For baby showers, first birthdays,
you'll find on this page:
Double Layer Chocolate Cream Pie
Lemon Meringue Pie
Strawberry Rubard Pie
- 1 ready
made piecrust or 1/2 piecrust
- 4 eggs
- 1 c.
c. dark corn syrup
- 1 tsp.
- 1 c.
a ready made piecrust, place it in a 9" pie plate, if not,
roll dough to a 13" round and place into pie plate. Beat
eggs and stir in sugar, flour, salt, corn syrup and vanilla.
Pour mixture into pie shell and arrange pecan halves on top.
You may also chop pecans and add these to the sugar mixture.
Bake at 350 degrees for 45 minutes or until center is almost
set, but still soft. (Filling will set as it cools.) Serve with
bourbon flavored whipped cream.
Layer Chocolate Creme Pie
- 4 oz.
cream cheese, softened
- 1 T.
milk or half and half
- 1 T.
- 1 8oz.
container of whipped topping
- 1 prepared
chocolate flavor crumb crust
- 2 c.
milk or half and half
- 2 -
4 serving size packages of chocolate flavor instant pudding
cheese, 1 T. milk and sugar in large bowl with wire whisk until
smooth. Gently stir in 1-1/2 c. whipped topping. Spread onto
crust. Pour 2 cups of milk or half and half into a bowl.
Add pudding. Beat with wire whisk until well blended. Immediately
stir in remaining whipped topping. Spread over cream cheese
layer. Refrigerate 4 hours or until set. Garnish with whipped
cream if desired.
way to make this particular pie is to purchase a ready-to-bake
pie shell, lemon meringue pie filling (by Jello or other brand)
pie shell as directed and make your pie filling according to
package. Combine 4 egg whites and 1 tsp. of vanilla in large
bowl. Beat at high speed of electric mixer until soft peaks
form. Beat in 6 tablespoons sugar, 1 tablespoon at a time. Beat
well after each addition. Continue beating until stiff peaks
form. Spread over filling, covering completely and sealing to
edge of pie. Bake at 350°F for 10 to 15 minutes, or until meringue
is golden. Cool to room temperature before serving.
- 4 cups
fresh cut rhubarb (1/2-inch pieces)
- 3 cups
cups granulated sugar
cup plus 1/4 cupall-purpose flour
- 2 tbsp
plus 1-1/2 tsp quick-cooking tapioca
- 1 egg,
- 1 tbsp
either purchase a package of top and bottom ready-to-bake or
make your own to fit a 9-inch pie. Do not bake. Heat oven to
425°F. For filling, combine rhubarb and strawberries in large
bowl. In a medium bowl, combine 1-1/3 cups sugar, flour, tapioca,
orange rind, cinnamon and nutmeg. Stir well and add to rhubarb.
Toss to cover fruit. Spoon filling into unbaked pie crust..
Place top curst onto filled pie. Trim crust 1/2 inch beyond
edge of pie plateand fold top edge under bottom crust. Flute
edges. Cut slits in top crust to allow steam to escape. If desired
brush top crust with egg to glaze and sprinkle with 1 tablespoon
sugar. Bake at 425°F for 40 to 50 minutes, or until filling
in center is bubbly and the crust is golden brown. Cover edges
with foil, if necessary, to prevent over browning.
purchase ready to bake pie crusts (top and bottom) or make your
own to fit 9" pie plate. Place one crust in bottom of pie
plate and prepare your filling.
- 9 cups
sliced, peeled apples -about 3 lbs or 9 medium apples
cup granulated sugar
cup firmly-packed brown sugar
- 3 tbsp
all ingredients except the apples in a large bowl, add apples
and toss to coat. Bake at 425°F (220°C) for 40 minutes or until
apples are tender and filling in center is bubbly. Cover pie
with foil, if necessary, to prevent over browning. Cool toand
serve. Delightful with vanilla ice cream!