Whats your favorite pie :O)?

Answer 1

My mom's homemade apple and blueberry pie with vanilla ice cream.

Answer 2

Cherry Cream Cheese Pie.

Answer 3

Pumpkin Pie and CHerry-Creamsheese.

Answer 4

My mom makes this awesome pecan pie for xmas that has chocolate chips in it. Oh man is it good... chocolate pecan pie! I'm gonna make some this year.

Answer 5

Cherry or Strawberry cheescake. Technically I don't know if it classifies as a pie, but it is good none the less.

Answer 6

Cookies and cream pie! and blueberry pie.

Answer 7

I am very fond of Black Berry cobbler with crumbled bits on top; also rhubarb and strawberry pie.

Answer 8

Peach cobbler!! No store bought .Made by an old down south person. Just like my grandma. She's 73 and still hooks it up in the kitchen.

Answer 9

I love black bottom banana cream pie.

easy to make, beautiful for holidays and YUMMMMMY

Black Bottom Banana Cream Pie

½ package (15 oz) refrigerated pie crusts (1 crust)
1 container (12 oz) frozen whipped topping, thawed, divided
1 package (6 oz) semi-sweet chocolate morsels
1 ½ cups cold milk
1 package (5.1 oz) vanilla instant pudding and pie filling
½ tsp rum extract (optional)
2 medium bananas, sliced, divided
Strawberries for garnish

1.Preheat oven to 425 degrees. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 ½ inch circle using lightly floured Baker’s Roller. Place crust in Deep Dish Pie Plate, pressing dough onto the bottom and up the sides. Prick the bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown, cool completely.
2.Place 1 ½ cups of the whipped topping and chocolate morsels in Small Micro-Cooker, uncovered, on HIGH for 30-45 seconds; stir until smooth. Remove 2 Tbsp of the chocolate mixture into a Decorator Bottle for garnish, set aside. Spread remaining chocolate mixture over bottom of pie crust using All Purpose Spreader. Place crust in freezer while preparing pudding.
3.Pour milk into Classic Batter Bowl. Add pudding mix and rum extract; whisk 1 minute or until mixture begins to thicken. Fold in 1 ½ cups of the whipped topping.
4.Slice 1 ½ bananas, arrange over chocolate mixture in crust. Spread pudding mixture over the bananas. Refrigerate 30 minutes.
5.To garnish pie, squeeze chocolate mixture onto pie in a decorative design. Fill easy accent decorator with remaining whipped topping. Pipe rosettes at edge of pie. Garnish with remaining ½ banana and strawberries.

Cooks Tips
•For a colder serving temperature and easier cutting refrigerate pie 1-2 hours
•When placing refrigerated pie crust in the deep dish pie plate, evenly ruffle edge of crust inside the pie plate for picture perfect results. To keep crust from slipping down the sides of the pie plate during baking, firmly press edge of pie crust to fluted edge of pie plate in several places

Tool Tip
•Use the Egg Slicer Plus for slicing strawberries and bananas

Answer 10

pecan pie