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


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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 400F. 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.


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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 350F. 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.


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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 450F. 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.


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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 400F. 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.


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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.


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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 450F. 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.


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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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