October 7, 2011 at 12:02 pm (7 ingredients or less, 9" unbaked pie crust, caramel topping, cream cheese, eggs, granulated sugar, oven, pecans, pie, vanilla)
Yield: 6-8 servings
1 sheet refrigerated pie pastry
1 package (8 oz) cream cheese, softened
1/2 C sugar
4 eggs
1 t vanilla extract
1 1/4 C chopped pecans
1 jar (12 1/4 oz) fat-free caramel ice cream topping
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1. Line a 9″ pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
3. Bake at 375 degrees for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing.
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March 27, 2011 at 5:26 pm (9" unbaked deep dish pie crust, all-purpose flour, almond extract, eggs, granulated sugar, milk, oven, pie, rhubarb, strawberries)
Makes 6 to 8 servings.
1 1/4 C sugar
1/2 C all-purpose flour
2 C diced fresh rhubarb
1 C sliced fresh strawberries
1 (9″) unbaked deep-dish pie shell
4 eggs
1/4 C skim or low-fat milk
1 t almond extract
Fresh strawberries, optional
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Preheat oven to 425 degrees. In medium bowl, stir together sugar and flour. Add rhubarb and strawberries. Gently toss until evenly coated. Spoon rhubarb mixture evenly into pie shell. In same bowl, beat together remaining ingredients, except fresh strawberries, until well blended. Pour over rhubarb mixture.
Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake until knife inserted near center comes out clean, an additional 25 to 30 minutes. Cool on wire rack. Garnish with fresh strawberries, if desired..
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November 8, 2010 at 4:00 pm (butter, cream cheese, granulated sugar, milk, nondairy whipped topping, oven, pie, shredded coconut, vanilla instant pudding mix, vanilla wafers)
Preparation: 15 minutes
Bake: 10 minutes
Total: 3 hours 40 minutes (including refrigeration)
Yield: 12 servings
48 vanilla wafers, finely crushed (about 1 1/2 cup)
1/4 cup butter, melted
1 1/4 cup flaked coconut, divided
1 package (8 oz) cream cheese, divided
2 packages (3.4 oz each) vanilla instant pudding
2 cups and 1 tablespoon cold milk, divided
2 cups whipped topping, thawed
1 tbsp sugar
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Preheat oven to 350 degrees.
Combine crumbs, butter and 1/4 cup coconut, press them into the bottom of a 9″ pie plate. Bake 10 minutes. Cool.
Heat cream cheese in the microwave in a bowl on high for 10 seconds or until soft; stir until smooth. Beat the pudding mix and 2 cups of milk in a medium bowl for 2 minutes; mix in vanilla. Add cream cheese, beat until smooth. Stir 3/4 cup remaining coconut and 1 cup whipped topping. Pour the batter into the pie plate.
Add the sugar and remaining milk to the rest of the cream cheese; mix well. Stir in remaining whipped topping, spread this mixture over the pie. Refrigerate 3 hours. Meanwhile, toast the remaining coconut.
Sprinkle toasted coconut on the pie just before serving.
To toast coconut: Toast coconut is easy. Simply spread the coconut evenly on a flat baking dish. Bake at 350 degrees, stirring often, 7 to 10 minutes or until lightly browned.
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July 24, 2010 at 11:50 am (7 ingredients or less, Aldi ingredients, cream cheese, graham cracker crust, granulated sugar, no-cook, nondairy whipped topping, pie, refrigerator, sour cream, strawberries, vanilla)
Serves 8.
8 oz cream cheese, softened
1/3 C sugar
1 C sour cream
2 t vanilla
8 oz nondairy whipped topping, thawed
1 prepared graham cracker crust (6 oz)
1 lb fresh strawberries, hulled and halved lengthwise
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1. Beat the cream cheese until smooth with an electric mixer. Gradually beat in the sugar. Beat in the sour cream and vanilla until just combined. Fold in the whipped topping. Scrape mixture into the pie crust. (There may be some filling left over. If so, reserve it to be decoratively piped onto top of the pie.) Chill in the refrigerator for 4 hours.
2. Starting in the center, arrange the strawberries in a circular pattern. Pipe with extra filling, if desired.
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March 1, 2010 at 3:20 pm (9" unbaked deep dish pie crust, butter, dark corn syrup, eggs, granulated sugar, light corn syrup, oven, pecans, pie, semisweet chocolate chips, shredded coconut, vanilla)
Prep Time: 15 minutes
Bake Time: 50 to 55 minutes
Yield: 1 pie
3 eggs
1 C sugar
1 C light or dark corn syrup
2 T butter, melted
2/3 C shredded coconut, toasted
1/3 C semisweet chocolate chips
1 t vanilla extract
1/2 C coarsely chopped pecans
1 (9″) unbaked deep dish pie crust
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Preheat oven to 350 degrees.
Slightly beat eggs with a fork in a medium bowl. Add sugar, corn syrup, coconut, chocolate chips and vanilla; stir until blended. Stir in pecans. Pour into pie crust.
Bake for 50 to 55 minutes or until center of pie appears barely set. Cool on wire rack.
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March 1, 2010 at 3:01 pm (9" unbaked pie crust, almond extract, butter, canned tart red cherries, cornstarch, granulated sugar, lemons, light corn syrup, oven, pie, red food coloring, salt, vanilla ice cream)
Prep Time: 30 minutes
Bake Time: 50 minutes
Yield: 1 pie
2 cans (14.5 oz each) tart red cherries
1/4 C cornstarch
1/2 C sugar
1 t grated lemon peel
1/4 t salt
1 C light corn syrup
1 T butter, melted
1/2 t almond extract
4 drops red food coloring
2 (9″) unbaked pie crusts
Vanilla ice cream, optional
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Preheat oven to 400 degrees.
Drain cherries and reserve juice. Combine 1/2 C cherry juice with cornstarch. Add sugar, lemon peel, salt, corn syrup, butter, almond extract and food coloring; stir until combined. Stir in cherries.
Place one crust in pie pan. Pour in filling. Place remaining pie crust over filling. Flute edges and cut slits in top crust. Bake for 10 minutes; reduce heat to 350 degrees and bake 40 minutes longer or until lightly browned. Serve warm with vanilla ice cream, if desired.
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March 1, 2010 at 2:40 pm (7 ingredients or less, canned pumpkin, dark corn syrup, freezer, graham cracker crust, no-cook, nondairy whipped topping, pie, pumpkin pie spice, walnuts)
Prep Time: 20 minutes
Freeze Time: 3 to 4 hours
Yield: 1 pie
1 C canned solid-pack pumpkin
1/3 C dark corn syrup
1/2 C coarsely chopped walnuts
1 1/2 t pumpkin pie spice
2 C (about 4 oz) frozen whipped topping, thawed
1 9-inch graham cracker crust
Additional whipped topping for garnish, optional
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Combine pumpkin, corn syrup, walnuts and pumpkin pie spice in a medium bowl. Fold in whipped topping. Spoon into crust. Cover. Freeze 3 to 4 hours or until firm. Let stand at room temperature 15 minutes before serving. If desired, garnish with additional whipped topping.
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February 2, 2010 at 8:07 pm (7 ingredients or less, 9" baked pie crust, blueberries, cornstarch, graham cracker crust, granulated sugar, lemon juice, peaches, pie, refrigerator, Spring, stovetop, strawberries, Summer)
Yields 1 pie.
1 C sugar
3 T cornstarch
2 C mashed strawberries
2 T lemon juice
4 – 6 C whole strawberries
1 9-inch baked pastry shell or graham cracker crust
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Blend sugar and cornstarch in a saucepan. Add mashed strawberries and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in lemon juice and cool.
When cooked fruit is cool, gently fold in whole strawberries and pour into crust. Chill for 3 hours.
Variation: Substitute blueberries or peaches for the strawberries.
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August 27, 2009 at 11:25 am (7 ingredients or less, heavy cream, microwave, oreo pie crust, pie, raspberries, refrigerator, seedless raspberry jam, semisweet chocolate, Summer)
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 10 servings
1 pkg. (8 squares) semi-sweet chocolate, coarsely chopped
1 cup whipping cream
6 Tbsp. seedless raspberry jam, divided
1 Oreo pie crust (6 oz.)
2 cups fresh raspberries
1 Tbsp. water
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Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after each minute. Beat with whisk until chocolate is completely melted and mixture is well blended. Stir in 2 Tbsp. jam.
Pour into crust. Refrigerate 4 hours.
Arrange berries on top of pie. Microwave remaining jam and water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush onto berries. Keep refrigerated.
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July 30, 2009 at 9:49 am (7 ingredients or less, all-purpose flour, butter, cherries, food processor, granulated sugar, lemon juice, oven, peaches, pie, refrigerator, salt, Summer)
8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces, more for dish
1 1/2 cups all-purpose flour, more for rolling
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 pounds peaches, seeded and sliced (about 5 large)
1 cup cherries, stones in or pitted
1 tablespoon freshly squeezed lemon juice
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1. Heat oven to 400 degrees and butter a 9-by-13-inch or similar-size baking dish; set aside. In a food processor, combine 1 cup plus 2 tablespoons flour, the salt and 1 tablespoon sugar; pulse once or twice. Add butter and turn on machine; process until butter and flour are blended and mixture looks like coarse cornmeal, about 15 to 20 seconds. Slowly add 1/4 cup ice water through feed tube and process until just combined. Form dough into a flat disk, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate dough for up to a couple of days, or freeze it, tightly wrapped, for up to a couple of weeks.)
2. Meanwhile, in a large bowl toss fruit with remaining flour, 3/4 cup sugar and lemon juice; place in baking dish.
3. Put dough on a floured board or countertop and sprinkle with more flour. Roll dough into a 12-inch round, adding flour and rotating and turning dough as needed. Cut dough into 3-inch-wide strips, then cut again crosswise into 4-inch-long pieces. Scatter pieces over fruit in an overlapping patchwork pattern.
4. Brush top of dough lightly with water and sprinkle with remaining tablespoon sugar. Transfer to oven and bake until top is golden brown and juices bubble, 35 to 45 minutes. Transfer to a rack to cool; serve warm or at room temperature.
Yield: 6 to 8 servings
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