While this recipe is for a Coconut Custard Pie, I decided to use the Custard Pie recipe in my mother’s old Betty Crocker Cookbook and tweak it a little. The only ingredients I changed were that I added coconut, and did not add the nutmeg. This was the first custard pie I have made, and Betty once again did not let me down. #stephandbetty
This cookbook was published in 1969 and there are many quotes and tips that you just wouldn’t see today. Above this recipe was the following quote. Oh boy, slightly outdated. You have to laugh, and be thankful that while the recipes have stayed true, some other things have changed.
In a mixing bowl beat the eggs slightly. The original recipe suggests a rotary beater, but I used an electric mixer. I do remember using a rotary beater many times when I was young, however.
Beat in the rest of the ingredients except the coconut. Fold in the coconut.
Pour into your prepared pie plate. I decided to use a ladle, and added the last few scoops once the pie was in the oven so not to spill. Sprinkle remaining 2-3 tbsp of coconut on top of pie.
Bake for 20 minutes. Reduce heat to 350 degrees, bake for 15-20 minutes or until knife inserted halfway between the center and the edge comes out clean.
Cool before serving. I prefer custard pie cold, but it can be served at room temperature. Refrigerate any leftovers.
Preheat the oven to 450 degrees. Beat eggs slightly. Beat in remaining ingredients except for coconut. Fold in coconut.
Pour into prepared pie crust. Use ladle if needed to pour into the crust while already in the oven to prevent spills.
Sprinkle remaining 2-3 tbsp of coconut on top of pie before baking.
Bake for 20 minutes. Reduce heat to 350 degrees and bake for an additional 15-20 minutes or until knife inserted between the center and edge comes out clean.
Strawberry and rhubarb are such a classic summertime combination. I had never had rhubarb until a number of years ago when we purchased a house that had a large rhubarb bush in the yard. At the time I baked a few things with the rhubarb, but after we moved I stopped. Out of sight, out of mind I guess.
This past Thanksgiving one of my daughter’s friends went to great lengths to track down rhubarb and make us a pie. It was delicious, and ever since my daughter has been mentioning that we should make a rhubarb pie. Yesterday we got some strawberries and rhubarb, and got baking. Wow am I glad we did! Sometimes I don’t realize how much I like something until I bake it myself, and that is why I share the recipes I love.
I pretty much flipped a coin on whether to use corn starch or flour to mix with sugar for this pie. I use corn starch in my blueberry pie and flour in my apple pie, and decided to go with flour for this pie. I kept it simple and wasn’t sure how it would taste. I’m not kidding when I say it is one of the best pies I’ve ever had. Lots of recipes on-line have some other ingredients which seem very unnecessary to me, sometimes simple is the best. You often see this type of pie with a lot of liquid, but as you can see this filling set beautifully.
Ingredients:
2 1/2 cups sliced strawberries
2 1/2 cups chopped rhubarb
1 cup sugar, plus a little extra
1/2 cup flour
1 egg
2 tbsp water
Pie crust
Clean and slice the strawberries and rhubarb, set aside. I cut the strawberries into fourths, and did about 1/4″ – 1/2″ piece for the rhubarb. We started with 4 cups of fruit, but it didn’t seem like enough so we upped it to around 5 cups.
If you are making your own crust it will need to sit in the refrigerator for about an hour so make sure to prepare it first.
In a large mixing bowl combine the sugar and flour. Add the chopped strawberries and rhubarb and combine well. Let this sit for at least 30 minutes.
When you are ready preheat your oven to 400 degrees. Divide your crust in two and roll out the first portion. Line a pie plate with the crust.
Spoon in your strawberry mixture.
Roll out the second portion and top the pie. Cut the excess crust from the edges with a knife. Crimp the top and bottom together with a little water on your fingers.
Beat the egg with about 2 tbsp of water and brush the top of the pie. Sprinkle a little sugar on top as well if you choose. Make a slit in the center so the steam can escape.
Bake at 400 degrees for about 35-40 minutes or until the pie has started to brown and the juices are bubbling. Let cool.
Serve plain, with vanilla ice cream, or whipped cream. However you decide to eat it you will love it!
Clean and chop the strawberries and rhubarb, and set aside. I cut the strawberries into fourths, and did about 1/4" – 1/2" piece for the rhubarb.
If you are making your own crust it will need to sit in the refrigerator for about an hour so make sure to prepare it first.
In a large mixing bowl combine the sugar and flour. Add the chopped strawberries and rhubarb and combine well. Let this sit for at least 30 minutes.
When you are ready preheat your oven to 400 degrees. Divide your crust in two and roll out the first portion. Line a pie plate with the crust. Spoon in the strawberry mixture.
Roll out the second portion and top the pie. Cut the excess crust from the edges with a knife. Crimp the top and bottom together with a little water on your fingers.
Beat the egg with about 2 tbsp of water and brush the top of the pie. Sprinkle a little sugar on top as well if you choose. Make a slit in the center so the steam can escape.
Bake at 400 degrees for 35-40 minutes or until the pie has started to brown and the juices are bubbling.
The smell of a homemade apple pie not only fills your home with a wonderful aroma, but it fills your soul with warmth. It makes any house feel like home, and brings back memories of childhood. There’s an old saying about baking an apple pie right before an open house as it will make the house feel like home to new buyers. While this is a pie I typically only bake in the Fall, I decided apple pie was the perfect way to ring in the New Year.
The thing I like best about apple pie is that you can pretty much justify it as a serving of fruit, right? 😜
The recipe I have always used comes out of my Betty Crocker cookbook, as do so many of my tried and true recipes. If it ain’t broke, don’t fix it.
Ingredients:
Two-crust pie crust
1/3 – 2/3 cup sugar
1/4 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg
Dash of salt
2 tbsp. butter
8 medium Cortland or Macintosh apples
Prepare a two crust pie crust. You can find the recipe I use here:
Line your pie plate with half of the rolled out dough.
Heat oven to 425 degrees.
In a large mixing bowl combine the sugar, flour, cinnamon, nutmeg, and salt. Set aside. The apples I used were quite large so I used 2/3 cup sugar. If you have smaller apples you may want to use the smaller amount of sugar.
Peel and core the apples. Slice into thin pieces and add to the mixing bowl. Combine well.
Spoon the apple mixture into the pie plate. Please don’t judge me for my horrible crimped edges, I’m not sure what was going on, but I just couldn’t make them pretty this time. Hopefully I made up for it with the pretty top crust.
Dot the top of the apples with the butter.
Now it is time to top the pie with the remaining half of rolled out crust. I chose to get a little creative by cutting out shapes of apples. You can do something like this or top the pie with the solid rolled out crust. If you use the solid crust make sure to seal the edges, and add a few slits in the top. You could also cut long strips of dough and weave them on top to make a lattice top. No matter how you top it, it will be delicious!
Bake for 40-50 minutes or until crust is brown and the juices are bubbling up through the top. You may want to cover the edges of the crust with aluminum foil to prevent excessive browning. If you do this, remove the foil during the last 15 minutes of baking.
My entire crust was browning quickly so I topped the whole pie with foil for part of the baking time.
You can eat it cold, warm, with ice cream, or plain, and it will still be yummy! Enjoy!
Prepare two-crust pie crust. Line a pie plate with half of the rolled out dough.
Heat oven to 425 degrees.
In a large mixing bowl combine sugar, flour, cinnamon, nutmeg, and salt.
Peel, core, and slice apples. Add to mixing bowl and combine well.
Spoon apple mixture into prepared pie crust. Dot with butter.
Top with remaining crust. If using a solid crust top, seal edges and add slits to top.
Bake for 40-50 minutes or until crust is brown and juices are bubbling up through the top. You may want to cover edges with aluminum foil to prevent excessive browning. If so, remove for the last 15 minutes of baking.
This is my son’s favorite pie. It is basically just a big Nestle Tollhouse cookie in a pie crust so how can it not be. I don’t know if I would even call it a cookie, it is kind of like eating a stick of butter with some chocolate chips on top. So if you like butter and chocolate, this pie is for you!
Years ago I tried to find a pie my son would like since we pretty much only have pies at Thanksgiving, and I gave this a try. It was a hit not only with him, but with everyone. I always offer to make something a little more “gourmet” for him, but he still goes back to his old favorite. The S’mores Pie I made earlier this year https://stephaniessliceoflife.com/2020/01/27/smore-pie-please/ was a contender, but in the end he went with his old favorite. It is honestly the easiest pie to make ever.
Ingredients:
Pie crust
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup packed light brown sugar
1 1/2 sticks of butter, softened
1 cup semi-sweet chocolate chips
Beat the eggs on high with an electric mixer until foamy.
Beat in the flour, sugar, and brown sugar until combined. Beat in the butter.
See why I said this is basically a butter pie lol.
Stir in the chocolate chips and spoon into your pie crust.
Bake for 50-60 minutes at 325 degrees until a knife inserted comes out clean.
Top with vanilla ice cream or whipped cream. As you can see my son likes it with both!
I make whipped cream by whipping 1 cup of heavy cream with an electric mixer until it is just about stiff. Add 1 tsp. of vanilla and 2 tbsp. of confectioners sugar and continue beating until peaks form. Don’t over-beat or it will start to get lumpy.
When I think of Summer in Maine I think of sun, the ocean, friends, family, picturesque shorelines, and blueberries. When I think of blueberries, I think of pies and muffins. While I do have wild blueberries in my yard, they never yield enough for a pie. I can usually pick enough for muffins, which I also made this week, but for the pie I needed to purchase some at a local farm stand.
It is about this time in the Summer when my husband starts making little comments about pie and wondering where that annual delicious blueberry treat might be. I was a little later than usual this year with my pie and I was starting to get a little nervous that the local blueberries may not be available anymore.
The only thing I dread about making this pie is cleaning all of those little blueberries. If you aren’t familiar with Maine blueberries, they are the low bush small berries. It is very time consuming and not very fun. Some people might just give them a rinse but I like to go through them and make sure there aren’t any stems or rotten berries in the mix. My son would walk by every now and again and say “Still cleaning those blueberries huh?”.
This pie is well worth the effort, and your family seeing you at the sink sorting through berries makes them appreciate the pie (and you) even more.
You can use any pie crust recipe or a store bought crust if you prefer. If you don’t have a recipe for crust I have included the recipe I use at the bottom of the blog.
Ingredients:
3/4 cup sugar
3 tbsp. corn starch
1/4 tsp. salt
1/2 tsp. cinnamon
4 cups blueberries
Mix together sugar, corn starch, salt, and cinnamon.
Fold the blueberries gently into the sugar mixture.
Pour the blueberry mixture into the pie crust.
Top with another layer of crust or you can make a lattice top like I did. To make the lattice top roll out the dough into a circle and cut the dough into strips.
Interweave the strips and pinch the edges. My daughter did this lattice work, great job Sara!
Bake for about 50 minutes at 375 degrees or until bubbly and the crust is slightly brown.
Pie, pie, me oh my, I love pie!
Pie Crust Ingredients:
2 1/2 cups flour
1 tsp. salt
3/4 cup butter, cold and cut into small cubes
1/2 cup chilled shortening, cut into small cubes
1/4 cup chilled vodka
1/4 cup cold water
Whisk together the flour and salt.
Cut the butter and shortening into the flour mixture with a fork and knife, or a pastry blender until the mixture looks like course crumbs.
Sprinkle in the water and vodka and mix well until the dough is formed, it will be sticky.
Divide the dough into two and wrap each half in plastic wrap. Refrigerate for at least an hour.
I have not made this recipe in years, and I can’t believe how many opportunities were missed when I could have made this delicious pie. I actually just forgot about it. My children aren’t big fans of lime and I just started making other things. Now that I have dug out the recipe again, I will be putting it back up at the top of the list. It is even better than I remember it being – wow! In your best Southern accent repeat after me, “Everybody love key lime pie!”. They sure will with this recipe!
I am not sure where this recipe came from, I have it written on a piece of paper. Paper I don’t even recognize, so it was from quite some time ago.
You can either use or store bought graham cracker crust, or make your own. I have included the crust recipe I use after the recipe for the pie. The homemade crust is really worth the extra effort, it is just so good!
Pie Ingredients:
9 inch graham cracker crust
5 egg yolks
1 14oz. can sweetened condensed milk
1/3 cup key lime juice
1 cup heavy cream
1/4 cup confectioners sugar
Bake pie crust for 10-15 minutes at 350 degrees. Let cool. Even a store bought crust should be baked, not just homemade.
Whisk egg yolks, condensed milk, and lime juice until smooth. Pour into crust.
Bake at 350 degrees for 10-15 minutes or until set. Cool, then refrigerate for 4 hours.
Beat heavy cream and confectioners sugar with an electric mixer on high until it thickens to whipped cream. Do not over beat. Spread over pie. Keep refrigerated.
I grated some lime peel onto the top to make it look pretty 🙂
So creamy, and absolutely delicious!!
Graham Cracker Crust Recipe:
1 1/2 cups crushed graham crackers
1/3 cup sugar
6 tbsp. butter – melted
Combine all ingredients in a mixing bowl.
I use a chopper to crush the graham crackers, but if you don’t have a chopper you could put them in a plastic bag and crush with either a rolling pin or a mallet.
Press mixture firmly into a 9″ pie plate.
I use my hands and the back of a measuring cup to press the crumbs into the pie plate. The sides are a little bit of a challenge.
Then as I mentioned previously, before using with any pie recipe be sure to bake at 350 degrees for 10-15 minutes.
Yesterday as I was stamping a vintage silverware pie server (one of my many talents) with the phrase “pie fixes everything”, I started thinking about pie. I love pie, I really do. Do you remember the scene in the movie Michael where Andie MacDowell sings about pie, “pie, pie, me oh my, I love pie”? There really aren’t that many desserts that people want to sing about except pie. Pie just makes you happy. It makes you think of family, holidays, and traditions. And I’m pretty sure there isn’t another dessert that had a mathematical constant named after it. You don’t need to take Physics to know that 3.14 equals the amount of pieces one shall eat at any giving sitting.
Then I realized next week is Thanksgiving, and what better time to write about pie. Thanksgiving is about being thankful, and since I’m thankful everyday, on Thanksgiving I’m thankful for pie. Thankful for a dessert that allows me to not feel guilty about eating because it can be justified as a serving of a fruit or a vegetable.
The first time I remember seeing the phrase “pie fixes everything” was at Moody’s Diner in Waldoboro, Maine. If you are ever in that part of Maine, you need to stop there just to try their pie. It’s an old school, no frills diner, with good food and really good pie. Look at these two photos below! Can you believe how tall that lemon meringue pie is? Someday I need to try and make one, but I can pretty much guarantee it isn’t going to look like Moody’s.
Before I go any farther I need to come clean about something I am not proud of. Even though I always bake from scratch, I rarely make my own pie crust. I know, I have been a fraud. Many a times I would use a frozen pie crust, crimp the edges and make them look a little messier, and pass it on as my own. While I do love to bake, I’m not a big fan of making crust.
After years of my family ridiculing me about my fraudulent behavior, I decided to make my own. Since I’m being honest, it was only a few years ago that I changed this deceptive behavior. I know, the shame. However, if you don’t feel like making your own crust, I won’t tell or make you feel bad about it. If you do chose to make your own, here is the recipe I use when I make crust from scratch. It calls for vodka, and it does make a difference by helping to make the crust flaky. I suppose drinking it while baking would also make you flaky, but best left to the crust.
If you’d like, you can roll out the little bits of leftover crust and use small cookie cutters to make shapes like I have. Make sure to bake the pie for 10 minutes or so before putting them on, the pie needs to begin to set before you can add them or they will sink in.
Pumpkin pie is one of my favorites, and the perfect Thanksgiving pie. I always make at least one pumpkin pie, and although most of the recipes I’ve tried are very good, I have been using the recipe below for years. I am not a huge fan of ginger and nutmeg, and always use a little less than called for in any recipe.
I have also make a Streusel-Topped Pumpkin Pie, which calls for a graham cracker pie crust. I can’t find the exact recipe on-line, but this is the one I cut out of a magazine many years ago.
Streusel-Topped Pumpkin Pie
1 15oz can pumpkin
1 14oz can sweetened condensed milk
1 egg
1 1/4 tsps. ground cinnamon
1/2 tsp. each ground ginger, nutmeg, and salt
1 graham cracker pie crust
1/4 cup firmly packed brown sugar
2 tbsp. flour
2 tbsp. cold butter
3/4 cup chopped walnuts (optional)
Preheat over to 425 degrees. Combine pumpkin, condensed milk, egg, 3/4 tsp. cinnamon, ginger, nutmeg, and salt. Mix well. Pour into pie crust.
Bake 15 minutes. Reduce heat to 350 degrees.
Combine sugar, flour and remaining 1/2 tsp. cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle streusel mixture over pie.
Bake 40 minutes or until set. Refrigerate leftovers.
Let’s take a quick pie break to talk about whipped cream. You simply cannot have pumpkin pie without whipped cream. I think it’s actually a law, look it up 😉 You can always just buy a can of whipped cream, which I always have in the house because, why not, but I like to make homemade whipped cream for pie and especially for the holidays. It’s very easy, and tastes much better.
I make whipped cream by whipping 1 cup of heavy cream with an electric mixer until it is just about stiff. Add 1 tsp. of vanilla and 2 tbsp. of confectioners sugar and continue beating until peaks form. Don’t over-beat or it will start to get lumpy. Now let’s get back to pie!
My son is not a fan of pumpkin pie, or any pie really, and since you just have to have pie on Thanksgiving, I have found a pie recipe that he loves. It’s basically a chocolate chip cookie in a pie crust. So easy to make, and people love it. Look how yummy that picture above looks! That piece has ice cream AND home made whipped cream. My son does his desserts right!
My husband’s favorite pie is blueberry. I usually don’t make one at Thanksgiving, but I have a feeling once he reads this blog I am going to receive a request for one from him. I also have a feeling my family is going to be watching me to make sure I am making my own crust. Just looking at that picture of blueberry pie is making me hungry! The recipe below is the one I have used the last however many times, and it tastes as good as it looks. And yes, that is also homemade pie crust.
Lastly, if you are craving apple pie, I have always used Betty Crocker’s recipe from my old cookbook. The recipe below that I found on-line appears to be the same, except it doesn’t mention how to make it into a French Apple Pie as it does in my cookbook. I prefer a crumb topping on apple pie and always use the French Apple Pie version. I have included the crumb topping recipe below the link to the pie.
Mix 1 cup of flour, 1/2 cup packed brown sugar, and 1/2 cup firm butter until crumbly. Cover topping with aluminum foil during last 10 minutes of baking to prevent excessive browning. Bake 50 minutes.
Like Andie McDowell says, “Pie, pie, me oh my, I love pie!”
