Archive for Pie

Frozen Coffee Pie

{ November 9, 2009 @ 12:50 pm } · { Cookies, Dessert, easy, Pie }
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Frozen Coffee Pie

25 chocolate wafer cookies

 3 tbs. unsalted butter melted,

1 pt. low-fat coffee ice cream

1/2 cup dry-roasted peanuts, coarsely chopped

1 1/2 cups nonfat chocolate syrup, warmed

1. Preheat oven to 350. Pulse cookies to fine crumbs in food processor. Transfer to bowl, and stir in butter. Press into 9-inch pie pan, packing crumbs evenly across bottom and up sides. Bake 8 minutes, then cool.

2. Soften ice cream 30 minutes in refrigerator. Spread in cooled pie crust. Sprinkle with peanuts, cover with foil, and freeze until firm. Slice, and serve drizzled with chocolate sauce.

Chocolate “Eclair” Cake by Carlee Strauss

{ May 29, 2009 @ 5:41 am } · { Dessert, easy, Pie, sweets }
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Chocolate “Eclair” cake (Made famous by Carlee Strauss)

3 cups cold milk
2 Small size packet of Instant Vanilla Pudding
1 Small tub of Cool Whip
1 Box of Graham Crackers (plain or honey)
1 can of chocolate frosting

Combine milk and pudding in a large bowl with an electric mixer, fold in cool whip. Put a single layer of graham crackers on the bottom of a glass 9×13 in pan. Put half of the pudding mixture on top then layer again with graham crackers. Cover with the remaining pudding mix and a final layer of grahams. Frost the top of the entire “cake” with the chocolate frosting and refrigerate over night. (This step is crucial) The whole dessert can also be made with “lite” ingredients as well.

Classic Italian Easter Cheese Pie by JoAnn Farro

{ May 8, 2009 @ 7:39 pm } · { Casserole, Entree, Pie }
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Classic Italian Easter Cheese Pie
(Ricotta & Egg Fritatta)
Recipe handed down to my cousin JoAnn Farro

8 eggs
Ricotta Cheese
Sweet & Hot sausage
Grated Parmesan Cheese
Pepper

Boil sausage (I use sweet & hot, ~1/4 per pie).
Drain.
Cut into thin, round circles.
Sauté with oil in bottom portion of frittata/frying pan
Separately, whip together 8 eggs, a few big scoops ricotta, some grated cheese, and pepper to taste.
Add to sausage in pan.
Cook on low, continually scrap sides so not to burn.
Flip over to top portion of frittata pan to cook other side.

I had this for the first time last Easter at my cousin JoAnn’s brunch…it is fantastic!

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