Tasty pies for the Thanksgiving table
Today I have some unbelievable delicious pie recipes that can be used for any occasion year round. Your guests will love these pies without the crust and the cook will like not having to make the perfect crust or hearing the remarks about “store bought” crust. Let’s get started.
Impossible pumpkin pie
Heat oven to 350 degrees. Grease one 9- or 10-in. pie plate. Beat together, in a large bowl, 1/4 cup sugar, 1/2 cup Bisquick, 2 tbsp. butter, softened, two eggs, one 13-oz. can evaporated milk, 2-1/2 tsp. pumpkin pie spice and 2 tsp. vanilla. Beat until all ingredients are well beaten and smooth. I use a blender which does a better mixing job. Pour this mixture into the pie plate and bake until knife inserted comes out clean, about 50 to 55 minutes. Serve with whipped cream. Hint: Taste the mixture before baking to see if you desire a heavier pumpkin taste; if so, stir in more pie spice.
Impossible sweet potato pie
In a bowl or blender place four eggs, 1-1/2 cups sugar, 2 cups sweet potato (cooked, skinned, mashed), 2 cups evaporated milk, 2 tsp. vanilla, 1/2 cup sifted white flour, a pinch of salt, 1-1/2 tsp. baking powder and one stick of melted butter or margarine. Blend until smooth and pour into two 9-in. greased pie plates. Bake in preheated 350 degree oven for 30 to 35 minutes or until set. Serve with whipped cream if desired.
Impossible coconut pie
This is a favorite pie of many and easy to make. In a blender mix four eggs, 2 cups sugar, 1/2 cup flour, 2 cups milk, 1 tsp. vanilla and one can flaked coconut. Pour into two 8- or 9-in. pans, lightly greased. Bake at 350 degrees for 30 minutes or until set. Delicious.
Crock Pot rice pudding
Carol, this one is for you. On low heat in the Crock Pot, place 1 cup old-fashioned rice, 3/4 cup sugar, 1 tbsp. vanilla, 1 tbsp. salt and 8 cups milk. Cook for six to eight hours, stirring occasionally. When you remove the lid from the pot to stir, do not the moisture gathered on the lid drip into the pot. I have cooked this rice pudding on high for five to six hours and it turned out fine. Add raisins, if desired, the last one to two hours of cooking. When serving, sprinkle some cinnamon on top.
Next week we will use recipes for your leftovers, including the popular “Bobbie” sandwiches. One of my joys of doing this column is this opportunity to wish you and your family the blessings of Thanksgiving.