Archive for the ‘Easy Pies’ Category
Make This Pumpkin Pie While Your Turkey Is Cooking!
If you’re looking for a twist on the traditional Pumpkin Pie for the holidays, or you just love eating pumpkin all year round like me, I’ve got the perfect recipe for you. Turtle Pumpkin Pie from Kraft is a dessert that is so easy and quick to put together, you don’t even have to bake it! The pumpkin filling is mixed with instant vanilla pudding and cool whip so it’s light and fluffy, like mousse. On top, there’s more cool whip plus chopped nuts and caramel topping. Sounds amazing, right? It’s really simple to put together, just make sure you factor the 1 hour of refrigeration time into your prep work. I made mine the night before a dinner party to get a head start. Click here to watch me make this simple pie. Enjoy!
TURTLE PUMPKIN PIE
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped Pecans or Walnuts, divided
2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT next 5 ingredients in large bowl with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.
This Warm, Chocolaty Pie Only Requires 6 Ingredients!
Happy New Year! As many of you were probably up late last night, and may not be in the mood to bake, I wanted to share a warm, delicious recipe that will take little effort. This 6-ingredient dessert is both easy and quick, and best of all, you can eat it almost right out of the oven because it’s best served warm. It’s called Fudgy Chocolate Pie and it’s more cake-like than pie, but it is fudgy and chocolaty and has the heavenly flavour of vanilla. It’s the perfect comfort treat on a lazy day. If you’re a nut fan like I am, adding chopped walnuts and serving with vanilla ice cream will only make this dessert better. Enjoy and have a sweet and scrumptious 2010!
FUDGY CHOCOLATE PIE
1/2 cup butter or margarine, melted
3/4 cup granulated sugar
1/3 cup cocoa
1/4 cup all-purpose flour
1 tsp vanilla
1/3 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Grease a 9 inch pie plate and set aside.
In a large bowl, mix together the melted butter, sugar, cocoa and flour. Beat in the eggs and vanilla (stir in walnuts if you desire). Pour batter into pie plate and bake for 15-20 minutes or until the edges are firm to the touch but the middle is still soft.
Cool for 5 to 10 minutes or until the centre firms up, then serve warm.
These Cute Pies Take Minutes to Assemble & A Few Hours To Freeze!
Summer’s not over yet! So while I’m holding onto the last few good-weather days, I’m looking for desserts that are easy and quick and that remind me of picnic season. I found a recipe for Frozen Creamy Strawberry Mini Pies from FoodsUnion.com that doesn’t require slaving over a hot stove. The best part, besides being super easy, is that it contains some of my favourite pie ingredients like cream cheese and whipped topping. Yum! Plus who doesn’t love strawberries? Please let me know if you experiment with other berries in this pie. So put on your sun screen and enjoy these adorable mini pies!
FROZEN CREAMY STRAWBERRY MINI PIES
8-oz pkg cream cheese, softened
1 cup cold milk
1 pkg (3.4-oz) vanilla flavor instant pudding mix
1 1/2 cups thawed frozen whipped topping
20 vanilla wafer cookies, coarsely broken into pieces
1 cup sliced fresh strawberries
1/2 cup strawberry ice cream topping
Beat cream cheese until creamy in a large mixing bowl using an electric mixer. Gradually beat in the milk. Add the dry pudding mix and beat 2 minutes. Stir in the whipped topping, vanilla wafers, and strawberries. Swirl in the ice cream topping.
Spoon filling mixture into 12 paper-lined muffin tins. Freeze 4 hours. Remove paper liners before serving. Feel free to top with sliced strawberries for a pretty presentation.
You Won’t Find Heavy Cream In This Smooth Low-Fat Pie!
I love smooth, creamy pies but when I’m eating them I never think about all the butter, eggs and of course heavy cream that’s needed to make them so silky. However, I just found an article at ABCNews’ website that offers a recipe for a more “figure friendly” pie that still promises all the creaminess. This recipe for Silky Buttermilk Pie With Blueberries gets its velvety texture from nonfat sweetened condensed milk and buttermilk. Plus the fruit on the top contributes to the “health factor”. Start to finish, this pie takes about 1 hour and 20 minutes…not exactly quick but the ingredients are easy to find and your effort will be rewarded with a luscious, low-fat pie in the end. Your taste buds and thighs will thank you! Enjoy!
SILKY BUTTERMILK PIE WITH BLUEBERRIES
For the filling:
1/3 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1 large egg white
14-ounce can nonfat sweetened condensed milk
1 cup nonfat buttermilk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 frozen 9-inch deep-dish pie shell
For the topping:
3 cups fresh blueberries
1/4 cup sugar
1/2 teaspoon ground cinnamon
Heat the oven to 325 F.
To make the filling: In a small bowl, stir together the sugar, flour, salt and nutmeg. Set aside.
In a large bowl, whisk together the eggs and egg white. Add the condensed milk, buttermilk, lemon juice and vanilla, whisking thoroughly. Whisk in the reserved sugar mixture.
Pour the filling into the pie shell. Bake for about 50 minutes, or until the filling is set and the top is lightly golden. Transfer the pie to a rack to cool until lukewarm, about 20 minutes.
To make the blueberry topping: In a small saucepan over low, stir 1 cup of the blueberries until they start to become juice, about 2 minutes. Add the sugar and stir until dissolved.
Increase the heat to medium and let the blueberries simmer, stirring occasionally, until they are thickened, about 4 minutes. Remove from the heat and stir in the cinnamon and the remaining 2 cups of blueberries. Set aside to cool until lukewarm, about 15 minutes.
Spread the blueberry mixture over the top of the pie. Serve warm, or cover with plastic wrap lightly coated with nonstick spray and refrigerate. Serves 8.
Nutrition information per serving (values are rounded to the nearest whole number): 370 calories; 74 calories from fat; 8 g fat (3 g saturated; 0 g trans fats); 57 mg cholesterol; 66 g carbohydrate; 9 g protein; 1 g fiber; 337 mg sodium.
Chocolate & Peanut Butter Mix Perfectly In This Dessert!
Who doesn’t love the taste of chocolate and peanut butter together? It’s absolutely delicious, right? Well, I’m happy to have found a dessert that’s easy and quick to put together and contains this divine flavour combination. It’s called Chocolate Peanut Butter Pie from Examiner.com. There are four layers that only take minutes to prepare. First is the nutty crust that you must bake for 20 minutes (that’s the only baking you’ll need to do). Then there’s a layer of peanut butter cream cheese, followed by a pudding layer, then topped with Cool Whip and nuts. This is best served chilled which makes it an amazing dessert for summertime. Enjoy!
CHOCOLATE PEANUT BUTTER PIE
2/3 cup chopped peanuts
1 cup flour
½ cup butter
Blend flour and butter, add peanuts. Press into the bottom of a 9 x 13 pan. Bake at 350 degrees for 20 minutes. Cool to room temperature.
¾ cup peanut butter
12 oz. cream cheese
1 ½ cup powdered sugar
3 cups Cool Whip
Cream peanut butter and cream cheese. Add powdered sugar, then Cool Whip – mix well. Spread over cooled crust.
2 large packages instant chocolate pudding (or use one chocolate and one vanilla, if desired)
3 cups milk
Mix and spread over Layer 2.
Top with Cool Whip. Garnish with chopped peanuts and/or chocolate shavings. Serve chilled.
This Easy Dessert Uses 5 Ingredients & Takes Minutes to Prepare!
I got a pint of blueberries for $2 at the market yesterday and while I don’t normally bake with them, I had to make an exception today. I found a delicious recipe for Blueberry Crisp on Allrecipes.com that only uses 5 ingredients and takes minutes to mix together! You need patience to wait the 40 minutes of baking time, but in the end you’re left with a warm fruity dessert that looks and tastes amazing! The sweet crumble on top balances the slightly tart taste of the blueberries. And even though this crisp uses mayonnaise to combine the dry ingredients, you won’t taste it at all. It sounds strange, I know, but it’s great! I also love how it stays together nicely when you serve it. But the best part about this dessert is how easy and quick it is to make. There are no excuses why you can’t make it tonight! And since it’s made with fruit, there’s no need to feel guilty…it’s healthy, right? Enjoy!
SIMPLE & SWEET BLUEBERRY CRISP
4 cups fresh blueberries
1 cup all-purpose flour
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup mayonnaise
Preheat the oven to 350 degrees F (175 degrees C).
Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.
Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.
Listen up Nut Lovers…it only takes 15 minutes to prep this pie!
I love nuts but my Dad is the King of all nut lovers! So when I went home to visit recently, I wanted to make him something special and what could be better than a Chocolate Walnut Pie? Did I mention that my dad is a huge chocolate fan too? The perfect combination! I found this recipe on Allrecipes.com and I was happy to see that the ingredients were simple and I had everything on hand. Even better is that this dessert is both easy and quick to make, especially if you use a ready-made crust! It only took me about 15 minutes to prepare the pie and then it was just a matter of waiting for it to bake…about 40 to 50 minutes. The result was a sweet chocolaty pie with a nutty crunch. Needless to say, my dad LOVED it…and the rest of my family enjoyed it too. Let me know what you think of this sweet treat. Enjoy!
EASY CHOCOLATE WALNUT PIE
2/3 cup white sugar
1/2 teaspoon salt
1/3 cup margarine
2 (1 ounce) squares semisweet chocolate
1 cup corn syrup
1 cup chopped walnuts
1 recipe pastry for a 9 inch single crust pie
Melt the margarine and the chocolate together, stirring until chocolate is smooth. Add eggs, sugar, salt, and syrup. Stir until everything is mixed thoroughly. Stir in walnuts and pour into unbaked pie shell.
Bake at 375 degrees F (190 degrees C) for 40-50 minutes, or until pie is set. Let sit for 30 minutes before slicing.
Frozen Berries Make This Healthy Treat Easy To Prepare!
I just love finding desserts that are easy and quick to make and that have nutritional value as well. I found this recipe at DailyMail.com and it boasts a reduced calorie count because of less butter and crumble topping than other fruit crisps. I’m happy to hear that, especially as bathing suit season approaches! And I certainly don’t want to give up my dessert! This recipe is great because you get the natural sweetness of the berries, and you can use whatever fruit combination you want, or have on hand. Feel free to add nuts to the crumble (which I always love to do) and top with low-fat yogurt. It also makes a nice big batch so it’s great for company or for lots of leftovers. Please let me know how you enjoy this delicious and healthier fruit treat!
Low-Fat Peach-Blueberry Crisp
2 1/4 cups frozen peaches, defrosted
2 1/4 cups frozen blueberries, defrosted
1/2 tsp almond extract
1/3 cup white (granulated) sugar
1 Tbsp. cornstarch
1/4 cup quick-cooking or regular oatmeal (do not use instant oatmeal)
1/2 cup flour
1/3 cup light brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
3 Tbsp. cold salted or unsalted butter, cut into small cubes
Combine the fruit and any accumulated juices, almond extract, white sugar and cornstarch in a large bowl, mixing well. Let it sit at room temperature for 20 minutes.
Preheat the oven to 350 degrees. Have ready an 8-by-11-inch (ungreased) shallow baking dish or one of similar volume.
Combine the oatmeal, flour, brown sugar, cinnamon and nutmeg in a separate bowl. Add the butter and use your fingers to thoroughly work it into the dry ingredients. The consistency will be crumbly.
Pour the fruit mixture into the baking dish, distributing the berries and peaches evenly. Scatter the crumb topping over the fruit, covering it as much as possible. Bake for 50 to 60 minutes, until the fruit is bubbling up the sides of the dish and the crisp topping is just starting to brown.
Let it rest for 5 minutes before serving. Makes 6 to 8 servings.
Nutrition per serving (based on 8, using unsalted butter): 190 calories, 2 g protein, 37 g carbohydrates, 5 g fat, 3 g saturated fat, 11 mg cholesterol, 0 mg sodium, 3 g dietary fiber, 26 g sugar.
It only takes 6 simple ingredients to make this BEAUTIFUL cake!
As you know, I love to bake desserts that are easy and quick. Well, I want to share a recipe that takes a little longer to prepare than the other desserts on this site. It takes 45 minutes to prep this cake but if you have the time, you will be rewarded with a gorgeous apple cake that is a cross between apple pie, apple crumble and cake. It’s a unique dessert that your guests are sure to love! I made this cake years ago for the first time and I can’t remember where I found it, but I must thank the creator. I think you will too! Enjoy!
GORGEOUS APPLE PIE CAKE
2 cups flour
1 cup packed light-brown sugar
2 tsp cinnamon
1 cup cold, unsalted butter, cut into 8 pieces
10 cups apples (I like a mix of Granny Smith & MacIntosh) – about 10 apples
2 Tbsp fresh lemon juice
In a large bowl, combine flour, brown sugar, and 1 teaspoon of cinnamon. Using an electric mixer or pastry cutter, cut in the butter until it looks like pea-size pieces. Press two-thirds of it onto the bottom and 1 inch up the side of a 9-inch springform pan.
Preheat oven to 350 degrees F. Peel the apples, cut into thin slices and place in a bowl. Pour off any accumulated liquid and sprinkle the remaining 1 teaspoon of cinnamon and the lemon juice over top. Mix to combine then pour into prepared crust. Press apples down gently. Sprinkle with remaining crumb mixture on top and pat down again.
Put the pan on an aluminum foil-lined baking sheet and bake 1 hour and 15 minutes or until golden brown on top. Run a knife around the edge to loosen cake and let cool in pan to set. Serve at room temperature. Enjoy!
If You Have 15 Minutes You Can Make This Low Calorie Pie!
The sunshine and warmer weather has inspired me to share this sweet, yet light, and low calorie pie recipe! I found it on KraftCanada.com and this dessert is so easy and quick that it’s even in the name…COOL ‘N EASY Mousse Pie! What’s even more fabulous about this pie is that you can make the recipe EVEN EASIER, by using a store-bought graham cracker crust! In addition to that, all you need to buy is a package of JELL-O (any flavor you like) and frozen whipped topping! Set aside 15 minutes to prepare and you’re done! Can it get any easier than that? I think this pie is perfect for any occasion, and especially when you have guests who prefer light desserts over heavy and overly sweet ones. Please let me know what JELLO-O flavors you like best for this pie. Enjoy!
COOL ‘N EASY MOUSSE PIE
1-1/4 cups HONEY MAID Graham Crumbs
1/4 cup non-hydrogenated margarine, melted
2/3 cup boiling water
1 pkg. (10.1 g) JELL-O No Sugar Added Strawberry Jelly Powder
1/2 cup cold water
1-1/4 cups thawed COOL WHIP Light Whipped Topping, divided
MIX graham crumbs and margarine; press onto bottom and up side of 9-inch pie plate.
ADD boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to jelly; stir until slightly thickened. Remove any unmelted ice. Add 3/4 cup Cool Whip; stir with whisk until well blended. Pour into crust. Refrigerate 4 hours or until firm.
TOP with remaining Cool Whip just before serving.
Serving Size = 1 slice (61 g) Calories – 130 Total fat – 8 g