Buttermilk Pe

Borrowed from chindeep.com and Shareing

~ buttermilk pie ~

This is considered an old Southern “hard times” pie. It’s made with simple ingredients and it’s pure heaven. Jeff and Gracie just love it, and it’s fantastic served at room temperature or chilled.

1 prebaked 9-inch pie shell

2 Tablespoons all-purpose flour

1 and 1/4 cup sugar

1/4 teaspoon salt

1 stick (1/4 pound) unsalted butter

3 large eggs

1 cup buttermilk

1 teaspoon pure vanilla extract

1/4 teaspoon freshly ground nutmeg

Bake pie crust at 350 for 15 minutes. Remove from oven and place on a baking sheet to cool a bit while you mix up the other ingredients. Keep the oven on.

Blend flour with sugar and salt, whisk in the melted butter (that is liquified but not sizzling. If it’s really hot, let it cool a bit before whisking in.) Beat the eggs and whisk them in. Add the buttermilk, vanilla and nutmeg. Pour into the baked pie shell. Slide the pie, still on the baking sheet, into the oven on a rack that has been placed in the lower third of the oven. Bake for 50-60 minutes at 350, or until a knife inserted in the pie comes clean. The center of the pie will still be a bit jiggly but will set up when cool. Cool on a wire rack.

Root Beer Pie

Borrowed and Shareing

Recipe: Root Beer Pie

Tasty Junior is at it again, this time they're whipping up a lovely root beer pie and it is just to die for!

Here's what you will need:
Yields: 1 pie

* 8 oz heavy whipping cream
* 12 oz root beer
* 1/4 cup milk
* 1 box vanilla pudding mix
* 1 graham cracker crust

Directions:
Mix the root beer, milk, and pudding mix until thick. Beat the heavy cream until stiff peaks form, and fold into the pudding mixture. Pour into prepared graham cracker crust, and freeze for four hours or refrigerate overnight. Enjoy!

Pumpkin Sheet Cake

Pumpkin Sheet Pie

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This PUMPKIN SHEET PIE is so easy and feeds a crowd! It is thinner than traditional Pumpkin Pie but has that a same great flavor! This is a fall "must-try"!

Borrowed and Shareing
Ingredients

• 1 box refrigerated pie dough, 2 rolls, I always go with Pillsbury, and roll them together. You can make a Homemade Pie Crust as well.
• 30 ounces pumpkin puree
• 1¼ cups heavy cream
• ¾ cup evaporated milk
• 6 eggs
• 1¾ cups brown sugar
• ¼ cup sugar
• 2 teaspoons pumpkin pie spice
• ¾ teaspoon salt

Instructions

1. Preheat oven to 375 degrees F.
2. Spray a jelly roll pan (15x10x1 inch) with cooking spray.
3. Roll pie crust dough to fit the size pan you use. Roll 1 inch extra all around so as to create an edge. You can flute it if you like for a fancier look.
4. In a large bowl, combine all filling ingredients together and beat well.
5. Pour filling into the crust and bake for 25 to 30 minutes at 375 degrees F or until the filling is set.
6. Top with whipping cream.

 

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This Pie Curst is so easy and tastes so good!

Ingredients

• 2½ cups flour
• ½ teaspoon salt
• ¾ teaspoon sugar
• 1 cup cold butter
• ¼ to ½ cups ice water

Instructions

1. Combine flour, salt and sugar in a medium bowl. Cut in the butter with a fork until mixture is crumbly. Add cold water, starting with ¼ cup, adding a little at a time, until perfect consistency is reached.
2. Separate dough in half for two pies, or one top and one bottom for one pie.
3. Roll out and place in pie pan. Flute edges. Poke holes in the bottom of crust prior to baking. Bake at 425 degrees F for 15 minutes.
4. This baking time is just for the crust, not a filled pie. However, the crust can be used for a filled by, the baking time will vary for each recipe. For a filled pie, do not poke holes in the crust.

Hot Fudge Brownie Cheesecake No Bake

No Bake, Hot Fudge Brownie Cheesecake

A chocolate cheesecake lover's dream come true, this no bake recipes is easy enough for anyone to enjoy.

Ingredients

1. 1 boxed brownie mix
2. 1 1/2 cups 60% cocoa chocolate chips
3. 12 oz cream cheese, softened
4. 1/2 cup sugar
5. 1/4 cup butter, softened
6. 2 cups frozen cool whip, thawed
7. 3/4 cup semi-sweet chocolate chips, full-sized or miniature
8. hot fudge sauce, your favorite store bought or homemade

Instructions

1. Spray an 8" springform pan lightly with cooking spray. Prepare the brownies according to the package directions. Instead of using a brownie pan, pour them into the prepared cheesecake pan and (again) bake them according to the package directions.
2. When the brownies have completely cooled, prepare the cheesecake filling. In a small bow add chocolate chips and heat in microwave for 1-minute. Stir, and then heat in 30 second intervals stirring in between until chocolate is completely smooth and melted. Or melt them using a double boiler. Set aside to cool.
3. In the bowl of a stand mixer, beat together the cream cheese, sugar and butter until smooth and creamy. While the mixer continues to run, slowly pour in the cooled melted chocolate chips, continuing to slowly stir until they're evenly incorporated. Use a firm spatula to gently fold in the cool whip until the mixture's smooth.
4. Use a spatula to gently stir in the chocolate chips until they're just spread throughout the batter. Spread the cheesecake batter out on top of the cooled brownies.
5. Place the cheesecake in the refrigerator until set, or about an hour.
6. Before serving spread a layer of hot fudge out over the top of the chilled cheesecake.

Adapted from  A Dash of Sanity

Apple Pie Bars

Apple Pie Bars

Prep time

25 mins

Cook time

50 mins

Total time

1 hour 15 mins

These Apple Pie Bars are the perfect handheld dessert and SO delicious! Made with fresh apples and topped with a sweet vanilla glaze.

Author: Liz Fourez

Recipe type: Dessert

Serves: 12

Ingredients

• Crust:
• 2 cups all-purpose flour
• ½ teaspoon salt
• 12 tablespoons unsalted butter, cold and diced into cubes
• ¼ cup 2% milk
• 1 egg yolk
• 
  Filling: 
• 5 cups Granny Smith apples, peeled, cored, and diced
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ½ cup granulated sugar
• ⅓ cup packed brown sugar
• 1½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 
  Topping: 
• 1 egg white
• 1½ tablespoons Turbinado sugar (or granulated sugar)
• ¼ teaspoon cinnamon
• 
  Glaze: 
• 1 cup powdered sugar
• 2 tablespoons 2% milk
• ½ teaspoon vanilla

Instructions

1. Preheat oven to 350ºF.
2. Pie crust: Add flour and salt to a food processor bowl and pulse ingredients together. Add cold, cubed butter and pulse until mixture resembles coarse crumbs. Add milk and egg yolk and pulse until mixture comes together and can be formed into a ball. Wrap dough in plastic wrap and refrigerate while preparing filling.
3. Filling: Place diced apples in a large mixing bowl. Add vanilla and toss to coat. In a separate bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Pour flour mixture over apples and toss until evenly coated.
4. Assemble the pie: Divide pie crust dough into 2 equal portions. Roll first portion into a 13x9" rectangle on a lightly floured surface. Transfer dough into the bottom of an ungreased 13x9" baking dish by placing a rolling pin in the center of the dough, folding one side up over the pin, then folding the other side on top. Lift the rolling pin over the baking dish and unfold both sides into the dish. Carefully dump apples over the crust and spread them up to ½" around the edge of the crust. Roll out the 2nd dough portion i the same manner about ½" larger on each side. Transfer dough over apples and tuck sides of dough down into the baking dish, sealing the apples inside the crust. In a small bowl, whisk the egg white until foamy and brush over top of the pie. Combine the Turbinado sugar and cinnamon in another small bowl and sprinkle evenly over pie. Bake in preheated oven for 50-60 minutes until crust is golden brown. Remove from oven and allow to cool for at least 1 hour on a baking rack before cutting into squares. Serve bars drizzled with glaze (see instructions below) or with a scoop of vanilla ice cream.
5. Glaze: Combine all ingredients in a small bowl and whisk until smooth. Thin with additional milk if necessary and drizzle over bars.

Notes

- If you don't have a food processor, you can make the pie crust by hand also. Just use a pastry cutter to cut the butter into the flour mixture and use your hands or a spoon to add in the milk and egg until you can form the dough into a ball.

– Adapted from Cooking Classy

Pecan Pie

Pecan Pie

 

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This Pecan Pie is a classic and timeless recipe perfect for any occasion! It is absolutely so delicious and a crowd favorite!

Ingredients

• 1 cup sugar
• ¾ cup light corn syrup
• ¾ cup dark corn syrup
• 4 eggs
• ¼ cup butter, melted
• 1½ teaspoons vanilla
• 1½ cups coarsely broken pecans
• 1 unbaked deep dish pie shell

Instructions

1. Preheat oven to 350 degrees F.
2. Combine sugar and corn syrups into a medium sauce pan. Bring to a boil and boil for 2 to 3 minutes. Set aside for 5 minutes
3. In a large mixing bowl, beat eggs until slightly frothy, about 2 minutes. Very slowly pour sugar mixture into the egg mixture beating constantly.
4. Stir in butter, vanilla, and pecans. Pour into the unbaked pie crust.
5. Bake at 350 degrees F. for about 50 to 60 minutes, or until set.

Notes

Recipe from: Food.com

Pecan Topped Apple Pie

INGREDIENTS

7 cups peeled, cored, and sliced apples

1/3 cup sugar, divided

1 tablespoon fresh lemon juice

1-1/2 tablespoons cornstarch

INSTRUCTIONS

For crust: I recommend using Flakiest Pie Pastry or Dad's Pie Pastry, but any other pastry in this collection will do. Roll the dough into a 13-inch circle and line a 9-½-inch deep-dish pie plate with it, forming the overhanging dough into an upstanding rim. Place in the freezer for 15 minutes while you make the filling.

For filling: Combine the apples, 3 tablespoons of the sugar, and the lemon juice in a large bowl. Mix well. Set aside for 10 minutes to juice. Preheat the oven to 400ºF. After 10 minutes, mix the remaining sugar with the cornstarch and stir into the apples. Turn the filling into the chilled pie shell and bake on the center oven rack for 30 minutes. While the pie bakes, make the topping.

TOPPING:

INGREDIENTS

1 cup pecan halves or pieces

1/3 cup sugar

1/3 cup packed light-brown sugar

3/4 cup all-purpose flour

1/4 teaspoon salt

7 tablespoons cold, unsalted butter, cut into 1/4-inch pieces

INSTRUCTIONS

For topping: Process the pecans, sugar, and brown sugar in a food processor until the nuts are well chopped. Add the flour and salt. Pulse briefly, to mix. Scatter the cold butter over the mixture and pulse five or six times, until the mixture resembles coarse crumbs. Do not overprocess. Transfer the mixture to a bowl and gently rub it between your fingers until the texture is uniform. Refrigerate the topping.

After the pie has baked for 30 minutes, remove it from the oven and spread the crumb mixture evenly over the top. Tamp the crumb mixture gently, to even it out. Reduce the oven to 375ºF. Bake the pie for 30 to 35 minutes more, until the topping is nicely browned and any visible juices bubble thickly. Transfer the pie to a rack to cool. Serve warm or at room temperature, with some of the caramel sauce drizzled on top. Vanilla ice cream is in order here, too.

CARAMEL SAUCE

INSTRUCTIONS

This confection will dress up any apple, pear, or peach dessert, especially if there is vanilla ice cream involved. Combine 1 cup of packed light-brown sugar, 1 cup of heavy cream, and ¼ cup (½ stick) of unsalted butter in a heavy, medium saucepan. Boil for 8 minutes, stirring often. Pour into a heatproof bowl. The sauce will thicken as it cools. Serve warm. Makes about 2-½ cups, or 8 servings.

YIELD: 

8 servings

PREPARATION METHOD

• Bake