Key Lime Pie (with Gluten-Free Option)

Ingredients:

Crust:

Prepared Graham Cracker Crust
or
Gluten-Free Pie Crust (also nightshade-free)

Filling:

2 14 oz Cans Sweetened Condensed Milk
1/2 C Sour Cream
3/4 C Fresh Lime Juice or Fresh Key Lime Juice
Zest from 2 regular limes or 4 key limes

Whipped Cream Topping:

1 C Heavy Whipping Cream
1/2 C Powdered Sugar
1 t Vanilla Extract

Directions:

Crust:

If using graham cracker crust proceed to filling instructions.

For gluten-free crust, prepare dough as directed on linked page.

Place rolled dough in a pie pan. Crimp edges and dock thoroughly on bottom and sides. Place a sheet of parchment paper on top of crust and gently fill with pie weights or dried beans.

Bake at 350 degrees F until crust lightly brown and cooked through. If necessary, cover edges with foil to avoid burning.

Remove from oven and gently lift out parchment paper and pie weights. Allow crust to cool thoroughly.

Proceed to filling instructions.

Filling:

Whisk together sweetened condensed milk, sour cream and lime juice in a large bowl or stand mixer. Whisk until thoroughly combined and slightly thickened. With a large spoon, stir in lime zest.

Poor into prepared crust and bake for 10 minutes at 350 degrees F.

Remove from oven and allow pie to cool slightly before chilling in the refrigerator for at least 3 hours or overnight.

Proceed to whipped cream instructions.

Whipped Cream Topping:

In a large bowl or stand mixer, whisk heavy cream and sugar together until stiff peaks form. Beat in vanilla extract.

Spoon or pipe the whipped cream topping onto chilled pie. Top with additional lime zest, if desired.

Serve immediately.

Yield: 8-10 Servings

*Adapted from https://www.momontimeout.com/best-key-lime-pie-recipe/

Quick and Easy Chocolate Pie (with Crustless Option)

Ingredients:

1 or 2 Unbaked Pie Crusts, regular, gluten-free or graham cracker

7 T Cocoa Powder

2 C Sugar

4 Eggs

1/2 C Melted Butter

1 12 oz Can Evaporated Milk

Directions:

Preheat oven to 350 degrees F. 

In a large bowl, whisk together cocoa powder and sugar. 

Whisk in eggs and melted butter. Whisk in evaporated milk. 

Pour into prepared pie crust(s) and or custard baking dishes.

Bake pie(s) for 50-60 minutes or until center is no longer jiggly. 

For crustless pies in custard baking dishes, place filled dishes in a larger baking dish and add hot water to the dish up the level of the pie filling in the custard cups. May take less time to bake than pies. 

Serve warm, room temperature or cold with whipped cream. Refrigerate leftovers. 

Yield: 12 Servings

* Adapted from http://tastykitchen.com/blog/2012/05/easy-chocolate-pie/

Gluten Free Crustless Buttermilk Pie

Ingredients:

3 Eggs

1 1/2 C Sugar

1 C Buttermilk (or plain milk kefir)

1/3 C Pamela's Gluten-Free Bread Mix (or other gluten-free flour)

1/2 C Melted Butter

1 t Vanilla extract

Dash of salt

Directions:

Preheat oven to 350 degrees. 

Grease a glass pie dish or ramekins. 

In a medium bowl, mix together eggs, sugar, buttermilk (or kefir), melted butter, vanilla and salt. 

Pour into prepared dish(es). 

Bake for 25-40 minutes. 

Remove from oven and allow to cool. 

Serve at room temperature or chilled. 

Gluten-Free Dutch Apple Pie with Crisp Topping

Ingredients:

Gluten-Free Pie Crust

Filling:

5-6 C Granny Smith Apples, peeled, cored, and sliced

2 T Pamela's Gluten Free Bread Mix

2/3 C Sugar

1/2 t Ground Cinnamon

1/4 t Ground Nutmeg

1/4 t Ground Allspice

Crisp Topping:

3/4 C Pamela's Gluten Free Bread Mix

1/2 t Ground Cinnamon

1/2 C Brown sugar, packed

3/4 C Gluten Free Rolled Oats

1/2 t Dried Lemon Peel

1/2 C + 2 T Cold Butter

Directions:

Preheat oven to 350 degrees. 

Place apples in a large bowl. 

In a medium bowl, combine 2 T bread mix, white sugar, cinnamon, nutmeg, and allspice. Mix well. Add to apples and toss until well-coated. 

Pour Apple mixture into uncooked pie crust. 

In the medium bowl, combine 3/4 C bread mix, cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly then cut in butter. 

Sprinkle topping over apples. 

Cover edges of crust with aluminum foil to prevent burning and bake for 70-80 minutes until filling is bubbly and topping is done. 

Remove from oven. Allow to cool and serve with vanilla ice cream or frozen yogurt!

Yield: 8 Servings

* Adapted from http://allrecipes.com/recipe/dutch-apple-pie-with-oatmeal-streusel

Gluten Free Cranberry Apple Crumb Pie

Ingredients:

Gluten-Free Pie Crust

Pie Filling:

6 C Gala Apples, peeled, cored and sliced (about 4 large apples)

3 T Pamela's Gluten-Free Bread Mix

3/4 C Sugar

2 t Cinnamon

1 C Fresh or frozen cranberries

Pie Topping:

1/4 C Gluten-Free Rolled oats

1/2 C Sugar

1/4 C Pamela's Gluten-Free Bread Mix

1/8 t Salt

1/2 t Cinnamon

1/4 C Cold unsalted butter, cubed

Directions:

Preheat oven to 350 degrees. 

In a large bowl, combine apples, bread mix, sugar, and cinnamon. Mix in cranberries. 

Scoop into prepared pie dish. 

In a medium bowl, combine oats, sugar, bread mix, salt, and cinnamon. Cut in butter until mixture is crumbly. Spoon evenly over pie. 

Cover edges of crust with aluminum foil to prevent burning and bake 70-80 minutes until filling is bubbly and topping is done. 

Remove from oven. Allow to cool and serve with vanilla ice cream or frozen yogurt. 

Yield: 8 Servings

* Adapted from http://www.bakedbyrachel.com/apple-cranberry-crumb-pie/

Pumpkin Pie

Ingredients:

3/4 C Sugar

1/2 t Salt

1 t Ground Cinnamon

1/2 t Ground Ginger

1/4 t Ground Cloves

2 Large eggs

1 15 oz Can Pumpkin

1 12 oz Can Evaporated milk

1 Unbaked 9-inch Deep dish pie shell

Optional:

Walnut Crunch Topping

4 T Butter

1 C Chopped walnuts

3/4 C Packed Brown sugar

Whipped cream

Directions:

Preheat oven to 425 degrees. 

In a small bowl, mix sugar, salt, cinnamon, ginger, and cloves.

In a large bowl, beat eggs. Stir in pumpkin and sugar-spice mixture. 

Gradually stir in evaporated milk

Pour into pie shell. 

Bake for 15 minutes. Reduce temperature to 350 degrees and bake for 40-50 minutes or until knife comes out clean. 

Cool on wire rack for two hours. 

For Walnut Crunch Topping: 

In a small  saucepan over low heat, melt butter. Stir in walnuts and brown sugar until well-mixed. 

When pie is cool, spoon topping evenly over pie. Broil about 5-7 inches from source of heat for about three minutes or until topping is golden and sugar is dissolved.

Cool pie again on wire rack

If desired, top with whipped cream. 

* Adapted from Libby's Canned Pumpkin Pie recipe

Gluten-Free Pie Crust

Ingredients:

2 3/4 C Pamela's Gluten-Free Bread Mix

1/2 T Kosher Salt

3 oz Cold Unsalted butter (6 T)

3/4 C + 1 T Shortening

1/4 - 1/2 C Icy cold water

Directions:

Measure 2 3/4 C of flour into a large bowl. Mix in kosher salt. 

Cut in butter with pastry cutter until butters are about pea-size. 

Cut in Shortening in same manner. 

Cut in water until pastry dough can be formed into a ball. 

Wrap ball in cling wrap and refrigerate at least one hour. 

Roll out onto a floured Silpat before moving to desired baking dish. 

Fill and bake according to pie recipe directions. 

Yield: 1 thick 10-inch pie crush with some to spare or enough for one 9x13 baking dish. 

* My sister's recipe

Light and Easy Banana Cream Pie

Ingredients:

1 Reduced-fat graham cracker crust

1 Pkg Sugar-Free Jell-O Banana Pudding

1 3/4 C Milk

2 Bananas. Sliced

8 oz Cool Whip Lite

Shredded coconut

Directions:

Prepare pudding as directed on package for pudding pie. 

Layer bottom of crust with sliced bananas. Pour pudding mixture over bananas. Top with Cool Whip. Sprinkle with shredded coconut. 

Refrigerate for at least 1 hour before serving. 

* My recipe

Light Frozen Peanut Butter Pie

Ingredients:

3 C Vanilla frozen yogurt
1/2 C Skippy Natural creamy peanut butter
1 9-inch Graham cracker or chocolate crust

Directions:

Mix frozen yogurt and peanut butter together until well combined and creamy. Pour into crust. Refreeze.

When ready to serve, top with whipped topping of your choice.

Sweet Potato Pie

Ingredients:

1 (1 pound) sweet potato (about 2 C cooked)
1/2 C Butter, softened
1 C White sugar
1/2 C Milk
2 Eggs
1/2 t Ground nutmeg
1/2 t Ground cinnamon
1 t Vanilla extract
1 (9 inch) Unbaked pie crust

Directions:

Boil sweet potato whole in skin for 40 to 50 minutes, or until done.

Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl.

Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth.

Pour filling into an unbaked pie crust. Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

* Adapted from http://m.allrecipes.com/recipe/12142/recipesweet-potato-pie-i

Easy Dairy-Free Pumpkin Spice Pie

Ingredients:

2 Large eggs
2/3 C Sugar
1 t Pumpkin pie spice
1/2 t Salt
1 (15-oz) Can pumpkin puree
1 (9-inch) Unbaked pie crust
1 1/4 C Silk Vanilla almond milk

Directions:

Preheat oven to 425 degrees.

In a large bowl whisk together eggs and Silk. Whisk in sugar, spice and salt. Add pumpkin, whisking until smooth. Pour into prepared crust.

Bake 15 minutes then turn down oven to 350 degrees. Bake for an additional 40-50 minutes until filling is set and a knife comes out clean.

Cool and served with non-dairy whipped topping.

*Adapted from http://silksoymilk.com/recipes/pumpkin-spice-pie

Homemade Pumpkin Pie

Ingredients:

3 C Pumpkin puree
1 C Sugar
1 1/2 t Ground cinnamon
1 t Ground cloves
1 t Ground allspice
1/2 t Ground ginger
1/2 t Salt (optional)
3-4 Large eggs (Use less for denser pie)
1/2 t Vanilla extract (optional)
12-18 oz Evaporated milk (or non-dairy substitute)(use less for denser pie)

Directions:

Mix all ingredients well. Pour into pie crust of your choice (fill to just below 1/4 inch from top of crust).

Bake at 425 degrees for first 15 minutes. Lower temperature to 350 degrees and bake another 45-60 minutes (until a blunt table knife inserted into the center comes out clean).

Allow pie to cool to your desired temperature. Serve with whipped topping of your choice if desired.

Note: Pie freezes well. Thaw for 24 hours in refrigerator then bake at 350 degrees for about 15 minutes to reheat.

* Adapted from http://www.pickyourown.org/pumpkinpie.php

Turkey Pot Pie

Ingredients:

Filling:

• 4 cups frozen peas, carrots, cut green beans, and corn
• 1 cup sliced celery
• 2/3 cup butter
• 2/3 cup chopped onion
• 2/3 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon celery seed
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 1 3/4 cups chicken broth
• 1 1/3 cups milk
• 4 cups cubed cooked turkey meat - light and dark meat mixed

Pie Crusts:

• 4 C Flour
• 2 C Crisco
• 1/2 Teaspoon Salt
• 10-14 Tablespoons cold water

Directions:

Preheat an oven to 425 degrees.

Place the peas, carrots, green beans, corn, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.

Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.

Cut Crisco into flour and salt and add water until at desired consistency. Roll out pie crust dough into four pieces.

Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.

Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

 

* Adapted from http://allrecipes.com/recipe/dads-leftover-turkey-pot-pie/detail.aspx and my grandma's crust recipe.