Frosty Favorites - Pies - Taste of Home Cookies, Cakes, & Pies - Editors at Taste of Home

Taste of Home Cookies, Cakes, & Pies: Bake up 368 sweet sensations with three cookbooks in one - Editors at Taste of Home (2017)

Pies

Frosty Favorites


HOORAY FOR FROSTY TREATS SERVED UP DURING THE DOG DAYS OF SUMMER! YOU’LL ENJOY THE VARIETY OF FROZEN RECIPE OPTIONS HERE, AND SO WILL THE LITTLE ONES. WHIP TOGETHER ANY OF THESE SIMPLE PIES FOR YOUR NEXT POOL PARTY, FAMILY PICNIC OR AFTER-DINNER SURPRISE.

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Frozen Grasshopper Pie

When I first started experimenting with cream pies, this seemed like the right recipe to create for a house of chocolate lovers. I guessed right. This is more of an adult New Year’s Eve pie, but some have made it for Christmas dessert—served after the kids have gone to bed!

—LORRAINE CALAND SHUNIAH, ON



PREP: 20 MIN. + CHILLING ✵ COOK: 15 MIN. + FREEZING ✵ MAKES: 8 SERVINGS


1 1/4 cups chocolate wafer crumbs (about 22 wafers)

1/4 cup sugar

1/4 cup butter, melted

FILLING

1 package (10 ounces) miniature marshmallows

1/3 cup 2% milk

1/4 cup creme de menthe

2 tablespoons creme de cacao

1/4 teaspoon peppermint extract, optional

2 cups heavy whipping cream

Maraschino cherries and additional whipped cream, optional

1. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and up the sides of a greased 9-in. pie plate. Refrigerate for 30 minutes.

2. Meanwhile, in a large saucepan, combine marshmallows and milk; cook and stir over medium-low heat for 12-14 minutes or until smooth. Remove from heat. Cool to room temperature, stirring occasionally. Stir in liqueurs and, if desired, extract.

3. In a large bowl, beat cream until soft peaks form; fold in marshmallow mixture. Transfer to crust. Freeze 6 hours or until firm. If desired, top with cherries and additional whipped cream just before serving.

Raspberry Truffle Pie

A dessert like this is perfect for any occasion and special enough to conclude a holiday meal. The raspberry sauce pairs well with the chocolate pie.

—SUZY HORVATH MILWAUKIE, OR



PREP: 40 MIN. + CHILLING ✵ MAKES: 8 SERVINGS (1 3/4 CUPS SAUCE)


1 1/4 cups graham cracker crumbs

1/4 cup sugar

1 tablespoon baking cocoa

1/4 cup butter, melted

FILLING

4 ounces semisweet chocolate, chopped

2 tablespoons milk

1 package (8 ounces) cream cheese, softened

3 tablespoons sugar

1/3 cup raspberry liqueur

1 3/4 cups heavy whipping cream

RASPBERRY SAUCE

2 cups fresh raspberries

1/2 cup sugar

1/4 cup raspberry liqueur

1. In a bowl, combine the graham cracker crumbs, sugar, cocoa and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.

2. For filling, in a small saucepan, melt chocolate with milk; stir until smooth. Remove from the heat; set aside to cool.

3. In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in liqueur and cooled chocolate mixture just until combined. In a small bowl, beat cream until stiff peaks form; fold into chocolate mixture. Pour into crust. Cover and refrigerate for at least 4 hours.

4. For sauce, place raspberries and sugar in a blender; cover and process until blended. Press mixture through a fine meshed sieve; discard seeds. Stir in liqueur. Serve with pie.

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5 INGREDIENTS

Cool and Creamy Watermelon Pie

I like this pie because it’s so refreshing. It never lasts long on warm summer days. Watermelon and a few convenience items make it a delightful dessert that’s easy to whip up.

—VELMA BECK CARLINVILLE, IL



PREP: 15 MIN. + CHILLING ✵ MAKES: 6-8 SERVINGS


1 package (3 ounces) watermelon gelatin

1/4 cup boiling water

1 carton (12 ounces) frozen whipped topping, thawed

2 cups cubed seeded watermelon

1 graham cracker crust (9 inches)

In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping; fold in watermelon. Spoon into crust. Refrigerate for 2 hours or until pie is set.

FREEZE IT 5 INGREDIENTS

Frosty Key Lime Pie

Give credit to the whipped cream for the fluffy-smooth texture and luscious flavor of this frozen refresher.

—LISA FELD GRAFTON, WI



PREP: 20 MIN. + FREEZING ✵ MAKES: 6-8 SERVINGS


1 can (14 ounces) sweetened condensed milk

6 tablespoons key lime juice

2 cups heavy whipping cream, whipped, divided

1 graham cracker crust (9 inches)

1. In a large bowl, combine milk and lime juice. Refrigerate 1/4 cup whipped cream for garnish. Fold a fourth of the remaining whipped cream into lime mixture; fold in remaining whipped cream. Spoon into crust. Cover and freeze overnight.

2. Remove from the freezer about 10-15 minutes before serving. Garnish with reserved whipped cream.

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Bananas Foster Pie

I love peanut butter with banana, so it only made sense to me to create a pie with that tasty combination. I also used the flavors of banana’s foster to create this delectable pie.

—EMILY HOBBS OZARK, MO



PREP: 45 MIN. + CHILLING ✵ MAKES: 8 SERVINGS


1 1/2 cups crushed vanilla wafers (about 45 wafers)

1/4 cup butter, melted

FILLING

2 tablespoons butter

1/3 cup all-purpose flour

2/3 cup packed brown sugar

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

2 cups 2% milk

4 large egg yolks

1/3 cup creamy peanut butter

1 tablespoon dark rum

1 teaspoon vanilla extract

3 medium bananas

Whipped cream, caramel sundae syrup and chopped salted peanuts

1. Combine wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack. In a large saucepan, melt 2 tablespoons butter. Stir in the flour, brown sugar, cinnamon, salt and nutmeg until smooth. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.

2. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the peanut butter, rum and vanilla. Slice bananas into the crust; pour filling over the top. Refrigerate for 3 hours or until set. Garnish as desired with whipped cream, caramel syrup and peanuts. Store leftovers in the refrigerator.

FREEZE IT

Minty Ice Cream Pie

I love ice cream desserts because they can be fixed in advance and kept on hand for unexpected company. Plus, they never fail to please! This minty pie always makes a refreshing finale.

—LORRAINE DAROCHA MOUNTAIN CITY, TN



PREP: 25 MIN. + FREEZING ✵ MAKES:  6-8 SERVINGS


1 package (3 ounces) cream cheese, softened

2 tablespoons sugar

2 cups heavy whipping cream, divided

1/4 cup chopped walnuts

1 chocolate crumb crust (9 inches)

2 packages (4 3/4 ounces each) chocolate-covered peppermint candies, divided

1 pint chocolate ice cream or fudge ripple ice cream

1/4 cup hot fudge ice cream topping, warmed

2 tablespoons confectioners’ sugar

1 teaspoon peppermint extract

2 to 3 drops green food coloring, optional

1. In a small bowl, beat cream cheese and sugar until smooth. Beat in 1 cup cream until soft peaks form. Fold in walnuts. Spread into crust. Coarsely chop 1 package peppermint candies; fold into ice cream. Spread over cream cheese mixture. Drizzle with fudge topping. Freeze for 1 hour.

2. In a small bowl, beat remaining cream until it begins to thicken. Add the confectioners’ sugar, extract and food coloring if desired; beat until stiff peaks form. Garnish pie with whipped cream mixture and remaining candies. Freeze. Remove from the freezer 15 minutes before serving.

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FREEZE IT

Frosty Toffee Bits Pie

On a hot summer day, or to finish off a wonderful meal any time, this dessert tastes oh-so-good!

—LADONNA REED PONCA CITY, OK



PREP: 10 MIN. + FREEZING ✵ MAKES: 6-8 SERVINGS


1 package (3 ounces) cream cheese, softened

2 tablespoons sugar

1/2 cup half-and-half cream

1 carton (8 ounces) frozen whipped topping, thawed

1 package (8 ounces) milk chocolate English toffee bits, divided

1 graham cracker crust (9 inches)

1. In a large bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 cup toffee bits.

2. Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving.

TOP TIP

Homemade Crust

If you decide to make a homemade graham cracker crust, keep the bottom from getting soggy by using only butter or regular margarine, not low fat spreads, which add water. Bake your crust to make it crisp, but make sure it is cooled before adding your filling so moisture will not form between the crust and the filling.

FREEZE IT

Frozen Cranberry Pie with Candied Almonds

It’s so convenient to prepare part of a holiday feast in advance. This frosty, ginger-spiced delight goes in the freezer overnight and is ready to enjoy the next day.

—ROSEMARY JOHNSON IRONDALE, AL



PREP: 30 MIN. + FREEZING ✵ MAKES: 8 SERVINGS


24 gingersnap cookies

3/4 cup milk

2 packages (3.4 ounces each) instant French vanilla pudding mix

1 can (14 ounces) whole-berry cranberry sauce

1 carton (8 ounces) frozen French vanilla whipped topping, thawed, divided

1/2 cup slivered almonds, divided

1 teaspoon chopped crystallized ginger

1 teaspoon almond extract

2 teaspoons butter

2 tablespoons brown sugar

1. Arrange cookies around the bottom and up the sides of an ungreased 9-in. pie plate, cutting cookies if necessary to fit.

2. In a small bowl, combine milk and pudding mixes. Stir in the cranberry sauce, 1/2 cup whipped topping, 1/3 cup almonds, ginger and almond extract. Pour into prepared pie plate; chill for 1 hour.

3. Meanwhile, in a small heavy skillet, melt butter. Add remaining almonds; cook over medium heat until nuts are toasted, about 4 minutes. Sprinkle with brown sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.

4. Spread remaining whipped topping over filling; sprinkle with almonds. Cover and freeze overnight.

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5 INGREDIENTS

Lemon-Berry Ice Cream Pie

I love the combination of fresh strawberries and lemon curd. It’s so refreshing, especially in a super easy dessert like this.

—ROXANNE CHAN ALBANY, CA



PREP: 15 MIN. + FREEZING ✵ MAKES: 8 SERVINGS


1 pint strawberry ice cream, softened

1 graham cracker crust (9 inches)

1 cup lemon curd

2 cups frozen whipped topping, thawed

1 pint fresh strawberries, halved

1. Spoon ice cream into pie crust; freeze 2 hours or until firm.

2. Spread lemon curd over ice cream; top with whipped topping. Freeze, covered, 4 hours or until firm.

3. Remove from freezer 10 minutes before serving. Serve with strawberries.

TOP TIP

We Like Fresh Strawberries

Strawberries will stay fresher for longer if they are stored unwashed, with the stems on, in a sealed glass jar in the refrigerator.

MARY M. WILLIAMSPORT, PA

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Chocolate-Caramel Dream Pie

Chocolate, caramel and cream cheese come together to produce a pleasing pie. Adding the chocolate stars on top makes it perfect for a Fourth of July or Memorial Day gathering. Tell guests to save room for dessert!

—ANNA ROBB HARRISON, AR



PREP: 25 MIN. + CHILLING ✵ MAKES: 8 SERVINGS


1 1/2 cups crushed crisp ladyfinger cookies

1/3 cup butter, melted

1/2 cup Nutella

2/3 cup caramel ice cream topping

2 tablespoons plus 2 cups heavy whipping cream, divided

1 1/2 cups slivered almonds

1 package (8 ounces) cream cheese, softened

1/3 cup plus 1 tablespoon confectioners’ sugar, divided

1 1/2 cups semisweet chocolate chips, melted

2 teaspoons vanilla extract

Additional heavy whipping cream, whipped

Chocolate stars for garnish if desired, optional

1. Combine crushed cookies and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for 30 minutes.

2. Spread Nutella over crust. In a large bowl, combine caramel topping and 2 tablespoons cream; stir in almonds. Spoon over Nutella layer.

3. In a small bowl, beat cream cheese and 1/3 cup confectioners’ sugar; stir in melted chocolate and vanilla until smooth. In a large bowl, beat remaining cream until stiff peaks form; fold into cream cheese mixture. Spread over the caramel-almond layer.

4. Sprinkle with the remaining confectioners’ sugar. Garnish with more whipped cream and chocolate stars if desired. Refrigerate for at least 1 hour before serving.

NOTE This recipe was tested with Alessi crisp ladyfinger cookies. Kept refrigerated, this can be made the day before serving.

Raspberry Ribbon Pie

While he was growing up, this was my husband’s favorite Christmas dessert. When we married, his mother passed it on to me. I take it to family gatherings during the holidays and have yet to bring any home! It’s a cool recipe for summer as well.

—VICTORIA NEWMAN ANTELOPE, CA



PREP: 20 MIN. + CHILLING ✵ MAKES: 6-8 SERVINGS


2 packages (3 ounces each) cream cheese, softened

1/2 cup confectioners’ sugar

Dash salt

1 cup heavy whipping cream, whipped

Pastry for deep-dish single-crust pie (9 inches), baked

1 package (3 ounces) raspberry gelatin

1 1/4 cups boiling water

1 tablespoon lemon juice

1 package (10 ounces) frozen raspberries in syrup, thawed

1. In a large bowl, beat the cream cheese, confectioners’ sugar and salt until smooth. Fold in cream. Spread half into pie shell. Chill 30 minutes.

2. Meanwhile, dissolve the gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes.

3. Set aside the remaining gelatin mixture at room temperature. Carefully spread remaining cream cheese mixture over top of pie. Chill for 30 minutes. Top with remaining gelatin. Chill until firm.

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FREEZE IT BIG BATCH

Frozen Peach Pies

A refreshing, peachy filling and a buttery graham cracker crust are a terrific pair. This pie can be frozen for up to three days.

—ATHENA RUSSELL GREENVILLE, SC



PREP: 20 MIN. ✵ BAKE: 10 MIN. + FREEZING ✵ MAKES: 2 PIES (8 SERVINGS EACH)


2 1/2 cups graham cracker crumbs

1/2 cup plus 2 tablespoons butter, melted

1/4 cup sugar

1 can (14 ounces) sweetened condensed milk

1/4 cup lemon juice

1/4 cup orange juice

1 package (16 ounces) frozen unsweetened sliced peaches

1 tablespoon grated lemon peel

1 1/2 cups heavy whipping cream

Sweetened whipped cream, optional

1. In a small bowl, combine the graham cracker crumbs, butter and sugar; press onto the bottom and up the sides of two greased 9-in. pie plates. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks.

2. In a blender, combine the milk, lemon juice, orange juice, peaches and lemon peel; cover and process until smooth. Transfer to a large bowl. In a large bowl, beat cream until stiff peaks form; fold into peach mixture.

3. Spoon into the crusts. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving. Top with sweetened whipped cream if desired.

“Yum! I’ll make this again. It’s very easy and has such a refreshing taste after a full meal.”

—XLSALBUMS FROM TASTEOFHOME.COM

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Toffee Ice Cream Pie

I modified a recipe originally from my sister in order to save time in the kitchen, and this is the result. No doubt about it, you’ll want a second serving.

—JANELL GREISEN SAN  DIMAS, CA



PREP: 25 MIN. + FREEZING ✵ MAKES: 8 SERVINGS


1 quart vanilla ice cream, softened

1 Heath candy bar (1.4 ounces), crushed

1 chocolate crumb crust (8 inches)

CHOCOLATE SAUCE

1 cup (6 ounces) semisweet chocolate chips

1/4 cup butter, cubed

1 cup confectioners’ sugar

1 can (5 ounces) evaporated milk

1 teaspoon vanilla extract

1. In a large bowl, combine ice cream and crushed candy; spread into crust. Cover and freeze until firm.

2. In a small saucepan, melt the chocolate chips and the butter over medium-low heat. Add confectioners’ sugar and evaporated milk; cook and stir for 4-5 minutes or until thickened. Remove from the heat; stir in vanilla. Cut pie into slices and drizzle each with the sauce.

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FREEZE IT

Grasshopper Pie

I need only six ingredients to whip up this fluffy and refreshing treat. I usually make two minty pies for our family because we’re never satisfied with just one slice. Kids will love this one!

—LOUCINDA ZACHARIAS SPOONER, WI



PREP: 15 MIN. + FREEZING ✵ MAKES: 8 SERVINGS


2 packages (3 ounces each) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

15 drops green food coloring

24 chocolate-covered mint cookies, divided

2 cups whipped topping

1 chocolate crumb crust (8 inches)

In a large bowl, beat the cream cheese until fluffy. Gradually beat in the milk until smooth. Beat in the food coloring. Coarsely crush 16 cookies; stir into the cream cheese mixture. Fold in whipped topping. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish with remaining cookies.

“It was very easy to make and it tastes delicious! I used Girl Scout Thin Mint cookies. I would definitely make this again.”

—OBSESSEDWITHFOOD FROM TASTEOFHOME.COM

Creamy Banana-Berry Pie

Cool, creamy and topped with bananas and fresh blueberries, this pretty pie is lighter than air and is sure to melt all resistance to dessert!

TASTE OF HOME TEST KITCHEN



PREP: 30 MIN. + CHILLING ✵ MAKES:  8 SERVINGS


1 sheet refrigerated pie pastry

1/4 cup chopped pecans

1 1/4 cups cold fat-free milk

1/2 cup reduced-fat sour cream

Sugar substitute equivalent to 1/4 cup sugar

1 package (.9 ounce) sugar-free instant banana pudding mix

2 cups reduced-fat whipped topping

1 tablespoon lemon juice

2 medium bananas

1/3 cup fresh blueberries

1. Unroll pastry on a lightly floured surface. Sprinkle with pecans; lightly roll pecans into pastry. Transfer to a 9-in. pie plate. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

2. In a small bowl, combine the milk, sour cream and the sugar substitute. Gradually whisk in dry pudding mix. Fold in whipped topping.

3. Place the lemon juice in a small bowl. Slice bananas into juice and stir gently to coat. Set aside 1/3 cup of bananas; spoon remaining banana slices into the crust. Top with pudding mixture, blueberries and reserved banana slices. Cover and refrigerate for 30 minutes before serving.

NOTE This recipe was tested with Splenda no-calorie sweetener.

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FREEZE IT 5 INGREDIENTS

Cookie Ice Cream Pie

With no baking involved in this recipe, you won’t heat up your kitchen on sweltering days. Whip it up and serve to company or the neighborhood kids.

—DEBBIE WALSH MADISON, WI



PREP: 25 MIN. + FREEZING ✵ MAKES: 8 SERVINGS


10 Oreo cookies, crushed

3 tablespoons butter, melted

14 whole Oreo cookies

FILLING

1/2 gallon white chocolate raspberry truffle ice cream, softened and divided

1/2 cup prepared fudge topping, divided

Fresh raspberries, optional

1. In a small bowl, combine crushed cookies and butter; press onto bottom of a 9-in. pie plate. Stand the whole cookies up around edges, pressing lightly into crust. Freeze for 1 hour or until set.

2. For filling, spread half of ice cream over crushed cookies. Drizzle with 1/4 cup of fudge topping. Freeze for 1 hour or until set. Spread remaining ice cream on top. Drizzle with the remaining fudge topping. Freeze the pie several hours or overnight.

3. Garnish with fresh raspberries if desired. Let pie stand at room temperature for 15 minutes before cutting.

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BIG BATCH

Frozen Hawaiian Pie

Cool summer pies are one of Mom’s specialties. This version offers pineapple, maraschino cherries and walnuts that are folded into a fluffy filling. It’s an easy yet tempting no-bake dessert.

—JENNIFER MCQUILLAN JACKSONVILLE, FL



PREP: 10 MIN. + FREEZING ✵ MAKES: 2 PIES (6-8 SERVINGS EACH)


1 can (14 ounces) sweetened condensed milk

1 carton (12 ounces) frozen whipped topping, thawed

1 can (20 ounces) crushed pineapple, drained

1/2 cup chopped walnuts

1/2 cup chopped maraschino cherries

2 tablespoons lemon juice

2 graham cracker crusts (9 inches)

Fresh mint and additional walnuts and maraschino cherries

1. In a large bowl, combine milk and whipped topping. Fold in the pineapple, nuts, cherries and lemon juice. Pour half into each crust. Freeze until firm, about 4 hours.

2. Remove from the freezer 20 minutes before serving. Garnish with mint, additional nuts and cherries.

“The recipe tasted very cool and refreshing. An extra bonus is that it makes two pies, so it’s perfect for a gathering!”

—SHECOOKSALOT FROM TASTEOFHOME.COM

Caramel Banana Ice Cream Pie

With six ingredients and a prepared graham cracker crust, this pie is easy to make and luscious, too. Guests will enjoy the symphony of caramel, banana and toffee bits.

—APRIL TIMBOE SILOAM SPRINGS, AR



PREP: 20 MIN. + FREEZING ✵ MAKES: 8 SERVINGS


1/4 cup plus 1 tablespoon caramel ice cream topping, divided

1 graham cracker crust (9 inches)

1 cup cold 2% milk

2 packages (3.4 ounces each) instant banana cream pudding mix

1 quart vanilla ice cream, softened

1 3/4 cups whipped topping

1 English toffee candy bar (1.4 ounces), chopped

1. Spread 1/4 cup caramel topping into crust. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Add ice cream; mix well.

2. Spoon into prepared crust. Top with whipped topping. Drizzle with remaining caramel topping; sprinkle with chopped candy bar.

3. Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving.

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Old-Fashioned Strawberry Pie

I’ve been cooking since I was a girl and especially enjoy making fresh, fruity desserts like this. It’s a wonderful and light dessert to follow dinner and a must when fresh berries are in season.

—ERICA COOPER ELK RIVER, MN



PREP: 30 MIN. ✵ COOK: 10 MIN. + CHILLING ✵ MAKES: 8 SERVINGS


1 sheet refrigerated pie pastry

1 package (3 ounces) cook-and-serve vanilla pudding mix

1 1/2 cups water

1 teaspoon lemon juice

1 package (.3 ounce) sugar-free strawberry gelatin

1/2 cup boiling water

4 cups sliced fresh strawberries

3 ounces reduced-fat cream cheese

2 cups reduced-fat whipped topping, divided

1 teaspoon vanilla extract

8 fresh strawberries

1. On a lightly floured surface, unroll the pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.

2. In a small saucepan, combine pudding mix, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1-2 minutes longer or until thickened. Remove from the heat; set aside.

3. In a large bowl, dissolve gelatin in boiling water. Gradually stir in pudding. Cover and refrigerate for 30 minutes or until thickened. Fold in sliced strawberries. Transfer to crust.

4. For topping, in another bowl, beat the cream cheese, 1/2 cup whipped topping and vanilla until smooth. Fold in remaining whipped topping. Cut a small hole in the corner of a pastry or plastic bag; insert a medium star tip. Fill with topping. Pipe topping around edges of pie; garnish with whole strawberries. Refrigerate for at least 1 hour.

Hazelnut Cream Pie

The key ingredient in this creamy-crunchy pie is my children’s favorite chocolate-hazelnut spread. For the finishing touch, sprinkle on semisweet chips and toasted nuts.

—SUSAN BLOCK CUMMING, GA



PREP: 35 MIN. + CHILLING ✵ MAKES: 10 SERVINGS


1 cup graham cracker crumbs

1/3 cup butter, melted

1/4 cup sugar

1/4 cup finely chopped hazelnuts, toasted

2 tablespoons Nutella

FILLING

1 package (8 ounces) cream cheese, softened

3/4 cup Nutella

1 cup plus 2 tablespoons confectioners’ sugar

4 1/2 teaspoons 2% milk

1 tablespoon hazelnut liqueur

1 cup heavy whipping cream

2/3 cup miniature semisweet chocolate chips

TOPPING

2 tablespoons chopped hazelnuts, toasted

1 tablespoon miniature semisweet chocolate chips

1. In a small bowl, combine the cracker crumbs, butter, sugar and hazelnuts. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 10 minutes. Cool on a wire rack. In a microwave, heat Nutella until melted; stir until smooth. Spread over bottom of the crust. Refrigerate.

2. For filling, in a large bowl, beat cream cheese and Nutella until fluffy. Add the confectioners’ sugar, milk and liqueur; beat until smooth. In another bowl, beat cream until soft peaks form. Gently fold into cream cheese mixture. Fold in the chocolate chips.

3. Spoon into prepared crust. Sprinkle hazelnuts and chocolate chips over top. Cover and refrigerate at least 2 hours or until chilled.

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Winning Coffee Ice Cream Pie

While coffee ice cream is great, I sometimes vary the flavor of this family favorite. It’s one dreamy treat that’s always high on demand for dessert.

—VELMA BROWN TURNER STATION, KY



PREP: 30 MIN. + FREEZING ✵ MAKES: 8 SERVINGS


2 ounces unsweetened chocolate, chopped

1/4 cup butter, cubed

1 can (5 ounces) evaporated milk

1/2 cup sugar

1 pint coffee ice cream, softened

1 chocolate crumb crust (8 inches)

1 carton (8 ounces) frozen whipped topping, thawed

1/4 cup chopped pecans

1. In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 3-4 minutes or until thickened. Remove from the heat; cool completely.

2. Spoon ice cream into crust. Stir sauce; spread over ice cream. Top with whipped topping; sprinkle with pecans. Freeze until firm. Remove the pie from the freezer 15 minutes before serving.

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Triple Chocolate Dream Pie

A creamy chocolate pie makes for a sweet, indulgent dessert. My light version lets you have this treat without the guilt. Sometimes I add a teaspoon of instant coffee granules to the sugar-cocoa mixture for a mocha pie.

—MARY ANN RING BLUFFTON, OH



PREP: 30 MIN. + CHILLING ✵ MAKES: 8 SERVINGS


1 1/2 cups graham cracker crumbs

2 tablespoons butter, melted

1 large egg white

FILLING

2/3 cup sugar

1/3 cup baking cocoa

3 tablespoons cornstarch

1/8 teaspoon salt

2 cups fat-free milk

1 large egg, beaten

1/4 cup semisweet chocolate chips

1 teaspoon vanilla extract

TOPPING

1 1/2 cups reduced-fat whipped topping

1 teaspoon grated chocolate

1. Combine the graham cracker crumbs, butter and egg white; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 375° for 6-8 minutes or until lightly browned. Cool on a wire rack.

2. For filling, in a large saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.

3. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in chocolate chips and vanilla.

4. Pour into crust. Refrigerate for at least 2 hours or until firm. Spread whipped topping over filling; sprinkle with grated chocolate.

Coconut Chiffon Pie

My mother-in-law gave this recipe to me the first year I was married. It’s a holiday must at my husband’s family Christmas dinners. We call it White Christmas Chiffon and garnish it with coconut.

—KRISTINE FRY FENNIMORE, WI



PREP: 30 MIN. + CHILLING ✵ MAKES: 6-8 SERVINGS


1 unbaked pastry shell (9 inches)

1 envelope unflavored gelatin

1/4 cup cold water

1/2 cup sugar

1/4 cup all-purpose flour

1/2 teaspoon salt

1 1/2 cups 2% milk

3/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1 cup heavy whipping cream, whipped

1 cup flaked coconut

Shaved fresh coconut, optional

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

2. Sprinkle gelatin over cold water; let stand for 1 minute. In a small saucepan, combine the sugar, flour and salt. Gradually stir in milk until smooth. Cook and stir over medium-low heat until mixture comes to a boil; cook and stir 1 minute longer or until thickened.

3. Remove from the heat. Whisk in the gelatin mixture until dissolved. Transfer to a large bowl. Refrigerate until slightly thickened, about 30 minutes.

4. Add extracts; beat on medium speed for 1 minute. Fold in whipped cream and flaked coconut. Spread into pie crust. Refrigerate for at least 3 hours before serving. Garnish pie with shaved fresh coconut if desired.

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BIG BATCH

Layered Lemon Pies

My sister shared this recipe with me, and it is simply delicious. The secret to the great flavor is using fresh lemon juice.

—NANETTE SORENSEN TAYLORSVILLE, UT



PREP: 55 MIN. + CHILLING ✵ MAKES: 2 PIES (10  SERVINGS EACH)


Pastry for two single-crust pies (9 inches)

1 1/2 cups sugar

6 tablespoons cornstarch

1/4 teaspoon salt

2 cups cold water

3 large egg yolks, lightly beaten

1/3 cup lemon juice

1/4 cup butter, cubed

1 teaspoon grated lemon peel

1 teaspoon lemon extract

3 drops yellow food coloring, optional

SECOND LAYER

1 package (8 ounces) cream cheese, softened

1 cup confectioners’ sugar

1 1/2 cups cold 2% milk

2 packages (3.4 ounces each) instant lemon pudding mix

TOPPING

1 package (8 ounces) cream cheese, softened

1 cup confectioners’ sugar

1 carton (16 ounces) frozen whipped topping, thawed

1. Preheat the oven to 450°. Line two 9-in. pie plates with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on wire racks.

2. In a large saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.

3. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in lemon juice, butter, lemon peel, extract and food coloring if desired. Cool to room temperature without stirring. Spread lemon mixture into crusts. Refrigerate 30 minutes or until firm.

4. In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Gradually beat in milk. Add pudding mix; beat 2 minutes longer. Let stand 2 minutes or until soft-set. Gently spread into pies. Refrigerate for 30 minutes or until set.

5. For topping, in a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping. Spread over tops of pies. Refrigerate until set.

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Frosty Peanut Butter Pie

With only a handful of ingredients, this creamy pie promises to deliver well-deserved compliments. Whenever I bring it to get-togethers, I’m asked for the recipe.

—CHRISTI GILLENTINE TULSA, OK



PREP: 10 MIN. + FREEZING ✵ MAKES:  6 SERVINGS


4 ounces cream cheese, softened

1/4 cup peanut butter

1/4 cup sugar

1 teaspoon vanilla extract

1 package (8 ounces) frozen whipped topping, thawed

1 chocolate crumb crust (8 inches)

2 teaspoons chocolate syrup

1. In a large bowl, beat the cream cheese, peanut butter, sugar and vanilla until smooth. Fold in the whipped topping. Spoon into the crust. Drizzle with chocolate syrup. Cover and freeze for 4 hours or until set.

2. Remove the pie from the freezer 30 minutes before serving.

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