Reese’s Peanut Butter Cup Pie

If you love Reese’s Peanut Butter Cups, then you MUST try this pie! With 5 ingredients and only 10 minutes of prep time, what is your excuse for not making this? Instant chocolate pudding mix, cold milk, whipped topping, and chopped Reese’s makes up the pie filling, and a pre-made Oreo crust tastes just as good as a homemade one.

When I was in Houston this past weekend for Memorial Day, my aunt Jolene and I made this pie for our family. It was halfway gone within a matter of minutes, and was voted the favorite dessert of the night (it beat the 4-layer Hershey’s chocolate cake filled with whipped cream and strawberries and covered in a chocolate buttercream frosting that we also made that night.)

Feel free to substitute different chocolate candy bars such as Butterfingers, Milky Ways, or Snicker’s if you are not a fan of Reese’s Peanut Butter Cups. Enjoy!!!

Question for my readers: What is your favorite candy bar?

Mine would actually have to be the Reese’s Peanut Butter Cups. When I went trick-or-treating as a little kid, I would get so excited to see that bright orange wrapper in my Halloween basket. Unfortunately I received hundreds of hard candy pieces and only about 4 or 5 Reese’s Peanut Butter Cups each year. I would eat my Reese’s as slowly as I possibly could just so that I could savor each and every bite I had!

Unwrap the Reese’s candy and chop into small chunks.

Whisk together the pudding mix and milk. Let stand for 2 minutes. Fold in 1 cup of chopped Reese’s and whipped topping.

Spoon into crust. Freeze for 6 hours or overnight.

Remove from freezer 15-20 minutes before serving. Garnish with whipped cream and…

more chopped Reese’s Peanut Butter Cups.

Enjoy.

Reese’s Peanut Butter Cup Pie
Ingredients
1 1/2 cups cold milk
1 package (3.4 oz.) instant chocolate pudding mix
1 cup plus 2 Tbsp. coarsely chopped Reeses peanut butter cups, divided
1 carton (8 oz.) frozen whipped topping, thawed
1 chocolate crumb crust (8- or 9-inches)

Directions
1. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight.
2. Remove from the freezer 15 to 20 minutes before serving. Garnish with the remaining peanut butter cups.

Yield: 6-8 servings
Taste of Home: Pies

Overnight Pecan Pie

This is definitely not your normal “Pecan Pie” with the gooey filling you would expect. I would consider this Overnight Pecan Pie a lot healthier because of the egg-whites and graham cracker crumbs. In addition, there is NO butter and NO corn syrup in the ingredients.

If you want a quick and easy pecan pie where you do not have to make a crust, then this is the pie for you! There are only six ingredients in the entire pie, and the crust is naturally created as it is baked. The egg-whites form the thin, yet hard crust on the top that cracks beautifully as you cut into it. Top this pecan pie with a dollop of Cool Whip or Reddi-wip.

My father-in-law loved this pie and ate it for breakfast four days in a row! 🙂 Enjoy!

Overnight Pecan Pie
Ingredients
1 cup sugar
1 cup graham cracker crumbs
1 cup chopped pecans
3 egg whites
1 tsp. baking powder
1 tsp. vanilla

Directions
1. Preheat oven to 350 degrees. Butter pie plate bottom and sides well.
2. Beat egg whites until foamy. Add sugar and baking powder, gradually while beating. Continue beating until stiff peaks form. Add vanilla, fold in cracker crumbs and chopped pecans. Pile into pie plate just as though you were filling a pie shell with filling.
3. Bake 25-30 minutes or until lightly brown and firm to the touch. Chill overnight or several hours. Top with whipped cream, Cool Whip, or Reddi-wip.

Yield: 8 servings

Toffee Chocolate Pecan Pie

This is the most delicious Pecan Pie I have ever tasted! I visited relatives in Houston, Texas this weekend, and tried my cousin’s homemade Toffee Chocolate Pecan Pie that she made for Thanksgiving dessert and I fell in love with it. This pie is different than your typical Chocolate Pecan Pie because of the wonderful addition of toffee pieces throughout. It makes for an extremely rich, sweet, and gooey pie that is irresistable.

I highly recommend you make this! It comes out of the Houston Junior League Cookbook, which I need to buy myself. Enjoy and you’ll have to try it!

Toffee Chocolate Pecan Pie

Ingredients

1 unbaked 9-inch pie crust

4 ounces chocolate-covered toffee bars, chopped (3 bars) (Optional: Heath toffee chips)

4 large eggs, lightly beaten

1 cup light corn syrup

4 tbsp unsalted butter, melted

1/2 cup sugar

1 tbsp vanilla extract

3/4 cup semi-sweet chocolate chips

1 cup pecans, coarsely, chopped

Directions

1. Preheat oven to 350 degrees.

2. Cover bottom of a 9-inch pie crush with chopped chocolate-covered toffee bars.

3. Combine eggs, corn syrup, butter, sugar, and vanilla. Mix well. Stir in chocolate chips and pecans.

4. Pour mixture over broken chocolate-covered toffee bars in pie crust.

5. Bake 50 to 55 minutes or until done.

Yield: 8 servings

Stop and Smell the Rosemary: Recipes and Traditions to Remember – A Cookbook by the Junior League of Houston, Inc.

Chocolate Chip Pie

This Chocolate Chip Pie is the easiest pie in the world to make! It is a cross between a chocolate chip cookie and a pie. To make this, you can prepare everything in one bowl, no electric mixer needed. Just mix all the ingredients together and pour into a store-bought pie crust. The only thing that takes a while, is waiting for the pie to bake: it takes about 1 hour! Then enjoy and top with vanilla ice cream.

My mom got this recipe from a lady in her quilting class. This was one of the first desserts I made for my college friends at our weekly dinner parties. Enjoy!!!

Combine flour and sugar.

Add beaten eggs and vanilla.

Pour in melted butter.

Whisk.

When butter has cooled down a bit, add the chocolate chips and pecans.

Fold to combine and pour batter into unbaked 10-inch pie shell.

Bake for 55 minutes to 1 hour.

Serve warm with vanilla ice cream.

Chocolate Chip Pie

Serves: 8

Ingredients

2 eggs
1/2 cup melted margarine
1 cup granulated sugar
1/2 cup flour
1 1/2 tsp vanilla
1 cup semi-sweet chocolate chips
1 cup pecan pieces
1 (10-inch) pie shell

Instructions

Directions
Preheat oven to 350 degrees.
Mix eggs, margarine, sugar, flour, and vanilla together. Stir in chocolate chips and pecan pieces.
Pour into 10-inch pie shell. Bake for 55 minutes to 1 hour. Serve with whipped topping or vanilla ice cream.

Notes

Never stir in chocolate chips into warm melted margarine. They will melt, and you will have a completely different pie!

Inside-Out Key Lime Pie

This is probably the “prettiest” recipe I have made thus far. The combination of fresh berries, tangy key lime and sweet graham cracker crust makes for the perfect summer dessert. The only “problem” with this recipe is that it said it would serve 8 in the 6 ounce ramekins. I think my ramekins were 6 ounces and I could only make 4 servings. I guess it depends on the size ramekins you use. Other than that, this recipe was perfect and gorgeous looking!

I got this recipe from “Dallas Classic Desserts” cookbook, a compilation of popular desserts from Dallas’ finest restaurants. Inside-Out Key Lime Pie is a classic dessert from Central 214 off Hwy 75 and Mockingbird at the Palomar Hotel. Maybe someday I’ll eat at Central 214 and get to compare my Inside-Out Key Lime Pie with theirs. We’ll have to see whose is better! Enjoy!

Combine graham cracker crumbs, sugar, salt, and melted butter in food processor. Press into ramekins and bake for 15 minutes.

Whisk together condensed milk, yolks, zest of 1 lime, and key lime juice.

Pour into crusts and refrigerate for 2 hours.

Bake dishes in a 300 degree oven for 15 minutes. Let cool and refrigerate for 1 to 2 hours.

To serve, invert each ramekin onto a plate and top with fresh berries and whipped cream. Brush each plate with raspberry coulis if desired.

Inside-Out Key Lime Pie
Ingredients
GRAHAM CRACKER CRUST
2/3 cup graham cracker crumbs
1 1/2 tbsp sugar
Pinch of kosher salt
3 tbsp unsalted butter, melted

KEY LIME FILLING
7 oz (3/4 cup plus 2 tbsp) sweetened condensed milk
2 large egg yolks
1/4 cup Key lime juice
Zest of 1 lime

RASPBERRY COULIS (optional)
1 pint fresh raspberries
1/2 cup sugar
3 tbsp water

Fresh berries to garnish
Whipped cream, to garnish

Directions
1. Preheat oven to 300 degrees.
2. To prepare the crust, combine the crumbs, sugar, and salt in food processor to mix. With the motor running, slowly add the melted butter.
3. Form a crust in eight 6-ounce ceramic baking dishes. Bake for 15 minutes, until golden brown. Let cool. Then refrigerate for 2 hours.
4. To prepare the filling, combine the condensed milk, egg yolks, lime juice, and lime zest in a medium bowl and whisk, until smooth. Fill the crusts with the key lime filling, cover, and refrigerate 2 hours or overnight.
5. Bake dishes in 300 degree oven for 15 minutes. Refrigerate 1 to 2 hours.
6. To make the raspberry coulis, combine the raspberries, sugar, and water in a small saucepan over low heat. Cook until just the sugar dissolves, stirring constantly. Puree the mixture, then strain and let cool.
7. To assemble the dessert, brush each serving plate with the raspberry coulis using a pastry brush. Invert one of the ceramic dishes onto each plate and gently remove the dish. Garnish with fresh berries and whipped cream.

Warm Apple Pie

This was my first apple pie to ever make. I actually baked it for my in-laws at Thanksgiving. Here’s the recipe. Its from The Better Homes and Garden cookbook.

Warm Apple Pie

Ingredients
1 recipe Pastry for Double-Crust Pie (see below)
6 cups thinly sliced, peeled cooking apples (about 2 1/4 pounds)
1 tbsp lemon juice
3/4 cup sugar
2 tbsp flour
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/3 cup dried cranberries (optional)-I omitted

Directions
1. Preheat oven to 375 degrees. Line a 9 inch pie plate with pastry dough.
2. Sprinkle apples with lemon juice. In a large bowl stir together sugar, flour, cinnamon, and nutmeg. Add apple slices and if desired, dried cranberries. Gently toss until coated.
3. Transfer apple mixture to pastry-lined pie plate. Trim bottom of pastry to edge of pie plate. Cut slits on remaining pastry circle and place on filling and seal. Crimp edge as desired.
4. If desired, brush top pastry with milk and sprinkle with additional sugar. To prevent over-browning, cover edge of pie with foil. Bake for 40 minutes. Remove foil. Bake 20 minutes more or until fruit is tender and filling is bubbly. Cool on wire rack. To serve warm, let pie cool at lease 2 hours.

Pastry for Double-Crust Pie

Ingredients
2 1/4 cup flour
3/4 tsp salt
2/3 cup shortening
8 to 10 tbsp cold water

Directions
1. In medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size.
2. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Divide pastry in half; form halves into balls.
3. On lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edges into a circle 12 inches in diameter.
4. Wrap pastry circle around the rolling pin. Unroll pastry into a 9 inch pie plate without stretching it. Trim pastry with rim of pie plate. Transfer desired filling to pastry lined pie plate.
5. Roll remaining ball into a circle 12 inches in diameter. Cut slits in pastry. Place pastry circle on filling; trim to 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Bake as directed.