{Fresh Peach Pie}

I love peach season! I have been buying and eating a lot of fresh peaches lately and made this peach pie, its really yummy. I love the flavor the almond extract gives the peaches.

3 Tbsp. Flour
⅓ cups Sugar
½ tsp. cinnamon
3-4 cups sliced peaches
½ tsp. almond extract

Combine the dry ingredients, then stir in peaches and almond extract. Pour into prepared pie crust. Bake at 375 degrees until crust turns golden brown (about 35-40 minutes).

{Simple and Delicious Key Lime Pie}

This is my go to dessert this summer. It always gets eaten up quick and it's one of the easiest pies ever.

1 (9 inch) prepared graham cracker crust

2 cans sweetened condensed milk

1/2 cup sour cream

3/4 cup key lime juice

1 Tbs grated lime zest, optional 

Preheat oven to 350 degrees. In a medium bowl, combine condensed milk, sour cream, lime juice and lime zest. Mix well and pour into graham cracker crust. 

Stick into preheated oven and bake for 5-8 minutes, until tiny bubbles form on the surface of the pie. Make sure not to brown! Chill pie in the fridge for 2 hours before serving. 

Recipe Source: All Recipes

{Pecan Pie}

Wouldn't be the Holidays without one. This recipe is yum.

• 1 stick butter
• 1 cup sugar
• 1 cup Karo syrup
• 1 tsp vanilla
• 3 eggs, beaten
• 1 cup whole or chopped pecans
• 1 unbaked 9-inch pie shell

Preheat oven to 350 degrees.

In a saucepan, melt the butter but don't let it brown. Mix in the sugar and corn syrup and cook, stirring, over medium heat until the sugar dissolves. Stir in the vanilla and eggs. Mix well. Stir in the pecans. Pour into the pie shell and bake for 1 hour or until firm when shaken.

{Key Lime Pie}

Happy Pi Day!! I thought this would be a great dessert for today, especially because this warm weather is making me excited for Summer. Also a fun dessert to make for St. Patrick's Day and adding a little green food coloring to the filling :) To make it extra easy on yourself buy a ready made graham cracker pie shell from the store, thats what I usually do :)

1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 stick butter (4 Tbs) melted
2 (14oz) cans sweetened condensed milk
1 cup lime juice
2 whole eggs
Whipping Cream (homemade is best)

Preheat the oven to 375 degrees

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees

In a separate bowl, combine the sweetened condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, Slice and serve with whipping cream on top.



Recipe adapted from: Emeril Lagasse

{Banana Cream Pie}

This is one of the best and easiest Banana Cream Pie's I have ever had! And it literally took me 10 minutes to prepare 2 pies. Sometimes these kinds of things are a life saver and it's just a huge bonus when they turn out so delicious!

1 Large size box of instant vanilla pudding

1 c. cold water

1 14-oz. can sweetened condensed milk

2 cookie crusts. I used graham cracker 

2 Large or 4 small Bananas

1 pint whipping cream

1/3 c. powdered sugar

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.

Slice the bananas and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts–you’ll need them later. Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined. Then divide the mixture between both pie crusts.

Prepare whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours.

Recipe Source: Our Best Bites

{Classic Apple Pie}

This is my first apple pie of the year. I went apple picking and got some delicious crisp apples, that made this pie extra yummy. I love fall!

Favorite pie crust 5-6 medium/large Apples peeled, cored and sliced 1/3 cup granulated sugar 3 tbsp. brown sugar 2 tbsp. all-purpose flour ½ tsp. ground cinnamon ¼ tsp. grated nutmeg 1 tbsp. freshly squeezed lemon juice 2 tbsp. cold unsalted butter, cut into pieces 1 large egg beaten with 1 tablespoon cold water (for egg wash) Directions: On a lightly floured surface, roll out half of the pie dough into approximately a 12-inch round.  (Keep the other half of the pie dough chilled for now.)  Transfer the dough to a 9-inch pie plate, trimming the excess and crimping the edges.  Cover with plastic wrap and freeze for 30 minutes. Meanwhile, preheat the oven to 375.  Position an oven rack in the upper-middle position.  In a large mixing bowl, combine the sliced apples, sugars, flour, spices and lemon juice.  Toss well to combine.  When the bottom crust is finished chilling, pour the apple mixture and accumulated juices into the bottom pie crust and use a spatula to even the top out slightly.  Dot the surface of the apples with the pieces of cold butter.  Roll out the remaining pie dough on a floured work surface.  Assemble  over the top of the pie, making sure to pinch the edges so the juices can't run out.  Brush the top and edges of the crust with the egg wash. Place a baking sheet on the lower oven rack.  Place the pie on the upper rack and bake until the crust is golden brown and the juices are bubbling, about 50-60 minutes.  Transfer to a wire rack and allow to cool for at least 30 minutes before slicing.  Serve warm or at room temperature.

Adapted from: Annie's eats

{Fresh Strawberry Pie}

I am jumping a little ahead with the Summer-time foods, but I just can't help it. I love fresh strawberries more then any other berry, and fresh strawberry pie is my favorite!












1 9 inch pie crust, baked
2 1/2 quarts fresh strawberries
1 cup white sugar
2 tablespoons cornstarch
1 cup boiling water
1/2 (3 ounce) package strawberry flavored gelatin


In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.
Refrigerate until set. Serve with whipped cream, if desired.

{Chocolate Cream Pie}

This is another pie I am making this year. It is so yummy! I love cream pies. This recipe is from my Sister in Law Ash, she made it last Thanksgiving and it was a hit!




















1 chocolate graham cracker crust or Oreo crust
12 T. butter (soft)
1 c. sugar
3 oz. unsweetened chocolate (melted & cooled)
1 1/2 tsp. vanilla
3 eggs
Homemade Whipped Cream
White chocolate & milk chocolate shavings (optional)

Cream the butter & sugar until fluffy (2 min.). Add chocolate & vanilla. Add eggs one at a time beating 5 min after each addition. Pour into crust. Cover & chill atleast 4 hrs. Mound whipped cream on top & decorate w/chocolate shavings.

{Caramel Apple Pie}

It's almost here!! My most favorite time of year...FALL! I love it, and I love the yummy food that comes with it. Apple pie is so great, this recipe is so good. I am excited to post all of my "fallish" recipes. :)
















2 9 inch pie crusts
6 cups thinly, sliced apples
1 lemon, juiced
1/2 cup packed light brown sugar
1/2 cup white sugar
2 tsp cinnamon
1/4 tsp nutmeg
4 tbs flour
1/4 cup butter, chilled and diced
9 caramel squares, quartered
1 Tbs white sugar

In a large bowl mix the apples, lemon juice, sugars, spices, flour, butter and caramels. Stir to coat apples evenly.
Line a pie dish with one of the crusts. Spoon filling into the bottom crust, and cover with the top crust. Crimp the edges to seal. Place the pie on a baking sheet covered with foil. Poke fork holes over the top. Sprinkle lightly with the Tbs of sugar. Bake at 375 degrees for 50 minutes. If pie edges start to get to brown 30 minutes into baking cover with aluminum foil.

{Creamy Fresh Peach Pie}

It seem I'm on a pie kick :) This pie is very good, and this recipe makes 2! You have to use fresh peaches for this one, I love when peaches are on, there are so many yummy things to do with them. Enjoy!













2 Graham cracker crusts

Filling:
2 (8oz) packages cream cheese
1 (8oz) container whipped topping
1 cup powered sugar

Mix the above ingredients in a bowl until combined, divide into two Graham cracker pie shells.

Topping:
4-6 fresh peaches, peeled and sliced
3 cups water
1 cup sugar
1 large peach jello powder
3 Tbs cornstarch

Bring water, sugar, cornstarch, and jello to a boil until thickened. Cool down, pour over sliced peaches and spoon over filling.

{Pie Crust}

This Pie Crust is really good and really easy. It only makes one 9 inch pie crust, if you want to make more then one pie then double this.














6 tablespoons butter, chilled cut in cubes
2 tablespoons shortening, chilled
1 cup flour, plus extra for rolling dough
1/2 teaspoon salt
5-6 tsp ice water



In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and add water one tsp at a time pulsing each time until a ball forms. Place the dough in plastic wrap and refrigerate it for at least 30 minutes or until ready to use.

{Southern Chocolate Pie}

YUM! There is something about pies that remind me of the Holidays, and I am a HUGE fan of that time of year, so making pies like this in the dead of summer is very comforting :)
* Note: This recipe makes 2 pies, cut this recipe in half if you want just one.














4 large eggs, lightly beaten
2 cups sugar
1 (12-ounce) package semisweet chocolate chips, melted
1 cup flour
1 cup (2 sticks) butter, melted
2 teaspoons vanilla extract
2 cups chopped pecans
2 (9-inch) unbaked pie shells
Ice cream, optional

Preheat oven to 350 degrees.

Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in melted butter, vanilla and pecans. Bake 50-60 minutes.

Serve warm with ice cream. Freezes well!!

{Upside-down Berry Crostata}

One of my favorite shows on the Food Network is Everyday Italian. I have made sooo many recipes from that show and they are all delish, this is where this recipe came from. This is such a wonderful dessert! And perfect all year round. You can use fresh or frozen berries depending on the time of year it is. So yummy!















Dough:
1 1/2 cups flour
2 Tbs sugar,
1 lemon, zested
1/4 tsp salt
10 Tbs butter, chilled and cut into small cubes
3 Tbs ice water

Filling:
5 cups fresh or frozen mixed berries. (If using frozen make sure and thaw out)
2 Tbs sugar
1 1/2 Tbs cornstarch
1 lemon juiced

For the crust combine flour, sugar, lemon zest and salt in a food processor and pulse to blend. Add butter and pulse until dough resembles coarse meal. Add ice water 1 Tbs at a time and pulse until moist clumps form. Gather the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate until firm, about 1 hour. Preheat oven to 400 degrees. Stir together berries and lemon juice, sugar and cornstarch in a pie dish. Roll out the crust and place on top of berries and fold over itself until it fits. Cut 2 slits in the center. Bake for 40 minutes. Serve with homemade whipped cream.