Category: Pies & Pastries (Page 1 of 2)

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.

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.

1 large (28 oz) can pumpkin
2 ½ cups brown sugar
1 ½ tsp ginger
3 tsp cinnamon
1 tsp nutmeg
2 tsp salt
6 eggs (beaten)
1 can evaporated milk
2 cups whole milk

Beat together. Pour into unbaked pie shells. Bake 1 hour @ 325. Makes 2 large pies.

Scald:
2 ½ cups milk

Add:
4 tbsp cornstarch (or 1/3 cup flour)
2/3 cup sugar
¼ tsp salt

Cook until it thickens & comes to a boil. Add:

3 egg yolks, beaten
1 tbsp butter
1 tsp vanilla
¾ cup coconut

Pour into baked pie crust. Top with meringue (using the 3 egg whites) & 1/3 cup coconut. Bake.

3 egg whites
½ tsp vanilla
¼ tsp cream of tartar
6 tbsp sugar

Beat egg whites with vanilla & cream of tartar until soft peaks appear. Gradually add sugar, beating until stiff & all of sugar is dissolved. Spread over hot filling, sealing edges to pastry. Bake 12-15 min @ 350, until golden. Cool.

1 pkg cream cheese
1 cup sugar
1 cup peanut butter
1 tbsp melted butter
1 tsp vanilla
Cream ingredients together, then fold in cream, ½ at a time.
1 cup heavy cream – whipped

Oreo cookie crumb crust
Topping:
1 cup chocolate chips, melted
3 tbsp coffee

Top with chopped peanuts. Refrigerate.

1 baked pie crust
¾ cup butter
1 cup sugar
3 squares unsweetened chocolate, melted
1 ½ tsp vanilla
3 eggs

Cream butter. Gradually add sugar. Cream well. Blend in melted & cooled chocolate & vanilla. Add eggs, one at a time, beating 5 min after each addition, on medium speed of electric beater. Turn into cooled pie shell. Chill 2 hours. Top with whipped cream.

1 pie crust, uncooked

Filling:
¾ cup sugar
1/3 cup cocoa
2 tbsp flour
¼ cup butter
1/3 cup milk
2 eggs, beaten
Large can cherry pie filling

Combine dry ingredients. Stir in butter & milk. Cook over medium heat until mixture begins to boil. Stir constantly. Add eggs to hot mixture. Fold in ½ of filling to chocolate mixture. Bake 35-45 min @ 350 or until set. Refrigerate at least 1 hour.

Topping:
Container of whipped topping or whipped cream
1 square unsweetened chocolate, coarsely grated

Spread with topping, rest of cherry filling & grated chocolate. Refrigerate at least 30 min.

Bring to boil stirring constantly:
1 cup white sugar
4 tbsp cornstarch
1 cup cold water
Add:
¼ cup crushed strawberries

1 bake pie shell
1 box of strawberries, sliced

Pour some of glaze into baked pie shell. Add remainder of berries and top with remaining glaze. Chill at least one hour. Serve with whipped cream.

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.