Pie Night 2016! Part 1

 

It happens every year because we love our pie! We made some good pie finds this year too! Enjoy!

Almond Butter-Chocolate Delight Pie

Ingredients:

Crust:

1 Pillsbury refrigerated pie crust, softened as directed on box

Chocolate Filling:

1/2 cup whipping cream
1 cup semisweet chocolate chips (6 oz.)
1/2 teaspoon vanilla

Almond Butter Filling:

1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1/2 cup almond butter
1 cup powdered sugar
1 container (8 oz) frozen whipped topping, thawed

Topping:

1 cup toasted coconut
1/2 cup toasted sliced almonds

Directions:

Heat oven to 450 degrees F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch pie plate.

In medium bowl, microwave whipping cream uncovered on High 30 seconds. Stir in chocolate chips and vanilla until smooth. Spread chocolate filling over bottom of baked shell. Refrigerate 30 minutes.

In large bowl, beat cream cheese, butter, almond butter, and powdered sugar with electric mixer on medium speed until smooth and fluffy. Carefully spread over chocolate filling.

Spread whipped topping over almond butter filling. Mix toasted coconut and toasted almonds. Sprinkle over whipped topping. Refrigerate about 2 hours, or until set. Cover and refrigerate any remaining pie.

Recipe Notes: Coconut can be toasted 5 to 7 minutes on ungreased small cookie sheet while oven preheats. Then almonds can be toasted 8 to 10 minutes on same cookie sheet after removing coconut.

Source: Pillsbury. You can find it here.

Notes: Oooh, this was a good pie. Plus, it was a pretty pie.

 

Root Beer Float Pie

Ingredients:

1 container (8 ounces) frozen reduced-fat whipped topping, thawed, divided
3/4 cup cold diet root beer
1/2 cup fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 graham cracker crust (9 inches)
Maraschino cherries, optional

Directions:

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.

Spread remaining whipped topping over pie. Refrigerate for at least 8 hours, or overnight.

Dollop reserved whipped topping over each serving; top with a maraschino cherry, if desired.

Yield: 8 servings.

Nutrition information: 1 piece equals 185 calories, 8 g fat, trace cholesterol, 275 mg sodium, 27 g carbohydrate, 14 g sugar, trace fiber, 1 g protein.

Source: Taste of Home, submitted by Cindy Reams, Philipsburg, Pennsylvania. You can find it here.

Notes: This was really yummy. Plus, you can't beat how light this is. Though you won't feel deprived because of how light this is. It is still satisfying.

 

Samoas Cookie Pie

Ingredients:

1/2 cup unsalted butter (1 stick), melted

1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/4 teaspoon salt, or to taste
3/4 cup semi-sweet chocolate chips, for sprinkling
1 1/2 cups sweetened shredded coconut, loosely filled, not packed
Two-third of one 14-ounce can sweetened condensed milk (about 10 ounces)
4 to 5 ounces salted caramel sauce (homemade or store bought)
3/4 cup semi-sweet chocolate chips, melted for drizzling

Directions:

Preheat oven to 350 degrees F. Spray a 9-inch pie dish with cooking spray; set aside.

In a large, microwave-safe bowl, melt butter (about 1 minute).

Let cool slightly. Add the brown sugar, vanilla, and egg. Whisk until smooth.

Add the flour and salt and stir until just combined; be careful not to overmix.

Pour batter into prepared pie dish, smoothing the top with a spatula. Bake for about 10 to 12 minutes or until edges firm up slightly and center has set slightly.

Remove pie dish from oven and evenly sprinkle 3/4 cup chocolate chips over the crust. Sprinkle the coconut evenly on top of the chocolate chips.

Evenly drizzle the sweetened condensed milk on top of the chocolate chips. Evenly drizzle the caramel sauce over the sweetened condensed milk.

Return pie to oven and bake for about 25 minutes, or until there's slight bubbling near the edge of the pie plate and the center has become more set. The cookie pie will continue to firm up more as it cools. In the last 10 minutes of baking, watch the pie carefully to avoid burning. If you are worried about the pie being underdone or the coconut burning, you can tent it lightly with aluminum foil for the last 10 minutes of baking.

Allow pie to cool in pie plate on a wire rack.

Melt the chocolate for drizzling by adding 3/4 cup chocolate chips to a small microwave-safe bowl. Heat in microwave for about 1 minute. Stir chocolate. If needed, return to microwave for another 30 seconds and stir until smooth. Repeat, if necessary.

Evenly drizzle the chocolate on top of the pie in long vertical lines, parallel to each other, spaced about 1/2-inch apart. The pie doesn't need to be completely cooled before drizzling the chocolate on top.

Allow pie to cool completely on wire rack for at least 4 hours before slicing and serving.

Store leftovers in an airtight container at room temperature for up to 5 days, or in the freezer for up to 6 months.

 

Source: Averie Cooks. You can find it here.

Notes: Who doesn't love Samoas? This was yummy stuff.

 

No-Bake Birthday Cake Cheesecake

Ingredients:

1 1/2 cups heavy cream
12 oz. cream cheese, softened
1/2 cup sugar
1 cup birthday cake mix (like Funfetti cake mix)
1 graham cracker pie crust, store-bought or homemade
Rainbow sprinkles, for decorating

Directions:
In a large bowl, using an electric hand mixer, whip heavy cream until soft peaks form.

Add softened cream cheese and sugar and stir until completely combined and no clumps remain.

Fold in birthday cake mix.

Pour mixture into prepared pie crust, smoothing over top with a rubber spatula. Top with sprinkles, cover with plastic wrap, and refrigerate until firm, at least 6 hours.

Source: Delish.com, recipe by Lindsay Funston. You can find it here.

Notes: This was also a yummy pie. You could also use a plain white cake mix instead of a cake mix with colored sprinkles in it.