Chocolate Angel Pie

Ingredients

For Pie

• 2 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tarter
• 1/2 cup sugar
• 1 cup chopped walnuts
• 1/2 teaspoon vanilla

For filling

• 1 package Baker's German Chocolate Baking Bar (4 oz)
• 2 cups of heavy whipping cream
• 6 tablespoons water
• 1 teaspoon vanilla

Directions
Preheat oven to 300 degrees
Beat egg whites, salt & cream of tarter until whites stands in peeks -

Add sugar gradually, beat about 3 to 5 minutes until sugar is dissolved -  

FOLD in walnuts & vanilla -

Lightly spray a pie dish with vegetable spray -

Spoon mixture into 8" pie dish, build up mixture onto the edges of dish - 

Place pie dish in the center of your oven that has been pre-heated to 300 degree's and cook for 50 to 55 minutes -

For the filling - 

In a double boiler, put the package of Baker's German Chocolate cooking bars, 6 tablespoons of water and 1 teaspoon of vanilla. Melt, stirring and keeping an eye on the chocolate. Let the chocolate cool.

Whip 2 cups of heavy whipping cream. This will take a few minutes and should look like the second picture once ready for cooled chocolate.

Fold in cooled chocolate until blended. If I have extra chocolate I will pour a little on the bottom of the pie crust for an added yum!

 

Let your pie chill in the refrigerator for 2 hours before cutting and ENJOY!

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Strawberry Pie

Ingredients

Crust1box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

3 pints (6 cups) fresh strawberries

1 cup sugar

3 tablespoons cornstarch

1/2 cup water 

4 to 5 drops red food color, if desired

Topping

1 cup sweetened whipped cream

Directions

1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
2. Meanwhile, in small bowl, crush enough strawberries to make 1 cup. In 2-quart saucepan, mix sugar and cornstarch; stir in crushed strawberries and water. Cook, stirring constantly, until mixture boils and thickens. If desired, stir in food color. Cool completely, about 30 minutes.
3. Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.
4. 
   
5. Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.

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Root Beer Float Pie

Ingredients

• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
• ¾ cup cold diet root beer
• ½ cup fat-free milk
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 graham cracker crust (9 inches)
• Maraschino cherries, optional

Directions

1. Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half of the remaining whipped topping. Spread into graham cracker crust.
2. Spread remaining whipped topping over pie. Refrigerate for at least 8 hours or overnight.
3. Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.

Yield: 8 servings

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Sugar Cream Pie with Cinnamon Bun Crust

To make pie crust

• 1 1⁄2 boxed pie crusts (total of 3 sheets)
• 6 tablespoons butter (melted)
• 3⁄4 cup brown sugar
• 3 teaspoons cinnamon
• 1 teaspoon vanilla extract

To make pie filling

• 3⁄4 cup sugar
• 1 tablespoon flour
• 1 teaspoon cinnamon
• 1 pinch salt
• 1 large egg
• 2 tablespoons butter (melted)
• 1 teaspoon vanilla extract
• 1 cup milk
• 1⁄2 cup heavy cream

Directions

1. To make pie crust, combine the 2 pie crust dough and roll it out into a slab shape.
2. In a bowl, add melted butter, brown sugar, cinnamon, and vanilla extract; mix well.
3. Spread the mixture evenly over the slab-shaped dough; make sure to save 1/3 of the mixture (for the top crust layer).
4. Roll the dough, and cut into small cinnamon roll-looking circles.
5. Gently flatten the cinnamon roll discs with a rolling pin.
6. Place the cinnamon rolls over the bottom and sides of a 9" diameter pie baking pan and cinch the outer edges with your fingers and press the edge of a fork down around the perimeter.
7. Repeat making the mini cinnamon roll (flattened) discs to be used for the top layer of the pie.
8. Make pie filling.
9. After the filling is made and poured into the pie pan, bake at 400 F for 30-40 mins; note to cover the pie with aluminum foil for the final 15 mins to prevent the crust from burning.
10. On another baking sheet lined with wax paper, lay out the other set of cinnamon rolls and bake at 350 F for 15-20 mins.
11. Cover the pie with the baked cinnamon roll discs.
12. To make pie filling, combine sugar, flour, cinnamon, salt; mix well.
13. Add egg and melted butter; mix well.
14. Add vanilla extract, milk and heavy cream; mix well.
15. Pour the filling into the pie pan that has been lined with the cinnamon roll crust.

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Chicken Pot Pie

Prep time 25 minutes
Total time 1 hr 5 minutes

Ingredients
Crust

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

• 1/3 cup butter or margarine
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups Progresso® chicken broth (from 32-oz carton) 1/2 cup milk 2 1/2 cups shredded cooked chicken or turkey 
• 2 cups your favorite vegetables (I like to use carrots, celery and a small potato.

Directions

1. Preheat oven to 425 degrees F
2. Place one of the crusts in the bottom of a pie pan and prick with a fork. I like to slightly bake the bottom crust before filling the pie so it isn't soggy. Just bake for 5-6 minutes at 425 degrees.
3. In a pot, combine the raw chicken, carrots, peas, celery. Add the carton of chicken broth to cover and boil for 15 minutes. Remove from heat, drain (reserving 1 3/4 cups chicken broth for filling) and set aside.
4. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture. Here you can add more chicken broth if you like depending how runny you want your filling.
5. Place the chicken filling in bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
6. Bake in the preheated oven for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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Easy Banana Cream Pie

INGREDIENTS

• Pillsbury Ready Made Pie Crust
• 1 box Banana Cream Pudding (3.4 oz)
• 1 3/4 cup Milk
• 8 oz Cool Whip
• 3 Bananas

DIRECTIONS

1. Preheat oven to 400.
2. Partially bake crust for 10-15 minutes until golden brown.
3. Allow to cool.
4. Slice 2 bananas and layer in bottom of crust.
5. Combine milk and pudding mix and whisk until thickened (about 2 minutes).
6. Fold in 2/3 of whipped topping.
7. Transfer to pie crust and chill for at least one hour.
8. Slice last banana.
9. Top with remain whipped topping and garnish with banana slices.

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German Chocolate Pie!

Ingredients

Pastry for single-crust pie (9 inches)

FILLING:

• 4 ounces German sweet chocolate, chopped
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1-1/2 cups whole milk
• 2 egg yolks

TOPPING:

• 2/3 cup evaporated milk
• 1/2 cup sugar
• 1/4 cup butter, cubed
• 1 egg, lightly beaten
• 1-1/3 cups flaked coconut, toasted
• 1/2 cup chopped pecans, toasted

Directions

1. Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
2. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 25 minutes. Remove foil and weights; bake 4-6 minutes longer or until golden brown. Cool on a wire rack.
3. For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in vanilla. In a small heavy saucepan, mix sugar and cornstarch. Whisk in whole milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
4. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate mixture. Pour into crust.
5. For topping, in a small saucepan, combine evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from heat.
6. In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly.
7. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in coconut and pecans. Pour over filling.
8. Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours. Yield: 8 servings.
9. Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

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Peanut Butter Cup Cheesecake

My son is very allergic to peanuts. We served something like this pie when he was about 1 1/2 years old. He went around the table to every person saying "this pie ewwy" We all just laughed, but I think he was telling us something. After he got violently sick a few times, we figured it out and no more peanuts for that boy!

YIELD: 16 to 20 servings

PREP TIME: 25 minutes

COOK TIME: 1 hour 10 minutes

TOTAL TIME: 5 hours 35 minutes

ingredients:

For the crust:
30 (1-15.35 ounce package) Oreo cookies
6 tablespoons butter, melted

For the cheesecake filling:
32 ounces cream cheese, at room temperature
5 large eggs
1 1/2 cups lightly packed light brown sugar
1 cup creamy peanut butter
1/2 cup heavy cream
1 teaspoon vanilla
8 ounces Reese’s minis

For the topping:
1 cup semisweet chocolate chips
1/2 cup heavy cream
8 ounces Reese’s minis

Directions:

For the crust:
Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch spring form pan. Bake for 10 minutes. Place on a wire rack to cool.

For the filling:
In the bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs, one at a time, beating until smooth. Add in the sugar, peanut butter, cream, and vanilla and beat until combined. Be careful not to over beat. Stir in the Reese’s.

Pour the batter into the cooled crust. Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.

For the topping:
Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over the cheesecake, allowing to drip down the sides. Sprinkle the Reese’s over the cheesecake.

Serve or cover and store in the fridge for up to 2 days.

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Chocolate-Cherry Ice Cream Pie with Hot Fudge Sauce

Ingredients

Sauce

• 1 cup whipping cream
• 12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Crust and filling

• 30 chocolate wafer cookies (about 7 ounces), broken into pieces
• 5 tablespoons unsalted butter, cut into 1/2-inch cubes
• 3/4 pound fresh Bing cherries, pitted, coarsely chopped
• 1/4 cup sugar
• 1 tablespoon brandy (optional)
• 1/8 teaspoon almond extract
• 1 quart purchased vanilla ice cream, slightly softened
• 1/2 cup (about 3 ounces) miniature semisweet chocolate chips

Directions

For sauce

Bring whipping cream to simmer in heavy medium saucepan; remove from heat. Add chopped chocolate; whisk until smooth.

For crust and filling

1. Preheat oven to 350°F. Grind cookies in processor until coarse crumbs form. Add butter and blend until crumbs cling together and are evenly moistened. Press crumb mixture over bottom and up sides of 9-inch-diameter glass pie dish.
2. Bake crust until slightly puffed and darker, about 10 minutes. Cool crust on rack. Combine cherries, sugar and brandy, if desired, in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Reduce heat; simmer until thick syrup forms, stirring often, about 10 minutes. Remove from heat. Mix in almond extract. Cool to room temperature.
3. Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream mixture into prepared crust. Cover pie and freeze. (Sauce and pie can be prepared 3 days ahead. Cover and refrigerate sauce. Keep pie frozen.)

Re-warm sauce over low heat. Cut pie into wedges; serve with sauce.

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Pie crust ideas

Crimped Edge

To make a crimped edge, line pie plate with dough. Trim overhang to 1 inch. Using the thumb and forefinger of one hand, push with thumb of other hand, crimping; continue around crust.

Braided Edge

Make a braided edge by cutting 12-inch-long, 1/4-inch-thick strips of dough and braiding them together. Brush the edge of the crust or the bottom of the braids with water; secure. Trim braids equal to circumference.

Cut-Out Shapes

Use cookie and aspic cutters to make designs out of spare dough; then attach them with water.

Honeycomb Pattern

For a honeycomb pattern, cut out circles in the top crust with a round aspic cutter. Fold the bottom crust over the top, and seal.

Lattice Top

To make a lattice, roll out dough into a 12-inch square; using a fluted pastry wheel, cut the square into 1/2- to 3/4-inch-wide strips. Lay strips, spaced 1 inch apart, across the filling. Fold back every other strip almost to the edge; then, at the folds, place a new strip perpendicular to the first ones. Return the folded strips so they overlap the new strip. Fold back the the other set of strips, stopping about 1 inch away from the first perpendicular strip; arrange another perpendicular strip at the folds. Continue until the lattice has been formed. Trim the overhanging strips so they are flush with the pie plate's edge. Using a fork, seal the strips to the edge.

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Cinnamon Roll Apple Pie

Ingredients

• 1 14.5-ounce box refrigerated pie dough
• All-purpose flour, for dusting
• 2 tablespoons unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1 1/8 teaspoons ground cinnamon
• 5 assorted apples, such as McIntosh, Granny Smith and Pink Lady (about 2 pounds)
• Juice of 1 lemon
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten
• 2/3 cup confectioners' sugar
• 2 tablespoons milk, plus more if needed

Directions

1. Place a baking sheet in the oven and preheat to 400 degrees F. Line a 9-inch pie plate with 1 piece of dough; refrigerate until ready to assemble.
2. Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface and spread the butter evenly on top. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl; sprinkle evenly over the butter, then gently press with your fingers to help the mixture adhere. Roll the pie dough into a tight log. Trim and discard about 1 1/2 inches from both ends; cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces cut-side down in a snug circle on floured parchment paper. Lightly dust with more flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet and refrigerate until ready to assemble the pie.
3. Peel and thinly slice the apples. Toss with the lemon juice, vanilla and the remaining 1/4 cup granulated sugar and 1/8 teaspoon cinnamon in a large bowl. Transfer to the dough-lined pie plate; invert the cinnamon-roll crust on top and peel off the parchment (it's OK if the individual rounds separate a bit in the process). Pinch the crusts together; fold the overhanging dough under itself and crimp as desired. Brush with the beaten egg.
4. Set the pie on the hot baking sheet in the oven; bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly.

Optional: Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie.

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Choose a fruit mini pies

Ingredients

15-oz. package Pillsbury All Ready Pie Crust

21-oz. can Cherry, Blueberry or Apple fruit pie filling

1 teaspoon flour

Sugar

Directions

Allow 1 crust pouch to stand at room temperature for 15 to 20 minutes. 

Spoon 1/2 cup pie filling into each of six 6-ounce custard cups. Unfold pie crust, peel off top plastic sheet. Press out fold lines; sprinkle flour over crust. Place crust, floured side down, on cutting board or pasty cloth; peel off remaining plastic sheet. Using 3 1/2 inch cookie cutter, cut circles from crust. For decorative edge, dip fork tines in flour/ press tines into edges of dough. Place over pie filling. Cut slits (or cut out hearts as shown) on top. Sprinkle with sugar. Place custard cups in 15 x 10 x 1 inch baking pan.

Bake at 450 degrees for 20 to 25 minutes or until golden brown. Serve warm. Makes 6 mini pies.

Extra tip: If desired, 1/2 teaspoon almond extract can be added to the cherry pie filling or 1/2 teaspoon of cinnamon can be added to the blueberry or apple pie filling. 

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