This delicious pie makes two beautiful pies. Even though I made this in the wintertime, it would be really good for a spring dessert. I froze one of the pies and glad I did, it came in real handy with unexpected company.
8 oz. cream cheese, softened
16 oz. frozen whipped topping, thawed
1 cup orange juice
1 (4-oz.) box instanat vanilla pudding
1 (3-oz.) box orange jello
2 (6-oz.) prepared graham cracker crusts
Soften cream cheese at room temperature starting a couple hours before making your pies; the cream cheese must be super soft in order to avoid lumps in the pie filling.
Blend cream cheese and frozen whipped topping well; add orange juice and beat with mixer until very creamy and then stir in.
Divide filling between graham crusts; chill at least 3 hours before serving.
I know I am posting a lot of rhubarb pie recipes, but this one is very special. My brother, Dar, was asking me some questions about Mom’s Rhubarb Cream Pie and I said that I didn’t have her recipe. So, as excited as I was, I had to make it right away. It is, by far, the best rhubarb pie ever!
My Mom was known for her pies and was a very special lady. She loved to bake pies and give them to people. I sure do miss her.
Anyway, once you eat this pie, you will know why she was known for her pies.
4 cups chopped rhubarb (1 lb.)
1 cup white sugar
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
Pinch of salt
2 eggs, beaten
1/4 cup half and half cream
2 teaspoons vanilla extract
Double crust pie dough for a 9″ pie (use refrigerated or your own favorite recipe)
Preheat oven to 400 degrees. Adjust oven rack to second from the lowest.
Fit one round of pie dough into your pie plate.
In a bowl, whisk both sugars, flour and salt together. Mix in beaten eggs, cream and vanilla. Add chopped rhubarb and mix together.
Pour into pie crust and top with the remaining pie round. Vent with a few slits in top of crust. I sit my pie on a cookie sheet just in case it cooks out. If you seal your edges real good, you shouldn’t have a problem though.
Bake for 40 to 45 minutes or until you see it bubbling in the middle. If edges get too brown, put a pie shield on or cover with foil.
Makes 8 servings.
“Our worship should not be confined to times and places; it should be the spirit of our lives.”
I was getting rhubarb ready for the freezer today and I decided I’d make this pie. I always make a rhubarb pie for my daughter, Janelle, on her birthday, but my other daughter, Julie, loves strawberry rhubarb pie better, so decided to treat her today.
Turned out delicious and I got a lot of ooos and ahs. Serve it with a scoop of ice cream on the side.
2 cups chopped rhubarb
2 cups chopped strawberries
2/3 cup sugar
1/4 cup all-purpose flour
2 tablespoons butter, diced
1 double crust refrigerated pie crust (or use your favorite recipe)
Heat oven to 375 degrees. Adjust oven rack to second from lowest position.
Fit one of the crusts in the bottom of a 9-inch pie plate.
In a large bowl, mix rhubarb, sugar and flour together. Put mixture into pie crust. Dot the top of rhubarb mixture with butter.
Fit remaining crust on top of mixture. Seal your edges. Make slits on top of pie crust for steam to come out. Set your pie on a paper lined cookie sheet so if it bubbles out, it won’t get all over your oven.
Bake for 50 to 60 minutes. Or until it is bubbling in the center of pie.
If edges start to brown too much, cover with pie shield or foil the last 10 minutes of baking.
I know the rhubarb isn’t up yet, but I was so hungry for a rhubarb pie, I got out my frozen rhubarb and made one for Easter.
I had always made the regular rhubarb pie, not the custard one, which my Mom always loved the best. But I have a daughter that just loves the regular one and I have to make it every year for her birthday.
Anyway, this custard pie is amazing. I like it as well, if not better, than my other pie Rhubarb Pie. I also made one for my daughter to try on her Easter, (we’re all still homebound because of the pandemic) so we’ll see what she thinks.
1 (9-inch) unbaked pie crust
1 1/4 cups sugar
1/4 teaspoon salt
3 tablespoons flour
2 eggs, beaten
4 cups fresh rhubarb, chopped into small pieces (1 1/4 lbs.)
1/2 cup sugar
1/2 cup flour
1/2 cup butter
Pinch of salt
Preheat oven to 350 degrees. Stir together the dry ingredients for the filling. Stir in beaten eggs, then add rhubarb and mix all together. Pour into the unbaked pie shell.
Topping: Mix together the sugar and flour in a small bowl. Using a fork, cut in the butter until the mixture becomes “crumbly”. Sprinkle topping over the rhubarb filling. Bake for 1 hour. I baked mine for 1 hour and 20 minutes. But I baked my daughters for 1 hour and 10 minutes.
(If using frozen rhubarb, I put mine in a colander and run it under cold water to break it all up. Then I dry it with a paper towel. It can go into the pie frozen and won’t make it runny at all.)
My husband was hungry for butterscotch pie so I made this really quick and easy pie for him. I didn’t have a lot of time with all the holiday activities or I would have made a good old fashioned butterscotch pie. This was really good, but we thought it was a bit too sweet. Next time I make it, I will use a regular pie crust and will not put the butterscotch topping on it.
This is the most refreshing, creamy and easy pie to make! Summer is coming and will be the perfect dessert. You can use any flavor Jell-O you like. This makes 8 servings, but I cut mine in 12. Just the right amount for a treat.
2/3 cup boiling water
1 (3-oz.) pkg. strawberry Jell-O
1/2 cup cold water and enough ice to make 1 cup
1 (8-oz.) tub Cool Whip, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)
Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in Cool Whip until blended.
Refrigerate in bowl for 15 to 20 minutes or until mixture is thick enough to mound.
Spoon gelatin mixture into crust. Refrigerate 4 hours or until firm.
Our good friends, Peg and Harve, had an abundance of pears on their tree this year, so I took a few off of their hands and this is what I made. I have to say, those pears were so sweet and juicy! And this tart is so easy to make, you will have a dessert ready to eat in 35 minutes. (Although you will need to cool it a little before eating it.) Absolutely delicious!!
Pastry for single-crust pie (9 inches)
3/4 cup plus 2 teaspoons sugar, divided
3 tablespoons all-purpose flour
4 cups sliced, peeled, fresh pears
1 to 3 tablespoons sliced almonds
On a lightly floured surface, roll pastry into a 10-in. circle. Transfer to a parchment paper-lined baking sheet.
In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the pastry to within 2 inches of edges. Fold up edges of pastry over filling, leaving center uncovered. Sprinkle with remaining sugar.
Bake at 450 degrees for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment paper, slide tart onto a wire rack to cool.
Serves 6 – 8.
“A friend’s presence in the midst of suffering provides great comfort.”
1 1/3 cups grape juice (I used 100% Concord grape juice)
1 egg. slightly beaten
2 tablespoons butter
2 tablespoons lemon juice
1 baked (9-inch) pastry shell
1 cup heavy cream
1 tablespoon sugar
Combine sugar and cornstarch in a 2-quart saucepan. Stir in grape juice; cook over medium heat, stirring constantly, until thickened and bubbly. Cook 1 minute.
Add a small amount of hot mixture to egg, mixing well; stir egg mixture into remaining hot mixture. Add butter and lemon juice; return to heat. Bring to a boil, stirring constantly; boil gently 1 minute. Cool. Pour into pastry shell; chill thoroughly.
Combine heavy cream and sugar, beating until light and fluffy. Spread on pie; chill.
Makes 8 servings.
“Time management is not about clock watching, it’s about making the most of the time we have.”
August is National Peach Month. I thought before this month was over, I needed to bake something with peaches. I made these delicacies and took them to the senior center when I went to play bridge this week. Everyone just loved them! And may I just say, I love peach anything!!
4 peaches, peeled, pitted, cut into 1/2-inch pieces (2 cups)
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 boxes refrigerated pie crusts
1 egg white
2 cups confectioner’s sugar
1/4 cup milk
In medium saucepan, combine peaches, both sugars, lemon juice, salt, cinnamon and vanilla. Bring to a boil. Reduce heat, cook over medium heat, stirring occasionally, until thickened and syrupy, about 8-10 minutes. Cool to room temperature and then put in a bowl and refrigerate until cold, about an hour.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Remove pie crusts from the packages and allow them to come to room temperature.
Lightly dust your work surface with flour. Unroll pie crusts and cut 4 circles from each crust using a 4-inch biscuit cutter. You’ll have to re-roll the scraps to get the 5th circle. Or maybe even 6 circles.
Beat egg white with 1 teaspoon water in a small bowl until frothy.
Place 1 tablespoon of the filling into center of the circle. Brush a little egg wash around the edge of the circle and then fold in half. With tines of a fork, seal edges. Make 3 small slits on top of each hand pie with a knife to prevent bursting. Then brush egg wash over each hand pie. Bake for about 15 minutes.
While pies are baking, whisk together the confectioners sugar and milk in a bowl until smooth.
Remove pies from the baking sheet onto another baking sheet lined with wire rack. Drizzle glaze over pies and let dry.
This pie is so easy to make and so delicious. You will get rave reviews and will make this over and over again.
2 1/4 cups cold milk
1 package (6-serving size) Jello Vanilla Instant Pudding and Pie Filling
1 baked 9-inch pie shell or prepared graham cracker crumb crust, cooled
2 medium to large bananas
1/2 cup thawed Cool Whip whipped topping
Pour cold milk into bowl. Add pie filling mix. With electric mixer at low speed, beat until blended, about 1 minute. Pour 1/2 cup of the pie filling into pie shell.
Slice 1 banana; arrange slices on filling in shell. Top with 3/4 cup of the pie filling.
Blend whipped topping into remaining pie filling. Spread over filling in the shell. Chill about 3 hours. Slice remaining banana; brush with lemon juice. Arrange banana slices on pie. Garnish with additional whipped topping, if desired.