Category Archives: Pies

Cousin Lorinda’s Pumpkin Pie

Lorinda’s Pumpkin Pie

  • 1 Can of Pure Pumpkin (or if you use real pumpkin, use 15 ounces)
  • 1 Can of Evaporated Milk
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 Pie Crust

Combine all dry ingredients and then beat  in the eggs.  Stir in the pumpkin, and gradually stir in the evaporated milk.  Pour into pie shell and bake on 425 for 15 minutes.  Reduce heat to 350 degrees and bake an additional 40-50 minutes

Cousin Lorinda’s Peanut Butter Pie

Lorinda’s Peanut Butter Pie

  • 3 Ounces of Cream Cheese
  • 1 Cup Confectioners’ sugar
  • 1/2 Cup Peanut Butter
  • 1/4 Cup Evaporated Milk
  • 1 1/2 Cups Cool Whip
  • One Graham Cracker Crust (If you use the larger crust then double the recipe)

Whip the cream cheese until fluffy, then beat in the sugar and peanut butter.  Slowly add the milk, blending well.  Fold the Cool Whip into the cream cheese mixture and spoon this into the pie crust.  Sprinkle with peanuts if desired.

Lemon Icebox Pie

I have made a few different recipes for lemon icebox pie lately and decided to post the combination I prefer on my blog.  The recipe makes two pies and there should be some filling left over, so be careful NOT to overflow the piecrust.

Either use two deep-dish piecrusts and cook per package instructions and cooled or use  two graham cracker crusts.  I used the regular pie crusts because I was out of graham crackers and graham cracker crusts both today.

two – 8 oz packages cream cheese softened

1 cup sugar

one – 12 oz can lemonade concentrate (set it out long enough so that it will blend well and not be too chunky)

two – 14 oz cans sweetened condensed milk

zest of lemon (optional, but GOOD!!!)

two – 8 oz cool whips (or one 16 oz cool whip divided in half) at refrigerator temperature

In mixing bowl on high speed, blend cream cheese and sugar until lightly fluffy.

Gradually add the lemonade concentrate and sweetened condensed milk on medium speed until well blended.

If adding zest, do so at this time.

With stirring spoon, fold in 8 oz cool whip until well blended.

Pour into pie crusts until level.  Do not overfill.  There will be approximately a small bowl full left over.

Put in freezer to set.  To decorate, use the remaining 8 oz cool whip.  I used a cake decorating bag and tip for the pie in the picture, but you can just scoop it on in dollops if you do not want to make it fancy.

Keep in freezer until served.

Nana’s Pumpkin Pie

1  1/2 cups pumpkin

3/4 cup sugar

1/2 tsp salt

1 to 1  1/4 tsp cninamon

1/2 to 1 tsp ginger

1/4 to 1/2 tsp nutmeg

1/4 to 1/2 tsp cloves

2 slightly beaten eggs

1  1/4 cups milk

1  6-oz can (2/3 cup) evaporated milk

1   9″ unbaked pastry shell

Thoroughly combine pumpkin, sugar, salt, spices.  Blend in egg, milk and evaporated milk.  Pour into pastry shell.  Bake at 400 degrees 50 min. or till knife inserted halfway between center and edge comes out clean.

Let cool.