Today is National Peach Pie Day.

This recipe doesn’t use a traditional crust. Instead all the ingredients are blended together and poured into the pie plate for baking.

Peach Pie

1. Preheat oven to 350 degrees F. Grease and flour a pie plate.
2. In a large bowl beat together the eggs, milk, corn syrup, butter, sugar, vanilla, and flour. Blend well.
3. Add the peaches. Blend well.
4. Pour the batter into the pie plate and bake for 40-50 minutes or until tester inserted in centre comes out clean.

Today is National Lemon Meringue Pie.

Lemon Meringue Pie

1. Preheat oven to 350 degrees F.
2. In a medium saucepan whisk together 1 cup sugar, flour, cornstarch and salt. Stir in the water, lemon juice and zest.
3. Cook over medium high heat stirring occasionally until mixture begins to boil. Stir in the butter.
4. In another bowl add the egg yolks. Whisk 1/2 cup of the hot liquid then whisk the whole egg mixture back into the hot liquid. This is to prevent the eggs from cooking and becoming scrambled.
5. Bring to a boil and continue cooking until thick.
6. Pour into baked pie shell.
7. In a large metal bowl whip the eggs white until foamy. Add the sugar gradually and whip until it becomes stiff peaks.
8. Spread the meringue over the pie.
9. Bake in preheated oven for 10 minutes or until meringue is browned.

Today is National Raspberry Cream Pie Day.

Change up the flavour of the pie by using different fruit flavoured jams.

Raspberry Cream Pie

1. Preheat oven to 375 degrees F. Bake the pie shell for 15-20 minutes or until browned. Cool on a wire rack.
2. In a medium mixing bowl beat whipping cream until stiff.
3. In a large mixing bowl beat cream cheese until smooth. Add the jam beat on low speed just until combined. Fold in whipped cream.
4. Spoon mixture into pie shell. Cover and refrigerate for 2-4 hours or until set.
5. Spread the whipped topping over top and garnish with raspberries.

Today is National Pecan Pie Day.

White Chocolate Pecan Pie

1. Preheat oven to 350 degrees F.
2. In a large bowl beat the eggs.
3. Add the syrup, sugar, butter, vanilla, almond extract and white chocolate and beat until well mixed.
4. Stir in the nuts and pour the mixture into the prepared pie shell.
5. Bake for 50 -55 minutes or until set.

Today is National Strawberry Rhubarb Pie Day.

At this time of the year your garden is usually being over run by your rhubarb plant and the local farmers markets are over flowing with strawberries. Here’s a great way to make use of both those things. You can use a frozen already prepared pie shell or a homemade one. Just make sure the frozen one has thawed before using.

Strawberry Rhubarb Pie

1. Preheat oven to 425 degrees F. Place one of the pie shells into the bottom of the pie plate.
2. Combine sugar, brown sugar, flour, cornstarch, cinnamon and nutmeg in a large bowl. Stir in rhubarb and strawberries.
3. Spoon mixture into pie plate. Lay the second pie crust over the filling and seal the edges.
4. Bake for 10 minutes then reduce heat to 350 degrees F and bake for 45 to 50 minutes more until pastry is golden and the filling is bubbling.

Today is National Cherry Cobbler Day.

Cherry Cobbler

1. Preheat oven to 400 degrees F.
2. Toss the cherries with the lemon juice and ½ cup sugar. Place in the bottom if a square baking dish. Bake 15 minutes, or until the peaches are hot and bubbly
3. In another bowl mix together flour, 3 tablespoons sugar, baking powder, and baking soda.
4. Cut in butter with a pastry blender until mixture resembles small crumbs.
5. Pour buttermilk over top, and toss with a fork until the mixture clumps together.
6. Drop heaping tablespoons of dough over the cherries. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits.
7. Bake until biscuits are golden brown, about 30 minutes.

Today is National Coconut Cream Pie Day and National Empanada Day.

This recipe is a sure hit to take to a party.

You need:

Preheat oven to 350 degrees F.  Bake the pie shell according to package instructions. Let cool.

Spread coconut onto a baking sheet.

Place in oven and toast 7-10 minutes. Let cool.

In a medium saucepan over medium heat add the cream.

Next add the eggs, white sugar, flour and salt.

Bring to a boil stirring constantly.

Remove from the heat and stir in 3/4 cup coconut and vanilla extract.

Carefully pour into baked pie shell.

Let the pie chill in the fridge for 2-4 hours so that the cream filling will set.

Top the pie with a whipped cream.

I think in a cream pie like this you need to make a nice tall layer of topping.

Sprinkle the top of the pie with the remaining coconut.

I don’t even like coconut and this pie is to die for. So smooth and creamy it just melt in your mouth.

Coconut Cream Pie

1. Preheat oven to 350 degrees F. Bake the pie shell according to package instructions.
2. Spread the coconut out on a baking sheet and toast in the oven for 7-10 minutes. Remove and let cool.
3. In a medium saucepan combine the cream, eggs, sugar, flour and salt and bring to a boil over medium heat, stirring constantly.
4. Remove from heat and stir in ¾ cup coconut and the vanilla.
5. Pour mixture into pie and chill for 2-4 hours.
6. Top generously with a thick layer of whipped topping and sprinkle with remaining toasted coconut.

Today is National Peach Cobbler Day.

You can use 4 ripe and fresh peaches in place of the canned ones if they are in season. Just peel them, remove the pit and cut them in half.

Peach Cobbler

1. Preheat oven to 400 degrees F.
2. Drain the peaches and toss with the lemon juice and ½ cup sugar. Place in the bottom if a square baking dish. Bake 15 minutes, or until the peaches are hot and bubbly
3. In another bowl mix together flour, 3 tablespoons sugar, baking powder, and baking soda.
4. Cut in butter with a pastry blender until mixture resembles small crumbs.
5. Pour buttermilk over top, and toss with a fork until the mixture clumps together.
6. Drop heaping tablespoons of dough over the peaches. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits.
7. Bake until biscuits are golden brown, about 30 minutes.

Today is National Banana Cream Pie Day

This is a quick, no bake dessert that banana lovers will die for.

Banana Cream Pie

1. In a medium bowl combine the graham crackers, butter and sugar. Press mixture into bottom and sides of a 9 inch pie pan.
2. In a large bowl, combine whipped topping, pudding and sour cream; whisk together. Put half of this mixture into crust.
3. Layer sliced bananas over top of pie.
4. Pour second half of pudding mixture over top of bananas.
3. Immediately cover and refrigerate pie for one hour.

Today is National Cherry Pie Day.

1. Combine egg and 1 tablespoon water to make egg glaze.
2. In 9-inch pie pan, place 1 piece of pastry. Brush with egg glaze.
3. Preheat oven to 425 degrees F.
4. Combine fruit, reserved juice, tapioca, salt, sugar and extract. Stir and let mixture stand for 5 minutes.
5. Spoon mixture in prepared crust and dot with butter cubes.
6. Roll out second crust and cut into strips to make a lattice top on pie. Pinch edges together and brush with egg glaze.
7. Bake in preheated oven for 40-45 minutes until crust is golden.