BUTTERSCOTCH CREAM PIE

Picky-Picky husband has declared this pie his all time favorite. I like it because of the sweet and flaky crust, the true butterscotch flavor and the stabilized whipped cream topping (I guess it is my favorite too).

BLUE RIBBON SWEET AND FLAKY PIE CRUST  (three 10" crusts)

4 cups all purpose flour
1¾ cups butter flavored Crisco
3 tablespoons granulated sugar
1 teaspoon salt
1 egg  lightly beaten
1/2 cup cold water

Cut the butter flavored Crisco into the flour (I have never made this with butter, so I can't comment on that). When the Crisco is about the size of a small pea, add the rest of the ingredients and mix with your hands until it comes together in a ball. Cover and let sit on the counter for about 15 minutes before you roll it out.

Roll one third of the pie dough out and fit it into a 9" pie plate. Cut off excess and crimp the top edge. Prick the bottom of the pie dough with a fork (see note). Bake in pre-heated 425°F oven for 15-18 minutes or until golden.  Remove from oven and let cool.

BUTTERSCOTCH FILLING  (fills one 10" pie)

1½ cups brown sugar (I use dark brown)
1/4 cup + 1½ teaspoons cornstarch
5 egg YOLKS only
3/4 teaspoon salt
3 cups milk (I use 2%)
3 tablespoons butter
1½ teaspoons vanilla extract
3/4 teaspoons rum extract

In a saucepan that has a heavy bottom, mix the brown sugar and cornstarch FIRST. Next add the egg yolks, salt, and milk.  Whisk until smooth and run a spatula around the edges of the pan to make sure you get everything out of the corners.

Cook, stirring constantly with a whisk, until the mixture is thick and bubbly (once it starts to thicken, it will thicken quickly). When it's nice and thick, remove from heat and add butter and extracts and mix well. If you don't have rum extract, just use all vanilla.

Pour into baked pie shell and place plastic wrap directly on the surface of the hot pudding.  Chill for several hours or overnight before cutting.

STABILIZED WHIPPED CREAM TOPPING

2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
4 teaspoons cold water

In a small cup, mix the unflavored gelatin powder and cold water until dissolved. Let this sit on the counter until it turns fairly solid.  After it turns fairly solid (takes a couple minutes) reheat the mixture until it turns back to a liquid. I do this in my microwave and it takes 2 or 3 seconds ONLY...don't let it get hot!!  Set it aside to cool off a little, you don't want it hot, but don't let it cool so much that it gets thick again.

Next Whip the heavy whipping cream, powdered sugar and vanilla until you get very soft peaks. With the mixer still running, dribble in the softened gelatin and continue whipping until you get stiff peaks (this happens pretty quickly). 

Spread on top of the pie. I top mine with toasted sliced almonds.

NOTE: Make sure you use a fork to poke holes in the bottom of the crust before you bake it, this is called "docking" and it will help your crust bake flat. I usually just press the tines of the fork through the raw crust about an inch apart all over the pie bottom.

NOTE: I've always made this pie crust with butter flavored Crisco. I have no idea how it would turn out using butter.

PEANUT BUTTER CLOUD PIE

If you like peanut butter, this pie is a little taste of heaven on earth. It is super easy to make (even easier if you use a ready made Oreo crust). It is the perfect ending to any meal; it is not heavy at all and it is absolutely delicious frozen.

CHOCOLATE GRAHAM CRUST
1¼ cups chocolate graham cracker crumbs
¼ cup granulated sugar
¼ cup melted butter
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Mix ingredients and press into a 9" pie plate. Bake at 375 for 10 minutes then cool completely before filling.
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FILLING
8 ounces cream cheese (room temperature)
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1½ cups heavy whipping cream
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Beat the cream cheese and powdered sugar until well mixed; add the peanut butter and vanilla and beat on high until very well mixed and light in color.
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In a large bowl, beat the whipping cream until stiff peaks form. Gently spoon the peanut butter mixture into the whipped cream and gently fold the two together until well combined.
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Pour into baked and cooled pie shell. Chill for several hours or speed chill in the freezer for about 3 hours.

NOTE: Make sure your cream cheese is at room temperature for this recipe. If you don't have room temperature cream cheese, you can put it in the microwave for 10-13 seconds (take the wrapper off first).

NOTE: Everyone I have ever served this to has raved about it. I hope you give it a try. I think next time I make it for a potluck, I'm going to double (or triple) the recipe and make it in a big sheet pie.

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NOTE: I like to serve this after it has been in the freezer for 3 hours. If you leave it in the freezer overnight, take it out about 15 minutes before serving.

PINEAPPLE SQUARES - THE PERFECT POTLUCK DESSERT

The great cooks over at Mennonite Girls Can Cook posted this recipe a few days ago. Their original recipe was for a 9" x 13" pan (I made a pie). It was a little soft for a pie, so next time I'm definitely making the 9"x13", but man-o-man is it delicious!!! It is super simple to throw together and it keeps beautifully in the fridge for 3 or 4 days. If you have a potluck, family gathering, or company coming this weekend, I hope you give this recipe a try; it will be a big hit with everyone from the little guys to Grandpa!! CRUST
2½ cups graham cracker crumbs (see note)
½ cup melted butter
(I added ¼ cup of white sugar)
Mix and press into a 9" x 13" baking dish and bake at 350F for 12 minutes then cool.
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PUDDING LAYER
1 box vanilla pudding
2 cups milk
Cook per box directions and spread over cooled crust
NOTE: I used a 3.4 ounce of instant pudding
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PINEAPPLE CREAM LAYER
1 large can of crushed pineapple drained well
2 cups whipping cream
1 teaspoon vanilla
2 tablespoons white sugar
Whip the cream, vanilla and sugar together until you get stiff peaks. Fold in the pineapple (I squeezed it dry with my hands) then spread the pineapple-cream over the pudding layer. Chill in the fridge for several hours before serving.
NOTE: The original recipe on the MGCC site, said to reserve ¼ cup of the graham cracker crumbs to sprinkle over the top of the pineapple cream layer (for decoration).

CHOCOLATE-PEANUT BUTTER MOUSSE PIE

A graham cracker and chopped peanut crust, covered with a rich chocolate ganache layer, then topped with a layer of sweet, creamy, peanut butter mousse. Does it get any better than that? This no-bake pie is easy to make and totally satisfying!!

1 cup graham cracker crumbs
1/3 cup honey-roasted peanuts finely chopped
6 tablespoons butter (room temperature)
1½ cups whipping cream (divided)
(1) 14 ounce can of sweetened condensed milk (not evaporated)
1½ cups semisweet chocolate chips
(2) 3 ounce cream cheese (room temperature)
¾ cup creamy peanut butter

Mix graham cracker crumbs, chopped peanuts and melted butter. Spread on the bottom and up the sides of an ungreased 9" pie plate (set aside).

Microwave one half cup of whipping cream for 2 minutes (on high). Stir in one half cup of sweetened condensed milk and the chocolate chips. Stir until very smooth. Pour evenly over graham cracker crust bottom and chill for an hour (I put mine in the freezer for 20 minutes).

In a medium size bowl, beat the cream cheese until it is smooth. Beat in the remaining sweetened condensed milk and the peanut butter. Whip until this mixture is very smooth (it will be thick). In a large bowl, whip the remaining one cup of whipping cream until stiff peaks form. Fold in the cream cheese-peanut butter mixture (by hand). Keep folding gently until everything is well blended together. Spoon over the chilled chocolate layer. Chill for about 4 hours or overnight.

 NOTE: This would be very good with a chocolate graham cracker crust as well.
 

NOTE: This would be a great dessert for the holidays. I picture it in small, individual dessert dishes.

CHOCOLATE-VANILLA CHEESECAKE

I served this delicious new recipe last weekend. Hubby and I couldn't stop nibbling on it. It has a bottom chocolate layer and a top vanilla layer, then I topped it with my newly discovered cream cheese-whipped cream. Talk about a one-two punch!! It is super quick to make and baked up without a single "crack".

CHEESECAKE
4 squares semi-sweet baking chocolate
(2) 8 ounce cream cheese (divided)
1/2 cup sugar (divided)
2 eggs (divided)
(1) 6 ounce Oreo pie crust
1 teaspoon vanilla extract

Microwave the chocolate (on high) for 1½ minutes (stirring every 30 seconds) or until completely melted. My microwave only took about 50 seconds.

To the melted chocolate, add one 8 ounce package of cream cheese, 1/4 cup of white sugar and one egg. Beat until well mixed and pour into Oreo crust. In a different bowl, mix one 8 ounce package of cream cheese, 1/4 cup of white sugar, one egg and 1 teaspoon vanilla extract. Beat until smooth and pour over the chocolate filling. Bake in preheated 350 oven for 40 minutes or until center is almost set. Chill for at least 3 hours then frost with whipped topping and sprinkle with toasted sliced almonds.

CREAM CHEESE-WHIPPED CREAM TOPPING
(1) 8 ounce package of cream cheese
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy whipping cream
toasted sliced almonds

Combine room temperature cream cheese, sugar and extracts in a large mixing bowl. Beat until very smooth. With the mixer still running, slowly pour in the whipping cream (stop once in a while to scrape down the interior walls of the bowl). Continue to beat until cream forms stiff peaks.

This is a very sturdy whipped cream and will not deflate (there is still one piece of this cheesecake in the fridge (calling my name) and the whipped cream still looks as good as it did on Sunday).

NOTE: I did not have an Oreo crust, so I made a graham cracker crust and used a 10" pie plate. I didn't find out, until the cheesecake was in the oven, that an Oreo crust is only 8½" across, so my cheesecake came out a little on the thin side.

NOTE: Next time I make this recipe, I plan on making individual size cheesecakes by baking them in (cupcake paper lined) muffin tins. I am also going to alternate spoonfuls of chocolate and vanilla batter and run a knife through the batter to "marble" it.

NOTE: If you ever forget to bring the cream cheese up to room temperature, use this trick: unwrap cream cheese completely and microwave it on high for 10-15 seconds. (my microwave takes 13 seconds).