Cookie Dough Pie (aka The Easiest Pie EVER)

When I saw this recipe on Big Red Kitchen I thought to myself, no way is that any good, it's way too easy. But on Father's Day I decided to give it a shot and oh my goodness- it is yummy and simple and sinfully good!



You need only 4 simple ingredients:



-a 15.25 ounce package chocolate chip cookies (I used Kroger brand Chips Ahoy type cookies)

-either an 8 ounce or a 12 ounce container of Cool Whip (again, I used the Kroger brand)

-2 cups milk (I used skim b/c it's what I normally buy)

-chocolate syrup



Pour two cups of milk into a bowl. Dunk cookies in the milk, shake off excess milk, and layer in a 9 inch pie plate- breaking cookies to fill any gaps. It is important to leave the cookies in the milk for a bit so they get a little mushy- but not so long that they completely fall apart. You definitely want to make sure to shake off the extra milk so that you don't end up with a big puddle of milk in your pie. Once the first layer is done, cover with a light layer of Cool Whip. Repeat layers twice- making the last layer of Cool Whip thicker to cover all cookies completely. Decorate the top of the pie with chocolate syrup. Place in freezer for 2-3 hours before serving. Set pie on counter to thaw a bit before serving.



This was so simple and yet so yummy- I will absolutely be trying it again soon- with different types of cookies. I think next I'll have to try oatmeal cookies for my sweet daughter who loves them!

Apple Caramel Crunch Pie

Today was a super crazy day and I've been working on a presentation and have only about 2 brain cells left. So......what I am giving today is a FABULOUS pie recipe! It's like a combination between an apple pie and an apple crisp and it is YUMMY! I made it for my sweet friend Debbie on the night before she left to move to Montana (which feels like it is a million miles away) and it was a huge hit.

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 rolled oats
1/2 cup butter

Topping:
1/2 cup chopped pecans
1/4 cup caramel ice cream topping

Prepare pastry for single-crust pie, being careful not to stretch dough too much.
Place in pie plate and trim and crimp the edge. (or if time is an issue, use a pre-made pie crust)
In a large mixing bowl, stir together the sugar, flour, cinnamon, and salt.
Add apple slices and gently toss until they are coated well. Transfer mixture to pie.

Stir together brown sugar, flour, and oats. Using a pastry blender (or two butter knives), cut in the butter until topping resembles coarse crumbs. Sprinkle over apple mixture in pie.
To prevent over-browning while baking, cover edge of pie with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake 25-30 minutes more, or until top is golden.

Remove from oven and drizzle top with caramel topping, then sprinkle with pecans.
Cool on wire rack and serve with vanilla ice cream!

This pie is SUPER sweet so be careful and be sure to cut the pieces small!

Peach Angel Pie

5 eggs
¼ t cream of tartar
¼ t salt
1 2/3 cup sugar
¼ cup lemon juice
½ cup whipping cream
4 medium, ripe peaches

Preheat oven to 275 degrees. Butter and flour 9 inch pie plate. Separate 4 of the eggs. Add cream of tartar to 4 egg whites along with salt and beat till foamy and doubled in volume. Sprinkle in 1 cup sugar- one T at a time. Put in pie plate and bake for 1 hour. Add remaining 2/3 cup sugar and lemon juice to egg yolks and egg in double boiler and beat slightly. Cook, stirring constantly over simmering water for 10 minutes. Remove from heat and cool. Arrange sliced peaches around edge in shell. Spoon custard in center. Chill for 2 hours.

Tomorrow’s Daily Special: Almond Hershey Torte

S'more Pie

This is a super quick and easy pie that would be great to make for your sweetie on Valentine's Day!


1 (2 extra serving size) graham cracker pie crust
1 (12 ounce) chocolate candy bar, broken into pieces
30 regular marshmallows
3/4 cup milk
2 1/2 cups of whipped cream (reserve 1 cup for topping)
6 ounces hot fudge, warmed
chocolate syrup


In small saucepan, place chocolate bar, marshamallows, and milk. Cook over low heat, stirring constantly until marshmallows and chocolate are melted. Cool. Fold 1 1/2 cups whipped cream into chocolate mixture. Spread thin layer of warm hot fudge over bottom of pie crust. Gently spoon cooked mixture into crust. Top with reserved whipped cream and garnish with chocolate syrup topping. Refrigerate 3 hours or until set.


TIP OF THE DAY: You can use a chocolate almond, chocolate peanut, or chocolate mint candy bar in place of the plain chocolate bar.


Tomorrow's Daily Special: Easy Stromboli

Easy Caramel Apple Pie

This is a VERY easy, old fashioned pie. I found it in my grandmother's recipe box- clipped from an old Pet Ritz pie crust package.

10 caramel candies, each cut into 4 pieces
1/3 cup flour
3 cups chopped apples
2/3 cup caramel ice cream topping
2 t lemon juice
1 frozen 9 inch pie shell
1/2 cup pecan pieces


Preheat oven to 375 degrees. Combine caramel pieces, flour, apple pieces, caramel topping and lemon juice in large bowl. Mix well. Pour mixture into frozen pie shell and sprinkle with 1/2 cup pecan pieces. Bake for 40-45 minutes.


TIP OF THE DAY: To make this pie in a deep dish pie shell substitute 15 caramel candies, 1/2 cup flour, 5 cups apples, 1 cup caramel ice cream topping and 1 T lemon juice.


Tomorrow's Daily Special: Buttermilk Candy

Caramel Pecan Pumpkin Pie

This is a great variation on a traditional pumpkin pie! The bottom layer of brown sugar, pecans, and butter is a chewy, praline type layer.

1/2 cup brown sugar
4 T butter, melted
1/2 cup pecan pieces

3/4 cup granulated sugar
1 t ground cinnamon
1/2 t salt
1/2 t ground ginger
1/4 t ground cloves
2 large eggs
1 can (15 oz.) pumpkin (not pie filling)
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Cool Whip (optional)


Preheat oven to 425 degrees. In a small bowl mix together melted butter, brown sugar, and pecan pieces. Pour into pie crust. Bake at 425 degrees for 10 minutes. Cool for 15 minutes. In mixing bowl, mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Reduce temperature to 350 degrees and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with Cool Whip.


TIP OF THE DAY: If you are baking a pie and the crust starts getting too dark, cover the edges with foil to prevent it from getting too dark.


Tomorrow's Daily Special: Caramel Brownies

Cream Cheese Brownie Pie

This is the perfect pie for any chocolate lover!

1 9 inch deep dish pie crust
1 (8 ounce) package cream cheese, softened
3 T sugar
1 t vanilla
3 eggs
1 box brownie mix (not the family size)
1/4 cup vegetable oil
2 T water
1/2 cup chopped pecans (optional)
chocolate sauce (optional)


Preheat oven to 350 degrees. In mixing bowl, beat cream cheese, sugar, vanilla, and 1 of the eggs on medium speed until smooth; set aside. In large bowl, beat brownie mix, oil and remaining two eggs with a spoon till well mixed. Spread enough brownie mixture to cover the bottom of the pie crust- about 1 cup. Spoon and carefully spread cream cheese mixture over brownie layer. Top carefully with remaining brownie mixture and spread carefully. Sprinkle with pecans. Take a butter knife and twist to swirl the two batters. Bake for 40-50 minutes or until center is puffed and crust is lightly browned. Cool completely and drizzle with chocolate sauce. Serve with cool whip or ice cream.


Tomorrow's Daily Special: Mom's Cornbread Dressing

Chocolate Pecan Pie

For pecan pie lovers, this is a new twist on an old favorite!

1/2 cup margarine, melted
1 cup light corn syrup
1 cup sugar
1/4 cup unsweetened cocoa powder
1 t vanilla
1/4 t salt
4 eggs
1 cup pecans
1 unbaked 9 inch pie shell

Preheat oven to 325 degrees. In a heavy saucepan combine melted margarine, corn syrup, white sugar, and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt, and eggs, stirring well. Stir in 1/2 cup pecans. Mix well. Pour filling into unbaked pie shell and top with remaining 1/2 cup pecans. Bake for 55 minutes. Cool before serving.

TIP OF THE DAY: In order to keep your eggs from cooking when added to the chocolate mixture, put a bit of the hot chocolate mixture in a separate bowl and whisk the eggs into the bowl of chocolate to prevent the eggs from cooking, pour the remaining hot chocolate mixture into the bowl of chocolate/egg mixture, whisking constantly, until thoroughly mixed. Then add the vanilla and salt and pecans.

Tomorrow's Daily Special :Pumpkin Fluff

Maple Walnut Pie

This pie is a great fall pie. Sweet and yummy!! It's a good alternative to the traditional pumpkin and pecan pies usually served for Thanksgiving.


1 1/4 cups maple syrup
1/3 cup brown sugar
3 eggs
1 egg yolk
2 t flour
1 1/2 t vanilla
2 T butter, melted
1 9-inch frozen unbaked deep-dish pie shell
1 1/2 cups walnuts

Preheat oven to 350 degrees. Stir maple syrup, sugar, eggs, egg yolk, flour, and vanilla in large bowl to blend.Whisk in melted butter (maple mixture will be very thin at this point). Stir in 1 cup of walnuts. Place frozen pie shell on heavy baking sheet. Carefully pour maple mixture into pie shell. Arrange remaining 1/2 cup of walnuts atop maple mixture, pressing into maple mixture to coat. Place baking sheet in center of oven.Bake pie for 50 minutes, or until crust edges are golden and filling is just set in center. Cool pie on cooling rack for 15 minutes.


TIP OF THE DAY: Serve this pie warm with cool whip or a scoop of vanilla ice cream


Tomorrow's Daily Special: Chocolate Pecan Pie

Crunch Top Apple Pie

Last year I tried making several versions of apple pies until I found one that I absolutely loved. I stumbled upon this one from Paula Deen (who I think is FABULOUS) and after trying it- declared it my favorite. I think the addition of applesauce is what makes it so great!

Dough for a double crust 9-inch pie (homemade or refrigerated)
3/4 cup sugar
1 tablespoon all-purpose flour 1 teaspoon ground cinnamon
Dash salt
3 1/2 cups peeled and chopped cooking apples
1 (16-ounce) jar cinnamon applesauce
1 tablespoon lemon juice
2 tablespoons butter, chopped into small pieces

Crunch Topping:
3 tablespoons all-purpose flour
1 tablespoon sugar
Dash salt
1 tablespoon butter, at room temperature

Preheat oven to 425 degrees. Line a 9-inch pie pan with half of dough. Combine sugar, flour, cinnamon, and salt in a bowl. Stir in apples, applesauce, and lemon juice. Spoon apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie. For crunch topping, combine flour, sugar, and salt in a bowl. Using a fork, cut in butter until mixture is crumbly. Sprinkle over top of crust. Bake for 10 minutes, then reduce heat to 350 degrees and continue to bake for about 45 minutes, or until crust and topping are golden brown.


TIP OF THE DAY: If you use the refrigerated pie shells (in the section with biscuits and cinnamon rolls) this is truly an easy pie to make. Double the recipe and make one for a friend!


Tomorrow's Daily Special: Baked Potato Soup

Chocolate Covered Cherry Pie

This is a yummy and quick dessert perfect for this time of year when it's so warm outside!


1 box (8 oz) chocolate covered cherries, quartered
1 quart vanilla ice cream, softened
1 (9 inch) purchased chocolate crumb pie crust
8 maraschino cherries with stems
Chocolate sprinkles to garnish

In a medium bowl, stir chocolate covered cherries into ice cream. Spoon ice cream mixture into crust. Dip maraschino cherries in chocolate sprinkles and place on pie to garnish. Add additional chocolate sprinkles. Place in freezer until firm.

TIP OF THE DAY: Ice cream can be softened in the microwave. Just be sure to use the defrost mode and 30 second increments.

Tomorrow's Daily Special: Quick Apple Cheesecake