Archive for the ‘Pie’ Category
Peanut Butter Brownie Pie
This is DELISH! My kids are begging me to make another one. 
And it is SO very simple and doesn’t require a lot of work….
Ingredients:
1 package brownie mix
1-1/2 cups cold milk
1 package of Vanilla (4 serving size) Instant pudding
1/2 cup peanut butter
1 cup thawed Cool Whip whipped topping
Directions:
Heat oven to 350 degrees.
Prepare Brownie Mix as directed on package. Pour into a Greased 9″ pie plate and bake for 30 mintues.
Let Cool Completely!!!! This is a must.
Scoop out center of the brownie leaving a 1/2 inch thick rim around the edge and a thin layer of brownie on the bottom.
Reserve the center pieces.
Beat all 1 -1/2 cold milk with Vanilla Pudding. Whisk it for 2 minutes. Add 1/3 cup peanut butter. Mix Well, stir/fold in Whipped topping. Spoon into crust. Top with Reserved Brownie pieces.
Micro-wave remain peanut butter in microwave until melted. About 30 seconds or so. Drizzle over pie. Refrigerate for 2 hours or until pie is set.
***I made this yesterday for my family and my kids and husband just loved it. One thing I am thinking about doing next time is drizzling caramel over it as well.***
Coconut Cream Meringue Pie
Coconut Cream Meringue Pie
Makes a 9-inch pie.
Ingredients:
1 unbaked 9-inch pastry shell
6 tablespoons sugar
5 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 teaspoons vanilla extract
1 cup flaked coconut
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup flaked coconut
Directions:
Line unpricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a
wire rack. In a saucepan, combine the sugar, flour and salt. Stir in milk
until smooth. Cook and stir over medium-high heat until thickened and
bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolks; return all to the pan,
stirring constantly. Bring to a gentle boil; cook and stir 2 minutes
longer. Remove from the heat. Gently stir in vanilla and coconut. Pour
into crust. For Meringue, beat egg whites and cream of tartar in a small
mixing bowl on medium speed until soft peaks form. Gradually beat in sugar,
1 tablespoon at a time, on high until stiff glossy peaks form and sugar is
dissolved. Spread evenly over hot filling, sealing edges to crust.
Sprinkle with coconut. Bake at 350° for 12 to 15 minutes or until meringue
is golden brown. Cool on a wire rack for 1 hour. Refrigerate for 3 hours
before serving. Refrigerate leftovers.
Creamy Peanut Butter Pie
***I have not tried this recipe….I am excited to though as all my kiddo’s and husband LOVE Reeses.
Creamy Peanut Butter Pie
Ingredients:
1 8-ounce package cream cheese softened
1/2 cup sugar
1/3 cup creamy peanut butter
1/3 cup whipped topping
10 peanut butter cups
1 9″ chocolate cookie crumb pie crust
Directions:
In a small mixing bowl, beat the cream cheese, sugar and peanut butter
until smooth. Fold in the whipped topping. Coarsely chop half of the
peanut butter cups; stir into cream cheese mixture. Spoon into crust.
Quarter remaining peanut butter cups; arrange over top. Refrigerate
for at least 4 hours before cutting.
Serves 6.
Impossible French Apple Pie
Impossible French Apple Pie
Ingredients:
6 cups sliced and peeled tart apples
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup milk
2 Tbsp. butter, softened
2 eggs
1 cup sugar
1/2 cup baking mix
3 Tbsp. cold butter
1 cup baking mix
1/2 cup chopped pecans
1/3 cup brown sugar
Directions:
Preheat oven to 325 degrees. Grease a 10″ pie plate and set aside. In
large bowl, combine apples, cinnamon and nutmeg and toss to coat.
Place in prepared pie plate.
and 1/2 cup baking mix. Beat with wire whisk just until smooth and
pour over apples.In small bowl, combine 3 Tbsp. cold butter, 1 cup baking mix, pecans
and brown sugar until crumbly. Sprinkle over pie.
comes out clean. Cool 5-10 minutes before serving. 8 servings
Calories: 415
Fat: 17 grams
Sodium: 400 mg
Vitamin A: 15% DV
Pasta Pizza Pie
~Pasta Pizza Pie~
Recipe courtesy of Campbell’s Kitchen
Ingredients
1 tbsp. vegetable oil
1 large onion, chopped (about 1 cup)
1 cup sliced mushroom (about 3 oz.)
Vegetable cooking spray
1 egg, beaten
1/4 cup milk
3 1/2 cups cooked tri-color or plain corkscrew-shaped pasta
1 cup shredded part-skim mozzarella cheese (4 oz.)
1 1/2 cups Prego® Traditional Italian Sauce OR cup Prego®
Tomato, Basil & Garlic Italian Sauce
Directions
1. HEAT oil in large skillet over medium heat. Add onion and mushrooms and cook until tender and almost all liquid is evaporated. Remove from heat. Spray 12″ pizza pan with cooking spray.
2. MIX egg, milk, pasta and 1/2 cup cheese. Spread pasta mixture in an even layer on prepared pan.
3. BAKE at 350°F. for 20 min.
4. SPREAD pasta sauce over pasta crust. Top with onion mixture. Sprinkle with remaining cheese. Bake for 18 min. or until cheese is melted and sauce is hot. Let stand 5 min.
Serves 4
Prep Time: 10 min.
Bake Time: 38 min.
Stand Time: 5 min.
Creamy Strawberry Dessert!
This dessert is SO yummy. It is more of a spring/summer time dessert. However, my daughter and I love it so much we make it for Thanksgiving and Christmas Dinners.
Pastry Crust
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 teaspoon Vanilla
3 cups frozen (thawed)whipped topping or whipped cream
1 package (10ounces)frozen sweetened strawberries, thawed and undrained
2 cups miniature marshmallows
Fresh Strawberries, if desired.
1. Heat oven to 100 degrees. Bake and cool pastry crust.
2. Beat Cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until smooth. Fold in whipped topping, thawed strawberries and marshmallows. Spread over crust.
3. Cover and refrigerate at least 8 hours until set but no longer than 48 hours. Garnish with fresh strawberries. Store covered in refrigerator.
