Pie Recipes

Pie Recipes - Part 2

A Pie is a baked or non baked dish which is made up of fruit or vegetable or meat that is a filling in top and pastry at the bottom. The Pie recipe is a need for nutritious pie recipe which is easy to store, easy to carry, and long lasting food at picnic spots during holidays in places like sea or long journeys.

Old Greeks are accepted to have begun pie baked good. In the plays of Aristophanes (fifth century BC), there are notice of sweetmeats incorporating little baked goods loaded with natural product. Nothing is known of the genuine baked good utilized,

However the Greeks unquestionably perceived the exchange of cake cook as unmistakable from that of dough puncher. (At the point when fat is added to a flour-water glue it turns into a cake.) The Romans made a plain cake of flour, oil, and water to cover meats and fowls which were heated, consequently keeping in the juices.

The covering was not intended to be eaten; it filled the part of what was later called puff glue. A wealthier baked good, proposed to be eaten, was utilized to make little pasties containing eggs or little winged creatures which were among the minor things served at meals.

The first century Roman cookbook Apicius makes different notice of recipes which include a pie case. By 160 BC, Roman statesman Marcus Porcius Cato (234–149 BC), who composed De Agri Cultura, takes note of the formula for the most prevalent pie/cake called placenta.

Additionally called libum by the Romans, it was more similar to an advanced cheesecake on a baked good base, frequently utilized as an offering to the divine beings. With the advancement of the Roman Empire and its productive street transport, pie cooking spread all through Europe.

Pies stayed as a staple of voyaging and working people groups in the colder northern European nations, with territorial varieties in view of both the privately developed and accessible meats, and also the privately cultivated oat edit.

The Cornish pale is a great adjustment of the pie to a working man's every day sustenance needs. Medieval cooks had limited access to stoves because of their expenses of development and requirement for bottomless supplies of fuel.

Pies could be effectively cooked over a start shooting, while joining forces with a pastry specialist permitted them to cook the filling inside their own privately characterized packaging. The most punctual pie-like recipes allude to coffyns (the word really utilized for a crate or box), with straight fixed sides and a top; open-beat pies were alluded to as traps.

The subsequent solidified cake was not really eaten, its capacity being to contain the filling for cooking, and to store it, however whether hirelings may have eaten it once their lords had eaten the filling is difficult to demonstrate.

This may likewise be the motivation behind why early recipes concentrate on the filling over the encompassing case, with the organization advancement prompting the utilization of reusable pottery pie cases which decreased the utilization of costly flour.

Pie Recipes

A. Fruit Pie Recipes.

1. Cranberry Pecan Fruit Pie Recipe.

a. Recipe Introduction:

These are the result of early morning experimentation altering an old margarine tart formula that I've been utilizing for quite a long time. They are a blend of sweet and tart, look delightful, and vanish rapidly!

b. Recipe Ingredients:

1 (9 inch) deep dish pie crust

1 cup cranberries

3 eggs

2/3 cup white sugar

1 cup dark corn syrup

6 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1/4 teaspoon ground mace

1/8 teaspoon salt

1 cup pecan halves

c. Recipe Preparation Bearings:

Preheat broiler to 350 degrees F (175 degrees C). Finely cleave cranberries in nourishment processor or by hand. Spread into base of baked good lined pie container. In a huge bowl beat eggs until foamy. Include sugar, corn syrup, liquefied spread or margarine, vanilla, mace, and salt. Blend well.

Pour blend over cranberry layer. Perfectly orchestrate pecan parts on top of sugar blend. Prepare in preheated broiler for 45 to 50 minutes, until brilliant and set in focus.

2. Mincemeat Fruit Pie Recipe.


a. Recipe Introduction:

Mincemeat Fruit Pie Recipe is a recipe prepared with a ground apples, raisins, cranberries, goose berries, apricot brandy, lemon and orange rind which also includes oodles of spices, sugar and vinegar that is baked and put in a sterilized jars which forms eight quarts of a pie recipe easily.

Nutritional facts recorded for 64 servings include are Calories of 155 kcal to 8%, Fat of 0.3 g to        < 1%, Carbs of 34.5 g to 11%, Protein of 0.9 g to 2%, Cholesterol of 0 mg to 0% and Sodium of 5 mg to < 1%. This mincemeat fruit pie recipe is prepared on the basis of a 2,000 calorie diet.

Try this diety, healthy and tasty fruit pie recipe at home easily and less time.

b. Recipe Ingredients:

2 pounds cranberries

1 quart water

9 apples - peeled, cored and ground

2 pounds raisins

3 (16 ounce) jars gooseberries

3 (16 ounce) jars set acrid red pie fruits

2 mugs liquor

2 tablespoons lemon get-up-and-go

2 tablespoons orange get-up-and-go

2 mugs refined white vinegar

4 mugs white sugar

1 tablespoon ground cloves

1 tablespoon ground nutmeg

2 tablespoons ground cinnamon

2 tablespoons ground allspice

c. Recipe Preparation Bearings:

Preheat stove to 350 degrees F (175 degrees C). Put cranberries in a substantial pan and pour water over them. Stew on low warmth until cranberries start to part. Expel from warmth and fill a huge ovenproof preparing dish.

To cranberries include apples, raisins, gooseberries, fruits, liquor, lemon skin, orange skin, vinegar, sugar, cloves, nutmeg, cinnamon, and allspice. Blend this blend altogether and cover dish. Put dish in preheated broiler. Warm for 30 minutes, mixing once in a while.

Sanitize enough canning containers and tops to fit all mincemeat. Put a wire rack in the base of a vast stock pot and fill most of the way with water. Convey water to a moving bubble. Pack mincemeat into disinfected jugs, guaranteeing that there are no spaces or air bubbles.

Fill shakes the distance to the top and screw on covers. Painstakingly lower jugs into bubbling water utilizing a holder. Ensure containers have no less than 2 inches of space between them. Pour all the more bubbling water over containers if important, with the goal that they are secured by 2 inches of water. Cover pot and process for 30 minutes.

Precisely lift shakes out of water utilizing a holder, and place on a wooden or material secured surface, no less than 2 creeps separated. Permit to cool, then check seal by going ahead container top. A legitimately fixed top won't climb or down by any means.

Mincemeat ought to be matured for 2 or 3 months before utilizing.

3. Pear Fruit Pie Recipe.

a. Recipe Introduction:

Pear Fruit Pie Recipe is a recipe prepared with a sliced pears that are tossed with a lemon and cinnamon sugar mixture which is baked in a double crust pie shell and that is served plain or topped with whipped cream or ice cream. This is a significant invigorating treat.

Serve plain, or with whipped cream or frozen yogurt. Nutritional facts for 8 servings include Calories of 360 kcal to 18%,Fat of 16.5 g to 25%,Carbs to 51.6 g to 17%,Protein of 3.5 g to 7%,Cholesterol of 4 mg to 1% and Sodium of 318 mg to 13%.This pear fruit pie recipe is based on a 2,000 calorie diet.

b. Recipe Ingredients:

1 formula baked good for a 9 crawl twofold outside layer pie

1/2 glass white sugar

3 tablespoons universally handy flour

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon lemon pizzazz

5 glasses peeled and cut pears

1 tablespoon margarine

1 tablespoon lemon juice

c. Recipe Preparation Headings:

Preheat broiler to 450 degrees F (230 degrees C). Put a preparing sheet on the base stove rack. Consolidate sugar, flour, salt, cinnamon, and lemon get-up-and-go in blending dish. Take off a large portion of the baked good and line a 9-creep pie container.

Orchestrate pear cuts in layers in the cake lined container, sprinkling the sugar blend over every layer. Speck with spread and sprinkle with lemon juice. Take off residual mixture for the top outside layer. Utilize your finger plunged in a little bowl of water to saturate the edge of the base hull.

Put best outside over filling, and trim edge utilizing kitchen shears or a sharp paring blade. Overlap edge under base hull, squeezing to seal. Woodwind edge. Sliced openings in top covering to permit steam to get away. Preparation Time required for this recipe is 5 hr and 30 minutes or 330 minutes.

Prepare in the preheated stove on the heating sheet for 10 minutes. Lessen stove temperature to 350 degrees F (175 degrees C), and heat until outside layer is brilliant chestnut and filling is bubbly, 35 to 40 minutes longer. Permit to cool a few hours before serving. Above ingredients serves 8 servings.

4. Raspberry Fruit Pie Recipe.


a. Recipe Introduction:

Raspberry Fruit Pie Recipe is a recipe prepared with a four cups of raspberries and cinnamon that is baked and put inside a double crust pie. A magnificent approach to utilize those raspberries developing in the yard.

Nutritional facts found in a 8 servings of this raspberry pie recipe include Calories of 270 kcal to 14% Fat of 10.1 g to 15%, Carbs of 44.8 g to 14%, Protein of 2 g to 4%, Cholesterol of 6 mg to 2% and Sodium of 169 mg to 7%. This raspberry fruit pie recipe is prepared on a basis of 2,000 calorie diet.

b. Recipe Ingredients:

1 formula baked good for a 9 crawl twofold outside layer pie

4 glasses raspberries

1 glass white sugar

2 1/2 tablespoons custard

1 tablespoon lemon juice

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

4 teaspoons margarine

1 tablespoon creamer cream

c. Recipe Preparation Headings:

Preheat broiler to 425 degrees F (220 degrees C).Combine the raspberries, sugar,custard, lemon juice,cinnamon, and salt until raspberries are very much secured.Fill 9 or 10 creep baked good shell. Dab with margarine; include beat outside layer and pleat edge.Preparation Time is 7 hour and 10 min

Make openings in the top outside layer and brush with cream. Prepare in the preheated broiler for 15 minutes to set the outside layer. Diminish warmth to 375 degrees F (190 degrees C) and heat until outside layer is brilliant and filling is bubbly, around 25 minutes more.

Permit pie to cool totally before serving.

5. Strawberry Fruit Pie Recipe.

a. Recipe Introduction:

Strawberry Fruit Pie Recipe is a recipe prepared with strawberries, white sugar, corn starch and whipped cream. This is one of the most loved pie. It is anything but difficult to make. A pie lover have got the formula numerous years back in North Jersey. Try this diety, healthy and tasty fruit pie.

It is from the Sussex County Strawberry Farms. Nutritional facts recorded for 8 servings include Calories of 265 kcal to 13%, Fat of 10.9 g to 17%, Carbs of 41.9 g to 14%, Protein of 1.5 g to 3%, Cholesterol of 20 mg to 7% and Sodium of 109 mg to 4%.This recipe is based on a 2,000 calorie diet.

b. Recipe Ingredients:
1 (9 crawl) pie covering, heated

1 quart crisp strawberries

1 glass white sugar

3 tablespoons cornstarch

3/4 glass water

1/2 glass overwhelming whipping cream

c. Recipe Preparation Headings:

Mastermind half of strawberries in prepared baked good shell. Squash remaining berries and join with sugar in a medium pan. Put pot over medium warmth and heat to the point of boiling, blending every now and again. In a little bowl, whisk together cornstarch and water.

Bit by bit mix cornstarch blend into bubbling strawberry blend. Lessen warmth and stew blend until thickened, around 10 minutes, mixing always. Pour blend over berries in baked good shell. Chill for a few hours before serving. In a little bowl, whip cream until delicate pinnacles frame.

Serve every cut of pie with a touch of whipped cream

B. No Bake Pie Recipes.

6. Chiffon Lemon No Bake Pie Recipe.


a. Recipe Introduction:

Chiffon Lemon No Bake Pie Recipe is a recipe prepared with a combination of egg yolks, lemon juice and sugar by stirring over gentle simmering water until it turns into creamy and thick with stirring of gelatin, lemon zest and sweetened whipped egg whites that turns into airy custard gel.

This airy custard is spooned into a baked pie shell which is chilled. Light, feathery lemon chiffon pie. This formula is additionally great utilizing lime juice. Decorate every cut with sweetened whipped cream.Preparation Time required for this lemon mo bake pie recipe is 3 hour 45 minutes or 225 mins,

Nutritional facts that are found in this no bake pie recipe are Calories of 190 kcal to 10%, Fat of 6.4 g to 10%, Carbs of 30.8 g to 10%, Protein of 3.5 g to 7%, Cholesterol of 68 mg to 23% and Sodium of 233 mg to 9%. This chiffon no bake pie recipe is prepared on a basis of a 2,000 calorie diet. Try this.

b. Recipe Ingredients:

1 (25 ounce) bundle unflavored gelatin

1/4 container icy water

4 egg yolks

4 egg whites

1 container white sugar

1/2 container crisp lemon juice

1 teaspoon lemon get-up-and-go

1/2 teaspoon salt

1 (9 creep) arranged graham wafer covering

c. Recipe Preparation Bearings:

Mellow gelatin in water for 5 minutes. Beat yolks and include 1/some the sugar, lemon squeeze and salt. Cook in the highest point of a twofold evaporator, mixing continually, until of custard consistency. Include ground lemon get-up-and-go and relaxed gelatin and mix completely.

Cool at the point when blend starts to get thick, In a spotless bowl, whip egg whites until hardened, including remaining 1/2 container sugar while whipping. Overlap egg whites into custard. Empty filling into pie shell and chill in cooler. Serve when firm.

Embellish with sweetened whipped cream if craved.

7. Chiffon Raspberry No Bake Pie Recipe.

a. Recipe Introduction:

Chiffon Raspberry No Bake Pie Recipe is a recipe prepared with a fresh raspberry puree which is folded into a creamy mousse fillings mounded in a graham cracker crust and this pie recipe is  chilled when it is ready for serving which is tasty pie food.Soft, rich, and tart, this is a great and irregular pie.

Nutritional facts that is recorded in a 8 servings of this pie recipe include Calories of 331 kcal to 17% Fat of 14 g to 21%, Carbs of 48.7 g to 16%, Protein of 5 g to 10%, Cholesterol of 97 mg to 32% and Sodium to 182 mg to 7%. This chiffon raspberry no bake pie recipe is based on a 2,000 calorie diet.

b. Recipe Ingredients:

1 (9 crawl) arranged graham wafer outside

3 mugs raspberries

2/3 glass water

1 (.25 ounce) bundle unflavored gelatin

1/4 glass cool water

3 egg yolks, beaten

2/3 glass white sugar

3 egg whites

1/4 teaspoon cream of tartar

1/3 glass white sugar

1/2 glass heavy whipping cream

1/4 container new raspberries

c. Recipe Preparation Bearings:

In a medium pot, consolidate 3 glasses raspberries and 2/3 container water. Stew over low warmth until raspberries are delicate. Squeeze blend through a sifter or strainer to evacuate seeds and get raspberry mash. Put gelatin and 1/4 container chilly water in a little bowl.

Put aside and permit gelatin to relax. In a medium pot, whisk together raspberry mash, egg yolks, and 2/3 container sugar. Convey to a full bubble, blending continually. Expel from warmth. Add gelatin to raspberry blend and mix until disintegrated. Put skillet in an icy water shower to cool totally.

In a vast glass or metal blending dish, beat egg whites until frothy. Include cream of tartar. Include 1/3 glass sugar a little at once, beating always until whites are solid and gleaming. In a different blending dish, whip cream until firm. Preparation Time required for this recipe is 2 hr and 50 mins.

Delicately overlay together with cooled raspberry blend and meringue. Spoon blend into graham saltine covering. Chill no less than 2 hours before serving. Decorate with entire raspberries.

8. Butter Peanut No Bake Pie Recipe.


a. Recipe Introduction:

Butter Peanut No Bake Pie Recipe is a recipe prepared with a cream cheese, peanut butter, low fat milk and graham cracker crust with frozen whipped topping. Smooth and scrumptious that dissolves in your mouth.This pie is a genuine group pleaser and it can be made with diminished fat ingredients.

Nutritional facts that are found in this no bake pie recipe for 16 servings are Calories of 432 kcal to 22%, Fat of 27.8 g to 43%, Carbs of 41.4 g to 13%, Protein of 7.2 g to 14%, Cholesterol of 17 mg to 6% and Sodium of 299 mg to 12%.This butter peanut no bake recipe is based on a 2,000 calorie diet.

b. Recipe Ingredients:

1 (8 ounce) bundle cream cheddar

1/2 glasses confectioners' sugar

1 glass nutty spread

1 glass drain

1 (16 ounce) bundle solidified whipped beating, defrosted

2 (9 creep) arranged graham saltine outside layers

c. Recipe Preparation Bearings:

Beat together cream cheddar and confectioners' sugar. Blend in nutty spread and drain. Beat until smooth. Overlap in whipped beating. Spoon into two 9 creep graham saltine pie shells; cover, and stop until firm. Preparation Time required for this no bake pie recipe is 2 hr and 20 mins or 140 mins.

9. Butter Peanut Chocolate No Bake Pie Recipe.

a. Recipe Introduction:

Butter Peanut Chocolate No Bake Recipe is a recipe prepared with a chocolate filling by spooning in a chocolate crust and peanut butter filling with swirling it into a chocolate that is drizzling a melted chocolate over the top and by chilling it. This is a refrigerated, speedy and simple organization pie!

It would be ideal if you take note of: this pie contains crude eggs. We suggest that pregnant ladies, elderly, youthful youngsters and individuals with restorative or resistant issues don't devour dishes containing crude eggs. Try this diety, tasty and healthy peanut chocolate no bake pie recipe at home.

Nutritional facts that are recorded in a 8 servings of this no bake pie recipe are Calories of 861 kcal to 43%, Fat of 63.1 g to 97%, Carbs of 67.8 g to 22%, Protein of 15.1 g to 30%, Cholesterol of 168 mg to 56% and Sodium of 538 mg to 22%.This peanut butter no bake pie is based on a 2,000 calorie diet.

b. Recipe Ingredients:

1 (9 creep) arranged chocolate treat piece outside layer

4 eggs

1 container butter spread, relaxed

8 (1 ounce) squares semisweet chocolate

2 containers confectioners' sugar

1 container smooth nutty spread

1/3 container overwhelming whipping cream

c. Recipe Preparation Bearings:

Dissolve 6 ounces semi sweet chocolate, and cool to room temperature. Beat the eggs with 3/4 container spread or margarine, chocolate and confectioners' sugar for a FULL 5 minutes. Blend will be thick and smooth. In a different bowl, beat the nutty spread, 1/4 container margarine, and cream.

Spoon chocolate filling into covering. Whirl nutty spread filling into chocolate filling. Sprinkle the remaining 2 oz of softened chocolate on top of pie. Refrigerate for no less than 60 minutes and serve.

10. Pudding Eggnog Yummy No Bake Pie Recipe.


a. Recipe Introduction:

Pudding Eggnog Yummy Pie Recipe is prepared with a vanilla pudding, eggnog and rum which is folded with a whipped cream. A yummy enjoyment which has turned into an occasion custom in our family as it will in yours! It is shockingly simple to get ready!This is a diety, tasty and healthy pie.

Rum might be precluded or substituted with 1 teaspoon of rum concentrate. Nutritional facts recorded for this pudding eggnog yummy pie recipe for 8 servings include Calories of 453 kcal to 23%, Fat of 33.5 g to 52%, Carbs of 33.9 g to 11%, Protein of 4.5 g to 9%.Try this diety pie recipe once in 2 days.

Cholesterol of 110 mg to 37% and Sodium of 291 mg to 12% are other nutritional facts found in this pie recipe.Preparation Time required for this pie recipe is 30 minutes,Cooking Time required for this pie recipe is 15 minutes and Total Time required for this pie recipe is 4 hr and 45 minutes or 285 min.

b. Recipe Ingredients:

1 (4.6 ounce) bundle non-moment vanilla pudding blend

1/4 teaspoon ground nutmeg

1/2 glasses eggnog

2 teaspoons rum

2 glasses substantial cream

1 (9 crawl) pie shell, heated

1 squeeze ground nutmeg

c. Recipe Preparation Headings:

In a medium pan, consolidate pudding blend, 1/4 teaspoon nutmeg, and eggnog; blend well. Cook over medium warmth, blending continually, until thick and bubbly. Expel from warmth, and blend in rum. Exchange blend to a vast bowl, cover, and refrigerate until altogether chilled.

In a medium bowl, whip the cream to delicate pinnacles. Expel the chilly pudding from the fridge, and beat until smooth; overlap in whipped cream. Spoon into heated pie shell. Sprinkle extra nutmeg over the top for enhancement. Refrigerate 4 hours, or until set.

11. Pudding Chocolate Vanilla No Bake Pie Recipe.

a. Recipe Introduction:

Pudding Chocolate Vanilla No Bake Pie Recipe is a recipe prepared with a layers of pecans, cream cheese, vanilla and chocolate pudding which are a complete and delicious dessert. This makes a scrumptious pastry that is layers of pecans, cream cheddar, and vanilla and chocolate pudding.

Nutritional facts that are found in this no bake pie recipe of 18 servings include Calories of 350 kcal to 18%, Fat of 22.6 g to 35%, Carbs of 34 g to 11%. Protein of 4.4 g to 9%. Cholesterol of 32 mg to 11% and Sodium of 263 mg to 11%. This vanilla no bake pie recipe is based on a 2,000 calorie diet.

b. Recipe Ingredients:

1 cup or container finely cleaved pecans

1 cup or container generally useful flour

1/2 cup or container spread, liquefied

1 (8 ounce) bundle cream cheddar, mellowed

1 cup or container confectioners' sugar

1 (16 ounce) compartment solidified whipped besting, defrosted, partitioned

3 mugs drain

1 (3.9 ounce) bundle moment chocolate pudding blend

1 (3.4 ounce) bundle moment vanilla pudding blend

2 (1.45 ounce) bars drain chocolate with fresh rice, disintegrated

c. Recipe Preparation Headings:

Preheat broiler to 400 degrees F (200 degrees C). In a medium blending dish, consolidate pecans, flour, and margarine. Press into a 9x13 creep container. Prepare for 25 minutes. Permit to cool. In a substantial bowl, beat together cream cheddar and confectioners' sugar until smooth.

Crease in half of the whipped besting. Spread on top of cooled outside. In an expansive bowl, consolidate drain, chocolate pudding blend, and vanilla pudding blend. Beat until thick. Pour over cream cheddar layer. Best with residual whipped garnish, and sprinkle with smashed chocolate bars.

C. Pecan Pie Recipes.

12. Pecan Pie Recipe.


Pecan Pie Recipe is a recipe prepared with a pecan nuts mixed with a filling of egg, sugar and corn syrup that includes brown or white sugar, sugar syrup, molasses, maple syrup or honey which is popularly served during holiday meals at the consideration specialized cuisine of Southern US place.

Pecan Pie Recipe include flavorings of salt and vanilla with chocolate and bourbon whiskey as an additional flavorings that is served with whipped cream, vanilla ice cream and hard sauce. This is the most astounding pecan pie. When you begin eating it, you can't stop. Try this healthy pie recipe.

Nutritional facts that are found in a 12 servings are Calories of 452 kcal to 23%, Fat of 28.2 g to 43%, Carbs of 49.1 g to 16%, Protein of 5.4 g to 11%, Cholesterol of 74 mg to 25% and Sodium of 212 mg to 8%. This pecan pie recipe is prepared on the basis of a 2,000 calorie diet that is a good diet plan.

b. Recipe Ingredients:

1/2 glasses universally handy flour

1/2 teaspoon salt

2 tablespoons white sugar

1/2 glass margarine, chilled

4 tablespoons ice water

3 eggs, beaten

3/4 glass light corn syrup

2 tablespoons dim corn syrup

3/4 glass light cocoa sugar

3 tablespoons margarine, liquefied

1 squeeze salt

1/2 glass pecans, finely pounded

1 glass pecans, quartered

1 glass pecan parts

c. Recipe Preparation Headings:

Preheat broiler to 350 degrees F (175 degrees C). To Make Crust: In a medium bowl, join flour, salt and white sugar. Cut margarine into flour blend until it takes after coarse pieces. Progressively sprinkle the water over the dry blend, mixing until mixture meets up enough to frame a ball.

On a floured surface straighten batter ball with moving pin. Take off into a circle that is one creep bigger than pie dish. Put pie shell into dish and refrigerate until pie filling is finished.

To Make Pie Filling, 

In a medium bowl, combine eggs, light and dull corn syrups, cocoa sugar, spread, salt and finely pounded pecans. Spread quartered pecans over base of refrigerated pie hull. Pour syrup blend over top of pecans, then organize pecan parts on top of pie.

Heat in a preheated 350 degrees F (175 degrees C) stove for one hour or until firm; let cool for one hour before serving.

13. Kentucky Pecan Pie Recipe.

a. Recipe Introduction:

Kentucky Pie Recipe is a recipe prepared with a corn syrup and brown sugar which is baked in a rich, gooey and delicious manner in which the filling is stirred up and poured into an uncooked pie shell that is sprinkled with pecans and the whole mixture is baked in a large bowl which has good taste.

This pie is a family top pick. One can get numerous solicitations to make this for our congregation prepare deals. Nutritional facts that are found in this kentucky pecan pie recipe of 8 servings are Calories of 523 kcal to 26%, Fat of 26.8 g to 41% and Carbs of 70.8 g to 23%, Try this diety recipe.

Protein of 5.1 g to 10% Cholesterol of 90 mg to 30% and Sodium of 328 mg to 13% are other nutritional facts that are found in this 8 servings of kentucky pecan pie recipe. This kentucky pecan pie recipe is  prepared on the basis of a 2,000 calorie diet that is a normal and suitable for all people.

b. Recipe Ingredients:

1 glass white corn syrup

1 glass pressed cocoa sugar

1/3 teaspoon salt

1/3 glass margarine, liquefied

3 eggs

1 glass cleaved pecans

1 formula baked good for a 9 crawl single covering pie

c. Recipe Preparation Headings:

Join syrup, sugar, salt, and liquefied spread or margarine. Somewhat beat the eggs, and add to sugar blend. Beat well, and fill uncooked pie shell. Sprinkle pecans on top. Heat at 350 degrees F (175 degrees C) for 50 to a hour. Preparation Time required for this recipe is 15 minutes and is easy too.

Cooking Time required for this kentucky pecan pie recipe is 1 hour and Total Time required for the preparation of this kentucky pecan pie recipe is 1 hour and 15 minutes or 75 minutes.

14. Bourbon Chocolate Pecan Pie Recipe.


a. Recipe Introduction:

Bourbon Chocolate Pecan Pie Recipe is a recipe prepared with major ingredients like pie shell, white sugar, light corn syrup, eggs, butter, bourbon,vanilla extracts and semi sweet chocolate chips that are consolidated in a large bowl and is pre heated in a microwave oven for a period of 50-55 minutes.

Kentucky bourbon gives a kick to this Southern great. Nutritional facts that are found in this 8 servings of bourbon chocolate pecan pie recipe are Calories of 647 kcal to 32%, Fat of 35.4 g to 54%, Carbs of 79.9 g to 26% and Protein of 6.1 g to 12%,Try this diety, healthy and tasty recipe at home.

Cholesterol of 124 mg to 41% and Sodium of 320 mg to 13% are other major nutritional facts found in this 8 servings of bourbon chocolate pecan pie recipe. Preparation Time required for this pie recipe is 30 minutes, Cooking Time required is 1 hour and Total Time required is 1 hour 30 mins or 90 mins.

b. Recipe Ingredients:

1 (9 crawl) pie shell

1 container white sugar

1 container light corn syrup

1/2 container spread

4 eggs, beaten

1/4 container whiskey

1 teaspoon vanilla concentrate

1/4 teaspoon salt

6 ounces semisweet chocolate chips

1 container cleaved pecans

c. Recipe Preparation Bearings:

Preheat stove to 325 degrees F (165 degrees F). In a little pot consolidate sugar, corn syrup, and spread or margarine. Cook over medium warmth, blending always, until spread or margarine melts and sugar breaks down. Cool marginally.

In an expansive bowl join eggs, whiskey, vanilla, and salt. Blend well. Gradually empty sugar blend into egg blend, whisking continually. Blend in chocolate chips and pecans. Empty blend into pie shell. Heat in preheated broiler for 50 to 55 minutes, or until set and brilliant.

May be served warm or chilled.

15. Caramel Coconut Toasted Pecan Pie Recipe.

a. Recipe Introduction:

Caramel Coconut Toasted Pecan Pie Recipe is a recipe prepared with a combination of a very cream, creamy cheese and whipped topping that is drizzled and sprinkled with toasted coconut and caramel sauce over the pie which is spooned with another layer of cream cheese that forms two tasty pies.

Extremely rich tasting pie that is anything but difficult to plan. Everybody cherishes this pie with joy Nutritional facts for 16 servings of caramel coconut toasted pecan pie recipe are Calories of 479 kcal to 24%,Fat of 29.4 g to 45%,Carbs of 50.9 g to 16% and Protein of 5.8 g to 12%, Try it at home daily.

Cholesterol of 32 mg to 11% and Sodium of 334 mg to 13% are other important nutritional facts that are found in 16 servings of caramel coconut toasted pecan pie recipe. Preparation Time required for this recipe is 30 mins, Cooking Time required is 10 mins and Total Time required is 1 hr 40 minutes.

b. Recipe Ingredients:

2 (9 crawl) pie shells, heated

1/4 container spread

1 (8 ounce) bundle chipped coconut

1/2 container cleaved pecans

1 (8 ounce) bundle cream cheddar, mellowed

1 (14 ounce) can sweetened consolidated drain

1 (12 ounce) compartment solidified whipped beating, defrosted

1 (12 ounce) jostle caramel dessert topping

c. Recipe Preparation Headings:

In a medium skillet, liquefy spread or margarine over medium warmth. Include coconut and pecans. Hurl well, and saute until coconut is delicately seared. Put aside to cool. In an expansive blending dish, beat cream cheddar until cushioned. Include consolidated drain and blend until smooth.

Crease in whipped beating. Spread 1/4 of cream cheddar blend into every baked good shell. Sprinkle 1/4 of coconut blend over every pie. Sprinkle 1/2 of caramel fixing over every coconut layer. Take after with residual cream cheddar blend, then outstanding coconut blend.

Pies might be served chilled or solidified.

16. Crunch Honey Pecan Pie Recipe.


a. Recipe Introduction:

Crunch Honey Pecan Pie Recipe is prepared with a honey custard and this recipe i flavored with vanilla and bourbon. This is the victor of First Place in the Nut Category, and in addition victor of the Best of Show honor for the American Pie Council's 2000 National Pie Championship. Try it at home.

Nutritional facts that are recorded in a 8 servings of this crunch honey pecan pie recipe are Calories of 848 kcal to 42%, Fat of 53.6 g to 82%, Carbs of 88.8 g to 29%,Protein of 9.6 g to 19%, Cholesterol of 112 mg to 37% and Sodium of 553 mg to 22%.This pie recipe is based on a 2,000 calorie diet.

b. Recipe Ingredients:

2 mugs generally useful flour

1 teaspoon salt

3/4 glass shortening

6 tablespoons icy water

1 teaspoon refined white vinegar

4 eggs, gently beaten

1/4 glass stuffed cocoa sugar

1/4 glass white sugar

1/2 teaspoon salt

1 glass light corn syrup

2 tablespoons margarine, dissolved

1 teaspoon vanilla concentrate

1 glass hacked pecans

1 tablespoon whiskey (discretionary)

1/3 glass stuffed cocoa sugar

3 tablespoons margarine

3 tablespoons nectar

1 and 1/2 mugs pecan parts

c. Recipe Preparation Headings:

Preheat broiler to 350 degrees F (175 degrees C).

To Make Crust: 

In a medium bowl, combine flour and 1 teaspoon salt. Cut in shortening until blend is brittle. Steadily include water and vinegar. Cut together until blend will hold together. Squeeze batter into a ball and flour every side softly.

Wrap in plastic and chill for 20 minutes. Take off between wax paper into a circle 1/8 crawl thick and press into 9 creep pie container.

To Make Filling: 

In a substantial bowl, join eggs, 1/4 container chestnut sugar, white sugar, 1/2 teaspoon salt, corn syrup, softened margarine, vanilla concentrate, and hacked pecans. Include whiskey if fancied. Blend well. Spoon blend into unbaked pie shell.

Bake or Heat in preheated stove for 15 minutes. Expel and cover edges of baked good with aluminum thwart. Return to stove for 20 minutes.

To Make Topping: 

Combine 1/3 container chestnut sugar, spread or margarine, and nectar in a medium pan. Cook over low warmth, mixing once in a while, until sugar disintegrates - around 2 minutes. Include pecans. Blend just until covered. Spoon beating equitably over pie.

Keep thwart on edges of baked good and return pie to stove for an extra 10 to 20 minutes, until fixing is bubbly and brilliant cocoa. Cool to room temperature before serving.

D. Pie Crust Recipes.

17. Crumb Pie Crust Graham Cracker Recipe.

a. Recipe Introduction:

Crumb Pie Crust Graham Cracker Recipe is a recipe prepared with a mixing of major ingredients like graham cracker crumbs, white sugar, melted butter and cinnamon. This runs extraordinary with numerous pies. Preparation Time required for this pie crust is 10 mins and Cooking Time is 7 mins.

Total Time required for this crumb pie crust graham cracker recipe is 17 mins. Nutritional facts found for a maximum of 8 servings in this pie recipe are Calories of 176 kcal to 9%, Fat of 10.2 g to 16%, Carbs of 20.5 g to 7% and Protein of 1.2 g to 2%, Try this diety, healthy and tasty pie recipe at home.

Cholesterol of 23 mg to 8% and Sodium of 157 mg to 6% are other nutritional facts found in a 8 servings of this crumb pie crust graham cracker recipe. This crumb pie crust graham cracker recipe is prepared on the basis of a 2,000 calorie diet. This recipe can also be prepared with a honey and lime.

b. Recipe Ingredients:

1/2 mugs finely ground graham wafer pieces

1/3 glass white sugar

6 tablespoons margarine, dissolved

1/2 teaspoon ground cinnamon (discretionary)

c. Recipe Preparation Bearings:

Blend graham wafer scraps, sugar, liquefied spread or margarine, and cinnamon until all around mixed . Squeeze blend into a 8 or 9 crawl pie plate. Prepare at 375 degrees F (190 degrees C) for 7 minutes. Cool it before serving. A best honey and lime crumb pie crust graham cracker recipe.

On the off chance that formula calls for unbaked pie shell, simply chill for around 60 minutes.

18. Crumb Pie Crust Ginger Snap Recipe.


a. Recipe Introduction:

Crumb Pie Crust Ginger Snap Recipe is a recipe prepared with a mixture of crushed ginger snap cookies, brown sugar and butter in a bowl. Preparation Time required for this recipe is 10 minutes, Cooking Time required for this pie is 10 minutes and Total Time required for this recipe is 50 mins.

This is a divine and tasty curve to a normal graham wafer pie outside layer, and is awesome for the occasions. Tastes better than average with cheesecake, particularly pumpkin or sweet potato cheese cake. A pie lover can cherish it and he can certainly adore it as well. A best ginger pie recipe ever.

Nutritional facts found in a 8 servings of this crumb pie crust ginger snap recipe are Calories of 257 kcal to 13%, Fat of 14 g to 22%, Carbs of 32.1 g to 10%, Protein of 1.4 g to 3%, Cholesterol of 23 mg to 8% and Sodium of 182 mg to 7%. This pie recipe is prepared on a basis of 2,000 calorie diet.

b. Recipe Ingredients:

1/2 glasses smashed gingersnap treats

1/3 glass chestnut sugar

6 tablespoons liquefied margarine

12 gingersnap treats, or as required

c. Recipe Preparation Headings:

Preheat broiler to 375 degrees F (190 degrees C). Blend pounded gingersnap treats, cocoa sugar, and spread together in a bowl until very much consolidated. Squeeze gingersnap blend into the base of a spring structure skillet.

Mastermind entire gingersnap treats upright around the fringe of the spring structure dish, squeezing into the base with the goal that they stand immovably. Prepare in the preheated stove until set, around 7 minutes. Cool totally.

19. Crumb Pie Crust Vanilla Wafer Recipe.

a. Recipe Introduction:

Crumb Pie Crust Vanilla Wafer Recipe is a recipe which is an unbaked crumb pie crust prepared with a combination of wafer crumbs and butter together thoroughly which is pressed and chilled into a 9 inch pie plate. This is an unbaked crumb pie piece outside which is easy to make preparation.

Nutritional facts found in  a 8 servings of crumb pie crust vanilla wafer recipe are Calories of 227 kcal to 11%, Fat of 14.2 g to 22%, Carbs of 24 g to 8%, Protein of 1.5 g to 3%, Cholesterol of 20 mg to 7% and Sodium of 158 mg to 6%. This vanilla crumb pie crust is based on a 2,000 calorie. diet.

b. Recipe Ingredients:

1/2 containers vanilla wafer pieces

1/3 container butter spread

c. Recipe Preparation Bearings:

Consolidate wafer pieces and spread or margarine together altogether. Press into 9 crawl pie plate. Chill until set.

20. Pastry Pie Crust Vinegar Egg Recipe.


a. Recipe Introduction:

Pastry Pie Crust Vinegar Egg Recipe is a recipe prepared with a major ingredients like egg, distilled white vinegar and ice water by mixing flour and salt in a large bowl with a cutting in a shortening until it turns into a pea sized filling. Try this diety, tasty and healthy pastry crust vinegar egg pie.

This hull was utilized by a recipe expert to win the 1978 Ohio State Fair pie heating challenge. It was wrapped around a crusty fruit-filled treat. Because the covering is extremely flaky when prepared, it is somewhat hard to roll and handle, yet definitely justified even despite the exertion. Try this food.

Nutritional facts found in 24 servings of this pastry pie crust vinegar egg recipe are Calories of 154 kcal to 8%, Fat of 11 g to 17%, Carbs of 11.9 mg to 4%, Protein of 1.9 g to 4%, Cholesterol of 8 mg to 3% and Sodium of 52 mg to 2%. This pastry crust egg vinegar pie is based on a 2,000 calorie diet.

b. Recipe Ingredients:

3 glasses filtered generally useful flour

1/4 glasses shortening

1/2 teaspoon salt

1 egg

2 teaspoons refined white vinegar

5 tablespoons ice water

Recipe Preparation Headings:

In a vast bowl, blend flour and salt. With a cake blender, cut in the shortening until pea-sized. Beat together egg, vinegar and water. Blend fluid with flour blend, utilizing a fork, until blend shapes a ball. A egg vinegar pie recipe maker should note to include include fluid one tablespoon at once.

You presumably won't utilize every last bit of it. Take off on gently floured baked good material with fabric secured roller. Brush the outside layer with drain and sprinkle with sugar before heating.

21. Pastry Pie Crust Whole Wheat Recipe.

a. Recipe Introduction:

Pastry Pie Crust Whole Wheat Recipe is a recipe prepared with a secret ingredients of wheat gluten that is used to prepare a crispy crust for all pie recipes. A pie lover for the most part attempt to eat the greatest number of entire wheat grain nourishments as a recipe lover can use to prepare pie crusts.

A pie lover was shocked to find not a solitary fundamental 100% entire wheat pie outside layer formula. So here's an expert tasty pie ! A pie lover can beforehand experienced difficulty with entire wheat pie outsides as they had a tendency to be difficult to work with and brittle. Try this at home.

At that point, a pie lover included a wheat gluten, as he accomplish for bread, and voila! This makes enough for one 8-crawl pie. In case you're making a formula that requires a top and base outside layer, twofold the formula Pastry pie crust whole wheat recipe is one of the best pie to prepare easily.

Nutritional facts for 8 servings of the pastry pie crust whole wheat recipe are Calories of 166 kcal to 8%, Fat of 7 g to 11%, Carbs of 22.8 g to 7%, Protein of 4.8 g to 10%, Cholesterol of 0 mg to 0% and Sodium of 147 mg to 6%.This pastry pie crust whole wheat recipe is prepared on a 2,000 calorie diet.

b. Recipe Ingredients:

3/4 container entire wheat flour

1 tablespoon wheat gluten

1/2 teaspoon salt

1/4 container vegetable shortening

2 tablespoons water

1 teaspoon water, or more as required

21 tablespoons entire wheat flour, or as required

c. Recipe Preparation Bearings:

Blend 3/4 container flour, gluten, and salt together in a bowl. Cut shortening into flour blend utilizing a baked good blender until blend is brittle. Blend 2 tablespoons in addition to 1 teaspoon water into the flour blend utilizing your hands until batter effectively frames a ball; include more water if necessary.

Smooth mixture into a flapjack like shape on a floured surface; sprinkle top of batter generously with around 1 tablespoon flour. Move mixture, utilizing a moving pin, into a thin pie outside around 1-crawl bigger than your pie cups or container.

Roll the outside onto the moving pin and exchange to the pie container.

22. Pastry Pie Crust Hot Water Recipe.


a. Recipe Introduction:

Pastry Pie Crust Hot Water Recipe is a recipe prepared with flour, shortening, hot eater, corn starch vinegar and milk which is done by stirring a dry ingredients into liquid form of ingredients which is then rolled into dough between a waxed paper sheets which yields a two double pie crusts. Try this.

This pastry pie crust hot water recipe is a simple, constantly great pie outside layer. This pie crust recipe is an extremely delicate pie crust. This pastry pie crust hot water recipe formula utilizes vinegar and cornstarch. Preparation Time required for this pie crust recipe is less then 45 minutes.

Nutritional facts recorded in the 16 servings of this pastry pie crust hot water recipe are Calories:287 kcal of 14%, Fat: 19.6 g to 30%, Carbs: 24.4 g to 8%, Protein: 3.3 g to 7%, Cholesterol of < 1 mg to < 1% and Sodium of 292 mg to 12%. This hot water pie crust recipe is based on a 2,000 calorie diet.

b. Recipe Ingredients:

1/2 glasses shortening

1 teaspoon refined white vinegar

2 tablespoons drain

1/2 glass high temp water

4 glasses generally useful flour

2 teaspoons salt

1 tablespoon cornstarch

c. Recipe Preparation Headings:

In an expansive bowl, consolidate shortening, vinegar, and drain. Pour in boiling point water and whip until blend is smooth. In a different bowl, combine flour, salt, and cornstarch. Add flour blend to shortening blend and mix just until mixture meets up.

Take off batter between sheets of wax paper. In the event that mixture is hard to work with, refrigerate before rolling.
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