Lemon Custard Pie with Blueberry Sauce

  I was SOOOOO bummed yesterday, to discover my guest post stuck over in Marathon Mom’s pending blog box, with no way for me to publish it.  Which means no one got to read it, until 10:00 last night, when … Continue reading

S’Mores Pie

  I have made so many S’mores recipes, it’s not even funny.  But I JUST CAN’T HELP MYSELF! 

I am a S’mores loving fool!

 Some of the recipes I have made and posted on this blog are….

No Bake S’Mores Bars
 
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I Want S’More Bars

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Gooey S’mores Cake 

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And Fluffy S’mores Cake.

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  Not to leave any dessert-type out, I now give you S’Mores Pie, adapted from a recipe on Weekend Potluck from Cookies & Cups!

S’Mores Pie

{click title to print}

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Ingredients

  • 1 stick Softened Butter
  • ½ cups White Sugar
  • 1 cup Flour
  • 1 teaspoon Baking Powder
  • 1 whole Egg
  • 1 teaspoon Vanilla
  • 1 cup Graham Cracker Crumbs
  • 7 ounces, weight Container Of Marshmallow Creme
  • 8 whole {1.55 Oz} Hershey’s Chocolate Bars
  • 1 cup Marshmallows
  • ¼ cups Chocolate Chips

Preheat oven to 350° and spray a 9″ pie pan with baking spray.
Beat butter and sugar together until combined, then add egg and vanilla.
Stir in flour, graham cracker crumbs and baking powder. Divide the dough in half. Press half the dough in the bottom and up the sides of the prepared pie pan.
Evenly spread the Marshmallow Creme over the bottom crust
Separate chocolate squares and place on top of the Marshmallow Creme.
paper. Place 1 cup of full sized marshmallows on top.
Using remaining crust, pat sections of dough on top of and around all the marshmallows. {they will still show through and that is GREAT!}
Sprinkle with 1/4 cup chocolate chips, then bake 20 minutes until lightly browned.
Cool COMPLETELY before cutting, or you will have a gooey mess that looks nothing like a piece of pie.


Not that I would know……

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   Okay, okay, maybe I DO know. 

Either way, enjoy your gooey treat!

~T

smores collage

Double Sensation Pumpkin Pie

  I decided to post this recipe today, instead of next week, because I wanted you to have PLENTY of time to shop for it’s ingredients.  This is THE pie I grew up with at Thanksgiving.  And you know me and anything involving cream cheese, this pie is a match made in Creamy Heaven!  🙂

Double Sensation Pumpkin Pie

{click for easy printable}

Double Sensation Pumpkin Pie (1)

Ingredients

  • 4 ounces, weight Softened Cream Cheese
  • 1 Tablespoon Milk
  • 1 Tablespoon Sugar
  • 1-½ cup Thawed Cool Whip
  • 1 whole Ready Made Graham Cracker Crust
  • 1 cup Milk
  • 2 packages (4 Serving Size) Vanilla Instant Pudding
  • 16 ounces, weight Can Pumpkin
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoons Ground Ginger
  • ¼ teaspoons Ground Cloves

Mix cream cheese, 1 T. milk and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of graham crust.
Pour 1 cup milk into bowl, add pudding mix. Beat with wire whisk until well blended, 1-2 minutes. Mixture will be thick.
Stir in pumpkin and spices and spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping.

Enjoy!

~TDouble Sensation Pumpkin Pie (6)

Snickers Cheesecake Pie

  I told you yesterday, that we were all still a bit green around the gills, so we stayed home last night. But, Destiny had been well since Sunday, so she went to Fall Fest last night with some friends.  You know I wouldn’t be ME, if I didn’t have a photo to share.  🙂

I was very pleased with the way the skirt and outfit turned out.

Sweet lil’ Peanut knew she wasn’t going, but asked so nicely if she could at least try her outfit on for a picture like big sis.
Consider this a sneak peek for next year:

Ok, so I KNOW, you’ve already gone through your kids’ candy from last night, and divided out the chocolate from the other stuff, right?

 I mean, come on, we don’t want that chocolate starting to taste like GRAPE now do we?!

  Save those Snickers, because do I have the dessert for you!

  I found this recipe at Weekend Potluck by Jessica at A Kitchen Addiction.  Oh my stinkin’ yum, was it ever DIVINE!  And it’s the perfect way to use up your collection of mini Snickers!

This pie makes my top 5 dessert recipes!

Did you hear me?  

The best Snickers Pie E-V-E-RRRRRRRRR!!!!!!!

A huge thank you MUST go out to Jessica, who invented it.  Genius I tell you, sheer Genius!

Snickers Cheesecake Pie

(click for easy printable)

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Ingredients

  • 1 whole Chocolate Crust
  • 4 Tablespoons Each Fudge And Caramel Toppings
  • 12 ounces Cream Cheese, Softened
  • 1 cup Powdered Sugar
  • ½ cup Creamy Peanut Butter
  • ½ teaspoon Vanilla
  • 3 full sized Snicker Bars or 9 Snack Size or 18 Mini’s
  • 8 ounces Cool Whip , Thawed
  • Caramel And Chocolate For Drizzling, Optional

1. Drizzle 4 T. each of caramel and fudge into the bottom of your chocolate crust. Refrigerate.
2. Mix together cream cheese and powdered sugar until light and fluffy. Add in the peanut butter and vanilla, stir well.
3. Add in 2 chopped Snickers bars and cool whip. Do not over stir!
4. Pour into pie crust.
5. Drizzle with caramel and chocolate sauce and add last Snickers bar, chopped to the top.
6. Refrigerate 4 hours to set. Serve cold and slice it small, this pie is RICH!

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~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

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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

Banana Split Brownie Pie

  Do I have a treat for you today!  But you already knew that didn’t you, I mean with a title like “Banana Split Brownie Pie” how could a post like this go wrong? 

  Think Banana cheesecake baked on top of a coffee brownie in a waffle cone crust….top with cool whip, fresh strawberries and chocolate drizzles for a delicious dessert. YUM!

Banana Split Brownie Pie

(click to be taken to “Inside Bru Crew Life”’s recipe box)

Banana Split Brownie Pie (3)

 

Ingredients

  • FOR THE CRUST:
  • 2 cups Crushed Waffle Cones
  • 6 Tablespoons Butter, Melted
  • FOR THE BROWNIE:
  • 1 box (about 18 Oz. Size) Brownie Mix
  • ¼ cups Oil
  • 1 whole Egg
  • 2 Tablespoons Water
  • 1 Tablespoon Instant Coffee Granules
  • FOR THE CHEESECAKE:
  • 1 package (8 Oz. Size) Cream Cheese
  • ¼ cups Sugar
  • 1 teaspoon Vanilla
  • 2 Tablespoons Flour
  • 1 whole Egg
  • 1 whole Banana, Smashed
  • FOR THE TOPPING:
  • 4 cups Fresh Strawberries, Halved
  • ¼ cups Hot Fudge Topping, Warmed
  • Cool whip

Preparation Instructions

For the crust, crush the waffle cones and combine with the melted butter. Press into a 9-inch pie pan.

In a large bowl, combine all the brownie ingredients and stir until mixed. Spoon into the crust carefully. Bake at 350ºF for 30 minutes.

While the brownie is baking, prepare the cheesecake. Beat the cream cheese, sugar, vanilla, flour, and egg until creamy. Stir in the banana. Spread on top of the baked brownie very carefully. Bake another 20 minutes. Let cool on a wire rack. Refrigerate until serving time.

Before serving, place halved strawberries on top of the pie. Heat the hot fudge for 30 seconds and drizzle over strawberries. Refrigerate leftovers.

Banana Split Brownie Pie (2)

A big thanks to Jocelyn from Inside Bru Crew Life for letting me share another of her AMAZING dessert recipes!

~T

Custard Pie

  My Corn Fed Country Boy LOVES Custard Pie, so I have been on the hunt for “THE” Custard Pie recipe.  It’s taken me some time, some flops and some “ALMOST got it’s” before I did it.  Today, I achieved THE Custard Pie, and here it is!

Custard Pie

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Ingredients

  • 4 whole Large Eggs
  • ⅔ cups Sugar
  • 2-⅔ cups Whole Milk
  • 2 teaspoons Vanilla
  • ½ teaspoons Salt
  • 1/2 teaspoon Nutmeg, a scant measuring
  • Cinnamon

Prepare your favorite 10 inch pie crust and par-bake it. My favorite is Easy Push Crust, found here. Then, continue below:
Preheat oven to 450*. Beat eggs slightly with wire whisk before adding in all remaining ingredients, except cinnamon.
Fill your par baked crust carefully with egg mixture and cover generously in cinnamon. Slide into oven, careful not to slosh, and bake for 20 minutes.
Turn down oven to 350* and bake 15 minutes more. Pie should jiggle, but not slosh when you test it.
Cool 2 hours before serving. This will be safe for a total of 4 hours on the counter and can be served room temperature the first night.  Don’t be worried, it is also great served cold from the fridge the next day, in fact, that’s how some prefer it!

Dig in!

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Hugs, 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

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  • 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