Pie Recipes
Basic Cream Pie
Chocolate Chess Pie
Chocolate Meringue Pie
Old-Fashioned Sweet Potato Pie
Southern Style Spiked Chocolate Pecan Pie
Strawberry Pie
2 tablespoons butter
1/4 cup cornstarch
3/4 cup sugar
1/4 teaspoon salt
2 cups milk
2 egg yolks, beaten
1 teaspoon vanilla
Melt butter. Blend in cornstarch, sugar, and salt. Gradually add milk. Heat to boiling over direct heat. Stir into slightly beaten egg yolks. Return to heat and cook two minutes, stirring constantly. Add vanilla. Cool thoroughly.
NOTE 1: This is a recipe that I have used for at least the last 40 years. I now substitute Splenda for the sugar and usually serve it as a pudding, in which case I add the whole egg in place of the egg yolk.
NOTE 2: I now use the microwave to make this. The procedure is about the same with cooking time cut in half and you do not have to worry about scorching and you only have to stir about every minute or so.
You can also use a double boiler but look at all the pots you have to clean!!
NOTE 3: You can make all kinds of pies/puddings from this recipe. I have added coconut, cocoa or chocolate, banana, macadamia nuts, and substituted brown sugar in place of the white sugar. I have even used 1 cup of
lemon or lime juice in lieu of 1 cup of the milk with fantastic results. For the pie, just use your favorite prepared crust and add either meringue or whipped cream topping. You know the drill on this part.
1 9-inch unbaked pasty shell
1/4 cup butter
1 1/2 squares unsweetened chocolate
1 1/2 cups sugar
1 tablespoon flour
1/2 cup undiluted evaporated milk
2 eggs
1 teaspoon vanilla
Heat oven to 350 degrees. Place butter and chocolate in a small saucepan over very low heat until melted, stirring constantly. Pour chocolate mixture into the mixing bowl; add sugar, flour, evaporated milk, eggs, salt and vanilla. Beat at moderate speed for 5 to 7 minutes unti thick and creamy. Scrap bowl occasionally with a rubber spatula. Pour chocolate mixture into pie shell and bake 40 to 45 minutes or until filling is firm. Filling will be puffy when taken from the oven and will fall as it cools. Serve cold.
1 9-inch baked pie shell
1 quart strawberries
3/4 cup sugar
4 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup water
3/4 cup heavy cream, whipped and sweetened to taste.
Wash, drain, and hull strawberries. Set aside enough whole strawberries to cover pie shell; cut others in half (you should have about a pint). Combine sugar, cornstarch, and salt in top of double boiler. Gradually add water mixing until smooth. If strawberries are not juicy, use 2/3 cup water. Add half of the strawberries. Place over boiling water and cook, stirring constantly until mixture thickens. Cover and continue cooking 10 minutes, stirring occasionally. Remove from heat; cool. Pour half the strawberry mixture into pie shell. Arrange the whole strawberries over mixture and then pour remaining half of strawberry mixture over all. Chill. Just before serving, top with whipped cream and garnish with additional strawberries.
Old-Fashioned Sweet Potato Pie
3 large sweet potatoes
1 stick butter
3 eggs, beaten
2 cups Splenda (or white sugar)
1/2 cup heavy cream
3 tablespoons flour
1 tablespoon vanilla
1 unbaked pie shell
Bake sweet potatoes. Peel and mash potatoes with butter. Sprinkle flour over potatoes and mix well. Add Splenda (sugar) and stir in. Add eggs one at a time mixing well; add cream and vanilla. Mix well. Pour into pie shell.
Bake at 350 degrees until brown.
1 (9 inch) pie crust, baked
1 cup white sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 eggs, separated
1 cup milk
1 tablespoon butter
1 teaspoon vanilla extract
1/4 cup white sugar
Preheat oven to 400 degrees.
In a large microwave-safe bowl combine the 1 cup sugar, cocoa powder, flour, and salt. Mix well, then stir in egg yolks and milk. Whisk until all ingredients are thoroughly combined. Cook in microwave on high, whisking every 15 seconds, until mixture has the consistency of pudding. Stir in vanilla extract and butter. Pour mixture into baked pie shell.
Meringue: In a medium glass or metal bowl whip egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie filling covering completely. Bake in preheated oven for 5 to 6 minutes, until meringue is golden brown. Cool or chill before serving.
Southern Style Spiked Chocolate Pecan Pie
9-inch pie crust in a deep dish pie plate
6 ounces semi-sweet chocolate, melted and cooled
4 large eggs
2/3 cup dark syrup
1 cup packed brown sugar
4 tablespoons unsalted butter, melted and cooled
1/3 cup bourbon
2 cups pecan halves
Preheat oven to 350 degrees.
Pour the melted chocolate into the bottom of the pie shell and spread into an even layer that just covers the bottom. Refrigerate until needed.
Whisk the eggs together until smooth. Whisk in the corn syrup, brown sugar and melted butter until smooth. Add the bourbon. Stir in the pecan halves.
Pour the filling into the chilled pie shell and place the pie plate onto a baking sheet. Bake for 40 to 45 minutes, or until the filling is puffed and risen and the crust is golden brown. Let cool to room temperature on a rack and serve with whiskey whipped cream.