*TARTE AU OEUFS*

*EGG CUSTARD PIE*
My mom use to make this all the time when I was growing up.... and as soon as my brother Serge would see the pie, it was gone. Even to this day... it’s one of his favorite... pie. :)) Egg custard pie is a dessert pie, not a quiche. :))

1 (9 inch) unbaked pie crust
3 eggs, beaten
3/4 cup white sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 egg white
2 1/2 cups scalded milk
1/4 tsp. ground nutmeg

Preheat oven to 400 degrees F (205 degrees C).
Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk.
Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust.
Pour custard mixture into piecrust. Sprinkle with nutmeg.
Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean.
Cool on rack.

*TARTE AU SUCRE*

And again... my mom would make this sugar pie quite often when I was growing up. it’s really good, but it’s veeeeery sweet. So I normally just have a little piece with a little... whip cream on top... and you have the world’s best pie. :))

1 pie crust, unbaked
6 tbsp. flour
2 cups packed brown sugar (or half brown sugar, half maple sugar is you have / can afford it)
1 1/2 cups low fat evaporated milk
4 tbsp. butter
1/2 tsp. salt
1 tsp. vanilla or maple ext

Preheat oven to 400F
In a saucepan, combine flour and sugar and mix.
Stir in milk slowly to avoid lumps, then add butter and salt.
Cook, stirring constantly, until mixture comes to a boil.
Remove from heat, add vanilla or maple extract.
Pour into an unbaked pie shell.
Bake at 400F for 5 minutes.
Reduce heat to 350F and continue baking for 25 minutes.
Remove from oven and let cool in a rack.
Serve cooled in small wedges, with vanilla ice cream or lightly sweetened whipped cream if desired.

FROZEN LEMONADE PIE

Great summer dessert and easy to make! Sometime instead of using regular lemonade concentrate, I've used pink lemonade concentrate to give it a little color. YUMMY!!! :))

Graham Cracker Crust:
2 cups graham cracke...r crumbs
1/4 cup sugar
7 tablespoons butter, melted

Lemonade filling:
1 (14 ounce) can sweetened condensed milk, chilled
1 (12 ounce) container whip topping, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
1 tsp. candied lemon peel

Preheat oven to 350 degrees F.
In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter.
Press firmly on bottom and up sides of pie plate.
Bake for 7 minutes and let cool completely.
In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently.
Add frozen lemonade and continue to gently fold.
Do not let the mixture become soupy.
Pour mixture into the pie crust and freeze overnight. Garnish with candied lemon peel.

MINI CANNOLI CUPS

 

Unfortunately, most of us don’t have the time or the ingredients handy to make the dough, wrap it around cannoli tubes, fry it and so on. So I can across this recipe using a pie crust instead of frying dough. The recipe is easy and really good. Enjoy!!!

For Cups
Flour for dusting surface
1 refrigerated pie crusts
3 tbsp. coarse natural sugar (I used regular sugar)
1 tsp. cinnamon

For Filling
1 (15oz) container of whole milk ricotta cheese
1/2 cup confectioners’ sugar, plus extra for dusting finished cups
2 tbsp. white sugar
1 tsp. vanilla extract (I used almond extract)
1/4 cup mini semi-sweet chocolate chips

In a large bowl with an electric mixer combine all ingredients for the filling except the chocolate chips and mix well until creamy. Place the filling in a 1-gallon plastic storage bag and chill while you make

the cups. Filling may seem thin but will firm up slightly when it’s refrigerated. For thicker cream see notes below.

Heat oven to 425°F. Unroll the piecrusts onto a lightly floured surface and sprinkle the top of each crust with the natural sugar and the cinnamon. Lightly roll over it with a rolling pin so that sugar and cinnamon are pressed into the dough.

With a 2 1/2-3 inch round cookie cutter, cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup... sugar facing up.

Bake for about 10 minutes or until cups are golden. Remove from oven and allow cups to cool. Once cups are cool they can be removed from tin and

 

Remove filling from refrigerator, cut one of the bottom corners off the bag and pipe a little less than a tablespoon of filling into the cooled cannoli cups.

Sprinkle with mini chocolate chips, dust with powdered sugar and serve.
 

Cups should be filled shortly BEFORE they are eaten so the don’t get SOGGY. If you wish to make them ahead of time, you can make the cups and the cream and keep them separate. Once you are ready to eat, you can fill, decorate and serve.

Cooking Tips:
If you want the cream to be extra thick you can stain the ricotta in some cheese cloth placed in a bowl and covered over night before you mix your sugar to make the cream. This will remove any excess water and give you a thicker consistency.

Filling can be made a day or two ahead of time and kept in the refrigerator.

A variation in the cannoli cream that works well is a 1/4 teaspoon of almond extract and or orange extract.

Other toppings that go well with the cannoli cups are chopped toasted almonds, chocolate sprinkles, candied orange pieces, chopped candied red cherries, as well as a sprinkle of cinnamon.

MAPLE WALNUT PIE

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

1 (9 inch) unbaked pie crust
1 1/2 cup walnuts
3 eggs, lightly beaten
1 tbsp. flour
1 cup maple syrup
Large pinch of salt
6 tbsp. butter melted and cool

In deep pie crust, cover bottom with walnuts.
In separate bowl, mix together the eggs, flour, maple syrup, salt and melted butter.
Pour mixture into pie crust over the walnuts.
Bake at 400F for 40 minutes. Serve with ice cream or whipped cream.

EASY CREAM PIE

(RECIPE POSTED BY MANON VEILLEUX)

(delicious & so easy to make)

Mix together:
1 1/4 cup sugar
1/3 cup cornstartch
1 pinch salt

Add gradually 3cup of 3% milk stirring non stop until smooth then broil 3min.
Take away from heat and add 3 tablespoon of butter 1 1/2 teaspoon of vanilla
Put in piecrust and refrigerate 2hours then decorate with whipping cream & put back in the refrigerator until serve

NO-MELT SUNDAE PIE

(RECIPE POSTED BY KERRY GARTSHORE-HAMILTON)

This is a great summer treat and a hit with the kids!!!
You Need!
15 OREO Cookies, crushed (about 1-1/2 cups)
3 Tbsp. butter, melted
1 pkg. (3.4 oz.) JELL-O Vanilla Instant Pudding
1 cup cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
2 squares BAKER'S Semi-Sweet Chocolate, melted
1/3 cup canned sweetened condensed milk

MIX crumbs and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate.
BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups Cool Whip. Spoon into crust. Mix melted chocolate and condensed milk until well blended. Spoon over pie; swirl with knife.
FREEZE 6 hours or until firm. Remove pie from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Top with remaining Cool Whip.
ENJOY!!!

MAIDS OF HONOUR

12 tsp. raspberry jam
12 unbaked Tart shells

FILLING:
1/4 cup butter or margarine, softened
1/4 cup sugar
1 egg, beaten
1/2 cup flour
1/4 tsp. baking powder
1/4 tsp. vanilla or almond flavoring
Icing Sugar

Put small spoonful of jam in each tart shell.
Filling: Cream butter and sugar together well. Beat in egg. Add flour, baking powder and vanilla. Stir to mix. Put about 1 tbsp. over jam in each tart shell.
Bake on bottom shelf in 375’F oven about 20 minutes until risen and firm. An inserted wooden pick should come out clean.
Dust with icing sugar to serve.
Yield: 12 tarts.

DOUBLE STRAWBERRY CHEESECAKE TARTS

(recipe from my friend Nancy F.)

18 tarts shells, thawed 10 minutes
1 can strawberry pie filling, divided in two
1 tbsp. corn starch
1 pkg. cream cheese, softened
1/4 cup sugar
1 egg
1/4 tsp. vanilla

Place tarts shells on large baking sheet.
Set aside half of the strawberry pie filling. Mash remaining strawberry pie filling; stir in corn starch. Divide cornstarch-strawberry mixture evenly among 18 tart shells.
Bake in 425’F oven for 10 minutes. Reduce oven temperature to 350’F.
Combine cream cheese, sugar, egg and vanilla in mixing bowl; beat until smooth. Spoon over hot strawberry layer in tart shells.
Bake in 350’F oven for 10 minutes longer or until set.
Cool. Top with reserved pie filling. Chill 2 hours.
Makes 18 tarts.

BUTTER TARTS

(recipe from Mrs. Belzer in Nova Scotia)

1 egg, slightly beaten
1 cup brown sugar, firmly packed
1 cup raisins
1 tbsp. melted butter
Pinch of salt
1 tsp. vanilla ext

Mix ingredients and put into little browned tarts. Bake 30 minutes at 325'F till the filling is firm.
Sweet but really good. :))

TURTLE PIE

1/3 cup chopped pecans
1 baked 9 inch pie shell
1/2 cup sweetened condensed milk
1/2 cup brown sugar, packed
1/2 cup butter or margarine
2 tbsp. corn syrup
16 pecan halves
2/3 cup semisweet chocolate chips
2 tbsp. butter or margarine

Sprinkle chopped pecans over bottom of pie shell.
Combine next 4 ingredients in heavy saucepan over medium heat. Stir and bring to a boil. Keep stirring as it continues to boil for 5 minutes. Be careful because it sticks to the bottom of the pan quite readily. Remove from heat. Slowly beat with spoon about 2 minutes until it shows signs of thickening; not to long or it will harden when cool. Careful spoon over chopped pecans.
Visualize the pie being cut into 8 wedges. Now place pecan halves around outside edge in upright position against crust so there will be 2 in each wedge. These are the turtle's feet. Push them down into filling so they stay upright. Cool.
Melt chocolate chips and butter in small saucepan over low heat. Spread over pie. Chill. Yield: 1 pie

CARAMEL PIE

4 oz. cream cheese, softened
1/2 cup sweetened condensed milk
1 carton (8 oz.) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1/2 cup caramel ice cream topping
3/4 cup coconut, toasted
1/4 cup chopped pecans, toasted

In a mixing bowl, blend cream cheese and milk; fold in the whipped topping. Spread half into pie crust.

Drizzle with half of the caramel topping. Combine coconut and pecans; sprinkle half over the caramel. Repeat layers. Chill or freeze until serving.
Yield: 6-8 servings

PEANUT BUTTER PIE

3/4 cup peanut butter4 oz. cream cheese, softened
1 cup confectioners’ sugar
1 carton (8 oz.) frozen whipped topping, thawed
1 graham cracker crust (9 in.)
Salted chopped peanuts

In a large bowl, beat the peanut butter, cream cheese and confectioners’ sugar until smooth. Fold in whipped topping; pour into prepared crust. Sprinkle with nuts. Chill until serving. Refrigerate leftovers if there is any. :))
P.S. you can also mix miniature chocolate chips in with the Peanut Butter Pie filling and decorate the top with shaved chocolate. :)) YUMMY!!! :))

BUMBLEBERRY PIE

(one of my favorite fruit pie)

Pastry for a 2 crust pie
1 1/3 cups sugar
1/3 cup flour
2 cups apples, peeled and slices
1 cup raspberries
1 cup blackberries
1 cup rhubarb, in short lengths
1/4-1/2 tsp. sugar

Roll pastry and line 9 inch pie plate. Roll top crust.
Stir first amount of sugar and flour together in large bowl.
Add apples, raspberries, blackberries and rhubarb. Toss well. Turn into pie shell. Dampen crust edge. Cover with pastry.
Trim and crimp to seal. Cut vents in top.
Sprinkle with remaining sugar. Bake on bottom rack of 350'F oven about 45 minutes until brown and apple is cooked.
Yield: 1 pie.
P.S. you can add your favorite fruit in place of the raspberries or the blackberries or the rhubarb.. So delicious... with
whipped cream or ice cream. Yummy!!! :))

STRAWBERRY PINEAPPLE PIE

1 cup sugar
2 tbsp. cornstarch
3 cups fresh sliced strawberries
1 (19 oz.) can crushed pineapple, drained
Pastry for a 2 crust pie
1/2 tsp. sugar

In a large bowl, mix first amount of sugar and cornstarch. Add strawberries and pineapple. Stir.
Roll pastry and line 9 inch pie plate. Roll top crust. Pour fruit mixture into pie shell. Moisten rim of crust. Top with pastry. Trim and crimp to seal. Cut slits in top.
Sprinkle with remaining sugar. Bake on bottom shelf in 350'F oven about 50 minutes until browned and strawberries are cooked.
Yield: 1 pie

*TARTE AU SIROP D'ERABLE*

*MAPLE SYRUP PIE*
(RECIPE POSTED BY DIANE LIZOTTE GRENIER)

1 cup maple syrup
1/2 cup brown sugar
3/4 cup Carnation milk
2 eggs
1 pie crust, uncooked

Preheat oven to 350’F.

Mix first 4 ingredients with a whip... if you use a mixer it will make too much foam. Pour liquid mixture in pie crust. Bake pie at 350’F for 45 minutes.
Be extra careful when taking the pie out of the oven as it will still be liquidy in the middle. It will continue cooking while cooling and give you a velvety texture when it’s done.
Serve with a dollop of whip creme.

BUTTER TART PIE

(very rich and best served in small pieces)

1-2 cup raisins (I actually used about 2 cups - covered the entire pie crust- as we don't like the filling too runny but for those who do like a more runny filling use less raisins)
1 1/4 cups corn syrup
1/2 cup light brown sugar, packed
3 eggs, lightly beaten
1/4 cup butter, melted
2 tbsp lemon juice
1 tbsp vanilla extract
Salt

Preheat oven to 425F.
Sprinkle raisins over pie shell. Whisk corn syrup with sugar, eggs, butter, lemon juice, vanilla and salt. Pour into shell.
Bake on lower rack of preheated oven for 15 minutes. Reduce temperature to 350F and bake 20-25 minutes until top appears set (it may be bubbly). Let stand 15 minutes before slicing.

CHOCOLATE BAR PIE

(Recipe from Diane G. – so good)

1 graham pie crust
3 Aero chocolate bars, cut up
3 Caramilk chocolate bars, cut up
20 large marshmallows, cut in pieces (or 2 cups mini marshmallows)
1/4 cup milk
1 cup 35% cream, whipped or you can use Cool Whip

In a glass bowl, add all the chocolate bars, marshmallow and milk.

Microwave together, mixing after every minute until mixture is melted and creamy. This will take about 3-4 minutes until it’s all melted.
Fold whipped cream into chocolate mixture and pour into graham crust.

Refrigerate for at least 4 to 6 hours.
Serve with a dollop of whip cream.
NOTE: What I do is… when the pie has cool, I spread whip cream all over the top of the pie and sprinkle shaved chocolate on top. It very sweet but sooooooo good. :))

EASY CARAMEL APPLE PIE

10 caramel candies
1/3 cup flour
3 cups apples, chopped
2/3 cup caramel ice cream topping
2 tsp. lemon juice
1/2 cup pecan pieces
1 (9 in.) frozen pie crust

Combine the 10 caramel candies, each cut into 4 pieces, and flour, apples, caramel topping, and the lemon juice; mix well.
Pour mixture into frozen pie crust and sprinkle with the pecan pieces
Bake at 375'F for 40 to 45 minutes. Do not refrigerate.

CRUMB TOP APPLE PIE

1 unbaked 9 inch pie shell
1/4 cup sugar
3/4 tsp. cinnamon
Pinch of salt
4-5 apples, peeled and thinly sliced

Mix together sugar, cinnamon and salt with apples and fill pie shell.

TOPPING:
3/4 cup brown sugar
3/4 cup flour
1/3 cup butter

Mix into fine crumbs and spread over apples. Bake at 375'F for 35-40 minutes. YUM!!!