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Page 1:

  • Easy (single) pie crust
  • Flaky crust for single or double crust pies
  • Graham cracker Crust
  • Mom's Apple Pie & Crumb Topped Apple Pie
  • Blueberry Pie
  • Lemon Meringue Pie
  • Cherry Crunch Pie
  • Streusel Topped Pumpkin Pie
  • Traditional Pumpkin Pie
  • Coconut Cream Pie

Page 2:

  • Caramel Apple Cheesecake Pie
  • Raspberry Swirl Cheesecake Pie
  • Instant Imitation Cheesecake Pie
  • Lowfat Low Carb Cheesecake Dream Pie
  • Fresh Strawberry Pie
  • Cranberry Swirl Cheesecake Pie
  • Peanut Butter Pie
  • Blueberry Crumb Pie

Page 3:

  • Double Decker Pumpkin Pie
  • German Chocolate Cream Pie
by on Sep. 8, 2011 at 8:32 PM
Replies (21-25):
michiganmom116
by Kitchen Owner on Jan. 5, 2012 at 5:09 PM

Double crust is for pies with top and bottom crust.  Single crust is for pies with just a bottom crust, like a streusel covered pie.

Quoting sassymomntx1961:


Quoting michiganmom116:

Now, to get a flaky crust, the key with this next recipe is to work the dough as little as possible and to use cold dough. It's best to let the dough rest 1/2 hour in the fridge before rolling it out.

Pie crust: makes 1 double crust or 2 single crusts

  • 2 c. flour with a dash of salt
  • 1 c. shortening (lard, Crisco shortening, or butter)
  • 1/2 c. ice water

Cut shortening into flour until it's coarse crumbs. Add ice water and stir in with a fork. You'll have to use your hands to finish working it in. Form into a ball and wrap in waxed paper or plastic wrap and let rest in fridge for 1/2 hour if you have time. Divide in half and roll 1/2 out on a floured surface until it's big enough to fit into your pie plate. Add pie filling. Bake as directed OR top with the second half of the dough that has been rolled out like the first half. Dip your finger in water and dampen the dough between the top and bottom crusts at the edges. Pinch to seal. Trim excess dough from edges with a sharp knife. Cut a few decorative slits in the top crust then bake as the directed.


Whats the diff between double and single crust?


      Rhonda

michiganmom116
by Kitchen Owner on Sep. 30, 2012 at 3:55 PM


Double Decker Pumpkin Pie

 

4 ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1 1/2 cups whipped cream topping
1 graham cracker crust
1 cup cold milk or half and half
2 small vanilla flavored instant pudding packages
1 can pumpkin pie filling (16 oz)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon ground cloves Beat cream cheese, 1 tablespoon of milk, and sugar with wire whisk until smooth. Gently stir in the whipped cream topping. Spread on bottom of graham cracker crust. Pour 1 cup milk into bowl, add pudding mix. Beat with wire whisk for one to two minutes--mixture will be thick. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate four hours, or until set.

michiganmom116
by Kitchen Owner on Feb. 20, 2013 at 8:27 PM


I made this today for DH's birthday dessert, and it's GREAT!  I had to bake it about 15 minutes longer than the recipe recommended, but I'm not sure that the problem might not be my oven...


Taste of Home Logo

German Chocolate Cream Pie

 German Chocolate Cream Pie
I've won quite a few awards in recipe contests over the past 10 years and am delighted that this luscious pie sent me to the Great American Pie Show finals. —Marie Rizzio, Interlochen, Michigan
8 ServingsPrep: 20 min. Bake: 45 min. + cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 4 ounces German sweet chocolate, chopped
  • 1/4 cup butter, cubed
  • 1 can (12 ounces) evaporated milk
  • 1-1/2 cups sugar
  • 3 tablespoons cornstarch
  • Dash salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/3 cups flaked coconut
  • 1/2 cup chopped pecans
  • TOPPING:
  • 2 cups heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • Additional flaked coconut and chopped pecans

Directions

  • Line a 9-in. pie plate with pastry; trim and flute edges.

  • Place the chocolate and butter in a small saucepan. Cook and stir
  • over low heat until smooth. Remove from the heat; stir in milk. In a
  • large bowl, combine the sugar, cornstarch and salt. Add the eggs,
  • vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle
  • with coconut and pecans.
  • Bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack.
  • For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over pie; sprinkle with additional coconut and pecans. Refrigerate until serving. Yield: 8 servings.
Click here to find out more!
michiganmom116
by Kitchen Owner on Feb. 27, 2013 at 9:27 AM


Taste of Home Logo

Berry Cheesecake Pie

 Berry Cheesecake Pie
"Since I don't care for traditional pie crust, I usually eat only the filling of pie," writes Deanne Causey of Midland, Texas. "That changed when I discovered this recipe." Boasting a luscious cheesecake flavor, this pretty pie gets creative with phyllo dough.
6-8 ServingsPrep: 20 min. Bake: 35 min. + chilling

Ingredients

  • 8 sheets phyllo dough (14 inches x 9 inches)
  • 6 tablespoons butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 2 cups fresh or frozen blueberries
  • 1/2 cup strawberry jelly
  • 1 cup whipped topping
  • Sliced fresh strawberries and additional blueberries, optional

Directions

  • Place one phyllo sheet in a greased 9-in. pie plate; brush with
  • butter. Repeat seven times; trim edges. (Keep remaining phyllo
  • covered with plastic wrap and a damp towel to prevent it from drying
  • out.)

  • Bake at 425° for 6-8 minutes or until edges are lightly browned
  • (center will puff up). Cool on a wire rack.

  • For filling, in a large bowl, beat the cream cheese, sugar and
  • vanilla until smooth. Add eggs; beat on low speed just until
  • combined. Fold in blueberries. Spoon into crust.

  • Bake at 350° for 10 minutes; cover edges with foil to prevent
  • overbrowning. Bake 23-27 minutes longer or until center is almost
  • set. Cool on a wire rack for 1 hour. Refrigerate until chilled.

  • In a small bowl, beat jelly until smooth; spread over filling. Spread

2 of 2

Berry Cheesecake Pie (continued)

Directions (continued)

  • with whipped topping. Garnish with strawberries and additional
  • blueberries if desired. Yield: 6-8 servings.

Nutrition Facts: 1 piece equals 466 calories, 31 g fat (20 g saturated fat), 138 mg cholesterol, 291 mg sodium, 41 g carbohydrate, 1 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
michiganmom116
by Kitchen Owner on Mar. 8, 2013 at 6:14 PM


LaDonna_d

by Member on Oct. 23, 2012 at 8:04 PM

Chocolate Chip Cookie Dough Pie
(Serves 8)

Ingredients:
1 cup rolled oats
1/2 tsp. baking soda
2 tsp. aluminum-free baking powder
1/4 to 1/2 tsp. sea salt, according to taste
1/2 cup date sugar (or 3/4 cup if you like things on the sweeter side...remember you're getting the goodness and nutrients of dates, so don't worry about being stingy!)
1/2 super ripe banana
2 cans garbanzo beans (aka chickpeas), drained and rinsed
3 tsp. pure vanilla extract
3 T virgin coconut oil, melted
1/3 cup cacao nibs (or dark chocolate chips, if you prefer)
2 T coconut butter, optional (make your own!)
1/2 T pure unsweetened cocoa powder, optional
Preheat the oven to 350 degrees F.

Combine all of the ingredients, except the cacao nibs, coconut butter, and cocoa powder, in a food processor and process until smooth and well combined.

Spread the thick batter into a greased nine-inch springform pan or deep dish pie/cake pan. Sprinkle the top of the pie with a few extra cacao nibs and a pinch or two of date sugar, if desired.

Bake for about 35 minutes, or until the top is golden.

Remove the pie from the oven. Remove the springform rim and transfer the pie to a serving platter.

If desired, whisk together the coconut butter and cocoa powder. Add a little water, or milk, if needed to reach your desired consistency. Drizzle the pie with this mixture of nommy goodness. Sprinkle with cacao nibs and a dollop of Greek yogurt, ice cream, frozen yogurt, whipped cream...your choice!!

Devour with your hubby straight from the pan. Slice and serve. :)

nomeatnom.com
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