Chocolate-Pecan Pies Mini

 

Looking for big flavor in a small bite? Mini Chocolate-Pecan Pies that you make in a muffin pan. Serve at parties, brunches, or dessert bars. These will be on my holiday list.

1 ½ (14.1-oz. or 15-oz.) pkg. refrigerated piecrusts

All-purpose flour, for work surface

¾ cup granulated sugar

¾ cup dark corn syrup

¼ cup packed light brown sugar

¼ cup unsalted butter, melted

1 ½ teaspoons vanilla extract

¾ teaspoon kosher salt

3 large eggs, beaten

2 cups pecan halves, chopped

¼ cup semisweet chocolate chips

Preheat oven to 350°F. Unroll piecrusts on a lightly floured work surface. Using a 5-inch round cutter, cut piecrusts into 12 circles, rerolling scraps as needed. Press 1 circle in bottom and up sides of each cup of a lightly greased (with cooking spray) 12-cup muffin pan, flattening any bunches of dough along sides. Fold and crimp edges. Freeze 30 minutes.

Meanwhile, whisk together granulated sugar, corn syrup, brown sugar, butter, vanilla, and salt in a large bowl until well combined. Whisk in eggs.

Remove pan from freezer. Sprinkle pecans into piecrusts (about 2 tablespoons each). Carefully pour pie filling over pecans (about 3 tablespoons per piecrust).

Bake pies in preheated oven until filling is set and crusts are golden brown, 24 to 28 minutes. Cool in pan on a wire rack 15 minutes. Using a small knife or offset spatula, remove pies from pan. Transfer to a wire rack; cool completely, about 1 hour.

Place chocolate in a microwavable bowl; microwave on HIGH until melted, about 1 minute, stirring every 30 seconds. Drizzle melted chocolate over pies. Serve, or let chocolate cool completely.

A Southern Living Recipe found here

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Cinnamon-Apple Pies Mini

 

Favorite seasonal pies just went mini. This cute Cinnamon Apple Pie is loaded with flavor. Place on a platter or a 3-tier serving tray. This recipe makes 12 mini pies. 

¼ cup unsalted butter

11 cups chopped (about ½-inch pieces), unpeeled Granny Smith apples (about 5 large apples)

1 cup packed light brown sugar

3 tablespoons fresh lemon juice (from 1 lemon)

2 teaspoons ground cinnamon

1 teaspoon kosher salt

2 ½ tablespoons cornstarch

2 ½ tablespoons cold water

2 ½ (14.1-oz. or 15-oz.) pkg. refrigerated piecrusts

All-purpose flour, for work surface

1 large egg, lightly beaten

1 ½ teaspoons turbinado sugar

Preheat oven to 375°F. Melt butter in a large skillet over medium. Add apples, brown sugar, lemon juice, cinnamon, and salt. Cook, stirring often, until apples are just tender, 12 to 14 minutes. Whisk together cornstarch and water in a small bowl. Stir cornstarch mixture into apples. Cook, stirring constantly, until mixture has thickened and apples are glazed 1 to 2 minutes. Remove from heat, and cool completely about 45 minutes.

Meanwhile, unroll piecrusts on a lightly floured surface. Using a 5-inch round cutter and a 4-inch round cutter, cut crusts into 12 (5-inch) circles and 12 (4-inch) circles, rerolling dough as needed. Place 4-inch circles in 1 layer on a parchment paper-lined baking sheet; chill 15 minutes.

While 4-inch dough circles chill, press 1 (5-inch) circle in bottom and up sides of each cup of a lightly greased (with cooking spray) 12-cup muffin pan, flattening any bunches of dough along sides.

Spoon filling evenly into each muffin cup (about ⅓ cup each). Cut 1 (4-inch) dough circle into 6 strips (just over ½ inch wide). Arrange strips in a lattice pattern over 1 muffin cup of filling. Trim excess dough, and press edges of lattice to seal. Repeat with remaining 4-inch dough circles and muffin cups. Freeze pan for 30 minutes.

Remove pan from freezer. Brush each piecrust lightly with egg, and sprinkle evenly with turbinado sugar.

Bake in preheated oven until crust is golden brown, 24 to 32 minutes. Transfer pan to a wire rack; cool 15 minutes. Using a small knife or offset spatula, carefully loosen pies; transfer to a wire rack. Serve warm, or cool completely.

A Southern Living Recipe find it here

Picture credit: DAVID MALOSH; PROP STYLING: ROBYN GLASER; FOOD STYLING: MAGGIE RUGGIERO

   

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Chocolate-Banana Custard Pie

 

Ultrarich chocolate custard makes this classic cream pie delicious. If you prefer less sweetness, opt for bittersweet chocolate chips. When shopping for this recipe, be choosy with your bananas. Choose bright yellow bananas. This is sure to become your new favorite.

½ (14.1-oz.) package refrigerated pie crusts (such as Pillsbury)

¼ cup all-purpose flour

¼ cup unsweetened cocoa

¼ teaspoon kosher salt

¾ cup, plus 3 tablespoons granulated sugar, divided

6 large egg yolks

2 cups half-and-half

1 cup semisweet chocolate chips

3 teaspoons vanilla extract, divided

5 to 6 medium bananas (about 2 lbs.), divided

2 cups heavy whipping cream

Chocolate shavings or chocolate curls

Preheat oven to 350°F. Fit pie crust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork. Line piecrust with aluminum foil or parchment paper, and fill to rim with pie weights or dried beans. Place prepared pie crust on a large rimmed baking sheet. Bake 10 minutes. Remove weights and foil; bake until crust is golden brown, 12 to 14 more minutes. Remove from baking sheet, and cool on a wire rack while preparing filling.


Whisk together flour, cocoa, salt, and ¾ cup of the granulated sugar in a medium-size heavy saucepan; set aside. Whisk together egg yolks and half-and-half in a medium bowl. Gradually whisk egg mixture into sugar mixture until well combined. Cook over medium-low, whisking constantly until it just begins to bubble and is thick enough to hold soft peaks when whisk is lifted, 10 to 12 minutes. Remove saucepan from heat; whisk in chocolate chips and 2 teaspoons of the vanilla. Whisk constantly until chocolate melts and mixture is smooth.


Peel and cut half of the bananas into ½-inch-thick slices on a sharp diagonal. Place bananas in bottom of prepared crust, covering bottom of crust. Pour chocolate mixture over bananas, and smooth with a spoon or offset spatula. Place plastic wrap directly on warm filling, and chill until set, at least 8 hours or up to overnight.


Beat heavy whipping cream and remaining 1 teaspoon vanilla with an electric mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually add remaining 3 tablespoons sugar; continue beating until soft peaks form, 2 to 3 more minutes. Just before serving, peel and cut remaining bananas into ½-inch-thick slices on a sharp diagonal. Arrange banana slices on chilled pie; top with whipped cream. Garnish with chocolate shavings or curls.

A Southern Living Recipe By Pam Lolley

Photo Credit CREDIT: VICTOR PROTASIO; FOOD STYLING: RISHON HANNERS; PROP STYLING: AUDREY DAVIS

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Chocolate-Banana Custard Pie

 

Note

Ultrarich chocolate custard makes this classic cream pie over-the-top delicious. If you prefer less sweetness, opt for bittersweet chocolate chips. When shopping for this recipe, be choosy with your bananas. Choose bright yellow bananas with no brown spots (or very few). Overripe ones will be too mushy.

½ (14.1-oz.) package refrigerated pie crusts (such as Pillsbury)

¼ cup all-purpose flour

¼ cup unsweetened cocoa

¼ teaspoon kosher salt

¾ cup, plus 3 tablespoons granulated sugar, divided

6 large egg yolks

2 cups half-and-half

1 cup semisweet chocolate chips

3 teaspoons vanilla extract, divided

5 to 6 medium bananas (about 2 lbs.), divided

2 cups heavy whipping cream

Chocolate shavings or chocolate curls

Preheat oven to 350°F. Fit piecrust into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of crust with a fork. Line piecrust with aluminum foil or parchment paper, and fill to rim with pie weights or dried beans. Place prepared piecrust on a large rimmed baking sheet. Bake 10 minutes. Remove weights and foil; bake until crust is golden brown, 12 to 14 more minutes. Remove from baking sheet, and cool on a wire rack while preparing filling.

Whisk together flour, cocoa, salt, and ¾ cup of the granulated sugar in a medium-size heavy saucepan; set aside. Whisk together egg yolks and half-and-half in a medium bowl. Gradually whisk egg mixture into sugar mixture until well combined. Cook over medium-low, whisking constantly, until it just begins to bubble and is thick enough to hold soft peaks when whisk is lifted, 10 to 12 minutes. Remove saucepan from heat; whisk in chocolate chips and 2 teaspoons of the vanilla. Whisk constantly until chocolate melts and mixture is smooth.

Peel and cut half of the bananas into ½-inch-thick slices on a sharp diagonal. Place bananas in bottom of prepared crust, covering bottom of crust. Pour chocolate mixture over bananas, and smooth with a spoon or offset spatula. Place plastic wrap directly on warm filling, and chill until set, at least 8 hours or up to overnight.

Beat heavy whipping cream and remaining 1 teaspoon vanilla with an electric mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually add remaining 3 tablespoons sugar; continue beating until soft peaks form, 2 to 3 more minutes. Just before serving, peel and cut remaining bananas into ½-inch-thick slices on a sharp diagonal. Arrange banana slices on chilled pie; top with whipped cream. Garnish with chocolate shavings or curls.

A Southern Living Recipe

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Pumpkin-Pecan Streusel Pie

Fall favorites combined into this wonderful dessert. It starts off with a sweet pecan crust, filled with a pumpkin adding a delicious streusel topping. Your family and guest are going to be wowed. 

Pumpkin Pie

3 tablespoons powdered sugar

1/2 (14.1-oz.) package refrigerated piecrusts

3 tablespoons finely chopped toasted pecans

Wax paper

Vegetable cooking spray

1 (15-oz.) can pumpkin

1 1/4 cups half-and-half

1/2 cup firmly packed light brown sugar

3 large eggs, lightly beaten

1 tablespoon all-purpose flour

1 teaspoon pumpkin pie spice

1/4 teaspoon table salt

Pecan Streusel Topping

1 1/2 cups pecan halves and pieces

1 cup firmly packed light brown sugar

1/4 cup all-purpose flour

1/4 cup butter, melted 

1/2 teaspoon pumpkin pie spice

Garnish: toasted pecan halves

Step 1 Preheat oven to 350°. Sprinkle work surface with powdered sugar. Unroll piecrust, and place on prepared surface. Sprinkle piecrust with chopped pecans. Place wax paper over piecrust and pecans, and lightly roll pecans into crust. Fit piecrust, pecan side up, in a lightly greased (with cooking spray) 9-inch pie plate; fold edges under, and crimp.

Step 2 Whisk together pumpkin and next 6 ingredients in a large bowl until smooth and well incorporated; pour into prepared piecrust.

Step 3 Bake at 350° for 45 minutes, shielding edges with aluminum foil after 20 minutes, if needed, to prevent excessive browning. Carefully top pie with Pecan Streusel Topping. Reduce oven temperature to 325°, and bake 25 minutes, covering pie with aluminum foil after 5 to 10 minutes to prevent excessive browning. Cool completely on a wire rack (about 2 hours).

Step 4 To Make Pecan Piecrust: Unroll piecrust onto a surface dusted with powdered sugar; sprinkle with chopped pecans. Place a sheet of wax paper over piecrust and pecans, and gently roll, pressing pecans into crust. Fit piecrust, pecan side up, in a lightly greased pie plate. Fold the edges under, and crimp.

Step 5 To Make Pecan-Streusel Topping: Stir together pecan halves and pieces, brown sugar, flour, melted butter, and pumpkin pie spice in a medium bowl until well combined.
• A Southern Living Recipe HERE

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Key Lime Cream Pie

 

Cool refreshing Key Lime Pie bakery quality.

1 package (11.3 ounces) pecan shortbread cookies, crushed (about 2 cups)

1/3 cup butter, melted

4 cups heavy whipping cream

1/4 cup confectioners' sugar

1 teaspoon coconut extract

1 package (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

1/2 cup Key lime juice

1/4 cup sweetened shredded coconut, toasted

Optional: Maraschino cherries with stems and sliced Key limes

In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust.

Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with cherries and limes.

Recipe from Taste of Home Shirley Rickis, Lady Lake, Florida HERE

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Peanut Butter Pie

There is only one word for this pie, AWESOME!

3/4 cup chocolate fudge topping, divided

1 graham cracker pie crust

1 tub (8 oz.) Cool Whip Whipped Topping, thawed

1 1/4 cups cold milk

1/2 cup creamy peanut butter

2 pkg. (4-serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling

Spoon 1/2 cup fudge sauce into bottom of pie crust. Gently spread 1/2 of the whipped topping over fudge sauce; place in freezer 10 minutes. Pour milk into large bowl; stir in peanut butter until smooth. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.) Immediately stir in remaining whipped topping. Spoon over layers in pie crust.

Refrigerate 3 hours or until set. To serve, drizzle with remaining fudge topping. Makes 8 servings.

Photo Credit
Low Fat Version of Recipe HERE

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Vidalia Onion Pie

Sweet Vidalia Onion Pie a wonderful side dish that some wonderful people made for us when we visited them. Thank you Daiane & John Bass.

1 cup Ritz cracker crumbs (one tube)

6 tablespoons butter stick melted

2 cups diced onions (Vidalia/sweet)

2 tablespoons butter

2 eggs

1/4 cup grated cheese (sharp) or more to cover the casserole

3/4 cup milk

3/4 teaspoon salt

Dash of pepper and paprika (optional)

Mix cracker crumbs with 6 tablespoons of melted butter.

Press into 8 inch pie plate/casserole dish.

Saute onions in 2 tablespoons of butter until clear.

Spoon into crust.

Beat eggs with milk, salt, pepper, and paprika, pour over onions.

Sprinkle cheese.

Bake at 350 for 30 minutes.

Picture credit Compassionate Comfort and for her take on the recipe

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Flaky Flavorful Pie Crust

Make a few batches of pie dough now and you will be thankful for your foresight on Thanksgiving Day. Wrap the disks tightly in plastic wrap and freeze, then thaw in the refrigerator overnight before you’re ready to use them. This pie crust calls for both butter and shortening (extra cold, of course) for the flakiest, most-flavorful results.

12 tablespoons (1 1/2 sticks) very cold unsalted butter

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

1/3 cup very cold vegetable shortening

6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Recipe Credit Ina Garten

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Easy Coconut Cream Pie

So easy creamy coconut pie.

3/4 cup sugar

3 tablespoons all-purpose flour

1/8 teaspoon salt

3 cups whole milk

3 large eggs, beaten

1-1/2 cups sweetened shredded coconut, toasted, divided

1 tablespoon butter

1-1/2 teaspoons vanilla extract

1 pastry shell (9 inches), baked

In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla.

Pour into pie shell; sprinkle with remaining coconut. Chill for several hours before serving.

Tips

Put the lime in the coconut by stirring in 1 teaspoon grated lime peel after removing sugar mixture from the heat.

This filling is super easy and delicious in a graham cracker crust.

Recipe Credit Taste of Home

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Frozen Citrus Pie

Looking for a refreshing dessert, this is it. Lemony, creamy, easy.

1 can (6 oz.) lemonade frozen concentrate

1 pint vanilla ice cream, softened

3 1/2 cups thawed whipped topping

1 Graham cracker crust (or make your own)

Yellow food coloring, if desired

Place concentrate in large mixing bowl and beat about 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping, and add food coloring, whipping until smooth. Freeze, if necessary until mixture will mound. Spoon into pie crust. Freeze until firm at least 4 hours.

You can use any frozen citrus concentrate.

I've had this recipe in my recipe file for over 25 years. I never marked where I found it.

This lovely photo is from Taste of Home

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Chocolate Icebox Pie

Here is a great summer pie for all the chocolate lovers in your life.

2/3 cup milk

3/4 cup semisweet chocolate morsels

1/4 cup cold water

2 tablespoons cornstarch

1 (14-ounce) can sweeten condensed milk

3 large eggs, beaten

1 teaspoon vanilla extract

3 tablespoons butter or margarine

1 (6-ounce) ready-made chocolate crumb pie crust

1 cup whipping cream

1/4 cup sugar

1/2 cup chopped pecans, toasted

1 (1.55-ounce) milk chocolate candy bar, chopped

Heat milk until it just begins to bubble around the edges in a 3-quart saucepan over medium heat (do not boil). Remove from heat, and whisk in chocolate morsels until melted. Cool slightly.

Stir together cold water and cornstarch until dissolved.

Whisk cornstarch mixture, sweetened condensed milk, eggs, and vanilla into chocolate mixture. Bring to a boil over medium heat, whisking constantly. Boil 1 minute or until mixture thickens and is smooth. (Do not overcook.)

Remove from heat, and whisk in butter. Spoon mixture into piecrust. Cover and chill at least 8 hours.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Spread whipped cream evenly over pie filling, and sprinkle with pecans and candy bar pieces.

Southern Living JUNE 2005

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Coconut-Cream Cheese Pie

Taste of the tropics. Vanilla, coconut and cream cheese with a crust of vanilla wafers.

48 vanilla wafers, finely crushed (about 1-1/2 cups)

1/4 cup butter, melted

1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 cups plus 1 Tbsp. cold milk, divided

2 cups thawed COOL WHIP LITE Whipped Topping

1 Tbsp. sugar

Heat oven to 350ºF.

Combine wafer crumbs, butter and 1/4 cup coconut; press onto bottom of 9-inch pie plate. Bake 10 min. Cool.

Microwave cream cheese in microwaveable bowl on HIGH 10 sec. or just until softened; stir until creamy. Beat pudding mixes and 2 cups milk in large bowl with whisk 2 min. Add half the cream cheese; mix well. Stir in 3/4 cup of the remaining coconut and 1 cup COOL WHIP. Pour into crust.

Add sugar and remaining milk to remaining cream cheese; mix well. Stir in remaining COOL WHIP; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.

Sprinkle toasted coconut over pie just before serving.

A recipe from Kraft. Creamy, cool and delicious.

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Spring Breeze Cheesecake

An all-time favorite. This picture shows a rhubarb topping.

1 package (8oz.) cream cheese, softened

1/3 cup sugar

1 cup (1/2 pint) sour cream

2 teaspoons vanilla

1 8oz. container Cool Whip, thawed

1 ready crust graham cracker pie crust

Fresh strawberries for garnish

Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fresh strawberries, if desired.

Picture & Rhubarb Topping Recipe - Taste of Home

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Creamy Pumpkin Pie

Quick and Easy creamy pumpkin dessert.

1/2 cup cold milk

1 package (6 serving size) vanilla flavor instant pudding & pie filling

1 teaspoon pumpkin pie spice

1 cup canned pumpkin

2 1/2 cups frozen non-dairy whipped topping thawed

1 Keeble Ready Crust Graham Pie Crust

In a large bowl beat milk, pudding mix and spice with wire for 1 minute. (Mixture will be very thick.) Whish in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set. Garnish as desired. Store in refrigerator. Makes 8 servings.

Keebler Recipe

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Grandma’s Chocolate Pie

My dear friend Debbie McCollough writes, Linda, this is the pie I made for Super Bowl Sunday and Dale loved it...since I kind of made it up trying to duplicate a pudding I remembered my mom making when I was growing up, I couldn't find anything quite like it out there. Thank you Debbie for sharing, I can't wait to try it, and if Dale loved it I'm sure we all are going to love it. ❤

One 9-inch pie shell

2/3 cup sugar

1/3 cup cornstarch

1/2 teaspoon salt

4 egg yolks

1 12oz can evaporated milk

1 ½ Cups Half and Half

2 tablespoons butter or margarine , softened

1 Tablespoon vanilla extract

1 3/4 cups (12-oz. pkg.) Nestles Semi-sweet chips

1.Bake pie shell; cool. Whisk together milk and eggs in a 2 qt. saucepan. In a bowl stir together sugar, cornstarch, and salt and whisk into milk mixture.

2. Cook over medium heat, stirring constantly, until mixture comes to a boil (it will thicken very quickly). Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add 1-3/4 cups chocolate chips; stir until chips are melted and mixture is well blended. Pour into prepared pie shell; press plastic wrap onto filling. Cool.

3.Refrigerate several hours or until chilled and firm.

4.Garnish with whipped cream or meringue made out of remaining egg whites.

Prep Time: 15 Minutes

Cook Time: 8 Minutes

 Photo Betty Crocker

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Strawberry-Pretzel Icebox Pie

Chilled and creamy sweet and salty strawberry pie. What a treat.

2 cups finely crushed pretzel sticks

3/4 cup butter, melted

1/4 cup firmly packed light brown sugar

2 cups sliced fresh strawberries

1 (14-oz.) can sweetened condensed milk

1/2 (8-oz.) package cream cheese, softened

4 tablespoons plus 1 tsp. strawberry gelatin (1/2 [3-oz.] package)

2 cups whipping cream, divided

1/3 cup granulated sugar

1. Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).

2. Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.

3. Beat condensed milk and next 2 ingredients at medium speed with an electric mixer until smooth. (Use the whisk attachment if using a stand mixer.) Add strawberries; beat at low speed just until blended. Transfer to a large bowl.

4. Beat 3/4 cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon into prepared crust. Cover and freeze 8 to 12 hours or until firm.

5. Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.

Mary Allen Perry

Southern Living

                                                                       JUNE 2012

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Paula Deen's Apple Butter Pumpkin Pie

Apple Butter and Pumpkin Pie. My house smelled heavenly when I made this. 

Enjoy! Love,  My daughter Melinda

1 cup Apple butter

1 cup canned pumpkin

1/2 cup packed brown sugar

1/2 tsp salt

3/4 tsp ground cinnamon

3/4 tsp ground nutmeg

1/8 tsp ground ginger

3 eggs, slightly beaten

3/4 cup evaporated milk

1 unbaked 9-in pie shell (frozen)

Preheat oven to 425 F

-[Use a spoon to mix] Combine apple butter, pumpkin, sugar, salt and spices in a large bowl. Then stir in eggs (which should already be slightly beaten). Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.

**You may end up with leftover mixture, I would pour the remaining into a cupcake tin.

**If crust starts to burn, wrap tin foil around the crust and finish baking.

Sweetened Whipped Cream:

1 cup cold heavy cream

2 TBsp confectioners sugar

1/2 tsp pure vanilla extract

-Place cream in medium bowl & beat w/ mixer at medium speed until thick and frothy. While beating add sugar and vanilla and continue to beat until soft peaks form.

-Dust cinnamon over the whipped cream to finish off.

Paula Deen Recipe

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Pink Lemonade Pie

Bring on the summer this pie is so refreshing. This is Ann Jones recipe that she got from Southern Living back in 2007. Thanks for sharing Ann.

1 (14 oz) can sweetened condensed milk

1 (6 oz.) can frozen pink lemonade concentrate, partially thawed

1 (8 oz.) container frozen whipped topping, thawed

1 (6 oz.) ready-made prepared graham cracker crust

Garnish: fresh raspberries, fresh mint sprigs

Whisk together first 2 ingredients in a large bowl until smooth. Fold in whipped topping. Pour into curst; freeze 4 hours or until firm. Garnish, if desired.

Photo Betty Crocker

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