Tag Archives: pie

Eating, recipes

More pie!

The beauty of pie is that it’s good for any meal. I used some leftover pot roast on Monday to make a Pot Roast Pot Pie. I’ve tried the following recipe using chicken, turkey and roast. I’m sure you could make a veggie pot pie, too, if you were so inclined. So far, I haven’t been.

Pot Pie
3 tablespoons butter
3 tablespoons Wondra flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1 cup warm broth
2-3 cups cooked meat
1 1/2 cups cooked peas and carrots
Pillsbury pie crust (for a two-crust pie)
Heat oven to 400 degrees.
Line pie plate with crust. Place ingredients in crust.
Melt butter in a saucepan; whisk in Wondra, salt and pepper. Slowly stir in warm broth until smooth. Slowly stir in milk. Stir over low heat until thickened and smooth.
Pour gravy over ingredients in crust.
Cover with top crust; cut away excess and crimp edges. Cut vents in top of crust.
Place pie plate on a cooking sheet (to catch drips) in the oven. Bake 10 minutes. Reduce heat to 350 and bake 30 to 40 minutes longer.

baking

Me-oh-my, I love pie

I needed to make a dessert for church this evening, and I didn’t want to go back out to the grocery store. So the hunt was on for a recipe that I had all of the ingredients to make. I found a coconut pie recipe on the back of a bag of Baker’s coconut and thought I had all of the necessaries. “Thought” being the operative word there. I didn’t actually have any “all-purpose baking mix,” and I only had three eggs. I know I have a recipe somewhere for a do-it-yourself Bisquik, but I also had a box of Krusteaz buttermilk pancake mix sitting on the shelf.
This is one of the easiest pies I’ve ever made (it’s made in a blender. a blender!), and it was gone by the end of the evening. Three cheers for three-egg pancake pie!

Amazing Coconut Pie
2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix
4 eggs
1/4 cup (1/2 stick) butter or margarine, softened
1 tsp vanilla
1 1/3 cups Baker’s Angel Flake coconut
Place milk, sugar, baking mix, eggs, butter and vanilla in blender container; cover. Blend on low speed 3 minutes. Pour into greased 9-inch pie plate. Sprinkle with coconut.
Bake at 350 degrees for 40 minutes or until center of pie is set and top is golden brown. Serve warm or cool on a wire rack. Store leftover pie in refrigerator.