Chicken Pot Pie (In the crust)

 

Chicken Pot Pie (In the crust)

2 pie crusts (one top/ one bottom)   2 1/2 c. cubed cooked chicken or turkey   3 tabs. Flour or other thickening    1 c. sliced carrots   ½ C onion chopped   1 c. sliced celery   1 c par cooked or frozen mixed vegetables   1/2 tsp thyme leaves crushed   1/4 tsp pepper   2 tsp salt   2 cloves chopped garlic    1/4 c butter   2 cups milk

In saucepan cook carrots, onion, celery and thyme with butter until tender Stir in flour After the flour is well mixed add milk stirring constantly until thickened. Add chicken and vegetables Place in pie crust.  Top with second pie crust and flute the crusts together Bake 350 for 45 min. Or untilcrust is completely golden brown across the top and the filling is bubbling on the sides   Cool 15 minutes before cutting

 

 

Creamy Cheese Cake Pie (Easy but delicious )

Creamy Cheese Cake Pie   

Beat 3 egg whites until peaked and set aside

Combine and beat 2- 8 oz. packages of room temperature cream cheese with 3 egg yolks

Add:
1/2 tsp. vanilla
1/4 tsp lemon juice
3/4 c. sugar

Gently fold in beaten egg whites to above mixture 

 

Place in a graham cracker crust
 Bake at 350 for 25 min.

Take pie out of oven...very gently spread topping over the pie and bake for 5 minutes more


Topping:
3/4 C sour cream

3 1/2 Tablespoon sugar

1 tsp. vanilla 

Crust

 

14 graham crackers crushed (I put mine in zip lock bag and crush

 with a rolling pin) or buy crushed graham cracker.

¼ c sugar

¼ soft butter

Mix it all together in a zip lock or with your hands and spread in pie pan

Options:

1. top with cherry pie filling

2. Use a chocolate graham cracker crust and twirl chocolate syrup over the top when served

2. You could also cover the base of the graham cracker crust with chocolate before adding cream cheese mixture.

Pumpkin Pie- (My grandmas recipe)

2 eggs slightly beaten
¾ C. sugar
½ tsp. salt
1tsp. cinnamon
½ tsp. ginger
¼ tsp. clove
½ tsp. nutmeg
Mix together and then add:
1- 2/3 C. milk
1-3/4 C. or ½ of large can of pumpkin

Bake 15 min at 450…then turn down to 325 and bake 30-45 min. more.
Pie is done when knife inserted in center comes out clean.

Pumpkin Pie (recipe for three pies)

6 eggs
2-1/4 c. sugar
1-1/12 tsp. salt
3 tsp. cinnamon
1-1/2 tsp ginger
3/4 tsp. clove
1-1/2 tsp. nutmeg
5 c. milk
5-1/4 c. pumpkin

Note: A homemade crust can be great but if you're not so inclined, do yourself and your guests a favor and buy a good pre-made crust.

Pecan Pie (Southern Style)

3 eggs
1C. dark Karo syrup
1 c. sugar                                                               
2 Tbsp. butter melted
1 Tsp. salt
1 Tsp. vanilla
1 1/2 c. pecan halves (or cover bottom of pie)
1 unbaked 9” pie shell

·  Preheat oven to 350°F.

·  Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

·  Bake on center rack of oven for 50 to 60 minutes (see tips for doneness, below).
 Cool for 2 hours on wire rack before serving.

I always cut strips of foil (usually takes about three strips) and wrap them around the edges of the crust until the last 15 min. of baking. This keeps your crust edges looking nice.

Tips for doneness: Tilt the pie pan slightly, if the contents do not shift, your pie is done.

            

                              Very gently press on a pecan that has floated to the top. If the pecan breaks away ….      your pie is NOT DONE

Note: This recipe came to me by way of an old friend originally from Georgia