Toll-House Pies

• 30 graham cracker crusts
• 3 sticks margarine
• 4 eggs
• 1 1/3 cups sugar
• 1 1/3 cups brown sugar
• 1 cup flour
• 2-12 ounce packages chocolate chips
• 2 ½ cups chopped nuts


1. Melt margarine for 1 minute.
2. Let stand in microwave for 15 minutes.
3. After 15 minutes beat in eggs one at a time.
4. Add the rest of ingredients in the order listed.
5. Bake at 325°F for 37 minutes.

Pumpkin Chiffon Pie

• ¾ cup brown sugar
• 1 envelope unflavored gelatin
• ½ tsp salt
• ½ tsp nutmeg
• 1 tsp cinnamon
• ½ tsp ginger
• 3 slightly beaten egg yolks
• ¾ cup milk
• 1 ¼ cups canned or mashed pumpkin
• 3 egg whites
• 1/3 cup granulated sugar
• 1 9 inch pie crust or graham cracker crust

1. In saucepan, combine brown sugar, gelatin, salt, and spices.
2. Combine egg yolks and milk; stir till mixture comes to a boil.
3. Remove from heart; stir in pumpkin.
4. Chill till mixture mounds slightly when spooned. (Test every now and then - don't let it get too stiff.) Beat egg whites till soft peaks form.
5. Gradually add granulated sugar, beating to stiff peaks.
6. Fold pumpkin mixture thoroughly into egg whites.
7. Turn into crust.
8. Chill firm, garnish with whipped cream and you can drizzle caramel sauce over top of cream if desired.

Lemon Cream Pie

(a variation of the lemon meringue pie below)

• 1 (9-inch) Baked Pie Shell
• 1 ¾ cups sugar
• 6 Tbs all-purpose flour
• ¼ tsp salt
• 4 egg yolks
• 1 ¾ cups water
• 1 Tbs butter
• 1 Tbs finely shredded lemon peel
• ½ cup lemon juice

Directions

1. Prepare baked pie shell and set aside.
2. In a medium saucepan, combine sugar, cornstarch, flour and salt.
3. In a medium bowl, beat egg yolks and water until smooth.
4. Gradually stir into sugar mixture.
5. Stir constantly over medium heat until mixture thickens and comes to a full boil.
6. Stir and boil 1 minute. Remove from heat.
7. Stir in butter, lemon peel and lemon juice.
8. Pour into baked pie shell.
10. Bake as directed. Cool 2 hours. Place plastic wrap on surface of pie filling to prevent a film from forming while the pie is cooling.
11. Spread, pipe, or spoon sweetened whipped cream over cooled filling.
11. Refrigerate until ready to serve.

Lemon Meringue Pie

• 1 (9-inch) baked pie shell
• 1 ¾ cups sugar
• 6 Tbs all-purpose flour
• ¼ tsp salt
• 4 egg yolks
• 1 ¾ cups water
• 1 Tbs butter
• 1 Tbs finely shredded lemon peel
• ½ cup lemon juice
• Meringue topping, below


1. Prepare baked pie shell and set aside.
2. In a medium saucepan, combine sugar, cornstarch, flour and salt.
3. In a medium bowl, beat egg yolks and water until smooth.
4. Gradually stir into sugar mixture.
5. Stir constantly over medium heat until mixture thickens and comes to a full boil.
6. Stir and boil 1 minute. Remove from heat.
7. Stir in butter, lemon peel and lemon juice.
8. Pour into baked pie shell.
9. Immediately prepare meringue topping and top pie as directed.
10. Bake as directed. Cool 2 hours.
11. Refrigerate until ready to serve. Refrigerate leftover pie.

Meringue Topping
• 4 egg whites
• ¼ tsp cream of tartar
• ½ cup superfine or granulated sugar

Directions

1. Preheat oven to 400°F.
2. Combine egg whites and cream of tartar in a small bowl.
3. Beat with electric mixer on medium speed until soft peaks form, about 1 minute.
4. Increase speed to high and gradually add sugar 1 tablespoon at a time.
5. Beat until stiff peaks form and sugar is dissolved. Total beating time on high speed should be 3 to 4 minutes.
6. Immediately spoon meringue carefully around edge and in center of hot pie filling.
7. Spread over filling.
8. With narrow spatula or knife, seal meringue to rim of pie shell or crumb crust. This helps prevent shrinkage of topping during baking.
9. Use the knife or spatula to swirl meringue slightly but do not make high peaks.
10. Or, spoon meringue into a pastry bag fitted with a star tube. Pipe stars or rosettes over entire surface of filling or pipe a lattice pattern.
11. Bake about 5 minutes until golden brown.

Variations
Coconut Meringue Topping: Sprinkle ¼ cup flaked or shredded coconut over meringue before baking
Nut-Topped Meringue: Sprinkle 1 tablespoon finely chopped nuts over meringue before baking.
Chocolate-topped Meringue: Sprinkle 2 teaspoons chocolate candy sprinkles over meringue before baking.

Apple Crisp

• 1 1/3 cups all-purpose flour
• 1 1/3 cups rolled oats
• ¾ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 cup packed brown sugar
• 1 cup butter
• 5 1/3 cups peeled, cored and slice apples

Directions

1. Preheat oven to 350°F.
2. In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar.
3. Cut butter into mixture until crumbly.
4. Take half of the mixture and pat it into the bottom of 7x11 inch baking dish.
5. Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
6. Bake at 350°F for 45 to 50 minutes or until apples are tender.

Fruit Pizza

• 2 tubes of Pillsbury sugar cookie dough
• 8 ounce cream cheese (softened)
• 1 cup powdered sugar
• 12 ounce cool whip
• Fruits to your liking

Directions

1. Mix cookie mix and spread on a 12x15 pan.
2. Bake at temp on package until barely light brown, about 10-12 minutes.
3. Mix cream cheese with powdered sugar.
4. Add cool whip.
5. Spread on cooled cookie crust.
6. Top with small bits of diced fruit like kiwi, pineapple, strawberries, blueberries, mandarin orange or banana.
7. The key is to let the cream cheese mixture sit on the crust for a good number of hours before serving. Overnight works well. Otherwise, the crust is too hard.

Cheesecake

3 eggs
2 eight ounce packages cream cheese, softened
¾ cup sugar
1 tsp vanilla

Graham Cracker Crust:
1 package crushed graham crackers
¼ cup sugar
¼ cup softened butter

Directions

1. Beat eggs and cream cheese.
2. Stir in sugar and vanilla.
3. Pour into unbaked 9” graham cracker crust.
4. Bake at 350°F for 30 minutes. (In the meantime, prepare the topping.)

Topping
1 cup sour cream
¼ cup sugar
1 tsp vanilla

5. Remove from oven and spread on topping. Bake at 400°F for 5 minutes.




Top cheesecake with canned pie filling or fresh fruit thickened with 2 Tbsp sugar and 1 Tbsp cornstarch.

Key Lime Pie

Crust

16 graham crackers- crushed (coconut cookies work as well)
3 tablespoons sugar
1 cube of melted butter

Mix and press into a nine inch pie pan. Bake at 350°F in the oven for ten to twelve minutes. Then cool.

Filling

4 large egg yokes
1 (14oz) can sweetened condensed milk
½ cup fresh lime juice
2 teaspoons grated lime peel

1. Mix yokes until thick and light yellow. Do not over mix.
2. Add sweet condensed milk, turn speed to low and add ½ of the lime juice.
3. Once incorporated, add remaining lime juice and zest. Blend for a few seconds.
4. Pour into pie plate/crust and bake at 350°F for twelve minutes.
5. Serve with real whipped cream.

Cream Cheese Pie

• 8 oz pkg cream cheese (softened at room temperature)
• 1 can condensed milk
• 1/3 cup lemon juice (fresh or bottled)
• 1 teaspoon vanilla

Directions

1. Beat in a mixer in the following order: cream cheese, condensed milk, lemon juice, and vanilla. Each of these above ingredients added after each has been mixed well. This will make it light and airy.
2. Place in graham cracker pie crust and refrigerate.
3. Top with cherry pie filling or whatever your preference or leave plain.

Streusel Pumpkin Pie

1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
2 egg yolks
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
2 egg whites
1 (9 inch) unbaked pie shell
2 Tbs all-purpose flour
¼ cup packed brown sugar
1 ¼ tsp cinnamon
2 Tbs butter, chilled
1 cup chopped walnuts

1. Preheat oven to 425°F (220°C).
2. In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
3. Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
4. Reduce the heat to 350°F (175°C). Bake an additional 40 minutes, or until set.

Sopapilla Cheesecake Pie

compliments of allrecipes.com :)

2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey
Directions

Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Reese's Peanut Butter Pie

2 Oreo or chocolate pie crusts

Mix together:
1 c creamy peanut butter
1/2 c powdered sugar
1/2 c granulated sugar

Then heat up in microwave to easily pour into the pie crusts.

Make 1 large instant pudding using the pie recipe, which uses less milk.

Layer half of the pudding onto each peanut butter layer in the pies.

Chill until pudding is firm.

Top each pie with half a tub of cool whip, then add broken-up or crumbled Reese's.

Refrigerate and serve or freeze for later.

Mile-High Fudge Brownie Pie

4 squares BAKER's semi-sweet baking chocolate
1/2 cup butter or margarine
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup flour
2 cups cold milk
2 pkg. (4 serving size each) Jell-O chocolate flavor Instant Pudding & Pie Filling
1 tub (8 oz) Cool Whip, thawed, divided

PREHEAT oven to 350 degrees F. Microwave chocolate and butter in large microwaveable bowl on High 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; stir until well blended. Add eggs and vanilla; mix well. Stir in flour until well blended. Spread into greased 9-inch pie plate.

BAKE 30 min. or until toothpick inserted in center comes out clean. Cool completely on wire rack. Scoop out center of brownie with spoon, leaving ½-inch-thick rim around edge and thin layer of brownie on bottom. Reserve removed brownie pieces for later use.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping and all but ½ cup of the reserved brownie pieces. Spoon into brownie crust; top with remaining whipped topping and remaining ½ cup brownie pieces. Refrigerate 2 hours or until set. Store leftover pie in refrigerator.

submitted by David Shumway

Decadent Brownie Pie

2/3 cup butter or marg, softened
1 ¼ cup sugar
½ cup corn syrup
2 eggs
1 ¼ cup flour
½ cup baking cocoa (I used Hershey’s Special Dark)
½ t salt
3 tablespoons milk
2 cups chopped walnuts

Ganache:
1 cup whipping cream
8 squares (1 oz each) semisweet chocolate, chopped or broken into pieces

Cream butter and sugar. Add corn syrup. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, salt and add to creamed mixture alternately with the milk. Fold in walnuts. Spread into a greased 10 inch spring form pan. (Or line a 9 x 9 square with foil and grease well) bake at 325 degrees for 55-60 minutes or until a toothpick inserted 1 in. from the side comes out clean. Cool on a wire rack.

For Ganache, bring cream to a boil in a saucepan. Remove from heat and add all the chocolate and stir until melted. Cool completely.

Remove sides of spring form pan or remove foil from the pan and then remove foil. Pour or spread the cooled ganache over the top, let drip down sides. Let stand till set and place in fridge to help the ganache get firmer.

Cut in to wedges or squares. Can be garnished with desired toppings: andes mint, or raspberries, or a drizzle of caramel ice cream topping and cool whip.

submitted by Janice Robinson

Buttermilk Pie

Mix Dry Ingredients
3 C. Sugar
1 1/2 C. Flour
1 tsp baking powder
3/4 tsp baking soda

Beat together with wire whisk
4 eggs
2 C buttermilk
1/2 C melted butter
2 Tbsp lemon juice
2 tsp vanilla

Add dry ingredients. Whisk together until lumps are all gone. Pour into two unbaked deep dish pie crusts. Bake at 400°F for ten minutes and then 325°F for 50 minutes. Makes 2 pies.

Serve with whipped cream and a fruit sauce.

Fruit Sauce:
A bag of frozen fruit, any size.
Add half a cup of water, 1 C of sugar, 2 tsp of vanilla and bring to a boil in a pot and chill before serving.

submitted by: Logan Gillette