Jenny's Toffee Pecan Pie

This tastes as sinful as it looks!

Our daughter gave me the recipe and said I HAD to bake this for Dad. Well, one look at the ingredients and I saw why....toffee bits!

Brent loves toffee. His favorite candy bar are Heath bars.

So I made it, and Brent devoured it! With ice cream on top of course.

I love pecan pie, and I never thought it could get any better, but I have to say the toffee puts it over the top!

Jenny's Toffee Pecan Pie

 3 large eggs, slightly beaten

1 c. brown sugar

3/4 c. light corn syrup

6 Tbsp. butter, melted and cooled

1 tsp. vanilla

juice of 1/2 lemon

1/2 tsp. salt

1 1/2 c. roughly chopped pecans

1/2 c. toffee bits

1 frozen pie crust

Put a baking sheet in the oven . Preheat to 425. Mix filling and pour into frozen pie crust. Transfer to baking sheet. Reduce oven to 350 and bake filling until the edge is set, but slightly jiggly in the center, 55 minutes to 1 hour. Cool completely. ( I always put foil around the edges so they don't burn before the filling is done)

Root Beer Pie

Yum!

We had a bottle of specialty root beer someone gave us just sitting in our frig..so I finally used some of it to make this delicious pie. (We drank the rest!)

It was creamy, light and SO tasty!

Perfect for a treat after doing some yard chores on such a warm spring day!

Root Beer Pie

(T of H)

1 (8 oz.) whipped topping

3/4 c. cold diet root beer

1/2 c. low fat milk

1 package instant sugar free fat free vanilla pudding

9" reduced fat graham cracker crust

cherries

 Combine the root beer, milk, and pudding and mix for 2 minutes. Fold in most of the whipped topping, reserving some for a garnish. Pour into crust,refrigerate overnight. Slice and top with a spoonful of reserved whipped topping.(can put a cherry on top.)

Chocolate Chip Mint Pie

Hi everyone!

I made this simple and tasty ice cream pie for Easter and thought I would share the recipe. Once the ice cream has softened it takes only a couple minutes to make and throw in the freezer...a real bonus when you have a big meal with lots of sides to prepare. You can make it days in advance too. It's best to serve about 20 to 25 minutes after taking it from the freezer, so it softens a bit. 

My son loves chocolate chip mint ice cream, and well...Brent loves ALL desserts, so I knew they would love this after our Easter meal. It hit the spot!

Sometimes I make it with cookie dough or cookies and cream ice cream, but chocolate chip mint is our favorite!

Chocolate Chip Mint Pie

1/2 gallon chocolate chip mint ice cream, softened

1 chocolate crumb crust

mini oreo's, chopped

chocolate mints, chopped

Spread the ice cream into the crust. Top with chopped oreo's and mints. Freeze until firm. To serve, remove from freezer for 20 minutes before cutting.

Kentucky Derby Pie

LOVE, LOVE, LOVE pecan pie!

My mom never made it growing up at home, and it was much later in life that I even tried a piece. But once I did, I started making it for myself. Brent loves it,too, but I can't make it very often. We can eat the whole pie in a day...not kidding.

Then one day I stumbled upon a recipe adding chocolate chips, and life got even better! This is the recipe I usually make.

But then I decided to try the recipe for Kentucky Derby Pie. It has even more chocolate chips! It was a rich, dense, chocolaty dessert...just delicious!



Kentucky Derby Pie

3 eggs, lightly beaten

1 c. light corn syrup

1/2 c. brown sugar

1 tsp. vanilla

1/4 tsp. salt

1 c. pecans

1 c. chocolate chips

 1 unbaked 9" pie shell

In a small bowl, combine the eggs,corn syrup,brown sugar,vanilla, and salt. Stir in the pecans and chocolate chips. Pour into pie shell and cover edges with foil. Bake at 350 for 25 minutes OR until a knife comes out clean.

No bake Pumpkin Pie Cheesecake

Wow, this was an amazing pie! 

It's so light and fluffy, and just perfect for this time of year.It's so tasty, I couldn't believe it's so low in fat. I changed the amount of spices from the original recipe, and found it to be just right with the pumpkin. 

Only problem is now...what to do with the rest of the can of pumpkin, as this pie only uses 1/2 cup. I guess I could always make more pies...this one went quick!!!

No bake Pumpkin Pie cheesecake

adapted from Skinnytaste

8 oz.( 1/3 less fat) cream cheese, softened

1/2 c. pumpkin

1/2 tsp.vanilla

1 tsp. cinnamon

1/4 tsp.cloves

1/4 tsp. ginger

1/4 tsp. nutmeg

1/4 c. brown sugar

4 oz. cool whip

1 reduced fat graham cracker crust

Beat the cream cheese, pumpkin, vanilla, spices, and brown sugar until fluffy. Fold in the Cool whip and spread onto crust. Refrigerate 2 hours before serving. 

Log Cabin Rhubarb Pie

Oh, how I LOVE rhubarb!

My parents had a big patch when I was growing up and my Mom was always making sauces or cakes or pies every summer. In fact, our rhubarb won many blue ribbons at the county fair! Wish I could have that patch now. But luckily I have a few friends that have some and are willing to share with me.

This summer, I decided to try a new pie recipe, as the name sounded fun..."Log Cabin Rhubarb Pie." I also liked the streusel topping..it sounded so good. 

So...I made it for a friend who came for lunch one day. I have to say at first I was disappointed, as it didn't seem to set very well. I baked it longer than called for,too. It's a good thing I always put foil around the top of my crust, or it would have burned for sure. Another thing I always do is to use a clear glass pie pan. That way I can tell how the bottom is doing, to make sure its done, or not getting TOO well done either. Finally after about 45 minutes to an hour, I thought it looked just right.

I let it cool well before slicing into it, but it was still not set as well as I would like. It was just a bit juicy. I topped it with some real whipped cream, and we dug in for our first bite.

 It was delicious! 

The crust was perfect, and the topping gave each bite a nice caramel flavor. We loved it, and decided that maybe next time I make it to add a bit more flour than the 1 Tbsp. called for... that would probably help it set up better...but honestly, we liked it just the way it was,too!

As much as I like my mom's rhubarb pie recipe, I have to say this one was right up there in flavor. I'll be making this next summer too, if I can snag some more rhubarb from a friend!

Log Cabin Rhubarb Pie

2 c. rhubarb, cut in pieces

1 egg

1 c. sugar

1 Tbsp. flour ( I'm going to try to add another Tbsp. next time I make it)

1 unbaked pie crust

Topping:

1/2 c. brown sugar

2 Tbsp. flour

2 Tbsp. butter

Combine the egg,flour and sugar, stir in the rhubarb and pour into an unbaked pie crust. Mix the brown sugar, flour and butter until crumbly and sprinkle on top. Bake at 375 30-45 minutes until rhubarb is tender,and topping is lightly browned.

Pie crust (makes 2 single or 1 double crust pie)

2 c. flour

1/4 tsp. salt

2/3 c. cold butter

4-5 Tbsp. water

Combine the flour and salt in a bowl. Cut in the butter with a pastry blender until coarse crumbs. Add water just until moistened. Shape into a ball and divide in half. Wrap one in plastic and freeze. Roll the other one out into 12" circle and place in pie plate. Trim edges. Fill and bake.

Chicken Pot Pie

Who doesn't love a good pot pie? 

It's really so easy to do, and tastes MUCH better than the frozen ones. I used to use a recipe a friend gave me, but now I make one that is even quicker! I use premade pie crust and rotisserie chicken, and it really comes together in about 20 minutes, ready to bake for another 30 minutes.

This is also a perfect recipe to use up some of that leftover turkey...and any veggies. These freeze really well too!

Chicken Pot Pie

1 lb. chicken breasts, cooked and cubed ( I used rotisserie)

1 1/2 c. sliced carrots, boiled and drained

1/2 c. sliced celery

1/3 c. butter

1/3 c.onion, diced

1/3 c. flour

1/2 tsp. salt

1/4 tsp. pepper

1 3/4 c. chicken broth

2/3 c. milk

two 9" pie crusts

Cook the onion and celery in the butter until tender. Add the flour,salt and pepper and slowly stir in the broth and milk. Cook until thickened.

Put one pie crust into a pie tin. Add the chicken, then the carrots. Pour the thickened sauce on top of all. Put the second crust on top, seal edges well, and slit the crust in several places. Bake at 425 for 30 to 35 minutes, until crust is brown and golden. Cool 10 minutes before slicing.

Butterfingers pie..pinned it and tried it

A few weeks ago I posted an awesome Butterfingers dessert I made for company one night.You can check that out here.

But I had several candy bars left over, so I made this pie for Sunday dinner. It was a BIG hit with Brent and his mom! I think he liked it even better than the dessert I had made.

It was perfect for serving on a hot summer afternoon. Light and creamy, cool and sweet..... and just plain delicious!

Butterfingers Pie

food.com

1 (12 oz.) Cool whip ( I think real whipped cream would be even BETTER)

1 (8 oz.) cream cheese, softened

10 (or more or less, depending how sweet you want it) small butterfingers, crushed (reserve a few crumbs for the top) 

1 graham cracker crust

Mix the crushed butterfingers with the softened cream cheese, fold in the cool whip and spoon into crust. Chill. (about 2 hours worked well for me) Sprinkle with reserved crushed butterfingers before serving.

*I used lite cool whip, low fat cream cheese, and low fat graham crust

Raspberry Cream Pie

Paula, Paula. Another winner yet again.

This was the BEST pie ever...and so simple!

Her recipes just rock! I know I am always saying that, but honestly it's true!

Light, fluffy,and creamy! And the raspberries....perfect!

I watched her and Bobby make this together on Food Network awhile back. The pie looked really good and the looks on their faces as they took each bite was incredible. They looked like they were in heaven. I wondered if it was just acting...but after trying it myself, I know it wasn't!

The pie they made was called 10 Minute Blackberry Pie. I knew I had some raspberry jam in my refrigerator so I bought some raspberries instead of the blackberries. I also bought some real whipping cream and a pre made graham cracker crust. That's it...that's all you need!

It's wonderful! We loved it and had a hard time eating just one piece. The raspberry layer on the bottom looks thin, but trust me, it's all you need. I know it looks like a lot of cream, and it is, but absolutely perfect with the raspberry layer.

I think I will try to making a low fat version of this, and it would still taste great.

But, there is nothing quite like REAL whipping cream of course!




10 Minute Raspberry Pie
(Paula Deen}

1 pre made graham cracker crust
1 (10 oz.) fresh or frozen raspberries (I used fresh}
3 Tbsp. raspberry jam
 1 pint whipping cream (or one 8 oz. tub Cool Whip)

Put the raspberries in a bowl and smash with a fork. Add the jam and spread mixture into the graham cracker crust. Beat the cream, adding sugar to taste.  Spread on top of the raspberry layer.  Garnish and serve!

Chocolate chip pecan pie

This is my hands down favorite pie EVER. I could eat it morning, noon and night. I probably have. It doesn't last long and I think I'm the reason why.

It's the combo of chocolate and buttery pecans...I can't leave it alone. It's a dangerous recipe for me, but I was in a dangerous mood and made one.

And yes, it's gone already, every crumb.

Here's a piece while it was still warm...I threw a scoop of ice cream on top,too. What can I say....I was in a really dangerous mood!

Chocolate Chip Pecan Pie

3 eggs
1 c. lite corn syrup
1/2 c. sugar
1/4 c. melted butter
1 tsp. vanilla
1 c. pecan halves
3/4 c. chocolate chips
1 single pie crust

Mix all together and pour into pie crust. Bake at 350 for 50-55 minutes until done.

Crumb Topped Apple Pie..12 weeks of Christmas

Mmmmm...I loved the crumb on this pie!

I found the recipe in a Taste of Home magazine where they did a feature on Virginia Floren Olsen from Iowa. She's an 82 year old who makes 500 pies starting from Thanksgiving to Christmas.

Wow. Thats alot of pie! She gives them to friends and family and her sons real estate clients. Lucky people!

I figured this was a pie worth trying.

I meant to make the crust too, but ended up using a pre made, as I talked too long on the phone with a friend and ran outa time!

It was delicious....the apple filling had just the right amount of sweetness and spice.

 And the buttery streusel topping was perfect!

Here's her recipe:


Crumb Topped Apple Pie
1 1/4 c. flour
1/2 tsp. salt
1/2 c. shortening
1/4 c.cold water

Filling:
5 large tart apples, peeled and sliced thin
2/3 c. sugar
5 tsp. flour
1/1/4 tsp. cinnamon

Topping:
2/3 c. flour
1/2 c. sugar
1/4 c. cold butter

In a large bowl, combine the flour and salt, cut in the shortening until crumbly. Gradually add the water, tossing with a fork until dough forms a ball. Wrap in plastic wrap. Refrigerate 1 hour until easy to handle. Roll out and turn into a 9 inch pie plate. Flute edges. For filling, place apple slices in crust. Combine the sugar, flour and cinnamon and sprinkle over apples. Combine the ingredients for the topping and sprinkle on top. Bake at 450 for 10 minutes, reduce heat and bake 50-60 minutes at 350 until golden brown and bubbly. Cool.

Be sure to check out the other 12 weeks of Christmas recipes, and thanks to Meal Planning Magic for hosting this blog hop!


I'm also entering this at Tidy Moms:
“Come join Love the Pie with TidyMom  sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and  Harvard Common Press”

Bite size apple pies from Taste of Home

These little pies were so much fun to make.. so EASY...and so delicious. They went together in minutes and before long... we had fresh hot apple pie for dessert! Start to finish was maybe 20-25 minutes.

I wasn't sure if I should peel the apple or leave the skin on, as the recipe didn't specify. So I left them on...I liked the texture and color it added. Next time I'll try without so I can compare the taste, though. I also wondered if the apple would be hard and uncooked baking such a short time, but they were very soft and tender, the crust crispy and golden.

I served them warm with ice cream....2 little pies a piece was just a perfect size dessert. I made only half a batch as I wasn't sure how they would taste cold or reheated.

I still don't know...... as they were gone in a flash.

But my kitchen smelled great all day.... apples and cinnamon...making me wish I had made the full batch!

Bite Size Apple Pies
Taste of Home

1/2 c. sugar
2 tsp. cinnamon
1 pkg. (14.1 oz..} refrigerated pie crust
3 tbsp. melted butter, divided
2 medium tart apples, each cut into 8 wedges

In a small bowl, combine the sugar and cinnamon, set aside 1 Tbsp. On a lightly floured surface, unroll the pastry. Brush with  2 Tbsp. melted butter, sprinkle with remaining sugar mixture.

Cut each sheet into 8 one inch strips, about 8 in. long. Wrap one strip around each apple wedge, placing sugared side of pastry against apple.

Place on parchment paper lined baking sheet. Brush tops with melted butter and sprinkle with sugar mixture. bake at 425 for 13-15 minutes or until pastry is golden brown. Serve warm. Makes 16.

Links
Tasty Tuesdays
Tea party Tuesday
Mangia Mondays
Recipe Sharing Mondays
tuesdays at the table
cast party wednesday


I've also linked to Tidy Moms:
“Come join Love the Pie with TidyMom  sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and  Harvard Common Press

Blueberry Fluff Pie

I loved this dessert! It's light and fluffy and the blueberries are so sweet and juicy!

 I've been reading and bookmarking SO many recipes lately, as I have had alot of time at home recovering from my surgery. I came across this Blueberry Fluff recipe and marked it as one I wanted to try sometime in the future.  Then I noticed blueberries were on sale this week, so I had Brent pick some up!

What attracted me to the recipe was, well, first off..... Blueberries! They're one of my favorites. Then I noticed the low fat ingredients, and how easy it was to prepare. It just sounded good.

And it was!

I only made a small pan, and now I wished I had made the whole pie, it was so good. The fresh taste just reminded me of summer, which is really hard to do with all the cold and snow just out my window!

 The recipe called for a pastry pie shell, but since I was making such a small amount, I made a graham cracker crust. When I make this again, I think I will still make a graham cracker crust pie, it complimented the rest of the ingredients so well.

Blueberry Fluff Pie

{Quick Cooking}

20 large marshmallows

1/4 c. milk

4 c. fresh blueberries, divided

1 {8 oz. carton whipped topping}

1 pastry or graham cracker pie shell

In a heavy sauce pan, cook the marshmallows and milk until melted and the texture is smooth. Cool for 8-10 minutes, stirring several times. Stir in 3 1/2 c. blueberries. Set aside 1/2 c. whipped topping, fold in the remaining topping. Pour into crust and refrigerate for at lest 2 hours. Garnish with the remaining 1/2 c. blueberries and reserved topping.

Turkey Pot Pie Recipe

One of my friends makes this pot pie quite often and has passed the recipe along..seems like I am the last one of my friends to give it a try. I had it on my "must try" pile but just haven't made it for one reason or another. After hearing my friends talking about how wonderful it is again, this time I went straight up town and bought the ingredients!

It's IS wonderful! I can see why everyone loves it. Rich, flavorful, thick and creamy are just a few words that come to mind! AND it was so easy. Next time I will take my friends advice and make two....one to eat and one for the freezer.

The only change I made was to use turkey instead of chicken. I used some leftover turkey from Thanksgiving that I had frozen.  I wanted to make my own crust but decided I really didn't have the time...so I used the premade kind. I always have trouble with the bottom crust getting done as it's so thick, so this time I rolled the crust pretty thin. It worked really well.

If you want to give this delicious pot pie a try, you can find the recipe at allrecipes. I know I'll be making this often!

 A Beautiful Mess
Whatcha Makin Wednesdays

Baking With Dorie Pecan Pie

Today's Baking with Dorie recipe is,"My favorite pecan pie." The recipe can be found here or on page 327 of Baking with Dorie, From My kitchen to Yours.

This was a great tasting pie! Pecan pie is one of my favorites so I was anxious to try this. I didn't use Dorie's recipe for the crust, I used my mom's recipe. I forgot it was for a 8" pie though, and my pie pan was 9."  I had to roll it pretty thin, and didn't have much left for the edge, but I made it work!

I didn't add the espresso powder or the cinnamon and I added a full cup of corn syrup. It was wonderful! I especially liked the chunks of chocolate. I ate a piece while it was still warm, enjoying the sweet flavors of the brown sugar, pecans and chocolate in each bite!

Banana Cream Pie Baking with Dorie

Today's Baking With Dorie is Banana Cream Pie. You can find the recipe here, or on page 342 of Baking with Dorie from My House to Yours.

This was a thick, creamy, rich tasting pie! I really liked the custard. The cinnamon added a nice flavor...one I never expected I would like in a banana cream pie. I also liked the addition of sour cream mixed in with the whipped cream.

I have to admit I still like my mom's pie crust recipe best. It's just so light and flaky...and I suppose what I am used too. It's made with shortening, not butter, like Dorie's. I think next time I make this I would try it with her crust!

You can find the links to check out the other bakers pies here.