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3 Easy Pie Recipes | Thanksgiving 2017

Homemade Pie Crust
Homemade Pumpkin Pie Spice
Thanksgiving Recipes
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Pecan Pie
1 premade pie crust
2 ½ cups pecan halves
¼ cup butter, melted
1 cup corn syrup
½ cup brown sugar, packed
3 eggs
1 tsp vanilla extract
Salt to taste

In a large bowl, whisk together eggs, brown sugar, corn syrup and melted butter. Stir in pecans. Transfer mixture to pie shell and bake at 350ºF for 40-45 minutes, or until top is golden. If you find that the crust is browning too quickly, carefully tent a piece of aluminum foil over the top. Make sure the foil isn’t touching the pie filling. Allow pie to cool completely before serving.
Enjoy!

Apple Pie

1 premade pie crust
1 premade pie dough
7-8 granny smith apples, peeled, cored and chopped
½-¾ cup brown sugar, depending on sweetness of apples
2 tsp cinnamon
2 tbsp flour
1 egg, whisked (for egg wash)
1 tbsp sugar, for sprinkling (optional)

In a large bowl, coat apple slices with brown sugar, cinnamon and flour. Mix well. Pour apple mixture into pie shell and egg wash the visible pie dough. Top with rolled out pie dough and egg wash. Sprinkle over sugar and cut 2 holes in the top of the pie to allow steam to escape. Bake at 350ºF for 45-50 minutes, or until crust is golden and apples have softened.
Enjoy!

Spiced Maple Pumpkin Pie
1 premade deep dish pie shell
14 oz pumpkin purée, canned
2 eggs
½ cup brown sugar
½ cup whipping cream
2 tbsp sour cream
2 tbsp maple syrup
2 tbsp pumpkin pie spice (http://bit.ly/1W0Vi0x)
⅛ tsp cayenne (or to taste)
Salt to taste

In a large bowl, whisk all ingredients together. Pour into pie shell and bake at 350ºF for 40-45 minutes. Cool completely before serving.
Enjoy!

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Chocolate Pretzel Peanut Butter Pie

Chocolate Pretzel Peanut Butter Pie

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 8

Serving Size: 1

Calories per serving: Delicious!

Chocolate Pretzel Peanut Butter Pie

Ingredients

    For the crust:
  • 4 cups pretzels
  • ¼ cup sugar
  • ¼ cup butter, melted
  • For the filling:
  • ½ cup whipping cream
  • 1 cup cream cheese (an 8oz package), at room temperature
  • 1 cup smooth peanut butter
  • 1 cup powdered sugar
  • 1 tbsp vanilla extract
  • For the topping:
  • ½ cup peanuts, chopped
  • ½ cup pretzels, crushed
  • ¾ cup chocolate chips

Instructions

    For the crust:
  1. In a food processor, blend pretzels into fine crumbs.
  2. Pulse in sugar and melted butter.
  3. Press the mixture into the bottom and sides of a lightly greased pie, tart or spring-form pan.
  4. Bake at 350˚F for 10 minutes.
  5. Allow crust to cool completely before adding filling.
  6. For the filling:
  7. Using a stand mixer or hand beater, whip the cream until it’s light, fluffy and doubled in volume. Set aside.
  8. In a stand mixer or large bowl, mix the cream cheese, peanut butter, powdered sugar and vanilla extract.
  9. Fold the whip cream into the peanut butter mixture, making sure you do not over mix.
  10. Spread the peanut butter filling evenly over the pretzel crust.
  11. For the topping:
  12. Sprinkle peanuts and pretzels evenly over the top of the filling.
  13. Using a double boiler, melt chocolate chips until smooth and liquid.
  14. Working quickly, pour melted chocolate into a piping bag or a resealable bag and snip off the tip.
  15. Drizzle chocolate evenly over the top of pie.
  16. Let the finished pie set in the refrigerator or freezer for at least two hours.
  17. The pie can be served at room temperature or FROZEN, which is my personal favourite.
  18. Enjoy!
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