The Pie Hole

recipecardbox:

Chocolate Banana Cream Pie

Source - http://allwomenstalk.com/13-ingredients-and-directions-of-chocolate-banana-cream-pie-receipt/

• 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, softened
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 pkg. (about 3.4 oz.) banana cream or vanilla instant pudding and pie filling mix
• 2 medium bananas, peeled and sliced
• 1 1/2 cups frozen whipped topping, thawed
• NESTLÉ NESQUIK Chocolate Flavor Syrup, (optional)
• NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, (optional)

Directions of Chocolate Banana Cream Pie:

• Preheat oven to 350° F. Grease 9-inch pie plate.

• Press 20 squares of cookie dough* onto bottom and up side of prepared pie plate.

• Bake for 18 to 22 minutes or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.

• Beat milk and pudding mix according to package directions in small bowl; refrigerate for 5 minutes.

• Spread 1 cup pudding over cookie crust (saveremaining pudding for later use). Top pudding with bananas; spread with whipped topping. Refrigerate for at least 1 hour or until set. Drizzle with Nesquik; top with morsels. Cut into wedges.

NOTE: May substitute 1 1/2 cups milk for CARNATION Evaporated Milk.

*You will have 4 squares left. Refrigerate for future use or bake and enjoy!

omomnom:

Banana Cream Chocolate Pie

INGREDIENTS:

Crust

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling

1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil

DIRECTIONS:

1. Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.

3. Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.

4. Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.

5. In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.

6.In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.

breakfast-brunch-dessert:

Nutella Cream Pie
Crust:

• 1 package Oreo cookies
• 2 Tablespoons sugar
• 1/2 cup unsalted butter, melted

Nutella Cream Filling:

• 4 ounces cream cheese, softened (1/2 block of cream cheese)
• 3/4 cup powdered sugar
• 1/2 cup Nutella
• 1/2 cup whole milk
• 1 cup heavy whipped cream

Whipped Cream:

• 1 cup heavy whipping cream
• 3 Tablespoons sugar
• 1 teaspoon vanilla extract

Directions
To make the crust:

1. Grind the Oreo cookies in the food processor. Put the crumbs in a large bowl and add the sugar. Mix everything together. Pour in the melted sugar and stir to coat all of the cookie crumbs.
2. Put the crumbs in the bottom of a 9 inch pie plate. Press the crumbs into the side of the pie plate and then into the bottom.
3. Bake the crust at 350 degrees for 15 minutes.
4. Once the crust is done baking, cool completely on a cooling rack. DO NOT pour in the Nutella cream filling until the crust has completely cooled.

To make the filling:

1. In a large mixing bowl with the paddle attachment, (a handheld mixer works fine) mix together the softened cream cheese and powdered sugar.
   Then add in the Nutella and milk. Mix until all of the ingredients are combined.
2. Pour the Nutella mixture into a bowl and refrigerate while you make the whipped cream.

To make the whipped cream:

1. In a large mixing bowl with the whisk attachment, (a handheld mixer works too), pour in 1 cup of heavy whipping cream and mix on high speed.
2. Slowly add in 3 Tablespoons of sugar and 1 teaspoon of vanilla extract. Whip until stiff peaks form (until the whipped cream is firm).

To assemble pie:

1. Add 1 cup of whipped cream to the Nutella mixture. Fold the ingredients together.
2. Pour the Nutella Cream Filling into the cooled pie crust.
3. Place in the freezer until the filling is firm. It will take a while to firm up, don’t worry. About 5-6 hours.
4. Once the pie is firm, cut into slices and enjoy!
5. If you like, top with the remaining whipped cream and chocolate shavings.

(via )

omomnom:

Strawberry Cream Pie

INGREDIENTS

Crust

1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (7 oz) almond paste
1 teaspoon cornstarch
1 egg white

Filling

1/2 cup granulated sugar
3 tablespoons cornstarch
3 cups sliced fresh strawberries*

Topping

1 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
8 fresh whole strawberries, if desired

DIRECTIONS

1. Heat oven to 400°F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.

2. Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.

3. Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.

4. Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.