October 2025 – Pie

Key Lime Pie

Elaine Ziolkowski, Ephrata

• 3 oz. package lime Jell-O
• (2) 6 oz. containers key lime yogurt
• 8 oz. Cool Whip
• prepared graham cracker crust

Combine Jell-O, yogurt and Cool Whip together. Place in crust.

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Pumpkin Pie

Jolene Nolt, New Holland

• 3 cups milk
• 3 eggs (separated)
• 1½ cup pumpkin
• ½ teaspoon cinnamon
• 1 teaspoon vanilla
• ¼ cup flour
• dash of salt
• ¾ cup brown sugar
• ¾ cup white sugar

Mix all ingredients except egg whites.

Beat egg whites until stiff, then fold in. Divide batter into two unbaked pie shells.

Bake at 425°F for 10 minutes, then at 350°F for 35 minutes.

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Sweet Potato Pie

Gloria Dougherty, Akron

“Delicious!”

Crust:

• 9 whole low-fat graham crackers (1 cup + 2 tablespoons crumbs)
• ¼ cup tub margarine
• 2 tablespoons white sugar

Filling:

• 1 large whole egg
• 2 large egg whites
• ²/₃ cup sugar
• 1 teaspoon cinnamon
• 1½ teaspoon vanilla
• 1 cup canned evaporated skim milk
• 1½ lb. fresh sweet potatoes, cooked, peeled and mashed (2 cups, or 2 medium potatoes)

Preheat oven to 350°F.

To make the crust, break graham crackers into several pieces and place in a bowl or food processor. Make into crumbs. If you use a bowl, put the crackers in a resealable bag and crush into crumbs with a rolling pin, then put crumbs back into the bowl. Add melted margarine and sugar; mix thoroughly with a fork. Firmly press the crust mixture into the bottom and sides of a 9” glass pie dish. Bake on the middle rack of the preheated oven for 7 minutes.

In a large bowl, beat egg, egg whites, sugar, cinnamon and vanilla with an electric mixer or process in a food processor until ingredients are mixed well. Add milk and mashed sweet potatoes. Beat or process until smooth. Pour into pie crust.

Bake pie on middle rack in the preheated oven for 55 to 60 minutes, or until a knife inserted in the center comes out clean.

Cool pie on a rack. Store covered in the refrigerator.

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Pecan Pie

Elsie Reiff, Ephrata

• 1 stick butter
• ½ cup sugar
• 1 cup dark corn syrup
• 3 eggs
• 1 teaspoon vanilla
• 2 cups pecans
• prepared pie crust

Cream together butter and sugar. Add corn syrup and eggs; mix well. Add vanilla and pecans. Mix and pour into pie crust.

Bake at 350°F for 45 minutes.

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Pumpkin Pie

Elsie Reiff, Ephrata

• 2 cups pumpkin
• 1 cup cream
• 1 cup milk
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1½ cups brown sugar
• 1 tablespoon corn starch
• 2 eggs
• (2) 9” pie shells

Place all filling ingredients in a blender and blend. Pour into pie shells.

Bake at 350°F for 45 minutes.

Makes 2 pies.

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Raspberry Custard Pie

Stephanie Trowbridge, Stevens

“You can substitute other berries. Our family enjoys black raspberries when in season.”

• single 9″ pie crust, unbaked

Filling:

• 3 eggs
• ½ cup all purpose flour
• 2 cups sugar
• ¹/₃ cup evaporated milk
• 2 teaspoons vanilla extract
• dash salt
• 5½ cups fresh or frozen raspberries

Topping:

• ½ cup all purpose flour
• ¼ cup packed brown sugar
• ¼ cup cold butter

In a large bowl, beat the eggs. Add the sugar, flour, milk, vanilla and salt. Gently fold in the raspberries and pour into the prepared pie crust.

For the topping, combine the flour and brown sugar; cut in the butter until crumbly. Sprinkle crumbs over pie filling.

Bake at 400°F for 10 minutes, then reduce heat to 350°F and bake for another 45 to 50 minutes, or until a knife inserted into the center comes out clean.

Cool on a wire rack. Refrigerate any leftovers.

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Lemon Sponge Pie

Kay Weaver, Lititz

• 1 pie crust, homemade or store bought
• 2 eggs, yolks separated from whites
• zest from 1 lemon
• ¼ cup fresh lemon juice (may need 2 lemons for juice)
• 1 cup sugar
• 3 tablespoons flour
• 2 tablespoons softened butter
• 1 cup milk

Preheat oven to 350°F.

Separate egg yolks from whites and place whites in an electric mixer bowl. Beat with a whisk attachment on medium to high speed until stiff peaks form. Remove from mixer to a separate bowl and set aside.

In the same mixer bowl, add the egg yolks, zest, lemon juice, sugar, flour and butter. Mix until well incorporated. Slowly add milk and mix until just combined (mixture will be thin).

Gently fold the egg whites into the lemon mixture until combined, making sure there are no lumps. Pour filling into the unbaked pie shell.

Bake until golden brown and set in the center, about 45 to 50 minutes. If getting too brown toward the end of baking, you can cover with foil for the remainder of the baking time.

Cool for about one hour on a wire rack. Cover and refrigerate for 3 hours or longer before serving.

Notes: Eggs can be taken out of the refrigerator about an hour before making the pie filling. Egg whites at room temperature will beat better into stiff peaks. A glass pie dish will also help to cook the crust more, preventing a soggy crust.

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Pecan Pie

Dean Putt, Lititz

• pastry for single-crust pie
• 3 eggs
• ²/₃ cup sugar
• ¼ teaspoon salt
• ¾ cup King syrup
• 4 tablespoons butter, melted
• ½ teaspoon vanilla
• 1 cup pecans

Prepare and roll out pastry. Line a 9” pie plate. Trim pastry to 1” beyond edge of pie plate. Flute edge; do not prick pastry.

For filling, in a mixing bowl, beat the eggs slightly with rotary beater or fork. Add all other ingredients except pecans. Mix well. Spread pecans in pie shell. Pour mixture over pecans.

Bake at 400°F for 10 minutes. Reduce oven temperature to 350°F and bake for 25 minutes more. To prevent overbrowning, cover edge of pie with foil. Cool thoroughly on rack before serving.

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Caramel Pear Pie

Marilyn Bashore, Lititz

“One of our traditional pies at Thanksgiving.”

• 6 cups pears, peeled and sliced (about 6 medium pears)
• 1 tablespoon lemon juice
• ½ cup + 3 tablespoons sugar, divided
• 2 tablespoons quick-cooking tapioca
• ¾ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ teaspoon nutmeg
• single 9” unbaked pie crust

Crumb Topping:

• ¾ cup old-fashioned oats
• 1 tablespoon flour
• ¼ cup cold butter, cubed
• 18 caramels
• 5 tablespoons milk
• ¼ cup chopped pecans

Preheat oven to 400°F.

In a large bowl, combine pears and lemon juice. In another bowl, combine the 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg. Add to the pears; stir gently. Let rest 15 minutes.

In a small bowl, combine the oats, flour and 3 tablespoons sugar. Cut in the cold butter until crumbly.

Put pears in the unbaked pie shell and sprinkle with the topping.

Bake at 400°F for 45 minutes.

Meanwhile, in a saucepan over medium heat, melt the caramels with the milk. Stir until smooth; add pecans.

Remove pie from oven and drizzle caramel over the pie.

Bake another 8 to 10 minutes, until filling is bubbly.

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Pumpkin Custard Pie

Marilyn Bashore, Lititz

• ¾ cup sugar
• 1 tablespoon cornstarch
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ¹/₈ teaspoon nutmeg
• 3 eggs, slightly beaten
• 1½ cups canned pumpkin
• 1½ cups whole milk
• 1 unbaked 9” pie shell

Preheat oven to 400°F.

Mix sugar, cornstarch, salt, cinnamon, and nutmeg into the beaten eggs. Add the pumpkin and milk.

Bake 15 minutes at 400°F. Reduce the oven temperature to 350°F and continue to bake for 40 minutes, or until a knife inserted into the filling 2” from the edge comes out clean. Center of pie will be soft, but will firm as pie cools.

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Strawberry Cream Pie

Mary Ann Dell, East Earl

• 1 cup chocolate chips, divided
• 3 tablespoons shortening, divided
• 1 graham cracker crust
• 8 oz. cream cheese, softened
• ½ cup sugar
• ½ cup sour cream
• 1 teaspoon vanilla
• 8 oz. Cool Whip
• 2 cups strawberries
• ½ cup seedless strawberry jam

Melt 1/4 cup chocolate chips and 2 tablespoons shortening. Stir till smooth and brush over crust. Refrigerate till firm.

Beat cream cheese, sugar, sour cream and vanilla till smooth. Fold in Cool Whip. Spread on crust and refrigerate 1 hour.

Cut berries in half and arrange over pie. Heat jam till melted and brush over berries.

Melt remaining chocolate and shortening and drizzle over pie. Refrigerate till chilled.

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Lemon Shoofly Pie

Mary Ann Dell, East Earl

• (2) 9” pie crusts, unbaked

Filling:

• Juice from 2 lemons
• 1 egg
• 1 cup molasses
• 4 tablespoons flour
• ½ cup sugar
• 1½ cups boiling water

Crumbs:

• 3 cups flour
• 1 cup sugar
• 1 cup shortening
• 1 teaspoon baking soda

Combine filling ingredients and blend well. Pour evenly into two 9” pie crusts.

Combine crumb ingredients and divide evenly over top of filling.

Bake at 375°F for 10 minutes, then at 350°F for 30 minutes.

Serves 6 to 8 people.

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Sour Cream Pear Pie

Mary Ann Dell, East Earl

• 2 cups peeled ripe pears
• ½ cup sugar
• 1 egg, beaten
• 1 tablespoon flour
• 1 cup sour cream
• 1 teaspoon vanilla
• dash of salt
• 9” unbaked pie shell

Crumb Topping:

• ½ cup sugar
• ¹/₃ cup flour
• ¼ cup softened butter

Combine pears, sugar, egg, flour, sour cream, vanilla and salt. Blend gently. Spoon into the unbaked crust.

Bake at 350°F for 25 minutes.

Combine all topping ingredients until well mixed. Sprinkle overtop of pie.

Bake at 350°F for an additional 30 minutes.

Serves 6 to 8 people.

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Old Time Molasses Pecan Pie

Pat Roth, Ephrata

• 1½ cups packed brown sugar
• 2½ cups all purpose flour
• ¼ cup butter or margarine, melted
• 5 eggs
• 1¹/₃ cups light corn syrup
• ¼ cup molasses
• 1½ teaspoons vanilla extract
• 2½ cups pecan pieces
• 1 unbaked 9” pie shell

In a mixing bowl, beat the sugar, flour, butter and eggs. Add the corn syrup, molasses and vanilla. Mix until smooth.

Arrange pecan pieces in the pie shell and pour the liquid mixture over the pecans. (The nuts will rise to the top during baking.)

Bake for 50 to 60 minutes at 350°F or until the filling is completely set in the center.

Cool for an hour before serving. Can be garnished with more pecan halves if you like.

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Root Beer Float Pie

Pat Roth, Ephrata

• ¾ cup root beer
• ½ cup milk
• 1 box instant vanilla pudding mix (4 serving size)
• 1 to 2 tablespoons root beer extract
• 8 oz. tub Cool Whip, thawed
• 1 graham cracker crust, prepared

Whisk together the root beer, milk, pudding mix and root beer extract for 2 minutes, until it thickens. Gently fold in the Cool Whip until combined. Scoop the mixture into the graham cracker crust.

Place in the freezer for 8 hours. Overnight is best.

Remove from the freezer and cut into 8 slices. Garnish with Cool Whip and cherries.

Store in the freezer.

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Coconut Pineapple Pie

Pat Roth, Ephrata

• 1 cup sugar
• 3 tablespoons all purpose flour
• 1 cup light corn syrup
• 1 cup flaked coconut
• 8 oz. can crushed pineapple, undrained
• 3 eggs, beaten
• 1 teaspoon vanilla extract
• 1 unbaked 9” pastry shell
• ¼ cup butter or margarine, melted

In a bowl, combine the sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla. Mix well, then pour into the pastry shell. Drizzle with the butter.

Bake at 350°F for 50 to 55 minutes or until a knife inserted in the middle comes out clean. If top browns too quickly, cover loosely with foil

Cool. Store in the refrigerator.

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Apple Crumb Pie

Laura Brubaker, Ephrata

• 4 to 5 apples
• ½ cup sugar
• 1 teaspoon cinnamon
• unbaked pie shell

Crumbs:

• ½ cup sugar
• ¾ cup flour
• ¹/₃ to ½ cup butter

Pare apples and slice into the unbaked pie shell. Combine sugar and cinnamon and sprinkle over the apples.

Combine crumb ingredients and pour on top of pie.

Bake at 450°F for 10 minutes. Reduce heat to 350°F and bake for an additional 40 minutes.

Enjoy!