Key Lime Pie

1 cup of freshly squeezed lime juice

4 egg yolks

2 cans sweetened condensed milk

Crust:

1 1/2 c. crushed graham crackers

1/3 c. sugar

6 T. butter, melted

1/2 tsp. cinnamon (optional)

Combine all the ingredients for the crust and press into a pie plate. Combine lime juice, egg yolks and sweetened condensed milk with a few drops of green food coloring if you'd like. Pour pie into crust and bake at 375 for 15 minutes. Cool before serving.

Sweet Potato Pie

• I never make Pumpkin Pie anymore when I can make this one, and nobody can tell the difference.
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• 1 1/2 pounds of sweet potatoes (I used three small ones).
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/2 cup milk
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pie crust
• Boil sweet potatoes whole in skin for 40 to 50 minutes, or until done. You can also cook them in the microwave, which is what I do. Run cold water over the sweet potatoes, and remove the skin. Break apart sweet potatoes in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees F for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Peach Cream Pie

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• I found this on Allrecipes.com and loved it. It is very easy and super yummy!!
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• 3/4 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 egg, lightly beaten
• 1/2 teaspoon vanilla extract
• 4 cups sliced peaches (about five peaches)
• 1 unbaked pie crust
• Crumb Topping:
• 1/3 cup all-purpose flour
• 1/3 cup white sugar
• 1 teaspoon ground cinnamon
• 1/4 cup butter, softened
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• Preheat oven to 400 degrees F. Whisk together the 3/4 cup sugar, the 2 tablespoons flour, and salt. Beat in the sour cream, egg, and vanilla. Stir in the sliced peaches. Pour the mixture into the pie crust. Bake in the preheated oven for 12 minutes. Reduce the oven temperature to 350 degrees F, and continue baking until the filling is set, about 30 minutes. Remove from oven. Raise oven temperature to 400 degrees F.Whisk together the 1/3 cup flour, 1/3 cup sugar, and cinnamon in a small bowl. Mix in the butter with a fork until mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie. Return the pie to the preheated oven and bake until topping is golden, about 10 minutes. Let pie cool slightly before slicing.

Lemon Meringue Pie

1 1/2 c. sugar

3 T. flour

3 T. cornstarch

3 eggs

2 T. butter

2 tsp. finely shredded lemon peel

1/3 c. lemon juice

Baked Pastry Shell

Meringue (recipe is at the end)

For filling, in a medium saucepan combine sugar, flour, cornstarch, and a dash of salt. Gradually stir in 1 1/2 cups water. Cook and stir over medium-high heat till thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat.

Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly. Gradually stir one cup of the hot filling into yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gradually stir in lemon juice, gently mixing well. Pour hot filling into baked pastry shell. Evenly spread meringue over hot filling; seal to edge. Bake in a 350 oven for 15 minutes. Cool on a wire rack. Cover and chill to sore.

Meringue:

3 egg whites

1/2 tsp. vanilla

1/4 tsp. cream of tartar

6 T. sugar

Bring egg whites to room temperature. In a mixing bowl combine egg whites, vanilla and cream of tartar.Beat with an electric mixer on medium speed about one minute or till soft peaks form (tips curl). Gradually add sugar, one tablespoon at a time, beating on high speed about 4 minutes more or till mixture forms stiff, glossy peaks and sugar dissolves. Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in pie recipe.

Chocolate Angel Pie

2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 c. sugar
1/2 c. chopped nuts
1 1/2 tsp. vanilla
1 pkg (4 oz) Baker's German Chocolate
2 T. water
1 cup. sweetened whipped cream
1 Heath candy bar

Beat egg whites with salt and cream of tartar until foamy. Add sugar gradually, beating until stiff peaks hold. Fold in nuts and 1/2 tsp. vanilla. Spread in 8 in pie plate, building up sides. Bake at 300 degrees for 50 minutes. Cool.
Melt chocolate in water over low heat, stirring constantly. Cool until thickened. Add remaining tsp. vanilla. Fold in half of whipped cream. Pile into meringue shell. Chill 3 hours. Put rest of whipped cream on top. Grate candy bar on top.

French Strawberry Glace Pie

Make Baked Pie Shell of desired size.
1 quart strawberries
1 cup water
1 cup sugar
3 T. Cornstarch
1 pkg. 30z cream cheese, softened

Wash, drain, and hull strawberries. Simmer 1 cup strawberries and 2/3 c. water about 3 min. Blend sugar, cornstarch and remaining 1/3 c. water; add to boiling mixture. Boil 1 minute, stirring constantly. Cool. Spread cream cheese over bottom of cooled baked pie shell. Save out 1/2 c. choice berries; put remaining 2 1/2 cups berries in baked pie shell. Cover with cooked mixture and garnish with the 1/2 c. berries. Refrigerate until firm--about 2 hours. Serve with sweetened whipped cream or ice cream.

Priscilla's Pie Crust

This makes one pie.

1 c. flour
1/2 tsp. salt
1/3 cup + 1 T. shortening (Crisco is best)
2 + Tb. water

1. Mix flour and salt in a mixing bowl.
2. Add shortening to mixture and cut in with a pastry cutter until particles of flour and shortening look like coarse corn meal.
3. Sprinkle with water, 1 T at a time. Mix water and flour with a fork. Try to only wet one area at a time and do not mix this area again. Dough should be just moist enough so that when you lightly gather it together into a ball it cleans the bowl.
4. Lightly flour pastry cloth and rolling pin cover.
5. Place dough in the center of cloth and flatten with your hand.
6. Roll out dough in to a circle not quite 1/8 inch thick.
7. Keep pastry circular and roll it about 1 inch larger all around than inverted pie pan.
8. Fold pastry in half, and then into fourths.
9. Unfold and ease pastry loosely into pan, being careful not to stretch. This can be accomplished by pushing dough in rather than pulling it out.
10. Fold over edge and finish with desired trim.

Chicken Pot Pie

1 lb. chicken or turkey, cooked and cubed
2 medium carrots, chopped
1 rib celery, chopped
1 c. frozen peas
1/3 c. butter
one medium onion
1/3 c. flour
2/3 c. milk
2 cubes chicken bouillon
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
Unbaked pie crust
1 T butter

Cook carrots and celery in a pot of water. Add peas to pot and simmer for one minute. Drain the water from the pan, reserving 2 cups of the water and set it aside. Make a white sauce by cooking the onions in 1/3 cup butter until soft. Stir in flour; slowly whisk in reserved water and milk. Stir in soup bouillon, salt, pepper and nutmeg. Simmer sauce until thick; remove from heat. Set aside.

Center pie crust in 9 inch pie plate. Spread cooked chicken and vegetables into crust, then pour the sauce over it. Center second pie crust over pie; fold over edges and pinch with a fork to seal and prick holes in top of crust. Bake in a 425 oven for 20 minutes. Cover edges of pie with aluminum foil and bake an additional 10-15 minutes or until crust is golden brown. Rub one T butter over top of hot crust. Cool for 10 minutes before cutting.

Kristy's German Chocolate Pie

3 T. melted butter
2 T. sugar
1/2 box vanilla wafers
1/3 c. evaporated milk
1/3 c. sugar
1 beaten egg yolk
1 sm pkg. instant vanilla pudding
1/2 tsp. vanilla
2 T butter
1/2 tsp. vanilla
1/3 c. coconut
1/3 c. chopped nuts
1 sm pkg instant chocolate pudding mix
2 env. whipped topping (dry)
2 2/3 c. milk

Combine vanilla wafers (crushed) with 2 T sugar and melted butter. Press into 9 inch pie plate. Cook and stir evaporated milk, 1/3 c. sugar, egg yolk, 2 T butter and 1/2 tsp. vanilla over medium heat until thick 3-5 min. Cool. Add coconut and nuts. Spread evenly into pie crust. Combine chocolate and vanilla pudding mixes with whipped topping, milk, and 1/2 tsp. vanilla. Mix for two minutes. Pour over coconut mix. Top with whipped cream sweetened with 1/4 c. powdered sugar. Add 1/2 tsp. vanilla to whipped cream.

Toll House Pie

2 eggs
½ cup flour
½ cup sugar
½ cup packed brown sugar
1 cup butter, melted and cooled to room temperature
1 cup chocolate chips
1 cup chopped pecans or walnuts
1 unbaked pie shell
Whipped cream or ice cream (optional)

Preheat oven to 325. In large bowl, beat eggs until foamy, beat in flour, sugar and brown sugar unit well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell. Bake at 325 for one hour. Makes on pie. Remove from oven and serve with whipped cream or ice cream.

Banana Cream Pie

¾ cup sugar
¼ cup cornstarch or ½ cup of flour
3 cups milk
4 eggs
1 tablespoon butter
1 ½ tsp. Vanilla
3 medium bananas
Baked pie crust

For filling, in a medium saucepan combine sugar and cornstarch or flour. Gradually stir in milk. Cook and stir over medium-high heat until mixture is thickened and bubbly. Reduce heat, cook and stir for 2 minutes more. Remove from heat. Separate egg yolks from whites. Beat yolks lightly with a fork. Gradually stir about 1 cup of the hot filling into yolks. Return all to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla. Cut about three bananas into small slices and spread in the bottom of the cooked pie crust. Pour the pie filling over the bananas and gently stir it around in the pie crust careful not to break the crust. Cover and refrigerate for about four hours before you are ready to serve. Serve with whipped cream.

Michelle's Peach Glaze for Pie

1 c. sliced peaches
Blend in a blender until smooth. Add 2/3 c. water or enough to make 1 1/2 c. Blend. In a microwave safe bowl, mix 2/3 c. sugar and 2-3 heaping T. cornstarch. Add peach puree. Microwave 3-5 min. stirring every minute until thick.

Caramel Apple Pie from the Greenery Restaurant Ogden, UT

5 apples cut, peeled and sliced
1/2 c. water
1 c. sugar
2 T. tapioca
1 tsp. cinnamon
1/4 tsp. nutmeg

Topping:
7 oz sweet condensed milk
1/4 c. sugar
1 T. brown sugar
1/4 c. corn syrup
2 tsp. butter
1/4 tsp. vanilla
1 c. chopped nuts

In a saucepan, combine apples, sugar and water and cook until tender. Cool mixture. Add tapioca, cinnamon and nutmeg. Pour into an unbaked pie shell. Put the top of the pie on and moisten the top with milk. Make slits in the top of the pie and bake for 40 minutes at 375. To make the topping combine everything but the nuts. Heat until smooth and no lumps. Add nuts and stir gently. Spread the mixture on semi cooled pie and bake again for 5 min. at 375.

Megan's Instant Pumpkin Chiffon Pie

2 pkg. (3 3/4) Jello Vanilla Instant Pudding
1 1/3 c. milk
1 can 16 oz pumpkin
1 1/2 tsp. pumpkin pie spice
4 cups(9 oz) Cool whip or whipped cream
1 baked pie shell (or graham cracker crust)

Add pudding mix to milk. Beat 30 seconds. Blend pumpkin spice and two cups cool whip. Pour in shell. Chill. Top with remaining cool whip and pecans.
Don't be deceived...it's not just any old pumpkin pie!!

Mom's Pie Crust

2 1/2 c. flour
1 c. shortening
1 tsp. salt
Blend together with a pastry cutter. Then add:
1 egg
1 T. vinegar
4 T. cold water

Roll out into pie crusts and bake at 350 degrees or 375.