Best 8 Japanese Pie Recipes

KABOCHA SQUASH PIE (JAPANESE PUMPKIN PIE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir the graham cracker crumbs together with the flour in a mixing bowl. Mix in the soy butter until the mixture is crumbly. Make a well in the middle of the flour mixture. Pour in the soy milk, and stir to make a soft dough. Turn the dough out onto a lightly floured surface, and knead briefly. Wrap in plastic wrap, and refrigerate for about 20 minutes.
• Roll out the dough onto a lightly floured surface to about 1/4 inch thick. Fit the crust into a 7 inch diameter pie plate. Use a fork to poke holes in the bottom.
• Bake the crust in the preheated oven until pale gold, about 15 minutes. Cool on a rack.
• Pour about 1 inch of water into the bottom of a pan. Place the kabocha into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
• Place the kabocha into a blender or bowl of a food processor, and blend until smooth. Stir the tofu, vanilla, sugar, cinnamon, and nutmeg into the kabocha mixture, and blend until very smooth. Pour into the prepared crust.
• Bake in preheated oven until center is set, about 20 minutes. Do not overbake or the filling will crack.

JAPANESE FRUIT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl combine eggs, butter or margarine, sugar, vanilla extract, and vinegar. Beat until smooth. Stir in pecans, coconut, and raisins. Pour mixture into pastry shell.
• Bake in preheated oven for 40 minutes. Cool before serving.

JAPANESE FRUIT PIE

Steps:

• Stir ingredients together in order given.
• Pour into formed 9" pie shell.
• Bake at 325 for 40 minutes.
• To double the recipe, double all ingredients except margarine. - - - - - - - - - - - - - - - - - - NOTES : To double recipe, double all ingredients except butter.
• Do not use less than the amount listed for one pie, though.

BEA'S JAPANESE FRUIT PIE

Steps:

• 1. Preheat oven to 325. Dab bottom of pie shell with a little milk or a little egg white to prevent it from being soggy.
• 2. Cream butter and sugar together. I actually do this by hand with a wooden spoon. *Note: Another member, Ann Sumpter, said that you can successfully use 1/2 cup of baking Splenda in lieu of regular sugar. Thanks, Ann.
• 3. Add eggs, vinegar, vanilla and beat well. Add pecans, raisins and coconut and mix well.
• 4. Pour into pie shell, place onto a cookie sheet (in case of a spill over) and bake at 325 for approximately 45-50 minutes.

JAPANESE FRUIT PIE

Steps:

• Cream sugar and margarine together. Add eggs (one at a time) to sugar and margarine, beating well. Add remaining ingredients and mix well (adding the vinegar last). Pour mixture into pie shell. Bake for 30-40 minutes in a pre-heated 350 degree oven.

JAPANESE FRUIT PIE

Steps:

• 1. Beat eggs, add sugar and beat well. Add raisins, coconut and pecans. Then add melted butter and vanilla. Mix well, pour into two unbaked pie crusts. Bake 35-40 minutes at 350.

JAPANESE CHESS PIE

Steps:

• Mix ingredients and pour into pie shell.
• Bake at 350*F for 40-45 minutes.
• If the pie does not appear to be set after 45 minutes, cook in five minute increments until it is slightly jiggly in the middle (a little like Jello) and allow to cool and it will set up.

JAPANESE PIE

Steps:

• 1. Beat eggs; add sugar and butter; add vinegar; mix well.
• 2. Stir the raisins or cranberries, coconut, and pecans into the egg mixture.
• 3. Pour the mixture into unbaked pie crust and bake for 30 minutes at 350. If the crust browns too quickly, adjust the oven to 300.