Cream Cheese Pecan Pie!

This is a delicious spin on the classic southern pecan pie.   Some people say a pecan pie is too sweet or too rich for them...I am not one of those people by the way...lol!!!   This pie has a yummy cream cheese layer to it with a pecan pie filling on top and it is a little less sweet than the traditional pecan pie.  

This is a wonderful pie for the holidays, but it's good year round.  Your cheesecake lovers will love it!  It's also really quite easy to make.

Here is what you will need for this pie:

CREAM CHEESE LAYER

1  (9") deep dish pie crust, unbaked

1 egg 

1/2 cup sugar

1 tsp. vanilla

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

PECAN PIE FILLING LAYER

2 eggs

1/2 cup corn syrup

3/4 cup sugar

4 Tbs. butter, melted

1 tsp. vanilla

pinch of salt

2 cups chopped pecans

Preheat oven to 350 degrees.

In a bowl beat the egg, sugar, vanilla and cream cheese until smooth.   Place the pie shell on a cookie sheet.   This makes it easier to transfer to the oven and will catch any spills.  Pour the cream cheese layer in the shell and bake for 15 minutes.  Remove from oven while you mix up the pecan pie layer.

In a bowl, whisk the eggs, corn syrup, sugar, butter, vanilla and salt together.  Stir in pecans.  Carefully, pour over the cream cheese layer.   Reduce the oven heat to 325.   Bake for 40 -45 minutes or until set. 

It should be lightly browned, but not too brown.  Allow to cool on the counter before you slice it.

This pie is a 100 on the yummy scale!!!  It's fantastic!!! 

Old Fashioned Lemon Icebox Pie!

There is nothing better to me when the weather gets warm than cool, lemony treats.  Lemon desserts are just some of my favorites.  I have had a lot of requests for an "Old Fashioned Lemon Icebox Pie" recipe.   Now, sometimes I am not sure everyone is thinking of the same thing when we talk about lemon icebox pie.  

There seems to be some confusion about lemon pie, even among some food sites.  Lemon Icebox pie is not the same thing as Lemon Meringue Pie.   Lemon Meringue Pie has a custard that is cooked before you pour it in the prebaked shell and it is topped with, well, meringue.  This is Lemon Meringue Pie:

Lemon Meringue Pie!

Lemon Icebox Pie comes in two varieties nowadays.  The no bake version that is made with sweetened condensed milk, whipped cream, lemon juice, and sometimes cream cheese.  It is a more frozen type of pie and while it's really tasty, it's not really what is the old fashioned type.   

The old fashioned pie has egg yolks in it and it's just really creamy and has just the right lemony zest to it.  Some recipes do not bake the pie after it's filled, but I know from past experience that so many of you have issues with raw eggs that this recipe does bake the filling.  It also does not have a meringue topping, but is topped with whipped cream. 

Here is what you will need for this "Old Fashioned Lemon Icebox Pie":

1 graham cracker pie shell ( you can used the premade one or make your own)

1 (14 oz.) can of sweetened condensed milk (like Eagle Brand)

3/4 cup fresh squeezed lemon juice (5-6 lemons juiced, depending on the size and juiciness)

zest of 1 of the lemons

4 egg yolks

1 tsp. vanilla

pinch of salt

Preheat oven to 350 degrees.

Whisk the sweetened condensed milk and the lemon juice together.  In a separate bowl whisk the lemon zest and the egg yolks together until light yellow.  You can save the whites of the eggs for another use.  Actually they freeze well and can even be thawed and brought to room temp to make meringue for another dessert on another day.

Add the yolks to the lemon juice and milk mixture.   Add in the vanilla and pinch of salt. 

 Pour into the graham cracker crust and bake for 15 minutes in the 350 degree oven.  Remove and allow to cool completely on the counter.  Cover the pie loosely, not allowing plastic wrap to touch the top of the pie, if you happen to use plastic wrap to cover it.  Refrigerate for 3-4 hours before serving.  This pie will keep for several days in the fridge (3-4) or you can even freeze it.  Just be sure to thaw it before serving for the best results.

Serve with a dollop of whipped cream on top! 







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!

Buttermilk Pecan Pie!

This takes two great southern pies and combines them into one.  The texture is more like the traditional Kentucky Buttermilk Pie,  but the addition of pecans really enhances the overall flavor.  This is also a really easy pie to make!   It's a dessert you can whip up without a lot of extra planning, because you usually have these ingredients on hand.  Here is what you will need:

3 large eggs

1 1/2 cups sugar

2 Tbs. all purpose flour

pinch of salt

1/2 cup butter, melted 1 stick

1/4 cup buttermilk

2 tsp. vanilla

1 cup pecans, chopped

1 (10 inch) unbaked pie shell

Preheat oven to 300 degrees.

Whisk the eggs lightly.  Add the sugar, flour, and pinch of salt.  Add the melted butter, buttermilk and vanilla.  Beat well.

Place the unbaked pie shell on a cookie sheet.  This prevent spills and the pie just bakes more evenly.  Sprinkle the chopped pecans in the bottom of the shell. 

Pour the filling over the pecans.  Place the pie on the center rack and bake for 55 to 60 minutes or until just brown.  If it starts to crack on top, it's done!

Serve with ice cream or whipped cream!





Chess Pie...a Southern Favorite!

The one pie that is probably close to 'as southern' as the pecan pie, is the the chess pie.  In my part of the south, it was probably served much more often, mainly because pecans do not grow here and were not always plentiful like in so many of the deeper southern states.  Even without the pecans, this pie is very rich and a small slice will do for most people. 

There are a lot of theories about why it's called chess pie, but no one knows for sure.  Some think because it is similar to the English lemon curd pie which they called a 'cheese pie', minus the lemon and the cheese,  so this pie became known as chess pie.   That seems to be a stretch to me.  

Another theory is that gentlemen would retire to the parlor after dinner to play chess and have this pie.  I don't think that works either.  Then there is the one that theorizes that back in the day of slavery, the cooks would be asked what was for dessert and they would say 'jes pie'...that one might work. 

 The last one is that this pie is so sweet it will keep in a pie chest or safe for a few days without ruining and was therefore called a 'chest pie' and with the southern accents, later called a Chess Pie.  That one works for me best.   It could be any or none of these.

I always remember my great great aunt making this pie and it seemed like she made it at least once a week.  She baked every week day (not weekends)  of every week that I can remember.  Can you imagine baking that much?  I can't and I cook a lot...especially now. 

Here is what you need for this pie: 

1 unbaked 9" pie shell

1 stick butter, melted

2 cups sugar

4 eggs, lightly beaten

1 Tbs. flour

2 Tbs. cornmeal

1 Tbs. white vinegar

1 tsp. vanilla

1/4 tsp. salt

1/4 cup half and half

Preheat oven to 350 degrees. Cream together butter and sugar.  Add the rest of the ingredients and mix well.  Place the unbaked pie shell on a cookie sheet.  Pour the mixture in the shell and carefully place in the oven on the center rack.  

Bake for 45 to 50 minutes or until slightly browned (don't over brown).   Remove and cool before serving.

Chess Pie!





Pumpkin Cheesecake Pie!

 This is a great pumpkin pie recipe if you are looking for something a little different from the traditional baked pumpkin pie!   It's also a really good pumpkin dessert for those people who think they don't like pumpkin.  Even the kids will love this one!   It's sort of pumpkin pie meets cheesecake.   

Here is what you will need for this one:

1 large graham cracker crust (the one that says 2 extra servings or if you make your own, make a deep dish crust)

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

1 cup, plus 1 Tbs. milk, divided

2 Tbs. powdered sugar

1 tsp. vanilla

1 (8 oz.) container frozen whipped topping, thawed and divided

2 small (3 oz.) boxes of instant French vanilla pudding (be sure to get instant)

1 (15 oz.) can of pumpkin (not pumpkin pie filling)

1 tsp. cinnamon

1 tsp. pumpkin pie spice

Beat cream cheese with 2 Tbs. powdered sugar, 1 Tbs. milk and vanilla until smooth.  Fold in 1/2 of the frozen whipped topping.   Pour into the graham cracker crust and smooth to the edges.

Beat the remaining 1 cup milk with the pudding mixes. Beat in the pumpkin, cinnamon, and pumpkin pie spice.  Spread over the cream cheese layer.  Refrigerate for 3-4 hours before serving. 

 

Serve topped with a dollop of the remaining whipped topping, sprinkled with a little pumpkin pie spice or cinnamon!

Blueberry Buttermilk Pie!

As most of you know, I love anything blueberry, so this "Blueberry Buttermilk Pie" is my kind of pie!   There is just something about buttermilk  and blueberries that works well together.  This is also a really easy pie to make!   I used fresh blueberries, because they are so good right now, but you could use frozen also.   This pie is southern comfort food at it's best! 

Here is what you will need:

1 deep dish pie crust, unbaked
1 cup fresh blueberries or frozen blueberries, thawed
1 1/2 cups sugar
2 Tbs. self rising flour
1 stick melted butter
3 eggs
1/2 cup buttermilk
1 tsp. vanilla

Preheat oven to 350 degrees.

Place the cup of blueberries in the bottom of the pie shell.

Mix together butter and sugar.  Add flour, eggs,  and buttermilk and mix well.  Add vanilla. Place the pie crust on a cookie sheet. Pour the buttermilk filling evenly over the blueberries.  Place on the center rack in the oven and bake at 350 degrees for 15 minutes.  Decrease the temperature to 300 and bake for 45 minutes.

Remove from oven and allow to cool for 30 - 45 minutes before slicing. 

Serve plain or with a nice dollop of whipped cream!



Kicked Up Caramel Pie!

One of my favorite desserts is caramel pie.  O'Charley's, which is a restaurant chain primarily in the southeast...I think, is the creator of the caramel pie.  At least, that is where I discovered it.  This is the homemade version which I have kicked up a bit and even if I do say so myself, I think I improved on it a little.  Like it wasn't fattening and rich enough, I add extra chocolate chips and nuts for additional flavor and crunch.  This is really a simple dessert to make and you will get so many oohs and aahs when you serve this! 

Here is what you will need:

A large graham cracker crust (the 2 extra serving one), walnuts, mini chocolate chips, whipped cream, and sweetened condensed milk (2 cans).

Remember this step from the 'White Chocolate Caramel Banana Pudding' post?  If you missed it's under Best Dishes.  Take the labels off of 2 cans of sweetened condensed milk and place them in a pan of water that just covers the top.  Bring this to a low boil and boil for 3 hours.  DO NOT let the pan boil dry, keep adding water to keep it over the top of the cans.  This can be dangerous and it might explode if you do not keep an eye on it.  I always set the oven timer for this.   Once the 3 hours are up, carefully pour off the hot water and run cool water over them.  Once they are cool to touch open them carefully (in case the caramel is hot). 

An alternative method for turning the milk to caramel is putting the cans in your slow cooker, cover with water just to above the tops, and set on low for about 10 hours.  The water doesn't evaporate in the slow cooker with the top on it, so you don't have to worry about adding water.  It's best if you lay some foil on the bottom of the slow cooker because the cans might stain the crock.   Remove the cans with tongs when the time is up to cool.

Sprinkle 1/2 cup mini chocolate chips and 1/2 cups chopped walnuts or pecans in the bottom of your pie crust.  This is the difference in the O'Charley's version.

Now spread the caramel over the nuts and chocolate chips. This doesn't have to be smooth.

Cover the caramel with whipped cream and 1/2 cup mini chocolate chips and 1/2 cup chopped walnuts!  Chill in the fridge until ready to serve. 

Ingredients:

1 large graham cracker crust

2 cans sweetened condensed milk

1 cup mini chocolate chips

1 cup chopped pecans or you can use walnuts

12 oz. whipped cream

The Elvis Pie!

I have found that anything with Elvis's name on it in the food world is usually pretty dang good!  Elvis was known to be a lover of southern comfort food!   He had a late night favorite he loved, fried peanut butter and banana sandwiches.   This is a peanut butter and banana icebox pie, so what better name than "The Elvis Pie"! 

  Here is what you will need for this pie:

1  large prepared graham cracker pie crust (the extra large one with 2 extra servings)

4 oz. semi sweet chocolate chips

2 cups heavy whipping cream divided

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

1 cup creamy peanut butter

1/2 cup firmly packed brown sugar

1 cup confectioners sugar

2 tsp. vanilla

2 large bananas, sliced thin

Garnishes

additional sweetened whipped cream

additional melted chocolate or chocolate syrup

Place the chocolate chips and 1/2 cup of the whipping cream in a glass bowl and microwave for 1 minute.  Stir until smooth.  If not melted, microwave for another minute.  This depends on the wattage of your microwave.  One minute does it in mine. 

Pour melted chocolate into the pie crust.

Place the cream cheese, peanut butter, brown sugar,  confectioners sugar and 1/4 cup of the cream in a mixing bowl.  Beat with an electric mixer until light and fluffy. 

In another bowl, beat the rest of the cream and the vanilla until stiff peaks form.  Fold the whipped cream into the peanut butter mixture and lightly stir to combine.

Arrange the banana slices over the chocolate layer in the pie crust.  Evenly spread the whipped peanut butter mixture over the bananas.  Cover and chill in the refrigerator for at least 5-6 hours or even overnight!   

Drizzle each piece with additional melted chocolate or chocolate syrup!

Add a dollop of whipped cream for an extra wow! 





Japanese Fruit Pie!

Don't let the name of this pie fool you, because it is definitely a southern pie and not very exotic at all.   Why is this absolutely delicious pie, called a "Japanese Fruit Pie" you ask?  According to all of the information I can find, no one really knows, but the theory is that it was made way back in colonial days and folks thought that coconuts came from Japan.   I don't really know why, but so many southern recipes have names that have really nothing to do with the countries we attach to them...like Italian Cream Cake for example.   The southern version has nothing to do with Italy.

What I will tell you about this pie is that it is wonderful and it's also very easy to make!  If you have not ever tried it, you really should!  It will become a favorite!  It has a similar flavor of a less sweet Chess Pie.  

 Here is what you will need:

2 egg yolks

1 cup sugar

1/2 cup butter, melted (1 stick)

1 tsp. white vinegar

1 tsp. vanilla

1/2 cup chopped pecans

1/2 cup flaked coconut

1/2 cup raisins

2 egg whites, stiffly beaten

1 unbaked (9 inch) pie shell

Preheat oven to 300 degrees.

Beat egg yolks, sugar and butter with mixer until well blended.  Mix in vanilla and vinegar.   Stir in pecans, coconut, and raisins. 

Beat the egg whites in a separate bowl until stiff, then fold into the rest of the pie mixture.  

Spoon into the pie shell.  Place the pie plate on a cookie sheet and place in the 300 degree oven for 1 hour. 

Remove and allow to cool. 

Serve with a dollop of whipped cream!  This pie is so good!





Strawberry Rhubarb Pie!

I get a lot of requests for a good "Strawberry Rhubarb Pie"!  According to my mother it was my grandfather's favorite pie.   He even liked just a good Rhubarb Pie without the addition of strawberries.  I do think the strawberries add something to it though.  Both strawberries and rhubarb come into season about the same time here in Kentucky so pairing them up is just natural.  The two flavors really do great things for each other!

It seems like it's hard to find good recipes for rhubarb.  This recipe is fairly easy to make. Here is what you will need:

pastry for a 2 crust 9 inch pie

3 cups fresh rhubarb, peeled and diced

1  1/2 cups strawberries, hulled and sliced

1  1/2 cups sugar

3  Tablespoons cornstarch

1/2 tsp. salt

1/4 cups butter, melted

1/4 cup sugar

Mix the strawberries and diced rhubarb and place in a 9 inch pie shell or crust placed in a deep dish pie plate.  Mix the sugar, cornstarch and salt and sprinkle evenly over the strawberries and rhubarb.  

Place the other pie crust over the top and crimp to seal the edges around the pie.  Trim it to fit.  Cut some slits in the top of the crust to vent the pie while baking.  Brush the top crust with the melted butter.  Sprinkle with the other 1/4 cup sugar. 

Place the pie on a baking sheet or cookie sheet in case of spillovers.  Place in a 350 degree oven for 25 to 30 minutes or until lightly browned. 

Allow to cool, slice and serve with a scoop of vanilla ice cream!  Delish!  



Lemon Chess Pie!

Chess Pie is about as southern as pie gets!  The history of where Chess Pie got it's name is debatable, but it's a pie that has been around for many, many years.  In my part of the country, Chess Pie was probably made much more than even Pecan Pie back in the day, due to the fact that pecans do not grow in our area and were not as readily available.   Some say Chess Pie and Pecan Pie taste the same, but they do not taste all that similar to me.  Pecan Pie is more syrupy and Chess Pie is more of a custard like consistency. 

There are variations on the flavors of Chess Pie and this Lemon Chess Pie is one of those variations.  I like the addition of the lemon, because the tartness of the lemon cuts the sugar somewhat in this very rich pie. 

  Here is what you will need for this "Lemon Chess Pie":

1 unbaked 9" deep dish pie shell

1 stick butter, melted (1/2 cup)

2 cups sugar

1/4 cup fresh lemon juice (you will need about 2 fresh lemons)

2 Tbs. lemon zest

4 eggs, lightly beaten

1Tbs. flour

2 Tbs. cornmeal

1 tsp. white vinegar

1 tsp. vanilla

1/4 tsp. salt

1/4 cup half and half

Preheat oven to 350 degrees.

Cream together butter and sugar.  Add the rest of the ingredients and mix well.  Place the unbaked pie shell on a cookie sheet.  Pour the mixture in the shell and carefully place in the oven on the center rack.  

Bake for 45-50 minutes.  The top will brown, but do not overbrown it.   The thin brown crust on top is typical for a Chess Pie.  Allow to cool before slicing!  

Serve plain or...

with a dollop of whipped cream!  Delicious!



Old Fashioned Raisin Pie!

If you like raisins, you will love this "Old Fashioned Raisin Pie"!  It's a pie that not many make anymore, but those who remember it, ask me for a good recipe quite often.  It's actually very hard to find a good recipe for this pie!  

Raisins are one of those things you really like or you hate.  When I was growing up, I actually thought raisins were a special snack.  Contrary to what most people think of southern people and their bad eating habits, my mother was always very strict about our eating habits when we were young.  As we got older, we had a little more freedom of choice. We were not allowed many snacks between meals and when we were, it was usually something fairly healthy, like fruit, raw vegetables like carrots and celery, or sometimes raisins.  I loved the raisins, because, of course, they were sweet!

 Sometimes, we got cookies, but not everyday and not between meals very often.  We had this annoying cookie jar and let me tell you, you could not lift the lid on that jar without Mama hearing it!  I don't care if she was outside, that woman could hear that lid rattle.  Now, Daddy was another story, because Daddy napped and when he napped he heard nothing and even Daddy might have been known to sneak a cookie every now and then himself!  My point is, we taught much better eating habits then.  

Here is what you need for this "Raisin Pie":

2 cups sugar
1/2 cup butter, melted
1 tsp. cinnamon
1 tsp. allspice
4 eggs
3 Tbsp. vinegar
1 cup raisins
1 cup chopped walnuts (optional)
1  9 inch deep dish pie shell

Cream sugar, butter, cinnamon and allspice together.  Add eggs, vinegar, raisins and walnuts (if using).  Place the pie shell on a cookie sheet and then pour the mixture into the shell.  

Bake at 350 degree for 30 minutes uncovered.   Place a sheet of foil loosely over the top to keep from over browning and bake for 30 more minutes.  You will bake for a total of 1 hour.  Remove and allow to cool before slicing.

Pineapple Pie!

In the South, we use a lot of pineapple and coconut in our holiday cooking... sometimes together and sometimes on their own. I am sure this originated, like so much does in the food traditions of a region, with the availability of these wonderful food items.  This is just a simple pineapple pie and it's delicious.  If you are a pineapple lover, this pie is for you! 

Now, supposedly, this is Johnny Cash's mother's pineapple pie recipe.  Pineapple pie was said to be Johnny Cash's favorite.  I don't really know if this is her recipe for sure, but it came from someone who might know, so I will go with it! 

  Here is what you will need:

1 1/2 cups sugar

1/2 cup butter, melted (1 stick)
1 cup crushed pineapple (drained slightly, but not dry)
3 tablespoons flour
1 teaspoon vanilla

pinch of salt

2 large eggs
1 Deep Dish pie shell, unbaked

Preheat oven to 350 degrees.

In a mixing bowl, beat all ingredients until well blended.   Place the unbaked pie shell on a cookie sheet.   Carefully pour the ingredients into the pie shell.  Place on the center rack in the oven.  Bake for 45-50 minutes. 

 The top should just be starting to brown.  Remove and cool slightly before serving! 

Serve with a dollop of whipped cream or without!  It's delicious either way!