Cherry Ice Box Pie
From the kitchen of Colleen Durrington
Blind baked pie shell (directions here) or a baked graham cracker crust (recipe here)
Can of cherry pie filling
2/3 cups heavy whipping cream
4 oz. cream cheese- softened
1 cup powdered sugar
Whip filling ingredients in a stand mixer until smooth.
Pour into pie crust and top with cherry pie filling.
Paula Deen delivers on this recipe. It’s easy, light, and wonderfully coconut-y! I made several of these in some precious mini pie dishes. They’d be a great neighbor gifts!
French Coconut Pie
4 tablespoons (1/2 stick) butter, melted
2 eggs, beaten
1 tablespoon all-purpose flour
3/4 cup sugar
1 (3 1/2–ounce) can shredded sweetened coconut (or 1 cup from a bag of cocounut)
1 cup milk
1 (9-inch) unbaked pie shell
Preheat oven to 350 degrees F.
In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes.
I bring to you, a pie that would totally be acceptable for breakfast, I’m positive. It’s warm, sweet, and basically healthy (sooo many blueberries)!
Blueberry Crumble Pie
Recipe adapted from Bon Apetit
Blind bake (directions here
) your favorite pie dough!
Filling and topping:
2/3 cup plus 3 tablespoons sugar
2 1/2 tablespoons cornstarch
1 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
5 cups (1 pound 10 ounces) fresh blueberries
3/4 cup unbleached all-purpose flour
3 tablespoons (packed) light brown sugar
1/2 teaspoons cinnamon
1/4 teaspoon salt
5 tablespoons unsalted butter, melted, cooled slightly
Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20-30 minutes.
Whisk flour, remaining 3 tablespoons sugar, light brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.
Preheat oven to 375°. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast.
Let pie cool on a wire rack.
This pie is not my favorite… a sweet friend at church LOVES egg pie (specifically his grandmother’s egg pie recipe). When my grandmother sent me her own egg pie recipe I had to give it a try! And… it was interesting. If you love custard pies this would be right up your alley.
Egg Custard Pie
Recipe from the kitchen of Nancy Henderson
1 unbaked 9 inch pie crust
4 large eggs
1 1/2 tsp vanilla
1/4 tsp salt
1/4 tsp ground nutmeg
2 1/4 cups half and half
Additional nutmeg for topping
Blind bake pie shell (see directions here). Reduce oven to 325 degrees.
Combine eggs and next four ingredients in a stand mixer at medium speed until blended. Gradually mix in half and half and mix. Remove pie crust and pour in filling. Sprinkle nutmeg over the top of the pie. Bake for 1 hour or until 2 in from center is set.
Cool completely and store in refrigerator.
9 months later…
It’s crazy to think about all that has happened since my 26th birthday! 26 has turned out to be a doozy.
But you’re here for one reason and one reason only: the pies.
On the day of my 26th birthday I completed pies 18, 19, 20, 21, 22, 23, 24, and 25! That’s right. Eight pies in one day. Several of my very obliging friends came over for a birthday celebration and to help demolish the final eight pies.
The final pies will be posted shortly! Thanks for being a part of these 25 pies from my 26th year!