Pie...... A Dozen of my favorite Pie Recipes!

I decided to post all of my previously posted Pie Recipes in one place on the Blog.
I'm sure there will be others, but here are the first dozen!

Wow, what a flashback to the 60's. A reader on I Love Texas Recipes posted this original recipe. I grew up in Michigan. I lived in Drayton Plains and went to Waterford Kettering High School.

Detroit was known for cars and the famous Woodward Avenue. In 1967 I was a Junior in High School and I had a "hot" car. It was a 1967 Camaro and I cruised Woodward Avenue with my friends every Friday night.

The Elias Brother's Big Boy in Pontiac was the hangout. We would start at the Big Boy on Woodward Avenue and cruise to Detroit and back, we'd end up at the Big Boy for Burger's and Fries and Strawberry Pie. What an incredible memory. Thank you to the reader that posted this recipe.

Elias Brother's Big Boy, Strawberry Pie:

Crust:

1 1/2 C flour

1 tsp salt

1 1/2 TBS sugar

1/2 C vegetable oil

2 TBS whole milk

Mix together all ingredients in a pie pan, press out evenly and bake at 350 degrees for 8 - 10 minutes.

Filling:

1 quart of fresh Strawberries, clean and halved

3/4 C granulated sugar

1 C water

2 TBS light corn syrup

3 TBS corn starch

In a saucepan :

sugar

water

corn syrup

corn starch

Cook until thick

Add 3 - 4 drops of red food coloring and 4 TBS of Strawberry Jello.

Cool

Add Strawberries

Heap into pie shell

Chill completely

Serve with Whipped Cream!

Enjoy!

Peace in the Kitchen!

This recipes come from I Love Texas Recipes via Hillbilly Recipes Cooking.
The others are favorite pie recipes that have already been posted on my Blog.
I just wanted to gather some of them together in a new post about Pie.


Old Fashioned Custard Pie :

1 unbaked pie crust
3 large eggs
1/2 C sugar
1/2 tsp salt
1/2 tsp nutmeg
2 2/3 C whole milk
1 tsp vanilla

In a mixing bowl, with a hand mixer:
eggs, beat well
add:
sugar
salt
nutmeg
milk
Mix well

Pout into crust
Bake at 350 degrees for 35 - 40 minutes
Place on a cooling rack and cool completely
Sprinkle the pie with additional nutmeg before serving

Enjoy!
Peace in the Kitchen!



Banana Cream Pie:

I recently tested a recipe for Food52. It's was a Chocolate, Peanut Butter,  Banana Pie. I reposted here on this Pie page. It was incredible, so I decided to post a recipe for Banana Cream Pie.

I've been researching recipes for Banana Cream Pie and there are so many options. After reading reviews that were written for several recipes, I decided to take from many and create this one.

The crust is a combination of a few recipes and so is the filling. I knew I didn't want to cook a custard for the filling, it can be complicated and it doesn't always turn out well. The reviews on homemade custard filling were not encouraging. I know that I can make a good cooked custard because I have it in my Banana Pudding recipe, but I've made it so many times that I understand how technical and time consuming it can be. This filling is equally as good and it's not complicated.

This recipe needs to be made in a deep dish fluted 9" pie pan.

Crust:

3 C Graham Cracker Crumbs ( did not measure the number of crackers because we always have a container of graham cracker crumbs in our pantry)

1/2 C granulated sugar

1/2 tsp cinnamon

1/2 of a ripe banana, smashed

1/4 pound (1 stick butter), softened

In a bowl:

crumbs

sugar

cinnamon

Mix Well

Add banana and butter and continue to mix well.

Press into the bottom and up the sides of the pie pan.

Bake at 350 degrees for 25 minutes.

Cool completely

Filling:

2C heavy cream, whipped and divided

3 TBS granulated sugar

1 tsp vanilla

1 (3.4oz.) box of vanilla instant pudding

1 C cold whole milk

8 oz. cream cheese

1 - 14 oz. can of sweetened condensed milk

4 - 5 ripe bananas, sliced

In a stand mixer with a whisk attachment, whip the heavy cream, sugar and vanilla. Transfer to a bowl and set aside. (clean the bowl for another step)

In a separate bowl with a hand mixer:

milk

instant pudding mix

Mix Well and set aside

In the stand mixer with a paddle attachment:

Beat cream until fluffy.

With the mixer running on low, add condensed milk and the pudding mix.

Scrape the bowl and continue to beat until smooth.

Use a spatula and fold in 1/2 of the whipped cream.

Spread a thin layer of filling over the bottom and up the sides of the cooled crust.

Slice bananas and lightly press into the bottom and up the sides of the crust

Pour the remaining filling into the crust and smooth the top with a spatula and top it with the remaining whipped cream.

Gently cover the pie with plastic wrap or place in a covered pie tote and refrigerate for 1 hour.

Enjoy!

Peace in the Kitchen!



Coconut Pie Without a Crust:

I like a pie with a crust, but I don't always have time to make a crust. I'm not a fan of store bought, frozen pie crusts. So, I like pies without a crust when I want a quick dessert. I've previously posted my favorite recipe for Apple Pie without a crust, it's one of my favorites that I make often,

4 eggs

3/4 C sugar

1/2 C flour

1/4 C butter, melts

2 C whole milk

1 1/2 C coconut

1 tsp vanilla

Beat the eggs in a small bowl

Combine sugar with flour in a separate bowl.

Mix eggs, sugar/flour mixture and all remaining ingredients together in a bowl.

Pour into a 10" pie pan prepared with a baking spray. I use my Pan Release Mix.

Bake at 350 degrees for 45 minutes.

Do not over bake.

Center may not appear to be set, but it will when it's left to cool.

Enjoy!

Peace in the Kitchen!



Chocolate Peanut Butter and Banana Pie:

I was accepted to test, make and critique a recipe that is a contender for one of Food 52's contests. They choose finalists that have submitted recipes for whatever the theme of the contest is. I believe this one is your Best Family Recipe. They send out a list of recipes that are finalists, they ask for 3 testers for each recipe. You submit a request to be a tester and if you get in on time, you can be chosen. The tester makes the recipe and sends in a critique.

We're asked to create a catchy headliner that may get our critique published on their page along with the winner, and their recipe. I chose this pie recipe to test and was one of the 3 accepted. I've tried in the past and have not gotten in soon enough to be a tester. This recipe was submitted by Jason.  The winning recipes are posted on their blog.

Here's my critique:


Elvis Would Love this Recipe!

This recipe is an easy, delicious combination of chocolate, peanut butter
and bananas, topped with home made whipped cream and mini chocolate chips.
I followed the exact ingredients and directions without any issues.
The pudding is great. It's thick, very tasty and dense. The pie holds together well  
and it looks appealing when served. The banana flavor is just right. 
I can see how this recipe would be a family favorite. I've added the recipe to my
personal "Best of the Best" recipe file.

Indulge yourself today, make this pie! Chocolate, Peanut Butter and Banana Pie:

Graham Cracker Crust:

1/3 C butter, melted

1 1/2 C graham cracker crumbs

1/4 C granulated sugar

3 bananas (preferably slightly green)

Preheat oven to 350 degrees

In a small saucepan or microwave, melt butter.

In a medium bowl, combine graham crackers, sugar and butter, mixing until combined.

Press into a 9" pie pan. Spread crumb mixture evenly on bottom and sides.

Bake at 8 - 10 minutes, until golden brown.

Cool completely then slice the bananas in penny rounds and spread evenly on bottom of crust.

Chocolate and Peanut Butter Pudding:

1/4 C cornstarch

3/4 C granulated sugar

2 eggs

2 C milk

2 TBS butter

1 tsp vanilla

1/2 C creamy peanut butter

10 ounces fine milk chocolate, chopped evenly in small pieces (you can also use mini chocolate chips)

In a saucepan, whisk together cornstarch, sugar, eggs, milk, butter and vanilla.

Cook over medium heat until mixture boils, then whisk constantly for an additional two minutes, until pudding is thick.

Add chocolate and peanut butter, stir until everything is melted and thoroughly combined.

Pour into pie shell, making sure to cover all the banana slices.

Refrigerate until set, about 4 hours.

Before serving, cover the pie with home made whipping topping and decorate with chocolate curls or mini chocolate chips.

Update:, 1/16/14....... my critique was posted with the recipe on the Food52 blog. I was pleased. Jason's recipe did not win..... but it should have!

I sent it to work with my wife and her coworkers raved about it. It's a keeper!

Enjoy!

Peace in the Kitchen!

This pie is an adaptation from a recipe by Better Homes and Gardens.

It's made with a Pretzel Crust.

I happen to love cranberries, all things Cranberry. I have so many favorite recipes using Cranberries. You can search the word "Cranberries" on the blog. I love Cranberry Sauce in a variety of ways, Cranberry Mousse that I make every Thanksgiving , Cranberry Muffins, Cornbread with Cranberries, and the list goes on.

I have never heard of Cranberry Cream Pie but here it is:

Cranberry Cream Pie with a Pretzel Crust

1/2 C butter

1/2 C sugar, divided

1 1/4 C finely crushed pretzels

1 egg white

1 1/2 C heavy cream

12 oz of cream cheese, softened

1 - 14 ounce can of whole berry cranberry sauce

1 TBS finely grated Orange Peel ( I use a Micro Plane)

Spray a 9" Pie Plate with a cooking spray

Set aside

Crust:

In a medium sauce pan, heat butter until melted.

Remove from heat

Stir in 1/4 C sugar until dissolved

Add pretzels and combine well

Fold in egg white, combine well

Press into the bottom of the pie plate and up the sides

Bake the crust at 350 degrees for 7 - 10 minutes

Cool completely on a wire rack

Refrigerate while preparing the filling

Filling:

In a medium bowl, beat heavy cream with an electric hand mixer until stiff peaks form.

Set aside

In another bowl:

Beat cream cheese 1/4 C sugar until creamy smooth.

Set aside

In a third bowl:

Mix cranberry sauce and orange peel and mix well.

Add Cranberries to Cream Cheese mixture until well combined.

Fold in whipped cream

Spoon the filling into the Crust

Cover with plastic wrap ( do not let the plastic touch the filling), you could also cover it with foil) instead of plastic wrap,  refrigerate at least 4 hours or until firm.

Garnish each serving with additional whipped cream.

Enjoy!

Peace in the Kitchen!


Kool -Aid Pie:

I had previously posted a recipe for Kool Aid Pickles and I thought that was bizarre. I made them and I loved them. I've learned not to be critical when I see a recipe that I'm not familiar with. There was such a great story that went with the Kool Aid Pickle recipe that I embraced the concept.

There isn't a story behind this recipe, just another All American Iconic recipe.

This recipe comes from Allrecipes.com

1 (0.13oz) package of any fruit flavored unsweetened Kool Aid drink mix.

1 (14oz.) can of sweetened condensed milk.

1 (8oz.) container of frozen whipped topping, thawed.

1 - 9" prepared graham cracker crust.

Whisk Kool Aid and milk until thick and smooth.

Gently fold in whipped topping until light and fluffy.

Spread into the crust

Refrigerate for at least 1 hour.

Enjoy!

Peace in the Kitchen!

Sour Cream Apple Pie:

I love anything made with Apple during the Fall and Winter Seasons.

I have many recipes using Apples.

My new favorite Apple is Jonagold.

I've recently heard about Gravenstein Apples but I haven't looked for them. I may do that this weekend and try one. Apparently they are excellent for baking.

2 TBS flour

1/2 C granulated sugar

1/2 C brown sugar

1 egg, beaten

1 C sour cream

1tsp vanilla

1/4 tsp salt

5 C Jonagold Apples, peeled, cored, sliced.

1 - 9" unbaked pie shell

Preheat oven to 350 degrees

Combine flour and sugar in a bowl

Add egg, sour cream , vanilla and salt.

Beat until smooth.

Fold in Apples by hand and pour into the pie shell.

Topping:

1/2 C granulated sugar

5 TBS flour

1/2 stick butter (4TBS or 1/4C)

Topping:

Blend all ingredients until crumbly and cover the pie with the topping.

Bake for 30 minutes.

Enjoy!

Peace in the Kitchen!

This is the third in a series of Coconut Pie Recipes

This is an adaptation of a Better Homes and Gardens recipe from the 70's.

My wife has been making this since then.

She did a Pie of the Month for one of our best friends as a Christmas gift, this was one of the favorites.

It's a great Summer Pie.

Pineapple Coconut Pie:

1 1/3 C Flaked Coconut

2 TBS Butter, melted

1- 3 1/4 oz. package of Vanilla Tapioca Pudding Mix

1- 3 oz. package of Lemon Jello

1 1/4 C Milk

1/2 of a 6 oz. can (1/3 C ) frozen unsweetened Pineapple Juice Concentrate, thawed

1 - 2.6 oz package of Dream Whip Dessert Topping Mix. ( I believe Wal-Mart still sells it)

1 - 8 oz. Can Crushed Pineapple, well drained or at least 3/4 C if you have some leftover.

Dream Whip® is a non-dairy dessert topping that a cook can make at home. In its dry form, it doesn't contain any dairy products, but it is typically whipped with a mixer together with cold milk and vanilla. Many people who don’t like the taste of non-dairy, refrigerated whipped topping, but who would rather avoid the fat in heavy whipping cream, use it to top desserts.

This topping was introduced by the General Foods Corp. in 1957 as one of the convenience products that flooded the market about that time. It caught on and is still a popular alternative to other kinds of whipped topping. Dream Whip® is shelf stable, which means the dry packets will last for years. It is also consistently soft and fluffy when prepared.

Many cooks use this product instead of refrigerated non-dairy whipped topping in recipes for icebox or other cream-style pies. Some claim that it gives a lighter, higher, fluffier result, whether in cakes or in cream pies. This topping can also be used with a cake mix or even as a dressing for a fruit salad.

Combine :

Coconut

Butter

Press into the bottom and sides of a 9" Pie Pan

Bake at 325 degrees for 15 minutes

The Coconut should be golden brown.

Cool completely.

In a medium saucepan, combine:

Jello

Pudding Mix

Milk

Whisk together and mix well

Cook and stir until it boils.

Remove from heat.

Stir in the Pineapple Concentrate ( not the Pineapple)

Chill well, until partially set

Prepare Dessert Topping Mix according to package directions.

Fold into the Pudding mixture.

Add the  Pineapple.

Pour the mixture into the crust.

Chill 5 hours

Enjoy!

Peace in the Kitchen!



Pineapple Cream Pie:

This was one of the best pies that my mother made...... often.

We all loved it and we still enjoy it for a summer picnic.

1 16oz. container of Sour Cream

1 small box of Vanilla Pudding

1 20oz. can of Crushed Pineapple, drained

1 C Chopped Pecans

1 pre made Graham-cracker Pie Shell

Mix all ingredient in a bowl, combine well.

Pour into the Pie Shell

Refrigerate

Simple, Easy, Yummy!

Enjoy!

Peace in the Kitchen!

This recipe is from Love From The Oven, a Blog that I follow.

Key Lime Margarita Pie:

Ingredients

• 1-1/4 cups crushed pretzels
• 1/4 cup sugar
• 6 Tbsp. butter, melted
• 1 can (14 oz.) sweetened condensed milk
• 1/2 cup lime juice (you can use margarita mix in place of the lime juice or a combo of both)
• 1 env. KOOL-AID Lemon Lime Unsweetened Soft Drink Mix
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Instructions

MIX pretzel crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.

MIX next 3 ingredients in large bowl. Whisk in 2-1/2 cups COOL WHIP; pour into crust.

FREEZE 6 hours. Remove from freezer 15 min. before serving; let stand at room temperature until slightly softened. Top with remaining COOL WHIP.

Enjoy!
Peace in the Kitchen!

Margarita Pie:

You can't live in Texas and not have a recipe for Margarita Pie!

I have some great recipes for Margaritas too..... later!

Ye Haw!

Crust:

1 1/4 C finely crushed Pretzels

1/2 C plus 2 TBS Butter, melted

1/4 C Sugar

Mix together in a bowl until well combined.

Press into a 9" pie pan and refrigerate until completely chilled.

Filling:

1 (14oz.) can Sweetened Condensed Milk

1/3 C Lime Juice

4 TBS Tequila (don't hold back, get the good stuff)

2 TBS Triple Sec

Green Food Coloring

1 C Heavy Cream, whipped

Additional Whipped Cream and Pretzels for Garnish.

In a large mixing bowl:

Combine Milk, Lime Juice, Tequila, Triple Sec and food coloring.

Mix well, fold in Whipped Cream.

Pour into prepared crust.

Chill 2 hours or Freeze 4 hours for a firmer texture

Garnish with Whipped Cream and Crushed Pretzels

Enjoy!

Peace iin the Kitchen!