Hershey Chocolate Pie

Total Time:

Prep Time: 0 minutes
Cook Time: 15 minutes

Courtesy of Nikki Kate.

• 1 chocolate wafer pie crust

Layer 1

• 8 ounces cream cheese
• 3/4 cup powdered sugar
• 8 ounces Cool Whip
• 1 teaspoon vanilla extract

Layer 2

• 1 (3 1/2 ounce) box chocolate pudding
• 1 1/2 cups milk

Directions:

1. Whip the cream cheese until softened.
2. Blend in powdered sugar, cool-whip and vanilla extract.
3. Put into crust and smooth out top.
4. Make pudding as directed on box for a pie, using only 1 1/2 cups of milk.
5. Top pie with pudding mixture and smooth out top.
6. Finish with Cool Whip and chocolate curls.
7. Refrigerate until set.

Ingredients:

Servings:
8 8

8

Servings Size

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Millionaire Pie Recipe

This is an old fashioned millionaire pie recipe, passed around through many a southern family. It is very easy to make and is a rich, creamy treat for dessert.

Ingredients:

1 can mandarin oranges - drained
1/4 cup lemon juice
1 can sweetened condensed milk
nuts to taste
1 container cool whip
graham cracker crust

Directions:
1. Mix condensed milk, oranges, and lemon juice.
2. Carefully fold in the Cool Whip.
3. Pour into graham cracker crust. Chill 4-6 hours before serving.

Courtesy of: Moms Who Think

Peanut Butter Pie

Crust:
15 hydrox or oreo cookies, crushed
1/4 Cup butter, melted

Filling:
1 1/4 Cup creamy peanut butter
1 8-oz pkg. cream cheese, at room temperature
1 Cup powdered sugar
2 Tbs. unsalted butter (1/4 stick)
1 1/4 Cup chilled whipping cream
1 Tbs. vanilla
melted chocolate (optional)

Mix oreo cookies and butter together and press into sides and bottom of pie pan.

Bake at 350 degrees F. for 7 minutes. Cool.

Using electric mixer, beat peanut butter, cream cheese, 1/2 Cup sugar and melted butter in a large bowl.

Using clean dry beaters, beat cream with remaining 1/2 cup sugar and vanilla in medium bowl until peaks form.

Stir 1/4 of cream into peanut butter mixture, then fold in remaining cream (mixture will be thick).

Spoon into prepared crust. Refrigerate until firm.

Optional: Fill a pastry bag with melted chocolate (chocolate syrup might also work) pipe about 8-10 rows on the top of the pie. Using a knife drag perpendicular all the way through the lines.

Emeril's Chocolate Cream Pie

Ingredients:

1 cup plus 2 tablespoons sugar
3/4 cup heavy cream, plus 1 3/4 cups
3/4 cup buttermilk
3 1/2 tablespoons cornstarch
Pinch salt
4 egg yolks
4 ounces good-quality semisweet chocolate finely chopped
1 tablespoon butter
3/4 teaspoon vanilla extract
3 tablespoons confectioners' sugar 1 (9-inch) Chocolate Cookie Crust, baked, recipe follows

Directions: In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.

In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.

Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie. When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.

Pie Crust:
Graham crackers to yield 2 cups crumbs
Chocolate sandwich cookies (white centers removed) to yield 1 1/2 cups crumbs (recommended: Oreo)
1/4 cup granulated sugar
1 stick unsalted butter, melted

Directions: Preheat oven to 375 degrees F. In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs. In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.)

Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes. Remove the crust from the oven and let cool completely before filling. Yield: 1 (9-inch) crust

Deep Dish Apple Pie

Courtesy of Barefoot Contessa

Ingredients:

4 pounds Granny Smith apples, peeled, quartered, and cored

1 lemon, zested

1 orange, zested

2 tablespoons freshly squeezed lemon juice

1 tablespoon freshly squeezed orange juice

1/2 cup sugar, plus 1 teaspoon to sprinkle on top

1/4 cup all-purpose flour

1 teaspoon kosher salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground allspice

Perfect Pie Crust, recipe follows

1 egg beaten with 1 tablespoon water, for egg wash

Directions: Preheat the oven to 400 degrees F. Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.

Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits. Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.

Perfect Pie Crust:

12 tablespoons (1 1/2 sticks) very cold unsalted butter

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

1/3 cup very cold vegetable shortening

6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas.

With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust. Yield: 2 (10-inch) crusts

Kentucky Pie

4 large eggs, lightly beaten
2 cups sugar
1 (12-ounce) package semisweet chocolate morsels, melted
1 cup sifted self-rising flour
1 cup (2 sticks) butter, melted
2 teaspoons vanilla extract
2 cups chopped pecans
2 (9-inch) deep dish unbaked pie shells or 3 (9-inch) unbaked regular pie shells
Ice cream, optional

Preheat oven to 350 degrees F. Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in remaining ingredients except for pie shells. Bake 30 -40 minutes.

Serve warm with ice cream. Freezes well!!

Luscious Lemon Layer Pie

Pie Crust Ingredients:

1 1/2 cups all-purpose flour
1 tablespoon powdered sugar
1/2 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons cold water


Bottom Layer Ingredients:
1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/3 cup fresh lemon juice
1/2 cup cold water
3 egg yolks, well beaten
2 tablespoons butter
1 1/2 cups boiling water
1 teaspoon lemon extract
1 teaspoon lemon zest, optional
3 drops yellow food coloring


Second Layer Ingredients:
1 cup powdered sugar
8 ounces cream cheese, softened
1 1/2 cups cold whole milk
2 packages instant lemon pudding

Top Layer Ingredients:
1 cup powdered sugar
8 ounces cream cheese, softened
16 ounces whipped cream or dessert topping

Pie Crust:
Whisk flour with a fork while still in the bag or canister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).

Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
Chill at least 30 minutes and then roll out between 2 large pieces of plastic wrap. Remove 1 side of plastic wrap, lightly flour, if necessary, and place into a 9-inch clear glass deep dish pan.

Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.

Bottom Layer:

In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.

Second Layer:

In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.

Top Layer:

Cream together the sugar and cream cheese until smooth. Fold in the whipped dessert topping and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.

Strawberry-Rhubarb Pie

Nothing reminds me of home and Mom's good cooking like this pie. If you can find some rhubarb, give this a try!


Crust for a 2-crust pie
2 cups diced rhubarb
2 cups strawberries, sliced
¼ cup flour
1 ¼ - 2 cups sugar
1 tablespoon butter

Directions:

Dice rhubarb. Slice strawberries. Place fruit into a large bowl. Add flour, stir to combine. Add sugar - use more sugar if you have very tart rhubarb and like a sweet pie, use less if you like the tartness.

Lay bottom crust in a 9-inch pie plate. Pour fruit into the crust. Dot with butter - cut the butter into small cubes and scatter it over the fruit. Top with the bottom crust and crimp. Snip in a few places to vent. Or, use a sharp knife to cut a pattern in it, or, create a lattice top.

How to Make a Lattice Top:

Take your intended top crust and use a sharp knife to cut it into strips about 1/2 inch (1 cm) wide. Take half the strips and lay them across the fruit, spaced about 3/4 inch (2 cm) apart. Bake at 450°F for 10 minutes, then reduce heat to 350°F and continue baking for 30-40 min., until crust is golden brown. Serve warm, with vanilla ice cream.

Fresh Strawberry Pie

 

 

 

 

 

 

 

 

 

Ingredients:

1-1/3 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening
4 teaspoons plus 1 tablespoon milk, divided
4 teaspoons water
1 package (8 ounces) cream cheese, softened
2 tablespoons sugar
1 to 1-1/2 quarts fresh strawberries, sliced

Glaze:

1/2 cup sugar
1 tablespoon cornstarch
Dash salt
1-3/4 cups water
1 package (3 ounces) strawberry gelatin

Directions:

In a bowl, combine the flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine 4 teaspoons milk and water; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes. Roll out pastry to fit a 9-in. pie plate.

Transfer pastry to pie plate. Trim pastry to 1/2-in. beyond edge of plate; flute edge of pastry. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 7 minutes longer.

Cool completely on a wire rack.

In a small mixing bowl, beat the cream cheese, sugar and remaining milk until smooth. Spread over the bottom of crust; arrange strawberries over the top.

In a saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in gelatin until dissolved. Chill until partially set. Pour over berries. Refrigerate until set. Yield: 8 servings.

Fantastic Lemon Meringue Pie

 

 

 

 

 

Ingredients:

Pastry for 9-inch one crust pie

Meringue Topping (see recipe below) 

1/2 cup graham cracker crumbs 

1 cup Sugar 

1/4 cup cornstarch 

1/8 teaspoon salt 

1 1/2 cups water 

6 egg yolks, slightly beaten 

1 tablespoon grated lemon zest 

1/2 cup fresh lemon juice 

2 tablespoons butter 

Directions: 

Preheat oven to 400 degrees F. Prepare pie pastry; dust lightly with flour, wrap in plastic wrap, and refrigerate 30 minutes before rolling. 

Prepare Meringue Topping; set aside. 

Sprinkle work area with 2 tablespoons graham cracker crumbs. Roll pastry with floured rolling pin, sprinkling additional crumbs underneath and on top to heavily coat dough. Roll pastry 2 inches larger than an inverted 9-inch pie pan. fold pastry into quarter-folds and ease into pan, pressing firmly against bottom and side; flute edges. Prick crust at 1/2-inch intervals before baking. Bake 15 minutes; reduce oven to 350 degrees F. and bake another 10 minutes or until crust is golden brown. 

Remove from oven and cool on a wire rack. Reduce oven to 325 degrees F. In a large saucepan over low heat, combine sugar, cornstarch, salt, and water; simmer until translucent. Whisk in egg yolks gradually. Whisk in lemon zest, lemon juice, and butter. Remove from heat and pour into baked pie shell. Spread prepared Meringue Topping over hot pie filling, being careful to spread to edge of pasty to prevent shrinkage during baking. 

Bake 20 minutes or until meringue is golden brown. Remove from oven and cool completely on a wire rack before cutting and serving. Makes 8 servings.  

Meringue Topping 

1 tablespoon cornstarch

1/3 cup water

4 egg whites, room temperature 

1/2 teaspoon vanilla extract 

1/4 teaspoon cream of tartar 

1/2 cup sugar 

Directions:

 In a small saucepan over low heat, combine cornstarch and water; bring to simmer, stirring until mixture thickens and turns translucent. Remove from heat and cool. In a large bowl, beat egg whites and vanilla extract until frothy. In a small bowl, combine cream of tartar and sugar; add to egg whites, 1 tablespoon at a time, beating until soft peaks form. Slowly add cornstarch mixture, 1 tablespoon at a time; continue to beat until stiff peaks form.