Southern Tomato Pie Italian Style

My Tomato Pie started out as a typical Southern Tomato Pie with a twist. I am not a fan of pie crust so my daughter in love, Danielle suggested I use biscuits. Great! Even more southern. However when I start creating with tomatoes and cheese, somehow basil jumped in the pie. Than I felt like I needed to add caramelized onions and thatโ€™s when this southern pie, went Italian. A match made in heaven.

Form a pie crust with raw biscuit halves.

Ingredients:

1can of butter flakey biscuits in the can, separate each biscuit in half

3-4 jumbo tomatoes, really big tomatoes, sliced

1 teaspoon of salt

Enough basil leaves to cover tomatoes

1 small onion, sliced, separate rings and cut in half

2 Tablespoons butter

1 Tablespoon of Olive oil

2 a Tablespoons of granulated sugar

Parmesan cheese shreds, about a cup to cover tomato layer

1 cup mayonnaise

2 cups mozzarella cheese, grated

Bake about 8 minutes and mash biscuits down to create room to fill pie crust.

Preheat oven to 400 degrees. Spray a deep dish pie pan with nonstick cooking spray. Place biscuits that you have separated in half in pie pan to form a pie crust on the bottom of pie pan and the sides of the pie pan. Bake about 8 minutes. Your biscuit crust will come out puffy. Use a Tablespoon to smash the biscuits down on the bottom and sides of pan. This will create room to fill your pie crust.

Blot tomatoes to remove excess liquid.

First layer.

Second layer.

The beginning of sweetness.

Perfection!

Looking tasty!

First layer topped with Parmesan shreds.

Place sliced tomatoes in a colander. Line the bottom and sides keeping tomatoes separate. Sprinkle with salt and let them drain the liquid a minimum of an hour. This can be done ahead and the night before if you prefer. After an hour place tomatoes on paper towels and blot excess liquid from tomatoes. This is important so your crust is not soggy.

To caramelize the onions, melt butter and olive oil in a skillet. Add onion slices and once onions start getting translucent, add 2 Tablespoons of sugar. Cook on low heat and watch them, the onions go from sweet caramelization to burned quickly. Set aside.

Place a layer of tomatoes on the bottom of the pie crust.

Add basil leaves to cover the tomatoes. Next add the caramelized onions and top with Parmesan shreds.

Top Parmesan shreds with the next layer of tomatoes.

In a bowl, combine the mayonnaise and 2 cups of grated Mozzerella cheese. Spread over the top of the tomatoes and bake at 375 degrees for 30 minutes until hot and bubbly. Let set 10 minutes and serve warm. Enjoy!

Nothing puts a smile on my face seeing my girl loving my food. โค๏ธ
One sweet baby face.

Banana Pudding Pie


I remember my Mom cooking banana pudding with sliced bananas on the stove when I was growing up. It came from a box but still a sweet memory. I took that memory and converted it to a homemade Banana Pudding Pie. Simple, delicious and easy to make. My Dad even had seconds, so I know it was good!  


Crust:1 11 ounce box of vanilla wafer cookies

1 sick of butter, melted


Preheat oven to 350 degrees. Crush cookies and stir in melted butter. Form a crust in your pie plate. Bake shell for 8 minutes and set aside. 
Pudding Pie Filling:

1 1/2 cups sugar

1/4 cup flour

2 Tablespoons cornstarch 

2 cups of milk, divided 

3 egg yokes, beaten

2 Tablespoons butter

3 bananas sliced 

2 teaspoons vanilla


In a saucepan, add sugar, flour and cornstarch and whisk together. Over medium heat, add one cup of milk and whisk, add in egg yokes and butter. Pour in the remaining cup of milk and start adding the sliced bananas. Bring to boil and stir frequently to prevent scorching and burning. Once pudding is very thick, remove from heat and stir in vanilla. Pour in pie shell and refrigerate overnight or until set and firm. Decorate with whip cream. Enjoy!

Root Beer Float Pie

I grew up drinking root beer floats in a frosty mug. It was a cool refreshing drink and a dessert rolled into one. This is the perfect dessert for Warner weather and I promise you that you will remember when you had root beer floats in a frosty mug. 
Pie Crust:

2 cups of graham cracker crumbs

1/2 cup sugar

1 stick of butter, melted

Preheat oven to 350 degrees. Mix all ingredients together and press into a 9″ pie pan. Bake for 7 minutes until golden brown. Cool completely before adding the pie filling. 

Pie Filling:

1 1/2 cups of root beer, for a different twist use an alcoholic root beer

1 cup of milk 

2 boxes of vanilla instant pudding 

1/8 teaspoon of root beer candy oil, I used LorAnns (can be found at JoAnns or Michaels and on Amazon)

16 ounces* of frozen whipped topping, thawed, 1 1/2 cups will go in the pie filling, reserve the rest for the top of the pie

In a mixing bowl, combine root beer, milk, pudding mix and root beer oil. Mix for 3-4 minutes until combined and thickened. Fold in 1 1/2 cups of whipped topping. Place in fridge until until pie plate is cool enough to add the pie filling. 


Add pie filling to pie crust and freeze for 15 minutes. Smooth remaking whip cream on top and decorate with root beer barrel candy, or sprinkles or cherries.  This pie can be eaten frozen or partially thawed. Enjoy!


This recipe was inspired by Spend With Pennies. 

Mile High Lemon Meringue Pie

  I love lemon meringue pie but I never made one. I understand that meringues do not like humidity. I really don’t care for it either. ๐Ÿ˜‰  So I decided to try it but it had to a mile high meringue. 

  
Pie Crust:

Preheat oven to 375 degrees. 

1 stick of butter melted and cooled

1 1/2 cups of graham cracker crumbs

1/2 cup of crushed macadamia nuts*

1/2 cup granulated sugar

in a bowl, mix together butter, graham cracker crumbs, nuts and sugar. Press into a 9 1/2 inch deep dish pie plate. Bake at 375 degrees for 8 minutes or until golden brown. Cool completely before making the pie. 

*If you are allergic to nuts, use 2 cups of graham cracker crumbs and omit the nuts.   
Pie Filling:

Preheat oven to 325 degrees. 

2 cans of sweetened condensed milk 

8 egg yolks

3/4 cups fresh lemon juice (I used 5 lemons)

2 teaspoons of lemon zest

In a large bowl whisk sweetened condensed milk and egg yolks. Whisk in lemon juice. Add in zest and whisk until it all blended. Pour into pie crust and bake for 14 – 17 minutes until custard is set. Mine was done in 14 minutes. Remove from oven and make meringue.  You want to cover your pie while it’s still hot. Do not turn your oven off. 

  
Meringue:

8 egg whites

1/4 teaspoon cream of tartar

3/4 cup sugar

3/4 teaspoon vanilla

Use a metal or glass bowl only. Wipe the inside  of the bowl and and attachments with with white vinegar. This will remove any oil from the bowl and whipping attachments. Beat egg whites on high speed until soft peaks are formed. Add cream of tartar and continue beating on high speed until stiff peaks are formed. Add sugar and mix to combine. Finally add vanilla. Top your pie with meringue and seal the edges. I tried to make spikey tips on my meringue but it was too stiff. Live and learn! It still tasted great, spikes or no spikes! Bake in oven at 325 degrees for 10 – 15 minutes until golden brown.  Cool completely before slicing.  (I cut mine too soon.)  Store at room temperature covered an inverted bowl as a dome or with a cake cover on top.  

  

  

Please stop by and check out the other spring desserts from my blogger friends.

  
http://crumbsinmymustachio.wordpress.com/2016/03/14/chocolate-strawberry-tart/

Chocolate Strawberry Tart

  
๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ

http://www.therowdybaker.com/?p=4395/

Irish Coffee Macaroons 

  
๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ

http://cookingfromasahm.blogspot.com/2016/03/easy-reeses-peanut-butter-cup-pie.html

Easy Reeses Peanut Butter Cup Pie

  

It’s A Snappy Pumpkin Pie

It’s that time of year when everything is pumpkin, pumpkin and pumpkin!  Last year I created an Egg Nog Pie with a gingersnap crust so this year it was time for a pumpkin pie with a gingersnap crust. 

  
Crust:

I box of gingersnap cookies, I used store brand, crushed into crumbs

2 Tablespoons sugar

3 Tablespoons of butter, melted
Preheat oven to 325 degrees. Mix gingersnap crumbs, sugar and melted butter together. Press into a 9″ deep dish pie pan. Set aside. 
Pie:

1 15 ounce can of pumpkin purรฉe, not pie filling

1 12 ounce can of evaporated milk

3/4 cup packed light brown sugar

2 eggs, I used extra large

1 Tablespoon cornstarch 

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1 teaspoon vanilla

1/4 salt

Whip cream, nutmeg or sprinkles for garnish. 

  
Pie:

Combine pumpkin, milk, brown sugar, eggs, cornstarch, cinnamon, pumpkin pie spice, vanilla and salt. On medium speed, mix well until combined. Pour into the pie crust. Bake for one hour or until the pie is set and lightly brown on top.  Cool completely before serving. Garnish with whip cream, nutmeg or sprinkles. Enjoy!

Ginger Snappy Egg Nog Pie


I love egg nog. I love that it reminds me of the holidays when everyone is happy and preparing for Christmas. My ginger snap crust puts the perfect zing with the egg nog filling. I don’t make many pies, but when I do, it’s a good one!

Pie Crust Ingredients:
1 12 ounce box of ginger snap cookies, I used store brand
1 stick of butter, melted

Preheat oven to 325 degrees. Pulse cookies in food processor until it has become fine crumbs. I used 2 1/2 cups cookie crumbs for my 11 inch pie pan. In a bowl, combine with melted butter. Press into pie plate and bake for 12 minutes. Cool completely.
*for a 9 inch pie plate, use 2 cups of cookie crumbs, butter amount can stay the same

Egg Nog Pie Filling Ingredients:
4 cups egg nog, I used my favorite, Publix Low Fat
2 box of instant vanilla pudding mix
1/2 cup of rum, I used Sailor Jerry’s, or 1 tablespoon of rum extract
1/4 teaspoon nutmeg
2 tablespoons cornstarch
**for a 9 inch pie plate, use 2 cups egg nog, 1 box of pudding, 1 tablespoon of cornstarch, the rum/rum extract and nutmeg can be altered to your tastes

Beat in the above ingredients until thickened and pour into a cooled pie crust. Refrigerate and enjoy!

Whip Cream and nutmeg for garnish.

Whip Cream:
1 8 ounce container of heavy whipping cream
Extract or rum
1 cup of powdered sugar

Chill mixing bowl and attachments in refrigerator for a minimum of 20 minutes. Pour 8 ounces of heavy whipping cream into the chilled bowl. Whip until the cream has formed stiff peaks, so that it can stand up without falling. Add 1 teaspoon of vanilla or a teaspoon or two of rum if desired. Add about a cup of powdered sugar, taste it to make its sweet, but not overly sweet. Pipe onto to pie with a 1 M tip.

IMG_9438.JPG

IMG_9437.JPG

IMG_9436.JPG