Pies, Puddings & Desserts
PIES, PUDDINGS & DESSERTS
Banana Cream Pie
Banana Pudding
Barbados Cream
Best Bread Pudding Ever
Blueberry Banana Pie
Cherry Cheese Pie & Glaze
Chocolate Fudge Pie
Chocolate Velvet Pudding Pie
Cobblers (Blackberry, Blueberry, Peach, Cherry, Apple)
Cool Summer Pie
Cream Pies (Lemon, Coconut, Chocolate, Pineapple)
Custards
- Rice
- Egg Custard w pie crust
Dirt Pie(see also original Dirt Cake)
Fudge Pie I, II
Fried Pies (Apricot, Cherry, Apple,) with dough/crust
German Chocolate Pie
Key Lime Pie I, II, III
Lemon Chess Pie
Lemon Icebox Pie
Lemonade Pie
Lemon Pie
- Easy Lemon Pie
Meringue for Pie
Meringue Dessert
Osgood Pie
Pecan Pie
Pecan Pie Caramel
Pineapple Old Fashion
Pumpkin Pie
Pumpkin Spice
Strawberry Pie
Sweet Potato Pecan Pie
Tiramisu I, II
Toffee, Pecan, and Peach Crisps
Um Ali I, II
Vinegar Pie
PIE CRUST, DOUGH, & MERINGUE
Cajun Pie Dough
Cobbler Dough
Graham Cracker Pie Crust
Meringue
Pie Crust
- Basic
- Fried Pie Crust
PIES, PUDDINGS, & DESSERTS
BANANA CREAM PIE
1 can Eagle Brand Condensed milk
8 oz. cream cheese
½ C. lemon juice
bananas
Cool Whip or Dream Whip
Graham Cracker Crust or
Cooked pie crust
Mix condensed milk, cheese, lemon juice. Beat with mixer for 3 – 5 minutes. Stir in cool whip and stir well. Set in refrigerator for 1 hour or so. Take out and pour into cooked pie crust or Graham Cracker, layering bananas as you pour, leaving sliced bananas on top.
Janet Brown
BANANA PUDDING
¾ C. sugar
2 T. flour
salt-pinch
1- 2 lg. egg
1 C. milk
3-4 bananas
1 t. vanilla
butter-1 T.
Vanilla Wafers
Beat eggs; add sugar, flour, salt and milk. Cook slowly over medium fire; stirring until bubbles and thickens. Stir constantly so it won’t stick or burn. Remove from fire, add vanilla and butter, stir well and pour into dish layering vanilla wafers and bananas as you pore and top with bananas and wafers. Serves 4, can double.
*This is one of Nonnie’s traditional recipes, she has made this “a many a time”!!
Rita “Nonnie” Ratcliff
BARBADOS CREAM PIE
¼ pint double cream
½ pint of natural yogurt
8 T. (rounded) soft dark brown sugar
Whip cream until consistency of yogurt, stir in yogurt to the cream until blended. Turn into serving dish, sprinkle 6 T. of sugar over surface, cover and chill overnight. Just before serving, sprinkle over the remaining 2 T. of sugar to give crunch.
BEST BREAD PUDDING EVER
With Rum Sauce
3 C pieces of French bread packed/15 slices
31/2 C. milk
1 stick butter (melted)
5 eggs
1 C. sugar
salt-dash
1 t. vanilla
cinnamon, cloves, nutmeg, allspice (sprinkle)
½ C. golden raisins (or currants)
1/3 C. dark
Soak raisins in rum 1 hour. Pre-heat oven. Fill a 11 x 13 pan ½ full of water, set inside oven.
Crumble bread (Nonnie uses French bread) and arrange in buttered 9 x 11 pan. Sprinkle raisins over bread. In bowl whisk eggs and add sugar. Heat milk to a boil, turn fire off. Gradually pour milk into egg-sugar mixture slowly. Add remaining rum from the soaking of raisins then add dash of allspice, cloves and vanilla, stir well. Let stand for 10 minutes. Then pour over bread that’s in the 9 x 11 buttered pan. Sprinkle on top with cinnamon and nutmeg. Place that pan of bread ingredients inside the 9 x 13 pan that’s been in the oven already. Cook 350 degree oven for 45-1 hour. Test with toothpick, (if comes out clean it is done). It will be lightly browned on top.
**(Nonnie puts the pieces of bread in the liquid mixture in a big bowl and stirs well then pours everything into the 9 X11pan to cook)
Rum Sauce
1½ C. sugar
dash salt
4 lg. egg yolks
1½ C. hot water
2-3 T. level cornstarch
2 T. rum (dark)
salt
pecans (Opt.)
1 T. butter
Mix and stir over heat; sugar, water, salt and cornstarch until it comes to a boil. Take off the fire. Whisk egg yolks and add to mixture, stirring well. Put back on fire and bring to boil. Remove and add butter and rum stir well. Pour small amounts over serving size of best pudding ever.!!!
*Can sprinkle pecans on top.
Rita “Nonnie” Ratlciff
BLUEBERRY BANANA PIE
Blueberry Pie Filling
1 baked pie crust
½ pkg. (8 oz.) cream cheese, softened
1 C. confections sugar or
½ C. granulated sugar
whipped cream or whipped topping
1 env. of dried whipped topping
2 ripe bananas
Prepare blueberry pie filling. Combine and beat together creamed cheese and sugar. Prepare whipped topping according to pkg. directions and fold in cream cheese mixture. Slice bananas into baked pie crust covering bottom. Pour cream cheese mixture over bananas. Chill 15 to 20 minutes. Top with blueberry pie filling and chill thoroughly. Garnish with a dopple of whipped cream or whipped topping when ready to serve.
*Whipped topping is usually “Cool Whip”, whipped cream comes in carton to whip.
CHERRY CHEESE PIE
1 9 in. crumb crust
1 8 oz. pkg. cream cheese (softened
1 can Eagle Brand Condensed Milk
1/3 C. lemon juice
1 can Cherry Pie Filling 16 oz.
Or cherry glaze
1 t. vanilla
Soften cream cheese to room temperature. In medium size bowl, beat cheese until light and fluffy. Gradually add milk and stir until well mixed. Blend in lemon juice, vanilla. Pour into crust, refrigerate 2-3 hours. Spread on top Cherry Pie Filling or cherry glaze. Serves 8
Cherry Glaze
1 lb. sour pitted cherries
¼ C. sugar or more if needed
1 T. corn starch
2 drops red food coloring
Drain cherries, reserve juice. In small saucepan combine sugar with cornstarch and juice. Stir over low heat constantly until thickened and clear. Mix in food coloring to cherries and cool.
Janet Brown
CHOCOLATE FUDGE PIE
Mix these first:
1 C. sugar
3 T cocoa
Add:
½ C. melted butter
2 eggs
¾ C. Pet Evaporated Milk
Pour into a pastry shell. Bake 10 minutes at 425F degrees. Reduce heat to 350F and bake for 30 minutes. Serve with whip crème dollop and eat!!!
Grass Roots Restaurant Shreveport, La.
CHOCOLATE VELVET PUDDING PIE
1 pkg. (4 serv. Size) Chocolate Jello Pudding
1 C. cold milk
2 sq. Semi Sweet chocolates melted
1 container of Cool Whip
1 crust ready made Graham Cracker
Prepare pudding. With mixer gradually blend in chocolate on low speed until smooth. Fold in whip cream. Pour into pie crust, freeze for 4 hours.
Jamie Brown
COBBLER INFO: Please read before making!!!
Version/Size
Make sure you decide how many people you want to feed and make the cobbler according to the version.
Dough
What is meant by layers for cobblers is: layers of strips of dough. Usually 2 in. in width size, but depends on the size of pan. A smaller version might only be 1½ in. strips. No matter how large or small the size of cobbler she always starts with a layer of dough strips, known as layer #1 at the bottom of a pan. She ends with a layer and then on top comes back with another layer of very short thin strips, to give the look of being criss crossed. So if the Cobbler version is a large cobbler then the size of the pan is also larger, and the strips of dough wider, thus more berries, as well as other ingredients, meaning she could have 5-6 layers. (in between the top layer and the crissed crossed layer there are no berries or juice between them.) Once the dough is made she tries to separate the amount of dough balls for the number of dough layers to match the size of her cobbler.
After making dough: Sometimes Nonnie makes her dough the night before and places in the refrigerator. The next day, she sets the dough out at room temperature before rolling the dough.
When rolling the dough, make sure you roll it thin, if not you will see the dough become too thick once it is cooked.
Sugar: She also adjusts the sugar portions sometimes checking them by tasting the juice with a spoon after they come to a boil, adding more sugar if necessary. Blueberries sometimes are naturally sweeter than blackberries.
Berries/juice mixture: Nonnie stresses it is important to put more juice in the cobbler when pouring into the layers. Sometimes it appears that there is way too much liquid of juice when once the cobbler is cooked it soaks up a large portion of the liquid and sometimes turns out too dry.
Rule of thumb: Nonnie uses for amounts:
Crisco: 4 T. of Crisco to 1 C. flour in the ingredients section
Water: 4 T. water to 1 C. flour in the ingredients section. Make sure you use Iced water. (Put ice in a large bowl or cup and fill with cold water, the colder the better).
Berries: after filling in pan covers about 1 in. over the top before bringing to a boil.
COBBLERS
(Smaller version)
3-4 C. black berries or blueberries
2½ – 3 C. sugar or to taste
½ stick butter
Cinnamon
sugar-save a little for top
Read Cobbler info. First. In 5 qt. pan put berries and fill an inch or so more of water to cover, add sugar and stir. Bring to boil stirring occasionally, turn fire off and set aside. Test sugar-syrup mixture and add more sugar if needed. (See other dough recipes at end of this chapter).
Can also use: Peaches -24 cut up, and cherries.
Dough
3 C. flour
12 T. Crisco (level)
1 C. ice water (plus a few more T. until right consistency)
Pinch of salt
7½ X12 pan (or 8 x 12)
*Nonnie uses 4 T. Crisco to 1 cup flour
Grease pan with butter. Mix flour, salt well with Crisco add water blend well, using pastry cutter. (Can use Kitchen aid mixmaster for kneading dough. Divide dough into 3-4 parts/balls. Roll out dough thin with rolling pin, cut into 1½ – 2 in. width long strips (size long ways or the length of pan). Begin layer of dough on bottom of pan, placing the strips close, side by side until pan is covered, this is layer #1. Take a measuring cup or large cup and dip into the berries & juice mixture. Pour into layered pan on dough, 2-3 good cups of berries with lots of juice. (this juice might seem too much of liquid but is needed as it will later thicken with dough). Spreading evenly. Roll out more dough, cut in strips and add another layer of dough, long ways and close together, 2nd layer. Pour more berries and juice, (make sure you put enough juice), spreading evening, etc. Then put another layer of dough making this the 3rd layer long ways. Now, do not add anymore juice/berries. Finishing on top with short thin strips coming across widthwise to look like criss-crossing. This is the 4th layer of dough as well as the top layer. Melt butter; pour evenly on top all over with brush. Sprinkle with sugar all over lightly, and then sprinkle cinnamon all over lightly.
Put in 400 degree oven 45 minutes to 1 hour. (Place in middle height of oven, on lower shelf in oven. Should slightly brown, with dough rising.
*This is Nonnie’s traditional recipe, she has made “a many a one”. Her heart and soul are in everyone. She hopes this one for sure will be carried down through the generations. Probably this recipe she is more known for her many lovely cobblers.
Rita “Nonnie” Ratcliff
BLACKBERRY COBBLER
Medium Version
Dough for medium size cobbler – See Pie Crust, Dough section:
Divide into 4 dough balls for 4 layers, including short strips for top.
Follow above directions for small version, adusting (making the strips longer) to use a 9 x 12/13 pan, but using 4 layers and the criss-crossing layer on top.
Cobbler Filling
5 C. blackberries
3¾ C. sugar
½ stick butter
Cinnamon
Sugar for top
Always allow water to cover berries about1 inch.
Add blackberries, sugar and water to a large pot and put on high heat. Stirring sugar gently in as not to tear up the berries. As soon as it starts to boil turn it of and let it sit.
Continue to make cobbler as in other versions with layer of dough and liquid, see recipes above and below. Don’t forget to allow for a lot of liquid in cobbler. Finish the same and cook on same oven temperature. Serves 10-12 people.
BLACKBERRY COBLER II
(Larger version)
Crust (dough)
5 C. Gold Medal Flour
20 T. Crisco (1 1/3 C.)
dash of salt
20 T. ice water (1 1/3 C.)
Mix the first 3 crust ingredients together until Crisco is mixed in well with the flour (can use a pastry cutter) until here are no lumps of Crisco. (Jan uses kitchen air mixmaster for the kneading of dough) Once this is done add the water. (You may need to add a little more water-sometimes adding 4 more T. of water)
Mix this all together until water is mixed in well. Then with your hands make 5 dough balls. (This dough should be enough to place on bottom, and on top in strips). Tear off from roll a long piece of wax paper, place on counter and sprinkle a little flour on the top of the wax paper (this helps dough to not stick). Take one dough ball and begin to roll it out with a rolling pin. Roll it thin and then cut slices to make for the cobbler bottom, using the other flour balls, to roll out also for middle and/or top layers. Depending on the amount of flour you use for how many people.
*For three more layers more dough is needed use 6 cups flour instead and 24 T. Crisco & 24 T. (1 2/3 C.) ice water, but also increase your berries, sugar, and water for juice mixture and larger pan. This will give you a total of 6 layers, including the criss-crossed top.
Cobbler filling
5 16 oz. Pkg. blackberries
4 C. sugar
Enough water to cover the blackberries.
Add blackberries, sugar and water to a large pot and put on high heat. Stirring sugar gently in as not to tear up the berries. As soon as it starts to boil turn it of and let it sit.
In large pan, (disposable 11 x 13) put the first layer of dough on the bottom of pan. Layer #1, then pour about 3-4 C. berries and juice (about ½ cobbler filling mixture). It will be watery/liquid. Then add another layer of dough,( 2nd layer of dough), add a few more cups of berries and liquid and another layer of dough (3rd layer), then add remaining cobbler filling and then use some nice layers for the last layer # 4, and criss-cross with thin strips of the dough on top. (Layer number 5).
You have to judge the amounts of layers to the size of pan and what you have left in the area of berries and juice.
Add about ½ stick- 1 stick of melted butter and pour it over the layers. Then add sugar and cinnamon to the top layer. Place in preheated oven for 45 minutes to 1 hour on 400 degree oven. Serves approx. 20 people.
*Blueberries use 10 C. and 2-4 C. sugar. 11 x 13 pan, 24 T. Crisco, 6 C flour, 1 2/3 C. water. Makes enough for about 6-7dough balls for layers.
Rita “Nonnie” Ratcliff
COOL SUMMER PIE
1 lg. can condensed milk
1 can pink or lime frozen juice
1 lg. box Cool Whip
2 Graham Cracker pie shells
Whip together and place in shell and refrigerate for 2-3 hours. Makes two 9 in. pies.
Rita “Nonnie” Ratcliff
CREAM PIES
(Coconut, lemon, chocolate, pineapple)
1½ Cs sugar
4 eggs large
5 ½ Ts corn starch
2¾ to 3 C. milk
salt
1 t. vanilla
Butter 1-2 T.
1 bake pie crust/shell
Separate eggs, lay aside whites. Put sugar in mixing bowl with corn starch and salt, mix and add egg yolks, and milk. Cook over low-med. heat until it comes to a boil until thickens; stirring constantly or it will stick. Remove from fire, add vanilla and butter. Pour into Cooked pie crust, 9-10 inches. Pour meringue on top, allowing peaks to form on pie. Bake 400 degrees until meringue browns, a few minutes. See recipe below.
For Coconut Pies: All of the above ingredients and after removing from fire add 1 small can of coconut leaving enough to sprinkle on top of meringue before placing in oven. Pour into bake crust and bake
For Lemon Pies: All of the above ingredients and after removing from fire add a little more than ¼ C. of lemon juice. Stir well, pour into crust and bake.
Chocolate Pies: All of the above ingredients. Adding 5 T. of cocoa to the sugar, continue as above.
Pineapple : All of the above ingredients. After removing from fire add sm. drained can of crushed pineapple, mix well. Continue as above.
Banana: All of the above ingredients. After removing from fire add 2-3 cut up bananas, and more if desired. Mix well, continue as above.
Meringue for Pies
4 T. Sugar
¼ t. Cream of Tarter
4 egg whites
Beat with mixer until whites form in peaks. Pour over pies evenly; take spoon to draw upwards to stand in nice peaks, do not over beat. Then bake, usually approx. 400 F.
Crust for cream Pies
3½ C. flour
1 1/3 C. Crisco
1 T. sugar
½ t. salt
1 T. vinegar
1 egg
½ C. cold ice water
Mix flour, Crisco, sugar and salt. In separate bowl beat egg adding vinegar, and water. Mix together well, knead with crust cutter or kitchen aid dough mixer into a ball. Separate into three dough balls. Roll each out evenly round and thin on floured flat surface. Place dough over 9 -10 inch pie plate, pressing tight and prick dough fork around sides and bottom to relieve air when baking. Bake shells 15- 20 minutes until slightly brown. Cool
*Nonnie discovered placing dried beans on top of pie crust (to prevent dough from bubbling). Sprinkle ½ C. in bottom of pie Crust then cook.
Rita “Nonnie” Ratcliff
RICE CUSTARD
3 eggs
2 C. milk
1½ C. cooked rice
½ C. raisins (opt.)
½ t. salt
dash cinnamon, nutmeg
½ C. sugar
1 t. vanilla
Slightly beat eggs and milk. Add rice, sugar, raisins, salt and vanilla mix well. Pour in loaf or oblong pan. bake in 325 degree oven for 25 minutes, stir. Sprinkle on top, cinnamon and nutmeg and continue baking until done. Test with knife or toothpick, to come out clean.
*Nonnie often made this with left over rice.
Rita “Nonnie” Ratcliff
EGG CUSTARD
1 stick butter
1 C. sugar
5 eggs
¼ salt
1 T level cornstarch
2 C milk
1 t. vanilla
nutmeg
Mix (room temp.)butter, sugar, cornstarch and salt well. Add beaten eggs, milk and vanilla. Pour into 8 x 8 baking dish, or pyrex dish. Sprinkle nutmeg on top. Put into larger baking dish with some water in it to keep from sticking. Cook in oven at 300 degrees until done. (30-45 minutes) Test with knife.
Rita “Nonnie” Ratcliff
DIRT PIE
1 C. cold milk
1 pkg. 4 servings Jello Pie Filling (Choc. or banana Pudding)
3½ C. Cool Whip (8oz.)
20 chocolate Oreo’s
1½ C. rocks – Granola chunk
chocolate chips
peanut butter chips
or combination
Pour milk into medium bowl add pudding mix. Beat with wire whisk until well blended 1-2 minutes. Let stand 5 minutes.
Fold in whipped topping. Stir 1 C. of the cookies and the rocks in pudding mixture. Spoon into pie crust.
Sprinkle with remaining cookies; freeze until top is set for a few hours.
*can be place in a new and/or decorative medium washed clay pot(the kind that a plant comes in). Roll out the oreo’s with rolling pin for the dirt. Layer ingredients starting with granola chunks, then next, the oreo/dirt, then spoon in a good amount of pudding, then sprinkles of chocolate chips and peanut butter chips and layer of pudding. Finish on top with cool whip. Place in fridge for a few hours. Before serving garnish with a few Oreo cookies and shake with tiny colored sprinkles, stick a fancy plastic garden tool. Child size.
This is a cute birthday, or gift idea to bring to the hospital for young or old. *Nonnie made for Jamie when she was in the hospital @ 9 yrs. old.
FUDGE PIE I
2 oz. German Chocolate
½ C. butter
3 lg. eggs
½ C. sugar
½ C. brown sugar packed
½ C. flour
1 t. vanilla
Melt chocolate & butter in microwave. Set aside. Beat eggs until foamy and add sugar, then beat on high speed 2 min. Blend flour in and beat 1 minute at low speed. Add chocolate and butter mixture, vanilla and beat 1 ½ minutes at medium speed, until mixture is combined. Pour into well greased 9 inch pie pan. Bake at 350F degrees for 40 minutes. Cool. Pie puffs up when baking then settles down to nice fudgy goodness. Serve with whip cream.
Aunt Gladys
FUDGE PIE II
1 stick butter
4 eggs
¼ t. salt
1 t. vanilla
3 (1 oz.) sq. unsweetened chocolate
3 T. white Karo
½ C. sugar
1 unbaked pie shell
Melt chocolate and butter in microwave. Cool, set aside. Beat eggs until light. Beat in remaining ingredients. Add chocolate mixture. Mix thoroughly and pour into pie shell. Bake at 350F degrees for 25-30 minutes. Top should be crusted and pie should shake like custard, do not overcook. Top with Cool Whip.
FRIED PIES
(Apple,Apricot, Cherry)
2 pkgs. dried fruit
2 -3 C. sugar
water
nutmeg
allspice
cinnamon
cloves-ground
Put fruit in 3 qt. pan cover with water, stir in sugar and bring to slow boil on medium fire. Keep stirring so won’t stick. Cook approximately 30-45 min. until water is all gone and fruit is to a mushy consistency like preserves. Season with a dash of allspice, nutmeg, cinnamon and cloves. Mash with potato masher real good. Set aside and make prepare pie dough. Makes 12 pies.
Pie Dough for fried pies
2 C. flour (Gold Medal)
8 level T. Crisco
1 t. salt
8-10 T ice water
cooking oil for frying
*double for more
Knead with Kitchen Aid mixer or by hand with a dough cutter until crumbly, pouring ice water gradually. Knead well until it shapes to form a ball, similar to pie dough. Pinch off small portions at a time and roll out thin with rolling pin on a floured surface. Place saucer or that size on rolled out dough and cut around the saucer. Remove saucer. Put 1 T. of fruit in the middle of dough, fold over fruit and press dough down sides flat with fork to make dough stick together, trying not to allow spillage of fruit outside of dough. Pick up with large flat spatula and place to the side and make more until many are made.
Heat cooking oil in cast iron skillet on medium heat. Place prepared pie, about two at a time in skillet. Let brown lightly. Being careful to turn over and allow the other side to brown. When both sides are brown, remove carefully onto paper towel to drain slightly. Can place a paper towel over each pie and this will allow to stack crosswise each time. (see recipes at end of this section for more dough recipes.
*Can also use Cajun Pie Dough, and #II fried Pie crust
Rita “Nonnie” Ratcliff
GERMAN CHOCOLATE PIE
1 pkg. Bakers German choc. (4 oz.)
¼ C. butter
12 oz. evaporated milk
1 ½ C. sugar
3 T. corn starch
½ C. pecans
1/8 t. salt
2 eggs
1 t. vanilla
deep dish pie shell unbaked.
1 1/3 C. Angel Flake Coconut
Melt chocolate and butter over low heat until blended. (or microwave) gradually stir in evaporated milk. In a separate bowl mix thoroughly; sugar, corn starch and salt. Beat eggs and vanilla with fork. Add eggs to sugar mixture and mix with fork. Gradually blend in chocolate mixture and pour into pie shell. Sprinkle with coconut flakes and chopped pecans over the top. Bake at 375F degree oven for 45-50 minutes until puffed and brown, (ugly) let pie sit out 3-4 hours then put in fridge overnight.
*Make night before.
Katty
KEY LIME PIE I
6 egg yolks, beaten slightly
1 can sweetened condensed milk
½ C. Key Lime Juice
6 egg whites
4 T. sugar
Combine yolks, milk. Mix well. Add juice, blend well. Turn into 9 inch baked shell. Beat whites until stiff. Gradually add sugar. Swirl on pie and seal. Bake in 300F degree oven until Meringue is a pale honey colored, (about 30 minutes).
**This is an original Key Lime Pie from Key West, Fla.
KEY LIME PIE II
(Frozen)
Crust
1 .½ fine Graham Cracker Crumbs (20 sq.)
½ C. butter melted
2 T. sugar
Set aside
Filling
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
2 T. freshly grated lime peel
½ C. lime juice
2 pints lemon sorbet, slightly softened
green and yellow liquid food coloring
1 C. (1/2 pint) heavy whipping cream
½ C. confections’ sugar
Garnish: thin lime wedges
Crust: coat a 9 inch pie plate with non stick spray. Mix ingredients in a bowl until blended. Press over bottom and up sides of pie plate with hands. Freeze 5 minutes
Filling: stir first three ingredients in medium bowl. Add sorbet: stir briskly until smooth. Stir in food color, a few drops at a time, until desired shade. Spreading in crust.
Freeze 6 hours or until hard, or wrap air tight and freeze up to 2 weeks.
About 20 minutes before serving: Remove pie from freezer. Beat cream and sugar in a large bowl with mixer on high speed until soft peaks form. Spread on pie; garnish with lime. Serves 10. (About 6 hours to freeze)
**Can be prepared through step 3 up to 2 wks. ahead.
KEY LIME PIE III
1 9 in. pie crust or Graham Cracker Crumb Crust
4 eggs separated
1 (14 oz. )Can Eagle Brand Sweetened Condensed Milk
½ C. juice of real key limes/12
5 T. sugar
yellow or green food coloring, opt.
2 t. lime peel
whipped cream or whipped topping
Preheat oven to 400F. In separate bowl with electric mixer beat egg yolks until thick and turn to a light yellow. Don’t over mix. Turn the mixer off and add the condensed milk. Turn speed to low and mix in half of the lime juice, a few minutes later, add the rest of the lime juice, mixing to make a light custard, then add food coloring until blended ( a few seconds). Pour the mixture into the pre-cooked cooled 9 in. pie shell and bake for 12 minutes. Cool and chill. Serve with a scoop of whipped cream. See more pie crusts at end of this section.
*Real key lime texture is a “firm custard”, not a soft pudding texture. Traditional Key lime does not have a meringue on top but a recipe follows.
If using Meringue, pour the key lime pie into a pre-cooked pie shell and set aside, don’t bake the Key lime pie UNTIL after you put the meringue on top.
Meringue beat egg whites in a cleaned chilled bowl until soft peaks form. Add sugar, 1 T. at a time to desired sweetness. Continue beating until meringue is shiny and forms in stiff peaks. Pour on top of key lime pie and cook on 400F for 10-12 minutes until just brown. Cool and serve.
Debbie Kumar
LEMON CHESS PIE
1½ C. sugar
4 eggs
1½ T. flour
1/3 C. lemon juice
¾ stick butter
Cream sugar and flour with butter until light. Add beaten eggs, blend well. Add juice, stir. Pour into uncooked pie shell, 9 or 10 inches. Bake 35 minutes in 350F degree oven.
Rita “Nonnie” Ratcliff
LEMON ICE BOX PIE
1 C. Borden’s Condensed Milk
4 lemons or 1/3 C. lemon juice
3 egg yolks only
Mix yolks into condensed milk, beat slowly with mixer gradually adding lemon juice; continue beating, it will thicken. Line bottom of bowl with Vanilla Wafers. Pour half of mixture over wafers, layering, mixture and wafers. End with wafers on top. Place in refrigerator for 3-4 hours. Serves 4
*Double recipe for more.
Rita “Nonnie” Ratcliff
LEMONADE PIE
1 sm. can lemonade
1 sm. can Eagle Brand Condensed Milk
1 sm. Cool Whip
Whip together first three ingredients. Fold in cool whip and stir slightly until mixed then pour into Graham Cracker Pie Crust and refrigerate 2-3 hours.
*One of Sonny’s favorites to serve after fish fry’s
Glenn Tjomsland
LEMON PIE
½ C cold water
7 T. corn starch
1½ C. hot water
1¼ C. sugar
3 egg yolks
3 egg whites
1 T. butter
Pie shell
Mix cold water and cornstarch. Cook and boil, hot water and sugar, gradually adding first ingredient mixture. Add egg yolks, mix well and let cook until thicken. Remove from fire. Add one lemon and rind, and 1 T. butter. Pour into pie shell, top with meringue (using egg whites) and brown in 350-400F degree oven, 15 minutes until lightly brown on top. Check often.
Marge Records
EASY LEMON PIE
Same as Key lime, just use “Real Lemon” lemon juice from concentrate instead of Real Lime brand. It has whipped topping instead of meringue.
MERINGUE FOR PIES
3 T. sugar
¼ t. cream of tarter
3 egg whites
Slowly beat whites with mixer, about halfway add sugar and cream of tarter and continue beating until stands in peaks.
*When spreading meringue over pie, be sure that meringue covers inner rim of crust. Spread all over pie, taking spoon to form peaks. Usually pies with meringue are cooked in 400 degree oven for 12-20 minutes until lightly brown, checking it.
Rita “Nonnie” Ratcliff
MERINGUE DESSERT
½ Pint fresh double cream
4 oz. meringue shells
2 T. Grand Marnier or Kirsch Liqueur
8 oz. fresh rasberries
2 oz. Icing sugar(powdered sugar)
Lightly oil 2 pint plastic or china pudding dish in whip cream with liqueur until softly stiff. Then stir in crumbled meringues. Fold them evenly into cream. Then spoon mixture into dish. Cover with freezer paper/film or foil and freeze.
Sauce – Press raspberries through sieve and sweeten to taste with icing sugar.
Serve – Turn frozen meringue out of dish and leave for about an hour before serving. Spoon a little of sauce over desert and the rest in a container.
Janna Robertson
OSGOOD PIE
½ C. butter
2 C. sugar
4 eggs (beat separately)
1 C. pecans
1 C. raisins
2 T. vinegar
1 t. vanilla
Separate eggs (whip whites 1st) beat yolk with sugar, vinegar and spices. Fold whites in, and add pecans and raisins. Pour into uncooked pie shell, (9inch) cook slowly 300-350F (approx. 50 minutes to 1 hour).
*One of Nonnie’s traditional pie’s for Christmas and Thanksgiving Dinner. Jan’s favorite.
Rita “Nonnie” Ratcliff
PECAN PIE
4 eggs-beaten
1 C. sugar
1 C. Karo
1 t. vanilla
1 T. butter
1-1 ½ C pecans
dash, nutmeg, cloves, cinnamon, allspice.
Preheat oven 300-350F. Beat eggs slightly with fork in medium bowl. Add sugar, Karo, butter and vanilla. Stir until blended. Stir in halved pecans. Place uncooked pie dough in pie pan. Pour pie pecan filling into pie crust. Bake 55 – 60 minutes 350F. Cool on wire rack. Check middle to see if done.
* One of Nonnie’s traditional pies for Thanksgiving and Christmas.
Rita “Nonnie” Ratl\cliff
PECAN PIE
(Caramel)
½ C. Karo Corn syrup with real brown sugar
or Karo light
28 caramels
¼ C. butter
¾ C. sugar
¼ t. salt
½ t. vanilla
3 eggs
1 C. pecan halves
1 (9in.) unbaked pie crust
Preheat 350F. Heat Karo with real brown sugar, caramels and butter in a saucepan over low heat. Stir constantly until smooth. Combine sugar, salt, vanilla and eggs in a medium bowl. Gradually add caramel sauce mixture to egg mixture, stirring well. Stir in pecans, coating thoroughly. Pour pecan mixture into pie crust. Bake at 350 F. for 50-55 minutes until puffed all over. Place pie on cooling rack. Cool to room temperature.
PINEAPPLE PIE
(Old Fashioned)
2 C. sugar
4 eggs (separated)
1 t. vanilla
1 T. cornstarch
butter
Mix yolks and 1 small can pineapple drained. Beat whites; fold in 1 t. vanilla and butter. Cook at 250F degree or 300F. oven.
*Sammye “Memom’s” favorite
Neta “Ole Mama” Sanford Richards
PUMPKIN PIE
1 (16 oz.) can of Libby’s Pumpkin
2 eggs, slightly beaten
¾ C. sugar
½ t. salt
1 t. ground cinnamon
½ t. ground ginger
¼ t. ground cloves
1 can (12-13 fl. Oz.) Carnation Evaporated Milk
1 9 in. unbaked pie shell with high fluted edge
Preheat oven to 425F. Mix fillings ingredients in order given. Pour into pie shell. Bake 15 minutes. Reduce heat to 350 F. Continue baking 45 minutes or until knife inserted near center comes out clean. Cool completely. Garnish, if desired, with whipped topping. Makes one 9 inch pie.
*Another traditional Thanksgiving and Christmas pie
PUMPKIN SPICE PIE
Low-cal
2 (8 oz.) pkg. fat free cream cheese or regular
1 T. flour
½ C. fat free Ricotta cheese (or regular)
½ C. plus 2 T. sugar
1 t. vanilla
3 large egg whites
½ C. canned Pumpkin
1 t. pumpkin pie spice
1 ready made, low fat Graham Cracker Pie crust
Cool Whip (opt.)
Preheat oven to 350F. In a large mixing bowl, combine cream cheese, flour, Ricotta cheese, sugar and vanilla. Add egg whites and mix on medium speed with electric mixer until the ingredients are combined. This is a very delicate mixture, so be careful not to over mix the cheese. When the mixture is combined, remove 1 and ½ C of the batter and stir in pumpkin and pumpkin pie spice. Mix until well combined. Pour plain cream cheese batter evenly into pie crust. Top with pumpkin batter and bake for 35-40 minutes or until the center is almost set. Cool and refrigerate overnight before serving. Garnish each slice with a dollop of whipped topping, if desired. Makes 8 servings. 226 calories, 4 grams of at, 10 grams of protein.
Jamie Brown
STRAWBERRY PIE
1 baked 9 in. crust
mix
½ C. sugar
2 T. flour
1 C. water
¾ stick oleo
Mix well and Cook until thick, add 1 pkgs. of Strawberry Jell-O. Add 1½ pints of fresh whole berries. Pour into pie crust. Chill, serve with whipped cream.
*Andy Yarbrough uses 1-2 C. sliced strawberries, ¼ C. cornstarch, ¾ -1 C. sugar. 1½ C water. No butter. She sprinkles top with powdered sugar or tops with whip cream & coconut.
Frances Barnett
SWEET POTATO PECAN PIE
Dough
3 T. unsalted butter, softened
2 T. sugar
¼ t. salt
½ of a whole egg vigorously beaten until frothy
(reserve the other half for the sweet potato filling)
2 T. cold Milk
1 C. All-Purpose Flour
Sweet Potato Filling
2-3 sweet potatoes (or enough to make 1 C cooked pulp), baked
¼ C. packed, light brown sugar
2 T. sugar
½ egg, vigorously beaten until frothy (reserved above)
1 T. heavy cream
1 T. unsalted butter, softened
1 T. vanilla extract
¼ t. salt
¼ t. ground cinnamon
1/8 t. ground allspice
1/8 t. ground nutmeg
Pecan Pie Syrup
¾ C. sugar
¾ C. dark corn syrup
2 small eggs
1½ T. unsalted butter, melted
2 t. vanilla extract
Pinch of salt
Pinch of ground cinnamon
¾ C. pecan pieces or halves
Chantilly Cream (recipe follows)
For dough: Place the softened butter, sugar and salt in the bowl of an electric mixer; beat on high speed until the mixture is creamy. Add the ½ egg and beat 30 seconds. Add the milk and beat on high speed 2 minutes. Add the flour and beat on medium speed 5 seconds, then on high speed just until blended, about 5 seconds more (over mixing will produce a tough dough). Remove the dough from the bowl and shape into a 5 in. patty about ½ in. thick. Lightly dust the patty with flour and wrap in plastic; refrigerate at least 1 hour; preferable overnight. (The dough will last up to one week refrigerated.)
On a lightly floured surface, roll out dough to a thickness of 1/8 to ¼ inches. Very lightly flour the top of the dough and fold it into quarters. Carefully place dough in a greased and floured 8 inch round cake pan (1½ in. deep) so that the corner of the folded dough is centered in the pan. Unfold the dough and arrange it to fit the sides and bottom of pan; press firmly in place. Trim edges. Refrigerate 15 minutes.
For the sweet potato filling; combine all the ingredients in a mixing bowl. Beat on medium speed of electric mixer until the batter is smooth, about 2 – 3 minutes. Do not overbeat. Set aside.
For the pecan pie syrup: Combine all the ingredients except the pecans in a mixing bowl. Mix thoroughly on slow speed of electric mixer until the syrup is opaque, about 1 minute; stir in pecans and set aside.
The assemble: Spoon the sweet potato filling evenly into the dough-lined cake pan. Pour the pecan syrup on top. Bake in a 325 degree oven until a knife inserted in the center comes out clean, about 1¾ hours. (Note: the pecans will rise to the top of the pie during baking.)
Cool and serve with Chantilly Cream. Store pie at room temperature for the first 24 hours, then (in the unlikely event there is any left) refrigerate.
Chantilly Cream (makes 2 Cups)
2/3 C. heavy cream
1 t. vanilla
1 t. brandy
1 t. Grand Marnier
¼ C. sugar
2 T. dairy sour cream
Refrigerate a medium sized bowl and beaters until very cold. Combine cream, vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 min. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 min. Do not overbeat. (Overbeating will make the cream grainy, which is the first step leading to butter. Once grainy you can’t return it to its former consistency, but if this ever happens, enjoy it on toast!)
Chef Paul Prudhomme (all rights reserved Copyright 1984 (NEED TO GET PERMISSION)
TIRAMISU I
5 eggs (yolks separated)
5 T. sugar
1 lb. Mascarpone cheese
Sticks for tiramisu
1 C. water
1 t. instant coffee
cocoa
cinnamon
Beat 5 egg whites and set aside (Like meringue), mix the 5 yolks and sugar well, ( beat slowly, like 1 minute) Then add the cheese, mix another minute. Turn off mixer and fold in the whites and mix/stir well until smooth. In another small bowl take 1 C. of warm water and mix with instant coffee, add 1 t. amaretto, and stir. Dip in the cookies very quickly (into the coffee mix) then line the pan. Place about 4 of the bread/sticks on the bottom of pan, then spread cream mixture over (Do two layers with the crème mix and dipped cookies) Sprinkle with cocoa powder when finished.
(Can substitute cream cheese for Mascarpone)
Janna Robertson
TIRAMISU II
5 T. granulated sugar
3 T. hot water
2 t. instant espresso or instant coffee powder
¼ C. chocolate syrup
8 oz. pkg. cream cheese, softened
1 C. whipped cream, or thawed frozen whipped topping
2 t. unsweetened cocoa powder
eight ¾ in. thick slices angel food cake cubed.
This is just an easy to make version that still has a sophisticated air. It’s easy to eat, not overly sweet and an ideal compliment to after-dinner coffee. To hold them steady while you are working on them, you could pop the cups in the sections of a mini-loaf pan.
Directions: in small bowl, make a coffee mixture by combining 1 T. of the sugar, water, espresso powder and chocolate syrup; stir until coffee powder dissolves.
In a separate bowl, combine cream cheese, ½ C. of the whipped cream, 1 T. of the coffee mixture and the remaining 4 T. sugar in small bowl or electric mixer. Whip until light and fluffy.
Divide half the cubed cake slices among 4 foil cups, or other dessert dishes. Brush cake cubes with coffee mixture. Top with 2 or 3 T. of cream mixture. Repeat procedure with remaining cake, coffee mixture and cream. With disposable bag and Number 18 tip, pipe a rosette on each serving using the remaining whipped cream. Sprinkle with cocoa powder.
Serve immediately, or cover and refrigerate up to one day. Best when chilled several hours. Makes 4 servings.
INDIVIDUAL TOFFEE, PECAN, AND PEACH CRISPS
Filling
6 C. frozen sliced peaches (about 2 ½ lbs), thawed
3 T. sugar
1 T. fresh lime juice
Topping
¾ C. All Purpose Flour
1/3 C. (packed) golden brown sugar
¼ t. salt
6 T. (3/4 stick) chilled unsalted butter, cut into pieces
¾ C. English Toffee bits (such as skor)
½ C. pecans, coarsely chopped
Ice Cream (opt.)
For filling:
Preheat oven to 350F. Place six 1¼ C. ramekins or custard cups on large baking sheet. Mix peaches, sugar, and lime juice in large bowl to blend. Divide filling among ramekins.
For topping:
Whisk flour, brown sugar, and salt in large bowl to blend. Using fingertips, rub in butter until mixture holds together in clumps. Stir in toffee and pecans; sprinkle over filling.
Bake crisps until filling bubbles and topping is golden brown, about 40 min. Cool 10 minutes. Serve warm with ice cream, if desired.
Jamie Brown
“UM ALI” I
8 slices of toast/chopped
half or ¾ quarter butter
4 T. nuts
4 T. almonds without outer layer and chopped up
4 T. pistachio
quarter C. of raisins
½ T. cinnamon cardamom
1½ C. full cream milk
½ C. sugar
half T. Rose water
1 C. of plain cream
1 heaping T. of sugar
Warm the half cup of butter. Fry the 8 slices of toast until golden brown. Put the french toast in a pan 9 X 11. (leave until cools). Mix the chopped up toast with cinnamon, cardamom and raisins. Boil the milk and sugar until hot then let it cool down. Add the rose water to the milk and stir. Add the milk onto the bread and leave for half hour. Add the nuts and pistachios. Cover all with the cream and sprinkle some of the sugar over the cream and place in the oven for 10-12 minutes at 425F degrees.
Janet Brown
“UM ALI” II
1 Pkg. puff pastry
raisins (any kind)
raw nuts (Pistachio, almonds, pine seeds, walnuts)
skimmed milk, full cream or low fat milk
sugar – as you like
½ C. orange blossom water
2 pkg. Dream Whip
Preheat oven 350F. degrees. Bake the puff pastry as directed, cool it, put in casserole and break it into small pieces.
Mix the nuts and add to puff pastry, mix the pastry and the nuts altogether. Heat the milk add the sugar, stir it until the sugar is dissolved. Leave it on the fire until it boils then add the orange blossom water, remove it from the fire. Add the milk mixture to the pastry mix, leave it a minute until it absorbs all the liquid then add some more milk. Prepare the dream whip, spread it over the mixture. Put it in the oven to bake for 30-45 minutes, or until its light brown. Serve warm.
*Very popular Arabic desert dish in Middle East.
Aya Al-Chalabi
VINEGAR PIE
Dough
1½ C. flour
½ C. Crisco
½ t. salt
pinch soda
heaping t. baking powder
Ingredients
2 C. water
2 C. sugar
2 T. butter
1 egg
3 T. cornstarch
½ C. vinegar
This is made similar to a cobbler. Start with the dough and place a strip of dough inside a pan, then pouring the juice of the ingredients, and layer everything. Bake
350F oven.
Nora “Mamaw” Richards
PIE CRUSTS, DOUGH, & MERINGUES
Cajun Pie Dough
Cobbler Dough
Graham Cracker Crust
Meringue
Pie Crust
- Basic
- Fried Pie Crust
CAJUN PIE DOUGH
1½ C. flour
½ C. sugar
1 egg
1/3 C. Crisco
1 t. baking Powder
¾ T. nutmeg
1 pinch salt
Cream sugar, Crisco and add beaten egg, the flour and rest of ingredients. Knead slightly 10 times with flour. Roll out in size of pie plate. This makes a thick crust.
** Can put custard in crust and bake 400F until brown. Custard Filling: Put 2/3 C. of milk to boil stir into 1/3 C. of cold milk. 2 eggs, 3 T. flour, ½ C. sugar and a pinch of salt. When milk boils carefully put altogether and cook until thickened. Remove and add 1 t. vanilla put into pie shell and bake.
COBBLER DOUGH
4 C. flour
2 tsp. salt
1 C. Crisco
1¼ C. Ice water (+Plus)
Add salt to flour. Mix Crisco with flour well. Then add iced cold water. Mix and knead well. Roll out on waxed or flour board, cut in strips for lining and layering cobbler.
*See under actual cobbler recipe for more dough recipes and for larger portions of dough.
Rita “Nonnie” Ratcliff
GRAHAM CRACKER PIE CRUST
16 Graham Crackers
3 T. sugar
1 cube (1/4 lb.) butter
Crush Graham Crackers with food processor or by hand with rolling pin. Mix all ingredients and press into a 9in. pie plate. Bake in a preheated 350F oven for 10-12 minutes until lightly browned. Place on a rack to cool.
MERINGUE
3 T. sugar
¼ t. cream of tartar
3 egg whites
Beat with mixer until stands in smooth peaks. Add more to make large pies.
Rita “Nonnie” Ratcliff
PIE CRUST
(Basic)
1¼ C flour
6 T. Crisco (level)
¼ t. salt
6 T. Ice cold water
Fill glass with ice water. Mix Crisco and flour first (add salt to flour). Measure 6 T. of water from the ice water; add to flour/Crisco mixture. Mix all ingredients well. Roll out on floured board. {makes one pie shell only. Double recipe for top of pie and bottom shell if needed}.
Rita “Nonnie” Ratcliff
FRIED PIE CRUST
(For Fried Pies)
4 C flour
1 C Crisco
1 tall can milk (Pet)
1 egg
1 tsp. baking powder
1 tsp. salt
3 T. sugar
Mix dry ingredients together. Blend in shortening until substance is like meal. Mix milk and egg together in different bowl. Add to dry ingredients, mix well. Roll out very thin. Use saucer for pattern, dampen one side on edge. Fill with fruit and fry in Crisco oil until brown on both sides. Makes 5-20 pies
Rita “Nonnie” Ratcliff
