Peanut Butter Apple Pie

Ingredients:

  • 1/3 cup sugar
  • 1/3 cup peanut butter
  • 1 Tablespoon flour
  • 1/2 Teaspoon cinnamon
  • 4 cups apples, peeled and sliced
  • 1 Tablespoon lemon juice
  • Refrigerated pie dough

Directions:

  1. Mix all ingredients together well.
  2. Pour into the prepared pie shell.
  3. Add the top crust.
  4. Bake 15 minutes at 450.
  5. Lower the temperature to 350 and bake for an additional 30 minutes.

Source:  http://www.cooks.com/recipe/97eh0mg/peanut-butter-apple-pie.html

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Quick and Easy Ice Cream Pie

Ingredients:

  • 1 batch of your favorite cookie dough (or refrigerated)
  • 1 bottle ice cream topping
  • 1 pint ice cream
  • 1 8 ounce container Cool Whip

Directions:

  1. Press cookie dough in a thin layer in a 9 inch pie plate.
  2. Bake according to recipe or package directions.
  3. Chill.
  4. Spread the ice cream topping on the cookie crust and chill.
  5. Soften the ice cream and spread in the pie plate.
  6. Freeze until firm.
  7. Cover with Cool Whip.
  8. Microwave a few tablespoons of the ice cream topping and drizzle over the top.
  9. Let pie thaw slightly before serving.

Source:  My kitchen

 

Strawberry Pie

Ingredients:

  • 1 (9 inch) pie crust, baked and cooled
  • 1 quart fresh strawberries,sliced
  • 3 Tablespoons brandy (or your favorite liquor), optional
  • 1 cup white sugar
  • 4 tablespoons cornstarch
  • 3/4 cup water

Directions:

  1. Macerate berries in sugar (amount depends on how sweet the berries are) and brandy for a couple hours to overnight.
  2. Drain the berries, reserving the liquid.
  3. Blend the remaining berries (I use a stick blender, but a regular one should work) and combine them with the sugar and the reserved juice in a medium saucepan.
  4. Place saucepan over medium heat and bring to a boil, stirring frequently.
  5. Allow the liquid to reduce slightly.
  6. In a small bowl, whisk together cornstarch and water.
  7. Gradually stir cornstarch mixture into boiling strawberry mixture.
  8. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. It will turn out like a glaze.
  9. Let the resulting glaze (it will be similar to the stuff you can buy in the produce department, though not clear) chill.
  10. Spread a small amount of your strawberry glaze in the baked pie shell.
  11. Combine the rest of the strawberries with the rest of the glaze and pour into the pie shell.
  12. Chill for several hours before serving.
  13. Serve with whipped cream.

Adapted from: http://allrecipes.com/recipe/strawberry-pie-ii/

Peanut Butter Pudding Pie

Ingredients:

  • 1/3 cup light brown sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup creamy peanut butter
  • 2 teaspoons vanilla
  • 2 cups Peanut Butter Cookie Crumbs
  • 2 Tablespoons melted butter
  • Peanut Butter Brownies (from a mix)
  • Chocolate Syrup (to drizzle)
  • Peanut Butter (melted, to drizzle)

Directions:

  1. Preheat the oven to 350.
  2. Pulse 10 – 12 peanut butter cookies in a food processor until you have at least 2 cups worth.
  3. Mix the cookie crumbs with the melted butter and press it into a pie pan.
  4. Bake for 10 minutes.
  5. Remove and cool.
  6. Crumble brownies into the bottom of the crust.
  7. Put the brown sugar, cornstarch, and salt into a large pot.
  8. Sift together to get the brown sugar mixed through.
  9. Whisk in the milk and cream and cook over medium heat bringing the mixture to a simmer, whisking occasionally along the way.
  10. As the mixture comes to a simmer, whisk constantly for one minute as it simmers.
  11. The mixture should be thick and coat the back of a wooden spoon.
  12. Remove from the heat and add peanut butter and vanilla extract.
  13. Pour the pudding over the brownies in the cookie crust.
  14. Cover the pudding with plastic wrap and refrigerate for at least 4 hours.
  15. Remove the plastic wrap.
  16. Top with brownie slices and drizzle with chocolate syrup and melted peanut butter.

Source: http://dietersdownfall.com/peanut-butter-pudding-pie/

Cream Cheese Peanut Butter Chocolate Pie

Ingredients:

  • 1 1/4 cups salted pretzels
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup brown sugar
  • 1/2 cup cream cheese, softened
  • 1/3 cup smooth peanut butter
  • 1/4 cup brown sugar
  • 1/2 cup 35-percent whipping cream, whipped
  • 3/4 cup roughly chopped dark chocolate
  • 2 cups 35-percent whipping cream
  • Chocolate shavings, optional

Directions:

  1. Pulse the pretzels in a food processor until finely ground.
  2. In a large bowl, combine the pretzel crumbs, butter and brown sugar.
  3. Mix with your hands.
  4. Press the mixture into the bottom and up the sides of a 9-inch pie plate.
  5. Cover and refrigerate.
  6. Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth.
  7. Fold in the whipped cream.
  8. Spoon the filling into the pie shell, cover and return to the refrigerator.
  9. Put the chocolate and whipping cream in the top of a double boiler over medium heat.
  10. Whisk until melted.
  11. Cover and refrigerate for 2 hours.
  12. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).
  13. Cover the pie with the chocolate whipped cream.
  14. Garnish with chocolate shavings if using.
  15. Serve the pie right away or refrigerate for another 2 hours.

Source:  http://www.cookingchanneltv.com/recipes/nadia-g/no-bake-cream-cheese-peanut-butter-pie-with-chocolate-whipped-cream.html

 

Sour Cream Apple Pie

Ingredients:

  • 1 unbaked pie shell
  • 3/4 cup sugar
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 egg
  • 1 teaspoon vanilla
  • 2-3 cups apples
  • 1/3 cup sugar
  • 1/2 cup flour
  • 1/4 cup butter
  • 1 teaspoon cinnamon

Directions:

  1. Peal and chop apples into bite sized pieces.
  2. Mix together the sugar, flour, sour cream, egg, vanilla and apples
  3. Pour into the unbaked pie crust.
  4. Bake 15 minutes at 350.
  5. While the pie is baking, make a crumble using the sugar, flour, butter and cinnamon.
  6. When the pie comes out of the oven, sprinkle the crumble over the top.
  7. Return to the oven and bake for an additional 30 minutes or until done.

Source:  Marks family recipe

Easy Chicken Pot Pie

Ingredients:

  • 1 1/2 pounds chicken tenders
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 cup frozen pearl onions
  • 1 cup frozen peas and diced carrots
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken stock
  • 1 cup heavy cream
  • 1 store bought pie crust
  • 1 egg, lightly beaten

Directions:

  1. Preheat the oven to 400.
  2. Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper.
  3. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil.
  4. When the oil begins to swirl, add the seasoned chicken and sauté until cooked through, about 4 minutes on the first side and 3 minutes on the second side.
  5. Remove the chicken to a plate with tongs, leaving the oil in the pan.
  6. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
  7. To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper.
  8. Stir and cook until the onions become tender, 3 to 5 minutes.
  9. Add the garlic and cook until fragrant, about 1 minute longer.
  10. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices.
  11. Add the chicken stock and raise to a simmer, stirring until thickened.
  12. Once the liquid has thickened, stir in the heavy cream.
  13. Season with salt, if needed.
  14. Return the chicken to the pan.
  15. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan.
  16. Brush the crust evenly with the egg wash.
  17. Using a knife, gently cut 3 vents in the top of the crust.
  18. Place in the oven and bake until the crust is golden brown, about 20 minutes.

Source: http://www.foodnetwork.com/recipes/sunny-anderson/easy-chicken-pot-pie-recipe.html

 

No-Bake Chocolate Kahlua Pie

Ingredients

serves serves 12, active time 45 minutes, total time 3 hours 45 minutes

  • 44 chocolate wafers, divided, finely ground (see note)
  • 8 tablespoons (4 ounces) unsalted butter, melted
  • 2 tablespoons granulated sugar, divided
  • Pinch salt
  • 8 ounces bittersweet chocolate, finely chopped
  • 3/4 teaspoon powdered gelatin
  • 7 tablespoons coffee liquor (such as Kahlua), divided
  • 3 1/3 cups heavy cream, chilled, divided

Procedures

  1. Pulse 36 wafer cookies in food processor until finely ground. Place crumbs in large bowl and stir in melted butter, 1 teaspoon sugar, and 2 teaspoons water until thoroughly moistened. Firmly press into the bottom and sides of a 9-inch pie plate. Pulse remaining 8 cookies until finely ground and set aside.
  2. Place chocolate in large heatproof bowl and melt over a pan of barely simmering water, stirring, until smooth. Remove from heat.
  3. Add 1 tablespoon water to small microwave safe bowl and sprinkle gelatin over the top. Let sit 5 minutes to soften. Heat in microwave on high power until just melted, 10 to 20 seconds.
  4. Whisk 6 tablespoons coffee liquor into melted chocolate. Whisk in melted gelatin.
  5. Whip 2 1/3 cups cream with 1 tablespoon sugar to medium peaks. Fold cream into chocolate in 3 batches, until just combined. Gently fold in reserved chocolate wafer crumbs. Pour into pie shell and chill until set, about 3 hours.
  6. Whip remaining cup cream with remaining 2 teaspoons sugar to soft peak. Fold in remaining tablespoon coffee liquor. Serve on the side.

Source:  http://www.seriouseats.com/recipes/2013/07/no-bake-ice-box-chocolate-kalhlua-pie-recipe.html

Peanut Butter Freezer Pie

  • 1 package (8 ounces) cream cheese
  • 3 tablespoons milk
  • 2/3 cup confectioners’ sugar
  • 1/2 cup creamy peanut butter
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 3/4 cup miniature semisweet chocolate chips, divided
  • 1 chocolate crumb crust (8 inches)

Directions

  1. In a large bowl, beat cream cheese and milk until smooth. Beat in confectioners’ sugar and peanut butter. Refrigerate 1/2 cup whipped topping for garnish. Beat 1/2 cup whipped topping into peanut butter mixture; fold in remaining whipped topping. Set aside 8 teaspoons chocolate chips for garnish; fold remaining chips into filling.
  2. Spoon filling into crust. Cover and freeze for 3-4 hours or until firm. Remove from the freezer 20 minutes before serving. Garnish each slice with 1 tablespoon whipped topping and 1 teaspoon chocolate chips.

Source:  http://www.tasteofhome.com/recipes/peanut-butter-freezer-pie

Creamy Chocolate Banana Dream Pie

Ingredients

serves makes one 9-inch pie, active time 45 minutes, total time 4 hours

  • 2 tablespoons granulated sugar
  • 4 teaspoons cornstarch
  • 3 large egg yolks
  • 1 cup whole milk
  • 10 ounces 70% bittersweet chocolate, finely chopped
  • 1 teaspoon vanilla extract
  • 1 (9-ounce) box chocolate wafers, ground (see note)
  • 8 tablespoons (4 ounces) unsalted butter, melted
  • 4 bananas, sliced, divided
  • 2 cups heavy cream, well chilled

Procedures

  1. Whisk sugar with cornstarch in medium bowl. Whisk in yolks until combined. Heat milk in medium saucepan over medium heat to scalding. Whisk warm milk into egg mixture and return to pan. Cook over low heat, stirring, until mixture is thickened and just begins to boil. Remove from heat and stir in chocolate until melted. Stir in vanilla and chill until cold, about an hour.
  2. While chocolate mixture is cooling, make the crust. Stir chocolate crumbs with butter until moistened. Firmly press into bottom and sides of pie plate. Scatter 2 bananas over crust.
  3. Whip cream on high speed to soft peak. Fold into chilled chocolate mixture and spoon into pie shell. Chill until set, about 2 hours. Slice remaining bananas to garnish pie and serve.

Source:  http://www.seriouseats.com/recipes/2013/08/creamy-chocolate-banana-dream-pie.html