A Pie of another Shape for the Table…

Written by Jenny -

It goes without saying that Libby’s Famous Pumpkin Pie will be gracing most tables Thanksgiving Thursday. I know it will be at mine. There was never a time in my life where pumpkin pie did not make an appearance as the Thanksgiving and Christmas dessert! Pumpkin pie even accompanied us on the road to visit my family for the holiday last year. Even making pumpkin pies holds a special place in my heart.

I do plan on bringing pumpkin pie with us again on our travels but I believe it is good to bring something new for others to try. This year I will be showcasing a pie of another shape for my family – Chocolate Cream Pie Bars made with our Carnation Chocolate Cream Pie Kit. Available in your favorite grocer’s baking aisle, this kit contains mixes for the chocolate crumb crust, chocolate cream filling and whipped topping. Carnation Evaporated Milk is used in the filling and topping for rich flavor. All you need to add is some butter, water and of course, love! To make the bar, just layer it in a 13 x 9-inch dish instead of the pie dish. Very easy to put together and no baking needed – so there is room for other yummies in the oven!

Chocolate Cream Pie Bars

Ingredients for 20 servings

• 1 (29 7/8 ounces) Carnation Chocolate Cream Pie Kit
• 5 tablespoons butter
• 1 cup plus 1/3 cup water

Directions

CHOCOLATE CRUST
MELT butter in medium, microwave-safe bowl. Mix in Crust Mix until well blended. Reserve 1 tablespoon of crust-butter mixture for decoration. Lightly press crust mixture onto bottom of 13 x 9-inch dish or pan.

CHOCOLATE MOUSSE FILLING
ADD Filling Mix, 1 cup CARNATION® Evaporated Milk and 1 cup water to large mixer bowl. Mix on LOW speed for 30 seconds. Scrape bowl. Continue mixing on MEDIUM-HIGH speed until thickened, about 1 minute. Pour filling onto crust; spread evenly.

WHIPPED TOPPING
ADD Topping Mix, remaining 1/2 cup CARNATION® Evaporated Milk and 1/2 cup water to small, dry mixer bowl. Mix on LOW speed for 30 seconds. Scrape bowl. Continue mixing on MEDIUM-HIGH speed, about 3 minutes. Topping will thicken and hold peaks. Spoon over pie filling and spread with spatula. Sprinkle reserved crust-butter mixture over whipped topping.

REFRIGERATE for 3 hours or until firm.

TIP: For easier slicing, carefully dip pie plate in very warm water for 30 seconds.

Below are some other pies to grace your table with! Happy Thanksgiving!

Libby’s Famous Pumpkin Pie	Easy Pumpkin Cream Pie
Easy Coconut Banana Cream Pie	No-Fail Sweet Potato Pie

Green Monster Avocado Pie

Written by Ericka -

Please enjoy today’s guest post by Ericka Sanchez of Nibbles and Feasts.

This Halloween, treat your ghouls and goblins with this decadent Green Monster Avocado Pie. “Avocado pie?” you ask? Yes! Don’t be skeptical; trust me. You’ll be glad you did.

The avocado is such an important element in this recipe because it creates a creamy, smooth and silky consistency. Hints of citrus, sweetened with La Lechera Sweetened Condensed Milk complete this fun dessert. Plus it’s GREEN and oh so delicious! Perfect for a conversation starter at your next Halloween party.

This just keeps getting stranger. Let’s talk crust.

Everything is better with chocolate so chocolate chip cookie bar dough from Nestlé Toll House had to play an important role in this green monstrosity. Cookie dough as pie crust? Why not? Don’t be scared.

The combination of textures and flavors balance out perfectly, creating a devilishly tasty dish that will be haunting you year-round.

Happy Halloween!

Green Monster Avocado Pie

Ingredients for 8-10 servings:

• 1 package (11.5 ounces) NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough, softened
• 2 medium avocados, pitted, peeled and chopped
• 1 package (8 ounces) cream cheese, at room temperature
• 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
• ¼ cup fresh lime juice
• pinch of salt
• Whipped cream for garnish (optional)

Directions:

PREHEAT oven to 350° F. Grease 9-inch deep-dish 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.

PLACE avocados and cream cheese in large mixer bowl; beat on medium speed until smooth. Add sweetened condensed milk, lime juice and salt; beat until creamy. Pour into cooled cookie crust. Press a piece of plastic wrap directly on surface of pie; refrigerate for at least 4 hours.

Links:

• Green Monster Avocado Pie
• Ericka’s Blog Nibbles and Feasts
• NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough
• NESTLÉ LA LECHERA Sweetened Condensed Milk

Related Recipes:

Pumpkin Chocolate Brownies	Strawberry Avocado Bliss

No-bake Dessert: Chocolate Cheesecake Mousse Pie with Mocha Drizzle

Written by Milissa -

Please enjoy this guest post by Milisa Armstrong of Miss in the Kitchen.

Chocolate pie is my favorite kind of pie but I don’t make it very often. Traditional chocolate cream pie takes a little time in the kitchen and then about 4 hours of chilling time. It is so hard for me to wait 4 hours for pie!

Today I’m sharing my new favorite chocolate pie with you. It is ready to eat in less than 20 minutes and you don’t even have to turn the oven on. It’s rich and decadent and the mocha drizzle gives it a little extra kick. I think chocolate and coffee were made for each other.

This is a perfect no-bake summer dessert. Just a few zaps of the microwave to melt the chocolate so you have very little cooking time and no heating up your kitchen. Plus it uses just a few simple ingredients that you likely have on hand. Now that’s hard to beat.

My family has a scale to help me measure the success of a new recipe. It ranges from okay, to good, to really good, and best thing I ever ate. This pie garnered the best thing I ever ate category!

Whether you serve this pie as a weeknight dessert or at your next neighborhood barbecue, it is sure to be a hit.

Chocolate Cheesecake Mousse Pie with Mocha Drizzle

Ingredients for 8 servings:

• 1 1/2 cups plus 3 tablespoons heavy whipping cream, divided
• 1/3 cup powdered sugar
• 1 1/2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
• 4 ounces cream cheese, at room temperature
• 1 teaspoon vanilla extract
• prepared chocolate crumb crust
• 1 teaspoon espresso powder

Directions:

BEAT 1 1/2 cups whipping cream with electric mixer until it starts to form peaks. Add powdered sugar, slowly beating until incorporated. Stop mixer and scrape down sides if necessary. Pour whipped cream into a bowl and cover with plastic wrap. Place in refrigerator.

PLACE 1 cup morsels and 2 tablespoons whipping cream in a microwave-safe bowl. Microwave on MEDIUM-HIGH (80%) power for 20 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until chocolate is melted and smooth.

PLACE cream cheese and melted chocolate in mixer bowl; beat at medium speed until well combined. Add vanilla extract and mix until combined. Fold whipped cream into chocolate mixture until well combined and no white streaks remain. Pour into prepared pie crust.

PLACE remaining 1/2 cup morsels, remaining 1 tablespoon whipping cream and espresso powder in a small, microwave-safe bowl. Microwave on MEDIUM-HIGH (80%) power for 20 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until chocolate is melted and smooth. Pour into small, resealable plastic bag; clip the corner off the bag. Drizzle over pie.

REFRIGERATE for 10 minutes or until mocha drizzle has set.

Links:

• Chocolate Cheesecake Mousse Pie with Mocha Drizzle
• Get a Toll House coupon
• Miss in the Kitchen

Related Recipes:

No-Bake Sweet & Salty Peanut Butter Pretzel Bars

No-Bake Dark Chocolate & Mint Cheesecake

A Pie Bar You Should Definitely Visit: Chunky Pecan Pie Bars

 

Written by Jenny -

With all the traveling I’ve done, one place I have never stumbled across was a pie bar! If you come across one, please let me know. I envision it would have a long wooden, handcrafted bar with comfortable stools. Standing behind the bar are “pietenders” reaching up for one of the many beautiful homemade pies displayed on lighted glass shelves waiting to be cut. Flavored whipped creams are available on tap. A scoop of ice cream over a warmed slice is also an option. A girl can dream, right?

There is no ending to the kinds of pie you can have out for the choosing. On a day like today, National Pecan Pie Day, I think this spinoff of a traditional pecan pie, Chunky Pecan Pie Bars, would definitely be a top-shelf selection. A shortbread-style crust, a sweet, vanilla flavored filling with crunchy pecans and sumptuous semi-sweet chocolate chunks…all delish and definitely a pie bar to visit! I hope you feel the same.

Chunky Pecan Pie Bars

Ingredients for 36 bars:

CRUST

• 1 1/2 cups all-purpose flour
• 1/2 cup (1 stick) butter or margarine, softened
• 1/4 cup packed brown sugar

FILLING

• 3 large eggs
• 3/4 cup corn syrup
• 3/4 cup granulated sugar
• 2 tablespoons butter or margarine, melted
• 1 teaspoon vanilla extract
• 1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks
• 1 1/2 cups pecans, coarsely chopped

Directions:

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

FOR CRUST:
BEAT flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan.

BAKE for 12 to 15 minutes or until lightly browned.

FOR FILLING:
BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust.

BAKE for 25 to 30 minutes or until set. Cool in pan on wire rack. Cut into bars.

Links:

• Chunky Pecan Pie Bars
• NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks
• More Pecan Pie Recipes at Meals.com

More pecan pie recipes:

Butterscotch Pecan Perfection Pie

Chocolate Chunk Pecan Pie

 

Finding Balance: A Lighter Chicken Pot Pie Recipe

Written by Chris-

 “…small helpings, no seconds, no snacking, and a little bit of everything.”  – Julia Child

I laugh every time I read this quote. It sounds like my life! Working in a test kitchen, I sample a little bit of everything – and by doing so, I consume way too many calories! I recently heard a stat that recipe developers gain 3-4 pounds each year. That’s just scary!

I often joke about wearing my stretchy pants when recipe contests come along. My weight fluctuates depending on what recipe projects I am working on, but pounds gained eventually come off. It’s all about finding balance – good nutritional balance paired with physical activity.

Finding nutritional balance can be challenging, especially if you are on the run, or work in the culinary field (all those little tastes really add up!). I recently shared a few healthier eating/lifestyle tips that work for me over on Together Counts. Check it out if you’d like. And remember, it’s ok to give in to those little cravings every now and again. Having foods “off-limits” just increases their allure, in my opinion. As Julia Child once said, “Everything in moderation… even moderation.”

Let’s not forget exercise – love it or hate it, you’ve got to do it. Finding time is difficult – and I am the first to complain about lack of time. If you can’t carve out at least 30 minutes in your day, try to find creative ways to incorporate bits and pieces of exercise into your daily routine. Years ago I shared a tip (albeit embarrassing tip) with People magazine about doing squats and lunges while blow drying hair. I even have a Kettlebell in our test kitchen/at my desk – it provides a great arm workout while editing recipes! Find what works for you and stick to it.

Chicken Pot Pie, a culinary classic. Something I like to do is lighten up traditional favorites. It’s always fun to see if Nestlé brand managers or my family can tell a difference. This recipe is my latest attempt. Pot Pies, prepared in the traditional way, can top 25 grams of fat per serving. In this lighter version (a slimmed down 12 grams of fat per serving), I substituted lowfat evaporated milk for the cream. I also incorporated more vegetables and used a buttermilk biscuit in place of the traditional pastry crust. I’ve made this recipe for my family several times now. Since I have their stamp of approval, I thought I would share it with you.

Lighter Chicken Pot Pie

Ingredients needed for 8 servings:

FILLING

• 4 medium carrots, peeled and sliced 1/4-inch thick
• 3 celery ribs, sliced 1/4-inch thick
• 1 medium onion, chopped
• 2 large cloves garlic, finely chopped
• 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
• 1 teaspoon vegetable oil
• Fine sea salt
• 1/4 cup dry white wine or sherry (optional, but I’d add it!)
• 3 cups water
• 2 teaspoons MAGGI Instant Chicken Flavor Bouillon
• 1/4 cup cornstarch
• 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
• One 3 1/2- to 4-pound rotisserie chicken, skin removed and meat shredded , about 4 cups (to cut fat, use cooked, shredded chicken breast)
• 1 cup (or more!) frozen green peas
• 2 tablespoons chopped fresh Italian parsley

BISCUITS

• 1 1/2 cups all-purpose flour (you can use ¾ cup all-purpose flour and ¾ cup whole-wheat flour if you’d like or 1 ½ cups white whole-wheat flour to boost nutrition)
• 1 1/2 teaspoons baking powder
• 1 teaspoon granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup reduced-fat buttermilk
• 4 tablespoons unsalted butter, melted

Directions:

Preheat oven to 425° F.

FOR FILLING:

Combine carrots, celery, onion, garlic, thyme, oil and ½ teaspoon salt in a large Dutch oven or saucepan. Cover; cook over medium-low heat, stirring often, for 6 to 8 minutes or until vegetables have softened.

Stir in wine; cook for 1 minute or until almost evaporated. Stir in water and bouillon; bring to a boil. Reduce heat to low.

Whisk cornstarch and evaporated milk together; stir into sauce. Cook for 1 to 2 minutes or until sauce slightly thickens. Remove from heat; stir in chicken, peas and parsley. Season with ground black pepper.

Divide mixture between eight 8-ounce ramekins as shown above or spoon into 13 x 9-inch baking dish. Cover to keep warm while you are making the biscuits. (Creative note: pint-size mason jars without lids work great with this recipe and they are adorable when baked! You will need 9 jars total.)

FOR BISCUITS:

Whisk flour, baking powder, sugar, baking soda and salt together in a large bowl. In a separate bowl, whisk buttermilk and melted butter together. Gently stir buttermilk mixture into flour mixture with a rubber spatula until just combined and no pockets of flour remain (add another tablespoon buttermilk if dough doesn’t hold together well).

Drop dough into equal mounds over ramekins, spreading out mounds somewhat so they cover most of the filling (as shown above). If you prefer for the biscuits to be more uniform, form each mound into a ball then flatten slightly and place over ramekins. Place on baking sheet. If using a 13 x 9-inch baking dish, drop dough into 8 mounds a few inches apart over hot filling.

Bake for 20 to 25 minutes or until the biscuits are golden and the filling is bubbly. Cool for 5 minutes before serving. Dig in!

Here’s to a healthier, more balanced 2012! (My pups are ready to take me for a walk… this will be my physical activity today!)

Links:

• Lighter Chicken Pot Pie
• Get a CARNATION® Evaporated Milk coupon

 

Zesty Chicken and Rice Casserole

Pork Tenderloin with Dijon Mustard Sauce

What’s Your Holiday Recipe Story? Libby’s Famous Pumpkin Pie Recipe

 

Recipe stories - from family, friends and our bakers - are something I never tire of! Whether prepared during the holidays and other celebration times, I love to hear about all the folks in the story, those cooking and preparing as well as eating and enjoying.

These recipes all have a story:

• a traditional recipe handed down through the years – prepared by so-and-so, must be made with this (no exceptions) and stirred this way (counterclockwise)
• a dish made in honor or memory of someone – these bring me smiles, laughter and sometimes tears
• a heritage dish of a country which educates and allows me to taste something I may not have tasted before
• a recipe disaster – to quote my nephew, who was 5 at the time, “What are you trying to do Aunt Jenny? Kill my taste buds?!”

Here is my story. For as long as I can remember, my family had pumpkin pie for dessert on this day. Mom traditionally made the pies and always used the Libby’s Famous Pumpkin Pie recipe. Ironically, December 25th is National Pumpkin Pie Day. This comes as no surprise to me.

One year when my family was hosting, I began to make the pies and Mom offered assistance to make the pumpkin filling and mentioned that I could do the crust. No problem! I proceeded to get all out that was needed.

“Where’s the mixer?” she asked. “No mixer is needed, I said, “ just use a whisk, one less piece of equipment to clean. This is what we do in the test kitchen.”

“Really? I have not tried that.” She proceeded to get things measured out but was obviously growing more flustered.

“Are you okay, Mom?” I asked, “need anything?”

She replied, “Yes, the mixer! How can you make pumpkin pie without a mixer? Don’t you have one? Isn’t it more work to use the whisk?”

By now, those close to the discussion stopped what they doing and had their eyes open wide. Don’t mess with Mom on the pies – I knew better! Calm needed to be restored to the kitchen. “Yes, I do, let me get it for you!”

“Much better,” she said. “See you mix each ingredient in one a time – in the order on the can. Works every time. I have never had one complaint.”

I went back to the crust making and kept quiet. We laughed about this later and I know I will be smiling when I make the pie this day thinking of her. As a friend states, “We fight and then we eat dessert!” How true.

May you laugh and smile in the kitchen and around the table remembering your stories.

Libby’s Famous Pumpkin Pie recipe

Ingredients needed for 8 servings:

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions:

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Links:

• Libby’s Famous Pumpkin Pie recipe
• See Libby’s coupons & promotions

More Pumpkin Recipes:

Pumpkin Pecan Pie

Gingersnap Pumpkin Chiffon Pie