Four Layer Pecan Pie

Four Layer Pecan Pie

1 refrigerator rolled pie crust
1 (8 oz) package cream cheese, softened
1/2 c. sugar, divided
4 egg
1 c. corn syrup
1 1/4 c. chopped pecans

Preheat oven to 375. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly onto plate.
In a medium bowl, combine cream cheese, 1/4 c. sugar, 1 tsp. vanilla extract and 1 egg. Beat at low speed until smooth; set aside.
In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup and remaining vanilla; mix well.
Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.
Bake for 40 to 45 min. or until center is set. Let cool, then refrigerate 4 hours or until ready to serve.

If necessary, cover edge of pie crust with foil to prevent excessive browning after 25 minutes.

If you like, serve with a scoop of vanilla ice cream and a drizzle of maple syrup.

Mo-Carameluscious Pie

 

Ingredients

Crust

1 Pillsbury® refrigerated pie crust, softened as directed on box

Filling

1 Package (8 oz) cream cheese, softened

1/3 Cup caramel topping

1/2 Cup powdered sugar

 1Tablespoon instant coffee granules

1 Tablespoon hot water

Cold milk (almost 1 cup)

1 Box (4-serving size) chocolate instant pudding and pie filling mix

1 Container (8 oz) frozen whipped topping, thawed (3 cups)

Additional caramel topping

2 Bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped

• 1Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely, about 30 minutes.
• 2In small bowl with electric mixer, beat cream cheese, 1/3 cup caramel topping and the powdered sugar on medium speed until smooth. Spread in cooled pie crust.
• 3In 1-cup measuring cup, dissolve instant coffee in 1 tablespoon hot water. Add enough cold milk to make 1 cup liquid; pour into large bowl. Add pudding mix; beat with whisk until smooth. Stir in 1 1/2 cups whipped topping. Spread over caramel layer. Cover with plastic wrap; refrigerate at least 2 hours to chill.
• 4Before serving, remove plastic wrap and spread remaining whipped topping over top of pie. Drizzle with additional caramel topping. Sprinkle with chopped candy. Cover and refrigerate any remaining pie.

Banana Cream Pie

Banana Cream Pie

1 baked 9 inch pie shell 

3/4 cup sugar

1/3 cup flour

1/4 tsp. salt

2 cups milk

3 egg yolks

2 Tbsp. butter

1 tsp. vanilla

3 good-sized firm bananas

In saucepan, combine sugar, flour, salt & milk.

Cook and stir over medium heat until it boils. Cook for 2 minutes. Remove from heat.

Mix in the egg yolks. Cook for 2 more minutes. Remove from heat.

Add butter and vanilla.  Cool.

Slice half the bananas over bottom of pie crust.

Pour half the pudding on top. Repeat layers.

Top with meringue or whipped cream. Refrigerate.

Yorkshire Strata

Yorkshire Strata

1 cup cooked beef (leftover roast works really well!)

1/2 cup cooked, diced potato

1/2 cup cooked, diced carrots

1 cup cooked, diced onion

1/2 cup water

1 1/2 cups gravy, divided

4 tsp. Worcestershire sauce, divided

1 1/2 tsp. onion powder

3/4 tsp. garlic powder

2 Tbsp. butter

1 cup milk

2 eggs

1 cup flour

1/4 tsp. salt

1/8 tsp. pepper

1.  Mix meat, vegetables, water, 1/4 cup gravy, 1 Tbsp. Worcestershire sauce, 1 tsp. onion powder, 1/4 tsp. garlic powder. Set aside. 

2.  Put butter in a 10 inch deep dish pie plate and set in a cold oven.

3.  Turn heat to 425 degrees.

4.  Puree milk, eggs, flour, salt & pepper.

5.  Remove pie plate and pour in the batter.

6.  Spoon meat and vegetables down the middle. 

7. Put back in oven for 30 minutes.

8.  Serve topped with gravy.

Chicken Pot Pie

Chicken Pot Pie

Pie crust for 1 pie.

1/2 cup butter

1/3 cup chopped onion

1/2 cup flour

1/2 tsp salt

1/4 tsp. pepper

2 cups chicken broth

3/4 cup milk

3 cups cooked chicken, chopped

1 bag frozen mixed veggies OR chopped & cooked potatoes, carrots & peas.

1.  Preheat oven to 425 degrees. Grease a 9 inch deep pie plate.

2.  Prepare your pie crust and roll out two-thirds of it to fit into your pie plate; set aside.

3.  In skillet, melt butter; add onion and saute for 2 minutes.  Stir in flour, salt and pepper; mix well. Add broth and milk; cook until thickened. Mix in veggies and chicken.

4.  Spoon chicken mixture into your pie crust lined pan.  Fill it to the top.  Roll out remaining crust and lay on top of chicken mixture. Fold crusts together around the edges.  Make sure to cut vents in the top crust.

5.  Bake for 15 minutes or until crust starts to brown.  Cover lightly with foil and bake another 20 minutes. Let set for 10 minutes before cutting and serving.

Cinnamon Turnovers

Cinnamon Turnovers

1 box Jiffy pie crust mix

butter, softened

sugar

cinnamon

Preheat your oven to 400 degrees.

Grease a baking sheet.

Mix up the pie crust as directed.

Roll it out into a large rectangle.

Spread butter over the dough leaving a 1/2 inch edge all around.

Sprinkle with sugar.

Sprinkle with cinnamon.

Roll it up from the long side. Cut into 12 to 15 pieces.

Set on the baking sheet, cut side down.

Bake for about 30 minutes. Keep an eye on them and pull them out when they look lightly browned.

There's no real recipe for these. Mom always made them when she made pies and had leftover dough. Once my sister and I were home from school, they were gone! I hope Mom put some aside for Dad!

Lemonade Pie

Lemonade Pie

1 can (regular size) frozen lemonade

1 (14 oz) can Eagle Brand sweetened condensed milk

2 (9 oz) containers Cool Whip

1 graham cracker or butter cracker crust

Mix the thawed lemonade with the Eagle brand. Fold in one container of Cool Whip. Pour into crust. Chill for at least 1 hour. Cover with the other container of Cool Whip. Garnish with a couple of slices of  lemon and a sprig of mint.

Four Layer Pecan Pie

Four Layer Pecan Pie

1 refrigerator rolled pie crust
1 (8 oz) package cream cheese, softened
1/2 c. sugar, divided
4 egg
1 c. corn syrup
1 1/4 c. chopped pecans

Preheat oven to 375. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly onto plate.
In a medium bowl, combine cream cheese, 1/4 c. sugar, 1 tsp. vanilla extract and 1 egg. Beat at low speed until smooth; set aside.
In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup and remaining vanilla; mix well.
Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.
Bake for 40 to 45 min. or until center is set. Let cool, then refrigerate 4 hours or until ready to serve.

If necessary, cover edge of pie crust with foil to prevent excessive browning after 25 minutes.

If you like, serve with a scoop of vanilla ice cream and a drizzle of maple syrup.

No Bake Double Layer Pumpkin Pie

No Bake Double Layer Pumpkin Pie

4 oz. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 graham cracker pie crust - 9 oz. size - deep dish
1 c. cold milk
1 can (16 oz) pumpkin
2 packages (4 serving size) instant vanilla pudding
1 3/4 tsp. pumpkin pie spice

Mix cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until smooth.  Gently stir in whipped topping.  Spread on bottom of crust.

Pour 1 c. cold milk into bowl.  Add pumpkin, pudding mixes and spices.  Beat with wire whisk until well mixed (mixture will be thick).  Spread over cream cheese layer.

Refrigerate 4 hours or until set.  Garnish with additional whipped topping, if desired.

Serves 8.

**Note:  Stir 1/4 c. chopped pecans into cream cheese mixture. Spread on bottom of crust. Continue as above.

This recipe was adapted from the Kraft website.

Crumb Topped Apple Pie

Crumb Topped Apple Pie

2 c. flour
2/3 c. brown sugar
1/2 c. oatmeal
1/2 tsp. salt
1/3 c. pecans
3/4 c. butter, melted
4 c. thinly sliced apples, peeled
1/3 c. sugar
1 1/2 tsp. cornstarch
1/8 tsp. salt
1/4 c. water
1/2 tsp. vanilla

Combine first 5 ingredients; add butter and stir until blended.  Measure 1 c. (firmly packed) mixture; set aside for topping.  Press remaining mixture in bottom and up sides of well-greased 9-inch pie plate.  Arrange apple slices in pie plate; set aside.

Combine 1/3 c. sugar, cornstarch and 1/8 tsp. salt in saucepan; stir in water.  Bring to boil over medium heat; stir in vanilla.  Pour over apples.  Crumble topping over pie.

Bake at 350 for 42 minutes.  Cover with foil during last 15 minutes to prevent excessive browning.

Serves 8

Note: I also added apple pie spice to the second step.  And, instead of using the crumb mixture to make a crust, I used a frozen deep dish pie crust and used all the crumb mixture on the top.  Yummy!