Friday, December 12, 2008

Pie Swap

I want to give away another slice--book copy--of White Christmas Pie before the holidays. To do so, I want to hear your favorite pie recipes. Post a pie recipe in the comments by 8:00 am Thursday the 18th, and I'll enter you in a drawing for the book. Please check back for the winner so I have a mailing address to send to before I leave on holiday break.

19 comments:

Carrie Turansky said...

Hi Becky,
Here's one of my favorite Pie recipes:

Chocolate and Peanut Butter Pie
1 Chocolate wafer crust:
1 1/2 cups finely crushed chocolate wafers (about 25)
1/3 cup melted butter
mix and press into a 9-inch pie pan. Chill one hour.
Filling:
1 8-oz package cream cheese, cut up
3/4 cup peanut butter
1 cup sifted powdered sugar
2 Tbs. milk
1 tsp. vanilla
1 cup whipping cream
2 Tbs. sifted powdered sugar
3/4 cup chocolate chips

Beat cream cheese and peanut butter till smooth. Add 1 cup powdered sugar, milk, and vanilla, beat till smooth. In a chilled mixing bowl beat whipping cream and 2 Tbs. powdered sugar till soft peaks form. Gently fold about one third of the whipped cream into the peanut butter mixture. Fold remaining whipped cream and chocolate chips into peanut butter mixture. Spoon into chilled crust. If desired, sprinkle with peanuts. Cover and chill 2 hours or till set. Makes 10 servings.
Blessings,
Carrie - who is leaving on vacation till the 21! Yea!
carrie(at)turansky(dot)com

Debby Mayne said...

This is one of my favorite desserts, and it's very easy to make:

Creamy Key Lime (or lemon) Meringue Pie

½ cup fresh Key lime juice (5-6 limes since they’re small) or 2 large lemons
4 eggs
1 14-oz. can sweetened condensed milk
12 graham crackers
2 Tablespoons granulated sugar
5 Tablespoons unsalted butter, melted
½ teaspoon cream of tartar

Crumble graham crackers in food processor. Stir in melted butter and press into bottom of pie pan. Separate egg yolks from whites. Allow whites to come to room temperature while working with filling. Combine the egg yolks and sweetened condensed milk and beat until well blended. Add lime or lemon juice and mix again. Pour this mixture into the graham cracker lined pie pan. In a separate bowl, combine cream of tartar with egg whites. Using an electric mixer, whip until you can make firm peaks. Fold in sugar. Spread evenly over pie filling. With the back of a spatula or spoon, touch the top of the meringue to make peaks. Bake in 350 oven for approximately 5 minutes until the meringue peaks begins to brown, but keep an eye on it because this process happens quickly. Refrigerate for at least 3 hours. Before serving, you can loosen the crust from the bottom of the pan by dipping it in ½ inch of warm water for about 30 seconds.

Beth Loughner said...

This is my mother's wonderful sugar cookie recipe. She's been gone for over 20 years, but I keep up the tradition. They are wonderfully soft if you cut them out thick.

BETTY’S SUGAR COOKIES
1/ 2 cup shortening
1 cup sugar
1 egg
3 cups flour
1/ 4 tsp. salt
3 tbsp. baking powder (yes, this amount is right)
1/ 2 cup milk
1/ 2 tsp. vanilla

Pre-heat oven to 375 degrees. Cream shortening and sugar, and add beaten egg. Beat well. Sift flour, salt and baking powder. Mix milk and vanilla. Add sifted ingredients into batter, alternating with milk mixture. Mix thoroughly. Add more flour if needed to obtain the right consistency for rolling. Take one-quarter of dough and roll to 1/ 4-inch thickness. Cut out cookie designs and place on a greased cookie sheet. Bake at 375 degrees for 10 minutes or until lightly browned. Let cookies cool and ice using with your own favorite recipe.

Janelle said...

Here are two family favorites I'll share. Both are quite easy.

Strawberry-Rhubarb Pie

1 1/3 Cup Sugar
1/3 Cup Flour
2 Cups Chopped Rhubarb
2 Cups Fresh Strawberries
1 1/2 TBS Butter
2 Pie crusts

Mix sugar and flour, toss over rhubarb and strawberries. Pour all into bottom of unbaked 9" pie crust. Dot with butter. Cover with top crust. Rub butter over top crust and sprinkle with sugar. Bake about 45-50 minutes at 400.


German Berry Pie

1 raw pie crust
Pour 1 1/2 Cup fresh berries into crust.
Beat: 3 eggs, 1 Cup sugar, pinch of salt, 1/2 Cup milk, 3 TBS flour.

Pour mixture over berries. Bake for 45 minutes at 350.

Vickie McDonough said...

This was my favorite pie growing up. I can remember my mom always saying it took her two hours to make and two minutes for us to eat it. :) I don't make it very often because I can never get the merangue to turn out right.

Butterscotch Pie

Ingredients:
3/4 c brown sugar
1/4 c sugar
1/3 c flour
2 c scalded milk
1/8 t salt
3 egg yolks, beaten
1 1/2 t butter
1 t vanilla

Instructions:

Combine sugars with flour, add hot milk gradually, stirring constantly to make a smooth mixture. Add salt and cook in top of double boiler for 15 minutes, stirring occasionally, until thickened. Pour part of the hot mixture slowly onto egg yolks, stirring constantly. Pour back into double boiler, mix well and cook not more than 3 minutes, stirring almost constantly. Add butter, stir until melted. Cool. Add vanilla, pour into pastry shell, cover with meringue.

Meringue

Ingredients:
2 egg white
4 T sugar
1/2 t vanilla

Instructions:
Beat eggs until frothy. Add sugar gradually and continue beating until stiff. Add vanilla. Pile on to pie and bake for 15 - 18 minutes at 325ยบ.

Options:
1.Use 3 egg whites and 6 T sugar
2.Use 4 egg whites and 1/2 c sugar

Becky said...

I don't really care for meringue. Just use whipped cream. :)

Mary Connealy said...

This is my favorite Pecan Pie recipe and I love making it because it is the EASIEST thing in the world and it looks so classy.
I actually have a family recipe book on my computer which I've printed up and handed out to my daughters when they graduate from college, and I've also given it as a wedding gift/housewarming gift to a few people.


Pecan Pie
This is the easiest pie ever.
Unbaked 9-inch one-crust pie
In mixing bowl combine:
3 eggs
2/3 C. sugar
½ t. salt
1/3 C. butter (melted)
1 C. corn syrup

Mix all ingredients together just until they are blended, add:
1 C. pecan pieces
mix slightly. Pour into unbaked crust. Bake at 350 for 40 or 50 minutes, watch the crust and it if starts getting too brown lay a whole sheet of aluminum foil over the top to keep it from burning, uncovering for the last 10 or 15 minutes. Pie is done when knife comes out clean.
The pie will have a beautiful domed shape when it's done, then you’ll take it out and it will fall. That’s normal.

Debby Mayne said...

Mary, pecan pie is my all-time favorite! I used to eat it all the time until I found out that is has a week's worth of calories in each slice (with a dollop ice cream of course). Now I only eat it on special occasions. I'll have to save this recipe because it looks much easier than the one I have. Thanks!

Susan said...

Believe it or not, at least a couple of my kids would request Banberry Pie (see below) instead of cake for their birthdays each year.

Banberry Pie

1 10-oz pkg. slicked strawberries, thawed and drained.
2 medium-sized bananas
1 tsp. lemon juice
5 T. sugar
2 1/3 T cornstarch
1/8 tsp. salt
1/2 cup wter
1/2 cup strawberry juice, drained from berries
1 8" baked pie shell.

Mix cornstarch and sugar in saucepan. Stir in the berry juice, water, and salt. Bring to a boil over medium heat. Stir constantly until it thickens. Remove from heat; add berries and lemon juice. Slice bananas into pie shell. Pour berry mixture over them and chill in refrigerator at least two hours. Just befor serving, top with: 1/2 cup heavy cream, whipped and mixed with 1 1/2 T sugar and 1/4 tsp vanilla.

Becky said...

Susan, you don't qualify for the drawing. :)

Susan said...

Well, BAH HUMBUG, Becky! Where's your Christmas spirit? LOL

Rachel Overton said...

Here's one that I made up after having a piece of a deliciously yummy pie at a Perkins Restaurant a few years back. This is very close to their recipe--if not better! :-)

Lemon Supreme Cheesecake

1 prepared butter cookie pie crust (you can use a vanilla wafer crust if you can't find a butter cookie one)

1 8 oz. pkg. cream cheese
1/3 c. sugar
1 c. sour cream
1 tsp. vanilla
1 TBS lemon juice
12 oz. Cool Whip, softened

In large bowl, beat cream cheese til smooth, add sugar. Blend in sour cream, vanilla, and lemon juice. Beat until smooth. Fold in Cool Whip. Pour 3/4 of the mixture into the pie crust.

In separate bowl, beat together until thick:
1 3 oz. pkg. instant lemon pudding
1 1/4 c. milk

Pour over cheesecake in crust. Spread remainder of cheesecake mix over top to seal in lemon pudding. (When I'm feeling fancy, I use a decorator's bag and pipe it on top. Otherwise, I just swirl it over the top.)

Chill for 2 hours or until firmly set.

Hey Vickie--I'm assuming your recipe is for the pie that got poor Evan into so much adventure in "A Wagonload of Trouble," huh? That was a fun story. Ha ha--the rest of you will just have to wait til it comes out to read it! I love my job. tee hee! :-)

Rachel Overton said...

Me again. I forgot--

If you want to make the butter cookie crust, you should use those packaged flower-shaped wafer-type butter cookies, not the thick soft ones people make at Christmas time!

When I make it, I just dump stuff til I get it right...It would be about 1 1/2 cups crushed butter cookie wafers (how many?????) and 1/4 to 1/3 cup melted butter. Press into the pan and chill for an hour before filling.

Sorry I can't give better measurements! Shall we say I'm a...*creative* cook? (That would be a nice word! LOL) I'm always twisting recipes!

Crystal Laine Miller said...

Mary, you remember me? Your daughter who just graduated from college? Crystal? Yes, yes, and I never got my recipe book!!!

My weakness--recipes and recipe books...

Sweet Potato Pie
Preheat oven to 400 degrees.
Makes 8-10 servings
1 (15 oz) can Glory Foods Sweet Potato Casserole
3 T. melted butter
2 whole large eggs
1 cup sweetened condensed milk
1 tsp. vanilla extract
1 tsp. cornstarch
raw pie crust 9" deep

Combine all liquid ingredients in mixing bowl. Blend cornstarch into the mix. Add canned Glory sweet potato casserole, mixing until smooth. Pour into the pie crust. Bake for 10 minutes at 400, then reduce 300 degrees for 40 minutes. Test by inserting a knife in center which comes out clean when done. (Just make sure you the filling is set.) Top with a dollop of real whipped cream and a few candied pecans.


Oil Pie Crust
1 1/2 c. flour
1/4 tsp. salt
2 T. sugar
1/3 cup oil
2 T. milk
Mix together and pat in pan.

Mary Connealy said...

Well, Crystal honey, I could probably attach the cookbook to an email.

I am going to have to see a jpeg of the diploma and I only give the cookbook to someone who's doing 3.5 or better work.

Fortunately, with all my gifted children, this hasn't been a problem.

Okay, forget that. Too much eggnog makes me boastful.

Janet Spaeth said...

My recipe for pie:
Drive to Perkins. Point. Pay. Go home. Eat.

Becky said...

I've only made real pie crust once, so I can understand Janet's weakness for buying the pie already done. We are lucky to have Amish bakeries around here!

Cara Putman said...

I discovered a new one in the Thanksgiving issue of Better Homes & Gardens...Pumpkin cheesecake -Yum! And my all time favorite is Janelle's strawberry-rhubarb. Always make methink of summet at Grandma & Grandpa's farm!

Becky said...

Congrats! The book goes to Janelle.