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Rose Cake Pops! It doesn’t yet feel like it here in New York, but spring has finally arrived! I’m celebrating with these rose cake pops, which would be such a great gift for Mother’s Day. — This post contains affiliate links. Read my … Continue reading → The post Rose Cake Pops! appeared first on SweetAmbs. https://ift.tt/eA8V8J SweetAmbs

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Dessert Nachos! April Fools’ Day Meal It’s that time of year again! My friend Haniela and I collaborated on this April Fools’ Day food prank – visit her blog for her tutorial on how to make dessert sushi that looks just like the real thing! — … Continue reading → The post Dessert Nachos! April Fools’ Day Meal appeared first on SweetAmbs. https://ift.tt/eA8V8J SweetAmbs

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Banana Cream Pie This banana cream pie starts with a creamy banana infused pudding which is layered with fresh bananas and topped with sweetened whipped cream and sliced almonds. Tomorrow is National Pi Day! Pi Day is an annual celebration of the mathematical constant π. Pi Day is observed on March 14 since 3, 1, and 4 are the first three significant digits of π. Put let me tell you, we shouldn’t have to have a holiday to eat pie! Christmas, Thanksgiving, Easter and National Pi Day are all good reasons to eat pie. But after you taste this Banana Cream Pie you are going to declare every day a holiday just so you can enjoy a slice! Many banana cream pies use banana pudding which I think has a really artificial banana flavor, like those banana flavored taffy candies. I happen to like those banana flavored taffy candies but for my pie, I prefer a more real banana flavor. Making a pudding from scratch is easy. And this pudding has just the right banana flavor when you infuse the milk with real bananas! How to Make Banana Cream Pie A good pie always begins with a good crust. You can use a pastry crust for this banana cream pie but I prefer a graham cracker crust. Infuse your milk with fresh bananas by adding sliced bananas into your milk and bringing it to a boil. After boiling for the milk and bananas for 30 seconds, remove it from the heat, cover the pan and allow it to sit for 40 minutes so that the flavors can really meld together. I like to use half and half but you can also use whole milk. Half and half is equal amounts whole milk and equal amounts whipping cream. Add your infused milk to your sugar, egg yolks and cornstarch and stir over medium heat until thickened and refrigerate to cool. I always cover the surface of the pudding with plastic wrap, so that the plastic is touching the surface of the pudding. This prevents a “skin” from forming. Put half of the banana pudding in the bottom of your pie crust, add a layer of sliced bananas and then add the remaining pudding. I like to dip my sliced bananas into orange juice to prevent them from turning brown in the pie. Top the pie with a cup of sweetened whipping cream and a sprinkling of sliced almonds. Chill to allow the pie to firm up a bit and keep refrigerated until ready to serve. Then just slice and enjoy! The almonds can get a little soft in the refrigerator so I usually add them as a last minute garnish before serving. Banana Cream pie would be a perfect addition to your Easter menu along with this coconut cream pie and my favorite lemon angel pie! Banana Cream Pie Recipe Banana Cream Pie This banana cream pie starts with a creamy banana infused pudding which is layered with fresh bananas and topped with sweetened whipped cream and sliced almonds. 3/4 cup sugar 3 Tbsp cornstarch 1/4 tsp salt 2 cups half and half 3 Tbsp butter 2 tsp vanilla 1 9 inch baked pie crust (pastry or graham cracker) 4 bananas 1 cup whipping cream (whipped) 2 tsp sugar 1 tsp vanilla. 1/4 cup sliced almonds Slice two bananas into 1/2 inch pieces and place in a pan with 1 Tbsp butter. Cook over medium heat until bananas are softened, just a few minutes. Add half and half into pan and bring to a boil. Boil for 30 seconds and then remove from heat, cover and allow to sit for about 30 minutes. Strain out bananas. Mix together sugar, salt and egg yolks in a medium saucepan. Mix in cornstarch. Add banana infused milk and stir until smooth. Cook over medium heat for about 3-4 minutes until a pudding consistency forms. Stir often. Remove from heat and add in 2 Tbsp butter and vanilla. Stir to combine. Cover pudding with plastic wrap, place wrap directly against surface of pudding. Put in refrigerator and cool for about an hour. Add half of pudding mixture to bottom of baked pie crust, Add 2 sliced bananas, (sliced about 1/4″ thick) to top of pudding. Add remaining pudding on top Put whipping cream, 2 tsp sugar and vanilla into a bowl and whip until soft peaks form. Spread over the top of the filled pie dish. Sprinkle with sliced almonds.Refrigerate until ready to serve. Need some help figuring out what’s for dinner tonight? Come join our Facebook Group! Join hundreds of others who love sharing dinner time ideas. You don’t want to miss out on the fun! You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too! Join the Family Dinner Table today. Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Banana Cream Pie. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

 This banana cream pie starts with a creamy banana infused pudding which is layered with fresh bananas and topped with sweetened whipped cream and sliced almonds.

Tomorrow is National Pi Day!  Pi Day is an annual celebration of the mathematical constant π. Pi Day is observed on March 14 since 3, 1, and 4 are the first three significant digits of π.  Put let me tell you, we shouldn’t have to have a holiday to eat pie!

Christmas, Thanksgiving, Easter and National Pi Day are all good reasons to eat pie. But after you taste this Banana Cream Pie you are going to declare every day a holiday just so you can enjoy a slice!

Many banana cream pies use banana pudding which I think has a really artificial banana flavor, like those banana flavored taffy candies.  I happen to like those banana flavored taffy candies but for my pie, I prefer a more real banana flavor.  Making a pudding from scratch is easy. And this pudding has just the right banana flavor when you infuse the milk with real bananas!

How to Make Banana Cream Pie

• A good pie always begins with a good crust.  You can use a pastry crust for this banana cream pie but I prefer a graham cracker crust.
• Infuse your milk with fresh bananas by adding sliced bananas into your milk and bringing it to a boil.  After boiling for the milk and bananas for 30 seconds, remove it from the heat, cover the pan and allow it to sit for 40 minutes so that the flavors can really meld together.
• I like to use half and half but you can also use whole milk.  Half and half is equal amounts whole milk and equal amounts whipping cream.
• Add your infused milk to your sugar, egg yolks and cornstarch and stir over medium heat until thickened and refrigerate to cool.
• I always cover the surface of the pudding with plastic wrap, so that the plastic is touching the surface of the pudding.  This prevents a “skin” from forming.

• Put half of the banana pudding in the bottom of your pie crust, add a layer of sliced bananas and then add the remaining pudding.  I like to dip my sliced bananas into orange juice to prevent them from turning brown in the pie.
• Top the pie with a cup of sweetened whipping cream and a sprinkling of sliced almonds.

Chill to allow the pie to firm up a bit and keep refrigerated until ready to serve. Then just slice and enjoy!  The almonds can get a little soft in the refrigerator so I usually add them as a last minute garnish before serving.

Banana Cream pie would be a perfect addition to your Easter menu along with this coconut cream pie and my favorite lemon angel pie!

Banana Cream Pie Recipe

Banana Cream Pie

 This banana cream pie starts with a creamy banana infused pudding which is layered with fresh bananas and topped with sweetened whipped cream and sliced almonds.

• 3/4 cup sugar
• 3 Tbsp cornstarch
• 1/4 tsp salt
• 2 cups half and half
• 3 Tbsp butter
• 2 tsp vanilla
• 1 9 inch baked pie crust (pastry or graham cracker)
• 4 bananas
• 1 cup whipping cream (whipped)
• 2 tsp sugar
• 1 tsp vanilla.
• 1/4 cup sliced almonds

1. Slice two bananas into 1/2 inch pieces and place in a pan with 1 Tbsp butter.  Cook over medium heat until bananas are softened, just a few minutes.  Add  half and half into pan and bring to a boil.  Boil for 30 seconds and then remove from heat, cover and allow to sit for about 30 minutes.  Strain out bananas.

2. Mix together sugar, salt and egg yolks in a medium saucepan.  Mix in cornstarch.  Add banana infused milk and stir until smooth. Cook over medium heat for about 3-4 minutes until a pudding consistency forms.  Stir often.

3. Remove from heat and add in 2 Tbsp butter and vanilla.  Stir to combine.  Cover pudding with plastic wrap, place wrap directly against surface of pudding.  Put in refrigerator and cool for about an hour.

4. Add half of pudding mixture to bottom of baked pie crust,  Add 2 sliced bananas, (sliced about 1/4″ thick) to top of pudding.  Add remaining pudding on top

5. Put whipping cream, 2 tsp sugar and vanilla into a bowl and whip until soft peaks form.  Spread over the top of the filled pie dish.  Sprinkle with sliced almonds.Refrigerate until ready to serve.

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Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Coconut Cream Pie This classic coconut cream pie is made with a delicious custard filling and topped with sweetened whipped cream and toasted coconut. When I was in college and dating my husband one of his roommates worked at Marie Callenders Pie Shop. One of the perks of working there was he was able to bring home the leftover cream pies at the end of the day. Lucky for us he shared and I developed a love for cream pies that year! One of the favorite cream pies that always seems to disappear first at our Wilkes family Thanksgivings is the coconut cream pie. I love making my coconut cream pie with a graham cracker crust and have an easy tutorial on how to make a graham cracker crust for you here. You can also use a pastry crust if you prefer, just be sure and blind bake the crust before filling it. The instructions for my perfect pie crust and blind baking can be found here. How to Make a Coconut Cream Pie Start with your baked pie crust, either a graham cracker crust or a pastry crust. The recipe uses instant vanilla pudding mix and add in a combination of vanilla and coconut extract. Instant is different than the Cook & Serve variety of pudding. I like the flavor of using vanilla pudding with extract much better than using coconut pudding. I always use whole milk when making pudding, you can a richer, fuller flavor. I like to use sweetened coconut but you can also use unsweetened. I toast 1/4 cup of the coconut to sprinkle on top, the rest is folded in with the pudding mixture. Follow my How to Toast Coconut tutorial here. Make your sweetened whipping cream using this tutorial. Half of the whipped cream will go in with the pudding and the rest is used to top the pie with. Chill the pie for several hours or overnight before serving. I sprinkle the top with the toasted coconut right before serving so it doesn’t get soft in the refrigerator. How long will a Coconut Cream Pie last? If by some chance you have leftover coconut cream pie, you will want to make sure to store it properly. Coconut cream pie will keep for three to four days in the fridge. Just cover the pie loosely with plastic wrap or aluminum foil. If you want to make the pie ahead of time, I recommend storing the covered pie in the fridge before you add the whipped cream and toasted coconut to the top and adding them right before you serve the pie. Check out more of my favorite easy pie recipes: French Silk Pie Easy Apple Pie Razzleberry Pie Coconut Cream Pie Recipe Coconut Cream Pie This classic coconut cream pie is made with a delicious custard filling and topped with sweetened whipped cream and toasted coconut. 1 9 inch graham cracker crust 2 3.4 oz. vanilla instant pudding 2 cups whole milk 1 tsp vanilla extract 2 tsp coconut extract 1 cup sweetened flaked coconut 1 cup whipping cream 1 tsp vanilla 2 tsp powdered sugar 1/4 cup toasted coconut In a large bowl combine pudding, milk, and extracts and stir until thickened. Fold in 1 cup of sweetened flaked coconut into the pudding mixture. Add 1 tsp vanilla and 2 tsp of powdered sugar to the whipping cream and whip until firm. Fold half of the whipped whipping cream into pudding mixture. Add pudding mixture into prepared crust. Top with remaining 1 cup of whipped cream and toasted coconut. Chill for several hours over overnight. Serve chilled. Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Coconut Cream Pie. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

This classic coconut cream pie is made with a delicious custard filling and topped with sweetened whipped cream and toasted coconut.

When I was in college and dating my husband one of his roommates worked at Marie Callenders Pie Shop.  One of the perks of working there was he was able to bring home the leftover cream pies at the end of the day.  Lucky for us he shared and I developed a love for cream pies that year! One of the favorite cream pies that always seems to disappear first at our Wilkes family Thanksgivings is the coconut cream pie.

I love making my coconut cream pie with a graham cracker crust and have an easy tutorial on how to make a graham cracker crust for you here.  You can also use a pastry crust if you prefer, just be sure and blind bake the crust before filling it.  The instructions for my perfect pie crust and blind baking can be found here.

How to Make a Coconut Cream Pie

• Start with your baked pie crust, either a graham cracker crust or a pastry crust.
• The recipe uses instant vanilla pudding mix and add in a combination of vanilla and coconut extract. Instant is different than the Cook & Serve variety of pudding.  I like the flavor of using vanilla pudding with extract much better than using coconut pudding.
• I always use whole milk when making pudding, you can a richer, fuller flavor.
• I like to use sweetened coconut but you can also use unsweetened.  I toast 1/4 cup of the coconut to sprinkle on top, the rest is folded in with the pudding mixture.  Follow my How to Toast Coconut tutorial here.

• Make your sweetened whipping cream using this tutorial.
• Half of the whipped cream will go in with the pudding and the rest is used to top the pie with.
• Chill the pie for several hours or overnight before serving.  I sprinkle the top with the toasted coconut right before serving so it doesn’t get soft in the refrigerator.

How long will a Coconut Cream Pie last?

If by some chance you have leftover coconut cream pie, you will want to make sure to store it properly.  Coconut cream pie will keep for three to four days in the fridge.  Just cover the pie loosely with plastic wrap or aluminum foil.  If you want to make the pie ahead of time, I recommend storing the covered pie in the fridge before you add the whipped cream and toasted coconut to the top and adding them right before you serve the pie.

Check out more of my favorite easy pie recipes:

French Silk Pie

Easy Apple Pie

Razzleberry Pie

 

Coconut Cream Pie Recipe

Coconut Cream Pie

This classic coconut cream pie is made with a delicious custard filling and topped with sweetened whipped cream and toasted coconut.

• 1 9 inch graham cracker crust
• 2 3.4 oz. vanilla instant pudding
• 2 cups whole milk
• 1 tsp vanilla extract
• 2 tsp coconut extract
• 1 cup sweetened flaked coconut
• 1 cup whipping cream
• 1 tsp vanilla
• 2 tsp powdered sugar
• 1/4 cup toasted coconut

1. In a large bowl combine pudding, milk, and extracts and stir until thickened.

2. Fold in 1 cup of sweetened flaked coconut into the pudding mixture.

3. Add 1 tsp vanilla and 2 tsp of powdered sugar to the whipping cream and whip until firm.

4. Fold half of the whipped whipping cream into pudding mixture.

5. Add pudding mixture into prepared crust.  Top with remaining 1 cup of whipped cream and toasted coconut.

6. Chill for several hours over overnight.  Serve chilled.

 

 

 

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Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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How to Toast Coconut Have you ever wondered how to toast coconut? Here are three simple ways to toast coconut perfectly every time. Toasted Coconut is the perfect way to add texture, flavor and color to many different treats. It’s a perfect way to garnish cakes, cupcakes, cookies and even muffins. I love the nutty flavor it gives the coconut and the crisp texture. How to Toast Coconut on the Stove Top For all three methods, I prefer using sweetened coconut but you can also use unsweetened coconut. It can be found in the baking aisle of the grocery store or in the bulk bins. With the stove top method, you have a little more control over your toasted coconut but you do need to watch it closely. I like to use my cast iron pan to toast coconut on the stove top. I add a single layer of coconut to the pan, about a cup or so, depending on the size of your cast iron pan. You can also use a regular frying pan if you don’t have a cast iron pan. Over medium to medium low heat, use a wooden spoon to stir the coconut as it cooks. I keep a constant eye on it so it doesn’t burn. With a cast iron pan, the coconut will continue to cook after you remove it from the heat so if you don’t want it to get any more brown, remove it from the pan and allow it to cool on a plate or baking sheet. How to Toast Coconut in Oven To toast coconut in the oven, spread your coconut on a baking sheet. One of the benefits of using the oven is you can do a larger batch at one time since your baking sheet is bigger than a cast iron pan. Again, spread it in a thin layer. Place baking sheet in a 325 degrees F oven and bake for about 10 minutes or until golden grown. Stir several times during baking process. Sweetened coconut will take less time than unsweetened coconut and the sugar makes the process faster. Again, keep a close eye on it. How to Toast Coconut in Microwave Place your coconut in a thin layer on a microwave safe plate. I usually can only do about a 1/2 cup at a time in the microwave, it will depend on the size of your microwave. Microwave on high in 30 second intervals. Stir after each 30 seconds. Continue until it turns golden brown. As you can see all three methods will give you the same results so choose your preference. How to Store Toasted Coconut You can store toasted coconut in an airtight container for four to five days. You can also place it in an airtight container and freeze it. It will last for several months that way. Freezing the coconut will make it a little chewier which isn’t necessarily a bad thing! Allow it to come to room temperature before using it again. You can also put it on a baking sheet and put it in the oven at 300 degrees F for a few minutes to crisp it up again. Toasted Coconut Recipe How to Toast Coconut Sharing three simple ways to toast coconut. You can do it in the oven, the stove top or in the microwave! 1 cup coconut (sweetened) Stove Top Method Place a thin layer of coconut into a cast iron pan over medium to medium low heat. Stir continually until golden brown, 5-10 minutes. Remove from cast iron pan to a plate or baking sheet to cool. Microwave Method Place a thin layer of coconut on a microwave safe plate or dish and microwave on high in 30 seconds increments. Stir after each 30 seconds. Continue until golden brown. Oven Method Place a thin layer of coconut on a baking sheet and bake in a 325 degrees F. oven for 5-10 minutes, stirring several times. Bake until golden brown. Need some help figuring out what’s for dinner tonight? Come join our Facebook Group! Join hundreds of others who love sharing dinner time ideas. You don’t want to miss out on the fun! You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too! Join the Family Dinner Table today. Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading How to Toast Coconut. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Have you ever wondered how to toast coconut?  Here are three simple ways to toast coconut perfectly every time.

Toasted Coconut is the perfect way to add texture, flavor and color to many different treats.  It’s a perfect way to garnish cakes, cupcakes, cookies and even muffins.  I love the nutty flavor it gives the coconut and the crisp texture.

How to Toast Coconut on the Stove Top

For all three methods, I prefer using sweetened coconut but you can also use unsweetened coconut. It can be found in the baking aisle of the grocery store or in the bulk bins.

• With the stove top method, you have a little more control over your toasted coconut but you do need to watch it closely.
• I like to use my cast iron pan to toast coconut on the stove top.  I add a single layer of coconut to the pan, about a cup or so, depending on the size of your cast iron pan.  You can also use a regular frying pan if you don’t have a cast iron pan.

• Over medium to medium low heat, use a wooden spoon to stir the coconut as it cooks.  I keep a constant eye on it so it doesn’t burn.  With a cast iron pan, the coconut will continue to cook after you remove it from the heat so if you don’t want it to get any more brown, remove it from the pan and allow it to cool on a plate or baking sheet.

How to Toast Coconut in Oven

• To toast coconut in the oven, spread your coconut on a baking sheet.  One of the benefits of using the oven is you can do a larger batch at one time since your baking sheet is bigger than a cast iron pan.  Again, spread it in a thin layer.

• Place baking sheet in a 325 degrees F oven and bake for about 10 minutes or until golden grown.  Stir several times during baking process.  Sweetened coconut will take less time than unsweetened coconut and the sugar makes the process faster. Again, keep a close eye on it.

How to Toast Coconut in Microwave

• Place your coconut in a thin layer on a microwave safe plate.  I usually can only do about a 1/2 cup at a time in the microwave, it will depend on the size of your microwave.
• Microwave on high in 30 second intervals.  Stir after each 30 seconds.  Continue until it turns golden brown.

As you can see all three methods will give you the same results so choose your preference.

How to Store Toasted Coconut

You can store toasted coconut in an airtight container for four to five days.  You can also place it in an airtight container and freeze it. It will last for several months that way. Freezing the coconut will make it a little chewier which isn’t necessarily a bad thing!  Allow it to come to room temperature before using it again.  You can also put it on a baking sheet and put it in the oven at 300 degrees F for a few minutes to crisp it up again.

Toasted Coconut Recipe

How to Toast Coconut

Sharing three simple ways to toast coconut.  You can do it in the oven, the stove top or in the microwave!

• 1 cup coconut (sweetened)

Stove Top Method

1. Place a thin layer of coconut into a cast iron pan over medium to medium low heat. Stir continually until golden brown, 5-10 minutes.  Remove from cast iron pan to a plate or baking sheet to cool.

Microwave Method

1. Place a thin layer of coconut on a microwave safe plate or dish and microwave on high in 30 seconds increments.  Stir after each 30 seconds. Continue until golden brown.

Oven Method

1. Place a thin layer of coconut on a baking sheet and bake in a 325 degrees F. oven for 5-10 minutes, stirring several times.  Bake until golden brown.

Need some help figuring out what’s for dinner tonight?

Come join our Facebook Group!  Join hundreds of others who love sharing dinner time ideas.  You don’t want to miss out on the fun!

You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too!  Join the Family Dinner Table today.

 

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Getting Organized with Done & Done Home! Well, it didn’t take me very long to create a mess in my new cookie studio! I’m the type of person who just throws things in drawers and cabinets with no real organization to it. — Fortunately the amazing women … Continue reading → The post Getting Organized with Done & Done Home! appeared first on SweetAmbs. https://ift.tt/eA8V8J SweetAmbs

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Graham Cracker Crust Making your own graham cracker crust is so easy and tastes so much better, you’ll never buy one from the store again! I am all for short cuts in the kitchen. I buy my onion precut and frozen, I love the fresh minced garlic you can buy in the produce section but when it comes to pie crusts, homemade is always better. I know some people think making your own pie crust is too much work and too hard but I’m here to tell you, I can make a crust in less time than it takes me to run to the grocery store and buy one! Whether you are making a pastry pie crust or a graham cracker pie crust, homemade is the way to go! I am a huge fan of graham cracker crusts, it might be my love of graham crackers dunked in milk as a treat that contributes to that but I love them!! I often will use a graham cracker crust, even when the recipe calls for a pastry crust like with my French Silk Pie. I love the sweetness and texture it gives to a pie. How to Make A Graham Cracker Crust All you need are three ingredients and if you are like me, you always have them on hand. Graham crackers are a staple at our house! You will need 1 1/4 cups of graham cracker crumbs, 1/4 cup sugar and 5 Tbsp of butter. I use my mini food processor to make my graham cracker crumbs but a blender will work also. You will be using 10 sheets of graham crackers (that is two squares to a sheet) Mix together the crumbs, sugar and butter. Mix together until it is combined and looks like wet sand. Press the crumbs into a 8 or 9 inch pie dish, pushing the crumbs up the sides of the pan also. You can even use a 10 inch dish, the crust will just be a bit thinner and will cook a bit faster. Bake the pie crust in a 350 degrees F oven for 10 minutes until it is lightly golden brown. Then let the crust cool, add your filling and bake again according to pie directions if needed. Recipes using a Graham Cracker Pie Crust Key Lime Pie French Silk Pie Ice Cream Pie Lemon Sour Cream Pie Fresh Peach Pie Graham Cracker Crust Recipe Graham Cracker Crust Making your own graham cracker crust is so easy and tastes so much better, you’ll never buy one from the store again! 1 1/4 cups graham cracker crumbs (10 sheets) 1/4 cup sugar 5 Tbsp butter (melted) Combine all three ingredients and stir until it forms a wet sand texture. Press crumbs into a 8 or 9 inch pie dish, pushing crumbs up the sides also Bake at 350 degrees F for 10 minutes or until lightly golden brown. Need some help figuring out what’s for dinner tonight? Come join our Facebook Group! Join hundreds of others who love sharing dinner time ideas. You don’t want to miss out on the fun! You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too! Join the Family Dinner Table today. Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Graham Cracker Crust. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

 Making your own graham cracker crust is so easy and tastes so much better, you’ll never buy one from the store again!

I am all for short cuts in the kitchen.  I buy my onion precut and frozen, I love the fresh minced garlic you can buy in the produce section but when it comes to pie crusts, homemade is always better.  I know some people think making your own pie crust is too much work and too hard but I’m here to tell you, I can make a crust in less time than it takes me to run to the grocery store and buy one!  Whether you are making a pastry pie crust or a graham cracker pie crust, homemade is the way to go!

I am a huge fan of graham cracker crusts, it might be my love of graham crackers dunked in milk as a treat that contributes to that but I love them!!  I often will use a graham cracker crust, even when the recipe calls for a pastry crust like with my French Silk Pie.  I love the sweetness and texture it gives to a pie.

How to Make A Graham Cracker Crust

All you need are three ingredients and if you are like me, you always have them on hand.  Graham crackers are a staple at our house!

• You will need 1 1/4 cups of graham cracker crumbs, 1/4 cup sugar and 5 Tbsp of butter.

• I use my mini food processor to make my graham cracker crumbs but a blender will work also.  You will be using 10 sheets of graham crackers (that is two squares to a sheet)
• Mix together the crumbs, sugar and butter.

• Mix together until it is combined and looks like wet sand.

• Press the crumbs into a 8 or 9 inch pie dish, pushing the crumbs up the sides of the pan also. You can even use a 10 inch dish, the crust will just be a bit thinner and will cook a bit faster.

• Bake the pie crust in a 350 degrees F oven for 10 minutes until it is lightly golden brown.  Then let the crust cool, add your filling and bake again according to pie directions if needed.

Recipes using a Graham Cracker Pie Crust

Key Lime Pie

French Silk Pie

Ice Cream Pie

Lemon Sour Cream Pie

Fresh Peach Pie

Graham Cracker Crust Recipe

 

Graham Cracker Crust

 Making your own graham cracker crust is so easy and tastes so much better, you’ll never buy one from the store again!

• 1 1/4 cups graham cracker crumbs (10 sheets)
• 1/4 cup sugar
• 5 Tbsp butter (melted)

1. Combine all three ingredients and stir until it forms a wet sand texture.

2. Press crumbs into a 8 or 9 inch pie dish, pushing crumbs up the sides also

3. Bake at 350 degrees F for 10 minutes or until lightly golden brown.

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Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Peanut Butter Blondies with Peanut Butter Cups Peanut Butter Blondies are a peanut butter lovers dream. Add peanut butter to a traditional blondie and then top them off with peanut butter cups! I am definitely a blondie fan, truth be told, I would take a blondie over a brownie every time. How about you? What is the difference between a blondie and a brownie? You probably already know what a brownie is, a dense, chocolately, cake like bar cookie. A blondie is pretty much a brownie without the chocolate. Traditionally, blondies are made with butterscotch chips and brown sugar and I have a delicious butterscotch blondie recipe here. Today’s version of a blondie is a little different than the traditional blondie because instead of butterscotch, it is full of peanut butter goodness. I love the traditional blondie but after tweeking it to create this peanut version I think I may like these better! How to Make Peanut Butter Blondies Mix your wet ingredients together first. Beat your butter, peanut butter and sugar together until they are nice and fluffy. Add in eggs and vanilla and mix until combined. Mix all your dry ingredients together in a separate bowl and then add into wet ingredients. The trick is to not over beat your peanut butter blondies. Combining the dry ingredients together first helps prevent overmixing. Mix just until combined. Add the mixture to a 9 x 13 prepared pan. Be sure the pan is greased or lined with parchment paper. I prefer parchment paper because then I can lift the blondies out of the pan to slice them. Evenly place your peanut butter cups on the batter and press into the batter. I used 28 of the miniature peanut butter cups, placing them in a row of 4 x 7. Be sure and cut into 28 bars so that way you get a peanut butter cup in every square of peanut butter blondies! Bake at 350 degrees F for 25-30 minutes until the edges are golden brown. Don’t over bake. I like my blondies a little chewy. Cool to room temperature and then drizzle with melted chocolate and peanut butter. I melt both in the microwave but you can also do so in a double broiler. Allow the chocolate and peanut butter to set up before cutting into bars. Cut into 28 bars so that you end up with a peanut butter cup in each bar. You don’t want anyone to fell cheated! Your peanut butter lovers are going to be in heaven and there is definitely enough chocolate in these to make your chocolate lovers happy too. I shared them with my neighbor because I knew I would eat way too many! This is the text I received, “Oh my, those peanut butter bars are amazingly sinful!” Guess she liked them! Some of my other favorite bar cookies: Raspberry Oatmeal Bars Lemon Bars Key Lime Bars Peanut Butter Blondies Recipe Peanut Butter Blondies Peanut Butter Blondies are a peanut butter lovers dream. Add peanut butter to a traditional blondie and then top them off with peanut butter cups! 3/4 cup butter (softened) 1/2 cup peanut butter (creamy ) 1 cup sugar 1/2 cup brown sugar 2 eggs 1 tsp vanilla 2 cups all purpose flour 1/2 tsp salt 1 tsp baking soda 28 mini peanut butter cups (unwrapped) 1/2 cup chocolate chips (melted) 1/3 cup peanut butter (melted) Preheat oven to 350 degrees F. Grease a 9 x 13 pan with cooking spray or line with parchment paper. In a large bowl, beat together butter, peanut butter and sugars. Beat until light and fluffy. Add in eggs and vanilla, stir until combined. In another bowl, mix together flour, salt and baking soda. Add dry ingredients to wet ingredients and mix until just combined. Place batter into prepared pan. Press Reese’s peanut butter cups into batter. Place in a 4 x 7 row. Bake 25-30 minutes or until golden brown. Cool and then drizzle with melted chocolate and peanut butter. Allow to set up before cutting. Need some help figuring out what’s for dinner tonight? Come join our Facebook Group! Join hundreds of others who love sharing dinner time ideas. You don’t want to miss out on the fun! You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too! Join the Family Dinner Table today. Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Peanut Butter Blondies with Peanut Butter Cups. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Peanut Butter Blondies are a peanut butter lovers dream.  Add peanut butter to a traditional blondie and then top them off with peanut butter cups!

I am definitely a blondie fan, truth be told, I would take a blondie over a brownie every time.  How about you?

What is the difference between a blondie and a brownie?

You probably already know what a brownie is,  a dense, chocolately, cake like bar cookie.  A blondie is pretty much a brownie without the chocolate.  Traditionally, blondies are made with butterscotch chips and brown sugar and I have a delicious butterscotch blondie recipe here.

Today’s version of a blondie is a little different than the traditional blondie because instead of butterscotch, it is full of peanut butter goodness. I love the traditional blondie but after tweeking it to create this peanut version I think I may like these better!

How to Make Peanut Butter Blondies

Mix your wet ingredients together first. Beat your butter, peanut butter and sugar together until they are nice and fluffy.  Add in eggs and vanilla and mix until combined.

Mix all your dry ingredients together in a separate bowl and then add into wet ingredients.  The trick is to not over beat your peanut butter blondies.  Combining the dry ingredients together first helps prevent overmixing.  Mix just until combined.

Add the mixture to a 9 x 13 prepared pan.  Be sure the pan is greased or lined with parchment paper.  I prefer parchment paper because then I can lift the blondies out of the pan to slice them.

Evenly place your peanut butter cups on the batter and press into the batter.  I used 28  of the miniature peanut butter cups, placing them in a row of 4 x 7.  Be sure and cut into 28 bars so that way you get a peanut butter cup in every square of peanut butter blondies!

Bake at 350 degrees F for 25-30 minutes until the edges are golden brown.  Don’t over bake.  I like my blondies a little chewy.  Cool to room temperature and then drizzle with melted chocolate and peanut butter.  I melt both in the microwave but you can also do so in a double broiler.

Allow the chocolate and peanut butter to set up before cutting into bars.  Cut into 28 bars so that you end up with a peanut butter cup in each bar.  You don’t want anyone to fell cheated!

Your peanut butter lovers are going to be in heaven and there is definitely enough chocolate in these to make your chocolate lovers happy too.  I shared them with my neighbor because I knew I would eat way too many!  This is the text I received, “Oh my, those peanut butter bars are amazingly sinful!”  Guess she liked them!

Some of my other favorite bar cookies:

• Raspberry Oatmeal Bars
• Lemon Bars
• Key Lime Bars

Peanut Butter Blondies Recipe

Peanut Butter Blondies

Peanut Butter Blondies are a peanut butter lovers dream.  Add peanut butter to a traditional blondie and then top them off with peanut butter cups!

• 3/4 cup butter (softened)
• 1/2 cup peanut butter (creamy )
• 1 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups all purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 28 mini peanut butter cups (unwrapped)
• 1/2 cup chocolate chips (melted)
• 1/3 cup peanut butter (melted)

1. Preheat oven to 350 degrees F.  Grease a 9 x 13 pan with cooking spray or line with parchment paper.

2. In a large bowl, beat together butter, peanut butter and sugars.  Beat until light and fluffy.

3. Add in eggs and vanilla, stir until combined.

4. In another bowl, mix together flour, salt and baking soda.  Add dry ingredients to wet ingredients and mix until just combined.

5. Place batter into prepared pan.

6. Press Reese’s peanut butter cups into batter.  Place in a 4 x 7 row.  Bake 25-30 minutes or until golden brown.

7. Cool and then drizzle with melted chocolate and peanut butter.  Allow to set up before cutting.

Need some help figuring out what’s for dinner tonight?

Come join our Facebook Group!  Join hundreds of others who love sharing dinner time ideas.  You don’t want to miss out on the fun!

You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too!  Join the Family Dinner Table today.

 

 

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

| Facebook | Google+ | Pinterest |

Continue reading Peanut Butter Blondies with Peanut Butter Cups. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

from Your Homebased Mom https://ift.tt/2TlNgHM
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