Thanksgiving Pie

1 Pie crust (deep dish),
-unbaked
3 Eggs
1 c Corn syrup, dark
1 1/2 c Sugar
1/4 c Butter, melted
-(or margarine)
1 c Pumpkin
1 t Vanilla
1 c Pecan halves

Preheat oven to 350 degrees F. Beat eggs. Add other ingredients except pecans and beat well. Put pecans in bottom of pie crust and slowly pour egg mixture over nuts. Bake 45 minutes, or until knife inserted one inch from edges comes out clean. Let pie cool (if cut warm, the pie will be runny) Serve with whipped cream.

Rum / Bourbon Balls

3 c Vanilla Wafers
-(crushed)
1 c Sugar, powered
1 1/2 c Nuts, chopped
1 1/2 t Cocoa powder
2 T Corn syrup, white
-(honey also works well)
1/2 c Rum or Bourbon

Mix all dry ingredients and set aside.

Mix corn syrup or honey with rum or bourbon to thin the syrup. Blend wet mixture into dry ingredients with fork. Mix well. Allow to sit for 1-2 hours.

At this point, if you let it sit a couple of hours, you can come back and add another about 1/2 cup of rum or bourbon and let sit again. This process may be repeated a few times to your taste. The last time, the mix should sit a couple of hours so it's not really moist. There's a good midpoint between too moist and too dry where rolling into balls won't be difficult (too wet) or cause crumbling (too dry).

Roll into balls, then roll in powered sugar to make a sugar coating. When rolling in powered sugar, the moister they are, the more sugar will be absorbed over time. They may need another roll in the sugar right before serving.

Pumpkin Ice-Cream Pie

1/3 c Butter or margarine, at room
-temperature
2 c Cinnamon graham-cracker
-crumbs (15 double crackers)
FILLING:
1 qt Orange sherbert, slightly
-softened
1 cn (16 ounces) solid-pack
-pumpkin
1 pt Vanilla ice cream, slightly
-softened
1 ts Vanilla extract
For Garnish:
1 c Heavy cream, whipped stiff
-(2 cups)

Timing Tip: Can be frozen for up to 2 weeks. Decorate up to 8 hours ahead. Calorie Trimmer: Use reduced-calorie margarine, vanilla nonfat frozen dessert instead of the ice cream and 2 cups thawed frozen reduced-calorie whipped topping for garnish.

CRUST:

candied orange peel, cut in diamonds

1. Heat oven to 375 degrees F. Have a 10-inch deep-dish pie plate ready.
2. Mix butter and cracker crumbs in a medium-size bowl until evenly moistened. Press over bottom and up sides of pie plate.
3. Bake 8 minutes or until lightly browned. Cool on wire rack.
4. FILLING: Put orange sherbert into large bowl. Fold in pumpkin just until blended. Fold in ice cream and vanilla until blended.
5.Spoon into crust, swirling top. Freeze until hard, at least 4 hours.
6. Up to 8 hours before serving: Pipe whipped cream in lattice design on pie or garnish with dollops of cream. Decorate with orange peel. Return to Freezer

Peanut Butter Pie with Fudge Topping

Crust:
1 c Graham cracker crumbs
1/4 c Sugar
1/4 c Unsalted butter; cut into 1/
Filling:
8 oz Cream cheese; softened
1 c Creamy peanut butter
1 c Powdered sugar
2 tb Unsalted butter; softened
1 tb Vanilla extract
1/2 c Heavy cream; well chilled
Fudge topping:
1/2 c Heavy cream
6 oz Semisweet chocolate; chopped

Recipe by: Classic Home Desserts Preheat the oven to 350. In a medium bowl, combine the graham cracker crumbs, sugar and butter until well blended. Press evenly into a buttered 9" pie pan, reaching up to but not over the rim. Bake until lightly browned, about 10 minutes. Cool the crust completely on a wire rack. Beat the cream cheese and peanut butter with an electric mixer at medium speed until well blended.

Add the powdered sugar, butter and vanilla and continue beating until fluffy. Whip the cream until not quite stiff. Fold a large spoonful of the whipped cream into the peanut butter mixture to lighten it; gently fold in the remainder. Carefully spoon the filling into the cooled crust, spreading evenly. Loosely cover the pie and refrigerate until firm, about 3 hours. (You can put it in the freezer, if you'd like to speed it up.) Bring the cream to a simmer in a small, heavy saucepan. Add the chocolate and stir until smooth. Set aside to cool to lukewarm. Gently spread the topping over the cooled pie. Refrigerate until firm, about 3 hours. Serve cold.

Low-Calorie Pumpkin Pie

16 oz Can solid-pack pumpkin;
13 oz Can evaporated skim milk;*
1 Egg;
2 Egg whites;
1/2 c Biscuit mix like Bisquick;
2 tb Sugar;
8 pk Sugar substitute;(16 ts-1/3c
2 ts Pumpkin pie spice;
2 ts Vanilla;

Heat oven to 350 F. Lightly grease or spray 9 inch pie pan with vegetable pan spray. Place all ingredients in blender, food processor or mixing bowl. Blend 1 minute or beat 2 minutes with mixer. Pour into pie pan and bake for 50 minutes or until center is puffed up.

Holiday Eggnog Pie

2 pk 4 Serving size Vanilla
Pudding and Piefilling
2 c Eggnog
1 1/4 c Milk
1/8 ts Ground nutmeg
1 9 inch Baked Pieshell
Coolwhip to taste
1 tb Rum is desired

Combine puddingmix,eggnog,milk and nutmeg in pan. Cook and stir over medium heat until mixture comes to a full boil; remove from heat; add rum if desired and cool 5 minutes, stirring twice. Pour into pieshell. Cover surface with plastic wrap. Chill at least 3 hours. Garnish with coolwhip and pecans or other nuts or just a little nutmeg sprinkled on coolwhip.

Helen's Carrot Cake

4 Eggs, separated
1 1/2 c Sugar
1 c Carrots, grated
1 c Walnuts, finely grated
1 1/2 c Flour
1 t Baking powder
1/4 t Nutmeg
1/2 t Cinnamon
1 t Vanilla extract
1 pn Salt
1 c Oil
2 1/2 t Water, hot
1/2 t Baking soda

----------------------------------FILLING----------------------------------
8 oz Cream cheese
1/2 c Sugar
1/2 c Jam (strawberry,
-apricot or raspberry)

----------------------------------FROSTING----------------------------------
1 c Whipping cream
2 T Sugar

Preheat oven to 350 degrees F. Cream together egg yolks and about 1 cup of the sugar until the yolk color lightens. Stir in carrots, nuts, flour, baking powder, nutmeg, cinnamon, vanilla, salt and oil. Mix together hot water and soda and stir into flour mixture.

Beat egg whites until foamy. Gradually add remaining sugar. Beat until stiff and glossy. Fold egg white mixture into flour mixture.

Turn mixture into a greased pan, 13 x 9-inch, lined with greased wax paper and bake for 45 minutes or until done. Cool. Slice in half horizontally, to form two layers.

Make the cream cheese filling: soften the cream cheese and beat in the sugar, mixing gradually, until the filling is smooth and fluffy. A food processor works well for this.

Cover bottom layer with cream cheese filling, then cover cream cheese layer with jam. Place the top layer of the cake carefully on top of the jam.

Make the frosting: beat the whipping cream until slightly stiff, then add the sugar and beat the mixture to stiff peaks. Frost the entire cake with whipped cream.

Diabetic Washington's Cherry Pie

9" unbaked pie shell
2 c Unsweetened cherries
1/4 c Soft margarine
1 tb Flour
1/2 c Sugar replacement
2 x Egg yolks
1/4 c Evaporated milk
1/2 ts Vanilla extract
2 x Egg whites
2 ts Granulated sugar replacement

Drain cherries; pout into unbaked pie shell. Cream margarine, flour, and sugar replacement. Add egg yolks and beat until smooth. Add evaporated milk and vanilla extract. Pour over cherries. Bake at 450F for 10 minutes. Reduce heat. Bake at 350F for 30 minutes.

Whip egg whites until soft peaks form. Add granulated sugar replacement; whip until thick and stiff. Top pie filling with meringue, carefully sealing edges. Bake at 350F for 12-15 minutes, or until delicately brown.

Cream Cheese Butter Cookies

1/2 lb Butter
1 c Sugar
2 1/2 c Flour, all-purpose
1 Egg yolk
4 oz Cream cheese
Raspberry jam

Preheat oven to 350 degrees F. Cream together the butter and sugar. Add the flour and egg yolk and mix well. Add the cream cheese and mix well.

Roll into balls about 5/8 inch diameter. Place them on an ungreased cookie sheet (the cookies don't grow when baked, so they can be somewhat close together). Then press your thumb into each to flatten it and make an indentation to hold some jam. Fill it with jam. Bake at 350 degrees F for 15 to 20 minutes.

You can use any flavor jam you like. The jam is the only part of the cookie that has any texture, so I prefer using it to jelly. Don't eat the cookies straight from the oven, or you'll probably burn your tongue. The jam stays hotter much longer than the cookie.

Chocolate Mousse Pie

1 1/2 ts Unflavored gelatin
1 1/2 tb Cold water
3 tb Boiling water
3/4 c Sugar
1/4 c Cocoa powder; (plus 2 tbsp.)
1 1/2 c Heavy cream
1 1/2 ts Vanilla

Sprinkle gelatin over cold water in small bowl and let stand 1 minute to soften. Add boiling water; stir until gelatin is dissolved (mixture must be clear). Stir together sugar and cocoa in small cold mixer bowl; add cream and vanilla. Beat at medium speed until stiff peaks form. Pour in gelatin mixture and beat until well blended. Spoon into serving dishes OR in graham cracker pie crust.

Banana Caramel Pie

INGREDIENTS:
1 (9 inch) prepared graham cracker crust
1 (14 ounce) can sweetened condensed milk
3 bananas
1 cup whipping cream
1/4 cup confectioners' sugar
2 (1.4 ounce) bars English toffee-flavored candy, crushed

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C). Fill a large saucepan with water and bring to a boil. Pour sweetened condensed milk into a small baking dish. Cover with aluminum foil. Set dish in a larger baking pan. Place pan on oven rack and pour boiling water into larger pan, to at least 1 inch deep. Carefully slide rack back into oven. Bake 1 hour, until milk is thick and caramelized.
Slice bananas and arrange on bottom of graham cracker crust. Pour caramelized milk over bananas and allow to cool 30 minutes.

In a medium bowl, whip cream until soft peaks form. Add confectioners' sugar and continue to whip until stiff. Spread over cooled caramel. Sprinkle with crushed toffee. Chill 3 hours before serving.

Apple Cinnamon Syrup Pie

1 c Knotts Berry Farm Light
-Apple Cinnamon Syrup
1 c Hot water
1 ts Butter
3 tb Cornstarch
1 pn Salt
2 Egg yolks
1 Graham cracker pie crust
2 Egg whites
1 tb Knotts Berry Farm Light
-Apple Cinnamon Syrup

Combine syrup, hot water and butter and bring to a boil. Mix cornstarch, salt and enough cold water to make a thin paste, add egg yolks and beat well. Add cornstarch mixture to hot syrup gradually, return to heat and cook until thickened to the consistency of pudding, stirring constantly. Cool slightly. Pour into pie crust. Beat egg whites stiff, adding slowly the tablespoon of syrup. Pile on pie and brown in 400 F oven.

Angel Pecan Pie

Ingredients
3 egg whites
1 cup sugar
2 tbsp sugar
2 tsp vanilla
1 cup crisp round cracker crumbs
1 1/2 cup pecans (chopped)
1 cup heavy cream
1/4 tsp almond flavoring

Directions

Beat egg whites until foamy. Add 1 cup sugar a little at a time, beating after each addition. Add 1 teaspoon vanilla. Continue beating until mixture holds soft peaks. Mix cracker cumbs and 1 cup
pecans. Fold into meringue mixture a little at a time. Spoon mixture into an 8" pie plate tp form a shell. Pull up mixture into peaks around edge of plate with mack of spoon . Spread evenly. Bake in a moderate oven, 350 F, for 30 minutes. Cool thoroughly on a wire cake rack. Mix cream, 2 tablespoons sugar, 1 teaspoon vanilla and almond flavoring. Whip until thick and shiny. Spoon into cold pie shell. Sprinkle remaining 1/2 cup chopped pecans round edge of cream. Using a sharp knife, cut like a pie.

Makes 6 - 8 servings

Amish Oatmeal Pie

Ingredients:

1-1/2 c. milk
3 eggs, lightly beaten
3 tbsp. margarine, melted
2/3 c. rolled oats
1 1/3 c. dark brown sugar
2/3 c. flaked coconut
1 (9 or 10 inch) pie shell, unbaked

Preheat oven to 425 degrees. Combine milk, eggs, butter, oats, sugar and coconut in a large bowl. Mix thoroughly with a wire whisk. Pour into pie shell and sprinkle with additional coconut. Bake for 10 minutes. Reduce heat to 350 degrees and bake for an additional 30 minutes or until a knife inserted in the center comes out clean.

Americana Key Lime Pie

1 T Unflavored gelatin (1 env.)
1/2 c Sugar
1/4 t Salt
4 ea Egg yolks
1/2 c Lime juice
1/4 c Water
1 t Grated lime peel
1 x Few drops green food color
4 ea Egg whites
1/2 c Sugar
1 c Heavy cream, whipped
1 ea 9-in baked pastry shell
1 x Pistachio nuts, chopped
1 x Lime slices for garnish
1 x Heavy cream, whipped, to top

Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in grated peel. Add food coloring sparingly to tint pale green. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Pile into cooled baked pastry shell. Chill till firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in center. Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie.

Almond Macaroon Cherry Pie

Ingredients

FOR THE PIE

1 pie shell, 9 inch, unbaked
21 oz cherry pie filling
1/2 tsp cinnamon
1/8 tsp salt (optional)
1 tsp lemon juice

FOR THE TOPPING

1 cup coconut
1/2 cup almonds, sliced
1/4 cup sugar
1/8 tsp salt (optional)
1/4 cup milk
1 tbsp butter, melted
1/4 tsp almond extract
1 egg, beaten

Directions

Preheat oven to 400F. Roll out pie pastry and place in 9 inch pie pan. In large bowl, combine pie filling, cinnamon, salt and lemon juice. Mix lightly. Spoon into crust-lined pie pan. Bake 20 minutes. Meanwhile, combine all topping ingredients in medium bowl and mix until blended. Remove pie from oven after 20 minutes, spread topping evenly over surface, and return pie to oven. Bake an additional 15 to 30 minutes, or until crust and topping are golden brown.

Servings: 6 servings

Agnes's Mocha Velvet Pie

8 inch baked pie shell

Filling:

1/2 cup butter
3/4 cup sugar
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla
1 1/2 tablespoons instant coffee
2 eggs
1/2 cup cream, for whipping

Prepare 8-inch pastry shell. Cream butter in medium-size bowl and gradually add sugar, creaming well after each addition. Cool melted chocolate; blend into butter-sugar mixture with instant coffee and vanilla. Add eggs, one at a time, beating VERY WELL after each addition. (Use an electric beater or mixer, for you'll need to beat in each egg 5 minutes to make mixture creamy, thick, and fluffy.) Turn into baked pastry shell; chill 1 - 2 hours. Just before serving, whip cream and garnish pie

9 Minute Fresh Fruit Pie

INGREDIENTS:
1 (9 inch) prepared graham cracker crust
1 cup white sugar
5 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups cold water
1 apple, cored and diced with peel
1 banana, diced
1 (15 ounce) can pineapple tidbits, drained
1/4 cup chopped pecans
1/2 teaspoon red food coloring
1/2 teaspoon fruit preserver
1 1/2 cups nondairy whipped topping

--------------------------------------------------------------------------------

DIRECTIONS:
In a medium saucepan combine sugar, cornstarch and salt. Pour the water into the cornstarch mixture and stir together over medium heat until it starts to boil. Continue stirring for about one minute; mixture should be thick and clear in color. Remove from heat and set aside to cool.
Mix together the apple, banana, pineapple and pecans in a medium bowl. Combine fruit with cooked mixture, adding food coloring and fruit preserver; pour into graham cracker crust. Cover and refrigerate for about an hour. Serve with whipped topping; garnish with chopped pecans if desired.

"Brown Bag" French Apple Pie

----------------------------FOR THE PIE--------------------
1 1/2 c All-Purpose Flour
1/2 ts Salt
1/2 c Shortening
5 tb ICE Water
8 c Apples [peeled & sliced]
1/4 c Granulated Sugar
2 tb All-Purpose Flour
1/2 ts Nutmeg, Ground
2 tb Lemon Juice
1 ts Cinnamon, Ground

------------------------------FOR THE TOPPING------------------------------
1/2 c Granulated Sugar
1/2 c All-Purpose Flour
1/3 c Butter
1 lg Paper Bag
Vanilla Ice Cream

Preheat the oven to 400 degrees.

To make the pie: 1) Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the dough into a ball.

2) Roll out the pastry dough on a lightly floured board. Roll to an 11" or 12" diameter and fit into a 9" pie pan fluting the edges.

3) Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust.

To make the topping: 4) Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling.

5) Place the pie in the LARGE paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under. Bake until the apples are tender (50-60 minutes).

6) Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE STEAM COMING OUT OF THE BAG!

7) Serve warm with generous portions of vanilla ice cream.