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Archive for the ‘Pie’ Category

banana pie plated

Yesterday was National Pie Day.

On Facebook, I asked the question “What’s your favorite pie?” and got so many yummy responses, I had to make a pie.

Captain Cavedweller loves banana cream pie, so I decided to make one for him (and I may have eaten a piece, too).

This recipe has a few steps to it, but it is easy to make.

 

Ingredients

Ingredients

Melt butter and stir in graham cracker crumbs.

Melt butter and stir in graham cracker crumbs.

Press into a pie pan and bake at 375 for about eight minutes.

Press into a pie pan and bake at 375 for about eight minutes. (Be prepared for your family to wander into the kitchen looking for cookies because the crust does create a warm cookie-like aroma as it bakes.)

Whip two cups of heavy cream with a little vanilla and sugar until peaks form. Set aside.

Whip two cups of heavy cream with a little vanilla and sugar until peaks form. Set aside.

Blend pudding mix with one cup of milk and set aside.

Blend pudding mix with one cup of milk and set aside.

Whip cream cheese until fluffy.

Whip cream cheese until fluffy.

Then mix in sweetened condensed milk and pudding.

Then mix in sweetened condensed milk and pudding.

Gently fold in half of the whipped cream.

Gently fold in half of the whipped cream.

 

Spread a thin layer of filling in the cooled pie crust.

Spread a thin layer of filling in the cooled pie crust.

Top with sliced bananas. (If you want more bananas, cut them into chunks and double the amount.)

Top with sliced bananas. (If you want more bananas, cut them into chunks and double the amount.)

Add remaining filling.

Add remaining filling.

Then top with the remaining whipped cream. Chill for at least an hour. Overnight would be even better.

Then top with the remaining whipped cream. Chill for at least an hour. Overnight would be even better.

And enjoy! We may have cut into this one before it was quite ready, but it was really tasty!

And enjoy! We may have cut into this one before it was quite ready, but it was really tasty!

Banana Cream Pie

For the Crust:

1 cup graham cracker crumbs

4 Tbsp. melted butter

2 Tbsp. sugar

1/2 tsp. cinnamon

For the Filling:

2 cups heavy cream, whipped

3 Tbsp. sugar

1 tsp. vanilla extract

1 3.4oz box instant banana cream pudding

1 cup cold milk

8 oz. cream cheese

1 14oz can sweetened condensed milk

2 ripe bananas, sliced

toasted coconut (optional)

Preheat oven to 375 degrees.

Mix the graham crackers with sugar and cinnamon then blend with the melted butter. When the crumbs are moist and you can pinch them together, they are well blended. If they still seem a little dry, add a dash of water. Press into the bottom and up the sides of a pie pan. (I cheated and melted the butter in the pie pan then mixed the crumbs with the butter directly in the pan. One less dish to wash and the pan doesn’t lose any of the butter in transfer.) Bake the crust for approximately 8 minutes then cool completely.

Using a mixer, whip the cream with sugar and vanilla until peaks form. Set aside.

Mix the pudding mix with one cup of milk and set aside.

In a large mixing bowl, beat the cream cheese until fluffy then add the pudding and sweetened condensed milk, scraping the bowl and beating until smooth. Using a spatula or spoon, gently fold in half of the whipped cream.

In the cooled crust, spread a thin layer of the filling. Top with banana slices. If you like more banana, cut into chunks rather than slices and use three or four, instead of two. Spoon in the rest of the filling then top with the remaining whipped cream.

Carefully cover with plastic wrap and chill for at least an hour (overnight is even better).

To serve, decorate the top with toasted coconut and banana chunks (or a drizzle of caramel or chocolate).

She Who Had a Very Happy Husband When He Tasted This Pie

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Drizzle on some caramel sauce and enjoy!

It’s National Pie Day!

A yummy hooray to that!

My dad always says he only likes two kinds of pie – hot and cold. So for all you pie lovers out there, here are a few of my favorite pie recipes.

I was nearly giddy at this point in the game because the crust was so easy to handle. Mine would have been in about 10 pieces or flaky messiness at this point with my old stand-by pie crust recipe.

Let’s start with a recipe for the flakiest, best pie crust.

Apple Pie Bite platedApple Pie Bites

 

slice-of-pieOld Fashioned Apple Pie

RF pie platedCream Pie

choc-rasp pie with berries up closeChocolate Raspberry Ritzy Pie

 

raspberry pie bakedRaspberry Cream Pie

Pumpkin Pie Bites

Zest a fresh lemon. As the scent fills your kitchen with a divine fragrance that makes your knees week, try not to pass out on the floor. Spouses, children and pets may find that disturbing.

Lemon Meringue Pie

orange pie finishedOrange Dream Pie (great in the summer!)

She Who Will Be Making a Pie Today

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Drizzle on some caramel sauce and enjoy!

Because my dad has never met a pie he hasn’t liked  – I’m sharing this easy pie crust recipe. It is the best ever!

Ingredients for the best pie dough ever!

Combine dry ingredients until coarse and crumbly.

After adding liquid, let the dough rest covered in the fridge for 45 minutes. Then roll out on a well-floured surface.

Ready for a pan.

I was nearly giddy at this point in the game because the crust was so easy to handle. Mine would have been in about 10 pieces of flaky messiness at this point with my old stand-by pie crust recipe.

Here’s what the bottom layer looks like with a beautiful berry filling. Did I mention we made three pies?

And the top crust goes on so easily. Yes, I am a big believer that a little butter is good and another pat or two is even better! There are no finished photos of the berry pie because Miz Sunshine grabbed it hot out of the oven and ran off to pick up little Miss Sunshine!

Vodka Pie Crust

2 1/2 cups  flour

1 tsp. salt

2 tbsp. sugar

1 1/2 sticks cold butter, cut into 1/4 inch slices

1/2 cup vegetable shortening, cut into 4 pieces

1/4 cup cold vodka

1/4 cup cold water

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble coarse crumbs ). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

If, like me, you do not have a food processor, get ready to apply some arm muscle and work the dough together with either a fork or pastry cutter until all flour is mixed in and it is crumbly.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.  Cover with plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Generously flour a clean, flat surface and your rolling pin. Divide dough in half and roll out one half, turning dough over between rolls to keep from sticking to counter or surface. Place in a pie pan and fill with favorite filling or prick with a fork and bake shell until golden brown then fill.

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Apple Pie Bites

I needed to make dessert for our monthly book club meeting and wanted something that had a taste of fall, could be easily transported, and tasted yummy.

So I decided to make my own version of Apple Pie Bites.

These scrumptious little tidbits use the same crust I make for Pecan Tassies with an apple pie filling and crumb topping.

They do take a little time to make, but nothing in the process is difficult.

And the effort is definitely worth it!

The cast of characters

The cast of characters

Start by making the crust, because it needs to chill. Combine cream cheese, butter and flour until if forms into a ball then chill for an hour (or overnight - or if you're in a huge hurry 30 minutes in the freezer).

Start by making the crust, because it needs to chill. Combine cream cheese, butter and flour until it forms into a ball then chill for an hour (or overnight. If you’re in a huge hurry 30 minutes in the freezer).

Make the crumb topping next by mixing softened butter, cinnamon, brown sugar, flour and oatmeal until crumbly. Set aside.

Make the crumb topping next by mixing softened butter, cinnamon, brown sugar, flour and oatmeal until crumbly. Set aside.

While the dough is chillin' in the fridge, peel, core and slice your apples into small pieces.

While the dough is chillin’ in the fridge, peel, core and slice your apples into small pieces.

Add cinnamon, flour and sugar to the apples and cook over medium heat in a heavy saucepan.

Add cinnamon, flour and sugar to the apples and cook over medium heat in a heavy saucepan.

It took about ten minutes for the apples to soften and the mixture to get that caramel look.

It took about ten minutes for the apples to soften and the mixture to get that caramel look.

While the apples are cooking, you can start filling your mini-cupcake cups with the chilled dough. Shape dough into calls about the size of walnuts.

While the apples are cooking, you can start filling your mini-muffin cups with the chilled dough. Shape dough into balls about the size of walnuts.

Use a tart tamper to press the dough into the cups.

Use a tart tamper to press the dough into the cups.

So they look like this when your done.

So they look like this when your done.

Using a teaspoon, spoon apple filling into cups.

Using a teaspoon, spoon apple filling into cups.

It takes just about a teaspoon to fill one.

It takes just about a teaspoon to fill one.

Then sprinkle on crumb topping. I pressed it down just a little into the cups so it stayed where I wanted it.

Then sprinkle on crumb topping. I pressed it down just a little into the cups so it stayed where I wanted it.

Bake in 350 oven for about 12 minutes, until filling bubbles and crumbly topping looks brown.

Bake in 350 oven for about 12 minutes, until filling bubbles and crumbly topping looks brown.

Drizzle with caramel sauce and devour!

Drizzle with caramel sauce and devour!

Apple Pie Bites

Crust

1/2 cup butter

1 8 oz. pkg. cream cheese

1 cup flour

Filling

3 large Granny Smith apples

1 tbsp. cinnamon

1/3 cup flour

2/3 cup sugar

Topping

1/3 cup butter

1 tsp. cinnamon

1/2 cup flour

3/4 cup quick oats

dash of salt

Caramel Sauce (optional)

Preheat oven to 350 degrees.

Crust: Soften butter and cream cheese. Combine until smooth then add in flour. Continue mixing until it forms a ball. Cover with plastic wrap and set in fridge for an hour or overnight (you can also stick it in the freezer for about 30 minutes if you are pressed for time but it works better in the fridge).

Topping: Soften butter then mix with cinnamon, dash of salt, flour and oats. Stir until crumbly. Set aside.

Filling: Peel, core and slice apples into small pieces. In a heavy saucepan, stir apples with cinnamon, sugar and flour and well coated. Cook over medium heat until apples soften and the filling looks a little like caramel. As it thickens, you’ll need to stir it more frequently. The reason for precooking the apples is because the crust cooks really fast and if you put the apples into the cups uncooked, they’ll still be crunchy when the crust is long past done.

To assemble, coat mini muffin-cups with non-stick cooking spray. Remove crust from fridge and form into balls about the size of a small walnut. Use a tart tamper (coated in flour) to push the crust into the bottom and up the sides of each cup. Fill each cup with about a teaspoon of the apple filling then top with the crumb topping, pressing it down gently.

Bake for about 12 minutes until the tops are brown and juice is bubbling. Remove and serve immediately or refrigerate until ready to use. You can also freeze these.

I served mine warm with a little caramel sauce over the top. You could also add a dollop of whipping cream or a scoop of ice cream (like dulce de leche).

She Who Loves Fall Desserts

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