Creamy Frozen Key Lime Pie

1 - 8 oz package cream cheese, softened
1 - 14 oz can sweetened condensed milk
1 - cup evaporated milk
1/2 - cup freshly squeezed key lime juice
or regular lime juice (key limes are the best)
1 - prepared graham cracker, shortbread or vanilla wafer crust

In a medium size mixing bowl beat the cream cheese until smooth. Gradually add the condensed and evaporated milk. Beat until smooth. On medium speed, add lime juice and beat for one minute. Pour mixture into prepared pie crust and freeze at least 2 hours. Let stand at room temperature 10 - 15 minutes before serving. Garnish with whipped cream, key lime slices or mint. Store leftover pie in freezer.

Found the recipe at Mommy's Kitchen

I had some extra limes from my bountiful basket and decided to make this pie.  It was so yummy, even worth me cutting my finger while cutting the limes :)!!!

All-American Mini Apple Pies

I was going to post this recipe anyway but I think it fits perfectly with the Halloween Treats theme, these would be great after a chilly night of trick-or-treating!

• 2 medium tart baking apples (we just used green apples from our tree)
• 1/4 cup sugar
• 2 tsp all-purpose flour
• 3/4 tsp ground cinnamon
• 1 sheet refrigerated pie crust (1/2 box)

Preheat oven to 425. Peel core and chop apples into 1/4 inch pieces. In medium bowl, combine apples, sugar, flour and cinnamon, tossing gently. Set aside.

Open and unroll pie crust flat onto work surface. Using 4 inch wide bowl or cup cut out five circles, reserving scraps. Press each circle inside 5 spaces of muffin tin.

Evenly divide apple mixture into each prepared muffin cup. Cut reserved dough scraps into 1/4 inch wide. Top each pie with strips. Fill remaining empty muffin cup 1/4 way with water.

Bake until bubbling, about 18 min. Let pies cool in muffin tin, then remove.

I doubled the recipe because I only have a 12 place muffin tin. The pre-made pie crust made these so easy to make, but there is no reason you couldn't use homemade pie crust. The recipe came from Family Favorites Made Easy (those cards you get in the mail trying to get you to sign up for things ) It says you can serve them 3 ways: hot from the oven, room temperature or cold from the fridge. They were tasty and cute (sorry no picture) and I'm glad I found something to do with all our bitter apples!

Decadent Triple Layer Mud Pie

I have had this little recipe on a card that has been floating around my house and driving me nuts so I wanted to finally get it down so I can throw it away already! Kristen my friend made this for her husband last year for Valentines and gave me some. It was so delicious and very addicting. Make it and you will love it! I will make it soon and post a picture when I do!

- 1 Graham cracker crust
(Filling)
- 2 squares semi-sweet baking chocolate melted
- 1/4 C. sweetened condensed milk
- 3/4 C chopped pecans toasted
- 2 C. Cold milk
- 2 pck. chocolate pudding
- 1 tub frozen non-dairy whipped topping (cool whip)

*Pour chocolate and sweetened con. milk into bowl. Stir until smooth. Pour into crust. Press pecans evenly onto chocolate in crust. Refrigerate 10 min.
*Pour milk into large bowl, add pudding mixes and beat with a wire whisk for 2 min or until smooth. ( mixture will be thick)
*Spread 1 1/2 C. of the pudding over chocolate in crust.
*Stir 1/2 whipped topping into remaining pudding in bowl, then spread over the last pudding layer.
*Top with remaining whipped topping
*Refrigerate for 3 hours.

*Toast Pecans by putting them on cookie sheet at 375* for 3-5 min.*

Butterscotch Pie

I'm not sure what the theme is this week, but I saw Paula Deen make this and I just had to try it. The only difference is you need to let it boil so that it will thicken. I had to add a little more flour and corn starch for it to thicken, but try boiling it first before you add more flour. Anyway, it is DELICIOUS!!

Butterscotch Pie


Ingredients:
1 1/2 cups brown sugar
1/2 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt
4 cups milk
2 egg yolks, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract
1 (9-inch) pre-baked pie shell
1/4 cup butterscotch morsels, plus more for topping
Whipped cream, recipe follows
Directions
In a large saucepan over medium heat, add sugar, flour, cornstarch and salt. Slowly add milk, constantly stirring until it thickens.

In a separate bowl temper 2 egg yolks by whisking in a small amount of hot mixture to bowl. Whisk in the eggs and add the butter and vanilla. Allow to cook for a few minutes.

Pour into a dish and refrigerate, allowing to cool. When ready, fill pie shell with butterscotch mixture.

Mix the butterscotch morsels into the whipped cream. Cover pie and garnish with more butterscotch morsels.

Whipped Cream:
1 cup heavy cream
1/4 cup powdered sugar
Using a hand mixer, whip together the heavy cream and sugar until light and fluffy.

Cook Time 10 min
Level Easy

Apple Pie

• 4 c. tart apples, pare, cored and thinly sliced
• 1/4 c. lemon juice
• 6 Tbsp. flour
• 3/4 c. sugar
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 2 Tbsp butter

Put apples in a large bowl. Toss with lemon juice. Set aside. Preheat oven 400. In a small bowl, combine flour, sugar, cinnamon, and nutmeg. Sprinkle about 1/4 cup of mixture on the pie crust and add the rest to the apples. Fill pie crust heaping full of apple mixture. Dot with butter and top with topping

Topping:

• 1/2 cup sugar
• 3/4 cup flour
• 1/3 cup margarine

Mix together well and put on top of pie. Bake pie about 50 minutes until crust is golden.

Turtle Pumpkin Pie

The theme for this week is Thanksgiving Desserts:

Turtle Pumpkin Pie

1 cup and 2 tbl. of caramel topping
1 graham cracker crust
1/2 cup pecan pieces
1 cup cold milk
2 pkgs. instant vanilla pudding
1 cup canned pumpkin (without spices)
1 tsp. cinnamon
1/2 tsp. nutmeg
1- 8 oz. coolwhip

Put pecans in bottom of crust and top with the cup of caramel. Beat milk and pudding mixes, pumpkin and spices. Stir in 1 and 1/2 cups of cool whip. Spread into crust. Top with remaining cool whip, then sprinkle with pecans and caramel. Refrigerate for 1 hour.

Have a yummy and Happy Thanksgiving!

frozen lemon pie

Maybe this theme will be a good one as the weather is finally getting warmer and we are needing something cooler.

Frozen Lemon Pie
1 1/2 cups finely crushed vanilla wafers
4 tablespoons butter, melted
1 half gallon vanilla ice cream, softened
1/2 can (12 ounce size) frozen lemonade concentrate, thawed

Toss together crushed wafers and melted butter. Reserve 3 tablespoon mixture for topping; press remaining mixture into a 9-inch square baking pan. Combine ice cream and lemonade and mix well. Spoon ice cream mixture onto crust, top with reserved crumbs and freeze until firm.

Makes 8 servings.

Pecan Pie

Peppermint Pie

This pie is a little different but it is good! I got the recipe off the Food Network from Paula Deen....it is a great Christmas treat!

• 1 envelope plain gelatin


• 1/4 cup cold water


• 1/2 cup heavy whipping cream


• 1 1/2 cups heavy cream, whipped


• 8 oz peppermint candies, softish type (*Bob's brand works best*)


• 1 chocolate cookie crust


• crushed peppermint, for garnish

Soften gelatin in water and set aside. Put 1/2 cup heavy cream in a small saucepan with candies and cook over low heat until candy melts. Add gelatin to mixture and mix well. Let cool and fold in whipped cream. Pour into crust, sprinkle with crushed peppermint candies and chill thoroughly.

*Bob's brand are sometimes harder to find, I've been able to find them at Walmart on the candy isle with the other bags of candy.

Cream Cheese Pie

I am not too much of a pie maker but this one is quick to whip up when you are short on time.

1 - 8 oz. cream cheese
1/2 c. sour cream
1 - 8 oz. cool whip, thawed
1/3 c. sugar
1 tsp. vanilla

Mix together and pour into a 9 inch baked crust or graham cracker crust. Cool in refrigerator. When ready to serve top with any pie filling or fruit.

Sweet Potato Pie

This yummy pie is my Brother Ryan's recipe. This is good to have anytime of the year. Also, make sure you use sweet potato's not yams. This pie will get a good unexpected response from those who eat it when they learn you use sweet potatoes.

2 C. Boiled Sweet Potatoes
1 Can sweetened condensed milk
1 TBS or 1 Pod of Vanilla
2 eggs
1/4 tsp salt
1 C sugar
1 cube of butter

Mix ingredients together with hot sweet potatoes. Pour into pie crust. Bake at 350* for 30 min

Cool N' Easy Strawberry Pie

2/3 cup boiling water
1 pkg. (4-serving size) Strawberry Flavor Gelatin
Ice cubes
1 tub (8 oz.) Whipped Topping, thawed (Lite tastes fine)
1 cup chopped, fresh strawberries
1 graham cracker (or Oreo) crumb crust
1 cup sliced, fresh strawberries

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
ADD whipped topping; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
REFRIGERATE 6 hours or overnight until firm. Top with sliced strawberries. Store leftovers in refrigerator.

ApPlE PiE - SuGaRfReE

3 cooking apples
11 oz. jar of Steel's Gourmet Honey Nature Sweet
2 Tablespoons margarine
2 Tablespoons corn starch
2 Tablespoons raisins (optional)
nutmeg & cinnamon to taste


Peel, core and slice apples.
Mix remaining ingredients.
Pour into pie shell.
Bake 400 degree for 45 minutes on cookie sheet.