Mirror Recipes - Bonnie Mullens

Weather calls for baking pies

On cold winter days when you just want to stay inside, what could be better than baking delicious pies and cobblers, filling your home with delicious aromas.
If you aren’t in the mood to bake, put still feel like making a pie, you can put together the icebox pie recipes included.


Lemon Chess Pie

2 cups sugar
1/4 cup margarine
1/4 cup milk
1 tbsp. flour
1 tbsp. cornmeal
2 tbsp. lemon juice
4 eggs
  • Mix sugar, flour, cornmeal and margarine.
  • Add milk, eggs, and lemon juice.
  • Place in unbaked pie shell.
  • Bake at 350 degrees for 40-45 minutes.

Coconut Pie

2 whole eggs
1/4 cup butter
1/2 tsp. vanilla
1 cup sugar
1 cup flaked coconut
  • Beat eggs well. Add other ingredients in order given.
  • Pour in unbaked pie shell and bake at 400 degrees for 10 minutes.
  • Then bake 35 minutes more at 350 degrees.

Custard Pie

(makes its own crust)
3 eggs
One 13 oz. can evaporated milk
3 tbsp. melted oleo
1 cup sugar
3 tbsp. all purpose flour
Nutmeg to taste
  • Grease and flour a 9” glass pie pan.
  • Be sure all areas are well covered.
  • Combine all ingredients in a blender container. Blend 30 seconds.
  • Pour into pie pan.
  • Bake at 350 degrees for 40-45 minutes or until a knife inserted in center comes out clean.
  • Pie will rise, but will settle as it cooks and form a light crust.

Praline Pie

1 package butterscotch pudding
(prepared as directed)
1 carton Dream Whip
1 pie shell slightly baked
Praline mixture:
1/3 cup brown sugar
1/3 cup butter
1/2 cup chopped pecans
  • Prepare praline mixture, cook until it starts to bubb le, then add pecans.
  • Pour into baked pie shell, place in 425 degree oven and bake 5 minutes or until it bubbles.
  • Cool in refrigerator until pudding is prepared.
  • Cool pudding 5 minutes then spoon into praline mixture.
  • Cover with Dream Whip.
  • Refrigerate.

Four Layer
Chocolate Pie

First Layer:
1/2 cup (plus) 2 tbsp. soft Crisco
1/2 cup powdered sugar
1 cup flour
1/2 cup pecans toasted
Mix well, spread in 9”x13” pan. Bake at 350 degrees for 15 minutes. Cool completely.

Second Layer:
8 oz. cream cheese (softened)
1 cup powdered sugar
1 cup Cool Whip

  • Blend cream cheese and powdered sugar with mixer on medium speed.
  • Fold in Cool Whip by hand.
  • Refrigerate.
Third Layer:
1 1/2 cups sugar
2 rounded tbsp. cocoa
1/2 cup flour
1/2 stick margarine
1 large egg
1/2 cup undiluted condensed milk

  • Mix sugar, cocoa and flour.
  • Blend well. Add egg and mix well. Add milk and margarine.
  • Cook on medium heat until thick and then cool.
  • If too thick to spread when cool, add more milk.
  • Add vanilla.
  • Don’t reheat.

    Fourth Layer:
  • Top with remaining Cool Whip.
  • Sprinkle with pecans.
  • Refrigerate. Serves 18

Apple Cobbler

Cream Cheese Pastry
2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon nutmeg
7 tablespoons shortening
1 tablespoon butter
2 (8-oz.) packages cream cheese (softened)
5-6 tablespoons cold water

Sift flour, sugar, salt and nutmeg together.Cut shortening, butter, and cream cheese into flour with a pastry blender.Mixture should be crumbly.Add water by sprinkling 1 tablespoon at a time over dough.Use a fork to blend water in (do not over mix).Form dough into a ball and cover with plastic wrap.Chill while filling is prepared.Divide dough into two equal sections.Roll out 1/2 of dough and form into bottom of a buttered 9-inch square glass dish. Bake at 400 degrees for 10 minutes.


3 large apple (peeled and finely chopped)
2 teaspoons cinnamon
1/2 teaspoon all spice
1 cup sugar
3 tablespoons all-purpose flour
1 cup whipping cream
1 teaspoon vanilla extract

Combine all ingredients and mix thoroughly. Spoon mixture over bottom half of dough. Roll out remaining dough. Cut in crisscross pattern over top of filling. Bake at 400 degrees for 10 minutes. Reduce heat to 275 degrees and bake 40-45 minutes.

Pink Lemonade Pie

One 9 oz. carton frozen whipped topping
One 6 oz. can frozen pink lemonade concentrate (thawed)
One 14 oz. can Eagle Brand sweetened condensed milk
  • Blend frozen whipped topping with thawed lemonade.
  • Stir in sweetened condensed milk.
  • Pour into baked 9” pie shell.
  • Chill 2-3 hours.

Hawaiian Pie

Two 9” graham cracker crusts, baked
One 8 oz. package Philadelphia cream cheese
1 can Eagle Brand condensed milk
1/4 cup lemon juice
1 carton Cool Whip or whipped topping
Crushed pineapple
  • Place a layer of sliced bananas in each crust.
  • Mix the cream cheese, condensed milk, lemon juice and 1/3 of the Cool Whip.
  • Beat unitl smooth.
  • Spread over the bananas.
  • Next spread a layer of crushed pineapple, then the rest of the Cool Whip and then a layer of coconut.
  • Top with finely crushed pecans. Refrigerate.

Coconut Cream Pie

1 deep dish pie crust, baked according to instructions
directions for empty crust
4 egg yolks
2 (12 fl. oz.) cans evaporated milk
3/4 cups sugar
1/4 cup cornstarch
1 1/2 cups flaked coconut
3 Tbsp. butter or margarine
2 tsp. vanilla extract
Whipped topping
  • In 2 qt. saucepan, whisk together egg yolks, evaporated milk, sugar and cornstarch until eggs are completely blended into milk.
  • Bring to a boil over medium heat, stirring constantly with a wire whisk.
  • Remove from heat.
  • Stir in coconut, butter, and vanilla until blended.
  • Pour into baked pie crust.
  • Cover top with plastic wrap and refrigerate until well chilled, about 3 hours.
  • Before serving, spread whipped topping over top of pie and if desired, garnish with additional coconut.

Sweet Potato Pie

2 (9 inch) pastry shells
2 cups sweet potatoes (cooked)
2 cups sugar
1/2 cup butter
3 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 teaspoons vanilla extract
3/4 cup evaporated milk
1 tablespoon all-purpose flour
  • Pastry shells should be kept in freezer for at least 15 minutes prior to baking.
  • Bake at 400 degrees for 7-8 minutes.
    Whip potatoes until creamy.
  • In a separate bowl, cream sugar and butter.
  • Add eggs, 1 at a time, beating after each addition.
  • Stir in spices, vanilla, milk and flour.
  • Mix thoroughly.
  • Spoon filling into partially baked pie crust.
  • Bake at 325 degrees for 40-50 minutes or until filling is firm to touch
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