Best Surprise Pie Recipes

PECAN PIE SURPRISE BARS (PILLSBURY BAKE-OFF WINNER)

Steps:

• Heat oven to 350.
• Grease 13 x 9 inch pan.
• Reserve 2/3 cup of the dry cake mix for filling.
• In a large bowl, combine remaining dry cake mix, margarine and 1 egg at low speed until well blended.
• Press in bottom of greased pan.
• Bake at 350 for 15-20 minutes or until light golden brown.
• In large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs at low speed until moistened.
• Beat 1 minute at medium speed or until well blended.
• Pour filling mixture over warm base; sprinkle with pecans.
• Bake an additional 30-35 minutes or until filling is set.
• Cool completely.
• Cut into 36 bars.
• Store in refrigerator.

PECAN PIE SURPRISE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x13 inch baking pan.
• Reserve 2/3 cup of the cake mix and set aside. In a large bowl combine the remaining cake mix, melted butter and 1 egg. Mix until crumbly then press mixture into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes, until light golden brown.
• Combine the reserved 2/3 cup cake mix, brown sugar, corn syrup, vanilla and 3 eggs. Beat at medium speed for 1 to 2 minutes. Pour filling over the baked crust and sprinkle with pecans.
• Return to oven and bake for an additional 30 to 35 minutes, until the filling is set. Cool and cut into 36 bars.

PEACH SURPRISE PIE

Steps:

• Combine softened cream cheese, sugar, and vanilla extract in a medium mixing bowl. Mix until smooth. Spread onto bottom of baked pie shell. Chill several hours or overnight.
• Before serving, top cream cheese layer with drained peach slices. Mix raspberry preserves with lemon juice until well combined. Spoon over peaches. Garnish with mint sprigs.

AMISH SAUERKRAUT SURPRISE CUSTARD PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine milk, sauerkraut, sugar, eggs, vanilla and salt.
• Pour mixture into pie shell. Bake at 425 degrees F (220 degrees C) for 35 minutes, or until a knife inserted into filling 1 inch from the edge comes out clean.

AUTUMN SURPRISE PIE

Steps:

• Mix the first 4 ingredients; cut in butter until crumbly. Mix milk and vinegar; add gradually to crumb mixture, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions, 1 slightly larger than the other. Shape each into a disk; cover and refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion of dough to a 1/8-in.-thick circle; transfer to a greased 9-in. pie plate. Trim crust even with rim. Refrigerate while preparing filling., Mix the first 5 filling ingredients. Place apples, pears and raisins in a large bowl. Add sugar mixture and extract; toss to combine. Spoon into crust., Roll out remaining dough to a 1/8-in.-thick circle; cut into 3/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with beaten egg. Sprinkle with coarse sugar., Bake pie on a lower oven rack 15 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 30-35 minutes. Cool on a wire rack.

PEANUT BUTTER PIE SURPRISE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pie crust in ungreased 9-inch glass pie plate according to package directions; flute edge.
• Place brownie mix, peanut butter chips, apple sauce, water and egg in a bowl. Stir 50 strokes to mix. Pour batter into the unbaked pie crust.
• Bake 15 minutes; cover edge of crust with aluminum foil. Continue baking until until crust is golden brown and center of brownie is set, 15 or 20 more minutes. Cool slightly, about 20 minutes. Then refrigerate for one hour or until completely cooled.
• Beat together cream cheese, peanut butter and confectioners' sugar with electric mixer on medium speed until mixture is smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Cover leftovers and refrigerate.

PUMPKIN SURPRISE PIE

Steps:

• Heat oven to 400 degrees. Fit 1 pie crust into a 9" pie plate and crimp edges. Refrigerate until ready to fill. Unroll second crust. Using a 1" star cookie cutter, cut out 50 stars; place on baking sheet and refrigerate until ready to use.
• Cream cheese layer: In a medium bowl, beat cream cheese, sugar, vanilla, and egg until smooth. Spread evenly into bottom of pie crust.
• Pumpkin layer: In a large bowl, beat pumpkin puree, milk, brown sugar, eggs, pie spice and salt until smooth. Using a ladle, gently spoon pumpkin mixture over cream cheese mixture.
• Brush edge of pie with egg-water was. Overlap pastry stars around edge. Brush stars lightly with egg-water wash. Bake at 400 degrees for 15 minutes. Cover edges with foil, reduce heat to 350 degrees and bake for and additional 45 minutes.
• Cool pie completely on rack. Refrigerate until completely chilled. Before slicing, leave out for 30 minutes.

PECAN SURPRISE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small mixing bowl, beat cream cheese until fluffy. Add 1/3 cup sugar and beat until smooth. Thoroughly mix in 1 egg and 1 teaspoon vanilla extract. Do not overbeat. Spread mixture into pastry shell. Sprinkle with chopped pecans.
• In a medium bowl, combine 3 beaten eggs, corn syrup, 1/4 cup sugar, 1 teaspoon vanilla extract, salt, cinnamon, and cloves. Mix until incorporated but not frothy. Pour mixture over pecan layer.
• Bake in preheated oven for 35 to 45 minutes, until filling is set and pecans are browned. Pie will be quite high, but will settle as it cools.

PUMPKIN PIE SURPRISE

Steps:

• Mix pudding according to instructions on back of pumpkin can - **I use ALL the spices listed, PLUS those above (as the recipe was given to me...). Place pudding in greased pan, sprinkle with dry cake mix, sprinkle with nuts, then dribble melted butter over top. Bake 45 mins - 1 hour, till custard is set and top is golden brown. Serve with whipped cream.

BLUEBERRY SURPRISE PIE

Steps:

• 1. Beat together cream cheese and sugar until fluffy.
• 2. Gently fold the cool whip into the cream cheese mixture.
• 3. Slice bananas into the bottom of the cooled pie crusts.
• 4. Top with the cream cheese mixture.
• 5. Top each pie with half of the blueberry pie filling.
• 6. Chill well before serving.

PECAN PIE SURPRISE BARS, MOM

Steps:

• Oven to 350 degrees. Reserve 2/3 cup cake mix for filling. In large bowl combine remaining cake mix, butter and 1 egg. Mix until crumbly. Press in pan. Bake 15-20 minutes until light golden brown. Meanwhile, prepare filling by mixing reserved cake mix, vanilla, eggs, brown sugar and corn syrup. Pour over partially baked crust. Sprinkle with pecans. Return to oven and bake 30-35 minutes or until set. Cool and cut into bars.

HOT DOG BEAN PIE...A QUICK & EASY SURPRISE

Steps:

• 1. Heat oven to 425F. Grease and flour of a 9-inch pie plate. Combine all pastry ingredients Stir by hand for 50-60 strokes. Spread thinly on bottom and up the sides of the pie plate. FOR FILLING: Combine cut up hot dogs,brown sugar, dry mustard, Worcestershire sauce, hot pepper sauce, and canned pork and beans. MIX. Pour into crust. Bake for 25 to 30 minutes, or until golden brown. Remove from oven, and sprinkle cheese over the top. Return to oven bake, just until cheese is melted to your choice. Enjoy...Nancy

RHUBARB SURPRISE PIE

Steps:

• Sift together 1 cup flour, baking powder, and salt. Cut in 2 tablespoons butter or margarine. Add egg and milk; mix. Press mixture into a greased 9 inch pie plate.
• Arrange rhubarb in pie shell. Sprinkle with dry gelatin mix.
• Combine 1/2 cup flour, sugar, cinnamon, and melted butter or margarine; sprinkle on top of pie.
• Bake 350 degrees F (175 degrees C) for 50 minutes, or until rhubarb is tender.

PECAN PIE SURPRISE BARS

Steps:

• Grease the bottom and sides of a 13 x 9 inch pan. Reserve 2/3 cup of the dry cake mix for the filling. In a large bowl, combine remaining cake mix, butter and 1 egg. Mix until crumbly. Press into pan and bake at 350 degrees for 15 -20 minutes until golden brown. Prepare filling. In a large bowl, combine all filling ingredients, except pecans. Beat with a mixer on medium speed for 1-2 minutes. Pour filling over partially baked crust. Sprinkle with the one cup of pecans. Return to oven for 30-35 minutes until filling is set. Cool and cut into bars.

CRANBERRY SURPRISE PIE

Steps:

• preheat oven to 350 F Place berries, sugar, nuts in pan. Mis other ingredients well, pour over berries. Bank until golden brown about 1 hr. Serve warm or cold. With cream, Ice cream, whipped cream, or clotted cream. Make 2 if a teen age boy is in the house.

RHUBARB SURPRISE PIE

Steps:

• 1. Place the unbaked pie crust on a sheet of wax paper, and then sprinkle the teaspoon of flour over the crust. Using your hand, lightly spread the flour over the entire crust.
• 2. Place the pie crust, floured side down, inside a 9-inch pie tin, and then flute the edges of the crust.
• 3. Arrange the rhubarb in the unbaked pie crust.
• 4. Sprinkle the strawberry gelatin powder over the rhubarb.
• 5. In a bowl, combine the flour, sugar, cinnamon and melted butter; mix until crumbly.
• 6. Sprinkle the crumb mixture over the top of the pie.
• 7. Place the pie on a 14-inch pizza tin. (I do this incase the hot bubbly juices from the pie, runs over the edges of the crust. It's a lot easier to clean a sticky pizza pan, rather than the sticky syrup left in the bottom of your oven!)
• 8. I then place a pie shield on top the pie. I keep the pie shield on the entire time the pie is baking. This helps to prevent the edges of the crust from becoming too brown, or perhaps burnt.
• 9. Bake in a 350ºF oven for 50 minutes, or until the rhubarb is tender, and the topping is golden brown.
• 10. Cool the pie to room temperature, then chill uncovered in the refrigerator to firm up the pie before slicing and serving.
• 11. I refrigerate leftovers (uncovered) in the fridge.
• 12. *Note: The unbaked pie crust I used was store bought, and it came in a 15-ounce pkg. It contains 2 (9-inch) unbaked pie crusts.

SURPRISE PIE

Steps:

• Preheat oven to 300 degrees.
• Beat egg whites until soft peaks form.
• Add baking powder. Beat a few seconds.
• Fold in alternately sugar, cracker crumbs and nuts.
• Add vanilla mixing gently.
• Pour into a buttered 8 or 9 inch pie plate.
• Place in oven and reduce temperature to 250 degrees.
• Bake 45 minutes.
• Cool and place in fridge to chill.
• Cover with Cool Whip and return to fridge for at least 2 hours before serving.

STRAWBERRY SURPRISE PIE

Steps:

• In a small saucepan over low heat, melt chocolate chips in milk whisk until smooth. Remove from heat whisk in egg yolks until blended. Return to heat. Cook and stir 5 to 6 minutes until glossy and thickened. Pour into pastry shell. Freeze 1 hour or until set. Transfer to refrigerator.Meanwhile, in another small saucepan, sprinkle gelatine over water let stand 1 minute. Stir in jelly. Over low heat, stir until gelatine is dissolved set aside.Reserve three strawberries for garnish. Place remaining berries in a large bowl mash slightly to release some juice. Stir in 1/4 cup sugar and 1/2 teaspoon of the vanilla until sugar dissolves. Stir in gelatine mixture until well blended. Freeze about 50 minutes or refrigerate 2 hours or until thickened but not set.Spoon strawberry mixture over chocolate layer in pastry shell. Refrigerate 1 1/2 hours or until set.In a small mixer bowl at medium speed, beat whipping cream, 1 teaspoon sugar, and remaining 1/4 teaspoon vanilla until stiff peaks form when beaters are raised. Mound in center of pie. Garnish with reserved whole berries. Serve within 1 hour.

AUTUMN SURPRISE PIE

Steps:

• Mix first four ingredients; cut in butter until crumbly. Mix milk and vinegar; add gradually to crumb mixture, tossing with a fork until dough holds together when pressed. Divide dough into two portions, one slightly larger than the other. Shape each into a disk; cover and refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion of dough to a 1/8-in.-thick circle; transfer to a greased 9-in. pie plate. Trim crust even with rim. Refrigerate while preparing filling., Mix first five filling ingredients. Place apples, pears and raisins in a large bowl. Add sugar mixture and extract; toss to combine. Spoon into crust., Roll out remaining dough to a 1/8-in.-thick circle; cut into 3/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with beaten egg. Sprinkle with coarse sugar., Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 30-35 minutes. Cool on a wire rack.,

AUTUMN SURPRISE PIE

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine milk and vinegar; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide dough into two balls, one slightly larger than the other. On a lightly floured surface, roll larger ball to fit a 9-in. pie plate. Coat pie plate with cooking spray; transfer pastry to plate.
• In a large bowl, combine the apples, pears and raisins. Combine 1/2 cup sugar, flour, cinnamon, nutmeg and cloves; add to fruit mixture and toss. Sprinkle with extract; toss well. Spoon into crust.Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush lattice with egg white; sprinkle with remaining sugar.
• Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until crust is golden and filling is bubbly. Cool on a wire rack.