Pie Recipe #18 - Butterscotch Pie

You could make a butterscotch pie by using a boxed pudding mix and pouring it in a shell, but why, when it's fairly easy to make it from scratch (plus you get to brag that it's homemade!).

Ingredients: 8 or 9 inch pie shell, 4 tablespoons butter, 3/4 cup brown sugar, 2 cups milk, 5 tablespoons all-purpose flour, 1/4 teaspoon salt, 2 eggs, slightly beaten, 1/4 teaspoon vanilla, 1 cup heavy whipping cream, sugar.

Instructions: Preheat oven to 425 degrees. Line pie plate with pastry. Prick dough all over with tines of fork and bake for 12 minutes, or until lightly browned.

In large pan, place the butter and brown sugar; cook over medium heat for 2 minutes, stirring often, until the mixture is brown and syrupy. Add 1 2/3 cups of the milk, stir, and cook until very hot.

In a small bowl, blend the flour, salt and remaining 1/3 cup of milk until smooth. Add to the hot mixture and cook, stirring frequently, for 15 minutes. Stir some of the hot mixture (about 1 cup) into the beaten eggs, then return egg mixture to the pan. Cook, stirring, for 2 minutes.

Cool slightly. Add the vanilla, spread in the baked pie shell and chill.

Before serving, whip the cream, sweetening slightly with sugar, and spread over the pie filling.

"As easy as pie!"

Pie Recipe #17 - Cherry Chocolate Pie Pops

Pie on a stick! That about sums up today's pie. No fork is needed; no plate to clean after indulging. How much simpler could it be? (maybe if someone else made them for you). Different fruit fillings can be used-I had leftover cherry pie filling from last week's pie, so I just added some mini chocolate chips to the mixture for the cherry and chocolate combo. Ingredients: 1 (9-inch) refrigerated pie crust(or make your own), pie filling of choice, mini chocolate chips (optional), sanding sugar or sprinkles, 1 egg, divided, 9-12 lollipop sticks. Instructions: Divide egg into 2 small bowls; set aside. Cut any big chunks of fruit in the filling into smaller pieces. Preheat oven to 425 degrees; cover 2 baking sheets with parchment paper. On a lightly floured surface, roll out pie crust. Using a 3-inch cutter dipped in flour, cut out as many circles as possible. Re-roll dough and continue cutting until an even number of circles remain. Place 6 rounds on a prepared baking sheet allowing room for the lollipop sticks. Place a small amount (about 1 tablespoon) of filling in center of each circle (you will have leftover filling). Sprinkle a few chocolate chips on top of the filling, if desired. Lay a lollipop stick in the center of the round reaching almost to the top (leave about 1/2 inch)and press lightly. Brush around the outside of the circle with the egg yolk then place another round on top matching edges. With the tines of a fork dipped in flour, press around the edges, sealing the edges (make sure to get as close to the lollipop stick as possible so stick will hold firmly and pie won't rotate after baking). With a separate pastry brush, brush top round with egg white then sprinkle with sanding sugar or sprinkles (finely chopped nuts would work also). Bake in preheated 425 degree oven about 15 minutes or until lightly browned. Allow to cool before picking up. If desired, drizzle some melted chocolate over the tops. *Alternative: Rather than brushing with egg white and topping with sugar, leave plain , then after cooling completely frost with a powdered sugar and milk glaze. "As easy as pie!"

Pie Recipe #16 - Million Dollar Pie

Not sure if I would call this recipe "Million Dollar Pie", but since I don't know what a million dollars tastes like, I guess I'm not exactly a good judge. On the other hand, if there is no chocolate in the mix, I have my doubts :). This is simple to make and is light and fluffy with chunks of fruit floating throughout. Remember-this makes 2 pies; for one, cut ingredients in half.

Ingredients: 1 (14 ounce)can sweetened condensed milk, 1/2 cup lemon juice, 1 (12 ounce) container frozen whipped topping, thawed (or 1 1/3 cup of whipping cream, whipped), 1 (20 ounce can crushed pineapple, drained, 1 (11 ounce) can mandarin oranges, drained, 1 (21 ounce) can cherry pie filling, 2 (9 inch) graham cracker crusts.

Instructions: In a medium bowl, combine condensed milk and lemon juice. Fold in whipped topping, mixing well.

In a separate bowl, mix together pineapple, oranges and cherry pie filling. Gently fold mixture into condensed milk mixture.

Pour entire mixture into pie crusts. Cover and refrigerate for several hours or overnight.

Recipe found on allrecipes.com submitted by Glenda.

Other recipes I observed included ingredients such as nuts and coconut. Add other (drained) fruit, if desired.

"As easy as pie!"

Pie Recipe #15 - Dark Chocolate Cream Pie

Just in case you didn't get enough chocolate yesterday, this pie is jam-packed with oodles of creamy dark chocolate.

Ingredients: 1 1/4 cups granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 3 cups milk, 3 ounces unsweetened chocolate, chopped (if using sweetened chocolate, reduce sugar amount to 3/4-1 cup), 4 egg yolks, lightly beaten, 3 tablespoons butter, 1 1/2 teaspoons vanilla extract, 1 pastry shell (9 inches), baked.

Instructions: Bake pie shell and allow to cool while making filling. In a large saucepan, combine the sugar, cornstarch and salt. Stir in the milk and chocolate. Cook and stir over medium-high heat until thickened and bubbly. Reduce the heat; cook and stir 2 minutes longer. Remove from the heat.

Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.

Gently stir in the butter and vanilla. Spoon into the pastry shell. Cool on a wire rack. Cover and chill for at least 3 hours.

Before serving, spread top with whipped cream, if desired.

"2012 Taste of Home Annual Recipes", Reiman Media Group, LLC, Greendale, WI, 2011, pg 106, presented by Kezia Sullivan, Sackets Harbor, NY.

"As easy as pie!"

Pie Recipe #14 - Pear Praline Pie

Similar to an apple pie but made with pears and crunchy toasted pecans this pie will cause your eyes to roll with delight. I used comice pears because I love their sweet and juicy flavor, but use whatever variety you like.

Ingredients: 1/4 cup all-purpose flour, 1/2 teaspoon grated lemon peel, 1/2 teaspoon ground ginger, 4 medium pears, peeled and sliced thin, pastry for double-crust 9 inch pie, 1 cup packed brown sugar, 1/2 cup chopped pecans, toasted, 1/4 cup butter, melted.

Instructions: In a small pan on top of the stove, heat chopped pecans until slightly browned (enjoy the smell of toasting any kind of nuts); set aside to cool.

Preheat oven to 400 degrees. In a large bowl, combine the flour, lemon peel and ginger. Add sliced pears; toss gently to coat.

Line a 9 inch pie plate with the bottom pastry. Add pear mixture to lined pie plate. Combine the brown sugar, pecans and butter; sprinkle over pears.

Roll out the remaining pastry to fit the top of the pie; cut out decorative design in the center, if desired (use a small cookie cutter). Place over the filling; trim excess pastry, seal and flute the edges (with your fingers or with the tines of a fork dipped in flour). If no design was put in the top crust, cut several slits in pastry with a sharp knife dipped in flour.

I sprinkled some decorative (sanding) sugar on the top pastry at this point, but not necessary. Bake in preheated 400 degree oven for 35-45 minutes or until the filling is bubbly and the pears are tender. If necessary, cover the edges with foil for the last 15 minutes. Cool completely on a wire rack and store in the refrigerator.

I found this recipe in a new cookbook I received, "2012 Taste of Home Annual Recipes", Reiman Media Group, LLC, Greendale, WI, 2011. It was presented by Diane Halferty, Corpus Christi, TX, pg. 109. (with a few alternations).

"As easy as pie!"