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Cooking For Fun

Pies Galore


One of my favorite desserts has always been pies. The smell of a pie baking evokes memories of Mom and Grandma's kitchen. Although my Mom could not make a cream pie (we fondly called them "spoon pies") she did make some others that were great! I hope you all enjoy the pie recipes which appear on these pages. If you have a favorite pie recipe to share, please send it along. I'll be happy to add it to our selection.

Leilani Devries


Orangesicle Pie
1 can (14 oz) sweetened condensed milk (not evaporated)
4 egg yolks
1/2 cup orange juice
1 tbsp grated orange peel
1 prepared graham cracker crumb pie crust (6 oz)
1 pkg (3 oz) cream cheese, softened
1/3 cup confectioners' sugar
1/4 cup sour cream
1/4 tsp vanilla
1 can (11 oz) mandarin oranges, drained

Heat oven to 325 F. In a large bowl, combine sweetened condensed milk, egg yolks, orange juice and peel; mix well (it will be thin). Turn into crust. Bake 35 minutes or until a knife inserted near the center comes out clean.

Meanwhile, in a small mixing bowl, combine cream cheese, confectioners' sugar, sour cream and vanilla. Beat until smooth and well-blended. Fold in mandarin oranges. Spread mixture evenly on top of pie. Bake 10 more minutes. Cool; chill thoroughly before serving. Makes 6-8 servings.

CFF Shared by Leilani


Snowflake Pie
1/2 cup sugar
1/4 cup flour
1 tbsp unflavored gelatin
1/2 tsp salt
1 3/4 cups milk
3/4 tsp vanilla
1/4 tsp almond extract
3 egg whites, see note
1/4 tsp cream of tartar
1/2 cup sugar
1/2 cup whipping cream, whipped
1 cup moist shredded coconut
1 (10-inch) pie shell, baked and cooled
Additional coconut for garnish
Crushed strawberries or raspberries for garnish

Blend 1/2 cup sugar, the flour, gelatin and salt in a saucepan. Gradually add milk. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute.

Place pan in a larger pan of cold water and let chill until mixture mounds slightly when dropped from a spoon. Blend in vanilla and almond extract.

Whip the egg whites, gradually adding cream of tartar and 1/2 cup sugar, to make a meringue. Fold gelatin mixture into the meringue. Gently fold in whipped cream. Fold in 1 cup coconut. Pile mixture into a prepared pie shell. Sprinkle with additional coconut. Chill several hours, until set. Serve cold, topped with crushed strawberries or raspberries.

Note: The U.S. Department of Agriculture warns against consuming raw egg whites. Pasteurized dried or liquid egg whites can be substituted.

CFF Shared by Leilani


Millionaire Pie
1 pkg (8 oz) cream cheese, softened
1/2 cup plus 3 tbsp sugar, divided
1 can (8 oz) crushed pineapple with juice
1 cup grated coconut
1 cup chopped pecans
2 cups heavy whipping cream, well-chilled
10-inch graham cracker crust

In a large bowl and using an electric mixer, cream together cream cheese and 1/2 cup sugar. Beat on high speed 3-4 minutes. Using a wood spoon, stir in crushed pineapple, coconut and pecans. Mix well.

In a metal bowl, beat whipping cream with an electric mixer until foamy. Gradually add 3 tbsp sugar and continue to whip until cream holds soft peaks. Stir 1/3 of the whipping cream into the cream cheese mixture to lighten it. Fold in remaining whipped cream.

Transfer mixture to prepared pie crust, smoothing the top with the back of a spoon. Chill at least 4 hours before serving. Makes 6-8 servings.

CFF Shared by Leilani


Carole’s Blue Ribbon Raisin Pie
3/4 cup seeded raisins, washed
2 1/4 cups water
1 1/2 cups sugar
4 1/2 Tablespoons flour
1 egg well beaten
3 tbsp lemon juice
3 tsp grated lemon rind
1/8 tsp salt

Soak raisins in water 2 hours. Mix sugar and flour, add to egg. Add seasonings, raisins, and liquid. Cook over hot water 15 minutes (double boiler) or until thickened, stirring occasionally. Cool. Line pie plate with a plain pastry. Fill with mixture; arrange strips across top in lattice fashion. Bake about 25 minutes until golden brown.

CFF Shared by Carole


The Ultimate Strawberry Pie
Crust:
1 1/2 cups all-purpose flour
1/2 tsp salt
2 tbsp sugar
2 tbsp cold milk
Filling:
2 pkg (one 8-oz, one 3-oz) cream cheese, softened
4 tbsp sugar
1 quart fresh whole strawberries
2 squares (1 oz each) semisweet chocolate, melted
1 tbsp finely chopped pistachios, pecans or walnuts

Combine all crust ingredients; press onto the bottom and sides of a 9-inch pie plate. Do not prick. Bake at 400 F for 12-15 minutes or until golden brown. Cool. In a mixing bowl, beat cream cheese and sugar until smooth. Add about 3/4 cup of the strawberries; beat until just bits of berry remain. Spread into cooled pie shell. Melt chocolate over low heat; dip tips of remaining strawberries into chocolate. Arrange, tips up, over cream cheese layer. Sprinkle with nuts. Chill thoroughly. Cut with a sharp knife. Yield: 8 servings.


Sour Cream-Lemon Pie
1 cup sugar
3 1/2 tbsp cornstarch
1/2 cup fresh lemon juice
1 tbsp grated lemon peel
3 egg yolks, lightly beaten
1 cup milk
1/4 cup butter
1 cup (8 oz) sour cream
1 pie pastry (9 inches), baked
1 cup heavy cream, whipped
Lemon twists for garnish, optional

Combine sugar, cornstarch, lemon juice, peel, egg yolks and milk in a heavy saucepan; cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream; pour into pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator. Yield: 6-8 servings.


Creamy Pineapple Pie
Pineapple Layer:
1/3 cup sugar
1 tbsp cornstarch
1 can (8 oz) crushed pineapple, undrained
Cream Cheese Layer:
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 tsp salt
2 eggs
1/2 cup milk
1/2 tsp vanilla
1 unbaked pie shell (9 inches)
1/4 cup chopped pecans

Combine sugar, cornstarch and pineapple in a small saucepan. Cook over medium heat; stirring constantly until thick and clear. Set aside to cool. In a mixing bowl, blend cream cheese, sugar and salt. Add eggs, one at a time, beating after each addition. Blend in milk and vanilla (mixture may look slightly curdled). Spread cooled pineapple layer over bottom of pie shell. Top with cream cheese mixture; sprinkle with pecans. Bake at 400 F for 10 minutes; reduce heat to 325 F and bake for 50 minutes. Cool. Yield 6-8 servings.


Peanut Butter Crunch Pie
1/2 cup crunchy peanut butter
2/3 cup confectioners' sugar
1 pie shell (10 inches), baked
Filling:
2/3 cup sugar
3 tbsp cornstarch
1 tbsp all-purpose flour
1/2 tsp salt
3 egg yolks, lightly beaten
3 cups milk
2 tbsp butter
1 tsp vanilla
Meringue:
3 egg whites
1/4 cup sugar
1/4 tsp cream of tartar
1 tsp cornstarch

Combine peanut butter and confectioners' sugar until crumbly; reserve 2 tbsp for garnish. Sprinkle the rest over bottom of pie shell. For filling, combine sugar, cornstarch, flour, salt, egg yolks; milk and butter in a medium saucepan; bring to a boil, stirring constantly. Cook for 2 minutes. Remove from heat; add vanilla. Pour over peanut mixture in crust. In a small bowl, beat egg whites until foamy; add sugar gradually, beating until smooth and stiff. Spread over filling, sealing edges. Sprinkle with reserved peanut butter mixture. Bake at 350 F for about 10 minutes or until meringue is lightly browned. Store in the refrigerator. Yield: 8 servings.


Chocolate Angel Pie
Meringue Shell:
2 egg whites
1/8 tsp cream of tartar
1/2 cup sugar
Filling:
1 cup (6 oz) semisweet chocolate chips
3 tbsp strong coffee
1 tsp vanilla
1 cup heavy cream
Chopped nuts, optional

In a mixing bowl, beat egg whites with cream of tartar until foamy. Add sugar, 1 tbsp at a time, beating until soft peaks form. Spread in a well-greased 9-inch pie pan. Bake at 275 F for 50 minutes. Cool. For filling, melt chocolate chips in a double boiler over hot but not boiling water. Stir in coffee until smooth. Remove from the heat; stir in vanilla until well blended. Cool. In another mixing bowl, beat cream; fold in chocolate mixture. Pour into the meringue shell. Sprinkle with nuts if desired. Chill for several hours. Yield: 6-8 servings.


Fresh Blueberry Cream Pie
1 cup (8 oz) sour cream
5 tbsp all-purpose flour, divided
3/4 cup sugar
1 tsp vanilla
1/4 tsp salt
1 egg, beaten
2 1/2 cups fresh blueberries
1 unbaked pastry shell (9 inches)
1 1/2 tbsp butter
3 tbsp chopped pecans or walnuts

In a mixing bowl, combine sour cream, 2 tbsp flour, sugar, vanilla, salt and egg; beat 5 minutes on medium speed or until smooth. Fold in blueberries. Pour into pie shell; bake at 400 F for 25 minutes. Combine butter, nuts and remaining flour. Sprinkle over pie. Bake 10 more minutes. Chill. Keep refrigerated. Yield: 6-8 servings.


Aunt Mary's Grape Pie
1 1/2 lbs. (about 4 C.) Concord grapes
1 cup sugar
1/3 cup flour
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
1 tbsp lemon juice
2 tbsp melted butter
Crumb Topping:
1/2 cup flour
1/2 cup sugar
1/4 cup butter

Mix flour and sugar together and "cut" in butter until crumbly.

For filling: Slip skins off grapes & set aside. Bring pulp to boil, reduce heat & simmer 5 minutes. Press through sieve to remove seeds.

Combine dry ingredients and add to pulp. Add grape skins and mix all together. Pour into unbaked pie shell and sprinkle with crumb topping and bake for 40 minutes at 400F. Bake on cookie sheet in case of boil over.

This wonderful Grape Pie Recipe is from my Great-Aunt Mary.

CFF Shared by Debbie in Indiana


Pineapple Sour Cream Pie
Crust:
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
3 tbsp sugar
Filling:
1/3 to 1/2 cup sugar
1/4 cup all-purpose flour
1/ tsp salt
2 1/2 cups crushed pineapple,undrained
1 cup (8 oz) sour cream
1 tbsp lemon juice
2 egg yolks, lightly beaten
Meringue:
2 egg whites
1/4 tsp cream of tartar
1/4 cup sugar

Combine crust ingredients; blend well witha fork. Spoon into 1 9-in. pie pan; press to make an even crumb layer. Bake at 357 F for 8 minutes. Set aside to cool.

For filling, combine sugar, flour and salt in a medim saucepan. Stir in pineapple, sour cream and lemon juice; cook and stir over medium heat until mixture comes to boil. Cook 2 minutes. Stir 1/2 cup of hot mixture into egg yolks; return all to the saucepan. Cook for 2 minutes more, stirring constantly. Cool slightly. Spoon into crust. In a small bowl, beat egg whites with cream oftartar until soft peaks form. Add sugar gradually, beating until stiff peaks form. Spread over filling; seal edges. Bake at 350 F for 12-15 minutes or until golden brown. Store in the refrigerator. Yield: 6-8 servings.


Harvest Grape Pie
5 1/3 cups Concord grapes
1 1/3 cups sugar
1/4 cup all-purpose flour
1 1/4 tsp fresh lemon juice
Dash salt
1 1/2 tbsp butter
Pastry for a double-crust pie (9 inches)

Remove and save skins from grapes by pinching grapes at end opposite the stem (pulp pops out). Put the pulp in a saucepan (do not add water); bring to a rolling boil. While mixtur is hot, rub through strainer (or use food mill) to remove seeds. Mix strained pulp with reserved grape skins. Combine sugar and flour; mix lightly with grape mixture. Sprinkle with the lemon juice and salt. Pour into pastry-lined pie pan. Dot with butter. Cover with top crust or top with decorative pastry cutouts. If using a full top crust, cut slits and seal and flute edges. Bake at 425 F for 35 - 45 minutes or until the top crust is nicely browned and juice is thickened. Cool before serving. Yield: 6-8 servings.


Peach Praline Pie
4 cups sliced peeled ripe peaces (about 3 lbs)
1/2 cup sugar
2 tbsp quick-cooking tapioca
1 tsp lemon juice
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup chopped peans
1/4 cup butter
1 unbaked pie pastry (9 inches)

Combine peaches, sugar, tapioca and lemon juice in a larg bowl; let stand for 15 minutes. Combine flour, brown sugar and pecans in a small bowl; cut in butter until crumbly. Sprinkle a third of the crumb mixture over bottom of pie shell; cover with peach filling. Sprinkle remaining crumb mixture on top, allowing the peach layerto show if desired. Bake at 450 F for 10 minutes; reduce heat to 350 F and bake for 20 minutes or until peaches are tender and topping is golden brown. Yield: 6-8 servings.


Texas Pecan Pie
5 eggs
3 tbsp butter, melted
1/2 cup sugar
1 1/4 cups light corn syrup
1 tsp vanilla
1/4 tsp salt
3 tbsp all-purpose flour
2 cups pecan halves
1 unbaked pie shell (10 inches)

In a bowl, beat eggs lightly. Add butter, sugar, corn syrup, vanilla, salt, flour and pecans. Pour into pie shell. Bake at 350 F for about 40 minutes or until center is soft but not quite set. Yield: 8 servings.


Fresh Fruit/Cheese Pie
Crust:
1 cup walnuts, chopped
1/2 cup butter, softened
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 tsp vanilla
Filling:
4 cups fresh fruit (peaches, nectarines, strawberries, raspberries, banana, kiwifruit, blueberries and/or pineapple)
1 cup plain yogurt
1 cup small-curd cottage cheese
1/2 cup crushed pineapple, drained
1/4 cup shredded coconut
Additional fruit for garnish

In a medium bowl, blend nuts, butter, flour, brown sugar and vanilla with a fork. Press evenly into a buttered 9-inch pie plate; bake at 350 F for 10-15 minutes or until lightly browned. Cool on wire rack. Cut fruit into bite-size pieces; layer over crust. In a blender, mix the yogurt and cottage cheese until smooth; add pineapple and blend until mixture reaches desired consistency. Pour over fruit. Sprinkle with coconut. Chill several hours before servings. Decorate with fruit slices. Yield: 12 servings.


Red, White and Blue Berry Pie
1 1/2 cups sugar
4 1/2 tbsp cornstarch
1 1/2 cups water
4 1/2 tbsp raspberry-flavored gelatin mix
1 pint fresh or frozen whole unsweetened blueberries
1 tsp fresh lemon juice
1 pint fresh or frozen whole unsweetened raspberries
1 pie shell (9 inches), baked
4 oz cream cheese, softened
1/3 up confectioners' sugar
4 oz frozen whipped topping, thawed

Combine sugar, cornstarch and water in a medium saucepan, stirring to dissolve. Cook until thick and clear. Add geltin; stir until dissolved. Divide mixture in half. Stir blueberries and lemon juice into one half; spread over bottom of pie shell. Refrigerate. Gently fold raspberries into remaining half; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Mix in whipped topping; spread over blueberry layer. Refrigerate until set. Carefully spread raspberry mixture on top. Chill at least 4 hours before servings. Yield: 8 servings.


Rhubarb Custard Pie
3 cups diced fresh or frozen rhubarb (1/4-inch pieces)
3 tbsp all-purpose flour
1 cup sugar
1 unbaked pie shell with high sluted edge (9 inches)
3 eggs, separated
1 tbsp sour cream
Topping:
1 1/2 cups rolled oats
1 cup packed brown sugar
1/2 tsp cinnamon
1/4 cup butter

Place rhubarb in a large bowl. Combine flour and sugar; add to rhubarb. Set aside. Brush the bottom and sides of pie crust with egg whites. Beat egg yolks and sour cream until thick; add to the rhubarb mixture. Pour into crust. Combine topping ingredients; spread evenly over filling. Bake at 400 F for 10 minutes; reduce heat to 350 F and bake 50 minutes more. Store in the refrigerator. Yield: 6-8 servings.


Frozen Peach Cream Pie
1 can (14 oz) sweetened condensed milk
Juice of 2 large lemons (about 1/2 cup)
1 cup heavy cream, whipped
2 cups sliced peeled ripe peaches, cut into small pieces
1 graham cracker crust (9 inches), chilled

Mix milk with lemon juice (mixture will thicken). Fold in whipped cream and peaches. Pour into crust. Freeze until firm. Serve frozen. Yield: 6-8 servings.

Note: Raspberries, boysenberries, strawberries or fresh apricots can be used in place of peaches.


Raspberry Lime Pie
1 can (14 oz) sweetened condensed milk
1/2 cup lime juice
1 carton (8 oz) frozen whipped topping, thawed
Few drops red food coloring, optional
1 cup fresh raspberries
1 graham cracker crust (9 inches), baked and cooled
Additional raspberries, fresh mint and/or lime slices for garnish, optional

In a mixing bowl, stir together milk and lime juice (mixture will begin to thicken). Mix in whipped topping and food coloring, if desired. Gently fold in raspberries. Spoon into crust. Chill. Garnish with raspberries, mint and/or lime if desired. Yield: 8 servings.


 

If you have comments or suggestions, email us at
devriesb@vianet.ca

Webpage designed and maintained by Leilani Devries