Raspberry Custard Pie

Summer is a great time to pick fresh raspberries. I usually eat more than I pick to be honest! But if you happen to leave the berry patch with a little over a cup they are scrumptious in this pie!

1 pkg (6oz) fresh red raspberries, divided (1 1/4C total)

2 3/4C cold milk

2 pkgs (4-serving sizes each) vanilla flavor instant pudding & pie filling

1 ready-made Graham Cracker Pie Crust

2 oz white baking chocolate or bittersweet chocolate, grated

  1. Reserve 16 raspberries for garnish. Set aside
  2. In large bowl, beat milk and pudding mix with whisk for 2 min. Fold in remaining raspberries. Spoon into crust.
  3. Sprinkle chocolate in center of pie.
  4. Arrange reserve raspberries in center of pie. Cover and refrigerate at least 2 hours or until set.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

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Published in: on June 9, 2010 at 12:00 AM  Leave a Comment  
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Chocolate Caramel Pie

Whip up this quick pie for dessert. I love caramel and chocolate together.

1 shortbread pie crust or chocolate pie crust

1 egg yolk, slightly beaten

3 eggs

1/8 t salt

1/2 C sugar

1 t vanilla

4 oz bittersweet chocolate, melted

1/4 C flour

1/3 C caramel ice cream topping

  1. Lightly beak egg yolk and brush bottom and sides of crust. Place on baking sheet. Bake at 350°F for 5 min.
  2. In small mixing bowl, beat eggs and salt on high speed about 5 min until thick and lemon colored.
  3. Add sugar and vanilla, mixing until combined. Add chocolate and flour; mix well.
  4. Spread chocolate mixture into crust.
  5. Bake on baking sheet at 350°F about 32 min (center will be soft). Cool on wire rack for 1 hr. Spoon caramel topping over pie. Store in refrigerator.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on May 19, 2010 at 12:00 AM  Leave a Comment  
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Peanut Butter Pie

1/3 C creamy peanut butter

3 oz cream cheese, softened

2 T butter or margarine, softened

1 C confectioners’ sugar

1/4 C milk

1 carton (8 oz) frozen whipped topping, thawed

1 chocolate crumb crust (9 inches)

2 T chopped peanuts, optional

Chocolate curls, optional

  1. In a mixing bowl, beat peanut butter, cream cheese and butter until smooth.
  2. Add sugar and milk; fold in whipped topping.
  3. Pour into the crust. Cover and freeze for at least 4 hours.
  4. Remove from the freezer just before serving. Garnish with peanuts and chocolate curls if desired.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on May 4, 2010 at 4:02 PM  Leave a Comment  
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