Fresh Blueberry Pie

SUSAN'S NOTE: First passed on by my mother-in-law, this recipe is amazing for summer.

* 1 frozen deep dish pie crust

* 4 cups fresh blueberries
* 1/4 teaspoon salt
* 3/4 cup white sugar
* 1/4 cup water
* 3 tablespoons cornstarch
* 1 tablespoon butter
* 1 tablespoon lemon juice

DIRECTIONS

1. Prepare crust and bake as directed for "empty pie shell."

2. In a saucepan, combine 2 cups fresh blueberries, water, cornstarch, 1/4 teaspoon salt and 3/4 cup sugar. Bring to a boil and continue to boil for 5 minutes or until thick and clear. Add butter and lemon juice.
5. Pour filling over 2 cups berries in pie shell and allow to cool for an hour or 2.

Silken Chocolate Tofu Pie

SUSAN'S NOTE: We had this at a friend's house in Bloomington, and it was DEELICIOUS. If you don't have a double boiler, microwaving is fine.

Silken (tofu) Chocolate Pie

http://www.kitchenchick.com/2004/05/chocolate_tofu_.html

Chocolate Tofu Pie
1 crust (original recipe uses graham cracker, but I think an oreo cookie crust is far superior in this recipe)
21 oz of silken tofu (two 10.5 oz boxes, though two 12 oz boxes also works. The extra tofu does not appreciably dilute the chocolate taste at all.)
3 Tbs honey
12 oz semi-sweet chocolate
Enough fruit to cover pie, if using a fruit topping (see below)
Or whipped cream to serve on the side

1) Prepare fruit, if using. Wash fruit, shake water off and let drain really well, and chop if necessary. Let fruit become almost dry then toss with a bit of sugar. Wet fruit can make the pie soggy. Slighty damp, okay. (That lets the sugar cling to the fruit.) Dripping wet, bad.

2) Roughly chop tofu. Put in blender with honey and blend until smooth.

3) Melt chocolate in double boiler, stiring frequently. Add melted chocolate to blended tofu and re-blend. It may take some effort and time to get the chocolate to blend completely.

4) Pour into pie crust. Chill until set, usually a few hours. If you use a fruit topping, I've found that chilling first for, say, 15-30 minutes then add the fruit topping and finish chilling gives me a better result than putting the fruit on first. Serve small slices as this pie is very rich and sweet.

5) If using, whip the heavy cream just before serving.

Fruit topping ideas: fresh cherries halved and pitted, or raspberries, or strawberries. The cherries are surprisingly good and happen to be my favoriate topping. Raspberries, with their tartness, also make a good contrast with the pie.

Peanut Butter Banana Cream Pie

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1571369

Ingredients

Crust:
1 cup vanilla wafer cookies (about 20 cookies)
1/3 cup packed brown sugar
2 1/2 tablespoons butter, melted
Cooking spray

Filling:
3/4 cup packed brown sugar
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/2 cup reduced-fat peanut butter
1/2 teaspoon vanilla extract
1 (8-ounce) container frozen fat-free whipped topping, thawed
1 1/2 cups sliced banana (about 2 bananas)
1/4 cup fat-free chocolate sundae syrup
Preparation
Preheat oven to 350°.

Place cookies in a food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 to 3 times or just until combined. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 10 minutes; cool completely on a wire rack.

Place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.
Yield

10 servings (serving size: 1 wedge)
Nutritional Information

CALORIES 300(29% from fat); FAT 9.6g (sat 3.5g,mono 3.5g,poly 1.4g); PROTEIN 5.4g; CHOLESTEROL 12mg; CALCIUM 41mg; SODIUM 199mg; FIBER 1.5g; IRON 1mg; CARBOHYDRATE 49g

Cooking Light, JUNE 2002

Frozen Butterfinger Pie (Cooking Light)

Ingredients

1 chocolate pre-made graham crust

Cooking spray
4 cups vanilla fat-free frozen yogurt
3 tablespoons light-colored corn syrup
3 tablespoons creamy peanut butter
1 tablespoon fat-free milk
1 (2.1-ounce) chocolate-covered crispy peanut-buttery candy bar (such as Butterfinger), chopped
Preparation
Preheat oven to 350°.

Remove yogurt from freezer, and let stand at room temperature for 15 minutes to soften. Spoon half of yogurt into prepared crust.

Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth. Drizzle half of the peanut butter mixture over the yogurt in crust. Sprinkle with half of chopped candy bar. Repeat the procedure with remaining yogurt, peanut butter mixture, and candy bar. Cover with plastic wrap, and freeze for 3 hours or until firm.
Yield

9 servings (serving size: 1 wedge)
Nutritional Information

CALORIES 230(30% from fat); FAT 7.6g (sat 2.5g,mono 2.8g,poly 1.1g); PROTEIN 6.1g; CHOLESTEROL 5mg; CALCIUM 104mg; SODIUM 221mg; FIBER 1g; IRON 1.4mg; CARBOHYDRATE 36.6g

Cooking Light, MARCH 1999

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=264575

Chocolate Fudge Pie Recipe

Chocolate Fudge Pie


This is a great make-ahead dessert as it needs to chill at least 4 hours.


1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1 cup packed brown sugar
1/2 cup unsweetened cocoa
1 tablespoon all-purpose flour
3/4 cup 2% reduced-fat milk
1/3 cup light-colored corn syrup
1 tablespoon butter, melted
1 teaspoon vanilla extract
2 large eggs
2 large egg whites
1 cup frozen fat-free whipped topping, thawed
1/2 teaspoon unsweetened cocoa (optional)

Preheat oven to 350°.

Fit dough into a 9-inch pie plate. Fold edges under; flute. Place pie plate in freezer until ready to use.

Combine brown sugar, 1/2 cup cocoa, and flour in a large bowl. Combine milk and next 5 ingredients (milk through egg whites); stir with a whisk until well blended. Add milk mixture to brown sugar mixture; stir until combined.

Pour mixture into crust. Bake at 350° for 40 minutes or until just set. Cool on a wire rack to room temperature. Cover; chill at least 4 hours. Spread whipped topping evenly over filling; sprinkle with 1/2 teaspoon cocoa, if desired.


Yield: 10 servings (serving size: 1 wedge)

CALORIES 272 (28% from fat); FAT 8.6g (sat 4g,mono 2.7g,poly 1.4g); PROTEIN 4.3g; CHOLESTEROL 51mg; CALCIUM 53mg; SODIUM 150mg; FIBER 1.5g; IRON 1.2mg; CARBOHYDRATE 46.5g

Cooking Light, JANUARY 2003

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=404133

Summer Berry Pie

Summer Berry Pie
http://www.kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=52121

rep Time:
25 min
Total Time:
4 hr 30 min
Makes:
10 servings
3/4 cup sugar
3 Tbsp. cornstarch
1-1/2 cups water
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
1 cup each: blueberries, raspberries and sliced strawberries
1 HONEY MAID Graham Pie Crust (6 oz.)
1-1/2 cups COOL WHIP Whipped Topping, thawed

MIX sugar and cornstarch in medium saucepan. Gradually add water, stirring until well blended. Bring to boil on medium heat, stirring constantly; boil 1 min. Remove from heat. Add dry gelatin mix; stir until dissolved. Stir in fruit.

POUR into crust.

REFRIGERATE 3 hours or until firm. Top with whipped topping just before serving. Store any leftover pie in refrigerator.
Kraft Kitchens Tips
Healthy Living
Save 70 calories and 7 grams fat per serving by using COOL WHIP LITE and a ready-to-use reduced fat graham cracker crumb crust.
Jazz It Up
For a great summer cooler, serve topped with scoops of vanilla ice cream instead of the whipped topping.
K:18459v0:52121
Average Rating (36)
Rated by iswearillbeastar1day on 7/25/2007
" EXCELLENT! And so easy to make. I made it for 4th of July and it was gone in a snap! I made it with two cups of strawberries and one cup of blueberries. I also made it with strawberry-kiwi jello because it was all I had in the house, and it was delicious!"
See All Ratings & Comments See All Ratings and Comments
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Nutritional Information
Calories
510
Total fat
20 g
Saturated fat
6 g
Cholesterol
0 mg
Sodium
350 mg
Carbohydrate
75 g
Dietary fiber
2 g
Sugars
44 g
Protein
3 g
Vitamin A
0 %DV
Vitamin C
25 %DV
Calcium
0 %DV
Iron
8 %DV

Strawberry Jello Pie

Strawberry JELL-O Pie
Strawberry JELL-O Pie

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Prep Time:
20 min
Total Time:
2 hr 20 min
Makes:
8 servings
1-1/4 cups apple juice
1/2 cup sugar
3 Tbsp. cornstarch
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
2 cups fresh strawberries, cut in half
1 HONEY MAID Graham Pie Crust (6 oz.)

MIX apple juice, sugar and cornstarch in saucepan; cook on medium heat 2 min. or until thickened, stirring constantly. Remove from heat. Add dry gelatin mix; stir 2 min. until completely dissolved.

ARRANGE strawberries, cut-sides down, on bottom of crust; cover with gelatin mixture.

REFRIGERATE 2 hours or until firm. Store leftovers in refrigerator.
Kraft Kitchens Tips
Jazz It Up
Garnish each serving with dollop of prepared DREAM WHIP Whipped Topping and a fresh strawberry.
K:2211 v0:54394
Average Rating (66)
Rated by A cook on 12/5/2007
" Everyone loved it and asked for the recipe...would definitely make it again."
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Nutritional Information
Calories
240
Total fat
6 g
Saturated fat
1 g
Cholesterol
0 mg
Sodium
140 mg
Carbohydrate
46 g
Dietary fiber
1 g
Sugars
33 g
Protein
2 g
Vitamin A
0 %DV
Vitamin C
40 %DV
Calcium
0 %DV
Iron
4 %DV

http://www.kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=54394