Easy Banana Cream Pie

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This is the perfect summer dessert! Who doesn’t love bananas and pudding? And pie crust and cool whip? Just 4 ingredients (plus milk) come together in this simple banana cream pie. So go to the store, buy the goods and get to makin’!

What you will need:

1 (9 inch) pie crust, baked and cooled
2 or 3 bananas
1 (3.4 oz) box of banana cream pudding mix
8 oz. cool whip
1 3/4 cups milk

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After your pie crust is completely cooled (but no judging if you just have a store bought one), slice one of the bananas and evenly place on the bottom of the pie. Slice another banana if needed.

Set that aside. In a bowl, whisk together the banana cream pudding and the milk until there are no lumps. Add in 1/3 of the cool whip. Pour mixture into the pie crust, over the bananas. Refrigerate for at least 2 hours.

Before serving, spread the rest of the cool whip evenly over the pie. Top with sliced bananas. Slice and serve!

The BEST Chocolate Fudge Pie

Happy 2015 everyone! I hope this year brings you much peace and happiness. A new year (for me) means lots and lots of new recipes! I wanted to start off right by making a pie. This pie has a graham cracker crust and a brownie-like center. Sophisticated and decadent. Just what I want my 2015 to look like πŸ˜‰ So, let’s go make a pie…

What you will need:Β 

9 inch springform pan

For the crust:

1 1/2 cups crushed graham crackers
1/2 teaspoon salt
6 tablespoons unsalted butter, melted

For the filling:

1 cup granulated sugar
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 oz semi sweet chocolate, melted
2 teaspoons vanilla extract
2 eggs
1/2 cup all-purpose flour

Preheat oven to 325 degrees fahrenheit. Spray the pan with a non-stick spray.

To make the crust, combine the graham cracker crumbs and salt in a bowl. Pour in the melted butter and stir until moistened. Press the crumbs firmly against the bottom and sides of the pan. Set aside.

For the filling, combine sugar, cocoa powder and salt in a bowl. Pour in the melted butter and chocolate and stir with a wooden spoon until combined. Beat in the vanilla and eggs, one at a time. Stir in flour until just moistened. Batter will be thick.

Carefully spread the batter over the crust and smooth out with a spatula or back of a spoon.

Bake for 25 minutes. Allow to cool completely on a wire rack before releasing the sides of the pan. Top with powdered sugar, whipped cream, or even toasted marshmallows to make it a s’more pie! Slice and enjoy!

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Easy Peasy Pumpkin Pie

I hope you all had a great Thanksgiving with friends and family! I definitely did and of course ate way too much. But oh well! Last year I made pumpkin pie from scratch. And I mean, everything! From the pumpkin filling to the crust, nothing was pre-made. Too. Much. Stress! So, this year, I just wanted to have fun and make sure I hadΒ a good night’s sleep before my Thanksgiving morning pie making! This crust from Pillsbury is my life right now…

I will be purchasing this all the time! My local Target has it so, expect to see more pie recipes in the future. Pie crust is hard, people. If you haven’t tried it, skip it. It’ll just take a couple years off your life. So here we go… easy peasy pumpkin pie…

What you will need:

One 9 inch pie plate (glass is best)
Baking sheet (for any spills and easy in/out of the oven)
1 can (15 oz.) pumpkin
1 can (14 oz.) sweetened condensed milk
2 eggs
1 tablespoon pumpkin pie spice
1 box rolled pie crust (I used Pillsbury like the one pictured)

Preheat oven to 375 degrees fahrenheit. Unroll and press pie crust into pie plate (directions should be on the package). Create a decorative edge however you like. Here is what I did…

Place pie on a baking sheet and set aside.

In a large bowl, mix together pumpkin, sweetened condensed milk, eggs and spice. Pour into prepared pie crust. Bake for 45-55 minutes. The crust will be brown and pie will be set. Let cool completely before slicing and serving. Enjoy!

Our dessert table! Everything was delicious πŸ™‚

For the mini pies, I used the same ingredients, and the same dough, just used a 4 inch circle cookie cutter and cut out little dough circles to press inside a mini muffin tin. Bake at same temperature for about 35-40 minutes.

 

 

 

 

 

 

Key Lime Pie Recipe

It is summer. I love it. There is so much going on and so many things to do. This weekend we are going to my brother-in-law’s lake house again, and this time, no children! It’s the annual crazy cousin party! My parents will be watching Liam and I am bringing them a homemade Key Lime Pie. Yum! This Key Lime Pie has a graham cracker crust that is so easy to make. No rolling! And instead of the traditional meringue, I madeΒ a whipped cream topping. So, let’s get to making this summery delight…

What you will need:

One 9 inch pie pan lightly buttered

For the crust:

1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

3 large egg yolks at room temperature
One 14 ounce can sweetened condensed milk
1/2 cup key lime juice (I squeezed 26 key limes!)
2 teaspoons lime zest

For the topping:

1 cup cold heavy whipping cream
2 tablespoons granulated sugar

To make the crust:

Preheat oven to 350 degrees fahrenheit. Mix together all 3 ingredients until combined. With your fingers, press evenly onto the bottom and sides of the prepared pan. Bake for about 10 minutes and then cool on wire rack while you make the filling.

 

Don’t you just love this cobalt blue pie pan?! Thanks Mom! πŸ˜‰

To make the filling:

In a large bowl (or bowl of your electric mixer), beat egg yolks until fluffy. Add the condensed milk and beat until light and fluffy. Beat in the lime juice and zest.

Pour the filling over the crust and bake for 10-15 minutes, or until the filling is set. Let cool on a wire rack. Once it has completely cooled, refrigerate for several hours or even overnight before making the topping.

To make the topping:

In a large bowl (or bowl of your electric mixer), beat the whipping cream and sugar until stiff peaks form. Pipe or spread on top of the cooled pie. I used a Wilton 1M tip. Slice and enjoy!

Store in the refrigerator.