Cool Thanksgiving Pies

by Michele Cheplic | More from this Blogger

Growing up in a small town on the Big Island of Hawaii, Thanksgiving dessert consisted of traditional fruit pies and little more. Which is not to say that I don't love fresh fruit pies, but when I moved to the "mainland" in the late 1980s to attend college I was introduced to a whole new Thanksgiving dessert option: Ice cream pie.

To this day I make sure that at least one frozen (or refrigerated) pie is featured on our Thanksgiving buffet. Decadent chilled pies are much cheaper to make than to buy. What's more, they offer guests a chocolaty option in a spread that is filled predominately with pumpkin treats.

The following recipes for cool Thanksgiving pies are sure to put a smile on the sweet tooths in your family on Turkey Day:

FROZEN COOKIES AND CREAM PIE

Ingredients:

1 1/2 cups crushed Oreo Cookies or any generic cream- filled chocolate sandwich cookies (about 15)

1/4 cup butter, melted

2 pints chocolate ice cream, softened

1/4 cup chocolate syrup

1 cup chocolate chips

Whipped cream

Directions:

Preheat oven to 350 degrees.

In a bowl, combine cookie crumbs and butter. Press onto bottom and sides of an ungreased 9-inch pie plate.

Bake for 10 minutes. Remove and let cool.

Spoon softened ice cream into crust.

Drizzle chocolate on top.

Cover and freeze until firm.

Remove from the freezer 10 to 15 minutes before serving.

Garnish with chocolate chips and whipped cream.

CHOCOLATE PEANUT BUTTER PIE

Ingredients:

2 cups crushed Oreo cookies

1/2 cup butter, melted

12 ounces cream cheese, softened

1 1/2 cups peanut butter

1 1/2 cups sugar

1 1/2 teaspoons vanilla extract

1 1/2 cup heavy whipping cream

3/4 cup semi-sweet chocolate chips

1 1/2 tablespoons milk

Mini peanut butter cups

Extra whipped cream

Directions:

Preheat oven to 350 degrees.

Combine crushed cookies and 1/2 cup butter and press into a 9-inch pie pan.

Bake for 7 to 10 minutes. Remove from oven and let cool.

In a large bowl, combine cream cheese, peanut butter, sugar and vanilla. Beat on medium speed until smooth.

In a separate bowl, beat whipping cream until stiff peaks form. Fold into peanut butter mix.

Pour mixture into pie crust.

In a microwave-safe bowl, microwave chocolate chips with milk until melted. Stir occasionally until chocolate is smooth. Drizzle melted chocolate on top of pie.

Refrigerate pie for 4 hours or until set.

Decorate with extra whipped cream and mini peanut butter cups.

Related Articles:

Beyond the Pumpkin Pie: Sweet Treats for Your Thanksgiving Dessert Table

Kicked Up Thanksgiving Pies

Variations on the Traditional Pumpkin Pie

Apple Pear Pie

Cranberry Cherry Pie

Abandon the Pumpkin Pie: A Pumpkin Torte

Abandon the Pumpkin Pie: Pumpkin Apple Cobbler

Pumpkin Ice Cream Pie

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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