#1,840: Peanut Butter Chocolate Chip Pie

Yeah, I'm super lazy, so this pie that takes 10 minutes to prep, got even easier because I used a store-bought graham cracker crust pie.  :)   This was really good...and it was so simple to make.  The hardest part is waiting for the cream cheese to soften.  

For the pie crust: (I omitted and used a 9 inch store bought pie crust)

1 1/2 cups graham cracker crumbs

1/3 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, melted

For the filling:

8 ounces cream cheese, at room temperature

1 cup creamy peanut butter

1 cup confectioners’ sugar

1 teaspoon vanilla extract

1 1/2 cups heavy cream

3/4 cup miniature chocolate chips

(I omitted this step since I used a store bought graham cracker crust) TO MAKE THE CRUST:

Preheat oven to 350°F.

Combine all the crust ingredients in a medium bowl, stirring until moistened. Press the mixture evenly on the bottom and up the sides of a 9-inch pie pan.

Bake for 10 minutes. Set aside to cool.

TO MAKE THE FILLING

Using an electric mixer on medium speed, beat the cream cheese, peanut butter, confectioners’ sugar, and vanilla until combined.

In a separate bowl, use an electric mixer with a whisk attachment to whip cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. Fold in the chocolate chips.

Pour the filling into the baked crust. Refrigerate for about 4 hours, or until set, before serving. Keep pie refrigerated.

#1,800: Whipped Chocolate and Cherry Pie

Do you know how many years ago I pinned this recipe??  FOUR!!  When I knew book club was coming up and I was looking for a recipe to make, I figured it was long over due for this recipe to be made, tried, and reviewed!  My kids watched me make this and were begging to try it, so I brought home the leftover pieces for them to try.  They raved about this recipe/pie.  Personally, I thought it was good and enjoyed it, but it wasn't the best thing I've ever eaten (I'm more of a french silk girl...the cherries (although I liked them) could have been omitted for me. LOL).  But I would definitely make this again, and I can think of a few family gatherings that this pie would probably go over well at.  

22 large marshmallows

2/3 cup milk

7 oz milk chocolate candy bar, chopped

1 container (16 ounces) frozen whipped topping, thawed and divided

1 graham cracker crust (10 inches)

1 can (21 ounces) cherry pie filling

In a large saucepan, combine the marshmallows, milk and chocolate. Cook and stir over medium-low heat until smooth. Cool completely. (This would make a very rich, but excellent hot chocolate!!)

Fold 3/4 cup whipped topping into chocolate mixture. Pour into prepared crust. Cover and refrigerate for at least 30 minutes.

Top with pie filling and remaining whipped topping. Cover and refrigerate for 8 hours or overnight. Yield: 8 servings.

#1,518: Crustless Pumpkin Pie

Here's a recipe that my friend Jaime requested I try out for her.  I had some leftover canned pumpkin in my fridge needing to get used, so I figured it was the perfect time to try it out.  

I LIKED this recipe but didn't love it. But I LOVE pumpkin pie and I definitely love the crust that is missing from this recipe. However if you don't mind the crust being gone, my guess is you will like this. 

15 oz can of pure pumpkin
12 oz can fat free evaporated skim milk
3/4 c egg substitute (or 3 egg whites)
1/2 tsp salt
3 Tbsp pumpkin pie spices
1 tsp vanilla
2/3 c splenda or sugar (I used 3 packets of stevia)

Combine all ingredients and beat until smooth. Pour into a 9" sprayed pie pan.

Bake at 400 degrees for 15 minutes, then at 325 for 45 minutes or until a knife inserted in center comes out clean. Cool completely. 

#1,424: BBQ Beef Pie Pockets

Here's what I loved about this recipe: It requires FOUR ingredients!  FOUR.  Now that is an easy main dish idea that you can throw together.  I was surprised how much my family actually enjoyed this recipe.  I think they would have liked it more if it was wrapped in a puff pastry or a crescent roll rather than pie crust since the pie crust has a sweetness to it.  BUT...regardless, they ate it and enjoyed it.  Yes I would make this again (but probably wrapped in a crescent roll instead. 

1 lbs ground beef (I use ground turkey)

1 (18 oz.) bottle BBQ sauce

1 cup shredded cheddar cheese, divided 

1 box refrigerated Pillsbury Pie Crust

Cook ground beef in a skillet until browned and cooked through. Drain out juices.  Pour BBQ sauce into pan and stir until ground beef is evenly coated.

Unroll both sheets of refrigerated pie crust dough. Cut each of the round pie crusts into quarters (or smaller if you want smaller sections). On one quarter of pie crust dough, put ¼ of ground BBQ beef. Then sprinkle on ¼ cup shredded cheese over top of the beef. Place a second quarter of pie crust dough over the top (make sure it lines up with bottom quarter) and pinch seams to seal off. You can flute the pie crust edges for a prettier look.  (I made this simpler, and cut each of the pie crust into 4 long strips.  I put the meat mixture and cheese on the bottom half, then folded the top part over the other side (like a blanket).  I just got the edges wet with some water and sealed it together).  

Repeat until you have 4 pie pockets (or more if you cut your pie crusts into smaller sections). Cut about three small slits on the tops of each pie pocket for breathing.

Bake at 425 degrees F for 25 minutes or until tops are golden brown.

#870: Ham and Corn Quiche

So I couldn't decide what to eat for dinner tonight (we were all doing our own thing since we had a late lunch) so I finally settled on making this quiche to eat for dinner AND to have for breakfast this week at school.  This is a very easy recipe to make!  I think I had it all put together and in the oven in about 5 minutes.  It took a lot longer to cook though.  I like my eggs very well done though, but the middle took a long time to set up.  The directions say to cook for about 25 minutes, but I cooked mine for about 40 minutes. 

Next time I make this I'm going to add in other veggies though.  It doesn't need it but it will only make it healthier! 

 

2 whole eggs (I used 1/2 cup of egg substitute)

3 egg whites

1/2 cup corn, drained and rinsed

1/4 chopped onion

1/2 cup non fat milk

Salt and pepper to taste

1/3 cup shredded part skim mozzarella cheese

1/2 cup diced ham (I used 3 oz of Canadian bacon, diced)

1 frozen pie crust

Preheat the oven to 375 degrees and place the frozen pie crust on the counter.

 

Spray a saute pan with cooking spray and saute the onions until they begin to become translucent. Remove from heat and let them cool.

 

In a large mixing bowl, whisk together the whole eggs, egg white, milk, salt, and pepper until frothy. Stir in the corn, ham, and cheese.

 

Pour the egg mixture into the pie crust. Bake according to the directions on the pie crust – likely 20-25 minutes until the center is firm.

My version was 27 ww+ pts for the entire pie.  That comes down to 3.5 ww+ pts per serving for 8 servings or 4.5 ww+ pts for 6 servings.

#419: Healthified Pumpkin Pie

Who doesn't love pumpkin pie?! (Okay I can think of a few people, but really nothing says Thanksgiving than Pumpkin Pie). Anyhow I love pumpkin pie, and my mom makes a weight watchers version of pumpkin pie, but it's more like a pumpkin cheesecake (still yummy though). So when I found this recipe, I was excited that it looked more like a fluffy version of pumpkin pie. And it would be a great recipe to try out on my book club group!

I did not love this crust.  It's VERY crunchy.  Pie crust should not be crunchy.  However, I loved the filling. Next time I would make this with a traditional (by that I mean store bought) pie crust instead but still use this recipe for the filling.  Mmm...w/out the crust, this was good!

Pastry (crust)
1 1/4 c all-purpose flour
1 tsp sugar
1/4 tsp salt
1/4 c vegetable oil
3-4 tbsp skim milk

Filling
3 egg whites
1/2 c sugar
1 1/2 tsp pumpkin pie spice
1/8 tsp salt
15 oz. pure canned pumpkin
12 oz. fat free evaporated milk
1/2 tsp vanilla

Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.

In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.

Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.

#180: Dark Chocolate Cream Pie

I COULD have taken a better photo, but once we started eating this, I didn't go back to take another one.

Real Chocolate + Pie = YUMMY! Oh I will definitely be making this one again!  And I am most proud that this did not have pudding as an ingredient...yes this was home made! (Not the crust though, I'm not that ambitious!)  This was very easy!  My pie crust edges broke a bit as I cut it though.  : (
**Halfway through cooking the crust, I put a ring of aluminum foil around the edges so they wouldn't burn.**

1-1/4 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk (I used skim)
3 ounces unsweetened chocolate, chopped
4 egg yolks, lightly beaten (I only had 3 on hand, so that's what I used)
3 tablespoons butter
1-1/2 teaspoons vanilla extract
1 pastry shell (9 inches), baked 


In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk and chocolate. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.  Gently stir in butter and vanilla. Spoon into pastry shell. Cool on a wire rack. Cover and chill for at least 3 hours. Yield: 8 servings.

#92: Best-Ever Apple Pie

For my first time making a pie, I think that looks pretty good!!

When my mother-in-law, sister-in-law and I were deciding what I make for Thanksgiving, my MIL said that her favorite dessert was apple pie.  Since that was preferred over pumpkin pie (who doesn't like pumpkin pie?!) I offered to make it.  I was not going to spend/waste my time making the crusts since it's so much easier to just buy the premade Pillsbury ones.  So that's exactly what I did.  For the rest of the pie though, I followed this recipe.

Once Thanksgiving got cancelled Allison and I dug into this with a fork!  No pie going to waste at this house!  I don't know if I'd call this "best-ever" but it was really good!  Allison, who doesn't like apples loved this!  I would definitely make this again.

3/4 cup granulated sugar
1/4 cup maple sugar or packed brown sugar
2 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 lb. tart cooking apples, peeled, cored, and thinly sliced (8 cups)
2 Tbsp. butter, cut up
1/4 cup whipping cream
1–2 tbsp. milk
1 Tbsp. raw sugar

In a large mixing bowl combine granulated sugar, maple sugar, flour, cinnamon, salt, and nutmeg. Add apples; toss to coat. Transfer to pastry-lined pie plate. Dot with butter and pour whipping cream over filling. Trim edge of crust even with edge of pie plate.
Cut an “x” or a design in the center of on of the pastry crusts. Place pastry over filling in pie plate. Seal and crimp edges. Cut small slits in top of crust, if desired. Brush with milk and sprinkle with raw sugar. Place pie on a foil-lined baking sheet. To prevent overbrowning, cover pie edges with foil.
Bake in a 375° oven for 40 minutes. Remove foil from edges. Bake for 25 to 30 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack. Makes 8 servings.