Pies
Florida Pie
from Baking: From My Home to Yours
Ingredients:
Crust:
1 3/4 cups graham cracker crumbs
3 Tbsp sugar
4 Tbsp butter, melted
Filling:
1 1/3 cups heavy cream
1 1/2 cups shredded sweetened coconut
4 eggs, separated
1 can (14oz) sweetened condensed milk
1/2 cup lime juice
1/4 cup sugar
Directions:
1. For Crust: Stir the crumbs and sugar together in a medium bowl. Add melted butter and stir until all of the dry ingredients are uniformly moist. Press into a pie plate. Bake at 350F for 10 minutes. Cool on rack.
2. Put the cream and 1 cup coconut in a small saucepan and bring to a boil over medium-low heat, stirring constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Set aside.
3. Beat egg yolks on high until thick and pale. Beat in sweetened condensed milk, on low, and then add half of the lime juice. When it is incorporated add the remaining lime juice.
4. Spread coconut cream mixture in cooled pie crust. Add lime filling over top.
5. Bake at 350F for 12 minutes.
6. Beat egg whites until they hold firm peaks, gradually adding sugar. Fold in the remaining 1/2 coconut. Spread over the top of the pie and place under oven broiler until the meringue is golden brown.
Note: Original recipe says to place pie in freezer for several hours but we opted to eat ours warm and gooey and it was delicious! We also used splenda instead of regular sugar.
Crust:
1 3/4 cups graham cracker crumbs
3 Tbsp sugar
4 Tbsp butter, melted
Filling:
1 1/3 cups heavy cream
1 1/2 cups shredded sweetened coconut
4 eggs, separated
1 can (14oz) sweetened condensed milk
1/2 cup lime juice
1/4 cup sugar
Directions:
1. For Crust: Stir the crumbs and sugar together in a medium bowl. Add melted butter and stir until all of the dry ingredients are uniformly moist. Press into a pie plate. Bake at 350F for 10 minutes. Cool on rack.
2. Put the cream and 1 cup coconut in a small saucepan and bring to a boil over medium-low heat, stirring constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Set aside.
3. Beat egg yolks on high until thick and pale. Beat in sweetened condensed milk, on low, and then add half of the lime juice. When it is incorporated add the remaining lime juice.
4. Spread coconut cream mixture in cooled pie crust. Add lime filling over top.
5. Bake at 350F for 12 minutes.
6. Beat egg whites until they hold firm peaks, gradually adding sugar. Fold in the remaining 1/2 coconut. Spread over the top of the pie and place under oven broiler until the meringue is golden brown.
Note: Original recipe says to place pie in freezer for several hours but we opted to eat ours warm and gooey and it was delicious! We also used splenda instead of regular sugar.
Grandma Fowler's Leftover Pie Crust Treat
from Judi English's Family Favourites Cookbook
Ingredients:
Left over raw pie shell dough
Butter
Brown sugar
Cinnamon
Directions:
Roll out dough until quite thin. Spread entire surface with soft butter or margarine. Then add a thick layer of brown sugar. Sprinkle heavily with cinnamon. Starting on long edge, roll up. Place in a cake pan, making sure to squish the two ends down (with fingers or fork) so that all the center stuff doesn’t pour out while cooking. Bake at 425 degrees for 15 minutes. Lower temperature to 350 degrees and continue to cook for another 15 minutes or until dark golden brown. Cool. Slice into as many pieces as there are people standing around waiting for a portion!
Left over raw pie shell dough
Butter
Brown sugar
Cinnamon
Directions:
Roll out dough until quite thin. Spread entire surface with soft butter or margarine. Then add a thick layer of brown sugar. Sprinkle heavily with cinnamon. Starting on long edge, roll up. Place in a cake pan, making sure to squish the two ends down (with fingers or fork) so that all the center stuff doesn’t pour out while cooking. Bake at 425 degrees for 15 minutes. Lower temperature to 350 degrees and continue to cook for another 15 minutes or until dark golden brown. Cool. Slice into as many pieces as there are people standing around waiting for a portion!
Grandma Fowler's Banana Cream Pie
from Judi English's Family Favourites Cookbook
Ingredients:
1/3 cup white sugar
1/8 tsp salt
2 Tbsp cornstarch
½ cup cold milk
4 egg yolks
1 ½ cups scalding milk
1 ½ tsp vanilla
1 Baked pie shell
Bananas
1 recipe meringue
Directions:
Mix sugar, salt and cornstarch. Add cold milk and blend. Add scalding milk and gradually cook in top of double boiler, stirring constantly, until thick. Beat egg yolks, pour small amount of hot mixture into them and stir. Repeat several times. (This keeps eggs from cooking when they are added directly to hot milk mixture). Pour the yolks into the double boiler and cook for an additional 4 minutes. Add vanilla and cool. Slice several bananas and alternate bananas and pudding in baked pie shell, starting with bananas and ending with pudding. Put meringue on top and bake until lightly brown.
Meringue
Ingredients:
4 egg whites
8 Tbsp sugar
Directions:
Beat egg white until stiff but not dry, gradually adding sugar. Beat until mixture holds its shape. Pile gently onto cooled pie filling. Spread to edge of crust. Bake in 350 degree oven for 10 minutes or until lightly browned.
1/3 cup white sugar
1/8 tsp salt
2 Tbsp cornstarch
½ cup cold milk
4 egg yolks
1 ½ cups scalding milk
1 ½ tsp vanilla
1 Baked pie shell
Bananas
1 recipe meringue
Directions:
Mix sugar, salt and cornstarch. Add cold milk and blend. Add scalding milk and gradually cook in top of double boiler, stirring constantly, until thick. Beat egg yolks, pour small amount of hot mixture into them and stir. Repeat several times. (This keeps eggs from cooking when they are added directly to hot milk mixture). Pour the yolks into the double boiler and cook for an additional 4 minutes. Add vanilla and cool. Slice several bananas and alternate bananas and pudding in baked pie shell, starting with bananas and ending with pudding. Put meringue on top and bake until lightly brown.
Meringue
Ingredients:
4 egg whites
8 Tbsp sugar
Directions:
Beat egg white until stiff but not dry, gradually adding sugar. Beat until mixture holds its shape. Pile gently onto cooled pie filling. Spread to edge of crust. Bake in 350 degree oven for 10 minutes or until lightly browned.
Judi's Pineapple Cream Pie
from Judi English's Family Favourites Cookbook (variation of Grandma Fowler's Banana Cream Pie)
Ingredients:
1/3 cup white sugar
1/8 tsp salt
2 Tbsp cornstarch
½ cup cold milk
4 egg yolks
1 ½ cups scalding milk
1 ½ tsp vanilla
1 Baked pie shell
1 can crushed pineapple, drained
1 recipe meringue
Directions:
Mix sugar, salt and cornstarch. Add cold milk and blend. Add scalding milk and gradually cook in top of double boiler, stirring constantly, until thick. Beat egg yolks, pour small amount of hot mixture into them and stir. Repeat several times. (This keeps eggs from cooking when they are added directly to hot milk mixture). Pour the yolks into the double boiler and cook for an additional 4 minutes. Add vanilla and cool. Add can of drained, crushed pineapple to pudding mixture. Pour into baked pie shell. Put meringue on top and bake until lightly brown.
Meringue
Ingredients:
4 egg whites
8 Tbsp sugar
Directions:
Beat egg white until stiff but not dry, gradually adding sugar. Beat until mixture holds its shape. Pile gently onto cooled pie filling. Spread to edge of crust. Bake in 350 degree oven for 10 minutes or until lightly browned.
1/3 cup white sugar
1/8 tsp salt
2 Tbsp cornstarch
½ cup cold milk
4 egg yolks
1 ½ cups scalding milk
1 ½ tsp vanilla
1 Baked pie shell
1 can crushed pineapple, drained
1 recipe meringue
Directions:
Mix sugar, salt and cornstarch. Add cold milk and blend. Add scalding milk and gradually cook in top of double boiler, stirring constantly, until thick. Beat egg yolks, pour small amount of hot mixture into them and stir. Repeat several times. (This keeps eggs from cooking when they are added directly to hot milk mixture). Pour the yolks into the double boiler and cook for an additional 4 minutes. Add vanilla and cool. Add can of drained, crushed pineapple to pudding mixture. Pour into baked pie shell. Put meringue on top and bake until lightly brown.
Meringue
Ingredients:
4 egg whites
8 Tbsp sugar
Directions:
Beat egg white until stiff but not dry, gradually adding sugar. Beat until mixture holds its shape. Pile gently onto cooled pie filling. Spread to edge of crust. Bake in 350 degree oven for 10 minutes or until lightly browned.
Micah's Raspberry Cream Pie
(Micah's variation of Grandma Fowler's Banana Cream Pie)
Ingredients:
1/3 cup white sugar
1/8 tsp salt
2 Tbsp cornstarch
½ cup cold milk
4 egg yolks
1 ½ cups scalding milk
1 ½ tsp vanilla
1 Baked pie shell
Raspberries (fresh or if frozen, thawed)
1 recipe meringue
Directions:
Mix sugar, salt and cornstarch. Add cold milk and blend. Add scalding milk and gradually cook in top of double boiler, stirring constantly, until thick. Beat egg yolks, pour small amount of hot mixture into them and stir. Repeat several times. (This keeps eggs from cooking when they are added directly to hot milk mixture). Pour the yolks into the double boiler and cook for an additional 4 minutes. Add vanilla and cool. Add raspberries (your choice to how much) to pudding mixture. Pour into baked pie shell. Put meringue on top and bake until lightly brown.
Meringue
Ingredients:
4 egg whites
8 Tbsp sugar
Directions:
Beat egg white until stiff but not dry, gradually adding sugar. Beat until mixture holds its shape. Pile gently onto cooled pie filling. Spread to edge of crust. Bake in 350 degree oven for 10 minutes or until lightly browned.
1/3 cup white sugar
1/8 tsp salt
2 Tbsp cornstarch
½ cup cold milk
4 egg yolks
1 ½ cups scalding milk
1 ½ tsp vanilla
1 Baked pie shell
Raspberries (fresh or if frozen, thawed)
1 recipe meringue
Directions:
Mix sugar, salt and cornstarch. Add cold milk and blend. Add scalding milk and gradually cook in top of double boiler, stirring constantly, until thick. Beat egg yolks, pour small amount of hot mixture into them and stir. Repeat several times. (This keeps eggs from cooking when they are added directly to hot milk mixture). Pour the yolks into the double boiler and cook for an additional 4 minutes. Add vanilla and cool. Add raspberries (your choice to how much) to pudding mixture. Pour into baked pie shell. Put meringue on top and bake until lightly brown.
Meringue
Ingredients:
4 egg whites
8 Tbsp sugar
Directions:
Beat egg white until stiff but not dry, gradually adding sugar. Beat until mixture holds its shape. Pile gently onto cooled pie filling. Spread to edge of crust. Bake in 350 degree oven for 10 minutes or until lightly browned.
Raspberry Cream Crunch Pie
from Best Summer Weekends Cookbook
Ingredients:
1 unbaked 9" pie shell
4 cups fresh raspberries
1/4 cup flour
1 cup vanilla yogurt
Topping
1/4 cup flour
1/2 cup brown sugar
1 tsp cinnamon
1/4 cup butter
1/2 cup almonds, chopped
Directions:
1. Preheat oven to 400 F. Prick unbaked pie shell with a fork. Line with foil and fill with pastry weights or dried beans. Bake for 12 minutes. Remove foil and weights and set aside.
2. To make the Almond Crunch Topping: Combine flour, sugar, and cinnamon. Cut in butter and add almonds. Set aside.
3. Toss raspberries with flour and gently fold in the yogurt. Pile filling in prepared crust and cover with topping.
4. Bake in a 350 F oven for 45 minutes, or until raspberries are bubbling and topping is golden.
5. Cool to room temperature. Serve with vanilla ice cream or additional vanilla yogurt.
Note: When I made this we thought that it would be better to double the topping next time so you might want to give that a try
1 unbaked 9" pie shell
4 cups fresh raspberries
1/4 cup flour
1 cup vanilla yogurt
Topping
1/4 cup flour
1/2 cup brown sugar
1 tsp cinnamon
1/4 cup butter
1/2 cup almonds, chopped
Directions:
1. Preheat oven to 400 F. Prick unbaked pie shell with a fork. Line with foil and fill with pastry weights or dried beans. Bake for 12 minutes. Remove foil and weights and set aside.
2. To make the Almond Crunch Topping: Combine flour, sugar, and cinnamon. Cut in butter and add almonds. Set aside.
3. Toss raspberries with flour and gently fold in the yogurt. Pile filling in prepared crust and cover with topping.
4. Bake in a 350 F oven for 45 minutes, or until raspberries are bubbling and topping is golden.
5. Cool to room temperature. Serve with vanilla ice cream or additional vanilla yogurt.
Note: When I made this we thought that it would be better to double the topping next time so you might want to give that a try
Paul's Pie
from Judi English's Family Favourites Cookbook
Ingredients:
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle brand sweetened condensed milk
16 fudge mint cookies (crushed)
1 (8 oz.) container Cool Whip, thawed
1 ready-made chocolate pie crust
A few drops green food coloring
Directions:
1. Beat cream cheese with mixer until fluffy; gradually beat in sweetened condensed milk until smooth.
2. Stir in food coloring, then crushed cookies. Fold in Cool Whip.
3. Pour into crust. Chill at least 3 hours.
Note: We also like this when it is put in the freezer! Paul Carnig was Micah's best bud in Weiser
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle brand sweetened condensed milk
16 fudge mint cookies (crushed)
1 (8 oz.) container Cool Whip, thawed
1 ready-made chocolate pie crust
A few drops green food coloring
Directions:
1. Beat cream cheese with mixer until fluffy; gradually beat in sweetened condensed milk until smooth.
2. Stir in food coloring, then crushed cookies. Fold in Cool Whip.
3. Pour into crust. Chill at least 3 hours.
Note: We also like this when it is put in the freezer! Paul Carnig was Micah's best bud in Weiser
