Caramel Pie

You can't see all the yummy gooeyness of this pie because I made it to take to a friend. I'll post a better picture next time I make it.

Everyone loves this pie! You'd never guess that it only takes three ingredients to make!

Caramel Pie
(Printable Version)
1 can sweetened condensed milk
1 pre-made graham cracker crust (or you can make your own)
1 (8oz) container cool whip, thawed

Boil unopened can of condensed milk in a deep saucepan covered for 2 hours. Make sure that the water covers the can the entire time. Carefully remove can from water and let cool for 30 minutes. Open can and spread caramel evenly on the bottom of the graham cracker crust. Top with cool whip. Refrigerate at least 2 hours before serving.


This recipe is linked to Tidy Mom of 2:

Easy Oil Pie Crust

Easy Oil Pie Crust (from Better Homes and Gardens Cookbook)

1 1/4 cups all-purpose flour

1 T. sugar

1/4 tsp. salt

1/4 cup oil

3 T. milk

In a medium bowl stir together flour, sugar, and salt. Add oil and milk all at once to flour mixture. Stir lightly with a fork. Form into a ball. Press dough firmly onto bottom and up sides of a 9-inch pie plate.

Print this recipe! .::See instructions in left sidebar::.

Caramel-Pecan Pumpkin Pie

Caramel- Pecan Pumpkin Pie (modified from Better Homes and Gardens Cookbook)

1 pie crust (use store bought or make your own. I use this recipe)

2 slightly beaten eggs

1 (15oz) can pumpkin

1/4 cup milk (I used yogurt)

1/2 cup brown sugar

1 T. all-purpose flour

1 tsp. vanilla

1/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. allspice

1/2 cup brown sugar

1/2 cup chopped pecans (I used walnuts)

2 T. butter, softened

Prepare crust and set aside. In a large bowl stir together (I used my mixer on low speed) eggs, pumpkin and milk. Stir in the sugar, flour, and spices. Pour pumpkin mixture into pie crust. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes.

Meanwhile, in a medium bowl stir together brown sugar, nuts, and butter until combined. Remove foil from pie. Sprinkle brown sugar mixture over top of pie. Bake for 20 minutes more or until knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours.

Print this recipe! .::See instructions in left sidebar::.

Raspberry Chocolate Custard

I got this recipe in a pregnancy email from What to Expect. I modified the original recipe a little to fit our tastes.

3/4 cup semi-sweet chocolate chips

6 oz fresh raspberries

1 cup milk

2 T. butter

1/2 cup sugar

1/4 tsp salt

1 tsp vanilla extract

1/2 cup all-purpose flour

1 tsp cinnamon

4 eggs

powdered sugar for dusting

Preheat oven to 350 degrees. Grease a 9 in glass pie plate. You can use custard cups if you want.

Add raspberries and chocolate chips to pie plate and set aside.

In a small saucepan combine milk, butter, sugar and salt. Heat over low heat stirring often, until butter is melted and sugar is dissolved.

Remove pan from heat and stir in vanilla.

Sift flour and cinnamon together into a mixing bowl. Whisk in the eggs one at a time; beating until mixture is clump-free.

Slowly pour milk mixture into flour mixture, stirring until smooth. Pour over over raspberries and chocolate.

Bake for 35-40 minutes or until golden brown (or you can stick a fork in the center and it will come out clean). Cool slightly then dust with powered sugar and serve warm. Store leftovers in the refrigerator.

We loved this! It's just so easy but so gourmet!

Key Lime Pie

This is one of the easiest pies I've ever made! It always gets rave reviews too! It's kind of a go-to dessert when I need something fast or spur of the moment since I usually have all the ingredients in my pantry.

What's neat about this pie is that you don't have to make it Key Lime, you can do Lemonade, Strawberry, or whatever Kool-Aid flavor you have a hankering for at the time you want to make it! Every flavor I've tried has been a hit with all who tried it!

I almost forgot to mention that a cashier at Walmart told me the recipe several months ago. She saw that I was buying Lemonade packets and cream cheese (for completely different things) and she said I just had to try this pie.

Super Easy Pie

1 (8oz) package cream cheese, softened

1 can sweetened condensed milk

1 packet (any flavor) Kool-Aid

1 (8oz) carton cool whip

1 graham cracker crust

In a mixing bowl beat cream cheese until smooth. Add condensed milk and Kool-Aid, beat well. On low speed of mixer, whip in cool whip until fully combined. Spoon into crust and smooth out to edges. Freeze for 3-4 hours before serving. Store leftovers in freezer.

Enjoy!!