My Favorite Pies

Chocolate Satin Pie

  1 1/2 cups (12 oz can) of evaporated milk
2  large egg yolks

2 cups (12 oz) chocolate  chips

1   9 inch graham or pastry pie  crust

Combine evaporated milk and  egg yolks in a  medium  sauce pan.
Heat over  medium - low  heat, stirring constantly, until mixture is very
hot and slightly thickened, but do not boil.  Remove from  heat,  stir in
chocolate chips until melted and mixture is smooth.

Pour into pie crust, refrigerate  at least 3 hours before serving.
Serve with  whipped cream & chopped  walnuts.

Paradise Pumpkin Pie

1  8 ounce package  cream cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
1 egg
1 9" unbaked  pie shell

1 1/4  cup pumpkin
1 cup evaporated milk
1/2 cup sugar
2 eggs
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg
dash of  salt

Combine softened cream cheese , sugar and vanilla mixing till well blended.
Blend in  eggs.  Spread onto  bottom of unbaked pastry shell.
Combine remaining ingredients.  Mix well.
Carefully pour over cream cheese mixture.
Bake 350 degrees  1 hour 5 minutes.  Cool
Brush top with maple syrup, garnish with pecan halves if desired.

Lemon -Pineapple Pie

1 package lemon instant  pudding *
1  20 ounce can crushed pineapple ~  do not  drain
1  8 ounce container  non-dairy whipped topping  thawed

Mix dry pudding  mix with pineapple until well mixed then  fold in  whipped  topping.
Spoon into a prepared crumb crust.  Refrigerate 2 hours  before serving.

* Other  flavors  can be substituted...  pistachio, coconut cream, banana cream
 

      Fresh Berry Pie

4 tablespoons strawberry gelatin powder
4 tablespoons cornstarch
1 cup white sugar
1 cup boiling water
1 quart fresh strawberries, hulled
1 baked crumb crust

In a large saucepan combine gelatin power, cornstarch, sugar and boiling
water. Cook over medium high heat, stirring frequently, until mixture
boils and thickens. Let cool to room temperature while you prepare the
berries.

Add berries to the cooled gelatin mixture. Stir gently to coat, then pour
all into crust. Chill uncovered for 1 hour, then cover and store in
refrigerator.

Black Forest Pie

1   9" unbaked pie shell
3/4 cup sugar
1/3 cup cocoa
2 tbsp. flour
1/4 cup margarine
1/3 cup milk
2 eggs  beaten
 1 can cherry pie  filling
1  8 ounce whipped  topping
grated chocolate

Heat sugar, flour, cocoa, margarine and milk in a saucepan. Cook
until boiling, stirring constantly, remove  from heat.  Add a  little
of the  chocolate  mixture to the  eggs., return all to the pan.  Mix in 1/2 can of
 the cherry pie  filling.  Pour into pie shell. Bake 350  F  35-45 min  Cool.
Mix grated  chocolate  with  1/2 whipped  topping.  Pour on  pie.
Then add remaining cherry pie filling and  top with  remaining whipped  topping.
Refrigerate.

* Thanks  to  my  good friend Chris Fields for sharing this  recipe with  me!

Summer Squash Pie

1 cup cooked  summer squash, well drained
1 large egg
2/3 cup sugar
 1 1/2 cup milk
1/8 tsp. cinnamon
2 tbsp cornstarch
1/4 tsp. salt
1/2 tsp. vanilla
1     9 " unbaked  pie shell

Put all ingredients in  blender. Blender on low speed, pour into  unbaked pie shell.
Sprinkle nutmeg on top of  pie.  Preheat  oven to  450 degrees.  bake  15 min.
Reduce heat to 375 degrees and  continue baking 35 minutes.  or  until knife inserted  comes out  clean.

This is  one of those  recipes  I had  for  years and  never  made, now I  wished  I hadn't  deprived  my self  all these  years. Simple  but  tasty!

Yellow Squash Pie

1 1/2  cups grated yellow squash
1 cup  granulated sugar
2  eggs
  4 tablespoons margarine
1 tablespoon  flour
  2 teaspoons coconut flavoring
     2  teaspoons lemon flavoring

    Mix all ingredients together and put into an uncooked  pie shell.
Bake in  a 350 degree oven for 40 to 45 minutes.

Blackberry -Lime Pie

 1   8" unbaked pie shell
3 eggs
1 lime peel  grated
3/4 cup  sugar
3/4 cup sour cream
 1 1/2 cup blackberries

Beat eggs in a  medium bowl.  Add lime peel and slowly  beat in sugar and sour cream.
Fold in  blackberries  and pour mixture into pie shell.  Preheat  oven to 325 degrees,
bake one hour.  Cool to  room temperature then  refrigerate.
 

 Unique and unbelievably  delicious!
 

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