PIES

PIES

Banana Cream Pie

1 8oz cream cheese

1 large box vanilla pudding

2 cups milk

When cream cheese is room temperature mix with milk and vanilla powder.  Pour into a pie shell.

Cherry Cheese Pie

1 8 ounce cream cheese, softened

1 14 ounce Sweetened Condensed Milk

1/3 cup lemon juice

1 teaspoon vanilla

1 graham cracker pie crust, 9 inch

1 can any flavor pie filling.

In a medium bowl, beat cheese until light and fluffy.  Add sweetened condensed milk; blend thoroughly.  Stir in lemon and vanilla.  Pour into crust.  Chill 3 hours or until firm.   Top with desired amount of pie filling before serving. 

Cherry Cheese Pie

 No bake graham cracker crust:

¼ cup butter, softened

1 to 1 ¼ cup graham crackers crumbs

In a small sauce pan, melt butter over low heat.  Stir in crumbs until blended.  Spread mixture over bottom and up side of a 9 inch pie plate.

1 (8oz) pkg cream cheese, softened

½ cup sugar

½ cup mayonnaise

2 eggs

2 tsp grated lemon peel

1 (16oz) can cherry pie filling. Prepare No bake graham cracker crust.  Refrigerate until chilled and firm about 30 min.  In a large bowl, combine cream cheese, sugar, mayonnaise, eggs and lemon peel.  Gently beat with electric mixer on low speed or with a wire whisk only until blended.  Pour into prepared crust.  Place on a rack in wok.  Pour water into wok until 1 inch below rack.  Bring to a gentle boil over medium heat.  Place pie plate on rack.  Cover wok.  Steam 25 to 30 minutes until knife inserted in center comes out clean.  Cool on a rack.  Top with cherry pie filling.  Makes 8 servings. 

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Chocolate Chiffon Pie (David’s favorite)

1 envelope unflavored gelatin

3 large egg yolks

1/3 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla

2 1 ounce squares unsweetened chocolate

1/2 cup water

3 large egg whites

1/2 cup sugar

1 9 inch baked pastry shell, cooled

Soften gelatin in 1/4 cup cold water.  Beat egg yolks till thick and lemon-colored.  Gradually beat in the sugar; add salt and vanilla.  Combine chocolate and  1/2 cup water; stir over low heat till blended.  Add softened gelatin; stir to dissolve.  Immediately beat chocolate mixture into egg yolks.  Chill, stirring occasionally, till mixture is partially set. Beat egg whites to soft peaks.  Gradually add 1/2 cup sugar, beating to stiff peaks.  Fold small amount of egg whites into chilled chocolate mixture.  Then spoon about half the chocolate mixture over remaining egg whites; fold in just till blended. Repeat with remaining chocolate.  If necessary, chill till mixture mounds when spooned.  Pile into Cooled shell.  Chill till firm. Garnish with whipped cream.

Fresh Peach Pie Filling

1 9 inch baked pie shell

1 cup sugar

2 tablespoons Cornstarch

1 package peach Jell-O

2 cups water

Cook sugar, cornstarch, Jell-O and water until thick, add sliced peaches and cool.  Pour into baked pie shell.  Let set until firm.  Serve with whipped cream.

Preach Pie

2 1/2 tablespoons cornstarch

1 cup water

3/4 cup sugar

1 drop yellow food coloring

1 tablespoon margarine

Fresh peaches peeled and sliced

Drop lemon extract or almond extract

In a pan put in cornstarch, sugar, water and food coloring.  Bring to a boil and boil until thick.  After thick add drop of lemon or almond flavoring, margarine.  When margarine is melted add fresh peaches.   Pour into baked pie shell.  Serve with whip cream

Peach Pie Filling

1 cup sugar

2 tablespoons cornstarch

1 package peach jello

2 cups water

Fresh Peaches

Whip cream

In a pan put cornstarch, sugar, peach jello, and water.  Boil until thick.  Add sliced peaches and cool.  Pour into baked pie shells and let set until firm.  Serve with whip cream.

Graham Cracker Crust

1 1/4 cups graham cracker, crumbed

1/4 cup sugar

6 tablespoons butter or margarine, melted

Combine cracker, sugar, butter.  Mix and press into a 9 inch pie plate. Bake in 375 over for 6 to 8 min or until edges are browned.  Cool chill 45 min and fill.

Lemon Meringue Pie

1 1/2 cups sugar

3 tablespoons cornstarch

3 tablespoons flour

Dash salt

1 1/2 cups hot water

3 large egg, slightly beaten

2 tablespoons butter or margarine

1/2 tsp lemon peel, grated

1/3 cup lemon juice

1 9 inch baked pastry shell, cooled

In a saucepan, mix sugar, cornstarch, flour and salt.  Gradually add hot water, stirring constantly.  Cook and stir over high heat till mixture comes to boiling.  Reduce heat; cook and stir 2 min. longer.  Remove from heat.

Stir small amount hot mixture into egg yolks, then return to hot mixture.  Bring to boiling and cook 2 min stirring constantly.  Add butter and lemon peel. Slowly add lemon juice, mixing well.  Pour into pastry shell.  Spread meringue over filling; seal to edge. 

Bake at 350 for 12 to 15 min.  Cool before cutting.

For creamier filling, cook and stir first 5 ingredients 8 min. over low heat after mixture comes to boiling.  Blend in egg yolks as above; cook 4 min. after mixture boils.

Lemon Pie Filling

1 cup sugar

2 tablespoons corn starch

1 large Lemon (grate the rind and juice the lemon)

3 large egg yolks

1 1/2 cups water

1 tablespoon butter

Put cornstarch, sugar, eggs, and rind and juice of lemon in a pan.  Add water and bring to a boil and boil until thickened.  Pour into pie crust.  Use the eggs whites for meringue.

Meringue (9 inch Pie)

3 large egg whites

1/2 teaspoon vanilla

1/4 teaspoon cream of Tartar

6 tablespoons sugar

Beat egg whites with vanilla and cream of tartar till soft peaks form.  Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved.  Spread meringue over hot filling, sealing to edge of pastry. 

Bake at 350 for 12 to 15 minutes, or till meringue is golden.  Before cutting a meringue tipped pie, dip knife in water no need to dry.

For an 8 inch pie use 2 egg whites and 4 tablespoons of sugar.  The same on cream of tartar and vanilla.

Borons Sweetened Condensed Milk Lemon Meringue Pie

3 eggs separated

1 (14 oz.) can Eagle Brand Sweetened Condensed Milk

½ cup Real Lemon Reconstituted lemon juice

1 tsp grated lemon rind

1 graham cracker crust

¼ tsp cream of tartar

1/3 cup sugar

Preheat oven to 350.  In medium bowl, beat egg yolks; stir in sweetened condensed milk. , lemon juice and rind.  Pour into crust.  In small bowl, beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff but not dry.  Spread meringue on top of pie, seal carefully to edge of crust.  Bake 15 min. or until meringue is golden brown.  Cool, Chill before serving.  Refrigerate leftovers. 

Never Fail Pie Crust

3 cups flour

1 1/2 cups shortening

3/4 cup very cold water

1 1/2 teaspoons salt

3 tablespoons powdered sugar (optional)

Mix flour, salt, (powdered sugar if desired) and shortening together until they are like pea size lumps.  Add cold water and mix until it is a dough that can be rolled out.  Do not over mix.  Roll out and use. This is enough for 5 crusts or 2    9 inch double pie crust and 1 pie shell.

Pie Crust

1 cup oil

1/2 cup milk

2 teaspoons salt

3 cups flour

Stir together oil, milk, and salt.  Add flour.  Roll out between wax paper.  Makes 3 bottom crusts.

Pumpkin Pie

4 large eggs, slightly beaten

29 ounce can pumpkin

1 1/2 cups sugar

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

2 cans evaporated milk

2 9 inch pie crust (9 inch), unbaked

Preheat oven to 425. Mix ingredients in order given and pour into unbaked pie shells. Bake 15 min.  Reduce temperature to 350 and bake 45 minutes or until knife inserted in center comes out clean.

Southern Pecan Pie

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup Karo syrup, dark

1/4 cup butter, melted

3 eggs, beaten

1 cup pecans

Combine sugar, syrup and butter.  Mix well, add beaten eggs and mix.  Add pecans and mix well.  Pour into an unbaked pie shell. 

Bake 375 for 40 to 45 min.

Strawberry Bottom Cheese Cake

1 graham cracker crumb pie crust

4 ounces cream cheese

1/4 cup sugar

1/2 cup sour cream

1 teaspoon vanilla

4 ounces frozen non-dairy whipped topping

1 pint strawberries, sliced

1 cup strawberry glaze

Slice strawberries and place on paper towels to drain.  Beat cream chess until smooth.  Gradually beat in sugar.  Blend in sour cream and vanilla.  Fold in whipped topping, blend well. 

Spread thin layer of glaze over bottom of crust.  Place strawberries slices on glaze and cover with another thin layer of glaze.  Gently spoon mixture over glazed berries in crust.  Cover with inverted dome and chill until set, at least 4 hours.  Store leftover pie in refrigerator.

Variation:  For a plain no bake cheese Cake, omit strawberries and glaze, double the amount of all the other ingredients.

To Use Minutes Tapioca to thicken Pies

                              Fruit                                      Tapioca                  Sugar                     Flavor

Apple sliced            6 cup                                     2 TBS                     ¾ c.                        ½ tsp cinnamon ¼ tsp nutmeg

Blueberry                4 cup                                     ¼ cups                   1 C                         1 TBS lemon juice  1/8 tsp cinnamon

Cherry                     4 cup                                     3 TBS                     1 ½ C                     ¼ tsp almond

Peach                     4 cup                                     ¼ cup                     ¾ C.                       1 TBS lemon juice

Strawberry+            2 cup                                     ¼ cup                     1 ¼ C                     1 tsp grated orange peep

Rhubarb                  2 cup