92 bottom butter pie Recipes

baked gingersnap cookie crumb crust, sugar, cornstarch, salt, milk, egg, egg yolks, unsalted butter, vanilla extract, semisweet chocolate, finely chopped, heavy cream, sugar

all amounts are approxiate, enough dough for bottom and top crusts., fresh dark bing cherries , pick firm bright shiny cherries, fresh rhubarb cooked and diced, sugar, tapioca, cornstarch, vanilla x, almond x, unsalted butter, egg wash

pastry crust, cornstarch, divided, sugar, unsweetened cocoa, salt, low-fat milk, divided, semisweet chocolate, chopped, sugar, salt, eggs, margarine or 1 tbsp butter, vanilla extract, style fat free cream cheese, softened, sliced ripe bananas (about 2 large bananas), frozen fat-free whipped topping, thawed, chocolate curls (optional)

recipe single crust pastry, eggs, granulated sugar, brown sugar, salt, corn syrup, whipping cream, vanilla extract, brandy, butter, melted, pecan halves, whipping cream, semisweet chocolate, coarsely chopped, corn syrup, using a tsp, dot the topping over the cooled pie and swirl decoratively. serve at room temperature or slightly chilled. store refrigerated for up to 5 days.

crushed gingersnap cookies, butter melted, ginger mixed with 1/4 cup of sugar, env. of unflavored gelatin, cold water, whole milk, scalded, sugar, cornstarch, egg yolks , beaten till pale yellow, semi-sweet chocolate melted, vanilla, dark jamaican rum, egg whites, cream of tartar, sugar, cream, shaved chocolate, candied ginger pieces

refrigerated piecrusts, semisweet chocolate morsels, whipping cream, cream cheese, softened, eggs, sugar, divided, vanilla extract, divided, salt, light corn syrup, butter, melted, pecan halves, chocolate syrup (optional)

chocolate wafer cookies (about 22 oreo cookies, white middle removed, or about 1 1/2 cups crushed chocolate cookie crumbs), sugar, butter, melted, white rum, water, plain unflavored gelatin, milk, egg yolks, sugar, cornstarch, semisweet chocolate morsels, heavy cream, sugar

pie crust, graham crackers, rolled (1 1/2 cup.), sugar, melted butter, preheat oven to 350 degrees. mix ingredients and pat into bottom and 1/3 up the sides of a 9 inch springform pan. bake 20 minutes. let cool 15 minutes., softened cream cheese, grated lemon peel, vanilla, sugar, flour, salt, eggs, whipping cream, boysenberry preserves

gooey butter cakes, cake, yellow cake mix, egg, butter, melted, cream cheese, softened, eggs, pure vanilla extract, sugar, butter, melted, preheat oven to 350 degrees. lightly grease a 13x9x2-inch baking pan., in the bowl of an electric mixer , combine cake mix, egg, and butter and mix well. pat into the bottom of prepared pan and set aside., still using an electric mixer , beat cream cheese until smooth; add eggs and vanilla. dump in confectioners sugar and beat well. reduce speed of mixer and slowly pour in butter. mix well., pour filling onto cake mixture and spread evenly. bake for 40 to 50 minutes. don tsp be afraid to make a judgment call on the cooking time, because oven temperatures can vary. you want the center to be a little gooey, so don tsp bake it past that point, oven and allow to cool completely. cut into squares., pumpkin gooey : follow the original recipe, adding a 15-oz can of pumpkin pie filling and an extra egg to the cream cheese filling. bake as usual, remove from oven, and allow to cool. cut into squares and top each square with a pecan half. serve with a dollop of fresh whipped cream. i promise you ll never want pumpkin pie again, pineapple gooey : add a 20-oz can of drained crushed pineapple and an extra egg to the cream cheese filling. proceed as directed above., lemon gooey : use a lemon cake mix in place of the yellow cake. add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. proceed: as directed above., carrot cake gooey : use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. proceed as directed above., peanut butter gooey : use a chocolate cake mix. add 1 cup creamy peanut butter and an extra egg to cream cheese filling. you can sprinkle the top of batter with 1 cup chopped peanuts if you like. proceed as directed above., chocolate chip gooey : use either yellow or chocolate cake mix. sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. proceed as directed above., banana gooey : use a yellow cake mix. prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. proceed as directed above., nutty gooey : use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. proceed as directed above., chippy gooey : stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, heath almond toffee bits or heath milk chocolate toffee bits into filling. proceed as directed above.

sugar, unsalted butter, vanilla extract, all-purpose flour, salt, egg, a little over 1/2 stick) unsalted butter, all-purpose flour, brown sugar, cinnamon, dark corn syrup, egg, vanilla extract, whole, fresh cranberries, walnut pieces, equipment needed : an electric mixer or food processor, plastic wrap, rolling pin, 7-inch tart pan with a removable bottom or 8-inch pie pan