Pies

Mini Key Lime Pies

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, whisk together egg yolks, condensed milk, Key lime juice and lime zest until well blend

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Chocolate Walnut Pie

Directions:

  1. Heat oven to 350 degrees.
  2. Place pie crust into pie dish.

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Ronald Reagan’s Pumpkin Pecan Pie

Directions:

  1. Beat eggs in mixing bowl for 30 sec.
  2. Add pumpkin, sugar, corn syrup, vanilla extract, cinnamon and salt.
  3. Mix until well blended.
  4. Pour into pie shell and sprinkle pecans on top.
  5. Bake at 350 degrees for 40 - 50 min.
  6. Let cool an hour.

*Passed to me from my Mom (original source unknown)

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Millionaire Pie by Lenzi Lenaye

Directions:

  1. Combine cream cheese & sugar, until smooth & fluffy.
  2. Then, into your graham cracker crust, pour 1/2 chocolate pudding, spreading evenly in the bottom of your graham cracker crust.
  3. Spread the entire amount of the cream cheese and sugar mixture, atop first layer of chocolate pudding.
  4. Then apply the remaining chocolate pudding atop this layer of cream cheese & sugar.
  5. Top layer will consist of your container of cool whip and sprinkle with chopped pecans.

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Chocolate Chip Pecan Pie by Zane Williams

Perfect Pie Crust 

Directions: 

  1. In a large mixing bowl, mix 3 C. of flour, 1 C. of canola oil, and 1 t. of salt. Set this mixture aside. 
  2. Mix 1 egg (lightly beaten), 1 T. of white vinegar, and 4 T. of water
  3. Pour the second mixture over the first and mix together (a large fork mixes it well). 
  4. Place about half the dough between two large sheets of wax paper.

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Blueberry – Lemon Tart by Gary P. Nunn

Directions:

  1. Preheat oven to 400 F.
  2. Whisk lemon juice, grated zest and melted butter in a bowl.
  3. Beat in eggs and sugar mixing well.
  4. Pour into pie shell and bake 20 – 30 min. until golden brown.
  5. Let cool for a while.
  6. Arrange blueberries over warm filling.
  7. Top each slice with homemade whip cream.

Enjoy!

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Blackberry Cobbler

Directions:

  1. Preheat oven to 400 degrees.
  2. Mix flour, sugar, baking powder, salt, and cinnamon in a large mixing bowl. Cut in the butter until you have a coarse, crumbly mixture. Add the boiling water and stir together well so that all of the dough is wet. Set aside.
  3. Dissolve the cornstarch in the cold water in a medium bowl. Add the lemon juice, berries, and sugar. Mix together well. Pour berries into a 9 - 11 inch cast iron skillet.
  4. Heat mixture over medium heat stirring frequently - mixture will thicken.

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