PIES,
PIES, AND MORE PIES
Best Butterscotch Pie
Blue Mountain Blueberry Pie
Blueberry Crumble Pie
Blueberry Pie
Butterscotch Cream Pie
Butterscotch Pie #3
Butterscotch Pie #4
Candy Apple Cheese Pie
Candy Apple Pie
Candy Bar Pie
Candy Malt Shoppe Pie
Caramel Candy Pie
Caramel Pecan Pie
Cream Cheese Snickers
Candy Bar Pie
Creamy Mint Candy Pie
Emeril's Shoo-Fly Pie
Fried Apple Pies
Frozen Yogurt Pie
Lemon Merringue Pie
Magic Chocolate Pie
Magic Lemon Meringue Pie
Magic Pumpkin Pie
Mile High Strawberry Pie
Perfect Pie Crust
Pie Filling To Can...Apple
Pie Filling To Can..Blueberry
Pie Filling To Can..Cherry
Red, White and Blueberry
Custard Pie
Rocky Road Frozen Pie
Velvety Custard Pie
4 slightly beaten eggs
1/4 teaspoon of salt
1/2 cup of sugar
1 teaspoon of vanilla
2 1/2 cups of rich milk, scalded
Mix eggs, sugar, salt, and vanilla. Slowly stir into scalded milk.
Pour
at once into unbaked 9-inch pie shell. Dash top with nutmeg and
alittle
butter. Bake at 475 degrees for 5 minutes. Reduce to 400 degrees
and
bake for 10 minutes more or until knife, inserted in center, comes
out
clean.
Cool on rack, Can be served warm or chilled, Crust isnt soaked,
unbelievable but true.
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Mile High Strawberry Pie
1 pkg frozen strawberries (not fresh)
3 egg whites
1/2 c sugar
1 T lemon juice
1 1/2 c whipped cream
1 large deep dish baked pie shell
Beat frozen strawberries, egg whites, sugar and lemon juice with
an
electric mixer for 15 minutes. Fold in 1 cup whipped cream. Gently
pour
into pie shell and pile very high.
Put in freezer for at least 24 hrs. Cut into 8 servings from freezer.
Top each piece with a tablespoon of whipped cream and a fresh
strawberry.
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Magic Pumpkin Pie
A 9-inch pie that never fails. Makes 7-8 servings
1 unbaked 9 inch pastry pie shell
2 cups (16-17 oz can) canned pumpkin
1 1/3 cups (15 oz can) Eagle Brand Sweetened Condensed Milk
1 egg
1/2 teaspoon EACH salt, nutmeg, and ginger
3/4 teaspoon cinnamon
In large-sized mixing bowl, blend together all ingredients (except
pie
shell). Turn mixture into pie shell. Bake in 375 degree oven until
sharp-bladed knife inserted near center comes out clean, 50-55 minutes.
Cool. Refrigerate at least 1 hour.
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Magic Chocolate Pie
Makes an 8 inch pie, or 5-6 servings.
1 baked 8 inch pastry pie shell, cooled
1 1/3 cups (15 oz can) Eagle Brand Sweetened Condensed milk
2 squares (2 oz) unsweetened choclate
1/4 teaspoon salt
1/2 cup hot water
1/2 teaspoon vanilla extract
1/2 cup Borden's Heavy Cream, whipped
In top of double boiler, put milk, chocolate, and salt. Heat over
rapidly boiling water, stirring constatntly, until mixture is very
thick.
Gradually stir in water, keeping mixture smooth. Continue cooking,
stirring often, until mixture thickens. Remove from heat.
Stir in vanilla extract.
Pour into pie shell. Cool at room temperature about 1/2 hour.
Refrigerate at least 3 hours.
Just before serving, garnish with whipped cream.
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Caramel Pecan Pie
Flavor perfect, kindergarten easy. Makes a 9 inch pie, or 7-8
servings.
1 baked 9 inch pastry pie shell, cooled
1 1/3 cups (15 oz can) Eagle Brand Sweetened Condensed milk
1/2 cup light brown sugar, firmly packed
Pinch of salt
1/2 cup coarsely chopped pecan nutmeats
1 cup Borden's Heavy Cream
1/4 cup sifted confectioners' sugar
Toasted coconut
In top of double boiler, ix together milk, brown sugar, and salt.
Cook
over rapidly boiling water, stirring often, until thickened. Remove
from
heat. Stir in half the nutmeats. Turn filling into pie shell. Sprinkle
remaining nutmeats on filling. Cool to room temperature. In small
mixing
bowl, whip cream until stiff. Fold in confectioner's sugar. Pile
on top
of filling. Garnish with coconut. Chill.
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Magic Lemon Meringue Pie
a no-cook creamy, full-flavor lemon filling. Makes an 8-inch
pie or 5-6 servings.
Filling
1 crumb or baked pastry 8-inch shell, cooled
1 1/3 cups (15 oz can) Eagle Brand Sweetened Condensed milk
1/2 cup lemon juice (fresh, reconstituted or frozen)
1 teaspoon grated lemon peel (fresh or dried)
2 egg yolks
In medium-sized mixing bowl, blend together milk, lemon juice, lemon
peel, and yolks until thickened.
Fill pie shell.
Meringue
2 egg whites (at room temperature)
1/4 teaspoon cream of tartar
1/4 cup sugar
In small mixing bowl, whipe whites with cream of tartar until they
hold a soft peak. Gradually whip in sugar; continue to whip just
until
whites hold firm peaks.
Pile onto pie filling and sel to inside edge of pie shell.
Bake in 325 degree oven, until top is golden brown, about 15 minutes.
Cool.
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Red, White and
Blueberry Custard Pie
2 large eggs
3/4 cup sugar
2 tbsp sugar
1 cup half and half
1 cup fresh blueberries
1 cup fresh raspberries (I used frozen)
1 9-inch partially baked pie shell
Preheat oven to 400.
In a medium bowl, beat eggs until blended. Whisk in sugar and flour
until blended. Whisk in half-and-half.
Arrange blueberries and raspberries in partially baked crust (I put
the
blueberries around the outside and the raspberries in the middle).
Slowly pour custard mixture over fruit.
Bake 10 minutes. Reduce oven temperature to 350, and bake 45 to 50
additional minutes, or until filling is just set. Let cool completely
on
a wire rack.
Note: I made the pie a day in advance and refrigerated it overnight.
I
took it out about 1/2 hour before serving to take some of the chill
out,
and it was great.
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Blueberry Crumble Pie
5 c. fresh blueberries
1 (9") reduced fat graham cracker crust
3/4 c. firmly packed brown suger
3 Tbs. all purpose flour
1 1/2 tsp. vanilla extract
1/4 tsp. grated lemon rind
1 (8 oz.) carton low fat sour cream
1/4 c. dry bread crumbs
1 Tbs. granulated sugar
1 Tbs. margarine, melted
Preheat oven to 375F. Place blueberries on crust. Combine brown sugar
and next 4 ingredients in a bowl; stir well. Spread mixture over
blueberries. Combine bread crumbs, granualted sugar and margarine
in a
small bowl; stir well. Srpinkle over sour cream mixture. Bake at
375F
for 40 minutes or until set and crumbs are lightly browned. Let
cool 1
hour on wire rack.
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Pie Filling To Can...Apple
6 Quarts
Fresh Apples -- Sliced, Blanched
5 1/2 Cups
Sugar
1 1/2 Cups
Clear Jel A
1 Tablespoon Cinnamon
2 1/2 Cups
Cold Water
5 Cups
Apple Juice
3/4 Cup
Lemon Juice -- Bottled
1 Teaspoon
Nutmeg -- Optional
7 Drops
Yellow Food Coloring -- Optional
Use firm crisp apples like Rome. If apples lack tartness add 1/4
cup
lemon juice in addition to called for. Wash, peel, and core apples.
Cut
slices 1/2" wide and place in water with ascorbic acid to prevent
browning. (or use fruit fresh) Blanch 2 quarts apples at a time
for 1
minute in boiling water. Keep previously blanched apples in a covered
pot to keep warm. Combine Sugar, Clear Jel A, and cinnamon in a
large
pot with water and apple juice. If using food color and nutmeg add
now.
Stir and cook on medium high heat till thickened and bubbly. Add
lemon
juice and boil 1 minute. Drain the apple slices well. Add to hot
mixture
and immediately fill jars. Leave 1/2" headspace, adjust lids and
bands,
and boiling bath can for 30 minutes for pints and quarts.
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Pie Filling To Can..Blueberry
4 1/2 Quarts Blueberries
1/2 Cup
Lemon Juice -- Bottled
Rind Of 1 Lemon -- Cut In Strips
1 Teaspoon
Nutmeg
1 Teaspoon
Mace
5 1/2 Cups
Sugar
6 1/2 Cups
Water
1 1/2 Cups
Clear Jel A -- Optional
Clean blueberries well and drain. Combine remaining ingredients and
bring to a boil. Fold in the berries and boil 1 minute more. Ladle
into
hot jars, release air bubbles, clean rims, adjust lids and bands,
process quarts in water canner for 30 minutes.
NOTES : When ready for use, Fruit reqires thickening with corn starch
mixed with a little water. Cook till thickend to desired texture,
then
cool and fill prepared shell. Adding starch, flour or other thickening
agents (except clear jel a) will cause the canned product to break
down
after time and is not recommended. If using clear jel a add with
sugar
to liquids.
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Pie Filling To Can..Cherry
6 Quarts
Sour Cherries -- Fresh/Frozen
7 Cups
Sugar
1 3/4 Cups
Clear Jel A
9 1/3 Cups
Cold Water
1/2 Cup
Lemon Juice -- Bottled
1 Teaspoon
Cinnamon -- Optional
2 Teaspoons
Almond Extract -- Optional
1/4 Teaspoon Red Food Coloring
-- Optional
Use fresh very ripe, firm cherries. Or substitute unsweetened frozen.If
sugar has been added to frozen. rinse off. Rinse and pit fresh cherries,
and hold in cold water. To prevent stem end browning use ascorbic
acid
in water. Combine sugar and Clear Jel A in a large saucepan and
add
water. If using add optional ingredients. Stir and cook over medium-high
heat till bubbly. Add lemon juice and boil 1 minute more. Add fruit.
Immediately pack into hot jars, 1/2" headspace, clean threads, adjust
lids and bands, and process in water canner for 30 minutes quarts
or
pints.
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Emeril's Shoo-Fly Pie
Yield: 2 Pies
2 c Flour
1 1/2 c Light brown sugar
1/4 ts Salt
1/2 Stick of butter
2 ts Baking soda
1 1/2 c Hot water
2 ea Eggs
2 c Steen's Cane Syrup
1 ts Pure vanilla extract
2 ea Unbaked 9" pie shells
16 Scoops vanilla ice cream
Preheat the oven to 450 degrees F. In a mixing bowl, combine the
flour,
sugar, salt and butter. Mix until the mixture resembles a coarse
crumb-like mixture. Divide the mixture in half. In another mixing
bowl,
whisk the baking soda and 1/2 cup of the water together. Whisk until
dissolved. Add the eggs, cane syrup, vanilla and remaining water.
Whisk
until smooth. Fold one half of the crumb mixture into the sugar
filling.
Pour the filling into the prepared pie shells. Sprinkle the remaining
crust evenly over the filling. Place in the oven and bake for 10
minutes. Reduce heat to 375 degrees F and bake for 25 to 30 minutes
or
until the top is firm. Remove from oven and serve warm with ice
cream.
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Blue Mountain Blueberry
Pie
1 batch
pie dough, enough for two-crust pie
4 cups
blueberries
4 teaspoons
lemon juice
3/4 cup
sugar
1/4 cup
all-purpose flour
1 teaspoon
lemon peel -- grated
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons margarine
Have an 8-inch double crust pieshell ready. See "Perfect Baked
Pie Crust" in this cookbook if you wish to make your own.
Sort, rinse and drain blueberries. Sprinkle lemon juice over
berries.
Combine sugar, flour, lemon peel, cinnamon, nutmeg and salt.
Toss this mixture gently with the blueberries to coat well.
Put berry mixture into pie shell; dot with margarine.
Place second crust on top of pie, seal edges and cut 3 slashes
in top to allow steam to escape. Bake in preheated 450-degree oven
for
10 minutes. Lower heat to 350 degrees and continue baking 30-35
minutes
more. Cool pie before slicing.
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Blueberry Pie
Diabetic,Pies
***CREAM CHEESE PASTRY***
1 1/2 cups
flour
1/2 cup
butter -- cold
3 ounces
cheese -- cream, cubed
1 teaspoon
extract -- vanilla
***FILLING***
2 pints
blueberries
2 tablespoons cornstarch
2/3 cup
fruit spread -- blueberry
1/4 teaspoon nutmeg -- ground
***GLAZE***
1
egg yolks
1 tablespoon cream
-- sour
Blueberries can be fresh or frozen.
Preheat oven to 425. Cut butter into flour in large bowl, using pastry
blender or two knives, until mixture resembles coarse crumbs. Cut
in
cream cheese until mixture forms dough. Blend in vanilla. (Pastry
may be
prepared in food processor, using steel blade.)
On lightly floured surface or pastry cloth, roll out 1/2 dough to
11"
circle. Line 9" pie plate; set aside.
Combine blueberries and cornstarch in medium bowl; toss lightly to
coat.
Add fruit spread and nutmeg; mix lightly. Spoon into crust. Roll
out
remaining dough to 11" circle; place over fruit mixture. Turn edges
under and flute. Cut several slits or circle in top crust to allow
steam
to escape. If desired, cut leaves from pastry scraps to decorate
top of
pie. Bake 10 minutes.
Remove pie from oven; reduce temperature to 350. Combine egg yolk
and
sour cream; brush lightly over crust. Return pie to oven and
Cool on wire rack. Serve warm or at room temperature.
Nutrition information per slice: 342 calories, 4 gm protein, 45 gm
carbohydrate, 17 gm fat, 44% of calories from fat, 70 mg cholesterol,
155 mg sodium, 1-1/2 diabetic starch/bread exchange, 3-1/4 diabetic
fat
exchange, 1-1/2 diabetic fruit exchange.
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Frozen Yogurt Pie
3 (6 oz) containers nf frozen yogurt; any flavor
1 (8 oz) container Lite Cool Whip; thawed
1 graham cracker pie crust; prepared
Combine yogurt and whipped topping. Pour into prepared crust. Freeze
at least 4 hours.
Thaw 1 hour before serving.
Note: This is the low fat version. If calories and fat don't matter,
you
can use regular frozen yogurt and Cool Whip.
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Rocky Road Frozen Pie
1 c reduced sugar strawberry preserves
8 oz light or regular whipped topping; thawed
1 c mini-marshmallows
1/2 c mini semisweet chocolate chips or
1 regular chips; coarsely chopped
1/4 c toasted pecans
1 8-inch chocolate crumb crust; prepared
Place preserves in a chilled medium mixing bowl. Using a rubber
spatula, fold in 1 cup of the whipped topping and blend well. Gently
fold in remaining whipped topping; do not blend thoroughly - streaks
of
topping may remain.
Quickly stir in marshmallows, chocolate chips and pecans. Spoon
into
prepared crust and smooth the top of the pie with a spatula.
Freeze at least 2 hours or overnight. To serve, cut into wedges.
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Lemon Merringue Pie
4 sheeta
phillo dough
1 1/2 cups
water
6 tablespoons cornstarch
1/2 cup
honey
5 1/2 cups
lemon juice
1 cup
egg-white or fat free substitute
2 tablespoons grated lemon
rind
6
egg-whites
pinch cream of tartar
2 tablespoons honey
CRUST: Drape one sheet ao dough across 9 or 10-inch pie plate, press
into plate, fold overhanging edges toward center, crimping to fit,
coat
the top with a misting of no-stick spray, repeat with rest of dough,
bake at 375 for 5-7 minutes, or until golder, let cool on rack.
FILLING: In 2 quart saucepan,whisk tigether water and cornstarch
until
cornstarch is dissolved and slowly whisk in egg substitute, return
to
heat, and cook, stirring,until thickened , add lemon rind, set aside
to
room temperature.
MERRINGUE: Place egg whites in a large bowl, beat until foamy, add
cream
of tartar,continue beating until soft peaks form, drizzle in honey
and
beat until stiff but nit dry. Spread merringue overpie so that it
covers
the filling and touches crust on all sides, make small swirls on
merringue with back of spoon, broil 6 -nches from heat until lightly
browned, don;t let it burn. Serve at room temperature.
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Butterscotch Pie #3
6 tablespoons butter
2 cups
brpwn sugar
1/2 cup
cream
2 cups
milk
1/4 cup
cornstarch
2 tablespoons flour
1/2 teaspoon salt
3
eggs separated
1/4 teaspoon vanilla
1 baked
9"-pie shell
6 tablespoons sugar
Melt butter, add brown sugar and cream, boil 4 minutes,stirring
constantly. Scald 1 cup milk. Mix cornstarch, flour, salt add 1
cup
milk. Add scalded milk to butter-sugar mixture, add cornstarch-milk
mixture. Cook until thick. Beat egg yolks and add. Cook 2-3 minutes.
Remove from heat, add vanilla. Cool. Pour into pie shell. Beat egg
whites with 6 tablespoons sugar for merringue. Put on top of pie.
Brown
in 350*F. oven until golden. Cool on wire rack. Makes 8 servings.
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Butterscotch Cream Pie
1 9-inch
pastry pie shell
1 cup
brown sugar
1/2 cup
flour
1/2 teaspoon salt
2 cups
milk
3
egg yolks, lightly beaten
2 tablespoons butter
1/2 teaspoon vanilla extract
MERRINGUE TOPPING
2
egg whites
1/4 teaspoon cream tartar
3 tablespoons granulated
sugar OR 4 Tablespoons -- confectioners' sugar
1/4 teaspoon vanilla extract
In top of doubleboiler, combine the brown sugar,flour and salt. Add
milk.Stir and cook over- not in - boiling water for 10 minutes,
or until
mixture thickens. Remove from the heat. Stirring well, pour half
of the
hot mixture into beaten egg yolks. when smooth, return the egg to
the
rest of the hot mixture and cook until thickened Remove from heat
and
add butter and vanilla extract. Cool, slightly before turning the
mixture into the pie shell Whip egg whites until frothy. Add cream
of
tartar. Whip until eggs are stiff but not dry until they satnd in
peaks
that lean over slightly when beater is removed. Beat in the sugar
1
tablespoon at a time until stiff peaks form. Do not overbeat.Beat
in
vanilla extract. Spread this merringue on the pie and bake in preheated
350*F.oven for 10 to 15 minutes, or until merringue is lightly browned.
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Perfect Pie Crust
4 C. flour
1 Tbl. sugar
2 tsp. salt
1 3/4 C. Crisco or other shortening
1 egg
1 Tbl. cider vinegar
1/2 C. water
Mix flour, sugar, salt, and Crisco together until mixture is crumbly.
In
a small bowl, beat together the egg, cider vinegar, and water. Add
to
flour mixture until well-blended. Put some flour on your hands and
then
separate dough into 5 balls (helps to use a small scale). Chill
at least
1/2 hour before using, or can be frozen in individual well-wrapped
portions. Makes 5 crusts.
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Butterscotch Pie #4
6 tablespoons butter or
margarine
6 tablespoons all-purpose
flour
1 1/2 cups
packed brown sugar
2 cups
milk
1/4 teaspoon salt
3
egg yolks, beaten
1 teaspoon
vanilla extract
1 9-inches
pastry shell, baked
MERRINGUE
3
egg whites
1/4 teaspoon cream tartar
1/2 cup
sugar
In a saucepan, melt the butter. Remove from the heat; add flour and
stir
until smooth. Stir in brown sugar. Return to heat; gradually add
milk
and salt, stirring constantly. Cook and stir over medium-high heat
until
thickened and bubbly. Reduce heat cook and stir for 2 minutes more.
Remove from the heat. Stir about one cup into the egg yolks; return
all
to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes.
Remove
from the heat and add vanilla. Pour into pie shell immediately make
the
merringue in a small bowl, beat egg whites with cream of tartar
until
soft peaks form. Gradually add sugar; about 1 tablespoon at a time,
beating until stiff and glossy. Spread evenly over filling, sealing
merringue to the crust, Bake at 350* for 12 to 15 minutes or until
golden. Cool on a wire rack. Store covered in refrigerator. Yield:
6 - 8
servings.
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Fried Apple Pies
Seasoned Applesauce
Water
Oil
Roll Angel Biscuit dough thinly; cut into squares or circles. Fill
with
seasoned homemade or commercial sauce, fold over and seal the edges
by
moistening with water, and pressitng with fork= tines. Pierce top
once.
Fry in a little oil until brown,= turning once and piercing the
other
side. Do not deep fry.
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Best Butterscotch Pie
1 cup
firmly packed light brown sugar
1/2 cup
sugar
1/2 cup
cornstarch
pinch salt
3 large
eggs, separated
1 1/3 cups
milk
2/3 cup
water
2 tablespoons butter or
margarine ,melted
2 teaspoons
vanilla divided
1 baked
9-inch pastry shell
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup
boiling water
3 tablespoons sugar
1/4 teaspoon baking powder
dash salt.
Combine first 4 ingredients in heavy sauce pan. Combine egg yolks
and
next 3 ingredients. Gradually stir into brown sugar mixture. Cook
over
medium heat, stirring constantly until mixture thickens and boils.
Boil,
stirring constantly, 1 minute. Remove mixture from heat, and stir
in 1
teaspoon vanilla. Pour into pastry shell, set aside. Combine 1
tablespoon cornstarch and 2 tablespoon cold water in a small saucepan,
stirring until smooth. Stir in 1/2 cup boiling water; cook over
medium
heat,stirring constantly, until mixture thickens and boils. Boil,
stirring cinstantly 1 minute. Remove from heat and cool completely.
Beat
egg whites at medium speed of electric mixer until foamy. Combine
3
tablespoons of sugar and baking powwder gradually add to egg whites.
1
tablespoon at a time beating until stiff peaks form and sugar dissolves
( 2 to 4 minutes0. Add cornstarch mixture, dash of salt, remaining
1
teaspoon vanilla; beat until blended. Spread meringue over warm
filling
working to edges of pastry. Bake at 325*F. for 25 to 28 minutes
or until
golden. Cool. Yield: 1 (9-inch) pie.
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Cream Cheese Snickers
Candy Bar Pie
Cakes/pies
Yield: 10 servings
1 9" pastry shell, baked, cool
2 Eggs
1 Unflavored gelatin envelope
1/4 c Water, cold
6 1-1/2oz Snickers Bars, cut into pieces
1/4 c Peanut butter, chunky
8 oz Cream cheese, softened
1 1/2 c Powdered sugar, unsifted
1 ts Cocoa
3 tb Evaporated milk
1 ts Vanilla
1/2 ts Salt
1 c Heavy cream, whipped
Peanuts, salted, chopped
Sweetened whipped cream
Separate the eggs. Sprinkle the gelatin over cold water in a small
saucepan
and let stand until softened, about 4 minutes; dissolve over very
low heat,
stirring. Melt candy bars in top of double boiler over simmering
water; add
peanut butter and blend with a wooden spoon until smooth; cool.
Beat cream
cheese with 2 egg yolks thoroughly; gradually add powdered sugar,
beating
well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and
then the
dissolved gelatin; mix all well. Chill until partially thickened,
stirring
one or two times. Stifly beat the room temp egg whites with the
salt; fold
into chilled mix, then fold in the whipped heavy cream; turn into
cooled
pastry shell and chill until firm. Decorate with chopped peanuts
and
additional whipped cream if desired.
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Candy Apple Pie
Categories: Apples
Yield: 8 servings
6 c baking apples, peeled -- thinly
2 TB lime juice
3/4 c sugar
1/4 c flour
1/2 ts cinnamon
1/4 ts salt
pie crust (9 inch) -- double crust
2 TB butter or margarine -- but
***topping***
1/4 c butter or margarine
1/2 c brown sugar
2 TB heavy cream
1/2 c pecans
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. Source: Taste of Home Magazine.
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Candy Bar Pie
Categories: Desserts
Yield: 8 servings
1 Unbaked 15 oz. pie crust
5 Snickers candy bars ( 2.07 Oz each )
4 Packages ( 3 oz. each )
Cream cheese, softened
2 Eggs
1/3 c Sour cream
1/3 c Peanut butter
3 tb Heavy cream
2/3 c Choclate chips
Preheat oven to 450~. Using a 9" pie pan, bake pie crust for 5-7
minutes
or until very light golden brown. Remove from oven and let cool.
Reduce
oven temperature to 325~. Meanwhile, cut candy bars in half lengthwise,
them cut into 1/4 " pieces. Place candy bar pieces over the bottom
of
the partially baked crust. In a small bowl, combine the sugar and
cream
cheese, beat until smooth. Add eggs onne at a time, beating well
after
each addition. Add sour cream and peanut butter, beatung until mixture
is smooth. Pour over candy bar pieces. Bake for 30-40 minutes, or
until
center is set. Cool completely, When pie is cooled, heat the heavy
cream
in a small saucepan until very warm. Remove from heat and stir in
choclate chips. Stir until the chips are melted and mixture is smooth.
Spread over top of cooled pie. Refrigerate for 2-3 hours before
serving.
Store in refrigerater. Makes 8-10 servings.
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Caramel Candy Pie
Yield: 8 servings
Single pie crust of your
Choice
FILLING:
1 Envelope unflavored gelatin
1/4 c Cold water
1 c Milk
14 oz Package caramels
1 1/2 c Whipped cream
TOPPING:
2 tb Sugar
1/4 c Slivered almonds
Preheat oven to 450F.
Make pie crust of your choice for a unfilled one crust pie using
a 9
inch pie pan. Bake at 450F for 9-11 minutes or until light golden
brown.
Cool completely.
In a small bowl, soften gelatin in water; set aside. In a medium
heavy
saucepan, combine milk and caramels, cook over low heat until caramels
are melted and mixture is smooth, stirring frequently.Add softened
gelatin; stir until gelatin is dissolved. Refrigerate about 1 hour
our
until mixture is slightly thickened but not set; stirring occasionally.
Fold caramel mixture into whipped cream. Pour into cooled baked
crust;
spread evenly. Refrigerate 2 hours or until firm.
In a small skillet, combine sugar and almnds; cook over low heat
until
sugar is melted and almonds are golden brown, stirring constantly.
Immediately spread on foil or greased cookie sheet. Cool; break
apart.
Just before serving, garnish pie with caramelized almonds.
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Creamy Mint Candy Pie
10 servings
1 Envelope unflavored gelatin
1/2 c -Water
2 tb Creme de menthe liqueur; green colored
2 tb Creme de cacao liqueur; white colored
1 dr Green food color; to 2 drops if desired
1 cn 14-oz. sweetened condensed milk
1 c Whipping cream; whipped
14 Thin chocolate and green mints; chopped
1 6-oz. chocolate crumb pie crust
In small saucepan, sprinkle gelatin over water; let stand 5 mins.
to
soften. Heat over low heat just until gelatin dissovles. Stir in
creme
de menthe, creme de cacao, and food color; cool. In lg. bowl, combine
sweetened condensed milk and gelatin mixture; blend well. Refrigerate
10
to 15 mins. or until mixture just begins to thicken. Fold whipped
cream
into gelatin mixture. Fold in chopped mints; spoon into pie crust.
Cover; refrigerate several hours or overnight. If desired, garnish
with
additional whipped cream and mints.
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Candy Apple Cheese Pie
Yield: 8 servings
1 1/2 c Corn flake crumbs
1 tb Oil
8 oz Fat-free cream cheese -- Softened
14 oz Fat-free sweetened condensed
Milk
1/3 c Lemon juice -- at room
Temperature
1 ts Pure vanilla extract
1 c Apples -- sliced
1/4 c Cinnamon candies
1/4 c Water
2 tb Water
2 ts Cornstarch
Crust----
Filling----
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.
Meanwhile to prepare filling, combine cream cheese, sweetened condensed
milk, lemon juice. and vanilla in a mixing bowl. Pour into prebaked
pie
crust. Arrange apple slices over cream cheese mixture. In a saucepan,
over low heat, dissolve cinnamon candies in 1/4 cup water. Stir
remaining water and cornstarch together. 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.
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Candy Malt Shoppe Pie
Yield: 8 servings
1 1/2 c Low-fat graham cracker
Crumbs
1 tb Oil
2 c Fat-free frozen vanilla
Yogurt -- softened
8 oz Cool Whip® Free -- thawed
1 1/4 c Malted milk balls --
Crushed
Crust----
Filling----
Preheat oven to 350. Prepare a 9" pie pan with cooking spray and
flour;
set aside. To prepare crust, combine graham cracker crumbs and oil
in a
small mixing bowl. Press into prepared pan. Bake for 10 minutes.
To
prepare filling, combine vanilla yogurt and whipped topping in a
mixing
bowl until well blended. Mix 1 cup crushed malted milk balls into
yogurt
mixture. Spoon into prebaked pie crust. Top with remaining malted
milk
balls. Freeze 4 hours or until firm.
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