Pies
If you love pies as much as I do, today's post is sure to please. Here are six pies to help you through the day, including Candied Ginger Pumpkin Pie and No-Bake Oreo Pie. Enjoy!
CRANBERRY PIE
My dad loved to cook, and usually came up with decent recipes. He sent this one in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” (It can be found in my e-cookbook Off the Wall Cooking, which will be pulled off and/or drastically improved after the June 1, 2024.)
Note: The pie can be made with either one crust (second photo) or two (top photo). The recipe originally calls for one crust, though.
Ingredients
2 T cornstarch
1 C sugar
1/4 tsp. salt
1-1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Directions
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
Ingredients
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1-1/4 C hot water
1 C raisins
1 T margarine
1-1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Directions
Make as above.
PEANUT BUTTER PIE
I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
This is in my e-cookbook, Off The Wall Cooking.
Ingredients
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Directions
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
EASY FRESH STRAWBERRY PIE
This is from Laurel Randolph at Simply Recipes. For this recipe, Laurel wrote, "My whole life, I’ve never had my fill of strawberries. When berry season rolls around, all I want is perfectly ripe, sweet strawberries day and night. As a kid, my mom would have to cut me off, knowing I’d eat the freshly picked berries from the farm down the road until my stomach ached. And my cravings don’t stop at plain berries, either—strawberry desserts, like strawberry cake and strawberry pie are equally welcome."
Prep Time 15 minutes; Cook Time 10 minutes; Chill Time 4 hours; Total Time 4 hours 25 minutes; Servings 8 servings; Yield 1 (9-inch) pie
To view this online, go to https://www.simplyrecipes.com/fresh-strawberry-pie-recipe-8654730.
Ingredients
1 (9-inch) graham cracker or deep dish pastry pie crust
2 pounds fresh strawberries, divided, plus a few extra for garnish
3/4 cup granulated sugar
1/3 cup water
3 tablespoons cornstarch
1 tablespoon fresh lemon juice, optional
2 cups whipped cream (made from 1 cup of heavy whipping cream) or whipped topping
Directions
Prepare the crust, if needed:
If you’re using a store-bought graham cracker crust, then all you need to do is unwrap it. If you’re using a frozen or refrigerated pastry pie crust, bake according to the package directions and let cool before using.
Prep the strawberries:
Cap the strawberries and slice them in half; you should have 6 to 7 cups. If your strawberries are huge, you may want to quarter them. Add about 4 cups of them to a medium pot, and set the remaining strawberries aside.
Mash the strawberries in the pot slightly with a potato masher or fork. Add the sugar to the pot and stir.
Cook the pie filling:
Turn on the heat to medium and stir occasionally until the sugar dissolves.
Meanwhile, combine the water and cornstarch in a small bowl. Whisk together with a fork until fully combined.
Once the strawberry mixture is boiling and the sugar has dissolved, add the cornstarch and water mixture while stirring. Stir continuously as the mixture comes up to a boil, then boil while stirring for 1 to 2 minutes. The filling will thicken and turn from opaque to clear when it’s ready. Turn off the heat.
Fill the pie:
Add the remaining strawberries to the pot along with the lemon juice, if using, and stir to coat all of the berries. Add the filling to the prepared crust and place it in the fridge to chill for at least 4 hours; 12 to 24 hours is even better.
Simple Tip!
Depending on the size of your pan and pie crust, you might end up with a little extra filling. Reserve the extra in a covered container and refrigerate, enjoying it later with vanilla ice cream or yogurt.
Serve:
When ready to serve, pipe or mound whipped cream onto the center of the top of the pie and garnish with a few halved strawberries, or serve the whipped cream alongside for dolloping on each slice.
STRAWBERRY SLAB PIE
This is from Nicole Taylor in The New York Times cooking enewsletter. For this recipe, Nicole wrote, "On Juneteenth, which celebrates the abolition of slavery in the United States, the picnic table overflows with summertime pies and red foods, a symbol of perseverance. That makes this festive strawberry slab pie ideal for Juneteenth, though it’d be welcome anytime in berry season. The rectangular pie is made in a quarter sheet pan; if you don't have one, use a comparably sized casserole dish. Cracked black pepper in the crust and fresh ginger in the filling add a bit of spice. This isn't an especially sugary dessert, so if you want something sweeter, top it with vanilla ice cream."
Total Time: 4 hours, plus 2 hours' cooling; Yield: 12 to 16 servings
This recipe was featured in "Hot Links and Red Drinks: The Rich Food Tradition of Juneteenth," and can be viewed online at https://cooking.nytimes.com/recipes/1018797-strawberry-slab-pie.
Ingredients
For the Crust
2-1/2 cups plus 2 tablespoons all-purpose flour, plus more for rolling out dough
1 tablespoon plus 2 teaspoons granulated sugar
1 teaspoon coarse kosher salt
1 teaspoon cracked black pepper
1 cup cold unsalted butter (2 sticks), cut into 1/2-inch cubes, plus more for buttering the pan
3/4 cup ice water
2 tablespoons buttermilk
For the Filling
3 pounds fresh strawberries, small berries cut in half and larger berries cut in quarters (see note)
3 to 4 tablespoons loosely packed dark brown sugar, depending on how sweet your berries are
1 tablespoon cornstarch
1/2 teaspoon grapefruit zest
1-1/2 teaspoons grapefruit juice
1/2 teaspoon grated fresh ginger
1/4 teaspoon vanilla extract
1/8 teaspoon coarse kosher salt
Preparation
Make the crust: In a large mixing bowl, combine flour, 2 teaspoons granulated sugar, the salt and the pepper. Using a pastry blender, cut butter into flour until the largest pieces of butter are the size of lentils.
Sprinkle ice water over dough a tablespoon at a time, stirring and scooping the dough with your hands as you go to incorporate the water, until the dough just begins to adhere and you can gather it into an imperfect ball. (You may not need all the water.) Transfer dough to a piece of plastic wrap and press into a disk. Wrap tightly and place in the fridge for 30 minutes.
Lightly butter a quarter sheet pan with a 1-inch rim, including the top edge of the rim, and set aside. (Quarter sheet pans are usually 8 by 11 inches or 9 by 12 inches, depending on the manufacturer.)
Lightly flour a large work surface, a rolling pin and the dough. Roll the chilled dough into an 1/8-inch-thick rectangle. From that, cut a rectangle three inches bigger than the dimensions of your pan on each side (i.e., an 11-by-14-inch rectangle for an 8-by-11-inch pan, or a 12-by-15-inch rectangle for a 9-by-12-inch pan). Reserve the extra dough.
Gently press the dough rectangle into the quarter sheet pan, trimming excess dough at the edges. The dough should go all the way up and over the top edge of the pan, if possible. Transfer pan to refrigerator and chill for 1 hour.
Meanwhile, line another baking sheet with parchment paper. Roll out reserved dough to 1/4- to 1/8-inch thickness. Using 1- and 2-inch biscuit cutters, cut out about 30 circles of different sizes (or use all one size if you prefer), rerolling dough as necessary. Transfer circles to parchment-lined baking sheet and refrigerate.
Make the filling: Combine all ingredients in a large bowl and stir well. Set aside for about an hour, while crust chills.
Heat oven to 375 degrees. When oven is hot, paint some of the buttermilk on the edges of the pie crust. Transfer berry mixture to crust, patting the berries down into a roughly even layer. Place pan on a larger baking sheet to catch any drips. Bake for 30 minutes.
Paint buttermilk over reserved pastry circles and sprinkle with remaining tablespoon granulated sugar. Place circles all over the bubbling berries. Continue baking pie until crust is golden brown and filling is bubbling, an additional 50 to 60 minutes.
Run a small knife around the edge of the pie while it's warm. Transfer the pie in its quarter sheet pan to a wire rack. Let cool for at least 2 hours before cutting and serving from the pan.
Tip
Use smaller, fresh farm strawberries rather than conventional supermarket berries, if possible. The farm berries release less juice, which makes for a less runny filling.
NO-BAKE OREO PIE
This yumminess is from Nicole Hopper on the Southern Living site. This recipe begins, "No-bake Oreo pie recipe is an absolute dream for cookies and cream lovers—rich, decadent, and intense. Plus, it’s super easy to make using just seven readily available ingredients. The crust holds up well despite not being baked, and the filling is creamy, light, and packed with bits of cookies for an irresistible texture."
Active Time: 25 minutes; Total Time: 6 hours 40 minutes; Servings: 10
To view this online, as well as to read everything Nicole has written about this (quite a few notes), go to https://www.southernliving.com/no-bake-oreo-pie-7505842.
Ingredients
Crust
24 cream-filled chocolate sandwich cookies (about 10 oz.) (such as Oreos) (from 1 [25 1/2-oz.) pkg.)
4 Tbsp. unsalted butter, melted
1/8 tsp. kosher salt
Filling
1 cup heavy whipping cream
1 (8-oz.) pkg. cream cheese, very softened
1 cup (about 4 oz.) powdered sugar
1 tsp. vanilla extract
15 cream-filled chocolate sandwich cookies (such as Oreos) (from 1 [25 1/2-oz.) pkg.), coarsely crushed (about 2 cups)
Topping
3/4 cup heavy whipping cream
2 Tbsp. powdered sugar
Additional ingredient
2 cream-filled chocolate sandwich cookies (such as Oreos) (from 1 [25 1/2-oz.] pkg.), finely crushed
Directions
Turn cookies into crumbs:
Process cookies in a food processor until crushed into very fine crumbs, about 45 seconds.
Add butter and salt:
With food processor running, add melted butter and salt; process until well combined, about 10 seconds.
Make Crust:
Transfer mixture to an ungreased 9-inch pie plate; press crumbs evenly up sides and into bottom of pie plate. Transfer, uncovered, to freezer; freeze until Crust is hardened, about 15 minutes.
Make whipped cream:
Beat cream in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes.
Make Filling:
Beat cream cheese, sugar, and vanilla in a separate large bowl with an electric mixer on high speed until very smooth and creamy, about 45 seconds.
Add whipped cream and cookies:
Carefully fold whipped cream into cream cheese mixture in 3 additions, folding until mixture is homogeneous and well combined.
Fold in coarsely crushed cookies until evenly distributed.
Transfer Filling to chilled Crust:
Smooth filling into an even layer using a small offset spatula. Cover loosely with plastic wrap, and chill in refrigerator until Filling is completely firm, at least 6 hours or up to 24 hours.
Prepare the Topping:
Beat cream and sugar in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Transfer Topping to a piping bag.
Decorate pie:
Decorate pie as desired with Topping. Sprinkle pie with finely crushed cookies, and serve immediately.
CANDIED GINGER PUMPKIN PIE
This was posted on the Vegetarian Times site on November 4, 2007, and begins, “The secret ingredient in this lightly spiced pie is sweetened condensed milk, which gives the filling a silky-smooth texture.”
Makes 8 servings.
To view this online, click here.
Ingredients
1 15-oz. can unsweetened pumpkin puree
1 14-oz. can fat-free sweetened condensed milk
4 large eggs
1 9-inch graham cracker piecrust
1/4 cup chopped candied ginger
Preparation
Preheat oven to 350°F. Whisk together pumpkin purée and sweetened condensed milk in large bowl. Whisk in eggs and pinch of salt. Pour filling into graham cracker crust and bake 30 minutes.
Sprinkle chopped ginger on top and bake 25 to 30 minutes more, or until knife inserted in side of filling (not center), comes out clean. Cool, and refrigerate 3 hours, or overnight.
Nutrition Information: Calories: 266; Carbohydrate Content: 47 g; Fat Content: 5 g; Fiber Content: 2 g; Protein Content: 8 g; Saturated Fat Content: 2 g; Sodium Content: 141 mg; Sugar Content: 37 g
CRANBERRY PIE
My dad loved to cook, and usually came up with decent recipes. He sent this one in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” (It can be found in my e-cookbook Off the Wall Cooking, which will be pulled off and/or drastically improved after the June 1, 2024.)
Note: The pie can be made with either one crust (second photo) or two (top photo). The recipe originally calls for one crust, though.
Ingredients
2 T cornstarch
1 C sugar
1/4 tsp. salt
1-1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Directions
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
Ingredients
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1-1/4 C hot water
1 C raisins
1 T margarine
1-1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Directions
Make as above.
PEANUT BUTTER PIE
I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
This is in my e-cookbook, Off The Wall Cooking.
Ingredients
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Directions
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
EASY FRESH STRAWBERRY PIE
This is from Laurel Randolph at Simply Recipes. For this recipe, Laurel wrote, "My whole life, I’ve never had my fill of strawberries. When berry season rolls around, all I want is perfectly ripe, sweet strawberries day and night. As a kid, my mom would have to cut me off, knowing I’d eat the freshly picked berries from the farm down the road until my stomach ached. And my cravings don’t stop at plain berries, either—strawberry desserts, like strawberry cake and strawberry pie are equally welcome."
Prep Time 15 minutes; Cook Time 10 minutes; Chill Time 4 hours; Total Time 4 hours 25 minutes; Servings 8 servings; Yield 1 (9-inch) pie
To view this online, go to https://www.simplyrecipes.com/fresh-strawberry-pie-recipe-8654730.
Ingredients
1 (9-inch) graham cracker or deep dish pastry pie crust
2 pounds fresh strawberries, divided, plus a few extra for garnish
3/4 cup granulated sugar
1/3 cup water
3 tablespoons cornstarch
1 tablespoon fresh lemon juice, optional
2 cups whipped cream (made from 1 cup of heavy whipping cream) or whipped topping
Directions
Prepare the crust, if needed:
If you’re using a store-bought graham cracker crust, then all you need to do is unwrap it. If you’re using a frozen or refrigerated pastry pie crust, bake according to the package directions and let cool before using.
Prep the strawberries:
Cap the strawberries and slice them in half; you should have 6 to 7 cups. If your strawberries are huge, you may want to quarter them. Add about 4 cups of them to a medium pot, and set the remaining strawberries aside.
Mash the strawberries in the pot slightly with a potato masher or fork. Add the sugar to the pot and stir.
Cook the pie filling:
Turn on the heat to medium and stir occasionally until the sugar dissolves.
Meanwhile, combine the water and cornstarch in a small bowl. Whisk together with a fork until fully combined.
Once the strawberry mixture is boiling and the sugar has dissolved, add the cornstarch and water mixture while stirring. Stir continuously as the mixture comes up to a boil, then boil while stirring for 1 to 2 minutes. The filling will thicken and turn from opaque to clear when it’s ready. Turn off the heat.
Fill the pie:
Add the remaining strawberries to the pot along with the lemon juice, if using, and stir to coat all of the berries. Add the filling to the prepared crust and place it in the fridge to chill for at least 4 hours; 12 to 24 hours is even better.
Simple Tip!
Depending on the size of your pan and pie crust, you might end up with a little extra filling. Reserve the extra in a covered container and refrigerate, enjoying it later with vanilla ice cream or yogurt.
Serve:
When ready to serve, pipe or mound whipped cream onto the center of the top of the pie and garnish with a few halved strawberries, or serve the whipped cream alongside for dolloping on each slice.
STRAWBERRY SLAB PIE
This is from Nicole Taylor in The New York Times cooking enewsletter. For this recipe, Nicole wrote, "On Juneteenth, which celebrates the abolition of slavery in the United States, the picnic table overflows with summertime pies and red foods, a symbol of perseverance. That makes this festive strawberry slab pie ideal for Juneteenth, though it’d be welcome anytime in berry season. The rectangular pie is made in a quarter sheet pan; if you don't have one, use a comparably sized casserole dish. Cracked black pepper in the crust and fresh ginger in the filling add a bit of spice. This isn't an especially sugary dessert, so if you want something sweeter, top it with vanilla ice cream."
Total Time: 4 hours, plus 2 hours' cooling; Yield: 12 to 16 servings
This recipe was featured in "Hot Links and Red Drinks: The Rich Food Tradition of Juneteenth," and can be viewed online at https://cooking.nytimes.com/recipes/1018797-strawberry-slab-pie.
Ingredients
For the Crust
2-1/2 cups plus 2 tablespoons all-purpose flour, plus more for rolling out dough
1 tablespoon plus 2 teaspoons granulated sugar
1 teaspoon coarse kosher salt
1 teaspoon cracked black pepper
1 cup cold unsalted butter (2 sticks), cut into 1/2-inch cubes, plus more for buttering the pan
3/4 cup ice water
2 tablespoons buttermilk
For the Filling
3 pounds fresh strawberries, small berries cut in half and larger berries cut in quarters (see note)
3 to 4 tablespoons loosely packed dark brown sugar, depending on how sweet your berries are
1 tablespoon cornstarch
1/2 teaspoon grapefruit zest
1-1/2 teaspoons grapefruit juice
1/2 teaspoon grated fresh ginger
1/4 teaspoon vanilla extract
1/8 teaspoon coarse kosher salt
Preparation
Make the crust: In a large mixing bowl, combine flour, 2 teaspoons granulated sugar, the salt and the pepper. Using a pastry blender, cut butter into flour until the largest pieces of butter are the size of lentils.
Sprinkle ice water over dough a tablespoon at a time, stirring and scooping the dough with your hands as you go to incorporate the water, until the dough just begins to adhere and you can gather it into an imperfect ball. (You may not need all the water.) Transfer dough to a piece of plastic wrap and press into a disk. Wrap tightly and place in the fridge for 30 minutes.
Lightly butter a quarter sheet pan with a 1-inch rim, including the top edge of the rim, and set aside. (Quarter sheet pans are usually 8 by 11 inches or 9 by 12 inches, depending on the manufacturer.)
Lightly flour a large work surface, a rolling pin and the dough. Roll the chilled dough into an 1/8-inch-thick rectangle. From that, cut a rectangle three inches bigger than the dimensions of your pan on each side (i.e., an 11-by-14-inch rectangle for an 8-by-11-inch pan, or a 12-by-15-inch rectangle for a 9-by-12-inch pan). Reserve the extra dough.
Gently press the dough rectangle into the quarter sheet pan, trimming excess dough at the edges. The dough should go all the way up and over the top edge of the pan, if possible. Transfer pan to refrigerator and chill for 1 hour.
Meanwhile, line another baking sheet with parchment paper. Roll out reserved dough to 1/4- to 1/8-inch thickness. Using 1- and 2-inch biscuit cutters, cut out about 30 circles of different sizes (or use all one size if you prefer), rerolling dough as necessary. Transfer circles to parchment-lined baking sheet and refrigerate.
Make the filling: Combine all ingredients in a large bowl and stir well. Set aside for about an hour, while crust chills.
Heat oven to 375 degrees. When oven is hot, paint some of the buttermilk on the edges of the pie crust. Transfer berry mixture to crust, patting the berries down into a roughly even layer. Place pan on a larger baking sheet to catch any drips. Bake for 30 minutes.
Paint buttermilk over reserved pastry circles and sprinkle with remaining tablespoon granulated sugar. Place circles all over the bubbling berries. Continue baking pie until crust is golden brown and filling is bubbling, an additional 50 to 60 minutes.
Run a small knife around the edge of the pie while it's warm. Transfer the pie in its quarter sheet pan to a wire rack. Let cool for at least 2 hours before cutting and serving from the pan.
Tip
Use smaller, fresh farm strawberries rather than conventional supermarket berries, if possible. The farm berries release less juice, which makes for a less runny filling.
NO-BAKE OREO PIE
This yumminess is from Nicole Hopper on the Southern Living site. This recipe begins, "No-bake Oreo pie recipe is an absolute dream for cookies and cream lovers—rich, decadent, and intense. Plus, it’s super easy to make using just seven readily available ingredients. The crust holds up well despite not being baked, and the filling is creamy, light, and packed with bits of cookies for an irresistible texture."
Active Time: 25 minutes; Total Time: 6 hours 40 minutes; Servings: 10
To view this online, as well as to read everything Nicole has written about this (quite a few notes), go to https://www.southernliving.com/no-bake-oreo-pie-7505842.
Ingredients
Crust
24 cream-filled chocolate sandwich cookies (about 10 oz.) (such as Oreos) (from 1 [25 1/2-oz.) pkg.)
4 Tbsp. unsalted butter, melted
1/8 tsp. kosher salt
Filling
1 cup heavy whipping cream
1 (8-oz.) pkg. cream cheese, very softened
1 cup (about 4 oz.) powdered sugar
1 tsp. vanilla extract
15 cream-filled chocolate sandwich cookies (such as Oreos) (from 1 [25 1/2-oz.) pkg.), coarsely crushed (about 2 cups)
Topping
3/4 cup heavy whipping cream
2 Tbsp. powdered sugar
Additional ingredient
2 cream-filled chocolate sandwich cookies (such as Oreos) (from 1 [25 1/2-oz.] pkg.), finely crushed
Directions
Turn cookies into crumbs:
Process cookies in a food processor until crushed into very fine crumbs, about 45 seconds.
Add butter and salt:
With food processor running, add melted butter and salt; process until well combined, about 10 seconds.
Make Crust:
Transfer mixture to an ungreased 9-inch pie plate; press crumbs evenly up sides and into bottom of pie plate. Transfer, uncovered, to freezer; freeze until Crust is hardened, about 15 minutes.
Make whipped cream:
Beat cream in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes.
Make Filling:
Beat cream cheese, sugar, and vanilla in a separate large bowl with an electric mixer on high speed until very smooth and creamy, about 45 seconds.
Add whipped cream and cookies:
Carefully fold whipped cream into cream cheese mixture in 3 additions, folding until mixture is homogeneous and well combined.
Fold in coarsely crushed cookies until evenly distributed.
Transfer Filling to chilled Crust:
Smooth filling into an even layer using a small offset spatula. Cover loosely with plastic wrap, and chill in refrigerator until Filling is completely firm, at least 6 hours or up to 24 hours.
Prepare the Topping:
Beat cream and sugar in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Transfer Topping to a piping bag.
Decorate pie:
Decorate pie as desired with Topping. Sprinkle pie with finely crushed cookies, and serve immediately.
CANDIED GINGER PUMPKIN PIE
This was posted on the Vegetarian Times site on November 4, 2007, and begins, “The secret ingredient in this lightly spiced pie is sweetened condensed milk, which gives the filling a silky-smooth texture.”
Makes 8 servings.
To view this online, click here.
Ingredients
1 15-oz. can unsweetened pumpkin puree
1 14-oz. can fat-free sweetened condensed milk
4 large eggs
1 9-inch graham cracker piecrust
1/4 cup chopped candied ginger
Preparation
Preheat oven to 350°F. Whisk together pumpkin purée and sweetened condensed milk in large bowl. Whisk in eggs and pinch of salt. Pour filling into graham cracker crust and bake 30 minutes.
Sprinkle chopped ginger on top and bake 25 to 30 minutes more, or until knife inserted in side of filling (not center), comes out clean. Cool, and refrigerate 3 hours, or overnight.
Nutrition Information: Calories: 266; Carbohydrate Content: 47 g; Fat Content: 5 g; Fiber Content: 2 g; Protein Content: 8 g; Saturated Fat Content: 2 g; Sodium Content: 141 mg; Sugar Content: 37 g
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