Charlie Brown Pie Recipes

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BLACKBERRY POT PIES



Blackberry Pot Pies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 13

Two 24-ounce bags frozen blackberries
1 1/2 cups sugar
1/4 cup cornstarch
2 tablespoons vanilla
Perfect Pie Crust, recipe follows
1 egg, lightly beaten, for the egg wash
Vanilla ice cream, for serving
3 cups all-purpose flour
1 teaspoon salt
3/4 cup (1 1/2 sticks) salted butter, cut into pieces
3/4 cup vegetable shortening or lard
1 tablespoon distilled white vinegar
1 egg, lightly beaten

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the blackberries and sugar in large saucepan and bring to a boil. Mix the cornstarch with 2 tablespoons water and add it to the pan. Simmer until thick, about 5 minutes. Stir in the vanilla. Remove from the heat and cool slightly.
  • Fill the individual cast-iron pans with 3/4 cup filling each and set on a baking sheet lined with foil.
  • Take out the Perfect Pie Crust dough and separate into 6 even balls. Roll out the first one until about 1/8 inch thick. Cut out a circle from the dough slightly larger than the pan. Place the circle on top of a filled pan and press the edges slightly. Repeat with all the dough and pans. With a pastry brush, lightly wash the top of the pies with the egg wash. With a sharp knife, make small slits in the top of each pie to allow hot air to escape.
  • Bake until the crusts are golden brown, 20 to 25 minutes. (The berries will bubble over slightly; that's normal.) Allow to sit for at least 15 minutes before serving.
  • Serve each individual pie with a scoop of vanilla ice cream.
  • Mix the flour and salt in a bowl. Add the butter and vegetable shortening and work into the flour using a dough cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined. Place the dough in a plastic bag and chill until needed.

TOMATO PIE WITH CORNMEAL CRUST



Tomato Pie with Cornmeal Crust image

Tomato pie is a staple in Low Country cuisine, and if you're unfamiliar with this dish, it's not a dessert at all. I layer sliced heirloom tomatoes, my famous pimiento cheese, herbs, onion and ham in a cornmeal pie crust and bake them up. The result is a to-die-for side or main dish that I know you'll love.

Provided by Kardea Brown

Categories     main-dish

Time 3h10m

Yield 8 servings

Number Of Ingredients 28

1/2 cup plain yellow cornmeal
3/4 cup all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1/3 cup vegetable shortening
5 tablespoons ice cold water
4 to 5 large heirloom tomatoes, sliced
Kosher salt
1 tablespoon Miss Brown's House Seasoning, recipe follows
2 tablespoons chopped fresh chives, plus more for garnish
2 tablespoons chopped fresh parsley, plus more for garnish
1/2 large Vidalia onion, very thinly sliced
4 ounces tasso or smoked ham, diced
1 cup Pimiento Cheese, recipe follows
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground pepper
8 ounces extra-sharp yellow Cheddar, shredded
4 ounces white Cheddar (preferably Vermont Cheddar), shredded
8 ounces cream cheese, softened
4 ounces diced pimientos, drained and juice reserved
3 tablespoons mayonnaise
1 tablespoon finely chopped fresh chives
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper

Steps:

  • Make the cornmeal crust: Combine the cornmeal, flour and salt in a food processor and pulse until combined. Add the shortening and pulse until the mixture resembles small peas. Add the cold water, 1 tablespoon at a time, and pulse just until the mixture comes together and forms a dough. Shape the dough into a disc, then wrap with plastic and refrigerate for 30 minutes.
  • For the filling: Meanwhile, arrange the tomatoes in a single layer on paper towel-lined baking sheets. Sprinkle with 1/2 teaspoon salt. Let stand for 30 minutes to allow the water from the tomatoes to release, then pat the tomatoes dry with paper towels.
  • Preheat the oven to 400 degrees F.
  • Roll out the dough out to an 11-inch circle and fit into a 9-inch deep-dish pie plate. Fold the edges under and crimp the edges. Fill the pie crust with parchment paper and pie weights or dried beans. Bake on the bottom rack until the crust is browned and crisp, 20 to 25 minutes. Remove from the oven, carefully lift out the parchment and weights and let cool. Reduce the oven temperature to 350 degrees F.
  • Sprinkle the tomatoes with the House Seasoning. Layer a third of the tomatoes on the bottom of the crust and sprinkle with a third of the herbs. Top with half of the onion, half of the ham and 1/3 cup Pimiento Cheese. Repeat the layers once. Top with the remaining tomatoes, herbs and remaining 1/3 cup Pimiento Cheese. Bake on the bottom rack until the pie is golden brown and bubbly, about 30 minutes. Let stand 20 minutes before slicing. Garnish with more fresh herbs, if desired.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
  • Add the Cheddars, cream cheese, pimientos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined.

JIMMY CARTER DESSERT



Jimmy Carter Dessert image

A fitting tribute for the 39th president of the U.S.A. This pie is larger than life, and is topped with the peanut farmer's favorite nut. Serves enough for a Habitat for Humanity work crew.

Provided by JBS BOX

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Yield 16

Number Of Ingredients 12

1 ½ cups graham cracker crumbs
¼ cup white sugar
⅓ cup butter, melted
1 (8 ounce) package cream cheese
⅓ cup peanut butter
2 (8 ounce) containers frozen whipped topping, thawed
1 cup confectioners' sugar
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.9 ounce) package instant chocolate pudding mix
3 cups milk
¼ cup chopped peanuts
⅛ cup grated semisweet chocolate

Steps:

  • Combine graham cracker crumbs, sugar, and melted butter or margarine. Press firmly into the bottom of a 13 x 9 inch pan.
  • Mix the cream cheese and peanut butter together until smooth. Stir in 2 cups of the whipped topping and the confectioners' sugar. Pour mixture over crust.
  • Mix the pudding mixes and milk together, and pour over peanut butter layer. Spread remaining whipped topping on top. Sprinkle with chopped peanuts and shaved chocolate. Chill.

Nutrition Facts : Calories 368.5 calories, Carbohydrate 39.4 g, Cholesterol 29.2 mg, Fat 21.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 13.3 g, Sodium 350.2 mg, Sugar 31.9 g

CHARLIE BROWN COOKIES



Charlie Brown Cookies image

Make and share this Charlie Brown Cookies recipe from Food.com.

Provided by dicentra

Categories     Drop Cookies

Time 46m

Yield 24 cookies

Number Of Ingredients 10

12 tablespoons butter
6 ounces semisweet chocolate
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-processed cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 eggs
1 cup granulated sugar
2 teaspoons vanilla extract
15 ounces peanut butter morsels

Steps:

  • In a double boiler, melt the butter and chocolate until no clumps of chocolate remain.
  • Meanwhile sift the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl mix the eggs, sugar and vanilla until thoroughly combined. When melted, pour the chocolate and butter slowly into the egg mixture while stirring. Be careful not to add the chocolate too fast, or the eggs could cook. Mix well.
  • Add the sifted dry ingredients, and mix until completely incorporated. Scrape the sides and bottom of the bowl to insure that any butter or flour pockets are incorporated.
  • Add the peanut butter chips and mix until evenly distributed in the dough. Be sure to scrape the bottom of the bowl so every cookie gets some goodies!
  • Scoop the dough onto a baking sheet lined with parchment or wax paper.
  • Chill the scooped cookies in the freezer or refrigerator for 30 minutes.
  • Bake at 325 degrees for about 16 minutes. The cookies will appear cracked with large fissures across the tops when finished.

Nutrition Facts : Calories 257.4, Fat 15.8, SaturatedFat 8.7, Cholesterol 41.7, Sodium 208.4, Carbohydrate 26.3, Fiber 3.1, Sugar 15.6, Protein 6.3

HOMEMADE BROWNIE PIE



Homemade Brownie Pie image

This pie never lasts long at our house-it's a different, fun way to serve brownies.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 11

2 large eggs
1 cup sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup chopped nuts
Vanilla ice cream, optional
Chocolate syrup, optional

Steps:

  • In a bowl, beat eggs. Add sugar, butter and vanilla. Combine the flour, cocoa and salt; add to bowl and beat until well blended. Stir in chocolate chips and nuts. Spread into a greased 9-in. pie plate. Bake at 350° (325° if using a glass pie plate) for 30-35 minutes or until set. Cool completely before cutting. If desired, top individual slices with ice cream and drizzle with chocolate syrup.

Nutrition Facts :

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