Happy National Pie Day!
National Pie Day Fun Facts!
One out of four Americans prefers apple pie, followed by pumpkin or sweet potato (17 percent), anything chocolate (14 percent), lemon meringue (11 percent) and cherry (10 percent).
Please share your favorite pie with us!
Peanut Butter Pie – Shelly's Favorite
Graham Cracker Crust
1 cup confectionery sugar
½ cup peanut butter
1 8 oz cream cheese (softened at room temperature)
1 container Cool Whip (at room temperature)
Mix until smooth. Spread over crust evenly. Refrigerate until firm. Enjoy!!
Libby's Pumpkin Pie – Becky's Favorite
¾ cups granulated sugar
1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
2 large eggs
1 can evaporated milk (12 fl oz)
1 unbaked 9 inch deep dish pie shell
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin, sugar and spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake for 40-50 minutes more or until knife inserted in middle comes out clean. Cool on wire rack for 2 hours. Top with whipped cream and enjoy!!
Grandma Bondy's Banana Cream Pie – Dana's Favorite
¾ cup sugar
1/3 cup all purpose flour
¼ tsp salt
2 cups milk
3 egg yolks, beaten
2 Tbsp butter
1 ¼ tsp vanilla extract
1 9 inch pie crust
4 bananas sliced
In a saucepan, combine the sugar, flour and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes and then remove the mixture form the stove. Then, add butter and vanilla. Stir until it has a smooth consistency. Slice bananas into the cooled baked pastry shell. Top with pudding mixture. Bake at 350 degrees for 12-15 minutes. Chill for 1 hour.
Dark Chocolate Raspberry Cream Pie – Dana's
1 cooked pie crust
5 oz dark chocolate chips
12 oz cream cheese divided, softened
½ cup sugar
1 ½ cups heavy whipping cream
1 3 oz. Package raspberry Jello
1 cup fresh raspberries plus more for garnish
whipped cream for garnish
chocolate curls or grated chocolate for garnish
Melt the chocolate chips in a small saucepan on the stove over medium-low heat. Alternately, you can melt them in the microwave, stirring every 20 seconds.
Blend 8 oz cream cheese and sugar in a mixer. Slowly pour the melted chocolate into the mixer while blending on low speed.
Once everything is mixed well, pour the chocolate mixture into the baked pie crust.
In another mixing bowl, put the 4 oz cream cheese with ½ cup of the heavy whipping cream. Whip until the lumps are almost gone.
Add the rest of the heavy whipping cream along with the raspberry Jello powder. Whip until stiff peaks form.
Gently fold in the raspberries.
Spoon over the chocolate crust and refrigerate for several hours.
Just before serving, top with whipped cream, raspberries and grated chocolate or chocolate curls.