Peanut Butter Pie

My friend, Linda, made this for bridge this week and it was most refreshing on a hot day.  Not too sweet either for a peanut butter pie.

• 1 (8-oz.) pkg. cream cheese
• 3/4 cup peanut butter
• 1/2 cup heavy cream, whipped
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 (9-inch) pie crust, baked

Beat cream cheese until soft and fluffy.  Beat in sugar, peanut butter and vanilla.  Slowly fold in whipped cream until well blended.  Pour into baked pie crust and freeze until ready to serve.

Remove from freezer and let soften 20 to 30 minutes before serving.

Enjoy!

“Write your plans in pencil and remember that God has the eraser.”

German Apple Pie

I love apples just about every way you fix them or in just about everything.  This may not be the prettiest pie, but it sure was devoured fast.  I’m not great at making pie crust, but this came out very well, easy to cut and didn’t crumble.  Next time I make it, I will not use quite as many apples.  It spilled over a little in oven so be sure you put it on a cookie sheet before you put it in the oven.  Did I say this was devoured?

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 teaspoon vanilla extract
• 2 – 3 tablespoons ice water

Filling

• 1 cup sugar
• 1/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 4 1/2 to 6 cups peeled, sliced, tart apples (I used 6 cups)
• 1 cup heavy whipping cream
• Whipped cream, opt.

In a small bowl, combine flour and salt; cut in the shortening until crumbly.  Add vanilla.  Gradually add water, tossing with a fork until dough forms a ball.  Roll out pastry to fit a 9-in. pie plate.  Transfer pastry to pie plate.  Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.

For filling, combine the sugar, flour and cinnamon; sprinkle 3 tablespoons into crust.  Layer with half the apples; sprinkle with half of the remaining sugar mixture.  Repeat layers.  Pour cream over all.

Bake at 450 degrees for 10 minutes.  Reduce heat to 350 degrees; bake for 55-60 minutes or until apples are tender.  (My apples were slightly crunchy, but we like them that way.)  Cool on a wire rack.  Store in the refrigerator.  Serve with whipped cream, if desired.  (In my opinion, this is a must.)

Makes 8 servings.

“God pursues us in our restlessness, receives us in our sinfulness, holds us in our brokenness.”

Strawberry Cream Pie

This is a recreation of a pie that I had at a restaurant that went out of business.  I can’t say that it is perfect, but it is pretty awesome.  And so easy!!  It actually makes two pies.

• 2 pre-baked pie crusts
• 2 (3.4-oz.) boxes of instant vanilla pudding and pie filling
• 1 (21-oz.) strawberry pie filling
• 1 large carton Cool Whip

Mix pudding as directed on box using 2 3/4 cups of milk.  Divide evenly between both crusts.  Then divide strawberry pie filling evenly between both crusts on top of pudding.  Then divide Cool Whip evenly between both crusts on top of strawberry filling.

Makes 2 delicious pies.

“The journey is better with someone who knows the way.”

Ultimate Pumpkin Pie

This is the most delicious pumpkin pie I have ever eaten.  (And I’m not very fond of pumpkin.)  Top this off with a lot of whipped cream and all I can say is “YUM”.

• 1 (15-oz.) can pumpkin puree (not pie filling)
• 1/2 cup light brown sugar, lightly packed
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/2 teaspoon kosher salt
• 3 eggs, lightly beaten
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 10″ unbaked pie crust
• Dried beans, for blind baking

Preheat oven to 425 degrees.

Line pie pan with unbaked pie crust and place it on a sheet pan.  Line crust with parchment paper.  Fill the paper three-quarters full with beans and bake crust for 15 minutes, until edges start to brown.  Remove beans and paper (save the beans for another time), prick the crust all over with the tines of a fork, and bake for another 5 minutes.

Reduce oven temperature to 350 degrees.

Meanwhile, in a large bowl, whisk together pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, eggs, cream, and milk.  Pour filling into baked pie shell.  Bake for 55 to 65 minutes, until filling is just set in the middle and a knife inserted in the center comes out clean.  Set aside to cool completely.  Serve with whipped cream.

“A limited situation may afford the soul a chance to grow.”

Lime Pie

My friend, Betty, made this pie for bridge this month.  It was very light and delicious.  This would make an excellent St. Patrick’s Day dessert.

• 1 baked pastry shell or prepared graham cracker crust
• 4 egg yolks
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/3 cup fresh lime juice (about 3 limes)
• 2 or 3 drops green food color (2 was used, but 3 would be greener)
• 1 (8-oz.) container Cool Whip or 1 cup heavy cream, whipped
• 1 tablespoon grated lime peel

Beat egg yolks in small bowl until light and lemon colored.  Mix sugar, salt, lime juice and egg yolks in saucepan.  Cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes.  Cool; stir in food color.

Place Cool Whip in large mixing bowl, fold cooled lime mixture into it.  Add grated lime peel.  Spoon into pie shell; refrigerate at least 4 hours.  Garnish with whipped topping and grated lime peel, if desired.

“It takes the storm to prove the real shelter.”