Pelican Restaurant and Bakery

Pelican's Peanut Butter Pie

 

  • class="MsoNormal" style="MARGIN: 0in 0in 0pt; mso-list: l2 level1 lfo2; tab-stops: list .5in">1 chocolate pie crust
  • class="MsoNormal" style="MARGIN: 0in 0in 0pt; mso-list: l2 level1 lfo2; tab-stops: list .5in">8 oz. softened cream cheese
  • class="MsoNormal" style="MARGIN: 0in 0in 0pt; mso-list: l2 level1 lfo2; tab-stops: list .5in">14 oz. sweetened condensed milk
  • class="MsoNormal" style="MARGIN: 0in 0in 0pt; mso-list: l2 level1 lfo2; tab-stops: list .5in">3/4 cup peanut butter
  • class="MsoNormal" style="MARGIN: 0in 0in 0pt; mso-list: l2 level1 lfo2; tab-stops: list .5in">3 tablespoon lemon juice
  • class="MsoNormal" style="MARGIN: 0in 0in 0pt; mso-list: l2 level1 lfo2; tab-stops: list .5in">1 teaspoon vanilla extract
  • class="MsoNormal" style="MARGIN: 0in 0in 0pt; mso-list: l2 level1 lfo2; tab-stops: list .5in">1 cup whipping cream
  • class="MsoNormal" style="MARGIN: 0in 0in 0pt; mso-list: l2 level1 lfo2; tab-stops: list .5in">1-2 teaspoon chocolate flavored syrup
  • class="MsoNormal" style="MARGIN: 0in 0in 0pt; mso-list: l2 level1 lfo2; tab-stops: list .5in">Oreo  cookie crust in 9 inch pan

 

Place cream cheese in a large bowl, beat until fluffy; add in condensed milk and peanut butter until smooth.  Stir in lemon juice and vanilla.  Fold in whipped cream. Turn into Oreo cookie crust. Drizzle syrup over tip of pie; gently swirl with spoon. Chill 4 hours or until set.

 

 

Pelican's Wild berry Pie (No Sugar added)

 

  • class="MsoNormal" style="MARGIN: 0in 0in 0pt; mso-list: l1 level1 lfo3; tab-stops: list .5in">4 cups Assorted berries (black berries, blue berries or raspberries)
  • class="MsoNormal" style="MARGIN: 0in 0in 0pt; mso-list: l1 level1 lfo3; tab-stops: list .5in">1 cup Splenda
  • class="MsoNormal" style="MARGIN: 0in 0in 0pt; mso-list: l1 level1 lfo3; tab-stops: list .5in">1/4  cup tapioca
  • class="MsoNormal" style="MARGIN: 0in 0in 0pt; mso-list: l1 level1 lfo3; tab-stops: list .5in">1 tablespoon lemon juice

 

Place 4 cups assorted berries in a large bowl add splenda; add 1/4 cup tapioca and 1 tablespoon lemon juice mix well. Then place in a 9 inch pie crust shell then cover with pie crust pinch sides of the pie crust.  Place in a preheated oven at 350f  for 35 mintues or until crust is golden brown. Let pie cool for 30 mins. then serve.

 

 

Pie Crust Recipe

Makes two 9-inch pie crusts in a hurry!

  • class="MsoNormal" style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in">2 cups flour
  • class="MsoNormal" style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in">1/2 cup sour cream
  • class="MsoNormal" style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in">5 oz butter, room temp

Combine ingredients to form dough. Separate in half; let rest in fridge 10 mins if you have the time. Roll out into 2 shells. Add vanilla or almond extract to recipe for fruit.