Pies/Cobblers

Coffee Pie

1/4 cup hot fudge ice cream topping, warmed
1 chocolate crumb crust (9 inches)
3 cups coffee ice cream, softened
1 package (5.9 ounces) instant chocolate pudding mix
1/2 cup cold strong brewed coffee
1/4 cup cold milk
1-3/4 cups whipped topping
1 cup marshmallow creme
1/4 cup miniature semisweet chocolate chips

Spread ice cream topping into crust. In a large bowl, beat the ice cream, pudding mix, coffee and milk until blended; spoon into crust.

In another bowl, combine the whipped topping and marshmallow creme; spread over top. Sprinkle with chocolate chips. Cover and freeze until firm. Makes 8 servings.

Lattice-Topped Blueberry Pie

Crust:
1 1/2 cups all-purpose flour, divided
1/2 cup ice water
1 1/2 teaspoons sugar
1/4 teaspoon salt
4 1/2 tablespoons vegetable shortening
Cooking spray

Filling:
1 cup sugar, divided
3 1/2 tablespoons cornstarch
1/8 teaspoon salt
6 cups fresh blueberries
1 1/2 tablespoons butter or stick margarine, melted
3/4 teaspoon vanilla extract

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 1/4 cups flour, 1 1/2 teaspoons sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist.

Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both portions of dough 10 minutes. Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap.

To prepare the filling, combine 3/4 cup plus 3 tablespoons sugar, cornstarch, and 1/8 teaspoon salt in a bowl, and sprinkle over blueberries. Toss gently. Stir in butter and vanilla. Spoon blueberry mixture into crust.

Preheat oven to 375°. Remove top sheet of plastic wrap from remaining dough. Cut dough into 6 (1 1/2-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap; arrange in a lattice design over blueberry mixture. Seal dough strips to edge of crust. Place pie on a baking sheet covered with foil. Sprinkle lattice with 1 tablespoon sugar. Bake at 375° for 1 hour and 15 minutes or until crust is browned and filling is bubbly. Cool on a wire rack. Makes 8 servings

Cherry Almond Mousse Pie

1 can (14 ounces) sweetened condensed milk, divided
1 ounce unsweetened chocolate
1/2 teaspoon almond extract, divided
1 pastry shell (9 inches), baked
1 jar (10 ounces) maraschino cherries, drained
1 package (8 ounces) cream cheese, softened
1 cup cold water
1 package (3.4 ounces) instant vanilla pudding mix
1 cup heavy whipping cream, whipped
1/2 cup chopped toasted almonds
Chocolate curls, optional

In a saucepan over low heat, cook and stir 1/2 cup milk and chocolate until the chocolate is melted and mixture is thickened, about 4 minutes. Stir in 1/4 teaspoon extract. Pour into pastry shell; set aside.

Set aside eight whole cherries for garnish. Chop the remaining cherries; set aside. In a bowl, beat the cream cheese until light. Gradually beat in water and remaining milk. Add pudding mix and remaining extract; mix well. Fold in whipped cream. Stir in chopped cherries and almonds. Pour over the pie. Chill 4 hours or until set. Garnish with whole cherries and chocolate curls if desired. Makes 8-10 servings.

Candy Bar Pie

5 Snickers candy bars (2.07 ounces each), cut into 1/4-inch pieces
1 pastry shell (9 inches), baked
12 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1/3 cup sour cream
1/3 cup peanut butter
2/3 cup semisweet chocolate chips
2 tablespoons whipping cream

Place candy bar pieces in the pastry shell; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, sour cream and peanut butter; beat on low speed just until combined. Pour into pastry shell. Bake at 325 degrees for 35-40 minutes or until set. Cool on wire rack.

In a small heavy saucepan, melt chocolate chips with cream over low heat until smooth. Spread over filling. Refrigerate for 2 hours or overnight. Cut with a warm knife. Makes 8-10 servings.

Apple Pie

1 egg
2 9 inch unbaked pie shell
5 Granny Smith apples
1 tablespoon lemon juice
1/3 cup sugar + 1 teaspoon
1/3 cup brown sugar
1 tablespoon cinnamon
2 tablespoons unsalted butter
1 teaspoon cornstarch
2 tablespoons water
1/2 cup chopped pecans
1 cup Daisy sour cream

Peel, core, and slice apples. Toss in lemon juice. Add 1/3 cup sugar, brown sugar, and cinnamon. Melt butter in a saucepan over medium heat. Add apple mixture and simmer for 5 minutes, covered, stirring occasionally. Strain and reserve the liquid and apples. Whisk cornstarch with water. Return apple liquid to pan. Whisk in cornstarch slurry.

While whisking, bring the mixture back to a simmer and cook for an additional 3 minutes. Pour over the apples and cool in the refrigerator for one hour. Preheat oven to 400 degrees. Combine the apple mixture with the pecans and pour into one of the pie crusts. Top with sour cream. Toss the second pie crust onto a lightly floured surface. Cut into 1 inch strips and arrange over the pie in a lattice design.

Brush the lattice top, but not the edges with beaten egg. Sprinkle with sugar. Place the pie pan on a cookie sheet. Reduce oven temperature to 350 degrees. Bake pie for 40 minutes. If the crust begins to get too dark, remove from the oven, cover with aluminum foil and return for the remaining baking time. *Optional: can use canned apple pie filling in place of apples, lemon juice, sugar, brown sugar, cinnamon, butter, cornstarch, and water. Makes 8 servings

No Cook Peanut Butter Pie

1 1/2 cups creamy peanut butter
1 1/4 cups white sugar
1/4 cup unsalted butter, softened
1 1/2 teaspoons vanilla extract
1 teaspoon salt
1 cup heavy whipping cream
1 (9 inch) prepared chocolate cookie pie crust

Combine peanut butter, sugar, butter, vanilla extract, and salt in a mixer; beat until mixed. Whisk heavy cream in a separate bowl until frothy; add to peanut butter mixture and beat until smooth and creamy. Pour peanut butter mixture into prepared chocolate cookie pie crust. Cover and chill in refrigerator until set, at least 12 hours. Makes 10 servings

Coconut Cream Angel Pie

1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 egg yolks, lightly beaten
1/2 cup flaked coconut
1 tablespoon butter
1-1/2 teaspoons vanilla extract
1 pastry shell (9 inches), baked

Meringue:
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
6 tablespoons sugar
1/4 cup flaked coconut

In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the coconut, butter and vanilla. Pour into prepared shell.

In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut. Bake at 350° for 17-20 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Makes 8 servings.

German Chocolate Cream Pie

Pastry for single-crust pie (9 inches)
4 ounces German sweet chocolate, chopped
1/4 cup butter, cubed
1 can (12 ounces) evaporated milk
1-1/2 cups sugar
3 tablespoons cornstarch
Dash salt
2 eggs
1 teaspoon vanilla extract
1-1/3 cups flaked coconut
1/2 cup chopped pecans

Topping:
2 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Additional flaked coconut and chopped pecans

Line a 9-in. pie plate with pastry; trim and flute edges. Place the chocolate and butter in a small saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in milk. In a large bowl, combine the sugar, cornstarch and salt. Add the eggs, vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle with coconut and pecans. Bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack.

For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over pie; sprinkle with additional coconut and pecans. Refrigerate until serving. Makes 8 servings.

Kentucky Thoroughbred Pie

Pie Crust:
2 1/2 cups all-purpose flour
1 teaspoon sugar
1 cup butter, cut up
1/4 cup ice water, more or less

Filling:
1/2 cup butter, unsalted, melted
2 eggs
1 cup sugar
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
1 1/2 cups chopped pecans
2 tablespoons Kentucky Bourbon

Crust: Mix all except water in food processor until crumbly.Slowly add ice water until mixture just holds together. Wrap in a flat circle in plastic wrap; Chill overnight. Form into pie pan.

Filling: Beat eggs with cooled butter. Add flour & sugar. Beat until mixed well. Gently fold in pecans, chocolate & bourbon. Add mixture to pie shell. Bake at 350° for about 30 minutes, or until set. Serve with fresh whipped cream.

Buttermilk Pie

2 eggs, beaten
1 cup sugar
2 tablespoons butter, softened
½ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons all purpose flour
1 cup buttermilk
Dash of ground nutmeg
1 9 inch) pie shell, unbaked

Preheat oven to 400 degrees. Beat eggs and sugar together. Add the butter, salt, vanilla, flour, and buttermilk and mix well. Pour into the pie shell and sprinkle with nutmeg. Bake for 10 minutes, then reduce the heat to 350 degrees and bake for 30 more minutes or until firm. Makes 8 servings

Twinkie Pie

1 1/2 box Twinkies
1 large can crushed pineapple
1/2 cup sugar
1 large box of vanilla instant pudding, prepared
1 container whipped topping
4 bananas
Chopped Pecans, optional
Maraschino cherries, optional

Line 13 x 9 pan with Twinkies. Mix sugar and pineapple together in a pan and bring to a boil. Pour over twinkies. Cool slightly. Spread pudding over pineapple mixture. Slice bananas and place over pudding. Top with whipped topping. Optional: top with cherries and chopped pecans. Refrigerate for a few hours before serving. Makes 8 servings

Egg Custard Pie

1 unbaked pastry shell (9 inches)
4 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2-1/2 cups milk
1/4 teaspoon ground nutmeg

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove from the oven and set aside.

Separate one egg; set the white aside. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture.

Carefully pour into crust. Cover edges of pie with foil. Bake at 350° for 25 minutes. Remove foil; bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator. Makes 8 servings.

Hot Fudge Peanut Butter Pie

For the pie:
1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided
1/2 cup sugar

For the topping:
2 tablespoons hot fudge
2 tablespoons peanut butter

In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges. Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.

At serving time, carefully spread remaining Cool Whip on top of pie. Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.

Fudge Brownie Pie

3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large free range eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows

Frosting:
2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside. Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

Coconut Cream Pie

Crust:
1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Layer three:
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture. Top with remaining tub of whipped topping. Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

Coconut Custard Pie

This makes its own crust
2 cups milk
2 1/2 cups flaked coconut
4 eggs beaten
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup white sugar
2 tablespoons butter softened

Combine all ingredients mix well and pour into 9 inch buttered pie pan. Bake at 350° for 50 to 60 minutes or until golden brown and knife inserted in the center comes out clean..

Peanut Butter Cream Pie




1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1/2 cup peanut butter
6 tablespoons milk
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1/4 cup chopped peanuts

In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight. Makes 6-8 servings.

Peach Pie




1 large egg white, lightly beaten
1 unbaked pastry shell (9 inches)
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup cold butter, cubed
6 cups sliced peeled fresh peaches

Brush egg white over pastry shell; set aside. In a small bowl, combine flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peaches.

Sprinkle with remaining crumb mixture. Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender. Makes 6-8 servings.

Graham Cracker Coconut Pie




2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups cold 2% milk
1 teaspoon coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup sweetened shredded coconut
1 graham cracker crust (9 inches)
Additional coconut, toasted

In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and 1/2 cup coconut.
Pour into the crust. Sprinkle with toasted coconut. Chill until serving. Makes 6-8 servings.

Strawberry Pie




3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup chopped pecans
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup butter, melted

Filling:
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons light corn syrup
2 tablespoons strawberry gelatin powder
1 quart fresh strawberries

In a large bowl, combine the flour, oats, pecans, sugar and salt; stir in the butter until blended. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 400° for 12-15 minutes or until lightly browned. Cool on a wire rack.

For filling, combine sugar and cornstarch in a saucepan. Gradually stir in water and corn syrup; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature.

Arrange berries in the crust. Carefully pour gelatin mixture over berries. Refrigerate for 2 hours or until set. Refrigerate leftovers. Makes 6-8 servings.

Deep-Dish Blackberry Pie




3 cups fresh or frozen blackberries, thawed and drained
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon

Lattice Crust:
3/4 cup all-purpose flour
3 teaspoons sugar, divided
1/4 teaspoon salt
3 tablespoons cold butter
1 tablespoon shortening
3 tablespoons cold water
1 egg white, beaten

Place blackberries in a bowl. Combine sugar and cornstarch; sprinkle over berries. Add lemon juice and cinnamon; toss to coat. Spoon into a greased 1-qt. baking dish.

In a bowl, combine the flour, 1 teaspoon sugar and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Add water; toss with a fork until a ball forms. Roll out pastry; cut into strips and make a lattice crust over filling. Crimp edges.

Brush with egg white; sprinkle with remaining sugar. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Makes: 4 servings.

Note: Instead of a lattice crust, pastry can be rolled out to fit top of dish. Cut slits in pastry; place over berries. Trim, seal and flute edges.

Toffee Bits Pie




3 ounces cream cheese, softened
2 tablespoons sugar
1/2 cup half-and-half cream
1 carton (8 ounces) frozen whipped topping, thawed
1 package (8 ounces) milk chocolate English toffee bits, divided
1 graham cracker crust (9 inches)

In a large bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 cup toffee bits.

Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving. Makes 8 servings.

Chocolate Mousse Pie




1 milk chocolate candy bar with almonds (7 ounces)
16 large marshmallows or 1-1/2 cups miniature marshmallows
1/2 cup 2% milk
2 cups heavy whipping cream, whipped
1 graham cracker crust or chocolate crumb crust or pastry shell, baked (9 inches)

In a heavy saucepan, heat the candy bar, marshmallows and milk over low heat until chocolate is melted and mixture is smooth, stirring constantly. Cool.

Fold in whipped cream; pour into crust. Refrigerate for at least 3 hours. Refrigerate leftovers. Makes 8 servings.

Macadamia Key Lime Pie




1 cup crushed shortbread cookies
1/2 cup finely chopped macadamia nuts
1/4 cup sugar
1/3 cup butter, melted

Filling:
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 cup Key lime juice or lime juice
1 cup heavy whipping cream
1/4 cup coarsely chopped macadamia nuts

In a small bowl, mix cookie crumbs, macadamia nuts and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate 30 minutes.

In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours. In a small bowl, beat cream until soft peaks form; spoon or pipe onto pie. Top with macadamia nuts. Makes 8 servings.

Pecan Pie




1/2 cup sugar
3 tablespoons all-purpose flour
1 cup light corn syrup
1 cup dark corn syrup
3 eggs
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
1 cup chopped pecans
Pastry for single-crust pie (9 inches)

In a large bowl, whisk the sugar, flour, corn syrups, eggs, vinegar and vanilla until smooth. Stir in pecans. Pour into pastry shell. Cover edges with foil.

Bake at 350° for 35 minutes. Remove foil; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Makes 8 servings.