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Definition: Pie
meat, fish, fowl, fruit, or vegetables baked with a crust of pastry, or pastry shells filled with custard or pudding.

Orenilla Fluff Pie
Blackberry Pie
Chocolate Amaretto Crunch Pie
Chocolate Chip Pie
Kisses Peanut Butter Pie
Lemon Pie
No Bake Peanut Butter Pie
Pumpkin Cheesecake Pie
Sour Cream Raspberry Pie
Zucchini Cobbler
Gone-ta-pott Cool Tropical Breeze Pie

Blackberry Pie
4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk
1/4 cup white sugar

Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture 
into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of 
the sweetened berries, and cover with the top crust. Seal and crimp the 
edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
Bake at 425F for 15 minutes. Reduce the temperature of the oven to 375F, and bake for an additional 20 to 25 minutes.


Chocolate Amaretto Crunch Pie

1 C. finely chopped macaroon cookies
2/3 C. finely chopped almonds
1/2 C. brown sugar
1/4 C. flour
1/4 t. salt
1/2 C. butter melted

Heat oven to 350°F. In food processor: combine cookies, almonds, brown sugar, flour and salt. With machine running, add butter and process 20 seconds. Pat mixture on the bottom and sides of a 10 inch pie plate.
Bake 15 minutes and cool completely.

12 oz. package of chocolate chips
2 eggs separated
3 T. amaretto
2 T. sugar
1 C. whipping cream
2 t. vanilla

In top of a double boiler, melt chocolate chips, stirring until smooth. Remove from water and let cool a little. Add amaretto to the egg yolks. Add the egg mixture to the chocolate and use a mixer to mix it in.

In a small mixer bowl, beat egg whites with 1 T. sugar until soft peaks form. Fold in chocolate mixture. In another bowl, whip 1/2 C. of the whip cream with 1/2 T. sugar and 1 t. vanilla until soft peaks form. Fold into the chocolate mixture. Spoon filling into crust. Cover and refrigerate at least 6 hours.

Just before serving, whip remaining cream, sugar and vanilla. Top pie with whip cream and serve.


Chocolate Chip Pie

2 eggs
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 cup butter
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
1 cup chopped walnuts
1 recipe pastry for a 9 inch single crust pie

Preheat oven to 325F. Beat eggs until frothy, add sugars and vanilla. Melt butter or margarine, and add to sugar and egg mixture. Stir in flour until well blended. Mix in walnuts and chocolate chips. Pour into pie pan and bake for 1 hour. Serve warm with whipped cream or ice cream.

Kisses Peanut Butter Pie

42 Hershey's kisses Milk Chocolates, divided
2 tablespoons milk
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
3/4 cup white sugar
1 cup Reese's Creamy Peanut Butter
1 (8 ounce) container frozen whipped topping, thawed

Remove wrappers from chocolate pieces. Place 26 pieces and milk in small 
microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave 30 to 45 seconds or just until melted and smooth when stirred. Spread evenly on bottom of crust. Refrigerate about 1/2 hour.
Beat cream cheese in medium bowl until smooth; gradually add sugar, beating well. Beat in peanut butter. Reserve 1/2 cup whipped topping; fold remaining whipped topping into peanut butter mixture. Spoon into crust over chocolate. Cover; refrigerate about 6 hours or until set.
Garnish with reserved whipped topping and additional chocolate pieces. Cover; refrigerate leftover pie.

No Bake Peanut Butter Pie

1 (8 ounce) package cream cheese
1-1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts

Beat together cream cheese and confectioners' sugar. Mix in peanut butter 
and milk. Beat until smooth. Fold in dessert topping.  Spoon into 2- 9 inch 
graham cracker pie shells, cover and freeze.


Pumpkin Cheesecake Pie

1 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
1/8 teaspoon ground ginger
1/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
3/4 cup packed brown sugar
3 eggs, beaten
1 (15 ounce) can solid pack pumpkin puree
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

Preheat oven to 350F.
To Make Crust: In a medium bowl combine graham cracker crumbs, ground pecans, white sugar, and 1/8 teaspoon ground ginger. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press mixture into a 9-inch pie plate. Set aside.
To Make Filling: In a large mixing bowl combine cream cheese and 
brown sugar. Beat until smooth, then add eggs, pumpkin, and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Pour mixture into pie 
Bake in preheated oven for 35 to 40 minutes, until set in center. Chill before serving. Garnish with whipped cream and pecan halves if desired.

Sour Cream Raspberry Pie

1 (9 inch) pie shell
3 cups raspberries
3/4 cup white sugar
1/3 cup all-purpose flour
2 cups sour cream
1/2 teaspoon vanilla extract
2 tablespoons fresh bread crumbs
2 teaspoons white sugar
2 teaspoons butter, melted

In a bowl, combine 3/4 cup sugar and flour. Whisk in sour cream and 
vanilla. Arrange raspberries evenly in the pie shell. Spread sour cream 
mixture over berries. Combine bread crumbs, 2 teaspoons sugar, and melted 
butter or margarine. Sprinkle over pie.  Bake at 400F for 30 to 40 minutes, or until pastry and filling are golden. Cool on rack. 
Serve same day at room temperature.

Zucchini Cobbler

5 cups zucchini - peeled, seeded and chopped
1/2 cup fresh lemon juice
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups all-purpose flour
1-1/2 cups white sugar
1-1/2 cups butter, chilled
1 teaspoon ground cinnamon

Preheat oven to 375F. Coat a 9x13 inch baking dish with non-stick spray. Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Add 3/4 cup sugar, 1 teaspoon cinnamon and nutmeg and simmer 1 minute longer. Remove from heat and set aside.
In a large mixing bowl combine flour and 1 1/2 cup sugar. Cut in butter until 
the mixture resembles coarse crumbs. Stir 1/2 cup crumbs into zucchini 
mixture. Press half the remaining crumb mixture into prepared pan. Spread 
zucchini mixture on top; crumble remaining crumb mixture over zucchini and 
sprinkle with 1 teaspoon cinnamon. Bake in oven preheated to 375F for 35-40 minutes, or until golden and bubbly.


Lemon Pie

Pie Crust:
1 1/2 C. flour
1/2 t. salt
1/2 C. shortening
2 1/2 - 3 T. ice water

Sift flour and salt. Add shortening and mix it in with a pastry cutter, until it looks like cornmeal. Sprinkle water, 1 T. at a time over the mixture and lightly toss, until it comes together in a ball. Let rest 10 minutes.

Roll out until it fits in a 9 inch pie pan. Flute edges. Chill 1 hour or more before baking. Bake at 400°F. for 12 - 15 minutes. Cool before filling.

1 1/2 C. sugar
1/3 C. cornstarch
1/4 t. salt
1 1/2 C. water
4 egg yolks slightly beaten
2 T. grated lemon peel
2 T. butter
1/3 C. lemon juice

Whisk sugar and cornstarch in a saucepan to blend. Gradually add water and lemon juice, whisking until cornstarch dissolves. Add yolks and peel and whisk to blend. Cook over medium heat until filling thickens and boils, stirring constantly, about 8 minutes. Whisk in butter. Pour into prepared pan.

Using electric mixer, beat the 4 remaining egg whites with 1/2 t. cream of tartar. Gradually add 1/3 C. sugar. Beat till the egg whites are stiff and shiny.

Mound meringue on top of warm filling, spreading to the edges. Bake for about 20 minutes at 325°F. until the meringue is golden. Cool pie 1 hour and then refrigerate it.


Gone-ta-pott Cool Tropical Breeze Pie
Theres nothing that gets me to thinking about the tropics more than tropical fruits such as pineapple. This pie is both sweet and tropical  which will get your taste buds to poppin!
1 (8 ounce) can crushed pineapple, with juice
1 cup sugar
1 cup light corn syrup
2 1/2 tablespoons all-purpose flour
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries
3 eggs, beaten
1 teaspoon vanilla extract
1 (9 inch) unbaked deep dish pie crust
1/4 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix the pineapple with juice, sugar, corn syrup, and flour. One by one, mix in the coconut, macadamia nuts, cherries, eggs, and vanilla. Scoop the filling mixture into the crust. Drizzle the pie with the melted butter.
Bake pie on a cookie sheet in case of spillage. Bake loosely covered with foil for 30 minutes in the preheated oven. Remove foil, and continue baking 30 more minutes. Cool, and chill 2 to 3 hours in the refrigerator before serving.

Ingredients :
1 store-bought or homemade pie crust
2 large egg whites
1 large egg
1 cup maple-flavored syrup or pure maple syrup
1/2 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter or margarine (melted)
1 1/2 teaspoons vanilla
1/2 cup chopped walnuts

Step 1:
Preheat oven to 400°. Line a 9-inch pie plate with pie crust. Trim crust to 1/2 inch beyond edge of pie plate. Fold under extra crust and crimp edge. Line crust with foil and fill with dried beans. Bake for 15 minutes or until light brown. Cool crust on a wire rack for 5 minutes; discard foil. (Save beans for future pastry baking.) Lower oven temperature to 350°.
Step 2:
Meanwhile, in a large bowl, using a rotary beater or fork, beat the egg whites and egg just until mixed. Whisk in the maple-flavored syrup, brown sugar, flour, butter, and vanilla just until smooth. Stir in the walnuts.
Step 3:
Pour the syrup mixture into baked crust. Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean. (If the edge of the crust seems to be browning too quickly, cover with foil.) Cool on a wire rack for 1 hour. Serve with frozen vanilla yogurt or cover and store in the refrigerator.

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