Blueberry Cream Pie ...for those last days of summer

It's true.  I've already moved on from summer a bit.  There have been soft pumpkin cookies, and back-to-school cookies, but this week, it's the last hurrah of summer.

{Actually, around here, summer seems to last until about November 3rd.}


Today's recipe is for Blueberry Cream Pie.  The filling is a no-bake filling made with sweetened condensed milk, Greek yogurt, and lemon.


The only baking you'll do is a quick bake of the graham cracker crust. 


The way the blueberries are scattered throughout, I thought about calling it Polka Dot Pie.

This Blueberry Cream Pie is just about the easiest pie to make EVER.  It's the perfect end to summer, using up the last of summer's juicy blueberries. Bring it along to a Labor Day cookout!

I'm sharing the recipe over at Imperial Sugar.  Come and get it! 

Happy Pi Day!!! (3.14)

Happy Pi Day, y'all!  March 14th...3.14!

If you love the idea of pi (pie) day as much as I do, I have a few ideas for treating your family and friends today.

PS...sorry for no new pi/pie recipe this morning.  For the last few days, I've been here (where I think I ate the equivalent calories to 20 pies, but did not make pie):

{More on that Monday.}

PI Cookies:

• pi shaped cookies
• pumpkin pi

Favorite Pie Recipes:

• pie crust primer:  if you're scared of pie crust, read this.
• perfecto graham cracker crust: easy as, um, pie
• chocolate mint ice cream pie: one of my childhood favorites, everyone loves this recipe!
• fried cherry pies: fried pie.  Need I say more?
• blueberry cheesecake pie: this is how blueberries were meant to be eaten.
• pecan chewies: mini pecan tarts
• not-so-key-lime-pie: who says you need KEY limes to make pie?
• chocolate cream pie: so nostalgic
• Texas peach pie: or, whatever state you want...try for Texas, though. :)
• cranberry apple pie: one of my all-time favorites
• sweet potato pie: move over, pumpkin!
• no-bake EMERGENCY "pie": when you just NEED pie

Happy Pi Day!

 

I Only Have Pies for You.

Here we are.  The beginning of Thanksgiving week...or pie week, as I like to think of it.  

Today, I bring you some of my favorite fall pies, perfect for your Thanksgiving feast.  

Just click the links for the full recipes.

1. Sweet Potato Pie.  It was years before I ever tried making sweet potato pie.  I would pass over pumpkin for sweet potato EVERY time now.  If you don't love pumpkin pie, try sweet potato!

2. Cranberry Apple Pie.  This has been my go-to pie recipe for years now.  It's beautiful and delicious without fail.  A family favorite.

3. Pecan Chewies. Mini pecan pies...without all of the pecan pie goo.  You know what I mean?  These are irresistible.

4. Pie Crust Primer.  Nervous about making a pie crust?  Don't be.  It's easy as....pie.

5. Perfecto Graham Cracker Crust. Probably the easiest crust you'll ever make.


The following recipes I have not made myself, but I trust these bakers...and these pies look fantastic!

• Almond Joy Pie from She Wears Many Hats
• S'mores Pie from Two Peas and their Pod
• French Silk Pie from The Pioneer Woman
• Bourbon Apple Pie with Oatmeal Cookie Crumble from How Sweet it is
• Toffee Pecan Pie from Add a Pinch
• Upside-Down Apple Pecan Pie from Tidymom
• Pumpkin Praline Pie from Confessions of a Cookbook Queen

If you're looking to make something other than pie, check out this round-up of clever alternatives to pies for Thanksgiving!

Happy Pie Week!
What's your favorite Thanksgiving pie?  Tell me (or leave a link to the recipe) in the comments!

Pie for My Guy: Chocolate Mint Ice Cream Pie(S)!

I know, I know...it seems like I forgot the month of August pie for my guy, but I promise, this was made, and consumed in AUGUST! ;) (Instagram will back me up.)

This ice cream pie is one of my mom's recipes and one of my absolute favorites.
{PLUS: the recipe makes TWO PIES!!!  #winning}

I have to tell you about this crust.  The ingredients may seem a little strange...

...but they come together to make this insanely fudgey, sticky, rich, chewy, chocolaty crust.  Ohmygoshsogood!

You can absolutely use green mini chocolate chip ice cream for this recipe...Mom always did.  I'll tell you the truth, though...sometimes, when you stir the chocolate into the ice cream, the green looks...not so beautiful.  So, I used this ice cream from Haagen-Dazs:

Mr. E is not a traditional cake person, so this was his birthday cake.

Over the last several years of blogging, I've learned something.  It's ok if your family wants to slice into dessert after it's dark outside and you've lost the good light for photography.

Life is not about the blog, but about enjoying the moment. ;)

Aaaaaand, dessert can always be photographed and eaten the next day for lunch. *cough*

Chocolate Mint Ice Cream Pie

{makes 2 pies, from bakeat350.blogspot.com}

1 box chocolate cake mix

¾ c. water

¼ c. canola or vegetable oil

1 (16 oz.) jar chocolate fudge frosting, divided

4 pints (or ½ gallon) mint chocolate chip ice cream

optional: chocolate chip, melted

            whipped cream

Preheat oven to 350.

Combine the cake mix, water, oil, and 1 cup of the fudge frosting in the bowl of a mixer on low speed. Beat for 15-30 seconds, then increase the speed to high and beat for 2 minutes.

The mixture will be very fluffy.  Divide into 2 pie pans. Bake for 25-30 minutes, until they’re not liquidy in the center. Place on wire cooling rack to cool.  The crusts will sink in the middle.

Once the crusts are cool, place the ice cream on the counter for 15 minutes until softened.  Place the remaining frosting in the microwave and heat for about 15 seconds on 50% power, until melted and warm.

Place the softened ice cream in a large bowl along with the heated frosting. Stir with a wooden spoon until combined. (Don’t worry if a few places aren’t totally combined.) Divide between the two cooled crusts, smoothing with an offset spatula. Freeze at least 4 hours before serving.

(Optional: melt some chocolate chips and squiggle across the top. Add some piped whipped cream for decoration, if desired.)

For easiest serving, dip the bottom of the pan in hot water for a few seconds. Cut and wiggle a cake server all the way underneath the crust.  It’s fudgey and sticky and needs a little help getting out of the pan. :) 

I don't want to peer pressure you, but DO IT! ;)

Pie for My Guy, June: blueberry cheesecake pie

Pie for My Guy, July: fried cherry pies

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Pie for my Guy: Fried Cherry Pies

Fried Pies!!!  Where have you been all my life?

 (This is the 2nd month of Pie for my Guy.  Last month's pie is here.)

If you see Mr. E and me at any 4th of July gathering, we'll be toting along some fried pies and leaving quickly.  Why?  Well, it seems we've become Mr. & Mrs. Socially Awkward. 

Take the last party we attended.  Me?  I'm *always* socially awkward.  I ran into this woman at the party...I'd been introduced to her before, but had forgotten her name.  Deciding to be a grown-up, I asked her.  And then proceeded to mispronounce her name.  Twice.  In a row.  I just couldn't get it.  Embarrassed, I ended up saying, "well, it's great seeing you again," and high-tailed it to the bar.

Mr. E is a different story; he's always at ease and can talk to anyone.  In other words, we balance each other out. At this party, however, he was not so cool.  We were gathered on our friends' patio.  It's a circular patio in the middle of the yard...surrounded by huge, lush ferns and raised about a foot or two above the ground, with a fire pit in the middle. 

Now, we all know how chilly Houston evenings get *cough*, so the fire was blazing...not just contained to the pit, but flames shooting 5 feet in the air.  My make-up was melting, everyone was sweating...and I see Mr. E across the patio.  He's chatting with a nice lady...and I notice him sloooowly inching his chair back away from the fire.  Away from the fire and right over BACKWARDS into the ferns and greenery.  I'm serious.  It happened in slow-motion...EVERYONE stopped talking and watched as he fell.  Flat on his back, legs straight in the air.

*Side note: he kept his beer upright.*

So yeah...invite us to your party.  We'll drop the pies and leave.  On second thought, maybe we'll just keep the pies and stay home.  For everyone's sake.

Whether you have a cute little pie mold like this one...

....or not, PLEASE, I beg you.  Fry some pies!!!  Ree has a post on making them without a mold.  That's how pioneer women do it. ;)

Fried Cherry Pies

(makes 8)

3 cups pitted, halved sweet cherries
1/3 cup sugar

1/4 cup water, divided

1 TBSP lemon juice

1 TBSP cornstarch

1/4 teaspoon vanilla extract

double pie crust (I used Pillsbury)

flour for dusting

egg beaten with 1 teaspoon water

oil for frying (I used grapeseed)

make the filling:

In a saucepan, combine the cherries, sugar, 1/8 cup of the water, and lemon juice.  Bring to a boil, stirring occasionally.  Reduce heat and simmer for 10 minutes. 

Combine the remaining water and the cornstarch.  Add to the filling, return to a boil, and cook for 1 minute or until thickened.  Remove from heat and add the vanilla.

Set aside to cool. 

On a floured surface, roll out the pie to to 1/8-1/16" thickness.  Cut into shapes.  

Place 1 TBSP in the middle of one cut-out.  Brush the edges with egg wash and top with another cut out.  Crimp edges to seal.  

Freeze the pies for 30 minutes.  Meanwhile, heat oil for frying in a large fry pan or dutch oven to 350.  Add the pies, and fry for 4-8 minutes, turning halfway through, until golden.  Drain on paper towels.

Dust with powdered sugar, if desired, and serve. 

I could. not. stop. taking pictures of the insides of these babies.

That cherry filling....oh, it's so beautiful and delicious.  You'll have lots of extra for topping ice cream, cheesecake, yogurt...rice cakes?  Whatever.  It'll be good.

Armed with fried pies, we will never be socially awkward again.
Maybe. 

Desserts for Dudes: Blueberry Cheesecake Pie

It's true.  Men prefer pie over cake.  And by "men," I mean my husband and my dad, but I feel pretty safe making that generalization based on these two people.

I'm fairly certain that's why there are new and contradictory "studies" in the news every other day.  Who knows what to believe anymore?  Here's what we can believe in: pie.

{Oh, there are cookies involved, too.}

This pie combines two of Mr. E's dessert loves...cheesecake and pie.  Win, win.

Speaking of Mr. E, I told him that he'd have to check the blog this week for another Father's Day present.  The truth is...I really don't treat him as nicely as I should.  This man who is a wonderful father to kiddo...just the right mix of disciplinarian and goofball.  This man who is a devoted and loving husband.  A man who washes the dishes EVERY NIGHT.  A man who has spent hours (days? weeks?) of his life listening to me complain about the deleterious effects of humidity on curly hair.  A man who knows the names behind the blogs I love, and listens while I read their blog posts aloud and describe every recipe.

Here I am with a baking blog, and I rarely make his favorite dessert....pie.  That's no way to treat the man you love!  Well, here's your extra Father's Day gift, Mr. E.  One pie each month for one year. 

{I wonder if he thought I was going to say "sports car?"}

Blueberry Cheesecake Pie

for the crust:
1 & 1/2 cups crushed gingersnaps
2 TBSP sugar
1 stick (1/2 cup) salted butter, melted

for the filling:
1 (8 oz.) package cream cheese, room temperature
1/3 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
2 eggs

for the topping:
2 cups fresh blueberries
1/2 cup water
1/3 cup sugar
1 & 1/2 TBSP cornstarch mixed with 2 TBSP water

Preheat oven to 325.

Stir the crust ingredients together.

Press into a 9" pie pan.  Bake for 8 minutes; remove to a wire rack to cool completely.

Beat the cream cheese and sugar together until smooth.  Add in the lemon, vanilla, and eggs; beat until combined thoroughly.

Pour into the baked crust and bake for 25 minutes, just until set.  Remove to a wire rack to cool.

Meanwhile, combine the blueberries, water and sugar in a medium saucepan.

Bring to a boil.  Lower the heat, cover and simmer for 5 minutes, stirring halfway through.  Stir in the cornstarch/water mixture, increase the heat and return to a boil.  Boil for 1 minute, stirring constantly.  Remove from the heat and let cool.

Spoon the thickened berries over the cooled cheesecake filling.  Chill for at least one hour before serving.  Store in the refrigerator.

(adapted from Williams-Sonoma Kitchen Library Pies and Tarts, 1992)

Is YOUR dude a cake guy or pie man? 

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Desserts for Dudes: Pecan Chewies

You remember my Uncle Mike, right?  Well, every time he visited when we were growing up, my mom would make Pecan Chewies.

So, when Uncle Mike came for a visit this week, I knew immediately what I would be baking.

Pecan Chewies are essentially like mini pecan pies, with a buttery, cream cheese crust, lots of pecans, and a brown sugar filling.  If you really can't get into traditional pecan pie because of the thick layer of goo (*raises hand*), these are for you.  They're goo-free.

The day before Uncle Mike arrived, I made the Pecan Chewies, and purely for quality control purposes, Mr. E, the kiddo and I tested one each.  They were even better than I remembered.
And then Mr. E said...

"I wonder what one of these would be like with a little ice cream?"

Mind. Blown.

We'd never had these with ice cream growing up.  We ran (ok, we drove) to the grocery store, grabbed a pint of Haagen-Dazs vanilla bean, and hurried back home.

With my small cookie scoop, we dished out a little dollop of creamy vanilla bean on a pecan chewie (and took 27 pictures of it).  Oh. Wow. 

Dudes know their desserts, I'm tellin' ya.

With or without the ice cream, I beg you to try these for the men in your life.  Only, be sure to call them Pecan Chewies...if you call them Mini Pecan Pie Tartlettes with a Dollop of Vanilla Bean Ice Cream, I'm pretty sure they become chick food.

Oh!  My girlfriend Teresa from Blooming on Bainbridge has a similar recipe on her blog that makes 75!!!  (This recipe makes 24.)  So, if you're feeding a crowd, be sure to pop over to her recipe!

Pecan Chewies

{adapted from mom}

crust:
3 oz. cream cheese, room temperature
1 stick (1/2 cup) salted butter, room temperature
1 cup sifted flour

filling:
2/3 cup chopped pecans
1 egg
3/4 cup light brown sugar
1 TBSP salted butter, room temperature
1 tsp. vanilla
dash kosher salt

Preheat oven to 325.

Beat together the cream cheese and butter until combined.  Stir in the sifted flour until it forms a dough.  (This will take several minutes of stirring, but it will come together.)  Wrap in plastic wrap and place in the refrigerator.

Toast the pecans: Place the pecans on a cookie sheet and bake for 5 minutes.  Remove from the sheet and set aside.

Beat together the egg, brown sugar, butter, vanilla, and salt until smooth.  You may see a few tiny bits of butter; that's ok.

Remove the dough from the refrigerator and roll into 24 balls.

Place the balls in an ungreased mini muffin tin,

...and press the dough into the bottom and sides of the cups.

Divide half of the pecans among the 24 pastry-lined muffin cups.

Use a teaspoon to add in the egg/brown sugar mixture.
{If you get messy like I did, just wipe the pan with a damp paper towel before baking.}

Top with the remaining pecans.

Bake for 20-25 minutes, or until done.  Cool on a wire rack in the pan for 5 minutes.

 

Remove the pecan chewies from the pan, using a knife to go around the edges if needed, and cool completely on the wire rack.

Serve naked (not you, the chewies) or with a small dollop of ice cream.