Banana Cream Pie

Buttermilk Pie

Apple Pie

Sweet Potatoe Pie

When, I was growing up around my grandmother in East Texas in 1960..."Folks", She will cook morning, noon and supper. No fast food here! She was one of the best cook around. I could sit and watch  her cook in her country kitchen all day long.

My grandmother could turn a dish into a master piece ........ One day she bake a Buttermilk pie for dinner, A Buttermilk pie is a custard-like pie. Traditional of the United Kingdom, it almost unknown today but is now a traditional pie of the southern States.
When I taste the Buttermilk Pie for the first time it was so creamy, sweet and tangy... Good job Grandma!

Recipe for Buttermilk Pie....Remember a Change sometime don't hurt.

Weekend cowgirl has the same recipe my grandma...You go gurl!


Easy Pie Crust

There’s nothing more American than homemade pie with a good homemade tender flakey crust! I am giving you three of the best recipe crust I found so you can try them.

If you fail don't give up! you can always buy kroger ready made Pie crust In the red back up!

Martha Steward:
Shortcut your way to wonderful pies all summer. Prepare the crust and topping ahead, and keep them in the freezer.

    prep: 40 mins
    total time: 1 hour    40 mins
    yield: Makes 2


    2 1/2 cups all-purpose flour
    1 teaspoon salt
    1 teaspoon sugar
    2 sticks chilled unsalted butter, cut into pieces


    Step 1

    To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
    Step 2

    Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
    Step 3

    Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
    Step 4

    To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
    Step 5

    Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
    Step 6

    Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

Lynne's Pie Crust Improv Guide: One Formula, Three tricks

Pie crust has intimidation written all over it. So let's bring it down to where it belongs — you only need a few key pieces of information. For me it comes down to one formula plus three tricks. Trust me, you can do this.
So when you make this crust, fill it with sweetened fruit and you have homemade pie. Just take it step by step — and then show off like crazy.
The Formula:
For one single-crust 9 to 10 inch pie, which holds 4 to 6 cups of fruit, you'll need:
  • 1 1/4 cups flour, measured by dipping into the flour and leveling off (preferably all-purpose, unbleached and organic)
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 stick stone-cold unsalted butter, cut into 1-inch chunks
1. For a food processor, put all of this into the bowl with steel blade (if they've been chilled, all the better). Pulse until you get a really rough mixture that looks like big peas on steroids in crumbles of flour.
2. If you're doing it by hand, put everything into a mixing bowl, and smoosh the butter chunks and flour mix together quickly with your fingers (work fast because you don't want to melt the butter, you want it in big flakes) until the mixture looks like what's described above.
Next, we add something wet:
  • 4-5 tablespoons ice water
  • 1 tablespoon vinegar (which helps make the crust tender)

Now the tricks to finish up the crust:

TRICK #1: Don't overmix. Toss the wet and dry together with a fork (in the mixing bowl) or with a very few pulses (in food processor). You want it clumpy. You do not want it to look like cookie dough.
TRICK #2: Chill, Chill, Chill. Every time you mix or handle the dough, chill it again. That's how it gets tender. This means once it's mixed, gather it in a ball and flatten it into a disk, wrap it in plastic wrap and chill 30 minutes to overnight. Once you've rolled it out and put it in a pie pan (use shiny metal, not dark or glass), or a cookie sheet, chill it again 30 minutes to overnight.
TRICK #3: Don't let the dough get warm until it's in the oven.
That's it — you have pie crust dough.
To make a pie, you don't even need a pie pan. You could use a skillet, or cookie sheet, or upside down roasting pan — yeah, any flat metal surface will do.
Roll out the dough, chill it, then pile lots of sweetened fruit in the center (4 to 5 cups), flip over the sides, and you have a pie ready to bake. Bake at 400ºF until the juices are bubbling, and the crust is rich golden brown.
And there you have it — the pie crust formula with three tricks.

  Lemon Meringue Pie

I  have tried so many recipes for this pie and this is the best of all of them. My recipe is okay but I will not dare give it to you when you can get the best. MILE HIGH LEMON MERINGUE PIE, adapted from Martha Stewart Thank you folks at Martha Stewart kitchen.


1 Store Bought Pie Pastry
Lemon Filling
1 large egg
2 tablespoons heavy cream
1/3 cup cornstarch
1/3 cup sifted cake flour
1/4 teaspoon salt
1 1/4 cups sugar
5 large egg yolks, lightly beaten
1/2 cup fresh lemon juice
2 tablespoons lemon rind
4 tablespoons unsalted butter, cut into small pieces

7 large egg whites
3/4 cup sugar
1/4 teaspoon salt
Bake the pastry shell according to directions and allow to cool.
For the lemon filling, combine cornstarch, cake flour, salt, and sugar in a medium saucepan over medium heat.  Martha notes that this should be a nonreactive saucepan.  I only had one kind, and it turns out it was nonreactive.  Copper saucepans are, apparently, reactive.  Don’t use copper saucepans in this recipe.
Gradually add two cups of cold water and bring the mixture to a boil, whisking constantly.  This should take about four minutes.
Remove the nonreactive saucepan from the heat.  Pour a small amount of the hot mixture into the egg yolks to temper them and keep the lemon filling from becoming lemon-and-scrambled-egg filling, then add the eggs to the nonreactive saucepan.  Cook over low heat for five minutes.
Remove the pan from the heat again and whisk in the lemon juice and rind.  Add the butter one piece at a time, but in a fairly methodical manner while the mixture is warm enough to melt the butter.
When the butter is fully melted and absorbed into the mixture, pour it into a large bowl and let it cool.  Place wax paper directly on top of the  surface to prevent a skin from forming.
When cool, pour the filling into the pastry shell, cover with aluminum foil, and refrigerate for approximately one hour, until firm.
When the lemon filling is firm, make the meringue by combining the egg whites, sugar, and salt in a heat-proof bowl.  Set over a pan of simmering water and beat until warm and the sugar and salt are dissolved into the egg whites.
Remove bowl from heat and whip into stiff peaks.  This alone makes pre-stand mixer cooks who could make any kind of lemon meringue pie, much less a beautiful one, head and shoulders above all the rest of humanity.
Spread the meringue over the pie  so that it touches the crust all around.  This will, at least in theory, reduce the “weeping” that occurs (in which watery puddles form at the bottom of the pie pan after pieces are removed).  Using the flat part of a spatula, lightly tap all over the surface of the meringue to encourage well-intentioned, “it came out this way all on its own” peaks.
Broil until brown, approximately two minutes.  


Pumpkin Pie Recipe

This Thanksgiving year, take it easy on yourself. Come On Open up the Libby's can pure Pumpkin, buy the crust in the red box and just have fun!

Happy Holidays!

Libby’s Pumpkin Pie Recipe from the back of the can.


    3/4 cup granulated sugar

    1 teaspoon ground cinnamon

    1/2 teaspoon salt

    1/2 teaspoon ground ginger

    1/4 teaspoon ground cloves

    2 large eggs

    1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin

    1 can (12 fl. oz.)  Evaporated Milk

    1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)


MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
(let set over night in refrigerator this will help make favor of the pie really good).

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.



Sweet Potatoe Pie Recipe

Sweet Potato Pie has to be my all time favorite dessert. I can make it any day of the week and absolutely love it. I like the regular pie crust not the graham cracker crust. Sometimes it’s hard to find a good sweet potato pie.

4 large sweet potatoes or yams (I like yams better)

2 whole eggs

2 egg yolks

1 can of evaporated milk (use less if you what your pie thick)

1 1/2 stick of unsalted butter

1 tablespoon of vanilla extract

1 tablespoon lemon extract

1 tablespoon  nutmeg

dash salt 

1 1/2 cup of white sugar

2 deep dish pie crusts

Preheat oven to 425° F. Place sweet potatoes on a baking sheet and roast (skin on). Bake until soft. Remove from oven. Allow to cool . Remove the skin carefully. Or boil potatoes with skin on in water until fork tender. Place sweet potatoes into large bowl. Sprinkle salt and butter. Mash with a potato masher until  smooth. Mix nutmeg and add sugar. Mix well. (you may use a  mixer, on low speed this will help make the pie smooth) Add the whole eggs first and mix, now add the egg yolks and mix well. Slowly add evaporated milk, vanilla, lemon extract.Mix until a smooth .cut the oven to 375° F. Place pie shells on a baking sheet. Pour sweet potato mixture into pie shells evenly making some peaks. Bake on center rack for 45 minutes or until peaks are dark brown. Allow to completely cool.