Chocolate Chip Cookie Pie

I had some pie shells in the freezer that I needed to use so I decided to try this cookie pie. It was really good and really rich. There aren't many things that are too "rich" for me, but I could only have small pieces of this. I'll be making this again for sure!

Chocolate Chip Cookie Pie
Recipe from Nestle

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C semi sweet chocolate chips
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream or sweetened whipped cream for serving

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. It will fall apart if you try to cut it while hot. Serve with ice cream or whipped cream.

Banana Cream Pie

I had to take pies to Thanksgiving this year. I'm not a pie lover but I did find this pie and I thought it was really good! I found it at Our Best Bites.

Banana Cream Pie

1 4-serving size box of instant chocolate or vanilla pudding

1 c. cold water

1 14-oz. can sweetened condensed milk

2 cookie crusts. You can use anything--graham crackers, Nilla Wafers, shortbread, even Oreo.

Lots of bananas

Sweetened whipping cream:

1 pint whipping cream

1/3 c. powdered sugar

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.

Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts--you'll need them later!

Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.

Now divide the mixture between the two pies.

Prepare sweetened whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours. This is actually really important--I tried eating it right away once and the pie wasn't banana-y at all and the moisture hadn't absorbed into the crust, so the crust just fell apart.

And there you have it--the best AND the easiest banana cream pie you'll ever have or need!

Symphony Pie

It can't get easier than this! It was really good too!

Symphony Pie

1 giant Symphony bar (I used Symphony with almonds and toffee)
8oz Cool Whip
Graham cracker crust

Break up your chocolate bar and put it in a microwave safe bowl. Microwave for 30 seconds. Take it out and stir it. Microwave another 30 seconds and stir until creamy. I didn't need to microwave mine anymore but if you need to, just do it for a few seconds at a time. Don't burn the chocolate! Mix melted chocolate with Cool Whip until mixed well. Pour into pie crust. You can top it with more Cool Whip or Sweetened Whipping Cream. I added chocolate curls to mine.

Chocolate Curls:

1 chocolate bar
potato peeler

Warm up your chocolate bar in your hand for a minute. Then just take your potato peeler and shave off the sides. It's so easy!

Grandma's Pecan Pie

My Grandma brought her delicious Pecan Pie to Thanksgiving and I had to get her recipe. Here it is...it's yummy!

Grandma's Pecan Pie

1 cup brown sugar
4 Tbsp. butter
1 cup light corn syrup
3 beaten eggs
1 tsp. vanilla
1/8 tsp. salt
1 cup pecans

unbaked pie shell

In mixing bowl, cream together brown sugar and butter. Mix in remaining ingredients, adding the pecans last. Pour into unbaked pie shell and bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake 40 minutes or until done.

Mud Pie

I can't believe I've never posted this recipe. This is my family's very favorite dessert! Every year, my dad, brother and I request this for our birthday cake! If you are an ice cream lover, you will absolutely love this recipe!!!

1 package Oreo's
1/4 cup margarine, melted
1/2 gallon ice cream, softened (any flavor) Our favs are: Mint chocolate chip, chocolate chip, cookies and cream, etc. Be creative!
1 jar Hot Fudge topping (NOT chocolate syrup)
8 oz. Cool Whip, softened (Sometimes you can find chocolate Cool Whip!)

Crush 26 Oreo's (centers too) and mix with melted margarine. Press into 9x13 cake pan. Freeze 20 minutes. Spread softened ice cream over crust. Freeze 20 minutes. Heat hot fudge in microwave for about 30-45 seconds. Spread evenly over ice cream. Freeze 20 minutes. Next, spread softened Cool Whip over hot fudge layer. Crush a couple remaining Oreo's (without centers) and sprinkle evenly on top of Cool Whip layer. Freeze for at least a few hours before serving. Remove about 10-15 minutes before serving. ENJOY!