easy as pie

Once a month we have a “PIE” night. I’ll explain that in my blog sometime.

This recipe is for our family’s favorite pie I’ve made so far.

RAZZLEBERRY PIE:

Go to the store. (I like Smith’s; they have good sales.)

Buy a Razzleberry Pie (you could substitute another pie at this step)

Take the pie home and put it in your freezer

Bake it according to the box when you want it.

Enjoy!

lighten-up key lime pie

I haven't been posting to many light recipes lately, but here is a winner that is a perfect cool and refreshing summertime treat.

This pie is VERY fast and EASY to throw together, especially if you start with a store-bought graham cracker crust. It contains the magical ingredients of Cool Whip and Jello which are certainly mysterious substances, but I love them just the same.

Was it good? Yes. Everyone had to have seconds of this one. It was refreshing, light, and deliciously creamy. It held its shape well for cutting also so it is good for serving to other people. (You can serve your family globs of pie moosh, but not company)

On a related note: I have a recipe we LOVE for a frozen pink lemonade pie, but I don't have a good picture of it. I will have to make one soon so I can eat it, I mean post it.

5 minute Key lime Pie

recipe from Keebler Ready Crusts

1/4 cup water

1 package (4 serving size) sugar-free lime gelatin

2 containers (6 oz) fat-free key lime pie yogurt

1 tub (8 oz) frozen reduced-fat Cool Whip, thawed

1 graham cracker crust, reduced fat

1. In a microwave-safe measuring cup heat water on high for 45 seconds to 1 1/2 minutes or until boiling. Whisk in gelatin until dissolved.

2. In a large bowl whisk together gelatin mixture and yogurt. Fold in whipped topping. Carefully spread in crust. Refrigerate at least 4 hours or until set.

3 Garnish as desired. Store in refrigerator.

Yeild: 8 servings

Crunchy Caramel Apple Pie

Mom and Dad gave me a few quarts of their homemade apple pie filling and I have been looking for good reasons to use it. When they came to visit I considered that a good reason.

So obviously for this recipe I just used a quart of pie filling which greatly simplified things, but I think the yumminess of this pie is in the crunchy topping with caramel. The other change I made was that I used walnuts instead of pecans and sprinkled them on before I baked them and they developed a great roasted flavor that way.

I got this off the Good Morning America website. It was the winner of the 2001 Apple Pie Contest.

Crunchy Carmel Apple Pie

For Pie:

pastry for single crust pie

1/2 cup sugar

3 tablespoons flour

1 teaspoon cinnamon

1/8 teaspoon salt

6 cups thinly sliced peeled apples

Crumb Topping:

1 cup packed brown sugar

1/2 cup flour

1/2 cup quick cooking oats

1/2 cup butter (room temp)

Final Topping:

1/2 cup chopped pecans

1/4 cup caramel ice cream topping

1. Prepare pie dough as directed. Place in pie plate & crimp edge

2. In large mixing bowl stir together sugar, flour, cinnamon, & salt

3. Add apple slices & gently toss until they are coated well

4. Transfer mixture to pie crust

5. For Crumb Topping; stir together brown sugar, flour, and oats

6. Cut in butter until the topping resembles coarse crumbs

7. Sprinkle over pie

8. Cover edges with foil

9. Bake in 375 degree oven for 25 minutes, remove foil, bake an additional 25-30 minutes

10. Remove from oven, sprinkle with nuts & drizzle with caramel

11. Cool on wire rack. Serve warm or room temperature.

Raspberry Ganache Pie

If sin were a pie this would be it. This was my anniversary dessert for Tory-oh so yummy.

Prep Time:15 min
Total Time:4 hr 15 min
Makes:10 servings

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped

1 cup whipping cream

6 Tbsp. seedless raspberry jam, divided

1 OREO Pie Crust (6 oz.)

2 cups raspberries

1 Tbsp. water

MICROWAVE chocolate and whipping cream in medium bowl on HIGH 2 min. or until chocolate is almost melted, stirring every minute. Beat with wire whisk until chocolate is completely melted and mixture is well blended. Add 2 Tbsp. of the jam; mix well.

POUR into crust; cover. Refrigerate 4 hours or overnight.

ARRANGE raspberries on top of pie. Microwave remaining 1/4 cup jam and the water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush over raspberries. Refrigerate until ready to serve.