recipelink.com Chat Room Recipe Swap
05-14-2000 - 12 Pie Recipes

recipelink.com (01:59:16) : Eagle Brand Coconut Custard Pie

9 inch unbaked pastry shell
1 c flaked coconut
3 eggs
14 oz sweetened condensed milk
1 1/4 c hot water
1 t vanilla extract
1/4 t salt
1/8 t ground nutmeg

Preheat Oven to 425F.
Toast 1/2 cup coconut; set aside.
Bake pastry shell 8 minutes; cool slightly.
Meanwhile, in medium bowl, beat eggs.
Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well.
Stir in remaining 1/2 cup coconut.
Pour into prepared pastry shell. Sprinkle with toasted coconut.
Bake 10 minutes. Reduce oven temperature to 350F.
Bake 25 to 30 minutes longer or until knife inserted in center comes out clean.
Cool. Chill if desired. Refrigerate leftovers.

FOR CUSTARD PIE: Omit coconut. Proceed as above.

recipelink.com (01:56:08) : New Fashioned Rhu-Berry Pie
Recipe By : Pillsbury, All-American Picnics & Barbecues
Serving Size : 8

1 package refrigerated pie crust(15 oz.) or homemade 2 crust
2 cups cut-up rhubarb
2 cups blueberries
3/4 cup sugar
1/4 cup flour
1/8 teaspoon nutmeg
1 dash salt

Prepare pie crust according to pkg. directions for 2 crust pie or make homemade pastry for 2 crust 9" pie.

Heat oven to 400F. In large bowl, combine all filling ingredients. Toss lightly. Spoon into crust-lined pan. Top with second crust. Seal edges and flute. Cut slits in top crust.

Bake at 400 F. for 40-45 minutes or until golden brown. Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.

Susan,IL (02:34:55) :

Apricot-Apple Pie
Recipe By : Susan Wilson

1 package pie crust mix
1/3 cup sugar (Plus 2 Tablespoons)
2 tablespoons flour
1 cup Milk
3 large egg yolks
3 tablespoons butter or margarine
1/2 teaspoon vanilla extract
dash ground nutmeg
2 pounds tart cooking apples (about 6 apples) -- cored/sliced/peeled
3/4 cup apricot preserves
1 large egg yolks
1 tablespoon water

Prepare piecrust as package label directs. Roll out two thirds of the dough into an 11-inch round; fit round into a 9" circle pie plate but do not trim edges. Cover and refrigerate pie shell and remaining dough. Make filling: In a small saucepan, place 1/3 cup sugar and the flour; mix well; stir in milk. Bring milk mixture to boiling: reduce heat and simmer, stirring constantly, for 1 minute or until mixture is slightly thickened. In a small bowl, with wire whisk, slightly beat 3 egg yolks. Beat a little of the hot milk mixture into the egg yolks; add egg yolk mixture to milk mixture in saucepan, beating constantly. Stir 1 tablespoon of butter and vanilla into the custard mixture; pour the custard mixture into a medium-sized bowl; cover and cool to room temperature. In a large skillet over medium-high heat, heat 2 tablespoons butter, 2 table spoons sugar, and the nutmeg. Add apple slices; saute about 5 minutes. Melt apricot preserves in a small saucepan over medium-high heat. Preheat over to 425 degrees. Spread custard mixture in pie shell. Mound apple slices on top of the custard mixture; Spread apple slices with apricot preserves. Roll remaining dough into a 10 inch round; with a pastry wheel or knife, cut dough into 1/2 inch wide strips. Moisten rim of pie shell with cold water. Arrange six dough strips across apple slices; Press ends of strips to rim of pie shell; trim off ends of strips as necessary. Arrange 6 strips and right angles to the first strips to form a lattice top. Fold overhanging dough up over ends of strips and press to form an upright rim; crimp. In a small bowl, mix egg yolk with 1 Tablespoon water; brush the lattice strips thoroughly with egg yolk mixture. Place pie on lowest rack in oven and bake for 35 minutes or until the piecrust is golden brown. Transfer pie to a wire rack to cool slightly. serve warm.

Susan,IL (02:39:08) :

French Apple Pie
Recipe By : Susan Wilson
Serving Size : 8

1 pastry for 2-crust pie
1/3 cup sugar
2 tablespoons flour
1 cup milk
3 large egg yolks
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract
2 pounds tart cooking apples
1 tablespoon lemon juice
2 tablespoons butter or margarine
2 tablespoons sugar
1 dash nutmeg
3/4 cup apricot preserves
water
1 large egg yolks

Prepare pie crust mix according to directions. Form 2/3 of dough into a ball; cover and refrigerate remaining dough. On a lightly floured pastry cloth, using a covered rolling pin, roll dough into a 12 inch circle. Line a 9-inch pie plate with the dough; cover with plastic wrap and refrigerate.

Make filling: In a small saucepan, combine 1/3 cup sugar and the flour; mix well. Stir in milk. Bring to boiling, stirring frequently; reduce heat and simmer, stirring, about 1 minute or until mixture thickens. In a medium sized bowl, lightly beat three egg yolks. Beat some of the hot flour/sugar mixture into the egg yolks. Pour the egg yolk mixture back into the saucepan, stirring to combine. Add 1 tablespoon butter and the vanilla. Turn mixture into a bowl to cool. Core, peel and slice the apples; sprinkle with lemon juice. In a large skillet, heat 2 tablespoons butter, 2 tablespoons sugar and the nutmeg. Add the apples; saute.

Cook apples until almost tender, about 5 minutes. Remove from heat. In a small saucepan, melt the apricot preserves. Preheat oven to 425 degrees. Turn the custard filling into the pie shell, spreading evenly. Arrange apple slices on top, mounding slightly in the center. spread the melted apricot preserves over the apples. Roll out the remaining dough to form a 10 inch round. With a pastry wheel or knife, cut dough into 12, 1/2 wide strips. Slightly moisten the rim of the pie shell with cold water. Arrange six dough strips across the pie filling, pressing the ends of the strips to the rip of the pie shell; trim the ends if necessary.

Arrange remaining strips at right angles to the first strips to form a lattice. Fold overhanging edge of dough over ends of the strips; Crimp the edge decoratively. Mix the egg yolk with 1 tablespoon water; brush on lattice, not on edge. Bake 40 minutes or until crust is golden brown. Serve warm

Kelly~WA (01:35:32) : EASY STRAWBERRY PIE

Dissolve l (3oz) pkg strawberry Jello in l-l/4 cups boiling water.
Stir in l pint vanilla ice cream until melted. Chill until very
thick. Fold in l (l0oz) pkg Birds Eye strawberry halves. Or use
fresh berries. Pour into 8" crumb crust. Chill until firm.

Kelly~WA (01:30:46) : EASY BOSTON CREME PIE

l Duncan Hines yellow cake mix
l (3oz) pkg vanilla pudding mix (not instant)
2 C milk

Bake cake in two 8" layers. Cool. Freeze one for later.

Prepare pudding according to pkg directions. Cool.

Split cooled cake and spread with pudding, then replace top. Frost with icing
and let run down the sides of the cake.

ICING

l cup sifted powdered sugar (sifted)
4 Tbsp cocoa
dash of salt
l Tbsp butter
hot water to make spreading consistency

Kelly~WA (01:28:14) : Easy Lime Pie

1 9 inch lowfat graham cracker crust
1 14 oz can nonfat sweetened condensed milk
1 6 oz can limeade concentrate, thawed
1/4 cup key lime juice
1 8 oz carton lite cool whip
1 or 2 drops green food coloring if desired

Mix nonfat sweetened condensed milk with thawed limeade concentrate. Stir in lime juice and food coloring (if using). Fold in thawed lite cool whip. Pour into pie crust. Freeze

Kelly~WA (01:25:27) : EASY COCONUT CUSTARD PIE

Pre-heat oven 350. Grease 9" pie plate.

Place 2 cups milk, 3/4 cup sugar.
1/4 cup butter, 1/2 cup bisquick,
4 eggs and 1 tsp. vanilla in blender.

Blend on low speed for 3 minutes.

Pour into the pie plate and top with
1 1/2 cup coconut. Bake for 45-60 minutes or until
coconut is light brown on
top.

Kelly~WA (01:23:23) : Chocolate chip pie

2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
3/4 cup melted butter or marg. cooled to room temp.
1 cup semisweet chips
1 cup chopped walnuts
1 9 inch unbaked pie shell

Pre-heat oven to 325 In a large bowl beat eggs until foamy, add sugars
and flour, beat until well blended. Add melted butter and blend well. Stir in
chips and nuts and pour into pie shell. Bake at 325 for 45 minutes or
until pick comes out clean (may be greasy that's okay, just not goopy) May
be served warm or at room temp.
Can garnish with
whipped cream or serve with ice cream. ** If using a frozen pie shell, only
use deep dish style and thaw completely. Place on cookie sheet and bake 10 min
longer.

Kelly~WA (01:19:38) : Easy Pecan Pie

4 oz. pkg. instant Jello vanilla pudding
1 cup corn syrup
3/4 cup evaporated milk
1 egg, beaten
1 cup pecans, chopped
1 baked 8 inch deep dish pie shell
Cool Whip (as garnish, if desired)

Blend pudding mix with light brown or dark brown syrup.
Gradually add evaporated milk and egg. Blend well.

Add pecans and pour into pie shell.
Bake at 375 degrees for approximately 45 minutes until top is firm and starts to crack.

Cool at least 3 hours before cutting.
Garnish with Cool Whip and additional pecans if desired.

Kelly~WA (01:16:00) : EASY CHICKEN POT PIE

1 broiler/fryer chicken, stewed until tender enough to pull from bones
1 package frozen peas & carrots
1/2 cup instant rice or 1 cup cooked
1 cup water or broth
1 can each of cream of celery and cream of chicken soups
1 pkg. Pillsbury Crescent Rolls from refrigerated bread counter

Cook chicken, and remove skin, any visible fat, and remove from bones.
Cut into bite sized pieces.

Cook instant rice and peas and carrots in 1 cup broth or water until
tender crisp.

In a large bowl, combine chicken, soups, and rice and peas & carrots.

Pour into slightly greased baking dish, or sprayed with vegetable spray.
Open crescent rolls, and unroll--do not tear apart. Place the two strips
of dough over chicken mixture, fitting to edges of baking dish.

Bake in a 425 F. oven until crust is golden brown, and pie is bubbly.

NOTE: Left-over turkey may be used for this, also.

Kelly~WA (01:14:43) : Easy French silk chocolate pie

2 sticks of butter (unsalted)
1 cup milk
5 oz. of chocolate chips
1 package instant chocolate pudding mix
Powdered sugar to taste
Pie Shell

Melt the butter in the microwave and add the chocolate chips. Stir until
everything is melted and creamy. Be careful not to cook the chips-- they will
get hard if you do. Just melt everything and mix it together. After it is
mixed add the package of chocolate pudding mix and the milk and beat it all
together. It will start to get firm very quickly. The more milk you add the
looser it will be. The less, the firmer (not rocket science is it). Taste
it! If it is too bitter for you, add some powdered sugar to sweeten it up.
After you get it about right spoon it into the pie shell. Freeze or put in the
fridge. Easy huh. No eggs, no mess, one messy bowl. If you use real butter
it will taste better. The amounts in this recipe are not exact. If you want
it a little less chocolately, just use fewer chips.