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Tag Archives: pie

Peppermint Ice Cream Pie

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Creamy ice cream in a rich chocolate crust- a cold, refreshing and easy summer treat!

I love ice cream pie.  My mom has been making these since I was little.  It is less of a recipe and more of an idea because there is absolutely no baking involved.  By far, this is the easiest dessert ever posted on this blog.  Are you ready?

INGREDIENTS:

  • One half gallon of ice cream (any flavor- I used peppermint stick)
  • 2 pre-made chocolate graham cracker crusts.
  • One jar of hot fudge sauce
  • Cool Whip topping (if desired)

DIRECTIONS:

  • Spoon all of ice cream into a large bowl and mix until softened.
  • Divide the ice cream evenly between the 2 pie crusts, spreading it in evenly to fill each crust.

  • Cover and freeze overnight.
  • Top with drizzles of Hot fudge and some Cool Whip topping when you serve it!

My thoughts:  This is such an easy recipe to make ahead and keep in the freezer for a time when you need a dessert but don’t have time to make one.  Quick and easy and so refreshing and  yummy!  Enjoy!!!!!  -r

NOTE:  This recipe will be automatically posted for me as I will be out of the country for a few weeks.  I will be unable to answer your questions or respond to your comments during this time– my apologies ahead of time!  I will catch up with all of you when I return!  -r



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Chocolate Pecan Tart

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This pecan tart with a hint of cocoa was inspired by my recent vacation to South Carolina.

I just got back from a trip to my cousin’s wedding in Raleigh and a family vacation in Myrtle Beach.  Besides the pralines (MUST learn to make these), I was tempted by all the varieties of pecan pies in each restaurant we visited (bourbon, chocolate chip, caramel, cheesecake….)

I’m visiting dear friends tomorrow afternoon and since I’ve been obsessing over pecan pies I thought I’d better give in and make one tonight to share with them.  I really think you’ll love this recipe.  The tart pan makes it beautiful and the cocoa makes it so rich and flavorful.  Plus it is really easy.  Enjoy!

INGREDIENTS:

  • Refrigerated pie crust (or your own favorite recipe!)
  • 4 T. butter
  • 2 T. cocoa powder
  • 1 c. corn syrup
  • 3 eggs
  • 1/2 c. dark brown sugar
  • 2 T. vanilla
  • 2 c. pecans (one cup chopped, one cup halves)

DIRECTIONS:

  • Preheat oven to 350 degrees
  • Lightly grease a 9 inch tart pan with removable bottom.  Line the pan with your crust, pressing it into the bottom and sides of pan and pricking the bottom a few times with a fork.
  • Melt butter on the stove in a saucepan.
  • Turn heat off and add the cocoa and corn syrup.
  • Lightly beat the eggs with the sugar and vanilla.
  • Stir egg mixture and one cup of chopped nuts into syrup.
  • Pour into crust and arrange the remaining pecans over the top.
  • Bake on a cookie sheet for 35-40 minutes (until the filling is just set).
  • Serve warm (with ice cream, I think!) or at room temperature.


My thoughts:  This is a quick dessert and it is SO yummy!  I’m laughing a little about how I have to cut a piece out of everything I make (for photography purposes, of course…) and how nothing I bring to share at a dinner ever looks pretty anymore.  My friends look at my chopped up dessert, roll their eyes and say– oh yeah….BLOG photos…  I hope you enjoy making this recipe.  I’ll leave you tonight with a couple of beach photos.  Enjoy!

My favorite pier at sunset….happy moment….

Appreciating the beach. Enjoy your week, friends!

Blackberry Tart

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There’s nothing like fresh blackberries in August!  I grew up picking berries in the woods behind our house- 4 cups made a pie.  I loved berry picking and HATED the pie (I can’t stand my fruit cooked!)  When I was home visiting family a week ago my mom and I went picking and I came home with a big bowl of fresh blackberries.  I wanted to see if I could make a fresh (UNCOOKED!) berry pie with them and it turned out wonderfully!  YUM!!!!  I used a tart pan and had LOTS of filling left over since it was so shallow- I recommend making 2 tarts or a pie with this recipe.

INGREDIENTS:

  • Blackberries! (aren’t they beautiful?)- about 4 cups.
  • One refrigerated pie crust (for pie).  (Two pie crusts for tarts.)
  • One small box (3oz.) of Jello- I used Blackberry Fusion- it was amazing- I’m sure Raspberry would work just fine if you can’t find the Blackberry.
  • One small box (3.4oz.) of Jello instant vanilla pudding
  • 2 1/4 c. cold water
  • Cool Whip

DIRECTIONS:

  • Spread pie crust into the bottom of a pie plate or tart pan and cook as directed on package.  Cool completely.  (I really think this pie would taste great in a pre-made graham cracker crust if you want to make this recipe REALLY easy!)
  • In a medium saucepan mix together the jello, pudding and water.  Cook over medium heat.
  • Bring mixture to a boil, stirring constantly.
  • Cool in refrigerator until slightly set.
  • Add berries and mix until all berries are incorporated (save a few out to decorate the top!!)
  • Spoon pie filling into crust(s) and chill overnight.
  • Before serving, spoon cool whip on top and decorate with fresh berries.  YUM!!

My thoughts:  You are going to LOVE this pie 🙂  Our berries were fairly tart and this pie was so sweet and tangy it was perfect!  Since I had only prepared one tart crust I had left over filling that I spooned into cups.  Just added Cool Whip and granola for a yummy breakfast treat.  I love how firm the pie got– no runny cooked fruit here!

On a side note:  My new obsession with food photography makes me laugh sometimes.  I was trying to catch some natural light staying INSIDE (since it was hot enough to actually cook my fruit pie outside).   I cleaned my kitchen floor, found a pretty placemat and a patch of good light and started taking pictures.  When I finally looked up I had to laugh –and take a picture of my VERY obedient puppy:

Have a great weekend everyone!!!!!    -r

Fruit Loop Pie!!!

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Don’t wrinkle your nose at the name- this tart cream filling is perfectly balanced by a sweet fruity crust. Let your inner child rejoice– its FRUIT LOOPS in a PIE!!!!

INGREDIENTS:

Crust:

  • 3c. of crushed Fruit Loops (crush before you measure)
  • 1/2c. butter (melted)
  • 1/2c. sugar

Pie:

  • 8oz. Philadelphia Cream Cheese
  • 1 (0.22 oz.) packet Kool Aid- Ice Blue Raspberry Lemonade flavor
  • 2c. marshmallow fluff
  • 8 oz. Cool Whip (refrigerator temp).

DIRECTIONS:

  • Mix together Fruit Loops, butter and sugar.
  • Press mixture into an ungreased 9 inch pie plate.
  • Bake at 350 degrees for 10 minutes.
  • Cool completely.
  • Cream together Kool Aid and Philadelphia Cream Cheese
  • Add Marshmallow fluff and blend well.
  • Fold in 1c. of Cool Whip.
  • Spoon into cooled crust
  • Top with remaining Cool Whip
  • Sprinkle Fruit Loops over the top
  • Freeze for at least 2 hours.
  • Serve chilled.

My thoughts:  This recipe has been simmering in the back of my mind ever since I made my raspberry lemonade truffles for RWOP a few weeks ago.  Adding Kool Aid to Cream Cheese…using fun cereal as a crust…finally I just did it.  It won’t qualify for the contest as it really needs some time in the freezer to set properly– NOT within the one hour time limit!  What a fun and refreshing dessert this turned out to be– I hope you try it and love it!!  -r

This recipe was shared on these wonderful blogs:


Not Just ANY Old Peanut Butter Pie!

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Craving peanut butter pie?  This one has a surprise- a layer of rich, smooth chocolate inside!  Quick and easy to make– its sure to become a family favorite!

INGREDIENTS:

  • 2c. of Nilla Wafers (crushed)
  • 1/4c. brown sugar (firmly packed)
  • 1/3 c. butter (melted)
  • 1/4c. heavy whipping cream
  • 1/2c. semi-sweet chocolate chips
  • 1c. creamy peanut butter
  • 8oz. Philadelphia cream cheese
  • 1/2c. sugar
  • 3c. Cool Whip topping

DIRECTIONS:

Preheat oven to 350 degrees.  Combine Nilla Wafers, brown sugar and butter to make crust.  Press mixture into the bottom and up sides of a 9 inch pie plate.  Bake at 350 for 8 minutes.

In a small saucepan, heat whipping cream until it starts to bubble at edges (20-30 seconds).  Turn off heat, but leave pan on burner.  Add chocolate chips to cream, cover and allow to sit for 5 minutes.  Stir until well blended and pour into bottom of crust.  Place crust in refrigerator until chocolate is completely cool.

Beat together peanut butter, cream cheese and sugar.  Gently fold in Cool Whip and spoon mixture into crust and spread evenly over chocolate layer.  Garnish as desired. (I drizzled melted chocolate onto parchment paper that was wrapped around a rolling pin to get these fun decorations)

Keep chilled until served.

My thoughts:  This is such a wonderful combination of ingredients!  The crust was an inspiration from an ice cream pie I made once.   Nilla Wafers have such a great flavor and hold together so well for this.  The chocolate layer was in a Paula Deen cookbook- but she just put chocolate chips in- which hardened into an un-cuttable layer.  Adding the whipping cream makes this layer more like fudge (a ganache, in fact).  The peanut butter filling is 100% Judy Schneider- I can’t improve on it, its such a yummy peanut putter filling!  In this case, it does indeed take a village of amazing cooks to make a pie!  Hope you love it!

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