I’ve confessed my love for cookies many times. I often joke that a balanced diet is a cookie in each hand. I’m here with another confession. I love pie. I really love pie. Thank goodness I like making pie almost as much as I like eating pie.
Just for you, I’m combining our favorite pie blogs into one!
Apple Pie
This recipe holds a special place in my heart because it comes from the cookbook my mother used when she and my dad were first married. She died when I was a toddler so I have no memories of her. My dad said she was a good cook but he doesn’t remember if she made him this pie. I like to think she did, and that he loved it. I think of her when I make it, makes me feel closer to her.
Lemon Meringue Pie
Marie Callender’s was a popular restaurant in Southern California where I grew up. It was a special day when we went there just for dessert. My two favorite pies were the sour cream pie topped with freshly sliced peaches and lemon meringue pie. Oh, their lemon pie was so good. Lucky for me I started dating Mark because his mom’s pie was just as good as Marie’s. And, she liked me enough to share the recipe! This one is totally RV friendly, probably with a store bought crust so you don’t have to haul a rolling pin around. The lemon filling is done in the microwave and the meringue comes together in a snap.
Chocolate Ribbon Pie
The easiest pie by far is this one. Total time is less than five minutes. The hardest part will be looking at it chilling in the refrigerator until it’s ready to be devoured. Five ingredients is all you need, a chocolate graham cracker crust, chocolate pudding, cream cheese, cool whip and some milk. I can just about guarantee this will rocket to the top of your easy dessert list with the first bite.
Pecan Pie
We go back to my mom’s Betty Crocker Cookbook for this fabulous pecan pie. Not only is it insanely delicious, it’s surprisingly easy to make. It only takes a few minutes to put it together and get it in the oven. Oh, does the house smell good while it’s baking. It’s packed with pecans so you get a big pecan taste in every bite. It doesn’t need refrigeration after baking so it’s the perfect dessert to take to a gathering.
Pumpkin Pie
Pumpkin was the first pie I made shortly after Mark and I got married. I used one of those frozen crusts and the all-in-one canned mixes. It was gross, but Mark smiled and asked for more. That’s good husband material there. Making my own pumpkin scared me so I tried the Libby’s can one more time and this time I bought the correct one! Ever since, I buy the big Libby’s can that requires adding the rest of the pie goodness. I used the Pillsbury pie crusts for a couple of years before I finally went to Gail, my mother-in-law for pie crust training.
