1 stick soft butter
1 -1/2 c. sugar
4 eggs
2 tbsp. cornmeal
1 tbsp. vinegar
1 tbsp. lemon juice
Dash of salt
1 unbaked pie shell
Cream butter and sugar together. Add eggs and cream very well.
Add cornmeal, vinegar, lemon juice, dash of salt and mix well.
Pour mix into unbaked pie shell. Bake at 375 degrees for 10
minutes, then bake another 30 minutes at 325 degrees.
TEXAS PIE
2 cans cherry pie filling
1 large can crushed pineapple, drained
1 box yellow cake mix
1/2 c. chopped pecans
2 sticks margarine
1/2 c. coconut
Place pie filling in 9x13 pyrex. Sprinkle dry cake mix evenly
over filling. Sprinkle coconut and pecans over cake mix. Pour
melted margarine over all. Bake at 350 degrees for 40 minutes.
Takes only 1 pan.
SOUTHERN PECAN PIE
1 c. white sugar
1 c. white Karo syrup
1 c. chopped pecan meats
2 eggs
1/8 lb. butter
1/4 tsp. salt (scant)
Cream butter and sugar; add salt, well beaten eggs, syrup and
chopped nut meats; mix well. Bake in raw pastry shell 1 hour at
300 degrees.
PECAN PIE
3 eggs
1 c. sugar
1/3 tsp. salt
1/3 c. butter, melted
1 c. white Karo syrup
1 c. pecans
Pour into pie shell and bake at 375 degrees 40 to 50 minutes
until set and browned.
FRESH APPLE PIE
9-inch pie crust
3/4 c. sugar
1/4 c. all-purpose flour
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
Dash of salt
6 c. thinly sliced pared apple
2 tbsp. margarine or butter
Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour,
nutmeg, cinnamon, and salt. Stir in apples. Turn into pastry
lined pie plate; dot with margarine. Cover with top crust that
has slits cut in it; seal and flute. Cover edge with 3-inch
strip of aluminum foil. Bake until crust is brown and juice
begins to bubble through slits of crust 40-50 minutes.
APPLE PIE
Plain pastry
6 c. pared cored apples, sliced 1/4" thick
2/3 c. sugar
1/4 tsp. nutmeg
1/8 tsp. salt
1/4 tsp. cinnamon
1 tsp. lemon juice
2 tsp. butter
Lightly roll half of the pie crust to 1/8 inch thickness and
about 2 1/2 inches larger than a 9 inch pie plate. Fold it in
half and fit it into the pie plate. In rolling the pie crust,
use only enough flour to prevent sticking, handling the dough
very lightly and never turning it. Press the pie crust lightly
to fit and pie pan and trim even with the edge of the pan, using
a knife. Fill the pie shell with the apples. Mix sugar, nutmeg,
salt, cinnamon and lemon juice. Sprinkle over the apples and dot
with the butter. Moisten the edge of the crust with cold water.
Roll the toher half of the pie crust ot 1/8 inch thickness and
about 1 inch larger than the diameter of the plate. Fold this in
half and make 3 slits, each 1/2 inch thick in length, in the
center of the folded side. Adjust over the filling, then
carefully fold the edge of the upper crust under the lower crust
all the way around. Finish by pressing the edges together with a
fork dipped in flour. If a glazed surface is desired, or
slightly beaten egg white. Bake for 40 minutes at 425 degrees in
a preheated oven. Makes one pie
CHOCOLATE PIE
2 slices enriched white bread, toasted
and made into crumbs
1 env. unflavored gelatin
Artificial sweetener to equal 6 tsp.
sugar, divided
1/4 tsp. salt, divided
2 med. eggs, separated
2 c. skim milk
1 tbsp. chocolate extract
1/2 tsp. vanilla extract
1/2 tsp. imitation butter flavoring
Green and red food coloring
Press crumbs on bottom and sides of 8 inch pie pan. Bake at 350
degrees, 10 minutes, until browned. Cool. Combine gelatin,
sweetener to equal 4 teaspoons sugar, mix with milk. Add yolk
mixture to gelatin mixture. Cook over low heat, stirring
constantly, until gelatin is dissolved. Remove from heat. Stir
in extracts, butter flavoring, and food coloring to make mixture
chocolate brown. Cool, stirring occasionally. Spoon into crust.
Chill until set. Beat egg whites until frothy. Add remaining
sweetener and remaining salt. Beat until mixture stands in
peaks. Spoon on pie in 4 equal mounds. Broil until meringue is
lightly browned. Serve at once or well chilled. Makes 2
servings.
CHOCOLATE MOUSSE PIE
1-1/2 c. flour
1-1/2 sticks margarine
3/4 c. chopped pecans (or walnuts)
1 c. confectioners' sugar
1 (8 oz.) pkg. cream cheese
1 lg. Cool Whip
2 pkgs. instant chocolate pudding
3 c. milk
Mix flour, margarine, pecans. Pat in 9 x 13 inch pan, ungreased.
Bake 30 minutes at 350 degrees. Cool. Cream confectioners'
sugar, cream cheese, then beat well. Stir in Cool Whip - 1/2
container. Spread over baked layer after it has cooled. Beat
chocolate pudding with milk until thick. Spread pudding on top
of cream cheese layer. Spread over half of Cool Whip on top.
Chill 24 hours. Cuts better. May be frozen and refrozen.
PUMPKIN PIE
1-1/2 c. pumpkin, cooked and strained
1/3 c. white sugar
2 tbsp. brown sugar
2 1/2 tbsp. maple syrup
1/2 tsp. salt
1/4 tsp. ginger
1/4 tsp. cinnamon
1/4 tsp. nutmeg (keep on the generous side with these spices)
1 3/4 c. light cream (or half rich Cream)
2 eggs, slightly beaten
Scald the cream and add to the pumpkin, which has been mixed
with the maple syrup and dry ingredients. Add the lightly beaten
eggs. Pour into a short, uncooked crust and bake at 450 degrees
for 20 minutes, then reduce heat to 350 degrees and bake for
about 30 minutes.
PASTRY
2 c. sifted flour
1 level tbsp. baking powder
1 tbsp. sugar
1/8 tsp. salt
3 heaping tbsp. shortening
8 tbsp. cold water
1 tsp. vanilla extract
Milk
In a large bowl, combine apples, cinnamon and sugar. Set aside.
On a board, combine flour, baking powder, sugar, and salt. Add
shortening. Rub mixture between palms of hands until texture is
very fine. Gradually add water and vanilla extract. Then knead
dough well until smooth. Divide dough in half. Roll out both
pieces to fit pan. Line greased 9-inch pie pan with one piece,
leaving 1 inch of pastry overlapping edge of pan to flute later.
Fill with apples. Cover with top piece of pastry. Make a few
slits in center of top pastry. Turn edges under and flute. Brush
top with milk. Bake in a preheated oven at 375 degrees for 40
minutes or until golden brown.
KEY
LIME PIE
1 can condensed milk
4 egg yolks
4 egg whites
1/2 c. lime juice
1 (9 inch) pie shell
Beat 1 egg white stiff. Mix 4 egg yolks, lime juice, condensed
milk and fold in the egg whites you just beat.
MERINGUE TOPPING: Beat 3 egg whites and gradually add 6
tablespoons sugar and 1/2 teaspoon cream of tartar. Put into
baked pie shell and bake at 350 degrees until egg whites are
golden brown.
BARTLETT PEAR PIE
For a shortcut pastry made from a pie mix can be used.1/2 c.
sugar
1/2 c. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground mace
2 1/2 lbs. (10 med.) firm ripe Bartlett pears
In a large bowl, stir together - flour, mace and cinnamon. Pare,
quarter and core pears. Slice fairly thin - there should be
about 6 cups. Add pears to sugar mixture and toss to coat all
slices. Divide pastry mix in half, one part for the bottom part
and other part for the top part of pie. After pouring the pear
mixture in the bottom pie crust. Dot with butter or Imperial
margarine. The same as for apple pie. Add top crust over
mixture. Seal edges well. Press the tines of a fork over the
pastry on the rim. To vent, cut (6) 1 to 2 inch slits, radiating
from the center of the top crust. Bake on rack, below center of
oven, in a preheated oven, 425 degrees, for about 40 minutes.
When pie is cool and dished out, vanilla ice cream can be added
PECAN TORTE
20 Ritz crackers, rolled fine
1/2 c. sugar
1 c. pecans, chopped
3 egg whites
1 tsp. vanilla
Beat egg whites until stiff and add sugar and vanilla. Add dry
ingredients and mix well. Put in buttered pie plate and bake 30
minutes at 325 degrees. top with sweetened whipped cream.
PINEAPPLE CHEESECAKE
2 graham cracker crusts
1 c. Milnot milk
3/4 c. sugar
18 oz. can crushed pineapple
3 oz. lemon Jello
8 oz. Philadelphia cream cheese
Water
2 tbsp. lemon juice
Drain pineapple. To the syrup add enough water to make 1 cup.
Bring to a boil. Dissolve Jello in it. Cool. Beat cream cheese,
pineapple and sugar in 3 quart bowl at medium speed until
creamed. Add Jello mixture gradually at low speed. Beat until
well mixed. Chill until very thick but not firm. Chill Milnot
milk in ice tray until nearly frozen at edges. In cold 1 1/2
quart bowl with cold beaters, whip milk until fluffy. Add lemon
juice. Whip until stiff. Add to chilled mixture. Mix at low
speed. Chill until firm enough to mound up for pie. Put in pie
shell. Chill 2 to 3 hours. Can be eaten frozen, semi frozen or
cold.
COCONUT CUSTARD PIE
4 eggs
6 tbsp. butter
2 c. milk
2/3 c. sugar
1/2 c. flour
1 c. coconut
1 tsp. vanilla
1 tsp. coconut flavoring (opt.)
1 tsp. butter flavoring (opt.)
Mix in a blender for 10 seconds. Pour into greased and floured
10" pie plate and bake for 1 hour at 350 degrees.
NO-COOK CHERRY-O-PIE
1 crumb crust or baked crust
1 (8 oz.) pkg. cream cheese
1 can Eagle Brand Sweet Milk
1/3 c. lemon juice
1 tsp. vanilla
1 can cherry pie filling
Cream the cheese, add milk. Stir until mixed, add lemon juice
and vanilla, stir until mixed. Turn into pie shell. Chill 2 to 3
hours before putting on the pie filling.
LEMON PIE
1 baked 9 inch pie shell
1 c. sugar
1/4 c. flour
1/8 tsp. salt
1/4 c. water
3 egg yolks
3/4 c. water
3 tbsp. butter or margarine
1/4 c. lemon juice
2 tsp. grated lemon rind
3 egg whites
1/2 tsp. salt
9 tbsp. sugar
Mix sugar, flour, salt, and 1/4 cup water until smooth. Beat egg
yolks; add 3/4 cup water. Cook in double boiler, stirring
constantly, until thick. Cover and cook for 10 minutes. Add
butter, lemon juice, and rind. Pour into pastry shell. Beat egg
whites until stiff, but not dry. Add salt. Gradually add sugar,
beating constantly. Swirl on pie filling. Bake at 325 degrees
for 20 minutes or until lightly browned.
TOASTED COCONUT PIE
1 c. white sugar
4 tbsp. flour
4 lg. eggs
1 stick margarine or butter (1/2 c.)
1 1/2 c cream milk
1/2 c. condensed milk
2 tsp. vanilla
2 c. toasted coconut
First toast coconut until brown. Mix sugar and flour, add eggs,
butter, milk and condensed milk, coconut, and vanilla. Mix well,
pour into pie shell (unbaked) and bake for 30-40 minutes at 350
degrees or until set. Makes 2 pies.
ALMOND PIE
1 top and bottom pie crust
1/2 lb. crushed almonds
1/6 lb. sugar
1/4 lb. butter
2 egg yolks
1 juice glass of cognac
Finely crush and chop almonds but not to a powder. Cream butter.
Add sugar, almonds and 1 1/2 egg yolks to the butter. Mix
thoroughly but be sure not to melt the butter. Add the cognac
and stir again. Put 1 pie crust in glass pie pan. Pour in almond
filling (add some more crushed almonds if necessary). Put a few
holes in top crust with knife or fork. Spread remaining egg yolk
on top crust. Cook 30 minutes or more in a 350 to 400 degree
oven. Sprinkle top with some sugar when removing from oven. Let
cool. Should be served warm.
PEANUT BUTTER PIE
8 oz. cream cheese
2 c. powdered sugar
1 c. peanut butter
1 baked pie shell
12 oz. non-dairy topping
In large mixer bowl, cream peanut butter, cream cheese, sugar,
and whipped topping. Pour into pie shell. Chill at least one
hour. Top with additional whipped topping if desired.
BUMBLEBERRY PIE
4 c. berries, combination
of blueberries, raspberries & bosenberries, mix all together
1 c. sugar
4 tbsp. flour
2 tbsp. tapioca
1/8 tsp. salt
1 1/2 tbsp. lemon juice
1/2 tsp. cinnamon
1 recipe of your favorite pie crust
Place mixed berries alternately with sugar, flour, cinnamon and
tapioca mixture until pie is filled. Top with crust. Bake at 450
degrees for 10 minutes, then 350 degrees for 20 to 30 minutes.
SHOO FLY PIE
BOTTOM PART:
3/4 c. molasses (green label)
1/2 tsp. soda
3/4 c. boiling water
TOP PART:
1 1/2 c. flour
1/2 c. sugar
1/4 c. butter or margarine
Dissolve soda in boiling water. Add molasses and stir well. Set
aside. Combine flour and sugar, and rub in butter to make
crumbs. Have a 9-inch unbaked pastry shell. Pour in 1/3 of the
molasses mixture. Alternate the layers having crumbs on top.
Bake in 425 degree oven for 10 minutes. Then reduce to 350
degrees for 40 minutes.
MANDARIN ORANGE PIE
1 envelope. unflavored gelatin
2 tbsp. cold water
1 c. boiling water
1 c. sugar
1/2 c. fresh lemon juice
1 c. whipping cream
1 (11 oz.) can mandarin oranges, drained
1 (9 inch) baked pie crust
Fresh orange slices for garnish
Soften gelatin in cold water. Stir in boiling water. Add sugar
and stir until dissolved. Add lemon juice and stir. Refrigerate
until gelatin mixture is slightly thickened but not set. Whip
cream until thick and fold into gelatin mixture. Add mandarin
oranges and stir gently until evenly distributed. Pour into pie
shell. Garnish with orange slices. Refrigerate 3-4 hours.
RAISIN PIE
2 c. raisins
1/2 c. brown sugar
1/2 tsp. cinnamon
2 tbsp. cornstarch
1 tbsp. butter
1 tbsp. lemon juice or vinegar
Cook until thick, put in 9-inch pie pan. Bake at 400 degrees
until brown.
FRUITY WHIPPED PIE
1 graham cracker crust
1 reg. size tub whipped cream
1 average size yogurt, any flavor
Mix whipped cream with yogurt. Pour into crust and freeze.
STRAWBERRY PIE
1 c. sugar
1 c. hot water
1/4 c. cornstarch
Pinch of salt
3 oz. pkg. strawberry Jello
Combine ingredients in a microwave safe container and microwave
on High 3 to 4 minutes. Arrange 1 1/2 quarts fresh, clean
strawberries on a 9" baked pastry shell. Pour glaze over
strawberries and cool in refrigerator until firm. Garnish with
whipped cream.
GRASSHOPPER PIE, MICROWAVE
2-1/2 c. crushed chocolate sandwich cookies*
1 c. margarine, melted*
1 (10 1/2 oz.) pkg. miniature
marshmallows
1/4 c. green cream de menthe
2 c. whipped cream
*(Substitute 1 prepared chocolate flavor crumb crust for). Mix
crumbs and margarine and press into bottom and sides of 9 inch
pie plate and refrigerate. Microwave marshmallows and cream de
menthe in large bowl on high 1-2 minutes or until smooth.
Refrigerate 20 minutes or until slightly thickened. Fold in
whipped cream and spoon into crust. Freeze until firm. Garnish
with coconut or shaved chocolate.
PUMPKIN CHEESE PIE
Graham Cracker Crust
1 pkg. (8 oz.) cream cheese
1 c. canned pumpkin
3/4 c. packed brown sugar
3 eggs
1 1/2 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. vanilla
1. Prepare crust. Set aside. Place cream cheese in medium bowl.
Microwave at medium (50%) until softened, 1-2 minutes. Add
remaining ingredients. Beat at medium speed of electric mixer
until smooth and well blended. 2. Microwave at medium-high (70%)
until hot and thickened, 6-8 minutes, stirring every 2 minutes.
Pour into crust. Reduce power to medium (50%). Microwave until
filling is firm to the touch, 10-15 minutes. Center may appear
soft-set. Garnish with pecan halves, if desired. Refrigerate
until set. Makes 9 inch pie.
CHERRY PIE
Baked Pie Shell
1 c. sugar
1/4 c. cornstarch
1/8 tsp. salt
2 cans (16 oz. each) pitted tart red
cherries (water pack), drained
1/2 tsp. almond extract
1/3 c. sliced almonds
Bake pie shell. Set aside. Blend sugar, cornstarch and salt in
medium bowl. Stir in cherries. Microwave at high (100%) until
mixture is translucent, 8-11 minutes, stirring once or twice
during cooking. Stir in almond extract. Pour into pie shell.
Sprinkle with almonds. Chill.
Combine oats, margarine and sugar in glass pie plate that has
been sprayed with non-stick vegetable spray. Microwave on high 1
minute. Mix and press mixture on bottom and sides of dish.
Microwave on high 2-3 minutes, or until lightly browned (press
down any areas that have puffed up). Place apples in a 2 quart
glass bowl. Sprinkle with lemon juice. Cover. Microwave on high
for 6 minutes. Stir in margarine, sugar, flour and cinnamon.
Microwave, uncovered, on high 2-3 minutes. Pour into pie shell.
Garnish with nuts.
CHOCOLATE MARBLE CREAM
CHEESE PIE
For one 9-inch pie, 8 servings, you will need:
8 oz. cream cheese, softened
1/2 c. granulated sugar
1 tsp. vanilla extract
2 egg yolks
1 tsp. unflavored gelatin
1/4 c. water
1 c. whipping cream
4 oz. semi-sweet chocolate, melted
Cookie crust (recipe follows)
Strawberries, optional
Pecan halves, optional
To prepare crust, place 6 tablespoons butter in a microsafe
dish. Microwave at MEDIUM HIGH power until melted. Stir in
cookie crumbs and 1 tablespoon sugar. Stir to blend. Press
mixture onto bottom and sides of a 9-inch microsafe pie plate.
Microwave at MEDIUM HIGH power for 1 1/2 to 2 minutes, rotating
dish one-half turn after 1 minute. To melt chocolate for
filling, place 4 ounces chocolate, broken up, in a microsafe
dish. Cover with plastic wrap. Microwave at MEDIUM power for 3
minutes or until chocolate pieces are glossy and soft. DO NOT
OVER COOK. Chocolate will not look melted but will become smooth
when stirred. Beat cream cheese, sugar and vanilla until smooth.
Beat in egg yolks. Combine gelatin and water and melt over low
heat. Cool slightly. Add to cream cheese batter. Combine 3/4 cup
batter and melted chocolate. Whip cream. Fold one-half of
whipped cream into chocolate batter, remaining into vanilla
batter. With large spoon or spatula, alternately place chocolate
and vanilla batter into crust. Chill for at least 3 hours.
Garnish with strawberries and-or pecans, if desired
