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Seasoned Pretzels

1 Large bag pretzels
1 bottle peanut oil
1 box Wheat Chex
2 to 4 envelopes Ranch dressing mix
1 box Rice Chex
1 bag Spanish peanuts

Mix dressing mix and peanut oil together in a VERY LARGE BOWL
Add to other ingredients and MIX thoroughly.
Wait 15 to 20 minutes and stir again.
Do this for 2 to 3 hours. Then spread on paper towels (1 layer). Pat with top layer of paper towels and let set over night to dry.
Try not to eat them all before they are done.

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Traditional Pumpkin Pie
Teresa B.

1 recipe Pastry for Single-Crust Pie (see below)

1 15-ounce can pumpkin
2/3 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
3 slightly beaten eggs
1 5-ounce can (2/3 cup) evaporated milk
1/2 cup milk

Prep Time: 25 minutes
Baking Time: Approx 50 minutes
Oven: 375 degree F
Serves: 8
1. Prepare and roll out the pastry for a single-crust pie. Line a 9-inch
pie plate with the pastry. Time to 1/2 inch beyond the edge of the pie
place. Fold under the extra pastry and crimp the edge, as desired.

2. For the filling, in a mixing bowl combine the pumpkin, sugar, cinnamon,
ginger, and the nutmeg. Add eggs. Beat lightly -- just until combined.
Gradually stir in the evaporated milk and regular milk; mix well.

3. Place the pastry-lined pie plate on the oven rack and carefully pour the
filling into the pastry shell.

4. To prevent overbrowning, cover the edge of the pie with foil. Bake in a
374 degree F oven for 25 minutes. Remove the foil and bake about 25 minutes
more of until a knife inserted near the center comes out clean. Cool on a
wire rack. Refrigerate within 2 hours and cover for storage.

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Chocolate Chip Pie
Gary B.

2 eggs
1/2 cup flour
1/2 cup sugar
1 cup brown sugar
3/4 cup butter or margarine(softened)
1 pkg. (12oz) chocolate chips
1 cup nuts(optional)
1 unbaked deep-dish 9" pastry shell

- In a large mixing bowl on high speed
beat eggs until foamy
-Add flour, sugar and brown sugar
-Beat in butter
-Stir in chocolate chips and nuts
-Pour into pie shell

Bake @325 for 55 minutes or until
knife inserted halfway between outside
edge and center comes out clean.

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Old Fashioned Raisin Pie
Jenna in White Plains, NY

Pastry for double crust pie (9" pie)
2 c. seedless raisins
2 c. water (or enough to cover raisins)
1/4 tsp. salt
1/2 c. sugar
1 tbsp. cornstarch (or 2 tbsp. flour)
1 1/2 tbsp. vinegar or 2 tbsp. lemon juice
2-3 tbsp. butter

Wash raisins and put into a 3 quart saucepan with the water to cover. Place over moderate heat, cover and bring to a boil. Boil gently 3-5 minutes or until tender. Blend salt, sugar, cornstarch (or flour). Sprinkle slowly into the raisins, stirring constantly. Cook and stir until juice is thickened 2-3 minutes. Remove from heat. Add vinegar or lemon juice.
Stir in butter until melted. Cool slightly. Pour into pie shell. Put top crust in place, making slits to allow the steam to escape. Bake 35-40 minutes.

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Raisin Cream Pie with Meringue
Mary in Spirit Lake, IA:
This recipe has always been in demand at church bazaars and potlucks and also some in the family demand it!

One purchased or homemade pie shell, baked.

1 cup of raisins and 1 cup of water, boil till soft but leave some liquid.
Add: Mix together 1 cup of 1/2 and 1/2 cream that has been mixed with 3 egg yolks, 1/4 tsp salt, 3/4 cup of sugar and 2 Tbsp of flour. Add to the raisins and cook stirring constantly till thick. Partially cool and add to the pie shell.
Meringue: Use the egg whites and add 1/2 tsp. of cream of tartar. Beat with mixer till frothy and add gradually 6 Tbsp. of sugar

Put on pie and bake at 375 degrees about 5 minutes until browned. Watch carefully.

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Cranberry Pie
Joyce in Lockport, NY:
Old fashioned apple has always been my favorite, but I always make a
cranberry pie for Thanksgiving also.
When I first started making pies many years ago, it was a great effort
and took me a good part of the day. The day my husband tasted my apple
pie and declared that it was "as good as" my dad's, I knew that I had
arrived as a pie baker and now think thing of whipping out two to four
pies at a time.

Prepare crust for two-crust pie. Divide into 2 pieces, one slightly
larger than the other. Roll larger piece and fit into 9" pie plate.

3 large eggs
3/4 cup sugar
1/2 cup light corn syrup
1 tablespoon butter or margarine, melted
1/4 teaspoon salt
1/4 teaspoon ground cloves
scant 1/4 teaspoon nutmeg
1 12 ounce bag fresh or frozen cranberries, coarsely chopped

Prepare crust for two-crust pie. Divide into 2 pieces, one slightly
larger than the other. Roll larger piece and fit into 9" pie plate.

3 large eggs
3/4 cup sugar
1/2 cup light corn syrup
1 tablespoon butter or margarine, melted
1/4 teaspoon salt
1/4 teaspoon ground cloves
scant 1/4 teaspoon nutmeg
1 12 ounce bag fresh or frozen cranberries, coarsely chopped

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Eggnog Custard Pie
Norma, in New Bedford, MA

Crust:Any pie crust of your choice (I use a refrigerated
one)for a pie shell.
Filling: 1/2 cup sugar; 2 1/2 cups eggnog; 4 eggs; grated

Heat oven to 425 degrees F. Prepare pie crust
as directed for one-crust filled pie for 9 inch pan. Do not prick. Bake for 7 to 9 minutes or until light golden brown. Reduce oven to 350 degrees.
In large bowl, combine sugar, eggnog and eggs; blend well.
Pour into partially baked crust. Sprinkle with nutmeg.
Bake at 350 degrees for 30 to 40 minutes or until almost set. Center filling will be soft. Cover edges of crust with foil after 15 to 20 minutes to prevent excessive browning. Cool 2 hours or until completely cooled. Store in refrigerator.

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Peach Pecan Pie
Patty in Hays KS

2 egg whites,stiffly beaten
1 cup granulated sugar
12 soda crackers, fine crumbs
1/4 tsp. baking powder
1/2 cup chopped pecans
1 tsp. vanilla
1/2 cup whipped topping
1/4 cup powdered sugar
1 (No. 2 1/2) can peaches, well drained

Gradually add granulated sugar to the stiffly beaten egg whites. Add cracker crumbs, baking powder, pecans and vanilla. Pour mixture in large buttered pie dish. Bake at 325' for 30 minutes. Cool . Top with well drained, diced peaches mixed with whipped topping and powdered sugar. Chill and serve.

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Cranberry Chess Pie
Cynthia in Gambier, OH:

1 1/4 c fresh (or frozen) cranberries
1/4 c brown sugar
1/4 c chopped walnuts or pecans
1 egg
1/2 c sugar
1/2 c flour
1/3 c butter, melted
9 inch pie shell

Spread cranberries in the pie shell. Sprinkle with brown sugar and walnuts.
Beat egg until thick. Gradually add sugar, beating until blended. Add flour
and melted butter, beat well. Pour over cranberries. Bake at 325 for 45
minutes or until a knife, stuck in the center, comes out clean, except for
cranberries sticking to it.

(You can use frozen cranberries and put them in while still frozen. Also the
measurements are loose - more or less of nuts and/or cranberries, according to
your taste, will work!)

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Upside-Down Apple Pecan Pie
John in Jefferson City, MO

1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/3 cup margarine or butter, melted
1 (15-ox.) pkg. refrigerated pie crusts
6 cups thinly sliced peeled apples
1/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

In 9-inch pie pan, combine pecans, brown sugar, and margarine; spread
evenly over bottom of pan. Prepare pie crust according to package
directions for two-crust-pie, placing bottom crust over pecan mixture in
Heat oven to 375 degrees. In large bowl, combine apples, sugar, flour,
cinnamon and nutmeg; mix lightly. Spoon into crust-lined pan. Top with
remaining crust; fold edge of top crust under bottom crust. Press together
to seal; flute edge. Cut slits in top crust.
Bake at 375 degrees for 40-50 minutes or until apples are tender and
crust is deep golden brown. Cover edge of crust with strips of foil after
15 to 20 minutes of baking to prevent excessive browning. (Place foil or
cookie sheet on lowest oven rack during baking to guard against spills.)
Cool pie upright in pan for 5 minutes. Place serving plate over pie;
invert. Carefully remove pan. Some nuts may remain in pan; replace on pie
with knife. Cool at least 1 hour before serving. Garnish as desire

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Raspberry Fluff Pie
Lori in Grinnell IA

1/2 c. orange juice
16 oz. pkg..marshmallows
2 c. whole raspberries, divided
2 T. sugar
2 c. whipping cream whipped
2 9 in. pie crust baked

Combine orange juice and marshmallows in double boiler until marshmallows are melted. chill till partially set. in mixing bowl combine one cup raspberries, sugar & whipping cream. crush raspberries fold into mixture. blend with marshmallow mixture and pour into pie crusts. chill until set makes 12 servings

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Shoofly Pie
Grace in Kansas City

1 1/2 Cups flour
1 cup brown sugar
1/4 cup margarine
3/4 tsp baking soda
1/4 tsp mutmeg
1/4 tsp ginger
1/8 tsp cloves
1/2 tsp cinnamon
1/4 tsp salt
3/4 cup molasses
1 unbaked pie shell

Mix flour, brown sugar and margarine until crumbly. Set aside 1/2 cup
of crumbs. Add baking soda, spices and molasses. Mix well and add 3/4
cup hot water. Pour liquid into 9 inch pie shell. Sprinkle crunbs over
top. Bake at 425 degrees for 15 minutes: lower heat to 350 degrees and
continue baking for 20 minutes more. Serve warm with whipped cream.

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Chocolate Almond Pie

1 unbaked pie shell

3 eggs, beat slightly
1 cup dark corn syrup
1/2 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1/4 teaspoon salt

Stir in:
1/2 cup semi sweet chocolate pieces
1/2 cup sliced almonds
Bake: 350 degrees for 50-60 min.

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Butter Coconut Pie
Debbie in Mansfield

(makes 1 (9 inch) pie

1 (9 inch) frozen piecrust
1 cup sugar
1 tablespoon all-purpose flour
3 large eggs, lightly beaten
1 (3.5-ounce) can sweetened flaked coconut
1/2 cup evaporated milk
1/3 cup butter or margarine melted
1 teaspoon vanilla extract

Line piecrust with parchment paper; fill with pie weights or dried beans.
Bake at 400 for 10 minutes or until crust is lightly browned. Remove paper and weights.
Combine sugar and flour in a large bowl; stir in eggs, blending well. Stir in coconut and next 3 ingredients, blending well.
Pour filling into prepared piecrust.
Bake at 325 for 35-40 minutes or until pie is set.
Preparation-15 minutes
Bake-40 minutes

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Key Lime Pie
Donna in Boise, Idaho:
Weight watchers out there:
This is light alternative version

2(6 oz) cartons Yoplit Key Lime Yogurt
1 small package sugar-free lime Jello
1/4 cup boiling Water
1 8oz carton Lite or Regular Cool-Whip
1 Graham Cracker Crust

Mix jello with the boiling water until dissolved. Combine with yogurt and Cool-Whip. pour into crust and refrigerate 4 hours

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Chocolate Covered Cherry Pie
Pat in Topeka, KS

1 Graham Cracker Crust (home made or store bought)

1 - 6 ounce package Semi-sweet Chocolate Chips
1 - 14 ounce can sweeten condensed milk
1/2 teas. salt
1 - 21 ounce can cherry pie filling
1 teas. almond extract

Put chocolate, milk, salt in 1 1/2 quart glass casserole. Mircrowave on high 2 minutes or until boiling. Stir vigorously or until well blended. Mix in fruit filling and almond extract.
Pour into pie shell. Chill at least two hours or overnight.

I found this recipe over 20 years ago. My children loved it so much that they requested this pie instead of birthday cake. Now my grandchildren are requesting it. It is very rich.

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Pistachio Supreme
Kennen in Tooele, UT

2 Graham Cracker Crusts

8 Oz. Pk Cream Cheese- Softened.
1 Cup Powered sugar
18 oz Cool Whip
2 Pk Small Pistachio Instant Pudding (Or Chocolate if preferred)
3 Cups Milk

Beat Cream Cheese until light with powered sugar. Fold in 1/2 of the Cool
Whip. Spread on Crusts.
Prepare Pistachio (Or Chocolate) Pudding with Milk. Spread over Cream
Cheese layer in Crusts.
Top with remaining Cool Whip. Chill.

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Ginger Pear Pie
First Prize from Boston's Patriot Ledger, November 1985, Marci Littlefield & Sandi Putnam

Pastry for double crust pie
4-6 fresh pears - firm and under-ripe
2/3 c. Sugar
1/2 tsp. salt
1/3 - 1/2 c. finely chopped or grated fresh ginger root
2 T lemon juice
2T butter
1 egg

Peel core and slice pears. Sprinkle with sugar, salt, lemon juice and ginger root.
Arrange in pie shell and dot with butter. Beat egg with a little water and brush on crust
to glaze.
Put pie in preheated 400 oven and immediately turn down to 350. Bake about 1 hour.
Immediately sprinkle pie with additional sugar.

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Homemade Custard Pie
Suzi in Avenal California

4 eggs
3/4 cup sugar
1/4 tsp salt
1/4 tsp vanilla
2 cups milk
deep dish 9 inch pie shell

Scald milk. While milk is heating combine eggs, sugar, salt, vanilla. When milk is done, pour mixture slowly into milk stirring well. Pour into pie shell. Sprinkle with nutmeg. Bake at 400 degrees until top lightly browned, about 1/2 hour or so.

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Grandma Bertha's Persimmon Pudding
Lucky in Hopkinsville, KY:
This one's not really a pie, per se, but is one of my favorite dessert recipes.

2.5 Cups Sugar 2 Cups Flour
1 tp. baking soda 2 eggs
1 qt persimmon pulp 1 qt milk ( I only use 1 pt.)
1 tsp vanilla dash ground cinnamon

Mix sugar, soda, flour, cinnamon. Add eggs, mix well.
Add persimmon pulp, vanilla, milk; blend well.

Butter a 3 or 4 qu pan and bake for 1 hr. at 350 F.
Slice and serve with whipped or ice cream

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Delicious Date Nut Pie
Sandy in Helena, MT

3 whole eggs- well beaten
C. Brown Sugar
4 Tbs. melted butter
C. dark Corn Syrup
C. light Corn Syrup
1 C. chopped Dates
1 C. chopped pecans or walnuts

Mix all ingredients in order listed. Pour into a pie shell that has been baked 3 minutes in a very hot oven (450 degrees). Bake pie at 450 for 10 minutes then reduce heat to 325 for 40 or 50 minutes. Top with 1 cup whipped cream sweetened with C. sugar and tsp vanilla.

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Lemonade Stand Pie
Mary in LaCrosse, WI:
This pie is not just for summer. It's great because you keep it in your
freezer and it doesn't spoil...it just doesn't last long enough to spoil!

1 6 oz. can frozen lemonade concentrate (not diluted)
1 8 oz. container Cool Whip (may use lite or fat free to cut calories)
1 pint (2 cups) vanilla ice cream
graham cracker pie crust

Whip lemonade in a bowl. Add ice cream a little at a time mixing in
Fold in thawed Cool Whip.

Mound in pie shell and freeze. (Put filling in freezer for a while if it
won't mound. Then put in shell and freeze.)

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Milk Pie
John R:
This is a recipe for milk pie that my mother used to make. It is an old German recipe. You can also cut up apples and put them in.

1 c. milk
2T. flour
6 T. sugar

Pour milk into 8" raw crust. Sprinkle in sugar and flour. Dot with butter and cinnamon. Bake 20 minutes at 450 then 25 minutes at 350.

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Never Fail Lemon Pie
Jane in Yankton, SD
Here is our family's favorite at Thanksgiving; Delicious

Mix in a sauce pan
1 1/2 C sugar
2 C water
5 T cornstarch
3 egg yolks
Juice of 1 lemon, Rind of 1 lemon
Cook over medium heat until thick. Pour into a baked pie shell. Cover
with the meringue.
3 egg whites
3 T sugar

Beat together until sugar is dissolved and peaks are formed. Brown in
350* oven. Cool. Enjoy!

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Chocolate Peanut Butter Pie
Bob in Springfield, IL

2-1/2 cups cold milk
2/3 cup chunky or creamy peanut butter
1 package (6-serving size) instant pudding and pie filling, chocolate flavor
Baked single crust pie shell

Combine milk and peanut butter in bowl, blending well. Add pudding mix. Beat slowly at lowest speed of mixer for 1 minute. Spoon into baked, cooled pie shell. Chill at least 2 hours. Barnish with whipped topping and peanuts, if desired.

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Mom's Banana Split Pie
Sherry in Mount Vernon, OH:

c. butter or margarine
2 eggs
1 c. Powdered Sugar
1 tsp. vanilla
2 bananas sliced & sprinkled with lemon juice (save 12 for garnish)
1 grated square of semisweet chocolate
c. chopped walnuts (optional)

Cream butter and sugar. Add the eggs, 1 at a time, beating 3 minutes after each addition. Add vanilla, chocolate, and bananas. Pour into a precooked pie shell and garnish with reserved banana slices and walnuts. Chill 2 - 3 hours. It tastes and looks best if it is served the same day.

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Pumpkin-mincemeat Pie
Sandra in Dakota, MN:
This is one of my husband's favorites

1 9-in. pie shell, unbaked
1, 1 lb. can of pumpkin
3/4 C. firmly packed dk. brown sugar
3/4 tsp. cinnamon
1/2 tsp. salt
1/8 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. ground cloves
2 tsp. grated orange rind
2 eggs
1 C. evaporated milk
1 C. mincemeat
6 pecan halves
whipped cream for garnish

In a large bowl combine pumpkin, brown sugar, cinnamon, salt, ginger, nutmeg, cloves and
orange rind. beat in eggs. Gradually add evaporated milk, stirring until well blended. Set aside
Spread mincemeat over bottom of pie shell. Gradually pour pumpkin mixture over mincemeat.
Decorate top of pie with pecan halves. bake 40 -45 minutes at 375 degrees until a metal knife
inserted near center of pie comes out clean. Cool before serving. Garnish center of pie with
whipped cream.

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Spice Sherry Apple Pie
Judith in Helena:
Here's a pie that us grownups love-have half a cup of sherry while making it!

cup Sherry
1 Tablespoon Lemon juice
1 Tablespoon flour
teaspoon cinnamon
teaspoon ground allspice
1/8 teaspoon ground cloves
teaspoon salt
cup sugar
7 apples, peeled and sliced.

Dough for 2 crusts-9 inch pie pan.

Combine the sherry, lemon juice, flour, cinnamon, allspice, cloves, salt and sugar in a saucepan. Mix until smooth and well blended. Add the apples and toss so they are coated with the spice mixture. Put on medium heat and cook until the mixture boils. Stir and let boil for one minute. Cover and remove from the heat. Let cool to room temp.

Pile the apple mixture into the dough-lined pie pan. Place the top crust over the filling and crimp edges.

Bake for 15 minutes at 400 degrees. Reduce heat to 325 and bake for 45 minutes more.

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Debbie P.

(makes 1 (9 inch) pie

1 (9 inch) frozen piecrust
1 cup sugar
1 tablespoon all-purpose flour
3 large eggs, lightly beaten
1 (3.5-ounce) can sweetened flaked coconut
1/2 cup evaporated milk
1/3 cup butter or margarine melted
1 teaspoon vanilla extract

Line piecrust with parchment paper; fill with pie weights or dried beans.
Bake at 400 for 10 minutes or until crust is lightly browned. Remove paper and weights.
Combine sugar and flour in a large bowl; stir in eggs, blending well. Stir in coconut and next 3 ingredients, blending well.
Pour filling into prepared piecrust.
Bake at 325 for 35-40 minutes or until pie is set.
Preparation-15 minutes
Bake-40 minutes

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Grandma Fern's Pie Crust
Rita in Rathdrum, IA

3 cup flour, sifted
1 1/4 cup shortening
1 tsp salt
1 beaten egg
1 tsp vinegar
5 Tblsp water (with vinegar, equals 1/3 cup)

Thoroughly mix flour, shortening & salt.
Mix together egg, vinegar & water.
Blend 2 mixtures together.
Roll for pie crust.

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MEAkers3 from the bayou

1 stick margarine, almost melted 1 c. chocolate chips
2 eggs, slightly beaten 1 c. chopped nuts (walnuts or pecans)
1 c. sugar 1 tsp. vanilla
1/4 c. flour 9 inch unbaked pie shell

Combine ingredients and bake for 45 minutes @ 350 degrees

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Banana Cream Cheesecake

1 graham cracker pie crust
8 oz. cream cheese, softened
1 tsp. vanilla
1/3 cup sugar
2 cups bananas, sliced
1 - 3 oz. package instant banana pudding mix
1 and 3/4 cup milk
2 cups whipped topping

Combine cream cheese, sugar and vanilla and mix well. Stir in 1 cup whipped topping. Place 1 cup sliced bananas at the bottom of the piecrust. Spread cream cheese mixture over the bananas. Place remainder of bananas on top of the cream cheese mixture. Combine milk and pudding mix and stir until smooth. Add 1 cup whipped topping and mix well. Place this mixture over the bananas and chill for several hours before serving.

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Linda D:
This is my grandmother's Lemon Meringue Pie recipe but I didn't want to stand at the stove for an hour and stir and watch and stir. I converted this recipe to modern times, I do everything except the pie crust in the microwave. If I don't want to go to the effort of making a pie crust which is most of the time I buy the ready made and while it is baking I start on the pie filling. It takes me from start to finish about 20 minutes to get the pie ready to stick in the oven so the meringue will brown. I never seem to have leftovers of this pie and it is my favorite because it brings back all the memories of my grandmother teaching me to cook and she lived to be 95.


1 Cup of Sugar*
Grated peel of 1 lemon (if you have it)
cup Corn Starch
Cup of Lemon Juice (fresh is better)
1 Cups Cold Water 1 Tbs Margarine or Butter

3 Egg Whites
1/3 Cup Sugar*
In a large microwavable bowl combine 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks.

Microwave on High, stirring twice with a wire whisk, 6 to 8 minutes or until mixture boils; boil 1 minute. Mixture will be very thick.

Stir in lemon juice, peel and margarine/butter. Spoon hot filling into pre baked crust.

In mixer bowl beat egg whites until foamy. Gradually beat in remaining 1/3 cut of sugar (add sugar by the tablespoon), until stiff peaks form.

Spread meringue evenly over hot filling sealing to crust.

Bake in 350 degree oven 15 to 20 minutes or until golden.

Cool on rack; eat it when you think you can.

Refrigerate any leftovers.

*Or use sugar substitute of your choice follow manufacturing directions. Make sure it is a sugar substitute that you can bake with.

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Caramel Pecan Pie
Chris in Oregon: This is a caramel version of a southwestern specialty - enjoy it and don't count the calories!

36 Kraft caramels
1/4 cup water
1/4 cup margarine
3/4 cup sugar
3 eggs, beaten
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup pecan halves
1 9-inch unbaked pastry shell

Melt caramels with water and margarine in saucepan over low heat. Stir frequently until sauce is smooth. Combine sugar, eggs, vanilla and salt. Gradually add caramel suce. mix well. Stir in nuts; pour into pastry shell. Bake at 350*f, 45 - 50 minutes. Pie filling will appear to be very soft, but becomes firm as it cools.

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Cheddar-Crust Apple Pie
Chris in Oregon

1 1/2 cups flour
dash of salt
1/2 cup shortening
1 1/2 cups (6oz) shredded sharp cheddar cheese
4-6 tablespoons water
= = = = =
1/2 cup sugar
2 Tablespoons flour
1/4 teaspoon cinnamon
6 cups peeled apples slices
2 tablespoons margarine

Combine flour & salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese. Sprinkle with water while mixing lightly with fork; form into ball. Divide dough in half. On lightly floured surface, roll one half to 12-inch circle. Place in 9-inch pie plate.

Combine sugar, flour & cinnamon; toss with apples. Place in pastry shell; dot with margarine. Roll out remaining dough to 12-inch circle; place over apple mixture. Seal and flute edges of pastry; cut slits in top. Bake at 425*f, 35 minutes.

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Frozen Mocha Almond Pie

1 baked 9" pie shell
2/3 cups chocolate chips
2 cups mini marshmallows
1/2 cup toasted almonds
1/4 cup strong cold coffee
8 oz. Cool Whip, divided

In heavy pan, combine milk and chocolate chips. Heat till completely melted. Stir in marshmallows and stir until melted. Add almonds. Refrigerate 20-30 min till cool. Add coffee and fold in whipped topping. Put in crust. Freeze several hours. Thaw 10 min. before cutting.

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Goldie's Pumpkin Pie

Mix 1/2 c unseasoned Pumpkin

1/2 c light brown sugar
2 tsp sorghum
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1 tsp vanilla
then add 2 eggs--well beaten
then add 1 1/2 c milk- part carnation.

Bake at 400 degree for 10 minutes

then 350 degrees until it gets firm when you shake it 9 somewhere around 40 minutes

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Fresh Fruit Pie
Bernice in Orfordville

(Raspberry, Blueberry, or Tart Cherry)
4 Cups fresh berries
1 Cup sugar (1 cups for cherry)
4 Tablespoons quick cooking tapioca

Combine these 3 ingredients and let stand for 15 minutes.
Pour into unbaked 10" pie shell.
Dot with 1 tablespoon of butter.
Top this with top crust.
Bake at 400F for 10 minutes then 350F for about 25 min.
until crust is golden brown.

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Caramel chocolate pie

1/3 c. white sugar
2 c. milk
1/3 c. dark brown sugar
3 egg yolks well beaten
1/3 c. flour
2Tbsp butter
1/4 tsp. salt
1 tsp vanilla
1/2 sq. bitter chocolate

Combine sugars flour and salt, add to milk, cook until slightly thickened. Add egg yolks and cook 5 minutes more. Add butter and vanilla, cool slightly. Add shaved chocolate and lightly swirl, cool and pour into a baked shell. Top with meringue. Bake 10 to 15 minutes at 325 degrees

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Mary in Port Charlotte, FL

1/3 c. sugar
1 tbsp. cornstarch
9 oz. crushed pineapple with juice
8 oz. cream cheese
1/2 c. sugar
1/2 tsp. salt (or none)
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/4 c. chopped pecans
9" unbaked pie shell

Stir together in saucepan sugar, cornstarch and pineapple. Cook over medium heat, stirring constantly, until thick and clear. Set aside to cool.
Blend together cream cheese, sugar, salt and eggs, stirring well after each egg. Add milk and vanilla and mix. Spread the cooled pineapple mixture over the bottom of a 9 inch unbaked pie shell. Pour in cream cheese mixture. Sprinkle with chopped pecans. Bake at 400 degrees for 10 minutes, then reduce heat to 325 degrees and bake for 50 minutes more.

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Ma's Apple Pie Filling
Keith G

In crust of your choice--

2-6 C Apples, thinly sliced
1 C granulated sugar
3-4 d nutmeg
3-4 d cinnamon
1-2 d allspice
p clove, ground
p salt
1 stk margarine, thinly sliced
1 sqz lemon

Preheat oven-- 375 F

In pie dish and cooked pie crust, layer & stack apples as high as possible.
LIGHTLY add seasonings each layer.

Sprinkle apple stack with a hint of ground clove, pinch of salt, and lemon juice.
Evenly place butter slices.

Cover stack with second pie crust dough. Sprinkle with sugar

Bake until golden brown. Remove from oven, let cool during Dinner.

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Blueberry Bottom Buttermilk Pie
Rick and Connie - Clancy, MT: This is the created using the famous Dirk Van's Grandmother's Buttermilk pie recipe, modified a bit to team up with the blueberries. This recipe produces a unique, very fine pie - great for a special holiday, or any other day, treat! Enjoy!

1 - 20 oz. Can of Blueberry pie filling
2 - 9" (standard size) graham cracker crust (or shortbread) pie shells

Top layer or filling:

1- cups white sugar
cup melted butter
cup flour
teaspoon nutmeg
tsp salt
1/2 teaspoon lemon extract
2 cups buttermilk
4-6 dashes of mace
3 eggs (or eggbeaters)

Divide the contents of the blueberry pie filling evenly between the two pie shells by spreading the filling at the bottom of each shell. (**I put the pies on cookie sheets, in case the top layer filling, put in later, overflows. Plus the pie shells are flimsy to handle when full. **)

Then for the top layer, in a separate mixing bowl:

Mix eggs, buttermilk, sugar, flour, salt, vanilla, and add melted butter - mix well to eliminate "tiny lumps" of the flour. Add nutmeg and lemon extract, and again, mix well. Then pour this mixture over the blueberry filling in each shell. Sprinkle a few dashes of mace on top, then, pop into preheated 350 degree oven. Bake both pies for about 50 - 55 minutes, until the top filling has become firm and is a golden brown (will probably be bubbling a bit). Cool before serving.

These can be frozen for later use; let sit at room temperature for 30 minutes to thaw a bit, before serving; they are GREAT this way!

(*** You can use Blackberry pie filling too, mighty fine! Cherry, or others are good too....)

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Easiest Banana Cream Pie
Anna F.

Line 13 X 9 cake pan with vanilla wafers. Mix together 2 packs of toasted coconut and two banana packs of instant pudding per manufacturers directions for pie. Cover vanilla wafers with pudding/pie mix. Top with extra creamy cool whip and finish with toasted coconut.

See Above

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Mary M.

1 cup sugar
1 heaping tablespoon unsweetened baking cocoa
1 teaspoon self-rising flour
1 egg beaten
1 cup evaporated milk
1/3 tablespoon vanilla extract
1/3 cup chopped pecans
1/3 cup coconut
1 unbaked 8-inch pie shell

Preheat oven to 350 F. Combine sugar, baking cocoa, and flour in a bowl, mixing well. Add beated egg, evaporated milk, and vanilla. Mix well. Stir in pecans and coconut. Pour into pie shell. Bake 350 for 40 minutes, or until set

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Linda's EASY Peanut Butter Pie
Linda in Brandon, VT

2 Graham Crusts


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Fresh Strawberry Pie
Jeff S.

1-1/2 c sugar
1-1/2 c water
1/4 c cornstarch
Pinch of Salt
4 drops red food coloring
1 (3 oz) pkg strawberry gelatin
1 qt fresh unsweetened strawberries
1 (9-inch) baked pie shell
Whipped cream for topping

Combine sugar, water, cornstarch, and salt; cook until clear. Remove from heat; add red food coloring. Add gelatin and stir well. Let cool. Put strawberries into baked pie shell. Pour sauce over strawberries and chill. Top with whipped cream before serving.

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Black Forest Cheesecake
Sheri in Olathe, KS:
This recipe was one of the favorites of the 6 types of cheesecakes I made for my son's high school graduation party. I made it with low-fat cream cheese, to make the folks who want to sample everything not feel so guilty.

1 box vanilla wafers, crushed
4 tablespoons oleo, melted

Mix together and press into 9-inch pie pan.

2- 8 ounce packages cream cheese
1 1/4 cups white sugar
1/3 cup cocoa powder
2 tablespoons all-purpose flour
3 eggs
1- 8 ounce sour cream
1/2 teaspoon almond extract

1- 8 ounce container sour cream
2 tablespoons white sugar 1 teaspoon vanilla extract

1- 21 ounce can cherry pie filling, chilled

Heat over to 325 F. For filling, beat 2 packages cream cheese in a large bowl until smooth. Add sugar, cocoa, and flour. blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill pie. Bake 25 to 30 minutes or until set. Remove from oven; cool 5 to 1- minutes. To make sour cream topping, stir together 8 oz sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl until sugar is dissolved. Spread sour cream topping over cooled pie. Refrigerate. Just before serving, top each piece with cherry pie filling.

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Chocolate Pie
Jean in Olathe, KS

1 box of milk chocolate pudding mix, sorry the cooked variety
1 large can evaporated milk, plus enough regular milk to make 2 cups
1/3 cup chocolate syrup
Mini chocolate chips for garnish, (optional)
1 graham cracker crust
Whipped topping

Place pudding mix and milk into microwave-safe bowl, whisk together to blend. Cook on HIGH for 2 minutes, as filling thickens, add the chocolate syrup. Cook filling until it becomes nice and thick. Pour into crust, refrigerate until well chilled. Place whipped topping on pie and garnish with chips.

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Butter Rum Cookies
Rum gives a little kick to these tasty butter cookies.

1 cup butter, soft
1 cup sugar, divided
3 egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons plus 1 1/2 teaspoons rum
2 1/2 cups unsifted flour
1 1/2 tablespoons finely chopped orange peel

Cream butter with 3/4 cup sugar until light. Beat in egg yolks, flavorings, and rum. Gradually add flour, using hands to knead in last of it. When dough is smooth, shape into rolls about 1 1/2 inches in diameter, wrap in waxed paper and place in the refrigerator.
Chill for at least 6 hours, or overnight. Cut into 1/4-inch slices and roll each slice with hands, to form a ball. Roll balls in a mixture of the remaining 1/4 cup sugar and orange peel. Place on cookie sheet and flatten with a flat bottom glass dipped in the sugar-orange mixture.Bake on lightly greased and floured baking sheets at 350 for 10 to 12 minutes. Store cookies in an airtight container for at least 1 day before serving for best flavor.
Makes about 4 to 5 dozen

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Lemon Sponge Pie
Linda B:
This was my paternal grandmother's receipe. My mother asked Nana for the receipe because my dad loved it so much. Nana would always leave one thing out of the receipes, because she didn't want mom to cook as well as her. (she cooked better). This receipe she left out how to cook it. At the time she got it, frozen pies were starting to be the rage (50's). So mom thought she was to freeze it. Well, it turned green in the freezer and dad had no clue what it was when served to him that night. Mom finally figured it out.

juice and rind of 1 lemon 1C sugar
Butter size of egg (softened) 1 Tbsp flour
1C milk 2 eggs, separate white/yolk

Mix all together except for egg whites.
Beat egg whites until stiff nd fold into mixture. Turn into pie shell.
Bake at 450 for 15min, then lower to 350 until done (about 45min). Forms a spongey top. When knife comes out clean, pie is done.

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Cherry Pie
Linda B:
We would get this for desert every once in a while but we did get it every January for Washington's birthday. Boy did we like his birthday.

1 1/4C sugar 2 1/2 Tbsp flour
1/4 tsp salt
1 quart tart red cherries (washed, pitted)
or canned tart cherries equivalent to quart. NOT cherry pie filling.

Mix all ingredients. Turn into pastry shell. Sprinkle with 1/2 tsp of almond extract. Dot with butter. Place pastry top on.
Bake 450 for 15min, then 350 for 45min

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Green Tomato Pie

1 C Sugar 4 or 5 green tomatoes, sliced Cinnamon to Taste
4 Tbl vinegar 3 Tbl Flour

Mix 1/2 C of the sugar and 3 Tbl flour. Sprinkle in unbaked pie shell, 9" pie pan. Slice 4 or 5 green tomatoes into shell. Sprinkle on top or tomatoes, the remaining 1/2 C sugar, mixed with cinnamon. Sprinkle the vinegar in at this point, also. Cover with top crust. A little milk brushed on the crust and sprinkle several tablespoons of sugar on the crust makes a crispy, sparkly crust. Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees and then cook for 30 minutes or until it bubbles and browns. Tastes almost like apple pie, only a little spicier. A great use for leftover green tomatoes which haven't had time to ripen at summer's end.

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Florence's Lemon Cake-Top Pie
Paula in Boise ID

Preheat oven to 400.
2 C sugar 2 Lemons 5 eggs Lg pinch of Salt
7 Tbl Flour 2 C milk

Separate egg yolks from the whites. Beat the whites til peaks form. Mix Dry Ingredients. Add Lemon juice, egg yolks and milk. Fold in beaten egg whites and pour into large, unbaked pie crust. Put in 400 degree oven, bake 10 minutes, then turn oven down to 350 degrees and bake 20 or more minutes til golden brown. Using a glass pie plate will make a crisper bottom crust.

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Honey Sweet Potato Pie
Garon B.

1 1/2 cups mashed boiled sweet potatoes
1/2 cup honey
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs
1/2 cup sugar
1 teaspoon vanilla extract
1 cup pecan pieces or whole pecans (optional)
1 9-inch unbaked pie shell

Preheat oven to 350F. Mix the sweet potatoes, honey, cinnamon, and salt together in a large mixing bowl. In a separate bowl, beat the eggs, then gradually beat in the sugar and vanilla. Pour the eggs into the potato mixture and mix well. Add the pecans, if desired, and pour into the pie shell. Bake for 1 hour or until a knife inserted in the middle comes out clean.

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Grape Pie
Anita in Northside Gardens

1 - 9 in. unbaked pie shell Crumb Topping
3 1/2 cups Concord grapes 3/4 cup flour
1 cup sugar 1/2 cup sugar
1/4 cup flour 1/3 cup margarine
1/4 tsp. salt Sift together flour & sugar.
1 Tblsp. lemon juice Cut in margarine until crumbly.
1 1/2 Tblsp. margarine Sprinkle over pie.

Slip skins from grapes & set aside. Bring pulp to a boil & seive to remove seeds; add skins. Combine sugar, flour & salt; add lemon juice, margarien & grape pulp. Pour into unbaked pie shell. Bake at 400 degrees for 40 - 50 min.

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Mary M

1 container of light Cool Whip frozen topping
1 package of lime Jell-O, may use light
1 container of light key lime yogurt
1-2 Tablespoons of lime juice, according to taste
Graham cracker pie shell

Mix the first four ingredients together and pour into pie shell. Refrigerate until firm.

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Dick S

(6oz) limeade
1 can eagle brand milk
(8oz) Cool Whip
green food coloring (optional)

Mix limeade and milk, Then add CoolWhip and food coloring. Pour into graham cracker crust. Chill 12 to 24 Hours

Makes 2 small pies or one large pie.

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Brandy Alexander Pie
this is a pie my aunt used to make at the holidays. I haven't had it in years but it just might be time to make it again

20 Chocolate Sandwich Cookies, finely crushed for the crust
1/4 cup melted butter
1 env. KNOX Unflavored Gelatine
1/4 cup cold water
2 cups whipping cream, divided
1/4 cup sugar
2 Tbsp. brandy
2 Tbsp. white creme de cacao liqueur
1/4 cup flaked coconut, toasted

Mix cookie crumbs and butter in a medium bowl then press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.

Sprinkle gelatin over cold water in small saucepan; let stand 1 min. Cook on low heat 2 min. or until gelatin is completely dissolved. Remove from heat; let stand 5 min.

Beat 11/2 cups of whipping cream in large chilled bowl with electric mixer (chill the beaters, if time allows) on high speed until slightly thickened, this will take about a minute. Slowly add cooled gelatin mixture, sugar, brandy and creme de cacao, mixing on low speed after each addition until well blended. Beat an additional 30 sec. Pour into crust. Refrigerate 2 hours or until set.

POUR remaining whipping cream into small bowl; beat with electric mixer on high speed until stiff peaks form. Spoon over pie just before serving; sprinkle with coconut

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Shirley in Emmetsburg, IA

Prep and Cook Time: About 40 minutes, plus at least 2 hours to chill
Servings 8

1 refrigerated pastry for 9 inch single-crust pie
1/2 cup milk chocolate - chocolate chips
1 1/2 Tablespoon milk
3/4 cup firmly packed brown sugar
6 tablespoons butter or margarine
1/3 cup milk
3/4 cup peanut butter (I like the extra chunky - smooth is good too)
1 carton (12 oz.) cool whip, thawed (I prefer the regular)

1. Gently fit pastry into pan, pinch, flute edges, prick with fork.
Bake according to package directions. Let cool about 15 minutes.

2. In microwave safe bowl, combine chocolate chips and 1 1/2 T milk.
Melt on 50 % power stirring every 30 seconds until chocolate is melted
and smooth. Pour into crust, covering bottom evenly.

3. In clean bowl cut butter into chunks adding brown sugar. Microwave
at full power, stirring every 30 seconds until butter melts and sugar
is dissolved. Let mixture cool about 10 minutes.

4. Add milk and peanut butter to butter-sugar mixture. Beat with mixer
to blend well. Add cool whip blending well, scrapping bowl with
spatula often until evenly blended. Scrape peanut butter mixture
evenly over chocolate in crust.

5. Cover and chill at least 2 hours or up to two days. Cut into wedges
and enjoy.

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Bette J:
This recipe is famous at the Marathon Public Library in Marathon, Iowa. Linda Connor originally gave us the recipe and we are always trying a new flavor. This is very easy to make and very refreshing. Made with sugar free jello it is a good diabetic dessert.

1- 3 oz pkg of jello (any flavor) dissolved in 1/3 cup of hot water
cool a little bit, do not congeal

add: 3 cartons of yogurt (any flavor to match the jello)
1 8 oz carton of Cool Whip

Pour into 2 small purchased graham cracker crusts.
Fruit to match may be added if desired and placed on top as garnish.


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Eric and Faye

2 cups flour
2/3 cup [cold] Crisco
1 tsp salt
1/2 tsp baking soda
1/3 cup [iced] 7-Up

Mix. Form a ball. Refrigerate for at least 2 hours. Roll Out
Put into a pie pan. Prick crust with a fork. Bake in oven (350o F) until lightly browned

1/2 cup flour
1 cup lite brown sugar
1/2 tsp salt
2 cups milk scalded
2 egg yolks, well beaten
3 tbsp butter
1 tsp vanilla

3 tblsp sugar
1 tsp salt
2 egg whites,
Beat Stiffly

Mix flour, brown sugar and salt in top of double boiler. Add milk gradually and cook in double boiler until thickened, stirring constantly.
Pour small amount of mixture over egg yolks, stirring vigorously. Return to double boiler, add butter and cook about three minutes, stirring constantly, add vanilla, cool.
Pour into cooked pie shell, cover with Meringue and brown under slow oven (300o F) for 10-12 minutes.

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Dave in Roaming Shores, OH

Pastry for 1-crust pie
2/3 cup packed light brown sugar
3 large eggs
2 tablespoons molasses
1 teaspoon ground cinnamon
3/4 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon salt
1 can (16 ounces) solid-pack pure pumpkin (not pumpkin pie filling)
1 1/4 cups half-and-half
1 teaspoon vanilla extract

PRELIMINARIES: Roll out dough to a 12-inch round. Carefully fit the dough into a 9- inch pie plate. Trim and crimp the dough to form a high, fluted edge. Refrigerate.
PREPARE THE FILLING: Heat oven to 425 degrees. In a large bowl, whisk the brown sugar, eggs, molasses, spices and salt until well blended. Whisk in the pumpkin, then add the half-and-half and vanilla, whisking until smooth.
BAKE THE PIE: Pour filling into prepared pie shell. Bake 15 minutes; reduce
temperature to 325 degrees. Bake 35 to 40 minutes longer, until filling is puffed
and set around the edges but not in the very center. Let pie cool on wire rack.

TOPPING: (Maple Whipped Cream) In a medium bowl, beat 1 cup heavy cream, 1
tablespoon each pure maple syrup and light brown sugar with electric mixer until stiff
peaks form. Spoon into serving bowl.

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Rhubarb Pie
Mary in Fostoria, IA:
This recipe is a family favorite. It is quick, easy and delicious.


2 crusts for a nine inch pie

3 cups rhubarb cut in one inch pieces

1 1/2 cups sugar

3T flour

1/2 t nutmeg

2 beaten eggs

4 T butter

In a nine inch pie pan add a bottom crust. Next add the 3 cups of rhubarb. Mix the sugar, flour,
nutmeg, and eggs. Pour this mixture over the rhubarb and add 3 or 4 dollops of butter on top of
the mixture. Put the top crust on and pinch the crusts together. Cut a few slits in the top
crust for ventilation.

Bake for 1 hour at 325 degrees.

Cool and enjoy

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Mary, Manhattan, KS

Make a pastry for a 2-crust pie using your favorite pastry recipe.

Peel, core, and thinly slice enough Jonathan apples to make 8 cups.
[Approximately 10 medium-sized Jonathan apples will be needed.]

Add to the 8 cups of apples: 3/4 cups granulated sugar, 2 Tablespoons
flour, 1/2 - 1 teaspoon of cinnamon (per your personal taste), and
just the smallest sprinkle of salt. Allow the apple mixture to sit
for 30-45 minutes or until the apples release some of their juice and
start to soften a little.

Put apple mixture into a pastry lined DEEP DISH pie shell. Dot top
of apples with unsalted butter (about 2 teaspoons of butter). Cover
apples with pastry and crimp edges. Cut slashes in the top of the
pastry and sprinkle with granulated sugar.

Bake 60 minutes at 400 degrees F. [note: Put pie plate on an
aluminium pie ring to catch any spilled juice.] [Pie rings are
available at any hardware store for a couple of dollars and can be
reused over and over. I think the bottom crust browns better using a
pie ring than sitting the pie on a pan.]

Serve warm with a wedge of sharp or extra sharp cheddar cheese.

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Cottage Cheese Pie
Ralph F

1 tsp cinnamon 3 eggs
1/4 tsp nutmeg 1/4 tsp clove
2/3 cup sugar 1 tsp vanilla
1 tsp melted butter Pinch of salt
1/2 cup raisins or currants 1 lb. cottage cheese, small curd
Pie crust 1 tsp. fresh-grated lemon rind

Preheat oven to 350
Separate egg yokes from whites and beat yokes lightly Add sugar, butter, salt, vanilla and spices to yokes Add yoke mixture to cottage cheese and mix well Beat egg whites until stiff and fold into cottage cheese mixture Line a deep 9-inch pie pan with crust Sprinkle raisins or currants and lemon rind evenly in the bottom of the pie crust Pour mixture into pan. It will be soupy, so be careful. Fill to brim if possible. Bake at 350 degrees for 50 minutes. Test center with toothpick
If toothpick comes out clean, center should be done. If wet, continue baking.

Dump all ingrediants into a food processer Mix Well Pour into store bought pie crust. regular, shortbread or Graham crust
Bake at 350 for about 50 minutes This is so quick and easy that even children would have fun doing this Variations would be using differant fruit or berries, instead of the currant or raisins.

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Cheese Cake Pie
Bonnie from Tulsa, OK

8 oz. Cream Cheese
8 oz. Sour Cream
8 oz. Cool Whip
C. Sugar
1 tsp. Vanilla
Cherry or Blueberry Pie Filling
1 Graham Cracker Pie Crust

Blend cream cheese, sour cream, sugar and vanilla. Fold in Cool Whip. Top with cherry or blueberry pie filling. Chill

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Caramel Pecan Pie
Connie in Normal, IL

1/4 cup margarine
36 Kraft caramels
1/4 cup water
3/4 cup sugar
3 eggs, beaten
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup pecan halves
1-9 inch unbaked shell

Melt caramels with water & margarine in sauce pan (or double boiler) on low heat. Stir frequently til smooth. Combine sugar, egg, vanilla & salt in mixing bowl. Gradualy add caramel sauce & mix well. Stir in nuts. Pour into pie shell. Bake 350 degrees for 45-50 minutes. Pie will appear soft but becomes firm as it cools.

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Pumpkiny Pie
Juanita R:
This is an adaptation of one of my favorite tart recipes. It's so
good it's hard to wait to eat it!

1 small can pumpkin
12 oz Cool Whip topping
1 pkg cheesecake flavor Jello
pudding and pie filling
zest of 1/2 orange peel
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
Premade pie crust (make your own or buy one and bake)

Empty can of pumpkin into bowl. Stir into it the cheesecake flavor
pudding and pie filling, spices, and zest of orange peel. When
thorougly mixed, stir in Cool Whip and blend. Pour mixture into
premade pie crust (your favorite kind). Place in refrigerator until

If you want, melt a small amount of milk chocolate and carefuilly pour
over pie when firm. Let chocolate cool enough so it stays on the top
of the pie, smoothing it over the entire pie. Place back in
refrigerator until firm.

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Walnut Pumpkin Pie

1 (9 inch) prepared graham cracker crust
2 cups pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 egg
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter
3/4 cup chopped walnuts

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
3. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
4. In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.

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Rhubarb Pie
Makes a nice firm pie that doesn't run all over your plate. Recipe is from the RHUBARB COMPENDIUM at http://www.rhubarbinfo.com/ . Where you can find more than you ever wanted to know about rhubarb.

2 pounds rhubarb
1/4 cup lemon juice 1 cup sugar
1/2 cup Minute instant tapioca
1/2 cup water 2 boxes Pillsbury crust
one 10-inch Pyrex pie plate
foil for bottom of oven

I use two boxes of crust for a 10-inch pie plate. Never use smaller pie plates than 10 inches. A large pie plate affords long slices, which look so much more formidable and appetizing. Plus, you can always bring the extra slices to work if you panic when faced with eating the leftovers and susequent extra time on the StairMaster.
One box of two small crusts really isn't enough to make a nice, thick crust that won't leak, nor does it allow you to have a substantial edge that won't burn. Also, when shopping for rhubarb, look for thick, juicy, red stalks. Beware of stalks that are bruised, cut, or dried-out at the ends.
Begin by slicing the rhubarb into inch-long pieces. Then, slice the rhubarb down the middle, along the grain of the stalk. This allows the rhubarb to release its flavor and absorb the sugar. Combine the rhubarb, lemon juice, sugar, and tapioca. Stir to coat the rhubarb, then allow it to marinate while you prepare the crust.
Turn on your oven to 400 degrees, to allow it time to preheat while you roll the crust and put the pie together. You want the oven to be fully preheated, otherwise the crust won't be as flaky. Also, cover the bottom of your oven with foil, to keep it clean in case the filling boils over.
Open a box of crusts, remove all the plastic, and place both crusts atop each other on a clean, floured board. Roll the crust to be 3 inches larger than your pie plate.
Place the bottom crust into the pie plate and pour-in the filling. Roll-out the top crust to the same size as the bottom crust. Brush the overhang of the bottom crust with a little water, then cover the pie with the top crust, pressing lightly to seal the edges.
Fold the crust over once, towards the center of the pie, then fold it once more. This thick edge doesn't need to be covered with foil to avoid burning. Use your thumb on one hand and thumb and index finger of the other hand to fully seal the crust and build-up a nice, pretty edge to the crust.
Cut several holes in the top of the crust. Don't be afraid to cut too many, as this will help release steam when the filling begins to boil. If you don't cut enough holes, pressure will build inside the crust and break open the edges, causing leaks and spills.
Just before you place the pie in the oven, pour in the half-cup of water. This makes for a juicy, wonderful filling. The tapioca will absorb the water and rhubarb juice to make a nice, gelatinous filling that contrasts with the texture of the rhubarb.
Bake the pie for 20 minutes, then lower the heat to 350 degrees. Continue to bake the pie for another 40 minutes, checking towards the end to see if the filling has begun to bubble in the center. Once the center begins to bubble and thicken, remove the pie from the oven.
Allow the pie to cool almost completely before serving. This lets the filling completely thicken and set, so it won't run all over the place when you slice and serve the pie. This pie is best served warm with scoop of vanilla ice cream, or cold with a glass of milk.

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Patrick B

2/3 cup sugar
1/4 cup cornstarch
1/8 tsp salt
5 large egg yolks
2 1/2 cups whole milk
1 tsp vanilla extract
2 Tbsp unsalted butter
3 medium bananas, sliced (to be layered on pie crust)
1 1/4 cups chocolate Oreo cookie crumbs
1/4 cup dark brown sugar, firmly packed
1/4 cup unsalted butter, melted
1 tsp unflavored powdered gelatin
2 Tbsp hot water
4 oz good quality white chocolate chopped
1/3 cup reserved custard
1 1/4 cups heavy cream

To make the custard: Make the custard first so it can start cooling. Whisk sugar, cornstarch and salt together in a large bowl. Whisk egg yolks into the dry ingredients and mix in milk immediately. Transfer custard to a heavy sauce pan. Cook over medium heat, stirring constantly until custard is thick (the consistency of soft pudding). Remove from the stove and stir in vanilla and butter. Reserve 1/3 cup for the mousse and cover both with plastic wrap (place plastic wrap directly on the custard). Cool for 30 minutes. To make crust: Preheat oven to 350 F. Blend cookie crumbs and brown sugar. Stir in melted butter. Press crumbs evenly into the bottom and sides of a 9-inch pie plate; bake for 8 minutes and cool. To add bananas and custard to pie: Layer sliced bananas randomly in the pie shell and pour the warm custard over them. Cover with plastic wrap and refrigerate for at least 2 to 3 hours. To make mousse: Dissolve gelatin in hot water for 5 minutes. Melt white chocolate in a double boiler. Mix gelatin into melted chocolate. Transfer to a mixing bowl. Blend the reserved 1/3 cup custard into white chocolate and gelatin mixture. Set aside. Pour heavy cream into a chilled mixing bowl and whip until stiff. Stir a small amount of the whipped cream into the white chocolate mixture. Fold in remaining whipped cream. Do not over mix. Spread mousse on chilled pie and refrigerate. Pie is best made a day ahead. Serves 6 to 8.

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Sour Cream Apple Pie
Joe M

Nine (9) inch pie crust, uncooked
3/4 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup Borden's Sour Cream
1/2 teaspoon vanilla extract
1 medium egg
2 cups diced apples
1/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup Land-O-Lakes diced-chilled butter

1. Preheat your oven to 425 degrees F.
2. Make your regular pie crust...lay it into your pan and press into place. Use a nine (9) inch pie pan.
3. Mix together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix together the sour cream, egg, dash of cinnamon, and vanilla. Then mix in your apples. Pour into the pie shell.
4. Bake for fifteen (15) minutes. Then reduce the heat to 350 degrees F and bake for another thirty (30) minutes or until bubbly. The apples should be tender.
5. Mix the topping ...1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until you have really fine crumbs.
6. Wait thirty (30) minute for the pie to bake and then sprinkle the crumb covering onto the pie. Bake another fifteen (15) minutes until the covering is light brown.
7. Cool the pie and then refrigerate and serve when it is cold.

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Impossible Custard Pie
Jerry in Kansas:
Makes its own crust, no traditional crust needed.

3 eggs
1 cup sugar
3 level tablespoons self rising flour
2 tablespoons melted butter
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
1 (12 oz) can fat-free evaporated milk

Preheat oven to 325. Combine all ingredients and beat until smooth. Pour into a greased and floured pie pan. Bake in a 325 oven for 35 to 45 minutes, or until golden brown.

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Marie aka Miss dolly



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Sensational Double Layer Pumpkin Pie
Jayne P

8 ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1 1/2 cups whipped cream topping
1 graham cracker crust
1 cup cold milk or half and half
2 small vanilla flavored instant pudding packages
1 (16 ounce) can pumpkin pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon ground cloves

Beat cream cheese, 1 tablespoon of milk, and sugar with wire whisk until smooth. Gently stir in the whipped cream topping. Spread on bottom of graham cracker crust. Pour 1 cup milk into bowl, add pudding mix. Beat with wire whisk for one to two minutes--mixture will be thick. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate four hours, or until set.

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Lemon Chess Pie
Jayne P

2 cups sugar
1 tablespoon flour
1 tablespoon yellow cornmeal
4 eggs
1/4 cup milk
1/4 cup unsalted better, melted
2 tablespoons grated lemon rind
1/3 cup fresh lemon juice with pulp
1 (9-inch) unbaked pie shell
1 cup heavy cream, whipped

In a large bowl, combine sugar, flour and cornmeal; blend well, than add eggs and combine well. Add milk and mix; then stir in melted butter, lemon rind and juice. Pour filling into the crust and cover the edge of the crust with foil to prevent it from burning, taking care not to touch the filling. Bake at 375 degrees for 45 minutes, removing the foil after 30 minutes. Cool and serve or refrigerate overnight but let sit out 3 hours before serving to warm up slightly. Serve with dollops of whipped cream. Yield: 10 servings.

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Dutch Apple Crumb Pie
Jayne P

4 to 6 Granny Smith apples, peeled and sliced
Mix following ingredients with apples:
2 teaspoons Lemon Juice
1/2 cup Sugar
1/2 teaspoon Cinnamon
1 frozen pie crust

Mix together to make the crumbs:
3/4 cup Flour
1/3 cup Butter
1/2 cup Sugar
1/2 teaspoon Cinnamon

Peel and slice about 4-6 apples (Granny Smith are best). Mix with lemon juice, cinnamon and sugar. Put inside a pie crust. Top with mixture of crumbs. Bake at 425 degrees for 10 minutes then turn oven down to 350 degrees and bake an additional 40-50 minutes.

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Chocolate Chip Walnut Pie
Jayne P

1 pastry or pie shell for a 9-inch pie
1/2 cup melted butter or margarine
2 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped walnuts

Unfold pastry round and ease evenly into a 9 inch pie pan or use pre-made pie shell.
In a bowl, beat butter, eggs, granulated sugar, and brown sugar until well blended. Add flour and mix well. Stir in chocolate chips and nuts. Pour chocolate chip filling in pastry. Bake on the lowest rack in a 325 degree oven until top is a rich golden brown, 40-45 minutes. Cool on rack at least 20 minutes. Serve warm or cool with ice cream.

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Lemonade Pie
Sue S

1-6oz. can frozen lemonade concentrate
1 can sweetened condensed milk
1-medium sized cool whip
9" prepared graham cracker pie crust

Combine above ingredients in large bowl and whip until smooth. Pour into
graham cracker crust and cover. Freeze. Delicious right out of the freezer or let stand a few minutes to soften. Will keep well in freezer for several days.

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Strawberry Pie
Rick in Sapulpa, OK

1 cup sugar
1 cup water
1 teaspoonful corn starch

Boil until the mixture begins to thicken.
Add red food coloring.
Add in 4 tablespoonsful of Strawberry Jello.
Cool the pie crust.
Lay strawberries in the crust.
Pour in the above mixture.
Serve topped with whipped cream.

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Coconut Cream Pie
Liz in Atwater, MN

Coconut-Graham Cracker Crust
5 tablespoons unsweetened shredded coconut
10 graham crackers (5 ounces, or 1 package), broken into rough pieces
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Coconut Cream Filling
1 can (14 ounces) coconut milk, well stirred
1 cup whole milk
cup (1 ounces) unsweetened shredded coconut
2/3 cup (4 ounces) sugar
teaspoon salt
5 large egg yolks
cup (1 ounce) cornstarch
1 teaspoons vanilla extract
2 tablespoons unsalted butter, cut into 4 pieces
Whipped Cream Topping
1 cups heavy cream, chilled
1 tablespoons sugar
1 teaspoons dark rum, optional
teaspoon vanilla extract

1. For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Spread the 5 tablespoons coconut in a 9-inch Pyrex glass pie plate and toast in the oven until golden brown, about 9 minutes, stirring 2 or 3 times. When cool enough to handle, reserve 1 tablespoon for garnishing the finished pie.
2. Pulse the graham crackers and the remaining 4 tablespoons toasted coconut in a food processor until the crackers are broken down into coarse crumbs, about ten 1-second pulses. Process the mixture until evenly fine crumbs form, about 12 seconds. Transfer the crumbs to a medium bowl and stir in the sugar to combine; add the melted butter and toss with a fork until the crumbs are evenly moistened. Wipe out the now-empty pie plate and empty the crumb mixture into it. Using the bottom of a ramekin or measuring cup, press the crumbs evenly into the bottom and up the sides. Bake the crust until deep golden brown and fragrant, about 22 minutes. Cool the crust on a wire rack while making the filling.
3. For the filling: Bring the coconut milk, milk, shredded coconut, 1/3 cup sugar, and salt to a simmer in a medium saucepan over medium-high heat, stirring occasionally with a wooden spoon to dissolve the sugar. When the mixture reaches a simmer, whisk the egg yolks in a medium bowl to break them up, then whisk in the remaining 1/3 cup sugar and cornstarch until well-combined and no lumps remain. Gradually whisk the simmering liquid into the yolk mixture to temper it, then return the mixture to the saucepan, scraping the bowl with a rubber spatula. Bring the mixture to a simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on the surface and the mixture is thickened, about 30 seconds. Off heat, whisk in the vanilla and butter. Pour the filling into the cooled crust, press a sheet of plastic wrap directly on the surface of the filling, and refrigerate until the filling is cold and firm, at least 3 hours.
4. For the topping: Just before serving, whip the cream, sugar, rum, and vanilla in a chilled bowl with chilled beaters on low speed until small bubbles form, about 30 seconds. Increase the speed to medium and continue beating until beaters leave a trail, about 30 seconds longer. Increase the speed to high and beat until the cream is nearly doubled in volume and forms soft peaks, 30 to 60 seconds longer.
5. To serve: Spread or pipe the whipped cream over the chilled pie filling. Sprinkle the reserved 1 tablespoon toasted coconut over the cream. Cut the pie into wedges and serve.

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New York Cream Cheese Cake
Teresa S:

2 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 (16 oz.) container sour cream
7/8 C. sugar
4 eggs graham cracker crust (see below)
Graham cracker crust:
2 1/2 C. graham cracker crumbs
1/2 C. melted butter
2 T sugar

Grease 10-inch spring-form pan. Put graham cracker crust in bottom of pan (follow directions below). Mix all ingredients together for 5 minutes at medium speed. Pour onto crust. Bake at 375 F for 50 minutes. Leave in oven for 1 1/2 hours after baked (can crack oven door). Use cherry/strawberry pie filling for topping if desired.

Graham cracker crust:

Mix ingredients together, press into greased 10-inch spring-form pan; reserve 2 T for garnish if desired. Bake 350 F for 8 - 10 minutes.

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Easy Blender Custard Pie
Judy S

4 Eggs 2 cups Milk 2/3 cup Sugar 1/2 cup Flour 1 teasp Baking Powder 1 teasp Vanilla pinch Salt 1/2 stick Margarine
1/2 cup Coconut(optional)

Put all ingredients in blender. Blend for 5 minutes. Pour into greased 9" pie pan. Bake at 350 for 40 minutes or until set.

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Perfect Apple Pie
Gary D

6 to 8 apples (6 cups)
3/4 to 1 c. sugar
2 TBSP. flour
1/2 to 1 tsp. cinnamon
dash of nutmeg

2 TBSP. butter

If apples lack tartness, sprinkle with about 1 tbsp. lemon juice. Combine sugar, flour, spices and dash of salt; mix with apples. Line 9-inch pie plate with pastry. Fill with apple mixture; dot with butter. Adjust top crust, cutting slits for escape of steam; seal. Sprinkle with sugar. Bake at 400* for 50 min or till done.

Or, use two 1-pound 4-ounce cans (about 5 cups) pie-sliced apples, drained.

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Heart Healthy Crunchy Crust Sweet Potato Pie
Linda P

1 1/4 cups quick-cooking oats
1/3 cup packed brown sugar
1/4 cup flour
2 tablespoons melted margarine
2 tablespoons egg substitute

1 (14 oz.) can fat-free sweetened condensed milk
1 1/3 cups mashed cooked sweet potatoes
1/2 cup egg substitute
1 teaspooon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves

For the crust, combine the oats, brown sugar and flour in a bowl and mix well. Add the maggarine and 2 tablespoons egg substitute, stirring until mixed. Pat mixture over bottom and up side of a 9-inch pie plate sprayed with non-stick cooking spray.

For the filling, combine the condensed milk, sweet potatoes,vanilla, 1/2 cup egg substitute, cinnamon, ginger, butmed and cloves in a mixer bowl, beating until blended; do not over mix. Pour into the prepared pie plate. Bake at 400 degrees for 15 minutes; reduce oven temperature to 350 degrees. Bake for 20-30 minutes longer r until set. Let stand until cool. Chill until time to serve.

Yield: 8 servings

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6-8 Servings
4 oz cream cheese, softened
1/2 c sweetened condensed milk
1-8 oz carton frozen whipped topping, thawed
1-9" graham cracker crust
1/2 c caramel ice cream topping
1/4 c pecans, chopped, toasted
3/4 c coconut, toasted

In a mixing bowl, blend cream cheese and milk; fold in whipped topping.
Spread half into pie crust. Drizzle with half of caramel topping. Combine
coconut and pecans; sprinkle half over the caramel. Repeat layers. Chill
or freeze until serving.

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Dreamy Strawberry Pie
Marsha B

1 cup flour
1 stick butter
1/2 cup nuts
Press in 9" pie tin and bake 15 minutes at 375 degrees or a little less.

Mix 1 can Eagle Brand Condensed milk (14oz)
1/4 cup lemon juice
1 quart fresh strawberries sliced
9 oz. Cool Whip.

Mix Cool Whip with strawberries and fold in Eagle Brand Milk and lemon
juice. Turn into cooled pie crust.

Keep refrigerated

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Fresh Strawberry Pie
Becky in Verona, WI

1 qt. fresh strawberries, washed and drained well (whole or halved)
1 (9 inch) deep dish pie shell
1 c. sugar
3 Tablespoons cornstarch (rounding)
2 Tablespoons white Karo syrup
1 c. water (use slightly less)
2 T. dry strawberry Jello

Bake pie shell (single crust). Cool. Cook sugar, cornstarch, syrup, &
water until thick, stirring constantly. Remove from heat and add 2 T dry
strawberry Jello. Let cool. Place strawberries in baked shell. Pour
cooled filling over strawberries. Chill in refrigerator.

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Cranberry Apple Pie
Melody in Pendleton, OR:
I came across this recipe about 10 years ago and it has become one of my families favorites.

Prepare unbaked 8 inch pie crust.

4 cups chopped apples (I use Grannie Smith)
1 cup fresh Cranberries
1 1/2 cups sugar
3 Tablespoons Minute Tapioca
1/4 teaspoon salt
1 Tablespoon margarine

Mix together and let stand 15 minutes before pouring into the unbaked pie crust. Dot with additional margarine after pouring into pie shell. Cover with top pie crust. I like to do the criss cross open style pie crust but it is a lot of work and not necessary. Bake in 400 degree preheated oven for 60 minutes or until fruit feels done when poked with fork.
Great served warm with ice cream!!

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Eggnog Pie
Joyce in Lockport, NY:

Instructions below:

Combine 2 envelopes unflavored gelatin,
1/4 cup sugar, and 1 cup eggnog in top of double boiler.
Heat until gelatin and sugar are dissolved.
Remove from heat.
Add and stir until combined:
1/4 tsp. nutmeg, 1 tsp. rum flavoring and 3 cups eggnog.
Chill until slightly thickened.
Whip until light and fluffy.
Fold into 1 cup heavy cream, whipped.
Pour into baked pie shell.
Chill until firm.

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Easy Banana Caramel Toffee Pie
Sandi H

1 9-inch baked pie shell
2 to 3 pounds sliced bananas
1 jar caramel ice cream topping
Whipped cream
1 bag (in the baking aisle) chopped toffee bits

In one prepared pie crust, put 2 - 3 pounds sliced bananas (as much as the pie crust will hold). Pour 1 jar of caramel ice cream topping over the bananas. Sprinkle the top with 1 bag of crushed toffee bits. Serve with whipped cream, and enjoy! Refrigerate uneaten portions.

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Pecan Cheese Cake Pie
Rosalie in Lenexa, KS

15 oz. Ricotta cheese
1/4 cup honey
1 unbaked pie shell
1/4 cup maple syrup
4 eggs
1/2 tsp. vanilla
1 cup pecans

In a medium bowl or a food processor, combine the cheese, 3 eggs,
honey, and vanilla and beat until mixture is liquid and fluffy. Spread
the mixture in an unbaked pie shell. Arrange the pecans on the top.

In another bowl, beat the remaining egg and add maple syrup. Pour
over the pecans and bake at 350 degrees for 55 minutes or until
lightly browned.

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Rhubarb pie
Kathy L

3 tbs flour
1 cup sugar
1 egg
1 tbs butter
1tbs water
4 cups cut peeled rhubarb, chopped

mix flour and sugar . put rhubarb in deep dish pre made pie shell and
sprinkle on sugar mixture. beat egg and water and pour over rhubarb. dot
with butter. bake 450 for 10 minutes. reduce heat to 355 and bake for 40

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Ricotta Pie
Louis D

3/4 lb ricotta (dry)
3/4 cup sugar
3 eggs
1 cup milk
1 teaspoon vanilla

Mix together and pour into a 9 inch unbaked pie shell. Bake 400 for 10 minutes, then bake at 350 till knife comes out clean.

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Jan W

3 eggs, slightly beaten
1 c. white sugar 1 (9") unbaked pie shell
1/2 stick margarine, melted 1 c. pecans
1/2 c. clear Karo syrup 1/2 t. vanilla flavoring

Mix all ingredients and pour into a 9-inch unbaked pie shell. Bake in preheated 375 degree oven
for 35 to 45 minutes until firm.

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Eleanor in Madison, WI

2-1/2 c. flour
1 T. sugar
1 t. salt
1 c. lard ( 1 c. + 2 T. Crisco)
1 egg yolk broken in cup + milk to = 2/3 cup
Add to flour mixture

Roll our half and put in 10 x 15 pan
Sprinkle 1 cup crushed cornflakes
Arrange apple slices ( or pie filling 2-3 cans*)
Sprinkle 1 cup sugar & 1 t. cinnamon
Roll out remaining crust
Cover and turn under edges
Beat egg white till stiff - brush on crust & slit top

425 degrees - 15 min
375 degrees - 45 min or 375 degrees - 50 min


*Omit cornflakes when using pie filling

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Pumpkin Ice Cream Pie
Irene S

1cup pumpkin crust 15-18 graham crackers
1/2 cup brpwn sugar 1/4 cup sugar
1/2 tsp cinnamon 1/2 cup melted oleo
1/2 tsp ginger
1/4 tsp nutmeg chill crust
1 quart vanilla ice cream

Mix and put in graham cracker crust
Let set a few hours for better flavor

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Oatmeal Pie
Othel in Spencer, Iowa

3/4 Cup Sugar
1/3 Cup Soft Margarine
3/4 Cup Dark Corn Syrup
3/4 Cup Quik Cooking Oats
2 Eggs Beaten
1 Teaspoon Vanilla
1/3 Package Flaked Coconut

Mix all together and put in unbaked pie shell.
Bake at 350 degrees until set.

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Lucscious Lemon Pie
Betty in Emporia, KS

2 large lemons
2 cups Bakers granulated sugar
4 eggs
pastry for 2 crusts (unbaked)

1- with a sharp knife, slice the lemons (with rind) paper thin
2- remove the seeds, cut slices in half
3- place in a glass bowl; add the sugar and mix well
4- cover, let stand overnite at room temperature
5- beat the eggs well, add to lemons, mix, pour into a pastry shell
6- add the top crust, make small vents
7- bake at 450 degrees for 10-15 minutes reduce to 350 degrees for 20-30 minutes. test with silver knife to come out clean.

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Sour Cream Raisin Pie
Shirley in South Dakota:
This is the best sour cream raisin pie you can find. It calls for more sour cream than others. It's wonderful!

3 cups sour cream
2 cups sugar
2 heaping tablespoons corn starch
pinch of salt
1 teaspoon vanilla
4 eggs

Stir all together on low/medium heat until it reaches a slow boil and is thickened. If the filling gets too thick, add a touch of buttermilk. Add raisins when taken off heat. Pour into pre-baked pie shell. Add meringue if desired.

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Low Fat Strawberry Pie

1 Low Fat Graham Cracker Crust

1 1/2 Cups Cold Water
6 Teaspoons Cornstarch
3 Cups Fresh Strawberries (sliced)
1 Small Box Sugar-Free Strawberry Jello
4 Packs Sweet & Low

Combine water and cornstarch over medium heat until thick. Stir constantly. Remove from heat. Add Sweet & Low and Jello and stir until mixed. Cool completely. After cooled fold in strawberries, spoon into graham cracker crust. Refrigerate. Top each serving with fat free or light Cool Whip (optional).

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Delicious Apple Cream Pie
Molly in Madison, WI

1 box (15oz) Pillsbury refrigerated piecrusts, softened as directed on box


c. granulated sugar
3 T. all purpose flour
1 t. ground cinnamon
6 cups thinly sliced peeled apples (6 medium)
c. whipping cream
1 t. vanilla


1 egg white, beaten
1 T. coarse sugar or sugar

1. Heat oven to 400

2. In large bowl, mix granulated sugar, flour and cinnamon; gently stir in apples. In small bowl, mix whipping cream and vanilla. Pour over apple mixture; stir gently to mix well. Spoon into crust-lined pan.

3. Top with second pie crest; seal edge and flute. Cut slits or shapes in several places in top crust. Brush top with egg white; sprinkle with coarse sugar.

4. Bake 40 to 50 minutes or until apples are tender and crust is golden brown, covering crust edge with trips of foil after 15 minutes of baking to prevent excessive browning. Cool 1 hour.

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Sun Maid Raisin Pie
Mildred in Centralia, WA

3 eggs
1 c. sugar
1 c. sour cream
1/2 t. cloves
1/4 pkg. raisins

Beat yolks of 3 eggs and white of one, keeping the remaining for frosting. Add sugars, cream, cloves & raisins. Bake in pie crust in slow oven. When done beat the whites of 2 eggs until stiff; add 3 Tbls. sugar. Bake until light brown.

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Leesa in Sand Springs, OK

1 shortbread or graham cracker crust 1/3 Cup lemon juice
8 oz cream cheese 21 oz can cherry pie filling
14 oz sweetened condensed milk 1/2 tsp almond extract
1 tsp vanilla extract

Soften cream cheese in large bowl. Beat with electric mixer until light and fluffy. Add 1/2 of condensed milk and mix until smooth, then add other 1/2 and mix well. Stir in vanilla extract and lemon juice and mix well. Pour into crust. Chill 2-3 hours at least.
Empty cherry pie filling into small mixing bowl and add the almond extract, mixing well.
Let sit in refrigerator while pie is chilling. Top cream cheese pie with cherry pie filling.
Serve in small slices - it is very rich. Keeps well for 4 days or so (but it won't last that long!) A pretty pie for the holidays and very easy to make ahead of time so you can enjoy your guests !!

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Sour Cream Apple Pie

1 unbaked 9 inch pie crust
3/4 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup sour cream
1/2 teaspoon vanilla extract
1 egg
2 cups diced apples

1/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup chilled butter, diced

Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.
In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.

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Kristy in Parker, Kansas

Crust: 24 Nutter Butter cookies
5 Tbsp. melted butter
Filling: 1 pkg. (8oz) cream cheese 1 Tbsp. vanilla
1 cup creamy peanut butter cup sugar
1 tub (8oz) cool whip, thawed & divided

1. Crush cookies in food processor or in ziplock bag
with rolling pin. Mix cookie crumbs and butter and
press onto bottom and sides of 9 inch pie plate
2. Mix cream cheese, peanut butter, sugar and vanilla
with electric mixer on medium speed until well blended.
Gently stir in 1 cups of cool whip. Spoon into crust.
3. Freeze 4 hours or overnight until firm. Let stand hour
or until it can be easily cut.
Garnish with remaining cool whip and additional cookies,
if desired. Special extra: just before serving, drizzle chocolate
syrup on plate.

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Kristy in Parker, Kansas

(Makes 2 pies)
8 oz cream cheese, softened
1 cup confectioners' sugar
cup peanut butter, creamy or chunky
5 regular-size Snickers, chopped
16 oz Cool Whip (thawed)
2 (6 oz) prepared chocolate or graham cracker crusts

In large mixing bowl, beat cream cheese, sugar and
peanut butter until creamy. Stir in chopped Snickers.
Gently fold in whipped topping just until mixed.
Pour into crusts and refrigerate overnight.
For crusts: 1 pkg. graham crackers, 3 Tbsp. butter,
and 1 Tbsp. brown sugar.

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Kristy in Parker, Kansas

1 cup sugar
1 cup graham cracker crumbs
1 cup shredded or flaked coconut
1 cup coarsely chopped walnuts or pecans
cup chocolate chips
7 egg whites, unbeaten
1 unbaked 10-inch pie shell

In large bowl, mix all ingredients together by
hand. This will turn into a gooey mixture. Turn
it into the unbaked pie shell. Bake at 350 degrees
for 35 to 40 minutes or until the center if firm.
Do not cut until cool. This can be served warm
with whipped cream.

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Sausage Pie
Tom L

Cook sausage first and slice in pieces. Note: Do not put sausage in pie before cooking.

1lb of sausage for 1 pie.

1lb of Ricotta cheese.

1/4 lb grated italian cheese.

1 peperoni-diced.

4 or 5 eggs mixed into above

Dough: Make like pie dough not too much crisco, about 3 tablespoons.

1 teaspoon baking powder.

A little bit of salt in dough to suite.

Make 2 pie crust, one for top and one bottom.

Roll dough like making pie.

Split top of pie top.

Don't use fork to crimp dough, roll with hands.

Before putting in oven, beat 1 egg and brush on top of pie crust.

Bake at 350 degrees for 1 hour or more until brown on top.

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Mince Meat
Judy in Mansfield, Ohio:
I happened to be up early enough last week to hear your discussion about mince pies and thought that I would contribute my mother's mince meat pie recipe which we all look forward to having on holidays.
I grew up in central Ohio in a farming community. The ladies had a club that met monthly and my mother who is now in her mid 80's always attended those meetings. This recipe is called Walnut Hill Mince Meat after the name of that club. It is actually made with meat and Mom would make it during apple season and can it so that she would have it to use during the holidays. It is a rather large recipe but smaller amounts can easily be made.

9 lb. apples---peeled and chopped
4 1/2 lb. beef roast--cooked and ground
1/2 lb. ground suet
3 boxes of raisins
2 boxes currants
10 tsp. ground cinnamon
5 tsp. ground cloves
3 tsp. ground nutmeg
5 tsp. salt
1 tsp. black pepper
1 quart white Karo syrup
5 lb. sugar
1 quart cider
Juice of 2 lemons

Mix all ingredients together well and cook in electric roaster until it is a good consistency for pie filling. Put in quart jars and process in hot water bath for 45-60 minutes after it comes to a boil. Makes 9-10 qts.

To make pie--use 1 quart of pie filling. Add a small amount of water if filling seems too dry. Make a 2 crust pie. Bake for 10 minutes at 400 degrees then reduce temp to 350 and bake another 20-25 minutes until crust browns and the filling is bubbly.

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Jimmie in Gardendale, AL

1 stick margarine, melted and cooled
1 cup sugar
2 tablespoons all purpose flour
1 tablespoon vanilla
2 tablespoons white vinegar
3 eggs, beaten
1 -9 inch unbaked pie shell (not deep dish)

Whisk first six ingredients together. Pour into pie shell and bake 300 degrees for
45 minutes.
Serves 8

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Honey & Oats Granola Pie
Kathy in Centralia, WA:
This recipe was given to me, which was from The Oprah Show. Its kind of a gooey cookie

Mix together: 1 stick butter metled 2 pkg. honey & oats granola bars (4) crushed
1/2 c. brown sugar 1/4 c. old fashioned oats
3/4 c. corn syrup 1/2 c. watlnuts
3 eggs beaten 1/4 c. choc. chips
1 t/ vanilla
1/8 t. salt

Pour into single pie crust; bake 45 min. 350*

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Yummy Peanut Butter Pie
Michael in Ashland, KY:
This is adapted from the Buckhorn's Inn Peanut Butter Pie recipe, and not necessarily a holiday classic, but it is my personal favorite and one that my students love when I bring it in for classroom parties.
We are not a peanut-free school yet, but will be in two years, so I will need alternative recipes.

9-inch graham cracker (or
chocolate graham) pie shell
1/3 c. peanut butter
2 tbsp. honey
(You can use Peter Pan Honey Peanut Butter instead of combining
the two)
3/4 c. 10x sugar

1/3 c. flour
1/2 c. sugar
1/8 tsp. salt
2 c. milk
2 egg yolks, slightly
2 tsp. butter or
1 tsp. vanilla
Cool Whip

Mix peanut butter, honey,
and 10x sugar till crumbly. Put into bottom of pie shell, but
save a little for top of
pie. Mix filling ingredients together in a saucepan.
Cook over medium heat,
stirring constantly, until filling comes to a good
rolling boil. Remove
filling from heat and add 2 teaspoons butter or margarine
and 1 teaspoon vanilla.
Pour filling into pie shell and let cool. Spread with
Cool Whip and sprinkle
remaining peanut butter filling. Serve

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FB : looks and tastes like pecan pie

3 eggs
3 Tbsp. butter
1 c. sugar
1tsp. vanilla
3/4 c. brown sugar
1/4 tsp. salt
3/4 c. flake coconut
3/4 c.quick oatmeal
3Tbsp. cream cond.

Mix eggs & sugar ,add coconut, cream&butter.
mix well. Add salt. vanilla& oatmeal. Pour into
unbaked pie shell, Bake at 350 degrees. about 30 min.

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Boysenberry Pie
Mary in Clovis, CA: My friends and I enjoy this Boysenberry pie at Thanksgiving. Delicious!!

Preheat oven 400 degrees

2 cans Oregon Boysenberries (15 oz.)
1/2 cup sugar
3 tablespoons cornstarch
2 tablespoons fresh squeeze lemon juice
1 tablespoon butter
All ready made pie crusts 2 crusts for 9"inch pie (Pillsbury just unroll)
no creases to be concern about

Drain the berries from on can and reserve the syrup. In a saucepan stir
the boysenberry syrup into the combined mixture of the cornstarch and
half of the sugar. Cook over medium heat stirring constantly until the
syrup thickens. Remove saucepan from heat. Gently stir in the remaining
sugar, boysenberry and lemon juice. Allow mixture to stand while you
prepare the pastry. Line a 9" pie pan with all ready made pie crust and
fill with the fruit filling. Dot with butter. Adjust top crust on pie, cutting
slits about 4 or 5 to allow steam to escape and then crimp the edges to
seal the edges of pie crust. Cover a jelly roll pan with foil for easier
cleaning if juices overflow. Apply heavy cream to the top crust with a
pastry brush and bake in oven for 30 -35 minutes or until filling is bubbly
and crust is a golden brown color. Serve with Vanilla ice cream or whipping

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Green Tomato Pie
Gail in Laurens, Iowa

4 c green tomatoes,thinly sliced
1/2 tsp nutmeg
1 double crust
4-5 T. flour
1 1/4 c. sugar
2 T. vinegar
1/4 tsp. salt
1/2 tsp cinnamon

Mix dry ingredients together. Add vinegar to tomatoes, combine with dry
ingredients and stir well to blend. Put into crust, top with other
crust. Cut slits in top crust, sprinkle with additional sugar and
cinnamon. Bake 425 for 15 minutes. Turn oven to 350 and bake 45 minutes

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Ricotta Pie
Joan D

2 cups flour
5 tablespoons sugar
1 cup (8 tablespoons) crisco
2 eggs
grated lemon, if desired
milk 1-2 tablespoons (enough to moisten)

filling for two 10" pies:
12 eggs, slightly beaten
3 lbs ricotta cheese
1 1/2 cups sugar
3 tablespoons vanilla or lemon flavoring

Combine flour, sugar & lemon rind. Cut in crisco and eggs with pastry blender or two knives until mixture becomes like very coarse meal or size of small peas. Moisten with milk and gather to form a ball. Cut in half, roll and line bottom of pie plate.

Combine eggs & sugar, add ricotta. Hand mix thoroughly, stir in flavoring, pour in unbaked pie shell. Cover with pastry and brush with beaten egg yolk. bake at 375 degrees for 10 minutes. Lower oven to 350 degrees and bake 45 min to 1 hr.

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Diana in Ohio

1 unbaked 9-inch (4 cup volume) deep-dish pie shell
2 cups peeled, cored, thinly sliced green apples
1/4 cup granulated sugar
2 tsp. flour
1 tsp. lemon juice
1/4 tsp. cinnamon
1 1/2 cups Libby's pure pumpkin
l cup Nestles Carnation evaporated milk
1/2 cup granulated sugar
2 large eggs, lightly beaten
2 Tbs. butter or margarine, melted
3/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
1/2 cup flour
1/3 cup chopped walnuts
5 Tbs. sugar
3 Tbs. butter

Preheat oven to 375 degrees
For apple layer:
Combine apples, sugar, flour, lemon juice and cinnamon in bowl; pour into pie shell.
For pumpkin layer:
Combine pumpkin, evaporated milk, sugar, eggs, butter, cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.
Bake for 30 minutes. Remove from oven; sprinkle with crumb topping. Return to oven; bake for 20 minutes or until custard is set. Cool completely on wire rack.
For crumb topping:
Combine flour, nuts and sugar in medium bowl. Cut in butter (chilled) with pastry blender or 2 knives until mixture resembles course crumbs.

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Dutch Apple Pie
Kristi in Milford, Iowa

7- 8 Apples (peeled and cut)
1 1/4 -1 1/2 c. sugar (depending on tartness of apples)
1 teas. cinnamon (I usually add an additional shake)
1/2 teas. nutmeg
1/2 teas. salt
1/2 c. flour

Mix in a large bowl and microwave until hot, stirring occasionally. Usually 10 minutes of microwaving is just perfect, it starts the apples cooking down. Pour into unbaked crust. Cover with crumb topping crumbled. Bake 375 degrees for 20 minutes.

Crumb Topping

Melt 1/2 c. butter
Add 1 c. flour and 1 c. brown sugar. Mix till crumbley. Crumble onto pie.

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Tom's Pecan Pie
Tom G

9' pie crust

1 T butter, softened
2 T flour
1 C brown sugar, packed
1 C light corn syrup
3 eggs separated
1 t vanilla
1/4 t salt
1-1.5 C pecans
325 degree oven

Mix butter, flour and brown sugar until integrated. Add corn syrup and mix well. Lower speed on mixer and add eggs, one at a time and mix well. Turn up speed and beat until frothy. Lower speed and add vanilla, salt and pecans.
Pour into pie shell and bake for 50 minutes. Depending on oven, make sure the center of the pie is not TOO wigglely, otherwise bake a little longer.

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Colonial Innkeeper's Pie
Bruce in Manhattan, KS:
This is sort of a cake in a pie crust, however the sauce/filling certainly qualifies it as a pie. Very rich.

1 squares unsweetened chocolate
cup water
2/3 cup sugar
cup butter or margarine
1 tsp. vanilla
1 cup sifted all-purpose flour
cup sugar
1 tsp. baking powder
tsp. salt
cup soft shortening
cup milk
tsp. vanilla
1 egg
1 unbaked
9-in. pie shell with high rim
cup chopped pecans or walnuts (optional)

Sauce: Melt chocolate in water; add 2/3 cup sugar. Bring to boil, stirring constantly. Remove from heat. Stir in butter and 1 tsp. vanilla. Set aside.

Batter: Sift flour, cup sugar, baking powder and salt. Add shortening, milk, egg, and tsp. vanilla. Beat 2 minutes.

Pour batter into unbaked pie shell. Stir chocolate sauce and pour carefully over batter. Sprinkle top with nuts (optional). Bake in moderate oven, 350 degrees, for 55 minutes

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Paradise Pumpkin Pie
David T

8-10 servings
1 hours 15 min prep

Cheese Cake Layer
8 oz - Cream Cheese
cup - White Sugar
teaspoon - Vanilla
1 - Egg
Unbaked Deep Dish Pastry Shells

Pumpkin Layer
1 cups - Pumpkin
cup - Sugar
1 teaspoon - cinnamon
teaspoon - nutmeg
teaspoon - ginger
1 pinch - salt
1 cup - Evaporated Milk
2 beaten - eggs
2 tablespoons - Maple Syrup
Walnuts or Pecans, for decorations

1. Preheat oven to 350 Combine cream cheese, sugar, vanilla, egg.
2. Pour into pastry shell.
3. Refrigerate at least 1/2 hour.
4. Combine remaining ingredients except for syrup and nuts.
5. Spoon carefully over cream cheese mixture.
6. Bake 65-70 minutes -- when cool, brush with maple syrup and decorate with walnuts or pecans.

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Harvest Pear Pie
Joe and Deb in Troy, NY:
We find so many things to do with apples every Fall, but we all also love pears as much, picking a peck or two along with our apples. Here's a recipe we came up with after hearing about someone's Grandmothers pear pie. Their pie seemed bland, but the added extracts make this a delicious, and easy pie to make.

Peel and slice pears until you get 4 whole cups

1/3 cup sugar
2 - Tablespoons All purpose flour
1 - 8 oz tub of sour cream (light is OK, don't use fat free)
tsp REAL vanilla extract
tsp lemon extract (lemon juice DOES NOT work as well - it can curdle dairy)
tsp REAL almond extract
1 unbaked pie crust (your favorite recipe)

cup All purpose flour (Soft-as-silk Cake flour is best)
2 Tablespoons butter just melted, don't let it separate
2 Tablespoons brown sugar
1 tsp molasses

In a mixing bowl turn the pears with the sugar and flour.
In a separate bowl combine the sour cream and the extracts and turn into the pear mixture, mixing well but not beating up the pears.
Pour into the raw pie shell
In a small bowl mix the melted butter and the molasses until blended then add the brown sugar and flour and mix with a fork until well blended and crumbly.
Sprinkle the mixture over your pear pie
Bake at 400 degrees for 10 minutes and then reduce the heat to 350, not opening the over. After 40 more minutes check to see if pears are tender with a toothpick (different types take longer)
When pears seem tender take out and cool.

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Steve's Pecan Pie
Steve in Fresno

3 large eggs
1 cup sugar
1/2 teaspoon salt
2 Tbsp melted butter
1 cup light corn syrup
1 1/4 cup pecans
1 tsp Vanilla
1 unbaked 9" pie shell

Preheat oven to 375 F, beat eggs, vanilla, sugar & salt. Add butter & syrup & mix in pecans. Bake 40-45 minutes in pie shell.

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Homemade Mincemeat Filling
Mary Etta in Spirit Lake, Iowa:
This is in my mother-in-law's original handwriting who died 40 years ago. I helped her make it. It takes about a quart of this per pie. The rest can be frozen.

3 bowls of meat cooked (can be chopped beef, hamburger, etc. with a little salt)
1 bowl of mild molasses
1 bowl of cider (I use pickle juice)
2 bowls of raisins (I use more)
5 bowls of chopped apples (can use up to 9 bowls)
1 bowl of vinegar
1 bowl of suet (leave out if you use hamburger)
5 bowls of sugar
1 tsp nutmeg, 2 tbsps cinnamon
3 lemons (grate rind and squeeze juice)

Mix all together except meat and spices
Cook mixture down
Add cooked meat and spices. (My old recipe calls for cloves and allspice. You may use a little)

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Pumpkin Chiffon Pie
JoAnne P:

I don't remember when my Mom's Pumpkin Chiffon pie wasn't the favorite ot our whole family. Even now, 69 years later, it is still requested at all family gatherings. The recipe follows

3 egg yolks
1/2 cup sugar
1 1/4 cup pumpkin
1/2 cup milk
1/2 tsp salt
1/2 tsp Ginger
1/2 tsp cinnamon
1/2 tsp nutmet
1 pkg unflavored gelatin
1/4 cup cold water
3 egg whites - whipped stiff
1/2 cup sugar
1 baked pastry shell

Beat egg yolks and 1/2 cup sugar until thick.
Add pumpkin, milk, salt and spices. cook
either on the stove or in microwave, until bubbly.
Add gelatin softened in cold water and stir until
gelatin dissolves. Cook until bubbly again.
Beat egg whites until stiff then add 1/2 cup
sugar and beat until sugar dissolves then add
egg white mixture to pumpkin while it is still
very hot Stir in well and cool. Pour into baked
pie shell and top with whipped cream.

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Sally in Williston Vermont:

Being a born Vermonter I love to bake with maple syrup. This recipe comes
from my favorite restaurant The Dog Team Tavern, which burned down a few
months ago ,sadly with the owner.



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Self Crust Pumpkin Pie
Judy in Osh Kosh

2 cups canned or cooked pumpkin or yams (1 pound can)
1 cup nonfat dry milk powder
2/3 cup brown or white sugar
1-1/2 teaspoons pumpkin pie spice or cinnamon
2 large eggs
cup flour
teaspoon salt
1 cup water

Preheat over to 350 degrees. Mix all ingredients EXCEPT WATER in large bowl. Then, slowly stir in water, mixing well. Pour in a greased 9-inch pie plate. Bake at 350 degrees for 45 to 55 minutes or until a knife inserted near the center comes out clean.
Makes 8 servings / 130 calories and 2 grams of fat per serving

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Pecan Crumble Pumpkin Pie
John in Jefferson City, MO

Deep dish pie crust

2 eggs, beaten
1 (16 oz) can pumpkin
cup sugar
tsp. salt
1 tsp. cinnamon
tsp. ginger
tsp. cloves
2 Tbl. pure maple syrup
1 (12 oz) can evaporated milk

Pecan crumble topping:
cup all-purpose flour
cup chopped pecans
cup packed brown sugar
3 Tbl. butter, softened

Preheat oven to 375 degrees. Beat eggs until frothy. Add all remaining ingredients in order given, beating only until well blended. Pour filling into prepared crust. Bake for 25 minutes.
Topping: Combine topping ingredients. Remove pie from oven and sprinkle topping over filling. Return pie to oven and bake 25 minutes more or until center is set.

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Chocolate, pecan and caramel tart
Ferelyn and Annette

7 whole graham crackers, broken into pieces
2 tbs. plus 1 cup sugar
6 tbs. unsalted butter, melted
2 oz. bittersweet or semisweet chocolate, chopped
2 cup pecan halves, toasted
cup water
1 cup whipping cream
2 tbs. unsalted butter
6 oz. milk chocolate, chopped

Preheat oven to 350 degrees.

Blend crackers and 2 tbs. sugar in processor until fine crumbs form. Add melted butter; process until moist. Press firmly over bottom and sides of 9 inch tart pan. Bake about 7 minutes. Cool completely on rack.

Stir bittersweet chocolate in double boiler until melted and smooth. Pour onto crust. Spread over bottom. Arrange 1 1/2 cup pecans in single layer over chocolate. Mix cup water and 1 cup sugar in heavy pan. Stir over medium heat until sugar dissolves. Increase to medium-high heat; boil without stirring until syrup is amber (about 6 minutes). Remove from heat. Add cup cream and 2 tbs. butter. Set over low heat; stirring until smooth (1 minute). Pour over pecans. Chill until set (45 minutes). Stir milk chocolate and 1/4 cup cream in pan over low heat. Pour over caramel and spread. Arrange cup pecans around edge. Chill 8 hours and up to 1 day.

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Grandma's Buttermilk Pie

9 inch unbaked pie shell - flour or graham cracker (flour's better)

1 Cup Sugar
Cup Flour
pinch of salt
2 Cups Buttermilk
3 Eggs (or egg substitute)
1 Tsp Vanilla
Cup Melted Butter or Oil

Mix the sugar, salt and flour, add buttermilk, beaten eggs, vanilla and shortening, Mix well! then pour it into the pie crust and bake at 350 from 35 to 45 minutes Hint: Use a pie bird to cut down on the water.

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