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Pies
(No Bake) |
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FLAPPER PIE
1
graham crust 9 " (for a deep 10" pie - double
the crust and filling recipe)
FILLING:
1/3 cup sugar
3 tbsp cornstarch
3 tbsp flour
1 tsp salt
2 cups milk, hot
1 egg, slightly beaten
1/2 cup cool whip
1 tsp vanilla
Whipped topping
4 tbsp graham crumbs for garnish
Put sugar, cornstarch, flour & salt in a
pan, slowly add the hot milk. Boil for 2 minutes, stirring
often.. Remove from heat. Pour a little of the mixture
into the slightly beaten egg. Then add this to the filling
mixture and cook for 1 minute, stirring often.. Cool.
When cool, stir, then fold in the 2 cup cool whip & vanilla. Pour
into the prepared crumb crust. Top with Whipped Topping around
edge of pie, sprinkle with some of the graham crumbs to
garnish. Let set for 4 - 5 hours before serving.
Variation: At time of
serving, decorate each piece by putting a banana slice sideways
into the center of the slice, you then have banana flapper pie.
This could apply to any fruit as long as it wasn't too moist.
COCONUT CREAM PIE
1
graham crust 9 " (for a deep 10" pie - double
the crust and filling recipe)
2 & 1/4 cups whole milk
3/4 cup sugar
3 eggs, seperated
1/4 cup cornstarch
1 tsp vanilla
1 & 3/4 cups toasted coconut (reserve a
bit for garnish)
1 tbsp butter
Whipped Topping
In a saucepan, whisk the milk & sugar
together. Place the pan over medium heat and bring the liquid up to a
simmer. Whisk the egg yolks together. Temper the hot milk into the
egg yolks. Whisk the egg mixture into the hot milk mixture.
In a small bowl, dissolve the cornstarch in the remaining milk,
making a slurry. Whisk the slurry into the hot milk mixture. Bring
the liquid up to a boil and reduce to a simmer. Cook the mixture,
stirring constantly, until the filling is thick, about 4 to 6
minutes. Fold in the vanilla, coconut, and butter. Mix well. Pour the
filling into the prepared pan and cool the pie completely. Top
with whiped topping and sprinkles of toasted coconut
Makes 1 pie
BANANA CREAM PIE
3/4 cup sugar
3 tbsp cornstarch
1/4 tsp salt
2 cups milk
3 egg yolks, slightly beaten
2 tbsp butter
1 tsp vanilla
1 (9-inch) baked pastry shell
2 - 3 bananas, ripe
Whipped topping
Combine sugar, cornstarch, and salt in a
saucepan. Add milk gradually. Cook, stirring constantly, over
medium heat until bubbly. Cook and stir for an additional 2
minutes and remove from stove.
Stir small amount of the hot mixture into egg
yolks, immediately add egg yolk mixture to hot mixture and cook for 2
minutes, stirring constantly. Remove from heat. Add butter and
vanilla and stir until smooth.
Slice 3 to 4 bananas into the cooled baked
pastry shell. Pour the pudding mixture over the
bananas. Top with whipped topping. Keep refrigerated
until time to serve. When ready to serve, top each serving with a
slice of banana.
CONNIES
BUTTERSCOTCH PIE
2 egg yolks
1 cup brown sugar, packed
3 tbsp butter
1 & 1/2 cups boiling water
4 tbsp flour
1/2 tsp salt
1 tsp vanilla
Mix flour, sugar together, add salt &
boiling water. Cook until thick & smooth. Add egg yolks
& cook for 3 minutes. Remove from heat. Add butter
& vanilla & pour into baked pie shell. Top with
whipped topping.
Recipe submitted by Connie Rice of Calgary, Ab
RUM-DUM CREAM
PIE
6 egg yolks
1 cup sugar
2 tbsp gelatin
1/2 cup cold water
1 pint whipped topping
1 tsp rum flavouring or 1/2 cup rum
Beat the egg yolks & sugar until light
& fluffy. Soak gelatin in water & bring to a boil.
Gradually whisk the gelatin into the egg mixture until very well
blended. Cool.
Stir the rum flavouring into the cooled egg
mixture & then fold in the whipped topping. Pour into a graham
wafer crust. Chill for several hours. Serve with a dollop
of whipped topping & sprinkle with chocolate sprinkles or shaved
chocolate swirls.
CHOCOLATE CREAM
PIE (delicious)
2 cups milk
Combine in double boiler
1 cup sugar
1/3 cup flour
½ tsp salt
Slowly blend in
½ cup cold milk
Stir until smooth
Add the hot milk &
2 squares unsweetened chocolate (cut up)
Place over direct heat & bring to a boil.
Stir part of the hot mixture into
2 beaten egg yolks
Return to double boiler. Cook over boiling water for 2 mins,
stirring constantly.
Remove from heat & stir in
3 tbsp butter or margarine
Cool slightly
Pour into baked 9" pie shell
Top with meringue or whipped topping
If topped with meringue (bake in a 400 degree F. oven for 7 to 8
mins or until light brown.
Let cool to room temperature (away from drafts). Chill
CHOCOLATE CREAM PIE
1 (12 oz) pkg semi sweet chocolate, chopped
2 cups whipping cream (not whiped)
2 tbsp sugar
1 cup Cool whip
Whipped topping for garnish
Shaved chocolate, for garnish
In microwave melt chocolate with 2 cups of
cream, stir frequently. Remove from heat & stir , (Cover with wax
paper so that a film does not occur) let stand until cool. Whip
remaining cream with sugar until stiff, fold into cooled chocolate
mixture. Pour into a graham
wafer crust , cover with wax paper & refrigerate until
well-chilled and firm. Top with whipped topping and chocolate shavings.
CREAM CHEESE PIE/ CAKE
(No Bake)
1 (8 oz) pkg cream cheese
1 can Eagle Brand Condensed Milk
1/3 cup lemon juice
1 tsp vanilla
1 graham
wafer crust
1 can cherry pie filling
Beat the cream cheese with a mix master or
beater until light & fluffy. Gradually add the Eagle Brand
Milk and beat till= smooth. Add the lemon juice & vanilla
& beat again till blended. Pour into the crumb crust (Use a
squares pan for squares or a pie pan if serving as pie. Chill
for at least 3 hours before serving. Cut into Squares or
Serve as a pie. Top with dobs of cherry pie filling at serving time.
FROZEN STRAWBERRY
YOGURT PIE
2 (8 oz) containers strawberry yogurt
1 (8 oz) tub Cool Whip
1 graham
wafer crust
fresh strawberries
Fold the Cool Whip into the strawberry yogurt
& spoon into the prepared wafer crust. Freeze until firm,
about 4 hours. Remove from freezer 30 minutes before serving
& place in refrigerator.
Garnish with fresh strawberries just before
serving. Refreeze any leftovers.
LEMON PIE
1 & 1/2 cups sugar
3 Tbsp cornstarch
3 Tbsp all purpose flour
1 & 1/2 cups hot water
3 slightly beaten egg yolks
2 Tbsp butter or margarine
1/2 tsp grated lemon peel
1/3 cup lemon juice
1 9-inch pastry shell, cooked
Whipped Topping or Meringue
In saucepan, mix sugar, cornstarch, and flour. Gradually add
hot water, stirring constantly. Cook and stir over high heat until
mixture begins to boil. Reduce heat; cook and stir 2 minutes
longer. Remove form heat. Stir small amount of hot
mixture into egg yolks, then return to hot mixture. Bring back
to boiling and cook 2 minutes, stirring constantly. Until
mixture is thick. Add butter & lemon juice, mixing well.
Cool slightly & pour into pastry shell. Cool. Top with
either whipped topping or a Meringue .
YOGURT PIE:
Low Fat
1 graham
wafer crust
1 Container of No Fat Plain Yogurt
1 pkg Ultra Light Cool Whip
3 pkg Strawberry Jelly powder (or jelly powder
of your choice)
Put the yogurt in a bowl. Sprinkle with
the jell-O powder. Fold in the Cool Whip.
Can be put into individual serving dishes or
cut into squares or put into a graham cracker crumb crust and served
as a pie.
MILLIONAIRE PIE
1 (8 oz) package of cream cheese, softened
1/2 cup sugar
1 (8 oz) can of crushed pineapple, undrained
1 cup grated coconut
1 cup chopped pecans or walnuts
1 (8 oz) carton of whipped topping
1 prepared 9 inch pie shell
Cream together the softened cream cheese and
the sugar with an electric mixer, letting the mixer run for 3 or 4
minutes on high speed.
Stir into the cream cheese mixture the crushed
pineapple, coconut and pecans, and mix well.
Carefully fold in half of the whipped topping until filling is
blended well. Reserve remaining half for top (see below). Pour
filling into a prepared crust, and chill for several hours.
Serve topped with a dob of whipped topping.
PEANUT BUTTER PIE
1 graham
wafer crust
4 ounces cream cheese, softened
1 cup icing sugar
1/2 cup peanut butter
1/2 cup milk
8 ounces whipped topping
1/4 cup chopped peanuts
chocolate shavings, optional
In a medium mixing bowl, beat cream cheese until fluffy. Add icing
sugar and
peanut butter & beat until smooth. Gradually add milk, beating
until smooth. Fold in whipped topping; pour into crumb crust. Top
with peanuts; freeze. Remove from freezer at least 10 minutes before serving.
Top with shaved chocolate.
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