2 Crust Lemon Pie

In my hubby's family, this pie is a Thanksgiving tradition...well almost.  The family recipe is a secret, and so I am sharing one that is almost the same, but super delicious as well :)  The cinnamon and sugar on the top is super tasty and the lemon custard is just perfect.  It definitely cuts all the sweet taste you get on your plate when you do the pie sampler plate for dessert like I do.  The tart yummy lemons are super tasty.  Try it...you won't be disappointed!  

2 Crust Lemon Pie


1-1/4 c. sugar (softened)
1/2 stick butter

Mix together until fluffy.  Then add: 

2 T flour
1/2 c. fresh lemon juice
1 tsp. lemon rind
1/2 c. water
1/2 tsp salt
3 beaten eggs (take a little bit of white to brush over top)

Place 2nd crust over top, brush with egg white and cut slits in top. Sprinkle with cinnamon sugar.  Bake at 375 for 30-35 minutes.


Recipe Source:  I can't remember!  I emailed this to myself a few years back and didn't include the link for myself.  

Cherry Cannoli Pie

I miss living in Ohio.  We lived so close to so many cool "Big" cities to visit.  On one of our visits, we traveled to Pittsburgh to watch a Pirates game and explore the city.  In our exploration, we went to the little Italian District, where we ate our first Primanti Brothers sandwich, got ice cream, and got some delicious biscotti and cannolis.  This pie reminded me so much of that trip.

This recipe comes from the lovely Food Network Magazine, which I've had a subscription to for the last few years and just love it!  I saw this and with cherry season beginning, this went on my short list to make!!

It turned out fantastic, and with the chocolate layer between the crust and the cherries, there was no soggy pie a few days down the road!  The pistachios are a MUST in this recipe, gives the perfect little crunch this pie needs to make it perfect :) Not to mention, this pie is just pretty and represents all the colors of the Italian flag ;)

Cherry Cannoli Pie

Spread 3 ounces melted chocolate in a 9-inch graham cracker crust; chill until set. Cook 12 ounces pitted cherries with 3 tablespoons sugar, 1 tablespoon butter and 1 teaspoon vanilla in a skillet over medium heat until tender, 5 minutes. Whisk 1 tablespoon cornstarch and 3 tablespoons water; stir into the cherries and cook until thickened, 3 minutes. Let cool, then pour into the crust. Puree 1 cup ricotta, 1/2 cup each pistachios, cream cheese and confectioners' sugar, 1 teaspoon vanilla and 1/4 teaspoon almond extract; spread over the cherries. Top with chopped pistachios and candied orange peel. Refrigerate until set, about 1 hour.

Recipe Source:  Food Network Magazine

Minnie's Chocolate Pie

Tell me one woman on the planet that did not enjoy The Help  (the book or movie)!  I came across this recipe for Minnie's chocolate pie not long after I saw the movie for the first time and knew it needed to be placed on my menu...unfortunately that was 2 years ago and I am just giving it a try! 

This pie is perfect for a Sunday meal or would be great on a holiday dinner table.  Lets be honest, this kind of pie is a kid's dream!  I never wanted an apple or cherry pie when I was young...I wanted the chocolate :) 

This pie is fudgy and gets a nice little crust on the top like a brownie.  So yummy, and has the approval of my 5-year old for Thanksgiving.  Enjoy!

Minnie's Chocolate Pie

1 packaged pie dough crust, such as Pillsbury
1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons unsalted butter, melted
2 large eggs, beaten
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Whipped cream, for serving

Preheat the oven to 350°. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.

Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.

Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.

* The chocolate pie can be refrigerated overnight.

Recipe Source: Food and Wine Magazine

Old Fashioned Peanut Butter Pie

Next up, my first try at a pie for Thanksgiving! This old-fashioned pie turned out delicious with it's 4 layers of goodness...peanut butter, vanilla custard, meringue, and more peanut butter crumble on top. So if you like to switch things up on Thanksgiving, give this one a try :)

I actually just watched an episode of Diners, Drive-ins, and Dives that featured an Amish restaurant that made a pie that looked exactly like this one....and they said it was their most popular seller!

Old Fashioned Peanut Butter Pie 

1 - store bought 9 inch deep dish pie crust

1 - cup confectioners sugar

1/2 - cup peanut butter (creamy or crunchy)

3 - large egg yolks (reserve whites for meringue)

2 - cups milk

2/3 - cups sugar + 1/4 cup, separated

1 - teaspoon vanilla extract

dash of salt 

4 - tablespoon cornstarch

Preheat oven to 325 degrees. Bake the pie crust according to package directions and let cool. Place the confectioners sugar and peanut butter in a small bowl and cut together with a dinner fork until mixture is crumbly.

Place half of the peanut butter mixture in the baked pie crust (reserving the remainder).  In a large saucepan,  stir together the egg yolks, milk, 2/3 cup sugar, vanilla, salt and cornstarch. Cook over med-low heat, stirring constantly until thick, 4 - 5 minutes. Pour the cooked custard into the pie shell. 

Make the meringue, in a large clean bowl, beat the egg whites with an electric mixer on high speed until foamy. Gradually add 1/4 cup sugar and continue beating until stiff peaks form. Spread the meringue on top of the custard making sure to seal the edges all the way around.

Sprinkle the remaining peanut butter crumbles on top of the meringue. Bake until lightly browned 30 minutes. Refrigerate several hours uncovered to let the pie set up. Pie will keep 3 days stored covered in the refrigerator.

Servings: 6-8

Recipe Source:  Mommy's Kitchen

britni

Fresh Peaches and Cream Pie

I am finally trying so may recipes I bookmarked a LONG while back.  This one was dated 3 years ago, if that gives you any indication!  I have looked at it many times since then, and am not sure why I haven't made it yet.  Oh well...now I have.  I will definitely be placing this on my "to make" list every year, it is soooo good!!

We got some peaches at my local store that looked very promising, so I bought quite a few and have been enjoying when for breakfast with some cottage cheese and Stevia (one of my favorite breakfasts!).  I look forward to peach season around these parts so I can load up on a lot more and continue making delicious treats!

Fresh Peaches and Cream Pie

Time: 1 hour + 1 hour chilling time
Yield: 2 pies

Peach Topping:
1/2 C water
3 T cornstarch
2 large peaches, peeled and smashed up
1 C sugar
1/2 t almond extract
2 T butter
8 peaches, peeled and sliced

Crust:
3 C graham cracker crumbs (about 2 packages)
7 T butter, melted
1/2 C sugar
1/8 t cinnamon
dash salt

Filling:
2   8 oz packages cream cheese, softened
1   16 oz cool whip
2 C powdered sugar
2 t vanilla
dash salt

PEACH TOPPING

1. Place your cornstarch into a small bowl. Pour the 1/2 C water over the top and stir it around until it’s all combined.
2. In a separate bowl smash up the 2 peaches.

3. Put your smashed peaches, sugar, almond extract, butter and cornstarch mixture into a medium sized sauce pan. Stir it all up.


4. Heat up the mixture over medium high. Let it come to a boil while you stir it. Let it cook for about 2 minutes or until it’s nice and thick. Set it aside to cool. Give your self a high five.
CRUST

1. Put all crust ingredients in a medium sized bowl. Stir them around until well combined.

2. Divide the mixture in half. Press each half into a 9 inch pie tin. I like to use a measuring cup to press it in. 

FILLING

1. With electric beaters (or with your stand mixer) beat the cream cheese until smooth.
2. Add the sugar, vanilla, dash of salt, and beat until nice and smooth.
3. Add your cool whip,  Blend it up until it’s fluffy-ish. 

4. Put half of the filling into each crust. Spread it out evenly with a knife.

5. Add the rest of your fresh peaches to the your cooled topping glaze. Stir until combined and pour over the top of each pie. Wrap each pie with plastic wrap and let it chill out in the fridge for at least an hour. 

Recipe Source:  Jamie Cooks It Up

Blueberry Banana Cream Pie

I hope you are all ready for some serious recipes!  I'm sure I've mentioned before that I live in a MAJOR agricultural area.  I'm talking asparagus, corn, blueberries, strawberries, blackberries, apples, cherries, grapes, hops, peaches, apricots, etc.  My intentions are to fully take advantage of the bounty of the land this summer/fall!  So here's my first blueberry recipe of the year since we just made it back from the berry farm (we picked lots of these babies and are planning on going back for more.  We also got somewhere between 25-30 pounds of cherries.)

This pie turned out super delicious...while eating it, my husband kept saying "this is so good!"  It is an easy one to make, especially since the pie crust was pre-made.  Enjoy!

Blueberry Banana Cream Pie

6 ounces cream cheese, softened (I used reduced fat)
1 can (14 ounces) sweetened condensed milk
3/4 cup cold water
1 package (3.4 ounces) instant vanilla pudding mix
1 cup heavy whipping cream, whipped (just whipped, DO NOT add any thing else to it)
2 medium bananas, cut into 1/4-inch slices
2 teaspoons lemon juice
1 cup fresh blueberries
1 prepared Nilla wafer crust
additional blueberries for garnish, optional

In a large bowl, beat cream cheese until smooth. Beat in the condensed milk until smooth.  Then beat in the water and pudding mix. Fold in whipped cream.

In a resealable plastic bag, add bananas and lemon juice; toss until bananas are coated. Drain and discard lemon juice.
Spread with half of the cream cheese mixture into Nilla wafer crust. Top with bananas and blueberries. Spread with remaining cream cheese mixture. Refrigerate for 3 hours or until set. Refrigerate leftovers. 

Yield: 8 servings. (Next time I’m going to do 2 pie crusts and double the bananas and blueberries to make 2 pies and top them off with some sweetened whipped cream.  As you can see in the picture these was tons on filling for just one pie)

Recipe Source:  Real Mom Kitchen

Eggnog Pie

Here is a post I shared over at Kiki Creates last week.  Click the button to see lots of fun ideas for the holidays!

The best part of Thanksgiving is the desserts, in my opinion.  I love me  good pumpkin, pecan, or apple pie...but today I have something new for you in case you are wanting to switch things up a bit!  I was looking for a pie that used up one of my husband's holiday favorites...eggnog, and ran across this recipe.  I knew he'd love it right away!  I had good intentions of making my own crust for this pie, but my time constraints on Sunday forced me to bust out the store bought version.  It was still great, and I can't wait to try it with a homemade pie crust!  

The eggnog flavor is subtle, if you ask me.  It's a sure crowd pleaser, and is super simple!

Eggnog Pie

2 cups eggnog

1 cup milk

1 package (4.6 ounces) cook-and-serve vanilla pudding mix

1 tablespoon rum or 1/2 teaspoon rum extract

1/8 teaspoon ground nutmeg

1 pastry shell (9 inches), baked

Whipped topping and additional ground nutmeg, optional

In a large saucepan, cook the eggnog, milk and pudding mix over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Stir in rum and nutmeg. Pour pudding mixture into crust. Chill until set. Garnish with whipped topping and sprinkle with nutmeg if desired. 

Recipe Source:  Taste of Home

Enjoy!

Blueberry Cheesecake Pie

I am still loving my blueberries, absolutely loving them in every shape and form :)  Have you been out blueberry picking?  What have you been using your berries for...I'm always open to more blueberry recipes!

Say hello to a fabulously refreshing summertime dessert!  It really is not complicated to make at all, the hardest part is waiting for each step to cool.  This would be super impressive for entertaining, so whip one up and then you'll have an excuse for a party ;)

Blueberry Cheesecake Pie

For the Crumb Crust:
9 large rectangular graham crackers (around 1 1/2 cups), crushed
2 tablespoons sugar
6 tablespoons melted butter

For the Cheese Custard:
8 oz. cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
2 eggs
Freshly grated zest from 1 lemon

For the Berries:
2 cups blueberries, rinsed
½ cup water
1/3 cup sugar
1 ½ tablespoons cornstarch mixed with 2 tablespoons cold water

Preheat the oven to 325 degrees. In a small bowl, combine the crushed graham crackers, sugar and butter. Pat the crumb mixture into a 9-inch pie pan and bake for 8 minutes, until very lightly browned and set. Let the crust cool completely before filling. Leave the oven on.

Meanwhile make the cheese custard: in a medium bowl, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the eggs and beat well. Stir in the lemon zest. Pour into the cooled shell and bake until just set, 25-30 minutes. Remove from the oven and let cool completely.

While the custard is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until tepid.

Spoon the berries over the custard. Chill for at least one hour before serving.

Recipe Source:  Williams Sonoma Desserts via Mels Kitchen Cafe

Asphalt Pie

Think GREEN! 

Valentines Day has only just passed, but it is time to switch gears to the next holiday!  I have been so excited going over potential breakfast/dinner/treat recipes for St. Patty's Day. There are about a zillion ideas in my head, and I've had a hard time narrowing the list down to only a few choices. 


I'd like to share with you a yummy copycat dessert from Wingers.  I remember many nights in high school heading over to the restaurant to share a slice of this yummy stuff with a friend.  It would be perfect to grace your table on St. Patty's Day, and is super simple to put together :)

Asphalt Pie

2 1/4 cups crushed Oreo cookies

4 tablespoons butter, melted

1/2 gallon mint chocolate chip ice cream, softened

hot fudge

caramel sauce

Ready Whip whipped cream

Combine 2 cups of Oreos and the melted butter. Press down onto a 9 inch pie pan. Then add about 1/4 cup of hot fudge. Scoop ice cream onto the crust until pie is completely covered. Put in freezer for about 3-4 hours. Before serving top with reserved Oreos, caramel sauce and whip cream!

Recipe Source: Our Family Treat

Country Style Bacon and Corn Quiche

This winter surprises me everyday.  I can't get over the fact that I have been going out on walks with my 1 and 3 year old in the middle of January/February.  I have loved seeing the sun a lot more than in years past instead of straight gray skies for months on end.  And I have loved being able to take many of my pictures outside, which I love (for some reason, natural sunlight always just makes everything look better!)


I think quiches are such a fun food.  I have tried making 4 or 5 different ones now, and I love that they are so simple, yet impressive.  You can basically dump any ingredients you have on hand in and it will come out fabulous.  The corn was an interesting change to the normal recipes  I have had in the past.  And bacon....how can you go wrong with bacon!  


You can be a cheater, like me, and buy a pre-made crust.  I'm sure if you made the crust as instructed, you would not be disappointed, though :)


Country Style Bacon and Corn Quiche

Crust

• 1 cup unbleached all purpose flour
• 3/4 cup fine-grind whole grain cornmeal
• 1/2 teaspoon salt
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons chilled solid vegetable shortening (preferably with no trans fats), diced
• 3 to 4 tablespoons ice water
• 3 to 4 tablespoons Nonstick vegetable oil spray

Dressing

• 1/2 pound bacon, coarsely chopped
• 1 1/2 cups chopped sweet onion (such as Vidalia or Maui)
• 1 cup chopped red bell pepper
• 1 12-ounce package frozen corn kernels (2 1/2 cups), thawed, patted dry
• 1 1/2 cups half and half
• 3 large eggs
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon freshly ground black pepper
• 1 cup chopped green onions
• 1 1/2 cups (packed) coarsely grated Gruyère cheese (about 6 ounces)(Swiss cheese can be substituted here)

For Crust

• Whisk first 3 ingredients in large bowl. Using back of fork, cut in butter and shortening until mixture resembles coarse meal. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Shape dough into disk. Wrap; chill at least 30 minutes.
• Preheat oven to 400°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Place large piece of parchment paper on work surface. Place dough in center; cover with second sheet of parchment. Roll out dough to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared pie dish. Carefully peel off remaining parchment. Fit crust into dish, sealing any tears. Fold excess dough under and crimp edges, forming highstanding rim. DO AHEAD Can be made 1 day ahead. Cover and chill.

For filling

• Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 tablespoons drippings. Add onion and pepper to skillet. Sauté until almost tender, about 8 minutes. Add corn; sauté until very tender, about 3 minutes longer.
• Whisk next 6 ingredients in large bowl to blend. Mix in green onions, then corn mixture. Sprinkle bacon, then cheese over bottom of crust. Pour in egg mixture.
• Bake pie until filling is golden and just set in center, about 55 minutes. Let pie cool at least 30 minutes and up to 1 hour. Serve slightly warm.

Recipe Source:  Bon Appetit

Chocolate Covered Strawberry Pie

In getting ready for Valentines Day, I found this recipe that had the holiday written all over it!  What says V-day like a chocolate covered strawberry?!  This was an easy fix and devoured quickly :)

Chocolate Covered Strawberry Pie

1 quart fresh strawberries, sliced
1 (8oz) package of cream cheese, room temperature
1 cup confectioners sugar
2 cups white chocolate chips (I stuck with just the milk chocolate)
1 cup milk chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract
1 chocolate pie crust (like Oreo)

Melt 3/4 cup of of the white chocolate chips in the microwave for about 15 seconds, being careful not to burn.  Set aside.

Beat the heavy cream, vanilla extract, & 1/2 cup of the confectioners sugar with an electric mixer in a bowl until it becomes thick.

In a separate bowl, beat together the softened cream cheese, the other half cup of confectioners sugar, & the cup of melted white chocolate.Gently fold the whipped cream into the cream cheese mixture.

Spread the cream into the chocolate pie crust.  Then, press the sliced berries into the mixture ALL over it.  Find every single available nook & cranny, and shove a berry in it!

Melt the remaining white chocolate in one bowl & melt the milk chocolate in another.  Drizzle the melted milk chocolate on first…then the white chocolate. (I would recommend drizzling the chocolate on after it is sliced up, it was hard to cut through the hardened chocolate and make it look pretty still!)

Refrigerate until set.

Recipe Source:  It's a Keeper

Traditional Pecan Pie

Every year since my hubby has gotten home from his mission, we have made it a tradition to make Derby Pie, which is a slightly more chocolatey pecan pie.  I really hadn't ever just made a traditional pie.  Well, yesterday was the day!  The hubby said this was the best pecan pie he had ever had, and it was quite delectable :)  You can check the sites below for awesome step by step instructions, if you'd like.


Traditional Pecan Pie


1 whole Unbaked Pie Crust 
1 cup White Sugar
3 Tablespoons Brown Sugar
1/2 teaspoon Salt
1 cup Corn Syrup
3/4 teaspoons Vanilla
1/3 cup Melted Butter (salted)
3 whole Eggs Beaten
1 cup (heaping) Chopped Pecans


First, whip up your pie crust using "Sylvia's Perfect Pie Crust" (see below) or make your own favorite crust.


Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.


Pour chopped pecans in the bottom of the unbaked pie shell.


Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.


NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!


Allow to cool for several hours or overnight. Serve in thin slivers.

Recipe Source:  The Pioneer Woman

Sylvia's Perfect Pie Crust

1-1/2 cup Crisco (vegetable Shortening)

3 cups All-purpose Flour

1 whole Egg

5 Tablespoons Cold Water

1 Tablespoon White Vinegar

1 teaspoon Salt

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Recipe Source:The Pioneer Woman