Creamy Lime Pie

The name of this pie isn't too fancy . . .but the taste is beyond amazing.  If you love lime, you will really enjoy this.  It is different than a key lime pie . . .much creamier and not as zingy, but still crazy delicious.  This has been one of my most requested desserts over the years.

Creamy Lime Pie

Serves 8

Ingredients:

1 Prepared Graham Cracker Pie Crust 

1 Cup Sugar

3 Tablespoons Cornstarch

1 Cup Water

1/3 Cup Lime Juice

2 Egg Yolks, Slightly Beaten

4 Oz. Cream Cheese - softened and cubed

1 Teaspoon Lime Zest
2 Drops Green Food Coloring

1 Cup Whipping Cream - split into 1/2 Cup and 1/2 Cup

1 Heaping Tablespoon of Powdered Sugar

1 Dash of Vanilla Extract

Instructions:

Step 1:  In a medium saucepan, combine the sugar and cornstarch and stir with a whisk;  mix well. Add in water, lime juice, green food coloring and the egg yolks.  Cook over medium heat until mixture boils and thickens, stirring constantly.  Let boil for 1 minute.  Add the cream cheese and lime zest, stirring until the cream cheese is melted and the mixture is smooth.  Let cool to room temp.

Step 2:  In a large bowl, beat 1/2 Cup of whipping cream until soft peaks form.  Fold into the lime mixture.  Then, pour the filling into the graham cracker crust.  Cover and refrigerate for at least 6 hours or overnight.  

Step 3:  In a large bowl, beat the remaining 1/2 Cup of whipping cream until thickened.Then, add the powdered sugar and vanilla to the bowl.  Continue beating until soft peaks form.  Use this to top the pie immediately before serving.

Basic Pudding Pie

Sometimes you just need something quick, simple and easy for a tasty dessert.  That's where your quick, easy and basic pudding pie comes in handy.  Only a view ingredients and viola!  And don't forget . . .Pi Day is on March 14th!

Basic Pudding Pie

Serves 8

Ingredients:

1 Pre-Made Graham Cracker Crust or Cookie Crust

1 Package Instant Pudding of Choice (the instant kind that serves 4) - I used a 3.4 oz package of Essential Everyday Instant Pistachio Pudding

1 (8) oz Container of Whipped Topping such as Cool Whip

1 and 3/4 Cup Milk

Step 1:  In a bowl, combine the pudding powder and milk.  Whisk or stir for 2 minutes until well combined.

Step 2:  Into the pudding, fold in half the container of whipped topping.

Step 3:  Pour into pie shell.  Cover and refrigerate for 1-2 hours before serving.  

Step 4:  Before serving, top the pie with the remaining whipped topping.  Cut and serve.

Almond Cream Pie

Almonds. Yummy.  Enough said.  

Almond Cream Pie

Serves 8

Ingredients:

1 Baked 8-inch Pie Shell

1/2 Cup Sugar

3 Tablespoons Cornstarch

1/4 Teaspoon Salt

2 Cups Milk

3 Egg Yolks, Beaten

1 Tablespoon Butter (Room Temp)

1 Teaspoon Vanilla

1 and 1/2 Tablespoons Almond Extract

3/4 Cup Toasted Sliced Almonds

Whip Cream (for serving)

Step 1:  in a heavy saucepan, stir together the sugar, cornstarch and salt.  Stir together until blended.

Step 2:  In a bowl, combine the egg yolks and milk.  Stir together until blended.

Step 3:  Gradually pour the egg/milk mixture into the pan with the dry ingredients.  Stirring well to combine.

Step 4:  Cook over medium heat, stirring constantly.  Bring to a boil and let boil for 1 minute - all the while stirring!

Step 5:  Remove from the heat and stir in the butter, vanilla and almond extract.  Stir until the butter is melted and all is combined.

Step 6:  Pour into pie shell and decorate/sprinkle with toasted sliced almonds.

Step 7:  Cover tightly with saran wrap and let chill in fridge for 2 hours before serving.  Serve with whipped cream.

Buttermilk Pie

Sundays . . .pie day.  At least that's what it was during my youth.  Every Sunday we would have pie for dessert (after our big chicken dinner).  I've been trying to reinstate that tradition with my own little family (sans the big chicken dinner). Long gone are the days of the fried chicken, stuffing, mashed potatoes and mixed veggies.  However, pie every Sunday?  Yeah, I think I can do that.

Fast forward to the most recent weekend . . .what kind of pie should make?  Not really in the mood for a fruit pie.  Not really in the mood for a pudding pie.  I'm out of nuts.  But I have this dang buttermilk in the fridge that needs to get used . . .wonder if I can conjure up a pie with buttermilk.  You betcha.  And it is amazing.  

The pie is super simple to make.  You will need an unbaked pie shell.  Use your favorite recipe or purchase one at the store.  I am not a pie crust hero.  Mine are ugly, but taste good.  Here is a link to the recipe I typically use for pie crust.  The filling for the pie is made in one bowl . . .lots of eggs and sugar and butter and . .. Y-U-M.  Did I mention that it get's all mixed up in one bowl??  Hooray!  Less clean-up :)  

Once baked, it totally reminds me a bit of a creme brulee . . .but better.  The edges and top get a little caramelized and center is so smooth and delicious.  I am definitely adding this to my regular rotation of pies!

Buttermilk Pie

Ingredients:

1 Cup Buttermilk

8 Tablespoons Butter (1 stick), melted

2 Cups Sugar

2 Tablespoons Flour

1/2 Teaspoon Salt

4 Large Eggs

4 Egg Yolks

2 Teaspoons Vanilla

1 Unbaked Pie Crust (bottom crust only)

Step 1:  Preheat oven to 350 degree Fahrenheit and place the rack on the lowest level.  

Step 2:  In a large bowl, whisk together the dry ingredients:  sugar, flour and salt.  

Step 3:  Add the buttermilk, eggs, egg yolks and vanilla.  Mix until smooth. Slowly add in your room temp melted butter and whisk until smooth.  

Step 4:  Place the pie pan on top of a cookie sheet.  Carefully pour the buttermilk pie filling into the prepared pie shell.  Place in oven on the lowest rack and bake for 55 to 60 minutes.  The filling should be barely set in the middle and top will be golden brown.  Cool to room temp before serving.

Storage:  Cover any leftover pie tightly with plastic wrap and store in the fridge.  Please note, this pie should be eaten within 3 days.  Otherwise it starts to taste like the fridge . . eww!

Chicken Cordon Bleu Hand Pies (or Hot Pockets)

The other day we made a big ol' ham that resulted in a lot of leftovers.  So far, we've had sandwiches and eggs benedict with the leftovers.  And then this morning, my hubby says,  "can we make chicken cordon bleu with the ham . . .but like a hot pocket?"  Sure, what the heck . .sounds rather delish!  And if you don't want to make homemade pie crust - you could surely use store bought.  Although, this particular pie crust was super yummy and very easy to work with when rolling out.

Chicken Cordon Bleu Hot Pockets

Makes 8 Hand Pies

Crust

2 Cups Flour

1/4 Cup Cornmeal

1/4 Cup Vegetable Oil

4 Teaspoons Baking Powder

2 Teaspoons Sugar

2 Teaspoon Onion Powder

2 Teaspoon Garlic Powder

1 Teaspoon Salt

1 Cup Water

Filling

3 Cups Chicken, Cooked and Chopped

1 Cup Ham, Cooked and Chopped

1 Cup Swiss Cheese, Shredded

1 Cup Milk

3 Tablespoons Flour

3 Tablespoons Butter

1 Teaspoon Nature's Seasoning

1/4 Teaspoon Tarragon (optional)

1 Tablespoon Mustard

1 Tablespoon Lemon Juice

Tops of Pies

1 Egg

1 Tablespoon Water or Milk

Paprika

To Prepare the Filling:

Step 1:  In a large bowl, combine the chicken and ham.  Set aside.

Step 2:  In a small sauce pan over low heat, add the butter and melt.  Once melted, stir in the flour until well combined.  Next, add in the mustard and lemon juice and stir until well combined.  You should have a smooth paste.  Now, add in the milk a little bit at a time (I pour about a 1/4 cup at a time) and stir until smooth.  Repeat with the milk until it is all combined.  Then, add in the Nature's Seasoning and tarragon.  Stir to combine.  Raise the heat and bring to a boil, constantly stirring.  It will begin to thicken and you will want it the consistency of gravy.  Once thickened, remove the stove and pour over the meat.   Mix well so all the meat is coated.

Step 3:  Add the cheese to the meat mixture.  Mix thoroughly.  Set aside.

For the Crusts:

Step 1:  Grease 2 large cookie sheets and set aside.

Step 2:  In a large bowl, combine all of the crust ingredients except for the water.  Mix together until it looks like a course meal.  Now, you will add in teh water a little bit at a time.  DO NOT ADD IN ALL THE WATER AT ONCE.  When working with dough, you always want to add in the liquid in small amounts and mix in between additions.  Many times, you may not use all the water.  The goal is have the dough comes together in a ball - but not too sticky, not too try.  I used about a 3/4 cup water total.  You want the dough to be wet enough to stick together and not be crumbly.

Step 3:  Sprinkle some flour on your work surface and take your dough out of the bowl.  The easiest way to portion it out so that you have enough for 8 pieces, is to cut in half (now you have two pieces).  Put half back in the bowl and out of your way.  With the remaining dough on your work surface, cut in half again and in half again - you should have four equal pieces.

Step 4:  Set three of those pieces aside and dust the remaining piece with a little flour.  Also, dust your rolling pin with a little flour too.  Now, roll out the dough into  a thin circle.  It does not need to be perfect.  

Step 5:  On the bottom half of the circle, place about 1/2 cup of the filling on top of the crust.  Fold the top half of the crust down over the filling and pinch the edges together.  A fork works very well to pinch the edges.  Carefully, pick up the hand pie and place on the greased cookie sheet.  

Step 6:  Repeat the above steps regarding the crust until you have assembled 8 hand pies.  

To Bake:

Step 1:  Preheat the oven to 375 degrees Fahrenheit.  

Step 2:  Poke each pie with a fork to vent.

Step 3:  Make a simple egg-wash by cracking 1 egg into a small bowl and beat.  Add in 1 tablespoon of milk or water and beat until well combined.  Brush each hand pie with the egg-wash.  Sprinkle each hand pie with paprika.

Step 4:  Place the pies into the oven and bake for 20-25 minutes, until golden brown.

Chocolate, Peanut Ice Cream Pie

So, last week was Pi Day (in case you missed it).  Pi Day = March 14th.  Get it?  Pi Day.  This will certainly identify who the math geeks are out in reader land.  Any who, I have a teenager who isn't so crazy about math.  However, she was very excited about Pi Day for whatever reason.  In fact, she was so excited about it - she was even in her math room at 3:14 pm on 3/14 (the date).  I felt it necessary to hop on that train and to celebrate this milestone by making a pie.

And if I said it once, I've said it a million times:  creativity is often spurred by empty cupboards and the lack of ambition to leave the house.

And for this treat - I had no fruit in the house. . . not even an apple.  Or whipped cream (who wants pudding pie with out whipped cream??).  And the hubby doesn't like meringue.  But, I did have an Oreo Pie Crust and vanilla ice cream.  Yes, yes . . .an ice cream pie it was!  

This isn't the best picture because I couldn't capture the differentiation of the layers very well.  But they are there:  Cookie Crust, Hot Fudge, Peanuts, Vanilla Ice Cream and more Peanuts.  This pie will live in infamy at our house.  The fudge layer was just soooooooooooo fudgy and evil.  Yes.  Evil.  And I cannot stop thinking about it.

Ingredients

1 Oreo Pie Crust

3 Cups Vanilla Ice Cream

1/2 Cup - 1 Cup of Peanuts (bonus if they are stolen from your hubby's lunch bucket, hehe!)

1/3 Cup + 1 TB Sugar

1/4 Cup Cocoa

1/4 Cup + 1 TB Half & Half 

3 TB Corn Syrup

3 TB Butter, sliced

1/2 Tsp Vanilla 

1 TB Instant Espresso Powder

Step 1:  Sprinkle the peanuts on the bottom of the pie crust.  Reserve some for decoration later.

Step 2:  Prepare the fudge sauce.  In a small saucepan, combine the sugar, espresso powder and cocoa.  Add in the Half and Half and corn syrup.  Heat on medium high and stir constantly.  Bring to a boil (keep stirring!) and boil for 1 minute.  Remove from the pan from the heat and add in the butter and vanilla.  Stir until the butter is melted and incorporated into the sauce.  Pour into the crust and then place the pie crust into the freezer until the fudge sauce firms up.

Step 3:  Once the fudge has firmed up, soften the ice cream and spread into the pie tin very gently.  

Step 4:  Garnish with remaining peanuts and return to freezer to firm up.  

Step 5:  Ingest, enjoy and live in that happy place induced by a sugar coma and dream about 3.14.

In this picture of a bite-sized morsel of pie you can see the layers much better!