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Recipes

RcpCardNORTH POLE CHERRY PIE
RcpCardOHIO SOUR CHERRY PIE
RcpCardORANGE FREEZE PIE
RcpCardPARTY MERINGUE PIE
RcpCardPEACH PIE
RcpCardPEACH SKILLET PIE
RcpCardPEANUT BUTTER CHIFFON PIE
RcpCardPEAR PIE
RcpCardPECAN PIE-BEVERLY'S
RcpCardPERFECTION PECAN PIE
RcpCardPHILADELPHIA APPLE PIE
RcpCardPIE CRUST
RcpCardPIER HOUSE KEY LIME PIE
RcpCardPINEAPPLE CREAM PIE
RcpCardPOTATO AND BACON PIE
RcpCardPUMPKIN CHEESECAKE PIE
RcpCardPUMPKIN CREAM PIE
RcpCardPUMPKIN GINGERSNAP PIE
RcpCardPUMPKIN PRALINE PIE
RcpCardPURPLE PLUM CHIFFON PIE
RcpCardRASPBERRY TART
RcpCardRASPBERRY YOGURT PIE
RcpCardRED, WHITE & BLUE AMERICAN PIE
RcpCardRHUBARB CUSTARD PIE WITH CRUMB TOPPING
RcpCardRIBBON STRAWBERRY PIE
RcpCardRITZ PECAN PIE
RcpCardROCKY ROAD PIE
RcpCardSCOTCH APPLE PIE
RcpCardSECOND HARVEST THANKSGIVING PUMPKIN PIE
RcpCardSHOO FLY PIE
RcpCardSOUR CREAM PIE
RcpCardSOUR CREAM RAISIN PIE
RcpCardSPICY APPLESAUCE ICE CREAM PIE
RcpCardTHE 10 MINUTE GERMAN SWEET CHOCOLATE CREAM PIE
RcpCardTWINKIE PIE

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NORTH POLE CHERRY PIE

6 servings

1 quart vanilla ice cream
1 Baked 9" pie shell
1 cup cherry pie filling, 1 lb. 6 oz.


Spread slightly softened ice cream in pie shell and freeze.An hour before serving,spread filling over top.Return to freezer.Serve quickly.

Nutrition Facts
Amount Per Serving: Calories 407 - Calories from Fat 188
Percent Total Calories From: Fat 46%, Protein 6%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 9g, Cholesterol 44mg, Sodium 275mg, Total Carbohydrate 49g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 434 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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OHIO SOUR CHERRY PIE

6 servings

CRUST
2 1/4 cups all-purpose flour
1/2 teaspoon salt
5 ounces shortening, (Crisco), frozen
1/3 cup ice water
CHERRY FILLING
1/3 cup brown sugar
1/3 cup white sugar
1/2 teaspoon cinnamon
4 tablespoons cornstarch
1 1/2 cups cherry juice
3 pounds frozen tart cherries, (with sugar)
1 1/2 tablespoons shortening, (Crisco)
1 teaspoon almond extract
1 tablespoon vanilla extract
1/2 tablespoon milk
2 teaspoons sugar


For Crisco crust,combine flour and salt in food processor.Cut frozen Crisco shortening into chunks with knife and add to food processor.Process (pulse) until mixture forms fine crumbs.Add ice water while the machine is running and continue to run processor until dough forms on the blades.Remove and form dough into two balls.Cover and refrigerate for 30 minutes. Preheat oven to 425 degrees.For Sour Cherry Filling,combine brown and white sugars,cinnamon and cornstarch in saucepan.Add cherry juice and cook until mixture is thick and bubbly.Stir and boil the mixture for one minute.Add cherries and cook for one minute or until it starts to boil again.Remove from heat and add Crisco shortening and almond and vanilla extracts. Remove refrigerated dough.On lightly floured surface,roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted pie plate.Gently,ease dough into the pie plate, being careful not to stretch the dough.Trim edge even with pie plate. Spoon cherry filling into prepared pastry.Roll top crust the same way as the bottom.Brush top crust with milk and sprinkle lightly with sugar.Bake @ 425 degrees for 15 minutes.Reduce temperature to 350 degrees and continue baking for 25 minutes or until crust is golden brown.Serves 6 to 8.

Nutrition Facts
Amount Per Serving: Calories 649 - Calories from Fat 256
Percent Total Calories From: Fat 39%, Protein 5%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 4g, Cholesterol 0mg, Sodium 242mg, Total Carbohydrate 91g, Dietary Fiber 3g, Sugars 0g, Protein 8g, Vitamin A 732 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units


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ORANGE FREEZE PIE

8 servings

1 baked deep dish pie shell
1 package orange gelatin, 3 oz.
2/3 cup Boiling orange juice
1 cup softened vanilla ice cream
1 cup canned mandarin oranges, 11 oz, drained
1 cup whipped topping, thawed


Dissolve gelatin in boiling orange juice.Add ice cream by spoonfuls, blending until dissolved.Chill until slightly thickened.Stir in mandarin oranges.Fold in whipped topping.Pour into pie shell.Freeze until firm, about 2 hours.Remove from freezer 15 minutes before serving.

Nutrition Facts
Amount Per Serving: Calories 102 - Calories from Fat 41
Percent Total Calories From: Fat 40%, Protein 5%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 8mg, Sodium 23mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 460 units, Vitamin C 19 units, Calcium 0 units, Iron 0 units


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PARTY MERINGUE PIE

6 servings

1 package instant lemon pudding
2/3 cup sugar
2 1/4 cups water
3 egg yolks
2 tablespoons lemon juice
2 tablespoons butter or margarine
1 pie shell, Baked 9", cooled
3 egg whites
6 tablespoons sugar


Combine pie filling mix,2/3 cup sugar and 1/4 cup of water in saucepan.Blend in egg yolks and remaining water.Cook and stir over medium heat,until mixture comes to a full bubbling boil. Remove from heat.Blend in lemon juice and butter.Cool 5 minutes, stirring twice.Pour into pie shell. Beat egg whites until foamy throughout.Gradually beat in 6 tablespoons sugar and continue beating until mixture will form shiny peaks.Spread over pie filling.Bake @ 425 degrees for 5 to 10 minutes or until meringue is delicately brown.Cool at least 4 hour before cutting.

Nutrition Facts
Amount Per Serving: Calories 361 - Calories from Fat 147
Percent Total Calories From: Fat 41%, Protein 6%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 6g, Cholesterol 113mg, Sodium 254mg, Total Carbohydrate 48g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 301 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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PEACH PIE

6 servings

3/4 cup whole wheat pastry flour
1/4 cup soy bean flour
1/4 cup sesame seeds
1/2 teaspoon salt, and 1/2 teaspoon baking powder
1/3 cup Cold margarine
1/4 cup cold water
FILLING
6 ounces peach nectar
1 package unflavored gelatin, (scant)
1/3 cup orange juice concentrate
1/4 teaspoon vanilla
1 dash almond extract
1 cup plain lowfat yogurt
1 pound peeled and sliced * peach


* Save a few pieces for garnish Mix together flours,seeds,salt and baking powder.Cut in margarine with a pastry blender until mixture resembles large coarse crumbs. Sprinkle in water and stir with fork to make a ball.Turn out onto a floured board and shape into a ball,the flatten slightly.Wrap in plastic and chill for 1 hour.Roll out chilled crust to fit one 9" pie plate.Crimp edges and prick bottom and edges of pie crust with a fork.Bake in a preheated 450 degree oven for about 10 minutes or until golden brown.Cool thoroughly,then chill for 1/2 hour. Place the nectar in a small saucepan,and sprinkle in the gelatin. Let the gelatin soften for a few minutes,then heat the mixture,stirring it,until the gelatin is dissolved.Stir in the orange juice concentrate vanilla and almond extract.Chill the mixture until it is the consistency of raw egg whites,then whip the mixture with an egg beater or electric mixer until it is fluffy.Fold in yogurt and whip the mixture again.Arrange half the peach slices on the bottom of the chilled crust.Pour in two thirds of the yogurt mixture.Arrange another layer of peaches on top of this and pour in the rest of the yogurt mixture.Chill pie until it has set.If desired,garnish with reserved peach slices when it has nearly set.Makes a 9" pie.

Nutrition Facts
Amount Per Serving: Calories 293 - Calories from Fat 138
Percent Total Calories From: Fat 47%, Protein 12%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 3g, Cholesterol 2mg, Sodium 345mg, Total Carbohydrate 30g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 900 units, Vitamin C 27 units, Calcium 0 units, Iron 1 units


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PEACH SKILLET PIE

6 servings

1 stick pastry mix
6 fresh peaches
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 tablespoons butter


Mix pastry,according to directions on package.Roll out on lightly floured cloth covered board with flour covered rolling pin,large enough to line a 8" skillet or frying pan,allowing dough to hang over edge.Slice skinned peaches into pastry lined pan.Sprinkle with sugar,salt and cinnamon.Dot with butter.Fold the dough ever edge toward center,leaving a small space uncovered.Bake in 425 degree oven until fruit is bubbly and crust is browned,about 25 to 30 minutes.

Nutrition Facts
Amount Per Serving: Calories 135 - Calories from Fat 27
Percent Total Calories From: Fat 20%, Protein 2%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 8mg, Sodium 223mg, Total Carbohydrate 26g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 574 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units


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PEANUT BUTTER CHIFFON PIE

6 servings

1/2 cup sugar
2 teaspoons unflavored gelatin
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup water
1/2 cup peanut butter
2 slightly beaten egg yolks
1 teaspoon vanilla
2 egg whites
2 tablespoons sugar
1/2 cup whipping cream
1 ripe banana
1 9" baked, cooled pie shell


Mix first 4 ingredients together.Slowly,add water to peanut butter. Blend until smooth;stir in the egg yolks.Add the gelatin mixture.Cool and stir until mixture thickens slightly.Add vanilla and chill until partially set.Beat egg whites to soft peaks,add 2 tbsp. sugar beating to stiff peaks;fold into first mixture.Whip cream until stiff and fold into pie mixture.Slice banana,if desired,into pastry shell and top with the filling.Garnish with globs of whipping cream with a slice of banana in each glob.

Nutrition Facts
Amount Per Serving: Calories 470 - Calories from Fat 269
Percent Total Calories From: Fat 57%, Protein 9%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 10g, Cholesterol 96mg, Sodium 314mg, Total Carbohydrate 39g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 396 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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PEAR PIE

6 servings

2 1/2 tablespoons flour
3/4 teaspoon apple pie spice
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
4 cups peeled and sliced pears
2 pie crusts, Unbaked
6 tablespoons brown sugar
1 1/2 teaspoons vanilla extract
1 tablespoon margarine
1 tablespoon milk
brown sugar

Mix first four ingredients. Toss with pears.Place in prepared unbaked pie crust.Top with 6 tablespoons brown sugar,the vanilla extract and the margarine.Cover with second unbaked crust.Brush milk and a little brown sugar on top of crust.Bake 15 minutes in preheated 425 degree oven.Reduce heat to 350 to 375 degrees for approximately 25 to 30 minutes or until crust is browned.

Nutrition Facts
Amount Per Serving: Calories 434 - Calories from Fat 203
Percent Total Calories From: Fat 47%, Protein 4%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 5g, Cholesterol 0mg, Sodium 442mg, Total Carbohydrate 53g, Dietary Fiber 2g, Sugars 0g, Protein 5g, Vitamin A 104 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units


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PECAN PIE-BEVERLY'S

4 servings

3 each eggs
1/4 cup butter
1 cup white corn syrup
1 dash salt
1 cup pecans
1 each pie shell, Unbaked


Bake approx. 45 minutes 375 degree oven

Nutrition Facts
Amount Per Serving: Calories 580 - Calories from Fat 440
Percent Total Calories From: Fat 76%, Protein 7%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 49g, Saturated Fat 14g, Cholesterol 190mg, Sodium 513mg, Total Carbohydrate 25g, Dietary Fiber 2g, Sugars 0g, Protein 10g, Vitamin A 708 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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PERFECTION PECAN PIE

6 servings

CRUST
1 cup all-purpose flour
1/8 teaspoon salt
1/2 cup shortening, (Crisco)
3 tablespoons water
FILLING
1/4 cup softened butter or margarine
1 cup sugar
4 eggs
3/4 cup light corn syrup
2 teaspoons vanilla
1 1/4 cups pecan halves


Heat oven to 375 degrees.For crust,combine flour and salt.Cut in Crisco with pastry blender (or two knives) until flour is just blended into form of pea-size chunks.Add all of water.Toss lightly with fork until dough will form a ball.Press between hands to form 5 to 6" pancake. Flour rolling surface and pin lightly.Roll dough into circle and trim 1" larger than upside-down 9" pie plate.Loosen dough, carefully.Fold into quarters.Unfold and press into pie plate. Fold edge under.Flute as desired. For filling,cream butter and sugar in mixing bowl.Beat in eggs, syrup and vanilla.Stir in pecans.Pour filling into unbaked pie shell.Bake @ 375 degrees for 5 minutes.Reduce heat to 325 degrees. Bake for 45 minutes or until knife inserted in center comes out clean.Cool to room temperature before cutting.Makes one 9" pie.

Nutrition Facts
Amount Per Serving: Calories 783 - Calories from Fat 411
Percent Total Calories From: Fat 52%, Protein 4%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 10g, Cholesterol 162mg, Sodium 198mg, Total Carbohydrate 85g, Dietary Fiber 2g, Sugars 0g, Protein 8g, Vitamin A 530 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units


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PHILADELPHIA APPLE PIE

6 servings

PASTRY
1 1/2 cups flour
1 stick butter, cut in pieces
4 tablespoons ice water
1/4 teaspoon salt
cinnamon
FILLING
7 sliced apples
1 egg
1 cup sugar
1 1/2 cups sour cream
2 teaspoons vanilla
1/3 cup flour
1/8 teaspoon salt
TOPPING
1/3 cup brown sugar
1/4 pound Melted butter
1/3 cup granulated sugar
1 pinch salt
1/3 cup flour
1 teaspoon cinnamon
1 cup chopped walnuts


Crust: Combine flour,salt and butter in bowl.Cut butter into flour.Add ice water;toss to form ball.Roll out to fit 12" pie pan.Sprinkle with cinnamon.Bake @ 400 degrees for 20 minutes. Filling: Mix filling ingredients together.Fill shell.Bake @ 450 degrees for 10 minutes.Then @ 350 degrees for 40 minutes. Topping: Sprinkle over pie.Bake 15 minutes.

Nutrition Facts
Amount Per Serving: Calories 955 - Calories from Fat 398
Percent Total Calories From: Fat 42%, Protein 5%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 44g, Saturated Fat 17g, Cholesterol 105mg, Sodium 749mg, Total Carbohydrate 128g, Dietary Fiber 6g, Sugars 0g, Protein 11g, Vitamin A 1123 units, Vitamin C 15 units, Calcium 0 units, Iron 2 units


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PIE CRUST

20 servings

5 pounds flour
1 cup butter flavor shortening, (Crisco)
3 cups water
1/4 cup flour


Add water.Blend with a pastry blender.Should hold its shape when squeezed.Roll into 20 balls and wrap in wax or plastic paper.Drop in a sealable plastic bag for freezer.Makes 20 pie crusts. To Thaw: Put into a microwave on high for 20 to 30 seconds, turning over once during thawing process.Easy to roll out.

Nutrition Facts
Amount Per Serving: Calories 409 - Calories from Fat 10
Percent Total Calories From: Fat 2%, Protein 12%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 88g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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PIER HOUSE KEY LIME PIE

8 servings

4 separated eggs
1 cup sweetened condensed milk, 14 oz.
1/2 cup Key lime juice, or persian lime juice
1/2 teaspoon cream of tartar
1 graham cracker pie crust, 9"
MERINGUE
4 egg whites
4 tablespoons sugar


Preheat oven to 325 degrees.With an electric mixer,beat the egg yolks on high speed until thick and light in color.Turn off mixer and add the condensed milk,Mix on low speed.Still on low speed,add half the lime juice,cream of tartar and then the remaining lime juice.Mix until blended. Pour into prepared crust and bake for 10 to 15 minutes or until the center is firm and dry to the touch.Freeze for at least 3 hours before topping with meringue. To make meringue,heat the egg whites and sugar in the top of a double boiler,stirring frequently,to 110 degrees.Beat on high speed until stiff peaks are formed.Top the frozen pie and return it to the freezer until ready to serve.It keeps for several days.

Nutrition Facts
Amount Per Serving: Calories 194 - Calories from Fat 53
Percent Total Calories From: Fat 27%, Protein 16%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 119mg, Sodium 122mg, Total Carbohydrate 28g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 284 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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PINEAPPLE CREAM PIE

8 servings

1 10" baked pie shell
1 cup sugar
1/2 cup pineapple juice
4 separated large eggs
1 cup drained canned crushed pineapple in juice
1 cup whipping cream
2 teaspoons unflavored gelatin, mixed w/ 3 tbsp. of cold water (let thicken)


Combine 1/2 cup sugar with pineapple juice and slightly beaten egg yolks.Cook over very low heat until sugar is completely dissolved and custard coats spoon.Do not allow to boil;just simmer.Stir,continuously,while cooking.Add gelatin mixture to very hot custard and keep over low heat,stirring constantly,until completely melted.Remove from heat and pour into a large bowl. Add strained crushed pineapple to hot custard and blend well. Beat egg whites until they just cling to bowl,add other 1/2 cup sugar;beat only until blended.Pour egg whites,all at once, into hot custard and fold until well blended. Pour into cold baked pie shell.Let stand until cool,then put in refrigerator for several hours until cold.beat 1 cup whipping cream and put on pie.

Nutrition Facts
Amount Per Serving: Calories 387 - Calories from Fat 190
Percent Total Calories From: Fat 49%, Protein 7%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 10g, Cholesterol 147mg, Sodium 182mg, Total Carbohydrate 43g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 609 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


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POTATO AND BACON PIE

6 servings

1 pound chopped bacon
1 chopped onion
8 beaten large eggs
1 pound peeled and grated potato
2 3/4 cups Grated sharp cheddar cheese
1/2 teaspoon black pepper


Preheat oven to 350 degrees.Grease a 9 x 13" glass baking dish. Cook bacon and onion until bacon is crisp.Drain well.Combine eggs with potatoes and cheese.Mix in bacon.Pour,evenly,into baking dish.Bake about 45 minutes or until center is set.Serves 6 to 8.

Nutrition Facts
Amount Per Serving: Calories 551 - Calories from Fat 333
Percent Total Calories From: Fat 60%, Protein 23%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 18g, Cholesterol 360mg, Sodium 836mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 32g, Vitamin A 972 units, Vitamin C 22 units, Calcium 0 units, Iron 3 units


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PUMPKIN CHEESECAKE PIE

8 servings

CRUST
1 cup graham cracker crumbs
1/2 cup Ground pecans
2 tablespoons sugar
1/8 teaspoon ginger
1/4 cup melted butter or margarine
FILLING
3/4 cup firmly packed brown sugar
1 package cream cheese, 8 oz.
1 cup unsweetened pumpkin filling, 16 oz. can
1/2 cup heavy cream
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 dash black pepper
3 eggs
TOPPING
pecan halves
whipped cream, Sweetened


Crust: Mix all ingredients. Filling: Mix all ingredients and bake at 350 F for 45 minutes. Topping: Mix ingredients and cover pie

Nutrition Facts
Amount Per Serving: Calories 346 - Calories from Fat 187
Percent Total Calories From: Fat 54%, Protein 5%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 9g, Cholesterol 121mg, Sodium 322mg, Total Carbohydrate 35g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 7391 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


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PUMPKIN CREAM PIE

6 servings

2 cups milk
2 packages instant vanilla pudding mix
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 cup whipped topping, (Cool whip)
1 Baked 9", cooled pie shell


Combine milk,pie filling mix,pumpkin,spice and topping in a deep narrow bottom bowl.Beat at lowest speed of electric mixer for 1 minute.Pour into pie shell.Chill until set,at least 3 hours. Garnish with additional whipped topping and pecans,if desired.

Nutrition Facts
Amount Per Serving: Calories 258 - Calories from Fat 145
Percent Total Calories From: Fat 56%, Protein 8%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 7g, Cholesterol 11mg, Sodium 229mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 9218 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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PUMPKIN GINGERSNAP PIE

6 servings

1 1/2 cups half and half, or milk
1 package instant vanilla pudding mix
3 1/2 ounces whipped topping, (Cool whip)
1 cup pecans, and 1 cup gingersnaps
1/2 cup canned pumpkin
1 1/2 tablespoons pumpkin pie spice
1 graham cracker pie crust


Beat half and half cream and pie filling in a large mixing bowl with a wire whisk for 1 minute.Let stand 5 minutes.Fold in topping and remaining ingredients;spoon into crust.Freeze until firm.Let stand at room temperature for 10 minutes before serving to soften.Store leftovers in freezer.

Nutrition Facts
Amount Per Serving: Calories 279 - Calories from Fat 214
Percent Total Calories From: Fat 77%, Protein 5%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 9g, Cholesterol 22mg, Sodium 31mg, Total Carbohydrate 12g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 4936 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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PUMPKIN PRALINE PIE

6 servings

1 pie shell, 9" unbaked
1 cup canned pumpkin, 16 oz.
1 cup sweetened condensed milk, 14 oz. can
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
pecan halves
3 tablespoons dark brown sugar
3 tablespoons whipping cream


Preheat oven to 375 degrees.In large bowl,blend pumpkin,condensed milk,eggs,spices and salt;pour into pastry shell.Bake 50 to 55 minutes or until knife inserted near center comes out clean.Arrange pecans in circle on pie.In small saucepan,combine remaining ingredients;cook and stir until sugar dissolves.Simmer 5 minutes; remove from heat.Cool,5 minutes;spoon over pecans.Refrigerate leftover pie.Makes one 9" pie.

Nutrition Facts
Amount Per Serving: Calories 403 - Calories from Fat 173
Percent Total Calories From: Fat 43%, Protein 9%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 8g, Cholesterol 98mg, Sodium 469mg, Total Carbohydrate 49g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 9391 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units


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PURPLE PLUM CHIFFON PIE

6 servings

1 1/4 pounds fresh purple prune plum
1/4 cup water
1 cup sugar
1 tablespoon lemon juice
1 1/2 envelopes unflavored gelatin
1/4 cup water
2 egg whites
1 dash salt
1/2 cup whipped heavy cream
1 Baked (9") pie shell
whipped cream, for garnish


Wash;halve and pit plums.Place in large saucepan with 1/4 cup water. Cover and simmer over low heat until tender,about 10 minutes.Puree plum pulp and liquid in blender.Measure 2 cups puree,adding water if necessary.Add sugar and lemon juice.Stir until sugar is dissolved. Soften gelatin in 1/4 cup cold water.Dissolve over hot water.Chill until slightly thickened.Beat egg whites with salt until stiff,but not dry.Fold egg whites and whipped cream into plum mixture.Pile into pastry shell.Chill until firm.Garnish with whipped cream,if desired. Makes 1 ea 9" pie.

Nutrition Facts
Amount Per Serving: Calories 391 - Calories from Fat 176
Percent Total Calories From: Fat 45%, Protein 5%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 8g, Cholesterol 35mg, Sodium 273mg, Total Carbohydrate 48g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 384 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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RASPBERRY TART

1 servings

1 cup all-purpose flour
1 tablespoon granulated sugar
6 tablespoons cold butter
1 egg yolk
1 tablespoon lemon juice
3 tablespoons cornstarch
3/4 cup granulated sugar
1 cup fresh raspberry


In large bowl, stir together flour, sugar and salt. With pastry blender or food processor, cut in butter till it resembles tiny peas. In small bowl & using fork, stir together egg yolk, lemon juice and 1 Tbsp water; sprinkle over flour mixture. Stirring with fork, add a little more water if necessary to hold dough together. Using hands, gently shape pastry into ball. Press dough 1/8" thick into flan pan. Refrigerate while making filling. Filling: Preheat oven to 425F. In small saucepan, stir together water & cornstarch till smooth. Stir in sugar. Add raspberries and cook, stirring, over medium-low heat for 10-15 minutes or till thickened. Let cool; spoon into shell, filling no more than 2/3 full. Bake in 425F oven for 10 minutes. Reduce heat to 350F and bake 15 minutes longer or till pastry is golden brown. Let cool in flan ring 15 minutes before removing to rack.

Nutrition Facts
Amount Per Serving: Calories 1933 - Calories from Fat 684
Percent Total Calories From: Fat 35%, Protein 4%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 76g, Saturated Fat 45g, Cholesterol 391mg, Sodium 717mg, Total Carbohydrate 295g, Dietary Fiber 4g, Sugars 0g, Protein 18g, Vitamin A 3080 units, Vitamin C 38 units, Calcium 0 units, Iron 3 units


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RASPBERRY YOGURT PIE

6 servings

2 raspberry yogurt, (8 oz)
1/2 cup Crushed raspberry
1 whipped topping, (Cool whip)
1 graham cracker pie crust
VARIATION
flavored yogurt, with matching fruits


Thoroughly combine crushed fruit and fruited yogurt in a bowl. Fold in the COOL WHIP,blending well.Spoon into crust and freeze about 4 hours.Remove from freezer and place in refrigerator 30 minutes(longer for softer texture)before serving.Store leftover pie in freezer.

Nutrition Facts
Amount Per Serving: Calories 1 - Calories from Fat 0
Percent Total Calories From: Fat 56%, Protein 5%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 2 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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RED, WHITE & BLUE AMERICAN PIE

6 servings

1 graham cracker pie crust, 10"
1 cup blueberry pie filling, 21 oz.
1 package cream cheese, 8 oz.
1 cup sifted powdered saffron
1 package whipped topping, 12 oz.
1 cup cherry pie filling, 21 oz.


Bake 10" pie pastry;let cool to room temperature.Pour blueberry pie filling into shell;refrigerate for 30 minutes.Beat cream cheese and powdered sugar;beat until smooth.Fold in whipped topping.Spread cheese mixture over blueberry pie filling;refrigerate for 30 minutes.Spread cherry pie filling over cheese mixture.Refrigerate for at least 4 hours before serving.Yields one 10" pie.

Nutrition Facts
Amount Per Serving: Calories 72 - Calories from Fat 5
Percent Total Calories From: Fat 7%, Protein 5%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 13mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 38 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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RHUBARB CUSTARD PIE WITH CRUMB TOPPING

6 servings

1 pie shell, 9", unbaked
4 1/2 cups rhubarb, cut into 1/2" pieces
1 1/2 cups sugar
1/4 cup flour
1 dash salt
2 eggs
1/2 teaspoon vanilla
TOPPING
1/2 cup flour
1/2 cup sugar
1/4 cup butter or margarine


Prick pastry shell with fork.Bake @ 450 degrees for 5 minutes. Cool.Combine rhubarb with sugar,flour and salt.Let stand 15 minutes.Beat eggs slightly.Add vanilla.Stir egg mixture into rhubarb.Turn into pastry shell.For Topping;stir together flour and sugar.Cut in butter until it resembles coarse crumbs.Sprinkle over pie.Bake in 425 degree oven for 15 minutes,then reduce heat to 350 degrees.Bake for 30 minutes more.Cool completely before serving. Store pie in refrigerator.

Nutrition Facts
Amount Per Serving: Calories 589 - Calories from Fat 177
Percent Total Calories From: Fat 30%, Protein 4%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 8g, Cholesterol 92mg, Sodium 334mg, Total Carbohydrate 97g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 505 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


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RIBBON STRAWBERRY PIE

6 servings

1 deep dish pie shell
1 quart hulled fresh strawberry
1 cup sugar
1/4 cup cornstarch
1 cup water
drop red food coloring, Few
1 package whipped topping, any size


Preheat oven to 400 degrees.Bake pie shell according to directions for empty baked crust.Cool.Chop one cup of strawberries.Combine sugar and cornstarch in a 2 qt. saucepan.Stir in water gradually until smooth.add chopped strawberries.Cook,stirring constantly,until mixture thickens and boils.Remove from heat.Stir in food coloring.Cool in refrigerator 1/2 hour.Pour 3/4 of the syrup into prepared pie crust. Stand up remaining strawberries in pie crust,reserving 1/4 cup (about 3 large strawberries) for garnish.Pour remaining syrup over strawberries Chill until firm,about 3 hours.To serve,top each slice with Whipped Topping and a slice of reserved strawberry.

Nutrition Facts
Amount Per Serving: Calories 186 - Calories from Fat 4
Percent Total Calories From: Fat 2%, Protein 1%, Carbohydrate 97%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 45g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 28 units, Vitamin C 56 units, Calcium 0 units, Iron 0 units


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RITZ PECAN PIE

8 servings

20 each Crushed* Ritz crackers
1 teaspoon baking powder
3 each large egg whites
1 cup sugar
1 teaspoon vanilla extract
1/2 cup pecan halves
3 ounces Finely Shredded milk chocolate


* Crush Ritz Crackers to crumbs. Preheat oven to 325 degrees F. Mix cracker crumbs and baking powder. Beat egg whites stiff, then very gradually add sugar, continiuing to beat. Add vanilla. Fold egg whites and crackers together. Put in a buttered 9-inch pie plate. Arrange pecans across top. Bake 30 minutes. Remove from oven, Sprinkle with shredded chocolate, then put under the broiler for a few seconds, watching closely so that the chocolate melts but does not scorch. Serve with ice cream or whipped cream.

Nutrition Facts
Amount Per Serving: Calories 261 - Calories from Fat 95
Percent Total Calories From: Fat 36%, Protein 5%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 2mg, Sodium 150mg, Total Carbohydrate 38g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 57 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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ROCKY ROAD PIE

6 servings

1/3 cup semisweet chocolate chips
1 package chocolate pudding mix, 4 servings
1 1/2 cups half and half, or light cream
1/3 cup mini marshmallows
1/3 cup Chopped nuts
3 1/2 cups whipped topping, (8 oz.)
1 graham cracker pie crust


Pour half and half into large bowl.Add pie filling mix.Beat with wire whisk until well blended,about 1 minute.Let stand 5 minutes. Fold in whipped topping,chocolate chips,marshmallows and nuts.Spoon into pie crust.Freeze until firm,about 6 hours or overnight. Remove from freezer and let stand 10 minutes to soften before serving. Store leftover pie in freezer.

Nutrition Facts
Amount Per Serving: Calories 333 - Calories from Fat 228
Percent Total Calories From: Fat 69%, Protein 5%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 16g, Cholesterol 22mg, Sodium 38mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 643 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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SCOTCH APPLE PIE

6 servings

1 cup sugar
1 1/2 cups water
1 teaspoon cream of tartar
1/8 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon cinnamon
1 teaspoon butter
1 tablespoon lemon juice
18 soda crackers
TOPPING
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/2 cup flour


Boil everything together but the soda crackers for one minute.Add crackers and boil again for one minute.Pour into regular pie crust. Add topping before baking. Topping: Mix together and add 1/4 cup melted butter.Blend with fork until crumb consistency.Sprinkle over filling.Bake @ 425 degrees for 10 minutes,reducing temperature to 325 degrees and bake 15 minutes longer.

Nutrition Facts
Amount Per Serving: Calories 274 - Calories from Fat 15
Percent Total Calories From: Fat 5%, Protein 2%, Carbohydrate 92%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 2mg, Sodium 112mg, Total Carbohydrate 63g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 29 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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SECOND HARVEST THANKSGIVING PUMPKIN PIE

8 servings

1 1/2 cups half and half, Cold, or milk
1 package instant vanilla pudding mix, 4 oz
3 1/2 cups whipped topping, (8 oz.)
1 cup Chopped nuts
1 cup Gingersnap cookies
1/2 cup canned pumpkin
1 1/2 tablespoons pumpkin pie spice
1 graham cracker pie crust


Pour half and half or milk into large bowl.Add pie filling mix. Beat with wire whisk until well blended.Let stand 5 minutes.Fold in whipped topping and remaining ingredients.Spoon into crust. Freeze until firm,about 6 hours.Remove from freezer.Let stand about 10 minutes to soften before serving.

Nutrition Facts
Amount Per Serving: Calories 286 - Calories from Fat 203
Percent Total Calories From: Fat 71%, Protein 7%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 12g, Cholesterol 17mg, Sodium 30mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 3862 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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SHOO FLY PIE

6 servings

1 pastry crust, 9"
1/2 teaspoon baking soda
1/4 cup hot water
1/2 cup molasses
1 well beaten egg yolk
3/4 cup flour
1/2 teaspoon cinnamon
1/8 teaspoon mace
1/8 teaspoon ginger
1/8 teaspoon cloves
1/2 cup brown sugar
2 tablespoons melted shortening
1/2 teaspoon salt


Line 9" pie plate with pastry;chill.Dissolve soda and water; beat into molasses.Blend in egg yolk;pour into pie crust.Combine remaining ingredients to make crumbs.Sprinkle over pie.Bake in preheated 400 degree oven for about 10 minutes or until crust begins to brown.Reduce temperature to 325 degrees;bake until top is firm.

Nutrition Facts
Amount Per Serving: Calories 358 - Calories from Fat 142
Percent Total Calories From: Fat 40%, Protein 4%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 4g, Cholesterol 34mg, Sodium 477mg, Total Carbohydrate 50g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 53 units, Vitamin C 0 units, Calcium 0 units, Iron 6 units


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SOUR CREAM PIE

6 servings

2 eggs
1 cup sugar
1 cup sour cream, Thick
1 cup Chopped raisins
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon lemon juice
1 pie shell, Unbaked


Beat eggs.Add sugar,beating until light.Whip sour cream and fold into egg mixture.Add raisins,nutmeg,salt and lemon juice. Mix thoroughly.Pour mixture into pie shell.Bake @ 450 degrees for 10 minutes.Reduce heat to 350 degrees and continue baking for 20 minutes.

Nutrition Facts
Amount Per Serving: Calories 481 - Calories from Fat 182
Percent Total Calories From: Fat 38%, Protein 5%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 6g, Cholesterol 86mg, Sodium 273mg, Total Carbohydrate 69g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 288 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


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SOUR CREAM RAISIN PIE

6 servings

1 cup raisins
1 cup sour cream
1/4 cup raisin juice
1/2 cup sugar
1 dash salt
2 tablespoons cornstarch
2 beaten egg yolks
1 Baked pie crust
MIXTURE
2 egg whites
1/4 teaspoon cream of tartar
4 tablespoons sugar
1/2 teaspoon vanilla


Cook raisins in a bit of water.Reserve 1/4 cup juice.Mix remaining ingredients,except crust.Cook until thick.(It scorches easily;watch carefully and stir constantly.)When mixture is thick,remove from heat and add cooked raisins.Pour into baked pie crust.Make meringue topping.Spread over pie and put in oven just long enough to slightly brown meringue. Meringue: Beat first three ingredients until stiff peaks form. Add vanilla. Spread on top raisin filling and brown slightly in oven.

Nutrition Facts
Amount Per Serving: Calories 457 - Calories from Fat 181
Percent Total Calories From: Fat 40%, Protein 5%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 6g, Cholesterol 84mg, Sodium 282mg, Total Carbohydrate 63g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 285 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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SPICY APPLESAUCE ICE CREAM PIE

2 servings

1 package applesauce spice cake mix
1 cup water
3/4 cup vanilla frosting
2 tablespoons oil
6 cups maple nut butter brickle, or cinnamon ice cream


1>. Heat oven to 350F. Generously grease and flour bottom, sides and rim of two 9-ich pie pans or round cake pans**. In a large bowl, blend all ingredients, except the ice cream, until moistened. Beat two minutes at highest speed. Spread half batter (2 1/4 cups) in bottom of each prepared pan. Do NOT spread up sides of pan. 2>. Bake at 350F for 25 to 30 minutes; DO NOT OVERBAKE. Crusts should collapse to form pie shells. Cool completely before filling. 3>. In a large bowl, blend softened ice cream until smooth. Divide and spread evenly in center of pie shells leaving a 1/2 inch rim. If desired, drop spoonfulls of ice cream topping on top, swirl with a knife. Freeze pies at least 2 hours before serving. Store in freezer. Once pies are frozen, wrap airtight to avoid freezer burn.

** Do NOT use 8-inch pans. They are too small.

Nutrition Facts
Amount Per Serving: Calories 123 - Calories from Fat 123
Percent Total Calories From: Fat 100%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 1g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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THE 10 MINUTE GERMAN SWEET CHOCOLATE CREAM PIE

1 servings

1 package sweet chocolate, (Baker's) or (German's)
1/3 cup milk
2 tablespoons sugar
1 package (3 oz) softened cream cheese
1 whipped topping, Container (COOL WHIP), thawed
1 graham cracker pie crust


1>. Heat chocolate and 2 tablespoons of the milk over low heat, stirring until melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture, beat until smooth. 2>. Fold COOL WHIP (R) topping into chocolate mixture and blend until smooth. 3>. Spoon mixture into crust. Freeze about 4 hours. Garnish with chocolate curls if desired.

Nutrition Facts
Amount Per Serving: Calories 57 - Calories from Fat 30
Percent Total Calories From: Fat 52%, Protein 19%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 12mg, Sodium 43mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 126 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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TWINKIE PIE

8 servings

1 butter
9 each twinkie
3 each Seperated large eggs
1 dash cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla extract
6 ounces semisweet chocolate chips
1 cup Chopped pecans
1 cup Whipped heavy cream


Grease pyrex square or rectangular casserole with butter. Cut 8 Twinkies in thirds, LENGTHWISE, and put one layer on the bottom of the casserole. Beat egg whites, with the cream of tartar and sugar, adding vanilla. Melt chocolate chips in the top of a double boiler. Add egg yolks to chocolate, slowly, continuing to stir over boiling water. Fold chocolate into egg whites. Spread over Twinkies, then sprinkle with about half of the nuts. Layer on more twinkies, more chocolate, more nuts. Continue layering. Top with whipped cream and a single whole Twinkie. Chill and serve.

Nutrition Facts
Amount Per Serving: Calories 414 - Calories from Fat 281
Percent Total Calories From: Fat 68%, Protein 5%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 13g, Cholesterol 124mg, Sodium 54mg, Total Carbohydrate 28g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 632 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


This page last updated on 28 May 2001.
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