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Brownie Pecan Pie
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3/4 cup melted butter
3/4 cup packed brown sugar
1 Tablespoon self-rising flour
3/4 cup light corn syrup
1 teaspoon vanilla
2 eggs
2 cups pecans
1 package brownie mix and ingredients listed on the box
2 frozen deep dish pie shells

Preheat oven to 350 degrees.

Place brown sugar in a large bowl and work out lumps. Add flour and stir together until the flour disappears. Add corn syrup and vanilla. Stir until thoroughly until combined. Add melted butter. Fold into mixture until it disappears.

Loosely beat two eggs in a separate bowl and fold into mixture until the eggs disappear. Stir in pecans and set aside.

Prepare brownie batter as instructed on package.

Remove two frozen pies shells from freezer and divide brownie batter evenly between the two. Spoon pecan pie mixture evenly between the two pie shells.Bake for about 35 minutes. Remove from oven and cool.

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Pumpkin-Ginger Pie with Marshmallow Topping
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Crust:
1 box Pillsbury refrigerated pie crusts, softened as directed on box

Streusel:
1/2 cup crushed gingersnap cookies (9 cookies)
1/4 cup chopped pecans
2 tablespoons packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened

Filling:
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 cup evaporated milk
1/2 cup packed light brown sugar
2 teaspoons grated fresh gingerroot
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 eggs, slightly beaten

Topping:
2 to 2 1/2 cups miniature marshmallows

Heat oven to 425 degrees. Place cookie sheet on middle oven rack. Unroll pie crust in 9-inch glass pie plate as directed on box for one-crust filled pie. In small bowl, mix streusel ingredients. Sprinkle streusel in crust-lined pie plate.

In large bowl, mix filling ingredients. Pour into pie crust on top of streusel. Place pie plate on cookie sheet in oven. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 35 to 45 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 3 hours.

Just before serving, set oven control to broil. Spread marshmallows evenly over top of pie, completely covering filling. Broil pie with top about 5 inches from heat about 30 seconds, watching carefully, until marshmallows are lightly browned. Marshmallows will brown quickly. Cover and refrigerate any remaining pie.

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Sour Cream Pie
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Two 9-inch pie shells
1/2 cup butter
4 eggs
2 cups sugar
1 1/2 cups sour cream
1 teaspoon cinnamon
1 cup chopped walnuts
2 cups raisins

Melt butter.

Separate eggs and beat egg yolks.

Add sugar to yolks; add melted butter and cream with walnuts, raisins and cinnamon. Beat well. Pour into uncooked pie shells and bake in 350 degree oven for 40 minutes, or until pie is firm in center.

Top with egg whites beaten with 1/4 cup sugar and 1/4 teaspoon cream of tartar. Bake 15 minutes or until brown.

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Chocolate Peanut Butter Mousse Pie
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1 (14-ounce) can Eagle BrandŽ Sweetened Condensed Milk, divided
2/3 cup semi-sweet chocolate chips
1 (9-inch) graham cracker crust
1 (8-ounce) package cream cheese, softened
1 cup creamy peanut butter
2 cups frozen whipped topping, thawed

Combine 1/3 cup sweetened condensed milk and chocolate chips in microwave-safe bowl. Microwave on high 30 seconds. Stir until smooth. Place 2 tablespoons chocolate mixture in small resealable plastic bag for drizzle. Spread remaining chocolate mixture evenly onto bottom of pie crust. Chill 10 minutes.

Beat remaining sweetened condensed milk, cream cheese and peanut butter in large bowl with electric mixer until smooth. Fold in whipped topping. Spoon over chocolate layer. Cut corner off bag with reserved chocolate mixture. Drizzle over pie.

Freeze 1 hour or until firm.

Can be made ahead and kept in freezer. Transfer from freezer to refrigerator 30 to 45 minutes before serving.

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Peanut Butter Pie
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1 cup powdered sugar
1 cup creamy peanut butter
8 ounces cream cheese, softened
1 (14-ounce) can sweetened condensed milk
12 ounces frozen whipped topping, thawed
2 (6-ounce) graham cracker crusts
20 teaspoons chocolate sundae syrup

Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add milk; beat until combined. Fold in whipped topping. Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges; drizzle with chocolate syrup.

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Coconut Flan Pie
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Single Crust Pie Crust
3/4 cup lite coconut milk
1 (14-ounce) can Eagle BrandŽ Sweetened Condensed Milk
3 large eggs
1/4 cup water
1 teaspoon vanilla extract
1 cup flaked coconut

Heat oven to 400°F. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Flute edges. Thoroughly prick bottom and sides with fork to prevent shrinking. Bake 10 minutes. Reduce oven temperature to 350°F.

Combine coconut milk, sweetened condensed milk, eggs, water and vanilla in blender container. Process 1 minute or until blended. Add coconut. Process for 30 seconds. Pour into partially baked pie crust.

Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Chill 2 hours.

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Kiwi Limeade Pie

6 tablespoons coarsely chopped macadamia nuts
1 9-inch baked pastry shell
1 6-ounce can frozen limeade concentrate, thawed
1 4-serving-size package vanilla instant pudding and pie filling mix
2 8-ounce packages cream cheese, softened
3/4 cup powdered sugar
3 medium kiwifruit, peeled, halved lengthwise and sliced
1 6-ounce carton lime low-fat yogurt
1 1/2 cups frozen whipped dessert topping, thawed

Sprinkle 2 tablespoons of the macadamia nuts in the bottom of the pastry shell.

In a small bowl, whisk together limeade concentrate and vanilla pudding mix.

In a medium mixing bowl beat cream cheese with an electric mixer for 30 seconds. Beat in powdered sugar. Add limeade mixture and beat well. Transfer 3/4 cup of the mixture to another medium bowl; set aside. Spoon remaining mixture into the pastry shell. Top with two of the kiwifruit.

Beat yogurt into the reserved 3/4 cup cream cheese mixture until combined. Fold in whipped topping. Spoon over filling in pastry shell. Cover and chill 8 to 24 hours. Garnish with remaining kiwifruit and nuts. Makes 8 servings.

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Chocolate Silk Pie

1 unbaked pastry shell (9 inches)
1 jar (7 ounces) marshmallow creme
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter, cubed
2 ounces unsweetened chocolate
2 tablespoons strong brewed coffee
1 cup heavy whipping cream, whipped

TOPPING:

1 cup heavy whipping cream
2 tablespoons confectioners' sugar
Chocolate curls, optional

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

Meanwhile, in a heavy saucepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust.

For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate for at least 3 hours before serving. Garnish with chocolate curls if desired. Yield: 6-8 servings.

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Millionaire's Pie

Pastry for Single-Crust Pie
3 eggs
1 cup white corn syrup
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1 6-ounce package (1 cup) semisweet chocolate pieces
1 cup flaked coconut
1 cup walnut or pecan pieces
Whipped cream (optional)
Toasted flaked coconut (optional)

Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.

In a medium bowl, combine eggs, corn syrup, granulated sugar, brown sugar, butter, vanilla, and salt.

In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and walnut pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.

Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or until set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut.

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Fantasy Chocolate Pie

Pastry for Single-Crust Pie
3 eggs
1 cup white corn syrup
1/2 cup granulated sugar
1/3 cup butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup milk chocolate pieces
1/2 cup semisweet chocolate pieces
1/2 cup semisweet and white chocolate swirled pieces
1 cup flaked coconut
1/2 cup pecan pieces
1/2 cup slivered almonds
Whipped cream (optional)
Toasted coconut and/or semisweet chocolate curls (optional)

Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.

In a medium bowl, combine eggs, corn syrup, granulated sugar, butter, vanilla, and salt.

In pastry shell, layer milk chocolate pieces, semisweet chocolate pieces, semisweet and white chocolate pieces, 1 cup coconut, pecans and almonds. Slowly pour egg mixture over all, allowing egg mixture to sink down into filling. To prevent overbrowning, cover edge of pastry shell with foil.

Bake the pie in a 350 degree oven for 30 minutes. Remove the foil; bake for 20 to 25 minutes more, or until the center of pie appears set when gently shaken. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut and/or chocolate curls.

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Sugar Pie

2 cups brown sugar
1 tablespoon flour
1 cup light whipping cream
1 cup milk
1 teaspoon butter
1/2 teaspoon vanilla
1 prepared pie crust

Combine sugar and flour. Stir in butter, milk, cream, and vanilla. Simmer until it slightly thickens, mixing occasionally so it does not burn. Line pie plate with pastry. Pour mixture into pastry and bake at 350 degrees for 30 to 40 minutes. Filling will be firm, like jelly, but may also have some liquid on top which will thicken as it cools. Makes one shallow-dish pie.

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Brown Sugar Pie

1 cup light brown sugar
1/2 cup granulated sugar
2 tablespoons flour
Dash salt
2 eggs beaten
1/2 teaspoon butter flavoring
1 teaspoon vanilla
2/3 cup milk
1 piecrust, unbaked

Mix all ingredients until creamy. Pour into piecrust. Bake at 300 degrees for 30 minutes or until set.

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Kool-Aid Pie

1 package unsweetened Kool-Aid
1 can (14 oz.) sweetened condensed milk
1 8-ounce container Cool Whip
1 graham cracker pie crust

Mix together Kool-Aid and milk. Add Cool Whip. Pour into pie shell and refrigerate, about 1 hour.

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Coconut Cream Pie

1 9-inch pie shell, baked
1 (5 ounce) package instant vanilla pudding mix
1 1/2 cups cold milk
1 1/2 cups flaked coconut
1 (8 ounce) container Cool Whip, thawed

In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the Cool Whip into the pudding. Pour the combination into the prepared pie crust. Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.

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Old Fashioned Peach Cobbler

For the crust:

2 2/3 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
12 tablespoons chilled, unsalted butter, cut into pieces
4 tablespoons vegetable shortening, cut into pieces
6 to 8 tablespoons Ice water

For the filling:

8 cups fresh peaches, sliced
2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/3 cup butter

Mix flour, sugar and salt in large mixing bowl. Add butter and shortening. Using a pastry blender or 2 knives, cut butter and shortening into flour until mixture resembles coarse meal. Drizzle 6 tablespoons ice water over mixture. Kneed with your handss just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.

Roll out dough on lightly floured work surface as for a pie, but cut it into an 8-inch square and set aside. Save remaining dough and set it aside also.

Preheat oven to 475 F.

Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch oven. Allow to sit until sugar is dissolved and a syrup forms. Over medium heat, bring the peach mixture to a boil, then reduce heat to low and cook until tender, about 10 minutes. Remove from heat and add butter; stir in melted butter.

Spoon half the peach mixture into a lightly buttered 8-inch square Pyrex dish. Cover with the pastry square. Bake for 12 to 14 minutes, or until lightly browned. Spoon the remaining peach mixture over the baked pastry.

Roll out the remaining pastry, and cut into strips about an inch wide. Arrange strips in a loose lattice weave over the peach mixture. Bake an additional 15 to 20 minutes or until browned.

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Buttermilk Pie

1 unbaked pie shell
4 eggs beaten
1/2 cup buttermilk
1/2 stick of butter, melted
1 teaspoon vanilla
1 tablespoon flour
1-1/2 cups sugar

Put eggs in mixing bowl. Add and mix remaining ingredients. Bake in uncooked shell at 350 degrees for about 45 minutes or until done.

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Chocolate Pecan Pie

3 eggs
1/2 cup sugar
1 cup white corn syrup
1/2 teaspoon salt
1 teaspoons vanilla extract
1/4 cups melted butter
1 cups pecans
3 tablespoons semisweet chocolate chips
Plain pastry shell

Preheat oven to 350 degrees. In a medium sized bowl, beat together eggs, and then add in sugar, mix well. Mix in corn syrup, salt, vanilla, and butter. Place pecans and chocolate chips in pie shell. Add mixture. The pecans will rise up to the top when baking. Bake in a 350 degrees oven for 50-60 minutes.

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Lemon Meringue Pie

1-1/4 cups sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups water
3 eggs, separated
Zest from 1 medium lemon
1/3 cup fresh lemon juice (juice from 1-1/2 medium lemons)
1 tablespoon butter
1 baked, cooled 9-inch pie shell

Preheat oven to 350°F.

Combine the sugar, flour, salt and water in a heavy saucepan. Stir constantly over medium-high heat until mixture boils. Boil, stirring constantly and vigorously, for 1 minute. Remove from heat.

Slightly beat the egg yolks in a bowl with a fork. Mix about one-third of the boiled mixture with the egg yolks; then pour the egg yolk mixture back into the pan with the boiled ingredients, and cook for 1 more minute, stirring constantly and, again, vigorously. Remove from heat, and add the butter.

Add the lemon zest and lemon juice. Stir to mix thoroughly.

Pour into cooled, baked 9-inch pie crust and top with meringue (recipe follows), sealing meringue to edge of pastry. Bake in a 350°F oven 12 to 15 minutes or until nicely browned.

Meringue:

3 egg whites, at room temperature
6 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar

Beat the egg whites at high speed with an electric mixer until soft peaks form. With mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Beat in the vanilla. Pile atop pie, and bake at 350°F for 12 to 15 minutes, or until lightly browned.

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German Chocolate Pie

1 (4-ounce) package sweet baking chocolate
1/4 cup butter or margarine
1 (12-ounce) can evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
2/3 cup flaked coconut
1/3 cup chopped pecans
1 unbaked 9-inch pie shell

Combine baking chocolate and butter in a medium saucepan; cook over low heat, stirring until chocolate melts. Remove from heat, and gradually stir in evaporated milk; set aside.

Combine sugar, cornstarch, and salt in a large bowl; add eggs and vanilla, mixing well. Gradually stir in chocolate mixture, using a wire whisk. Pour mixture into unbaked pastry shell, and sprinkle with coconut and chopped pecans.

Bake at 375° for 45 minutes. (Pie may appear soft, but will become firm after cooling.) Cool at least 4 hours.

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Fried Dried Apple Pie

2 pounds dried apples, sliced
3 cups boiling water
1 cup sugar
2 cups flour
2 teaspoons baking powder
1/4 cup shortening
1/2 cup buttermilk

Cook apples in boiling water until soft. Add sugar. Chill.

Mix together flour, baking powder and salt. Cut in shortening. Add buttermilk. Roll thin. Cut dough round, using a saucer. Cover one half of each round with apples. Fold and press together with fork. Fry in skillet, over medium heat, with small amount of shortening until browned on both sides.

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Pecan Pie

1 cup sugar
1/2 cup corn syrup
1/4 cup butter, melted
3 eggs, well beaten
1 cup pecans
1 9-inch pie shell

Mix sugar, corn syrup, and butter; add eggs and pecans. Pour into pie shell. Bake at 350 degrees for 40 minutes.

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Basic Cream Pie

2 tablespoons butter
1/4 cup cornstarch
3/4 cup sugar
1/4 teaspoon salt
2 cups milk
2 egg yolks, beaten
1 teaspoon vanilla

Melt butter. Blend in cornstarch, sugar, and salt. Gradually add milk. Heat to boiling over direct heat. Stir into slightly beaten egg yolks. Return to heat and cook two minutes, stirring constantly. Add vanilla. Cool thoroughly.

NOTE 1: This is a recipe that I have used for at least the last 40 years. I now substitute Splenda for the sugar and usually serve it as a pudding, in which case I add the whole egg in place of the egg yolk.
NOTE 2: I now use the microwave to make this. The procedure is about the same with cooking time cut in half and you do not have to worry about scorching and you only have to stir about every minute or so. You can also use a double boiler but look at all the pots you have to clean!!
NOTE 3: You can make all kinds of pies/puddings from this recipe. I have added coconut, cocoa or chocolate, banana, macadamia nuts, and substituted brown sugar in place of the white sugar. I have even used 1 cup of lemon or lime juice in lieu of 1 cup of the milk with fantastic results. For the pie, just use your favorite prepared crust and add either meringue or whipped cream topping. You know the drill on this part.

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Chocolate Chess Pie

1 9-inch unbaked pasty shell
1/4 cup butter
1 1/2 squares unsweetened chocolate
1 1/2 cups sugar
1 tablespoon flour
1/2 cup undiluted evaporated milk
2 eggs
1 teaspoon vanilla

Heat oven to 350 degrees. Place butter and chocolate in a small saucepan over very low heat until melted, stirring constantly. Pour chocolate mixture into the mixing bowl; add sugar, flour, evaporated milk, eggs, salt and vanilla. Beat at moderate speed for 5 to 7 minutes unti thick and creamy. Scrap bowl occasionally with a rubber spatula. Pour chocolate mixture into pie shell and bake 40 to 45 minutes or until filling is firm. Filling will be puffy when taken from the oven and will fall as it cools. Serve cold.

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Strawberry Pie

1 9-inch baked pie shell
1 quart strawberries
3/4 cup sugar
4 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup water
3/4 cup heavy cream, whipped and sweetened to taste.

Wash, drain, and hull strawberries. Set aside enough whole strawberries to cover pie shell; cut others in half (you should have about a pint). Combine sugar, cornstarch, and salt in top of double boiler. Gradually add water mixing until smooth. If strawberries are not juicy, use 2/3 cup water. Add half of the strawberries. Place over boiling water and cook, stirring constantly until mixture thickens. Cover and continue cooking 10 minutes, stirring occasionally. Remove from heat; cool. Pour half the strawberry mixture into pie shell. Arrange the whole strawberries over mixture and then pour remaining half of strawberry mixture over all. Chill. Just before serving, top with whipped cream and garnish with additional strawberries.

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Old-Fashioned Sweet Potato Pie

3 large sweet potatoes
1 stick butter
3 eggs, beaten
2 cups sugar
1/2 cup heavy cream
3 tablespoons flour
1 tablespoon vanilla
1 unbaked pie shell

Bake sweet potatoes. Peel and mash potatoes with butter. Sprinkle flour over potatoes and mix well. Add sugar and stir in. Add eggs one at a time mixing well; add cream and vanilla. Mix well. Pour into pie shell.

Bake at 350 degrees until brown.

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Chocolate Meringue Pie

1 (9 inch) pie crust, baked
1 cup white sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 eggs, separated
1 cup milk
1 tablespoon butter
1 teaspoon vanilla extract
1/4 cup white sugar

Preheat oven to 400 degrees.

In a large microwave-safe bowl combine the 1 cup sugar, cocoa powder, flour, and salt. Mix well, then stir in egg yolks and milk. Whisk until all ingredients are thoroughly combined. Cook in microwave on high, whisking every 15 seconds, until mixture has the consistency of pudding. Stir in vanilla extract and butter. Pour mixture into baked pie shell.

Meringue: In a medium glass or metal bowl whip egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie filling covering completely. Bake in preheated oven for 5 to 6 minutes, until meringue is golden brown. Cool or chill before serving.

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Southern Style Spiked Chocolate Pecan Pie

9-inch pie crust in a deep dish pie plate
6 ounces semi-sweet chocolate, melted and cooled
4 large eggs
2/3 cup dark syrup
1 cup packed brown sugar
4 tablespoons unsalted butter, melted and cooled
1/3 cup bourbon
2 cups pecan halves

Preheat oven to 350 degrees.

Pour the melted chocolate into the bottom of the pie shell and spread into an even layer that just covers the bottom. Refrigerate until needed.

Whisk the eggs together until smooth. Whisk in the corn syrup, brown sugar and melted butter until smooth. Add the bourbon. Stir in the pecan halves.

Pour the filling into the chilled pie shell and place the pie plate onto a baking sheet. Bake for 40 to 45 minutes, or until the filling is puffed and risen and the crust is golden brown. Let cool to room temperature on a rack and serve with whiskey whipped cream.

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