Nectarine Cream Pie!

OK, so every now and then I have a kitchen fail. The first attempt on this recipe was exactly that. Don’t get me wrong it was delicious but oh my word was it ugly lol!!

The topping was too runny and I got impatient and put the topping on before it was cool enough and it made the filling kind of melty and loose lol. I also think I needed more butter in the crust to hold it together better.

So today I reattempted this delicious treat, and I’m happy to report that it came together literally much better the second time around.

The sweet creamy filling is the perfect compliment to the tartness of the fruit compote topping. Below is the recipe, enjoy!

Crust

2.5c. Nilla wafer cookies crushed

4Tbsp butter melted

Mix the cookie crumbs and butter together and press into your pie plate. Set aside

Topping

3 LG nectarines chopped

1/4c granulated sugar

1/4 tap nutmeg

In a saucepan, Cook on medium high heat. Bring it to a boil stir constantly until thick and bubbly. Pour into a bowl and set aside to cool and thicken.

Filling

8oz cream cheese

1 box instant French vanilla pudding

1 tsp vanilla

3/4 c milk

1.5c whipped topping

1 LG nectarine chopped

In a large mixing bowl blend together cream cheese, vanilla, vanilla pudding and milk. Fold in whipped popping and chopped nectarine. Spoon into pie crust and chill 1 hr Add topping, cut and serve. Enjoy!

National Pie Day…maybe…

Cruising through the twitter-sphere tonight I came across several tweets for National Pie Day. For some reason I thought National Pie Day was in March…but whatever! It’s a great reason to share a pie recipe right!

There are a few pies out there that I think of as old school recipes that you really can’t find in many cookbooks or video streams. So I thought I would share one of those tonight. This is a recipe for Lemon Coconut Impossible Pie!

So, what is an impossible pie? Glad you asked! The impossible pie first became popular in the 1970’s as a recipe printed on boxes of Bisquick, although the recipe itself dates back much earlier. Betty Crocker cookbooks point out that impossible pie’s were named so because they are impossibly easy to make since there is no need to create a crust. Early versions we’re coconut flavored showing the early southern origins of the original recipe.

Here’s what you’ll need to create this awesome custard pie!

2c. Whole milk

1c unsweetened coconut flakes

3/4c sugar

1/2c unsalted butter, melted

1/2c flour

4 large eggs

1/2 lemon zested and juiced

1 tsp vanilla

1 container of whipped topping (optional)

Preheat the oven to 350°F and lightly grease a 9in. pie plate.

In a mixing bowl beat on medium speed the eggs and sugar until thickened. Add in melted butter, milk, lemon zest and vanilla. Once well mixed add the flour slowly mixing well.

Pour into the greased pan, bake 40-50minutes. Once the center is cooked completely but slightly wobbly remove from the I’ve and allow to cool completely. Once cooled refrigerate for at least 2 hours or overnight.

Serve with whipped topping or by itself. Enjoy!

So much to say!

​It’s been a very busy fall and winter season full of a lot of great friends and amazing food. So where do I start! 

Let’s start with football season and the food of it all. I love cozying up in the family room to watch my husband’s intensity build during the game. He’s a passionate U of M fan!  I have several go to dishes for football season but by far my favorite is chili!! I have two recipes that I use regularly, one is a super simple cook and eat without the long cook time. And the other is a white chicken chili that is to die for! 

This chili features chicken, northern white beans, cream cheese, chicken broth, white chili seasoning and a few veggie staples like onion, green pepper, parsley and spinach. It’s delicious! I top mine off with mozzarella and sour cream. It’s a warm, creamy, chili with just the right amount of spice!

Also the past several weeks I have been working on my own on the Betty Crocker cookbook challenge. My best friend Amber and I have had little time lately to hang out and work on it together but I’m dying to try all of these recipes so I’ve been going it alone! So far I have made Chicken Marsala, Deviled eggs, homemade cranberry sauce, scalloped corn, sugar cookies, pressed spritz cookies, decorator icing, and most recently Swiss steak. 

I can’t believe how great all of these recipes have been! I’m looking forward to trying all of the others! All of these recipes can be found at 

http://www.bettycrocker.com

Since my last post a major food holiday took place, Thanksgiving! I cook at home for my family every year, this year we decided to participate in a local 5k race before endulging in all of our yummy holiday food, it was a ton of fun! 

And later we enjoyed an equally as amazing Cherry pie, my daughter Brianna helped weave the crust she did great for her first try! 

I think that brings us up to date! We’re prepping for the Christmas holiday and of course I decided this would be a perfect time to make some major renovations to the house…what was I thinking…I’ll keep posting hope you are all having a great holiday! Enjoy!!