Recipes

[MaggieToo]

They looked so good and so easy to make.

Peanut Butter-Banana Icebox Pie

Peanut Butter-Banana Icebox Pie

Ingredients
2 cups cinnamon graham cracker crumbs (about 15 sheets)
1/2 cup finely chopped honey-roasted peanuts
1/2 cup butter, melted
1 (4-oz.) semisweet chocolate baking bar, chopped
2 cups whipping cream, divided
1 (8-oz.) package cream cheese, softened
1 cup creamy peanut butter
1/2 cup firmly packed light brown sugar
2 teaspoons vanilla extract
2 large bananas, sliced
Toppings: sweetened whipped cream, chocolate syrup, chopped honey-roasted peanuts

Preparation
1. Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).
2. Microwave chocolate and 1/2 cup whipping cream in a small microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until chocolate is almost melted, stirring at 30-second intervals. Whisk until chocolate melts and mixture is smooth. (Do not overheat.) Spoon chocolate mixture into prepared crust.
3. Beat cream cheese, next 2 ingredients, and 1/4 cup whipping cream at medium speed with an electric mixer until mixture is light and fluffy.
4. Beat vanilla and remaining 1 1/4 cups whipping cream at high speed until stiff peaks form. Fold one-third whipped cream mixture into peanut butter mixture to loosen; fold in remaining whipped cream mixture.
5. Arrange banana slices over chocolate mixture in crust. Spread peanut butter mixture over bananas. Cover and chill 8 hours. Serve pie with desired toppings.

Praline Key Lime Pie

Praline Key Lime Pie

Ingredients
1 1/4 cups chopped pecans
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup firmly packed light brown sugar
1/2 cup plus 2 Tbsp. jarred caramel topping
2 (14-oz.) cans sweetened condensed milk
6 egg yolks
2 teaspoons Key lime or lime zest
1 cup fresh Key lime or lime juice
1 1/2 cups whipping cream
1/4 cup plus 2 Tbsp. powdered sugar

Preparation
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together graham cracker crumbs, next 2 ingredients, and 1/2 cup toasted pecans until blended. Press crumb mixture on bottom, up sides, and onto lip of a lightly greased 10-inch deep-dish pie plate.
3. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 45 minutes).
4. Sprinkle remaining 3/4 cup toasted pecans over bottom of crust; drizzle caramel topping over pecans.
5. Whisk together sweetened condensed milk and next 3 ingredients. Gently pour into prepared crust.
6. Bake at 350° for 20 to 25 minutes or until almost set. (The center will not be firm but will set up as it chills.) Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
7. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Dollop or spread over pie.

Strawberry-Pretzel Icebox Pie

Strawberry-Pretzel Icebox Pie

Ingredients
2 cups finely crushed pretzel sticks
3/4 cup butter, melted
1/4 cup firmly packed light brown sugar
2 cups sliced fresh strawberries
1 (14-oz.) can sweetened condensed milk
1/2 (8-oz.) package cream cheese, softened
4 tablespoons plus 1 tsp. strawberry gelatin (1/2 [3-oz.] package)
2 cups whipping cream, divided
1/3 cup granulated sugar

Preparation

1. Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).

2. Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.

3. Beat condensed milk and next 2 ingredients at medium speed with an electric mixer until smooth. (Use the whisk attachment if using a stand mixer.) Add strawberries; beat at low speed just until blended. Transfer to a large bowl.

4. Beat 3/4 cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon into prepared crust. Cover and freeze 8 to 12 hours or until firm.

5. Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.

Lemon-Mascarpone Icebox Tarts

Lemon-Mascarpone Icebox Tarts

Ingredients

2 2/3 cups butter cookie crumbs (about 1 1/2 [7.5-oz.] packages butter cookies)

1/3 cup butter, melted

1/4 cup powdered sugar

1/2 teaspoon almond extract

1 (14-oz.) can sweetened condensed milk

2 teaspoons lemon zest

1/2 cup fresh lemon juice

6 egg yolks

1 (8-oz.) container mascarpone cheese

Toppings: fresh berries, sliced peaches or plums, fresh mint or thyme sprigs

Preparation

1. Preheat oven to 350°. Stir together first 4 ingredients; firmly press crumb mixture on bottom and up sides of 6 (3 3/4-inch) round tart pans with removable bottoms (about 6 Tbsp. per pan). Place tart pans on a baking sheet, and bake 10 to 12 minutes or until lightly browned. Cool on baking sheet on a wire rack completely (about 30 minutes).

2. Whisk together sweetened condensed milk and next 3 ingredients until well blended; whisk in mascarpone cheese just until blended. Spoon mixture into prepared tart shells.

3. Bake at 350° for 12 to 15 minutes or until almost set. (The centers will not be firm but will set up as they chill.) Cool completely on wire rack (about 1 hour). Cover and chill 4 hours. Arrange berries and fruit decoratively over tarts just before serving.

Sorry the pictures didn't show up.