Friday, November 4, 2011

lemon sour cream pie {winner!}

Lemon Sour Cream Pie from Brittany:

1 cup white sugar
1/2 cup all-purpose flour
1/2 tsp salt
2 cups milk
1/2 cup sour cream
3 egg yolks
1/4 cup butter
1 1/2 tsp lemon zest
1/4 cup lemon juice
1 (9 inch) pie crust, baked

In a saucepan, combine sugar flour and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat. Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, zest and juice. Fold in sour cream. Pour filling into baked pie shell and cool. Top with whipped cream.


chocolate chip cookie pie.

Chocolate Chip Cookie Pie from Beckie:

1 unbaked 9" piecrust - pillsbury
2 large eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
3/4 cup butter, softened
1 cup chocolate chips
1/2 cup chopped pecans

Preheat oven to 350 degrees (325 in convection oven). Beat eggs in bowl on high until foamy. Beat in flour and sugars. Beat in butter. Stir in chips and nuts. Spoon into pie shell.

Bake for 55-60 minutes or until knife inserted halfway between edge and center comes out clean.

Cool on wire racks and serve slightly warmed or cool.


Chocolate Pie.

Chocolate Pie from Shauna Gillespie:

1 pre-cooked pie shell
1 cube butter, softened
1 cup powdered sugar
1 tsp vanilla
1 cup Nestle Semi-sweet chocolate Chips
4 eggs

Melt chocolate chips and allow to cool to room temperature. Combine butter and powdered sugar and mix until light and fluffy. Add vanilla and cooled chocolate chips. Mix well. Add eggs one at a time beating several minutes after each addition (this is a crucial step!)

Pour chocolate filling into pie shell. Freeze three hours, place in fridge one hour before serving. Top with whip cream and chocolate shavings.

Key Lime Fluffy Pie.

Key Lime Fluffy Pie from Erin:

1 1/2 cups Crushed Graham Crackers
1/3 cup sugar
1/2 cup melted butter

mix well and mold into 2 pie tins

1 small package lime jello
1 cup boiling water

mix until dissolved - cool

11 oz. cream cheese
1 cup sugar
1 tsp vanilla
beat until smooth, add in cooled jello mixture

mix in 16 oz cool whip
put in pie crusts
chill for 3 hours before serving

Million Dollar Pie (Oats 'n Honey Granola Pie)

photo credit

Million Dollar Pie from Michelle:
(As seen on Oprah and the 2004 Pillsbury bake-off winner)

1 refrigerated Pillsbury Pie crust (from 15-ounce box), softened on box

1/2 cup butter or margarine
1/2 cup packed brown sugar
3/4 cup corn syrup
1/8 tsp salt
1 tsp vanilla
3 eggs, lightly beaten
4 Nature Valley Oats 'n Honey crunchy granola bars (2 pouches) crushed. To easily crush granola bars, do not unwrap. Use rolling pin to crush bars.
1/2 cup chopped walnuts
1/4 cup quick-cooking or old fashioned oats
1/4 cup chocolate chips
Whipped cream or ice cream, if desired

Heat oven to 350°F.

Place piecrust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.

In large microwavable bowl, microwave butter on high 50 to 60 seconds or until melted.

Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs.

Stir crushed granola bars, walnuts, oats and chocolate chips into brown sugar mixture. Pour into crust-lined pan.

Bake 40 to 50 minutes or until filling is set and crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil or pie shield to prevent excessive browning.

Cool at least 30 minutes before serving. Serve warm, at room temperature, or chipped with whipped cream or ice cream.

Store in refrigerator.

Paula Deen's Chocolate Truffle Pie.

Chocolate Truffle Pie from Lauren:

Truffle Filling:
2/3 cup heavy cream
6 ounces bittersweet chocolate chips
1 (9 inch) prepared graham cracker crust

Whipped Chocolate Filling:
6 ounces bittersweet chocolate chips
1 1/2 cups heavy cream
1/2 tsp vanilla

Whipped Cream Topping:
1 cup heavy cream
1/4 cup confectioners sugar

1 1/2 ounces milk chocolate
1 1/2 ounces white chocolate
1 1/2 ounces semisweet or dark chocolate

For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared pie crust. Freeze for 20 minutes.

Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces of chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the chocolate mixture, remainint 1 cup of cream filling in the crust. Refrigerate overnight.

For the topping, just before serving, beat 1 cup of cream on medium speed of an electric mixer until it begins to thicken. Add confectioners' sugar and whip up until stiff peaks from. Spread the whipped topping over the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate and semisweet or dark chocolate. Garnish pie with chocolate pieces.