Smores tart

I was watching the food network the other day and Sandra Lee made this yummy looking smores tart. It looked so easy to make and very yummy.

Ingredients
1/4 cup whole milk
1 cup milk chocolate chips, plus 1 tablespoon for garnish
One 6-ounce prepared graham cracker crust, chilled
3 egg whites, at room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup marshmallow cream


Directions
In a small pan over medium heat, warm the milk until it just begins to bubble around the edges. Turn off the heat and add 1 cup chocolate chips. Let sit for a few minutes to melt the chocolate, and then whisk to combine. Pour into the pie crust and put into the freezer until set, about 20 minutes.
Preheat the broiler to high.
In a large, clean glass or metal bowl, add the egg whites. Using an electric hand mixer, whisk the egg whites to get them frothy. With the mixer running, slowly beat in the sugar. Continue until they begin to form stiff peaks, 3 to 4 minutes. Beat in the vanilla and marshmallow cream. Spoon the mixture over the chocolate, making sure to cover all the way to the edges of the crust. Put on the middle rack of the oven and broil until the top is lightly browned, 2 to 3 minutes. Garnish with the remaining chocolate chips. Allow to cool for 10 minutes before slicing.
- See more at: http://www.foodnetwork.com/recipes/sandra-lee/smores-tart-recipe/index.html#sthash.Vl3Rs2o7.dpuf

Read more at: http://www.foodnetwork.com/recipes/sandra-lee/smores-tart-recipe/index.html?oc=linkback

No bake nutella cheesecake pie

I love nutella and i love cheesecake ! There is nothing better than these 2 things together. I will be making this soon ! This recipe comes from Cassie craves


1 1/2 cups Oreos or other chocolate cookies, crushed
5 tablespoons melted butter * Or if you want to cheat you can buy a premade oreo pie crust *

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.

New york-style cheescake mousse

Photo :Taste of home magazine

I love cheescake and mousse ! This sweet treat is amazingly good. I got it from my taste of home magazine.

* 1 package (8 ounces) cream cheese, softened
* 1/2 cup confectioners' sugar
* 1-1/2 teaspoons Spice Islands® pure vanilla extract
* 1/2 teaspoon grated lemon peel
* 3/4 cup heavy whipping cream, whipped
* 1/2 cup graham cracker crumbs
* 4 teaspoons sugar
* 2 tablespoons butter, melted
* Sliced fresh strawberries, optional

Directions

* In a large bowl, beat the cream cheese, confectioners' sugar, vanilla
* and lemon peel until fluffy. Fold in the whipped cream. Divide among
* 12 dessert dishes. Cover and refrigerate for at least 2 hours.
*
* Meanwhile, combine cracker crumbs and sugar in a small bowl; add
* butter and mix well. Press to a 1/4-in. thickness on an ungreased
* baking sheet. Bake at 375° for 10-12 minutes or until lightly
* browned. Cool completely.
*
* Just before serving, crumble graham cracker mixture; sprinkle over
* mousse. Top with strawberries if desired. Yield: 12 servings.

Mile high peanut butter pie

I cannot wait to make this pie ! I also got this recipe from food.com



1 graham cracker pie crust
1 (8 ounce) package softened cream cheese
1 (8 ounce) can sweetened condensed milk
1 cup peanut butter
1 cup Cool Whip


Beat cream cheese until softened, add in sweetened condensed milk. Beat until smooth. Add in the peanut butter, beat until thoroughly blended. Gently fold in the cool whip. Pour pie filling into your graham cracker crust. Refrigerate for at least 2 hours. May top with additional cool whip and chocolate shavings or chopped peanuts.

Read more: http://www.food.com/recipe/mile-high-peanut-butter-pie-254792#ixzz1dGxf64wU

Butterfinger Pie

I love butterfingers and this pie looks so yummy and so easy to make. I got the recipe from food.com

6 (2 1/8 ounce) butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker crust

Directions:

1
Mix first three ingredients together.
2
Put it in pie crust.
3
Chill.


Read more: http://www.food.com/recipe/butterfinger-pie-29478#ixzz1dGwPhiyw

Nestle tollhouse pie

Photo courtesy of nestle tollhouse

This pie is super yummy and easy to make ! It came from one of my tollhouse cook books.

1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)

PREHEAT oven to 325° F.

BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.

Coffee Pie

I have yet to try this pie out but i got it from a keebler ready made pie crust recipe card. I hope to make this soon !

1 chocolate pie crust (8-inch)
1 1/4 cups cold milk
2 tablespoons hazelnut flavor instant coffee
2 pkg. 4-serving white chocolate flavor instant pudding
8 oz. Cool Whip, divided

In a medium mixing bowl, whisk together milk and instant coffee; add pudding mix and 1/2 of the whipped topping. Beat until creamy and mixture becomes thick, about 1 minute. With a spatula, spread mixture in a prepared crust and top with the remaining whipped topping. Refrigerate until ready to serve.

Chocolate Chip Cookie Dough Pie

I got some new cookbooks for my birthday and this recipe really caught my eye. I will be making it soon !

18 oz tube of refrigerated chocolate chip cookie dough
2 8oz pkgs cream cheese softened
2 eggs
1/2 c sugar
5 1.4 oz heath or skor candy bars crushed

Press cookie dough into an ungreased 9" pie plate. In a lg mixing bowl beat the remaining ingredients and pour into pie plate. Bake,uncoveered at 325 for 30-35 mins refrigerate immediately until ready to serve

Peanut butter pie

This great pie recipe comes from the pioneer woman. It is a easy pie to make and tastes oh so yummy. I usually cheat and buy an already made oreo pie crust.


ngredients
FOR CRUST
25 whole Oreos
4 Tablespoons Butter, Melted
_____
PEANUT BUTTER FILLING:
1 cup Creamy Peanut Butter
1 package (8 Ounce) Softened Cream Cheese
1-¼ cup Powdered Sugar
1 package (8 Ounce) Cool Whip, Thawed
Preparation Instructions
Crust:
Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
Remove from oven and allow to cool completely.
Filling:
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Warning: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!

Pumpkin Chiffon Pie

I was watching Paulas best dishes on food network and they made this pis.It looked so good and it was simple to make. I will be making this for thanksgiving this year!

* 1 (9-inch) frozen deep-dish pie crust
* 32 jumbo marshmallows
* 1 cup pumpkin puree
* 1/2 teaspoon pumpkin pie spice
* 1/4 teaspoon salt
* 12-ounce container whipped topping
* Cinnamon, garnish

Directions

Bake the pie crust according to the package directions and allow it to cool.

In the top of a double boiler over low heat, combine the marshmallows and the pumpkin puree. , Stir constantly, with a heatproof spatula, until the marshmallows are melted. Take the pan off the heat and stir in the spice and salt.

When the mixture is completely cool, stir in half of the whipped topping. Pour the filling into the prepared pie crust. Top with the remaining whipped topping and garnish with cinnamon.

Pumpkin cream cheese pie

I am not a fan of plain ol pumpkin pie so this pie is a great alternative for me.

Graham Cracker Crust:

* 1 cup Graham Cracker Crumbs
* 1/4 cup Butter or Margarine

Pumpkin Cream Cheese Filling:

* 8 ounces Canned Pumpkin or Pumpkin Puree
* 12 ounces packaged Cream Cheese
* 2 Eggs
* 2 Egg Yolks
* 3/4 cups Sugar
* 1 1/2 tablespoons Flour
* 3/4 teaspoons grated Lemon Peel
* 3/4 teaspoons grated Orange Peel
* 1/2 teaspoon Vanilla Extract

Sour Cream Topping:

1 1/2 cups Sour Cream

2 tablespoons Sugar

1/2 teaspoon Vanilla Extract

Preparation Directions:

1. Melt butter.
2. In a bowl, use a fork to mix together graham cracker crumbs and butter.
3. Form graham cracker crust, using the back of a tablespoon to press the mixture into a 9 inch pie plate.
4. Pre-heat oven to 350 degrees.
5. Prepare Pumpkin Cream Cheese Filling- Combine all filling ingredients (see above) into a mixing bowl. Mix at medium speed until well blended and smooth.
6. Pour filling mixture into pie crust.
7. Bake 35 - 40 minutes, or until pie is firm.
8. Sour Cream Topping- Combine ingredients (see above) and mix well.
9. Spread topping over pie.
10. Bake an additional 10 minutes.
11. Let pie cool. Then, refrigerate overnight.

This great recipe comes from the pumpkinnook

Apple crisp

Nothing says fall like a warm piece of apple crisp topped with vanilla ice cream.

* 5 medium tart apples, peeled, cored, and sliced
* 1/3 cup firmly packed light brown sugar
* 1/3 cup granulated sugar
* 1/2 cup all-purpose flour
* 3/4 cup quick cooking oats
* 1/2 cup melted butter
* 1/3 cup water
* whipped cream or vanilla ice cream

Preparation:
Arrange sliced apples in a buttered 8-inch square baking dish. In a bowl, combine the sugars, flour, and oats; stir in melted butter. Spread mixture over the apples. Pour water evenly over top. Bake in a 375° oven for 30 minutes, until apples are tender and top is nicely browned. Serve warm or cooled with ice cream or whipped cream.
Serves 4.

Ritz cracker pie

3 large egg whites
1 tsp. vanilla
1 tsp. baking powder
3/4 cup sugar
2/3 cup semi-sweet chocolate chips
1 cup Ritz cracker crumbs (about 30 - 35 crackers)
1/2 cup chopped toasted pecans
1 cup whipping cream
2 T granulated sugar
1 tsp. vanilla
Garnish: More nuts or caramel sauce

Preheat oven to 350F and butter a 9-inch glass pie plate

Beat egg whites and vanilla to soft peaks. Combine baking powder and sugar and gradually add to egg whites, continually beating until peaks are stiff. Fold in chocolate chips, cracker crumbs and pecans. Spread this mixture across bottom of pie plate and bake for 25 minutes. Let cool completely.

Whip cream until soft peaks form. Add sugar and vanilla and beat to stiff peaks. Spread over cooled pie. Chill until ready to serve. Garnish with caramel sauce or more nuts.

Serves 6 - 8

recipe courtesy of cookie madness

Blueberry cream pie

I seen this recipe over at acozykitchen.com and it looked so yummy !

1 baked pie shell
½ cup whipping cream
3 tablespoons sugar, divided
8 oz cream cheese, softened
1 teaspoon vanilla extract
2 cups fresh blueberries

In a bowl, beat the whipping cream and 1 tablespoon of sugar until stiff peaks form.

In a larger bowl beat together the rest of the sugar, cream cheese and vanilla extract. Once everything is well combined and the cream cheese is smooth and creamy, slowly fold in the whipping cream. Once everything is combined gently fold in the blueberries.

Pour the filling into a prepared pie shell and chill for at least and hour to allow the pie to set up. Now try to stop yourself from eating the whole thing at once.

coconut cream pie

I love coconut cream pie and this recipe from kraft is so delicious.

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup BAKER'S ANGEL FLAKE Coconut, divided
1 HONEY MAID Graham Pie Crust (6 oz.)

BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.

REFRIGERATE 4 hours or until set. Meanwhile toast remaining coconut, if desired.

TOP pie with remaining COOL WHIP and coconut.

Strawberry Cheesecake Mousse Pie

I seen this recipe on siggyspice and thought it sounded very yummy ! I will be making this in the near future .



* 1 block cream cheese (8 ounces) at room temperature
* 1 box strawberry jello, divided
* 2/3 cup plus 2 TBSP sugar, divided
* 5 LARGE strawberries
* 4 - 8 ounces Cool Whip, depending on taste and consistency you like
* 1 premade graham cracker pie crust

Start by slicing 5 strawberries in a bowl and sprinkle 2 TBSP sugar and 1 tsp strawberry jello powder over top. Stir to coat. Set aside.
In a medium bowl, cream together cream cheese, 1 TBSP strawberry jello, 2/3 cup sugar. Beat until fluffy.
With a fork, mash the five strawberries that were macerating. Pour into cream cheese mixture. Beat with mixer until well combined. Gently fold in Cool Whip. Place in a premade graham cracker pie crust and refigerate for 2 hours.

Pineapple sour cream pie

If you love pineapple and sour cream you will love this pie. It is a quick and easy pie to throw together.

1 pre-made graham cracker crust
1 16 oz. sour cream (regular or fat free)
1 large package instant vanilla Jell-O pudding
1 16 oz. can crushed pineapple (drained of liquid)
1 tub of cool whip- thawed ( I make my own whip cream and put it on the pie)

In bowl, blend sour cream and package of instant pudding mix (just the pudding mix, no milk). Once blended, add and blend in the drained crushed pineapple.

Place mixture in graham cracker crust and refrigerate for at least 2 or more hours before serving.Top with cool whip before serving.

Ultimate chocolate pie

This is a quick and easy pie and it is so delicious!

1 8 oz hersheys with almonds candy bar - use only hersheys
1 1/2 cups whipping cream
1 10 oz bag marshmallows
1 graham cracker crust
whip cream on top - I like to make my own whip cream

Break candy bar into saucepan. Add 1 cup whipping cream and marshmallows. Cook on medium heat until melted stirring constantly. Remove from heat.Add the rest of the whipping cream. Mix well and pour into pie shell. refrigerate for 24 hours. top with whip cream before serving.

Tara's deep dish taco pie

I have seen tons of taco pie recipes online and none of them really caught my eye.So i created one on my own that suits my liking.

1 1/2 pounds ground beef browned and drained
1 pkg taco seasoning
1/2 cup taco sauce
1 pkg shredded cheese - I used mexican blend
1 can olives sliced
4 green onions diced
2 tubes crescent rolls - I used pillsbury cuz the generic brands are hard to work with
Nacho cheese doritos - Crunch enough up to cover top of pie.
Sour cream,Salsa and Cilantro to garnish each piece with.

Preheat oven to 350
In a lg skillet brown and drain the ground beef. Add the taco seasoning to it and set meat aside. Spray a 9X13 glass baking dish with pam.Open the crescent rolls and press one pkg into the bottom of the pan.Push the crescent roll seams together. Take the other pkg and press up enough dough to go up all sides of the pan. Spoon in the taco meat on top of the bottom layer then drizzle the taco sauce over the meat.Top with the olives,green onions and shredded cheese. Very last crunch up the doritos and that is the top layer. Bake for 30 mins. Cut into squares and top with sour cream,salsa and cilantro. Or what ever other toppings you desire to add.

Triple layer lemon pie

Lately i have been a fan of lemon pies and such. I came across this recipe online and it sounded so yummy. I will be trying it out soon.

Ingredients
2 c cold milk
2 pkg ( 4-serving size each) Jello lemon flavor instant pudding&pie filling
1 Tbsp lemon juice, fresh
1 honey graham pie crust (6 ounces)
1 tub (8 ounces) cool whip whipped topping, thawed, divided
2 1/2 c jet- puffed miniature marshmallows, divided
2 Tbsp cold milk


Directions
1
Pour 2 cups milk into large bowl. Add dry puddling mixes and juice. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
2
Spread 1 1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust. Place 2 cups of the marshmallows in large microwaveable bowl. Add 2 tablespoons milk; stir. Microwave on high 1 1/2 minutes or until marshmallows are completely melted, stirring after 1 minute. Stir until well blended. Refrigerate 15 minutes or until cooled. Gently stir in whipped topping; spread over the pudding mixture.
3
Refrigerate 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in refrigerator Make 8 servings, 1 slice each.