recipes

 

Pumpkin Chiffon Pie I

Submitted by: Carla 
Pull out the double boiler, because you'll need it to turn egg yolks, sugar, pumpkin puree, milk and spices into a thick, creamy and delicious filling for this wonderful pie. When all of the ingredients are combined, gelatin and beaten egg whites are stirred and folded in to make the chiffon part. Chill and serve with a dusting of nutmeg. 

Brandy Alexander Pie

Submitted by: Linda 
Try this cognac and creme de cacao flavored pie that works great for company. Be sure to make ahead of time. 

Raspberry Chiffon Pie II

Submitted by: Carolyn 
A lovely fresh raspberry puree is cooked up and blended with sugar, egg yolks and unflavored gelatin. After this has cooled a bit, sugared, whipped egg whites and freshly whipped cream are gently folded into the raspberry mixture. Then it 's mounded in a graham cracker crust and chilled until ready to serve. 

Photo of: Chocolate Dream Pie

Chocolate Dream Pie

Submitted by: Elizabeth Girard 
Lots and lots of egg whites are whipped into this rich pie, so the end result is a light and creamy pie that tastes like a dream. Serve with whipped cream and chocolate sprinkles. 

Dessert Cherry Pie

Submitted by: Beth Leslie 
A light and fluffy cherry cream pie with both whipped egg whites and whipped cream folded in. 

Photo of: Delightful Strawberry Dessert

Delightful Strawberry Dessert

Submitted by: Linda 
An unusual but tasty blend of meringue, strawberries, coconut, pecans and saltine crackers. 

Creamy Party Pie

Submitted by: Latishia 
Strawberry flavored gelatin with pineapple, folded together with whipped topping in a graham cracker crust. Come up with variations of your own by using different flavors of gelatin and canned fruit! 

Festive Fruit Pie

Submitted by: Dorothy Smith 
Fresh Banana slices, canned pineapple tidbits and chopped pecans dress up the cherry filling in this fuss-free pie from Dorothy Smith, El Dorado, Arkansas. For quicker results, you can substitute a prepared graham cracker crust for the baked pastry shell. 

Photo of: Triple Berry Cheesecake Tart

Triple Berry Cheesecake Tart

Submitted by: JELL-O 
This no-bake cheesecake is creamy, fruity and delicious. The lemon gelatin gives the fruit a nice shiny glaze. 

Black Bottom Pie II

Submitted by: Kathy Mowery 
Waiting 3 hours to let this pie set is a small price to pay to have the quintessential black bottom pie that delicately hints of rum. The rich chocolate bottom is filled with custardy filling that is then spread with a sweet and airy rum topping. 

Prune Whip Pie

Submitted by: Sharon 
This pie 's prune filling is made with both prune pulp and prune juice, along with sugar, lemon juice and grated lemon. Gelatin is then stirred into this delicious concoction, followed by stiffly beaten egg whites. The filling is mounded in a prepared pastry shell and chilled until ready to serve. 

Black Bottom Pie IV

Submitted by: Saundra 
This irresistible pie has a doubly nice bottom. The pastry is made from spicy gingersnaps and the first layer of the pie is a yummy chocolate concoction covered with a light and airy rum filling. It 's then topped with whipped cream. 

California Black Bottom Pie

Submitted by: DEVINE 
Traditional pie with creamy chocolate and airy rum layers. This one is livened up by a walnut and graham cracker crust. You can use orange-flavored liqueur in place of the rum if you like. Lots of work, but it is very good. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe. 

Eggnog Pie

Submitted by: Wes 
A pie for the microwave. Graham cracker crust may be substituted for pre-baked pie crust. Creating this pie is a bit to do, but well worth the time spent! 

Photo of: Fresh Strawberry Pie I

Fresh Strawberry Pie I

Submitted by: Janice Papola 
This is the prettiest strawberry pie. Choose berries that are large and of similar shape. Stand them up in a pre-baked pie crust and pour a strawberry gelatin glaze evenly over the top. Chill until set and serve with a bowl of freshly whipped cream. 

Photo of: No Bake Pumpkin Pie I

No Bake Pumpkin Pie I

Submitted by: Cathy 
The base is cooked up on the stove with lots of spices, condensed milk, and egg until thick and creamy. Pumpkin puree is folded in, and then this rich filling is poured into a graham cracker crust. The fridge does the rest. Garnish with whipped cream and candied ginger. 

Photo of: No Crust Strawberry Pie

No Crust Strawberry Pie

Submitted by: Andi Macklem 
It 's hard to beat this pie that has no crust and hardly any calories. Arrange whole strawberries in the bottom of a 10-inch pie pan and top with a yummy vanilla pudding and strawberry gelatin concoction. Chill and serve with whipped topping. 

Photo of: Strawberry Pretzel Pie

Strawberry Pretzel Pie

Submitted by: IMJEN2 
Salty and sweet describes this delicious pie to a tee. This pie 's crust is made from crushed and sweetened pretzels with a bit of melted butter to hold everything together. A sugared whipped topping and a cream cheese layer is spread over the baked crust, and finished with a chilled frozen strawberry and gelatin concoction. This recipe makes a large 9x13-inch pie. 

Photo of: Strawberry Glazed Pie

Strawberry Glazed Pie

Submitted by: Karin Christian 
This is the quintessential fresh strawberry pie. Lovely sliced berries are coated with a strawberry gelatin glaze, arranged in a graham cracker crust, chilled and piled with mountains of whipped cream. 

Photo of: Strawberry Pie V

Strawberry Pie V

Submitted by: Kay 
This recipe makes 2 pies. A gelatinous topping made with cornstarch and strawberry flavored gelatin is poured over fresh strawberries. Serve with whipped cream. 

 
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