Pies ...
A collection of pie recipes
with home-baked goodness.
Fudge Pie
3 c. sugar
6 T. cocoa
1 1/2 sticks margarine, melted
2 pie crusts
6 eggs
1 T. vanilla
1 can evaporated milk
Mix sugar and cocoa until well blended. Add eggs, milk and vanilla; blend thoroughly. Add melted margarine and stir. Pour into unbaked pie shells. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 25 minutes or until done.
3 c. sugar
6 T. cocoa
1 1/2 sticks margarine, melted
2 pie crusts
6 eggs
1 T. vanilla
1 can evaporated milk
Mix sugar and cocoa until well blended. Add eggs, milk and vanilla; blend thoroughly. Add melted margarine and stir. Pour into unbaked pie shells. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 25 minutes or until done.
added February 28, 2011
Can-Cooked Caramel Pie
1 unopened can of Eagle Brand sweetened condensed milk
1 graham cracker crust
1 (8 oz.) pkg. Cool Whip
nuts (optional)
Cook can of milk in boiling water for 2 1/2 hours (no shorter time). Cool; pour into pie crust and cover with Cool Whip and nuts. (Note: The can must be covered with water at all times. Do not start to time until water boils.)
1 unopened can of Eagle Brand sweetened condensed milk
1 graham cracker crust
1 (8 oz.) pkg. Cool Whip
nuts (optional)
Cook can of milk in boiling water for 2 1/2 hours (no shorter time). Cool; pour into pie crust and cover with Cool Whip and nuts. (Note: The can must be covered with water at all times. Do not start to time until water boils.)
added February 28, 2011
Amish Buttermilk Pie
1/2 c. butter
3 T. plain flour
1 c. buttermilk
pinch of salt
9 inch deep dish pie crust
1 1/2 c. sugar
3 eggs, beaten
1 t. vanilla
dash of lemon juice
nutmeg
Combine sugar, salt and flour. Cream with butter. Add eggs, then milk, vanilla and then lemon juice. Pour into pie crust and sprinkle with nutmeg. Bake at 350 degrees for 40 to 50 minutes.
1/2 c. butter
3 T. plain flour
1 c. buttermilk
pinch of salt
9 inch deep dish pie crust
1 1/2 c. sugar
3 eggs, beaten
1 t. vanilla
dash of lemon juice
nutmeg
Combine sugar, salt and flour. Cream with butter. Add eggs, then milk, vanilla and then lemon juice. Pour into pie crust and sprinkle with nutmeg. Bake at 350 degrees for 40 to 50 minutes.
added February 28, 2011
Mini Pecan Pies
1 (3 oz.) pkg. cream cheese
1 c. flour
1/2 c. margarine
dash of salt
Mix all above ingredients and chill for one hour. Shape into 2 dozen 1 inch balls. Place in small ungreased pie tins. Press dough on bottom and sides.
Filling:
1 egg, beaten
1 t. vanilla
3/4 c. brown sugar
chopped pecans
Mix egg, sugar and vanilla. Sprinkle chopped pecans on bottom of crust. Pour filling into crusts and bake at 325 degrees for 25 minutes.
1 (3 oz.) pkg. cream cheese
1 c. flour
1/2 c. margarine
dash of salt
Mix all above ingredients and chill for one hour. Shape into 2 dozen 1 inch balls. Place in small ungreased pie tins. Press dough on bottom and sides.
Filling:
1 egg, beaten
1 t. vanilla
3/4 c. brown sugar
chopped pecans
Mix egg, sugar and vanilla. Sprinkle chopped pecans on bottom of crust. Pour filling into crusts and bake at 325 degrees for 25 minutes.
added February 28, 2011
Caramel Pie
8 oz. cream cheese, softened
1 can Eagle Brand milk
9 oz. Cool Whip
Beat together cream cheese and milk. Fold in Cool Whip.
1/2 c. butter, melted
1 small can coconut
1 pkg. almonds sliced
Add together in pan. Toast in oven until lightly browned and drain on paper towel. Place 1/2 Cool Whip mixture into prepared graham cracker crust. Dribble caramel sauce over this and put ½ mixture of almonds and coconut on top of caramel. For second layer, repeat. Freeze before serving.
8 oz. cream cheese, softened
1 can Eagle Brand milk
9 oz. Cool Whip
Beat together cream cheese and milk. Fold in Cool Whip.
1/2 c. butter, melted
1 small can coconut
1 pkg. almonds sliced
Add together in pan. Toast in oven until lightly browned and drain on paper towel. Place 1/2 Cool Whip mixture into prepared graham cracker crust. Dribble caramel sauce over this and put ½ mixture of almonds and coconut on top of caramel. For second layer, repeat. Freeze before serving.
added February 28, 2011
Easy Pecan Pie
1 lb. light brown sugar
1 stick of butter (melted)
3 eggs
1 small can evaporated milk
1/2 t. vanilla flavoring
3/4 cup finely chopped pecans
2 uncooked pie crusts
Pre-heat oven to 350º. Mix butter and brown sugar. Beat eggs before adding. Then add all ingredients. Mix well until blended. Pour into pie crusts. Bake at 350º for 45 minutes. Cool Whip is great on top of each piece.
1 lb. light brown sugar
1 stick of butter (melted)
3 eggs
1 small can evaporated milk
1/2 t. vanilla flavoring
3/4 cup finely chopped pecans
2 uncooked pie crusts
Pre-heat oven to 350º. Mix butter and brown sugar. Beat eggs before adding. Then add all ingredients. Mix well until blended. Pour into pie crusts. Bake at 350º for 45 minutes. Cool Whip is great on top of each piece.
added February 28, 2011
Southern Apple Pie
1/4 c. light brown sugar, packed
1/4 c. sugar
1 T. all-purpose flour
1 t. lemon peel, grated
1/4 t. ground cinnamon
1/4 t. nutmeg
6 medium baking apples, peeled, cored and thinly sliced
2 pie crusts, unbaked
Glaze:
1 egg, beaten
1 t. sugar
Preheat oven to 425 degrees. In a large bowl, combine sugars, flour, lemon peel, cinnamon and nutmeg. Mix well. Add apples to sugar mixture. Stir in raisins. Place in pie crust. Place pie crust on top of filling. Trim edges, pressing against edge of pan. Using a sharp knife, cut steam vents into pie crust. To glaze, brush pie crust with beaten egg and sprinkle with sugar. Bake until pie crust is golden brown; about 40 minutes.
1/4 c. light brown sugar, packed
1/4 c. sugar
1 T. all-purpose flour
1 t. lemon peel, grated
1/4 t. ground cinnamon
1/4 t. nutmeg
6 medium baking apples, peeled, cored and thinly sliced
2 pie crusts, unbaked
Glaze:
1 egg, beaten
1 t. sugar
Preheat oven to 425 degrees. In a large bowl, combine sugars, flour, lemon peel, cinnamon and nutmeg. Mix well. Add apples to sugar mixture. Stir in raisins. Place in pie crust. Place pie crust on top of filling. Trim edges, pressing against edge of pan. Using a sharp knife, cut steam vents into pie crust. To glaze, brush pie crust with beaten egg and sprinkle with sugar. Bake until pie crust is golden brown; about 40 minutes.
added February 28, 2011
Caramel Apple Pie
caramel candies, each cut into 4 pieces
all purpose flour
Rome apples, unpeeled, chopped into 1/2-inch cubes
caramel ice cream topping
lemon juice
pecan pieces
In medium bowl, combine caramel pieces and flour. Add apples, ice cream topping and lemon juice. Mix well. Pour mixture into crust; top with pecans. Bake in unbaked pie crust at 375 degrees for 45 minutes until browned; cool.
caramel candies, each cut into 4 pieces
all purpose flour
Rome apples, unpeeled, chopped into 1/2-inch cubes
caramel ice cream topping
lemon juice
pecan pieces
In medium bowl, combine caramel pieces and flour. Add apples, ice cream topping and lemon juice. Mix well. Pour mixture into crust; top with pecans. Bake in unbaked pie crust at 375 degrees for 45 minutes until browned; cool.
added February 28, 2011
Chess Pie
1 1/2 c. sugar
2 T. cocoa
1/2 stick margarine, melted
1 t. vanilla
2 eggs
1 (6 oz.) can evaporated milk
Mix; pour into an unbaked pie crust. Bake at 325 degrees for 45 minutes.
1 1/2 c. sugar
2 T. cocoa
1/2 stick margarine, melted
1 t. vanilla
2 eggs
1 (6 oz.) can evaporated milk
Mix; pour into an unbaked pie crust. Bake at 325 degrees for 45 minutes.
added February 28, 2011
Chocolate Coconut Chess Pie
1/2 c. butter
4 c. sugar
5 eggs
1/2 c. cocoa
1 12-oz. can of evaporated milk
1 T. vanilla extract
1 c. coconut
1 c. chopped pecans
3 pie crusts, unbaked
whipped cream or whipped topping, optional
Cream butter and sugar. Add remaining ingredients and mix thoroughly. Pour into pie crusts and bake at 350 degrees for 50 minutes. Garnish with whipped cream or topping if desired. Yield: 3 pies.
1/2 c. butter
4 c. sugar
5 eggs
1/2 c. cocoa
1 12-oz. can of evaporated milk
1 T. vanilla extract
1 c. coconut
1 c. chopped pecans
3 pie crusts, unbaked
whipped cream or whipped topping, optional
Cream butter and sugar. Add remaining ingredients and mix thoroughly. Pour into pie crusts and bake at 350 degrees for 50 minutes. Garnish with whipped cream or topping if desired. Yield: 3 pies.
added February 28, 2011
The Perfect Pumpkin Pie
1 9" crust (homemade is best)
1 16 oz. can solid pack pumpkin
2 T. melted butter
3/4 c. brown sugar
1/2 t. nutmeg
1/4 t. ground cloves
3/4 c. evaporated milk
2 eggs, separated
1 T. sugar
Beat together filling ingredients except for egg whites a tablespoon of sugar. In another bowl beat egg white and sugar until stiff and then gently fold into pumpkin mixture. Pour into pie crust and bake for 50 minutes at 400 degrees. Cool completely, and before serving top with fresh whipped cream.
1 9" crust (homemade is best)
1 16 oz. can solid pack pumpkin
2 T. melted butter
3/4 c. brown sugar
1/2 t. nutmeg
1/4 t. ground cloves
3/4 c. evaporated milk
2 eggs, separated
1 T. sugar
Beat together filling ingredients except for egg whites a tablespoon of sugar. In another bowl beat egg white and sugar until stiff and then gently fold into pumpkin mixture. Pour into pie crust and bake for 50 minutes at 400 degrees. Cool completely, and before serving top with fresh whipped cream.
added February 28, 2011
Coconut Pineapple Pie
3 T. all-purpose flour
1 c. sugar
1 c. light corn syrup
1 c. flaked coconut
1 8 oz. can crushed pineapple, undrained
3 eggs, beaten
1 t. vanilla
1 – 9" unbaked single pie crust
1/4 c. butter or margarine, melted
In a bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple and its juice, eggs and vanilla; mix well. Pour into unbaked (and unpricked) pie crust. Drizzle with butter. Bake at 350 degrees for 50-60 minutes or until when a knife inserted near the center comes out clean. (Cover loosely with foil if the top browns too quickly). Cool on a wire rack. Chill before cutting. Store in the refrigerator.
3 T. all-purpose flour
1 c. sugar
1 c. light corn syrup
1 c. flaked coconut
1 8 oz. can crushed pineapple, undrained
3 eggs, beaten
1 t. vanilla
1 – 9" unbaked single pie crust
1/4 c. butter or margarine, melted
In a bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple and its juice, eggs and vanilla; mix well. Pour into unbaked (and unpricked) pie crust. Drizzle with butter. Bake at 350 degrees for 50-60 minutes or until when a knife inserted near the center comes out clean. (Cover loosely with foil if the top browns too quickly). Cool on a wire rack. Chill before cutting. Store in the refrigerator.
added February 28, 2011
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