Shared this recipe number of years ago, and it was served on so many KT'ers Thanksgiving table that year. I'll share again :o)

Fudge Pie

1 stick butter
1 cup sugar
1/4 cup flour
1/4 cup cocoa
2 eggs
1 tsp vanilla
1 unbaked pie crust

melt butter, stir in remaining ingredients. Pour into unbaked regular pie crust.
bake 325º for 35-40 minutes
Let it cool completely before cutting.

Do not test with a toothpick as pie is fudgie Mine bakes in 30-35 minutes.

You will think its not done, but it is. It looks like the
middle has fallen, That's the way it is supposed to look.

{{gwi:1574897}}

This post was edited by glenda_al on Mon, Nov 11, 13 at 11:37

Glenda! you beat me to it. That is exactly the recipe I would've posted. Ah, we are typically Southern, aint we?

;)

The other pointer is to wait until it has cooled... or you'll get a puddle of pie, instead of a piece of pie.

rob, one year, when the recipe was first posted, there were at least 30 KT'ers that made the fudge pie recipe for Thanksgiving :o)

Heck, my family has been making that pie since before I was born! Good stuff.

_______________________________
Ok, so here's my next best secret. A way to doctor an apple pie that is quite delicious (sorry oj, didn't mean to use that other phrase). Hubby did this one year for Thanksgiving for his family. I think he and I ate that entire pie.

Ruby Tuesday's Apple Pie

Ingredients:
1 (9") frozen deep-dish apple pie (double crust or old-fashioned)
1 stick butter
1 cup brown sugar, divided (packed also)
3 1/2 teaspoons cinnamon, divided
1/4 teaspoon allspice
1/4 teaspoon cloves
1 1/2 teaspoon lemon juice
3/4 cup flour
1/2 cup sugar
10 tablespoons frozen butter (see Note)
1 1/3 cup chopped walnuts
ice cream (optional)

Directions:
Let pie thaw at room temperature for 30 to 45 minutes. Preheat oven to 350F.

In a small saucepan, melt butter over medium heat. Add 1/2 c. brown sugar, 1 1/2 tsp. cinnamon, allspice, cloves and lemon juice. Stir until well blended and sugar is melted, about 3 minutes.

Make an X in the center of the top crust of the pie and fold back the crust. Pour the butter mixture evenly into the pie and then replace the crust. Leave 4 vent holes, sealing the rest of the pastry. (You may need to dampen your fingers to seal the pastry.)

Bake for 30 minutes. Remove from the oven and set aside. Reduce heat to 325F.

Prepare topping. Grate frozen butter into a medium-sized bowl. Toss the grated butter with flour, remaining sugars, remaining cinnamon and walnuts. Carefully wrap an aluminum foil band around the edge of the pie, creating a lip to hold topping. Sprinkle topping evenly over pie. Bake for 30 to 40 minutes. Let rest for 10 minutes then serve with ice cream, if desired.

Recipe Location: http://www.cdkitchen.com/recipes/recs/527/Ruby_Tuesdays_Apple_Pie35619.shtml
Recipe ID: 31734
Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!

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Here is a link that might be useful: CD kitchen applepie

This post was edited by rob333 on Wed, Nov 13, 13 at 7:48

please tell me how much butter is a stick, we do not get our butter like in Canada where I live. thank you.

There are:

8 tablespoons
1/2 a cup
4 ounces
113.398 grams

whichever measure you prefer. :)

I make Ina's Apple Crostata pie. It's a free-form shell which suits me just fine. Baked by itself, on a cookie sheet. It uses all butter which makes for a very flaky, rich crust. I also use half and half butter and lard sometimes.

I made this just last week, and we devoured it!

Here is a link that might be useful: Ina Garten's Apple Crostata

This is so good and so easy. Used to take to work Christmas buffets.

Cranberry pie

1 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
2 cups cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted
2 eggs
1 teaspoon almond extract

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Grease one 9 inch pie pan.

Combine the flour, sugar, and salt.

Stir in the cranberries and the walnuts, and toss to coat.

Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick.

Spread the batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean.

Lemon Pie
2 cups water in a microwave safe bowl
1 cup sugar
1/4 cup cornstarch
Mix together with a whisk and Microwave for 6-8 minutes stirring every 2 minutes. It should be clear and thick. Add:
4 egg yolks and 1/3 cup lemon juice We use Reallemon.
Microwave another 2 minutes and pour into a baked pie shell. Top with meringue making sure it is sealed to the crust. Bake about 13 minutes in a 450 degree oven or until color desired. Enjoy

Glenda, that cranberry pie looks very intereresting ... do you think you could slice and then freeze ?.. I do not think hubby would agree with me... and would be tempted to finish myself........

cheri, I'm sure it freezes quite well.

When I used to make it, I cooked it in a square pyrex dish. People would use a spoon to spoon the pie out instead of cutting. Then top it with ice cream or whipping cream.

It is really good.

I love Glenda's fudge pie and it's so easy it may be one dessert I make for T-giving. This one is also on the short list along with the trifle and a few other things. I wish I could make up my mind! I love this because I love meringues. I think if I make it I'll leave out the hazelnuts or chop them.

CHOCOLATE ANGEL PIE (RecipeLink)

MERINGUE PIE SHELL:
4 egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
2 drops red food coloring
1 cup sugar
1/3 cup hazelnuts, lightly toasted

FILLING:
3 tablespoons cornstarch
1/4 cup sugar
1/2 teaspoon salt
1 1/2 cups milk
6 ounces semisweet chocolate, finely chopped
1 1/4 cups heavy (whipping) cream
1 cup whipped cream, sweetened (for garnish)

PIE SHELL:
Preheat oven to 200 degrees F. With mixer at high speed beat together egg whites, salt and cream of tartar until foamy. Add food coloring. Beat in 1 cup sugar, 1 tablespoon at a time, until stiff peaks form.

Using spoon or pastry bag with star tip spread or pipe meringue into bottom and sides of 9-inch pie pan, building up rim 1-inch above pan. Bake 1 hour or until meringue is set. Turn off oven; let meringue stand in oven until dry, at least 2 hours.

FILLING:
In saucepan combine cornstarch, 1/4 cup sugar and salt. Stir in milk until well combined. Over medium heat bring mixture to a boil, stirring constantly. Continue cooking, stirring, 1 minute. Remove from heat, Stir in chocolate until melted and mixture is smooth. Cover surface or filling with plastic wrap; let cool.

Beat 1 1/4 cups heavy cream until stiff peaks form, gently fold into chocolate mixture. Spoon into meringue shell. Chill until firm, about 30 minutes. Garnish with whipped cream. Makes 8 servings

A simple, no bake is Frozen Margarita Pie. With Tequilla!

Here is one I made for my family reunion & it was the first dessert finished. It is real simple

Farmhouse Strawberry Pie
Ingredients:
1 frozen (9 inch) pie crust or make your own (I used a deep dish)
1 cup of water
1 cup of sugar
3 tbsp. cornstarch
1/4 cup of strawberry gelatin powder (I used 2 boxes of strawberry jello
1 pint of fresh strawberries,hulled & sliced ( I used a pound)

Directions
Prebake pie crust according to directions on package.Cool to room temperature. If you are using your homemade pie crust bake as your recipe calls for.

Wash & hull strawberries
Then cut them in half (I cut my into 4ths because they were big)

In a sauce pan over medium-high heat add water, sugar, cornstarch, & strawberry jello. Whisk together until thoroughly mixed.

Whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come to a gentle boil. Remove pan from heat & allow glaze to cool. I put my pan in the sink that I had filled half way up with ice water to cool it faster. Whisk it occasionally as it cools. It will be thick but pourable..

Add your strawberries to cooled pie crust & pour the strawberry glaze over the strawberries making sure to get into every nook & cranny of the strawberries.

Put pie in fridge for at least 2-3 hours before serving. Top with a squirt of Redi-Whip or a dollop of homemade whip cream.

It is yummO

This is our family's favorite butterscotch pie. I will be baking it for Thanksgiving for son in law Kevin's birthday which is two days later. I found this recipe online some years back.

Joelean's Butterscotch Pie

Ingredients

1/4 cup real butter
1 cup light brown sugar, firmly packed
4 tablespoons flour ( fresh)
2 cups whole milk
3 large egg yolks, separate eggs ( reserve whites for meringue topping)
1/2 teaspoon pure vanilla extract
1 pinch salt
1 (9 inch) pie crusts, prepared ( baked and cooled)
meringue SEE RECIPE BELOW
3 large egg whites ( reserved from pie filling recipe)
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar

Directions

Preheat oven to 350°.
Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Cook 2-3 minutes longer on low-medium heat, and then remove from fire.
Beat egg yolks.
In separate large bowl, mix flour with 1/2 of milk, until smooth. Then add beaten egg yolks and salt and mix well. Blend remaining milk with this mixture.
Add flour mixture to saucepan with sugar/butter mixture and cook on low/medium heat until thickened (anywhere from 30-45 minutes), stirring CONSTANTLY.
Remove from heat and blend in vanilla extract. Stir CONSTANTLY until well blended and slightly warm and then pour into a prepared (baked) 9" pie crust.
Top pie with meringue (recipe to follow).
After meringue is spread on top, Bake at 350° for 12 to 15 minutes, or until meringue is golden. Cool for 10-15 minutes.
MERINGUE: 3 egg whites (reserved from pie filling recipe), 1/2 teaspoons vanilla, 1/4 teaspoons cream of tartar, 6 tablespoons granulated sugar.
With a mixer, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.

Directions

Spread meringue over slightly warm filling, sealing to edge of crust. (Then bake and cool as directed above.).

Sue

Pecan Pie

My friend Sue Thornton gave me this recipe in the very, very early l960s. I have used it ever since.

1/2 cup sugar
1T sifted flour
Dash salt
1/2 cup butter
3 eggs
1 cup white Karo syrup
1 t vanilla
1 1/2 cups pecans

Mix sugar, salt and flour thoroughly. Cream butter with sugar mixture. Add Karo and eggs and beat. Add pecans. Bake at 425 for 10 minutes. Reduce heat to 325 and bake for another 45 minutes.

Luby’s Hawaiian Delight Pie

Recipe By :LUBY'S 50TH ANNIVERSARY RECIPE COLLECTION

1/3 Cup Butter or Margarine -- melted
1 1/2 Cups Sugar
3 Eggs
2 Tablespoons Flour
2 Tablespoons Cornmeal
1 1/4 Cups Crushed Pineapple -- canned, drained
1 1/4 Cups Coconut Flakes
1 Teaspoon Vanilla
1 9 Inch Pie Shell -- unbaked

Heat oven to 350°.

In bowl, beat together butter, sugar, eggs, flour and cornmeal until well blended. Add pineapple, coconut and vanilla. Mix well. Pour into pie shell.

Bake 45 minutes or until wooden pick inserted in center comes out almost clean (filling will be very moist). One 9 inch pie.

Are you all familiar with Grant Wood's American Gothic painting? Well, a lady lives in the house that is pictured in that painting and she makes and sells pies from the house during the summer months. She now has a pie cookbook out which pictures the house in the background. If any of you are interested in getting one of these cookbooks, she is on Facebook (Beth Howard) and you could order one from there...she is also selling vintage looking aprons like the one she is wearing. I hope this isn't considered spam because I just live in the area and have nothing to do with any of these sales...but, she makes wonderful pies.

Hoosier Sugar Cream Pie

Ingredients:
1 (9 inch) pie crust, baked
8 tablespoons flour
3/4 cup white sugar
4 tablespoons butter,
melted
2 1/4 cups half-and-half or evaporated milk
1 teaspoon vanilla extract
2 tablespoons butter,
melted
1/2 teaspoon ground nutmeg
Directions:
1. Mix flour and sugar. Add 4 tablespoons butter and half and half. Cook, stirring constantly, until thick and creamy. Add vanilla. May be made in the microwave oven.
2. Preheat oven broiler to high.
3. Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with nutmeg. Put in oven at 400 F. and bake for 15 min.--watch it carefully as it doesn't take long. Refrigerate

There are many versions on the internet. This is one I use most of the time.

Sue

This is easy and pretty good for a change of pace.

Pumpkin Ice Cream Pie

1 pint of vanilla ice cream
2 cups of pumpkin
1/2 cup of sugar
1/2 teaspoon of salt
1 teaspoon of cinnamon
1 teaspoon of cloves
1 teaspoon of vanilla

Mix pumpkin, sugar spices and vanilla. Fold mixture into softened ice cream. Pour into baked pie shell. Cover and freeze for 4 hours before serving.

Mince and Apple Pie

1 9-inch pie crust (make your own or use a store-bought refrigerated variety)
Nonstick cooking spray
3 eggs
1/2 cup sugar
1 cup corn syrup (dark or light - we prefer light)
1/4 cup melted butter
1/2 teaspoon salt
1 cup chopped pecans
2 cups mincemeat pie filling
1 21-ounce can apple pie filling
1 cup walnuts (we prefer pecans)

Preheat oven to 350 degrees.

Coat a 9-inch pie pan with nonstick cooking spray and place rolled-out dough in the pan, crimping the edges and pricking the bottom with a fork.

Beat eggs, sugar, syrup, melted butter and salt. Stir in pecans, and pour into pie shell.

Bake 30 minutes.

Remove from oven and spread a layer of mincemeat pie filling on top of pecan layer. Spoon apple pie filling onto mince layer and spread evenly. Break up walnuts and sprinkle on top of apple layer.

Bake for another 30 minutes.

I posted this one a while back. This is a sugar free version of pecan pie and it is wonderful you will never taste the difference.
But I would label it sugar free for those that prefer to avoid splenda.

Sugar free Pecan Pie

1 cup sugar free honey
1cup splenda
1tsp vanilla
1 9” deep dish pie shell
3 eggs
2 tbs butter
1 ¼ cup pecans

Pre heat oven to 350
In a large bowl combine the honey, eggs, splenda, butter and vanilla until well blended.
Stir in pecans and pour into deep dish pie shell.
Bake for 50-55 minutes or until knife inserted in center comes out clean.
Let cool
Top with dab of cool whip light if desired.

We found the sugar free honey at walmart where the regular honey is. It really looks and tastes like real honey.
HoneyTree's Sugar Free Imitation Honey, 12 oz
that is what it looks like if you are hunting that honey

A couple more good ones

New Orleans Praline Pie

Ingredients: 1 Cup Chopped Pecans
2 Tbsp. soft butter or margarine
1 Tablespoon lemon juice
1 Cup Firmly Packed Brown Sugar, divided
2 Pkgs. (8 oz.) cream cheese, room temp.
1 9 Refrig. pie crust
1 Tsp. Brandy Extract
2 eggs
1 Tsp. Vanilla Extract
1 Cup Whipping Cream

Procedure: In a small bowl mix together 3/4 cup pecans, the butter and 1/4 cup brown sugar. Place pie shell in 9” pan and flute edges if desired. Spread pecan mixture evenly in bottom of pie shell. Bake in preheated 4250 oven for seven minutes. Remove and set aside. In electric mixer, beat together cream cheese, 1/2 cup brown sugar, eggs, lemon juice and extracts. Pour into pie shell over pecan mixture. Bake at 425 F for 25 minutes or until center of filling is set. Cool then chill in refrigerator for one hour. Meanwhile, whip cream in small bowl of electric mixer until stiff then whip in remaining 1/4 cup brown sugar. Spread whipped cream over top of cooled pie and sprinkle with remaining 1/4 cup pecans. Chill at least two hours longer.

This one is from a great cookbook that my home town church sold years ago. Everything in that book is great.

Chocolate Banana Coconut cream pie

1 9in deep dish pie crust
1 T milk
1 T butter
½ cup semi sweet chocolate chips
2 bananas sliced
1 ½ c cold milk
1 (4oz) pkg. Instant vanilla pudding
1 ½ cup flaked coconut
1 ½ cup cool whip
1/2cup toasted coconut

Bake pie crust as directed on package. Melt 1 T milk, butter, and chocolate chips in microwave fro 1 ½ mins on high. Stir chocolate until completely melted. Spread chocolate evenly over bottom of pie crust. Layer bananas over chocolate. In large bowl mix 1 ½ cup milk and pudding wth wire whisk for 2 minutes. Stir in 1 ½ cup flaked coconut. Spoon over sliced bananas. Spread cool whip evenly over pudding and top with toasted coconut. Chill 4 hours.

We love the key lime pie at Pappadeaux's, here is their recipe.

Pappdeaux’s Key Lime Pie with raspberry sauce

***Filling***

* 8 ounces Cream Cheese (softened)
* 1 can Sweetened Condensed Milk
* 2/3 cup Cold Water
* 3 Egg Yolks (beaten)
* 1/8 teaspoon Salt
* 1/2 cup Flour
* 5 tablespoons Rose's Sweetened Lime Juice
* 5 tablespoons Key Lime Juice or Reconstituted Lime Juice
* 1 teaspoon Lime Zest (very fine)

***Pie Crust***

* 3/4 cup Graham Cracker Crumbs
* 1 cup Ground Pecans ( finely ground )
* 3 tablespoons Sugar
* 1/2 teaspoon Cinnamon
* 4 tablespoons Butter Melted

***Raspberry Sauce***

* 3/4 cup Raspberry Preserves
* 1/4 cup Water

For Filling: Beat cream cheese until light and fluffy add sweeten condensed milk, beat mixture until completely blended. Use a 2 quart sauce pan to whisk egg yolks with water, add salt and flour. Stir constantly, completely mixing flour into liquid. Add lime zest, Roses Lime Juice and Key Lime juice. On low heat, or in a double boiler, whisk the egg mixture and stir constantly until mixture thickens, resembling pudding in texture and thickness.

When egg and flour mixture is thickened add cream cheese. Whisk constantly taking care not to scorch the bottom of pan. Stir until pie filling starts to thicken and is completely mixed. When the filling is thick pour into the prepared pie shell. Chill pie serveral hours before serving.

For Crust: Mix all together in a bowl, add melted butter blend well. Press into a buttered pie pan. Place in a preheated at 350 degrees oven for 7 - 10 minutes. When crust is slightly golden remove from oven and cool.

For Sauce: Mix in sauce pan until preserves reaches boiling point. Simmer for 4 minutes remove and pour through a fine strainer removing seeds and chill. Sauce may be used to garnish pie when served.

I've had this recipe for many years and made it often.

I guess strawberries are pretty much out of season now, but keep it handy; they will be back.

Quick and easy and really good.

SHONEY'S STRAWBERRY PIE

1½ cup water
¾ cup sugar
2 Tbs cornstarch
1 (3.oz ) pkg strawberry Jello

Stir water, sugar and cornstarch together and cook until it boils and becomes clear. Add Jello after cooling. Pour over sliced strawberries in baked pie shell. Serve with whipped cream.

Sue