1 1/3 Cups Flour 1/2 Cup Crisco
1/2 tsp. Salt 3 Tbsp. Cold water
Mix flour and salt in medium bowl. Cut in Crisco using pastry blender until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form a ball. Press between hands to form 5 to 6-inch ?pancake?. Flour rolling surface and pin lightly. Roll dough into circle. Trim one inch larger than upside-down pie plate. Loosen dough carefully. Fold into quarters. Unfold and press into pie plate. Fold edge under and flute.
For baked pie shell, heat oven to 425 degrees. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake for 10 to 15 minutes or until lightly browned. For recipe calling for unbaked pie shell, follow baking directions given in that recipe.
Chocolate Crumb Crust
12 Chocolate sandwich cookies, crushed
3 Tbsp. Margarine, melted
Mix crumbs and margarine; press onto bottom of pie plate.
Chocolate Crumb Crust II
1 1/2 Cups Vanilla wafer crumbs 1/3 Cup Cocoa
1/2 Cup Powdered sugar 1/3 Cup Margarine, melted
In a medium bowl, combine all the ingredients and press firmly on bottom of 9-inch springform pan or 9-inch pie plate.
Meringue
3 Egg whites 1/4 tsp. Cream of tartar
1/2 tsp. Vanilla 6 Tbsp. Sugar
Bring egg whites to room temperature. In a mixing bowl combine egg whites, vanilla and cream of tartar. Beat with an electric mixer on medium speed 1 minute or till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or till mixture forms stiff, glossy peaks and sugar dissolves. Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in pie recipe.
Graham Cracker Crust
1/3 Cup Margarine 1 1/4 Cups Finely crushed graham crackers
1/4 Cup Sugar (about 18 crackers)
Melt margarine; stir in sugar. Add crushed graham crackers. Toss to mix well. Spread mixture evenly into a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Chill about 1 hour or till firm. (Or, bake in a 375 degree oven for 4 to 5 minutes or till edge is lightly browned. Cool on wire rack before filling.)
Chocolate Cream Pie
1 1/2 Cups Sugar 3 Cups Milk
1/2 Cup Cocoa 3 Egg yolks, slightly beaten
3 Tbsp. Cornstarch 1 Tbsp. Butter
1/2 tsp. Salt 1 1/2 tsp. Vanilla
Mix sugar, cocoa, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat. Gradually stir at least half of hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla. Pour immediately into baked pie shell. Finish with pie meringue. Bake in 400 degree oven for 8 to 10 minutes. Let cool to room temperature.
Coconut Cream Pie
3/4 Cup Sugar 1 Tbsp. Margarine
1/4 Cup Cornstarch 1 1/2 tsp. Vanilla
3 Cups Milk 1 1/3 Cups Flaked coconut
4 Eggs
In a medium saucepan combine sugar and cornstarch. Gradually stir in milk. Cook and stir over medium-high heat till mixture is thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks lightly with a fork. Gradually stir 1 cup of the hot filling into yolks. Return all to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in margarine, vanilla and 1 cup coconut. Pour the hot filling into baked pie shell. Evenly spread meringue over hot filling; seal to edge. Sprinkle remaining 1/3 cup coconut over meringue. Bake in 350 degree oven for 15 minutes. Cool on a wire rack. Cover and chill to store.
Banana Cream Pie
Prepare as directed in coconut cream pie, except omitting coconut. Before adding filling, spread 3 medium bananas, sliced, into the bottom of the baked pastry shell and top with meringue.
Crumb-Topped Fruit Pie
Fruit pie filling 2 Tbsp. Margarine
1/2 Cup Flour Single crust pie pastry
1/2 Cup Brown sugar
Fill pie crust with pie filling. Combine flour and brown sugar. Cut in margarine till mixture resembles coarse crumbs; sprinkle over filling. Cover edge with foil. Bake in 375 degree oven 25 minutes. Remove foil. Bake 20 to 25 minutes more or till top is golden and fruit is tender. Bake cherry pie 50 to 60 minutes total. If desired, drizzle with powdered sugar icing.
Lemon Meringue Pie
1 Cup Sugar 1/4 Cup Lemon juice
1/4 Cup Cornstarch 1 Tbsp. Margarine
1 1/2 Cups Cold water 1 Baked (9-inch) pie crust
3 Egg yolks, slightly beaten
In medium saucepan combine sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring to boil over medium heat; boil 1 minute. Remove from heat. Stir in lemon juice and margarine. Spoon hot filling into crust. Spread meringue evenly over hot filling, sealing to crust. Bake in 350 degree oven 15 to 20 minutes or until golden. Cool on rack; refrigerate.
Pecan Pie
3 Eggs, slightly beaten 2 Tbsp. Margarine, melted
1 Cup Light or dark corn syrup 1 tsp. Vanilla
1 Cup Sugar 1 1/4 Cups Pecans
1 (9-inch) Unbaked pie shell
Preheat oven to 350 degrees. In large bowl stir first 5 ingredients until well blended. Stir in pecans. Pour into unbaked pie crust. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool.
Note: I have used 1/2 Cup Brown Sugar and 1/2 Cup Sugar in place of the 1 Cup of Sugar.
Heritage Dutch Apple Pie
6 Cups Sliced, pared apples 1 Cup Flour
1/2 Cup Sugar 3/4 Cup Sugar
1 tsp. Cinnamon 1/2 Cup Butter, softened
1 (9-inch) Unbaked pie shell
Combine apples, 1/2 cup sugar and cinnamon in bowl; mix well. Arrange apples in pie shell. Combine flour, 3/4 cup sugar in bowl. Cut in butter until crumbly. Sprinkle crumbs over apples. Bake in 400 degree oven for 50 minutes.
Amish Dutch Apple Pie
3 Cups Sliced apples 1 Cup Light cream
1 Cup Sugar 1 tsp. Vanilla
3 Tbsp. Flour 1/2 Cup Chopped nuts
1/2 tsp. Cinnamon 1 Tbsp. Butter
1 Beaten egg 1 (9-inch) Unbaked pie shell
Place apples in pie shell. Mix sugar, flour and cinnamon. Combine egg, cream and vanilla; add sugar mixture and mix well; pour over apples; sprinkle with nuts and dot with butter. Bake in 350 degree oven for 45 to 50 minutes till apples are tender.
Pumpkin Pie
2 Eggs, lightly beaten 1 tsp. Cinnamon
1 can (16 oz.) Pumpkin 1/2 tsp. Ginger
3/4 Cup Sugar 1/4 tsp. Cloves
1/2 tsp. Salt 1 can (12 oz.) Evaporated milk
Combine filling ingredients in order given; pour into unbaked 9-inch pie crust. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees. Bake an additional 40 to 50 minutes, or till center is set and knife comes out clean.
Dream Pie
2 envelopes Dream Whip 2 pkgs. Instant pudding, any flavor
2 3/4 Cups Cold milk 1 baked 9-inch pie crust, cooled
1 tsp. Vanilla
Beat whipped topping mix with 1 cup milk and vanilla, using large mixer bowl; beat at high 6 minutes or until topping thickens and forms peaks. Add remaining milk and the pudding mix; blend at low. Beat at high for 2 minutes. Spoon into pie shell. Chill at least 4 hours. Good with a chocolate crumb crust.
Jello Chocolate Turtle Pie
1/4 Cup Caramel topping 2 pkgs. Chocolate cook & serve pudding
Chocolate flavor pie crust 3 Cups Milk
1/2 Cup Chopped pecans
Spread caramel topping on bottom of crust. Sprinkle with pecans. Refrigerate. Stir pudding mixes into milk in medium saucepan. Stirring constantly, cook on medium heat until mixture comes to full boil. Remove from heat; cool 5 minutes, stirring twice. Pour into crust. Place plastic wrap on surface of filling. Refrigerate 3 hours or until set. Garnish with Cool Whip. Store pie in refrigerator.
Cherry Cheese Pie
1 9-inch Graham cracker crust 1/3 Cup Lemon juice
1 pkg. (8 oz.) Cream cheese, softened 1 tsp. Vanilla
1 can (14 oz.) Sweetened condensed milk 1 can (21 oz.) Cherry pie filling, chilled
In large mixer bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with cherry pie filling before serving. Refrigerate.
Toll House Pie
2 Eggs 3/4 Cup Butter, softened
1/2 Cup Flour 1 Cup Chocolate chips
1/2 Cup Sugar 9-inch Unbaked, thawed pie shell *
1/2 Cup Brown sugar
Preheat oven to 325 degrees. In large mixer bowl, beat eggs at high speed until foamy, about 3 minutes. Beat in flour and sugars until well blended. Beat in softened butter. Stir in chocolate chips. Pour into pie shell. Bake 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean, and top is golden brown. Cool on wire rack. Serve with Cool Whip or ice cream, if desired.
* If using frozen pie shell, use deep-dish style; thaw completely. Place on cookie sheet; increase baking time by 10 minutes.
Fudge Brownie Pie
9-inch Unbaked pastry shell 1/2 Cup Biscuit baking mix (Bisquick)
1 Cup Chocolate chips 2 Eggs
1/4 Cup Butter or margarine 1 tsp. Vanilla
1 can (14 oz.) Sweetened condensed milk 1 Cup Chopped nuts
Heat oven to 375 degrees. Bake pastry shell 10 minutes; remove from oven. Reduce oven temperature to 325 degrees. In saucepan over very low heat, melt chips with butter. In large mixer bowl, beat chocolate mixture with remaining ingredients, except nuts until smooth. Stir in nuts; pour into prepared pastry shell. Bake 35 to 45 minutes or until center is set. Cool. Serve warm or at room temperature with ice cream, if desired.
Dirt Pie
1 Cup Cold milk 1 1/2 Cups "Rocks" (granola chunks,
1 pkg. Chocolate instant pudding mix chocolate chips, peanut butter chips,
1 tub (8 oz.) Cool Whip, thawed chopped peanuts, or a combination)
20 Chocolate sandwich cookies, crushed 1 Chocolate crumb pie crust
Pour milk into medium bowl; add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes. Fold in Cool Whip. Stir in 1 cup of the crushed cookies and the "rocks" into pudding mixture. Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm, about 4 hours.
Triple Layer Pudding Pie
1 pkg. Chocolate instant pudding 1 Baked 9-inch pie shell, cooled
1 pkg. Vanilla instant pudding 1 Tbsp. Chocolate syrup
3 1/2 Cups Milk 1 Cup Cool Whip
Prepare pudding mixes separately as directed on packages for pies, reducing milk to 1 3/4 cups each. Pour chocolate filling into pie shell. Carefully spoon vanilla filling over the chocolate layer. Chill 3 hours. Blend syrup into Cool Whip; spread over vanilla layer. Chill.
Boston Cream Pie
Cake: 1/8 tsp. Salt
1 1/2 Cups Sifted cake flour 1 Cup Milk
1 1/2 tsp. Baking powder 1 Egg
1/2 tsp. Salt 1 tsp. Vanilla
3 Eggs, separated Chocolate Glaze:
1 Cup Sugar 3 Tbsp. Butter
1/3 Cup Water 2 ounces Unsweetened chocolate
1 tsp. Vanilla 1 Tbsp. Corn syrup
Filling: 2 Tbsp. Water
1/3 Cup Sugar 1 Cup Powdered sugar
1/4 Cup Flour
Heat oven to 350 degrees. Grease two round cake pans. Beat whites in a bowl until soft peaks form. Beat in 1/2 cup sugar for 1 to 2 minutes until stiff peaks form. Beat yolks and remaining 1/2 cup sugar in large bowl until thickened and light in color. Beat in water and vanilla. Fold in whites. Fold in flour mixture in two additions. Scrape into pans. Bake 25 minutes or until tops spring back when lightly touched. Cool in pans 20 minutes; turn cakes out and cool completely. Prepare filling: Mix sugar, flour and salt in saucepan. Stir in 3/4 cup milk. Heat over medium heat, whisking constantly, until mixture boils; cook 2 minutes. Remove from heat. Whisk together remaining milk and egg. Whisk mixture into saucepan. Return to heat. Cook, stirring, one minute. Stir in vanilla. Cover with plastic wrap. Pressing on surface to prevent film; cool. Invert cake layer on serving plate. Stir cooled filling; spread over layer. Invert second layer on top. Prepare glaze: Melt butter and chocolate in saucepan over low heat, stirring occasionally. Stir in corn syrup and water until blended. Stir in powdered sugar until smooth. Spoon on top of cake; spread level, allowing some glaze to flow over edge. Chill.
Chocolate Marshmallow Cookie Pie
2 Cups Miniature marshmallows 2 pkgs. Chocolate instant pudding
2 Tbsp. Milk 1 Chocolate crumb pie crust
2 1/2 Cups Cool Whip, thawed 14 Vanilla wafers
2 Cups Cold milk
Microwave marshmallows and 2 Tbsp. milk in medium microwavable bowl on HIGH 45 seconds. Stir. (Marshmallows will be partially melted.) Refrigerate 15 minutes to cool. Stir in 1 Cup of the Cool Whip. Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 1 minute or until thickened. Stir in remaining 1 1/2 cups of Cool Whip. Spoon into crust. Arrange cookies over pudding mixture. Spread marshmallow mixture over cookies. Refrigerate 4 hours or until set. Drizzle with chocolate topping just before serving, if desired. Store in refrigerator.
Toffee Bar Crunch Pie
1/3 Cup Caramel dessert topping 1 tub (8 oz.) Cool Whip
1 1/2 Cups Cold milk 6 bars (1.4 oz. each) Toffee, chopped
1 pkg. Vanilla instant pudding 1 Graham cracker pie crust
Spread dessert topping on bottom of crust. Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in Cool Whip and toffee chips. Spoon into crust. Freeze 4 hours or until set. Store pie in freezer.
Easy Chocolate Delight Pie
2 pkgs. (4 oz. each) Baker's German sweet chocolate 2 Tbsp. Sugar (optional)
1/2 Cup Milk 1 tub (8 oz.) Cool Whip
1 pkg. (8 oz.) Cream cheese, softened Chocolate crumb crust
Heat all but 3 squares chocolate with 1/4 cup milk in large microwavable bowl at HIGH 1 1/2 to 2 minutes. Stir until completely melted. Beat in cream cheese, sugar and remaining milk. Gently stir in Cool Whip until smooth. Spoon into chocolate crumb crust. Freeze until firm. Melt remaining chocolate 15 seconds; drizzle over pie.
Peanut Butter Fudge Pie
1 tub (8 oz.) Cool Whip, thawed 1 Cup Cold milk
1 Graham cracker crust or chocolate crust 1/2 Cup Peanut butter
1/3 Cup Fudge sauce 1 pkg. Vanilla instant pudding mix
Spread 1 cup of the Cool Whip in bottom of pie crust. Freeze 10 minutes. Carefully spread fudge sauce over Cool Whip. Stir milk gradually into peanut butter in large bowl until smooth. Add pudding mix. Beat with wire whisk 1 to 2 minutes. Gently stir in remaining whipped topping. Carefully spoon over fudge sauce. Freeze 4 hours or overnight until firm. Let stand at room temperature 15 minutes or until pie can be cut easily. Store pie in freezer.
Chocolate Velvet Pie
1 9-inch Unbaked pie crust 1 Cup Water
2 squares (1 oz.) Unsweetened chocolate 2 tsp. Vanilla
1 can (14 oz.) Sweetened condensed milk Cool Whip
2 Eggs, well beaten
Preheat oven to 400 degrees. Bake pie crust 15 minutes. Meanwhile, in heavy saucepan, over low heat, melt chocolate with sweetened condensed milk; remove from heat. Stir in eggs. Add water and vanilla; mix well. Pour into hot pie crust. Bake 10 minutes. Reduce oven temperature to 300 degrees; bake 20 minutes longer or until center is set. Cool. Chill thoroughly. Top with Cool Whip. Garnish as desired. Refrigerate.
Grandma's Rhubarb Pie
2 1/2 Cups Diced rhubarb 1/3 Cup Flour
1 1/4 Cups Sugar 1/4 tsp. Salt
1 can Evaporated milk
Put rhubarb in bottom of pie crust. Blend together remaining ingredients. Pour over rhubarb. Bake 30 minutes in 400 degree oven. Remove from oven, put on topping and bake 30 minutes in 350 degrees oven.
Topping:
1/2 tsp. Salt 1/3 Cup Flour
1/3 Cup Sugar 1 Tbsp. Cinnamon
1/4 Cup Butter
Cut together and crumble on top of pie.
Brown Sugar Apple Pie
2 Pie crusts, one for the bottom crust and one for the top
1/2 Cup Sugar 1/4 to 1/2 tsp. Nutmeg
1/2 Cup Brown sugar 1/8 tsp. Salt
2 Tbsp. Flour 6 Cups thinly sliced peeled cooking apples
3/4 tsp. Cinnamon 1 Tbsp. Butter or margarine, cut up
Prepare the two crusts, placing one in a 9-inch pie plate. Roll the second crust into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Cover flattened pastry and set aside.
In a large bowl stir together the sugars, flour, cinnamon, nutmeg and salt. Add the apples and toss to coat. Transfer apple mixture to the pastry-lined pie plate. Dot filling with butter. Trim pastry to the edge of pie plate. Place top pastry crust over filling. Trim to 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. To prevent overbrowning, cover edge of pie with foil. Bake in a 400 degree oven for 25 minutes. Remove foil and bake 25 minutes longer or until golden and bubbly. Cool on a wire rack.
