Rocky Mountain Recipes 4-22-13 |

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Rocky Mountain Recipes 4-22-13

Half Million Dollar Pie

Marcey Dyer • Pierce, Colo.

1 (14 oz) can Sweetened Condensed Milk

1/4 c. Fresh Lemon Juice

1 (11 oz) can Mandarin Oranges, drained and chopped

1 (8 oz) can Crushed Pineapple, drained

1 c. Pecans, chopped

1 pint Whipping Cream, whipped or 16 oz. carton of Cool Whip

2 Graham Cracker Pie Crusts

In a bowl, mix the milk and lemon juice. Stir in the oranges, pineapple and pecans. Fold the whipped cream or cool whip into the fruit mixture. Divide the filling between the 2 pie crusts. Cover and refrigerate.

Chocolate Pecan Pie

Sharon Raasch • Imperial, Neb.

4 oz. German Sweet Chocolate

1/4 c. Butter or Margarine

1 (2 oz) can Evaporated Milk

1-1/2 c. Sugar

3 Tbsp. Cornstarch

1/8 t. Salt

2 Eggs

1 t. Vanilla Extract

1 (3-1/2 oz) can Flaked Coconut

1 c. Pecan Pieces

1 (8-inch) Pie Shell, uncooked

Melt chocolate and butter in a saucepan over low heat. When melted, gradually stir in milk. Remove from heat and set aside. In a mixing bowl, combine sugar, cornstarch and salt. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Add in pecan pieces and coconut, stirring well. Pour into crust. Bake 1 hour at 325 degrees.

Chocolate Almond Silk Pie

Joyce Ramey • Greeley, Colo.


1 c. Flour

1/4 c. Toasted Almonds, finely chopped

6 Tbsp. Butter

3 Tbsp. Confectioners’ Sugar

1/4 t. Vanilla


1 c. Sugar

3/4 c. Butter, softened

3 (1 oz) squares Unsweetened Chocolate, melted and cooled

1/4 to 1/2 t. Almond Extract

3 Eggs

Sweetened Whipped Cream

Toasted Almonds, sliced

Combine all crust ingredients and blend with mixer on low speed until well mixed, 2-3 minutes. Press on bottom and sides of 9-inch pie pan. Bake at 400 degrees for 8 to 10 minutes. Cool. To make filling, combine sugar and butter in small mixer bowl. Beat at medium speed until light and fluffy. Add chocolate and almond extract. Beat until well mixed. Add eggs, one at a time, beating 2 minutes after each addition. Spoon filling into cooled crust. Refrigerate until firm, 3 or 4 hours. Garnish with whipped cream and sliced almonds. Keep refrigerated.

Banana Split Pie

Marlene Maurer • Lakewood, Colo.

1 Graham Cracker Crust

1 pkg. Instant Vanilla Pudding

1 c. Milk

2 Bananas

1 container Cool Whip

1 c. Nuts, chopped

1 jar Maraschino Cherries

Prepare pudding according to directions. Fold into graham cracker crust. Put a layer of bananas on top. Chill for about 20 minutes in refrigerator. Put a layer of whip cream. Top with cherries and nuts.

Chocolate Chip Paradise Pie

Iola Egle • Bella Vista, Ark.


1/3 c. Graham Cracker Crumbs

3 Tbsp. Granulated Sugar

3 Tbsp. Butter

1/3 c. Chocolate Chips


1/2 c. Flour

1/4 c. Granulated Sugar

3/4 t. Baking Powder

1/3 c. Milk

1 Tbsp. Oil

1 t. Vanilla Extract

1/3 c. Chocolate Chips

1/4 c. Coconut, shredded

1/4 c. Walnuts or Almonds, crushed

For crust, preheat oven to 350 degrees. Soften butter and combine with graham cracker crumbs and sugar. Press into bottom of a 1-quart casserole dish. Top evenly with chocolate chips. Bake 5 minutes until chocolate is melted. Spread melted chips evenly over crust. For filling, combine dry ingredients in a large mixing bowl. Add milk, oil and vanilla. Mix until smooth. Stir in chocolate chips, coconut and nuts. Pour into crust. Bake uncovered 35-40 minutes until a toothpick comes out clean. Serve warm with ice cream, hot fudge and caramel sauce. Serves 4-6.

Chess Pie

Chris Bryant • Johnson City, Tenn.

3 Eggs

1-1/4 c. Sugar

1/4 t. Nutmeg

3 Tbsp. Butter, melted

4 Tbsp. Thin Cream

1 Tbsp. Cornmeal

1 Pie Shell, unbaked

Beat eggs until well mixed. Add cream. Add sugar and other ingredients. Stir well. Pour into unbaked pie shell and bake in 300 degree oven until custard is set, about 35 minutes.