I know that this time of year there are ao many pumpkin-related recipes going around but Pumpkin Pie is a big tradition around here so I wanted to share our recipe. You can put this into a store-bought pie shell or try your hand at a made scratch from pie crust as well.
**Special thanks to my son-in-law @moments2lifephotography for the amazing cover photo! Continue reading “Pumpkin Pie Filling From Scratch”
Coconut is one of my favorite flavors and I’ve been severely deprived lately. That changed over the 4th of July week though when I made this delicious pie. I didn’t pay attention and made too much filling … Oops! This recipe should be just enough for an 8 or 9-inch pie though.
I have been ‘cheating’ and using the store-bought pie crusts from the dairy section but nobody has complained yet. You could also use a graham cracker crust or one of the vanilla crumb crusts I’ve seen at some stores. Continue reading “Nanny’s No Bake Coconut Cream Pie”
Ohhh my! This recipe came to mind when I was posting the Blueberry Pie Filling recipe. This recipe was given to meal a while back when I lived in NC. A dear lady would always bring this to our church dinners and it never lasted long.
I haven’t made this in several years but I will have to add it to my meal plan soon! (I’m all out of blueberries or I’d make it right now. Continue reading “Blueberry (or Cherry) Yum-Yum”
I love chocolate in almost any way shape or form and German Chocolate Cake is one of my favorites. A few years ago a friend of mine passed along a recipe for German Chocolate Pie and I was in love. I tweaked the original recipe a little and this is what I came up with.
German Chocolate Pie
Ingredients:
Directions:
Preheat oven to 325.
Line a pie plate with the pie shell. Set to the side.
Mix remaining ingredients together.
Pour into the pie shell.
Bake for 45 – 50 minutes.
I have no idea where I came across the original recipe. I have changed a few things around since I first found it though. This is something I make when I have buttermilk leftover from another recipe.
I use one 9-inch deep-dish but you could probably use 2 smaller pie pans but the pies would be a bit thinner. Continue reading “Southern Buttermilk Pie”
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