Favorite Graham Cracker Crust

1 c. graham cracker crumbs
1/4 c. butter, melted
1/3 c. brown sugar (or 1/3 c. white sugar for less sweet)

Combine crumbs, butter and sugar.  Stir well until combined.  Spray pie plate and press crumbs into pie shell.  Bake at 350 for 8-10 minutes.

*The original recipe didn't call for spraying pie plate and my crust stuck pretty bad, so I'm going to try spraying next time to keep it from sticking.

Savory Squash Pie

This weekend we attended our first Sunday school cookout with our new church in Tennessee.  I currently have squash in abundance, so in addition to taking S'mores Bars, I also said that I would bring a squash pie.  (Even though it really didn't seem to go with hamburgers.)  I've had a tomato pie similar to this, so I thought that even though I'd never made it before, it would taste good.  And it did!  I got a lot of compliments on it.  Win, win for using up squash and eating good food!

Squash Pie

1 unbaked pie crust

1 egg, lightly beaten

5 c. sliced yellow squash

1 tsp. olive oil

½ tsp. salt

½ tsp. dried thyme

¼ tsp. garlic powder
¼ tsp. paprika

¼ tsp. pepper

2 large tomatoes, sliced (I had cherry tomatoes so that is what I used)

1 c. shredded cheddar or shredded mozzarella cheese (I used white cheddar)

¾ c. mayo

Line pie crust with aluminum foil.  Bake at 450 for 5 minutes.  Remove foil and brush lightly with egg.  Bake for 5 minutes longer.  (Not going to lie, I struggled with the pie crust this go round.)  Reduce heat to 350. 

In a large nonstick skillet, saute squash in olive oil for 10 minutes or until very tender (but not mushy like I like fried squash).  Sprinkle with seasonings.  (You could stop here and just have yummy squash saute.)  Spoon squash into pie crust.  Top with sliced tomatoes.  Combine the cheese and mayo and spread over the top.  Bake at 350 for 25 minutes or until golden brown.  

Pie Crust

This is my favorite homemade pie crust.  It's very flaky and buttery, which I like.  I'm still no professional at making my pie crusts look pretty, but they are simple to make and easy to keep in the freezer whenever needed.

Pie Crust

3 c. all-purpose flour
1 tsp. salt
¾ c. vegetable shortening, cold and cut into pieces
¾ c. butter, cold and cut into pieces
1 egg
1 Tbsp. distilled white vinegar
5 Tbsp. cold water

Combine the flour, salt, shortening and butter into mixing bowl.  Using a pastry cutter (or fork), cut all the ingredients in together until you reach coarse crumbs.  Beat the egg with a fork and add it to the mixture.  Add vinegar and cold water.  Stir it all together until combined.  Form into two balls and wrap them in individual plastic freezer bags.  Remove them from the freezer 30 minutes before you need them.

*If using the pie crust the day you make them, freeze them for about 20 minutes before attempting to roll them out.

Pecan Pie II

This year for Thanksgiving, I volunteered to bring a pecan pie and while this one is super easy and tasty,  I decided the "food holiday" should be celebrated with a made from scratch pie.  It's another Ree recipe from her holiday cookbook.  The brown sugar addition to this pie over my original makes it very rich and delicious.

Pecan Pie

This picture at this link shows pecan halves in the pie, but Ree actually uses a heaping cup of finely chopped pecans.  Really just a matter of preference, but I did like the chopped pecans.

Not A Pecan Pie

For Christmas day, I decided to use leftover pretzels from Strawberry Pretzel Salad to try this recipe that I have had marked in my reader for a really long time.  It always sounded so interesting to me.  It is from Southern Plate and she came up with the recipe as a workaround for the high price of pecans.  But we have a friend with a pecan allergy so it would be great for him too...since everyone should get to experience the filling of a pecan pie in their lifetime!  I didn't get a picture.  Next time I will crush the pretzel pieces better because I found it hard to fork some of the pieces like a traditional pecan pie.

Not A Pecan Pie

4 eggs
1-1/4 c. sugar
1/2 c. plus 2 Tbsp. butter, melted and cooled
3/4 c. light corn syrup
1 tsp. vanilla
deep dish pie shell, unbaked
1-1/2 c. crushed pretzels
3 Tbsp. butter, melted
2 Tbsp. sugar

Preheat oven to 350.  For filling, place first five ingredient in a large mixing bowl and mix with wire whisk until well combined.  Pour into pie shell.  Combine all topping ingredients in medium bowl and stir well to coat pretzels.  Sprinkle topping evenly over pie.  Bake at 350 for 1 hour, covering with foil after 30 minutes to prevent over-browning.  Allow to cool completely before serving.

Nutella Pie with Nutter Butter Crust

What is a good meal for some of your favorite company without a proper dessert?  I've had this one marked for a while waiting for the perfect time to make it...a time where I knew I would have help eating it instead of eating the whole thing by my big, pregnant self.  This pie is a great mix of French Silk Chocolate Pie and a very light cheesecake.  There is no baking involved and even though I made my own crust, you could easily substitute a graham cracker crust to cut down on preparation time.  I happen to love peanut butter and chocolate together.  This is delicious and super easy to make.

Nutella Pie with Nutter Butter Crust

24 Nutter Butter cookies
1/4 c. melted butter
2 (8 oz) blocks of cream cheese, softened
3/4 c. sugar
1 tsp. vanilla
1/2 c. Nutella
1/2 c. whipping cream

In a food processor, pulse cookies until a fine crumble.  Pour melted butter over cookies and mix well.  Press into a 9-inch pie shell sprayed with non-stick cooking spray.  Refrigerate until crust has set.  For filling, whip cream cheese and sugar until well blended.  Scrape down sides and continue mixing in vanilla and Nutella.  Once combined, scrape down sides again and add whipping cream.  Mix on medium high for 3 minutes or until very thick.

Pour filling into chilled pie shell.  Refrigerate at least 2 hours before serving.  I served with a dollop of fresh whipped cream on top.

Fudge Pie

Recently, I posted a recipe for Crustless Brownie Pie.  It was delicious, but if you are looking for something a little more gooey, try either Hot Fudge Brownie Cake or this yumminess known as Fudge Pie.

Fudge Pie

1 stick butter, melted

2 eggs

1 tsp. vanilla

1/4 c. cocoa

1/4 c. self-rising flour

1 c. sugar

1 freezer pie shell (not deep dish)

Preheat oven to 300 degrees.  Mix ingredients together in bowl with fork until well combined.  Don't overbeat.  Pour into pie shell.  Bake for 45 minutes.  Let sit for at least 15 minutes.  (This is very important to give it time to set.) 

Crustless Brownie Pie

We had some company this weekend that brought lunch to our house.  I couldn't NOT have anything for them at the house, so I decided to make a dessert.  I served it warm with the Vanilla Ice Cream below.  This is a Southern Living recipe.

Crustless Brownie Pie

1-1/2 c. sugar

1/2 c. all-purpose flour

1/3 c. cocoa

1/2 c. butter, softened

3 large eggs

1 tsp. vanilla extract

pinch of salt

1 c. chopped pecans or walnuts, optional

Combine first 7 ingredients; beat 4 minutes at medium speed with an electric mixer.  Stir in pecans.  Spread batter evenly into buttered 9-inch pie plate.

Bake at 325 for 40-45 minutes.

And after we ate it for lunch, I sent the leftovers home with them!!!  :) 

Pecan Pie

from Karo.com

Mom never made pecan pies when we were growing up because she just always assumed there was a lot to them.  Then she read the back of the Karo Syrup label and realized that pecan pies were a piece of "cake" to make.  This is the only pecan pie recipe I use.

Pecan Pie

French Silk Chocolate Pie

Two weeks ago I had a tonsillectomy, so food and I have not been friends.  In fact, I was hardly able to enjoy Thanksgiving.  Blessing or curse?  Not sure!  I made this pie for our Thanksgiving lunch because I thought it would be easy on my throat...and it sure was good.  This is my mother in law's recipe and I never even attempted to make it because I thought it must be too complicated.  It was a piece of cake (or pie) and I even made my own whipped cream to go on top.

***This does contain raw egg, so be warned pregnant ladies!!  (And other people who wish to not eat raw egg.)***

French Silk Chocolate Pie

1/2 c. butter, room temperature
3/4 c. sugar
5 Tbsp. cocoa, plus 1 Tbsp. butter, room temperature
1 tsp. vanilla
2 eggs
1 graham cracker crust

In bowl, cream butter, gradually add sugar, creaming until light.  Blend in cocoa, 1 tbsp. butter and vanilla.  Add 1 egg at a time, beating 3 minutes after each egg on medium speed.  (I used speed 6 on my kitchen aid mixer).  Pour into graham cracker crust and chill overnight.  Top with whipped cream when ready to serve.

Caramel-Pecan Tart

There was a lot happening this weekend in our house!  We started the weekend by The Dish Washer and I celebrating our anniversary with a special trip out to dinner.  I made this special treat for The Dish Washer's parents who came in to babysit.  It's pretty rich, so one small piece will go a long way.  It is from Southern Living and my mom made it several years ago, and I have kept a copy for a long time just waiting to make it.  Now was the perfect time.

Caramel-Pecan Tart

3-1/2 c. coarsely chopped pecans

2 c. all-purpose flour

2/3 c. powdered sugar

3/4 c. butter, cold and cubed

1/2 c. brown sugar

1/2 c. honey

2/3 c. butter

3 Tbsp. whipping cream

Arrange pecans in a single layer on baking sheet.  Bake at 350 for 5-7 minutes or until lightly toasted.  Cool on wire rack 15 minutes or until completely cooled.

Pulse flour, powdered sugar, and 3/4 c. butter in a food processor 5 to 6 times or until mixture resembles coarse meal.  Pat mixture evenly on bottom and up sides of a lightly greased 11 inch tart pan with removable bottom.

Bake at 350 for 20 minutes or until edges are lightly browned.  Cool on a wire rack 15 minutes or until completely cooled.

Bring brown sugar, honey, 2/3 c. butter, and whipping cream to a boil over medium-high heat.  Stir in toasted pecans, and spoon hot filling into prepared crust.

Bake at 350 for 25-30 minutes or until golden and bubbly.  Cool on wire rack until completely cooled.

Peanut Butter Pie

We have been super busy around our house lately. We both are suffering from colds that are never ending, I had a bike wreck for the first time in at least 17 years (into a 100+ pound dog...the dog's ok...me, not so much! Maybe I should post a recipe for Asphalt Sandwich?) and tonight I finally got busy doing some planting in all of my planters.

We had our supper club this past Friday, but The Dish Washer and I decided everyone would appreciate us staying away. I sent my pie anyway because I had already made it. It is really very easy and quite good. I forgot about a picture. Sorry!

Peanut Butter Pie

1 graham cracker pie crust
1 (8 oz.) pkg. cream cheese, softened
2 c. powdered sugar
2 Tbsp. peanut butter
8 oz. Cool Whip

In a mixing bowl, mix together cream cheese and powdered sugar with mixer. Add peanut butter. Then mix in cool whip. Pour into graham cracker crust and refrigerate at least 1 hour prior to serving.

Cheeseburger Pie

Isn't my begonia pretty? It was a birthday gift to me from my in laws. I have big plans for her on our porch soon, but I'm keeping her on the table until after Easter. Last night I was trying to find something to cook with hamburger meat. The Dish Washer wanted a meatloaf, but I wanted something quicker to prepare. I turned to my cookbook that highlights all things Alabama (Alabama Rich in Flavor by Katherine Helms) and found a recipe for Cheeseburger Pie. I decided to make it, but it is VERY different because I didn't include the "pie." I also didn't have dried oregano, which was one of the ingredients called for. That was certainly motivation to change things up. Here is a slice...

Here's what I did...

Cheeseburger Pie

1 lb. ground beef
1/2 c. chopped onion
1/2 palm full of McCormick's Steak Seasoning
1 (8 oz.) can tomato sauce
1/2 c. Italian bread crumbs
1 egg
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
2 c. shredded cheddar cheese
1/4 c. milk

Brown the beef and onion together, drain. Add steak seasoning, tomato sauce, bread crumbs. Place in a greased pie plate. Combine the egg, mustard, Worcestershire sauce, cheese and milk. Spread over the meat mixture. Bake at 425 for 25 minutes.

**If you wanted to cook in pie shell, use 9-inch deep dish unbaked pie shell. Same directions. This holds its shape very well without a pie shell.

Buttermilk Pie

Buttermilk Pie

1/4 c. flour
1 stick melted butter or margarine
1/2 c. buttermilk (non fat)
1 1/2 c. sugar
1/2 tsp. vanilla extract
3 eggs
1 unbaked pie shell

Mix all ingredients well and pour into pie shell. Bake at 350 for 50 to 60 minutes. Pie is done when top is golden brown and knife inserted in middle of pie comes out clean.

Turtle Pies

This pie was the big hit of the family 4th of July that I missed this year since we were in Washington D.C. I couldn't be left out, so I had to try it out. I adapted the original recipe that my cousin Gwen used, but I will tell you her version too. This recipe made 3 pies -

1. for in-laws since they came and stayed at our house the day the A/C was being fixed

2. for our neighbors across the street who recommended the A/C company because they were fantastic

3. the Price's and new baby Kaleb

Turtle Pies

7 oz. coconut

1 c. pecans

1/2 c. butter

8 oz. cream cheese, room temperature

16 oz. Cool Whip

1 c. Eagle Brand milk

1 jar caramel topping

3 Oreo cookie pie crusts*

Brown coconut and pecans in melted butter in skillet. Layer half in bottom of pie crusts. Mix cream cheese, Eagle Brand, and Cool Whip in a mixing bowl. Layer half over coconut mixture and repeat layers. Refrigerate or freeze. Before serving drizzle with caramel sauce. It makes 3 pies, but if you want fuller pies, just use 2 pie shells.

*Gwen uses 9-inch deep dish pie crusts that have been baked. I'm sure that is just as great too, but I wanted a way to throw some chocolate in and not have to go the trouble of baking a pie shell.

Lemonade Pie

It is HOT here today! We all need something cool and refreshing to think about and this is what I am thinking about: EASY AND REFRESHING LEMON ICEBOX PIE. My mom made this all the time for Sister and I. My favorite part was always licking that plastic green bowl that she'd mix it in.

Lemon Icebox Pie

1 graham cracker crust
1 can Eagle Brand milk
1 (12 oz.) container Cool Whip
1 small can frozen lemonade concentrate, thawed
yellow food coloring, optional

In a bowl, (preferably a plastic, green bowl) fold the milk, Cool Whip and lemonade together until blended. This is where you would add a few drops of food coloring. Mix well. Pour into graham cracker crust. Lick remaining goodness from plastic, green bowl. Refrigerate until well chilled and set.

I don't add any food coloring, but serve with lemon slices as garnish.

You could also make LIME ICEBOX PIE, but substituting frozen limeade concentrate for the lemon and adding green food coloring.

Kentucky Derby Day Pie (my version)

If you were coming to my house this afternoon to watch the Derby with us, this is what I would be making. It isn't the traditional "Derby Pie" but certainly just as good.

Kentucky Derby Day Pie (my version - really a chocolate chip pie)

1 frozen 9-inch deep-dish pie shell, thawed completely
2 eggs
1/2 c. all-purpose flour
1/2 c. sugar
1/2 c. packed brown sugar
3/4 c. (1-1/2 sticks) butter, softened
1 c. chocolate chips (calls for semi-sweet but I usually use milk chocolate)
1 c. chopped pecans
Whipped cream or ice cream

Preheat oven to 325. Beat eggs in large mixing bowl on high speed until foamy. Beat in flour, sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Pour into pie shell.

Bake for 55-60 minutes or until knife inserted comes out clean. Cool on wire rack. Serve warm with whipped cream or ice cream.