Tuesday, February 17, 2009

Irish Coffee Pie

From Rachel at Hope Stamps Eternal...a pie you can have for breakfast ;)

The filling in this tastes Just like the Coffee Mousse dessert I used to get at a fancy restaurant in California…smooth, silky and melt in your mouth! The Whiskey is Completely optional!!

From Land o’ Lakes

Irish Coffee Pie

Crust Ingredients:

1/2 cup graham cracker crumbs
1/3 cup all-purpose flour
1/4 cup Butter, softened
2 tablespoons firmly packed brown sugar

Filling Ingredients:

3 1/4 cups miniature marshmallows
1/4 cup milk
2 tablespoons sugar
2 teaspoons instant coffee granules
2 tablespoons bourbon or whiskey, if desired
1 1/2 cups Heavy Whipping Cream, whipped

Garnish Ingredients:

Heavy Whipping Cream, whipped, sweetened, if desired

Heat oven to 350°F. Combine all crust ingredients in medium bowl. Press onto bottom and up sides of 9-inch pie pan. Bake for 7 to 10 minutes or until lightly browned. Cool completely.

Combine marshmallows, milk, sugar and coffee granules in 2-quart saucepan. Cook over low heat, stirring constantly, until marshmallows are melted (10 to 12 minutes). Pour into large bowl; cool completely.

Stir whiskey into cooled marshmallow mixture; gently stir in whipped cream. Pour into cooled crust. Refrigerate until set (4 hours or overnight). Garnish with sweetened whipped cream, if desired..

Nutrition Facts (1 serving): Calories: 360, Fat: 26g, Cholesterol: 90mg, Sodium: 130mg, Carbohydrates: 32g, Dietary Fiber: 0g, Protein: 3g

Thursday, February 5, 2009

Sisterhood of the Strawberry Chiffon!

Tangy Strawberry Chiffon Pie
9 oz. prepared graham cracker crust (larger size)
8 oz. cream cheese, softened
6 oz. strawberry jell-o
16 oz. container sliced strawberries in syrup, thawed
8 oz. lite cool whip topping, thawed
1 can Ready Whip
fresh strawberries (for garnish, if desired)

With electric mixer, whip cream cheese for a minute until smooth. Drain container of sliced strawberries, reserving 1/2 cup of syrup. In small bowl, mash sliced berries (it’s okay if the mashed berries retain some syrup after mashing). Bring reserved syrup to boil and pour over strawberry jell-o, mixing until jell-o is dissolved. Add jell-o/syrup mixture to cream cheese in mixing bowl and beat with mixer until smooth. Fold in mashed berries until combined. Fold in thawed Cool Whip topping. Pour mixture into prepared pie crust. (If you have some mixture left over it’s fun to use it in small graham cracker pie shells for mini-pies.) Refrigerate until set (at least 3-4 hours, but probably overnight). Top with sliced, fresh strawberries and Ready Whip, slice, and serve.

Tuesday, January 20, 2009

Presidential Peanut Butter Creme Pie

Today's Pie Guru is Cindy from Island Stamper. I can't tell you how much I love her for posting a peanut butter pie, I am going to have to wreck my diet a bit, because I NEED this pie!

Presidential Peanut Butter Cream Pie!
(Just in time for the inauguration!)

Peanut Butter Cream Pie is popular in this area at local restaurants, especially Amish owned restaurants. Here it is served as a cream pie, and no local restaurant that I know makes it with any kind of chocolate. This is how I have always had it, and is my preference. You can make it with either a graham cracker crust or a pastry crust, I prefer a pastry crust. Now, if you can wait, I really, really, recommend letting this stay in a fridge for a day. It doesn't take long to set up, but it is so much better the next day!

8 ounce package of cream cheese, softened
1 cup confectioners' sugar
2/3 cup smooth peanut butter
1 - 8 ounce tub of Cool Whip, divided
1 - 9 inch prepared pie crust, pastry of graham cracker

Whip the cream cheese until soft and fluffy. Beat in sugar and peanut butter. Fold in one cup of the Cool Whip into the peanut butter mixture. Pour and spread the filling into your prepared pie crust. Spread the rest of the Cool Whip on top of the peanut butter filling. Chill until firm, or overnight.

Friday, January 9, 2009

Strawberry-Rhubarb Tart


1 Pillsbury refrigerated pie crust (softened)
2 Eggs
3/4 cup granulated sugar
3 Tbps. all-purpose flour
1/4 tsp almond extract
3 cups sliced rhubarb (frozen will work- see baking time below.)
2 cups sliced fresh strawberries
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/2 tsp. ground nutmeg
2 Tbps. butter, cut into pieces.


1. Heat oven to 375ยบ Place pie crust in 10-inch tart pan or deep dish pie pan.

2. In large bowl, beat eggs on med. speed until light. Beat in granulated sugar, 3 tablespoons of flour and the almond extract until well blended. Alternately layer rhubarb and strawberries into crust-lined pan. Pour egg mixture over fruit.

3. In small bowl, mix brown sugar, 1/4 cup flour, and the nutmeg. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle over top.

4. Bake 50-60 minutes or until crust is golden brown and filling is set in center. Cool completely - about 2 hours. Store in refrigerator. If using frozen rhubarb, increase baking time to 55-65 minutes.


For High altitudes bake 53-57 minutes.


1 Serving: Cal. 220; total fat 8g

Wednesday, December 17, 2008

Better than Betty's

This week's pie comes from Suzanne at Random Ramblings. This is a tweaked Betty Crocker recipe that is...you guessed it...is BETTER than Betty's ;)

Better than Betty’s Peach Pie

6 cups peels, pitted and thinly sliced peaches

½ to ¾ cup sugar

3 TBSP flour

½ to ¾ tsp nutmeg

½ to ¾ tsp cinnamon

double pie crust (I use Pillsbury’s)

Mix ingredients for filling. Transfer to a pastry-lined 9 inch pie place, cover with second crust. Cut slits in top crust. Seal and flute edge. Sprinkle the top crust with a mixture of cinnamon and sugar, if desired. Cover edges of crust with foil and bake in a 375* oven for 25 minutes. Remove foil and bake for another 20 to 25 minutes or until the top is golden.

I always use fresh peaches for this pie, but I’m sure frozen peaches would work as well. My dad told me this pie is better than my mother’s, and that is quite a compliment as my mother is an awesome cook.

Wednesday, December 3, 2008


Are you ready for something refreshing to wake you up from the "Turkey Blues?" How about a slice of lemon pie?

This isn’t my photo… I stole it from the internet. I haven’t made this one in a while. When I do, I will add my own photos so you can see what my messy kitchen will look like during the process of making this one.

Pretty isn’t it? Maybe a few less lemon slices on top…who’s gonna eat all those?

Sour Cream Lemon Pie

1 C sugar

3 ½ Tbsp cornstarch

Dash salt

1 C milk

3 egg yolks, slightly beaten

¼ C butter softened

1 Tbsp lemon rind, grated

½ C fresh lemon juice

1 C sour cream

1 pie crust, graham cracker or baked pie shell

(I think graham cracker is best, but that’s my preference.)

Whipped cream

Lemon slices

In a heavy saucepan combine sugar, cornstarch and salt. Add milk and wisk over medium heat until mixture is boiling and thickened. Remove pan from heat. Blend a small amount of hot mixture into beaten egg yolks. Return egg yolk mixture to hot pan. Cook and stir 2 minutes over medium heat. Remove from heat. Stir in butter, lemon juice and lemon rind. Cool mixture to room temperature. Stir in sour cream and pour filling into your choice of pie shell. Cover with whipped cream. Add sliced lemons to decorate top. (Lemon slices can be sugared, by shaking slices in a plastic bag of white sugar. Try blotting with paper towel if they are too juicy.) Store in refrigerator for 3-4 hours before cutting. Yes Jess, I said 3-4 hours!!!

Sunday, November 16, 2008

Who says Turtles aren't TASTEY???

Just in time for Thanksgiving our next contributor is Stacey from Tastey's Creations. She's offering up a twist on the classic pumpkin pie with this Turtle Pumpkin recipe! So wow your family and friends this year by bringing something new and TASTEY to the Thanksgiving table.

Turtle Pumpkin Pie

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust
1/2 cup plus 2 Tbsp. PLANTERS Pecan Pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
BEAT milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. Spread into crust. (you could probably use one pudding pack since it makes enough for two pies)

REFRIGERATE at least 1 hour. Top with remaining COOL WHIP, caramel topping and pecans just before serving.