Biscoff Cream Pie

I'm posting today over at Sawdust and Embryos! Biscoff Cream Pie, its light and fluffy, sweet and creamy, with a chocolate cookie crust. I've made a few other things with Biscoff that you might be interested in too... Biscoff Pinwheels, Biscoff Muddy Buddies, Biscoff No Bake Cookies, and now I'll add this amazing pie to the list! Go get the recipe!

Strawberry Glace Pie

Strawberry season is over but I am still trying to squeeze every last strawberry out of it that I can get a hold of. So I have a couple great strawberry recipes this week and then its all peaches, apples, and pumpkins. 

This pie has the strawberries, lots of delicious, sweet strawberries. A cooked jam layer and a fresh layer, but its extra good cause it has a sweet and tangy cream cheese layer too. The perfect pie to send out the summer with.

Strawberry Glace Pie
Recipe Source: Perfect Pies Cookbook

1 Prebaked Pie Crust

Strawberry Glace
1 cup Strawberries, pitted and mashed
1 cup Granulated Sugar
3 Tablespoons Cornstarch
1/2 cup Water

Cream
3 oz Cream Cheese, softened
1 cup Heavy Cream
1/3 cup Powdered Sugar
1 teaspoon Pure Vanilla Extract

Garnish
1 cup Strawberries, thinly sliced

Strawberry Glace

In a medium saucepan combine the strawberries, sugar, cornstarch and water. Cook over high heat and cook over high heat and stir for about 10 minutes or until thickened. Remove from heat and cool to room temperature. Once cooled place in the fridge for at east 6 hours.

Cream

In a medium bowl beat the cream cheese with an electric mixer until its smooth. Add the heavy cream, powdered sugar, and vanilla. Mix until fully mixed and it has medium peaks.

Assembly

Spoon the cream into the pie crust. Cover the cream with sliced strawberries. Spread the glace evenly over the strawberries. Refrigerate until ready to serve.

Even Better Banoffee Pie

I already have a banoffee pie recipe posted but this one is so different and delicious that I have to share!

It has a chocolate crust, a thick layer of dulce de leche, bananas, and sweetened whipped cream cheese. It's one of those pies that is rich but it's hard to stop eating.

Even Better Banoffee Pie
Recipe Source: MelsKitchenCafe.com

Crust
24 Oreo Cookies, crushed into fine crumbs
5 Tablespoons Butter, melted

Pie
1 1/2 - 20oz cans Dulce de Leche
3 Bananas
1 cup Skor Bars, chopped
1 cup Heavy Whipping Cream
1/4 cup Powdered Sugar
8oz Cream Cheese, room temp
1/4 cup Brown Sugar

1. Combine the Oreo crumbs and melted butter in a bowl and mix until well combined. Press into the bottom and sides of a pie plate. Freeze for about 2 hours. Spread the dulce de leche over the bottom and sides of the frozen crust.

2. In the bowl of a stand mixer, put the powdered sugar, brown sugar and cream cheese. Mix until smooth and fluffy. Add the whipping cream and start on low and mix until combined. Increase speed to medium and mix until light and creamy.

3. Slice the bananas 1/4-inch thick and layer them over the dulce de leche. Sprinkle about 1/2 cup skor bar pieces over the bananas. Spread the whipped cream mixture over the bananas and skor pieces, making sure to spread it all the way to the edges of the pie. Make sure you cover the bananas completely so they won't brown.

4. Sprinkle the top of the pie with the remaining skor bar pieces. Chill for at least 1 hour before serving.

Chocolate Mousse Pie

Are you ready for the best chocolate mousse pie you've ever eaten. I'm serious. THE BEST. Its rich, creamy, and chocolatey. And its lightened with a mascarpone cream topping. This is your new holiday pie, everyone will love it!

Chocolate Mousse Pie

Recipe Source: CarolinesBakeShop.blogspot.com

1 pre-baked Pie Crust

2 Eggs, separated
1/2 teaspoons Vinegar
1/4 teaspoon Salt
1/2 cup Granulated Sugar
2 cups Semi-Sweet Chocolate, chopped
1/2 cup Milk
3 cups Heavy Cream
1 cup Mascarpone
1 cup Granulated Sugar
Chocolate Shavings

1. In a stand mixer beat together egg whites, vinegar, and salt until stiff. Gradually add 1/2 cup of sugar and continue beating until stiff. Spread meringue over bottom and up sides of pre-cooked pie shell. Bake in 325° oven for 15-18 minutes until lightly golden. Set aside and cool.

2. Melt the chopped chocolate with milk in the microwave for 30 second increments stirring after each. Lightly beat egg yolks and whisk into chocolate mixture until well blended. Spread 4 tablespoons of chocolate mixture over cooked meringue. Place the rest of the chocolate in the fridge to chill.

3. Beat together heavy cream, mascarpone, and 1 cup of sugar until very thick. Divide in half. Fold one half into the chilled chocolate and spoon this mixture evenly over the chocolate painted pie crusts. Add the rest of the cream/mascarpone mixture on top. Top with chocolate shavings. Chill for at least 4 hours before serving.

I shared this at
Totally Tasty Tuesdays 
Sweets for a Saturday

White Chocolate-Cherry Pie

No bake cheesecakes can sometimes be a little heavy and not as wonderful as a baked cheesecake. The combination of the Oreo crust, white chocolate and cream cheese filling, and topped with cherries makes this one of the most delicious no bake cheesecakes I've had.

White Chocolate-Cherry Pie

Recipe Source: Paula Deans Chocolate Magazine

1 1/2 cups Oreos, crushed

3 Tablespoons Granulated Sugar

1/4 cup Butter, melted

6 oz White Chocolate

3 Tablespoons Heavy Whipping Cream

2 - 8oz pkgs Cream Cheese, softened

1/2 cup Powdered Sugar

1 - 21oz can Cherry Pie Filling

1. Preheat oven to 350 degrees. In a medium bowl combine crushed Oreos and sugar. Add the melted butter and stir until combined. Press into a 9-inch deep dish pie plate. Bake for 5 minutes. Let cool completely.

2. In a glass bowl microwave white chocolate and cream on high in 30 second intervals, stirring after each and continue until the chocolate is melted and smooth. Cool for 10 minutes. 

3. Add the cream cheese to the white chocolate mixture and beat on low until the smooth. Add the powdered sugar and beat again until smooth. Pour into the prepared pie crust. Chill for at least 2 hours. Just before serving, spoon the cherry pie filling evenly over the white chocolate pie.

Strawberry Lemonade Icebox Pie

I was watching The Chew, a great show by the way, the other day and they made this delicious looking pie. I haven't ever had a strawberry lemonade pie so I figured I would give it a shot. Its best eaten refrigerated not frozen.

Strawberry Lemonade Icebox Pie

Recipe Source: The Chew

2 cups Graham Crackers, crumbled

1/2 cup Butter, softened
1/4 cup Lemon Juice
1/2 cup Water
3/4 cup Sugar
2 pints Strawberries, 1 pint only hulled and 1 pint hulled and sliced into coins

2 - 8oz pkgs Cream Cheese, softened to room temp
2 cups Heavy Cream, beaten to stiff peaks

1. Preheat oven to 350 degrees. Combine the graham crackers and butter and press into a cookie sheet. Bake for 10 minutes or until golden and set.

2. Combine the lemon juice, water, and sugar in a small saucepot and stir until sugar has dissolved. Remove from heat, allow to cool completely.  In a blender, combine the pint of the whole hulled strawberries and the simple syrup. Measure out 3/4 of a cup of this mixture. 

3. In a large bowl, combine the cream cheese and the 3/4 cup of the strawberry mixture and mix until smooth. Fold the whipped cream into the cream cheese mixture. 

4. Crumble into each mason jar a layer of graham cracker crust, and then lay a layer of strawberry coins. Add a layer of the cream cheese and more strawberry coins until pie is full. Place in the fridge at least 2 hours. Add a dollop of whipped cream and a strawberry coin.

Banoffee Pie

Ripe bananas equals a crazy search for something delicious to do with them that doesn't involve bread. And I found it! This pie was simple, creamy, and delicious. I had no idea that toffee could be so easy to make and the combination of the toffee with the bananas was so good. Next time you have ripe bananas this is the recipe you should make.

Banoffee Pie

Recipe Source: CinnamonSpiceandEverythingNice.com

Crust
9oz Graham Crackers, crushed
8 Tablespoons Butter, melted

Toffee sauce
1/2 cup Dark Brown Sugar, packed
1 - 14oz can Sweetened Condensed Milk
8 Tablespoons Butter

Filling
1 1/2 cups Heavy Cream
2 Tablespoons Powdered Sugar
5 medium Bananas, ripe

Crust

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Combine the graham crackers with the butter. Press the crumb mixture over the bottom and 1 1/2 inches up the sides of the pan. Bake for 8 minutes.

Toffee Sauce

1. Combine the sugar and 3 tablespoons of water in a medium saucepan over medium low heat, stir until sugar dissolves. Heat until the sugar boils, do not stir, for 5 minutes. Whisk in the condensed milk and butter, continue whisking for five minutes or until the sauce thickens slightly.

2. Remove from the heat and spread 1 cup of the sauce over the prepared crust, including the sides, refrigerate for a half hour or until the caramel is firm. Keep the remaining caramel sauce at room temperature.

Filling

1. Using an electric mixer, beat the cream until thick and very soft peaks form. Thinly slice bananas into discs and gently fold into the whipped cream. Spoon into the pie crust. Refrigerate for 1/2 hour.

2. Rewarm the remaining toffee sauce gently over low heat, cool to lukewarm and drizzle or spread over top of pie. (Add a tablespoon of milk if sauce seems to thick). Refrigerate another 1/2 hour before serving. Best if eaten within 24 hours.

I shared this at
Sweets for a Saturday

Lemon Meringue Pie

This is my favorite pie. My aunt makes this for any special occasion and its the dessert everyone goes for. It has the best flavor. The lemon filling is creamy and lemony, its not too tart and the meringue is sweet, light, and fluffy. Its the perfect combination. This is the dessert you should make for your next special occasion!

Lemon Meringue Pie

Recipe Source: FoodNetwork.com

*I plopped all of my meringue in the middle and then tried to spread it out, that's why the middle is so thin and the outside edge is so thick. My recommendation would be to plop it down in several different areas and then spread it out. 

Lemon Filling

4 Egg Yolks (reserve whites for meringue)
1/3 cup Cornstarch
1 1/2 cups Water
1 1/3 cups Granulated Sugar
1/4 teaspoon Salt
3 Tablespoons Butter
1/2 cup Fresh Lemon Juice
2 teaspoons Lemon Zest, finely grated
1- 9 inch pre-baked pie shell
Meringue, recipe follows

1. Preheat oven to 375 degrees. Whisk egg yolks in medium mixing bowl and set aside.

2. In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk until combined. Turn on medium heat and bring mixture to a boil, stirring continuously. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add some hot mixture to egg yolks and stir until you have added about half of the mixture.

3. Pour the entire egg mixture into the saucepan, turn down the heat to low and cook, stirring constantly, for about 15 minutes, or until thickened. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. 

4. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack for 1 hour and refrigerate for at least 3 hours. Make sure the pie is cooled completely before slicing.

Meringue

4 Egg Whites
1 pinch Cream of Tartar
6 Tablespoons Granulated Sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 minute.

I shared this recipe at
Sweets for a Saturday
Sweet Indulgences Sunday 
Totally Tasty Tuesdays

Banana Cream Pie

Its almost thanksgiving and I need to find pies to make. I do have more pumpkin recipes to share with you, but I feel like if I make too many pumpkin recipes in a row then I will never want to look at a pumpkin again. So my first pie of the season is banana cream... Creamy deliciousness.

Banana Cream Pie

Recipe Source: Jennifer Belliston

Filling

Baked Pie Crust

2 Eggs

1/2 cup Sugar

2 Tablespoon Cornstarch

2 Tablespoon Flour

1/2 teaspoon Salt

1 teaspoon Vanilla

2 cups Milk

5 Bananas

Topping

1/2 cup Whipping Cream

2 Tbsp Powdered Sugar

1/4 teaspoon Vanilla

Graham Cracker Crumbs

1. In a medium bowl beat eggs. Add sugar, cornstarch, flour and salt into the beaten eggs. Mix together. 

2. In a medium saucepan put milk and just before it stars to boil remove from heat and whisk in the egg mixture. Place pan back on a med-low heat and whisk constantly until thickened. Once thickened place through a mesh colander to remove any small pieces of scrambled egg that may have formed.

3. Place saran wrap directly onto the pudding to avoid a film from forming and place in the fridge for several hours until cold. 

4. Once your pudding is cold, add in the vanilla. Slice 5 bananas and mix into the pudding. 

5. Pour into a baked pie crust. Whip cream with powdered sugar and vanilla and cover pie. Sprinkle graham cracker crumbs. Refrigerate until ready to serve.

I shared this at 

Sweets This Week
Sweets for a Saturday
Sweet Indulgences Sunday
 

Banana Split Cream Pie

I am so excited to share this pie! This is the pie I tried to make at Easter that I told you about and it didnt turn out. In fact it was a big soupy mess. I made it again for Memorial Day and not only was it a huge success in the fact that it turned out but everybody loved it! So I would totally recommend you make this and I changed the recipe cook time to reflect the change I made so it worked.

Banana Split Cream Pie

Recipe Source: melskitchencafe.com

Chocolate Crust:

3 cups Chocolate Teddy Grahams

3 Tablespoons Granulated Sugar

10 Tablespoons Butter, melted

Banana Cream Filling:

3 tablespoons Water

1 1/2 teaspoons Unflavored Gelatin

5 large Egg Yolks

2/3 cup Granulated Sugar

1/3 cup plus 1 Tablespoon Cornstarch

1/8 teaspoon Salt

2 3/4 cups Milk

2 Tablespoons Butter

1 teaspoon Vanilla

1/2 teaspoon rum extract

4 medium firm, ripe bananas

Strawberry-Raspberry Whipped Cream:

1/2 cup quartered fresh Strawberries, hulled

1/2 cup fresh Raspberries

1/4 cup Granulated Sugar

1 cup cold Heavy Whipping Cream

Preheat oven to 350 degrees, make sure oven rack is in the center of the oven. Lightly grease a 10-inch springform pan with at least 2-inch sides.

Crust:

Combine the Teddy Grahams, sugar and process in a blender or food processor until the crumbs are fine. Pour in the melted butter and process until the mixture is evenly coated with butter. Press the cookie mixture into the prepared pan evenly over the bottom and about 1 inch up the sides. Bake the crust for 10 minutes. Transfer to a wire rack and let cool completely.

Filling:

Pour the water into a small bowl and sprinkle gelatin over the water. Let it sit for 5 minutes to soften. Rest a fine mesh strainer over a large bowl and set aside. In a medium bowl, whisk the egg yolks until blended. In a medium saucepan, whisk together the sugar, cornstarch and salt. Gradually pour in the milk, whisking constantly. Place the pan over medium heat and cook, stirring slowly with a whisk until the mixture just begins to bubble and thicken, about 8 minutes. Continue to cook, slowly stirring, for about 1 more minute. Remove pan from heat.

Pour 1/3 of the hot mixture into the egg yolks, stir vigorously to combine. Pour the egg yolk mixture back into the saucepan, whisking quickly, and return it to medium-low heat. Cook, stirring constantly, until the mixture is thick and bubbly, about 3 to 3 1/2 minutes.

Remove from the heat and pour the custard through the mesh strainer. Stir in the butter, softened gelatin, vanilla and rum extract into the strained custard and stir until blended and the butter is melted. Immediately cover the custard with plastic wrap directly on the surface to prevent a skin from forming. Poke a few vent holes in the plastic wrap with a sharp knife and set aside at room temperature until it cools to lukewarm about 10-15 minutes.

Slice 3 of the bananas into 1/4 inch slices, layer the slices on the crust, covering completely. Pour the warm custard over the banana slices, spreading to cover them evenly. Press a piece of plastic wrap directly on the surface of the filling and refrigerate the pie for 2-3 hours.

Topping:

About an hour before serving, combine the strawberries, raspberries and the sugar in a medium bowl and mash the mixture with a fork. Pour 1/2 cup of the cream on top. Whip ingredients using an electric mixer until the berries are mixed into the cream, about a minute. Add the remaining 1/2 cup cream and whip on medium speed until soft peaks form.

Peel the remaining banana and cut it into very thin slices, placing the slices over the chilled pie. Spread the berry whipped cream over the sliced bananas. Refrigerate until ready to serve.

I shared this at
Tea Party Tuesday
This Week's Cravings 
I'm Lovin' It Fridays 
Sweets This Week
Sweet Tooth Friday

Strawberry Pie

Just for the record, this pie is shiny and its really hard to take a picture of something this shiny. So if you are having a hard time seeing it very well, sorry, I tried really hard to get a good picture.

I bought a ton of strawberries and I have no idea why, so I decided to make a pie. I think you normally use whole strawberries hulled when you make a strawberry pie, but I decided because I had so many strawberries to quarter them so I could fit more. I have yet to master the pie crust so I  just bought one and this pie turned out delicious, it was such a good fresh treat!

Strawberry Pie

Recipe Adapted From: Allrecipes.com

1 Pie Crust, baked
6 cups Fresh Strawberries, quartered
1 cup Granulated Sugar
3 Tablespoons Cornstarch
1/2 cup Water

2 oz Chocolate, I used white

1. Melt chocolate. Using a pastry brush paint the chocolate on the pie crust and let cool until hardened (this prevents the crust form going soggy). Arrange 4 1/2 cups of strawberries in pie crust. Mash remaining strawberries and combine with the sugar in a medium saucepan. Place over medium heat and bring to a boil, stirring frequently.

2. In a small bowl, whisk cornstarch and water. Gradually stir the cornstarch mixture into the boiling strawberry mixture. Continue to boil stirring constantly for 2 to 3 minutes. Pour mixture over berries in pie crust. Chill for at least 3 hours before serving. Serve with whipped cream.

S'more Pie

I am starting to become a fan of the s'more. It seems like there really isn't anything more simple than the campfire treat. But in the winter when you have a hard time coming by a campfire, this is a great alternative. It is really rich and delicious.

S'more Pie

Recipe Source: TheNoshery.com

Crust
5 Tablespoons Butter, melted, plus additional for greasing
1 1/2 cups Graham Crackers
2 Tablespoons Sugar
1/8 teaspoon Salt

Chocolate Cream Filling
7 oz fine-quality Bittersweet Chocolate, finely chopped
1 cup Heavy Cream
1 large Egg, at room temperature for 30 minutes

Marshmallow Topping
1 teaspoon Unflavored Gelatin
1/2 cup Cold Water
3/4 cup Sugar
1/4 cup Corn Syrup
1/2 teaspoon Vanilla
Vegetable Oil for greasing

Graham Cracker Crust:

1. Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie plate.

2. Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.

 

Chocolate Cream Filling:
1. Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined, pour into graham cracker crumb crust.

2. Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

Marshmallow Topping:
1. Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.

2. Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes.

3. Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.

Brown topping:
1. Preheat broiler.

2. Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.

Chocolate Pudding Pie

I love chocolate, thats the reason I picked this pie. I always imagine a chocolate pie to be really sweet. This wasn't, it was rich and creamy and the sweetness of the whipped cream made it perfect.

Chocolate Pudding Pie

Recipe Source: handletheheat.com

For Pastry Dough:
2 1/2 cups Flour
1 Tbsp Sugar
1 tsp Salt
1 cup unsalted Butter, very cold

1 cup Water

For Filling:
1/4 cup Cornstarch
1/3 cup Sugar
3 Tbsps Unsweetened Cocoa Powder
1/4 tsp Salt
3 cups Whole Milk
4 oz Bittersweet Chocolate (not more than 60% cacao), finely chopped
1 tsp Pure Vanilla Extract
1 cup chilled Heavy Cream

4 Tbsp Powdered Sugar

Equipment:
pie weights or dried beans

 

Garnish:
Bittersweet Chocolate shavings

Make dough:

1. Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. 

2. In a large bowl whisk together 2 1/2 cups flour, 1 Tbsp of sugar and a tsp of salt. Dice one cup of very cold unsalted butter into 1/2-inch pieces. Get out your pastry blender.

3. Make your mix: Sprinkle the butter cubes over the flour and begin working them in with the pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly. When all of the butter pieces are the size of tiny peas stop. Yes, even if it looks uneven.

4. Glue it together: Start by drizzling 1/2 cup of the ice-cold water (but not the cubes) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together. You’ll probably need an additional 4 Tbsps of cold water to bring it together, but add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and get your hands in there. Gather the disparate damp clumps together into one mound, kneading them gently together.

5. Pack it up: Divide the dough in half, and place each half on a large piece of plastic wrap.  Let the dough chill in the fridge for two hours before rolling it out.

6. Do ahead: Dough will keep in the fridge for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.

Make pie shell:
1. Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with a fork, then chill shell 30 minutes.

2. While shell chills, preheat oven to 375°F with a baking sheet on middle rack.

3. Line shell with foil and fill with pie weights. Bake on baking sheet until pastry is set and edge is pale golden, about 25 minutes. Carefully remove weights and foil, then bake shell on baking sheet until pale golden all over, 15 to 20 minutes more. Cool shell.

Make filling:
1. Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-qt heavy saucepan, then gradually whisk in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, 2 minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.

2. Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least 2 hours.

3. Just before serving, beat cream with remaining 4 Tbsp powdered sugar until it just holds soft peaks. Spoon onto pie.

**Pie (without whipped cream) can be chilled up to 1 day.

Carmel Apple Pie

Thanksgiving is over, let the madness of Christmas begin. But before I start making yummy winter foods, I have some pie recipes that I made for Thanksgiving that I am going to share this week. These pies would also be a great addition to a Christmas party. Today's is a super yummy apple pie, the best part is the caramel, it adds a little extra sweetness.

Caramel Apple Pie

Recipe Source: thepioneerwoman.com/Cooking

1 whole Pie Crust
7 Cups peeled & sliced Granny Smith Apples
½ whole Lemon, juiced
½ cup Sugar
4 Tbsp Flour
¼ tsp Salt
½ cup Flour
12 Tbsp Butter
1 cup Brown Sugar
½ cup Quick Oats
¼ tsp Salt
½ jar Caramel Topping

1. In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. 

2. Crumb Topping - Cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.

2. Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake on a cookie sheet in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes.

3. Remove the pie from the oven and pour ½ jar of caramel topping over the top. Allow to cool slightly before serving.