Monday, January 23, 2012

Coconut Custard Pie

Submitted by Julie Ingermanson

1 1/2 c. milk
1 c. sugar
3/4 c. shredded coconut
2 eggs, beaten
3 Tbsp. all-purpose flour
1 Tbsp. butter or margarine, melted
1/4 tsp. vanilla extract
1 (9 inch) unbaked pastry shell

In a large bowl, place milk, sugar, coconut, eggs, flour, butter and vanilla; stir until combined. Pour into pie shell. Bake at 350 degrees F for 50 minutes or until a knife inserted near the center comes out clean. Cool to room temperature. Refrigerate leftovers.

Saturday, January 21, 2012

Chocolate Mixed Berry Tart

Submitted by Lili Barbosa

1 pkg. cracker cookies (international aisle)
7 Tbsp. butter
1/2 Tbsp. cold water
1 3/4 milk chocolate bars (large Hersheys)
1 3/4 dark chocolate bars (large Hersheys)
1 medium size heavy whipping cream (300 ml)
1 Tbsp. sugar

1. Mix berries with 1/2 cup sugar and heat on stove to make jam topping.

2. Blend cookies in blender then put in pie pan (with removable sides). Pour melted butter and water in and mix until crumbs are saturated. Press on sides of pan, then bottom. Put in oven for approximately 10 minutes.

3. Wash, cut and dry strawberries. Only cut green stem off strawberries (to keep juices inside). Fill bottom of pan with whole strawberries (top down).

4. Melt 1 3/4 milk chocolate & dark chocolate (large bars) in microwave.

5. Blend 300 ml whipping cream in blender.---10 pulses then add 1 Tbsp. sugar and blend about 30 seconds (til peaks form). Then mix with chocolate and pour in pan over strawberries. Let set in fridge 3 hours or freeze approximately 30 minutes.

6. Top with berry jam and fresh berries.

Friday, January 20, 2012

Chicken Pot Pie

Submitted by Danica Nelson
Recipe from

1 double pie crust
3 chicken breasts
5 red potatoes
2 cans cream of chicken soup
1 bag frozen peas and carrots - thawed
1 sweet onion - diced

1. Heat oven to 450.
2. Heat two large pans of water - these are for the chicken and potatoes...I usually add some chicken bullion to the water for taste - and we could all use a little more sodium right?
3. Trim fat from chicken and dice the potatoes, then add to the boiling water, separately of course.
4. Cook the bottom of the pie crust first, in the oven. Just follow the directions on the back of the pie crust box for a "one crust pie" - I cook mine for 9 minutes. Make sure you set the timer. After cooking, turn the oven down to 400 to cook the pie...this isn't a one crust pie of course but I do not like having a soggy pie bottom. You'll add the top crust later.
5. Saute the onion in butter until it is translucent and tender - it can even be a little golden...if you do not like onions than dice them large enough you can pick them out or small enough you can swallow them whole, but do not leave them out entirely. They add wonderful flavor.
6. When the chicken is done shred it into bite size pieces.
7. The potatoes are done when they break apart by being stabbed with a fork - strain them.
8. Combine the shredded chicken, potatoes, peas and carrots, onions and the 2 cans of cream of chicken soup in a large bowl.
9. Pour the glorious mixture into the already-cooked pie crust.
10. Now add the top crust and trim to fit the pie plate.
11. Whisk the egg in a small bowl and baste over the top crust.
12. Make four slits in the top of the pie with a knife to provide steam release while the pie is baking.
13. Bake for 40 minutes and then let the pie cool for a few minutes on top of the stove.
14. Serve!

Danica's Notes:
I microwave 4 or 5 smallish potatoes for 10 minutes rather than boil them.  And if I'm in a hurry I use canned chicken instead of boiling/shredding chicken.  I also often add a can of corn to the veggie mix, and I only use one can of cream of chicken soup.  Don't skip the egg step - it really makes a difference in the appearance and, more importantly, the taste!

Wednesday, January 18, 2012

Terry's Favorite Easy Chicken Pie

Submitted by Amy White

2 (9 inch) pie shell
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese, softened
1/2 (16 ounce) package frozen mixed vegetables, thawed
3 c. cooked, diced chicken meat

Preheat oven to 425 degrees F (220 degrees C). In a large mixing bowl combine soup and softened cream cheese. Mix until thoroughly blended. Stir in vegetables and chicken. Pour chicken mixture into pastry-lined pie pan. Cover with top crust. Seal and cut steam vents in top. Cover edges of crust with aluminum foil to prevent over-browning.

Bake in preheated oven for 35 to 40 minutes. Remove foil halfway through baking to allow edges of crust to brown. Check often late in cooking time to ensure crust is not burning.

Chocolate Chess Pie

Submitted by Melissa Maxwell

1/2 c. butter
1 1/2 (1 oz.) squares unsweetened baking chocolate, chopped
1 c. brown sugar, packed
1/2 c. sugar
2 eggs, beaten
1 Tbsp. milk
1 tsp. all-purpose flour
1 tsp. vanilla extract
9 in. pie crust
Whipped cream

Melt butter and chocolate together in the microwave. Set aside. Combine remaining ingredients (except whipped cream). Gradually add chocolate mixture. Pour into pie shell. Bake at 325 degrees for 40-45 minutes. Let cool.

*Note: It can be hard to tell when this is done. When you take it out of the oven, it will be puffed up, but as it cools, it will collapse and solidify. Let it cool for at least a half hour.

Sunday, January 15, 2012

Chocolate-Covered Pretzel Pie

Submitted by Mandi Cooper

4 oz. (3 c.) broken pretzel sticks
3/4 c. light brown sugar
1/2 c. butter, melted
1/4 c. cornstarch
3 Tbsp. unsweetened cocoa
Pinch of salt
2 1/2 c. whole milk
4 egg yolks
3 oz. bittersweet chocolate, chopped
1 tsp. vanilla extract
1/3 c. heavy cream
3 Tbsp. powdered sugar

1. Heat oven to 350 F. In a food processor combine pretzels, 1/4 c. brown sugar and butter; blend until mixture resembles fine crumbs. Press mixture firmly into bottom and sides of a 9-inch pie pan. Bake crust until fragrant and just turning golden, 10 - 15 minutes. Cool.

2. In a medium saucepan whick together 1/2 c. brown sugar, cornstarch, cocoa, salt, and milk. Place over medium heat and stir until sugar is just dissolved, about 2 minutes. Whisk in egg yolks. Cook, stirring constantly, until custard thickens and just boils, about 5 minutes. Remove from heat and stir in chocolate and vanilla. Place pan in a bowl of ice water and stir occasionally until custard cools.

3. Pour custard into cooled crust and press plastic wrap directly onto surface. Chill until firm, 4 hours or up to a day.

4. Whip cream and powdered sugar until soft peaks form. Spread over pie and garnish with extra pretzels and chocolate shavings.

White Chocolate Hazelnut Pie

Submitted by Laura Lopez

Graham Crust:

1 1/2 c. finely ground graham cracker crumbs
1/4 c. white sugar
6 Tbsp. butter, melted
1/2 tsp. ground cinnamon

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool.

Pie Filling:

1 1/4 c. cold milk
2 Tbsp. hazelnut cocoa mix
2 pkg. (4 serving size) white chocolate instant pudding
1 tub (8 oz.) frozen whipped topping, thawed

Mix milk, hazelnut and pudding with 1/2 whipped cream with whisk for 1 minute. Pour into cooled crust, top with rest of whipped cream. Serve or refrigerate.