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Recipe Source Pie Archives. 1 - 18

Recipe Source Pie Archives. 1 - 18
( 1 ) Banana Cream Pie: 1
 
         1 ea (9-inch) baked pastry shell
      3 T  Cornstarch
  1 2/3 c  Water
     14 oz Sweetened Condensed Milk
      3 ea Egg yolks, beaten
      2 T  Margarine or butter
      1 t  Vanilla extract
      3 ea Bananas
      1   Lemon juice
      1   Whipped cream
In heavy saucepan, disolve cornstarch in water, stir in sweetened
condensed milk and egg yolks. Cook and stir until thickened and
bubbly.
 
Remove from heat; add margarine and vanilla. Cool slightly. Slice
two bananas; dip in Real Lemon-brand and drain. Arrange on bottom
of prepared crust. Pour filling over bananas; cover. Chill 4 hours
or until set.
 
Spread top with whipped cream. Slice remaining banana; dip in Real
Lemon-brand, drain and garnish top of pie. Refrigerate leftovers.

( 2 ) Banana Cream Pie: 2
 
  3 T  Flour
      1 T  Cornstarch
    1/2 c  Sugar
    1/4 t  Salt
      1 c  Milk
      1 c  Cream
      2 ea Egg yolks, beaten
      1 t  Vanilla
      1 ea 8 or 9 inch pie shell
      4 ea Sliced bananas
Mix dry ingredients in saucepan. Stir milk into cream; stir in
egg yolks. Add to dry ingredients. Cook until thick; add vanilla.
Cool.
 
Pour into pie shell. Add bananas. Coconut may be substituted for
bananas. Add 1/4 cup coconut to filling; sprinkle 1/2 cup cocoanut
on top.

( 3 ) Banana Split Pie:
 
   2 pk Graham crackers
      1    Stick of margarine, melted
    1/2 c  Sugar
Filling:
2 pk Cream cheese (8 oz.)
      2 c  Confectioner's sugar
      4    Bananas, sliced
      1 cn Crushed pineapple (12 oz.) Drain well
      1 ct Cool Whip (6 oz.)
      2 oz Cherries
Press crackers into crumbs. Add margarine and sugar. Mix by
hand; press into a 9 inch pie pan. Bake at 425 degrees for 5
minutes. Cool. You can also buy a prepared graham cracker pie
shell if you like. Filling: Blend cream cheese with confectioner's
sugar. Spread over crust. Slice bananas over cream cheese. Spread
pineapple over bananas. Add Cool Whip and top with cherries.
 
Refrigerate until you are ready to serve.

( 4 ) Pineapple Babana Pie:
 
 1 cn Sour pitted cherries
      1 cn Drained crushed pineapple-sm
      1 pk Cherry Jello (small)
    1/4 c  Chopped nuts
    1/4 c  Flour
      1 c  Sugar
      3 ea Bananas
      1   Whipped cream
      1   9 inch graham cracker pie crust
Combine cherries, sm can pineapple, flour and sugar. Cook
until thick.
 
Remove from heat and add Jello. Stir and let cool. Add bananas
and nuts.
 
Pour into graham cracker crust. Top with whipped cream and serve.

( 5 ) Fresh Cherry Pie:
 
  1 qt cherries, pitted
      1 c  sugar
    1/4 t  salt
      2 t  cornstarch
      2 t  butter or margarine
      1   double crust 9-inch crust
 
WHOLE WHEAT DOUBLE PIE CRUST:
 
3/4 c  whole wheat pastry flour
    1/2 c  butter
    3/4 c  unbleached white flour
    1/4 c  apple juice
Combine sugar, salt, and cornstarch add to the pitted cherries.
 
Place fruit in pastry lined pie plate. Dot with butter.
 
Cover with top crust, slashed toward the center to allow for
escape of steam.
 
Press the edges of the two crusts together tightly, so the juices
will not run out.
 
If glaze is wanted, brush the top pastry with milk or cream.
 
Bake at 450 degrees for 15 minutes, then reduce heat to 350
degrees and bake about 30 minutes longer.
 
Whole Wheat Double Pie Crust:
 
Cream together flour and butter until butter is marble-sized.
 
Make a well, and quickly pour and cut in the juice.
 
Move the dough to a floured surface and gently knead together for
two minutes.
 
Separate into two balls for the top and bottom crusts.
 
Roll out with floured rolling pin.

( 6 ) Cherry Almond Pie:
 
1/4 c  sugar
      4 T  cornstarch
      6 c  cherries,pitted
      3 T  almond flavored liqueur
      1 ea 9quot; pie shell
 
Crumb Topping:
 
1 c  flour
    1/2 c  sugar
    1/3 c  butter
    1/2 c  flaked coconut
Combine sugar and cornstarch in saucepan. Add cherries and
liqueur.
 
Cook and stir over low heat until mixture thickens.
 
Spoon into baked pie shell.
 
Make topping: combine flour and sugar and cut in butter with
pastry cutter, until texture of coarse meal.
 
Stir in coconut.
 
Sprinkle top of pie to within 2 inches of center.
 
Bake at 375 degrees for 10 to 12 minutes or until coconut is
toasted.

( 7 ) Carmel Candy Pie:
 
  Single pie crust of your
           Choice
           FILLING:
      1    Envelope unflavored gelatin
    1/4 c  Cold water
      1 c  Milk
     14 oz Package caramels
  1 1/2 c  Whipped cream
           TOPPING:
      2 tb Sugar
    1/4 c  Slivered almonds
 
Preheat oven to 450F.
Make pie crust of your choice for a unfilled one crust pie using a
9-inch pie pan. Bake at 450F for 9-11 minutes or until light
golden brown. Cool completely.
 
In a small bowl, soften gelatin in water; set aside. In a medium
heavy saucepan, combine milk and caramels, cook over low heat
until caramels are melted and mixture is smooth, stirring
frequently.
 
Add softened gelatin; stir until gelatin is dissolved. Refrigerate
about 1 hour our until mixture is slightly thickened but not set;
stirring occasionally. Fold caramel mixture into whipped cream.
 
Pour into cooled baked crust; spread evenly. Refrigerate 2 hours
or until firm.
 
In a small skillet, combine sugar and almnds; cook over low heat
until sugar is melted and almonds are golden brown, stirring
constantly. Immediately spread on foil or greased cookie sheet.
 
Cool; break apart. Just before serving, garnish pie with
caramelized almonds

( 8 ) Mince Pie:
 
4 oz Currants
 
MINCEMEAT:
4 oz Raisins
      4 oz Sultanas
      2 oz Cooking dates
      2 oz Candied peel
      2 oz Glace cherries
      2 oz Flaked almonds
      1 ea Ripe banana, peeled
      4 tb Brandy or whisky
    1/2 ts Ground ginger
    1/2 ts Grated nutmeg
    1/2 ts Mixed spice
 
PASTRY:
8 oz Flour
      4 oz Shortening
      6 tb Cold water
 
MINCEMEAT:
Mix everything together either by hand or, if you desire a
smoother texture, in a food processor.
 
PASTRY:
Rub shortening into the flour until the mixture resembles fine
breadcrumbs. Add enough flour to enable the pastry to hold
together.
 
Roll out pastry and cut into 12 cm circles. Press circles into
the bottom of lightly oiled baking tins. Fill with mincemeat and
cover with another pastry circle. Press down at the edges and
make a small steam hole in the top.
 
Bake for 10 minutes at 400F, 200C Gas 6. These pies can be frozen
before baking either in the tin or remove from tin once they are
solid.
 
Mincemeat will keep for 1 week covered in the fridge.

( 9 ) Cranberry Pecan Pie:
 
  3    Eggs, lightly beaten
    2/3 c  Sugar
      1 ts Vanilla
      1 c  Chopped fress or frozen
           Cranberries
      1 c  Golden corn syrup
      2 tb Butter or margarine, melted
      1 c  Coarsely chopped pecans
      1 tb Grated orange rind
      1    Unbaked (9inch) pastry shell

In medium bowl, stir together eggs, corn syrup, sugar, melted
butter and vanilla until well blended. Stir in pecans, cranberries
and orange rind. Pour into pastry shell. Bake inpreheated 350 F
oven 55 to 60 minutes or until knife inserted halfway between
center and edge comes out clean. Cool on wire rack.
 
If desired, serve with whipped cream.

( 10 ) Pumpkin Pie: 1
 
       8 oz Cream Cheese; Softened, 1 Pk
    3/4 c  Brown Sugar; Firmly Packed
      1 t  Cinnamon; Ground
    1/2 t  Ginger; Ground
    1/2 t  Salt
    1/4 t  Cloves; Ground
      3 ea Eggs; Lg
      1 c  Pumpkin; Mashed, Canned
      1 c  Milk
      1 t  Vanilla
      1 ea Unbaked 9-inch Pie Shell
      1 c  Dairy Sour Cream
      2 tb Sugar

Cream the cream cheese, brown sugar, spices and salt together,
in a bowl, until they are light and fluffy, using an electric
mixer set on medium speed. Add the eggs, one at a time, beating
well after each addition. Blend in the pumpkin, milk, and vanilla.
 
Pour the mixture into the unbaked pie shell.
 
Bake in a preheated 375 degree F. oven for 45 to 50 minutes or
until a knife inserted halfway between the edge and center comes
out clean.
 
Cool slightly on a wire rack.
 
Meanwhile blend the sour cream and sugar together and spread
over the top of the warm pie.
 
Return the pie to the oven and bake an additional 3 to 5
minutes or just until the topping is set.
 
Cool on a wire rack.
 
Cover and chill in the refrigerator before serving.

 ( 11 ) Pumpkin Pie: 2
 
 1 ea envelope unflavored gelatin
    1/2 c  condensed milk
    1/4 c  cold water
    1/2 t  salt
      2 t  molasses
    1/2 t  cinnamon
      3 ea eggs, separated
    1/2 t  ginger
      1 c  sugar
    1/2 t  nutmeg
  1 1/4 c  pumpkin, pureed
Dissolve gelatin and molasses in water. Set aside.
 
In a sauce pan, combine lightly beaten egg yolks with half of the
sugar. Stir in pumpkin, milk, salt and spices.
 
Cook until thick. Add gelatin mixture and stir.
 
Let cool. When mixture begins to thicken, fold in remaining sugar
and beaten egg whites. Pour into a baked pie crust.
 
Chill 2 to 3 hours before serving.

( 12 ) Homemade Pumpkin Pie:
 
  2 c  stewed pumpkin  
      2 ea eggs
    2/3 c  brown sugar
  1 1/4 c  whole milk
      1 x  salt and pepper
      2 T  butter
      2 t  maple syrup
      1 t  cinnamon
    1/4 t  ground cloves
    1/2 t  ground nutmeg
    1/4 t  ground ginger
      1 ea 9 inch pie crust 
 
Slightly drier consistency than applesauce.
Cut pumpkin into slices 2 inches thick and pare off the skin. Dice
the skinned pumpkin into 2 inch cubes, add to a skillet, and add
enough water to steam.
 
For a 10 pound pumpkin in a 12 inch skillet, we used 1 cup of water.
 
Cover the skillet and steam on a medium heat for several hours.
Keep an eye on the amount of water remaining and when it becomes
soft mash it down.
 
Remove the cover from skillet and then when it reaches the texture
of applesauce, let it dry out another 10 minutes on a low heat.
 
Measure out 2 cups and put into a bowl. Add 2 T butter to warm
pumpkin puree and let it melt.
 
Preheat oven to 425 degrees (F).
 
In another bowl, beat the eggs well and beat in brown sugar, milk,
salt, pepper, maple syrup, spices and finally the pumpkin mixture.
 
Pour this into the pie shell and place in center oven rack at 425
degrees for 10 minutes. Reduce heat to 350 degrees and continue
to bake until the custard is firm. This should take a total of
forty minutes in all.
 
Cool and serve.

( 13 ) Lemon Icebox Pie:
 
  4 ea eggs, separated
      1   Juice of 3 lemons
     14 oz can condensed milk
      2 T  sugar
 
GRAHAM CRACKER CRUST:
 
2 T  honey
  1 2/3 c  graham cracker crumbs
    1/4 c  butter
Preheat oven to 350 degrees.
 
Stir together egg yolks, lemon juice and condensed milk. Put into
graham cracker crust. Beat egg whites and sugar into meringue.
Making sure meringue goes to the edges of the pie, put it over the
pie filling.
 
Bake 8-10 minutes, until meringue browns. Refrigerate several hours.
 
Graham Cracker Crust:
 
Melt honey and butter together. Mix in graham cracker crumbs.
Press mix in an even layer over sides and bottom of oiled 9-inch
pie pan.
 
Bake at 350 degrees for 9-12 minutes. Let cool before filling.

( 14 ) Pumpkin Pecan Pie:
 
   2 c  Pumpkin; Mashed, Canned
    3/4 c  Sugar
      1 t  Cinnamon; Ground
    1/2 t  Ginger; Ground
    1/4 t  Cloves; Ground
    1/2 t  Salt
      2 ea Eggs; Lg
     13 oz Evaporated Milk; 1 Cn
      1 ea Unbaked 9-inch Pie Shell
 
CRUNCHY PECAN TOPPING:
 
 3 tb Butter Or Regular Margarine
    2/3 c  Brown Sugar; Firmly Packed
    2/3 c  Pecans; Coarsely Chopped
Combine the pumpkin, sugar, spices and salt in a bowl mixing well.
Add the eggs and evaporated milk.
 
Beat until smooth, using a rotary beater or an electric mixer.
 
Pour into the unbaked pie shell.
 
Bake in a preheated 425 Degrees F oven for 15 minutes and
then reduce the temperature to 350 degree F. and bake for an
additional 45 minutes or until a knife inserted halfway between
the center and edge comes out clean.
 
Cool on a wire rack.
 
Prepare the crunch Pecan topping and sprinkle over the cooled pie
then place the pie under the broiler flame (5-inches from the heat
source) until the mixture begins to bubble, about 1 minute.
 
Cool to room temperature on a wire rack.
 
CRUNCHY PECAN TOPPING:
 
Place the softened butter, brown sugar, and pecans in a bowl and
mix until crumbly with a fork

( 15 ) Chocolate Pecan Pie:
 
 2/3 c  Evaporated milk
      2 T  Butter
     12 oz Chocolate chips, semi-sweet
      2    Eggs
      1 c  Corn syrup, light
      2 T  Flour
    1/4 ts Salt
      1 c  Pecan halves
      1 ts Vanilla
      1 ea 9 inch Pie shell, unbaked
Place milk, butter, and chocolate in pan. Stir over low heat
until melted.
 
Mix eggs, syrup, flour and salt.
 
Add to first ingredients.
 
Stir in pecans and vanilla.
 
Bake at 375 degrees for about 45 minutes.

( 16 ) Fudge Pecan Pie:
 
 1 ea 9quot; unbaked pie shell
    1/3 c  butter or margarine
    1/3 c  Hershey's cocoa
    2/3 c  sugar
    1/4 t  salt
      3 ea eggs,slightly beaten
    3/4 c  light corn syrup
      1 c  chopped pecans,optional
      1 c  pecan halves
Heat oven to 375 degrees.
 
Melt butter over low heat; add cocoa and stir until smooth.
Remove from heat; cool slightly.
 
Stir in sugar, salt, eggs and corn syrup. Blend thoroughly.
Stir in chopped nuts, if desired.
 
Pour into unbaked pie shell. Place pecan halves over top.
 
Bake for 40 minutes.
 
Cool. Let stand 8 hours before serving.
 
Garnish with sweetened whipped whipping cream or whipped
topping.

( 17 ) Carmel Pecan Pie:
 
 36 ea Kraft caramels
    1/2 t  vanilla
    1/4 c  water
      3 ea eggs,beaten
    1/4 c  margarine
      1 c  pecan halves
    3/4 c  sugar
      1 ea 9 inch unbaked pastry shell
    1/4 t  salt
Melt caramels with water and margarine in a saucepan over low
heat. Stir occasionally until smooth.
 
Combine sugar, salt and eggs. Gradually add caramel sauce; Mix
well. Stir in pecan halves and pour into pastry shell.
 
Bake at 350 degree for 40 minutes.
 
Pie filling will appear soft, but becomes firm as it cools.

( 18 ) White Chocolate Mousse Pecan Pie:
 
15 oz pk refrigerated pie crust
      1 t  flour
      2 T  butter
      2 c  chopped pecans
      6 oz vanilla milk chips
    1/4 c  milk
    1/3 c  sugar
      2 c  whipping cream
      1 t  vanilla
Heat oven to 450.
 
Prepare pie crust according to package directions for unfilled
one-crust pie using 10 inch springform pan or 9-inch pie pan.
(Refrigerate remaining crust for later use.)
 
Place prepared crust in pan; press in bottom and up sides of
pan.
 
Flute top edge of crust with fork dipped in flour. Generously
prick bottom and sides of crust with fork.
 
Bake at 450 for 9-11 minutes or until golden brown.
 
Cool completely.
 
Melt butter in 10-inch skillet over medium heat. Stir in
pecans. Cook until pecans are golden brown, about 6 minutes,
stirring constantly. Cool completely, about 1 hour.
 
In small saucepan, over low heat, melt vanilla milk chips with
milk, stirring occasionally with wire whisk. Cool completely,
about 1 hour.
 
In large bowl, beat whipping cream until stiff peaks form.
Fold in sugar, vanilla, melted vanilla milk chips and pecans;
blend well. Spoon into cooled crust. Refrigerate 4 hours before
serving. Store in fridge. Makes 10 servings.

Pie can be frozen. Let stand room temp. 30-45 minutes before
serving.