Chocolate Chip Peanut Butter Pie

Photos courtesy of The Cooking Corner.

      What are two of the best flavor combinations? Well peanut butter and chocolate are right up there near the top. This refrigerator pie blends creamy peanut butter with tiny morsels of chocolate. The premade chocolate crust is another layer of flavor that surrounds a homemade filling.
      I haven't used heavy cream and done all that whipping in years. Now I remember why, whipped topping in the freezer section is so much easier. I'll substitute that the next time I make it and save both money and time.

 Chocolate Chip Peanut Butter Pie
1 pkg. Oreo pie crust
1 8 oz. pkg. cream of cheese, softened to room temperature
1 cup creamy peanut butter

1 cup powdered sugar
1 tsp. vanilla extract
1-1/2 cups heavy cream
1/2 cup mini chocolate chips

In a medium bowl, combine cream cheese, peanut butter, powdered sugar and vanilla. Blend using mixer on medium speed. When combined, stir in chocolate.

In a different bowl, switch mixer to whisk attachment and whip heavy cream until soft peaks form. Fold into peanut butter mixture. Now fold in chocolate chips.

Pour into pie shell and refrigerate four hours or until set.
Keep refrigerated.
Serves 8-10.

Tropical Strawberry Pie

    One of my favorite desserts has always been strawberry pie. Months ago I discovered a recipe that blended strawberries with pineapple to create a tropical flavor. I had been just waiting to try this until I could find a good batch of berries. Sorry to say, they're out of season and a bit pricey right now. 
   For a recent holiday, I was determined to give it a try anyway. Unlike the original version which calls for making the crust from scratch, I took the easy way out and used a pre-made graham cracker crust. I also used strawberry/banana gelatin because that's what I had on hand. This was easy to do and even easier to eat.

Tropical Strawberry Pie
1 graham cracker crust
1 pkg. cream cheese, softened
1/4 cup sugar
2 cups whipped topping
1 8 oz. can crushed pineapple, juice drained
3/4 cup boiling water
1 pkg. small pkg. strawberry banana gelatin
1 cup ice cubes
2 cups strawberries, sliced

In a large bowl, beat cream cheese and sugar with mixer until well blended. Gently fold in 1 cup of whipped topping and pineapple. Spread on top of crust. Refrigerate until needed.

In smaller bowl, pour boiling water over gelatin powder. Stir until completely dissolved, about 2 minutes. Add ice and stir quickly until ice melts, mixture will start to thicken.
Remove any lumpy ice cubes. Mix in strawberries. Refrigerate 5 minutes. Spoon over cream cheese layer.

Refrigerate 4 hours or until firm. Top with additional 1 cup of whipped topping.
Serves 4-6.

* Note: the hubby says the more strawberries the better!

Chocolate Covered Cherry Pie

Photo courtesy of the Cooking Corner.

    One of the most notable things about small towns is the way they come together for a cause. It might be a parade when the high school teams win or it could be a fundraiser or benefit for a sudden, sad loss. Both through good times and bad times small communities band together.
   With the loss of Sam Johnson and his food truck, "Oh Taste and Sea," some local restaurant owners came together to organize a fundraiser for Sam's family. What started off as a few local food places donating some items for a meal grew into many restaurant owners in the area pitching in to create a benefit buffet for Sam and his family.
   The event was amazing. All said and done over 600 people passed through the food line that night. Many others just left donations at the pick up window of Dick Clark's restaurant. Only in a small town can you find this kind of care and support.
   Brynn from Broadway House Bistro was nice enough to keep sharing and passed on this recipe of her mother's that is just decadent. It's similar to a black forest pie but uses white chocolate. Her dad Jeff says it taste like a cherry cordial. Here's a great way to toast in the year.

Chocolate Covered Cherry Pie
courtesy of Brynn at Broadway House Bistro, Princeton, IN
9 inch chocolate cookie crust
16 oz. package cream cheese, softened
1/2 cup sugar
1 tsp. almond extract
1 cup white chocolate chips
6 or 8 oz. frozen whipped topping, thawed
1 can cherry fruit pie filling

1. Beat cream cheese, sugar and almond extract in large bowl until creamy.
2. Melt white chocolate in microwave and add to cream cheese mixture.
3. Beat with electric mixer until smooth.
4. Fold whipped topping into mixture.
5. Pour evenly onto crust.
6. Spoon pie filling on top.
7. Refrigerate until ready to serve.
Enjoy!!

Peanut Butter Cup Freezer Pie

Photos courtesy of The Cooking Corner.

    Chocolate pies are always good, but those mixed with peanut butter cups are even better. It's just a perfect flavor combination. Adding some whipped topping to the chocolate is another way to make a pudding pie light and creamy. 
    This pie has all of those qualities. It has a light chocolate flavor with just a hint of peanut butter crunches and the texture is smooth and creamy with an occasional morsel of peanut butter. Adjust the amount of chocolate and peanut butter flavors to your liking. Because my hubby was raised by the queen of chocolate sweets, he says, "More."

Peanut Butter Cup Freezer Pie
1 chocolate cookie pie crust

1 small box of instant chocolate pudding

1 small box of instant vanilla pudding

1-1/2 cups of milk

1-8 oz. tub of whipped topping

Reese’s Peanut Butter Cups (15 regular sized candy pieces or 30 mini pieces) adjust as needed


In a large bowl, mix the pudding and the milk with an electric mixer. The mixture will be thick.

Fold in the whipped topping. 

Chop candy pieces into small bits, leaving some for topping.

Fold the chopped candy into the pudding mix. 

Pour into the chocolate pie crust. Top with more chopped peanut butter cups. 

Store in the freezer until about 30 minutes before serving.

Note - The recipe that this was based on called for 1 large box of instant chocolate pudding. However, I did not notice this until after I had gone shopping. Therefore I used what was on hand, 1 box chocolate and 1 box vanilla. This makes for a very light chocolate pie, which is not a bad thing.

Strawberry Jell-O Pie

Photos courtesy of the Cooking Corner.

     Strawberries are one of my favorite springtime foods. Even though strawberry shortcake is a nice change of pace, nothing beats strawberry pie. This version of the classic is made with lemon-lime soda and gelatin. It was very easy to do and turned out nicely. So when checking out the stock in your pantry, keep this idea in mind as an option.

Strawberry Jello-O pie
1 can Sprite
1 small box strawberry flavored gelatin
2 T. cornstarch mixed with 1/4 cup water
2 cups sliced strawberries.
1 graham cracker pie crust
1/2 tub of whipped topping

Pour Sprite into medium saucepan. Sprinkle gelatin over top. Stir slowly to combine and turn heat to medium. Continue stirring and add cornstarch. Heat and stir until mixture becomes clear.

Cool and add strawberries. Pour into pie crust. 

Chill in refrigerator 2-3 hours or overnight. Garnish with whipped topping. Keep cool.

Classic Pecan Pie

Classic Pecan Pie

Courtesy of Patrick Waite, retired from TMMI

      When it comes to sweets, which kind of person are you - cake or pie? Some people love it all, whereas others prefer one over the other. Personally, I'm a pie person all the way. My absolute two favorite pies are strawberry and pecan. Strawberry pie is always best in the late spring when the berries are fresh but pecan is good anytime.
      A little while back I attended a fundraiser where this pecan pie was offered as a entry. It was just delicious. I was so glad the chef agreed to share.

Photo courtesy the Cooking Corner.

Classic Pecan Pie

1 cup light or dark corn syrup

3 eggs

1 cup sugar

2 T. butter, melted

1 tsp. vanilla extract

1 1/2 cups pecans (6 oz.)

1-9 inch unbaked or frozen** deep dish pie crust

Preheat oven to 350 degrees. 

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

Bake on center rack of oven for 60-70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.

**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

Turtle Pumpkin Pie

Photo courtesy of the Cooking Corner.

      There are traditional pumpkin pies and there are light pumpkin pies. Light pies are the ones mixed with pudding or whipped topping to lighten up the thicker pumpkin taste and texture. 
      This "Turtle" pie combines caramel, nuts and a light pumpkin layer to create a unique take on pumpkin pie. This dessert with a twist on classic pumpkin pie is an easy treat for the holidays.

 Turtle Pumpkin Pie
1 graham cracker pie crust
1/4 cup plus 2 T. caramel ice cream topping
1/2 cup walnuts, chopped
2 (3 oz.) pkg. French vanilla instant pudding (regular vanilla is fine, too)
1 cup milk
1 cup canned pumpkin (not pumpkin pie mix)
1-1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 (8 oz.) tub of whipped topping

Pour 1/4 cup of caramel topping along the bottom of the pie crust. Sprinkle caramel with 1/3 cup nuts, saving just a little nuts for topping pie.

Beat pudding mix, milk, pumpkin and spices with mixer or whisk until well blended and smooth.

Gently stir in 1-1/2 cups of whipped topping (1/2 tub) until well combined and smooth. Spoon into pie crust and spread evenly.

Chill pie 1 hour. Top with remaining whipped topping, caramel and nuts before serving.

Serves 6-8.

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Buttermilk Pie

   
     If you're looking for a basic down-home dessert, look no further than this buttermilk pie that was a finalist in a local holiday recipe contest. It's smooth, rich and a creamy dessert perfect for any time.

Buttermilk Pie

Tisha Young,Oakland City

1 regular pie crust ( I use the deep dish one from the freezer section at the grocery)

1 stick melted butter

1 tablespoon flour (heaping)

1/2 cup Buttermilk

1 teaspoon vanilla

2 eggs

Mix all together, adding the eggs last.

Make sure your melted butter has cooled before adding the eggs.

Mix well.

Add to pie crust.

Bake at 350 degrees for 45 minutes.

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Fruit Salad Pie

Photo courtesy of the Princeton Daily Clarion.

      Pies are one of my favorite desserts and this slice combines the brightness of tart fruit and a creamy topping. This pie was a finalist in the recent holiday recipe contest held at our local grocery store. The flaky crust and cool refreshing filling would make a great treat for any holiday table.

Fruit Salad Pie

Helen Burton, Mt. Carmel
Pie Category Finalist

2 can crushed pineapple (don’t drain)

2 can sour cherries (don’t drain)

1 1/2 cups sugar

1/4 cup flour

Mix all together. Cook until thick.

Remove from heat add small pkg of dry orange jello. Add few drops red food color. Stir well and cool. Add 1/2 cup pecans, five diced bananas.

Put in 2 baked pie shells.

Cool overnight serve with whipped topping.

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Watermelon Kool-Aid Pie

Photos courtesy of the Cooking Corner.

    One day I was wandering around the wide world of the internet and came upon the idea for a Kool-Aid pie. It was kind of hard to wrap my brain around the idea at first, but I knew I had to give it a try. The only flavor in the cabinet was watermelon so that's what I made - a Watermelon Kool-Aid pie.
    The kids all looked at me like I'd grown a second head, but try it they did. What was left went to work with me one day and it went over big time. The conclusion was that everyone thought it tasted like a watermelon Jolly Rancher. What a great kid treat.

Kool-Aid Pie
1 – 8 oz. tub whipped topping

1 – 14 oz. can sweetened condensed milk

1 – pack of unsweetened Kool-Aid (flavor of choice)

1 – 9-inch graham cracker pie crust

Directions -
Pour condensed milk into a medium bowl. Sprinkle Kool-Aid mix into milk and stir well. 

Fold in whipped topping until completely combined. 

Pour into a prepared graham cracker crust. 

Chill about 2 hours then serve.
The flavor possibilities are endless. 

Serves 8.

Kool-Aid Man (Photo credit: Wikipedia)

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Frito Pie

 Photo courtesy of the Cooking Corner.

     This 5-ingredient dish takes the idea of a "Taco in a Bag" and literally brings a pie to the dinner table. Since my family doesn't like the soggy bread affect of sloppy joes, I put the thick sloppy joe mix right on top of crunchy chips in a pie pan. The melted cheese does a great job of gluing the ingredients together for a slice of warm goodness with just a little bit of crunch. What an easy dinner in about half an hour.


Frito Pie

Easy 5 ingredients.

1 Lb. ground beef
1 can Manwich* Thick and Chunky Sloppy Joe Mix
3 cups Fritos corn chips
1 cup colby jack cheese, shredded
1/4 cup onion, chopped (optional)

Preheat oven to 350. Spray coat or grease a 9-inch pie pan.

Brown meat and drain excess liquid. Add sauce, stir to combine and simmer until warm and bubbly.

Sprinkle layer of chips in pie pan and spread to evenly distribute. Layer meat, onion (if using) and cheese on top of chips.
 
Bake 10 minutes for cheese to melt and ingredients to warm. Remove from oven and let sit for 5 minutes. Cut pie in 6-8 wedges.

Pie ready for oven.

Serves 3-4.

Note - recipe can be doubled and put in a 11x7 casserole dish.

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Pumpkin Custard Pie

Photo courtesy Taste of Home.

     
     This is similar to a traditional pumpkin pie, however the filling is creamier and richer, like any good custard. For many years, this was the pie I made every year at Thanksgiving and what my daughter would ask me to make again a few weeks later for her birthday. The original recipe calls for the filling being cooked separately and slid into the shell. Well, I've actually done all that and then thought why? This way is easier and comes out just as good.
 
Pumpkin Custard Pie              
1 pkg. pie crust mix or 1 refrigerator crust
1 T. butter or margarine, softened

Filling -
3/4 cup light brown sugar
5 eggs
1 tsp. cinnamon
1/2 tsp.ginger   
1/4 tsp. nutmeg
1/8 tsp. cloves
1/2 tsp. salt
1-1 lb. can pumpkin (not pie mix)
1 cup heavy cream or evaporated milk, undiluted
Topping -
1/4 cup heavy cream, chilled and whipped with 2 T. powdered sugar.
walnut halves for garnish, optional

Make pastry according to package directions for a 12-inch filled pie, being sure to prick crust with fork to allow air to escape. Tuck edges under and build dough up on rim of pie plate. Scallop crust with fork if desired. Bake as directed. (About 10-12 minutes at 450.) Reduce oven temperature to 350 and let cool.

In large bowl, combine filling ingredients, starting with eggs and beat with mixer until smooth. Pour half into baked pie shell. Place half filled pie on another pan or baking dish with lip that can hold a little water. 

Put two pans in oven. Pour remainder of filling into pie and pour water in bottom pan to reach 1/2-inch up the side. Bake 50 minutes or until knife comes out clean. Chill well. Top with whipped cream and walnut halves.

Makes 1 pie that serves 6.

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