Pies

Raspberry Ribbon Pie

TOTAL TIME: Prep: 20 min. + chilling

MAKES: 6-8 servings

Ingredients
2 packages (3 ounces each) cream cheese, softened
1/2 cup confectioners' sugar
Dash salt
1 cup heavy whipping cream, whipped
Pastry for deep-dish single-crust pie (9 inches), baked
1 package (3 ounces) raspberry gelatin
1-1/4 cups boiling water
1 tablespoon lemon juice
1 package (10 ounces) frozen raspberries in syrup, thawed

Nutritional Facts

1 serving (1 slice) equals 365 calories, 22 g fat (12 g saturated fat), 57 mg cholesterol, 186 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein.

Directions
1. In a large bowl, beat the cream cheese, sugar and salt until smooth. Fold in cream. Spread half into pie shell. Chill 30 minutes.
2. Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes.
3. Set aside the remaining gelatin mixture at room temperature. Carefully spread remaining cream cheese mixture over top of pie. Chill for 30 minutes. Top with remaining gelatin. Chill until firm.

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Peppermint Brownie Pie

Makes: 10 servings
Prep   20 mins
Cool   20 mins
Bake   55 mins

Ingredients
1/2 cup butter or margarine

3 ounces unsweetened chocolate, chopped

Pastry for 9-inch single crust pie

3 eggs, lightly beaten

1 1/2 cups granulated sugar

1/2 cup all-purpose flour

1 teaspoon vanilla

1 cup mint-flavored semisweet chocolate piecesWhipped cream

Directions
1.For filling: In a heavy small saucepan, melt butter and chocolate over low heat, stirring frequently. Cool 20 minutes.
2.Meanwhile, prepare and roll out pastry. Line a 9-inch pie plate with pastry; trim and crimp edge.
3.In a mixing bowl, combine eggs, sugar, flour and vanilla. Stir in the chocolate mixture and chocolate pieces. Pour into pastry-lined pie plate.
4.Bake pie in a 350 degree F oven about 55 minutes or until filling is evenly puffed and edges of filling are slightly cracked. Cool on wire rack (center will sink slightly as pie cools). Serve with whipped cream. Makes 10 servings.

Pastry for 9-inch Single Crust Pie

Ingredients
1 1/4 cups   all-purpose flour

1/4 teaspoon   salt

1/3 cup   shortening

4 - 5 tablespoons   cold water

Directions
1. Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough.

Chocolate Chip Cookie Pie

Ingredients:

1 unbaked, 9 inch pie crust, thawed

2 large eggs

1/2 cup flour

1/2 cup white granulated sugar

1/2 cup packed brown sugar

3/4 cup real butter, softened

1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 325 degrees. Beat eggs in a large bowl and beat on high speed until their foamy, about 1 minute. Beat in flour, and both sugars. Beat in butter, and then stir in chocolate chips. Carefully spoon into the unbaked pie crust. Bake for 55 minutes. Check for doneness by inserting a knife halfway between center and edge and it comes out clean. Let cool at least 30 minutes to an hour before slicing. Serve with whipped cream or ice cream.

Coconut Pecan German Chocolate Pie

Ingredients

1 pie crust

FILLING:

4 ounces German sweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

1 can (14 ounces) sweetened condensed milk

4 egg yolks

1 teaspoon vanilla extract

1 cup chopped pecans

TOPPING:

1/2 cup packed brown sugar

1/2 cup heavy whipping cream

1/4 cup butter, cubed

2 egg yolks

1 cup flaked coconut

1 teaspoon vanilla extract

1/4 cup chopped pecans

Directions

Preheat oven to 400°. On a lightly floured surface, roll pie crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.

Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.

In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.

Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.

In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.

Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.

Creamy Peanut Butter Pie With Chocolate Cookie Crust

INGREDIENTS

Chocolate Crust:

1 3/4 cups crushed chocolate cookie crumbs, about 6 ounces

3 tablespoons brown sugar

5 tablespoons butter, melted

OR 1 ready-made oreo cookie crust

Peanut Butter Filling:

1 cup creamy peanut butter

1 cup powdered sugar

8 ounces cream cheese, softened to room temperature

1 teaspoon pure vanilla extract

1 cup heavy whipping cream

Toppings:

Whipped cream

Crushed or chopped candy bar/nuts

DIRECTIONS

For the crust, preheat the oven to 375 degrees F. In a medium bowl, toss the cookie crumbs together with the brown sugar. Stir in the melted butter and mix until well combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Remove from the oven and let cool completely.

For the pie filling, combine all the ingredients in blender and mix until smooth and very thick.

Spread the peanut butter filling into the cooled crust, cover lightly with plastic wrap and refrigerate for 1-2 hours.

Serve with whipped cream and crushed candy bar and/or nuts, if desired.

Kahula Pudding Pie

FOR THE CRUST:

14 whole graham crackers

1 tablespoon light brown sugar

1 stick unsalted butter, melted

OR 1 pre-made deep dish grahm cracker crust

FOR THE PUDDING:

1 tablespoon unflavored gelatin

1/3 cup boiling water

2/3 cup sugar

1/3 cup unsweetened cocoa

1 teaspoon instant espresso powder

1/4 cup cornstarch

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

3 cups lowfat milk

4 ounces bittersweet chocolate, chopped

1/4 cup Kahlúa

1 teaspoon vanilla extract

FOR THE WHIPPED CREAM:

3/4 cup cold heavy cream

2 tablespoons powdered sugar

1 tablespoon Kahlúa

Unsweetened cocoa powder, for garnish

FOR THE CRUST:

Preheat the oven to 325°F.

Mix the graham crackers and butter until moistened. Press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake about 12 minutes. Cool completely on a wire rack.

FOR THE PUDDING:

In a small bowl combine the gelatin and the boiling water, stirring until dissolved. Set aside.

In a medium saucepan whisk together the sugar, cocoa, espresso powder, cornstarch, cinnamon, and salt. Gradually add the milk, whisking until smooth. Set over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil, about 10 minutes.

Remove from heat and stir in the chocolate and Kahlúa. Stir in the vanilla and reserved gelatin. Pour into the piecrust and press plastic wrap against the surface. Refrigerate until very well chilled, at least 4 hours but preferably overnight.

FOR THE WHIPPED CREAM:

Place the ingredients in a large mixing bowl and beat with an electric mixer on high speed until soft peaks form. Dollop or pipe onto pie and sift cocoa powder over pie for garnish. Slice and serve.

Peanut Butter Fudge Pie With Salted Peanut Butter Caramel

Ingredients

1 Pie Crust

1 cup unsalted butter, softened and divided

½ cup creamy peanut butter, divided

1¼ cups packed brown sugar, divided

1¼ cups flour, divided

½ cup dry roasted peanuts

3 oz unsweetened baking chocolate

½ cup granulated sugar

2 tablespoons unsweetened cocoa

3 large eggs

2 teaspoons vanilla extract

¼ teaspoon salt

1 (12 oz) jar caramel ice cream topping

½ teaspoon flaked sea salt

Instructions

Preheat the oven to 350ºF. Roll out the pie crust and fit it in an 9-inch pie plate. Flute the edges as desired, then place the pan in the refrigerator or freezer until ready to fill.

In a bowl, combine ¼ cup of the softened butter, ¼ cup peanut butter, ¼ cup of the brown sugar and ½ cup flour. Cut together until combined, then stir in the peanuts. Freeze for 15 minutes.

In a double boiler, combine the chocolate and the remaining ¾ cup butter. Heat until melted and combined. Alternately, place in a microwave safe bowl and microwave in 30 second intervals until they are melted and combined. Whisk in the granulated sugar, cocoa, and 1 cup of remaining brown sugar. Whisk in the eggs one at a time. Add in the vanilla, salt and remaining ¾ cup of flour. Pour the mixture into the prepared pie crust.

Take the peanut butter topping from the freezer and crumble over the top of the chocolate later.

Bake the pie for 50-55 minutes, or until the center of the pie puffs and sets. Remove from the oven and cool for 20 minutes.

In a small bowl, combine the caramel sauce, the remaining ¼ cup peanut butter and the salt. Drizzle 4 tablespoons of the caramel over the pie, then allow the pie to cool completely. Serve with the remaining caramel sauce for drizzling over each slice.

Perfect Pumpkin Pie

Ingredients

¾ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon ground cloves

2 large eggs, slightly beaten

1 can (15 oz) canned pumpkin

1 can (12 oz) Evaporated Milk

Pecans for garnish

Whipped Cream

Instructions

Preheat oven to 425 degrees. Prepare pie crust recipe and set aside. In a large bowl mix together sugar, cinnamon, salt, ginger and cloves. Add eggs, canned pumpkin and evaporated milk. Mix until fully combined.

Pour the pumpkin mixture into the prepared pie crust. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 40-50 minutes or until toothpick inserted comes out clean.

Cool on wire rack for 2 hours to completely cool. Serve immediately or refrigerate. Top with pecans and whipped cream if desired.

Southern Pecan Pie

Ingredients

1/2 - cup sugar

1/4 - cup butter, softened

1 - cup corn syrup

1/4 - teaspoon salt

1 1/2 - tsp vanilla

3 - eggs

1 - 1 1/2 - cups pecans

1 - 9-inch unbaked deep dish pie shell or homemade single crust

Method

Preheat oven to 350 degrees. Cream the sugar and butter well in a medium sized mixing bowl. Add syrup, salt, and vanilla. Mix again.

Add eggs one at a time and mix after each. Stir in pecans (save a few to place on top of pie after cooking).

Pour mixture into unbaked pie crust. Bake in preheated oven until top is brown and pie set about 45 minutes. Toothpick stuck in center of pie should come out almost dry.

Cooks Note: Be sure to mix ingredients well. Otherwise the pie may not set up. You can use chopped pecans or whole. Store in the refrigerator or on the counter top.