Raspberry Cheesecake Pie

Ingredients: 

8 ounces of cream cheese

1 Cup powdered sugar

1/2 Pint whip cream

Cream cream cheese and powdered sugar together.  Set aside.  Whip the whipping cream until it peaks.  Fold in the cream cheese mixture with the whipping cream.  Pour into cooled baked pie crust (fun no-roll-out pie crust below).  Can be used with a regular crust or graham cracker crust.

Topping:

1 bag of frozen raspberries  Defrost the berries, drain out the juice and save.  Place juice in a sauce pan with 1 TBS of cornstarch.  Stir constantly over medium heat until thickened (boiling)   Add the berries and let cool.  Top cream cheese filling with topping.

 Piecrust:

1 1/2 Cups flour

1 TBS sugar

1/2 tsp salt

place in a pie plate and mix with a fork.

1/2 Cup vegetable oil

2 TBS milk

Mix the oil and milk until they are creamy.  Then pour over the flour mixture.  Mix well until moist.  Take fingers and press dough on sides and bottom of pan.  Make sure that it is fairly thin.  Bake 15 minutes at 400 degrees or until slightly brown.  

Peach Pie

 Graham Cracker Crust

1 1/4 Cups Graham Cracker Crumbs

1/4 Cup sugar

6 TBS Butter

Bake at 375 6-8 minutes or chill for 45 minutes

Cream Pie Filling

3 oz cream cheese at room temperature

1 Cup powdered sugar

1 Cup whipped cream

1 tsp vanilla

Cream cream cheese and powdered sugar, whip cream and then fold together and put into pie shell.

Slice peaches for top and then make glaze

Glaze

2 mashed up peaches

1/2 Cup sugar

1 TBS corn starch

1 tsp lemon juice

1/2 tsp almond flavoring

1 TBS butter

Bring to a boil then put in blender and gently toss with the prepared peaches when the glaze is cooled.  Top the pie and refrigerate

Basic Cream Pie

4 Cups milk
2 Cups half and half
2 TBS butter
1 1/4 Cups sugar, divided
3 egg yolks
1/4 tsp salt
1/2 Cup cornstarch
1 1/2 tsp vanilla
2 baked 9 - inch pie shells
Whip cream for garnish

Reserve up to 1 cup milk to mix with the cornstarch later in the recipe. Place remaining milk in top pan of a double boiler: (I cooked the whole thing in a pan and just watched it.) add half and half, butter and 3/4 cup of the sugar. Heat over medium high heat until butter is melted and milk is scalded. In a small bowl, whisk egg yolks well; add remaining 1/2 cup sugar and salt and whisk every well. Slowly add egg mixture to hot milk mixture, stirring constantly for about half a minute; allow mixture to cook for 15 to 20 minutes, stir frequently. (This gives eggs time to cook and start thickening. Undercooking at this point can slow the finishing process by as much as half an hour.)

Mix reserved milk and cornstarch in a small bowl and slowly add to hot mixture, stirring constantly to avoid formation of lumps. Continue to stir for at least 2 minutes, then stir every 5 minutes for 15 to 20 minutes. When pudding is thick, stir in vanilla. Remove double boiler from stove. Pour half of the filling into each pie shell, rounding tops of pies. Cool on wire racks then chill in refrigerator 2 to 3 hours. Top with whipped cream when ready to serve.

I use this recipe mostly for banana cream pie and then I slice 2 bananas and put them in the bottom of the baked shell.

Lion House Pie Crust Recipe

1/4 Cup Butter
1/3 Cup lard
1/4 Cup margarine
1/3 Cup shortening
1 TBS sugar
1/2 tsp baking powder
1 tsp salt
1 TBS nonfat dry milk
1 1/2 cups pastry flour
1 1/2 cups Bread flour
1/2 cups plus 1 TBS cold water

Preheat oven to 375 degrees. In a mixer, cream together butter, lard, margarine and shortening. In a separate bowl, whisk together sugar, baking powder, salt and dry milk powder; add to creamed butter mixture and mix briefly. Add pastry flour and beat until blended. Add bread flour and mix slightly. Pour in water and beat again just until water is blended.

Divide dough into two or three balls. Roll out each ball on a floured board. Line pie pan with dough and cut off excess dough. Flute edges. Bake at 375 for 12 to 15 minutes or until light golden brown. Otherwise, fill unbaked pie shell and bake according to recipe. Makes 2 to 3 9 inch pie shells. You can substitute 3 cups all purpose flour for the pastry and bread flour called for in the recipe.

My mom bought me the Lion House Bakery cookbook for Christmas. It came with a DVD which Rachel and I watched and we got really excited about the pie crust - especially the fats used in it. This is the most flakey crust I have ever had. It is so easy to work with. I mix the whole thing with my hands and then refrigerate it a little before rolling out and I did use all-purpose flour. A+++++ Pie crust.

Coconut Cream Pie

Ingredients

• 3/4 cup plus 2 tablespoons sugar
• 3 cups milk
• 4 eggs, separated
• 1/4 cup cornstarch
• 1 cup flaked coconut
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 1 (9-inch) baked pie shell
• 1/3 cup toasted coconut

Directions

In a non-stick one quart saucepan, combine 3/4 cup sugar and 3/4 cup milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in the flaked coconut, vanilla and butter. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours. Using an electric mixture, whip the egg whites until stiff with the remaining sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the toasted coconut. Place the pie in a pre-heated 350 degree oven and bake for about 8 to 10 minutes or until golden. Remove from the oven and cool.

World's Best Caramel Pecan Pie

1 (14 0z) bag caramels (Kraft brand preferred)
1/4 Cup water
1/4 unsalted butter
3/4 Cup granulated sugar
3 eggs, beaten
1/8 tsp salt
1 tsp vanilla
1 1/2 cups chopped, toasted pecans (reserve 12 pecan halves for decoration)
1 deep dish 9- or 10-inch unbaked pie shell
Heat oven to 350 degrees. Unwrap exactly 36 caramels; save rest for another use.
In a heavy medium-sized saucepan, melt 36 caramels, water and butter together over medium-low heat, stirring often until smooth. Remove from heat. In a separate bowl, mix sugar, eggs, salt and vanilla and stir until well combined. Pour egg mixture into caramel mixture, stirring quickly and constantly so eggs don't scramble until well blended. Stir in chopped nuts and pour into prepared pie shell. If you have saved 12 pecan halves, place them decoratively around the perimeter.
Bake for 45-50 minutes until a knife tip comes out clean when inserted near the center. Remove from oven and cool on a rack. It is best served just slightly warm, or at room temperature.