Whether you are looking for pie recipes for the holidays, a potluck, dessert party, or just to enjoy with family, these old fashion recipes deserve your attention. The Fudge-Like Pecan Pie is perfect for the Chocoholic or Pecan Pie addict. The Apple Custard is an old family favorite you are sure to enjoy. The last recipe is not an old fashion pie like the other two. It is one of my newer creations so give it a try, too. Your friends and family will no doubt request seconds of these pies.
FUDGE-LIKE PECAN PIE
1 9-inch unbaked pie shell
1/3 cup butter or margarine
1/3 cup cocoa powder (I use Hershey's)
2/3 cup sugar
1/4 tsp salt
3 eggs, slightly beaten
3/4 cup light corn syrup
1 cup chopped pecans, optional
1 cup pecan halves
Prepare the pie shell and set aside.
Heat the oven to 375 degrees.
In a medium saucepan over low heat melt the butter. Add the cocoa to the butter and stir until the mixture is smooth. Remove the saucepan from the heat; cool slightly. Stir in the sugar, salt, eggs, and corn syrup; blend thoroughly. Stir in the chopped nuts, if desired. Pour the mixture into the prepared pie shell. Place the pecan halves over the top of the mixture. Bake for 40 minutes at 375 degrees. Cool completely. Cover and let stand about 8 hours before serving. Top the slices of pie with whipped cream, if desired.
Yield: 8 servings
APPLE CUSTARD PIE
6 medium apples
1 cup sugar
2 tbsp flour
1/2 tsp salt
1/2 tsp cinnamon
2 eggs plus milk to make 1 cup
1 unbaked pie shell
Beat the eggs in a cup and fill with milk to make 1 cup. Place sliced apples in circle in unbaked pie shell. Cover with the dry ingredients. Pour the milk/egg mixture over the top. Bake at 450 degrees for 5 minutes. Reduce the heat to 350 degrees and cook until done.
MOUTH-WATERIN' PUMPKIN-CARAMEL-TOFFEE PIE
1 9-inch deep dish unbaked pie shell
3/4 cup canned dulce de leche
2 eggs
1 can (15-oz) pumpkin
1 cup firmly packed brown sugar
2 tbsp all-purpose flour
1 tbsp vanilla
1/2 tsp salt
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1 can (12-oz) evaporated milk (not sweetened condensed milk!)
Whipped cream for garnish
Toffee bits for garnish
Place pastry in the pie plate, trim, fold edges under and crimp as desired. Spoon dollops of the dulce de leche into the pie shell and spread to the edges. Place the crust in the refrigerator.
Whisk the eggs in a medium mixing bowl. Whisk in the pumpkin, brown sugar, flour, vanilla, salt, cinnamon, ginger, and nutmeg until smooth. Whisk in the evaporated milk. Pour filling into the prepared and chilled pie shell. Bake at 375 degrees on the lowest oven rack for 45 to 50 minutes or until the pie is set (center will jiggle very slightly!!). Cool completely on a wire rack.
To serve, garnish with whipped cream topped by sprinkled toffee bits.
Enjoy!
Article Source: http://www.articlesbase.com/desserts-articles/wonderful-pie-recipes-for-the-holidays-and-beyond-some-old-fashion-some-new-5405493.html
About the Author
You will find many more dessert recipes on Linda's blog at http://ladybugssweettreats.blogspot.com She also shares her diabetic recipes on her other blog at http://diabeticenjoyingfood.blogspot.com
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