PIES

PIES

~MERINGUE~

4 egg whites, at room temperature

4 tablespoons sugar

1 tsp. vanilla extract

1/4 tsp. cream of tartar

--Put the egg whites in a medium-sized mixing bowl. Add the cream of tartar. Beat the egg whites at high speed with an electric mixer until soft peaks form. With mixer running, gradually add the sugar, one tablespoon at a time, and beat until stiff peaks form. Fold in the vanilla.


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~COCONUT CREAM PIE~

1 cup sugar

1/3 cup cornstarch

2 cups milk

1 cup flaked coconut

4 egg yolks

2 tablespoons butter

1 teaspoon vanilla extract

1 (9 inch) pie shell, baked

--Combine sugar, cornstarch, and milk in 2 quart saucepan. Stirring constantly, cook over medium heat until mixture begins to bubble. Continue stirring for 2 minutes.
Mix a little of the hot mixture into the egg yolks, beating rapidly to avoid cooking the yolks. Stir the warm yolk mixture into the remainder of the pudding mixture, and cook until thickened. Remove from heat, and stir in the coconut, butter, and vanilla. Pour filling into pie shell and top with meringue. Sprinkle coconut on top. Bake at 375 degreees until meringue is lightly browned.


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~LEMON MERINGUE PIE~

4 Tbsp. cornstarch

1 and 3/4 cup sugar

1 cup boiling water

1/2 tsp. salt

1/2 cup lemon juice

4 egg yolks, beaten

2 Tbsp. butter

1 baked pie crust

--Combine cornstarch, sugar, and boiling water in a 2 qt. saucepan. Cook on medium heat until it begins to thicken. Stir constantly.
Add the salt and lemon juice. Continue cooking for about 3 to 4 minutes. When it becomes thicker, incorporate some of the mixture into the egg yolks to warm them. Pour the yolks into the saucepan and continue cooking about 4 more minutes.
Take off the heat. Stir the butter into the mixture and pour into the pie crust.
Top with meringue. Bake at 375 degrees until meringue is lightly browned.



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~CHOCOLATE CREAM PIE~

1 cup sugar

1/3 cup cornstarch

2 cups milk

1/2 cup cocoa

4 egg yolks

2 tablespoons butter

1 teaspoon vanilla extract

1 (9 inch) pie shell, baked

--Combine sugar, cornstarch, milk, and cocoa in 2 quart saucepan. Stirring constantly, cook over medium heat until mixture begins to bubble. Continue stirring for 2 minutes. Mix a little of the hot mixture into the egg yolks, beating rapidly to avoid cooking the yolks. Stir the warm yolk mixture into the remainder of the chocolate mixture, and cook for an additional 90 seconds or until thickened. Remove from heat, and stir in butter and vanilla. Pour filling into pie shell and top with meringue. Bake at 375 degreees until meringue is lightly browned.


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~CARAMEL APPLE PIE~
 
pastry for a 9 inch DOUBLE crust deep dish pie
 
1/2 cup packed brown sugar
1/4 cup butter, melted
1/3 cup all-purpose flour
 
5 cups thinly sliced apples
2/3 cup white sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon lemon juice
 
20 caramels, halved
2 tablespoons milk or light cream
 
--Preheat oven to 375 degrees F.
 
To Make Taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour.  Mix well and set aside.
 
To Make Apple Filling: Place apples in a large bowl.  Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice.  Toss until all ingredients are mixed well and apples are thoroughly coated.
 
Spoon half of apple filling into pastry-lined deep-dish pan.  Top with half of caramels and half of taffy mixture.  Repeat process with remaining apple filling, caramels and taffy mixture.  Place top pastry over filling and seal well (this is very important--if edges are not sealed, caramel will leak out all over).
Cut steam vents and brush top crust with milk or light cream.
Cover pie with foil and place on a baking sheet.   Bake in preheated oven for 25 minutes.   Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden.   Serve warm. 

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~BANANA PUDDING~

1 cup sugar

1/3 cup cornstarch

2 cups milk

1 teaspoon vanilla extract

1 tablespoon butter (not margarine)

4 egg yolks (large eggs are better)

box of Vanilla wafers

4 or 5 ripe bananas

-Meringue:

4 egg whites, at room temperature

5 tablespoons sugar

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla extract

--Combine sugar, cornstarch, and milk in 2 quart saucepan. Stirring constantly, cook over medium heat until mixture begins to bubble. Continue stirring for 2 minutes. Mash one of the bananas and stir into the mixture.
Mix a little of the hot mixture into the egg yolks, beating rapidly to avoid cooking the yolks. Stir the warm yolk mixture into the remainder of the pudding mixture, and cook until thickened. Remove from heat, and stir in the butter and vanilla.
--Line the bottom of a 9" x 9" baking dish with a layer of vanilla wafers. Place a layer of banana slices in the baking dish on top of the vanilla wafers. Don't stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the
sides of the dish.
Bake in a preheated 375 degree oven until meringue browns, 12 to 15 minutes, depending upon your oven.


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~PECAN PIE~

3 eggs, slightly beaten

1 cup sugar

1 cup light corn syrup

2 Tbsp. butter, melted

1 tsp. vanilla extract

1 and 1/4 cups pecans

1 (9-inch) unbaked deep-dish pie crust

--Preheat oven to 350 degrees.
In medium bowl, beat eggs slightly. Add sugar, corn syrup, butter, and vanilla. Blend well. Stir in pecans. Pour into pie crust. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.


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~PEANUT BUTTER PIE~

1 cup light corn syrup

1/2 cup peanut butter

3 beaten eggs

1/2 cup sugar

1/2 tsp. vanilla extract

1/8 teaspoon salt

1/2 cup coarsely chopped peanuts

1 unbaked 9-inch pie crust (deep dish)

--Pre-heat oven to 425 degrees.
Thoroughly blend corn syrup and peanut butter. Gradually blend in eggs and sugar until smooth; stir in vanilla and salt. Arrange chopped peanuts on bottom of unbaked pie crust. Pour peanut butter mixture over peanuts.
Bake in 425 degree oven for 10 minutes.
Reduce heat to 350 degrees and bake for 25 minutes longer. Cool.


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~BUTTERMILK PIE~

1 and 1/2 cups sugar

3 Tbsp. flour

1 cup buttermilk

3 eggs, slightly beaten

1/4 cup butter, melted

1 tsp. vanilla extract

1 unbaked 9-inch pie crust

--Pre-heat oven to 425 degrees.
In a large bowl, combine sugar, flour, and buttermilk. Add beaten eggs. Beat until smooth. Mix in the melted butter and vanilla extract. Pour into the pie crust.
Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees, and bake approximately 25 to 30 minutes or until a knife inserted near the center comes out clean. Remove from oven and let cool on a wire rack.


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~FUDGE PIE~

1 cup sugar

1/4 cup all purpose flour

1/4 cup cocoa

1/2 cup butter, melted

2 eggs, beaten

1/4 tsp. vanilla extract

1/2 cup chopped pecans

1 unbaked 9-in. pie crust

--Combine first 7 ingredients. Pour into crust. Bake at 350 degrees for 25 minutes, or until a toothpick comes out clean.

This is great with a scoop of ice cream on top!


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~APPLE CRANBERRY PIE in a PECAN CRUST~

1 and 3/4 cups flour

1/2 cup crushed pecans

1/2 tsp. salt

6 Tbsp. butter, softened

3 Tbsp. vegetable shortening

1/2 cup ice water

1/8 tsp. ground nutmeg

1/8 tsp. ground cardamom

1 ( 16 oz. ) can whole berry cranberry sauce

1 Tbsp. cornstarch

1 tsp. lemon zest

1 ( 21 oz. ) can Apple Fruit Filling

1 Tbsp. amaretto liqueur

--In a medium mixing bowl, stir together flour, pecans, and salt. Cut in butter and shortening till pieces are the size of small peas. Add water; toss with a fork until dough forms a ball. Set aside 1 cup dough for
lattice top.
On a lightly floured surface, flatten dough and roll out from center to edges forming a 12-inch circle. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate.
In a medium mixing bowl, combine nutmeg, cardamom, apple fruit filling, cranberry sauce, amaretto, cornstarch and lemon zest. Pour into pastry shell.
On a lightly floured surface, flatten reserved dough and roll out from center to edges forming an 8-inch circle.
Cut 1/2-inch strips for latticing. Weave the dough strips in a crosswise pattern on top of pie. Cut off excess dough around edges of pie. For a fluted edge, press with thumb from outside the pie against other thumb and forefinger.
Bake in preheated 375 degree oven 55 to 60 minutes or until crust is golden brown and filling is bubbling. Serve warm. Makes 8 servings.


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~HEAVENLY PIE~

( this makes 2 pies )

1 ( 14 oz. ) can of Eagle Brand milk

1/4 cup lemon juice

1 large tub of Cool Whip

1 cup coconut

1 ( 15 oz. ) can crushed pineapple, drained

1 cup chopped pecans

1 cup marachino cherries, cut in half


--Mix together and pour into 2 graham cracker crusts.
Chill in refrigerator over night.


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~EASY MINCEMEAT PIE~

1 (8 oz.) jar prepared mincemeat (about 2 cups)

1 and 1/2 cups chopped walnuts, lightly toasted

2 large apples, peeled, cored and diced

1/2 cup packed brown sugar

1/4 cup rum or brandy

1 tablespoon fresh lemon juice

pastry for double crust 9-inch pie

PREPARATION:
The day before:
Combine all ingredients, except pastry, until well mixed. Cover and refrigerate overnight.

The Next Day:
Preheat oven to 425 degrees. Line pie plate with pastry. Prick with fork or fill with pie weights. Prebake for 15 minutes. Remove from oven. Lower oven temperature to 350 degrees. Add undrained mincemeat to pie crust. For top
crust, either prepare a lattice top or a full crust with slits. Seal and flute edges. Brush top with milk and sprinkle with sugar. Bake for 30 to 40 minutes or until golden.


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~PINEAPPLE CHIMICHANGAS-
( like little fried pies )


2 cans chunk pineapple, juice included

1 cup sugar

2 ( 8 oz. ) pkgs. cream cheese

1 can condensed milk

2 tsp. cornstarch

12 ( 8-inch ) soft taco-size tortillas, warmed

1 cup vegetable oil

--In medium saucepan, combine pineapple, sugar, cream cheese, condensed milk, and cornstarch. Bring to a boil. Reduce heat to medium; cover. Cook, stirring occasionally, for 10 to 15 minutes or until excess moisture is absorbed. Cool for 15 minutes.
Place 1/4 cup of filling in center of each tortilla. Fold into burritos; secure ends with wooden picks. Add vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Place 2 or 3 chimichangas at a time in oil; fry, turning frequently with tongs, for 1 to 2 minutes or until golden brown. Place on paper towels to soak. Remove wooden picks. Serve with Cinnamon Custard Sauce (below).

~CINNAMON CUSTARD SAUCE~


1/3 cup granulated sugar

2 tsp. cornstarch

1/2 tsp. ground cinnamon

1 cup Evaporated Milk

1/3 cup water

1 egg yolk, lightly beaten

1 tsp. vanilla extract


--Combine sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk, water and egg yolk. Bring to a boil over medium heat, stirring constantly, until mixture is slightly thickened. Remove from heat; stir in vanilla extract. Cover; keep warm.


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~TEXAS DOODLE PIE~

( actually this is more like a cake than a pie )

~Crust:

6 tablespoons melted butter

1 and 1/2 cup graham cracker crumbs

1 tablespoon sugar

~Fudge Layer:

1/2 cup flour

3/4 tsp. baking powder

1/4 tsp. salt

6 oz. semi-sweet chocolate, chopped

10 tablespoons butter

1/2 cup plus 2 tablespoons sugar

2 eggs

1 egg yolk

1 and 1/4 tsp. vanilla

2 and 1/2 cups Snickers candy, chopped

~Cream Cheese Layer:

12 oz. cream cheese

1/2 cup sugar

1 egg

1 and 1/4 tsp. vanilla

~Ganache:

1/2 cup heavy cream

8 oz. milk chocolate, chopped

--Preheat oven to 350 degrees. Make crust by melting butter and adding to crumbs and sugar. Mold into 10-inch round, parchment-lined cake pan that has been sprayed with Pam.
For the fudge layer, sift the dry ingredients and set aside. Melt the chocolate with the butter and set aside. Beat sugar, eggs, and vanilla.
Mix in the chocolate mixture and then the add flour mixture. Pour the fudge mixture onto the crust and bake until almost set up (about 15 minutes). Remove from oven and add the chopped Snickers pieces to top.
To make the cream cheese layer, mix the cream cheese and sugar, and then add the egg and vanilla. Top pie with cream cheese mixture. Bake until cream cheese is set (20-25 minutes, actually depends on your oven). Remove from oven. Let cool.
Make ganache by bringing the heavy cream to a boil. Add the chocolate and let it slightly thicken, stirring. Top cream cheese layer with ganache.
Cool.

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~BANANA SPLIT PIE~

1 ready made graham cracker crust

1 8-ounce package cream cheese,softened

1 cup powdered sugar

1 egg

1 teaspoon vanilla

1 small can crushed pineapple, drained

1 pound bananas, sliced

1 container Cool Whip, thawed

1 small jar maraschino cherries

1 tablespoon walnuts, shelled and crushed

--Combine cream cheese, powdered sugar, egg and vanilla; beat until
smooth. Spoon into pie crust. Next, layer each remaining ingredient in order:
pineapple, sliced bananas, Cool Whip, cherries. Top with nuts.
Let set for 1 hour in refrigerator.

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~PIE CRUST~

=for 8- or 9-inch one-crust pie:

1/3 cups plus 1 tablespoon chilled vegetable shortening

1 cup all-purpose flour

1/2 teaspoon salt

2 to 3 tablespoons chilled water

=for 8- or 9-inch two-crust pie:

2/3 cup plus 2 tablespoons chilled vegetable shortening

2 cups all-purpose flour

1 teaspoon salt

4 to 6 tablespoons chilled water

--In a large bowl with a pastry blender or two knives, cut shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl (1 to 2 teaspoons additional water can be added if necessary). On a lightly floured surface, form pastry into a ball; shape into a flattened round. (For two-crust pie, divide pastry into halves and shape into two rounds.) Roll pastry 2 inches larger than an inverted pie plate with a floured rolling pin. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.

FOR ONE-CRUST PIE: Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with pie plate; flute. Fill and bake as directed in recipe.

FOR TWO-CRUST PIE: Turn desired filling into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into quarters. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. cut slits so steam can escape. Cover edge with strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake as directed in recipe.

FOR BAKED PIE SHELL: Prick bottom and sides thoroughly with a fork. Bake in oven at 475 degrees 8 to 10 minutes or until light brown; cool.


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