Back in the Baking Saddle: Easter Pies

Prior to last Saturday, I hadn't baked a thing, not one single muffin, or scone, or quick bread, nary a cake, nor a pie, nor a cookie since New Year's Day. And frankly, it sucks. I miss baking so much, but I just don't have the time to do it anymore. With taking care of Isabella, plus working full-time, the hours evaporate. And the time I do spend in the kitchen, I'm either making her baby food, or microwaving supper. Leftovers from Sunday dinner. They're a beautiful thing, ya'll.


So despite being out of practice, I was determined to make the pies for my family's Easter dinner. So I dusted off my apron, pulled out my beloved Kitchenaid mixer, and got to work. The only caveat was that I decided to both reduce my stress level and the time spent in the kitchen, I would try three no-bake pies this time around.

I made a lemon pie, Martha's no-bake cheesecake, and Paula Deen's Snickers Pie.

Here's the lemon pie.


And you can see the cheesecake in the foreground of the picture at the top of this post. But I know what you're all waiting for. You want to hear about the Snickers Pie, right?

It was really easy to make, and an instant hit with my family. I'll have to take their word for it, though, since as you know, I don't like chocolate.
Paula Deen's Snickers Pie
Ingredients
4 king-sized Snickers bars (I couldn't find these, so 7 1/4 regular Snickers bars had the same number of ounces)
1/2 cup peanut butter
1 1/2 TBSP half-and-half
4 cups Cool Whip
1 deep-dish graham cracker pie crust
Additional whipped topping and Hershey's chocolate syrup for garnish
Directions
1. Chop up the Snickers bars into one-inch pieces.

2. In the top of a double boiler, melt together the Snickers bars, peanut butter, and half-and-half, stirring until smooth. Remove from heat, and allow to cool slightly.



3. Fold in Cool Whip, pour into crust, and freeze for 4 to 6 hours before serving. When ready to serve, top with Cool Whip and drizzle with chocolate syrup. Store any leftover pie (as if!) in the refrigerator.

I know you're looking for a picture of the final result. Problem is, I forgot to take one. Yeah, there are some days I forget to comb my hair, people. You can kind of see it in the right-hand corner of the picture at the top though.

Enjoy!

12 Responses to “Back in the Baking Saddle: Easter Pies”

  1. # Blogger kenju

    All your recipes sound good, Kristi. I don't cook much (especially baking) but maybe I'll try a few. Thanks!  

  2. # Blogger Marie

    Oh yum. I could eat any of those in its entirety. In a single sitting. Right now. Please pass a fork!!  

  3. # Blogger Editorgirl

    Sounds so yummy Kristi! I'm actually having some friends over for dinner next Sunday, maybe I'll try the Snickers pie - give me a chance to test out the Kitchenaid mixer (which I'm still afraid to use by the way so any advice you can offer would be greatly appreciated!)  

  4. # Blogger anne

    I'm not a fan of desserts (I know, I know), but these look lovely! And I'm glad you took some time to bake. For me, cooking is a creative outlet - I'm sure the same is true with baking.  

  5. # Blogger Damselfly

    Oh, man, those look good! And I'm not even a pie person!  

  6. # Blogger sher

    Oh my goodness! Now I'm so hungry for that. I have been fasting for a cholesterol test and now I could eat my arm after seeing those pictures! Yummm  

  7. # Anonymous Anonymous

    This comment has been removed by a blog administrator.  

  8. # Anonymous Brent

    I enjoyed reading your recipe for Snickers pie.
    I thought I would share mine with you.

    Graham Cracker Crust:
    1 package of graham crackers
    3/4 stick of butter
    2 tablespoon of sugar
    Run the crackers in the food processor until fine.
    Melt the butter in the microwave until liquid.
    Start up the food processor again and pur in the butter and sugar.
    You should get a consistensy of wet sand.
    Spread it out on the pie plate and bake for 10 min on 350.

    Filling:
    Snickers bars
    Chocolate no-cook instant pudding
    Milk

    Slice up enough snicker bars to layer the bottom of the pie plate.

    Clean out the food processor bowl
    Place the instant pudding powder into the food processor.
    Add milk slowly. Do not use the amount reccomended on the side of the box. Use about 1/3 to 1/2 of the normal amount. You should end up with a rubbery consistensy.
    Let stand in the food processor for 5 min. It will thicken further. Add some more milk until your back to the rubbery consistensy. This should be stiff and just barely pourable.
    Pour and scrap into the pie plate over the snicker pieces.
    Scrape the top smooth.
    Refrigerate for 1 hour.

    Topping:
    1/2 pint Heavy Cream
    4 tablespoons sugar

    Do NOT use Cool Whip. Lets make the real thing.
    Clean out the food processor bowl.
    Pour in the heavy cream and start up the food processor.
    Add in the sugar.
    Keep it running until the cream is whipped thick.

    Decorate:
    Gallon size zip lock bag
    cake decorating tip
    whipped cream

    Cut the bottom corner from the bag and place the tip in the bag so it will stick out the corner.
    Fill the bag with whipped cream.

    Use your creative side to make a decorative design with the whipped cream.  

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