177475 rocky high cream pie Recipes

granulated sugar, cornstarch, light cream, at room temp, milk, at room temp, extra-large egg yolks, lightly beaten, at room temp, unsalted butter, at room temp, pure vanilla extract, sweetened flaked coconut, fully baked 9 inch pie shell

cream cheese, softened, sugar, vanilla extract, almond extract, heavy whipping cream, pie shell, baked, cherry pie filling

brown sugar, flour, salt to taste, melted butter, eggs, milk or cream, maple extract, pie shell , single crust unbaked for 10 inch pie pan, chopped nuts optional

white chocolate, chopped, heavy cream, cream cheese, softened, sugar, cream, pie shell, baked, white chocolate, melted

vanilla pudding mix (not instant ), whole milk, crushed pineapple, well drained, vanilla, whipping cream, pie shells, fresh strawberries, water, white sugar, cornstarch, fresh strawberries, washed hulled cut in half

peaches, peeled and sliced, flour, nutmeg, salt, cream, pie shell, unbaked

unsalted butter, plus more for pan, sugar, plus more for pan, cake flour (not self-rising), baking powder, salt, eggs, egg yolks, whole milk, pure vanilla extract, heavy cream, best-quality semisweet chocolate, coarsely chopped, pastry cream filling for boston cream pie (see recipe below), pastry cream filling for boston cream pie, milk, sugar, egg yolks, pure vanilla extract, salt, cornstarch

coconut cream pie ix, tripled recipe for large 12 pie pan), sugar, flour, milk, heavy cream, egg yolks beaten, flaked coconut, baked pie shell

pie crusts, cooked, sugar, salt, cornstarch, milk, corn syrup, egg yolks, beaten, butter, vanilla, coconut or 3/4 cup banana, sliced, egg whites, sugar

half-and-half cream, instant chocolate pudding mix, semisweet chocolate chips, marshmallows, chopped pecans, graham cracker crust (9 inches)

pie crusts, semisweet chocolate, chopped, margarine or 2 tbsp butter, powdered sugar, cream cheese, softened, cherry pie filling, whipping cream , whipped, semisweet chocolate, grated

cream cheese, softened, powdered sugar, vanilla extract, almond extract, heavy whipping cream, pie shells, baked, cherry pie filling

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

chocolate ice cream, walnuts, toasted, coarsely chopped, chocolate wafer cookies, broken into pieces, unsalted butter, melted, whipping cream, imported milk chocolate, chopped (i like lindt), vanilla extract, marshmallows, whipping cream, vanilla extract

pie crust, unbaked, sliced almonds, whipping cream , whipped, raspberries, lemon juice, almond extract, egg whites, sugar

cream cheese, softened, cream of coconut (not coconut milk), cheesecake flavor instant pudding and pie filling, frozen sweetened coconut, thawed, cool whip, thawed, prepared graham cracker pie crust

pie crust , for a single pie, sour cream, sugar, flour, salt, baking soda, nutmeg, fresh boysenberries