Tater Pie

Sweet Potato Pie with Candied Nut Cream:

2 medium sweet potatoes
12 graham crackers
5 T unsalted butter, melted
2 T granulated sugar
1, 14-ounce can sweetened condensed milk
2 large eggs
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Pinch ground cloves
1 cup heavy cream
1/2 cup chopped candied nuts or peanut brittle

Heat oven to 400. Pierce potatoes all over with fork, place on rimmed baking sheet, and bake until very tender, 50-60 minutes. Let cool, then halve and scoop out flesh.

Reduce oven to 350. In food processor, process graham crackers until fine crums form. Add butter, sugar and 1/4 teaspoon of salt and pulse until moistened. Press mixture into bottom and up the sides of a 9-inch pie plate, using a straight-sided dry measuring cup to help. Place on rimmed baking sheet and bake until dry and set, 10-12 minutes. Let cool.

Wipe out food processor and add sweet potato flesh, condensed milk, eggs, cinnamon, ginger, cloves and the remaining 1/4 teaspoon of salt and process until smooth. Pour mixture into crust and bake until set in the center, 45-55 minutes. Let cool completely.

Before serving, using an electric mixer, beat cream on medium-high until soft peaks form. Gently fold in nuts and serve with pie.

Fourth of July Pie

This recipe is so good that it deserves to be posted again. I first posted it about two years ago, and that is just too long ago. The pie is extra rich, so you will not want your pieces to be that big. Even though it has been so long since I first introduced this pie, we still have it for special occasions. It is one of my husband's favorite desserts. Enjoy and have a safe holiday!

Peanut Butter Pie:

2-8 oz. pkgs. cream cheese
1 cup sugar
2/3 cup peanut butter
2/3 cup whipped topping
14 Reese's cups, regular size **see the note below
1 chocolate crumb crust

Beat cream cheese with an electric mixer until smooth. Add the sugar and peanut butter. Mix well. Fold in the whipped topping. Chop 7 Reese's cups into quarters. Fold them into the mixture. Pour mixture into chocolate crumb crust. Quarter the remaining 7 Reese's. Sprinkle them on top of pie for garnish. Refrigerate or freeze for 4 hours. I froze mine although the recipe said to refrigerate.

**** I was unable to find a bag of regular sized Reese's cups at my local store, so I had to opt for the smaller size. They worked just fine and in fact, I think I will use the smaller ones next time as well.





This is what it looked like before I topped it with whipped cream.




This is just before I put it in the freezer.

I have linked this recipe to Mommy's Kitchen for Potluck Sunday.

There is also a link to Simply Sweet Home

Going Dutch

Dutch Apple Pie:

For the pie:

18 oz. prepared pie dough
3 lbs. apples
1/2 cup sugar
1/4 cup raisins
1 tsp. cinnamon
1 Tbsp. lemon juice

For the streusel topping:

1/2 cup light brown sugar
1/2 cup plus 2 Tbsp. all purpose flour
1/2 cup butter, chilled
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
pinch of salt
1/2 cup chopped walnuts
Whipped cream to serve

Preheat oven to 350 degrees. Grease and flour a 9 inch springform pan. On a lightly floured surface, roll out the pie dough and line the prepared pan. The dough needs to run all the way up the sides of the pan. Trim the dough by folding the excess over the rim of the pan and using the rolling pin to cut the excess. Refrigerate while preparing the apples.

Peel, core, and dice the apples. In a large bowl, combine the apples, sugar, raisins, cinnamon, and lemon juice. Mix well, and set aside.

In a food processor, combine all the streusel ingredients except the walnuts. Process to form coarse crumbs. Add the walnuts and then pulse several times to combine.

Transfer the apple mixture to the pie crust. Sprinkle the streusel over the apples. Cover the pie with foil and bake for 30 minutes. Remove the foil and bake another 30 minutes. Top with whipped cream to serve.

Simple Citrus Dessert

Easy Key Lime Pie...

1, 14-ounce can sweetened condensed milk
1, 6-ounce can frozen limeade concentrate (not thawed)
1 cup heavy cream
1, 6-ounce graham cracker pie crust
Zest of one lime

Place condensed milk, limeade concentrate and cream in bowl of an electric mixer fitted with whisk attachment. Beat until fluffy and soft peaks form. Pour filling into pie crust and smooth top. Refrigerate until chilled and loosely set, at least four hours, and up to overnight. Sprinkle pie with zest before serving.

A Bit of Pie

Frosty Toffee Bits Pie...

1, 3-ounce package softened cream cheese
2 T sugar
1/2 cup half-and-half cream
1, 8-ounce carton frozen whipped topping, thawed
1, 8-ounce package milk chocolate English toffee bits, divided
1, 9-inch graham cracker crust

In large mixing bowl, beat cream cheese and sugar together until smooth. Beat in cream until well-blended. Fold in the whipped topping and 1 cup toffee bits. Spoon mixture into crust, sprinkling top with remaining toffee bits. Cover and freeze overnight. Remove from freezer 10 minutes before serving.

American as Apple Pie

McCormick and Schmick's Deep Dish Apple Pie:

Crust:

2 cups flour
4 T sugar
1/2 tsp. sugar
10 T butter, cold and cut into small cubes
3-4 T water
1 egg yolk

Filling:

16 cups sliced apples
1 T fresh squeezed lemon juice
1 T cinnamon
6 T flour
1 1/3 cups sugar
1/4 cup water

Streusel Topping:

1 cup flour
1 cup dark brown sugar
6 T butter or margarine

Preheat oven to 300. Prepare crust by combining flour, sugar and salt, and working in the butter until mixture resembles coarse cornmeal. Add water and egg yolk and combine just enough to form a roll. Wrap in plastic wrap and refrigerate for one hour. Prepare filling by combining sliced apples with remaining ingredients and blend thoroughly. Make sure all apples are well-coated. Roll the pie dough to 18 inches in diameter for the deep dish tin. Line tin with the dough and flute the edge. Add apple mixture until it is mounded at least 2 inches in the center above the shell. Combine streusel ingredients. Sprinkle over entire service of apples. Bake at 300 for 2 1/2 hours or until well-browned. Allow to cool 1-2 hours. Gently press apples down into the pie until they are just about level with the crust. Refrigerate overnight to allow the pie time to set.

Turkey Day Dessert

This is my mom's recipe. I can't remember where she got this, but it may have been from my aunt. It is a Thanksgiving Day tradition for her to make this.

Kentucky Pecan Pie:

1 cup dark brown sugar
1 Tbsp. all purpose flour
1 cup white karo syrup
3 eggs
1 Tbsp. bourbon
1 tsp. vanilla
1/3 cup melted butter

Mix sugar and flour. Add remaining ingredients and stir. Pour into unbaked pie crust. Top with chopped pecans. Bake at 350 degrees for 45 minutes to 1 hour.

Halloween Hangover

For those of you that will wake up tomorrow wondering what to do with all the candy that you aquired from Halloween, here is a yummy idea.

Snickers Pie:

4 King sized Snickers bars-use mini's leftover from Halloween
1/2 cup creamy peanut butter
1 1/2 teaspoons half-and-half
4 cups heavy whipping cream, divided
1/2 cup sugar
1 recipe Chocolate Graham-Cracker Crust (Recipe follows)
1/2 cup confectioners' sugar
Garnish: chocolate syrup and chopped Snickers Bar

In a medium microwave-safe bowl, combine Snickers bars, peanut butter and half-and-half. Microwave on high in 30-second intervals until melted. Cool mixture for five minutes. In a medium bowl, combine 2 cups cream and sugar. Beat at high speed with an electric mixer until stiff peaks form. Fold whipped cream mixture into Snickers mixture. Pour into crust. Freeze for 4-6 hours. In a medium bowl, combine remaining 2 cups cream and confectioners' sugar. Beat at high speed with an electric mixer until stiff peaks form. Top pie with whipped cream. Drizzle with chocolate syrup and top with additional chopped candy bar, if desired.


Chocolate Graham-Cracker Crust

1 2/3 cups chocolate graham-cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
1 egg white, lightly beaten

Preheat oven to 375. In a medium bowl, combine crumbs, sugar, butter and egg white. Press crumb mixture into a 9-inch deep-dish pie plate. Bake for eight minutes. Cool completely.

Chocolate Overload

I can remember making this dessert with my grandmother when I was young. It has resurfaced some years later as a favorite in one of my cookbooks. I always think of my grandmother whenever this is mentioned. I hope you will enjoy making it with someone that you love and that it will bring you fond memories too.

Hershey Pie:

6 Hershey Bars (with or without almonds)
1 12oz. tub Cool Whip
1 graham cracker crust (I use the oreo crust)

Place thawed Cool Whip in a bowl. In a separate microwave safe bowl, melt the Hershey bars in 30 second increments until smooth. Fold the melted chocolate into the Cool Whip. Pour into crust and chill before serving.

Dinner's Best Course

This recipe has been in my family for years! I have no idea where it came from. This is so easy to make and it is great topped with vanilla ice cream.

Fudge Pie

2 squares bittersweet chocolate
2 eggs
1 stick butter
1 cup sugar
1/4 cup sifted flour

Melt chocolate and butter in double boiler. Mix flour and sugar. Beat eggs and combine with the flour and sugar. Add melted chocolate to the mixture. Pour into well greased 9 inch pie plate. Bake at 350 degrees for 30-45 minutes.

Favorite Summer Dessert

There is nothing better in the summer than strawberries. The only issue is that I buy so many of them. If you frequent them, then you know they do not last forever. One way to use them up is to make this easy, yummy pie. Hope you like it!

Strawberry Pie:

1 pie crust shell
1 quart fresh strawberries
1 cup sugar
3 Tbsp. cornstarch
1 cup water
red food coloring
1 tub cool whip

Bake and cool pie crust shell according to package directions. I use the ready to roll pie crust. Wash and hull strawberries. Mix sugar and cornstarch together in saucepan. Stir in water gradually until mixture is smooth. Cut up 1 cup of berries. Add berries to cornstarch mixture. Cook and stir over medium heat until thick and clear. Stir in a couple of drops of food coloring. Cool the mixture. Stir in remaining berries. Pour into pie shell. Chill until firm. Spread cool whip over top of pie.

PB no J

James and I found this recipe while on vacation. It is really easy to make. It is very rich, so slice small portions.

Peanut Butter Pie:

2-8 oz. pkgs. cream cheese
1 cup sugar
2/3 cup peanut butter
2/3 cup whipped topping
14 Reese's cups, regular size
1 chocolate crumb crust

Beat cream cheese with an electric mixer until smooth. Add the sugar and peanut butter. Mix well. Fold in the whipped topping. Chop 7 Reese's cups into quarters. Fold them into the mixture. Pour mixture into chocolate crumb crust. Quarter the remaining 7 Reese's. Sprinkle them on top of pie for garnish. Refrigerate or freeze for 4 hours. I froze mine although the recipe said to refrigerate.