SUMMER PINEAPPLE PIE
1 large container frozen topping (Cool Whip)
1 (15 oz) can crushed pineapple, drained
1 C. flaked coconut
1 can unsweetened condensed milk
1/4 C. lemon juice
1 C. pecans, chopped
2 graham cracker crusts
Mix ingredients together and stir until set. Pour into crusts
and chill.
Yield: 12 slices
NO COOK PINEAPPLE PIE
1 can of pineapple crushed (large or small)
1 box of vanilla pudding (large or small)
1 container of coolwhip (large or small)
1 Graham Cracker Crust
Do NOT drain pineapple. Mix pineapple and pudding together. Will
thicken and
add 1/2 of the coolwhip and mix into the pineapple and pudding
mix. Pour
into Graham Cracker Crust and add the remainder of coolwhip as
topping.
PEACHES & CREAM CHEESE PIE
Grease bottom and sides of a 9" or 10" deep dish pie plate.
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 pkg. cook & serve vanilla pudding mix (3 oz.) (use light for
lower cal
pie)
1 egg
1/2 c. milk
Combine above in a large bowl. Beat for 2 minutes at medium
speed. Pour into
pie dish.
NEXT
1 large can of sliced peaches (you can use light syrup for a
lower calorie
pie) drained well, reserve the juice.
Arrange the peaches over
the batter.
NEXT
1 8 oz. pkg. cream cheese, softened (you can use light cream
cheese for a
lower cal pie)
1/2 c. sugar
3 tsp. reserved peach juice
Combine in a small bowl. Beat for 2 minutes. Spoon over peaches
to within 1
inch of the edge of batter.
NEXT
Sprinkle with 1 tsp. sugar and 1/2
tsp.
cinnamon. Bake at 350 degrees for 30-35 minutes.·
OATMEAL PIE
4 eggs, slightly beaten
1 cup sugar
1 1/2 cup molasses
1 cup milk
1 1/2 cup oatmeal
1 tablespoon melted butter
1/4 teaspoon salt
2 teaspoons vanilla
1/2 cup chopped nuts
2 (8" size) unbaked pie shells
Combine all ingredients and pour into unbaked pie shells.
Bake at 350 degrees F for 40 to 45 minutes.
This recipe for Oatmeal Pie serves/makes 16
OATMEAL PIE (Mock Pecan)
2 eggs
1 stick melted butter or margarine
1 tsp vanilla
2/3 cup sugar
2/3 cup white Karo syrup
2/3 cup uncooked oatmeal
Stir together the ingredients and pour into unbaked pie shell.
Bake at 350° oven until brown and firm, about 45
minutes.
AMISH OATMEAL PIE
Categories: Pie/tart
Yield: 1 servings
1 cup Sugar
3 tablespoon Flour
1 teaspoon Cinnamon
1/4 teaspoon Salt
4 Eggs
1 1/2 tablespoon Melted butter
1 cup Light corn syrup
1 teaspoon Grated orange rind
1 teaspoon Vanilla
1 cup Quick oats
1 Unbaked 9 inch pie shell
Mix sugar, flour, cinnamon and salt. Beat 4 eggs until frothy.
Add dry
mixture. Add corn syrup, melted butter, orange rind, vanilla and
the quick
oats. Mix well. Pour into shell. Bake at 350 F for 45 minutes.
CHOCOLATE OATMEAL PIE
2 eggs
1 cup sugar
1/4 teaspoon salt
2 tablespoons melted butter
1 teaspoon vanilla
1 cup light corn syrup
1/2 cup shredded coconut
1/2 cup quick oats
1/2 cup milk chocolate chips
1 unbaked pie shell
In a large bowl, beat together the eggs, sugar, salt, butter and
vanilla
until well blended. Add corn syrup and mix well. Stir in the
coconut, oats
and chocolate chips. The mixture will be very thick. Put mixture
into pie
crust and bake at 350F degrees for 50-55 minutes until set.
EASY EGG CUSTARD
4 eggs
1 cup sugar
2 heaping T flour
1-1/2 cup milk
1/2 stick margarine (melted)
1 tsp vanilla
1 (9- inch) pie shell
Mix all ingredients in blender ,pour in a deep pie shell and
bake at 350°for
about 40 minutes or until firm.
CHERRY PIE CUPS
1 box (15 oz) Pillsbury refrigerated pie crusts, softened as
directed on box
1 can (21 oz) cherry pie filling (or other flavor of your
choice)
Heat oven to 425. Remove crusts from pouches; unroll on work
surface. With 3
1/2- or 4-inch round cutter, cut 6 rounds from each crust;
discard scraps.
Fit rounds into 12 ungreased muffin cups, pressing in gently.
Spoon about 2
tablespoons pie filling into each crust-lined cup. Bake 14 to 18
minutes or
until edges are golden brown and filling is bubbly. Makes 12 pie
cups.
LITTLE PIES
Made in muffin tins
PASTRY
1 1/2 cups white flour, plus extra for dusting
1/4 teaspoon superfine sugar
A pinch of salt
6 tablespoons unsalted butter, chilled and diced
1/4 cup vegetable shortening, chilled and diced
To make the pastry, place the flour, sugar and salt in the bowl
of a food
processor fitted with a steel blade and pulse until combined.
Add the butter
and shortening and process for 20 to 25 seconds, until it
resembles coarse
crumbs. Slowly add 2 1/2 to 3 tablespoons of iced water while
the processor
is running and process until the dough comes together and forms
a ball.
Sprinkle a work surface with 1/2 tablespoon of flour and dust
the surface of
dough with 1/2 tablespoon of flour. Shape it into a disc, wrap
in plastic
wrap and chill for at least 1 hour.
Meanwhile, brush 12 muffin-tin cups 2 1/2 inches in diameter and
1 inch deep
with 1 tablespoon of melted butter and dust them lightly with
flour, tapping
out any excess. Remove the chilled pasty from the refrigerator
and let it
stand at room temperature until soft enough to roll. On a
lightly floured
surface, roll out the pastry to a thickness of 1/8 inch. Using a
3 1/2-inch
plain round cutter, cut 12 circles of pasty and fit each circle
into the
prepared muffin cups, easing the pastry down into the bottom of
the cups and
up the sides, letting it extend 1/2 inch above the rim.
Refrigerate for 30
minutes.
TEXAS BANANA SPLIT PIE
1 large package Oreos, crushed
1 stick melted butter or margarine
2 (8-ounce) packages cream cheese
1 (16 ounce) box powdered sugar
6 bananas
1 (20-ounce) can crushed pineapple, drained
2 (16-ounce) packages frozen strawberries
1 (12-ounce) carton Cool Whip
12 cups chopped pecans
Chocolate syrup (optional)
Crush Oreos and melt butter. Mix together and pat onto bottom of
9-by-13-inch casserole dish. Cream powdered sugar and cream
cheese and
spread over Oreo's. Slice bananas lengthwise and place over
cream cheese.
Drain pineapple and spread over bananas. Thaw strawberries and
spread over
layer of pineapple. Top with cool whip and chopped pecans.
Drizzle with
chocolate syrup.
FINGER LAKES GRAPE PIE
COPIED
Upstate New York traditional favorite
3 cups Concord grapes
1 cup sugar
3 tablespoons flour
1 tablespoon lemon juice
1 tablespoon butter, melted
Pastry for 2 9-inch crusts
Wash, drain, and stem grapes.
Remove and reserve skins. Simmer pulp for 5 minutes.
While hot, press pulp through sieve to remove seeds.
Combine strained pulp with skins.
Combine sugar and flour and add to grapes. Blend in lemon juice
and butter.
Pour into a 9-inch pie crust. Cover with top crust and slash
with your own
design. Bake at 425 degrees for 10 minutes then:
350 degrees F for 30 minutes
Hint:
1 teaspoon grated orange rind adds zest to grape and
rhubarb pies.
