 |
| Gingerbread Cream Pie Via Lauren's Latest |
Christmas is fast approaching! How ready are you?! What about your holiday menu? We've found some crazy good pie recipes with a holiday twist to consider for this year's big dessert finale! 'Tis the season to make pies! Check them out:
Gingerbread Cream Pie
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Ingredients:
1-5.1 oz. instant vanilla pudding mix
2 cups cold milk
2 tablespoons molasses
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1 1/2 cups heavy cream + 1/4 cup powdered sugar
1-9" blind baked pie shell
Instructions:
In a large bowl, whip vanilla pudding with milk. Sit 3 minutes to thicken, then stir in molasses and spices.
In a separate bowl, whip heavy cream with powdered sugar until stiff. Fold one third into pudding mixture and then pour into baked pie shell. Top with remaining cream, sprinkle with a little nutmeg for garnish {optional}. Refrigerate until ready to serve.
Peppermint Pie
Ingredients
For the crust:
1 9-oz package chocolate wafer cookies,
1/8 cup granulated sugar
1 stick butter, melted
For the filling:
1 envelope plain gelatin
1/4 cup cold water
1/2 teaspoon peppermint extract
2 cups heavy whipping cream, divided
1 cup crushed soft peppermint candy, plus extra for garnish
Garnish:
1 cup heavy whipping cream
1/3 cup sifted powdered sugar
1/2 teaspoon vanilla or peppermint extract
Crushed peppermint
Instructions:
Preheat oven to 350 degrees. Add the chocolate cookies and granulated sugar to a food processor and pulse until crushed to a fine crumb. Add the melted butter and pulse until mixed. Spray a 9-inch pie plate with Pam. Gently press the crumb mixture into the bottom and up the sides of the pie plate. Bake for 7-8 minutes. Remove from the oven and cool to room temperature.
In a small bowl sprinkle gelatin over the cold water and set aside to soften. Measure 1/2 cup whipping cream in a small saucepan. Add 1 heaping cup of the crushed peppermint candy.
Cook over low heat until all the candy is melted. Remove from the heat and add the softened gelatin and peppermint extract. Set aside to cool to room temperature. Don't allow the mixture to cool too long and become set.
Beat 1 1/2 cups of heavy whipping cream until stiff peaks form. Gently fold the peppermint mixture into the whipped cream until almost blended. Spread the filling into the pie crust and refrigerate until set - about 2 hours.
Garnish with additional sweetened whipped cream and crushed peppermints as desired. The extra crushed peppermint adds a good sweet crunch to this pie without making it overly sweet. Garnish away!
Cranberry Pecan Pie
Prep: 25 min. + chilling
Bake Time: 45 min. + cooling
Yield: 6-8 servings
Ingredients
6 tablespoons shortening
1-1/2 teaspoons buttermilk
2 tablespoons hot water
1 cup all-purpose flour
1/2 teaspoon salt
Filling:
3 eggs
1 cup corn syrup
2/3 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups fresh cranberries
1 cup chopped pecans
Directions
In a small bowl, cream shortening and buttermilk until smooth. Gradually add water, beating until light and fluffy. Beat in flour and salt. Wrap pastry in plastic wrap; refrigerate for 4 hours or overnight.
Roll out pastry to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the eggs, corn syrup, sugar, butter and vanilla until blended. Stir in cranberries and pecans. Pour into crust.
Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until filling is almost set. Cool completely on a wire rack. Cover and refrigerate overnight before slicing.
For home tours, home tips and more visit homechanneltv.com.
 |
| Peppermint Pie Via Saving Dessert |
Peppermint Pie
Ingredients
For the crust:
1 9-oz package chocolate wafer cookies,
1/8 cup granulated sugar
1 stick butter, melted
For the filling:
1 envelope plain gelatin
1/4 cup cold water
1/2 teaspoon peppermint extract
2 cups heavy whipping cream, divided
1 cup crushed soft peppermint candy, plus extra for garnish
Garnish:
1 cup heavy whipping cream
1/3 cup sifted powdered sugar
1/2 teaspoon vanilla or peppermint extract
Crushed peppermint
Instructions:
Preheat oven to 350 degrees. Add the chocolate cookies and granulated sugar to a food processor and pulse until crushed to a fine crumb. Add the melted butter and pulse until mixed. Spray a 9-inch pie plate with Pam. Gently press the crumb mixture into the bottom and up the sides of the pie plate. Bake for 7-8 minutes. Remove from the oven and cool to room temperature.
In a small bowl sprinkle gelatin over the cold water and set aside to soften. Measure 1/2 cup whipping cream in a small saucepan. Add 1 heaping cup of the crushed peppermint candy.
Cook over low heat until all the candy is melted. Remove from the heat and add the softened gelatin and peppermint extract. Set aside to cool to room temperature. Don't allow the mixture to cool too long and become set.
Beat 1 1/2 cups of heavy whipping cream until stiff peaks form. Gently fold the peppermint mixture into the whipped cream until almost blended. Spread the filling into the pie crust and refrigerate until set - about 2 hours.
Garnish with additional sweetened whipped cream and crushed peppermints as desired. The extra crushed peppermint adds a good sweet crunch to this pie without making it overly sweet. Garnish away!
 |
| Cranberry Pecan Pie Via Taste of Home |
Cranberry Pecan Pie
Prep: 25 min. + chilling
Bake Time: 45 min. + cooling
Yield: 6-8 servings
Ingredients
6 tablespoons shortening
1-1/2 teaspoons buttermilk
2 tablespoons hot water
1 cup all-purpose flour
1/2 teaspoon salt
Filling:
3 eggs
1 cup corn syrup
2/3 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups fresh cranberries
1 cup chopped pecans
Directions
In a small bowl, cream shortening and buttermilk until smooth. Gradually add water, beating until light and fluffy. Beat in flour and salt. Wrap pastry in plastic wrap; refrigerate for 4 hours or overnight.
Roll out pastry to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the eggs, corn syrup, sugar, butter and vanilla until blended. Stir in cranberries and pecans. Pour into crust.
Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until filling is almost set. Cool completely on a wire rack. Cover and refrigerate overnight before slicing.
For home tours, home tips and more visit homechanneltv.com.