EASY BLUEBERRY CREAM PIE
This is a perfect summer pie. I've often used the fat-free versions of cream cheese, sour cream and Cool Whip, and it's still wonderful.
Provided by newspapergal
Categories Pie
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended.
- Fold in Cool Whip.
- Spoon half of mixture into pie crust; top with 1 cup blueberries.
- Spread with remaining cream cheese mixture.
- Scatter with remaining blueberries.
- Cover with plastic wrap and refrigerate at least 5 hours.
THE LADY & SONS BLUEBERRY CREAM PIE ( PAULA DEEN )
Eating this Paula Deen Classic is like throwing a party in your mouth. The crunch of the toasted nuts in the crust contrast beautifully with the cool creamy filling; while the blueberries just pop open with each bite. There is a lot of action going on in this pie...don't miss out. Time does not include chilling. My pie took a good 4 hours.
Provided by JTsMom
Categories Pie
Time 45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Press the chopped nuts into the bottom of the unbaked pie crust.
- Bake as directed on the package and let cool.
- Beat the cream cheese with the confectioners' sugar.
- Beat the heavy cream with the granulated sugar until it forms soft peaks.
- Fold the whipped cream into the cream cheese mixture.
- Spoon this mixture into the cooled pie shell and top with the blueberry pie filling.
- Refrigerate until well chilled.
Nutrition Facts : Calories 759.8, Fat 41.5, SaturatedFat 18.4, Cholesterol 85.5, Sodium 247, Carbohydrate 94.8, Fiber 4.1, Sugar 75.2, Protein 5.5
EASY BLUEBERRY CREAM PIE
s'kat's Graham Cracker-Coconut Pie Crust #32514 (posted by s'kat) with a no-bake cream cheese filling topped with blue berry pie filling makes this extra special (cooking time is if you make the pie crust) Chill time not included which should be at least 4 hours.
Provided by L DJ3309
Categories Pie
Time 27m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
- Fold in Cool Whip.
- Spoon mixture into crust.
- Smooth with spatula.
- Top with blueberries.
- Refrigerate several hours.
- before cutting.
Nutrition Facts : Calories 535.1, Fat 34.5, SaturatedFat 20.2, Cholesterol 62.6, Sodium 346.5, Carbohydrate 52.7, Fiber 0.5, Sugar 43.1, Protein 6
SAVORY CHICKEN POT PIE PAULA DEEN
I watched Paula Deen and her guest, Rodney Henry, make this and it looked soooo good! Plus they had such a good time making it. LOL I know there are quite a few good chicken pot pie recipes out there, but when I have the time, I love to roast this chicken and make this home-made pie crust. Otherwise, using a store-bought chicken and pie crust works just fine. From Food Network. Hope you enjoy! UPDATE: I meant to correct the measurements of the crust, I have done so now. Sorry for this mishap.
Provided by Scoutie
Categories Savory Pies
Time 2h30m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 20
Steps:
- For the chicken:.
- Preheat oven to 350 degrees F.
- Stuff onions and carrots into the cavity of the chicken. Rub salt, black pepper and butter into skin of chicken. Place rosemary sprigs under the skin and place into a roasting pan. Place sage on top of chicken and roast for 1 1/2 hours.
- Remove the chicken from the oven. Transfer to a cutting board and allow to cool.
- For the filling:.
- Place carrots and potatoes on sheet pan and season with salt and pepper. Place into the preheated oven and roast until caramelized.
- When chicken has cooled, discard the onions, carrots, sage and rosemary.
- Pull the chicken meat off the bones and cut into 1/2-inch pieces.
- Place into a large bowl with chicken juice from roasting pan along with potatoes, carrots, peas, corn, heavy cream and flour.
- Mix together well. *Cook's Note: Filling will be thick.
- For the crust:.
- Knead all ingredients together in a large bowl, slowly adding the water.
- Divide into 2 pieces and roll out on a lightly floured work surface. One will be the bottom crust, the other the top.
- Place 1 piece of dough into the bottom of a 9-inch pie dish. Add filling and top with the other piece of dough.
- Crimp the edges together with a spoon or a fork.
- Brush the top crust with melted butter and bake in the preheated oven for 50 minutes.
PRALINE PUMPKIN PIE (PAULA DEEN)
If you are partial to sweet potatoes (as I am), substitute them for pumpkin. From The Lady & Sons Savannah Country Cookbook and then updated from her Kitchen Classics to include 2 more eggs (original recipe just called for 3 whole eggs, separated).
Provided by SharleneW
Categories Pie
Time 1h
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Blend pecans with 1/3 cup brown sugar and softened butter.
- Press gently with back of a spoon into bottom of unbaked pie shell.
- Blend all remaining ingredients except egg whites and granulated sugar.
- Pour into pie shell.
- Bake for about 50 minutes.
- Make a meringue by beating egg whites until stiff, adding 1 tablespoon granulated sugar and beating again briefly.
- Return to 425°F oven just to brown meringue.
- Chill and serve cold.
Nutrition Facts : Calories 496.6, Fat 33.3, SaturatedFat 15.3, Cholesterol 201, Sodium 426.4, Carbohydrate 40.6, Fiber 2.3, Sugar 26.7, Protein 7
THE LADY'S CHEESE BISCUITS & GARLIC BUTTER - PAULA DEEN
I live in Savannah, Georgia, and have encountered these biscuits straight from The Lady & Sons restaraunt. They're incredible! At my former workplace, we had the Lady & Sons cater lunches for training seminars and these were always the first to disappear. This is from a recipe that ran in the Savannah Morning News a few years ago. The sharp cheddar is my preference, although the original recipe simply states "cheddar". If making the jumbo, ice-cream scoop biscuits, this will make about four.
Provided by GoKittenGo
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Farenheit.
- Mix flour, baking powder, and sugar together using fork.
- Mix in shortening with fork or pastry blender until mixture resembles coarse cornmeal.
- Stir in cheese.
- Lightly stir in buttermilk until just blended; do not overmix.
- Drop by tablespoonfuls (The Lady actually uses an ice cream scoop, according to the recipe) onto a well-greased baking sheet.
- Bake 12 to 15 minutes.
- Brush with butter or garlic butter.
- ---GarlicButter Instructions--- Combine butter and garlic in small saucepan over medium heat.
- Cook until butter absorbs garlic flavor, but don't allow the garlic to color.
- Remove from heat, and discard garlic.
- Can be stored, covered, in the refrigerator for about two weeks.
Nutrition Facts : Calories 346.3, Fat 24.1, SaturatedFat 12.2, Cholesterol 42.9, Sodium 622.1, Carbohydrate 25.7, Fiber 0.9, Sugar 2.1, Protein 6.9
PUMPKIN PIE (PAULA DEEN)
This pie is creamy and light--melt in the mouth delicious. The seasonings are subtile and thoroughly enjoyable. From Food Network's 2006 Thanksgiving menu.
Provided by SharleneW
Categories Pie
Time 1h35m
Yield 1 pie, 6-9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
- (I dispensed with lining the pie tin with foil and weights. I pricked the bottom and sides lightly and baked for 10 minutes until the crust was begining to turn golden brown. I made a shield with foil for the edges of the crust and then filled and baked pie).
- For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
- Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Nutrition Facts : Calories 572.9, Fat 35.3, SaturatedFat 18.3, Cholesterol 166.6, Sodium 642.6, Carbohydrate 57.7, Fiber 3.2, Sugar 37.4, Protein 8.7
LADY AND SONS CHICKEN POT PIE (PAULA DEEN)
This recipe originated with Paula Deen of Food Network fame. You could easily add more chicken and vegetables and serve 6 with the same amount of sauce and pastry as well as substitute a lower-calorie milk for all of the cream. Enjoy those calories, we did! I'm going for a long walk now!
Provided by SharleneW
Categories Savory Pies
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For Crust: Preheat oven to 350°F Cover large cookie sheet with parchment paper. Cut each sheet of frozen puff pastry into 1-inch strips long enough to cover each pie. On cookie sheet, weave strips into squares. (I made one large square to cover 8x8 casserole with pieces close together. As a result, it didn't cook all the way through in the center.) Brush beaten egg onto each lattice square.
- Bake for 15-18 minutes, or until pastry has risen and is a nice golden brown. (It should be cooked through at this stage). Set aside until ready to assemble pies.
- For Filling: Heat oil in a large skillet over medium-high heat. Add chicken and sauté until cooked through. Remove from heat and cut into chunks.
- In a large saucepan melt butter and then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux. NOTE: You may not need all of the flour--stop with it is the right consistency--it may only take 1/4 cup. Slowly add cream and keep stirring.
- Add chicken base (NOTE: here again you may not want to use all 1/4 cup--it may be too salty so use caution), garlic, and onion and stir until thickened.
- Add cooked peas and carrots, nutmeg, if using, and cut up chicken. Remove from heat.
- To serve fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.
Nutrition Facts : Calories 1293.5, Fat 86.2, SaturatedFat 30.4, Cholesterol 174.1, Sodium 749.9, Carbohydrate 91.9, Fiber 4.8, Sugar 4.7, Protein 38.4
BLUEBERRY CREAM PIE
Steps:
- Press the chopped nuts into the bottom of the pie crust. Bake as directed on the package and let cool. Beat the cream cheese with the confectioners' sugar. Beat the heavy cream with the granulated sugar until it forms soft peaks. Fold the whipped cream into the cream cheese mixture. Spoon this mixture into the cooled pie shell and top with blueberry pie filling. Refrigerate until well chilled.
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