Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie
(from Nestle)

• 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.) semi-sweet chocolate chips
• 1 cup chopped nuts (optional)
• Sweetened whipped cream or ice cream  (optional)
• Directions:

1. Preheat oven to 325° F. 
2. 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. 
3. 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. 

This is a rich, delicious pie!  The only thing is I have made this pie twice and the consistency after baking seems a little undone.  I'm not sure if adding a little more flour would help, or if this is just how it is going to be.  it is a pie after all, so it's not supposed to be crumbly.  But just be aware of that going into this.  It is so good I'll make it again!

If you ever get the chance..

Rhubarb Pie


2 1/2 c. sliced rhubarb
1 1/2  c. sugar
1/4 c. flour
2 beaten eggs
2 tsp lemon juice

Pour into prepared pie crust.  Dot with butter.   Place crust on top, sprinkle sugar, cut a few slits.  Bake at 400 for 10 minutes, then reduce heat to 350 for 30 minutes.



Easy Pie Crust
(from allrecipes.com)

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup shortening
• 6 tablespoons cold water

1. Mix flour and salt in a large bowl. Cut in shortening with a pastry blender until mixture is completely blended and appears crumbly.
2. Mix in water, 1 tablespoon at a time, by lightly tossing with a fork. Add only enough water to form mixture into a ball. The dough will be sticky and tough if to much water is added, and it will crack and tear when rolled if too little is added.
3. Divide the dough into 2 balls, and roll each out into a circle 1 inch larger than the inverted pie plate.
4. Follow these directions for a filled pie. Fold one circle of dough in half, and gently lift. Place into pie plate and unfold. Add filling to pie plate. Fold second circle of dough in half. Gently place over filling, and unfold. With a table knife, cut off excess crust evenly so that 1/2 to 1 inch extends beyond the edge of the pie plate. Fold under the excess dough so that it is even with the edge of the pie plate. Flute the edge of the crust. Cut slits in top crust for steam to escape.
5. Follow these directions for 2 prebaked pie shells. Fold circle of dough in half, and gently lift. Place into pie plate and unfold. Either prick the entire surface of dough with a fork, or weight the bottom of the crust with pie weights while baking. Pie weights can be uncooked rice, dried beans, small clean pebbles, or small balls sold as pie weights.

Fruit Turnovers- a quick and easy one

Fruit Turnovers

• 8 ounces cream cheese
• 1 cup butter
• 2 cups flour
• 1 can pie filling
• 2 T. butter
• 1 1/2 T. milk
• 1 1/2 c. powdered sugar

1. Cream together cream cheese and butter.  Cut in the flour with a fork. 
2. Form dough into a ball, and on floured surface roll out circles 5 inches in diameter.
3. Fill with a tablespoon of pie filling in the middle, leaving the edges clean.  Fold edge over and pinch edges, crimping with a fork.
4. Bake on a greased pan at 375 for 20-25 minutes.

For glaze:
Combine sugar, butter, and then milk.  Drizzle on pastries when warm.

This recipe comes from my sister in law Laura, I think.  These are so easy to make, and they look so nice.  Great for a shower or occasion.  The cream cheese in the crust also adds a little rich flavor.  Seriously- these took me about 15 minutes to make.  So if you ever have some leftover pie filling you need to use, or a quick treat you want to make, these are great!

Death by living- Chocolate Velvet Pie

Chocolate Velvet Pie
(from Sugar Daisy Bakery)


1 8" prepared chocolate crumb crust
1¾ c. milk chocolate chips
1 pkg (8oz) cream cheese, softened
1 tsp vanilla
1 c. Heavy Whipping Cream
Sweetened Whip Cream (optional)
Chocolate Curls (optional)

Microwave chocolate chips in a microwave safe bowl on medium-high heat for 1 minute. Stir. If needed microwave 10 -15 seconds more, or just until melted. Cool to room temperature.
Beat melted chocolate, cream cheese and vanilla in a large mixing bowl until light in color. Fold in whipped cream. Spoon into crust. Refrigerate for 2 hours or until firm. Top with sweetened whip cream and chocolate curls.
Chocolate curls: carefully draw a vegetable peeler across edge of a chocolate bar.


When I say "death by living" it's because once you put all those ingredients together, especially that heavy whipping cream, you know you are in for a treat!  This pie is like eating really good quality chocolate truffles in cold form!  With an oreo crust as a bonus!  So eat small portions, and enjoy!  

Another chocolatey fast summer dessert

Cookies and Cream Pudding Pie
(from Kraft.com, as well as beautiful pic)

• 26 Oreo cookies
• 1 1/2 cups cold milk
• 1 cup vanilla ice cream, softened
• 1 pkg. (4-serving size) chocolate instant pudding 1 cup thawed whipped topping
  

1. Arrange cookies on bottom and up side of 9-inch pie plate. (Cookies should cover plate evenly.)
2. Pour milk into medium bowl. Add ice cream. Beat with wire whisk until well blended. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 3 min.; pour into prepared pie plate.
3. Refrigerate several hours or until set. To decorate, spoon whipped topping into resealable sandwich bag. Squeeze extra air out of bag; close tightly. Snip a small corner off bottom of bag with scissors. Squeeze bag gently to make design. Refrigerate until ready to serve. Store leftover pie in refrigerator.

I thought I posted this recipe already, since I've made it a few years now and it is always a sure hit. Maybe it's on here but I just can't find it. Anyway, kids love this! Adults too, especially if you are pudding fans. The ice cream is a nice touch.

Fastest Chocolate Frozen Pie...

Symphony Pie
(from mysisterscucina.blogspot.com)

• 1 huge Symphony bar (I used milk chocolate)
• 1/4 c. water
• 8 oz. whipped topping
• 1 pie crust; oreo, graham or shortbread
  

1. Break up bar into chunks and add water. Microwave 45 seconds.
2. Stir until everything is melted. Cool for a few minutes.
3. Add whipped topping and stir until chocolate is incorporated fully.
   
4. Pour into pie crust, cover and freeze until firm.
   

This is ridiculously fast and easy! It tastes like a frosty pie. Mmm....

How can you go wrong?

Grasshopper Pie

• 1 store bought oreo pie shell (or make one at home)
• 1/2 gallon mint chocolate chip ice cream
• cool whip
• caramel (optional)
• hot fudge sauce
• coursely crushed oreo cookies (optional)
  

1. On the bottom of the pie shell, drizzle caramel and hot fudge sauce.
   
2. Soften ice cream, and scoop into the pie shell until 3/4 of the way full.
   
3. Top with cool whip and top that with the oreo cookies.
   
4. Drizzle more caramel and hot fudge sauce and put back in the freezer to firm up.
   

This is a great dessert. You really can do whatever you want with it; do a different ice cream, crush chocolate chip cookies for the crust, whatever you like. I like to make it in a cake pan so there is more room to work with. I also like making my own crust from crushed oreos and a little butter.
Let it soften before serving for optimal taste. Mmmmmm..

Another great variation: bake a chocolate cake mix using a cookie sheet. Follow all instructions on box, but only cook it for about 15-18 minutes. After cool, top with fudge sauce and then scoop out softened ice cream (about 10 cups ice cream). We like mint choco chip or strawberry. Cover that with whipped cream and freeze. This is another easy winner that feeds 20-30, depending on how many you need, how tall you stack ice cream.

Summer dessert

Pink Lemonade Pie
(adapted from kraft.com)

• 6 oz. frozen Pink Lemonade concentrate, thawed
• 1 tub (8 oz) Cool Whip
• 2 cups vanilla ice cream (can be low-fat), softened
• 1 graham cracker pie crust
• few drops red food coloring (makes it look better!)
  

1. Mix ice cream and concentrate with a mixture until smooth.
2. Fold in cool whip and food coloring.
   
3. Pour into pie crust.
4. Freeze until firm.

The perfect tart summer treat. Easy to make and good!

A great variation:

1 can raspberry lemonade concentrate
2 cups raspberry sherbet (Walmart brand is great)
8 oz cool whip (lite)
2 graham cracker crusts, or 1 13x9 pan with crushed graham crackers and 1/4 cup melted butter mixed in

Mix concentrate with sherbet in mixer or stir until well-blended. Fold in whipped topping. Pour in graham cracker crust. Freeze! Take out to thaw 10 minutes before serving. So good!

Bring on the strawberries!

Strawberry Shortbread Pie


3/4 cup boiling water

1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin

3/4 cup cold water

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1-1/2 cups thawed COOL WHIP Whipped Topping

1 cup chopped strawberries (try using 1 1/2 cups)

1 NILLA Pie Crust (6 oz.)

1. STIR boiling water into dry gelatin in medium bowl at least 2 minutes until completely dissolved. Add cold water; stir. Beat cream cheese in large bowl with wire whisk until creamy. Gradually add gelatin, beating until well blended. Place bowl of gelatin into larger bowl of ice and water. Let stand 5 minutes or until thickened (consistency of unbeaten egg whites), stirring occasionally.
2. ADD whipped topping; beat with wire whisk until well blended. Stir in strawberries. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.
3. SPOON into crust. Refrigerate 3 hours or until firm. Garnish with additional whipped topping and strawberry halves just before serving, if desired.

www.kraft.com
Mine didn't look as pretty as the one from Kraft, so I stole their picture. The setting of the jello takes way longer than 5 minutes! Try 20. I put mine in the freezer instead of the silly ice water bath to speed things up.