Pies

Post pie or pastry recipes and upload a picture if you like. Please put your name with your posting. = Boston Cream Pie Minis = Preheat oven to 350 degrees F. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool in pans 10 min. Remove to wire racks; cool completely. Beat milk and dry pudding mix with wire whisk 2 min. or until well blended. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake. Microwave remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. to thicken. Spread onto cupcakes. Refrigerate at least 15 min. before serving. Store the leftovers in the refrigerator. Best Ever Chess Pie - Classroom recipe Heat oven to 425 degrees. Cream softened butter and sugar. Add vanilla. Beat one egg in at a time, with a wire whisk. Add meal, milk, and vinegar. Stir until mixed in well, but do not beat too hard. Pour into unbaked pie shell. Bake at 425 for 10 min. Reduce heat to 300 degrees and continue baking for 40 to 45 min.
 * 1 package (2-layer size) yellow cake mix
 * 1 cup cold milk
 * 1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding
 * 1 1/2 cups thawed COOL WHIP Whipped Topping, divided
 * 4 squares BAKER'S Semi-Sweet Chocolate
 * ½ C. butter
 * ====== 2 C. sugar ======
 * ====== 1 t. vanilla ======
 * ====== 4 eggs ======
 * ====== 1 T. cornmeal ======
 * ====== ¼ C. evaporated milk ======
 * ====== 1 T. vinegar ======
 * ====== 1 unbaked pie shell – 10” ======

**Dessert Hero Chocolate Pie -** Mom's Recipe Donna Brasher Mix sugar, salt, and flour in a saucepan. Stir in milk very gradually. Cook and stir slowly over low heat, until thick. In a clean bowl, separate eggs. Reserve egg white for meringue. Beat the egg yolks with a fork. Stir a little of the hot mixture into the beaten egg yolks to warm up the eggs so they won’t cook. Add warmed eggs to hot mixture, and cook 2 min. longer. Remove from heat, add chocolate, margarine, and vanilla. Pour into 2 baked pie shell or 16 baked tart shells. = **Meringue (enough for one pie) ** = In a clean mixing bowl, beat 3 egg whites until stiff using your electric mixer. Add 6 T. sugar and continue beating. Spoon over chocolate pie filling. Bake for 10 min. or until lightly browned at 350 degrees.
 * 1 C. sugar
 * ¼ C. flour
 * ¼ tsp. salt
 * 1 ½ C. milk
 * 3 egg yolks
 * 1 oz. Sq. unsweetened chocolate
 * 1 T. margarine
 * 1 tsp. vanilla
 * 2 baked pie shells or 24 tart shells

**Pumpkin Pie** - classroom recipe Preheat oven to 425°. In a large bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350 degrees; bake 35 to 40 minutes longer or until knife inserted 1” from the edge comes out clean.
 * 2 eggs
 * 1 (16-ounce) can pumpkin (about 2 cups)
 * 1 (14-ounce) can sweetened condensed milk
 * ½ tsp. Ginger
 * ½ tsp. salt
 * 1 tsp. ground cinnamon
 * ½ tsp. nutmeg
 * 1 (9-in.) unbaked pastry shell