No Bake Peanut Butter Chocolate Cream Pi

8

No Bake Peanut Butter Chocolate Cream Pie

Yields: one  9″pie

INGREDIENTS:

25 Oreo Cookies

6 tablespoons butter, melted

1 (14 ounce) can sweetened condensed milk, divided

4 ounces semi-sweet baking chocolate

3 teaspoons vanilla extract , divided

1/2 cup peanut butter (I use Skippy Naturals)

2 cups heavy whipping cream, cold

3 tablespoons powdered sugar

8a

Directions:

  1. Crush your Oreo cookies in a plastic bag with a rolling pin or in a food processsor. Mix the crumbs and melted butter with a fork in a medium sized bowl. Press into a 9” pie plate and chill until ready to fill.
  2. Melt the baking chocolate in a medium sized bowl according to package directions for melting. Typically, chocolate will take about 1-2 minutes on high power, but make sure you stir every 30 seconds.
  3. Stir 1/2 of the can of sweetened condensed milk (about 5 ounces volume) into the melted chocolate. Stir in 1 teaspoon of vanilla extract. Let sit for a few minutes, but be sure to stir it occasionally so it doesn’t turn into fudge.
  4. Stir the remaining sweetened condensed milk in another medium bowl with the peanut butter and 1 teaspoon vanilla. Stir until smooth.
  5. Whip the heavy whipping cream on high speed until stiff peaks form, adding in the powdered sugar and 1 teaspoon of vanilla extract while it’s mixing.
  6. Stir 1 cup of the whipped cream carefully into the peanut butter mixture. Fold carefully so you don’t break the cream. Spread in the bottom of the prepared crust.
  7. Stir up the chocolate mixture until it’s smooth. Fold in 1 cup of whipped cream carefully so you don’t break the cream. Spread on top of peanut butter layer.
  8. Top with remaining whipped cream and chocolate shavings. (Chocolate shavings can be made by using a potato peeler on an ounce of chocolate.)
  9. Chill for at least 4 hours or overnight before cutting. Store loosely covered in the refrigerator and eat within 3 days.

source : crazyforcrust

 

 

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Classic Pumpkin Pie with Pecan Praline Sauce

37

Classic Pumpkin Pie with Pecan Praline Sauce

Yield: standard pie

INGREDIENTS:

Crust
1 1/4 cups (155 grams) all-purpose flour
1 1/2 teaspoons (6 grams) granulated sugar
1/2 teaspoon (3 grams) fine sea or table salt
1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks
1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed

Filling
1 3/4 cups pumpkin puree, from a 15-ounce (425 gram) can or homemade pumpkin puree
2/3 cup (130 grams) granulated sugar
1/2 teaspoon (3 grams) fine sea or table salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
A few gratings of fresh nutmeg (or a pinch of ground nutmeg)
1 1/3 cups (315 ml) cold heavy cream
3 large eggs

Topping
1/2 cup (95 grams) packed light or dark brown sugar
6 tablespoons (85 grams) unsalted butter
3 tablespoons (45 ml) heavy cream
1/4 teaspoon flaky sea salt, or a little less of a coarse salt
1 teaspoon (5 ml) vanilla extract
3/4 cup (85 grams) pecans (I coarsely chopped 1/2 cup, left the last 1/4 cup in halves)

DIRECTIONS:

Make the pie dough:

  • By hand, with my one-bowl method: In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. (Some people like to do this by freezing the stick of butter and coarsely grating it into the flour, but I haven’t found the results as flaky.) Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
  • With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
  • Both methods: Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. Longer than 2 days, it’s best to freeze it until needed.

Form the crust: On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. Fold dough gently in quarters without creasing and transfer to a 9-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. Return to fridge until ready to fill. (See Notes below for par-baking directions, if desired. I rarely desire this.)

Heat oven: To 400°F (205°C).

Make the filling: Combine pumpkin, sugar, salt and spices in a medium saucepan over medium heat. Bring to a sputtering simmer and cook for 5 to 7 minutes, stirring frequently. Scoop cooked pumpkin filling into bowl, and whisk in cold cream until smooth. Whisk in eggs, one at a time. Pour filling into prepared pie crust.

Bake pie: For 15 minutes, then reduce heat to 350°F (175°C) and bake for another 30 to 40 minutes, until only the center barely jiggles and a toothpick inserted into it comes out pumpkin-free. (Damp is fine, but the toothpick shouldn’t have loose pumpkin batter on it.)

Let pie cool on a rack completely, if you, like me, prefer your pumpkin pie cool. You can hasten this along in the fridge. This pie is now ready to serve, but if you want to gild the lily a little, make the topping as well.

Make pecan praline topping: In a small/medium saucepan set over medium-low heat, combine the brown sugar, butter, cream and salt. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove pan from heat and stir in vanilla and pecans.

Serve pie: In wedges, ladles with pecan praline sauce. Extra pie (an unfamiliar phenomenon) keeps in the fridge for up to a week.

Notes:

  • For the crust:  You can  use any crust of your choosing, even store-bought. It’s really all about the filling.
  • Par-baking your crust: Once you’ve settled that, you get to choose whether you want to par-bake it or not, and decision comes down to how crispy you want the base of your pie. I do not par-bake pumpkin pie crusts, but I’m pretty lazy. If you’d like to par-bake your crust, once you roll it out, prick unbaked crust a few times with a fork, line it with lightly buttered foil or parchment paper and fill with pie weights, dried beans or pennies. Bake at 400°F (205°C) on rimmed baking sheet 15 minutes. Remove paper or foil and weights, and bake 5 to 10 more minutes until crust is golden brown and lightly crisp. Keep oven on (you’ll need the same temperature to begin baking), fill pie and finish baking as instructed above.
  • Buying canned pumpkin: If you’re using canned pumpkin, make sure you buy pumpkin puree, and not pumpkin pie filling, which will come already aggressively sweetened and spiced.
  • Making pumpkin puree: My directions are here, but keep in mind that both butternut and kabocha squash also make very smooth, lovely fillings for pumpkin pie. You can use the same directions to prepare them.
  • Heavy cream: You can replace half of the heavy cream with milk, although there’s less fun in that; you can also replace the whole amount with a half-and-half, which always seems to be around when you’re entertaining, right?
  • Praline sauce: The pecan praline sauce is best when it’s first made, and tends to become grainy when it’s reheated. Nobody complains, but if it’s going to bug you a lot, I recommend making it right before you serve the pie. You’ll only need 10 minutes and a small saucepan.

source:  smittenkitchen

Lemon Meringue Pie Cheesecake

8

Lemon Meringue Pie Cheesecake

Yield : 9″ pie

INGREDIENTS:

Cheesecake
  • 1½ cups graham crumbs
  • ¼ cup melted butter
  • 3 packages (8oz each) cream cheese
  • ⅔ cup sugar
  • 3 eggs
Lemon Filling
  • 1 cup sugar
  • ⅓ cup corn starch
  • 6 egg yolks
  • 1½ cups water
  • 2 lemons, zested & juiced
  • 1 tablespoon butter
Meringue
  • 4 egg whites
  • ½ teaspoon cream of tartar
  • ⅓ cup sugar

DIRECTIONS:

 

Cheesecake
  1. Preheat oven to 350 degrees.
  2. Combine melted butter & graham crumbs. Press into a 9″ springform pan.
  3. With mixer on medium, beat cream cheese & sugar until blended. Mix in eggs.
  4. Pour cream cheese mixture over crust and bake for 35-40 minutes or just until center is set.
  5. Cool 5 minutes, run a butter knife around the edge to loosen. Cool on the counter 1 hour. Refrigerate 4 hours or overnight.
Lemon Filling
  1. Preheat oven to 350 degrees.
  2. Combine sugar, cornstarch, egg yolks and water in a large saucepan. Whisk constantly over medium heat until mixture reaches a boil. Stir in ½ cup lemon juice & zest from 2 lemons. Let boil 1 minute while stirring.
  3. Remove from heat and stir in butter, keep warm.
Meringue
  1. Beat egg whites & cream of tartar on medium-high until soft peaks form (ends of peaks will curl when the beaters are lifted out). Continue mixing on medium-high adding in sugar a little bit at a time until stiff and glossy peaks form (about 5 minutes).
  2. Spread lemon filling over cheesecake layer. Immediately spread meringue over hot lemon filling. Be sure the meringue overlaps the edges of the pan slightly to avoid it shrinking.
  3. Bake 10-15 minutes or until browned. Cool at room temperature 1 hour. Refrigerate 4 hours or overnight before serving.

source : spendwithpennies

Oreo Cookie Crust

5a

Oreo Cookie Crust

Yield : 1 pie crust (9″)

INGREDIENTS:

25 Oreo Cookies (your favorite flavor)

5 tablespoons unsalted butter, melted

5b 5

Directions:

  1. Finely crush your cookies. I like to use a food processor for this step, but you can also place the cookies in a plastic bag and roll the sealed bag with a rolling pin. If you’re using a rolling pin, seal the bag but leave about an inch open for air to escape. You’ll have to put some muscle in it to get a fine crush. The crust sticks together best when the cookies are crushed finely.
  2. NOTE: You do NOT need to remove the filling from the Oreo.
  3. Stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate. Chill until ready to fill.
  4. For a no-bake pie: chill the crust about 30 minutes before filling, then fill/chill as directed in the recipe.
  5. For a crunchier no-bake filling pie: bake the crust for 8 minutes at 350°F then cool completely before filling.
  6. For a filled baked pie: press the crust into the pie plate and then bake about 8 minutes at 350°F. Fill with filling and bake as directed in the recipe.
  7. This crust can also be pressed into a 9×9 inch pan for pie bars or used as a cheesecake crust in a 9-10″ springform pan.

source : crazyforcrust

No-Bake Chocolate Mousse Pie

21

No-Bake Chocolate Mousse Pie

Yield : 9″ pie

INGREDIENTS:

  • 1 oz. (2 Tbs.) unsalted butter, melted; more for the pan
  • 8 oz. Italian chocolate wafer sandwich cookies, such as Quadratini, or other chocolate wafers, such as Famous
  • 9 oz. semisweet chocolate, chopped (about 1-1/2 cups); more for garnish
  • 1-1/2 tsp. pure vanilla extract
  • Pinch kosher salt
  • 3-3/4 cups heavy cream

DIRECTIONS:

Butter a 9-inch springform pan.

Grind the cookies in a food processor until they resemble wet sand, 20 to 30 seconds; you will have about 1-3/4 cups. Transfer to a small bowl and mix in the butter. Spread the crumbs in the pan, cover with plastic wrap, and press evenly into the bottom. Refrigerate.

Combine the chocolate, 1/2 tsp. of the vanilla, and the salt in a large bowl. In a small saucepan, bring 3/4 cup of the cream to a bare simmer. Pour the cream over the chocolate, let sit for 1 minute, then whisk until smooth. Cover and refrigerate for about 30 minutes to cool.

Beat 1-1/2 cups of the cream in a medium bowl with an electric mixer on medium-high speed to stiff peaks, about 2 minutes. Whisk the chocolate mixture to loosen it, and fold it into the whipped cream with a large silicone spatula until no streaks remain.

Carefully peel the plastic wrap off the crust and scrape the mousse into the pan, gently spreading it to the edges. Cover and refrigerate for at least 6 hours.

Just before serving, beat the remaining 1-1/2 cups cream and 1 tsp. vanilla in a medium bowl to medium-stiff peaks. Run a knife around the pie to loosen its edges and then remove the side of the pan. Slide a spatula under the crust and transfer the pie to a serving plate. Mound the whipped cream over the mousse and top with chocolate curls, shards, or shavings. To serve, dip a knife into hot water and dry it before slicing.

source : finecooking

Key Lime Pie Lasagna

43

Key Lime Pie Lasagna

Yield : 9″x  13″

INGREDIENTS:

For crust:
  • 1 cup flour
  • 2 Tablespoons sugar
  • ½ cup butter-melted
  • ½ cup macadamia nuts –chopped very finely (you can use chopped cashews, pecans…)
For cheesecake layer:
  • 6 oz. cream cheese- softened
  • ⅔ cup powdered sugar
  • ⅔ cup whipped topping
  • ½ teaspoon vanilla
For key lime layer:
  • 2 Tablespoon cornstarch
  • ¾ cup key lime juice
  • ¾ cup sugar
  • 4 egg yolks-slightly beaten
  • 5 Tablespoon butter
  • green food coloring-optional
  • 1 ½ cup whipped topping
For topping:
  • 1 cup whipped topping
  • ⅓ cup nuts-chopped
Instructions
  1. Preheat oven at 350 F and spray the bottom of 9×9 inch baking dish.
  2. In a bowl combine crust ingredients and stir until well combined and crumbly, then press it into the bottom of baking dish and bake for 20 minutes, remove from the oven and let it cool completely.
  3. Mix cream cheese and powdered sugar until smooth and creamy. Fold in 1 cup whipped topping and ½ teaspoon vanilla and spread over cooled crust. Set in the fridge.
  4. In medium sauce pan stir together sugar and corn starch, stir in key lime juice and slightly beaten egg yolks, add butter and bring mixture to a very controlled simmer over medium-low heat stirring almost constantly until thickened ( it should be able to coat the back of a metal spoon) remove from heat, cover with plastic foil and refrigerate for at least 2 hours.
  5. When key lime custard is cooled completely, add a few drops green food coloring and mix it well. Stir in 1 ½ cup whipped topping and spread onto cheesecake layer.
  6. Top with 1 cup whipped topping and sprinkle chopped nuts. Set in the fridge for at least 4-5 hours or overnight. You can place it in the freezer and serve like frozen dessert (It defrost fairly quickly).

source : omgchocolatedesserts

Carrot Cake Pie

13a

Carrot Cake Pie

Yields: 0ne 9″ pie

INGREDIENTS:

For the Pie

  • 1 premade pie crust (or your favorite recipe)
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon ginger
  • 1/4 cup melted butter
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup shredded carrots

For the Frosting

  • 3 ounces cream cheese
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla
  • 1/2 cup powdered sugar
  • 1/2 cup cold heavy whipping cream

13

Directions:

  1. Preheat oven to 350°F.
  2. Line a 9” pie plate with the crust, crimping the edges. Refrigerate until ready to fill.
  3. Combine flour, baking powder, baking soda, salt, cinnamon, and ginger in a medium bowl.
  4. Cream together butter and sugar with a mixer. Stir in egg and vanilla until just combined.
  5. Stir dry ingredients into wet until just combined. Fold in carrots.
  6. Pour into prepared pie crust. Bake 25-30 minutes until the top is set and a toothpick comes out with only crumbs clinging to it. (If your crust starts to get too dark, cover it with strips of aluminum foil.) Let cool before frosting.
  7. To make the frosting: In a large bowl, beat cream cheese and 1 tablespoon butter with a mixer until creamy. Stir in vanilla. Add powdered sugar and beat slowly until combined. In a separate bowl or stand mixer, beat heavy whipping cream until stiff peaks form (make whipped cream). Fold gently into the cream cheese frosting mixture. Use a 1M tip to pipe the frosting around the pie, or just spread it all over the top.
  8. Store in the refrigerator for up to 3 days.

source : crazyforcrust

 

Mississippi Mud Pie

Mississippi Mud Pie VBB

Mississippi Mud Pie

Yields: 1,  9-inch cake

INGREDIENTS:

1 prepared 9-inch (6 oz.) chocolate crumb crust

1 cup powdered sugar

1 cup (6 oz.)  Semi-Sweet Chocolate Morsels

1/4 cup (1/2 stick) butter or margarine, cut up

1/4 cup heavy whipping cream

2 tablespoons light corn syrup

1 teaspoon vanilla extract

3/4 cup chopped nuts, divided (optional)

2 pints coffee ice cream, softened slightly,divided

Whipped cream (optional)

DIRECTIONS:

HEAT sugar, morsels, butter, cream and corn syrup in small, heavy-duty saucepan over low heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.

DRIZZLE 1/3 cup chocolate mixture in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup chocolate mixture, 1/4 cup nuts and remaining ice cream. Drizzle with remaining chocolate mixture; top withremaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving.

source:  verybestbaking

Lemon Cheesecake Pie

10

Lemon Cheesecake Pie

Yield : 9″ pie

INGREDIENTS:

 

  • 2 8 oz bars of cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 2 large eggs
  • 1/3 cup fresh squeezed lemon juice
  • 1 tsp vanilla
  • 1/4 tsp salt
  • your favorite 9 inch prebaked pie crust (see recipes of pie crusts here )
  • extra lemon for zesting

Directions:

  1. In food processor, combine cream cheese, sugar, sour cream, eggs, lemon juice, vanilla and salt (everything except the zest and pie crust ) until smooth.
  2. Pour into crust and bake at 325 until center is set but still slightly wobbly. (40 to 50 minutes.) To keep pie crust from burning, cover pie crust edges with foil.
  3. Let cool, then chill til firm (4 – 5 hours.)
  4. Before serving, top with thin layer of whipped cream and lemon zest

source: scatteredthoughtsofacraftymom

 

Mississippi Mud Pie

Mississippi Mud Pie CC

Mississippi Mud Pie

Yields: 1,  9-inch cake
Baking time: 35-40 mins

INGREDIENTS:

Crust

40 Oreo cookies (one 15.3 oz pkg)

5 Tbsp unsalted butter, melted

Flourless Chocolate Cake

6 oz bittersweet chocolate chips or chopped chocolate (1 cup. I recommend Ghirardelli)

1/4 cup unsalted butter

1/4 cup water, at room temperature

1 Tbsp unsweetened cocoa powder

1/4 tsp salt

1 Tbsp vanilla extract

6 large eggs at room temperature, separated

1/2 cup packed light-brown sugar

1/2 cup granulated sugar

Chocolate Pudding

3/4 cup granulated sugar

1/2 cup unsweetened cocoa powder

1/3 cup cornstarch

1/4 tsp salt

4 large egg yolks

2 1/2 cups whole milk

3 Tbsp unsalted butter

3 oz bittersweet chocolate chips or chopped chocolate (1/2 cup)

2 tsp vanilla extract

Whipped Cream Topping

1 1/4 cups heavy cream

3 Tbsp granulated sugar

DIRECTIONS:

  • To make the Oreo crust:
  • Butter the bottom and sides of a 9-inch springform pan, then line the bottom with a round of parchment paper and lightly butter top of parchment paper. In a food processor, pulse Oreo cookies until finely ground. Pour into a bowl along with 5 Tbsp melted butter and use a fork to stir until evenly moistened. Pour mixture into prepared springform pan and press into an even layer along bottom and up the sides of the pan, coming within a 1/2-inch of the top of the pan. Preheat oven to 300 degrees and transfer to freezer and chill 10 minutes. Remove from freezer and bake in preheated oven 10 minutes. Remove from oven and allow to cool.
  • For the flourless chocolate cake:
  • Increase oven temperature to 350 degrees. Place 6 oz bittersweet chocolate chips and 1/4 cup butter in a microwave safe bowl. Heat mixture in microwave in 20 second intervals on 50% power, stirring after each interval until melted and smooth, set aside to cool slightly. In liquid measuring cup (used to measure water) whisk together water, 1 Tbsp cocoa powder, salt and 1 Tbsp vanilla until well blended. Set aside. In the bowl of an electric stand mixer fitted with the whisk attachment, whip 6 egg yolks with brown sugar on medium-high speed until mixture is pale and fluffy and has nearly doubled in volume, about 5 minutes. Add melted chocolate mixture and mix just until combined, then scrape down sides and bottom of bowl and mix on low speed 5 seconds longer. Add water mixture and blend just until combined, then scrape down sides and bottom of bowl and mix 5 seconds longer. In a clean stand mixer bowl (you may have to transfer egg yolk/chocolate mixture to an alternate mixing bowl and clean out/dry well stand mixer bowl if you only have one like me), whip egg whites until foamy, then gradually increase speed to high, while slowly adding in 1/2 cup granulated sugar and beat until soft peaks form.
  • Scoop out about 1 cup of the whipped egg white mixture and gently fold into egg yolk/chocolate mixture, just until combined, about 30 seconds. Add in remaining egg white mixture and fold just until nearly combined (don’t overmix). Pour mixture into cooled cookie crust and spread into an even layer. Bake in preheated oven 38 – 42 minutes, until cake edges appear set but center still jiggles slightly (cake may appear under-baked). Transfer to a wire rack to cool completely. Once cool wrap tightly with plastic wrap and refrigerate at least 3 hours or up to overnight.
  • For the chocolate pudding:
  • In a medium saucepan whisk together granulated sugar, cocoa powder, cornstarch and salt. Stir in egg yolks and mix until combined (the texture will be thick). While whisking, slowly pour in milk. Heat mixture over medium heat, and bring to a boil, whisking constantly. Allow mixture to boil for 30 seconds then remove from heat and pour into a bowl. Add butter, chocolate chips and vanilla (I used vanilla bean paste because I ran out of vanilla) and stir until combined (I pressed mine through a fine strainer but that’s optional). Allow to rest at room temperature 15 minutes, then cover with plastic wrap pressing directly against the surface of the pudding to prevent a skin from forming. Chill in refrigerator at least 3 hours or overnight.
  • To assemble pie:
  • Remove cake and pudding from refrigerator and stir pudding to loosen, then spread pudding into an even layer over flourless cake, staying within the cookie crust border. Chill in refrigerator 30 minutes.
  • For the sweetened whipped cream:
  • In a mixing bowl, using an electric mixer, whip heavy cream until soft peaks form. Add in 3 Tbsp granulated sugar and whip until stiff peaks form. Remove cake from refrigerator and spread whipped cream in an even layer over top of cake. Remove springform ring and cut into slices. Serve within 3 hours (I found I actually liked the cake just as much the second day, BUT I wouldn’t add the whipped cream until it’s within a few hours of being served).

 

source: cookingclassy