Old Fashioned Custard Pie


Custard pie, you don’t see it around much anymore; with it’s simple ingredients and a store bought pie crust, how much more easier can it get to make one?  How about bringing back this old-fashioned favorite by adding it to your recipe collection.  It’s rich and sweet, with it’s yummy custard beaming with flecks of vanilla bean; give my recipe a try.

Custard Pie, fresh out of the oven.....

1 frozen 9-inch deep dish Pie crust
2 1/2 cups Whole milk
1/4 cup unsalted Butter (4 tbsp.)
4 large Eggs
3/4 – 1 cup granulated Sugar, depending on your level of sweetness
2 tsp. Vanilla paste or extract
1/4 tsp. Salt

 

**This step is OPTIONAL!  Preheat your oven to 425 degrees.  Place your pie crust onto a baking sheet and “blind bake” it for about 8 – 10 minutes.  Remove and set aside to cool. Supposedly, “blind baking” the crust prior to adding the custard, will prevent it from becoming soggy.

I have baked this pie crust using the blind baking method and without blind baking and each time the pie came out just fine.

Preheat your oven to 400 degrees.  In a saucepan, add the milk and butter; allow the milk to reach scalded stage, but DO NOT allow to boil.  Remove from heat and stir to completely melt the butter.

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In a large bowl, add the 4 eggs and using a whisk, slightly beat.  Add the sugar, vanilla, and salt. Whisk well to combine.

 

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Slowly poor a little of the milk mixture into the eggs mixture, making sure to whisk as you go and incorporating them together before adding more of the hot milk.  DO NOT pour the entire milk/butter mixture in with the eggs or you will end up with streaks of egg in your custard!

 

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Place your pie crust onto a baking sheet and slowly pour the custard mixture into the pie shell.

 

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Carefully place into the oven and allow to bake for 45 – 55 minutes.  If you’re noticing that the pie is browning too quickly, place a piece of aluminum foil over the top to tent it.  Once the pie is done, remove from the oven.  Allow it to cool COMPLETELY on your counter top before placing it into the refrigerator.  This is an important step!

NOTE:  The pie will come out slightly jiggly, THIS IS NORMAL!  It will firm up as it cools.

 

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Tent your pie if it becomes brown too quickly!  (This picture was borrowed off the internet)

Tent your pie if it becomes brown too quickly! (This picture was borrowed off the internet)

PEACH DUMP CAKE COBBLER


POINT BLANK, this is sinfully delicious!  How easy is dumping all of the ingredients into a baking dish and turning out this yummy dessert?  Follow this recipe and find out…..  😉

peach dump cake
2 (29 oz. cans) Heavy syrup cling Peaches
1 (18.25 oz.) pkg. Yellow cake mix (I used Duncan Hines)
1/2 cup Butter, melted (1 stick)
1 tsp. Cinnamon, optional (I didn’t use it)

NOTE:  I used 1 can of peaches with heavy syrup and 1 can with Lite syrup, I drained the heavy syrup can; because from past experiences with dump cakes, they tend to be overly sweet.

Preheat your oven to 375°.  Open both cans of peaches and drain only ONE of the cans.  Cut the peaches into chunks if you’d like.  Pour both cans of peaches into a 9×13-inch baking dish.
NOTE:  If you are wanting to add cinnamon to this dessert, sprinkle it over the peaches at this stage and stir to combine well.

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Next, open the package of cake mix and literally DUMP it evenly over the peaches; making sure to cover the peaches and that there are no mounds of cake mix.  Try to break down the lumps.

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Pour the melted butter, evenly over the dry cake mix.  Place this into the preheated oven and allow to bake for about 55 – 60 minutes, or until it becomes golden.

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Remove from the oven and allow to cool slightly.  Dig in and ENJOY!

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Marshmallow Cheescake


This is a recipe that has been going around Facebook for several weeks now and I’ve finally had the chance to give it a try.  Although I tweaked it a bit to suit my taste, I think it came out wonderful!  This recipe makes 2 pies, so you can try it with different pie filling flavors.  Be advised that it has to be made several hours in advance to allow it time to set up.

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2 Graham Cracker Pie Crusts
1 (10 oz. pkg.) Mini Marshmallows
1/4 cup Butter
1 (16 oz. container) Sour Cream
1 (8 oz. pkg.) Cream cheese, softened
1/4 – 1/2 cup Powdered Sugar, depending on desired sweetness
1 1/2 tsp. Vanilla paste or Extract
2 canned Pie Filling, enough for 2 pies

Begin by melting the butter in a non stick pot.  Once the butter is melted, add in your bag of mini marshmallows.  Stir and allow the marshmallows to melt completely.

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In the meantime, while the marshmallows are slowly melting; combine together the sour cream, softened cream cheese, and vanilla paste or extract together in a large bowl.  Beat it until smooth and well incorporated.

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Once your marshmallows are completely melted, add it to the cream cheese mixture right away.  Continue to mix well until thoroughly combined.

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Now add in your powdered sugar and continue to mix to combine well.

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Pour the filling mixture evenly into each of the graham cracker crusts.  Cover and place them into the refrigerator for a minimum of 6 hours, but preferably overnight.  This will give the pies a chance to set up.

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Once the pies have completely set up; top them with your favorite canned or homemade pie filling.

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Cover once again and place them into the refrigerator until ready to serve!  ENJOY!

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Favorite Pineapple Pie


I LOVE PINEAPPLES!  If you do too, then this pie is for you!  It is so simple to make, with basic ingredients already in your pantry and refrigerator.  I love eating it cold, but you can eat it at room temperature if you’d prefer.

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2 large Eggs
1/2 cup unsalted Butter, melted
1 cup granulated Sugar
3 Tbsp. All-purpose Flour
1/4 tsp. Salt
1 tsp. Vanilla extract
1 tsp. Pineapple extract
1 – 2 Tbsp. fresh Lemon juice
1 (20 oz. can) crushed Pineapples (drained, squeeze to release juices BUT do not squeeze dry)
1 frozen DEEP dish Pie crust

Preheat your oven to 350° degrees.  Begin by opening the can of crushed pineapples and pouring it into a colander or sieve to allow the juices to drain. Squeeze some of the juices out of the pineapples but DO NOT squeeze it completely dry.

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Place the pie crust into the oven and allow it to bake for about 5 – 8 minutes.  Remove it from the oven and set it aside.

Variation:  If you like coconut, after the pie crust has “prebaked”  toss some coconut flakes into the crust, before you add the filling.  Then bake as directed.
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Now, in another bowl, combine the rest of the ingredients.   Add the melted butter over the ingredients.
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Using a hand mixer, beat these ingredients together until combined well; about 2 – 3 minutes.
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Now add in the drained, slightly squeezed pineapples.  Fold them into the egg mixture until thoroughly combined.
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Place the pie crustonto a cookie sheet, pour the mixture into your pie crust. Bake for about 45 – 50 minutes.  It should be set and have a golden color.  Remove from the oven and allow to cool completely and set.I prefer to eat this pie cold, but it’s still delicious at room temperature.
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Ruarke’s Favorite Chess Pie


I had no idea that my “island boy” son loved Chess Pie, until he came home one day and was telling me about a BBQ he attended and a pie that was “store bought” that was also served!  Yes, it was Chess Pie.  SO, in my quest to always please my family and make their  most favorite dishes and meals, I set out and have tried several recipes that were posted on the internet and in my cookbooks.  The recipe I’m sharing with you, is a definite “Tried and True” combination of several of those recipes that.  It’s sweet and buttery and full of that old fashioned country goodness.

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1 regular Pie crust, NOT “deep dish” type
4 large Eggs
1 cup granulated Sugar
1/4 cup Butter, softened
1 Tbsp. WHITE Vinegar
1 Tbsp. Cornmeal
1 Tbsp. All-purpose Flour
1/4 tsp. Salt
1 tsp. Vanilla extract

 

Preheat your oven to 350° degrees.  Place your unbaked pie crust onto a cookie sheet and allow it to “prebake” for about 5 – 8 minutes.   While the crust is baking, make the filling.

In a mixing bowl, combine the eggs, butter, and vanilla extract.

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In another bowl, combine the sugar, flour, cornmeal, and salt.  Stir to combine well.

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Pour the sugar mixture to combine with the egg mixture.  Pour in the white vinegar.

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Using a hand mixer, beat these ingredients together until thoroughly combined, for about 2 – 3 minutes.

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The pie crust should have been done “pre-baking” and removed from the oven. Allow to cool slightly!

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Pour the mixture into the pre-baked pie crust.  Place the pie onto a cookie sheet and allow to bake in a 350° degree oven for about 35 minutes or until golden.

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If the crust begins to darken before the cooking time is up; carefully cover the crust edges with aluminum foil.  Allow to cool completely before placing into the refrigerator.  Slice and serve!

Easy Oreo Cheesecake


OREO CHEESECAKE, it’s not only easy and yummy, it’s Oreo heaven!  It’ll take you no time to whip up this classic no bake cheesecake. The best thing about this easy recipe?  You can change out the flavors, YUP! Just use other types of cookies in place of the Oreos.  Try Nutter Butter, Chips Ahoy, even Butterfinger candy, Snickers, the choices are endless.  Let’s see what you can come up with…..ENJOY! 😉

Serving Suggestion....

Serving Suggestion….

1 (9-inch) Graham Cracker Crust OR Oreo Crust
1 (8 oz.) pkg. Cream cheese, softened
2 Tbsp. Butter, softened
2 tsp. Vanilla paste OR extract
1 cup Powdered Sugar
1 (8 oz.) tub Cool Whip topping, thawed
25 Oreo cookies, crushed (you can add more if you prefer)
Mini Oreos, for garnish

Firstly, add the 25 pieces of Oreos into a ziploc bag and using your rolling pin, pound the cookies until crushed; do not pound them too much, you want to still have larger pieces of cookies.  Set this aside.

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In a mixing bowl, add the softened cream cheese, butter, and vanilla paste or extract.

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Using an electric mixer, beat these ingredients together until creamy.

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Add the powdered sugar.  Beat together with the butter mixture until smooth and creamy.

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Add the crushed Oreo cookies, reserving about 2 Tbsp. for garnishing.  Mix to combine well with the cream cheese mixture.

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Now, add HALF of the tub of Cool Whip to the mixture.  Mix this until well combined.

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Pour the mixture into your graham cracker or Oreo crust.  I myself prefer a graham cracker crust because I don’t want the cheesecake to be too overpowered with the flavor of Oreos; that’s just my preference, the crust is totally your choice.  Spread to smooth completely covering the crust.

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Top with the other half of the Cool Whip and spread to cover the pie completely!  Sprinkle with the reserved Oreo crumbs for garnish.  Cover and refrigerate for about 3 hours or overnight.  Slice and serve.  NOTE:  Mini Oreos used for garnishing is just another option, it’ll look just fine with the crushed crumbs.  ENJOY!

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Chocolate and Walnut Pie


….aka Toll House Pie!  This pie has long been filed away in my favorite cookbook for years.  It’s a classic, mostly served in restaurants throughout. It’s rich, decadent, chocolatey, firm textured and studded with walnuts.  Serve up a slice with some vanilla ice cream, whip topping, or nothing!  I’m just bringing an old classic back!  ENJOY!

Serving suggestion....

Serving suggestion….

3 Eggs
3/4 cup All-purpose flour
3/4 cup Sugar
3/4 cup light Brown sugar, packed
1/4 tps. Salt
1 cup REAL Butter, melted
1 – 1 1/2 cups semi-sweet chocolate chips (I have also used dark chocolate chips)
1 cup Walnuts, chopped
1 (9-in. deep dish) frozen premade Pie crust, thawed
Vanilla ice cream, for topping

Preheat the oven to 325 degrees. Place the butter into a microwave safe dish and melt, allow to cool.

In a large mixing bowl, beat the 3 eggs until foamy.

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Combine the rest of the ingredients, except for the chocolate chips and walnuts, into a large mixing bowl.  Mix well to thoroughly combine, mixing for about 1 minute.  Add the melted butter and mix again for about 2 minutes.

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Add the chocolate chips and the walnuts.  Stir with a spatula to combine well.

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Pour into your prepared pie shell.  The pie shell I used here is the type you have to unroll and place into your pie plate.  You can certainly use your favorite pie crust recipe as well.

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Bake for about 1 hour and 5 – 10 minutes, until the edges are golden brown and the top is somewhat firm.  If you find that the edges are browning too quickly, tear a sheet of aluminum foil and cover the it.  Remove from oven and set aside to cool completely before slicing.  You can serve it warm with vanilla ice cream, topped with whip topping or just plain.  ENJOY!

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