Chocolate Chip Pie

Categories: Baked Goods, Desserts, Pies
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Published on: January 26, 2013
Chocolate Chip Pie
 
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Is it a cookie? Is it a pie? Is it a pie that's a cookie or a cookie that's a pie? Maybe - Just Maybe - it's a pie that tastes like a cookie. But with a brown sugar base with chopped nuts and chocolate chips, it's a sweet treat that's sure to please no matter which it resembles more!
Ingredients
  • 1 unbaked 9-inch deep-dish pie shell
  • 2 large eggs
  • ½ cup all-purpose flour
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • ¾ cup (1½ sticks) butter or margarine, softened
  • 1 cup (6 oz.) semi-sweet chocolate chips
  • 1 cup chopped nuts (walnut, pecan, whatever-you-like)
  • Sweetened whipped cream or ice cream (optional - preferred by me)
Instructions
  1. Preheat oven to 325° F.
  2. Beat eggs in large mixing bowl on high speed until foamy.
  3. Beat in flour, white sugar and brown sugar.
  4. Beat in butter.
  5. Stir in chocolate chips and nuts.
  6. Spread mixture into pie shell.
  7. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean.
  8. Cool on wire rack.
  9. Serve warm with whipped cream or ice cream (again - my preference), if desired.

Ultimate Coconut Cream Pie

Categories: Pies, Sweets & Desserts
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Published on: December 3, 2012

Ultimate Coconut Cream Pie
 
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Recipe type: Pies
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This is an enhanced version of my Heavenly Coconut Cream Pie. Neither could be my normal easy and tastey type recipes I always strive for. But it's coconut cream pie! It ain't supposed to be easy! Well, my Easy EASY Coconut Cream Pie is pretty darned easy. But here we're looking for wondrous coconut cream pie - And here we've found it!
Ingredients
  • ¾ cup sugar
  • 1½ cups unsweetened coconut milk
  • 1½ cups whole milk
  • ¼ cup cornstarch
  • 5 egg yolks
  • ¼ teaspoon salt
  • 1 cup flaked, unsweetened coconut
  • 2 teaspoons vanilla extract
  • 1 tablespoon butter
  • 1 (9-inch) baked pie shell
  • ⅓ cup toasted coconut
Whipped Cream
  • 1 pint whipping cream
  • ⅓ cup sugar
Instructions
  1. In a nonstick 1-quart saucepan, combine ¾ cup sugar, coconut milk, and 1 cup milk. Scald mixture.
  2. In a small mixing bowl, whisk the remaining ½ cup milk and cornstarch together to make a slurry.
  3. Whisk egg yolks with salt in medium bowl. Temper yolks by adding ½ cup scaled milk mixture to yolks and whisk well.
  4. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes.
  5. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated.
  6. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.
Whipped Cream
  1. Whip cream together with ⅓ cup sugar until stiff. (I like to add a cap of vanilla extract)
  2. Spread evenly over pie and sprinkle with toasted coconut flakes.

 

Easy EASY Coconut Cream Pie

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Published on: November 28, 2012

Easy EASY Coconut Cream Pie
 
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There was a time while working on my Heavenly Coconut Cream Pie recipe, I thought, "This could be easier". If you recall, I like to create recipes that are simple and taste great. So I took all the ingredients, whipped them in a blender, and after a few misses, came up with this SIMPLE and GREAT TASTING coconut cream pie. It's the blender that makes this possible. Please don't try this recipe without using a blender. You will be disappointed.
Ingredients
  • 2 cups milk
  • ¼ cup (1/2 stick) butter or margarine, softened
  • 1½ teaspoon vanilla
  • ¾ cup sugar
  • ½ cup all-purpose baking mix
  • 4 eggs
  • 1⅓ cup baking coconut
OPTIONAL Whipped Cream
  • 1 pint whipping cream
  • ⅓ cup sugar
  • ⅛ cup toasted coconut
Instructions
  1. Put milk, sugar, baking mix, eggs, butter and vanilla in blender container and cover.
  2. Blend on low speed 3 minutes.
  3. Pour into greased 9-inch pie dish.
  4. Sprinkle with coconut.
  5. Bake at 350F for 40 minutes or until center of pie is set and top is golden brown.
  6. Serve warm or cool on wire rack.
OPTIONAL Whipped Cream
  1. Whip cream together with ⅓ cup sugar until stiff. (I like to add a cap of vanilla extract)
  2. Spread evenly over pie and sprinkle with toasted coconut.

 

Strawberry Heaven

Categories: Pies
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Published on: October 4, 2012

Strawberry Heaven
 
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Recipe type: Pies
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You haven't had strawberry pie until you've had our strawberry pie. With full strawberry taste chased by sinfully delightful cream cheese, this strawberry pie always pleases.
Ingredients
  • 1 pint (2 cups) strawberries (sliced or whole depending on your preference)
  • 1 cup sugar
  • 1 cup water
  • ¼ cup cornstarch
  • 4 tblsp strawberry jello (1 - 0.14oz (makes 2 Quarts) package)
  • 1 4 oz package cream cheese (softened - or do like I do and buy spreadable)
  • 1 9" deep dish pie crust (baked)
  • 8 oz whipped topping
Instructions
  1. Combine sugar, water, and cornstarch.
  2. Cook over medium high heat until mixture boils and thickens.
  3. Remove from heat and add jello.
  4. Let cool while preparing berries.
  5. Spread cream cheese in bottom of pie shell.
  6. In large bowl, combine berries and gelatin mixture.
  7. Pour into pie shell and allow to chill at least one hour.
  8. Top with whipped cream.

 

Triple Goodness Chocolate Pie

Categories: Pies
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Published on: October 4, 2012

Triple Goodness Chocolate Pie
 
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Recipe type: Pies
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Cool is in with this refreshing pudding chocolate pie.
Ingredients
  • 2 cups cold milk
  • 2 pkg (4-serving size each) Chocolate Fudge instant Pudding & Pie Filling
  • 1 prepared pie shell (for added goodness, use an Orio pie shell)
  • 1 (8 oz) package, thawed whipped topping, divided
Instructions
  1. Cool is in with this chocolate pie.
  2. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes until blended.
  3. Spoon 1½ cups of the pudding into pie dish.
  4. Gently stir ½ of the whipped topping into remaining pudding. Spread over pudding in crust.
  5. Top with remaining whipped topping. Refrigerate 3 hours or until set.

 

Old Time Apple Pie

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Published on: October 4, 2012

Old Time Apple Pie
 
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Recipe type: Pies
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Ingredients
  • ¾ cup sugar
  • [Spices]
  • 6 cups peeled and sliced apples (about 6-8 medium)
  • 1 deep dish pie crust
  • ½ cup brown sugar
  • ½ cup flour
  • ⅓ cup margarine or butter
  • ½ cup quick oats
Instructions
  1. Heat oven to 400F. Place a cookie sheet on the center rack.
  2. In large bowl, stir together sugar, spices, and apples. Spoon into pie crust.
  3. In medium bowl, stir together brown sugar, flour and butter until crumbly. Stir in oats. Sprinkle over pie filling.
  4. Bake on cookie sheet 40-50 minutes or until filling is bubbly.

 

Great Apple Pie

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Published on: October 4, 2012

Great Apple Pie
 
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Recipe type: Pies
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Nuthin' says lovin' like fresh, or even warm, apple pie. But you're only hurting yourself if you use anything other than Granny Smith apples for your apple pie creation.
Ingredients
  • 6-8 apples (about three pounds; Granny Smith preferred)
  • 2 tsp lemon juice
  • 1½ tsp vanilla
  • ½ cp sugar
  • ½ cp brown sugar
  • ½ cp flour
  • ¼ tsp allspice
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 4 tbsp margarine
  • ¼ cp milk
  • 1 Unbaked deep dish 9" pie shell
  • 1 crust for top
Instructions
  1. Preheat oven to 425F
  2. Peel, core, and slice apples. Place in large bowl and toss with lemon juice. Add vanilla.
  3. In separate mixing bowl, combine sugar, brown sugar, flour, allspice, cinnamon, and nutmeg.
  4. Add dry ingredients to apples and stir well.
  5. Pour into pie shell. Dot with butter. Top with remaining crust, sealing edge.
  6. Cut vents in top crust.
  7. Brush with milk.
  8. Bake 55 minutes or until golden.

 

Traditional Pumpkin Pie

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Published on: October 4, 2012

Traditional Pumpkin Pie
 
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Recipe type: Pies
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If you're looking for a pumpkin pie that tastes like a pumpkin pie should taste, then this is the pumpkin pie recipe you want to try! NOTE* Makes 2 9" pies.
Ingredients
  • 1 29 oz can Pumpkin
  • 2 12 oz cans Evaporated Milk
  • 5 Eggs
  • 1½ cups Sugar
  • 1 tsp Salt
  • 2 tsp Cinnamon
  • 1 tsp Ginger
  • ½ tsp Cloves
  • ½ tsp Allspice
  • 2 unbaked 9" deep dish pie pans
Instructions
  1. Preheat oven to 450F
  2. Combine milk and pumpkin in a large bowl.
  3. Beat eggs in a separate bowl and add to pumpkin mixture.
  4. Mix well.
  5. Combine dry ingredients in a medium bowl. Mix well.
  6. Slowly add dry mix to the pumpkin mix until well combined.
  7. Pour batter into pie shells. Place pie tins on cookie sheet(s).
  8. Bake in preheated 425F for 15 minutes. Reduce temperature to 350F and bake for 40-50 minutes, or until knife inserted in center comes out clean.
  9. Cool on wire rack 2 hours.

 

Grandma’s Brown Sugar Pie

Categories: Pies
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Published on: October 4, 2012

Grandma's Brown Sugar Pie
 
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Recipe type: Pies
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When the kids were young, they used to love helping me prepare this fantastic custard pie the same way I used to love helping Grandma. Something about playing with egg yolks with your fingers makes this pie as much fun to make as it is to eat.
Ingredients
  • 1 unbaked 9 inch pie shell
  • For Custard:
  • 4 egg yolks
  • 1 - 12 oz. can of evaporated milk
  • 1 tsp vanilla
  • ⅔ cps brown sugar
  • 2 tbsp flour
  • ¼ tsp salt
  • For Meringue:
  • 4 egg whites
  • ½ tsp vanilla
  • ½ tsp cream of tarter
  • 6 tblsp sugar
Instructions
  1. Preheat oven to 350
  2. Stir egg yolks with fingers in pie shell.
  3. Add evaporated milk (pouring over yolks).
  4. Add the 1 tsp vanilla; stirring in with fingers.
  5. In medium bowl, mix together brown sugar, flour, and salt.
  6. Sprinkle evenly on egg/milk mixture.
  7. Bake for one hour, or until knife inserted in center comes out clean.
  8. Place egg whites in mixing bowl.
  9. Add ½ tsp vanilla and cream of tartar.
  10. Beat until soft peaks form.
  11. Gradually add sugar, beating till stiff, glossy peaks form and all sugar is dissolved.
  12. Spread meringue over hot pie, sealing edges.
  13. Bake 12-15 minutes, or until meringue is golden.
  14. Let cool before serving.
  15. This pie has better flavor if enjoyed within a few hours of creation.
  16. Refrigeration distracts from the warmth of custards.

 

Heavenly Coconut Cream Pie

Categories: Pies
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Published on: October 4, 2012

Heavenly Coconut Cream Pie
 
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Recipe type: Pies
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This coconut cream pie is the most requested pie when friends or family want a cream pie. Tastefully delicious - it's always a crowd pleaser.
Ingredients
  • 1 baked 9″ pie shell
  • ⅔ cup sugar
  • ⅓ cup corn starch
  • ½ tsp salt
  • 3 cups milk
  • 4 egg yolks (slightly beaten)
  • 3 tblsp butter (or margarine)
  • 1 tblsp vanilla extract
  • 1 cup flaked coconut
Whipped Cream
  • 1 pint whipping cream
  • ⅓ cup sugar
  • ¼ cup toasted coconut flakes
Instructions
Custard
  1. Mix sugar, cornstarch, and salt together in sauce pan.
  2. In mixing bowl, blend milk, vanilla, butter, and egg yolks; then gradually stir into sugar mixture.
  3. Cook over medium heat, stirring constantly, until mixture thickens and boils.
  4. Boil for one minute, stirring constantly. Remove from heat.
  5. Stir in coconut.
  6. Cover with plastic wrap by placing wrap directly on the filling in pan.
  7. Let stand 30-40 minutes.
  8. Pour into pie shell and cover with the plastic wrap.
  9. Chill thoroughly; at least two hours.
Whipped Cream
  1. Whip cream together with ⅓ cup sugar until stiff. (I like to add a cap of vanilla extract)
  2. Spread evenly over pie and sprinkle with toasted coconut flakes.
  3. Serve chilled.
  4. Hope someone saves you a piece.

 

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