Pumpkin Pie Spectacular ~ by Caroline

This has become our family's new favorite way to make pumpkin pie! :-) It's amazing, and the cookie layer on the crust with the crumb topping on top really adds a lot!  I've never been a huge fan of pumpkin pie, but I LOVE this! :-) 

 

1 pre-made pie crust
2 cups crushed ginger-snaps or cinnamon snaps (Here are recipes for those.  I've used both for this pie, and they are both turn out amazing: Cinnamon snaps: http://foursistersff.blogspot.com/2014/03/cinnamon-snap-cookies-by-caroline.html Ginger Cookies: http://foursistersff.blogspot.com/2015/11/soft-gingrbread-cookies-by-caroline.html
1 cup pecans, finely chopped
1/2 cup powdered sugar
1/4 cup butter, melted
1 (15 oz) can Pumpkin
1 (14 oz.) can sweetened condensed milk
2 large eggs, beaten
1/2 cup sour cream
1 tsp. ground cinnamon
1/2 tsp vanilla
1/2 tsp pumpkin pie spice
7 Ginger/Cinnamon Snap Cookies, halved

Preheat oven to 350. 

1. Stir together crushed cookies, powdered sugar and butter.  Press mixture on bottom of pie crust, and up the sides.
2. Bake at 350 for 10 minutes. Let cool completely on a wire rack (about 30 minutes).
3. Stir together pumpkin, and next 6 ingredients until well blended. pour into prepared crust. Place pie on aluminum foil lined baking sheet.
4. Bake at 350 for 45 minutes. Sprinkle Pecan Streusel around edges and continue baking for 25-30 minutes or until center is set. (If needed, shield edges of pie crust with foil during the last 25-30 minutes) Remove from oven, and let cool slightly for 5-10 minutes.  Insert cookies around edge of pie crust.  Let cool completely on a wire rack (about 1 hour)

Makes 1 pie ~ 8 servings

Pecan Streusel Topping
1/2 cup all-purpose flour
1/2 cup packed brown sugar
4 Tablespoons butter, melted
1 cup coarsely chopped pecans
Dash of salt
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice

1. Stir together all ingredients, until well mixed and very crumbly.  Mixture will not be dry at all. 

 

Rich Chocolate Pecan Pie ~ by Caroline

 

I have always loved pecan pie, but chocolate pecan pie is even better!  After trying out several different recipes, we have decided that this one is definitely the BEST!  Enjoy! 

Ingredients

• 1 1/2 cups pecans
• 1 cup semisweet chocolate chips
• 1 unbaked 9-inch pie shell
• 4 eggs, beaten
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1/2 cup corn syrup
• 1/2 teaspoon vanilla extract
• Pinch salt

Directions

Preheat the oven to 375 degrees F.

 

Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

 

In a mixing bowl, whisk the remaining ingredients together.  Pour the filling over the pecans.  Bake until the filling sets, 50 to 60 minutes.  Remove from the oven and let cool for 30 minutes before slicing.

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I actually tried doubling the filling last time I made this, and it turned out great!  But either way is awesome.  :)

 

Source: food.com 

 

 

 

Rhubarb Sour Cream Pie (With Added Strawberries ;-) ~ by Valerie

Another great springtime dessert!!!

 

Lydia's dear mom-in-love and our precious friend, Janet,

first introduced our family to the wonders of home-grown rhubarb! 

She served us a rhubarb coffee cake one day that was oh-so-delicious!!!!

And she made scrumptious rhubarb muffins for Richie and Lydia's reception treats.

So we are very excited about finding this amazing recipe recently

to use our little harvest of rhubarb on!

We just discovered too, that if we add some strawberries to it,

it is a great way to stretch the rhubarb when we don't have quite enough,

and it becomes even more flavorful and beautiful! 

And the sour cream makes it especially different from most fruit pies, and well . . . .

wonderfully creamy! ;-)

 

 

Ingredients:

 

1 (9 inch) unbaked pie crust 4 cups chopped fresh rhubarb 1 egg 1 1/2 cups white sugar 1 cup sour cream   (The last couple times we made this pie, we used 2 cups of rhubarb and 2 or more cups of strawberries.  We also added a little extra flour to help with the extra moisture from the strawberries.)

1/3 cup all-purpose flour   1/2 cup all-purpose flour 1/2 cup brown sugar 1/4 cup butter, melted

Directions:

1.	Preheat the oven to 450 degrees F (220 degrees C).
2.	Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
3.	In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
4.	Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving. Source:  http://allrecipes.com/recipe/rhubarb-sour-cream-pie/