Tear Jerker Pie...

Pistachio Cream pie with sweetened strawberries and cool whip. I may just have to dub this one "The Tear Jerker". The reason being because after I sat the dessert plates at the table and walked back into the kitchen I suddenly hear Anthony boohooing. I hollered out at him asking if it was really that bad and his reply was, "No Mom, it is really that good! As a matter of fact this is my new favorite pie and I want it every year on my birthday!" Apparently I am a darn good pie maker. Yay for team Bazan! :)


1 prepared graham cracker pie shell OR if making your own you will need;
2 cups plus 2 T. of graham cracker crumbs (reserve 2 T. until later for topping)
1 stick of melted butter

Mix together and pressed into a pie dish.

2 Packages of pistachio Jello brand pudding
2 cups of cold milk
3/4 cup of cool whip

Whip together till creamy, thickened and smooth and pour into pie crust.
Refrigerate for 2 or more hours.

Slice strawberries and sprinkle with sugar. Set aside for topping pie slices.
Once you slice pie add strawberries, a spoon of cool whip, and then sprinkle graham cracker crumbs for the grand finale. ENJOY!!!

HEALTH TIPS:
If you are trying to cut sugar and/or fat use the reduced fat graham cracker crust, use the sugar free pistachio pudding, skim milk, sugar free cool whip, and splenda to sprinkle of the strawberries.

"The standing O"

Banana Cream Pretzel Pie with homemade caramel!!
I will post the recipe later for you all! It was fantastic!!!

Banana Cream Pretzel Pie

Crust:

2 c. crushed pretzel sticks

1/4 c. brown sugar

1/8 tsp. salt

9 T. melted butter

Mix above ingredients and press into a pie pan or 9 inch spring form pan. Bake in oven at 350* for 18 minutes or until golden brown. Set on cooling rack and make the caramel as follows;

Caramel:

In a small heavy skillet bring the granulated sugar (sugar/splenda blend) and 3 T. of water to a boil, stirring constantly until the sugar has dissolved. Then boil without stirring, but swirling the pan occasionally, until golden brown, about 5 minutes. Let cool for 2 minutes then whisk in the remaining 2 T. of butter, the remaining 1/4 of whipping cream, and 1/4 tsp. salt. Pour half of this caramel directly on top of the crust and let cool down for 3 to 5 minutes. Reserve the remaining caramel for later. While this is cooling prepare the following;

Pie Filling:

2 small boxes of Jello brand banana cream pudding

1 and 1/2 c. of milk

3/4 c. of cool whip

Whisk together till well blended and there are no lumps in pie filling. Slice 2 large bananas and arrange on top of the caramel crust, then pour pie filling directly on top. Refrigerate until you are ready to slice and serve.

Top with fresh banana slices, left behind crumbs from your crust, cool whip, and some of the reserved caramel. ENJOY!!! 

Take 5 Pie

          Take 5 Pie



2 c. broken pretzel sticks
1/2 c. brown sugar
3/8 tsp. salt
1 and 1/2 sticks of butter (Half of which needs to be melted)
4 oz. cream cheese, softened (can use reduced fat or fat free)
1/2 c. milk chocolate morsels
1/2 c. peanut butter
1 1/4 c. of heavy whipping cream, chilled
1 1/2 tsp. vanilla extract
1/2 c. granulated sugar (can substitute with 1/4 c. sugar/splenda blend)



Preheat oven to 350*
Pound pretzels into crumbs either by brute force ;) or by using a food processor.
Mix in 1/4 c. brown sugar and 1/8 tsp. of salt. Place mixture in bowl and stir in the 6 T. of melted butter. Press evenly in the bottom of a 9" spring form pan. Bake in oven until edges are browned, about 18 minutes. Remove from oven and spread chocolate chips evenly on top of crust. Let cool on rack.

Beat the cream cheese, peanut butter and 4 T. of softened butter on med speed until fluffy, about 1 minute. Beat in remaining 1/4 c. brown sugar. In a separate bowl, beat 1 c. of heavy cream with vanilla on med speed until soft peaks form, then fold into the peanut butter mixture. Evenly spread the mixture on top of the pretzel crust. Cover with plastic wrap and refrigerate until firm, around 2 hours.

In a small heavy skillet bring the granulated sugar (sugar/splenda blend) and 3 T. of water to a boil, stirring constantly until the sugar has dissolved. Then boil without stirring, but swirling the pan occasionally, until golden brown, about 5 minutes. Let cool for 2 minutes then whisk in the remaining 2 T. of butter, the remaining 1/4 of whipping cream, and 1/4 tsp. salt. Transfer to a bowl and let cool off. Drizzle over top of pie when slightly warm. ENJOY!!!

TIPS:
To make this as simple and quick as possible instead of whipping the cream with vanilla you can buy a small container of cool whip and fold it in. Also if you are intimidated by making your own caramel you can buy caramel ice cream topping in a jar and drizzle that over the top.