pie | Adventures in Thyme

Strawberry Jell-O Pie

August 19, 2015 by Dan Leave a Comment

Strawberry Jell-o Pie

Here’s a pretty dessert that tastes as yummy as it looks!

1 pound fresh Strawberries
1 1/3 cups boiling water
1 6 oz. package Strawberry Jell-O
1/2 cup cold water
ice cubes
16 oz. Cool Whip
1 Graham Cracker crust (1-9 inch or 2-8 inch)

Stem and slice your strawberries. Set aside.

Add the boiling water to the Jell-O. Whisk for 2 minutes to be sure all the Jell-O is dissolved. Take 1/2 cup cold water and add enough ice cubes to make 1 cup. Stir into Jell-O. Stir until the ice cubes dissolve. Place into the refrigerator until the Jell-O begins to thicken. Remove from the refrigerator and whisk in the Cool Whip then whisk in the Strawberries. Place into the pie crust and mound up as high as you’d like. (This will make 2 8 inch pies or one 9 inch and some extra you can place in a bowl.) Refrigerate for several hours.

Serve cold.

Peach Crisp

August 13, 2015 by Dan Leave a Comment

Peach Crisp

Tonight’s offering is a simple Peach Crisp, perfect for that weekend bbq party or weeknight indulgence. The sweetness isn’t overpowering, and the oat topping compliments the stone fruit very well. Enjoy!

Ingredients

3 1/2 to 4 pounds fresh, ripe Peaches
1 cup Dark Brown Sugar
1 cup Flour
1 cup Old Fashioned Oats
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 cup Butter, softened
1/2 teaspoon Vanilla

Preheat your oven to 375 degrees F.

Peal and pit your peaches. Slice into even, thin slices. Add 1/4 cup brown sugar and toss to coat evenly.

Combine the remaining ingredients in a bowl and mix to combine. Place the peaches in a 9×13 baking dish. Sprinkle the topping evenly over the top of the peaches. It should coat the entire top nicely. Don’t press it in, you don’t want a cookie.

Cook at 375 degrees for 40 to 45 minutes. The oats should be a little browned and the peaches soft.

Serve with a scoop of ice cream for a nice summery treat.

Mudslide Pudding Pie

July 30, 2015 by Ginger Leave a Comment

Mudslide Pudding Pie

So there I was, enduring another abominable day at work, chomping carrot sticks like I was crushing the heads of my enemies when I came across a mudslide pudding shot recipe. (Yes, I daydream of cocktails at work and Google is my partner in crime.) The recipe was straight forward, and seemed to be replicated across a dozen foodie sites and a darling of Pinterest boards – but the serving was so small! That teensy little pudding cup…it needed to be supersized to exorcise my demons. So hide the scale, banish calorie counting and get ready for something over the top – Mudslide Pudding Pie.

For the filling:

1 cup cold milk (you could use 2% but why bother)
1 3.9oz package of chocolate pudding
3 oz Kahlua
3 oz Bailey’s Irish Cream
8 oz Cool Whip
1 chocolate pie crust
optional: shaved chocolate from dark chocolate bar (I used a 60% cacao bar)

Super easy – AND you can eat the batter without fear of salmonella. Hello?! The best tip I have for this recipe is to leave your cool whip in the fridge a few hours before you incorporate it into this recipe, you’ll want it fairly soft. To begin: Whisk together the milk and pudding mix until all the lumps are gone. Whisk in the Kahlua and Baileys, then carefully fold in the Cool Whip. There will be a few lumps, just gently fold these down. Pour into a chocolate pie crust until it reaches almost to the crust top. You will have a bit of filling left over, so you can make some petite pudding shots if you’re willing. (I just sat with the bowl in my lap and watched Sharknado 3 with a happy pudding smile on face.) At this point you can artistically scatter chocolate shavings on your pie, or forego this step and just place your pie in the freezer. I let mine sit for 24 hours before serving. The pudding will warm fairly rapidly so remove from the freezer only when you’re ready to cut a piece. Enjoy!

Chicken and Sweet Potato Pie

January 21, 2015 by Dan Leave a Comment

Chicken and Sweet Potato Pie

It’s 5:00pm. It’s been “one of those days”. Your butt would be dragging except it’s cushioned in the car seat and your on your way home. Thoughts soon turn to dinner. You want something easy, but it needs to be healthy too!

Such was our situation as we ambled into the grocery store. We walked out with the fixin’s for a one dish dinner that satisfied all our needs – and it’s non-dairy!

Ingredients:

1 Rotisserie Chicken from the grocery store (we chose “Savory” spiced)
1 bag of your favorite frozen vegetables
2 to 3 cups mashed potatoes (Instant are fine as are left overs, we used mashed white sweet potatoes – WAY better fiber and vitamin content)
3 cups chicken stock
1 egg, beaten
2 tablespoons flour
3/4 teaspoon dried rosemary
3/4 teaspoon dried thyme
Salt and Pepper to taste

Over medium low heat, pour 3 cups of chicken stock into a large skillet and add one beaten egg. Whisk to combine well, then mix in 2 tablespoons flour. Stir frequently until it starts to bubble and thicken.

If you don’t already have leftover mashed potatoes, it’s time to get your potatoes going too – and instant is well, nearly instant! Get ’em ready, they’re going to be needed shortly.

Next add the bag of vegetables (they’ve been defrosting on your counter, but if they’re still hockey pucks you can place the bag in lukewarm water to thaw a little). While the mixture comes back to a simmer, strip the meat off of your chicken and cut into bite sized pieces. We remove the majority of the skin from the pieces, true enough the skin has the most flavor, but it also has the majority of the fat – but if your long day calls for chicken skin then roll with it!

Add your chicken pieces to the skillet. When the mixture comes back to a simmer taste a wee bit to see how much salt and pepper to use then add accordingly. Stir well. Turn off the heat and put the mixture into a 9 x 9 baking dish. Top with the mashed potatoes and cook at 350 degrees F for 30 minutes. Be sure to put a cookie sheet on the lower rack to catch the liquid that is likely to bubble over. Turn your oven to broil and broil until lightly browned on top.

Enjoy!

Mincemeat Pie

December 25, 2014 by Dan Leave a Comment

mincemeat pie

It’s Christmas! Along with lots of wonderful presents under the tree, we’d like to give you a treat for your tummy too! This is one of our Christmas desserts this year, a very easy mincemeat pie. The preparation time is relatively short and you can actually even bake it after your turkey comes out of the oven.

1 27-oz jar Mincemeat
1 to 2 red Apples, cored and chopped (1/4″ pieces are perfect)
1 cup Raisins, plumped in hot water and then squeezed of water
3/4 cup dried Cherries, chopped
1/2 cup chopped Pecans
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/2 teaspoon Ginger
1/4 teaspoon Allspice
1/4 teaspoon Clove
2 tablespoons dark Rum

1 egg beaten

Crust for a 9 inch double crust pie or two 8 inch double crust pies

Preheat your oven to 350 degrees F.

Combine the jar of mincemeat, the fruit nuts and spices and stir well. Add the rum and stir that in.

Line a 9-inch pie pan with pie dough or 2 8-inch pie pans. Fill with the filling and cover with a top crust. Crimp the edges and slit to allow steam to escape.

Beat an egg and then brush the crust with the egg. Sprinkle with sugar.

Place a cookie sheet on the lower rack to catch any juice that boils out of the pie. Bake on the middle rack of your oven about 40 minutes or until the crust is golden brown.

Serve warm or cold.