Browse Category by Pie
Dawn Butler, Desserts, Pie

Fudge Nut Pie

1 9″ unbaked pie crust
2 squares unsweetened chocolate
1/4 c. butter
3/4 c. sugar
1/2 c. light brown sugar
1/2 c. milk
1/4 c. corn syrup
1 t. vanilla
1/4 t. salt
3 eggs
1 c. finely chopped walnuts

In medium saucepan over low heat, heat chocolate with butter just until melted; remove from heat. Add sugar and next 6 ingredients; with hand beater or wire whisk, beat until well mixed. Stir in walnuts. Pour mixture into pie crust.

Bake at 350*F for 45-55 minutes, until filling is puffed. Cool before serving. Serves 8.

Dawn Butler, Desserts, Pie

Chocolate Swirl Cheese Pie

1 c. sugar
3 8-oz. pkgs. cream cheese, softened
5 eggs
1 T. vanilla
1 pkg. Baker’s German sweet chocolate, melted and cooled

Add sugar to cheese in a medium bowl, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla.

Measure 2 c. of the cheese mixture; fold in chocolate.

Pour remaining cheese mixture into a well-buttered 10″ pie plate or a 9″ square pan. Add spoonfuls of the chocolate cheese mixture and zigzag a spatula through batter to marble.

Bake at 350*F for 40-45 minutes. Cool; chill before serving. Serves 12.

Desserts, Mildred Lamalie, Pie

Sour Cream Apple Pie

2 T. flour
1/8 t. salt
3/4 c. sugar
1 egg
1 c. sour cream
1/2 t. vanilla
2 c. diced apples

Topping:
1/3 c. brown sugar
1/3 c. flour
1 t. cinnamon
1-2 T. butter

Sift 2 T. flour, salt and sugar; add egg, cream, and vanilla, and beat until smooth. Add apples and mix well.

Pour into 9″ pie shell and bake at 400*F for 15 minutes, then 350*F for 30 minutes.

Top with mixture of brown sugar, flour, cinnamon, and butter, and bake 10 minutes at 400*F.

Desserts, Dorothy Lamalie, Pie

Key Lime Pie

6 egg yolks
1 can sweetened condensed milk
1/2 c. key lime juice
1 c. whipping cream
Pecan Pie Shell (below)

Make Pecan Pie Shell and cool.

Beat egg yolks thoroughly. Add milk, mixing well. Gradually add lime juice. Refrigerate 1/2 hour.

Beat whipping cream. Add a couple of tablespoons whipped cream to key lime mixture and pour into pie shell. Refrigerate again for 1/2 hour. (This keeps whipping cream from sinking into pie mixture.)

Freeze pie until a few hours before serving. Keep in refrigerator to thaw. Serves 6.

PECAN PIE SHELL
1 c. crushed vanilla wafers
1/2 c. finely ground pecans
1/4 c. softened butter

Mix all ingredients and press firmly against sides and bottom of pie pan.

Bake at 375*F for 8 minutes. Cool before filling.

Desserts, Mildred Lamalie, Pie

Jello Peach Pie

1-1/2 c. water
1-2/3 c. sugar
1/4 c. cornstarch (scant)
1 pkg. peach Jello
1 qt. sliced peaches

Boil water, sugar, and cornstarch together until thickened. Add Jello and cool. Add peaches and pour into a baked pie shell.

Desserts, Pie

Fresh Peach Pie

1 graham cracker or prepared pie crust
6 large ripe peaches, peeled and sliced
1/3 c. fresh lemon juice
8 oz. light cream cheese
14 oz. sweetened condensed milk
1 t. vanilla

Line the baked pie crust with half the sliced peaches.

Combine the cream cheese, milk, lemon juice, and vanilla; mix well. Pour over peaches; top with remaining peaches. Cover with plastic wrap and allow to chill for 3-6 hours before serving. Serves 6.

Desserts, Mildred Lamalie, Pie

Strawberry Parfait Crown

3 c. fresh strawberries
1 baked 9″ pie shell
3-oz. pkg. strawberry Jello
1 c. hot water
1/2 c. cold water
1 pint vanilla ice cream
1/2 c. whipping cream, whipped

Dissolve Jello in hot water. Add cold water; stir. Add ice cream cut into six chunks. Stir until melted. Chill until mixture mounds slightly when spooned (20-30 minutes).

Gently fold in 2 c. sliced strawberries. Pour into pie shell. Chill until firm, 20-25 minutes.

Trim with whipped cream and 1 c. strawberries.

Desserts, Mildred Lamalie, Pie

Rhubarb Custard Pie

9″ double crust pie
3 eggs
3 T. milk
2 c. sugar
1/4 c. flour
3/4 t. nutmeg
4 c. rhubarb (1″ pieces)

8″ double crust pie
2 eggs
2 T. milk
1-1/2 c. sugar
3 T. flour
1/2 t. nutmeg
3 c. rhubarb

Beat eggs slightly; add milk. Mix and stir in sugar, flour, and nutmeg. Mix in rhubarb. Pour into pastry lined pie pan. Dot with butter. Cover with lattice top.

Bake at 400*F for 50 to 60 minutes, until browned. Serve slightly warm.

Desserts, Mildred Lamalie, Pie

Oatmeal Pie

3 eggs well beaten
2/3 c. white sugar
3/4 c. brown sugar
2/3 c. oatmeal
1/2 c. coconut
1/2 c. nuts
2 t. vanilla
2 T. butter, melted

Beat eggs; add sugar and rest of ingredients. Pour into unbaked pie shell.

Bake at 375*F for 30-40 minutes.