1 (9 inch) prepared graham cracker crust
1 (16 ounce) package frozen strawberries, thawed and drained
3 (7 ounce) cans whipped cream
1 (16.5 ounce) can pitted dark sweet cherries
1 (15 ounce) can blueberries
2 graham crackers, crushed
On bottom of pie crust, spread strawberries evenly; cover with whipped cream.
Spread cherries on whipped cream and cover cherries with whipped cream layer.
Spread blueberries on top of whipped cream and cover with last layer of whipped cream.
Sprinkle crumbled crackers on top of pie and place in the refrigerator for 45 minutes; serve.
Showing posts with label Pie. Show all posts
Showing posts with label Pie. Show all posts
Saturday, February 2, 2008
Wednesday, January 9, 2008
Gelatin Cheesecake
1 (12-ounce) container low-fat (1 percent) cottage cheese
2 (0.3-ounce) boxes sugar free strawberry gelatin, plus 1 box
2 ready-made light graham cracker crusts
1 pint fresh strawberries, plus extra for garnish
1 (8-ounce) container frozen light whipped topping, thawed
Put cottage cheese in a blender. Make 2 boxes of the gelatin, using 1 cup of hot and 1 cup of cold water. At once, before it jells, add to cottage cheese. Blend until smooth. Pour evenly into crusts and refrigerate until set. Cut up fruit and place on top of pie. Make remaining package of gelatin as per instructions on box. Pour it on top of fruit and put it in refrigerator until set. Put whipped topping on top. Garnish with more fruit.
2 (0.3-ounce) boxes sugar free strawberry gelatin, plus 1 box
2 ready-made light graham cracker crusts
1 pint fresh strawberries, plus extra for garnish
1 (8-ounce) container frozen light whipped topping, thawed
Put cottage cheese in a blender. Make 2 boxes of the gelatin, using 1 cup of hot and 1 cup of cold water. At once, before it jells, add to cottage cheese. Blend until smooth. Pour evenly into crusts and refrigerate until set. Cut up fruit and place on top of pie. Make remaining package of gelatin as per instructions on box. Pour it on top of fruit and put it in refrigerator until set. Put whipped topping on top. Garnish with more fruit.
Wednesday, January 2, 2008
Frozen Margarita Pie
3 cups thin salted pretzel sticks (about 4 ounces)
3 tablespoons sugar
1 each large egg white
1 tablespoon canola oil
1 tablespoon water
1 14-ounce can nonfat sweetened condensed milk
1/3 cup lime juice
2 tablespoons tequila
1 teaspoon freshly grated orange zest
2 drops green food coloring (optional)
6 tablespoons warm water
2 tablespoons powdered egg whites
Pinch of cream of tartar
1/4 cup sugar
1/3 cup whipping cream
Lime slices and Sour Cream Topping (recipe follows) for garnish (optional)
To make crust: Preheat oven to 350°F. Lightly oil a 9-inch pie pan or coat it with nonstick spray.
Combine pretzels and sugar in a food processor and process until finely ground. Add egg white, oil and water and pulse until moistened. Press firmly into bottom and sides of prepared pan.
Bake crust for 10 minutes. Cool completely on a wire rack.
To make filling: Whisk condensed milk, lime juice, tequila, orange zest and food coloring (if using) in a medium bowl until smooth. Set aside.
Combine warm water, powdered egg whites and cream of tartar in another mixing bowl. Stir gently until egg whites are dissolved, about 2 minutes. Beat with an electric mixer on medium-high speed until soft peaks form. Gradually add sugar, beating until stiff and glossy.
Beat cream in a small chilled bowl with chilled beaters with an electric mixer on medium speed until soft peaks form. (Alternatively, use a chilled wire whisk.)
With a rubber spatula, gently fold reserved condensed milk mixture into beaten whites; fold in whipped cream. Pour filling into cooled crust. Freeze, uncovered, until firm, about 1 hour. Cover and freeze for at least 6 hours more.
Soften pie in the refrigerator for 20 to 30 minutes before slicing. Garnish with lime slices and Sour Cream Topping, if desired.
3 tablespoons sugar
1 each large egg white
1 tablespoon canola oil
1 tablespoon water
1 14-ounce can nonfat sweetened condensed milk
1/3 cup lime juice
2 tablespoons tequila
1 teaspoon freshly grated orange zest
2 drops green food coloring (optional)
6 tablespoons warm water
2 tablespoons powdered egg whites
Pinch of cream of tartar
1/4 cup sugar
1/3 cup whipping cream
Lime slices and Sour Cream Topping (recipe follows) for garnish (optional)
To make crust: Preheat oven to 350°F. Lightly oil a 9-inch pie pan or coat it with nonstick spray.
Combine pretzels and sugar in a food processor and process until finely ground. Add egg white, oil and water and pulse until moistened. Press firmly into bottom and sides of prepared pan.
Bake crust for 10 minutes. Cool completely on a wire rack.
To make filling: Whisk condensed milk, lime juice, tequila, orange zest and food coloring (if using) in a medium bowl until smooth. Set aside.
Combine warm water, powdered egg whites and cream of tartar in another mixing bowl. Stir gently until egg whites are dissolved, about 2 minutes. Beat with an electric mixer on medium-high speed until soft peaks form. Gradually add sugar, beating until stiff and glossy.
Beat cream in a small chilled bowl with chilled beaters with an electric mixer on medium speed until soft peaks form. (Alternatively, use a chilled wire whisk.)
With a rubber spatula, gently fold reserved condensed milk mixture into beaten whites; fold in whipped cream. Pour filling into cooled crust. Freeze, uncovered, until firm, about 1 hour. Cover and freeze for at least 6 hours more.
Soften pie in the refrigerator for 20 to 30 minutes before slicing. Garnish with lime slices and Sour Cream Topping, if desired.
Sunday, August 5, 2007
Crazy Pink Lemonade Pie
I found this recipe and I just had to try it!
Graham Cracker Crust
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 Tbs sugar
Filling
1 quart (4 cups) vanilla ice cream, softened
1/2 can (12-oz size) frozen pink lemonade concentrate, thawed
1 container (4 oz) frozen whipped topping, thawed
Red food color, optional
Lemon or lime peel, optional
Heat oven to 350°F. In medium bowl, mix all crust ingredients until well blended. Press in bottom and up side of 9-inch glass pie dish. Bake 8 to 10 minutes or until golden brown; cool.
In large bowl, mix ice cream, lemonade concentrate, whipped topping and a few drops food color. Spoon and spread ice-cream mixture into cooled crust.
Freeze until firm, about 4 hours. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel.
Graham Cracker Crust
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 Tbs sugar
Filling
1 quart (4 cups) vanilla ice cream, softened
1/2 can (12-oz size) frozen pink lemonade concentrate, thawed
1 container (4 oz) frozen whipped topping, thawed
Red food color, optional
Lemon or lime peel, optional
Heat oven to 350°F. In medium bowl, mix all crust ingredients until well blended. Press in bottom and up side of 9-inch glass pie dish. Bake 8 to 10 minutes or until golden brown; cool.
In large bowl, mix ice cream, lemonade concentrate, whipped topping and a few drops food color. Spoon and spread ice-cream mixture into cooled crust.
Freeze until firm, about 4 hours. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel.
Wednesday, July 11, 2007
Chocolate Cream & Caramel Pie
8 Tbs unsalted butter
2 cups finely crushed chocolate wafer cookies (about 5 oz.)
2 Tbs Cognac
5 oz. bittersweet chocolate, finely chopped
4 large egg yolks
2/3 cup plus 2 tablespoons dark brown sugar
1 Tbs cornstarch
1/8 tsp salt
2 cups plus 2 Tbs heavy cream
1 cup plus 2 Tbs whole milk
1 1/2 tsp pure vanilla extract
Caramel Sauce
1 Tbs cocoa powder
1. Make the crust: Preheat oven to 350°F. Melt 4 tablespoons of butter. Stir the crushed cookie crumbs, melted butter, and Cognac in a medium-size bowl. Press the crumb mixture into the bottom and all around the sides of a pie pan. Bake for 10 minutes, remove from oven, and cool completely on a wire rack.
2. Make the pudding: Place the chocolate in a large bowl and set aside. Whisk the egg yolks, 2/3 cup brown sugar, cornstarch, and salt in a medium bowl and set aside. Heat 1/2 cup plus 2 tablespoons cream, milk, and remaining butter in a medium saucepan over medium-high heat until the mixture just begins to boil. Remove from heat and, whisking continuously, gradually add the hot milk to the egg mixture. Return the milk-and-egg mixture to the saucepan and, whisking continuously, cook over medium heat until mixture comes to a boil. Cook for 1 more minute, whisking continuously, and stir in 1 teaspoon vanilla extract. Remove from heat and strain the pudding into the bowl with the chocolate. Let sit for 2 minutes and fold the chocolate into the pudding with a spatula. Cool to room temperature.
3. Finish the pie: Pour Caramel Sauce into the bottom of the pie crust and refrigerate for 10 minutes. Spread the pudding over the caramel and chill for 2 hours. Beat the remaining cream, brown sugar, vanilla, and the cocoa powder in a large bowl until stiff peaks form. Top the pudding with the cream and chill for 30 minutes or up to 6 hours.
2 cups finely crushed chocolate wafer cookies (about 5 oz.)
2 Tbs Cognac
5 oz. bittersweet chocolate, finely chopped
4 large egg yolks
2/3 cup plus 2 tablespoons dark brown sugar
1 Tbs cornstarch
1/8 tsp salt
2 cups plus 2 Tbs heavy cream
1 cup plus 2 Tbs whole milk
1 1/2 tsp pure vanilla extract
Caramel Sauce
1 Tbs cocoa powder
1. Make the crust: Preheat oven to 350°F. Melt 4 tablespoons of butter. Stir the crushed cookie crumbs, melted butter, and Cognac in a medium-size bowl. Press the crumb mixture into the bottom and all around the sides of a pie pan. Bake for 10 minutes, remove from oven, and cool completely on a wire rack.
2. Make the pudding: Place the chocolate in a large bowl and set aside. Whisk the egg yolks, 2/3 cup brown sugar, cornstarch, and salt in a medium bowl and set aside. Heat 1/2 cup plus 2 tablespoons cream, milk, and remaining butter in a medium saucepan over medium-high heat until the mixture just begins to boil. Remove from heat and, whisking continuously, gradually add the hot milk to the egg mixture. Return the milk-and-egg mixture to the saucepan and, whisking continuously, cook over medium heat until mixture comes to a boil. Cook for 1 more minute, whisking continuously, and stir in 1 teaspoon vanilla extract. Remove from heat and strain the pudding into the bowl with the chocolate. Let sit for 2 minutes and fold the chocolate into the pudding with a spatula. Cool to room temperature.
3. Finish the pie: Pour Caramel Sauce into the bottom of the pie crust and refrigerate for 10 minutes. Spread the pudding over the caramel and chill for 2 hours. Beat the remaining cream, brown sugar, vanilla, and the cocoa powder in a large bowl until stiff peaks form. Top the pudding with the cream and chill for 30 minutes or up to 6 hours.
Subscribe to:
Comments (Atom)