Life is short...eat dessert first!
PEANUT BUTTER PIE
Brought to you by: Let's Dish Recipes
This is so easy! Not to mention, smooth and creamy and peanut buttery. I thought it was best after setting up overnight, but it is hard to wait that long to eat it. Light or low-fat cream cheese doesn't usually set up well in a pie like this, but I have successfully used light whipped topping. Enjoy!
|Peanut Butter Pie|
1 (8-inch) graham cracker pie crust
1 (8 oz.) package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 cup peanut butter
1 (8 oz.) tub frozen whipped topping, thawed
With an electric mixer, beat cream cheese and sugar until smooth. Blend in peanut butter and vanilla. Fold in whipped topping. Spoon mixture into prepared pie crust. Refrigerate at least 4 hours, or until firm.
|Easy Banana Cream Pie|
Brought to you by: Une Deuxsenses
This pie is simple, easy as hell and delicious. I used my all time favorite go-to custard recipe, which I have also used here and here. I'm not usually one for shortcuts, but this custard is so good and so easy that I don't see the point in attempting to make real pastry cream. One day maybe, but not today. Anyways... bananas, custard, cinnamon whipped cream and pie crust? Yeah I think that definitely qualifies as a winner.
Yields: 1 9-inch pie, serves about 6 - 8
1 9-inch pie crust, fully baked and cooled (I used store bought dough, but you could make your own)
1 large box of french vanilla pudding
1 1/4 cups whole milk
1 3/4 cup heavy cream, split
3 ripe but firm, large bananas, sliced
2 tbsn. powdered sugar, sifted
2 tsp. vanilla extract, split
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1. To make the custard, combine the pudding mix, milk, 1 tsp. vanilla and 3/4 cup heavy cream and beat for 5 - 10 minutes until thickened and well combined. Set aside in the refrigerator.
2. To make the whipped cream topping, combine the 1 cup of heavy cream, powdered sugar, 1 tsp. vanilla, cinnamon and nutmeg and whip until peaks form.
3. To assemble, grab your cooled pie shell and fill with the custard about halfway (there might be some left over but just grab a spoon and shove it in your mouth!), then arrange the bananas in any way, top with the whipped cream and chill for about an hour or more. Enjoy!
If you're feeling on the decadent side, cover the entire thing in whipped cream!
|Mini Coco-Chocolate Pies|
MINI COCONUT-CHOCOLATE PIES
Brought to you by: The Kitchen Mouse
What I love about these is that they’re fast, single-serving pies with plenty of crust and room for topping. And rather than “accidentally” having 1/5th or 1/6th of a whole pie (I’m sure I’ve never done that. Never!) you get exactly 1/16th but it’s incredibly satisfying.
I decided to try semi-sweet chocolate instead of sweet chocolate and was amazed at the stronger, richer flavor. The sweetness was just perfect.
I still want to try one of the artificial sweeteners in place of the sugar to see if I can get this to a delicious, decadent dessert with one-third less guilt. Maybe next time.
Makes 8 mini-pies
•2 ounces semi-sweet baking chocolate
•2 tbsp (30g) butter
•6 ounces evaporated milk
•3/4 cups sugar
•1 1/2 tbsp cornstarch
•1 egg, beaten
•1 teaspoon vanilla extract
•1/3 cup flaked coconut (sweetened or unsweetened)
•1/3 cup chopped, toasted walnuts
•pinch of salt
•8 Keebler mini-graham cracker crust pie shells
Preheat oven to 375F.
Melt chocolate and butter together using your preferred method. I use the microwave, myself. Stir in evaporated milk and set aside.
Mix together sugar, cornstarch and salt, then add the egg and vanilla. Whisk in chocolate, then stir in pecans and coconut.
Set the pie shells on a baking sheet. Pour filling in to the edge, you should just enough for 8. Bake for 20- 25 minutes. They should be browned and not very jiggly at all. Cool for 2+ hours to room temperature then refrigerate overnight. Serve topped with whipped cream and chocolate shavings.