recipelink.com Chat Room Recipe Swap
03-23-2000 – 12 Pie Recipes

Becky,LA (09:51:16) :

BECKY'S FUDGE PIE
Recipe By : BECKY

3 squares Baker's chocolate
1 stick butter
1 cup sugar
1/4 cup flour
2 eggs

melt chocolate and butter in double boiler. (I put in a metal bowl in the oven for just a minute to melt)
mix flour and sugar.
Beat eggs and combine with flour mix.
Add chocolate mix.
Pour into well greased 9" pie pan.

Bake at 350 degrees for 30-45 minutes.

Serve warm topped with ice cream.

Becky,LA (09:46:18) :

TATER PIE
Recipe By : DONA

1 egg
1 stick butter -- melted
2 cups sugar
2 cups sweet taters -- mashed
1/2 cup pet milk
1 teaspoon vanilla

blend all together. Pour into pie shell, cook 30-45 minutes.

Becky,LA (09:38:42) :

BETTER THAN SEX PIE
Recipe By : BECKY FROM RUTH ANN PIERCE

9 inch pie crust
1/3 cup sugar
4 large egg
8 ounces cream cheese -- softened
2 teaspoons vanilla extract
1/4 cup sugar
1 cup Karo syrup
1 cup pecans -- chopped

In a bowl combine cream cheese, 1/3 c. sugar, 1 teaspoon, vanilla and 1 egg.

Mix completely. Pour into pie shell.

Sprinkle pecans on top.

In bowl mix 3 eggs, 1/4 c. sugar, Karo syrup, and 1 teaspoon vanilla.
Pour over pecans.

Bake in 350 degree oven for 40 minutes.

MsPie (08:36:03) : Choco-Mint Pie

1 package Jello fat free sugar free instant vanilla
pudding -- 4 serving size
2/3 cup Carnation nonfat dry milk powder
1 1/4 cups water
1/2 teaspoon mint extract
2 drops green food coloring -- (2-3)
1 cup Cool Whip Lite®
2 Tablespoons mini chocolate chips
1 Keebler Chocolate-flavored pie crust -- 6 oz

In a medium bowl, combine dry pudding mix, dry milk powder, and water.
Mix well, using a wire whisk.
Fold in mint extract, green food coloring, and Cool Whip Lite.
Stir in chocolate chips. Pour mixture into piecrust.
Refrigerate until ready to serve.

MsPie (08:34:56) : QUICK & EASY BOSTON CREAM PIE

Yield: 8 servings

1 pk Yellow cake mix
(single layer size)
1 Egg
Water
1/2 ts Lemon extract
1 pk Vanilla pudding (regular)
1 1/2 c Milk
1 ts Vanilla
1 can Chocolate frosting

1. Prepare the cake mix using the egg, water, and lemon extract,
following label directions. Pour into a greased and floured 8-inch
round
cake pan.(9-inch is too large and causes cake to be too flat.)

2. Bake at 350 degree F for time indicated on the cake package, or until the
center of the cake springs back when lightly touched. Cool cake in
pan
on rack for 10 minutes. Remove from pan and cool completely.

3. Prepare pudding mix with milk and vanilla and cook according to
package directions. Cover with plastic wrap to prevent skin from
forming on top and cool completely.

4. Split layer cake, fill with cooled vanilla pudding, put cake back
together and then frost with enough chocolate frosting to cover the
top. Store in refrigerator.

(08:31:54) : KENTUCKY PIE

2 lg. eggs, room temp.
1 c. sugar
1/2 c. flour
1/2 c. unsalted butter, melted &
cooled
1 c. chocolate chips
1 c. chopped pecans, highly toasted
1 tbsp. Bourbon
1 tsp. vanilla
1 (9 inch) unbaked pie shell
Whipped cream (garnish)
Preheat oven to 350 degrees. Beat eggs on high speed in mixer bowl until light and lemon colored. Gradually beat in sugar. Reduce
speed to low, add flour and butter and mix until thoroughly combined. Stir in chips, nuts and flavorings. Turn mixture over into
unbaked pie shell. Bake until golden brown about 40 minutes. Serve warm. Plus whip peel cream separately. Line pie plate with
crust, use fork to make holes in bottom and sides. Freeze. Putting filling in frozen shell. Bake at 450 degrees for 15 minutes.
Reduce heat to 350 degrees.

MsPie (08:29:23) : KENTUCKEY PIE

1 stick butter, melted
1 c. light corn syrup
1 tbsp. bourbon
1 c. pecans
1 c. sugar
4 eggs
1/2 c. chocolate chips
1 unbaked pie shell
Beat eggs with wire whisk; add all other ingredients. Pour into shell. Bake at 350 degrees for 45 minutes. *Best served warm with
whipped cream. This is sinful!
MsPie (08:29:04) : KENTUCKY PIE DELUXE

1 c. chocolate chips
1 c. ch. nuts
2 eggs, beaten
1 c. gran. sugar
1 stick butter
1/2 c. flour
1 tsp. vanilla
Place chocolate chips and nuts (walnuts or pecans) in 9 or 10 inch unbaked pie shell. Mix remaining ingredients and pour over chips
and nuts. Bake at 375 degrees for 10 minutes then 350 degrees for 35 minutes or until done. Serve warm with whipped cream or
Cool Whip.

granny/SC (05:35:27) : Apple Pie

1 egg
1 cup (1/2)pint sour cream at room temperature
1/4 cup sugar
2 tbs flour
1/4 tsp vanilla
dash salt
2 1/4 cups finely chopped, peeled cooking apples (about 2-3)
1/4 tsp grated fresh lemon peel
1 unbaked pie shell
crumb topping (below)

Preheat over to 450F. Beat egg in a large bowl; blend in sour cream, sugar, flour, vanilla and salt. Fold in apples and lemon peel. Pour into pie shell and bake 10 minutes. Reduce oven temp to 350F and bake 10 min. longer or until crust is golden brown. While pie is baking, prepare Crumb Topping. Sprinkle topping over pie and bake 15 minutes longer. Serve warm or cold

Crumb topping

1/4 cup (1/2 stick) of butter at room temp.
1/2 cup sugar
1/3 cup flour
3/4 tsp cinnamon

Cut butter into sugar, flour and cinnamon. An electric mixer can be used.

Kelly~WA (02:49:38) : Luscious Lemon Pie

1 9 inch baked pie crust
1 and 1/4 cups lemon pie filling mix
2 and 1/2 cups water
3 egg yolks
2 tablespoons butter or margarine
sweetened whipped cream

In a large saucepan, combine lemon pie filling mix, 1/2 cup of the water and
egg yolks, Mix until smooth. Add remaining 2 cups water. Cook over medium
heat, about 4-5 minutes, stirring constantly, until mixture is thick and
bubbly. Remove from heat. Add butter or margarine. Stir until melted. Cover
and let cool 5 minutes. Stir. Pour into baked pie crust. Cover and refrigerate
3 hours. Top with whipped cream before serving. Makes one 9 inch pie.
Enjoy!

Kelly~WA (02:49:17) : Lemon Pie Filling Mix

2 and 1/2 cups presweetened powdered lemonade mix
1 cup plus 2 tablespoons cornstarch
1 and 1/4 cups sugar, more for sweeter flavor
1 teaspoon salt

In a medium bowl, combine lemonade mix, cornstarch, sugar and salt. Mix well.
Put in a 1 quart airtight container. Label. Store in a cool, dry place. Use
within 6-8 months. Makes about 4 and 1/4 cups.

chiqui,.new.orleans (11:18:07) : Calliope...that pie sounds wonderful.....
I've used a filling that is sooooo easy:

1 carton fruit flavored yogurt
1 1/2 cups of the fruit, chopped, sliced or crushed, and 1 container cool whip. Mix all and pour into baked crust. Freeze!! Easy and delicious!

calliope,.NY 2000-03-23 09:46:56 0 This makes a great finish for heavier meals and of course is lovely in the summer!

CALLIOPE'S FROZEN LEMON PIE with GINGERSNAP CRUST

3-egg yolks
3-egg whites
1/2-cup sugar
4-Tbsp. lemon juice
1-1/2 cups whipping cream
grated zest of 1/2 a lemon
about half a box of crisp gingersnap cookies...maybe more.
1/4-stick melted butter
Make a custard in a double boiler of the yolks, sugar and lemon juice.
Cool completely. Beat egg whites till stiff, fold in. Whip cream and fold in along with the lemon zest.
Melt the butter. Add the cookies you have ground somewhat fine in the food processor...don’t turn them to powder, though. Press into the bottom of a buttered pie tin, and as much up the sides as you can. Spoon in the filling and freeze for at least 6 hours. Slices easier with a hot knife.
NOTE...You can use graham crackers or vanilla wafers, if you prefer. 2 24.161.65.138

calliope,.NY 2000-03-23 11:12:31 0

BUTTER ‘N NUT PIE CRUST FOR FROZEN RASPBERRY PIE
......and another filling idea

1-cup flour
1/4-cup very finely ground almonds...or pistachios, or filberts
3-Tbsp. sugar
1/4-tsp. salt
1/2-cup ( one stick ) butter, softened

Combine as usual. Press into a pie pan and up the sides and on top of the rim...as it will sag (cause of all the butter...but oh, is it great! and makes a beautiful shell for frozen filling type pies!!!)as you bake it for 10-12 minutes at 400 till light brown...pricking the bottom with a fork first!. It might be helpful to refrigerate it for an hour first before baking.
*I’m going to try filling the shell when cooled and chilled, with pistachio pudding and top with peaches and blueberries*
But this is the filling I always use;

2-egg whites at room temperature
2-10 0z. boxes frozen raspberries, drained, but save the juice,
you’ll use some of it. Of course you could use fresh berries,
but you’ll want to macerate a few for their juice.

3/4-cups sugar
1-Tbsp. fresh lemon juice
1-tsp almond extract
1-pint heavy cream

method;
Beat the egg whites for a few minutes, then very slowly, add the sugar.
When its all added, beat at top speed for another 10 minutes. Last, quickly beat in the lemon juice and almond extract.
Gently fold in the berries with no more than 1/4 cup of the juice. (Too much and it gets kinda crystal-y)
Beat the cream till done in a separate bowl. Gently fold into the rest.
Spoon into the above chilled shell and freeze for several hours.
*This is soooo divine and great for a party since you can make it several days ahead if you need to*