Showing posts with label Pies. Show all posts
Showing posts with label Pies. Show all posts
Tuesday, October 26, 2010
Friday, April 24, 2009
Thursday, August 21, 2008
California Avocado Pie
Yield: 8 Servings
Ingredients:
1 ea Ripe avocado mashed
1 pk (8 oz) cream cheese
1 cn (13 oz) sweetened condensed
1/3 c Lemon juice
1 ea Graham cracker crust baked
1 c Crushed pecans
1 c Whipping cream
Instructions:
whipped (opt Blend avocado cream cheese milk and lemon juice in blender until smooth. Pour into baked 9-inch graham cracker crust. Chill 1 hour before serving. Top with crushed pecans and whipped cream if desired. Serves 8
Ingredients:
1 ea Ripe avocado mashed
1 pk (8 oz) cream cheese
1 cn (13 oz) sweetened condensed
1/3 c Lemon juice
1 ea Graham cracker crust baked
1 c Crushed pecans
1 c Whipping cream
Instructions:
whipped (opt Blend avocado cream cheese milk and lemon juice in blender until smooth. Pour into baked 9-inch graham cracker crust. Chill 1 hour before serving. Top with crushed pecans and whipped cream if desired. Serves 8
Wednesday, August 20, 2008
Indiana Sugar Cream Pie
Ingredients
A single 9-inch pie crust
1/3 c. flour
1 1/2 c. sugar
2 1/2 c. heavy cream
2 egg yolks
2 t. vanilla
1 T. butter, cut into tiny pieces
nutmeg
Directions
Preheat the oven to 450, but do not bake the crust blind.
Combine sugar, flour, cream, yolks, and vanilla, and pour into pie shell. Lightly sprinkle the top with nutmeg and dot with the butter. Bake for 10 minutes, then reduce heat to 350 and bake for 30 more minutes, until filling is set.
A single 9-inch pie crust
1/3 c. flour
1 1/2 c. sugar
2 1/2 c. heavy cream
2 egg yolks
2 t. vanilla
1 T. butter, cut into tiny pieces
nutmeg
Directions
Preheat the oven to 450, but do not bake the crust blind.
Combine sugar, flour, cream, yolks, and vanilla, and pour into pie shell. Lightly sprinkle the top with nutmeg and dot with the butter. Bake for 10 minutes, then reduce heat to 350 and bake for 30 more minutes, until filling is set.
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