Raspberry Cream Pie

 Original recipe here

Crust:

1 1/2 cups crushed vanilla wafer cookies 

1/3 cup chopped pecans

1/4 cup butter, melted

Filling:

8 oz. cream cheese, softened

2/3 cup sugar

2 TBSP orange juice

1 tso vanilla extract

1 cup heavy whipping cream

Topping:

1 cup sugar

3 TBSP cornstarch

3 TBSP water

2 1/2 cups frozen raspberries

1) Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.

2) In a large bowl, beat the cream cheese, confectioners' sugar, orange juice and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.

3) In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.

4) Spread topping over filling.

Coconut Cream Pie

 *original pie filling recipe found here 

*original graham cracker crust recipe found here

Crust:

1 1/2 cups graham crackers, crushed into crumbs

1/3 cup white sugar

6 TBSP butter, melted

-Mix ingredients well. Press into pie plate, then refrigerate for 1 hour.

Pie Filling:

4 egg yolks

1/4 cup corn starch

14 oz. can of full fat coconut milk

1 cup half & half

2/3 cup white sugar 

1/4 tsp salt

1 cup toasted sweetened shredded coconut

2 TBSP butter

1 1/2  tsp coconut extract

1. Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
2. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the coconut, butter, coconut extract.
3. Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.

Whipped Cream:

1 1/2 cups cold heavy cream

3 TBSP powdered sugar

3/4 tsp coconut extract

--Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.

--Pipe or spread the whipped cream on top, then sprinkle toasted coconut over whipped cream.

*Refrigerate uncovered, or serve immediately

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Pecan Pie V--allrecipes.com

Ingredients

• 1 cup light brown sugar
• 1/4 cup white sugar
• 1/2 cup butter
• 2 eggs
• 1 tablespoon all-purpose flour
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Perfect Pie Crust

**Yields 2 pie crusts

1 cup butter flavored shortening (I use the sticks because it's easier)

2 cups flour

1 tsp salt

1/4 cup cold water

1) Using a pastry cutter, blend shortening, flour, and salt until crumbly.

2) Add in cold water and combine using a fork. Keep combining until the dough forms a ball.

3) Divide into 2 balls.

Peach Cream Pie-AllRecipes

1 cup white sugar

1/3 cup butter

1/3 cup all-purpose flour

1 egg

1 teaspoon vanilla extract

3 cups fresh peaches - pitted, skinned, and sliced

1 recipe pastry for a 9 inch single crust pie

*1 beaten egg to baste onto crust before adding peaches

1) Line a 9 inch pie pan with crust. Beat 1 egg, and brush onto the bottom and sides of the pie crust.

2) Place peaches in the unbaked pie shell.

3) Cream together the sugar and butter. Add the egg, flour, and vanilla; mix together completely. Spread this mixture over the top of the peaches.

4) Bake at 400 degrees for 15 minutes, then 325 degrees for 40 minutes.

Chocolate Chip Cookie Pie

*Nestle website, through one of my FAVORITE websites, ourbestbites.com

1 unbaked pie crust, homemade or store bought

2 large eggs

1/2 cup flour

1/2 cup sugar

1/2 cup packed brown sugar

3/4 cup REAL butter, softened

1 cup semi-sweet chocolate chips

1 cup chopped nuts (I used pecans)

Vanilla ice cream

1) Preheat oven to 325 degrees.

2) Beat eggs on high in mixing bowl until foamy.

3) Beat in flour, granulated sugar, and brown sugar and mix well.

4) Beat in butter.

5) Stir in morsels and nuts (I just mixed it in my Kitchen Aid for about 20 seconds until it was well blended).

6) Stir into pie shell.

7) Bake for 55-60 minutes, until knife inserted between the edge and center of the pie comes out clean.

8) Leave in pie plate, and cool. Just like chocolate chip cookies, this pie needs to set up before serving or else it will fall apart.

9) Serve with a generous scoop of ice cream!

**I liked this pie better second day after having been refrigerated**

Cheesecake Pie

8 oz. cream cheese

1/3 cup lemon juice

1 can sweetened condensed milk

1 tsp. vanilla

*graham cracker crust

*berry pie filling (cherry or blueberry are our favorites)

1) Whip all ingredients

2) Pour into a graham cracker pie crust

3) Pour pie filling over top

4) Chill until served