FILLING
2 eggs
1 cup sliced strawberries
3 Tbsps. flour
2 tsps. cinnamon
2 cups sliced rhubarb
1 cup sugar
½ tsp. salt
Preheat oven to 425.
In a large bowl beat eggs with fork and add strawberries, flour, cinnamon, rhubarb, sugar and salt and mix well. Pour into pie shell. Top with second crust and flute edges together. Bake for 40 minutes. Cool.
Showing posts with label Pie. Show all posts
Showing posts with label Pie. Show all posts
Pay Day Pie
1 Baked Pie Crust
1 Pkg. Cook & Serve Vanilla Pudding
3 Ripe Bananas
1 Small box Whole Strawberries
1 Pint Whipping Cream
Cover bottom of crust with Vanilla Pudding. Cover Pudding with sliced Bananas. Cover Bananas with Pudding. Cover Pudding with Strawberries. Cover Strawberries with whipping cream. Put one large Strawberry in the center of the Pie.
1 Pkg. Cook & Serve Vanilla Pudding
3 Ripe Bananas
1 Small box Whole Strawberries
1 Pint Whipping Cream
Cover bottom of crust with Vanilla Pudding. Cover Pudding with sliced Bananas. Cover Bananas with Pudding. Cover Pudding with Strawberries. Cover Strawberries with whipping cream. Put one large Strawberry in the center of the Pie.
Sugar Free Apple Pie
Sugar Free Apple Pie
Ingredients
·Pastry for 2 crust 9″ pie
· 6-7 large apples, peeled, cored, sliced
· 1/2 cup fruit sweetener (1/4 cup frozen apple juice concentrate plus 1/4 cup granulated fructose)
· 2 tsp cinnamon
· 1 tsp nutmeg
· 1 tbsp margarine
·Pastry for 2 crust 9″ pie
· 6-7 large apples, peeled, cored, sliced
· 1/2 cup fruit sweetener (1/4 cup frozen apple juice concentrate plus 1/4 cup granulated fructose)
· 2 tsp cinnamon
· 1 tsp nutmeg
· 1 tbsp margarine
Directions
1. Line pie bottom with pastry.
1. Line pie bottom with pastry.
2. In large bowl, combine ingredients except margarine. Mix well and spoon into pastry lined pan. Dot with margarine.
3. Cover with top crust, seal, and flute edges. Cut a few small slits in crust. Bake 40 minutes at 350° F., or until crust is golden brown.
Source: Sweet Inspirations, Sugar Free Dessert
Author(s): Ron Lynch and Patti Lynch
ISBN10: 0962046906
ISBN13: 9780962046902
Pub. Date: June 1, 1989
Publisher(s): Sweet Inspirations
Sweet Inspirations – A Sugar Free Dessert Cookbook
Author(s): Ron Lynch and Patti Lynch
ISBN10: 0962046906
ISBN13: 9780962046902
Pub. Date: June 1, 1989
Publisher(s): Sweet Inspirations
Sweet Inspirations – A Sugar Free Dessert Cookbook
Taco Pie
TACO PIE
1 pkg. crescent rolls
1 lb. hamburger
1 pkg. taco mix
1/2 C. water
2 C. crushed corn chips, divided
1 C. sour cream
1 C. shredded cheddar
Cook hamburger, taco mix and water according to package directions. Place unrolled crescent dough in non-greased pie plate to form crust. Sprinkle with half of the corn chips and top with hamburger mixture. Spread sour cream on top and cover with cheese and remaining chips. Bake at 375 degrees for 20 minutes or until heated through.
1 pkg. crescent rolls
1 lb. hamburger
1 pkg. taco mix
1/2 C. water
2 C. crushed corn chips, divided
1 C. sour cream
1 C. shredded cheddar
Cook hamburger, taco mix and water according to package directions. Place unrolled crescent dough in non-greased pie plate to form crust. Sprinkle with half of the corn chips and top with hamburger mixture. Spread sour cream on top and cover with cheese and remaining chips. Bake at 375 degrees for 20 minutes or until heated through.
Grasshopper Pie
1/4 cup (1/2 stick) butter, melted
2 cups (about 20) finely crushed cream-filled chocolate sandwich cookies
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 tablespoon lemon juice
1/4 cup green creme de menthe liqueur
1 (8-ounce) container frozen whipped topping, thawed
Directions:
Coat a 9-inch deep-dish pie plate with cooking spray. In a medium bowl, combine melted butter and cookie crumbs. Pat mixture firmly over bottom and sides of pie plate, forming a crust; chill. Meanwhile, in a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Stir in lemon juice and liqueur then fold in whipped topping.
Spoon mixture into chilled crust then cover and chill 4 hours, or until set.
Source: www.mrfood.com/Pie/GrasshopperPie
2 cups (about 20) finely crushed cream-filled chocolate sandwich cookies
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 tablespoon lemon juice
1/4 cup green creme de menthe liqueur
1 (8-ounce) container frozen whipped topping, thawed
Directions:
Coat a 9-inch deep-dish pie plate with cooking spray. In a medium bowl, combine melted butter and cookie crumbs. Pat mixture firmly over bottom and sides of pie plate, forming a crust; chill. Meanwhile, in a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Stir in lemon juice and liqueur then fold in whipped topping.
Spoon mixture into chilled crust then cover and chill 4 hours, or until set.
Source: www.mrfood.com/Pie/GrasshopperPie
Impossibly Easy Banana Custard Pie
1 cup mashed ripe bananas (2 medium)
2 teaspoons lemon juice
1/2 cup Original Bisquick® mix
1/4 cup sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
2 eggs
1 can (14 oz) sweetened condensed milk
3/4 cup frozen (thawed) whipped topping
1/4 cup coarsely chopped walnuts, if desired
Caramel topping, warmed, if desired
Directions:
Heat oven to 350ºF. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.
Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.
Source: www.bettycrocker.com
2 teaspoons lemon juice
1/2 cup Original Bisquick® mix
1/4 cup sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
2 eggs
1 can (14 oz) sweetened condensed milk
3/4 cup frozen (thawed) whipped topping
1/4 cup coarsely chopped walnuts, if desired
Caramel topping, warmed, if desired
Directions:
Heat oven to 350ºF. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.
Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.
Source: www.bettycrocker.com
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