 12 servings.

Report Post | Register to Reply
Fancy Pumpkin Pie In reply to
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg
1 (9-inch) pie shell, unbaked
1 1/4 cups canned pumpkin
1/2 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
Dash of salt
1 cup evaporated milk
2 eggs, beaten slightly
Preheat oven to 350 degrees F.
Mix cream cheese, 1/4 cup granulated sugar and vanilla extract together until blended. Add egg and mix well. Spread on bottom of pie shell.
In a bowl, combine remaining ingredients and pour over cream cheese mixture. Bake for 65 minutes.

Report Post | Register to Reply
Fluffy Peanut Butter Pie In reply to
1 small box regular butterscotch pudding
1/2 cup Marshmallow Crčme
1/2 cup peanut butter
1 (8-inch) baked pie crust
Cool Whip
Prepare pudding per package directions. Add Marshmallow Crčme and peanut butter and stir until melted and thick. Pour into baked pie crust. Chill and top with Cool Whip before serving. Recipe may be doubled for a higher pie.
Serves 6 to 8.