1338 uses pie Recipes

pie crust, baked, white sugar, salt, cornstarch, all-purpose flour, milk (i use 1/2 and 1/2 milk for extra creamy texture), evaporated milk, shredded coconut, egg yolks, beaten, butter, vanilla extract

pie crust (i prefer most incredible no fail ), chicken breasts (cooked and chopped ), frozen mixed vegetables (if using canned , drain first), chopped potato (chop small, if they are too big, they will not cook completely), butter, all-purpose flour, chicken broth, milk or 1 cup half-and-half, cajun seasoning (can vary amount depending on taste ), salt and pepper, egg, beaten

pie anytime (do your own make-ahead fruit pie filling), this is a make-ahead pie filling from freezer to oven. great way to use fresh fruit ., firm-ripe fresh fruit (less if berries), sugar, flour, lemon juice, ground cinnamon, salt

thawed frozen dark sweet cherries , and juice, salt, sugar (i only use 1/2 cup, we don tsp like our pies too sweet), cornstarch, lemon juice, fresh or bottled

aluminum foil , potpie tin, refrigerated pie crust (most 15-oz packages contain 2 crusts, enough for 6 pies), egg (makes enough for 6 pies), water, vanilla instant pudding mix (1 box makes enough for 3 pies, or use canned pudding) or 2 (3 1/2 oz) boxes white chocolate pudding mix (1 box makes enough for 3 pies, or use canned pudding), cold milk (to make pudding), starburst decorative candies (yellow ), starburst decorative candies (orange), chewy jolly rancher candies (green , or tootsie roll candy), banana (makes enough for 6 pies), dried apple rings

flour (i kings 4 -- 22-inch), butter (psalms 55 -- 21-inch), sugar (jeremiah 6 -- 20-inch), raisins (ii samuel 16 -- 1-inch), figs (song of solomon 2 -- 13-inch), baking powder (1 corinthians 5 -- 6-inch), spices (ii chronicles 9 -- 9-inch), apple pie spice (the 8 1/2 tsp of spices are unspecified, so i use apple pie and pumpkin pie spice) (optional), pumpkin pie spice (the 8 1/2 tsp of spices are unspecified, so i use apple pie and ) (optional), almonds (numbers 17 -- 8-inch), honey (judges 14 -- 18-inch), salt (luke 14 -- 34-inch), eggs (isaiah 10 -- 14-inch), milk (judges 4 -- 19-inch), sugar (jeremiah 6 -- 20-inch), water (matthew 10 -- 42-inch), vinegar (matthew 27 -- 34-inch), salt (mark 9 -- 50-inch), egg whites (job 6 -- 6-inch), almond flavoring (genesis 43 -- 11-inch)

ground beef, chopped onions or 1 tbsp instant minced onion, salt, worcestershire sauce, tabasco sauce, pork and beans (i used pinto beans), tomato paste, cheddar cheese (can use sliced american or cheddar), double crust pie crusts (see note below for use pastry crust or crescent refrigerated roll) or 1 (8 oz) can pillsbury refrigerated crescent dinner rolls (see note below for use pastry crust or crescent refrigerated roll)

fresh blackberries (do not use frozen), sugar, divided, cream cheese, softened, powdered sugar, cornstarch, water, vanilla extract, raspberry gelatin powder, baked pie crust, cooled (i use my no roll pie crust which has become my standard for a 1 crust pie do not use a deep dish pie pan), sweetened whipped cream (optional)

apples, sugar, divided, nutmeg, cinnamon, flour, butter or 1/4 cup margarine, lemon juice, pastry for double-crust pie (or use pillsbury pie dough, in dairy section of grocery store(package has ready-made crust for pie)

pie crusts, chocolate chips (i use mini semi-sweet morsels), sugar, cocoa powder, flour, salt, evaporated milk, eggs, unsalted butter, melted, vanilla, hot fudge

pie crusts (i use store bought refrigerated , the kind that unroll), sized apples (any kind ), butter or 1/4 cup margarine, flour, brown sugar, cinnamon, caramel apple dip ( marzetti s , located in the fresh fruit aisle of supermarket, green & white container)

pie shells (i use pillsbury ), bacon, ground lean pork or 1 lb beef, roughly chopped cabbage, onion, chopped, sour cream, salt and pepper, american cheese

pie shell , prebaked - 9-inch works best, cocoa (i prefer hershey s), granulated sugar, all-purpose flour, salt, eggs, separated, evaporated milk , not sweetened condensed milk (i use carnation), unsalted butter, pure vanilla extract, granulated sugar (for meringue), cream of tartar (for meringue), salt (for meringue), pure vanilla extract (for meringue)

pie crust, unflavored gelatin (1 envelope), vanilla, milk, baileys irish cream (you can use 2/3 cup if it s too strong for your tastes), semi-sweet chocolate chips (dark chocolate works well too), frozen cool whip

chart house chocolate mousse pie, oreo cookies broken into rough chunks ; use the whole cookie, including the white cream filling, unsalted butter, melted, mousse filling, semi-sweet chocolate bits, egg yolks, egg whites, heavy cream, make the crust : place cookie chunks in the bowl of a food processor and process until you have crumbs. add the melted butter and process again until well mixed., spray a 9-inch spring-form pan with nonstick cooking spray. press the crumb mixture into the bottom of the pan and about 2 inches up the sides., freeze to set while you prepare the mousse filling., make the filling : place the chocolate bits in a heavy glass or ceramic bowl. microwave for 1 minute, then stir and microwave again until the chocolate has melted completely., if you prefer, you can place the chocolate in a bowl over a pot of water that is steaming - but not boiling - and let it melt, stirring occasionally.), stir the egg yolks into the melted chocolate ., place the egg whites in a clean , dry mixing bowl. beat, using a wire whisk, until soft peaks form. fold the egg whites into the chocolate mix, 1 third at a time., place the cream in the mixing bowl you used for the egg whites and, using the wire whisk, beat the cream until it is stiff and not at all grainy. fold the whipped cream into the chocolate mixture., pour the mousse into the reserved crumb crust. freeze again until firm and set, about three or four hours., cut portions cleanly , use a sharp knife. dip the knife into hot water and dry it off before you make each slice.

pie shell, eggs, sugar, melted butter, raisins, coconut, chocolate chips, chopped pecans, lemon juice, vanilla extract

frozen butternut squash , defrosted or 1 1/4 cups cooked and pureed squash, zucchini, cooked and coarsely pureed (6-7oz, about 1/2 cup), bulk breakfast sausage (i use jimmy dean), eggs, beaten, brown sugar, granulated sugar, salt, cinnamon, ginger, evaporated milk, unbaked pie shell, rolled out to fit a 9 inch deep dish pie pan (4 cup volume)

pie crusts, pureed sweet potatoes, granulated sugar, light brown sugar, firm silken tofu (in the box, not water packed!), plain or vanilla soymilk (recipe calls for plain but i used light vanilla), ground cinnamon, nutmeg, unbleached all-purpose flour