Tag Archives: Pastries & Pies

Aunt Bee’s Frozen Lemon Pie (pzrservices)

1 c finely crushed Post Grape-Nuts flakes
1/4 c butter, melted
2 egg yolks
1/2 c sugar, divided
dash of salt
1/2 t grated lemon rind
1/4 c lemon juice
3/4 c heavy cream
2 egg whites

Mix cereal and butter. Press 3/4 c firmly on bottom and sides of an 8″ pie pan. Blend egg yolks and 1/4 c sugar in top of double boiler. Mix in salt, lemon rind and lemon juice. Cook and stir over boiling water until slightly thickened, about 5 min. Cool. Whip cream just until soft peaks will form and fold in lemon mix. Beat egg whites until foamy throughout. Add 1/4 c sugar gradually and continue beating until stiff peaks will form. Fold in cream mix and pour into crust. Sprinkle with remaining cereal mix. Freeze until firm, about 4 hours.

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No Bake Peanut Butter Fudge Swirl Pie (togetherasfamily)

1 prepared Oreo pie crust
1 8 oz pkg cream cheese, softened
1/2 c sugar
1/4 c creamy peanut butter
2 c Cool Whip
1/4 c hot fudge sauce, warmed

Combine cream cheese, sugar, peanut butter and Cool Whip in a large bowl and blend together with a hand-held blender until combined and creamy. Pour into the Oreo crust and smooth the top. Drizzle warmed hot fudge sauce over the peanut butter mix and use a toothpick or wooden skewer to swirl the fudge into the peanut butter. Just gently skim the top, don’t go down into the pie when swirling. Cover and let refrigerate for at least 4 hours. Can also refrigerate overnight. Note: To warm the hot fudge sauce put into a microwave-safe bowl and warm for about 25 – 30 seconds.

Blueberry Sour Cream Pie (belleofhekitchen)

1 deep dish unbaked pie crust

Preheat oven to 400 F. Prepare pie crust by covering the crust’s edges with foil. This will help to keep the edges from getting too brown. Pour batter into pie crust and bake for 30 min. Remove pie from the oven and sprinkle on the topping. Return to the oven and bake for 10 – 15 more min until topping is golden. Remove from oven and allow to cool thoroughly before slicing.

Filling

3⁄4 c sugar
2 T flour
1 c sour cream
1 egg
1 1⁄2 t vanilla
1⁄4 t salt
2 1⁄2 c blueberries, fresh or frozen (if using frozen, thaw and drain well)

Combine sugar and flour together in a medium sized mixing bowl. Using an electric mixer, beat in sour cream, egg, vanilla and salt over medium speed for about 5 min. Carefully fold in the blueberries.

Topping

3 T flour
2 T sugar
1 1⁄2 T cold butter

Crumble together flour, sugar and butter with a fork.

 

The Yardarm Rich Lemon Pie (copykat)

6 oz butter
1 c sugar
2 lemons, juice and grated rind
3 egg yolks (save whites)
1 egg
1 or 2 slices white bread
6 T sugar
8″ pie shell

Melt butter over very low heat; stir in sugar and lemon rind and juice. Beat yolks and whole egg together and add to mix when sugar is dissolved. When thickened, remove from heat. Don’t allow to boil! Remove crusts from bread and cut or tear gently into large crumbs and scatter over bottom of pie shell. Make a stiff meringue of the egg whites sweetened with 6 tablespoons of sugar. While lemon mix is still hot, spoon it over breadcrumbs and cover with meringue. Seal meringue to edges of pie shell. Brown in 350 F oven. Cool and serve at room temp.

No Bake Black Forest Cheesecake Pie (togetherasfamily)

1 ready-to-use chocolate crumb crust (Oreo or chocolate graham cracker)
1  8 oz pkg cream cheese, softened
1/3 c sugar
1 c sour cream
2 t vanilla
1  8 oz tub Cool Whip, thawed
1/4 c cocoa powder
2 T powdered sugar
1  21 oz can cherry pie filling

In a mixing bowl beat cream cheese and sugar until smooth and combined. Add in sour cream and vanilla extract. Beat together until combined. Fold in Cool Whip with a spatula. Spread half of the mix into the pie crust. Add cocoa powder and powdered sugar to the remaining cream filling and beat together until combined. Spread evenly over the cream cheese layer. Cover and let refrigerate for at least 6 hours or overnight. Cut into slices and serve each slice with some cherry pie filling. Note: You want to make sure your cream cheese is really soft so you avoid lumps. Can put in a bowl and microwave for about 30 – 45 seconds to make sure it’s nice and soft.

Colonel Sanders’ Pecan Pie (recipelink)

4 eggs, slightly beaten
1 c golden Karo syrup (light corn syrup)
1/3 c  sugar
pinch of salt
1 T lemon juice or vinegar
4 T butter
2 t vanilla
2/3 c pecan halves
unbaked pie shell

Mix together thoroughly first 7 ingredients. Put pecan halves in an unbaked pie shell. Pour on the filling mix. Bake 35 min in a 325 – 350 F oven.

Buttermilk Pie Crust (bakingmischief)

Full Batch (9″ Double Crust)

1 c cold unsalted butter cut into 1/2″ chunks
2 1/2 c flour
1 T sugar
1 t salt
1/2 – 2/3 c buttermilk

Half Batch (9-inch Single Crust or 6-inch Double Crust)

8 T (1 stick) cold unsalted butter cut into 1/2″ chunks
1 1/4 c flour
2 t sugar
1/2 t salt
1/4 – 1/3 c buttermilk

Quarter Batch (6″ Single Crust)

4 T cold unsalted butter cut into 1/2″ chunks
1/2 c & 2 T flour
1 t sugar
1/4 t salt
2 T – 2 T & 2 t buttermilk

Before you begin measuring everything out, place the cubed butter in the freezer to chill. Stir together flour, sugar and salt, and pour into the food processor. Add butter and pulse until butter is cut into the flour, but still has visible chunks no larger than a pea. While pulsing, slowly pour in 1/2 c buttermilk (1/4 for half batch, 2 T for a quarter batch) and continue to pulse until the buttermilk is incorporated into the dough. At this point, your dough should look like rough crumbs and just hold its shape if squeezed together. If the dough does not, add a a little more buttermilk, a teaspoon at a time. Lay a sheet of plastic wrap on the counter and dump half of your dough crumbs onto the sheet. (If you are making only a single crust, do not divide dough.) Gather the edges and press tightly together to form a 1″ thick disk. Do the same with the rest of the dough. Place in a plastic bag and refrigerate for at least an hour, up to 24. Note: Use just enough buttermilk for your dough to hold together. Using too much can result in a tough, crunchy finished product.

Meat Lovers Quiche (barbarabakes)

1 homemade or store-bought single-crust pie dough
6 large eggs, well beaten
1/2 c milk
1/4 t salt
1/8 t ground black pepper
4 slices bacon, cooked and crumbled
1 c cooked ground sausage
1/2 c diced ham
2 large green onions, chopped
1 c shredded cheese

Preheat oven to 425º F. Press crust into a 9″ quiche pan, prick crust and bake until lightly browned, about 10 min. In a large bowl whisk together the eggs, milk, salt and pepper. Sprinkle bacon, sausage, ham, green onions and cheese evenly on top of precooked crust. Pour  egg mix on top. Bake for 20 min until the center is set and a toothpick comes out clean. Allow to cool slightly before serving.

Fudge Brownie Pie (easyrecipesly)

Pie

3/4 c flour
1 c caster sugar
1/4 c unsweetened cocoa powder, sifted
1 t baking powder
1/4 t salt
4 oz butter, melted
2 large free range eggs, beaten
2 t vanilla
1/2 c chopped toasted pecans
2 handfuls of mini marshmallows

Preheat oven to 350 F. Butter a 9″ flan pan with a removeable bottom well and then set aside. Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together butter, eggs and vanilla. Add to dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. Bake on a middle shelf of the oven for 25 – 30 min or until a toothpick inserted in the centre comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few min to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top. Let cool completely. Cut into wedges to serve.

Frosting

1/4 c butter, melted
1/4 c cocoa powder, sifted
1/4 c evaporated milk
8 oz icing sugar, sifted

Mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick.

 

 

 

Baileys Cream Puffs

Choux Pastry

3/4 c water
6 T unsalted butter
1 T sugar
1 c flour
3 eggs
1 egg for egg wash

Preheat oven to 425 F and line a large baking sheet with parchment paper. In a medium pot over medium heat add butter, sugar and water. Bring it to boil, while stirring slowly and take off heat. Stir in flour with a wooden spoon until all combined and coming off the walls of the pot easily. Start whisking in eggs one at a time, making sure that each egg is mixed into the batter before adding the next. Transfer batter into a piping bag and pipe little round mounts, about 1 1/2 – 2″ in size. Whisk the 4th egg in a separate little mixing bowl and brush pastries with it before baking. Bake pastries at 425 F for 13 – 15 min then lower the heat to 350 and bake for another 10 – 12 min until golden brown. Let pastries cool completely before adding the filling. Transfer whipped cream into a piping bag. Cut cooled pastries in the middle and fill them with whipped cream. Once chocolate is cooled, drizzle filled cream puffs with chocolate sauce. Makes 10 – 12.

Baileys Whipped Cream

1 c heavy whipping cream
2 T Baileys
1 T sugar

Add cold heavy whipping cream into the cold mixing bowl. Starting at low speed, start whisking, gradually raise to speed to high. Slowly pour in the sugar and then Baileys. Beat until stiff peaks appear. Keep in the refrigerator until ready to use.

Chocolate

1/3 c hot fudge topping
1 T Baileys

Heat up hot fudge topping and whisk it with Bailey’s until completely combined. Cool before using so it doesn’t melt the whipped cream.

 

 

No Bake Triple Layer Lemon Pudding Pie (togetherasfamily)

1 graham cracker or shortbread pie crust
2 3.4 oz pkgs lemon instant pudding
2 c whole milk
1 T fresh lemon juice (about 1 lemon)
1 1/2 c heavy whipping cream
3 T powdered sugar

Combine lemon instant pudding mix, whole milk and fresh lemon juice in a mixing bowl. Whisk together until pudding is thick (about 2 min). Spread 1 1/2 c onto the prepared crust. Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer, or with a handheld blender until stiff peaks form. This takes about 5 min. Add half of the freshly whipped cream into the remaining lemon pudding mix and whisk together until combined. Spread over the lemon pudding in the pie crust. Top the pie with the remaining whipped cream. Cover with the enclosed lid and let refrigerate for at least 3 – 4 hours before serving. For best results make the night before and let it sit in the fridge overnight. Note: (Can sub an 8 oz tub of Cool Whip. Combine half of it with the remaining lemon pudding mix and the other half for the top layer of the pie. To speed up whipping the cream, place the bowl and beaters in the freezer for about 15 min to get ice cold. The colder the better as it will speed up the process of whipping the cream (usually 2 – 3 min instead of 5 min or more).

Fluffy Pumpkin Pie (Lori S.)

1 9″ pie crust
24 large marshmallows
1 15 oz can solid pack pumpkin
1/2 t ground cinnamon
1/2 t ground allspice
1/4 salt
18 oz tub frozen whipped topping, thawed
additional whipped topping and ground cinnamon (opt)

On a lightly floured surface, roll pastry dough to a 1/8″ thick circle; transfer to a 9″ pie plate. Trim pastry to 1/2″ beyond rim of plate; flute edge. Refrigerate 30 min. Preheat oven to 425° F. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20 – 25 min or until edges are golden brown. Remove foil and weights; bake 3 – 6 min longer or until bottom is golden brown. Cool completely on a wire rack. In a small heavy saucepan, melt marshmallows over low heat. Remove from the heat. Stir in the pumpkin, cinnamon, allspice and salt; cool to room temp. Fold in whipped topping. Spoon into pastry shell. Refrigerate for at least 4 hours before serving. Garnish with additional whipped topping and cinnamon if desired. Yield: 8 servings.

Butterscotch Lush (recipeoftoday)

Crust

1 1/2 c graham crackers, crumbs
1/2 c butter, melted
1/2 c sugar

Preheat oven to 350° F. Mix together graham cracker crumbs, melted butter and sugar. Press mix into the bottom of a 8 x 8 baking dish. Bake for 15 min. Layer Cream Cheese Layer over cooled graham cracker crust. Spread Pudding Layer over cream cheese layer. Spread Whipped Cream Layer over pudding layer. Chill 4 hours in the refrigerator or until set. Drizzle warmed butterscotch topping across the top. Sprinkle with shaved chocolate pieces.

Cream Cheese Layer

1 8 oz cream cheese, softened
2 c heavy cream
1/4 c sugar

Use a hand mixer to beat cream cheese and sugar until fluffy. Add in 2 c heavy cream and beat until stiff peaks form.

Pudding Layer 

2 1/2 c milk
2 small pkgs butterscotch instant pudding

Beat milk and pudding mix. If too thick, add a little more milk. You want it thicker than traditional pudding, but not so thick you can’t pour or smooth your pudding layer.

Whipped Cream Layer 

1 c heavy cream
3 T powdered sugar

Beat heavy cream and powdered sugar until it forms soft peaks.

Toppings (opt)

butterscotch ice cream topping
chocolate bar, shaved

 

Black Forest Cream Pie (wonkywonderful)

Crust  

1/4 c sugar
1/4 c melted butter
1 & 1/2 c chocolate graham cracker crumbs

Combine the graham cracker crumbs, melted butter and sugar. Place into a 9″ pie pan and press down keeping it as even as possible. Bake for 15 min at 325 F. Remove from oven and allow to cool. Spoon the filling mix into the cooled pie crust and spread into an even layer. Pour the chocolate topping over the top of the pie and spread it into an even layer. Add cherries on top and step back to admire your beautiful creation! Note: Can place the pie in the freezer fifteen minutes before serving so that it is firm and easier to slice.

Filling

2 c Cool Whip
2 c plain Greek yogurt
30 cherries pitted & sliced

Thoroughly mix the Greek yogurt and Cool Whip. Gently fold in the sliced cherries so that the cherry juice doesn’t stain the filling and turn it pink.

Chocolate Topping 

2 c Cool Whip
3/4 c dark chocolate morsels

In a microwave safe container, mix the Cool Whip and dark chocolate morsels. Microwave for about 1 min stopping every fifteen seconds to stir. Once the chocolate starts melting into the Cool Whip stir until they are fully combined and look like a glaze. Set the chocolate topping aside to cool and thicken for about 5 min.

Blueberry Pie (annsentitledlife)

8 oz cream cheese, softened
1/2 c confectionery sugar
1/4 t Vanilla
1 c heavy whipping cream, whipped
2/3 c sugar
1/4 c corn starch
1/2 c water
2 T lemon juice
4 c fresh blueberries
1 9″ deep dish pie crust, cooked and cooled

Combine cream cheese, confectionery sugar and vanilla in a mixing bowl, beat until smooth. Fold in by hand half of the prepared whipped cream until smooth, then add the rest of the whipped cream and fold until smooth. Spread into bottom of your cooked pie crust. In a large saucepan, combine sugar, cornstarch, water and lemon juice. Whisk until smooth. Add blueberries to saucepan, bring mix to a simmer over medium heat, stir until thickened. Cool blueberry mix to room temp. Spread blueberry mix over the cream cheese mix  in the pie crust. Refrigerate pie overnight before serving.

Cherry Pie – Classic Label Recipe (oregonfruit)

Filling

1/2 – 3/4 c sugar or to taste
3 T cornstarch
2 cans Oregon Red Tart Cherries
1/4 t almond extract (opt)
1 T butter
2 crusts for a 9″ pie

Preheat oven to 400 F. Drain cherries and reserve juice from only one can. In a saucepan, stir the cherry juice into the combined mix of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened. Remove from heat. Gently stir in cherries and almond extract. Pour filling into pastry lined pie pan. Dot with butter or margarine. Adjust crust, seal and vent. Bake 30 – 40 min or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during last 15 min to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing. Makes 8 servings.

Pastry

2 c flour
1 t salt
2/3 c shortening
4 – 6 T ice water

Mix flour and salt in a large mixing bowl. With a pastry blender, cut in shortening until it resembles coarse crumbs. Mix in the ice water, 1 T at a time, until dough forms a ball. Do not over mix. Divide dough into 2 balls. Using a well-floured surface and rolling pin, roll each pastry ball from the center to the edges with long, even strokes. Roll each pastry into a circle large enough to fit in a 9″ pie plate.

Easy Pecan Pie (cakewhiz)

3 large eggs
1/2 c sugar (don’t replace with brown sugar, the consistency changes)
3 T butter unsalted, melted
1 c dark corn syrup  (don’t replace with honey or brown sugar)
1/4 t cinnamon
1 t Vanilla
1 1/2 c pecans, roughly chopped
1 9″ pie crust

In a mixing bowl add eggs, sugar, butter, corn syrup, cinnamon powder, vanilla and mix everything together. Set aside. In the pie crust, add pecans and spread them out. Pour the filling into on top of the pecans. Bake at 350 F for about 50 min. Halfway through baking, cover only the edges of the pie with aluminum foil to prevent the crust from burning or becoming too brown.  Allow the pie to cool down. Then, cut slices and enjoy! Note: If you are using a homemade pie crust, make sure to heavily GREASE the pan to prevent pie from sticking. If your pecan pie is runny, your ingredients were not measured properly OR you did not bake the pie long enough for it to set.

Apple Pie with Cheddar Cheese Crust (cookscountry)

Crust

2 1/2 c flour
1 T sugar
1 t salt
1 t dry mustard
1/8 t cayenne pepper
2 c extra-sharp cheddar cheese, shredded
8 T unsalted butter, cut into 1/4″ pieces and frozen for 15 min
1/3 c ice water & extra as needed

Process flour, sugar, salt, mustard and cayenne in food processor until combined, about 5 seconds. Scatter cheddar and butter over top and pulse until butter is size of large peas, about 10 pulses. Pour half of ice water over flour mix and pulse until incorporated, about 3 pulses. Repeat with remaining ice water. Pinch dough with your fingers; if dough feels dry and does not hold together, sprinkle 1 to 2 tablespoons extra ice water over mixture and pulse until dough forms large clumps and no dry flour remains, 3 to 5 pulses. Divide dough in half and form each half into 4″ disk. Wrap disks tightly in plastic wrap and refrigerate for 1 hour. Let chilled dough sit on counter to soften slightly, about 10 min before rolling. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.) Roll 1 disk of dough into 12″ circle between 2 sheets of parchment paper or plastic. Loosely roll dough around rolling pin and gently unroll it onto 9″ pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Trim overhang to 1/2″ beyond lip of pie plate. Wrap dough-lined pie plate loosely in plastic and refrigerate until dough is firm, about 15 min. Adjust oven rack to lowest position and heat oven to 425 F. Fill pie shell with apple mix. Roll other disk of dough into 12″ circle between 2 sheets of parchment or plastic. Loosely roll dough around rolling pin and gently unroll it onto filling. Trim overhang to 1/2″ beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough around edge of pie plate using your fingers. Cut four 2″ slits in top of dough. Set pie on foil or parchment-lined baking sheet and bake for 20 min.  Reduce oven temp to 375 F and continue to bake until crust is deep golden brown and filling is bubbling, 35 – 45 min. Transfer pie to wire rack and let cool for at least 1 1/2 hours. Serve. Note: For the best flavor, be sure to use extra-sharp cheddar here. Freezing the butter for 15 minutes promotes flakiness in the crust—do not skip this step.

Filling

2 lbs Granny Smith, Empire or Cortland apples, peeled and sliced 1/4″ thick
2 lbs Golden Delicious, Jonagold or Braeburn apples, peeled and sliced 1/4″ thick
6 T sugar
1/4 c packed light brown sugar
1/2 t grated lemon zest & 1 T juice
1/4 t salt
1/8 t ground cinnamon

Stir apples, sugar, brown sugar, lemon zest, salt and cinnamon together in Dutch oven. Cover and cook over medium heat, stirring frequently, until apples are just tender but still hold their shape, 10 – 15 min. Off heat, stir in lemon juice. Spread apple mix on rimmed baking sheet and let cool completely, about 30 min. (Filling can be refrigerated for up to 24 hours.)

 

Grandma’s No roll Pie Crust (justapinch)

1 1/2 c flour
1 1/2 t sugar
1/4 t salt

Mix ingredients into a pie plate.

In a separate bowl put:

1/2 c oil
2 T milk

Very Important, whip with fork real good. Once mixed add to pie plate with dry ingredients. Mix and press into pie plate. Bake at 375 F for browned pie shell or follow your recipe.

Perfect Butter Tarts (Sandra H.)

1 egg
1/2 c brown sugar
1/8 t salt
1/2 t vanilla
1/4 t lemon extract
1 T melted butter
1/2 c raisins
8  3″ unbaked tart shells

Preheat oven to 400 F. In a large bowl beat egg, then beat in brown sugar and salt. Stir in vanilla and lemon extract. Beat until light and bubbly, then stir in melted butter. Fold in raisins. Drop filling by spoonfuls into tart shells. Bake in preheated oven for 10 min. Reduce oven temp to 350 F and bake an additional 20 – 25 min until filling is set and pastry is golden brown.