Lord Woolton Pie The classic World War 2 cheap vegetable pie with a delicious shortcrust pastry crust and loaded with lots of seasonal root vegetables. One of the best rationing meals during World War 2. Remember – A family didn’t always have meat with their […]
Strawberry Rhubarb Pie My mother used to make rhubarb pie. I’m not sure if she put strawberries in it or not. My sister and I never got any. I think she shared it with my grandmother . It grew early in the Spring right beside […]
Root Beer Float Pie
This is another dessert that is so good on a hot day. The cookie crust adds lots of flavor. I’ll admit that I got lazy here. I bought a ready-made cookie crust and then got a can of Reddi-Whip. Don’t forget to top it with a cherry!
Root Beer Float Pie
By: Marsha Powell
- 1 1/2 cups vanilla wafers
- 1/4 teaspoon salt
- 1 tablespoons sugar
- 3 tablespoons unsalted butter, melted
- 2 cups of your favorite root beer
- 3 large eggs, lightly beaten
- 1/2 cup brown sugar, light or dark is fine
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
- Step 1 Crust:
- Step 2 Place all the cookies in a food processor and grind until fine crumb forms (work in batches if needed). Transfer the cookies to a medium mixing bowl and stir in the salt and sugar.
- Step 3 Add the butter. Use your hands or a rubber spatula to mix the butter and crumbs together. The crumbs should be moist, but not overly wet.
- Step 4 Pour the crumbs into a 9-inch pie plate and use your hands to press the crust up the sides and flat against the bottom.
- Step 5 Place the pie plate in the fridge, and preheat your oven to 350 degrees F. (Don’t skip the cooling time!!) Once the oven is ready, place your pie plate in the oven and bake the crust for 10 minutes. Remove from the oven and cool completely on a wire rack.
- Step 6 Filling:
- Step 7 While the pie crust is baking, heat a medium saucepan over medium-high heat. Add root beer, and simmer until the liquid is reduced by half (to 1 cup), about 5 to 7 minutes. Remove your pan from the heat and cool the syrup completely. (The root beer concentrate and pie crust usually finishing cooling about the same time for me.)
- Step 8 In a large mixing bowl, beat together the eggs, sugar, and salt until combined. Mix in the root beer concentrate until everything is well combined. The mixture will be very runny.
- Step 9 Place the pie plate on a baking sheet, and carefully pour the root beer mixture into the cooled pie crust.
- Step 10 Bake pie for 22 to 27 minutes, or until the center of the pie will be set, but still slightly wobbly. Remove the pie from the oven and cool completely on a wire rack.
- Step 11 Topping:
- Step 12 In a large bowl, whisk together heavy cream, sugar, and vanilla until medium peaks form.
- Step 13 Spread the whipped cream all over the top of the pie. (I like to leave about a 1/2-inch space around the edge of the pie so you can see the brown under the whipped cream.)
- Step 14 Refrigerate until ready to serve, or at least 30 minutes.
Peanut Butter Pie This is an easy recipe for anyone’s cookout or barbecue. The original recipe doesn’t call for it, but I chopped up some miniature Reese’s peanut butter cups and sprinkled them over the top.
Italian Easter Pie
I’ve never made one of these, but it looks so good! I’m thinking of trying one for our Easter dinner. If anyone makes one, please let me know what you think in the comments.
- 3 large eggs
- 3 tablespoons cold water
- 3 cups all-purpose flour
- 1 1/4 teaspoons salt
- 6 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
- 6 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
- 1 tablespoon olive oil
- 12-ounces broccoli rabe, trimmed and chopped
- 8-ounces sweet Italian sausage, casings removed
- 1/4 teaspoon salt
- 2 garlic cloves, minced
- 2 cups whole-milk ricotta cheese
- 2 cups Pecorino Romano cheese, grated
- 2 large eggs
- 1 teaspoon black pepper
- 8-ounces thinly sliced aged provolone cheese
- 6-ounces thinly sliced capicola (or thin sliced deli ham)
- 1 large egg yolk beaten with 1 tablespoon water
- Whisk eggs and cold water together in a bowl; set aside.
- Process flour and salt in your food processor until combined, about 3 seconds. Scatter butter and shortening over top and pulse until only pea-size pieces remain, about 10 pulses. Add egg mixture and pulse until dough ball forms, about 20 pulses.
- Turn out dough onto a lightly floured counter and knead until smooth and elastic, about 20 turns. Divide dough into 1 (1-pound) ball and 1 (10-ounce) ball (roughly into two-thirds and one-third) and form each into a 6-inch disk.
- Wrap disks tightly in plastic wrap and refrigerate for at least 1 hour.
- Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
- Add broccoli rabe, sausage, and salt, and cook, breaking up sausage with spoon, until sausage is cooked through and broccoli rabe is tender, 5 to 7 minutes.
- Add garlic and cook until fragrant, about 30 seconds. Transfer to plate and let cool completely, about 15 minutes. Whisk ricotta, Pecorino, eggs, and black pepper together in large bowl.
- Adjust oven rack to middle position and heat oven to 375°F. Grease dark-colored 9-inch round springform pan. Line it with parchment paper. Roll a 1-pound disk of dough into a 14-inch circle on a well-floured counter.
- Loosely roll dough around rolling pin and gently unroll it onto prepared pan, letting the excess dough hang over the edge. Ease dough into pan by gently lifting and supporting the edge of dough with your hand while pressing into pan bottom and sides with your other hand. Leave overhanging dough in place.
- Shingle half of provolone in the bottom of the dough-lined pan. Spread ricotta mixture over provolone. Scatter sausage mixture over ricotta mixture and press lightly into even layer. Shingle capicola over sausage mixture, followed by remaining provolone.
- Roll remaining disk of dough into 10-inch circle on a well-floured counter. Brush overhanging dough of bottom crust with egg wash. Loosely roll 10-inch circle around rolling pin and gently unroll it over filling. Trim overhanging top and bottom doughs to 1/2 inch beyond lip of pan and pinch firmly together. Fold overhanging dough inward so folded edge is flush with the edge of the pan. Crimp dough evenly around edge of pan with tines of a fork.
- Brush top of pie liberally with egg wash. Using paring knife, cut eight 1-inch vents in the top of the dough in a circular pattern. Bake until filling registers 150°F in the center of pie and crust is golden brown, 35 to 40 minutes.
- Transfer pie to wire rack and let cool for at least 4 hours or refrigerate for up to 2 days. Remove pie from pan, slice into wedges, and serve.
- NOTE: I don’t make good pie crust. So, I usually buy a couple of boxes of the Jiffy pie crust mix. It always works for me!
Pecan Cream Pie I came across this recipe while surfing through Pinterest. It looks so good that hubby wants me to make it for our Christmas dessert. Pecan Cream Pie Recipe Type: Pie Cuisine: American Author: Marsha Powell Prep time: 15 mins Total time: 15 […]
Jack Daniel’s Caramel Apple Pie Here’s another recipe from the recipe box. I drizzled mine with chocolate syrup and then put on the whipped cream. Jack Daniel’s Caramel Apple Pie Recipe Type: Pies Cuisine: American Author: Marsha Powell Prep time: 60 mins Cook time: 60 […]
Chocolate Coconut Cream Pie
One more from Taste of Home. I made this up for Thanksgiving one year. I don’t think there was enough to go around.
- 1 unbaked 9-inch pie shell
- 2/3 cup sugar
- 1/3 cup cornstarch
- 1/4 tsp. salt
- 3 cups milk
- 3 egg yolks
- 1 Tbsp. butter
- 2 tsp. vanilla extract
- Chocolate Layer
- 3 Tbsp. unsweetened cocoa
- 3 Tbsp. sugar
- 2 Tbsp. milk
- 3 egg white
- 1/4 tsp. cream of tartar
- 6 Tbsp. sugar
- Bake the pastry shell according to package directions. Cool.
- Meanwhile, in a saucepan, combine sugar, cornstarch and salt; stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
- Remove from heat. Beat egg yolks lightly. Stir a little of the hot mixture into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more.
- Remove from the heat. Stir in butter and vanilla.
- Pour 1 1/2 cups of the mixture into a small bowl; add coconut to this and set aside. Combine chocolate layer ingredients; blend into remaining mixture in saucepan. Return to heat; cook and stir until mixture begins to boil.
- Remove from heat; spread 1 cup over bottom of pie crust.
- Top with coconut mixture and then remaining chocolate mixture.
- For the meringue: Beat egg whites and cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form.
- Spread over hot filling, sealing to the edges of the pie crust.
- Bake at 350 degrees for 12 to 15 minutes or until lightly browned. Cool to room temperature; chill several hours before serving.
Old Fashioned Paradise Pumpkin Pie This comes out really good! I found that you need a deep dish pie crust. I always double the streusel. Why? Because I love it! Old Fashioned Paradise Pumpkin Pie Recipe Type: Pies Cuisine: American Author: Marsha Powell Prep time: […]
Upside Down Apple Pie
I’m not sure where I got this recipe. It was one of those handwritten ones that I came across. I’ll be glad when I can get this one made again. Yum!
As mentioned at the bottom of the recipe, I used 1 1/2 tsp. apple pie spice in place of the cinnamon and nutmeg.
When it was done, I put a plate on top of it and flipped it over. Then, I let it set so it would all come out of the pan. I served mine warm with some vanilla ice cream.
- 3 1/2 cups sliced, peeled Granny Smith apples
- 2 Tbsp. flour
- 1 cup sugar
- 1/8 tsp. salt
- 3/4 tsp. cinnamon
- 3/4 tsp. nutmeg
- pie crust to make 2 crusts
- 1/4 cup butter, softened
- 1/2 cup chopped pecans
- 1/2 cup brown sugar, firmly packed
- Mix apples, flour, sugar, salt, cinnamon and nutmeg in a large bowl. Stir gently to coat.
- Place softened butter and pecans in a 9-inch pie plate. Sprinkle brown sugar over pecans and press.
- Place one pie crust over pecan/brown sugar mixture.
- Spoon apple mixture over crust. Place second crust on top of pie.
- Bake at 400 degree F. for 40 minutes or until crust is golden brown.
- To serve, slice the pie and flip the slice over onto a dessert plate.
- Note: I substituted 1 1/2 tsp. apple pie spice for the cinnamon and nutmeg. I also bought the ready-made pie crust that you’ll find in the case with the refrigerated biscuits. For a more spectacular presentation, put a plate on top of the pie and turn it over. I let it sit for a while so everything would come out cleanly.
Four Layer Pecan Pie
This isn't as sweet as a regular pecan pie.
By: Marsha Powell
- 1 refrigerator rolled pie crust
- 1 (8 oz) package cream cheese, softened
- 1/2 c. sugar, divided
- 4 egg
- 1 c. corn syrup
- 1 1/4 c. chopped pecans
- Step 1 Preheat oven to 375°F. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly onto plate.
- Step 2 In a medium bowl, combine cream cheese, 1/4 c. sugar, 1 tsp. vanilla extract and 1 egg. Beat at low speed until smooth
- Step 3 set aside.
- Step 4 In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup and remaining vanilla
- Step 5 mix well.
- Step 6 Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.
- Step 7 Bake for 40 to 45 min. or until center is set. Let cool, then refrigerate 4 hours or until ready to serve.
- Step 8 If necessary, cover edge of pie crust with foil to prevent excessive browning after 25 minutes.
- Step 9 If you like, serve with a scoop of vanilla ice cream and a drizzle of maple syrup.
I used leftover roast and then reheated the leftover gravy.
By: Marsha Powell
- 1 cup cooked beef (leftover roast works really well!)
- 1/2 cup cooked, diced potato
- 1/2 cup cooked, diced carrots
- 1 cup cooked, diced onion
- 1/2 cup water
- 1 1/2 cups gravy, divided
- 4 tsp. Worcestershire sauce, divided
- 1 1/2 tsp. onion powder
- 3/4 tsp. garlic powder
- 2 Tbsp. butter
- 1 cup milk
- 2 eggs
- 1 cup flour
- 1/4 tsp. salt
- 1/8 tsp. pepper
- Step 1 Mix meat, vegetables, water, 1/4 cup gravy, 1 Tbsp. Worcestershire sauce, 1 tsp. onion powder, 1/4 tsp. garlic powder. Set aside.
- Step 2 Put butter in a 10 inch deep dish pie plate and set in a cold oven.
- Step 3 Turn heat to 425°F.
- Step 4 Puree milk, eggs, flour, salt & pepper.
- Step 5 Remove pie plate and pour in the batter.
- Step 6 Spoon meat and vegetables down the middle.
- Step 7 Put back in oven for 30 minutes.
- Step 8 Serve topped with gravy.