FOX 4 pie contest recipes

DALLAS - FOX 4 is having another employee pie contest in preparation for the holidays.

Steve Noviello and Paige Ellenberger will be tasting some of the entries each day on The Ten. We'll also share the recipes below.

Mudslide Pie

Baked by Allison Derks

Overview:
Oreo Crust
Brownie Layer
Chocolate Pudding Mousse Layer
Whipped Cream

Oreo Crust:
24 (264g) oreo cookies
6 Tbsp (85g) unsalted butter melted
Brownie Layer
4 Tbsp (57g) unsalted butter melted and cooled
¾ cup (149g) granulated sugar
1 large egg
2 Tbsp vegetable oil
½ tsp vanilla extract
6 Tbsp (45g) all-purpose flour
¼ cup (21g) unsweetened natural cocoa powder
¼ tsp salt

Chocolate Pudding Mousse Layer:
1 box instant chocolate pudding mix 3.4 oz or 3.9 oz
2 cups (473ml) cold heavy whipping cream 1 pint

Whipped Cream:
½ cup (57g) powdered sugar
2 cups (473ml) cold heavy whipping cream 1 pint
1 tsp vanilla extract

Oreo Crust:
Preheat the oven to 350ºF.

In a food processor or blender, pulse the oreos (the cookie portion and the cream filling) into fine crumbs.

In a mixing bowl, use a spatula to combine the crumbs with the melted butter until well combined.

Transfer the crumbs to a 9 inch pan. Use the bottom of a measuring cup or drinking glass to pack / tamp the crumbs evenly and tightly into and up the sides of the pan.

Bake the pie crust for 8-10 minutes. Cool the crust completely before using.

Brownie Layer:
In a mixing bowl, combine the melted butter, granulated sugar, egg, vegetable oil and vanilla extract. Whisk until combined.

Gradually mix in the flour, cocoa powder and salt. The batter will be thick.

Spread the brownie batter on top of the oreo crust and bake for 25-35 minutes or until the center of the brownie looks set and puffy. Cool completely, about 2-3 hours.

Chocolate Pudding Mousse Layer:
In a stand mixer or mixing bowl, combine the pudding mix and heavy cream with an electric mixer until well blended. You will NOT prepare the pudding mix as directed on the box. When you beat the pudding mix and heavy cream together, the mixture will be VERY thick.

Spread the mousse layer on top of the brownie layer. Refrigerate for 1-2 hours.

Whipped Cream:
Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.

Remove the bowl from the freezer. Add in the heavy whipping cream, powdered sugar, and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.

Spread the whipped cream on top of the chocolate pudding mousse layer. Refrigerate until ready to serve.

Optional: Top with leftover oreo crumbs, chocolate shavings or chocolate curls.

Chicken Pot Pie

Baked by Margaret O'Rourke

Ingredients for Filling:
1 pound of rotisserie chicken
2 cans of cream of chicken soup
2 tbs. butter
2 tbs. flour
1 bag frozen steam-in-bag mixed veggies of your choice
Chicken broth or water
Garlic powder
Onion powder
Salt
Pepper
Paprika
Cajun seasoning

Ingredients for Biscuit Crust:
1 box of red bay lobster cheddar bay biscuit mix
Cheddar cheese

Preheat oven to 425 degrees.

Melt butter in a pan, mix in flour to create a roux.

Steam veggies in the microwave for 3-4 minutes.

Add chicken, cream of chicken soup and veggies.

Season to your liking using seasonings listed above.

Cook on medium heat until veggies are softened and everything is heated through.

Thin out to your liking using water or chicken broth.

Add additional seasonings to taste.

Mix biscuit dough according to box instructions.

Place pie filling in a pan, top with biscuit dough.

Bake at 425 degrees for 14-16 minutes until dough is cooked.

*For Gluten free version skip flour, use gluten free cream of chicken and gluten free biscuit mix.

No-Bake Lemon Cream Pie

Baked by Cassie Larsen

Ingredients:
1 (8 oz) block cream cheese, softened
1 (14 oz) can sweetened condensed milk
½ cup lemon juice (fresh is best)
1 graham cracker pie crust (gluten free or regular) (store-bought or homemade)

Soften the cream cheese. Leave it out for 20–30 minutes or microwave for 10 seconds so it blends smoothly.

Beat the cream cheese. In a mixing bowl, beat with a hand mixer until completely smooth and creamy.

Add the condensed milk. Pour in the can of sweetened condensed milk and beat again until fully combined.

Add lemon juice. Pour in the ½ cup lemon juice and mix on low until it thickens slightly.

Taste and adjust. Want it more tart? Add 1–2 extra tbsp of lemon juice. Want it sweeter? Add a tablespoon of sugar or a splash of vanilla.

Pour into the graham cracker crust.

Chill. Refrigerate for at least 3–4 hours, but overnight gives the best, firmest set.

Serving Tips:
Add whipped cream on top
Sprinkle with lemon zest
Serve cold straight from the fridge for the best texture

Biscoff Pie

Baked by Paige Ellenberger

Crust:
Crush one 8.8oz package of Biscoff cookies into small bits (Save one package of two cookies for topping). Put in a bowl with six tablespoons of melted butter, 2 tablespoons of light brown sugar, and a pinch of salt. Press mixture into your pie tin and bake at 350 degrees for 8-9 minutes.

Filling:
Using a stand or hand mixer, mix together 18oz package of room temp cream cheese, ¾ cup of powdered sugar, a splash of vanilla extract or paste, and a cup of cookie butter. Whip together until light and fluffy. Then, fold in a thawed container 8oz of Cool Whip.  Put mixture in your cooled crust and refrigerate for a few hours to over night.

Topping:
Put whipped cream, and more crushed Biscoff cookies to garnish. Melt a spoonful of cookie butter in microwave for about 20 seconds and drizzle over top

Homemade whipped cream:
¾ cup of heavy whipping cream
¼ powdered sugar
Splash of vanilla

Blend or whisk together until light and fluffy. If it's too thick add more cream, if its not sweet enough add more powdered sugar. Customize by putting in spices or even more melted cookie butter!

Buttermilk Chess Pie

Baked by Amber Kite

1 Unbaked Pie Crust
3 Eggs
2 Cups Sugar
3 Tablespoons Flour
Butter 1/2 Cup Melted (1 stick)
1 Cup Buttermilk

Set prepared crust aside. In a mixing bowl, place all ingredients in order. Mix by hand with spoon or wire whisk. Pour into pie crust and bake at 350 degrees for about 45 minutes or until pie is lightly gold and firm. Serve warm or chilled.

Do not panic if the butter "pools" in the pie while baking and even when the pie is baked and set. After the pie is removed from the oven and cooling, the butter is absorbed into the pie.

Ice Cream Pie

Baked by Megan Boyd

Ingredients:
Keebler 10" Graham Cracker Pie Crust
The Great Divide Blue Bell Ice Cream (1/2 Dutch chocolate and 1/2 Homemade vanilla)
1 jar Hot Fudge
Oreos

Scoop ice cream into blender/food processer and blend until smooth and creamy.

Pour into pie crust, filling halfway, reserve the rest in the freezer.

Freeze first layer of pie until ice cream is hard. 

While pie is in the freezer, put 1 sleeve from Oreo package into Ziplock bag and crush into small pieces.

When the first layer is hard again heat Hot Fudge according to jar instructions.

Spread over the frozen ice cream in a thin layer.

Sprinkle crushed Oreos over fudge.

Freeze until fudge/oreo layer is frozen.

Pour remaining ice cream over fudge/Oreo layer.

Sprinkle a few more crushed Oreos on top of pie.

Freeze until hard.

Serve!

Mini Smores Pie

Baked by Ali Turiano

Ingredients:
Crust - store bought or make your own (Can use 9" or 8 minis)
2 cups graham cracker crumbs
½ cup unsalted butter
¼ tsp salt
2 tbsp sugar

Chocolate Ganache Filling:
285 g of semi sweet chocolate or a mix of milk and dark
300 g of heavy cream 
1 tsp vanilla
Pinch of salt

For the Fluff:
1/3 cup water
¾  cup granulated sugar
¾ cup light corn syrup
3 large egg white (room temp)
½ tsp cream of tarter
1 tsp vanilla extract

Crust:  
Preheat oven to 350F. Melt the butter, stir it into the crumbs along with the sugar and salt. Press the wet crumb mix on the bottom of and up the sides of a 9 inch round pie pan in an even layer. Bake the crust for 10 minutes then allow to chill completely before making the ganache.

Filling:
Chop the chocolate finely and place in a heatproof bowl. Set the heavy cream in a pot and turn heat to medium, cook for just a few minutes, until it bubbles on the sides and is steaming - don’t let it boil. Pour over the chocolate and stir briefly, then let it set for a few minutes. Stir until smooth - this will take at least a full minute but don’t stop; the movement helps the chocolate melt correctly. Once smooth, add the vanilla and sea salt then pour into the chilled crust. Chill ganache for at least an hour before topping.

Marshmallow Fluff:
Add water, sugar, and corn syrup in a medium saucepan on med-high heat. Stir to combine.

Insert candy thermometer and do not stir from this point on. While the sugar syrup climbs to firm ball stage (240 degrees), place egg whites and cream of tartar in a mixing bowl. Mix until soft peaks form (about 3-4 min).

Once you hit the firm ball stage, remove from heat. Turn mixer on medium speed and slowly stream sugar syrup into the egg whites. Once all of the sugar syrup is added, turn the mixer to high and beat for five minutes. The mixture will cool considerably. Add vanilla extract and beat one more minute.

Sweet Potato Casserole Pie

Baked by Ali Turiano

For the Pie:
1lb sweet potatoes (About 2)
¾ cup packed brown sugar
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
2 large eggs (room temp)
½ cup half and half
4 tbsp melted butter (unsalted)
1 tsp vanilla extra ( or measure with your heart)
1 9" unbaked pie crust

For the Fluff:
1/3 cup water
¾  cup granulated sugar
¾ cup light corn syrup
3 large egg white (room temp)
½ tsp cream of tarter
1 tsp vanilla extract

Pie Directions:
Preheat oven to 400°F. Pierce sweet potatoes with a fork. Place on a parchment-lined baking sheet. Bake until tender, for about one hour. Cool the roasted potatoes to room temperature or store them overnight in the refrigerator.

To Make the Pie:
Preheat the oven to 375°F.

Peel the roasted sweet potatoes. Mash them well or use a food processor. Add the brown sugar, cinnamon, nutmeg, and salt.

Stir to combine. Add the eggs, half and half, butter and vanilla extract. Stir until combined.

Pour filing into a 9-inch pie unbaked pie shell.

Bake until the filling is set, about 45 minutes.

When the pie is cool, top the pie with the marshmallow fluff.  Set the broiler to high. Broil until the marshmallows are light brown, about two minutes.

Fluff Directions:
Add water, sugar, and corn syrup in a medium saucepan on med-high heat. Stir to combine.

Insert candy thermometer and do not stir from this point on. While the sugar syrup climbs to firm ball stage (240 degrees) , place egg whites and cream of tartar in a mixing bowl. Mix until soft peaks form (about 3-4 min).

Once you hit the firm ball stage, remove from heat. Turn mixer on medium speed and slowly stream sugar syrup into the egg whites. Once all of the sugar syrup is added, turn the mixer to high and beat for five minutes. The mixture will cool considerably. Add vanilla extract and beat one more minute.

Gluten Free Creme Brulee Pie

Baked by Rick Smith & Wife

Ingredients:
Gluten Free Pie Crust

Crème Brûlée Pie Filling:
2 cups heavy cream
5 large egg yolks
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup turbinado sugar for topping

Preheat your oven to 325°F (160°C).

Heat the heavy cream over medium heat until it just begins to simmer. Do not boil.

In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.

Slowly temper the egg yolks by gradually whisking in about half of the hot cream.

Pour the egg yolk mixture back into the saucepan with the remaining cream.

Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not boil.

Stir in the vanilla extract.

Pour the custard into the prepared gluten-free pie crust.

Bake for 30-35 minutes, or until the custard is set but still has a slight wobble in the center.

Let the pie cool completely on a wire rack, then refrigerate for at least 4 hours, or preferably overnight.

Sprinkle an even layer of turbinado sugar over the top of the custard.

Use a kitchen torch to caramelize the sugar until golden brown and bubbly.

Gluten-Free Cinnamon Sugar Apple Butter Pie

Baked by Rick Smith & Wife

Ingredients:
Gluten Free Pie Crust

Apple Butter Pie Filling:
1 cup apple butter
3 large eggs, divided
1/4 cup dark brown sugar
1 tbsp Gluten Free Baking Flour
1/2 tsp cinnamon
1/2 tsp salt
14oz sweetened condensed milk
1 tsp vanilla

Whisk together the apple butter, 2 large eggs + 1 egg yolk, and sugar.

Whisk in the flour, cinnamon, and salt.

Whisk in the sweetened condensed milk and vanilla.

Pour the filling into the pie shell and top the rest of the cinnamon sugar mixture.

Bake at 400F for 10 minutes. Then reduce to 350F and bake for 30-40 minutes.

Allow the pie to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill uncovered for 2 hours to set.

Pumpkin Cheesecake Pie

Baked by Katherine Griffith and Gabby Medina

Ingredients:
2 packages of cream cheese (room temperature)
½ cup of sugar
1 teaspoon vanilla extract
2 large eggs
½ cup pumpkin puree
2 teaspoons pumpkin spice
1 graham cracker crust

Preheat oven to 325.

In a large bowl, beat the cream cheese, sugar, and vanilla extract until well combined.

Beat in the eggs one at a time until smooth.

Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust.

Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk gently until well combined.

Carefully spread the pumpkin layer over the plain cheesecake layer.

Bake 35-40 minutes or until center is almost set.

Allow to cool at room temperature for about an hour.

Cover and refrigerate overnight.

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