Mom's Rhubarb Pie

4 Cups Rhubarb -- diced (or more)
1/2 3 Ounce Package Strawberry Gelatin Powder
1 Cup Sugar
3 Tablespoons All-purpose Flour
2 Tablespoons Butter

Place rhubarb in an unbaked pastry lined pie pan., Mix together the jello, sugar and flour and pour mixture over the rhubarb. Doit with butter. Cover with a top crust and slkit. Bake at 350° for 35-45 minutes, or until crust ius browned abd fruit is tender.

Banana Pudding Pie

Crust:
2 cups vanilla wafer cookies (about 1 1/4 cups crumbs)
1/4 cup granulated sugar
4 Tablespoons unsalted butter -- melted
Filling:
2 cups heavy cream
1/3 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 ripe bananas -- (2 to 3)
For The Topping:
1 cup heavy cream -- chilled
1/4 cup powdered sugar
1 teaspoon pure vanilla extract

Preheat oven to 325° F.

To Make The Crust: In a food processor, finely grind the cookies. Add the sugar and pulse until combined. Slowly add the butter and pulse until well incorporated and moist clumps form. Transfer to a 9-inch pie pan. Press the crust evenly into the bottom and up the sides. Bake until set, about 8-10 minutes. Cool completely on a wire rack, or overnight
.
To Make The Filling: In a medium saucepan, combine the cream, cornstarch, salt, egg yolks, sugar and vanilla. Over medium-low heat, cook, whisking continuously, until mixture thickens, about 10 minutes. Remove from the heat and transfer to a large mixing bowl. Place plastic wrap directly onto the surface of the pudding and place in the refrigerator and cool completely, at least two hours or overnight.
Assembly: Spoon half the cooled pudding evenly over the bottom of the crust. (My pudding was very thick, so I thinned it out slightly with a little milk prior to assembling the pie). Peel the bananas and cut into 1/4-inch thick slices. Create a layer of banana slices, reserving some for garnish. Spoon the remaining pudding evenly over the bananas. Place the pie in the refrigerator to set while making the whipped cream topping.

To Make the Topping: In the large bowl, place the cream, sugar, and vanilla. Beat with an electric mixer until soft peaks form (You want the cream stiff enough to hold it's shape but not over whipped or it will curdle.) Spoon or use a pastry bag to pipe the whipped cream evenly over the pie filling. Chill the pie until set, at least 4 hours or overnight. Before serving garnish with extra vanilla wafers or bananas, if desired.


NOTES : I usually do my cream pies in the microwave. Check out Mom's Cream Pie in this blog.

Quick & Easy Lemon Pie

3 Medium Lemons -- (One for juice)
6 Large Eggs -- 2 1/2
2 1/2 Cups Granulated Sugar
1/4 Cup Fresh Lemon Juice
1/2 Cup Butter -- melted
1 Unbaked 9-inch Pastry Shell

Preheat oven to 350°.

Grate rind from two lemons, set aside. Remove and discard pith. Separate sections and discard any seeds you find. Put the lemons in a blender. With third lemon, juice it to make 1/4 cups. Add juice to blender along with sugar and grated rind. Blend for a minute or so until smooth. Add eggs and blend well and when thoroughly combined, add melted butter, keeping machine running.

Pour into prepared shell and bake for 45 minutes at 350°

Garnish with whipped cream and a thin slice of lemon.

Mom's Cream Pie

1/3 Cup All-purpose Flour -- plus 1 tablespoon
2/3 Cup Sugar
1/4 Teaspoon Salt
2 Cups Milk
3 Large Egg Yolks -- slightly beaten (reserve whites)
1/2 Teaspoon Vanilla
2 Tablespoons Butter
1 Pre-baked Pie Shell

Microwave Directions:

Combine flour, sugar and salt in a microwave safe bowl (I use a 2-quart pyrex measuring bowl). Slowly add milk, mixing well. Microwave 2 minutes. Remove and stir filing and return to the microwave. Cook an additional 3 minutes before you stir again. Cook an additional 2 minutes and stir until smooth. If mixture is not thick, return for one more minute. In the meantime, break eggs and put the yolks in a small bowl and beat slightly. Put whites in a bowl to beat into a meringue. Into the egg yolk, gradually add a small amount of the hot mixture, beat and then add some more hot mixture. When the egg yolks are tempered, combine them with the hot mixture. Return to the microwave and cook one more minute. Remove and stir in the butter and vanilla.

The filling is now ready to add either bananas, coconut, or pineapple.(Be creative) Pour into pie shell and make meringue.

My Mom always made this on top of the stove and stirred it for a long time so it didn't stick. It's so much easier in the microwave and you don't have to worry about it scorching.

Swedish Apple Pie

2 1/2 cups Apples -- peeled and sliced
1 cup sugar
3/4 cup butter or margarine -- melted
1 teaspoon cinnamon
1 teaspoon sugar
1/2 cup walnuts -- chopped
1 cup all-purpose flour
1 large egg -- slightly beaten
pinch salt

Grease a 9" pie plate with butter. Fill 2/3 full with apples. Mix 1 teaspoon sugar and 1 teaspoon cinnamon over apples. In a separate bowl, mix 1 cup sugar with the flour and salt. Stir to combine thoroughly. Mix melted butter and the egg and combine it with the sugar-flour mixture. Stir in Walnuts. Spread mixture out on top of the apples. Bake at 350°for approximatley 65 minutes, or until golden brown and apples are tender.

Lemon Meringue Pie in Microwave

1 1/2 cups sugar
pinch salt
3 tablespoons cornstarch
1 1/2 cups water
1/3 cup water
4 large eggs -- separated and yolks beaten
1 each grated lemon zest
1/2 cup fresh lemon juice
1 tablespoon butter
1 9-inch pre-baked pie crust
1/2 teaspoon cream of tartar

For the filling, in a 2-quart microwavable bowl, stir together 1 1/2 cup sugar, the salt and 1 1/2 cups water. heat to a boil in the microwave. Remove from the heat. Mix cornstartch with the 1/3 cup water to make a smooth paste. Gradually stir into boiling sugar mixture, return to microwave and cook, stirring until mixture is thickened and clear. Mix lemon juice with the egg yolks . Gradually stir into thickened mixture. Cook for a minute more or until mixture comes back to a boil. Stir in the lemon zest, and butter. Turn the filling into the pie crust.

For the meringue, Preheat oven to 350°. In a small bowl, with an electric mixer on high speed, beat the egg whites and cream of tartar until foamy. Add a scant 1/2 cup sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form.
Spread meringue on top of filling, being careful to seal all the edges against the crust. Bake for 15 to 20 minutes or until the meringue is lightly browned. Cool the pie at room temperature away from drafts. Then refrigerate.

NOTES : I always make this type of pie in the microwave. It doesn't take as long and it won't burn.

Key Lime Pie

14 ounces sweetened condensed milk
1/2 cup key lime juice
1 teaspoon grated lime zest
3 large eggs -- separated
8 pre-baked pie crust -- or graham cracker crust
1/4 teaspoon cream of tartar
1/4 cup sugar

Preheat oven to 325°. In a medium bowl, combine the milk, lime juice, and zest; blend in the egg yolks. Pour the filling into the crust. For the meringue, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar until the mixture has stiff peaks. Spread the meringue over the filling; spread it to ouch the edge of the crust all around. Bake for 12-15 minutes, or until the meringue is golden brown.

Pear Pie

CRUST:
1/2 cup butter or margarine
1/4 cup brown sugar
1 cup all-purpose flour
1/2 cup flaked coconut
FILLING:
1/2 cup brown sugar
2/3 cup all-purpose flour
1/4 teaspoon salt
1 cup pear juice -- from canned pears
1 cup milk
2 large eggs -- slightly beaten
2 tablespoons butter or margarine
1/2 teaspoon vanilla
3/4 cup whipping cream
8 canned pear halves -- very well drained (on paper towel)
1/3 cup sugar
1 teaspoon cinnamon

For crust, preheat oven to 400°. Combine the butter, brown sugar and flour and mix until creamy. With hands, add coconut. Spread in a 9 X 13 pan. Bake for 15 minutes. Remove from oven. Stir with spoon. Press 2 cups of hot crunch against bottom and sides of a 9 inch pie pan, pressing firmly in place. Cool.

For filling, combine brown sugar, flour and salt in a sauce pan. Blend in pear juice and milk until smooth. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil for 1 minute, remove from heat. Gradually stir hot mixture into beaten eggs until all is added. Return to original pan and place over medium heat and boil for 1 minute longer. Remove from stove and stir in butter and vanilla. Pour into prepared crust. Chill thoroughly. Just before serving, whip the cream and spread over the top. Combine sugar and cinnamon, dip drained pear halves in mixture and arrange on whipped cream, sprinkle with any reserved crust.

Sharon's Chocolate Pecan Pie

1/2 cup butter
2 squares semisweet chocolate
2 large eggs -- well beaten
1/2 cup sugar
1 1/4 cups corn syrup
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup chopped or whole pecans

Preheat oven to 325 degrees. Melt the butter and chocolate in a double boiler over hot water. Pour this into a bowl and add the beaten eggs, then stir in the sugar, corn syrup, flour, vanilla and salt. Fold in the pecans. Pour the filling into the crust and bake for about 30 minutes. Watch carefully and do not take the pie out of the oven until the top looks dry. You can make up to 4 pies at one time. They freeze beautifully. Serve with whipped cream or vanilla ice cream on top, if you like.

Melissa's Lemon Pie

This is so different, you have to make it! Make sure your lemon is soft and juicy. Taste before baking it to make sure it's not too tart.

1 large lemon
1/2 cup COLD butter -- must be cold
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla
1 prepared pie crust

Peel lemon and remove white membrane and all seeds. Place lemon, butter, sugar, eggs and vanilla in a food processor or blender. Blend "like crazy" until mixture is completely combined. Put into prepared pie crust and bake at 350° for 30 minutes.



NOTES : This is super quick and really good. We especially like it topped with whipped cream.

Mom's Cream Pie

1/2 cup flour -- plus 1 tablespoon
2/3 cup sugar
1/4 teaspoon salt
2 cups Milk
3 large egg yolks
1/2 teaspoon vanilla
2 tablespoons butter

Mix flour, sugar and salt together. Add the milk and cook until thick, stirring constantly so it won't stick. Add small amount of hot mixture to the egg yolks. Stir into remaining hot mixture. Cook for 2 more minutes and then remove from heat and add butter and vanilla. Pout into pre-cooked pastry shell and top with meringue.

NOTE: I always make this in the microwave. Stir with a wire whip after every 2 minutes until thickened (usually takes 8 minutes). Add some egg yolk to hot mixture and then slowly add the remaining. I then microwave it for 1 more minute. Take from microwave and add vanilla and butter. You can add coconut, bananas, pineapple to this basic cream pie recipe.

Pecan Coconut Pie

3 large eggs
1 cup sugar
1/2 cup light corn syrup
3 tablespoons butter -- melted
3 teaspoons vanilla extract
pinch salt
1 1/2 cups pecan halves
1 1/2 cups shredded coconut

In a mixing bowl beat eggs. Add the sugar, corn syrup, butter, vanilla and salt; mix well. Stir in pecans and coconut. Pour into pastry shell. Make a domed cover with foil. Bake at 350° for 35 minutes,. Uncover; bake 10-15 minutes more, or until knife inserted near the center comes out clean. Cool on a wire rack.

Best Ever Blueberry Pie

4 cups fresh blueberries
1 cup all-purpose flour
3/4 cup granulated sugar
3/4 cup water
1/4 cup cornstarch
1 cube butter -- room temperature
2 tablespoons powdered sugar
1/2 teaspoon lemon juice
pinch salt

For crust - in a bowl mix with a fork the flour, powdered sugar and butter. refrigerate 20 minutes. When chilled, place in a 9" pie pan and spread by hand to form crust. Bake at 375° for 12 minutes (or until golden brown on edges). Cool completely.

For Filling - in a saucepan combine 1/4 cup of the water, cornstarch and pinch of salt. Stir to combine and dissolve. Add remaining 1/2 cup water, sugar and 1 cup of the blueberries. Cook, stirring constantly until mixture becomes quite thick. Stir in remaining 3 cups of blueberries and lemon juice and set aside to cool.

Pour filling into cooled pie crust and refrigerate. Serve with whipped cream or ice cream when thoroughly chilled.


NOTES : This is a very quick pie to make and the flavor is excellent.