Christmas Party Pie

Christmas Party Pie

Shell:

1 cup flour
1 stick butter
1 cup chopped pecans

--Bottom Layer:

1 cup whipped topping
8 oz cream cheese
1 cup powdered sugar

--Middle Layer:

1 small pkg vanilla instant pudding
1 small pkg chocolate instant pudding
3 cups milk

--Top Layer:

Whipped topping
chopped pecans
shredded chocolate bar

Melt butter, mix with flour and pecans. Pat into 9x13 pan. Bake 20 minutes at 350 degrees. Remove and let cool.

Mix whipped topping, cream cheese and powedered suger with mixer and layer over above.

Mix puddings and milk and layer over above. Cover last layer with whipped topping. Sprinkle with chopped pecans or shredded chocolate bar.

Keep cool in refrigerator.
Found on recipesource

Brandy Alexander Pie

Brandy Alexander Pie
Yield 1 - 9 in pie

1 (9 inch) prepared graham cracker crust
1 (.25 ounce) package unflavored gelatin
1/2 cup cold water
2/3 cup white sugar
1/8 teaspoon salt
1/4 cup cognac
3 egg yolks
1/4 cup creme de cacao
3 egg whites
2 cups whipping cream

Directions

1.. Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.

2.. In a saucepan allow gelatin to soften in cold water. Add 1/3 cup sugar, salt, and beaten egg yolks; blend together. Heat over low heat stirring until gelatin dissolves and mixture coats spoon. Do not bring to a boil.

3.. Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.

4.. In a mixing bowl, beat egg whites until stiff; while beating, slowly add rest of sugar. Fold egg white and sugar mixture into the thickened mixture.

5.. Whip whipping cream and fold one cup of it into the cognac mixture. Pour into graham cracker crust; cover and refrigerate for an hour. Garnish with remaining whipped cream and chocolate curls.

Pumpkin Tart with Pecan Crust

Pumpkin Tart with Pecan Crust
Serves: 8

Traditional smells and tastes with a distinctively vegan personality.

INGREDIENTS
3/4 cup pecan halves
3/4 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1 pinch salt
1/4 cup canola oil (save calories and fat by using applesauce instead)
3 tablespoons real maple syrup
1 cup soy milk
1/4 cup arrowroot powder or cornstarch
1 (15 ounce) can pumpkin puree
1/2 cup real maple syrup
1 tablespoon grated fresh ginger
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves

DIRECTIONS

1. Preheat oven to 375 degrees F. Spray a 9 inch pie plate. Spread nuts over a baking pan. Toast for 7-10 minutes on middle shelf, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.

2. Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor. Pulse until mixture becomes a coarse meal. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.

3. Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; blend until smooth. Pour filling into crust, and smooth the top.

4. Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.

OLD FASHIONED EGG CUSTARD PIE

OLD FASHIONED EGG CUSTARD PIE

Ingredients :
4 eggs
1/3 c. flour
2 c. sweet milk
1 tsp. lemon flavoring
2 tbsp. butter

Preparation :
Beat egg yolks and add sugar. Mix flour and butter together.
Add sweet milk. Mix in lemon flavoring. Pour into pie crust.
Bake 10 minutes at 450 degrees. Reduce heat to 350 degrees and bake for 30 to 35 minutes.

Sweet Potato Pie

Sweet Potato Pie

1 1/2 cups mashed, cooked sweet potatoes
1/2 cup granulated sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon cloves
2 eggs, well beaten
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup butter
1 cup milk
1 (9-inch) unbaked pie shell

Combine the first eight ingredients. Melt butter in the milk. gradually pour butter-milk mixture into potato mixture, stirring constantly.
Beat gently until well blended and smooth. Bake in a pie shell at 450 degrees F for 10 minutes.
Reduce heat to 350 degrees F and bake for 45 minutes or until a silver knife comes out clean.

Cranberry Orange Pecan Pie

Cranberry Orange Pecan Pie

1 cup chopped fresh cranberries
Grated rind of 1 medium orange
1 - unbaked 9-inch piecrust
1 cup pecan halves
3 eggs
1 cup dark corn syrup
2/3 cup sugar
1/4 cup (1/2 stick) butter, melted

Preheat the oven to 350 F. Combine the cranberries with the orange rind in a small bowl. Mix well. Spoon into the bottom of the piecrust. Arrange the pecan halves on the top of the cranberry mixture. Press down lightly. Combine the eggs, corn syrup, sugar, and butter in a medium bowl. Whisk until smooth. Pour evenly over the pecans. Bake for one hour or until set. Makes 8 servings

Melissa Recipe Source: American Profile - Irene Radke

Pumpkin-Squash Pie

Pumpkin-Squash Pie

1 9 inch pie crust -- unbaked
3 eggs -- separated
1 cup pumpkin -- cooked
1 cup butternut squash -- cooked
1 cup sugar
1 cup sour cream
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 whipping or heavy cream -- whipped

Preheat oven to 450F. In small bowl, with mixer at high speed, beat egg whites just until soft peaks form. In large bowl, with same beaters and with mixer at low speed, beat pumpkin with egg yolks and the remaining ingredients, except cream, until well blended. With wire whisk or rubber spatula, gently fold egg whites into pumpkin mixture.

Place pie plate on oven rack; pour pumpkin mixture into pie crust.

Bake 10 minutes; turn oven control to 350F and bake pie one hour and 5 minutes more or until filling is set. Refrigerate.

To serve, pipe with whipped cream or serve whipped cream separately.

OLD FASHIONED EGG CUSTARD

OLD FASHIONED EGG CUSTARD

Ingredients :
1 c. sugar
2 1/2 tbsp. flour
1/8 tsp. salt
Dash of nutmeg
4 egg yolks
1 c. milk
2 tbsp. margarine (melted)
1 (9 inch) unbaked pie shell

Preparation :
Combine sugar, flour, salt and nutmeg. Beat 4 egg yolks and add to dry ingredients. Beat well. Add milk gradually, then stir in melted margarine. Pour in crust and bake at 400 degrees for 10 minutes. Reduce temperature to 325 degrees and bake for 25 to 30 minutes longer. Beat 2 egg whites and add sugar (2
tablespoons) . Spread meringue on pie and bake at 325 degrees for 10 minutes or until meringue is brown.

Cranberry Orange Pecan Pie

Cranberry Orange Pecan Pie

1 cup chopped fresh cranberries
Grated rind of 1 medium orange
1 - unbaked 9-inch pie crust
1 cup pecan halves
3 eggs
1 cup dark corn syrup
2/3 cup sugar
1/4 cup (1/2 stick) butter, melted

Preheat the oven to 350 F. Combine the cranberries with the orange rind in a small bowl. Mix well. Spoon into the bottom of the pie crust. Arrange the pecan halves on the top of the cranberry mixture. Press down lightly. Combine the eggs, corn syrup, sugar, and butter in a medium bowl. Whisk until smooth. Pour evenly over the pecans. Bake for one hour or until set. Makes 8 servings
Melissa

Pumpkin Maple Pie Supreme

Pumpkin Maple Pie Supreme

1 small sugar pumpkin
3/4 cup packed brown sugar
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/2 teaspoon salt
2/3 cup real maple syrup
1 1/4 cups half-and-half cream
1 teaspoon all-purpose flour
3 eggs
1 (9 inch) unbaked pie shell

Preheat oven to 375 degrees F.

Cut up pumpkin, and remove seeds. Place in large baking pan, and cover with foil or lid. Bake for 1 hour, or until very tender. Remove from oven, and set aside to cool. Reduce oven temperature to 350 degrees F.

Scrape pumpkin into a food processor; puree until smooth. Measure 1 1/2 cups pumpkin puree. In a large bowl, mix together 1 1/2 cups pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half-and-half, and flour. Mix in eggs one at a time. Pour filling into unbaked pie shell.

Bake at 350 degrees F for 1 hour, or until center is set.

Makes 8 servings.

Halloween Mud Pie

Halloween Mud Pie
Nothing is more tantalizing than a mud pie -- except maybe one with worms.

Ingredients

16 Oreo cookies or chocolate graham crackers
4 tbsp. butter, melted
1 pint ice cream
5 to 10 gummy worms
1 cup fudge sauce
Whipped cream, optional

Instructions Step 1
Put cookies in a plastic bag and crush with a rolling pin. Empty into a bowl and stir in the melted butter. Press the mixture into a 9 inch pie plate to form a shell and freeze for 20 minutes.

Step 2
Meanwhile, soften the ice cream slightly. Drop in a few gummy worms (that's the Halloween part) and spoon into the pie shell. Top with a thick layer of fudge sauce and freeze for at least 1 hour before serving with optional whipped cream.
Makes 8 servings.

OLD FASHIONED EGG CUSTARD

OLD FASHIONED EGG CUSTARD

Ingredients :
2 1/2 c. milk
1/2 tsp. nutmeg
4 eggs, slightly beaten
1/2 tsp. salt
3/4 c. sugar

Preparation :
Scald milk and nutmeg together beat eggs, salt and sugar together. Add milk gradually pour into pie shell. Bake at 450 degrees until done, when knife comes out clean.

HOMEMADE PUMPKIN PIE SPICE

HOMEMADE PUMPKIN PIE SPICE

Ingredients :
4 tbsp. cinnamon
1 tbsp. ginger
1 tbsp. nutmeg
2 tsp. ground cloves
1 tsp. mace
1 tsp. instant tea powder

Preparation :
Combine well: Sift 5-6 times or until thoroughly blended. Store in covered container at room temperature. Will keep up to 4 months without losing strength.

Pumpkin Pie Crunch

Pumpkin Pie Crunch
By Michael Hastings
Winston-Salem Journal

Beth Dodds sent in Pumpkin Pie Crunch, which is essentially a cake like version of pumpkin pie. Dodds said she has been making this easy dessert for more than 10 years, since a friend passed it along to her, and that she gets asked to make it again year after year.

For the pumpkin, it's easiest to choose pumpkin-pie filling, rather than pure canned pumpkin, because the filling has spices already added.

1 yellow cake mix
1 16-ounce can pumpkin (with spices added)
1 12-ounce can evaporated milk
3 large eggs
1 1/2 cups sugar
1 cup margarine or butter, melted

Preheat oven to 350 degrees. Spray or grease a 9-by-13-inch baking dish. Mix pumpkin, evaporated milk, eggs and sugar. Pour in pan. Sprinkle dry cake mix over batter in pan, then drizzle with butter. Bake at 50 to 55 minutes, or until browned. Serve plain, or with whipped topping.

Apple Butter Pumpkin Pie

Apple Butter Pumpkin Pie
The Washington Post, November 19, 2006

This Thanksgiving dessert has equal parts pumpkin puree and apple butter, making it simple to create but better tasting than a typical pumpkin pie. The secret is the apple butter. The apples develop a molasses-like sweetness from cooking down to a buttery slurry. As a single ingredient, it provides so much round, rich flavor to the pie that the only spice required is a touch of cinnamon. Make this the day before to free the oven for turkey on Thanksgiving. Leftovers can be covered and refrigerated for up to 3 days.
8 servings

For the pie crust
1-1/2 cups flour, plus more for dusting
3/4 stick (6 tablespoons) chilled unsalted butter, cut into pieces
2 tablespoons vegetable shortening
1/4 teaspoon salt
3 tablespoons ice water

For the filling
1 cup canned pumpkin
1 cup apple butter
3/4 cup firmly packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 large eggs, lightly beaten
1 can (2/3 cup) evaporated milk
1/3 cup whole milk

Directions:
For the pie crust: In the bowl of a food processor, combine the flour, butter, shortening and salt. Pulse just until the mixture resembles coarse meal. With the motor running, add the ice water in tablespoon increments, until the dough comes together but has not yet formed a ball. Transfer the dough to a work surface and shape into a disk, handling the dough as little as possible. Lightly dust with flour on both sides and wrap in waxed paper or plastic wrap; refrigerate for at least 1 hour or up to 1 day.

When ready to bake, preheat the oven to 400 degrees. Have ready a 9-inch pie plate.

On a lightly floured work surface, roll out the dough to a round about 1/8 inch thick and about 11 inches in diameter. Transfer to the pie plate, and use your fingers to create a crimped edge. Set aside.

For the filling: In a medium bowl, combine the pumpkin, apple butter, brown sugar, salt and cinnamon and mix well. Add the eggs and milks, stirring to combine. Pour the filling into the pie shell. Bake for 45 to 50 minutes or until the center has set. Cool completely before serving or storing in the refrigerator.

Adapted from a recipe by Food section editorial aide Leigh Lambert, who says: "My mom, Vicki, has made this pie from a handwritten recipe card every year since I can remember. I'm not sure of the recipe's origins; wherever it came from, it's been with us so long we consider it ours."
Tested by Leigh Lambert for The Washington Post

Southern Sweet Potato Pie

Southern Sweet Potato Pie-NO FAIL PIE CRUST

* 1 (3 ounce) package cream cheese, softened
* 6 tablespoons unsalted butter, softened
* 1 1/4 cups all-purpose flour
* 1 tablespoon sugar
* 1/4 teaspoon salt

SWEET POTATO FILLING

* 2 cups mashed sweet potatoes, pureed (about 2 1/4 pounds)
* 1 cup sugar
* 1/4 cup brown sugar
* 3 tablespoons butter, melted
* 1 tablespoon fresh lemon juice
* 1/2 teaspoon freshly ground nutmeg
* 1 teaspoon cinnamon
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1/2 lemon, zest of, grated
* 3 large eggs, beaten
* 1/2 cup half-and-half

Directions:
1) For crust: Blend together cream cheese and butter.

2) Add flour, sugar and salt and stir until dough starts to stick together.

3) Form into a disk.

4) Wrap in plastic wrap and refrigerate for an hour.

5) Prepare filling: Combine all ingredients in mixer bowl.

6) Blend until smooth.

7) Preheat oven to 400°.

8) Roll dough and place in pie pan.

9) Pour in filling.

10) Bake for 20 minutes at 400°.

11) Reduce heat to 325°.

12) Continue baking until firm in center, about 20 minutes longer.

13) Cool completely before slicing.

14) Top with whipped cream & serve

Sugar Pie

Sugar Pie

Ingredients :

9" pie shell
1 1/2 c. brown sugar
2 Tbsp. flour
4 tbsp. margarine
1/2 c. milk
Cinnamon

Preparation :
Mix brown sugar and flour. Spread over pie shell. Dot sugar with margarine. Pour milk over sugar and margarine. Sprinkle with cinnamon. Bake until crust is brown and filling is bubbly, 25 to 30 minutes at 350 degrees.

Apple Pie Grilled to Your Taste

Apple Pie Grilled to Your Taste
Sticking with the flour tortilla theme for desserts… they make a great platform for toppings and fillings in between! So why is this one named the Christopher Columbus Apple Pie? Because it’s FLAT!

Makes ONE Flat Apple Pie

INGREDIENTS
2 Apples peeled and sliced thin
Caramel sauce (that is meant to be heated)
Cinnamon flavored granola bar crumbled
Whipped Cream / Vanilla Ice Cream

Building the Grilled Christopher Columbus Flat Apple Pie-
Spread layer of caramel sauce on the first tortilla

Spread two layers of apple slices around the tortilla

Lay second tortilla on top

Spread thin layer of caramel over top of second tortilla

Sprinkle crumbled granola chunks over top of second tortilla

GRILLING-Medium Grill Heat 400-450F. Use grilling spray or olive oil to prepare the GrillGrates

Slide the Quesadilla off the cutting board onto the hot GrillGrates, close lid. Check in 3-4 minutes depending on how hot your are running.

Use The GrateTool to slightly lift an edge to check the progress and darkness of the sear marks. Quarter Turn if the sear marks are dark and well defined - it not wait 2 more minutes. After 8 minutes - be checking for crispy firmness of the Quesadila and remove with the GrateTool. Allow to sit for 2-3 minutes to firm up a bit.

It may be flat, but its great with a dollop of ice cream or a spritz of whipped cream.

Aunt Bee's Apple Pie

Aunt Bee's Apple Pie
Servings: 6
Cook time: 45 minutes

Ingredients:

1/2 c Butter or margarine
4 oz Cream cheese
2 c All-purpose flour
2 1/2 c Sliced apples
1 c Sugar
1/3 c Orange juice
2 TB Honey
1/2 t Cinnamon
1 TB All-purpose flour
1/2 c Butter or margarine

Directions:

In a large bowl combine 1/2 cup of butter and the cream cheese, and let come to room temperature. Add 2 cups of flour, and blend well.

Chill.

Roll out half of the dough and place in a 9" pie plate.

Reserve the remaining dough for the top crust.

In a saucepan combine the remaining ingredients and bring to a boil.

Pour the mixture into the crust.

Roll out the remaining crust and place over the filling.

Cut slits in the top crust to allow steam to escape.

Bake in a 350~ oven for 45 minutes.

Sweet Potato-Pecan Pie

Sweet Potato-Pecan Pie

1 frozen deep-dish pie crust, thawed, pierced all over with fork
1 1-pound red-skinned sweet potato (yam), pierced with fork
1/2 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) unsalted butter, melted
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
3/4 cup light corn syrup
2 large eggs
1 cup (about 4 ounces) pecan halves

Preheat oven to 400F. Bake crust until pale golden, about 8 minutes; set aside.  Reduce oven temperature to 350F.

Cook sweet potato in microwave on high until tender, about 6 minutes per side. Cut potato in half; scoop flesh into medium bowl and mash. Measure 1 cup mashed potato; place in large bowl. Whisk sugar and next 5 ingredients into mashed potato; spread mixture in prepared crust. Whisk corn syrup and eggs in bowl to blend. Stir in pecans. Pour syrup mixture over potato mixture.

Bake pie until filling is set, puffed and brown, about 45 minutes. Cool pie completely.

Serve at room temperature or refrigerate up to 1 day and serve cold.