Bavarian Apple Tart

This very easy to make tart.. will surely impress family and friends… totally delicious and spectacular to look at… you will not believe just how easy it is to make.

I do have a few tips to make this recipe an easy success.

TIPS

Make sure your butter is softened.. it will need to be very soft (not runny) to make the crust.

The cream cheese is must also be very soft, this will prevent cream cheese lumps in your filling.  You can soften it in the microwave.. click here for instructions and tips.

I personally like to use Granny Smith apples.. Golden Delicious are also very good… but you can use any other types you prefer.

Slice the apples thin… some recipes say to slice them a ¼ of an inch thick.. in my opinion that’s too thick… if you prefer thicker slices… and make them a ¼ inch thick.. you should nuke them in the microwave to soften them up otherwise your cake will bake nicely but your apples will be to stiff…

I slice mine extremely thin ..  if you lice them thinly you will only need a little less than 2 apples… so you will have slices leftover for munching.. nothing wrong with that.

I have some sugar and cinnamon in a small spice jar with a shaker top… after laying the apples on top I sprinkle a little more on top because some apples will have more sugar and cinnamon than others.. I even it out a bit.

Just a side note.. I make up my own sugar and cinnamon and keep it in an old spice jar that I’ve run through the dishwasher.. it’s far cheaper than buying the ones pre-made.  Here is a recipe you can use to make your own sugar and cinnamon.

The original recipe calls for almonds to be sprinkled on top for the last 10 minutes of baking… I don’t do that since not everyone can eat nuts and some people don’t care for the nut itself… instead I use almond extract in the filling, along with vanilla extract… it gives a nice subtle almond flavor.. if you’re not a fan of almond flavor then just use all vanilla instead.

The crust is patted into the tart pan… be careful not to make the bottom corners too thick, that will make the crust a little tough to break with a fork when cutting pieces or eating.

I always use a non-stick tart pan.. they’re worth the extra cost… believe me. 

When the tart is cooling after baking… about 10 minutes after removing it from the oven.. gently take a very thin knife and loosen the sides of the tart from the pan.. yes.. I painstakingly loosen each little curve… it makes removal so much easier.

The cake gets refrigerated… however… you really have to set it out for at least 30-45 minutes before serving otherwise the crust is too hard and cutting is difficult .. not to mention eating it.

I melt about a tablespoon of apple jelly in a microwaveable bowl… and use a pastry brush to lightly coat the top after the tart has cooled.  This gives it a professional look to it.

Recipe:  Bavarian Apple Tart

All you need:

For the Crust:

½ cup (8 tablespoons) softened unsalted butter

1/3 cup sugar

1 cup flour

For the Filling:

1 (8 oz.) pkg. Philadelphia Cream Cheese, softened

1 egg

¼ teaspoon each of vanilla extract and almond extract

For the Topping:

2 apples, peeled, cored and sliced very thin

1/3 cup sugar

½ teaspoon cinnamon

Sliced almonds (optional – see TIPS)

Extra sugar and cinnamon – See TIPS

1 tablespoon apple jelly, melted

All you need to do:

Preheat the oven to 425 degrees F.

You will need a 9 inch tart pan with removable bottom (non-stick is preferred).

To prepare the crust:

Beat the butter and 1/3 cup sugar until light and fluffy.  Add the flour and beat until the flour is completely incorporated and the dough is sticky.  Dump the dough into the tart pan and press it into the pan evenly (bottom and sides).  ** See TIPS

To prepare the filling:

Beat the cream cheese, 1/3 cup sugar until well mixed and no cream cheese lumps appear.  Add the egg, vanilla extract and almond extract and continue beating until very smooth (no lumps).  Spread the filling on the crust.

To prepare the topping:

Toss the apple slices in a medium bowl with the 1/3 cup sugar and cinnamon.  Arrange the apple slices in a fan starting with the outside edge.  Use the small slices to fill in any gaps.  Sprinkle a little sugar and cinnamon mixture on any slices that didn’t get coated enough.

Bake at 425 degrees F for 10 minutes.

Then reduce the temperature to 375 degrees F and bake for 25 minutes (the center should be set).

Cool for 10 minutes on a rack, then loosen the tart crust from the sides of the pan with a sharp knife.  **See TIPS

When it is cool enough to handle the pan (about 30 minutes) remove the tart pan sides and cool the tart on a rack.  Lightly brush the melted apple jelly over the top of the tart (I brush the very top of the crust side as well to give it a professional look).

Cover with plastic wrap and refrigerate for about 2 hours.

***Make sure you remove the tart from the fridge about 30-45 minutes before serving.  ** See TIPS.

Classic Quiche Lorraine

This recipe for Quiche Lorraine is a classic one. Growing up, my best friend was Michele. Her Mother was French Canadian and taught me to make this recipe….. actually she taught Michele and me. We were inseparable.

The beautiful thing about cooking at Michele’s house… she had 4 younger brothers… they ate anything… so while we learned… the not so perfect recipes got wolfed down anyway.

I used a ready-made pie crust because in the interests of time it was easier. You can do the same or use your favorite pie crust recipe.

Do-Ahead Tips

I wanted to make this for supper and didn’t want to prepare everything when I had to bake it… so I baked my pie crust about 5 or 6 hours before I needed it and set it aside uncovered….

I chopped the onion, julienned the ham and cheese slices ahead (I use ham…I rarely use bacon…it’s your choice…if you use bacon, you will have to crisply cook and crumble about 8 slices of bacon). I put in on a plate and covered it with plastic wrap and kept it in the fridge until I was ready to assemble the Quiche.

Cheese Info

I used Swiss cheese that was thinly sliced and I just made julienne slices. Gruyere is usually used, but I must warn you it is very expensive. One small piece will run you about $16 (US dollars)…. I love Gruyere… but for a weeknight supper… we use Swiss cheese.

Baking Tips

You will need to check on it frequently after the first 30 minutes or so of baking. You don’t want the edges to get too browned… if they start to brown… lay foil over the edges.

I needed to bake mine just over 1 hour… which is what I typically have to do… my oven is pretty accurate…. after about 50 minutes of baking I would recommend you check the center by inserting a knife… if it comes out clean… it’s done… this way you prevent over-baking. If it’s not done… check in 10 minutes again.

Let the Quiche rest about 10 minutes after baking for easier cutting.

Pie Crust Tip

I made this one with a pre-made pie crust, which I thought was greasy enough… the directions on the box didn’t recommend spraying the Quiche dish with spray oil… my crust stuck in spots… next time if I’m using a pre-made crust… I will spray the bottom lightly with butter flavored spray oil.

Whew!... those are the tips for success for a Quiche Lorraine and pointers on doing it in advance.

I hope you find this helpful.








Recipe:  Quiche Lorraine

All you need:

1 pie crust for a 9-inch Quiche or Pie Plate
1 cup julienned thinly sliced deli ham OR 8 slices bacon, cooked and crumbled
1 cup shredded Swiss cheese
1/3 cup finely chopped onion
4 large eggs, lightly beaten
1 ½ cups half and half cream
¼ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne

All you need to do:

Prepare the pie crust according to package directions … or follow your recipe.
Gently press the pie crust into the dish.

Carefully line the pastry with a double thickness of foil…gently pressing the bottom and sides and corners. Make sure the foil reaches about an inch past the rim.

Place pie weights or dried beans in the bottom to prevent shrinkage.

I baked my pie crust for 10 minutes at 425 degrees F.

Meanwhile, prepare other ingredients (slicing and chopping).

Allow pie crust to cool slightly after baking. **you can stop here if you are making this ahead**

Sprinkle ½ the ham slices on the bottom of the crust.

Sprinkle ½ the cheese slices on top of the ham.

Sprinkle remaining ham slices.

Sprinkle remaining cheese slices.

Sprinkle the onion over the top.

In a large bowl, beat the eggs lightly with a whisk.

Add the half and half cream… beat lightly with a whisk.

Add the salt, pepper and cayenne to the cream mixture.

Carefully pour over the ingredients in the pie shell.

Bake at 325 degrees F for 60-65 minutes or until a knife inserted in the center comes out clean.

Allow Quiche to rest 10 minutes before serving.

No-Bake Irish Cream - Cream Cheese Pie

The light flavor of Bailey's Irish Cream in a no-bake cheesecake.... fabulous does not even begin to describe it.. truly!

This recipe is a variation on my basic No-Bake Cream Cheese Pie recipe.  The only difference is the addition of Bailey's Irish Cream

TIPS

You do have to let it chill at least 2 hours… but it takes less than ten minutes to make… make it up quickly before supper… and you have a nice dessert pie for a little while later.

I used Cool Whip Light… you would never know the difference…honest!

You can use any flavor pie crust you prefer… I prefer the chocolate cookie crust with this recipe.. but the graham cracker or shortbread work well also.

This recipe is so quick and easy.. you really need to try it… it’s perfect for that unexpected guest or just a last minute dessert…







Recipe: No-Bake Irish Cream - Cream Cheese Pie

All you need:

1 pkg. (8 ounce) Philadelphia Cream Cheese, softened
1/3 cup sugar
1 cup sour cream
2 teaspoons vanilla
1/4 cup Bailey's Irish Cream
1 tub Cool Whip
1 Ready Crust pie shell (graham, chocolate or shortbread)
Chocolate syrup for garnish (optional)

All you need to do:

Using the paddle attachment of the mixer, beat the softened cream cheese in a mixing bowl until creamy.

Add the sugar and vanilla, and beat until well mixed, scraping the bowl and paddle periodically.

Add the sour cream and beat on low speed until well mixed. Add the Irish Cream and beat on low until well mixed.

Remove the paddle attachment and add the Cool Whip, folding it until well incorporated.

Scoop the cream cheese mixture out of the bowl and into the pie shell.

Refrigerate the pie in the fridge for 2 hours and then when serving it… drizzle chocolate syrup over the top (optional).

Keep refrigerated.

No-Bake Cream Cheese Pie

This No-Bake Cream Cheese Pie recipe is a favorite of my son.. he loved it so much growing up.. I’d make it frequently .. especially during the summer. It is the only recipe around that uses cream cheese, sour cream and Cool Whip… it has just the right amount of sweetness and a little tang from the sour cream.

 This recipe is the base for a number of fabulous no-bake Cream Cheese Pies of mine.... Oreo No-Bake Cream Cheese Pie is just one example.

I got the recipe years ago… and I do mean years ago… either just before I was married or shortly after… my husband loved it also… it was a recipe on one of the pie crusts packages … and what shocks me.. is this recipe is nowhere to be found… it really is so good… I can’t believe Ready Crust or Keebler didn’t keep it in their list of recipes… I’m pretty sure it was one of theirs… there weren’t many pre-made pie crust people back then.

TIPS

You do have to let it chill at least 2 hours… but it takes less than ten minutes to make… make it up quickly before supper… and you have a nice dessert pie for a little while later.

I used Cool Whip Light… you would never know the difference…honest!

You can use any flavor pie crust you prefer… and any topping you want… or leave it without the topping… it’s good either way.

This recipe is so quick and easy.. you really need to try it… it’s perfect for that unexpected guest or just a last minute dessert…







Recipe: No-Bake Cream Cheese Pie

All you need:

1 pkg. (8 ounce) Philadelphia Cream Cheese, softened
1/3 cup sugar
1 cup sour cream
2 teaspoons vanilla
1 tub Cool Whip
1 Ready Crust pie shell (graham, chocolate or shortbread)
1 can cherry pie filling

All you need to do:

Using the paddle attachment of the mixer, beat the softened cream cheese in a mixing bowl until creamy.

Add the sugar and vanilla, and beat until well mixed, scraping the bowl and paddle periodically.

Add the sour cream and beat on low speed until well mixed.

Remove the paddle attachment and add the Cool Whip, folding it until well incorporated.

Scoop the cream cheese mixture out of the bowl and into the pie shell.

Refrigerate one hour, then remove and add the pie filling on top of the pie… don’t use all the pie filling “gell” otherwise it will run… use a spoon to pick out the cherries out of the can. Return the pie to the refrigerator for at least another hour.

OR

You can just leave the pie in the fridge for the whole 2 hours and then when serving it… put the pie filling on each piece.

Keep refrigerated.

Classic Pumpkin Pie

Libby’s Pumpkin Pie is … well… a classic… always perfect… easy to make… what could be better?

I do have a few tips to make your pie look picture perfect.

TIPS

The crust… homemade is best but if you’re short on time.. Pillsbury will do fine. 

To crimp the crust…  

I find… laying the pie crust into the pie plate… and having a bit of over-hang helps enormously.   Leave about an inch of over-hang all the way around the edge.

An easy way to do this is lay the dough over the pie plate and measure with a ruler at different points around the pie plate… pushing the ruler in a bit to mark it.  Then use kitchen shears to cut around the dough using the marks you made with the ruler as reference points.  Save the scraps for quick fixes when crimping.

Just roll the excess dough along the edge so it is a bit higher .. the key here is a thick edge and trying to get it as even as possible all the way around.

Then use one hand on the inside and one hand on the outside.  Using the index finger on the inside to gently press the dough between the index finger and thumb on the outside to create a U shape.  Repeat the steps all around the edge, spacing them about an inch apart.

 

About those quick fixes when crimping… if you get to an edge that is a bit thinner than the rest… just use the scraps you saved when trimming the edge.  Just tear off a bit of dough… dip your finger in a bit of cold water and just press it into the thin area to add a bit more dough to it and patch it.. it will be seamless after baking.

More Pie Crust Tips

Make sure you pierce the dough with a fork over the bottom and sides to prevent puffing up during baking.

Refrigerating the dough about an hour before baking also helps the dough “hold up” during baking.  Chilling helps relax the gluten in the dough.

To prevent over-browning of the crust during baking… after the first 15 minutes of baking..  cover the edge with foil. 

An easy way lay foil on your pie is cut a 12 inch piece of foil and cut out a 7-inch circle in the center… lay the foil over the pie.. although Pillsbury suggests tucking the edge under.. I don’t do that.. I found the pie too hot and laying it carefully over the pie works well for me.

To prevent cracking as the pumpkin pie cools….  Cracking occurs after the pie is removed from the oven… what happens is that it still contains heat and continues to “cook”… over-cooking causes the custard to crack when the eggs in the filling “over-coagulate”…. To prevent this from happening.. be sure to remove the pie when the filling sets .. it should still jiggle a bit in the center when the pan is nudged.

Remember every oven is slightly different and practice makes perfect… so don’t be disheartened if your pie cracks… once sliced.. it is unnoticeable.. nothing a dollop of whipped cream can’t solve.

So if it happens.. the next time just shorten the time a bit… 

And finally ... if you use one of those disposable aluminum pie plates.. be warned..

This pie gets a bit heavy.. be sure to place it on a baking sheet when baking.... so you can remove it from the oven on the baking sheet... when transferring it to the cooling rack.. use wide spatulas slipped underneath the pie tin... otherwise you risk having it collapse on the floor when removing it from the oven... been there .. unfortunately done that.. lost one of the best looking pies I ever made.. splat right on my kitchen floor.

Here is Libby’s famous pumpkin pie recipe…. Now let’s get to baking!

Recipe:  Classic Pumpkin Pie

All you need:

 ¾ cup sugar

1 teaspoon cinnamon

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon ground cloves

2 large eggs

1 can (15 oz.) Libby’s 100% Pure Pumpkin

1 can (12 oz.) Nestle Carnation Evaporated Milk

1 un-baked 9-inch deep dish pie shell

Whipped Cream for garnish

All you need to do:

Pre-heat the oven to 425 degrees F.

Prepare the pie crust in the pie plate and crimp the edge.  Pierce with a fork on the bottom and sides.  Set aside.

Mix the sugar, cinnamon, salt, ginger and cloves in a small bowl.  Set aside.

Beat the eggs in a large mixing bowl.  Stir in the canned pumpkin and the sugar/spice mixture.  Slowly pouring the evaporated milk into the bowl, stir the mixture well.

Pour into the prepared pie shell.

Bake for 15 minutes in the pre-heated 425 degree F oven.  Reduce the heat to 325 degrees and bake for 40- 50 minutes or until a knife inserted in the center comes out clean.  *See TIPS

After removing from the oven, cool on a rack for about 2 hours.  Serve immediately or refrigerate.

Serve with a dollop of whipped cream if desired.

Recipe: Cheesy Sausage Pie

This is a quick and easy recipe for a meat pie… a terrific meal for those nights when you’re short on time… cook the filling and pop it in the oven … then relax while it bakes..

Serve it with some biscuits and you have yourself a nice little meal with hardly any clean up.. now how great is that?

This recipe is slightly adapted from a Pillsbury recipe. I changed very little… added more corn and spices… I made it a deep dish pie rather than a regular pie.


TIPS

I added a tablespoon of Italian seasoning to the recipe.. after tasting the filling.. I felt it was just too bland… if you prefer a blander pie.. just don’t add the Italian seasoning.

I used a blend of shredded cheese, Colby and Monterey Jack… or you can use Cheddar…

I hope you try this!






Recipe: Cheesy Sausage Pie

All you need:

1 pound bulk pork sausage
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1/3 cup tomato paste
2 cans (14.5 oz each) diced tomatoes with Basil, Garlic and Oregano, drained
2 cups frozen corn
1 tablespoon Italian seasoning
1 can (2.25 oz) sliced black olives, drained
1 pie crust
1 ½ cups shredded cheese

All you have to do:

Preheat the oven to 350 degrees F.

Cook the sausage, onion and garlic in a large skillet over medium high heat until the meat is no longer pink.



Skim off any excess ft if there is any.

Add the tomatoes, tomato paste, corn, olives and Italian seasoning. Mix well.

Place the pie crust in a deep dish pie plate.

Add the filling.



Bake for 40 minutes.

Remove the dish form the oven and sprinkle the cheese over the top of the pie.



Return the dish to the oven and bake for 15 minutes.

Remove the dish from the oven and let stand for 10 minutes before cutting.

Recipe: Bananas Foster No-Bake Cream Cheese Pie

I was experimenting again with my no-bake cream cheese pie recipe and decided to try making a Bananas Foster version…. it turned out delicious!... I mean how can you possibly go wrong when you top a banana cream cheese pie with bananas smothered in sauce made with butter, brown sugar, vanilla, rum and a touch of cinnamon… the answer is.. you can’t go wrong.

TIPS

Instead of topping the pie itself… I topped each slice… it made it easier to serve and the presentation prettier.

You can substitute rum extract instead of the rum in the recipe… use 1 ½ teaspoon rum extract.

I hope you enjoy this wonderful pie!






Recipe: Bananas Foster No-Bake Cream Cheese Pie

All you need:

1 pkg. (8 ounce) Philadelphia Cream Cheese, softened
1/3 cup sugar
1 cup sour cream
2 teaspoons vanilla
1 cup heavy cream
3 very ripe bananas, pureed
1 Ready Crust Graham Cracker pie shell (larger size)

For the Topping:

1 large banana, sliced
¼ cup butter
2/3 cup brown sugar
1 ½ teaspoons vanilla
3 tablespoons rum
½ teaspoon cinnamon

All you need to do:

In a large bowl, whip the heavy cream until stiff peaks form. Set aside.

Using the paddle attachment of the mixer, beat the softened cream cheese in a mixing bowl until creamy.

Add the sugar and vanilla, and beat until well mixed, scraping the bowl and paddle periodically.

Add the sour cream and the pureed banana. Beat on low speed until well mixed.

Remove the paddle attachment and add the whipped cream, folding it until well incorporated.

Scoop the cream cheese mixture out of the bowl and into the pie shell.

Refrigerate for 4 hours.

Before serving make the topping:

In a small saucepan, melt the butter.

Add the brown sugar, vanilla, rum and cinnamon. Cook over low heat until the sugar has melted.

Remove from the heat and cool slighty.

Slice the bananas and place some on top of each slice… drizzle sauce over bananas and serve.

Recipe: Apple Crumb Pie

Let me first say … the picture does not do justice to this recipe… Apple Crumb Pie is delicious and easy to make… but… do not talk on the phone while this is baking… my timer went off… and well… let’s just say my crust is usually lighter in color than it is on this one… I will replace the picture when I make another one…

Surprisingly though… everything tasted wonderful… my crumb topping had just the right amount of crunch to it…

Okay for the easy part…

TIPS

The topping uses butter and a flour brown sugar mixture… you cut the butter into it… this is the best tip… trust me… use very cold butter… and cut the butter into separate tablespoons then into little cubes… 4 per tablespoon… put the flour, brown sugar and cinnamon into your food processor fitted with the blade and pulse 3 times to mix it… add your cold cubes of butter and pulse until crumbly… about 6 pulses… comes out perfect every time.

Use whatever apples you like best… Granny Smiths will be a bit tart… Golden Delicious are sweet.. and Empires (which are a cross between Red Delicious and McIntosh) and Cortlands are slightly tart. All are excellent apples for this recipe.

Use whatever pie crust you prefer, store bought or homemade.

This is an easy pie to put together and so delicious.. serve it warm with a scoop of vanilla ice cream… yummmmm!






Recipe: Apple Crumb Pie

All you need:

1- 9 inch pie shell

For the Apple Mixture:

3 large apples, peeled and thinly sliced
Lemon juice
¾ cup sugar
2 tablespoons flour
½ teaspoon cinnamon
1/8 teaspoon nutmeg

For the Topping:

1 cup flour
1 cup brown sugar
½ teaspoon cinnamon
1 stick (8tablespoons)cold butter

All you have to do:

Preheat the oven to 375 degrees F.

Mix the apple mixture ingredients together in a large bowl. Toss to evenly coat the apples.

Lay the pie crust in a 9 inch pie plate and crimp the edge.

Pour the apple mixture into the shell.

To prepare the topping see Tips above if you want to make it in a food processor.

In a medium bowl mix the flour, brown sugar and cinnamon. I use a wire whisk to mix it evenly.

Cut the butter in half then turn it and cut it in half again… then slice off tablespoons… you will have 4 small cubes per tablespoon.

Cut the butter into the flour mixture using a pastry blender until crumbly.

Sprinkle the topping over the top of the apples.

Place on a foil lined baking sheet … then loosely cover with foil.

Bake for 20 minutes then remove the foil and bake for 30 minutes or until top is golden brown.

Serve warm with vanilla ice cream.

Recipe: Banana Pie

This recipe for Banana Pie is different from all the others… but one I think you will love. First, let me say this… I know I’ve posted a few no-bake pies lately… but they really happen to travel well… are perfect for last minute company or last minute invites to a BBQ… and I wanted to be sure to get them all posted for you to chose the one that’s right for you.

For those of you who have no interest in these no-bake pies… take heart… lots of different recipes and tips are coming.. so bear with me… and peruse the archives… there are over 1,000 recipes and tips that surely more than one will trip your trigger.

Now back to the Banana Pie… this has a really light banana flavor… and topped with Chantilly Cream… the banana flavor blends so well with the light vanilla flavor in the whipped cream… a truly delicious combination.

The “different” part of this pie… it uses cream cheese and sour cream… but unlike the other no-bake cream cheese pies.. it really doesn’t taste like a cheese pie… but it does give it a wonderful consistency and balances out the sweetness just perfectly.

I like bananas… but I’m not as nuts about them as Warren and Bubba (you remember… my taste tester)… yes… Bubba loves bananas… shares one with Warren most mornings… and well.. whipped cream is always a favorite… so this recipe passed my taste testers with flying colors.

TIPS

I made the pie and refrigerated it.. for at least 6 to 8 hours… cutting it is a snap.. if you’re impatient .. you may have a challenge cutting a clean slice … it’s best to let it set-up.

It’s very important to have very soft cream cheese.. to soften it fast.. see my instructions here.

I didn’t top the pie with the whipped cream.. instead, I topped each slice… I like softer whipped cream (Chantilly Cream) and prefer homemade over Cool Whip … I do think it will cut easier and make a better presentation if you make the whipped cream just before serving and top each slice.

If you need the recipe for Chantilly Cream… click here… it’s quick and easy.






Recipe: Banana Pie

All you need:

1 graham cracker pie shell
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1/3 cup sugar
1 ½ cups sour cream
¼ cup heavy cream
1 small pkg. (3.9 oz.) JELLO instant banana pudding
Chantilly Cream

All you need to do:

In a large mixing bowl, beat the cream cheese and sugar until smooth.

Add the remaining ingredients and beat at low to medium speed until well mixed and smooth.

Pour the mixture into the graham cracker crust, smoothing top.

Cover and refrigerate 6-8 hours.

Remove from fridge just before serving.

Top each slice with Chantilly Cream.

Recipe: White Chocolate Mocha Pie

This White Chocolate Mocha Pie is a delicious velvety smooth no-bake pie. .. another variation on my No Bake Cream Cheese Pie. Quick and easy… you can put it together in under 10 minutes… and let the fridge do the rest.

TIPS

I use regular Philadelphia Cream Cheese… I find it does make for a richer tasting pie.

You can use Lite Cool Whip for the topping … the extra fat and calories won’t be missed.

I use a bit of heavy cream in the recipe.. it gives the bottom layer it’s silky smoothness… I wouldn’t recommend skipping that part.

This pie cuts like a dream but only after being refrigerated for at least 6 hours.. overnight is best.

I hope you enjoy this decadent tasting dessert!






Recipe: White Chocolate Mocha Pie

All you need:

1 pkg. (8 oz.) Philadelphia Brand cream Cheese, softened
1/3 cup sugar
1 ½ cups sour cream
1 pkg. (3.9 oz) JELLO instant White Chocolate pudding mix
¼ cup heavy cream
1 shortbread cookie pie crust
2 cups Cool Whip
4 tablespoons General Foods International Suisse Café Mocha instant coffee

All you have to do:

In a large mixing bowl, fitted with the paddle attachment, beat the cream cheese and sugar until smooth.

Add the sour cream, pudding mix and heavy cream. Mix at low speed until well blended.

Pour into pie shell.

In another bowl, mix the Cool Whip and instant Mocha Coffee until well blended.

Top the pie with the Mocha Cool Whip.

Cover and refrigerate until serving.

Keep refrigerated.

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No Bake Cream Cheese Pie








Pina Colada Pie








No Bake Oreo Cream Cheese Pie

Recipe: Chocolate Hazelnut No-Bake Cream Cheese Pie

Do you like Nutella? If the answer is yes… this pie’s for you! If your answer is what’s Nutella…. then wait til you try this!

As many of you loyal readers know… I love to make No-Bake pies…. Especially in the summer…. and I’ve adapted a number of recipes from my original No-Bake Cream Cheese Pie…. and this is another…

For those of you unaware… Nutella is a chocolate and hazelnut spread… so delicious on toast… you can find it at the grocery store by the peanut butter.

This is very quick and easy to make… perfect for that lazy summer day…. a dessert for the evening barbeque supper…

TIPS

I always use Lite or Non-Fat Cool Whip… I find that they really are good and the other flavors really dominate so why waste calories on fat when you can easily get the needed texture with a lighter version…. but you certainly can use the regular kind of Cool Whip.

Be sure to soften the cream cheese… you want it very soft…. So it easily blends with the sour cream. If you want to soften the cream cheese quickly… see my post How to Soften Cream Cheese Quickly.

Decorate the pie however you want… with chocolate shavings or chocolate cookie crumbs.

I hope you enjoy this easy pie!






Recipe: Chocolate Hazelnut No-Bake Cream Cheese Pie

All you need:

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1/3 cup sugar
1 cup sour cream
2 teaspoons vanilla
2/3 cup Nutella
2 cups Cool Whip
1 chocolate cookie crumb pie shell

All you need to do:

Beat the cream cheese and sugar until smooth in a large mixing bowl with the mixer fitted with the paddle attachment. Scrape the sides periodically.

Add the sour cream and vanilla and beat at low speed until well incorporated and mixture is smooth.

Add the Nutella and beat on low speed until completely incorporated.

Fold in the Cool Whip until completely mixed in.

Pour the mixture into the pie shell.

Decorate with chocolate shavings or chocolate cookie crumbs.

Cover and refrigerate 2 hours or overnight. (It cuts the best after in the fridge overnight)

You May Like to Try These Recipes




No Bake Cream Cheese Pie








White Chocolate Amaretto No Bake Cream Cheese Pie

Recipe: Custard Filling for Fruit Tarts and Pies

This quick little recipe for Custard Filling for Fruit Tarts and Pies is really simple to make. You can use it in pastry pie shells as well as, graham cracker and shortbread crusts that you make or buy. Simply allow it to cool a little, spread it in the crust and pile on the fruit…. perfect for a quick throw together dessert.

TIPS


As you can see from the picture I didn’t fill the crust with custard… my intent was to use a lot of fruit since it was so abundant when I made the pie. If you prefer more custard and less fruit, simply double the recipe.



I use whole milk for this recipe, I would recommend you stick to whole milk, but if you do use a lower fat milk, don’t go lower than 2%.. otherwise the thickness and creaminess of the filling won’t be as good.

Use a good quality vanilla extract for the best flavor.

This is one recipe that’s good to bookmark… comes in handy when you want to make a quick dessert.






Recipe: Custard Filling for Fruit Tarts and Pies

All you need:

2 Tablespoons sugar
2 tablespoons cornstarch
Pinch of salt
2 egg yolks, beaten
2 cups milk
2 teaspoons vanilla

All you need to do:

In a small bowl, combine the cornstarch and sugar using a wire whisk to completely mix the two.

In a small saucepan, add the sugar mixture, milk and salt, mix well with a wire whisk.

Add the beaten egg yolks and mix well with a wire whisk.

Heat the mixture over medium heat whisking constantly until the mixture begins to thicken. Do not leave unattended and make sure you whisk constantly. It will thicken quickly.

Remove from the heat and whisk in the vanilla.

Scoop custard into a heat proof bowl and allow to cool before spreading in a crust.

Recipe: Pina Colada Pie

This quick and easy recipe for Pina Colada Pie uses Jell-O Instant Pudding… Cool Whip… coconut, chopped cherries and pineapple…. Oh and did I mention rum?

I know the blog snob will definitely roll her eyes with this one.. after all… a boxed pudding mix.. how absolutely lazy!… she’d rather spend extra time in the kitchen making each ingredient from scratch… all the power to her… I want to enjoy the warm weather … and this pie is absolutely delicious the way it is.. no need for extra work.. so while she’s slaving in the kitchen.. I’ll be on the deck in the sun reading a book or better yet.. playing ball with Bubba and Duke (see support staff).

I came up with this recipe while trying to put together a dessert with ingredients I had on hand… and I started with Coconut Cream Jell-O Instant Pudding.. and went from there… I guess I had Pina Coladas on my mind.. lucky for us I did!

TIPS

I used a shortbread Redi-Crust… a graham cracker crumb will work just as well.

I highly recommend you use whole milk… a lower fat milk will not setup as well… even so.. with whole milk the pudding is not stiff but definitely servable (is that even a word?).

The JELL-O box says to use more milk than I have in the recipe for making a pie filling.. I felt the pie filling was too soft and had trouble cutting it when I used their amounts.

I made the pineapple topping from scratch (so there! blog snob… I do make some things from scratch)… but another thought would be to use pineapple ice cream topping.. just mix in the rum and it should work well.. I definitely will try it next time. Make sure you use chunky sauce.. you do want pineapple pieces. Another suggestion...use crushed pineapple instead of chunks.

If you don’t want to use real rum.. you can use rum extract… substitute 1 ½ teaspoons dark rum extract for each tablespoon rum… or ½ teaspoon extract for each tablespoon light rum.

When flavoring this with rum (or rum extract equivalent).. start with 1 tablespoon rum … taste it and then add the second tablespoon if you want.. everyone has different tastes… I used what is listed in the ingredient list.

You could leave out the rum altogether but… it really makes the pie taste like a real Pina Colada.

I used fat free Cool Whip.. any type works equally as well.

The instructions say to use 2 packages of the Instant Pudding… it will fill the over-sized Redi-Crust you can find in the grocery store or it will fill a smaller sized pie crust and you will have a little extra (like that’s going to be a problem for the cook…ha!)

If you need instructions on how to toast coconut.. click here.

Make sure you use sweetened coconut flakes… otherwise they won’t taste sweet.

If you like Pina Coladas.. you will like this pie… perfect for bringing to a party or barbeque.







Recipe: Pina Colada Pie

All you need:

For the Pie:

1 Redi-Crust graham cracker or shortbread
2 packages (3.4 oz.) JELL-O Instant Pudding coconut cream flavor
2 ½ cups whole milk
2 tablespoons rum
2 cups Cool Whip

Pineapple Topping:

1 can (8 oz.) Dole Pineapple Chunks
2 teaspoons cornstarch
2 tablespoons white sugar
2 tablespoons rum
1 tablespoon butter

Other Toppings:

¼ cup toasted sweetened coconut flakes
½ cup chopped maraschino cherries

All you need to do:

Beat the pudding mixes, milk and rum with a wire whisk for 2 minutes. Let the mixture stand for 5 minutes.

Fold in the Cool Whip.

Pour into the shell.

Refrigerate for at least 4 hours or overnight.

Make the pineapple topping by putting the pineapple chunks in a small bowl and the juice in another bowl.

Add the sugar and cornstarch to the juice and microwave on high for about 4 minutes, stirring once. Depending on your microwave, you may have to microwave a bit longer until juice is thickened.

Add the rum and butter and stir well.

Add the pineapple chunks to the thickened juice and refrigerate.

Before serving make a border of chopped cherries around the rim.

Pick out the pineapple chunks and place in the center of the pie. Carefully drip some thickened pineapple sauce over the pineapple chunks… do not add too much .. otherwise it will be runny. Use the leftover thickened sauce on ice cream or another use.

Sprinkle the toasted coconut flakes over the top.

Refrigerate until serving.

Recipe: No-Bake Chocolate Cream Cheese Pie

This recipe for No-Bake Chocolate Cream Cheese Pie is an adaptation of my regular No-Bake Cream Cheese Pie… both are really quick and easy to make and always a hit where ever I take them.

My No-Bake Cream Cheese pies differ from just about every other one you’ll find on the web… mine have sour cream in it.. I love the tang of the sour cream with the sweetness of the cream cheese.. a perfect combo.

The original plain recipe was one I got many years ago .. I think from the Ready Crust package… and seems to have all but disappeared… I have it since I’ve made these pies every summer since I first found the recipe.

TIPS

I wanted a really quick and easy chocolate addition to the pie… most recipes go through the trouble of melting chocolate … something I didn’t want to have to do… I decided to try using instant chocolate pudding… which worked very well…

You will need to add some milk or heavy cream.. I used heavy cream.. I like the velvety smoothness it gives… but you could use milk instead…

When adding the whipped topping (Cool Whip), the batter will be very thick and difficult to mix.. just keep mixing it in by hand.. it will eventually mix fine.

We really liked this… I hope you try it!







Recipe: No-Bake Chocolate Cream Cheese Pie

All you need:

1 (8 oz) package Philadelphia Cream Cheese, softened
1 ½ cups sour cream
¼ cup heavy cream
1/3 cup sugar
1 (3.9 oz) package JELL-O Instant Chocolate Pudding
2 cups Cool Whip
1 chocolate cookie pie crust
¼ cup Oreo cookie crumbs (for garnish)

All you need to do:

In a large mixing bowl, beat with the paddle the cream cheese, sugar, sour cream, pudding and heavy cream until well mixed.

Add the Cool Whip and mix with a spoon until Cool Whip is well mixed in.

Spread the mixture into the cookie pie crust.

Sprinkle with the Oreo cookie crumbs and cover.

Refrigerate about 2 hours before serving.

Recipe: Very Berry Tart

I call this my Very Berry Tart… a simple fruit tart … I use strawberries and blueberries… you can use raspberries instead of strawberries or a combination of all three… or even one of them only… this is so easy to make.. and so eye appealing… it will definitely wow your family and friends.


And its wow appeal is what I’m going to rant about a little now… nothing irks me more than all these fabulous looking desserts in magazines and websites… and I’m talking the major professional sites… that woo into buying the magazine so you too can make the featured unbelievable looking dish. They do a little write up and give you the recipe… and with the exception of Martha Stewart (sometimes) … they don’t show you how to get it to look like that or even give you pointers on how to get it like that.


I know mine isn’t totally professional looking .. and honestly.. I’m not sure I was aiming for that anyway.. but I did want a little wow factor… so trial and error … lots of trial and error later … and this is the result… I hope you like it… because this is about as good as it gets for me.

TIPS

Arranging the strawberries


I spent many an hour trying to get my strawberries to look good on a cake…. I’ve cut them in half and put them cut side down…. which looks nice… but inevitably the filling does show quite a bit.. something I didn’t want.. I put them cut side up.. but they don’t lay right… so how do you get a more professional look? …. slice them.

Simple answer… took me a long time to figure it out… guess I’m not quite as smart as the average baker.

The trick for me… is to … first…. find medium to large ripe strawberries. Cut the top off, then slice them in even slices. The end slices you will need to cut a sliver off so the bottom will be flat and lay better.

Then lay them in little piles with each strawberry pile separately … the reason for this.. is that the strawberry will lay easier and better when piled on its exact match… start at the rim and work inward, laying one slice down and the next one overlapping it slightly.

I use blueberries to fill in the little “in-between” triangle of exposed filling along the rim… I like the color contrast. When I’ve covered the entire tart.. I make a pile of blueberries in the middle… again I like the color contrast… and it also hides any unevenness of strawberries in the middle.

Color


Don’t fret if your strawberries look too light… unless you happen to get perfectly ripe strawberries.. you get some white in the center … and you’re right… it takes away from the look… BUT… you need to glaze the tart to add that glisten to it… I use melted jelly… in this case I used red raspberry jelly… about a tablespoon and a half.. put it in a small custard cup and cover with waxed paper.. nuke it in the microwave for about 30 seconds or until melted. Then use a pastry brush and lightly brush your fruit… all the fruit… including the blueberries….. refrigerate and it will look perfect.

I like to use red raspberry jelly because it adds a bit of raspberry flavor… and it’s very red… so it adds great color to the tart.

The filling recipe is a slight version from others I’ve seen …particularly Paula Deen… however.. I use more cream cheese and a little more powdered sugar… I also add almond extract or vanilla extract… I prefer the almond extract… but vanilla works equally as well.

For the tart shell… you can use any pie crust you prefer… homemade or commercially made… bake it as directed and allow it to cool completely before filling.

This recipe works best if refrigerated at least two hours before serving.

I hope you like it!






Recipe: Very Berry Tart

All you need:

1 (9- inch) tart shell, baked
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 ¼ cups powdered sugar
1 cup heavy cream
¼ cup granulated sugar
½ -1 teaspoon almond extract or vanilla extract (to taste)
Strawberries, sliced
Blueberries
1 ½ tablespoons red raspberry jelly, melted

All you need to do:

Prepare the tart shell as directed in your pie crust recipe or commercial pie crust.

Allow to cool.

In a large mixing bowl, beat the cream cheese and powdered sugar until smooth. Set aside.

In another bowl, beat the heavy cream, almond or vanilla extract and granulated sugar until soft peaks.

Fold the whipped cream into the cream cheese mixture.

Spread the filling into the cooled tart shell and top with sliced strawberries and blueberries.

Brush the fruit lightly with the melted red raspberry jelly.

Refrigerate 2 hours.