Peanut Butter Pie

  This just seems plain ol’ mean to post this recipe.  I am trying hard not to look at the photos below, because I REALLY, REALLY want some pie.

Or ice cream.  

Or gummy bears.  

  HOWEVER, I gave up sweets for Lent, so I am going to close my eyes and push publish!  

Here goes, enjoy for me:    🙂

My best friend Kasey, makes the BEST Peanut Butter Pie, hands down!  She brings it to us every time we’ve had a baby.  It’s so good it’s almost worth having another baby for.  ALLLLLMOST.

  Thankfully, she just shared the recipe with me instead, because “Four and NO MORE” is the motto at our house!  🙂

Peanut Butter Pie

by BFF, Kasey  🙂

{Click title for easy printable}

Peanut Butter Pie txt

Ingredients

  • 1 whole Pie Crust, Homemade Or Store Bought {some People Like A Graham Cracker Crust Instead}
  • 1 box {3.4 Oz}Vanilla Instant Pudding
  • 1 pint Half-and-half
  • ⅔ cups Crunchy Peanut Butter
  • 1-½ cup Powdered Sugar
  • 8 ounces, weight Extra Creamy Cool Whip

Bake pie crust according to package directions and cool completely.  If you want to try your hand at homemade pie crust, check out my Easy Push Crust Recipe.
Mix peanut butter and powdered sugar in a bowl with a fork until crumbly. Set aside.
Mix pudding with half and half, whisk for 2 minutes. Stir in 4 ounces of cool whip.
In the bottom of your crust dump 2/3′s of your peanut butter crumbles. Spread pudding over top, then spread a layer of the remaining cool whip.
Top with the leftover crumbles and chill for 1 hour.

  Enjoy!

~T

Farmhouse Strawberry Pie

When I found this over at my friend Brandie’s site, The Country Cook, I knew I HAD to try it.  She has so many fantastic recipes, head over to her site sometime, you won’t be disappointed.

  Dale goes on and on and ON about his Grandma’s Strawberry Pie. I’ve tasted it many times, and he is right, it is worth raving over!

I was hoping Brandie’s pie would be close, so I gave it a go.

And……………………

[Drum roll please]

Dale says this pie tastes JUST like Grandma’s!!!

YAY!!!!!!!!!!!!!! (Brandie, that is a REAL compliment!) 🙂

Even if you are not a pie baker, you can handle this one, it’s super simple. And, if you are ready to conquer your fear of Pie crusts, you can make my Easy Push Crust to go with it. It’s super easy, and you CAN do it!

Easy Push Crust

Ingredients

  • 2 cups Flour
  • 1 teaspoon Salt
  • 1 cup Chilled Butter-flavored Crisco
  • ⅓ cups Cold Water
  • 1 Tablespoon Milk, For Basting

Combine flour and salt. Using a pastry cutter, cut the Crisco shortening into the flour. Sprinkle the mixture with the water. Form dough into a ball, then divide it in 2. Flatten each half to fit your pie pans and use your fingers to push the crust to cover the bottom and up the sides of both pans. Baste with a bit of milk before baking.  You may prick this crust with a fork, but do not go all the way through, or the strawberry glaze will get under the crust and make it soggy.

If you need to do a par-baked crust, like for a Custard pie or Peach Crumble (things with runny liquids), I’d do 425F for 6 minutes, just to give yourself a nice, non-soggy crust. Otherwise, for recipes like this one, or pudding filled, bake at 425F for 15 minutes, cool and then follow your own pudding filled or fruit glaze pie recipe.

Makes 2 crusts.

Farmhouse Strawberry Pie

from the Country Cook

IMG_3946

Ingredients

  • 1 whole Pie Shell (Or 1 crust from the above recipe)
  • 1 cup Water
  • 1 cup Sugar
  • 3 Tablespoons Cornstarch
  • ¼ scant cup Strawberry Jello Powder
  • 1 teaspoon Lemon Juice
  • 1 pint Fresh Strawberries, Hulled And Quartered Or Sliced

Bake Pie Crust per recipe directions, being careful not to prick clear through the crust. Cool.

Wash, hull and quarter or slice strawberries, per your preference.
In a saucepan over medium heat, blend water, sugar, cornstarch, strawberry jello powder and lemon juice. Whisk well until combined, stirring constantly so it doesn’t clump. Keep this up until mixture begins to thicken nicely. {It feels like it takes a long time, but keep at it!} Remove from heat when nice and thickened.
Add your quartered strawberries to your now cool pie crust, and pour strawberry glaze over them. It should be thick, but still pourable at this point.

  Chill pie until serving time. Serve with a dollop of extra creamy Cool Whip for a fresh and yummy treat!

   Bring out your inner Betty Crocker, and try your hand at making this pie!

~T

Vanilla Crumb Pie

 This is post 2 for today, head back a post for some Egg-citing news!

 

  This pie is really simple, has simple flavors and reminds me of a mix between Custard, Snickerdoodles and sugar cookies.  In other words…..SO SO good!

  First, make Easy Push Crust:

Easy Push Crust

(click title to print)

2 cups all-purpose flour

1 cup chilled Crisco (butter flavored is best)

1 tsp. salt

1/3 cup cold water

1 T. milk for basting (only when fully cooking crust)

Combine flour and salt. Using a pastry cutter, cut shortening into flour. Sprinkle with water. Form into ball, divide in 2. Flatten each to fit your pie pans, all the way to the edges. Crimp with fingertips to make pretty.  Prick with a fork before baking.  Baste with milk if fully baking.  Makes 2 crusts.

  I baked this at 425* for 10 minutes to just firm it up a bit before I put liquidy pie filling in it.  This is called Par-baking and will help the crust from getting soggy.    (Now, if you were using this crust for say Peanut Butter Pie, you’d want to baste it and fully bake it at 425* for 15 minutes, and then cool completely before filling.  Make sense?) 

Vanilla Crumb Pie

006

  • 1 cup Sugar
  • 2 cups Water
  • 2 Tablespoons Flour, Heaping
  • 1 cup Corn Syrup
  • Pinch Of Salt
  • 1 Tablespoon Cornstarch
  • 2 whole Eggs
  • 1 Tablespoon Vanilla

Crumbs For Top:

  • 2 cups Flour
  • 1 cup room temperature Butter
  • ½ cups Sugar
  • 1 teaspoon Soda
  • 1 teaspoon Cream Of Tartar

First, make Easy Push Crust, listed above.

Mix together and bring to a boil first 6 ingredients.
Remove from heat and cool mixture.
Add 1 T. Vanilla and 2 eggs.

Mix crumb ingredients and divide between the 2 pies evenly. Bake at 350* for 20-30 minutes or until the top is golden brown.  Serve warm.
Makes two pies.

Happy Baking!  This simple push crust and pie recipe will make you feel like Susie Homemaker in NO TIME at all!  It really is simple!

~T

So Sweet Post 2: Peach Crumble Pie with Easy Push Crust

Thanks for coming to post #2 today!  This is your Bonus Post, and you’ll be rewarded with more sweets here.  Trust me, you are going to want to make this one too!!!!

This recipe is going to make you feel so proud of your culinary accomplishments! You’ll be calling yourself Susie Homemaker in NO TIME FLAT, thanks to this simple push crust.

Flaky, light, delicious and oh-so simple!

Easy Push Crust

(click title to print)

2 cups all-purpose flour

1 cup chilled Crisco (butter flavored is best)

1 tsp. salt

1/3 cup cold water

1 T. milk for basting (only when fully cooking crust)

Combine flour and salt. Using a pastry cutter, cut shortening into flour. Sprinkle with water. Form into ball, divide in 2. Flatten each to fit your pie pans, all the way to the edges. Crimp with fingertips to make pretty.  Prick with a fork before baking.  Baste with milk if fully baking.  Makes 2 crusts. 

  I baked this at 425* for 6 minutes to just firm it up a bit before I put juicy peaches in it.  This is called Par-baking and would also be necessary when making say, a Custard pie, since it is a liquid that would make the crust soggy.    Now, if you were using this crust for say PB Pie, you’d want to baste it and fully bake it at 425* for 15 minutes, and then cool completely before filling.  Make sense?  Reading through your pie recipe will tell you whether it is calling for a prebaked pie crust or not.  

 

Peach Crumble Pie

(click title to print)

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  • FOR THE FILLING:
  • 6-8 cups Thinly Sliced Fresh Peaches
  • 4 Tablespoons Packed Brown Sugar
  • 2 Tablespoons All-purpose Flour
  • Pinch Of Salt
  • FOR THE TOPPING:
  • ⅔ cups Brown Sugar, Packed
  • ⅔ cups Oats (quick Or Rolled Is Fine)
  • 12 Tablespoons Sweet Cream Salted Butter

  Make and Par-bake 2 crusts in 2 – 8 or 9 inch pie plates, per instructions in “Easy Push Crust” recipe listed above. Bake crusts for 6 minutes before continuing below….

Make filling: In a large bowl, toss together peeled, pitted and thinly sliced peaches, brown sugar and flour until combined.

Make crumble: In a small bowl, combine brown sugar, flour, and oats; using a pastry cutter, then your hands to work in butter until large clumps form.

Transfer peach filling to par-baked pie shelled, then sprinkle crumble evenly over tops. Place pies on a rimmed baking sheet and bake at 375* until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 1/2 hours before serving. Store, covered, at room temperature, up to 2 days.

Delicious and really simple!

 You CAN make a homemade pie just like Grandma used to make. I had the ultimate compliment from my Mom today. She said my pie baking is just as good as my Great Grandma Schrock! That made me beam with pride because my Great Grandma was an amazing pie baker!!!!

Happy Baking! You can do it!!!

~T

This post linked to Wonka Wednesday!

This Chick Cooks

Miz Helen’s Country Cottage

Gooseberry Patch