The Best Perfect Pumpkin Pie Ever

No, I’m not bragging.  : )

Unbaked pie crust
1 can (15 oz.) pumpkin
1 can (14 oz.) sweetened condensed milk
2 large eggs
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 tsp. kosher salt

Preheat your oven to 425 degrees.  Set the pie plate aside. In a large bowl, whisk all the other ingredients together, pour into the pie crust and bake for 15 minutes. Without opening the oven door, reduce temperature to 350 degrees and bake for 40-45 more minutes or until a knife inserted about one inch from the crust comes out clean. Set on a rack to cool. Serve warm or cold.

The Best Apple Pie

This will also become your best apple pie recipe. Just wait till you taste it!

2 unbaked pie crusts
About 6 med-large Granny Smith apples, peeled and chunked
1/2 cup sugar
A pinch (1/8 tsp.) kosher salt
1-1/2 Tbsp. cornstarch or flour
1/4 tsp. ground cinnamon
A pinch (1/8 tsp.) nutmeg
1 tsp. pure vanilla extract
2 Tbsp. unsalted butter, diced
1 Tbsp. milk or half-n-half
1 Tbsp. sugar

Place one of the pie crusts in your pie plate and set aside. Preheat your oven to 425 degrees.

In a medium bowl, combine the apples, 1/2 cup sugar, salt, cornstarch, cinnamon, nutmeg and vanilla – toss to combine and place into the pie crust, dot the 2 Tbsp. butter on top. Place your other crust on top, seal and flute the edges, then make some slits in the top for venting purposes. Brush the milk over the crust top and sprinkle the sugar all over the top.

Place the pie on the a sheet pan for spillage, and bake for 10 minutes, reduce the temperature to 375 degrees and bake for about 45 minutes more, or until golden brown and bubbling through the vents. Cool for about a half an hour before serving.

Peanut Butter Pie

No intro needed.

Prepared & cooled graham cracker pie crust – below or pre-made

Filling Ingredients:
8 oz. cream cheese – room temperature
1 cup sugar
1 cup creamy peanut butter
2 Tbsp. melted butter
1 cup heavy cream
1 Tbsp. pure vanilla extract

Filling Preparation:
Beat the cream cheese until fluffy. Slowly mix in the sugar, peanut butter and melted butter.
In a separate bowl, whip the heavy cream and vanilla until firm. Don’t over whip, or you’ll have butter.
Fold 1/3 of the whipped cream into the peanut butter mixture. Fold this into the remaining whipped cream until it is totally blended. Fill the pie shell and smooth the top. Chill in the freezer for 20 minutes.

Graham Cracker Crust:
1-1/2 cups graham cracker crumbs or Oreo Cookie Crumbs
1/3 cup (about 3/4 stick) melted butter

Preheat the oven to 350 degrees; Grease a 9-inch pie plate and set aside. In a medium bowl, combine the crumbs and melted butter and stir with a fork until blended. Press this mixture into the bottom and sides of the pie plate. Bake this for 10 minutes. Let it cool completely.

Icing Ingredients:
4 oz. semisweet chocolate
2 Tbsp. butter
2 Tbsp. vegetable oil (NOT olive)
1/8 tsp. pure vanilla extract

Combine all the ingredients and melt them over low heat in a small saucepan, or nuke in the microwave. Cool only slightly. Spread on the cooled (by freezer) pie. Start at the center of the pie and work your way outward. Chill or freeze until ready to serve.