Sweet Potato Pie

 

Sweet Potato Pie. We think of sweet potatoes around the holidays and use them as a side dish. But did you know that they can be used to make a delicious pie? It is like a pumpkin pie, but it is sweeter, smooth and creamy. 

To save time, we use canned sweet potatoes. They are already cooked, and peeled. Just drain off the liquid and mash them up.

Ingredients

Crust

1 (9-inch) pie crust 

Or you can make your own

1 1/2 c. flour
2 tsp. sugar (optional)
1/2 tsp. salt
1/2 c. shortening
3 to 6 Tbs. ice cold water

Pie Ingredients

2 c. sweet potatoes
3/4 to 1 c. brown sugar* See Notes
1/2 c.  butter softened
2 eggs
1/2 c. evaporated milk
1 tsp. vanilla
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. salt
whipped cream (optional)

Directions

Preheat oven to 350°.

In a bowl, combine flour, sugar, and salt. 

Cut in the shortening using a pastry blender, a fork or two table knives held together until it resembles small peas. 

Add cold water, one tablespoon at a time, stirring with a fork, until the dough holds together.

Form the dough into a flat disc. Wrap the dough in plastic wrap or in a plastic bag and place in the refrigerator. Chill for 30 minutes or longer. You can chill the dough up to 2 days.

Turn the dough out onto a lightly floured surface. Roll the dough out, starting at the center of the dough and rolling outward to the edge until you have an 11-inch circle. The dough will be about 1/8-inch thick.  Be sure to lift the dough up and lightly flour underneath to keep the dough from sticking as you roll it out. 

Carefully fold the dough into quarters. Transfer the dough into a 9-inch pie pan.  Unfold the dough, pressing it against the bottom and sides of the pie pan. Trim and crimp the edges as desired. Set aside as you prepare the filling.

In a large bowl, combine sweet potatoes, brown sugar, and butter.  Mix with an electric mixer or a potato masher until the mixture is creamy.

Add butter, evaporated milk, vanilla, cinnamon, nutmeg, ginger, cloves and salt. Mix until thoroughly combined.

Pour the sweet potato mixture into the pie shell. Sprinkle some cinnamon over the top if desired.

Bake for 1 hour, or until a knife inserted in the center comes out clean.  

Cool completely before cutting. Serve with whipped cream on top and enjoy.

Notes

Some people prebake their pie shells slightly.  To do this, once you have the crust in the pie pan, poke holes in the dough with a fork. Bake for 5 to 7 minutes. 

You can use all brown sugar, or you can use all white sugar. You can also use half brown sugar and half white sugar. Brown sugar gives the pie extra flavor.

Single Crust Peach Pie with Crumb Topping

This is one of the simplest pie recipes ever.  You can either make your own pie crust or purchase one already made at the store.

Ingredients

1 pie crust, bought or homemade for 9" pie
6 c. peaches, sliced
1/2 c. sugar
1/4 c. brown sugar
3 Tbs. cornstarch
3 Tbs. lemon juice
1/2 tsp. cinnamon
2/3 c. oatmeal
1/2 c. brown sugar
1/4 c. flour
1/4 c. butter

Directions

Preheat oven to 375°.

In a large bowl, mix peaches, sugar, brown sugar, cornstarch, lemon juice, and cinnamon. Mix well. 

Pour the peaches over the prepared pie crust in the pie pan.

In a medium bowl, combine oatmeal, brown sugar, and flour for the crumb topping. Mix well. Cut in the butter until it resembles small peas in size.  

Sprinkle the crumb topping evenly over the top of the peaches.

Bake for 45 to 50 minutes, or until golden brown. 

Allow the pie to cool. Serve with whipped cream or ice cream if desired.

Notes:

Place the pie pan on top of a cookie sheet. You can line the cookie sheet with aluminum foil for easier cleanup.  This will catch any juices that may bubble out and keep your oven cleaner.

You can use frozen peaches. Be sure to thaw them first. Put them in a strainer to allow the juices to drain away. Canned peaches are another option as well. Be sure to drain them first by putting them in a strainer and allowing the juices to drain away.  Don't throw out the juice. Keep it and use if for cooking, or to use it in place of water in your jello.

Pecan Pie with Light Corn Syrup

Pecan Pie is so good, but if you buy it at the store or at a restaurant, the cost is huge!  What you pay for a single slice, can be made at home, and you can have an entire pie!  This recipe is well worth the time, and it doesn't take long to make this pie, and the cost of a few ingredients that will give you an amazing pie!

Ingredients

1 c. light corn syrup
3 eggs
1/2 c. brown sugar
1 Tbs. molasses
4 Tbs. butter or margarine, melted
1/4 tsp. salt
2 tsp. vanilla
1 1/2 c. pecans
1 (9-inch) pastry shell, unbaked

Directions

Preheat oven to 400°.

In a large bowl, vigorously mix the dark corn syrup, eggs, brown sugar, molasses, butter, vanilla and salt together with a wooden spoon. You can also use a mixer if you'd rather.

Stir in the pecans.

Pour the filling into the pie shell and bake for 15 minutes. Reduce heat to 350° and bake for 30 to 35 minutes. The outer edge of the filling should be set and the center slightly soft.

Caramel Apple Pie

This apple pie bakes in a rectangle pan, instead of the traditional round pie plate.  It has a tender flaky crust, apples in the middle and a sweet oatmeal topping. Homemade caramel topping poured over the top when served.  So good that you may not have any leftovers.

Ingredients

Crust

2 1/2 c. flour
3/4 c. salt
2/3 c. butter flavored shortening
1/2 c. cold water

Apples

2/3 c. sugar
1/3 c. flour
1 tsp. cinnamon
12 granny smith apples, peeled, cored and cut in 1/4-inch thick slices

Topping

1 c. oatmeal
1 c. brown sugar
1/2 c. flour
1/2 c. butter

Caramel Sauce

1 c. brown sugar
1/4 c. butter
1/2 c. half-and-half or evaporated milk
1 Tbs. vanilla
salt

Directions

Preheat oven to 375°.  Spray a 15 x 10 x 1-inch baking pan.

In a bowl, combine flour and salt. Use a whisk, as this makes the flour lighter.

Cut in the shortening using a pastry knife, or two table knives held together in your hand. The mixture should resemble coarse crumbs or small peas. 

Add one tablespoon cold water into the flour mixture.  Mix with a fork. Continue adding the water and mixing with a fork until the flour is moistened. You may or may not need to use all the water. It depends on your location and the humidity in the air. Turn the dough out onto a lightly floured surface and form into a ball. 

Roll the dough out into a 19 x 13-inch rectangle.  Fold the dough in half and gently pick the dough up. Place the dough into the pan, making sure it will go up the sides of the pan. Flute the edge of the dough along the edge of the pan as desired. Trim off excess.

In a large bowl, add the apples.  Now it is time to prepare the topping.

In a small bowl, combine flour, cinnamon, and apples.  Sprinkle this over the apples and toss them to coat.   Place the apples on the dough and spread them out, so they are more even in the pan. 

In the bowl that you mixed the dough in, combine oatmeal, brown sugar, and flour. 

Add the butter. Using a pastry knife or two knives held together in your hand, cut in the butter until it resembles coarse crumbs or small peas.  Sprinkle this over the top of the apples. 

Bake for 40 to 45 minutes, or until the apples are tender. Allow to cool a bit before cutting and serving.

While the apples are baking, it is time to make the caramel sauce. 

In a saucepan, combine brown sugar, butter, half-and-half, vanilla, and a pinch of salt. 

Cook and stir over medium-low heat until the mixture thickens. It may take about 5 to 7 minutes. Remove from heat. 

When you serve the Caramel Apple Pie, pour some caramel sauce over each piece.

Store leftover Caramel Apple Pie and Caramel sauce in the refrigerator.

Quick and Easy Cream Cheese Peach Pie

If you are wanting a quick and easy dessert idea, then Cream Cheese Peach Pie is sure to please.  With just a few simple ingredients that you probably already have, you can bake up a delicious treat. 

Ingredients

1 box yellow or white cake mix
1/3 c. butter, softened
2 eggs, divided
1 (29 oz.) can peach slices, drained, but reserve 3 Tbs. syrup
8 oz. cream cheese, softened
1/3 c. sugar
1 tsp. vanilla

Directions

Preheat oven to 350°. Stray a 13 x 9-inch cake pan with cooking oil.

In a large mixing bowl, combine cake mix, butter and 1 egg. Mix until the mixture is crumbly. Reserve 1 1/2 cups of the cake mixture and set aside. Press the rest of the cake mixture in the bottom of the prepared cake pan. 

Bake for 10 minutes.

As the crust bakes, cut the peaches into 1-inch pieces. 

In the same bowl that you mixed the cake mixture in, combine cream cheese, sugar 1 egg, 3 Tablespoons reserved peach syrup and vanilla.  Beat thoroughly with an electric mixer until the mixture is creamy.

Remove the crust from the oven. Arrange the cut peaches evenly over the top of the crust. 

Spoon the cream cheese mixture evenly over the top of the peaches.

Sprinkle the reserved cake mixture over the top. 

Bake for another 30 minutes.  

Allow the mixture to cool and then chill for at least 30 minutes before serving.  Don't put the mixture immediately into the refrigerator. Allow it to cool down first. The mixture is hot, it will heat up the interior of the refrigerator. This is very hard on your appliance.

Creamy Crunchy Apple Pie

This is a delicious apple pie recipe that combines flavored yogurt to enhance and add to the delicious apple pie flavor. This is an easy recipe that your family will love.

Ingredients

Crust

3/4 c.flour
1/4 tsp. salt
1/4 c. shortening
2 to 3 Tbs. cold water

Filling

1 C. vanilla yogurt or sour cream (you can use almost any flavor of yogurt you like best.)
2/3 c. sugar
1 egg, well beaten
3/4 tsp. vanilla
2 Tbs. flour
1/8 tsp. salt
1 can apple pie filling

Topping

1/3 c. flour
1/4 c. sugar or brow sugar
1 tsp. cinnamon
1/4 c. butter or margarine

Directions

In a bowl, combine flour and salt.  Cut in shortening using a pastry knife or two dull table knives held together in your hand, until the shortening resembles small peas.

Slowly add cold water, a tablespoon at a time, mixing until the dough is just moist enough to hold together. Do not over mix the dough, or the dough will be tough.  You may not need all the water, or you may need more. It depends on the day and how much humidity there is in the air.

Place dough on a lightly floured surface. Roll the dough out until it is about an inch larger than the pie pan. To measure the dough, invert the pie pan on top of the dough. The dough should exceed the rim of the pie pan by at least an inch. 

Place the pie crust loosely into the pie pan and flute the edge of the dough.

Make the filling.  

In a bowl, combine the vanilla yogurt or sour cream, sugar, egg, vanilla, flour, and salt.  Beat until smooth and creamy.  Add the pie filling.  Mix until thoroughly combined.

Pour the apple mixture into the unbaked pie shell.

Preheat oven to 425°. Bake the pie for about 15 minutes, then reduce heat to 325°. Bake for 30 minutes.  Remove from the oven.

In a bowl, combine, flour, sugar, and cinnamon. Cut in butter until the mixture is crumbly.  Sprinkle this mixture over the top of the apples.

Place the pie back into the oven and bake for 20 minutes, or until the topping is lightly browned. Serve warm or cold with ice cream, or whipped cream.

Coconut Cream Pie with Meringue

Homemade Coconut Cream Pie with Meringue. This is an old-fashioned treat that never goes out of style. This pie is rich and creamy. It is a recipe from my grandmother's recipe box. She used farm fresh eggs and milk they got from their cow.

Ingredients

1 (9-inch) pie crust, baked
3/4 to 1 c. sugar
5 Tbs. flour
2 1/2 c. milk (you can use whole milk, canned milk, coconut milk, half-and-half)
4 egg yolks
1 tsp. vanilla extract or coconut extract
2 Tbs. butter
1 to 1 1/2 c. sweetened shredded coconut, toasted

Meringue 

4 egg whites
1/2 tsp. cream of tartar
1/4 c. sugar
1/2 c. sweetened shredded coconut, toasted

Directions

Preheat oven to 350°.

Toast the coconut for a better flavor.  This step is optional, but worth the effort. 

Spread the coconut on a baking sheet. Place the baking sheet in the oven and bake.  Do not leave the oven unattended or the coconut will burn.  Stir it occasionally, until golden brown. This takes about 5 minutes. Set aside while you prepare the filling. 

In a heavy saucepan, combine sugar and flour together.  

Gradually stir in milk.  Cook and stir over medium-low heat until the mixture comes to a boil. Boil and stir 1 minute. Reduce heat to low.

Whisking constantly, slowly pour some hot milk mixture into the beaten egg yolks. Do not add the milk mixture all at once, or you will cook the eggs. 

Slowly pour the tempered egg yolks  back into the milk mixture, whisking constantly. Turn the heat back up to medium low and bring the mixture back up to bubbling.  Cook and stir for about 1 minute, or until the mixture becomes thick and creamy. 

Add vanilla, butter, and coconut. Stir until the butter melts and is thoroughly mixed in.  

Pour the filling into pie crust.  Set aside while you make the meringue topping.

In a large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. 

Slowly beat in sugar, one tablespoon at a time. Beat on high speed until stiff peaks form and the sugar has completely dissolved. 

Spread the meringue over the top of the coconut filling. Make sure to spread the meringue completely over the top of the pie, sealing the edges to the crust. 

Sprinkle the flaked coconut over the top of the meringue. This will keep the meringue from shrinking while it bakes.

Bake for 10 to 15 minutes, or until the meringue is golden brown.  Cool for 60 minutes.  

Refrigerate for 3 hours before serving. Or at least try to wait that long before serving.

Chocolate Cream Pie

Chocolate Cream Pie piled high with meringue. This classic dessert is a family favorite going back through the generations. It was always a special treat when we got a cream pie, especially a chocolate flavored one.

Ingredients

1 1/2 c. sugar
3 Tbs. cornstarch
1/2 tsp. salt
3 c. milk
3 squares unsweetened chocolate (3 oz.), cut up or 3 Tbs. baking cocoa
3 egg yolks, beaten
1 Tbs. butter
1 1/2 tsp. vanilla
1 9-inch pie crust

Meringue

3 egg whites
1/4 tsp. cream of tartar
6 Tbs. sugar
1/2 tsp. vanilla

Directions

In a heavy saucepan, mix sugar, cornstarch, salt and chocolate or baking cocoa.

Gradually stir in the milk.

Cook and stir over medium heat until the mixture thickens and is bubbling. Cook and stir 2 minutes longer. Remove from heat.

Gradually whisk in about a cup of the hot mixture into the egg yolks to temper them. Stirring constantly gradually pour the egg yolks into the mixture in the saucepan and bring to a gentle boil.  Remove from heat.

Blend in butter and vanilla. Pour immediately into baked pie shell.  Top with meringue.

Preheat oven to 325°.

Meringue

Beat egg whites and cream of tartar until the mixture is frothy.  With the mixer at high speed, gradually add the sugar, about a tablespoon at a time. Continue beating until the mixture is stiff. But don't beat the egg white too long, or they will be stiff and dry, and you don't want that. When you lift the beaters out, it will leave a peak in the meringue. The peak should hold its shape.

Beat in vanilla.

Spread the meringue lightly over the top of the warm chocolate pie, making sure you seal the edge of the pie crust to prevent shrinkage. 

Bake for 15 to 20 minutes or until the meringue is lightly browned.

 Impossible Coconut Pie

Impossible Coconut Pie is one of the easiest pie recipes to put together and bake.  It is so delicious.  From one batter, the pie forms its own crust. The middle layer reminds you of a custard, and then the top has a crispy coconut crust. In about 5 to 10 minutes, you can have this pie made and baking in the oven. It is that easy!

If you don't have a blender, you can use a whisk to beat the ingredients together. 

Ingredients

4 eggs
1 c. sugar
1/4 tsp salt
1/8 tsp nutmeg
1 stick butter or margarine, softened or almost melted, cooled
1/2 c. flour
1/2 tsp baking powder
2 tsp. vanilla
2 c. milk
1 c. sweetened coconut, shredded

Directions

Preheat oven to 350°.

Combine the eggs, sugar, salt, nutmeg, melted butter, flour, baking powder, vanilla and milk in a blender.  Blend for 3 minute. 

Stir in the coconut by hand.

Pour into a 10-inch greased pie pan.

Bake for 45 to 60 minutes until golden brown and completely set, or until a knife inserted in the center comes out clean. Cool and serve with whipped cream. You can serve this pie while it is warm, but do allow it to cool about 15 minutes before cutting.

Keep any leftovers in the refrigerator. Cover with plastic wrap to keep it from absorbing any other flavors that may be in the refrigerator. 

Home-made Butternut Squash Pie

Butternut Squash Pie 

We were given butternut squash late in the fall.  Although I love to half it and bake it in the oven with butter, salt and pepper, I always have extra left over.  Instead of eating it for days, I use it to make a Butternut Squash Pie. It is just like Pumpkin Pie, but so much better.

Pie Crust Ingredients

1 c. plus 1 Tbs. flour
1/2 tsp. salt
1/3 c. shortening or lard
3 to 5 Tbs. cold water

Butternut Squash Pie Filling Ingredients

3/4 c. brown sugar
1 Tbs. cornstarch
1/1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. salt
2 c. butternut squash puree  See recipe below
2 eggs
1/2 tsp. vanilla
1 (12 oz.) can evaporated milk 

Directions

Make the pie crust. In a medium bowl, combine flour and salt.  Cut in the shortening with a pastry knife or two knives held together until it resembles course crumbs about the size of small peas.

Add the cold water, one tablespoon at a time, stirring with a fork until all the flour is moistened and the pastry holds together. The water amounts vary depending on the amount of humidity in the air.

Form the pastry into a ball and place it in a plastic bag or wrap it in a sheet of plastic wrap. Refrigerate for 30 minutes. 

Remove the plastic wrap and turn the pastry out onto a lightly floured surface. With a floured rolling pin, roll the pastry out until you have a circle 2-inches larger then your inverted 9-inch pie pan.  To check the size of your pastry, turn the pie pan over so the open side is over the pastry.  If you have at least 2-inches of crust outside the rim of the pie pan, then it is the right size.

Carefully and loosely fold the crust into fourths and then place it in the pie pan. Unfold the pastry and position it so you have ample crust hanging over the rim and it is flush against the bottom and sides of the pie pan. Be careful at this point not to stretch the pastry. This causes the pastry to shrink while it is being baked. 

Flute the edge of the pastry as desired..

Bake pie crust at 350° for 1-2 minutes until crust starts to puff with small bubbles. This prevents the crust from being soggy.  Set aside to cool while you make the butternut squash pie filling.

In a large mixing bowl, combine the brown sugar, cornstarch, cinnamon, ginger, nutmeg, and salt. Mix to combine. 

Add the butternut squash puree, eggs and vanilla.  Stir until it is thoroughly blended together.

Pour in the can of evaporated milk, stirring to combine. 

Pour into prepared pie shell. 

Bake at 350° for 75 to 80 minutes or until  a  knife inserted in the center of the pie comes out clean.

Butternut  Squash Puree

Cut the butternut squash in half lengthwise. Scoop out the seeds and stringy stuff.

Place the cut side down on a baking sheet/  

Bake at 350° for 30 to 40 minutes or until tender. Scoop out the pulp while it is still warm and place in a bowl, leaving the outside peel. 

Place the pulp in a blender, food processor or use an emulsion blender.  Add 1 tablespoon butter and blend until it is smooth and silky.

Refrigerate leftovers up to 3 days. Or you can freeze leftovers for up to 3 months. When you want to use the frozen Butternut squash puree, simply thaw overnight in your refrigerator.

 

Pecan Pie

 Pecan Pie With Dark Corn Syrup

No matter how you pronounce the word 'pecan' they do make great tasting pies.  Here is our favorite recipe to make this delicious and easy dessert. 

If you were to buy this pie in a store or restaurant, it would cost you a lot more money than if you made it at home. 

Ingredients

1 c. dark corn syrup
3 eggs
1 c. sugar
2 Tbs butter or margarine melted
1 tsp. vanilla
1/8 tsp. salt
1 c. pecans, chopped
1 (9-inch) pastry shell, unbaked

Directions

Preheat oven to 400°.

In a large bowl, vigorously mix the dark corn syrup, eggs, sugar, butter, vanilla and salt together with a wooden spoon. You can also use a mixer if you want.

Stir in the pecans.

Pour the filling into the pie shell and bake for 15 minutes. Reduce heat to 350° and bake for 30 to 35 minutes. The outer edge of the filling should be set and the center slightly soft.

 

 Two Homemade Pumpkin Pies With Crust

Growing up, it was always my job to make the pumpkin pies. I am still the only one who will make a pie at our house with the traditional pastry crust. My son makes the cherry pie with an easy, spicy crust. I will be sharing that crust recipe shortly. Please note that it will also work to make a pumpkin pie as well.

Pie Crust Ingredients Makes 2

3 c. flour
3/4 tsp. salt
2 Tbsp. white sugar
1 c. shortening or lard
3 to 4 Tbsp. cold water

Pumpkin Pie Ingredients

4 eggs
3/4 c. brown sugar
3/4 c. white sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1 (29 oz.) can pure pumpkin
2 (12 oz.) cans evaporated milk

Directions

Preheat the oven to 350°. 

Make the pie crust first. 

In a bowl, mix the flour, salt and sugar together.  

Add the shortening. Using a pastry knife or two knives held together, cut the shortening into the flour until it resembles small peas. 

In a small bowl, beat the egg, vinegar and water together. Pour into the flour mixture and mix with a fork until a soft dough forms. If the dough is too wet, add some flour. Try about a teaspoon at a time to get it to the right consistency. If the dough is too dry, pour in a small amount of water. You want to lightly mix until the dough sticks together. It is important not to over mix or the dough will be tough. Wrap in plastic wrap or place in a plastic bag and put the dough in the refrigerator for about an hour for easier rolling.

Divide the dough in half.

On a lightly floured surface, roll out one ball of dough into a 12-inch circle. Fold into quarters. Place dough into a 9-inch pie pan. Carefully unfold dough, so it covers the bottom and sides of the pie pan.  Trim crust to 1/2 inch from the edge of the pan, then crimp or flute the edge. Repeat with the second crust.

Pierce the bottom of the crust with a fork.

Bake pie crusts at 350° for 8-10 minutes. Remove from the oven.  This prevents the crust from being soggy. 

While the crust is baking, it is time to prepare the pumpkin filling.

In a large bowl, beat the eggs until they are lemon colored. Mix in the brown sugar, white sugar, salt, cinnamon, ginger, nutmeg, and cloves. 

Stir in the pumpkin and mix well.

Slowly pour in the evaporated milk, stirring as you pour until thoroughly combined.

Pour evenly into the two slightly prebaked pie shells.  

Sprinkle cinnamon over the top of each pie if desired.

Bake for 40 to 50 minutes, or until a knife inserted in the center comes out clean.

Cool and serve with whipped cream. 

If you want to, you can use all white sugar to make the pie. It turns out just as good.

 

Banana Cream Pie

Ingredients

3/4  c. sugar
1/4 c.  cornstarch
1/4 tsp.salt
2 1/2 c. milk
3 egg yolks
2 Tbs. butter
1 1/2 tsp. vanilla
3 bananas
1 (9 inch) pastry shell baked

Meringue

3 egg whites
1/4 tsp. cream of tartar
6 Tbs. sugar

Directions

In a small, heat safe bowl, beat the egg yolks until thick and lemon colored. Set aside.

In a large heavy saucepan, combine the sugar, cornstarch and salt. 

Gradually pour in the milk, whisking constantly to keep the mixture from clumping.  Cook, stirring constantly over medium high heat until thickened and very bubbly. Continue to cook and stir for 2 minutes.  Remove from the heat. 

Whisking constantly, temper the eggs by slowly pouring in some of the hot filling. I usually add about 3 tablespoons of the hot filling into the egg yolks. Place the whisk back into the sauce pan and whisking or stirring constantly, slowly pour in the egg yolk mixture.

Over medium heat, bring the mixture to a boil. Cook and stir for 2 minutes. The mixture should be very thick. Remove from heat.

Add the butter and vanilla, stirring to combine. Set aside to cool as you make the meringue.

 In a large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Set aside while you finish assembling the banana cream pie.

Slice bananas into the baked pastry shell. Pour the cooled filling over bananas. You can also put some of the filling to cover the bottom of the pie shell and then add the sliced bananas. Pour in the rest of the filling.

Spread the meringue evenly over the top of the still warm filling, sealing the edges to the crus.

Bake at 350° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

Tips:

There are many different schools of thought on making this pie. One thing many cooks agree on is to make sure you cook and stir the pudding filling until it is thick. 

The humidity in the air also determines whether this meringue pie turns out perfect. For best results, make cream pies when the humidity is very low.  

Impossibly Easy Pumpkin Pie

This is one of the easiest pumpkin pies that you can make and bake. It even forms its own crust, so you don't have to do that either.

Ingredients

2 eggs
1 (15 oz.) pumpkin
1 c. sugar
3 Tbs. butter
3/4 c. Bisquick
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1 (13 oz.) can evaporated milk

Directions

Preheat oven to 350°.  Grease and flour a 9 -inch glass pie dish. 

Combine eggs, pumpkin, sugar, butter, Bisquick, salt, ginger, cinnamon, cloves, nutmeg and evaporated milk in a blender. If you don't have a blender, you can use one of those handheld immersion blenders. Mix at low speed for 3 minutes. Check to make sure everything is incorporated into the mixture. 

Pour into the glass pie pan.  Bake for 50 minutes, or until a knife inserted in the center comes out clean.

May use 2 teaspoons pumpkin pie spice in place of the ginger, cinnamon, cloves and nutmeg.

Easy Crust Pumpkin Pie Squares

We don't always like to make a crust for our pumpkin pie. This recipe is quick and easy if you don't have a lot of time, or if you just want to do something different   When I was growing up, we had a neighbor who shared her pumpkin pie recipe with my mom  It is baked in a cake pan and made with a quick and easy crust.

Crust

1 c. flour
1/2 c. quick cooking oats
1/2 c. brown sugar
1/2 c. cold butter

Filling

1 30 ounce can solid pack pumpkin
1 1/2 c. sugar
4 eggs
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 tsp. salt
2 (12 oz.) cans evaporated milk

Topping

1/2 c. brown sugar
1/2 c. pecans, chopped (optional)
2 Tbs. butter, softened
Whip Cream 

Directions

Preheat oven to 350°.  Grease a 13 x 9 inch cake pan

In a  large bowl, combine flour, oats and brown sugar. Using a pastry knife of 2 table knives held together, cut in the butter until the mixture is crumbly. Press this into the bottom of your cake pan. Bake for 20 minutes or until golden brown. 

In the same bowl that you made the crust in, or you can get a clean bowl, mix together the pumpkin, sugar, eggs, cinnamon, ginger, cloves and salt. Stir in the evaporated milk. until combined. Pour this over the baked crust. Bake for 45 minutes.

As the filling bakes, assemble the topping. 

In a small bowl, combine the brown sugar, pecans, and 2 tablespoons butter.  Sprinkle this over the top of the pumpkin filling. Continue baking the pumpkin dessert until a knife inserted in the center comes out clean.  

Cool. Srve with a dollop of whipped cream over the top. Or you can serve it with a scoop of ice cream as well.  Refrigerate left overs.