Pink Lemonade Ice Cream Pie

This is an incredibly refreshing pie for these hot summer days. Kids and adults will both love this one. If you love lemonade you will love this pie!

Use the optional fruit topping if you want a prettier berry lemonade pie. (Mom is allergic to berries so i only use the topping when making the pie for a party, since she loves this one)

Pink Lemonade Ice Cream Pie

1 can frozen pink lemonade concentrate,thawed slightly (you can use regular lemonade)
1 quart vanilla ice cream, softened (you can also use lemon sherbet for a totally different taste)
1 graham cracker crust
3 cups strawberries (optional)
1/2 c powdered sugar (optional)



1
Mix ice cream and lemonade together in large bowl. Spoon into graham cracker crust, cover and freeze pie overnight.
2
If desired use this fruit topping before cutting and serving: wash, hull and cut strawberries into slices. Put powdered sugar in a tupper ware container, add strawberries. Cover tightly and gently toss berries in sugar to coat completely and to get the juices from the strawberries to combine with the sugar to make a light syrup. Spoon on to pie prior to cutting and serving.

No Bake Pumpkin Pie

Pumpkin pie doesnt have to be just for the fall...here is a great recipe you can make in the hot summer months and you dont even have to turn on the oven. This is delicious, easy and requires no baking. Guarenteed to be a favorite all year long~

No Bake Pumpkin Pie



CRUST (YOU CAN MAKE THIS OR USE A 9 IN PREPARED GRAHAM CRUST)
1/4 c sugar
1 1/4 c crushed honey graham crackers (or you can use the cinnamon)
1/2 t cinnamon
5 tablespoons melted butter
PUMPKIN PIE FILLING
1 pack of unflavored gelatin (about .25 oz)
1 t cinnamon
1/4 t ginger
1/8 t nutmeg
1/8 t allspice
1/2 t salt
2 beaten eggs
1 can sweetened condensed milk (14 oz)
1 can pumpkin puree (15 oz)
TOPPING
additional cinnamon
whipped cream or cool whip (optional)




1
CRUST:Stir all dry ingredients in a bowl. Stir in melted butter. Press mixture into bottom and sides of a 9 inch pie pan. Place in refrigerator until ready to use.
2
Combine gelatin, cinnamon, ginger,nutmeg, allspice and salt in a heavy sauce pan. Stir in milk and eggs and mix all together well. Let this mixture stand for about a minute. Now put this on burner of stove on low. Cook for about 10 minutes until gelatin dissolves and mixture thickens up, stirring constantly. Once thickened remove from heat.
3
Stir the pumpkin into mixture in sauce pan until thoroughly combined.
4
Pour into prepared pie crust, sprinkle with additional cinnamon and chill in refrigerator for at least 4 hours.
5
Serve each slice with a dollop of whipped cream or cool whip if desired.

Nana's Blueberry Pie

Seems like all my fav's come from Nana, probably why I practically lived with her my whole life lol. Here is her blueberry pie. I use store bought crust here and add nanas "secret to making it tasty all the way to the ends" You can use your favorite pie crust recipe instead. I do have nana's but rarely have time now a days to actually make it : (

6 cups fresh blueberries, washed and stemmed
(for frozen defrost and drain well)
1/2 t lemon zest and 1 t lemon juice
1/2 c sugar
1/4 c flour
2 t butter cut in slices
1/4 t cinnamon
melted butter and cinnamon and sugar mix for crust
favorite pie crust for a top and bottom crust


1
mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Careful not to bruise or squish berries.
2
Pour into bottom pie crust. Dot with butter.
3
Top with second pie crust and fold it over the edges of bottom crust and pinch to secure.
4
Refrigerate at least 30 minutes to firm up the dough.
5
Remove from frig and poke holes in top of pie with fork to allow steam out while baking.
6
Place pie on baking sheet in order to catch juices that may spill over and Bake in preheated 425 degree oven for about 20 minutes.
7
Reduce temperature to 350 and bake for 20 minutes more.
8
Remove pie and brush with melted butter. Sprinkle with cinnamon and sugar mix all over entire pie, making sure to get right to the edges (no one has ever left a crust on the plate from my pie since it tastes so delish)
9
return pie to oven and bake for additional ten minutes or until juices are thick and bubbling.
10
Remove pie and cool completely so it doesnt run when cut. (I do not like hot blueberries so I refrigerate mine after cooling and dont serve until its cold) Add a bit of cool whip or whip creme or ice cream and enjoy

ABOVE PICTURE IS THE SOLE PROPERTY OF LORI PEREZ, SHE MADE MY RECIPE AND POSTED THE PIC ABOVE OF THE FULL PIE ON MY JUST A PINCH RECIPE. SHE DID A WONDERFUL JOB

Lemon Dream Pie

This pie is one of my little guys favorites. He loves lemons and limes lol. So I adapted my key lime pie to suit his lemony taste buds lol

Lemon Dream Pie

                2 cans sweetened condensed milk

                4 egg yolks beaten

                1 cup lemon juice (i use fresh squeezed but you can use the canned)

                1 graham cracker crust

                whipped topping to garnish (add by the slice, not directly to the pie unless serving entire pie immediately)

Preheat oven to 375 degrees. Combine the egg yolks, sweetened condensed milk and lemon juice. Mix well. Pour into unbaked graham cracker shell.

Place on baking sheet and bake in oven for 15 minutes or until set. Allow to cool completely and then refrigerate. Serve with a healthy dollop of cool whip or whipped cream on top

Chicken Pot Pie

Just recently I had a Houseparty party for Kraft Philadelphia Cooking Cremes, One of the dishes I prepared using one of their cooking cremes was Chicken Pot pie. Of course I added to the recipe provided,(my changes and additions are in bold) and the pot pies turned out delicious. My family loved them and yet....still prefer my version to theirs. I will include both recipes.

Kraft Philadelphia Savory Garlic Chicken Pot Pie
Makes 2 pies, serving about 10


2 lbs boneless skinless chicken breasts (cut into bite size pieces)
4 cups frozen mixed veggies, thawed and drained
2 tubs Philadelphia Savory Garlic Cooking Creme
2 ready to use pie crusts (I like mine to have top and bottom crust but you can use only a top crust and use an oven safe baking dish as bottom "crust")

I also added salt, pepper, minced onion, garlic powder
I also added melted butter toward end of baking

Brown chicken in a non stick skillet, season with salt, pepper, minced onion, and garlic powder. Cook all the way thru. Add veggies and cook about 2 minutes or until heated thru. Stir in cooking creme. Spoon into bottom crust or baking dish. Add top crust and pinch edges to seal. slit top to vent. Repeat for second pie. Place pies on baking sheet. bake in preheated 400 degree oven for 25 to 30 minutes. During last ten minutes of baking remove from oven and baste crust all the way to edges with melted butter and sprinkle with minced onion. Return to oven for final ten minutes. Remove and let cool before cutting.


For my own recipe I use fresh veggies cooked slightly tender then added, and instead of adding philly cooking creme i use my own homemade gravy. Basically all the steps are the same only changing up these two things. If you are pressed for time or do not have homemade gravy available you can use your favorite store bought gravy, if you do this though i suggest using gravy purchased at boston market or kfc the flavor is much better than canned or jarred grocery store gravies. Although nothing compares to homemade.

Key Lime Pie to Die for

Someone very close to my heart absolutely loves key lime pie, and although I have several recipes for this delicious pie, I have decided to post this one because, well let's face it us mom's have so much going on in life that we don't always have the time to spend baking. This recipe has minimal ingredients and takes very little preperation and time. I got the original recipe a while back from a blog i follow and tried it because it was so easy!


Key Lime Pie


Ingredients:

* 4 eggs yolks beaten
* 2 cans sweetened condensed milk
* 1 cup key lime juice
* 1 (9 inch) prepared pie crust (I use graham cracker but depending on your taste you can use chocolate etc)


key lime slices and cool whip or whipped cream for garnish


* Preheat oven to 375 degrees.

Combine the egg yolks, sweetened condensed milk and limejuice. Mix well.

Pour into unbaked graham cracker shell.

* Bake in preheated oven for 15 minutes. Allow to cool and top with whipped cream, garnish with lime.

(I prefer to garnish the slices as they are eaten since the whipped topping tends to get running in frig)