Pecan Pie

1 C. white corn syrup               1 C. dark brown sugar

1/3 C. butter (melted)               3 eggs (slightly beaten)

1/3 tsp. salt                              1 tsp vanilla

1 heaping cup shelled pecans (whole or cut in half)

          Combine syrup, sugar salt, butter vanilla and mix well.  Add slightly beaten eggs.  Pour into 9 inch unbaked pie shell.  Sprinkle pecans over all.  Bake in pre-heated 350 degree oven for approximately 45 minutes.

(Note:  I usually use a 10” pie pan so I add one more egg, 1/3 Cup more brown, 1/3 Cup more corn syrup, 1 ½ Tb. more butter, and a little more vanilla and dash more of salt.)    

 -Recipe courtesy of Barbara Leary

Fresh Peach Cream Pie By Armelle Blog

{Fresh Peach Cream Pie}

Serves 4-6

For the Crust:

2 packs (a little less than 3 cups) graham crackers, crushed (I prefer the Honey Maid Honey Graham Cracker.  I did NOT like the Keebler brand graham crackers.  I also like Trader Joe’s Graham Crackers if you can find them.

1 1/2 sticks of butter, melted
3 tablespoons powdered sugar

Combine crushed graham crackers (I place mine in my food processor and I like to pulse them not totally fine, but just a little coarse), melted butter (enough for it to hold together well when pressed), and powdered sugar, and mix well (or pulse together in food processor).  Press into the bottom of a 9 inch pie plate. (You may have extra)
*If the crust is having a hard time holding together, you may need a little more melted butter.

For the Cream Filling:

1 cup heavy whipping cream, whip until Medium to Stiff Peaks. (you don’t want it runny)

1 cup powdered sugar                              

4 oz cream cheese (1/2 brick), softened at room temperature. *it must be room temperature or it will be clumpy

1 tsp vanilla (I prefer vanilla bean paste!)

1 tbs fresh lemon juice

2 tbs milk

Whisk heavy whipping cream until it forms medium to stiff peaks, and set aside.
Mix together in a stand mixer with a paddle attachment room temperature cream cheese, powdered sugar, lemon juice, vanilla bean paste, and milk.  Mix until combined well.  Next, carefully fold the cream cheese mixture into the whipping cream, and layer unto the bottom half of the graham cracker crust, and let it set up in the fridge. *You may have a little extra cream cheese filling

For the Peach Sauce:

1-2 medium peaches, peeled and sliced
1/4 cup water
1/2 tbs fresh lemon juice
1/2 cup sugar
1 tbs corn starch

In a blender.  Add peaches, water, lemon juice,  corn starch and sugar.  Blend together well, until smooth.  Pour mixture into a small saucepan, and bring to a boil.  Whisk until the sauce thickens. Careful not to burn it. Remove from heat, and allow to cool in the fridge.

For the Fresh Peaches:

4-6 medium peaches, peeled and sliced

Place the sliced peaches in a bowl, and then cover with sauce just until well coated, (you may have extra peach sauce, which is good since it’s yummy on pancakes and waffles!) Spoon the peach mixture over the cream cheese layer, then allow to set up in the fridge for a few hours, then serve!  

Be sure to keep it stored in the fridge!

Basic Pie Crust

This recipe makes 1 double crust pie (or two single crusts)

Ingredients:
2 cups flour
2/3 cup vegetable shortening
1 tsp salt
5-7 Tbsp water

Directions:
With a pastry blender blend together flour, shortening, and salt until mixture resembles corn meal. Gradually add water until dough forms a ball. divide dough in half - each roughly the size of a softball. Roll dough out on a well floured surface.

Tips: Use cold shortening and cold water. Try not to touch the dough with your hands. The more you work the dough the tougher it will be.

Scandinavian Sour Cream Apple Pie

Yummy, Yummy! I made this with a group and served it at Thanksgiving dinner. I think from all the pies, this one was the favorite.
Ingredients for filling:
3 cups Jonathan Apples (cored, peeled, and sliced)
4 Tbsp Flour
2/3 cups granulated Sugar
1/8 tsp Salt
1 Egg
2 tsp Vanilla Extract
1 cup Sour Cream

Directions:
In a large bowl, mix together the flour, sugar, and salt. Pour in the prepared apples an coat them with the flour mixture. In a small bowl, mix together the egg and vanilla and add to the apple mixture and mix. Fold in the sour cream. Pour apples into a pie crust. Bake 40 minuteds at 350 degrees.

Ingredients for Streusel:
1/3 cup Flour
1/3 cup Butter
1/3 granulated Sugar
1/3 cup Brown Sugar
1 tbsp Apple Pie Spice
1 prepared Pie Crust (separate post)

Using a pastry blender mix together the ingredients. After the pie has baked 40 minutes, cove the pie with the streusel and bake an additional 10-15 minutes.

Pumpkin Mousse

Ingredients

1 cup Canned pumpkin
1/2 cup COLD milk
1 3 oz. Package vanilla instant pudding
1 tsp. Pie spice or
1/2 tsp. Cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. ginger
3 1/2 cups Cool Whip

Preparation

Combine pumpkin, milk, pudding, and spices. Beat on lowest speed for 1 minute. Fold in Cool Whip. Spoon into dessert dishes and tip with hazelnut crunch.

I made this with lite Cool Whip and it was so, so delicious! Next time I'll use sugar-free pudding as well. I served it in a graham cracker pie crust I had on hand... yum! Sadly, it fell from the counter to the floor after only a couple servings. :( It will definitely be made again.

(Courtesy of Mealsmatter.org)