Chocolate Cream Pie

• 1 pie crust baked and cooled
• 1 1/2 C sugar
• 1/4 C cornstarch 
• 1/4 tsp salt
• 3 C whole milk
• 4 e
• 4 egg yolks
• 6 1/2 oz, weight chocolate (I used semi-sweet, but may try milk chocolate for my kids)
• 2 tsp vanilla extract
• 2 Tbsp butter
• whipped cream, for serving

Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together. 

Pour in milk and egg yolks, and whisk together. 

Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 min (could be less or more, so watch carefully). The second it starts to bubble and thicken (it should look like thick pudding) remove it from the heat. Add the chocolate, vanilla, and butter. Stir until everything is beautifully combined. 

Pour the pudding into the pie crust. (If there is extra, spoon into small dishes) and place in the fridge to chill for 4 hours uncovered. 

Cut into slices and serve with whipped cream!

Banana Cream Pie

• 1 C sugar
• 1/4 C cornstarch 
• 1/2 tsp salt
• 3 C milk
• 2 eggs, lightly beaten
• 3 Tbsp butter
• 1 1/2 tsp vanilla extract
•  1 pie shell baked (I make my own pie crust)
• 2 large firm bananas
• 1 C heavy whipping cream, whipped

In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer. 

Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes. 

Spread half of the custard into pastry shell. Slice bananas; arrange over filling Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours of overnight. 

Lemon Meringue Pie

1/3 C cornstarch
1/8 tsp salt
1 1/2 C sugar
Grated peel of 2 or 3 lemons
1 C lemon juice
4 eggs separated
1 Tbsp butter or margarine
1/4 tsp cream of tartar

(6 hours before serving)

1. Pie Crust
2. In saucepan stir cornstarch, salt, and 1 C sugar. Stir in 1 C water, lemon peel, and juice; cook over medium heat, stirring constantly, until lemon mixture is thickened and boils; remove from heat.
3. In small bowl with wire whisk, beat yolks; stir in small amount of hot mixture. Slowly pour yolk mixture back into lemon mixture, stirring rapidly to prevent lumping. Return to heat; cook, stirring constantly, until lemon filling is thickened. Do not boil. Stir in butter; pour into pie crust; cool 10 min.
4. Preheat oven to 400'. In small bowl, w/ mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Gradually sprinkle in 1/2 C sugar. Whites should stand in stiff glossy peaks.
5. With spatula, spread meringue over filling to edge of crust. Swirl meringue with back of spoon. Bake 10 min. or till golden. Cool and refrigerate.
Prep time about 6 hours.

Peanut Butter Pie

•1 8oz pkg. of cream cheese

•3/4 cup confectioners sugar 

•3/4 cup peanut butter

•2 Tblsp milk

•8 oz cool whip 

•1 graham cracker or chocolate crust

1. In a small mixing bowl beat together cream cheese and sugar till light and fluffy.

2. Add peanut butter and milk. 

3. Beat till smooth. 

4. Fold in 1/2 of the cool whip. 

5. Put in crust. 

6. Chill 5 to 6 hours. 

7. Top with remaining cool whip. 

Pumpkin Pie

Pumpkin Pie

1 1/2 C sugar

2 tsp cinnamon

1 tsp ginger

1/2 tsp ground cloves

4 eggs

1 can (29 oz) pumpkin

2 cans evaporated milk

2 unbaked deep dish pie crusts

Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. 

Pour into pie crusts.

Bake in preheated 425' oven for 15 min. Reduce temp to 350'; bake 40-50 min or until knife inserted near center comes out clean. Cool on wire rack for 2 hrs. Refrigerate. 

*3 1/2 tsp pumpkin pie spice may be substituted for the cinnamon, ginger, and cloves. However, the taste will be slightly different. 

Pie Crust

Pie Crust

1-1 1/3 C flour

1/2 tsp salt

1/3-1/2 C & 1 Tbsp. shortening

2 or 3 Tbsp very cold water

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 Tbsp at a time, mixing well until all flour is moistened and dough almost cleans side of bowl. (1 or 2 tsp water can be added if needed). 

Gather dough into ball; shape into flattened round on a lightly floured cloth-covered board. With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan. 

Trim overhanging edge of pastry 1" from rim of pan. Fold and roll pastry under, even with pan. Fill and bake. (Poke with fork). Bake at 475'.

Pecan Pie

Pecan Pie

Prepare your own crust.

3 slightly beaten eggs

1 C corn syrup

2/3 C sugar

1/3 C butter, melted

1 tsp vanilla

1 1/4 C pecan halves

1. Prepare your pie crust. Don't bake yet. 

2. For filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well; stir in pecan halves. 

3. Pour filling into pie crust. 

4. Bake in a 350' oven for 45-50 min or until utensil comes out clean when inserted in pie. Cool on a wire rack. Cover and refrigerate within 2 hours.  

Blueberry Pie

Ingredients

• 3 to 4 cups of Blueberries - fresh or frozen (without syrup) (3 cups if you like a thin pie, 4 cups if you like it a little higher!)
• 7 Tablespoons corn starch (for those of you in the British Isles, you know it as "corn flour").  You may also use an equivalent amount of flaked tapioca instead - the tapioca balls don't dissolve well.
• 3 Tablespoons water (or grape juice)
• 2 Tablespoons lemon juice
• One 9 inch pie crust (see this page for the world's easiest flour pie crust recipe and directions!) OR.. if you are like me, you'll DEFINITELY prefer a graham cracker pie crust (again, in England, this would be made from "Digestive" biscuits!) - if you haven't tried the graham cracker crust - I highly recommend it. 
• Spices:
  1/2 teaspoon Cinnamon
  1/4 teaspoon allspice
• One 9 inch deep-dish Pie Plate - (grocery stores sell both disposable pie pans and glass pans. Get the deep type!

• Sweetener:
  • 2/3 cup granulated (ordinary table) Sugar 
    OR
  • 1/3 cup sugar and 1/3 cup Stevia, my preference (or if you prefer, Splenda) (Stevia, my preference (or if you prefer, Splenda) works in pie recipes, but not by itself.  The pie turns out heavy and with much less flavor).

And now, choose the topping you prefer:

• Crumb topping (my preference, again):
  • 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Stevia, my preference (or if you prefer, Splenda))
  • 1/2 cup flour
  • 1/4 cup butter or margarine

• Dough topping:
  See the pie crust recipe and double it to make extra to roll out as a topping to cover the pie.

Step 1  - Make the pie crust

Never made a crust, either?  Fear  not, they are really simple.  Click here for instructions about making a flour pie crust. It will open in a new window, so just close the new window to return here. I prefer blueberry pie in a graham cracker crust; click on the link for directions. .Now is also a good time to get the oven preheating to 375 F.

Step 2- Wash the blueberries

Just rinse them in a colander or sieve in cold water, no soap.

Pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float.  With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.

Step 3 - Mix the dry filling ingredients.

Combine the 2/3 cup sugar (or sugar/Stevia, my preference (or if you prefer, Splenda) blend), 7 Tablespoons of corn starch in a bowl  and mix well!  Some people like 1/2 teaspoon of cinnamon and/or 1/4 teaspoon of allspice, mixed in, also. That's optional, but it is nice!

Step 4  - Mix in the liquids

Add the 2 Tablespoons of lemon juice, and 3 Tablespoons of water (or grape juice) and stir it up. If you use Stevia, my preference (or if you prefer, Splenda), it will be pretty gloppy, rather than drier crumbs, but it still works the same!

Step 5 - Add the blueberries to the pie crust

Add the blueberries to the pie crust.  Just pour them in!  There's lots of air space and it will cook down, so don't worry if they mound up about an inch (2.5 cm) above the edge of the plate.

 

 

 

Step 6 - Pour the liquid mix into the pie

Just pour the mixture of sugar, juice, etc. into the pie all over the blueberries. If it is a gloppy liquid, don’t worry, just pour it somewhat evenly over the top. But it doesn’t take perfection; it will smooth itself out in the oven. 

Step 7 - Make and add your topping

If you want the crumb topping, just mix  - 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Stevia, my preference (or if you prefer, Splenda))

- 1/2 cup flour

 - 1/4 cup butter or margarine

 together in a small bowl and sprinkle it over the pie.

If you want to the dough topping instead, roll out a circular section of dough that you made in step 1, to 1/8 inch thick, then place it over the pie.  Seal it against the edges with the pie crust, and make decorative slits with a knife.

Step 8 - Put the pie in the oven!

Cook the pie at 375 F (or 190 Celsius) for 1 hour.

Step 9 - Remove when the pie is golden and pie is bubbling

Check to see if it is bubbling and crust is golden brown. If if not, check every 3 or 4 minutes until it is.

Step 10 - Enjoy!

Set the pie on a rack to cool and enjoy! Here is a slice of the finished pie! Serve warm with ice cream.  Refrigerate after it is cooled. It easily lasts a week in the fridge (that is, if there is no one there to eat it. Most of the time, people eat it all within a day!)

Coconut Cream Pie

Coconut Cream Pie:

Crust

• 1 1/2 cups all purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into small pieces
• 3 tablespoons chilled solid vegetable shortening, cut into small pieces
• 4 tablespoons (or more) ice water

Filling

• 1/2 cup sugar
• 2 large eggs
• 1 large egg yolk
• 3 tablespoons all purpose flour
• 1 1/2 cups whole milk
• 1 1/2 cups sweetened flaked coconut
• 1 teaspoon vanilla extract
• 1/8 teaspoon coconut extract

Topping

• 2/3 cup sweetened flaked coconut
• 1 1/4 cups chilled whipping cream
• 2 tablespoons sugar
• 1/8 teaspoon coconut extract

For crust:
Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.

Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be made 1 day ahead. Keep frozen.)

Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)

For filling:
Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.

For topping:
Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.

Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.

Chocolate Mousse Pie

Chocolate Mousse Pie

Crust:

-21 chocolate cookies (ex. Oreos)

-1/4 cup butter

Mousse:

-12 oz. semi-sweet chocolate (I do 10 oz so it's not quite so rich)

-1 tsp vanilla extract

-pinch of salt

-3 3/4 C. chilled whipping cream

-1/4 C. sugar

For Crust:

Preheat oven to 350'. Butter 9" springform pan 2 3/4" up the sides. Grind cookies in a food processor. Add butter and process till mixture is evenly moistened. Press to pan. Bake 5 min. Cool completely on a wire rack. 

For Mousse:

Combine chocolate, vanilla, and salt in the food processor. Bring 1 C. cream to a boil in a heavy small saucepan. With food processor running, gradually pour in the hot cream through the feeding tube and process until the chocolate is melted and smooth. Transfer mixture to a large bowl. Cool to room temperature, stir occasionally. Beat 2 C cream and sugar till it forms stiff peaks. Fold into chocolate mixture. Pour mousse into the crust. Chill till set, about 6 hours. (It can be prepared the day before).

For decoration:

-Beat remaining 3/4 C cream till stiff peaks. Decorate on top. And add chocolate shavings for decoration. 

Mom's Lemon Meringue Pie

Mom's Perfect Lemon Meringue Pie

These pies are really tart, just the way we like them.

Always a favorite for Springtime birthdays like my dad's.

1/3 C cornstarch

1 C lemon fresh squeezed lemon juice

1 1/2 C sugar

1 Tbsp butter

1/8 tsp salt

grated peel of 2 or 3 (or more) lemons

4 eggs seperated

1/4 tsp cream of tartar

1. Make your own homemade Pie crust.

2. In saucepan stir in first cornstarch, 1 C water, lemon peel and juice, salt and 1 C sugar. Cook over medium heat, stirring constantly, until lemon mixture is thickened and boils; remove from heat.

3. In small bowl with wire whisk, beat yokes; stir in small amount of hot mixture. Slowly, pour yoke mixture back into lemon mixture, stirring constantly, until lemon filling is thickened. Do not boil. Stir in butter; pour into pie crust; cool 10 min.

4. Preheat oven to 400 degrees. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Gradually sprinkle 1/2 C sugar. Whites should stand in stiff glossy peaks.

5. With spatula, spread meringue over filling to edge of crust. Swirl meringue with back of spoon. Bake 10 min or till golden brown. Cool and refrigerate.

Don't bother trying to make this on a humid day, it won't work.

Cream Cheese Brownie Pie

Pie Crust (prepare your own)
1- 8 oz pkg cream cheese
3 Tbsp sugar
1 tsp vanilla
3 eggs
1 box brownie mix (fudge supreme hot fudge swirl premium)
1/4 C vegetable oil
2 Tbsp water
1/2 C chopped pecans


1. Preheat oven to 350. In medium bowl with electric mixer, beat cream cheese, sugar, vanilla and 1 of the eggs on medium speed until smooth; set aside.
2. Reserve hot fudge packet from brownie mix for topping. In large bowl, beat brownie mix, oil, 1 Tbsp of the water and remaining 2 eggs 50 strokes with spoon.
3. Spread 1/2 C brownie mixture in bottom of crust lined pan. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture; spread evenly. Sprinkle with pecans.
4. Bake 40 to 50 minutes or until center is puffed and crust is golden brown. After 15-20 min of baking, cover crust edge with strips of foil to prevent excessive browning (pie may have cracks on surface).
5. In small microwavable bowl, microwave hot fudge from packet on High 30 seconds. Stir in remaining 1 Tbsp water. Drizzle fudge over top of pie. Cool completely, about 3 hours. Store in refrigerator.

Peachy Creamy Berry Pie

Awesome light Spring or Summer dessert.

1 tsp cinnamon sugar (3/4 tsp sugar and 1/4 tsp cinnamon)

1 1/4 C half and half

1 pkg vanilla pudding

1 C whipped cream

1 1/2 C fresh peach slices (about 1 large peach)

1/2 C blueberries

1/2 C raspberries

Prepare a pie crust. Don't bake yet.

Preheat oven to 450. Sprinkle bottom of pie crust with cinnamon sugar. Bake 8-10 min or until lightly browned; cool completely.

Meanwhile, pour half and half into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min or until well blended. Gently stir in whipped cream; cover. Refrigerate until ready to use.

Spread pudding mixture over crust just before serving; top with fruit. Cut into slices. Store leftover dessert in refrigerator.

Makes 12 servings, 1 slice each.

Substitute : Use milk instead of the half and half.