Tag Archives: pie

Keeping Cool with Chiffon

Written by Jenny – 

Key Lime Chiffon Pie Recipe

Summer is finally here and we have the temperatures to prove it! It’s time to turn the oven off for a while and focus on “cool” desserts to adorn the table with. For me, one of my favorite “cool” colors to both wear and eat is lime. I like lime in any form: cookies, zest, marinades, beverages (cheers!), sorbet, cheesecakes and well, yes, pies! Chiffon, as in Key Lime Chiffon Pie, is my new best friend.

Like Natalie, I like desserts this time of the year to be super and easy. Our Carnation Key Lime Pie Kit has everything you need to make the Chiffon Pie below, with the exception of butter, water and a pie plate. Once the lime filling and whipped topping are made separately, you fold them gently together to make a light, airy pie filling and then spoon into the graham cracker crust. After the recipe below, check out the tasty mini cup variation that I made in the kitchen today.

One thing that does make me a little sad… Chiffon, in the shape of a pie or mini cups will not be around for long. I better partake before it is too late!

Key Lime Chiffon Pie

Ingredients for 8 servings:


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 up the side and onto bottom of 9″ pie plate.

ADD Filling Mix, 1 1/4 cups CARNATION® Evaporated Milk and 2/3 cup water to large mixer bowl. Mix on LOW speed for 30 seconds. Scrape bowl. Continue mixing on MEDIUM-HIGH speed until thickened, about 3 minutes. Set aside.

ADD Topping Mix, remaining 1/4 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 2 1/2 minutes. Whipped Topping will thicken and hold peaks.

FOLD whipped topping into Key lime filling until mixture is blended. Spoon into Graham Cracker Crust. Sprinkle with reserved crust-butter mixture.

REFRIGERATE for 3 hours or until firm.

For easier cutting and slice serving, carefully dip pie plate in very warm water for 30 seconds.

Key Lime Chiffon Pie Recipe

To make these mini cups, I used 30, 2-ounce plastic cups that I found a party-supply store. The graham cracker crust and key lime chiffon filling were prepared as stated above. Don’t forget to save 2 tablespoons of the crust-butter mixture for sprinkling on top! A heaping measuring teaspoon of crust mixture was put into each cup, followed by about 2 tablespoons of chiffon filling and a sprinkling of the reserved crust-butter mixture. Refrigerate for at least 30 minutes. These will disappear fast!

Related Recipes:

Frozen Key Lime Pie Pops Recipe Lemon Cheesecake Bars Recipe
Frozen Key Lime Pops Lemon Cheesecake Bars

A Pie of another Shape for the Table…

Written by Jenny

Chocolate Cream Pie Bars Recipe

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


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.

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.

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

Green Monster Avocado Pie Recipe

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:


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.


Related Recipes:

Pumpkin Chocolate Brownies Recipes Strawberry Avocado Bliss Recipe
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 Cheesecake Mousse Pie with Mocha Drizzle recipe

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 Morselsdivided
  • 4 ounces cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • prepared chocolate crumb crust
  • 1 teaspoon espresso powder


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.


Related Recipes:

No-Bake Sweet & Salty Peanut Butter Pretzel Bars recipe
No-Bake Sweet & Salty Peanut Butter Pretzel Bars
No-Bake Dark Chocolate & Mint Cheesecake recipe
No-Bake Dark Chocolate & Mint Cheesecake

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


Written by Jenny

Chunky Pecan Pie Bars Recipe

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:


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



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

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.

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.


More pecan pie recipes:

Butterscotch Pecan Perfection Pie RecipeButterscotch Pecan Perfection Pie Chocolate Chunk Pecan Pie RecipeChocolate Chunk Pecan Pie


Finding Balance: A Lighter Chicken Pot Pie Recipe

Written by Chris

Lighter Chicken Pot Pie Recipe

 “…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:


  • 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


  • 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


Preheat oven to 425° F.


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.

Lighter Chicken Pot Pie Recipe

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.)


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).

Lighter Chicken Pot Pie Recipe

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.

Lighter Chicken Pot Pie Recipe

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!)


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