PIE

STRAWBERRY PIE

3 Tablespoons cornstarch

1 cup sugar

1 1/2 cups water

3 oz box strawberry Jell-O

2 cups sliced strawberries

Pre-bake a 10" pie shell

Line bottom of pie shell with the sliced strawberries. Combine cornstarch, sugar and water in small saucepan. Bring to a boil and simmer, stirring constantly, until thickened. Add the Jell-O and stir until dissolved. Pour over the strawberries and refrigerate until set. Serve with whipped cream.

 COCONUT CREAM PIE!

For the Crust:

1 cup flour

1/2 cup butter, melted

2 Tbs sugar

1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:

8 ounces cream cheese, room temperature

1 cup powdered sugar

1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Layer three:

1 small package coconut cream instant pudding

1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture.

Top with remaining tub of whipped topping.

Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate

 

BUTTERFINGER PIE (CAN ALSO USE TWIX, SNICKERS, OR MILKY WAY)

1 (12.5 ounce) bag Fun Size Butterfinger candy bars, crushed

1 (8 oz) package cream cheese, room temperature

1 (12 oz) container Cool Whip

1 pre-made graham cracker crust

Reserve ½ cup of crushed Butterfingers.

Combine remaining candy bars, cream cheese and Cool Whip in a large bowl.

Pour into graham cracker crust.

Sprinkle reserved candy bars on top.

Chill for 2 hours before serving.

MINI _________ PIES

Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup)

Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked)

Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers

BIGBOY STRAWBERRY PIE:

2 tbsp. cornstarch
1 c. sugar
1 c. water
1/2 pkg. strawberry gelatin
1 baked 9 inch pie shell, cooled
Whipped topping
Blend together cornstarch and sugar. Combine in saucepan with water. Cook, stirring until thick 3 to 5 minutes. Remove from heat. Add gelatin. Stir until dissolves. Mix berries in gelatin before placing in pie shell. Pour into pie shell let chill 2 or 3 hours. Garnish with whipped topping. ENJOY!!!

OLD FASHIONED CUSTARD PIE

1 unbaked pie shell (I use Marie Callendar's deep dish)
3 large eggs
1/2 cup of sugar
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract
Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve. southern momma

PAN PIE...TEXAS STYLE

This is an awesome recipe for a crowd. You can use any pie filling you choose. I chose Cherry and Apple. I took this dessert into work and the guys in the shop loved it. Super simple and fast to make. Take it to your next pitch in.
Ingredients:
1 cup sugar
1 cup butter, softened
2 eggs
1/4 teaspoon salt
1/3 cup milk
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cans pie filling, your choice
Cream sugar and butter in mixing bowl. Add eggs, salt and milk. Mix thoroughly.
Slowly add flour to mixture and blend slowly. Next add baking powder and baking soda. Mix well.
Measure 1-1/2 cups of pastry and set aside. Lightly grease a cookie sheet (10 x 15- inch) that has sides. Pat the remaining pastry all over and up the short sides. Pour pie filling onto the pastry. With remaining pastry, roll out on floured surface and cut into shapes or strips. Arrange on top of pie. Make an egg wash using 1 egg that has been lightly whisked. Using a pastry brush, paint the egg on all pastry that is showing. Bake at 350 degrees for 35 minutes.

IMPOSSIBLE PIE

All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut cream pie
Ingredients
2 cups milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
8 Tablespoon butter
3/4 cup sugar
1/4 teaspoon ground nutmeg
Directions
Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well. Pour into a greased and floured pie plate. Sprinkle nutmeg on top. Bake at 350 degrees for 45 minutes.

FUDGE BROWNIE PIE

3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted OR MARGERINE
2 large eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows
For the frosting:
2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)
Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.
Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top. To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

MINI APPLE PIES

Start by cutting up eight cups of apples into small 1/2in bits.
Mix the apples with:
12 tablespoons of flour
1 1/2c of sugar
4 heaping teaspoons of cinnamon
1/4-1/2 teaspoon of nutmeg (depending on how much you like nutmeg...you could also leave it out)
You will also need:
4 tablespoons of chilled butter cut into 24 equal portions.
two boxes of pilsbury pie crusts (four chilled NOT frozen crusts)
Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts.
I found that a wide mouth mason jar ring worked perfectly.
Line each cup of your muffin tin with a tiny pie crust. gently fill the crusts with your apple mixture
You should be able to fill until slightly mounded and put a dab of butter on each pie. Cover as desired with left over dough. Brush with melted butter and bake at 400 for 18 to 22 minutes.
 recipe makes 24 mini pies

AMAZING COCONUT PIE

2 cups milk...
3/4 cup sugar
1/2 cup all-purpose baking mix, like Bisquick
4 eggs
1/4 cup (half a stick) butter, softened
1 teaspoon vanilla
1 1/3 cups Baker's Angel Flake Coconut (sweetened)
Place milk, sugar, baking mix, eggs, butter and vanilla in blender; cover. Blend on LOW speed for 3 minutes. pour into a greased 9-inch pie plate. Sprinkle with coconut. Bake at 350 degrees for 40 minutes or until center of pie is set and top is golden brown. (It took me closer to 50-55 minutes). Serve warm or cool on a wire rack. Store leftover pie in refrigerator.

MINI PUMPKIN PIE CROISSANTS

2 tubes cresent rolls (open and split lengthwise to make more cresents) Beat until fluffy
4 oz cr. Cheese
1 can pumpkin (not pie filling)
2 Tbsp. pumpkin pie spice
3-4 Tbsp. sugar.
Place one large spoonful on each cresent and spread. Roll cresent up and then roll each one in a mixture of 4 Tbsp. sugar and 1 Tsp. pumpkin pie spice. Bake 350 degree F for 15-18 minutes (or until browned

HOT FUDGE PIE

1 stick butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
3 Tablespoons cocoa powder
1 teaspoon salt
1/2 cup all purpose flour.
Preheat oven to 350. Cream butter and sugar with electric mixer until light and fluffy about 3 minutes. Add eggs and vanilla and mix in well. Add cocoa powder, salt and flour and stir until well combined. Grease a 8" pie plate with butter or Pam. Pour mixture in pie plate. Bake for 30 -35 minutes until center is set. If you like , you can dust with powdered sugar and serve with a side of whipped cream or vanilla ice cream!
MINI PIE
Mix 1/2 cup of Bisquick
1/2 Cup of Milk
2 eggs together for a base. (put about 1 tablespoon in each muffin cup)
Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked) Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go!

CHEESEBURGER PARADISE PIE ~

1 lb lean ground beef
1 large onion (chopped)
1/2 teaspoon of seasoned salt
1/2 teaspoon of garlic powder
a dash or worcester sauce
1 cup of shredded cheddar cheese (I used 3/4 cheddar and 1/4 mozzarella)
1 cup of milk
1/2 cup of Original Bisquick mix
2 eggs
Heat oven to 400°F. Spray a 9 inch pie plate with non-stick cooking spray Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat. Stir in salt, garlic powder and worcester sauce and then spread in pie plate Next, sprinkle the shredded cheese on top of the beef. In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture. Bake in oven for 25 minutes or until a knife comes out clean.

BUTTERMILK PIE:

1/2c buttermilk
1 3/4c sugar
2 large eggs
3tbsp flour
pinch of salt
1 stick butter
1tsp vanilla
nutmeg
Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pieshell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set.

IMPOSSIBLE PIE

All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut cream pie
Ingredients
2 cups milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
8 Tablespoon butter
3/4 cup sugar
1/4 teaspoon ground nutmeg
Directions
Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well. Pour into a greased and floured pie plate. Sprinkle nutmeg on top. Bake at 350 degrees for 45 minutes.

PRINCESS PIE (COCONUT CREAM PIE)

crust:
1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional
Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.
Layer two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping
Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.
Layer three:
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)
Mix until thickened. Spread over cream cheese mixture. Top with remaining tub of whipped topping.
Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

PECAN PIE COBBLER

1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

BLACKBERRY PIE

4 cups fresh blackberries

1/2 cup white sugar
1/2 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk
1/4 cup white sugar

Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar. Bake at 425F for 15 minutes. Reduce the temperature of the oven to 375F, and bake for an additional 20 to 25 minutes.

CHOCOLATE CHIP PIE

2 eggs

1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 cup butter
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
1 cup chopped walnuts
1 recipe pastry for a 9 inch single crust pie

Preheat oven to 325F. Beat eggs until frothy, add sugars and vanilla. Melt butter or margarine, and add to sugar and egg mixture. Stir in flour until well blended. Mix in walnuts and chocolate chips. Pour into pie pan and bake for 1 hour. Serve warm with whipped cream or ice cream.

EASY APPLE CRISP

6 apple - peeled, cored and sliced

1 cup water
1 (18.25 ounce) package white cake mix
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted

Preheat oven to 350F. Lightly grease a 9x13 inch baking dish. Arrange apples in an even layer in bottom of baking dish. Pour water over apples. In a medium bowl mix together cake mix, brown sugar, and cinnamon. Stir in melted butter or margarine until ingredients are thoroughly blended; mixture will be crumbly. Sprinkle mixture over apples. Bake in preheated oven for

50 to 55 minutes.

KISSES PEANUT BUTTER PIE

42 Hershey's kisses Milk Chocolates, divided

2 tablespoons milk
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
3/4 cup white sugar
1 cup Reese's Creamy Peanut Butter
1 (8 ounce) container frozen whipped topping, thawed

Remove wrappers from chocolate pieces. Place 26 pieces and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave 30 to 45 seconds or just until melted and smooth when stirred. Spread evenly on bottom of crust. Refrigerate about 1/2 hour. Beat cream cheese in medium bowl until smooth; gradually add sugar, beating well. Beat in peanut butter. Reserve 1/2 cup whipped topping; fold remaining whipped topping into peanut butter mixture. Spoon into crust over chocolate. Cover; refrigerate about 6 hours or until set. Garnish with reserved whipped topping and additional chocolate pieces. Cover; refrigerate leftover pie.

NO BAKE PEANUT BUTTER PIE

1 (8 ounce) package cream cheese

1-1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts

Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in dessert topping. Spoon into 2- 9 inch graham cracker pie shells, cover and freeze.

NO SUGAR APPLE PIE

2 (9 inch) pie shell

3 tablespoons cornstarch
1 tablespoon ground cinnamon
1 (12 fluid ounce) can unsweetened apple
juice concentrate, thawed
6 cups sliced green apples

Preheat oven to 350F. In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside. In a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat. Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top. Bake in preheated oven for 45 minutes, or until crust is golden brown.

PUMPKIN CHEESECAKE PIE

1 cup graham cracker crumbs

1/2 cup ground pecans
2 tablespoons white sugar
1/8 teaspoon ground ginger
1/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
3/4 cup packed brown sugar
3 eggs, beaten
1 (15 ounce) can solid pack pumpkin puree
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

Preheat oven to 350F.

To Make Crust: In a medium bowl combine graham cracker crumbs, ground pecans, white sugar, and 1/8 teaspoon ground ginger. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press mixture into a 9-inch pie plate. Set aside. To Make Filling: In a large mixing bowl combine cream cheese and brown sugar. Beat until smooth, then add eggs, pumpkin, and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Pour mixture into pie shell. Bake in preheated oven for 35 to 40 minutes, until set in center. Chill before serving. Garnish with whipped cream and pecan halves if desired.

SOUR CREAM RASPBERRY PIE

1 (9 inch) pie shell

3 cups raspberries
3/4 cup white sugar
1/3 cup all-purpose flour
2 cups sour cream
1/2 teaspoon vanilla extract
2 tablespoons fresh bread crumbs
2 teaspoons white sugar
2 teaspoons butter, melted

In a bowl, combine 3/4 cup sugar and flour. Whisk in sour cream and vanilla. Arrange raspberries evenly in the pie shell. Spread sour cream mixture over berries. Combine bread crumbs, 2 teaspoons sugar, and melted butter or margarine. Sprinkle over pie. Bake at 400F for 30 to 40 minutes, or until pastry and filling are golden. Cool on rack. Serve same day at room temperature.

STRAWBERRY RHUBARB PIE

1 recipe pastry for a 9 inch double crust pie

1 teaspoon orange zest
4 cups diced rhubarb
3 cups sliced fresh strawberries
1-1/2 cups white sugar
6 tablespoons quick-cooking tapioca
1 tablespoon milk
1 tablespoon white sugar for decoration
1 cup all-purpose flour (optional)
1 cup white sugar (optional)
1 teaspoon salt (optional)
1/2 cup butter (optional)

Preheat oven to 400F. Line a pie pan with bottom crust. Mix together rhubarb, strawberries, orange zest, 1 1/2 cups sugar, and tapioca. Spoon into crust. Roll out second crust, and place over the filling. Seal the edges. Brush with milk, and sprinkle extra sugar on top. Bake at 400F for 10 minutes. Reduce heat to 350F, and bake for an additional 35 minutes. For a crumb topping, omit top pie crust. Combine flour, 1 cup sugar, and salt. Cut in butter or margarine until mixture is crumbly. Spoon over filling, and bake as directed above.

ZUCCHINI COBBLER

5 cups zucchini - peeled, seeded and chopped

1/2 cup fresh lemon juice
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups all-purpose flour
1-1/2 cups white sugar
1-1/2 cups butter, chilled
1 teaspoon ground cinnamon

Preheat oven to 375F. Coat a 9x13 inch baking dish with non-stick spray. Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Add 3/4 cup sugar, 1 teaspoon cinnamon and nutmeg and simmer 1 minute longer. Remove from heat and set aside. In a large mixing bowl combine flour and 1 1/2 cup sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumbs into zucchini mixture. Press half the remaining crumb mixture into prepared pan. Spread zucchini mixture on top; crumble remaining crumb mixture over zucchini and sprinkle with 1 teaspoon cinnamon. Bake in oven preheated to 375F for 35-40 minutes, or until golden and bubbly.