Snickerdoodle Cream Pie

After making my Triple Chocolate Brownie Cream Pie, this idea popped into my head. Not all things that pop into my head are great ideas, believe me…but this one is yummy! If you are a cream pie fan, and a snickerdoodle/cinnamon fan, this is a pie I think you will love! Cinnamon, creamy goodness with chewy chunks of snickerdoodle throughout.

Snickerdoodle Cream Pie

Snickerdoodle Cream Pie 1    Snickerdoodle Cream Pie 2    Snickerdoodle Cream Pie 3

Snickerdoodle Chunks:
½ cup butter, softened
¾ cup sugar
1 egg
1 ½ cups flour
1 tsp cream of tartar
½ tsp baking soda
1/8 tsp salt
3 Tbl sugar
2 tsp cinnamon

Preheat oven to 350°. Spray a 9″x9″ pan with non-stick spray. Cream butter and 3/4 cup sugar. Mix in egg. Add flour, cream of tartar, baking soda, and salt; mix well. Stir together the 3 Tbl sugar and cinnamon, sprinkle 1 Tbl evenly in bottom of prepared pan. Spread batter in pan and sprinkle another 1 Tbl of cinnamon/sugar evenly over the top. Bake for 15 minutes. Cool, cut into small chunks, put in a large bowl, sprinkle remaining cinnamon/sugar and toss. Cover and set aside. Make cinnamon graham cracker crust.

Cinnamon Graham Cracker Crust:
1¹⁄3 cups graham cracker crumbs
1/4 cup sugar
1 tsp cinnamon
5 Tbl butter, melted

Mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter and press into 9″ deep dish pie plate and bake in preheated 375° oven for 8 minutes. Cool while making the cream pie filling.

Vanilla Cream Pie Filling:
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
4 egg yolks
1/2 cup  white vanilla chips
3 Tbl butter
1 tsp vanilla

Combine sugar, cornstarch, and salt in heavy saucepan, whisk until combined. In small bowl whisk together milk and egg yolks. Add milk mixture to saucepan slowly, whisking until mixture is smooth. Cook over medium heat, whisking constantly, until mixture starts to bubble and thicken, about 6-8 minutes. Turn heat down to simmer and cook, whisking constantly, another minute more until thick. Remove from heat, stir in white vanilla chips, butter, and vanilla.  Beat several times while cooling to just warm. Fold snickerdoodle chunks into vanilla cream filling (reserve some little snickerdoodle chunks for garnish if desired). Pour into crust, cover with plastic wrap or wax paper. Chill until cold and set throughout, at least 4 hours (I usually chill overnight). Serve with whipped cream, reserved snickerdoodle chunks and a sprinkle of cinnamon sugar.

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If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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Berry Cream Pie

Easy, cool, and delicious!

Berry Cream Pie

Walnut Graham Cracker Crumb Crust:
1¹⁄3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup finely chopped walnuts
6 Tbl butter, melted

Preheat oven to 375°. Stir together graham cracker crumbs, sugar, and walnuts. Stir in butter. Press into a 9″ deep dish pie plate. Bake for 8-10 minutes. Cool completely.

Berry Cream Pie Filling:
1 heaping cup washed, hulled & quartered fresh strawberries
1 heaping cup washed fresh raspberries
1 Tbl sugar
1 (8 oz) cream cheese, room temperature
1/2 cup powdered sugar
1 (8 oz) Cool Whip, thawed
1/4 cup finely chopped walnuts

Stir together strawberries and raspberries, sprinkle the 1 Tbl sugar over and stir. Refrigerate berries for 30 minutes. With electric mixer, whip cream cheese and powdered sugar. Fold in Cool Whip. Add berries and walnuts, fold gently. Spoon into completely cool crust, refrigerate. Add whipped cream and berries on top if desired. Keep refrigerated.

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If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Triple Chocolate Brownie Cream Pie

Because I am a self proclaimed chocoholic, this recipe I have made up to share with you should not be too surprising. Pie with a chocolate pastry crust, little brownie chunks folded into chocolate cream filling. It will surely fix a chocolate craving. I hope you try it!

Triple Chocolate Brownie Cream Pie

Triple Chocolate Brownie Cream Pie 1  Triple Chocolate Brownie Cream Pie 2

Brownie Chunks:
1/2 cup butter, softened almost melted
1½ cups sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 cup unsweetened cocoa
1/2 tsp salt

Preheat oven to 350°. By hand, mix butter and sugar. Mix in eggs and vanilla. Add flour, cocoa, and salt; mix well. Spread in sprayed 9″x9″ pan. Bake for 20 minutes. Cool and cut into small chunks.

Chocolate Pastry Crust:
3/4 cup + 1 Tbl flour
1 Tbl unsweetened cocoa
2 Tbl sugar
1/2 tsp salt
1/3 cup shortening
2-3 Tbl ice water

Stir together flour, cocoa, sugar, and salt.  Cut in shortening.  Add 1 Tbl of water at a time, mixing with fork until dough holds together (I just needed 2 Tbl).  Make into a disc (handle as little as possible), wrap in plastic, and refrigerate at least 1/2 hour.  Preheat oven to 425°.  Roll out dough to about 12″ diameter circle, line 9″ deep dish pie plate, crimp edge, and prick bottom and sides with fork.  Gently line with sheet of foil, pour in pie weights (or beans) to keep crust from shrinking.  Bake at 425° for 10 minutes.  Remove from oven, gently pull out foil with weights, reduce heat to 350°, put back in oven and bake 10 minutes more.  Cool while making filling.

Chocolate Cream Filling:
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
4 egg yolks
1 cup  semi sweet chocolate chips
2 Tbl butter
1 tsp vanilla

Combine sugar, cornstarch, and salt in heavy saucepan, whisk until combined.  In small bowl whisk together milk and egg yolks.  Add milk mixture to saucepan slowly, whisking until mixture is smooth.  Cook over medium heat, whisking constantly, until mixture starts to bubble and thicken, about 6-8 minutes.  Turn heat down to simmer and cook, whisking constantly, another minute more until thick.  Remove from heat, stir in chocolate chips, butter, and vanilla.  Beat several times while cooling to just warm. Fold brownie chunks into chocolate filling (reserve some little brownie chunks for garnish if desired). Pour into crust, cover with plastic wrap or wax paper.  Chill until cold and set throughout, at least 4 hours (I usually chill overnight). Serve with whipped cream and garnish with reserved brownie chunks.

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If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

German Chocolate Pie

I knew my parents were coming over today so I made a pie. I served them and they said it was the best chocolate pie they have ever had. Now it might just be my parents trying to make their little girl feel good about herself, but after I sent the rest of the pie home with them I sure was wishing I had more ;o). I love my parents, they are great! Even if they did exaggerate a little, I do think this pie is really good and you will be happy you took the time to make it!

German Chocolate Pie

1 pre-baked 9″ deep dish pie shell

Caramel Coconut Pecan Layer:
1/2 cup caramel ice cream topping
1/2 cup chopped pecans
1/2 cup shredded coconut

Chocolate Cream Layer:
2 egg yolks
2 eggs
2 cup milk
3/4 cup sugar
3 Tbl corn starch
1/8 tsp salt
1 tsp vanilla
2 Tbl butter
6 oz chopped German chocolate (or 1 cup semi sweet chocolate chips)

In small bowl, mix together caramel, pecans, and coconut, mixture will be thick. Gently spread over bottom of pre-baked pie shell.

In saucepan, whisk egg yolks, eggs, milk, sugar, corn starch and salt. Bring to boil over medium heat, stirring constantly. Boil one minute then remove from heat. Stir in vanilla, butter, and chocolate. Cool to lukewarm, stirring occasionally. Pour into pie shell over caramel coconut pecan layer. Cover with parchment or wax paper and refrigerate at least 5 hours until chilled and set. Serve with whipped cream.

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If you are interested in Demarle bakeware and kitchen tools like the Round Trays and Perforated Sheets please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Personal Chicken Pot Pies

Perfect dinner on a cold winter’s night!

Personal Chicken Pot Pies

Personal Chicken Pot Pies 1

Pie Crust Pastry:
2 cups flour
1 tsp salt
2/3 cup shortening
6 Tbl ice water

Measure flour and salt into bowl. Cut shortening into flour. Add ice water 2 Tbl at a time, stirring into flour just until dough together. Wrap dough in plastic wrap and refrigerate.

Creamy Chicken Vegetable Filling:
2/3 cup butter
1/2 cup chopped onion
2/3 cup flour
2½ cups chicken broth
1 cup milk
salt & pepper to taste
2 cups cubed or shredded cooked chicken
1 (4 oz) can green chopped chilies (optional)
1 (12 oz) bag frozen mixed vegetables (thawed)

Preheat oven to 425°. Stray four oven proof bowls or mugs (16 oz or 2 cups each) with non-stick spray. In large saucepan over medium heat, melt butter, stir in onion and cook until tender. Stir in flour until well blended. Gradually stir in chicken broth and milk, stirring and heating until thickened. Salt and pepper to taste. Turn heat to low, stir in chicken, green chilies, and vegetables and cook for 2 minutes, turn off heat.

Remove pastry dough from refrigerator, divide into four pieces. Work with one piece at a time. On floured surface, cut off 1/4 of the piece of dough and save for top crust. Roll out the 3/4 piece to large circle, gently work down into prepared bowl or mug to cover inside. Repeat with remaining three pieces of dough. Spoon the chicken filling evenly between pastry lined bowls or mugs. Roll out each of the top pieces of dough and place over filling, pinch top crust to bottom crust to seal, and cut a couple slits in top crust to vent. Bake 25-30 minutes, let sit at least 5 minutes before serving. Careful, filling will be hot. Enjoy!

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If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Butterfinger Crunch Cream Pie

Butterfinger is a favorite candy bar in our family.  So, it is pie season, Thanksgiving, I wanted something new along side the traditional.  I really believe you can never have too many pies on Thanksgiving!  I couldn’t take a good picture for the life of me today, but please believe me…this pie is yummy!

1 pre-baked pie pastry
1 can (12 oz) evaporated milk
1½ cups milk
1 tsp vanilla
2 eggs
2 egg yolks
2/3 cup sugar
1/4 cup + 2 Tbl corn starch
1/4 tsp salt
1/4 cup milk chocolate chips
1 cup finely chopped Butterfinger candy bar
1 cup whipping cream (whipped and sweetened with 2 Tbl powdered sugar)
1/2 cup coarsely chopped Butterfinger candy bar for garnish

In large saucepan, bring evaporated milk, milk, and vanilla to simmer.  In medium bowl mix eggs, egg yolks, sugar, cornstarch, and salt.  While whisking egg mixture, slowly laddle about half of hot milk mixture into bowl to warm egg mixture.  Add warmed egg mixture to saucepan, whisking into remaining milk mixture.  Bring slowly to boil to thicken and remove from heat.  Remove 1 cup of hot pie filling to small bowl and stir in milk chocolate chips until melted.  Spread the milk chocolate filling in bottom of pie shell, put in refrigerator.  Continue to let remaining vanilla filling to cool, stirring occasionally.  When filling is at room temperature (important to be totally cool) fold in the 1 cup chopped Butterfinger.  Spread over milk chocolate layer in pie shell.  Put piece of parchment or wax paper on filling and refrigerate pie until set.  Spread whipped cream over pie and garnish with the 1/2 cup coarsely chopped Butterfinger.

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If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Pecan Dessert

I am not crazy about the name of this recipe.  Using the name dessert bothers me, it seems too generic, especially for something so incredibly delicious.  But, what do you name something that is part pie and part cake?  I guess, dessert.  There are many sites featuring this recipe and some call it Pumpkin Crunch Cake.  It is found at bettycrocker.com, tasteofhome.com, allrecipes.com, and many other places around the web.  I first saw it on my internet friend’s wonderful website thethankfulheart.wordpress.com.

I am upstairs and every once in awhile I think I hear a voice from the refrigerator calling me…it is that good!  If you want pumpkin pie and you are not in the mood to make and roll out pastry, this is a quick fix for you craving.  Here is my version…


1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 tsp vanilla
1½ cups sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
1/2 tsp salt
1 box white cake mix (can use yellow or spice)
1½ cups chopped pecans
1 cup butter, melted

Heat oven to 350°.  Spray bottom of 9″ x 13″ baking pan.  Mix pumpkin, milk, eggs, vanilla, sugar, cinnamon, nutmeg, allspice, cloves, and salt.  Pour mixture into prepared baking pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 55-60 minutes.  Serve with whipped cream or vanilla ice cream if desired.  Keep refrigerated.

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If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Apple Berry Pie

Apple, strawberries, blueberries, blackberries, and raspberries!  Yes, all that in one pie, and so delicious.  It is pretty easy, I used a bag of mixed frozen berries.  This is a new favorite!

                         

1 pastry for double crust pie
1 cup sugar
4 tsp dry instant tapioca (I used Kraft Minute Tapioca)
3 Tbl flour
½ tsp cinnamon
3 cups apple, peeled, cored, sliced
1 (12 oz) bag frozen mixed berries (strawberries, blueberries, blackberries, & raspberries)
2 Tbl butter, cut in small pieces

Preheat oven to 375°.  Line 9” deep dish pie pan with bottom crust.  In large bowl, mix sugar, tapioca, flour, and cinnamon.  Add apple and mixed berries, toss gently to coat.  Pour into pie pan, place butter pieces over filling, and cover with top crust.  Cut slits in top crust for venting.  Bake for 50-60 minutes, cover edges if necessary to prevent over-browning.

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If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Old Fashioned Raisin Pie

This is my dad’s favorite pie, maybe I should say one of my dad’s favorite pies. I think chocolate pie would rank high on the list also.  The filling for this pie is easy to make and has a rich caramel flavor and raisins, lots of raisins.

1 pastry for 9″ deep dish double crust pie
4 cups raisins
4 cups water
1 cup brown sugar
5 Tbl cornstarch
1 tsp cinnamon
1/2 tsp salt
2 tsp lemon juice
3 Tbl butter
1 tsp vanilla

Combine raisins and water in saucepan, bring to boil and cook for 5 minutes.  Blend brown sugar, cornstarch, cinnamon, and salt together, slowly stir into hot raisins.  Cook and stir until thick and syrup is clear.  Remove from heat, and stir in lemon juice, butter, and vanilla.  Cool slightly.

Preheat oven to 425°.  Line 9″ deep dish pie plate with bottom pastry.  Pour raisin filling into pastry.  Cover with top crust, seal, and cut a couple slits to vent.  Bake 30-35 minutes, cover with foil if necessary during baking if crust gets too brown.  Cool before serving.  Serve with ice cream or whipped cream.

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If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.