Find Recipes Instantly! (Type the Recipe name or any Ingredient) Strawberry-Rhubarb Streusel Pie 1 refrigerated ready-to-use folded piecrust (9-inch) Filling: 3 stalks fresh rhubarb (10 oz.), trimmed, cut into 1/2-inch pieces (about 2 & 3/4 cups) OR 2 & 3/4 cups frozen rhubarb pieces, thawed. 2 cups halved strawberries (1 pint) 2/3 cup granulated sugar 3 tablespoons cornstarch Streusel Topping: 1 cup all-purpose flour 1/2 cup packed light-brown sugar 1/2 cup cold butter, cut up 1. Heat oven to 400. Unfold piecrust; fit into 9-inch glass pie plate. 2. Filling: Toss together rhubarb, strawberries, granulated sugar and cornstarch in a large bowl. 3. Streusel Topping: In a separate bowl, combine flour and brown sugar; cut in butter until mixture is crumbly. Spoon berry mixture into piecrust; sprinkle evenly with topping. 4. Bake in 400 oven for 50 to 55 minutes or until filling is bubbly and crust is medium-brown. If crust begins to darken too quickly, cover edge with aluminum foil; check after 15 minutes. Remove pie to wire rack and let cool to room temperature. Lemon Ice Box Pie Everyone probably knows how to make this...but it's so delicious, thought I would share it. 1 sm. can frozen concentrated lemonade 1 can Eagle Brand Milk 1 9 oz container Cool Whip 1 ready-made graham cracker crust Mix all the ingredients together and pour into ready-baked graham crust! That's it! Then, just chill and serve! Lemon Orange Creamy Pie Ingredients 1 1/2 cups white sugar 7 tablespoons cornstarch 2 cups water 3 egg yolks 1/2 teaspoon salt 1/4 cup orange juice 4 tablespoons butter, softened 1 teaspoon lemonade-flavored drink mix powder 3 egg whites 1/4 cup white sugar Directions 1 Preheat oven to 375 degrees F (190 degrees C). 2 In a medium bowl combine 1 1/2 cups sugar, cornstarch, water, egg yolks and salt. Cook mixture in a saucepan over medium heat for 6 minutes, stirring constantly until it reaches a thick and creamy consistency; remove from heat. 3 Add to mixture the orange juice, butter and lemonade-flavored drink mix. Pour into a 9-inch pie dish. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely. 4 Bake in a preheated 375 degrees F (190 degrees C) oven for 8 minutes. Remove from oven; cover and chill for one hour. Chocolate -laced pecan pie Ingredients single crust pie pastry 2/3 c. sugar 1/3 c. butter or marg. 1 c. light corn syrup 3 eggs 1/2 tsp. salt 1 c. pecan halves 1/2 c. semisweet chocolate chips pecan halves semisweet choc. chips ,melted sweetened whipped cream Heat oven to 375'.Line 9" pie pan with pastry shell, crimp or flute the crust. Set aside. In small bowl combine sugar, butter, corn syrup, eggs and salt. Beat at med. speed scraping bowl often, until well mixed (1-2 minutes). By hand, stir in 1 c. pecans and 1/2 c.choc. chips. Pour into prepared pie shell, if desired turn pecan halves right side up. Cover pie loosely with aluminum foil. Bake for 30 minutes. Remove foil, continue baking 10-15 minutes more or till filling is set. If browning too fast, recover with foil. Cool, refrigerate at least 4 hrs or till ready to serve. If desired dip additional pecan halves halfway in melted chocolate chips, refrigerate till set. Serve pie with sweetened whipped cream, garnish with dipped pecan halves. TIP: If desired, omit choc chips for a traditional pecan pie. Carrot Spice Pie 1 (15 ounce) can carrots, drained 1/4 cup butter 1/4 cup honey 1/2 cup white sugar 1/2 cup packed brown sugar 2 eggs 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon salt 1 recipe pastry for a 9 inch single crust pie Directions 1 Combine carrots, butter, honey, vanilla extract, salt, eggs and spices in a mixing bowl. Mix together thoroughly with an electric mixer; mix until smooth. Fold in white and brown sugars. Pour filling into pastry crust. 2 Bake at 350 degrees F ( 175 degrees C) for 50 to 60 minutes. To determine if pie is done, insert toothpick. If it comes out clean it is ready. Chess Pie 1/2 cup butter 2 cups white sugar 1 teaspoon vanilla extract 4 eggs 1 tablespoon cornmeal 1/4 cup evaporated milk 1 tablespoon distilled white vinegar 1 (9 inch) unbaked pie shell Directions 1 Cream butter, sugar, vanilla together. Add eggs, cornmeal, evaporated milk, and stir together well. Add vinegar. Pour into pie shell. 2 Bake at 425 degrees F (220 degrees C) for 10 minutes, then reduce heat to 300 degrees F (150 degrees C) for 40 minutes. Let cool. 3 Cut and top with whipped cream. You will think you have died and gone to heaven. Chocolate Chip Pecan Pie 3 eggs 1 1/2 cups white sugar 1/2 cup all-purpose flour 6 tablespoons butter, melted 1/2 teaspoon salt 1/2 teaspoon lemon juice 1/2 cup corn syrup 1 1/2 cups semisweet chocolate chips 1 1/2 cups chopped pecans 1 recipe pastry for a 9 inch single crust pie Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a large mixing bowl beat eggs until light and fluffy. Add sugar, flour, melted butter or margarine, salt, lemon juice, and corn syrup. Mix thoroughly, then stir in chocolate chips and pecans. Pour mixture into pie shell. 3 Bake in preheated oven for 45 minutes or until set and golden. Chocolate Pudding Pie 1 (9 inch) prepared graham cracker crust 1 (6 serving) package chocolate instant pudding 1 (8 ounce) container frozen whipped topping, thawed 10 gummi worms Directions 1 Make instant pudding according to directions on box. 2 Dump pudding into pie crust. 3 Spread whipped topping on top of the pudding. 4 Refrigerate until not too gooey. 5 Garnish with gummy worms. Halloween Pie Ideas Instead of just making the same old pies this October, why not try some spooky new versions of everyone's fall favorites? Jack-O-Lantern Pumpkin Pie Bake your favorite pumpkin pie. A good one to try is Mom's Pumpkin Pie. When making the pastry dough, be sure to save some extra scraps to decorate the top of your pie. Cut the scraps into triangles for the eyes and nose. Go wild with the mouth; a smiling one for a happy jack-o-lantern or a grotesque fang-filled one for a frightful sight. Bake the shaped pastry scraps on a cookie sheet, and then position them on the surface of the cooked pumpkin pie. Hint: Be sure to make the cutout shapes slightly larger than what you'll think you need, as they will shrink during baking. Tons of Tiny Pumpkins Pie Bake your favorite two-crust pie, but instead of covering the top with a plain old piecrust, cut out tons of miniature pumpkins and use these to make the top crust. You'll need to overlap the pumpkins slightly but not completely. Try doing this with American Apple Pie. Nest of Baby Spiders Pie Bake your favorite two-crust pie, but this time in place of a plain top crust, cut out a bunch of spider shapes and use these to make the top crust. Each slice of your pie will be like digging into a nest of spiders. Individual Frightening Faces Tarts In individual sized tart or pie pans bake up your favorite single pastry crust pies or tarts. One of our favorite recipes is Mom's Butter Tarts. With the leftover pie pastry scraps cut out circles that will fit over the top of the tarts. Cut scary faces into the circles. Bake the scary faces on a cookie sheet, and then place over the top of the cooked tarts. Haunted Pie Bake your favorite cream or pudding pie. Top it with a gigantic volcano shaped mound of whipped cream or whipped topping. Press in two small pieces of candy or dried fruit for eyes, and voila! A ghost! For another fun variation top the whipped cream with gummy worms like in the Chocolate Pudding Pie. Hideous Hand-Pies Make your basic hand-pie or turnover recipe and fill each with a pureed gooseberry pie filling. The green color of the gooseberries adds just the right touch of slimy green to suggest little pus-filled packages. Ewwww! The Cajun Sweet Dough is a perfect crust for these horrid little treats! Mom's Pumpkin Pie Ingredients 1 recipe pastry for a 9 inch single crust pie 3 eggs 1 egg yolk 1/2 cup white sugar 1/2 cup packed brown sugar 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/2 cups milk 1/2 cup heavy whipping cream 2 cups pumpkin puree Directions 1 Preheat oven to 425 degrees F (220 degrees C.) 2 In a large bowl, combine eggs, egg yolk, white sugar and brown sugar. Add salt, cinnamon, nutmeg, ginger and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell. 3 Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set.