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Category: Pies & Pastries (Page 1 of 2)

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.

Pumpkin Pie

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.

Coconut Cream Pie

2 ½ cups milk

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.

Peanut Butter Silk Pie

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
1 cup chocolate chips, melted
3 tbsp coffee

Top with chopped peanuts. Refrigerate.

French Silk Chocolate Pie

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.

Black Forest Pie

1 pie crust, uncooked

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.

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.

Strawberry Pie

Bring to boil stirring constantly:
1 cup white sugar
4 tbsp cornstarch
1 cup cold water
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.

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.

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