It’s always a good idea to show up to any holiday at your in-laws with a pie. It’s sort of a way of saying, “thank you” to your mother-in-law or whomever is doing the bulk of the cooking. In my opinion, the pie to person ratio should be at least one pie for every three people, that way people can have seconds and thirds and maybe some leftover pie the days following, as well. You shouldn’t just pick up a pie from the store on the way out to your in-laws though. It may get you a “thank you,” but if you really want to impress your mother-in-law, you need to make and bring your own pie, and really, it needs to be delicious.
Here are 5 pies that are sure to impress your mother-in-law:
1. Apple Pie
2 pie crusts (any recipe)
6 medium apples (Braeburn or Golden Delicious)
3/4 cup sugar
2 tbsp flour
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 tbsp lemon juice
1 tbsp butter (for dotting)
1 egg white
Sugar for dusting
Preheat oven to 425.
Roll out one piecrust and place in a pie plate.
In a small bowl, combine sugar, flour, cinnamon, nutmeg, and salt. Set aside.
Peel, core, and slice the apples, then toss in lemon juice (to prevent browning). Add sugar-spice mixture to apples. Stir to coat.
Pour apple mixture into pie plate and dot with butter. Top with remaining piecrust, tucking the top crust under the bottom. Flute the edges and cut several slits in the top for venting (or use a mini apple-shaped cookie cutter to create a cute design).
In a small bowl, beat the egg white till foamy and brush over crust. Sprinkle with sugar.
Bake 20 minutes, then cover the crust edges with foil and continue baking 20-25 minutes till crust is golden brown. Cool 2 hours before slicing.
2. Mimi’s Chocolate Pie
1 piecrust (any recipe)
2 cups whole milk or 1 can Carnation milk
¼ cup flour
1 tsp. vanilla
1/3 cup cocoa
heaping Tbsp. of butter
1/8 tsp. salt
3 egg whites
¼ tsp. cream of tartar
6 Tbsp. sugar
Preheat oven to 350 degrees.
Separate egg whites from egg yolk and set aside.
Mix sugar, salt, flour, cocoa, and stir in egg yolks. Add milk and cook in saucepan over low to medium heat till thick, stirring constantly. Then add butter and vanilla.
For meringue – mix egg whites, cream of tartar, and 6 Tbsp. sugar and whip till it’s stiff.
Pour chocolate mixture into piecrust, top with meringue and bake at 350 degrees for 15 to 20 minutes.
3. You’ll Never Taste Better Pecan Pie
1 stick butter (1/2 cup)
1 1/2 cups sugar
1-cup white Karo syrup
1-cup dark Karo syrup (blue label)
Pinch of salt (1/8 teaspoon salt)
2 teaspoons vanilla
2 cups chopped pecans
2 deep dish pie shells or make your own pie crusts
Preheat oven to 350.
Melt butter, pour into mixing bowl.
Next add unbeaten eggs, and beat at medium speed.
Add sugar, and beat mixture.
Add Karl’s, vanilla and salt. Stir in pecans.
Pour into 2 unbaked deep dish pie shells and bake at 350 for 35 minutes.
4. Quick and Easy Chocolate Pie (or No Stress Chocolate Pie)
1 baked piecrust
Jell-O Instant pudding and pie filling
2.5 cups cold milk
1 8 oz. container cool whip
1 chocolate candy bar
Prepare chocolate pudding/pie filling as directed on the box for the traditional pudding pie.
Mix half of cool whip container with pudding pie mixture and refrigerate for at least one hour.
Spread remaining cool whip on top of pie.
Use a knife or grater to grate chocolate bar into fine bits and decorate pie to your liking.
5. Cherry-O Cream Cheese Pie
1 graham cracker pie crust or baked piecrust
1 pkg. (8 oz.) cream cheese
1 1/3 cups (15 oz. can) Eagle Brand Milk
1/3 cup lemon juice
1 tsp. vanilla
1 can (21 oz.) prepared Cherry pie filling
Soften cream cheese to room temperature and whip till fluffy.
Gradually add Eagle Brand milk, while beating until well blended.
Add lemon juice and vanilla and blend well.
Pour into crust and chill 2 to 5 hours before topping with pie filling.
Additionally, if you are looking for a great sweet potato pie recipe, try this one.