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| | From:  Vicki· (Original Message) | Sent: 11/3/2002 7:17 PM |
I won $500 for this one, it is so ez it is funny. e-z weezy peanut butter pie 1 oreo crust (all ready made of course) 1 big cool whip 1/2 cup or more of chunky peanut butter chocolet syrup and chopped peanuts. Mix the peanut butter and 1/2 the cool whip up until well mixed. drizzle some chocolate syrup on the bottom of the oreo crust, add the peanut butter and cool whip mixture, drizzle more chocolate syrup, and the rest of the cool whip, then drizzle again and add chopped peanuts. Put in the freezer, best eaten partly frozen. vicki |
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Pie Crust 2 cups flour 3/4 cups Crisco shortening 6 tblsp. water Dash of salt Pour flour in bowl; add salt. Cut shortening into flour with fork (it will form little balls). Add water one tablespoon at a time stirring a little after each one. Put a little flour on pastry cloth; separate dough in half. Roll out crust; put in pie plate and leave 1 inch overhang. Fold ends under, so they are even with dish edges. Cut off any excess. Add filling; Roll out top crust. Note: I got this recipe from my sister-in-law. It is the best pie crust I've tried. It is nice and flaky. The secret is to stir a little after each tablespoon of water. That's what makes it flaky. |
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| | | From: Vicki· | Sent: 12/22/2002 3:54 PM |
Grasshopper Pie this makes two pies 2 oreo pre made curst 1/2 gal. mint & chip ice cream soften (not runny) 1 small cool whip drizzle chocolet syrup on bottom of each crust, put 1/2 of the icream in each curst drizzle more chocolet syrup, spread cool whip on then more syrup, I cruch up grasshopper cookies or girl scout thin mint cookes just a few on the top or choclet sprinkles. re freeze, when ready to serve set out for just a few min. yummy vicki |
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Amish Shoo-Fly Pie #59125posted by keen5 4/10/2003
<NOBR></NOBR>
2 8inch pies
1 hour 30 minutes (30 min prep, 1 hr cooking)
This is from a Amish/Mennonite cookbook I bought locally in Lancaster County, PA. I love Shoo-Fly pie and the more gooey it is the better!
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---CRUMB MIXTURE--- | | | 2 | | cups flour | | | 3/4 | | cup brown sugar | | | 1/3 | | cup lard or shortening or butter | | | 1/2 | | teaspoon nutmeg, optional | | | 1 | | teaspoon cinnamon, optional | | | | |
---SYRUP MIXTURE--- | | | 1 | | cup molasses | | | 2 | | eggs | | | 1 | | cup hot water | | | 1 | | teaspoon baking soda, dissolved in | | | | | hot water | | | 2 | | 8 inch unbaked pie crusts |
| 1. | Crumb Mixture: Mix ingredients together thoroughly in a bowl until crumbs are formed. | | 2. | Syrup Mixture: In a separate bowl, mix syrup ingredients thoroughly. | | 3. | Pour half of the syrup mixture into unbaked pie crust-lined 8-inch pie plate, then add half of crumb mixture. | | 4. | Repeat with the other pie plate. | | 5. | Bake at 400 degrees for 10 minutes. | | 6. | Then reduce heat to 350 degrees and continue baking 50 minutes more. | | 7. | Cool before eating. | | |
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| keen5 (Original Message) | Sent: 4/28/2003 12:13 PM | Cheesecake Pecan Pie #59126posted by keen5
1 9inch Pie
1 hour 5 minutes (30 min prep, 35 min cooking)
This recipe is from an Amish/Mennonite cookbook I bought locally in Lancaster, PA. Haven't tried it yet, but it sounds delicious! Prep time is approximate.
| | 1 | | (8 ounce) package cream cheese, softened | | | 1 | | large egg | | | 1/3 | | cup sugar | | | 1/4 | | teaspoon salt | | | 1 | | teaspoon vanilla | | | 1 | | 9-inch deep dish pie crust | | | 1 1/4 | | cups chopped pecans | | | 3 | | large eggs, beaten | | | 1 | | cup light corn syrup | | | 1/4 | | cup sugar | | | 1 | | teaspoon vanilla |
| 1. | Combine first 5 ingredients; beat at low speed until smooth. | | 2. | Pour into pastry shell; sprinkle with pecans. | | 3. | Combine 3 eggs and remaining ingredients, mixing well. | | 4. | Spoon over pecan layer. | | 5. | Bake at 350 degrees for 35 minutes or until set. | | | |
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| | | From: Suki | Sent: 5/12/2003 5:55 PM |
Bananna Split Pie I made this yesterday for mothers day and everyone loved it!! Very easy to make. It is very light and nobody will believe its almost sugar free!! 1 premade graham cracker crust 1 pkg instant sugar free bananna cream pudding (4 serve size) 1-2 banannas sliced 1 8 oz can crushed pineapple drained 1 sm container lite cool whip 1 sm can cherries hersheys syrup crushed peanuts Make pudding according to pie instructions (using 1 3/4 cups milk) Pour into pie crust. Layer sliced banannas over pudding. Spread pineapple over banannas. Spoon cool whip evenly over pineapple. Dot with cherries. Drizzle hersheys syrup and sprinkle crushed peanuts over the top. Refrigerate a few hours before serving. Enjoy!! ~Suki~ |
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| | | From: Vicki· | Sent: 10/14/2003 4:19 AM |
non roll pie crust 1 1/2cups all-purpose flour 2tablespoons sugar 1teaspoon salt 1/2cup oil 2tablespoons milk, cold<o:p></o:p> 1.Sift flour, sugar and salt into a 9" pie plate.2.In a 1 cup measuring cup, whisk together oil and milk and pour over the flour mixture.3.Using a fork, mix until completely dampened.4.Press the dough evenly over the bottom of the pan, then up the sides and over the rim.5.To use as a baked shell, prick the surface of the dough with a fork several times and bake in a preheated 425* oven for 12-15 minutes; cool and fill as desired.6.To use as an unbaked shell, just fill with the desired pie filling and bake according to the filling directions.7.NOTES: If you want to use the crust for beef pot pies or with any other savory filling, just eliminate the 2 tablespoons sugar. |
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