Best Delight Pie Recipes

WYATT'S CAFETERIA PECAN DELIGHT PIE

Steps:

• Preheat oven to 325°F.
• Let egg whites come to room temperature.
• Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder. Set aside.
• In large bowl, beat egg whites on low speed with electric mixer until foamy. Add cream of tarter, increase mixer speed to medium and beat until soft peaks form.
• Continue beating while gradually adding sugar to mixture. Then increase speed to high and beat, scraping sides of bowl often until stiff peaks form. Mixture will be stiff and glossy.
• Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in buttered pie pan and bake on middle rack of oven for 40 minutes.
• Let pie completely on wire rack. Don't worry if pie cracks and falls a bit as it cools.
• Cover and refrigerate cooled pie until ready to serve.
• Before serving, prepare topping by whipping cream until it begins to thicken. Add powdered sugar and vanilla and continue beating until cream is thick and forms soft peaks.
• Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup pecans evenly over the cream.
• Leftover pie should be covered and stored in refrigerator.

LUBY'S CAFETERIA HAWAIIAN DELIGHT PIE

Steps:

• Preheat oven to 350ºF.
• In medium bowl, beat together butter, sugar, eggs, flour, and cornmeal until well blended.
• Add drained pineapple, coconut, and vanilla, mixing well. Pour into pie shell.
• Bake 45 minutes, or until wooden pick inserted in center comes out "almost" clean (filling will be very moist).

WYATT'S CAFETERIA PECAN DELIGHT PIE

Steps:

• 1. Ingredients: Yield: 1 1 1Servings Size PIE Update PIE 1 cup saltine crackers, coarsely broken 1 cup pecans, chopped 2 teaspoons baking powder 4 egg whites 1/4 teaspoon cream of tartar 1/4 cup sugar 1/4 teaspoon vanilla Topping 1 cup whipping cream 3 tablespoons powdered sugar 1 teaspoon vanilla 1/4 cup chopped pecans
• 2. Preheat oven to 325°F. Let egg whites come to room temperature. Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder. Set aside. In large bowl, beat egg whites on low speed with electric mixer until foamy. Add cream of tarter, increase mixer speed to medium and beat until soft peaks form. Continue beating while gradually adding sugar to mixture. Then increase speed to high and beat, scraping sides of bowl often until stiff peaks form. Mixture will be stiff and glossy. Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in buttered pie pan and bake on middle rack of oven for 40 minutes. Let pie completely on wire rack. Don't worry if pie cracks and falls a bit as it cools. Cover and refrigerate cooled pie until ready to serve. Before serving, prepare topping by whipping cream until it begins to thicken. Add powdered sugar and vanilla and continue beating until cream is thick and forms soft peaks. Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup pecans evenly over the cream. Leftover pie should be covered and stored in refrigerator. Read more: http://www.food.com/recipe/wyatts-cafeteria-pecan-delight-pie-220283#ixzz1SukLTlN5

PECAN DELIGHT PIE

Steps:

• Beat egg whites to foam.
• Add salt and cream of tartar.
• Beat to stiff peaks.
• Add vanilla extract and both sugars.
• Beat until consistency of 7 minute frosting.
• Fold in crackers and nuts.
• Grease bottom and sides of pyrex dish and add mixture to dish.
• Bake at 350 degrees for 15-20 minutes.
• Top with Cool Whip or whipped cream when pie is completely cool, or slice and add topping on individual slices when serving.

STRAWBERRY DELIGHT DESSERT PIE

Steps:

• In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and melted butter until well blended . Press mixture into the bottom of a 9x13 inch pan. Chill in freezer while you make the filling.
• In a large bowl, beat the cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in 1/2 of the whipped topping.. Spread filling over crust. Place the strawberries in an even layer over filling. Prepare instant pudding as directed on package, but using only 3 1/2 cups milk. Spread prepared pudding over strawberries. Chill 4 hours or overnight.
• Before serving, spread remaining whipped topping over pudding.

CARAMEL PECAN DELIGHT PIE

Steps:

• 1. In a skillet, combine pecans, coconut, butter, brown sugar and cinnamon. Cook until the pecans and coconut are toasted or browned. Put aside and allow to cool completely.
• 2. In a large mixing bowl, combine the cream cheese, and condensed milk. Next mix in the cool whip. Divide this mixture into the 2 pie shells.
• 3. Place the pies in the freezer about 30 minutes. Remove from freezer and cover each pie with the pecan/coconut mixture equally.
• 4. Drizzle each pie with 1/2 the jar of caramel ice cream topping. Can drop some extra chopped pecans on top for garnish. Return pies to the freezer for about an hour before slicing and serving.

STRAWBERRY DELIGHT PIE

Steps:

• Beat cream cheese, confectioners' sugar, and lemon juice together in a bowl with an electric mixer on low speed. Add whipped topping and beat until filling is well-combined. Spoon filling into graham cracker crust.
• Stir strawberries and glaze together in a bowl until berries are coated; lay berries over pie filling. Refrigerate pie until chilled, at least 1 hour.

CHOCOLATE-RASPBERRY DELIGHT PIE

Steps:

• To prepare the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the milk and egg yolks until they are well combined. Place the mixture over medium heat, constantly whisking and scraping the sides of the pan. When the cream starts to bubble and thicken, add the butter, 1 tablespoon at a time. When all the butter is mixed in, add the vanilla. Finally, add the chocolate a little at a time, giving each addition of chocolate the chance to melt into the filling before adding more. When the chocolate has smoothly melted and the cream thickens, remove the saucepan from the heat and allow the filling to cool for 15 minutes. Stir in the brownie chunks and chocolate chips.
• To assemble the pie, spread the raspberry jam evenly across the bottom of the pie shell. Pour the cream filling over the raspberry jam, covering it thoroughly. Cover the pie tightly with plastic wrap and refrigerate for at least 3 hours.
• When ready to serve, remove the pie from the refrigerator and remove the plastic wrap. Evenly distribute the chocolate whipped cream across the top of the pie. If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look. Distribute the fresh raspberries across the whipped cream for decoration.
• Chocolate-Raspberry Delight Pie should be served cold. It can be stored in the refrigerator for up to 3 days.

CARAMEL PECAN DELIGHT PIE! RECIPE - (4.2/5)

Steps:

• In a skillet lightly brown the pecans and coconut in the butter. Set aside to cool. With an electric mixer blend the cream cheese, sweetened condensed milk and whipped topping. Divide evenly between the two pie crusts. Top each with half of the pecan and coconut mixture. Drizzle the entire jar of caramel ice cream topping over the tops of both pies. Refrigerate or freeze for at least 3 - 4 hours. I think they cut best if you freeze them.

LEMON DELIGHT PIE

Steps:

• Preheat oven to 350.
• In medium mixing bowl combine flour, butter and sugar with fork until crumbly. Press into ungreased 9 x 13 baking dish. Bake for 20 minutes or until slightly golden brown. While crust is baking beat cream cheese and powdered sugar until smooth. When crust is done baking throw it in the fridge for about 30 minutes to cool it off quickly. When it is cool to the touch spread cream cheese mixture over crust, next the pie filling and top Dream Whip prepared according to package.

KEY LIME DELIGHT PIE

Steps:

• Preheat the oven to 425 degrees F.
• Crust:
• Sift the flour into a mixing bowl and using pastry blender to, "cut in the fat", and blend in the chilled butter until it resembles coarse meal. Add the sugar, egg yolks, salt, and water. Mix to a soft dough. Roll out the pastry on a lightly floured surface and use to line a deep 9-inch pie pan or 8 1/2-inch fluted flan pan sprayed with cooking spray. Prick the pastry bottom and chill. Trim off any excess pastry from around the edge of the pastry shell. Line the pastry shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans/beads and return to the oven for 10 more minutes. Cool.
• Filling Preparation:
• Lower the oven temperature to 350 degrees F. Make the filling by beating the egg yolks in a large bowl until light and creamy. Beat in the condensed milk. Add the lime zest and juice. Mix well and continue to beat until the mixture is thick. Beat egg whites until they form stiff peaks. Slowly add the sugar just until combined. Fold into the lime mixture.
• Pour the lime filling into the baked crust. Bake for 20 to 25 minutes, or until filling is set and begins to brown. Remove and cool. Chill in refrigerator.
• Topping Preparation:
• Before serving, whip the heavy cream, confectioners' sugar, and vanilla extract. Spoon or fill pastry bag to decorate edge of pie with whipped cream. Cut the lime slices from the center to the edge and twist. Arrange the lime slices between puffs of whipped cream. Lightly sprinkle lime zest and delicately, place mint leaves to accent the pie.

CARAMEL DELIGHT PIE

Steps:

• 1. In a skillet, brown pecans, coconut and butter until golden, set aside. In a bowl, blend cream cheese, and sweetened condensed milk, then add the container of Cool Whip. Pour this into the pie crusts, Sprinkle the browned coconut, pecan butter topping over the top of the pies, drizzle tops with caramel topping. Keep refrigerated

PEANUT BUTTER-CHOCOLATE DELIGHT PIE

Steps:

• Prepare Pie Crust: Crush cookies (if using oreos, remove centers and discard). Melt margarine and cool slightly. Stir margarine and vanilla into the crushed cookie mixture. Continue to stir until mixture is moistened. Press cookie mixture into the bottom and sides of a 9-inch pie pan. Bake in a 350 degree oven for about 5-7 minutes to crisp the shell. Remove pie shell from the oven and set aside to cool. Pie: Mix together in medium bowl Peanut butter, Cream Cheese, Sugar, margarine, and flavoring. Beat until smooth. set aside. In mixer, pour 1 cup whipping cream and whip till stiff. Now fold whipping cream into peanut butter/cream cheese mixture until well blended. Fold in 1 and 1/2 ozs of chopped chocolate chunks. Pour mixture into cooled pie shell. Sprinkle remaining chocolate on top of pie to garnish. Chill Pie in refrigerator at least 2 hours before serving.

HAWAIIAN DELIGHT PIE(S)

Steps:

• 1. Cook sugar, pineapple and flour until thickened in a 2 quart saucepan, stirring to prevent sticking. Cool mixture to touch.
• 2. Slice bananas to cover the bottom of both baked and cooled pie crusts. Pour chopped pecans over bananas, spread coconut evenly over both pies.
• 3. Pour cooled pineapple mixture over coconut in both pies. Top with whipped topping and refrigerate 4-6 hours.

BANANA PIE DELIGHT

Steps:

• Layer bananas in graham cracker pie crust.
• Combine pudding mix with the milk; fold in whipped topping. Pour over bananas in crust.
• Sprinkle cherries over pie and top with pecans. Refrigerate.

EAST TEXAS MILLIONAIRE'S DELIGHT PIE

Steps:

• 1. Using an electric mixer, blend the cream cheese, sugar, lemon juice and salt until smooth.
• 2. Gently fold in whipped topping, pecans, coconut and fruit until combined.
• 3. Spoon mixture into baked pie shell and garnish as desired. Chill for at least 2 hours or until serving time.

HAWAIIAN DELIGHT PIE

Steps:

• 1. Mix together with a spoon until blended the following : Pudding mix, pineapple (do not drain), sour cream
• 2. Slice banana and arrange evenly on the bottom of graham cracker crust
• 3. Spoon pudding mixture over bananas Place in fridge till cold
• 4. Top with optional : Coconut flakes , whipped cream and cherries Enjoy !

CHOCOLATE PEANUT BUTTER PIE DELIGHT

Steps:

• Cut Swiss Cakes Rolls lengthwise. Place in bottom of pie plate or 9 in. pan, cut side up. smooth out with a fork, drizzle carmal next. Mix together cream cheese, whipped topping and powdered sugar. Blend in peanut butter cups. Spread over caramel. Mix pudding mix, milk & peanut butter, let set. Pour as next layer. Top with Whipped Topping. Garnish with any type of candy:sprinkles, miniature peanut butter cups, mini M&M's, etc. Refridgerate

ALMOND BUTTER-CHOCOLATE DELIGHT PIE

Steps:

• 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch pie plate. 2.In medium bowl, microwave whipping cream uncovered on High 30 seconds. Stir in chocolate chips and vanilla until smooth. Spread chocolate filling over bottom of baked shell. Refrigerate 30 minutes. 3.In large bowl, beat cream cheese, butter, almond butter and powdered sugar with electric mixer on medium speed until smooth and fluffy. Carefully spread over chocolate filling. 4.Spread whipped topping over almond butter filling. Mix toasted coconut and toasted almonds. Sprinkle over whipped topping. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie

CHOCOLATE STRIPED DELIGHT PIE RECIPE - (4.5/5)

Steps:

• Combine graham cracker crumbs, sugar and melted butter. Press firmly into bottom of 9x13 inch pan. Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half the shipped topping. Spread over crust. Using 3 ½ cups cold milk, prepare pudding as directed on package. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining whipped topping over pudding. Garnish with grated chocolate or chopped nuts if desired.