Pie Day 2021 // Moss Family TV

 Peanut Butter Pie:

1 pre-baked pie crust 1 block softened cream cheese 1 8oz container cool whip (thawed) 1/2 cup of sugar 1/4 cup Peanut Butter Directions: Mix cream cheese and sugar until well blended. Add in PB and cool whip and mix well. Pour into pre-baked crust. Store in refrigerator or you can freeze it until ready to eat. Chocolate Pie: Ingredients: 1 pre-baked pie crust 1 5.1 oz box instant chocolate pudding milk 1 8oz container of cool whip (thawed) Directions: Mix pudding with only half of what the box calls for. Add in thawed cool whip and pour into pie crust. Store in refrigerator or you can freeze until ready to eat. Maple Walnut Pie:

Ingredients

  • 1 (9-inch) unbaked pie crust (see notes for recipe link)
  • 1 ½ cups walnut pieces (131g or 4 ¾-ounces)
  • 3 tablespoons unsalted butter, melted and cooled slightly (42g)
  • 3 large eggs
  • ⅓ cup light brown sugar, packed (67g)
  • 2 tablespoons all-purpose flour
  • 1 ¼ cups maple syrup (388g or 13 ¾-ounces)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon nutmeg

Instructions

  • Place a foil lined baking sheet or stone in the oven and preheat to 375°F degrees. 
  • Prepare a 9-inch unbaked pie crust. Pour the walnuts in the pie crust and set aside.
  • Melt the butter and set aside to cool slightly.  In a medium mixing bowl whisk the eggs until blended.  Add the brown sugar, flour, maple syrup, salt, vanilla, cinnamon and nutmeg.  Whisk until blended.  Add the melted and cooled butter.  Whisk together and pour over the walnuts in the unbaked pie crust.
  • Bake the pie on the preheated baking sheet for 45 minutes or until the pie filling is puffed and set and no longer jiggly.
  • Cool to room temperature and serve.
Snickerdoodle Pie:

Ingredients

  • 1 unbaked pie crust
  • 1 tablespoon sugar 
  • 1/2 teaspoon plus 1/4 teaspoon ground cinnamon, divided
  • 2 teaspoons butter, melted

For the Syrup:

  • 1/2 cup packed brown sugar
  • 1/4 cup butter
  • 3 tablespoons water
  • 2 tablespoons light-colored corn syrup

For the Filling:

  • 1/2 teaspoon plus 1 teaspoon vanilla, divided
  • 1/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup powdered sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 egg
  • 1/2 cup milk
  • 1 1/4 cups all-purpose flour

For the Cream Cheese Glaze:

  • 3 ounces cream cheese, softened
  • 3 tablespoons powdered sugar
  • 2 tablespoons milk

Instructions

  1. Preheat oven to 350 degrees F. Press the unbaked pie crust into a 9-inch round baking dish.
  2. In a small bowl combine the sugar and 1/2 tsp. cinnamon.
  3. Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon-sugar mixture. Set aside.
  4. For syrup: in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 tsp. vanilla. Set aside.
  5. For filling: in a mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined. Beat in egg and 1 tsp. vanilla. Gradually beat in milk until combined. Beat in flour.
  6. Spread evenly in the crust.
  7. Slow pour syrup over the pie filling. Sprinkle the top with remaining cinnamon-sugar mixture. Cover the edges with foil.
  8. Bake pie 25 minutes; carefully remove foil. Bake about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack.
  9. Make the glaze: whisk together the cream cheese, powdered sugar, and milk until smooth. Drizzle over pie before serving.



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