Rhubarb Cheese Pie Recipe

8 Servings / Prep: 35 min. Bake: 25 min. + chilling

Ingredients:

• Pastry for single-crust pie (9 inches)
• 4-1/2 teaspoons all-purpose flour
• 1 tablespoon cornstarch
• 1 cup sugar, divided
• 1/2 cup water
• 3 cups sliced fresh or frozen rhubarb
• 1 teaspoon vanilla extract, divided
• 12 ounces cream cheese, softened
• 2 eggs, lightly beaten
• 1 egg yolk

Directions:

1. Line a 9-in. pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a small saucepan, combine the flour, cornstarch and 1/2 cup sugar. Add water and rhubarb; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 teaspoon vanilla. Transfer to prepared pastry.
3. In a small bowl, beat the cream cheese and remaining sugar and vanilla until smooth. Add eggs and egg yolk; beat on low speed just until combined. Spread over top of pie.
4. Cover edges with foil. Bake at 325 degrees F for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours before serving. Yield: 8 servings.

Editor’s Note: If using frozen rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts: 1 slice equals 410 calories, 24 g fat (13 g saturated fat), 130 mg cholesterol, 246 mg sodium, 43 g carbohydrate, 1 g fiber, 7 g protein.

Peanut Butter Brownie Pie

Recipe from Pillsbury

Ingredients:

• 1 refrigerated pie crust, softened as directed on box (or homemade if you prefer)
• 1 box (15.5 ounces) brownie mix
• 1/4 cup peanut butter chips
• 1/3 cup canola oil
• 3 tablespoons water
• 1 egg
• 1 package (8 ounce) cream cheese, softened (low fat version is fine)
• 1/2 cup creamy peanut butter
• 1 cup powdered sugar
• 1 container (8 ounce) frozen whipped topping, thawed

Method:

1. Heat oven to 350 degrees F. Unroll pie crust; place in un-greased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
2. In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
3. Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
4. In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.

Chocolate Banana Cream Pie

Makes one 9-inch pie

Ingredients:

For Pie Crust

• 1 cup plain all purpose flour
• 4 oz (1 stick) unsalted butter, chilled
• 1/4 cup water
• 1/4 teaspoon salt

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• 1/4 cup cocoa powder
• 1/4 cup sugar

For Filling:

• 3/4 cups sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups whole milk
• 3 egg yolks
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1/4 cup semi-sweet chocolate chips

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• 2 medium bananas, sliced

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• 1 cup heavy cream
• 3 tablespoons sugar
• 1/2 teaspoon vanilla

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• Chocolate curls, for garnish (optional)

Directions:

1. Prepare pie crust according to the technique outlined here, adding in cocoa powder and sugar. Roll out and gently press into a 9” pie pan. Place pan and crust in the freezer for at least 10 minutes prior to baking (or while your own is preheating).
2. Line crust with foil or parchment paper and fill full with pie weights or dried beans. Bake at 350 degrees for 20 minutes. Remove from oven and carefully remove weights and lining. Bake an additional 10-15 minutes until set. Allow to cool completely.
3. In a medium saucepan, mix sugar, flour and salt. Stir in 1 cup of milk, mix until smooth, and bring to a boil over medium heat, stirring constantly. Continue to stir until smooth and thickened, about 2 minutes, then remove from heat.
4. Beat the egg yolks with the remaining cup of milk. Temper the egg mixture with a small amount of the slightly cooled milk mixture then blend this into the larger saucepan with the cooling milk mixture.
5. Return saucepan to the heat and bring to a boil again, stirring constantly, lower heat and simmer until mixture is the consistency of thick pudding, about 1 minute.
6. Remove from the heat and quickly stir in butter and vanilla. Transfer half of the filling mixture to a small bowl and set aside. Add chocolate chips to remaining filling and stir until melted and smooth.
7. Allow fillings to cool for 5 minutes, then pour plain filling into cooled pie shell. Arrange a single layer of banana slices on top of the filling. Pour chocolate filling on top. Refrigerate until completely cooled.
8. Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Gently spread whipped cream on top of cooled filling, smoothing top into a slight dome. Garnish with chocolate curls if desired.

Chocolate-Espresso Cream Pie

Prep: 40 mins / Total: 8 hr

Ingredients:

For Crust

• 1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Navisco Famous Chocolate Wafers)
• 5 tablespoons unsalted butter, melted
• 1/4 cup sugar

For Filling

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1 1/2 tablespoons instant espresso powder
• 1/2 teaspoon salt
• 4 large egg yolks
• 3 cups whole milk
• 5 ounces unsweetened chocolate, melted
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla

For Topping

• 3/4 cup chilled heavy cream
• 1 tablespoon instant espresso powder
• 1 tablespoon sugar

Directions:

Make Crust:

1. Put oven rack in middle position and preheat oven to 350 degrees F.
2. Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.

Make Filling:

1. Whisk together sugar, cornstarch, espresso powder, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick). Remove from heat, then whisk in chocolates, butter, and vanilla. Spoon filling into crust and chill pie, loosely covered, at least 6 hours. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.

Make Topping:

1. Just before serving, beat cream with espresso powder and sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.

About this Recipe:

A silky chocolate icebox pie is a perfect finish after heavy holiday meals. The espresso powder lends flavor and keeps things from getting too sweet.

Apple Pie Smoothie

Yield: about 3 1/2 cups, 1-2 servings.

The chia seed helps to thicken the smoothie and give a nice texture. If you do not have it, substitute with ground flax seed, or omit entirely and just add slightly less water.

Ingredients:

• 1 apple
• 2 small carrots
• 1 small zucchini
• juice of 1 small lemon
• 8-10 drops stevia liquid (plain or English Toffee flavor), to taste
• optional: 1-2 tbsp natural sweetener such as honey, maple syrup, agave nectar, yacon syrup, etc…
• cinnamon, to taste
• 1 tbsp sesame tahini (or other seed/ nut butter)
• 1 tbsp finely ground chia seed
• water

Directions:

1. Coarsely chop the apple, carrot, and zucchini and place in blender with remaining ingredients and about 1/2-1 cup of water. Blend on high until totally smooth, adding more water as necessary.
2. Serve with a dusting of cinnamon and a slice of apple.

Apple Pie Pumpkin Cake

Serves 8 to 10

Ingredients:

• 3 tablespoons plus 1/2 cup butter, divided
• 4 large apples, peeled, cored and thinly sliced
• 2 tablespoons honey
• 2 teaspoons ground cinnamon
• 1 1/2 cup flour
• 3/4 cups brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon baking soda
• 3/4 cups pumpkin puree
• 1/3 cup sour cream
• 2 large eggs
• 1/2 cup raisins, steeped in boiling water & well drained

Method:

1. Butter and flour a 9-inch-deep springform pan. Heat oven to 350 degrees F. Dice 1/2 cup of butter, and let it come to room temperature.
2. In a large saute pan, melt the remaining 3 tablespoons of the butter, then saute the apples over medium-high heat until softened and golden, about 5 minutes. Stir the honey and 1 teaspoon of the cinnamon into the apples and cook until the liquids are thick and bubbly.
3. In a stand mixer, combine the flour, brown sugar, salt and the remaining spices and mix. Toss in the diced butter and mix until the butter is broken into pea-sized pieces. Reserve 2/3 cup of the mixture for the streusel topping. Add the baking soda to the mixing bowl and mix; then add the pumpkin, sour cream, and eggs, beating until smooth. Stir in the raisins. Scrape the batter into the prepared pan.
4. Spread the sauteed apples over the batter, then sprinkle the streusel on top. Bake for 40 to 50 minutes, until a skewer inserted into the center of the cake comes out with no batter clinging to it. May be served warm or cooled to room temperature. Best served the same day.

Cran-Raspberry Pie Recipe

6-8 Servings / Prep: 15 min. Bake: 50 min. + cooling

Ingredients:

• 2 cups chopped fresh or frozen cranberries
• 5 cups fresh or frozen unsweetened raspberries, thawed
• 1/2 teaspoon almond extract
• 1 to 1-1/4 cups sugar
• 1/4 cup quick-cooking tapioca
• 1/4 teaspoon salt
• Pastry for double-crust pie (9 inches)

Directions:

1. In a large bowl, combine the cranberries, raspberries and extract. Combine the sugar, tapioca and salt. Add to fruit mixture, toss gently to coat. Let stand for 15-20 minutes.
2. Line pie plate with bottom pastry; trim to 1 in. beyond the edge or plate. Add filling. Roll out remaining pastry; make a lettice crust. Trim, seal and flute edges. Cover edges loosely with foil.
3. Bake at 375 degrees for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Perfect Apple Pie Recipe

8 Servings / Prep Time: 30 min. Total Time: 3 hours

Ingredients: 

Crust:

• 1 box Pillsbury refrigerated pie crust, softened as directed on box

Filling:

• 6 cups thinly sliced, peeled apples (6 medium)
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 teaspoon lemon juice

Directions:

1. Heat oven to 425 degrees F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top cust.
3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving. Yield: 8 servings.

Nutrition Facts: 1 Serving: Calories 230 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 200mg; Total Carbohydrate 43g (Dietary Fiber 1g, Sugars 27g); Protein 1g 

Percent Daily Value*: Vitamin A 0%; Vitamin C 4%; Calcium 0%; Iron 0% 
Exchanges: 1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat CarbohydrateChoices: 3

Key Lime Pie for Beginners

So simple and so delicious! Close your eyes and you’ll think you are in the Florida Keys.

Ingredients:

Filling: 

• 3 large Eggland’s Best egg yolks
• 1 (14-ounce) can Sweetened Condensed Milk
• 2 teaspoons grated Lime Rind
• 1/2 cup freshly squeezed Lime Juice
• 1/2 cup Milk
• 1 prepared 9-inch Graham Cracker Crust

Meringue:

• 5 large Eggland’s Best egg whites
• 6 tablespoons Sugar
• 1/2 teaspoon Cornstarch
• Pinch Salt

Vegetarian

Ready in 1 hour

Preparation:

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk together the egg yolks and condensed milk. Stir in the lime zest, lime juice, and milk. Pour the filling into the crust and bake about 30 minutes or until firm. Remove pie from oven.
3. Meanwhile, in a medium bowl beat the egg whites until soft peaks form.
4. In a second bowl, stir together the sugar, cornstarch, and salt. Add the sugar mixture, a little at a time, to the egg whites, beating between additions. Continue to beat until the sugar dissolves.
5. Spoon the meringue over the hot pie filling. Bake for 10 to 12 minutes until it has a honey golden color. Serve pie warm or at room temperature. Enjoy!

Notes and Suggestions

Make sure you use a metal or glass bowl to beat egg whites. Plastic will ruin the eggs whites and they won’t whip.

Yield

Makes 12 servings

Nutrition Facts:

1 serving: Calories 260; Fat 9g (32.1% calories from fat); Protein 6g; Carbohydrate 39g; Dietary Fiber trace; Cholesterol 66mg; Sodium 186mg.