Chocolate Covered Strawberry Pie

The first thing I need to say is YUM!!! This chocolate covered strawberry pie is amazing. I always make Tomas chocolate covered strawberries anytime I have the ingredients on hand. Well while browsing on pinterest I came across this recipe for chocolate covered strawberry pie from Evoking You. After I saw that post I just knew I had to make this and with Valentine's Day approaching I thought it would be the best desert to make. We both loved this pie a lot and of course it did not last long at all. So if you are a fan of chocolate covered strawberries I highly suggest you make this pie for yourself some day. Enjoy :)

It doesn't cut very pretty because of the chocolate, but here is an idea of how it looks cut.


Chocolate Covered Strawberry Pie

1 quart fresh strawberries, sliced

1 (8oz) package of cream cheese, room temperature

1 cup confectioners sugar

2 cups white chocolate chips

1 cup semi-sweet chocolate chips

1 cup heavy cream

1 teaspoon vanilla extract

1 chocolate pie crust (like Oreo)

Melt 3/4 cup of of the white chocolate chips in the microwave for about 15 seconds, being careful not to burn. Set aside.

Beat the heavy cream, vanilla extract, & 1/2 cup of the confectioners sugar with an electric mixer in a bowl until it becomes thick.

In a separate bowl, beat together the softened cream cheese, the other half cup of confectioners sugar, & the cup of melted white chocolate.Gently fold the whipped cream into the cream cheese mixture.

Spread the cream into the chocolate pie crust. Then, press the sliced berries into the mixture ALL over it. Find every single available nook & cranny, and shove a berry in it!

Melt the remaining white chocolate in one bowl & melt the semi-sweet chocolate in another. Drizzle the melted semi-sweet chocolate on first…then the white chocolate

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Coconut Cream Pie

Today is a special day. As most of you already know today was Mother's Day, but did you know today is also national coconut cream pie day. And another thing no one else would know is that it was Tomas sister Monika's Birthday (my future sister in law). Therefore I had three things to celebrate today. Since I got off work early today, I was able to go home and surprise my mom for Mother's day. It turned out great. I got to spend the day with my wonderful Mom and my family. I not only surprised her with myself, I also brought her a homemade coconut cream pie since today is national coconut cream pie day. That was actually the second time I made that pie this week. The first time I made it, the pie was gone in no time. Lukas, Tomas brother, got excited when he saw me making the second pie, but I broke his heart when he found out he was not going to be able to eat this one since it was for my mom. Well anyways, I found this recipe in the Southern Living Our Best-Ever Cakes and Pies Magazine which has been on my book shelf for a few years and it wasn't until now that I decide to try out the recipe for the coconut cream pie. Well I hope you enjoy it as much as we have and for those of you moms out there I hope you had a wonderful Mother's day. :)

Coconut Cream Pie

1 package refrigerated pie crust, divided

1/2 cup sugar

1/4 cup cornstarch

2 cups half and half

4 egg yolks

3 Tbsp. butter

1 cup sweetened flaked coconut

2 1/2 tsp. vanilla extract, divided

2 cups whipping cream

1/3 cup sugar

Garnish with toasted coconut

Preheat the oven to 425*F. Fit one crust into a 9-inch pie plate according to package directions; fold edges under and crimp the edges. Pick the bottom and sides of the crust with a fork. Save the other pie crust for a future pie or you can cut out borders to place around the pie if you desire. I saved the other pie crust for making another pie.Bake the pie crust for 12-15 minutes or until lightly browned. Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together the half-and-half and the egg yolks. Gradually whisk the egg mixture into the sugar mixture; bring to a boil over medium heat whisking constantly. Boil 1 minute and remove from the heat. Stir in the butte, coconut, and tsp of vanilla. Place plastic wrap directly over warm custard and let stand for 30 minutes. Remove the plastic wrap. Spoon custard mixture into prepared pie shell and cover and chill for 30 minutes or until set. Beat the whipping cream at high speed with an electric mixer until frothy. Gradually add 1/3 cup sugar and remaining 1 1/2 tsp vanilla, beating until soft peaks form. Spread the cream over the pie filling and top with toasted coconut. Serve and enjoy :)

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Blackberry Pie

More blackberries!!! I just couldn't resist buying more blackberries while at the grocery store last night, especially since they are on sale for buy one get two free. Who could resist such a great deal. Now I didn't want to make blackberry cobbler again, even though it tasted wonderful. I wanted to make something different this time around, therefore I decided on making a pie. Now usually I buy the pie dough at the store, but I decided to make it myself for a change. To my surprise it was easier than I thought it would be, so easy I would definitely make this pie crust again.

Pie Crust

1/2 cup vegetable shortening

1 1/2 cup all purpose flour

1/4 teaspoon salt

1/2 cup cold water

Double if doing a two layer crust or lattice crust

Blackberry Filling

3 baskets of blackberries

1/4 cup granulated sugar

Toss the blackberries in sugar and set aside. Mix the shortening, flour and salt together using a pastry blender until well combined and crumbly. Add in the water a little at a time. Mix well using a fork until combined. Place dough on a floured surface and roll out into a 12 inch circle. Place the dough into a pie plate and cut off any excess dough. Add the blackberry mixture to the pie plate. If you want to make a lattice crust or give it a layer of crust on top then repeat the recipe to make more pie dough. If you choose not to do the lattice crust you can do a crumb topping if you like. If doing a lattice crust roll out the dough and cut into 1/2 inch strips. Weave the strips over and under to give the latticed look. Bake at 425*F for 15 minutes then turn the oven down to 375*F and continue to bake for 25-30 minutes or until the pie is done. Sprinkle a little sugar on top for a little sparkle. Serve and enjoy. :)

Pie crust recipe from allrecipes.com

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Fresh Blackberry Cobbler

Tomas and I just love cobbler. Yesterday I was at the grocery store I saw that blackberries were on sale. So I grabbed a few baskets of blackberries and decided that I would make a cobbler for us. We were both very glad I did because it tasted wonderful. Now I have posted a cobbler on here before and I just so happens to be the same recipe as last time, besides I used a different fruit this time. I just had to share this recipe again because it very easy to make and it is very versatile. All you have to do is substitute whatever fruit you like for the blackberries, but I do recommend the fresh blackberries because it was super delicious. Whatever you decide to do I hope you enjoy it as much as we do. :)

Fresh Blackberry Cobbler

3 baskets fresh blackberries, washed and dried

Topping:
1 cup sugar
1 cup flour
½ cup butter

Place blackberries in a lightly greased 13x9 inch baking dish or any baking dish of your choice. In a separate bowl mix sugar, flour, and butter until crumbly. Sprinkle over fruit mixture. Bake at 400ºF for 30-45 minutes or until topping is a nice golden brown. Enjoy

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Cherry Crumb Pie

I had the day off the other day and thought it would be great if I baked something. So I searched my cabinets to see what I had and I came across some cherry pie filling. Then I saw that I had 1 pie crust left in the frezzer. Therefore I decided that the best thing to do was make a cherry pie with crumb topping. It must have been a good decision because the pie was gone by the end of the day. Now I am going to have to make another one for the sweet tooths at my house. :)

Cherry Crumb Pie

1 refrigerated pie crust

2 cans cherry pie filling

3/4 cup butter (1 1/2 sticks) softened

1 cup flour

1 cup sugar.

cinnamon (optional)

Preheat the oven to 375ºF. Line 1 pie crust in a glass pie dish. Fold excess dough on edges and pinch to create ripples. Pour the two cans of cherry pie filling into the shell. In a separate bowl blend the butter, sugar and flour creating a crumb topping. Pour crumb topping on top of pie. Sprinkle some cinnamon on top if you like. To bake place pie in center rack of oven and place a baking sheet on bottom rack to catch any over flow. If you don't have a bottom rack, then place the pie on the baking sheet and place in oven. Bake for 40-45 minutes or until the crust and topping is a nice golden brown. Let cool on baking rack and enjoy. :)

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Easy Cherry Cobbler

Homemade cherry cobbler happens to be my boyfriends favorite dessert. He always request that I make this for him and when I do he gets really excited. I have made this cobbler using different types of fruit, each of them tasting wonderful, but the fruit my boyfriend and I prefer to use most is cherries. This recipe is very easy and takes no time at all to make. I originally got this recipe from my mom and over the years we decided that it needed more crumb topping, therefore we doubled the recipe. The recipe provided below is how I usually make it. Well I hope you enjoy this warm dessert as much as we do. :)

Easy Fruit Cobbler
4 cups fruit (your choice) or 2 cans of fruit pie filling
Cinnamon (optional)

Topping:
1 cup sugar
1 cup flour
½ cup butter

Place fruit in a lightly greased 13x9 inch baking dish. Sprinkle with cinnamon if you desire. In a separate bowl mix sugar, flour, and butter until crumbly. Sprinkle over fruit mixture. Bake at 400ºF for 30-45 minutes or until topping is a nice golden brown. Enjoy :)

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Baby Apple Pies

I still have a lot of apples in my house, therefore I keep thinking of recipes that will involve them so I can get rid of them before they go bad. So the other day I got to thinking and decided that I should make some baby apple pies for desert. The good thing about these apples pies is since they are small you do not eat as much as you would if you had a slice of a big pie (that is if you eat no more than a couple). Mine didn't come out looking too pretty because I was in a hurry so me and my boyfriend could watch a movie, however they did come out tasting pretty good. I hope you enjoy making and eating these baby apple pies as much as we did. :)

Baby Apple Pies

1 package of refrigerated pie crust

3 medium sized apples peeled, cored, and diced

1/2 cup sugar

1 tablespoon cinnamon

Preheat the oven to 350º F. In a bowl mix together the diced apples, cinnamon, and sugar; set aside. Roll out the pie crust and cut out 12 circles, about 3in in diameter, place the cut dough into each section of an ungreassed cupcake pan, press down to form pie shells. Spoon a little of the apple mixture into the 12 pie shells. Using the scraps of the pie crust dough, cut out strips that are about the size of the pies and lay in a crisscross pattern. For an added little touch you can cut out shapes with a small cookie cutter and place them on top. Bake for 25- 30 minutes or until the pie crust are a golden brown. Enjoy :)

You may end up with enough extra dough and apple mixture to make more pies than 12. So just keep making them until you run out of the ingredients.

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Key Lime Pie

For Valentine's Day I thought it would be nice if I made my boyfriend Tomas his favorite dessert, which is key lime pie. He absolutely loved it and was so surprised I made it because he thought I bought it. He also loved the heart shaped limes that I placed in the middle of the pie. Since he enjoyed the pie so much I would like to share this simple recipe so you can make this pie as well. I actually found this recipe in the Southern Living: Our Best-Ever Cakes and Pies magazine that I bought a long time ago. I did change a couple of things with this recipe. It is actually is suppose to have a meringue topping, but since none of us like meringue I decided to garnish it with whip cream and lime wedges. Also if you prefer to not make the pie crust then you can buy an already made graham cracker crust at the store.

Key Lime Pie

Pie Crust:

1 ¼ cups graham Cracker Crumbs
1/3 cup butter, melted
¼ cup firmly packed brown sugar.

Filling:
2 (14oz) cans sweetened condensed milk
1 cup key lime juice

Preheat oven to 350º. Combine the pie crust ingredients and press the crust mixture on bottom and sides of a 9-inch pie plate. Bake 10 minutes. Let it cool completely. Preheat the oven to 325º. Stir together the sweetened condensed milk and key lime juice until blended. Pour into the prepared crust and bake for 22-25 minutes. Cool for 8 hours.

These are the flowers my boyfriend gave me on Valentine's day. He also gave me a Coach purse for Valentine's Day but he gave that to me a few weeks before. He is so sweet I love him so much.

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Chocolate Chip Pie

Over a few months ago I bought The Dean Bros Cookbook at a really good price. Unfortunately, i never got a chance to make anything from their book until now. The first one i decided to try was their Chocolate Chip Pie. It came out really good and everyone liked it. Another good thing about this recipe is it makes two pies which meant more to go around. One thing that i did different was i did not follow their whipped cream recipe because I wanted to make it easier for me to do and also because I was being lazy. So what I did was I used cool whip and mixed the chocolate chips in. You can do whatever you feel more comfortable with either way it still comes out good.

Chocolate Chip Pie

Pie:
2 ¾ cups all-purpose flour
1 ½ teaspoons salt
1 ¼ teaspoons baking soda
1 teaspoon baking powder
1 cup butter
1 ½ cups packed light brown sugar
½ cup granulated sugar
3 large eggs
1 teaspoon vanilla
3 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Whipped Cream:
1 container of Cool Whip
½ cup chocolate chips

1) Preheat oven to 350ºF. Grease two 9-inch pie plates and set aside.
2) In a large bowl, sift the flour, salt, baking soda, and baking powder. In the bowl of an electric mixer, cream the butter, brown sugar, and granulated sugar. Add the eggs one at a time. Beat in the vanilla. Add the flour mixture a little at a time until fully combined. Fold in the 3 cups of chocolate chips and nuts if you want. Divide the dough between the two pie plates and smooth down.
3) Bake the pies for 30 minutes or until they are slightly firm to the touch but still soft. If the pies begin to darken before done then cover with foil and continue to bake. When done let pies cool completely.
4) For the whipped topping you can take a container of cool whip and mix in ½ cup miniature chocolate chips. When ready to serve pies spread the whipped topping over cooled pies and serve.

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