Tag Archives: pie

BANANA CARMEL PIE

Posted on by
  • One 15-ounce can of Eagle Brand milk
  • 1 Graham cracker crust in 9” pie dish
  • ½ Cup finely chopped walnuts
  • 3-4 ripe bananas
  • 1 package Dream Whip

Cover closed can of milk with water and boil for 3 continuous hours.  You will have to keep adding boiling water, as it will boil away.  Be sure can is always covered with boiling water.  Then refrigerate can (without water) for 24 hours.  Open can at both ends and slide out Carmel roll.  Cut in ½ inch round slices and place on piecrust bottom.

Sprinkle chopped nuts over Carmel, then sliced bananas.

Cover with Dream Whip.

Refrigerate 3 hours.

 

BANANA CARMEL PIE

Posted on by

1 can Eagle Brand milk

  • 1 graham cracker crust in 9” pie dish
  • ½ cup finely chopped walnuts
  • 3-4 ripe bananas
  • 1 package dream whip

 Cover can of milk with water and boil for 3 continuous hours.  You will have to keep adding boiling water as it will boil away.  Be sure can is always covered.  Then refrigerate can for 24 hours.  Open can at both ends and slide out carmel roll.  Cut in ½” slices and place on pie crust bottom.  Sprinkle chopped nuts over carmel, then sliced bananas.  Cover with dream whip.  Refrigerate 3 hours.

PUMPKIN PIE – SPECIAL

Posted on by

  • ¼ cup graham cracker crumbs

  • 3 T. sugar

  • ½ t. cinnamon

  • ¼ t. nutmeg

  • 1/8 t. cloves

  • 1/3 cup butter melted

  • ½ cup finely chopped pecans

  • 1 can Pillsbury vanilla frosting

  • 1 cup sour cream

  • 1 cup canned pumpkin

  • 1 t. cinnamon

  • 1 t. ginger

  • ¼ t. cloves

  • 8 oz. carton Cool Whip

Combine first seven ingredients and press into 10” Pyrex pie dish.  Bake 350 degrees for 6 minutes.  Cool.  Mix frosting, sour cream, pumpkin and seasonings.  Fold in all but 1 ½ cups Cool Whip.  Pour into crumb crust.  Frost with remaining Cool Whip.   Refrigerate for 2-3 hours.

PECAN PIE

Posted on by

  • 3 eggs

  • ½ cup sugar

  • ¼ t. salt

  • 1 cup dark Karo syrup

  • ½ t. vanilla

  • 1 cup pecans

Beat eggs slightly. Add other ingredients.  Mix well.  Put in pie shell.  Bake at 325 degrees for 50 minutes.

LEMONADE PIE (Jane Cox)

Posted on by

  • 1 can (6 oz) frozen lemonade

  • 1 can Eagle Brand condensed milk

  • 1 9 oz carton Cool Whip

  • 1 pie shell

Mix lemonade and condensed mile.  Fold in Cool Whip.  Put into pie shell.  Refrigerate for 2-3 hours.  Serve with fresh fruit, like strawberries, over the top.

ICE CREAM PIE

Posted on by

  • ¾ cup melted butter

  • 3 cups crushed corn flakes

  • 1 cup coconut

  • 1 cup brown sugar

  • 1 cup crushed (not powdered) walnuts

Mix all of the above.  Press into pyrex pie dish (actually this makes two pie crusts).  Place in freezer for approximately one hour until firm.  Fill with any kind of ice cream –French Silk is good and peppermint during the holidays is good.  Return to freezer until ready to use. Top with hot fudge sauce when serving.  Pie may be made a few weeks ahead of use.  Wrap well in freezer.

GRASSHOPPER PIE

Posted on by

  • 20 Hydrox chocolate cream filled cookies

  • 3-4 T. butter melted

  • 30 regular marshmallows

  • ½ cup milk

  • 3 T crème de menthe

  • 3 T. white crème de cocoa

  • 1 cup whipping cream whipped

Crush cookies and mix with melted butter.  Press into a 9” Pyrex pie pan and bake at 350 degrees for 5 minutes.  Cool.  In top of double boiler, melt marshmallows and milk.  Cool.  Add liquors and whip cream.  Fill pie shell.  Refrigerate.