Made it for Easter, yesterday.
Graham Cracker Crust bottom. I make mine with Graham Cracker crumbs, melted butter and sugar. I put my crumbs on top of the butter and mix them together first to see how much crumbs I actually need because if I follow the directions, it's too mushy. I just put some sugar in the mix. No measuring...
Cut a pound of strawberries... okay so you and the kids can eat them while you cut. It adds to the experience. Toss them in some sugar and layer the crust with the strawberries.
The WONDERFUL mixture...
Beat an 8oz SOFTENED package of cream cheese till smooth. Beat 1/2 cup of milk into the cream cheese gradually. Beat small box of vanilla pudding in the mixture with 1 1/2 cups of milk for 2 minutes. Add 2 tablespoons of sweetend condensed milk and 2 heaping tablespoons of cool whip. Mix together. Pour over crust and refridgerate for 2 hours before serving.
VERY GOOD!
Posted by: Misty
Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts
Friday, May 20, 2011
Apple Bundles
I made this as a way to use up some leftover homemade pie crust. I had enough to make a dozen little pie crust cut-outs, using about two apples. If you're making this from a whole pie crust (instead of leftover scraps) you'll need a lot more, obviously. Basically, the whole recipe is "to taste." Use however much tastes right to you. (Also, I used golden delicious apples because that's what I had on hand.)
Ingredients:
Refrigerated pie crust (or, one recipe home made pie crust, rolled out)
Apples, sliced (also peeled if the peel is kind of thick)
Lemon Juice
Apple pie spice (or pumpkin pie spice, they're pretty similar)
Brown Sugar
Preheat oven to 400. Mix together the apples, lemon juice, apple pie spice, and brown sugar. Let it sit about 5-10 minutes. Use a glass or cookie cutter to cut out little discs of pie crust and place on a cookie sheet. Top each with 1-2 apple slices, then bring up the sides to cover the apples. Put them in the oven, and turn the oven down to 350. Bake 15-20 minutes (or more if necessary... I didn't time it when I made them, so I'm estimating, here!) until the apples are soft and the crust is golden.
Posted by: Erika
Ingredients:
Refrigerated pie crust (or, one recipe home made pie crust, rolled out)
Apples, sliced (also peeled if the peel is kind of thick)
Lemon Juice
Apple pie spice (or pumpkin pie spice, they're pretty similar)
Brown Sugar
Preheat oven to 400. Mix together the apples, lemon juice, apple pie spice, and brown sugar. Let it sit about 5-10 minutes. Use a glass or cookie cutter to cut out little discs of pie crust and place on a cookie sheet. Top each with 1-2 apple slices, then bring up the sides to cover the apples. Put them in the oven, and turn the oven down to 350. Bake 15-20 minutes (or more if necessary... I didn't time it when I made them, so I'm estimating, here!) until the apples are soft and the crust is golden.
Posted by: Erika
Blueberry Yum Yum
There are several variations to this recipe on-line. However, we are trying to be crafty here and use what we have on hand..so here we go :)
Graham Cracker crust bottom
Melt 2 tbs butter in microwave
Sprinkle your graham cracker crumbs in your dish
Sprinkle "some" sugar over the crumbs
Slowly add melted butter to crumb mixture to gain the desired consistency..if you add it all at once you may end up with a mess
Press your crust to the bottom and sides of the dish
Cream Cheese Filling
8oz softened cream cheese
1 cup of sugar
Start off slowly beating them together with a hand mixture until the 2 are combined
Then whip at high speed for 2 minutes
Blueberry Pie Filling or any favorite flavor
Alternate first using the cream cheese filling and then the fruit filling to make beautiful and tasty layers.
Refrigerate for 2 hours.
Posted by: Misty
Graham Cracker crust bottom
Melt 2 tbs butter in microwave
Sprinkle your graham cracker crumbs in your dish
Sprinkle "some" sugar over the crumbs
Slowly add melted butter to crumb mixture to gain the desired consistency..if you add it all at once you may end up with a mess
Press your crust to the bottom and sides of the dish
Cream Cheese Filling
8oz softened cream cheese
1 cup of sugar
Start off slowly beating them together with a hand mixture until the 2 are combined
Then whip at high speed for 2 minutes
Blueberry Pie Filling or any favorite flavor
Alternate first using the cream cheese filling and then the fruit filling to make beautiful and tasty layers.
Refrigerate for 2 hours.
Posted by: Misty
Strawberry Jell-O Pie
(You can use different flavors of Jell-O and yogurt to change it up a bit.)
1 box (3 oz) strawberry Jell-O
1/4 c boiling water
2 (8oz) containers strawberry yogurt
1 (8oz) container Cool Whip
1 graham cracker crust
In a large bowl, whisk the boiling water into the Jell-O until it's dissolved. Mix in the yogurt, then fold in the Cool Whip. Pour into the graham cracker crust and refrigerate at least 2 hours.
Posted by: Erika
1 box (3 oz) strawberry Jell-O
1/4 c boiling water
2 (8oz) containers strawberry yogurt
1 (8oz) container Cool Whip
1 graham cracker crust
In a large bowl, whisk the boiling water into the Jell-O until it's dissolved. Mix in the yogurt, then fold in the Cool Whip. Pour into the graham cracker crust and refrigerate at least 2 hours.
Posted by: Erika
Strawberry Rhubarb Pie
1 cup sugar
1/2 cup flour
1 lb fresh rhubarb, chopped
2 pints fresh strawberries, chopped
1 pkg. double crust pie pastry
2 tbsp. butter
1 egg yolk
2 tbsp sugar
Preheat oven to 400. In a large bowl, mix together the flour and sugar. Add the strawberries and rhubarb. Toss and let stand 30 minutes.
Place pie pastry in a pie pan. Pour in the filling, then top with the other crust. Brush with the egg yolk, sprinkle with the sugar, then cut slits in the top to vent.
Bake 35-40 minutes.
WATCH it! You may have to lower the heat at some point. The top crust on mine was extremely dark (almost burned) in some places.
Posted by: Erika
1/2 cup flour
1 lb fresh rhubarb, chopped
2 pints fresh strawberries, chopped
1 pkg. double crust pie pastry
2 tbsp. butter
1 egg yolk
2 tbsp sugar
Preheat oven to 400. In a large bowl, mix together the flour and sugar. Add the strawberries and rhubarb. Toss and let stand 30 minutes.
Place pie pastry in a pie pan. Pour in the filling, then top with the other crust. Brush with the egg yolk, sprinkle with the sugar, then cut slits in the top to vent.
Bake 35-40 minutes.
WATCH it! You may have to lower the heat at some point. The top crust on mine was extremely dark (almost burned) in some places.
Posted by: Erika
German Sweet Chocolate Pie
1 10-inch unbaked pie shell (or deep dish 9 inch)
4 oz bar Baker's German Sweet Chocolate
1/4 cup butter
1 2/3 cups evaporated milk
1 1/2 cups sugar
1/8 teaspoon salt
3 tablespoons cornstarch
2 eggs
1 teaspoon vanilla
Melt chocolate with butter over low heat; stir until blended. Remove from heat and gradually blend in milk; set aside. Mix sugar, cornstarch, and salt; beat in eggs and vanilla. Gradually blend chocolate mixture into sugar mixture. Pour into pie shell. Bake at 375 for 45-50 minutes, or until puffed and browned. Filling will be soft and will set while cooling. Cool at least 4 hours before cutting.
This pie is great on its own, or with cool whip on top. It is very rich, though, so start off with a small piece! It is definitely not your typical chocolate pie.
Posted by: Tabitha
4 oz bar Baker's German Sweet Chocolate
1/4 cup butter
1 2/3 cups evaporated milk
1 1/2 cups sugar
1/8 teaspoon salt
3 tablespoons cornstarch
2 eggs
1 teaspoon vanilla
Melt chocolate with butter over low heat; stir until blended. Remove from heat and gradually blend in milk; set aside. Mix sugar, cornstarch, and salt; beat in eggs and vanilla. Gradually blend chocolate mixture into sugar mixture. Pour into pie shell. Bake at 375 for 45-50 minutes, or until puffed and browned. Filling will be soft and will set while cooling. Cool at least 4 hours before cutting.
This pie is great on its own, or with cool whip on top. It is very rich, though, so start off with a small piece! It is definitely not your typical chocolate pie.
Posted by: Tabitha
Peanut Butter Pie
1 cup peanut butter
1 pkg (8oz) cream cheese
1 cup powdered sugar
16 oz cool whip
1 cup semi-sweet or milk chocolate chips
1 (9 in) graham cracker crust
Cream peanut butter and cream cheese together with mixer. Add sugar. Fold in cool whip and gently add 3/4 cup of the chocolate chips. Pour into pie crust, sprinkle with remaining chocolate chips. Refrigerate until set, about 1-2 hours. Keep refrigerated.
Posted by: Megan
1 pkg (8oz) cream cheese
1 cup powdered sugar
16 oz cool whip
1 cup semi-sweet or milk chocolate chips
1 (9 in) graham cracker crust
Cream peanut butter and cream cheese together with mixer. Add sugar. Fold in cool whip and gently add 3/4 cup of the chocolate chips. Pour into pie crust, sprinkle with remaining chocolate chips. Refrigerate until set, about 1-2 hours. Keep refrigerated.
Posted by: Megan
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