Tag: Pie

Peanut Butter Pie
May 7, 2020

Peanut Butter Pie

Ingredients: For the Chocolate Graham Crust: 1 sleeve chocolate graham crackers* 1/4 cup sugar 6 tbsp melted butter For the Peanut Butter Pie Filling: 8 oz mascarpone cheese at room temperature 1 cup peanut butter creamy or crunchy, up to you 1 cup confectioner’s sugar (4 ounces by weight) 1 tsp vanilla extract 1.5 cups heavy cream To Serve: 1/2 cup heavy cream 1 tbsp sugar chopped peanut …

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by CookDiaries
HEALTHY PUMPKIN PIE BARS
April 29, 2020

HEALTHY PUMPKIN PIE BARS

INGREDIENTS: CRUST 1.5 cups almond flour, superfine 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 2 tablespoons coconut oil, melted 2 tablespoons maple syrup 1 teaspoon vanilla extract 1/8 teaspoon salt FILLING 1/2 cup coconut sugar 1 cup pumpkin puree 3 large eggs, beaten 1 …

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by CookDiaries
Banoffee Ice Cream Pie
April 8, 2020

Banoffee Ice Cream Pie

INGREDIENTS :

14 graham crackers
8 tbsp. unsalted butter, melted
1/3 c. plus 2 Tbsp dulce de leche, plus more for serving
3 large ripe bananas
2 c. heavy cream, cold
1 tsp. pure vanilla extract
1/4 c. toasted hazelnuts, roughly chopped
Chocolate curls, for serving

DIRECTIONS :

  1. In a food processor, pulse graham crackers to form fine crumbs. Add butter and pulse to combine. Transfer to a 9-in. pie plate and press evenly on bottom and up side. Refrigerate until firm, at least 20 minutes. Spread 2 Tbsp dulce de leche on bottom. 
  2. Meanwhile, in a bowl, finely mash bananas. Using an electric mixer, beat cream and vanilla in a large bowl on medium speed until medium-stiff peaks form. Fold mashed bananas into cream. Transfer remaining 1/3 cup dulce de leche to a resealable plastic bag and snip off bottom tip of one corner. Spoon 1/3 banana mixture into pie crust, then drizzle some dulce de leche on top (do not fold in). Repeat two more times with remaining banana mixture and dulce de leche. 
  3. Freeze 1 hour, then cover with plastic wrap. Continue freezing until set, at least 8 hours or up to 2 days. 
  4. When ready to serve, top pie with chopped hazelnuts, chocolate curls, and extra dulce de leche if desired.

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Image Source:*womansday.com

Source:womansday.com

Desserts
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by CookDiaries
Mind-blowing vegan chocolate pie
February 19, 2020

Mind-blowing vegan chocolate pie

This vegan chocolate pie is a five-ingredient, no-bake miracle. The ultra-thick and creamy chocolate pie filling is made with (wait for it)… tofu, almond butter, almondmilk, and melted chocolate. Easy! INGREDIENTS: For the chocolate pie filling: 12 ounces firm silken firm tofu 1/2 cup Almond Breeze Chocolate Almondmilk 1/2 …

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by CookDiaries
Piggy Pie Dessert
February 7, 2020

Piggy Pie Dessert

INGREDIENTS : 1/2 cup (113g) butter, melted 1 1/2 cups (192g) all-purpose flour 1 cup chopped pecans 1 container (16-ounce) whipped topping 1 package (8-ounce) cream cheese 1 cup (128g) confectioners’ sugar 1 box (3.9-ounce) instant chocolate pudding mix 1 box (3.9-ounce) instant vanilla pudding mix 4 cups milk, divided (I used whole milk) 1 cup heath chips, optional INSTRUCTIONS : Preheat oven to 375°F (190°C). In a …

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by CookDiaries
Raspberry Cream Pie
January 28, 2020

Raspberry Cream Pie

Ingredients:

25 chocolate sandwich cookies, such as Oreos, plus chocolate sandwich cookie crumbs, for serving

4 tablespoons butter, melted 

1 generous cup raspberries, plus more for serving

3 tablespoons sugar 

Two 6-ounce containers raspberry yogurt 

One 3.4-ounce package instant vanilla pudding mix 

1 cup heavy cream

Whipped cream, for serving

Directions:

  1. Preheat the oven to 350 degrees F.
  2. To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
  3. Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
  4. In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
  5. Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.

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Source:foodnetwork.com

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by CookDiaries
Creamy fish pie recipe
January 14, 2020

Creamy fish pie recipe

Ingredients: 1kg white potatoes, peeled and cut into chunks 1 large onion, chopped 1 x 250g tub Garlic & Herbs Extra-Light Soft Cheese 1 x 320g pack fish pie mix 190g coldwater prawns handful fresh flat-leaf parsley, chopped milk (optional) 1 tbsp olive oil 100ml …

Seafood
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by CookDiaries
KETO PECAN PIE SQUARES
January 9, 2020

KETO PECAN PIE SQUARES

INGREDIENTS: CRUST: 1 1/4 cups almond flour 1/4 cup Swerve Sweetener 1/4 tsp salt 1/4 cup butter, chilled, cut into small pieces PECAN PIE FILLING: 1/2 cup butter 2/3 cup powdered Swerve Sweetener 2 tsp honey 1 1/2 tsp vanilla extract 1/2 cup heavy whipping …

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by CookDiaries
Apple and butterscotch pie
January 3, 2020

Apple and butterscotch pie

This delicious butterscotch shortcrust pie is filled with sweet sliced apples.

INGREDIENTS:

  • 3 sheets frozen shortcrust pastry, thawed
  • 1/2 cup brown sugar
  • 1/3 cup golden syrup
  • 20g butter
  • 1/3 cup plain flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 10 medium granny smith apples, peeled, sliced
  • 2 teaspoon caster sugar
  • 1 egg, lightly beaten

METHOD:

  • Step 1:Grease a 20cm springform pan. Cut 1 sheet of pastry into 4 strips, lengthways. Place a strip along each edge of second pastry sheet, pressing lightly to join to make one large square. Ease prepared pastry into pan, pressing into base. Trim edges. Prick pastry with fork and chill for 30 mins.
  • Step 2:Meanwhile, place brown sugar, syrup and butter in a large saucepan. Stir on low until melted and smooth. Simmer for 2 mins. Place flour and spices in a large bowl. Add apple, toss to coat. Add to syrup. Stir to coat. Simmer for 20 mins stirring occasionally until apples are just tender.
  • Step 3:Preheat oven to 180°C or 160°C fan. Line shell with non-stick baking paper. Fill with rice. Blind bake for 15 mins. Remove rice and paper, bake for 5 mins.
  • Step 4:Spoon apples into pastry shell. Using a 4cm round cutter, cut about 30 rounds from remaining pastry. Starting from the outside edge of the pie, arrange rounds, overlapping slightly over apple filling. Brush pastry lightly with beaten egg and sprinkle over caster sugar. Bake for 30-40 mins until golden and crisp. Serve apple pie in wedges with ice cream.

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Source:taste.com.au

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by CookDiaries
Apple Pie
December 26, 2019

Apple Pie

I remember coming home sullen one day because we’d lost a softball game. Grandma, in her wisdom, suggested, “Maybe a slice of my homemade apple pie will make you feel better.” One bite, and Grandma was right. If you want to learn how to make …

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