Pies
If you love pies, today's post is sure to please. Check out the Strawberry Pie, the Dulce de Leche Banana Pie, and the rest of today's yumminess. Enjoy!
PEANUT BUTTER CHOCOLATE PRETZEL PIE
This yumminess is from Nicole McLaughlin at allrecipes. For this recipe, Nicole wrote, "This peanut butter chocolate pretzel pie has a lush cream cheese and peanut butter layer atop a lightly baked pretzel crust, finished layers of chocolate pudding, whipped topping, and crushed chocolate peanut butter candy." My response? Yum!!!
Prep Time: 25 minutes; Cook Time: 10 minutes; Cool Time: 20 minutes; Chill Time: 4 hours; Total Time: 4 hours 55 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/peanut-butter-chocolate-pretzel-pie-recipe-11792998.
Ingredients
2-1/4 cups crushed pretzels
1/4 cup white sugar
3/4 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup creamy peanut butter
1-1/2 cups confectioner's sugar
1 teaspoon vanilla extract
16 ounces whipped topping
1 (5.9 ounce) package instant chocolate pudding
2-1/2 cups cold milk
1/2 cup chopped peanut butter cups and coated peanut butter candies, such as Reese’s Pieces®, or as needed for topping
Directions
Preheat the oven to 350 degrees F (180 degrees C). Stir pretzels, sugar, and melted butter together and press lightly into a 9x13-inch baking dish.
Bake in the preheated oven just until fragrant, about 10 minutes. Let cool to room temperature, about 20 minutes.
Beat cream cheese, peanut butter, confectioner's sugar, and vanilla together with an electric mixer until well blended, light, and fluffy. Fold in 2 1/2 cups whipped topping.
Spread peanut butter mixture evenly over cooled crust.
Whisk together chocolate pudding mix and milk until smooth, well combined, and slightly thickened.
Carefully spread chocolate pudding mixture over peanut butter layer, taking care not to mix layers together. Top with remaining whipped topping.
Sprinkle with chopped candies and refrigerate for at least 4 hours.
KEY LIME CREAM PIE
This is from The New York Times cooking e-newsletter’s Melissa Clark, and post on The TODAY Show’s website. The recipe begins, “Key lime pies are an iconic American dessert. But they're not always so easy to make. They've gotta be decadent but light, cool and creamy ... and this one has it all!
“Technique tip: Be sure to allow 2 hours after the pie is cooked to chill. The pie can be made ahead of time and left in the refrigerator up to one day.”
Cook Time: 30 minutes; Prep Time: 30 minutes; Servings: 8
Special equipment: Electric mixer
View this here.
Ingredients
1-3/4 cups graham cracker crumbs (from about 11-12 sheets of crackers)
6 tablespoons unsalted butter, melted
2 tablespoons sugar
4 large egg yolks
One (14-ounce) can sweetened condensed milk
2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice or regular lime juice (from 5 to 6 limes)
Pinch of fine sea salt
1 cup heavy cream
1 tablespoon confectioners' sugar
1 lime (optional, for garnish)
Preparation
Preheat oven to 350 degrees and place a rack in the center of the oven. In a large bowl, stir together graham cracker crumbs, butter and sugar. Transfer to a 9-inch pie plate and press crumb mixture into an even layer on the bottom and up the sides.
Place pie plate on a rimmed baking sheet and transfer to oven. Bake until golden brown, about 10 to 12 minutes. Transfer to a wire rack to cool.
Meanwhile, in the bowl of an electric mixer, whisk egg yolks until pale and fluffy, about 5 minutes. Turn the mixer down to low and slowly add the condensed milk, scraping sides if needed. Whisk in lime zest and juice until just combined.
Scrape the mixture into cooled pie shell, then return to oven and bake until filling has just set, 15 to 20 minutes. Transfer to a wire rack to cool to room temperature, then refrigerate until completely chilled, at least 2 hours and up to one day.
Just before serving, in the bowl of an electric mixer set with the whisk attachment, beat together cream and confectioners sugar until thick and fluffy. Dollop whipped cream on slices of the cooled pie. If you’d like, grate the zest from a lime over the whipped cream for a gorgeous green accent. Serve.
IMPOSSIBLY EASY COCONUT PIE
This is from Betty Crocker, and begins, "This impossibly easy coconut pie is legendary among the Bisquick™ community. It’s a one-bowl dessert that many Betty Crocker™ fans have been making for years. Creamy and custard-like, this crustless pie can be prepped in just 10 minutes, so the next time you’re craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™ mix, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?"
Prep Time: 10 minutes; Total Time: 2 hours; Servings: 8
To view this online, click here.
Ingredients
1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Bisquick™ Original Pancake & Baking Mix
1/4 cup butter, melted
1-3/4 cups milk
1-1/2 teaspoons vanilla
4 eggs, slightly beaten
Instructions
Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
In medium bowl, stir all ingredients with fork or wire whisk until blended. Place pie plate onto cookie sheet. Pour filling into pie plate. Place filled pie plate on cookie sheet into preheated oven.
Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Cool 1 hour before serving. Cover and refrigerate any remaining pie.
STRAWBERRY PIE
Several summers ago, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?
Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.
Ingredients
1 quart strawberries
1 C sugar
3 Tablespoons corn start
3/4 cup hot water
1 pie crust
Directions
Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown.
Note: If you're using a store-bought pie crust, bake until brown according to the package directions.
Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.
Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!
DULCE DE LECHE BANANA PIE
This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.
Ingredients
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil
Preparation
Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.
Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.
In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.
In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.
DELAWARE CREAM CHEESE-PINEAPPLE PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1/3 c Sugar
1 tb Cornstarch
8 oz Crushed pineapple w juice
8 oz Cream cheese; softened
1/2 c Sugar
1 t Salt
2 Eggs
1/2 c Milk
1/2 t Vanilla
1 9" unbaked pie shell
1/4 c Pecans; chopped
Directions
Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.
Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry – it bakes out.)
Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.
Bake at 400 degrees for 50 minutes. Cool.
PEANUT BUTTER CHOCOLATE PRETZEL PIE
This yumminess is from Nicole McLaughlin at allrecipes. For this recipe, Nicole wrote, "This peanut butter chocolate pretzel pie has a lush cream cheese and peanut butter layer atop a lightly baked pretzel crust, finished layers of chocolate pudding, whipped topping, and crushed chocolate peanut butter candy." My response? Yum!!!
Prep Time: 25 minutes; Cook Time: 10 minutes; Cool Time: 20 minutes; Chill Time: 4 hours; Total Time: 4 hours 55 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/peanut-butter-chocolate-pretzel-pie-recipe-11792998.
Ingredients
2-1/4 cups crushed pretzels
1/4 cup white sugar
3/4 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup creamy peanut butter
1-1/2 cups confectioner's sugar
1 teaspoon vanilla extract
16 ounces whipped topping
1 (5.9 ounce) package instant chocolate pudding
2-1/2 cups cold milk
1/2 cup chopped peanut butter cups and coated peanut butter candies, such as Reese’s Pieces®, or as needed for topping
Directions
Preheat the oven to 350 degrees F (180 degrees C). Stir pretzels, sugar, and melted butter together and press lightly into a 9x13-inch baking dish.
Bake in the preheated oven just until fragrant, about 10 minutes. Let cool to room temperature, about 20 minutes.
Beat cream cheese, peanut butter, confectioner's sugar, and vanilla together with an electric mixer until well blended, light, and fluffy. Fold in 2 1/2 cups whipped topping.
Spread peanut butter mixture evenly over cooled crust.
Whisk together chocolate pudding mix and milk until smooth, well combined, and slightly thickened.
Carefully spread chocolate pudding mixture over peanut butter layer, taking care not to mix layers together. Top with remaining whipped topping.
Sprinkle with chopped candies and refrigerate for at least 4 hours.
KEY LIME CREAM PIE
This is from The New York Times cooking e-newsletter’s Melissa Clark, and post on The TODAY Show’s website. The recipe begins, “Key lime pies are an iconic American dessert. But they're not always so easy to make. They've gotta be decadent but light, cool and creamy ... and this one has it all!
“Technique tip: Be sure to allow 2 hours after the pie is cooked to chill. The pie can be made ahead of time and left in the refrigerator up to one day.”
Cook Time: 30 minutes; Prep Time: 30 minutes; Servings: 8
Special equipment: Electric mixer
View this here.
Ingredients
1-3/4 cups graham cracker crumbs (from about 11-12 sheets of crackers)
6 tablespoons unsalted butter, melted
2 tablespoons sugar
4 large egg yolks
One (14-ounce) can sweetened condensed milk
2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice or regular lime juice (from 5 to 6 limes)
Pinch of fine sea salt
1 cup heavy cream
1 tablespoon confectioners' sugar
1 lime (optional, for garnish)
Preparation
Preheat oven to 350 degrees and place a rack in the center of the oven. In a large bowl, stir together graham cracker crumbs, butter and sugar. Transfer to a 9-inch pie plate and press crumb mixture into an even layer on the bottom and up the sides.
Place pie plate on a rimmed baking sheet and transfer to oven. Bake until golden brown, about 10 to 12 minutes. Transfer to a wire rack to cool.
Meanwhile, in the bowl of an electric mixer, whisk egg yolks until pale and fluffy, about 5 minutes. Turn the mixer down to low and slowly add the condensed milk, scraping sides if needed. Whisk in lime zest and juice until just combined.
Scrape the mixture into cooled pie shell, then return to oven and bake until filling has just set, 15 to 20 minutes. Transfer to a wire rack to cool to room temperature, then refrigerate until completely chilled, at least 2 hours and up to one day.
Just before serving, in the bowl of an electric mixer set with the whisk attachment, beat together cream and confectioners sugar until thick and fluffy. Dollop whipped cream on slices of the cooled pie. If you’d like, grate the zest from a lime over the whipped cream for a gorgeous green accent. Serve.
IMPOSSIBLY EASY COCONUT PIE
This is from Betty Crocker, and begins, "This impossibly easy coconut pie is legendary among the Bisquick™ community. It’s a one-bowl dessert that many Betty Crocker™ fans have been making for years. Creamy and custard-like, this crustless pie can be prepped in just 10 minutes, so the next time you’re craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™ mix, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?"
Prep Time: 10 minutes; Total Time: 2 hours; Servings: 8
To view this online, click here.
Ingredients
1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Bisquick™ Original Pancake & Baking Mix
1/4 cup butter, melted
1-3/4 cups milk
1-1/2 teaspoons vanilla
4 eggs, slightly beaten
Instructions
Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
In medium bowl, stir all ingredients with fork or wire whisk until blended. Place pie plate onto cookie sheet. Pour filling into pie plate. Place filled pie plate on cookie sheet into preheated oven.
Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Cool 1 hour before serving. Cover and refrigerate any remaining pie.
STRAWBERRY PIE
Several summers ago, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?
Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.
Ingredients
1 quart strawberries
1 C sugar
3 Tablespoons corn start
3/4 cup hot water
1 pie crust
Directions
Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown.
Note: If you're using a store-bought pie crust, bake until brown according to the package directions.
Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.
Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!
DULCE DE LECHE BANANA PIE
This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.
Ingredients
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil
Preparation
Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.
Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.
In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.
In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.
DELAWARE CREAM CHEESE-PINEAPPLE PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1/3 c Sugar
1 tb Cornstarch
8 oz Crushed pineapple w juice
8 oz Cream cheese; softened
1/2 c Sugar
1 t Salt
2 Eggs
1/2 c Milk
1/2 t Vanilla
1 9" unbaked pie shell
1/4 c Pecans; chopped
Directions
Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.
Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry – it bakes out.)
Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.
Bake at 400 degrees for 50 minutes. Cool.
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