Posts
1-1/4 pkg. Semi-Sweet Chocolate
1/2 c. whipping cream
4 eggs
1/2 c. sugar
1/4 c. flour
1 c. thawed COOL WHIP
Heat oven to 325°F.
Melt chocolate and stir in whip cream until melted. Allow to cool before whisking in eggs, sugar and flour. Pour into greased 9-inch pie plate.
Bake 35 min. or until edge of pie is puffed but center is slightly soft; cool.
Top with whipped cream.
Showing posts with label pies. Show all posts
Showing posts with label pies. Show all posts
Cheesecake
1-1/2 c Graham Crackers, finely crushed
3 Tbsp. sugar
1/3 c. butter melted
4 8oz pkg. Cream Cheese, softened
1 c. sugar
1 tsp vanilla
4 eggs
Directions:
Heat oven to 325°F. Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9in pie pan.
Beat cream cheese, 1 c. sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
Bake 55 minutes/ until almost set in center. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Top with cherries, strawberries etc.
3 Tbsp. sugar
1/3 c. butter melted
4 8oz pkg. Cream Cheese, softened
1 c. sugar
1 tsp vanilla
4 eggs
Directions:
Heat oven to 325°F. Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9in pie pan.
Beat cream cheese, 1 c. sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
Bake 55 minutes/ until almost set in center. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Top with cherries, strawberries etc.
Perfect Pie Crust
2 cups flour
1 cup shortening
1/2 cup water
1/4 tbsp salt
Mix flour, salt and shortening with fork until crumbly. Add water and mix until well blended. Make into a ball, sprinkle with flour. Divide ball in two parts, roll out.
*Makes double crust for 9 inch pan.
1 cup shortening
1/2 cup water
1/4 tbsp salt
Mix flour, salt and shortening with fork until crumbly. Add water and mix until well blended. Make into a ball, sprinkle with flour. Divide ball in two parts, roll out.
*Makes double crust for 9 inch pan.
Strawberry Pie
6 cups fresh quartered strawberries
2 cups sugar
1 tsp vanilla
Double pie crust.
Directions:
Rinse strawberries in large bowl, drain well.
Combine one cup strawberries crushed, vanilla and sugar in small pan, simmer on low heat while stirring well until almost smooth. Bring to slow boil until glaze forms. (For sweeter pie, add more sugar, tart pie add less). Combine in bowl with remaining strawberries lightly mixing.
Fork bottom of pie crust, sprinkle with a few pinches of sugar. Spoon in strawberry mixture. Top with a little sugar. Cover with crust, bake 45 minutes at 375 degrees.
2 cups sugar
1 tsp vanilla
Double pie crust.
Directions:
Rinse strawberries in large bowl, drain well.
Combine one cup strawberries crushed, vanilla and sugar in small pan, simmer on low heat while stirring well until almost smooth. Bring to slow boil until glaze forms. (For sweeter pie, add more sugar, tart pie add less). Combine in bowl with remaining strawberries lightly mixing.
Fork bottom of pie crust, sprinkle with a few pinches of sugar. Spoon in strawberry mixture. Top with a little sugar. Cover with crust, bake 45 minutes at 375 degrees.
Cherry Pie
6 cups fresh pitted Cherries
2 cups sugar
1 tsp vanilla
2 tsp flour
Double pie crust.
Directions:
Rinse cherries in large bowl, drain well. Combine flour, vanilla and sugar. (For sweeter pie, add more sugar, tart pie add less). Lightly toss and allow mixture to sit for 15 minutes in refrigerate.
Fork bottom of pie crust, sprinkle with a few pinches of sugar. Spoon in cherry mixture, careful to exclude as much liquid as possible. Top with a little sugar. Cover with crust, bake 45 minutes at 375 degrees.
2 cups sugar
1 tsp vanilla
2 tsp flour
Double pie crust.
Directions:
Rinse cherries in large bowl, drain well. Combine flour, vanilla and sugar. (For sweeter pie, add more sugar, tart pie add less). Lightly toss and allow mixture to sit for 15 minutes in refrigerate.
Fork bottom of pie crust, sprinkle with a few pinches of sugar. Spoon in cherry mixture, careful to exclude as much liquid as possible. Top with a little sugar. Cover with crust, bake 45 minutes at 375 degrees.
Sugar Cream Pie
1 2/3c sugar
1/2c flour
1/2tsp salt
1tsp vanilla
1c evaporated milk
1c boiling water
Directions:
Lightly mix sugar, flour, salt. Slowly add boiling water until mix dissolves. Mix in remaining ingredients. Pour into pie crust, sprinkle with nutmeg. Bake 60 minutes at 350 degrees.
1/2c flour
1/2tsp salt
1tsp vanilla
1c evaporated milk
1c boiling water
Directions:
Lightly mix sugar, flour, salt. Slowly add boiling water until mix dissolves. Mix in remaining ingredients. Pour into pie crust, sprinkle with nutmeg. Bake 60 minutes at 350 degrees.
Subscribe to:
Posts (Atom)