Chocolate Chip Pecan Pie

 

This is a recipe shared by Ben McMurry. It is one of his family favorite recipes.

Chocolate Chip Pecan Pie

3 eggs

1 1/2 cups sugar

1/2 cups flour

6 Tablespoons butter, melted

1/2 teaspoon salt

1/2 teaspoon lemon juice

1/2 cup corn syrup

1 1/2 cups semisweet chocolate chips

1 1/2 cups chopped pecans

9" single pie crust, unbaked

In a large mixing bowl, beat eggs until light and fluffy. Add sugar, flour, melted butter, salt, lemon juice and corn syrup. Mix throughly, then stir in the chocolate chips and pecans. Pour mixture into pie shell. Bake at 350 degrees for 45 minutes, or until set, and golden.

Betty Crocker Pumpkin Pie

 This is our traditional pumpkin recipe from the 1972 Betty Crocker cookbook. We always make a 10" pie crust for a 9" pie. It just covers the pie plate better.

Old Fashioned Pumpkin Pie

9 Inch Pie

Pastry for 10-inch One Crust Pie

1 1/3 cup flour

1/4 teaspoon salt

1/2 cup shortening (or 1/4 cup plus 3 Tablespoons lard)

3-4 Tablespoons cold water

Pie Filling

2 eggs

1 can (1 pound/2 cups) Pumpkin

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1 2/3 cups evaporated milk

Heat the oven to 425 degrees. Prepare pie crust.

Beat eggs, add in remaining ingredients. Pour into prepared pie creust. (To prevent spills, place pie pan on a pulled out oven rack when filling with the pumpkin mixture.) Bake 15 minutes.

Reduce oven temperature to 350 degrees. Bake 45 minutes longer or until knife inserted in center of pie comes out clean. Cool on wire rack. Serve with whipped cream.

Double Layer Pumpkin Pie

 

Double Layer Pumpkin Pie

3 cups crushed graham crackers (15 graham crackers)

1 and 1/2 cubes melted butter

1/2 cup sugar

8 oz. cream cheese, softened

1 cup powdered sugar

1 cup cool whip

2 pkgs Instant Vanilla Pudding

1 cup milk

16 oz can pumpkin

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves 

Cool Whip

Grease a 9x13" pan. Mix graham crackers, butter and sugar together. Press firmly into pan. Whip cream cheese and powdered sugar together , then stir in Cool Whip. Spread over graham cracker crust. Cool in refrigerator for 20 minutes.

Whip together vanilla pudding, milk, pumpkin, cinnamon, ginger and cloves. Spread over chilled layers. Cool again until ready to serve.

To serve, top with more Cool Whip.

Strawberry Glaze Pie

From the Clifton Hill Presbyterian Church Favorite Recipes Cookbook from Omaha, Nebraska. This is a recipe shared in the cookbook by Sheila Brinkerhoff. She says that she got the recipe from a cooking class that she took in college. It is a family favorite!

Strawberry Glaze Pie

Make a regular pie crust and bake. Stem and clean 1 quart of strawberries. Put in a dish to drain. Then  place 1 cup of strawberries and 3/4 cup of water into a saucepan and simmer about 4 minutes.  Add 3 Tablespoons cornstarch mixed with 1 cup of sugar. Stir this into the cooked strawberry mixture and cook until thick and clear, stirring constantly. Add 1 teaspoon lemon juice. When done, take off the heat and cool slightly. Put the drained whole strawberries into the baked pie shell. Pour the cooked mixture over the top of the strawberries and place in the refrigerator to chill. Serve with whipped cream.

Recipe shared by Sheila Brinkerhoff.

Crumb Crust for Pies

For Thanksgiving I had the pleasure of making the pies this year. The first pie crust went very well- it rolled out nicely, held together in the transfer to the pie pan and looked beautiful. But, the next two pie crusts! I was so frustrated that I cried! I made them the same way as the first but something different happened in the mix. Something! I have no idea what it was, but it was terrible. I finally decided to focus just on the bottom crust, which I finally got into the pie pans and mended back together. But, they were supposed to be double crusts! I was NOT going to struggle through that again! So, I remembered my recipe for Crumb Crust that I like to use on apple pies and berry pies. And, it was fate! I was making a blueberry pie! Score! This is the recipe that saved my sanity!

Crumb Crust for Pies

1/2 c. flour
1/2 c. sugar
1/2 t. salt
2 T. oil
1 T. cold milk

Combine all ingredients until crumbly, then sprinkle over the fruit pie filling. Bake pie according to recipe. (If you are winging it, bake at 375 degrees for 30 minutes until golden and the fruit is tender.)

I love it on berry pies, and especially on apple pies. Hmmm, think of it on rhubarb pie! Or peach pie! Yum!

Recipe shared by Robin.

Kentucky Derby Pie

Another fantastic recipe from Mandy! Traditionally, Derby Pie has bourbon in it, but Mandy chooses to omit it.

Kentucky Derby Pie

1/4 c. butter, softened
1 c. sugar
3 eggs, beaten
3/4 c. light corn syrup
1/4 tsp. salt
1 tbsp. flour
1 tsp. vanilla
1 c. semi-sweet chocolate chips
1 c. chopped pecans

9" unbaked pie crust

Cream butter and sugar. Add eggs, corn syrup, salt, flour and vanilla. Fold in chocolate chips and pecans. Pour into into pie crust. Bake at 350 degrees for 45 minutes.  Often this it not long enough, so keep an eye on it. Take it out when the center is barely jiggley.

Recipe shared by Mandy.

Lemon Meringue Pie

This is a recipe from Crisco.com for the Lemon Pie Filling and the Meringue. Yum!

Lemon Meringue Pie

1 hrs
30 min
8 servings

INGREDIENTS:

• CRUST
• Single crust Classic Crisco Pie Crust
• FILLING
• 1 cup sugar
• 1/3 cup cornstarch
• 1/8 teaspoon salt (optional)
• 1 1/2 cups cold water
• 1 large egg yolk, lightly beaten
• 1/3 cup lemon juice
• 1 teaspoon grated lemon peel
• MERINGUE
• 3 large egg whites
• 1/8 teaspoon salt (optional)
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract

PREPARATION DIRECTIONS:

1. 1.
   HEAT oven to 425ºF. Prepare single pie crust according to recipe directions, using a 9-inch pie plate. Cool.


2. 2.
   REDUCE oven temperature to 350°F.


3. 3.
   COMBINE sugar, cornstarch and salt in medium saucepan. Gradually stir in water until mixture is well blended. Cook and stir over medium-high heat until mixture comes to a boil. Reduce heat to low. Cook and stir 3 minutes. Remove from heat.


4. 4.
   STIR small amount of hot mixture into egg yolk in small bowl. Return mixture to saucepan. Cook and stir 1 minute. Remove from heat. Stir in lemon juice and lemon peel.


5. 5.
   BEAT egg whites and salt in small bowl until frothy. Gradually add sugar, beating well after each addition. Beat until stiff, but not dry. Beat in vanilla.


6. 6.
   SPOON filling into baked pie shell. Spread meringue over filling, sealing meringue to edge of pie shell.


7. 7.
   BAKE at 350ºF for 15 minutes or until golden brown. Cool completely on rack. Cut with sharp knife dipped into hot water.
8. 
   
9. Recipe shared by Robin.

Mini Lemon Meringue Pies!

Another fresh squeezed lemon recipe from Somewhat Simple!

Easy Pie Crust Recipe + Mini Lemon Meringue Pies 

MARCH 13, 2015 by SARAH 

This is a sponsored post on behalf of Crisco. All opinions are my own and 100% genuine, 
based on my experience with the product/company. 

All my life I’ve used an oil crust recipe, because it was, in my mind, easier. But since it’s National #PiDay, I decided it was time to step out of my comfort zone.

You guys. This Classic Pie Crust recipe from Crisco is seriously so easy! And so much tastier + flakier than my go-to recipe. I’ve officially converted over. #CriscoKnowsPie

I think huge part of why this was easier was because of the Crisco Baking Sticks. It’s like the best thing ever created. I’ve never used them before, but they are, in fact, fantastic and make my pie-making-life so much easier! Boo-yah.

EASY PIE CRUST 
(single crust recipe or 12 mini crusts)

INGREDIENTS:

• 1 1/3 cups all purpose flour
• 1/2 tsp salt
• 1/2 stick chilled Crisco Baking Stick (I used the butter flavor)
• 3-6 Tbs cold water

So, I’ve always stayed away from these butter type crusts, because I didn’t have a pastry blender, or pastry cutter. I always thought you needed one or the other.  I have NO idea why I thought that. Because you actually don’t need a blasted thing. You can use your HANDS. (This is the part where I beg you to wash them with soap first)  And this is also especially convenient when you realize that you forgot to start the dishwasher the night before and all your forks are dirty. Not that this was the case for me… *cough*

DIRECTIONS:

1. Blend flour + salt in a bowl.

2. Cut up 1/2 of the Baking Stick into cubes.

3. With your hands or, if you’re the lucky type, the pastry blender or cutter (or even a fork – but I found my hands were the easiest), combine the ingredients until the dough resembles crumbs:

4. Stir (or massage) in just enough water until the dough holds together. (I only needed the 3 Tbs.) You should be able to create a smooth ball that doesn’t fall apart.

5. Shape dough into a ball and chill for at least 30 min.

6. Roll out the dough on a floured surface (I’ve always used the wax paper method, and this was hands down easier!). Now, if you’re making a regular pie, you want it to be 2 in. wider than your pie plate. But since I was making mini pies, I just rolled the dough out a little thinner than I would normally. Using a large cup, I cut out circles, then placed them in my muffin tins, not caring about where the creases ended up:

7. The single pie crust recipe made 12 mini pies. I then pricked the bottoms with a butter knife, because the dishwasher wasn’t done yet. *Ahem*

8. Bake your mini crusts in the lower third of the oven, at °425 F, for 8-12 minutes, or until lightly golden.

9. Pull them out (I adored how nicely they just popped out!), and place on a cookie sheet to cool.

And now for the filling. At this point, you could just add your favorite pie filling, cut a slice of banana and add some pudding, top with whipped cream, etc, but I had some lemons that were screaming to be made into mini lemon meringue pies. Screaming. 

They do sell lemon pie filling in a can, but I’m a homemade lovin’ type of gal, so I made my own lemon filling + meringue (similar recipe here). When I had it all ready to go, I filled the mini pie crusts with the filling, then topped with the meringue. I just picked them up and ‘frosted’ them like a cupcake, making sure the meringue touched the edges of the pies crust to seal in the filling.

Bake at °350 F for about 15 min, or until the meringue is golden brown. Cool Completely and enjoy!

I love mini pies. All that’s required to eat them are your hands (and the occasional napkin), it saves you from dirtying more dishes, and you don’t need a fork.

Because, you know. Sometimes you forget to start the dishwasher.  And that’s ok. 

Recipe shared by Robin.

Mama's No-Fault/Never Fail Pie Crust

Mama’s No-Fault/Never Fail Pie Crust

5 cups general-purpose flour (non-self-rising)

1¾ cups shortening

1 cup water (but you won’t use it all!)

1 egg                1 Tbsp Sugar                1 Tbsp Vinegar

Cut the shortening into the flour with a fork or pastry cutter until well combined and you see no small pieces of shortening.  Break the egg into a liquid measuring cup and then add enough water to total 1 cup.  Add sugar and vinegar to water/egg and mix well until sugar is dissolved.  Add the liquid mixture to the flour mixture and mix by hand (literally) until you have a uniform mass.  Roll into log and cut into five equal sections.  Place each section into a ziplock bag and place into a freezer for up to a year!  Follow pie directions to cook the pie.

1 section = 1 pie top (or bottom)!

Recipe shared by Kacey and Amy.

Pumpkin Pie and Pie Crust

 9 Inch Pumpkin Pie

1 pie crust

2 eggs

1 jar pumpkin butter (2 cups)

1⅔ cup evaporated milk or light cream

Heat oven to 425°. Prepare pastry. Beat eggs slightly with rotary beater; beat in remaining ingredients.  Pour into pastry-lined pie pan.  Bake 15 minutes.  Reduce oven temp to 350°.  Bake 45 minutes longer or until knife inserted in center comes out clean.  Cool.  If desired, serve with sweetened whipped cream.

Mama’s No-Fault/Never Fail Pie Crust

5 cups general-purpose flour (non-self-rising)

1¾ cups shortening

1 cup water (but you won’t use it all!)

1 egg                1 Tbsp Sugar                1 Tbsp Vinegar

Cut the shortening into the flour with a fork or pastry cutter until well combined and you see no small pieces of shortening.  Break the egg into a liquid measuring cup and then add enough water to total 1 cup.  Add sugar and vinegar to water/egg and mix well until sugar is dissolved.  Add the liquid mixture to the flour mixture and mix by hand (literally) until you have a uniform mass.  Roll into log and cut into five equal sections.  Place each section into a ziplock bag and place into a freezer for up to a year!  Follow pie directions to cook the pie.

1 section = 1 pie top (or bottom)!

Recipe share by Kacey and Amy.