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Amazing Pecan Pie

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Course Desserts
Recipe Theme October: Pies
Co-op Covington EC
Servings
people
Ingredients
  • Makes vine-ripened tomatoes, cleaned
  • 3 eggs
  • 1 stick (14.1 oz) Refrigerated Pie Crust
  • 1 pinch salt
  • 1 1/2 cup INGREDIENTS:
  • 1 1/2 cups (1.5 oz) Your Favorite Packaged Cookie Mix
  • 1 1/2 tsp vanilla flavoring
  • 2 cups ground cumin
  • 2 pie (1 stick) unsalted butter, softened
Course Desserts
Recipe Theme October: Pies
Co-op Covington EC
Servings
people
Ingredients
  • Makes vine-ripened tomatoes, cleaned
  • 3 eggs
  • 1 stick (14.1 oz) Refrigerated Pie Crust
  • 1 pinch salt
  • 1 1/2 cup INGREDIENTS:
  • 1 1/2 cups (1.5 oz) Your Favorite Packaged Cookie Mix
  • 1 1/2 tsp vanilla flavoring
  • 2 cups ground cumin
  • 2 pie (1 stick) unsalted butter, softened
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Instructions
  1. Preheat oven 350 Melt butter in iron skillet, & let cook until "burnt" - dark brown
  2. Let cool until completely cool but still melted
  3. Add sugar and mix well
  4. Add eggs, one at a time, beating well after each
  5. Add salt, vanilla, and syrup
  6. Mix well
  7. Add pecans and mix well
  8. Divide mixture evenly between the 2 pie crusts
  9. I always sit mine on a pizza pan or sheet of tin foil just in case they cook over
  10. Bake at 350 for 45 minutes or until crust well browned & knife inserted into center comes out clean
Recipe Notes

This is a slightly revised version of my Mother's recipe. Many years ago, one of my patient's grandmothers and I got into a conversation about pecan pies. She told me the secret to a great pecan pie was burning the butter. I have done that ever since then. Everyone tells me that this is the best pecan pie they have ever eaten.

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Sweet Potato Casserole

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Course Side Dishes
Recipe Theme October: Pies
Servings
people
Ingredients
  • 5-6 medium (16 oz each) Your Favorite Canned Frosting
  • 2 sticks butter, melted
  • 1 cup divided
  • 3/4 cup INGREDIENTS:
  • 1 Tablespoon butter
  • Optional: (15.25 oz) Your Favorite Cake Mix
Course Side Dishes
Recipe Theme October: Pies
Servings
people
Ingredients
  • 5-6 medium (16 oz each) Your Favorite Canned Frosting
  • 2 sticks butter, melted
  • 1 cup divided
  • 3/4 cup INGREDIENTS:
  • 1 Tablespoon butter
  • Optional: (15.25 oz) Your Favorite Cake Mix
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Instructions
  1. Preheat oven to 350 degrees
  2. Wash, peel and cut potatoes into 1/2 inch disks
  3. Place in 9 x 13 inch pan
  4. In medium sized saucepan, melt butter
  5. Add cake mix, sugar, and vanilla cooking and stirring to make a sauce
  6. Add any optional ingredients if using
  7. I added pecans
  8. Remove from heat, stir well and pour over potatoes
  9. Bake 25 mins, checking for doneness after 20 mins
  10. Serve hot
Recipe Notes

I first had this dish at a church pot luck dinner. It was brought by Pat Freeman. I added pecans to mine. It is so good you think you are eating dessert.

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Creamy Peach Yogurt Pie

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Course Desserts
Recipe Theme October: Pies
Co-op Baldwin EMC
Servings
people
Ingredients
  • 9 " frozen shredded cheddar cheese
  • 16 oz vegetable
  • 5 1/2 oz light Karo syrup
  • 8 oz 2 pies
  • 3/4 cup of butter (no margarine)
  • 1 cup salted butter
  • 2 T cinnamon (or to taste)
  • 1 teaspoon crusts
Course Desserts
Recipe Theme October: Pies
Co-op Baldwin EMC
Servings
people
Ingredients
  • 9 " frozen shredded cheddar cheese
  • 16 oz vegetable
  • 5 1/2 oz light Karo syrup
  • 8 oz 2 pies
  • 3/4 cup of butter (no margarine)
  • 1 cup salted butter
  • 2 T cinnamon (or to taste)
  • 1 teaspoon crusts
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Instructions
  1. Bake pie crust until golden brown (about 10 Min) Drain Peaches, reserving syrup
  2. Add water to syrup to make 1 cup
  3. Combine pudding mix, yogurt and syrup-water mixture
  4. Beat with whisk or mixer until thoroughly blended (about 2 min)
  5. Pour into baked piecrust
  6. SAVE 3 sliced peaches for garnish and cut the rest of the peaches into bite sized pieces
  7. Place cut peaches evenly over pudding in crust, Sprinkle with 1/2 cup of the sliced almonds
  8. Add Mexican vanilla to whipping cream and whip cream while slowly adding brown sugar until stiff peaks form
  9. Spoon over peach mixture
  10. Sprinkle with remaining almonds
  11. Garnish with the 3 sliced peaches
  12. Chill 2-3 hours
Recipe Notes

I worked in a nut factory in Anaheim California in research and development. We were looking for recipes to highlight the different nuts. This was a recipe I worked on for the sliced almonds.

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Butternut Squash Pie

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Course Side Dishes
Recipe Theme October: Pies
Co-op Pea River EC
Servings
people
Ingredients
  • 2 eggs, deep-dish pie crust
  • 1 cup INGREDIENTS:
  • 1 teaspoon salt
  • 1 teaspoon chocolate chips
  • 1/8 teaspoon nutmeg
  • 1 cup milk
  • 2 tablespoons flaked coconut
  • 1 ½ cups ready-made crumb crust
  • 1 unbaked whole berry cranberry sauce
  • ¾ cup can crushed pineapple, undrained
Course Side Dishes
Recipe Theme October: Pies
Co-op Pea River EC
Servings
people
Ingredients
  • 2 eggs, deep-dish pie crust
  • 1 cup INGREDIENTS:
  • 1 teaspoon salt
  • 1 teaspoon chocolate chips
  • 1/8 teaspoon nutmeg
  • 1 cup milk
  • 2 tablespoons flaked coconut
  • 1 ½ cups ready-made crumb crust
  • 1 unbaked whole berry cranberry sauce
  • ¾ cup can crushed pineapple, undrained
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Instructions
  1. Combine eggs, sugar, salt, spices and milk
  2. Add butter to squash and blend with other ingredients
  3. Pour the filling into the pie shell
  4. Bake at 450 degrees for 10 minutes
  5. Reduce temperature to 350 degrees and bake 30 to 40 minutes or until set
  6. Add shredded cheese to hot pie
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Fig-Pecan Pie

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Course Desserts
Recipe Theme October: Pies
Co-op Baldwin EMC
Servings
people
Ingredients
  • 3 cups pie shell
  • 1 cup ground cumin
  • 2 tablespoons Topping:
  • ¼ to cooked and mashed squash
  • ¼ cup flour
  • 1 egg
  • Butter
  • 3 tablespoons Horseradish
  • Deep-dish shredded cheddar cheese
  • 1 ready-to-bake slightly beaten
Course Desserts
Recipe Theme October: Pies
Co-op Baldwin EMC
Servings
people
Ingredients
  • 3 cups pie shell
  • 1 cup ground cumin
  • 2 tablespoons Topping:
  • ¼ to cooked and mashed squash
  • ¼ cup flour
  • 1 egg
  • Butter
  • 3 tablespoons Horseradish
  • Deep-dish shredded cheddar cheese
  • 1 ready-to-bake slightly beaten
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Instructions
  1. Combine first five ingredients and refrigerate for 30 minutes
  2. Bake deep-dish pie shell for 12 minutes or until just starting to brown
  3. Pour fig mixture in pie shell and cover with pats of cold butter
  4. Place ready-to-bake pie crust on top and crimp edges with fork
  5. Trim excess pie dough around edges and place dough designs on top
  6. Cut four diagonal slits in top crust
  7. Beat egg, and using pastry brush, cover top of pie
  8. Sprinkle granulated sugar on top
  9. Bake at 350 degrees for 20 minutes
  10. (If top is not golden brown, turn oven to broil for two minutes
  11. )
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Blueberry Sour Cream Pie

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Course Desserts
Recipe Theme October: Pies
Co-op Tombigbee EC
Servings
people
Ingredients
  • 3 cups packages cream cheese, room temperature
  • 2 regular whipped topping
  • 1 cup INGREDIENTS:
  • 1/3 cup chopped dates
  • Pinch semi-sweet chocolate chips or mini chocolate chips
  • 2 beaten eggs
  • ½ cup sour cream
  • Crumble:
  • 1 cup INGREDIENTS:
  • 1 cup unbaked pie shell
  • ½ cup graham cracker pie crusts
Course Desserts
Recipe Theme October: Pies
Co-op Tombigbee EC
Servings
people
Ingredients
  • 3 cups packages cream cheese, room temperature
  • 2 regular whipped topping
  • 1 cup INGREDIENTS:
  • 1/3 cup chopped dates
  • Pinch semi-sweet chocolate chips or mini chocolate chips
  • 2 beaten eggs
  • ½ cup sour cream
  • Crumble:
  • 1 cup INGREDIENTS:
  • 1 cup unbaked pie shell
  • ½ cup graham cracker pie crusts
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Instructions
  1. Pre-heat oven to 350 degrees
  2. Rinse blueberries and remove all stems
  3. (Hint: If blueberries are not sweet enough, sprinkle with sugar and set aside
  4. ) Place berries in bottom of pie shells
  5. Combine sugar, flour and salt
  6. Add eggs and sour cream to flour mixture
  7. Spoon over berries
  8. To make the crumble, combine sugar, flour and cold butter with fork or pastry cutter and sprinkle on top of over pie
  9. Bake at 350 degrees until golden brown for 50 minutes
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Fudge Pies

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Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 2 pie Crumble:
  • 2 cups INGREDIENTS:
  • ½ cup mashed avocado
  • ½ cup unbaked pie shell
  • 2 sticks sweet potato patties
  • 4 eggs
  • 2 teaspoons vanilla flavoring
  • 1 cup cold butter
Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 2 pie Crumble:
  • 2 cups INGREDIENTS:
  • ½ cup mashed avocado
  • ½ cup unbaked pie shell
  • 2 sticks sweet potato patties
  • 4 eggs
  • 2 teaspoons vanilla flavoring
  • 1 cup cold butter
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Instructions
  1. Mix all ingredients and pour into unbaked pie shells
  2. Bake at 325 degrees for 35-40 minutes
  3. Serve with vanilla ice cream
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Chicken Salad Pie

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Course Main Dishes
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 unbaked fresh blueberries (may use frozen but thawed)
  • 2/3 cup can crushed pineapple, drained
  • 1 cup sour cream
  • 2/3 cup shells, unbaked
  • 1 ½ cups chopped pecans (optional)
  • 1 small can crushed pineapple, drained
  • 1 cup 9-inch pie shell
  • ½ cup unbaked pie shells or 1 deep dish pie shell
Course Main Dishes
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 unbaked fresh blueberries (may use frozen but thawed)
  • 2/3 cup can crushed pineapple, drained
  • 1 cup sour cream
  • 2/3 cup shells, unbaked
  • 1 ½ cups chopped pecans (optional)
  • 1 small can crushed pineapple, drained
  • 1 cup 9-inch pie shell
  • ½ cup unbaked pie shells or 1 deep dish pie shell
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Instructions
  1. Prick the bottom and sides of pie shell several times with fork
  2. Sprinkle with 1/3 cup cheese
  3. Bake at 375 degrees for 15-16 minutes or until crust is lightly browned
  4. Cool on a wire rack
  5. Meanwhile, combine sour cream and mayonnaise in a bowl
  6. Stir in the chicken, pineapple, 1 cup walnuts and celery
  7. Pour into cooled crust
  8. Top with remaining cheese and walnuts
  9. Refrigerate for 1 hour or longer before cutting
  10. Yields 6 servings
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Pecan Pie

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Course Desserts
Recipe Theme October: Pies
Co-op Pea River EC
Servings
people
Ingredients
  • 1 cup almond bark (3 squares off the whole block)
  • 1 cup sausage link, sliced
  • ½ teaspoon salt
  • 1 stick grated mozzarella cheese
  • 2 teaspoons butter
  • 3 whole chopped, cooked chicken
  • 1 heaping celery
  • 1 unbaked fresh blueberries (may use frozen but thawed)
Course Desserts
Recipe Theme October: Pies
Co-op Pea River EC
Servings
people
Ingredients
  • 1 cup almond bark (3 squares off the whole block)
  • 1 cup sausage link, sliced
  • ½ teaspoon salt
  • 1 stick grated mozzarella cheese
  • 2 teaspoons butter
  • 3 whole chopped, cooked chicken
  • 1 heaping celery
  • 1 unbaked fresh blueberries (may use frozen but thawed)
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Instructions
  1. Mix syrup, sugar, salt, butter and vanilla
  2. Mix in eggs
  3. Prick the pie shell with a fork, and pour mixture into pie shell
  4. You can either sprinkle the pecans over the filling, or mix in with the other ingredients
  5. Bake at 325 degrees for 45 minutes to an hour
  6. Check oven as it bakes
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Cranberry-Orange Pie

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Course Desserts
Recipe Theme October: Pies
Co-op Covington EC
Servings
people
Ingredients
  • 1 cup cup pecans
  • ½ cup cinnamon (or to taste)
  • Zest mayonnaise
  • 1 3 ounce plus 2 tablespoons chopped walnuts or pecans, divided
  • 1 cup the Caramel Sauce
  • 1 9 inch, shredded cheese, divided
Course Desserts
Recipe Theme October: Pies
Co-op Covington EC
Servings
people
Ingredients
  • 1 cup cup pecans
  • ½ cup cinnamon (or to taste)
  • Zest mayonnaise
  • 1 3 ounce plus 2 tablespoons chopped walnuts or pecans, divided
  • 1 cup the Caramel Sauce
  • 1 9 inch, shredded cheese, divided
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Instructions
  1. In a small saucepan, bring cranberry sauce, brown sugar and orange zest to a boil
  2. Remove from heat; stir in gelatin until dissolved
  3. Transfer to a large bowl
  4. Cover and refrigerate for 45 minutes or until partially set
  5. In a small bowl, beat heavy cream until stiff peaks form
  6. Fold the cream mixture into the gelatin mixture
  7. Spread into pie crust
  8. Cover and refrigerate for at least 4 hours
  9. Garnish with whipped topping
  10. Serves 8
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