An American Housewife: Thanksgiving Pies for 2025! A different pie crust this year, and 3 pies; pumpkin, pecan and caramel apple (PIE CRUST RECIPE with sour cream)

I LOVE my regular pie crust and have been making it since my children were itty bitty babies, but this year, I was flipping through an old catalog of King Arthur I found tucked into one of my 1000 recipe binders, and saw a random pie crust recipe that used an addition of sour cream and baking powder.  Two items I don't typically use in my pie crusts.  But I had sour cream on hand that wasn't earmarked for any meal in particular and I was in a grumpy mood in which I did not feel like taking on any of the tasks at hand and making a pie would keep me busy and give me a reason for not doing 'all the things' I should have been doing.  I also had been given a can of caramel apple pie filling by someone who couldn't/wouldn't use it, a year or so ago (which we never use either), and have never used, and will never use... so it's just been sitting in the back of the pantry.  I decided to make a pie, and then gift the pie to someone.  

So that is the back story to why I tried a different pastry recipe this year and why I actually made a caramel apple pie using a store bought can of pie filling - which I've never done before.  I got rid of the odd-can of filling AND tried a new recipe.  

The pie crust made with sour cream and baking powder was... interesting.  Different, but good enough that I made it two more times and made all three (3) pies with it this year.  There is a bit of tang to it from the sour cream, but it's good, flaky, yet durable and easy to work with.

Here is the apple pie I gifted after it was baked... and was well received, and I asked for feedback on the pie crust from.   

 

Going into the oven to bake....

 

 

 

 

 

Pie Crusts 2025

2 c flour (Used a mixture of AP and flour I ground myself from soft white wheatberries)
1/2 t salt
1/2 t baking powder
2 sticks butter, cold
1/2 c sour cream

Put the dry ingredients in a food processor bowl (or a plain mixing bowl if you wish to mix by hand).  Give a couple whirls to mix the dry.  Cut the butter into dices, pats or pieces.  For a food processor, add and pulse until it is a crumb mixture.  If by hand, smoosh and blend with your fingers (or use a pastry cutter) until it it is a crumb mixture and bits of butter are throughout the flour.  Add the sour cream last, mixing in by hand or give a couple pulse whirls in the food processor just until the dough comes together.  

Turn out on parchment paper sprinkled with a bit of flour.  Divide dough into 2 disks.  If it's still cold, you can roll out immediately, or just form a disk, wrap in plastic and chill in fridge until you are ready to roll.  Make a circle just a bit larger than your pie dish, and lift in.  Finish the edges however you wish.  Can be pre-baked for cold or custard pies, or freeze them until needed for filling pies - or fill immediately and bake.

 

 

 

 

 

 

 

 

Making the pies for Thanksgiving... a traditional pumpkin pie this year except made with part raw, organic honey to cut back on the dreaded corn syrup it traditionally uses.

 

 

 

 

 

  

 

 

 

And pecan... 

 

 

Which  you can leave like this after adding the pecans....  or you can quickly decorate the top with a design of whole pecans as well.

 

 

 

 

Vintage Recipes: Custard Rhubarb Pie, Roast Turkey in a Paper Sack, Mexican Squash and Sunday Night Waffles

This cookbook from my pantry isn't especially old, I couldn't find the publication date inside the cover pages like usual but looking it up online, it is listed as published in 1971.  

Old enough, to be called vintage?  I consider my collected books from the early 1900's to about 1940's to be vintage.  But 1971 is old enough I suppose.

This one is called Americana Cookery; An illustrated cookbook of regional America's traditional recipes. 

I'll grab a couple recipes at random to share while I sip my coffee and wait for a delivery this afternoon....

 

 

Custard Rhubarb Pie

4 c diced rhubarb
2 c sugar
1/3 c flour
3 eggs, separated
1 unbaked pie shell
1 T butter
1/4 t cream of tartar
6 T brown sugar

Combine rhubarb, sugar, flour and egg yolks in a bowl.  Stir.  Let stand for several minutes until the juice begins to form; pour mixture into pie shell.  Dot top with butter.  Bake at 450 degrees for 15 minutes.  Reduce heat to 250 degrees; bake for 30 minutes longer.  Place egg whites and cream of tartar in a bowl; beat until soft peaks form.  Add brown sugar gradually; beat until stiff glossy peaks form.  Add meringue to top of pie.  Bake at 350 degrees for 10 to 15 minutes or until lightly browned.  

Mrs. Doris Patterson, Shelbyville Jr. High, Shelbyville, IN
Notation:  I did find a Doris Patterson who lived in Shelbyville and was a retired teacher.  If this is her, she passed away in June of 2016.

Sunday Night Waffles

2 eggs, slightly beaten
3/4 c oil
2 1/2 c milk
2 1/2 c flour
1 1/2 T sugar
3/4 t salt
4 t baking powder

Combine eggs, oil and milk in mixer bowl.  Blend flour, sugar, salt and baking powder together.  Add to egg mixture, stirring to mix.  Beat with electric mixer for about 2 minutes.  Bake in hot waffle iron until golden brown and done.  

Marthanne Limehouse, St. Paul's HS, Yonges Island, SC

Mexican Squash

1 1/2 lb. yellow squash
1 med onion, chopped
2 T fat
2 cloves garlic
1 1/2 c tomatoes
1 or 2 t cumin seed
salt to taste
2 or 3 hot peppers (optional)

Wash and remove seed from squash; do not peel.  Cut into 1 inch cubes.  Saute onion in fat until  crystal clear; add squash, garlic, tomatoes and seasonings with 1 cup water.  Simmer until done, adding water, if necessary.  Add the hot peppers the last 15 minutes of cooking. 

Mrs. Nan Dryer, Mission HS, Mission, TX

Roast Turkey in a Brown Paper Sack

1 16-20 lb. turkey
salt to taste
1 recipe poultry stuffing
fat or shortening

Rub inside of turkey with salt.  Fill neck cavity with stuffing; fasten neck skin with skewer or pin.  Fasten opening with skewers; lace shut.  Tie leg ends to tail.  Brush entire bird with fat.  Place in brown paper sack; seal.  Place in shallow baking pan.  Bake at 325 degrees for 5 hours and 30 minutes.  Remove paper sack.

Frances Schneider, Menomonie HS, Menomonie, WI
I found what is possibly a match for Ms. Frances, if it is her, she passed away in April of 2023.

Using up Fruit "Everything" Pie with a Crumble Topping and Traditional Pumpkin Pie

 

Everything Fruit Pie with a Cinnamon Crumble Topping

This pie is to 'use up' lots of different fruit.  Over the course of a couple months I'd toss 'extra' fruit into the freezer.  I also had extra jars of home canned apples I wanted to use up.  I also had bought our favorite frozen fruit mixture at the store many times, but the peaches in frozen fruit mixes are always terrible - never ripe or sweet - so the peaches area always picked out and tossed into a ziplock in the freezer to use for other things.  Like this pie.

Into a big pan on the stove I added a bunch of fruit.  Everything I had on hand that needed to be used that could go into a fruit pie.   This time the mixture was/is:  apples, cranberries, strawberries, rhubarb, peaches, mango and... maybe something else.  I can't remember.   Brought to a boil, then reduce to be simmered on the stove with sugar and cinnamon added, along with a cornstarch/water slurry to thicken.  I didn't want to use it right then so I let it cool, refrigerated it, and put it into a food sealed bag and popped it back into the freezer.

I tossed the bag into the refrigerator last week to thaw and sit until needed.  Yesterday was a pie making day. 

1 unbaked pie crust
Crumble topping (recipe below)
Fruit of choice, with sweetener and flour to thicken (you could also use just apples, apples and cranberries, blueberries, etc)


Topping:
12 T sugar
6 T butter
1/2 c flour
6 T quick cook oatmeal
3 t cinnamon
1/4 t dried lemon zest

Crumbled together with your fingers, a fork, or pulsed a few times in a food processor.  Crumble onto your unbaked pie and bake as directed.

Baked at 350 for about 45 minutes.  Cool completely.

 

 

Pumpkin Pie

2 eggs
3/4 c brown sugar
5 oz. evaporated milk
1 1/2 t cinnamon
1/2 t salt
1/4 t ginger
1/8 t nutmeg
(or just use about 2 t pumpkin pie spice instead of all the above)
2 T boiling water
1 t vanilla extract
1 2/3 c pumpkin puree
1/4 c half and half
1 pie shell, unbaked

Preheat oven to 425 degrees.  Put the pie crust into your pan.
In a food processor or a bowl, beat the eggs, add the sugar, milk, spices and boiling water.  Beat.  Add the pumpkin and half and half, beat again briefly just to smooth.  Pour into your pie shell.

Bake 15 minutes at 425.  Lower the temp to 300 and continue to bake until the center is 'set' - about 30 minutes.  Cool completely.  Serve with whipped cream or vanilla ice cream.

 

An American Housewife: Keto Coconut Custard Cream Pie - (including the pie crust - with a secret ingredient making it simple)

  

I had a few reasons to make this pie this weekend.  The first being to use up rainbow colored coconut sprinkles in my pantry that were taking up space for months and months now (since I don't cook with coconut flakes often).  The second was to do a trial run using the pancake mix as a pie crust. 

I have a Birch Benders Keto pancake mix in the freezer that basically just lives there rent free (also taking up valuable space) because frankly, I don't really care for pancakes made from it.  I won't waste food though so when I try a keto or sugarfree/low carb food I'm not thrilled with, I find other ways to use it up.  

I was going to make the typical almond flour crust for this but saw the pancake mix and decided to try it.  It worked great!  It was seriously perfect as a pie crust and didn't puff up at all during baking, and wasn't in the least bit pancake like.  I don't care for it as a pancake mix, but I'm happy with using it as a pie crust mix now.

Keto Coconut Pie

Pie Crust:
1 cup Birch Benders Keto Pancake Mix
1 egg
1/4 c softened butter

Filling:
4 eggs
2/3 c natural sweetener of choice (like erythritol/monkfruit mixtures)
1/2 t vanilla
1 t coconut extract
1/4 t salt
1 can Thai Coconut Milk (13.5 oz. can)
1 t xanthan or other keto thickener
3/4 c unsweetened coconut flakes


Mix the keto piecrust mix with the single egg and softened butter in a bowl.  Mix well until it is completely mixed and forms a ball of dough.  Spread and press into a pie plate.  Bake at 350 for approximately 12-15 minutes.  Remove and let cool while you make the filling.

Mix the eggs, sweetener, vanilla and coconut extracts and salt in a bowl, beating well.  

In a small saucepan on the stove, whisk about 1/3 cup of the coconut milk with the thickener.  Stir over medium heat until it starts to thicken.  Slowly drizzle this over the egg mixture in your bowl.  Pour it all back into your saucepan and heat, stirring constantly for another 2-3 minutes, then pour into your pie shell.

Top with the coconut flakes.  Bake at 350 for 35 minutes or until the custard center is 'set' and hardly jiggles when you wiggle the pie plate.  Remove and cool completely on a wire rack.  It will set up more as it cools.

I didn't care about how 'pretty' the pie crust was, so I just pressed it in and baked it quickly.

 

The filling, ready to pour into the crust

 

The custard filling

 

My coconut flakes are multi-colored as I used them for sugarfree 'sprinkles' on cookies previously.

 

A rainbow colored coconut pie

 

This is before it went into the oven.  It turned golden brown on parts after baking (see top photo).

 

 

 

 

 

 

 

From my Grandmother's Recipe Box: French Cream Pie (a fruit and cream ice box pie)

 

French Cream Pie

1/2 lb. graham crackers - rolled fine - butter a cake pan (large) put in 1/2 of the crax crumble. 
1/2 c butter (very soft) add 1 cup powdered sugar and 2 unbeaten eggs, mix thoroughly and pour over crax crumbs.

Whip 1 pt. cream add to 2 cups diced peaches and 1/2 cup nutmeats.
Pour over the egg mixture then cover with rest of crax crumbles.

Let stand 12-24 hours in ice box or a cool place.  

Serves 12 generously. 
Can use other fruit instead of peaches but I like peaches best of any I've tried.

A make-ahead or use now low-carb, keto pie crust... make two! One for now and one for the freezer!

 

 

There are certain foods that have an unwritten rule about them:  If you're going to make one, make two.  Pie crusts are one of those things.  You've already got the ingredients out, it will only take about 5 minutes more and you know, that whole 'easy as pie' thing.

Last weekend I was craving a pie but wasn't sure when I would get the time to make one.  However, when it comes to pie, the crust is always a little more time consuming and throwing together almost any kind of pie seems so much easier when you already have a crust ready to go.  That's why I made a crust... and then made two.

This one is a keto version since we primarily eat low carb and sugar free.  This is one of two pie crusts I use (the other already posted on the website a few times).  In my opinion, all almond flour based pie crusts are persnickety and a bit fragile so keep this one cold and pop it into the freezer for 1 minute or so if it gets too warm when you are working with it.  So what if your crust isn't 'pretty'?  Anyone who judges you on pretty pie crusts doesn't deserve to have a piece of your yummy homemade dessert anyway....

Low Carb Pie Crust

1 c almond flour
4 T coconut flour
dash salt
6 T cold butter
1/2 t xanthan gum
2 oz. cream cheese
1 egg
2 t apple cider vinegar

In a food processor, briefly pulse the flours, xanthan gum and salt.  Add the butter and cream cheese, pulse again just till it turns crumbly.  Add the egg and vinegar, and pulse a few times until it just starts to come together and forms a ball. 

Turn the disk out onto lightly greased parchment or saran wrap and place another on top.  Roll out as usual to form your pie crust.  Almond flour crusts are more fragile than wheat based, so carefully use the parchment or saran wrap to transfer the crust to the pie plate.  (You can see me doing this in one of the photos below.)

Crimp or press the edges and cut off excess if needed.  I covered mine in plastic wrap and popped them into the freezer to use later this week but you can also use them immediately.  Put them into the freezer while you prepare a filling of your choice, remove, fill and bake in a preheated oven according to your pie direction.

You can also prick the bottom crust with a fork and pre-bake the crust until golden and flaky, let cool and use for an unbaked pie or dessert like with a pudding filling.

 

 

 Pulse just until it forms a ball.

 

 

Ready to cover and roll

 

 

Pressing into a pie plate with the help of the saran wrap

  

Press the edges to smooth out cracks or rips.  Use pieces to patch if necessary. Freeze for a minute if it's too warm to work with.

Crimp or pinch the edges or make them fancy if you wish.  You can also freeze at this point.

 

 

 

Flashback Post from 2017 - HOMEMADE STRAWBERRY AND RHUBARB PIE

I have been craving rhubarb... rhubarb pie, rhubarb bars, rhubarb crisp... anything.  I just want rhubarb!  The thing is, it doesn't grow well where we currently live so it's not easily found.  I haven't seen or found rhubarb in any form since we moved here a few years ago.

This morning I was looking over my photo files of An American Housewife and saw this one - Strawberry & Rhubarb Pie.   

Wait... what!?  I don't remember making that!?  When did I post this!?  And more importantly, WHERE and WHEN did I find rhubarb?  And if I found frozen rhubarb at some point since moving here, why haven't I been able to find it in years?  I had to click on the 'old' post to see if I happened to mention WHERE I found this elusive rhubarb because I literally would go to that store THIS MORNING if I happened to say in the post where I got it....

So I found my old post - which was from November of 2017.  That made me even more curious as to where I found rhubarb as it wasn't all that long ago.  

Link to the original post:  Strawberry and Rhubarb Pie - 2017 post

Ahhh. Mystery solved.

I made this pie (and the post) from another state.  I was staying with a family member while I helped them out with emergency childcare and I had made the pie for dessert that evening.  You can buy rhubarb where they live so she had a couple packages of it in her freezer.  Mystery solved.

In honor of my rhubarb pie craving....  I'm reposting this yummy strawberry and rhubarb pie.

Strawberry & Rhubarb Pie

3 c frozen rhubarb pieces
3 c frozen strawberries, whole
1/2 c brown sugar
1/2 c white sugar
1/4 c cornstarch
1/4 c flour (I used this in addition to the corn starch since it was frozen fruit)
3/4 t cinnamon
1/4 t salt
1/2 t lemon juice
1/2 t vanilla
egg white
sugar

Mix all but the egg white and extra sugar into a bowl.  Stir and blend well.  Pour into a prepared deep dish pie crust.  You can choose to prick it ahead of time and brush with a beaten egg white or not.  Totally up to you.  Fill the pie crust and use an additional bit of pie crust dough or a second frozen pie crust to roll out on a lightly floured surface.

Cut strips about 3/4 of an inch wide.  Use these to make a lattice top on your pie OR use the 2nd crust to cover the fruit filling without bothering with a lattice.  Seal the edges in your favorite way (finger seal or fork). Place the pie on a baking sheet (foil lined baking sheet if you hate scrubbing pans like I do!)  Beat the egg white with about a teaspoon of water and brush it on the top and sides of your pie and then sprinkle with a bit of sugar and sprinkle with cinnamon.

Bake at 400 degrees for about 20 minutes, reduce heat to 350 and bake an additional 1 1/2 hours.  Turn off oven and let it sit in the hot oven for another 15 minutes if you feel it needs a bit more time.  Remove and cool completely before slicing.


The fruit, sugars and spices all mixed in a bowl

I pricked and brushed the bottom crust but it's totally optional

After filling the pie dish, either top with a second crust or cut strips to make a lattice crust

Trim if you have excess on the edges

Seal either with fingers or fork.  I had extra dough so I laid a small rope around the entire edge and pressed it down and then sealed.

Brush the top with beaten egg white and sprinkle with additional cinnamon and sugar

Cool completely before slicing so it's allowed to 'set up' - you can also chill it or just let it set out on the counter until the next day before slicing so it will set up nice.  When  a fruit pie is sliced too soon or when warm, it's quite liquidy.  Not a bad thing at all - especially if you serve the pie with ice cream!

Keto Lemon Supreme Pie - Low Carb and Sugar Free version of my Favorite Layered Lemon and Cream Cheese Whipped Cream Pie (and a fruit option for those who don't like lemon)

My original version (posted in 2009)

1 store bought or homemade baked pastry crust
1 1/2 c sugar
6 T cornstarch
1/2 t salt
1 c water
2 T real butter
2 t grated lemon peel or 1 t dried
2/3 c lemon juice
12 oz. cream cheese
3/4 c powdered sugar
3/4 c heavy cream, whipped
1 T lemon juice or 1/2 t vanilla

Combine the sugar, cornstarch and salt in a saucepan on the stove. Stir in the water and bring to a boil over medium high heat. Reduce heat and cook and stir for about 2 minutes until smooth. It should be thick and clear. Remove from heat, stir in the butter, lemon peel and lemon juice. I like to add 2 drops of yellow food color to the curd at this point to give it a nice yellow color. Cool to room temperature (about an hour). In a mixing bowl combine the cream cheese (softened) and powdered sugar and beat until smooth. Fold in the whipped cream and lemon juice or use the vanilla - I make it both ways. Save about 1/2 - 3/4 cup of the whipped cream for garnish. Spread the rest into the baked and cooled pie crust shell. Top with the lemon filling. Chill at least 6-8 hours. Pipe stars on the top with the reserved whipped cream.

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FAST FORWARD to low carb and sugar free days...

Just recently I posted my recipe for an old fashioned chocolate fudge pie in which I said of the crusts; "if you are going to make one... make two!"  and save it for a future dessert.  That was in this post.

I made a simple almond flour pie crust using 1 1/4 almond flour, 1/4 c zero carb vanilla whey protein powder, 1/4 t salt, 1/3 c sweetener and about 1/4 plus 1 T melted butter; mix in bowl until it comes together and press into a glass or non-stick pie tin.  Pre-bake about 12 minutes or until gold brown at 350 degrees.  Let cool completely before either using or tucking away into the freezer for a future recipe.

I used that one because I already had it made and in the freezer; but I really love my other pie crust for this pie as well;  If you want more of a traditional crust I have another favorite pie crust post here: pie crust.

My lower carb version 

1 pre baked pie crust (just above)
1 1/2 c natural sweeteners
6 T cornstarch
1/2 t salt
1 c water
2 T real butter
2 t grated lemon peel or 1 t dried
2/3 c fresh lemon juice
12 oz. cream cheese
3/4 c powdered sweeteners
3/4 c heavy cream, whipped
1 T lemon juice or 1/2 t vanilla

Combine the sweetener, cornstarch and salt in a saucepan on the stove. Stir in the water and bring to a boil over medium high heat. Reduce heat and cook and stir for about 2 minutes until smooth. It should be thick and clear. 

Remove from heat, stir in the butter, lemon peel and lemon juice. Cool to room temperature (about an hour). In a mixing bowl combine the cream cheese (softened) and powdered sweetener and beat until smooth. Fold in the whipped cream and lemon juice or use the vanilla - I make it both ways. Save about 1/2 - 3/4 cup of the whipped cream for garnish. Spread the rest into the baked and cooled pie crust shell. Top with the lemon filling. Chill at least 6-8 hours. Pipe stars on the top with the reserved whipped cream.

I took the pre-made crust out of the freezer and let it set on the counter while I made the rest of the pie

Mmmm.... the whipped cream and cream cheese part of the recipe

Spread the whipped cream and cream cheese layer on the crust

Topped with the lemon filling and then the reserved whipped cream either dolloped on top, spread on top or pipe some whipped cream stars on top.

Fresh lemon juice gives this pie a lovely bright flavor but of course you can use bottled lemon juice as well.

**Note: For people who don't love lemon 

My husband does not love lemon like I do so when I bake lemon goods I either have to be sure to make them when others are at the house to help eat it or I end up putting 3/4 of it in the freezer and taking some out 'here and there' when I want it.  But when it comes to this pie I often do something else.

This pie and the cream cheese whipped cream filling is the same that I use for my 'cherry pie' that everyone that has ever had it loves.  But to make it sugar free I either have to make my own cherry pie filling or sometimes I buy the 'no sugar added' version in the store when I can find it.  It's gotten harder and hard to find though so I haven't picked any up to keep in the pantry lately.

 

When you make this pie you can put the first layer down and then use half the lemon curd for filling and fill the other half with the cherry pie filling.

 

This time, I had cranberries and blueberries in the freezer so I whipped up a sugar free filling using the both of them.  I lifted off the lemon filling from the center of the pie, filled with the sugar free cranberry blueberry filling and served it that day as a 'new' pie.  The lemon filling is under the whipped cream stars only; while the berry filling is over the rest. 

 

Since I love pie crust, lemon and whipped cream, I enjoyed the edges, while my fruit filling loving husband loved the center.  

 

It was a win/win situation.

I didn't take a photo of the filling by itself but I had taken a video and posted it on my Instagram account so I screenshot a quick photo from it.  Blurry, but you can see it in the making.  It's basically a sugar free cranberry sauce recipe with blueberries for part of the cranberries.

Just in time for Thanksgiving - Reposting from 2017: My sugar free, low carb pie crust

Reposting

I have to be honest, I've been so busy I had not even given any thought to the fact that Thanksgiving was right around the corner.  I didn't realize it until I returned home from being out of town this past weekend, and was scrolling through my Instagram stories.  Someone posted their Thanksgiving Dinner last weekend as they had scheduling issues with blended families.  I went... wait!  What?  Thanksgiving...? 

Then I looked at the calendar.  Oh my.  Thanksgiving IS right around the corner. 
From 2017:  My Sugar Free, Low Carb Pie Crust

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A low carb, sugar free pie crust I've made a number of times before, but this time I tried to make it the way I make my tradition non-low carb versions; which is in my food processor.  And I doubled the recipe - which worked perfectly!  Score a win as I can use one and freeze one for future!

(The food processor in the photo is a Cuisinart 14-Cup Food Processor.)

 Low Carb, Flour-Free Pie Crust

1 c Blanched Almond Flour (any good quality, fine grain, blanched almond flour)
4 T Hodgson Mill Vital Wheat Gluten
2 t xanthan gum
2 T Nature's Best Isopure Unflavored Whey Protein Powder (I've never made this with any other brand so far)
1 t baking powder
dash of salt
4 T cold butter, cut into small pieces
2 egg yolks
2 T cold water

Combine the dry ingredients in a food process and pulse a few times to mix.  Add the butter pieces while pulsing a few seconds. Beat the egg yolks briefly with cold water and drizzle into the processor while it's running. As soon as it forms a ball, stop.  Remove, place on plastic wrap, form a disk, wrap and chill til needed. 

Roll out the pie crust between two pieces of parchment and place in a large, deep dish pan pan.  Either fill and bake or if using for a 'cold' pie, prick the bottom and bake at 350 until golden brown and firm in the center.  Use as you would any pie crust.

I doubled this and it turned out perfectly.  No issues.

______________________________

 As soon as it forms a ball, stop the machine.

Sometimes it goes into the pan easily and other times it tears and I just piece it and press into place.

The photo at the top of this post is the baked, finished product with a simple sugar free chocolate mousse and sugar free chocolate chips sprinkled on top.  Use your crust for whatever pie you wish.

Sitting in a DRAFT FILE SINCE....... 2007!? A baked Southern Peanut Butter Pie

This afternoon I decided on a whim to look back in my files to see what I was cooking on this day but years ago.  At random I started clicking through 2008 and 2007 and oh my goodness!  I came across a ton of recipes I saved to my personal files in 2007 and they've never been tried or published...  just sitting there silently waiting for me to remember they existed!

I apparently saved this one to my files in November of 2007 and I smiled a tiny little smile because at the time, I would have lived waaaaaay up North in the frozen tundra (only dreaming of the South) and today, I DO live in the South and this is a "SOUTHERN Peanut Butter Pie" y'all!  Ha ha.  (I don't know that it's actually Southern... but it's called that.)  And the interesting thing about this recipe is that it calls for it to be baked.  The only peanut butter pies I've ever had or made are all 'ice box' style that don't use eggs or call to be cooked.  It looks similar to a pecan pie to me except it uses peanut butter and no pecans.

So just to give light to some of these poor, neglected recipes from 2007 I'm hitting the publish button... that way I can find them quick and easy in the future with my 'search' feature!



SOUTHERN PEANUT BUTTER PIE

1 c corn syrup
1 c sugar
3 eggs, slightly beaten
½ t vanilla
1/3 c peanut butter
1 unbaked 9 inch pastry shell
1 c whipping cream

Combine first five ingredients, mixing until thoroughly blended. Pour into prepared pastry shell. Bake in hot oven 400° for 15 minutes. Reduce heat to moderate 350° and bake 30 to 35 minutes longer. Filling should appear slightly less set to center. Chill. Top with whipped cream.