Magic Lemon Pie

This is the best recipe for lemon meringue! The sweetened condensed milk makes it incredibly productive. I’ve been making it for 30 years, and my mother made it before that. I don’t understand why this would be a problem for anyone. Excellent!

• Perp: 15 m
• Cook: 15 m
• Ready In: 30 m
• Yield: 12 servings

Ingredients

• 1 can (14 ounces) Eagle Brand sweetened condensed milk (NOT evaporated milk)
• 1/2 cup lemon juice
• 1 teaspoon grated lemon zest or 1/4 teaspoon lemon extract
• 2 eggs, separated
• 1 graham cracker or baked pie crust (8 or 9 inches)
• 1/4 teaspoon of cream of tartar
• 4 tablespoons of sugar

Instructions

1. Preheat the oven to 325°F. In a medium bowl, combine sweetened condensed milk, lemon juice, lemon zest or extract, and egg yolks; stir until mixture thickens. Pour into cooled graham cracker crust or cooled pie crust.
2. In a medium bowl, beat egg whites and cream of tartar at high speed until soft peaks form. Gradually stir in sugar, beating on medium speed, one tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and firm, shiny peaks form.
3. Spread meringue over pie, sealing carefully at the edge of crust to prevent shrinkage. Bake for 12 to 15 minutes or until meringue is lightly browned. Let cool. Keep leftovers covered in the refrigerator.

Enjoy!!

Caramel Apple Dump Cake

Caramel apple dump cake has just 6 simple ingredients for a super easy dessert any night of the week. Delicious caramel and apples melt in your mouth for the best Caramel Apple Dump Cake recipe.

 

This Caramel Apple Dump Cake is my GO TO dessert recipe for any kind of get together.

It is always a crowd pleaser and it’s incredibly easy to whip together with minimal effort on your part. 

Sweet tender spiced apples make up the base of the cake with swirls of sweet caramel throughout.

Then we have a beautiful top layer that is soft, buttery and has a few little delicious crunchy spots.

Serve this caramel apple dump cake warm with vanilla ice cream and extra caramel drizzled on top and just wait for everyone to start begging you to share the recipe! 

CARAMEL APPLE DUMP CAKE

This caramel apple dump cake brings in the sweet taste of apples and a flavorful butter topped cake for a perfect dessert trio.

• Prep Time: 10 minutes

• Cook Time: 45 minutes

• Total Time: 55 minutes

Ingredients

• 2 20 ounces each cans apple pie filling

• 2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1 1/2 cups Kraft caramels unwrapped and each cut in half

• 1 box dry yellow cake mix

  

• 1 cup 2 sticks butter, cut into ¼ inch thick pats

INSTRUCTIONS

1. Preheat the oven to 350°F. Grease a 13×9 casserole dish with non-stick cooking spray and set aside.
2. In a medium mixing bowl, mix together apple pie filling, cinnamon, and nutmeg. Pour the apple mixture into the prepared pan and smooth out evenly.
3. Arrange the caramels over top of the apple filling. Evenly sprinkle the dry cake mix over the caramels.
4. Place the pats of butter evenly over the top of the whole dessert.
5. Bake the dump cake at 350F for 45 minutes, or until the top is lightly browned and the edges are bubbling.
6. Cool slightly before serving.

Enjoy!!

Lemon Meringue Pie

 

HOMEMADE LEMON MERINGUE PIE

This sweet and simple pie is a family favourite!! My grandma used to make it for us when we were kids and now I made for my dad and it came out really great!! Definitely a keeper!

This pie is for lemon enthusiasts. it is made from scratch just like my grandmother used to make. There’s nothing artificial in this! So far more than those fake powder substitutes. It reminds me of Sunday suppers when I was a child.To Make this Recipe You’ Will Need the following ingredients:

INGREDIENTS:

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

INSTRUCTIONS:

1. Preheat oven to 350 degrees
2. For the Lemon Filling: Whisk 1 cup of sugar, flour, cornstarch, and salt together in a medium saucepan, then stir in water, lemon juice and lemon zest. And please cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Pick a small bowl and place in egg yolks and whisk in gradually 1/2 cup of hot sugar mixture.
3. Now, you may want to whisk egg yolk mixture back into remaining sugar mixture. Afterwards, bring to a boil and continue to cook while stirring constantly until thick. Once done. remove from heat and pour filling into baked pastry shell.
4. For the Meringue: Whip egg whites in a large glass or metal bowl until foamy. Next, gradually add sugar, and continue to whip until stiff peaks form. Remember to Spread meringue over pie, sealing the edges at the crust.
5. Finally, bake in preheated oven until meringue is golden brown, about 10 minutes.

Enjoy!!

That is a beautiful Sweet Potato Pie recipe!! Made with a tender and flaky, buttery pie crust and a lightly spiced, perfectly sweetened, browned butter sweet potato pie filling.

Sweet Potato Pie

If you like pumpkin pie you’ll love sweet potato pie. They’re very similar in taste but this recipe is made with fresh, baked sweet potatoes (instead of canned pumpkin) and it includes browned butter so you know it’s going to be good!

There are a few steps to the process of making it but it’s worth every step once you get to taste this luscious pie.

Sweet Potato Pie

That is a beautiful Sweet Potato Pie recipe! Made with a tender and flaky, buttery pie crust and a lightly spiced, perfectly sweetened, browned butter sweet potato pie filling.

Ingredients :

• 3-4 baked sweet potatoes
• 1 tsp.nutmeg
• 1/2 tsp.cinnamon
• 1/2 tsp.allspice
• 1 tsp.vanilla extract
• 1 tsp. lemon extract ( optional )
• 1 cup evaporated milk more if needed
• 1 cup sugar
• 1/2 cup brown sugar
• 4 lg.eggs
• 1 stick butter ( soften )
• 2 reg. pie shells or 1 deep dish

***Pet Ritz pie shells are very good for baking this pie ***

How to Make Sweet Potato Pie :

**bake potatoes in advance or you can boil them if you’d like. I bake mine..Preheat oven to 350Place pie shells in oven bake until a very light brownMix All Ingredients***Use a whisk while mixing it helps to get the strands outPour into pans and bake for 50 mins. depending on your oven temp. Pies should be full and firm.

Enjoy!!

 

Chicken Pot Pie are a fun and easy recipe for your kids and family any night of the week. With the perfect combination of biscuits, chicken, vegetables, and cheese, this is sure to be a new family favorite.

This recipe is ideal to take to work, if you don’t want to make a super pie you could make individual ones. Depending on the size you give it, you can make 2 or 3. They are great, prepare 2 or 3 meals in one recipe and freeze them.

Save time but never give up a good meal! I don’t know what to call it, chicken pie, corn pie, chicken pie… We can call it in a thousand ways, but we all agree that it is so but so delicious that it restores any evil. You can use green onion instead of leek, and add on top seeds like flax or pumpkin seeds… Or black sesame, it looks very nice!

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

Delicious Chicken Pot Pie

 

Ingredients

• 1 cup potato, diced

• 1 cup onion, diced

• 1 cup celery, diced

• 1 cup carrot, diced

• 1⁄3 cup melted margarine

• 1⁄2 cup all-purpose flour

• 2 cups chicken broth

• 1 cup half-and-half

• 1 teaspoon salt

• 1⁄4 teaspoon pepper

• 4 cups chicken, cooked and chopped

• 2 pie crusts (either store bought or your own recipe)

Directions

1. Preheat oven to 400°F.
2. Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
3. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and half and half.
4. Gradually stir into vegetable mixture.
5. Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper; add chicken and stir well.
6. Pour into shallow 2 quart casserole dish and top with pie shells.
7. Cut slits to allow steam to escape.
8. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Enjoy!!

Homemade Shepherds Pie

 

My famous homemade shepherds pie. 😋

EDITED to include recipe:

First I peel potatoes and chop them, get them boiling. (5 lb bag)Then I start browning a pound and a half of ground beef with salt, pepper and minced garlic. I add chopped onions and shredded carrots about half way through browning. Then I drain my potatoes while the beef continues to cook covered in order to make the onions and carrots soft. Lid makes this process faster. Everyone does their mashed potatoes their own way but I use salt, pepper, minced garlic, one stick of butter and about a cup of milk (sometimes more) to desired creaminess and I use an electric cake mixer to get them nice and fluffy and creamy. Then I drain beef, put it evenly in the bottom of 13x9 baking dish, one can of drained French style green beans evenly over the beef, one can of beef gravy drizzled evenly over the beef and green beans, then I dump the mashed potatoes in and spread them evenly. Then top with shredded cheddar and parsley! Bake at 350 til the cheese is melted and bubbly...😋

INGREDIENTS :

• 1 tbsp oil

• 2 large carrots, peeled and diced

• 2 ribs celery finely chopped

• 1 medium onion, finely chopped

• 1 lb lean ground beef

• 1 teaspoon salt

• 1 teaspoon minced garlic

• 1/4 teaspoon black pepper

• 1 1/2 cups low sodium beef broth

• 1 tbsp corn starch

• 3 tablespoons tomato paste

• 2 tablespoons Worcestershire Sauce

• 1/4 cup tomato ketchup (optional)

• 1 cup frozen peas

• 1 cup of frozen corn

• Mashed potatoes

• 1.5 lbs brown or golden potatoes, peeled and cut into 1/2 ”pieces

• 1 / 4-1 / 2 cup milk

• 1/4 cup butter divided

• 1/2 teaspoon dried parsley

• salt and pepper to taste

INSTRUCTIONS :

1. In a large, deep ovenproof skillet, heat the oil over medium-high heat and cook the carrots, celery, and onion until softened.
2. Add the beef and cook, stirring often, until golden brown.
3. Add salt, garlic, and pepper and cook for 1 minute.
4. Whisk together beef broth and cornstarch. Add to the pan, along with the tomato paste, Worcestershire sauce, and ketchup if desired (this adds a bit of sweetness to the sauce – you can omit if you prefer).
5. Stir in the peas and corn. Cook until the sauce thickens
6. Mashed potatoes
7. Add the cubed potatoes to a large pot and fill with cold salted water.
8. Put on raise heat and bring to a boil. Reduce the heat to keep it boiling and cook for 8 to 10 minutes until tender.
9. Drain. Join the milk (start with 1/4 cup, increasing if necessary), 2 tablespoons of butter, parsley and salt, and pepper. Crush and adjust the seasoning to taste.
10. Spread on top of the beef mixture in a skillet and sprinkle with the remaining 2 tablespoons of butter.
11. Refrigerate to cook later, or bake uncovered at 375 degrees F for 31  min until bubbles about edges and potatoes begin to brown.

Enjoy!!

Strawberry Rhubarb Pie

 First strawberry rhubarb pie of the season and my first try at doing a lattice or weave pattern on a pie. Hopefully the next one will have my own strawberries picked from the garden along with my rhubarb. The little missing piece was quality control.... Don't judge me...what if it was poisoned...someone had to make sure it wasn't so see I might have saved someone's life. You're welcome 😋😊🤣🤣

STRAWBERRY RHUBARB PIE

Ingredients

• 2 1/2 cups strawberries, sliced

• 2 1/2 cups rhubarb, cut into 1-2 inch pieces

• 1 cup sugar, plus extra tsp. to decorate crust

• zest of one orange (use less if you like)

• 1/4 cup quick-cooking tapioca

• dash of salt

• 1 – 2 tablespoons butter (use real butter)

Directions

1. Preheat oven to 425 degrees F. 
2. Mix the first six ingredients in bowl. Set aside for 15 minutes. Line the pie plate with the bottom crust and fill with the rhubarb mixture. Slice the butter and dot the pie mixture (see picture below). Cover with top crust, fold and pinch seams together. Brush crust lightly with milk or cream and sprinkle with sugar. Cut at least four slits into top of pie to vent while baking.    
3. Bake at 425 F for 30 minutes, then reduce heat to 350 F for an additional 30-35 minutes. Be sure to place a cookie sheet or foil on the rack beneath the pie, the juices will likely bubble over.
4. Remove and cool. This pie is best served warm with a scoop or two of vanilla ice cream!

Enjoy!!

NO-BAKE COCONUT CREAM PIE

NO-BAKE COCONUT CREAM PIE

I love this Pie so much! I can’t count how many times I have made this since the first time it was introduced to me by my dear friend. Oh, man, you have got to give this one a try! Feel free to add more ingredients if you prefer. I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go. Enjoy!

• Prep Time: 15 mins
• Additional Time: 1 hr
• Total Time: 1 hr 15 mins
• Yield: 8 Servings

Ingredients:

• 1 (9 inches) pie shell, baked

• 1 (5 oz) package instant vanilla pudding mix

• 1 ½ c milk

• 1 ½ c flaked coconut

• 1 (8 oz) container frozen whipped topping, thawed

Directions:

1. Add the milk and pudding mix into a large mixing bowl. Beat until well combined and the texture becomes thick.
2. Add 1/2 of the non-dairy whipped topping and 1 cup of coconut. Stir until well combined.
3. Transfer the mixture over the prepared pie crust and spread it evenly.
4. Add the rest of the non-dairy whipped topping over the crust and spread it evenly.
5. Sprinkle the rest of the coconut on top of the whipped topping.
6. Place it inside the fridge to chill for a few hours.
7. Serve chilled and enjoy!

Nutrition Facts:

Protein: 3.7g 8 % | Carbohydrates: 42.7g 14 % | Dietary Fiber: 1.8g 7 % | Fat: 19.8g 30 % | Saturated Fat: 12.3g 62 % | Cholesterol: 3.7mg 1 % | Vitamin A Iu: 126.5IU 3 % | Niacin Equivalents: 1.6mg 12 % | Vitamin C: 0.2mg | Folate: 17.8mcg 4 % | Calcium: 61.1mg 6 % | Iron: 0.9mg 5 % | Magnesium: 16mg 6 % | Potassium: 140.9mg 4 % | Sodium: 439.4mg 18 % | Thiamin: 0.1mg 11 %

Old Fashioned Buttermilk Pie

 

Old Fashioned Buttermilk Pie

This traditionally southern buttermilk pie recipe is simple to make and pleases the whole family. A flaky pie crust filled with a custard-like filling, that will invoke memories of times gone by.

• Prep : 5 Min
• Cook : 55 Min
• Total  : 3 H

Ingredients :

• 1/4 cup flour

• 1/2 cup unsalted butter melted

• 1/2 cup buttermilk

• 1 1/2 cups sugar

• 1/2 tsp vanilla

• 3 eggs

• 1 pie crust (9-in) unbaked

Instructions :

1. Preheat oven to 350 F.
2. Mix all ingredients together and pour into unbaked pie shell.
3. Bake for 50-60 minutes, or until pie is set and a knife inserted in the middle comes out clean
4. Top should be slightly crisp and golden brown
5. Enjoy with a dollop of cool whip or a scoop of vanilla ice cream

TIPS & NOTES:

• Can I use my own pie crust vs a store bought pie crust? You bet your butt you can! If you need help, here is my favorite pie crust recipe from my friend Amy at House of Nash Eats.
• Is Buttermilk Pie supposed to be runny? Nope, it will set and be easily sliceable. It will still be a little jiggly when you remove it from the oven, but it needs time to cool and set. If yours is runny – it’s underbaked! You want the filling to be loose/wobbly (kind of like a thick custard) when you tap it, but not runny and the top to be VERY lightly browned.
• Should this pie be refrigerated? Yes, after it cools to room temperature, cover an store in the refrigerator.
• Is Buttermilk Pie and Chess Pie the same? No! A Buttermilk Pie is a creamy custard pie and does not include cornmeal (Chess Pie typically does).
• Worried about spillage, getting the pie to the oven? Place the pie pan on a baking sheet before adding the filling.

Banana Split Pie

 

The pie has a very good flavor, however I had difficulty with the filling running over. I would suggest using a casserole dish and placing graham crackers in the bottom instead of using a graham cracker pie shell. This dessert is very messy if you use the graham cracker pie shell. This is also a dessert that has to be eaten within two days. This is not a good pie to keep in the fridge for more than a few days.

Banana Split Pie

Banana Split Pie is an easy no-bake dessert with a graham cracker pie crust that is full of bananas, whipped cream and pineapple. A refreshing banana split dessert that is easy to make and serve!

• Prep Time: 15 minutes
• Total Time: 15 minutes 
• Servings: 10 servings

Ingredients:

• 1 stick butter, melted
• 1 box graham cracker crumbs
• 1 stick butter, softened
• 2 eggs
• 2 cups confectioners’ sugar
• 5 bananas, sliced
• 1 (15 ounce) can crushed pineapple, undrained
• 1 (16 ounce) container Cool-Whip, thawed
• 1 (4 ounce) jar maraschino cherries, stemmed
• 1/2 cup pecans, chopped
• Chocolate Syrup, optional

Instructions:

Step 1.

In a 9×13 glass or porcelain dish, combine 1 stick of melted butter and graham cracker crumbs. With a fork, incorporate the butter until the crumbs are coated. Firmly press into a crust in the bottom of the pan.

Step 2.

In a medium bowl, cream together the other stick of softened butter, eggs and confectioners’ sugar; beat for 15 minutes. Spread evenly on the graham cracker crust. Layer banana slices evenly on top of butter/sugar mixture; layer pineapple on top of the bananas. Evenly spread the Cool-Whip and garnish with cherries and pecans. Drizzle optional chocolate syrup over the top. Refrigerate at least 2 hours or overnight. Keeps well refrigerated for about a week.

Note: we prefer this without the chocolate syrup