Tag Archives: Pastries & Pies

Baileys Cream Puffs

Choux Pastry

3/4 c water
6 T unsalted butter
1 T sugar
1 c flour
3 eggs
1 egg for egg wash

Preheat oven to 425 F and line a large baking sheet with parchment paper. In a medium pot over medium heat add butter, sugar and water. Bring it to boil, while stirring slowly and take off heat. Stir in flour with a wooden spoon until all combined and coming off the walls of the pot easily. Start whisking in eggs one at a time, making sure that each egg is mixed into the batter before adding the next. Transfer batter into a piping bag and pipe little round mounts, about 1 1/2 – 2″ in size. Whisk the 4th egg in a separate little mixing bowl and brush pastries with it before baking. Bake pastries at 425 F for 13 – 15 min then lower the heat to 350 and bake for another 10 – 12 min until golden brown. Let pastries cool completely before adding the filling. Transfer whipped cream into a piping bag. Cut cooled pastries in the middle and fill them with whipped cream. Once chocolate is cooled, drizzle filled cream puffs with chocolate sauce. Makes 10 – 12.

Baileys Whipped Cream

1 c heavy whipping cream
2 T Baileys
1 T sugar

Add cold heavy whipping cream into the cold mixing bowl. Starting at low speed, start whisking, gradually raise to speed to high. Slowly pour in the sugar and then Baileys. Beat until stiff peaks appear. Keep in the refrigerator until ready to use.

Chocolate

1/3 c hot fudge topping
1 T Baileys

Heat up hot fudge topping and whisk it with Bailey’s until completely combined. Cool before using so it doesn’t melt the whipped cream.

 

 

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No Bake Triple Layer Lemon Pudding Pie (togetherasfamily)

1 graham cracker or shortbread pie crust
2 3.4 oz pkgs lemon instant pudding
2 c whole milk
1 T fresh lemon juice (about 1 lemon)
1 1/2 c heavy whipping cream
3 T powdered sugar

Combine lemon instant pudding mix, whole milk and fresh lemon juice in a mixing bowl. Whisk together until pudding is thick (about 2 min). Spread 1 1/2 c onto the prepared crust. Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer, or with a handheld blender until stiff peaks form. This takes about 5 min. Add half of the freshly whipped cream into the remaining lemon pudding mix and whisk together until combined. Spread over the lemon pudding in the pie crust. Top the pie with the remaining whipped cream. Cover with the enclosed lid and let refrigerate for at least 3 – 4 hours before serving. For best results make the night before and let it sit in the fridge overnight. Note: (Can sub an 8 oz tub of Cool Whip. Combine half of it with the remaining lemon pudding mix and the other half for the top layer of the pie. To speed up whipping the cream, place the bowl and beaters in the freezer for about 15 min to get ice cold. The colder the better as it will speed up the process of whipping the cream (usually 2 – 3 min instead of 5 min or more).

Fluffy Pumpkin Pie (Lori S.)

1 9″ pie crust
24 large marshmallows
1 15 oz can solid pack pumpkin
1/2 t ground cinnamon
1/2 t ground allspice
1/4 salt
18 oz tub frozen whipped topping, thawed
additional whipped topping and ground cinnamon (opt)

On a lightly floured surface, roll pastry dough to a 1/8″ thick circle; transfer to a 9″ pie plate. Trim pastry to 1/2″ beyond rim of plate; flute edge. Refrigerate 30 min. Preheat oven to 425° F. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20 – 25 min or until edges are golden brown. Remove foil and weights; bake 3 – 6 min longer or until bottom is golden brown. Cool completely on a wire rack. In a small heavy saucepan, melt marshmallows over low heat. Remove from the heat. Stir in the pumpkin, cinnamon, allspice and salt; cool to room temp. Fold in whipped topping. Spoon into pastry shell. Refrigerate for at least 4 hours before serving. Garnish with additional whipped topping and cinnamon if desired. Yield: 8 servings.

Butterscotch Lush (recipeoftoday)

Crust

1 1/2 c graham crackers, crumbs
1/2 c butter, melted
1/2 c sugar

Preheat oven to 350° F. Mix together graham cracker crumbs, melted butter and sugar. Press mix into the bottom of a 8 x 8 baking dish. Bake for 15 min. Layer Cream Cheese Layer over cooled graham cracker crust. Spread Pudding Layer over cream cheese layer. Spread Whipped Cream Layer over pudding layer. Chill 4 hours in the refrigerator or until set. Drizzle warmed butterscotch topping across the top. Sprinkle with shaved chocolate pieces.

Cream Cheese Layer

1 8 oz cream cheese, softened
2 c heavy cream
1/4 c sugar

Use a hand mixer to beat cream cheese and sugar until fluffy. Add in 2 c heavy cream and beat until stiff peaks form.

Pudding Layer 

2 1/2 c milk
2 small pkgs butterscotch instant pudding

Beat milk and pudding mix. If too thick, add a little more milk. You want it thicker than traditional pudding, but not so thick you can’t pour or smooth your pudding layer.

Whipped Cream Layer 

1 c heavy cream
3 T powdered sugar

Beat heavy cream and powdered sugar until it forms soft peaks.

Toppings (opt)

butterscotch ice cream topping
chocolate bar, shaved

 

Black Forest Cream Pie (wonkywonderful)

Crust  

1/4 c sugar
1/4 c melted butter
1 & 1/2 c chocolate graham cracker crumbs

Combine the graham cracker crumbs, melted butter and sugar. Place into a 9″ pie pan and press down keeping it as even as possible. Bake for 15 min at 325 F. Remove from oven and allow to cool. Spoon the filling mix into the cooled pie crust and spread into an even layer. Pour the chocolate topping over the top of the pie and spread it into an even layer. Add cherries on top and step back to admire your beautiful creation! Note: Can place the pie in the freezer fifteen minutes before serving so that it is firm and easier to slice.

Filling

2 c Cool Whip
2 c plain Greek yogurt
30 cherries pitted & sliced

Thoroughly mix the Greek yogurt and Cool Whip. Gently fold in the sliced cherries so that the cherry juice doesn’t stain the filling and turn it pink.

Chocolate Topping 

2 c Cool Whip
3/4 c dark chocolate morsels

In a microwave safe container, mix the Cool Whip and dark chocolate morsels. Microwave for about 1 min stopping every fifteen seconds to stir. Once the chocolate starts melting into the Cool Whip stir until they are fully combined and look like a glaze. Set the chocolate topping aside to cool and thicken for about 5 min.

Blueberry Pie (annsentitledlife)

8 oz cream cheese, softened
1/2 c confectionery sugar
1/4 t Vanilla
1 c heavy whipping cream, whipped
2/3 c sugar
1/4 c corn starch
1/2 c water
2 T lemon juice
4 c fresh blueberries
1 9″ deep dish pie crust, cooked and cooled

Combine cream cheese, confectionery sugar and vanilla in a mixing bowl, beat until smooth. Fold in by hand half of the prepared whipped cream until smooth, then add the rest of the whipped cream and fold until smooth. Spread into bottom of your cooked pie crust. In a large saucepan, combine sugar, cornstarch, water and lemon juice. Whisk until smooth. Add blueberries to saucepan, bring mix to a simmer over medium heat, stir until thickened. Cool blueberry mix to room temp. Spread blueberry mix over the cream cheese mix  in the pie crust. Refrigerate pie overnight before serving.

Cherry Pie – Classic Label Recipe (oregonfruit)

Filling

1/2 – 3/4 c sugar or to taste
3 T cornstarch
2 cans Oregon Red Tart Cherries
1/4 t almond extract (opt)
1 T butter
2 crusts for a 9″ pie

Preheat oven to 400 F. Drain cherries and reserve juice from only one can. In a saucepan, stir the cherry juice into the combined mix of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened. Remove from heat. Gently stir in cherries and almond extract. Pour filling into pastry lined pie pan. Dot with butter or margarine. Adjust crust, seal and vent. Bake 30 – 40 min or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during last 15 min to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing. Makes 8 servings.

Pastry

2 c flour
1 t salt
2/3 c shortening
4 – 6 T ice water

Mix flour and salt in a large mixing bowl. With a pastry blender, cut in shortening until it resembles coarse crumbs. Mix in the ice water, 1 T at a time, until dough forms a ball. Do not over mix. Divide dough into 2 balls. Using a well-floured surface and rolling pin, roll each pastry ball from the center to the edges with long, even strokes. Roll each pastry into a circle large enough to fit in a 9″ pie plate.

Easy Pecan Pie (cakewhiz)

3 large eggs
1/2 c sugar (don’t replace with brown sugar, the consistency changes)
3 T butter unsalted, melted
1 c dark corn syrup  (don’t replace with honey or brown sugar)
1/4 t cinnamon
1 t Vanilla
1 1/2 c pecans, roughly chopped
1 9″ pie crust

In a mixing bowl add eggs, sugar, butter, corn syrup, cinnamon powder, vanilla and mix everything together. Set aside. In the pie crust, add pecans and spread them out. Pour the filling into on top of the pecans. Bake at 350 F for about 50 min. Halfway through baking, cover only the edges of the pie with aluminum foil to prevent the crust from burning or becoming too brown.  Allow the pie to cool down. Then, cut slices and enjoy! Note: If you are using a homemade pie crust, make sure to heavily GREASE the pan to prevent pie from sticking. If your pecan pie is runny, your ingredients were not measured properly OR you did not bake the pie long enough for it to set.

Apple Pie with Cheddar Cheese Crust (cookscountry)

Crust

2 1/2 c flour
1 T sugar
1 t salt
1 t dry mustard
1/8 t cayenne pepper
2 c extra-sharp cheddar cheese, shredded
8 T unsalted butter, cut into 1/4″ pieces and frozen for 15 min
1/3 c ice water & extra as needed

Process flour, sugar, salt, mustard and cayenne in food processor until combined, about 5 seconds. Scatter cheddar and butter over top and pulse until butter is size of large peas, about 10 pulses. Pour half of ice water over flour mix and pulse until incorporated, about 3 pulses. Repeat with remaining ice water. Pinch dough with your fingers; if dough feels dry and does not hold together, sprinkle 1 to 2 tablespoons extra ice water over mixture and pulse until dough forms large clumps and no dry flour remains, 3 to 5 pulses. Divide dough in half and form each half into 4″ disk. Wrap disks tightly in plastic wrap and refrigerate for 1 hour. Let chilled dough sit on counter to soften slightly, about 10 min before rolling. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.) Roll 1 disk of dough into 12″ circle between 2 sheets of parchment paper or plastic. Loosely roll dough around rolling pin and gently unroll it onto 9″ pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Trim overhang to 1/2″ beyond lip of pie plate. Wrap dough-lined pie plate loosely in plastic and refrigerate until dough is firm, about 15 min. Adjust oven rack to lowest position and heat oven to 425 F. Fill pie shell with apple mix. Roll other disk of dough into 12″ circle between 2 sheets of parchment or plastic. Loosely roll dough around rolling pin and gently unroll it onto filling. Trim overhang to 1/2″ beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough around edge of pie plate using your fingers. Cut four 2″ slits in top of dough. Set pie on foil or parchment-lined baking sheet and bake for 20 min.  Reduce oven temp to 375 F and continue to bake until crust is deep golden brown and filling is bubbling, 35 – 45 min. Transfer pie to wire rack and let cool for at least 1 1/2 hours. Serve. Note: For the best flavor, be sure to use extra-sharp cheddar here. Freezing the butter for 15 minutes promotes flakiness in the crust—do not skip this step.

Filling

2 lbs Granny Smith, Empire or Cortland apples, peeled and sliced 1/4″ thick
2 lbs Golden Delicious, Jonagold or Braeburn apples, peeled and sliced 1/4″ thick
6 T sugar
1/4 c packed light brown sugar
1/2 t grated lemon zest & 1 T juice
1/4 t salt
1/8 t ground cinnamon

Stir apples, sugar, brown sugar, lemon zest, salt and cinnamon together in Dutch oven. Cover and cook over medium heat, stirring frequently, until apples are just tender but still hold their shape, 10 – 15 min. Off heat, stir in lemon juice. Spread apple mix on rimmed baking sheet and let cool completely, about 30 min. (Filling can be refrigerated for up to 24 hours.)

 

Grandma’s No roll Pie Crust (justapinch)

1 1/2 c flour
1 1/2 t sugar
1/4 t salt

Mix ingredients into a pie plate.

In a separate bowl put:

1/2 c oil
2 T milk

Very Important, whip with fork real good. Once mixed add to pie plate with dry ingredients. Mix and press into pie plate. Bake at 375 F for browned pie shell or follow your recipe.

Perfect Butter Tarts (Sandra H.)

1 egg
1/2 c brown sugar
1/8 t salt
1/2 t vanilla
1/4 t lemon extract
1 T melted butter
1/2 c raisins
8  3″ unbaked tart shells

Preheat oven to 400 F. In a large bowl beat egg, then beat in brown sugar and salt. Stir in vanilla and lemon extract. Beat until light and bubbly, then stir in melted butter. Fold in raisins. Drop filling by spoonfuls into tart shells. Bake in preheated oven for 10 min. Reduce oven temp to 350 F and bake an additional 20 – 25 min until filling is set and pastry is golden brown.

Baker’s Secret Pie Crust (allrecipes)

3/4 c cake flour
3/4 c all-purpose flour
1 t sugar
1/2 t salt
1/8 t baking powder
4 T unsalted butter
5 T shortening
1 egg yolk
2 t distilled white vinegar
3 cubes ice
1/2 c cold water

Measure butter and shortening onto a plate, put into freezer for about 20 min. Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix. Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 min. Scrape down twice while doing this. Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage! In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 – 4 min. Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approx 4 – 5 T of this egg/water/vinegar mix, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to over mix. Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use). Remove from refrigerator and roll out. Note: This makes absolutely the BEST pie crusts. This crust has won County Fair competitions. Yield: Double for making a 2-crust pie.

Pecan Cream Pie (togetherafamily)

9″ pie shell, baked and cooled
1 c heavy whipping cream
1/4 c powdered sugar
2 8 oz pkgs full-fat cream cheese, softened
1 1/2 t vanilla
1/2 c brown sugar
1/4 c real maple syrup (not the fake pancake stuff)
1 c finely chopped pecans & 1/2 c roughly chopped pecans

In a bowl with a hand mixer or a kitchen aid with the whisk, whip the heavy whipping cream and powdered sugar until stiff peaks form. About 5 min. In a separate bowl, blend together the cream cheese, vanilla, brown sugar and maple syrup until combined and creamed together. Fold the whipped cream mix into the cream cheese mix and stir together. Add in the 1 c finely chopped pecans and stir together until combined. Pour into the pie crust and smooth out the top. Garnish the top of pie with remaining 1/2 c chopped pecans. Refrigerate for at least 4 – 6 hours before serving. It’s even better if you refrigerate overnight. Note: This pie can easily be made ahead of time. Make it the day before and leave in the fridge until ready to use. You want very soft cream cheese to avoid lumps in your mix. Can microwave for about 20 seconds or until it’s very soft.

Utterly Deadly Southern Pecan Pie (geniuskitchen)

1 c sugar
1 1⁄2 c corn syrup (can use 1/2 dark and 1/2 light)
4 eggs
1⁄4 c butter
1 1⁄2 t vanilla
1 1⁄2 c pecans, coarsely broken
1 unbaked deep dish pie shell

In saucepan boil sugar and corn syrup together for 2 – 3 min; set aside to cool slightly. In large bowl beat eggs lightly and very slowly pour the syrup mix into the eggs, stirring constantly. Strain the mix to make sure it’s smooth and lump free. Stir in butter, vanilla and pecans and pour into crust. Bake in a 350° F oven for about 45 – 60 min or until set.

Yummy Crunchy Apple Pie (geniuskitchen)

Pie

pastry for single crust pie
1⁄2 c sugar
3 T flour
1⁄4 t cinnamon
1⁄4 t nutmeg
1⁄8 t allspice
1⁄8 t salt
6 c thinly sliced peeled apples (1/2 Macintosh, 1/2 Granny Smith)

Use foil on bottom of oven rather than a cookie sheet under pie pan. Prepare pastry for single-crust pie. Place in pie plate and trim and crimp the edge; refrigerate 30 min loosely covered with plastic wrap. In a large mixing bowl, stir together the sugar, flour, cinnamon, nutmeg, allspice and salt. Add apple slices and gently toss until they are coated well. Transfer mix to pie. Sprinkle topping over apple mix in pie. To prevent over-browning while baking, cover edge of pie with foil. Bake at 375 F for 25 min. Remove foil and bake 25 – 30 min more or until top is golden. Remove from oven. Cool on wire rack about an hour and serve!

Crumb Topping

2⁄3 c packed brown sugar
1⁄2 c flour
3⁄4 c quick-cooking rolled oats
1⁄2 c butter
1⁄4 c toasted pecans, chopped

Stir together brown sugar, flour and oats. Using a pastry blender, cut in the butter until topping resembles coarse crumbs.

Instant Pot Key Lime Pie (livingsweetmoments)

Crust

1 cup graham crackers or vanilla cookies
4 T unsalted butter melted

Spray a 7″ springform pan with nonstick spray. Grind the crackers in the food processor. In a bowl, mix the graham cracker crumbs with the melted butter. Press mix into the bottom and sides of the springform pan. Freeze while making the filling. Pour filling on top of the prepared crust. Cover the springform pan with aluminum foil. Make a sling with aluminum foil: Break a long piece of foil and fold into 3. The idea is to get a long thin rectangle (helps remove the pie from the instant pot quicker). Pour 1 c water in the instant pot. Place trivet on top. Put the sling in and place the pie on top. Cover with lid and lock in place. Cook on manual high pressure for 15 min. Let the pie cool for 10 min before releasing the pressure. Remove  pie from the instant pot using the sling and cool and remove the aluminum foil cover. Center should be a bit jiggly. Refrigerate for 3 – 4 hours or until set. Pipe topping on top of pie and decorate with zest.

Key Lime Filling

3 egg yolks large
2/3 c key lime juice (approx 8 – 9 key limes)
1 T key lime zest (approx) 2 – 3 key limes
1 14 oz can sweetened condensed milk
2 T sugar (omit if you like it super tangy)

Place the egg yolks and sugar in a bowl. Using a mixer on medium-high speed, mix until the yolks turn pale yellow and thicken (about 2 – 3 min.) Add condensed milk and keep mixing. Add the key lime juice and zest. Mix until combined.

Topping (opt)

1/2 c heavy cream
1/4 c sugar
1 t key lime zest for garnish (opt)

Whip cream and slowly add the sugar until the cream becomes stiff.

Instant Pot Passion Fruit Pie (livingsweetmoments)

Crust 

1 c butter or shortbread cookies (I used Maria)
4 T butter melted

Spray a 7″ springform pan with nonstick spray. Grind the cookies in the food processor. In a bowl, mix the cookies crumbs with the melted butter. Press this mix into the bottom and sides of the springform pan. Freeze while making the filling. Pour filling on top of the prepared crust. Cover the springform pan with aluminum foil. Make a sling with aluminum foil: Break a long piece of foil and fold into 3. The idea is to get a long thin rectangle (helps remove the pie from the instant pot quicker). Pour 1 c water in the instant pot. Place trivet on top. Place pie on top. Cook on manual high pressure for 15 min. Let the pie cool for 10 min before releasing the pressure. Remove pie from the instant pot using the sling and cool and remove the aluminum foil cover. Center should be a bit jiggly. Refrigerate for 3 – 4 hours or until set. Pour coulis on top of the pie if desired.

Filling

4 large egg yolks
1 14 oz can condensed milk
1/2 c passion fruit pulp (thaw if frozen)

Place passion fruit pulp, condensed milk and yolks in a blender. Blend on high until combined and creamy.

Passion Fruit Coulis (opt)

3/4 c passion fruit pulp (thaw if frozen)
1/2 c sugar

In a saucepan, combine the passion fruit and sugar. Cook on medium-low heat while stirring frequently until the mix has reduced and become thick. Refrigerate.

Cast Iron Apple Pie (americastestkitchen)

2 T unsalted butter, divided
2 lbs Golden Delicious apples, peeled, cored, halved and sliced 1/2″ thick
2 lbs Granny Smith apples, peeled, cored, halved and sliced 1/2″ thick
1 double-crust pie rolled out into 12″ rounds
1/4 c apple cider
1/4 c maple syrup
1 Tcornstarch
1/2 t salt
1/2 t grated lemon zest & 1 T juice
1/8 t ground cinnamon
1 large egg, lightly beaten with 2 T water
2 t sugar

Heat 10″ cast-iron skillet over medium heat for 3 minutes Melt 1 T butter in skillet. Add half of apples, cover and cook until apples begin to release their juice, about 4 min. Uncover and continue to cook, stirring occasionally, until apples are tender and golden brown, about 5 min. Transfer apples and their juice to rimmed baking sheet. Repeat with remaining 1 T butter and remaining apples; transfer to sheet. Spread apples into even layer and let cool to room temp about 30 min. Adjust oven rack to lowest position and heat oven to 400 F. Grease clean, dry, cooled skillet. Loosely roll 1 crust around rolling pin and gently unroll it onto prepared skillet. Ease crust into skillet by gently lifting and supporting edge of dough with your hand while pressing into skillet bottom and corners with your other hand. Leave any overhanging dough in place. Whisk cider, maple syrup, cornstarch, salt, lemon zest and juice and cinnamon together in large bowl until smooth. Add cooled apples and any accumulated juices and toss to combine. Transfer apple mix to dough-lined skillet, mounding apples slightly in middle. Loosely roll remaining crust around rolling pin and gently unroll it onto filling. Trim any overhanging dough to 1/2″ beyond lip of skillet, then ease edge of top crust into skillet until flush with bottom crust. Gently press top and bottom crusts together to seal. Roll in edge of crust, then press rolled edge against sides of skillet using index finger to create attractive fluted rim. Using paring knife, cut 8 2″ vents in top crust in circular pattern. Brush crust liberally with egg wash and sprinkle with sugar. Transfer skillet to oven and bake until crust is deep golden brown and filling is bubbling, 40 – 50 min, rotating skillet halfway through baking. Transfer skillet to wire rack and let pie cool until filling is set, about 2 hours. Serve slightly warm or at room temp. Note: Can also use a mix of tart and sweet apples; like Empires or Cortlands (tart) and Fuji, Jonagolds or Braeburns (sweet). Place a baking sheet underneath skillet while baking to catch any juices that might bubble over.

No Bake Triple Layer Lemon Pudding Pie (togetherasfamily)

1 9″ graham cracker or shortbread crust
2 3.4 oz pkgs lemon instant pudding
2 c whole milk
1 T fresh lemon juice
1 1/2 c heavy whipping cream (can sub Cool Whip)
3 T powdered sugar

Combine lemon instant pudding mix, whole milk and fresh lemon juice in a mixing bowl. Whisk together until pudding is thick (about 2 min). Spread 1 1/2 c onto the prepared crust. Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer, or with a handheld blender, until stiff peaks form. This takes about 5 min. (To speed up whipping the cream, place the bowl and beaters in the freezer for about 15 min to get ice cold. The colder the better as it will speed up the process of whipping the cream (usually 2 – 3 min instead of 5 min or more). Add half of the freshly whipped cream into the remaining lemon pudding mix and whisk together until combined. Spread over the lemon pudding in the pie crust. Top the pie with the remaining whipped cream. Cover with the enclosed lid and let refrigerate for at least 3 – 4 hours before serving. For best results make the night before and let it sit in the fridge overnight. Note: If you don’t want to whip your own cream simply use an 8 oz tub of Cool Whip. Combine half of it with the remaining lemon pudding mix and the other half for the top layer of the pie.

 

Instant Pot Triple Chocolate Cheesecake

Crust

20 whole Oreo cookies
4 T unsalted butter, melted

In a food processor combine whole Oreo cookies and butter. Pour crumb mix into the bottom of a greased 7″ springform pan and pat until even and going up the sides of the pan. Put in freezer for 10 min. Add 2 c water to the instant pot and place a rack on the bottom. Make a tin foil sling to lift the cheesecake in and out of the instant pot. Pour Cheesecake mix into the crust and smooth with a spatula. Place pan on the tin foil sling and slowly lower into the Instant Pot. Set Instant Pot to maximum pressure for 28 min. Once done, turn machine off and let it return to normal pressure for 15 min. Unlock lid and use sling to transfer pan to cooling rack for an hour. Chill in refrigerator overnight. Use a spatula and spread Ganache over the top of the cake. Put back in refrigerator to cool.

Cheesecake

2 8 oz pkgs cream cheese,  at room temp
1/4 c packed dark brown sugar
1/4 c white sugar
1 egg, room temp
2 egg yolks, room temp
1/4 c sour cream
8 oz chocolate (53% – 60%), melted
1 t vanilla
1 T flour
1 T cocoa powder

In a food processor, mix cream cheese with dark brown and white sugar, and cocoa powder. Once combined, add 1 egg followed by the 2 egg yolks. Add melted chocolate and sour cream. Continually scrape the bowl down. Add vanilla and flour, and mix until creamy.

Ganache

3/4 c chocolate
3 oz heavy whipping cream

Put 3/4 c chocolate in a bowl. Heat heavy whipping cream to a simmer. Pour over chocolate. Chocolate will melt, stir until incorporated.