PEANUT BUTTER CHOCOLATE CHIP PIE

One of my best friends celebrated her 90th birthday.  Although we are years apart, she has been a best friend for over 30 years.  Her favorite snack is anything peanut butter so I thought this treat would do well for her special day. Such an easy recipe and no need for the oven on these hot days.

PEANUT BUTTER CHOCOLATE CHIP PIE

1 chocolate graham cracker crust (I used store bought Oreo crust)

1 cup peanut butter (creamy or chunky)

1 cup softened cream cheese

1 cup powdered sugar

1 carton Cool Whip

1 cup chocolate chips

1 teaspoon vanilla

Blend together peanut butter, cream cheese and powdered sugar.  Fold in Cool Whip until completely mixed.  Add vanilla and chocolate chips.  Pour into crust.  You can freeze this or serve just from refrigerator.  Best when set for several hours.

BABY APPLE PIES

Fourth of July this year was unusual in that we could not gather for our usual time together due to the Coronavirus going around.  Spending a quiet day at home, but I decided to make something to mark the holiday.  Hot dogs, hamburgers, potato salad, baked beans are the usual fare around here.  What's more American than some apple pie for dessert.  Decided to just make a few little pies rather than a big one. 

BABY APPLE PIES

Filling:

2 cups chopped apples

3 Tablespoons water

2 Tablespoons butter

1 teaspoon cinnamon

1/3 cup brown sugar

1 Tablespoon cornstarch

2 Tablespoons water

Pastry for double crust pie.

Peel and dice the apples. I don't like a lot of crunch, so I dice them small. Put apples, 3 Tablespoons water, 2 Tablespoons butter, cinnamon and brown sugar in a saucepan.  Stir together and bring to a boil.  Simmer until apples are starting to get soft.  Make a slurry of the cornstarch and water and add to apple mixture.  Stir to thicken.

Make your best recipe for pastry or use Pillsbury already made crusts.  I used a small 6 inch bowl to cut out circles.  Put a few tablespoons of filling onto circle.  Cover with another circle, cutting a vent in top.  (I had a little star cookie cutter).  Place on a baking sheet.  Bake at 350 degrees for 20 to 25 minutes until golden brown.  Sprinkle with cinnamon sugar when out of the oven.   

PECAN CREAM PIE

Christmas Pot Luck at my cousin's home.  There were lots of goodies and a good time with White Elephant game with lots of 'trading' of gifts.  This pie was so easy but according to the tasters was really, really good.

PECAN CREAM PIE

1 baked 9 inch pie shell (use your best home-made or bought)

1 8 oz. brick cream cheese, softened

1 container Cool Whip (or whip 1 cup of sweetened heavy cream)

1/2 cup packed light brown sugar

1/4 cup maple syrup (only use the REAL good stuff)

1-1/2 cups chopped pecans

Cream brown sugar and cream cheese and maple syrup together.  Fold in Cool Whip.  Add chopped pecans.  Blend well.  Pour into prepared crust.  Refrigerate at least 6 to 8 hours before serving.

KEY LIME PIE

Another pot luck this past weekend.  This time with a St. Patrick's Day theme.  I thought a key lime pie might be 'green' enough to honor the occasion.  I had lots of compliments from folks.

KEY LIME PIE

Crust:

1-1/2 cups graham cracker crumbs
3 Tablespoons granulated sugar
5 tablespoons butter, melted

Filling:

2 cans sweetened condensed milk
1/2 cup sour cream
3 egg yolks
1/2 cup key lime juice (I used regular lime juice)
1 teaspoon lime zest

Whipped Cream:

1 cup heavy whipping cream
2 Tablespoons granulated sugar
1/2 teaspoon vanilla

To prepare crust mix ingredients together until crumbs are moist.  Pat down in a 9 inch pie pan.  Chill for 30 minutes.

To prepare filling, stir together condensed milk, sour cream, egg yolks until blended.  Add lime juice and zest and mix with mixer until smooth.  Pour into chilled crust.

Bake for 15 minutes until crust is lightly browned.  Do not overcook.  Cool completely.

Combine whipping cream, sugar and vanilla and mix on high speed until peaks form.  Top pie with whipping cream.  Chill for 3 to 4 hours or overnight.

Chocolate Cream Pie

I'm going to visit my sister soon.  She has wanted to try chocolate pie, so I tested my recipe to make sure it was something to share.  We'll make it together when I get there.  More fun in the kitchen with someone to share with.

CHOCOLATE CREAM PIE

1-1/2 cups granulated sugar

1/3 cup cornstarch (or flour)

1/3 cup cocoa powder

3 cups milk or half and half

3 eggs

2 tablespoons butter

1 teaspoon vanilla

1 baked 9-inch crust

1 carton Cool Whip

Prepare a home made or store bought 9 inch pie shell.

In a medium sized saucepan stir together dry ingredients.  In a bowl blend the eggs with the milk or half and half.  Add wet ingredients to dry and blend well.  Cook over medium heat until mixture begins to boil.  Boil for 1 minute.  Remove from heat.  Add butter and vanilla.  Pour into a baked pie shell.  Let cool.  Top with Cool Whip or meringue.

Lemon Pie

I've been so lucky this year to receive lemons from several friends. The tree is from my sister's yard. This year has been an abundant year for lemons it seems. So, when life gives you lemons........make lemon pie! I've never been a fan of meringue so I top my cream pies with Cool Whip.

LEMON PIE

Prepare and bake a home made or store bought crust.  Set aside.

3 egg yolks

1-1/2 cups sugar

1/3 cup cornstarch

1-1/2 cups water

1/2 cup lemon juice

1 teaspoon vanilla

2 tablespoons butter

In a 2-quart saucepan, mix sugar and cornstarch.  In a small bowl beat egg yolks until fluffy. Add to dry mixture.  Stir in water. Stir in lemon juice.  Cook over medium heat, stirring constantly until mixture thickens.  Boil for 1 minute.  Remove from heat and add vanilla and butter.  Stir until smooth.  Pour into prepared crust.  Chill several hours.  Top with meringue or Cool Whip.

Strawberry Fields Forever

Strawberry fields

Love those trees.

No roll pie crust

Beautiful berries.

Such a lovely pie.

I recently had the pleasure of escaping the dreadful, oppressive Texas heat to visit one of my very best friends near Portland, Oregon.  If I could transplant my family there I would move in a heartbeat as it is one of the most beautiful places I've visited.  There are farms where you can pick your own strawberries.  I must say Oregon strawberries are like no other I've tasted.  More colorful, juicy and sweet than what I've had in the past.  My friend is an excellent cook and baker among her other amazing talents in decorating a beautiful home.  We had a little trouble with this recipe not setting quite right, but that did not change the taste at all.  Her addition of spreading a cream cheese layer made this a great pie and keeps the crust from being soggy. This pie used a no roll pie crust which was amazing and so easy.

STRAWBERRY PIE

Pie Crust:
1-1/2 cups all purpose flour
1-1/2 teaspoons sugar
1 teaspoon salt
1/2 cup oil
2 tablespoons cold milk

Sift dry ingredients into pie pan. Combine oil and cold milk in a measuring cup. Whip with a fork and pour all at once over the flour mixture. Mix together with fork until flour is completely dampened. Press evenly and firmly with fingers to line the bottom of pan, then press dough up the sides and partly cover the rim. Be sure dough is uniform thickness. Prick dough with a fork and bake at 375 for 10-12 minutes until golden brown. 

Mix together 6 ounces softened cream cheese with 1/4 cup granulated sugar and 1/2 teaspoon vanilla until smooth and spread over cooled crust.


Pie:
1 cup sugar
1 cup water
3 tablespoons strawberry gelatin mix
3 heaping tablespoons cornstarch
2 pints strawberries, hulled and sliced -- save some big ones for the top

Combine sugar, gelatin and cornstarch and stir well.  Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching.  Set aside and let cool.  Hull and slice strawberries and place over cream cheese layer, placing whole strawberries on top.  Spread cooled gelatin mixture over all and refrigerate for several hours.  Can be served with whipped cream, but we didn't even need that.

BANANA CREAM PIE

Sunday's dinner included burgers on the grill with potato salad and baked beans. I made this banana cream pie for dessert.

BANANA CREAM PIE

1 pie shell, baked and cooled
3 cups half and half
1/3 cup cornstarch
1/2 cup granulated sugar
1/4 teaspoon salt
2 eggs plus 1 egg yolk
1 teaspoon vanilla
2 tablespoons butter
3 medium-sized bananas
Cool Whip

Banana chips for decoration

In a medium saucepan stir together sugar, cornstarch, and salt.  Add half and half and eggs.  Cook over medium heat until mixture comes to a boil and thickens (about 5 or 6 minutes).  Remove from heat and add 2 tablespoons butter and 1 teaspoon vanilla.  Stir until smooth.  Use your favorite pie crust and pre-bake and cool.  Place a layer of cream filling and slice 1-1/2 bananas followed by cream filling and the rest of the bananas.  Chill.  Cover with Cool Whip or meringue.  Add baked banana chips for decoration.

Peach Cobbler

Last month for a birthday I was asked to make peach cobbler. I am as challenged with pastry as I am with yeast breads. This is a good recipe and if you are good at making lattice this is worth trying.

PEACH COBBLER

6 cups sliced peaches, fresh, canned or frozen, drained.
1 cup sugar
2 tablespoons flour
1/2 cup butter
1/4 teaspoon cinnamon

BUTTER CRUST

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
3 to 4 tablespoons ice water

Whisk together flour and salt. Cut in butter with hands or pastry blender. Add ice water and press together to form a ball. Chill dough for about 1/2 hour. Roll out onto floured surface and cut into strips.

In a saucepan put peaches, butter, flour, sugar and cinnamon and bring just to a boil. Pour into a greased 9 x 13 pan. Top with pastry. Bake at 350 for 45 minutes until crust is golden brown.

Coconut Cream Pie

Just getting around to posting this pie I made for Thanksgiving. I also made one for work yesterday for a birthday. When I got ready to make the pie for work I realized my pie plate was still at my son's house. So I made 1-1/2 recipes of this and put the crust in a 9 x 13 pan. Looked different, but tasted the same. I had no complaints. This pie cuts beautifully and goes together in a flash truly. Tastes like something you would get at a restaurant with little or no fuss.

OLD FASHIONED COCONUT CREAM PIE

3 cups half and half or milk
2 eggs
3/4 cup granulated sugar
1/3 cup all-purpose flour or cornstarch
1/4 teaspoon salt
1 cup coconut for pie
1 teaspoon vanilla
2 Tablespoons butter
1 (9 inch) pastry, baked
1 16 oz. Cool Whip, thawed.
1/4 cup toasted coconut for topping


Prepare your favorite scratch pastry and pre-bake. I use Pillsbury Deep Dish frozen pastry.  Bake crust per usual and set aside. Combine half-and-half, eggs, sugar, flour and salt altogether in a heavy sauce pan. Bring to a boil over low heat, stirring constantly. Stir for about 3-4 minutes after boil until thick.  Remove from heat, and stir in 2 tablespoons butter, 1 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm. Toast 1/4 cup coconut in a pan or microwave until lightly browned.  Save for topping.

Top with Cool Whip and 1/4 cup toasted coconut.

Chicken Pot Pie

Chicken pot pie is comfort food for sure. It is one of those 'cold weather' foods. We haven't had much cold weather yet but this is worth repeating if it does happen. This has a good basic filling. I think next time I will try puff pastry for the crust for a change.

CHICKEN POT PIE

Crust:
2-1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup shortening
1/2 cup butter
1/3 cup plus 1 tablespoon ice cold water

Mix flour and salt together. Cut in butter and shortening until well incorporated into dry ingredients. Add ice water. Mix just until just together. Split dough in two and wrap in plastic wrap and chill for 20 minutes.

Filling:
2 cups boiled chicken, chopped (I used boneless chicken breasts)
Salt and pepper to taste
1/3 cup butter
1/3 cup flour
1/3 cup onion, diced fine
1 cup sliced fresh mushrooms
1 cup frozen peas, steamed for 5 minutes
1 small can carrots, drained
2 cups chicken broth
1 cup milk

Saute onions and mushrooms in butter. Add flour and stir until no longer white. Stir in broth and milk and bring to a simmer. Stir in chicken, peas, and carrots. Salt and pepper to taste.

Roll out pie dough and place in bottom of a 9 inch pie plate. Add filling. Roll out top crust and place over filling. Cut slits in top to let steam escape. Bake at 425 degrees for 30-35 minutes until light golden brown.

Spinach Pie

This not quite a quiche because it has no eggs in it, but it's a quick little main dish pie to throw together.

SPINACH PIE

1 box Stouffer's Spinach Souffle (thawed)
1/4 stick butter
1/2 large onion chopped
2 cups sliced fresh mushrooms
Salt, pepper, garlic powder to taste
6-8 slices Swiss cheese
1 9 inch pie crust (your favorite recipe, a frozen one, or already made)

Saute the onions and mushrooms in butter until soft. Add seasonings. Put about 3-4 slices Swiss cheese to cover the bottom of the pie crust. Add mushroom and onion mixture. Top with 3-4 more slices of Swiss cheese. Spread thawed spinach souffle over top. Bake at 400 degrees until crust is light brown (about 20-25 minutes).

Cleaning Out the Pantry

I was cleaning out the pantry in anticipation of the new year and better eating with the holiday behind me. I kind of threw these little tarts together.

APPLE/CRANBERRY TARTS

I had some frozen tart shells in the freezer and I took them out and baked them for just a few minutes at 375 -- about 5 minutes -- not quite done. In a saucepan I took 1 apple that I peeled and cut into small pieces. I added about 1/3 to 1/2 cup of Craisins, 2 tablespoons butter, about 1/2 cup of apple juice, and about 1 tablespoon of cornstarch. I added about 1/4 cup of chopped pecans and heck I even through in a little bit of coconut. I simmered that on the stove top until the apples were just tender. I put the mixture into the partially cooked tart shells and then baked them another 5 minutes or so until golden brown. That helped with a little bit of getting the pantry back in order.

Bake Sale

Our local Chamber of Commerce had a bake sale to support their scholarship program. I made a few things to donate. I made one of those pumpkin dump cakes in addition to some cookies and a pie. I didn't get a chance to take a picture, but here is the picture from Nestle's.

TOLL HOUSE PIE

1 unbaked 9-inch deep-dish pie shell (I just used a frozen one)
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz.) Nestle's Toll House Semi-sweet chocolate morsels
1 cup chopped pecans

Preheat oven to 325 degrees. Beat the eggs in a mixing bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. Bake for 55-60 minutes. If you think the crust is getting to brown you can put foil on the edges.

Little Debbie Who?

I started making these little pies as they reminded me of the Little Debbie individual pies you can buy. I started making them as a Thanksgiving or Christmas treat because each person could have their own pie without having to mess with cutting individual slices. It's the only way I do pecan pie now. I just use the Classic Karo Syrup Pecan Pie recipe. Easy as pie......:o)

PECAN PIE
3 eggs
1 cup sugar
1 cup Karo light or dark corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla
1 cup pecans chopped
2 packages Dutch Ann tart shells

Preheat oven to 350°F.
Beat eggs slightly with fork in a bowl. Add sugar, Karo syrup, butter and vanilla; stir until blended. Place tarts on a cookie sheet. Fill each tart with about 1 heaping tablespoon of pecans. Pour batter into each one until just to the top. Bake for about 30 minutes or until lightly browned.