Buttermilk Pie Crust

This is a nice and easy pie crust, though not as pretty as a traditional recipe.

2 sticks cold unsalted butter
2 1/2c flour
1T sugar
1t salt
1/2c buttermilk
Cut the butter into the dry ingredients then mix in buttermilk. Divide into to even balls. Press into your pie plate and chill until ready to use.

David's Grandma's Pecan Pie

I have to attribute this recipe to Patty Vail. Back when I first started collecting recipes this one was given to me as a Grandma's Pecan Pie recipe. It's delicious and always the recipe I use!

For the pie crusts: (makes 2. Halve if you only want the one)
2 1/2c flour
1c crisco (I use butter)
1t salt
1/2c water
Mix flour, shortening and salt. Add water.

For filling:
3 eggs
2/3c sugar
1/2t salt
1/3c butter (melted)
1c dark corn syrup
Beat above together with rotary beater.
Add 1c pecan halves.
Pour into pie crust. Bake at 375 degrees for 40 to 50 minutes or until set and pastry is nicely browned. Cool and serve with a dollup of whipped cream.

Chocolate Peanut Butter Pie

I'm not a huge fan of "recipes" that involve a mix in the ingredients, preferring to make as much from scratch as I'm able but this one will be an exception for now. I've only made this pie once but I should make it more often. It was a huge hit!

1 1/2 c milk
1 package instant vanilla pudding mix
1/2c peanut butter
1 graham cracker crust

Chocolate layer:
1 1/2c milk
1 package instant chocolate pudding mix
1c whipped topping

Add vanilla mix into the first amount of milk. Beat for a minute or two then add peanut butter. Beat for another 30 seconds or so then pour into crust.
Beat chocolate mix into the second amount of milk for 2 minutes. Carefully spread over peanut butter layer and chill for at least 2 hours.
Top with whipped topping and garnish as desired.

Pecan Pie

I got this recipe in early college when my love for baking was really just starting to blossom. I got it from a junior high school boy. It was his grandmother's recipe and its' still the one I turn to for my own pecan pie.
3 eggs
2/3 c sugar
1/2 t salt
1/3 c butter (melted)
1c dark corn syrup
Beat together (she calls for a rotary beater, but I use a whisk)
Add 1c pecan halves (I obviously like to arrange mine after pouring)
Pour into pie crust. Bake at 375 degrees F until almost set in the center and pastry is nicely browned, about 40-50 minutes. Cool and serve.

Sweet Potato Pie

I have never made sweet potato pie before. Actually, I've never even eaten sweet potato pie before! After this one, I'm completely won over. This one is completely from scratch (although I cheated and used a pre-made pie crust). I loved this pie and this recipe!


1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.