Pie Day 2023 // Moss Family TV

Salted Caramel Pumpkin Pie // Two Peas & Their Pod 
Ingredients 
Pie Crust: 1 pie crust, homemade or store-bought
Pumpkin Pie Filling: 15 ounces pumpkin puree 
1 cup packed light brown sugar 
3 large eggs
1/2 teaspoon salt 
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger 
1/4 teaspoon nutmeg 
1/4 teaspoon ground cloves 
1 teaspoon pure vanilla extract 
1 1/4 cups heavy cream 
1/2 cup salted caramel sauce 

Instructions
 

  • On a lightly floured surface, roll out the pie dough into a 12-inch circle. Carefully drape the dough over the rolling pin and transfer to a 9-inch pie pan that is 1-½ inches deep. Gently fit the dough into the pan. Trim the dough to 1/2-inch over the pie pan and pinch the edges using your fingers to crimp the rim. You can also use a fork to seal the edges. Place the crust in the freezer for 20 to 30 minutes while you preheat the oven to 375 degrees F.
  • Line the pie dough with parchment paper or aluminum foil, then fill with pie weights, dried beans or dry rice. Bake for 20 minutes. Remove from the oven and let cool for 5 minutes. Remove the weights and parchment paper or foil.
  • To make the pumpkin pie filling, in a large bowl whisk together the pumpkin, brown sugar, eggs, salt, cinnamon, ginger, nutmeg, cloves, and vanilla extract.
  • Add in the heavy cream and salted caramel sauce. Whisk until smooth.
  • Pour the pumpkin filling into the partially baked pie crust. Bake for 45 to 55 minutes or until the center is almost set, but still a little jiggly. Don’t over bake.
  • When the pie is done baking, turn off the oven and let the pie cool in the oven with the oven door slightly open. This will prevent cracking. Remove from oven when the pie is cooled to room temperature.
  • Cut the pie into slices and serve with whipped cream or ice cream, if desired.

Buttermilk Pie Ingredients 1 1/2 cups sugar 3 Tbsp. all-purpose flour 3 large eggs 1 cup buttermilk 1/2 cup butter, melted 1/2 tsp loosely packed lemon zest 1 1/2 TBS fresh lemon juice 1 tsp. vanilla extract Pie Crust Directions Combine ingredients: Preheat oven to 350°F. Whisk together first 2 ingredients in a large bowl. Whisk eggs and next 5 ingredients into flour mixture. Pour filling into pie crust. Bake at 350°F for 35 to 45 minutes or until almost set, shielding edges with aluminum foil after 15 minutes. Transfer to a wire rack, and cool 1 hour. Buckeye Pie Ingredients: 1 package (8 ounces) cream cheese, softened 1 cup creamy peanut butter tap here 3/4 cup confectioners' sugar 1 teaspoon vanilla extract 1 cup heavy whipping cream Ganache: 1/3 cup semisweet chocolate chips 2 tablespoons half-and-half cream 2 tablespoons chopped salted peanuts 1 chocolate pie crust Directions In a large bowl, beat cream cheese until very smooth. Beat in peanut butter, sugar and vanilla. Add heavy cream and mix well. Do not overbeat. Pour into crust and spread evenly. Place chocolate chips and half-and-half in a medium microwave-safe bowl. Microwave on high for 30 seconds; stir. Repeat until chocolate has melted and very smooth; do not overheat or chocolate may burn. Cool slightly. Spread chocolate over the peanut butter filling, leaving a 1-inch border of peanut butter filling uncovered around edge of pie. Sprinkle with chopped peanuts. Chill for several hours before serving. Eggnog Pie INGREDIENTS 2 3.4 oz packages of vanilla instant pudding 1 1/4 cup eggnog 1/3 cup whole milk 1/2 tsp nutmeg 8oz Whipped Topping 1 standard size graham cracker pie crust Directions: Beat pudding mix with eggnog, milk and nutmeg for two minutes. Fold Whipped Topping into mixture until just combined. Spoon mixture into pie crust. Refrigerate at least three hours before serving. Gingersnap Crum Pear Pie: I'm going to put a link here for this one. 😁👍 https://www.tasteofhome.com/recipes/g... 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. Pecan Pie Recipe: Ingredients: 1 whole Unbaked Pie Crust 1 cup White Sugar 3 Tablespoons Brown Sugar 1/2 teaspoon Salt 1 cup Corn Syrup 3/4 teaspoons Vanilla 1/3 cup Melted Butter (salted) 3 whole Eggs, Beaten 1 cup (heaping) Chopped Pecans Directions: Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Sweet Potato Pie Recipe: Sweet Potato Pie Recipe: Ingredients: 2 cups cooked and mashed sweet potato (cooled) ¼ cup butter, melted 2 eggs 1 cup milk 1½ cups sugar 1 small package (3.4 oz) instant vanilla pudding 2 unbaked frozen pie crusts (9 inch) Directions: Preheat oven to 350 and place frozen pie crusts on baking sheet(s). Use paddle attachment in stand mixer to whip cooled sweet potatoes until they are completely smooth. This may take a few minutes. Add melted butter to sweet potatoes and continue mixing until smooth. Mix in eggs and milk, scraping down sides of bowl to fully incorporate. Add sugar and vanilla pudding powder and mix until fully combined. Divide filling evenly between two unbaked, frozen pie crusts. Bake at 350 for about 30-35 minutes or until the crust is just browned and the pie is only slightly jiggly. At the 20 minute mark, rotate your pan in the oven. Let cool for a few hours before cutting or overnight.

Ingredients

  • Dough for single-crust pie
  • topping:
  • 1 cup crushed gingersnap cookies (about 16 cookies)
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • Pinch salt
  • 1/2 cup cold butter, cubed
  • filling:
  • 2/3 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2-1/2 pounds ripe pears (about 4 medium), peeled and thinly sliced
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Hot caramel ice cream topping, optional

Directions

  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
  2. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
  3. For topping, in a food processor, combine crushed cookies, flour, brown sugar and salt. Add butter; pulse until crumbly.
  4. For filling, in a large bowl, mix sugar, flour, ginger and salt. Add pears, lemon juice and vanilla; toss gently to combine. Transfer to crust; cover with topping.
  5. Place pie on a baking sheet; bake until topping is lightly browned and pears are tender, 60-70 minutes. Cover pie loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack at least 1 hour before serving. If desired, drizzle with caramel topping.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Dough for single-crust pie
Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.


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