Category: pie

Orange Creamsicle Pie

Kim

Yes, I’m still alive! I know it’s been three weeks since I’ve posted anything, but as usual, it’s been busy around here. The kids may be out of school for summer vacation, but it sure hasn’t slowed down much. We’ve still been going strong with sports…the long days of summer when we complained of how bored we were have disappeared for today’s youth it seems. At least for mine!

Creamsicle Pie

However, in the midst of practices, tournaments, and camps we have still found time to enjoy some fabulous desserts. I will always have time for dessert. This Orange Creamsicle Pie is perfect to have during this hot summer weather. It’s cool, light, and refreshing with it’s creamy orange flavor that will take you back to hot summer days eating frozen orange pops with the white ice cream center. With this pie however, you don’t have to worry about it melting down your hand, leaving it sticky, and no wooden sticks to contend with! (Is it just me, or does anyone else hate the flavor you get next to the wooden stick on a popsicle? It always grosses me out.)

Orange Creamsicle Pie

We loved the orange, but you could make other variations by changing out the jello flavor and fruit I’m sure. Also, I made my whipped cream (it’s so easy!) but you could use Cool Whip if desired. I went with a store bought graham cracker crust, but you could easily make your own there too.

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Orange Creamsicle Pie

Orange Creamsicle Pie

Ingredients

  • 1 box orange flavor Jello
  • 1/4 cup boiling water
  • 2 containers of orange yogurt (I used Yoplait Light Orange Creme)
  • 3 cups homemade whipped cream or 1 (8 ounce) tub of Cool Whip
  • 1 cup mandarin oranges (drained)
  • Graham Cracker Pie Crust - storebought or homemade

Instructions

  1. In a large bowl, mix jello packet with boiling water. Stir to dissolve.
  2. Whisk yogurt and whipped cream into jello.
  3. Chop mandarin oranges into halves or thirds, reserving a few for top of pie if desired.
  4. Add oranges to pie mixture. Pour into prepared crust.
  5. Allow pie to set in refrigerator. (I made mine the night before serving)
  6. Top with remaining mandarin oranges and additional whipped cream if desired, before serving.
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Makin’ it Mo’Betta

Brown Butter Pecan Pie

Kim

How do you improve upon a classic? By browning the butter. It takes the awesomeness of butter and amps it up times ten. True story. I discovered what all the fuss about brown butter was quite by accident when making my most favorite Chicken and Dumpling Casserole. Best mistake I ever made in the kitchen. So, when my daughter wanted to make pecan pie for Thanksgiving, and she found a recipe using brown butter, I knew it would be a winner.

I was so right! I apologize for the less than stellar cell phone pics. Per usual, I had several things going on in the kitchen and the light…ugh. I do not like that it gets dark so early now! My mother declared this the best pecan pie she has ever eaten. And just in case you are not aware, my mom is always right.
This one got a little overdone…it wasn’t quite as full as the first. I would recommend using a deep dish pie crust, but we used two regular/standard crusts.

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Brown Butter Pecan Pie

Ingredients

  • 1 (9-inch) deep dish pie crust
  • 1 cup sugar
  • 1 cup corn syrup
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 4 eggs, beaten
  • 1/2 cup butter (one stick)
  • 2 cups pecans, chopped (plus additional pecan halves for decorating tops if desired)

Instructions

  1. Pre-heat oven to 350 degrees.
  2. In a medium heat proof bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon.
  3. Add eggs and whisk until combined.
  4. In a small sauce pan, melt butter on medium heat, stirring frequently until butter turns brown and fragrant. This will take 4-5 minutes. Remove from heat.
  5. Stir brown butter a few tablespoons at a time into your sugar mixture (to avoid cooking the eggs). Once you have added about half the butter, you can slowly pour the remaining in, continuing to stir.
  6. Stir in chopped pecans, and pour into pie crust.
  7. Decorate the top with additional pecans if desired.
  8. Bake for approximately 50 minutes, then check to see if crust is getting too dark, if so, loosely cover with foil and bake an additional 10-15 minutes. Check pie to see if the filling is set. The outer edges should be firm, with a slight jiggle in the middle. If it seems very “jiggly” or loose, continue to bake until set.
  9. Once done, remove from oven and let cool for 3-4 hours before slicing. We like to make ours the day before.
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