9-3-99 No-Bake Pies Part 2
Dawn.ny (02:53:57) : Peach Melba Ice Cream Pie
2 pints peach ice cream (or low fat frozen yogurt)
9" pre-made graham cracker crust
1 pint raspberries
1/2 c sugar
whipped topping
mint leaves and fresh fruit (I use blueberries, but strawberries would also look nice) for garnish
Soften ice cream and place into pie shell. Combine sugar and raspberries and pour sauce over pie. Top with whipped topping and garnish as desired.BB,.California (01:48:43) : Chocolate Cream Pie
35 vanilla wafers
6 tablespoons butter - softened
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup sugar
2 cups milk
3 ounces unsweetened chocolate - chopped
2 egg yolks - lightly beaten
1 teaspoon vanilla
1/2 cup heavy cream - whipped
chopped walnuts - for garnish
Directions: Place vanilla wafers in a food processor and blend until fine crumbs form. Place the crumbs in a mixing bowl and using your hands, knead in the softened butter until well combined and crumbly. Press the mixture onto the bottom and sides of a glass pie plate. Bake at 375 degrees for 8 minutes. Remove from the oven and allow to cool. For the filling - In a heavy saucepan mix together the cornstarch, salt, sugar, milk and chopped chocolate. Place over medium heat and cook, stirring constantly until the chocolate melts and the mixture thickens, about 4-5 minutes. Next, stir a small amount of the hot chocolate mixture into the egg yolks. Slowly pour the egg mixture back into the remaining chocolate mixture, stirring constantly. Place back on the stove for 2 minutes more. Do not boil or it will curdle. Remove from heat. Finally, stir in the vanilla and pour filling into the pie crust. Chill well. To prevent a skin from forming as the filling cools, press plastic wrap directly onto the surface of the hot filling. Garnish with whipped cream and nuts.BB,.California (01:46:09) : Black Bottom Butterscotch Cream Pie
***FOR THE SHELL***
1 cup pecans
2 tablespoons sugar
1 1/4 cups all-purpose flour
3/4 stick cold unsalted butter -- cut into bits (6 tablespoons)
1/2 teaspoon salt
3 tablespoons ice water
raw rice for weighting the shell
6 ounces fine-quality bittersweet chocolate -- (not unsweetened)
1/4 cup heavy cream
***FOR THE FILLING***
1 tablespoon bourbon
2 tablespoons water
1 envelope unflavored gelatin -- (about 1 tablespoon)
1 cup firmly packed dark brown sugar
1 cup milk
3/4 teaspoon salt
2 tablespoons unsalted butter
3 large egg yolks
1/2 teaspoon vanilla
freshly grated nutmeg to taste
3/4 cup heavy cream
***FOR DECORATION***
1/4 cup sugar
8 pecan halves -- up to 10
1 cup heavy cream
Make the shell:
In a food processor grind coarse the pecans with the sugar and transfer the mixture to a bowl. In the food processor blend together the flour, the butter, and the salt until the mixture resembles meal and add the flour mixture to the pecan mixture. Add the ice water, toss the mixture until the water is incorporated, and press it onto the bottom and up the side of a 9-inch (1-quart) pie plate, crimping the edge decoratively. Chill the shell for 1 hour, prick it all over with a fork, and line it with foil. Fill the foil with the rice, bake the shell in the lower third of a preheated 425F. oven for 10 minutes, and remove the foil and rice carefully. Reduce the heat to 375F., bake the shell for 12 to 15 minutes more, or until it is golden brown, and let it cool on a rack.
In a small metal bowl set over a pan of barely simmering water melt the chocolate with the cream, stirring until the mixture is smooth, spread the mixture in the bottom and halfway up the side of the shell, and let it cool. Chill the shell.
Make the filling while the shell is chilling:
In a large metal bowl combine the bourbon and the water, sprinkle the gelatin over the liquid, and let it soften. In a saucepan heat the brown sugar, the milk, and the salt over moderate heat, stirring, until the mixture is hot and the sugar is dissolved and whisk in the butter. (The mixture will appear slightly curdled.) In a bowl whisk together the egg yolks, add the hot milk mixture in a stream, whisking, and pour the mixture into the pan. Cook the custard over moderately low heat, whisking constantly, until it is thickened and registers 160F. on a candy thermometer and add it to the gelatin mixture. Stir in the vanilla and the nutmeg and stir the mixture until it is cold and the consistency of raw egg whites, and remove the bowl from the ice water. In another bowl with an electric mixer beat the cream until it holds stiff peaks, fold it into the custard mixture gently but thoroughly, and pour the filling into the chilled shell. Chill the pie for 6 hours or overnight.
Decorate the pie:
In a very small skillet or saucepan cook the sugar over moderate heat, undisturbed, until it begins to melt, cook, stirring with a fork, until it is melted completely and turns a golden caramel, and reduce the heat to low. Working quickly, add the pecans, turning them to coat them thoroughly with the caramel, and with the fork transfer them, 1 at a time, to a piece of foil to cool. In a chilled bowl with chilled beaters beat the cream until it holds stiff peaks, drop it by heaping tablespoons around the edge of the pie, and arrange a caramelized pecan in the center of each dollop.
Gourmet September 1992Fran,.ME (11:52:41) : Yogurt-Cream Cheese Pie
Crust and topping--
2 c. crushed graham crackers
1/4 c. butter, melted w/ 2 Tbsp honey
1/2 tsp. cinnamon
dash of nutmeg and ground cloves
1/2 c. finely-chopped nuts
Press mixture firmly into bottom and sides of an 8" pie plate, saving some crumbs for topping
Filling--
8 oz. softened cream cheese
1/2 c. firm yogurt
1/4 c. honey
1 1/2 tsp pure vanilla
Grated rind of 1/2 lemon, 1 lime or 1/3 orange, your choice
Beat filling with electric mixer till blended well.
Spread into shell and top with crumbs.
Chill at least 3 hours.
(You can use whatever kind of yogurt you want to, as long as it works with the citrus peel you pick)Fran,.ME (11:42:52) : Fresh Strawberry Pie
1 qt. fresh strawberries
1 1/2 C water
2 Tbsp cornstarch
1 Tbsp butter/oleo
3/4 c. sugar
1 tsp. vanilla
1 pkg.(3 oz) strawberry Jell-O
1. Combine water, sugar, cornstarch in saucepan, and cook over med. heat till thickened.
2. Remove from heat, add butter, vanilla and Jell-O and mix. Cool slightly.
3. Slice strawberries and arrange in baked pie shell.
4. Pour mixture over berries and chill till firm.Fran,.ME (11:31:52) : Fresh Berry Glazed Pie
(Berries may change with the seasons)
1 qt. plus 1 c. berries
1 9" cooked pie shell
1/2 to 2/3 c. water(if really juicy, I use 1/2 c.)
1 tsp. fresh lemon juice
3 Tbsp cornstarch
pinch of salt
1 Tbsp butter
1. Place 1 qt. berries into the cooked pie shell and set aside
2. In med. sauce pan, place cup of berries, water, lemon juice, sugar, cornstarch and salt...blend till cornstarch is dissolved. Cook over med. heat, stirring constantly till mixture thickens.
3. Remove from heat, blend in butter till dissolved. Pour over berries. Chill, serve with whipped cream!mbv,.TX (10:38:31) : Lemonade Pie (so easy)!!
1 8oz. container cool whip
1 small frozen lemonade (thawed)
1 can Eagle Brand sweetened condensed milk
1 graham cracker pie crust for large pie
Mix lemonade and cool whip, fold in sweetened condensed milk. Pour into pie crust and refrigerate for a few hours or overnight.Susan,IL (10:25:13) :
Snowflake Cake
Recipe By : Kentucky Great-Granny
4 envelopes Knox Gelatin
4 tablespoons cold water
1 cup boiling water
1 can crushed pineapple -- 13 ounce
1 cup sugar
3 tablespoons lemon juice
1/4 teaspoon salt
1 Angel cake, whole
4 Envelopes Dream whip -- Prepared
2 cups coconut
1 jar maraschino cherries
In a large glass bowl, mix gelatin with 4 T cold water to soften. Add 1 cup boiling water to dissolve and cool. In a small glass bowl, mix pineapple, sugar, salt and lemon juice. Fold in prepared dream whip. Break angel food cake into small pieces and place in a large aluminum pan. Layer cake and filling. Top with coconut and place maraschino cherries on top.
NOTES : Beautiful for holidaysSusan,IL (10:21:56) : I haven't tried this YET!
Peppermint Stick Pie
Recipe By : Betty Crocker's New Christmas Cookbook
1 9 inch chocolate cookie pie crust
32 large marshmallows 1/2 cup milk
1 teaspoon vanilla 1/8 teaspoon salt
6 drops peppermint extract
6 drops red or green food color
1 1/2 cups heavy whipping cream
2 tablespoons crushed hard peppermint candies
Heat marshmallows and milk in 3-quart saucepan over low heat, stirring constantly, just until marshmallows are melted; remove from heat. Stir in vanilla, salt, peppermint extract, and food color. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Beat whipping cream in chilled medium bowl until stiff. Stir marshmallow mixture until blended; fold into whipped cream. Mound into crust. Refrigerate at least 12 hours. Just before serving, sprinkle with crushed candies.
- - - - - - - - - - - - - - - - - -
NOTES : For a refreshing change of pace, try serving this dessert frozen.Dawn.NY (10:17:39) : NO-BAKE LEMON PIE
Ready-made graham cracker crust
14 oz can nonfat sweetened condensed milk
2/3 cup nonfat or "lite" lemon yogurt
2 tsp. grated lemon zest
1/2 cup freshly squeezed lemon juice
l pkg. unflavored gelatin mixed with 3 tablespoons hot water, dissolved completely
1 cup unsweetened whipped cream
Whisk together condensed milk, yogurt, lemon juice and zest. Add dissolved gelatin and whisk until completely blended; fold in the whipped cream. Place filling in graham cracker crust and chill until ready to serve.Dawn.NY (10:17:19) : Cherry Dream whip Cheesecake Pie
6-oz package cream cheese
2 pkg Dream whip
1 cup graham cracker crumbs
1 can cherry* pie filling
2 Tbsp white sugar
1/4 cup melted butter
Grease a springform pan (or you can use a cake pan) on sides and bottom. Combine graham cracker crumbs, butter and sugar; mix well. Press into pan and put into freezer.
Whip the 2 pkgs of dream whip according to the directions
on the package. Set aside in the refrigerator for awhile. Cream the cream cheese until smooth and soft, then add half the Dream whip mixture. Blend
until smooth and creamy; pour into crumb mixture then add cherry pie filling on top of cream cheese mixture.
Spread the remaining Dream whip on top of pie filling mixture. Cover with aluminum foil and place in freezer overnight. Allow 2 hours to thaw before
serving. Store in refrigerator.
*You can substitute other pie fillings in place of the cherry.Dawn.NY (10:15:38) : Million $$$ Pie
1 9-inch pastry shell, baked
1 (3 ounce) package cream cheese
1 (8 ounce) can pineapple tidbits (reserve syrup)
2 tablespoons reserved pineapple syrup
1 or 2 bananas, sliced
1 quart fresh strawberries
1 cup white sugar
2 tablespoons corn starch
red food coloring, as desired
3 cups whipped topping
1/2 cup flaked coconut, toasted
1/2 cup chopped nuts, toasted
Slice the strawberries and combine them with sugar, corn starch and red food coloring (if desired). Mix well. In a medium saucepan cook the strawberry mixture over medium heat until thickened. Set aside to cool. Cream together the pineapple syrup and cream cheese. Spread mixture in the bottom of the pastry shell. Slice the bananas on top of the cream cheese and pour the drained pineapple tidbits over the top of the bananas. Pour the strawberry mixture over the cream cheese/banana filling. Add your favorite whipped topping and sprinkle top with toasted coconut and nuts. Serve. Dawn.NY (10:10:41) : Chocolate Malt Pie
1/3 cup malted milk powder
1 box chocolate pudding / pie filling, (8 servings size - not instant)
3 cups milk
4 (1 ounce) squares bittersweet baking chocolate
1 (6 ounce) ready-made graham cracker crust
1 cup whipping cream
1 teaspoon white sugar
3/4 cup malted milk balls, cut into 3 or 4 pieces
1 - 2 tablespoons chocolate syrup
Cook pudding according to package directions, using the 3 cups of milk. Remove
from heat. Add bittersweet chocolate, and stir in malted milk powder. Cool mixture for 5 minutes, stirring often, then pour into crumb crust, cover, and refrigerate for 2 hours.
Up to one hour before serving: beat cream and sugar with electric mixer until soft peaks form when beaters are lifted. Spread whipped cream over chocolate filling. Chop the malted milk balls into 3 or 4 pieces each, and sprinkle on top of the pie. DrizzleDawn.NY (10:08:57) : No-Bake Mud Pie
1 8 ounce package cream cheese
1 cup powdered sugar
2 small boxes instant vanilla* pudding
3 1/4 cups milk
1 12-ounce container whipped topping
1 bag Oreo cookies, crushed
Mix cream cheese and powdered sugar and set aside. Mix pudding and milk, fold in whipped topping. Combine cream cheese mixture and pudding
mixture. Layer pudding mixture and Oreo cookies in a 9 x 13-inch baking pan, beginning and ending with cookies. Refrigerate overnight.
*For chocolate fanatics: you might try instant chocolate pudding!
MsgID: 311502
Shared by: Betsy at TKL
In reply to: Recipe: No-Bake Pies - 1999-09-03
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at TKL
In reply to: Recipe: No-Bake Pies - 1999-09-03
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: No-Bake Pies - 1999-09-03 |
Chat Room | |
2 | Recipe: No-Bake Pies Part 1 (14) |
Betsy at TKL | |
3 | Recipe: No-Bake Pies Part 2 (14) |
Betsy at TKL | |
4 | Recipe(tried): Easy No-Beat Fudge |
Dawn/NY | |
5 | Recipe(tried): Pralines |
Dawn/NY |
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