Vintage Buttermilk Pie

1 9-inch unbaked pie shell
1 cup sugar

1/3 cup flour
3 eggs
1 cup buttermilk
1 teaspoon vanilla extract
Pinch salt
1/2 cup melted butter, cooled

Preheat the oven to 350^F.

Mix the sugar and flour in a large bowl.  Add the remaining ingredients and mix on high speed until well combined.  Pour into the pie shell.

Bake at 350^F for about 40 minutes or until set.  (Mine actually took about 65-70 minutes!)

I found this recipe on Pinterest.  It's allegedly over 100 years old and I can understand why it's been around for so long.  This is really GOOD!

Variation:
Lemon Buttermilk Pie
Add zest from 1 lemon, juice from 1/2 lemon and 1/4 cup sugar.  Note: Only use the extra 1/4 cup sugar if the lemon is really tart!  Delicious!!  cw 7/6/16

Swiss Chicken Quiche

1 (9-inch) unbaked pastry shell, pricked

2 cups cubed cooked chicken or turkey

1 cup (4 oz) shredded swiss cheese

2 Tbsp flour

1 Tbsp instant chicken bouillon

1 cup milk

3 eggs, well beaten

1 Tbsp dehydrated minced onions

2 Tbsp minced green bell pepper

2 Tbsp chopped pimiento

Preheat oven to 450^F. Bake pastry shell 8 minutes; remove from oven. Reduce oven temperature to 350^F.

In small bowl, toss cheese with flour and bouillon. Set aside. In a large bowl, beat the eggs. Add cheese and remaining ingredients until well mixed. Bake 40 to 45 minutes or until set.

Let stand 10 minutes before serving. Refrigerate leftovers.

From Borden's Holiday Recipe Collection, 1987. This is a very tasty Quiche!

Pina Colada Tart

 

Pina Colada Tart

Ingredients

1 box refrigerated pie crusts, softened as directed on box

1/4 cup sugar

1/4 cup cornstarch

1 cup canned cream of coconut (not coconut milk)

1 cup whole milk

2 egg yolks

1 tablespoon butter or margarine

2 tablespoons dark rum or 1 1/2 teaspoons rum extract

1 can (20 oz) sliced pineapple, drained, slices cut in half

1/4 cup apricot jam

1 tablespoon dark rum or orange juice

2 tablespoons coconut, toasted*

Directions

1 Heat oven to 425°F. Place pie crust in 10-inch tart pan with removable bottom. Press in bottom and up side of pan. Trim edge if necessary. Prick with fork. Bake 9 to 11 minutes or until lightly browned. Cool on wire rack. 2 Meanwhile, in 2-quart saucepan, mix sugar and cornstarch. In small bowl, mix cream of coconut, milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Beat in butter and 2 tablespoons rum with wire whisk. Cool at room temperature 1 hour. 3 Pour cooled pie filling into baked tart shell. Arrange pineapple slices in decorative pattern over filling. In small microwavable bowl, microwave jam uncovered on High 20 seconds. Stir in 1 tablespoon rum; mix well with fork. Brush glaze over pineapple. Sprinkle with toasted coconut. Refrigerate until serving.

*To toast coconut, bake uncovered in ungreased shallow pan in 350°F oven 5 to 7 minutes, stirring occasionally, until golden brown.

Lemonade Pie

 

Lemonade Pie

Ingredients

• 1 can (5 ounces) evaporated milk
• 1 package (3.4 ounces) instant lemon pudding mix
• 2 packages (8 ounces each) Cream Cheese, softened
• 3/4 cup thawed lemonade concentrate
• 1 graham cracker crust (9 inches)

Directions

• In a large bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another large bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture.

Pour into crust. Cover and refrigerate for at least 4 hours or until set.

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Blackberry Cobbler

 

Blackberry Cobbler

Ingredients

• 6 cups fresh or frozen blackberries
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1 teaspoon grated lime peel
• 
  SOUR CREAM PASTRY:
• 1-1/3 cups all-purpose flour
• 3 tablespoons sugar, divided
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 7 tablespoons cold butter, divided
• 1/2 cup sour cream
• 1/4 cup heavy whipping cream

Directions

• Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime peel; sprinkle over berries and gently toss to coat. Pour into a greased 9-in. square baking dish.
• In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.
• Roll out to fit top of baking dish; place pastry over filling. Trim and seal edges; cut slits in top. Melt remaining butter; brush over pastry. Sprinkle with remaining sugar.

Bake, uncovered, at 375° for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown. Cool for 15 minutes before serving.

Berry Cheesecake Pie

 

Berry Cheesecake Pie

Ingredients

• 8 sheets phyllo dough (14 inches x 9 inches)
• 6 tablespoons butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 2 cups fresh or frozen blueberries
• 1/2 cup strawberry jelly
• 1 cup whipped topping
• Sliced fresh strawberries and additional blueberries, optional

Directions

• Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
• Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack.
• For filling, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust.
• Bake at 350° for 10 minutes; cover edges with foil to prevent over browning. Bake 23-27 minutes longer or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled.

In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired.

Strawberry Cobbler

 

Strawberry Cobbler

Ingredients

• 2 cans (21 ounces each) strawberry pie filling or fruit filling of your choice
• 1/2 cup butter, softened
• 1 package (3 ounces) Cream Cheese, softened
• 2 teaspoons vanilla extract
• 2 packages (9 ounces each) yellow cake mix

Directions

• Pour pie filling into a greased 13-in. x 9-in. baking dish. Bake at 350° for 5-7 minutes or until heated through.
• Meanwhile, in a small bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla.
• Place cake mixes in a large bowl; cut in cream cheese mixture until crumbly. Sprinkle over hot filling. Bake 25-30 minutes longer or until topping is golden brown. 

Mama D's Pumpkin Pie

Pumpkin Pie

• 9-inch pie crust, unbaked
• 1 1/2 cups canned or cooked/mashed pumpkin
• 1 cup sugar
• 1/2 tsp. salt
• 1 1/2 tsp. cinnamon
• 1/2 tsp. powdered ginger
• 1/2 tsp. ground cloves
• 1 1/2 cuts evaporated milk
• 1/2 cup milk
• 2 eggs, slightly beaten

Preheat oven to 425 degrees. Combine pumpkin, sugar, salt, cinnamon, ginger, cloves, evaporated milk, milk and eggs in a large bowl and beat until smooth. Pour into unbaked pie crust and place on cookie sheet. Bake for 10 minutes, then lower heat to 300 degrees F and bake for 45-50 minutes or until crust is browned and filling is firm. Cool and serve with Cool Whip or whipped cream and cinnamon-sugar if desired.

Mama D's Sweet Potato Pie

Mama D's Sweet Potato Pie

9-inch pie pastry

2 cups mashed cooked sweet potatoes

2 eggs, well beaten

1 1/4 cups milk

3/4 cup sugar

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. allspice

4 tblsp. melted butter

Preheat oven to 425 degrees. Combine mashed sweet potatoes, eggs, milk, sugar, salt, spices and melted butter, stirring well as you add each ingredient. Beat until smooth and well blended. Pour into the pie shell and bake on a cookie sheet for 10 minutes, then reduce heat to 300 degrees F and bake for about 50 minutes more or until crust is browned and filling is firm. Cool and serve with Cool Whip or Whipped Cream and cinnamon sugar, if desired.

Toll House Pie

Toll House Pie

1 unbaked 9-inch pie shell

2 large eggs

1/2 cup all purpose flour

1/2 cup sugar

1/2 cup brown sugar, packed

3/4 cup butter, at room temperature

2 teaspoons vanilla

1 cup semi-sweet chocolate chips

1 cup chopped walnuts

Sweetened whipped cream and vanilla ice cream, optional

Preheat the oven to 325 degrees F. Ready the pie shell (if using a frozen pie shell, you do not need to thaw it).

In the bowl, with electric mixer beat the eggs on high until light and fluffy. Add the flour, sugar, and brown sugar and mix well. Beat in butter and vanilla. Add the chocolate chips and walnuts.

Spoon the dough into the pie shell and bake for approximately 1 hour until a toothpick inserted halfway from the edge and the center comes out clean (I added a sprinkling of chocolate chips to the top of the pie halfway through baking, since most of the chocolate chips sink during baking). Cool on a wire rack and serve warm with whipped cream or ice cream.

This pie can be made ahead. When ready to serve, re-warm in a 300 degree F oven for 20 minutes.