Please, I am looking for a great holiday pie recipe for our family....?

Question

WOULD LOVE TO FIND A Good PIE THAT IS REQUESTED YEAR AFTER YEAR- please no apple, pumpkin, or pecan recipes

Answer 1

check out all recipes.com i use it all the time. especially the coconut custard and the pumpkin cheescake. very simple and fast

Answer 2

You should try to make my sister's Carmel pie! It is wonderful and Soooooo easy. Get a pre-made gram crust, or a regular crust, and bake it if it isn't already. Now, take 3 cans of condensed milk, not evaporated, but the really thick kind that is really sweet. remove the labels and place them unopened in a large sauce pan. Now, cover the cans just barely with water and bring to a boil. Boil for one hour. After the hour, let the cans cool on a towel for 10 minutes. Carefully remove the lids with a can opener, and pour the contents into the pie crust. Place in the fridge over night and top with cool whip just prior to serving. This pie is so rich and yummy that everyone will want the recipe. I know it sound weird to boil something in a can, but trust me, one bite of this pie and you will be craving it forever! I hope this is something you were looking for, let me know if you need any more information about it, you can reach me by email or IM. Good luck!

Answer 3

Shaker Citrus Pie

Serves 8
This Shaker-style pie uses the whole fruit, rind and all. To get the best flavor, choose lemons and oranges with very thin skin.


2 medium-sized thin-skinned or juice oranges, washed

1 lemon, washed

2 cups sugar

All-purpose flour, for dusting

1/2 recipe Pâte Brisée

4 large eggs

1 large egg yolk

1 tablespoon heavy cream

Cranberry Compote

1. Cut oranges and lemon into paper-thin slices, and remove the seeds. Cut all but 4 slices of the lemon and 4 slices of the orange into eighths. Place the rings and slices into a plastic container; add sugar, mix gently, and refrigerate overnight.

2. On a lightly floured surface, roll out dough to 1/8 inch thick; drape over a 10-inch pie pan. Create decorative edge as desired. Refrigerate 30 minutes, or until chilled.

3. Heat oven to 400°. Drain fruit, reserving syrup. Separate whole slices from cut pieces, and set aside.

4. Combine whole eggs and citrus syrup in the bowl of an electric mixer fitted with the paddle attachment; beat on medium high until pale yellow and fluffy, 5 minutes. Remove from mixer; stir in orange and lemon eighths. Pour into shell; top with reserved fruit slices.

5. In a small bowl, mix egg yolk and cream. Using a pastry brush, gently brush dough edges with egg-yolk mixture. Place pie on a baking sheet; bake 15 minutes, then reduce heat to 350°; continue to bake 35 to 40 minutes more, until pie is set. Let cool completely on a wire rack, 2 to 3 hours. Serve with compote.

i love htis because i love everything citrus-y.

Answer 4

Wisconsin Cranberry Pie

Pastry for double crust pie
3 cups Halved cranberries
1/2 cup Water
1 3/4 cups Sugar
5 tablespoons Flour
1/4 teaspoon Salt
1/2 teaspoon Almond extract
2 tablespoons Butter

Prepare pastry for pie.

In saucepan add cranberries and water and bring to the boiling point.

Mix dry ingredients and slowly add to cranberry mixture.

Cook on low heat until mixture thickens. Remove from heat and add extract.

Cool filling completely.

Pour into 9 inch pastry lined pan.

Dot with the butter.

Add top crust as a lattice crust or as a whole top crust, crimping edges and pricking top in several places.

Bake in 425 oven for 35 to 40 minutes or crust light golden.

Serve room temperature or cold with ice cream or whipped cream. A no nonsense delicious cranberry pie.



FRENCH SILK PIE

9 inch graham cracker pie crust
2 squares unsweetened chocolate
3/4 c. sugar
1 stick butter
2 eggs
1 tsp. vanilla

Cream the butter, sugar and vanilla.

Add melted chocolate.

Add 1 egg; beat on high speed for 5 minutes.

Add second egg; beat for 5 minutes.

Pour into a 9- inch graham cracker crust.

Refrigerate overnight. Serve with whipped cream.

RAZZLEBERRY PIE

Pastry for double crust pie
1 bag of frozen raspberries (you can use fresh when in season)
1 bag of frozen blackberries
1/3 cup sugar
2 1/2 Tablespoons flour
Pie tin
Vegetable cooking spray

Prepare pastry for pie.

Thaw fruit almost completely and pour in colander to strain juice.

In large bowl, mix fruit, sugar and flour together. Line bottom of greased pie tin with crust. Fill with fruit.

Add top crust as a whole top crust, crimping edges and pricking top in several places.

Lightly brush top crust with beaten egg.

Sprinkle sugar over the top.

Bake for 40 minutes at 400 degrees.

Put foil in crust edges halfway through if getting too brown.

Answer 5

Well you need the $1 million dollar Pillsbury bake off winner. Here it is!

Ingredients:

Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

Filling
1/2 cup butter or margarine
1/2 cup packed brown sugar
3/4 cup corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
3 eggs, lightly beaten
4 Nature Valley® Oats 'n Honey crunchy granola bars (2 pouches from 8.9-oz. box), crushed (3/4 cup)*
1/2 cup chopped walnuts
1/4 cup quick-cooking or old-fashioned oats
1/4 cup chocolate chips
Whipped cream or ice cream, if desired

Preparation Directions:

1 . Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2 . In large microwavable bowl, microwave butter on High 50 to 60 seconds or until melted. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs. Stir crushed granola bars, walnuts, oats and chocolate chips into brown sugar mixture. Pour into crust-lined pan.
3 . Bake 40 to 50 minutes or until filling is set and crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 30 minutes before serving. Serve warm, at room temperature or chilled with whipped cream or ice cream. Store in refrigerator.

Answer 6

RICKY SKAGGS' GRASSHOPPER PIE a million c. sugar a million/2 stick oleo, melted 3 eggs a million t. vanilla a million/2 t. vinegar a million/2 c. pecans a million/2 c. coconut a million small bag of choco. chips blend a number of those elements and por into unbaked pie shell...Bake for 40 to 40 5 minutes at 350 tiers...

Answer 7

Crunch Crust:
1/2 cup (1 stick) butter
1/4 cup brown sugar
1 cup flour
1/2 cup chopped pecans
Preheat oven to 400. Mis all ingredients with pastry blender. Spread in 9x13 pan, bake 15 minutes. Immediately stir with spoon and press into pie plate.

Filling:
1 cup sugar
4 eggs-seperated (use yolks for filling and whites for meringue)
1 can evaporated milk
1/2 cup milk (enough to make 2 cups along w/evaporated)
4 Tbs. flour
3-4 Tbs. cocoa
1 tsp vanilla
2-3 Tbs. butter
Cream sugar, flour and cocoa together in medium saucepan. Add egg yolks and small amount of milk and stir well. Add rest of milk and cook over med heat stirring constantly until thickens-then continue to cook on low and stir 2 more minutes to smooth. Add vanilla and butter. Poor into crunch crust and top with meringue.

Meringue
4 egg whites (make sure no yellow in them)
dash of salt
1/4 tsp cream of tartar
8 Tbs sugar
1/2 tsp vanilla
Beat egg whites with salt, vanilla, and cream of tartar until they begin to stiffen. Gradually beat in sugar until stiff peaks form. Top the pie with the meringue. Bake 350 until well browned.

Enjoy!!!

Answer 8

Yogurt Pie
1 carton any flavor yougart, 1 average bowl of cool whip, 1 package white chocolat pudding. Mix ingredients place in a graham cracker crust and put in refrigerater until firm. Sserve and enjoy.

Answer 9

Sorry my favorite pie is honey crunch pecan. Why don't you try a peach cobbler instead of a pie. Very yummy! God bless****

Answer 10

Lemon Meringue Pie on Lemon Cookie Crust

CRUST:
1/2 cup butter
4 ounces cream cheese
1 egg yolk
1/4 cup sugar
1 tablespoon grated lemon rind
1 1/4 cups flour

FILLING:
2 cups boiling water
2 tablespoons finely grated lemon peel
1/4 cup butter, softened
1/8 teaspoon salt
1/2 cup sugar
4 egg yolks
1 cup sugar
1/2 cup cornstarch
2/3 cup lemon juice

For crust: In large bowl of electric mixer, beat together first 5 ingredients until mixture is blended. Beat the flour in until blended. Place dough in floured wax paper, wrap securely, and refrigerate for several hours. Roll dough out to measure a 12" circle. Place dough in a 12" pie pan and pierce bottom with tines of a fork. Bake in a 350ºF oven for about 30 minutes or until crust is beginning to brown. Allow to cool in pan.

For filling: in saucepan off the heat, stir together the hot water, peel, butter, salt and sugar. In a large bowl, beat the yolks, sugar, cornstarch and lemon juice until thoroughly blended. Pour egg yolk mixture into hot water mixture and stir until blended. Place saucepan on low heat and cook, stirring constantly, until mixture has thickened. Do not boil or filling will curdle.

For meringue, beat 5 egg whites until foamy. Continue beating, and add a pinch of salt, a pinch of cream of tartar, 2/3 cup sugar (1 tbl. at a time), and 1 tsp. vanilla. Beat until meringue is stiff.

Fill crust with hot lemon filling. Swirl meringue decoratively on top of hot lemon filling and cover every bit of crust.

Bake in a 350ºF oven for 12-15 minutes or until top is lightly browned. Cool for 3 hours before serving. For easy cutting, use a wet knife.

Serves 10.
-----------------

PEACH PIE

1 qt. sliced peaches 3/4 c. sugar Pinch of salt 3 Tb. flour

Fill the lower crust with the sliced peaches and sprinkle with the sugar, salt, and flour, which have been previously mixed. Moisten the edge of the lower crust, cover with the top crust, and bake in a moderately hot oven for 30 to 40 minutes. Peach pie served hot with whipped cream makes a very delicious dessert.

THICKENING JUICY FRUITS FOR PIES.--When particularly juicy fruit, such as berries, cherries, peaches, etc., is used for pie, flour or other starchy material must necessarily be used to thicken the juice and thus prevent it from running out when the pie is served. If the fruit is very sour, a proportionately larger quantity of flour will be necessary. This is due to the fact that the acid of the fruit reduces the starch in the flour to dextrine, and this form of carbohydrate does not have so much thickening power as the starch in its original form had.


RHUBARB PIE.--Rhubarb is practically the first fresh material for pie that can be purchased in the spring and is therefore very much appreciated. The most popular form in which it is served is probably in pie. It requires considerable sugar in order to make it palatable and should be thickened with starchy material so that it will not be too juicy when it is served.

RHUBARB PIE

1 qt. rhubarb 1-1/2 c. sugar 2 Tb. corn starch Pinch of salt

Cut the rhubarb into inch lengths without removing the skin and place in the lower crust. Mix the sugar, corn starch, and salt, and sprinkle over the top. Cover with a top crust and bake in a moderately hot oven for about 35 minutes. If desired, some lemon rind may be grated into the pie to give additional flavor.