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Meyer Lemon Pie (No Bake and 2 ingredients)

March 5, 2013 by

It’s true. You can take 2 ingredients and make a fabulous pie. Well, technically, with the graham cracker crust it’s 3 ingredients, but seriously, this is so easy and delicious.

This is an easy pie that would make a great addition to Easter dinner too.

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Meyer Lemon Pie (No Bake and 2 ingredients)

Ingredients

  • 1/2 cup fresh Meyer Lemon juice (can also use regular lemon juice)
  • 1 can sweetened condensed milk (I use fat free)
  • 1 graham cracker crust or 6 mini crusts

Instructions

  1. Squeeze lemon juice (through a strainer to catch the seeds) until you have 1/2 cup.
  2. Pour into a bowl with 1 can sweetened condensed milk.
  3. Mix to combine.
  4. Place lemon/milk filling into pie crust.
  5. Refrigerate until cooled & thickened.
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I made mini pies for portion control purposes! The filling is a sweet and tart, creamy, custard-y type and can be topped with meringue or whipped topping.  I prefer mine plain, but my mom always adds meringue (which I don’t like and when I was young, would always take it off and it would drive her bonkers :-) What are kids for?!)

With Meyer Lemons in season, it’s a great time to whip one of these pies up. It takes no time at all, and the burst of citrus is exactly the thing for breaking through those winter doldrums!  (For lots more citrus recipes, check out the recent Ingredient Spotlight: Citrus)

 For more recipes by KimM – check out her Blog, Facebook, Twitter, & Pinterest

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Cranberry Fudge Pie

December 5, 2012 by

Think chocolate covered cranberries in pie form! I found this recipe on the King Arthur Flour website, and I knew I had to try it.

The rich color of the cranberries makes a gorgeous presentation for the holidays!  (and it would have been nice if I had remembered to take a picture before we starting hacking into it!)  My family enjoyed this over Thanksgiving, and I feel sure it will make another appearance very soon.   [Read more...]

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10 Easy Pie Recipes (plus 2 crust recipes)

November 6, 2012 by

Thanksgiving is coming and that means pie.  Although pumpkin is my favorite and I love pecan too, those aren’t the only kinds of pie that can be served at this time of year.

Here are a 10 easy pie recipes and a couple of crust recipes too.

Caramel Apple Pie is a delicious take on original apple pie.  The brown sugar creates a caramel-like filling.  This is a very easy pie to make.

Kentucky Nut Pie for the Derby isn’t just for the first Saturday in May.  Here in Kentucky, this chocolatey pie gets served year round.

Make the kids (and adults) happy with this sweet pie version of smores.

This coconut pie is delicious served with warm rum sauce.  It’s super easy too, since there’s no crust to make.  The pie makes it’s own crust.

This No-Bake Peanut Butter Fluff Pie is a perfect make-ahead and freeze dessert.  If you want to get it done early, this is the recipe for you.  If you’d like a from-scratch version, try Black Bottom Peanut Butter Pie.  It’s delicious, but it is time consuming to make.

 

We like our peanut butter around here.  This Peanut Butter Brownie Pie has a sugar free option for friends and family watching their sugar.

Here’s another no bake pie, this time Cappuccino Pie.  This one can be frozen too.

Another make-ahead pie that is stored in the freezer.  These are great for dealing with leftovers too, because if you have any left, there’s no need to eat it right away.  Coffee Toffee Ice Cream Pie with a Ribbon of Fudge is one of my favorites.

Fruit pies are always a hit, especially if you serve them ala mode.  This recipe is for Peach and Blackberry Pie, but you can make it all blackberry or other berries instead.

Finally, here’s my recipe for Spicy Pumpkin Pie.  This is one of the first posts I ever wrote, so you can see how I’ve grown as a blogger by checking out this one.  The recipe is fantastic, even if the photos and writing are not.

And now for the crusts!

This recipe for Chocolate Graham Cracker Crust also works for regular grahams.

And another of my first posts, how to make homemade pie crust.  The photos aren’t the greatest, but you can see step-by-step how to make a pie crust.  This is a very easy recipe to make.

What’s your favorite kind of pie?

 

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Peanut Butter Brownie Pie (with Sugar Free Option)

November 1, 2012 by

Recently, I had a big family gathering to go to at my Grandmother’s house. She asked if I would bring dessert. My response, of course, was ‘I’ll bring two!” (which turned into 3….any excuse to bake!) The one I wanted to share today was definitely the most popular, based on how quickly it disappeared!

If you follow me over at my blog, Mo’Betta, you probably know that my husband has Type II diabetes. He is currently diet controlled, but that often means foregoing dessert. (He follows a low carb diet.) Also, my grannie was just told that she has “the sugar”….which in Southern grandma speak means she has also developed Type II diabetes. So, I wanted to have a dessert that she and my husband could enjoy. After discovering this recipe from Kraft, I knew I could easily substitute the ingredients to make this a very low sugar dessert.  I’m going to post both options.

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Peanut Butter Brownie Pie (with low sugar option)

Ingredients

  • 1 pkg. brownie mix (8x8 size) *I used Pillsbury Sugar Free Brownie Mix
  • 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding *I used sugar free/fat free pudding
  • 1-1/2 cups cold (skim) milk
  • 1/2 cup smooth Peanut Butter, divided *I used Smart Balance
  • 1 cup thawed Cool Whip Whipped Topping *I used sugar free Cool Whip

Instructions

  1. Prepare brownie batter as directed on package; pour into 9-inch pie plate sprayed with cooking spray. Bake 30 min. or as directed. Cool completely. Scoop out center, leaving a 1/2-inch-thick rim around edge and thin layer of brownie on bottom. Reserve removed pieces.
  2. Beat pudding mix and milk with whisk for 2 min. Add 1/3 cup peanut butter; mix well. Stir in Cool Whip. Spoon into crust; top with reserved brownie pieces. **I did not read the directions well, and used the entire container of Cool Whip. The pie was nice and rounded and tasted delicious. So it is a boo-boo I will repeat ;)
  3. Microwave remaining peanut butter in microwaveable bowl on HIGH 1 min.; stir. Drizzle over pie. Refrigerate 2 hours or until pie is firm.
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My family really enjoyed this pie (those that actually got a piece!)  Next time I will know to make 2!  It is not completely sugar free…as the milk contains natural sugars and the peanut butter has a little added sugar.  However, it was pretty low.  I didn’t calculate the nutritional stats, and they will vary depending on the products you use.  The nice thing about this pie was that everyone who tried it loved it, diabetic or not!

Kim of Mo’Betta – 40 year old married mama of  3 – ages 11, 9, and 4.  I started blogging as a way to journal my adventures in the kitchen as I learned to cook and to meet the needs of my food allergic son (nuts & eggs), diabetic husband, or my waistline! And don’t even get me started on how picky my kids’ taste buds are…

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Coconut Pie with Rum Sauce – Weeknight Easy and Guest Worthy (and a Live Chat)

August 21, 2012 by

You are not going to believe how easy this dessert is.  To make the pie, you just mix all the ingredients together in a bowl, then pour into a pie pan and bake.

That’s it!  If you can mix, you can make.

The Rum Sauce only requires stirring and 1 minute of boiling.  I used rum extract, because I didn’t want to buy a whole bottle of real rum for one dessert.

I made this one night after dinner and invited our neighbors to come eat it with us.  We sat on the back porch and talked while the kids played.  Every time we do something spontaneous and neighborly like this, I wonder why we don’t do it more often.

Make this dessert and invite friends to share it with you.  You’ll be glad you did.  So will they.

Here’s what you’ll need:  [Read more...]

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No-Bake Cappuccino Pie

July 19, 2012 by

Remember the No-Bake Peanut Butter Fluff Pie?  This one is like that one, except instead of peanut butter, it has mocha cappuccino spread in it.

I love that this pie can be made ahead of time and put in the freezer.  Perfect for company and hot weather.  Double perfect if those two things come at the same time.

Here’s what you’ll need:  [Read more...]

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Coffee Toffee Ice Cream Pie with a Ribbon of Fudge

May 31, 2012 by

As far as I’m concerned, coffee ice cream with hot fudge is the best dessert in the world.  It’s my favorite of favorites.

So when I was asked to try Häagen-Dazs® and I got to choose my own flavor, I jumped at the chance.  Have I ever mentioned how much I love ice cream?

Of course, I chose coffee ice cream.  I thought about posting a photo of a big bowl of Häagen-Dazs® with hot fudge, because that is how I like to eat it best.  But, then a friend told me about a pie she once had.  The pie had coffee ice cream, rich fudge, toffee pieces and a chocolate crust.  Holy ice cream scoops!

This pie is impressive, perfect for serving to company.  It’s no-bake, easy to assemble and you can make it ahead of time because it gets kept in the freezer until you’re ready to eat.

Here’s what you’ll need:  [Read more...]

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Peanut Butter Fluff Pie – a Freezer Friendly Recipe

May 29, 2012 by

Last week, I told you I had two new pie recipes for you.  Both have a chocolate graham cracker crust.  And both are fantastic, especially for summer.

This Peanut Butter Fluff Pie is easy to make and there are two ways to serve it – cold or frozen!

The filling has a perfect peanut butter flavor.  It’s not too rich or too sweet.  Placed in the refrigerator, the consistency is that of a thick, fluffy pudding.  When the pie is frozen, it’s still soft enough to serve straight from the freezer.  It’s a great dessert to make ahead of time so you have it when you need it.

The key ingredient is COOL WHIP whipped topping.  I found the recipe in an old church cookbook.  There were actually three recipes for the pie, each a little different.  I took the best of all of them to make this version.

Here’s what you’ll need:  [Read more...]

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Black Bottom Peanut Butter Chiffon Pie

March 27, 2012 by

You know the phrase “easy as pie”?

I’m not going to lie to you.  This pie was not really easy.  It’s not exactly hard either, there are just so many steps to it.  And so many dirty bowls and pans to wash too.

But it is so worth it all!  The deep chocolate bottom layer and fluffy peanut butter layer are meant for each other.  If you’re looking for a special occasion dessert (Easter, maybe?) this is it.

I combined two different recipes to create this pie.  Both recipes were in an old church cookbook and both used a similar way of cooking the custard from scratch.  However, one recipe called for using heavy whipping cream and the other called for Cool Whip.

It seemed a shame to use Cool Whip after making the rest from scratch, but I didn’t have any whipping cream and I didn’t want to go buy any.  Also, the Cool Whip saved me from dirtying yet another bowl to beat the cream.

Trust me, by that point I was very happy that Cool Whip was handy to save a step!

Here’s what you’ll need:  [Read more...]

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Caramel Apple Pie

October 28, 2010 by

Thanksgiving means pie.  This apple pie fits right in with the required pumpkin and pecan pies.  Using brown sugar instead of white makes the filling rich, dark and caramely.

The recipe comes from a small cookbook my Aunt Gerry put together years ago.  I bet if she’d had computers and internet, she would have had a food blog! [Read more...]

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