36 and pie crust ever Recipes

crust ingredients, vanilla wafers, divided, butter, melted, bananas, sliced, vanilla cream filling ingredients, sugar, all-purpose flour, eggs, egg yolks, milk, vanilla extract, meringue ingredients, egg whites, sugar, here is my twist: 1 box mini vanilla wafers

pastry for double-crust pie, use your favorite recipe, granulated sugar, brown sugar, all-purpose flour, ground cinnamon, salt, ground nutmeg, tart cooking apples , use half granny smith and half golden delicious peeled, cored, and thinly sliced (8 cups), butter, cut up, water, brandy, bitters, granulated sugar or 1 tbsp raw sugar, egg white, water

unbleached all purpose flour, sugar, salt, chilled unsalted butter, cut into 1/2-inch cubes, chilled lard or frozen nonhydrogenated solid vegetable shortening, cut into 1/2-inch cubes, more) ice water

flour, salt, sugar, shortening, egg, slightly beaten, vinegar, cold water

all-purpose flour, vegetable shortening, salt, water , or a little less

extra-servings-size graham cracker crust (9 oz), egg white, beaten, mashed sweet potatoes, fat-free milk, eggs, sugar, maple syrup, ground cinnamon, salt, ground ginger, ground nutmeg, ground mace

prepared chocolate cookie crumb crust, marshmallows, aerated milk chocolate candy bar, caramel milk chocolate candy bar, heavy cream

graham cracker crust, graham cracker crumbs, margarine, softened, sugar, cream cheese, powdered sugar, vanilla extract, heavy cream , whipped, cherry pie filling (or other filling of your choice)

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

fat free cream cheese, softened, skim milk, sugar substitute, fat-free cool whip, thawed, divided, reduced fat graham cracker crust, skim milk, pumpkin, fat-free sugar-free vanilla pudding mix, ground cinnamon, ground ginger

instant vanilla pudding (or use two if you like it thick), graham cracker crust, banana, sliced, crushed pineapple, drained, strawberry, sliced, cool whip