Monday, August 29, 2011

Pefectly Sinful Pies!

Well, my little sister invited us over for dinner tonight and I didn't want to go empty handed. I ended up making a few pies because we're a little short on groceries in the house and this was all I could throw together. Mind you, I made these up on the fly, but they got great reviews from the family. :)

Both pies use the same type of graham crackercrust:

1 c graham crackers
1/4 cup butter
1/3 cup brown sugar (white sugar can be used, but the crust is more crumbly)

Mix together, press into pie pan bake at 350 for 8-10 min depending on how thick you pressed it in the pan

Strawberry Citrus Pie

1 Bag (16 oz) frozen strawberries
1 small box orange Jell-O
1 cup hot water
1 cup cold water
2 TBS cornstarch
2 TBS lemon juice
red food coloring
1 graham cracker crust
(can top with whipped cream, but it isn't 100% necessary)

In a medium saucepan combine jell-0 and cornstarch then stir in the water until both are dissolved and there are no lumps (whisks are a beautiful thing!) turn on the heat and add the strawberries, food coloring, and lemon juice. Cook until at a rolling boil and thickened. Pour into pie crust. Refrigerate for 2-4 hours before serving.

(Got rave reviews!)

Chocolate Peanut Butter Cream Pie (my triumph of the day, if I do say so myself)

1 graham cracker crust
chocolate ice cream syrup (optional)
2 small boxes vanilla pudding
1/2 cup peanut butter
1 and 3/4 cup + 1 and 3/4 c milk
1 and 1/2 TBS cocoa powder
(also can be finished with whipped cream, but this too is optional)

drizzle chocolate syrup over graham cracker crust (no need to cover the whole thing-and this is optional- I did it, but I would imagine it would taste okay without it.) Set aside.

Mix 1 box of pudding with one of the portions of milk until pudding is mostly dissolved. Mix in the peanut butter. Once combine, pour over the pie crust and spread.

Mix the last box of pudding with the last portion of milk until pudding is mostly dissolved. Mix in the cocoa powder. Once combined, pour over the peanut butter layer and spread.

(Optional) Drizzle some more chocolate syrup artistically over the top of the pie. Refrigerate for atleast 30 minutes before serving (so its chilled and set up)

(this one tastes like a Reese's Peanut Butter Cup...I kid you not...its sinfully delicious!)

Bon Appetite Darlings!

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