What are your best pie recipes?

Question

anything christmasy, except apple or pumpkin


yummy!!

Answer 1

MINCEMEAT PIE

2 (9- inch) frozen pie crusts (thawed)
3/4 c. raisins
3 tbsp. brandy (or orange juice)
27 oz. mincemeat
1 c. apples, finely chopped
1 c. walnuts, chopped
1/4 c. brown sugar
1 tsp. lemon rind, grated
1 tbsp. lemon juice
1 egg, slightly beaten

Preheat oven to 375 F. Combine raisins with brandy (or orange juice) in large bowl and let sit at room temperature for 30 minutes. Combine raisin mixture with remaining ingredients and spoon into pie crust. Top with remaining pie crust and make several small slits on top of crust. Brush top with egg mixture. Bake for 35 to 45 minutes or until golden brown.

ITALIAN RICE PIE

Filling

2 c. cooked rice
3 lbs. ricotta cheese
Milk
2 eggs
4 tsp. cinnamon
2 teaspoons vanilla extract
1/2 c. granulated sugar
1 tsp. salt

Pie Crust

1/4 c. milk
3/4 c. granulated sugar
1/2 c. butter or margarine
2 eggs, slightly beaten
3 c. flour
1 tsp. salt
1/2 tbsp. baking powder

Combine all filling ingredients in large mixing bowl. If too thick add milk until mixture is creamy. Set aside. Mix all ingredients for pie crust in another bowl, working dough until it forms a ball in center of bowl. Turn onto floured surface. Cut dough in 4 sections. Roll 2 into pie shells. Fill with rice mixture. Roll the other 2 sections of dough and cut into strips to form a crisscross pattern over the top of pies. Roll the crust and flute the edges. Bake at 350 F. for about 1 hour. Crust should be light brown when ready. Chill before serving.

COCONUT CUSTARD PIE

1-1/2 c. heavy cream
1-1/4 c. milk
3/4 c. sugar
6 tbsp. cornstarch
2 lg. egg yolks
1 tsp. vanilla extract
2 c. shredded coconut
Tiny pinch of nutmeg
1 pre-baked piecrust (or your own piecrust)

Make the crust according to the directions on the box. Combine the cream and 1/2 cup of the milk in a saucepan with the sugar. Cook over low heat, stirring occasionally, until small bubbles form around the edge of the pan. In a mixing bowl, whisk the remaining 3/4 cup of cold milk into the cornstarch. Whisk in the egg yolks. Slowly stir in1/2 cup of the hot cream mixture, then slowly stir this mixture into the remaining hot cream. Add the nutmeg and cook 1/2 minute more, continuing to stir, until the mixture forms soft shapes when dropped from a spoon. Remove the custard from the heat, and stir in the vanilla. Transfer custard to a medium-size bowl. Stir in all but 1/4 cup of the coconut. Cover with wax paper or plastic wrap and cool for 1 hour at room temperature. Spoon the cooled custard into the pre-baked pie shell. (If using the meringue topping, and spread the meringue over the pie, covering the entire surface.) Sprinkle with the remaining coconut. Bake on the center rack of the oven at 350 F. until the peaks are golden, about 10 minutes. Let cool and refrigerate for1 hour before serving. Serves 8 to10.

Answer 2

1

Answer 3

Other than apple or pumpkin? Oh dear that means you don't want to hear about my favorite apple cranberry pie with crumb topping. Okay.

For the holidays cream cheese pies are popular. And, chocolate pies. There are a lot of easy no-bake chocolate and cream cheese pie recipes. You'll see both types decorated with everything from whipped cream and cherries to more chocolate.

For the crusts usually graham cracker crumbs or cookie crumbs are used.

Answer 4

If you are looking for quick, easy and yummy I have a couple I always go back to:
1 can of crushed pineapple with syrup (8oz)
16 oz of sour cream
1 package of vanilla instant pudding

mix all together and put in a graham cracker crust and chill several hours. awesome! serve with cool whip

quick butterscotch pie (everyone I make this for always asks me to make it again)
8oz of cream cheese softned (beat until creamy)
beat in 1 can sweetned condensed milk (lowfat works just as good) until creamy
add 2/3 cup of water and 1 package of butterscotch instant pudding
fold in half a tub of cool whip (lite works just as well)
pour into graham cracker crust and chill several hours
serve with remaining cool whip
Yum!!

Answer 5

When I bake pumpkin pie, I add a teensy splash of whiskey to the filling mixture. The spices I use are; cinnamon, nutmeg, ground ginger, and ground cloves.

Answer 6

This site has some great ones.