Orange Creamsicle Pie

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.

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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Recipe Source: Real Housemoms
Other “no bake” pies you might enjoy:
 2- Ingredient Lemon Pie

Brown Butter Pecan Pie

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.

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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 *We like our pecan pie a little more on the done side, whereas some people like it very gooey and runny. So baking time is going to depend on personal preference. And if you are like us, just guessing and luck. I’m kidding. (Not really.)
Recipe Source: Gimme Some Oven
 
This was so good that I’m sure it will make another appearance at Christmas! (and to think I didn’t used to like pecan pie!)
 
I may be linking up at any of the following – (Monday) The Tumbleweed ContessaThe Dedicated HouseSkip to my LouI Should Be Mopping the FloorHuckleberry Love (Tuesday) Tickle My Tastebuds TuesdaySowdering About in SeattleNaptime CreationsMandy’s Recipe Box, Memories By the Mile,Inside BruCrew LifeVMG206Anyonita Nibbles (Wednesday) The Newlyweds PilgrimageFluster BusterMostly Homemade MomAdorned from Above,Ginger Snap CraftsNaptime is My TimeTessa the Domestic Diva (Thursday) Project Inspire,Joyful HomemakingMiz Helen’s Country CottageLamberts Lately (Friday) Foodtastic FridaysJust Us FourBacon Time with the Hungry Hungry HypoDiana RamblesThe Better BakerThe Best Blog Recipes,Close to Home30 Handmade DaysA Peek Into My Paradise,The Jenny Evolution Walking on SunshineVintage ChicLady Behind the Curtain (Saturday) Six Sisters’ StuffMade from Pinterest

Pi(e) Day! I almost forgot!

I can’t believe it’s Pi(e) Day (3/14) and I forgot!! I mean really, what kind of food blogger am I that I forget such an important day? Well…one with 3 kids that started Spring sports this week – that’s what kind. It’s been cray. So, my previous post jumped ahead to St. Patrick’s Day, but that’s okay. We’re going to back track a little because there are a few pies that you really need to know about. Seriously. Need.

Like this one –

Oreo Chocolate Chess Pie. A chocolate lover’s dreammmm.

We like Chess Pie’s around here because I also have a

This Dark Chocolate Chess Pie is quite awesome too. Or another involving cookies, the Chocolate Chip Cookie Chess Pie.

This Fudgey Mocha Nut Pie is like a deeply chocolate-y brownie in a pie shell. It’s amazing.

Or if you want something that you don’t have to bake…

This No-Bake S’more Pudding Pie is so easy and you can easily adapt the recipe to whatever flavors you like. I also have this No Bake Lemon Pie posted at Eat at Home. It has sweetened condensed milk, which automatically makes it fabulous. I also have a Peanut Butter Brownie Pie with sugar free option posted over there and it combines chocolate and peanut butter. Enough said I think.

If you are looking for some healthier options for Pi Day, I have you covered there too!

This Moo-less Chocolate Pie by Alton Brown will surprise you with it’s ingredient list, but it’s really good!

You also will be pleasantly surprised by this one –

Deep Dish Cookie Pie. Serve it warm with ice cream or whipped cream and no one will know your secret!

AND if you are just cursing me right now because you aren’t eating sweets for Lent or whatever reason…there is always

Pumpkin Pie Quinoa or Pumpkin Pie Steel Cut Oats!

Happy Pi(e) Day!

No-Bake Chocolate Pie

So…it’s the later part of January. How are those resolutions going? I know most of us are trying to get our healthy on, but it doesn’t stop our brain from telling us to EAT CHOCOLATE does it? I crave chocolate on a pretty regular basis, and have been pretty creative in coming up with ways to satisfy those cravings without using a days allowance of points. (Weight Watcher talk) This Chocolate Pie is a delicious way to satisfy cravings, without totally breaking the calorie bank.

This recipe came from Mr. Brown. Alton Brown that is. It was pretty awesome. You would never know the main ingredient was tofu. I was calling this ‘Special Ingredient Chocolate Pie‘…but then I saw the movie ‘The Help’ based on a comment a reader made. So, I decided a new name was in order!

No-Bake Chocolate Pie

1 bag (13 ounces) semisweet chocolate chips
1/3 cup coffee liqueur (store bought or make your own)
1 teaspoon vanilla extract
1 pound silken tofu, drained
1 tablespoon honey
1 (9-inch) prepared chocolate wafer crust (I used chocolate graham cracker but Oreo would have been better!)

  • Place about an inch of water in the bottom of a 4-quart saucepan. Bring to a simmer over medium heat.
  • Melt the chocolate chips, coffee liqueur and vanilla in a medium metal bowl set over the simmering water, stirring frequently with a rubber or silicone spatula. 
  • Blend the tofu, melted chocolate and honey in a blender or food processor until smooth (about a minute)
  • Pour the filling into prepared pie crust and refrigerate for 2 hours, or until set. 

Source: Alton Brown’s Moo-less Chocolate Pie

 

You will be amazed at how unhealthy this chocolate pie tastes. And I’m pretty sure no one will be able to guess the special ingredient!

If interested in other special ingredient desserts, you might want to check out my Biscoff Cookie Dough Dip, Deep Dish Cookie Pie, or Double Dark Chocolate Cookie Balls!

I may be linking up at any of the following – (Monday) The Tumbleweed ContessaThe Dedicated HouseSkip to my LouMaking the World CuterI Should Be Mopping the FloorThis Gal CooksWatch Out, Martha!Huckleberry LoveThe Newlyweds PilgrimageSowdering About in SeattleCraft and Repeat (Tuesday) Naptime CreationsMandy’s Recipe BoxLove in the Kitchen, Memories By the Mile,Inside BruCrew LifeSarah Lynn’s SweetsBeBetsy and VMG206Twinkling Trees , Anyonita Nibbles (Wednesday) Fluster BusterMostly Homemade MomAdorned from AboveLady Behind the CurtainGinger Snap CraftsNaptime is My TimeThe Real Thing with The Coake FamilyTessa the Domestic Diva  (Thursday) Project Inspire ,Joyful HomemakingDesigned DecorMiz Helen’s Country CottageThe Mandatory Mooch,   Lamberts Lately (Friday) Not Your Ordinary Recipes,  Simple Living and EatingJust Us FourBacon Time with the Hungry Hungry HypoDiana RamblesThe Better Baker,CraftionaryOne Artsy MamaThe Best Blog RecipesOne Creative Mommy, Michelle’s Tasty CreationsClose to Home30 Handmade DaysA Peek Into My Paradise,The Jenny Evolution Walking on SunshineVintage Chic (Saturday)  Or So She Says…Six Sisters’ StuffIt’s OverflowingMade from Pinterest

Chocolate Chess Oreo Pie

This pie. THIS pie is THE pie for chocolate lovers. It is awesomely and supremely chocolate-y, yet I could still eat a nice big slice without feeling like I was going to hurl. For those of you who have OD’d on something super rich, you know what I’m talking about right?! *crickets* Okay, maybe I’m alone in this, but trust me – this pie is goooood! Better yet, it’s easy to make. In fact, my 10 year old made this with minimal assistance for Thanksgiving.

The original plan was to make my Dark Chocolate Chess Pie –
but after perusing my pins, she decided on this one from Something Swanky. Since I had already made the Chocolate Chip Cookie Chess Pie from the same site, I knew this would be good. And really, how can you go wrong with chocolate, butter and Oreos?!

Chocolate Chess Oreo Pie

24 Oreos, crumbled
1 unbaked pie crust (we used Pillsbury)
1 stick unsalted butter, melted
3 tbsp. cocoa powder
1 cup sugar
2 eggs
1 1/2 tablespoons Apple Cider Vinegar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup semi-sweet chocolate chips

Since we followed the recipe exactly as written (as shocking as that is!), head on over to Something Swanky for the directions.
It’s easy to make, but oh so delicious! It will be great for the chocolate lover in your life!

Chocolate Chip Cookie Chess Pie

Sometimes I run across a recipe that I just have to try, just out of sheer curiosity. That’s the way I felt when I saw Baltimore Bomb Pie over at Something Swanky. I’ve never been to Baltimore, never heard of the pie, and never seen nor heard of the Berger Cookies she talks about. However, I was intrigued about using chopped up cookies in a pie. Especially when she mentioned a version using chocolate chip cookies! I had to give it a shot. I mean, come on! Cookies, butter, pie crust…could you really go wrong? I think not.

Once I finally gave this bad boy a taste, it reminded me of Chess Pie, so that’s what I’m calling it. Whatever you call it, you can call it delish. It’s rich, buttery, chocolate-y and oh, so not Weight Watchers friendly 🙂

Chocolate Chip Cookie Chess Pie

  • 1 batch of chocolate chip cookies (approx. 12-18 cookies)*
  • 1 unbaked pie crust
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 3 eggs
  • 1 tablespoon cornmeal (flour can also be used)
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla extract
*I used Toll House Chocolate Chip Cookies – the take and bake kind, but homemade would be delish!
 
  1. Chop up cookies in bite size pieces (I quartered them), and fill the pie crust. You may not need to entire batch of cookies – just depends on what kind you are using.
  2. Mix the softened butter, sugar, eggs, cornmeal, vinegar and vanilla until blended.
  3. Pour the butter mixture over the cookies and carefully stir together, until all the cookie pieces are coated. Lightly mash everything down into the pie crust.
  4. Bake at 350 for 35-40 minutes until the top and crust is a nice golden brown.
  5. Allow to cool slightly before cutting…if you can!
  6. Serve warm or room temp with Cool Whip or ice cream.
 
I may be linking up at any of the following – (Monday) The Tumbleweed ContessaThe Dedicated HouseHomemaker on a DimeSkip to my LouMaking the World CuterI Should Be Mopping the FloorThis Gal CooksWatch Out, Martha!Huckleberry LoveThe Newlyweds PilgrimageSowdering About in SeattleCraft and Repeat (Tuesday) Naptime CreationsMandy’s Recipe BoxLove in the Kitchen, Memories By the Mile,Inside BruCrew LifeSarah Lynn’s SweetsBeBetsy and VMG206Twinkling Trees , Anyonita Nibbles (Wednesday) Fluster BusterMostly Homemade MomAdorned from AboveLady Behind the CurtainGinger Snap CraftsNaptime is My TimeThe Real Thing with The Coake FamilyTessa the Domestic Diva  (Thursday) Project Inspire ,Joyful HomemakingDesigned DecorMiz Helen’s Country CottageThe Mandatory Mooch,   Lamberts Lately (Friday) Not Your Ordinary Recipes,  Simple Living and EatingJust Us FourBacon Time with the Hungry Hungry HypoDiana RamblesThe Better Baker,CraftionaryOne Artsy MamaThe Best Blog RecipesOne Creative Mommy, Michelle’s Tasty CreationsClose to Home30 Handmade DaysA Peek Into My Paradise,The Jenny Evolution Walking on SunshineVintage Chic (Saturday)  Or So She Says…Six Sisters’ StuffIt’s OverflowingMade from Pinterest (Sunday) Mommy’s Sweet ConfessionsWho Needs a Cape?Sweet 2 Eat Baking;

Fudgey Mocha Nut Pie

I know I’ve been skimping on the posts here lately, but I just can’t seem to get things caught up since vacation.  I’m trying to find a happy medium between keeping my blog up, and also keeping the house from looking like a train wreck, plus cooking {semi}healthy meals, while running constantly picking up/dropping off children, etc.  You know the drill.

As I got on my computer today, the first thing I saw were images from the explosions at the Boston Marathon.  Of course I cried, and all I could think of is how I was just looking at horrific images not too long ago.  The world is ‘going to hell in a hand basket’ as my mother says.  It is so sad and depressing.

You know what isn’t sad?  This pie…

Seriously, this is the happiest freakin’ pie I’ve ever seen. (Okay, so I’m being lame, but hey, trying to lighten the mood after than somber look into life.)
This recipe is one I’ve had cut out from a magazine and stuck in a notebook for years!
I don’t know what magazine it came from, but I found it on the Hershey’s website too.
This is the first time I have made it, and this pie is DIVINE.  It’s very rich, very chocolate-y, with lots of nuts and a hint of coffee.  The coffee really accentuates the chocolate and the texture is like a moist brownie.  This is now my favorite chocolate pie.  I love the flavor and texture even more than my Chocolate Chess Pie!  If you are not a coffee fan, you could leave it out, and still have a delicious chocolate pie, but the coffee intensifies the chocolate flavor. I also used half regular Hershey’s cocoa and half Hershey’s Dark, b/c I looovvvee dark chocolate, and I used fat free sweetened condensed milk, b/c that’s what I had on hand.  Other than than, I followed the recipe as written.  If you are a chocolate lover like me, you definitely want to give this one a try!

Dark Chocolate Chess Pie

When I get stressed, I like to cook. So, when my Grandma passed away a couple of weeks ago, I found myself in the kitchen the next day, cooking away.  I wanted to take some food to my Grandma’s house, because that’s what Southern women do.  Whenever someone dies, the grieving family is taken food. Sometimes LOTS of food…but hey, who am I to argue with tradition.  Besides, as I’ve mentioned before, my Grandma was all about food.  Whenever I would tell her about something I had done (an event/wedding/etc), her first question was always “what’d ya have good to eat?”  And obviously, that is the most important thing.

updated pic 11/27/13

I decided to make a couple of things, one was my favorite Lemon Orzo Chicken Soup, (b/c chicken soup is comfort food and half my family was sick with colds/allergies), and something chocolate.  Because chocolate is my comfort food!  I decided upon Chocolate Chess Pie, b/c that was one of my husband’s grandmother’s specialties. It just seemed fitting.  I had pinned the recipe a while back since I had planned on making it for the holidays, and the pictures are definitely drool worthy.  The picture below…not so much.  I completely forgot about taking pictures, given the circumstances, but happened to remember to get this one, when I saw the last lonely piece of pie sitting in a pan with a couple slices of coconut pie! (I’ve since added some updated pics!)

(Instagram pic)
new pic 11/27/13 with pastry pie crust

Dark Chocolate Chess Pie

Ingredients

  • 1 stick unsalted butter
  • 3 tablespoons Hershey's Dark Cocoa
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Instructions

  1. Melt the butter and cocoa together over medium heat.  
  2. Pour into a bowl and whisk in the sugar, eggs, vanilla and salt.
  3. Pour the filling into the crust and bake in a 325 F oven for about 40 minutes, until the top is set. (Some people like Chocolate Chess Pie very ooey-gooey. I prefer mine to be fully set...it is delicious either way!)
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http://makinitmobetta.com/dark-chocolate-chess-pie/

Recipe slightly adapted from A Little Bit Crunchy…
 
*Crust – The first time I made this, I used a chocolate graham cracker crust, but the Chocolate Chess Pie I am familiar with has always been in a pastry shell pie crust.  I wanted to try the graham cracker, but I didn’t really care for it.  However, I think an Oreo pie crust would be good.  Because you can never go wrong with Oreos, right?!
 
Verdict?  Several family members said it was delicious.  One of my uncle’s actually used the phrase “award-winning”…and we don’t sugar-coat things in my family (correction, we sugar coat everything, just not our words!)  Personally, other than the crust not being quite what I would like, I thought it was delicious.  And that last piece?  I ate it.