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Recipe - Amish Shoo-Fly Pie
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Crumb Mixture:
2 cups - flour
3/4 cup - brown sugar
1/3 cup - shortening or butter
1/2 tsp - nutmeg
1 tsp - cinnamon
Syrup mixture:
1 cup - molasses
1/2 cup - brown sugar
2 - eggs
1 cup - hot water
1 tsp - soda, dissolved in hot water
Mix crumb mixture. Then mix syrup mixture thoroughly. Pour 1/2 of syrup mixture into unbaked crust, then add 1/2 crumb mixture, repeat with other pie. Bake at 400° for 10 minutes, then reduce to 350° and continue baking 50 minutes. Cool. Makes 2 pies.
Submitted by... Pie Recipes, 3/19/2012
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Recipe - Basic Cream Pie Filling
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2 1/2 cups - milk
2 - egg yolks
1 tbsp - oleo
2/3 cup - sugar
pinch of salt
Combine above ingredients. Leave some milk to thicken 4 tbsp cornstarch.
Submitted by... Wilma Miller
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Recipe - Bob-Andy Pie
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2 cups - brown sugar
2 tbsp - flour
1/2 tsp - cream of tartar
1 tsp - cinnamon
3 tbsp - butter
3 - eggs
3 cups - milk
Mix dry ingredients. Add butter and eggs. Beat. Add milk. Put in unbaked pie crusts. Bake at 400°. Makes 2 pies.
Submitted by... Sarah Ann Yoder
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Recipe - Caramel Custard Pie
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1 cup - white sugar
2 - egg yolks, beaten
1 tbsp - flour
1 cup - cream
1 cup - milk
2 - egg whites, beaten stiff
1 tsp - maple flavoring
1/4 tsp - salt
Mix sugar and flour and add to egg yolks. Bring milk to a boil, add to sugar, flour and egg mixture. Add flavoring and fold into egg whites last. Bake at 400° for 10 minutes then at 325° until done. *Sprinkle chopped nuts on top before baking.
Submitted by... Amy Mullet
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Recipe - Caramel-Pecan Cheesecake Pie
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8 oz - cream cheese, softened
1/2 c - sugar
4 - eggs
1 tsp - vanilla
1 - unbaked pastry shell
1 1 /4 c - chopped pecans
1 c - caramel ice cream topping
In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans. In a small bowl, whisk 3 eggs into caramel ice cream topping until blended. Pour over pecans. Bake at 375° for 35-40 minutes, or until lightly browned. Refrigerate for 4 hours or overnight before slicing.
Submitted by... Christmas Dinner Recipes, 12/11/2012
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Recipe - Chocolate Chess Pie
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1 1/2 cups - sugar
3 1/2 tbsp - cocoa
pinch of salt
2 - eggs, beaten
1/4 cup - butter, melted
1 (5.33 oz) can - evaporated milk
1 tsp - vanilla
1/2 cups - walnuts, optional
9" - pastry shell
Combine sugar, cocoa and salt. Add eggs, butter, milk and vanilla; mix thoroughly. Pour into 9" pastry shell. If desired, sprinkle nuts on top. Bake at 350° for 45-50 minutes. This is a simple pie to make and "fudgy delicious!" Yield one 9" pie.
Submitted by... Pie Recipes, 3/19/2012
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Recipe - Chocolate Chiffon Pie
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2 tbsp - gelatin softened in 1/2 cup cold water
1 1/2 cups - sugar
4 tbsp - cocoa
2 tbsp - instant coffee
1/4 tsp - salt
2 1/2 cups - milk
In a saucepan, combine sugar, cocoa, coffee, salt and milk. Bring to boil then add gelatin. Cool till it thickens, add 2 cups coolwhip and 2 tsp vanilla. Pour in bake pie crust (before it sets). After it sets, top with cool whip. Sprinkle chocolate chips on top.
Submitted By... Marie Troyer
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Recipe - Chocolate Cream Pie
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2 cups - milk, divided
3/4 cup - white sugar
2 - egg yolks, beaten
2 tbsp - cornstarch
1/4 cup - cocoa
2 tbsp - flour
1 tsp - vanilla
1/4 tsp - salt
1 tbsp - butter
1 cup - cool whip
Heat 1 cup milk, sugar and salt. Mix flour, cornstarch, beaten egg yolks and remaining milk. Mix cocoa with enough water to make a paste and add to flour mixture. Slowly pour into hot milk and cook until thickened. Remove from heat. Add vanilla and butter. When cool, beat in cool whip. Put into one 8" baked pie shell and top with cool whip. Variation: Crush 2 butterfinger candy bars. Save some for garnish and put remaining crumbs in bottom of baked pie shell. Fill with pie filling. Top with cool whip and garnish with reserved crumbs.
Submitted by... Chocolate Recipes, 10/25/2011
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Recipe - Chocolate Cream Pie
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2 2/3 tbsp - butter
2/3 cup - white sugar
2 2/3 cups - milk (keep 1/3 cup for thickening)
Thickening:
2 - egg yolks
1/3 tsp - vanilla
1/3 tsp - salt
1/3 cup - cornstarch
1/8 cup - cocoa
1/3 cup - milk
Melt butter in kettle. Add sugar and stir. Pour in milk. Bring to a boil (do not cover kettle)! Add thickening, which has been beaten, stirring while pouring in. Should thicken immediately, but if not, beat a little till it does, stirring constantly. (turn off burner before adding thickening). Makes one pie.
Submitted by... Esther Yoder
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Recipe - Chocolate Mallow Pie
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8 oz - cream cheese, softened
2 cups - cold milk, divided
1 (3.9 oz) - instant chocolate pudding
1 1/2 cups - miniature marshmallows
1 (9") - graham cracker crust
In a mixing bowl beat cream cheese and 1/2 of milk until smooth. Add pudding mix and remaining milk; mix well. Fold in marshmallows. Pour into the crust; refrigerate until serving. Yields 6-8 servings.
Submitted by... Erma Beachy
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Recipe - Chocolate Malt Shoppe Pie
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1 1/2 cups - chocolate cookie crumbs
1/4 cup - melted butter
1 pt - vanilla ice cream, softened
1/2 cup - crushed malted milk balls
2 tbsp - milk, divided
3 tbsp - chocolate malted milk powder
3 tbsp - marshmallow creme topping
1 cup - whipping cream
Combine crumbs and butter. Press into a 9" pie pan. Freeze while preparing filling. In a mixing bowl combine the ice cream, crushed malted milk balls and 1 tbsp milk. Spoon into crust. Freeze 1 hour. Meanwhile, blend malted milk powder, marshmallow creme and remaining milk. Stir in whipping cream; whip until soft peaks form. Spread over ice cream layer. Freeze several hours or overnight. Before serving, garnish with whipped cream and malted milk balls.
Submitted by... Gloria Schlabach
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Recipe - Chocolate Turtle Pie
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1/4 cup - caramel dessert topping
1/2 cup - chopped pecans
2 pkgs - chocolate flavor cook and serve pudding and pie filling
1 - prepared chocolate or graham cracker crumb crust
3 cups - milk
whipped topping
Spread dessert topping on bottom of crust. Sprinkle with pecans. Refrigerate. Stir pudding mixes into milk in medium saucepan. Stirring constantly. cook on medium heat until mixture comes to a full boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into crust. Place plastic wrap on surface of filling. Refrigerate 3 hours or until set. Garnish with whipped topping. Sprinkle with additional pecans and drizzle with dessert topping.
Submitted By... Sue Schrock
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Recipe - Coconut Oatmeal Pie
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1 cup - brown sugar
1 cup - maple flavored syrup
5 tbsp - melted butter
4 cups - milk
1 cup - coconut
1 cup - white sugar
4 tbsp - flour
6 - eggs, separated
1 cup - quick oatmeal
1 tsp - salt
Mix ingredients together. Put egg whites in last. Bake at 400° for 10 minutes then reduce to 325° till thick. Makes 3 small or 2 large pies.
Submitted by... Anna Coblentz
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Recipe - Coconut Oatmeal Pie
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1 cup - brown sugar
1 cup - maple flavored syrup
5 tbsp - melted butter
4 cups - milk
1 cup - coconut
1 cup - white sugar
4 tbsp - flour
6 - eggs, separated
1 cup - quick oatmeal
1 tsp - salt
Mix ingredients together. Put egg whites in last. Bake at 400° for 10 minutes then reduce to 325° till thick. Makes 3 small or 2 large pies.
Submitted by... Anna Coblentz
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Recipe - County Fair Pie
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1/2 cup - butter, melted
1 cup - sugar
1/2 cup - flour
2 - eggs
1 tsp - vanilla
1 cup - chopped nuts
1 cup - chocolate chip
1/2 cup - butterscotch chips
1 - unbaked pie crust
In a mixing bowl, beat butter, sugar, flour, eggs and vanilla until well blended. Stir in nuts and chips. Pour into pie shell. Bake at 325° for 1 hour or until golden brown.
Submitted by... Gloria Schlabach
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Recipe - Cream Cheese Blueberry Pie
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4 oz - cream cheese softened
1/2 cup - powdered sugar
1/2 cup - whipping cream (whipped)
1 - 9 in pie shell baked
2/3 cup - sugar
1/4 cup - corn starch
1/2 cup - water
1/4 cup - lemon juice
3 cups - fresh or frozen blueberries
In a small mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped cream. Spread in pastry shell.
In a large sauce pan, combine sugar, corn starch, water and lemon juice until smooth. Stir in blueberries, and bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
Submitted by... Mary Miller, Millersburg, OH
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Recipe - Cream Cheese Vanilla Crumb Pie
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2 (9") - unbaked pie crusts
8 oz - cream cheese
1/2 cup - sugar
1 - beaten egg
1/2 tsp - salt
1 tsp - vanilla
Filling:
2 cups - water
1 cup - sugar
1 tbsp - flour
1 cup - dark corn syrup
1 - beaten egg
1 tsp - vanilla
Crumb Topping:
2 cups - flour
1/2 cup - brown sugar
1/2 cup - softened butter
1 tsp - baking soda
1/2 tsp - cream of tartar
1/2 tsp - cinnamon
Beat together cream cheese, sugar, egg, salt and vanilla. Spread on pie crusts. In a medium saucepan, bring 2 cups water to a boil. Combine sugar, flour, corn syrup and egg. Stir into hot water. Bring to boil, then set aside to cool. Add vanilla. When cooled, pour this over cream cheese layer. Mix the topping ingredients until crumbly. Spread over top of pie. Bake at 375° for 30-40 minutes. Yield 2 pies.
Submitted by... Steven & RuthAnn Hershberger
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Recipe - Cream Pie
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2 cups - milk
2 tbsp - butter
5 tbsp - white sugar
2 - egg yolks
2 tbsp - clear jel
1/2 tsp - vanilla
1/4 tsp - salt
Melt butter in a pan. Add milk and sugar; bring to a boil. Mix the rest of the ingredients with a little of the milk and stir into boiling milk. Cook until thickened, stirring constantly. Remove from heat and add vanilla. Use this as your basic vanilla pudding for all cream pies such as banana, peanut butter and coconut.
Submitted by... Deborah Miller
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Recipe - Crust for Ice Cream Pie
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Crust:
1 cup - flour
1/2 cup - softened butter
1/2 cup - brown sugar
1/2 cup - nuts
Topping:
1/2 gal - vanilla ice cream
favorite topping
Mix ingredients for crust with hands. Spread in a large pan. Bake at 375°, stirring often. Before cool put into two 8" pie pans. Fill with softened ice cream. Top with your favorite topping and sprinkle with nuts. Place in freezer until frozen. Then cover. This will keep for a long time.
Submitted by... Esther Yoder
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Recipe - Custard Pie
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1/2 cup - white sugar
1/2 cup - brown sugar
1/4 cup - flour
pinch of salt
3/4 tsp - vanilla
2 - eggs (separated)
2 cups - milk
Mix sugars, flour, salt and vanilla together. Beat egg yolks and add sugar mixture; mix well. Add some milk and beat. Then add rest of milk. Beat egg whites until stiff. Fold in egg whites with rest of ingredients. Pour into unbaked pie crust. Bake in middle of oven at 450° for 10 minutes. Reduce heat to 350° and bake for 35 minutes. Reduce heat to 325° and bake for 10 minutes or until set.
Submitted by... Miriam Hershberger, Sugarcreek, OH
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Recipe - Custard Pie
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2 1/2 cups - brown sugar
5 - egg yolks
3 tbsp - flour
Stir this up with milk, then add 1 1/2 qt milk and beat egg whites and put in last. Makes 3 pies. Bake at 400° for 10 minutes then reduce to 325°.
Submitted by... Laura Miller
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Recipe - Custard Pie
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1/2 cup - white sugar
2 heaping tbsp - flour
1/2 cup - brown sugar
2 - eggs, separated
melted butter size of a walnut
2 cups - milk
Mix sugar and flour. Add egg yolks, butter and milk. Add beaten egg whites. Bake at 400° for 15 minutes, then almost 30 minutes at 350°.
Submitted by... Elmina Beachy
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Recipe - Dutch Apple Pie
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1 cup - brown sugar
1 cup - water
1 rounded tbsp - clear jel
1 tsp - realemon
1/2 tsp - salt
1/2 tsp - cinnamon
4 cups - apples, peeled and chopped
Crumbs:
1 1/2 cups - quick oats
1/3 cup - brown sugar
1/3 cup - butter, melted
1/4 tsp - baking powder
Mix brown sugar and clear jel together in a 3 qt sauce pan and add water. Bring to a boil. Remove from heat and add rest of ingredients. Pour into unbaked pie shell. Mix crumb ingredients together with a fork and sprinkle over top of pie. Bake at 350° for 30-40 minutes.
Submitted by... Reuben Ray Yoder
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Recipe - Easy Cream Pie
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2/3 cup - instant vanilla pudding
3/4 cup - milk
2 cups - ice cream
Peanut Butter Crumbs:
2 cups - powdered sugar
1 cup - peanut butter
cool whip
Mix pudding and milk; add ice cream. Stir until melted. Peanut butter crumbs: Mix together powdered sugar and peanut butter until crumbly. Put in baked pie crust, then pour pudding on top. Repeat with crumbs and top with cool whip, or stir 1/2 cup coconut into filling for coconut cream pie. Refrigerate.
Submitted by... Pie Recipes, 3/19/2012
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Recipe - Eggnog Pie (with fruit filling on top)
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1 tsp - gelatin
1 tbsp - cold water
1 cup - milk
1/2 cup - sugar
2 tbsp - cornstarch
1/2 tsp - salt
3 - egg yolks, beaten
1 tbsp - butter
1 tbsp - vanilla
1 cup - whipping cream
Soak gelatin in cold water. Scald milk. Combine sugar, cornstarch and salt. Mix well. Add to milk and cook until thick. Add eggs and cook a little longer. Add butter and gelatin. Cool then fold in whipped cream and divide into 3 baked pie shells. After chilling until set, you top with your favorite fruit pie filling and dobs of whipped cream before serving if you wish.
Submitted by... Clara Miller
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