Lemon Sour Cream Pie

ORIGINAL Source: Your Home Based Mom

Ingredients:
1 C Sugar
3 Tbsp plus 1-1/2 tsp cornstarch
1 Tbsp grated lemon peel
1/2 C lemon juice
3 egg yolks, lightly beaten
1 Cup milk
1/4 Cup butter, cubed
1 Cup (8 ounces) sour cream
1 pastry shell (9 inches), baked or graham cracker crust
1 Cup heavy whipping cream, whipped
* Lemon twists for garnish

Directions:

1. Combine sugar, cornstarch, lemon peel, juice, egg yolks and milk in heavy saucepan
2. Cook over medium heat until thickened
3. Stir in butter
4. Cool mixture to room temperature
5. Stir in sour cream and pour filling into a prepared pie shell
6. Spread whipped cream on top and garnish with lemon twists

Store in the refrigerator. Yield: 8 servings

Stacie says: "This recipe is one that I saw on a FB page, but they didn't want the information to be shared. So, I found the same recipe on the Internet, at Your Home Based Mom, instead."

Amazing Coconut Pie

FB Source: Welcome Home

ORIGINAL Source: My Retro Kitchen

Ingredients:
2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix, like Bisquick
4 eggs
1/4 cup (half a stick) butter, softened
1 tsp vanilla
1 1/3 cups Baker's Angel Flake Coconut (sweetened)

Directions:

1. Place milk, sugar, baking mix, eggs, butter and vanilla in blender; cover. Blend on LOW speed for 3 minutes. pour into a greased 9-inch pie plate. Sprinkle with coconut.
2. Bake at 350 degrees for 40 minutes or until center of pie is set and top is golden brown. (It took me closer to 50-55 minutes).
3. Serve warm or cool on a wire rack. Store leftover pie in refrigerator.

Butterfinger Pie

FB Source: Tiffany Key

Ingredients:
6 (2 1/8 ounce) Butterfinger candy bars, crushed
8 oz package cream cheese
12 oz carton Cool Whip
1 graham cracker crust

Directions:

1. Mix first three ingredients together.
2. Put it in pie crust.
3. Chill.

Rigatoni Pasta Pie

Noturavrage Granny

Ingredients:
1 lb rigatoni pasta
1 lb ground beef (I used ground sirloin)
2 garlic cloves (minced)
1/4 teaspoon fresh ground pepper
1 small jar of spaghetti sauce
cooking spray
salt
1 cup finely grated Parmesan cheese
2 cups grated mozzarella cheese
4 oz cream cheese
15 oz ricotta cheese
2 eggs
1 tsp basil
1 tsp oregano
1 cup onion
spring form pan

Directions:

1. Boil the noodles according to the directions on the box. Stop cooking when they're still very firm and avoid stirring so they do not fall apart. Once done, drain and run cold water over so they are cool enough to handle. You can add a little bit of oil if they start to stick.
2. Brown the ground beef and drain excess grease. Add chopped onion and garlic. After about 5 minutes add cream cheese and stir until melted. Add spaghetti sauce next. 
3. Use a small mixing bowl to mix the ricotta, Parmesan, basil, oregano and 2 eggs until smooth. Set aside.
4. Spray the bottom of the spring form pan with cooking spray to avoid sticking. Tightly pack pasta into pan, standing each piece on end.
5. Put a zip lock bag inside a tall glass and fill the bag with the cheese mixture. Close the bag and snip the corner of the bag and pipe a small amount into each noodle.
6. After piping, pour the red sauce over the whole top and push down as much as possible.
7. Top with 2 cups of mozzarella cheese. (Recipe calls for 2 cups but you could use low fat or skim to cut calories.)
8. Bake at 350 for 20 minutes and then broil until the cheese turns bubbly.

This one is off the chain!! OMG!!! (Photo is by "Mom's off her Meds again") If mom cooks like this off her meds then let's conspire to throw those meds away and invite mom OVER! 

Pumpkin Cheesecake Pie

Not Just a Mom DIY

Ingredients:
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 tsp vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set.
5. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Stacie says: The picture shows a prepared crust, not the graham cracker crust called for in the recipe. I'm sure that a prepared crust would work just fine. But I don't have any information on how long you would bake the crust prior to adding the filling and baking the entire pie. 

Impossible Pumpkin Pie Cupcakes

Modarelli Baking Company

**NOTE-------> Make sure you follow the 20/20/30 min baking/cooling/fridge

Impossible Pumpkin Pie Cupcakes

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 3/4 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.


NOTES::: 
****added 08/21/13...from Kayla....Soy doesn't quite turn out when it comes to pumpkin pie type things. You can use coconut milk though and it's delicious. The canned kind that you find with the Asian foods will have a higher fat content and turns out a bit better than the boxed/refrigerated kind.


Nutritional Info (thanks Karen and Jennifer)

Cupcake only no toppings
Nutrition Facts Serving
Size 79 g
Amount Per ServingCalories 116
Calories from Fat 20%
Total Fat 2.2g 3%
Saturated Fat 1.1g 5%
Cholesterol 36mg 12%
Sodium 109mg 5%
Total Carbohydrates 21.4g 7%
Dietary Fiber 1.3g 5%
Sugars 14.1g
Protein 3.2g
Vitamin A 11 2%
Vitamin C 3%
Calcium 6%
Iron 6%

Pecan Pie Cupcakes

Texas Recipes

Pecan Pie Cupcakes

Ingredients:
1 cup chopped pecans
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs

Directions:
Preheat oven to 350 degrees.
In a medium bowl, combine all ingredients and mix well.
Spray a miniature muffin tin with non-stick cooking spray. (The spray with flour in it works best!)
Fill each 3/4 full.
Bake in preheated oven for approx 18 minutes.

NOTE: Generously spray your pan with cooking spray with flour. Once they come out of the oven let them cool for one minute then flip them out onto a cooling rack. If they cool in the pan they'll have to be chiseled out.

Also don't fill the pan to the very top, they will overflow if you do.

Princess Pie (Coconut Cream Pie)

Melanie Rowland Poynter

Princess Pie (Coconut Cream Pie)
crust:
1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Layer three:
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture.

Top with remainder of whipped topping.

Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

No-Bake Peanut Butter Pie

Babie Rose

No-Bake Peanut Butter Pie

Ingredients:

1 chocolate graham cracker or cookie pie crust (homemade or store-bought)

8 oz. cream cheese

1 c. peanut butter

½ c. granulated sugar

1 tsp. pure vanilla extract

8 oz. frozen whipped topping, thawed

whipped cream, chocolate syrup, and grated chocolate; optional garnishes

Directions:

With an electric mixer, beat cream cheese and sugar until smooth. Blend in peanut butter and vanilla. Fold in whipped topping. Spoon mixture into prepared pie crust. Refrigerate for at least 4 hours. Garnish with whipped cream and chocolate syrup, with a sprinkling of grated chocolate. Keep refrigerated

Taco Pie

Neenee Munsey

Taco Pie

Ingredients:

1/4 cup butter
2/3 cup milk
1 package taco seasoning or homemade
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional

Directions:

Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning.
Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan. Bake for 7-10 minutes until it just BARELY turns golden brown.

In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly. Pour into crust. Bake for 15 minutes, or until crust is golden brown. Let cool for 5 minutes.

Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

Fudge Brownie Pie

Babie Rose

This recipe was voted the best Blogger recipe in 2012 and my friend Marie from the English Kitchen is generous enough to share it with you. I made this yesterday and it is insanely good.

Fudge Brownie Pie

3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large free range eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.