Pies

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	Apple Crisp
	Banana Cream Pie
	Chocolate Malt Shoppe Pie
	Chocolate Chess Pie
	French Silk Pie
	Fresh Coconut Cream Pie
	Frosty Strawberry Pie
	Fruit Pizza
	Lime Delight
	Meringue
	Mystery Pecan Pie
	Never Fail Pie Crust
	Peach Dessert
	Pecan Pie
	Pie Crust
	Pie Crust II
	Pumpkin Pie
	Sheet Apple Pie
	Strawberry Lover's Pie
	Shoo Fly Pie

Introduction
Table of Contents
Appetizers
Beverages
Condiments
Bread•Pasta•Tortillas
Salads
Vegetables
Poultry
Beef and Pork
Mexican
Seafood
Casseroles
Desserts
Bars
Cakes
Candy
Cookies
Pies
Pudding
Reference
Gone to the Dogs!

Apple Crisp

Banana Cream Pie

1 cup	milk
3 Tablespoons	flour
½ cup	sugar
2 beaten	eggs
1 cup	cream
3 Tablespoons	cornstarch
1 teaspoon	vanilla
¼ teaspoon	salt

Combine all ingredients in sauce pan and stir over low heat till thickened.  

Pour into a pie shell lined with sliced bananas.  Can top with whipped cream.  

Chocolate Malt Shoppe Pie

1 pint vanilla ice cream, softened

1/2 cup crushed malted milk balls

2 Tblsp milk, divided

1 chocolate crumb crust 9 inch

 

3 Tblsp. instant chocolate malted milk powder

3 Tblsp marshmallow crème topping

1 cup whipping cream

Additional whipped cream and malted milk balls

 

In a mixing bowl, blend the ice cream, crushed mated milk balls and 1 tablespoon milk.  Spoon over crust.  Freeze for 1 hour.  Meanwhile, blend malted milk powder, marshmallow crème, and remaining milk in a mixing bowl.  Stir in whipping cream; whip until soft peaks form.  Spread over ice cream layer.  Cover and freeze several hours or overnight.  Before serving, garnish with whipped cream and malted milk balls. Yield  6-8 servings.

 

Chocolate Chess Pie«««««

1 baked 9"pie shell (You can make you own or buy a frozen one.) 1 ½ cups sugar 3 tablespoons cocoa 2 eggs 1 stick butter (melted) 1 teaspoon vanilla 5 oz evaporated milk (small can) I combine the sugar and cocoa first and mix until consistent.  Add the remaining ingredients and pour into a pie shell.  Bake at 350 for 45 minutes (1 pie) or 50 minutes (2 pies at the same time).  Be sure to cool it overnight in the refrigerator. Enjoy!

French Silk Pie «««««

Joan Gustafson

1 baked pie shell (9")

(You can make you own or buy a frozen one)

1 cup soft butter
1 1/3 cups sugar
2 squares unsweetened chocolate, melted
1 teaspoon vanilla
4 eggs

Cream butter and sugar, blend in melted chocolate and vanilla. Add eggs one
at a time, beating 5 minutes between each egg. Pour into prepared pie
shell. Refrigerate overnight. Top with whipped cream (I buy the heavy
whipping cream and whip it myself), garnish with chocolate (sweet) shavings
(I use a Hershey bar).

Key is to make sure you beat the eggs for 5 minutes each to make it silky.

Fresh Coconut Pie«««

From Pearl Nuckles

1 cup	sugar
⅓ cup	cornstarch
or
½ cup	flour
¼ teaspoon	salt
3 cups	milk
3	egg yolks
2 cups	coconut--fresh
1 teaspoon	vanilla
½ teaspoon	almond flavoring
Cook first five ingredients until thick.  Remove from heat and add flavoring and coconut.  Put in bowl with plastic wrap touching and covering the pudding and refrigerate for one hour.  Pour into baked pie shell and top with meringue or whipping cream and more fresh coconut.   Makes one 10" pie.

Frosty Strawberry Pie

From Judy Kanishiro

10 ounces	frozen strawberries, thawed
1 package (3 ounces)	Jell-O -Strawberry
1 pint	vanilla ice cream
1 baked 9"	pastry shell, cooled
Drain strawberries, measuring syrup.  Add water to syrup to make one cup.  Bring liquid to a boil and add the Jell-O and stir until dissolved.  Spoon in the vanilla ice cream, stirring until melted and smooth.  Chill until thickened about 20 minutes.  Fold in the strawberries and pour into pastry shell.  Chill until firm about 1 ½ hours or more.  Garnish with whipped topping and serve!

Fruit Pizza «

Carol Appell

 Crust:  

¾ cup	butter
½ cup	powdered sugar
1 ½ cups	flour

Blend like pie dough--pat into a round pizza pan or jelly roll pan.  

Bake at 300 ° for 10 to 15 minutes.  Cool.

Filling: 

8 ounces	cream cheese
½ cup	sugar
1 teaspoon	vanilla

     Mix and spread onto crust. Top with fruit such as kiwi, pineapple, banana, grapes, 

strawberries, peaches.

Glaze:  

1 cup	fruit juice (from the pineapple)
½ cup	sugar
2 Tablespoons	cornstarch
1 teaspoon	lemon juice

        Cook till thickened.  Cool and pour over the fruit.  Chill before serving.

P.S.  In an emergency, I substituted vanilla wafers and used strawberry Jell-O, omitting the lime juice and lemon juice and adding fresh strawberries. I topped it with strawberry slices and a sprig of mint. It turned out really good, too!

Meringue

3	egg whites
½  teaspoon	vanilla
¼ teaspoon	Cream of Tartar
6 Tablespoons	sugar, granulated (I use powdered sugar)
Beat egg white with vanilla and cream of tartar till soft peaks form. Gradually add sugar, beating till stiff and glossy an ALL sugar is dissolved. Spread meringue over filling, sealing meringue to edges of pastry all around.   Bake at 350 ° 12 to 15 minutes or until golden brown.

Mystery Pecan Pie«««««

From Nancy Walter

1 unbaked 9"	pie shell
1 large package (8 0z.)	cream cheese
⅓  cup	sugar
¼ teaspoon	salt
1	egg
1 ¼ cups	pecans
Blend all but the nuts and put in shell. Put pecans on top of cheese mixture.
Topping	(should be blended in mixer)
3	eggs
¼ cup	sugar
1 cup	light corn syrup
1 teaspoon	vanilla
Pour this over the pecans and bake at 375 ° for 35 to 40 minutes.

Never Fail Pie Crust

Sometimes you find it difficult to make a flaky pie crust.  Don't worry because Grandma Ladely 

found this one to help us amateur's out!  

1 cup	lard -- no substitutes!
3 cups	flour
1 teaspoon	salt
1	egg slightly beaten
1 teaspoon	vinegar
5 Tablespoons	cold water
Cut and work lard into the flour/salt until pea size.   Add this to the flour/lard mixture and roll out into pie crusts.  Makes 2 double crust pies.

Peach Dessert

Mary Kay Lanz

15	marshmallows
¼ cup	fresh orange juice or lemon juice
Heat in a double boiler; then cool.
18	crushed graham crackers
¼ cup	sugar
½ stick	melted butter
Combine and put into a pie plate.
Peel and slice 6 peaches and add to the marshmallow mixture.  Whip into peaks:
1 cup	whipping cream
2 Tablespoons	sugar

Pecan Pie««««

From Pearl Nuckles

3 eggs	beaten
¾ cup	sugar
1 cup	dark syrup
1 stick	butter, melted
1 teaspoon	vanilla
1 cup	pecans
Put nuts in bottom of unbaked pie shell and then pour the mix on top. Mix ingredients together and pour into unbaked pie shell and bake at 370 ° for one hour.

Pie Crust

2 ½ cups	flour
½ cup	butter
½ cup plus 2 Tablespoons	Crisco
¼ cup (approx.)	water
Blend flour and shortening with pastry blender until it resembles small peas.  Add enough water until dough is easily handled.  Roll out between two pieces of waxed paper.  Makes 2 10" pie crusts.

Pie Crust II

Grandma Ladely

2 cups	flour, sifted
1 teaspoon	salt
⅔ cup	Crisco
5-7 Tablespoons	ice cold water
Sift together flour and salt.  Cut in shortening with pastry-blender. Sprinkle 1 Tablespoon water over part of flour-shortening mix.  Gently toss with fork.  Continue in like fashion until all flour is moistened, pushing aside the moistened parts until it is all done. On lightly floured surface, flatten ball slightly and roll 1/8  or a bit more thick.  Transfer pastry onto pie plate, fitting loosely onto bottom and sides. Makes one 9 or 10 inch double crust, one 8 or 9 inch lattice top, or 6-8 pie tart shells.

Pumpkin Pie «««««

1 pound can	pumpkin
½ cup	sugar
1 teaspoon	pumpkin pie spice
2	eggs
1 pint	soft vanilla ice cream
Mix well with an electric mixer.  Pour into an unbaked 9" pie shell and bake at 450 ° for 10 minutes  then reduce to 350 ° for 40 minutes.

Sheet Apple Pie««

From Carol Appell

Mix 

2 ½ cups	flour
1 teaspoon	salt
1 cup	shortening
2 Tablespoons	sugar

Fold  

1	beaten egg yolk
2/3 cup	milk
Roll out half of this dough onto large cookie sheet, greased.
1 can	apple pie filling
Add 2 cups pie filling.  Dot with butter.  Place the other half of the dough on top.   Beat remaining left over egg white until stiff and brush on the top of the crust.  Bake at 350 ° for 35  minutes.  Cool and then frost with powdered sugar frosting.

 

 

 

Shoo Fly Pie

Florence Blattner

Topping

4 cups flour

2 cups sugar

1 cup butter or margarine, melted

1/2 tsp salt

Cake

1 cup baking molasses

1 Tblsp baking soda

2 cups boiling water.

For topping: In a large bowl combine the topping ingredients and

mix until crumbly.  Reserve 1 cup of this mixture for the top of the cake.

In another bowl, combine and mix well the cake ingredients.  Pour this mixture into the flour mixture and stir.  Pour into a greased 13 x 9 cake pan.  Top with reserved crumb mixture. Bake at 350 for 40 to 45 minutes.

Note: this is a cake variation of the Pennsylvania Dutch Shoo Fly Pie.  It was called that because it is so sweet that then it was put on the window sill to cool, somebody had to stand watch to "shoo" the flies away.

Strawberry Lover's Pie

 Florence Blattner

3 squares (1 ounce each) semisweet chocolate, divided

1 Tblsp butter or margarine

1 9 inch pastry shell, baked

2 pkgs (3 ounces, each) cream cheese, softened

1/2 cup sour cream

3 Tblsp sugar

1/2 tsp vanilla extract

2-4 cups fresh strawberries, hulled

1/3 cup strawberry jam, melted

 

In a saucepan, melt 2 squares of chocolate and butter over low heat, stirring to blend, spread or brush over the bottom and up the sides of pastry shell.  Chill.

Meanwhile in a mixing bowl, beat cream cheese, sour cream, sugar and vanilla until smooth. Spread over chocolate layer; cover and chill for 2 hours.  Arrange strawberries, tip end up, over filling. Brush jam over  strawberries. Melt remaining chocolate; drizzle over all.  Store leftovers in the refrigerator.

Yield 6-8 servings.

• Introduction • Table of Contents • Appetizers • Beverages • Condiments • Bread•Pasta•Tortillas • Salads • Vegetables • Poultry • Beef and Pork • Mexican • Seafood • Casseroles • Desserts • Bars • Cakes • Candy • Cookies • Pies • Pudding • Reference • Gone to the Dogs! •

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 Last update:  Wednesday, November 02, 2011 04:26:45 AM