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PUMPKIN PIE PUMPKIN PRALINE PIE. ****************** 2 cup Pumpkin, cooked, without salt -- mashed 14 oz Milk, canned, condensed, sweetened 2 large Egg, whole, raw 1 teaspoon Cinnamon, ground 1/2 teaspoon Nutmeg, ground 1/2 teaspoon Ginger, ground 1/2 teaspoon Salt 1 crust Pie crust, standard-type, frozen, ready-to-bake, enriched -- unbaked, 9-inch 3 tablespoon Sugar, brown, dark 3 tablespoon Cream, light whipping 1 cup Pecans, halves -- for garnish Preheat oven to 375F. Combine first 7 ingredients in mixing bowl; beat with an electric mixer at medium speed for 1 minute. Pour filling into pastry shell. Bake at 375F for 50 minutes or until set. Cool. Before serving, combine brown sugar and whipping cream in small saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Reduce heat and simmer 5 minutes. Let cool 5 minutes. Drizzle mixture over pie and garnish with pecan halves. Recipe submitted by Bamamama. PUMPKIN CHEESECAKE PIE. ******************* 1 Pecan Shortbread Cookie Crust (ingredients and recipe below) 1 cup sugar 3 tablespoons all-purpose flour 1 package (8 ounces) cream cheese, softened 1 package (3 ounces) cream cheese, softened 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 3 eggs 1 can (15 ounces) 100% pumpkin (not pumpkin pie mix) 1 tablespoon milk Pecan Shortbread Cookie Crust: 1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies) 3 tablespoons butter or margarine, melted 3 tablespoons all-purpose flour Instructions: 1. Pre-heat oven to 375şF. Make pie crust (see instructions below). 2. Beat sugar, flour and both packages cream cheese in large bowl with electric mixer on low speed until smooth; reserve ˝ cup. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust. 3. Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. 4. Cover edges of crust with strips of aluminum foil (about 1 1/2 inches wide) to prevent excessive browning. Remove foil the last 15 minutes of baking. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator. To make Pecan Shortbread Cookie Crust: Mix all ingredients. Press firmly on bottom and sides of ungreased 9 inch pie pan. Bake about 12 minutes or until light brown. Let cool completely while making the pie filling. PRALINE PUMPKIN PIE. **************** Praline filling: 1/3 c. finely ground pecans 1/3 c. packed brown sugar 2 T. BUTTER Mix ingredients and place on thebottom of an uncooked pie crust. Even out with the backside of a spoon. Refrigerate while making the filling. Filling: 2 eggs 1 c. canned pumpkin 2/3 c. light brown sugar 1 T. flour 1/2 tsp. ground clove 1/8 tsp. ground mace 1/2 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. salt 1/2 c. cream Preheat oven to 400 degrees, With beater, beat eggs until frothy. Add remaining ingredients in order. Whisk only until well mixed. Pour into unbaked pie crust. If crust begins to darken around edges too quickly, place tin foil around edges while pie continues to bake. PUMPKIN PIE. ******** 1 single-crust pie shell, unbaked FILLING: 1 3/4 c. pumpkin puree 1 c. packed brown sugar 3/4 c. evaporated milk 2 eggs, beaten 1 t. cinnamon ˝ t. nutmeg 1/4 t. ground ginger 1/4 t. salt Whipped topping FOR FILLING: In a bowl, whisk together all the ingredients except the pie shell. Pour into pie shell; bake in bottom third of 425 °oven for 15 minutes. Reduce temperature to 350°; bake for 30 minutes longer or until knife inserted in center comes out clean. Let cool on a wire rack. Serve with whipped topping. Makes 8 servings. Recipe submitted by Lisa Trudeau. 100 YEAR OLD PUMPKIN PIE RECIPE. **************************** 1 1/2 cups sugar 1/2 cup maple syrup 1/2 tsp salt 1 tsp ginger 3 cups pumpkin 4 eggs 1 tsp cinnamon 1 quart of milk Beat separately the whites of eggs, then the yolks. Add salt, cinnamon, ginger, syrup and milk. Bake with one crust. When cold spread with tart plum jam and whipped cream.Recipe submitted by Thunderbird. CARAMELIZED PUMPKIN PIE. ******************** Crust: 1 ˝ cups unsifted all purpose flour 2 TBS sifted confectioners sugar ˝ tsp salt ˝ cup well chilled unsalted butter 4 TBS well chilled vegetable shortening ˝ cup chopped pecans 3-4 TBS ice water Whisk together the first three ingredients in a large bowl. Cut or work the fats into the dry ingredients until the mixture resembles coarse meal. Add the pecans and toss with a fork to incorporate. Add the ice water, 1 TBS at a time, drizzling it around the edge of the bowl. Stir with the fork until moist clumps form. With lightly floured hands, shape the dough into a 5 inch flat disk. Score the pastry with the side of your hand to relax the gluten, cover the dough with plastic wrap, and refrigerate for 30 minutes. Roll dough to fit a 9 inch pie pan. Preheat the oven to 350. Filling: 3 large eggs 2 cups fresh pumpkin, mashed or 1 15 oz. can solid pack pumpkin ˝ cup granulated sugar Ľ cup firmly packed dark brown sugar Ľ cup 100 % amber maple syrup ˝ tsp salt Ľ cup apple butter 1 tsp allspice ˝ tsp cinnamon Ľ tsp freshly grated nutmeg 1/8 tsp ground cloves ľ cup milk Ľ cup cream 1 cup heavy cream for topping (optional) 3 TBS pulverized sugar (for topping) Ľ cup caramel toffee-bits for topping on cream (optional) Beat the eggs lightly with a whisk in a large bowl. Stir in pumpkin and apple butter. Combine the sugars, salt and spices. Stir in maple syrup. Slowly stir in the milk and cream, mixing just until smooth. Do not overmix. Pour into pie shell. Cover the edges to prevent burning. Bake for about 50 minutes or until the center is set. Remove the cover from the edges. Bake for an additional 5 to 10 minutes if edges need browning. Cool. Whip cream with sugar for topping, if desired. Sprinkle on toffee-bits. OLD FASHIONED PUMPKIN PIE. ********************** 1 cup granulated sugar 1 tablespoon All-Purpose Flour 1/2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon freshly ground black pepper 1/8 teaspoon ground cloves 3 large eggs, beaten 1 1/2 cups mashed pumpkin 1 cup light cream or undiluted evaporated milk 9-inch one-crust pie shell, unbaked Mix together flour, sugar, salt, ginger, cinnamon, nutmeg, pepper and cloves. Whisk to mix. Add eggs, pumpkin, and cream or milk to the dry ingredients. Stir until completely combined. Pour into unbaked pie shell. Bake in a preheated 400°F oven for about 50 minutes, or until a knife inserted into the center comes out clean. Remove from oven and cool on a wire rack. Serves 8 PUMPKIN PIE, BROWN SUGAR. ********************* 4 c. pumpkin 2 1/2 c. brown sugar 1/3 c. pure maple syrup 1/4 c. orange juice 1/4 tsp. salt 2 T. cinnamon 4 eggs, beaten 1 1/2 c. evaporated milk 2 deep dish pie shells To beaten eggs add the sugar, pure maple syrup, pumpkin, orange juice, salt and cinnamon. Mix well. Add in the evaporated milk and mix well. Pour into prepared deep dish pie crusts. Bake 15 minutes at 425F. degrees. Lower oven to 350F. degrees and cook for 35 minutes. Makes 2 pies. PUMPKIN CUSTARD PECAN PIE. ********************** "Who ever would have t'ought dey could come up wit' somet'ing like dis down dare in Floreeda. Sometimes I dink dey taken too much sun down dare in Floreeda, but dis proves me wrong!" A lovely quote from one of our senior customers in New York. Nevertheless, this is our most fabulous creation! We dared to be different and the results are award winning. Ingredients For Filling: Pie Shell-9 inch deep. Eggs-2 large. Pumpkin-1 (15 ounce can). Sweetened Condensed Milk.1 (14 ounce can). Cinnamon-1 teaspoon. Ginger Powder- 1/4 teaspoon. Nutmeg- 1/4 teaspoon. Salt- 1/2 teaspoon. Ingredients for topping: Brown Sugar- 1/4 Cup. Honey- 1/4 cup. Butter-2 tablespoons. Cinnamon-1teaspoon. Pecans-1 cup. Dark Rum-2 tablespoons. Separate the egg white and yolks. Whip the whites until light and fluffy. Set aside. In a large bowl mix the egg yolks with the pumpkin, sweetened condensed milk,cinnamon, ginger powder nutmeg and salt. Combine ingredients until batter is smooth. Fold in the egg whites. Pour into pie shell. Bake in a preheated oven set at 425F. for 15 minutes. Meanwhile combine brown sugar, honey, butter and Rum. Mix well. Fold in the pecans gently to avoid breaking. You will want them whole for decorative purposes. Remove pie from oven after the 15 minutes and arrange the pecans on the top. Start from the edge of the crust pointing the pecans in towards the center of the pie. Keep adding circles until you reach the center. Pour some of the extra syrup the pecans were soaking in gently on top of them. Place a large piece of foil on lower rack of your oven to catch any syrup that may spill over. Continue baking the pie at 350F. for another 40 minutes. Cool completely. Serve with a cup of deliciously fresh brewed coffee. Recipe from Gary Solomon. PUMPKIN PECAN CRUMBLE PIE. ********************** Pie Crust 3 c all purpose flour 1 t salt 1 t sugar 1 c plus 1 T, butter flavored shortening, chilled 1/3 c ice water 1 T vinegar 1 egg, beaten Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, one tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough. Shape into three discs. Wrap in plastic wrap and chill in refrigerator at least three hours, before attempting to roll out. (Overnight actually works best). Hold no more than three days in refrigerator. For longer storage, place in a freezer bag and freeze. Use one disc for a single crust pie. Use two discs for a double crust pie. To roll out for pies, work quickly on a floured pastry cloth. Flip the dough at least once adding a little more flour to the pastry cloth. Roll out to fit pie pan. (Store pastry cloth in freezer). Filling 2 eggs, beaten 1 (16 oz.) can pumpkin ľ c sugar ˝ t salt 1 t cinnamon Ľ t ginger Ľ t cloves 2 T pure maple syrup 1 (12 oz) can evaporated milk Beat eggs until frothy. Add all remaining ingredients in order given, beating only until well blended. Pour filling into crust. Bake in 375 oven for 25 minutes. Pecan Crumble Topping ˝ cup flour ˝ c chopped pecans Ľ c packed brown sugar 3 T butter, softened Combine above ingredients. Remove pie from oven and sprinkle topping over filling. Return pie to oven and bake 25 minutes more or until center is set. PUMPKIN PIE-DOUBLE LAYER. ********************* 4 oz. cream cheese, softened 1 T. milk 1 T. sugar 1 tub (8 oz.) Cool Whip whipped topping 1 prepared graham cracker crust 1 c. cold milk 1 can (16 oz.) pumpkin 2 pkg. (6 serving-size each) instant vanilla pudding mix 1 t. cinnamon ˝ t. ginger 1/4 t. ground cloves Mix together the cream cheese, the 1 tablespoon of milk and sugar in a large bowl; whisk until smooth. Gently stir in 1 ˝ cups of the Cool Whip. Spread onto bottom of crust. Pour the 1 cup cold milk into a large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick). Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with remaining Cool Whip. Makes 8 servings. PUMPKIN PIE. ******** 1 single-crust pie shell, unbaked FILLING: 1 3/4 c. pumpkin puree 1 c. packed brown sugar 3/4 c. evaporated milk 2 eggs, beaten 1 t. cinnamon ˝ t. nutmeg 1/4 t. ground ginger 1/4 t. salt Whipped topping FOR FILLING: In a bowl, whisk together all the ingredients except the pie shell. Pour into pie shell; bake in bottom third of 425 oven for 15 minutes. Reduce temperature to 350; bake for 30 minutes longer or until knife inserted in center comes out clean. Let cool on a wire rack. Serve with whipped topping. Makes 8 servings. IMPOSSIBLE PUMPKIN PIE. ******************* 3/4 c. sugar ˝ c. Bisquick biscuit mix 1 can (13 oz.) evaporated milk 2 eggs 1 can (16 oz.) pumpkin 2 t. pumpkin pie spice 2 t. vanilla 2 T. softened butter Preheat oven to 350. Grease a 9" pie plate. In a mixing bowl, combine all ingredients and beat with electric mixer for 1 minute, until mixture is smooth. Pour into prepared pie plate and bake for 50-55 minutes or until a knife inserted in center comes out clean. Let cool before slicing. Serve with whipped cream, if desired. Makes 8 servings. PUMPKIN PIE SQUARES. **************** 1/2 cup butter, softened 1/2 cup brown sugar 1 cup all-purpose flour 1/2 cup rolled oats 2 eggs 3/4 cup white sugar 1 (15 ounce) can pumpkin 1 (12 fluid ounce) can evaporated milk 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish. 3 Bake in preheated oven 15 minutes, until set. 4 In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust. 5 Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares. TENNESSEE PUMPKIN PIE. ****************** 2 cups cooked mashed pumpkin (can use canned without spices) 2 eggs,beaten 3/4 cup sugar 1/4 cup molases 1/2 tsp salt 1/2 tsp ginger 1 tbsp cinnamon 1/4 tsp cloves 1-2/3 cup evaporated milk Mix pumpkin,beaten eggs,sugar and molasses well.Add salt and spices and mix thoroughly.Stir in evaporated milk and stir to mix.Let stand 15 minutes.Pour into unbaked pie shell and bake at 400 degrees for 50 minutes or until center is firm. Low Carb Sugar Free Pumpkin Pie Crust: 3 egg whites, room temp 1/2 tsp cream of tartar 2 Tbsp Splenda 2 egg yolks 2 Tbsp fat free cottage cheese (mash with fork) Preheat oven to 300 degrees. Separate eggs and beat whites with cream of tartar and Splenda until stiff peaks form. Beat egg yolks lightly. Fold yolks and cottage cheese into stiffly beaten whites. Spray pie plate with Pam. Pour in mixture and shape to conform to plate. Bake for 30 minutes. (6 grams of carbs in entire crust) Pumpkin pie filling: 8oz fat free cream cheese, softened 1-2 Tbsp skim milk 1 cup skim milk 1 1/2 cups Cool Whip lite, thawed 1 large box or 2 small boxes of Jello sugar free instant vanilla pudding/pie filling 1 15-16 oz can pumpkin 1/2 tsp ground ginger 1/4 tsp ground cloves (or whatever pumpkin spices you like) I added cinnamon and "Pumpkin Pie Spices" to mine. Mix cream cheese with 1 Tbsp milk in a large bowl until creamy. Stir in Cool Whip. In a separate bowl, pour in milk, then stir in pudding mix; beat until blended. Stir in canned pumpkin and spices and blend well. Mix in the cream cheese mixture. Work quickly, pour into cool pie shell and refrigerate for at least 3 hours. If I remember correctly, the entire pie is only 85 grams of carbs. Recipe submitted by GinnyM. LOW CARB SUGAR FREE PUMPKIN PIE. ************* Crust: 3 egg whites---room temp 1/2 tsp cream of tartar 2 Tbsp Splenda 2 egg yolks 2 Tbsp fat free cottage cheese (mash with fork) Preheat oven to 300 degrees. Separate eggs and beat whites with cream of tartar and Splenda until stiff peaks form. Beat egg yolks lightly. Fold yolks and cottage cheese into stiffly beaten whites. Spray pie plate with Pam. Pour in mixture and shape to conform to plate. Bake for 30 minutes. (6 grams of carbs in entire crust) Pumpkin pie filling: 8oz fat free cream cheese, softened 1-2 Tbsp skim milk 1 cup skim milk 1 1/2 cups Cool Whip lite, thawed 1 large box or 2 small boxes of Jello sugar free instant vanilla pudding/pie filling 1 15-16 oz can pumpkin 1/2 tsp ground ginger 1/4 tsp ground cloves (or whatever pumpkin spices you like) I added cinnamon and "Pumpkin Pie Spices" to mine. Mix cream cheese with 1 Tbsp milk in a large bowl until creamy. Stir in Cool Whip. In a separate bowl, pour in milk, then stir in pudding mix; beat until blended. Stir in canned pumpkin and spices and blend well. Mix in the cream cheese mixture. Work quickly, pour into cool pie shell and refrigerate for at least 3 hours. PUMPKIN MAPLE SOUR CREAM PIE. ************************* 1 store bought refrigerated pie crust (such as Pillsbury) 12 oz. cream cheese 3/4 cup granulated sugar 1 tsp. ground cinnamon 1/4 cup maple syrup 1 tsp. vanilla extract 3 eggs 1/2 cup (4 oz.) sour cream 2 cups 100% pure canned pumpkin (not pumpkin pie mix) Instructions: Preheat the oven to 350 degrees F (180 C). Make sure the oven rack is set at the bottom of the oven. Put cream cheese, sugar and cinnamon in a large bowl and combine with an electric mixer. Add maple syrup, vanilla, eggs, sour cream and canned pumpkin. Blend until just combined, no more. Line a 9-inch pie pan with pie crust and pour in the pumpkin mixture. Bake in preheated oven for 35 to 40 minutes until pie is firm in the center. Serve at room temperature with whipped cream and a dusting of cinnamon or nutmeg. Makes 6-8 servings. PUMPKIN ORANGE DOUBLE LAYER PIE. ************* 4 oz.s Philadephia Cream Cheese, softened 1/3 cup orange marmalade 1 1/2 cups thawed Cool Whip Whipped Topping 1 ready-to-use graham cracker crumb crust (6 oz.s or 9-inch) 3/4 cup cold milk or half-and-half 2 packages (4-serving size each) Jello-O Vanilla Flavor Instant Pudding & Pie Filling 1 can (16 oz.s) pumpkin 1 teaspoon pumpkin pie spice Mix cream cheese and marmalade in large bowl with wire whisk until smooth. Stir in whipped topping. Spread on bottom of crust. Pour milk into large bowl. Add pudding mixes, pumpkin and spice. Beat with wire whisk 2 minutes until well blended. Spread over cream cheese layer. Refrigerate 4 hours or until set. Ganish with additional whipped topping. NUTELLA PUMPKIN PIE. ****************** 1 package pie crust dough mix (for 9-inch pie) 1/2 cup Nutella 1 cup sweetened condensed milk, divided 2 egg yolks 2 eggs 1 (15 ounce) can pumpkin 2 teaspoons pumpkin pie spice Preheat the oven to 375 degrees F. Prepare the pie crust according to the directions on the box and line it in a 9-inch pie plate. Using a fork, press the dough around the edge of the plate. Line the pie with aluminum foil and fill with dried beans, uncooked rice or pie weights so the crust holds shape while baking. Pre-bake the shell for 10 minutes. Remove the dried beans, uncooked rice or pie weights and the aluminum foil from the pie crust and turn the oven down to 325 degrees F. Meanwhile, in a medium bowl, blend the Nutella with 1/2 cup sweetened condensed milk and 2 egg yolks, stirring until mixed thoroughly. Carefully spread mixture evenly into the pie crust and bake for 30 minutes until puffy and just set. In a second medium bowl, stir together the remaining sweetened condensed milk, 2 whole eggs, canned pumpkin and pumpkin pie spice. Gently spoon the mixture of the baked brownie layer of the pie and continue to bake for an additional 25 to 30 minutes or until a knife inserted in the center comes out clean. Cool completely and refrigerate for 2 hours. Serve with whipped cream. Yield: 12 servings	CUSTARD PIE BUTTERMILK PIE. *************** 1/3 cup butter 1 cup sugar 3 egg yolks, beaten 3 tablespoons flour 1/4 teaspoon salt 1 teaspoon lemon juice 1/2 teaspoon grated fresh lemon rind 1 1/2 cups buttermilk 3 egg whites, stiffly beaten 1 unbaked deep dish 9 inch pie shell 1. Cream butter and sugar together. 2. Add egg yolks and beat well. 3. Add flour, salt, lemon juice and rind; mix thoroughly. 4. Add buttermilk and mix well. 5. Fold in beaten egg whites. 6. Pour filling into crust and bake for 10 minutes at 450 degrees. 7. Lower heat to 350 degrees and continue baking 40 minutes. 8. May need to cover crust edges with foil if it starts to get too brown. Tastes best if you refrigerate it overnight before eating To 'fancy' it up for guests, add 1/4 cup of toasted coconut to the top AMISH VANILLA PIE. *************** FILLING: 1 c. light corn syrup ˝ c. granulated sugar 1 large egg, slightly beaten 2 T. flour ˝ t. salt 2 c. hot water 1 t. vanilla 2 unbaked 9 inch pie shells CRUMB TOPPING: 1 c. granulated sugar 1 stick butter 2 c. flour ˝ t. baking soda ˝ t. cream of tartar Combine corn syrup, sugar, egg, flour and salt in 1 quart saucepan and mix well. Gradually add hot water and cook over medium heat until thickened, about 6 minutes, stirring constantly. Remove from heat and add vanilla. Cool and pour into the unbaked pie shells. To make crumb topping, mix all the ingredients together in a large bowl, cutting with pastry blender or rubbing by hand until the mixture forms fine crumbs. Divide in half, spreading evenly over each pie. Bake in preheated 375° oven for 30 minutes or until the center doesn't jiggle when shaken. Serve warm or at room temperature. Recipe Submitted by Kathy Foster BAKED EGG CUSTARD TART. ******************* Short crust pastry I pint milk 4 eggs 1 tablespoon sugar Nutmeg Line a deep pie dish with short crust pastry and press it well in. Beat the eggs and add the sugar. Then add the milk and stir together well. Pour into the pastry case and bake in a fairly hot oven for fifteen minutes then reduce the heat to moderate and bake until the filling is set, which should be about half an hour. Sprinkle the custard with nutmeg. EGG CUSTARD PIE. ************ 4 eggs 1/2 tsp. cornstarch 1 c. sugar 1 (4 oz.) can evaporated milk plus 1 can water or 1-1/2 cups milk 1 tsp. vanilla Blend together in blender , pour in a buttered pie crust. Bake at 400 degrees for 55 minutes or until set. Before baking, sprinkle nutmeg on top. AMISH BROWN SUGAR PIE. ****************** Unbaked 8" pie shell 1 cup brown sugar 3 Tbls all-purpose flour speck salt 1 12-oz can evaporated milk 2-1/2 Tbls butter ground cinnamon Preheat oven to 350. In the pie shell, place brown sugar, flour, and salt. Mix with your fingers. Pour the evaporated milk over the flour and sugar, but do not stir or mix this in. Dot with butter, and drift with cinnamon liberally over all. Bake for 50 minutes, or until the filling just bubbles up in the middle. The filling will never completely set, but that's the way it's supposed to be. This pie is better eaten at room temperature. If you refrigerate leftovers, reheat them in the oven before serving. Note: Recipe can be doubled and prepared in a 10 inch pie shell. For that size, bake 1 hour and 20 minutes Recipe submitted by Thunderbird. APRICOT CRANBERRY CUSTARD PIE. ************************** Crust one deep-dish (at least 2 inches deep) 9-inch pie shell, pre-baked Filling 1 1/2 cups milk 1/2 cup sugar 1/8 teaspoon salt 2 teaspoons vanilla 3 tablespoons cornstarch 4 egg yolks 1/4 cup water 1 1/2 teaspoons unflavored gelatin (a bit over half a packet; save the remaining gelatin for the topping) 1 tablespoon confectioners’ or glazing sugar 1 cup (8 ounces) heavy or whipping cream Topping 2 cups diced, dried (or candied) apricots 1 3/4 cups whole fresh or frozen cranberries 1/2 cup water 1/4 to 1/2 cup sugar 1 tablespoon orange zest or 1/8 teaspoon orange oil (optional, but good) 1 teaspoon unflavored gelatin (the remainder of the packet used in the filling) 2 tablespoons brandy, or Grand Marnier liqueur, or water Filling: Place 1 cup of the milk, the sugar, salt, and vanilla into a medium-sized saucepan. Bring the mixture to a boil. In a small bowl, whisk together the remaining 1/2 cup of milk, the egg yolks, and the cornstarch. Remove the milk mixture from the heat, and gradually pour the egg yolk mixture into it in a steady stream, whisking continuously. Return the mixture to the heat, continuing to whisk. Bring it to a boil and cook until it thickens; be sure to boil it for at least 1 minute. Remove the custard from the heat, and set it aside. Sprinkle the gelatin over the water in a small heatproof container. Let it sit for 5 minutes, to soften. Heat over low heat or in a microwave until the gelatin melts, then stir into the warm custard. Note: For the smoothest filling, force the mixture through a fine sieve. Sprinkle the confectioners’ sugar over the custard in an even layer to help prevent a skin from forming while it cools. It needs to cool until barely warm before the whipped cream is added, but shouldn’t become cold enough that the gelatin starts to set up. Topping: In a medium-sized saucepan, stir together the apricots, cranberries, water, and sugar and bring to a boil over medium heat. Boil for about 5 minutes, until the cranberries are tender. Sprinkle the remaining gelatin (about 1 teaspoon) over the brandy, liqueur, or water. After the gelatin has softened, stir it into the fruit, then remove from the heat. Set the topping aside to cool to room temperature; it will thicken as it cools. Assembly: Whip 1 cup heavy cream until soft peaks form. Fold the cream into the room-temperature (not cold) custard, and spoon this filling into the pie shell. Refrigerate for 1 hour, or until the filling is set. Spoon the fruit topping over the custard, and refrigerate the pie for 2 hours (or up to 24 hours), to allow the topping to firm. The pie may be made 24 hours in advance. Yield: 10 to 12 servings. Notes •If you don’t have time (or simply don’t want) to make the custard filling, here’s a good substitute. 1 cup heavy cream, whipped 2 teaspoons unflavored gelatin 2 tablespoons water 2 small (3.4 ounce) boxes instant vanilla pudding mix 3 cups milk 1 teaspoon vanilla extract In a medium-sized mixing bowl, whip the cream until soft peaks form. Soften the gelatin in the water, then heat it in a saucepan set over low heat, or in a microwave, until the gelatin melts. Fold a bit of the cream into the gelatin, then fold that back into the remaining whipped cream. Mix both boxes of the instant pudding with the milk and vanilla, stirring till smooth. Immediately fold in the whipped cream, then spoon the filling into the pre-baked pie shell. Spoon on the topping. •We’ve used the smallest amount of gelatin in the filling that will allow the pie to set up firmly enough to hold its shape when sliced. If you want a firmer, more cheesecake-like texture, increase the amount of gelatin to up to 2 1/2 teaspoons (1 packet). The natural pectin in the apricots works with the small amount of gelatin to thicken the topping. You may prefer to leave the gelatin out of the topping, use an extra 1/2 cup of water, and serve the topping as a sauce. (This was a request from some children who loved the creamy pie, but not the tangy fruit.) BAKED EGG CUSTARD TART. ******************* Short crust pastry I pint milk 4 eggs 1 tablespoon sugar Nutmeg Line a deep pie dish with short crust pastry and press it well in. Beat the eggs and add the sugar. Then add the milk and stir together well. Pour into the pastry case and bake in a fairly hot oven for fifteen minutes then reduce the heat to moderate and bake until the filling is set, which should be about half an hour. Sprinkle the custard with nutmeg. CARAMEL CUSTARD PIE. **************** Crust one single pastry crust. Filling 1/4 cup granulated sugar 4 eggs 1 3/4 cups milk or cream 1/4 teaspoon salt 1 teaspoon vanilla extract 3/4 cup caramel chips OR butterscotch chips Filling: Mix the sugar and eggs together in a bowl till well-combined. In a small saucepan or microwave, heat the cream or milk with the salt, vanilla and caramel chips. Stir until the chips have melted. Pour a little of the cream mixture into the eggs and stir well. Add the remaining cream mixture, and stir to combine. Pour the filling into the pie shell. Bake the pie in a preheated 350°F oven for 20 minutes, until the center looks set but still wobbles, and the custard's temperature reads 160°F on an instant read thermometer. Remove the pie from the oven; don't worry, the filling will thicken more as it cools. When cool, decorate with dollops of whipped cream. CARAMEL CUSTARD PIE 2. ****************** Pastry: 3 cups flour 1 tsp. salt 1 tsp. sugar 1/3 cup ice-cold water 1 Tbsp. vinegar 1 large egg, well beaten 1 cup plus 1 Tbsp. butter-flavored shortening, chilled Sift together flour, salt and sugar, into mixing bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Combine water, vinegar and egg. Add liquid, one tablespoon at a time, sprinkling over flour mixture and tossing with a fork to form soft dough. Shape into three equal discs. Wrap with plastic wrap: refrigerate three to 24 hours. (Extra pastry may be frozen for later use). Filling: 4 eggs ľ cup sugar Ľ tsp. salt 4 cups scalded milk 1 tsp. vanilla 1/8 tsp. nutmeg Preheat oven to 400 degrees. Heat ˝ cup of sugar until it turns golden and liquefies: slowly stir hot milk into the liquid sugar. Beat the eggs with the remaining Ľ cup sugar, then add the hot milk and caramel mixture. Pour into a pastry lined pie plate. Bake for 30 - 35 minutes. Cool. CARAMEL PIE. ******** 1 cup sugar, divided 1/4 cup water 1 tbsp flour 1 tbsp cornstarch 1 1/2 cup milk 3 eggs, separated 1/8 tsp salt 1 tsp vanilla 1 tbsp unflavored gelatin 1 tbsp cold water 1 9 inch baked pie crust Brown 1/2 cup of sugar in a skillet. When dark brown and melted add water. When sugar is dissolved, remove from heat. Mix flour, cornstarch, milk, egg yolks,1/2 cup water, salt and vanilla. Stir into this mixture the caramelized sugar. ook until thick. Add gelatin dissolved in cold water. Cool and pour into pie shell. Use egg white to make meringue. Recipe submitted by Thunderbird. CHOCOLATE COCONUT PIE. ****************** 1 package (4-oz.) of baker's german sweet chocolate 1/4 cup of butter or margarine 1 can (13-oz.) of evaporated milk 1 cup of sugar 3 eggs 1 teaspoon of vanilla 1 - 9" pie shell with a high rim, unbaked 1 1/3 cup of baker's angel flake coconut 1/2 cup of chopped pecans Stir chocolate and butter over low heat until melted and smooth. Remove; blend in evaporated milk and sugar. Beat in eggs and vanilla; blend in chocolate. Pour into pie shell; top with coconut and nuts. Bake at 375~ for 45 to 50 mins., or until top is puffed. (Filling will set while cooling). Cool for 4 hrs. COCONUT CUSTARD PIE. **************** 1 9 inch unbaked pie shell 5 eggs 2 2/3 cups of milk 2/3 cup of sugar 1 tbles. vanilla 1/2 tspn. salt 5 tbles flour 1/2 cup coconut nutmeg Beat together eggs, sugar and vanilla. Slowly add milk, flour, salt and coconut. When all is blended and smooth, pour into unbaked pie shell, sprinkle with nutmeg. Bake at 450 degrees for first 15 minutes, lower oven to 350 degrees for another 35 minutes. Pie is baked when knife inserted into middle of pie comes out clean. Submitted by Lucy. COCONUT PIE. ******** Ingredients 2 eggs, well beaten 1 cup sugar 1 T. flour 1/4 tsp. salt 1 cup coconut 1-1/2 cup whole milk 2 T. melted butter 1/2 tsp. vanilla 1 pastry shell Beat eggs, add sugar, salt and flour. Stir well. Add milk, then coconut and vanilla. Melt butter and dribble over the mixture after it is put into the pastry shell. CUSTARD PIE. ******** 1 (9 inch) unbaked pie crust 3 eggs, beaten 3/4 cup white sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1 egg white 2 1/2 cups scalded milk 1/4 teaspoon ground nutmeg 3 drops yellow food coloring (optional) 1 Preheat oven to 400 degrees F (205 degrees C). 2 Mix together eggs, sugar, salt and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring. 3 Line pie pan with pastry and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg. 4 Bake for 30 to 35 minutes or until a knife inserted near center comes out clean. Cool on rack. FUDGY COCONUT PIE. ************** 1 1/2 cups sugar 1/4 cup cocoa 2 eggs, slightly beaten 1/2 cup butter or margarine, melted 1 can(5 1/3 oz) evaporated milk 1 tsp vanilla 1/2 cup chopped pecans 1/2 cup flaked coconut 9 inch pie shell, unbaked In medium mixing bowl combine sugar and cocoa. Add eggs, butter, evaporated milk and vanilla. Mix well. Fold in pecans and coconut. Pour into pie shell. Bake at 325 about 55 minutes. Recipe submitted by Thunderbird. GERMAN CHOCOLATE PIE. ***************** 1 pkg. (4 oz.) Baker's German Sweet Chocolate 1/4 c. butter 1 2/3 c.(14 1/2 oz.) can evaporated milk 1 1/2 c. sugar 3 Tbls.cornstarch 1/8 tsp. salt 2 eggs 1 tsp. vanilla 1(10") unbaked pie shell 1 1/3 c. coconut 1/2 c. chopped pecans Melt chocolate with butter over low heat, stirring until blended. Remove from heat. Gradually blend in milk. Mix sugar, cornstarch & salt thoroughly, beat in eggs & vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Combine coconut & nuts, sprinkle over filling. Bake at 375F. degrees for 45 minutes. Cover with foil if pecans brown too fast. Filling will be soft. Cool at least 4 hours before cutting. PUMPKIN CUSTARD PECAN PIE. ********************** "Who ever would have t'ought dey could come up wit' somet'ing like dis down dare in Floreeda. Sometimes I dink dey taken too much sun down dare in Floreeda, but dis proves me wrong!" A lovely quote from one of our senior customers in New York. Nevertheless, this is our most fabulous creation! We dared to be different and the results are award winning. Ingredients For Filling: Pie Shell-9 inch deep. Eggs-2 large. Pumpkin-1 (15 ounce can). Sweetened Condensed Milk.1 (14 ounce can). Cinnamon-1 teaspoon. Ginger Powder- 1/4 teaspoon. Nutmeg- 1/4 teaspoon. Salt- 1/2 teaspoon. Ingredients for topping: Brown Sugar- 1/4 Cup. Honey- 1/4 cup. Butter-2 tablespoons. Cinnamon-1teaspoon. Pecans-1 cup. Dark Rum-2 tablespoons. Separate the egg white and yolks. Whip the whites until light and fluffy. Set aside. In a large bowl mix the egg yolks with the pumpkin, sweetened condensed milk,cinnamon, ginger powder nutmeg and salt. Combine ingredients until batter is smooth. Fold in the egg whites. Pour into pie shell. Bake in a preheated oven set at 425F. for 15 minutes. Meanwhile combine brown sugar, honey, butter and Rum. Mix well. Fold in the pecans gently to avoid breaking. You will want them whole for decorative purposes. Remove pie from oven after the 15 minutes and arrange the pecans on the top. Start from the edge of the crust pointing the pecans in towards the center of the pie. Keep adding circles until you reach the center. Pour some of the extra syrup the pecans were soaking in gently on top of them. Place a large piece of foil on lower rack of your oven to catch any syrup that may spill over. Continue baking the pie at 350F. for another 40 minutes. Cool completely. Serve with a cup of deliciously fresh brewed coffee. Recipe from Gary Solomon. RICH AND VELVETY CUSTARD PIE. ************************* Crust 2 c flour 1 c cake flour 1 c Crisco shortening 2 T powdered butter flavoring ˝ t salt 1 egg 1 T cider vinegar 1/3 c ice water 1 egg white Mix all the dry ingredients together and cut in the shortening to resemble course crumbs. Beat the rest of the ingredients together and add to flour. Stir only to incorporate. Wrap in plastic and chill for several hours. Roll out and line pie dish. Bake crust (halfway) in 350 degree oven for 20 minutes. Brush with an egg white and bake an additional 5 minutes. Filling 3 eggs ľ c sugar ˝ t salt 1 c of Half and Half 2 c whole milk 1 T real vanilla ˝ t fresh grated nutmeg Scald the milk and cream Mix together the eggs, sugar, salt and vanilla. Add the hot milk. Very carefully pour through a fine strainer and into the pie shell. Grate nutmeg over the top of the filling. Bake at 400 degrees for 10 minutes on the bottom rack and then move to the middle rack and reduce the heat to 325 degrees. Bake for approximately 25 minutes, or until knife inserted in the middle comes out clean or until the middle of the pie is almost set. It will continue to cook after it is taken out of the oven. Cool on a rack. CARAMEL BREAD PUDDING PIE. ********************** 1 1/2 cups milk 2 eggs 1/2 cup sugar 1 tsp ground cinnamon 1/2 cup raisins 6 cups cubed day old bread (1/2" cubes), crusts removed 1 (6 oz.) Graham Cracker Pie Crust Caramel ice cream topping In a bowl, beat the milk, eggs, sugar and cinnamon. Stir in raisins and bread cubes; pour into pie crust. Drizzle with 2 tablespoons caramel topping. Bake at 350 for 20-25 minutes or until custard is set and surface appears toasted. Cool on wire rack. Serve with additional caramel topping. Yield: 8 servings. SOUR CREAM RAISIN PIE. ****************** 2 tbs. oleo @ room temp. 1 cp. sugar 1 cp. sour cream 3 eggs, beaten 3/4 cp. raisins 1/2 tps. ground cinnamon 1 unbaked, deep dish 9" pie shell Combine butter and sugar in bowl, using an electric mixer. Stir in sour cream and eggs, then raisins, and cinnamon. Pour into pie shell and bake at 375 degrees for 45 minutes or utnil knife inserted in center comes out clean. Recipe submitted by JS Gaddis58 EGGNOG PIE. ********* Crust 3/4 cup almond flour 1/2 cup All-Purpose Flour 1/4 cup brown sugar 1/8 teaspoon salt 4 tablespoons (1/2 stick) butter, melted Filling 1 1/4 cups Pastry Cream Mix 1/8 teaspoon salt 2 cups heavy or light cream 1 cup milk 3 tablespoons rum or brandy (optional) scant 1/8 teaspoon Eggnog Flavor 1/4 teaspoon nutmeg Topping 1/2 cup chopped or slivered almonds 2 tablespoons brown sugar pinch of salt 1 tablespoon melted butter To make the crust: Toss all of the crust ingredients together in a small mixing bowl. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake the crust in a preheated 375°F oven for 10 to 12 minutes, just until the edges brown. Remove it from the oven and set it aside to cool. To assemble the pie: In a medium-sized mixing bowl, combine the pastry cream mix, salt, cream, milk, liquor, eggnog flavor and nutmeg, and mix on slow speed till blended. Increase speed to high and beat for 2 to 3 minutes, till the mixture is fluffy and the lumps have dissolved. Spoon the cream into the cooled crust. Refrigerate till serving time. Toss the chopped nuts with the sugar, salt, and melted butter. Place on a baking sheet and roast in a preheated 350°F oven for 10 to 12 minutes, until golden brown. Cool, and sprinkle on pie just before serving. Yield: One pie, 8 to 10 servings.	SWEET POTATO & VEGETABLE PIE LEMONY SWEET POTATO PIE. ********************** 2 cups mashed cooked sweet potatoes 3 eggs 1 can (5 oz.s) evaporated milk 1/4 cup water 1/4 cup butter, melted 1-1/2 teaspoons vanilla extract 1/2 teaspoon lemon extract 1 cup sugar 1 unbaked pastry shell (9 inches) Whipped cream Press mashed sweet potatoes through a sieve or food mill. In a bowl, whisk the eggs, milk, water, butter and extracts. Stir in the sugar and sweet potatoes. Pour into crust. Bake at 375 for 30 minutes. Cover edges loosely with foil. Bake 20-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve pie with whipped cream. Refrigerate left-overs. SWEET POTATO PIE. ************* 3 large sweet potatoes 1 stick butter 3 eggs, beaten 2 cups sugar 1 small can evaporated milk 1 1/2 Tbsp. cornstarch 1 tsp. vanilla 1 tsp. lemon flavoring 3 pie shells Peel sweet potatoes, then boil them whole; drain water. Mash potatoes with butter. Add eggs and milk. Combine sugar with cornstarch thenadd to potato mixture. Finally, add vanilla and lemon flavoring. Pour into pie shells. Bake at 350 until brown. Recipe submitted by Tater. Gary Solomon's Sweet Potato Pie. **************************** 3 med. sweet potatoes 3 eggs, whisked 2 T. butter, melted and cooled dash nutmeg 1 1/4 tsp. cinnamon 3/4 c. brown sugar 1 12 oz. can evaporated milk Deep dish pie shell Parbake crust in oven at 400F. degrees for 7 minutes. Cool. Bake sweet potatoes. Cool, peel and mash. Place all ingredients in bowl and combine. Pour into prebaked pie shell. Bake at 350F. degrees for 40 minutes. Cool completely and refrigerate overnight. SWEET POTATO PIE. ************* Folding in the egg whites makes the filling very light and fluffy. 1 3/4 cup mashed sweet potatoes 1/2 teaspoon salt 1 large can evaporated milk 2 eggs - hold out whites 1/2 cup brown sugar 1/2 cup white sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 tablespoon vanilla 1 unbaked 9" pie shell Mix the sugars together with the salt and spices. Add the sweet potato and the egg yolks and vanilla. Slowly mix in the canned milk until well blended. Beat the egg whites until stiff and fold into the sweet potato mixture. Pour into the unbaked pie crust and bake in a hot oven, 425° for 15 minutes. Lower the temperature to 350° and continue baking about 30 minutes longer or until a knife inserted half way between the center and the edge of the pie comes out clean. SWEET POTATO PIE. ************* 1 c. sugar 2 T. flour ˝ can evaporated milk 1 egg, lightly beaten 1 t. vanilla 2 c. cooked sweet potatoes, mashed (about 3) 1 unbaked pie shell GLAZE: ˝ c. sugar 2 1/4 t. flour 2 T. butter or margarine 2 T. evaporated milk 1/4 c. pecan halves In a bowl, combine sugar, flour, milk, egg and vanilla. Stir in the sweet potatoes. Pour into pastry shell. FOR GLAZE: Combine the sugar, flour, butter and milk; drizzle over sweet potato mixture. Garnish with pecans. Cover edges of pastry loosely with aluminum foil. Bake at 375 for 45 minutes. Remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted near the center comes out clean. Makes 6 to 8 servings. AUNT LO DEE'S SWEET POTATO PIE. *************************** 2 cups cooked, mashed sweet potatoes, not yams (I bake mine. Baking makes better pie) PREHEAT OVEN TO 375 2 large eggs 1/4 cup firmly packed light brown sugar 1/2 cup sweetened condensed milk 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ginger (ground) 1/2 teaspoon nutmeg (fresh grated is best) 1/2 teaspoon orange extract (optional. Again I add for holidays) 1/2 teaspoon pure vanilla extract Mix sweet potatoes and brown sugar; beat for about 2 minutes with electric mixer on medium speed. Add eggs and beat another 2 minutes on medium speed. Blend in spices, salt and condensed milk. Add orange and vanilla extract and beat for about 1 minute. Pour mixture into prepared 9 inch pie shell. Sprinkle with topping and bake in 375 degree oven for 50-60 minutes or until knife stuck in center comes out clean. You can cover the edges with foil to prevent over browning. Topping (optional) I do this for the holidays to add a festive touch, but just the pie is fine. We sometimes make homemade SWEET POTATO ICE CREAM to go with this pie. If anyone wants the recipe I will be happy to share it. 1/4 cup toasted chopped pecans 1/2 cup firmly packed brown sugar 2 tablespoons COLD butter 1/2 teaspoon cinnamon Mix together with fingers until crumbly. Sprinkle on top of sweet potato pie before baking. NOTE: If baking potatoes, rub sweet potatoe skins generously with butter, then place in baking pan and bake until tender and syrup begins to come out. Recipe submitted by Buckwheat. HARVEST SWEET POTATO PIE. ********************* Pastry: 1 1/2 cups (375 ml) All Purpose Flour 1/2 tsp (2 ml) salt 1/2 cup (125 ml) cold butter, cubed 1 egg 1 tsp (5 ml) white vinegar cold water Filling: 2 eggs 1 1/2 cups (375 ml) cooked, mashed sweet potato 1 1/4 cups (300 ml) coffee cream or milk 3/4 cup (175 ml) packed brown sugar 1 tsp (5 ml) cinnamon 1 tsp (5 ml) each salt and ginger 1/4 tsp (1 ml) each allspice, cloves and nutmeg Pastry: Combine flour and salt in food processor, fitted with metal blade. Using pulse button, cut in butter until mixture resembles coarse crumbs. Beat egg and vinegar in measuring cup; add enough cold water to measure 1/3 cup (75 ml). Add to flour mixture and process until dough begins to clump. Press dough into a ball and refrigerate until chilled through. Roll pastry between two pieces of waxed paper. Line a 9-inch (23 cm) pie plate with pastry; chill for 15 min. Filling: Beat eggs until foamy; blend in sweet potato, cream, brown sugar, salt and spices. Pour into prepared shell. Bake at 425şF (220şC) for 15 min,; reduce heat to 350şF (180şC) and bake for 40 min. longer or until tester inserted in center of pie comes out clean. DOWN SOUTH SWEET POTATO PIE. ************************** 8 ounces cream cheese, softened 1 1/4 cups granulated sugar 2 large eggs 1 can (15 1/2 ounces) mashed yams* 1 can (12 ounces) evaporated skim milk 1 tablespoon pumpkin pie spice 2 (9-inch) deep-dish pie shells 2 cups coarsely chopped pecans 2/3 cup packed light brown sugar 4 tablespoons melted butter Lightly whipped cream (optional) Heat oven to 425ş F. Beat cream cheese with electric mixer until fluffy. Beat in sugar. Reduce mixer speed and add eggs, one at a time. Beat in yams, evaporated milk, and pumpkin pie spice. Pour filling into pie shells. Bake pies 30 to 35 minutes until edges puff, crust browns, and custard is set. Meanwhile, mix the pecans, brown sugar, and butter. Set aside. Remove pies from oven. Sprinkle with pecan mixture and return to oven 7 to 10 minutes longer, until topping is golden brown and crisp. Cool pies on rack completely. Garnish with whipped cream. SWEET POTATO PIE ************** 2 cups sweet potatoes, baked (not yams) 1 stick butter, melted 1 & 1/2 cups sugar 1/2 cup light brown sugar Dash salt 1 t. fresh ground nutmeg 1/4 t. ground ginger 1/4 t. cinnamon 3 large eggs, well beaten 1 cup half & half, room temp 1 T. pure vanilla 1 T. fresh lemon juice 2- 8 inch pie shells Heat your oven to 350 degrees. Bake the sweet potatoes (rubbed with oil) on a baking sheet until the syrup begins to run out of them. Peel and mash the potatoes well. Move the oven temp to 375 In a large bowl, beat the butter, sugars, salt, nutmeg, ginger, and cinnamon at medium speed. Beat in the sweet potatoes until they are well riced and creamy. SLowly Beat in the eggs until well incorporated. Slowly Beat in the half and half until well incorporated Slowly Beat in the vanilla. Slowly beat in the lemon juice. Spoon the mixture evenly into the two pie shells, and bake for about an hour or until pie is set. Use the knife test. Cool on racks. Recipe submitted by Buckwheat. SWEET POTATO PIE WITH EGGNOG. ************************** Pastry for single pie crust 1 T. granulated sugar 3/4 tsp. cinnamon 2 T. melted butter 3/4 c. eggnog 1 egg, slightly beaten 1/2 c. sugar 1/2 c. brown sugar 1/2 tsp. pure vanilla extract 2 c. mashed sweet potato Bake sweet potatoes until soft. Cool and mash. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon. Sprinkle in pie shell. Bake in a 400F. degree oven for 5 minutes. Remove from oven and reduce temperature to 350F. degrees. Beat butter, eggnog, egg, remaining sugars, remaining cinnamon and vanilla into potatoes. Pour into pie crust. Bake for 50 minutes or until a knife instered in the center comes out clean. Cool. Chill until served. SUGAR GLAZED SWEET POTATO PIE. ************************** by Gary Solomon www.RecipeExchange.com Crust:(enough for 2-9 1/2 inch pies) 3 c. flour 1 tsp. salt 1 tsp. sugar 1 c. sweet butter, cold 1/3 c. cold water 1 tbls. white vinegar 1 egg, lightly beaten Mix flour, salt and sugar together. In a separate bowl lightly whisk ice water, vinegar and egg. cut butter into small pieces and work in with the flour mixture until it resembles rough cornmeal. Add liquid ingredients into flour/butter mixture tablespoon at a time until you can form a ball. Separate into two disks. Cover with plastic wrap and refrigerate 2 hours minimum. REoll out and place in pie crust. Flute edges. Filling:(enough for 1 pie) 2 large yams, boiled, peeled and cooled 1/2 c. brown sugar 1/2 tsp. salt 3/4 tsp. cinnamon 6 oz. evaporated milk 2 tbls. maple syrup 1/2 tsp pure vanilla extract 1/4 tsp scant freshly grated nutmeg 3 jumbo eggs 2 tsp. fresh pinepple puree 1 tbls. apple butter Topping: 2 tbls. granulated sugar for topping Place all ingredients in food processor except for granulated sugar. Mix until just combined. Pour into unbaked pie shell. Sprinkle the two tablespoons of sugar over top of pie. Set on foil lined cookie sheet on second bottom rack of oven. Bake at 425.F degrees for 10 minutes. Lower temperature to 325F. degrees for 40 minutes or until set. Broil for 5 minutes until sugar is slightly golden. Cool and refrigerate. Serve with a dollop of homemade whipped cream SWEET POTATO PRALINE CLOUD PIE. *************************** Use an unbaked pie shell Filling 2 sweet potatoes, baked or boiled Ľ c butter, softened 1 c sugar 2 eggs ˝ t cinnamon Ľ t salt ˝ t nutmeg Ľ t cloves Ľ t mace 1 c evaporated milk Mash sweet potatoes and combine with all of the other ingredients. Pour into pie shell and bake at 350 until firm (about 35-40 minutes) Meringue Ľ t salt Ľ t vanilla 1 t lemon juice 3 egg whites 6 T sugar Separate eggs, add 1st three ingredients to egg whites. Beat until foamy. Add 6 T. sugar one at a time. Beat until sugar dissolves. Praline Topping 2 T firmly packed dark brown sugar 2 T dark corn syrup 1 T butter Ľ t vanilla 1/3 cup chopped pecans Combine the 1st four ingredients in medium sauce pan. Cook and stir on medium heat until butter is melted and mixture is blended. Remove from heat. Spoon dollops of meringue in ring around outside edge of pie. Sprinkle 1/3 c. chopped pecans over the center of the pie. Drizzle all or part of the praline topping over the nuts, as desired. Bake at 350 for 15 minutes or until golden brown. Cool to room temperature before serving. Refrigerate leftover pie. SECRET AUTUMN PIE. ************** 3 eggs ˝ c. brown sugar ˝ c. sugar ˝ t. salt 2 c. cooked, mashed carrots 1 t. vanilla 2 t. pumpkin pie spice 2 T. flour 1 can (12 oz.) evaporated milk 1 9" unbaked pie crust Preheat the oven to 400°. In a large bowl, whisk the eggs until frothy. Add the sugars and salt and stir until dissolved. Add the rest of the ingredients and mix well. Pour the filling into an unbaked pie shell. Bake for 45 to 50 minutes or until a knife inserted in the center comes out clean. Serve warm with ice cream or whipped cream. Recipe submitted by Lisa Trudeau. VEGETABLE PIE. ********** (you should be using a DEEP DISH PIE PLATE for this pie) 1 pound mushrooms, sliced 1 small onion, sliced 2 zucchini squash, sliced (use slim ones) 2 yellow squash, sliced (use slim ones) 1 green pepper, sliced 4 Tbls. butter 1 Tble garlic powder 1 teas. salt 1/2 teas pepper 1 10 inch pie shell Topping 1 cup grated mozzarella cheese 1 cup Hellman's Mayonnaise (also known as Best Foods mayo in some states west of the Mississippi, I believe) Using a large pot, saute vegetables in butter and garlic powder until still crispy (approx. 10 minutes) Do no cook until soft. Add salt and pepper. Put vegetables into a colinder and let drain well. Partially bake pie crust empty about 12 minutes at 350 degrees. I usually prick the bottom a few times. You can cook the veggies and partially bake the crust ahead of time. The rest should be done right before putting into the oven. Add drained vegetables to partially baked crust. Mix mayo and cheese. Spread on top of vegetables, covering completely to the edge. Bake uncovered about 40 minutes until golden brown. If you like these vegetables, you'll love this pie. Enjoy. Recipe submitted by Vera. TOMATO BASIL PIE. ************* 4-6 tomatoes, cut in chunks and set in a colander to drain 6-8 big leaves of fresh basil, rolled tight and cut "chiffonade" (really thin stips) and mixed with the tomatoes. (I always use more basil!) 2 cloves garlic, chopped fine and mixed with tomatoes a 9-inch pie crust, baked for 10 minutes in a 400ş oven. 2 cups shredded mozzarella cheese 1/2 cup shredded parmesan 3/4 cups mayo When crust comes out of the oven, sprinkle 1/2 cup mozzarella on it and let melt. Put tomatoes with basil and garlic in pie crust. Sprinkle with salt and pepper. Mix together rest of cheeses and mayo and spread all over tomatoes working it out to the edges. Bake for about 40 to 50 minutes at 375ş. Recipe submitted by luvs2eat. AVOCADO PIE. ******** 2 avocado's mashed 1 (14 ounce) can sweetened condensed milk 1/4 cup fresh lemon juice ( can use lime) 1 (9 inch) pie shell, baked Stir milk into mashed avocado. Stir in lemon juice. Combine well, then pour into pie shell. Cover, and refrigerate at least 4 hours. Serve with cool whip. Recipe submitted by Savannah_Lynn CARROT PIE. ********* The Crust 1/2 cup Whole Wheat Flour 1/2 cup whole cornmeal 1/2 cup whole grain rye meal (Pumpernickel) 1/2 teaspoon salt 1/2 cup lard (You may substitute butter or shortening but see note below) 2 to 4 tablespoons ice water INSTRUCTIONS Lard is rendered from pork fat. It is softer than other solid fats and has a large crystalline structure that makes pie crusts that are unsurpassed. If you're concerned about lard nutritionally, here's something to consider. Lard contains less than two-thirds the saturated fat, almost twice the monounsaturated fat, and four times the polyunsaturated fat of butter! (Vegetable shortening contains a little more than one-third the saturated fat and a bit more than twice the monounsaturated fat as butter. It has less than half the polyunsaturated fat that lard does.) What this all means is that butter has the best flavor; lard produces the best texture; vegetable shortening is the best nutritionally. Blend the dry ingredients in a mixing bowl. With two knives, a pastry cutter, or your fingertips, cut or rub the lard into the dry ingredients until it looks like very coarse bread crumbs. Sprinkle the ice water over the flour/lard mixture, blending it in lightly with a fork until the dough just holds together. Press the dough into a disk, wrap in plastic wrap and chill while you prepare the filling. The Filling 1 pound carrots, cooked (about 2 cups puréed) 3 eggs 1 1/2 cups milk (or 1 can (12 ounces) evaporated milk for a richer filling) 1/2 teaspoon salt 1/3 cup molasses 1/2 cup brown sugar 1 1/2 teaspoons cinnamon 1 teaspoon ginger 1/4 teaspoon allspice Preheat your oven to 400°F.
APPLE PUMPKIN PIE. **************** 1 1/3 cup firmly packed brown sugar 3 tablespoons pumpkin pie spice 1 teaspoon salt 1 cup solid pack pumpkin 6 eggs, slightly beaten 2 cups light cream or milk 1 tablespoon vanilla 1 cup sliced, canned apples, drained 2 9 inch pie shells, unbaked In a large mixing bowl, combine sugar, pumpkin pie spice and salt. Mix well. Add pumpkin, eggs, cream and vanilla. Blend well. Place apples evenly over bottom of pie shell. Pour pumpkin mixture over apples. Bake at 425° for 15 minutes, then reduce heat to 300° and bake another hour. Serve with whipped cream. MAPLE GINGER PUMPKIN PIE. ********************* 1 shallow pie crust of choice, baked according to directions 2 cups pumpkin purée (canned is fine) 1 1/2 cups heavy cream 1/2 cup milk 1 1/2 cups granulated sugar 1/4 cup pure maple syrup 1 1/2 teaspoons ground ginger 1/4 teaspoon ground coriander seed 1/4 teaspoon cinnamon 1 pinch nutmeg 5 eggs, beaten Preheat oven to 400ş.Heat purée in a pan, stirring frequently. Add cream, milk, sugar and syrup to purée and stir until mixture is smooth. Be sure not to boil mixture. Add spices and stir, then incorporate beaten eggs. Pour purée into baked pie shell and bake 25 to 40 minutes. Pie should be firm but have a slight jiggle in the middle. Remove from oven and let cool, as custard will finish cooking. Best served with vanilla ice cream. Recipe submitted by Wobin. PUMPKIN PECAN PIE. ************** 3 slightly beaten eggs 3/4 c. sugar 1 tsp. vanilla 1/4 tsp. salt 1 unbaked 9" pie shell 1 c. canned or mashed cooked pumpkin 1/2 c. dark corn syrup 1/2 tsp. cinnamon 1/2 c. chopped pecans Combine eggs, pumpkin, sugar, syrup, vanilla, cinnamon and salt. Mix well. Pour into pie shell, top with chopped pecans. Bake at 350 degrees for 45 minutes or until center is puffed up. Recipe submitted by Jewels. BEST PUMPKIN PIE. *************** Crust 9 -inch Single Crust Filling 1 -3/4 cups canned solid-pack pumpkin (not pumpkin pie filling) 1 -1/4 cups evaporated milk 2 eggs, beaten 3/4 cup granulated sugar 1 teaspoon cinnamon 1/4 tablespoon salt Topping 1/2 cup all-purpose flour 1/3 cup firmly packed brown sugar 3 tablespoons all-vegetable shortening 1/2 tablespoon cinnamon 1/8 teaspoon salt 1/2 cup chopped pecan Sweetened whipped cream (optional) 6 to 8 pecan halves (optional) For crust, prepare (refer to Classic Crisco Pie Crust recipe). Do not bake. Heat oven to 350şF. For filling, combine pumpkin, evaporated milk, eggs, granulated sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt in large bowl. Stir until smooth and creamy. Pour into unbaked pie crust. For topping, combine flour, brown sugar, Butter Flavor Crisco, 1/2 teaspoon cinnamon and 1/8 teaspoon salt. Mix with fork or pastry blender until coarse crumbs form. Stir in chopped pecans. Sprinkle over filling. Bake at 350şF for 45 to 55 minutes or until knife inserted in center comes out clean. Cool to room temperature before serving. Garnish with sweetened whipped cream and pecan halves, if desired.	GRANDMA'S RHUBARB CUSTARD PIE. **************************** This classic pie recipe won Mary Lentz of Springfield, Ill., a blue ribbon at the Illinois State Fair. Two-Crust Pastry • 2 cups flour • 1/4 teaspoon salt • 2/3 cup butter-flavored shortening • 5 tablespoons cold water Filling • 3 eggs, beaten slightly • 3 tablespoons milk • 4 cups cut-up pink rhubarb • 2 cups sugar • 1/4 cup flour • 3/4 teaspoon nutmeg • 1 tablespoon butter Pastry: Measure flour and salt into bowl. Cut in shortening. Sprinkle in water. Continue to cut until dough is moistened. Divide dough in half. Roll out 1 top and 1 bottom crust. Filling: Mix together eggs and milk. Set aside. Microwave the rhubarb (fresh: 3 minutes, frozen: until soft). Add the rhubarb, sugar, flour and nutmeg. Mix both mixtures together and pour into prepared pastry. Dot with butter before putting on top crust. Seat top crust to bottom by moistening rim of bottom crust with water. Press crust together by pinching around the edge. Cut vent holes into the top crust. Bake at 375 degrees for approximately 40 minutes. Serves 6 to 8. STRAWBERRY CUSTARD PIE. ******************* 1 9" baked pie shell Pastry Cream - recipe below Strawberry Layer - recipe below Pastry Cream 1/3 c sugar pinch of salt 1 1/2 Tbsp. cornstarch 3 egg yolks 3/4 tsp vanilla 1 1/2 c whole milk In saucepan whisk togehter the dry ingredients. Slowly stir in the milk and blend well. Cook, stirring, over medium heat until mixture thickens and begins to boil; allow to boil 1 minute and then remove from heat. Add a little of the hot mixture to the yolks to temper them, blend well and then pour into pan. Return to heat and cook, stirring until thick and bubbly. Remove from heat, stir in vanilla. Cover surface with plastic wrap. Cool to at least room temperature before pouring into the crust. Strawberry Mixture 1 quart hulled strawberries 1/2 c sugar 2 Tbsp. cornstarch pinch salt 6 Tbsp. cold water Set aside 2 cups of berries. Mash the remaining berries with a fork. In small saucepan mix dry ingredients and whisk in water until smooth. Stir in crushed berries and cook, stirring, until mixture boils and continue to boil for 1 minute. Remove from heat and cool. Put whole berries on top of the custard in the pie shell and then spoon the "glaze" over. Chill well. LEMON BUTTERMILK PIE WITH STRAWBERRY TOPPING. ******************** 1 cup buttermilk 1 tbsp lemon juice 1 tbsp grated lemon zest 2 cups fresh strawberries, sliced 2Ľ cups sugar 1 tbsp flour pinch of salt 2 eggs 2 egg yolks 1 tbsp pure vanilla extract 1 (9-inch) unbaked pie shell Method: Preheat oven to 350°F. In a small mixing bowl, combine sliced strawberries with ľ cup sugar, stir, cover with plastic wrap and refrigerate. This should be done at least 6 hours prior to serving. In a large mixing bowl, combine remaining sugar, flour and salt. Blend well. Add eggs and egg yolks, and using a wire whisk, cream into sugar mixture. Once blended, add buttermilk, vanilla, lemon juice and zest. Whisk well to incorporate and dissolve sugar. Pour into pie shell and place on a cookie sheet. Bake 50 minutes or until pie is lightly browned and filling is just set. Remove and cool a minimum of 30 minutes prior to serving. Top each slice with a generous portion of sugared strawberries. Recipe submitted by Wobin. COCONUT PIE. ******** Oven 425 1 9" unbakedk pie shell 3/4 c sugar 2 Tbsp. flour pinch of salt 2 eggs, beaten 3 Tbsp melted butter 1 c. whole milk 1 c. coconut 1 tsp. vanilla extract In bowl whisk together sugar, flour and salt. Add remaining ingredients and blend well. Pour into pie shell and bake for approximately 30 minutes until set. LEMON SPONGE PIE. ************* I always looked forward to this when visiting my maternal grandmother. The filling can be baked in custard cups if preferred; however, I like it as pie. Oven 350 Unbaked 9" pie shell 4 eggs, separated 2/3 c sugar 2 Tbsp flour 2 Tbsp grated lemon rind 1/3 c fresh lemon juice 2/3 c milk 2 Tbsp butter melted Beat whites until foamy. Gradually add 2 Tbsp of the sugar and beat to soft peaks. Beat the yolks with the rest of the sugar until thick and light. Beat in flour, rind, juice, milk and butter until smooth. Fold in the beaten whites. Pour into pie shell. Bake for 30-35 minutes until the top is golden brown. This makes a custard-like bottom and a cake-like top. Recipe submitted by Mew. BUTTERMILK PIE. ********** Buttermilk pie is excellent. Here is the version I make. 3 eggs 1/4 c. sifted all purpose flour 1 stick butter or margarine,melted 1 1/2 c. sugar 3/4 cup butter milk 1 Tablespoon vanilla extract 1 deep dish unbaked pie shell Directions: Preheat oven to 350 degrees F. Combine sugar and flour and add three beaten eggs. Use mixer and mix well. In a separate bowl, combine buttermilk, melted margarine (not too hot), and vanilla. Add to sugar, flour, and egg mixture. Use mixer and mix well. Pour into unbaked pie shell. Place on a cookie sheet to prevent spilling. Bake for aprox. 30 to 40 minutes when top is golden brown and pie has a slight jiggle. Let stand and cool. Pie will firm up. Recipe submitted by Oat. CHOCOLATE BUTTERMILK PIE. ********************* 1 1/2 cups chocolate chips 1 store-bought deep dish pie crust 7 eggs 1 1/2 tablespoons vanilla extract 1/2 teaspoon salt 2 1/2 cups granulated sugar 1 cup buttermilk Whipped cream, for garnish Preheat oven to 325 degrees F (160 C) . Place the chocolate chips in a double boiler and melt over low heat, stirring constantly. Place the pre-made piecrust in a pie pan and set aside. In a large bowl, combine the eggs, vanilla, salt, sugar, and buttermilk, and mix with electric hand mixer. With a rubber spatula, gently stir the melted chocolate into the batter. Pour batter into the pie crust. Place in middle rack of preheated oven. Bake for 1 hour. Remove from oven and cool completely. If not eating immediately, refrigerate pie. Garnish with store-bought whipped cream just before serving. GARY SOLOMON'S CHOCOLATE CUSTARD PIE. ****************** 1 deep dish pie crust, baked Filling: 2 c. whole milk 1 tsp. pure vanilla extract 5 egg yolk, lighly beaten 1/2 c. sugar 2 T. cornstarch pinch of salt 3/4 c. semi sweet chocolate chips Bake pie crust and let cool completely. In a medium size saucepan warm the milk. In a mixing bowl beat the egg yolks, sugar and cornstarch until light and fluffy. Slowly while mixing pour half of the warm milk into the egg mixture while beating vigorously. Return the egg mixture back to the suacepan and on low heat continue mixing until custard becomes thick. Stir in the chocolate chips and add in the vanilla. Contiune mixing until chocolate is melted. Cover and cool. Spoon mixture into pie crust and refrigerate. Serve with homemade whipped cream. SOUTHERN VINEGAR PIE. ***************** Make this traditional dessert using basic pantry ingredients. The tart lemon custard, topped with meringue, is a Southern tradition 1 cup granulated sugar 1/4 cup vinegar, white distilled or apple cider 2 teaspoons lemon extract 2 tablespoons cornstarch 2 cups boiling water 2 large eggs, separated 3 tablespoons granulated sugar 1 (9-inch) pre-baked pie crust Preheat oven to 350°F. In a saucepan, mix together first addition of sugar, vinegar, lemon extract and cornstarch; slowly add boiling water, stirring constantly, until mixture becomes thick. Remove from heat and let cool, about 30 minutes. When cooled, whisk in egg yolks and pour into prepared pie shell (that has been pre-baked for 10 to 12 minutes). Bake for 20 minutes, or until the center is set. Remove from oven and let cool; move oven rack up closer to broiler but with enough room to accomodate pie and preheat broiler. Beat egg whites until they begin to hold soft peaks, then gradually add second addition of sugar while beating. Continue until all sugar is incorporated and egg whites are holding stiff, glossy peaks. Spread meringue on top of baked pie, randomly drawing spatula up to form little peaks; place under broiler until top is lightly browned, about 5 minutes. Makes 8 servings. VINEGAR PIE. ******** 1 9 inch pie shell or pie crust 1 c. raisins 1/4 c. butter 2 c. sugar 1/2 tsp. cinnamon 1/2 tsp. cloves 4 eggs 2 1/2 to 3 tbsp. vinegar (I use balsalmic, but cider vinegar works well too) Dash of salt Cream butter and sugar. Add spices and blend well. Beat in eggs until smooth and creamy. Add vinegar and mix until smooth. Add raisins; mix. Place in pie shell. Bake at 425 degrees for 15 minutes, then reduce heat to 300 degrees and bake another 20 minutes. Cool for 2 hours before serving RICH & VELVETY CUSTARD PIE. ************************* 2003 1st Place Custard Recipe courtesy Phyllis Bartholomew Crust: 2 cups all-purpose flour 1 cup cake flour 1 cup solid shortening (recommended: Crisco) 2 tablespoons powdered butter flavoring 1/2 teaspoon salt 1 egg 1 tablespoon cider vinegar 1/3 cup ice water 1 egg white Filling: 3 eggs 3/4 cup sugar 1/2 teaspoon salt 2 cups whole milk 1 cup half-and-half 1 tablespoon real vanilla extract 1/2 teaspoon fresh grated nutmeg Crust: Mix all the dry ingredients together and cut in the shortening to resemble course crumbs. Beat the remaining ingredients, except the egg white, together and add to flour. Stir only to incorporate. Wrap in plastic and chill for several hours. Roll out and line pie dish. Bake crust (halfway) in a preheated 350 degree oven for 20 minutes. Brush with an egg white and bake an additional 5 minutes. Filling: Preheat the oven to 400 degrees F. Scald the milk and half-and-half. Mix together the eggs, sugar, salt and vanilla. Add the hot milk. Very carefully pour through a fine strainer and into the pie shell. Grate nutmeg over the top of the filling. Bake for 10 minutes on the bottom rack and then move to the middle rack and reduce the heat to 325 degrees F. Bake for approximately 25 minutes, or until knife inserted in the middle comes out clean or until the middle of the pie is almost set. It will continue to cook after it is taken out of the oven. Cool on a rack.