Pie Recipes from Crushers

This one is from Bugola72

I just love Tiramisu here's how to make it:

Ingredients :
12 trifle biscuits, or similar
150g mascarpone
150g cream
2 egg whites
4 tablespoons sugar
1 small glass cognac
3 tablespoons unsweetened cocoa powder
1 cup strong coffee

Pour coffee into a shallow bowl.
Soak biscuits in coffee quickly, so they do not disintegrate.
Line bottom of dish with biscuits.
Whip sugar, egg yolks and cognac together until mixture has a moussey consistency.
Whip cream, then add to egg white mixture.
Spread evenly over biscuits.
Chill for two or three hours.

Sprinkle with chocolate before
serving.
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This isn't pie but .... lol its from Geno

Oh PLEASE PLEASE can I enter this one - (well I don't really expect to win of course but well I just fancied writing a recipe)... Here's one I recently found out which works a treat!

Ingredients:
- Strawberries - about 8-10 large ones per drink
- Some bananas - about 2 per drink
- Vanilla Ice Cream - one or two scoops per drink
- Anything between 1-5 measures of Vodka (Smirnoff, or my new favorite - Finlandia)

Preparation
- Mix them up in a blender for about 30-45 seconds
- Drink, Drink Drink!!!!! Glug Glug!!! Ahhhhhhhhhhhhh that's better... (burp! - excuse me).. Amaze your friends by making them one too.
- Try to find a reasonable looking shirt that doesn't require much ironing.

Environment / Enjoying your efforts!
- Go out on the town and find a night club to dance at like a fool
- Make your way home when it closes
- On the way , let your friends convince you into buying a kebab from 'Dodgy Bob's Babs'
- Take a taxi home (holding a carrier bag in case you're premature on the next phase)
- Yack up the bab
- Sleep until midday and wake up wondering where the hell you are!

Errr - yup - that's it!

Good luck to all the 'proper' entries into this contest

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This one is from Diasker

Grasshopper Pie! This is the Bomb, But Very Rich.
1 1/2cup crushed oreo cookies-minus creme filling
1/4 cup melted butter
32 large marshmallows
1/2 cup milk
1/3 cup creme de menthe
1 1/2 cup whipped cream
2Tablespoons creme de cacao
Cream together butter and oreo wafers
Form like pie crust in bottom of 9'' pie pan
Bake crust 350* 10 min. Cool Set aside
Combine milk & marshmallows Microwave 1 min. High
Stir once Add creme de menthe & creme de cacao
Chill. Like 1hour. Add whipped cream stir well
Pour over crust. Refrigerate. Several hours.
My sister makes this on holidays. I personally have never
attempted this myself. So hopefully it turns out! LOL
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This one is from yosbree

Lemon meringue pie

Serving size: unspecified
Cooking time: More than 1 hour

It's one of the world's most popular sweet pies, with a tangy filling topped by snowy meringue. Use a knife dipped in warm water to cut the pie â€” this ensures that the meringue cuts cleanly.

INGREDIENTS

Pastry
300g (2 cups) plain flour
pinch salt
1 tablespoon icing sugar
185g butter
1 tablespoon lemon juice
2 tablespoons water
Filling
4 tablespoons plain flour
4 tablespoons cornflour
2 teaspoons grated lemon rind
180ml (Â¾ cup) lemon juice
220g (1 cup) sugar
310ml (1Â¼ cups) water
90g butter
4 egg yolks
Meringue
4 egg whites
2 tablespoons water
pinch salt
165g (Â¾ cup) caster sugar

METHOD

1. Sift flour, salt and icing sugar into basin; chop butter roughly, add to dry ingredients, rub in until mixture resembles coarse breadcrumbs. Add lemon juice and enough water to mix to firm dough. Refrigerate 30 minutes. Roll pastry on lightly floured surface to fit 23cm pie plate. Use rolling pin to lift pastry on to pie plate.
2. Trim and decorate edges. Prick base and sides of pastry with fork. Bake at 210Â°C for 10 to 15 minutes or until lightly browned. Allow to cool.
3. Combine sifted flours, lemon rind, lemon juice and sugar in saucepan. Add water, blend until smooth, stir over heat
important, the mixture must boil. Reduce heat, stir a further two minutes. Remove from heat, stir, in butter and lightly beaten egg yolks, stir until butter ensures that the has melted; cool.
4. Spread cold lemon filling evenly into pastry case. Combine egg whites, water and salt in small bowl of electric mixer. Beat on high speed until soft peaks form. Gradually add sugar, beat well until sugar has dissolved. Spoon on top of lemon filling, spreading meringue to edges of pie to seal; decoratively with knife. Bake at 180Â°C for 5 to 10 minutes or until lightly browned. Cool, then refrigerate.

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This one is from NonoNanette

This one is yummy..... Its called Cream Puff Cake but its really not a cake at all.

Ingredients:
1 cup water
1 stick butter
1 cup flour
4 eggs

3 small boxes INSTANT vanilla pudding
8 oz. cream cheese (softened)
4 cups milk

Cool Whip (8 oz.)
Chocolate Syrup

Preparation:
Boil water and butter. Add flour and stir until well mixed. Cool for 2 minutes. Beat in eggs one at a time. Pour into a greased 9 x 13 pan and bake at 400 degrees for 30 to 35 minutes. The 'shell' will sort of climb up the sides of the pan. Allow shell to cool completely.

Mix 3 boxes of pudding with the softened cream cheese and 4 cups of milk. Pour into crust, top with Cool Whip and drizzle with chocolate syrup.
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This one is from babsy47

Peanut Butter Pie
1 gramcracker pie crush
1 bottle or can of liq. chocolate (but you only use a little for looks)

mix with mixer in a bowl
1-8oz. jar of peanut butter
1-8oz. cream cheese (softened)
1-8oz. bowl whip cream
1 can of sweetened milk
2-table-spoons of real lemon juice

Mix until creamy & fluffy

pour in shell ,swirl liq.chocolate over the top (any design , I use swirlly lines ,not too much )
set in frig. & let chill about an hour .

very rich & good !
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This one is from mrsdrt6

INGREDIENTS

LARGE CAN OF PUMKIN

ONE BOX OF YELLOW CAKE MIX

NUTS (WHAT EVER You LIKE )

butter 1/2 stack ( melted)

cool whip

MIX PUMKIN LIKE YOU DO FOR PIE

PRESS IT INTO A 8x10 pan

put the cake mix over the pumkin (dry )
put the nuts over it all,

put the butter over all.
bake it untill the pumkin is done . in oven at 350.

let cool cut & add cool whip eat & enjoy mrsdrt6

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This one is from notLOL

CHERRY BERRIES ON A CLOUD

1 (3 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 c. chilled whipping cream or 1 env. (about 20 oz.) dessert topping mix
1 c. miniature marshmallows
Cherry topping (directions below)
Meringue shell (directions below)

Bake meringue shell. Blend cream cheese, sugar and vanilla. In chilled bowl, beat cream until stiff. (If using dessert topping mix, prepare as directed on package.) Gently fold whipped cream and the marshmallows into cream cheese mixture. Pile into shell. Cover, chill at least 12 hours. Just before serving, top with cherry topping, cut into wedges.

Cherry Topping:

1 (1 lb. 5 oz.) can cherry pie filling
1 tsp. lemon juice

Stir together.

Meringue Shell:

Heat oven to 275 degrees. Cover baking sheet with heavy brown paper. Beat 3 egg whites (1/3 - 1/2 cup) and 1/4 teaspoon cream of tartar until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time, continue beating until stiff and glossy. Do not under beat. On brown paper, shape meringue into heart shape (around 9 inches). Bake 1/2 hour. Turn off oven; leave meringue in oven with door closed one hour. Remove from oven, cool meringue away from draft.

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This one is from sisters

Well my family is not much for pies but we do LOVE our cheese cake..

Here is my receipe its a great one....

sisters

1 pkg of cake mix (any flavor)
4 eggs
1.5 tbsp of oil
2 pkgs cream cheese softened
.5 cups sugar
1.5 cups milk

Preheat oven to 300

Reserve 1 cup of dry cake mix

Combine remaing cake mix, 1 egg and oil in a large bowl(mixture will
be crumbly)

Press crust mixture evenly on botton and half way up sides of a spring
form pan.

In same bowl blend cream cheese and sugar.

Add 3 eggs and rest of cake mix.

Beat 1 min @ medium speed.

At low speed slowly add milk.

Then pour mixture into sping form pan that has the crust in it.

Bake @ 300 degrees for about 1-2 hrs depending on your oven...

I like to add blueberries on top but you can use any type of topping you

wish....You can store it in the fridge or freeze it....

In our family I never get a chance to freeze it and it doesnt last long..
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This one is from Valeria

Impossibly Easy Pumpkin-Pecan Pie

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original BisquickÂ® mix
1/2 cup sugar
1 cup evaporated milk (from 12-oz can)
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
1/2 cup chopped pecans
1 1/2 cups frozen (thawed) whipped topping
1/4 teaspoon pumpkin pie spice
8 pecan halves, if desired

1. Heat oven to 350ÂºF. Spray 9-inch glass pie plate with cooking spray.
2. In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
4. Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.

High Altitude (3500-6500 ft):
Heat oven to 375ÂºF.

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This one is from AssoMaster

Coconut-Banana Cream Pie

Heat oven to 300Â°F. Reserve 1/4 cup coconut; set aside.
Combine remaining coconut and butter in medium bowl; press onto bottom and up sides of 9-inch pie pan. Bake for 20 to 25 minutes or until golden brown.
Meanwhile, combine 1/2 cup sugar, flour and salt in 2-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a full boil (7 to 8 minutes). Remove from heat. Stir small amount of milk mixture into egg yolks; return to pan. Reduce heat to low. Continue cooking until slightly thickened (1 to 2 minutes). (DO NOT BOIL.) Stir in vanilla. Pour half of hot filling into baked crust; cover with banana slices. Top with remaining filling.
Increase oven temperature . Beat egg whites in small bowl at high speed until foamy (1 to 2 minutes). Continue beating, gradually adding 6 tablespoons sugar, until glossy and stiff peaks form (1 to 2 minutes). Spread onto warm filling, sealing to edge of crust. Sprinkle with reserved coconut.
Bake for 9 to 11 minutes or until lightly browned. Cool 30 minutes at room temperature. Refrigerate at least 3 hours. Store refrigerated.

TRY IT IT'S FANTASTIC!!!!!!!!!!

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This one is from annacris

well, what about Chocolate Mousse Pie? I love it

This is the recipe:

1 (9-inch) baked pastry shell or chocolate cookie crust

1 (14 oz.) can condensed milk (not evaporated milk)

2/3 C. water

1 (4-serving size) package chocolate flavor pudding mix (not instant)

1 (1 oz.) square unsweetened chocolate

2 C. (1 pint) whipping cream, stiffly whipped

In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth.

Cool. Chill thoroughly; stir. Fold in whipped cream.

Pour into prepared pastry shell. Chill 4 hours or until set.

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This one is from RBcasino

favorite apple pie 3/4 c.sugar
2Tbsp.butter 1 tsp.cinnamon
3Tbsp.flour 1/4 tsp.nutmeg
1/4tsp.salt
6 to 8 large tart apples uncooked pastry

mix together dry ingredients. pare,core and slice apples. Line pei plate with pastry. Sprinkle about 1/3 of dry ingredients over crust. Fill with sliced apples and sprinkle remainder of dry ingredients over apples. Dot with butter. Moisten edge of crust and place upper crust on top and press to seal. trim edges and crimp, using thumb and forefinger. Slash top crust and brush with milk or cream (sprinkle with sugar if desired. Bake at 450 degrees fo r15 minutes. or until edges begin to brown. Reduce heat to 350 degrees and bake about 45 min. longer.
can use frozen pie crust or make your own.
very good pie

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This one is from Royalblush

ROYAL KEY LIME PIE

It takes all day to make this pie to perfection -- and is worth every second of work.

Absolutely everything about it is made from scratch. No modern conveniences here.

First thing you do is write a request for a dozen key limes (they are very small) and address the envelope to ANY GROCERY STORE MANAGER IN KEY WEST, FLORIDA.

Also request the recipe from them for the Key Lime Pie. I have never been disappointed in what I received back pretty quickly.

You even make the crust from scratch and the water you add to the flour has to be at the exact temperature called for.

Simply follow to the letter the recipe, and then make an egg marangue to add to the top of the pie.

I guarentee that the greatest lemon marangue pie lovers will never again be satified by it. They will HAVE TO HAVE Key Lime Pie instead. The taste is similar, but sooooooooo much better!

Hope a bunch of you try it.

royalblush, requesting directions to your house ifyou make one!

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This one is from treehug

Coffee Cream Pie

8oz Sugar 8 oz sugar, 2qt milk, 4 tbsp instant coffee powder
2qt Milk
4tbsp Insatant coffee powder

-in a heavy sauce pan, dissolve the sugar and coffee powder in the milk and bring just to a boil

8 Egg yolks 8 Egg yolks, 4 Whole Eggs, 5 oz Cornstartch 8 oz Sugar
4 Whole eggs
5oz Cornstarch
8oz Sugar

-with a whip, beat the egg yolks and whole eggs in a mixxing bowl
-sift the starch and sugar in to the eggs, beating untill perfectly smooth
-temper the egg mixture by by slowly beating in the hot milk in a thin stream
-return to heat and bring to a boil, stirring constantly

4oz Butter 4oz butter and 1 oz Vanilla
1oz Vanilla

-when mixture comes to a boil and thickens, remove from heat
-still in butter and vanilla until the butter is melted and completly blended in
-pour into pre made pie shells (my favorites for this pie are the Gram Cracker, or Oreo Cookie pie shells) and dust with sugar and cover with wax paper (this prevents a crust from forming on the top of the cream filling) and chill as quickly as possible

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This one is from SisterSherri

Snickers Pie
1 (9-inch) baked pie shell
5 (2.07 ounce) Snickers candy bars
1/2 cup granulated sugar
12 ounces cream cheese, softened
2 eggs
1/3 cup sour cream
1/3 cup creamy peanut butter
3 tablespoons whipping cream
2/3 cup semisweet chocolate chips

Cut candy bars in half lengthwise, then into 1/4 inch pieces. Place candy pieces over bottom of pie crust.

In a small bowl, combine sugar and cream cheese; beat until smooth. Add eggs one at a time, beating well after each addition. Add sour cream and peanut butter; beat until mixture is smooth. Pour filling over candy pieces.

Bake at 325 degrees F for 30 to 40 minutes.

In a small saucepan, heat whipping cream until very warm. Remove from heat, and stir in chocolate chips until smooth. Spread over top of pie. Refrigerate 2 to 3 hours before serving.