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Cookie Cream Pie
Pour half and half into large bowl. Add pudding mix. Beat at low speed umtil well blended, about 1 minute. Let stand 5 minutes. Fold in Cool Whip and crushed cookies. Pour into baked pie shell. Freeze about 6 hours. Remove and let stand 10 minutes before serving.
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Cottage Cheese Pie
Press the cheese through a sieve 2 times. Add the butter, sugar,salt,flour,lemon rind,unbeaten egg yolks,chopped raisins,nuts and milk. Stir well.Beat the egg whites until stiff.Fold into cheese mixture.Bake in moderately hot oven (400 degrees) for 30 minutes or until browned and firm.
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Custard Pie
Combine ingredients;pour into 9" pastry-lined pan or pie plate. Bake @ 400 degrees 10 minutes.Then bake @ 300 degrees 50 to 60 minutes.Cool.Top with whipped cream.
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Dirt Pie
Pour milk into bowl. Add pudding mix; beat until well blended; let stand 5 minutes. Fold in Cool Whip. Stir in 1 cup of the cookies and the "rocks" into pudding mixture. Spoon into graham cracker pie crust. Sprinkle with remaining cookies. Freeze until firm; about 4 hours.
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Dutch Apple Pie
Preheat oven @ 375 degrees. Brush bottom and sides of crust evenly with egg yolk; bake on baking on baking sheet until light brown, about 5 minutes. Remove crust from oven. Combine sliced apples, lemon juice,1/2 cup sugar,1/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. Mix well and spoon into crust. Mix remaining flour, sugar, brown sugar and butter with fork until crumbly. Sprinkle topping mixture evenly over apples. Bake on baking sheet until topping is golden and filling is bubbling; about 50 minutes. Cool thoroughly on wire rack, at least 4 hours. Serve at room temperature.
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Easy Caramel Apple Pie
Combine 10 caramel candies, each cut into 4 pieces, and flour. Add chopped Jonathan or Rome apples, caramel ice cream topping, and lemon juice. Mix well. Pour mixture into a frozen, regular 9" Pet Ritz pie crust and sprinkle with pecan pieces. Bake at 375øF on a preheated baking sheet for 40-45 minutes. Store at room temperature.
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Eggnog Pie
Prepare the pie shell:
Combine the flour, sugar and salt in a small bowl and then cut in the shortening using a pastry blender. When the mixture resembles coarse cornmeal, add about 1/4 cup of ice water and using your hands, but working the dough as little as possible (you want it to stay as cold as possible), mix in the water. Add more water if needed to produce a dough that will hold together in a ball.
Roll out to about 1/4 inch and then fold the circle of dough into quarters and place in a 9-inch pie pan. Turn the edges under and, using your thumb and forefinger, press a fluted design into the edge. Using a fork, prick the pastry all over the bottom of the shell and also around the sides. Bake at 400F for about 15 minutes or until golden brown. Remove from oven and cool to room temperature.
Make the filling:
Sprinkle the gelatin over 1/2 cup of the milk, stir it in gently and allow it to soften. In the top portion of a double boiler combine the cornstarch, salt and 3 Tbsp of the sugar and add the rest of the milk and the egg yolks whick have been slightly beaten. Stirring constantly, cook over simmering water until the mixture thickens. Remove from heat, cover and allow to rest for 10 minutes.
Stir the gelatin mixture into the thickened milk mixture. Return to the heat and cook for 5 minutes while you stir constantly. Remove from the heat. Cover and place in the refrigerator to cool until chilled.
Beat the egg whites until frothy and add the rest of the sugar as you beat until they become quite firm. Add the brandy or rum (or extracts) to the chilled thickened milk mixture. Fold in the beaten egg whites. Pour into the cooled pie shell and sprinkle nutmeg on the top. Chill at least 1 hour before serving.
YIELD: 8 servings
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Favorite Lemon Pie
Cut crusts from bread slices. Dip slices in bowl of water to soften; squeeze out water. Use enough bread to make 1 cup, but do not pack too tighlty. Put bread, sugar, egg yolks, lemon juice and butter in top of double boiler. Cook until mixture thickens; then spoon into pie shell.
Beat egg whites until frothy; gradually add sugar, and continue beating until mixture forms peaks. Spread meringue over filling. Bake at 350 degrees about 20 minutes or until meringue is brown.
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Fluffy Peanut Butter Pie
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Spread crumb mixture evenly in pie pan. Chill 1 hour, or until firm. Or, bake in a 375 oven for 10 minutes or until edges are brown. Cool on rack before filling. To prepare filling, combine cream cheese, sweetened condensed milk, peanut butter, lemon juice, and vanilla extract. Mix until smooth. Fold in whipped topping. Turn into crust. Chill 4 hours or until set.
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French Apple Pie
Prepare crust and roll out 2/3rds of the pastry to form a 12 inch circle. Use to line a 9 inch pie plate; refrigerate with rest of pastry. Make filling: In small saucepan combine 1/3 cup sugar and the flour; mix well. Stir in milk. Bring to boiling, stirring; reduce heat; simmer, stirring until slightly thickened - 1 minute. In a small bowl, beat 3 egg yolks slightly. Beat in a little of hot mixture; pour back into saucepan, beating to mix well. Stir in 1 tablespoon butter and the vanilla. Turn into bowl to cool. Core, pare, and slice apples; sprinkle with lemon juice. In medium skillet, heat butter with sugar and nutmeg. Add apple slices; saute, stirring occasionally, until partially cooked - about 5 minutes. Remove from heat. Heat apricot preserves just until melted. Preheat oven to 425F. Turn filling into pie shell, spreading evenly. Arrange apple slices on top, mounding slightly in center. Spread with apricot preserves. Roll out rest of pastry to form a 10-inch circle. With knife or pastry wheel, cut into 12 strips 1/2" wide. Slightly moisten rim of pie shell with cold water. Arrange 6 stips across filling; press ends to rim of pie shell, trimming off ends if necessary. Arrange rest of strips at right angle to first strips, to form a lattice. Bring overhang of pastry up over ends of strips; crimp edge. Mix yolk with a tablespoon of water; use to brush lattice strips, not edge. On lowest shelf of oven, bake 35-40 minutes, or until pastry is golden. Cool. Serve slightly warm.
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French Silk Pie
Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let chocolate cool. Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Stir in chocolate. Add eggs, one at a time, beating for 5 minutes after each addition. Fold in whipped topping, and spoon mixture into pastry shell. Chill 2 hours. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream on top of pie, and garnish with shaved chocolate, if desired. Yield: one 9-inch pie.
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Fresh Strawberry Pie
Mix sugar, cornstarch, and water together in small saucepan. Bring to a boil over medium heat, and cook until thickened. Add jello, and stir well. Placed sliced berries in the pie crust and pour the jello mixture over the berries. Chill for several hours. Top with cool whip or whipped cream. Variations I have tried...
fresh peaches with peach jello
fresh blueberries with black cherry jello
fresh raspberries with raspberry jello
This is really easy...and good.
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Frozen Coconut Pie
Beat cream cheese and sugar in large bowl. Gradually add milk; beat until smooth. Stir in coconut, Cool Whip and vanilla. Spoon into crust. Freeze 4 hours or until firm. Let stand at room temperature 15 minutes until it can be cut easily. Store leftover pie in freezer.
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Frozen Lemon Cream Pie
Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg white mixture into lemon juice mixture; fold in half the whipped cream. Fold in remaining whipped cream. Spoon into prepared crust. Freeze at least 3 hours or until firm. Serve more whipped cream or Blueberry 'n' Spice Sauce.
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Fudge Pie
Melt butter and chocolate together and cool. Beat syrup, sugar, salt, and vanilla into eggs. Add chocolate and butter. Beat until well blended, and pour into unbaked shell. Bake at 350° F. for 25 to 30 minutes until top is crusty and set; mixture will shake like custard. This may be topped with ice cream or whipping.
Serves: 6 to 8
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German Chocolate Pie
Melt the margarine and set aside. Combine the sugar and baking cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well. Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350 degree F. oven for 40 minutes or until set around the edges. Cool on racks. Makes 2 pies of 6 servings each.
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Grasshopper Pie
Prepare the pie shell according to the recipe directions. Cool before filling. In a heavy-bottomed saucepan over mederate heat, combine the marshmallows and milk and cook, stirring constantly until the marshmallows have melted. Remove from the heat. Cool to room temperature. (Do not refrigerate; the marshmallows will gel if allowed to chill.) Add the creme de menthe and creme de cacao, beating thoroughly until combined. Whip the cream until stiff. Fold in the marshmallow mixture. Spoon the filling into the crumb crust. Garnish with chocolate shavings. Chill for 3 to 4 hours or until firm. The pie will hold for up to 24 hours in the refrigerator.
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Hershey Bar Pie
Place milk,candy bars and marshmallows in top pan of double boiler.Melt.(or just use a large pan set in a pan of boiling or simmering water.Chocolate will stick and burn if pan is next to the burner.) When melted,set out of water to cool completely.Fold topping into chocolate.Pour into pie crust and chill in refrigerator for at least 3 hours or until ready to serve.
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Key Lime Pie
Prepare pie shell and set aside.
To make filling, wash limes well. Using a hand-held grater, grate rind of limes using the small holes of the grater. Extract juice from limes and lemon. Combine rind, lime and lemon juice, sweetened condensed milk and food coloring together gently with spoon; avoid over mixing. Pour into prepared pie shell and bake 5 minutes at 350 degrees. Refrigerate at least 2 hours prior to slicing. Top with whipped cream.
GRAHAM CRACKER PIE SHELL: Combine all ingredients and mix well. Place in 9-inch pie pan and pat down evenly to form shell. Bake at 350 degrees 5 minutes.
CHEF'E NOTES:
Using freshly squeezed juices is the "key" here, and the combination of lime juice with the lemon juice is very close to the actual taste of key limes. (Real key limes are hard to come by and expensive, as well.) Use a hand grater, or, if you have one, a zester, to remove the lime peel. Just avoid the white pith underneath, as its taste is quite bitter.
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Lemon Meringue Pie
In a heavy saucepan, beat egg yolks with lemon juice and zest. Place under low heat. Beat in flour, 1 cup sugar, and butter. Add boiling water, cook and stir until mixture thickens. Pour into prepared pie crust. Beat egg whites until stiff, but not dry. Gradually add 3 tablespoons sugar. Spread over filling. Bake at 450 degrees until meringue is browned.
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