Summer Dessert Time

Here is a great recipe you can adapt to just about any flavor

Lemon Lush Dessert

(other flavors to try:

Strawberry cream – using strawberry cream pudding and fresh strawberries for garnish

Banana cream – use homemade vanilla pudding(adding banana extract) and banana slices

Coconut cream - – use homemade vanilla pudding using coconut milk (or adding coconut extract instead of vanilla extract) and coconut to filling and garnish with toasted coconut

For the Crust:

·                 1 c. butter, softened but not to room temperature

·                 2 c. flour

·                 1/4 c. sugar

·                 1/2 c. pecans, chopped in small pieces (toast first for a deeper flavor)

For the Cream Cheese Layer:

·                 2 (8oz) packages Philadelphia cream cheese

·                 1 c. powdered sugar

For the Pudding Layer

·                 2 cups fresh  lemon curd

·                 2 cups fresh whipped cream

For the topping

·                 lemon zest, to garnish (optional)

·                 2 cups fresh whipped cream

Instructions

Stir together butter, flour, sugar, and chopped pecans in a mixing bowl. A fork works really well to get everything mixed together. Press into a 9x13 baking dish and bake 15-20 minutes at 350°, or until a light golden brown. Remove from oven and set aside to cool.

Beat together cream cheese and sugar until creamy and smooth. Spread over cooled crust.

In another mixing bowl, whisk together lemon curd and whipped cream (gently). Spread on top of the cream cheese layer.

Cover and place in the fridge for 1 hour.

Spread whipped cream over the pudding layer. Cut into 18-24 pieces 

ÉCLAIR PIE

ÉCLAIR PIE

All Ingredients:

2-cups of milk

1/3 cup of sugar

3 egg yolks

2 tablespoons of corn starch

1/8-teaspoon of salt

2-tablespoons of butter

1 teaspoon real vanilla

1 cup cream

1/4 cup powdered sugar

1 box vanilla wafers

1/4 cup butter

2 TB cocoa powdered, unsweetened

3 TB milk

½ tsp vanilla

1 ½ cups powdered sugar, approx.

Crust:

Using some of the vanilla wafers, crush enough to get 1 1/3 cups

Save the remainder of the cookies (leaving them whole)

1 1/3 cup vanilla wafer crumbs

1/4 cup sugar

1/4 cups plus 2 TB butter, melted

Combine all ingredients. Mix well. Press mixture into bottom and sides of a lightly greased 9 inch pie plate. Bake at 375 degrees for 5 minutes. Cool. Yield: one 9 inch pie crust.

Filling:

Stir the egg yolks with a whisk to break them up. Whisk with 1/4-cup of the milk to help them strain through a fine-mesh strainer to get any bits of egg white. Mix this strained egg mixture into the remaining milk in a sauce pan. Add the sugar, cornstarch and salt. Cook, whisking constantly, over medium heat until it comes to a simmer. Simmer 1 minute.  Remove from heat, add the butter and vanilla.  Stir until well incorporated.  Pour into container. Cover with plastic wrap pushed down onto the surface of the pudding to prevent it from forming a skin and cool in a refrigerator until it's chilled.

When pudding is ready, in a chilled bowl with chilled beaters, whip cream until stiff.  Add powdered sugar.  Beat until incorporated.  Fold into chilled pudding.

Making the pie

Pour 1/2 the filling into pie shell.  Top with vanilla wafers, trying to cover as much filling as possible.  Pour remaining filling over wafers.  Top with another layer of vanilla wafers.  Then spread chocolate glaze on top and refrigerate for 24 to 48 hours.

Chocolate Glaze

Over medium heat in a small sauce pan bring to simmer:

1/4 cup butter

2 TB cocoa powdered, unsweetened

3 TB milk

Remove from heat, add vanilla.  Mix well.  Using a whisk, beat in powdered sugar so it is thick enough to pour but not runny.  Then spread over vanilla wafers.  If frosting gets too thick, reheat on low, stirring constantly.

Garnish with whipped cream, optional

PIE TIME

Caramel Apple Pie

Crust:
1 1/2 cups ginger snap crumbs
3 tablespoons sugar
1/3 cup butter, melted
3/4 cup caramel ice cream topping
1 cup chopped pecans
Apple Filling:
5 Granny Smith apples (peeled, cored, sliced very thin)
5 tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
Cream Cheese Topping:
8 oz. cream cheese
1 teaspoon vanilla
1 egg
1 tablespoon lemon juice
1/4 cup sugar
Topping:
3/4 cup heavy cream, whipped
2 tablespoons sugar
1/2 cup caramel ice cream topping
1/4 cup chopped pecans

1. Preheat oven to 375 degrees F.
2. In a medium bowl, combine the crumbs, sugar, and melted butter. Mix well and press into a 10-inch pie plate and up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.
3. In a large (12-inch) skillet over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven to 350 degrees F.
4. In a medium bowl, using a hand-held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes.
5. Top with whipped cream, caramel and pecans, and swirl with a knife. Slice and serve.

Pumpkin Mousse Pie

9 ounces graham crackers

3/4 cup plus 1/3 cup plus 2 tablespoons granulated sugar

3 tablespoons Dutch-process cocoa powder

3/4 teaspoon ground cinnamon, plus 1 tablespoon for dusting

1/4 teaspoon plus a pinch ground nutmeg

12 tablespoons (1 1/2 sticks) unsalted butter, melted

1/4 cup brandy

2 tablespoons unflavored powdered gelatin

3 large eggs, room temperature

1 1/2 cups Pumpkin Puree, or canned

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/4 cup sour cream

1 1/2 cups heavy cream

2 tablespoons confectioners’ sugar

1/2 teaspoon pure vanilla extract

Directions

Heat oven to 325 degrees. In a food processor, combine graham crackers, 1/3 cup plus 2 tablespoons granulated sugar, cocoa powder, 1/4 teaspoon cinnamon, and pinch nutmeg; process until finely ground. Transfer to a medium bowl; mix in butter with a wooden spoon. Press mixture onto bottom and sides of a 10-inch tart pan. Bake until set, 12 to 15 minutes. Set crust aside to cool.

In a small bowl, place brandy and 2 tablespoons water. Sprinkle gelatin powder over liquid; set aside to soften, 10 minutes. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs on medium-low speed until fluffy. While the mixer is running, combine remaining 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Cook, stirring occasionally, until temperature registers 245 degrees (firm-ball stage) on a candy thermometer, about 5 minutes. Immediately turn mixer to high speed. Carefully drizzle sugar mixture into eggs in a thin stream; continue to beat until mixture increases in volume and is pale yellow, about 5 minutes. Meanwhile, place bowl with softened gelatin over a saucepan of simmering water; stir until gelatin has dissolved.

Turn mixer to low; add gelatin mixture to egg mixture. Add pumpkin puree, remaining 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, the allspice, ginger, salt, and sour cream; combine. Pour filling into pie crust; refrigerate until set, 4 hours or overnight.

To serve, whisk heavy cream, confectioners' sugar, and vanilla in a medium bowl until stiff. Pipe or spread whipped cream over the top of the pie.  Sift remaining tablespoon cinnamon on top. Serve chilled.

The Famous and most incredible...Libby's Pumpkin Pie.. use NO other recipe!

LIBBY'S® Famous Pumpkin Pie

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

Ingredients

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

1 can (12 fl. oz.)  Evaporated Milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Whipped cream (optional)

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Chocolate-Peanut Butter Truffle Pie

INGREDIENTS:

Crust

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Truffle Filling

1/2 cup whipping cream

1 cup dark chocolate chips

1/2 teaspoon vanilla

Peanut Butter Filling

1 cup whipping cream

1 package (8 oz) cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

Topping

1/4 cup dark chocolate chips

1 tablespoon shortening

2 tablespoons coarsely chopped salted peanuts

DIRECTIONS:

Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.

Meanwhile, in 2-quart saucepan, heat 1/2 cup whipping cream over medium-high heat until hot. Remove from heat; stir in 1 cup chocolate chips and the vanilla until smooth. Spread truffle filling in bottom of baked crust. Freeze 15 minutes.

Meanwhile, in medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Set aside. In another medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth; fold in whipped cream. Carefully spread over truffle filling. Refrigerate until set, about 2 hours.

In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pie; sprinkle with peanuts. Cut into wedges to serve. Cover and refrigerate any remaining pie.

It Is More Than Heavenly....

Ooooo...Chocolate Caramel Cream Pie.  I have done exceptionally well the last 2 days..no sweets, about 800 calories a day...lots of water...feeling great.  But of course, when it comes to a creation like this..I had to give in just a bit....

Chocolate Caramel Cream Pie

Chocolate Crust
1/3 cup sugar
1/2 cup butter, softened
1 1/4 cups all-purpose flour
1/4 cup cocoa powder
1/4 tsp salt

Preheat oven to 350F. Lightly grease pie plate. In large bowl, cream together sugar and butter, until smooth and fluffy. Sift together flour, cocoa and salt in a small bowl. Working at a low speed, gradually beat in flour mixture. Mixture will be crumbly when all the flour has been incorporated. Press evenly into prepared pan and bake for 12-17 minutes.  Cool.

Filling

1 1/4 cup buttermilk syrup*

2 packages (8 oz each) cream cheese, softened

8 oz chocolate cool whip

Beat cream cheese and 1 cup topping.  Fold in cool whip (do not over mix). Spread in cooled crust.  Chill at least 2 hours.  Top with drizzled 1/4 cup remaining syrup and chopped nuts.

* click here  for recipe or you can use bottled caramel ice cream topping.

Pie Day at School....

Teenagers...can't they make it for themselves???  That's OK. Luckily I LOVE to bake.  So this is what my 16 year old son is taking to school tomorrow - Peanut Butter Pie.  Oh! Not just any peanut butter pie.  MY peanut butter pie.  If I could enter into the Pillsbury Bake-Off I would.  But I don't think I have enough of the ingredients.  So here you go...I will share it with the world.

Peanut Butter Chocolate Cream Cheese Pie

Chocolate Crust

3/4 cup plus 1/8 cup all-purpose flour

1/2 cup butter or margarine, softened

1/4 cup powdered sugar

3 tablespoons unsweetened baking cocoa (can omit)

Heat oven to 400°F. In medium bowl, mix all crust ingredients until soft dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch glass pie plate. Bake 12 to 15 minutes or until light brown. Cool completely on cooling rack, about 30 minutes.

Pie Filling

3/4 cup whipping cream

1 package (8 oz) cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

1/8 cup cocoa powder

In medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Set aside. In another medium bowl, beat cream cheese, peanut butter, powdered sugar, & cocoa powder with electric mixer on medium speed until smooth; fold in whipped cream. Pour and spread on crust. Refrigerate about 2 hours.

Topping

1/3 cup whipping cream

1/2 cup semisweet chocolate chips

1/4 cup chopped peanuts

In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes. Drizzle chocolate mixture over filling.

Garnish top with peanuts.

Refrigerate about 30 minutes or until chocolate is set.

Store covered in refrigerator.


My son tells me the kids LOVED it!  It's nice to get a text from a teenage boy just to hear that!  :)