2011 Memorial Day Picnic Pie Recipes
Banana Cream Pie
3 cups fat free milk
1 large box of cooking style Jello brand vanilla pudding
2 bananas, sliced and coated with lemon juice
1 graham cracker pie crust
Cook pudding per box instructions. Let cool a little.
Line pie crust bottom and sides with one layer of banana slices.
Fill with warm pudding.
Top the pudding pie with remainder of banana slices.
Cover with palstic wrap and refrigerate til the big contest!
Oreo Creme Pie
2 pkg. (3.4 oz. each) JELL-0 Oreo flavor instant pudding
2 1/2 C. cold milk
1 tub (8 oz.) COOL WHIP whipped topping thawed
1 Oreo pie crust (sold alongside pre-made graham cracker crust)
3 Oreo cookies crumbled
Beat pudding mixes and milk with whisk 2 minutes. Stir in half of the Cool Whip. Pour into crust. Refrigerate 4 hours or until firm. Top with remaining Cool Whip and crumbled Oreos.
Double-Bottom Blueberry, Lemon and Pecan Pie
From the Pillsbury website
Prep Time: 40 Min
Total Time: 2 Hr
2 pie crusts, hand made by your sister
1/3 cup sugar
2 ½ teaspoons ground cinnamon
¼ cup butter
¾ cup coarsely chopped pecans
3 cups fresh or frozen blueberries
½ teaspoon finely grated lemon peel (from 1/4 medium lemon)
¼ cup fresh lemon juice (from 1/2 medium lemon)
1 teaspoon quick-cooking tapioca
2 tablespoons sugar
¾ cup lemon pie filling (from a can)
Lemon slices, if desired
Pecan halves, if desired
Heat oven to 425°F. Unroll 1 pie crust in ungreased 9-inch pie plate. Press firmly against side and bottom.
In small bowl, mix 1/3 cup sugar and the cinnamon until well blended. In medium microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. With pastry brush, brush melted butter on side and top edge of pie crust. Sprinkle buttered areas of crust with sugar mixture. Stir remaining sugar mixture and the chopped pecans into remaining melted butter until pecans are well coated. Sprinkle pecan mixture into crust-lined pie plate. Top with second crust; trim and flute edges. Prick top crust several times with fork. Bake about 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
In 1-quart saucepan, mix 1 cup of the blueberries, the lemon peel, lemon juice, tapioca and 2 tablespoons sugar. Using potato masher or fork, mash blueberry mixture well. Cook over medium-low heat about 15 minutes, stirring constantly, until thickened. Stir in remaining 2 cups blueberries. Spread lemon pie filling evenly over top of cooled pie. Pour blueberry mixture on top. Refrigerate until ready to serve. Garnish with lemon slices and pecan halves. Cover and refrigerate any remaining pie.
Caramel Apple Pie
3/4 C. sugar
3 Tbsp. flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
6 to 7 C. sliced, peeled, tart apples
3/4 C. Marzetti's caramel apple dip
pastry for a double crust pie
Mix sugar, flour, cinnamon, nutmeg and salt. Combine apples with cinnamon mixture and toss to coat. Heap apples into 9 inch pastry lined pie plate.
Spread caramel on top of apples. Cut 4 slits, or cut 4 pretty ovals into top pie crust, place on top of apples and crimp edges to seal pie. Brush egg wash all over top of pie and sprinkle top of pie generously with sugar.
Cover edges of pie with strips of foil to prevent browning. Bake pie at 425 degrees on a cookie sheet for 50 minutes. Remove foil from edges of pie during last 5 minutes of baking.
Strawberry Rhubarb Pie
*this recipe will be posted no later than June 3rd. Please check back.