Quick Chiffon Pie

You will need a graham cracker crust, a small can of frozen fruit juice, a can of sweetened condensed milk and a 8 oz tub of whipped cream or Kool-Whip, food color is optional.

Let the frozen juice melt, pour it into a large bowl with the whipped cream and condensed milk. Fold them together (use a spatula to scrape up from the bottom to the top, gently so you don’t beat it flat. It isn’t delicate, but don’t stir hard.)

The juice won’t color the fluff. So, you can put a drop or 2 of food color that matches if you are so inclined.

Pour into the crust. You can flip the plastic liner to make a top to cover it.

Let it set in the refrigerator for 2-4 hours before serving. Longer is fine, but less than 2 won’t hold together well when you slice it.

My mother always added food color. She would get a 12 oz. container of Kool-Whip and save out a third of it to garnish the top.

One time, I got in an experimental mood and bought every flavor of fruit juice concentrate that came in a small can. Limeade, lemonade and all the flavors of 5 Alive were tasty. They even had tangerine juice concentrate and it was good, although I’ve never seen it since then. Grape and orange juices only came in large cans so I skipped them. Grapefruit juice wasn’t a flavor that needed repeating.

Rhubarb Pie

This was posted to the FaceBook page of Henry Flury & Sons Grocery when they let it be known that they still had a little rhubarb left for sale.


3T flour
1c sugar
1 egg, beaten
2c rhubarb, cut into small pieces
1 recipe plain pastry

Sift flour and sugar together; add egg; beat thoroughly and add rhubarb.

Line pie pan with pastry and pour in filling.

Cover with pastry slips in lattice design. Bake in very hot 450 degree oven for 10 minutes.

Reduce temperature to 350ºF and bake 35 minutes longer. Makes 1 nine inch pie.

~ Mrs. June A. McCullough


My experience is that the smaller you cut the rhubarb the better the pie.  I don’t care for large chunks.

Asaleah’s Mud Flat Pie

Crust:
1 c. flour
1/2 c. butter, melted
1 Tbsp. sugar
1/2 c. pecans, chopped

Mix well and press in a 9X13 pan.  Bake at 350F for 15 min.  Allow to
cool.

Mix:
8 oz. cream cheese
1 c. confectioners sugar
2 c. Cool Whip

Layer onto the crust.

Mix:
1 large package of instant Chocolate pudding
3 c. cold milk

Layer before it sets up.

Top with more Cool Whip, grated chocolate and nuts.

Chill.  Serve cold.

Cheater’s Chicken Pot Pie

This is a recipe from my meat-eating days.  It is wonderful for people who don’t think they can cook and can’t really afford to eat out all the time.

Look by the whomp biscuits in the refrigerated section of your grocery and get a box of pie crusts. They come 2 in a box. Get some boneless chicken (2 breasts, 1 breast and 2 thighs, 4 thighs, whatever variation appeals to your taste buds.) 1 can of cream of mushroom soup. (if you don’t like COM, use cream of chicken) 1 can of either mixed vegetables or peas. (Or a cup of frozen) That’s one of those whichever-you-prefer things. I liked peas with mushrooms or peas with pearl onions.

Put one crust in a pie pan. Start the oven preheating to 350ºF. Cut the raw chicken into bite sized pieces. Drain the vegetables and mix all the chicken, veg and soup together and dump it into the pie crust. Put the second crust on top and pinch the edges together. (That’s why you want that kind of crust instead of the frozen ones.) Cut a couple of vent holes in the top. Put the pie pan on a cookie sheet to catch any leaks.

Bake it for an hour or until the entire top is golden brown. (Depending on your weather that can be plus or minus 10 or 15 minutes.) Let it sit for about 15 minutes after you take it out of the oven.

Even if it isn’t perfectly beautiful, it is tasty and filling.


My friend, Tiffany, gave me this variation:

In the absence of the pie crusts which Kitty mentioned, you can make Chicken Pot Pie the way I do it. Get all the ingredients mentioned in her recipe and put them in a deep baking dish.

Then, place the following ingredients in a mixing bowl:

  • 1 cup milk
  • 1 cup self-rising flour
  • 1 stick margarine

Stir together in the mixing bowl, then pour the mixture over the other stuff in the baking dish (but don’t stir again after pouring it over).

After baking at 350ºF for 50-minutes-to-one-hour, you will have a pot pie with a soft, biscuit-like topping instead of a flaky crust! :ello_smiley:

Oh, and if you only have “plain”/”all-purpose” flour instead of self-rising, just add 2 teaspoons of baking powder, and a couple of generous pinches of salt.

Kiwi Lemon “Cheesecake”

One from the Recipe Exchange.

CRUST:
¾ cup unsweetened shredded coconut
¾ cup walnuts
¼ teaspoon gray seal salt or pick rock salt
5-6 large pitted medjool dates

PIE FILLING:

  • 1/2 cups of cashews, soaked for 4-8 hours and rinsed (I never remember to soak them and sometimes if I am out of cashews I’ve substituted walnuts and it came out great…and I’m guessing you could use blanched almonds and get a great result too)
  • 1 ½ cups of coconut cream (put 2 cans of whole fat coconut milk in fridge overnight, then scoop off the hardened cream…you’ll need about a can and a half)
  • juice and zest of 2 large lemons
  • 1 tablespoon of vanilla extract
  • pinch of salt
  • 1/2 cup of coconut oil, melted
  • Add stevia drops to taste

TOPPING:
2 kiwis, halved lengthwise, thinly sliced or any other fruit you think will taste good

INSTRUCTIONS:

  1. A Process the coconut, walnuts, and salt in a food processor until coarsely ground
  2. Add the dates and process until the mixture resembles bread crumbs and begins to clump together.
  3. Press nut-date mixture into 7″ spring form pan lined w/parchment paper on the bottom
  4. Rinse food processor
  5. Place cashews, coconut cream, lemon juice, lemon zest, vanilla, sea salt in food processor
  6. Add coconut oil last while processor is running
  7. Puree the mixture a few minutes until its smooth and creamy
  8. Taste puree, add stevia to taste
  9. Pour filling onto crust
  10. And finally, the worst part… Refrigerate at least 8 hours to get a cheesecake-like consistency…YES, 8  HOURS!  In the words of our friend in Michigan who sent us this recipe, “ I JUST WANT TO EAT IT NOW!”
  11. Remove from spring form pan, dress with kiwis and enjoy!

 

Russian Vegetable Pie

A recipe Hali shared from the “Vegetarian Epicure” by Anna Thomas:

Pastry for a two-crust nine-inch pie

1 small head cabbage, shredded (3-4 cups, it should cook down to half that)

1 onion, chopped small or shredded

1/2 pound mushrooms, sliced

1 tsp Basil

1 tsp Marjoram

Salt

Pepper

3 tbsp butter

4 oz softened cream cheese

4 to 5 hard-cooked eggs, sliced

Dill

Line a pie pan with half the rolled out pastry, and spread with the cream cheese.

Arrange the egg slices in an even layer on top. Sprinkle with chopped dill.

Put in fridge while you: Melt 2 tbsp butter in large skillet. Add onion and cabbage and saute until soft/wilted and significantly reduced in volume. Add salt, pepper and herbs to taste. Remove from pan into bowl or something.

Melt 1 tbsp of butter in skillet and saute mushrooms.

Take pie pan out of fridge and put cabbage in, and then mushrooms on top.

Cover with the rest of the crust and bake at 400º for 15 minutes.

Reduce heat to 350º and bake another 20-25 minutes, until crust in light brown.

Let it set for a while.  It falls apart if you rush it.