Pie Recipes for Mother's Day

Including recipes for Easy Cheesy Apple Pie, Blueberry Cheesecake, Mom's Key Lime Pie, Extra-Rich Chocolate Pecan Pie, Easy Milky Way Pie, Flapper Pie, and Easy Chocolate Pie

For a simple way to roll out a pie crust just roll the dough out between two pieces of waxed paper. When the crust is the proper size just peel the top piece of waxed paper off the dough. Lift the crust by grasping the other piece of waxed paper and then invert the dough over the pie plate. After centering the crust in the pie plate, just peel off the second piece of waxed paper.

Easy Cheesy Apple Pie

1 c Flour

1/4 c Quick cooking rolled oats

1 1/2 ts Sugar

1/2 ts Salt

1/3 c Oil

1/4 c Milk

6 c Apples,peeled & sliced

3 1/4 oz Vanilla Pudding (NOT Instant)

1/2 c Shredded American cheese

1/3 c Flour

1/3 c Sugar

1/4 c Quick cooking rolled oats

3 tb Margarine, softened

Heat oven to 375 degrees.

In a 9" pie pan, combine the flour, oats, sugar, salt, oil, and milk and mix well.Press crumbs in bottom and up sides of pie pan. Do not press onto rim.

In a large bowl,combine apples and dry pudding mix; spoon into unbaked crust.Sprinkle apples with cheese. In same bowl,combine flour, sugar, oats, and margarine until crumbly;sprinkle on top of the cheese.

Bake at 375 degrees for 40-50 minutes or until light golden brown and apples are tender. Serve warm.

Makes 8 servings.

To make the top of a 2-crust pie brown nicely, brush the top with cream or half & half.

Blueberry Cheesecake

1 c Graham cracker crumbs

3 tb Sugar

3 tb Margarine, melted

3 pk Cream cheese (8 oz.)

3/4 c Sugar

3 Eggs

1 ts Vanilla

1 21 oz can Blueberry pie filling

Combine graham cracker crumbs, sugar, and margarine. Press into bottom of a 9 inch pan. Bake at 325 degrees for 10 minutes.

Combine cream cheese and sugar at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla. Pour over crust.

Bake at 325 degrees for 40 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Chill. Top with pie filling before serving.

Mom's Key Lime Pie

1 1/4 c Graham cracker crumbs

2 tb Sugar

1/3 c Butter,melted

5 ea Large eggs yolks

1/2 c Lime juice freshly squeezed

1/3 c Sugar

1/8 ts Salt

2 tb Lime peel coarsely grated

2 1/2 c Heavy cream

1 ea Small lime,sliced,optional

Heat oven to 375 degrees.

In 9" pie plate combine graham cracker crumbs and 2 tbsp. sugar; stir in butter until blended.

Press mixture firmly and evenly over bottom and sides of pie plate; bake 10 minutes until browned. Cool completely on wire rack.

In top of double boiler using wire whisk, beat egg yolks, lime juice, sugar and salt until well blended. Set over simmering water; cook about 5 minutes, stirring constantly until mixture is thick enough to coat back of metal spoon.

Remove from heat; stir in 1 tbsp. grated lime peel. Refrigerate mixture about 45 minutes until cool.

Meanwhile, in large bowl with electric mixer at medium speed, beat cream until soft peaks form. Set 1 cup whipped cream aside for garnish; fold cooled lime mixture into remaining cream.

Spoon filling into prepared crust; refrigerate at least 2 hours until set.

To serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 tbsp. lime peel. Garnish with lime slices, if desired. Makes 8 servings.

Extra-Rich Chocolate Pecan Pie

6 oz Semi-Sweet Chocolate Chips

2/3 c Evaporated Milk

2 tb Butter Or Regular Margarine

2 Eggs; Lg, Slightly Beaten

1 c Sugar

2 tb Unbleached Flour

1/4 ts Salt

1 ts Vanilla

1 c Pecans; Chopped

1 Unbaked 9-inch Pie Shell

Combine the chocolate chips, evaporated milk, and butter in a small saucepan. Cook over low heat, stirring constantly, until mixture is smooth and creamy.

Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell.

Bake in a 375 degree F. oven for 40 minutes or until the filling is set. Cool on a wire rack.

Easy Milky Way Pie

1 can 21 oz. Cherry Pie Filling

4 ts Lemon juice

4 ea 1 1/2 oz. Milky Way candy bars

1/3 c Chopped nuts

1 ea 9" pie crust,chilled

Add the lemon juice to pie filling.Place in pie shell.

Thinly slice milky way bars over top. Sprinkle with nuts.

Bake in a preheated 450 degree oven for 10 minutes. Reduce temperature to 350 degrees. Continue baking 10 to 15 minutes more.Cool and serve.

Flapper Pie

1 1/4 c Graham wafer crumbs

1/4 c Sugar, granulated

1/2 ts Cinnamon

1/4 c Butter;melted

1/4 c Sugar, granulated

3 tb Cornstarch

2 c Milk

2 Egg yolks;lightly beaten

1 ts Vanilla

Meringue:

2 Egg whites

1/4 ts Cream of tartar

2 tb Sugar, granulated

Combine graham cracker crumbs, sugar and cinnamon; blend in butter. Set 1/4 c aside. Press remainder onto bottom and sides of 9 inch pie plate. Bake in 375F oven for 8 minutes; cool.

In saucepan, mix sugar with cornstarch; blend in milk. Cook over medium heat, stirring, until boiling; stir a little into yolks, then return to the saucepan. Cook over low heat, stirring, for 2 minutes or until thickened. Remove from heat; add vanilla and cool slightly. Pour into pie crust.

For Meringue:
Beat egg whites with cream of tartar till soft peaks form; gradually beat in sugar until stiff peaks form. Spread over filling, sealing to crust. Top with reserved crumbs.

Bake in 400F oven for 5 minutes or till lightly browned. Cool to room temperature, about 4 hours.

Easy Chocolate Pie

1 Baked pie shell

1 sm Package instant Chocolate Pudding

1 c Milk

1 pt Vanilla ice cream

9 oz Cool Whip

Grated Chocolate

Mix pudding with milk for 1 minute on low speed. Add slightly softened ice cream. Mix and pour into pie shell. Top with Cool Whip.

Refrigerate for approximately 4 hours before serving. Sprinkle grated chocolate on top.