Category Archives: Pies

Pie Desserts

Chocolate Mint Pie

Chocolate Mint Pie
Recipe type: Dessert
Cuisine: American
  • 1 cup Semi-Sweet Chocolate Mini Morsels
  • 1 - 12 oz can Evaporated Milk
  • 1 tablespoon butter
  • 1 9-inch chocolate crumb crust
  • 1 - 3.4 oz package vanilla instant pudding
  • ⅓ cup water
  • 1 teaspoon peppermint extract
  • 4 drops green food coloring
  • 1 - 8 oz frozen whipped topping, thawed
  • Additional Semi-Sweet Chocolate Mini Morsels (garish)
  1. Melt 1 cup morsels and ⅓ cup evaporated milk in double boiler over medium heat.
  2. Stir in butter; then pour into crust.
  3. Refrigerate for 20 minutes,
  4. Mix remaining evaporated milk, pudding mix, water, peppermint extract and food coloring.
  5. Stir in 2 cups whipped topping.
  6. Spoon over chocolate layer.
  7. Refrigerate for 2 hours.
  8. Sprinkle with additional Semi-Sweet Chocolate Mini Morsels as garish.


Heath Bar Pie


Heath Bar Pie
Recipe type: Dessert
Cuisine: American
  • 1 package crushed chocolate wafers
  • 1 teaspoon almond or vanilla extract
  • ⅓ cup melted butter
  • 1 pint softened chocolate ice cream
  • 1 cup peanut butter chips
  • 1 pint softened vanilla ice cream
  • 3 chopped health bars
  • 2 cups semi sweet choc. chips
  • 1 cup whipping cream
  • ⅓ cup corn starch
  1. In a medium bowl, mix together cookies, melted butter and extract of your choice.
  2. Use mixed to press in to a buttered pie pan to make a crust.
  3. Preheat oven to 350°F
  4. Bake crust for 7 minutes
  5. Let cool, placing in freezer for approximately 20 minutes.
  6. Remove from freezer and spread chocolate ice cream over bottom of crust.
  7. Sprinkle peanut butter chips evenly on top of the ice cream.
  8. Freeze for 20 minutes or until firm.
  9. Remove from freezer and spread vanilla ice cream over top.
  10. Sprinkle chopped Heath bars on top.
  11. Store in freezer.
  12. Serve with Hot Fudge Sauce.
  14. Melt the chocolate chips in a double boiler
  15. Add whipping cream and corn starch
  16. Mix together
  17. Server on top of pie.

Mouthwatering Plum Pie


Mouthwatering Plum Pie
Recipe type: Dessert
Cuisine: American
  • 2 T lemon juice
  • 4 C purple plums, sliced
  • 1 C sugar
  • 2 T quick cooking tapioca
  • ½ t cinnamon
  • ½ t nutmeg
  • Freezer pie crust for 2 crusts
  • 2 T butter or margarine
  • Heavy duty aluminum foil
  1. Put the plums into a large mixing bowl and sprinkle with lemon juice.
  2. In a second bowl, mix the sugar, tapioca, nutmeg, and cinnamon.
  3. Place plums into the bowl with the sugar mixture and toss to cover them.
  4. Let stand for 15 minutes.
  5. Cover a 9 in pie plate with aluminum foil. Be sure to extend the foil at least 6 inches past the edge of the pie plate.
  6. Fill the pie plate with the plum filling mixture.
  7. Fold the edges of the foil over the top.
  8. Freeze for at least three hours ( overnight works well ).
  9. Add another layer of foil over the top and secure it tightly over the filling.
  10. Store in freezer for up to six months.
  11. When it is time to bake, remove the crust and filling from the freezer.
  12. Wait until the crust comes to room temperature.
  13. Preheat oven to 425 degrees.
  14. Roll out an eleven inch circle from one of the crusts and place it in the pie plate.
  15. Fill pie plate with the filling you made previously.
  16. Roll out a ten inch circle out of the second pie crust.
  17. Place dots of butter on the filling.
  18. Lay the second pie crust on top of the pie, crimp the edges, and be sure to cut off any extra.
  19. Cut four slits into the upper crusts to release steam.
  20. Bake your plum pie for 45 minutes at 425 degrees or until golden brown.


Devilish Mocha Pie


Devilish Mocha Pie
Recipe type: Dessert
Cuisine: American
  • ⅔ Cup butter flavored syrup
  • 2½ Cup toasted rice cereal
  • 1 pint chocolate ice cream
  • 1 pint mocha or coffee flavored ice cream
  • ⅓ Cup chopped pecans
  • 1 C whipped topping
  • Aluminum foil
  1. Place a small sauce pan over medium heat.
  2. Add the syrup and bring to a boil.
  3. Reduce heat to low and simmer 2 minutes being sure to stir often.
  4. Place the cereal in a large bowl.
  5. Pour the syrup over the cereal.
  6. Mix together with a rubber spatula being sure cereal is completely covered.
  7. Very lightly butter a 9 in pie plate.
  8. Press cereal mixture into bottom and up the sides of the pie plate.
  9. Freeze 30 minutes.
  10. Place chocolate ice cream in the refrigerator to soften so it will be easier to spread.
  11. Remove the cereal crust from the freezer.
  12. Spread the chocolate ice cream over the cereal crust.
  13. Return to freezer until ice cream becomes firm again.
  14. Soften the mocha or coffee ice cream.
  15. Add the pecans and stir together well.
  16. Spread over the chocolate ice cream in the pie.
  17. Return to the freezer until firm.
  18. Remove and wrap tightly in freezer wrap until ready to serve.
  19. Before serving, top with the whip topping.


Pie Crust from the Freezer

I would suggest getting aluminum pie pans and freezing them in the pie pans, so they are easier to use when you take them out of the freezer.  Why not make it easy when you want to use it.


Pie Crust from the Freezer
Recipe type: Dessert
Cuisine: American
  • 2 C sifted all purpose flour
  • 1 t salt
  • ¾ C shortening
  • 4 to 5 T ice water
  • Wax paper
  • Freezer wrap
  1. Place the flour and salt together in a large mixing bowl.
  2. Cut in the shortening with a pastry blender until mixture become crumbly. You can also use a serving fork if you don't have a pastry blender available.
  3. Add 1 T of the ice water at a time mixing by hand. I personally like to mix it with my hands.
  4. Push moistened ingredients to the side.
  5. Only add ice water to dry ingredients.
  6. Continue adding the ice water 1 T at a time until all the dry ingredients are moistened.
  7. Dough should be moist enough to hold together but not sticky.
  8. Divide dough in half.
  9. Roll each half into a ball.
  10. Wrap each ball with wax paper.
  11. Wrap tightly in the freezer wrap and freeze for up to 2 months.
  12. When ready to use bring to room temperature and roll out as desired.
  13. Preheat oven to 425° and bake for 10 minutes.


Ready to Serve Apricot Pie


Ready to Serve Apricot Pie
Recipe type: Dessert
Cuisine: American
  • 1 T lemon juice
  • 4 C apricots, sliced
  • ¾ C light brown sugar, packed
  • ¼ C sugar
  • 2 T quick cooking tapioca
  • ½ t salt
  • Freezer pie crust for 2 crusts
  • 2 T butter or margarine
  • Heavy duty aluminum foil
  1. Place the apricots in a large mixing bowl, add the lemon juice and toss lightly. In a separate bowl combine the brown sugar, regular sugar, tapioca and salt, add apricots and toss lightly being sure to cover the apricots with the mixture. Let stand 15 to 20 minutes.
  2. Line a 9 inch pie plate with the aluminum foil extending the foil 6 in beyond the plate. Fill the foil with the pie filling. Fold the foil over the top of the filling. Freeze until firm several hours or overnight. Remove from freezer. Wrap in another layer of aluminum foil. Freeze for up to 6 months.
  3. To bake remove both the pie crust and the filling from the freezer. Allow the pie crust to come to room temperature. Roll out one crust on a flour surface to make an 11 in circle. Place in the pie plate. Fill crust with the filling. Dot the top of the filling with butter. Roll out the second crust to a 10 in circle. Place on top of pie and crimp the edges together. Cut off any excess crust. Cut slits in the top to vent the steam.
  4. Preheat oven to 425 degrees. Bake the pie 45 to 50 minutes or until crust is a golden brown.