Frozen Lemonade Pie

This post is sponsored by my friends at Hy-Vee, but all opinions are my own! 

This Frozen Lemonade Pie might be THE pie of the summer. It has a perfect graham cracker crust and just the right tartness from the lemonade.

Easy Pecan Pie

Most bloggers plan out their recipes/blog posts so they are posted before said recipes key events. I've never been really good at that. But I guess you can say I'm wayyyy ahead of my self come Thanksgiving.

I've shared a version of this recipe with chocolate chips added but sometimes you just can't beat a classic. Plus this pie is super easy.

And you know what? You don't really have to wait until Thanksgiving to enjoy this pie. I'm pretty sure it's delicious anytime you make it!

Chocolate Pecan Pie (aka Dixie Pie)

Ginny and I are taking on Thanksgiving this week. We almost always have pecan pie and pumpkin pie at our Thanksgiving celebrations, but this year I'm going to take this Dixie Pie. Hopefully the fam is okay with the little change. I'll report back.

And yes, it's good. I promise. But if chocolate isn't your thing, just leave it out and you'll still have the best (and easiest) pecan pie! But believe me you'll want the chocolate chips.

It was last year when I tried a Tippins Pie called the Dixie Pie. I bought it for my dad, I think it was his birthday or fathers day. He's a pretty big dessert guy and I knew the uniqueness of pecan pie with chocolate would pique his interest. Plus, it was a good excuse for me to try it.

It was delicious and I've wanted to recreate it since. After reviewing some of my cookbooks and the web, I found it really was just a basic pecan pie with chocolate chips added. I already have a family pecan pie recipe that I KNOW is perfect so I decided to give it a go.

Just like the Tippin pie, it did not disappoint. The chocolate kinda floats up while baking so you end up with top layer of pecans, then chocolate, then the gooey goodness that makes pecan pie. Jake and I love pecan pie cold but it was just as taste warm.

Also, can we take a minute to admire my new pie carrier. It's by Vonny and might be the coolest thing I own. This was a gift from my sister-in-law for helping her organizer her kitchen. Funny story - I called Jacob and told him about my new pie carrier. He said, no joke, "Let me guess, it has polka dots and it multi-color." He kinda knows me, and so does Jill.

Chocolate Pecan Pie (aka Dixie Pie)

1 pre-made pie crust (My go-to is the Pillsbury Refrigerated Pie Crust.)
1/2 cup (heaping) semi-sweet chocolate chips*
3 eggs
2/3 cup sugar
1/2 teaspoon salt
1/3 cup butter, melted
1 cup light corn syrup
1 cup pecan halves or broken pieces
1 teaspoon vanilla extract

Preheat oven to 375 degrees. Prepare pie crust according to package directions. Use a fork to poke the base of the pie crust. Sprinkle base with the chocolate chips. Set aside.

In a medium bowl, combine eggs, sugar, salt, melted butter, and syrup. Stir in pecans and vanilla extract. Pour mixture into the prepared pie crust.

Bake 40-50 minutes or until filling is set (or, doesn't jiggle too much when you move the pie plate around) and the crust is golden brown.

Cool pie before serving. Serve with vanilla ice cream or whipped topping.

(I like my pecan pie cold, so I usually keep in the refrigerator and serve cold.)

*If chocolate chips aren't your thing, simply leave them out and proceed with directions and you'll have a classic 'delicious' pecan pie.

Source: My sister-in-law, Jill King

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I love Ginny's outfit! The colors are so perfect. Here are the details.

Easy Caramel Apple Pie

  

Boy, do I have a treat for you! My sweet friend Dawn of Joyful Scribblings is here and she made us pie. Apple pie is my favorite so she couldn't have picked a better recipe. Make sure to check out Dawn's blog; she posts some amazing recipes, home decorating ideas, some of the coolest party ideas, and so much more. Thanks to Dawn for guest posting for me! 

I'm honored Chelsea asked me to write a guest post for her this week. We met at a Kansas City Blogger's Cookie Exchange and I was the lucky recipient of some of her Christmas cookies. She is a very warm and welcoming person and a great person to collaborate with on blog projects. We worked together on a Lazy Days and BBQ series and I hope we have the opportunity to put together another blog series soon. I love to share recipes and my favorite finds on my blog Joyful Scribblings. I've collected some of my apple recipes to share with you today.

No Bake Peanut Butter Cheesecake with Chocolate Ganache and Waffle Cone Crust

I know, it's kind of a long title, but I couldn't really shorten it. I had leftover waffle cone bowls from my first batch of ice cream and I figured it couldn't hurt anyone to fill them with cheesecake. After I did that, it just didn't look 'finished' so I topped it with ganache.

Done.

This is the creamiest and richest no bake cheesecake. The cheesecake bowl is the perfect size to share with your hubby or another loved one. If waffle cones aren't your thing (you're weird, but that's okay) you could put the filling in a graham cracker crust instead.

No Bake Peanut Butter Cheesecake with Chocolate Ganache and Waffle Cone Crust

Cheesecake
1 cup whipping cream
1 1/2 cups powdered sugar
1 cup peanut butter
8 ounces cream cheese, softened

Ganache
1/2 cup whipping cream
5 or 6 ounces semi-sweet or dark chocolate, chopped

Crust
Waffle Cone Bowls or a 9 inch regular or chocolate graham cracker crust*

In a mixing bowl, beat whipping cream, gradually increasing speed. Once it is stiff and forming soft peaks, blend in powdered sugar, a half cup at a time. Add the peanut butter and combine. Add the cream cheese and mix until all combined. Scoop the batter into the waffle cone bowls or crust, smooth, and place in refrigerator while you make the gananche.

Place chopped chocolate in a heat-proof dish and set aside. Place whipping cream in a small sauce pan. Whisk constantly until it starts to boil. Remove from heat and pour over chocolate. Stir until smooth. Allow ganache to set for 5 minutes to cool a bit.

Remove pie(s) from the refrigerator and top with ganache. Put back in the refrigerator for a few hours to firm up before serving.

*I recommend serving the same day if using the waffle cone bowls; the crust does soften after a few days. It's still good, but doesn't have that crunch.

Adapted from Coordinately Yours, by Julie Blanner

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Need more cheesecake? Try these...

Chocolate Cheesecake Cake

Classic New York Style Cheesecake

Pumpkin Cheesecake

No Bake Chocolate Cheesecake

Classic Banana Cream Pie

Here's how it went down.

Me: Crap, these banana's are brown. I guess I'll make some bread.
Jacob: You should make banana cream pie. I like banana cream pie.
Me: Okay.

Ya, I don't take much convincing when it comes to trying new recipes. The one problem: Banana Cream Pie using yellow bananas so I still am stuck with brown nanners.

But this pie. Amazing! I've never made a cream pie or even a meringue so I really had fun. I kinda felt like I was on The American Baking Competition not really knowing how it would turn out. Super fun!

Classic Banana Cream Pie

Pie
2 1/2 cups whole milk
1/4 cup heavy cream
2 egg yolks
2/3 cup sugar
4 tablespoons cornstarch
2 teaspoons vanilla extract
2 tablespoons butter, room temp
1 or 2 yellow bananas, thinly sliced (not over ripe)
9 inch pie shelled, baked and cooled

Meringue
1 tablespoon Meringue Powder (I used Wilton brand.)
1/4 cup cold water
1/3 cup granulated sugar

Prepare pie crust according to package directions but make sure to prick the bottom and sides of the unbaked crust with a fork prior to baking. Bake crust until golden brown and then set aside to cool.

Whisk together the milk, cream, and egg yolks in a small bowl.

In a saucepan, combine the sugar and the cornstarch. Whisk in the milk mixture and cook over medium heat, stirring constantly for 5 minutes.

Allow mixture to come to a boil, about 5 more minutes. Boil and stir the mixture for one minute. It will start to thicken up like pudding. Remove saucepan from heat and stir in the vanilla extract and butter. Set pan aside to cool slightly.

Slice bananas and place in the baked pie crust. Pour filling into crust and spread around evenly.

Next, prepare the meringue topping. In a large bowl, combine meringue powder, water and 3 tablespoons plus 1 teaspoon of the sugar. Whip at high speed for 5 minutes. Gradually add the rest of the sugar and whip at high speed for 5 more minutes until meringue is stiff and dry.

Spread meringue all over the top of the pie.

Place under your ovens broiler for a couple minutes to brown the meringue topping. *Watch very closely as it can burn quickly.*

Place in the refrigerator for 3-4 hours or overnight to firm up. Serve chilled.

Source: Mommy's Kitchen

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Blueberry Crumble Pie

I think I've mentioned it, but my hubs is the best Chiropractor in the world. (I'm not biased at all.) And, he has the best patients in the world. One of his amazing patients made him this Blueberry Crumble Pie for his birthday.

Lucky for me she was willing to share the recipe so I could share it with all of you! This was an amazing pie. I love the thick crumble on top; the ground almonds give it such great flavor. The blueberries were so juicy. Delicious. We had it with and without ice cream on top, both delicious.

Blueberry are pretty much always on sale now so you should probably make this for your next party. Thanks again, Rhonda!

Blueberry Crumble Pie

Filling
2/3 cup sugar
2 1/2 tablespoon cornstarch
lemon zest from 2 lemons
5 cups fresh blueberries
2 tablespoon lemon juice

Topping
3/4 cup flour
1/3 cup packed brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
1 cup ground almonds (ground with a food processor)
5 tablespoon melted butter

Line a pie plate with your favorite pie crust. I'm a pretty big fan of the Pillsbury pre-made dough. The box comes with 2 pie crusts ready to unroll and bake.

In a large bowl, whisk together the sugar, cornstarch, and lemon zest. Add in the fresh blueberries and lemon juice. Allow mixture to stand for 20 minutes.

In a separate bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, salt and ground almonds. Using your fingers or a pastry blender pour in the melted butter.

Pour filling into prepared pie plate and add the topping. Bake at 375 degrees for 1 hour and 15 minutes.

Source: Rhonda Meloy

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More desserts with blueberries? Try...

Cinnamon Baked French Toast with Blueberries

Banana Blueberry Cake

Classic New York Style Cheesecake

No-Bake Chocolate Cheesecake

A few weeks ago Jacob proclaimed that “we should probably make a pie every week” after we discovered that our local grocery store sells pre-made graham cracker crusts for $1.15 each.  His idea of a pie was vanilla pudding with whipped topping and sprinkled with blueberries.  Well that was pretty good, but I had other ideas. 

So on week 2 of our pie making, it was my turn.  We had chocolate pudding but that just didn’t seem right…kinda of boring actually.  But chocolate cheesecake, that shouldn’t amazing.  After some quick googling I determined that this little no-bake cheesecake could happen in about 15 minutes.  Perfect.

Plus, since it was 9:15 PM on a Sunday I knew I could still make my 9:45 PM bedtime.  You think I’m kidding….I’m not.  I’m old 30 and like my sleep. 

The final product might not look exactly like the picture on Hersey.com but it tasted superb!  The recipe called for 11 ounces of cream cheese but I didn’t want to open another package for only 3 ounces, so I just used 8 ounces.  I also kind of guestimated on the whipped topping and put in a little extra.  It was still creamy, chocolaty, and delicious! 

This is definitely a quick dessert to whip up for a pot-luck, family gathering, or just to satisfy the need for chocolaty goodness.  Give it a try!      

No-Bake Chocolate Cheesecake

Adapted from Hersey.com

Pre-made graham cracker crust*

1 ½ cups semi-sweet or dark chocolate chips

1 package (8 oz.) cream cheese, softened

½ stick (1/4 cup) butter or margarine, softened

½ cup sugar

2 cups frozen non-dairy whipped topping, thawed (about 1, 8 oz. container; use remaining as topping)

Have your pie crust out and ready to roll.*

Microwave the chocolate chips in small bowl on medium (50% power) for 1 minute and then stir.  If necessary, microwave on medium for an additional 15 seconds at a time, stirring after each, until chips are melted.  Set aside to cool. 

Using an electric mixer, beat the cream cheese, sugar and butter in another bowl until creamy.  Slowly pour in the melted chocolate chips, beating on low speed until blended.  Fold in whipped topping until blended (don’t over mix of the whipped topping with breakdown) and scoop mix into the crust.  (Feel free to lick the beaters and spoons, ya know, just to make sure it tastes good.)

Add remaining whipped topping on the top (if desired) and refrigerate until firm.  (A few hours should do the trick, or overnight.)  You can decorate with graham cracker crumbs or shaved chocolate to make it all fancy. 

Keep leftovers refrigerated.  About 8-10 servings.

*If you prefer to make your own crust, here is quick recipe:

 Graham Cracker Crust

2 cups graham cracker crumbs

½ cup melted butter

1/3 cup sugar

Combine all ingredients; press over bottom and up sides of a 9 inch pie plate.  Bake at 400 degrees for 10 minutes.  Allow to cool completely before filing with cream cheese mixture. 

I’m going to break it to Jacob that the ‘pie every week’ party can’t continue.  Yes, it would be delightful but I like when my pants fit.    

Mini Apple Pies and a Giveaway

*Giveaway winner has been announced!  Scroll down to view.

This showed up on my desk on Monday, courtesy of my boss.  It’s a Pampered Chef Cut-N-Seal.  Since I was given a little surprise, I suppose I should do a giveaway to my readers…continue on to enter the giveaway.

Immediately I thought mini apple pies!  I’ve always been an apple pie fan.  At family gatherings growing up, specifically Thanksgiving, my grandma and/or aunt would have apple pie for me.  I was the picky eater that didn’t want pumpkin or pecan pie.  Don’t worry – that has now changed.  I’m a very big fan of all things pie, with the exception of mince meat (too weird).   

To make this really simple I used premade piecrust and pie filling, but you could definitely go the fully homemade route with this crust and this filling.   

Mini Apple Pies

Adapted from Suitable For Consumption
Makes 9 to 10 mini pies

1 package Pillsbury Pie Crust

1 can pie filling

1 egg
2-3 TBSP sugar

1 tsp cinnamon

*Serve with Vanilla Ice Cream or a dollop of Whip Cream!

If you do not have a Cut-N-Seal you can still make these goodies….read on for directions. 

Preheat the oven to 350 degrees.  Line cookie sheet with parchment paper and set aside. 

Prepare the pie filling.  If the pie filling has large chucks or pieces, cut into smaller quarter inch pieces.  In a mini muffin pan, portion the filling into 10-12 of the mini muffin spots.  Place filled muffin pan in the freezer to set so filling holds its shape when placed in the pie crust.  Not frozen solid, just set so it’s easier to work with. (About 20 minutes.)

On a lightly floured surface, roll out your premade pie crust into an even sheet.  Use the Cut-N-Seal (OR round cookie cutter, or jar lid, or something similar) to cut circles. (Don’t push down on the Cut-N-Seal, just make the circles at this point.)  Aim for an even number of circles; each pie requires 2 circles of pie crust.  Set aside ½ of the circles. 

With ½ of the circles, and to get all fancy, use mini cookie cutters to add a shape to the center of each circle.  This will make the top of the pies pretty and also vent the pies while baking.  You could use a knife to vent if mini cookie cutters are not available, but you do need to vent each pie to help make the crust flakey and delicious.

Prepare the egg wash by cracking 1 egg into a bowl and lightly whisking with a fork.  I added a touch of water to give my pies a more golden-brown color.  Check out this egg wash chart to see what you want to do!   

With the other ½  of the circles, lightly brush with the egg wash and place egg wash side DOWN on the prepared cookie sheet. 

Take the prepared filling from the freezer and place each section of filling onto each pie base. 

Grab the pretty circles and place one on each pie base/filling to cover.  Lightly flatten with your hand. 

Using the Cut-N-Seal, seal each pie.  OR, use a fork to crimp the pie closed. 

Brush the top of each pie with the egg wash and sprinkle with cinnamon and sugar mixture.  Bake at 350 degrees for 25 to 30 minutes, or until golden brown. 

Serve warm or cold with ice cream or whip cream! 

Now for the giveaway.  One lucky winner will get a box of baking goodies including Cake Stripes (helps bake even cake layers), cupcake liners, treat boxes, and more.  Here is a sneak peek....

The drawing runs from Tuesday, August 28, 2012  to Tuesday, September 4^th at Midnight.  The winner will be contacted via email on Wednesday, September 5, 2012 and announced as an update to this post.  See below to enter!  Good luck!  

a Rafflecopter giveaway

Cinnamon & Sugar Roll-Ups

After my sugar overload last weekend I’ve steered away from sweets this week. Until tonight. I just needed something sweet. I was flipping through a cook book and found one that involved pie crust and cheese. *light bulb* I have Pillsbury Pie Crust! But cheese was lame and would not solve my problem. Cinnamon and sugar on the other hand, not lame.

This is a super easy and super quick little treat. It’s pretty much like a little fancier, buttery version of cinnamon toast. But don’t they look like little cinnamon rolls??  Yummy. You could make your own pie crust to make a bigger batch but I’m a pretty big fan of that little dough boy and his pie crust.

Cinnamon & Sugar Roll-Ups

1 prepared pie crust (Pillsbury is my fav!)
1 tbsp butter
Cinnamon
Sugar

Preheat oven to 425 degrees. Unroll pie crust. Lightly cover with butter (I used spray butter). Sprinkle with cinnamon and sugar.

Roll the pie crust back up. Slice and place on lightly buttered cookie sheet.

Sprinkle with a little more cinnamon and sugar (because why not) and bake for 8-12 minutes until lightly browned.

Let cool before popping in your mouth.

Thanks for stopping by!