Desserts ~ Pies
Everybody wants a piece of the Pie!


Oatmeal Pie

This is right from the 1970's! But we
used to love it, especially with whipped
cream. It is sort of like a pecan pie,
without the pecans.


2 eggs
2/3 cups melted margarine
2/3 cups sugar
2/3 cup white corn syrup
2/3 cup uncooked quick oats
1/4 teaspoon salt
1 teaspoon vanilla


Combine all ingredients and put in a 9
inch unbaked pie shell. Bake at 350 de-
grees for one hour.


Delicious No Bake Desserts

There are two I use. One is actually what my mom
called Golden Lemon Pie, but there are lots of people
who bring it to pot-lucks I have been to who say it is a
no bake cheesecake which you’ll see a recipe for below.

Golden Lemon Pie

1 - 8 ounce package cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice

Beat ingredients together with beater and pour into a
prepared graham cracker pie shell, or a already baked
pastry shell. Chill and serve topped with whipped cream.

No Bake CheeseCake

1 - 8 ounce package cream cheese, softened
12 ounce carton thawed whipped cream
1/2 cup sugar
1 teaspoon lemon extract (you can use vanilla, or my
personal favorite, almond extract)

Beat cream cheese and sugar until fluffy, add whipped
cream and extract. Pour into prepared shell. My mom
used to top this with either cherry pie filling, or blueberry
pie filling. Yummy!

Cream Cheese Brownie Pie (Catt Recommended)

Ingredients:
1 Pillsbury® Refrigerated Pie Crust (from 15-oz.
pkg.), softened as directed on package
1 (8-oz.) pkg. cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla
3 eggs
1 (15.1-oz.) pkg. Pillsbury® Thick 'n Fudgy Hot
Fudge Swirl Deluxe Brownie Mix
1/4 cup oil
2 tablespoons water
1/2 cup chopped pecans

Preparation Directions:

1. Heat oven to 350°F. Prepare pie crust as directed
on package for one-crust filled pie using 9-inch pie
pan.
2. In medium bowl, combine cream cheese, sugar,
vanilla and 1 of the eggs; beat until smooth. Set
aside.
3. Reserve hot fudge packet from brownie mix for
topping. In large bowl, combine brownie mix, oil, 1
tablespoon of the water and remaining 2 eggs; beat
50 strokes with spoon.
4. Spread 1/2 cup brownie mixture in bottom of
crust-lined pan. Spoon and carefully spread cream
cheese mixture over brownie layer. Top with remaining
brownie mixture; spread evenly. Sprinkle
with pecans.
5. Bake at 350°F. for 40 to 50 minutes or until center
is puffed and crust is golden brown. If necessary,
cover edge of crust with strips of foil after 15
to 20 minutes of baking to prevent excessive
browning. (Pie may have cracks on surface.)
6. Place hot fudge from packet in small microwave-
safe bowl. Microwave on HIGH for 30 seconds.

Catt’s Pumpkin Pie

1 can (15 oz) pumpkin (not pie filling)
2 teaspoons pumpkin pie spice
½ teaspoon salt
2 large eggs, plus 2 yolks
1-cup evaporated milk
1 can sweetened condensed milk
9 inch pie shell, baked

Preheat oven to 300 degrees. In heavy saucepan, heat pumpkin, salt and pumpkin spice to blend, just a few
minutes. Add both milks – cook until heated through. Whisk eggs and yolks with a mixer. With the mixer
running, add pumpkin, a spoonful at a time at first until you bring the eggs to temperature – then add the
rest. Adding the filling too quickly will cause the eggs to cook. Mix until you have a silky texture. Pour
warm filling into pre baked pie shell. Bake until set – a knife inserted in the middle will come out clean.
Cool an hour, and serve with whipped cream.

Sugar Cream Pie

1 (10-inch) pie shell, baked
1 cup sugar, divided
1/8 teaspoon salt
2 1/2 cups half and half
1 drop yellow food coloring
4 tablespoons cornstarch
1 teaspoon vanilla
1/2 cup butter or margarine
ground nutmeg

Prepare baked pie shell. Mix 3/4 cup sugar,
cream, food coloring, and salt in saucepan.
Cook to boiling point. Mix remaining sugar
and cornstarch in another pan. Add boiling
mixture gradually to cornstarch mixture. Add
vanilla and butter and return to heat. Cook until
thick. Pour into pie shell and sprinkle with
nutmeg and a few extra pieces of butter. Bake
at 325 degrees for 20 minutes or until firm and
lightly browned.

Mom's Fried Apple Pies

Pastry:

1 1/3 cup all-purpose flour
2/3 cup cake flour
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons Crisco
1 egg plus enough milk to make 2/3 cup

Sift flours, baking powder and salt together. Cut
in shortening. Beat the egg and the milk, then add
to flour mixture. Roll out to 1/8 inch thick. Cut
into rounds, whatever size you want. Fill
(sparingly) with fruit. Fold crust over fruit to
make half moon shape, and moisten edges, sealing
with a fork. Fry in hot oil (325) until brown,
and drain on paper towels. Sprinkle with powdered
sugar, or my favorite, make a glaze with
powdered sugar and pour over, let dry before eating.


You can make your own filling, (raspberry is
awesome) or use a canned pie filling. Once you
make these, you’ll be hooked for life!


Desserts ~ Miscellaneous
Bars, Puffs, Fudge & More


Mom’s Cream Puff Pastry

This is all my mom used for her cream puffs. It's
so easy you will wonder why you didn't make
them before!

Cream Puff Pastry

2/3 cup water
1/3 cup butter
2/3 cup all-purpose flour
1/8 teaspoon salt
3 eggs

Combine water and butter in a medium size
saucepan. Bring to a boil. Add flour and salt, all
at once, stirring vigorously over medium high
heat until mixture leaves the sides of the pan and
forms a smooth ball. Remove from heat and cool
a full 5 minutes. After cooling, add eggs, one at a
time, beating thoroughly after each addition.
After all eggs are in, beat until the dough is
smooth (this won't take but just a few minutes.)

My mom was the cream puff champion,
she made the very best.

When I was younger, we used to go to
my Aunt Edith's every year on July 4th.
So my mom was tapped to make cream
puffs one year, and she worked on
them all morning. They weren't really
hard to make, but she made 2 different
creams to go in them, and then some
she sprinkled with powdered sugar,
some she topped with chocolate icing,
then she had some strawberries, raspberries and blueberries sprinkled
around the huge platter, then she had
another platter with the chocolate ones.
When we got to my Aunt's, mom sat
both platters on the serving table, then
someone tried to slide something on
the table - and the platter with the fruit
cream puffs went off the other side,
right on the floor! I thought my mom
was going to cry, but more importantly,
that left only one platter of cream puffs
for 40 people. Everyone got one bite.

For cream puffs, drop dough into 8 equal mounds on an un-greased cookie sheet that is covered with parchment
paper. Bake at 400 degrees for 30 to 35 minutes, or until golden brown. Cool, cut the tops off and
reach in to remove any soft dough inside.

For éclairs, drop 1/4 portions into cookie sheet with parchment, and using a spoon shape into rectangle.
Bake at 400 degrees for 40 minutes. Cut the top off and remove any soft dough inside.

You can either fill these with a vanilla custard (instant vanilla pudding works well, or a homemade pudding,
or fill them with homemade whipped cream, that has been whipped stiff and sweetened with sugar and vanilla.
Make it better and add a little almond extract making it almond cream. Yummy!

For cream puffs, top with powdered sugar and fruit. For éclairs, top with chocolate frosting that has been
thinned a bit in the microwave.

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