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In need of pie recipe for Thanksgiving?

I want to make a pie for Thanksgiving. Anyone have any good, easy recipes they can share with me?

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9 Responses to “In need of pie recipe for Thanksgiving?”

  1. Rose S said:

    Try Ice Cream Pumpkin Pie. It’s delicious.

  2. Holly Homemaker said:

    “Peanut Butter Pie” – 2 pies

    1 (8 oz.) pkg. cream cheese; softened
    2/3 cup peanut butter
    1 tbsp. milk
    2 cups confectioners’ sugar
    1 (12 oz.) carton frozen whipped topping; thawed
    2 (9″) graham cracker crusts
    Dry roasted peanuts

    In a large mixing bowl, beat the cream cheese, peanut butter and milk until smooth; gradually beat in confectioners’ sugar. Fold in whipped topping; spoon into crusts. Cover and refrigerate for at least 4 hours before serving. Sprinkle with peanuts.

    “Paradise Pineapple Pie” – 2 pies

    1 (14 oz.) can sweetened condensed milk
    1 (12 oz.) carton frozen whipped topping; thawed
    1 (20 oz.) can crushed pineapple; drained
    1/3 cup lemon juice
    2 (8″) graham cracker crusts
    1 cup flaked coconut; toasted

    Place the milk in a bowl; fold in whipped topping. Add pineapple and lemon juice; stir for 2 minutes or until slightly thickened; pour into crusts. Sprinkle with coconut. Cover and refrigerate for at least 2 hours.

  3. Shayna J said:

    You could try homemade Dutch Apple Pie. I make it quite often, and it’s super easy.

    Take a frozen pie shell (I like Tenderflake). Cut up apples into a bowl and add about 3/4 cup brown sugar and a few sprinkles of cinnamon. You could also use honey instead of the brown sugar (but only use about 1/2 cup) if you have no kids under 18 months that will be eating it. Mix well and put into the pie shell.

    In another bowl, mix together 1 cup flour, 1/2 cup brown sugar, cinnamon and 1 cup margarine or butter. Use a fork (I use a pastry cutter; works great if you have one) and mash it all together until it has the consistency of oatmeal. If you need to, add more butter or margarine. Sprinkle this over the top of the apples and bake for about 40 minutes at 400 degrees. It’s great served with vanilla ice cream and butterscotch or caramel sauce!!

  4. Jesi said:

    Shredded Apple Pie
    1 9inch Pie shell, frozen, unbaked
    3 Granny Smith apples, approx.
    Lemon Juice
    1/4 cup margarine
    1 cup sugar
    1 tsp. vanilla
    1 egg, beaten

    Grate enough peeled apples to fill the pie crust. Sprinkle lemon
    juice over the apples. Melt margarine and combine with sugar, vanilla, and egg. Mix well and pour over apples. Bake at 375 degrees F. for 40-45 minutes or until pie is set. Top with vanilla ice cream.

    2/3 c. white sugar
    1/3 c. all-purpose flour
    1 2/3 c. milk
    1/3 c. heavy cream
    4 egg yolks, beaten
    1 1/2 c. flaked coconut
    1 (9″) pie shell, baked

    Combine sugar, flour, milk and cream in a heavy sauce pan. Cook over medium/high heat, stirring constantly, until thick and bubbly. Continue to boil for 1 minute. Remove from heat. In a medium bowl, beat the egg yolks. Gradually stir in 1/4 of the hot mixture into yolks. Pour yolks back into remaining hot mixture, stirring constantly. Cook, stirring constantly, for 2 minutes. Remove from heat and stir in coconut. Pour into baked pie shell and allow to chill.

    Hershey’s Chocolate Cream Pie
    9-inch baked pastery shell or crumb crust, cooled
    2-1/2 bars (1 oz.) HERSHEY’S Unsweetened Baking Chocolate, broken into pieces
    3 cups milk, divided
    1-1/3 cups sugar
    3 tablespoons all-purpose flour
    3 tablespoons cornstarch
    1/2 teaspoon salt
    3 egg yolks
    2 tablespoons butter or margarine
    1-1/2 teaspoons vanilla extract
    Sweetened whipped cream(optional)

    Prepare pastry shell; cool.Combine chocolate and 2 cups milk in medium saucepan; cook over medium heat, stirring constantly, just until mixture boils. Remove from heat.Stir together sugar, flour, cornstarch and salt in medium bowl. Blend remaining 1 cup milk into egg yolks; stir into sugar mixture. Gradually add to chocolate mixture. Cook over medium heat, stirring constantly with wire whisk, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into prepared pastry shell; press plastic wrap directly onto surface. Cool; refrigerate until well chilled. Top with whipped cream, if desired. 8 to 10 servings.

  5. Massiha said:

    Perfect Pumpkin Pie
    Original recipe yield: 1 – 9 inch pie

    PREP TIME 15 Min
    COOK TIME 55 Min
    READY IN 1 Hr 10 Min

    1 (15 ounce) can pumpkin
    1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
    2 eggs
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    1/2 teaspoon salt
    1 (9 inch) unbaked pie crust

    Preheat oven to 425 degrees F. Whisk pumpkin, condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
    Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

  6. Curly Sue said:
  7. Linda C said:

    I have four recipes for you:

    Pecan Pumpkin Pie I

    “A combination of the best pies: Pecan and Pumpkin!”
    Original recipe yield: 1 – 9 inch pie

    2 eggs
    1/2 cup white sugar
    1/2 cup packed brown sugar
    1 tablespoon all-purpose flour
    1 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground ginger
    1/2 teaspoon salt
    2 cups solid pack pumpkin puree
    1 (14 ounce) can sweetened condensed milk
    2 tablespoons butter
    1 tablespoon orange zest
    1/4 cup packed brown sugar
    3/4 cup pecan halves
    Combine eggs, sugars, flour, spices and salt. Blend in pumpkin. Gradually add milk; mix well.
    Pour into 9-inch pie shell. Bake in 450 degree F (230 degrees C) oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake 40 to 50 minutes longer.
    Sprinkle pecan mixture over pie the last 10 minutes before removing from the oven.
    To Make Topping: Combine 2 tablespoons butter, 1 tablespoon grated orange rind, 1/4 cup brown sugar and 3/4 cup whole pecans


    Chocolate Layered Pie

    “Chocolate pudding pie in a pecan nut crust, topped with whipped topping tastes like heaven. Also known as a Voo Doo Pie.”
    Original recipe yield: 1 – 9 inch pie

    PREP TIME 20 Min
    COOK TIME 10 Min
    READY IN 2 Hrs 30 Min

    1/2 cup chopped pecans
    1/2 cup butter, melted
    1 cup all-purpose flour
    1 cup frozen whipped topping, thawed
    1 (8 ounce) package cream cheese
    1 cup confectioners’ sugar
    1 (5.9 ounce) package instant chocolate pudding mix
    2/3 cup milk
    2 cups frozen whipped topping, thawed
    Mix together pecans, melted butter, and flour. Pat into the bottom and up the sides of a 9 inch pie plate. Bake at 350 degrees F (175 degrees C) until lightly browned. Remove from oven, and set aside to cool.
    In a mixing bowl, blend 1 cup whipped topping, cream cheese, and confectioners sugar until creamy. Spread into cooled crust.
    Whisk together pudding mix and milk. Spread evenly over cheese layer, and the spread remaining whipped topping on top. Chill 1 1/2 to 2 hours.


    Award Winning Peaches and Cream Pie

    Original recipe yield: 1 – 10 inch pie

    PREP TIME 30 Min
    COOK TIME 40 Min
    READY IN 3 Hrs 30 Min

    3/4 cup all-purpose flour
    1/2 teaspoon salt
    1 teaspoon baking powder
    1 (3 ounce) package non-instant vanilla pudding mix
    3 tablespoons butter, softened
    1 egg
    1/2 cup milk
    1 (29 ounce) can sliced peaches, drained and syrup reserved
    1 (8 ounce) package cream cheese, softened
    1/2 cup white sugar
    1 tablespoon white sugar
    1 teaspoon ground cinnamon
    Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
    In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
    In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
    Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.


    Peach Upside-Down Pudding Cake

    This is a very easy cake, and the pudding makes it so moist. I like to serve with whipped topping and cinnamon sprinkled over top…looks like you put a lot of work into it, but it is really very simple. Mmm, think I must go make one right now!!

    12 servings 1ΒΌ hours 15 min prep

    1/4 cup butter or margarine, melted
    1/3 cup packed light brown sugar
    1 (29 ounce) can sliced yellow cling peaches, drained
    1 package yellow cake mix
    1 package vanilla instant pudding mix
    4 eggs
    1 cup sour cream
    1/4 cup oil
    1/2 teaspoon vanilla extract

    Combine butter and brown sugar and pour into 13×9-inch pan.
    Arrange peaches on top.
    Combine remaining ingredients in large bowl.
    Beat at medium speed 4 minutes.
    Spoon into pan and bake at 350 degrees for 50-55 minutes or until cake springs back when touched.
    Cool in pan 5 minutes.
    Invert onto platter, and cool completely.
    Garnish with whipped topping, if desired.

  8. ameigh419 said:

    1C. chopped pecans, 1/2C. firmly packed brown sugar
    1/3C. margarine, melted, Crust for 2 crust pie
    6C. thinly sliced peeled apples, I use FUJI, don’t use apples too sweet or tart.
    1/4C.sugar, 1/8tsp. nutmeg, 1/2tsp. cinnamon, 2Tbs. flour

    In deep dish 9-inch pie pan, add your pecans, sprinkle the brown sugar all over them, then drizzle the melted margarine over it. Place your bottom crust over pecan mixture in pan. Heat oven to 350. In large bowl combine apples and remaining ingredients, mix lightly. Spoon into crust lined pan. Top with remaining crust, fold edge of top crust under bottom crust and seal edges. Cut slits in top crust. Cover edges with foil and bake for 20 minutes. Remove foil and bake for another 20 minutes. Cool for 5 minutes (ONLY). Place serving plate over pie and invert (flip pie out of pan). Replace any nuts that stay in pan. Cool at least one hour and serve.
    You can use your favorite pie crust recipe or the PILLSBURY refrigerated pie crust.

    This is a lot easier than it sounds and worth every minute of your time.

    This is a family favorite, even people that don’t like apple or pecan pie will enjoy this. It’s really good warm and if you like with ice cream.

    I also have a quick and easy recipe for Lemonade pie

    2 graham cracker pie crust, 1 can sweetened condensed milk
    1 6oz. can crushed pineapple (undrained), 1 8oz. ctn. cool whip
    6oz. frozen lemonade

    Mix last four ingerdients and pour into ready made pie crust. Refrigerate at least one hour. Pie can be frozen, just remove from freezer 15 minutes prior to serving.

  9. vladimir.boroe said:


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