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Pie, Pie, And More Pie

Happy Sunday Guys! Not sure about you guys but we are getting pretty excited over here for all of the Thanksgiving festivities. Of course Thanksgiving is all about great food and I love to try new recipes for a few things each year. This year I focused on finding some delicious pie recipes that were different than the traditional pumpkin pies. Hope you guys enjoy some of these yummy alternatives!

chocossilk

recipe via pinterest

CHOCOLATE CARAMEL FRENCH SILK PIE

| Makes: 8 Servings|

Ingredients:

Crust:

  • 20 Oreo cookies (regular-stuffed, keep filling intact)
  • 3 tablespoons unsalted butter, melted

Caramel:

  • 1 1/2 cups granulated sugar
  • 3 tablespoons light corn syrup
  • 1/4 teaspoon fine salt
  • 6 tablespoons unsalted butter
  • 6 tablespoons heavy cream
  • 1 tablespoon sour cream

Filling:

  • 2/3 cup granulated sugar
  • 2 large eggs
  • 4 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • 5 tablespoons unsalted butter, at room temperature
  • 2/3 cup heavy cream
  • 2 teaspoons confectioners’ sugar

Topping:

  • 1 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings, if desired

See full directions here

handletheheat.com

apple

recipe via pinterest

APPLE CUSTARD PIE WITH CINNAMON STREUSEL

| Makes: 9 Servings|

Ingredients:

  • 1 9-inch pie crust
  • 5 large apples
  • half a lemon
  • 4 tablespoons (1/2 stick) butter
  • 1/2 cup white sugar
  • 1 tablespoon pumpkin pie spice
For the custard layer:
  • 1 and 1/3 cup + 1 tablespoon sour cream
  • 5 large egg yolks (not the whites)
  • 1 and 1/2 teaspoons vanilla
  • 1 and 1/2 cups white sugar
  • 6 tablespoons flour
For the streusel topping:
  • 1/2 cup flour
  • 1 tablespoon pumpkin pie spice
  • 1/4 cup white sugar
  • 4 tablespoons cold butter, cut into chunks

See directions here

thefoodcharlatan.com

peanutbutterpie

recipe via pinterest

CHOCOLATE PEANUT BUTTER PIE

| Makes: 9 Servings|

Ingredients:

For crust:
  • 1 package (approximately 36) Oreo Cookies, finely crushed
  • 6 teaspoons melted butter
  • ¼ teaspoon salt
For filling:
  • 2 cups heavy/whipping cream
  • 1 and ½ cups powdered/confectioners’ sugar, divided
  • 1 and ½ cups peanut butter
  • 12 ounces cream cheese, room temperature
  • 2 Tablespoons milk
  • ½ cup peanut butter chips (or chocolate chips)
For topping:
  • 8 ounces semi-sweet chocolate, chopped
  • ½ cup heavy cream
  • Chopped peanuts, or chopped peanut butter cups, for garnish
 Directions here
lemon-sugar.com

butter

recipe via pinterest

OLD FASHION BUTTERSCOTCH PIE

| Makes: 8 Servings|

Ingredients:

  • For the Pie
  • 1 refrigerated Pie Crust (I use the one in the red box)
  • 1 stick of Good Quality Butter
  • 1 ½ Cups dark brown sugar
  • 4 egg yolks (save the whites for the meringue)
  • 5 ½ Tbs all-purpose flour
  • ¼ tsp kosher salt
  • 1 ½ Cups scalded milk
  • For the Meringue
  • 4 egg whites
  • ½ cup granulated sugar
  • 1 tsp vanilla extract. Instructions

Directions here

loavesanddishes.net

samoa

recipe via pinterest

SAMOAS BOMB PIE

| Makes: 8-12 Servings|

Ingredients:

  • 2 packages Coconut Dreams or Samoas Cookies, broken into pieces
  • 1 refrigerated pie crust
  • 1/2 c. butter, melted
  • 1/2 c. sugar
  • 1 tbsp. cornmeal (or almond flour, or flour)
  • 1 tbsp. vinegar
  • 1 tsp. vanilla
  • 3 eggs

Directions:

  1. Preheat oven to 350ºF.
  2. Gently unroll refrigerated pie crust into a 9-inch pie dish.
  3. Fill the pie crust with the broken cookie pieces.
  4. Whisk together the butter, sugar, cornmeal, vinegar, and vanilla. Mix in the eggs (add them last so that the other ingredients bring down the temperature of the melted butter first– no one wants scrambled eggs in their pie!) until smooth and creamy looking.
  5. Pour the mixture over the cookie pieces. Gently prod the pieces with a spatula to ensure that all of the cookie pieces have been coated in the chess filling mixture.
  6. Bake for 35-45 minutes (37 minutes usually does it for me). Everything should look firm around the edges and SLIGHTLY jiggly in the middle.
  7. Let cool before serving (otherwise you won’t be able to make clean cuts– but if you don’t mind that, dig right in!). Cover in plastic wrap and store at room temperature for up to a week.

somethingswanky.com

Hope you all enjoy a great week!

XX,

Christine



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