Asphalt Pie

Asphalt Pie has always been a favorite dessert of ours, thank you Winger's! My kids request this for their birthdays.

Crust:
1 3/4 c. crushed Oreos + extra for topping if desired (I do this is the food processor)
1/3 c. melted butter
1/4 c. sugar
softened mint ice cream, 1 or 2
caramel sauce

I use 1 container of ice cream, but you can do more for a taller pie. Allow ice cream to soften on the counter for about an hour. Crush Oreos in a food processor, add butter and sugar and pulse until combined. Press into a springform pan. It's easiest to use this type of pan. I have made it in pie pans and brownie pans, but it is really tricky to cut the frozen crust while it is in a pan like this. Crazy story, my husband cut his thumb really badly when cutting this in a pie pan. He had to get several stitches! We love this dessert, so we had to figure out a safer method. Ha ha. When using the springform pan, I wrap the bottom with plastic wrap. Place crust in freezer for at least 30 minutes. 

Once ice cream is softened, about half-way melted, place spoonfuls of ice cream all over the crust, this makes it easier to spread it without disturbing the crust. Spread evenly. Cover and freezer for at least 4-5 hours. Sprinkle with Oreo crumbs, remove from pan, remove plastic wrap, and place on a cutting board to slice. Serve with caramel sauce.

Blueberry Custard Pie

 My daughter loves blueberries, so several years ago I decided to try this recipe for Thanksgiving. It became a family favorite and is now a staple each Thanksgiving. It is much more simple than a lot of other custard pies, which is nice if you are doing a lot of other Thanksgiving cooking.

1 c. sour cream
3/4 c. sugar
1 egg
2 T. flour
2 t. vanilla
1/4 t. salt
2 1/2 c. blueberries (fresh or frozen)
1 unbaked pie crust (I like Marie Calendar's)

 

Streusel Topping

1/2 c. brown sugar
1/3 c. flour
1/4 c. butter, softened
1/2 c. chopped pecans

Preheat oven to 400 degrees F.

In a large bowl, mix the sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt with a spoon until smooth. Fold the blueberries into the sour cream mixture. Pour into the unbaked pie crust. Bake for 25 minutes.

While the filling is baking, prepare the streusel topping. In a medium bowl combine the brown sugar and flour. Mix the butter in with pastry cutter until the mixture resembles course sand. Add pecans. Sprinkle the streusel over the top of the pie and bake an additional 15-20 minutes or until filling is set and topping is brown. Cover loosely with foil if needed o ensure that the top doesn't burn before the filling is set. Let pie sit for at least 10-15 minutes. Serve pie warm or chill it and serve cold.

Recipe from The Girl Who Ate Everything

Chicken Pot Pie

 Filling:
1 package (10 oz.) frozen pease and carrots
1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
1/2 t. salt
1/4 t. pepper
1 3/4 c. chicken broth
2/3 c. milk
3 c. shredded chicken

Rinse frozen vegetables under cold water to separate; drain and set aside. Sauté onions in butter over medium heat until tender. Whisk in flour, salt, and pepper. Cook, stirring constantly until mixture is bubbly. Stir in broth and milk. Heat to boiling over medium heat and stir in chicken and vegetables. Let cool.

Line your pie plate with pie crust, then add filling. Top the pie with another crust and flute edges. Make slits in stop crust and wrap edges of pie with foil. Bake according to directions on pie crust package, 35-40 minutes, or until golden brown. (Remove foil 10 minutes before done.) Let stand a few minutes before serving.

Banana Cream Pie

This is hands down my favorite pie! I have been making it since I was a kid. My brother and I always looked forward to every Thanksgiving!

4 large egg yolks
2/3 c. sugar
1/4 c. cornstarch
1/2 t. salt
3 c. milk
2 T. butter, softened
2 t. vanilla
2 large bananas
homemade whipped cream, if desired

Bake your pie crust using your favorite recipe or use a store-bought crust.

In a bowl, beat egg yolks with a fork and set aside. On the stove, mix sugar, cornstarch, and salt.  Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Immediately stir at least half of the hot mixture slowly into egg yolks, then stir back into hot mixture in saucepan.  Boil and stir 1 minute, then remove from heat. Stir in butter and vanilla, cool filling slightly.  Slice bananas into pie crust, then pour warm filling over bananas. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours, until set. Serve with whipped cream on top if desired.

Recipe Source: Betty Crocker Cookbook

Bacon Spinach Quiche

Another great quiche recipe from my friend Angie!

1 pie crust, homemade or a frozen pie crust
1/2 c. chopped onion
6 slices bacon
8 beaten eggs
1/2 c. sour cream
1/2 c. half-and-half, cream, or milk
1/4 t. salt
1/8 t. pepper
dash of nutmeg, optional
3 c. lightly packed, chopped spinach
2/3 c. mozzarella cheese
1/2 c. shredded Swiss cheese
tomatoes, chopped--optional

Prepare and roll out pie crust in a 9-inch pie pan.  Line pie with aluminum foil.  Bake at 450 for 8 minutes. Remove foil. Bake for 4-5 minutes more or until pie crust is set and dry.  Remove from oven.  Reduce oven to 325. 

In a skillet, cook onion and bacon until onions are soft and bacon is cooked.  Remove and place on a plate lined with a paper towel.

In a bowl, stir together eggs, sour cream half-and-half, salt, pepper, and nutmeg.  Stir in bacon and onion mixture.  Add cheese to egg mixture and mix well.

Pour egg mixture in hot pie shell and bake for 40-45 minutes or until knife inserted in the middle comes out clean.  Let stand at least 10 minutes.  It is also great at room temperature and helps the quiche to come out nicely. 

Recipe Source: Better Homes and Garden Cookbook and Angie Faust

Ham & Swiss Quiche

My friend made this great quiche for book club last month.  She is such a great cook and I love everything she makes.

1 pie crust, homemade or a frozen pie crust

4 beaten eggs

1 1/2 c. half-and-half, cream, or milk (She said she has used any of those 3 and this recipe works well with any.)

1/4 c. sliced green onions

1/4 t. salt

1/8 t. pepper

dash of nutmeg

3/4 c. chopped cooked ham

1 1/2 c. shredded Swiss, cheddar, or Monterey Jack\

1 T. flour

Prepare and roll out pie crust in a 9-inch pie pan.  Line pie with aluminum foil.  Bake at 450 for 8 minutes. Remove foil. Bake for 4-5 minutes more or until pie crust is set and dry.  Remove from oven.  Reduce oven to 325. 

In a bowl, stir eggs, half-and-half, green onions, salt, pepper, and nutmeg.  Stir in ham.  In a small bowl toss together the cheese and flour.  Add to egg mixture and mix well.

Pour egg mixture in hot pie shell and bake for 40-45 minutes or until knife inserted in the middle comes out clean.  Let stand at least 10 minutes.  It is also great at room temperature and helps the quiche to come out nicely. 

Recipe Source: Better Homes and Garden Cookbook and my friend Angie Faust

Buttermilk Pie

So last weekend, my husband went to lunch with some of his family. When he came home, he was telling me all about this buttermilk pie that his dad had gotten. Well, later that day I was looking at my regular recipe blogs (see sidebar) and someone had just posted this recipe on Tasty Kitchen. I think I was meant to make it. This is a very simple recipe. I don't know how to explain the pie. It's kind of got the same texture as pecan pie (minus the pecans) and it is kind of a caramel custard flavor. Very yummy!

Oh, and I have sadly used up all of my vanilla, so I had to use my beloved vanilla bean paste for this recipe. It worked great! That's what those little black specks are that you see in the picture.


½ cups buttermilk
1 ½ cup sugar
¼ cups flour
½ stick butter, melted
3 Eggs, beaten
1 teaspoon vanilla
1 whole pie crust

Blend buttermilk, sugar, flour, and melted butter. Add eggs and vanilla. Stir and pour into an uncooked pie shell. Cook at 350 degrees for 45 minutes.

Recipe from Tasty Kitchen

Lemon Cream Pie

1 pie crust, cooked and cooled
1 cup sugar

3 Tbsp. cornstarch

1/4 cup melted butter

1 Tbsp. lemon rind

1 cup milk or half-and-half
1/4 cup fresh lemon juice

3 egg yolks slightly beaten
1 c sour cream
whipped cream, if desired

Combine sugar and cornstarch in a saucepan. Add butter, lemon rind, milk, lemon juice, and egg yolks. Cook over low heat until thick, stirring constantly. Cool.

Stir in sour cream and spoon into a baked, cooled pie crust. Place plastic wrap on top of pie to prevent it from forming a skin. Chill till ready to serve. Cover the top with whipped cream if desired.

Recipe from Made

PUMPKIN CHOCOLATE CHEESECAKE PIE

Ingredients

• 1 recipe Deep Dish Pie Pastry, below
• 12 oz. cream cheese, softened (1-1/2 8-oz. pkgs.)
• 1/4 cup granulated sugar
• 1 egg, lightly beaten
• 3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces
• 1 15-oz. can pumpkin
• 2/3 cup packed brown sugar
• 2 tsp. pumpkin pie spice
• 4 eggs, lightly beaten
• 3/4 cup half-and-half or light cream
• Chopped chocolate (optional)

Directions

1. Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.

2. In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.

3. In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.

4. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hour. Top with chopped chocolate.

Deep Dish Pie Pastry:In medium bowl, stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender or two knives cut in 6 tablespoons shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all flour is moistened (5 to 6 tablespoons total). Form into ball. On lightly floured surface, flatten dough. Roll pastry from center to edge into 13-inch circle. Serves 8.

Photo and recipe from Better Homes and Gardens

GINGER PUMPKIN MERINGUE PIE

Ingredients

• 1 Recipe Gingersnap-Graham Crust, below
• 1 15-oz. can pumpkin
• 1/3 cup sugar
• 1 tsp. ground ginger
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 3 eggs, lightly beaten
• 2/3 cup milk
• 1/2 cup maple syrup
• 1 Recipe Brown Sugar Meringue, below

Directions

1. Preheat oven to 375 degrees F. Prepare Gingersnap-Graham Crust; bake 4 minutes. Cool on wire rack.

2. For filling, in bowl combine pumpkin, sugar, ginger, salt and cinnamon. Add eggs.; lightly beat with fork to combine. Gradually stir in milk and maple syrup.

3. Pour filling into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake 50 to 55 minutes or until knife inserted near center comes out clean. Uncover edges. Reduce oven to 350 degrees F.

4. Carefully spread Brown Sugar Meringue over hot filling; seal to edge. Bake 15 minutes or until golden brown. Cool on wire rack. Loosely cover and refrigerate within 2 hours. Serves 8.

Gingersnap-Graham Crust:In large bowl combine 3/4 cup finely crushed gingersnaps (12 cookies), 1/2 cup finely crushed graham crackers (7 squares), and 2 tablespoons granulated sugar. Stir in 1/4 cup melted butter. Spread evenly on bottom and up the sides of 9-inch pie plate.

Brown Sugar Meringue:In large mixing bowl let 3 egg whites stand at room temperature 30 minutes. Add 1/2 teaspoon vanilla, 1/4 teaspoon cream of tartar, and 1/8 teaspoon salt. Beat on medium until soft peaks form. Gradually add 1/3 cup packed brown sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff peaks (tips stand straight).

Photo and recipe from Better Homes and Gardens

FRESH PEAR PIE

3 pears
1 c whipping cream
2 T flour
1 pinch salt
1 c sugar

Put sliced pears in an unbaked pie shell, sprinkle dry ingredients over top, pour in cream, cover with top crust and bake for 15 minutes at 400 and then 30 minutes at 325.