40 minutes
Ingredients:-
1 pack (15oz) Lemon Oreo cookies, divided
3 tablespoons Butter, melted
1 cup Cream Cheese, softened
1 cup Milk
1 pack (3.4oz) Instant Lemon Pudding Mix
2 cups Whipped Topping
¼ cup Sugar
Directions:-
Pre-heat the oven to 350 degrees.
Place 22 Oreo cookies into a food processor and pulse about 5-6 times until you get Oreo crumbs.
Transfer Oreo crumbs onto a pie plate and add melted butter, spreading over the cookie crumbles.
Press the mixture into the bottom and up the sides of the pie plate to create the crust.
Pop pie crust into the oven to bake for 8-10 minutes. Let crust cool while you prepare the filling.
Set up an electric mixer and beat cream cheese and sugar together until all the sugar has completely melted and the mixture is lump-free.
Pour the milk in together with the pudding mix and continue to beat until creamy.
Fold in 1 cup of the whipped topping and spoon mixture into pre-baked pie crust, spreading evenly.
Pop pie into the fridge for 2 hours and serve with a garnish of the remaining Oreo cookies and the other cup of whipped topping.
Nutrition Information per Serving: Total calories 411g, protein 7g, total fat 27g, total carbohydrates 36g, cholesterol 58mg, sodium 710mg
Triple-Layer Lemon Pie
This is sunshine in a pie! The perfect pie to serve at your next summer party.
Serves 8
4 hours 5 minutes
Ingredients:-
1 Graham Cracker Pie Crust, blind baked
1 cup Cool Whip, divided
2 cups Milk
1 tablespoon Lemon Juice
2 packs (3.4oz) Jell-O Lemon Flavor Instant Pudding
Directions:-
Whisk together milk, lemon juice and the instant pudding mix with an electric mixer.
Spoon 1½ cups of the creamed mixture into the pre-baked pie crust.
Add the half portion of the Cool Whip into the rest of the creamed mixture and spread this over the first layer of pudding.
Spoon the rest of the Cool Whip over the second layer of filling, spreading evenly.
Pop pie into the fridge to chill for at least 4 hours before serving.
Nutrition Information per Serving: Total calories 208g, protein 3g, total fat 11g, total carbohydrates 24.7g, cholesterol 5mg, sodium 202mg
Creamy Lemon and Blueberry Pie
A creamy and rich pie that boosts all the wonderful flavors of zesty lemon paired with sweet blueberry. Simply heavenly!
Serves 8
20 minutes
Ingredients:-
1 Graham Cracker Pie Crust, blind baked
½ cup Lemon Juice
1 cup Blueberries
1 tablespoon All-Purpose Flour
1 tablespoon Lemon Zest
1 Egg Yolk
1 can (14oz) sweetened Condensed Milk
1/8 teaspoon Salt
Directions:-
Have the oven pre-heated to 350 degrees.
Whisk together milk, egg yolk, lemon zest, lemon juice and salt in a mixing bowl until smooth.
In a separate bowl, toss blueberries evenly with flour.
Fold coated blueberries into the lemon mixture and transfer onto the pre-baked pie crust.
Pop pie into the oven to bake for 10-12 minutes until the filling has set.
Let the pie cool at room temperature before placing into the fridge to chill
Nutrition Information per Serving: Total calories 332g, protein 5.9g, total fat 12.5g, total carbohydrates 50g, cholesterol 43mg, sodium 273mg
Lemon Tart
A gorgeous lemon tart that is as delicious as it looks elegant.
Serves 10
4 hours 20 minutes
Ingredients:-
1 Pie Crust, blind baked in a tart pan
¾ cup Sugar
½ cup Lemon Juice
½ cup unsalted Butter, cut into pieces
2 Eggs
2 Egg Yolks
1 tablespoon Lemon Zest
Directions:-
Combine eggs, sugar, and lemon zest and lemon juice in a heatproof bowl and place the bowl on top of a saucepan filled with simmering water. Cook until the mixture thickens, about 10-15 minutes, it should coat a wooden spatula.
Take the bowl off the heat and pour into another bowl through a sieve.
Stir in butter, about 2 pieces at a time, whisking after each addition to completely melt and combine into the mixture.
Let mixture cool at room temperature before pouring into the baked pie tart.
Pop tart into the fridge to chill for at least 4 hours before serving.
Nutrition Information per Serving: Total calories 282g, protein 2.9g, total fat 17g, total carbohydrates 31g, cholesterol 99mg, sodium 218mg
Lemon Buttermilk Pie
An old-fashioned classic, this beautiful lemon buttermilk pie is comfort dessert at its best, with its rich flavor and summery freshness.
Serves 10
4 hours 20 minutes
Ingredients:-
1 Pie Crust, blind baked
1½ cups Sugar
1 cup Buttermilk
½ cup unsalted Butter, melted
¼ cup All-Purpose Flour
Juice of 1 Lemon
Zest of 1 Lemon
3 Eggs
1 teaspoon Vanilla Extract
Directions:-
Have the oven pre-heated to 350 degrees.
Mix together sugar and flour in a mixing bowl.
Whisk buttermilk, melted butter, lemon zest, lemon juice, vanilla extract and eggs in a separate mixing bowl.
Pour the dry ingredients in with the wet ingredients and whisk until everything is well combined.
Pour mixture into pre-baked pie crust and pop into the oven to bake for 40-45 minutes.
Let pie cool for at least 45 minutes before serving.
Nutrition Information per Serving: Total calories 442g, protein 4.9g, total fat 20.9g, total carbohydrates 61.6g, cholesterol 93mg, sodium 308mg
PARTY PIE RECIPES
Mini Pumpkin Pies
Beautiful and delightful mini pumpkin pies are perfect to serve up for Thanksgiving or Christmas this upcoming holiday season!
Serves 8
1 hour 50 minutes
Ingredients:-
2 Pie Crusts
1 can (15oz) Pumpkin Puree
1 can (14oz) sweetened Condensed Milk
2 Eggs
1 tablespoon Pumpkin Pie Spice
Directions:-
Start by having oven pre-heated to 425 degrees.
Roll out the pie crust dough and cut out 5-inch circles, re-roll dough scraps and cut into circles, you should get about 12 dough circles.
Place dough circles into the holes of a muffin tin, crimping the sides. Set muffin tin aside.
Whisk pumpkin puree, pumpkin pie spice, eggs, condensed milk and salt in a mixing bowl.
Fill the prepared pie crust dough with the filling.
Pop mini pies into the over to bake for 15 minutes at 425 degrees followed by another 20-25 minutes of baking at a reduced temperature of 350 degrees.
Nutrition Information per Serving: Total calories 577g, protein 11.8g, total fat 28g, total carbohydrates 71g, cholesterol 77mg, sodium 434mg
Aussie Meat Pies
Enjoy these mini pots of goodness filled with flavorful beef. A fun twist on a classic Australian favorite.
Yields 12 Pies
1 hour
Ingredients:-
1 pack Short crust Pastry
1 pack Puff Pastry
1 pound ground Beef
5 strips Bacon
1 Onion, finely chopped
1 cup Beef Stock
3 tablespoons Worcestershire Sauce
1 tablespoon BBQ Sauce
1 tablespoon All-Purpose Flour
1 tablespoon Milk
1 Egg
1 teaspoon Curry Powder
1 teaspoon fresh Nutmeg, grated
Directions:-
Start by having oven pre-heated to 390 degrees.
In a medium skillet, heat up 2 tablespoons of olive oil and cook onions for about 5 minutes. Sprinkle some salt over the onions.
Throw in the bacon strips and cook until crispy.
Stir in ground beef and cook until it is no longer pink.
Add Worcestershire sauce, bbq sauce, curry powder, nutmeg, salt and pepper. Stir to combine everything well.
Pour in stock and let mixture simmer, cooking for another 5 minutes.
Stir in flour and combine well.
Let mixture cook for another 15-20 minutes/
Lightly grease a muffin tin.
Cut the shortcrust pastry into circles large enough to fit into the muffin tin holes. Place shortcrust circles into each muffin tin hole and poke a few holes at the bottom.
Fill the pastry circles with some dried beans and pop into the oven to bake for 10 minutes.
Spoon the filling mixture over the baked pastry circles in the muffin tin.
Cut puff pastry into circles slightly larger than the shortcrust pastry bottoms.
Place the puff pastry circles over the pie filling.
Beat egg and milk together to create an egg wash. Generously brush the tops of each mini pie with the egg wash.
Bake for 20 minutes
Nutrition Information per Serving: Total calories 401g, protein 18.6g, total fat 24g, total carbohydrates 26.7g, cholesterol 56mg, sodium 401mg
Mini Smores Pies
The children are going to love these fabulous and yummy mini Smores pies! They are great to whip up for the next birthday party.
Yields 20 mini pies
1 hour 50 minutes
Ingredients:-
1 Graham Cracker Pie Crust
1¼ cup Heavy Cream
1½ cups Dark Chocolate, chopped
1/3 cup Sugar
3 Eggs
2 Egg Yolks
4 tablespoons unsalted Butter, cut into cubes
20 Marshmallows
Directions:-
Start by having oven pre-heated to 350 degrees.
Press an adequate amount of pie crust dough into cupcake liners and press dough onto the bottom and slightly up the sides of the liners to create the crust for the mini pies.
Place the lined cupcake liners onto a baking sheet and pop into the oven to bake for 5-7 minutes. Let cool while you prepare the filling.
Reduce the heat of the oven to 275 degrees.
Beat together cream, butter and sugar in a microwave-safe bowl and pop into the microwave to heat for 20 seconds, giving the mixture a stir at the 10-second point.
Stir in chocolate and stir to completely melt the chocolate.
In a separate bowl, beat together egg and egg yolks. Pour about ½ cup of the chocolate mixture a little at a time into the egg mixture, stirring all the time.
Pour all the egg mixture into the chocolate mixture and combine well.
Fill the prepared mini pie crusts with the filling and bake for 16 minutes.
Pre-heat the broiler.
Top each mini pie with a marshmallow and place under the broiler to let the marshmallow melt.
Serve mini pies warm.
Nutrition Information per Serving: Total calories 200g, protein 2.7g, total fat 12.9g, total carbohydrates 18.9g, cholesterol 55mg, sodium 107mg
Apricot Cookie Pies
These delightful sugared apricot cookie pies are a delicious fusion between a cookie and pie to give you a wonderfully summery treat that is great when enjoyed with a tall glass of iced tea.
Yields 28 cookie pies
1 hour 50 minutes
Ingredients:-
2¼ cups All-Purpose Flour
½ teaspoon Salt
½ teaspoon Baking Powder
1 cup unsalted Butter, softened
1 cup Sugar
Zest of 1 Lemon
1 Egg
½ cup Apricot Preserves
¼ cup Turbinado Sugar
2 teaspoons Vanilla Extract
Directions:-
Mix together flour, salt and baking powder in a mixing bowl. Set aside.
Set up an electric mixer and start by beating the butter for about 45 seconds.
Add sugar and lemon zest and beat for another 2 minutes.
Stir in egg and vanilla extract, mix until all ingredients are well combined.
Fold the dry ingredients into the creamed ingredients and give it 3-4 stirs to incorporate.
Pop mixture into the fridge to chill for at least 30 minutes.
Have the oven pre-heated to 350 degrees and line 2 baking sheets with parchment.
Spoon 1 tablespoon full of dough mixture and roll into balls before flattening to make discs. Form discs with all the mixture and place dough discs onto the lines baking sheet.
Place 1 teaspoon worth of apricot preserves onto the middle of each disc and then top with another dough disc, sealing at the sides with a fork. Cut 4-5 slits over the top of the crust.
Sprinkle the mini cookie pies with the turbinado sugar and pop into the oven to bake for 13 minutes.
Nutrition Information per Serving: Total calories 287g, protein 2.7g, total fat 13.7g, total carbohydrates 39.7g, cholesterol 47mg, sodium 185mg
Whisky Apple Pies
Amaze your guests at your next Poker night with these boozy and absolutely delectable whisky apple hand pies!
Serves 8
50 minutes
Ingredients:-
2 Pie Crusts
8 Granny Smith Apples, diced
½ cup Sugar
½ cup Brown Sugar
½ cup Applesauce
½ cup Whisky
6 tablespoons Butter
2 tablespoons All-Purpose Flour
1 teaspoon Salt
½ teaspoon ground Cinnamon
¼ teaspoon fresh Nutmeg, grated
Directions:-
Start by having oven pre-heated to 350 degrees.
Heat up apples, sugar, brown sugar, applesauce, nutmeg, cinnamon and salt in a large pot. Let mixture cook for 15 minutes to soften the apples.
Drizzle flour in to thicken the sauce, cooking for another 1 minute.
Pour whisky into the mixture and cook for an additional 1 minute.
Take the mixture off the heat and pour into a bowl. Let mixture cool for about 15 minutes.
Roll out pie crust dough and cut out 8 x 4-inch circles with a cutter.
Place ½ cup each of filling into 4 of the dough circles and top each with another dough circle. Press the edges to seal.
Brush the pies generously with egg wash and place onto a lined baking sheet.
Pop into the oven to bake for 25-30 minutes.
Nutrition Information per Serving: Total calories 536g, protein 6.7g, total fat 24.6g, total carbohydrates 71g, cholesterol 23mg, sodium 601mg
Mini Taco Hand Pies
An amazing delicious addition to your next picnic, these kid-friendly taco hand pies are great when served with guacamole and salsa dips.
Yields 25
40 minutes
Ingredients:-
2 Pie Crusts
¾ pound ground Beef
1/2 cup Black Beans
¼ cup Cheddar, shredded
¾ teaspoon Chili Powder
¾ teaspoon Paprika
¾ teaspoon Onion Powder
¾ teaspoon Garlic Powder
34 teaspoon Cumin
½ teaspoon Salt
1 Egg + ½ teaspoon Water, mixed together
Directions:-
Start by having oven pre-heated to 425 degrees.
Heat up 1 tablespoon olive oil in a skillet over medium heat and cook beef until it is no longer pink.
Add all the seasonings and salt, stir to coat the ground beef well in the spices, cooking for 10 minutes.
Add black beans and take th
e skillet off the heat. Let mixture cool.
Roll out pie crust dough and cut out 3-inch circles, re-rolling dough scraps and cutting out more dough circles. You should have 40 circles.
Fill each of the 20 dough circles with 1 tablespoon of the cooled meat filling and place a handful of cheddar cheese over the filling before covering with another dough circle.
Seal by pressing down the edges of the crust with a fork.
Brush the mini pies generously with egg wash and pop pies into the oven to bake for 13-15 minutes.
Nutrition Information per Serving: Total calories 320g, protein 16.8g, total fat 16.6g, total carbohydrates 26.9g, cholesterol 31mg, sodium 366mg
Mini Blueberries Pies
These beautiful blueberries pies can be customized to be made in any shape that you like and is so easy to make with only 4 ingredients!
Serves 10
35 minutes
Ingredients:-
2 Pie Crusts
1 jar (14oz) Blueberry Jam
1 Egg + 2 tablespoons Water, mixed together
½ cup Icing Sugar
2 tablespoons Milk
Directions:-
Start by having oven pre-heated to 350 degrees.
Roll out pie crust dough and cut out 20 dough shapes with a cutter of your choice.
Place 10 of the dough shapes onto a lined baking sheet and place a tablespoon of blueberry jam into the center.
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