Caramel Pecan Delight

 


Makes 2 pies....this cool and creamy pie is a perfect summer dessert!

Ingredients

• 2 cups rough chopped pecans
• 2 cups flaked coconut( optional)
• 1 stick butter
• 8 oz cream cheese, softened
• 14 oz can condensed milk
• 16 oz cool whip
• 1 jar caramel ice cream topping
• 2 graham cracker crusts ( store bought)

Instructions

1. In a skillet, lightly brown the pecans and coconut in the butter. Set aside to cool.
2. With an electric mixer, blend the cream cheese, condensed milk and cool whip.
3. Divide evenly between two pie crusts.
4. Top each pie with the pecan and coconut mixture
5. Drizzle the entire jar of caramel topping over the tops of both pies.
6. Refrigerate or freeze for at least 3 to 4 hours.The pies cut best if they are frozen.
7. Top with extra cool whip if desired.

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Chicken Pot Pie

Ingredients

• 1 pound skinless, boneless chicken breast halves – cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• ½ cup sliced celery
• ⅓ cup butter
• ⅓ cup chopped onion
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon celery seed
• 1¾ cups chicken broth
• ⅔ cup milk
• 2 (9 inch) unbaked pie crusts

Instructions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. 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 set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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Fried Pecan Pies

Ingredients:

1 cup Granulated Sugar
1 cup Dark Brown Sugar
1/2 cup Water
1 tablespoon White Vinegar
1 teaspoon Salt
4 tablespoons Unsalted Butter
1 teaspoon Vanilla
1 Egg (Room Temperature)
3 cups chopped Pecans
1 Premade Pie Crust
Cinnamon Sugar (to garnish)

For the Bourbon Cream: (optional)
1 cup Heavy Cream
1/4 cup Granulated Sugar
1 tablespoon Bourbon



Directions:

Combine the granulated and dark brown sugar in a medium sauce pot.
Add the water to cover the sugar and stir to combine.
Add the vinegar and salt and cook over medium heat.
Using a candy thermometer, cook until the mixture reaches "soft ball" stage, about 235 degrees F.
Remove pan from heat and stir in butter and vanilla.
Once mixture has cooled for about 5 minutes whisk stir in the egg immediately followed by the chopped pecans.
Pour into a bowl and allow to chill in the fridge for 30 minutes.
Roll out pie crust to 1/8-inch thick on a floured surface.
Cut 2 1/2 inch circles out of the dough.
Place 2 teaspoons of filling in the center of half of the dough circles and dampen the edges with water.
Place another circle of dough on top and seal the edges with the tines of a fork. Using a sharp paring knife, cut 2 to 3 small vents in the top of each pie.
Chill the pies in the fridge for 30 minutes before frying.
Heat oil to 350 F in a high-sided cast iron pan.
Place a few pies into the heated oil and allow to cook for 3 to 5 minutes, flipping once , or until golden brown.
Using a spider, or large metal slotted spoon, remove pies from the oil and place on a paper towel lined plate.
Immediately sprinkle with cinnamon sugar.
Serve pies with Bourbon Cream Sauce. (optional)

For the Bourbon Cream:
In a large bowl, whisk cream until frothy.
Begin to sprinkle in sugar while continuing to whisk.
Once all the sugar is incorporated and cream reaches a medium-stiff peak, whisk in the bourbon.
Adjust sugar and bourbon to taste.






I saw this recipe on The Chew and it looked amazing.
http://abc.go.com/shows/the-chew/recipes/Fried-Pecan-Pie-Carla-Hall

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Harvest Fruit & Nut Pie

Ingredients:

4 Granny Smith apples, cored, peeled and sliced

1 c. cranberries

1/2 c. pineapple chunks

1/2 c. chopped walnuts

1 c. sugar

2/3 c. brown sugar, packed

1/4 c. all-purpose flour

1 t. cinnamon

1/4 t. nutmeg

4 9-inch deep-dish pie crusts

3 T. butter

Directions:

Mix together apples, cranberries, pineapple, walnuts and sugar. 

Sift together brown sugar, flour, cinnamon and nutmeg; add to apple mixture. 

Arrange 2 pie crusts in two 9" pie plates. 

Divide mixture equally between pie crusts; dot each with butter and cover with top pie crust, crimping to seal. 

Bake at 400 degrees for 45 minutes. 

Makes 2 pies.

See what's on SALE at Gooseberry Patch this week!

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Impossible Pie

All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut cream pie.

Ingredients:

2 cups milk

1 cup shredded coconut

4 eggs

1 teaspoon vanilla extract

1/2 cup all purpose flour

8 Tablespoon butter

3/4 cup sugar

1/4 teaspoon ground nutmeg

Directions:

 
Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well.
Pour into a greased and floured pie plate. Sprinkle nutmeg on top.
Bake at 350 degrees for 45 minutes.

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Candy Apple Pie

Candy Apple Pie

Crust:

1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
3/4 cup caramel ice cream topping
1 cup chopped pecans



Apple Filling:

5 Granny Smith apples (peeled, cored, sliced very thin)
5 tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
Cream Cheese Topping:
8 oz. cream cheese
1 teaspoon vanilla
1 egg
1 tablespoon lemon juice
1/4 cup sugar
Topping:
3/4 cup heavy cream, whipped
2 tablespoons sugar
1/2 cup caramel ice cream topping
1/4 cup chopped pecans



1. Preheat oven to 375 degrees F.

2. In a medium bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10-inch pie plate and up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.

3. In a large (12-inch) skilet over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven to 350 degrees F.

4. In a medium bowl, using a hand-held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes.

5. Top with whipped cream, caramel and pecans, and swirl with a knife. Slice and serve.



http://www.thekitchn.com/-best-pie-bakeoff-2008-entry-1-10-69632

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Chocolate Cheesecake Waffle Pie

Prep Time: 15-20 minutes
Bake Time: 14 minutes
Yields: 4 waffles (1 Waffle Pie)

Ingredients:

Waffle

6 oz semi-sweet chocolate chips (melted)
8 oz cream cheese (softened)
1/2 cup sugar
2 eggs
tsp vanilla extract
1/4 cup water
tbsp coffee grinds
pinch salt
1/2 box yellow cake mix
(or 1/2 your fave YC mix recipe)

Oreo Pie Crust

Whipped Chocolate Icing

2 handfuls semi-sweet chocolate chips
(1/2 chopped)
2 cups heavy whipping cream
1 cup confectioners sugar
tbsp unsweetened cocoa powder


Directions:
Mix sugar and cream cheese until smooth and creamy
Add eggs one at a time
mix coffee grinds, water, vanilla extract, and salt in a microwave safe bowl and heat in the microwave for 1 minute. Use a strainer to remove grinds and add to cream cheese mix
Slowly add in cake mix until mixed well
Add melted chocolate until mixed well
Spray the waffle iron
Fill the waffle iron, close, and let cook for 3 1/2 minutes on medium
Prepare the icing by whipping all ingredients together (with chopped chocolate, save other half for garnish) until you get stiff peaks
Stack the waffles in the oreo cookie pie crust putting a layer of whipped icing in between each waffle.
Spread icing around sides, fill in the gap with more icing, and add a little on top
Let set in the fridge for at least 30 minutes before serving

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Peaches and Cream Pie

3/4 cup granulated sugar
1/2 cup all-purpose flour
1 unbaked 9-inch pie shell
2 cups sliced fresh, frozen (defrosted), or canned peaches
1 cup whipping cream


Mix sugar and flour together and sprinkle 1/3 of mixture into pie shell. Add peaches and sprinkle with the remaining sugar-flour mixture. Pour cream over top. Move peaches around a bit with a fork so that the cream completely covers the peaches. Bake in preheated 350-degree oven for 45 minutes. Serve hot or cool on a rack. Yield 6 to 8 servings.

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FUDGE TOPPED PEANUT BUTTER PIE

1 GRAHAM CRACKER PIE CRUST ( 6 OZ )
1 PKG ( 4 SERVING SIZE ) VANILLA INSTANT PUDDING AND PIE FILLING MIX
1 CONTAINER ( 8 OZ ) SOUR CREAM
1/4 CUP MILK
1 PKG PEANUT BUTTER CHIPS, DIVIDED
2 TBS VEGETABLE OIL
1 JAR ( 12 OZ ) CHOCOLATE FUDGE TOPPING

WHISK TOGETHER PUDDING MIX, SOUR CREAM AND MILK IN MEDIUM BOWL; SET ASIDE. PLACE 1 1/3 CUPS PEANUT BUTTER CHIPS AND OIL IN MICROWAVE ON HIGH 45 SECONDS OR UNTIL SMOOTH. USING HAND MIXER, GRADUALLY ADD TO PUDDING MIXTURE; SPREAD EVENLY INTO CRUST. SPREAD CHOCOLATE FUDGE TOPPING OVER PIE; COVER AND REFRIGERATE 3 HOURS. PRIOR TO SERVING, TOP WITH REMAINING PEANUT BUTTER CHIPS. MAKES 8 SERVINGS.

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Tipsy Island Pie

3/4 cup sugar
2 tbsp. flour
1/4 tsp. salt

In another bowl, fold the following together lightly:
1 egg slightly beaten
1 cup sour cream
1 tsp. vanilla
1 12 1/2-ounce crushed pineapple
3 medium bananas thinly sliced
1 tbsp. light rum
Add the sifted sugar, flour and salt to the mixture lightly folding to make a light batter. Bake batter in 9-inch pie plate in 450 degree oven for 10 minutes.

Coconut Topping:
1/2 cup flour
1/4 cup brown sugar
1 cup shredded coconut
3 tbsp. butter (cut butter into flour, brown sugar and coconut)

Reduce oven heat to 350 degrees. Remove pie from oven and sprinkle coconut toping mixture evenly over pie. Continue baking for additional 40 minutes, or until knife inserted in middle of pie comes out clean. Cool pie until serving time. Serve with whipped cream.

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