Heaven In A Pie Plate Recipes

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HEAVEN IN A PIE PLATE



Heaven in a Pie Plate image

We can see why Peggi calls this pie heaven - each bite is heavenly! It's a very unique dessert. It has a cool and creamy center, followed by layers of sweet caramel and a crunchy coconut pecan mix. Easy to prepare, you will have a hard time not going back for seconds.

Provided by Peggi Anne Tebben @cookiequeen

Categories     Pies

Number Of Ingredients 11

PIE CRUST
2 - pre-cooked deep dish flaky pie crusts (cooled)
TOPPING
1 cup(s) chopped pecans
1/4 cup(s) butter
7 ounce(s) flaked coconut
1 jar(s) caramel topping, 12 oz
FILLING:
1 package(s) cream cheese (softened), 8 oz
1 can(s) sweetened condensed milk, 14 oz
1-16 ounce(s) Cool Whip, thawed

Steps:

  • If using ready-made pie crust then thaw it out. With a fork, poke holes all over the crust. Place it in the oven at 400 degrees for 10-13 minutes. Set aside.
  • Place butter in frying pan and melt. Add the coconut and pecans. Stir together and toast until golden brown. Set aside to cool.
  • Mix cream cheese and sweetened condensed milk with mixer.
  • Fold in Cool Whip with a wooden spoon.
  • Layer in each, deep dish pie shell 1/4 cream cheese mixture.
  • Add 1/4 of the caramel.
  • Add 1/4 pecan mixture. Do this 2 times for each ingredient and each pie shell.
  • Drizzle a little caramel on top for appearance.
  • Freeze (can keep up to 6 months). Note: I didn't freeze the one we ate today. Not perfectly set, but time will tell on that. We cut into it. By the way... There's an extra one in the freezer if you stop by.
  • If you want to make a fresh pie crust, here is a recipe for https://www.justapinch.com/recipe/flaky-pie-crust-by-peggi-anne-tebben-cookiequeen

HEAVENLY PIE



Heavenly Pie image

This is heavenly and a great "do ahead" recipe. It is a bit fussy to do but worth the effort You will get raves on this one

Provided by Bergy

Categories     Pie

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 9

4 egg whites
1/4 teaspoon cream of tartar
1 cup white sugar
4 egg yolks
1/2 cup sugar
3 tablespoons lemon juice
2 teaspoons fresh lemon rind
1/8 teaspoon salt
1 cup whipping cream, sweetened a bit

Steps:

  • Whip the egg whites until frothy and then add the cream of tartar, continue beating until the egg whites are very stiff and form peaks.
  • Gradually beat in the sugar and continue beating until the whites are stiff and glossy Spread into a 9" pie plate and bake in a 250F oven for 1 hour.
  • Filling: Beat the egg yokes until thick.
  • Gradually beat in the sugar, add lemon juice& rind with the bit of salt.
  • Cook in a double boiler until thick, stirring constantly.
  • Whip the cream (have the cream very cold and cool your bowl in the fridge too,) Add a little sugar to the cream, beat until stiff When the crust is completely cooled spread half the whipped cream in the shell, then half the lemon filling, top with remaining whipped cream Put in the fridge for 3-4 hours or overnight.
  • Loosely cover the pie in the fridge.

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