chocolate chip cookie pie...

I LOVE chocolate chip cookies. LOVE. This pie is my new favorite dessert. It comes together so fast and is extremely gooey and delicious. The chocolate chips sink to the bottom creating a fudgy layer and the center is what chocolate chip cookie dough dreams are made of. To make this happen even faster, buy frozen pie crusts already in the pie tin. I usually make two because...why not? Take one to a friend and keep one for yourself! 

Chocolate Chip Cookie Pie

1 unbaked 9 in. deep-dish pie crust (or frozen pie crust)

2 eggs

1/2 cup flour

1/2 cup granulated sugar 

1/2 cup packed brown sugar 

3/4 cup (1 1/2 sticks) butter, softened to room temperature 

1 tsp vanilla 

1 cup semi sweet chocolate chips

Preheat oven to 325 degrees. 

Beat eggs on high speed until light and foamy. Add both sugars, the flour and vanilla and mix until combined. Mix in the softened butter. Stir in chocolate chips.

Pour into prepared, unbaked pie shell. Bake 50-60 min or until a toothpick inserted into the middle comes out clean. Set on cooling rack for 15-20 min before slicing. Serve warm with vanilla ice cream. 

patriotic mini pies...

pie crust

pie filling

sugar

Roll out crust and cut circles out that are about 1 inch bigger than mini muffin cups. Press gently into muffin pans and crimp edges. Fill about 3/4 full with pie filling. Cut out stars with remaining dough and place on top of each pie. Sprinkle with sugar. Bake according to crust directions. Serve warm or at room temp.

Yes, I know...the 4th of July is over, but who says you can't celebrate all month??? Especially when you can do it with pie!

I made these for our 4th of July bbq and they were a hit! I used my favorite pie/tart crust recipe, and blueberry and apple for the fillings. For the apple I cut the apples pretty small and tossed with a little splash of lemon juice, a little sugar and cinnamon and a little flour to thicken it (sorry...no exact measurements here. I just winged it.) I did the same for the blueberry filling.

I made 24 mini pies. If you have filling and dough leftover you can always make a tart or turnovers.
For a more detailed (and entertaining) recipe go here!

frozen pie...

*Symphony pie*

1 giant milk chocolate Symphony bar

1 pre-made graham cracker crust (or 12 individual)

1 8oz tub cool whip

1/4 cup water

Break up candy bar into small pieces and melt with 1/4 cup water in microwave about 30 seconds. Let cool a little. Fold in cool whip and put in crust(s). Freeze for a couple of hours before serving. Delicious with fresh whipped cream or a little chocolate syrup drizzled over the top.

*Cookie dough pie*

1 pkg regular Chips Ahoy cookies (or Oreos, Nutter Butter, etc.)

1 8oz tub cool whip

chocolate syrup for drizzling

Put one layer of cookies (breaking to fit if necessary) in the bottom of a 9 or 10 inch pie pan. Spread 1/3 of cool whip over cookies. Repeat this two more times. Drizzle with chocolate syrup. Freeze for 1-2 hours. Slice & serve.

Cake shmake. My boys wanted pie for their birthday! They each picked the kind they wanted and after some very easy assembly and a little freezer time the candles were on & we were good to go! The Symphony pie (recipe courtesy of Real Mom Kitchen!) is so rich and soooo good! The cookie dough pie was good, as well. The cookies soften from the cool whip...hence the name. (recipe from Big Red Kitchen)

Both of these are great for a cold Summer treat!