White Chocolate Toffee Cream Pie

Today, my recipe is a classic ice box pie.  I love these pies when entertaining a large crowd.  In the midwest where I live, you can even set them outside to chill because the weather is cold.  I hope you enjoy this lovely twist on a classic icebox pie.

Foodily.com

White Chocolate Toffee Cream Pie

(adapted from foodily.com)

9 inch single pie crust

Filling:

8 oz cream cheese, softened

1/4 cup heavy whipping cream

1  tsp pecan extract

1 (12 oz) package white chocolate chips, melted and cooled

3/4 cup ground toasted pecans

3/4 cup toffee baking bits

3/4 cup heavy whipping cream, whipped

In a large mixing bowl, combine cream cheese and 1/4 cup heaving whipping cream with an electric mixer at high speed until smooth. Beat in chocolate and extract. With a wooden spoon fold in pecans and toffee bits. Gently fold in whipped cream. Turn into pie crust and smooth top of pie. Chill pie until set, about 45 minutes to an hour.

Topping

1 1/2 cup heavy whipping cream

1/4 cup sifted powdered sugar

1 tsp pecan extract

Large rosette tip

Pastry bag

1/4 cup ground toasted pecans

1/4 cup toffee baking bits

Toasted pecans bits, dipped in chocolate, optional, recipe follows

In a medium mixing bowl, combine the first three ingredients and beat with an electric mixer until stiff. Spread  mixture over top of pie. Combine nuts and toffee bits in a small bowl. Sprinkle them evenly over center of pie. Chill until ready to serve.

Thanksgiving Pie Week

This week I have declared Thanksgiving Pie Week...It is a week in which I plan all my pies I am going to make for Thanksgiving.  I love to make pies and have even won some blue ribbons at the Iowa State Fair for my great pies.  This week some pies will be traditional and others will have a bit of a twist. 

Here is the first pie to get us started.

For me the holidays are not the holidays without a pecan pie.  This is the one I will be making this year.


Salted Caramel Pecan Pie

Ingredients

• 1 (9 inch) unbaked pie crust
• 36 individually wrapped caramels, unwrapped
• 1/4 cup butter
• 1/4 cup milk
• 3/4 cup white sugar
• 3 eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup pecan halves

Preheat oven to 350 degrees. In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.

In a large bowl, combine sugar, eggs, vanilla, salt, and cinammon. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.               

Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm

Bloggy Cookie Swap

I am so excited. I signed up for The Great Food Blogger Cookie Swap and I couldn't be more excited.  I absolutely love the holidays and I also love to bake, but I don't love the extra treats available during this time.  If you are a blogger, I encourage you to enter and join in the fun.  You have until this evening to sign up.  Stay tuned for more information about this project.

Famous Apple Pie

What do you get when you find a bag of these:

 You get my famous apple pie!!  I love this time of the year because I get to make my wonderful baked creations and I don't have to feel guilty about  them.  I love to feel cozy in my house and have the smell of something wonderful baking in the oven.  I am not always excited about the mess I create, but it cleans up!!  Well since our visit to an apple orchard a week or so ago, my family has been asking if I can make my apple pie.  Of Course today was a very snowy day and I chose to spend my morning making a pie.  AHHHH!!  Relaxation.

 My pie starts with 8 cups of apples, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 cup or so of brown sugar. 

 Roll out the pie crust and place in your pan.  Do not flute the edges if you are topping your pie with another crust!

Add your apples, dot with butter if you want to and top with the second crust.

Now trim the edge to 1/2 inch over the pie plate and crimp the edges.  Cut a slit in the top of your pie and bake at 400 degrees for 30 mins. and then turn down oven to 375 degrees and bake for another 30 mins. or until pie bubble in the center.  That is how you know it is finshed.

What is this white stuff?

Well I woke up to this scene this morning!!

Yes, it is definitely November in Iowa..What a great surprise on my day off.  It is very wet and slushy and not going to last too long.  I love winter and the snow.  I like to focus my energy into my house and on the craft projects that get neglected all year long.  I also tend to bake more and more great treats.  It also puts me in a Holiday mood!

This year starting the week after Thanksgiving, I am going to host a winter treat week.  All in time to get us ready for Christmas.  If there is a recipe you would like to see featured, Email me at:  frugal cooking corner and I will feature your recipe.  I will make and review each recipe I am sent.  I will also be featuring some of my own treats.  Looking forward to seeing you soon. 

As always comments are wonderful!