Butter Pecan Pumpkin Pie

• 6-8 Servings
• Prep: 20 min. + freezing

Ingredients

• 1 quart butter pecan ice cream, softened
• 1 pastry shell (9 inches), baked
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1/4 teaspoon each ground cinnamon, ginger and nutmeg
• 1 cup heavy whipping cream, whipped
• 1/2 cup caramel ice cream topping
• 1/2 cup chocolate ice cream topping, optional
• 
  Additional whipped cream

Directions

• Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.
• Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 452 calories, 25 g fat (11 g saturated fat), 51 mg cholesterol, 289 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.

Butter Pecan Pumpkin Pie published in Quick Cooking November/December 2005, p31

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Grandma's Apple Pie

I found this blog when I do research as usual, I saw this apple pie, it look so delicious and great, here is the recipe of Lily. Feel free to visit the blog for more detail instruction for this great recipe.

Foolproof Pie Dough
Cooks Illustrated,

Makes enough for one 9-inch double-crust pie

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into small bits
1/4 cup cold vodka
1/4 cup cold water

1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

* Note: I was making a double recipe, because, well, I make a lot of pie and wanted a stash of dough, so don’t freak out if your dough is smaller than mine. It’s supposed to be.

Strawberry Pina Colada Pie

"A creamy, dreamy no-bake pie with pineapple in a whipped filling topped with strawberries and coconut."

PREP TIME 20 Min
READY IN 3 Hrs 20 Min

INGREDIENTS

* 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
* 1/4 cup milk
* 1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
* 1 (8 ounce) can DOLE Crushed Pineapple in Juice, undrained
* 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
* 1 (6 ounce) HONEY MAID Graham Pie Crust
* 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
* 1 1/4 cups sliced fresh strawberries

DIRECTIONS

1. Beat cream cheese and milk in large bowl with electric mixer until well blended. Add dry pudding mix and pineapple; mix well. Gently stir in 2 cups of the whipped topping; spoon into crust.
2. Refrigerate 3 hours or until firm.
3. Top with coconut, strawberries and remaining whipped topping just before serving. Store leftovers in refrigerator.



Recipe from: Allrecipes.com
SUBMITTED BY: Cool Whip Brand

Mom's Classic Pie Crust

By [http://ezinearticles.com/?expert=Kimberly_Edwards]Kimberly Edwards

Some of my best memories of family is when we sit and eat together... I love eating dessert with loved ones. Everyone's satisfied from dinner and just enjoying the moment and each other. Even if it's a pie we made for an afternoon tea with my aunts, it is always special to me! Tried and true, mom's pie crust is strong enough for any filling, yet light, flaky and delicious. Perfect for Thanksgiving Pumpkin Pie, Christmas Lemon Meringue, your favorite quiche and everything in between!

You can use this dough for making strudel or even top your pie with a crust or lattice...This is the perfect recipe for anything like that!

Type: Dessert

Serve With: Any pie filling

Yield: 3 large pie shells

Ingredients:

2 cups Flour

1 1/2 cups Shortening

4 tbsp Water - Cold!

1 tbsp Brown Sugar - Packed - If you are making a pie crust that is for something sweet

1/2 tbsp White Vinegar

1/2 tsp Salt

1 Egg

Instructions:

1. Put flour, shortening, salt and sugar into a mixing bowl.

2. Using a pastry cutter, cut the shortening into the flour into pea sized pieces.

3. Beat egg in a small bowl.

4. Add liquids and egg to flour mixture and mix thoroughly with a fork.

5. Half the dough, make discs and wrap in plastic wrap to cool for at least 1 hr.

6. After about 1 hr, roll out dough and line pie plate.

7. Follow recipe for your particular pie to see if you should par-bake crust or not.

8. Enjoy!

I truly hope you enjoy this recipe...

Eat Deliciously!

Kimberly Edwards is the founder of Cooking With Kimberly - Decadent Cooking from Home - Find a Delicious Cooking Recipe, Great Products and Helpful Tips & Information that will help you Explore the Joy of Cooking!

Discover more Amazing [http://cookingwithkimberly.com/?cat=20]Dessert Recipes and Check out Kimberly's Cooking Secrets at: http://www.CookingWithKimberly.com

Article Source: http://EzineArticles.com/?expert=Kimberly_Edwards http://EzineArticles.com/?Moms-Classic-Pie-Crust&id=947296

Perfect Pumpkin Pie Filling

By [http://ezinearticles.com/?expert=Kimberly_Edwards]Kimberly Edwards

Pumpkin pie just goes naturally with the holidays... It is as important at a Holiday feast as the turkey, dressing, mashed potatoes and gravy! This is an adaptation of my mother's fool-proof recipe. Delicious after a Holiday feast, and especially delicious when you sneak a piece for breakfast the next morning.

It is delectable, but not too rich. It will even leave you room for your lemon meringue pie! :D

We often use our pumpkin we canned from Halloween, but no problem to use store-bought pumpkin in a pinch...

This recipe works well for pie and tarts...Just delicious!

Type: Dessert

Serve With: Homemade Whipped Cream

Prep Time: 15 min

Cook Time: 45-50 min for a large pie

Yield: Enough for 2 pies

Ingredients:

4 1/2 cups Pure Pumpkin

1 can Evaporated Milk - 14 oz.

5 Egg Whites - Beaten until they hold a peak, but not stiff or dry

1/4 cup Molasses

1/2 cup Maple Syrup

1 1/2 cups Brown Sugar - Packed

1/4 cup Sugar

1/4 tsp Cream of Tartar - For egg whites

3/4 tsp Cinnamon

1/4 tsp Ground Cloves

1/2 tsp Ground Ginger

1/2 tsp Ground Nutmeg

Instructions:

1. Mix together thoroughly pumpkin, evaporated milk, molasses, syrup, sugars, spices and beaten egg yolks in a large bowl.

2. Beat egg whites until they hold a peak, but not stiff.

3. Fold into mixture.

4. Fill pie shells and bake for ~ 45-50 min or until a knife in the middle of the pie comes out cleanly.

5. Serve with homemade whipped cream and Enjoy!

Mmmm...No Holiday table should be without a Pumpkin Pie! Don't have company without it!!!

I hope you truly enjoy this recipe...

Eat Deliciously!

Kimberly Edwards is the founder of Cooking With Kimberly - Decadent Cooking from Home - Find a Delicious Cooking Recipe, Great Products and Helpful Tips & Information that will help you Explore the Joy of Cooking!

Discover more Amazing [http://cookingwithkimberly.com/?cat=72]Holiday Recipes and Check out Kimberly's Cooking Secrets at: http://www.CookingWithKimberly.com

Article Source: http://EzineArticles.com/?expert=Kimberly_Edwards http://EzineArticles.com/?Perfect-Pumpkin-Pie-Filling&id=947266