Pecan Pie

Pecan pie is wonderfully sweet pie and everyone loves it.


Pecan Pie

Mix 3 eggs and 2/3 cup of sugar.

  Add 1/2 tsp salt, 1/3 cup butter, and 1cup light or dark Karol  syrup.

Mix together than add 2cups pecan halves.

Put in unbaked pie crust.

Bake the pecan pie at 360º for 40-50 minutes or until done in the middle.
One way to test if the pecan pie is done is to insert a toothpick and if it comes out clean the pie is done.

Enjoy

Candy cane Peppermint Pie

Candy cane peppermint pie is a wonderful and very light dessert.  It would be great for the holidays.  I have pasted the original site where you can get the full recipe with fat and calories included.

Candy Cane Peppermint Pie

Original recipe on Hungry Girl site


Start by making the crust.  Use 4 sheets (16 crackers) chocolate graham crackers broken.
Melt 2 tbsp. light whipped butter or light buttery spread.  Pour butter in cracker crumbs and stir.  Press in a pie pan coated with non stick spray and bake on 400 for 10 minutes until firm.

One 4-serving box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix with
3/4 cup fat-free milk or low fat almond milk.  I shaved chocolate into the pudding mix.

2 standard-sized peppermint candy canes lightly crushed.  Add 3 cups Cool Whip Free (thawed)

Pour into a bowl and evenly spread filling into the crust. Refrigerate until completely chilled and set, at least 1 1/2 hours.

I toped my candy cane peppermint pie with chocolate shavings and some pecans. You can put a few tsp of crushed candy canes on top. This pie was divine. Hard to believe it is low in calories and fat. See the hungry girl site for exact recipe because I altered mine a little because of what I had in my refrigerator.

Hungry girl Peppermint pie recipe


Enjoy

Tomato Pie

This is a wonderful old fashion recipe lost because of the box era. If it can't be made out of a box we don't like to tackle it. This recipe is easy to follow and I will just write it out.
Easy as Pie.

 

 

Tomato pie

Fit a refrigerator pizza crust in a greased pie plate. I use a pizza crust because it is so absorbent and can take the extra fluid from the tomatoes. Cook following directions on package until toasty brown and crispy.  While the crust is cooking you can fry 6 slices of bacon (ok fry the whole package you will need some for snacking).

Slice about 6 large tomatoes and let them sit for at least 20 minutes patting the extra fluid away. Salt and pepper to taste.

When the pie crust comes out of the oven season and cover bottom with mozzarella cheese. Let the cheese melt.

The next level after the mozzarella cheese is a layer of tomatoes then season with whatever you like (basil, Italian seasoning, oregano etc.). Then slice an onion and put half on top of the tomatoes. Crumble up the bacon and put half on top of the onions. Sprinkle a few tablespoons of flour over the tomatoes and onion.

Then a layer of mozzarella cheese starts the process again.

Tomatoes, onions, flour and bacon on top of that with more mozzarella cheese on top.

Last topping is the crusty stuff.

Mix together 2 Cup of cheddar cheese with 1/2 cup of miracle whip or mayonnaise, and 1/2 cup of sour cream.

Top the pie with the mixture of cheese and mayo.

Put in the oven and back on 375 for about 40 minutes. Top crust should be a little brown and crispy.

Enjoy