Easy Homemade Pie Recipes

With the holidays right around the corner,

I thought that a few recipes for easy pies

might come in handy.

These homemade pies can be whipped

up in a short time, great for the

busy Thanksgiving and Christmas season.

No-Bake Pumpkin Pie Recipe

No-Bake Pumpkin Pie

1-large egg
1-14-ounce can sweetened condensed milk
1-teaspoon ground cinnamon
1/2-teaspoon each of, nutmeg, ginger and salt
1-envelope unflavored gelatin
2-tablespoons water
1-16-ounce can pumpkin, about 2-cups
1-graham cracker pie crust

In a medium bowl, beat egg; beat in sweetened condensed milk
and spices.
In a medium saucepan blend the water and gelatin, let stand
for a minute. Now heat on low until gelatin is disolved. Add the
sweetened condensed milk mixture and cook on low heat
stirring constantly until mixture thickens slightly, about 5 to 10 minutes.
Remove from heat, and add the pumpkin. Pour into crust and chill
for 4 hours or until set.

Easy Traditional Pumpkin Pie Recipe

Traditional Pumpkin Pie

1-9-inch uncooked pastry pie shell
1-16-ounce can pumpkin, about 2-cups
1-14-ounce can sweetened condensed milk
1-teaspoon ground cinnamon
1/2-teaspoon ground ginger
1/2-teaspoon ground nutmeg
1/2-teaspoon salt

Preheat oven to 425 degrees.
In a large bowl combine all, except of course the pie shell.
Mix well. Pour into pie shell, and bake 15 minutes, reduce oven
heat to 350 degrees and continue to bake for 35 to 40 minutes, or
until knife inserted one inch from the edge comes out clean.

Simple Pecan Pie Recipe

Pecan Pie (28839)

3-eggs beaten
1-cup white granulated sugar
1/2-cup dark corn syrup
1-teaspoon vanilla extract
6-tablespoons butter, melted and cooled
1-cup pecan pieces or halves
1-9-inch unbaked pastry pie shell

In large bowl, beats eggs, sugar, corn syrup, vanilla and butter.
Stir in pecans and pour into pie shell.
Bake in preheated oven at 350 degrees for 45 to 60 minutes,
or until a knife inserted halfway between the center and the outside
edge comes out clean.

Easy Chocolate Mousse Pie Recipe

Chocolate Mouse Pie

1-prepared 8 or 9-inch graham cracker crumb crust
1- 8 ounce package cream cheese, softened
1/2-cup cocoa powder
1-cup confectioners' sugar
1-1/2-teaspoon vanilla extract
2-cups whipping cream

Beat cream cheese and cocoa powder in a large bowl until fluffy
and well blended.
Gradually add the confectioners' sugar, and blend well. Stir in
the vanilla extract.
Whip the whipping cream until stiff; fold into the creamed mixture.
Pour into pie crust, chill until firm.
Makes 8 servings. One pie.

Eggnog Pie Recipe

Eggnog Pie

1-cup cold eggnog
1-package(6-serving size) vanilla flavored instant pudding
1-tablespoon rum or 1/4-teaspoon rum extract
1/4-teaspoon nutmeg
3-1/2-cups Cool Whip, thawed
1-prepared 8 or 9- inch graham cracker crumb crust

Pour cold eggnog into a bowl, add pudding, rum and nutmeg.
With an electric mixer at low speed, beat until well blended,
about 1-minute. Let stand for 5-minutes. Fold in 2-cups of the
Cool Whip. Spoon into the pie crust. Chill until firm, about 2 or 3 hours.
Garnish with the remaining whipped topping.
Sprinkle with some nutmeg if desired.
Makes 1 pie

Cherry Cheese Pie Recipe

Cherry Cheese Pie

1-(9-inch) graham cracker crumb crust
1-(8 ounce) package cream cheese, softened
1-(14-ounce can sweetened condensed milk
1/3-cup real lemon juice from concrentrate
1-teaspoon vanilla extract
canned cherry pie filling, chilled

In a large bowl, using an electric mixer, beat cheese until fluffy.
Gradually add the sweetened condensed milk; beat until smooth.
Stir in lemon juice and vanilla. Pour into pie crust. Chill for 3 hours
or until set. Top with the cherry pie filling.
Makes 1 pie.

Fluffy Grasshopper Pie Recipe

Grasshopper Pie

2-cups finely crushed Oreo cookies (about 20)
1/4-cup butter, melted
1-8 ounce package cream cheese, softened
1-14 ounce can sweetened condensed milk
3-tablespoons real lemon juice from concentrate
1/4-cup creme de menthe
1/4-cup creme de cacao
1-4 ounce container Cool Whip

Combine the cookie crumbs and butter; press on bottom and up
the sides of a buttered 9-inch pie pan. Chill. Meanwhile in a large
mixing bowl, beat the cream cheese until fluffy, gradually beat in
the sweetened condensed milk until smooth. Stir in the lemon juice
and the liqueurs. Fold in the whipped topping.
Chill for 20 minutes and pile into pie crust. Chill or freeze for 4 hours
or until set.
Refrigerate or freeze leftovers
Makes 1 pie..

Frozen Peanut Butter Pie Recipe

Peanut Butter Pie

3-1/2-cups Cool Whip-8-ounces, thawed
1-9-inch graham cracker crust
1/3-cup strawberry jam
1-cup cold milk
1/2-cup chunky peanut butter
1-4 ounce package vanilla flavored instant pudding.

Spread 1-cup Cool Whip in the bottom of the pie crust, freeze
for about 20 minutes. Carefully spread strawberry jam over the
whipped topping. Put in refrigerator.
In a bowl, gradually add the milk to the peanut butter, blend until smooth.
Add the pudding and with an electric mixer at low speed, beat until well
blended, about 2 minutes.
Fold in the remaining whipped topping and spoon over the jam.
Freeze until firm, about 4 hours.
Garnish with more Cool Whip and some chopped nuts if desired.
Makes 1 pie.

Margarita Pie Recipe

Margarita Pie

1/2-cup butter
1-1/4 cups finely crushed pretzels
1/4-cup sugar
1-14 ounce can sweetened condensed milk
1/3-cup lime juice
2 to 4-tablespoons tequila
2-tablespoons triple sec or other orange flavored liqueur
1-cup whipping cream, whipped

In a small saucepan melt the butter, stir in the pretzels and sugar.
Mix well and press into a buttered 9-inch pie plate, chill.
In a large bowl, combine the sweetened condensed milk, lime juice,
tequila and triple sec; mix well. Fold in the whipped cream and pour into
the prepared pie crust.
Freeze or chill about until firm, 2 hours in the freezer or 4-hours in
the refrigerator.
Refrigerate or freeze leftovers.
Makes 1 9-inch pie.

Frozen Peach Cream Pies Recipe

Frozen peach pie

1-8-ounce package cream cheese, softened
1-14 ounce can sweetened condensed milk
2-cups-pureed, fresh, frozen or canned peaches, about 1/2 cups.
1-tablespoon real lemon juice
1/4-teaspoon almond extract
1-8 ounce container whipped topping, thawed
2- graham cracker crumb crusts
Additional sliced peaches for garnish

In a large mixing bowl, beat cream cheese until fluffy, gradually
beat in the sweetened condensed milk, then add the pureed
peaches and lemon juice. Fold in the whipped topping. Pour
evenly into the 2 pie crusts. Freeze for 4 hours or until firm.
Garnish with peach slices and additional whipped topping.
Store leftovers in freezer.
Makes 2 pies.

Fresh Strawberry Pie Recipe

Fresh Strawberry Pie

1-9-inch baked pastry shell
1-1/4- cups sugar
1-tablespoon cornstarch
1-1/2-cups water
3-tablespoon lemon juice
1-4 ounce size package strawberry flavored gelatin
1-quart fresh strawberries, cleaned and hulled

In a medium sized saucepan, combine the sugar and cornstarch;
add the water and lemon juice. Over high heat, bring to a boil.
Reduce heat; cook and stir until slightly thickened and clear,
about 4 to 5 minutes.
Add the gelatin, stir until dissolved. Cool at room temperature.
Stir in the strawberries and pour into the prepared pastry crust.
Chill 4 to 6 hours or until set.
Refrigerate leftovers.
Makes 1 pie.

Do not use evaporated milk in these pie recipes.

Refrigerate or freeze any leftovers.