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    You are in: Home / Cookbooks / Pies, Pies, Pies and more Pies
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    24 recipes in

    Pies, Pies, Pies and more Pies

    Pies are a favorite around here. Here are many of the ones we've tried and enjoyed.
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    This pie is so rich. It is so quick and easy. It is also enjoyed quick and easy. You must try this for your next Chocolate Pie. I HAVE to make it EVERY Thanksgiving, especially for son Kevin and son-in-law Dwain. My sister-in-law, Sherry, entered it in their 1996 church cookbook, "Give Us This Day Our Daily Bread", Wise County, Texas.

    Recipe #43100

    Took this to a church supper and brought the pie plate home virtually licked clean!

    Recipe #97740

    The pie my brother always wants for his birthday. Very good in a Cream Cheese Crust (recipe #97877).

    Recipe #97984

    So named because I won a blue ribbon at the county fair with this recipe. I use recipe #13619 for the double pie crust. However, I especially love it with Recipe #109287. Prep time depends on if you are peeling & slicing the apples by hand or not.

    Recipe #109288

    We love this pie! I am not much of a baker but this is so simple and so good. DH has tried other people's pumpkin pies and store bought pies at Thanksgiving and says they just don't compare to mine. I always make 2. One for the family and one just for him. Try it, I don't think you will be dissapointed.

    Recipe #100396

    I saw this in the Food section of the Cincinnati Enquirer October 30 2002 Pg E3. By Chef Sandra Wilson. I really like Key Lime Pie and until this recipe have never found one that satisfied me.

    Recipe #57679

    This recipe came from a Karo label. It's really easy and very very good.

    Recipe #21657

    A great dessert for the fall season, and is it delicious! see my recipe#66929

    Recipe #74007

    I love this recipe because you have all different cream pie recipes in one and it's delicious! Add a cup of milk and you have pudding!

    Recipe #18740

    This pie is so good I actually ASK people to give me zucchini so I can make it. If you like pumpkin pie, you will probably enjoy this pie as well. (In fact, when fall rolls around, this is the recipe I use to make my pumpkin pies.) The original recipe is from my husband's great aunt Gin. I have found it works well to freeze the puree for winter use. I just warm it slightly in the microwave before adding it to the other ingredients. That way it will be more like when I make it with freshly cooked zucchini. I have also found it works fine to use a can of sweetened condensed milk in place of the evaporated milk, sugar and honey.

    Recipe #97138

    Once I tried this micro version of making my lemon pie filling I never went back to the old stove top method. Fast, clean and no one can tell the difference.

    Recipe #29844

    For when you can't decide if you want pecan or chocolate pie. :) Please note: you need to TEST to see if the pie is set before removing it from the oven. I use a knife. If it comes out clean, it is set. This can take longer than the 50-55 minutes mentioned. I have found it is best to cover the pie crust with foil strips for the first 30 minutes or so to keep it from getting too brown while the filling cooks.

    Recipe #4095

    A slightly different pumpkin pie as it has a crumb topping. Prep time does not include making a homemade pie crust. (Response to review, cutting in the butter is a technique to incorporate the butter into a dry mixture using a pastry blender or two knives. HTH!)

    Recipe #3565

    A great choice when you can't decide whether to make pumpkin or pecan pie! I adore this pie. I think the praline layer adds a lovely new dimension to the traditional pumpkin pie. The pumpkin layer is the best I've ever had also. Very light and tasty without being overly sweet. A few people weren't crazy about it though because they said there was something 'wrong' with having nuts in a pumpkin pie. LOL! That's okay, that just means more for me!! And yes, you can double the praline layer, I do. You will end up with a little too much filling, but the pie will turn out fine.

    Recipe #3567

    Some folks here in Virginia consider this a traditional Thanksgiving Day pie, but I eat it all year round. (grin)

    Recipe #98089

    6 Reviews |  By KelBel

    A rich pie served best with French Vanilla Ice Cream.

    Recipe #99267

    From Pampered Chef... the salty pretzels really compliment the lime flavor.

    Recipe #2753

    I got this recipe from my sister-in-law when I got married and my husband's aunt had a cherry tree. It is our favorite! Prep time does not include the time it takes to pit the cherries or make the pie crust. ;) I use the Pie Crust recipe in the Fanny Farmer Baking Book. Recipe #13619 is the recipe for 2 8-inch crust. (I've found I have to refrigerate it for the pie filling to firm up and not be "soupy" when it has cooled. Once it has completely chilled, you can store it at room temperature and it doesn't lose its firmness. Or, store it in the fridge and warm it in the microwave a little bit before serving it with ice cream or whipped cream if desired.)

    Recipe #4861

    I turn to this recipe a lot since I usually have everything on hand to make it. My family loves it and it is always popular with guest and at potluck dinners too.

    Recipe #98088

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