Peanut Butter Chocolate Banana Pie

How amazing does this Peanut Butter Chocolate Banana Pie look! It’s a delicious mix of creamy Peanut Butter, Bananas, Vanilla Pudding and Chocolate. The recipe calls for ‘Cool Whip’ which is heavy whipping cream and gelatine.  You can get a home made substitute here

Ingredients:

• 35 vanilla wafers, finely crushed (about 1 cup)
• 1/4 cup butter, melted
• 2 oz. BAKER'S Semi-Sweet Chocolate, divided
• 1/2 cup creamy peanut butter
• 2 bananas, cut lengthwise in half, then crosswise into quarters
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 2 cups cold milk
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 2 Tbsp. PLANTERS Salted Peanuts, coarsely chopped

Directions:

• Heat oven to 350ºF.
• Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 oz. chocolate. Refrigerate.
• Microwave remaining 1-1/2 oz. chocolate and peanut butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over bananas; top with remaining COOL WHIP.
• Refrigerate 3 hours. Top with chocolate curls and nuts just before serving.

Source:  kraftrecipes.com

Caramel Apple Crisp Cheesecake

This beauty has a Graham Cracker Crust. For those that are unsure what that is, it’s a simple digestive biscuit that stars in many dessert recipes. We have a Graham Crackers recipe on our site if you prefer to make your own. The filling is made of simple ingredients that include cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla. You’ll need to allow around 20 minutes prep time and 40 minutes to bake. You will also be refrigerating overnight so be sure to allow additional time.

Ingredients:

• Graham/Oats Crust:
• ¼ cup brown sugar
• 1 cup graham cracker crumbs
• ¾ cup rolled oats
• ½ cup melted butter
• Cheesecake:
• 2 8oz package softened cream cheese
• 2 tbsp corn starch
• ¼ cup brown sugar
• ¼ cup white sugar
• ⅛ tsp ginger
• 2 tsp vanilla extract
• ½ tsp cinnamon
• Apple Crisp Topping:
• ¼ cup all purpose flour
• ¼ cup rolled oats
• ¼ cup brown sugar
• ½ tsp cinnamon
• 2 tbsp coconut oil
• 2 medium to large apple, peeled and thinly sliced
• Caramel Topping, if desired

Directions:

1. Preheat your oven to 350F.
2. In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
3. Press inside the bottom of a 9 or 10 inch springform pan.
4. Bake for 5 minutes. Remove from oven to cool.
5. Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
6. Once well combined, pour on top of your graham cracker/oat crust.
7. To start your apple layer, arrange the thinly sliced apple on top of the cheesecake in a single layer.
8. Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
9. Once it's done cooking, cool for 15 minutes, then refrigerate overnight.

Source:  cakescottage.com

Southern Pecan Pie

For Thanksgiving or Christmas, this Southern-style dessert is expected on many tables. A couple tablespoons of bourbon add Southern cheer to the pecan pie recipes.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 1/4 cup finely chopped pecans
• 4 - 5 tablespoons cold water
• 3 eggs
• 1 cup corn syrup
• 2/3 cup sugar
• 1/3 cup margarine or butter, melted
• 1 tablespoon all-purpose flour
• 2 tablespoons bourbon whiskey
• 1 teaspoon vanilla
• 1 1/2 cups pecan halves
• Whipped cream

Directions:

1. For pastry, in a bowl stir together the 1-1/4 cups of flour and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.

2. On a lightly floured surface, flatten dough with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Do not prick pastry.

3. For filling, in a mixing bowl beat eggs lightly with a rotary beater until combined. Stir in corn syrup, sugar, margarine, the 1 tablespoon flour, the bourbon, and vanilla. Mix well. Stir in the pecan halves.

4. Place pastry-lined pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool.

5. Serve with whipped cream. Cover and chill to store. 

 

Makes: 8 servings.

 

Source: recipes.com

Chocolate Chess Pie

A Southern dessert classic, this chess pie is loaded with pecans. Serve it with Texas-size dollops of whipped cream.

Ingredients:

• 1 recipe Pastry for a Single-Crust Pie
• 2 cups sugar
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon cornmeal
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 4 eggs, lightly beaten
• 1/2 cup milk
• 1/2 cup butter, melted
• 1 teaspoon vanilla
• 1 cup chopped pecans
• Whipped cream (optional)

Pastry for Single-Crust Pie:

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

Directions:

1. Preheat oven to 350 degrees F. Prepare Pastry for a Single-Crust Pie; set aside.

2. For filling, in a large bowl, combine sugar, cocoa powder, cornmeal, flour, and salt. In a medium mixing bowl, whisk together eggs, milk, butter, and vanilla. Stir egg mixture into sugar mixture until smooth. Stir in pecans.

3. Pour filling into pastry-lined pie plate. Bake about 1 hour or until filling is set and crust is golden. If crust begins to brown too fast, reduce oven temperature to 325 degrees F and cover edge of crust with foil. Cool pie on a wire rack. (Filling will fall slightly during cooling.) Chill within 2 hours. If desired, serve with whipped cream. Makes 8 to 10 servings.

 

Pastry for Single-Crust Pie:
 

1. In a medium bowl, stir together the flour and salt. Using a pastry blender, cut in the shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Sprinkle additional cold water, 1 tablespoon at a time, over mixture until all of the dough is moistened. Form the dough into a ball. On a lightly floured surface, flatten dough. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.

Make Ahead Tip:

• Cover and chill cooled pie for up to 24 hours.

Source: recipe.com

Mocha-Pecan Mud Pie

Round out your meal with a slice of decadent mocha-pecan mud pie. This dessert is so rich, your guests will never know it was lightened.

Ingredients:

• 1/2 cup chopped pecans
• Vegetable cooking spray
• 1 teaspoon sugar
• 1 pint light coffee ice cream, softened
• 1 pint light chocolate ice cream, softened
• 1 cup coarsely chopped reduced-fat cream-filled chocolate sandwich cookies, divided (about 10 cookies)
• 1 (6-ounce) ready-made chocolate crumb piecrust
• 2 tablespoons light chocolate syrup

Directions:

1. Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.
2. Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool.
3. Stir together ice cream, 3/4 cup cookie chunks, and 1/3 cup pecans; spoon into piecrust. Freeze 10 minutes. Press remaining cookie chunks and pecans evenly on top. Cover with plastic wrap, and freeze 8 hours. Drizzle individual slices evenly with chocolate syrup.
4. Note: For testing purposes only, we used Keebler Chocolate Ready Crust, Häagen-Dazs Light Coffee Ice Cream, and Häagen-Dazs Light Dutch Chocolate Ice Cream.

Chef James King, CEC, Jake's Famous Restaurant, Edisto Island, South Carolina, Southern Living
DECEMBER 2005

Mini Malted Milk French Silk Pie

Ingredients:

1. 2      boxes Pillsbury® refrigerated pie crusts, softened as directed on boxes
2. 3      oz semisweet baking chocolate
3. 1      cup butter, softened
4. 1      cup sugar
5. 1/2   cup chocolate malted milk powder
6. 1/2   teaspoon vanilla
7. 4      pasteurized eggs*
8. Sweetened whipped cream and chopped malted milk balls

Directions: 

1. 1 Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. With 4-inch round cutter, cut 7 rounds from each crust, shaping and rerolling as necessary. Firmly press each round in bottom and up side of each of 28 ungreased regular-size muffin cups. Prick with fork.
2. 2 Bake 8 to 9 minutes or until lightly browned. Cool completely, about 30 minutes.
3. 3 Meanwhile, in 1-quart saucepan, melt chocolate over low heat; cool. In small bowl, beat butter on medium speed of electric mixer until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate, malted milk powder and vanilla until well blended.
4. 4 Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Spoon into cooled baked pie crusts. Refrigerate 2 hours before serving. Garnish with whipped cream and chopped malted milk balls.

Notes:

1. These mini pies can be made in advance for parties and gatherings. Make up to a day in advance, then store in refrigerator until ready to serve. Garnish with whipped cream just before serving.
2. *Pasteurized eggs are uncooked eggs that have been heat-treated to kill bacteria that can cause food poisoning and gastrointestinal distress. Because the eggs in this recipe are not cooked, be sure to use pasteurized eggs. They can be found in the dairy case at large supermarkets.

Source: Pillsbury.com

Coconut Custard Pie

Ingredients:

1 (9 inch) Refrigerated unbaked pie crust
3 eggs, beaten
3/4 cup granulated sugar
1/4 teaspoon kosher salt
1 tablespoon vanilla extract
1 egg separated
1 1/2 cups heavy cream
1 cup milk
1/2 cup shredded coconut
1/2 teaspoon freshly grated nutmeg

Directions:

Preheat oven to 400 degrees. Separate one egg and keep yolk and white separate.

In a medium saucepan, combine the milk and heavy cream. Heat until just starting to boil – be sure to watch it because it will go from barely simmering to heavy boiling rather quickly. Remove from heat and set aside.

In a large bowl, using a hand mixer, combine the one egg yolk, the three whole eggs (beaten), sugar, salt and vanilla. Mix thoroughly.

Slowly add in the hot milk mixture continuing to beat continuously so that the egg mixture already in the bowl does not “cook”. Once the hot milk mixture is completely blended in, add in the coconut and mix well.

Place the unbaked pie crust on a cookie sheet lined with a parchment paper or foil. Brush the insides (bottom, sides and top) with the egg white to help prevent the crust from getting soggy. Carefully pour the custard mixture into the pie crust.

Bake for 35 minutes then carefully… carefully place strips of aluminum foil over the exposed crust to prevent it from getting too dark. Reduce the oven temp to 250 degrees and bake for about another 20 minutes or until the filling is just about set. It should not be liquid but definitely not solid. It should still jiggle a little.

Remove from oven and cool on rack. When pie is just about room temperature place in refrigerator and chill for at least 2 hours before serving.

Note: I add 3 drops of yellow food coloring just after I add the coconut to the hot milk mixture to make it look even more delicious!

Source: Hoosier Mama Pie Company

Chocolate Silk Pecan Pie

Ingredients:

1 refrigerated pie crust, softened as directed on package
1/3 cup granulated sugar
1/2 cup dark corn syrup
3 tablespoons butter or margarine, melted
1/8 teaspoon salt, if desired
2 eggs
1/2 cup chopped pecans
1 cup hot milk
1/4 teaspoon vanilla
1 1/3 cups semisweet chocolate chips
1 cup whipping (heavy) cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
Chocolate curls, if desired 

Directions:

Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie plate. Heat oven to 350°. Beat granulated sugar, corn syrup, butter, salt and eggs in small bowl with electric mixer on medium speed 1 minute. Stir in pecans. Pour into pie crust in pie plate. Bake 35 to 45 minutes or until center of pie is puffed and golden brown. Cool 1 hour.

Source: bettycrocker.com

Easy Lemon Pie

Ingredients:

1 (6 ounce) can frozen lemonade
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container Cool Whip or whipped cream
1 graham cracker crust (I buy this all ready made)

Directions:

Use mixer and mix all ingredients until fluffy. Pour into ready made crust. Refrigerate until firm. I let it set overnight. This can also be made with limeade too.

Top with whipped cream or Cool Whip and garnish with lemons.

Source: Food.com

Caramel Apple Pecan Pie

Ingredients:

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/4 cup finely chopped pecans
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
6 cups sliced peeled cooking apples (6 medium)
1/3 cup caramel ice cream topping
1/4 cup chopped pecans

Directions:

Heat oven to 425 degrees. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. Sprinkle 1/4 cup finely chopped pecans in bottom of crust-lined pan.

In large bowl, mix sugar, flour, cinnamon and nutmeg. Gently stir in lemon juice and apples. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits or shapes in several places in top crust. If desired, brush crust with water; sprinkle lightly with sugar.

Bake 35 to 45 minutes or until apples are tender and crust is golden brown. After 15 to 20 minutes of baking time, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.

Serve warm pie with ice cream. Drizzle with caramel topping; sprinkle with chopped pecans.

Source:  pillsbury.com