Homemade Pie Recipes - Mouth Watering Pies

• 1 grated lemon
• 1 c. sugar
• 1 c. milk
• 3 egg yolks
• 3 Tbsp. flour (sifted)
• 1/2 stick butter

Combine all ingredients and cook in double boiler until thick.

Pour into cooled baked shell and top with meringue.

Bake in moderate oven (350degrees) 12 to 15 minutes or until meringue is golden brown.

• 1 qt. strawberries
• 1 - 9 inch pie shell, baked
• 1 - 3 oz. pkg. cream cheese, softened
• 1 c. sugar
• 3 Tbsp. cornstarch
• whipped cream

Wash, drain and hull strawberries.

Spread bottom of cooled pie shell with cream cheese, cover with best half of strawberries.

Mash and strain remaining berries until juice is extracted.

Combine juice with enough water to yield 1 1/2 cups liquid. Bring to a boil. Gradually add mixture of sugar and cornstarch; add mashed berries.

Cook and stir over low heat until mixture comes to a boil; boil for 1 minute.

Pour into pie shell; chill for 2 hours.

Serve with whipped cream.

• 1 pie crust
• 1/2 cup pecans, chopped
• 1 small pkg. Philadelphia cream cheese
• 1 c. sugar
• 1/2 can blueberry pie filling
• 1 pkg. Dream Whip

Put 1/2 cup chopped pecans in bottom of pie shell.

Cream sugar and Philadelphia cream cheese.

Then mix in separate bowl the Dream Whip by directions on box. Mix Dream Whip with sugar and Philadelphia cream cheese mixture.

Pour into baked pie shell. Add your 1/2 can blueberry pie filling on top.

Put in refrigerator and let stand several hours or overnight.

Bake in slow oven until brown. (Makes one pie)

• 1 can condensed milk
• 1 - 8 oz. pkg. cream cheese
• 1 graham cracker pie crust
• 3 lemons
• 1 can cherry pie mix or your favorite fruit

Have cream cheese at room temperature.

Place cream cheese in mixing bowl. Cream. Add condensed milk gradually, beat at medium speed, until fluffy. Add juice of lemons.

Pour into graham cracker pie crust. Spread the cherry pie mix on top of the cream mixture.

Put into refrigerator to chill, about 8 hours.

• 1 1/2 c. sugar
• 6 eggs
• 1 stick butter (do not use margarine)
• 1/2 tsp., flour
• 1/4 c. sweet milk
• 1 tsp. vanilla extract

Pour sugar in mixing bowl, add flour and mix well, Add eggs, two at a time, mixing thoroughly with sugar.

Melt butter slowly (so as not to burn) and pour in egg and sugar mixture. Blend well. Add sweet milk and vanilla extract last.

Pour into uncooked pie shell and bake in a 425* oven until pie is firm.

Serve hot or cold. This recipe will make 1 large or 2 small pies

• 4 eggs, divided
• 3/4 cup sugar
• 4 Tbs. flour
• 4 Tbs. cocoa
• 2 cups milk divided
• 2 Tbs. butter
• 1 tsp. vanilla flavoring
Meringue
• 1 cup sugar, divided
• 3 egg whites (from above)
• cream of tarter (optional)

Separate 3 egg whites and set aside for meringue.

In a large bowl, beat egg yolks and the additional egg together.

In another bowl, mix sugar, flour and cocoa together until there are no lumps.

Add 1 cup milk to egg yolk mixture; mix well.

Add cocoa mixture to milk-egg mixture.

Pour into heated pie crust and bake at 375 degrees until firm.

While pie is baking, make meringue.

Add 1/2 cup sugar to egg whites and beat well.

When this stands in a peak, add remaining 1/2 cup sugar and beat until all sugar is dissolved and meringue is in a stiff peak. Use a dash of cream of tartar, if desired.

Top baked pie with the meringue and then place pie back in oven until meringue is golden brown.

• 4 eggs, beaten well
• 1/2 cup self-rising flour
• 1 3/4 cups sugar
• 1 tsp. vanilla
• 1/2 stick margarine melted
• 1 (7 ounce) can flaked coconut

Combine all ingredients. mix well and pour into 2 (9-inch) pie pans.

Bake at 325 degrees for 30 minutes, or until brown.

Makes 2 (9 inch) pies.

• 4 - 6 apples, peeled and sliced
• 1 1/3 - 1 1/2 cups sugar
• 3 Tbsp. flour
• 1/2 stick butter
• Cinnamon and/or nutmeg to taste
• 2 unbaked pie shells

Mix flour, sugar cinnamon and nutmeg.

On bottom pie crust place a layer of sliced apples and a layer of flour mixture; dot with butter. Repeat until all apples are used.

Top with remaining crust.

Cut 4 slits in the top crust and sprinkle with sugar.

Bake at 350* for 1 hour or until apples are tender.

• 1 cup chopped pecans
• 1 tsp. vanilla
• 1 cup canned pumpkin
• 4 Tbsp. melted butter (1/2 stick)
• 1/2 cup sugar
• 1 cup dark corn syrup
• 3 eggs
• 1 9 in. unbaked pie shell
• whipped cream

Preheat oven to 350*. Using a hand beater, beat in sugar, corn syrup, vanilla, pumpkin, and butter until well blended.

Arrange pecans in bottom of pie shell. Slowly pour egg mixture over pecans. Bake pie for 1 hour or until knife inserted about 1-inch from edge of pie comes out clean.

Let cool completely before serving to allow filling to set up.

Garnish pie with whipped cream if desired