anyone for pie?

Honey Pecan Pie

(8 servings)

Pastry for a 1-crust pie
1/2 cup honey
1/2 cup white corn syrup
1/3 cup granulated sugar
1/3 cup light brown sugar
3 eggs, lightly beaten
4 tbsp butter, melted
1 tsp vanilla extract
1 cup pecan halves


Preheat oven to 375 F.

Line a 9-inch pie plate with pastry.

Combine all ingredients except pecan halves. Pour into prepared pie plate. Arrange nut halves on top in any desired pattern.

Bake for 40 to 50 minutes, until filling is set and pastry is golden brown. Cool and serve cold or slightly warm.

Key Lime Grits Pie

1 unbaked deep-dish 9" pie shell
1 cup water
1/8 teaspoon salt
1/3 cup quick cokking grits
1/2 cup butter
1 cup sugar
2 talespoons all-purpose flour
3 egg yolks, slightly beaten
1/4 cup buttermilk
1/2 cup key lime juice

Prepare your crust and set aside. Preheat oven to 325 degrees F. In a small saucepan , bring water and salt to a boil. Add grits and cook for 4 minutes, stirring the entire side. Add butter and continue to cook and stir for an additional minute. Set aside.

Stir together sugar, flour, egg yolks, buttermilk and key lime juice. Stir into cooked grits. Pour into baked pie shell and bake for 35 to 45 minutes or until set.

You can either prepare a meringue topping for this pie or a whipped cream topping, depending on your preference.

SWEET POTATO PIE

2 1/2 cups of mashed sweet potatoes
1/2 cup of butter or margarine
1 1/4 cup of sugar
1 tablespoon of flour
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger
1/2 teaspoon of cinnamon
1/8 teaspoon of cloves
2 eggs
2 cans evaporated milk
2/3 cup of milk
2 (9 inch) unbaked pie shells

Combine sweet potatoes and butter or margarine, mix until well blended. Add sugar, flour and spices, mix well. Blend in eggs, and milks, mix well. Pour into pie shells. Bake at 425ºF. oven for 10 minutes. Reduce oven temperature to 350ºF. and cook for 1 hour.

Eagle's Coconut Custard Pie

9 inch unbaked pastry shell
1 C. flaked coconut
3 eggs
14 oz. sweetened condensed milk
1 1/4 C. hot water
1 t. vanilla extract
1/4 t. salt
1/8 t. ground nutmeg

Preheat oven to 425° F. Toast 1/2 cup coconut; set aside. Bake pastry shell 8 minutes; cool slightly. Meanwhile, in medium bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into prepared pastry shell. Sprinkle with toasted coconut. Bake 10 minutes. Reduce oven temperature to 350° F.; bake 25 to 30 minutes longer or until knife inserted in center comes out clean. Cool. Chill if desired. Refrigerate leftovers.

FOR CUSTARD PIE: Omit coconut. Proceed as above.

Blueberry Custard Pie

1/2 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon ground cinnamon
3 cups blueberries -- fresh or frozen
3 tablespoons orange juice
1 1/4 cups milk
3 egg yolks
1/2 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 teaspoon lemon extract -- or lemon juice
3 egg whites
1/2 teaspoon cream of tartar
6 tablespoons granulated sugar
1 9 inch pie crust -- baked

Preheat oven to 350ºF.

In a saucepan, stir together 1/2 cup sugar, 3 tablespoons cornstarch and the cinnamon. Stir in the blueberries and orange juice.

Cook and stir until the mixture is bubbly. Cover and set aside. For the custard, in a saucepan, combine the milk, egg yolks, 1/2 cup sugar, 2 tablespoons cornstarch and the salt. Cook and stir until bubbly. Cook and stir for 2 minutes longer. Stir in the extract. Cover and set aside.

In a medium mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the 6 tbl. sugar, beating until stiff peaks form. Pour the berry mixture into the pie crust. Carefully spread the custard evenly over the blueberries. Spread the meringue over the custard, spreading to the edge to seal.

Bake for 15 minutes. Cool on a wire rack. Store in the refrigerator.

Ghirardelli Gay Nineties Silk Pie

Crust:
4 oz. (4 squares) bittersweet chocolate
1 C. coarsely chopped pecans
1/2 C. packed brown sugar
1 T. butter, cut up

Break chocolate into small pieces and combine with remaining ingredients in a blender or food processor; process for 20 seconds, or until crumbly. (If a blender is used, blend chocolate first, then add remaining ingredients.) Press crumbs into a 9-inch pie plate. Chill while preparing filling.

Filling:
1 C. butter, softened
1 1/2 C. sifted powdered sugar
3 eggs, well beaten
2 T. bourbon whiskey
8 oz. bittersweet chocolate
1/4 C. heavy cream

Cream butter with sugar until fluffy. Beat in eggs and bourbon. Break chocolate into small pieces. In a heavy saucepan, melt broken chocolate with cream, stirring constantly.

Mix chocolate into creamed mixture. Spread into prepared crust. Freeze for one hour, or until slightly frozen. Spread with White Laced Whipped Cream to serve.

Makes 8 servings.

Grasshopper Mint Pie

CHOCOLATE COOKIE CRUST:
nonstick cooking spray
1/2 teaspoon water
1 teaspoon instant coffee granules
1 egg white
1 cup chocolate cookie crumbs

PIE:
1 7 1/2 ounce marshmallow creme
1 cup fat-free ricotta cheese
2 tablespoons creme de cacao
1/4 cup creme de menthe
1 1/2 cups thawed frozen fat-free whipped topping
1 tablespoon fat-free fudge topping

Chill Chocolate Cookie Crust.

Meanwhile, in medium bowl, combine marshmallow creme, fat-free ricotta, and creme de cacao and beat with an electric mixer on low speed until smooth. Add creme de menthe and beat until blended. Fold in light whipped topping. Spoon filling into chilled crust.

Freeze at least 5 hours, until firm. Just before serving, drizzle fat-free fudge topping over pie.

Chocolate Cookie Crust: Preheat oven to 375ºF. Lightly coat a 9-inch pie plate with nonstick cooking spray. In small bowl, combine water and instant coffee, mixing well. Stir in egg white.

In large bowl, combine cookie crumbs and egg white mixture, stirring wick a fork until crumbly. Using back of large spoon, press crumb mixture onto bottom of prepared pie place. Bake 8 to 10 minutes.

Lincoln County's Black Jack Pie Recipe

1 9-inch baked pie crust
2/3 C. sugar
1/3 C. cornstarch
1/4 t. salt
3 C. milk
3 eggs, separated
1 T. butter
2 t. vanilla
4 T. cocoa
9 T. sugar, divided
2 T. Jack Daniel's Whiskey

Prepare pie crust and cool. Combine next four ingredients in saucepan. Separate eggs (reserve whites for meringue). Beat egg yolks and add to ingredients in saucepan; blend well. Stir mixture over medium heat until it boils. Stir and boil for 1 minute, being careful not to let it burn. Remove from heat and stir in butter and vanilla. Combine cocoa, 3 tablespoons sugar and Jack Daniel's Whiskey; add to filling. Return to heat, stirring constantly, just until it starts to boil again. Remove from heat; pour into prepared pie crust.

Preheat oven to 350°F. While pie is still hot, beat egg whites until foamy. Gradually add 6 tablespoons of sugar and beat until stiff. Spread meringue over pie, carefully sealing edges to crust. Bake for 8 minutes or until golden brown. Cool.

Makes 6 to 9 servings.

Chocolate Velvet Cream Cheese Pie

2 cups milk chocolate chips
8 ounces cream cheese, softened
1 teaspoon vanilla
1 cup whipping cream, whipped
1 prepared chocolate cookie pie crust

In a medium microwave-safe bowl, microwave morsels on medium-high power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Cool to room temperature.

In a large mixing bowl, beat melted chocolate, cream cheese and vanilla until light in color.

Fold in whipped cream. Spoon into pie crust. Refrigerate until firm.


Top with sweetened whipped cream, chocolate curls and nuts if desired.

SUGAR FREE APRICOT PIE

Pastry for a 9-inch double-crust pie
5 cups peeled, sliced apricots
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon grated orange zest
1 tablespoon orange juice
1/2 cup blanched almonds, coarsely chopped
2 tablespoon unsalted butter or margarine

Preheat the oven to 450 degrees F. Prepare the pie pastry. Line the pie pan with the bottom crust, using half of the dough. Keep the remaining dough chilled. Combine the apricots, cinnamon, nutmeg, orange zest, orange juice, and almonds. Mix well. Turn the filling into the crust and dot with butter. Roll out the top crust and lay it on the filling. Trim off any excess dough, crimp the edges, and prick with the tines of a fork to vent.
Bake at 450 degrees for 10 minutes. Reduce the heat to 350 degrees F and bake 45 minutes more or until golden brown.

Apple Pie In A Bag

PIE FILLING
5 apples, peeled and sliced
1/2 cup granulated sugar
3 tablespoon all-purpose flour
1/2 teaspoon cinnamon
1 tablespoon lemon juice

CRUMB TOPPING
1 cup light brown sugar
1/2 cup all-purpose flour
1/8 lb (1/4 stick) butter

MISCELLANEOUS
1 unbaked 9-inch pie crust
1 large brown grocery bag
Preheat oven to 400° F.

Combine granulated sugar, flour, and cinnamon. Coat sliced apples with sugar mixture. Put mixture in unbaked pie crust and sprinkle with lemon juice. Combine brown sugar and flour and cut butter into mixture until crumbly. Sprinkle over top of apples. Place pie pan in large grocery bag. Fold over front and pin shut.

Bake at 400° F for 1 to 1-1/4 hours.

Strawberry Glazed Pie

5 cup fresh strawberries
1 cup granulated sugar
1/4 teaspoon salt
3 tablespoon cornstarch
1 tablespoon lemon juice
1 baked & cooled 9 pie shell

Wash, drain thoroughly, and hull strawberries. Arrange about 3 cups of whole berries over bottom of baked pastry shell. Crush remaining berries in a saucepan. In a bowl, mix sugar, salt and cornstarch; stir into crushed berries. Heat slowly, stirring constantly, until mixture comes to a boil and thickens. Remove from heat and stir in lemon juice. Cool, then spoon over berries in pie shell Chill until glaze is set. Before serving, garnish with Whipped Cream Topping.

MICROWAVE DIRECTIONS: Crush 2 cups berries in a deep 1 quart glass bowl. Stir in lemon juice. Combine sugar, salt and cornstarch in small bowl. Stir into crushed berries. Microwave at full power 3 to 6 minutes stirring every 1-1/2 minutes until mixture is thickened.

No Bake Sugar-Free Pumpkin Pie


Ingredients:


2 small packages sugar free instant vanilla pudding
2 teaspoons pumpkin pie spice
2 cups skim milk
2 cups canned pure pumpkin
1 (8-inch) fat reduced graham cracker pie crust
Fat free Cool Whip

Mix the pudding, spices, milk and pumpkin. Beat on low speed of electric mixer until mixed thoroughly. Pour into pie crust, filling evenly. Chill one hour.

Serve with fat free Cool Whip if desired.

O'Charley's Caramel Pie


Ingredients:


2 cans sweetened condensed milk
1 large graham cracker pie crust (or prepared ready-made frozen pie crust)
1 small container Cool Whip
1 small package chopped pecans
1/2 cup mini chocolate chips

Peel paper from cans of sweetened condensed milk. Place unopened cans of milk on their sides in a large pot and cover completely with cold water. Slowly bring pot to rolling boil and boil for 3 hours making sure to turn cans every 30 minutes or so and add more hot water as needed to keep the cans submerged in water. At the end of 3 hours, allow the cans to cool for 1 hour or until you can safely handle them.

Do not open cans while they are hot as they might explode. Open the cans of milk and spread the mixture into the pie crust. Cover the pie with cool whip. Sprinkle chopped pecans and chocolate chips all over the top of the pie. Refrigerate for 8 hours before serving.

(NOTE: Make sure there are no holes in the cans while boiling. Again, the cans may explode if the cans are opened while they are hot. Be sure to never leave the cans boiling on the stove unattended and don't let all of the water boil down in the pot.)

This is sinfully rich!

Strawberry Rhubarb Pie


Pie filling requires:
2 cups sliced Rhubarb (fresh or frozen)
2 cups of sliced strawberries
1/2 cup of sugar
2 pats of butter
2 teaspoons cornstarch


Preheat oven 350 degrees cook for about an hour and a half, 90 min.
Let cool
Can eat warm or cold

SIMPLY DELICIOUS NO-BAKE PEACH PIE

½ cup milk
20 large marshmallows

Melt marshmallows in milk; let cool. Add 8 oz. whipped topping; blend. Add 5-6 cups skinned and sliced peaches. Pour into baked 9 inch pie shell. Let set up well.

FRESH BLUEBERRY PIE

¾ cup sugar
3 tbsps. corn starch
1/8 tsp. salt
¼ cup cold water
5 cups fresh blueberries, washed and divided
1 tbsp. butter
1 tbsp. lemon juice
1 baked pastry shell

In a saucepan over medium heat, combine first four ingredients until smooth. Add 3 cups berries and bring to a boil; cook and stir for 2 minutes until thick and bubbly. Remove pan from heat; add butter, lemon juice and rest of the berries; stir until butter is melted; let cool. Pour mixture into a pastry shell; refrigerate.

KENTUCKY MINCEMEAT PIE

23 ounces mincemeat -- canned
8 ounces crushed pineapple -- drained
2 cups apples -- sliced
2 pie crusts (9 inch)
1 tablespoon sugar

Combine first 3 ingredients in bowl and set aside.

Fit 1 pie crust into a 9-inch pie plate according to package directions. Spoon mincemeat mixture into pie crust.

Roll remaining piecrust to press out fold lines; cut with a 3-inch leaf-shaped cutter. Mark veins on leaves with a pastry wheel or sharp knife. Arrange pastry leaves over mincemeat mixture; sprinkle with sugar.

Bake at 425 degrees F. for 30 to 32 minutes or until golden. Shield edges of pie with strips of aluminum foil after 12 minutes to prevent excessive browning. 10 servings.

Raspberry Cream Pie

2 baked 9-inch pie crusts
***Raspberry Filling***
1 cup water
1/2 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/4 cup water
1/4 teaspoon lemon juice
1 box (3 ounce size) raspberry Jell-O
3 cups fresh raspberries
***Vanilla Filling***
3 cups milk, scalded
1/2 cup cornstarch
1 1/3 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3 egg yolks
1 cup milk

Directions:

For Raspberry Filling: Heat the 1 cup water and sugar. Mix the cornstarch, salt, 1/4 cup water and lemon juice. Add to water-sugar mixture. Boil until mixture is clear. Add Jell-O and stir to dissolve. Add raspberries and let cool.

For Vanilla Filling: Place 3 cups milk in kettle. Heat to scalding.

Mix cornstarch, sugar, salt, vanilla, egg yolks and 1 cup milk. Slowly blend into hot milk, stirring constantly until thick. Cool.

Pour 2 cups Vanilla Filling into each pie shell. Place 2 cups Raspberry Filling on top of Vanilla Filling.

Serve topped with whipped cream.

Cherry Pie

3 cups frozen tart cherries, not thawed
1 1/2 cup granulated sugar
1/4 quick-cooking tapioca
pastry for 2-crust (double) 9-inch pie
2 tbsp butter or margarine


Preheat oven to 400 F.

In medium bowl, combine cherries, sugar, tapioca; mix well. Let cherry mixture stand 15 minutes.

Line 9-inch pie plate with 1 pastry crust; fill with cherry mixture. Dot with butter. Cover with top crust that has slits cut for steam to escape. Seal edges and flute.

Bake 50 to 55 minutes or until crust is golden brown and filling is bubbly.

Makes 6 to 8 servings.