Pies
If you love Pies, today's post is sure to please. Check out the Impossibly Easy Coconut Pie, the Key Lime Cream Pie, and the rest of todaiy's yumminess. Enjoy!
MILE-HIGH MUD PIE
This is from Ree Drummond at the Food Network. For this yumminess, Ree wrote, "I went big on this ice cream pie and layered some of my favorite flavors, like coffee, chocolate and caramel. What’s not to love?!"
Active Time: 25 minutes; Total Time:25 minutes (plus 6 hours freezing); Yield: 12 slices of pie; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mile-high-mud-pie-1-11114241.
Ingredients
2 quarts (1/2 gallon) coffee ice cream, softened
2 cups chopped pecans
2 quarts (1/2 gallon) chocolate ice cream, softened
2-1/2 cups chocolate-coated toffee pieces
50 chocolate sandwich cookies
1-1/2 sticks salted butter, melted
2 quarts (1/2 gallon) vanilla ice cream, softened
2-1/2 cups chocolate shell ice cream sauce (such as Magic Shell)
Directions
Line an 8-quart bowl with plastic wrap, leaving an overhang. Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle the chopped pecans on top and freeze until the ice cream is firm, at least 1 hour.
Tip the chocolate ice cream into the bowl over the pecans and smooth the surface. Sprinkle the toffee pieces on top and freeze until firm, at least 1 hour.
Meanwhile, put the sandwich cookies in a food processor and pulse into fine crumbs. Pour in the melted butter and pulse to combine. Set aside.
Once the chocolate ice cream is firm, tip the vanilla ice cream into the bowl over the toffee pieces and smooth the surface. Tip the cookie mixture on top of the vanilla ice cream; spread it evenly and press down firmly. Cover with the overhanging plastic and freeze until completely firm, at least 4 hours and up to overnight.
Turn out the pie onto a cake stand or platter lined with 4 squares of parchment so that the paper hangs over the edges of the platter. Peel off the plastic wrap from the pie and pour the chocolate shell over the ice cream to cover completely. Slide out the sheets of parchment.
Cook’s Note
For an extra-sweet treat, drizzle each slice with warm caramel sauce.
KEY LIME PIE TARTLETS
This is from Kardea Brown at the Food Network.
Active Time: 30 minutes; Total Time: 2 hours 15 minutes (includes cooling time); Yield: 12 tartlets; Level: Intermediate
To view this yumminess online, go to https://www.foodnetwork.com/recipes/key-lime-pie-tartlets-9627152.
Ingredients
Crust:
10 graham crackers
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted
Filling:
2 large egg yolks
1-1/2 teaspoons lime zest (preferably from key limes, but regular limes will work, too)
3/4 cup sweetened condensed milk
1/3 cup key lime juice (fresh or bottled)
Topping:
1 cup very cold heavy cream
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
Zest from 1 lime
Special equipment: a nonstick mini muffin pan
Directions
Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.
For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1-1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)
For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour.
Just before serving, beat the cream, confectioners’ sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.
MAGIC LEMON PIE
This is from Kimberly Holland at Southern Living. For this recipe, Kimberly wrote, "With a name like Magic Lemon Pie, this is one dessert that really has to impress—and it will. The tart lemon in this pie is beautifully balanced by the creamy sweetened condensed milk, creating a rich and elegant custard. The lemon shortbread cookie crust only takes it up another notch! To finish it off, what else besides a toasty, marshmallowy meringue? It's a dream in every slice—and it's also a little bit magic."
Active Time: 30 minutes; Chill Time: 5 hours; Total Time: 5 hours 55 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/magic-lemon-pie-11771234.
Ingredients
1 (8.5-oz.) pkg. lemon shortbread cookies (about 16 cookies)
1/4 cup (2 oz.) unsalted butter, melted
1 (14-oz.) can sweetened condensed milk
2 large eggs, separated
1/2 cup fresh lemon juice (from 3 medium lemons)
1 tsp. cornstarch
1/4 tsp. cream of tartar
3 Tbsp. granulated sugar
1/4 tsp. vanilla extract
Directions
Preheat oven to 325°F. Gather all ingredients.
Break cookies into large pieces and place in a food processor bowl; pulse until fine crumbs, about 10 pulses. Add melted butter; pulse until mixture resembles wet sand, about 5 pulses.
Transfer to a 9-inch pie plate; firmly press into bottom and up sides of pie plate. Refrigerate, uncovered, until ready to use.
Whisk together sweetened condensed milk and egg yolks in a large glass or other nonreactive mixing bowl until smooth. Add lemon juice; whisk until thick and creamy.
Pour into prepared crust, smoothing out top with an offset spatula.
Bake in preheated oven until filling is just set with a slight jiggle in center, 20 to 25 minutes.
Meanwhile, beat together cornstarch, cream of tartar, and remaining egg whites with an electric mixer fitted with whisk attachment on high speed until foamy, about 10 seconds. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves, about 4 minutes. Add vanilla, beating until just combined. Set aside, at room temperature, until ready to use.
Spread meringue over hot filling, ensuring filling is fully covered and meringue is touching crust.
Increase oven temperature to 375°F. Bake at 375°F until meringue is golden brown, 10 to 12 minutes.
Let pie cool to room temperature on a wire rack, about 1 hour. Refrigerate, uncovered, until fully chilled before serving, about 4 hours.
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.
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.
MILE-HIGH MUD PIE
This is from Ree Drummond at the Food Network. For this yumminess, Ree wrote, "I went big on this ice cream pie and layered some of my favorite flavors, like coffee, chocolate and caramel. What’s not to love?!"
Active Time: 25 minutes; Total Time:25 minutes (plus 6 hours freezing); Yield: 12 slices of pie; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mile-high-mud-pie-1-11114241.
Ingredients
2 quarts (1/2 gallon) coffee ice cream, softened
2 cups chopped pecans
2 quarts (1/2 gallon) chocolate ice cream, softened
2-1/2 cups chocolate-coated toffee pieces
50 chocolate sandwich cookies
1-1/2 sticks salted butter, melted
2 quarts (1/2 gallon) vanilla ice cream, softened
2-1/2 cups chocolate shell ice cream sauce (such as Magic Shell)
Directions
Line an 8-quart bowl with plastic wrap, leaving an overhang. Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle the chopped pecans on top and freeze until the ice cream is firm, at least 1 hour.
Tip the chocolate ice cream into the bowl over the pecans and smooth the surface. Sprinkle the toffee pieces on top and freeze until firm, at least 1 hour.
Meanwhile, put the sandwich cookies in a food processor and pulse into fine crumbs. Pour in the melted butter and pulse to combine. Set aside.
Once the chocolate ice cream is firm, tip the vanilla ice cream into the bowl over the toffee pieces and smooth the surface. Tip the cookie mixture on top of the vanilla ice cream; spread it evenly and press down firmly. Cover with the overhanging plastic and freeze until completely firm, at least 4 hours and up to overnight.
Turn out the pie onto a cake stand or platter lined with 4 squares of parchment so that the paper hangs over the edges of the platter. Peel off the plastic wrap from the pie and pour the chocolate shell over the ice cream to cover completely. Slide out the sheets of parchment.
Cook’s Note
For an extra-sweet treat, drizzle each slice with warm caramel sauce.
KEY LIME PIE TARTLETS
This is from Kardea Brown at the Food Network.
Active Time: 30 minutes; Total Time: 2 hours 15 minutes (includes cooling time); Yield: 12 tartlets; Level: Intermediate
To view this yumminess online, go to https://www.foodnetwork.com/recipes/key-lime-pie-tartlets-9627152.
Ingredients
Crust:
10 graham crackers
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted
Filling:
2 large egg yolks
1-1/2 teaspoons lime zest (preferably from key limes, but regular limes will work, too)
3/4 cup sweetened condensed milk
1/3 cup key lime juice (fresh or bottled)
Topping:
1 cup very cold heavy cream
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
Zest from 1 lime
Special equipment: a nonstick mini muffin pan
Directions
Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.
For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1-1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)
For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour.
Just before serving, beat the cream, confectioners’ sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.
MAGIC LEMON PIE
This is from Kimberly Holland at Southern Living. For this recipe, Kimberly wrote, "With a name like Magic Lemon Pie, this is one dessert that really has to impress—and it will. The tart lemon in this pie is beautifully balanced by the creamy sweetened condensed milk, creating a rich and elegant custard. The lemon shortbread cookie crust only takes it up another notch! To finish it off, what else besides a toasty, marshmallowy meringue? It's a dream in every slice—and it's also a little bit magic."
Active Time: 30 minutes; Chill Time: 5 hours; Total Time: 5 hours 55 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/magic-lemon-pie-11771234.
Ingredients
1 (8.5-oz.) pkg. lemon shortbread cookies (about 16 cookies)
1/4 cup (2 oz.) unsalted butter, melted
1 (14-oz.) can sweetened condensed milk
2 large eggs, separated
1/2 cup fresh lemon juice (from 3 medium lemons)
1 tsp. cornstarch
1/4 tsp. cream of tartar
3 Tbsp. granulated sugar
1/4 tsp. vanilla extract
Directions
Preheat oven to 325°F. Gather all ingredients.
Break cookies into large pieces and place in a food processor bowl; pulse until fine crumbs, about 10 pulses. Add melted butter; pulse until mixture resembles wet sand, about 5 pulses.
Transfer to a 9-inch pie plate; firmly press into bottom and up sides of pie plate. Refrigerate, uncovered, until ready to use.
Whisk together sweetened condensed milk and egg yolks in a large glass or other nonreactive mixing bowl until smooth. Add lemon juice; whisk until thick and creamy.
Pour into prepared crust, smoothing out top with an offset spatula.
Bake in preheated oven until filling is just set with a slight jiggle in center, 20 to 25 minutes.
Meanwhile, beat together cornstarch, cream of tartar, and remaining egg whites with an electric mixer fitted with whisk attachment on high speed until foamy, about 10 seconds. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves, about 4 minutes. Add vanilla, beating until just combined. Set aside, at room temperature, until ready to use.
Spread meringue over hot filling, ensuring filling is fully covered and meringue is touching crust.
Increase oven temperature to 375°F. Bake at 375°F until meringue is golden brown, 10 to 12 minutes.
Let pie cool to room temperature on a wire rack, about 1 hour. Refrigerate, uncovered, until fully chilled before serving, about 4 hours.
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.
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.
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