Chocolate Chip Cookie Pie

OH.MY.GOODNESS.GRACIOUS!! Talk about heaven in your mouth!! This is a must try!!! I could eat one of these pies a week!! HA!

Ingredients:

1 unbaked 9-inch graham cracker crust or deep-dish pie crust
2 large eggs
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup chocolate chips 
1 cup chopped nuts (optional)
ice cream (recommended!)

Directions:

Preheat oven to 325 degrees

Beat eggs for about a minute, then add flour and sugars. Beat well.

Add butter, beat, then stir in chocolate chips and nuts (if including).

Spoon mixture into unbaked pie crust.

Bake pie in oven on cookie sheet for approximately 55 minutes, or until knife inserted halfway from edge comes out clean.

Cool on wire rack completely, or until slightly warm.

Top with ice cream and serve!

ENJOY!!

Banana Cream Pie

I got this recipe from Buddy Valastro from Cake Boss.  He has a show called Kitchen Boss and has some really great recipes that I am dying to try!  This was the first one that I tried and boy was I glad!! This banana cream pie is delicious!!! It was gone in a day!

Ingredients:

1 baked 9 inch pie shell

3 large bananas
lemon juice


Custard:

2‑1/2 cup whole milk
1TBSP vanilla
5 extra-large egg yolks in a medium bowl
1 cup sugar
2/3 cup cake flour, sifted


Italian Whipped Cream:


3 cups heavy cream
1/2 cup granulated sugar


* If making in the summer, use 6 Tablespoons to account for how the increased humidity affects the moisture content of the flour.

Directions:

Custard:

Have all of your ingredients measured and ready.

In a deep saucepan (3 qt), bring the milk and vanilla to a simmer, turn off heat.

Whisk the sugar into the eggs.

Stream the cake flour into the eggs while whisking well to
incorporate.

Ladle approx. 1/4 cup of hot milk into the egg mixture, whisking continuously to combine well.

Repeat with another ladle of hot milk.

Pour/scrape all of the egg mixture back into the saucepan of milk and return to med-low heat, whisking continuously, making to sure reach the bottom and bottom sides of the pan.

Mixture will thicken within a minute, continue to whisk another 30 seconds.

Whisk in the butter, lower heat and whisk until quite thick, another minute or two.

Remove from heat. Chill custard well in fridge before use.

Italian Whipped Cream:

Put the cream and sugar in a bowl and whip with on high speed with a hand mixer fitted with the blending attachments. Do not over mix or you’ll end up with butter.

The cream can be refrigerated in an airtight container for up to 3 days. Whip by hand to refresh before using.

Assembling the Pie:

Put the custard in a mixing bowl, whisk to smoothen, and use a rubber spatula to fold in half the whipped cream, making a French cream.

Peel 2 of the bananas and slice them crosswise over the French cream, so the slices fall into the cream.

Transfer the banana cream to the shell, using a rubber spatula to scrape as much cream out of the bowl as possible and then to level it off in the pie.

Transfer the remaining whipped cream into a pastry bag and pipe blobs of cream all over the pie. 

Peel the remaining banana and slice it crosswise on an angle into 8 pieces.

Put the pieces in a bowl, drizzle the lemon juice over them, and gently toss to coat them with lemon juice and prevent them from oxidizing.

Arrange the banana slices at even intervals around the perimeter of the pie.

For extra flavor, I grated some chocolate over the pie. 

ENJOY!!

 

Caramel Coconut Pecan Pie

This is one of my favorite pies.  If you like chocolate, coconut, caramel and pecans then this pie if for you.  Be warned it is rich!!

Ingredients:

2 Deep Dish Pie Crusts
1/2 cup pecans, chopped
1 can Eagle Brand Condensed Milk
1 cup Mini Milk Chocolate Chips
1 jar Caramel Ice Cream Topping
7 oz flaked coconut
2 TBSP butter
8 oz Cream Cheese, softened
8 oz Cool Whip

Directions:

Bake two pie crust shells and set aside

Melt butter in a skillet; add pecans and coconut and stir until golden brown.  Mixture will be dry.

Set aside and let cool.

Mix Eagle Brand milk and cream cheese with mixer.

Stir in chocolate chips and fold in Cool Whip.

Put 1/4 of cream cheese mixture, a layer of caramel topping and 1/4 of coconut mixture into each pie shell.

Repeat so that each pie has two layers.

Put pies in freezer and serve cold.

( I usually let the pie sit on the counter for a few minutes before serving)

ENJOY!!

Granny's Chocolate Meringue Pie

This is my Granny's recipe for Chocolate Meringue Pie. It was so good!  I remember helping my Granny fix pies around the holidays.  She taught me everything I know and I think she was would pretty proud of how this pie turned out.  I miss her so much!

Ingredients:
1 pie shell (frozen)
5 TBSP Cocoa
1 tsp salt
1cup sugar
5 TBSP flour
2 cup milk
2 egg yolks
1 tsp vanilla
2 TBSP margarine


Directions:


Bake pie shell as direction on package.  Set aside.


Mix dry ingredients, then stir in milk. 


Mix thoroughly and cook in saucepan.  When mixture begins to thicken, beat egg yolks  and add to mixture.


When it thickens add margarine and mix well.


Pour mixture into baked pie shell.

To make Meringue:

Ingredients:


1 TBSP cornstarch
6 TBSP white sugar
1/2 cup water
3 egg whites
dash of salt


Mix cornstarch, sugar, water and salt.  Cook in saucepan until thick and clear.


Beat egg whites with handheld mixer until frothy. 


Pour sugar mixture in with the egg whites and continue beating 5-6 minutes pour over pie and bake 5-7 in 450 degree oven.


ENJOY!!