Posts Tagged ‘pie’


Amazing Strawberry Cream Pie

1/2 cup crushed Oreo cookie crumbs (7 cookies)
2 tablespoons sugar
2 tablespoons butter, melted

4 ounces cream cheese, softened
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup mashed fresh strawberries
1/2 cup heavy whipping cream
2 tablespoons confectioners’ sugar

Combine the cookie crumbs, sugar and butter; press into a 7-in. pie plate. Bake at 375° for 8 minutes. Cool completely on a wire rack.

In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Stir in the strawberries. In another small bowl, beat cream until it begins to thicken.

Gradually add confectioners’ sugar, beating until stiff peaks form. Fold into the cream cheese mixture. Spoon into the crust. Refrigerate for 4 hours or overnight. Yield: 3-4 servings.

Recipe found here: Amazing Strawberry Cream Pie

Read Full Post »


Fluffy Key Lime Pie

1 package (.3 ounce) sugar-free lime gelatin
1/4 cup boiling water
2 cartons (6 ounces each) Key lime yogurt
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1 reduced-fat graham cracker crust (8 inches)

In a large bowl, dissolve gelatin in boiling water. Whisk in yogurt. Fold in whipped topping. Pour into crust.

Cover and refrigerate for at least 2 hours or until set. Yield: 8 servings.

Recipe found here: Fluffy Key Lime Pie

Read Full Post »


White Chocolate Mousse Cherry Pie

14 Oreo cookies
3/4 cup chopped macadamia nuts
2 tablespoons butter, melted

1 tablespoon cornstarch
2 tablespoons water
1 can (21 ounces) cherry pie filling
1/2 teaspoon almond extract

1 envelope unflavored gelatin
3 cups heavy whipping cream, divided
1/4 cup sugar
1/4 teaspoon almond extract
1 cup cold 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
Chocolate syrup and curls, optional

In a food processor, combine cookies and nuts; cover and process until cookies are finely chopped. Add butter; cover and pulse until mixture resembles coarse crumbs.

Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.

For filling, combine cornstarch and water in a small saucepan until smooth. Stir in pie filling. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in extract. Cool completely.

For mousse, in a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat.

In a large bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold whipped cream mixture into pudding. Refrigerate until slightly firm, about 30 minutes.

Spread cooled filling into crust; top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate syrup and curls if desired. Yield: 8-10 servings.

Recipe found here: White Chocolate Mousse Cherry Pie

Read Full Post »

Butterscotch Peach Pie

Butterscotch Peach Pie

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
4 to 5 tablespoons cold water

3/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/3 cup light corn syrup
3 tablespoons butter, melted
2 tablespoons lemon juice
1/4 teaspoon almond extract
8 medium peaches, peeled and sliced

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle.

For filling, in a small saucepan, combine brown sugar and flour. Stir in corn syrup and butter until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and extract. Place peaches in a large bowl; add syrup mixture and toss to coat.

Divide dough in half so one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer to pie plate; trim pastry to 1/2 in. beyond rim of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil.

Bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

Recipe found here: Butterscotch Peach Pie

Read Full Post »

S'more Ice Cream Pie

S’more Ice Cream Pie

2/3 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
2-1/2 cups rocky road ice cream, softened
2/3 cup marshmallow creme
3/4 cup miniature marshmallows

Preheat oven to 325°. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake 7-9 minutes or until lightly browned. Cool on a wire rack.

Carefully spread ice cream into crust; freeze until firm. Spread marshmallow creme over ice cream. Top with marshmallows; gently press into creme. Cover and freeze 4 hours or overnight.

Just before serving, broil 6 in. from the heat for 1-2 minutes or until marshmallows are golden brown. Yield: 4 servings.

Recipe found here: S’more Ice Cream Pie

Read Full Post »

Raspberry Sour Cream Pie

Raspberry Sour Cream Pie

2 (9 inch) unbaked pie crusts
2 eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract
1 cup white sugar
1 pinch salt
1/3 cup all-purpose flour
3 cups raspberries
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup chopped walnuts
1/4 cup butter, chilled

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.

Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.

While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.

Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

Recipe found here: Raspberry Sour Cream Pie

Read Full Post »

Contest-Winning Raspberry Cream Pie

Contest-Winning Raspberry Cream Pie

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted

1 package (8 ounces) cream cheese, softened
2/3 cup confectioners’ sugar
2 tablespoons orange liqueur
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.

In a large bowl, beat the cream cheese, confectioners’ sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.

In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.

Spread topping over filling. Garnish with remaining berries. Yield: 8 servings.

Recipe found here: Contest-Winning Raspberry Cream Pie

Read Full Post »

Older Posts »

%d bloggers like this: