Wednesday, December 9, 2009

It’s an Elf, It’s a Reindeer…It’s a Pie!

Glad you all liked yesterday’s gift ideas—all that is on my Santa list this year is a net book (for traveling/blogging purposes) and a new set of nice nonstick pans! What’s on your list this year?

With talk of all things gifts the other day, what do you do with all your leftover gift wrap? Here’s some fun ideas to get more use out of it rather than tossing it into the trash.

  • Save gift wrap with holiday things, then cut them in strips to make homemade napkin rings for next holiday season.
  • Send it through your paper shredder if you have one, and use it as packaging material all year long.
  • Make holiday bookmarks to send in Christmas cards next year.
  • Cut wrap into triangles, stick to some seam binding, and hang them at your New Year’s bash!

It seems as if cookies steal the sweets show during the holidays, so today I decided to give my newest pies spotlight. Both are made with my favorite Fiber One Pie Crust, but you can use a store bought as well.

Peanut Butter Cup Pie

(Incorporated ideas from Linda)Peanut butter cup pie



  • 1 batch Fiber One crust, or 1 store-bought
  • 1 pkg (8 oz) fat-free block cream cheese
  • 1/2 C PB2 peanut butter, prepared as instructed—if you do not have this, you can use 1/2 C standard PB, but nutritionals will be much higher.
  • 1 pkg (3.4) cheesecake pudding mix
  • 1 c milk, I used Almond Breeze
  • 2 C thawed Cool Whip topping
  • 1/2 Baker’s Semi-sweet chocolate bar (.5oz)
  • 3 Tbsp  unsweetened cocoa powder
  • 3 Tbsp Splenda, or your preferred sugar


  • Follow pie crust instructions here, and once it is done, let cool.
  • Beat cream cheese and 1/2 cup prepared PB2 in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup cool whip; spoon into crust.

  • Microwave remaining cool whip, chocolate bar, splenda, and cocoa powder in microwaveable bowl on high 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

  • Spread chocolate mixture over pudding layer in crust. Refrigerate at least 4 hours before serving.

  Christmas Coconut Cream Pie

Christmas Coconut Pie

Serves: 8


  • One batch Fiber One Crust, or one store-bought crust
  • 1 egg yolk
  • 3 egg whites
  • 1/4  cup sugar, I used Splenda

  • 1/4  cup cornstarch

  • 1-1/2  cups fat-free milk, I used Almond Breeze

  • 1 12-ounce can evaporated fat-free milk

  • 3 tablespoons flaked coconut

  • 1  teaspoon coconut extract

  • 1/2 teaspoon vanilla

  • 1/4 teaspoon cream of tartar

  • 1/3 cup sugar, again I used Splenda

  • 2 tablespoons flaked coconut

  • Red or green food coloring, if desired


  • Separate egg yolks from whites; place egg yolk in a medium bowl and egg whites in another medium bowl. Let egg whites stand at room temperature for 30 minutes for meringue. Meanwhile, prepare crust.
  • For filling, in a heavy, medium saucepan, stir together the 1/4 cup sugar and the cornstarch. Gradually stir in milk and evaporated milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Beat egg yolk with a fork. Gradually stir about 1 cup of the hot mixture into the egg yolk. Return all of the egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat to medium-low. Cook and stir for 2 minutes more. Remove from heat. Stir in the 3 tablespoons coconut and the coconut extract. Keep warm while preparing the meringue.
  • For meringue, add vanilla and cream of tartar to egg whites in bowl. Beat with an electric mixer on medium speed about 30 seconds or until soft peaks form (tips curl). Gradually add the 1/3 cup sugar, 1 tablespoon at a time, beating on high speed about 2 minutes more or until mixture forms stiff glossy peaks (tips stand straight).
  • Pour hot filling into crust. Immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage. If you want to color your coconut, add a few drops of food coloring and stir with a fork. Sprinkle with the 2 tablespoons coconut. Bake in the 350 degrees F oven for 15 minutes. Cool on wire rack for 1 hour. Chill for at least 3 hours or up to 6 hours before serving.


In today’s contest news, head here to enter this fabulous and fancy contest—just please make sure to mention me as the one who referred you—thanks!

caviar, truffles or oysters, win some for your holiday feast


lesley lifting life said...

I'll take some of the peanut butter cup pie, please! :D

Krista said...

Both those pies look super delish! And neato ideas for the leftover paper!!

Kim said...

I'm interested in the fiber one pie crust. Have you posted that before? Love the peanut butter pie - yum :D

Jenny said...

oh what I wouldn't give to cuddle up with that PB cup pie right now!!!

happy thursday, gorgeous :)

Nicole M., MS, RD, LD said...

Lady! Quit with the recipes, I'll have to make them after such success with your cookie recipes. Your blog is daaaaaangerous, those look DIVINE!!!!

Anonymous said...

PB cup pie sounds amaaaaazing!!
I've got just one thing on my wish list...A DSLR! But that ain't gonna happen anytime soon!

Erica said...

yum! A little bakery near where we used to live made a mean PB pie that my husband loved. I will have to try making this for him.

stephchows said...

oh yikes!! that PB pie is calling my name big time!

Linda said...

Looks good, dolly!!

I've never done that Fiber One crust - I'll have to give it a try.

The Healthy Hostess said...

Love the pb pie recipe! I can't wait to make that sometime soon! Thanks for the great ideas!

Kerstin said...

Oh yum, I SO want a piece of that PB pie!! Great gift list too :)

ChocolateCoveredVegan said...

Man, if only they made vegan cool whip. Someday!!! I'm waiting lol

Pie looks awesomelicious!