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Butter Tart Pie
In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or raisins. Pour in pie shell. Bake in 400F for 5 minutes. Remove heat to 250F. Bake for about 30 minutes longer or till centre is just firm to the touch, covering edges of pastry with foil if browning too much. Let cool completely before cutting.
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Buttermilk Pie
Mix sugar and flour together. Add eggs, then margarine. Stir in buttermilk. Add lemon extract. Pour into pie shell. Bake at 400 F 30 to 35 minutes until pie is set. Serve at room temperature.
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Butterscotch Cream Pie
Prepare and bake the crust.
To make the filling, combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture. Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. Spread the cooled filling evenly in the cooled crust. To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak. Use a hand mixer on medium speed or a heavyduty mixer fitted with the whisk. Spread the cream over the filling, making sure it touches the edges of the crust all around.
Yield: One 9 inch pie
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Candy Apple Cheese Pie
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared pastry shell. Arrange apple slices over filling. In small saucepan, over LOW heat, dissolve cinnamon candies in 1/4 cup water. Stir together remaining 2 tbs. water and cornstarch; add to cinnamon mixture. Cook and stir until mixture thickens and boils. Remove from heat; cool slightly. Drizzle over apples. Chill 3 hours or until set. Refrigerate leftovers.
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Candy Apple Pie
In a large bowl, toss apples with lime juice. Combine dry ingredients; add to the apples and toss lightly. Place bottom pastry in a 9 inch pie plate; fill with apple mixture. Dot with butter. Cover with top crust. Flue edges high; cut steam vents. Bake at 400 for 40 to 45 minutes or until golden brown and apples are tender. Meanwhile, for topping, melt butter in a small saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from the heat and stir in pecans. Pour over top crust. Return to the oven for 3 to 4 minutes or until bubbly. Serve warm.
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Candy Bar Pie
Heat oven to 450 F. Prepare pie crust according to package instructions for FILLED ONE-CRUST PIE using 9 inch pie pan. Bake at 450 F. for 5-7 minutes or until very light golden brown. Remove from oven;cool. Reduce temperature to 325 F.
Cut candy bars in half lengthwise; cut into 1/4 inch pieces. Place candy bar pieces over bottom of partially baked crust. In small bowl, combine sugar & cream cheese;beat until smooth. Add eggs one at a time, beating well after each addition. Add sour cream & peanut butter, beating until mixture is smooth. Pour over candy bar pieces. Bake at 325 F. for 30-40 minutes or until center is set. Cool completely.
In small saucepan, heat whipping cream until very warm. Remove from heat; stir in chocolate chips. Stir until chips are melted & mixture is smooth. Spread over top of pie. Refrigerate 2-3 hours before serving. Store in refrigerator. 10 SERVINGS
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Caramel Pie
Bring brown sugar and butter to a boil in saucepan. Thin out with the hot water. Mix the cornstarch, vanilla and yolks of 2 eggs with a little water and add to hot mixture, stir until thickened. Cool and put in baked pie shell. Make meringue and put on top. Brown in 350 oven 10 min.
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Caribbean Fudge Pie
Cream the butter and brown sugar together in a bowl until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the cooled chocolate, coffee powder, and rum flavoring, blending well. Stir in the flour and the chopped walnuts and turn into the unbaked pie shell. Arrange the walnut halves in a circle around the edge of the pie. Bake in a preheated 375 degree F. oven for 25 minutes or until set around the edge. Cool on a wire rack.
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Carrot Pie
FILLING AND ASSEMBLY: Heat oven to 450 degrees. Mix all ingredients together at medium speed of electric mixer, blending thoroughly. Pour into pie shell and bake at 450 degrees for 5 minutes. Reduce heat to 325 degrees and continue cooking for 45 minutes, or until pie is set. Let cool about 10 minutes before serving.
PIECRUST: Mix flour and salt together in a bowl. Cut vegetable shortening into flour until mixture resembles course meal. Sprinkle with ice water, 1 tablespoon at a time, mixing quickly with a fork after each spoonful. Add only enough water so dough holds together and can be formed into a ball. Divide dough into 2 equal portions and form each into a smooth ball, handling as little as possible. Roll one portion out onto lightly floured surface. Place rolled dough in a 9-inch pie plate; trim and flute edges.
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Cheese Custard Pie
Put cottage cheese through a sieve. Add sugar, flour, egg yolks, milk and vanilla extract. Mix well.
Beat egg whites until stiff. Fold egg whites into mixture,
Pour into crust and bake for 3/4 hours in a medium oven (350 degrees).
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Cheesecake Fruit Pie
Preheat oven to 350. Prepare a 9\" pie pan with cooking spray and flour; set aside. To prepare crust, combine corn flake crumbs and oil in a small mixing bowl. Press into prepared pan. Bake for 10 minutes. In a saucepan, heat marshmallows and milk over low heat until marshmallows are melted. Cool 10 minutes. In a mixing bowl, combine sour cream, cream cheese, and vanilla extract. Mix until all is smooth. Stir in marshmallow mixture and fruit cocktail. Turn into prebaked crust. Chill until set.
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Cherry Breeze Pie
1. Thaw Cool Whip thoroughly and soften cream cheese.
2. Whip together all ingredients.
3. Fill crust (butter crust is better) and chill several hours.
4. Top with desired fruit topping (cherry is best).
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Chess Pie
Combine filling ingredients in mixing bowl;beat on high speed 3 to 5 minutes or until very well mixed.Pour into pastry shell. Bake @ 350 degrees 25 to 35 minutes or until golden brown and firm.Cool before serving.
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Chocolate Chess Pie
Mix sugar, cocoa and margarine. Stir well. Add eggs and beat with electric mixer for 2 1/2 minutes. Add milk and vanilla. Mix well. Pour into unbaked Deep Dish pie shell. Bake for 45 minutes at 325ø.
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Chocolate Meringue Pie
Combine 1 cup sugar, cornstarch, and salt in a heavy saucepan; mix well. Combine milk and egg yolks; beat with a wire whisk 1 to 2 minutes or until frothy. Gradually stir into sugar mixture, mixing well. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat; add chocolate, butter, and vanilla, stirring until chocolate and butter melt. Spoon mixture into pastry shell; set aside. Beat egg whites and cream of tartar at high speed of an electric mixer 1 minute. Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over hot filling, sealing to edge of pastry. Bake at 350 degrees for 10 to 12 minutes or until golden brown. Yield: one 9-inch pie.
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Chocolate Pecan Pie
Preheat oven to 350 degrees. Prepare crust according to package directions. Roll out on lightly floured board into circle 2 inches larger than 9-inch pan. Line pie plate with pastry. Trim pastry edge, leaving overhang and fold overhang under and flute edges. Set aside. In 2 quart saucepan over low heat, melt butter and chocolate together until smooth. Remove saucepan from heat. With fork, beat in corn syrup, sugar, vanilla, salt and eggs. Beat until well blended. Arrange pecans on bottom of pie crust. Carefully pour egg mixture over pecans. Bake 1 hour or until knife inserted 1 inch from edge comes clean. Cool on rack. Serve garnished with whipped cream or make your own favorite crust.
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Chocolate Pie
Mix flour,cocoa,sugar.Add egg yokes.Add milk a little at a time until you have the dry ingredients and eggs mixed well. Add vanilla and butter. Cook over medium heat until thick stirring constantly.Pour into baked pie shell. Top with meringue and brown. Makes 2 - 8 inch pies from filling.
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Chocolate Turtle Pie
YIELD: One 9-inch pie Preheat the oven to 350. MAKE THE CRUST: In a medium bowl, blend the graham cracker crumbs, butter and sugar. Stir in the milk chocolate. Press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate until ready to use. PREPARE THE FILLING: In a heavy medium saucepan, dissolve the sugar in the water over low heat, stirring constantly. Bring to a boil over medium-high heat, then let boil without stirring until the syrup turns a light amber. While the syrup is boiling, brush down the sides of the pan from time to time with a wet pastry brush to prevent crystals from forming. Remove the pan from the heat and stir in the hot cream (be careful, it will bubble rapidly). Continue stirring, over heat if necessary, until all of the caramel is dissolved into the cream. In a medium bowl, lightly beat the egg yolks. Whisk about 1/2 c. of the hot caramel cream into the eggs to warm them. Transfer the warmed eggs to the caramel cream in the saucepan. Stir in the chopped semisweet chocolate and the vanilla, stirring until melted and smooth. Pour the filling mixture into the pie crust. Sprinkle the pecans and chocolate chips on top. Bake for about 35 min., or until the center is just set. Transfer to a wire rack to cool completely, then refrigerate until firm, about 4 hrs.
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Coconut Cream Pie
Preheat oven to 350~. In a med. saucepan, combine egg yolks and half & half; mix well. Add sugar, flour, and salt. Cook over med. heat until thick; stirring constantly. Remove from heat. Add butter, vanilla, and 1 cup of coconut. Pour into baked pie shell. Spread meringue over filling, sealing edges to crust, and sprinkle with 1/3 cup remaining coconut. Bake for 12 to 15 mins. Makes 6 to 8 servings. Meringue: Beat egg whites with vanill and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff.
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Classic Mud Pie
CRUST:
Combine over hot (not boiling) water, 1/2 C chocolate chips and butter, stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs, stir until well blended. Press into 9-inch pie pan. Chill until firm.
FUDGE SAUCE:
Combine over hot (not boiling) water remaining 1 1/2 C chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remover from heat, stir in coffee flavored liqueur. Chill 10 minutes. Spread 1/2 C sauce on bottom of chocolate cookie crust. Chill 15 minutes.
FILLING:
In large bowl, combine ice cream and coffee flavored liqueur. Pour over Fudge Sauce layer in pie pan. Freeze several hours or until firm. Serve with remaining warm Fudge Sauce and Whipped Cream if used. Makes 1 9-inch pie
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