Log-In
Little Bottles of Natural Goodness 

Best Ever Peanut Butter Pie

Posted on April 27, 2016 by Bickford Flavors
Ingredients:
  • 1 (9 inch) prepared graham cracker or chocolate cookie crust
  • 1 (8 oz) package cream cheese, softened
  • 1/2 tsp Bickford Peanut Butter flavor
  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1 (16 oz) container frozen whipped topping, thawed
  • 12 miniature chocolate covered peanut butter cups, unwrapped and chopped into large chunks

Directions:
  1. Mix the cream cheese, powdered sugar, Bickford Peanut Butter flavor, and peanut butter together until smooth.
  2. Fold in 1/2 of the whipped topping.
  3. Spoon the mixture into the graham cracker crust.
  4. Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups.
  5. Chill for at least 2 hours or overnight before serving.

Recipe adapted from http://allrecipes.com/recipe/9174/peanut-butter-pie/

Continue reading →

Creamy Lime Pie Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:

 

  • 1 vanilla Pie filling mix
  • 3½ tsp Bickford Lime Flavor
  • 1 cup whipped topping
  • 1 graham cracker crust

Directions:

Prepare vanilla pie filling as directed on the container, adding 3 tsp Bickford Lime Flavor and (optional) Bickford Green Food Color .
Pour into 9-inch graham cracker crust and chill. Just prior to serving, combine ½ tsp Bickford Lime Flavor with one cup sweetened whipped
topping. Spread evenly.

Continue reading →

Chocolate Chunk Pecan Pie Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:

 

  • 1 unbaked 9-inch deep-dish pie shell
  • 3 large eggs
  • 1 cup light corn syrup
  • ½ cup granulated sugar
  • ¼ cup (½ stick) butter or margarine, melted
  • 1 tsp Bickford Pure Vanilla Flavor
  • 1 cup pecan halves, coarsely chopped
  • ¾ cup semi-sweet chocolate chunks

Directions:

 

Preheat oven to 350°. Combine eggs, corn syrup, sugar, butter and Bickford Pure Vanilla Flavor in medium bowl with a wire whisk. Stir in pecans.
Sprinkle chunks over bottom of crust. Pour pecan mixture into pie shell.  Bake for 50 to 55 minutes or until knife inserted 2 inches from center comes out with little bits of filling attached. If crust is browning too quickly, cover with foil.  Cool on wire rack for 2 hours, refrigerate until serving time. 

Image Source: Flickr

Continue reading →

 
Scroll to top