Zucchini Pie - Week 32

A pie that amazingly takes a zucchini

and turns it into apple pie.

 Before I made this, I was doubtful. The family agreed that this recipe is truly a success. 

The thing about zucchini is that it is so versatile. From vegetable dishes to desserts, it can be an easy ingredient to use when gardens are supplying this produce in mass. 

Ingredients:
Double pastry crust
6 c. zucchini
½ c. lemon juice
1-1/4 c. sugar
1-1/2 T. flour
1-1/2 t. cream of tartar
1-1/2 tsp. Cinnamon
¼ t. salt
¼ t. nutmeg



Directions:
Peel and remove seeds from zucchini. Slice like apples. In large saucepan, add a small amount of water and lemon juice to zucchini and bring to a boil. Simmer for about 10 minutes. Drain well, and add sugar, flour and seasonings. Place in pie crust. 









Cover with top pie crust and seal edges. Cut slits in top of crust for steam to escape. 
Bake for 45 minutes at 350 degrees.

 I found these interesting zucchini facts from thefoodchannel:

1. One zucchini has just 25 calories (compared to a baked potato, for example, which has 130 calories).

2. The flower of the zucchini plant is also edible. (If you dare.)

3. The world’s largest zucchini on record was 69 1/2 inches long, and weighed 65 lbs. Bernard Lavery of Plymouth Devon, UK, grew the humongous veggie.

4. According to World’s Healthiest Foods Nutrition info, nutrients and vitamins found in zucchini can help prevent cancer and heart disease.

5. A soap bar called Fresh Zucchini Flower Big Bar Goat’s Milk Soap (rolls off the tongue, no?) is made with real zucchini.

6. The Zucchini Brothers a band from Saratoga Springs, N.Y., performs songs for young children.

7. A zucchini has more potassium than a banana.

8. The word zucchini comes from ‘zucca’ the Italian word for squash.

9. Biggest is NOT best. The most flavorful zucchinis are small- to medium-sized.

10. The three-day Annual Zucchini Fest in Obetz, Ohio, claims to be “everything zucchini.” The event runs in August, and includes a parade, queen’s pageant, contests, arts and crafts, games and much more.

Wow...just, wow. Who knew?

Fruit Loop Pie - Week 31

This pie is kind of fruity without containing any real fruit.

All of the boys were home for one last family get-together before the start of school. We really wanted to like this pie. And the website that I pulled this from does have some really good recipes, but unfortunately this one disappointed us.

Luke recommends using tropical punch kool-aid instead of the blue raspberry flavor. I will not be making this one again to find out. But if you do, I want to hear what your family thinks of it.

Ingredients:
3 c. Fruit Loops, crushed (crush before you measure)
½ c. sugar
8 oz pkg cream cheese
2 c. marshmallow fluff
1 (0.22 oz) packet Kool Aid Ice Blue Raspberry Lemonade flavor
 8 oz Cool Whip (defrosted)







Directions:
Mix together Fruit Loops, butter and sugar.
Press mixture into an ungreased 9” pie plate.
Bake at 350 degrees for 10 minutes.
Cool completely.
Cream together Kool Aid and cream cheese.
Add marshmallow fluff and blend well.
Fold in 1 c. of Cool Whip.
Spoon into cooled crust.

Top with remaining Cool Whip and sprinkle with Fruit Loops over the top. 
Freeze for at least 2 hours. Served chilled.

The best thing about this pie was we ate it during family game night.

Our favorite go to games are "Apples to Apples" and "Mexican Train Dominoes".

Which games does your family like to play?

S'more Chocolate Pie - Week 30

 There is s'more for everyone in this pie.

With 3 layers of chocolate and a marshmallow top over the graham cracker crust, it is everything that you love in your campfire favorite. You'll want to resist the temptation of having a generous slice because a tiny thin slice will be about just right as it is so sugary sweet.

My son and his friend stopped in their tracks when they saw this pie cooling on the kitchen table. Their eyes glazed over, and you could see their mouths watering at the sight. It was difficult to wait until it cooled down and was served after the main courses.  Strange vegetables were even consumed to get the chance to eat a slice of this pie.  After a few bites and the declaration of "this is the best pie ever",  even the preteen boys had to take a step back and let it settle before they could finish their slice.  So, you'll want to slice this to save s'more for later. It kept well in the fridge and was a treat when you just wanted s'more.

I plan on this pie making another appearance in our home during the holidays. I may put it in a square pan and cut it in small squares to serve along with holiday candies and fudges.

Ingredients:
1 prepared graham cracker crust
1 c. milk chocolate chips
1 c. white chocolate chips
1 c. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk, divided
1-1/2 t. vanilla, divided
1-1/2 c miniature marshmallows





Directions:
In microwave-safe bowl, combine milk chocolate chips, 1/3 can sweetened condensed milk, and ½ t. vanilla.
Microwave at 50% power for 2 minutes. Stir until chips are melted, and pour into bottom of prepared crust.

Refrigerate while preparing next layer. Melt white chocolate chips, 1/3 can sweetened condensed milk, and ½ t. vanilla at 50% power for 2 minutes. Stir until chips are melted, and pour over milk chocolate layer. 





Refrigerate while preparing 3rd layer. Melt semi-sweet chips, 1/3 can sweetened condensed milk, and ½ t. vanilla at 50% power for 2 minutes. Stir until chips are melted, and pour over white chocolate layer. 










Preheat the broiler. Cover top of pie with marshmallows, and place under broiler for a few minutes just until marshmallows are lightly browned.


Refrigerate.

This pie will remind you of sitting around the campfire and

spending time with friends and family.

Enjoy!

Grilled Pina Colada Pie - Week 29

Pie can be made anywhere; even on the grill with this simple summer recipe.

Our family loves our outdoor cooking. My husband is a great outdoor chef. He would rather be outdoors or in his garage (man cave) than stuck in the house; so, when it is his turn to cook, he usually fixes it outside. He makes a mean "bacon chili" and also a great "campfire lasagna".  When I needed a well-seasoned cast iron skillet, I turned to him for the  right equipment. 

For my pie challenge, I committed myself to making homemade crust for every pie. However, I do recommend the use of a premade crust for this one. On the hot afternoon that I made this, I had a difficult time keeping my crust together and the finished pie ended up messier than I would have liked.

The original recipe called for a 400 degree preheated grill, and I tried to achieve that, but fell short. I just cooked it a little bit longer. Also, the recipe was not clear on how much pie this made; and, YES, I discovered to make ONE pie you need to use only half a small box of instant pudding, and half a pineapple. I suppose you could make 2 pies, and double the recipe. I could see making a different type of pie with the other half of the pudding as most of my family doesn't care for coconut. 

I definitely don't recommend using canned pineapple because fresh pineapple is so delicious and canned pineapple just wouldn't be the same.

I hope to try another grilled pie and update this post. In the meantime, here is the pie as I made it:


Ingredients:
1 pastry crust
½ pkg instant vanilla pudding
¾ cup milk
½ Pineapple
½  cup sweetened shredded coconut
½ t. rum extract
1 egg
1 T. water






Directions:
1. Place pie crust in 8” cast iron skillet
2. Mix pudding with milk and let stand for 5 minutes
3. Cut pineapple into chunks and mix into pudding. Stir in coconut and rum extract.
4. Place mix in crust
5. Mix egg with water and brush edges of pie crust.
6. Place cast iron skillet on preheated grill at 400 degrees. Bake for 20-25 minutes.

Notes:
I recommend using a premade crust.
This recipe uses HALF of a small box of pudding
If you cannot maintain 400 degrees on your grill, you can keep it in for a longer period of time.

Grilling is part of summer.
What are some foods that you've tried on your grill?

Twix Chocolate Pie - Week 28

"It's the only one with the cookie crunch", George Costanza

Cookie crunch, creamy caramel filling, and a smooth chocolate finish makes this decadent pie a treat. I made this pie as a special treat for my husband's 45th birthday.

This was the first time that I have truly tasted fresh homemade caramel. Its taste is hands down the best thing that I have ever ate; so I can guarantee that it will be worth the patience it takes to wait for the caramel to develop. I was skeptical that the ordinary white granulated sugar would make caramel, but it does. In my research, I was warned to make sure to not let it burn; so you will want to take extra care to watch it closely.

When you eat your first thin slender slice of this pie, you will agree that the caramel filling in this pie is truly remarkable.

Crust Ingredients:
1 cup flour
3 T. sugar
½ t. salt
½ cup butter, cubed
2 large egg yolks
1 T. cocoa powder

Caramel Filling:
1 cup sugar
1/4 cup water
1/4 cup heavy whipping cream
1/4 cup butter, cubed
1 t. vanilla
¼ t. salt

Chocolate Ganache:
1 cup heavy whipping cream
1/2 cup cocoa powder
3/4 cup sugar

Crust Directions:
Mix flour, sugar, and salt. Cut in butter until mixture resembles coarse meal. Add egg yolks, and toss until well mixed. Add cocoa powder and mix well. Press dough into a tart pan or springform pan going up sides some. Bake for 20 minutes at 375 degrees. Cool on rack.



Caramel Filling Directions:
Combine sugar and water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until mixture is deep amber (10 minutes). Remove from heat; add cream. Add butter and stir over low heat until caramel is smooth. Add vanilla and salt. Pour warm caramel into crust. Completely cool (45 minutes).

Chocolate Ganache Directions:
Bring cream to simmer in small saucepan. Remove from heat. Slowly add cocoa and sugar. Whisk until smooth. Let  stand until slightly cooled, but still pourable, about 10 minutes. Pour evenly over caramel filling.

Refrigerate uncovered until chocolate is firm, about 2 hours. Cover and refrigerate.

This recipe takes a favorite candy bar and makes it a favorite pie. 

Can you imagine another favorite candy as a pie?

Enjoy this extra special pie!