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