3 beaten eggs
1-1/2 c. sugar
1/2 c. butter or margarine, melted
4 tsp. lemon juice
1 tsp. Vanilla
1 (3 1/2 oz.) can (1 1/3 c.) flaked coconut
1 unbaked 9 inch pastry shell
Combine eggs, juice,
butter or margarine, lemon juice and vanilla. Stir in coconut.
Pour filling into shell (unbaked pastry shell). Bake in moderate
oven 350 degrees for 40 to 45 minutes but no more. Cool well
before serving.
APPLE PIE CAKE
1 c. sugar
1/4 c. shortening
1 egg
1 c. flour
1/2 tsp. baking soda dissolved in 3 tbsp. water
2 1/2 c. chopped apples
1/4 tsp. Salt
1 tsp. Cinnamon
1/2 c. chopped walnuts
1/4 tsp. Nutmeg
Cream sugar and
shortening. Add egg. Mix flour, spices and salt and add to above
mixture. Add dissolved baking soda. Fold in nuts. Bake in 8 inch
square pan at 350 degrees for 40 minutes or until brown. Serve
with whipped cream sweetened with 2 tablespoons sugar and 1/4
teaspoon vanilla.
Mix well and spread in
bottom of sheet pan (oblong). Mix with fork. Mix with mixer: Mix
well and pour over crust. Bake at 300 or 325 degrees until brown
glaze.
APPLE CUSTARD PIE
1 stick melted butter
1 c. sugar
1 1/2 tbsp. flour
1 tsp. apple pie spice or cinnamon
1 pie crust, unbaked
2 c. chopped apples
2 eggs, slightly beaten
Mix dry ingredients. Mix
with melted butter. Add 2 eggs. Pour into unbaked pie shell and
add chopped apples. Bake at 375 degrees for 30 to 45 minutes.
BLUEBERRY PIE
1 (8 oz.) container sour cream
2 eggs
1/2 to 3/4 c. sugar
1 tsp. Vanilla
1 tsp. Cinnamon
1 c. blueberries
1 pie shell
Mix 2 eggs and sugar. Add
sour cream, vanilla, and cinnamon. Fold in blueberries. Pour
into pie shell and bake at 350 degrees. Approximately 50 to 60
minutes or until set. Chill and serve. Keep refrigerated.
STRAWBERRY PIE
1 (9 inch) pastry pie shell
4 baskets of strawberries (wash, hulk and drain-save 6 big
strawberries for garnishing top of pie)
1 c. sugar
3 level tbsp. cornstarch
Red food dye
Simmer 1 cup of berries in
2/3 cup of water. Add red food dye drops as needed for color.
Blend in 1 cup of sugar. Mix 3 level tablespoons cornstarch with
1/3 cup water, slowly add mixture to simmering strawberries.
Boil cornstarch and strawberries for 1 minute then cool to
lukewarm. Place remaining strawberries in pie shell (except for
6 for garnish). Pour lukewarm cornstarch strawberry mixture over
strawberries. Garnish with remaining 6 strawberries. Refrigerate
several hours.
PEACH CUSTARD PIE
1 c. sugar
2 eggs, well beaten (egg substitute may be used)
2 tbsp. flour
1 tbsp. butter
1/2 tsp. Cinnamon
Sliced fresh peaches (elderberries)
1 (9") unbaked pie crust
Add flour and sugar to
well beaten eggs. Slice enough pared fresh peaches to fill the
unbaked shell. Cover with the egg mixture. Sprinkle with
cinnamon and dot with butter. Bake 15 minutes at 450 degrees and
about 30-40 minutes at 350 degrees until custard is set and
slightly brown.
FILLING
1 (20 oz.) pumpkin
2/3 c. brown sugar
2 tsp. pumpkin pie spice
1 tsp. Cinnamon
2 eggs
2/3 c. milk
Mix cake mix, egg and
oleo. Press into 13x9 inch pan. Mix filling, pour over crust.
Sprinkle with the 1 cup cake mix and bake at 350 degrees for
45-50 minutes. When cool, can top with Cool Whip.
CHERRY PIE
Pastry for double crust (9 inch pie)
3/4 to 1 c. sugar
3 to 4 tbsp. flour
1/8 tsp. Salt
1/4 c. cherry juice
3 1/2 c. (two 1 lb. cans or equal amount) red sour pitted
cherries, drained
1 tbsp. butter
1/2 tsp. almond flavoring
Blend sugar, flour, and
salt in medium saucepan. Blend in 1/4 cup cherry juice. Add
cherries and cook and stir over medium heat until mixture has
boiled 1 minute. Remove from heat and stir in butter and almond.
Set aside to cool slightly, while you mix and roll the crust.
Pour filling into pastry lined pie plate. Cover with top crust
which has been slitted. Seal and flute edge. Bake at 400 degrees
for about 30 minutes.
PUMPKIN PIE
2 c. pumpkin
1 c. brown sugar
2 tsp. pumpkin pie spice
3/4 tsp. Salt
3 eggs, separated
3/4 c. evaporated milk or half & half
Mix pumpkin, brown sugar,
spice, salt, egg yolks and milk. In separate bowl, bet egg
whites and fold into pumpkin mixture. Pour into pie shells. Bake
at 400 degrees for 10 minutes. Reduce heat to 350 degrees and
bake until knife comes out clean.
COCONUT PIE
4 eggs
6 tbsp. margarine, melted
1 c. sugar
1 tsp. Vanilla
2 c. milk
1 c. coconut
Dash of salt
1/2 c. flour
Blend 10 seconds in
blender. Put in 10 inch pie plate. Bake 50-60 minutes or until
knife comes out clean. Pie makes its own crust.
PEANUT BUTTER PIE
8 oz. softened cream cheese
2/3 c. peanut butter
1 c. sifted powdered sugar
2 tbsp. milk
4 oz. thawed whipped topping
Make a graham cracker or
chocolate crumb pie crust (9 inches). Beat cream cheese and
peanut butter until smooth. Add sifted powdered sugar, milk, and
beat until well mixed. Fold in topping and spoon in pie shell.
Chill in freezer 15 minutes. Drizzle chocolate syrup on top
(optional).
FRESH APPLE PIE
1 qt. apples, sliced
1 pie shell & top crust
Juice of an orange
1 tsp. lemon rind, grated
2 tbsp. flour
1 c. sugar
1 tsp. Nutmeg
1 tsp. Cinnamon
2 tbsp. butter
Place the apples in an
unbaked shell. Add orange juice and lemon rind. Combine the
flour, sugar and spices. Sprinkle over the apples. Dot butter in
the center and cover with top crust. Bake at 450 degrees for 20
minutes. Reduce the heat to 400 degrees and bake 15 minutes,
then lower heat to 350 degrees and bake 10 minutes. Brush crust
with a mixture of 1 tablespoon sugar and 1/4 cup milk.
LEMON CREAM PIE
1 c. water
1/2 c. milk
1 1/2 c. sugar
1/4 tsp. Salt
1-1/2 tbsp. lemon rind, grated
Mix in saucepan: Bring to
a boil. Mix about 7 tablespoons of cornstarch and 1/2 cup cold
water together. Add gradually to the boiling mixture to thicken,
until it comes off the spoon as a blob. Remove from the heat.
Beat 3 egg yolks, then add the yolks to the entire sauce. Add 2
tablespoons butter and juice of a lemon to the sauce. Reheat a
little. Cook and beat before adding to pie crust. Top with
sweetened whipped cream.
Beat above until fluffy.
Fold in 6 ounce Cool Whip. Pour into graham cracker crust. Use
remaining Cool Whip on top. Refrigerate
SHOO
- FLY PIE
FIRST MIXTURE
4 c. Gold Medal flour
2 c. granulated sugar
1 tsp. baking powder
1/4 tsp. Salt
1/2 c. shortening (Crisco)
SECOND MIXTURE
3/4 c. Karo (dark)
1 1/2 c. warm water|
1 tsp. baking soda
THIRD MIXTURE
1 c. Karo
1/2 c. water
Mix above for crumbs. Take
out 1 cup of crumbs; set aside to put on top. Then add and mix
2nd mixture into smooth batter. Divide 3rd mixture into bottom
of four 8 inch pie shells. Cover liquid evenly with batter and
sprinkle crumbs on top. Bake at 375 degrees for 40 minutes. They
freeze well.
BROWN SUGAR PIE
1 box light brown sugar
3 eggs, slightly beaten
1 tsp. Vanilla
1 unbaked pie crust
Mix together all the
ingredients, pour in the pie crust. Cook at 350 degrees for 45
minutes.
RICE
PIE
1 lb. Rice
1 1/2 stick butter
24 eggs
2 1/2 c. sugar
2 c. heavy cream
1 tbsp. pure vanilla extract
2 lb. Ricotta
1 tsp. Salt
Milk
Cook rice for 10 minutes
with salt, drain. Add to rice enough milk to cover it. Add
butter and continue cooking until rice is tender and milk is
absorbed. Beat together eggs and sugar, then add heavy cream,
vanilla, mix well, add ricotta, mix well with rice. Pour into
two 9x13 inch pans or one 12-inch springform pan or three 9-inch
pans. Bake at 350 degrees. Time depends on pans used. Center
should be slightly shaky.
PECAN PIE
9 inch pie crust, unbaked
3 eggs
2/3 c. sugar
1/2 tsp. Salt
1/3 c. butter or margarine, melted
1 c. dark or light corn syrup
1 c. pecan halves or broken pecans
Heat oven to 375 degrees.
Beat eggs, sugar, salt, butter and syrup with electric beater
until well blended. Stir in nuts. Pour into pastry lined pie
pan. Bake 40 to 50 minutes or until filling is set. Cover edges
of pie crust with tin foil to eliminate over browning. Remove 10
minutes before pie is finished baking.
CHOCOLATE MERINGUE PIE
3/4 c. sugar
2 tbsp. cornstarch
2 c. milk
2 (1 oz.) squares unsweetened chocolate
3 eggs, separated
2 tbsp. margarine or butter
1 tbsp. grated orange peel
1 (9") baked pie shell
1/2 tsp. cream of tartar
6 tbsp. sugar
Mix sugar and cornstarch
in medium bowl. Stir in milk. Add chocolate squares. Microwave
at High (100%) until smooth and thick, 6 to 8 minutes, stirring
after 3 minutes. Stir a small amount of chocolate mixture into
egg yolks; return to hot chocolate mixture, blending well.
Microwave at Medium-High (70%) 3 minutes, stirring once. Stir in
margarine and orange peel until margarine is melted. Pour into
pie shell. Set aside.
Preheat oven to 425
degrees. Beat egg whites and cream of tartar until foamy. Beat
in sugar, 1 tablespoon at a time; continue beating until stiff
and glossy. Spoon meringue onto chocolate filling; spread over
filling, carefully sealing meringue to edge of crust. Bake 8 to
10 minutes, or until meringue is brown. Makes 9" pie.
SPICY PEANUT RAISIN PIE
3 eggs
1 c. sugar
1 c. dark corn syrup
1/4 c. melted butter
1/2 c. raisins
1 c. chopped peanuts
1 tbsp. white vinegar
1/8 tsp. Vanilla
1/8 tsp. Cloves
1 (9") deep dish pie shell
Beat eggs; add sugar,
syrup and butter. Mix well. Stir in remaining ingredients. Pour
into pie shell. Bake for 40 minutes or until set.
COCONUT PINEAPPLE PIE
1 stick margarine
2 c. sugar
4 eggs
1 tsp. Vanilla
1 can crushed pineapple No. 2 size
1 can coconut
2 unbaked pie shells
Mix together margarine,
sugar, and eggs. Add vanilla, undrained pineapple and coconut.
Pour into two unbaked pie shells and bake at 350 degrees about
45 minutes or until firm.
RAISIN CREAM PIE
1 c. raisins
3/4 c. sugar
1/3 c. water1 1/2 c. canned milk, mix well
3 tbsp. cornstarch and 2 tbsp. milk, dissolved
1/4 tsp. Salt
3 slightly beaten egg yolks
1/2 c. chopped pecans
MERINGUE
3 egg whites, beaten until peaks form with 1/4 tsp. cream of
tartar
3 tbsp. sugar
Cook until golden in
color. Cook until thick over medium heat. Cook 1 minute. Pour
into a baked 9 inch pie shell, cover with meringue. Put into
oven and lightly brown. Spread on pie and brown.
DIRT
PIE
1 c. powdered sugar
1/2 stick soft butter8 oz. cream cheese
2 sm. boxes French vanilla instant pudding
3 c. milk
12 oz. Cool Whip
1 1/4 lbs. Oreo cookies
Cream together. Use
blender to pulverize cookies (cream and all). Cream together
powdered sugar, butter and cream cheese. Mix pudding with 3 cups
milk instead of 4 as package says. Fold together pudding, Cool
Whip and cream cheese mixture. Put one layer of cookie dirt in
bottom, pour cream cheese mixture over this. Cover up the cream
cheese mixture with the remaining cookie dirt and decorate as
you wish.
BUTTERSCOTCH PIE
1 c. brown sugar
2 tbsp. butter
2 generous tsp. Flour
1 egg yolk
1 egg white, beaten
1 c. milk
Boil sugar and butter
until soft. Beat egg yolk well. Add it to the flour. Then add
milk. Beat until very smooth. Add this to sugar and butter; cook
until it thickens. Pour into baked pie
shell. Beat egg white. Add
1 tablespoon sugar and vanilla. Spread over pie and brown.
KENTUCKY CHOCOLATE PIE
1 c. sugar
3 tbsp. cocoa
3 egg yolks
3 c. milk
1/2 tsp. Salt
3 heaping tbsp. flour
1 tsp. Vanilla
1 tbsp. butter
Mix sugar, cocoa and
flour. Add egg yolks. Stir in milk gradually. Cook until thick.
Set aside. Add butter and vanilla. Pour into prebaked 10 inch
pie shell. Use egg whites for meringue just beat egg whites. Add
sugar and vanilla to taste. Bake until meringue is brown.
KEY
LIME PIE
1 c. sugar
1/4 c. flour
3 tbsp. cornstarch
1/4 tsp. Salt
2 c. water
3 eggs, separated
1 tbsp. butter
1/4 c. fresh or bottled juice
Grated rind of 1 lime or lemon
Baked 9" pie shell
Combine the sugar, flour,
cornstarch and salt in a saucepan and gradually stir in the
water. Cook, stirring constantly, until thickened. Gradually
stir the mixture into the beaten egg yolks, return to low heat
and cook, stirring, for 2 minutes. Stir in the butter, lime
juice and rind; cool slightly. Pour into the baked pie shell and
cool. Top with meringue and brown in oven. 6-8 servings.
RHUBARB CREAM PIE
4 c. rhubarb, cut into pieces
2 c. sugar
3 eggs
4 tbsp. flour
Beat eggs in mixer. Mix
sugar and flour together, then add to eggs. When foamy, fold in
rhubarb. Pour into pie crust. Make lattice top and bake at 400
degrees for 40 minutes.
LEMON ICEBOX PIE
1 c. graham cracker crumbs
1/2 tbsp. brown sugar
1 oz. melted butter or margarine
Dash of cinnamon4 egg yolks
2 cans sweetened condensed milk
7 oz. lemon juice
Mix together: Press into 9
inch pie pan, chill. Mix together: Pour into crust, chill
thoroughly.
SWEET POTATO PIE
1 unbaked pie shell
2 c. mashed cooked sweet potatoes
1/2 stick margarine
2 eggs, well beaten
1 tsp. Vanilla
1/2 tsp. Cinnamon
3/4 c. sugar
1 c. evaporated milk
Mash sweet potatoes and
add all other ingredients, mixing well. Pour into pie shell.
Bake at 400 degrees for 10 minutes. Then reduce heat to 325
degrees. Cook 1 hour or until knife inserted comes out clean.
Makes 10" pie. Serves 6 to 8.
BOSTON CREME PIE
CAKE:
1 1/3 c. flour
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. Salt
1/4 c. shortening
2/3 c. milk
1 egg
1 tsp. Vanilla
GLAZE
2 (2 oz.) squares semi sweet or unsweetened chocolate
1/4 c. butter or margarine
3 tbsp. milk
2 c. confectioners' sugar
1/8 tsp. Salt
1/2 tsp. Vanilla
Preheat oven to 350
degrees. CAKE: Grease and flour 9" layer pan. Combine flour,
sugar, baking powder and salt in large mixing bowl. Add
shortening and milk. Blend well at low speed for 1 1/2 minutes.
Add egg and vanilla extract; continue beating 1 1/2 minutes at
low speed. Pour batter into pan. Bake at 350 degrees for 30 to
35 minutes. Cool on wire rack. Split in half.
FILLING: Follow directions
on package for pudding decreasing milk to 1 3/4 cups. Let
thicken slightly. Spread on bottom layer.
GLAZE: Melt chocolate.
Blend in margarine and milk. Add sugar, salt and vanilla, blend
until smooth. If necessary thin with a few drops of milk. Frost
top with glaze, allowing to drip down sides.
Refrigerate until serving
time. 6 servings.
CHERRY ALMOND CRUMB PIE
9 inch unbaked pie shell
3/4 c. flour
1/4 c. sugar
1/4 tsp. Salt
1/4 tsp. Nutmeg
6 tbsp. unsalted butter
1/3 c. sliced almonds
1/8 tsp. Cinnamon
21 oz. can cherry pie filling
Heat the oven to 425
degrees. Line the pie shell with a double thickness of foil and
bake 10 minutes. Remove from the oven, take off the foil and let
cool. Combine the flour, sugar, salt and nutmeg. Cut the butter
into small pieces and rub it into the flour mixture with your
fingers until crumbly. Add the almonds. Add the cinnamon to the
pie filling. Pour the pie filling into the pie shell. Sprinkle
with the crumb mixture. Bake 10 minutes. Reduce heat to 350
degrees and continue baking until brown, about 35 minutes.
GRATED APPLE PIE WITH STREUSEL TOPPING
6 med. Jonathan or McIntosh apples, firm & crisp
1/2 c. sugar
1/2 c. plus 2 tbsp. unsifted all-purpose flour
1 tbsp. lemon juice
1/4 tsp. ground cinnamon
1/8 tsp. Salt
1/2 c. firmly packed light brown sugar
1/8 tsp. Salt
2 tbsp. butter, softened, room temperature
1 (10") unbaked pie shell
Quarter, core and coarsely
grate apples. (Do not peel them.) Mix apples thoroughly with
sugar, 2 tablespoons flour, lemon juice, cinnamon and salt.
Combine brown sugar, 1/2 cup flour and salt, pressing out any
lumps of sugar. Using your hands, rub in the butter until
mixture is crumbly. This is the streusel topping. Spoon apple
mixture into unbaked pie shell, then scatter sugar mixture
(streusel) evenly over the top. Bake in a hot oven, 400 degrees,
for 10 minutes; lower temperature to moderate, 375 degrees and
bake for 25-30 minutes longer, until filling is bubbly and
streusel topping is dappled with brown.
MOCHA BUTTERCREAM PIE
2/3 c. all-purpose flour
1/2 c. finely chopped walnuts
2 tbsp. brown sugar
1 tbsp. dark, unsweetened cocoa
1/4 c. unsalted butter or margarine
MOCHA BUTTERCREAM FILLING
1/2 c. butter or margarine
1/2 c. brown sugar, packed
1 (8 oz.) pkg. cream cheese
2 tsp. instant coffee crystals
2 tsp. hot water
2 sqs. unsweetened chocolate, melted
2 tbsp. dark corn syrup
3 eggs, room temperature
1 c. whipping cream
2 tbsp. powdered sugar
1 tsp. Vanilla
Grated chocolate for garnish (optional)
In large bowl, or food
processor, combine flour, walnuts, brown sugar and cocoa. Cut in
butter until mixture makes coarse crumbs. Press onto bottom and
sides of a 9-inch pan. 3. Bake at 300 degrees for 20 minutes or
until golden. Cool. For filling, in large mixer bowl, beat the
butter and brown sugar until blended. Blend in the cream cheese;
beat 2 minutes or until fluffy. Dissolve coffee crystals in
water. Add along with melted chocolate and syrup to the butter
mixture. 6. Beating at high speed, add eggs, one at a time; beat
until light and fluffy, scraping bowl several times. Spread the
filling in cooled crust. Chill 6 to 8 hours or overnight. 8.
Before serving, beat whipping cream until fluffy; beat in
powdered sugar and vanilla. Turn into pastry bag. Pipe around
edge of pie. Sprinkle with grated chocolate to garnish.
