The Eat Food NOT Money Cookbook

Shortcut Key lime pie

You can use already prepared pudding for this recipe (such as Kozy Shack Key Lime Pudding & Pie Filling) but I always use the instant, powdered pudding mix. It sets up fast and I’m just picky enough to want to have made it myself 🙂

What you’ll need:

1 pie shell
1 large or 2 small box(es) Key lime pudding mix and milk to prepare it
1/2 c whipped topping
lime slices, if desired

Prepare pudding as directed on package for PIE; set aside. Prepare shell and allow to cool (you can use a graham cracker or cookie crumb pie shell if desired. Skip this step if you do.) Whisk together prepared pudding and whipped topping until mixed well. Pour mixture into pie shell and spread evenly. Place in freezer for 3 hours. Let sit at room temperature for 15-20 minutes before serving. Slice and serve with a dollop of whipped cream and a lime slice if desired.

Cost:
pie shell – $2.00
pudding – $0.49/ box
milk – $3.99/gallon
whipped topping – $0.99
limes – $1.99/4
Total – $4.00

March 24, 2009 Posted by | -pies, DELICIOUS DESSERTS | , , , , | 4 Comments

Sweet potato pie

Easy and delicious

What you’ll need:

4 oz (½ c) butter, softened
2 cups cooked sweet potatoes, peeled and cubed
2 c sugar
1 (6 oz) can evaporated milk
1 tsp vanilla
3 eggs, beaten
1 ½ tsp cinnamon
2 pie shells, unbaked

Cream together butter, potatoes and sugar with an electric mixer. Blend in milk. Add vanilla, eggs and cinnamon and mix well. Pour into pie shells and bake @ 350 degrees for an hour or until it is set (doesn’t move when you shake it). Top individual slices with whipped topping if desired. Makes 2 pies.

Cost:
butter – $1.75/pound
sweet potatoes – $1.99/lb
sugar – $1.99/4 lb bag
evaporated milk – $1.50
eggs – $1.09/ dozen
pie shell – $2.00
Total – $6.87

January 4, 2009 Posted by | -pies, DELICIOUS DESSERTS | , , , , , , , | Leave a comment

Fruit pie

I made one of these today. It smells delicious. I can’t wait until dessert time!

What you’ll need:

For pie crust:

2 c flour
1 tsp salt
2/3 c + 2 Tbl shortening or firm butter
4 – 6 Tbl cold water

For filling:

1 – 2 cans pie filling (if you want it really thick use 2), I used peach today
¼ c brown sugar

Preheat oven to 450 degrees.

Mix together flour and salt.
Using a pastry blender or pulling 2 table knives through the ingredients in opposite directions, cut in shortening until particles are the size of small peas.

Sprinkle with water, 1 Tbl at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.

Gather pastry into a ball. Sprinkle with flour if the dough is too sticky.

Divide in half.

Shape into two flattened rounds on a lightly floured surface.
Wrap in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold. This allows the shortening/butter to become firm and gives you a flaky crust.

Roll out to just larger than pie plate.

Fold dough in half, then half again.

Lay on pie plate and unfold.

Gently press into bottom and along sides of pie plate.

Sprinkle brown sugar evenly across bottom of crust.

Add fruit filling and spread out so that the fruit evenly covers the pie.

Roll the top crust out the same way you did the bottom, only this time either cut a design or some slits in the middle of the dough. This allows steam to escape from your pie while it’s cooking.

Fold dough in half, then in half again and lay on top of pie. Unfold. Trim excess around edges (I use chicken shears).

Seal edges by pinching them together. You can pinch and form any design you’d like. I just pinch it between my fingers all the way around the pie.

Lightly brush a little milk over pie and sprinkle with sugar (this is optional it just makes your crust look prettier if you don’t over cook it like I did today). Loosely cover with foil and put it in the oven.

Bake for 40 – 50 minutes or until filling is bubbly and crust is browned.

Ta da!


You can serve this warm with ice cream or allow it to cool and then serve. I prefer to let it cool for several hours before serving as the insides thicken up more in the refrigerator. It’s all a matter of personal taste. I actually fell asleep while baking this today so mine is a little browner than I usually cook it. Oops. But I’m sure it will still be delicious!

Cost:
flour – $2.12/5 pound bag
butter – $1.75/pound
brown sugar – $1.89/ 2 pound bag
pie filling – $1.99
Total – $2.55

January 2, 2009 Posted by | -fruit dishes, -pies, DELICIOUS DESSERTS | , , , , , , , | Leave a comment

Super easy pecan pie

This is the easiest pecan pie recipe I know.

What you’ll need:

3 eggs, slightly beaten
1 c corn syrup (it can be light or dark)
2 Tbl butter, melted
1 tsp vanilla
1 ½ c pecan halves
1 (9 inch) pie shell, unbaked

Mix together eggs, corn syrup, sugar, butter and vanilla until well blended. Fold in pecans. Pour into pie shell. Bake @ 350 degrees for 50 – 55 minutes or until knife inserted in center comes out clean. Cool. Top with whipped topping if desired.

Variation: Chocolate pecan pie: Melt 4 ounces (½ cup) semi-sweet chocolate (chips or bar) with the butter and follow the remaining instructions.

Cost:
eggs – $1.09/ dozen
corn syrup – $1.29
butter – $1.75/pound
vanilla – $2.25
pecans – $3.00
pie shell – $2.00
chocolate chips – $2.50
Total – $5.78 plain/$6.53 chocolate

December 27, 2008 Posted by | -chocolate, -pies, DELICIOUS DESSERTS | , , , , , | 1 Comment

Quiche Lorraine

This is great for breakfast, lunch or dinner.

What you’ll need:

1 frozen pie shell of 1 pkg canned pie dough
8 slices bacon, crisply cooked and crumbled
1 c shredded Swiss cheese
1/3 c onion, finely chopped
4 large eggs
2 c whipping cream
¼ tsp salt
¼ tsp pepper
1/8 tsp cayenne pepper

Bake pie shell according to package directions just until lightly browned. Remove from oven. Sprinkle bacon, cheese and onions evenly across the bottom of the pie shell. Beat eggs in a large bowl. Add the whipping cream and seasonings to the eggs and stir to combine. Pour into pie shell on top of other ingredients. Bake @ 325 degrees for 45 – 50 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before serving. Feeds 6.

Cost:
pie shell – $2.00
bacon – $2.29/ 1 pound package
Swiss cheese – $4.50/block
onion – $1.12
eggs – $1.09/ dozen
whipping cream – $1.49
Total – $6.60

December 20, 2008 Posted by | -bacon, -breakfast items, MAIN DISHES | , , , , , , , , | 1 Comment