Mamaw Pie Recipes

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MAMAW'S PECAN PIE



Mamaw's Pecan Pie image

No Thanksgiving or Christmas is complete in our family until Mamaw shows up with her pecan pies! My Mom is German and has lived in the US for over 50 years but I'm sure one of the first things she learned to cook from my grandma was how to make a good old fashioned southern pecan pie! She has tweaked the recipe somewhat over the...

Provided by Sandy Farnham

Categories     Pies

Number Of Ingredients 8

1 c sugar
1/2 c karo
1/2 c blackburn syrup, no substitutes
3 eggs
3 Tbsp butter or margarine
1 1/2 tsp vanilla
2 Tbsp corn starch
1 c chopped pecans

Steps:

  • 1. Preheat oven to 250 degrees.
  • 2. Mix all ingredients in large bowl. Transfer custard to an unbaked pie shell. You can use a homemade pie crust if you like.
  • 3. Bake for about 1 1/2 hours. Keep checking to see if pie is beginning to "set". You may need to turn the oven up a little if it is taking too long to cook. Just be sure your crust is not browning too much.

MAMAW'S CHICKEN POT PIE



Mamaw's Chicken Pot Pie image

My Mamaw made this every time we went to visit her. Granted that was 3-4 times a year, but I love this dish!

Provided by Bamabelle1202

Categories     Savory Pies

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

4 -5 boneless skinless chicken breasts
2 (14 ounce) cans mixed vegetables
2 (10 ounce) cans cream of chicken soup
1 cup broth, broth will come from cooking the chicken breasts
1 cup flour
1/2 cup butter
1 cup buttermilk

Steps:

  • Boil chicken for 20 minutes, tear into pieces and layer in the bottom of a casserole dish.
  • Mix vegetables, cream of chicken soup, and broth together, pour over chicken.
  • Mix flour, butter and buttermilk together and layer over the vegetable mixture.
  • Bake at 350 cegrees for about 35-45 minutes.

MAMAW'S DOUBLE DEEP DISH POT PIE



Mamaw's Double Deep Dish Pot Pie image

This is not calorie friendly, but it is dearly loved in my house. I make it from scratch most of the time, but have been known to "cheat". I have used a store bought rotisserie chicken or left over chicken/turkey and refrigerated pie crust or even puff pastry (single top crust). Mamaw did not EVER! (please don't tell on me) You...

Provided by Bobbie Weiner

Categories     Savory Pies

Number Of Ingredients 14

2 whole chicken breast bone in or 2 c left over chicken or turkey
2 pie crust (your favorite) or refridgerated
2 c chicken broth
1/4 tsp salt
1/2 tsp pepper
2/3 c flour
1 qt heavy cream
1/3 c real butter
1 small onion finely diced
1 c frozen peas
1 c chopped carrots
1 c fresh broccoli tops chopped (you can use frozen)
1/8 tsp nutmeg
1 beaten egg

Steps:

  • 1. Add salt/pepper and chicken broth to a medium stock pot and boil chicken until cooked thru reserving the broth...set aside to cool and shred.
  • 2. Preheat oven to 350 degrees
  • 3. Skim any fat off the broth and bring back up to a boil
  • 4. add all veggies to broth and boil for 5 minutes then reduce to a simmer for 15 minutes.
  • 5. In a 2 quart round casserole dish add your preferred pie crust to the bottom of the dish and mold gently to the sides of the dish. Poke holes in the bottom with a fork and bake off for 10 minutes set aside
  • 6. When veggies are al dente add 1/3 cup cold water to flour and mix until smooth, add mixture quickly to simmering stock.add the shredded chicken. Simmer for 5 minutes. Turn off heat stir in butter, cream and nutmeg.
  • 7. Fill casserole with the filling and drape the top crust over the the entire top of the casserole dish, letting it hang over the sides.Vent the top crust with a sharp knife. Brush with the egg wash. (I claim the extra crust from the sides for myself, as I am the chef!)
  • 8. Bake off 35-45 minutes or until Golden Brown. Rim the edges with foil if they begin to brown too much. Allow pie to set up for 15-20 minutes to hold form when cut. ENJOY!!!! You may want to skip dessert....but trust me it is worth it!

MAMAW NANCY'S BUTTERSCOTCH PIE



Mamaw Nancy's Butterscotch Pie image

This recipe belonged to my cousin's paternal grandmother, Nancy Smith Hatfield. It sure is good pie, everyone in the family remembers them and brags about how good they are. Try them for yourself.

Provided by Bryson Hatfield

Categories     Pies

Number Of Ingredients 6

1 box brown sugar
4 Tbsp flour or cornstarch
3 Tbsp cooking oil
3 c milk
3 large egg yolks, save the whites for icing, if you'd like or use cool whip
1 Tbsp vanilla

Steps:

  • 1. Mix sugar and flour together well first, then put in other ingredients.
  • 2. Put into large skillet. Stir rapidly, it's easy to scorch. If not thick enough, add more flour or cornstarch.
  • 3. Stir good and pour into pie shells. Makes 2 pies.

MAMAW JOHNSON'S CHOCOLATE PIE



Mamaw Johnson's Chocolate Pie image

My husbands grandmother makes this all the time and the whole family loves it. I wanted her to teach it to me, so I would always be able to make something to remember her by. We hope everyone enjoys it as much as we do. :)

Provided by Angela Johnson

Categories     Chocolate

Number Of Ingredients 14

DRY INGREDIENTS:
3/4 c sugar
4 Tbsp all purpose flour
2 Tbsp cocoa
WET INGREDIENTS:
2 c milk
2 egg yolks
1 Tbsp butter or margarine
1/2 tsp vanilla
MERINGUE:
2 egg whites
2 Tbsp sugar
1/4 tsp cream of tartar
9 inch pie shell. get regular, not the deep dish

Steps:

  • 1. In a bowl, mix all the dry ingredients together and set aside.
  • 2. Next, use a double boiler and add the milk and egg yolks first, then start adding in the bowl of dry ingredients.
  • 3. Cook and constantly stir until chocolate is thick, then add butter and stir it in til it melts, then add your vanilla and stir it in well.
  • 4. Take it off the stove and set it to the side to cool off.
  • 5. Meanwhile, take your 9 inch pie and bake according to what the directions say.
  • 6. In another bowl, beat your egg whites until fluffy, then add the sugar and cream of tar tar and continue beating til nice and fluffy.
  • 7. Pour your chocolate mixture into the baked pie shell, then spread your Meringue over the top.
  • 8. Pop in the oven on Broil, to lightly brown the top.

MAMAW PIE RECIPE



Mamaw Pie Recipe image

Great make ahead pie for any occasion. https://www.ishouldbemoppingthefloor.com/2012/11/mamaw-pie-layers-of-fabulousness.html?fbclid=IwAR2N6eeLNoeEneIFgqHNbMoWDxyS3aJyrpRyRhx8ot0N5bTSQNIqRA7HoNs

Provided by Gagoo

Categories     Pie

Time 10h30m

Yield 2 Pies

Number Of Ingredients 8

2 (9 inch) deep dish pastry pie crusts
1/4 cup butter (salted)
1 (7 ounce) package flaked coconut
1 cup pecans (rough chopped, the texture makes this pie what it is)
1 (8 ounce) package cream cheese, softened (you can use full fat or 1/3 fat, but I wouldn't do fat free})
1 (14 ounce) can sweetened condensed milk
2 (8 ounce) containers whipped topping, thawed
1 (14 ounce) jar caramel ice cream topping (this salted caramel one is fantastic, just use unsalted butter, instead)

Steps:

  • Bake your pie shells according to package directions and let them cool completely.
  • While your pie shells are baking, melt the butter in a skillet over medium and add the pecans and coconut. Toast your coconut and pecans in the butter until they become golden brown (roughly 10 minutes). Keep stirring constantly -- these can scorch easily. Set them aside to let them cool.
  • In a large mixing bowl, beat the cream cheese and sweetened condensed milk together until creamy. Fold in your whipped topping by hand -- be careful not to "break it down" too much, but still get it incorporated nicely (it's such a fine line, isn't it?).
  • Have your baked and cooled pie shells ready to fill -- it's time to start layering!
  • Start by using 1/2 of your cream cheese mixture and divide that evenly between the two pie shells (so, technically, each pie will get 1/4 of the mixture).
  • Drizzle 1/4 of your caramel sauce over the cream cheese mixture on each pie, use 1/4 per pie and 1/2 the jar total for this layer.
  • Sprinkle 1/4 of the pecan/coconut mixture over the caramel on each pie. Again, use 1/2 of the mixture total.
  • Repeat the layers, using the remaining ingredients. Place pies in the freezer overnight.
  • You'll pull them out about about 20-30 minutes before serving to let them thaw a bit. You can store them in your freezer for about a month. I double wrap mine in Press-N-Seal and then add an additional layer of foil on top of that, to prevent any freezer burn.

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