PIE RECIPES from DREMC’s Holiday Foods Collection banner image

PIE RECIPES from DREMC’s Holiday Foods Collection

To satisfy that sweet tooth, try these delicious pie recipes courtesy of Duck River Electric Membership Corporation and our Holiday Foods program!

Cranberry Apple Streusel Pie
from the 2006 Holiday Foods program

1 refrigerated pie crust (from 15 oz. package), softened as directed on package
2 (21 oz.) cans apple pie filling
1 cup sweetened dried cranberries
1/2 teaspoon cinnamon
1/3 cup all purpose flour
1/4 cup firmly packed brown sugar
3 Tablespoons butter

Heat oven to 450 degrees. Prepare and bake pie crust as directed on package. Do not prick crust. Reduce oven temperature to 400 degrees. Meanwhile in a medium bowl, combine pie filling, cranberries and cinnamon; mix well. In a small bowl, combine flour and brown sugar, and mix well. With a pasty blender or fork, cut in the butter until mixture resembles coarse crumbs. Spook pie filling mixture into warm baked pie shell. Sprinkle crumb mixture evenly over filling. Bake at 400 degrees for 35 to 45 minutes or until topping is golden brown and bubbly. If necessary, cover edges of crust with strips of foil after 5 to 10 minutes of baking to prevent excessive browning. Cool at least 30 minutes before serving.

Sugar Free Apple Pie
from the 2002 Holiday Foods program 

1/3 cup frozen apple juice concentrate
sugar substitute equal to 8 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
8 cups thinly sliced peeled baking apples
1 Tablespoon margarine
pastry for double-crust pie (9 inches)

Combine first four ingredients. Line pie plate with bottom crust; add apples. Pour juice mixture over apples; dot with margarine. Roll out remaining pastry to fit top of pie; cut slits or an apple shape in top. Place over filling; seal and flute edges. Bake at 375 degrees for 35 minutes. Increase temperature to 400 degrees, and bake 15 to 20 minutes or until apples are tender. Makes 8 servings.

Praline Pie
from the 2013 Holiday Foods program

1/2 cup butter
1 (7 oz.) can flaked coconut
1 cup crushed pecans
1 (8 oz.) package cream cheese
1 can sweetened condensed milk
1 (12 oz.) frozen whipped topping, thawed
2 (9-inch) graham cracker crusts
1 jar caramel ice cream topping

Melt butter in a large skillet, stir in coconut and pecans, and toast lightly. In a separate bowl, mix cream cheese, sweetened condensed milk and whipped topping until smooth and creamy. Layer in pie crust beginning with cream cheese mixture, topped with pecans and coconut. Drizzle with caramel sauce, repeat layers, and chill overnight before cutting. Makes two 9-inch pies.

Banana Cream Pie
from the 2001 Holiday Foods program

2 cups bananas, sliced (equals 2 medium bananas)
1 (6 oz.) chocolate flavored pie crust
1 (4 oz.) package sugar-free instant banana pudding mix
2/3 cup nonfat dry powered milk
1 1/3 cup water
1 cup lite frozen whipped topping, thawed
1 Tablespoon chocolate syrup

Layer bananas on bottom of pie crust. In a medium bowl, combine dry pudding mix and powdered milk. Add water using a wire whisk to mix. Blend in 1/4 cup whipped topping. Pour mixture over bananas. Refrigerate for 15 minutes. Spread remaining 3/4 cup whipped topping evenly over mixture. Drizzle with chocolate syrup and refrigerate. Serves 8.

Pecan Cheese Pie
from the 2015 Holiday Foods program

1 (8 oz.) package cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 unbaked 9-inch pastry shell
1 1/2 cups chopped pecans
1 cup light corn syrup
1/4 cup sugar
3 eggs, beaten
1 teaspoon vanilla extract

Combine cream cheese and 1/3 cup sugar in a large bowl; beat with electric mixer at high speed until fluffy. Add 1 egg, 1 teaspoon vanilla and salt; blend well. Pour into pastry shell; sprinkle with pecans. Set aside. Combine corn syrup and remaining ingredients, stirring well. Pour over cream cheese mixture. Bake at 375 degrees for 35 to 40 minutes or until set. Let cool completely. Chill until ready to serve. Serves 8.

Chocolate Chess Pie
from the 2010 Holiday Foods program

1/2 cup butter
1 1/2 (1 oz.) square unsweetened baking chocolate, chopped
1 cup light brown sugar, packed
1/2 cup sugar
2 eggs, beaten
1 Tablespoon milk
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 (9 inch) pie crust
whipped topping for garnish

Melt butter and chocolate in a small saucepan over low heat; set aside. Combine sugars, eggs, milk, flour and vanilla in a medium bowl. Gradually add chocolate mixture, beating constantly. Pour into unbaked pie crust; bake at 325 degrees for 40 to 45 minutes. Let cool before serving. Garnish with whipped topping, if desired. Makes 8 servings.

Visit DREMC’s Pinterest site and www.dremc.com regularly for more recipes and other great ideas! And please be sure to invite your friends to follow us on Pinterest and other social media, too!