Funfetti Cake Batter Pie

** Recipe from Gingerbread Bagels **

Crust:
* 1/2 pkg. Golden Oreos or 2 c. graham cracker crumbs (about 11 graham cracker sheets)
* 1 Tbl. sugar
* 1/4 c. unsalted butter, melted
Pudding:
* 3 c. whole milk
* 4 egg yolks, at room temperature
* 1/4 c. cornstarch
* 1/3 c. sugar
* 3/4 tsp. kosher salt
* 1 1/2 Tbl. unsalted butter, diced and at room temperature
* 1 1/2 tsp. vanilla extract
* 6 Tbl. Funfetti Cake Mix
Whipped Cream:
* 1/2 c. heavy whipping cream
* 1 Tbl. sugar
* Rainbow Sprinkles

For crust:  Heat oven to 350.  In a large food processor, grind up Oreos into fine crumbs. You should have 2 c. of cookie crumbs. Put crumbs in a large mixing bowl & add sugar. Mix ingredients together. Then add melted butter & mix to coat crumbs.  Put crumb mixture into a 9" pie plate. Press into sides & bottom of pie plate. Bake 8 minutes.  Cool crust completely on a cooling rack before filling with pudding.
For Funfetti Cake Batter Pudding:  Pour milk into a large saucepan. Heat over medium until almost simmering. Make sure to watch milk so it doesn’t overflow while you work on the next step.
In a large mixing bowl with the paddle attachment (a handheld mixer works too), mix together egg yolks, cornstarch, sugar & kosher salt for 4 min. on medium speed. Mixture should be thick.  On low speed, carefully pour the milk into the mixing bowl.  Continue to mix until milk is combined with the other ingredients.  Pour mixture back into large saucepan & heat over med-low, whisking constantly. Pudding should take 7-10 min. to thicken.  Once thickened, remove pan from heat. Add in butter & vanilla. Whisk.  Put a sieve over a large bowl. Pour pudding mixture into sieve and using a spoon or spatula, press the pudding through the sieve. This will help eliminate any lumps in the pudding.  Then whisk in cake batter mix. Make sure to whisk ingredients really well.  Pour pudding into cooled pie crust. Evenly spread it out with a spatula.  Cover pie with plastic wrap. Be sure to press the plastic wrap against the pudding. (So a film doesn’t form on the pudding.)
Chill pie in refrigerator for 6 hrs.
To make the whipped cream:  Pour heavy whipping cream in a large mixing bowl with whisk attachment. (a handheld mixer works fine) Turn mixture on high, and while it’s mixing, slowly add in sugar. Mix until stiff peaks form.  Once pie is done chilling, top with whipped cream & sprinkles.

Apple Pie (in the apple)

** Recipe from Testado, Provado e Aprovado! **

SWEET PIE DOUGH:

* 1/2 c. all purpose flour

* 1/2 c. whole wheat flour

* 1/2 c. corn starch

* 100g butter, cold

* 1 egg

* 1/4 tsp. salt

* 1/4 tsp. baking powder

Put all ingredients in food processor and mix only until it forms a ball. If necessary, add a few drops of cold water. Don't over mix. If you want do do it manually, mix the dry ingredients in a bowl. Add the butter and rub the mixture with your hands until you have a crumbled texture. Add the egg and  mix until it comes together into a ball. If necessary, add a few drops of water. Do not over mix.  Makes enough "tops" for about 8 apples.

 

For EACH apple, you need:

* 1 Tbl. sugar

* 1/2 Tbl. all purpose flour

* 1/4 tsp. powdered cinnamon 

To make "apple pies" - 

Start with the pie dough.   Roll dough between two plastic sheets using chopsticks as guides for an even thickness. Put sheet of dough on a cutting board and place in the fridge while working with the apples.  Wash apples and cut off a "lid" from each one. With the help of a small sharp knife and a small spoon, hollow the apples forming bowls and set the chopped pulp aside. To avoid the apples from getting dark, add a few drops of lemon juice.  Next, peel & dice the lids.  Mix sugar, flour & cinnamon, and sprinkle over the reserved apple pulp. Toss with a spoon and fill the apple bowls.  Remove the dough from the fridge and cut flowers (or desired shape) with a cookie cutter.  Using a straw, poke a few holes in center of flower, to release vapor while baking. 

Carefully place a flower over each apple. Don't try to mold the dough, it will be firm and will break. The heat of the oven will help it form.  Bake at 370°F in a baking pan lined with parchment paper until they are tender and the dough is lightly golden.  Serve warm or cool, lightly sprinkled with powdered sugar.

Caramel Apple Cheesecake Pie

** Recipe from Annie's Eats **

For the crust:
* 1½ c. graham cracker crumbs
* 3 Tbl. sugar
* ½ tsp. cinnamon
* 5 1/3 Tbl. unsalted butter, melted
* ½-¾ c. caramel
* 1 c. chopped pecans
For the apple filling:
* 5 Tbl. unsalted butter
* ½ c. light brown sugar, packed
* ¼ tsp. salt
* 1 tsp. cinnamon
* 5-6 Granny Smith apples, peeled, cored and thinly sliced
For the cheesecake:
* 8 oz. cream cheese
* ¼ c. sugar
* 1 tsp. vanilla extract
* 1 large egg
* 1 tbsp. freshly squeezed lemon juice
For the topping:
* ¾ c. heavy cream
* 3-4 Tbl. confectioners’ sugar
* ¼-½ c. caramel
* chopped pecans
For crust: preheat the oven to 375. Line the bottom of a 9" rd. springform pan with parchment paper. In a medium mixing bowl, combine the graham crumbs, sugar, cinnamon & melted butter. Toss with a fork until all crumbs are moistened and the ingredients are evenly mixed. Transfer mixture to the prepared pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 min, until golden in color. Let cool for about 10 min. Pour a layer of caramel into the bottom of the crust & sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling.
For apple filling: melt the butter in a large skillet over med heat. Mix in the brown sugar, salt & cinnamon and cook for 1 min, until bubbling. Mix in apple slices & toss well to coat. Cook over med to medium-high heat until tender and most of the liquid has been reduced, about 15-20 min. Let cool for a few min and pour into the prepared pie shell. Set aside.
For cheesecake layer: Reduce oven to 350. Combine cream cheese & sugar in the bowl of an electric mixer and beat on med speed until smooth, about 1 min. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 min. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust. Bake until a knife inserted in the center comes out clean, about 30 min. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hrs.
To serve, carefully remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form (being careful not to over-beat.) Spread gently over the top of the chilled cheesecake layer. Top with dollops of caramel sauce and swirl with a knife to create a marbled effect. Sprinkle with a handful of chopped pecans if desired. Slice with a long, thin knife to serve.

Turtle Pumpkin Pie

** Recipe from Kraft **

* 1/4 c. plus 2 Tbl. caramel ice cream topping, divided

* 1 graham pie crust (6 oz.)

* 1/2 c. plus 2 Tbl. chopped pecans, divided

* 2 pkg. (3.4 oz. ea.) vanilla instant pudding

* 1 c. cold milk

* 1 c. canned pumpkin

* 1 tsp. ground cinnamon

* 1/2 tsp. ground nutmeg

* 1 tub (8 oz.) whipped topping, thawed, divided

Pour 1/4 c. caramel topping into crust; sprinkle with 1/2 c. nuts. Beat next 5 ingredients in lg. bowl with whisk until well blended. Stir in 1-1/2 c. whipped topping; spoon into crust. Refrigerate 1 hr. Top with remaining whipped topping, caramel topping and nuts just before serving. Store in fridge.

Asphalt Pie

**Recipe from Sisters Stuff **

* Oreos

* 1/3 c. melted butter

* 1/2 gallon chocolate chip mint ice cream

* whipped cream

* carmel topping

* hot fudge topping

Spray bottom of 9 x13" pan with non-stick spray. Set out ice cream to soften while you are making the crust. For crust: Mix butter with 3/4 package of crushed Oreos and spread on bottom of pan. Place in freezer & allow to set. Spread ice cream on top of Oreo layer; freeze. Add caramel on top of ice cream; freeze. Add whipped cream to top of caramel layer; freeze. Drizzle top with carmel and hot fudge; freeze or serve immediately.

Butterscotch Pecan Perfection Pie

**Recipe from Nestle**

* 1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
* 1 2/3 c. (11-oz. pkg.) Butterscotch Flavored Morsels, divided
* 3/4 c. light corn syrup
* 3 large eggs, at room temperature
* 1 Tbl. all-purpose flour
* 1/4 tsp. salt
* 1 1/2 c. pecan halves, coarsely chopped
* 1 1/2 c. whipped cream (optional)

Heat oven to 350º. Melt 1 1/3 c. morsels in medium, uncovered microwave-safe bowl on med-high (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10-15-second intervals, stirring just until morsels are melted. ADD corn syrup, eggs, flour and salt to melted morsels. Beat on medium until smooth. Stir in pecans. Pour pecan mixture into pie shell. BAKE for 40 to 45 minutes or until knife inserted into center comes out with little bits of filling attached. If browning too quickly, cover with foil. Cool on wire rack for 2 hours. Refrigerate 1 hour or until serving time.

TO GARNISH AND SERVE: Line baking sheet with wax paper. Place remaining morsels in heavy-duty plastic bag. Microwave on med-high (70%) power for 30-45 seconds; knead. Microwave at 10-15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle 10 circular designs about 2 inches high and wide onto prepared baking sheet. Refrigerate for 5 to 10 minutes or until firm. Place 10 dollops of whipped cream around edge of pie. Remove drizzle designs from refrigerator. With tip of knife, gently remove designs from wax paper and insert, standing up, into dollops. Serve immediately. NOTES*If using frozen pie shell, use deep-dish style. Do not thaw. Bake on baking sheet. TIPS:• 1/3 c. Semi-Sweet Chocolate Morsels can also be melted and made into drizzle designs instead of the Butterscotch Flavored Morsels.•Two shallow (2-cup volume) pie shells can be substituted for the one deep-dish pie shell. Follow directions above and bake for 30-35 minutes.

Pumpkin-Ginger Pie With Golden Marshmallow Topping

Crust:
* 1 refrigerated pie crust (from 15-oz box), softened as directed on box

Streusel:
* 1/2 c. crushed gingersnap cookies (9 cookies)
* 1/4 c. chopped pecans
* 2 Tbl. packed light brown sugar
* 2 Tbl. all-purpose flour
* 2 Tbl. butter or margarine, softened

Filling:
* 1 can (15 oz) pumpkin (not pumpkin pie mix)
* 1 c. evaporated milk
* 1/2 c packed light brown sugar
* 2 tsp. grated fresh gingerroot
* 1 tsp. pumpkin pie spice
* 1/4 tsp. salt
* 2 eggs, slightly beaten

Topping
* 2 - 2 1/2 c. miniature marshmallows

Heat oven to 425°F. Place cookie sheet on middle oven rack. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, mix streusel ingredients. Sprinkle streusel in crust-lined pie plate. In large bowl, mix filling ingredients. Pour into pie crust on top of streusel. Place pie plate on cookie sheet in oven. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 35 to 45 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 3 hours. Just before serving, set oven control to broil. Spread marshmallows evenly over top of pie, completely covering filling. Broil pie with top about 5 inches from heat about 30 seconds, watching carefully, until marshmallows are lightly browned. Marshmallows will brown quickly. Cover and refrigerate any remaining pie.

Easy Key Lime Pie

*This recipe makes TWO pies!!*

* 2 graham cracker pie crusts
* 1 - 14 oz. can sweetened condensed milk
* 1 - 6 oz. can of frozen limeade concentrate
* 1 - 12 oz. tub of Cool Whip (I could only find 8 oz. tubs, so I used 1 1/2)
* Few drops of green food coloring

Mix all ingredients together. Stir until well mixed. Pour evenly into pie crusts & chill. (Filling will become firmer as it chills.)