Snickerdoodle Pie

Something about cold weather put me in a pie frame of mind. I could happily eat pie all year around but I always tend to really think about them with the first cold snap. It also might have been the fact that I received an email chalked full of pie recipe from All You late last week.

So put together the facts that I love pie and the fact that my best friend and I were sitting on her couch chit-chatting Friday night discussing what I’ll be bringing to the girls poker party on Saturday and I remembered that her favorite cookie is a snickerdoodle and ta-da I knew exactly what I was making.

Now, let me explain the poor photos, it isn’t the prettiest pie. Although I am certain someone could or has taken a better photo of it. Let me also explain that it doesn’t quite taste like a snicker doodle, it’s more like a chess pie with some sweetness on top. When I make it again, because despite the fact that it wasn’t spot on snickerdoodle it was really good, I’ll be baking it without the cinnamon sugar on top and instead sprinkling that over after it’s baked. I might also try to come up with some sort of sugar cookie crust. I know that seems like a lot of changes but even without them the pie actually tasted very good like I said above. I brought home half from the party and there is only one piece left as of this writing. That either means it's really good or I am a cow, heck, let's go with both.


Snickerdoodle Pie
recipe from myrecipes.com

1 frozen pie crust, thawed
1/4 teaspoon ground cinnamon
1 cup plus 1 tablespoon sugar
4 tablespoons unsalted butter, melted and cooled
1 1/2 cups buttermilk
4 large egg yolks, lightly beaten
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

Fit pie crust dough into a 9-inch pie pan and crimp edge decoratively. Place in refrigerator to chill while preparing filling.

Preheat oven to 350ºF. Set a rack in lower third of oven. Line a baking sheet with foil and set it on oven rack.

In a small bowl, stir together cinnamon and 1 Tbsp. sugar.

In a large bowl, whisk together melted butter, buttermilk, egg yolks, flour, vanilla, salt and remaining 1 cup sugar. Pour into chilled pie shell.

Sprinkle cinnamon-sugar over custard.

Set pie on preheated baking sheet and bake for 20 minutes. Without opening oven, reduce temperature to 325ºF and bake until pie is set, puffed and golden, about 20 minutes longer.

Let cool on a wire rack, then serve, or cover loosely with plastic wrap and refrigerate to serve cold.


The girls said that it had a slight lemon taste which I am assuming is from the buttermilk. It actually reminded me of a pie that Baby Cakes’ Granny makes, incidently a lemon chess pie. I really did enjoy it.

XOXO,

Chunky Monkey Pie

Oh-my-goodness this pie is divine.

As you might know my husband, aka Baby Cakes, BCakes for short, loves peanut butter so I am always finding and saving peanut butter recipes to make "one day". This pies "one day" was Friday when we had dinner guests over. It was amazing.

There is not one thing I would change about the recipe. I WILL try to make it look prettier next time but I won't be changing a thing about it other than that. This pie will be traveling with me from now on to picnics, dinners and anywhere else I can think of taking it. Yum-eeee.


Chunky Monkey Pie
recipe from Our Best Bites

1 4-serving size box of instant vanilla pudding
1 c. cold water
1 14-oz. can sweetened condensed milk
1/2 c. creamy peanut butter
2 cookie crusts. You can use anything--graham crackers, Nilla Wafers, shortbread, even Oreo.
Lots of bananas
1 pint whipping cream
1/3 c. powdered sugar
honey roasted nuts

In a medium bowl, combine pudding mix, cold water, peanut butter and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes.

In another bowl, whip 1 c. of whipping cream until soft peaks form.

Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Set aside.

Remove the pudding mix from the fridge and gently fold the whipped cream into the pudding mixture until well-combined.

Now divide the mixture between the two pie crusts.

Prepare the sweetened whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies.

Place the clear plastic shells back on the pies and allow to chill for several hours.

Sprinkle with honey roasted peanuts just before serving.


Yeah, so good,


Shared on Totally Tasty Tuesdays over at Mandy's Recipe Box.

Just Lemon Pie

Last Thanksgiving my husbands Granny made a Lemon Chess Pie that was heavenly. I asked for the recipe but haven't been given it yet. (sad face) It was creamy and sweet with a hint of lemon, mmm, amazing. This pie has crossed my mind so many times since then and I'm not to ashamed to admit. I loved this pie. I want to get my hand on the recipe for this pie. So if you know of a Lemon Chess Pie recipe that's more like chess pie with a hint of lemon instead of just lemon pie please send it my way. Okay now that that tangent is over on with this show.

My Nanny is down from Idaho for a few weeks visiting all my aunts, aka her daughters, and I invited her over to the see the new house and eat dinner with BCakes and I. It was lovely seeing her and letting her see and taste my cooking, I truly love cooking for people. To me food is how I show I care. The menu I prepared for her was Honey Glazed Chicken, Mashed Sweet Potatoes and Roasted Asparagus (I forgot to take pictures of all that, I'm sorry) and for dessert I served what was supposed to be an attempt at Lemon Chess Pie, it ended up being just like a lemon meringue pie hence the name Just Lemon Pie.

This recipe came from a little cookbook made years ago by a group of women right here in Magnolia, Texas. They create them almost every year for a fundraising event. My Grandma Lolly is one of the above said ladies. These books are chaulked full of yummy local favorites and family recipes alike and although this pie is not the exact pie I was looking for it is acutally very good. To me it tasted exactly like a lemon meringue pie only without so much meringue. It is certainly worth trying if not for the flavor then because it is so easy to make.


Just Lemon Pie

1 cup granulated sugar
4 Tablespoons butter
rind and juice of 2 large lemons
4 eggs, separated
1 pie crust, baked

Preheat the oven to 350.

Put sugar and butter into a bowl and cream until the mixture is a bit airy. Add the egg yolks into the butter mixture and mix in. Add the lemon rind and juice and again beat in. (It will look a little curdled not to worry.)

In a seprate bowl, with clean and dry beaters, mix the egg whites until stiff and then lightly fold into the butter mixture.

Pour into the baked pie shell and bake at 350 until set, about 30 minutes give or take a few.


Like I said above it is a really good pie. In the words of Nathan, my pre-teen cousin, "I would eat it again if someone put it down in front of me". Love him!

Enjoy,

Kool-Aid Pie

Because Baby Cakes and I are in the process of moving into our new house I had to find something easy to make and take to Easter this year. It didn't take very long to find something thanks to the wonderful cook over at Mommy's Kitchen. Another lady you must check out if you haven't.

Anyway this pie is creamy, smooth, flavorful and cold. They are great. I made a Strawberry and a Pineapple but my favorite is the Strawberry. There are so many options think of all the diffrent kinds of Kool-Aid.

Strawberry Kool -Aid Pie

1 - 8 ounce tub of Cool Whip Whipped Topping
1 - 14 ounce can of Sweetened Condensed Milk
1 - pack of Kool -Aid (unsweetened)
1 - 9 inch Graham Cracker Pie Crust

Add all the ingredients together and pour into a prepared graham cracker crust. Chill about 2 hours then serve.

I actually froze mine and then the day before I needed it took it out of the freezer.

I took 2 to my husbands Nanny's house and tomorrow I'll be taking 2 my to my parents house. So busy!


Yummy,

Peanut Butter Cream Pie

Okay, so anyone who knows me knows that I am sooooo not a peanut butter person but lately I have eaten so much of it. First the Fried PB&J, then Baby Cakes brought home some Reeses Peices and now this, ohhh this. Just wait. Woo-weee!

Tomorrow is the next installment of the Girls Poker Shin-dig and I held a vote between 3 different desserts, this one won 4 to 6.

Peanut Butter Cream Pie
adapted from Pioneer Women

Ingredients

Chocolate Pie Crust (Ready-Made)
1 (8 oz.) block of cream cheese, room temp.
1 cup smooth peanut butter
1 1/4 cups powdered sugar
1 (8 oz.) tub of Cool Whip*
1 (7 oz.) microwavable tub Baker's Dipping Chocolate, Milk Chocolate
handful of Reeses' Pieces candies

Directions

In a large bowl beat together peanut butter and softened cream cheese until combined, using a hand mixer. Add the powdered sugar and beat again until incorporated. Lastly, add the Cool Whip and mix until honey colored and well incorporated. Pour into, or rather scoop into, the pie crust and smooth the top with a rubber spatula.

Follow directions on Baker's Chocolate cup and melt chocolate. Pour over the peanut butter mixture and again smooth out.

Toss on a handful of Reeses' Pieces candies and chill until set, about an hour (although I did it overnight). Enjoy!


I also made Baby Cakes his very own Peanut Butter Cream Parfait...


How could I not, look at him...


I caught him while he was so diligently working away on our taxes. And since the girls poker shin-dig is no husbands allowed and I know how much he loooooves peanut butter and chocolate, well, what can I say, I heart the big lug.

To make it simply follow the directions only instead of pie crust drop a chocolate cookie in a cup/dish, a big dallop of Peanut Butter Cream, some melted chocolate and a few Reeses' Pieces.

It is soooo freakin' yummy. XOXO,


*Everytime I see or think about Cool Whip I remember the way Stewie says it on Family Guy. If you've never heard it run a search on YouTube, Michael and I call it that now. Just thought you might like to know that. (GRIN)

Brown Sugar Pie‏

So I am ever on the lookout for yummy recipes and I truly beleive I have found another keeper. Oh my goodness good and all thanks to Grace over at A Southern Grace and her grandmother for sharing it with her.

I know it seems unconventional to have an entire pie focused on brown sugar but well, just try it. I doubled this baby, which ends up being 4 pies. 3 for all the houses we are visting throughout the weekend and one to give as a gift to a dear friend of mine. Definitly worth the bit of time it takes to make them.

Ingredients

3 cups brown sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 cup margarine, melted and slightly cooled
3 eggs, beaten well
1 teaspoon vanilla
1 cup milk
2 regular frozen pie crusts

Directions

Prepare the pie crusts per package instructions.

In a large bowl, combine the brown sugar, flour and salt. Be sure to break up any clumps of brown sugar. In a smaller bowl, mix together the melted margarine, beaten eggs, vanilla, and milk; beat well. Add this wet mixture to the brown sugar mixture and blend with a handheld mixer. Pour into the pie crusts and bake at 350F for about 30 minutes, or until set (just a wee bit wobbly) in the middle. Let cool completely before slicing and serving.

Oh so yummy,

Chicken Pot Pie

I loooovvvve chicken pot pies. The swanson brand ones are my favorite. I remember being little and being so excited on the rare occasion my mom would make us all one for supper. Love them, no joke.

I kept thinking about how I could make a giant one that has the same flavors as the little ones. I found it...


Chicken Pot Pie

2 Pillsbury Pie Crusts, bottom one baked off according to directions
1 can Chicken Gravy, any brand
1 can Cubed Potatoes, drained
1 can Mixed Vegetables, or 1 cup frozen
1 large can White Meat Chicken, break up cubes with fingers
salt and pepper, to taste

Mix all ingredients together in bowl and pour into pre baked pie crust, top with other pie crust, raw. Crimp sides and cut three or four slits into top, to vent steam. Bake for 30-35 minutes at same temp. you baked off bottom crust.


It's nothing special to make but it tastes just like a Swanson. Yummy.

Chocolate Chip Cookie Pie

This is heavenly- Weight Watchers be damned!

Chocolate Chip Cookie Pie

Ingredients:
1 unbaked thawed 9-inch deep-dish pie shell
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream

Directions:
PREHEAT oven to 325° F.

BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

BAKE for 60 to 70 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream or ice cream, if desired.

Recipe from Nestle Classic Recipes, 2003


I implore you, use ice cream while it's still warm.