Sunday, August 28, 2016

Pie Night 2016! Part 2

 The Pie Night 2016 recipes continue!

Chocolate Chip Funny Cake Pie


Top Layer:

1/2 cup white sugar
1/4 cup (1/2 stick) butter, softened
1 egg
1/2 teaspoon vanilla
1 teaspoon baking powder
1 cup all-purpose flour
1/2 cup milk

Bottom Layer:

1/2 cup sugar
1/4 cup baking cocoa
1/3 cup hot water
1/4 teaspoon vanilla

Additional Ingredients:

9" pie crust
1/2 cup mini chocolate chips


Preheat the oven to 375 degrees F.

In a medium bowl, cream together the sugar, butter, and egg.

In a separate bowl, mix together the baking powder and flour.

Add the flour mixture to the sugar mixture alternately with milk.

Mix just until combined.

In a separate bowl, combine the sugar and cocoa. Add the hot water and vanilla and mix until combined completely.

Use a store bought single pie crust or your favorite pie crust recipe and press it into a pie plate.

Pour the chocolate mixture into the pie crust, then spoon the cake batter over the top of the chocolate. Use the back of the spoon to gently spread the batter over top. Be careful while doing this, but don't worry if it doesn't cover the whole top. It will spread as it bakes. You want the fudgy chocolate to stay on the bottom of the pie and not get mixed in.

Sprinkle the mini chocolate chips over the pie.

Bake at 375 degrees F. for 27-30 minutes, or until the cake is set.

Source: Tastes of Lizzy T's. You can find it here.

Notes: If you can't help but miss having cake--even on Pie Night--then this recipe is for you!

Chocolate Chip Cookie Cherry Cheesecake Pie


1 (16.5 oz) roll refirgerated chocolate chip cookie dough
2 pkgs. (8 oz.) cream cheese, softened
2/3 cup sugar
1 egg
2 tsp. vanilla extract
2 cans (21 oz.) Lucky Leaf Regular or Premium Cherry Fruit Filling, divided


Preheat oven to 350 degrees F.

Press cookie dough evenly into bottom and sides of a deep dish (2" deep) 9" pie plate.

Bake 12 minutes at 350 degrees F. Cool completely. While crust is cooling, prepare filling. In a large bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Stir in 1 can of cherry fruit filling.

Pour filling into cooled crust.

Bake 55-70 minutes (or until filling is set and golden brown at 350 degrees F.

Cool. Refrigerate until ready to serve. Top with remaining can of cherry fruit filling.

Source: Lucky Leaf website. We found the recipe in a mailer. You can find it here.

Notes: My mom substituted raspberry pie filling because she doesn't think enough of us like cherries. This was good, but it would have been better with the cherry pie filling as called for in the original recipe.

Raspberry Peach Pie


1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
1/4 cup cold water


4 medium peaches, peeled and sliced
1 1/3 cups sugar
5 teaspoons lemon juice
1/4 cup cornstarch
1/3 cup water
3 cups fresh raspberries


In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Roll out pastry to fit in a 9-in. pie plate.

Transfer to pie plate; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice, or pie weights.

Bake at 450 degrees F. for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.

In a large saucepan, combine the peaches, sugar, and juice. Combine cornstarch and water until smooth. Stir into peach mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Fold in raspberries. Spoon into crust.

Refrigerate for at least 4 hours or overnight. Refrigerate leftovers.

Yield: 8 servings.

Recipe Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

Nutrition information: 1 slice equals 333 calories, 8 g fat, 0 mg cholesterol, 149 mg sodium, 63 g carbohydrate, 39 g sugar, 5 g fiber, 3 g protein.

Source: Taste of Home, recipe by Jean Boelsma, Bethel, Maine. You can find it here.

Notes: Our pie ended up a lot juicier than the recipe pictured. It was still tasty though. You can also substitute a frozen 9" pie crust.

Snickerdoodle Pie


1 single unbaked pie crust
1 tablespoon raw or coarse sugar
3/4 teaspoon ground cinnamon
2 teaspoons butter, melted
1/2 cup packed brown sugar
1/4 cup butter
3 tablespoons water
2 tablespoons light corn syrup
1 1/2 teaspoons vanilla
1/4 cup butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1/4 cup powdered sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1 egg
1/2 cup milk
1 1/4 cups all-purpose flour


Preheat oven to 350 degrees F.

Roll out single pie crush and line a 9" pie plate with the crust. Crimp edges as desired.

In a bowl, combine the tablespoon of coarse or raw sugar and 1/2 teaspoon of the cinnamon. Brush the 2 teaspoons of melted butter on the bottom of the pie crust, then sprinkle 1 teaspoon of the cinnamon sugar mixture over the butter. Set aside.

In a small saucepan over medium heat, combine the brown sugar, 1/4 cup butter, water, corn syrup, and remaining 3/4 teaspoon of cinnamon. Bring to a boil, stirring to dissolve the brown sugar. Let the mixture boil for 2 minutes, then remove from the heat. Stir in 1/2 teaspoon of vanilla, and set aside.

In a mixing bowl, beat the 1/4 cup softened butter on medium speed for 30 seconds. Beat in the 1/2 cup of granulated sugar, powdered sugar, baking powder, salt, and cream of tartar. Beat in the egg and the remaining 1 teaspoon of vanilla extract. Slowly beat in the milk, just until combined. Add in the flour, and beat to combine.

Spread the cookie mixture evenly into the pie dish. Slowly pour the syrup over the top. Sprinkle with the remaining cinnamon sugar mixture.

Cover the edges of the pie with foil, and bake for 25 minutes. Remove the foil, and continue to bake until the top of the pie is puffed and golden brown, and a toothpick inserted in the middle comes out clean, about 20 more minutes. Cool for at least 30 minutes before serving. If desired, serve with cinnamon ice cream or vanilla ice cream dusted with cinnamon.

Source: Better Homes and Gardens New Cookbook, 16th Edition, found on a blog called Taste and Tell. You can find the blog post here. You can find the cookbook here.

Chocolate Banoffee Pie


One 9" pie crust, baked (or you can use a chocolate or graham cracker crumb crust)
1/2 cup good quality dark chocolate or chocolate chips
1/2 cup heavy whipping cream
1 or 2 firm, but ripe, bananas
Lemon juice for bananas
One (14 oz) can of caramel flavored condensed milk or dulce de leche
1 1/2 cups heavy whipping cream
Chocolate sprinkles, optional


Place the chocolate in a small pan along with 1/2 cup heavy whipping cream. Stir constantly over low heat until the chocolate melts and becomes a smooth, thick sauce (ganache). Remove from heat.

Slice the bananas and toss with a little lemon juice, then arrance slices on the bottom of the pie crust.

Pour the caramel flavored condensed milk or dulce de leche over the bananas.

Pour the ganache over the condensed milk, and smooth evenly. Place in fridge for at least an hour.

Whip the heavy whipping cream until stiff peaks form, but be careful not to over whip. Pipe or spoon the whipped cream over the top of the pie, leaving the center open, if desired. Decorate with sprinkles, if desired. Refrigerate leftovers.

Source: Chocolate Chocolate and More. You can find it here.

Notes: This was really good and so easy too. You could also make it without the bananas, if you prefer.

Caramel Custard Pie


Pastry for single-crust pie (9 inches)
2/3 cup packed brown sugar
4 teaspoons all-purpose flour
3 eggs
2 cups 2% milk
1/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground nutmeg


Line a 9-inch pie plate with pastry; trim and flute edges. Combine brown sugar and flour; press into pastry.

In a large bowl, combine the eggs, milk, sugar, vanilla, and salt; pour over brown sugar mixture.

Bake at 350 degrees F. for 55-60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning, if necessary. Cool on a wire rack; sprinkle with nutmeg. Refrigerate for at least 2 hours before serving.

Yield: 8 servings.

Nutrition information: 1 piece equals 277 calories, 10 g fat, 89 mg cholesterol, 201 mg sodium, 41 g carbohydrate, 28 g sugar, 0 g fiber, 6g protein.

Source: Taste of Home, recipe by Roger Clapper of Delavan, Wisconsin. You can find it here.

Notes: I'm not sure why this has such a low review on the Taste of Home website. I thought this was fantastic. My caramel was not gritty (as some people complained theirs was) and my custard was not curdled. This is a great pantry friendly pie.

Old-Fashioned Custard Pie


Pastry for single-crust pie (9 inches)
4 eggs
2 1/2 cups milk
1/2 cup sugar
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt


Unroll pastry sheet into a 9-inch pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400 degrees F.

Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans, or uncooked rice. bake on a lower oven rack 10-15 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.

In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edges with foil. Bake at 400 degrees F. for 25-30 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Yield: 6-8 servings.

Source: Taste of Home. You can find it here.

Notes: This is another recipe with surprisingly low reviews, but it it is so easy and absolutely fantastic. The confusion for many reviewers was because they didn't read the recipe carefully enough and didn't bake the pie crust prior to filling it with the custard filling--and THEN complete the baking of the pie. It's so important to read the whole recipe all the way through before you start making it!

Sugar Cream Pie


Pastry for a deep dish single-crush pie (9 inches)
1 cup sugar
1/4 cup cornstarch
2 cups 2% milk
1/2 cup butter, cubed
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon


Preheat oven to 450 degrees F. Roll out pastry to fit a 9-inch pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 inch beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with pie weights, dried beans, or uncooked rice.

Bake 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 375 degrees F.

Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake 15-20 minutes or until golden brown. Cool on a wire rack; refrigerate until chilled.

Yield: 8 servings.

 Source: Taste of Home, recipe submitted by Laura Kipper, Westfield, Indiana. You can find it here.

Notes: I used a frozen pie crust. I used a regular 9" pie crust the first time and I had way more filling than I could fit in the crust and what I did get in there overflowed. I made it again using a deep dish pie crust and it worked so much better. This pie was absolutely delicious and so, so easy!

Ladyfinger Ice Cream Cake


2 packages (3 ounces each) ladyfingers, split
3 cups vanilla ice cream, softened
1 jar (16 ounces) hot fudge ice cream topping
1 package (8 ounces) toffee bits
3 cups chocolate ice cream, softened
3 cups coffee ice cream, softened


Arrange ladyfingers around the edge and on the bottom of a 9-inch springform pan coated with cooking spray.

Spoon vanilla ice cream into prepared pan. Top with a third of the ice cream topping and toffee bits. Freeze for 20 minutes. Repeat layers, using chocolate and coffee ice creams (pan will be full). Freeze overnight or until firm.

Yield: 16 servings.

Nutrition facts: 1 slice equals 365 calories, 16 g fat, 57 mg cholesterol, 184 mg sodium, 50 g carbohydrate, 35 g sugars, 1 g fiber, 6 g protein.

Source: Taste of Home, recipe by Barbara McCalley of Allison Park, Pennsylvania. You can find it here.

Notes: I love Tiramisu and I am always on the lookout for a caffeine free version. Kroger has a Private Selection Coffee Ice Cream that is fantastic (and uses coffee extract, so it is caffeine free). I would suggest putting the coffee layer of ice cream on the bottom though because it is very strong and that would help to even out the flavors a bit.

Above: Dishonorable Mention: Fruity Pebbles No-Bake Cheesecake Pie. We made this for the kids, but it was awful. Too, too sickeningly sweet. Not sweet in a good way, just sickeningly sweet. The kids liked the looks of it, but not the taste of it. However, if you still want to brave it, you can find the recipe here.

1 comment:

  1. Of all of these, the Chocolate Banofee pie was so, so good. It was incredibly easy and stayed good for a day or two after. It would be a really easy pie to have things on hand (except bananas) and make and take to a pot luck, dinner in to shut-ins, etc. The Raspberry Peach one had such a good flavor but was way too watery. I think the peaches were a little overripe and kept making their juice. Worth experimenting on because the combination of fruit was exceptional.