Peachy Cream Cheese Peach Pie!!!

  

Anything involving peaches is always a big hit on here, so when I saw this recipe I knew it would be a good one to make and post.   However, as happens so many times, I had to completely rework the recipe.   I added some things, changed completely the size dish it was baked in and the results were really yummy!

I do understand why so many of you tell me you appreciate that I test the recipes I post.  I cannot tell you how many times I try recipes from various sources and there is no way anybody tested them.  Some of them are from what should be reputable sites and bloggers also!  

Here is what you will need for this:

1/2 cup or 1 stick butter, softened to room temperature

2 eggs, divided

1  (15.25 oz.) box white or yellow cake mix

2   (15 oz.) cans sliced peaches, drained and diced  or 6 very ripe fresh peaches, cored and diced

1  (8 oz. pkg.) cream cheese, softened to room temperature

1/2 cup sugar

1 tsp. vanilla

1 tsp. cinnamon 

Preheat oven to 350 degrees. 

In a bowl, combine the butter, cake mix and 1 of the eggs.  Mix until crumbly.   Set aside 1  1/2 cups of the this mixture for the topping.  

Press the remaining mixture in a deep pie plate or quiche dish you have sprayed with nonstick spray.  You can also use a 9"x 9" baking dish.   Place in the oven and bake for 10 minutes. 

Place the drained and diced peaches evenly over the crust!

In another bowl, with an electric mixer, beat the cream cheese, sugar, the remaining egg, vanilla and cinnamon until it's smooth.  Spread over the peaches.  Drop the remaining cake mix mixture evenly over the top.

Place in the 350 degree oven and bake for 30 minutes!

It should be brown on top!   Allow to cool for about an hour before slicing!  It's especially good served with a scoop of ice cream or whipped cream on top!!! 

It's delicious! 

 

Chocolate Silk Ice Box Pie!

 

 

"Chocolate Silk Ice Box Pie"...it just sounds rich and delicious, doesn't it?  I love chocolate anything and chocolate pie is a favorite, so this was right up my alley definitely!  It's just the right amount of chocolate and sweetness.  Here is what you need:

 

 

2  1/2 cups half and half cream, divided

1  1/3 cups sugar

1/4 cup unsweetened cocoa powder

1 Tbs. butter

dash of salt

1/3 cup cornstarch

1/3 cup cold water

3 large egg yolks

1 tsp. vanilla

1 cup miniature marshmallows

1 prepared chocolate cookie crumb crust

whipped cream

 

In a heavy saucepan combine 2 cups of the half and half cream, sugar, cocoa powder, dash of salt, and butter.   Bring to a boil over medium heat, stirring constantly.

 

In a separate bowl, stir the cornstarch into the cold water until it's dissolved and smooth.  Stir in the other half cup of half and half.    Whisk in the egg yolks and the vanilla until blended.

 

Gradually whisk this cornstarch mixture into the saucepan.   Cook for about two minutes, stirring constantly or until it's thickened and smooth.   Add the marshmallows and stir until melted and smooth. 







Pour mixture into the pie shell and place a piece of plastic wrap right on top of the surface of the pie.  It should be touching the filling.  This prevents it from forming a tough skin on top.  Refrigerate 2-3 hours.

 

Slice and garnish with whipped cream and a cherry or chocolate curls!  It's delicious!

Peaches and Cream Pie!

This is my mother's peach pie recipe that she has made since I was a little girl.  It has always been one of my favorite pies.  I am not a big fruit eater, but peaches I love and this is the best peach pie, in my opinion, that there is. It's also very easy to make.

 Here is all you will need:

1 unbaked 9" pie shell
4 large peaches
1 1/4 cups sugar
1 stick melted butter
1/2 cup self rising flour
1 egg
1 tsp. vanilla

Peel and slice peaches and place them in the unbaked pie shell.  Beat the egg and mix with all of the other ingredients.  Pour over the peaches and bake in a preheated 300 degree oven for 1 hour.  If you place your pie plate on a cookie sheet before filling and during baking the pie will bake more evenly and if you do have a spill it will catch it.

After it cools slightly, slice and serve with vanilla ice cream or whipped cream...delicious!



Southern Peanut Butter Cream Pie!

There is a little diner in our city that has been in business for at least 50 years that has the best cream pies with meringue.  This place is a tiny little place and unless you were a local, you probably wouldn't even stop there, but on any given day you can go there and they will have homemade chocolate cream pie, coconut cream pie, lemon cream pie, sometimes butterscotch cream pie and most days the very best pie they make...peanut butter cream pie.   It is to die for and if you are  peanut butter lover like I am, it will be your favorite.  

Now I know most like the cold, pudding like whipped cream peanut butter pies and I like those also, but this is a different type of peanut butter pie.  The filling is cooked and it's made in a regular pie shell with meringue on top.  It's truly a southern delight and if you have never had one, you have to try it.  

Here is all you will need: 

 

1 9 inch pie shell, baked 

1 cup milk

1 cup evaporated milk

1 cup sugar

1/4 cup butter (4 Tbs.)

3 Tbs. cornstarch

1 tsp. vanilla

3 eggs, separated and at room temperature (use just the yolks in the filling and reserve the whites for the meringue)

1/2 cup smooth peanut butter

Meringue

3 egg whites (room temperature eggs make better meringue)

1 tsp. baking powder

4 Tbs. sugar

1 tsp. corn starch

1 tsp. vanilla

Combine milk, egg yolks, sugar and corn starch in a microwave safe bowl.  Microwave for 3 minutes.  Whisk well.  Add in the butter and vanilla and cook for about 3 more minutes.  Remove and whisk again until very smooth.  This filling should be thick by now, if not cook a little more and whisk again. Add the peanut butter and beat until smooth.  Pour into the baked pie shell.

You can also do this on the stovetop.  Just bring the ingredients up just to a boil, stirring constantly until thickened and add butter, vanilla and peanut butter right at the end.

For the meringue, add 1 tsp. of baking powder to the egg whites and start to beat the whites with an electric mixer on high. Gradually add in 4 Tbs. of sugar, continuing to beat. When stiff peaks start to form (this takes some time) add in 1 tsp. of corn starch and 1 tsp. of vanilla. Don't go too heavy on the vanilla or it will change the color of your meringue or use the colorless.  Make sure your bowl and beaters are completely clean and dry before you start making the meringue.   Any oil or residue will cause the meringue not to be high and light. This includes oils on your hands.  Do not touch the egg whites when separating them. I actually read a tutorial on making meringue lately that said to strain the egg whites through your fingers...don't do that for meringue.  The natural oils on your fingers and hands can affect your meringue. 



This is how your meringue should look.

Spread the meringue over your pie and be sure to seal the edges of the meringue all of the way around by just closing any gaps or air pockets.  People ask frequently about why their meringue shrinks and pulls away on the sides, it's because they didn't seal it down all the way around the pie.

Place in a preheated 350 degree oven for about 10 minutes. 

Southern Peanut Butter Cream Pie!



2 - Minute Tropical Pie!

This is a fun little dessert that is so quick and easy a child could make it!  As a matter of fact, it's a perfect recipe to turn over to the children.  With a little help in chopping a few of the ingredients, and a little adult supervision, the kids can prepare the dessert for dinner!  They will be so proud of their creation!  

I adapted this recipe from an original recipe published by Mr. Food!  I always loved watching Mr. Food and his quick and easy recipes.  I have a lot of his cookbooks and his way of delivering a recipe on TV was always soothing to me.  I think his appeal was that he made anyone believe they could prepare his dishes.  He wasn't afraid of some convenience items and he limited the amount of ingredients in a recipe.  Mr. Food knew that some folks needed something simpler and he delivered it.   It' s a good lesson to take a note from and one I sometimes forget.  RIP Mr. Food, I miss you, but your wonderful recipes live on!

It's called 2 - minute pie, because it literally takes about 2 minutes to prepare.  Now that is not exact and depends on how fast you move in the kitchen, so please don't time yourself and write me comments that it actually took 2 minutes and 47 seconds or some other such nonsense...lol.   I know most of you think I am kidding, but you would not believe some of the comments I get...lol.  

Any who, here is what you will need:

1 prepared graham cracker pie crust or shortbread pie crust

1 (20 oz.) can of crushed pineapple, undrained

1 (3.5 oz.) box of instant vanilla pudding

1 (3.5 oz.) box of instant lemon pudding (can use another vanilla or white chocolate is good also if you like a less tart flavor)

8 oz. sour cream

1 cup flaked coconut, divided

1/2 cup nuts, chopped  pecans or walnuts  (optional)

1/2 cup maraschino cherries, drained and chopped (optional)

whole maraschino cherries for garnish

whipped cream for garnish

Mix the crushed pineapple  with is juices and pudding mixes together until the puddings have dissolved and then add the sour cream in and stir until smooth. Be sure you buy the INSTANT PUDDING, not the cook and serve, it will not work in this.   Stir in 1/2 cup of the coconut, nuts and chopped cherries. 

Pour into prepared crust.

Top with the other 1/2 cup of coconut and a few whole maraschino cherries.  Chill for at least 2 - 3 hours before serving!  





Fudgy Caramel Pie!

This "Fudgy Caramel Pie" is another of my Aunt Ann's creations.  She makes pretty food that tastes really good also.  Have you ever seen pretty food and then tasted and it and it's not as good as it looks?  That's not  the case with this one.  It tastes every bit as good as it is pretty! 

  It's also two of my favorite things...chocolate and caramel in one pie.  How could that be wrong?  Here is what you will need for this one:

2 squares (1 ounce each) semi sweet chocolate

1 Tbs. butter

1 (9 inch) pie shell, baked

Caramel Layer

20 caramels

1/3 cup heavy cream

1  1/2 cups salted peanuts

Chocolate Layer

6 squares semisweet baking chocolate

2 Tbs. butter

1 cup heavy cream

2 tsp. vanilla

2 Tbs. confectioner's sugar

Topping

5 caramels

1 Tbs. cream

1 Tbs. butter

whipped cream and salted peanuts (optional)

For the first layer, melt the chocolate and the butter, stir.  It's easy if you microwave this for 1-2 minutes in the microwave.   Spread on the bottom and up the sides of the pie crust.  Refrigerate to set.

For the next layer, melt the caramels and cream, stirring until smooth.  It's easiest to microwave for 1 minute intervals, stirring after each minute until melted.  Stir in the peanuts.   Spoon into the pie shell.

For the chocolate layer, melt the chocolate with the butter and stir in a saucepan or in the microwave for 1-2 minutes.  Let cool for about 15 minutes.  In a mixing bowl, whip the cream, vanilla and confectioner's sugar until soft peaks form.  Gently fold the whipped cream into the chocolate.  Spread over the caramel layer.  Refrigerate until set for several hours.  

To garnish, melt the remaining caramels with 1 Tbs. butter and Tbs. cream and drizzle over the top. You can also garnish with whipped cream around the edges and peanuts as shown here.

Millionaire Pie!



This "Millionaire Pie" is an old recipe that used to show up at church dinners, family reunions, and after funeral meals in the South and probably still does to some degree!  I would guess it got it's name because it's a bit rich, but I don't think it's overly rich!   The nice thing about this recipe is that it makes two pies and the pie can be frozen, so you can have one on hand for unexpected guests!  With it's pretty colors, it makes a great holiday pie also!  Here is what you will need for this pie:

1 (8 oz.) pkg. cream cheese, softened

1 (14 oz.) can of sweetened condensed milk

1 Tbs. lemon juice

1 (12 oz.)  container of frozen whipped topping

1 (20 oz.) can of crushed pineapple, drained

1 cup pecans, chopped

1 cup maraschino cherries, drained and chopped

2 graham cracker crusts

In a mixing bowl beat the cream cheese, lemon juice and the sweetened condensed milk until it's smooth.  Fold in the whipped topping.  Fold in the crushed pineapple, pecans and maraschino cherries.  

Divide evenly and pour into the pie crusts.  Cover and freeze for 2-3 hours before serving. 

Remove from freezer about 20 minutes before serving.  Garnish with whipped cream and a cherry!

Tomato Pie!

This tomato pie is the one recipe I can't wait to make when the first tomatoes of the season get ripe.  It's a really simple recipe, but it's so good and can be served for really any meal of the day. It's perfect for brunch, lunch or dinner.   My sister usually eats the leftovers for breakfast the next morning if she is here when I make it.  With the fresh tomatoes, it just tastes like summer.   Here is what you will need to make a tomato pie:

1 deep dish pie crust

3 medium size tomatoes

1 medium Vidalia onion, chopped or about 1 cup

1 cup mayonnaise

1 cup sour cream

1/4 cup fresh basil or 1 tsp. dried basil

1/4 cup fresh oregano or 1 tsp. dried oregano

1/2 cup Parmesan cheese

1 cup shredded cheddar cheese

1/2 tsp. garlic powder

salt

black pepper

1/2 tsp. Nature's Seasoning

Bake the pie shell in a preheated 350 degree oven for 5-7 minutes just to brown it. 

Slice the tomatoes and put them on a double thickness of paper towels. Slice them sort of thick, about 1/4 inch and if the peel seems tough at all, peel them.   Salt each slice and let them sit for at least 30 minutes.   This takes some of the water out of them.  Don't skip this step or your tomato pie will be soggy and won't hold up well.

Dice the Vidalia onion and sprinkle in over the bottom of the pie shell.

Place the tomatoes in the pie crust over the onion in a single layer.  Sprinkle them with black pepper. Sprinkle the chopped oregano and basil over the tomatoes.

In a bowl mix the sour cream, mayonnaise, garlic powder, Nature's Seasoning and Parmesan cheese until well blended.  This is one recipe that you cannot substitute the low fat sour cream or mayonnaise in.  They contain a lot of water and will make the pie very soupy and watery.  Use the real thing in this and just eat one piece if you are watching your fat intake.

This is the Nature's Seasoning.  I use it place of salt and pepper a lot. It's a great overall seasoning and doesn't contain MSG. If you don't have this, just use salt and pepper.

Spread the sour cream/mayonnaise mixture over the tomatoes and to the edges of the crust.

Sprinkle the top with a little more Parmesan cheese and the shredded Cheddar cheese.  Place in a preheated 350 degree oven for 35-40 minutes.  I place the pan on a cookie sheet or pizza pan and it bakes more even and catches any spillovers.

The cheese should be nice and melted and the top just starting to brown.  Let the pie sit for at least 10 minutes before you slice and serve.

 

Chocolate Peanut Butter Pie!

 

If you are like me and you love peanut butter, this "Chocolate Peanut Butter  Pie" is a must try! 

In my experience, peanut butter pie recipes can be hit or miss.  Sometimes they are overly sweet, other times there is not enough peanut butter taste or there can be too much of a good thing.  

This peanut butter pie recipe is just right!   There is enough peanut butter and it's just the right amount of sugar, but it is decadent and a small slice is enough for most people!  I didn't hear any complaints about it,   that's for sure!   It's totally yummy!

This is the perfect cool and creamy treat for summer and you don't even have to turn the oven on!

   

Here is what you will need:

1 large graham cracker crust  (the one that says 2 extra servings on it)

8 oz. block of cream cheese (softened to room temperature)

1  1/4 cups  confectioners sugar

1 cup creamy peanut butter

1 Tbs. vanilla

8 oz. frozen whipped topping, thawed

Ganache topping

1/2 cup heavy whipping cream

1 cup semi sweet chocolate chips

1 Tbs. butter

In a large mixing bowl, beat the cream cheese with the confectioners sugar  with an electric mixer until smooth.   Beat in the peanut butter and the tablespoon of vanilla.   Fold the whipped topping in until it's all combine.

Pour the filling into the graham cracker crust and spread it out evenly.  Place this in the freezer while you make the ganache.

Place the 1/2 cup heavy cream in a pan on the stove and bring it to a boil stirring constantly.  As soon as it boils, turn the heat off and remove from the heat.  Pour the chocolate chips in and cover with the pan lid.  Allow to sit about five minutes.  Add the butter and stir until the chocolate and butter is melted and the ganache is smooth.  Let this cool slightly, but not too much or it won't spread well.  

Remove the pie from the freezer and pour the ganache over the top.  

With a spatula, spread the ganache in an even layer over the top!   Cover and place in the freezer for at least 2 hours before serving.   Remove from the freezer 20 minutes before serving.  You can serve this semi-frozen or more thawed for a softer texture.  I really like it better on the frozen side.  It's more like peanut butter ice cream or cheesecake when it's less thawed.

I like it topped with more whipped cream and sprinkled with mini chocolate chips!

However you choose to serve it,  it's delicious!!!  Enjoy!!! 

 

Butterscotch Pie!

One of our favorite pies is a butterscotch pie.  This is not a pie we make all that often for some reason though. It seems that chocolate, lemon and coconut cream always are made more in the meringue pie varieties.  However, the butterscotch pie is one that is a lot of folk's favorite.  They just don't know anyone who makes it anymore.   I am not sure why, because it's really very easy.  This recipe is one of the easiest.   Here is what you will need:

1  9" pie shell, baked
1 cup brown sugar
1/2 cup white sugar
pinch of salt
3 eggs, separated (leave the eggs out of the refrigerator for a couple of hours beforehand to let them come to room temperature)
2 cups milk
4 Tbs. cornstarch
1/4 stick of butter
1 tsp. vanilla

Meringue

3 egg whites

1 tsp. baking powder
4 Tbs. sugar
1 tsp. corn starch
1 tsp. vanilla


Bake pie shell in a 350 degree oven just until it is starting to brown, about 10 to 15 minutes.

Mix cornstarch, sugar, and salt.  Beat egg yolks with milk and add to dry ingredients in a medium sauce pan over medium heat.  Stir constantly and cook until it thickens. You can also do this in the microwave.  Cook for about 2 minutes on high, remove and whisk well, return to microwave and cook on high for another 4 minutes or until it is thickened. Once thickened,  add butter and vanilla and beat well until blended.

Pour filling into the pie shell.

For the meringue, add 1 tsp. of baking powder to the egg whites and start to beat the whites with an electric mixer on high.  Gradually add in 4 Tbs. of sugar, continuing to beat.  When stiff peaks start to form (this takes some time) add in 1 tsp. of corn starch and 1 tsp. of vanilla.  Don't go too heavy on the vanilla or it will change the color of your meringue or use the colorless.

This is what the meringue looks like when it's stiff enough. 

Spread the meringue over the pie filling and be sure to go to the edges of the crust and seal it.  This is a very important tip when making a meringue pie, because if you don't seal the edges of meringue around the edge of the crust, your meringue will sink in and not stand up tall on the pie when you brown it.  Place it in a preheated 350 degree oven for 13 - 15 minutes just until slightly browned. 

 



White Chocolate Banana Cream Pie!

  

There is a popular restaurant in our area that serves a delicious white chocolate banana cream pie.  The problem is that I am usually too full by the time I finish dinner to ever order dessert, so I decided that I would recreate that pie.   This is my version and it comes pretty dang close to theirs.   The other great thing is that I made the whole pie for what one piece of the restaurant version costs.  This recipe has a few steps to it, but it's not really hard to make so don't let that deter you. 

 Here is what you will need:

Graham Cracker Crust

1/2 cup butter, melted

2 cups graham cracker crumbs

1/2 cup sugar

You can use a prepared graham cracker crust (one that has two extra servings is best)

1/3 cup half and half

2 Tbs. butter

6 oz. white baking chocolate  (you will need 2  (4 oz.)  bars for this pie total)

3 - 4 bananas, sliced

1   1/2 cups half and half

3/4 cup sugar

3 Tbs. cornstarch

3 egg yolks

1 tsp. vanilla

1 Tbs. butter

8 oz. frozen whipped topping, thawed

white chocolate curls for garnish

Prepare the crust by mixing the melted butter with the sugar and graham cracker crumbs.  Press in a deep pie dish on the bottom and up the sides.  Refrigerate for about 15 minutes  If you buy a prepared graham cracker crust, the larger one that has two extra servings works best.   This is a large pie.   Keebler makes the larger crust. 

In a saucepan melt the butter with 1/3 cup half and half and 6 oz. of white chocolate.  Stir until smooth.  You can also do this in the microwave for about 1 -2 minutes.   Pour the smooth mixture in the crust and chill for 30 minutes. 

Make the custard while the white chocolate layer chills.  Place the 1  1/2 cups half and half in a saucepan over medium heat.  Mix the cornstarch and the sugar.  Stir into the half and half.  Add the egg yolks.  Cook and stir until the mixture starts to thicken.  Remove from heat and stir in the vanilla and butter.   Pour into a bowl and refrigerate for 20 minutes.

 

Layer the sliced bananas over the white chocolate layer of the pie and pour the cooled custard over it.

Make chocolate curls out of the chocolate you have left over.  I use a vegetable peeler to do this. It curls best if it's slightly warmed up, but not much.  You can just hold it in your hand for a minute and that is plenty. 

Spread the whipped topping over the pie and finish with the chocolate curls.  Refrigerate for at least 4 hours before serving, overnight is even better.  

 





Old Fashioned Coconut Cream Pie!

I guess my second favorite meringue pie after chocolate has to be coconut.  It's an old southern classic dessert and I think people seem to think it's hard to make, but actually it's not with the right recipe and tips for the meringue.  Here is what you will need:

1 9" pie shell

Pie Filling

1 cup sugar

3 egg yolks

1/4 cup cornstarch

2 cups milk

1 Tbs. butter

1 tsp. vanilla

1  1/2 cups coconut

Meringue

3 egg whites

1 tsp. baking powder

4 Tbs. sugar

1 tsp. corn starch

1 tsp. vanilla

Take the eggs out of the refrigerator an hour or so before you are going to make the pie.  A key to getting a good high meringue is that the egg whites be at room temperature.

Place the pie shell on a cookie sheet. Bake the pie shell in a 350 degree oven just until it's lightly browned.  About 15 minutes.

Whisk together the sugar, egg yolks, cornstarch and milk in a pan over medium heat.  Stir frequently until it starts to thicken and bubble.  Once it is thick add the butter, vanilla, and a cup of coconut and stir together.  Pour filling into the pie shell.

For the meringue, add 1 tsp. of baking powder to the egg whites and start to beat the whites with an electric mixer on high. Gradually add in 4 Tbs. of sugar, continuing to beat. When stiff peaks start to form (this takes some time) add in 1 tsp. of corn starch and 1 tsp. of vanilla. Don't go too heavy on the vanilla or it will change the color of your meringue or use the colorless.  Make sure your bowl and beaters are completely clean and dry before you start making the meringue.   Any oil or residue will cause the meringue not to be high and light.

This is what the meringue should look like when it's stiff enough.

Spread the meringue over the pie and be sure to seal the meringue to the edges of the crust all the way around.  Sprinkle with 1/2 cup of coconut.  Place in a 350 degree oven until it just starts to brown. It takes about 10 minutes.  Watch it carefully because ovens vary. 

Coconut Cream Pie!