Banana Cream Pie

 

 

For the crust:

14 graham crackeres

6 TBS butter, melted

1/4 cup sugar

pinch of salt

1/2 tsp cinnamon, (optional)

1-2 tsp water, if needed



For the Pie Filling:

2 cup heavy whipping cream

3 TBS sugar

1 tsp vanilla

1 box (3.4 oz) instant vanilla pudding

1 cup cold milk

8 oz cream cheese

1 (14 oz) can sweetened condensed milk

4-5 ripe bananas, sliced

1/2 cup toasted coconut (optional)


Make the crust:

1. Preheat oven to 375℉.

2. Pulse the graham cracker until fine crumbs.

3. Add butter, sugar, salt, and cinnamon if using and pulse to combine. Add water if the crust doesn’t pinch together yet.

4. Press into pie pan (I had enough for two pies, my pans are not deep dish)

5. Bake for 8-10 minutes until lightly browned around edges. Cool completely.



For the filling:

1. Using an electric mixer whip heavy cream with 3 TBS sugar and vanilla. Whip until you have stiff peaks. Scoop into separate bowl and set aside.

2. In another bowl, thoroughly whisk the instant pudding powder and 1 cup milk together until well combined. Set aside.

3. Using the mixer, beat cream cheese until fluffy. With mixer still running, add the sweetened condensed milk and the pudding mixture. Scrape bowl and beat until smooth.

4. Using a spatula, fold in half the whipped cream mixture.



To assemble the pies:

1. Spread a thin layer of filling over the bottom and sides of the graham cracker crust. Cover the pie in sliced bananas, then scoop remainder of filling into the crust (I got 2 pies)

2. Smooth the filling then top with remaining whipped cream. Cover gently with plastic wrap and refrigerate for at least 3 hours.

3. When you are ready to serve decorate top with more sliced bananas and toasted coconut if desired.


From Holly

Chicken Pot Pie

 

2 cups peeled potatoes, cut into bite-size chunks
1- 1/2 cups carrots, peeled and sliced
1 cup butter (2 sticks)
2/3 cup chopped onion
1 cup all-purpose flour
1 3/4 tsp salt
1 tsp dried thyme
3/4 tsp pepper
3 cups chicken broth
1- 1/2 cups milk
4 cups cubed cooked chicken
1-1/2 cups frozen peas
1/2 cup frozen corn
2 packages refrigerated double pie crust (or your favorie homemade recipe)


1. Put the potatoes and carrots in a large pot, and cover it with water.
Cook over high heat until it boils for several minutes and potatoes and carrots are tender when poked with a fork, but don’t overcook.

2. Drain water and set potatoes and carrots aside. In the large pot, combine the butter and onion over medium heat, while the butter melts, stir often, cooking the onions.

3. When onions are soft, add the flour and seasonings and mix well.

4. Add the broth and milk. Stir until thickened.

5. Add the chicken, peas corn, potatoes, and carrots and mix to combine.

6. Prepare two pie dishes by lining them with an uncooked pastry crust. Pour half of the chicken and vegetable mixture into each pie shell.

7. Cover with the top pie crusts, and let the top layer overlap the bottom crust, pinching seams to seal, then fluting the edge of the seam.

8. Crack an egg into a bowl and beat it. Brush the beaten egg over the top, then with a sharp knife, cut some slits in the top of the pie so it can vent steam.

9. Bake at 425° F for 35-40 minutes. Let cool for about 10 minutes before digging in.

*You can freeze the filling for later.  Thaw and fill pie crust when you want to bake.

from Ambers Kitchen Cooks

Hot Fudge Pie

1/2 cup butter, softened

1 cup sugar

2 eggs

1 TBS vanilla

3 TBS cocoa powder

1 tsp salt

1/2 cup all purpose flour

1.  Preheat oven to 350℉. Grease an 8 inch pie pan with butter or cooking spray and set aside.

2.  Cream together butter and sugar until fluffy, about 3 minutes.

3.  Add eggs and vanilla and mix well.

4.  Add cocoa powder, salt and flour and stir until well combined.

5.  Pour mixture into prepared pie pan.

6.  Bake for 25 to 30 minutes until center is set. (in my oven 25 was just right)

*hand mix to make it gooey or use a mixer to have more of a brownie or cake texture.

Serve with Ice Cream if desired or a glass of milk

from Pinterest Peggy Perrault

Key Lime Pie Cookies

Graham Cracker Cookie

1-1/2 cups butter, softened
3/4 cup granulated sugar
1-1/2 cups brown sugar
2 eggs
1 TBS vanilla
3- 3/4 cup all purpose flour
3 cups crushed graham crackers(2 sleeves)
2 tsp baking soda
1 tsp baking powder
1 tsp salt

Key Lime Pie Filling + Toppings

2 (8 oz) blocks cream cheese, room temperature
1 14 oz can sweetened condensed milk
1/2-3/4 cup lime juice
4 TBS powdered sugar
2 limes cut into wedges
whipped cream or frozen whipped topping

Instructions

1. Preheat oven to 350℉. Cream together the butter, granulated sugar and brown sugar.

2. Add the egg and vanilla. Mix until light in color and creamy.

3. Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.

4. Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it a bit. I did 1/4 cup portions and got 24 (I baked for 10 minutes)

5. Bake for 12-15 minutes, until the cookies are turning golden brown.

6.After you pull the cookies out of the oven, use the bottom of a measuring cup or drinking glass and gently press the center of the cookie down, making an indent for the pie filling to go.
Allow the cookies to cool completely.

7. Once the cookies have cooled completely, make the filling by creaming the cream cheese until smooth.
Add in the can of sweetened condensed milk, mix until thoroughly combined.

8. Next, add in the powdered sugar and lime juice. Remember, you can always add in more lime juice, you can't take some out. So start small and add more to your preference.

9. Once your pie filling is finished, scoop and spread it into the center of each of your cookies.
Place in the fridge until ready to serve.

10. Right before serving, top with a dollop of whipped cream and a fresh lime slice if desired. (I whipped 1/2 cup heavy cream and added 1/8 cup powdered sugar and vanilla extract).

from Cooking With Karli

Raspberry Cream Pie

Ingredients


1 (6 oz) ready-to-use Graham Cracker or Shortbread Crust or make your own

Cheesecake Layer:
4 oz cream cheese, softened
1/3 cup powdered sugar
1/2 tsp vanilla extract
1/2 cup heavy whipping cream

Raspberry Layer:
3 TBS water
3 TBS cornstarch
1 cup granulated sugar
1 bag (12 oz) frozen raspberries
additional whipped cream & fresh raspberries for garnish

Instructions

1. In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat together with a hand mixer until combined and creamy.

2. In a separate smaller bowl, beat the heavy whipping cream for several minutes until stiff peaks form. Add the whipped cream to the cream cheese mixture and beat together until well combined.

3. Evenly spread the whipped cream cheese mixture into the bottom of the prepared cracker crust. Cover with the lid and refrigerate for 6-8 hours.

4. Start preparing the raspberry layer.
Stir the water and cornstarch together with a fork in a small bowl.
In a saucepan over medium-high heat, combine the sugar and frozen raspberries. Stir together and cook for several minutes until it's boiling. Once boiling, add the water/cornstarch mixture and stir. Let this mixture boil for 2 minutes.

5. Turn off the heat and let the raspberry mixture cool for about 30 minutes in the pan. Transfer it to a Tupperware dish and let refrigerate alongside the cream cheese pie.

6. After the 6-8 hour fridge time, evenly spread the cooled raspberry mixture (that was in the fridge too) over the cream cheese layer. Cover with lid and refrigerate overnight.

7. If wanted, serve with additional whipped cream and fresh raspberries.

From Together As Family

Peanut Butter Pie

Ingredients

FOR THE CRUST
1 cup crushed pretzels
9 graham crackers full rectangles
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

FOR THE FILLING
8 oz cream cheese
1 cup peanut butter smooth
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract

FOR THE CARAMEL
1/2 cup granulated sugar
4 TBS water
2 tsp light corn syrup
3/4 cup heavy whipping cream
1 tsp vanilla extract
1 tsp salt

Garnish
Salted peanuts
Chocolate peanut butter cups

crushed pretzels

Instructions:

For the Crust

1.  Preheat your oven to 400℉. Spray an 8-inch pie pan with nonstick spray and set aside.*

2.  In a food processor, combine the pretzels, graham cracker crumbs, melted butter and granulated sugar. Pulse until the mixture resembles "wet sand."

3.  Firmly press the crust into the pie pan, pushing it up against the sides a bit.

4.  Bake the crust for 7 minutes and then remove from oven to cool completely before assembly.


For the Filling

5.  In a medium size bowl, combine the peanut butter and cream cheese and mix until combined. Mixture will be slightly thick. Set aside.

6. In a stainless steel bowl, beat the whipping cream, powdered sugar and vanilla on medium-high speed until still peaks form.

7. Fold the whipped cream into the peanut butter mixture until smooth.

For the Caramel

8. Mix sugar, water and corn syrup in a small saucepan.

9. Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color. It happens quickly, so keep an eye on it.

10. Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.

11. Mix in salt and vanilla. Stir to combine. Let cool to room temperature.

Assembly

12. Once the crust is cooled completely, pour about 3/4 of the caramel onto the crust and spread on the bottom and the sides with the back of a spoon.

13. Pour all of the filling into the pie pan, on top of the caramel, and spread evenly.

14. Sprinkle the top with peanuts, chocolate peanut butter cups and the remaining caramel.

* The pan was very full, Next time I will divide in 2 and make 2 smaller pies or use a deep dish pan.

from Cake by Courtney

Tupelo Honey Chocolate Pecan Pie

Pie Crust

1-1/4 cups all purpose flour
1/2 tsp sea salt
1/2 tsp sugar
1/2 cup (one stick) cold unsalted butter, cut into pieces
1/4 cup ice water (more or less as needed)

Pie Filling

3/4 cup light corn syrup
3/4 cup sugar
1/8 tsp sea salt
3 eggs
1 tsp vanilla extract
3 TBS Tupelo Honey Or any honey you have
1/2 cup unsalted butter, melted
1.5 cups pecan halves (about 6 oz.)
1/2 cup semisweet chocolate chips

Crust
1.  In a food processor, combine the flour, salt and sugar. Add the butter and pulse until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow stream, pulsing the mixture no more than 30 seconds, until it begins to form a ball. (I needed a little more water)

2.  Remove the dough from the processor and wrap in plastic wrap and flatten with the palm of your hand. Refrigerate for at least 1 hour. When ready to use, roll out on a floured surface using a floured rolling pin to roll into an 11-inch pie crust. Lay it in a 10-inch pie pan, and crimp the edges. Keep in the refrigerator until ready to fill. Preheat the oven to 350°F.

Filling
1.  In a large bowl, whisk together the corn syrup, sugar, salt, eggs, vanilla, and honey, mixing well. Stir in the melted butter. Pour the mixture into the prepared pie crust. Top with pecans and chocolate chips.
Bake the pie, rotating halfway through cooking, for about 1 hour and 15 minutes, or until the crust is brown and the pie filling is bubbly. Let cool slightly and serve pie warm with vanilla ice cream or sweetened whipped cream.

 from Female Foodie

Chocolate Chip Cookie Pie- Tollhouse Pie

Pie Crust:
1 cup flour
1/4 teaspoon salt
7 TBS solid shortening(butter flavor and regular crisco)
1/4 cup + 2 TBS cold water

Filling:
3/4 cup unsalted butter at room temperature (not melted)
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla
1/2 cup all purpose flour (3/4 cup if omitting nuts)
1/2 tsp salt
1-1/2 cups semi sweet chocolate chips or milk
1 cup coarsely chopped walnuts or pecans, optional

1.  Preheat oven to 325℉. Place rack on center of oven.
PIE CRUST

2.  Cut shortening into flour and salt in medium size bowl, until the mixture resembles small pieces the size of peas. 

3.  Add cold water all at once. Mix with a fork until dough starts to form into a ball, do not over mix. 

4.  Sprinkle flour out onto a flat surface. Roll the dough out and place in a 9x 1 or 1.5 inch pie plate. 

Lightly press into the corners of the plate. Crimp the edges. 

5.  Place prepared crust into freezer while making filling. Fill and bake as directed below.

PIE FILLING

6.  Cream butter and sugars together until light and fluffy, scraping down sides a couple of times. Mix until blended well and no pieces of butter are visible.

7.  Add eggs, one at a time and vanilla to butter and sugar mixture. Beat on medium for about 1 minute, scraping down sides once. Turn off mixer. 

8.  Add flour, salt, and chocolate chips mixing all at once, just until wet and dry ingredients are incorporated. Add nuts and mix just until incorporated. If not using nuts, remember to add the additional 1/4 cup of flour to batter. 

9.  Spoon filling into unbaked pie shell. 

10.  Bake on center rack of oven for about 50 minutes or until knife inserted about half way from center of pie to crust (outer edge of pie) comes out clean.

11.  Let cool for at least 30 minutes before serving. 

Save a few chocolate chips to gently press into the top of the pie after baking while pie is still warm. 

Serve warm or cold, with or without Ice Cream.

From A Bountiful Kitchen

Recipe Notes

*Make the pie crust first so it can sit in the freezer while preparing the filling. You don't need to cover the pie crust if it sits in the freezer for under an hour. 

*The pie crust can be made ahead and covered with saran wrap and refrigerated for 1-2 days before baking. If freezing, the crust will stay frozen for up to two weeks before baking. 

*The filling is slightly sticky, but not runny. It’s not as thick as regular cookie dough.  Do not melt butter. Scrape the filling into the pie crust. 

*The pie may be prepared and stored in fridge until ready to bake up to a day before if the crust is filled with cookie dough. Make sure to cover tightly. 

*Preheat oven for at least 30 minutes before baking a refrigerated or frozen crust. 

*The pie plate should be one to one and a half inch deep. If the pie plate is deep, the filling will not fill up the pie plate!

*If you don’t want to make your own pie crust just get a premade uncooked crust.

Pumpkin Pie

3-4 single pie crusts baked and ready to use

2-1/2 cup sugar
8 heaping TBS cake flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp allspice
3 cups canned evaporated milk (2- 12 oz cans)
4 eggs
1 big can (29 oz) pumpkin

Makes 3-4 pies

1.  In a heavy bottomed pot mix spices, sugar and cake flour together.  Stir in milk and pumpkin.

2.  Cook over medium heat until thickened well.

3.  Add 4 well beaten eggs.  Cook and stir for 2 more minutes.  

Remove from heat and let cool completely.

4.  Pour in cooked pie shells.  Refrigerate.  Top with whipped cream if desired.

From Mom

Mini Apple Pies

from Stephanie's Kitchen

Apple Filling:
3 small granny smith apples, peeled and cubed
1-1/2 TBS flour
1/3 cup sugar
1/4 tsp ground cinnamon

Egg Wash:
1 egg
splash of water

Sugar for dusting top of pies

Icing:

1-1/2 cups confectioners' sugar
milk

Pie Crust:
either buy a premade one or make your own:  you will need enough for a double crust pie.  I used this recipe

1.  In a small bowl mix apples, sugar, flour, and cinnamon together until apples are coated.  Set aside.

2.  Roll pie crust to about 1/16 inch thickness.  Use a 3 inch round cookie cutter and cut circles out of dough.  You will need 2 circles for each pie.  Place half the dough circles on parchment lined cookie sheet. (You need about 32 circles)

3.  Put 1/2 TBS of apple mixture on the center of each dough circle.  Make your egg wash and use your fingertips to put egg wash around the edges of the dough circles.  Cover with another dough circle.  Press edges lightly with fingers.  Seal the edges with a fork prongs.

4.  Cover each pie with a little egg wash and sprinkle with sugar.  You can also use raw sugar.

5.  Bake in a preheated oven at 350℉ for about 15 to 20 minutes, or until tops or lightly golden.

6.  To make them extra fancy mix confectioners sugar and a little milk together and drizzle icing on warm pies.  Serve warm.

Yield about 16 pies.

Coconut Cream Pie

4-1/2 cups milk
2 cups sugar
heaping 1/2 cup cornstarch
1/2 tsp. salt
4 egg yolks
2 TBS butter
1 tsp. vanilla
1 cup coconut
*toasted coconut

1. In a heavy saucepan, add sugar, cornstarch, salt, milk, egg yolks, and butter. Cook and stir constantly over medium heat until it comes to a slow boil. When the boiling starts the mixture should thicken. Cook and stir for 2 minutes while boiling then remove from heat.

2. Add vanilla and stir to incorporate. Cover with waxed paper or plastic wrap and refrigerate to cool. Stir it every hour or so, while cooling.

3. When cooled, stir in 1 cup coconut until well mixed. Spread in 2, prebaked 9 or 10 inch pie crusts. (This time I used baked graham cracker crust (recipe below) or you can use a regular pie crust.Top with whipped cream or cool whip, and toasted coconut.*  I topped this with stable whipped cream.

*To toast coconut put in a single layer on a cookie sheet and bake at 325℉ for about 8 minutes stirring often. Watch closely so it doesn't burn.

Baked graham cracker crust:

1-1/2 cups finely crushed graham crackers (about 12-13 graham crackers processed until fine)
1/4 cup sugar
6 TBS butter, melted

1.  Mix graham cracker crumbs and sugar together.  Stir in melted butter until well combined.  Place in a 9 or 10 inch pie pan.  Bake at 350℉ for 8 minutes.  Let cool completely before filling with pie filling.

Stable Whipped Cream

from Coleen's Recipes

1 (8 oz.) package cream cheese, room temperature
1/2 cup sugar
1 tsp. vanilla extract
1/2 tsp. almond extract, optional
2 cups heavy whipping cream

1. With electric mixer beat cream cheese, sugar, and extracts together until smooth. Scrape bowl down a couple of times.

2. While beaters are going slowly add whipping cream. Continue to beat on high until stiff peaks form. Scrape bowl a couple of times while beating.

This is enough whipped cream to generously cover a 10 inch pie.  I used it to cover two 9 inch pies. It just wasn't as thick. This recipe pipes well.

White Chocolate Berry Pie

5 squares (1 oz each) white baking chocolate, divided 

2 TBS. milk 

1 (8 oz.) pkg cream cheese, softened 

1/3 cup confectioners' sugar 

1 tsp. grated orange peel 

1 cup whipping cream, whipped or use cool whip 

1 graham cracker crust ( 9 inch) 

2 cups sliced fresh strawberries or raspberries

1. In microwave or double boiler, melt four squares of chocolate with milk. Cool to room temperature. 

2. Beat cream cheese and sugar in a mixing bowl until smooth. Beat in orange peel and melted chocolate. Fold in whipped cream. 

 3. Spread into crust. 

 4. Arrange strawberries on top. Melt remaining chocolate; drizzle over berries. Refrigerate for at least 1 hour before serving. Store in the refrigerator.

from Annette

Blackberry Pie

4 cups blackberries
1/2 cup sugar
1/4 cup flour
1/4 cup tapioca
1 TBS lemon juice


double crust for 9 inch pie- I used this recipe
3 TBS butter, optional
1 TBS milk
additional sugar for sprinkling on top

1. Preheat oven to 425℉. Place one crust in bottom of pie pan. Set aside.

2. Mix blackberries, sugar, flour, tapioca, and lemon juice together. Stir until flour doesn't show white anymore.

3. Pour fruit mixture in bottom crust. Top with butter cut in tablespoons. Put top crust on. Flute edges and cut some slits in top. Brush with milk and then sprinkle with sugar.

4. Bake at 425℉ for 15 minutes. Reduce heat to 375℉ and bake for 20-25 more minutes.

5. Serve warm with vanilla ice cream.

Chocolate Mousse Pie

1 large (7 oz) milk chocolate candy bar with or without almonds
16 large marshmallows or 1-1/2 cups mini marshmallows
1/2 cup milk
1 (8 oz) container cool whip
1 graham cracker or chocolate crumb crust (9 inch)

1. In a heavy saucepan place the candy bar, marshmallows and milk. Cook over low heat, stirring constantly until chocolate is melted and mixture is smooth.

2. Remove from heat and let cool.

3. Fold in cool whip until well blended.

4. Pour into crust.

5. Refrigerate for at least 3 hours or until set up.

Fresh Peach Pie

from Adell H.


3 large peaches, sliced and coated with lime juice
2 large peaches, mashed
1 cup sugar
3 heaping TBS. cornstarch
1/2 cup water
2 TBS. butter
1 tsp. almond extract

1. Place sliced peaches in cooled pie shell.

2. In saucepan combine mashed peaches, sugar, cornstarch, and water. Cook stirring constantly until mixture thickens. (about 5-10 minutes)

3. When thickened remove from heat and add butter and almond extract. Cool slightly (for about 30 minutes). Pour over sliced peaches.

4. Chill. Top with whipped cream and serve.

This pie is best eaten as soon as chilled. It goes runny.

Never Fail Pie Crust

from Adell H.

2 cups flour
1 tsp. salt
1 cup shortening or butter flavored shortening
a little less than 1/2 cup cold water

1. Mix flour, salt and shortening with a pastry cutter to the size of corn meal.

2. Add cold water and stir with fork until it holds together. Take it in your hands and gently mold into a ball.

3. Roll out on a slightly floured surface until big enough to fit a 9 or 10 inch pie pan. Cut off extra dough.

This recipe makes enough for 1-double 9 or 10 inch pie crust.

If baking single crust put in pie pan and bake at 400℉ for about 12 minutes or until lightly browned.

If baking a double crust pie follow directions for pie.

Raspberry Cream Pie

1 can sweetened condensed milk
2/3 cup frozen raspberry lemonade concentrate, thawed
1 (8 oz.) container frozen whipped topping (cool whip)
1 cup fresh or frozen raspberries
graham cracker crust

1. In bowl mix together sweetened condensed milk and juice concentrate. When mixed well fold in whipped topping.
2. Spoon 1/2 cup raspberries into bottom of prepared graham cracker crust; top with filling.
3. Chill or freeze until set up (about 6 hours). Top with remaining raspberries just before serving.
Makes 1-8 or 9 inch pie (Picture shown doubled in 9x13 cake pan before adding raspberries on top.)