Winning Recipes from pie bakeoff

Peanut Butter Dream Pie

 

8 oz cream cheese, room temperature

1 ½ cups powdered sugar

1 cup peanut butter

1 cup milk

16 oz Cool Whip, thawed

2 chocolate graham cracker crusts

Mashed up Butterfinger candy bar

 

Whip the cream cheese and powdered sugar until soft and fluffy. Add peanut butter and milk. Mix until smooth. Fold cool whip into peanut butter mixture. Pour mixture into the 2 pie crusts and freeze for about 2 hours until firm. Top with candy bar and serve chilled.

 

 Chocolate Toffee Mousse Pie

 

About 3 cups chocolate graham cracker crumbs

1 stick butter, melted

1 pound semisweet chocolate

2 eggs

4 egg yolks

2 cups whipping cream

6 T powdered sugar

4 egg whites

About 1 cup toffee bits, if desired

 

Mix melted butter with graham cracker crumbs until combined. Press into pie dish and bake at 350 for 10 minutes.

 Soften chocolate in double boiler and let cool to lukewarm. Add whole eggs and mix well. Add egg yolks and mix thoroughly. Whip cream with powdered sugar until peaks form. In separate bowl, beat egg whites until stiff. Stir a little of the whipped cream and beaten egg whites into chocolate mixture to lighten. Fold remaining cream, whites and toffee bits until incorporated. Fill crust and chill at least 6 hours.

 

 Cherry Cheese Pie Supreme

 9 inch unbaked pie shell

1 can (1 lb, 5 oz) cherry pie filling or homemade (recipe below)

4 pkg (3 oz size) cream cheese, softened

½ cup granulated sugar

2 eggs

½ tsp vanilla extract

1 T grated lemon peel

½ cup heavy cream

2 T confectioners’ sugar

 

Flaky pastry for 1 crust pie

1 cup sifted (sift before measuring) all purpose flour

½ tsp salt

1/3 cup plus 1 T shortening or 1/3 cup lard

2-2 ½ T ice water

 

Cherry Pie Filling

4 cups frozen cherries

1 1/3 cups sugar

1/3 cup all purpose flour

¼ tsp almond extract

2 T butter

 

Preheat oven to 425. Prepare pie shell. Sift flour with salt into medium bowl. With pastry blender or 2 knives using a short, cutting motion, cut in shortening until mixture resembles coarse cornmeal. Quickly sprinkle ice water, 1 T at a time, over all of pastry mixture, tossing lightly with fork after each addition and pushing dampened portion to side of bowl; sprinkle only dry portion remaining. (Pastry should be just moist enough to hold together, not sticky.) Shape pastry into a ball; wrap in waxed paper, and refrigerate until ready to use. Flatten with palm of hand. Makes enough pastry for an 8 or 9 inch pie shell, or top of 1 ½ quart casserole.

 Pie filling: combine cherries, sugar and flour in saucepan. Bring to boil over medium heat, stirring constantly. Remove from heat and stir in extract and butter.

 Set aside ¾ cup cherry pie filling. Spread remaining filling in unbaked pie shell. Bake 15 minutes or just until crust is golden brown; remove to wire rack. Reduce oven temperature to 350. Meanwhile, in medium bowl, beat cream cheese, sugar, eggs and vanilla with electric mixer on medium speed until smooth. Stir in lemon peel. Pour over hot cherry filling in pie shell. Bake 25 to 30 minutes. Filling will be set in center. Remove to wire rack; let cool completely. Spread reserved cherry filling on pie, leaving 1 inch margin around edge. Refrigerate until well chilled-about 1-1 ½ hours.

 To serve, beat cream with confectioners’ sugar until stiff. Place in pastry bag with number 6 star tip. Pipe swirls around edge of pie.

 Makes 8 servings