Millionaire Pie
From Chef Sandi257!
1 package philly cream cheese
1 box powdered sugar
1 large can crushed pineapple
1 large container of cool whip
2 8 inch pie crusts (baked according to directions)
chopped pecans (amount to your liking)
soften cream cheese, add pineapple and sugar. Fold in cool whip and pecans.
pour into shells, chill.
Butterfinger Pie!
Sent in by natalieaed!
1 8oz package of cream cheese, softened
1 bag of snack size butterfinger bars
1 large tub of cool whip, thawed
1 graham cracker crust
Crunch up the butterfingers into small pieces (make sure all the pieces are small). In a
large bowl, beat cream cheese until smooth and add
Butterfingers. Fold in thawed Cool Whip. Put mix in shell and let it firm in fridge, It is
best to make it the day before you plan to eat it.
If you are unable to, put it in the freezer to firm. You can also make this with oreo's,
peanut butter cups, and heath bars.Pecan Pie
This one is from Kimtrax!
3/4 cup karo syrup
1 cup pecans
1 tbsp vanilla
1/2 cup sugar
1 9 in ready bake pie crust
2 eggs
mix ingredients together pour in pie crust put in prheated over 375 for 30-45
min
for variation...add 1/2 cup melted chocolate chip morsels.
Oreo Pie
From natalieaed
Makes 12-16 servings
1 large package Oreos, broken into small pieces
1/2 gallon vanilla ice cream, softened
1 10 ounce carton whipped topping
1/2 cup chopped pecans
butter
Buter a 9x13x2 glass casserole dish. Spread crushed Oreos in bottom of dish. Next add
softened ice cream. Top with whipped topping and sprinkle with finely chopped pecans.
Place in freezer overnight. Cut into squares to serve. Garnish with additional toppings
and red marachino cherries.
CREAMY PINEAPPLE PIE
Sent in by cml
1 pkg (8oz) cream cheese, softened
1 C. sugar, divided
1/2 tsp. salt
2 eggs
1/2 C. milk
1/2 tsp. vanilla extract
1 Tbsp. cornstarch
1 can (8oz) crushed pineapple, undrained
1 unbaked pastry shell (9 inch)
1/4 C. chopped pecans
In bowl, beat cream cheese, 1/2 C. sugar & salt until smooth. Add eggs, one at a time,
beating well after each addition. Blend in milk and vanilla. Set aside. In small saucepan,
combine cornstarch and remaining sugar. Stir in pineapple; bring to boil stirring
constantly. Boil for 2
minutes. Pour into pastry shell. Spoon cream cheese mixture over top UNTIL full. Sprinkle
w/ pecans. Bake @ 400 for 10 minutes. Reduce heat to 325 and bake for an additional 25-30
minutes or until center is set.
Cool completely. Chill before serving. |
Country Apple
Pie
From Chef Nyalae!
Pastry for double crust 9 inch pie
6 c. peeled, sliced cooking apples
1 T lemon juice
1/2 c. sugar
1/2 c. firmly packed brown sugar
2 T. all-purpose flour
1/2 t. ground cinnamon
1/4 t. ground nutmeg
2 T butter
Roll half of pastry to 1/8 inch thickness on a lightly floured surface. Place
in a 9 inch pie plate and set aside.
Combine apples and lemon juice in a large bowl. Combine
sugars,flour,cinnamon,and nutmeg, mixing well. Spoon over apple mixture,
tossing gently. Spoon filling into pastry shell and dot with butter.
Roll remaining pie dough into 1/8 inch thickness. Place on top of pie. Trim
off extra pastry along edges. Fold edges under and flute. Cut slits in top
crust so that steam can escape. Cover edges of pastry with strips of aluminum
foil to prevent overbrowning.Bake at 450 degrees for 15 minutes. Reduce heat
to 350 degrees and bake an additional 35 minutes.
I like to serve this while it's still warm topped with vanilla ice cream.
Amish Shoo Fly Pie
Sent in by kathleenjohnson!
Crumbs:
1 cup flour
1 Tbsp shortening
2/3 cup light brown sugar
Cut together with 2 knives until crumbly. Take out 1/2 cup crumbs and set
aside.
Bottom part:
1 egg, slightly beaten
1 cup molasses
1 cup boiling water
1 tsp baking soda
19 inch baking shell, not cooked
Add egg & molasses to crumb mixture
Add 3/4 cup boiling water
Dissolve baking soda in remaining 1/4 cup boiling water & add last.
Pour into unbaked pie shell.
Sprinkle reserved crumbs on top.
Bake at 425 degrees for 15 min.
Reduce heat to 350 degrees and bake 40 min longer.
FESTIVE FRUIT PIE
From CML!
1 C. sugar
1/4 C. all-purpose flour
1 can (21oz.) cherry pie filling
1 can (14oz.) pineapple tidbits, drained
1 package (3oz.) orange gelatin
3 to 4 medium firm bananas, sliced
1 C. chopped pecans
2 pastry shells, baked (9 inches)
Whipped topping, optional
Ina saucepan, combine sugar and flour. Stir in pie filling and pineapple.
Bring to a boil over medium heat,; cook and stir for 2 minutes or until thickened. Remove
from the heat; stir in gelatin. Cool. Stir in the bananas and pecans. Pour into pie
shells. Refrigerate for 3 hours. Garnish w/ whipped topping if desired. YIELD: 2 pies (6-8
servings each).
This one sent in by
kitiara_1!
"Hi... I have a GREATTTTT recipe!! I have to give proper credit, where
credit is due. This is from an old friend, she gave it to my family in 1983. It's a
FABULOUS pecan pie! yummmmmmm
2 pie crusts (( NOT deep dish ))
2 cups pecans, quartered
4 eggs beaten
1 Cup Sugar
1 Cup Dark Karo/Caro Syrup
1 Stick UNSALTED butter
1 Teaspoon vanilla
Preheat the oven 350 degrees
Combine eggs, sugar, syrup then mix in butter, vanilla and nuts
Fill shells (( NOT deep dish pie shells ))
Bake for 350 degrees for 30 minutes, then turn oven down to 225 degrees
and bake another 10 minutes, then cool!
Mock Apple Pie
Thanks again to natalieaed!
2 cups water
2 tsp. cream of tarter
1 1-2 cups sugar
25 crackers (ritz preferred)
Stick of butter
cinnamon
Bring to a boil first three items, drop in crackers. Place in uncooked
pie shell. Spinkle with cinnamon. Put dabs of butter or oleo on top.
Bake at 350 deg. for about 30 min until golden brown. |
