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Root Beer Pie
Time: 8 hours 15 minutes Yield: 8 servings

Ingredients

1 (8-ounce) package imitation whipped topping, thawed and divided
3/4 cup root beer, cold
1/2 cup fat-free milk
1 (3-4-ounce) package of instant vanilla pudding mix
1 (9-inch) graham cracker crust
maraschino cherries, optional, for topping

Directions

Step 1 - Reserve 1/2 cup of the whipped topping in the fridge.
Step 2 - In a large bowl, whisk the root beer, milk, and pudding mix for two minutes.
Step 3 - Fold in 1/2 of the remaining whipped topping.
Step 4 - Spread the mixture into the graham cracker crust.
Step 5 - Spread the remaining 1/2 of the whipped topping over the pie filling.
Step 6 - Freeze for at least 8 hours and up to overnight.
Step 7 - Serve with dollops of the reserved whipped topping and the maraschino cherries.
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Blackberry Sour Cream Pie
Yield: 8 servings Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes

Ingredients

one 9-inch unbaked pie shell
1 cup sour cream
1 cup + 2 tablespoons sugar (separated)
5 tablespoons all-purpose flour
1/4 teaspoon salt
4 cups fresh blackberries
1/4 cup bread crumbs
1 tablespoon melted butter

Instructions

Preheat oven to 375° F
Using a small bowl, combine 1 cup of sugar, sour cream, flour and salt.
Place blackberries in unbaked pie shell and spread sour cream mixture over berries.
Mix bread crumbs and 2 tablespoons of sugar in another small bowl. Add melted butter and stir until combined and crumbly.
Sprinkle crumbs over top of pie and bake for 40-45 minutes.
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Possum Pie
Total Time Prep: 20 min. + chilling Makes 8 servings

Ingredients

6 ounces cream cheese, softened
3/4 cup confectioners' sugar
1 graham cracker crust (9 inches)
1/4 cup chopped pecans
1-3/4 cups cold milk
3/4 teaspoon vanilla extract
1/4 cup instant vanilla pudding mix
1/3 cup instant chocolate pudding mix
1/2 cup heavy whipping cream, whipped
12 to 16 pecan halves

Directions

In a small bowl, beat cream cheese and sugar until smooth. Spoon into crust. Sprinkle with chopped pecans.
In a bowl, whisk the milk, vanilla and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over the pecans. Refrigerate for at least 4 hours. Top with whipped cream and pecan halves.
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Easy Million Dollar Pie

Ingredients:

2 ready-made Graham Cracker Crust
20 oz can drained Crushed Pineapple
1/3 cup chopped pecans
14 oz Sweetened Condensed Milk
1/2 cup Shredded Coconut
2 tbsp Lemon Juice
8 oz thawed Cool Whip
9 Maraschino Cherries (for garnish)

Directions:

Combine pineapple, 1/2 of the pecans, 1/2 the coconut, sweetened condensed milk, and lemon juice in a large bowl mixing well.
Fold in Cool Whip. 3.jpg
Pour mixture into crusts.
Sprinkle top with remaining shredded coconut and pecans.
Top with cherries.
Freeze at least 4 hours.
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Deep-Dish Snickers Pie
Total: 4 hr 30 min (includes chilling time) Active: 30 min Yield: 8 servings


Ingredients

Six 1.56-ounce Snickers® candy bars, roughly chopped (about 2 cups), plus more for garnish
6 tablespoons unsalted butter, cubed
One 9-ounce package chocolate wafer cookies
1/2 cup dulce de leche
1/2 cup hot fudge sauce, warmed
1 cup crunchy peanut butter
One 8-ounce package cream cheese, at room temperature
1 cup confectioners' sugar
1 cup heavy cream
1/2 cup salted roasted peanuts, chopped


Directions

Preheat the oven to 350 degrees F.
For the crust: Melt 1 cup of the candy bars with the butter in a small saucepan over medium heat, whisking frequently, about 4 minutes.
Pulse the cookies in a food processor to fine crumbs. Drizzle in the candy mixture until the crumbs are completely coated. Firmly press the crumb mixture into the bottom and up the side of a 9-inch deep-dish pie plate. Bake until the crust is set, 10 to 12 minutes. Spread the dulce de leche over the warm crust with an offset spatula then drizzle with 1/4 cup hot fudge; set aside.
For the filling: Beat the peanut butter, cream cheese and sugar in a large bowl with an electric mixer on medium speed until combined. Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Fold in the remaining 1 cup chopped candy bars. Pour the filling into the crust, evening out the top with a spatula. Drizzle with the remaining 1/4 cup hot fudge sauce.
Make a decorative ring around the edge of the pie (do not cover the crust) with more chopped candy bars, overlapping them slightly. Inside that ring, make a second ring with the chopped peanuts. Chill until set, at least 4 hours and up to overnight.
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CHOCOLATE, PECAN, AND PUMPKIN SEED PIE WITH GINGERSNAP CRUST
YIELD Makes 1 (9") pie ACTIVE TIME45 minutes TOTAL TIME1 hour 30 minutes, plus cooling

INGREDIENTS
For the crust:
20 gingersnaps (about 4 1/2 ounces)
3/4 cup raw pecans (about 3 ounces)
1 tablespoon (packed) light brown sugar
1/8 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces

For the filling:
1 1/2 cups pecan halves (about 6 ounces)
1/2 cup raw pumpkin seeds
6 tablespoons unsalted butter
3 ounces unsweetened chocolate, coarsely chopped
1/4 cup heavy cream
4 large eggs
1/2 cup (packed) light brown sugar
1/2 teaspoon kosher salt
1/4 cup plus 1 tablespoon molasses
Special equipment:
A 9" pie pan (not deep dish), pastry brush

PREPARATION
* Make the crust:
Preheat oven to 350°F. Pulse gingersnaps, pecans, brown sugar, and salt in a food processor until finely ground. Add butter and pulse until dough sticks together when pressed. Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Bake crust until golden brown, 8-10 minutes. Let cool completely.
* Make the filling:
Spread pecans and pumpkin seeds on a rimmed baking sheet. Toast in 350°F oven until warmed through and lightly fragrant, 5 minutes; let cool.
Meanwhile, heat butter, chocolate, and cream in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring, until melted and smooth, about 5 minutes. Let cool slightly.
Whisk eggs and brown sugar in a large bowl until frothy. Whisk in salt and 1/4 cup molasses until smooth, then slowly add chocolate mixture, whisking constantly, until combined. Stir in half of toasted pecans and pumpkin seeds. Pour mixture into prepared crust. Arrange remaining pecans and pumpkin seeds evenly over filling.
Bake pie until filling is set around the edges but jiggles slightly in the center when shaken, 25–30 minutes.
Meanwhile, whisk remaining 1 Tbsp. molasses and 1 tsp. water in a small bowl.
Remove pie from oven and transfer to a wire rack. Using pastry brush, immediately brush surface with molasses mixture to glaze; let cool before serving.

Do Ahead
Pie can be made 1 day ahead; store at room temperature.
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Frozen Margarita Pie – Zac Young
Prep Time: 40 minutes, plus up to 7 hours chilling time Cook Time: 20 minutes Total Time: 1 hour, plus up to 7 hours chilling time Yield: One 8-inch pie

Ingredients

For the Graham Cracker Crust:
8 whole graham crackers (4½ ounces)
⅓ cup all-purpose flour
¼ cup granulated sugar
⅛ teaspoon kosher salt
6 tablespoons unsalted butter, melted

For the Margarita Curd:
½ cup lime juice
¼ cup tequila
¾ cup granulated sugar
3 large eggs, plus 1 yolk
½ pound (2 sticks) unsalted butter, chilled and cut into small cubes

For the Blueberry Compote:
1 pint (2 cups) blueberries
2 tablespoons water
2 tablespoons sugar
1 tablespoon fresh lime juice

For the Whipped Cream:
1½ cups heavy cream
1 tablespoon powdered sugar
1 teaspoon finely grated lime zest
1 tablespoon tequila
1 teaspoon flakey sea salt (such as Maldon)
Coarse green sanding sugar, for garnish (optional)

Read more... )
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Maple Pumpkin & Sweet Potato Pie
Makes: One 9-in. pie Prep time: 15 minutes Cook time: 1 hour 20 minutes

1 medium sweet potato
1 (15-oz.) can pumpkin puree
¾ cup heavy cream
¼ cup packed light or dark brown sugar
2 large eggs
¼ cup pure maple syrup
½ tsp. cinnamon
Pinch nutmeg
Pinch allspice
1 tsp. vanilla extract
1 9-in. store-bought refrigerated pie dough

1. Preheat the oven to 375˚. Roast the sweet potato on a baking sheet lined with foil for 40 to 45 minutes. Once cool enough to handle, peel and puree the roasted potato in a food processor.

2. In a large bowl, combine the potato puree, pumpkin puree, cream, brown sugar, eggs, maple syrup, cinnamon, nutmeg, allspice and vanilla, and mix well to combine.

3. Place the pie dough into a 9-in. pie tin. Transfer the sweet potato mixture to the crust and bake for 35 to 40 minutes or until the filling is set. Let cool for 2 hours before serving.
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Clear Peppermint Meringue Pie
Total: 9 hr 5 min (includes cooling and chilling times) Active: 45 min Yield: 8 servings


Ingredients

Chocolate Crust:
1 cup all-purpose flour, plus more for dusting (see Cook's Note)
1/4 cup sweetened cocoa powder
3 tablespoons confectioners' sugar
2 tablespoons vegetable oil
1/4 teaspoon fine salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
Nonstick cooking spray, for the foil
2 ounces bittersweet chocolate, chopped
5 teaspoons coconut oil

Filling:
Three 1/4-ounce packages unflavored powdered gelatin
1 cup granulated sugar
1/2 teaspoon peppermint extract

Meringue:
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon lemon juice
1/4 teaspoon fine salt
2 large egg whites
1/4 teaspoon peppermint extract
10 soft peppermints (about 2 ounces), crushed, plus more for topping
Chocolate curls, for topping

Read more... )
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Peach-Blackberry Pie
Total: 3 hr 20 min Prep: 1 hr 50 min Cook: 1 hr 30 min Yield: 8-10 servings

Ingredients

For the Crust:
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup cold shortening, cut into pieces

For the Filling:
3 pounds mixed yellow and white peaches, peeled, pitted and sliced 1/2 inch thick
1/3 to 1/2 cup packed light brown sugar
1/3 to 1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/2 teaspoon ground nutmeg
2 tablespoons peach eau de vie (brandy)
1/4 cup cornstarch or instant tapioca
1 cup blackberries
2 tablespoons cassis liqueur
2 tablespoons cold unsalted butter, cut into small pieces
2 to 3 tablespoons heavy cream
2 to 3 tablespoons turbinado sugar

Directions

Make the crust: Combine the flour, granulated sugar and salt in a food processor and pulse a few times. Scatter the butter and shortening over the flour mixture and pulse until it resembles coarse meal. Gradually add 4 to 7 tablespoons ice water, pulsing until the dough just comes together. Remove the dough from the machine and lightly knead on a flat surface to form a disk. Wrap the dough in plastic wrap and refrigerate at least 1 hour. Position a rack in the bottom of the oven and preheat to 375 degrees F.
Make the filling: Combine the peaches, brown and granulated sugars, cinnamon, ginger, nutmeg, peach eau de vie and cornstarch or tapioca in a large bowl and mix until well combined. Toss the blackberries with the cassis in a separate bowl. Let sit 10 minutes, then use a slotted spoon to spoon the berries into the peach mixture and toss. Divide the chilled dough in half and roll out each half into a 13-to-14-inch round on a lightly floured surface. Transfer one of the rounds to a 9-inch deep-dish pie plate. Spoon the fruit into the crust using a slotted spoon; add some of the juices that have accumulated in the bowl (about 1/4 cup). Scatter the butter over the top. Roll up the remaining dough round on the rolling pin, then unroll it on top of the filling. Trim the edges of both crusts to a 3/4-inch overhang. Fold the edges over; press to seal and crimp the edges. Cut 6 slits in the top crust to allow steam to escape. Brush the top of the pie with the cream and sprinkle with the turbinado sugar. Place the pie on a baking sheet and bake on the bottom oven rack until the crust is golden and the juices bubble thickly through the slits, 1 hour, 20 minutes to 1 hour, 30 minutes. (Cover the crust's edge with foil if it browns too quickly.) Let the pie cool about 3 hours before serving.
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Chestnut Meringue Pie
Total: 2 hr (plus cooling) Active: 45 min Yield: 8 servings

Ingredients

For the crust:
3/4 teaspoon fennel seeds (optional)
8 ounces shortbread cookies (such as Lorna Doone; about 30 cookies)
4 tablespoons unsalted butter, melted

For the filling:
1 1/2 cups peeled roasted chestnuts (sold in bags or jars)
1/2 cup sugar
2 1/2 cups heavy cream
1 vanilla bean, split lengthwise, seeds scraped out
4 tablespoons unsalted butter
2 large eggs

For the meringue:
1/2 cup sugar
1/4 teaspoon cream of tartar
Pinch of salt
4 large egg whites

Directions

Make the crust: Preheat the oven to 350 degrees F. Toast the fennel seeds in a small dry skillet over medium heat until fragrant, about 2 minutes. Pulse the cookies in a food processor until finely ground. Add the fennel seeds and melted butter; pulse until moistened. Press the mixture evenly into the bottom and up the side of a 9-inch pie plate. Bake until lightly browned and set, about 8 minutes; let cool completely.
Make the filling: Combine the chestnuts, sugar, 1 cup heavy cream and the vanilla seeds and pod in a medium saucepan. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the cream is very thick and the chestnuts are softened, 25 to 30 minutes.
Meanwhile, melt the butter in a small saucepan over medium heat; cook until it smells nutty and is golden brown, about 4 minutes. Discard the vanilla pod from the chestnut mixture; transfer the mixture to a food processor, add the browned butter and process until smooth. With the machine running, slowly add the remaining 1½ cups heavy cream and the eggs; process until combined. Let stand until thickened and cooled, about 1 hour.
Carefully pour the filling into the crust (it will be full). Bake at 350 degrees F until the filling is set, about 45 minutes. Transfer to a rack and let cool completely.
Make the meringue: Bring a few inches of water to a boil in a large saucepan. Whisk the sugar, cream of tartar, salt and egg whites in the bowl of a stand mixer. Set the bowl over the boiling water (don't let the bowl touch the water); continue whisking until the mixture is hot (135 degrees F) and the sugar dissolves, 2 to 3 minutes.
Transfer the bowl to the stand mixer; beat with the whisk attachment on medium-high speed until soft peaks form, about 2 minutes. Increase the speed to high and beat until stiff, thick and glossy, 2 to 3 more minutes. Spread the meringue on top of the pie. Toast with a kitchen torch.
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Pretzel-Crust Cherry Chocolate Pie
Total: 1 hr 40 min Active: 30 min Yield: 8 to 10 servings

Ingredients

Two 13.8-ounce tubes refrigerated pizza dough
30 chocolate covered pretzels
3 cups jarred sour cherries, plus 1 1/4 cups cherry juice from the jar
3 tablespoons cornstarch
1/3 cup granulated sugar
1 tablespoon baking soda
2 tablespoons unsalted butter, melted
1 tablespoon white pearl sugar

Directions

Special equipment: a 1-inch round piping tip and a pastry brush

Preheat the oven to 325 degrees F.
Roll out 1 tube of dough and cut into a 12-inch circle. Fit the circle into the bottom and up the sides of a 9-inch pie dish. Trim the edges with a paring knife if needed. Place the chocolate-covered pretzels in a single layer on the bottom and up the sides of the crust and set aside.
Place the cherries in a large bowl. Whisk the cherry juice and cornstarch in a medium saucepan until smooth. Add the granulated sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 1 minute. Pour the sauce over the cherries and gently fold to combine. Pour into the piecrust.
Cut the remaining piecrust into eight 1-inch thick strips. Use the back of a 1-inch round piping tip to cut out 33 circles from the remaining dough. Mix the baking soda with 1/4 cup water in a small bowl and stir to combine. Brush the dough strips and circles with the baking soda.
Lay 4 evenly-spaced strips across the pie in one direction. Lay the remaining 4 strips of dough perpendicular to the other strips and weave a lattice design. Trim the excess dough at the ends. Place the dough circles on the crust around the rim of the pie to create a border.
Loosely tent the pie with foil and bake until the crust is golden brown, about 1 hour. Remove the foil and bake until the crust is brown and completely cooked, about 5 minutes more. Brush the crust with the butter and sprinkle with the pearl sugar. Let sit at room temperature for 1 hour and up to overnight before serving.
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Caramelized Pear and Hazelnut Crumble Tart.
Prep time: 30 MINUTES + 30 MINUTES TO CHILL IN THE FRIDGE cook time: 40 MINUTES total time: 1 HOUR 40 MINUTES yields: SERVES 6 (MAKES 1 (9-INCH) TART)

Ingredients

Crust
1 1/4 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons (1/2 cup) unsalted butter, cold
1/4 cup buttermilk

Frangipane Filling
8 tablespoons (1/2 cup) unsalted butter, softened
1/3 cup light brown sugar
2 eggs
1 egg yolk, discard the white or save for another use
2 teaspoons vanilla extract
2 tablespoons hazelnut liquor (optional)
1/2 teaspoon salt
1 1/2 cups hazelnut flour (or almond flour)
1/3 cup maple syrup
3-4 pears, thinly sliced in 1/4 inch slices

Crumble
1/4 cup hazelnuts, roughly chopped
2 tablespoons pistachios, roughly chopped
1/4 cup old fashioned oats
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 teaspoon ground ginger
Pinch of salt

Read more... )
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Three-Flavor Diner Pie
Total: 5 hr 20 min (includes chilling time) Active: 55 min Yield: 8 servings

Ingredients

Crust:
36 chocolate wafer cookies
3 tablespoons sugar
6 tablespoons unsalted butter, melted

Pudding:
2 ounces white chocolate chips (about 1/3 cup)
1/3 cup creamy peanut butter
4 cups milk
3/4 cup sugar
1/2 cup cornstarch
Kosher salt
6 large egg yolks, beaten
4 ounces miniature semisweet chocolate chips (about 1/2 cup)
1/2 medium banana

Toppings:
1 1/2 cups whipped cream or frozen whipped topping, thawed
2 tablespoons salted roasted peanuts, roughly chopped
2 tablespoons miniature semisweet chocolate chips

Read more... )
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Bourbon and Chocolate Pecan Pie

Pie Pastry:
1 cup all-purpose flour, plus more for dusting
1/4 cup finely ground pecans
1 tablespoon sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed

Filling:
1/4 cup (1/2 stick) unsalted butter
2 ounces unsweetened chocolate
3 large eggs
1 cup sugar
3/4 cup dark corn syrup or sugar cane syrup (such as Steen's)
1/2 teaspoon pure vanilla extract
3 tablespoons bourbon
1/4 teaspoon salt
1 1/2 cups pecan halves

Directions

To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
Preheat the oven to 350 degrees F.
To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.
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Berry Almond Cream Pie

Berry Almond Cream Pie
Prep Time: 1 hour 15 minutes Cook Time: 10 minutes Total Time: 1 hour 25 minutes Yield: 8-10 slices

Ingredients

Refrigerated pie crust

PIE FILLING
2 1/2 cups (380g) chopped mixed berries, washed, stems removed*
3 tbsp (45ml) water
1 1/4 cups (259g) sugar
5 1/2 tbsp cornstarch
1 1/2 cups (360ml) heavy whipping cream, cold
3/4 cup (86g) powdered sugar
12 oz mascarpone cheese*
1 1/4 tsp almond extract

ALMOND WHIPPED CREAM
3/4 cup (180ml) heavy whipping cream, cold
6 tbsp (44g) powdered sugar
1/2 tsp almond extract
Berries

Read more... )

Honey Pie

Jan. 13th, 2021 06:38 am
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Honey Pie
Total Time Prep: 15 min. Bake: 25 min. Makes 6-8 servings

Ingredients

1 cup honey
3 large eggs, lightly beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 cup chopped pecans
Dash nutmeg
1 9-inch pie shell, unbaked

Directions

In a large saucepan, bring honey to a boil. Remove from the heat. Stir a small amount of hot honey into the eggs; return all to the pan, stirring constantly. Bring to a gentle boil; gently stir in the butter, vanilla, pecans and nutmeg.
Pour into pie shell and bake at 325° for 25 minutes or until filling is set.

Nutrition Facts
1 slice: 418 calories, 24g fat (7g saturated fat), 96mg cholesterol, 169mg sodium, 50g carbohydrate (35g sugars, 2g fiber), 5g protein.
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Salted Bourbon Pecan Pumpkin Pie
Prep time: 20 MINUTES cook time: 45 MINUTES total time: 1 HOUR 5 MINUTES + COOLING yields: MAKES (8-Inch) PIE

Ingredients

Crust (OR 1 store bought crust)
2 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into pieces
1 large egg yolk
1/3 cup cold buttermilk, plus more if needed

Pumpkin Pie
1 cup pumpkin puree (not pumpkin pie mix)
1/4 cup heavy cream
1/2 cup light or dark brown sugar
1 egg
1 teaspoon pumpkin pie spice*
1/4 teaspoon salt
1 teaspoon vanilla
Pecan Pie
1/2 cup granulated sugar
4 tablespoons butter
2 eggs
1/2 cup pure maple syrup (you may sub corn syrup)
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons bourbon (optional)
1-1 1/2 cups raw pecans
1 cup chocolate chips (optional)

Read more... )
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Easy Pistachio Pie
Prep Time 15 minutes Total Time 15 minutes Servings 12 servings

Ingredients

8 oz cream cheese softened
3.4 oz package pistachio Jell-O instant pudding mix
20 oz can Dole crushed pineapple including juice
1 cup miniature marshmallows
8 oz container Cool Whip or 1 cup heavy whipping cream whipped to stiff peaks
prepared pie crust, like Nilla Wafer Pie Crust, graham cracker crust would also work

Optional Toppings

1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 cup chopped pistachios
maraschino cherries

Instructions

In a large bowl, beat the cream cheese and pudding mix together until light and fluffy.
Beat in crushed pineapple including juice.
Stir in marshmallows.
Fold in Cool Whip or whipped cream.
Spoon filling into cooled pie crust and chill for at least two hours.

Optional Toppings

Beat whipped cream and powdered sugar together until stiff peaks form.
Pipe on to the top of the pie.
Add maraschino cherries and sprinkle with chopped pistachios.

Notes
This is enough filling for a 9.5-inch pie plate. Extras can be enjoyed as a dessert salad.

Nutrition
Calories: 271kcal | Carbohydrates: 28g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 201mg | Potassium: 171mg | Fiber: 1g | Sugar: 23g | Vitamin A: 12.3% | Vitamin C: 5.7% | Calcium: 6.6% | Iron: 2.3%
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Red, White, and Blue Pie

Ingredients
1-¼ cups all-purpose flour
¼ teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
1 6-ounce package (1 cup) semisweet chocolate pieces
1 tablespoon butter
1 8-ounce package cream cheese, softened
2 tablespoons orange liqueur
¼ cup sifted powdered sugar
1 quart whole strawberries, rinsed and stems removed
1 cup mixed berries, such as blueberries and raspberries
2 tablespoons red currant jelly
½ cup whipping cream
2 tablespoons sifted powdered sugar
½ teaspoon finely shredded orange peel

Directions
1. For the pastry, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening
until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a
fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until
flour mixture is moistened. Form dough into a ball. On a floured surface, roll dough into a 12-inch
circle. Ease dough into a 9-inch pie plate. Trim to ½-inch beyond edge of plate. Fold under extra
dough. Crimp edge. Prick bottom and sides of pastry. Line with a double thickness of foil. Bake in
a 450 degree F oven 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Set aside.

2. In a saucepan combine chocolate and butter. Heat and stir over
medium-low heat until melted. Add cream cheese and liqueur. Heat and
stir until combined. Remove from heat. Stir in the ¼ cup powdered
sugar. Spread in baked pastry shell.

3. Arrange strawberries and mixed berries on filling, placing strawberries stem ends down. Melt
jelly; brush over berries. Cover; chill for 4 hours.

4. To Serve: Let pie stand at room temperature for 30 minutes. Beat whipping cream with the 2
tablespoons powdered sugar and the orange peel until soft peaks form. Spoon or pipe whipped
cream into center of pie.

Makes 12 servings.

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