Cracker Barrel Old Country Store, Inc. develops and operates the Cracker Barrel Old Country Store restaurant and retail concept in the United States. Its restaurants provide breakfast, lunch, and dinner. The company’s gift shops offer various decorative and functional items, such as rocking chairs, holiday and seasonal gifts, apparel, toys, music CD’s, cookware, old-fashioned-looking ceramics, figurines, a book-on-audio sale-and-exchange program, and various other gift items, as well as candies, preserves, pies, cornbread mixes, coffee, syrups, pancake mixes, and other food items. As of September 18, 2012, it operated 620 stores in 42 states. The company was founded in 1969 and is headquartered in Lebanon, Tennessee.

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Cracker Barrel Pie Recipes

BLACKBERRY JAM PIE

4 eggs
1 cup sugar
1 stick butter
1 cup blackberry jam
2 tablespoons flour
1 tablespoon cornmeal
1 teaspoon lemon extract

Mix all the ingredients together. Pour into an unbaked pie shell.  Bake for 45 minutes at 350 degrees. Serve with whipping cream.

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CRACKER PIE

3 egg whites
1 cup sugar
1/4 teaspoon baking soda
pinch of salt
20 chopped dates
1/2 cup nuts chopped
12 soda crackers rolled fine

 Beat the egg whites until stiff.  Added sugar, baking powder and salt gradually. Mix in the other ingredients.  Pour into a greased pie pan and cook in  a 350 degree oven for 20 minutes. Do not over bake. Whipped cream or ice cream topping can be used but it is good plain.

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PECAN PIE

1 cup chopped pecans
1 cup Karo syrup
1/2 cup sugar
1/2 teaspoon salt
3 tablespoons melted butter
1 teaspoon vanilla
3 eggs
1 unbaked pie crust

 Beat the eggs slightly. Add vanilla, butter, salt, sugar and syrup. Blend well. Add the chopped pecans. Pour into a pie crust. Bake for 12 minutes in a 375 degree oven. Reduce the heat to 325 and continue baking until the pie is set.

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BUTTERMILK PIE

4 eggs
2 cups sugar
2 tablespoons flour
2/3 cup buttermilk
1/2 cup butter melted
1 teaspoon vanilla
pinch of salt

Blend all the ingredients together. Baked in a large unbaked pie shell at 325 degrees until firm.

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CHERRY PIE

2 tablespoons tapioca
1 tablespoon sifted flour
1 cup sugar
1/8 teaspoon salt
1/2 cup cherry juice drained from No. 2 can sour pitted cherries
1 No. 2  can sour pitted cherries
1/4 teaspoon almond extract
1/2  teaspoon red food coloring (optional)

Mix the tapioca, flour and sugar. Stir in the cherry juice, salt, cherries, almond extract and coloring. Let stand for 15 minutes. Pour into an unbaked pie shell.  Make a lattice top with strips of pastry. Brush with butter and bake for 10 minutes in a 400 degree oven  then reduce heat to 350 degrees and bake until the pie is set. Serve warm with ice cream.

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CHOCOLATE CREAM PIE

1 cup sugar
2 tablespoons flour
1 cup milk
3 tablespoons cocoa
3 eggs, separated
1 tablespoon butter
1 teaspoon vanilla
1/8 teaspoon salt
1 baked pie shell

Mix sugar, cocoa,  flour and salt. Add half of the milk and one egg yolk.  Beat well.  Add the other egg yolks and beat   thoroughly then add the rest of the milk. Cook until thick and be sure to stir constantly. Cool and put in baked pie shell. Make meringue out of the 3 egg whites, beating until fluffy. Then add 6 tablespoons of sugar, beating until it stands and peaks. Brown in a 350 degree oven.

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CHOCOLATE CHESS PIE

3 eggs
1/2 cup butter
3 tablespoons cocoa
1 tablespoon vanilla
1 1/4 cup sugar
1/2 cup cream

Beat all the ingredients together quickly. Pour into an unbaked pie crust. Bake 35 minutes at 350 degrees.

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LEMON PIE

1 unbaked pie shell
1/2 cup butter
1 cup sugar
2 whole eggs
2 egg yolks
6 tablespoons fresh lemon juice
1 tablespoon grated lemon rind

 Cream the butter and sugar. Add the whole eggs and yolks, lemon juice and rind.  Baked in the pie shell 35 minutes at 350 degrees. Top with meringue made by beating the 2 egg whites  with 4 tablespoons of sugar.  Brown in a 350 degree oven.

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SWEET POTATO PIE

 1 1/2 cups cooked mashed sweet potatoes
 1/2 cup brown sugar
 1 teaspoon ground ginger
 1 teaspoon ground cinnamon
 1/4 teaspoon salt
 1 1/2 cups powdered milk
 2 well beaten eggs

 Beat all the ingredients together. Pour in an unbaked pie shell and bake for 20 minutes in a 350 degree oven. Then sprinkle on topping and  continue to bake until set, about 25 minutes longer.

 Topping:
 3/4 cup chopped pecans
 1/2 stick butter
 1/4 cup brown sugar

 Mix all the ingredients until crumbly.

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PUMPKIN PIE

3 eggs
1 cup brown sugar
1/3 cup softened butter
1 teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 cup canned pumpkin
1 cup cream

Dump everything in a mixing bowl and blend thoroughly. Pour into an unbaked pie shell and bake 35 minutes at 350 degrees.

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