Brie Larson and Courtney McBroom's Salted Margarita Pie

Ingredients

Crust

1½ cups graham cracker crumbs

1/2 cup (2 ounces) finely crushed tortilla chips

3 tablespoons granulated sugar

1/4 teaspoon kosher salt

1¼ sticks (10 tablespoons) unsalted butter, melted

Filling

1 (14-ounce) can sweetened condensed milk

4 egg yolks

1/3 cup fresh lime juice

2 tablespoons tequila blanco

1 teaspoon lime zest

Topping

1 teaspoon chile lime salt, such as Tajín

2 teaspoons lime zest

1 cup heavy cream

1/3 cup powdered sugar

1/4 cup sour cream

1 tablespoon orange liqueur, such as Cointreau

Preparation

Preheat the oven to 375 F.

Make the crust:

Add the graham cracker and tortilla chip crumbs to a large bowl and stir in the granulated sugar and salt. Add the butter and mix to combine.

Press the mixture into a 9-inch pie pan and bake for 8 to 10 minutes, until the edges just start to brown. Remove from the oven and reduce the oven temperature to 325 F.

Make the filling:

Add the sweetened condensed milk and egg yolks to a medium bowl and whisk until smooth. Add the lime juice, tequila and lime zest, and pour the filling into the baked crust. Return to the oven and bake for about 15 minutes, until the filling is set but still jiggles a bit when you shake it. Remove from the oven and allow to cool to room temperature. Chill in the fridge for at least 2 hours.

Make the topping:

1.Stir together the chile lime salt and lime zest in a small bowl. Set aside.

2.Add the heavy cream and the powdered sugar to a large bowl and whip it to medium peaks. (This can be done by hand or with a stand mixer with a whisk attachment on medium-high.)

3.Add the sour cream and liqueur and continue to whip to medium-stiff peaks.

Assemble the pie:

Spread the whipped cream mixture on top of the chilled pie, creating swoops and swirls or whatever you like.

Sprinkle the top with the chile lime salt mixture, slice and serve.

Source: https://www.today.com/recipes/brie-larson-salted-margarita-pie-recipe-t300582

Oreo Slab Pie

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box                                                                

1 jar (16 oz) hot fudge topping (2 cups)                                                                

1 1/2 cups heavy whipping cream                                                                

1  package (8 oz) cream cheese, softened                                                                

1/3 cup sugar                                                                

1/2 teaspoon vanilla                                                                

16 Oreo™ cookies, coarsely crushed                                                                 

8 Oreo™ cookies, halved

1 Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Flute or crimp edges. Prick crust several times with fork.                                                                    

2 Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes. Carefully spread hot fudge evenly on crust. Set aside.                                                                    

3 Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Set aside.                                                            

4 In large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth and creamy.                                                            

5 Gently fold whipped cream into cream cheese mixture. Fold in crushed cookies.                                                                    

6 Spoon cream cheese mixture evenly over hot fudge. Refrigerate 1 hour. Garnish with halved cookies. Cover and refrigerate any remaining pie.

Source: www.pillsbury.com

Christmas Crack Crust Almond Butter Pie

• 2/3 cup organic virgin coconut oil, melted, such as Spectrum
• 1/3 cup granulated sugar
• 2 sleeves saltines (about 80 crackers), coarsely crushed
• 3 ounces bittersweet chocolate, finely chopped
• 1/4 cup caramel sauce
• 1 cup heavy cream 
• 1 cup creamy almond butter, at room temperature, such as MaraNatha
• One 8-ounce package cream cheese, at room temperature
• 1 1/4 cups confectioners' sugar
• Sliced skin-on almonds, for decorating

Directions

Watch how to make this recipe.

Special equipment: a 9-inch deep-dish pie dish

Preheat the oven to 350 degrees F. Mix together the oil, granulated sugar, crushed saltines and 1/2 cup water in a large bowl. Press into the bottom and all the way up the sides of a 9-inch deep-dish pie dish. Chill for 15 minutes. Bake the crust until golden, about 25 minutes. Let cool completely.

Meanwhile, microwave the chocolate in a medium microwave-safe bowl in 30-second intervals, stirring after each, until melted and smooth, about 2 minutes. Set aside 2 tablespoons in a small bowl. 

Drizzle the crust with the caramel sauce, then the remaining melted chocolate. Refrigerate while you make the filling. 

Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Beat the almond butter and cream cheese in a second medium bowl with an electric mixer on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and beat until smooth. Fold in the whipped cream until just combined. 

Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Drizzle the reserved chocolate in a lacy pattern around the edge of the pie and decorate with the sliced almonds. Chill until set, 6 hours and up to overnight. 

Source: Food Network

Joe's Perfect Caramel Tart

1 - prepared graham cracker crust
1 - can sweetened condensed milk
Toppings Optional: chopped pecans, toffee pieces, etc.

In a saucepan add enough water to fill just up to the top of the can of condensed milk. Bring to a boil and boil for 20 mins. Remove from the heat. Cover the can of condensed milk with a dish towel and with the punch type opener, punch open the can using the dish towel to protect yourself from the pressurized contents in the can. Pour into the prepared crust and add toppings if desired.

Key Lime Tartlets

Prep Time: 8 minutes

Cook Time: 10 minutes

Total Time: 18 minutes

Yield: 30-45 Tartlets

Ingredients

• 2-3 packages frozen mini phyllo tarts
• 1 (14 oz.) can sweetened condensed milk
• 1/2 cup fresh lime juice, plus zest from two limes
• 2 Tbsp. powdered sugar
• 4 egg yolks
• 2 cups whipped cream
• 8-10 key limes, sliced into thin coins for garnish

Method

Preheat oven to 375 degrees.

In a large bowl, whisk egg yolks until blended. Add in sweetened condensed milk, lime juice, sugar, and lime zest. Whisk together until smooth and blended.

Spoon batter into mini tarts so that they are nearly overflowing. Bake for about 12 minutes, or until custard has set. Remove and let cool to room temperature. Then top with whipped cream and key lime coins.

Ali’s Tip:
This recipe makes a lot of custard! Feel free to use 2 packages of phyllo tarts and then use the leftover custard to make a small batch of plain custard or an extra medium-sized tart. Or use 3 packages, and make even more little tartlets!

Source: http://www.gimmesomeoven.com/key-lime-tartlets/

Caramel Pecan Cheesecake Pie

1 sheet of refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Additional fat-free caramel ice cream topping, optional

•Preheat oven to 375°. Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
• In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
• Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.Yield: 6-8 servings.

Source: TasteOfHome

Bourbon Pecan Pie

Ingredients:

 1 butter pie dough or 1 shortening pie dough
1/2 cup packed light brown sugar
3 large eggs
1 cup dark corn syrup
2 tablespoons unsalted butter, melted
1 tablespoon Bourbon
1 teaspoon vanilla extract
1 pinch salt
1 1/2 cups loosely coarsely chopped pecans

 

Directions:

• Follow the instructions on page 120, line a 9 inch pie pan with the dough and cover loosely with plastic wrap and refrigerate for 30 minutes.
• Position a rack in the bottom third of the oven and preheat to 400 degree.
• Remove the plastic wrap and line the pastry shell with parchment paper or aluminum with pie weights.
• Bake until the pastry seems set, about 15 minutes.
• Remove the foil and set the pie shell aside on a baking sheet.
• Reduce brown sugar and eggs in a medium bowl, then whisk in the corn syrup melted butter, bourbon, vanilla, and salt and whisk to combine.
• Arrange the pecans in pan and pour in the filing.
• Bake the pie on the baking sheet until the sides of the filling are puffed but the center slightly indented, 35 to 45 minutes.
• Transfer the pie to a wire cooling rack.
• Let stand until warm, or cool completely.
• Store, covered, at room temperature for up to 2 days.
• Serve at room temperature.
• The pecans should be coarsely chopped- whole pecans make the pie impossible to cut.
• Serve the pecan pie warm with a big scoop of vanilla ice cream alongside, or with a whipped cream.
• Dark corn syrup and a splash of bourbon make this a pecan pie with backbone.

Blackberry Apple Pie

Old-Fashioned Sweet Shortcrust Pastry, recipe follows
1/4 cup butter, plus extra for greasing
1/3 cup raw sugar, plus extra for sprinkling
2 large Bramley or McIntosh apples, cored, peeled and each cut into 16 wedges
4 Cox's, Empire or Granny Smith apples, cored, peeled and each cut into 8 wedges
1 heaping tablespoon chopped ginger, in syrup
5 ounces blackberries
1 large free-range or organic egg, beaten
1/2 teaspoon ground cinnamon
3 1/2 cups organic all-purpose flour, plus extra for dusting
1 cup icing sugar, sifted
1 cup plus 2 tablespoons good-quality cold butter, cut into small cubes
1 lemon, zested
2 large free-range or organic eggs, beaten
Splash milk
All-purpose flour, for dusting

First, make your pastry dough, wrap it in plastic wrap and rest it in the refrigerator for at least half an hour. Then preheat the oven to 350 degrees F.

Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, ginger and a tablespoon of the ginger syrup. Slowly cook for 15 minutes with a lid on, then add the blackberries, stir and cook for 5 more minutes with the lid off.

Meanwhile, remove your pastry from the refrigerator. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll 1 of the pieces out until it's just under 1/2-inch thick or looks as if it will cover a shallow 10-inch pie dish. (Rolling the dough between 2 layers of waxed paper will also stop it sticking to your rolling pin.) Butter the shallow 10-inch pie dish and line with the pastry, trimming off any excess around the edges using a sharp knife.

Tip the cooled apples and blackberries into a sieve, reserving all the juices, then put the fruit into the lined pie dish so you have a mound in the middle. Spoon over half the reserved juices, (if desired use all the juice). Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry.

Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp. To serve, slice the pie into portions and serve with a generous dollop of custard.

Old-Fashioned Sweet Shortcrust Pastry
Sift the flour from a height onto a clean work surface and sift the icing sugar over the top.
Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavors, so mix in your lemon zest.
Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least half an hour.

Source: jaimeoliver.com

Caribbean Fudge Pie

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1/4 cup (1/2 stick) butter or margarine, softened
3/4 cup firmly packed brown sugar
3 eggs
2 tsp. MAXWELL HOUSE Instant Coffee
1 tsp. rum extract
1/4 cup flour
1 cup chopped PLANTERS Walnuts
1 unbaked 9-inch pastry shell
1/2 cup PLANTERS Walnut Halves

PREHEAT oven to 375°F. Microwave chocolate in microwaveable bowl on HIGH 2 min. or until almost melted, stirring after 1 min. Stir until chocolate is completely melted; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating until well blended after each addition. Add chocolate, coffee and rum extract; mix well. Stir in flour and chopped walnuts.
POUR into pastry shell. Arrange walnut halves on top of pie.
BAKE in lower third of oven for 25 min. Cool. Refrigerate at least 1 hour before serving.

KRAFT KITCHENS TIPS
Size It Up Balance your food choices throughout the day so you can enjoy a serving of this rich-and-indulgent pie with your loved ones.Great Substitute Substitute vanilla for the rum extract.

Source: www.kraftfoods.com

One Bowl Chocolate Pecan Pie

1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate
1 refrigerated pie crust
1 T. Butter or margarine
3 eggd, slightly beaten
1/4 cup firmly packed light brown sugar
1 c. Karo Light or Dark Corn Syrup
1 tsp vanilla
1-1/2 c. pecan halves or walnut pieces

Heat oven to 350F. Coarsely chop 4 squares of the chocolate and set aside. Line 9-inch pie plate as directed on pie crust package. Microwave remaining 4 squares of chocolate and butter in a large microwavable bowl on High 1 to 2 minutes or until butter is melted. Stir until chocolate is completely melted. Brush bottom of pie crust with a small amount of beaten egg. Stir sugar, corn syrup, eggs and vanilla into chocolate mixture until well blended. Stir in nuts and chopped chocolate. Pour into pie crust. Bake 55 minutes or until knife inserted 2 inches from edge comes out clean. Cool on wire rack.

Banana Cream Supreme

20 min 20 min prep
15 whole graham crackers, chopped
1/4 cup margarine, melted
3 tablespoons sugar
1 cup low-fat sour cream
1/2 cup skim milk, cold
1 pkg 3.4 ounces vanilla instant pudding mix
12 ounces Cool Whip Lite, thawed
3 medium bananas, sliced
2 tablespoons pecans, grated
Fresh raspberries (optional)
Mint leaves (optional)

Mix toghether graham cracker crumbs (chopped using food chopper), margarine and sugar; mix well skinny scrapper. Press crumb mixture onto flat bottom of Springform pan.
In 2 quart bowl whisk together sour cream and milk until blended.
Add pudding mix; whisk until pudding is dissolved. Add whipped topping mixing until well blended. Spread half of filling over crust. Slice bananas using Egg Slicer Plus; arrange over filling. Spread remaining filling over bananas. Grate pecans over top using Deluxe Cheese Grater. Garnish with raspberries and mint leaves, if desired.
Chill.
To serve, remove collar from Springform pan; cut into wedges.

Source: The Pampered Chef

Creamy Lemon Pie

1-3/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 can (6 oz.) frozen lemonade concentrate, thawed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 HONEY MAID Graham Pie Crust (6 oz.)

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 1 minute. Add lemonade concentrate; beat an additional minute or until well blended. (Mixture will be thick.) Gently stir in whipped topping.
SPOON into crust.
REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.

Source: www.kraftfoods.com

Raspberry Cream Pie

Ingredients
1 can (14 oz.) fat-free sweetened condensed milk
1 can (12 oz.) frozen raspberry lemonade concentrate, thawed
1 tub (8 oz.) frozen non-dairy reduced-fat whipped topping, thawed 1 cup fresh or frozen red raspberries, divided
1 Keebler® Ready Crust® Reduced Fat Graham Pie Crust

Directions
1. In large bowl stir together sweetened condensed milk and lemonade concentrate. Fold in whipped topping. Sprinkle 1/2 cup of raspberries in crust. Spread lemonade mixture over top. Refrigerate or freeze at least 6 hours or until firm.
2. If frozen, let stand at room temperature for 15 minutes before cutting. Top with remaining raspberries. Store in refrigerator or freezer.

Source: http://www.readycrust.com/

Brownie Bottom Pudding Pie

4 squares BAKER'S Semi-Sweet Baking Chocolate
1/4 cup (1/2 stick) butter or margarine
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup flour
1/2 cup chopped PLANTERS Pecans
2-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Grated BAKER'S Semi-Sweet Baking Chocolate (optional)

PREHEAT oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix until well blended. Stir in flour and nuts. Spread into greased 9-inch pie plate.
BAKE 25 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool completely on wire rack.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Let stand 2 minutes. Spread over pie. Top with whipped topping; sprinkle with grated chocolate. Refrigerate until ready to serve. Store leftover pie in refrigerator.

Source: bakerschocolate.com