Desserts, Pies, Cakes, Ice Cream, Candies & Cookies




 

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Pies  (Back to Category)

Cool N Easy Pie

Chemgoddess1

Dessert recipe with graham cracker crust

2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Gelatin, any flavor
Ice cubes
1/2 cup cold water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 HONEY MAID Graham Pie Crust (6 oz.)



STIR boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove and discard any unmelted ice.
GENTLY stir in whipped topping with wire whisk until well blended. Refrigerate 15 to 20 minutes or until mixture is very thick and will mound. Spoon into crust. 20051126

Key Lime Pie

fordsooperdootydieselsmoker

Key Lime Pie

This is a recipe for "real" Key Lime pie. Real Key lime pie is not green and it does not have a soft "pudding" texture. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. And the texture is a "firm custard". Be careful that you don't over-bake the pie or it will be "rubbery". For best results use fresh Key Limes, not bottled juice. The traditional preparation does not put any meringue on the top of the pie. This is a very simple recipe and only takes a few minutes to prepare and 12 minutes to bake.
i n g r e d i e n t s (crust)
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margerine or butter

d i r e c t i o n s (crust)
Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.

________________________
i n g r e d i e n t s (pie)
4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
2 teaspoons grated lime peel, green portion only
Whipping cream for garnish (optional)

d i r e c t i o n s (pie)
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.


s e r v i n g
If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream. 20060212

1 9" baked single-crust pie crust.

FILLING:

2 eggs, separated
1 cup raisins
1 cup sour cream
2/3 cup sugar
1/2 tsp cinnamon
pinch salt
1 tsp baking soda

Method:

Cover and set aside egg whites in refrigerator. In saucepan over medium-high heat, stir together raisins, sour cream, egg yolks, all but 2 tablespoons of the sugar, the cinnamon and salt; bring to a boil. Reduce heat to medium and cook, stirring for about 5 minutes or until thickened to consistency of pudding. Remove from heat; stir in baking soda until dissolved. Transfer to bowl; cover with plastic wrap and refrigerate for about 1 hour or until chilled.

Let egg whites come to room temperature; in bowl, beat until soft peaks form. Beat in reserved sugar until stiff peaks form. Spoon raisin filling into pie shell, smoothing top. Spread meringue over top. Using spatula, swirl meringue into attractive peaks.

Bake in oven of 400 F for about 10 minutes or until top is light brown; let cool. 

Lemon Pie

Joy

Dessert Recipe with graham cracker crust

Mix one 3 oz. can frozen lemonade (thawed) with one can Eagle Brand Milk (or equivalent)and a couple of drops of yellow food coloring (optional, but it will be very colorless if you don't). Stir in the small container of Cool Whip. Pour into graham cracker pie shell and chill for 3-4 hours. Cut into small pieces as this is very rich but delicious. It will make one Large, piled high pie or 2 small pies. If you like, you can sprinkle a few GC crumbs over the top for "pretty". 20051126

Key Lime Pie

Articulady

Dessert Recipe with graham cracker crust

This is the easiest dessert you'll ever make! And delicious!

1 graham cracker pie crust
1 20 oz. Cool Whip
1 8 oz. yogurt ( peach, strawberry, blueberry, raspberry)
1 1/2 cups diced fruit (nectarines, strawberries, blueberries, raspberries)

Choose your flavor and use the same fruit as your yogurt flavor. I suggest nectarines instead of peaches they are a bit firmer to cut.
Cut up the fruit. Mix yogurt and cool whip together, add cut up fruit and spoon into pie crust. Refrigerate! Allow at least and hour or two for it to firm up and serve. Delicious! Do not substitute with low fat cool whip, it will not firm up.

If you need more recipes for all your apples you need to use up, try this recipes. It is really easy and good.

Pastry for 9'' pie (one crust)

Filling:
6 to 10 medium apples, peeled and quartered
1/2 cup sugar
3 tablespoons flour
1/2 teaspoon cinnamon

Topping:
2/3 cup coconut
1/4 cup sugar
1/4 cup flour
2 tablespoon softened margarine

Heat oven to 375. Line 9'' pie pan with pastry, combine all filling ingredients, mix until apples are well coated. Arrange apples rounded side up in pastry lined pie pan, placing close together to resemble cobblestones. Sprinkle any remaining sugar mixture over apples. In medium bowl blend all topping ingredients until crumbly. Sprinkle over apples. Bake for 45 to 50 minutes or till apples are tender.

*If you only have large apples; cut each into 6 pieces.

8 oz. cream cheese, softened
1 pkg dry Jello (your flavor, I use lemon)
8 oz. yogurt (your flavor, I use lemon here, too)
small carton Cool Whip
Graham Cracker Crust (or just line pan with graham crackers.)

This is also good using low-fat and sugar-free ingredients.

1 c. shortening
2 c. sugar
2 eggs or 4 egg yolks
4 1/2 c. flour
2 tsp. soda
1 c. water
1 c. cocoa
2 tsp. vanilla
1 c. sour milk or buttermilk

Cream shortening and sugar together. Beat in eggs. Add remaining ingredients and mix well. Bake at 350 degrees for 5 to 10 minutes. Do not over bake.

Filling:

3/4 c. vegetable shortening
4 c. powdered sugar
1 tsp. vanilla
1/2 tsp. almond extract
Water

Cream shortening. Add powdered sugar, one cup at a time. Add flavorings and as much water as you wish. Beat until fluffy.

Do not cool cookies before putting in filling. Spread on one cookie - top with another. Wrap in plastic wrap.

Another version uses an oatmeal cookie:

1 3/4 c. brown sugar
3/4 c. butter or margarine
2 eggs
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking powder
3 T. boiling water
1 tsp. soda
2 1/2 c. flour
2 c. oatmeal

Cream sugar and shortening. Add eggs, then add salt, cinnamon and baking powder. Add soda dissolved in hot water. Gradually add flour and oatmeal. Drop batter by heaping teaspoons full onto greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes, or until lightly browned. Use same filling as above between two cookies.

I am not sure if this is made in other places, my mom seems to think it is unique to our area.

1-9 in. double crust
first just the crust:

4 tablespoons margarine
3/4 cup sugar
1 egg
2&3/4 cup flour
2 teas. baking powder
1/4 teas. salt
1/4 cup milk
1 teas. vanilla flavoring

Cream together margarine and sugar.
Add eggs and vanilla.
Add flour, salt, and baking powder, alternating with milk.
Roll into a ball and chill a couple of hours.
Roll out and cut as desired on floured board
(should make a bottom and top for your pie)
Fill with your favorite fresh or can filling and bake at 350 deg. about 25 min.

Now some fillings:
Coconut Pie filling for sweet dough pie

1 cup sugar
3 tbsp. corn starch
1 teas. vanilla or almond extract
2 cups coconut (fresh or frozen)
1 cup milk
3 tbsp. butter or margarine
pinch of salt

Mix sugar and cornstarch in saucepan.
Add salt and milk & heat to dissolve.
Add coconut and cook until thick, stirring constantly.
Add butter and vanilla mix well and pour in uncooked sweet dough pie.
place top crust on and bake at 350 till light brown.

Blackberry or blueberry filling for sweet dough pie

2 cups blackberry or blueberries
6 tbs. sugar
3 tbs. cornstarch diluted with water

Put berries, sugar, and cornstarch into a saucepan and cook over medium heat until thickened. Remove from heat and pour into bottom crust, place top crust on and cook at 400 deg for about 30 min. till brown.

CHOCOLATE CHIP PIE
Put 36 marshmallows, 1/4 cup milk and dash of salt in a bowl. Microwave until melted. Stir to mix and allow to cool completely.
Whip 1/2 pint whipping cream (or use equal amount cool whip)
Add whipping cream to cool melted marshmallows mixture Add 2 oz grated semi-sweet chocolate and 1/2cup chopped nuts.
Pour into graham cracker crust and refrigerate until firm.

You can use either a pastry crust or a graham cracker crust.

In a large bowl mix:
8 oz. cream cheese
1 cup powdered sugar
Beat until mixed Add:
1 box chocolate instant pudding mix
1 cup cold milk

When well blended fold in 1 cup of Cool-Whip.
Pour into crust and top with remaining Cool whip

1 cup sugar
1/2 cup light corn syrup
1/4 cup butter
3 eggs
1 cup whole pecans

Beat sugar, syrup and butter. add beaten eggs and pecans, mix thoroughly.
Pour filling into uncooked pie shell.
Bake in 375 deg. oven for 40 - 45 minutes.
Watch carefully for edges not to burn, if they start to burn, just cover edges with a strip of foil.

Thats it! 20041008

Bake 375 F

2-1/2 Cups chopped pecans
1 cup dark Maple Syrup
5 eggs
2 tsp lemon juice
1/4 tsp cinnamon
5 tbs. melted butter
1/2 tsp vanilla
1/2 tsp salt

Sprinkle chopped pecans in unbaked pie shell. Combine all remaining ingredients in mixing bowl and blend with whisk until smooth. Pour filling over pecans. Bake 35-40 minutes until firm.

1 cup sugar
1/2 cup light corn syrup
1/4 cup butter
3 eggs
1 cup whole pecans

Beat sugar, syrup and butter. add beaten eggs and pecans, mix thoroughly.
Pour filling into uncooked pie shell.
Bake in 375 deg. oven for 40 - 45 minutes.
Watch carefully for edges not to burn, if they start to burn, just cover edges with a strip of foil.

1/3 cup butter                                 Oven 450 F.
3/4 cup firmly packed brown sugar
3 eggs
3/4 cup dark or light corn syrup or real maple syrup
1 cup whole pecan halves ( but I usually use more)
1 teaspoon vanilla
1/4 tsp. salt

1 9" unbaked pie shell

Cream the butter and sugar in until light and fluffy. Add the eggs one at a time and beat til light. On low speed, stir in the rest of the ingredients until just blended. Fill the pie shell and bake in a hot oven 450 F for 10 minutes, then reduce heat to 350 F and bake 30 to 35 min. longer. A knife blade inserted nesr the center comes out clean when the pie is done. Cool on a rack

This makes its own crust

4 eggs
1/2 Cup Flour
1 3/4 Cup Sugar
1/4 Cup melted butter/oleo
2 Cups milk
1 1/2 Cups Coconut
1 tsp Vanilla

Mix ingredients in order listed. Pour into 9 inch pie pan. It will be FULL.
Bake 350 degrees for 45 minutes or until golden brown.
The middle will appear soft.
Properly done, it will have a delicate crust over top, sides and bottom. The center will be a cream pie. Let it sit 1 hour before cutting.

1 can crushed pineapple
1 package Jello instant pudding (4 serving)
1 - 8 oz container of sour cream
1 Graham Cracker Crust
1 container Cool Whip

Mix pineapple, jello, and sour cream thoroughly. Pour into Graham Cracker Crust and refrigerate for a couple of hours. Cover top with Cool Whip and serve.

can use pineapple in its own juice, and sugar-free pudding to reduce the sugar in the recipe. That's the way I fix it.

From: Kay N

1 graham cracker prepared crust
1 8 oz package cream cheese softened
1 can eagle brand milk
1/3 cup lemon juice
1 tsp vanilla
1 can fruit pie filling

Beat cream cheese until light and fluffy. Slowly add Eagle Brand milk and beat until smooth. Stir in lemon juice and vanilla. Pour into pie crust. Chill for three hours in refrigerator and add fruit pie filling to top. Serve.

Use canned fruit or fresh fruit that has been nuked a few minutes to tender it up a bit, put in shallow oven-proof dish, sprinkle a little sugar over fresh if needed, not on canned. Then in separate dish mix 1 stick butter, 1/2 cup flour, 1/2 cup oatmeal and 1/2 cup sugar until it is pea size. Sprinkle on top of fruit and bake 375 deg. until bubbly and slightly browned on top. Any kind of fruit - always good. Just add flavoring suitable for fruit, like cinnamon or brown sugar on apples or blue berries, almond flavoring on peaches and cherries. You get the idea . . .

I have even prepped this and brought to a party to assemble and bake -- fun and dramatic presentation.   And with a scoop of vanilla Haagen Daz. . .

2-3 Cups sliced fruit (peaches, plums, pears, apples, apricots strawberries, or a mix)
1/2 stick butter
1/2 cup sugar
1/2 t cinnamon (freshly ground if you can)
pastry dough

Melt the butter and sugar in a 12" cast iron skillet over medium heat. Until caramel turns golden brown. Remove from heat and cool completely. Preheat oven to 425. Roll out a the dough to a 14" round. Spread fruit in skillet. Don't be afraid to heap on -- you've got high sides. . . use 'em! Spread the cinnamon over the fruit, then lay the crust over and tuck down to the bottom of the skillet. Bake about 25 minutes or until the crust is lightly browned. Remove and allow to cool about 5 minutes. Place a ceramic plate over the skillet and invert. Give a light shake if you need to. Serve warm with ice cream!

1-9 in. double crust
First just the crust:

4 tablespoons margarine
3/4 cup sugar
1 egg
2 3/4 cup flour
2 teas. baking powder
1/4 teas. salt
1/4 cup milk
1 teas. vanilla flavoring

Cream together margarine and sugar.
Add eggs and vanilla.
Add flour, salt, and baking powder, alternating with milk.
Roll into a ball and chill a couple of hours.
Roll out and cut as desired on floured board
(should make a bottom and top for your pie)
Fill with your favorite fresh or can filling and bake at 350 deg. about 25 min.

1 cup chopped pecans (optional)
1/2 cup firmly packed brown sugar
1/3 cup margarine, melted
1 pastry for a 9 inch double
crust pie
6 cups Granny Smith apples
peeled, cored and sliced
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon

Directions
1.  Preheat oven to 375 degrees F (190 degrees C).
2.  In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. Roll out dough, and place bottom crust over pecan mixture.
3.  In a large bowl, combine apples, sugar, flour, cinnamon and. Pour into crust in pan. Top with second crust.  Fold edges of crust over, and flute to seal edges. Make several small slits in the top to allow steam to escape.
4.  Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender.
5.  Cool pie in pan for 5 minutes. Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. If some of the nuts stick to the pan, remove them with a knife, and place on pie. Allow to cool for 1 hour.

From: Kay N

4 fresh peeled and sliced apples
1 ½ cups sugar
3 tbs flour
1 tsp cinnamon
4 tbs butter or margarine
2 unbaked pastry shells

Place apple slices in pastry shells. Pour sugar and flour over apples. Sprinkle cinnamon over mixture. Place pats of butter or margarine over top. Bake at 400 degrees for 15/20 minutes. Reduce to 300 degrees until brown on top.

1 can Eagle Brand condensed milk
2/3 cup Nellie's Key lime juice
1 8oz tub Cool Whip

1 large Keebler graham cracker pie crust

With a whisk mix ingredients and pour into pie shell.
Refrigerate about an hour - eat, set back and don't let anyone know how easy it was to make.

I keep the ingredients on hand and when I need a quicky desert, walla (and nobody knows.....) As Mr. Food says, "Ahhhh, it's sooooo good!"

From: Kay N

3 eggs
1 cup light kero syrup
1 cup sugar
2 tbs melted margarine or butter
1 tsp vanilla
1 ½ cup pecan halves
1 unbaked pie shell

Beat eggs lightly in large bowl. Stir in other ingredients mixing well, but adding pecans last. Pour mixture into pastry shell. Bake at 350 degrees for 50/55 minutes. Knife inserted between center of pie and edge of pie should come out clean.

Serve with whipped cream or ice cream.

Take one large box coconut pie/pudding, fix according to directions on the box
2 graham cracker crusts
1 package cream cheese.
1/2 teaspoon vanilla
3/4 cup sugar
1/2 cup coconut

soften cream cheese, add sugar and vanilla using mixer mix until creamy, let pudding cool and set then add to cream cheese mixture, add coconut and mix well, pour into pie shells and chill. serve when chilled well with whip topping (opt). bon appetite!

This is a good quick to fix yummy pie for all you coffee lovers.

One 9-inch chocolate graham cracker pie crust
4 cups frozen vanilla yogurt, softened slightly
2 Tbsp. confectioner's sugar
2 Tbsp. espresso granules (I just use extra tsp. instant coffee)
1 Tbsp. warm water

Combine frozen yogurt, sugar, water and espresso granules in a food processor and process for several seconds until mixed well. Spread into piecrust and freeze for at least 1 hour before serving. The espresso granules are what you use to make instant espresso, just like instant coffee granules.

From: Charlene M / Amarillo, Texas

2 2/3 cup sugar
¼ cup flour
1 ¼ cup buttermilk (real buttermilk works best)
1 ¼ sticks butter melted
4 eggs slightly beaten
1 ½ tsp vanilla
¼ tsp salt
2 unbaked pie shells

Mix all ingredients well and pour into pie shells. Bake at 325 degrees 40/45 minutes. Tops should be brown and well set.

1 can sweetened condensed milk
1/3 lemon juice - I always use fresh lemon juice, my Mother-in-Law used bottled lemon juice (not lemonade)
3 large eggs separated (set aside the whites for the meringue)
1 9" graham cracker crust (store bought or home made)

Preheat oven to 350 degrees

In a mixing bowl, blend together sweetened milk, lemon juice and egg yolks. Once blended, pour into pie shell.

Meringue
3 egg whites
5 T sugar
1/2 tsp vanilla
1/4 tsp cream of tartar

In a clean mixing bowl (best results chill bowl first)

Beat egg whites on high until fluffy and soft peaks form. Add cream of tartar, and then gradually add sugar a tablespoon at a time, until stiff peaks form, then beat in vanilla.

Pile on top of lemon mixture, making sure to cover the entire top and all edges. Make peaks and then bake pie for 10-12 minutes or until peaks brown. Be careful not to burn!

Source:  Judith McLaren
Serves/Makes:6
Ingredients
•        1-1/2 cups (350 ml) sugar
•        1/3 cup (80 ml) flour
•        4-1/2 tbsp (70 ml) cornstarch
•        1/3 tsp (2 ml) salt
•        3 cups (700 ml) water
•        4 egg yolks (beaten, save whites for meringue)
•        1-1/2 tbsp (20 ml) butter
•        1 tsp (5 ml) grated lemon peel
•        2/3 cup (150 ml) lemon juice
•        Garnish:
•        lemon peel slivers, optional
•        Pie crust:
•        1/3 cup (80 ml) flour
•        1/2 tsp (2 ml) salt
•        1/2 cup (125 ml) shortening
•        3 tbsp (45 ml) water
•        Meringue:
•        4 egg whites (room temperature is best)
•        8 tbsp (125 ml) sugar
•        1/8 tsp (1 ml) cream of tartar
Preparation
•        Bake and cool pie crust pastry (Recipe at bottom)
•        In saucepan, combine 1 cup (225 ml) sugar, flour, cornstarch & salt.
•        Stir in water, cook and stir until thick and clear.
•        Add small amount of hot mixture to yolks and stir to mix.
•        Add yolk mixture (now a little hot) to rest of hot mixture.
•        Mix well.
•        Cook on medium 1 minute.
•        Add juice, butter, and peel.
•        Cook 1 minute and pour into pie shell. Cool.
•        Cover with meringue (completely sealing at edges of pie crust) and bake at 400 degrees (200 C.) until meringue barely browns.
•        Garnish with lemon peel slivers, if desired.
•        Directions for pie pastry crust:
•        Mix 1/3 cup (80 ml) flour, 1/2 tsp (2 ml) salt 1/2 cup (125 ml) shortening and 3 tbsp (45 ml) water.
•        Blend well with pastry cutter or fork. Roll dough out on floured surface.
•        When big enough to fill pie plate, carefully transfer over to pie plate.
•        Use fork to poke holes all over bottom of pie pan to avoid bubbling.
•        Flute edges of pie pastry before baking.
•        Bake 450 for 10 minutes. Cool.
•        Directions for meringue:
•        Beat 4 egg whites (room temperature is best) for several minutes.
•        Then, slowly add 8 tbsp (125 ml) of sugar bit by bit while eggs beat.
•        Add tiny bit (1/8 tsp) cream of tartar as well, while eggs beat.
•        When meringue has stiff peaks (stand tall but won't fall), it's done.
Comments
My Mother's favorite dessert before she passed away. This pie is a bit more tart than some, since Mom liked it that way. Decrease lemon juice amount if tart isn't what you're going for! Delicious, still a family favorite.

From: NYYYCEandEEEEZ
This is an adaptation of a classic pie served in many parts of Italy as a dessert, but it's served mooften today as a main dish.

Your favorite 2-crust pastry for 9" pie pan
16 oz ricotta
2 oz sliced pepperoni
2 tbsp. grated cheese (rom, parm, whatever you like)
1 egg, slightly beaten
1/2 tsp. each salt/pepper
2 oz sliced prosciutto ham
3 hard cooked eggs, sliced
1 egg white

Heat oven to 350F. Prepare pastry, divide in half. Roll out half and place into pie plate. Mix ricotta, pepperoni, grated cheese, egg, salt and pepper; spread in pastry-lined pie pan. Top with half the ham, the sliced egg and the remaining ham. Roll out remaining pastry and place over filling. Trim overhanging edge to 1" of rim of pan. Flute if desired. (Traditionally, it is decorated with braids and a flower made from left over pastry—you may skip this if you like). Brush top with egg white. Decorate with decorators' candies (nonpareils) if desired. Bake until top is golden brown, about 30 minutes. Let stand 10-15 minutes before cutting for easier slicing. Serves 6 as a main dish, more as a side dish.
Enjoy!

2/3c sugar
2T cornstarch
2/3c water
1½c fresh cranberries, rinsed and drained
Pastry for a 2 - crust pie
1 jar ready to use mincemeat
1 egg yolk plus 2T water, mixed (regular or brandy & rum)

In sauce pan, combine sugar and cornstarch and add water.
Over high heat, cook and stir to boiling.
Add cranberries.
Return to a boil. Reduce heat and simmer 5 10min., stirring occasionally.
Turn mincemeat into pastry lined pie plate.
Top with cranberries.
Cover with vented top crust, seal and flute.
Brush egg mixture over crust.
Bake in lower half of 425 oven for 30min. or until golden.
Cool.
Top with a heaping spoonful of Rich Egg Nog Cream when ready to serve.

1½c dried apricots
2/3c boiling water
1½t grated lemon peel
2T flour
4c fresh or frozen cranberries
3c sugar

Place all ingredients in saucepan.
Simmer gently, covered, just until cranberries burst (10 15min.).
Cool and pour into unbaked pie shell and top with strips of crust.
Bake at 375 for 40min.

This is a very old recipe; got it from my first husband's mom and she from her grandmother! It makes a very light sort of cake top over a lemony custard. Very popular after a heavy meal; more so than the traditional mince and pumpkin! (Of course we have to have those too, for the traditionalists!)
I have found, for what it's worth, men especially seem to love this pie.

1 9" unbaked pie shell         Preheat oven 450 F.

1/4 cup melted butter
1 cup sugar
3 tbs. flour
3 egg yolks, slightly beaten
Juice and rind of one lemon (Grate the rind fine)
1 1/2 cups milk (not skim)
3 egg whites, beaten to stiff peaks

Combine the butter, sugar, flour, egg yolks, lemon rind and juice, and the milk and mix well. Fold in the egg whites just until blended; don't over-mix. Turn into the pie shell. Bake at 450 F for 10 minutes, reduce heat to 325 F. and bake about 20 to 25 minutes. Cool on a rack.

1 GRAHAM CRACKER CRUST
YOUR FAVORITE CRYSTAL-LITE FLAVOR, MINES ORANGE
LOW FAT FROZEN WHIP CREAM
1 PKG. SUGAR FREE VANILLA INSTANT PUDDING
3/4 CUP SKIM MILK
MIX TOGETHER AND POUR INTO PIE CRUST.   FREEZE WELL.

WE HAVE USED REGULAR PIE CRUST AND HAVE ADDED LOW FAT CREAM CHEESE.  IT SEEMS THIS RECIPE CAN WORK WITH JUST ABOUT ANYTHING. WE HAVE KEEP PIES IN FREEZER FOR WEEKS AND OUR GRANDCHILDREN LOVE THEM TO.

Take left over peach pie (apricot, apple) and cut a slice. Fry it in a skillet with plenty of butter.......flip it over......add more butter if necessary........WONDERFUL for breakfast.

This is the best traditional pumpkin pie I have ever made, and I've made a lot!!            

10" unbaked pie shell

Set the oven at 450F. In your blender or mixer bowl put all the following:
3 eggs
1 1/2 cups pureed pumpkin (I use canned)
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 tsp. vanilla
1 1/2 cups evaporated milk (NOT condensed!)

Whirr in the blender until well mixed. Pour into the shell and set on lower rack of the hot oven. Bake 10 minutes at 450, then turn the heat to 350 and bake 45 minutes or until a knife blade inserted near the middle comes out clean. Cool on a rack.

These pies are made with grapes, any kind I suppose, but we use the scuppernongs or muscadines which grow very well here, and the concord variety would be equally good.

This can be done two ways, wash and stem grapes first and 1) Take each grape and squish the insides from the hull and cook in separate pots with water to cover about half of fruit until tender, will be 20 minutes or so. Then mash hulls and run the pulp through a colander to remove seeds.   Mix and put into a bowl and add sugar to taste, 1 to 2 Tablespoons flour (this depends on how much liquid is in the fruit mixture), a little dash of cinnamon and about 1/3 teaspoon baking soda (this counteracts the acid and gives a better flavor). Pour into unbaked pie crust and lattice the top. Sprinkle sugar on top and dot heavily with butter. Bake in moderate oven until middle is just set and crust is brown. Serve with whipped cream or vanilla ice cream.

2) and this is usually what I do, because I make jelly. Put whole grapes into large pot and just barely cover with water. Boil 10 minutes or so, squishing with potato masher or equal every so often.
Put through a colander for first straining. Then put colander over another large bowl or pan and push all the pulp and hulls you can through the colander. For one 8" pie, you'll need at least one gallon of fresh grapes. Add ingredients in #1 above and follow remainder of recipe.

Now that leaves the juice. Strain a second time for clear jelly or use with the little bit of pulp that would be in it for a more "full-bodied" jelly and go by the Concord grape recipe on Sure-Jell.

The grape pie is like eating grapes - if you like them, you'll love the pie. Hope you try it, it's not really as labor-intensive as it sounds here, and you can do the batch of jelly AND THE PIE in little more than an hour if you have jars, etc. ready and a pie crust waiting.

We have a cultivated Muscadine (scuppernong) vineyard and when I make jelly, we always look forward to the pie that will be forthcoming. Wash grapes well and add water to the pot until it is just below the surface of the grapes. After the grapes are boiled and smashed to get the juice for jelly, I first pour this mixture through a colander. This leaves a good bit of pulp in the juice and for clear jelly, this needs another straining, which is done through a cloth. That pulp that stays in the cloth is put in a large bowl, and the original colander of pulpy stuff is put over the bowl and mashed through. The grape pulp and parts of the skins will go through. This is what is used for the pie. The clear juice is for the jelly and if there is any left over from the measurements needed for jelly (yes, I do measure the jelly ingredients) just put that with the pulp.

It sounds more complicated that it is, actually it can all be done in less than 20 min.

Add sugar to taste, a little pinch of baking soda, and a hint of cinnamon. Stir together and put in unbaked pie shell. Bake until fruit is set and crust is done.

Serve with a dab of vanilla ice cream. Always a hit!!!

Pastry for a 9" double crust
4 cups Concord grapes
1 cup sugar
1/8 tsp. salt
2 1/2 TB tapioca
1 TB lemon juice
1 TB butter

Slip the grape skins off (save them). Put pulp in saucepan (no water) and simmer just until soft enough to release the seeds. Put the pulp through a strainer. Combine the pulp with the skins.
Mix the sugar, salt and tapioca, and put about 1/2 the mixture on the bottom of the crust. Mix the rest with the grapes and add the lemon juice. Pour into the crust and dot with butter. Cover with the top crust and crimp the edges. Bake in a hot oven 450 F for 10 minutes, then lower temp. to 350 and bake 25 to 30 minutes.

This is from the unfortunately out-of-print Mary Meade Country Cookbook, my favorite cookbook ever.

3 Egg; slightly beaten
16 oz Pumpkin, canned
3/4 c Sugar, brown
1 1/2 c Half & half
3 T Bourbon
1 ts Cinnamon, ground
1/2 ts Ginger powder
1/4 ts Salt
1 Pie shell, 9", unbaked
2 T Butter
1/4 c Sugar, brown
1 c Pecan halves
1/4 c Bourbon; divided

Combine eggs, pumpkin, 3/4 cup sugar, half-and-half, 3 tablespoons
bourbon, cinnamon, ginger, and salt; mix well. Pour mixture into the pie shell; bake at 425 for 10 minutes. Reduce heat to 350, and bake an additional 45 minutes or until set. Set aside to cool.

Combine butter and 1/4 cup brown sugar in a saucepan; cook over medium heat, stirring until sugar dissolved. Add pecans and 2 tablespoons bourbon, stirring to coat. Spoon mixture over the pie.

Heat the remaining bourbon in a saucepan just long enough to produce fumes (do not boil); remove from heat, ignite, and pour over pie.

Serve pie when flames die down.

Pastry:
1/3 cup Parkay Margarine
1/3 cup sugar
1 1/4 cups all purpose flour
1 egg

Filling:
2 8oz pkgs. Philadelphia Brand Cream Cheese
3/4 cup sugar
1 16oz can pumpkin
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
dash of salt
2 eggs

Cream margarine and sugar until light and fluffy; blend in egg. Add flour; mix well. Press dough on bottom and 2 inches high around the sides of a 9-inch spring-form pan. Bake at 400 degree F. for 5 minutes. Reduce oven temperature to 350 degrees F. Combine softened cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Blend in pumpkin, spices, and salt; mix well. Add eggs, one at a time, mixing well after each addition. Pour mixture into pastry lined pan; smooth surface to edge of crust. Bake at 350 degrees F. for 50 minutes. Loosen cake from rim of pan; cool before removing rim. Chill. Garnish with whipped cream just before serving, if desired.

Serves 12.

You can make own pie crust, but I found that the frozen worked beautifully.

1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
2 eggs, slightly beaten
1 cup milk or half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
2 pieces pre-made pie dough
Whipped cream, for topping

Preheat the oven to 350 degrees F.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs, milk or half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated. Set aside.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. From the second piece of pre-made pie dough, cut out the largest tire shape possible that is 2 inches in width. Position the tire around the edge of the pan, and then pinch and crimp the edges together to make a pretty pattern.

Pour the filling into the prepared pie crust and bake for 50 minutes, or until a knife inserted in the center comes out clean. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

2 cups cooked mashed sweet potato

1 regular can sweetened condensed milk (eagle brand most common but I use store brand too)

2 Eggs

1/4 tsp salt

1-2 tbs. cinnamon 

1 tsp ground cloves 

1/2 tsp ginger. 

Pour into pie shell, bake in 400 preheated oven for 15 min turn down to 350 continue for 35-40 min or until a knife blade inserted 1 inch from center comes out clean.

1-unbaked 9" pie shell
2 eggs, lightly beaten
1 cup evaporated milk
2 cups mashed, cooked navy beans
2/3 cup sugar
3/4 tsp cinnamon
1/2 tsp each: salt, ginger, nutmeg, cloves
Whipped cream (optional)

Heat oven to 425 degrees.
Combine eggs and evaporated milk in a bowl.
Add beans, sugar and all spices. Beat at low
speed of a mixer until well blended. Pour into
unbaked pie shell.

Bake at 425 degrees for 15 minutes. Reduce heat
to 350 degrees and bake for another 35 minutes
or until knife inserted in center comes out
clean. Serve warm with whipped cream.

Bisquick is a main staple in our RV. This is a great recipe for fresh, frozen or canned fruit.

1/2 cup Bisquick
1/4 cup sugar
3/4 cup milk
2 TB butter or margarine (softened)
2 eggs
1 can of pie filling ( your choice)

* I've used fresh and frozen fruit and it's always turned out well. If using canned fruit, drain off juices.

Pre heat oven to 400 degrees.

1 greased 9" pie plate

Pour fruit into the bottom of the pie plate. In a small mixing bowl, mix together, Bisquick, sugar, milk, butter and eggs, mix well. Pour over top of fruit.

Bake 30 minutes

Can be be served warm or cool first, top with whip cream or Cool Whip.

9" graham cracker crust
36 large marshmallows
1/4 cup milk
dash of salt
2 oz semi-sweet chocolate, grated
chopped walnuts (about 1/2 cup)
1/2 pt. whipping cream
Put marshmallows, mild and salt in a microwave-able bowl. Cook for 2 minutes on high or until marshmallows are very soft. Stir until all marshmallows are mixed in and melted. Cool to lukewarm.
Grate chocolate and chop walnuts. Whip cream. Add whipped cream, chocolate and nuts to cooled marshmallow mixture. Pour into graham cracker crust. Refrigerate until firm.

1 (9-inch) pie shell, baked for 10 minutes and cooled
2 (15-ounce) cans Great Northern beans, drained
3 eggs, slightly beaten
1-1/4 cups sugar
1/4 cup unsalted butter
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground allspice
1 teaspoon baking powder
1/3 cup evaporated milk

Preheat the oven to 350 F. Place the drained beans in the
bowl of an electric mixer and beat them until they are smooth.
Add the eggs, sugar, butter, vanilla and spices. In a separate
bowl add the baking powder to the milk and pour it into the bean
mixture. Beat the mixture well and then pour it into the partially
baked piecrust. Bake the pie for 50 minutes, or until it is firm.
Allow the pie to cool before serving.

3 (16-oz.) cans of any colored bean, drained and mashed
3 large Eggs
¾ cup melted unsalted Butter
1 tablespoon Cornstarch
1 teaspoon ground Cinnamon
1 teaspoon ground Ginger
½ teaspoon ground Cloves
1 tablespoon fresh lemon (or orange) juice
1 cup Evaporated milk
1 cup Brown sugar
1 unbaked 9-inch pie shell

Directions:
Preheat oven to 450° F
Combine all ingredients except pie shell.
Stir to blend. When well combined, pour into pie shell.
Place in preheated oven and bake for 15 minutes.
Lower heat to 350° F and bake or an additional
30 minutes or until center is set. When serving,
add a dollop of freshly whipped cream to each slice.

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