29 food pie crust Recipes

pie crust, pre-baked, ripe strawberry, strawberry jell-o gelatin dessert, cornstarch, water, cold water, sugar, cream

non-dairy chocolate chips (buy a 12 oz. bag), extra-firm silken tofu, sucanat, vanilla extract, salt (i use real ), chocolate wafer pie crust (i buy wholly wholesome truly natural chocolate pie crust at whole foods market) (optional) or 1 make your own (optional)

chocolate wafer pie crust, cool whip fat-free whipped topping (the 12 oz will make a higher pie), drops green food coloring (color to desired shade ), drops peppermint extract (use according to taste. it is very strong. be careful), sugar-free chocolate chips (chop up sugar free hersheys chunks or serving goldlite sugar free mini chocolate chips online. these a)

cream cheese, softened, sugar, eggs, sour cream, vanilla extract, peppermint extract, graham cracker pie crust, cream and candy cane (to garnish) (optional)

flour, salt, shortening, butter, cold, cut into small pieces, water, iced

sliced fresh strawberries (sliced in half or in thirds ), sugar, water, strawberry gelatin (i use jell-o gelatin for this), cornstarch (measured out exactly 1/4-cup), drops red food coloring (or as desired ), pie pastry (use a deep-dish crust baked and cooled completely, or can use a prepared graham cracker crust), cream (or to taste), fresh sliced strawberry, for the top (optional)

mayonnaise (best foods , heilmanns), double crust pie crust

cool n creamy chocolate pie, hersheys foods, prep time does not include chill time, cream cheese, softened, sugar, vanilla extract, syrup, pt.)cold whipping cream, packaged crumb crust (6 oz.), sliced fresh fruit (optional), chocolate curls (optional), beat cream cheese , sugar and vanilla in medium bowl until well blended. gradually add syrup, beating until smooth. beat whipping cream until stiff. carefully fold into chocolate mixture. pour into crust., cover; freeze until firm , about 3 hours. just before serving, garnish with fruit and chocolate curls, if desired. 6 to 8 servings.

cream cheese, softened, sugar, sour cream, general foods international suisse mocha cafe, milk (i use skim), cool whip, ready make graham cracker pie crust

hard anjou or bosc pears, peeled, cored and quartered, freshly grated nutmeg, juice from 1 lemon (2 to 3 tbsp), unsalted butter, salt, granulated sugar, pure vanilla extract1/2 cup dried cranberries, chopped crystalized ginger, all-purpose flour , for dusting, pie crust, recipe follows, or 2 refrigerated store-bought crusts , rolled together, creme fraiche , for serving, optional, all-purpose flour, sugar, salt, cold butter, cut into 1/2-inch chunks, ice water

store-bought frozen pie crust dough , defrosted, unsulphured molasses, all-purpose flour, egg, lightly beaten, baking soda, water, all-purpose flour, dark brown sugar, granulated sugar, unsalted butter , cut into pieces, sweetened whipped cream or ice cream, for serving, optional

eggs, sugar, water or coffee, unsalted butter, softened, kosher salt, bittersweet or semisweet chocolate, or a mix of both, melted and cooled slightly, vanilla extract, baked 9-inch pie crust, heavy cream, sugar, chocolate shavings, for garnish

all-purpose flour, sugar, salt, vegetable shortening chilled, unsalted butter cubed and chilled, ice water

hands on time : 40 minutes total time: 55 minutes serves: 10, whole macadamia nuts, lightly toasted, graham cracker crumbs, granulated sugar, sweetened flaked coconut, toasted, salt, butter, melted, key lime juice, divided, powdered gelatin, just under 1 cup) granulated sugar, sweetened condensed milk, heavy whipping cream, lime slices and fresh raspberries for garnish (optional), instructions, make the crust : preheat oven to 325 degrees. in a food processor, pulse the macadamia nuts and graham cracker crumbs until nuts are finely ground. in a bowl, combine the nut mixture, sugar, coconut and salt. add the melted butter and mix well. press into a 10-inch pie pan. bake for 10 to 15 minutes, or until lightly brown. remove and cool to room temperature., make the filling : in a small bowl, place 2 tbsp of key lime juice and gelatin, stir and set aside to let the gelatin soften. in a small saucepan on medium heat, add 1/2 cup key lime juice and sugar. bring the mixture to a light simmer, stirring well, until the sugar dissolves. remove from the heat and add the gelatin mixture and mix well. mix in the condensed milk, transfer to a bowl and cool in the refrigerator. in an electric mixer, whip the cream to stiff peaks. gently fold the whipped cream into the key lime mix until combined. fill the crust with the key lime mix, cover lightly and place in the freezer. freeze overnight. remove the pie 1 hour before serving, cut into 10 slices and return to the refrigerator until ready to serve. garnish with a slice of lime and fresh raspberries., key limes are smaller, more yellow and milder than the persian limes found in most markets. look for them at the dekalb farmers market and other farmers markets., nutrition, calories (percent of calories from fat , 55), 7 g protein, 60 grams carbohydrates, 2 grams fiber, 34 grams fat, 75 milligrams cholesterol, 228 milligrams sodium.

walnuts, crumbled (in food processor), soy nut butter (acme sells it), splenda sugar substitute (the 1 that measures cup for cup like sugar), cinnamon, pumpkin, splenda sugar substitute, ground cinnamon, ground ginger, ground nutmeg, eggs, slightly beaten (use 1 egg 2 egg whites), evaporated milk (2/3 cup), sugar free soy slender vanilla-flavored soymilk (westsoy can be found at health food store)

wheel of brie cheese, sheet refrigerated pie crust dough, egg whisked

all-purpose flour, very cold unsalted butter , , cut into 1-inch pieces, salt, ice cold water

all-purpose flour, unsalted butter, cubed, lard, salt, ice water