Pioneer Woman's Pecan Pie

I tried this Pecan Pie for Thanksgiving this year and will never try another recipe.  I love Pecan Pie and have been looking for the perfect recipe.  My search is now over.  I love how she chops the pecans instead of leaving them whole.  No more cutting into a big pecan and having your piece break apart.  Now it's just nutty, caramel-ly goodness in every bite. 

1 whole unbaked pie crust
1 c white sugar
3 TBS brown sugar
1/2 tsp salt
1 c corn syrup (I used light)
3/4 tsp vanilla
1/3 c melted butter
3 whole eggs, beaten
1 c (heaping) chopped pecans

First, whip up your pie crust.  Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.  Pour chopped pecans in the bottom of the unbaked pie shell.  Pour syrup mixture over the top.  Cover top and crust lightly/gently with foil.  Bake pie at 350 degrees for 30 minutes.  Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.  Note:  Pie should not be overly jiggly when you remove it from the oven.  If it shakes a lot, cover with foil and bake for an additional 20 minutes or until set.  Required baking time seems to vary widely with this recipe.  Sometimes it takes 50 minutes; sometimes it takes 75!  (I baked mine for a total of 70 minutes.)  Allow to cool for several hours or overnight.  Serve in thin slivers.

Chocolate Peanut Butter Pie

I don't know why I made this.  I saw it, it looked good, and then it never left my mind for weeks!  I made it just to get rid of the bookmark on my computer and the image in my head.  And boy was it good.  Really good.  It's from Pioneer Woman so of course it's good, right?  But it's also REALLY easy.  I did cheat and use a premade Oreo crust.  The homemade one would have been even better, I'm sure.  If you like all things peanut butter, chocolate, and creamy then you should probably make this.  Look at her pictures though.  They are much prettier.  But don't say I didn't warn you.  You might not get them out of your head and then you really will have to make this.

Chocolate Peanut Butter Pie

Ingredients

FOR CRUST

25 whole Oreos

4 Tablespoons Butter, Melted

PEANUT BUTTER FILLING:

1 cup Creamy Peanut Butter

1 package (8 Ounce) Softened Cream Cheese

1-1/4 cup Powdered Sugar

1 package (8 Ounce) Cool Whip, Thawed

Preparation Instructions

CRUST:
Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.

Remove from oven and allow to cool completely.

FILLING:
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.

Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Warning: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!

Peach Pie

I found some giant peaches at the grocery store that were calling to me.  They were saying "Peach Pie, Peach Pie" so I had to get them and I had to make a peach pie.  It's not like I make peach pie...ever...but it just sounded really good.  Let me tell ya, the pie tasted really good, too!  I peeled and sliced my peaches, stirred in the lime juice, and set them in a colander to drain as I prepared the rest of the pie.  That way they would be nice and drained and not so soggy.  Another tip I picked up is brushing a bit of beaten egg onto the bottom crust before placing the peach filling.  This is to help eliminate the "soggy" crust you sometimes get.  I did a lattice top but you can also roll out a top crust and just make sure you cut vents so the steam can escape.  Make sure you bake on a cookie sheet because it will most likely bubble over!  Top with a little vanilla ice cream and you've got yourself some yumminess!

Peach Pie

1 egg, beaten
5 cups sliced peeled peaches, I used 6 HUGE peaches and it was maxed out
2 Tbsp. lime juice (You can also use lemon but I've read that so many people prefer lime.  They say the flavor blends with the peach flavor better.)
1/2 cup flour
1 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
2 Tbsp. butter
pastry for 9" pie and top (I made my own.  Recipe HERE.)

Place sliced peaches in a large bowl and sprinkle with lime juice.  Mix gently.  Set in colander to drain off any extra juices while preparing the rest of the pie. 

Line bottom and sides of a 9 inch pie plate with one of the pie crusts.  Brush with some of the beaten egg to keep the dough from becoming soggy later. 

In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt.  Pour over the peaches, and mix gently.  Pour into the pie crust and dot with butter.  Cover with the other pie crust or lattice crust.  Fold the edges under.  Flute the edges to seal or press the edges with the tines of a fork.  Brush the remaining egg over the top crust.  Sprinkle with sugar, optional.  Cut several slits in the top crust to steam if not doing lattice. 

Bake at 450 degrees for 10 minutes in a preheated oven.  Then reduce heat to 350 degrees and bake for an additional 30-35 minutes, until the crust is brown and the juice begins to bubble through the vents.  If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking.  Cool before serving.  This tastes better warm than hot! 

Creamy Strawberry-Lemon Squares

I found this recipe in a magazine 5 years ago or so. It's become our traditional Easter dessert. I love the three layers with the pastel colors and the fresh, light, fruity flavors. Perfect for Spring! It uses the Strawberry Cool Whip (seasonal flavor) for the top layer. If you can't find any then just put a drop of red food coloring in regular Cool Whip to make the pink layer. (Just wouldn't be the same without it!) The recipe is for a 9x13 size pan but I often half it and make it in a square pan. This year I went even further and cheated on the crust. I just used a store bought graham cracker pie crust. The half recipe fit perfect! I might have to remember that little shortcut!

Creamy Strawberry-Lemon Squares

1 1/2 cups finely crushed graham crackers (about 21 squares)
1/2 cup sugar, divided
6 Tbsp. butter or margarine, softened
2 pkg. (8 oz. each) cream cheese, softened (very important!)
3 cups cold milk, divided
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping (seasonal flavor), thawed

MIX graham crumbs, 1/4 cup of the sugar and butter until well blended. Press firmly onto bottom of 9x13 inch baking pan to form crust. Set aside. (I put mine in the freezer for 10 minutes and it makes it a little easier to spread the cream cheese layer on top.)

BEAT cream cheese, remaining 1/4 cup of sugar and 1/4 cup of milk in a medium bowl with wire whisk until well blended. Spread over crust.

POUR remaining 2 3/4 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer in pan. Let stand 5 minutes or until thickened. Cover with whipped topping. Refrigerate 4 hours or overnight. Cut into 24 squares to serve. Store leftover dessert in refrigerator.

Double Layer Pumpkin Cheesecake

Tory made this for my birthday this year. It was nice and easy and we just happened to have all of the necessary ingredients. The only thing we were missing was the whipped topping on top! We also used cheesecake flavored pudding instead of vanilla because that's all we had. This is a no-bake recipe which makes it perfect for a cool summer dessert. Enjoy!

Double Layer Pumpkin Cheesecake


1 graham cracker pie crust
1 package (8 oz.) cream cheese, softened (we used the 1/3 less fat-Neufchatel cream cheese)
1 cup + 1 Tbsp. milk, divided
1 Tbsp. sugar
1 tub (8 oz.) Cool Whip, thawed, divided
1 can (15 oz.) pumpkin
2 packages (3.4 oz. each) instant vanilla pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves


-Beat cream cheese, 1 Tbsp. milk and sugar in large bowl until well blended.
-Fold in 1/2 of whipped topping. Spread into crust.
-Mix remaining milk, pumpkin, pudding mixes, and spices 2 min. Mixture will be thick.
-Spread over cream cheese layer.
-Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving.

Lemonade Pie

My Aunt Connie sent me this recipe and it looks so good! Very fresh! She says it is very easy, too, which is always a plus. I can't wait to try it!

Lemonade Pie

Graham Cracker Crust:
1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup melted oleo

Reserve 1/3 cup for topping.
Bake at 350 degrees for 5 min. in Springform pan or 9X13 pan.

Filling:
1 -14 oz can Eagle Brand
1- 6 oz can frozen lemonade concentrate (if you use pink lemonade it is a pinkish color)
1 -12 oz Cool Whip (not lite) I find it doesn't get runny if you use the real Cool Whip
1 or 2 - 8oz pkg. cream cheese

Mix well and put on cooled crust. Sprinkle 1/3 cup reserved crust on top. Enjoy!

The BEST Pie Crust

This is the ONLY pie crust we use in our family. It's perfect!

Grandma's Pie Crust

1 cup shortening (butter flavored Crisco is best)
2 1/2 c. flour
1 tsp. salt
Cut in just until mixed with a pastry cutter or fork. In separate bowl mix:
1/4 c. cold water
1 Tbsp. vinegar
1 egg
Beat together until frothy and add to flour mixture and mix until it forms a ball. Roll out thin. Try not to over handle dough too much. Double recipe makes three 2-crust pies.

*Leftover pie crust dough is delicious rolled out thin. Place on cookie sheet. Sprinkle generously with cinnamon and sugar. Bake until golden. Or you can form leftovers into a ball, cover tightly with saran wrap, and place in baggie and freeze to use later.

Chicken Pot Pie

Quick and easy and very tasty! For a healthier version omit the bottom crust and make it with only a top crust! Sometimes I use cooked Quinoa (another delicious grain that cooks in only 20 minutes!) instead of brown rice. For a vegetarian version I also have used a can of white or Great Northern beans, rinsed and drained, instead of a can of chicken and make a white sauce with soy milk instead of cream of chicken soup. Delicious either way! Don't be afraid to substitute in recipes! I do it all the time! Keeps life interesting!


Chicken Pot Pie

Pie crust (enough for top and bottom crusts)
2 cups cooked brown rice (I like to use my leftover rice for this)
1/4 cup diced onion
1 (16 oz.) bag frozen Country Trio Vegetables-carrots, corn, and green beans
1 can Cream of Chicken soup**
1 tsp. Mrs. Dash Garlic and Herb seasoning
1/2-1 cup milk
1 (5 oz.) can chicken
salt and pepper to taste

-Prepare pie crust. Roll out bottom crust and line 9 inch pie plate. Set aside.
-Saute onion in olive oil until tender crisp. Add cooked brown rice, frozen vegetables, soup, seasonings, chicken, and milk. Cook until heated through.
-Fill unbaked pie crust with chicken mixture. Roll out top crust and place on top. Seal edges and cut slits for steam to escape. Place on baking sheet with sides to catch any spills. Bake at 375 degrees for 25 minutes or until crust is golden.

**Instead of using Cream of Chicken soup you can make your own white sauce: Melt 2 T. butter in a pan. Add 2 T. flour. Whisk for about a minute. Pour in 1 cup milk (regular or soy). Whisk until boiling. Salt and pepper to taste. Add to vegetable mixture.

Quiche

Since we have to limit dairy in our home I decided to make up a quiche that didn't need cheese and instead of milk I use soy milk. You could easily use regular milk instead and even sprinkle in some cheese if that's how you like it! We like to have our quiche with a big tall glass of fresh fruit smoothie.


Quiche


1 cup Jiffy Baking Mix
4 eggs
1 cup milk
1/2-1 cup frozen broccoli, chopped (I like to use a lot!)
chopped fresh tomato
chopped onion
bacon bits, ham, chicken, etc. (if desired)
1/4 tsp. salt
1/4. tsp. pepper
1/2 tsp. Mrs. Dash-Tomato Basil Garlic seasoning
dash of hot sauce


Mix baking mix with eggs until well mixed. Add milk. Mix until smooth. Add vegetables, meat, and seasonings. Pour into a sprayed 9 inch pie dish. Bake at 400 degrees for 20-25 minutes or until done.

Rocky Road Dessert Pie

I made this for Tory's birthday this year. I actually got the recipe from my sister Heather. It's so easy and such a tasty treat! Watch out!



Rocky Road Dessert Pie

1 package Supermoist Fudge Cake Mix
2/3 c. water
3 Tbsp. oil
2 eggs
1 3/4 c. whipping cream
2/3 c. miniature marshmallows
2/3 c. nuts, chopped
1/2 c. chocolate chips

Grease pie plate and dust with sugar. Reserve 1 2/3 c. dry cake mix. Beat the rest of cake mix, water, oil, and eggs in bowl on low speed for 30 seconds. Med. speed for 2 minutes. Spread in pie plate. Bake at 350 degrees for 30-35 minutes or until cake springs back. Cool completely. Beat cream and reserved cake mix till stiff. Add nuts, chocolate chips, and marshmallows. Spread over cake.

Lemon pie

A recipe by Marjorie Hinckley (thank you Christelle)

No comment... just so delicious!

3 tablespoons flour

3 tablespoons cornstach

1 cup sugar

Pinch of salt

1 1/2 cups boiling water

2 egg yolks, beaten

Juice and grated rind of lemon

Mix flour, cornstach, sugar and salt. Add water. Boil 10 min, stirring constantly. Stir in eggs yolks, heat thoroughly. Add lemon juice and rind, remove from heat, cool and pour into beaked crust.