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Pies 1

*Grandma’s Custard Pie

4 Eggs well beaten ¾ cup of sugar Dash of nutmeg Dash of salt Blend in two cups of milk

Pour into prebaked pie shell, add one more cup of milk and bake at 425 degrees for fifteen minutes then turn oven down to 325 degrees until set in the center. Keep refrigerated

Pies 2

*Key Lime Pie

4 whole eggs 4 egg yolks 1 cup sugar 1 cup key lime juice 11 tablespoons butter 1 (9 inch) pre-baked pastry shell (traditionally graham cracker crust)

In a large heat proof bowl, whisk together the whole eggs, egg yolks, sugar and key lime juice. Set bowl over a large pan of simmering water (double boiler style). Whisk until mix becomes very thick, at least 10 or 12 minutes. Remove from heat and slowly whisk in the butter. Cover mix with plastic and let sit for about thirty minutes to cool. Pour into pie shell and refrigerate for a few hours or overnight.

Pies 3

*Georgia Pecan Pies

4 eggs ¼ cup butter softened 1 cup sugar ¾ cup light corn syrup 2 teaspoons vanilla 1 ¼ cup pecans 1 uncooked pie crust

Pre heat oven to 375 degrees. Cream butter and sugar in a mixing bowl. Beat in eggs, syrup and vanilla. Stir in pecans. Pour filling into unbaked pie shell. Bake at 375 degrees for 5 minutes, Reduce heat to 325 degrees and bake for 45 minutes or until knife inserted in center comes out clean. Cool to room temperature before cutting.

An old Georgia recipe and a dern good un.

Pies 4

*Buttermilk Chess Pies

5 large eggs slightly beaten 2 cups of sugar 2 tablespoons all-purpose flour 2/3 cups of buttermilk ½ cup of butter melted 1 teaspoon vanilla extract (use artificial vanilla) 1 unbaked pastry shell

Mix flour and sugar in a large bowl; add buttermilk and eggs stir until weld blended. Stir in vanilla and butter and pour into unbaked pastry shell. Bake at 350 degrees for 45 minutes or until set. Cool on rack. Check for doneness by gently shaking, pie should jiggle slightly.

Pies 5

*Turtle Pie to Die For

2 eggs ¼ cup butter 1 (14 ounce) can Eagles Brand sweetened condensed Milk (not evaporated) (2) 1 ounce squares of unsweetened chocolate 12 caramels unwrapped 2 tablespoons water Dash of salt 1 teaspoon of vanilla extract (use artificial) ½ cup chopped pecans 1 9inch baked pie crust

Preheat oven to 325 degrees. In a small heavy sauce pan over low heat melt the caramels with 1/3 cup of the sweetened condensed milk. Spread the melted mix over evenly over the bottom of the prepared pie crust. In a medium sauce pan over low heat melt the butter and chocolate. In a large mixer bowl beat eggs with remaining milk, water, vanilla and salt, add chocolate, mix well.Pour into pie shell and top with the pecans. Bake 325 degrees or until center is set. Cool, chill, refrigerate leftovers if any.

Pies 6

*Peanut Butter Pies (no cook)

15 Oreo or Hydrox cookies crushed ¼ cup of butter melted

For Crust: Mix cookies and butter and press into sides and bottom of a pie pan, Bake at 350 degrees for 8 minutes.

(1) 8 ounce package of cream cheese at room temperature 1 ¼ cup of creamy peanut butter 1 cup of powdered sugar 2 tablespoons unsalted butter 1 ¼ cup of chilled whipping cream 1 tablespoon vanilla (use artificial vanilla)

In a large bowl with an electric mixer, beat peanut butter, ½ cup of sugar melted butter and cream cheese. With clean dry beaters beat cream with remaining sugar until you get peaks. Stir ¼ of cream mix into peanut butter mix then fold n remaining cream. It will be thick.Spoon into pie crust and refrigerate until firm.