Perfect Pie Recipes for All Occasions
By Patrick Carpen
Whether you seek that fresh out of the oven masterpiece to warm you on a winter's night, or if you want a nice chilled and light-tasting pie, there are certainly hundreds out there for you to choose from! Finding the right recipe could pose a bit of a challenge, though! To aid you in your quest for a great tasting pie, this article will include several of my favorite pie recipes. Try them out; you never know if there is a new favorite in store for you!
Peanut Butter Pie
20 fun size Snickers bars, chopped
2 fun size Snickers bars, chopped
3 tbsp of half and half
2/3 cup creamy peanut butter
1/4 cup chocolate fudge topping
1/4 cup chocolate syrup
4 cups of frozen whipped cream, thawed
1 cup frozen whipped cream, thawed
1 (9 inch) graham cracker crust
Put the 20 candy bars, half and half, chocolate fudge topping, and peanut butter into a sauce pan. Melt the mixture on a low heat, stirring occasionally until the mixture is smooth. Remove from heat and begin to fold in the whipped cream. Pour this mixture into the graham cracker crust and pop in the freezer overnight. Top the pie with whipped cream and sprinkle on the two remaining chopped Snickers bars. Drizzle with chocolate syrup and serve.
Coconut Cream Pie
1 (9-in) pie shell (baked)
1 cup of flaked coconut (toasted)
3 cups of half and half
3/4 cup of white sugar
1/2 cup of all-purpose flour
1 tsp of vanilla extract
1/4 tsp of salt
1 cup of frozen whipped cream (thawed)
In a sauce pan, combine the half and half, sugar, flour, eggs, and salt. Set to a low heat and bring to a boil, but be sure to stir continuously. Remove from heat and stir in about 3/4 cup of the toasted coconut. Add the vanilla extract and stir well. Pour into the pie shell and chill for about 3 hours, or until the pie firms up. Top with whipped cream and sprinkle on the remaining toasted coconut.
Key Lime Pie
1 (9-in) prepared graham cracker crust
3/4 cup of key lime juice
1/2 cup of sour cream
3 cups of condensed milk
1 tbsp of grated lime zest
Combine the condensed milk, lime juice, sour cream, and lime rind in a medium-sized bowl. Stir well, then pour into the graham cracker crust. Bake at 350 degrees F for about 6 or 7 minutes (or until tiny bubbles appear on the surface). Chill the pie for a few hours before serving. Garnish with whipped cream.
Dutch Apple Pie
1 (9-in) pie shell
5 cups of apples (sliced)
2/3 cup of white sugar
2 tbsp of flour
11/4 tsp ground allspice
/4 tsp ground nutmeg
1/2 tsp ground cinnamon
2 tbsp butter
3/4 cup flour
1/2 cup of packed brown sugar
1/2 tsp ground cinnamon
1 tsp lemon zest
3/4 cup rolled oats
1/2 cup of butter
Place the pastry shell into the freezer. Place the apple slices into a large bowl. In a separate bowl, mix together 2 tablespoons of flour, white sugar, 1/2 teaspoon of cinnamon, nutmeg, and allspice. Mix this very well, then add to the apples. Toss the apples around until they are evenly coated, then pour the mixture into the pie shell. Drop 2 tablespoons of butter onto the apple mixture. Lay a piece of aluminum foil on top of the pie, but don't seal it. Bake at 425 degrees F for about 10 minutes. To make the topping, combine 3/4 cup of flour, 1/2 teaspoon of cinnamon, brown sugar, lemon peel, and oats. Remove the pie from the oven and sprinkle the oat mixture on top, then cover lightly with aluminum foil. Turn the oven's heat down to 375 degrees F and return the pie to bake for another 30 minutes.
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