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The World of Pie
Southern Pecan Pie
Key Lime Pie
Black Walnut Cream Pie
Two Crust Apple Pie
Blue Ribbon Chess Pie
Transparent Pie
Polka Dot Black Bottom Pie
Coconut Custard Pie
Lemon Meringue Pie
Slice o'Lemon Pie
Pumpkin Pie
Sweet Potato Pie
Rhubarb Pie
Strawberry Pie
Chocolate-Rum Marble Pie
Peppermint Pie
Sour Cream Raisin Pie
Apricot Chiffon Pie
German Chocolate Pie
Mud Pie
Frozen Peanut Butter Pie
Orange Dream Pie
Boston Cream Pie

Orange Dream Pie .
1 9" vanilla crumb crust or graham cracker crumb crust 1 pint vanilla ice cream, softened until easily scooped 1 pint orange sherbet, softened until easily scooped 1 cup whipped topping
1. Spread half of the vanilla ice cream into the crust, then top with half of the orange sherbet. 2. Repeat with a layer of the rest of the vanilla ice cream and the rest of the orange sherbet. 3. With the back of a spoon, make deep swirls in the filling. Don’t let the filling melt! 4. Freeze about 3 hours or until firm. 5. Remove from freezer 10 minutes before serving. 6. Add a dollop of whipped topping on top of each piece before serving. (Store leftovers in freezer)
Frozen Peppermint Pie .
1 9" chocolate crumb crust 1 pint vanilla ice cream, softened ½ cup peppermint candy 2 cups whipped topping Red food coloring Chocolate syrup (optional)
1. Place peppermint candy in a heavy plastic bag and seal tightly. Crush the candy with a rolling pin until it is broken up into small pieces. 2. Combine ice cream and candy in a large mixing bowl. 3. Blend in a few drops of food coloring and the whipped topping. 4. Pour into crumb crust. Freeze until firm. 5. Drizzle with chocolate syrup. Return to freezer. 6. Remove from freezer 10 minutes before serving. (Store leftovers in freezer)
Frozen Peanut Butter Pie . .
1 9" graham cracker or chocolate crumb crust ½ cup peanut butter, crunchy or creamy ½ cup milk 1 8 oz. package cream cheese, softened 1 cup powdered sugar, sifted 1 cup whipped topping chocolate syrup
1. Combine peanut butter, milk and cream cheese in a large mixing bowl. Mix with a mixer on low speed until smooth. 2. Add powdered sugar and whipped topping; Blend until smooth. 3. Use a spatula to pour into a crumb crust. 4. Place in freezer until firm 5. Drizzle with chocolate syrup and return to freezer. 6. Remove from freezer 10 minutes before serving. (Store leftovers in freezer)
Impossible Pumpkin Pie
Ingredients: 2 teaspoons vanilla 1/4 teaspoon salt 5 tablespoons flour 2 tablespoons light margarine 4 egg whites 12 ounce evaporated skim milk 16 ounces pumpkin 3-1/2 teaspoons pumpkin pie spice 1/4 teaspoon nutmeg 1/2 cup sugar
Directions: Mix all ingredients in a blender. Spray a 9-inch pie pan with nonstick cooking spray. Bake 45 minutes, or until knife inserted in the center of pie comes out clean, at 350-degrees. Top with light or fat-free cool whip when cooled, if desired.
Boston Cream Pie
1 ¼ cups all-purpose or 1 ½ cups cake flour 1 cup sugar 1/3 cup shortening ¾ cup milk 1 ½ teaspoons baking powder 1 teaspoon vanilla ½ teaspoon salt 1 large egg Cream Filling and Chocolate Glaze to follow
1. Heat oven to 350º. Grease bottom and side o f round pan, 9 x 1 ½ inches, with shortening, lightly flour. 2. Beat all ingredients except Cream Filling and Chocolate Glaze in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. 3. Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. 4. Make Cream Filling and Chocolate Glaze. Split cake horizontally in half. Spread filling over bottom layer, top with top layer. Spread glaze over top of cake. Cover and refrigerate until serving. Store covered in refrigerator.
Cream Filling:
1/3 cup sugar 2 tablespoons cornstarch ⅛ teaspoon salt 1 ½ cups milk 2 large egg yolks, slightly beaten 2 teaspoons vanilla Mix sugar, cornstarch and salt in 2-quart saucepan. Mix milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute, remove from heat. Stir in vanilla. Press plastic wrap on filling to prevent a layer of skin from forming on top; cool.
Chocolate Glaze:
3 tablespoons butter or stick margarine 3 oz. unsweetened baking chocolate 1 cup powdered sugar ¾ teaspoon vanilla About 2 tablespoons hot water Melt butter and chocolate in 1-quart saucepan over low heat, stirring frequently; remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 teaspoon a time, until smooth and spreadable.
8 servings
Mud Pie
1 9" chocolate crumb crust 1 quart coffee, mocha, or chocolate ice cream, softened 1 cup hot fudge sauce ¼ cup chopped almonds, toasted
1. Preheat oven/toaster oven to 325 F. 2. Place almonds on an ungreased baking pan. 3. Bake for 5-7 minutes. Stir every 2 minutes. 4. Spread ice cream evenly in the crust, freeze for 3 hours. 5. Spread hot fudge sauce over top of pie - Sprinkle with almonds. 5. Return pie to freezer for 4 hours or until firm. 6. Remove from freezer 10 minutes before serving. (Store leftovers in freezer) Cream pie filling is simply a cornstarch pudding made on top of the stove and enriched with egg yolks. In order to avoid scorching, stir the filling constantly as it cooks with a wooden spoon or heatproof rubber spatula, reaching all corners of the saucepan. To prevent lumps, remove the filling from the heat as it approaches the simmer and begins to thicken, and whisk vigorously. After whisking, return the filling to the heat, bring it a full simmer, and cook for 30 seconds. If this is not done, amylase, an enzyme in the egg yolks, will react with the starch, thinning out and discoloring the filling within 24 hours. The filling is also likely to thin out if allowed to cool before being poured into the crust, so spoon the filling into the crust immediately after cooking, Contrary to popular belief, hot filling does not cause the crust to become soggy. The following cream pies can be made up to 1 day ahead and refrigerated.
Prepare a baked pastry or crumb crust in a 9-inch pie pan: .
Whisk in a medium, heavy saucepan until well blended: 2/3 cup sugar ¼ cup cornstarch ¼ teaspoon salt Gradually whisk in: 2 ½ cups whole milk
Vigorously whisk in until no yellow streaks remain: 5 large egg yolks
Stirring constantly with a wooden spoon or heatproof rubber spatula, bring the mixture to a bare simmer over medium heat. Remove from the heat, scrape the corners of the saucepan with the spoon or spatula, and whisk until smooth. Return to the heat and , whisking constantly, bring to a simmer and cook for 1 minute. Off the heat, whisk in:
2 to 3 tablespoons unsalted butter, cut into small pieces 1 tablespoon vanilla Spoon 1/3 of the filling into the prepared crust spreading 2 to 4 firm ripe bananas in two layers alternating with the filling and press a sheet of plastic wrap directly on the surface. If you are covering the pie with meringue, proceed at once to prepare:
Soft Meringue Topping (No “weep” version)
In a very small saucepan or heatproof 1 cup measure, thoroughly mix: 1 tablespoon cornstarch 1 tablespoon sugar Gradually stir in, making a smooth, runny paste 1/3 cup water Bring to a boil over medium heat, stirring briskly all the while, then boil for 15 seconds. Remove this thic translucent paste from the heat and cover with a lid or saucer. In a clean, grease-free glass or metal bowl, beat on medium speed until foamy: 4 large egg whites (1/2 cup), at room temperature Add and beat until soft but definite peaks form: ½ teaspoon vanilla ¼ teaspoon cream of tartar Very gradually beat in: ½ cup sugar, preferably superfine Beat on high speed until the peaks are very stiff and glossy but not dry. Reduce the speed to very low and beat in the cornstarch paste 1 tablespoon at a time. When all the paste is incorporated, increase the speed to medium and beat for 10 seconds. Immediately spread the meringue over a hot pie filling or pudding, anchoring it to the edge of the crust (or dish) at all points. Bake 20 minutes at 325º.
A German Chocolate Pie
Filling 1 cup pecan, coarsely chopped 1 cup shredded coconut 6 oz. bittersweet or semisweet chocolate, melted 3 large eggs 1 cup sugar ½ cup light corn syrup 1 Tbsp. butter, melted 1 teaspoon vanilla ½ teaspoon salt
Position a rack in the center of the oven. Preheat the oven to 375º. Spread pecans on a baking sheet. Toast the nuts in the oven, stirring occasionally, until golden and fragrant, 6-10 minutes. Set aside. Whisk eggs, sugar, corn syrup, butter, vanilla, and salt until blended. Whisk about ¼ of the egg mixture into the chocolate, then blend the result into the remaining filling. Slowly add the melted chocolate. Place pecans and coconut in the bottom of a partially pre-baked pie shell and pour the filling over them. Bake 25-30 minutes; until the edges are firm and the center seems set but quivery, like gelatin, when the pan is nudged. Let cool on a rack for at least 1½ hours. Serve warm or at room temperature. The pie can be made up to 2 days ahead. Store in the refrigerator, but let warm to room temperature or warm in a 275º oven for 15 minutes before serving.
Lemon Chess Pie Unbaked 9-inch pie shell 2 cups sugar 1 Tbsp. flour 1 Tbsp. corn meal 4 eggs 1/4 cup melted butter 1/4 cup milk 2-4 tsp. lemon zest (grated peel) 1/4 cup lemon juice
Preheat oven to 350º. Combine sugar, flour and corn meal. Add eggs, butter, milk, lemon zest and juice; beat until very smooth. Pour into pie shell and bake at 350º for 35 to 40 minutes until golden brown.
Shoefly pie
Position the oven rack in the middle of the oven. Preheat the oven to 400º.
1 Baked pastry crust 1 cup all-purpose flour 2/3 cup firmly packed dark brown sugar 5 tablespoons unsalted butter, softened 1 cup light molasses 1 large egg 1 teaspoon baking soda 1 cup boiling water
 Combine flour, brown sugar and butter with a pastry blender until crumbly. . Set aside.  In a separate bowl, beat molasses, egg and soda with a large spoon until blended.  Stir in boiling water until thoroughly blended.  Stir in half of the crumb mixture and pour into pastry shell.  Sprinkle the remaining crumbs on top of the filling. Bake for 10 minutes at 400º.  Reduce oven setting to 350º and bake for 20-30 minutes until the pie has puffed around the sides and feels firm in the center.  Cool completely on a wire rack. Store at room temperature for up to 3 days. Cindy's Banana Cream Pie
2/3 cups sugar 1/4 cup cornstarch 1/2 teaspoon salt 3 cups milk 4 egg yolks, slightly beaten 2 tablespoons butter, melted 1 tablespoon plus 1 teaspoon vanilla 3 bananas 1 baked pie shell Mix sugar, cornstarch, salt, milk, and egg yolks in a saucepan. Cook over medium heat and stir until it has boiled for 1 minute. Take pan off heat and stir in the butter and vanilla. Cool to room temperature. Slice the bananas into pie crust and pour the custard over the top. Chill for at least 2 hours. Serve with whipped cream on top.
Title: Peach Cream Pie Categories: Pies Yield: 6 servings 3 ea Med. Fresh Peaches * 3 T (level) Unbleached Flour 3 c Half amp; Half or Coffee Cream 1/2 t Cinnamon or To Taste * Or enough to fill pie shell with peach halves. Peel Peaches, cut in half and remove stones. Arrange halves cut side down in an unbaked pieshell. Mix sugar, flour and cinnamon with cream to make a paste. Pour over peaches. Place in hot oven 450 degree F. Bake 10 minutes or until shell begins to brown. Reduce heat to moderate oven (350 degrees F.). Continue baking for 30 minutes or until peaches are done. Cool and serve cold. MMMMM
02 Title: Americana Key Lime Pie Categories: Desserts, Pies Yield: 6 servings 1 tb Unflavored gelatin (1 env.) 1/2 c Sugar 1/4 ts Salt 4 Egg yolks 1/2 c Lime juice 1/4 c Water 1 ts Grated lime peel Few drops green food color 4 Egg whites 1/2 c Sugar 1 c Heavy cream, whipped 1 9-in baked pastry shell Pistachio nuts, chopped Lime slices for garnish Heavy cream, whipped, to top Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in grated peel. Add food coloring sparingly to tint pale green. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Pile into cooled baked pastry shell. Chill till firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in center. Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie. MMMMM
Title: Vinegar Pie Categories: Pies Yield: 6 servings 1 c Sugar 2 T Unbleached Flour 1 c Cold Water 5 T Vinegar 2 1/2 T Butter 4 ea Large Eggs, Beaten Combine sugar and flour. Add the rest of the ingredients and place in a saucepan. Cook until thick and pour into prepared pie crust. Bake in a 375 degrees F. oven until crust is brown. MMMMM Mud Pies
Ingredients 1/2 cup unsweetened cocoa powder 1/2 cup boiling water 1/2 cup shortening 1 1/2 cups white sugar 2 eggs 1 teaspoon vanilla extract 2 2/3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup buttermilk 2 tablespoons all-purpose flour 1 pinch salt 1 cup milk 3/4 cup shortening 1 1/2 cups confectioners' sugar 2 teaspoons vanilla extract Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a small bowl, stir together the cocoa and boiling water. Let cool for 5 minutes. 2 In a medium bowl, cream together 1/2 cup shortening and white sugar. Beat in the eggs one at a time then stir in the vanilla. Combine 2 2/3 cups flour with baking powder, baking soda and salt; stir into the sugar mixture alternately with the buttermilk. Drop by rounded tablespoons 2 inches apart onto the prepared cookie sheets. 3 Bake for 10 to 12 minutes in the preheated oven, until firm. To make the filling: In a small saucepan, stir together remaining flour and pinch of salt. Gradually whisk in the milk. Cook over medium heat, stirring constantly until thick, about 5 to 7 minutes. Remove from heat, cover and refrigerate. In a medium bowl, cream together 3/4 cup of shortening and confectioners' sugar until light and fluffy. Gradually add the vanilla and the milk mixture and beat until fluffy. Sandwich filling between cookies. Savory Feta Pies
1 tablespoon olive oil 1 small onion, sliced 1 pound lean ground beef 1 small tomato, diced 1 teaspoon garlic powder 1/2 teaspoon ground coriander 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper salt and pepper to taste 1 egg, beaten 1 cup feta cheese 2 (9 inch) frozen pie crusts, thawed Directions 1 Heat oil in a large skillet over medium high heat. Saute onion until soft, about 2 minutes. Add beef and brown slightly; drain excess fat. Stir in tomato, garlic powder, coriander, oregano, cayenne pepper, salt and pepper and cook until meat is evenly browned, 10 to 15 minutes. Remove from heat and set aside. 2 Preheat oven to 400 degrees F (200 degrees C). 3 Remove one pie crust from pan and roll out on a lightly floured surface. Cut pastry into four 6 inch circles; place circles on lined cookie sheet and lightly brush with egg beat. Place 1/4 cup of feta cheese onto each circle and top with some beef mixture, leaving enough room to seal dough 'pockets'. 4 Remove second pie crust from pan and roll out on lightly floured surface. Cut pastry into four 6 inch circles, as with first pie crust. Brush one side of each circle with egg beat and place, egg-side-down, on top of prepared pie circles. Pinch crusts together to seal around the edges. Use dough scraps to fill any holes or tears in the pie 'pockets'. Brush tops with egg beat and make a small slit in the top of each pie (to allow steam to escape). 5 Bake in the preheated oven for 15 to 25 minutes, or until cooked through and golden brown. 02 Title: Bubbly Berry Lattice Pie Categories: Pies, Low-fat Yield: 6 servings 1 qt fresh blueberries OR 2 pk (9 oz.) unsweetened frozen 1/4 c flour, 1 ea 2 crust pie pastry, divided 1/2 c sugar,divided 2 t lemon juice 2 t butter or margarine Preheat oven to 375 degrees. Place large size (14 X 20 inch) oven cooking bag on large cookie sheet. In large bowl, coat blueberries with 3 tablespoons flour. Roll out pastry for bottom crust, fit into pan; sprinkle with 1 tablespoon sugar and remaining flour. Pour in blueberries; sprinkle with lemon juice and remaining sugar. Dot with butter. Add lattice top crust made with remaining pastry; slide pie into bag. Close bag with nylon tie; make 6 half-inch slits in top. Bake 1 hour or until syrup boils and crust is brown. MMMMM Title: Easy Milky Way Pie Categories: Pies Yield: 6 servings 1 cn 21 oz. cherry pie filling 4 t lemon juice 4 ea 1 1/2 oz. Milky Way bars 1/3 c chopped nuts 1 ea 9quot; pie crust,chilled Add the lemon juice to pie filling.Place in pie shell. Thinly slice candy bars over top. Sprinkle with nuts. Bake in a preheated 450 degree oven for 10 minutes. Reduce temperature to 350 degrees. Continue baking 10 to 15 minutes more. Cool and serve. MMMMM Title: Caribbean Fudge Pie Categories: Pies Yield: 6 servings 1/4 c Butter Or Regular Margarine 3/4 c Brown Sugar; Firmly Packed 3 ea Eggs; Lg 12 oz Chocolate Chips; Melt and Cool 2 t Instant Coffee Powder 1 t Rum Flavoring 1/4 c Unbleached Flour 1 c Walnuts; Coarsely Chopped 1 ea Unbaked 9quot; Pie Shell 1 x Walnut Halves Cream the butter and brown sugar together in a bowl until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the cooled chocolate, coffee powder, and rum flavoring, blending well. Stir in the flour and the chopped walnuts and turn into the unbaked pie shell. Arrange the walnut halves in a circle around the edge of the pie. Bake in a preheated 375 degree F. oven for 25 minutes or until set around the edge. Cool on a wire rack. MMMMM Title: Bishop Pie Categories: Pies Yield: 15 servings 1 c Butter 2 c Flour 1 1/2 c Chopped pecans 8 oz Cream cheese 1 c Confectioners sugar 3 c Whipped topping 3 pk Instant chocolate pudding 3 c Milk Melt butter; stir in flour and 1 c of the nuts. Continue stirring until a thick paste is formed, with no flour lumps. Press into bottom of a 13x10 baking pan and bake 15 min at 375F. Cool. Prepare first layer of filling by combining cream cheese, sugar, and 1 c whipped topping. Beat with electric mixer at med speed for 2-3 min. Spoon into cooled crust, then smooth with spatula. Combine pudding and milk in the mixing bowl used for the first filling. Beat well, then pour over the cream cheese layer. As soon as the chocolate layer firms up a bit, spoon on more whipped topping, smoothing and adding until there is an additional 1/2 inch layer above the chocolate. Sprinkle with remaining pecans and chill for at least 3 hours. MMMMM Title: Grand Prize Winning Maple Walnut Mousse Pie Categories: Pies Yield: 8 servings 3 ea eggs,separated 1/8 t salt 3/4 c maple syrup 2 c Kool Whip 1 c walnut meats,chopped 2 T semi-sweet chocolate,shaved 1 ea chocolate crumb pie shell Beat egg yolks until lemon colored. Add salt and maple syrup. Cook in top of double boiler until yolk mixture thickens. Cool. Beat egg whites until stiff. Combine maple mixture, egg whites, and 2/3 of the Kool Whip, using a folding motion. Fold in 3/4 cup of the nut meats. Scrape into baked pie shell. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings. Freeze for a minimum of four hours. MMMMM --------------------------------------------------------------------------------