Italian Food: Pies

Showing posts with label Pies. Show all posts

No-Bake Chocolate Icebox Pie

No-Bake Chocolate Icebox Pie is a chocolate lovers dream come true! This simple recipe with 3 amazing chocolaty layers will rock your world. It all starts with a chocolate cookie crust, that is topped by a glorious chocolate filling and a homemade chocolate ganache.

This icebox pie is made really easily, and is a natural make-ahead dessert. Chocolate is a family favorite flavor, and the buttermilk here adds a beautiful slight tang to counter all the sweetness!

Are you guys ready for Summer weather yet? We definitely are! It’s been rain rain rain here, and it’s driving me nuts. I’m so ready for the warm sunshine, a summer breeze, and great summer desserts!

Hey guys, it’s Amanda from The Chunky Chef. I love being a contributor here on TSRI, and will be here sharing some of my favorite recipes each month! I look forward to bringing some of my midwestern flair and enjoying some treats together.

You have some options here in terms of some of the ingredients. Since our oven is out of commission, I went with a pre-made chocolate cookie crust (which doesn’t require baking), but a homemade version is even better. That does require baking to help it hold together, but it’s a short baking time. I also use frozen whipped topping that’s been thawed, both in the pie filling itself and on top of the pie. If you’d prefer to use homemade ingredients, whip up a big batch of homemade whipped cream with a little sugar.

To do that, add your mixing bowl and beaters to the freezer for about 10 minutes to get them chilled. Get the bowl and beaters all set up, and add 2 cups heavy whipping cream, 2 tsp vanilla extract, and 1/2 cup powdered sugar to the bowl. Beat on low speed at first, then increase to about med-high speed until stiff peaks form. That means when you hold the beater with some whipped cream upside down, it still forms a peak and doesn’t slump down.

The chocolate ganache drizzle on top is optional, but SO recommended! If you’re worried about making a ganache, it’s actually incredibly easy, and I’ll detail exactly how to do it down in the recipe below.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make No-Bake Chocolate Icebox Pie:

Buttermilk gives this pie a little flavor dimension and a touch of tang, but if you don’t have it or don’t like it, regular milk definitely works as well.
Since this chocolate pie is frozen, you’ll want to set it out about a hour or so before you want to serve, just so that it’s easier to cut and eat.
Optional toppings would be chopped chocolate peanut butter cups, salted peanuts, fresh raspberries, other chopped chocolate candies, etc.

What you will need to make No-Bake Chocolate Icebox Pie:

Food Processor – the easiest way to crush the cookies for the crust. The smaller size means less used counter space!
Offset spatula – perfect for smoothing the filling into the pie crust, this spatula has SO many uses.
Hand Mixer – if you’re making homemade whipped cream, you’ll need a great mixer!

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite no-bake recipes:

Extreme Reese's Peanut Butter No-Bake Pie
Strawberry Shortcake No-Bake Icebox Cake
Lemon Cloud No-Bake Icebox Cake
No-Bake Summer Berry Icebox Cake

Yield: 8Author: Amanda Batcher

No-Bake Chocolate Icebox Pie

No-Bake Chocolate Icebox Pie is a chocolate lovers dream come true! This simple recipe with 3 amazing chocolaty layers will rock your world. It all starts with a chocolate cookie crust, that is topped by a glorious chocolate filling and a homemade chocolate ganache.

prep time: 10 MINScook time: 8 MINStotal time: 18 mins

Ingredients

1 1⁄4 cups chocolate wafer cookie crumbs
5 Tbs. unsalted butter, melted
3 Tbs. sugar
2 (3.9 oz) packages chocolate flavored instant pudding and pie filling
2 ¾ cups buttermilk
1 tsp vanilla extract
8 oz frozen whipped topping, thawed
½ cup finely chopped or grated German chocolate bar pieces
1 additional cup frozen whipped topping, thawed
chocolate ganache, see recipe below

Instructions

Preheat an oven to 350°F.
In a bowl, combine the cookie crumbs, butter and sugar and stir until the crumbs are well moistened. Pat the mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch pie pan or dish.
Bake until the crust is firm, about 8 minutes. Remove from oven and cool completely.
In a large mixing bowl, combine buttermilk, pudding mix, and vanilla extract. Whisk until well combined and thickened, 1-2 minutes.
Fold in whipped topping and grated chocolate.
Pour into cooled pie crust and cover tightly.
Freeze at least 8 hours, or overnight. Remove from freezer about an hour or so before serving.
Spread 1 cup of whipped topping over the pie, then drizzle with chocolate ganache.

COOK'S NOTES

To make chocolate ganache:

Add 6 oz finely chopped semi-sweet chocolate to a microwave-safe bowl. Top with 6 oz heavy whipping cream.

Microwave 1 minute.

Let stand in the microwave for 5 minutes.

Whisk together until smooth and velvety.

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Sumber https://www.theslowroasteditalian.com

Reese's Peanut Butter Pie

Reese's Peanut Butter Pie has an extraordinary pie crust recipe with a special ingredient that will blow your mind. It's an extreme cream pie with a no-bake recipe, perfect for summer!

This Reese's Peanut Butter Pie has a light and fluffy peanut butter filling and a fully loaded mix of toppings to really make this pie sing.

It is topped with homemade whipped cream and a generous amount of peanut butter cups, peanuts and chocolate. This no-bake extreme cream pie goes from prep to plate in 30 minutes; this is one for the permanent recipe file!

This Peanut Butter No-Bake Pie is a dream come true. If you could transform your favorite Reese's Peanut Butter Cup into a pie... This is it!

It is undoubtedly the THE.BEST.PIE ever! No joke. Click to get the recipe. Make the pie, you will thank me later. This is a pie to impress your guests and leave them begging for the recipe.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make The Extreme Reese's Peanut Butter No-Bake Pie:

Use a spoon to drizzle chocolate over pie (or transfer chocolate to a plastic sandwich bag and cut a very small hole in the corner, then drizzle over pie).

What you will need to make The Extreme Reese's Peanut Butter No-Bake Pie:

Mixing Bowls - I like a variety of mixing bowls and prep bowls and this set has them all.
Stand Mixer -
Food Processor -
9" Pie Plate -

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite fabulous dessert recipes:

Crockpot Candy
The Best Ever Pecan Pie Bars
Reese's Peanut Butter Fudge Brownie

Yield: 12Author: Donna Elick

The Extreme Reese's Peanut Butter No-Bake Pie

Extreme Reese's Peanut Butter No-Bake Pie has an extraordinary pie crust recipe with a special ingredient that will blow your mind, a light and fluffy peanut butter filling and a fully loaded mix of toppings to really make this pie sing it is topped with homemade whipped cream and a generous amount of peanut butter cups, peanuts and chocolate. This no-bake pie goes from prep to plate in 30 minutes; this is one for the permanent recipe file!

Ingredients

24 whole chocolate sandwich cookies
40 mini Reese’s Peanut Butter Cups, (wrappers removed, divided)
1/4 cup unsalted butter, melted
1 (8-oz) package cream cheese, softened
1 3/4 cups powdered sugar, divided
1 (16.3-oz) jar chunky peanut butter, (approximately 1¾ cups)
2 cups heavy cream
1 tsp pure vanilla extract
1/4 cup dry roasted peanuts, chopped
2 oz milk chocolate, broken into pieces

Instructions

In a tall bowl whip heavy cream with an electric mixer until you can start to see a defined trail through the cream. Add vanilla and slowly add 3/4 cup powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Place in the refrigerator while you prepare the remaining ingredients.
In a food processor combine cookies and 20 peanut butter cups. Pulse until your mixture is crumbs. Slowly pour butter in through the feed tube. Pulse until combined and crumbs are moistened.
Pour crumbs into a 9” pie plate and press mixture on the bottom and around the sides to form pie crust. Place in the freezer while you prepare the filling.
To prepare the filling: Combine cream cheese and 1 cup powdered sugar in a large mixing bowl. Beat with an electric mixer until light and fluffy (about 3 minutes). Add peanut butter. Beat until well combined. Fold in ½ of the whipped cream until it is completely incorporated. Pour into chilled pie crust. Smooth with a spatula. Pour remaining whipped cream over top. Place in the refrigerator while you prepare toppings.
Place the milk chocolate in a microwave safe mixing bowl. Heat for 30 seconds at a time, stirring each time, until chocolate is melted. Set aside.
Quarter the remaining 20 mini peanut butter cups.
Sprinkle peanut butter cups over pie. Sprinkle chopped peanuts over pie. Use a spoon to drizzle chocolate over pie (or transfer chocolate to a plastic sandwich bag and cut a very small hole in the corner, then drizzle over pie).
Refrigerate until ready to serve or serve immediately. Enjoy!

https://zeromediasystem.blogspot.com//search?q=best-ever-reeses-peanut-butter-no-bake-pie-recipe

No-Bake Strawberry Cheesecake

No-Bake Strawberry Cheesecake is the perfect seasonal dessert to kickoff summer! A simply made graham cracker crust filled with creamy, no bake cheesecake, and topped off with fresh strawberries smothered in cool, sweet strawberry sauce is guaranteed to be a hit!

No Bake Strawberry Cheesecake - The Perfect Summer Dessert!

Take advantage of peak-season summer strawberries and make No-Bake Strawberry Cheesecake. How can you go wrong with juicy, fresh strawberries covered with a jello glaze?!

The no-fail cheesecake easily comes together in minutes by whipping together cream cheese, sour cream, vanilla and powdered sugar. Fold in some Cool Whip, and you are done!

No special equipment is needed to make this show-stopping dessert. Anyone can pull off this easy, no bake dessert recipe. I’ll show you how!

Hi friends, this is Melissa from MamaGourmand. I was so happy when Donna and Chad invited me to become a new contributor on TSRI.

Once a month I’ll be sharing my family favorite, tried and true recipes that are guaranteed to be hits for you as well!

When Donna asked me to share a No Bake Strawberry Cheesecake recipe I was more than happy to oblige because, here in the midwest, strawberries are a BIG DEAL this time of year.

When strawberries are in season their taste is infinitely sweeter and more potent. Our family loves to pick and eat them fresh, sliced on pancakes, shortcakes, or in another no bake strawberry dessert - Fresh Strawberry Couer a la Creme.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make No-Bake Strawberry Cheesecake:

The no bake crust comes together in minutes, but you can make it even easier (with less clean up) by throwing everything in a food processor. Just put in the whole graham crackers, melted butter, and brown sugar. Process until crumbly and voila! No need to crush the graham crackers ahead separately.
The recipe calls for softened cream cheese, but if you forget to set out the cream cheese, no worries! Place the unwrapped cream cheese blocks on a microwave safe dish and hit the “defrost” button (or at 30% power) on your microwave for 45 seconds to 1 minute.
I tested the recipe with full fat versus light cream cheese and sour cream. The no bake cheesecake sets with both versions. However, as much as I hate to be the bearer of bad news, the full fat version was thicker and tasted better (duh).
Don’t forget to remove 1 tablespoon of strawberry jello from the package before adding it to the sugar water. Leaving it in makes the strawberry glaze a little too gelatinous.
The recipe calls for 1 pound of strawberries, but you might need more, depending on the size of your strawberries. Smaller strawberries will require more to cover the top of the cheesecake.
The recipe only requires 2 cups of Cool Whip whipped topping. Use the leftover whipped topping for dolloping on top of slices.

What you will need to make No-Bake Strawberry Cheesecake:

9” Pie Dish - Another reason why this cheesecake is so simple to throw together. There’s need for a special springform cheesecake pan. Just throw everything in your pie dish.
Strawberry Huller - With picking so many strawberries every year, I have tried out a lot of strawberry hullers. This one, by far, is my favorite and easiest to use.
Hand Mixer - The key to making the cheesecake filling so silky and creamy is beating the daylights out of it. This is easily done by using a powerful hand mixer.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite no-bake recipes:

No-Bake Summer Berry Icebox Cake
Strawberry Shortcake No-Bake Icebox Cake
Lemon Cloud No-Bake Icebox Cake
Peanut Butter Caramel No-Bake Icebox Cake

No Bake Strawberry Cheesecake No Bake Cheesecake

no bake, recipe, dessert

American

Yield: 8Author: Melissa Erdelac

No-Bake Strawberry Cheesecake

No-Bake Strawberry Cheesecake is the perfect seasonal dessert to kickoff summer! A simply made graham cracker crust filled with creamy, no bake cheesecake, and topped off with fresh strawberries smothered in cool, sweet gelatin is guaranteed to be a hit!

prep time: 30 minscook time: total time: 30 mins

Ingredients

No Bake Crust

1 1/2 cups graham cracker crumbs (10 full sheet crackers)
1/4 cup brown sugar
6 tablespoons unsalted butter, melted

Cheesecake Filling

12 ounces cream cheese, softened
1/3 cup sour cream
1 teaspoon vanilla extract
3/4 cup powdered sugar
2 cups Cool Whip whipped topping

Fresh Strawberry Topping

1 pound fresh strawberries (might need more depending on size of strawberries)
2/3 cup sugar
2 tablespoons cornstarch
1 cup water
3 ounce box strawberry jello gelatin (with 1 tablespoon removed)
2 tablespoons corn syrup

Instructions

In a medium bowl mix together graham cracker crumbs, brown sugar, and melted butter. Dump into a 9” pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan. Chill for 20 minutes.
In a large bowl use a hand mixer to beat together cream cheese, sour cream, vanilla extract, and powdered sugar until smooth and no lumps remain, about 1 minute on high.
Gently fold 2 cups of whipped topping into cream cheese mixture. Evenly spread cheesecake filling in no bake crust. Place back in refrigerator for 1 hour while making strawberry topping.
Wash strawberries, hull, and then place on towels to dry.
In a small saucepan whisk together sugar, corn STARCH, and water. Bring to boil, whisking occasionally.
Immediately remove from heat once it begins to boil. Whisk in strawberry jello (with 1 tablespoon removed) and corn SYRUP. Stir to dissolve and let sit until thickened and cooled, about 1 hour. Stir occasionally while cooling.
Arrange washed, dried, and hulled strawberries, cut side down, on top of cheesecake filling. Spoon cooled strawberry gelatin mixture over fresh strawberries. Return cheesecake to refrigerator for gelatin to set, about 1 hour. Serve cheesecake with remaining whipped topping.

Lucky Charms No-Bake Icebox Pie (Video)

Lucky Charms No-Bake Ice Box Pie is Magically Delicious! This fairytale pie all starts with a Lucky Charms pie crust topped with an enchanted confetti cloud pie filling. This simple recipe is unlike anything you have ever had before. The real magic happens in the freezer.

St Patrick's Day Desserts Couldn't Be Easier

St Patricks Day is so colorful and fun and so are these festive treats: Shamrock Shake, Mint Chocolate Chip Cookie Dough Dip, Mint Oreo Cookie Trifle, Mint Chocolate Chip Brownies, Lucky Charms Marshmallow Treats, Chocolate Mint Candy Bark, and Mint Chocolate Chip Cookie Dough Bars.

The Ultimate St. Patrick's Day Pie

Lucky Charms No-Bake Ice Box Pie is the ultimate whimsical dessert. It’s a festive treat with confetti cloud pie filling that is like a fairytale come true.

It all starts with a custom pie crust made from ground Lucky Charms cereal. Cream cheese, whipped cream, marshmallow fluff and Lucky Charms marshmallows come together to create an enchanted layer of pie filling, unlike anything you have seen before.

The pie is topped with Lucky’s marshmallows and whipped cream. The real magic happens in the refrigerator. While the pie is ‘setting up’ the Lucky Charms marshmallows in the pie meld into the filling and the marshmallows on top start to soften.

This pie is one that will make Lucky the Leprechaun dance and shout… It’s magically delicious!

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to Make Lucky Charms No-Bake Icebox Pie:

The green crust is especially fun for St. Patrick's Day, but the rest of the year you can leave out the marshmallows and use 4 cups of cereal without the marshmallows for a more beige color crust.
The longer the pie sits in the freezer, the softer the marshmallows will become.

What you will need to make Lucky Charms No-Bake Icebox Pie:

Electric Hand Mixer - I have had this one in my kitchen forever (it seems like) at least 8 years.
9" Pie Plate - Can you ever have too many pie plates? I love these for plates for a breading station too. Egg in one, breading in another. So perfect!
Cereal marshmallows -If you don't feel like sorting the cereal grab a bag of marshmallows!

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite no-bake recipes:

Check out some of our favorite fabulous no-bake desserts:
No-Bake Strawberry Shortcake Ice Box Cake

Peanut Butter Caramel No-Bake Ice Box Cake

Extreme Reese's Peanut Butter No-Bake Pie

Lemon Cloud No-Bake Ice Box Cake

See how easy it is to make Lucky Charms No-Bake Icebox Pie. Watch the video!!!

Yield: 12Author: Donna Elick

Lucky Charms No-Bake Ice Box Pie

Lucky Charms No-Bake Ice Box Pie is Magically Delicious! This fairytale pie all starts with a Lucky Charms pie crust topped with an enchanted confetti cloud pie filling. This simple recipe is unlike anything you have ever had before. The real magic happens in the freezer.

prep time: 8 hour and 30 MINScook time: total time: 8 hours and 30 mins

Ingredients

4 cups Lucky Charms Cereal (marshmallow and cereal mixture)
8 tablespoons unsalted butter, melted
2 cups heavy cream
1/2 cup powdered sugar
8 ounces cream cheese, softened
1 1/2 cups marshmallow fluff
2 1/2 cups Lucky Charms marshmallows, divided

Instructions

Add 4 cups Lucky Charms cereal to the bowl of a food processor. Pulse until the mixture is fine crumbs. Slowly pour melted butter in through the feed tube. Pulse until combined and crumbs are completely moistened.
Pour the crumbs into a 9” pie plate and press mixture onto the bottom and around the sides to form a pie crust. Place in the freezer while you prepare the filling.
Whip heavy cream and powdered sugar with an electric mixer, in a tall bowl. Whip until stiff peaks form. (In other words, when you turn off the mixer and lift the beaters out of the cream, the cream stand up on the end of the beater). Place the whipped cream in the refrigerator while you prepare the remaining ingredients.
Combine the cream cheese and marshmallow fluff in a large mixing bowl. Beat with an electric mixer until light and fluffy, about 3 minutes. Fold in 1/2 of the whipped cream and 1/2 cup Lucky Charms marshmallows until completely incorporated. Pour into the chilled pie crust.
Smooth the filling into an even layer with a spatula. Pour the remaining whipped cream over top or you can pipe it into a decorative look. Sprinkle the 2 cups of remaining marshmallows around the edge of the pie. Freeze for 8 hours or overnight. Transfer to the refrigerator or allow to set at room temperature for 30 minutes before serving.

Sumber https://www.theslowroasteditalian.com

Pumpkin Slab Pie

Pumpkin Slab Pie is the perfect fall dessert for a crowd! Creamy pumpkin pie on top of a buttery homemade crust, top it with whipped cream or serve a la mode!

Pumpkin Pie is the ultimate Thanksgiving dessert. With Thanksgiving less than a month a way its time to start planning out our menu and I know this pumpkin slab pie is going on mine! If you're having a crowd for Thanksgiving dinner, this is perfect because now you don't have to make multiple pies!

Hi everyone, its Aimee from Like Mother, Like Daughter here! I am so excited to be joining team as a monthly contributor. Keep your eye out for my new recipes every month, you can expect to see lots of heartwarming recipes, and lots of rich desserts, because I have the biggest sweet tooth ever!

I love homemade whipped cream!

Make sure that you don't overfill the pie with filling. I know you'll want to use every last drop of that delicious pumpkin pie filling, but if you fill it too high you risk the filling spilling as you carry the pan to the oven or overflowing around the crust. Depending on how deep your pan is, you might not need to use all of the filling - it spreads a teeny bit as it's baked.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Pumpkin Slab Pie:

What you will need to make Pumpkin Slab Pie:

Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
Mixing Bowls - I like a variety of mixing bowls and prep bowls and this set has them all.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite dessert recipes:

The Best Ever Pecan Bars
Crazy Caramel Apple Pie Bombs
Reese's Peanut Butter Fudge Brownie

Thanksgiving, dessert

Yield: 24

Author: Aimee Berrett

Pumpkin Slab Pie

Pumpkin Slab Pie is the perfect fall dessert for a crowd! Creamy pumpkin pie on top of a buttery homemade crust, top it with whipped cream or serve a la mode!

Ingredients

For the Pie Crust

4 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 1/2 cups + 2 TBS (3 sticks + 2 TBS) cold butter, cubed
3/4 cup ice water

For the Pumpkin Pie Filling

1 29 oz can (or 2-15 oz cans) pumpkin puree (not pumpkin pie filling)
2 cups evaporated milk
1 1/2 cups brown sugar
1/2 cup sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1 tsp salt
4 eggs

For the Egg Wash

1 egg
1 TBS water or milk

Instructions

How to cook Pumpkin Slab Pie

To Make the Pumpkin Pie Crust

Mix the flour, salt and sugar in a large bowl. Add in the butter pieces. Using a pastry cutter (or two forks - though its much harder), cut the butter into the mixture until it resembles coarse crumbs, with some pea sized pieces.
Drizzle the cold water in about 1 tablespoon at a time and stir with a rubber spatula. Continue kneading the dough together with your holds until the flour and butter are fully incorporated together into a nice dough. It shouldn't be too sticky.
Separate about 1/4 of the dough (this will be for the top decorative leaves if you want them. Flatten each section into 1 inch thick discs. Wrap in plastic wrap and place in the fridge for about 2 hours.

To Make the Pumpkin Pie Filling

In a large bowl combine your pumpkin puree, evaporated milk, brown sugar, sugar, cinnamon, nutmeg, ginger, cloves, salt and eggs. Stir until mixed. Cover the bowl and place in the fridge till needed.

To Make the Pumpkin Slab Pie

Remove the larger piece of pie crust from the fridge. Roll that out evenly into an approximately 18x13 rectangle. Place the pie crust into a greased 10x15 jelly roll pan (it should be about 1inch thick so you can fit more of the filling) Smooth the crust so it fits into the corners and crimp the edges with your fingers.
Pour the pumpkin pie filling into the crust. Carefully place the pie in the oven to bake, make sure not to spill any of the filling. Bake for 35-45 minutes until the middle is barely jiggly.
Remove from oven and allow to cool on a wire rack completely.
Roll out the second disc of pie crust to be about 1/8 inch thick. Using leaf or pumpkin shaped cookie cuters, cut into the shapes. Cut veins with a sharp knife if desired. Brush each with egg wash (beat egg and water together in a small bowl). Place on a baking sheet and bake for about 10 minutes or until lightly browned. Remove and place on pie when serving.
Serve pie with fresh whipped cream.
Cover any leftovers and store in the fridge for 5-6 days.

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Sumber https://www.theslowroasteditalian.com