Rhubarb Berry Cheesecake Pie

June 24, 2013 Leave a Comment
Rhubarb Berry Cheesecake Pie

Rhubarb Berry Cheesecake Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

As soon as strawberries and rhubarb come into season, I pull out this recipe so I’m ready to make it when the fruit is at its peak.  The combination of flavors and textures simply can’t be beat.  This cheesecake truly tastes like springtime!

                LeeAnn McCue                                                                  Charlotte, North Carolina

 

Rhubarb Berry Cheesecake Pie Recipe

Rhubarb Berry Cheesecake Pie

1 package (8 oz.) Philadelphia Cream Cheese, softened

1 can (14 oz.) sweetened condensed milk

6 Tbsp. lemon juice

1 tsp. lemon peel

1 tsp. vanilla

Dash salt

1 graham cracker crust (9 inches)

Topping:   2 cups sliced fresh or frozen rhubarb

¼ cup plus 2 Tbsp. water, divided

1 ½ tsp. unflavored gelatin

½ cup sugar

2 tsp. lemon juice

1 pint fresh strawberries, hulled and halved lengthwise

In a large bowl, beat cream cheese and milk until smooth.  Beat in the lemon juice, lemon peel, vanilla and salt.  Pour into crust.  Cover and refrigerate for 2 hours.

Meanwhile, in a large saucepan, bring rhubarb and ¼ cup water to a boil.  Reduce heat; simmer, uncovered, for 10 minutes or until rhubarb is tender.   Drain.  In a small bowl, sprinkle gelatin over remaining water; let stand for 1 minute.  Stir gelatin and sugar into rhubarb.  Bring to a boil.

Remove from the heat; stir in lemon juice.  Cover and refrigerate until slightly thickened.  Stir in strawberries.  Spoon over pie.  Refrigerate for 2-3 hours or until set.       6-8 servings

(Recipe for Rhubarb Berry Cheesecake Pie was in tasteofhome.com)

PrintFriendlyShare
Filed Under: No-Bake Recipes, Pie Recipes Tagged With: , , , ,

Cappuccino Cheesecake Pie

June 17, 2013 Leave a Comment
Cappuccino Cheesecake Pie

Cappuccino Cheesecake Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

With a rich mocha filling and cute chocolate garnish, this yummy pie is delightful on Valentine Day or any time at all.

                Elisa Pellegriti                                                                                   Florida, New York

               

Cappuccino Cheesecake Pie Recipe

Cappuccino Cheesecake Pie

2 packages (8 oz. each) Philadelphia Cream Cheese, softened

½ cup sugar

1 envelope mocha cappuccino mix (1/4 cup)

2 eggs, lightly beaten

¼ cup milk

1 extra-serving-size graham cracker crust (9 oz.)

Garnish:    ¼ cup semi-sweet chocolate chips

½ tsp. shortening

In a large bowl, beat the cream cheese, sugar and cappuccino mix until smooth.  Add eggs and milk; beat just until combined.  Pour into crust.

Bake at 325 F. for 40-45 minutes or until the center is almost set.  Cool on a wire rack for 1 hour.  Refrigerate for 3 hours or overnight.

In a microwave, melt chocolate chips and shortening; stir until smooth.  Spread into a 4 inch square on a sheet of waxed paper.  Let stand at room temperature until set, about 1 hour.

Using a small heart-shaped cookie cutter, cut out eight (8) chocolate hearts.  Top each serving with a heart.  Refrigerate leftovers.       8 servings

(Recipe for Cappuccino Cheesecake Pie was in tasteofhome.com)

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , , ,

Caramelized Apple Hand Pies

May 6, 2013 Leave a Comment
Caramelized Apple Hand Pies

Caramelized Apple Hand Pies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Caramelized apples are tucked inside a hand-held pie that no one expects you to share.

Caramelized Apple Hand Pies Recipe

Caramelized Apple Hand Pies

2 Tbsp. unsalted butter

3 medium apples, peeled and finely chopped

1/3 packed brown sugar

½ tsp. cornstarch

1/8 tsp. cinnamon

1 tsp. lemon juice

½ tsp. vanilla extract

1 pkg. (14.1 oz.) refrigerated pie pastry

Filling:   ¼ cup coarse sugar

1 tsp. cinnamon

3 Tbsp. unsalted butter, melted

Vanilla ice cream, optional

In a large skillet, heat butter over medium heat.  Add apples; cook and stir 5 minutes.  Mix brown sugar, cornstarch and cinnamon; add to apples.  Cook and stir 7-8 minutes or until apples begin to soften and caramelize.  Remove from heat; stir in lemon juice and vanilla.  Cool.

Preheat oven to 400 F.  On a lightly floured surface, unroll pastry sheets.  Roll to 1/8 inch thickness; cut four 5 inch circles from each sheet.  Place about 3 Tbsp. filling on one half of each circle.  Moisten pastry edges with water.  Fold pastry over filling.  Press edges with a fork to seal, pinch edges to seal and flute.

Transfer to greased baking sheet.  Prick tops of pastry with a fork.  Bake 20-25 minutes or until golden brown.  Remove from pans to wire rack.

For topping, mix sugar and cinnamon.  Brush pies with sugar and cinnamon.  Brush pies with melted butter; sprinkle with cinnamon-sugar.  Serve  warm or at room temperature.

(Recipe for Caramelized Apple Hand Pies was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May, 2013)

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , , ,

Lemony Blueberry Layered Pie

May 4, 2013 Leave a Comment
Lemony Blueberry Layered Pie

Lemony Blueberry Layered Pie

I was looking through Taste of Home magazine and there was this Lemony Blueberry Layered Pie recipe that was quick and easy.  There was also LUCKYLEAF.COM at the bottom of the page, so I looked further.  I keyed in “Luckyleaf.com”, and TONS of recipes showed up on the screen…such as: Amaretto Peach Cobbler, Cherry Chocolate Macaroon Pie, and so much more.  Go to Luckyleaf and be AMAZED.

Lemony Blueberry Layered Pie Recipe

Lemony Blueberry Layered Pie

1 Graham Cracker Crust for a 9 inch pie

1 (8 oz.) pkg. cream cheese, softened

1 (14 oz.) can sweetened condensed milk

¼ cup powdered sugar

1 (3.4 oz.) box instant lemon pudding mix

2 tsp. fresh lemon zest

¼ cup freshly squeezed lemon juice

1 (21 oz.) can Lucky Leaf Premium Blueberry Pie Filling

Combine cream cheese, condensed milk and powdered sugar in a large bowl.  Using an electric mixer, mix at medium speed for 1-2 minutes, until smooth.

Add pudding mix, lemon zest and lemon juice; mix until well blended.  Spoon about half of Lucky Leaf Premium Blueberry Pie Filling evenly into bottom of graham cracker crust.  Spoon lemon-filling mixture on top and spread evenly.  Cover and chill for at least 1 hour.

Spoon remaining blueberry filling on top just before serving.  Garnish with lemon zest if desired.

(Recipe for Lemony Blueberry Layered Pie was in Taste of Home magazine, April/May 2013.)

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , , ,

Chocolate Banana Cream Pie

May 2, 2013 Leave a Comment
Chocolate Banana Cream Pie

Chocolate Banana Cream Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I have three daughters, and this is their favorite pie to help make and to eat.  Most of the time, we make two pies so there’s enough for seconds.

                Lynn McAllister                                                                                                Mt. Ulla, North Carolina

               

Chocolate Banana Cream Pie Recipe

Chocolate Banana Cream Pie

1 ¼ cups sugar

1/3 cup cornstarch

1/3 cup baking cocoa

¼ tsp. salt

3 cups milk

3 Tbsp. butter

1 ½ tsp. vanilla

1 pastry shell (9 inches), baked

2 medium firm bananas, sliced

1 cup whipped topping

Chocolate curls and additional sliced bananas, optional

In a large saucepan, combine the sugar, cornstarch, cocoa, salt and milk until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in butter and vanilla.

Pour half of the filling into pastry shell.  Top with sliced bananas and remaining filling.  Refrigerate for 3-4 hours.

Garnish with whipped topping.  Decorate with chocolate curls and additional bananas if desired.

6-8 servings

(Recipe for Chocolate Banana Cream Pie was on www.tasteofhome.com)

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , ,

No-Bake Grasshopper Pie

March 20, 2013 Leave a Comment
No-Bake Grasshopper Pie

No-Bake Grasshopper Pie

The No-Bake Grasshopper Pie came from Family Circle- Our Best Recipes.  It would be a good recipe to make for Easter Sunday, March 31, 2013.

No-Bake Grasshopper Pie Recipe

No-Bake Grasshopper Pie

Crust:   1 bad (7 oz.) oval chocolate & mint filled sandwich cookies

½ cup slivered almonds

2 Tbsp. unsalted butter, softened

Filling:   8 oz. mascarpone cheese, softened

1 envelope unflavored gelatin

½ cup crème de menthe syrup

2 Tbsp. confectioners’ sugar

1 ¼ cup plus 1/3 cup heavy cream

Garnish:   mint & chocolate curls

Slice 1 inch off one end of each sandwich cookie. Pulse these trimmed pieces in the food processor with almonds until crumbs are formed and almonds are ground.  Add softened butter, pulse until evenly combined.  Press crumbs onto bottom of 9-inch pie plate, covering your hand with plastic wrap to avoid sticking.  Prop remaining cookies, cut side down, around rim of plate.  Refrigerate until ready to fill.

Filling:  Beat mascarpone slightly with hand mixer until smooth.  Meanwhile, sprinkle gelatin over ¼ cup water in 1-cup glass measuring cup.  Let soften 2 minutes, microwave 15 seconds until gelatin is dissolved.  Cool slightly.

Gradually beat crème de menthe syrup & sugar into mascarpone until blended; mixture will look curdled.  While mixer is running, add 1 ¼ cup heavy cream.  Beat until soft peaks form.  Gradually beat in gelatin; beat until medium-stiff peaks form.  Pour into prepared crust, swirling top decoratively.  Refrigerate 4 hours or until set.

Once pie is set, beat remaining 1/3 cream to soft peaks.  Dollop on top of pie.  Sprinkle with chocolate curls and mint sprigs.

(Recipe for No-Bake Grasshopper Pie was on Family Circle- Our Best Recipes)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , ,

Cranberry Peach Tart

January 18, 2013 Leave a Comment
Cranberry Peach Tart

Cranberry Peach Tart

You can look for fresh or frozen cranberries  for this Cranberry Peach Tart.  If you can’t find cranberries…use whatever fruit you like.

Cranberry Peach Tart Recipe

Cranberry Peach Tart

1 (15oz.) pkg. Pillsbury Refrigerated Pie Crust

Filling:   I cup fresh or frozen cranberries, thawed

1 (16 oz.) pkg. frozen sliced peaches, thawed, drained

½ cup sugar

½ cup dried currants

2 Tbsp. flour

1 tsp. almond extract

Streusel:   1/3 cup flour

3 Tbsp. brown sugar

2 Tbsp. margarine or butter

3 Tbsp. sliced almonds

Place cookie sheet in oven; heat oven to 400 F.  Prepare pie crust according to package directions for filled one-crust pie using 10 inch tart pan with removable bottom or 9 inch pie pan.

In large bowl, combine all filling ingredients; mix well.  Pour into pie-lined pan.

In small bowl, combine flour and brown sugar; mix well.  Using pastry blender or fork, cut in margarine until crumbly; gently stir in almonds.  Sprinkle over fruit mixture.  Place on preheated cookie sheet.

Bake at 400 F. for 30 to 40 minutes or until hot and bubbly around edge.   Serve warm or cool.

8 to 10 servings

(Recipe for the Cranberry Peach Tart was in Pillsbury Classic Cookbooks, Real Home Baking, November 1994.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , , , ,

Winter Mousse Pie

January 13, 2013 Leave a Comment
Winter Mousse Pie

Winter Mousse Pie

Before the winter is over…you can make Winter Mousse Pie with your left candy canes or peppermint candies.  With this pie you can use any color candy canes you like.

Winter Mousse Pie Recipe

Winter Mousse Pie

1 ½ cups crushed crème-filled chocolate sandwich cookies (15 -18 cookies)

¼ cup sugar

¼ cup margarine or butter, melted

Filling:   1 cup vanilla milk chips, or 6 oz. white baking bar, chopped

¼ cup milk

2 cups whipping cream

½ cup powdered sugar

1 tsp. vanilla

1/3 cup crushed candy canes (any color) or peppermint candies

Garnish:   2 to 3 Tbsp. crushed candy canes or peppermint candies

*    ATTENTION   *    ATTENTION    *

I’ve added  “SAVORY” meals, such as beef, chicken, pork and fish to Annette’s Sweet Treats.  Hope you like it.

Preheat oven to 375 F.  In small bowl, combine all crust ingredients; mix well.  Press in bottom of ungreased 8 or 9 inch pie pan.

Bake at 375 F. for 8 to 10 minutes or until set.  Cool completely.

In a small saucepan, combine vanilla milk  chips and milk.  Cook over low heat, stirring constantly with wire whisk, until melted and smooth.  Cool 30 minutes.  In large bowl, beat whipping cream, powdered sugar and vanilla until soft peaks form.  Gradually fold in cooled milk chips mixture and 1/3 cup crushed candy.  Spoon mixture into cooled crust.  Refrigerate at least 4 hours.

Just before serving, sprinkle with 2 to 3 tablespoons crushed candy.  Store in refrigerator.      8 servings

(Recipe for the Winter Mousse Pie was in  Pillsbury Classic Cookbooks, Real Home Baking, November 1994.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , , ,

Holly and Eggnog Pie Recipe

December 9, 2012 Leave a Comment

 

Holly and Eggnog Pie

This Holly and Eggnog Pie has a unique crust and a creamy filling brimming with the flavors of the season.  It definitely says “Christmas”.  I had made this pie for my friend and I gave it to her 2 days before Christmas.  She loved this pie!

Holly and Eggnog Pie Recipe

Holly and Eggnog Pie

Crust:   1 (15 oz.) package Pillsbury All Ready Pie Crusts

1 egg, separated

6 – 8 drops red food color

6 – 8 drops green food color

Filling:    1 envelope unflavored gelatin

1 ½  cups eggnog

1 cup powdered sugar

¼ cup margarine, softened

2 (8 oz.) package cream cheese, softened

¼ tsp. nutmeg

½ tsp. rum extract

Allow both crust pouches to stand at room temperature for 20 minutes.  Heat oven to 450 F.  Prepare pie crust according to package directions for unfilled one crust pie using 9-inch pie pan.  Trim dough even with edge of pan.  To make decorative edge, using 2-inch holly leaf-shaped cutter or sharp knife or leaf pattern, cut 16 leaves from remaining crust.  From dough scraps, make twenty-four ¼ inch balls.  Beat egg white in small bowl.  Brush edge of crust with egg white.  Brush bottoms of leaves and balls with egg white and arrange around edge of crust to resemble holly leaves and berries.

Place half of egg yolk in each of 2 custard cups.  Add red food color to one and green food color to the other, mix well.  With small brush, paint green mixture on leaves; paint red mixture on berries.  Bake at 450 F. for 9 to 11 minutes or until lightly browned.  Cool completely.

In a small saucepan, evenly sprinkle gelatin over ½ cup of the eggnog; let stand 1 minute to soften gelatin.  Cook over medium heat, stirring constantly until gelatin is dissolved.  Remove from heat; set aside.  In large mixer bowl, combine powdered sugar, margarine and cream cheese.  Beat at low speed until light and fluffy.  Gradually add nutmeg, rum extract, gelatin mixture and remaining eggnog.  Beat on high speed until smooth.  Refrigerate 15 minutes or until mixture mounds slightly when stirred; pour into cooled crust.  Refrigerate until firm, about 4 hours.  If desired, sprinkle with nutmeg.  Store in refrigerator.         10 servings

TIPS:  If desired, cut and paint additional holly leaves and berries to decorate surface of pie.  Bake on ungreased cookie sheet at 450 F. for 4 minutes or until lightly browned.  Position on pie as desired.

Unused pie crust dough can be baked into sweet treats.  Using 2-inch cookie cutters with sugar, colored sugar or a cinnamon-sugar mixture.  Bake on ungreased cookie sheet at 450 F. for 5 to 8 minutes or until light golden brown.

(Recipe for Holly and Eggnog Pie was in Pillsbury Classic Cookbook, Holiday, Keeping in Touch with Family and Friends, 1992 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the recipe.

Hope you enjoyed the Holly and Eggnog Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , , , , ,

Apple Raspberry Streusel Pie Recipe

November 20, 2012 Leave a Comment

Apple Raspberry Streusel Pie

This Apple Raspberry Streusel Pie has two of my favorite fruits in it.  I made this pie for my husband Mike, for our 2nd anniversary.

Apple Raspberry Streusel Pie Recipe

Apple Raspberry Streusel Pie

15 oz. package Pillsbury All Ready Pie Crusts

1 tsp. flour

FILLING:   5 cups sliced, peeled apples

1 Tbsp. lemon juice

¼ cup sugar

2 Tbsp. cornstarch

½ tsp. cinnamon

10 oz. package frozen raspberries, thawed, drained, reserving ½ cup liquid

Topping:   ¾ cup flour

½ cup firmly packed brown sugar

½ tsp. cinnamon

1/3 cup margarine, softened

Prepare pie crust according to package directions for filled one crust pie using 9 inch pie pan.  (Refrigerate remaining crust for later use.)  Heat oven to 375 F.  In large bowl, sprinkle lemon juice over sliced apples; set aside.

In small saucepan, combine sugar, cornstarch and ½ teaspoon cinnamon.  Stir in raspberry liquid.  Cook over medium heat until mixture thickens, stirring constantly.  Remove from heat.  Fold cooked mixture and raspberries into apples.  Pour mixture into pie crust-lined pan.

In medium bowl, combine all topping ingredients to form crumbs; sprinkle over fruit mixture.  Bake at 375 F. for 40 to 50 minutes or until crust is golden brown.  Cool.   8 servings

Tip:  Cover edge of pie crust with strip of foil during last 15 minutes of baking to prevent excessive browning.

(Recipe for the Apple Raspberry Streusel Pie recipe was in Pillsbury; Simply From Scratch, Scrumptious, Easy Recipes, 1986.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Apple Raspberry Streusel Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: ,
« Older Posts
Newer Posts »

To the Top