Individual Chicken Broccoli Cheddar Pot Pies

We caved and turned on our furnace this week. It was 61 degrees in our house when I got home from work one evening, and I just couldn't wait any longer. If it weren't for the little ones, I probably would have held out, but alas. I have tiny fingers and toes to protect.

If you're a furnace hold-out (or even if you, too, have caved and turned it on), these mini pot pies are the perfect thing to warm up your kitchen, and your soul. I firmly believe that anything in mini form just tastes better, I think because the cuteness factor just takes it over the top. These little pot pies are loaded with chicken, broccoli, and cheddar cheese, so they're just as delicious as they are adorable.

There is a bit of assembly involved in these, but they're still very simple to make. The hardest part was keeping myself from eating all of the filling before I put it inside the pie crusts! And if you don't have round cookie cutters, don't stress about it; just use the rims of two different-sized drinking glasses (which is what I did -- this is where having children comes in handy, since their cups are much smaller). My boys went nuts for these, which is another thing that's great about mini food: It's so fun for kids to eat. Next time I make these, I'll double the batch so I can freeze half of them for a later meal. I bet they'll freeze beautifully...much like I was, before I turned on the furnace. ;)

Individual Chicken Broccoli Cheddar Pot Pies
adapted from Food Network

2 tablespoons butter
2 cloves minced garlic
2 tablespoons flour
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 cup grated cheddar cheese
3/4 cup cooked, chopped chicken breast
1 cup broccoli florets, steamed
All-purpose flour for dusting
2 10-inch round prepared pie crusts
1 egg, beaten

1. Place an oven rack in the center of the oven. Preheat the oven to 400 degrees. Spray a 12-count mini-muffin pan with vegetable oil cooking spray. Set aside.

 

2. For the pot pie filling: Melt the butter in a 1-quart saucepan over medium-low heat. Add the garlic; cook and stir for 30 seconds. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt, pepper, cheddar, chicken and broccoli.

 

3. For assembly: On a lightly-floured work surface, roll out the dough 1/8-inch thick. Using a 3-inch round cookie cutter, cut out 12 pieces of dough. Using a 2-inch round cookie cutter, cut out another 12 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan. Spoon the sauce into the pastry.

 

4. Combine the egg and 1 teaspoon water in a small bowl, using a fork. Brush the edges of the pastry with the egg mixture and place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal. Press around the edges of the pies using the tines of a fork. Brush the tops of each pie with the beaten egg. Cut a 1/2-inch-long slit into the top of the pies using a paring knife. 

 

5. Bake until the tops are golden and the filling is bubbling, 15 to 18 minutes. Cool for 10 minutes and serve.

Caramel Apple Cheesecake Pie

It's September, so we gotta talk apples. This seems like the perfect time to tell you about this pie, which I am ashamed to say that I made one entire year ago. It's truly heinous that I haven't shared it with you before now, because it's insanely delicious. I made it last fall after our trip to the apple orchard, and since we're planning another trip soon, this pie has been on my mind. It will be happening again in my kitchen very, very soon.

This pie. Oh, this pie. It's like a cross between pecan pie, apple pie, and cheesecake, all in one delicious slice. I don't really know what I need to say beyond that. I actually probably didn't need to say anything, right? I think the photo says it all. Apple-y, caramel-y, creamy deliciousness.

Caramel Apple Cheesecake  Pie

slightly adapted from Ezra Pound Cake

For the crust: 

1 1/2 cups graham cracker crumbs

3 tablespoons sugar

1/2 teaspoon cinnamon

1/3 cup butter, melted

3/4 cup caramel ice cream topping

1 cup chopped pecans

For the apple filling:

5 apples, peeled, cored, sliced very thin (I used Rome; you could really use whatever cooking apple you like)

5 tablespoons butter

1/2 cup brown sugar

1/4 teaspoon salt

1 teaspoon cinnamon

For the cream cheese filling:

8 ounces cream cheese

1 teaspoon vanilla

1 egg

1 tablespoon lemon juice

1/4 cup sugar

For the topping:

1 1/2 cups whipped topping

1/2 cup caramel ice cream topping

1. Preheat oven to 375 degrees.

2. For the crust: In a medium bowl, combine the crumbs, sugar, cinnamon 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.

3. Pour caramel into pie shell, and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.

4. For the apple filling: 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.

5. Reduce oven to 350 degrees. 

6. For the cream cheese filling: 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.

7. 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.

8. Top with whipped topping and caramel. Refrigerate any leftovers.

Strawberry Cream Cheese Pie

I haven't done a lot of baking this summer, much to the chagrin of my family and friends I'm sure. I haven't been motivated, it's been too hot, I don't want to deal with the dishes, etc.; I have tons of excuses, but the bottom line is that I've been using my sweets allowance for Twix ice cream bars. You guys know those exist, right?

I did manage to pull myself out of my baking funk long enough to make this pie for a recent family gathering, and I'm so glad I did, because this is one amazing dessert. There's no gelatin here -- just a tart-sweet pile of strawberries atop a creamy, tangy cream cheese layer, all nestled within a buttery crust. Needless to say, slices of this pie, topped with a generous dollop of whipped cream, were very well-received. It's summer on a plate -- and well worth turning on the oven for.

Strawberry Cream Cheese Pie
adapted from Busy Cooks on About.com

Pastry for 1 9-inch pie
6 cups fresh strawberries, hulled
3/4 cup granulated sugar
3 tablespoons corn starch
1 vanilla bean
1 8-ounce package cream cheese, softened
1/2 cup powdered sugar
Juice of 1 lemon
1/2 cup whipped topping

1. Preheat the oven to 400 degrees. Spread the pie crust into a 9-inch pie plate, fluting the edges. Bake for 8 to 10 minutes, until browned. Cool completely.

2. Thoroughly mash 1 1/2 cups of the strawberries. Mix sugar and corn starch in a heavy saucepan and stir in the strawberries. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Cook and stir for one minute and remove from heat. Scrape the pods from the vanilla bean and stir into the strawberry mixture. Cool completely.

3. Beat the cream cheese, powdered sugar, and lemon juice in a bowl. Fold in the whipped topping. Spread the cream cheese mixture into the cooled pie crust.

4. Slice the remaining strawberries and place them evenly over the cream cheese layer. Pour the cooked and cooled strawberry mixture over the top. Chill for 3 to 4 hours before serving. Keep refrigerated.

Granola Pie

My cooking club's theme for January was "childhood favorites," and as soon as I was assigned the dessert course I knew exactly what I was going to make. This recipe isn't exactly a childhood favorite, because I don't think my mom started making it until I was a teenager -- but once she started making this pie I never stopped asking for it, and we probably had it at least once a month. I'd never made it myself before, but I knew it's what I had to make for cooking club.

This pie was every bit as delicious as I remembered. I know it sounds a little strange -- granola bars crushed up in pie? -- but it just works. The granola bars give it such a delicious texture and work perfectly with the walnuts, and the chocolate chips make this so rich. I've only ever made this with oats and honey granola bars, but I bet you could use any flavor and get delicious results. I like eating it with a (large) dollop of whipped cream on top, which is the perfect thing to cut through all the sweet richness.

Granola Pie

slightly adapted from Pillsbury

Crust for 1 9-inch pie

1/2 cup (1 stick) butter

1/2 cup packed brown sugar

3/4 cup corn syrup

1/8 teaspoon salt

1 teaspoon vanilla

3 eggs, lightly beaten

4 crunchy oats and honey granola bars, crushed

1/2 cup chopped walnuts

1/4 cup oats (quick-cooking or old-fashioned will work)

1/4 cup semi-sweet chocolate chips

Whipped cream for serving

1. Preheat the oven to 350 degrees. Place pie crust in a 9-inch pie plate and crimp the edges.

2. Microwave butter on high for 1 minute or until melted. Sitr in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs. Stir crushed granola bars, walnuts, oats, and chocolate chips into the brown sugar mixture. Pour into the crust-lined pie plate.

3. Bake 40 to 50 minutes, or until filling is set and crust is golden brown. During the last 15 to 20 minutes of baking, cover the crust with strips of foil to avoid over-browning. Cool at least 30 minutes before serving. Serve at any temperature with whipped cream. Cover and refrigerate leftovers.    

Pecan Pie Bites

The Super Bowl is coming up in a little over a week, and, while I have never been one to turn up my nose at a delicious, hot, melty, savory dip (and will be making and devouring a few of those for the occasion, as a matter of fact), dessert is something that can never be ignored -- even when it comes to the Super Bowl.

Wow, that was a long sentence.

Anyway. I made these for Thanksgiving, but I think pecan pie is appropriate for pretty much every occasion, Super Bowl and random Tuesdays included. These little pecan pies using phyllo shells are perfect, because they can be assembled ahead of time, they're corn syrup-free, and they're as delicious as they are adorable. We topped ours with dollops of whipped cream, which I believe is a must when we're talking about pecan pie in any way, shape, or form. Yum.

Pecan Pie Bites

from Skinnytaste

1 tablespoon butter, melted

1 large egg

4 teaspoons brown sugar

2 tablespoons honey

1/4 teaspoon vanilla

1/2 cup pecans, chopped

15 miniature phyllo shells (1 package, from the frozen section)

1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, combine all ingredients except pecans. Mix well. Stir in chopped pecans.

3. Arrange mini shells on a baking sheet. Fill mini shells with one heaping teaspoon of pecan mixture. If any of the mixture remains, distribute evenly between all the shells.

4. Bake for 10 to 15 minutes. Let cool before serving.

No-Bake Nutella Cheesecake Pie for World Nutella Day

Today is World Nutella Day, but I gotta be honest with you: In my world, pretty much every day is a Nutella Day. We always have a jar open in our cupboard. The boys love it on their toast, and I just love little spoonfuls of it every now and then as a simple indulgence. It's one of the most delicious things on the planet, in my humble opinion.

To celebrate this delicious holiday this year, I whipped up this simple pie in about 10 minutes. Seriously: 10 minutes! 5 ingredients! No baking required! And it contains Nutella! So it's pretty much the most perfect dessert ever.

It's a no-bake Nutella cheesecake pie. It has an Oreo cookie crust, and the filling is whipped cream, cream cheese, and Nutella. The texture is smooth and velvety, and the flavor is so rich and delicious. Go forth and make it. You have the time, and you have World Nutella Day to use as an excuse!

No-Bake Nutella Cheesecake Pie
adapted from Sugarcrafter

1 1/2 cups Oreos or other chocolate cookies, crushed
5 tablespoons melted butter

1 cup Nutella
8 ounces cream cheese, softened
3/4 cup heavy whipping cream

1. To make the crust, combine the crushed cookies with the melted butter. Press into a greased 9-inch pie pan and place in the freezer for about 10 minutes.

2. To make the filling, beat the whipping cream in a medium bowl until soft peaks form. In a separate bowl, beat the Nutella with the cream cheese until smooth. Fold in the whipped cream.

3. Pour the filling into the crust. Chill 1 to 2 hours or until set before serving.

Maple Cream Pie

 

I mentioned earlier in the week that my dessert contribution for Thanksgiving dinner this year was a maple cream pie. I promised to share it if it was a hit. And well, since I'm writing about it today, a mere one day after Thanksgiving, that should tell you a little something about how well it went over with my family.

This is such a delicious pie. It's so smooth and creamy, and the maple flavor is perfect. I think sometimes maple syrup can be too cloyingly sweet, but its flavor in this pie is mild and cool and absolutely spot-on. There's not any sugar in the pie at all -- it relies on the maple syrup alone for sweetness. And to think that I didn't used to like maple syrup. The wonder of this pie would have been lost of me, which truly would have been a shame. Thankfully I've reformed!

My family loved this pie so much. I wish I had some leftover for breakfast this morning but those animals ate it all! :)

Try this. I promise your family will love it too.

Maple Cream Pie

from Taste of Home

 

Pastry for single-crust pie (9 inches) 

1/4 cup cornstarch 

1/4 teaspoon salt 

1 3/4 cups milk, divided 

3/4 cup plus 1 tablespoon maple syrup, divided 

2 egg yolks, lightly beaten

2 tablespoons butter 

1 cup heavy whipping cream

  

1. Line a 9-inch pie plate with pastry; trim to 1/2 inch beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

2. For filling, combine cornstarch and salt in a large saucepan. Stir in 1/2 cup milk until smooth. Gradually stir in remaining milk and 3/4 cup maple syrup. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. 

3. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring.

4. In a chilled small bowl, beat cream on high speed until stiff peaks form. Fold 1 cup cream into cooled filling; spoon into crust. Fold remaining syrup into remaining cream; frost top of pie. Refrigerate overnight. Refrigerate leftovers. Makes 8 servings.

Strawberry Cheesecake Pie

Every year, our neighbor shares his strawberry crop with us, and I have so many strawberry recipes saved for just this reason. That knock on the door, that smiling neighbor, and those juicy, ripe strawberries are something I look forward to every single year, and I waste no time in getting into the kitchen and making something delicious with my bounty. As soon as I saw this pie, I knew it would be the perfect use for some of the strawberries (because, let's be honest, most of them we just pop into our mouths like candy).

Reeni wrote an adorable post to go with this recipe, in which she shared that she has hang-ups about cooked, mushy strawberries, and thus was less than impressed with this dessert. I have no such hang-ups, so I knew I'd love this, and I did. The strawberries really weren't the star for me, though; what I loved most was the fluffy, lemony cheesecake that surrounded them. If you don't like the texture of cooked strawberries, just bake the cheesecake pie without them, and top each individual serving with sliced strawberries that have been macerated in some sugar. For me, you really can't go wrong either way.

Strawberry Cheesecake Pie

adapted from Cinnamon Spice and Everything Nice

1 graham cracker pie crust

1 pint strawberries, ends trimmed

2 eggs
2/3 cup sugar
12 ounces cream cheese, at room temperature
1/2 cup sour cream
2 teaspoon lemon zest, finely grated
Juice of 1 lemon
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

1. Place the strawberries cut side down evenly over the crust. Preheat oven to 350 degrees.

2. In a food processor, process eggs and sugar until smooth, about 1 minute. Add cream cheese, pulse to break up and then process until smooth. Add sour cream, lemon zest, lemon juice, flour and vanilla. Process just until smooth, about 20 seconds. Pour the filling carefully over the strawberries.

3. Bake 35 to 40 minutes, until the top looks firm and is set when you gently shake the pan. Cool on wire rack, then cover and chill completely before serving. Slice with a warm knife, wiping clean after each cut.

Snickers Pie

Well, I did it. I posted every single day for an entire month, and I'm pretty proud of myself for it. I can't think of a better way to end the month -- or to end dinner every single night of the week -- than with this Snickers pie.

This is one of those recipes that I knew I had to make immediately the moment it popped up in my reader. Let me paint a picture for you: This pie is composed of a cinnamon-spiced peanut crust, a layer of fudge, a layer of chopped Snickers bars, and a layer of sweetened cream cheese -- and then the whole thing is topped with decadent chocolate ganache. What is there not to love?

This pie was every bit as good as I thought it was going to be. Next time I'll be sure to chop the Snickers bars more finely; I sliced them and layered them that way, and they firmed up again when the pie was refrigerated, which made them a little difficult to bite into. This pie is the perfect balance of nutty, rich, creamy and smooth. It was a huge hit with everyone who tried it, and I'll definitely be making it again.

Once again, don't forget about the give-away! The contest ends Wednesday at noon, so be sure to add your comment to that post before then.

Snickers Pie
source: Dinner & Dessert

For the crust:
1 1/4 cups dry-roasted, salted peanuts
1/2 cup dark brown sugar
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter, melted

Pulse peanuts, brown sugar and cinnamon in a small food processor until it is the texture of coarse sand. Pulse in the melted butter. Press nut mixture evenly in the bottom of a 9-inch springform pan. Bake until set, about 15 minutes. Cool while making the filling.

For the filling:

Fudge layer:
4 ounces (1 stick) unsalted butter, cut into 8 pieces
4 ounces semisweet chocolate, chopped
5 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
8 ounces of Snickers candy bars, cut into 1/2-inch pieces

Cream cheese layer:
10 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg
1 large egg white
1 teaspoon vanilla extract

Keep the oven temperature at 350 degrees.

1. For the fudge layer, combine butter and semisweet chocolate in the top of a double boiler; set over simmering water and stir until melted and smooth. Remove top insert and cool slightly.

2. Sift together flour, cocoa powder, baking powder and salt into a mixing bowl. Set aside dry ingredients.

3. Using an electric mixer, beat together sugar, egg and egg yolk in a large bowl for 1 minute, until slightly thickened. Add vanilla and cooled chocolate mixture and mix until well blended. Add dry ingredients and mix until just combined. Pour into crust.

4. Bake for about 15 minutes, until a skewer inserted into the center comes out with moist batter still attached.

5. Transfer pan to a rack and let cool for 10 minutes. Evenly arrange chopped Snickers bars over the top.

6. For the cream cheese layer, beat together cream cheese and sugar in a mixing bowl until smooth. Add egg, egg white and vanilla and beat until smooth. Carefully spread mixture over the Snickers bars. Bake for 15 minutes, or until cream cheese is set. Transfer to a rack to cool.

For the chocolate ganache topping:

4 ounces semisweet chocolate, finely chopped
1/2 cup plus 1 tablespoon heavy cream
2 tablespoons unsalted butter, cut into 2 pieces, at room temperature

1. Put the chopped chocolate in a heatproof bowl.

2. Bring the cream to a boil, then pour half the cream over the chocolate and let it sit for 30 seconds. Working with a whisk or rubber spatula, gently stir the chocolate and cream together in small circles, starting at the center of the bowl and working your way out in increasingly larger concentric circles.

3. Pour in the remainder of the cream and blend it into the chocolate, using the same circular motions. When the ganache is smooth and shiny, stir in the butter piece by piece.

4. Pour ganache over cooled pie and refrigerate until set.

Sweet Potatoes Two Ways: A Thanksgiving Two-For-One!

Happy Thanksgiving, everyone! I hope all of you had wonderful days with your families and friends. We sure did, but I am absolutely exhausted tonight. It's a good exhausted, though.

I have two delicious sweet potato recipes to share with you today, and while it's obviously too late to include them in your Thanksgiving spreads, they'd both be great for Christmas too. First up is a recipe that's new for me this year: sweet potato pie.

This was my first time making a sweet potato pie, and I was surprised by how much the end result tasted like pumpkin pie. It's spiced the same way and hits the same sweet, earthy notes as pumpkin pie. It was so easy to make because everything gets mixed up in the food processor. Don't skip the streusel, either; it makes this pie really special and extra-delicious. I can't wait to have the leftovers for breakfast tomorrow morning! (Yes. Pie for breakfast. I think the day after Thanksgiving is the only day one can get away with this, so I take full advantage.)

Sweet Potato Pie with Streusel Topping
source: Cooking Club of America

For the pie:
Dough for 1 (9-inch) pie crust
1 17.2-ounce can sweet potatoes
1 14-ounce can sweetened condensed milk
2 eggs, lightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

For the streusel:
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter, melted
3/4 cup chopped pecans

1. Heat oven to 425 degrees. Line 9-inch pie pan with dough; flute edges. Pulse sweet potatoes in food processor or blender until smooth. Add all remaining pie ingredients; process until blended. Pour into crust. Bake 15 minutes.

2. Meanwhile, combine brown sugar and flour in small bowl. Stir in butter until mixture is crumbly. Stir in pecans.

3. Reduce oven temperature to 350 degrees; sprinkle pie with streusel. Cover crust with foil to prevent over-browning. Bake 40 minutes or until puffed and knife inserted in center comes out clean. Cool completely on wire rack. Store in refrigerator.

***

Next up is a recipe of my mom's that she used to make every year for Thanksgiving and Christmas: sweet potato casserole.

Everyone has their own version of this, I think, many of which use marshmallows in the topping. Since I'm not a huge fan of marshmallows, I love my mom's version, which is topped with streusel instead. It's so incredibly good, and whenever I take it to any type of family dinner I never come home with leftovers. This is easily prepared the night before. If you're a sweet potato fan, this casserole is a must-try!

Mom's Sweet Potato Casserole

3 cups cold mashed sweet potatoes, prepared without milk or butter
1 cup sugar
1/2 cup milk
1/4 cup butter, softened
3 eggs
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup all-purpose flour
3 tablespoons cold butter or margarine

1. In a mixing bowl or food processor, beat sweet potatoes, sugar, milk, butter, eggs, salt and vanilla until smooth. Transfer to a greased 2-quart baking dish.

2. In a small bowl, combine brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture.

3. Bake uncovered at 325 degrees for 45 minutes.

***

Believe it or not, today's post is my 300th here on this little blog. I hope you've enjoyed reading about the food I've made as much as I've enjoyed preparing it and sharing it with you. To celebrate, I'll be doing my first ever give-away here tomorrow, so be sure to check back. I think it's something most of you will really like -- and it's just in time for Christmas, too!

Coconut Chocolate Pecan Pie

Here's a question, because this is something I honestly just don't understand: How could a person possibly not like coconut? If you're a coconut-hater, please speak up in the comments, because I'm really curious. My husband doesn't like coconut, but he really can't articulate why. He says he just doesn't like it. I say he's insane.

When I came across this recipe for coconut chocolate pecan pie, I threw Joe's coconut-hating out the window and decided to make it as soon as I possibly could. And trust me, you should do the same thing, because this pie is amazing. It's so easy to make, and the end result is decadent and delicious and rich and everything I could ever ask for in a pie. I even made Joe eat a piece without telling him there was coconut in it, but he could spot the coconut a mile away. His verdict was that the pie would have been awesome...without the coconut. I scoffed at him, had two pieces, and took the rest to work, where my co-workers seemed to enjoy it.

So make this pie today, and then make it again for Thanksgiving like I'm going to, because I guarantee your family will love it! (As long as they're not crazy coconut haters.)

Coconut Chocolate Pecan Pie
source: Better Homes and Gardens

Pastry for single-crust pie
3 eggs
1 cup light-colored corn syrup
2/3 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1 cup semisweet chocolate pieces
1 cup flaked coconut
1 cup pecan pieces

1. Unroll prepared pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Set aside.

2. In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.

3. In pastry shell, layer semisweet chocolate pieces, coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.

4. Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or till set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut.

Spaghetti Pie

The recipe that I'm sharing with you today is pure comfort food. I just don't know if it gets any better than spaghetti pie. What's so great about this recipe (besides the fact that it is scrumptious, of course) is that even though it looks fancy and complicated, it really couldn't be simpler to prepare. It doesn't take any more time than a traditional lasagna, and I think it's just as tasty.

I changed the recipe quite a bit. Instead of using eggplant, I used a combination of green pepper, onion, and mushrooms. I also used shredded cheese rather than fresh mozzarella. All of these changes are reflected below, but just know that you could fill this puff pastry crust with absolutely any combination of pasta, sauce and cheese and you'd be in for a treat. This dish is simple enough for a family dinner but impressive enough for company. I will definitely make it again!


Spaghetti Pie
source: seen on Lindsey's Kitchen, adapted from Food Network

1 pound Italian sausage

Salt and freshly ground black pepper

1 green bell pepper, chopped
1 onion, chopped
8 ounces sliced mushrooms, roughly chopped
1 tablespoon minced garlic
3 cups jarred marinara sauce (a full jar)
1/2 teaspoon dried crushed red pepper flakes
8 ounces spaghetti noodles
1 pound shredded mozzarella cheese (4 cups)
1/2 cup freshly grated parmesan
1 (17 1/4-ounce) package frozen puff pastry (2 sheets), thawed

1. Bring a large pot of salted water to a boil over high heat.

2. Heat olive oil in a large nonstick frying pan over medium-high heat. Add the sausage and salt and pepper to taste. Cook until the sausage is almost cooked through. Add the green pepper, onion, and mushrooms and cook until vegetables are crisp-tender. Add the garlic and saute about 2 minutes longer.

3. Stir in marinara sauce and crushed red pepper flakes and heat through.

4. Meanwhile, add the spaghetti to the boiling water and cook for about 4 minutes, stirring constantly, until pasta is very al dente. Drain. Toss the pasta with the sauce mixture. Add the mozzarella and parmesan cheeses and toss to combine. Cool completely.

5. Preheat the oven to 375 degrees. Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Roll dough around rolling pin and transfer to a 9-inch springform pan by unrolling the dough onto the pan. Allow the excess pastry to hang over the rim. Press the pastry sheet gently into the sides of the pan to ensure the dough won't break when you spoon in the the pasta. Fold creased pieces of the dough flat against the side of the pan. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1 inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.

6. Bake until the pastry is brown and puffed on top, about 1 hour and 15 minutes. Let stand for 20 minutes. Remove the pan sides and serve.

Sour Cream Peach Pecan Pie

Out of all the cooking magazines I subscribe to (and oh, there are many), the one I've been getting the longest is Taste of Home. I have about a million Taste of Home cookbooks, too. But lately I've been thinking that it may be time to let my subscription lapse. The recipes have begun to lose their appeal for me. That is -- until I received the current issue in the mail. As soon as I saw this pie, I knew I had to make it. As soon as I possibly could. And man, am I ever glad I did!

This pie is a-mazing. It takes advantage of juicy ripe summer peaches (using fresh peaches is a must!) and combines them with a creamy, tangy, custardy filling and a sweet, buttery, crispy topping. What more could you possibly ask for in a summer dessert? Not a thing!

If you get a chance this summer, you should definitely try this pie. I really don't think you'll be disappointed!

Sour Cream Peach Pecan Pie
source: Taste of Home Magazine, August/September 2009

For the pie:

Pastry for single-crust pie (9 inches)
4 cups sliced peeled peaches
2 tablespoons peach preserves (ommited, and really not necessary in the first place. Ripe peaches have plenty of juice and the pie has enough sugar in it.)
1 cup sugar
1 cup (8 ounces) sour cream
3 egg yolks
1/4 cup all-purpose flour
1 teaspoon vanilla extract

For the topping:

1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/4 cup cold butter

1. Line a 9-inch pie plate with pastry; trim and flute edges.

2. Combine peaches and preserves (if using). Transfer to pastry. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.

3. Bake at 425° for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Cover edges of crust with foil to prevent overbrowning.

4. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator.

Blueberry Cream Cheese Pie

One of the things I've been craving the most lately is blueberries. I can't seem to get enough of them in any way, shape, or form -- in muffins, in bread, in salads, in handfuls. My grocery store had a really good sale on blueberries recently, so needless to say I stocked up. And then I found myself with an abundance of blueberries, more than we could possibly eat. And it was then that Deborah very fortuitously posted a recipe for blueberry cream cheese pie on her blog. And I knew that I had to have it immediately.

This pie is soooo good, there are really no words to describe it. Basically it's a no-bake cheesecake, but the filling is fluffier and lighter than a traditional cheesecake. You could make this pie with absolutely any fruit topping; I'm going to try strawberries next. Cherries or blackberries would also be delicious. This is the perfect summer dessert!

Blueberry Cream Cheese Pie
Source: adapted from Deborah's Culinary Confections, original recipe from Allrecipes

1 8-ounce block cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 16-ounce tub whipped topping, thawed
1 9-inch prepared graham cracker crust
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice
3 cups fresh blueberries

1. In a medium mixing bowl beat cream cheese, powdered sugar and vanilla until smooth. Fold in whipped topping. Spread evenly into graham cracker shell and set in refrigerator to chill.

2. In a large saucepan combine the sugar, cornstarch, water, and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat. Cook for 2 minutes or until thickened, stirring frequently. Allow blueberries to cool, then spread over cream cheese pie layer. Refrigerate until serving.

Egg Nog Cream Cheese Ice Cream Pie

This recipe comes from Fun Foods on a Budget, one of my very favorite food blogs. I love Stephanie's food philosophy, and her blog is always full of scrumptious recipes that aren't expensive to make. When I saw this pie, I knew I had to make it. After all, it combines my culinary love (cream cheese) with my husband's favorite holiday drink (egg nog).

Stephanie calls this the most delicious frozen pie she's ever tasted, and I have to say that I agree with her. This pie is ohhhh so good. We both loved it. And what's even better is that it literally took three minutes to make. It's so creamy and decadent and rich; I just can't rave enough about it. Definitely try this one! I didn't make my own crust (a graham cracker pie shell works just fine for this), but I've included Stephanie's crust recipe below. Warm mulled cranberries would be delicious on top of this, and would make it a perfect holiday dessert!

Egg Nog Cream Cheese Ice Cream Pie

Source: Fun Foods on a Budget

For the crust:

1 1/2 cups graham cracker crumbs

3 tablespoons sugar

3 tablespoons melted margarine or butter

For the filling:

1 package cream cheese, softened

1/3 cup sugar

1/2 cup eggnog

1/2 cup butter pecan ice cream, softened

1. Combine crust ingredients and press into the bottom and up the sides of a 9-inch pie plate.

2. Beat cream cheese and sugar until smooth. Beat in eggnog and ice cream. Pour into crust and freeze until firm. Remove from freezer 10 to 15 minutes before slicing to soften the pie. Return any uneaten portion to the freezer.

Peanut Butter Pie

Joe recently had a potluck at work and, in typical Joe fashion, he asked what I was making for him to take. Never mind the fact that I just had a baby; no, clearly this potluck took precedence over the care of our newborn. (I'm just kidding, of course; Joe is an amazing father and took wonderful care of Andrew while I was in the kitchen slaving away.) Peanut butter pie was the first thing that came to my mind. Not only is it so easy to make, it's also something I craved throughout my pregnancy and never got the chance to indulge in. So, naturally, I decided to make two pies -- one for his potluck, and one just for us.

The recipe was handed down from my mom, and I have no idea where or who she got it from. This is the most delicious, scrumptious, sinfully decadent peanut butter pie you will ever put in your mouth. Honestly, that's really all that needs to be said about it. It's so easy to make -- the only thing that requires baking is the crust -- so you have no excuse for not making this dessert immediately.


Peanut Butter Pie
Source: my mom

For the crust:
1 1/4 cups peanut butter Oreos, finely crushed (about 20 cookies)
1/4 cup sugar
1/4 cup butter, melted

For the pie:
1 package cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
1 cup heavy cream, whipped

1. Combine crust ingredients; press into a 9-inch pie plate. Bake at 375° for 10 minutes; cool.

2. In a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with cookie crumbs if desired. Refrigerate before serving.