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Diabetic Cherry Pie - This simple yet sensational, sugar free cherry pie, is the perfect diabetic dessert recipe! Naturally sweet and tart cherries combined with sugar free gelatin and pudding mix, poured into a pre-baked pie crust. Definately a Must Try, if you have been looking for a new diabetic dessert recipe!
Prep Time: 5-10 mins
Cook Time: 5 mins
Servings: 6-8
Main Ingredient: Cherries
Difficulty Level: 1 |
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Ingredients to make Diabetic Cherry Pie
2 (16 oz.) cans pitted tart cherries (in water - no syrup)
1 large box cook & serve sugar-free vanilla pudding mix
1 small box sugar-free cherry gelatin
Sugar substitute to equal 4 tsp sugar
1 baked 9-inch pastry shell
Directions to make Diabetic Cherry Pie
Step 1:
Drain cherries, reserving juice. Set cherries aside.
Step 2:
In a saucepan, combine cherry juice and dry pudding mix. Cook and stir until mixture comes to a boil and is thickened and bubbly.
Step 3:
Remove from heat; stir in gelatin powder and sweetener until dissolved. Stir in the cherries; transfer to pie shell. Cool completely. Store in refrigerator.
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Tags: Berries, Brunch, Diabetic, Fruit, healthy, Kid Friendly, Low Fat, Pie, Quick, Simple, Sugar Free, Suger Free, Sweet
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Best Pecan Pumpkin Pie - This fabulous, fresh, pecan pie recipe is a sweetly spiced, tried and true dessert right from Grandma. Layered with a flaky crust, spiced pumpkin, and wholesome, sweetened pecans, this simple dessert, is a beginners dream.
Prep Time: 15 mins
Cook Time: 40-50 mins
Servings: 6-8
Main Ingredient: Pumpkin
Difficulty Level: 2 |
Ingredients to make Best Pecan Pumpkin Pie
CRUST:
1 Pastry pie shell, flaky, 9-inch -uncooked
PUMPKIN LAYER:
3/4 c Pumpkin
2 T Light brown sugar, packed
1 lg Egg
2 T Sour cream
1/8 t Cinnamon
1/8 t Nutmeg, grated
PECAN LAYER:
3/4 c Corn syrup, light
1/2 c Light brown sugar, packed
3 lg Eggs
3 T Butter (unsalted), melted, cooled
1 1/3 c Pecans
2 t Vanilla
1/4 t Lemon rind, grated
1 1/2 t Lemon juice
1/4 t Salt
Directions to make Best Pecan Pumpkin Pie
Step 1:Prepare pie shell. Keep chilled. Whisk together until smooth pumpkin, about 2 T brown sugar, 1 egg, sour cream, cinnamon and nutmeg.
Step 2:In another bowl, combine corn syrup, about 1/2 cup brown sugar, 3 eggs, about 3 T butter, vanilla, lemon rind, lemon juice and salt. Stir in pecans. Spread the pumpkin layer into the pie shell, then carefully spoon the pecan mixture over it.
Step 3:Bake in the upper third of a preheated 425 degree F. oven for 20 minutes, then reduce to 350 degrees F. for 20-30 minutes more. The filling will puff slightly, but the center will not be completely set. Cool on a rack.
Step 4:**Reheat in a preheated 350 degree F. oven for 10 to 15 minutes.
Tags: Brown Sugar, Brunch, Butter, Cinnamon, Corn Syrup, Eggs, Holiday, Homemade, Juice, Lemon, Nutmeg, Nuts, Pecan, Pie, Pumpkin, Simple, Sour Cream, Spice, Sweet, Vanilla
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Angel Pie with Meringue - You too can make a wonderful, lemon pie with meringue for dessert! This very easy to follow, simple recipe takes you step-by-step through the entire process, from beginning to end. A lovely, light ending to any meal.
Prep Time: 10 mins
Servings: 6-8
Main Ingredient: Lemon, Meringue
Difficulty Level: 2 |
Ingredients to make Angel Pie with Meringue
4 ea Egg Whites
1/4 ts Cream of Tartar
1 c Sugar
1/2 c Sugar
3 tb Lemon Juice
1 ea Lemon,grated rind from
4 ea Egg yolks
Directions to make Angel Pie with Meringue
Step 1:MERINGUE: Beat egg whites until foamy. Add Cream of Tartar then beat until the whites stand in peaks. Add sugar a little at a time, beating well after. Beat for a minute or two after adding all the sugar. Butter & flour pyrex pie plate. Spread the meringue in the plate. Bake 1 hr & 10-15 minutes in a 275 degree oven, then raise temp to 300 degrees and bake for additional 20 minutes.
Step 2:FILLING: Beat egg yolks well. Add sugar, juice and rind. Cook in double boiler until thickened. Cool. Whip 3/4 cup of whipping cream and sweeten with 2 T powdered sugar. Cover meringue with half of cream then lemon filling and then the rest of the cream. Leave in refrigerator overnight.
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Chocolate Brownie Pie - This is for those times when you just need to indulge, a brownie pie! What better way than this rich, sweet, nutty, easy dessert? Overflowing with chocolate, how can it not be fabulous.
Prep Time: 10 mins
Cook Time: 50 mins
Main Ingredient: Chocolate
Difficulty Level: 2 |
Ingredients to make Chocolate Brownie Pie
2/3 cup Sugar
1/8 teaspoon Salt
1 cup Light corn syrup
4 ounces Sweet cooking chocolate
3 tablespoons Butter
3 Eggs,beaten
1 teaspoon Vanilla
1 cup Pecans
1 Unbaked pie shell
Directions to make Chocolate Brownie Pie
Step 1:Combine sugar, salt and cyrup in saucepan. Bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat.
Step 2:Stir in chocolate and butter and stir until melted and smooth. Cool. Gradually beat chocolate mixture into beaten eggs, stirring constantly. Mix well. Add vanilla and pecans.
Step 3:Pour into pie shell.Bake at 350 degrees for 50 minutes.Cool.
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Fruit Toppped Boston Cream Pie - This is the best dessert recipe for all those who simply love to bake and do it often. Sinfully sweet boston cream pie, made from scratch, topped with even sweeter fresh berries, of your choice. We think you should try this one soon!
Prep Time: 30 mins
Main Ingredient: Cake, Berries
Difficulty Level: 4 |
Ingredients to make Fruit Toppped Boston Cream Pie
WHITE CHOC. PASTRY CREAM
2 c Milk
1/4 c Cornstarch
1 Vanilla bean,split,lengthwise
6 lg Egg yolks
6 oz White chocolate,finely chopped
3/4 c Plus 1 tablespoon granulated sugar
2 tb Unsalted butter
GENOISE CAKE
7 lg Eggs
1 1/2 c All-purpose flour
7 lg Egg yolks
7 tb Unsalted butter,melted
1 c Granulated sugar
GANACHE
3/4 c Heavy cream
1 lb Semisweet chocolate,finelt chopped
3 tb Water
Directions to make Fruit Toppped Boston Cream Pie
Step 1:PASTRY CREAM: In a medium saucepan over high heat, bring the milk and the vanilla bean to a boil. Meanwhile, in a medium mixing bowl, mix together the sugar and the cornstarch so that no lumps of starch remain. Mix in the egg yolks, and using a wire whisk, whisk together until the mixture is combined. When the milk comes to a boil, slowly whisk half of it into the egg mixture. Pour the contents of the bowl back into the saucepan with the remaining milk and whisk continuously over medium heat until thick, about 3 to 5 minutes. Add the chopped white chocolate and the butter, and continue mixing until both melt. Strain the mixture into a medium bowl and cover it with plastic wrap, so that the wrap covers the surface of the cream. Refrigerate until well chilled, at least 1 hour. This may be made one day in advance.
Step 2:GENOISE CAKE: Position a rack in the center of the oven and preheat to 350F. Line the bottoms of two 13 1/2 x 9 1/2-inch baking pans with nt or waxed paper. Lightly butter the parchment. Flour the pans lightly, shaking off any excess. In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the eggs, yolks and sugar. Place the bowl over a pot of simmering water on the stove and whisk constantly until the eggs are just warm. Return the bowl to the mixer stand, and using a wire whip attachment, whip the egg mixture until it triples in volume and forms fluffy, soft peaks. Scrape the batter into a large bowl and sift the flour on top of it. With a rubber spatula, partially fold the flour into the mix. Gently fold in the melted butter. Divide the batter between the prepared pans. Bake the cake for 12 to 15 minutes until golden. Cool the cakes in the pans set on a wire rack.
Step 3:GANACHE: In a saucepan over high heat, bring the cream and water to a boil. Place the chocolate in a medium bowl. Pour the boiled cream over the chocolate. Allow it to melt for a few minutes, then whisk until smooth.
Step 4:ASSEMBLY: With a sharp paring knife, using a 6 1/2inch plate or other disc as a guide, carefully cut out two circles of genoise from each sheet of cake. Leave the circles in place until you’re ready to use them, but lift off the scraps of cake from the pan and discard them. Carefully lift one genoise circle from the pan and place it on a tin bottom of a springform pan or other small platter. Evenly spread one-third of the pastry cream over this layer. Top with another cake layer. Spread one-third of the pastry cream over this layer. Repeat once more and top with the final layer of sponge. Refrigerate until ready to serve. When you’re ready to serve the cake, remelt the ganache over a double boiler. Top the cake generously with the ganache so that it drips down the cake sides. Use a small offset metal cake spatula to smooth the ganache into an even layer on the sides of the cake. Garnish the cake with fresh raspberries.
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Aloha Streusel Pie - Aloha! That is what this fresh, fruity dessert will have you thinking. With the tropical fruit tastes of pineapple, banana and lemon, you can close your eyes and almost smell the ocean! Perfect for summer entertaining!
Prep Time: 10 mins
Cook Time: 45 mins
Main Ingredient: Banana
Difficulty Level: 2 |
Ingredients to make Aloha Streusel Pie
Pastry for single crust pie
4 c Ripe bananas,sliced
1/2 c Unsweetened pineapple juice
2 tb Lemon juice
1 1/2 ts Finely shredded lemon peel
1/4 c Sugar
1/2 ts Ground cinnamon
1 t Cornstarch
STREUSEL
1/2 c Flour
1/2 c Brown sugar,packed
1/3 c Macadamia nuts,chopped
1 t Ground cinnamon
1/4 c Butter or margarine
Directions to make Aloha Streusel Pie
Step 1:Prepare and roll out pie crust. Place pastry in 9 inch pie plate. Line the unpricked pastry shell with a double thickness of foil. Bake in a 450 degree oven for 8 minutes. Remove foil. Bake 4-6 minutes more or until pastry is golden. Remove from oven. Reduce oven temperature to 375 degrees.
Step 2:Meanwhile, in medium mixing bowl gently toss together bananas, pineapple juice, and lemon juice. Drain, reserving juices. Gently toss bananas with lemon peel, sugar and cinnamon. Turn mixture into pastry shell. In a small saucepan, combine the reserved juices and cornstarch. Cook and stir over medium heat till thickened and bubbly. Pour over banana mixture in shell.
Step 3:For streusel, combine the flour, brown sugar, nuts and cinnamon. With a pastry blender or 2 forks, cut in the butter until mixture resembles coarse crumbs. Sprinkle banana mixture. Cover edge of pie with foil. Bake in a 375 degree oven for 40 minutes or until topping is golden and edges are bubbly
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Cherry Delight Cake - This creamy dessert cake recipe is so moist. How could it not be with cream cheese, cool whip, and vanilla pudding! We combined the fresh, sweet flavors of lemon with cherry, but feel free to switch to your favorites.
Prep Time: 25-30 mins
Main Ingredient: Cake, Fruit
Difficulty Level: 2 |
Ingredients to make Cherry Delight Cake
1 Lemon, pudding cake mix
1 c Confectioners sugar
8 oz Cream cheese, softened
9 oz Cool whip whipped topping
1 Pkg vanilla pudding mix; small amount milk
1 c Cherry pie filling
Directions to make Cherry Delight Cake
Step 1:Mix and bake cake according to package directions in 9 inch cake pans. Cool completely.
Step 2:Mix confectioners sugar, softened cream cheese and 3 tbsp. of Cool Whip whipped topping. Blend well. Spread 1/2 the mixture on bottom layer. Spread 1/2 can cherry pie filling over it.
Step 3:Place on top layer of cake. Secure with toothpicks, if necessary. Spread remaining cherry filling over all. But don’t add cherries yet.
Step 4:Blend the pudding mix with the remaining Cool Whip topping. Add a small amount of milk if it seems too stiff. Frost sides of cake and build a rim at the top of the cake to hold the remaining cherry pie filling.
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Rich Caramel Sugar Pie - The next time you get hit with a “sweet” craving, and decide to indulge in an easy dessert, you simply must try this best pie! Rich, sweet, and easy, the absolute best combination. Don’t forget the fruit.
Prep Time: 15 mins
Cook Time: 45-60 mins
Main Ingredient: Pie
Difficulty Level: 2 |
Ingredients to make Rich Caramel Sugar Pie
1/4 c Butter,at room temperature
6 tb All-purpose flour
1/2 c Heavy cream
2 c Firmly packed brown sugar
2 Eggs,lightly beaten
2 ts Vanilla extract
1 c Fresh or frozen,defrosted berries or peaches for garnish
Directions to make Rich Caramel Sugar Pie
Step 1:Preheat the oven to 375 degrees. Lay 1 of the prepared pie dough on bottom of 8inch pie plate.
Step 2:Stir the butter with the flour in a heavy saucepan over low heat to make a smooth paste. Whisk in the cream and sugar. Bring to the boil, reduce the heat, and simmer the filling until it thickens, about 3 minutes, whisking constantly.
Step 3:Add a small portion of the warm liquid to the eggs, then stir them into the pan. Stir in the vanilla. Strain the filling into the lined pie pan.
Step 4:Top with the other pie dough and crimp the edge decoratively to seal. Cut 4 to 5 slits in the top to allow steam to escape. Bake until the crust is nicely browned and the filling is set, 45 minutes to 1 hour. Serve with the fresh berries or peaches.
