Desserts

Chocolate Meringue Pie

Summary

Yield
12 Servings
SourceMarcia Schmidt (1974)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

2 T
flour
2 T
cornstarch
1⁄2 t
salt
1⁄2 c
sugar
1 oz
semi-sweet chocolate (1 square)
2 c
milk
2
eggs, separated
1 t
vanilla

Instructions

Blend together the flour, cornstarch, salt and sugar. Add chocolate and milk. Cook until thickened, stirring constantly. Add slightly beaten egg yolks. To prevent lumping, first blend a little of the hot mixture with the egg yolks and turn back into saucepan. Cook for 1 minute longer. Add vanilla. Pour into 8- or 9-inch pie shell. Cover with meringue. Bake in 325° oven until meringue browns. 

Limeade Pie

Summary

Yield
12 Servings
SourceBarb Apel (2003)
Prep time
1 hour
Cooking time
Total time
1 hour

Ingredients

1 cn
frozen limeade or lemonade concentrate, thawed (6 oz)
1 cn
sweetened condensed milk (14 oz.)
1 pk
frozen whipped topping, thawed ( 9 oz.)
1
graham cracker pie crust (9 inch)

Instructions

Combine limeade concentrate and condensed milk. Fold whipped topping into mixture, then turn into pie crust. Refrigerate until well chilled. 

Key Lime Pie

Summary

Yield
12 Servings
SourceBarbara Faure (1987)
Prep time
1 hour, 30 minutes
Cooking time
Total time
1 hour, 30 minutes

Ingredients

1 cn
sweetened condensed milk
4
egg yolks
1⁄4 t
salt
3 oz
Key lime juice (from 3 lg. green Persian or 6 sm. Key limes)
 
meringe from egg whites or whipped cream
1 T
grated lime rind
 
baked pie shell or graham cracker crust

Instructions

Mix milk, egg yolks and salt. Add juice of limes to milk mixture; mix. Taste and add to pie shell. Top with meringue from egg whites or with whipped cream. Top with 1 tablespoon grated lime rind. Set aside for 1 hour. Do not refrigerate. Pie shell can be baked regular pie shell or graham cracker crust. 

Easy Lime Chiffon Pie

Summary

Yield
12 Servings
SourceMary Ault (1988)
Prep time
3 hours, 30 minutes
Cooking time
Total time
3 hours, 30 minutes

Ingredients

1 cn
sweetened condensed milk (14 oz.)
1⁄2 c
lime juice from concentrate
2 c
nondairy whipped topping (or 1/2 pt. whipping cream, whipped)
1
graham cracker pie crust ( 6 oz.)
 
green food coloring ( opt.)

Instructions

In medium bowl, stir together sweetened condensed milk, lime juice and food coloring. Fold in whipped cream. Pour into crust. Chill 3 hours or until set. Garnish with slice of lime. Refrigerate leftovers.  

Notes

Makes a wonderful and light summer dessert!

Lemon Meringue Pie

Summary

Yield
12 Servings
SourceMiss Turner (1970)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

1 cn
Eagle Brand
2
eggs, separated
3 T
granulated sugar
1⁄4 t
cream of tartar
1⁄2 c
lemon juice ( fresh)
1 t
lemon rind
1
baked pie shell (9 inch)

Instructions

Meringue: Beat 2 egg whites, not dry stiff. Add 3 tablespoons granulated sugar while beating, plus 1/4 teaspoon cream of tartar.

Filling: In mixing bowl, pour 1 can Eagle Brand. Stir in 2 egg yolks, 1 teaspoon lemon rind and 1/2 cup lemon juice. Pour this mixture in cooled, baked pie shell. Top with beaten meringue. Bake in 325° oven until light brown, about 15 minutes. 

Mrs. Tone's Strawberry Pie

Summary

Yield
12 Servings
SourceMary Austin (2004)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1 1⁄3 c
water
3⁄4 c
sugar
2 T
cornstarch
1 pk
strawberry gelatin (small box)
1 q
strawberries
1
baked pie shell

Instructions

Combine water, sugar and cornstarch. Cook over medium heat until it boils, then turn to low for 2 minutes, until the liquid is clear. (This can be done in the microwave.) Add strawberry gelatin to mixture. Place strawberries into pie shell and pour mixture over. Chill. 

Swedish Apple Pie

Summary

Yield
12 Servings
SourceMerle Matthews (1973)
Prep time
30 minutes
Cooking time
45 minutes
Total time
1 hour, 15 minutes

Ingredients

3⁄4 c
sugar
1⁄2 c
flour
2 t
baking powder
  ds
salt
1 c
chopped raw apple
1 c
nutmeats
1
egg, beaten with fork

Instructions

Mix ingredients and spread in ungreased pie dish. Bake at 375° for 45 minutes. Test with toothpick. Serve with ice cream. 

Aunt Sherry's Cherry Pie

Summary

Yield
2 Pies
SourceLaura Griffin
Prep time
30 minutes
Cooking time
45 minutes
Total time
1 hour, 15 minutes

Ingredients

1 c
sugar
1⁄3 c
flour
2 cn
pitted red tart cherries drained (packed in water)
1⁄4 t
almond extract
2 T
butter
2
prepared pie crusts

Instructions

Stir together sugar, flour and almond; mix in cherries. Turn in pastry-lined pan. Dot with butter; cover with top crust. Bake 35 to 45 minutes at 425°. Wrap edges with foil to prevent burning. 

Banana Cream Pie

Summary

Yield
6 Servings
SourceBernice Oswald (1987)
Prep time
30 minutes
Cooking time
25 minutes
Total time
55 minutes

Ingredients

1⁄4 c
sugar
2 T
cornstarch
2 T
flour
1⁄4 t
salt
2 c
hot milk
3
egg yolks
2 T
butter
1 t
vanilla
 
bananas (2 or 3)

Instructions

Mix together, sugar, cornstarch, flour and salt; gradually stir in milk and cook over boiling water 10 minutes, stirring constantly until mixture thickens. Stir a small amount into slightly beaten egg yolks, then gradually pour that into thickened milk and cook about 2 minutes, stirring constantly. Add butter and vanilla and cool slightly. Slice bananas into baked shell and top with filling. Cover with meringue beaten with 6 tablespoons sugar. Bake at 350° for 10 to 15 minutes. Serves 6. 

Marbled Pumpkin Cheesecake

Summary

Yield
12 Servings
SourceTerri McKeown (2003)
Prep time
4 hours, 30 minutes
Cooking time
1 hour, 5 minutes
Total time
5 hours, 35 minutes

Ingredients

1 1⁄2 c
crushed gingersnap cookies
1⁄2 c
finely chopped pecans
1⁄3 c
butter, melted
2 pk
cream cheese, softened (8 oz. size)
3⁄4 c
sugar, divided
1 t
vanilla extract
3
eggs
1 c
canned pumpkin
3⁄4 t
ground cinnamon
1⁄4 t
ground nutmeg

Instructions

Preheat oven to 350°. In a medium bowl, mix together the crushed gingersnap cookies, pecans and butter. Press into the bottom and about an inch up the sides of a 9-inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool. In a medium bowl, mix together the cream cheese, 1/2 cup sugar and vanilla until smooth. Mix in eggs, one at a time, blending after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon and nutmeg into the remaining mixture. Spread the pumpkin-flavored batter into the crust and drop the plain batter by spoonfuls onto the top. Swirl with knife to create a marbled effect. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill at least 4 hours before serving. 

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