PINEAPPLE RICOTTA PIE

PINEAPPLE RICOTTA PIE ..a great pie recipe to try !

INGREDIENTS

• 1 can crushed pineapple
• 2 tablespoons cornstarch
• 1/2 cup sugar
• 1 3 0z. pkg. cream cheese
• 1/2 pint Ricotta cheese
• 1 tablespoon dark rum (optional)
• 1 egg
• 1/4 cup sugar
• 1 unbaked 9-inch pie shell
• 1 9 inch pie crust cut into lattice strips

INSTRUCTIONS
Preheat oven to 425°F.
In a saucepan, combine cornstarch with 1/2 cup sugar and pineapple.
Heat until mixture reaches a boil and has thickened slightly. Remove from heat and set aside.
In the bowl of an electric mixer on low speed, beat Ricotta cheese, cream cheese with the egg and 1/4 cup sugar until mixture is smooth.
Pour into pie shell.
Spread pineapple mixture over top of Ricotta in pie.
Cut the second pie crust into strips 1 1/2 inches wide and arrange strips over the top of pie in a lattice fashion.
Brush the top of the crust with a tablespoon of milk which has been beaten with the yolk of 1 egg to make a golden and shiny crust.
Bake pie at 425°F for 15 minutes. Reduce heat to 375°F and bake for another 25 minutes.
Chill pie for several hours before serving.

lemon-cream-cheese-pie.

CINNAMON-PUMPKIN CHEESECAKE PIE

CINNAMON-PUMPKIN CHEESECAKE PIE....a nice pie recipes to try !

Pâte Sucre (sweet pie crust)
Prepare sweet pie crust. Roll out dough; fit into 9-inch pie plate, fluting edge of crust or decorating as desired. Place in freezer 10 minutes.
Preheat oven to 400°F.

INGREDIENTS
Filling:

• 2 (3 oz.) pkg. cream cheese, softened
• 18 oz. container fresh ricotta cheese
• 1 (16 oz.) can solid pack plain pumpkin
• 2 large eggs
• 1/2 cup light brown sugar, firmly packed
• 2 tablespoons grated orange peel
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg

INSTRUCTIONS
In food processor or blender, process cream cheese and ricotta until well blended and smooth.
Add pumpkin, eggs, brown sugar, 2 tablespoons grated orange peel, salt, cinnamon and nutmeg; process until thoroughly blended.
Pour mixture into prepared crust. Bake 15 minutes. Reduce oven temperature to 350°F. Bake pie 35 minutes longer until filling is firm in center and knife inserted comes out clean.
Cool on wire rack.

INGREDIENTS
Topping:

• 1/4 cup orange marmalade
• 1/2 cup heavy cream
• 2 tablespoons confectioners sugar
• 1 tablespoon grated orange peel
• 1 tablespoon orange flavored liqueur, optional
• 2 naval oranges, cut into thin wedges
• fresh mint leaves, optional

INSTRUCTIONS
Spread marmalade over surface of cooled pie. In small bowl of electric mixer at high speed, beat cream and confectioners sugar until stiff peaks form. Stir in 1 tablespoon grated orange peel and
orange-flavored liqueur (if desired). Swirl cream over center of pie. Arrange orange wedges around outside edge. Decorate with mint leaves, if desired. The pie recipe is ready...enjoy the pie !
pineapple-ricotta-pie.

MAGNOLIA PIE

MAGNOLIA PIE (BUTTERMILK PIE) ...a nice pie recipe...try it ! Delicious !

INGREDIENTS

• 2 cups sugar
• 1 stick butter, room temperature
• 4 tablespoons flour
• 3 eggs, slightly beaten
• 1 cup buttermilk
• 1 1/2 teaspoons vanilla
• 1 unbaked 9-inch pie shell

INSTRUCTIONS
In large bowl cream together sugar, butter and flour. Add eggs,buttermilk and vanilla.
Pour into unbaked pie shell and bake for 1 hour at 325 degrees or until knife inserted in center comes out clean.
Cool and the pie recipe is ready to serve....nice one !
cinnamon-pumpkin-cheesecake-pie

YOGURT PUMPKIN PIE

YOGURT PUMPKIN PIE ...an amazing pie recipe to try...nice one !

INGREDIENTS

• 3 beaten eggs
• 2 cups cooked pumpkin
• 1-1/2 cups plain kefir or yogurt
• 3/4 cup maple syrup
• 2 tablespoons Myer's dark rum
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla
• pinch of salt
• 1 pie crust (bottom)

INSTRUCTIONS
If using fresh pumpkin, drain in cheesecloth to remove excess liquid.In the bowl of an electric mixer, combine ingredients (other than pie crust).
Pour filling into an 8-inch pie crust.
Bake at 425°F for 15 minutes. Reduce heat to 350°F and allow to bake until custard sets (about 1 hour more). The great pie recipe is ready to serve....great one ! Enjoy it !

lemon-cream-cheese-pie.

HARVEST PIE

HARVEST PIE RECIPES

INGREDIENTS

• 2 homemade or pre-prepared pie crusts
• 5-6 Granny Smith apples
• 1-2 Cortland (or other red) apples
• 1 tablespoon lemon juice (freshly squeezed)
• 1 cup fresh cranberries
• 1/2 cup coarsely chopped walnuts or pecans
• 1/2 cup brown sugar
• 1/3 cup flour
• 1 teaspoon cinnamon
• 1 tablespoon freshly grated orange zest
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg (optional)
• few drops vanilla
• 1/4 cup half and half (to brush top of pie)
• 2-3 tablespoons white sugar (for sprinkling)

INSTRUCTIONS
Preheat oven to 425°F.
Wash, peel and core apples. Slice into half inch thick slices and mix both kinds of apples together. Sprinkle with lemon juice.Combine flour, cinnamon, ginger, nutmeg. Sprinkle a few drops (not
too much) of vanilla over brown sugar.
Spread apple slices inside bottom pie shell and top with remaining ingredients evenly (except for white sugar and half and half).
Cut second pie crust into strips and twist into a spiral; lay across top of pie to make a decorative top crust. Brush with half and half (half milk, half cream). Sprinkle with granulated white sugar across top of pie.
Bake in preheated oven at 425°F for 15 minutes. Reduce heat to 325 and continue cooking for another 30 minutes or until is golden brown and filling is bubbly. The pie recipe is ready..enjoy your pie....nice taste !

magnolia-pie.

PUMPKIN PIE

PUMPKIN PIE RECIPE ...try this one !

INGREDIENTS

• 3/4 cup pumpkin
• 2 tablespoons molasses
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 1 1/2 tablespoons flour
• 2 eggs, separated
• milk combined with 1 can of evaporated milk
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 2 tablespoons Myers rum
• Pie shell

INSTRUCTIONS
Separate eggs. In a clean bowl beat egg whites only until slightly foamy.In a measuring cup, add 1 can of evaporated milk. Add regular milk until level in measuring cup reaches 1 1/2 cups total.
In a mixing bowl, combine all ingredients except egg whites. Beat one minute. Gently fold in egg whites. Pour into pie shell.
Bake at 425°F for 10 minutes. Reduce heat to 350°F and continue baking for 30 more minutes. The Pie recipe is ready...enjoy it !

harvest-pie.

PEACH PIE

PEACH PIE RECIPES

INGREDIENTS

• 2 16 oz. cans sliced peaches in syrup
• 1/2 cup sugar
• 2 tablespoons butter
• 2 tablespoons flour
• 1/4 teaspoon ground nutmeg
• 1 tablespoon fresh lemon juice
• 2 pie crusts (top and bottom)
• cinnamon sugar

INSTRUCTIONS
Preheat oven to 400°F degrees. Drain peaches, reserving 1/3 cup syrup.
In a saucepan, mix together sugar, flour, nutmeg and a pinch of salt. Add reserved syrup and cook, stirring constantly, over medium heat until mixture becomes thick and bubbly.
Add butter, lemon juice and peaches. Remove from heat and allow to cool.
Meanwhile, line a 9 inch pie dish with pie crust; fill.
Using a wavy-edged pastry wheel, cut upper pastry crust into lattice strips (optional). Put lattice strips on top of filled pie and dust with cinnamon sugar.
Bake at 400°F degrees 40 to 45 minutes until golden brown.Serve with vanilla ice cream topped with peach syrup or garnished simply with a sprig of fresh mint. The pie recipe of peach is ready...enjoy !
pumpkin-pie.

WEEKNIGHT SUPPER PIE

WEEKNIGHT SUPPER PIE

A nice pie recipe to try !...
INGREDIENTS

• 1/4 cup onion, minced
• 1 Tbsp butter
• 1 lb. ground beef
• 3 cloves garlic, minced
• 1/4 tsp basil
• 1 can tomato soup
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• Pie pastry for a 2 crust pie

INSTRUCTIONS
Saute onions in butter until soft and translucent. Add ground beef, minced garlic and basil; sprinkle with salt and pepper. Turn up to medium high heat and brown (do not allow garlic to burn).
Add tomato soup, reduce heat and simmer 10 minutes. Allow to cool.
Preheat oven to 375F degrees.
Line a 9 inch pie dish with pastry rolled 1/8 inch thick (or use store bought).
Moisten edges of crust with cold water. Fill pie shell with meat mixture. Prick top crust and place over pie, brush with melted butter and bake in a preheated 375F oven for 1 hour or if you're in
a hurry, bake at 450F for 15 minutes, then decrease heat to 350 and bake 15 minutes more.
Variations: Use Bisquick, following package directions, instead of pie crust. Can also top pie with mashed potatoes, and use a Bisquick crust for the bottom only. The pie recipe is ready..enjoy it !
coconut-black-bottom-pie

COCONUT BLACK BOTTOM PIE

COCONUT BLACK BOTTOM PIE

A great pie recipe to try !
INGREDIENTS

• 1 teaspoon butter
• 1 1/3 cups flake coconut
• 2 teaspoons unflavored gelatin
• 1/4 cup cold water
• 1 cup sugar
• 2 tablespoons cornstarch
• dash of salt
• 2 3/4 c. milk
• 2 egg yolks, beaten
• 1 1/2 teaspoons vanilla extract
• 2 squares unsweetened chocolate
• 1 prepared 9 inch pie shell
• 2 egg whites

INSTRUCTIONS
Butter a small baking sheet and toast 1/3 of a cup of the coconut. Set aside.
Soften the gelatin and 1/4 cup of cold water. In a small saucepan, combine 3/4 cup of sugar, corn starch, milk and salt. Bring to a boil over medium heat stirring constantly about five minutes.
To temper the eggs, stir a small amount of the hot mixture into egg yolks, and add egg yolk mixture to saucepan. Continue to cook one minute.

Add 1-1/2 c. of the hot mixture into the softened gelatin and stir well until dissolved. Stir in 1/2 teaspoon vanilla extract and 1 cup coconut. Place in refrigerate and chill until mixture has thickened but not fully set.
In a small saucepan add chocolate and 2 tablespoons of sugar to the remaining egg yolk mixture, stirring over low heat until chocolate melts. Stir in the remaining vanilla extract and cool. Pour into the pie shell and chill.
Beat egg whites until soft peaks form and eggs are foamy but not dry, gradually adding in the remaining sugar. Fold gently into the chilled gelatin mixture. Spread over the chocolate in the pie shell.
Sprinkle with the buttered, toasted coconut.
Serve the pie cold with whipped cream and garnish with chocolate curls, if desired. The pie recipe of coconut is ready to serve...Enjoy it !