Pumpkin and apple pie not your thing? Ever thought about turning your favorite desserts like chocolate chip cookies and cream puffs into pies? Read on.
Chocolate Chip Cookie Pie
by The Girl Who Ate Everything
- 1 unbaked 9-inch deep dish pie pastry
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup butter, softened
- 1 cup Nestle semi-sweet chocolate chips
- 1 cup chopped pecans or walnuts
1. Preheat oven to 325 degrees F.
2. Beat eggs in large mixer bowl on high speed until foamy and pale in color. Beat in flour, granulated sugar, and brown sugar. Beat in butter until combined.
3. Stir in morsels and nuts. Spoon into pie shell. The mixture will be thick.
4. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. You may want to make a foil tent over the pie towards the end so the crust doesn’t brown too much. Cool on wire rack. Serve warm with ice cream or whipped cream
Cream Puff Pie
- 1/2 cup water
- 1/4 cup butter
- 1/8 tsp salt
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 cup heavy cream
- 1 cup milk (preferably whole or 2%)
- 1 (5.1 oz) package instant vanilla or white chocolate pudding mix
- 3/4 cup heavy cream
- 3 Tbsp granulated sugar
For Serving (optional):
- Fresh basil or cilantro
- Lemon juice
- Brown rice (method), Coconut Quinoa, or Cauliflower Rice
To prepare puff pastry pie shell:
1. Preheat oven to 400 degrees. Generously butter a 9 inch pie dish, set aside. In a medium saucepan over medium-high heat, bring water, butter and salt to a boil. Once mixture reaches a boil, reduce heat to low and stir in flour. Cook, stirring constantly, until mixture comes together forming a ball and pulls away from the sides of the pan.
2. Remove from heat and while stirring, add in eggs one at a time mixing until well combine after each addition. Using buttered hands, spread mixture into an even layer over the bottom and halfway up the sides of the pie dish. Bake in preheated oven for 35 minutes until golden brown. Cool pie shell completely.
3. Meanwhile (you can do this while the pie shell bakes), prepare chocolate sauce by combining semi-sweet chocolate chips and 1/2 cup heavy cream in a microwave safe bowl. Microwave chocolate mixture on 50% power in 30 second intervals, stirring after each interval until melted and smooth.
4. Cool completely (it needs to be cool or it will melt the whipped cream, you can chill it in the fridge while the pie shell bakes and cools, then reheat it slightly in the microwave on HIGH power in 5 second intervals, stirring after each interval until desired consistency is reached).
To prepare cheaters pastry cream:
1. In a large mixing bowl, whisk together 1 cup heavy cream, milk and pudding mix, for about 3 minutes until mixture has thickened. Spread pastry cream into an even layer over cooled puff pastry pie shell (note that it’s pretty much inevitable that you’re going to have some bubbles in the pie shell, you can try and flatten them a bit before spreading in the filling).
To prepare sweetened whipped cream:
1. In a large mixing bowl, using an electric hand mixer, whip 3/4 cup heavy cream until soft peaks form. Add in granulated sugar and whip until stiff peaks form. Spread sweetened whipped cream evenly over pastry cream layer.
2. Cut pie into slices and drizzle each slice with cooled chocolate sauce. Serve immediately. Note: this pie is best served the day prepared. Also note, the sweetened whipped cream will begin to separate after about 3 hours so plan accordingly. Store in refrigerator in an airtight container.
- 10 ” unbaked pie shell
- 12 oz. bag fresh cranberries, if frozen, thaw and pat dry
- 1 1/2 c. sugar
- 3 eggs beaten
- 1 c. heavy whipping cream
- 1/4 c. flour
- ½ tsp. salt
- 1 Tbsp. orange zest
- 1 tsp. vanilla extract
- Preheat oven to 400°,
- Place cranberries in the unbaked pie shell.
- In a separate bowl, whisk the remaining ingredients together and pour over the cranberries.
- Bake for 10 minutes at 400°.
- Reduce the heat to 350° and cover crust with pie crust shield or tin foil. Bake for an additional 40-45 minutes until the custard is set.
- Let cool completely before serving. Store refrigerated.
- Homemade or store bought pie crust
- Cream cheese
- Brown sugar
- Eggs – you’ll need 2 whole large eggs + 1 egg yolk
- Heavy cream
- Ground nutmeg
- Powdered sugar – for dusting
- Whipped cream – for serving
1. Preheat the oven to 350 degrees F. Roll and fit a pie crust into a standard 9 inch pie dish. Crimp the edges and place the pie crust in the refrigerator.
2. Place the cream cheese and brown sugar in the bowl of an electric mixer. Beat on high until light and fluffy, about 3-5 minutes. Scrape the bowl with a spatula, then beat in the eggs. Scrape the bowl again, then set the mixer on low and mix in cream, flour, cinnamon, vanilla, salt and nutmeg until very smooth.
3. Pour the cinnamon filling into the prepared pie pan. Bake for 35 minutes, until the center seems set when jiggled, but not totally firm. Bake another 5 minutes if needed. Cool completely. Cover and chill.
4. Take out of the refrigerator 1 hour before serving. Dust the top of the pie with powdered sugar. Cut and serve with whipped cream if desired.
- 4 oz cream cheese
- 3/4 cup confectioners’ sugar
- 1/2 cup peanut butter
- 1/2 cup milk
- 8 oz frozen whipped topping, thawed
- 1 (9-inch) prepared graham cracker crusts
- Chopped Peanut Butter Cups
- Oreo Cookie Crumbs
- Graham Cracker Crumbs
- Chocolate Curls
- Peanut Butter Chips
- Melted Peanut Butter
- Fudge Sauce
- Chocolate Chips
- Chocolate Sauce
- Caramel Sauce
- Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
- Spoon into two 9 inch graham cracker pie shells. Cover and freeze until firm. Takes about 2 hours and 30 minutes to set.
- Remove from freezer and allow pie to soften for 10 minutes.
- Slice and Enjoy!