Dessert, Pie

Butterfinger Pie

When I served this pie to my fellow firefighters the first reaction was, “wow, this stuff is crack”.  I took that as a compliment. The beautiful thing about this pie is that it is no-bake (if you use a store-bought crust), and only 4 ingredients. It was completely delicious. Recipe and photo by plainchicken.com

 

  • 1 pre-made graham cracker pie crust
  • 8 oz cream cheese, softened
  • 12 oz container Cool Whip, thawed
  • 7 (2.1 oz) Butterfinger candy bars, crushed

Combine softened cream cheese, cool whip and 6 crushed Butterfingers. Spoon into prepared graham cracker crust. Top with remaining crushed Butterfinger. Chill at least 4 hours.

*If you want to make your own graham cracker pie crust the recipe can be found here.

 

 

 

Dessert, Pie

Lemon Cream Pie

Every month at my fire department association’s business meeting the firefighters take turns bringing a dessert or snack. This month was my turn and when I asked around what people might want the answer I got was cream pies. So I decided to make four different types of cream pie in hopes of having something for everyone. This lemon cream pie was chosen because I love all things lemon and it looked so good, I just had to try it. I had never made my own curd before so it was a little dicey for a bit as I kept stirring and stirring waiting for the curd to thicken, but eventually it did and it was heavenly. Recipe inspiration by wellplated.com.

Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs (10 sheets if you are using whole crackers)
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 7 tablespoons melted butter

Lemon Cream Filling:

  • 3 large eggs
  • 1 cup granulated sugar
  • 3/4 cup freshly squeezed lemon juice (about 3 large lemons)
  • 1 tablespoon freshly grated lemon zest (from about 1 lemon)
  • 12 ounces cream cheese, softened to room temperature

Whipped Cream Topping:

  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon pure vanilla extract

Begin by preheating your oven to 375. Mix together your graham cracker crumbs, sugars and melted butter. Press into a greased 9″ pie plate. I like to use a glass or measuring cup with a flat bottom to make sure it is even. Bake for 7-9 minutes, then let cool completely. Next, place a heatproof bowl over a pan of lightly simmering water to create a double boiler. Add the eggs into the bowl, then with a hand mixer on medium speed (or a whisk and some serious arm power), beat the eggs until thick and fluffy, about 2 to 3 minutes if using a mixer. With the mixer running, slowly add the sugar, then the lemon juice and lemon zest. Once incorporated, switch from a mixer (or whisk) to a rubber spatula. Continue to cook the mixture over the simmering water, stirring constantly and scraping the bottom of the bowl with your spatula, until it forms a thick, smooth custard, about 8-12 additional minutes. When you dip your spatula into the custard, the custard should easily coat the spatula’s back, and if you draw a line through the custard on the back of the spatula with your finger, the sides of the custard should stay separated. Remove the bowl from the water and let cool to almost room temperature. In a large mixing bowl or a standing mixer fit with the paddle attachment, beat the cream cheese on medium high speed until it is completely soft and smooth, about 3 full minutes. Reduce the mixer speed to medium, then gradually add the cooled lemon custard to the cream cheese, beating until smooth and fully combined so that no white streaks remain. Pour the cream cheese into the baked pastry shell. Refrigerate the pie until fully chilled, at least 4 hours or overnight. Up to 4 hours before serving, prepare the homemade whipped cream: In large mixing bowl or the bowl of a standing mixer fitted with the whisk attachment, beat the cream in the bowl of an electric mixer fitted with a whisk attachment over medium speed. When it starts to thicken, add the powdered sugar and vanilla, increase the mixer speed to high, and continue to beat until soft peaks form. (Do not over beat or the cream will separate.) Spread over the chilled pie, slice, and serve cold.

*Now I know there are a lot of words in the instructions, but it really is not as difficult as it might appear. Also, I knew I wouldn’t be serving my pie right away, so I made a stabilized whipped cream using gelatin to ensure that my whipped cream didn’t fall. That recipe can also be found on my website.

Dessert, Pie

Secret Ingredient Pumpkin Pie

This pie was a huge hit this Thanksgiving, partly because of the surprise ingredient this recipe has.  I was very interested to see what it would taste like and it delivered on all counts. My good friend said it was the best pumpkin pie she’s ever had, and she has tried A LOT of pumpkin pies over the years. Recipe and photo courtesy of sallysbakingaddiction.com

  • Homemade pie crust
  • one 15oz can (about 2 cups) pumpkin puree
  • 3 large eggs
  • 1 1/4 cups dark brown sugar
  • 1 tablespoon  cornstarch
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground or freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon fresh ground pepper
  • 1 cup heavy cream
  • 1/4 cup milk

Make the pie crust through step 5 or use store-bought. When you are ready to bake the pie, remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Using pie weights, pre-bake the crust for 10 minutes.

For the pumpkin pie filling, whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick. Preheat oven to 375°F.

Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (Use extra to make mini pies with leftover pie dough scraps if you’d like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc. Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours.  Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 3 days.

Dessert, Pie

Pecan Pie

This recipe came from Pioneer Woman and I made it this year for Thanksgiving. It got rave reviews from the members of my family, so of course it has to go on this website. One note I would make is to make sure you have a good thick pie crust on the bottom. I used a pre-made Pillsbury and I feel like it didn’t hold up with the filling very well.

  • 1 cup white sugar
  • 3 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1 cup corn syrup
  • 3/4 teaspoons vanilla
  • 1/3 cup melted butter (salted)
  • 3 whole eggs, beaten
  • 1 cup (heaping) chopped pecans

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 350º 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 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
Allow to cool for several hours or overnight. Serve in thin slivers.

Dessert, Pie

Apple Pie (Like a Boss)

This apple pie is so, so good. I made it more traditionally with a lattice crust using this recipe: Homemade Pie Crust. The caramel-like filling was delicious, and it came together really quickly. It easily stole the show this Thanksgiving. The hardest thing was letting it cool sufficiently, but it’s well worth the wait. Recipe and photo courtesy of audreysapron.wordpress.com.

  • 2 batches of Homemade Pie Crust (or 1 if you roll it out very thinly!)
  • 7-8 small granny smith apples, peeled, sliced, and cored
  • 1 stick butter
  • 3 tbsp all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 heaping tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla

Place the peeled, cored and sliced apples in a large bowl. Set aside. Preheat oven to 425. In a medium sauce pan, melt butter over medium heat. Add the 3 tbsp of flour and mix well, forming a paste. Add the water, sugars, cinnamon, nutmeg, and vanilla and mix well. Bring to a boil for 1 minute, then reduce heat to a simmer for an additional minute. Remove from heat and reserve about 1/3 cup of filling for pie crust. Add remaining filling to apples. Toss well. Pour apples into prepared pie crust, mounding slightly. Top with second pie crust (lattice design, etc). Brush the remaining 1/3 cup caramel filling over the crust. Cover the pie loosely with aluminum foil. I lightly spray the foil so it does not stick to the pie. Place the pie on top of a cookie sheet (to catch any drips) and bake at 425 for 10-12 minutes. Reduce the heat to 350 and bake for another 50 minutes (remove the foil the last 10 minutes to let the crust brown), or until done.  The pie is done when the crust is golden-brown and the apples are soft when pierced with a fork. Allow the pie to cool before serving. Enjoy!

Dessert, Pie

Pumpkin Pie

Best Pumpkin Pie FillingThis recipe came from the Cooking on a Budget blog via Pinterest.  The title to her post was “the BEST Pumpkin Pie Filling”, and after making it, I would have to agree.  It is light and fluffy, but still has the pumpkin pie flavors we all love. Sorry Eagle Brand, but I will be making this filling as my go-to from now on.

  • 1 refrigerated pie crust
  • 15 oz can pumpkin puree
  • 3 eggs, beaten
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup light brown sugar, packed
  • 1 cup half and half
  • 1/4 cup heavy cream

In a small bowl, beat your eggs.  In a larger bowl add your pumpkin puree, eggs, and the rest of ingredients.  Mix until fully incorporated. Pour into your pie crust and bake at 350 for approximately and hour, or until the filling is slightly risen and firm in the middle.

Dessert, Pie

Toffee Pecan Pie

toffe pecan pieThis recipe came from the Food Network magazine.  I have never been a big one for pecan pie, but the addition of the toffee pieces really made this recipe go a notch above.

  • 1 refrigerated pie crust (or if you feeling adventurous you can make it from scratch
  • 3 large eggs
  • 1 cup light brown sugar, packed
  • 3/4 cup light corn syrup
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter extract (optional)
  • juice of 1/2 lemon
  • 1/2 teaspoon salt (leave out if you use salted butter)
  • 1 1/2 cups pecans, roughly chopped
  • 1/2 cup toffee bits

Prepare your crust in a greased pie plate and scallop the edges or decorate as you want. Whisk eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans, and toffee bits in a large bowl until combined. Pour filling into prepared crust.  Bake at 350 until the crust is deep golden brown and the filling is set around the edges but still jiggly in the center, about 55 mins.  (Tent crust with foil if it browns too quickly.)  Transfer to a rack and let cool completely.