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    You are in: Home / Cookbooks / Pass the Pie
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    53 recipes in

    Pass the Pie

    What would a meal be without a slice of the perfect pie for dessert?
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    This recipe makes 2- 9" pies. If you make one large pie instead you will have to add time to the baking to get it done. This recipe was given to me by Opal Beebee, several years ago. This is a handed down family recipe. It was once prepared in the White House for one of the former Presidents. Opal's daughter had served in the National Guard and had met a Pastry Chef who later worked at the White House and called Opal to ask for the recipe for Thanksgiving Dinner at the White House. Do not eliminate the heavy cream IN the pie...the cream and the amount of spices listed is what makes this pie so special. It is good hot or cold. I never tasted hot pumpkin pie until I tasted this one. I found out this past Christmas (2009) that this bakes well without a crust as well. I had to make 3 pumpkin pies to take to my son's home. I had enough mixture left over make another pie but not enough pie dough for a 4th pie. So I spray oiled a round casserole dish, filled with mixture and baked.

    Recipe #102073

    This is a bakery-quality coconut cream pie, if you are searching for an everyday ordinary pie then pass this by, but if you want the best coconut cream pie on the face of this earth and one that brings you rave reviews then I suggest this recipe, this is one I developed years ago, it's the addition of whipped cream that makes this special, if you are only using the table cream I strongly suggest to use the 2 teaspoon coconut extract, and if you *are* going the coconut milk method, just use one 398-ml can of a good quality coconut milk with half and half cream to measure 2-1/2 cups and still add in the the coconut extract, the more coconut flavor the better I say, then proceed with same directions, if you don't want the texture of shredded coconut in the filling you may omit if desired, really this pie has so much flavor you won't even miss it! --- To make it a Pina Colada pie, add 2 tbsp dark rum into the whipped cream, and fold 1/2 cup drained crushed pineapple into filling with whipped cream, plan ahead there is a chilling time for the pie --- see my recipe#66929

    Recipe #77978

    Good & easy enough for a beginner like me. It came from Bon Appetit June 2000 at Epicurious.com. This is my first posting on Recipezaar, but this turned out so beautifully that I had to share it. We don't have a have a food processor, so I used a whisk, (takes some elbow grease) and I didn't freeze the vegetable shortening, or chill the dough first, and I used regular margarine cold straight out of the frig., as we don't like butter. I put foil around the edges of the crust so that it wouldn't get too brown, and took them off at near the end of the baking time to a get a golden brown crust, and I did freeze the crusts in the pan before putting the pumpkin mixture in, as suggested in the Spiced Pumpkin Pie recipe I used. I also did as others suggested in rolling it out between 2 sheets of waxed paper, and dusting lightly with flour so it wouldn't stick & it was a dream to work with. It turned out great. I'll post the Spiced Pumpkin Pie also in case anyone wants to try it. This recipe makes enough dough for two crusts.

    Recipe #20984

    My DH say's that mine is the best Key Lime Pie he's ever had! I was SO HAPPY!! He used to live in Florida, and said it tastes just like the pie you get down there. (I was very proud and relieved to hear that! I was really nervous to make him one!) Hope you give my recipe a try. It's a wonderful, easy and no-fail recipe!

    Recipe #161578

    29 Reviews |  By anme

    A yummy apple pie with a crumb topping.

    Recipe #221118

    To save some time the crust may be prepared and baked 24 hours in advance. It is important to leave the finished pie chill for a minimum of 8 hours or overnight, if you make the mistake of cutting into it any earlier the custard mixture might fall apart --- this pie is delicious!

    Recipe #139812

    Capture the fresh taste of blueberries in a pie. This pie will disappear fast--you won't have to worry about what to do with the leftovers

    Recipe #24709

    If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.

    Recipe #148001

    This was my Grandmothers recipe, we all love it! You can adjust the sweetness by the amount of strawberries you add. You will need 3 cups of fruit in total, but if you want a more tart pie, use more rhubarb than strawberries. I have posted this with exactly 1/2 and 1/2.

    Recipe #122416

    The best coconut cream pie ever!!

    Recipe #127820

    In southern IL Burton's Cafe is famous for their White Pie. This is my attempt to replicate it. White vanilla can be found wherever cake decorating supplies are sold and in many kitchen specialty shops. Prep and cook times do not include pie crust. Cook time is chill time.

    Recipe #72197

    This dessert is so fast...easy...and DELICIOUS!! It makes its own 'crust'..adding coconut makes it EXTRA special!

    Recipe #126135

    Easy! a family and guest-pleaser. A better-than average-chocolate is a must! Try adding in-season sliced strawberries over bottom layer after spreading pudding filling! So yummy! Cooking time does not include refrigerated time. Note: Several reviewers have commented on glaze "setting up" fast. Best to assemble while cake layers are at room temp. Added 07.21.12 "Why is it called a pie?", and "Why the name 'Boston'?". Why "pie" instead of "cake?", probably because colonists baked cakes in pie tins as they did not own cake pans. As far as the name Boston Cream Pie, story began when a New York newspaper in 1855 published a recipe for a 'Pudding Pie Cake'. Recipe was similar to the Boston Cream Pie recipe of today except that it had a powdered sugar topping. In Boston, Harvey D. Parker opened a restaurant called Parker House Restaurant. On the menu was a 'Parker House Cake Pie", which has evolved into Boston Cream Pie. :)

    Recipe #118006

    10 Reviews |  By PanNan

    A delicious pie that is easy to prepare. Note to World Tour participants - I believe the ingredients are typical for the Canada region.

    Recipe #37655

    9 Reviews |  By ~Nimz~

    This is an old family favorite. The best apple pie we have ever had. I hope it becomes one of your favorites.

    Recipe #66548

    No eggs in this one! Love it! I grew up in South Miami and ate this often! Adapted from Florida Keys Treasures!

    Recipe #239506

    I watched the National Pie Championships held by the American Pie Council on TV last night and had to look this recipe up today! It was torture watching the judges eat this delicious looking pie! They raved about her crust as well. This pie won "Best of Show" for Phyllis Bartholomew. In fact she pretty much cleaned up in all the categories. It looks pretty simple and clear-cut, I guess this is a good example of less is more. Her recipe uses canned sour cherries, but if you wish to substitute fresh sweet cherries, you can always reduce the amount of sugar and add a little lemon juice to taste...it should work fine with this recipe. This pie is extra pretty with a lattice top.

    Recipe #185014

    Cool and creamy.

    Recipe #227645

    6 Reviews |  By Lorac

    Fresh apple slices layered with buttered gingersnap crumbs, cinnamon, chopped walnuts and with topped with maple syrup. An authentic, unique, simple, New England recipe that makes the best use of native ingredients. From the 1984 first published "American Family Cokking"

    Recipe #42276

    Adapted from "Take Big Bites" by Linda Ellerbee. This is a crustless pie- something like a brownie. Top it with a scoop of ice-cream and some berries- sinful.

    Recipe #184755

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