Banana Cream Pie

Helen's Banana Cream Pie

1 9" regular pie crust

1 small pkg Banana Cream cook & serve pudding

1/2 cup sour cream

1/2 cup sweetened whipped cream

2 bananas, cut in small slices

Extra Sweetened Whipped Cream for Topping

Bake pie crust according to directions; let cool. cook pudding mix and milk according to pkg instructions (until thickened.) Let pudding chill in refrigerator until cool. With rubber spatula, stir in Sour Cream and then whipped cream. Gently fold in banana slices. Pour pie filling into pie crust. Top filling with extra whipped cream and spread evenly over pie. Let pie chill at least 2 hrs. Makes 1 whole Pie.

Toll House Pie

Shortbread Crust
3/4 cup butter

1/2 cup confectioners' sugar

1-1/2 cups flour

1/4 teaspoon baking powder

Toll House Pie

3/4 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
2 eggs

1/2 cup + 1/8 cup flour
1 cup semisweet chocolate chips

For shortbread crust, mix together all shortbread ingredients till dough forms. Press dough against bottom and sides of greased 9x9 glass casserole dish.
In a large bowl, beat butter and sugars till creamy. Beat in eggs till fluffy. Gradually add flour and chocolate chips until well combined. Pour batter into unbaked shortbread crust. Bake at 325 for 1 hour. Serve plain or with ice cream or whipped cream.

Chocolate Cream pie

Chocolate Cream Pie

1 (9 inch) pie crust, baked
4 egg yolks, beaten
1 1/2 cups white sugar
4 (heaping) tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 cups milk

1 cup whipping cream
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 cup sweet whipped cream

In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into chilled baked pastry shell. Chill before serving. Garnish with whipped cream.

Cherry Pie

Simple (Yet Still Delicious) Cherry Pie

Simple Cherry Pie
Ingredients:
1 Betty Crocker Pie Crust Mix
1 can (21oz) cherry pie filling
Whipping Cream, Sweetened

Mix all contents of pie crust mix pkg. with apx. 6 Tablespoons of ice cold water (plus a little flour if needed) to form 2 separate balls of pie dough, one for the base and one for the topping. Roll dough balls out flat to form two wide flat circles. Place one dough circle on base and up sides of pie dish. Fill base with Cherry Pie filling. Cover with second dough circle and then seal all edges. Bake apx. 40 minutes at 350. Serve pie with Sweetened Whipped Cream.

Pie Dough

PIE DOUGH

Pie Dough

1 1/4 cups flour
1 Tablespoon sugar
1/2 teaspoon salt
1/2 cup cold butter or cold crisco
3 Tablespoons very cold water

Combine Flour, sugar, and salt. Cut in pieces of the crisco (or butter) until flour/crisco mixture resembles a coarse meal. Add Cold water and knead dough with hands until mixture comes together. Roll out dough till thin and flat and put into pie dish or roll the dough into a ball and save in your fridge for later use.

(Good for one single-dish pie)

French Silk Pie

Without Question, The Greatest Pie recipe Ever

French Silk Pie

Pre-Baked Pie Crust

1 cup butter

1 1/2 cup sugar

3 ounces unsweetened chocolate, melted and cooled

2 tsp vanilla

4 eggs (or 1 cup of egg product is you're scared of raw eggs)

Whipped cream (slightly sweetened)

Beat sugar and butter until sugar is not grainy. Add chocolate and vanilla. Add eggs, two at a time, beating 5 minutes after each addition. Pour into cooled pie crust. Chill 1 hour. Top with whipped cream and a little grated chocolate. Chill 2 more hours. Store in refrigerator.

Pumpkin Pie

This is the easiest and creamiest pumpkin pie recipe out there. To make sure you don't get any egg shells in your pie, crack the eggs in a separate bowl 1st and look closely to make sure there are no shell pieces before adding the eggs to the rest of the ingredients.

Condensed Milk Pumpkin Pie!!!!

1 unbaked deep dish pie crust

1 can (15 oz) Pumpkin

1 can (14 oz) sweetened condensed milk

2 eggs, slightly beaten

1 Tbs pumpkin pie spice

1. Preheat oven to 425°F. 2. Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust. 3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack.