Fresh Strawberry Pie

Makes” 9 inch pie
6 cups fresh strawberries
1 cup sugar
3 Tablespoons cornstarch
½ cup cold water
Red food coloring
1 – 3oz package cream cheese softened

1 9 inch pie shell

Whipped cream for topping

Bake and cool a 9 inch pie shell

Mash enough strawberries to equal 1 cup.

In a saucepan mix sugar and cornstarch together, and add berries, water, and food coloring. Bring to a boil and cook for 1 minute. Cool

Spread cream cheese on cooled pie crust. Arrange whole berries on top of cream cheese.

Pour cooled berry, sugar mixture over top of whole berries in pie shell.

Top with whipped cream as desired, just before serving.
Note:
6 cups for fresh raspberries may be substituted for strawberries
Or
5 cups fresh peaches may be substituted for strawberries. Food coloring choice is up to you.


Reva in Sacramento

AuntCarol's Pie Crust – Never-Fail Type

This pie crust recipe is one that’s SUPER easy to roll out – one that never gets soggy – leaving that last piece of pie as good as the first – it’s the ONLY pie crust recipe I’ll ever use – it’s the BEST –

Ingredients

• 1 egg
• 3/4 teaspoon salt
• 1 tablespoon WHITE vinegar
• 7 tablespoons water
• 1 cup shortening (CRISCO)
• 3 cups flour

BEAT egg.
ADD salt, vinegar, and water.
ADD shortening. BLEND with fork, while ADDING flour about a cup at a time.
FORM into one big dough ball. THEN DIVIDE into 3 equal-sized dough balls (or you can divide it into 2 equal-sized dough balls like I do sometimes).

ROLL OUT thin on a lightly floured surface and then PLACE into pie pan of your choice.

Note: Prepared pie shell should be put into the refrigerator 30 minutes before filling – and REMEMBER all fruit pies should be baked on the lowest rack in your oven –

Cool Whip Pie

2/3 cup boiling water
1 4 serving size jell o brand gelatin - any flavor
ice (cubes)
1/2 cup cold water
8 oz pkg cool whip
1 graham cracker crust

Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add the whipped topping; stir with wire whisk until well blended. Refrigerate 30 minutes or until mixture is very thick and will mound.
Spoon into crust. Refrigerate 4 hours or until firm.

Rita E in AZ

Sour Cream Pie

8 oz sour cream
8 oz whipped cream
8 oz cream cheese
1/3 cup sugar
Mix it all together and put in premade graham crust.

Sour cream pie lol My kids love this! I usually put crushed pinapple on top. Ive tried cherries and strawberries but the kids ask for pinapple

by: NellyQ

Margarita Pie

**warning**this pie is intensely lime flavored!

1 graham cracker pie crust
8 oz cream cheese, softened
1 cup organic vanilla Greek yogurt (I use Oikos)
1/4 cup sugar
1/4 cup liquid margarita mixer
3 Tablespoons fresh lime juice

Beat cream cheese until soft and smooth. Add sugar. lime juice and mixer to cream cheese and mix until blended. Add yogurt and mix until just blended. Pour into pie crust and freeze until firm.

***take pie out of freezer a bit ahead of serving time or it will be too frozen to cut, speaking from experience!!***

Wild1

Orange Meringue Pie

3/4 cup sugar
1/4 cup cornstarch
1-1/2 cups orange juice
3 egg yolks, lightly beaten
1 tablespoon butter
MERINGUE:
3 egg whites
6 tablespoons sugar
1 pastry shell (9 inches), baked
Orange peel strips, optional

In a large saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Stir 1/2 cup hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Stir in butter; keep warm.

In a small bowl, beat the egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved. Pour hot filling into pastry shell. Spread meringue over filling, sealing edges to crust.

Bake at 375° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour.


Refrigerate for at least 3 hours before serving. Garnish with orange peel if desired. Refrigerate leftovers. Yield: 6-8 servings.

By: Sandrajean

No Crust Coconut Cream Pie

4 eggs, well beaten
1 1/2 cup sugar
1/2 cup flour
2 cup milk
7oz. pkg. coconut
1 stick melted butter. (1/2 cup)

Mix all together and pour into greased 9" pie plate. Bake 45 min. @ 350F. YUMMY!

by: Gabbycat

Eggnog Pie

4 oz softened cream cheese
1 tablespoon butter, softened
1/2 cup confectioners' sugar
1/4 cup eggnog
2 tablespoons sour cream
1 teaspoon pumpkin pie spice
1 1/2 cups whipped topping
1 graham cracker crust (9 inches)
1/8 teaspoon ground nutmeg

In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Beat in the eggnog, sour cream and pie spice. Fold in whipped topping; spread into crust. Sprinkle with nutmeg.

Cover and freeze for 4 hours or until firm. Remove from freezer 15 minutes before slicing.

by: Trish in SC

Raspberry Sour Cream Pie

4 cups raspberries (I used about 5)
Unbaked 9 inch pie shell

Filling:
1 1/2 cups white sugar
1/3 cup white flour
1 cup full fat sour cream

Streusel Topping:
1/2 cup white flour
1/2 cup brown sugar
1/4 cup butter or margarine

Place raspberries in pie shell. Stir sugar and flour together then mix in sour cream. Pour over raspberries.

Mix together topping ingredients till crumbly and sprinkle over pie. Bake on bottom shelf of oven in 425 degree oven for 10 minutes, then reduce heat to 350 and bake about 40 to 50 minutes till rhubarb is cooked and topping is browned.

sherry/alberta

Sour Cream Apple Pie

1 cup sour cream
1 egg...fork beaten
3/4 cup white sugar
1/4 cup flour
1 tsp. vanilla
1/4 tsp. salt

4 cups cooking apples, peeled, cored and sliced (I used about 5 cups)

1 unbaked 9 inch pie shell

Streusel Topping:

2/3 cup flour
1/2 cup brown sugar
1/3 cup butter or margarine
1/2 tsp. cinnamon
1/2 cup chopped walnuts if you want...

Mix first 6 ingredients in bowl.

Add apples and stir.

Turn into pie shell.

Streusel topping:

Mix flour, sugar, butter and cinnamon till crumbly...I find a pasty cutter works best. All walnuts if desired...stir and scatter over pie. Bake on bottom shelf of oven at 375 degrees about 50 minutes till brown and apples are tender.

This is really good when it's still a bit warm...we couldn't wait last night till it was cool lol. Keep any leftovers in the fridge... Enjoy!!

sherry/alberta

Coconut Cream Pie

4 eggs, well beaten
1 1/2 c. sugar
1/2c flour
2c milk
1-7oz. pkg. coconut
1 stick (1/2c.) melted butter.

Mix all together and pour into greased 9" pie plate. Bake 45 min. @ 350º. Id using a glass dish bake 40 min. or till center is set.

This is so could I couldn't believe it.

by: Lois

AuntCarol's Frozen Peanut Butter Pie

Ingredients

• 1/2 cup JIF creamy peanut butter
• 1 cup 10-X powdered sugar
• 1/2 cup milk (I used whole milk)
• 3 ounces cream cheese (I use PHILADELPHIA original)
• 8 ounces COOL WHIP
• one 9-inch Graham Cracker crust
• multi-colored Holiday sprinkles (optional)

Put in blender, until smooth: peanut butter, sugar, and milk – add cream cheese.

Remove from blender and fold in COOL WHIP.

Pour into Graham Cracker crust.

Put in freezer.

Set pie out of freezer 10 minutes before serving.

Sprinkle with multi-colored Holiday sprinkles, if you want.

My written recipe notes that this pie has a good flavor – easy to put together – and can be frozen for a long time – hah – like this would last around here frozen or not – I know someone around here that even eats frozen cookies – so this pie wouldn’t be in my freezer for a long time – never – 24 hours max!!!

Graham Cracker Pie

For the crust I use the recipe on the graham cracker crumb box.
Custard pie filling:
3 egg yolks (save whites for meringue)
1/4 cup sugar
2 cups whole milk
2 tablespoons cornstarch
1 teaspoon vanilla
mix sugar & cornstarch in saucepan. Add milk and cook over low heat. Beat egg yolks and add to milk mixture. Cook, stirring until thick. Add vanilla and poor into prepared shell.
Make meringue using 6 T sugar and 1 tsp. vanilla.
Spread on custard filling sealing edges. Bake a few minutes to slightly brown meringue.

by: Susan

Million Dollar Pie

2 Graham Cracker Crusts
Sweetened flaked coconut
1 tsp vanilla
1 can sweetened condensed milk
1 20oz crushed pineapple drain well
1/4 cup lemon juice
1 8oz whipped topping
Combine condensed milk, pineapple lemon juice, vanilla, fold in whipped
topping pour into pie crust chill at least 3 hours.

by: Kathy

Double Decker Pumpkin Pie

Ingredients:
1-8oz pkg cream cheese, VERY soft
1 Tsp milk
1 Tsp sugar
1-8oz cool whip (only use 1/2 in the pie)
1 graham cracker crust
1-15 oz can PURE pumpkin (do not use the mix, only the pure pumpkin)
2-3.4 oz pkgs vanilla pudding
1 cup milk
1tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

First you will want to make the base layer.
Beat cream cheese, 1 Tsp milk, and sugar in a large mixing bowl until blended. Stir in 1/2 tub cool whip. Spread into the crust.
Next, you will make the pumpkin part of the pie:
Whisk 1 cup milk, pumpkin mix, pudding mix, and spices AT LEAST two minutes. Mixture should be very thick. Spread over cream base, refrigerate for four hours and you're done

Pecan Pie Cupcakes

1 cup chopped pecans
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs

Preheat oven to 350-degrees F. Liberally grease a miniature muffin tin with butter or non-stick cooking spray; set aside.

Combine all ingredients and mix well; fill each muffin cup 2/3 full. Bake 18 to 22 minutes or until golden brown. Cool and enjoy!

Yields 24 mini cupcakes.