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Category: Pies & Pastries (Page 1 of 2)

Banana Cream Pie

1 baked pie shell
1-3 ¼ oz pkg vanilla pie filling – cooked type (or homemade)
1 ¾ cups milk

Cook. Cover with saran wrap & put in fridge to cool.

1 ½ cup marshmallows
500 ml whipping cream
Bananas (3 or 4)

Fold in marshmallows & ½ of whipped cream into cooled pudding. In pie crust, put layer of filling & layer of bananas. Repeat. Top with remaining whipped cream.

Vanilla Cream Pie

¾ cup sugar
1/3 cup flour (or 3 tbsp cornstarch)
¼ tsp salt
2 cups milk
3 egg yolks, beaten
2 tbsp butter
1 tsp vanilla
1 baked pie shell

In saucepan combine sugar, flour or cornstarch & salt. Gradually stir in milk. Cook & stir over medium heat until it boils. Boil 2 min. Remove from heat. Stir a little hot filling into yolks, and then add back to hot mixture. Cook 2 more minutes, stirring constantly. Remove from heat. Add butter & vanilla. Pour into cooled pie shell. Top with meringue (or omit meringue & top with whipped cream when cool).


5 cups flour
1 lb lard
1 tbsp salt

Cut lard into flour & salt. Add:
1 tsp vinegar
1 egg beaten
Enough milk to make 1 cup
Mix just until blended & forms a dough that will stick together. Makes 6 crusts. Freezes well.

Lemon Cheese Pie

1 baked pie crust, cooled
1-113 gm pkg jello lemon pie filling
½ cup sugar
1 ¼ cup water
2 egg yolks, beaten
1 cup milk
1-125 gm pkg cream cheese, softened
1 tbsp butter
2 egg whites
¼ cup sugar

Combine pie filling, ½ cup sugar & ¼ cup of water in saucepan. Blend in egg yolks, 1 cup water & milk. Cook, stirring constantly, over medium heat until it comes to a boil. Beat cream cheese in small bowl until smooth. Beat ½ of pie filling into cheese. Stir butter into remaining half of filling. Beat egg whites until foamy. Gradually beat in ¼ cup sugar & continue beating until it forms stiff peaks. Fold egg whites into lemon cheese mixture. Spread evenly in baked pie shell. Chill 5 min. Spoon remaining pie filling over filling in shell. Chill 3 hours.

Never Fail Pie Crust

1 cup shortening
½ cup margarine
1 tsp salt
1 tsp sugar
3 cups flour
1 tsp vinegar
Less than ½ cup cold water

Cream shortening & margarine together. Add dry ingredients. Mix in well & then add water & vinegar. Make into a dough. Chill 15 min or more before rolling.

Buttermilk Pie

1 unbaked pie crust
1 ¾ cups sugar
2 tbsp + 1 tsp flour
½ cup butter, melted
¾ cup buttermilk
3 eggs, one at a time
1 tsp lemon juice
Chopped nuts

Mix flour & sugar. Add melted butter. Add other ingredients. Whisk together. Pour into pie shell. Sprinkle with crushed nuts. Bake 45-50 min @ 375.

*use leftover buttermilk for making biscuits (add 1 tsp soda)

Squash Pie

1 ½ cups squash, baked & put through sieve
2/3 cup sugar
1 tsp cinnamon
¼ tsp mace
½ tsp salt
2 eggs beaten
1 tbsp melted butter
2 cups milk
Unbaked pie crust

Mix sugar, spices & salt. Stir in squash. Add eggs & butter. Blend well, pour in milk gradually, mixing thoroughly. Pour into crust. Bake 45-60 min @ 375.

Butter Tarts

½ cup butter, melted
2 cups brown sugar
2 eggs beaten
2 tbsp vinegar
1 tsp vanilla
Mix together.

1/3 cup raisins, coconut or nuts

Put fruit into bottom of uncooked tart shells & pour 1 tbsp of syrup over, or enough to cover. Bake 15-20 min @ 375.

Butterscotch Pie

2 cups milk
7 tbsp flour
1 cup brown sugar
2 egg yolks
2 tbsp butter
½ tsp salt
1 tsp vanilla

Heat milk. Add flour & brown sugar (stir these together before adding to milk). Cook. Add beaten egg yolks (add some of hot filling to yolks, mix well & then add mixture to filling in pot). Bring to boil. Remove from heat & add butter, salt & vanilla. Pour into baked pie shell. Top with meringue & place in oven to brown.

Black Magic Tarts

¼ cup butter, melted
¼ cup cocoa
Mix together.

1 egg
¾ can evaporated milk
¾ tsp vanilla

Blend on high in blender. Add cocoa & butter. Blend on low. Add:

¾ cup sugar
1 ½ tbsp cornstarch

Blend until smooth, then add:

½ cup coconut
¼ cup nuts (optional

Blend until nuts are chopped. Pour into tart shells. Bake 20-25 min @ 375. Makes 24.

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