August 7, 2003 at 9:41 a.m.
Now we are going to do some pie crust recipes that are so good you’ll want to stop buying the pre-made crusts in the dairy or freezer department at the groceria. It only takes a few minutes more to make these crusts from scratch––so go for it!
This crust is great for a grasshopper, fresh strawberry, French silk or any chilled pie.
CHOCOLATE COOKIE CRUST
1-1/2 c. crumbs from flat chocolate cookies (not chocolate sandwich cookies)
3 T. sugar
1/4 c. butter or margarine, melted
Lightly butter bottom and sides of a 9-inch pie pan.
In a medium bowl, combine all ingredients, mixing well.
Press mixture on bottom and about two-thirds up sides of pie pan.
Put in fridge while preparing filling for unbaked pie.
Makes one 9-inch pie shell.
I know you probably have made a graham cracker crust, but have you made it like this?
2 c. graham cracker crumbs (14 rectangle shaped crackers)
1/2 c. powdered sugar
1/2 c. butter or margarine, melted
In a medium bowl, combine crumbs and sugar. Stir in butter, mixing until blended. Save 1/2 c. of crumbs for topping the pie if you wish.
Press mixture on bottom and sides of 8-inch pie pan.
Refrigerate one hour or the shell may be baked at 375 degrees for 8-10 minutes. Cool thoroughly.
Makes one 8-inch crumb crust.
Aw nuts––let’s do a nut crust.
1/4 c. brown sugar, packed
1/2 c. butter or margarine
1 c. flour
1/2 c. chopped pecans or cashews
Combine all ingredients in a medium bowl, mixing with a fork or clean fingers until crumbly. Spread in a cake pan and bake at 325 degrees for 15 minute. Cool. Crumble; press on bottom of 9 or 10-inch pie pan. Use for cheesecake or an ice cream pie.
One more crust recipe for a chilled pie filling.
SANDWICH COOKIE CRUST
2 c. crushed chocolate or vanilla sandwich cookies
1/3 c. butter or margarine, melted
Combine cookie crumbs and butter in small bowl, mixing until crumbly.
Press onto bottom and up sides of 8 or 9-inch pie pan. Refrigerate 30 minutes.
Fill with your favorite cold filling such as a chiffon, pudding or gelatin pie filling.
How about a filling or two for some of these shells.
CREAMY TOFFEE PIE
1 prepared chocolate cookie crust 9-inch pie shell (recipe above)
1/3 c. milk
32 large marshmallows
6 heath toffee bars or a chocolate covered toffee bar, coarsely crushed (put them in a heavy plastic bag and smack gently with a hammer)
1 c. heavy cream, whipped (or an 8 oz. container of whipped topping)
Put milk and mallows in double boiler over simmering water.* Heat until mallows are melted, stirring occasionally to incorporate.
Remove from heat; stir in toffee chips.
Cool mixture completely. Fold in whipped cream and turn into crust.
Refrigerate 1-2 hours. Serves 6-8. Garnish with additional toffee crumbs if you wish.
*Heat in micro in glass bowl until mallows are melted.
one 9-inch graham cracker or nut pie crust (recipe above)
1 small package (3.4 oz.) instant banana pudding and pie mix
1-1/4 c. milk
1 pint (2 c.) heavy cream, whipped, divided
2 large bananas
Beat pudding mix and milk together until stiff. Fold half of whipped cream and pudding together. Slice bananas into pie shell; cover with pudding mixture and top with rest of whipped cream. Refrigerate 1-2 hours.
When ready to serve, garnish with additional banana slices and fresh mint leaves. Serves 6-8.
Thought for the day: Things turn out best for the people who make the best of the way things turn out!