Berry Patriotic Pie

This image and recipe are from:
http://www.reddiwip.com/recipes-Berry-Patriotic-Pie-2648.html

I was looking through a coupon flyer at the Commissary and found this recipe in with coupons for some of the key ingredients.  Seemed like a pretty easy recipe, and heaven knows we always have strawberries and blueberries on hand these days, so I decided to give it a shot.  Mine didn't come out as pretty as the one pictured above, but it still was decent.  This would be a relatively easy chilled pie to throw together for a Memorial Day gathering.

Ingredients

• 1 pound fresh strawberries
• 1/2 cup granulated sugar
• 5 tablespoons water, divided
• 2 tablespoons cornstarch
• 1 package (8 oz) of cream cheese, softened
• 1/2 cup confectioners sugar
• 1 tablespoon milk
• 1 baked pastry shell (9 inch), cooled
• Whipped topping (obviously the original source recommends Reddi-Wip)
• 1/2 cup fresh blueberries

Directions

1. Slice enough of the strawberries to measure 2 cups. Halve remaining strawberries; set aside. Combine sliced strawberries, granulated sugar and 3 tablespoons of the water in medium saucepan. Bring to a boil over high heat. Reduce heat to low; cover. Simmer 3 minutes.
2. Mix the remaining 2 tablespoons water and cornstarch until blended in small bowl. Add to strawberry mixture; mix well. Cook and stir over medium heat until mixture is thickened and bubbly. Remove from heat; stir in strawberry halves. Cover and cool 30 minutes without stirring.
3. Beat cream cheese, confectioners' sugar and milk in medium bowl with electric mixer on medium speed until well blended. Spread onto bottom of pastry shell. Top with strawberry mixture; cover. Refrigerate at least 4 hours.
4. Cut pie into 8 slices. Completely cover each slice with whipped topping and blueberries just before serving.

Perfect Pumpkin Pie

(Image Credit: http://www.verybestbaking.com/recipes/18470/LIBBYS-Famous-Pumpkin-Pie/detail.aspx)

Ingredients:

1 can (15 oz) pumpkin filling

1 can (14 oz) sweetened condensed milk

2 large eggs

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 ground nutmeg

1/2 tsp salt

1 9-inch unbaked pie crust

Directions:

Heat oven to 425. Whisk pumpkin, condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.

Bake 15 minutes. Reduce oven temperature to 350 and continue baking for 35-40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.

Store leftovers covered in refrigerator.

Banana Cream Pie

(Photo & Recipe Credit: www.womansday.com)

Active: 25 min
Total: 25 min plus chilling
Serves: 10

Ingredients
1 9-oz ready-to-fill graham cracker pie crust
1/2 cup sugar
1/4 cup cornstarch
1/8 tsp salt
2 cups whole milk
2 cups heavy cream
4 large egg yolks
1/2 tsp vanilla extract
2 large bananas

Directions
1) In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the milk and a cup of the heavy cream and whisk until fully incorporated. Whisk in the egg yolks. Bring the mixture to a simmer. Gently simmer, stirring occasionally, until thickened, 12-15 mins. Remove from heat and stir in vanilla.
2) Pour half the pudding mixture in the pie crust. Slice the bananas crosswise 1/4 inch thick and arrange in a single layer on top of the pudding. Top with the remaining pudding and smooth the top. Place a piece of plastic wrap directly onto the surface of the pudding. Refrigerate until chilled, at least 3 hours or up to a day.
3) When ready to serve, using an electric mixer, beat the remaining cup of cream in a medium bowl until stiff peak forms. Spread over the pie.

Per Serving:
421 cal
1g fiber
28g fat

Triple Layer Mud Pie

3 squares semi sweet bakers chocolate, melted
1/4 cup canned sweetened condensed milk
1 oreo pie crust
1/2 cup pecans, toasted
2 cups 2% milk
2 pkgs (3.9 oz each) of JELLO instant chocolate pudding
1 tub (8 oz) Cool Whip, thawed and divided

Mix chocoate with condensed milk. Pour into crust. Sprinkle with pecans.

Beat milk and pudding mixes with whisk. Spoon 1.5 cups over the pecans. Stir half the Cool Whip into the remaining pudding and spread over pudding in crust. Top with remaining Cool Whip.

Refrigerate 3 hrs.

Makes 10 servings.

Mint Chip Ice Cream Pie

8 oz chopped semisweet chocolate, melted

4 cups chrisped rice cereal (ie Rice Krispies)

2 pints mint chocolate chip ice cream, slightly softened

In a large bowl, combine the chocolate and cereal until the cereal is completely coated. Transfer to a 9 inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm, 5-10 minutes. (A premade chocolate graham cracker crust may work for this too)

Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours or up to 3 days.

Pink Lemonade Pie

Pink Lemonade Pie

1 pint vanilla ice cream
2 cups whipping cream (you can substitute Cool Whip or similar)
1/4 cup pink lemonade powder mix (such as Country Time)
1/4 cup water
1 graham cracker crust

Set out ice cream to thaw for a few minutes or pop into a microwave for about 30 seconds to soften slightly. Beat cream until stiff peaks form. Combine lemonade powder and water in the bottom of a mixing bowl. Add ice cream and beat on low speed until smooth - you can use a wooden spoon to do this as well, it will just take a little extra effort to make it smooth. Gently fold in whipped cream. Pour mixture into prepared pie crust. Freeze at least 4 hours until set. Remove from freezer about 5 minutes before slicing.

Key Lime Pie

Crust:
1.25 cup low fat graham cracker crumbs
4 TBSP veggie oil spread
1TBSP sugar
1/8 tsp salt

Filling:
1/3 cup cold water
1 envelope unflavored gelatin
22 key limes or 4-5 regular limes
1 can (14 oz) fat free sweetened condensed milk
1.5 cups plain fat free yogurt

Crust: Preheat oven to 375. In 9 inch pie plate, mix crumbs with veggie oil spread, sugar, salt. With hands, press onto bottom and up sides of pie plate. Bake 10-12 minutes, until golden. Cool until ready to fill

Filling: In saucepan, add water and gelatin. Let stand 2 mins to soften, then cook on low to dissolve, stirring. Squeeze 1/2 cup juice from limes (if using regular limes, also grate 2 tsp lime zest). In a bowl, whisk lime juice, milk, yogurt (and peel, if applicable). Whisk in gelatin mixture. Spoon filling into crust. Cover and refrigerate at least 2 hours to set.

235 cal/serving
5g fat
0g fiber
**When I made it I used vanilla yogurt and a pre-made Keebler crust. Came out good.

Pear-Raspberry Cobbler Pie

Active Time: 30 minutes
Total Time: 1 hour 30 minutes
INGREDIENTS
1 refrigerated ready-to-use pie crust (from a 15-oz box)
1/4 cup slivered almonds
Filling

4 firm-ripe Anjou pears (2 lb)
1/2 cup sugar
2 Tbsp cornstarch
2 containers (6 oz each) fresh raspberries
Cobbler Topping

1/2 cup flour
2 Tbsp sugar
1/2 tsp baking powder
1/4 tsp salt
6 Tbsp heavy cream
1/4 tsp almond extract

PREPARATION
1. Heat oven to 375ºF. Line a 9-in. pie plate with pie crust as package directs; fold edge under without fluting. Press almond slivers into edge of pie crust and set aside.

2. Filling: Peel, halve, core and slice pears; toss with sugar and cornstarch in large bowl. Fold in raspberries. Mound filling in pie shell.

3. Cobbler Topping: Mix flour, sugar, baking powder and salt in medium bowl. Stir cream and extract with fork into flour mixture just until moistened.

4. Place batter in a qt-size ziptop freezer bag; cut off 1/2 in. from one tip. Pipe crisscrossing lines over the filling to make lattice.

5. Bake 20 minutes, then reduce heat to 350ºF and bake 30 to 40 minutes longer until topping is a deep golden color and filling bubbles slightly in center. Cool at least 1 hour before serving.

Nutrition Facts
Yield 8 servings
Amount Per Serving
Calories 359
Total Fat 13g
Saturated Fat 6g
Cholesterol 20mg
Sodium 213mg
Total Carbohydrates 59g
Dietary Fiber 7g
Protein 4g