Cincinnati Family Magazine

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July 19, 2024

Pies Almighty!

Weekends are the perfect time to cheat a little and indulge in some sweetness. Try one of these yummy pies!



1-1/2 cups sugar
2 Tablespoons unsweetened cocoa powder
2 eggs
1 (five ounce) can evaporated milk
1/4 cup melted butter
1 teaspoon vanilla extract
1 nine-inch unbaked pie crust


Mix the sugar and cocoa together.

Beat the eggs and add to the sugar/cocoa mixture. Then add in order the melted butter, vanilla and evaporated milk.

Pour mixture into pie shell and bake at 350 for 45 minutes or until set.



1 unbaked, 9-inch pie shell
2 cups milk
3 egg yolks, lightly beaten
2 tsp vanilla extract
6 tablespoons sugar
5 tablespoons all-purpose flour
1/4 tsp salt
1 cup flaked coconut

For meringue:
3 egg whites at room temperature
1/4 tsp cream of tartar
6 tablespoons sugar
1/2 cup flaked coconut


Line pie shell with a double thickness of foil, bake at 450 for eight minutes. Remove the foil, and bake an additional five minutes. Cool on wire rack.

Combine sugar, flour and salt in a saucepan, then stir in milk until smooth. Stir over medium-high heat until thick and bubbly. Reduce heat, stir for two more minutes. Remove from heat. Stir a small amount of the hot filling into the egg yolks, then return all to the pan, stirring constantly. Bring to a gentle boil and stir for two more minutes. Remove from heat and mix in vanilla and coconut, and transfer mixture to pie shell.

To make the meringue, beat the egg whites and cream of tartar in a bowl on medium speed until soft peaks form. Slowly beat in sugar on high until stiff peaks for and sugar is dissolved. Spread over pie filling and top with coconut.

Bake at 350 for 12 – 15 minutes or until golden brown. Cool for one hour, then refrigerate for three hours prior to serving.




2 1/4 cups all-purpose flour
1 tsp salt
1/2 cup vegetable oil
6 tablespoons milk
5 medium rhubarb stalks, cut into 1-1/2 inch pieces
1-1/2 cups sliced strawberries
3-1/2 tablespoons tapioca
1-1/2 cups sugar
1-1/2 tsp ground nutmeg
pinch of salt


Preheat oven to 425.

For crust, combine the flour and salt in large bowl. Pour oil and milk over flour and blend with a fork until it forms a ball of dough. Divide dough into two parts, and roll each one out for the top and bottom crust. Press bottom crust into pie plate.

For the filling, combine the strawberries, rhubarb, sugar, tapioca, salt and nutmeg until fruit is well coated. Transfer to pie shell, add top crust, sealing the edges and cut three slits around the center of the top crust.

Bake at 425 for 20 minutes, then lower heat to 375 and bake and additional 20 minutes. Cool before serving.

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