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- My
husband says he onlylikes two kinds of
pie..."hot pie and cold pie".
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~Martha
Stewart's Pefect Pie Shell~
Notes:
This is from her cookbook.
Ingredients:
1 C All Purpose Flour
1/4 tsp. salt
3/4 Stick of Butter
1 1/2 Tbsp. Shortening
1/8 C Ice Water
Preparation:
Put flour and salt in the bowl of food processor.
Cut the butter and shortening into the flour.
Process a few seconds until the mixture resembles
a coarse meal. Drop water very slowly and process
briefly. The entire process should take about 20
- 30 seconds. Remove dough wrap in plastic wrap
and chill for 1 hr. Remove from refrigerator and
let stand for 15 min. before rolling out. Bake in
a 400 oven until done. Can be doubled for top and
bottom crust.
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~Texas Pecan Pie~
A classic pie!
- 1/2
cup butter
- 1 cup
sugar
- 1/4
tsp. salt
- 2
eggs, beaten
- 1 c.
light corn syrup
- 1
tsp. vanilla
- 1 cup
chopped pecans
- 1-9
inch unbaked pie shell
In mixing bowl, cream butter
and sugar until light. Add salt. Mix in beaten
eggs, corn syrup, vanilla, and pecans. Mix well.
Pour batter into pie shell. Bake at 300 degrees
for 1 hours or until set.
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~Creamy Cherry Pie~
- 16 oz
can cherry pie filling
- 1/2
tsp. almond extract
- 1 8-
pkg. softened cream cheese
- 1 cup
powdered sugar
- 1 cup
heavy whipping cream
- 1
9" graham cracker or shortbread
crust
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- Combine
pie filling and extract and set aside.
Cream powdered sugar and cream cheese
together Whip cream and fold into cream
cheese mixture.
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- Spoon
into crust. Spread cherry pie filling
over all. Chill and serve.
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~Frozen Summer Pie~
- 6-oz
can of frozen orange juice concentrate
- 1 pt.
softened vanilla ice cream
- 3-1/2
cups whipped topping (Cool Whip)
- prepared
graham cracker crust
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- In a
large bowl, beat frozen juice concentrate
for 30 seconds. Blend in ice cream. Fold
in whipped topping. If necessary, freeze
until it mounds with a spoon. Spoon into
prepared crust and freeze 4 at least four
hours. Let stand at room temperature 10
minutes before cutting. Top with
additional whipped topping, if desired.
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~Pink
Lady Pie~
- 2
cups diced rhubarb
- 1 cup
sugar
- 1/2
cup water
- 3 oz.
pkg. strawberry jello
- 1 T
lemon juice
- 2
cups whipped topping
- 1
prepared and baked pie shell
- (You
can also use a graham cracker crust)
Cook rhubarb, sugar and
water slowly until rhubarb is tender. Make sure
liquid equals 1 cup after cooking. Add dry jello
and stir until dissolved. Let cool. Add lemon
juice and cool to room temperature. Fold in
whipped topping. Spoon into shell and chill.
Additional whipped topping is pretty on this pie.
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~Jeanne's
Coconut Cream Pie~
- 9 oz
vanilla pudding
- 5 oz
Cool Whip, thawed
- 4 1/2
cups milk
- 1 1/2
cups coconut 1/2 cup toasted coconut
- 2
baked pie shells
Preparation
Instructions: Mix first 4 items.
Pour in baked pie shells and
top with toasted coconut. Chill. Makes 2 pies.
Recipe from Jeanne Caron (Jeanne's Tea Room)
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~Toasted
Coconut Cream Cheese Pie~
- 3 oz.
pkg. instant vanilla pudding
- 8 oz
softened cream cheese
- 1/2
c. powdered sugar
- 1/2
tsp vanilla
- 1 -8
oz pkg. thawed Cool Whip
- 3/4
c. toasted coconut
- 1-10"
baked pie crust
Prepare pudding according to
package directions. Combine cream cheese and
powdered sugar and beat until smooth. Add the
vanilla. Fold in Cool Whip and pudding. Pour into
baked pie shell. Top with the toasted coconut
(place on baking pan and broil until lightly
brown. Watch carefully!) Chill and sprinkle over
pie filling. Chill and serve.
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~Ritz
Cracker Pie~
- 3 egg
whites,
- 1
teaspoon baking powder,
- 1 cup
sugar,
- 20
Ritz crackers crumbled,
- 3/4
cup pecans,
- 1
tablespoon vanilla,
- whipped
cream
Whip eggs whites. Add baking
powder, sugar, Ritz crackers, pecans and vanilla.
Bake in greased pie plate for 30 minutes at 350
degrees. Cool and top with whipped cream.
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~Mock Apple Pie~
2 (9 inch) pie shell
36 buttery round crackers
1-3/4 cups water
2 cups white sugar
1-1/2 teaspoons cream of tartar
2 tablespoons cider vinegar
2 tablespoons butter
1/2 teaspoon ground cinnamon
1 Preheat oven to 425
degrees F (220 degrees C). Arrange crackers in a
pastry-lined pie pan and set aside. In medium
saucepan, combine water, sugar, and cream of
tartar. Stir well and bring to a boil. Reduce
heat and simmer for 15 minutes. Remove from heat.
Stir in vinegar. Cool sugar mixture, then pour
over crackers. Dot crackers with butter and
sprinkle with cinnamon. Cover with second pastry
shell. Seal edges and cut steam vents in top.5
Bake in preheated oven for 30 minutes or until
crust is golden brown. Cool and serve with ice
cream or whipped cream if desired.
- Always
more to come...
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