Irene Carter - Ms Carters 41 Delicious Pie Recipes

Ms. Carter's 41 Delicious P ie R ecipes by Irene Carter
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Table of Contents

Ms. Carter's 41 Delicious Pie Recipes Easy To Bake Pie Recipes Irene Carter
Banana Rum Pie With Chocolate Sauce 1 box of pillsbury ready made pie crust 3 tablespoons pecans, finely chopped 1 tablespoon unflavored gelatin mix 2 1/4 cup milk 1 container fluffy white frosting 1 1/2 teaspoon rum 1/4 teaspoon sea salt 1/4 teaspoon nutmeg 3 bananas Chocolate Sauce 1 square semi-sweet chocolate 1 tablespoon butter Preheat oven to 350 degrees.

Unroll one ready made pie crust and line a 9-in pie plate and prick with a fork. Bake until golden brown. Remove from oven and let cool. In a medium bowl, combine pudding mix, milk and gelatin. Using a whisk beat for 2 minutes, cover with foil and set aside. In another bowl combine frosting, rum, salt and nutmeg, gradually fold in pudding.

Slice one banana and place in pastry dish, cover with half of the f illing. Repeat with banana and filling. Chill in refrigerator for 3 to 4 hours. Slice the remaining bananas and arrange diagonally on the pie. Chocolate sauce In a microwave safe bowl melt chocolate and butter, mix well and drizzle over bananas.
Party Pumpkin Pie 1 box of pillsbury ready made pie crust 1 pint vanilla ice cream, softened 1 tablespoon candied ginger, chopped 1 cup pumpkin(can) 1/2 cup sugar 1/4 teaspoon sea salt 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg 1 cup cool whip 1 1/2 cups tiny marshmallows Preheat oven to 350 degrees.

Unroll one ready made pie crust and line a 9-in pie plate. Bake until golden brown. Remove from oven and let cool. In a mixing bowl combine ice cream and candied ginger. Spread and fill pastry dish with ice cream evenly. Freeze.

In a medium mixing bowl combine pumpkin, sugar, salt, ground ginger, cool whip and nutmeg. Mix well. Add marshmallows. Spread pumpkin mixture evenly over ice cream. Freeze.
French Lemon Pie 1 box of pillsbury ready made pie crust 4 eggs 1 cup light corn syrup 1 teaspoon grated lemon peel 1/2 cup lemon juice 2 tablespoons butter 1/2 cup sugar 2 tablespoons all-purpose flour Preheat oven to 350 degrees.
French Lemon Pie 1 box of pillsbury ready made pie crust 4 eggs 1 cup light corn syrup 1 teaspoon grated lemon peel 1/2 cup lemon juice 2 tablespoons butter 1/2 cup sugar 2 tablespoons all-purpose flour Preheat oven to 350 degrees.

Unroll one ready made pie crust and line a 9-in pie plate, flute edges. In a medium bowl beat eggs and add corn syrup, lemon peel, lemon juice and melted butter. Mix well. In another bowl combine sugar and flour, mix well and stir into the egg mixture. Pour mixture into lined pastry dish. Bake for 50 minutes.

Chill in refrigerator. Dollop with cool whip and serve.
Fudge Ribbon Pie 1 box of pillsbury ready made pie crust 1 qu art, pink peppermint ice cream, softened 1 tablespoon peppermint stick candy, crushed Fudge Sauce 2 tablespoons butter 2 squares unsweetened 1 cup sugar 2/3 cup evaporated milk 1 teaspoon vanilla Peppermint Meringue 3 eggs whites 1/2 teaspoon vanilla 1/4 cream of tartar 6 tablespoons sugar 3 tablespoons peppermint stick candy, crushed Preheat oven to 475 degrees. Unroll one ready made pie crust and line a 9-in pie plate. Bake until golden brown. Remove from oven and let cool.

Fudge sauce - In a saucepan on low heat combine butter, chocolate, sugar and milk. Cook and stir until thick and bubbly. Add vanilla and chocolate. Let cool. Peppermint meringue - In a bowl beat egg whites, vanilla and cream of tartar until soft peaks form and all the sugar is dissolved. Fold in 3 tablespoons of candy.

On the bottom of the pastry dish, spread 1 pint of ice cream. Cover the ice cream with half of the fudge sauce. Freeze until firm. Repeat layers of ice cream and fudge sauce. Freeze until firm. Spread peppermint meringue over chocolate layer to the edge of the crust.

Sprinkle with 1 tablespoon of candy. Bake for 5 to 6 minutes or until meringue is golden brown. Dutch Apple Pie With Lattice Top 1 box of pillsbury ready made pie crust 6 large granny smith apples, cored and sliced 1 cup of brown sugar 2 tablespoons of all-purpose flour 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 tablespoon butter 1/2 cup whip cream Lattice Top: Unroll pie pastry and slice into14 strip pieces Preheat oven to 400 degrees. Unroll one ready made pie crust and line a 9-in pie plate. In a mixing bowl combine apples, sugar, flour, nutmeg, whip cream and cinnamon. Pour into pastry lined pie plate.

For Lattice Top: Place seven pastry strips across filling leaving 1/2 inch space in between. Weave first cross strip through center. Fold back alternate strips each time you add a cross strip. Trim the bottom crust 3/4 to 1 inch beyond the edge of the pie plate. Fold lower crust over the lattice strips. Seal and flute the edges.

Bake for 30 to 40 minutes or until apples are tender and crust is golden brown.
Ice Cream Pie 1 box of pillsbury ready made pie crust 1 1/2 quart ice cream, softened Preheat oven to 350 degrees. Unroll one ready made pie crust and line a 9-in pie plate. Bake until golden brown. Remove from oven and let cool. Spread and fill pastry dish with ice cream evenly.

Wrap dish with aluminum foil folding edges under to seal. Freeze. Serve with fruit and whip cream.
Deep Dish Apple Pie 1 box of pillsbury ready made pie crust 10 cups granny smith apples, pared and thinly sliced 1 cup brown sugar 1 tablespoon all-purpose flour 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 1/4 teaspoon sea salt 3 tablespoons butter 1 12x8x2 baking dish Preheat oven to 400 degrees. Place apples in baking dish. In a mixing bowl combine sugar, flour, cinnamon, nutmeg and salt.

Sprinkle mixture over apples, turn lightly. Dot with butter. Unroll pie pastry and roll into a rectangle shape being sure to roll pastry to inch longer and wider than the baking dish and place over apples. Flute edges and cut slits in top of crust to allow steam to escape. Brush the crust with milk and lightly with sprinkle sugar.
Cherry Crunch Pie 1 box of pillsbury ready made pie crust 1 tablespoon brown sugar 2 tablespoons all-purpose flour 2 cans pitted tart red cherries 1/2 teaspoon almond extract 2 tablespoons vegetable oil 1/4 teaspoon sea salt Preheat oven to 400 degrees.
Cherry Crunch Pie 1 box of pillsbury ready made pie crust 1 tablespoon brown sugar 2 tablespoons all-purpose flour 2 cans pitted tart red cherries 1/2 teaspoon almond extract 2 tablespoons vegetable oil 1/4 teaspoon sea salt Preheat oven to 400 degrees.

Unroll one ready made pie crust and line a 9-in pie plate. Drain cherries, reserving 3/4 cup of juice. Add cherries to reserved juice. In a saucepan on medium heat combi ne sugar, extract, salt, oil and flour. Add cherries with the reserved juice. Stir and cook until mixture thickens and bubbles.

Pour cherry mixture into pastry lined pie plate. Unroll second pie crust and place over cherry mixture, cut slits in top of crust to allow steam to escape. Seal and flute edges. Bake for 30 minutes or until crust is golden brown.
Strawberry Glaze Pie 1 box of pillsbury ready made pie crust 1 cup water 6 cups medium size strawberries 1 cup sugar 3 tablespoons cornstarch Red Food Coloring Preheat oven to 425 degrees. Unroll one ready made pie crust and line a 9-in pie plate and dot with butter.